Thursday, November 22, 2018

Thanksgiving Feast




Sarmale, tamales and mole!
Happy Thanksgiving, friends!
We pardoned the turkey, but there's plenty to celebrate. The gifts of the Americas to the world: chili (ahem), bell peppers, corn, potatoes, pumpkin, beans, cocoa beans, tomatoes, sunflower...to name just a few.




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:
https://www.youtube.com/watch?v=NW62WpuZWe8

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. 
Delicious.
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