New Book: "Modern Spice"

posted May 4, 2009
  by Christine Gable, Kiddie Chow

It was just a few days ago when my daughter was putting some dishes away after a small family get-together (and standing up on a stool putting away some rarely-used large platters and bowls), when she asked:

“Mom, are you ever going to use this mortar and pestle?”

Oh my, I had picked that up at a garage sale with grand plans—but it had just been setting around ever since. Gathering dust. You see, when I bought it, I initially had visions of trying out a few recipes-from-my-past—some vegetarian concoctions from macrobiotic days long gone. But life was busy. And it seems that the mortar and pestle was spending more time gathering dust than grinding goodies.

But no longer. That’s because I know I’ll put it to good use in trying some of the divine recipes in Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen. Yes, there are definitely many delectable ways to use that mortar and pestle in the pages of this new cookbook.

Yet it’s so much more than a cookbook—it’s more of a journey through author Monica Bhide’s heart and soul—one that leaves the mouth watering and heart aching for a taste of what she has so eloquently detailed. With the rich essays tucked in-between the recipes, this book is so much more than page-after-page of delectable food (although it is that also, for sure). It is a heart-felt excursion through Monica’s family food memories that have taken her from growing up and living in the Middle East (after being born in New Delhi) to being an adult book author and food writer residing in Washington, D.C.

Cookbooks often find their way to my bedside table for some before-shut-eye reading. And while it’s not wise to crack one open if the belly is growling (I highly recommend having that bedtime snack first), I can’t think of a better way to relax at the end of a long day than to curl up with this book. It’s a guarantee you’ll head into slumber with dreams of sweet and tantalizing spices twirling through your dreams—and you just might wake up inspired to try one of over 125 sassy recipes that’ll bring Monica’s modern taste of India to your table.

And although I’ve certainly enjoyed eating at local Indian restaurants, I really haven’t spent much time exploring Indian recipes. But no longer. For not only did the essays, the personal anecdotes and stories pull me in and not let go (keeping me up much too late sometimes!), the pages of the book were littered with sticky notes of recipes to try by the time I was at the end.

On my first to-make list:

Mango-Almond Chutney (page 39)

Papaya-Mango Tango (page 62)

Beet Salad with Yogurt Dressing (page 100)

Pomegranate-Mango Toss (page 109)

Lychee-Pineapple Salad (page 118)

Salmon with Kumquat Chutney (page 184)

Fennel-Rubbed Fish Fillets (page 185)

Brown Basmati Rice with Pine Nuts, Mint & Pomegranate (page 197)


And last, but certainly not least, I’ve earmarked ‘How to Grind Spices’ on page 102 to get that mortar and pestle earning its keep.


Next week: Jenny’s Caesar Salad

About the book:
Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen
By Monica Bhide
288 pages, $25, published 4/21/09


Spice, Crackle, and Pop Recipe
http://www.cdkitchen.com/


Serves/Makes: 8 cups
Ready in: < 30 minutes

* 1/4 cup vegetable oil
* 1 pinch asafetida (optional)
* 2 teaspoons black mustard seeds
* 1 teaspoon ground turmeric
* 3/4 cup roasted, salted peanuts
* 1/2 cup roasted, salted cashews
* 6 cups puffed rice cereal
* 1 cup thin sev (optional; see Note)
* 3/4 cup golden raisins
* 1 tablespoon sugar
* 1/4 teaspoon ground coriander
* 1/4 teaspoon ground cumin
* 1 teaspoon fennel seeds
* 1/4 teaspoon dried mango powder

Heat the oil in a 5- to 6-quart nonstick saucepan over medium-high heat. When hot, add the asafetida and mustard seeds and stir until the seeds begin to pop, about 30 seconds. Reduce the heat to low and add the turmeric, peanuts, and cashews. Stir for about 30 seconds, until the nuts are completely covered with the flavored oil.

Keeping the heat on the lowest possible setting, add the cereal and stir until it is completely covered with spiced oil and golden throughout, about 1 minute.

Remove from the heat. Add the sev (if using), raisins, sugar, coriander, cumin, fennel seeds, and mango powder. Continue to mix—your hands are your best tools here—until the cereal is well coated with the spices, about 2 minutes.

Let the mix cool completely. Serve immediately or store in an airtight container.

A kid-favorite recipe—recommended and reprinted with permission from Monica Bhide.

Note (from Monica): This recipe uses sev (gram flour vermicelli), a very versatile ingredient. When I was growing up, a distant aunt showed me how to make it—it is a long, tedious, and involved process and we are lucky that we can now buy it ready-made at the Indian grocery stores!

You can sprinkle it on salads, top plain yogurt with it, or even just munch on it as is.

©2009 CDKitchen, Inc. No reproduction or distribution of this article is allowed without express permission from CDKitchen, Inc.
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http://www.christinegable.com/

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