One of those things was the “beetroot thoran” from Kerala on page 72. When we read about stir-frying beets with curry leaves and coconut, we knew we had to try it!
Because I can’t stop buying beet tops (j’adore stir-fried beet-tops!), we always have beets lying around in the bottom of the vegetable bin in the fridge. But we don’t always have curry leaf on hand. Continue reading →
Ah comfort food! Just the thing when it seems the world is turning upside down.
When Karen murmured that she thought maybe we should make stuffed parathas this month, I immediately responded: “Ooooh! J’ADORE aloo paratha! We were just talking about the fact that it has been ages since we’ve made them. I’ve made Madhur Jaffrey’s (plain and stuffed) and Mark Bittman’s look similar.”
What’s Paratha, you ask?
A parantha/paratha is an Indian unleavened flat-bread, and is mostly consumed in the northern regions of India. The word Paratha (Parantha in Punjab) is an amalgamation of the words parat = layers and atta= flour and which obviously combines to mean layers of cooked flour. […] The Aloo Parantha is merely a variation or deviation, (whatever way you may want to see it) of a basic parantha. […]
The traditional way to have the Aloo Parantha would be with a big dollop of fresh homemade butter on a stack and with some yogurt and spicy pickles on the side. And the best way to enjoy these paranthas [is] in good company, laughter and someone serving these hot on the plate straight from the skillet!
summary: recipe for Iraqi Chicken; a new (for us) spice rub with the surprise ingredient: dried rosehips; SAVEUR outdoes itself; (click on image(s) for larger views and more photos)
I was sitting on the subway, reading Felicia Campbell’s memoire “Hearts and Minds” about her time as a soldier in Iraq included in the recent ‘grilling’ issue of SAVEUR magazine and suddenly, I found myself weeping.
[A]s soon as the shop opened, the warning signs went up, painted letters on plywood boards: “Unauthorized eating establishment: Eat at your own risk. It is against military regulation to intentionally harm your body. Use discretion when consuming unsanctioned food.” […]
I didn’t look up at the owner of the brown hands that passed me a Styrofoam plate lined with thick, soft, warm flatbread topped with half a chicken. I was thankful that the food looked straightforward and safe, delicious even.
summary: anardana is great in kebabs; mint is equally wonderful; our mint is alive and our chives are flowering! I love a good coffee table book that includes terrific text and recipes; brief review of “Green Mangoes and Curry Leaves” by Jeffery Alford and Naomi Duguid (click on images for larger views and more photos)
Last month, when I was raving about anardana, I mentioned the lovely looking slipper kebab recipe on p. 257 in “Mangoes and Curry Leaves” by Naomi Duguid and Jeffery Alford.
Here is our take on the slipper kebabs, made with ground pork instead of lamb (because I am a freak and don’t care for lamb). We garnished them with coriander leaf and served them with bread, yellow dahl, stir-fried cabbage and hot hot hot red chillies.
Apparently, we are reaching the end of beet season in Ontario and will soon be unable to get local beets until July. Augh!!! Quick!! Get some now so you too can make Red Hazeret. Bookmarked Recipes #22: Red Hazeret
Red Haz-e- what?? Or at least that’s what I said when I saw Shulie’s (Food Wanderings) post
When we went over the Egyptians’ afflictions every year in class, around Passover, I worried about rain of frogs and locust. My shoulders cringed, sitting still in the small, wooden chair in class, my jaw tense. I kept my mouth tightly shut though I had much to voice. I wriggled as a contortionist to shimmy away the itchiness at the thought of lice. Ten plagues, oh the possibilities of plights to be distraught about, even though I am an Israelite. I was the protagonist in my very own tragic post biblical drama.
I read this and thought, eeeeek!! I too can’t stop cringing at the thought of rain of frogs and locusts.
Luckily, I have a very short attention span though and quickly forgot my squirms as I read further into Shulie’s post to read about Red Hazeret, a relish made with beets and horseradish. It sounded quite similar to the beet salad that we make. But instead of chili flakes for heat, it would use horseradish – fresh horseradish, that is. There’s really no other way to go.