restjes, deel 3982.

This turned out way better than expected, light and with an almost eggy texture, so before I forget.


what to do with leftover rice.
2 cups leftover cooked rice
4 tbsp leftover plain yogurt or homemade tzatziki
3 tbsp chickpea flour
pinch ground coriander
pinch ground ginger
pinch ground turmeric
pinch cumin seeds
possibly 1 or 2 tbsp water, probably depends on your rice
a good bit of salt
coconut oil for frying
pinch nigella seeds and/or black sesame seeds

So, I just put the rice in the food processor and zhoomed it up, possibly having first added the tzatziki to make it easier to process. Then added everything but the black sesame seeds and processed it for 30 seconds or so. Then decided it needed some water but not too much, you're going for a pancake batter that will spread out a little when it hits a hot pan but will also flip without falling apart.  After you throw some batter in the pan, throw a pinch of black sesame seeds on the side facing up. When the little air bubble holes appear after 2 or 3 minutes, flip and hope for the best.




So the other night My First Internet Friend went for a 23km hike through the frozen tundra, a hike whose endpoint was literally right around the corner from here, and so I made a kind of stupidly complicated appetizer with which to welcome her to this fair city.

This is a chickpea flour pancake with tamarind syrup (loosely based on this) topped with a dry potato curry (closely based on this), mint pea mash (not visible in photo), pudina pachadi or "green chutney" (here), Anna Jones' roasted maple-lime coconut, and some little pink cubes of Turkish pickled turnip.

I was trying to make something that tasted like bhel puri but wasn't cold, and yes, this did that. Sure would be nice if there was a slightly easier way to get that feeling though, maybe it would be as simple as skipping the potatoes and peas, just making the pancakes, two chutneys, toasted coconut and some store-bought Rice Krispies.


new curry 2.

Yeah, no posts, I know. What can I make. I imagine there'll be a Winter Photo Roundup Jamboree at some point, but for now what-a we have-a to offer is some continuing documentation of Papyrus Problems 'round the globe.

And.......segue........also some continuing terse documentation of recent Indian food successes. I thought that the Anna Jones curry from last month was pretty special, and while I'm pretty sure it still is, this kind of even simpler and rounder version from Kristy Turner's vegan cookbook that I can't even type the name of because it offends my tender sensibilities was really almost every bit as good. I could imagine making both of them for a dinner party kind of thing if you could decide which one would more resiliently handle swapping out the main ingredient since they're both sweet potato curries. I kind of think this one would be good no matter what the main ingredient was.


sweet potato and red lentil curry with green peas and spinach.

1 medium or large red onion, chopped
1 tbsp coconut oil

4 garlic cloves
one 1-inch piece fresh ginger, peeled
one 2-inch piece fresh turmeric, peeled

1 tbsp sambal
1 tbsp curry powder, I used Chan's Surinamese masala
1½ tsp garam masala
½ teaspoon ground turmeric
1/2 tsp freshly ground black pepper
good pinch smoked salt
2 or 3 cups low-sodium vegetable broth
3 cups peeled and chopped sweet potatoes (about 2 medium)
1 cup red lentils
1 cup coconut milk
1 tsp to 1 tbsp Dutch appelstroop (mm, kind of like molasses or treacle, start with 1 tsp)

1½ cups frozen green peas
2 handfuls fresh spinach, leaves roughly chopped

1 teaspoon black salt (kala namak) or sea salt (didn't have this)

Melt the coconut oil in a pretty big pot and throw the onion in. "Meanwhile", process the garlic, ginger, and turmeric and after the onion has browned a bit throw this stuff in too. Don't burn it, if you start to run out of liquid/oil you can either add more coconut oil, or toss some coconut milk in, or some of the broth you'll be using in a minute.

After say 5 minutes of cooking the onion/paste mixture, throw in the sambal, curry powder, garam masala, turmeric, black pepper and smoked salt, cook for maybe 3 minutes. Then add the broth, sweet potatoes, and lentils. Cook for maybe 20-25 minutes, until your potatoes are almost done. Throw in the coconut milk and appelstroop, cook for 5 minutes. Taste for seasoning. Add the peas, cook for 5 minutes, make sure everything's still hot and the frozen peas have become unfrozen, then throw in the spinach and serve over the starch of your choice. Serves, mwahhh 4 at the most.