Doesn’t this look yummy? It’s a Sri Lankan veggie poriyal, but it is mostly using up leftovers! (I hate waste.)
1. Take pea pods and carrots leftover from the previous night’s party dip, where they’d been served with hummus. Chop up.
2. Take the kids’ leftover steamed broccoli, dull and unappealing. Chop up.
3. Chop one onion and sauté in a few T oil or ghee, with 1 t. mustard seeds, 1 t. cumin seeds, 1 t. salt, and 1/2 t. numeric.
4. When onions are golden, add raw veggies and saute a few minutes, then add steamed broccoli and saute a few minutes more. Serve hot!
Happy Pongal! Pongal is a four-day-long harvest festival celebrated in Tamil Nadu and Sri Lanka (this year it’s Tues Jan 15 – Fri Jan 18) — when crops like rice are harvested. Yes, it’s a little goofy celebrating it in Chicago in midwinter, but any excuse to celebrate, right?
I haven’t made pongal (rice & lentil porridge) before, but I think it came out pretty well. A quick, simple, one-pot dish, packed with protein, that would be even better accompanied by a nice curry –– eggplant, perhaps? Coconut chutney and sambar are traditional accompaniments.
20 minutes, serves 4
1 c. rice
1 c. moong dal
4 c. water
1/2 t. salt
2 T butter or ghee
1/2 c. cashews
1/2 c. sultanas
1 t. cumin seeds
8-12 fresh curry leaves
1-2 green chilies, chopped, optional
1. Add rice, dal, water, and salt to a pot. Bring to a boil, cover, and let simmer 15-20 minutes, until cooked.
2. While rice is cooking, heat butter or ghee, sauté cashews, stirring, until golden. Add cumin seeds, sultanas, curry leaves, and green chili if using, stirring for a few more minutes. Mix into cooked rice & lentils and serve hot.
Other standard ingredients: chopped ginger, pinch of asafoetida, turmeric, black peppercorns (whole or crushed).
Somehow I got it into my head that I had time to make both gummy bears and cake with Kavi and her friend Emma after school, before I had to get ready and go to a dinner. That was a lie. Gummy bears take hours to set, it turns out, so I didn’t even attempt them, which was good. Another day. I managed the cake, but in a slightly frantic manner, and I got some things wrong. Oops.
For one, I hadn’t taken the butter out to soften in advance, and when I tried softening it in the microwave (which you *can* do if you are very very careful), I melted it too much, so I basically had oil. Now, you can make a cake with oil, but that makes more dense, less fluffy. That was fine for the bundt pan I ended up using, as it turned out!
I also hadn’t looked at the recipe in advance, which was one that was supposedly for Sri Lankan birthday ribbon cake — it’s no one’s birthday, but I’d promised to make a cake with Kavi and this seemed like a good one to learn to do, because my mother’s homemade birthday cakes from childhood were delicious. I was tempted to try to make Swedish princess cake (GBBO is a bad influence), but I sternly told myself not to be ridiculous. (Another day. Shh…)
Looking at the Sri Lankan recipe, it mostly seemed like a pretty standard yellow cake recipe, except that some versions called for ‘thick milk’ and frantic googling turned up various options, such as ‘curdled,’ which seemed very wrong, or ‘clotted,’ which was possible but unlikely. It also might have been evaporated milk or condensed milk, both of which are used in Sri Lankan dessert-making a lot, but there’s a big difference between them! And if I hadn’t been in a hurry, I could have just checked with my aunties, but I didn’t have time. So oh well, I used the recipe that skipped that element — in fact, it skipped milk entirely — but now I’m wondering whether it would have been better with. (Not condensed milk, I think, because it’d be much too sweet unless you also reduced the sugar.)
The finished cake ended up tasting pretty much like a classic yellow cake, I think. (1 c. butter (except actually oil), 1 c. sugar, 4 eggs, 2 c. flour). Traditionally, you’d divide the batter, color it pink and green (why pink and green? I don’t know!), pour it into two separate 8 or 9 inch cake tins, bake, and then assemble with white buttercream frosting between and on top, decorating as desired. Happy birthday! (If you google ‘Sri Lankan ribbon cake,’ lots of examples will pop up.)
But I didn’t particularly want to make frosting — honestly, this cake doesn’t need it. The kids have been totally happy just devouring slices as is. And I had a new bundt pan that I was dying to try. So I figured what the heck, let’s do it marbled instead, and just dust it with powdered sugar.
(The powdered sugar is a lie in that first photo, because I had to run out the door, so I dusted it and took the photo when the cake was just out of the oven, so of course, it took 2 seconds before the sugar was all absorbed and disappeared. Cool cake first! But it does look pretty, doesn’t it?)
Came out great, and the kids had fun with the slicing reveal! Anand was disappointed that there was no chocolate, so the next time we do a marbled cake, I’ve promised that we’ll do one that’s half chocolate. (What I really want to do is half chocolate, half mango-passionfruit, but I’m not sure he’ll go for that. We’ll see.)
This is a yummy cake, but I admit, I kind of want to do it again, in traditional layered style instead, and actually use thick milk — if someone Sri Lankan can tell me what that is, please?
I’m thinking a ribbon cake in pink, green, and yellow will be perfect for Easter, and for that one, we can slather on the buttercream frosting and decorate the heck out of it too. Putting it in the calendar so I don’t forget!
1 c. butter (room temperature)
1 c. sugar
2 t. vanilla
2 c. flour
1/2 t. baking powder
1 t. salt
1. Preheat oven to 350F. Beat butter and sugar until soft and creamy; add eggs one by one. Add vanilla and mix well.
2. Sift flour with baking powder and salt. Add flour gradually and mix well.
3. Divide the mixture into two portions and color lightly in pink and green.
4. Grease and flour a bundt pan (Baker’s Joy spray makes this easy). Spoon the colors in (or as we said yesterday, ‘glop’ them in), alternating. (If you like, you can take a toothpick, fork, or skewer and swirl for more of a ribboned effect.)
5. Bake for 35-40 minutes until toothpick comes out dry. Let cool 5-10 minutes, turn out onto a wire rack, let cool completely, dust with powdered sugar, and serve. Lovely with tea.
Peppermint marshmallows, two ways. I asked Kavi which she liked better, and she couldn’t decide — the peppermint swirl ones are more intensely peppermint; the chocolate-peppermint ones actually have more peppermint (same marshmallows, plus bits on top), but the dark chocolate has a strong enough presence that the overall effect is less peppermint-y.
There is something pleasantly meditative about making sweets late at night, even if you burn the first batch a little. I forgot that my burners are misaligned and run hot (long story), so that even when I’m using my own recipe, I need to notch everything down a little — when I say ‘medium-high,’ I mean ‘medium’ on my own stove.
But it’s okay — milk toffee with cashews is still delicious even when it’s turned into dark caramel-cashew pralines. I wouldn’t serve it to Sri Lankans expecting our milk toffee, but otherwise, we’re good.
On Friday night, I visited an Oak Park underground supper club. It’s called Kindred, and it’s someone cooking out of a private space; I gather this is quite a thing in big cities these days? But I’ve never been to one before, and it was fabulous. My favorite bite was perhaps the chicken sausage and sweet potato in the second course; my favorite presentation was probably the third course salad of edible flowers, micro greens, and soft cheesy dressing, served in a little glass cloche. But it was quite wonderful all around.
Usually Chef Melissa Elsmo does 12 courses; we only did 8, because we were intercutting it with the other event of the night, a powerful and moving storytelling session organized by Cynthia Martz. I was deliciously replete by the end, and also emotionally rejuvenated by the honest storytelling and warm fellowship of the women Cynthia brought together. Sometimes you don’t know what you need until you get it handed to you.
This was just splendid, and I’m hoping to take Kevin for supper there another time, perhaps for his birthday, if we can arrange 6 friends to come with us. (She also puts together blended tables, if you don’t have 8 people on hand.)
More about Melissa here: https://www.oakparkeats.com/…/meet-the-ope-t…/melissa-elsmo/
Find her on Facebook and send a message to reserve your spot!
I wasn’t sure if this would work, and I have to say, it’s a little nerve-wracking taking a great big pot of delicious pork curry and adding something to it that might ruin it….but I do love pork and apples and pork and sweet potatoes, so I thought maybe, just maybe, adding sweet potatoes and apples to my traditional Sri Lankan curried pork would work nicely. And it does!
Minor modifications — used apple cider vinegar instead of regular vinegar, added an extra cup of water when I added the sweet potatoes (just as the pork was becoming tender), because the sauce was getting a bit thick and I wanted to be sure there’d be enough liquid to cook the sweet potatoes, added the apples about 15 minutes after the sweet potatoes and cooked 15 minutes more — which was a little too much; they started to dissolve, but I just used the somewhat soft apples I had on hand. But with firm cooking apples, I think 15 minutes would be about right.
(1 1/2 hours, serves 6-8)
3 medium onions, chopped fine
1 TBL ginger, chopped fine
4 garlic cloves, sliced
3 TBL vegetable oil
1 tsp black mustard seed
1 tsp cumin seed
1 TBL red chili powder
1 TBL Sri Lankan curry powder
1/3 cup ketchup
1 T tamarind paste
1 heaping tsp salt
3 pieces cinnamon stick
3 cardamom pods
1 dozen curry leaves
3 lbs pork shoulder, cubed, about 1 inch pieces
1/2 c. apple cider vinegar
1 c. red wine
2 medium sweet potatoes, cut into large chunks
2 apples, cut into large chunks
1. In a large pot, sauté onions, ginger, and garlic in oil on medium-high with mustard seed and cumin seeds until onions are golden/translucent (not brown), stirring as needed. Add chili powder and cook 1 minute, stirring. Immediately stir in curry powder, ketchup, tamarind, salt, cinnamon, cardamom, cloves, and curry leaves.
2. Add pork and stir on high for a minute or two, browning the meat. Add vinegar & wine and stir well, scraping to deglaze pan. Cover, turn down to medium, and let cook one hour, stirring occasionally.
3. Add sweet potatoes, stir well, and cover again (adding water if needed). After fifteen minutes, stir in apples, cover again. Cook until sweet potatoes are cooked through, adding water if needed to maintain a nice thick sauce (and to keep food from burning), stirring occasionally. Serve hot with rice or bread.
If I make them every week, eventually I will be able to make them perfectly every time, right? Sometimes my batter is too thin, or too thick, or not fermented enough. Out of a dozen hoppers this morning, this was the only one I liked the look of enough to photograph.
They were all excellent to eat, though. Jed had his with leftover saag and the last of this week’s batch seeni sambol. Kevin and I had ours with leftover lamb vindaloo. The kids tried them with maple syrup — Kavi didn’t like it, but she doesn’t like anything she eats this weekend, so we’ll try again. Anand only liked the lacy crispy bit, not the spongy sourdough part. If I make them every weekend, though, they are going to learn to love them, right? Well, we’ll see.