This is still food blog, I assure you. So, tonight, I decided to perfect (picture perfect) cabbage curry. A few weeks ago, I made a Thaish curry with cabbage, frozen tofu, steamed silken tofu, carrots, galangal, and onions. It was very tasty, but the cabbage turned a grayish-purple. The whole dish had a vague blueness.
Tonight, I was planning to repurpose the fillings from Pot Pie night. I decided to make Dhanshak. I am not quite sure why. I am not Parsi, the Zoroastrians of Gujurat, and I have never actually eaten it. They put chicken and dal; the vegetables are my addition. But, with everything in front of me, it just came to me. This is why the Icebox Experiment is such joy. It is a mental exercise made tangible/ edible.
We had a curry sauce, some spinach sauce from the weekend, poached free-range chicken, boiled potatoes, boiled carrots, and sliced onion. I combine the lot with 1 T coconut milk and water and warmed it through. I cooked some masoor dal in a separate sauce pan seasoned with ginger root. I steamed the shredded cabbage separately.
I combine the cooked dal, curry, and some organic frozen spinach. As I let it simmer, I attempted to make the sounds the baby rabbit and turtle make. (Mostly just facial expressions and jabbing tongues.) Once we were ready to eat, I plated the dish with the cabbage on top—it made for a much prettier cabbage salad. You judge the before and after, and remember that I value difference, but do enjoy a nice picture on my blog.