Sun_Mar_24_08:01:21_PDT_2019
This morning, I realized that it is exactly 40 days until the dawn of 2010
Doesn't the year 2010 sound so futuristic somehow? All gleaming spaceships instead of this dusty old planet? To conjure up some excitement for myself, I'm getting started on a mini challenge: I hope to try 40 new recipes by the time the shiny happy new year rolls around. Am I crazy? Can I do it? Watch this space and we'll both discover if I can pull this off.
The countdown begins with a bang: Recipe #40 is Sandeepa's sarson da saag, something I bookmarked just yesterday both for the recipe and for her discussion of the now formalized practice of "unfriending" (read her post to find out more).
I was intrigued to find that instead of the usual mustard greens, she used its cousin broccoli rabe (pic below) to make sarson da saag. This is a flavorful Punjabi dish that makes it to Indian restaurant menus across the globe and as usual, sparks off restaurant envy in me.
My history with broccoli rabe gave me pause. I remember buying it years ago, sauteeing it and making a quick pasta with it, and having to throw the whole thing into the trash because it was too bitter for words. Well, today I gave it a second chance. Using Sandeepa's recipe (given to her by a kind acquaintance), I made sarson da saag that knocked my socks off.
See the original recipe here. Here's how I made the Sarson da Saag:
1. Take ￂﾽ large bunch of broccoli rabe. Wash and coarsely chop it to get about 6-8 cups in all (only remove the toughest part of the stems, the rest can be used).
2. Pressure cook the broccoli rabe with 1.5 cups water. 1 whistle worked fine for me.
3. When the cooker is cool enough to open, stir in 1 package frozen spinach and 1 heaped tbsp. besan (chickpea flour) into the cooked broccoli rabe. Use an immersion blender to puree the mixture.
4. In another large pan, heat 1 tbsp. oil and fry 2 large chopped onions until brown. Add 1 tbsp. ginger-garlic paste and stir for a minute or two.
5. Add salt, turmeric, red chilli powder, all to taste and stir for a few seconds.
6. Add 1 cup tomato puree and fry well for a few minutes.
7. Add the pureed greens, bring to a boil and simmer for 10 minutes.
8. Add a pinch of garam masala right after you turn off the heat.
I did not have tofu or paneer on hand, so I stirred in a package of mock chicken strips (gluten strips) at the end. Because this was a Saturday night dinner where splurges are allowed, I added a dab of butter and a splash of cream at the very end. This recipe was an unqualified success- we loved the pleasant bitterness of the greens and the warmth of the spices. This made about 6 large servings.
In conclusion, I'm friending you, Broccoli Rabe. As long as you don't get too bitter, I won't dream of unfriending you. txt me, k?
By the way, speaking of buzzwords, going green, the title of this post, is on the list of overused words/phrases that some people want to banish this year.
*** Puppy Update ***
Dale got a very very special gift this Diwali, a red scarf with the prettiest paisley design. He wore it proudly on his walks...
and I think he wants to say something:
Enjoy the rest of your weekend!
Doesn't the year 2010 sound so futuristic somehow? All gleaming spaceships instead of this dusty old planet? To conjure up some excitement for myself, I'm getting started on a mini challenge: I hope to try 40 new recipes by the time the shiny happy new year rolls around. Am I crazy? Can I do it? Watch this space and we'll both discover if I can pull this off.
The countdown begins with a bang: Recipe #40 is Sandeepa's sarson da saag, something I bookmarked just yesterday both for the recipe and for her discussion of the now formalized practice of "unfriending" (read her post to find out more).
I was intrigued to find that instead of the usual mustard greens, she used its cousin broccoli rabe (pic below) to make sarson da saag. This is a flavorful Punjabi dish that makes it to Indian restaurant menus across the globe and as usual, sparks off restaurant envy in me.
My history with broccoli rabe gave me pause. I remember buying it years ago, sauteeing it and making a quick pasta with it, and having to throw the whole thing into the trash because it was too bitter for words. Well, today I gave it a second chance. Using Sandeepa's recipe (given to her by a kind acquaintance), I made sarson da saag that knocked my socks off.
See the original recipe here. Here's how I made the Sarson da Saag:
1. Take ￂﾽ large bunch of broccoli rabe. Wash and coarsely chop it to get about 6-8 cups in all (only remove the toughest part of the stems, the rest can be used).
2. Pressure cook the broccoli rabe with 1.5 cups water. 1 whistle worked fine for me.
3. When the cooker is cool enough to open, stir in 1 package frozen spinach and 1 heaped tbsp. besan (chickpea flour) into the cooked broccoli rabe. Use an immersion blender to puree the mixture.
4. In another large pan, heat 1 tbsp. oil and fry 2 large chopped onions until brown. Add 1 tbsp. ginger-garlic paste and stir for a minute or two.
5. Add salt, turmeric, red chilli powder, all to taste and stir for a few seconds.
6. Add 1 cup tomato puree and fry well for a few minutes.
7. Add the pureed greens, bring to a boil and simmer for 10 minutes.
8. Add a pinch of garam masala right after you turn off the heat.
I did not have tofu or paneer on hand, so I stirred in a package of mock chicken strips (gluten strips) at the end. Because this was a Saturday night dinner where splurges are allowed, I added a dab of butter and a splash of cream at the very end. This recipe was an unqualified success- we loved the pleasant bitterness of the greens and the warmth of the spices. This made about 6 large servings.
In conclusion, I'm friending you, Broccoli Rabe. As long as you don't get too bitter, I won't dream of unfriending you. txt me, k?
By the way, speaking of buzzwords, going green, the title of this post, is on the list of overused words/phrases that some people want to banish this year.
Dale got a very very special gift this Diwali, a red scarf with the prettiest paisley design. He wore it proudly on his walks...
and I think he wants to say something:
Enjoy the rest of your weekend!
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