Mr WordPress on Hello world!
The plan today was to share a quick little ditty of a pasta recipe. Something I threw together for lunch this week that was super tasty. But as I sat down to type it up, it didn’t feel quite right. As much as I want to get back into regular posting mode, your support for my new book has been exceptional, and kind, and – I don’t know how else to say it – powerful. Last Tuesday, I looked incredulously at my laptop when Super Natural Every Day cracked the top #50 on Amazon. It has somehow gone on to hover around the #40 mark for the remainder of the week. Then there was the packed turnout at the book signing – to all of you who came out on a weeknight, thank you. And now #6 on the (!?!) New York Times Bestseller list.
The last week has definitely felt great, but also very “me, me, me” – So I thought it might be a great time to turn the table a bit and do a favorites list. I’ll type up the pasta for the next go-round, but in the meantime, it just feels good to be able to link back to other people, projects, and things I’m excited about. Share a little link love, you know? It has been a while. I hope you enjoy:
– For when I someday set off to India.
– For when you need a laugh. Especially the part about learning to speak European.
– Dorie’s Beggars Linguine
– Lunch lady series on Oh, Joy!
– This nail polish.
– Cute behind-the-scenes J.Crew goes to Italy video.
– This photo Wayne took of his Grandma.
– Camelias are in bloom everywhere, and I love them. I shot the lead photo up in Point Reyes last week.
– Currently, my favorite deodorant. Wild Rose. Update: my link triggered a reader email alert to this, then Weleda responded in the comments. I think at some point I’ll try to tackle a dedicated post about this topic.
Although, now I’m bummed out. One of you just pointed this out to me.
– This video shot by photojournalist Steve Gong in North Korea.
– Harvey Faircloth inspiration board.
– We cooked from Moro East and The Essential New York Times Cookbook early in the year, and now we’ve moved on to Rose Bakery – love discovering all sorts of great new recipes and flavor combinations. Next up: Nigel Slater’s Tender V.1 for May/June.
– And for those of you looking for a bit of spring recipe inspiration. Have at it.
And just a last little reminder. I’ll be doing one more SF Bay Area signing/potluck this Saturday, April 16, in Berkeley: details here.
Soak the Matki/Moth Beans over night, drain out the water, tie it in a muslin/cotton cloth and keep something heavy on it and sprinkle water now and then within 2 days you can see the sprouts this is an old method sprouting happens depending upon the legumes you use, otherwise, buy a sprouts maker (sold in India/Bangalore which I bought for 200/-, which has two tiers and you can sprout two at a time)
Coming back to the recipe :
Recipe Source : Nupur’s – One hot stove
1 Cup Matki/Moth Beans (yields about 3 to 4 cups of sprouted beans)
1 tsp Cumin seeds
1 tsp Mustard seeds
1 sprig of curry leaves
1 large onion (2 medium onions)
1/2 cup Peanuts (raw/roasted)
2 Medium potatoes
3 to 4 flakes of Tamarind
1 tbsp of Jaggery
salt to taste
This is her mom’s method of making this usal which I thought very authentic, than Nurpur’s short cut method, so as she was kind enough to post it, I was quite happy using this method.
Here it is how she makes:
2 Chopped Onions
1/2 cup fresh coconut
1 tbsp Kollapuri Masala
Heat oil in a kadai, add cumin seeds and mustard seeds once they splutter, add onions and saute them, until they change colour, then add potatoes, Sprouts and Peanuts ( I precooked them, as I did not know how well they cooked this way).
Simmer and cook all the above said Ingredients with 3 to 4 cups of water until they are well done.
soak Tamarind in 1/2 cup of water and microwave for a minute, remove it from oven and keep it aside until you are able to squeeze the juice out of it.
Meanwhile saute onions until brown and then add the fresh coconut and kollapuri masala, grind them to a smooth paste.
Add this Masala paste to the cooking gravy with Tamarind and Jaggery, Taste and adjust the seasonings to your taste, cook them until the gravy thickens and the seasonings are perfect, Garnish with Cilantro (coriander leaves) and then switch off the stove.
Ready to serve with anything you wish.
If you want to turn this into a chat, all you have to do is go to her blog :)), she will tell you what to do, I will try to post it an other time, as I did not make it as a chat but had it with my pulkas!
Maple Syrup and Oat Scones
Adapted from Breakfast Lunch, Tea: The Many Little Meals of Rose Bakery
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It’s review week at Kitchen Stewardship?sort of.
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