Page 33 - 201415_TOH_Cookbook

AROMATIC SPICY
KALE RICE
SUBBASWAMY FAMILY, AMHERST, MA
“When I came to America years ago, it was diicult to ind Indian vegetables.
I quickly learned to modify my recipes
by subsituing vegetables I found in American grocery stores. Tradiionally, this recipe is made with fenugreek leaves. We use fenugreek leaves as well as fenugreek seeds in our cooking. Now the seeds are available in small packets along with other spices and dried herbs in grocery stores. But I sill have to go to Indian stores to
get the leaves, where they are sold in big bunches. I prepare this recipe when I don’t feel like making chapai for dinner (be- lieve me, this rice is easier to make than chapai). Since my husband, Chancellor Subbaswamy, likes lavored rice beter than plain rice, I don’t hear him complain about missing chapai at dinner ime anymore.” Mala Subbaswamy
PREPARATION
1. In a pot, combine the rice with 2 1/4 cups water. Bring to a boil, then lower the pot to a simmer and cook unil the rice is cooked through. Let the rice cool to room temperature.
2. Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds and asafeida and cook unil the mustard seeds pop.
3. Add the kale and peas and cook un- il sotened. Sir in the Indian spice mix, salt to taste, turmeric, coconut and lemon. Mix well. Add rice and mix thoroughly. Serve with rice on the side.
INGREDIENTS
Serves 4 to 6
1 cup basmai rice 2 tablespoons vegetable oil 1/2 teaspoon black mustard seeds Pinch of asafeida 2 bunches kale, stems removed and
leaves chopped inely 1/2 cup frozen green peas
2 tablespoons Indian spice mix for rice, such as MTR Wangi Bath (a mix of roasted urad dhal, china dhal, coriander seeds, dry red chiles, fenugreek seed and asafeida)
Salt 1/2 teaspoon ground turmeric 1 teaspoon inely shredded, unsweetened coconut lakes Juice of 1/2 lemon Plain yogurt, for serving
Taste of Home – Page 25