Putting my dad to work — he kindly went through the TOC of the new Sri Lankan cookbook and corrected all my transliterations. I got a *few* right…
In my defense, the issue is that there are gazillion ways to transliterate Tamil words, and if you just google, you’ll get a lot of variations. Especially since some of the letters just don’t exist in English — three variants of an ‘l’ sound, or a ‘ng’ sound, for example. But my dad is something of a purist and a scholar about Tamil, so this way, we get pretty close to how it would sound in Sri Lankan Tamil.
A fresh, green element on the dinner plate.
1 medium onion, minced
1 tsp black mustard seed
1/4 rounded tsp turmeric
1-3 dry red chilies, broken into pieces (optional)
1 lb green beans, chopped finely (in a food processor is fine)
1/4 rounded tsp fresh ground black pepper
1 rounded tsp salt
1/2 cup shredded unsweetened coconut
- Cook onions with turmeric, black mustard seed, and chilies in a dry pan over high heat, stirring constantly, for a few minutes, until semi-cooked.
- Add green beans, pepper, and salt, and cook a few minutes more, enough to take the raw edge off. Green beans should still be crispy.
- Turn off heat, stir in coconut, and serve with rice.
One consequence of writing a cookbook is that now when I eat out, I find myself taking mental notes and/or critiquing the food. These are two dishes from the Marriott I was staying at in Walnut Creek. The clam chowder was delicious, but the best part was how they served it in a little individual bread bowl, that they had buttered and crisped up before filling it with soup. Great contrasts of crispy bread exterior with soft, soup-soaked interior. Would make a fabulous autumn / winter appetizer or light meal.
I also liked this watermelon salad appetizer — so pretty! But the raspberry dressing was too sweet; it needed to be more citrus, to contrast with the candied nuts. And while the long cucumber slices are pretty, they required pulling out a knife, which none of the rest of the salad did, which was sort of annoying. I’d do it on a bed of round cucumber slices instead.
Short-grain rice, Sri Lankan beef curry, Thai carrot salad, my friend Kat’s watermelon radish quick pickle, and some sliced bell pepper. Yummy — I especially like how the pickle enhances the spiciness of the beef curry. Also, it’s ridiculously pretty.
No real recipe — I just follow the instructions on the Maesri red curry paste can, combining the paste with coconut milk and a bit of brown sugar and fish sauce and simmering the salmon and bamboo shoots in that.
But I had fun building the tower for my dinner.
(Lunch today: cauliflower poriyal with a little beef curry on top. Yum. Smells so good when frying the onions in ghee…)
(25 minutes, serves 4)
The key to this dish is sautéing the cauliflower until it’s browned—the browned bits will be the tastiest. I generally like to serve this dish with beef or pork curry; the slighty salty flavor complements those meats well. This is, oddly, one of my picky children’s favorite dishes, and has often proved popular with my friends’ children as well. I think it’s all the frying.
3 medium onions, chopped coarsely
3 TBL vegetable oil or ghee
1/4 tsp black mustard seed
1/4 tsp cumin seed
1 medium cauliflower, chopped bite-size
1 rounded tsp salt
1 rounded tsp turmeric
1. Sauté onions in oil on high in a large nonstick frying pan with mustard seed and cumin seed, until onions are slightly softened (not brown). Add cauliflower, turmeric, and salt. (I’ve made this in a regular frying pan, and found that it’s difficult not to burn it; if you don’t use non-stick, you’ll need to stir constantly.)
2. Cook on medium-high, stirring frequently, until cauliflower is browned (mostly yellow, but with a fair bit of brown on the flatter parts). This takes a while—don’t stop too early, or it won’t be nearly as tasty. Serve hot.
I was excited to hear that you can buy fresh curry leaves by mail on Amazon now — I had to try it because even though I have a little curry tree at home that I pick from, I’m constantly hearing from people who want to make my recipes and can’t find curry leaves locally.
I’m glad to report that these are just fine. They’re not the strongest curry leaves ever — you might want to double the amount for full flavor. But they certainly work. I threw one stalk into a beef curry, and since I’m not making curry again for a few days, put the rest of the bag in the freezer, and will pull more stalks out as needed. This is one ounce’s worth, sold by Monsoon Spice Company.
Okay, this is slightly tricky, since you need to cook it in two batches, but a) tasty, b) nutritious, and c) pretty! I cooked a mix of red rice and quinoa in the rice cooker (on the brown rice setting, which is very slow, so allow extra time). And then cooked some short-grain white rice also in the rice cooker (faster). And then mixed them all together. Yum!
Nutrition comparison below (based on quick googling).
One cup cooked of:
– short-grain white rice (267 calories, 58.9 g carbs, 4.8 g protein, 0 fiber)
– long-grain white rice (205 calories, 44.5 g carbs, 4.3 g protein, 1 fiber
– red rice (216 calories, 45 g carbs, 5 g protein, 4 g fiber)
– quinoa (222 calories, 29 g carbs, 8 g protein, 5 g fiber)