One of Thanksgiving’s staple sides is the omnipresent mashed potatoes. We make ours with red potatoes with a healthy dose of roasted garlic and heavy cream. It works well with our main dish, the Cornish Hen Murg Mussallam (recipe on saltasneeded.com), adding a nice backdrop to the spicy Lamb mince stuffing in it.
But one of the side effects of an elaborate holiday dinner are leftovers , and finding different ways to serve them . Today I share with you my recipe of a lunch I served using leftover mashed potatoes over the weekend, to a family that insisted I share it with my readers.
These fried dumplings are a common street food found in the western part of India and are called BATATA VADAS. They are usually served as a sandwich in a soft dinner roll like bread called Pav, with a generous spread of a spicy red garlic chutney.
The Spicy Pesto is very versatile and can be served as a dip or spread and stores well in an air tight container, in the refrigerator for up to a month.
Ingredients
DUMPLINGS
2 cups leftover mashed potatoes ( makes 16-18 Dumplings)
2 Serrano peppers finely chopped
10 Curry leaves
Juice of 1/2 lemon.
Oil for Frying
Salt as needed
FRYING BATTER
1 cup Chickpea flour (Besan)
1/4 tsp Turmeric
1 tsp Paprika
Salt as needed
Mix all ingredients for the dumplings . Take small portions and shape them into balls and keep aside.
Add enough water to the Batter ingredients to make a semi-thick paste. It should be thick enough so it coats the potato balls well.
Heat the oil on high till smoking. Dip the potato balls individually in the batter and gently drop them into the oil. Reduce heat to medium and fry stirring gently, till they turn a golden brown color. Drain on paper towel.
PESTO SAUCE
1 cup chopped Cilantro
4 Serrano Peppers
1/4 cup Parmesan cheese
4 pods garlic
1/4 cup Extra Virgin olive oil (EVOO)
Blend the first 4 ingredients in a food processor while slowly pouring in the EVOO. Taste before adding salt. Store in an air tight container.
SERVING SUGGESTIONS
As an appetizer on its own with a little chili oil drizzle and the pesto as a dipping sauce.
Cut open a dinner roll, spread some of the pesto on both sides and place a dumpling in between and serve as a sandwich.
So this was supposed to be the name for my blog initially but was rudely struck down by my L&M (Lord and Master) and the PKs (Prodigal kids). The general opinion (to put it mildly) was it sounds like ‘Korean Flavor’, go figure. But what do I, having stayed home for 20+ years know about the world and the way it turns, so I gave in and spent another 6 months looking for a new name – Salt as Needed. Miracle of miracles they approved, Bless my heart ! And the journey starts…….
In India when something is referred to as Curry or Kadhi it really means some kind of a gravy or ‘liquidy” dish made with either lentils, legumes,yogurt, veggies or a protein. Every region in India has their own version of a curry. Western India uses a lot of dry coconut,turmeric, cumin, coriander , jaggery or sugar with tamarind and kokum (Garcinia Indica) used to add acidity to the curry . In the North they use red chili powder, coriander, cumin, cardamom, cloves and bay leaves along with tomatoes or yogurt to form their curries. . The South uses fresh coconut, black pepper,dry red chillies, coriander and cumin seeds with tamarind in their lentils and veggies. It is very interesting, in the East they use a lot of coconut milk but very few spices like mustard seeds, fennel seeds and black cumin with jalapeno peppers used for heat in their curries, relying more on the natural flavors of the veggies and protein and keeping it delicate. Growing up in India, the famous “Sindhi Kadhi”, laden with veggies in an aromatic lentil based tamarind and tomato broth, was a Sunday staple at my house (promise to share that recipe soon).
When I moved to the USA, I saw a lot of curry powder or Madras curry powder on grocery shelves that smelt and tasted nothing like what we used in Indian cooking. They were the English version of the curry powder, a leftover from their days of colonizing India- which like their Raj(rule)- they did a terrible job of.
So let me share with you my version of a Shrimp Curry that is like me, a lot of East and a little of the West :
Curried Shrimp garnished with crushed pappadums served with mini pita pockets
1 lb medium sized shrimp ( shelled and deveined) drained and dried on a paper towel
2 tbsp olive oil
1 small onion finely chopped
2 cloves garlic crushed
7-8 Curry Leaves* torn in half (see note)
1/2 tbsp chili powder
1/2 tbsp curry powder ( recipe given below)
2 tbsp tomato paste
1 tsp lemon juice
1-2 pappadums** crushed
6 Mini pocket Pitas
SALT AS NEEDED
Curry Powder or Garam Masala ( for Milder curries)
Curry Powder or Garam Masala
8 tsp Green Cardamoms seeds only
6 tsp Cumin Seeds
6 Tsp Peppercorns
1 tsp Cinnamon powder
1 tbsp Cloves
1/4 tsp Nutmeg
Dry roast all the ingredients (except the cinnamon powder)for the curry powder in a pan and grind or finely crush in a mortar and pestle. Store in an airtight bottle a cool place.
Heat oil in a flat bottomed pan, add the chopped onions and saute till translucent . Now add the garlic and cook for 2 minutes. Put in the red chilli powder, curry leaves, tomato paste, salt and cook on low flame stirring all the time for 5 minutes. Add a couple tbsp of water if required. Now increase the flame to medium and add the shrimp in a single layer cooking it for 2 minutes on each side. Take off the stove add lemon juice and sprinkle curry powder all over and lightly toss. The shrimp should be thickly coated with the tomato gravy and have no extra moisture.
Serving Suggestion:
Take a shallow platter or low bowl, pour the shrimps in the center and arrange pita triangles or baby pitas all around. Garnish the shrimp curry with crushed pappadums, giving the dish a variety of textures and tastes all in one bite. You could serve it with a side of sliced red onions too. Serve hot as an appetizer or entree.
HAPPY COOKING FROM KAVITA ATUL!!
Wine Pairing :
I paired this dish with the Pavao, Vinho Verde, a white from Portugal with crisp flavors and just the right acidity and and just enough sweetness to complement shellfish.
Side bar :
*You can find curry leaves, which have a strong citrusy/lemon grassy aroma, in Indian grocery stores but if unable to do so substitute with Basil or Parsley as both are mild herbs that would not overpower the sweetness of the shrimps.
Curry Leaves
**Pappadums are available in Indian grocery stores in various flavors- cumin, pepper, plain etc. choose any that look good to you. They are easy to cook in the microwave. Place them one at a time on a paper towel and cook them for 30 seconds on each side (cooking time may vary with different microwaves). They will crisp up and the way to check preparedness is by making sure there are no doughy parts left. Once again if you are not able to find them, crush plain potato chips and use instead.
Crisp pappadums
Pitas need to be toasted before serving too.
Mini Pita pockets
Saute Onions,Garlic Curry Leaves and Chilli Powder
