Indian style Mustard greens dish

Lately, i have been fascinated by Indian food.  Trying to learn new styles and dishes from friends, videos and from books. It is truly an amazing cuisine, endless combinations of incredible spices. As always the key is quality of ingredients. Use very fresh, highly fragrant, flavorful spices.  I get most of mine from Penzey's online. They do not last indefinitely; 6 -12 months is maximum shelf life for most spices.

Take 2 medium potatos, dice them and steam them for 10 minutes. Set aside

Take a big bunch of mustard greens and a bunch of spinach. Clean them up, chop them up and steam them for 10 minutes.

In a food processor, put the greens, a chili, and a small piece of ginger and 1 tsp salt.  Puree this mixture, adding water as needed to make a thick puree. Set aside for a moment.

In wok, place 1/4 cup coconut oil and heat up over medium heat. Add 2 tbsp cornmeal and stir constantly for 2 minutes. Add 1/2 cup water, keep stirring. This will thicken very much. Cook for another half a minute, constantly stirring.

Add the greens to this, mix very well, lower heat and cook for 3-5 minutes.

Serve hot, immediately

menu for dinner for 6 in Concord on September 19

will be presenting another dinner at the home of a wonderful photographer on Sunday, September 19.

The Japanese inspired menu will be

appetizers
tempeh kabobs (homemade tempeh)
taro croquettes

soup
first course
seaweed salad w/ yuzu dressing

second
homemade tofu with spicy sesame sauce, sauteed snow peas and sprouts

third
eggplant and portabella dengaku (grilled with miso sauce)
stir fried burdock, lotus and carrots with ginger and garlic
dandelion greens with walnut miso dressing
beets pickled with umeboshi
rice

dessert green tea raspberry cake
matcha ice “cream”