"Toast & tea, with friends of the soul
Many a heartbreak, and damage control,
Rainy days, and nights at end
Rules that were always available to bend,
Party nights, indecisive future to seek
Graduations, new jobs, love so meek
And even though life moves along,
Oh Singapore, you will always be home!"
I apologise it took me so long to post this recipe. It has been due for a while. But there is good reason behind it. I promise.
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“I said it before, but I say it again,
Rolling up some Gnocchi, will never go in vain.
Freeze for later, or finish it right away,
A weeknight dinner, that’ll make you stay.
Little pillows of comfort, that flavor take well,
A mild warm curry, or hot sauce from hell!
Floating to the top, I awe at the sight,
A meal you didn’t need, till you had the first bite..”
[Adapted slightly from this recipe]
Ingredients
1 cup wholewheat gnocchi
2 tablespoons desiccated coconut (fresh or dried)
1 dry red chili, broken in half
½ teaspoon mustard seeds
1 bay leaf
2 cloves of garlic, minced
½ teaspoon fresh ginger, crushed
1 small green chili, finely chopped
1 plum tomato, diced
1 tablespoon dry coriander powder
3/4 teaspoon cumin powder
¼ cup whole milk
2 tablespoons heavy cream (you can substitute the milk+cream with ¼ cup thick coconut milk)
4-5 tablespoons light olive oil
5-6 fresh mint leaves, roughly torn
Salt to taste
Cook the gnocchi, drain and keep aside.
Heat oil in a non-stick skillet and add the mustard seeds & bay leaf. Once the seeds begin to splutter, add the garlic, ginger, dry red chili, green chili and coconut. Cook for a minute or two and then stir in the tomato, along with all the dry spices. Mix well, cover and cook on medium flame till the tomatoes are tender and the oil begins to separate. Slowly add the milk and cream and mix well. Finally add the gnocchi and cover for a few minutes. Turn heat to high and braise for another quick minute. Sprinkle with chopped mint and serve hot.
A warm comfort meal inspired by South Indian flavors.
