tag:blogger.com,1999:blog-66444566161578148372011-04-21T19:04:10.488-04:00Dedicated to sharing delicious, health-conscious, vegetarian recipes from all corners of the globe. My love for Indian cuisine is prominently displayed...Far Flung Flavorhttp://www.blogger.com/profile/00431969223951487763noreply@blogger.comBlogger21100tag:blogger.com,1999:blog-6644456616157814837.post-45261019050817453852008-02-03T23:08:00.000-05:002008-02-04T01:11:02.964-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_5i-s2lf76vs/R6argGpxz1I/AAAAAAAACtA/GEdRrL7nTzI/s1600-h/cherrysalsa.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_5i-s2lf76vs/R6argGpxz1I/AAAAAAAACtA/GEdRrL7nTzI/s320/cherrysalsa.jpg" alt="" id="BLOGGER_PHOTO_ID_5163002590856859474" border="0" /></a><br />"...it's so fresh, it makes you think of summer"<br />-Aaron Dennis, my devoted taste tester<br /><br /><br />I guarantee that with every bite, you'll be sayin, "God damn!"<br /><br />This salsa recipe spawned from trying to "reconfigure"--geekspeak thanks to being constantly plugged in--two more flavorful versions of something I grew up on (which sadly, was that blasphemous Old El Paso variety).<br /><br />Everytime I go to my Grammie and Pa's, they always unveil a food spread that has me coming back for seconds and thirds and... A staple of theirs is a simple fresh salsa which resembles gazpacho. I got the recipe from them and finally decided to take it for a spin. While the tastebuds were processing the finished product, the mind wandered to a palatable, slightly sweet salsa from Traverse City's own, <a href="http://www.cherryrepublic.com/">Cherry Republic</a>. Eureka! I looked at the remnants of a 4 pound box of dried cherries in my kitchen and went to work.<br /><br />Here it is:<br /><br /><span style="font-weight: bold;">Zesty Cherry Salsa</span><br /><br />Ingredients:<br /><br />1 28 oz can of diced tomatoes<br />1 12 oz can of tomato sauce<br />1 15 oz can of black beans, rinsed<br />1 cup chopped cilantro<br />3 celery sticks, diced<br />1 green pepper, diced<br />3 vine ripened tomatoes, diced<br />1 large Spanish onion, diced<br />6 cloves garlic, minced or crushed<br />freshly squeezed juice of two lemons (please don't do bottled lemon juice)<br />freshly ground black peppercorns, to taste<br />salt, to taste<br />3/4 cup dried cherries<br />food processor or blender<br /><br />Directions:<br /><ol><li>Best prepared one day in advance, trust me.</li><li>Combine all the ingredients but cherries, in a large bowl.</li><li>Remove about one third of the combined salsa and place in food processor.<br /></li><li>Add cherries.</li><li>Process until fairly smooth.</li><li>Recombine with the reserved ingredients, mix well. You'll notice the beautiful rich burgundy color imparted by the cherries.<br /></li><li>Let sit for 1-2 hours in the refrigerator, flavors will get richer over time.</li><li>Makes about 2-3 liters!! A-ma!</li><li>Best combined with lime tortilla chips. The tastes commingle in a way that will make your tongue vibrate. Zing of the acid plus the sweet of the salsa is award-winning.<br /></li></ol>Hope you dig...<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6644456616157814837-4526101905081745385?l=farflungflavor.blogspot.com' alt='' /></div>Far Flung Flavorhttp://www.blogger.com/profile/00431969223951487763noreply@blogger.com0tag:blogger.com,1999:blog-6644456616157814837.post-41715782064698820832008-02-02T14:54:00.001-05:002008-02-03T22:21:23.827-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_5i-s2lf76vs/R6aEq2pxzvI/AAAAAAAACsU/oqpqWGSDeoU/s1600-h/dahi_idliwatermark.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://1.bp.blogspot.com/_5i-s2lf76vs/R6aEq2pxzvI/AAAAAAAACsU/oqpqWGSDeoU/s320/dahi_idliwatermark.jpg" alt="" id="BLOGGER_PHOTO_ID_5162959894586969842" border="0" /></a><br /><a href="http://en.wikipedia.org/wiki/Idli">Idlis</a> are steamed rice and lentil dumplings that hail from South India. They are usually eaten for breakfast as they are light, yet sustaining. I first had them last year in Gujarat after <a href="http://www.youtube.com/watch?v=wuGb-WlepvA">yoga and laughing club</a> in an Ahmedabad park. They were swimming in spicy sambhar, a zesty soup with an earthy flavor. It wasn't until I tasted them bathed in cool, tangy, and delicately spiced yogurt (or dahi in Hindi) that I grew partial to them.<br /><br />Just recently, I went to Jackson Heights (one of my favorite New York Indian neighborhoods) hellbent on finding an <a href="http://en.wikipedia.org/wiki/Image:Sa_idli_stand.jpg">idli steamer</a>. Sure enough, I was able to pick one up at <a href="http://newyorkdailyphoto.blogspot.com/2007/03/patel-brothers.html">Patel Brothers</a>--a wonderfully affordable and extensive Indian supermarket. My goal was to promptly go home and make up a batch of these fluffy delights. But before I could do that, I had to swing by one of my old haunts, <a href="http://www.rajbhog.com/get_retail_locations.asp?store_id=4">Rajbhog Sweets</a>, to taste the recipe that I planned to emulate. So, without further ado, here is my version of Dahi Idli:<br /><br /><span style="font-weight: bold;">Dahi Idli<br /><br /></span>Ingredients:<br /><br />1 pkg. Idli mix (<span style="font-weight: bold;">Swad</span> never does me wrong)<br />16 oz. plain nonfat yogurt (or <span style="font-weight: bold;">Desi Dahi</span> for a richer, more authentic taste)<br />2 cups cold water<br />1/2 one quart envelope of nonfat dry milk (<span style="font-weight: bold;">Alba</span>)<br />1 cup finely chopped cilantro<br />8-10 <a href="http://www.uni-graz.at/%7Ekatzer/engl/Murr_koe.html">curry leaves</a><br />1 tsp mustard seeds<br />2 tbsp <a href="http://www.qualityspices.com/cgi-bin/cgiwrap/kundanfo/shopzone30.cgi/st_prod.html?p_prodid=185&amp;p_catid=4">chunky chat masala</a> (<span style="font-weight: bold;">MDH</span>)--a 16 spice blend with <a href="http://en.wikipedia.org/wiki/Black_salt">black salt</a> which lends a sulfury taste that is just so toothy<br />3 tbsp dried unsweetened flaked coconut<br />2 tsp paprika<br />1 idli steamer and pressure cooker set<br />13x9 inch glass casserole dish<br /><br /><br />Directions:<br /><ol><li>Prepare idli as directed on package</li><li>Whisk yogurt, water, and dry milk until blended</li><li>Add cilantro, curry leaves, mustard seeds, and 1 1/2 tbsp chat masala to the runny yogurt mix</li><li>Place steamed idlis side-by-side in casserole dish<br /></li><li>Gently pour yogurt mixture over idlis</li><li>Sprinkle coconut, remaining chat masala, and paprika (in that order) over top of idlis.</li><li>Refrigerate for a few hours to let the flavors develop and mingle</li><li>Serve chilled with cilantro leaf garnish<br /></li><li>Yields 16 delectable idlis</li></ol>Enjoy!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6644456616157814837-4171578206469882083?l=farflungflavor.blogspot.com' alt='' /></div>Far Flung Flavorhttp://www.blogger.com/profile/00431969223951487763noreply@blogger.com0