This recipe is not Indian, but it’s one that I like to make from time to time. My friend Busayo introduced me to a new grain called kamut, which is really nutty, earthy and super high in protein. It’s also known to be an easier grain to digest for those that have wheat allergies. It has almost a sweet kind of flavoring, really nice texture to it and is really filling. I highly recommend it!
Vangi baath is a South Indian rice dish that’s made with eggplant and a really fragrant spice mixture made from urad dal, chana dal, coriander seeds, fenugreek seeds, cinnamon, cloves, black pepper, dried coconut, dried red chili and curry leaves. I’ve written the recipe down that my mother had from her Aunt below, but if you don’t have these ingredients, you can buy the spice mixture at the Indian store. MTR brand makes a good one. I had these little eggplants from my farm share, but you can use the regular Italian or Chinese eggplants for this dish too.
I was recently asked if I’d like to donate a cooking class to the Nature Conservancy Auction, and since I love the organization and it’s mission, I jumped at the chance.
Last Sunday, my cousin, Sumanth and I decided that we’d like to make a contribution to the protesters at Occupy Wall Street so I made a vat of yellow peanut rice
A couple weeks ago me and my friend Ben made a pumpkin sambar to serve at a film screening event called Moviehouse at 3rd Ward. Usually sambar is made with lentils, but since I saw all of these really awesome Japanese pumpkins at the farmer’s market, I thought they would make a really good base in place of lentils. The green pumpkins are called kabocha and they look like this and have a really nice creamy inside. Roksa I also had some butternut squash so threw that in too.
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