Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

(perhaps this belongs in the rare ingredients thread. then again it might not be rare to anyone other than me)

tonight i dipped into my penguin "kerala cookbook" for the first time and made a country style fish "curry".

it called for cambodge which is not available here. however, the writer indicates that kokum (which he says is related to and often confused with cambodge but is not) is a good substitute and i remembered seeing kokum in the local indian grocery (which as i've said stocks more southie than north-indian stuff). so i hied me to the store only to discover that they have packets of both black and white kokum. i recalled my friendly store-manager's exhortations to "ask if you have questions" and asked her what the difference was. first she hit me with, "this one is black, and this one is white"; seeing the expression on my face she then added, "i think the white one is the dried one and the other one is the wet one". i decided to make a judgement call and bought the "wet" black kokum. the recipe called for soaking the cambodge and so i decided to soak the black kokum too. i don't know if this was the right kokum or whether it needed to be soaked but the resultant dish was excellent.

we ended up eating a pan-indian dinner (indian fusion if you will): a fish curry from kerala, punjabi style kali urad dal, and bengali style alu-gobi. it all went together quite well.

i'm going to start experimenting with more of the recipes--probably stick mostly to the coconut-free ones (did someone say "elevated cholesterol"?). has anyone else tried anything from this entry from the penguin series?

Link to post
Share on other sites

Maybe the cholesterol in Coconut will be offset by the Kokum

It's also supposed to be an appetite suppressant!

The 'white' Kokum is useful if you dont want the colour to take a pinkish hue. But it takes a lot of cooking to release it's flavor unlike the dark one.

I fry by the heat of my pans. ~ Suresh Hinduja

http://www.gourmetindia.com

Link to post
Share on other sites

i'm down for the suppression of cholesterol formation--i take a dimmer view of the whole appetite suppressing part; i like to eat.

seriously, i wonder if anyone has done a population study of lipid-profiles in coastal areas of kerala. almost every fish recipe in this book calls for cambodge. i assume, by the way, that given the close relation between cambodge and kokum that the chemical properties are similar.

(edit to fix spelling)

Edited by mongo_jones (log)
Link to post
Share on other sites
(i'm going to start experimenting with more of the recipes--probably stick mostly to the coconut-free ones (did someone say "elevated cholesterol"?). has anyone else tried anything from this entry from the penguin series?

While coconut products are certainly not fat free, they ARE cholesterol free...that is a product of animal tissue..

Link to post
Share on other sites
(i'm going to start experimenting with more of the recipes--probably stick mostly to the coconut-free ones (did someone say "elevated cholesterol"?). has anyone else tried anything from this entry from the penguin series?

While coconut products are certainly not fat free, they ARE cholesterol free...that is a product of animal tissue..

yes. however, the problem is not so much with cholesterol content of foods (the large majority of cholesterol is produced by the liver) but their saturated fat content. as someone with elevated cholesterol (i've managed to bring it down through diet and exercise to just a little over the old standard of "normal") i have to watch out for foods high in saturated fat.

edit to add: coconut is very high in saturated fat. palm and coconut oil in particular are really bad but coconut milk is no slouch either. strange as it is a nut.

Edited by mongo_jones (log)
Link to post
Share on other sites

yes. however, the problem is not so much with cholesterol content of foods (the large majority of cholesterol is produced by the liver) but their saturated fat content.

Ok, I stand ( or rather Sit) corrected...

Why is it that stuff that tastes really really good, is also really really bad for us?

Sigh, I guess life is sometimes unfair...

Link to post
Share on other sites
  • 2 months later...
edit to add: coconut is very high in saturated fat. palm and coconut oil in particular are really bad but coconut milk is no slouch either. strange as it is a nut.

You might want to do some reading before you totally strike coconut fats from your diet. "Is Coconut Oil Bad for you? Hardly." is a fun place to start (I heart Kasma, one of my favorite food writers).

There is a similiar story for palm oil (not palm kernal oil). It's been widely used in Europe as a healthier alternative to things with a lot of trans fatty acids (like Crisco). I'm not saying they're health foods, but part of their bad reputation most certainly comes from the non-hydrogenated soybean oil lobby that had people swilling down margarine and vegetable shortenings like they were good for them. I notice the American Heart Association is still sitting on the fence on this one.

regards,

trillium

Link to post
Share on other sites
  • Similar Content

    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
    • By Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.
       

       
      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
       
      Ingredients:
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
       
      Directions
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By loki
      Sweet Eggplant Pickle

      This is an Indian pickle, some would call a chutney, that I made up from several sources and my own tastes. It is based it on my favorite sweet brinjal (eggplant here in the US) pickle available commercially. It has onion and garlic, which are often omitted in some recipes due to dietary restrictions of some religious orders. It also has dates which I added on my own based on another pickle I love. I also used olive oil as mustard oil is not available and I like it's taste in these pickles. Use other oils if you like. This has more spices than the commercial type - and I think it's superior. I avoided black mustard seed, fenugreek, and cumin because almost all other pickles use these and they start to taste the same. One recipe from Andhra Pradesh used neither and I followed it a little. It's wonderful with all sorts of Indian foods - and also used for many other dishes, especially appetizers.
      SPICE MIX (Masala)
      4 Tbs coriander seeds
      3 hot chilies (I used a very hot Habanero type, so use more if you use others)
      18 cardamom pods
      2 inches cinnamon
      24 cloves
      1 1/2 Tbs peppercorns
      MAIN INGREDIENTS
      1 cups olive oil
      4 inches fresh ginger, minced fine, about 1/2 cup
      6 cloves garlic, minced
      1 large onion finely chopped
      3 lb eggplant, diced, 1/4 inch cubes
      1/2 lb chopped dates
      1 1/2 tsp turmeric powder
      2 cups rice vinegar (4.3 percent acidity or more)
      2 cups brown sugar
      2 Tbs salt
      2 tsp citric acid
      Spice Mix (Masala)

      1. Dry roast half the coriander seeds in a pan till they begin to brown slightly and become fragrant - do not burn. Cool.

      2. Put roasted and raw coriander seeds and all the other spices in a spice mill and grind till quite fine, or use a mortar and pestle. Put aside.

      Main Pickle

      1. Heat half the oil and fry ginger till slightly browned, slowly.

      2. Add garlic, onion, and half the salt and fry slowly till these begin to brown a bit too.

      3. Add eggplant, turmeric, and spice mix (Masala) and combine well. Fry for about 5 minutes, stirring occasionally.

      4. Add rest of ingredients, including rest of the salt and olive oil and heat slowly to a boil.

      5. Boil for about 5 minutes. Add a little water if too thick - it should be nearly covered with liquid, but not quite - it will thin upon cooking so wait to add the water till heated through.

      6. Bottle in sterilized jars and seal according to your local pickling instructions. This recipe will be sufficiently acidic.
    • By loki
      Sour Tomatillo Achar

      Made this one up from a recipe for lemons. It really works for tomatilloes. A unique spice mix, and really sour for a 'different' type of pickle, or achar. It is based on a Marwari recipe - from the arid north-western part of India. Tomatilloes are not used in India (or at least not much) but are quite productive plants in my garden while lemons or other sour fruits are not possible to grow here. No vinegar or lemon juice is used, because tomatilloes are very acidic and don't need any extra.

      Ingredients
      3 lbs tomatilloes husks removed and quartered
      1/4 cup salt
      1 Tbs black mustard seeds
      2 star anise buds
      10 dried chilies (I used very hot yellow peppers)
      1 tsp fenugreek seeds
      2 inch ginger (ground to a paste)
      2 TBL dark brown sugar
      1/2 cup sugar

      1. In a large bowl, put the tomatilloes and sprinkle salt over them. Cover it and leave for a day, mixing occasionally.

      2. Next day drain the tomatilloes.

      3. Dry roast the star anise (put in first as these take longer, the black mustard, and the chilie pods (add last and barely brown in places). Cool.

      4. Grind the roasted spices with the fenugreek and put aside.

      5. Add tomatilloes, ginger, sugars, and everything else to a large pan and heat to boiling.

      6. Cook till fully hot and boiling.

      7. Fill half-pint jars and seal.
    • By rxrfrx
      South Indian Style Broccoli
      Serves 2 as Main Dish.
      Broccoli isn't a traditional Indian vegetable, but I designed this recipe to use up leftover boiled broccoli in the style of cauliflower.

      3 c broccoli, cut up and cooked
      3 T oil
      2 T cumin seeds
      2 tsp tumeric
      2 tsp corriander powder
      2 green chilis, sliced thinly
      1/2 c chopped cilantro
      salt, to taste

      Fry the spices in the oil until they smoke a little. Add the broccoli and chilis and fry for a couple minutes to get the flavors mixed. Add salt to taste and stir in the cilantro before serving with chapati.
      Bonus recipe: just before adding the cilantro, crack 2-4 eggs into the pan and stir them around.
      Keywords: Main Dish, Side, Easy, Vegan, Vegetables, Indian
      ( RG2107 )
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...