Tuesday, August 16, 2011

Daring Cooks August 2011 - Apam's and Curry!




Oh my goodness, I'm late! Posting, that is. And, very embarrassed about it! Anyone that knows me at all knows how much I HATE to be late - for anything, and here I am, posting late. BUT, I did finish this dish on time...I promise!

I don't know what it is with me and blogging. Lately, it's been something that I've enjoyed, well, avoiding. I love to cook, I love food, I love to share that food. However, I don't like much sharing myself - maybe that's the thing I need to work on!

Mary, who writes the delicious blog, Mary Mary Culinary was our August Daring Cooks’ host. Mary chose to show us how delicious South Indian cuisine is! She challenged us to make Appam and another South Indian/Sri Lankan dish to go with the warm flat bread.

Well, I sort of cheated with this challenge. I made the bread - but in 2 bite sized, not big ones, and it is really good! Now, for the "cheat" part - I didn't make a traditional South Indian dish to go with it. We were in the midst of a "heat wave" here - and by that, I mean it hadn't rained for 3 whole days in a row - so I didn't feel like making a cooked dish. So, I made curried carrot salad - and I really liked that!

The appams were something I had never had before, and they have a very distinct flavor. I can see where they would go great with curry. I just wasn't in the mood for curry. I know its basically hotter than a thousand suns in Southern India most of the year, but I think of curry as a cold weather dish - one that warms you up!

Anyway, back to the appams. They were good. Like a little sourdough pancake - but not. I could definitely taste the fermented portion, and you know me, I love anything with coconut milk in it. I liked them. I would make them a bit thinner next time I make them, and I had a blast making these!


The carrot salad - well, it was so easy, I'm almost ashamed to post a recipe. But, I will anyway. I did want to talk a little about curry. yes, I know that curry powder is NOT the same as curry leaves, but I have a curry powder (well, two) that I really like, so I use that. It's from Penzey's, and no, they don't pay me as a sponsor...but if they really wanted to, I can send them my address, because their spices are really good. I like their Sweet Curry Powder, but I mix it with just a bit of ginger, since I'm a ginger fiend. I like their Maharaja curry powder as well, but that's about 10x the price of the sweet curry powder, so I don't buy that as often.

If you want to make these dishes, head on over to the daring kitchen and get the recipe for appams - they were great!

And, for the embarrassing carrot salad...Oh wait, a tip...I used coconut cream for this, but if you can't find that, it's easy to get from a can of coconut milk. Just refrigerate the coconut milk, and it separates. The stuff that's thicker is the cream! And, yes, I still do use the thinner stuff if I separate this.

Quick and Easy Carrot Curry Salad

1/4 c. coconut cream
2 cups shredded carrots
1/4 t. salt
1 - 1 1/2 t. curry powder
1/4 t. ginger powder
2/3 c. walnuts, toasted and cooled

Mix everything together but the walnuts, and taste for seasoning. Add more to suit your taste and serve with walnuts on top.

1 comment:

  1. I love the idea of making small bite size ones! Great job.

    ReplyDelete