Last night was experimentation night in the kitchen. Inspired by a ready-to-cook Chicken Tenders Curry that I found last week at Trader Joe’s, I got out a new gadget and an old cookbook and went to town.
The curried tenders, which come 1 ½ pounds in a sealed
plastic pouch (about $4), were boldly flavored with traditional curry
spices and ridiculously easy to
prepare. Though the “tender” texture is a bit odd (I’m assuming they are
pounded with great gusto), the meat cooks on a grill or in a fry pan in about 5
minutes and is easily shredded for casseroles, sandwiches, salads and rice
dishes. That was pleasant surprise #1.
#2. Needing an interesting but easy dish to accompany the grilled chicken, I turned to “Yamuna’s Table,” a 1992 vegetarian cookbook of powerful Indian flavors by Yamuna Devi. In terms of flavor, texture and temperature (it’s served at room temperature), her Carrot Slaw with Cashews was the perfect partner. The recipe is below; the book is still available at Amazon.com for about $20 new, $4 and up for a used copy.
Pleasant surprise #3: the Speed Prep One-Handed Mandoline Slicer. I’ll try any new gizmo that allows me to do two things at once in the kitchen. This mandoline, made by Lifetime Brands, is easy to use -- just squeeze the handle with one hand -- and to clean -- dishwasher safe, though a pound of carrots left one blade slightly orange. There are three stainless steel blades for grating, slicing and julienning. (Devi’s recipe calls for shredded carrots: I found the julienne produced by the mandoline a more desirable texture.) The blades work well on carrots, squashes, onions, leeks, peppers, and firm cheeses.
Of course, this mini-mandoline is no substitute for a
larger, faster food processor or a sturdy professional mandoline from Zyliss or
Oxo. However, it’s ideal for anyone with limited storage space or limited
budget (the Speed Prep mandoline costs about $20 in most housewares departments
and at Amazon.com). It’s a great gift for young people cooking for themselves
in dorms and tiny apartments.
Here’s Yamuna Devi’s recipe for Carrot Slaw. You’ll find other appetizing dishes, such as Shredded Beets with Fresh Coconut, and Cauliflower and Cheese Croquettes in her book, “Yamuna’s Table.”
3 cups finely shredded carrots
1 quart boiling water
½ Serrano chili, seeded and minced
2 tablespoons fresh lime juice
½ tablespoon maple syrup
2 tablespoons chopped cashews, pan-toasted until golden
1 tablespoon finely chopped cilantro
Place the carrots in a colander and pour the boiling water over them. Drain well. Combine the chili, lime juice and maple syrup in a bowl and whisk with a fork. Add the carrots, cashews, and cilantro and toss to mix. Serve at room temperature or chilled.
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