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Permanent link to archive for 6/10/10. Wednesday, October 6, 2010
Yamuna Devi Recipe # 15 : Bengali Spinach (Badaam Sak)

Serialising galore! More recipes by my cooking guru, Yamuna Devi. Before attempting to cook any of her recipes, make sure you are aware of the difference between US measures and Australian/metric measures. See below*

baby spinach leaves.jpg: fresh chilies galore.jpg:

badaam.jpg: fresh_ginger_root.jpg:

Srila Prabhupada encouraged me to observe cooking techniques from the expert chefs at the C.L. Bajoria household in Calcutta. On one occasional visit, I arrived just after Mr. Bajoria had returned from his hill station resort and jute plantations in Bihar. He had brought back kilos of hand picked raw almonds.

Each was encased in a soft, greenish skin with a texture somewhere between those of crisp apples and water chestnuts. They were served at breakfast as nibblers, accompanied by several varieties of seasonal fruit. For the evening meal, the ingenious cooks chose to contrast the crisp almonds with stir-fried spinach. As an alternative to almonds, try peanuts or pistachios.

Preparation and nut soaking time: at least 4 hours,
Cooking time: 25 minutes,
Serves: 4 or 5.

2/3 cup (100 g) raw almonds, peanuts or pistachios, with skins,
2 cups warm water,
3 tablespoons ghee or sesame oil,
1 teaspoon black mustard seeds,
½ teaspoon cumin seeds,
1/8 teaspoon fenugreek seeds,
1½ tablespoons Jaggery or dark brown sugar,
½ tablespoon scraped, fined shredded or minced fresh ginger root,
1 teaspoon seeded and minced hot green chilies,
2 pounds (1 kg) fresh spinach, trimmed, washed and coarsely chopped, or two 10-ounce (570 g) packages frozen chopped spinach, defrosted and pressed dry,
1/3 cup (35g) freshly shredded coconut, lightly packed,
1 teaspoon salt,
2 tablespoons heavy cream,
1/8 teaspoon freshly ground nutmeg,
Butter and lemon twists for garnishing
.

Soak the nuts in warm water for 4 hours or overnight.

Drain and slip off the loose skins. Wash in fresh water, then drain.

Heat the ghee or oil in a 5-quart/liter nonstick pan over moderate heat. When it is hot but not smoking, add the ginger, chilies, spinach, nuts, coconut and salt, cover, reduce the heat to low, and cook for 10 minutes. Uncover and turn the spinach over with two forks, so that the cooked leaves on the bottom change places with those on the top. Add water if necessary, and cook for another 10 minutes.

Stir in the cream and nutmeg and heat for 1-2 minutes. Serve immediately. Garnish each serving with a pat of butter and a lemon twist.

*Note that since Yamuna wrote her recipes using US measurements, the weights are in US with metric in brackets.

More importantly, her tablespoons are US (15ml) whereas Australian/metric tablespoons are 20ml. So if you follow these recipes using metric measures, your tablespoons should be scant.

Similarly, the US cup is 240ml as distinct from the Australian/metric 250ml cup. The same scant measuring should thus apply to Australian/metric cup users.

The teaspoon is a universal 5ml.


Posted by Kurma on 6/10/10; 5:02:46 AM from the dept.

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Yamuna Devi Recipe
15 : Bengali Spinach (Badaam Sak)


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