Tuesday, December 7, 2010

Cardamom Spinach with White Yam Dumplings

     A Tasty Indian Style Vegetarian Recipe!
     Any good Indian chef will exclaim that food is medicine.  This is true!  This Cardamom Spinach and White Yam Dumpling recipe is a very healthy plate of food!  Spinach has anti-arthritic qualities.  Cardamom is known for as an ant-cancer spice.  White Yam is loaded with hormone precursors.
     White Yam is called Yama Blanco in the Caribbean region.  White Yam actually is a Sweet Potato and it is not a yam.  Yam and Sweet Potato are two different species of plants.  The color of White Yam skin is red and the flesh is white.  White Yams are fairly easy to identify in a food market.    
     I do not recall what the name of this recipe is in Indian dialect, but the combination of ingredients sound good in any language!

     White Yam Dumpling Dough:
     This recipe yields about 6 or 7 dumplings.
     Step 1:  Select a medium size whole white yam (Yama Blanco) that weighs about 6 ounces.
     Cook the white yam in an oven or boiling water, till it becomes soft.
     Cool the white yam to room temperature.
     Use the back of a paring knife blade to peel the red skin off of the white yam.
     Step 2:  Place the yam in a mixing bowl.
     Add 1 whisked egg white.
     Add sea salt and white pepper.
     Add just enough flour, while mashing, to make a medium thick dumpling dough.  (About 2 to 3 tablespoons.  The dough should have the same texture as Italian Gnocchi dough.)
     Chill the white yam dough, so it becomes firm.
     *The yam quenelles can be finished later, after the Cardamom Spinach is made!
     Cardamom Spinach:
     This recipe yields 1 generous portion.
     Step 1:  Heat a sauce pot over medium high heat.
     Add 1 1/2 cups of water.
     Add 1/3 cup of small chopped onion.
     Add 2 cloves of minced garlic.
     Boil till the onions are very soft and most of the water has evaporated.
     Step 3:  Reduce the temperature to medium low heat.
     Add 6 ounces of coconut milk.
     Add 1/4 teaspoon of ground cardamom.
     Add 1 teaspoon of minced ginger.
     Add 1 pinch of cumin.
     Add 1 pinch of coriander.
     Add sea salt and white pepper.
     Add 1/2 teaspoon of lemon juice.
     Add 3 1/2 cups of coarsely chopped spinach.  (Leave the stems on the spinach for this recipe.)
     Step 4:  Simmer and reduce, while stirring occasionally, till the mixture is the consistency of creamed spinach.
     Keep the cardamom spinach warm over very low heat.
     Cardamom Spinach with White Yam Dumplings:
     Step 1:  Gently boil about 1 quart of water in a sauce pot over medium/medium high heat.
     Use two spoons to form a large quenelle shapes with the white yam dough and drop each quenelle in the gently boiling water.  (5 to 7 white yam quenelle dumplings per serving)
     Step 2:  When the dumplings float to the surface of the water, let them boil for about 2 more minutes, so the center is fully cooked.
     Step 3:  Use a pasta net to gather the dumplings and to drain off any excess water.
     Place a bed of the Cardamom Spinach on a plate.
     Arrange the White Yam Quenelles on top of the Cardamom Spinach so they look nice.
     This plate of food will make you feel great!  White yam is succulently sweet.  Cardamom and spinach is a classic flavor combination.

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