Sunday, March 22, 2009

Spring Has Sprung, a picnic would be nice

The photo of the lady says it too, so it is officially here. My photo did not do justice to the display. If you look closely, she has coils of springs for hair, multi-colored coils, I might add. Her sign says Spring is in the hair. She was hilarious and she made us laugh. She was on display this week end at the Kanapaha Botanical Gardens located in Gainesville, Florida.

"Hot" Indian Coleslaw

This slaw is easy, and is full of those great Indian Spices. The spices are warmed, then the slaw is sauteed. You can adjust the "heat" of the dish by upping the ante on the Jalapeno, if you are looking for a firey dish. This one can be served hot, at room temperature or cold. By the way, Gelskitchen is showcasing quickly prepared recipes this month, appropriately labled No Time To Cook. Check it out.

"Hot" Indian Coleslaw
Inspired by Fine Cooking Magazine and 4everykitchen

Prep time: 5 minutes
Cooking time: 10 minutes
Serves 4-6
1½ tsp cumin seeds
2 tbsp canola oil
¾ tsp ground coriander
½ tsp curry powder
½ jalapeno pepper, finely chopped (if you like things spicy,
leave the seeds and ribs in, if not remove them before
1 bag "coleslaw" mix (already shredded cabbage, carrots, etc)
2 tsp kosher or sea salt
1½ tsp sugar
½ cup fresh cilantro/coriander leaves, chopped
3 tbsp lime juice (1-2 limes)
1. Toast the cumin seeds in a small dry skillet over high heat.
Shake the pan frequently. This only takes 3-5 minutes. You'll
smell the wonderful aroma. Transfer to a bowl to cool. Grind
to a fine powder. You can use a mortar & pestle, or, if you're
like me, you'll have a coffee grinder that's easy to clean.
2. Heat the oil in a large skillet over medium-high heat. Add
the spices, jalapeno and cook for about 40 seconds. Add the
coleslaw mix and toss.
3. Cook until the cabbage beegins to soften, tossing
occasionally (about 5 minutes). Add the sugar, toss, taste and
adjust the seasonings. Stir in the cilantro and lime juice and

1 comment:

  1. I love coleslaw and Indian spices! Together? Well, that sounds just great. And totally refreshing.