Feast Kickstarter draws to a close…

Just a quick update to note that we’ve just broken 300 backers — terrific!

It’s a little unclear if we’ll make the final stretch goal; at just about $13,400 and only two days left, I don’t know if we’ll make it to $15K. Maybe? So if you’d like those cooking demo videos, this would be a great time to tell your friends and family about the project.

Regardless, great to be in the home stretch! I’m so looking forward to bringing out this lovely book.

And here’s a little treat, in case you missed my posting it on FB yesterday — I’ve finalized the 125 (!) photos for the eBook, and they’re all available to browse here on my Facebook wall. Something to whet your appetite…
Enjoy!
*****
Feast of Serendib Kickstarter: https://www.kickstarter.com/projects/feastofserendib/a-feast-of-serendib
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Passionfruit Lassi

(5 minutes, serves 2-4)

Some people like their lassi very sweet; some like it hardly sweetened at all. It seems like that decision is best left up to the individual cook. I don’t use any honey when I make mine

3-4 ice cubes
1 cup yogurt (or silken tofu yogurt)
1/2 c. passionfruit puree
1 T rosewater (optional)
1 cup water
1/4 cup honey (optional)

1. Combine ice, yogurt, passionfruit, rosewater, water, and blend.

3. Stop blender and taste, adding more water and/or honey if desired, until preferred consistency and flavor is reached. Enjoy!

Chai

(two servings, 10 minutes)

Traditionally, you wouldn’t use ‘good’ tea for this. If you have a fancy high-grade tea, large leaves from a new flush, you don’t usually make chai with it. Typically, tea stalls would use fannings / dust to make chai, and would brew it nice and strong, to give you strength for your labors. Lipton will work just fine for this, if you don’t have access to other teas; I tend to use PG Tips, though Typhoo is also good.

 

4 T looseleaf black tea or 4 tea bags
1 c. whole milk
1 c. water
1 T ginger juice (or 1 t. ground ginger)
1 stick cinnamon (or 1 t. ground cinnamon)
1 T black peppercorns (or 1/2 t. ground pepper)
3 green cardamom pods (or 1/2 t. ground cardamom)
3 cloves (or 1/4 t. ground cloves)
1/4 t. fresh grated nutmeg
1-2 T jaggery (or dark brown sugar)

1. Combine ingredients in a small pot, and heat on medium until small bubbles form around the edges.

2. Start stirring and bring to a boil.

3. Turn off heat, stir well, turn heat back on to medium, and bring to a boil again. (This will be thoroughly stewed, with flavor infused intensely in the chai. Note that you need the fat in the milk for full distribution of flavor, so I recommend not using skim milk or just water.)

4. Strain chai into a measuring cup and discard whole spices and tea leaves. Enjoy.

NOTE: If your jaggery is too hard to carve safely, you can microwave it at half power in 10 second increments, checking in between each one. If you heat it too much, it’ll melt, which you don’t want.

Shrimp and Potato Curry

(30 minutes, serves 6)

I had a busy work day yesterday, so it was six o’clock before I had a chance to look at the calendar and remind myself what the evening plans were — only to be reminded that I’d planned to go to a refugee-supporting potluck, which started at six  o’clock!

We were supposed to bring something to share from countries that might be affected by a refugee ban, so I obviously wanted to bring Sri Lankan food.  But I needed something I could make fast!

I also ideally wanted to bring a savory dish, and something with protein, because potlucks tend to lean heavy towards the sweets and the starches.  I poked around in the freezer and pantry, confirmed I had frozen shrimp and russet potatoes; that meant I had a plan in place.  By 6:30, I was transferring the curry into a disposable container and heading out the door; just a few minutes later, people were tucking into the food enthusiastically.  Yum.

2 T vegetable oil
1 large onion, chopped fine
2 T ginger-garlic paste
1 t. mustard seed
1 t. cumin seed
1 stalk curry leaves
1 T chili powder
1 t. Sri Lankan curry powder
1/4 c. ketchup
1 t. salt
1 lb. frozen peeled raw shrimp
1 lb. russet potatoes, peeled and cubed small
1 T lime juice

1.  Put potato cubes in a microwave-safe bowl with water to cover and microwave 5 minutes to par-boil.  Let sit until needed.

2.  While potatoes are microwaving, sauté onions in oil or ghee with ginger-garlic paste, mustard seed, cumin seed, and curry leaves, stirring on high, until onions are golden-translucent, about 5 minutes.

3.  Stir in chili powder, curry powder, ketchup, and salt.  Stir a minute or two to blend.

4.  Add potatoes with their cooking water.  Add shrimp (still frozen is fine).  Continue cooking on high, stirring occasionally, until shrimp are cooked and pink, and potatoes are soft.

 

5.  Add lime juice, give a final stir or two, and serve hot with rice or bread.

 

Hawaii: Koko Head Redux

Second meal at Koko Head Cafe as good as the first! I had the delectably creamy poke omelette: fried local poke, masago aioli (SO GOOD), salad, with rice, along with a KHC Sunrise – tequila, bell pepper, orange-pineapple, chili. (I couldn’t really taste the chili, but it was still good.) Jed got a special, the vegetarian luau, I think it was called, a terrific combination of ‘ulu (breadfruit), taro, yam, with a yummy green sauce, a fried egg, and rice, topped with pickles and fried onion. So good.