SIUSLAW NEWS ❚ WEDNESDAY, APRIL 27, 2016
9 A
Spice, a friend to fans of fl avor
Many people on low-sodium diets i nd cooking with spices is a great way to add
some l avor to their meals without betraying their diets. But cooking with spice is a
great way for all people to add l avor and experiment in the kitchen.
Perhaps no ethnic cuisine is more associated with spices than Indian food. Some
people love their Indian food to pack a potent, temperature-raising kick, while others
prefer more subtle dishes in which the spices add l avor without creating a four-alarm
i re in their mouths. Cooks who want to experiment with spice in their kitchens can
try the following recipe for “Fried Green Beef ” from India native Ruta Kahate’s “5
Spices, 50 Dishes” (Chronicle Books).
large bowl or plate. Remove any big gobs of marinade from the scaloppine but don’t
scrape all the marinade off ; you want as much of it to stay on as possible. Dip each
scaloppine in the rava and dust well on both sides. Pan-fry in batches until crisp and
browned, 3 to 4 minutes on each side. Do not overcrowd the pan. Remove to a paper-
towel lined plate. Serve immediately.
Note: Rava, also called sooji, is Indian cream of wheat. It is available as both i ne
and coarse l ours. You may use either.
FRIED GREEN BEEF
Serves 4
2
pounds London broil (inside round)
21⁄2 cups coarsely chopped, tightly packed, rinsed cilantro
leaves and tender stems (about 1 bunch)
2
medium green serrano chiles, coarsely chopped
21⁄2 tablespoons lemon juice
2
tablespoons water
11⁄2 teaspoons i nely grated fresh ginger (about 3-inch
piece)
1
teaspoon i nely grated garlic (about 2 large cloves)
1
teaspoon salt
1⁄4 teaspoon ground turmeric
1⁄4 teaspoon cumin seeds, i nely ground
1⁄2 cup or more canola oil
1
cup rava, semolina or cream of wheat (not the quick-
cooking kind) (see note)
Ask your butcher to slice the meat into 1⁄2-inch thick
slices. When you get home, lay the slices between sheets
of plastic wrap and pound with a mallet until each slice is
about 1⁄8-inch thick. h ese slices are huge, so you can cut
each pounded scaloppine widthwise into 2 pieces. You will
end up with 10 to 12 slices.
Using a food processor or blender, grind the cilantro,
chiles, lemon juice, water, ginger, garlic, salt, turmeric,
and cumin to a smooth, i ne paste. Taste for seasoning
and adjust the lemon juice and salt as needed; the masala
should taste slightly tart as well as salty. Smear the masala
over the meat, turning and restacking each piece to ensure
that all the slices are evenly covered. Set aside to marinate
for 30 minutes or up to 12 hours in the refrigerator.
Heat the oil in a large, heavy skillet. Place the rava in a
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