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Locavore Cooking with Southern Efficiency and Northern Charm

Posts Tagged ‘Monica Bhide

Monica Bhide’s Morel Pulao with Cashews

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Morel Pulao with Cashews.

I don’t cook Indian often at home, but it’s not for lack of love of the cuisine, and especially, its fragrant spices. I reviewed Ragavan Iyer’s tome while at The Sun and just met this Indian chef extraordinaire at the recent IACP conference in Portland. But lately I’ve been most fascinated by the fusion recipes of Monica Bhide, who regularly writes for The Post‘s food section and NPR’s Kitchen Window. And her newish Modern Spice cookbook is a gem. Mark Bittman wrote the introduction.

Because morels are the most tempting wild mushroom now in season, Bhide’s Morel Pulao with Cashews grabbed me. I’ve made it twice now, both times without the exact ingredients on hand. I substituted sauteed chanterelle duxelles for the morels the first time and used fresh ones this second time. Didn’t have paneer on hand to use either time, and I had trouble “stuffing” the morels without causing them to crumble. Still, this aromatic, flexible basmati rice dish makes an excellent side or even main dish with a salad. Sauteeing the cardamom, cinnamon stick, bay leaves, grated onion and ground cashews together creates quite a comforting perfume. This is delicate Indian comfort food. The recipe is also less complicated than it sounds. Maybe next I’ll tackle South Indian masala dosas, with their fermented crepe batter. But for now, a rice pulao is a nice place to start. Click below for the recipe.

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Written by baltimoregon

May 31, 2010 at 1:36 am

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