Demystifying Indian Food
Vijaya Selvaraju demystifies a number of Indian food dishes for us in this episode of OWK. First up is dal soup, which she easily cooks in a crock pot. Made out of lentils and other common ingredients such cumin, mustard seeds, and cardamom, it's a wonder more people don't make this delicious soup. Next, fish in red chili chutney. It sounds complicated, but see how simple the marinade is and how well these flavors work with the sweet firm halibut flesh. And there are but three ingredients in the chutney but each brings a contrasting flavor profile that works so well together. Lastly, she makes a simple coconut barfi. It's a fudge-like dessert where the coconut is perfectly offset by the sweet cardamom, rich condensed milk and nutty ghee. Will be a hit at your next pot-luck!
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