mustard seeds: 2 posts

Indian Flattened Rice Pilaf (Poha) : Layering Flavors

My first taste of India was completely different from what I anticipated. I arrived at my friend’s apartment in Delhi, my head still aching from jet lag and the kaleidoscopic array of new sensory impressions. “You must be hungry,” said Swati, as she went into the kitchen. It was close to midnight, but the air was still hot and humid, and my shirt stuck to my back. I wasn’t hungry at all, but I still politely ate a bit of the vegetable pilaf she put in front of me. I expected it to be spicy and hot, but instead it was tart and refreshing, reminiscent more of Mediterranean tastes than anything I’ve previously experienced with Indian food. Poha was the start of my love affair with Indian layered flavors.

poha

Poha is the name for flattened rice (sometimes also referred to as beaten rice) that has been parboiled, rolled, flattened, and dried to produce easy-to-cook, nutritious flakes. It’s a Western Indian version of muesli, and it’s a common breakfast dish. Since poha is already cooked, it only requires a brief soaking to turn the thin flakes into plump grains. It absorbs liquids and flavors easily, and poha works well in soups, pilafs, salads, and even desserts. You can use it in any dish in which you would have used couscous, adjusting the cooking times accordingly.

Continue reading →

Lentil Soup with Coriander, Cumin and Peanuts Recipe

Lentil soup and star fruit salad

The flavors of Gujarati cuisine made a strong impression on me during my first visit. Until I started exploring the Western region of India, which consists of the states of Gujarat, Goa and Maharashtra, I had no idea what to expect. I suspected that the flavors would be very different from the Northern Indian fare one commonly finds in restaurants abroad, but I was unprepared for the diversity of tastes I was to encounter. It all started with a simple dish of dal, lentil soup, which is commonly served with rice towards the end of the meal. It looked unassuming—pale orange with green flecks of cilantro and black mustard seeds, but its sweet and tart flavors, with a delicate touch of toasted coriander and cumin, won me over immediately. It was simple, and yet elegant and memorable.

Continue reading →

From the Archives

Latest Comments

  • Victoria in Japanese Ghost Stories : 5 Books: Kawabata certainly had plenty of personal ghosts to exorcise. I also read this book not long ago. October 24, 2017 at 2:05am

  • Victoria in Japanese Ghost Stories : 5 Books: I seem to recall seeing these lights on the walks with my grandmother. She always explained it scientifically, but they still spooked me. October 24, 2017 at 2:05am

  • Victoria in Japanese Ghost Stories : 5 Books: What a story! I can just imagine how frightened you were. In the Slavic folklore, watery places are the liminal zones, where the spirits and the living can meet. Which… October 24, 2017 at 2:04am

  • Ariane in Japanese Ghost Stories : 5 Books: I have just read “House of the Sleeping Beauties” by Yasunari Kawabata, not a ghost tale, but strange, creepy, and haunting. October 23, 2017 at 9:28pm

Latest Tweets

Design by cre8d
© Copyright 2005-2017 Bois de Jasmin. All rights reserved.