Peppertrail

Suman: I have brought back copper, brass and stainless steel vessels, home made pickles and sun dried preserves, mango and jack fruit jams and even dried curry leaves in the past. The number of things I bring back from India have decreased over the years. However, the two things I still bring back are pappadams and rice from our family farm for making rice pudding. Kerala pappadam is very different from papads you get in in Indian stores abroad. It has a hint of asafoetida and cumin and when deep fried, Kerala pappadam puffs up like a poori and tastes simply delicious. Unfortunately it has a very short shelf life. Probably that is why they are not exported. I ask the pappadam maker to bring them just before I leave home, and the first thing I do when I reach US is to pack them in zip lock bags and freeze. When frozen it stays fresh for a year. No Kerala Vegetarian feast is complete without puffy pappadams. Peppertrail

Bhasin: Glad to see that others agree with my pet peeve about coconut chutney in Indian restaurants. I am from Kerala and we never use dried coconut bak home. Its taste it totally different. Freshly grated coconut makes all the difference in coconut chutney. Unfortunately one difficulty with coconut chutney is that it does not remain fresh in the refrigerator for a long time. One thing I have noticed after several trials and errors is that it stays fresh for at least a couple of days if salt is not added while grinding the chutney. Add salt just before serving. Here is my recipe and a variation I have developed for coconut chutney. Coconut chutney 2 cups freshly grated coconut 3 to 5 fresh green chilies 1 tablespoon freshly grated ginger Salt to taste 2 tablespoons vegetable, corn, or canola oil ½ teaspoon mustard seeds ½ teaspoon urad dal A few curry leaves 1 hot red chili pepper, halved In a blender, grind the coconut, green chilies, ginger, and salt with just enough water to make a very smooth, thick paste. In a skillet heat the oil and add mustard seeds and urad dal. When the dal turns golden brown and the mustard seeds start spluttering, add the curry leaves and red pepper, then add the ground coconut paste and stir well. Remove it from the heat and serve at room temperature. Variations: For a slightly tart taste, add a couple of tablespoons of yogurt to the chutney and stir well. Half a cup of cilantro leaves added to the coconut while grinding gives it different flavor and a greenish color. When fresh green chilies are not available substitute jalapenos or dried red peppers. There are other variations by including garlic or onion with the coconut while griding. Personally I prefer the pure coconut taste and do not use these ingredients. Freshly grated and frozen coconut packaged by two different companies - Goya and Daily Delight (from Kerala) are availavle now at Indian grocery stores. This coconut makes excellent chutney. When I first came to U.S. it is almost impossible to get good fresh coconut during winter months. I was really amazed when I discovered that almonds are a good substitute for fresh coconut in this chutney! I admit it’s not authentic; however, the taste is incredibly similar. For making the chutney with almonds, grind a cup of almonds with 5 or 6 dried red chilies (more if you want to make it hotter) 1/4 cup of curry leaves, if available and salt to taste. In a skillet, heat the oil and add mustard seeds and urad dal. When the dal changes color to a golden brown and the mustard seeds start spluttering, add the curry leaves and red pepper for the seasoning. Add the ground almond paste to this and stir well. Serve a room temperature. This chutney stays fresh in the refrigerator for four to five days. Makes 4 to 6 Servings Peppertrail

I did hear the name Vama and I shall get there. Are there any favorite foods you like it there or are they known for anything special foods? Vama serves northwest Indian dishes. They were also offering cooking classes at the time I visited. That was a couple of years ago. The one dish I remember most is their Karari bhindi Vama style – batter dipped and fried okra seasoned with amchur, red chili powder and chaat masala. Chicken in peppercorn sauce was another dish I remember. Food is rated 25 by Zagat survey. Peppertrail

Prasad2: I agree that some of the best Indaina restaurants in the world are in London. My favorite in the Chelsea area is Vama. The food is absolutely delicious. Peppertrail