Archives for posts with tag: Indian food
Original painting of many-leaved tree with roots.

The Lovely Blog Award. 6″ x 6″ watercolor pencil on paper. Sharyn Dimmick.

Last week Shira of In Pursuit of More tagged me in a relay, charging me with writing about hope and John Clinock of artratcafe generously bestowed on me the one lovely blog award. I am honored by the kind intentions of my fellow bloggers and will do my best to live up to their trust.

A major tenet of the two forms of Buddhism I have practiced is the practice of letting go, letting go of outcomes, letting go of expectations, letting go of desires. This does not immediately sound like fun, does it? That’s because we want what we want, even if wanting it is causing our suffering. I am personally undertaking a course of consciously letting go these days because I find myself falling in love. First I fell in love with a city, a country, a way of life, when I went to France. Then I fell in love with my guitar again, starting to play daily after a hiatus of a year.  I fell in love with my room, starting to see ways that it could be improved. Every summer I fall in love with open water swimming when the days get warm enough to swim at the cove down in the Berkeley Marina. And, as you might have expected, I am somewhere on the continuum of falling in love with another person with all of that continuum’s abundant symptoms: sleeplessness, excitement, fear of the unknown. There is pleasure in falling in love and there is pain. There is fantasy and reality, hope and dread. I find that the easiest approach, although it is hard to put into practice, is to treat the entire experience as a practice, to work with whatever it brings to me in any given moment: if I am sleepless, get up and read or write. If I am inspired to write a love song, write a love song. If I am scared, feel the fear.

One aspect of treating life as a continuous practice is that there is no room for hope. Hope causes us to leap into the future, into some better world that is different from what we are experiencing right here, right now. When I am right here, I can respond to my fear or excitement as it occurs; when I am jumping into hope, I lose my opportunity in the present moment. My teacher is fond of saying “The love you want is no other place.” And, I, of course, am hoping that she is wrong, that there will be glorious love in a field of flowers some other day. But I know what she means: our only chance is this moment, what we find there now, where we find ourselves now. We can’t count on having another moment, better or worse.

What we can count on is that things will change: if I am sleepless for three weeks running, during week four I will fall into a deep sleep when the body needs it. The foods of the changing seasons that I highlight on The Kale Chronicles reveal this in a beautiful way: now there are Gravenstein apples and gypsy peppers, summer squash and tomatoes, cucumbers, green figs, the first grapes, blackberries, melons. Soon eggplants will come in and peaches will begin to fade away until next summer brings the new crop. I stir a couple of spoonfuls of apple crisp into my morning oatmeal and plan another round of zucchini-feta pancakes for lunch, topped with Sun Gold cherry tomatoes. Next month, perhaps next week, I will be eating something different. Food becomes more satisfying when you are not reaching for raspberries in December and tomatoes in February, when you eat what there is now, choosing your favorites, perhaps, but working with what you’ve got.

Love cannot resist reaching into the future, imagining scenarios, conjuring kisses out of the air. So let it. Just know that the fantasies, the daydreaming are a current and temporary state: mine them for their images and ideas, laugh at them and at yourself, an ingenue in a fifty-four year-old body. Watch as your mind tosses up Loggins and Messina songs (Where did they come from?). Sing them if you want — no one needs to know.

What do I hope for? I hope for the courage to face my life, the courage to be in whatever state I find myself in until that state changes. I hope for the courage to respond authentically to whatever I need to respond to. Today I thank Shira (who is in La Belle France) for encouraging me to meditate on hope and John who says lovely things about The Kale Chronicles. With my one-year blogging anniversary coming up fast (next Sunday) I tell you that I had some hopes for the blog: I hoped a few people would like my recipes. I hoped my writing would acquire a wider platform. I hoped a few people would buy my paintings and maybe even my music CDs. I hoped that I would find some writing students who want to do writing practice. Some of that has happened. But writing The Kale Chronicles has become much bigger than that because I have discovered an entire community of like-minded souls, people who care passionately about what they eat and where it comes from, but, beyond that, care about how they live their lives, treating each other with kindness and humor. I started a blog and found myself in a whole new community. I am made welcome here as I am made welcome in my communities of writers and singers and artists. And I will be calling on you soon with a special anniversary challenge, The Lauren Project — I know you will step up to the plate. There will be prizes and glory and the opportunity to help a lovely young woman find more joy in the kitchen.

Original watercolor painting shows ingredients for cucumber raita.

Cucumber Raita. 6″ x 6″ watercolor pencil on paper. Sharyn Dimmick.

In the meantime — back to the present — a simple raita recipe for cucumber season, courtesy of Padma, my Indian roommate in college, who taught me how to make it. The secret to good raita is no shortcuts — you must cut the cucumber into spears and de-seed it with a knife and then you must slice each spear into small bits with the knife — if you grate it, the cucumber turns watery. Raita is all about texture. So set aside an hour to make raita — you won’t be sorry.

Cucumber Raita

Peel 2 cucumbers (or use an Armenian cucumber, which requires no peeling). Slice each cucumber lengthwise into quarters, sixths or eighths, depending on its circumference. Remove all of the seeds. Slice the now seedless cucumber into small pieces and put in a steel or Pyrex bowl. Grate 1/2 of a fresh coconut into cucumbers. Add one bunch chopped cilantro.

Heat a small amount of peanut oil in a small skillet. When oil shimmers, add 1 tsp of mustard seeds and 1 dry red chile. Fry for a few seconds until mustard seeds pop and add chile, mustard seeds and oil to cucumber mixture to season it. Add plain yogurt and salt to taste, making it as creamy or as light as you like.

Food notes: You can, of course, make this with dessicated coconut — it’s just not as good as when you use fresh. Make sure your coconut is unsweetened — sugar in raita is gross. You can eat the raita as a salad, as a side dish with an Indian meal, or simply mixed with rice.

One Lovely Blog Award: I’m supposed to give you seven random facts about me. Here goes:

1) I’ve written two new songs in the last week, “Ingenue” and “The Werewolf.”

2) I like to eat pie for breakfast, although I usually eat oatmeal or polenta cooked with milk and sweetened with seasonal fruit.

3) My favorite color is kelly green. I also like lavender and blue, crimson, claret, raspberry, all balanced with plenty of black.

4) I am a Pisces, Sagittarius rising, Gemini moon, Venus in Aquarius.

5) Although I am a folk musician and will always be one, I have always (always?) had a fantasy of singing with a rock band.

6) If I could only eat one type of food for the rest of my life, it would be Indian food.

7) This bull needs a big meadow: don’t put me in a pigeonhole — I won’t fit.

Now I need to pass the award to fifteen of you. In no particular order

1) Celi at The Kitchen’s Garden — Celi writes about sustainable farming, a subject dear to my heart. Beyond that she is fun and knows how to tell a story.

2) Shira at In Pursuit of More has endeared herself to me by her generosity and her commitment to simplicity.

3) The Caerus blog, a brand new blog, showcases the artful thoughts of Suzanne Edminster, Karina Nishi Marcus and a growing cadre of guest artists. Look for it on Thursday mornings and go back to read the back archives.

4) The Literary Jukebox. I found this one this morning. Maria Popova posts a literary quote and a song everyday. Great for literate music junkies.

5) Debra at Breathe Lighter. Debra shares all aspects of her life in San Gabriel — recipes, photographs, pet stories, field trips, music, all accompanied by her enthusiasm for life.

6) John at artratcafe provides an art education by featuring the work of many diverse artists. He writes poems, too. Foodies will like his brilliant posts on food that combine illustrations, literary quotes and recipes with a certain je ne sais quoi.

7) John at From the Bartolini Kitchens writes an ongoing love letter to his Italian family and the foods of his culture. Want to make cheese or fresh pasta? See John.

8) Eva Taylor of Kitchen Inspirations  knows how to put it all together: the dress, the shoes, the place settings. Lately she has been experimenting with healthier, lighter versions of favorite foods, keeping to a low-carb diet.

9) Betsy of Bits and Breadcrumbs cooks food I want to eat — I’ve said it before and I’ll say it again.

10) My writing pal Bob Chrisman has branched out and now writes a memoir-type blog called swqm60. Check it out.

11) Jane Robinson at Art Epicurean posts abstract paintings and encouragement for creative types.

12) My old friend Maura writes theonceandfutureemptynest about her life with husband, children, grandchildren, parents, dogs, running shoes, kayaks and literary ambition. A graceful writer, her thoughts will resonate with the sandwich generation.

13) I’ve already sent you to look at Deby Dixon’s photos on Deby Dixon Photography.  Have another look, please.

14) Can’t leave out my pal, Movita Beaucoup! This chick is funny. And an incredible baker when she leaves off the Crisco frosting. And someday she is going to buy a painting (but you could beat her to it and buy up all of the best ones first. Just saying…)

15) Your nominee. Please use the comments to tell us all about the blogs you love the most, the ones you open first everyday, among other things. We have free speech here.

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Painting of Bengan Bharta and Ingredients.

Bengan Bharta. 8″ by 8″ gouache and watercolor pencil. Sharyn DImmick

When I was in my last year of college at U.C. Santa Barbara I lived in an apartment on Pardall Road with a roommate from Thailand and one from India. I had just come from a year as an exchange student in Ireland and was happy to serve as a cultural interpreter as necessary for Karuna and Padma. I also reveled in the exposure I got to Thai and Indian foods and recipes. I ate my first dosa and raita, my first green papaya salad, and got hooked on both cuisines, so, keeping a seasonal and local focus, I sometimes make forays into Thai and Indian cooking.

For me, that requires cookbooks, although I can fake Thai soups and noodle dishes by now (some of you may have seen the peanut sauce recipe recently). I own Charmaine Solomon’s “The Complete Asian Cookbook” and Shanta Sacharoff’s “Flavors of India,” but my favorite Indian cookbook comes from Berkeley’s own Ajanta restaurant: it’s called “Ajanta: Regional Feasts of India” by Lachu Moorjani. Ajanta is simply the best Indian restaurant I have ever eaten at (I have never been to India). Moorjani cooks with what’s in season, rotating regional dishes through his menu each month. If you can go once a month, go, but take other people with you so that you can sample each monthly special.

This week the CSA from Riverdog Farm contained about three pounds of tomatoes, a pound of bell peppers and two purple and white speckled eggplants. When tomatoes and eggplants come together in the fall, I like to make baingan bharta or bengan bharta, an Indian dish of chopped roasted eggplant simmered in a sauce with fresh tomatoes, ginger, onions, a green chile, paprika, turmeric, cumin seeds, coriander and cayenne. I loved this dish the first time I tasted it, right out of the Tasty Bites package, but thanks to Moorjani I now know how to make my own from scratch.

Without further ado, Moorjani’s recipe, followed by food notes from me where I explain a few minor adjustments I’ve made and give some procedural information.

Baingan Bartha (Pureed Roasted Eggplant with Onions, Tomatoes and Spices)

2 large round eggplants, about 1 pound each.

6 Tbsp oil (I used between 2 and 3  of peanut oil — more on that later)

2 tsp cumin seeds

2-inch piece of fresh ginger, peeled and finely chopped ( I mince mine and don’t bother to peel it)

1 hot green chile (serrano or jalapeno), chopped

3 medium onions, peeled and chopped

6 medium tomatoes, chopped

4 tsp paprika

1/2 to 1 tsp cayenne

2 tsp turmeric

2 tsp coriander

2 tsp salt (I cut it down to one)

1/4 cup chopped cilantro

I began by turning on the oven to 400 degrees, pricked my two eggplants with a fork and let them roast while I had a cup of tea and checked my email. When I pulled them out of the oven and set them on the stove to cool I peeled and chopped my onions and pulled my ginger out of the freezer where I store it. I hacked a slit in it and let it thaw slightly while I chopped a previously roasted green chile (just because I had it — if I hadn’t I would have used a raw one, but I have made this before). By the time I had chopped all of those onions, I could get the knife through the ginger and minced it while I heated 2-3 Tbsp of peanut oil in a big skillet over medium heat. When the oil shimmered, I measured out my cumin seeds and threw them in, quickly adding the ginger and chile, then the chopped onions. I cooked all that over medium heat for about 10 minutes while I chopped a monstrous 1 and 1/2 pound tomato, green in color, not in ripeness, and a smaller red tomato. I threw in another tomato I had roasted yesterday (waste not, want not, and this is a cooked dish). It was lovely to see the soft green, bright red and reddish violet of the vegetables before they cooked down. I cooked the tomatoes for five minutes.

While my tomatoes cooked I measured my salt and spices, scanting the salt and using the smaller amount of cayenne specified. Then I stirred the spices into the tomato mixture and turned to my now-cooled eggplant, stripping off the skin and chopping it finely.

If at any time my onions, eggplant, or tomatoes had begun to stick to the pan, I would have added a little more oil and turned down the heat a notch. This time I didn’t need to do either. Tomatoes, onions and eggplants vary in their water content, so you never know. Also, many cooks use more oil than I do, so I never accept oil measurements at face value unless they are in cake recipes and in cake recipes I might substitute  yogurt for some or all of the oil.

About this time I put on a pot of water for brown rice — I can’t tell you how much water because we measure it by sticking our index fingers into the rice pot and measuring water to the first joint. I can tell you that I have large hands and long fingers, as does my mother, who originated this technique and that we have cooked rice in the same pot since I can remember. The finger measurement is good for one cup of rice, brown or white: I used brown basmati. When the rice was in the pot I scooped the chopped eggplant into the skillet, scraping the bottom with a spatula to check for browning, It was fine, so I left it to go upstairs and ask Mom what she wanted instead of cilantro, which I was out of. I then went out to the garden and picked a combination of Thai basil and mint. I stirred the Thai basil into the eggplant and left the mint minced on the cutting board in case Mom didn’t want any. The recipe is good with cilantro, but one of the house rules here is that we do not go to the store for one ingredient: instead we make do, substitute, cook something else if necessary.

While the rice cooked and the baingan bharta finished cooking, I made a smoothie out of a nectarine, some buttermilk and a small handful of almonds. Because I was eating it with Indian food, I crushed a few cardamom seeds in a mortar and pestle and added them. Had I been at Ajanta I would have finished the meal with cardamom gelato and a pot of chai — and we would have gotten kabuli naan (flat bread with cashews) because my Mom is addicted to it. She would have ordered lamb and I would have browsed through the specials before making my decision.

If you are local, or visiting Berkeley, or, really, anywhere in the Bay Area, you should eat at Ajanta at least once. You will find it on the internet at http://www.ajantarestaurant.com. Moorjani sells his cookbook there, as well as a box of Indian spices, including some hard to find ingredients. This duo makes a fabulous present for the would-be Indian cook and the winter holidays will be here before you know it.

Painting Note: For more information about “Bengan Bharta” or any other original painting, please contact me here.