Puli Sadam (Tamarind Rice)

The helplessness and a feeling of despair that I was feeling for the last couple of days at the events unfolding in Bombay has been replaced by anger. Anger at the politiicans who walk around with a heavy security that they seem to worry more about their own survival than doing what they are elected for. Madame Gandhi makes her staunch supporter Shivraj Patil resign and hands over the Home Ministry to another equally staunch supporter of herself P.Chidambaram. Like the reshuffling is going to improve anything!! When is she going to resign? The utter disrespect and contempt that the general public is feeling for the politicians both in the ruling party and the opposting party is more than justified.

Green Earth Recently we have been seeing a lot of squirrels in and around the house scurrying around. Just the other day we saw one come very close to the back door. They are usually very skittish and do not venture that close to human beings though they like to snack on my tomatoes and blue berries. The sightings of black squirrels which is very rare has been increasing. But these observations came to mind only after seeing this article "Where have the Acorns gone" in the newspaper this morning. Looks like the acorns have completely disappeared this year, leaving the squirrels and other creatures depending on them for food to starve. Hopefully the disapperance of the acorns is part of the boom bust cycle and nothing more.

Tamarind Rice has been a favorite of mine from as long as I can remember. The tangy spicy rice was always welcome with some fried vadagamas (Indian chips). This is also a handy dish to carry when travelling because of its ability to keep even when the weather is very hot and humid. The sauce for making the rice is cooked down to remove any moisture. It tastes better and better as it ages. We pack this quiet often when going on road trips. Along with thayir sadam (Curd Rice) makes for perfect travel food. I usually add onions and garlic while making the sauce, which I did not do here. This particular batch was made for the temple and I remember a friend mentioning that onions and garlic should not be added to the food offered at the temple. To explain further this food is not offered to the gods but for people who want to buy food to eat when they visit the temple. I do not particularly subscribe to this belief but wanted to respect the others who do. The dish did not miss the absence of onions and garlic. The next time I make it I am not going to add them either.

Recipe for 3 Cups of Rice
Ingredients
1. 3 Cups Basmati rice cooked with sesame oil and a few pinches of salt.
Spread the rice to cool on a platter
2. Tamarind pulp from a lemon sized ball of tamarind
3. Seasonings: Curry leaves,asfoetida, mustard
3b. 2 tsp each of Chana dal and urad dal and 1 heaped tbsp of roasted peanuts
4. 3 tsp of turmeric powder
5. 1/2 tbsp Sesame oil
6. Salt to taste
7. 3 tsp canola oil (use sesame oil if preferred)



For the Spice Powder
1. 1 1/2 tbsp Chana Dal (Kadalai Paruppu)
2. 3/4 tbsp urad dal
3. 6 red chillies
4. 1/2 tsp methi seeds
5. 1/2 tbsp coriander seeds
6. a few pepper corns
Roast the above and blend to a powder (I made it slightly coarse, a fine powder is ok as well)

Method
1. In a wide mouthed kadai heat the canola oil and when hot add the chana and urad dal and let them brown, add the asfoetida, mustard seeds and curry leaves.
2. When the mustard starts to pop add the peanuts and saute for a minute.
3. Now add the tamarind pulp with a bit of water, liquid should be about a cup and half
4. Add the turmeric powder to the liquid. Continue to boil till the raw smell leaves and the tamarind starts to thicken. Add salt.
5. Now add the spice powder and continue to reduce till no moisture is left.
6. **The sesame oil can be added at this point and cooked for a minute or more. (optional)
7. Let the savce cool for a while
8. Add the sauce to the cooked and cooled rice, mix gently so as to not break the rice.
9. Now heat the sesame oil slightly and pour over the rice and mix.

** I follow this method when preparing the sauce ahead of time. If adding sauce to cooked rice immediately this step can be skipped.

Two Chickpeas White and Black and Two Curries

Wishing you all a Happy Thanksgiving!

The food I cook everyday in the kitchen does not closely resemble the food I grew up with. The basic methods and techniques are the same but a lot has changed. Back home elaborate gravies with vegetables or beans was not an every day thing. In fact it was rare. The masala grinding was done for chicken/goat or fish dishes and these were weekend affairs for the most part.

Most of the dishes made everyday were lentils or dal based. In detail in this post.

The gravies that I prepare today make use of onion,ginger and garlic for the basic gravy and the addition of tomatoes or coconuts or tamarind pulp. This is a technique I have acquired trying to create gravies that were enjoyed on visits to restaurants. This method of gravy preparation is common it seems to North Indian cooking were blended onion is used as a base for a lot of gravies and curries.

For me it all started with learning to cook Channa Masala. I first started making this dish blending onions to a paste along with ginger, garlic paste and perfecting the "bhoona". It took forever to brown the onions and see the oil leave the sides. I tried chopping the onions fine and sauteing them, this cooked much faster but the onions bit could be noticed and the chickpeas and onions stood out separately like they had a quarrel. Finally the technique that best works is to chop the onions,garlic and ginger in the food processor and use a pressure cooker. This method works the best and it is a real time saver. We could add energy saver to the list by all means. Once I learnt to cook a decent Channa Masala I moved on to trying more exotic gravies.

Purple cabbage

The first of the gravies here is the traditional Channa Masala with white chick peas. The second is a gravy with black channa but using cabbage to create the gravy. This technique I learned from my cousin. His mom, my aunt uses this technique to generate gravy for dry kheema mutton. This is a brilliant idea for making side dishes when you are not looking forward to blending and frying and the whole bit. A super duper way to use up that last piece of cabbage lying around in the fridge.

Channa Masala

Serves: 4
Ingredients
1. 2 Cups of soaked White Chick Peas cooked in a pressure cooker for 2 sounds
2. 1/2 - 3/4 onion chopped in a food processor
3. 4 garlic and an inch piece of ginger chopped in a food processor (if desired add
green chilies to the mix)
4. 1/2 tbsp chilli powder
5. 2 tsp coriander powder 1/2 tsp cumin powder
6. 1 tsp amchur powder or 1/2 tbsp lemon juice
7. 1 1/2 large tomatoes run through the food processor to be mashed completely
8. coriander leaves for garnish
9. 2 -3 tsp oil
10. salt to taste
11. curry leaves and mustard seeds for seasoning

Method
1. In a pressure cooker add oil and when hot, add the seasonings.
2. Add the chopped onion and saute till they become brown and the raw smell is completely gone.
3. Add the chopped ginger and garlic and saute for a few seconds
4. Add all the powders but the amchur and saute for another second
5. Now add the tomato and let it come to a boil.
6. Now add the cooked chickpeas and 3/4th of the coriander leaves and give a good mix.
7. Add the amchur powder and if required 1/2 cup of water and cook for 1 sound or about 6 minutes. Turn off the heat
8. Garnish with the coriander leaves on top.

Black Channa with Cabbage

This gravy can be made with or without the optional ingredients. The milder taste from leaving out the powders is delightful in itself.

Serves: 4
Ingredients
1. 2 Cups of soaked black chickpeas
2. 1/4 onion chopped fine (optional)
3. 3-4 green chilies chopped and a handful of coriander leaves
4. 2 cups of chopped purple cabbage (green will work fine as well)
5. mustard,cumin, fennel seeds and curry leaves for seasoning
6. 1 tsp of oil
7. 1/2 tbsp curry powder/paste or roasted coriander,cumin and a bit of clove and cinnamon (optional)
8. 1/2 tbsp tomato paste (optional)
9. salt to taste

Method
1. In a pressure cooker heat oil and add the seasonings and saute the onions if using and the green chillies and coriander leaves.
2. Add the cabbage and saute them for about 4-5 minutes
3. Now add the curry powder and mix, add in the tomato paste.
4. Mix in the soaked channa and let it cook for 6-8 minutes.
5. Add salt and about 2 cups of water and pressure cook for 2-3 sounds.

Serve with rice or chapatis.

This I realize could be an entry to Susan's My Legume Affair
at briciole by Simona who hosts the fifth helping of the event.