Spice, a friend to fans of flavour

Many people on low-sodium diets find cooking with spices is a great way to add some flavor to their meals without betraying their diets. But cooking with spice is a great way for all people to add flavor and experiment in the kitchen.

Perhaps no ethnic cuisine is more associated with spices than Indian food. Some people love their Indian food to pack a potent, temperature-raising kick, while others prefer more subtle dishes in which the spices add flavor without creating a four-alarm fire in their mouths. Cooks who want to experiment with spice in their kitchens can try the following recipe for “Fried Green Beef” from India native Ruta Kahate’s “5 Spices, 50 Dishes” (Chronicle Books).

Fried Green Beef Serves 4

2 pounds London broil (inside round)

21⁄2 cups coarsely chopped, tightly packed, rinsed cilantro leaves and tender stems (about 1 bunch)

2 medium green serrano chopped

21⁄2 tablespoons lemon juice

2 tablespoons water

11⁄2 teaspoons finely grated fresh ginger (about 3-inch piece)

1 teaspoon finely grated garlic (about 2 large chiles, coarsely cloves)

1 teaspoon salt

1⁄4 teaspoon ground turmeric

1⁄4 teaspoon cumin seeds, finely ground

1⁄2 cup or more canola oil

1 cup rava, semolina or cream of wheat (not the quick-cooking kind) (see note)

Ask your butcher to slice the meat into 1⁄2-inch thick slices. When you get home, lay the slices between sheets of plastic wrap and pound with a mallet until each slice is about 1⁄8-inch thick. These slices are huge, so you can cut each pounded scaloppine widthwise into 2 pieces. You will end up with 10 to 12 slices.

Using a food processor or blender, grind the cilantro, chiles, lemon juice, water, ginger, garlic, salt, turmeric, and cumin to a smooth, fine paste. Taste for seasoning and adjust the lemon juice and salt as needed; the masala should taste slightly tart as well as salty. Smear the masala over the meat, turning and restacking each piece to ensure that all the slices are evenly covered. Set aside to marinate for 30 minutes or up to 12 hours in the refrigerator.

Heat the oil in a large, heavy skillet. Place the rava in a large bowl or plate. Remove any big gobs of marinade from the scaloppine but don’t scrape all the marinade off; you want as much of it to stay on as possible. Dip each scaloppine in the rava and dust well on both sides. Pan-fry in batches until crisp and browned, 3 to 4 minutes on each side. Do not overcrowd the pan. Remove to a paper-towel lined plate. Serve immediately.

Note: Rava, also called sooji, is Indian cream of wheat. It is available as both fine and coarse flours. You may use either.

(Metro Creative)