Friday, July 4, 2014

Winter Root Vegetable Roast



This week's curry paste has emerged from 2 months of experience of tending to the Kiwi customer. Cooked with many South Pacific ingredients such as Fijian ginger and turmeric, cilantro grown in NZ, and local garlic from Whaingaroa. The curry paste carries the perfume of this hemisphere. As well, the paste has gotten complex, owing to its original recipe from Sholapur, used with the dry spices ground there. As well as my experimentations with the paste itself. Like using it for a local root vegetable roast. 


Kala Masala, will be sold on July 8th Tuesday at WOK's. That day the tithi will be Dasami. The Chandra Kala influences this day. This  10th phase of the waning moon is ruled by Dharma. It is a Poorna Tithi and good for completing any work. Good for acts of virtue, religious functions, spiritual practices, and other pious activities, entering a home, to start important businesses, wedding, wearing jewels, journeys, activities, related to transportation, vehicles, houses and meeting important. 

  
Shukla Dashami is the name for the 10th Tithi (lunar day). It's nature is Saumya Prada, which can be interpreted as "soberness and clearness increase", "one that leads to placid state, state of happiness". Also Nāgas rule the 10th Tithi, thus Shukla Dashami also is auspicious period for gaining wisdom, secret knowledge. 





Nāgas also are related rebirth, administering medicine, the purging of poisons, and surgery, as well as waters (rivers, lakes, seas, and wells) and are generally regarded as guardians of treasure people.

So if you cook the paste that night, its energies are infused with this sense of renewal, as Dharma, also known a Yama -God of Death, will allow for the rebirth of postive energies of the spices in your body. 


 Remember, we are in Shukla Paksha, the waxing face of the moon. The moon is giving us energy, and helping all things grow if they choose to.  









 

 RECIPE

The curry paste can be used for Vegetarian or Non Vegetarian Dished.



For the Bake, I will be providing the Non-Vegetarian Recipe, you can adapt it to your needs however you like. 



INGREDIENTS

3 Lamb Shanks
1 Parsnip
1 Carrot
1 Butternut Squash
1 Kumara
1 Potato
1 Large Onion
5 Jeruselam Artichoke
4 Cloves of Garlic WHOLE with covering. 
1 Bay Leaf
1 Stick of Rosemary
1 Tomato
1 Stick of Parsley or Celery
1 Mandarin or Orange
1 Lime or Lemon

Before you start cooking, marinate the lamb-shanks with 2 tablespoon of curry paste and some lemon for 20 mins. 

Step 1: Chop all ingredients 

Step 2:   Add 4 large teaspoon heaps of the the curry paste and mix the vegetables with it.Except for the onions, tomatoes, celery, orange and lemon.

Step 3: Place the onions and vegetables and meet on the pan. Slice tomatoes and the lemon in thin circles and place on top for grilling. 

Step 4: Heat the oven to 300 degrees. 

Step 5: Sprinkle some parsely/celery, squeeze the orange juice all over the dish, place the bay leaf and rosemary and whole garlic cloves and cover. 

Step 6: Bake for an hour, remove covering and grill for 5 minutes. 

Serve this wintery goodness loaded with spices and local nutrition

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