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compromise-curry recipe

Date:    Mon, 30 May 94 14:48:38 EDT
 From:    Christina Hulbe (chulbe@magnus.acs.ohio-state.edu)
       Today, I offer Compromise Curry, named for
 several reasons.  Firstly, it is a quick-cooking version,
 taking advantage of already pureed pumpkin, grated and
 frozen vegetables that need only a few minutes to cook,
 and pre-mixed spice, to substitute for the curry cooking
 style.  This is a good compromise when I want to
 "cook" but don't have so much time.  Secondly, it
 is multi-cultural.  Wrapping the vegetables in griddle-
 cooked batter is similar to the Caribbean curry serving
 style but masa is a Mexican ingredient.
       The pumpkin plays best with a sweetish spice mix.
 The blend I like to use here is long on anise, cardamon,
 poppy seeds, and cinnamon and short on turmeric and
 cumin.  If you don't have roasted garlic on hand, that's
 okay, raw (or powdered, compromise city) can be used.  I
 really like the combination of corn && banana flavors.
 Also, the sweetness of the banana is nice with the spiciness
 of the curry.  Serve this with chutney, chile slices,
 whatever.  Enjoy.
 Compromise Curry
             (for two hungry people)
 masa cakes:
 1     Cup        masa harina
 1/2   tsp        baking soda
 1/2   tsp        salt
 2 1/4 Cups       water
 2     tsp        lemon juice (added to the water)
 1     small      banana, in thin circle or half-circle
 1     Cup        pumpkin puree
 1     Cup        water or vegetable stock (or more)
 1     small      onion, sliced in thin rings
 10    oz         frozen spinach (or other frozen
                         vegetable; green peas, etc)
 1 1/2 Cups       grated carrot (3 or 4 carrots)
 8     cloves     garlic, roasted if possible, and pureed
 1 - 2 Tbsp       "curry" seasoning mix (a sweet one is
 1/2   tsp        black mustard seeds
       dash       ground cloves
                  salt to taste
       In a medium bowl, mix together masa, baking
 powder, and salt.  Stir 2 cups of the water into the masa,
 to make a medium-thin batter.  Set the batter aside and
 prepare other ingredients.
       Place a medium (8 to 10 inch) non-stick skillet over
 medium-high heat.  When the skillet is hot, add the
 mustard seeds and cover.  The seeds will begin to "pop".
 As soon as the popping dies down, pour the seeds out of
 the pan, into a small bowl, and set them aside.  Reduce the
 heat to medium and add the sliced onions to the skillet.
 When the onions begin to brown, add 2 Tbsp of the 1 cup
 of stock to the pan and stir, to dislodge the brown bits.
 Repeat this process until the onions have softened and are
 lightly colored (5 to 10 minutes).  Add 2 Tbsp stock, the
 garlic, "curry" seasoning, and cloves to the skillet.  The
 liquid will rapidly boil away.  Add the remaining stock,
 pumpkin, mustard seeds, and sat, and stir to make a
 medium-thick sauce.  Add more stock if needed.  Stir in
 grated carrots, reduce heat to low and allow to simmer
 while the masa cakes are cooking.  When the first masa
 cake is almost cooked, stir the frozen vegetables into this
 quick curry.
       Place a large (10 to 12 inch) skillet, lightly coated
 with non-stick spray, over medium heat.  Stir the masa
 batter.  The batter should pour easily from a spoon.  If it
 does not, add the remaining 1/4 cup of water.  Slice the
 banana into the batter and mix.  To make the masa cakes,
 pour about 1/2 cup of batter into the middle of the heated
 skillet and swirl it outward with the back of a metal spoon
 to make a cake that is 8 or more inches in diameter.  Cover
 the pan and cook until the top of the cake is dry, about
 five minutes.  (add the frozen vegetables to the curry)  Flip
 the cake and continue cooking until it is cooked through,
 about another five minutes.  The cake will be slightly puffy
 and browned on both sides.  Remove the masa cake to a
 serving plate.
       Spoon 1/6 of the curry into a line down the middle
 of the masa cake.  Fold one side over the filling and gently
 roll the cake (in the same direction) over the other side.
 The filled masa cake will look like a burrito or filled crepe.
 Set the plate in a warm place and continue cooking the
 remaining masa cakes.  The masa cakes may be made, set
 aside, and all filled at one time if necessary but they are
 delicate and should be handled with care.   The recipe will
 make six filled masa cakes.
       Serve with a selection of chutneys (mango, lime,
 vegetable, etc).
 kwvegan vegan