Sunday, November 18, 2018

Vatha Kulambu

Vatha Kulambu is that one umami dish so scrumptious and wholesome, it only needs a side of plain rice to render itself complete.
It is by far my favorite of all the gravies on the Tamil Indian menu. Sweet (jaggery), sour (tamarind), bitter (turkey berries), spicy (chili) and salty (salt) flavors bring together that tastefulness.
Vatral is the Tamil word for sun dried (presoaked in yogurt, often times) vegetables and berries. Here I used Sundakkai Vatral, translated as “dried turkey berries”.

I was once told by a relative that this dish is a Brahmin Iyengar specialty, but don't have a way to confirm. Pretty sure it is enjoyed by a vaster community, but cooked in a various manners. Possibly in other parts of India, as well, known by different names.

Here's a well made video tutorial of this dish:

Friday, November 16, 2018

Pumpkin Entremet

Pumpkin entremet. Two tone pumpkin cream mousse. Twice baked. Pumpkin and walnut filled pastry rolls baked in triple chocolate brownie. 
Chocolate and pumpkin spice! Can't go wrong with that!

Monday, November 5, 2018

Balti Chikon and Rice

Balti chikon (vital wheat gluten+chickpea chunks) and rice.
Dressed with crispy fried cilantro leaves.
I ran into this type of sauces (butter/ balti/ rogan josh) more often while living in the UK than in the US, and the rumor is that this style of cooking may well originated in Kashmir/ Persia but it was perfected, developed and adapted for the Western taste in the city of Birmingham (UK).
Regardless of its origin, this is an incredibly delicious sauce that employs aromatic, whole spices and rich cream/ yogurt for marinating/ sauteing both meats and vegetables. I gave it a try with my beautifully textured chikon seitan I made the other day and the results were alarmingly "chicken". 

Sunday, November 4, 2018

Pumpkin and Caramel Mousse Cake

Layers of pie crust and pumpkin mousse, blueberry preserve and cookie crumbs, caramel mousse, pie crust and pumpkin mousse, panna cotta. 
Caramel almond toffee and some white chocolate, slice of the Lindt blueberry filled truffle.

Thursday, November 1, 2018

Veggie Koftas in Korma, Rice Pilaf

Cashew korma (sauce) and veggie koftas (balls), roasted peppers and chili rice pilaf, flatbreads. 

Thursday, October 25, 2018

Bitter Gourd and Carrot Soup

This may not be Zelda's "elixir soup", but your body will definitely thank you for eating it. Besides, it's so palatable!
A stew of carrot, golden beet, bitter gourd, curry leaves, turmeric and ginger root, cayenne, some lime juice. Tempered mustard seeds and curry leaves in coconut oil.
O supa din legume cu proprietati medicinale (ca si toate supele). Morcov, sfecla rosie "aurie", dovleac amar, frunze de curry, rizom de ghimbir si turmeric, cayenne (praf de ardei iute rosu), putin suc de lamaie. Seminte de mustar si frunze de planta curry drese in ulei de nuca de cocos.

Monday, October 15, 2018

Mamaliga si Mojdei

A Moldovan vegetarian suite. Mamaliga (cornmeal mush), mojdei (garlic sauce), roasted pepper and mushroom fry, sheep milk cheese (feta, no rennet), sour cream, pickles.

 Mojdei: garlic sauce. A mix of crushed garlic, olive oil, little water. Salt, black pepper, chili flakes.

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