Delicious World of Chefette Spicy

formerly Ladles and High Heels


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India Trip 2014- A Round-up of Food and Fun

Things have changed around here! WordPress has a brand new dashboard, the colors have changed and I cannot recognize one freakin’ thing. This is bad, you guys- well, bad and good actually. We got back from India a month ago and I hit the ground running the minute we reached home. First, baby A fell sick with a tummy bug. She hit poopy land (erm, sorry for the graphic details. I have to get it off my chest some how) for quite a few days. Although the doc assured us that this will pass, things hit further rock bottom when I followed suit and fell sick with a viral.

Yet another first birthday cake for Aarabhi. This one was for one of her numerous birthday parties in India. It was a chocolate mousse cake with fresh fruits. Yum!

Yet another first birthday cake for Aarabhi. This one was for one of her numerous birthday parties in India. It was a chocolate mousse cake with fresh fruits. Yum!

The hub, the father of my poopy pants daughter spent a couple of very busy days tending to us. As we recovered, my semester started and I had to look alive and start studying, an art I had conveniently forgotten over the summer. Weekends have been spent catching up with friends, promising to clean the very messy kitchen (a task I got done only today. Shudder!) and catching up on the sleep we have been steadily losing since the toddler decided to embark on her purple crying phase.

Kiran's Lunch Box: My mother-in-law is probably the champ of making quick but delicious tasting lunches. This here was for the BIL.

Kiran’s Lunch Box: My mother-in-law is probably the champ of making quick but delicious tasting lunches. This here was for the BIL.

Oh, I forgot the day care fiasco! A had happily forgotten her beloved auntie and friends from daycare and we spent a tense couple of weeks getting her reacquainted. Although we were told that she adjusted way easier than some children do, I don’t think I have the strength in me to take her away for a month again!

Yes, I cooked too. I made my Egg Korma with coconut milk for dinner and watched my mom and sister go crazy! Achievement unlocked.

Yes, I cooked too. I made my Egg Korma with coconut milk for dinner and watched my mom and sister go crazy! Achievement unlocked.

Ah, the month. It was a whirlwind romance for me with the city I love. Hot, humid, complex and cheerful Madras. So much has changed, I realized every minute of my stay there. But amidst the bustle all the new developments had brought, over the blare of the traffic honks and away from the blinking lights of the overly commercialized lifestyle that has become the new identity of my people, I recognized my old city, the one that will always be the love of my life. It was warm, it was inviting and it is a place I want to return to again and again.

One of the best things to ever happen in so long was meeting all my ladies at the same time... after five long years!

One of the best things to ever happen in so long was meeting all my ladies at the same time… after five long years!

Paneer

With my super-cool brother-in-law, drinking Paneer Soda, a local delicacy in one of the oldest cities in the world, Madurai. It happens to be the husband’s home city on his maternal side. Made with rose water, this fizzy drink is the best beverage I’ve tasted in so long!

Another awesome drink from Madurai, the Goli Soda. Perfect for a hot summer day. I don't regret the sore throat I acquired after.

Another awesome drink from Madurai, the Goli Soda. Perfect for a hot summer day. I don’t regret the sore throat I acquired after.

So with all this going on, I forgot that my blog existed. I have been cooking, I have been taking as many photos as my schedule lets me but while trying my best to keep up with Chefette Spicy, I have come to admit to myself the bitter truth- I cannot do this like I used to. This blogging thing became a full time job back when I could afford to spend time on it. But with a demanding course schedule, a baby who makes me want to spend all my free time with her- making dog and cat noises over and over again, and a non-demanding husband who deserves more attention from me than I seem to give, my blogging days might be coming to an end.

I know that I might probably be undoing years of work I put into it. I cannot say it doesn’t make my heart feel cold and lonely. But I need to set my priorities right. So I might keep the blog running but it is going to be slow and updates might become sparse. Ah well, it has been a good run.


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Cooking with plantain

vazhakkai

If you have ever been to Puerto Rico or one of those very Caribbean/tropical countries, you might have seen bunches of green fruit hanging from the banana tree. More often than not, they would turn out to be the raw version of banana. If you wait a little longer and make sure the monkeys and birds don’t bite into them, these green beauties will one day turn into luscious yellow bananas that you can’t wait to take home and bake into a banana nut bread or something as exotic.

Photo Courtesy: The Produce Guide

Photo Courtesy: The Produce Guide (this is how uncooked raw-plantains look. Beautiful, no?)

To me, and many people from the tropics would agree, the best thing about banana is its raw form (though the Mexican fried ripe  plantain is something I love to eat!). In Puerto Rico, you might have tasted two wonderful dishes called Mofongo and Trifongo, which are primarily made from pounded raw bananas with pork or bacon. The meatless Mofongo is the closest you can get to a vegetarian dish in PR so the vegetarians in our group practically lived on it for all the four days when we visited the territory this summer. We had nothing to complain about because each restaurant had its own version which came with dipping sauce with ingredients ranging from pineapples to mayonnaise.

India is no different while dealing with plantains. We love it and use it extensively, especially in states like Kerala and Tamil Nadu. In Kerala, the various versions of raw plantain is fried into chips, cooked, mashed and moulded into delicious sides. In Tamil Nadu, we make Kootu (ah, my saving grace), curry with freshly ground spices, sautes and even Sambar out of the raw banana. At home, Vazhakkai, as we call it in Tamil, is a special entity. The diabetics stay away from it due to its high sugar content. Hence, my mother would make it specially for my sister and me. Diabetes didn’t fray my dad’s passion for making chips from this beautiful vegetable. So on a few rare Sundays, we would find him frying huge batches of perfectly mandolined slices of plantain in a huge Kadai of oil that he would lovingly season with salt, cayenne pepper powder and asafoetida. Sigh…

Last night, I made the simplest of all dishes with this beautiful vegetable. The process was not very pretty so I decided to stay away from clicking pictures. The end product was this wonderful, mildly sweet, perfectly spiced, crunchy outside but soft inside dish I had planned to pair with rice but we ate without any accompaniment. Enjoy!

Vazhakkai Crunchy Curry

Ingredients:
Four medium-sized Raw plantains (You can find this in any multi-ethnic grocery store or the Indian store)

Two Tbsp gram or all-purpose flour

One Tbsp cornmeal

Half tsp cayenne pepper powder

A pinch asafoetida (optional)                              You could replace all the spices with curry powder and salt

One tsp turmeric powder

One tsp salt

Two Tbsp oil

Cumin seeds

Curry leaves (optional)

Method:
Cut the plantains in half and boil them in hot water for 11 minutes. When done and cool enough to handle, peal the skin like you would a banana and cut into thin rounds. For the marinade, mix the flour, cornmeal and the spices together with a few drops of water to make a thick, dry crumble. Add the plantain pieces to this mixture and make sure they are all well-coated.

Heat the oil in a pan, add the cumin seeds and the curry leaves. When they turn golden brown, add the marinaded plantains and any powder left in the container to the pan. Don’t saute. Turn the heat to medium and let them fry. You might be tempted to turn them just once but fight it. Turn the pieces after five minutes and you will understand why patience is a virtue. The sugar in the plantains would have caramelized and turned the curry golden. Let it go for ten minutes on the other side. Once done, the plantain pieces would have turned crisp, soft, perfectly cooked and other things I mentioned earlier. You can eat it just like that.

This can be served as a starter too. It can be grilled (only cut the plantain length-wise into thin pieces) and give it a pineapple glaze for a very tropical feel. First, you need to go find plantains to cook. Chop, chop!

vazhakkai2

 

Ps: the only banana tree I spotted in USA was in NOLA. I am sure there are many out there. I just need to keep my eyes open.