Salt-Cured Pickles: Part 1

September 15, 2009 at 12:21 AM (apples and crab-apples, dishes by cuisine, dishes by main ingredient, India, Konkani, vegetables/ fruits)

I wanted to think well about what this post should convey, and the reasons for writing it in the first place. This has taken me some time, and I feel very thankful that I still have a following of patient, fellow foodie-bloggers that haven’t given up their hopes for this post, for it is the first in a series of posts that deal exclusively with pickles. But I think they, and any far-future readers, will find the information contained herein and in those future posts informative, and, hopefully, handy.

SALT-CURED PICKLES, PART 1

This past summer, I was pointedly-reminded of the main reason for my writing: I was busy outside, pruning a pair of Japanese yews in our front yard, when a large, dark-blue, pick-up truck pulled into the driveway. In the passenger-seat was an old, old friend that I haven’t seen in at least two years, excitedly waving and shouting to me. Her friend in the driver-seat just sat there, smiling sweetly. Eileen my friend’s name is, and she and I worked together for about nine years, and in that time I brought many, many containers of food from various lands to dine upon during our lunch-breaks (of which, it might be said, we had several during an 8-hour shift). Often I shared what I brought with her (I’m that kind of guy, despite what some might say), sometimes eagerly waiting in anticipation to stimulate her curiosity and to see her reaction to food that most, in our neck of the woods, would consider “out-of-the-box”.

She was a good sport, and already well-acquainted with some perky flavours from her Italian-infused home-town of Kenosha, Wisconsin: giardiniera and peperoncini, anchovies and sun-dried tomatoes. “Here, try this…” was all it usually took on my part, and over time we realized our mutual fondness for anything hot-sour-salty. Certainly, I will never forget discovering the girl who could be happy eating a plain grapefruit, peeling and eating it like an orange. “One grapefruit is too much for one you know, but just right for two…”, and so it went, one or the other of us bringing in a gorgeous specimen, plucked from the grocer’s pile at the height of their sweet-sour, highly-aromatic season- a welcome, sun-like orb in the dreary winter months that we endure- sheer delight! And I’d tear the peel into small pieces to better scent the room; she is a girl who burns incense in her home, after all!

So, of course, on this surprise visit, when all of the catching up and gossip was out of the way, our conversation turned to food. Well…I shouldn’t play it as innocent as that. She asked: “So…what have you been up to lately?”

“Pickling,” I said with a grin. And I divulged my long-meaning intent to drop off a jar or two of my experimenting on her doorstep.

She was more-than-happy with this choice of topic: “I tried some of that “mixed pickle” they serve at Taste of India,” she offered. (Taste of India is the one and only Desi-restaurant in our city, but there are two more- but similar- choices in neighboring Appleton)

“And?” said I with a raised eyebrow.

“Oh! I just had to give some to my sister…it was wonderful: very hot, very sour, salty, and a little sweet; it made my taste-buds wonder what I was doing to them…”

And I think that’s a good way to explain why those who love pickles such as these adore them so much: they are works of gastronomic art in a jar, ready to wake up the taste-buds, teasing and eluding them while they try to discern the subtle flavours present amidst an ocean of salty-sour-and-often-hotly-spicedness. Bliss for those forever seeking new sensations, who often discover fascinating strangers in their gastro-wanderings that become time-honored, comfortable friends that are offered a seat of honour at their tables.

I begin my pickle-prattling with those pickles which I consider salt-cured, drawing your attention to some great recipes that I’ve discovered, and sharing some that I’ve re-worked around new, locally-available ingredients. But first things first: the how and the why:

Salt has been produced and used since ancient times as a food-preservative, and continues to be so highly-revered that it has often found a place in religious rituals. While I have no wish to expound further in detail upon its virtues or history here, it is interesting to note that salt was once the greatest commodity in the formation and relation of world economies, which in turn was a driving force that shaped the world as we know it today.

In my part of the U.S., the practice of salt-curing seasonal foods for year-long use has greatly diminished and is reserved only for certain specialty-foods- such as salt-fish, traditional brined meats, meats prepared for smoke-curing, and specific pickles. Gone are the days when extremely-large crocks- brimming with a years’ supply of salt-cured goodies- were mainstay in larders and cellars. Traces of these times still remain, however, if one were to look hard-enough, but already-decades-old warnings of the health-risks of a diet high in salt, coupled with the birth and subsequent waxing, waning and waxing again of the use of home-prepared, vacuum-sealed canning, as well as the widespread use of refrigeration and freezing devices, have pushed this once-venerated, millennia-spanning method of food preservation into a state of near-oblivion; I think I could walk around my city-block taking a survey, and be fortunate to find one person with the skills to salt-cure anything!

But, fortunately, this isn’t the case with the world as a whole: unreliable, expensive electricity- or lack entirely thereof- carries with it the mixed blessing of a non-reliance upon refrigerators and deep-freezers; the unavailability of factory-churned canning-lids (or rubber-rings) with matching mason-jars makes home-canning a luxury enjoyed by precious few. The old, time-tested methods of sun-drying, salt-curing, and fermenting, doused with oil or not, still work to keep that which is seasonal available for enjoyment throughout the year, and long-held tradition in food-preparation keeps these recipes alive and well. And honestly, these older methods are far-less taxing on the environment and energy-consumption on the whole, and are definitely deserving of the budding revival that I see happening in so-called “first-world” countries.

Personally, I have to admit that I have been mostly unaware of the methods of salt-curing for the greater part of my life. I had eaten and heard of some of these foods that, here, still remain popular, but it wasn’t until I was given a sample of a particular, extremely-delicious, Konkani-style, green-mango pickle, read its accompanying post and recipe, and decided to try it out at home that I realized: this pickle does not ferment- there are no escaping bubbles of gas from bacterial action, it is not cooked and therefore there is no reduction to increase the acidity, nor does it contain a potent acid such as vinegar. So then, how does it work?

And really all I had to do was to look at the Konkani word, nonche…which means that-which-is-salted, or perhaps: that-which-is-salt-preserved, or maybe, more simply: a salt-preserve. I see it translated usually as “pickle”, but, in reality, it refers to a specific type of pickle: one in which salt acts as the main preservative.

But how much salt is necessary? And, after that: how does one do it? So began my experimenting. I salt-cured nimbu/key limes and Persian limes, Eureka lemons and Meyer lemons, tangerines, oranges, grapefruits, minneolas and kumquats. And then moved on to fresh ginger. And sliced rhubarb. And then I hit upon a real beauty fairly recently: green crab-apples.

You might be scratching your head at that one, but you see, I love sour things. And sour things seem to be often salt-cured in India to become pickles. And “pickle” is beyond method, beyond texture, beyond qualification by anything other than function: world-wide, pickles are eaten in small amounts to enhance a larger meal. But then again, not always…

I have absolutely no complaints about sitting down (or giving a standing ovation) to a meal of pickles, rice and yoghurt. Or pickles with yoghurt-rice. Or sometimes pickles, yoghurt and roti. And sometimes a sandwich smeared with a fine-textured pickle and cream cheese. Variations on a theme: pickle, curdled milk, grains. Where was I? Oh yes, a recipe!

Early this past summer (I do tend to go on and on, don’t I?), about the first of July, I asked Danny, my other half, if he would mind my picking a few green crab-apples from the tree in his yard; of course he didn’t mind, and so I did. I took them home and set to work washing them and trimming the ends. I hadn’t thought ahead of time that “apples are apples” and apples turn brown when cut unless rubbed with a weak acid. Thankfully, I noticed this oversight right away, and dumped measured amounts of salt-cured lime juice into the bowl to halt any further browning (salt-cured lime juice?). And then I added measured amounts of salt to my best guess as to what the little apples would need, for, in salt-curing anything, it is the water-content that is the determining factor of how much salt to use, and this amount is different for different things; you can use more if you like, but there is always a minimum amount required to completely halt the growth of any spoilage-causing micro-organisms like bacteria and fungi. Salt, being a hygroscopic substance, pulls water from the cells of organic tissue by osmosis, rendering it unable to function, and it this action which renders anything salt-cured fairly immortal- if contained in a vessel to protect it from the weather of course. This is why it is very important to not let a single drop of water touch a stash of finished pickle: that one spot will be diluted in salt-content and thus might be able to support unwanted life in the pickle-jar.

But back to the recipe: I placed apples, lime juice and salt in an opaque jar (clear glass will work, but because it lets light through, the colour of your pickle might be faded by light-bleaching. Ceramic jars or crocks with lead-free glaze are the best; not only do they keep light out: they also act as an insulator against fast temperature-changes; plastic tubs will work too, and I often resort to these when I’ve run out of available crockery), covered it with a tight-fitting lid, and set it in a warm place. Does it have to be in the sun? Nope, just warm. I made this pickle in the heat of summer in a room devoid of air-conditioning; in winter I place jars near the heating-vents; you could also set jars in an oven with just the inside light turned on. In times of wavering heat, setting it outside in the sun during the day and bringing it in at night could be the best option. But what is very important is that the pickle is stirred or shaken daily. In fact, I would suggest twice a day for the first week or so, especially if it is a “drier” fruit or vegetable that releases very little water.

There are ways around all of this, of course, by the very clever device of using a dry masala- mixed with salt and surrounding the vegetable or fruit- which simultaneously absorbs and salts the released moisture. With this method, it is best to keep any pieces of that-which-is-to-be-salted submerged beneath the suface, and I still think it’s a good idea to stir the pickle now and then.

Either way, when the vegetable or fruit is tender- some will be ready in as little 12 days, some take longer; much depends on the temperature- the pickle can then be seasoned to your liking (if it hasn’t been done so before), a tadke added if you like, and allowed to sit for a week or so for the flavours to blend, and then enjoyed for as long as it lasts…

But back to my experiment now: I ended up with beautifully-shriveled, little green apples which looked and had a texture very similar to tiny green mangoes. The flavour was different, of course: crab-apples have spice-like overtones which, if you have never had them, can be a treat! My grandmother made sweet pickles of ripe crab-apples yearly, and I was raised seeing a bowlful of them- stems kept intact for easy plucking- at certain meals that she judged worthy of their presence. Because they are a small fruit, there is a lot of work involved to produce a quartful, therefore, pickled by whatever method, they are a labour of love.

And then I thought: what better way to crown this success of mine than by referring back to that recipe which first enlightened me? I love its masala: it is chile-hot and hing-y, and has the subtle, lightly-roasted flavour of mustard-seeds, and an even-more-subtle touch of pleasant bitterness from a few methi-seeds. Simple, yes, but it has a special brightness and “ring” in its flavour of which I have become most fond!¬† So, I borrowed Mrs. Varada’s masala for kochle nonche and placed it here, with my gatherings of summer. But it doesn’t stop there.

Anita of A Mad tea Party was also quite helpful- in many ways- in my strive to prepare good pickles. She uses a special technique to roast the spices for her Rajasthani-style, green-chilli pickle- wherein she heats oil and adds it into a bowl of ground masala. I have found that by adjusting the amount of hot oil that you add, one can also control the roast of the spices: more oil=more heat=darker roast. And I have also discovered that it is not a good idea to do the vice-versa: never add a large amount of dry masala to a large amount of oil (for larger batches of pickles); apparantly, it can froth and foam and escape your pan onto your stovetop! ūüôā For this pickle, a very light roast is indicated, retaining a hint of the brightness of the raw spices and yet subdued and gilded.

Varadian Salt-Cured Crab-Apples

5 C green crab-apples (pick when plump, but seeds are undeveloped- July 1st for my area)

1 1/2 C lime juice

3/4 C salt (this is 5t per cup of green crab-apples, 7 t per cup of lime juice; use more if you like, but not less)

1/4 C oil (raw sesame/gingelly oil preferred, but any mild-flavoured oil is fine)

5 T mustard seeds

3 3/4 t methi seeds

5 pea-size pieces of pure hing

1 1/4 C red chile powder

1) Wash and trim ends (and any spots) of the crab-apples and place in a jar along with the salt and lime juice; mix once-in-a-while as you go.  Cover the jar tightly, and place in a warm spot for about 12-14 days; stir or shake the contents of the jar twice daily until the crab-apples are shriveled and tender.

2) Grind the mustard seeds, methi-seeds and hing to a powder; place this in a small steel bowl; heat the oil smoking-hot, remove from heat and spoon/pour it carefully over the ground spices, and stir well with a steel spoon; allow to cool.(Using a stainless steel bowl allows the mixture to cool rapidly and maintain control over the roast. If you decide that you would like more oil in this pickle, heat all of the oil together to smoking, but use only 1/4 C to pour over the spices- allow the rest to cool and add afterward)

3) Mix well in a bowl the oily spices with the ground red chiles; mix this masala into the salt-cured crab-apples and allow to age at least another week before using (3 more weeks is best), stirring once every few days.

4) Enjoy in small amounts with rice and a little ghee, or, for a truly-memorable flavour, with curd-rice! And yes, I would even bring a bowl of this (pre-mixed) to a party! In fact, I think I will…

Thank you so much, Mrs. Varada and Shilpa, for sharing; and to Anita for all of your help and patience.

And, oh! Happy 3rd anniversary to AMTP! This will work I hope? All I have to do is make some rice and open a jar…

Permalink 29 Comments

Right On Schedule…

August 26, 2008 at 2:15 PM (dishes by cuisine, dishes by main ingredient, India, potatoes, tamarind, vegetables/ fruits)

Maybe some of you know already that the¬†fondest cookbook¬†in my small, humble collection¬†is an old, now-coverless copy of Premila Lal’s Indian Recipes. Though it was reprinted in 1994 in paperback as The Complete Book of Indian Cooking (and yeah, I have one of these too) it just doesn’t compare to the textural quality of my old copy.¬† I found it at a public library book sale (the kind where they purge the library of low-traffic volumes and, once a year, set them out for sale). I guess I can understand why: there are lots of shiny new cookbooks¬†vying to cover¬†the subject with pretty paper dust-covers,¬†pages laden with beautiful photos, oversized overall- all of them making promises to teach you all there is to know. Some of them almost succeed- others? Best relegated to purr and sit demurely at the coffee-table. This little, yellow-canvased unpretension never learned to flaunt and shout: a¬†veritable wall-flower.

And a part of me is like that too. I recall many a fine, warm,¬†sunny summer day¬†spent indoors gliding through its yellowed pages, studying its carefully-composed, black-line drawings that illustrate the head of each chapter. Recipe after recipe, collected helter-skelter from all over vast India, some poorly edited: …then add the green chiles… I scan the ingredient list. What chiles? Where are they?! While I was scratching my head over such important matters I am sure there were many more young men my age busy enjoying the warm weather and sun and wind streaming into open car windows.

These little quirks just add to the fun, but, despite the slew of interesting recipes contained therein (some downright odd!), there is a noticable¬†lack¬†of contextual introductions that writers like the great Madame J. is well-known for- and that has created an inbuilt surreality to meals had over the years arranged from recipes plucked from¬†one chapter or¬†another by an ignorant midwestern American. For instance: I recall being obsessed with the dish known as karhi/kadhi several years ago: I had settled for the time on a recipe found in another book, but desperately wanted potato pakoras like those I tasted from cans of Jyoti… I found a recipe in Premila’s book entitled “potato bondas” under Snacks and Savories. These¬†must be it!, thought I… I made the heavenly stuffing, rolled beautiful balls, dipped them in besan batter and fried them. My then-partner and I thought these were quite tasty on their own- pieces of onions and cashews, and equally-nutty, fried urad dhal, speckling the bright yellow potatoes- so fragrant and steaming within a crispy coat. “Must we put all of the rest into the karhi?” , my partner asked. “Yep!”… and in they went… where they all promptly disintegrated and made for a very thick batch of karhi, with a flavour covering both the north and south of great India.

Luckily, one of Anita‘s posts was able to sort out this sticky mess for me: none of you need fret any longer over Pel’s latest renditions of¬†Punjabi kadhi pakode-wali! But things have an odd way of coming full circle sometimes don’t they? We never know quite what to expect of Anita’s next post, or how she will decide to celebrate something. Two years now in this food-blogging business? That is a feat worth celebrating!

My mother asked me two nights ago, ”¬†What are you making with the potatoes?” I decided to be secretive about it: “Oh…you’ll see.” While the potatoes boiled I fried the masala. I took a cue from Anita and added some hing and took a cupful of frozen peas from the freezer. I drained the potatoes and added the peas and, the filling now finished, plunked it onto a steel thali and quietly placed it in the microwave to cool off. I had tasted it you see, and I knew that if I were to leave it in plain view and give her free reign…

And I also wanted¬†to try making a sweet tamarind chatni, so this was next in line: I page through Premila’s book. Yep. OK, thaw a few cubes of home-made tamarind paste…no dates? I don’t feel like crushing gur tonight either…but I have a jar of date syrup. That’ll be fine. Roast a few spices and make a quick grind in the mortar and pestle, a little salt:¬†sweet chatni done. Time to fry. But… I wonder if the potato-pea stuff still tastes good. Better make sure. Oh yeah. I check again. I sigh. Since I¬†am not behaving, I snatch up a forkful and walk it¬†in defeat¬†to the next room where my mother is busy chatting on the phone to a friend. She looks up in question. “Here, try this…”, I whispered. That was all it took.

As I expected, a¬†few minutes later, her call finished, “Where is that potato stuff you made?” Her small bowlful received a drizzle of the tamarind chatni. She ooohs, she aaahs, she wonders why she can’t have more.

“Yes mum, it gets coated in batter and deep-fried, and then I¬†bought some rolls…”

“Deep-fried mashed potato sandwiches?!!!” You see, this combo-of-carbs-galore is almost unheard of here…

“Yes! With three… different… chatnis!” For health, you know, but the combo just can’t be beat! I know these aren’t authentic Marathi-style batata vadas, no…these hail from a bit furthur south I think. Premila keeps secrets, but I do think this recipe is divine, and when one of these and a smear of chatni are¬†caught between two sides of a bun, there is no chance of it disintegrating anywhere! (except in the direction of my mother and now, too, [sigh] one of her friends!)

 

Happy 2nd Anniversary to you and your wonderful blog Anita!

And also I thank you: for your constant help, for sharing delicious food and views of the land, and for teaching me words in Hindi, Kashmiri, Marathi, and English.

Alu Bondas

from Premila Lal’s Indian Recipes, Premila Lal 1968

1 lb. potatoes- about 5 sm-med size

1 C green peas (my addition)

3 T ghee or oil

1/2 t mustard seeds

1/2 t weak hing (my addition)

1 T urad dhal

2 T chopped cashews

1/4 t turmeric powder

2 medium onions, chopped 1/4″ (I used 1+1/2 C)

6 green chiles, seeded if you wish, chopped 1/4″

1″ piece¬†of ginger, minced

1 sprig (about 20 leaves) karipatta

salt

juice of 1/2 small lime, 1/6 of a large one

1) Boil the potatoes until tender. I like to retain the skins of potatoes so I cut them into 3/4″ cubes and boiled them- about 12 minutes. Drain and mash.

2)Heat the ghee in a pan and add the mustard seeds; when they pop add the hing, urad, and nuts; fry until just golden; add the turmeric, onions, chiles, ginger and karipatta; fry until the onions are translucent.

3) Add the potatoes and peas and stir and mash until well-combined; season with salt and lime juice; remove to a plate or bowl and allow to cool a bit.

4) Heat enough oil for deep-frying and make a batter of besan like this: maybe a cup and a half of besan, a spoon of ground red chiles, a big smidge of turmeric, some salt; add water slowly to form a thick batter that clings; add a spoon or two of hot oil and mix well.

5)Make balls of the potato mixture, or if you’d like and as I have done, small, thick patties (vadas); coat all sides well with the batter and carefully drop into the hot oil (a drop of batter should rise to the surface immediately and fry) and fry until golden-brown. Remove and drain on a cloth.

Note—> I used pistachios instead of cashews and left out the karipatta because I had neither handy. Cilantro/coriander leaves seem to be a popular addition and/or the karipatta.

These can be served on their own with various chatnis, or placed inside a bun for vada pav¬†(pav- square dinner-roll-ish bread). I used some whole wheat buns (I toasted them, but pav isn’t usually toasted I’m told), and served them with hari chatni (cilantro-mint chatni…but this might be more authentic), dry garlic chatni (I used Laxmi brand- yeah, storebought. It was hanging about you know?), and lots of this stuff that I also procured from Premila Lal but downsized the quantity and used date syrup instead of gur (pureed dates are often used for this chatni as well):

Meetha Chatni

4 T tamarind paste

2 T date syrup, or to taste (or grated gur or any sugar, or ground dates)

Some of the following masala: lightly roast 1 t cumin seeds, 1 t fennel seeds, 1 t coriander seeds…grind and add 1 t ground red chiles

salt to taste

coriander/cilantro leaves for garnishing

1)Mix the tamarind paste and date syrup (or grated gur, or puree the tam ex with dates and and some water); season with the roasted masala (I used about 1/2 t) and some salt; garnish with coriander leaves. (I didn’t bother with the frou-frou of garnishing and got down to business!)

Permalink 28 Comments

Something Wicked This Way Comes…

March 10, 2008 at 11:47 AM (Arusuvai Friendship Chain, Bihar, dishes by main ingredient, India, various greens, vegetables/ fruits)

 arusuvai-logo.jpg

…wickedly-wonderfully-fragrant more like! My nose-¬†yet three¬†feet from the mailbox, already in bliss-¬†and curiosity claimed hold of my hands, recasting them into grasping crab-claws¬†to¬†quickly, quietly¬†clasp and crimp¬†the box’s¬†contents¬†that the mail-carrier had bid “adieu”- undoubtedly with a fair measure of grief. Poor thing… but, ah! Lucky me! The Arusuvai Friendship Chain has now crossed over this humble threshold!

I had to inhale once again- before opening the package, before taking another step inwards, before even reading the sender’s name. I must have died within a fond dream, thought I, and day after day, from now until never’s noon,¬†will I be gathering such delights from my mailbox… but, alas, the phone rings and, while I stand stunned, I hesitate and hear while a¬†thoughtful message is left to remind me of a dreaded, upcoming¬†appointment.¬†I heave a sigh, turn the package over¬†and read the sender’s address: “From the lovely and talented Mistress of Music, Deliverer of Dreams, Stocker of Secrets, Sender of Salubrious and Delicious Delicacies…

…or something like that. [grins] Someone really needs to tone down their intros- wouldn’t you agree? So now come a few photos:

how-very-fragrant-even-through-the-bags-came-the-heavenly-aroma.jpg

I do wish it were possible to attach a “fragrance-file” to these (it is unfortunate in this case, but then I can imagine others wherein this olfactory handicap in technology might be considered fortunate), but Musical, I thank you thank you thank you for these wonderful things: a nourishing rice of rare origin, two extraordinary masalas, that mysterious spice that begins with a…with an…

These things have inspired me to think of or find new dishes in which to try them, but most of all I am impressed by the freshness of the mystery ingredient– I have never beheld it so! Such a powerful effect it has on the tongue….reminds me of a dish I dearly love and that I haven’t made in several years. It has something to do with an aged¬†woman, I believe… but all in due time! And I’ll announce my forward-moving Arusuvai recipients then. (this is serious business- considering what to send and to whom!)

thank-you-musy.jpg

Clockwise from the bottom: Bhutanese red rice, Punju-style garam masala, Kerala-style garam masala, and¬†a lil’ something that I¬†sampled three of and afterward thought one would have sufficed for sampling- whoa- strong! (but I am not complaining!)

Can anyone guess- not what the mystery ingredient is– but something more difficult: what is the name of the dish which will be my next post? The winner(s) will become my recipients of the outward-moving chain, which will be posted on March 17th.

But what’s a post without a recipe, you might ask? That’d be like a grin without a cat…or something like that! So……here is a recipe from Bihar*, that you¬†may just¬†like- wherever you are! Mustard oil is¬†truly a must- without it the dish¬†might fail; I trust you will find some before you begin this simple venture. Not from a tin, but fresh buy¬†some greens(found near the aubergines)- a pleasant mix is best. The dressing is blessed with raw garlic and ginger (whose taste tends to linger), so be sure to savour it with those who favour such flavours… alas, it would otherwise be like leading the blind to butterflies!

Mixed Greens ka Chokha

1 1/2 lbs. mixed greens

2 T mustard oil

2 T coriander leaves, finely chopped

1/2 t garlic paste (I just took one clove/flake…)

1/2 t ginger paste

1/2 t green chile paste- or to taste (er…does one, maybe two green chiles make that amount?)

1/2 t salt

1) Wash and pick over the greens; bring 4 quarts of water to a boil, add the greens and cook until just tender; remove, let cool; squeeze out excess water- but not excessively, then either puree the greens in a food processor- adding a little cooking-water- or chop very finely by hand.

2)Mix the remaining ingredients together well to form a very pungent, raw-flavoured sauce; pour this over the greens and mix thoroughly (no folks…none of this is applied to a heat-source!). Serve with flat-bread of your choice, but puris are best! (and recommended by Madhur)

*This recipe is taken from (and modified¬†only slightly) from Madhur Jaffrey’s World-of-the-East Vegetarian Cookbook. It is titled Spinach Cooked in a Bihari Style, but there is mention in the foreward that it is traditionally composed of a mixture of chana greens, mustard greens, and spinach… For an exquisitely-written and well-researched post on the subject of chokha, check out Jugalbandi’s post.

P.S. I’ve been reading. About Holi. And thandai… and the secret ingredient that seems to be left out in recipes I’ve read. Is it totally legal in India I ask?!

Permalink 19 Comments

Chickpeas and Panir with Tomatoes and Garlic

February 11, 2008 at 1:22 AM (channa/ gram, cheese, chiles and other capsicums, dishes by cuisine, dishes by main ingredient, India, legumes/pulses- whole or split, milk and milk products, onions garlic leeks shallots and other alliums, panir, Punjab, tomatoes, vegetables/ fruits)

hypertufa-trough-with-snow.jpg 

¬†¬†¬†¬† The last few days I’ve been “laid up” with a back injury- nothing too serious- just a few strained muscles, and I am doing pretty well right now. But, during that time, I needed something fairly quick and easy to make as a main protein source, so I thought of making an old Jaffrey standby: chickpeas and potatoes in tomato and garlic sauce. It has no long onion-bhuno-ing step; instead, a massive amount of garlic paste is fried in oil, tomatoes are added and slowly simmered…(well, at least it’s an easier bhuno-ing that didn’t require me to stand for too long!), and then a fairly brief cooking of the sauce with the chickpeas. Instead of potatoes, I thought of using panir as I had pre-fried a home-made batch of it¬†a day or two before my injury and tucked it away in the fridge. The rest I did in parts as I could tolerate it- but I must¬†confess to¬†you that I ended up reclining on the floor to peel the garlic!

¬†¬†¬†¬† Since I was a little bit in want of fun,¬†I decided not to follow¬†the rest of that original recipe exactly; instead,¬†I¬†took a cue from one of my favorite bloggers- the famous Musical¬†and her¬†equally famous Kitchen. Musical is always playing around with new ingredient combinations and trusting her instincts to concoct interesting mixes of spices- all the while managing to create some really delicious dishes. So I thought “why not?”¬†and took her cooking-is-as-easy-as-breathing approach,¬†and, amazingly,¬†my experiment¬†turned out!¬†It tasted so good that I decided to share it with y’all… and especially this is for other garlic-tomato-chile combo lovers out there! (You know who you are!)

close-up-tea-party-style.jpg

Chickpeas and Panir with Tomatoes and Garlic

2 C dried white chickpeas/ kabuli chana

3 T oil/ghee

1 t cumin seeds

pinch of hing

18-24 cloves of garlic, pasted- about 3 T

2 C tomato puree

2 t coriander seeds (dry-roasted)

1 t cumin seeds (dry-roasted)

1 t ground red chiles, or to taste

1/2 t turmeric

1 1/2 t amchoor (or lime juice to taste)

2-3 C panir cubes, lightly fried in oil and drained

2 t kasoori methi, finger-crushed

6 green chiles (I used serranos), sliced into 1/8″ rounds (de-seed if you prefer it milder)

3 C broth from the cooked beans

salt to taste

1)Rinse chickpeas well, then cover in plenty of water to soak 12 hours; drain, then add fresh water to cover by an inch or two and cook for 5 minutes at 15 lbs. in a pressure-cooker, allowing pressure to fall on its own and cool- or simmer in enough water to cover until tender. Drain, reserving 3 C of broth.

2)Dry-roast coriander seeds and 1 t of cumin seeds until medium-brown; cool, and grind to a powder.

3)Heat oil or ghee over med-low, add the remaining teaspoon of cumin seeds, fry for a few seconds, then add the hing, followed by the garlic paste; fry, stirring continuously until the raw smell disappears (keep your face away actually!)- about 2-3 minutes, until garlic is a pale brown and has lost most of its moisture.

4)Add the tomato puree, stir well and slowly fry, stirring occasionally at first and more frequently as it reduces, until the oil returns and appears at the edges.

5)Add the dry-roasted spices, turmeric, ground chiles, and amchoor; fry for about 2 minutes more.

6)Add the cooked chickpeas, panir, kasoori methi, sliced chiles, and¬†reserved broth; mix gently, bring slowly to a simmer and allow to cook uncovered for 30 minutes or so, stirring occasionally; add salt to taste. Serve with any flat-bread of choice- para(n)thas are always good. ūüėÄ ¬†But I was feeling perky today so I made pooris; I was thrilled because they all puffed up like balloons and one of them was actually round! ūüôā

 

i-couldnt-finish-it-all-but-i-tried.jpg

(clockwise: chickpeas and panir…, bitter melon stir-fried…, a round poori, homemade karela ka achaar, Bihari-style saag/pureed green stuff)

Permalink 30 Comments

Kaeng Thom Yam

February 4, 2008 at 1:06 AM (animals, chiles and other capsicums, dishes by cuisine, dishes by main ingredient, Thailand/ Issarn/ Laos, vegetables/ fruits)

thom-yam-gai.jpg 

This is a post for one of my all-time,¬†most-favorite “soups” in the whole world, most often referred to simply as “thom yam”… The name literally means a stew of boiled salad, but in American Thai restaurants it is most often labeled as “Thai lemongrass soup” or “Thai hot-and-sour soup”, both of which are apt descriptions as it¬†does¬†make use of a good amount of¬†lemongrass, and it is indeed hot and sour.

While¬†usually served in these restaurants as a first course, in Thailand it is often served in a special ring-shaped tureen fitted¬†about a central, heated chimney. This keeps it piping hot throughout the meal, as, instead of being a separate course (traditionally in Thailand all dishes are served at once), it is sipped and nibbled upon throughout the meal, each diner taking ladlesful whenever one fancies, as a sort of recourse of lightness to play against “heavier”, coconut-milk-based stews. But of course it is also a great one-dish meal for lunches- or any other time something easy on digestion is desired. It is even served with rice noodles- instead of rice-¬†to Bangkok’s lunching and late-night crowds. Add to this great adaptability the nearly endless variety of vegetables and/or meats that it can be cooked with, and it is then that one realizes part of the reason for its remarkable popularity at home and abroad.

Because of this nature, an exact recipe is somewhat difficult to¬†communicate (though there are many written, of course). I find it easier to keep a “loose” recipe handy, mostly a guide for flavouring the broth, and add amounts of meat or fish and vegetables that I find convenient and have on hand. When choosing and arranging vegetables for cooking, keep in mind how long each takes to cook until heated through, but still retaining some crispness (not soft). Seafood of various kinds (especially shrimp- known as thom yam goong) is by far the most popular choice, but chicken¬†and duck are also popular, and I have also heard of using pork or¬†beef,¬†balls of minced meats or seafood, and certainly there exist vegetarian versions.¬†

In my latest rendition, I chose to use chicken (thom yam gai): I poached about 3 pounds, in water to cover, along with bruised coriander-roots, garlic, black peppercorns, and a little salt, for one hour; removed the meat from the bones and set it aside while I returned the scraps- snapping all bones in half- to boil for three more hours to achieve a good, rich stock. This was strained and allowed to cool, at which time I skimmed off and discarded most of the fat. I was left with about 2 quarts (8 cups) of stock, to which I added the following:

  • 4 stalks of lemongrass (takrai)- dry, outer leaves removed;¬†each stalk cut¬†into 2″-3″ segments
  • 1″ galanga (kha), unpeeled, thinly-sliced in rounds
  • 20 sprigs/stems of cilantro (pak chee)- stems only, cut across into 1/2″ pieces; (set the whole leaves aside for the final garnishing)
  • 12 lime leaves (bai magrut), twist each leaf to tear, leaving central stem intact

Allow this to simmer gently, covered, for 20-30 minutes; then add:

  • 4 T fish water/sauce (nam pla)
  • salt to taste

I had two bowls of vegetables arranged thus:

First bowl: 1 carrot, sliced; 2-3 C straw mushrooms, halved; 1 1/2 C green jackfruit, cut into bite-sized pieces.

Second bowl: 1 bunch of scallions/green onions, sliced into 2″ lengths on a diagonal; 3 roma tomatoes, diced into bite-sized chunks; 1 sweet yellow bell-pepper/capsicum, cut into 3/4″ squares.

Almost any vegetables of your choice can be used. I just have this “thing” about my thom yam containing mushrooms (of any kind!) and tomatoes…a preference if you will. My straw mushrooms and green jackfruit were both canned, so really the only vegetable I needed to be concerned with was the carrots, and these were so thinly-sliced that a brief, 4-5 minutes was all that was necessary. Raw, ripe fruits are also lovely used here- pineapple being exceptional!

So, bowl 1 was added, then a few minutes later bowl 2 was added, along with my cooked chicken which was also torn into bite-size pieces previously. I kept the heat on just until everything was heated through. Here in America, the bourgeois middle-class insist upon boneless, skinless chicken breast for everything, so, if you like, use this- thinly-sliced- instead of the stock-making meat. If you use shrimp (or other seafood), keep in mind that it takes only 1-2 minutes to cook, so add it at the appropriate interval during your vegetable “line-up”.¬†Also, it seems to be common when cooking the seafood versions to use a mixture of chicken and seafood stock, but certainly this isn’t a rule, as I have seen recipes using pure shrimp stock.

At whatever point you add meat/seafood, this is the time to add:

This is the lovely, oily red paste which forms a red-tinged haze over the surface- one of the “chile-waters” in fact- that is a signature touch for this dish. When the vegetables and meat are done to your liking, season the stew with:

  • 6 T lime juice
  • some sugar, preferrably palm (I use about 1 t…but most Bangkokians prefer it much sweeter)
  • and check for salt level

Then scatter over the top:

  • the reserved cilantro leaves from above, and
  • 10-40 thinly-sliced red chiles

Serve- with or without rice or noodles.

Note: the pieces of lemongrass and lime leaves are not meant to be eaten; instead, these are set aside as one encounters them.

Permalink 16 Comments

Nam Prik Pao

February 1, 2008 at 4:55 AM (animals, chiles and other capsicums, dishes by cuisine, dishes by main ingredient, marine, shrimp/prawns, Thailand/ Issarn/ Laos, vegetables/ fruits)

nam-prik-pao.jpg 

Or, dry-roasted chile-water.¬† Except that, over¬†several generations of cooks¬†in Thailand, it became customary to deep-fry the ingredients before pounding them to a paste¬†instead of dry-roasting them. Still, the old name remains…but, to tell you the truth, I have noticed a trend within the last few years of a¬†nod backward¬†to¬†that old,¬†oil-less method, which in turn is used to produce an equally oil-free¬†version of one of my¬†most favorite dishes, kaeng thom yam

Luckily, I was well-spoilt on the oily classic before that lack-lustre, long-cloistered twin came out of hiding, and scoff and jeer at it side-by-side-and-arm-in-arm with stubborn Thais who also refuse to accept it as worthy of bearing the same surname. No, give me my perfect pools of red-kissed oil floating dreamily across the surface of my thom yam, fragrant and infusing the broth with oily-rich, brown flavours that cling to my tongue and lips like luscious liquid lava!

Though… this chile-water (excuse me, I need to wipe my mouth after that last paragraph)¬†is used¬†to season¬†other dishes as well, and is also a condiment in its own right: like other chile-waters, it pairs amazingly-well on a platter with raw vegetables, grilled meats or fish,¬†and balls of rice.

This particular recipe I have taken, with minor adjustments, from the book, Cracking the Coconut, by Su-Mei Yu- without a doubt one of the best volumes ever written on classic Thai cooking, and I do recommend it to anyone interested in a concise, detailed and extremely well-researched treatise on the subject. (And yes, to keep pace with the growing trend both here in the West and in her homeland, she provides vegan alternatives within many of the foundation recipes).

Nam Prik Pao

3/4 C vegetable oil (coconut oil is traditional, but other oils, such as peanut, are also fine)

1 C dried shrimp

1/2 C thin slices of garlic

1 C thin slices of shallots or onions

1 1/2 C torn, mostly-seeded pieces of clean, dry red chiles (I used a mixture of hot and medium-hot chiles)

1/3 C palm sugar, or other brown sugar

1/4 C thick tamarind extract

1/3 C nam pla (fish water/sauce)

2 T kapi (fermented shrimp paste)

0)Wrap the kapi in a small envelope of banana-leaf, parchment-paper, aluminum foil, or soaked corn-husk . Grill in a dry pan set over a medium flame, flipping now and then, for 6-10 minutes- until a pleasant charred flavour emanates. Remove packet and set aside to cool. 

1)Rinse the dried shrimp just briefly in cool water; drain well.

2)Heat the oil in a wok over medium-low flame, add the shrimp and fry, stirring constantly, until browned and crispy; remove from the oil to drain, recapturing the oil if possible to add back into the pan.

3)Do the same separately with the garlic, shallots (these should be fried on high heat in the beginning, turning it down as they progress to brown), and chiles (just until a shade darker- 1 minute or so), in that order. Remove the pan from the heat for the moment.

4)Pound, using a mortar-and-pestle, or process, using an electric grinder, these fried ingredients to a paste, again starting with the dried shrimp and continuing in the same order, adding the next only when the previous has formed a smooth paste.*

5)Mix in the sugar, then the tamarind paste and fish sauce; unwrap the kapi, add and blend well.

6)Heat the wok- with the remaining oil (you should have about 1/4 C left; add more if necessary)- over medium heat; add the paste and fry, stirring constantly, until mixture begins to move in one mass and oil can be seen at the edges. Remove from heat and allow to cool, then place mixture in a clean, dry jar and cover tightly. Always use a clean, dry spoon to extract amount required.

sink.jpg

*If using coconut oil as a cooking-medium in conjuction with an electric grinder, it is helpful to heat the tamarind-paste and fish sauce before adding to keep the machine running smoothly, lest the fat solidify.

 

 

Permalink 5 Comments

Next page »