Ready to get spicy? Put on your ghagra choli, because these fresh peas inspired this week's all Indian One Local Summer meal! I made paneer (soft cheese made from milk curds) from local whole milk. Perfect for Mattar Paneer - an awesome pea curry.
But I think we need more than just a taste of Mattar Paneer. We need to complete the meal with some famous Indian snacks!
The samosas were delightful - flour, butter & milk pastry filled with potatoes, peas and whole spices. (I'm happy to give you the recipe, if you're interested!)
And as promised in my last post, I made some fiery Indian corn on the cob. Lucky for me, my Indian in-laws let me in on the secrets of this salty, spicy, smoky treat. My father-in-law makes it the best, but I've tried to replicate it here. Wanna try it?
First mix up a little bowl of pepper, salt and chili powder, in roughly equal parts. I learned the hard way that you have to use bright orange Indian chili powder (the really spicy stuff) not the dark red American kind. Cayenne pepper might do in a pinch.
Now it's time to fire-roast your corn on the barbeque. Throw the shucked corn directly on the grill, no need for oil. Keep an eye on it and rotate until it's slightly charred on all sides:
Now take half a lime, dip the cut end in your spice mix:
And rub it all over, squeezing the juice over the corn as you rub.
Now you've got an evenly seasoned, hot & tangy ear of corn and you're ready to tuck in!
Your lips will burn but you will love it!
Everything you've seen here was all-local except the salt, spices, oil, and (of course) the lime. Is that cheating? I don't think I will see a local lime in my lifetime - maybe I could keep a little tree indoors? Citrus and tropical fruits might be worth moving for, though ;)
Hmm....maybe to India? :)