So, I have been interacting with spices lately. New and exciting spices. New spices that I have not cooked with before include mustard seeds, nigella seeds, and ajwain seeds. The mustard seeds, as you might imagine, add a bitter, tonic note. So good with soft cooked buttery cabbage and onions. I think I might do a double-up and try them with broccoli rabe. Look Out! Nigella seeds I am still trying to figure out. The flavor is a bit elusive and just out of reach, but that just adds to the thrill. I'll get you, little friend. The ajwain seeds, however, have a life of their own. They are the seeds that remind me of puppies. They are small and kind of stripped (you may not be able to tell this from the picture) and they kind of have little tails. They have a very strong flavor, kind of like thyme, but more. But here is the oddest part: when I eat them, they feel like a bunch of puppies jumping and playing in my mouth; I actually see puppies when I eat them. I'm not sure I like the flavor, but the sensation of seeing the puppies surely is intriguing.
Today, I made a quick sambar for dinner with some chapati. The sambar was based on a recipe in GR's Great Escape, but I was in a hurry, so I adapted the recipe for a fast getaway.
Quick Sambar
Cubed hard vegetables such as eggplant, zucchini, sweet potato, winter squash, carrots, etc.
1-2T olive or other oil or ghee
1t each fennel seeds, nigella seeds, and cumin seeds
1t turmuric and cayenne pepper
salt to taste
1/2 cup water mixed with 1 t tamarind concentrate
1/2 cup red lentils cooked in 1 cup water (or a bit more if it gets dry)
Chaunk
1t each fennel seeds, nigella seeds, and cumin seeds sauteed for a minute or two in 1T of butter or ghee
I cubed some eggplant, zucchini, and carrot and sauteed them in oil with fennel, nigella, and cumin seeds. I added some turmeric and cayenne pepper, and salt, then deglazed the pan with tamarind diluted with water and braised the veggies a bit. Meanwhile I had cooked up some red lentils and added them to the pan. Finished it with a chaunk (fennel, nigella, and cumin again, fried in butter). I made a couple chapati and had one with a small bowl of sambar for dinner. YUM. Go to the Manjula's Kitchen website on my links and watch her video for making chapati. She is just a delight.
Our friends Liz and Eben sent us a cookbook, Madhur Jaffrey's Ultimate Curry Bible, to further inspire us on our project. Thanks! I haven't decided what to make from it yet. But it has an extensive introduction to the history of Indian food around the world. I need to sit down when I have the time and savor it.
That's all for now.
