Wed_Mar__6_08:01:24_PST_2019
A few weeks ago, I fell in love all over again
With a cast iron pan this time. During a spring cleaning frenzy during which I critically appraised every single piece of kitchen ware and got rid of a lot of extra pots and pans and whittled down my collection to the basics.
Then I decided to buy one cast iron pan to replace a lot of the other kitchenware. I have been using this pan practically every single day since I bought it. You can't beat cast iron for wonderful searing and heat retention. Once you get over the fear of food sticking to the pan and learn to use and clean cast iron pans properly, I am convinced they are the most useful cookware money can buy. I used mine last week to make a long-bookmarked recipe, Chettinadu Style Mushroom Biryani from Escapades. I had no fresh herbs on hand that evening, only the pantry staples, but with some dried mint, this turned out to be the most flavorful quick biryani.
With a cast iron pan this time. During a spring cleaning frenzy during which I critically appraised every single piece of kitchen ware and got rid of a lot of extra pots and pans and whittled down my collection to the basics.
Then I decided to buy one cast iron pan to replace a lot of the other kitchenware. I have been using this pan practically every single day since I bought it. You can't beat cast iron for wonderful searing and heat retention. Once you get over the fear of food sticking to the pan and learn to use and clean cast iron pans properly, I am convinced they are the most useful cookware money can buy. I used mine last week to make a long-bookmarked recipe, Chettinadu Style Mushroom Biryani from Escapades. I had no fresh herbs on hand that evening, only the pantry staples, but with some dried mint, this turned out to be the most flavorful quick biryani.
Chettinad Style Mushroom Pulao
(Adapted from Escapades, serves 3 to 4)
- Slice 2 medium onions. Fry until browned. A third of the fried onions will be reserved for garnish and the remaining will be used in the marinade.
- Take 2/3 of the fried onions into a large bowl. Add 2/3 cup thick yogurt, 1 tsp ginger garlic paste, a hefty pinch of dried mint, red chili powder, turmeric, salt, garam masala. The garam masala I used is a mixture of just three spices: cinnamon, cardamom, cloves.
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