Saturday, August 3, 2013
My project for the fall is to learn how to cook my favorite Indian dishes. You used to be able to get great Indian food at fairly reasonable prices. Not anymore. So it's high time I added new dishes to my repertoire. My eggplants are plumping up fast, and that was much of the inspiration for this decision. I'm looking forward to some bharta.
Yesterday I harvested some mint, cilantro, garlic and shallots and whipped up some mint chutney to dip pappadam in.
Searching recipes online I discovered that there are endless recipes for mint chutney. Here's mine.
bunch of mint
bunch of cilantro
6 fresh garlic cloves
3 tablespoons of fresh squeezed lime juice
1-2 tablespoons of olive oil
2 tablespoons of ice water
1/2 tsp cumin
it all goes in a blender to emulsify