Carrot Thoren

Susan Pachikara (COPYRIGHT 2011)

CARROT THOREN

This South Indian dish features freshly grated carrots, toasted mustard seeds, and coconut, which grows abundantly in Kerala. Mustard seeds jump about after sitting in hot oil, so be ready to move on with the recipe when they start to shoot out of the pot. Quickly cooking the carrots produces a colorful, crunchy dish. Remove them from the heat before they fully soften.

Serves 6 to 8

INGREDIENTS

2 1/2 tablespoons olive oil or coconut oil
3/4 teaspoon black or brown mustard seeds
1 dried red chili
1 cup diced onions
1 pound carrots, shredded
1 teaspoon salt
1/4 teaspoon turmeric
1/2 teaspoon freshly ground cumin
1/2 cup shredded unsweetened coconut

INSTRUCTIONS

Heat the oil in a saute pan over medium heat. Add the mustard seeds.

As soon as the mustard seeds start to pop, add the dried chili and onion. Cook until the onion becomes translucent.

Increase the heat to medium-high. Add the shredded carrots, salt, turmeric, and cumin. Stir to combine with the onion mixture. Cook for 2 minutes, stirring constantly.

Stir in the coconut and cook for another 2 minutes.

Susan Pachikara (COPYRIGHT 2011)

Susan Pachikara (COPYRIGHT 2011)

Pumpkin Whoopie Pies

Susan Pachikara (COPYRIGHT 2011)

When the trees on my street shed their leaves, I go digging for pureed pumpkin. I usually find a can or two stacked near the cannellini beans that I have ignored in my cupboard. But the brisk air and jack-o-laterns scowling from stoops help to refocus my attention. Pumpkin pairs perfectly with cinnamon, cloves, nutmeg, ginger ,and other warm spices. So I perfume the squash with the aromatics at every chance I get.

Susan Pachikara (COPYRIGHT 2011)

This year, I started my pumpkin marathon with Matt Lewis's recipe for Pumpkin Whoopie Pies with Cream-Cheese Filling. It calls for oil, which helps to produce pillow soft cakes. I recommend reducing the cloves to 3/4 of a tablespoon. A whole tablespoon leaves an unpleasant bite. Also, if you can, chill the pumpkin puree before adding it to the batter as it keeps the cakes from spreading when baked.

Susan Pachikara (COPYRIGHT 2011)

I browned (and cooled) the butter for the cream-cheese filling, which adds a warm, nutty flavor.

Susan Pachikara (COPYRIGHT 2011)

Be sure to beat the butter thoroughly, and sift the powdered sugar to keep the filling free of lumps (and bumps). Also, blend in the powdered sugar in several batches.

Susan Pachikara (COPYRIGHT 2011)

Cardamom Cutout Cookies

Susan Pachikara (COPYRIGHT 2011)

When I was four, our family traveled to Thunder Bay to visit the Raos. Just before dusk, I managed to get lost in their subdivision. A neighbor heard me whimpering to a cat that was sprawled out in her driveway. I had thick black hair and a tiny gold bangle encircling each wrist. She assumed I was related to the Raos who were the only Indians on the block. To test her theory, she asked what I liked to eat. Instead of curry, I responded with “Cookies and eggs.” (Cookie Monster was my favorite Sesame Street character. I fantasized about hosting the shaggy blue puppet in our home.)

Susan Pachikara (COPYRIGHT 2011)

Thankfully, she phoned the Raos anyway.

Susan Pachikara (COPYRIGHT 2011)

Fast forward more years than I care to admit, and cookies are still among the foods I cherish the most. (And, for me, "Mmmmm cookie!" Monster continues to be one of the loveliest beings on television.)

Susan Pachikara (COPYRIGHT 2011) 

When fall begins, I like to make cookies with pureed pumpkin, cinnamon and other warm spices. I also begin baking cutout cookies - a hobby that lasts through the new year.

Susan Pachikara (COPYRIGHT 2011)

My favorite recipe for sugar cookies calls for a teaspoon of ground cardamom and a quarter cup of honey. If that sounds enticing to you, bake up a batch.

Susan Pachikara (COPYRIGHT 2011)

The Season for Chili

Susan Pachikara (COPYRIGHT 2011)

In autumn, chili becomes my comfort food of choice. I love the smell of sauteed onions and cumin blooming in the kitchen, and the way chili is such an accommodating dish. I throw in vegetables that I happen to have on hand - carrots, red bell peppers, a handful of corn for crunch. Some days I use pinto beans, on others I add a mix of kidney beans and chickpeas. Cheese and cilantro make for wonderful garnishes, but I never sweat it if I don't have them around.

Susan Pachikara (COPYRIGHT 2011)

VEGETABLE CHILI

A few tips...

My cupboard is full of spice jars. If I had to choose one to take to a deserted Island, I'd reach past the coriander and cardamom for the cumin. I'm so enamored by its earthy, lemon-infused aroma that I feel remorseful cleaning my spice grinder after I blend it. Cumin brings a real finesse to chili, and if you've never ground it yourself, you're in for a sensual treat.

When fresh tomatoes disappear from the farmer's market, I cook with a supply that I stash in my freezer or I buy them canned. I recently used Muir Glen's chopped tomatoes in a pot of chili, and was amazed by their full flavor. Muir Glen is a little more expensive than other brands, but well worth the extra pennies. Watch for it to go on sale.

Some times, I add roasted bell peppers to my chili for a smoky flavor. Be sure to wash them carefully if you decide to toss them in or opt for organic, as their skins are doused with pesticides.

Serves 4

INGREDIENTS

2 tablespoons olive oil
3/4 cup roughly chopped onion
1 1/2 teaspoon slivered garlic
1 tablespoon freshly ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 cup roasted red pepper, roughly chopped
1/2 cup raw or canned corn
1 15-ounce can pinto beans
1 14.5-ounce diced tomatoes
1 teaspoon salt
Pepper Jack cheese (optional)
Chopped cilantro (optional)

INSTRUCTIONS

Heat the oil in a medium-sized pot on medium.

Add the onions and saute for five minutes. Add the garlic, cumin, chili powder, and oregano and stir together. Cook for another 5 minutes.

Add the red peppers, corn, beans and diced tomatoes. Stir to coat with the oil and spices. Stir in salt.

Cover and reduce the heat to low. Cook for 25 minutes.

Top with cheese and cilantro (optional).

Susan Pachikara (COPYRIGHT 2011)

Susan Pachikara (COPYRIGHT 2011)

Susan Pachikara (COPYRIGHT 2011)

Susan Pachikara (COPYRIGHT 2011)