indian


Spring is appearing in SF in sneaky little bursts this year – a few days of gorgeous sunshine (Yay! How we’ve missed being outside!) followed by days of chilly rain (Wait, staying home is not so bad either!). But as far as I’m concerned, spring is already here and winter is just being a little lazy and clingy and not willing to let it go until next year. And let’s face it, we’ve all felt lazy and clingy at one time or another, so let’s give Mr. Winter a little break, shall we?

Besides, we don’t need good weather to deduce the arrival of spring, right? I have hard evidence in the forms of snap peas and green garlic in our veggie box from Two Small Farms. To be honest, because our CSA stops deliveries in the winter, Nathan and I are out of practice with our vegetable management skills. The other day, I opened the fridge and vegetables were practically tumbling off the shelves, threatening to crush a curious Toro who was just stopping by to check out the kibbles status of the fridge (yup, still negative).

We needed some spring cleaning (ha!) and needed it fast before next week’s veggie box threatens to jump into the fray. Whenever a vegetable purge is called for, we roll up our sleeves, chop up as much vegetables as is humanely possible, and throw them all into either a Thai curry or a vegetable biryani. You’ve probably guessed by now which recipe won this time.

We ended up with a not-very-traditional biryani because who puts beets in biryanis?! Well, we do, when we’re desperate. But guess what? They actually stained the rice into a pretty red color! Now, if only we made this closer to Chinese New Year, it would be very auspicious indeed.

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Happy New Year!

I thought I’d kick off the new year with a few of my favorite things: lentils, spinach, and Indian food! Sadly, to this day, I have not yet found a good way to take a super appetizing picture of Indian food, so pardon the kind of crappy shot above. I have this theory that Indian food looks best when you have a spread of multiple differently-colored dishes but when Nathan and I are cooking for ourselves, especially on a weeknight, we usually settle for one dish. Ah well. But let me assure you that while this dish may not look that great on camera, it definitely tasted delicious and warmed our bellies.

I love love love dhal and I love love love keeping jars of all the different dhals you can buy at an Indian grocery store in my pantry. Not only do they look pretty and colorful, but they never go bad and they’ll make sure you’re always ready to whip up a batch of yummy dhal for dinner.

This recipe is based on one I found from one of my new favorite cookbooks: “South Indian Cookbook” by Devagi Sanmugam. I had actually picked up this book with some leftover foreign currency at the Singapore airport a few years back and have been loving the recipes in the book since. FYI, in the book, this dish is actually called ‘Paruppu Keerai’ and not ‘Saag Dhal’ – perhaps a difference in dialect?

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Bhindi Masala (Spicy Okra)

Last weekend at the Alemany farmer’s market, it seemed like everybody and their moms were selling okras. Most of the stands had big cardboard boxes full of giant okra pods. I don’t know if I’m totally making this up or if someone wise actually told me this, but aren’t giant pods supposed to be stringy and tough? Bleh.

So there I was, amongst all the ruthless Chinese ladies with sharp elbows (I’m allowed to say this because I’m Chinese), picking through the box of giants to find the babies. Said babies then ended up in my cauldron for a hearty Bhindi Masala – mwahaha.

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