Wednesday, May 4, 2016

May 4 - Fingerling potato fry with rice flour


May not be the best looking photograph I've clicked. (what do you expect with a dish sizzling on the stove with 2 bright halogen lamps glaring directly above?) but this has to be my all time favorite way to prepare a potato. I even patiently go through peeling these tiny peewee potaotes one by one. the effort is well worth it.
The classic South Indian Potato roast is a tambrahm favorite. Seasoned with turmeric, asafetida and plenty of chili powder (I use paprika, so that I can get the vivid red tinge without the heat). the secret to making them 'crunch' without drowning them in smoking oil is to add a tablespoon of rice flour, which then caramelizes and inherits some of the flavors of the spices. 

Tuesday, May 3, 2016

May 3 - Radiatore pasta with Za'atar


The fun part about Pasta is that you never need to have the same dish twice if you choose to. (of course the exception being any pasta that involves Marcella Hazan's Genius Tomato sauce).
This was supper a last weekend a simple saute of fresh Asparagus, steamed broccoli and cherry tomatoes. On a whim I tossed in 2 tablespoons of Lebanese Za'atar for a refreshing thyme flavor along with the delicate crunch of sesame.

Monday, May 2, 2016

May 2 - Kolhapuri Kefir Kadhi


Its not like I actively seek out and tear my grey matter trying to come up with new dishes to feed the family daily. This was a classic example of making do with whatever is around. The main dish for the day was char fried eggplants stuffed with a spicy onion garlic spice blend. I have this fantastic stash direct from Kolhapur, thanks to an old school friend, Sangeeta  who runs a fabulous resort in the city. I store it double bagged airtight in the freezer and use it whenever I get the right produce to showcase the masala with.

whatever was left over of Kolhapuri masala which was combined with peanut butter & sathu flour from stuffing the eggplants was then whipped into a bowl of Kefir and then simmered to create this kadhi. the deep color from the Kolhapuri chilies tones down to give the dish its beautiful peach colored hue.

Sunday, May 1, 2016

May 1 - Chutney sandwich puff


I had great plans for this dish, a quartet of beets, the regular crimson,  chiogga, golden and white beets to be layered with their glorious colors. except 3 out of the 4 never made it past peeling, I scarfed them down whole the instant I finished boiling them. The chiogga made it as a skinny layer over chutney and potatoes baked over a store bought roll of puff pastry sheets.

Saturday, April 30, 2016

Apr 30 - Quick mango relish


This probably is my all time favorite one ingredient relish. 'Adolescent' golf ball size unripe mangoes, their seeds still immature without the woody kernel. just cut them in half and slice them thin. Add sea salt and you have a relish that potentially can be gobbled down by the bowlful! or better yet, with a bowl of chilled yogurt rice.
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