Did you know that even though Georgia is called “The Peach State”, South Carolina produces more peaches? I stink at trivia but for some reason, that factoid from South Carolina history has stayed with me through the years. Less clear in my mind is why South Carolina is called “The Palmetto State.” Something about a battle and cannonballs comes to mind. Though come to think of it, I never saw that many palmetto trees in South Carolina.
Peach season in New York is slim. There’s a short window during which you can get juicy, sweet peaches. The kind that have just the right amount of tartness. That drip down your forearm with each bite. That cause you to stand with your mouth hanging ahead of your body to avoid being drenched with peach juice. That makes you want to suck the peach pit dry. Ok, it’s actually hard to find peaches that good in New York. But I remember peaches like that from my Southern belle days.
I’ve managed to find a few of these peaches though. And I suppose it says something about motherhood that when I do find the good peaches, I covet them for Surya. So that she too can enjoy the wonders of a juicy just right peach. The mealy peaches? Nowadays, I take those. But I do sneak in a few bites of her delectable peaches – just to “make sure they are cooked right.”
Spiced Peaches
Makes about 2 ice cube trays of peaches
3-4 ripe peaches
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup water
Peel the peaches and remove the pits, slicing the peaches into half inch thick wedges. Heat a wide skillet on medium heat and then sprinkle the spices into the middle of the pan. Toast for 10-15 seconds until fragrant. Add the water and stir well. Layer the peach slices into the pan in a single layer starting from the outside of the pan working your way in. Cook on medium heat covered for about 10-15 minutes. Halfway through, gently disturb the pan to make sure none of the peaches are sticking. Remove the lid and continue cooking for another 5 minutes or so. The peaches should be tender, translucent with an out-of-the-can look and break easily until light pressure from a fork. Allow to cool and then puree using your appliance of choice.
Serving: Serve these up with yogurt or oatmeal or on their own.
Enjoy with baby: Keep a few of the peaches whole and spoon over toasted, buttered challah bread or mix with yogurt for a treat for yourself.
I’m sure there’s a rule against this somewhere in the food blogging universe, but I’m going to do it anyways. A little over a year ago, I posted The Top Ten Essential Indian Spices for North and South Indian cooking. Yet, I continue to read about how Indian food requires so many (so many) spices. Some things just bear repeating.
What do you think – did I miss any Indian spices that you can’t live without? Are there any on this list that you never use?
Top Ten Essential Indian Spices
1. Red Chilies – red chili powder or cayenne pepper, commonly used in North and South Indian cooking for a spicy kick and made of powdered, dried red chilis. Dried chili powders are also a main part of a South Indian tadka.
2. Turmeric – bright yellow in color, turmeric is known for its many medicinal properties and gives a yellow tinge to dishes. It’s used in both South and North Indian cooking.
3. Garam Masala – a mix of cinnamon, cumin seeds, coriander seeds, cardamom seeds, black peppercorns, cloves and nutmeg – a North Indian all spice of sorts.
4. Coriander Powder – coriander can be purchased as whole seeds or a powder and is used in both South and North Indian cooking. In a pinch, you can substitute coriander seeds for the powder and vice versa.
5. Cumin Powder – cumin can also be purchased as whole seeds or a powder, which are also interchangeable, and is used in both South and North Indian cooking.
6. Split Urad Dhal – although this is actually a lentil with a black exterior covering a white interior, the skinned, split version is commonly used in the South Indian tadka (tempering). Whole urad dhal is the lentil used in North Indian curries.
7. Split Channa Dhal (also known as Bengal gram) – also a lentil, this yellow split dhal is also commonly used in the South Indian tadka for preparing, among other items, upama, sambar and yogurt rice. A good substitute are yellow split peas. The whole lentil is used in North Indian curries.
8. Mustard Seeds – these little black balls are commonly used in South Indian cooking as part of the tadka and are known for their digestive properties. They release their full flavor when popped.
9. Curry Leaves – these are leaves of the kari plant, and the fragrance and flavor that these leaves add to the South Indian tadka is spicy, fresh and comforting. You can purchase these fresh at an Indian grocery and, although not ideal, you can freeze them or dry them. I broke down and bought a curry leaf plant, which I’ve been cultivating in a pot indoors.
10. Tamarind Paste – tamarind is actually a fruit which has a sour and acidic taste. It’s commonly used in South Indian dishes to gives this taste. The easiest to use form is a concentrated paste
, which you dilute by mixing in a little water before using.
A few that were in close contention for the top ten and likely warrant a spot in your masala rack were sambar powder, rasam powder and fenugreek seeds (methi). Also, for those interested to read more about the South Indian tadka mentioned above, Indira at Mahanandi has a great post describing it, which you can find here.
