Looks like all my pleas to spring to finally come seems to have worked, it has arrive a little later, but it certainly is here in all its glory.
It has been a spectacular week! As with everything, when the sun shines and the flowers bloom, you forget that the weather was cooler for a couple of weeks longer. I have been a good girl and spent some time getting my walking groove back. This has meant less time in the kitchen, so the dish of the day is a colorful stir fry with Panchphoron, yes a Bengali Style stir-fry. Although, speaking of walking it took quite a bit of effort to convince myself my wet and rainy Friday morning walk to the office was a precurser to May flowers.
The soccer season has just started and how, there is a reason we have the term soccer mom. I was a good girl and got them a new soccer ball, which Aadi does not want to share with Deepta. Between reading Swindle with Deepta, I realized that they had a crazy poem we had in school as a part of their assigment,
“There lived a sage in days of yore and he a handsome pigtail wore, but wondered much and sorrowed more because the pigtail hung behind him”
Who would have thought that Thackery’s piece would have such cross continental appeal.
Well, maybe appeal might sound a little stretched since Deepta did think that the poem did not make a whole load of sense.
We just forraged our first batch of Dandelion greens from the garden and I shall tell you all about them in this week’s spices and seasons column. While I do not mention the column a lot, it has been about a year that I have been sharing spice and seasonal talk on the Small Bites blog, mostly through original recipes. In some cases, there is some cross posting between the blogs, but in most cases they are orginal recipes. The core emphasis of that blog is to feature simple recipes that usually stick to a few core spices to showcase the harmory between spices and often picking something that is the ingredient of the season. Just another effort for me to showcase my love of exploring Indian inspired flavors with local produce.
Here is my stir-fry as promised. I hope that I can get my act together to post something sweet and enticing for Bengali New Year on the 15th.
A light and lovely Bengali style stir fry,
- 2 tablespoons oil
- 1 teaspoon panch phoron (Bengali Five Spice Blend)
- 2 teaspoons ginger paste
- 2 to 3 dried red chilies
- 2 cups cubed radishes (I used Daikon)
- 11/2 cups of cubed kabocha squash
- A pinch of turmeric
- 1/2 teaspoon red cayenne pepper
- Salt to taste
- 3 cups of baby kale
- Heat the oil in a large skillet or wok and add in the panchphoron and wait until the spices crackle.
- Add in the ginger paste and te dried red chilies and stir lightly.
- Add in the radishes and the kabocha squash and mix well.
- Stir in the turmeric, cayenne pepper and the salt. Cover the skillet and reduce the temperature to low and let it rest for about 10 minutes.
- Remove the cover, letting the steam water drip into the pan and stir well. the vegetables should be tender crisp at this point.
- Mix in the kale and stir well. Cook until the kale is just wilted and there you have a lovely stir fry that seduces you with flavor and color.