Southern comfort, Indian-style - KATV - Breaking News, Weather and Razorback Sports

Southern comfort, Indian-style

Updated: Aug 14, 2014 03:19 PM
© David Hagerman / Bonnier © David Hagerman / Bonnier
  • RecipesMore>>

  • Game Day Dip

    Game Day Dip

    Saturday, September 13 2014 12:14 PM EDT2014-09-13 16:14:26 GMT
    By: Marc HaynesIngredients:8 oz Philadelphia cream cheese2 Cups of shredded cheddar cheese1 Can of Rotel Tomatoes1 tsp ground cumin1 Can white corn1 Can yellow cornDirections:Melt cream cheese in microwave for approximately 2 minutes. Add additional time if cream cheese is not completely melted.After cream cheese is softened stir in the shredded cheddar cheese and microwave for an additional 2 - 4 minutes (until mostly melted)Add can of Rotel tomatoes (NOT drained), the cans of corn (drained)...More >>
    By: Marc HaynesIngredients:8 oz Philadelphia cream cheese2 Cups of shredded cheddar cheese1 Can of Rotel Tomatoes1 tsp ground cumin1 Can white corn1 Can yellow cornDirections:Melt cream cheese in microwave for approximately 2 minutes. Add additional time if cream cheese is not completely melted.After cream cheese is softened stir in the shredded cheddar cheese and microwave for an additional 2 - 4 minutes (until mostly melted)Add can of Rotel tomatoes (NOT drained), the cans of corn (drained)...More >>
  • Paleo Country Breading & Frying

    Paleo Country Breading & Frying

    Saturday, September 13 2014 11:53 AM EDT2014-09-13 15:53:52 GMT
    by: Julianne BitelyIngredients:1 cup almond flour1/3 cup shredded coconut1/4 tsp paprika1 tsp garlic powder1/2 tsp black pepper1/2 tsp dried thyme2 large eggs (free range, please), beaten *for washCoconut oil for fryingCooking Oil Temperatures:Chicken: 350-375 degreesGreen Tomatoes: 360-375 degreesOkra: 350-375 degreesfor more recipes from Julianne go to WellnessInLittleRock.comMore >>
    by: Julianne BitelyIngredients:1 cup almond flour1/3 cup shredded coconut1/4 tsp paprika1 tsp garlic powder1/2 tsp black pepper1/2 tsp dried thyme2 large eggs (free range, please), beaten *for washCoconut oil for fryingCooking Oil Temperatures:Chicken: 350-375 degreesGreen Tomatoes: 360-375 degreesOkra: 350-375 degreesfor more recipes from Julianne go to WellnessInLittleRock.comMore >>
  • Vietnamese pulled pork sandwich (Banh Mi), 9/12/14

    Vietnamese pulled pork sandwich (Banh Mi), 9/12/14

    Friday, September 12 2014 11:42 AM EDT2014-09-12 15:42:01 GMT
    Jason KnappGreen Leaf Grill4-1/2 lb Boston butt pork roast1 tablespoon sesame oil1/3 cup waterFor the rub:1/2 tablespoon salt1/2 tablespoon garlic salt1 teaspoon freshly ground black pepper1-1/2 tablespoons sugar1/2 teaspoon cayenneFor the pickled carrots and daikon:3 or 4 medium carrots (about 1/2 lb), shredded or cut into thin matchsticks1 small daikon radish (about 1/2 lb), shredded or cut into thin matchsticks2 cups warm water2 tablespoons sugar1 tablespoon salt (or more to taste)2 tables...More >>
    Jason KnappGreen Leaf Grill4-1/2 lb Boston butt pork roast1 tablespoon sesame oil1/3 cup waterFor the rub:1/2 tablespoon salt1/2 tablespoon garlic salt1 teaspoon freshly ground black pepper1-1/2 tablespoons sugar1/2 teaspoon cayenneFor the pickled carrots and daikon:3 or 4 medium carrots (about 1/2 lb), shredded or cut into thin matchsticks1 small daikon radish (about 1/2 lb), shredded or cut into thin matchsticks2 cups warm water2 tablespoons sugar1 tablespoon salt (or more to taste)2 tables...More >>

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My grandmother's neighbors in Paris were puzzled: Why did endless thumping emanate from her basement every morning? She struggled to explain.

It was the 1950s and her husband was a junior diplomat, one of the first posted abroad after Indian Independence. This meant entertaining streams of Indian visitors, official and otherwise. All of them were desperate for Indian food.

Since my grandmother was from Kerala, that meant dosas, the savory South Indian fried crêpes that even the most parochial North Indian knew and liked. To make the batter, rice and small black lentils called urad dal had to be soaked for hours, then pounded repeatedly on a quern, a flat stone hand-mill, to form a thick, creamy paste.

Luckily, the Indian government paid for a cook, a young man from Kerala. He had to do the pounding in the morning, since the batter took a day to ferment, even helped by the warmth of a basement boiler. Dosa batter lacks the elastic gluten necessary to trap large, quick-forming bubbles, so no yeast is added; dosas depend on natural fermentation and small, slow-forming bubbles for their lift.

Once it was ready, a spoonful of the batter was thinly spread in a circle on a steaming hot griddle and briefly fried until it was lacy and crisp and browned on one side. Then it was drizzled with ghee. A dollop of aloo masala, spiced mashed potato fragrant with fresh curry leaves, was placed in the center, and the dosa was folded in half to encase it.

Paired with a spicy, tamarind-soured sambar and an herbaceous fresh coconut chutney, masala dosas helped my grandmother make friends of many strangers during her time in France.

When she returned home to Kerala, she replaced the quern with a motor-driven stone grinder set in a big stainless steel bowl, a device so essential to South Indian home cooks that politicians give them out to get votes. Until she died last year at 94, it ran almost every day in her kitchen, emitting a slurred whirr in place of those thumps in Paris from long ago.


See the recipe for Dosas »




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