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CARDAMOM HILL'S FLAVOR ON A BUDGET

ASHA GOMEZ EVOLUTIONIZES FINE CUISINE WITH CROSS CULTURAL COOKING SUCH AS KERALA SPICED-CHICKEN AND WAFFLES & SMOTHERED PORK WITH BLACK CARDAMOM AND CLOVE. HER MOTHER PASSES ON A TRADITION THAT STARTED IN KERALA, SOUTHERN INDIA WITH PORTUGUESE DECENT IS LOCATED BETWEEN THE INDIAN OCEAN AND THE ARABIAN SEA.  PORTUGUESE, DUTCH, FRENCH TRADITIONS HAS INFLUENCED ASHA'S COOKING.  OPENING HER INDIAN
RESTAURANT IN 2012 SHE HAS LIVENED THE TASTE BUD'S OF MANY IN THE "ATL"
NOW OPENING UP A NEW HIP SPOT "THE THIRD SPACE IN OLD FOURTH WARD".
A SPOT WHERE  KITCHEN AND EVENT SPACE WHERE CHEF'S CAN HOST EVENTS, DINNERS, COOKING DEMONSTRATIONS ETC.  A BAR LINED WITH 12 SEATS, MODERN, STAINLESS STEEL APPLIANCES, DINNER TABLE THAT SEATS TEN AND A WONDERFUL ORNATE CHANDELIER. "LAST YEAR, MY KITCHEN AT CARDAMOM HILL
WAS ALL ABOUT BRINGING MY MOTHER'S KITCHEN TO LIFE.  THIS YEAR IT'S ABOUT MY KITCHEN, MY INFLUENCES, MY EVOLUTION AS A CHEF,"SHE SAYS,
"FINDING SYNERGY BETWEEN THE TWO SOUTHS, THE INDIAN SOUTH AND THE AMERICAN SOUTH, IS FANTASTIC FOR ME RIGHT NOW."  HMMM THAT AMAZING SMELL OF INDIAN FOODS SUCH AS THE CUMIN, MUSTARD SEEDS, PEPPERS & CAYENNE IS VERY EXOTIC WITH SHREDS OF TROPICAL COCONUT PEEKING THROUGH SHREDS OF CABBAGE THE COLOR OF VIOLETS. SOULFUL, ARTISTIC
IT MUST BE LOVE,  YES MS. ASHA GOMEZ HAS MADE HER MARK! HERE ARE JUST A FEW BITES TO CHEW ON!

*WHOLE ROASTED FISH WITH MASALA RUB
1 PD BANANA LEAVES
1 TABLESPOON PAPRIKA
1 TABLESPOON GARLIC
2 TEASPOONS GROUND CORIANDER
2 TABLESPOONS VEGETABLE OIL
1 TABLESPOON WATER
2 WHOLE PAMPANO OR DESIRED FISH, ABOUT 2 POUNDS, GUTTED AND CLEANED
KEY LIME WEDGES, IF DESIRED

DIRECTIONS: PRE HEAT OVEN TO 425.  CLEAN THE BANANA LEAVES WITH A WET CLOTH AND LIGHTLY ROAST OVER AN OPEN FLAME UNTIL PLIABLE.  SET ASIDE.  FOR THE MASALA RUB, COMBINE PAPRIKA, GARLIC POWDER, CORIANDER, VEGETABLE OIL, AND WATER TO MAKE A PASTE.  SALT TO TASTE.  SET ASIDE.
NEXT, WITH DEEP DIAGONAL CUTS, SCORE THE FLESH OF EACH FISH ON BOTH SIDES. COAT THE ENTIRE FISH IN A BANANA LEAF, ARRANGE ON SHEET TRAY, ROAST IN THE OVEN AT 425 DEGREES FOR 20 MINUTES.  BEFORE SERVING
SQUEEZE WEDGE OF KEY LIME OVER FISH IF DESIRED.


*QUICK RED CABBAGE STIR-FRY
2 TABLESPOONS VEGETABLE OIL
1 TEASPOON MUSTARD SEEDS
10 FRESH CURRY LEAVES OR 2 BAY LEAVES
8 CUPS OF RED CABBAGE, COARSELY CHOPPED
1/2 TEASPOON GROUND TURMERIC
SALT
3/4 CUP OF WATER
3 GARLIC CLOVES, SMASHED
1 SERRANO CHILE, STEMMED AND COARSELY CHOPPED
1/2 CUP DRIED SHREDDED COCONUT

DIRECTIONS: HEAT THE OIL IN A LARGE, DEEP SKILLET.  ADD THE MUSTARD SEEDS ADD COOK OVER  MODERATE HEAT JUST UNTIL THEY BEGIN TO POP, ABOUT 30 SECONDS.  ADD THE CUMMIN SEEDS AND CURRY LEAVES (OR BAY LEAVES) AND COOK UNTIL FRAGRANT, ABOUT 30 SECONDS.  ADD THE CABBAGE AND TURMERIC AND SEASON WITH SALT.  COOK, STIRRING OCCASIONALLY, UNTIL THE CABBAGE IS CRISP-TENDER, ABOUT 3 MINUTES, ADD 1/2 CUP OF WATER AND COOK UNTIL THE WATER HAS EVAPORATED AND THE CABBAGE IS TENDER, ABOUT 5-6 MINUTES.  DISCARD THE LEAVES.  IF USING , ADD THE GARLIC, CHILE, COCONUT, AND REMAINING 1/4 CUP OF WATER INTO THE SKILLET AND COOK FOR AN ADDITIONAL 2 MINUTES, STIRRING OCCASIONALLY.  SALT TO TASTE AND SERVE.

*PEACH AND MANGO CHUTNEY
4 TABLESPOONS VEGETABLE OIL
4 WHOLE STAR ANISE PODS
1 TEASPOON MUSTARD SEEDS
1 TEASPOON CUMIN SEEDS
1 TEASPOON PAPRIKA
1 TEASPOON SALT
2 TABLESPOONS SUGAR
2 FRESH GEORGIA PEACHES PEELED AND DICED
2 RIPE MANGOES, PEELED AND DICED

DIRECTIONS: HEAT OIL IN LARGE SKILLET.  ADD STAR ANISE, MUSTARD SEEDS, CUMIN SEEDS, PAPRIKA, SALT, AND SUGAR,  COOK FOR ABOUT 1 MINUTE.  ADD THE PEACHES AND MANGO AND SAUTEE FOR 5 MINUTES UNTIL TENDER.

ENJOY BON APPETIT!

 



4 Comments to CARDAMOM HILL'S FLAVOR ON A BUDGET:

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