What do Lambda Award winners cook?
Jun. 5th, 2015 03:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceThanks to Jeannie (thanks, Jeannie!), we had lamb (duh!)* for non-yogic dinner last night. Slow-baked with Indian spices, because hullo, mere awards aren't going to shift my palate westward.
But actually my favourite bit was the mere cabbage. We have fabulous good organic savoy cabbages in the farmers' market this time of year, and I love this particular way of cooking them. It is my go-to, curry-wise. Based on a recipe from Monisha Bharadwaj but adapted to my own convenience, I give you Cabbage Chorchori:
Heat mustard oil in a wide pan, and add a teaspoonful of black mustard seeds; clap a lid on when they start to pop.
When they've stopped popping, add a finely sliced onion and sizzle until softened and translucent but not coloured. Then add a finely shredded cabbage (preferably savoy), an inch of finely chopped fresh ginger, a few whole fresh bird's-eye chillies (if liked: I used red ones, figuring people would spot them and not eat them if not liked, but alas, m'wife took one for a carrot...), a teaspoonful of chilli powder, a teaspoon of turmeric, salt to taste and a generous splash of water.
Mix it all up, clap the lid back on and cook until the cabbage is tender-crisp.
Heat a splash more oil in a small pan and add a couple of teaspoonsful of panch phoran (a mix of whole seeds, generally equal parts nigella, black mustard, fenugreek, fennel and cumin; you can buy the mixture at Indian stores, but it's just as easy to mix 'em yourself).
When the seeds crackle, dump the whole contents onto the cabbage and stir it in and serve it forth.
*Okay, did anyone see what I did there? Anyone? Bueller? Anyone?
But actually my favourite bit was the mere cabbage. We have fabulous good organic savoy cabbages in the farmers' market this time of year, and I love this particular way of cooking them. It is my go-to, curry-wise. Based on a recipe from Monisha Bharadwaj but adapted to my own convenience, I give you Cabbage Chorchori:
Heat mustard oil in a wide pan, and add a teaspoonful of black mustard seeds; clap a lid on when they start to pop.
When they've stopped popping, add a finely sliced onion and sizzle until softened and translucent but not coloured. Then add a finely shredded cabbage (preferably savoy), an inch of finely chopped fresh ginger, a few whole fresh bird's-eye chillies (if liked: I used red ones, figuring people would spot them and not eat them if not liked, but alas, m'wife took one for a carrot...), a teaspoonful of chilli powder, a teaspoon of turmeric, salt to taste and a generous splash of water.
Mix it all up, clap the lid back on and cook until the cabbage is tender-crisp.
Heat a splash more oil in a small pan and add a couple of teaspoonsful of panch phoran (a mix of whole seeds, generally equal parts nigella, black mustard, fenugreek, fennel and cumin; you can buy the mixture at Indian stores, but it's just as easy to mix 'em yourself).
When the seeds crackle, dump the whole contents onto the cabbage and stir it in and serve it forth.
*Okay, did anyone see what I did there? Anyone? Bueller? Anyone?