Comfort Food, Indian Style, from A Recipe for Persuasion

 The novel, Recipe for Persuasion, by Sonali Dev was a very interesting fictional look at life from the perspective of a recently emigrated Indian to America.  Not at all a typical one however.  The novel's protagonist, is from a royal family, with a dysfunctional upbringing, and the assorted issues devolving from that situation.  She faces her own  unforgiveness and wrong assumptions finally, which is always a benefit to life outcomes.  A bit Bollywood, but still an entertaining, romantic and engrossing story.  The Publishers had this to say::

"From the author of Pride, Prejudice, and Other Flavors comes another , clever, deeply layered, and heartwarming romantic comedy that follows in the Jane Austen tradition―this time, with a twist on Persuasion.

Chef Ashna Raje desperately needs a new strategy. How else can she save her beloved restaurant and prove to her estranged, overachieving mother that she isn’t a complete screw up? When she’s asked to join the cast of Cooking with the Stars, the latest hit reality show teaming chefs with celebrities, it seems like just the leap of faith she needs to put her restaurant back on the map. She’s a chef, what’s the worst that could happen?  Rico Silva, that’s what.

Being paired with a celebrity who was her first love, the man who ghosted her at the worst possible time in her life, only proves what Ashna has always believed: leaps of faith are a recipe for disaster. 

A Meal from Prune, The Cookbook

I've been enjoying Gabrielle Hamilton's cookbook, Prune, based on the recipes featured in her New York restaurant of that name, and which I checked out from our local library.  I didn't renew it though. Bought my very own copy, YES!  A fairly hefty tome.  And looking forward to trying many more of her recipes, methods and creative ideas.

We at Cook the Books Club had just read and reported on Gabrielle's previous book, a memoir, Blood, Bones and Butter, which led me to check out her cookbook. So glad I did.  Gabrielle's background, learning to cook with her French mother, working for various small restaurants, and catering companies, traveling and learning along the way, all informed her unique personal style and conception for Prune.

The Great Moringa, Miracle Tree, Project and Spicy Lentils

 Here is my moringa tree patch, right after a good pruning

My long awaited post.  The Moringa tree, also known as Drumstick tree, or the Miracle Tree, is said to have the ability to cure over 300 diseases.  Just quoting research here.  From a food point of view, Moringa leaves can be used like spinach, though they are far more nutritious. Sorry Popeye.  And I love the nutty, legume scent of the leaves when picked fresh.

The leaves can be used fresh or dried into a powder, are an excellent source of vitamin A and C, a good source of B vitamins, and among the best plant sources of minerals. The calcium content is very high, iron is good enough to treat anemia — three times that of spinach — and it’s an excellent source of protein while being low on fats and carbohydrates. Said another way, Moringa leaves have seven times the Vitamin C of oranges, four times the calcium of milk, four times the vitamin A of carrots, three times the potassium of bananas, and two times the protein of yogurt.

 That’s quite a line up. The leaves also have the sulfur-containing amino acids methionine and cystine. Medically it is antibiotic and research shows it can be used to treat high blood pressure. A leaf tea is used by diabetics to help regulate their blood sugar. It is full of antioxidants, is anti-cancerous, and when eaten by mothers they give birth to healthier, heavier babies.  A 28 December 2007 study said a root extract is very anti inflammatory.

The Lentil Salad to Die for, with Mangoes and Arugula

What in the world would summer be without salads?  Yes, a rhetorical question.  The answer being obvious.  When we are wilting, possibly melting into a puddle of sweat on the kitchen floor, who in their right mind wants to turn on that blasted oven?  No one, that's who.  We start thinking, from our nice lie down on the cool floor, of various and sundry salads.



This one begins with a foundation component of healthy flavor and protein, the lentils called in France, du Puy, renowned for holding their little shapes whilst being tossed about in a bowl with compatible associates.  We don't want mushy here.  This is not a curry.  It is a carefully composed work of art, with jewel like color, varied textures and loads of flavor.

Red Lentil, Mango and Arugula Salad with Passion Fruit Vinaigrette

This salad says, Summer, you have arrived!  Officially.  When mangoes are dropping off the trees, demanding to be used pronto, it's all the sign you need.  I mean if, by some miracle, you hadn't noticed the heat.  There is a Mango Angel Pie  planned for this week, I've been cooking green ones that drop off early, and this was a main dish fruit on the savory side of sweetness.  The vinaigrette contains mustard and cumin, along with umi plum vinegar and the passion fruit juice.  Altogether, a salad that will wake up any lazy or dozing taste buds.

The sprinkles of green are crushed curry leaves.

I started out with the idea of using Le Puy lentils, but discovered we were out, so just substituted the red lentils, after researching an estimated cooking time.  These red lentils, or Masoor dal, cook up much faster than some (like Le Puy) and are usually prepared in curries or sauces, cooked down to a softer consistency than you want for salad.  I tasted as they simmered, and after 4 minutes, pulled the pot off immediately.

Sometimes it feels as though we've been eating way too much meat.  And, it's there in the left-overs I polish off for lunch as well.  A good thing for me that lentils are a quick fix.  Using legumes entails more thinking ahead than lentils, which don't require soaking first.  So, a great staple to have on hand for whipping up a main dish salad in no time at all..

The mangoes add a nice contrasting tangy sweetness to the ensemble, with a hint of the Middle East from mint and cumin.  The local, pretty Spring onion from our market was too irresistible.

Dal Maharani Becomes the Queen of Curried Lentil Soup

I am sure that to many people I look like a picky eater.  My daughter was laughingly discussing this, with regard to a friend of hers.  All the things she wouldn't eat and worried about.  And, I found myself totally identifying with that woman. If we go to a restaurant it begins before even getting there.  The number of places I won't consider, don't want to go to.  Would much rather just eat at home, have some crackers and cheese.  And then the business of trying to use and consume less gluten; only animals produced naturally, sustainably, without additives; vegetables raised organically, etc.  It limits what can go on our plates.  Actually I'm thankful choices are out there for the most part, since with age, this has all become more of an issue. We notice the effects more immediately in our bodies.  One of my goals being not to darken a doctor's door.

Since one healthier choice is to have less meat, and in this economy, it's a decidedly frugal one as well, I've been featuring more legumes, tofu, cheese, and fish protein alternatives during the week for our dinners.

That said, this creamy, spicy and delicious lentil soup is truly without peer.  In the lentil world.  I found her lolling about in the December issue of Bon Appetit, in Molly Wizenberg's column. I made a few changes to the recipe, which she in turn got from Chef Anson Klock of Picnic in Seattle.  It is a sort of French Indian merger, with le puy lentils and toned down spicing.  However I did tone things back up a wee notch.  Instead of using curry powder, (I always wonder what spices exactly are in there, and how fresh?)  I used a combination of separate elements.   

Beans and lentils aren't all that exciting by themselves, but in conjunction with some exotic and flavorful little helpers, their earthy, robust strength comes into a new realm.  Traditional Dal Maharani uses a combination of beans and lentils with some cream added at the end to give it, yes creaminess. Chef Klock experimented with achieving that traditional creamy, unctuousness in his soup without using cream, and ended up pureeing chickpeas.  I decided to use besan, a flour made from chickpeas instead, which had the desired effect, without opening a can.

Corkscrews with Lentils and Kale

Hope all you U.S. folks are having a wonderful Thanksgiving.  This recipe (which has nothing to do with the Holiday) was adapted from my beautiful Gourmet Today cookbook.  Thank you Sunny.  I say adapted because we did actually start out with the exact version (above photo), which Bob thought was fine, but to me tasted boring.  Yes, I said the b... word,  forbidden in my childhood.  We were (all 7 of us) told not to use it, and vehemently exhorted, "Only the bores are bored."  Which, I can actually understand coming from a mother with seven children and not having a lot of excess time to be in entertainment mode.  But what is under discussion here is taste, or lack of it.  The caramelized onion note was missing from the symphony.  I was ready for dinner before they were completely golden brown.  So....   not enough oomph.  I like some gusto in my food, flavor that sings to me.  And,  I'm not sure if that missing element would have been sufficient by itself.  Not saucy enough for my taste either.

Thus, we have reprise #1:

Since the recipe made a gargantuan amount, I tried a portion for lunch to see what might be done.  Added some fresh arugula, and avocado, a squeeze of kafir lime, salt, and a splash of my vinaigrette.  Now, that was great, served as a yummy cold salad for lunch. This Reprise #1, I'm linking to Let's Do Lunch this week, over at My Sweet and Savory.

I will give the original recipe and you can vary it if you like, as I did in reprise 1, or reprise 2 - the dinner, which follows.