Naughty Curry

SWEET POTATOES That Sing "Rah-Rah-Rah-Rock Me, Anardana!"

 

     They didn't know it yet , but Loki and Vanesa were victims when they entered the NC kitchen. Victims of spice-testing.

          But all that would have to wait for its ready-ripe moment -- Vanesa walked in as though weary from a long and wayward wandering. "Come," I said, gesturing to her usual chair. "Sit. Talk." She did. Her Loki descended upon his perch-- the armrest of the NC's Slippery Couch.

          A wild-warm-welcoming spicy kitchen -- that's the NC.

          We had just finished with our first version of Aloo Anardana-- 'Aloo' = potatoes, 'anardana' = pomegranate seeds that are dried and ground. It's ever so traditional. And it's really an ideal dish to 'learn' the essence of the anardana-flava'...the tangy tones of this unique spice is featured instead of being enmeshed in a complex masala. I wanted The Others to learn it better, as it is seldom seen beyond North Indian cuisine.

-- To experience in order to embed in the imagination.--

-- Create a new cooking crayon.--

Hip-hip-hooray? Well, hip-hip anyway.  Whether or not the recipe would produce a Yummy, we would learn more, we would know more.

And the 'hooray' is ALWAYS possible.

RECIPE B-R-E-A-K-D-O-W-N

"Doesn't seem right," Trobee had muttered when she first read through the instructions.

The spices, she noted, were to be added later in the cooking process, after the potatoes were already lightly seared. Was that right?

Yet we soon caught on. The effect would be thus: a spice coating would form on the tender-but-firm cubes as opposed to soft potato that has been completely spice-permeated.

*     *     *

Like a moment that is beautiful in a complex and intriguing way, dried pomegranate seeds have a slightly bitter edge ...

That is why we switched over to sweet potatoes (shout out to our Vanesa for that suggestion) to counteract the subtle bitter edge, boost everything with a bit of natural sweetness. And goody gumdrops, it worked.

Another addition to the second batch that we felt was essential: the inclusion of asafetida. It was missing the onion-garlic flavor-space, Vanesa was first to bring up.

Asafetida fit right in. How fun when things fit.

*     *     *

"Ghee fries up here way better," Trobee announced. "I don't normally insist on it, but I think it totally makes a difference to potatoes." Course oil would work fine, she added. Wouldn't that coconut oil be good in here?

Why yes, I answered. It would.

*     *     *

The pan of pomegranated potatoes were carried over to my corner for me to have a look-see. They sizzled at me rather mischievously.

"Hm. Cute little fellas, they are," I said of the spice-coated cubes. Somehow I hadn't expected that. Truth be told, I hadn't expected a whole lot in general. Didn't seem like that kind of day, know what I mean?

Trina would have the last word on this dish.

Her verdict startled me.

It's really good the way it is, she said, but she wouldn't mind extra spice. Coconut was mentioned. Garam masala. Perhaps a dipping sauce. In other words, elements according to taste.

We decided to keep the ingredients simple so as to retain the focus on the anardana. Let it be a launchpad that you can tweak to your liking, if you like....

*     *      *

And the end result? I was impressed.

"What I love about this," I explained to Trobee, "is...there is this flavor that people won't be able to put a finger on." Making people wonder wondrously... I'm all for that.

Top graphic by Mo Digital -- with a shout-out to Dan for the sacrificial use of his sweet potato

photos by Trina and Trobee

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Pom-Pom Sweet Potatoes

• 2 medium sweet potatoes [2 large regular potatoes is OK, too]
• 2 Tb ghee or oil
• (3 dried red chilies, de-seeded, optional)
• ¼ tsp asafetida
• 3 Tb ground dried pomegranate seeds (anardana)
• ¾ tsp salt

Masala:

• ¼ tsp turmeric
• 1 Tb coriander powder
• 2 tsp cumin powder
• ½ tsp cayenne or paprika

1. Boil the potatoes until they are tender but a bit firm. Cool them off, then cube them in ½- inch pieces. Set aside.
2. Heat the ghee or oil in a medium skillet until sizzle-hot. Add the dried red chilies and the asafetida. Fry until the chilies turn a few shades darker.
3. Add the potato pieces and salt. Stir-fry until they are crispy and golden.
4. Now add the masala. Continue to stir-fry for a few minutes, making sure to coat all the potato pieces evenly.
5. Add the ground dried pomegranate seeds, again coating the potato pieces evenly. Cook for another 3-4 minutes. Done.

Dare We Alter Alton's AVOCADOS?

     Food porn need not be strictly a visual phenomenon. I am often seduced by the very sound of food words, even if they are naked from description: noooodles, sizzzzling, cheddar, dumpling, vindaloo, lemon-lime, chocolate. (Consider, for instance, the highly suggestive power of the word 'curry'.)
          So Trina was talking about avocados, a sensual fruit indeed. Trina's report: "Alton Brown from The Food Network just did a show on avocados. He made an avocado butter..." and she went on to describe it.
          I was baited; my imagination was lit. "We're making it right now," I told her. "You're going to the store."

          After all, I reasoned, it was her idea.

          Now then, People. Back to the power of suggestion. If these words turn you on, do proceed: *avocado*garlic*lemon*cilantro*spices*....

RECIPE B-R-E-A-K-D-O-W-N

We whipped up Alton's recipe for Avocado Compound Butter, following it exactly. "Not bad," Trina said. "Yeah it's, y'know, pretty good..."

But it wanted some playing with. We wanted to be dazzled. A bit of spice just might accomplish that.

"Let's do it, Trina. Let's play with this."

She nodded and reached for the notebook.

Giddyup.

We then cooked up a couple experiments with our spices until we got it down just right....

     *     *     *

Fenugreek is a four-letter word to Trobee. I'm not talking about the seeds -- beige misshapen cylinders, lending a hard-to-place bitter-butterscotch flavor-tone to many masalas ( including most store-bought 'curry powders'.) No, not talking about them.

And I'm not talking about fresh fenugreek either a green leafy herb that is completely inaccessible in my midwest-USA Normaltown.

I'm talking about the dried herb, sold as kasoori/kasuri methi, often in a box. (NOTE: we at the NC whizz it to a powder instantly upon purchase --things can get a bit stemmy otherwise.

Kasuri methi: The Drama Queen spice that dances with floating veils. When lightly roasted, just enough to coax forth its iridescent, shimmery nature, a heady aroma will sweep and swell into your kitchen... and linger. It has the power to perfume clothes and hair.

Trobee would use different words: "Methi leaves reek when you cook with em'. My hair and clothes smell for hours afterward. I can't have that." Her one rule at the NC: No cooking with dried fenugreek/methi leaves. And I typically honor that...

Yet I find that methi leaves mingle marvelously with avocado. A scant amount was sure to move the flavor in mysterious ways....

"Don't fret," said I when she immediately (accusingly?) spotted the presence of dried methi leaves in our Avocado Butter trial recipe. "It's only aromatic when roasted. Hey, we'll try it and see what happens."

"It best not be acting up...., " she grumbled as she pulled it out from The Spice Shelf.

Later: "Courty, I'm actually loving the methi flavor in this."

"You are?"

Trobee went on to explain that despite past differences with the spice, she was not prejudiced. "Yeah... I'll gladly eat it... I just won't heat it."

Pause. Recognition of producing a rhyme. Repeat rhyming phrase. Haha. Crazy.

*     *     *

Trina then declared that she liked the original's use of cilantro. This was almost as shocking as Trobee's open mind with methi leaves. Officially, Trina does not care for cilantro.

We at the NC tend to be spice-centric in our creations and adaptations, allowing herbs is be optional enhancements. Nevertheless, Trine insisted on including the cilantro for our own Avocado Butter. Ruthie and Trobee agreed, and the result was a razzle-dazzle spread that we are mighty pleased to share with y'all.

 

photos by Trina and Trobee top pic, "An Aphrodisiac", courtesy of Christine

Curry-Spiced Avocado Butter

2 avocados
1 tablespoon lemon juice
¼ cup unsalted butter, softened or ghee
½ tsp garlic paste or minced garlic
1/8 tsp ginger powder
1/8 tsp ground dried fenugreek leaves [kasuri methi]
1 ½ tsp honey
¼ cup fresh cilantro

Masala
1 tsp cumin seeds
1 tsp coriander seeds
1 whole clove

1) Peel and pit the avocados and place in the blender along with the lemon juice, butter and garlic. Blenderize mixture until smooth, and then place in a bowl.
2) Dry roast the masala until the cumin seeds have darkened in color. Then whiz it into a powder with a coffee grinder and mix it in with the avocado spread.
3) Add the rest of the ingredients and mix well. Done.

Click here to see Food Network Alton Brown's recipe for Avocado Compound Butter

YOGURT RICE: From Bangalore To Your Bento (or your G.I. Joe lunchbox, as it were)

     I was in a mood for something quick-quick and lunchable. Not that it was lunchtime at the NC kitchen....(What does that matter?)

          Lunch-food. Food that is comforting, friendly, sincere. A team player. Something that you can cling to when the rain sets in. And so much the better if it doesn't require being heated.

          "This little dish is traditional South Indian," I told the others.

          South Indian cuisine tends to offer chile-heat and pungency in sparkly cascades of flavor-bursting fireworks -- Trobee's face gleamed in anticipation. Trina's was hesitant.

          Big rule here at the NC: Dare to take anything for granted, then prepare to have your expectations rocked.

          "It's from a guy named Daagh, who posts a recipe a day on his blog. [Blog title: A Recipe A Day] It's real no-nonsense, no drama..."

          "Huh, imagine that."

RECIPE B-R-E-A-K-D-O-W-N

The recipe title was originally 'Curd Rice'.

"Curd?" Trobee remarked with a face. "What the eff is curd? Is that like tofu?"

"It's what a lot of Indian recipes call yogurt," I said.

Yet when we ordered Chinese take-out later that week, I had to clarify that the 'bean curd' listed was in fact tofu...

*     *      *

"There are chilies listed here," Trina announced.

"Right," said I.

"So... what are we gonna do?"

See, we at the NC typically reduce the chile-factor when it's Trina's turn to manifest a recipe. Girl likes it gentle on the tongue -- and she's not ashamed to say so.

"We're keeping em."

"Ok..." Her face said it: I won't be eating any then.

Yet I had previewed the recipe directions.

Another big lesson with Indian spice-cookin': The presence of dried chillies does not necessarily signify scorching heat. When left whole, their flavor leaks out into the sizzle-hot oil or ghee... Two chillies left whole, particularly when de-seeded, would probably not produce a rice too spicy-hot even for our Trina -- especially when combined with cooling yogurt.

Omit dried chilies altogether, and the flavor loss may be devastating. (Trina committed this act of chile-extermination when cooking up a snazzy NC rice recipe for her lovin' man... and was left with a dish devoid of snazz...)

*     *     *

Ruthie was the first to have at it. "Ohhhh... I like this! Can I have another bite?"

Ruthie appreciates calm, warm flavor. She is also a shameless shoo-in for any alleged comfort food.

"Hm. Interesting," I noted and jotted down: Thumbs up from Ruthie.

Now for Trina. She sampled her latest creation. Pause. She nodded. "It's good, Court. It's a keeper."

"Really...? Good enough for a post?"

Ruthie nodded vigorously whilst chewing. "Go on and bring it home for lunches," I told her. "Take it all -- Trobee is going to make it tomorrow."

Ruthie immediately scooted to the Cupboard Of Containers.

Trina, meanwhile, nodded her approval. "But I would only eat it warm."

I shrugged. Whatever. However. Sure.

And so I had my first bite. I confess: I was not expecting to be sold on 'Curd Rice', It just didn't seem like much. Yet I piped in: "Hey, I like this. I really do." When I'm wanting something laid back. Or when I'm in a lunchable mood. Like now.

I only let Ruthie take half.

photos by Trina

---

Yogurt Rice


1 cup rice
1 cup plain non-fat yogurt, or plain soy yogurt
1 Tb oil
½ tsp black mustard seeds
2-3 dried chilies, deseeded and broken in half
12 curry leaves
(A pinch of sugar or dab of honey, optional)


1) Cook the rice and place it in a medium-mixing bowl. Add the yogurt and mix well.
2) Heat the oil in a small skillet until it is sizzle-hot. Add the black mustard seeds, dried chilies, and curry leaves. As soon as the black mustard seeds have quit sputtering, add the contents of the pan to the bowl of rice, and mix well.

3) Taste it. If the flavor is a bit sour, mix in the sugar/honey. Done.

Eat Yogurt Rice warm, chilled, or somewhere in the middle.

Click here to see Daagh's original recipe post