Tue_Mar_12_20:01:15_PDT_2019
In addition to all my own groceries that I'm unearthing this month, I also inherited some groceries last week- two of my dear neighbors moved away and brought me food that they did not have the heart to throw away and did not have the space to transport to their new homes
This is how my bag of TVP (dry soy granules) acquired an identical twin- another bag of TVP to keep it company.
So it really was perfect timing that I bookmarked Kanchan's mother's recipe for a vegetarian version of mincemeat curry or kheema that looked absolutely spot on- just like the stuff I have eaten and loved many years ago.
The mention of kheema brought back many memories. My Dad is part of a lawn tennis club. On Sunday morning, they used to play a few games and then at 9 AM or so, sit down to eat a gigantic breakfast of kheema, so spicy and greasy that you got heartburn just looking at it, with sliced white bread. A case of the positive force of physical activity being canceled out by the equal and opposing force of dubious nutrition, but apparently resulting in much camaraderie and joy for the people involved.
Most of all, kheema reminds me of my meat-loving aji. My grandmother, now unfortunately ill and bed-ridden, sure loves her mincemeat. She would cook it as kheema curry, in meatball (goli) curry, meatball pulao and even kheema pohe! Now isn't it ironic that her one grandchild who is obsessed with recipes and cooking (me) never liked eating meat and quit eating it altogether as a teenager?
Kanchan's recipe reminded me that it is the unique spice combination that makes the dish what it is, not the mincemeat. This dish happens to be completely vegan and exquisitely flavorful.
Kanchan, please tell your mother that her recipe rocks, and so do you, for posting it on your blog and sharing it with us.
(adapted from Kanchan's recipe on Kitchen Gossip; makes 6-8 servings)
1. Make a fine powder with the following and set aside-
3. Heat 1 tbsp. oil. Saute 2 medium finely diced onions until light brown.
4. Add the following and saute well for several minutes:
This is how my bag of TVP (dry soy granules) acquired an identical twin- another bag of TVP to keep it company.
So it really was perfect timing that I bookmarked Kanchan's mother's recipe for a vegetarian version of mincemeat curry or kheema that looked absolutely spot on- just like the stuff I have eaten and loved many years ago.
The mention of kheema brought back many memories. My Dad is part of a lawn tennis club. On Sunday morning, they used to play a few games and then at 9 AM or so, sit down to eat a gigantic breakfast of kheema, so spicy and greasy that you got heartburn just looking at it, with sliced white bread. A case of the positive force of physical activity being canceled out by the equal and opposing force of dubious nutrition, but apparently resulting in much camaraderie and joy for the people involved.
Most of all, kheema reminds me of my meat-loving aji. My grandmother, now unfortunately ill and bed-ridden, sure loves her mincemeat. She would cook it as kheema curry, in meatball (goli) curry, meatball pulao and even kheema pohe! Now isn't it ironic that her one grandchild who is obsessed with recipes and cooking (me) never liked eating meat and quit eating it altogether as a teenager?
Kanchan's recipe reminded me that it is the unique spice combination that makes the dish what it is, not the mincemeat. This dish happens to be completely vegan and exquisitely flavorful.
Kanchan, please tell your mother that her recipe rocks, and so do you, for posting it on your blog and sharing it with us.
Soy Kheema
(adapted from Kanchan's recipe on Kitchen Gossip; makes 6-8 servings)
1. Make a fine powder with the following and set aside-
- 4 tbsp. dry coconut powder
- 3 tbsp. coriander seeds
- 2 tbsp. poppy seeds
- 2 cloves
- 1￢ﾁﾄ4 inch cinnamon
- 2 pods cardamom
- 6-8 black peppercorns
3. Heat 1 tbsp. oil. Saute 2 medium finely diced onions until light brown.
4. Add the following and saute well for several minutes:
- 1 tsp. green chili paste
- 1 heaped tsp.
Comments
Post a Comment