No.. I am not gonna talk about dessert and erotica (although that would be fun too ;)), but about something I made last week. Let's start with the kiss first and then on to the gelato.
Kiss = keep it simple stupid.
That is good advice to follow for the most part. Sometimes you wanna cook something elaborate and sometimes just make something real quick. This was one of those days. *A* was about 30 mins away when I started this dish, it took about 15 to make. The recipe is based on Indira's recipe to be found here. The dish is called "Chickpea Guggullu" (probably it's Telugu name?).
It apparently also serves as Temple prasadam, beach fare and yogi diet - guggullu (sundal) are comforting, quick snack item and quite easy to prepare at home also.
Let's just call it
Quick Spicy Chick Peas.
- In a pan heat up some oil.
- Add about 7-10 curry leaves, chopped.
- Add One dry red chilly and 2 green chilies, chopped.
- A bit of turmeric.
- In a minute or so, add in a can of chick peas (439 gms) after draining off the liquid in the can.
- Toss in some chopped tomato ( used 2 small plum tomatoes)
- Squeeze in some fresh lime juice to taste.
- Mix it all up, the chick peas are already cooked.
- Add salt to taste.
- Garnish with some chopped cilantro, finely chopped onion. Grated coconut can also be used.
This was really delicious. I am not one to praise my own moderately decent cooking. But *A* really loved it. My reward was seeing her smile as soon as she stepped in and said..Something really smells nice. The tanginess from the lime and sweet tomato, crunchy onion and the flavors of the curry leaves all blended well. The heat from the two different kind of chilies was amazing. It was not too hot and you felt the flavor and the heat in different parts of your mouth. Supposedly a snack it serves as a good accompaniment to the naans for dinner.
As I mentioned before we got this great ice cream machine from our friends M and B. Hey guys thanks again if you are reading this post. And you guys both have to come down again so we can make some fresh, homemade ice cream for you.
To "Z" my wonderful co-worker, I promise to keep using this machine and not let it sit unused.
The recipe is from "Ice Creams & Sorbets" By Lou Seibert Pappas the great book that they also got us.
I modified the recipe to give it a more desi flavor. As the book mentions it's a great dessert following a Asian or a Moroccan meal (featuring duck or grilled pork or chicken kebabs).
- In a saucepan combine 1/2 cup sugar (used less since I was using canned mango pulp which is already kinda sweet) and 1/2 cup water. Bring it to boil and cook until the syrup is clear. This did not take any time though. Put the pan in an ice batch and stir it till it gets too room temperature.
- The recipe suggested using fresh mangoes and since I don't eat any mango but the Alphonso, that is what I went with. But since they are not available in the US yet, I used Ratna Alphonso mango pulp from a can (850 gms).
- The can was already chilled, threw that in to a blender.
- Added the sugar syrup.
- Added one crushed cardamom after removing the skin.
- 3 Tbsps freshly squeezed lime.
- 2/3 cup heavy (whipping) cream.
- Blend it for a bit to make sure everything mixed properly.
- Pour in to the ice cream machine, I left it for 40 mins for the mix to get to it's desired consistency.
- The mix was left for 12 hours in the freezer before it was scooped out.
I work with a great bunch of folks, the immediate aisle where I work has "Z" who is just a fabulous baker. I am always surprised and eagerly anticipate when she brings her creations to share with us. I am going to take some in to work on Monday.
To any non - Desi readers, who may be interested in finding the Asian components for these dishes, can find an Asian grocery store in their town here or buy them online here.
Disclaimer: I have never bought any online and can't vouch for their service.