Sasidhar (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} psasidhar) wrote,@ 2008-04-21 22:41:00 |
|
Thotakoora Khaima!
Thotakoora Khaima!
Now, what's that?
Let's pick it apart. Khaima is coastal Andhra word for Kheema (which, in turn, is the Telangana/Hindi/Urdu word for Ground Mutton). What's Thotakoora, cooked most popularly with lentils as Thotakoora Pappu, called in English? I really don't know. The literal translation is "Leafy Garden Vegetable," and that could be any. Google and wiki give some pointers.
Green Amaranth,
Chinese Spinach,
Pigweed (Eh?).
One of the tricks of cooking ethnic dishes in US is to learn about the nearest replacements that could give the original flavour. Thotakoora Khaima requires, obviously, two key replacements - Thota Koora and Khaima (Ground Mutton) - Duh! Now, don't be too smart and ask me - If you replace both of them, could it still be called ThotaKoora Khaima? Instead, ask me the right question - What are the proper replacements?
As it turns out, Baby Spinach from Trader Joe's is a good alternative for Thotakoora. And, here is the most interesting thing. Ground Turkey could be used instead of Ground Mutton. Rejoice homesick Indian cooks, no need to hunt for the Pakistani grocery stores for ground mutton. Plus, you are eating healthy. Health freaknobs from LA, you too rejoice! Turkey has less fat than Mutton. But, don't over do it. Get 92% fat free turkey, not 100% fat free. Don't forget the basic rule: You need some fat for the curry to taste good.
Mom's recipe: Cook onions to golden brown, add ground mutton, mix in ginger garlic paste, let it cook, and add Thotakoora in the end.
Now, the bastardized version:
(Tip from an aunty and an uncle I made friends with here in LA: Turkey doesn't take as much time as mutton to cook. So, reverse the order.)
1. Cut onions as you would for, let's say, chicken curry.
2. Heat two spoons of oil in a pan, add the onions.
3. Add salt and turmeric powder now, if you belong to onions-cook-fast-with-salt school of thought.
4. Add a few spices for flavour (Two to three cloves and elachi, a few tiny cinnamon sticks; crushed).
5. As the onions are getting cooked, add ginger-garlic paste. Optional, add cut green chillies.
6. Once onions are cooked to golden brown, stir in the baby spinach and let it cook till the leafiness is gone.
7. Add the ground turkey, let it cook for a few minutes.
8. Optional: Add a few spoons of yogurt or two to three spoons of lime juice for the turkey to have some extra water to get properly cooked in.
8. Add desired amount of chilly powder.
Your "Thotakoora Khaima" is ready.
Thotakoora Khaima!
Now, what's that?
Let's pick it apart. Khaima is coastal Andhra word for Kheema (which, in turn, is the Telangana/Hindi/Urdu word for Ground Mutton). What's Thotakoora, cooked most popularly with lentils as Thotakoora Pappu, called in English? I really don't know. The literal translation is "Leafy Garden Vegetable," and that could be any. Google and wiki give some pointers.
Green Amaranth,
Chinese Spinach,
Pigweed (Eh?).
One of the tricks of cooking ethnic dishes in US is to learn about the nearest replacements that could give the original flavour. Thotakoora Khaima requires, obviously, two key replacements - Thota Koora and Khaima (Ground Mutton) - Duh! Now, don't be too smart and ask me - If you replace both of them, could it still be called ThotaKoora Khaima? Instead, ask me the right question - What are the proper replacements?
As it turns out, Baby Spinach from Trader Joe's is a good alternative for Thotakoora. And, here is the most interesting thing. Ground Turkey could be used instead of Ground Mutton. Rejoice homesick Indian cooks, no need to hunt for the Pakistani grocery stores for ground mutton. Plus, you are eating healthy. Health freaknobs from LA, you too rejoice! Turkey has less fat than Mutton. But, don't over do it. Get 92% fat free turkey, not 100% fat free. Don't forget the basic rule: You need some fat for the curry to taste good.
Mom's recipe: Cook onions to golden brown, add ground mutton, mix in ginger garlic paste, let it cook, and add Thotakoora in the end.
Now, the bastardized version:
(Tip from an aunty and an uncle I made friends with here in LA: Turkey doesn't take as much time as mutton to cook. So, reverse the order.)
1. Cut onions as you would for, let's say, chicken curry.
2. Heat two spoons of oil in a pan, add the onions.
3. Add salt and turmeric powder now, if you belong to onions-cook-fast-with-salt school of thought.
4. Add a few spices for flavour (Two to three cloves and elachi, a few tiny cinnamon sticks; crushed).
5. As the onions are getting cooked, add ginger-garlic paste. Optional, add cut green chillies.
6. Once onions are cooked to golden brown, stir in the baby spinach and let it cook till the leafiness is gone.
7. Add the ground turkey, let it cook for a few minutes.
8. Optional: Add a few spoons of yogurt or two to three spoons of lime juice for the turkey to have some extra water to get properly cooked in.
8. Add desired amount of chilly powder.
Your "Thotakoora Khaima" is ready.
