On Monday, I spied a bright yellow box of dried fenugreek leaves winking at me from the cupboard.
As I continued to survey and organize my dry goods, finding things like rose water, mustard oil, palm sugar and three massive jars of black mustard seeds, a whole section of the spice cabinet emerged that I lovingly dubbed “Little India”.
A curiosity about fenugreek inspired this truly delicious menu. However, the orange fool, something I dreamt up after reading about traditional Indian fruit desserts, turned out to be the best discovery of all. No doubt, I will make it again and again over the years.
7 December 2012
An Indian buffet:
potatoes cooked with fenugreek leaves
Gujarati style vegetables
carrots, cabbage and chard stems sautéed with garlic, ginger, hot pepper and black mustard seeds
saffron basmati rice
Bianca’s beautiful handmade chapatis
whole wheat griddle breads brushed with butter
a flavorful celery condiment made with carrot tops, fenugreek, garlic, ginger, green chilies, black mustard seeds and turmeric
apricot and chili chutneys found in the fridge
mint raita, limes
orange supreme and coconut tapioca fool with whipped cream, palm sugar, rose water and toasted coconut
How to make your own fool at home:
Prepare the following ingredients: firmly whipped cream, coconut tapioca, toasted large coconut flakes, orange segments dressed with rose water, palm sugar and a few good spoonfuls of marmalade.
The orange mixture must marinate and chill for an hour.
Layer a wine glass or other suitable vessel with a few good spoonfuls of tapioca, then a good spoonful of at least three orange segments and their juices, a few good spoonfuls of whipped cream and a sprinkling of the toasted coconut. Repeat these layers again and chill in the refrigerator until ready for dessert.