Gettin' Sumpthin Sumpthin on the Side...

In many of my posts thus far, I've joked about how only about a handful of people read my blog. However, it seems that my last post seemed to hit a nerve and my readership has increased. I received emails from both friends and strangers alike wanting to continue the blogservation about having a lil sumpthin on the side, be it unbeknownst to a significant other or an open understanding. Why is this conversation piece so collectively captivating?

I have my theories but I'll spare you for now. In fact, I'm putting a hold on theorizing and philosophizing about relationship parameters today and instead I'm going to pickup up where we last left off in terms of recipes. Why the strike? I'm conversed/thought out about that. Sometimes a girl just wants to talk food!

In last week's "Eat, Drink, and... Get Married? Shit" post, I promised you, dear Readers, recipes for side dishes to accompany the curry dishes I've shared. I told you I'd have them for you the next day. OK. So I lied a lil bit. I got caught up in Life and was actually eating, drinking, and being all kinds of merry so much so that the thought of sitting in front of the computer gave me the neener neeners. BUT my feet are once more planted on the ground so its recipe time. Sorry for the delay!

 

So far, I've posted recipes for chicken, egg, shrimp, and crab curries. The recipes below can be made as traditional sides to any of these curries. I also picked these recipes because, unlike the sometimes multi-stepped curry recipes, these are easy to make.

I tend to love my curries over a bed of simple, white basmati rice. But sometimes you wanna show off a lil so the pulao recipe below will give off that ooh la la if you want an Indian spread complete with rice a bit more punctuated with color and texture.

The other three dishes are pan fried sides. I know the word fry is quite taboo, as it should be but, eat in moderation, Loves. I wanted to highlight these recipes as they are dry and so pair traditionally/beautifully with the wetness of curries. Again, its all about different textures.

So, hopefully these recipes will satiate ya need for a lil sumpthin sumpthin on the side. If not, well, that's between you, your God, your curry, your spouse or whatever.

As for me, well, the eating, drinking, and being merry continues. Keep those emails coming to recipeconsultant@gmail.com. No topics are off limit! I wanna hear how YOU'RE living the spicy life!

HAPPY MERRYNADING, LOVES!

PARIBA PULAO (Vegetable Rice)
serves 4

Ingredients

• 1 cup basmati rice
• 2 tablespoons unsalted butter
• 4 black peppercorns
• 2 bay leaves
• 2 green cardamom pods
• 2 cloves
• 2 cups tap water
• 2 tablespoons canola oil
• 1 medium onion, sliced
• 1 teaspoon whole cumin seeds
• 1/2 teaspoon ground turmeric
• 1/2 pound cauliflower, florets only
• 1 teaspoon ground coriander
• 1/2 cup peas
• 1/2 cup carrots, small cubes
• 1 teaspoon garam masala powder
• 6 to 8 mint leaves
• 1 tablespoon ghee (clarified butter)
• 1 to 2 teaspoons kosher salt

How to throw down:

1. Before cooking: Rinse the rice under cold water twice. Soak for 30 minutes in water. Drain and set aside to cook.
2. Heat butter in a heavy bottom pot over high heat. Brown butter for 1 minute.
3. In the meantime, put peppercorns, bay leaves, cardamom pods, and cloves in a mortar and pestle and crush. Add spices to skillet and sauté for 2 minutes.
4. Add rice (make sure its dry) to pot and stir-fry for 4 to 5.
5. Add 2 cups water to pot. Cover. Reduce heat to medium and simmer for 10 to 12 minutes or until the water has evaporated. Transfer to a new vessel so the rice doesn't overcook.
6. Meanwhile, heat canola oil in a separate pot over high heat.
7. Reduce heat/flame to medium. Add onions, cumin seeds, and turmeric to oil and sauté for 2 to 3 minutes.
8. Add cauliflower and ground coriander to pot and stir to combine with onion mixture for 3 minutes.
9. Add peas and carrots to cauliflower-onions and continue cooking for 2 to 3 minutes.
10. Add cooked rice to vegetable mix. Combine thoroughly.
11. Add garam masala and mint leaves to rice-vegetable mixture. Cook for 5 minutes.
12. Remove from heat. Add ghee and mix to incorporate.
13. Transfer to serving dish. Garnish with mint.

 

KODOLI BHAJA (Pan Fried Green Plantain)

serves 4

 

Ingredients

2 tablespoons canola oil

1 teaspoon whole cumin seeds

2 large green plantains, peeled, cut into semi-circles

1/2 teaspoon kosher salt

1/2 teaspoon ground turmeric

1/2 teaspoon ground roasted cumin

1/4 teaspoon chili powder

 

How to throw down:

1. Heat the oil in a skillet over high heat.
2. Add cumin seeds and plantain to skillet. Reduce heat/flame to medium and sauté for 2 minutes.
3. Add salt and turmeric to plantains, cover, and cook for an additional 4 minutes.
4. Add ground roasted cumin and chili powder to plantains and cook for 2 more minutes.
5. Remove from heat and transfer to serving dish.

 

 

BEAN BHAJA (Pan Fried Beans)
serves 4

Ingredients

• 2 tablespoons canola oil
• 1 teaspoon whole cumin seeds
• 1 small onion, sliced thin
• 1 pound green beans
• 1 teaspoon kosher salt
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon chili powder (1/8 teaspoon if you want to reduce the spiciness)
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin

How to throw down:

1. Heat oil in a skillet over high heat.
2. Add cumin seeds to skillet. Once cumin seeds sizzle, add onions and stir-fry until translucent, about 3 to 4 minutes.
3. Reduce heat/flame to medium and add green beans to skillet. Cook for 2 minutes.
4. Add salt and turmeric to beans and stir to combine, cooking for additional 2 minutes.
5. Next, add chili powder, ground coriander, and ground cumin to beans, cover, and cook for 5 minutes.
6. Remove from heat. Transfer to serving dish.

BHANDA KOBI TARKARI (Dry Cabbage Curry)
serves 4

Ingredients
3 tablespoons canola oil
1 teaspoon whole cumin seeds
2 medium red potatoes, diced
1 tablespoon grated ginger
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 pounds cabbage, sliced
1 teaspoon kosher salt
1/4 cup diced tomatoes
1 teaspoon garam masala powder

How to throw down:

1. Heat oil in a skillet over high heat. Add cumin seeds and sauté for 2 minutes or until the seeds sizzle.
2. Reduce heat/flame to medium. Add potatoes and ginger. Sauté for 3 minutes. Add turmeric and cook for an additional 2 minutes.
3. Next, add ground cumin and coriander to potatoes and cook for another 1 to 2 minutes.
4. Add cabbage and salt. Increase heat/flame back to high. Sauté cabbage for 7 minutes.
5. Add tomato and garam masala powder to cabbage. Stir, cover, and continue cooking for an additional 6 minutes.
6. Remove from heat and transfer to serving dish.