Sri Lankan Mango Almond Curry

A few months ago on a date in Santa Cruz the Robber and I just about died and went to heaven eating mango almond curry at this Sri Lankan place. In fact, if you google "mango almond curry" it will link you there because it is so good. I resolved that, if at all possible, the Robber and I would make it for ourselves. At home.

But alas, finding a recipe, so hard. I finally came across this one for mango curry, without the plaintain or almonds that the restaurant used, and adapted it trying to make what we had at Malabar. We made it last night and had it over coconut rice. It was close... but not quite there. Maybe not having the curry leaves or the pandan leaf made a big difference? Even without these more exotic spices, however, the dish was delicious and we will definitely be making it again.

Adapted from: http://www.cookingandme.com/2009/05/sri-lankan-mango-curry-recipe.html

Ingredients:

1 raw mango

1 plantain

1 C. blanched whole almonds

1/2 onion, chopped fine

2 tsp. crushed garlic

1 tsp. crushed ginger

(or use 2 tsp ginger garlic paste)

1 tsp. mustard seeds

2 T. vinegar

4-5 curry leaves

1 pandan leaf cut/torn into bits

a 1" cinnamon stick

1 15 oz. can thick coconut milk

1 15 oz. can light coconut milk

1 T. oil

Directions:

1. Peel mango and cut into long, thin pieces. Do likewise to the plantain.

2. Grind mustard seeds and vinegar together to form a paste.

3. Heat oil in a pan and add the onion, ginger, garlic, curry leaves and cinnamon. Saute until onion turns golden - about 5-7 mins.

4. Add the mango, plantain, almonds light coconut milk, pandan leaf bits and the mustard seed mixture and bring to a boil.

5. Reduce heat and simmer until mango and plantain is cooked and tender. Add the thick coconut milk and simmer for another 10 mins. Add salt. Serve over rice.

Green Beans With Corn

After a long hiatus, I dipped back into my Indian cookbook by Balkejar et al. to create a dish for a family medicine potluck. I wanted to make something that wasn't carbohydrate-full, like most of the fare for potlucks. This dish, while having its problems, certainly fit well into the rest of the foods presented and got eaten entirely, although no one commented on it to me. Overall I found it rather too strong and wished that the flavors of the ginger and the garlic were less overpowering, although admittedly the combination was rather interesting. In the future I might half the amount of the spices (as well as the salt-- too much), or substitute a smaller amount of powdered ginger and garlic salt for the actual ginger and garlic. I used fresh green beans, which are my current favorite fresh vegetable, and cooked for the same amount of time with nice effect. The green beans were cooked but still a bit crunchy at the end, just how the Robber would like them. I also omitted the red chile, and seeing as how it was spicy enough without it, didn't feel the loss. Furthermore, I found the kidney beans somewhat superfluous. Like all recipes like these, the proportions are probably best played with to find something most satisfactory to you, but following the original recipe will yield a tasty-- if strong--vegetable product.

Ingredients:

1 tsp. oil
1/4 teaspoon mustard seeds
1 medium red onion, diced
1/3 cup frozen corn kernels
1/4 cup canned red kidney beans, drained
6 oz. frozen green beans
1 fresh red chile, seeded and diced
1 garlic clove, chopped
1-inch piece fresh ginger root, finely chopped
1 T. chopped fresh cilantro
1 tsp. salt
1 medium tomato, seeded and diced, to garnish

Directions:

1) Heat the oil in a karahi, wok, or heavy pan for about 30 seconds, then add the mustard seeds and onion. Stir-fry for 2-3 minutes.

2) Add the corn, red kidney beans, and green beans. Stir-fry for 3-5 minutes.

3) Add the red chile, chopped garlic and ginger, cilantro, and salt and stir-fry for 2-3 minutes.

4) Remove the pan from the heat. Transfer the vegetables to a serving dish and garnish with the diced tomato.

Nutritional Notes

Serves 4-- per serving:
84 cal energy
3.44 g fat
0.50 g saturated fat
11.13 g carbohydrate
2.70 g fiber

Moosewood Samosas

Mollie says of these: "Samosas are flaky pastries filled with spicy potatoes and peas. In traditional Indian cuisine, they are deep-fried (and that is still an option.) But baking them works very well, and is easier and more healthful. All components can be made well ahead of time. Finished samosas can be stored for days in the refrigerator or freeze. Make the Dipping Sauce while the samosas bake. Serve samosas with any curry, or as a simple supper with Ginger Carrot Soup and Raita."

I served these with the Cauliflower curry and some asparagus. These definitely would have benefited from me having more experience, patience, and time. As it was, I was rushing to get them in the oven and onto the table. But they were well received and most everyone had a second samosa, despite their less than perfect appearance.

THE DOUGH:

2 1/2 cups flour
1/2 tsp. salt
1 cup buttermilk or yogurt
extra flour, as needed

1) Place the flour in a medium-sized bowl. Mix in the salt.

2) Make a well in the center, then add the buttermilk or yogurt. Mix first with a spoon and then with your hands, to make a smooth dough.

3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastry.

THE FILLING:

2 large potatoes (the size of a large person's fist)
1 Tbs. butter
1 C. finely minced onion
2 medium cloves garlic, minced
1 Tbs. freshly grated ginger
1 tsp. mustard seeds
1 tsp. dried coriander (if available)
3/4 tsp. salt
1 1/2 C. uncooked green peas (frozen, thawed is also fine, I used the pea & pearl onion mix, my personal favorite for anything requiring peas)
2 Tbs. lemon juice
cayenne, to taste

1) Peel the potatoes and chop them into 1-inch pieces. Place in a saute pan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.

2) Melt the butter in a heavy skillet. Add onion. garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for a least 15 minutes before filling the pastries.

THE DIPPING SAUCE:

1/2 cup cider vinegar
1/2 cup water
3 Tbs. brown sugar
1 small clove garlic, minced
1 tsp. salt

1) Place all ingredients in a small saucepan. Stir until the sugar dissolves.

2) Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly.

3) Serve warm or at room temperature with hot samosas.

TO ASSEMBLE AND BAKE:

1) Preheat the oven to 425F. Generously oil a baking sheet.

2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.

3) Place approximately 1 1/2 Tbs. filling the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges to make a small hem. Crimp the edges with the fork.

Note: If you are storing the samosas to bake later on, place them in a heavily floured plate or tray, dust the tops with more flour, and cover lightly. Store in the refrigerator or freezer until baking time.

4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425F, then reduce the heat to 375F and bake for 10 minutes more. For maximum crispiness, turn the samosas over when you turn the oven down.

5) Serve within 15 minutes of baking, with dipping sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both samosa and sauce directly under his or her face while eating, and let the sauce bowl catch the drips. (It does drip, but that's one of the charms of the ritual.)

Time: 1 1/2 hours to prepare; 25 minutes to bake

Yield: 16 medium-sized satisfying pastries (enough to feed 6 to 8 people, at least). I fed eight people with this recipe.


I was rushed for time, so I didn't make these neatly or brush the tops with oil. Also, I forgot to add cayenne pepper to the filling, so it was milder than it might have been (perhaps a blessing in this overly spicy meal.) I also didn't have time to make the Dipping Sauce, although I feel I will try it in the future. These would be wonderful again-- much like the earlier pirozkhi-- if only they were speedier to make and slightly less complicated. I guess I could see myself making these in advance for a nicer meal and freezing them if I had the time, but they just aren't practical for an every day sort of a meal. It's a shame because they are warm and soft and filling, the buttermilk in the batter lends an edge to the softness of the potatoes and peas.

Satyamma's Famous Cauliflower Curry

This recipe comes from The New Moosewood by Mollie Katzen and was easily one of the more satisfying moments of my night-- although I think the samosas could have been just as satisfying with a little more time and skill. I would serve this again, even though it requires a lot of ingredients and chopping. We ate it without rice, but I think like all curries it would be better over some rice or noodles.

On The Side:

Begin cooking some rice at around the same time you start preparing the curry. 2 cups brown rice in 3 cups water will be the right amount.

Ingredients:

2 medium-small (3-inch diameter) potatoes, cut into small chunks
[1/2 cup shredded unsweetened coconut
1 Tbs. mustard seeds
3 medium cloves garlic, peeled
1 1/2 Tbs. minced fresh ginger
1/2 C. lightly toasted peanuts
1 tsp. turmeric
1/2 tsp. ground cloves or allspice
2 Tbs. toasted cumin seeds
1 to 2 Tbs. toasted sesame seeds
1/4 tsp. cayenne
1/2 C. water (more, as needed)]
1 to 2 Tbs. peanut oil
1 1/2 C. chopped onion
1 tsp. salt
1 large cauliflower, cut in 1-inch pieces
1 medium carrot, thinly sliced
optional: 1 cup cooked chick peas
3 to 4 Tbs. lemon juice

Directions:

1) Boil the potatoes until just tender. Drain and set aside.

2) Place the next 11 ingredients in a blender and puree until fairly homogeneous. Add extra water, as needed, to form a soft, workable paste.

3) Heat the oil in a large, deep skillet or Dutch oven, and add onion and salt. Saute for 5 minutes over medium heat, then add cauliflower and carrot and mix well. Cover and cook about 10 minutes, then add the paste. Mix well. Cook, covered, over low heat until the cauliflower is tender, stirring every few minutes. Add more water, if necessary, to prevent sticking.

4) Add the cooked potatoes, chick peas, and lemon juice, and cook a few more minutes. Taste to adjust salt, and serve hot, with rice and condiments.

ON THE SIDE:

Your choice of condiments:

Raita
Lemon slices
Orange slices
Toasted nuts
Toasted coconut
Raisins
Sliced cucumbers
Sliced tomatoes
Thin strips of bell pepper

Time: 30 to 40 minutes to prepare.

Yield: about 6 servings. (This served eight easily. I think it could do ten if needed.)


I omitted the cumin seeds and substituted 2 Tbs. cumin powder, omitted the sesame seeds, and omitted the carrot. I did use one can of cooked chick peas and some sweetened coconut, but I don't think it harmed anything. This made a massive amount of delicious curry. With all the potential flavors in it, however, I found it too bland for my liking and added a significant amount of salt and pepper at the end. I would keep the chick peas, cut down on the lemon juice and add in some non-blended toasted peanuts to the final dish and serve it over the brown rice, instead of as a free standing entree.