Rajma

My husband is from South India. Tamil Nadu to be exact, and of late I've been trying my hand at South Indian cuisine. My mother-in-law has been encouraging- well, technically forcing- me to do so. I have no problem with it, and in fact I find it exhilarating to try new foods. Especially since it's also like exploring my heritage, as I'm of Indian descent.

Often when I speak to Ammi on the phone, she tells me of a new dish that she wants me to learn, and tells me how to cook it. She never gives me any measurements, but so far everything I've tried has come out well. The only exception is what she calls Anda ki curry, which is one of the many egg curries. The sauce for the version she wants me to learn is rather complex; consisting of tamarind, tomato, and yogurt. Getting those flavors to meld well has been quite a challenge for me. But, it's still a lot fun exploring new flavors.

Although it is a bit annoying when she constantly calls on the phone and asks me if I've cooked certain dishes that she's told me about. Usually, it's not a big deal, but sometimes it's a bit awkward. Particularly in the case of a dish called Khatta Salan. I'm not too eager to try it, and she's been really persistent about it. She has asked me several times if I've cooked it, and the last time she asked it went like this:

Ammi: 'Did you cook the Khatta Salan yet?'

Me: 'No, not yet Ammi ('mommy' in Urdu)'

Awkward silence.

Ammi: 'Why not?'

Me: 'We haven't bought mutton lately...'

Ammi: 'No, no, Beta ('my child' in Urdu), you can make the Khatta Salan with eggs or chicken also'.

Awkward Silence.

Ammi: So make the Khatta Salan theek hai ('okay' in Urdu) Beta?'

Me: 'Theek hai, Ammi.'

Today I cooked Rajma; which tastes similar to Chili, but a lot better and without the meat. I used canned kidney beans, but you can use fresh if you like- just soak them in water first.

1 tbsp oil

1 tsp cumin, whole

1 tbsp ginger-garlic paste

2 medium tomatoes, chopped

1 large onion, chopped

2 tbsp coriander, ground

1 tsp turmeric, ground

1 tbsp chilli powder

1/4 tsp black pepper, ground

2 cups kidney beans, pre-soaked

3 cups water

1 tsp salt

• In a large pan, heat oil to medium-high.
• Add cumin seeds, and allow to fry until some of them darken; about 20-30 seconds.
• Add garlic-ginger paste and stir-fry until golden brown.
• Add onion and stir-fry until golden brown.
• Add tomatoes, black pepper, chilli powder, turmeric, and coriander.
• Stir-fry until a sauce is formed; about five minutes, adding a little water when the pot gets a bit dry.
• Add kidney beans and stir slowly for two minutes.
• Add water and salt and bring to a boil.
• Allow to boil for ten minutes, then reduce temperature to medium and simmer for fifteen minutes, or until sauce is thickened.

Serve with rice.

© NomadicGourmet.com

Spiced Date Struesel Cake

After moving to Saudi Arabia, certain foods that I love, especially baked goods, have become mere memories. Bear claws, cheesecake, donuts, bagels, pies- I have yet to see any of these delectables in shops here. But recently it dawned on me- just because I can't buy them, doesn't mean I can't still enjoy them. I don't have an oven in my kitchen for nothing...

I just recently bought a nice new set of cake pans. I left my old pans at my parents' house. Upon bringing them home I couldn't stop pondering the possibilities. Spice cake, marble cake, carrot cake...so many cakes, so little time! It took me about 3 days to finally decide what to bake first. As silly as it sounds; I was overwhelmed with possibilities and my insatiable appetite for sweets. I decided to make a struesel cake with some kind of fruit. After much deliberation I chose to go with dates; the most easily available fruit in this country. I also used spices, as I do in all my desserts. This cake blends some of my favorite ingredients; spices, fruit, and my new found love- rose water. I only tasted rose water about 6 weeks ago, and already I'm hooked. I use it in place of essence and I assume it can also be used in place of rum in desserts. In the Caribbean, we have too many desserts that include rum as an ingredient; bread pudding, a variety of cakes- especially black cake, and let's not forget the ever popular rum and raisin ice cream!

I was a bit afraid that this cake would come out miserably. Dates are already so sweet. How will I know how much sugar to put into the cake? Also, will struesel taste good with dates and spices? But, surprisingly enough, the cake came out wonderfully. Very moist, and the taste is great. I'm glad I gave it a try. My only regret is the amount of struesel I used. I think next time I'll use 2-3 times more struesel. Don't get me wrong- the amount I used was sufficient for most people- but what can I say? I'm a struesel girl.

Makes one 8-inch round cake

Batter

1 1/2 cup chopped dates

1 1/2 cup water

2 1/2 cup flour

1 tbsp baking powder

1 tsp black pepper, ground

1 tsp cinnamon

1/2 tsp nutmeg

1 cup sugar

3/4 cup butter

2 eggs

1 tbsp rose water

Struesel

1/4 cup sugar

1/3 cup flour

1/4 cup butter

1 tsp cinnamon

• In a pot on medium heat setting, combine dates and water. Allow to cook until mixture resembles a thick puree. When done, remove from heat and allow to cool.
• In a large bowl, combine flour, baking powder, salt, nutmeg, cinnamon, and black pepper.
• In a separate bowl, cream butter and sugar.
• Add eggs and rose essence. Beat until fluffy.
• Pour mixture into the bowl of dry ingredients slowly, alternating with the milk, while mixing.
• Add the date mixture and mix slowly until well combined.
• In another bowl, combine struesel ingredients using fingertips to create a crumb-like texture.
• In a greased and floured cake pan, pour batter. Sprinkle struesel on top of batter.
• Bake on 325F for 50-60 minutes, or until done.

NB-To check if a cake is done; place a toothpick or fork into the center of the cake. If it comes out clean, the cake is ready. Or, you can lightly press the cake's center with your fingers. If it springs back up; it's ready.

© NomadicGourmet.com