Tagged with cooking
StoryDosa by touch
My parents' kitchen is like a mechanic's shop for all things seed and grain. In addition to all the blending, beating and creaming we all do in our kitchen, she now grinds her own grains with a dry stone mill and as of today can make her own dosas in a wet grinder that my aunt Mona got for her. Mona, Atimbear (my uncle) and Patti are here in the states until the end of October, visiting the family.
Dosa is a southern Indian grain pancake made of mostly rice with some dal mixed in. It's fermented in the fridge in water and then ground until completely fine and swirled like a crepe on a hot griddle. And like anything fermented, it gets better with a little age. It's divine with all sorts of chutneys and fillings and things. If you've ever been to a fancy Indian restaurant you may have ... View Story »
My mom is trying to stay off dairy, red meat and chicken these days. So today we made an awesome shrimp, cod and turkey sausage stew. It was gumbo-like; all tomatoes and spice and everything good, including some chunks of okra. I'm happy to be home in this beautiful wonderland of fresh vegetables. It's my kind of gingerbread house.
We have been thoroughly enjoying cancha de maíz in Lima. It is served with various dishes like a bar snack, so of course after enjoying them in a few restaurants we decided we had to make some at home. We found the right kind of corn (maíz chullpi) en el mercado de surquillo and took some home promptly to prepare. At first, we tried dry roasting them like you would roast nuts, but this failed miserably as we didn't realize that they must be popped in the same way you would pop popcorn: in a bath of hot oil. Though the preparation is similar, maíz chullpi is a totally different type of corn. Where the traditional American popcorn kernel is a hard little pebble whose innards explode into a crisp, pillowy puff, maíz de chullpi looks like a deflated balloon - a dried corn kernel from a ... View Post »