Archive for September 30, 2006

Fabulous Food Finds 3

I’ve been busy blogging about sourdough, but of course one can’t eat sourdough starter for supper. I have been doing plenty of other cooking too — making a dent in my list of must-try recipes from the blog world.


Every time I land at Masala Magic, I go looking for dosas. Latha’s dosas look so light and crispy; whenever I see one on her blog I want to pick it up and eat right here at my desk! I finally got to try these Simple and Easy Rava Dosas. As you can see, my dosa techinque needs a little perfecting. However, they tasted great, and the peanut chutney was *exquisite*. It was my first time to make a chutney and it definitely won’t be the last. A good excuse to practice making dosas!

latha's rava dosa with peanut chutney
latha’s easy rava dosa with addictive peanut chutney
(and overgrown cilantro sprig!)


This Okra Kadi is courtesy of Mandira and her mother-in-law. Mandira has alot of interesting food at her blog, Ahaar, and this one really appealed. I didn’t have the main ingredient, but that never stopped me before… I used a long asian eggplant and some cauliflower.
I think mine came out thicker than it was supposed to be — but it was very creamy and delicous over rice.
I will definitely try it again when I have the proper vegetable at hand 😉

mandira's kadi with eggplant and cauliflower
mandira’s okra kadi (with veggie substitutions)


ingredients for jackfruit curry
ingredients for jackfruit curry

Jackfruit has intrigued me since I first read about it. I have not been able to find it frozen yet, but I finally found some canned and decided to give it a try. I soaked it overnight in plain water, but I’m sure it would taste different without that citric acid. I found this recipe for jackfruit curry at Delicious India. It smelled fantastic cooking — possibly because of the black cardamom? I had never used that spice before, and I really enjoyed the taste of this curry. I would like to try it again with a different vegetable, or even with eggs.

I modified the recipe only slightly, substituting dried red chile for green, and cumin-coriander powder for plain coriander.

pot of jackfruit curry
simmering jackfruit curry


I was all ready to post this Food Finds 3 when Inji Pennu came back from her vacation/break and started making magic in her kitchen again. Tonight she posted a recipe for Drumstick with Toordal that sounded so good, I had to make it immediately. I told you I’d put it right on my plate, Inji! 😉

If you’ve read this far, I’ll share a little story about this dish.

My drumsticks were frozen, so I didn’t take out the pressure cooker, but cooked the toor dal on the stove. I set the pots on and went off to other things. Shortly thereafter, the most delicious aroma wafted from the kitchen and I followed it back. It wasn’t the drumsticks — though I love them. It was the toor dal, simmering away in salted water with a pinch of turmeric added. I took up a spoon and sipped the broth, and in that one moment, it was as if I was transported back in time.

Last winter when I got hooked on Indian home cooking, I made alot of things with toor dal. Then I got even more interested, and wanting to experiment and try all the new and sometimes complicated things I saw.
It’s been awhile since I cooked the plain toor dal. I had forgotten just how good that dal is — simple and satisfying. In a very odd way, tasting that broth was a bit like coming home — back to basics. I’m glad I gave in to the impulse to make this tonight.

The coconut with garlic and chiles just added to the goodness — so run, don’t walk, to Ginger and Mango for a taste of this delicious dish. I didn’t even wait for the rice; it was perfect all by itself.

inji pennu's drumstick with toordal
earthy and comforting ~ inji pennu’s drumstick with toordal

Many thanks to Latha, Mandira, Inji Pennu and Delicious India for these great recipes.

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