Beets are like Excercising, I end up being influenced by a heavy load of inertia whenever I buy them. They tend to sit in my refrigerator for ever, and the minute I finally get myself to prep them, I go ballistic, devouring them like there's no tomorrow. I'm not too keen on the traditional red ones simply because of the bleeding color factor. but fortunately, Whole Foods gives me access to three other varieties, Golden, Chiogga & white beets. Simply boil them slice thickly and grill them. FInish with a splash of EVOO, salt & pepper.
Saturday, June 25, 2016
Thursday, June 23, 2016
This recipe was all over the news yesterday, thanks to BBC. a recipe recreated from remnants of food found in pot shards at Farmana in Harappa. Using spices common 3000 years ago on the Indian sub continent. The original called for cumin, which wasn't part of Indian cuisine up until the 3 rd century AD (it was a Mediterranean influence, brought in by Phoenician traders).
I replaced the cumin with long pepper (aka Thippili / pippili). and used thin baby eggplants similar to the Japapnese eggplants that are more common to the region rather than the regular ones available in the market.
The dis is simple to make. make a paste of fresh ginger, fresh turmeric and long pepper, saute it with sesame oil, add salt and the eggplants. Cover to cook. add grated green mango when the eggplants are halfway cooked. Finish with a garnish of holy basil.
I served it up with a traditional pongal.
Wednesday, June 22, 2016
Pomegranates are out of season in Summer, just when they are most needed to fill that niche of colorful, delicious and healthy salad ingredients. But then currants fill in that niche beautifully, ruby like spherical pearls, they're perfect for this traditional South Indian Kosmalli/Koshimbir salad. Sweet tart and bursting with Juicy flavor.
Tuesday, June 21, 2016
Sunday, June 19, 2016
As far as comfort foods go, Sweet Pongal is right up there on top of the list. A mix of Mung dal and short grained rice cooked to a mush and sweetened with unrefined sugar. This version surprisingly does not have any Cardamom to flavor it as is the case with many many South Indian desserts. Instead it has a micro pinch of edible Camphor along with Saffron for the flavor and color. The taste.. Priceless.