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.

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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!)

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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)

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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

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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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