Delicious World of Chefette Spicy

formerly Ladles and High Heels


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Appa’s Sweet Potato Chips

One of the things I miss the most about Appa is his crispy, salty-sweet sweet potato chips. Amongst other things, of course. There have been countless Sundays (his only off day) we used to find him standing over a pot of hot oil and wielding a mandoline in one hand and a chunk of sweet potato, also called VaLLikizhangu in Tamiil, in the process of making the crispiest chips in the world! It used to be raw plantain sometimes but no matter which vegetable, his chips had a huge fan following at home and outside, for I remember fighting over a bag of these yummies with my friends at college once.
sweet potato chipsBut then, I never bothered asking him how he managed to it so delicious, so perfect every time. Or I probably knew the reason already- culinary trance. Although I some how feel he would have disown that term with horror if I had mentioned it to him, I kinda get the feeling that it was exactly that. So when I wanted to make it at home three years ago, I asked my mother for the recipe and she thought I had gone crazy. It was the easiest thing to make: grate the sweet potatoes, heat the oil, fry them and add salt to the container you put the chips it, close the lid and shake the box until dizzy.

I followed the recipe. And I failed. I also had to give up making it because back then, we used to live in a super-tiny apartment and the fire alarm there could weirdly sense when I was about to fry. I swear it would go off the minute I start heating up the pot of oil. But things have changed since then. I have a better command over the kitchen now, have since disowned my grater and finally and most importantly, we live in a better apartment with tall ceilings and better ventilation now. So a week ago, I decided that it was time to put Appa’s recipe to test again.

I was not disappointed this time! I ended up with the crispiest bowl of perfectly browned chips. How did I do it? I ditched the mandoline and “hand-crafted” my chips. Yes, I used a knife (and felt secretly pleased at my gradually acquired knife skills). Moreover, I practiced the art of keeping my hands to myself and resisted adjusting the temperature every time I felt like it. It was at the medium mark all through (after heating it up at high, of course!). And finally, at the fear of breaking my precious chips while mixing in the salt, I sprinkled some as soon as they got out of the oil pot. I have seen people doing this on television. It was bound to be a sensible thing to do, and it was.

I ended up missing Appa extra lot, of course. But I wagged a chip up at heaven as we sat eating our lunch. I am sure he was pretty proud of the chip maker in me!

 

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Everyday Dal

I think it is the¬†quintessential South Indian dad thing: going to a “multi-cuisine” Indian restaurant with the family (whilst cribbing about the overwhelming flavor of Masala in every dish that rolls out of the kitchen). And raining on the parade by ordering a drab ‘ol Dal with his Phulka while the rest of us act specifically embarrassing, like kids in a candy shop, and drool all over the lengthy menu while trying to decide what to order. Oh, it gets worse. We would all ultimately end up over-ordering, thanks to all the excitement over the non-home cooked meal and would look towards Appa, asking him politely if he wanted some, subtly screaming for help with finishing off the meal. He would grimly shake his head and go on with demolishing his Dal, saving the proper dressing-down about wasting food (the take away box would never hold him back, no sir!) for later.

dal tadka3We’ve never been adventurous foodies at home, hence, we had a hand-full of restaurants that we would always frequent: Sree Ram Bhavan, Dhabba Express and later, Madras Race Club (where we set up camp and refused to go anywhere else since the late 90’s). Although the similarities between every restaurant we’ve visited were never stark, the plain Dal, I’ve noticed, were actual doppelgangers: it would always be Dal Tadka… which, as I grow older I find, is not as boring as I always thought it was. Tadka, in Hindi, simply means tempering. So Dal Tadka roughly means Tempered Dal.

It is my go-to Dal these days and we love it with Rotis, Phulkas (so that my dad’s spirit is happy) and Jeera rice. Today, I decided not to be lazy and went in search of a nice homestyle Pulao for the Dal. And as she has been for months now, Nags at Edible Garden¬†came to my rescue. Her simple¬†veggie Pulao, I discovered today, was the perfect compliment to my Dal Tadka. The only small substitution I made was using brown rice instead of white and my trusty slow/rice cooker came to my aid by cooking the best Pulao-worthy plain rice. So if you need the recipe for the awesome Pulao, you could follow the link to her blog and recipe on this post. As for the Dal Tadka, here is the recipe-

Dal Tadka

Ingredients:
3/4 cup red gram Dal (Toor)

3/4 cup Mung Dal

Six pods of garlic and a small piece of ginger, chopped

Four Thai chili peppers, washed and stalks removed

One huge head of onion and two Roma tomatoes, finely chopped (separately)

Two dried red chilis, broken into halves

Two tsps salt

A pinch turmeric powder

One tsp each Jeera, Mustard seeds and Nigella seeds (optional but recommended)

A pinch of Asafoetida powder

A tsp Am-Choor (dried mango powder) which you can substitute with fresh lime juice

Lots of fresh cilantro leaves

Method:
Wash the Dals together and soak them in warm water for half hour. Pressure cook/cook in your rice cooker or a saucepan with the Thai chilis, chopped ginger-garlic, turmeric powder, little salt until well-cooked. Fish out the chilis and whisk the cooked Dal. Heat oil in a pan and add the “Tadka” ingredients: Jeera, mustard, Nigella seeds and asafoetida. When it starts popping, add the onion and saute till translucent on med-low flame. Add the tomato now and cook until slightly mushy. Mix in the Dal with the Masala. When it starts boiling, switch off the heat. Stir in the Am-Choor/lime juice and garnish with cilantro leaves.

dal tadka