Toasting urad dal (black lentils), black mustard seed, fennel seed, dried red chilies, and curry leaves. 25 seconds. (Apologies that the videos are pretty shaky tonight — this was such a quick recipe (5 minutes or so), I didn’t want to drag one of my family members down to take video for me, but I […]
Do you have boring old leftover rice? Are you in the mood for a spicy, tangy, flavor EXPLOSION??? This is the recipe for you. (You can skip or reduce the cayenne and dried red chilies if spicy is not your favorite thing.) *** Tamarind Rice with Black Lentils (10 minutes, serves 4) Ever since I
Tamarind Rice with Black Lentils With Leftover Rice Read More »
— you COULD do it with a fork, of course, or a spatula. But it is easier and more fun to do it with your clean hand, and you can blend it together better too. Recommended! (For this last video, I took over the mixing from Kevin, and let him just record…) 1 min, 21
Mixing Up the Kale Sambol Read More »
(20 minutes, serves 8.) I had never been a big kale fan, but my friend, Roshani, completely converted me with her Aunty Indranee’s use of kale in this traditional sambol. In Sri Lanka, this would have been made with a native green, gotu kola, but kale is an excellent substitute (you can also try any
That sounds like it should be something — the name of a dance move, maybe? Maybe not. I think I ended up doing 2 more pulses after this video stopped to get it to the right consistency; I aim for something like the parsley in tabbouleh. 11 seconds. (A little loud!)
For kale sambol, my recipe says to use a food processor, but you can, of course, chop it by hand. I do sometimes, when I’m not in a mood to haul out the food processor, though I rarely chop it as finely as the machine does. You do need to pulse it in a couple
Kale for Kale Sambol Read More »
I was v. tired from not sleeping last night, so even though tonight’s recipe was very simple, I drafted Kevin into making it for me, and limited myself to just taking a little video and some photos. Here Kev’s reconstituting the desiccated coconut in a little hot milk. 38 seconds.
Reconstituting the Desiccated Read More »
Ideally, you’d have coconuts right outside, and you could just crack them in half and grate yourself some fresh coconut. But for those of us whose climate doesn’t permit such a thing, and who have run out of the frozen coconut that our grocery stores now finally carry, at least we have the option of
An Acceptable Substitute Read More »
I felt like a relatively light dinner tonight, and a simple vegan meal of coconut milk rice, cauliflower poriyal, and pol (coconut) sambol hit the spot! (Coconut two ways…) I give you lots of photos of pol sambol, because I make it ALL THE TIME, and so I HAVE lots of photos of it. *****
Coconut Sambol / Thengai-Poo or Pol Sambol Read More »
Dessert tonight — milk rice with bananas, strawberries, mango, and palm jaggery. I was feeling a little fruity.
Feeling a Little Fruity Read More »
