A Vegetarian Meal At Last

Finally, we cooked some vegetarian food. A simple routine Indian meal that cannot be found in any restaurant but only an Indian household. Speaking of restaurants, few staple menu items of Indian restaurants (in India and elsewhere), especially those serving north indian cuisine, are never cooked at home. For example, the naan bread. We do not think any Indian household cooks naan bread at home as part of normal cuisine. They may try making it for putting the new oven to some use but it’s never cooked at home as part of their meals.

At the same time, the food cooked in Indian kitchens as part of routine meals is seldom found in restaurants. The meal we are featuring here is one such meal that cannot be found in restaurants. Its one of those food that a person looks forward to eat upon reaching home after work.

Since we said “meal”, it’s not one recipe we are featuring but two. The first is the “Stir Fried Cabbage” that is cooked in a fusion style of northern and eastern regions of India. From the state of Bengal in east, we used the panch phoron spice mix (Wikipedia has a nice page on it) in the cabbage stir fry. You can also add green peas and diced potatoes in the cabbage stir fry. The peas bring a nice sweetness to the recipe. We though did not add any peas or potatoes in our recipe.

Daal or Lentil is an integral part of Indian meal. So the next feature in our meal is the Mung Dal (yes, the same Mung Daal from Chowder). Mung Daal can be cooked in many ways and we are going to cook them with spinach to get in the added nutrients of a green vegetable.

In both the recipes a little butter or ghee, though optional, can be added in the end to enhance the taste and flavor.

Check out our video for the recipe and to watch us cook them. We are not doing a bad job at all of shooting the videos with a phone camera. Just need a tripod, we guess. 

Both the cabbage and mung daal can be served with rotis, parathas or with rice. Side some cucumber and onion salad along with raita (yogurt sauce with a blend of spices) and no restaurant can beat the satisfaction we get after having such a meal.

(In one of our earlier posts we said vegetarian food sucks. It still does but then eating meat everyday also sucks.)

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Monday night dinner – Salmon goes desi

It was a great Monday. I was able to leave work precisely at 6.00 PM. Hope the luck continues for rest of the week. As I stepped in the elevator, called my wife to discuss the dinner. By the time the elevator completed its downward journey of twenty-nine floors, the entire plan was ready. We are going to cook “Salmon” in a very authentic mustard and poppy gravy popular in the state of West Bengal and the neighbouring country of Bangladesh. It was decided that I will buy the salmon on my way home from the neighbourhood grocery store. While buying the fish, I took the opportunity to take a picture of the fish galore in front of me.
Salmon is mostly found in pacific ocean, atlantic ocean and the great lakes of America and Canada. So this is kind of fusion recipe of cooking American fish with Indian spices and sauces. Originally, this delicacy is made with HILSA fish found in eastern region of India and Bangladesh. HILSA has a distinct flavor and aroma just like Salmon and is also popular as “King of fishes” in the region. 

 Due to use of both mustard seeds and mustard oil, this delicacy has a distinctive pungency in taste similar to that of wasabi. 

And finally, I am posting this after having dinner. Had dinner while the video was uploading on YouTube. Missed friends and family while eating this delightful delicacy. 

 

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Published in: on April 20, 2010 at 2:50 am  Comments (3)  
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