".....buy her diamonds or pearls, champagne, sables, and such....."? I think not!
".....call her at six on the dot....."? Maybe a little later in the morning, if it's wintry outside!
".....a line a day when I'm far away....."? A quick e-mail or mobile phone call wouldn't hurt!
".....blow her a kiss from across the room....."? Getting closer!
".....touch her hair as I pass her chair....."? Her neck's even nicer!
Cook her some Indian vegetable dishes? Yes! Yes! Yes!
Now it has to be said that the word "vegetables" doesn't exactly get my pulse racing, not like "hot buttered toast", "soft-boiled egg", "syrupy porridge", "yoghurt and bran flakes", alright, so I go too far! This is not to say that I do not like any vegetables. It's just that when asked if I want some, "No" is my default setting. If the nature of the proposed vegetable is spelled out, I do say, "Yes please!".....sometimes. Actually, the first meal I ever cooked for Lucy was Chicken Kiev with butter (Lima) beans and spinach. A bit nice that was.
But times change, and we move on. We still eat Chicken Kiev, cooked (from scratch) by Lucy, and scrummy it always is. As people who read Gwynt will know, of late I have become very interested in cooking Indian food. So here are some Indian, vegetable dishes that I have cooked recently. They are very popular, but I am beginning to feel that I have been silly to myself. More and more are wanted. "When will satiety be achieved?" I ask myself. Will it be a case of, never.....or hardly ever?
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| Mushroom and Pea Curry |
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| Cauliflower Curry |
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| Curried Tomatoes and Onions |
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| Curried Spinach |
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| Fried Aubergine (Eggplant) |
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| Curried Spinach with Fried Aubergine |
As can be seen, the first three dishes were served with plain boiled, or fried rice. The final dish was served as a combination of the two previous dishes, and no rice. Also, although these dishes were served as complete suppers in their own right, they could have been used as side dishes for some other main dish. I should add that even writing this post is making me salivate...again!
I read this, and look hungrily at your pictures, awaiting a call that lunch is ready (sounds of preparation from downstairs, an aroma as yet unidentified seeping upstairs). I was vegetarian for the best part of 30 years. Your wonderful dishes look like the very best.
ReplyDeleteNow I just look at them again and again, so near, but yet so far. Definitely the way to a woman's heart, methinks, or vice versa.
Hullo Vincent; Of course, I should have realised there was a high probability that you would know vegetarian cooking. How could you possibly wait upstairs enduring that temptation? When I'm cooking, Lucy entering the room will comment, "Smells good, what is it?" Then smile her way into the kitchen.
DeleteHealthy, delicious food is definitely the way to our hearts Tom. And your presentation adds to my desire now to look for some new recipes inspired by the cuisine of India.
ReplyDeleteAh! Life as a culinary tease has much to recommend it. The book from which I get most, but not all, my recipes from is, "INDIA Cookbook" written by Pushpesh Pant. ........Honestly!
DeleteI bow to your culinary skills, Tom. (But you should see me cook up a mean egg & chips)
ReplyDeleteAlright Avus; I know when I'm outclassed. :)
DeleteThey all look scrumptious, Tom and I'm wondering: just how 'hot' are they? Could they be equally delicious if the curry heat was reduced to a mere tingle in the throat rather than full-blown fireworks? I'm particularly intrigued with the cauliflower one. Recipe?
ReplyDeleteThese recipes are prepared by a bona fide Indian chef and his food, therefore, is not blisteringly hot enough to require a night out with the lager-louts. In fact they are not that hot at all.
DeleteI hope I am not falling foul of copyright here, but the recipe is as follows, which I tailored for two people:-
1. Heat 0.5 cup (63ml) of vegetable oil in a deep, heavy-based pan over a medium heat, sprinkle over a little water, then add a pinch of asafoetida, 0.5 tsp of cumin seeds, 0.25 tsp of fengreek seeds, and 0.5 inch of peeled and crushed fresh ginger and 0.5 tsp of ground ginger. Fry for a few seconds.
2. Add about 500 - 550g of prepared cauliflower florets (~ 5cm in length), season with salt, add 0.25 tsp of chilli powder (I use the Spanish Piment d'Espelette), 0.5 tsp of Kashmiri Garam Masala*, 0.5 tsp of (brown) sugar and 0.5 tsp of turmeric. Shake the pan well to ensure ingredients are well mixed. Add ~ 2 Tbsp of water. (I ususally put in enough to stop anything sticking.)
3. Reduce the heat to low and cook for about 8-10 mins, or until the cauliflower is cooked. If desired, add a small bunch of coriander leaves (which I didn't have) and toss again.
I usually find that the writer underestimates the cooking time, but it might be more accurate if the remaining stems on the florets are stripped. Anyway, I had no problems.
* I can give you his recipe for Kashmiri Garam Masala if you require it, but I use a simple recipe for the masala, which is about as mild as it comes.
Incidentally Natalie, the rice I use is Basmati rice. I cup of rice friend in a little oil and a tsp of cumin seeds, to which - after all the rice is coated with oil - about 3 cups of water and salted to taste. Cooking doesn't take long. That amount of rice is sufficient for both of us, plus some over for Lucy on the following day's lunch.
Deleteas much as i love the photos (go, you hipster, you!) what i would really like is recipes. this feels too much like a tease, tom, and it's not nice to tease!
ReplyDeleteIt is nice! It is indeed! Okay Agnieszka, is there a particular recipe you would like?
Deletecurried spinach and the peas'n'mushrooms, please! and thank you!
DeleteI shall do as requested, and also throw in the recipe for fried aubergine, as you're a good, young customer! I'll do the necessaries in three separate comment boxes.
DeleteFried Aubergines:
1. Take a medium-sized aubergine, peel and cut into 1cm. thick slices.
2. Mix a 0.25 of a cup each of bread crumbs and palenta/fine corn meal. Add 0.5 tsp of chilli powder (see my response to Natalie on chilli powder), 0.25 tsp of dried oregano, and salt to taste (I used a level tsp of sea salt).
3. Gentle beat one egg in a separate dish.
4. Dip the aubergine slices in the egg, both sides. Transfer the egged slices to the well-stirred crumb/palenta mixture, making sure the slices are well covered on both sides.
5. Pan fry the slices in vegetable oil for about a couple of minutes each side, drain, and serve.
Curried Spinach:
Delete1. Coarsely chop 3 onions (about 300 - 350g or thereabouts). Wash and dry about 350g of spinach leaves. Deseed, wash and chop 5 green chillies (assuming you are using the large, mild chillies).
2. Heat 2 Tbsp of vegetable oil in a large, heavy-based pan over a medium heat. Add 0.5 tsp of cumin seeds and 1 dried red chilli. Stir-fry for about a minute until the seeds begin to splutter and the chilli turns a shade darker. (Tip: I usually add the cumin to the oil when cold, then carefully heat, to avoid burning the seeds.)
3. Add the onions and fry until the onions go a translucent, golden brown. Add 1 tsp of garlic paste, 0.25 tsp each of ground turmeric and ground coriander, and stir-fry for about 30 secs, or until they smell fragrant.
4. Add a small bunch of coriander leaves (if available), the spinach and the green chillies. Season with salt, reduce the heat, cook for about 3 - 4 mins, or until the leaves are cooked.
5. In a separate pan, heat a Tbsp of oil over a medium heat, add 0.5 tsp of cumin seeds, 1 tsp of mustard seeds, 3 red chillies, about 8 curry leaves (if available, which I crush because they stick to my teeth otherwise!), and stir-fry for about 1 minute. Pour over the spinach and immediately cover to retain the flavour. Serve hot.
One potential problem with spinach is that it produces a lot of unwanted water. Lucy has found that a blob of tomato concentrate will absorb much of the water.
Peas and Mushroom Curry:
Delete1. Cook about 350-400g of peas in a small pan of lightly-salted water for about 5-7 mins. or until soft. Drain and set aside. (If you buy peas in their shells, I do not know what weight of non-shelled peas you would require. About twice the weight, perhaps?)
2. Heat 3 Tbsp of groundnut/peanut oil (I used rape seed oil) over a medium heat, add about 350-400g of wiped, brown mushrooms with their stalks detached, and stir-fry for about 4-5 mins. Add a little water if necessary to prevent burning.
3. In another large pan, heat about 0.25 cup of the same type of oil as used in (2.) over a medium heat, add 1 tsp of cumin seeds, 0.5 tsp of mustard seeds, 0.5 tsp of fenugreek seeds and a Tbsp of rinsed and drained urad dal (I use red lentils). Stir-fry for about 1 minute.
4. Add about 70-80g of coarsely chopped onion, stir-fry until translucently light brown. Add 2 tsp each of ginger and garlic pastes, and stir-fry for about 2 mins..
5. Add 0.5 tsp of chilli powder, 1 tsp of ground coriander, 0.5 tsp of ground turmeric, and season with salt. Stir and add about 130g of chopped tomato. Stir-fry for about 5 mins. or until the oil begins to separate out.
6. Reduce heat to low, add 30g of grated, fresh coconut, 15g of cashew nuts and about 10 curry leaves (again I crush them). Stir for about 1 minute, then add about a cup of water (here I used water taken from the cooked mushrooms), and bring to the boil.
7. Add the boiled peas and the stir-fried mushrooms, reduce the heat and simmer for about 5 mins.. Remove from the heat, adjust the seasoning if necessary, and garnish with a sprig of chopped coriander (cilantro) leaves for garnish.
I think the choice of mushroom is important in this and many other Indian dishes. I always opt for the brown, solid or meaty type. They are easily wiped with a damp piece of kitchen paper, stalks removed, and the mushroom heads cut into two.
oh tom, i almost missed this! thank you so much for taking the time to write these out. i can only hope that maybe one day i will have the privilege of eating one of these culinary delights prepared by you.
DeleteAs I said in response to your comment on "Never Say Never", I'll always find time to answer a communication. Have food fun! :)
DeleteAs I said in response to your comment on "Never Say Never", I'll always find time to answer a communication. Have food fun! :)
DeleteNice! The cookery, the plating and the photography. I wish I could do as well.
ReplyDeleteHullo Bruce; I gave the cookbook that I use in response to Halle's comment as no doubt you noticed. I have found that Indian cooking is not difficult, provided you have the ingredients to hand. One of the beauties of Indian cooking, and I would imagine it is true of other Asian cuisines, is that you can cook much of it in advance, or adjust the cooking rates to bring everything together as desired. When I cook for friends, I usually cook some dishes the day before, usually meat and poultry dishes, and keep them in the fridge. Vegetable dishes usually are better cooked fresh. Even rice can be cooked, cooled and warmed in the microwave oven if desired. It is all so different from western haut cuisine and the exactness of everything. Give it go!
DeleteIncidentally, I have given the recipe I used for fried aubergine above, in answer to Polish Chick's request.
Many thanks Tom, I will try the dish - or even all of them at some stage, but will leave out some of the "piquant" ingredients (chili etc.) - a shame, I know, but what you may consider 'mild' would undoubtedly register as 'burning' on my wussy palate.
ReplyDeleteDo please remember, Natalie, that I use the Spanish Piment, which although is a little hotter than the mild Kashmiri chilli, if far milder than the chillies grown in Latin-American countries. The dried red chillies I use are for flavour, not for eating, and the green chillies I get in France (and as you probably know, most French people do not like strong flavours, particularly spices) are very mild, especially when the seeds are removed. One warning, however, if you do prepare chillies please ensure your hands are thoroughly cleaned afterwards, before you touch your eyes. I discovered that the hard way!
DeleteI'll have two servings of Curried Spinach with Aubergine, please, Tom.
ReplyDeletePasha is good at presenting us with delicious eatables. Sometimes she is into cooking, other times into baking and all times into eating. And we enjoy whatever she is into.
She knows what spices go into Balti Masala, Curry Masala, Garam Masala or Blackening Spice (for me who loves to burn her food, even more so since I stopped smoking 4.5 years ago).
Mom used to say that "love goes through the stomach". You and Lucy know that.
Good evening ma'am. If you would care to take this table, I will deal with your order straight away. :)
DeleteAnd thank you for your delightful comment.
That's another whole culinary experience whose doors are closed to me as Indian cookery isn't a shared delight. Still, it does look delicious.
ReplyDeleteHi Susan; It did occur to me that Indian veggies might have been a way to trigger a joint interest in vegetables. I did try! :)
DeleteDo you do take-aways? :)
ReplyDelete'Fraid not Julia. And if I did, they'd be purloined by you-know-who for next day seconds. :)
Delete