Tandoori Style Chicken

T for Tandoori Style Chicken

Chicken Tikka

3 lbs. skinless chicken pieces (breast, thighs and legs)

Marinade:
1 cup plain yogurt
2 Tbs. minced fresh ginger
2 Tbs. minced fresh garlic
1 Tbs. Cumin powder
2 Tbs. Coriander Powder
½ tsp. Turmeric powder
1 tsp. Cayenne Pepper
1 Tbs. Canola Oil
¼ cup lemon or lime juice
Salt to taste
Cilantro or Mint for garnish

In a mixing bowl, combine all ingredients for the marinade and mix well. Taste for seasoning before adding the chicken.
Marinate the chicken and refrigerate covered overnight or for at least 4 hours.
Preheat the oven to 400 degrees. Put the chicken on a baking sheet and bake for about 25 minute or until the chicken is cooked.
If you want the chicken to be browned while cooking, remove some of the marinade and place the pieces about ½ inch apart on the baking tray.
Serve hot, garnished with cilantro.

For Grilling:
For smaller pieces of chicken – use metal skewers, or leave the pieces large enough so they don’t fall into the grill.





To make the Chicken Tikka Masala

1 Onion, finely diced
2 Tomatoes diced or 1 cup of canned tomatoes, crushed
2 tbs Vegetable Oil
1 tsp. Cumin Seeds
1 tsp. Cumin Powder
½ tsp. Cayenne
1 tbs. Coriander Powder
1 tsp. minced garlic
1 tsp. minced ginger
Salt to taste
½ cup heavy cream (optional)
1 cup water


In a sauté pan, heat the oil and add the cumin seeds. After about a minute add the onions and salt; and sauté for about 5 minutes until they are brown and caramelized. Add the cumin powder, coriander powder and cayenne pepper. Stir well and add the ginger and garlic. Cook another minute or so and add the tomatoes and 1 cup of water. Stir and simmer the sauce for about 10 minutes. Add the cream if using.

Now add the left over chicken tikka to the sauce and heat over low heat. When the chicken is heated through taste the sauce and adjust seasoning.

Serve hot.

Substitute the chicken for fish or paneer.

Until I eat again

This is a Kati Roll (think Indian Burrito). Wouldn't this pick you up in the middle of the day?

S for Start Something New

May I suggest:
Pack your own lunch to work.
Start what feels comfortable.

If you have never done this before, start with 1 or 2 a week.
You will save more money than you can imagine.

If you take lunch a few times a week - add a couple more.

It's healthful, delicious and a great money saver.

And you don't have to cook in the morning.
With some planning, you can take left overs for lunch by turning things into sandwiches, roll ups, etc.

Start with what you have in your office.
If you have a microwave - you are all set.
You can take left over stews and soups and pastas to work.



I would love that in the middle of the day, wouldn't you?



I know I'm jumping the gun here. This is my leftover treat from last Thanksgiving.
The point is - anything you make for sunday dinner - you can take to work the next day.

If you don't have a microwave, think sandwiches, salads, wraps, etc.



This is a stuffed Potato Paratha - flat bread.

I could go on and on. There are hundreds of things you can take to the office.

I will come back to this topic at another time.

What do you like to take to work?

Until I eat again!

R is for Rice - more specifically Basmati Rice.

So why the Trader Joe's box? I've been meaning to write about this for a while and thought this to be a good time.

I am not a frozen food kind of gal, but once in a while I just want to try them out to see what’s happening in the frozen food industry.
I love Trader Joe’s. You might wonder how someone could LOVE a food store – well, I do. I don’t feel ripped off each time I go there – as I do in my neighborhood. And I always find something new and interesting.

On a recent trip to the large Trader Joes in Brooklyn Heights, I stumbled upon this Indian frozen dinner, and thought I would try it. To satisfy my curiosity, and also of many students who tend to ask me how various frozen foods taste when we are on our walking tours around the city.

Here is my philosophy on frozen entrees:

If you expect them to be as good as your mother’s (if your mother is a good cook), or as good as your favorite restaurant – well, then you are setting yourself up for a major disappointment (not to mention, an unrealistic expectation).
But if you look at frozen food as something in the freezer that can be ready within a few minutes, and offers you sustenance in a pinch – then you are on the right track. Is your mother’s lasagna going to be better than Stouffer’s? Of course it is. It’s the same for ethnic foods too. I always tell people not to buy an Indian frozen entrée and then use that as an example of how ALL Indian food is supposed to taste.

Keeping that in mind, and in the name of research I bought a box of Butter Chicken. It was all of $2.99 – and so not an obscene amount of money at all.

The instructions were easy enough: defrost for 5 minutes and then cook on high for 4 minutes. Let stand for a couple of minutes before eating.

I played a game of online scrabble while I waited.

The picture of the nan on the box made me want some. But such is life. And the calories – 270 for 1 serving and there are 1 ½ servings in the box. I don’t know anyone who would eat the one serving and offer the half to a friend. It does make me think how much we eat. If I cooked something like that at home – I would probably eat twice that amount. But that is a post for another time – portion sizes.
Still playing my game – certainly smells good in here. Smells coming out of the microwave smell like food – not chemical or processed aromas.
Taste test: Not bad at all. Dare I say, maybe even better than someone’s mom, or certain restaurants that I’ve eaten at. The sauce (curry) had a nice tangy flavor – didn’t taste of anything artificial. The rice might have had a slight, really slight perfumed aroma – but that’s fine with me. The spicing was just right. It was a bit spicy – my threshold being really high – it was very good for someone with a normal palate. Ample pieces of chicken – good amount of sauce for the amount of rice. Chicken was tender.

The rice was perfectly cooked, seemed a good quality Basmati – each grain was long and separate – just what you are looking for in basmati rice. The rice was definitely better cooked than some of the rice I have made in my life.
Thumbs up! A winner! I would definitely buy it again. It might even help me with my portions and maybe, just maybe I’ll start eating less.
Tall order for a little box of frozen food from Trader Joe’s…but a girl can dream.
$2.99 well spent.

What are your favorite Indian entrees?

Until I eat again.

Quesadillas

Q for ... I can't think of an Indian dish starting with Q - so today, Q is for Quesadillas.

Quesadillas all Weekend

Quesadillas are a versatile dish that can incorporate the flavors of your favorite cuisine.



Q for....I can't think of anything Indian - so Q is for Quesadillas


I have been reading a lot lately about how to save money. One of the constants in life is eating-no matter the economic climate. I read with fascination people who are able to shop for a week for a family of 4 for $60. I go to the store and buy barely enough for 2 meals and have spent close to that amount. Then I think that those people live in Podunk City, Nowhere. Then I get annoyed and carry on living the way that I do buying expensive grocery items and not keeping tabs on how much I am spending. But in the back of my mind I always fantasize to be one of those budget keeping people.

I am apartment sitting for a friend for the weekend and got to her place on Saturday afternoon. I took the subway in and so brought no groceries with me. That evening I went down to get some stuff. I wasn't sure what I was going to get or where. She lives in a neighborhood with plenty of choices. I walked past the Key Food and the Damascus Bakery. A brand new Trader Joe's opened around the corner and I thought I would go in there but shied away from the huge crowds that I saw milling about. I thought I'd just buy some pre-made stuff and not worry about it. A movie was about to start on HBO in half and hour. I reprimanded my self and kept walking on. I came to Perelandra. This is a natural/organic food store that I have only encountered in Brooklyn. I knew I needed to get toothpaste and milk for my morning coffee. I put those 2 things in my basket and started to cruise the aisles. It is a very small store and so I must have gone around twice before I knew what I was going to get. The milk in my cart was calling out for some cereal that I would have for breakfast. I have talked about my partaking of breakfast every morning in my previous posts. I stood in front of all the boxes for quite some time and finally settled on Raisin Bran.

What am I going to have for dinner tonight? Something bread related since I felt too lazy to boil pasta at this late hour. I picked up tortillas since a loaf bread seemed too breakfasty- and I already had the cereal. Tortillas only meant one thing for dinner-Quesadillas. I went to the meat freezer and got sausages-there is not much of a choice of meats here. Now for some cheese. Pre-grated while convenient is a rip off. I got the jalapeno pepper jack cheese. Now some creamy thing. Since I was in such a health-oriented store I was feeling noble. Why not some yogurt instead of sour cream? Okay Greek yogurt. The larger container gave me sticker shock- almost 6 bucks - so I got the small one for less that 2 bucks. Right now I am thinking that this stuff is going to cost me an arm and a leg in this earthy crunchy store and I am just a couple of blocks from Trader Joe's and Key Food where my bill would have been easily 1/2 less of what is was going to be here. It was getting later and later -never go food shopping hungry and without a shopping list. Quesadillas need some sort of salsa - something I could make easily but not now. I went to the salsa aisle and still with a virtuous ring over my head got some bean dip. Without even calculating how much all this would add up - I was feeling poor and wasn't going to buy any vegetables.

Its not easy trying to be healthful and eat organic food and non antibiotic injected animals etc. I totally understand why people who are economically challenged buy inferior quality food and convenience food-because it is soooo much cheaper. Not just a few cents here and there-almost 50 percent less.

I am at the checkout and the girl is very polite and making small talk-something that doesn't happen at the supermarket where I live. She puts the 8 things I bought in a bag and tells me $36.44. I put on my poker face like I do this everyday and that I have enough money to warrant this shopping and hand her 2 twenties.

I realize that one can have 1 takeout meal for $20 and I wasn't going to eat all of this in one sitting - but it still seemed like a lot of money for the amount of things I bought. Essentially 2 meals and dribs and drabs of others and toothpaste that I would use for over 1 month. It is still a lot of money-there is no denying that.

I walked home thinking of the people who are running a household of 4 and who have to feed their families everyday and don't make huge salaries and don't have a lot of time.

I am not those people and so I set about making my dinner for 1.



Quesadillas

Slice 2 sausages and cook with a quarter of sliced onion. Dice a quarter of an onion (scallions will do nicely here). Slice or grate your favorite cheese (preferably something that melts and strong enough to stand up to strong flavors-like pepper jack or sharp cheddar). A few leaves of cilantro.




Assemble the quesadilla by spreading a table spoon of the black bean salsa on the tortilla. Place the cheese in a single layer on half of the tortilla. Add half the sausage onion mix and sprinkle some of the diced raw onion and a few leaves of cilantro. Fold over the tortilla and create a half moon. Put it to side and make the second tortilla.



Now heat a pan that will fit the quesadilla comfortably and add a tsp. of olive oil (or any neutral tasting oil like canola). Gently place the half moon like tortilla in the pan and let it cook on one side on medium high heat. You should let the cheese melt and resist the urge to move or turn the quesadilla for about a minute. Now flip it with a spatula taking care not to drop any of the ingredients from the quesadilla. Cook another minute or so until the outside of the tortilla looks golden brown and slightly crispy.



Place the quesadilla on a cutting board and cut into 4 pieces.

Now put on a plate, top with yogurt or sourcream and the salsa. Garnish with cilantro.

Enjoy Quesadillas hot and don't fret the tough economic down turn while you eat.


Do what I say and not necessarily what I do:

Yogurt is not an entirely satisfactory substitute for Sour Cream.

Don't put too much of the Black Bean Dip on the tortilla.

The Organic 7-grain tortilla wraps may be good for me but they don't crisp up like the overly processed flour tortillas.

Grate the cheese as opposed to slice it (my friend didn't seem to have a box grater).

Some sort of tomato-ey thing is important...a salsa or something.

What are your favorite fillings for quesadillas?

Until I eat again!

Pooris

Who can resist these fried discs of joy?

P for Puris or Pooris

Pooris are the fried puffy breads that we all love so much.
Since they require frying-pooris are generally made on weekends or special occasions.

The technique is quite simple. When frying anything-safety is key.

Use a heavy bottom pot that is sturdy and never fill oil more than half way up. Use a thermometer if you are new to frying and the temperature should be about 370 degrees, or use chopsticks and when lots of bubbles surround the stick - you are ready to fry.

Pooris (Fried Puffed Breads)
Makes 10
2 cups Chappati flour (available in Indian Grocery Stores)
(Can substitute with half whole wheat and half all-purpose flour)
½ tsp. Salt
2 Tbs. Vegetable Oil plus about 4 cups for frying
1 cup water (the quantity varies – depending on humidity and type of flour)

1. Mix flour and salt in the bowl of a food processor. Add the oil and mix. With the processor running, slowly pour in the water until dough comes together and forms a ball. Remove the dough onto your counter and knead it for a few minutes, until it is smooth and pliable. Do not add any bench flour – if the dough gets sticky – put a little oil onto your hands. Put the dough in a bowl, cover and let rest for at least 30 minutes.
2. Heat the oil in a wok or a heavy bottom pan until it reaches 360 degrees.
3. Divide the dough into 10 balls the approximate size of a golf ball. Roll them out into a 3 inch disc. If you are rolling all of them together, make sure they are covered with a damp cloth to prevent them from drying out.


Now, carefully place one rolled out disc into the hot oil. It will sink to the bottom. With a slotted spoon or a Chinese Spider, gently press down on the poori as it floats to the top. This action helps fill air into the poori.



As soon as it has puffed, turn it over once – away from you and then remove it to a plate lined with a paper towels.
Repeat with the rest of the dough and serve immediately.

Notes:
Sometime the poori will not puff up – there could be a few reasons for that like the dough wasn’t smooth enough or the disc was rolled too thin or too thick. Just remember, it will still taste great and with practice you will be able to make the perfect puffed poori.

Onions

O for Onions

I love onions - you can do so much with them. Brown them gently and you can coax a rich, caramel flavor from them, do a quick saute and they end up sweet and crunchy.

When I am in the kitchen looking to cook myself something I start with an onion. I start slicing or dicing an onion and looking around to see what I have to make a meal with. By the time the onion is cut - I generally know what I am going to make.

Having good knife skills really helps in the kitchen. Learning to cut onions is very important, especially if Indian food is your thing.









Chicken Tikka

How do you get this glorious body - from onions. The vibrant color is of course from cayenne, turmeric and tomatoes.

This is a tried and true recipe.




3 lbs. skinless chicken pieces (breast, thighs and legs)

Marinade:
1 cup plain yogurt
2 Tbs. minced fresh ginger
2 Tbs. minced fresh garlic
1 Tbs. Cumin powder
2 Tbs. Coriander Powder
½ tsp. Turmeric powder
1 tsp. Cayenne Pepper
1 Tbs. Canola Oil
¼ cup lemon or lime juice
Salt to taste
Cilantro or Mint for garnish

In a mixing bowl, combine all ingredients for the marinade and mix well. Taste for seasoning before adding the chicken.
Marinate the chicken and refrigerate covered overnight or for at least 4 hours.
Preheat the oven to 400 degrees. Put the chicken on a baking sheet and bake for about 25 minute or until the chicken is cooked.
If you want the chicken to be browned while cooking, remove some of the marinade and place the pieces about ½ inch apart on the baking tray.
Serve hot, garnished with cilantro.

For Grilling:
For smaller pieces of chicken – use metal skewers, or leave the pieces large enough so they don’t fall into the grill.





To make the Chicken Tikka Masala

1 Onion, finely diced
2 Tomatoes diced or 1 cup of canned tomatoes, crushed
2 tbs Vegetable Oil
1 tsp. Cumin Seeds
1 tsp. Cumin Powder
½ tsp. Cayenne
1 tbs. Coriander Powder
1 tsp. minced garlic
1 tsp. minced ginger
Salt to taste
½ cup heavy cream (optional)
1 cup water


In a sauté pan, heat the oil and add the cumin seeds. After about a minute add the onions and salt; and sauté for about 5 minutes until they are brown and caramelized. Add the cumin powder, coriander powder and cayenne pepper. Stir well and add the ginger and garlic. Cook another minute or so and add the tomatoes and 1 cup of water. Stir and simmer the sauce for about 10 minutes. Add the cream if using.

Now add the left over chicken tikka to the sauce and heat over low heat. When the chicken is heated through taste the sauce and adjust seasoning.

Serve hot.

Try it and let me know.

Until I eat again!

Naan - Indian Bread

N for Naan

Naan is a leavened bread made with White flour and baked in the oven. It is the favorite of most people who visit Indian restaurants - including me, since this is not an easy bread to make at home. That is because most of us don't have a tandoor - clay oven at home.

I often liken making naan at home like trying to make pizza at home. You enjoy the pizza because you made it yourself - but there is no comparison to the oven made in a 1100 degree wood burning oven.

I have also made the naan with my own dough and dough bought from a restaurant. The result seems to be the same. I am not entirely sure what it is. The naan comes out hard - maybe because it cooks too long in the oven and under 2 minutes in a tandoor. Whatever it is, I recommend that you enjoy naans in restaurants. If you want to try it at home, following is a recipe.



NAAN (makes 8)


INGREDIENTS:

4 cups White Flour (Maida)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalonji)

DIRECTIONS:

Mix the flour, salt and baking powder into a bowl and make a well in the middle.

Mix the sugar, milk, eggs, 2tbsp of oil in a bowl.
Pour this into the center of the flour and knead adding water if necessary to form soft dough.
Add the remaining oil, knead again, then cover with a damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.

About half an before the naan are to be cooked, turn on the oven to maximum heat.

Divide the dough into 8 balls and allow to rest for 3-4 minutes.

Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.

Shape each ball of dough with the palms to make an oval shape.
Bake the naan until puffed up and golden brown (about 8 minutes).
Brush with butter as soon as it comes out of the oven

Serve hot.

Spicy and Tangy Potato Curry

A Masala Shop in Manhattan


M is for Masala

This is a vast topic - but the most important thing to remember is that Masala is a mix of spices. Spices are the back bone of Indian cooking. They are what make Indian food sing and distinctive.

I did a post on Garam Masala and so won't continue it here.

I will put up a recipe of my favorite potatoes which uses a lot of spices and the result is just amazing. I hope you try them an tell me what you think.

Spicy and Tangy Potato Curry – Serves 4

2 ½ lb Potatoes (like Idahos or Yukon Golds) – boiled in salted water until tender
2 Tbs. Minced Ginger
3 Tbs. Vegetable Oil
1 tsp. Cumin Seeds
2 tsp. Whole Coriander Seeds
½ tsp. Fennel Seeds
1 tsp. Black Mustard Seeds
½ tsp. Nigella Seeds
1 ½ tsp. Dried Mango Powder (or the juice of 1 lemon)
2 Whole Dried Chillies
1 tsp. Cayenne Pepper
½ tsp. Turmeric Powder
1 ½ tsp. Kosher Salt (or to taste)
1 cup Plain Yogurt (full fat or low fat)
1 cup Water
Cilantro for garnish



Cut the boiled potatoes in a ½ inch dice.
Heat the oil in a heavy bottom pan. Add the whole spices and cook until they begin to pop and you are able to smell their fragrance (about a minute). Keep shaking the pan for even heat distribution and to prevent the spices from burning. Then add the ginger, cayenne, turmeric and mango powder. Stir and cook for another minute, making sure that the spices don’t burn. Now add the yogurt and water, and stir.



Add the potatoes and salt. Stir until all the potatoes are evenly coated and simmer for about 10 to 15 minutes.
Taste for seasoning and serve hot garnished with fresh cilantro.
Notes: You can make this dish even if you don’t have all the spices.
You can adjust the consistency of this curry according to your preference by adding more or less water.



Until I eat again!

Besan Ladoo

L for Ladoos

I made ladoos when Obama won the presidency. I lost a bet and was never happier to lose. It took me all day (exaggerating here) but it was worth it. I got the recipe on the internet and it follows. Besan is chickpea flour.

Ingredients of besan laddoo :
2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation of besan ke ladoo:

* In a kadhai mix gram flour and ghee over a low heat.
* Keep constantly stirring to avoid lumps.
* When it releases an appetizing smell, it is ready.
(they speak so casually here - it took about 2 and a half hours to get to this point. So make this if you have a lot of time).
* Remove from the heat and allow it to cool.
* Add sugar and nuts to the gram flour and mix thoroughly.
* Now form ping-pong size balls of the mixture.
* Besan Laddoo are ready to be served.

Wonder what I would've served if McCain won- cowdung patties.

Until I eat again!

K for Kebabs.

Kebabs are one of my favorite foods to eat at a restaurant.

Kebabs are different things to different people. Following is what Wikipedia has to say - my go to guide to get an overview of subjects:

The word kabab (کباب) is ultimately from Arabic and originally meant fried meat, not grilled meat.
The Arabic word possibly derives from Aramaic כבבא kabbābā, which probably has its origins in Akkadian kabābu meaning "to burn, char".
In the 14th century, kebab is defined to be synonymous with tabahajah, a Persian word for a dish of fried meat pieces. The Persian word was considered more high-toned in the medieval period.
Kebab was used frequently in Turkish books of that time to refer to meatballs made of ground or pounded chicken or lamb. Only in the Turkish period, did kebab gain its current meaning of shish kebab, whereas earlier shiwa` شواء had been the Arabic word for grilled meat.

Without getting too cerebral about it - a kebab to me is generally minced meat grilled on a skewer - like a seekh kebab.

For the longest time I would only eat these wondrous things in restaurants that had a tandoor (clay oven that reached tempertures of up to 1100 degrees and imparts a delicous flavor to the meats). But recently, at Indian Cuilinaary Center I bagan teaching a class called Kebabs and Tikkas.

It went really well. I admit that I was a bit nervous as my first class had students who had eaten the real thing in Delhi and other cities known for their excellent Kebabs.
After making a disclaimer that said that making Kebabs at home is trying to replicate pizza at home. You will be thrilled that you did it and it will taste good - but nothing like the magic that a wood burning oven can do to a pizza.

Having said that - we set out making Kebabs and everyone loved it.

Following is a recipe for Paneer and Grape Tikkas (not to confuse you - but Tikka is the word for a small piece of meat of vegetable).

PANEER and GRAPE TIKKA

Ingredients

I lb. Paneer* (home made cheese) cut into 1 inch cubes
1 cup seedless grapes
2 Tbs. Vegetable Oil
Salt to taste
2 Tbs. Chickpea/Gram flour (besan)
¼ tsp. cayenne pepper
½ Tsp.Dry mango powder (amchur)
I Tbs. Lemon juice
1 tsp. Chaat masala
Wooden skewers

Method

Cut paneer into 1 inch cubes and sprinkle with salt, cayenne and mango powder.

Make skewers by threading alternating pieces of paneer and grapes. Make them the size of the skillet you will be using to cook them in.

Heat a non stick skillet with 2 Tbs. oil and dredge the paneer in the chickpea flour. Place the skewers in the skillet and cook on each side for 2-3 minutes or until the paneer gets brown.
Remove to a platter and sprinkle with Chaat masala and lemon juice.

If you are using a grill don’t use the chickpea flour as it will burn. Cook the skewers till the paneer is nice and brown.

For the Oven: Heat oven to 400 degrees. Cook skewers on a baking tray for 15 to 20 minutes.

Note: Store bought paneer works best for this recipe. Find paneer in the Indian grocery stores – Nanak is my favorite brand – but there are many others too.


Some more facts about Kebabs from Wikipedia if you are interested:

The origin of kebab may lie in the short supply of cooking fuel in the Near East, which made the cooking of large foods difficult, while urban economies made it easy to obtain small cuts of meat at a butcher's shop[1]. The phrase is essentially Turkish in origin and Turkish tradition has it that the dish was invented by medieval Turkic soldiers who used their swords to grill meat over open-field fires. However, the dish has been native to the Near East and East Mediterranean—especially Greece—since ancient times.[1] Indeed, there exist pictures of Byzantine Greeks preparing shish kebabs and such food is attested in Ancient Greece as early as 8th century BCE (archaic period) in Homer's Iliad and Odyssey and in classical Greece, amongst others in the works of Aristophanes[8], Xenophon[9] and Aristotle.
Ibn Battuta records that kebab was served in the royal houses of India since at least the Sultanate period, and even commoners would enjoy it for breakfast with naan.

For real life Kebabs - take a class at http://www.Indianculinarycenter.com

Until I eat again!

Choki Dhani in Jaipur, India

J for Jaipur - the Pink City - the most beautiful city in India.

Jaipur is in Rajasthan.

I visited there a couple of years ago with my nephews - I was the grown up and was to take care of them - all went well.

Rajasthan is in the desert and the cuisine is influenced by the dry land - lack of too many vegetables.

While I stay away from tourist traps - the following wasn't too bad. We had a limited amount of time and it turned out to be a good idea.
There is a place called Choki Dhani and it is set up like a village. Pay a preset amount to get in and then walk around enjoying the carnival like setting. There are magicians, fortune telling parrots, dance performances and stalls selling handicrafts.





After strolling about, when you get hungry - you walk into a huge dining room. All the seating is on the floor and you get ready for a buffet that comes to you.
They set down huge dried leaf plates in front of you. Then, these extremely agile guys come around putting food on your plate from great heights.

There are about 3 vegetables, rice, lentils and sweets.




Rajasthan is known for its generous hospitality and that includes that you are served copious amounts of food even when you're done.


It is all in good fun and they do stop at some point.

After filling our bellies we went back to our rooms in a haveli (old palace- that has been restored and turned into a bed and breakfast).

If you ever have the opportunity to go to Jaipur- you must. It is beautiful and vibrant; the people are warm and the food is probably unlike anything you've ever had.

In and Out Burger

I for In and Out Burger

I am cheating yet again, but think about it - I is a really tough letter. There is ice cream and idaho potatoes. I almost did a bit on Idaho potatoes but maybe when I get to P.

I had the chance to eat these burgers just once last year on my trip to Los Angeles. They are really good. For a fast food burger and otherwise, it is very good. The food tastes fresh and not processed at all.

Its sad that they only exist in LA - don't know why - but it is what it is.



There were a bunch of us - even though I could eat more than one.



Ah, the satisfaction of the first bite of a juicy, delicious burger. Nothing compares.

What chains do you wish came to New York and which ones do you wish left?

I wish that Olive Garden disappears and Outback Steak House.

Until I eat again!

Hookah Bar

H is for Hookah

I know, I know Hookah is not food and obviously there will be no recipes here.

As I went through my photos I saw this one taken last year with my aunt in a Hookah place in the East Village. It was great fun and I reminisce about it fondly.



This man was extremely talented. He took a water bottle - filled it with smoke and was able to make these amazing bubbles with it. We all tried, with no luck.

So today there is no food recipe - but just a reminder to enjoy family, take pictures and have a great time.

Garam Masala

G is for Garam Masala

Garam means hot - not just as in spicy but also in heat producing in the body.

Masala is a mixture of spices.

Every cook has their own recipe.

I like to use:
Black peppercorns,
cumin seeds,
coriander seeds,
cloves
caradmom,
bay leaf,
cinnamon,
whole red chilies.

Its hard to tell you about quantities but I would say the most of peppercorns, cumin and coriander. Cloves, cardamom and cinnamon have to be used with discretion - as they can be really strong.

In a small saute pan add the spices and toast on medium heat until you begin to smell the spices - about 5 to 7 minutes. Transfer the roasted spices to a coffee/spice grinder and make a powder.
Store this aromatic spice blend in an airtight jar for up to a month.

As for recipes:

I rather that you learn the technique of making the spice mix and how to use it.
Garam Masala should be sprinkled over a dish at the end of the cooking - like a garnish, or when you pour olive oil over a cooked dish. It is predominantly a North Indian spice mix and should add to any of your favorite hearty dishes like curries, etc.



Punjabi Style Rajma (Red Kidney Bean Stew)

Recipe:
2 cups dry Red Kidney Beans
or
2 cans Red Kidney Beans, rinsed and drained
1 onion, roughly chopped
1 tomato, chopped (can use canned tomatoes)
1 green chili
4 cloves garlic
1 inch piece of ginger
1 tsp. cayenne pepper
½ tsp. turmeric powder
1 tsp. coriander powder
3 tbs. Vegetable Oil
Salt to Taste
1 tsp. Garam Masala

If using the dry beans, soak in cold water overnight. Next day, discard the water and rinse. Cook for about 30 minutes in twice the amount of water as beans. The cooking time will vary according to the beans.

In a blender, mince the onion, tomato, green chili, ginger and garlic with ¼ cup of water to create a thick paste.

In a heavy bottom pan heat the oil and cook the onion-tomato paste for 15 minutes – stirring to make sure it doesn’t stick. The mixture is cooked when the paste is golden brown and the oil starts to separate out. If the mixture begins to stick to the pan – add more oil, which can be discarded after the paste is cooked.

Add the salt, cayenne, turmeric, coriander powder and stir well – cooking for another couple of minutes. Now add 2 cups of water and bring to a boil. Add the cooked beans and simmer for 10 to 15 minutes.
Taste and adjust the seasoning.


Sprinkle with the Garam Masala and fresh Cilantro Leaves
Serve hot over rice.

Notes:
This dish can be stored in the refrigerator for several days. Tastes better the next day.
Substitute almost any beans for the kidney beans – chickpeas, black eye peas, etc.

Fish Tikka

(Buy the freshest fish you can find. China Town is a great source if you get in there, and smell the fish. The fish guys will respect you more and give you better stuff if they see you get involved).

F is for Fish

This is a very simple dish and people seem to love it. I teach it at the Kebabs and Tikkas class and it is always a hit. In yesterday's class a few people commented that it was their favorite thing they made. This makes me happy - and the best part of this fish dish is that it is so simple and the yield of taste that you get for the amount of effort - makes it taste even better.

I adapted this recipe from a classic Punjabi North Indian Fish Dish called Amritsari Fish. Amritsar is a city in Northern India and has the famed Golden Temple.
Traditionally the fish is deep fried - I changed it a bit - where I dredge it in chickpea flour and then pan saute it. The flour provides the crispness and the fish flavor comes through brilliantly.

Following is the recipe - I hope you make it and tell me how much you loved it because I am sure that you will.



Amritsari Fish Tikka

Ingredients:

2lb. Fish Filet like Flounder, Sole or Tilapia, cut into 2 inch pieces
1tsp. Cayenne Pepper (or to taste)
Salt to taste
1/4tsp. Carom seeds (ajwain)
2 Tbs. Ginger paste
2 Tbs. Garlic paste
1 Tbs. Lemon juice
I cup Chickpea/Gram flour (besan)
3 Tbs. Vegetable or Mustard Oil

1 tsp. Chaat masala (optional)*
Cilantro for garnish


Method

In a bowl combine the fish, cayenne, salt, carom seeds, lemon juice, ginger and garlic paste. Mix well and marinate for 30 minutes or up to 2 hours.

Heat oil in a nonstick skillet and dredge the fish in the chickpea flour. Pat off the excess flour and place the fish in the skillet. Let cook on a medium high heat for about 2-3 minutes on one side and the same amount on the other side.
(the amount of time will depend on the thickness of the fish).

Remove the cooked fish to a platter and sprinkle with Chaat Masala and garnish with Cilantro.

Notes:
If you want to cook the fish on the grill, it is better to leave the filets whole or put the cut pieces onto a skewer.

If using an oven: Preheat 400 degrees and place the fish on a baking tray and cook for about 8 to 10 minutes.

Chaat Masala can be found in Indian Stores

Until I eat again.

E just has to be for Eggplant

Indians love Eggplant. There are probably many reasons for that - the hearty texture stands up to all the spices and creates something very satisfying indeed. It also takes on many different flavors and transforms itself into different dishes.

Following is a classic Punjabi recipe that is very easy to make and can be enjoyed hot or at room temperature. In other words, make a lot and enjoy for a few days.

Bharta (Smoky Eggplant with fresh Herbs)

1 medium eggplant (about 1 pound)
1/2 cup shelled peas (fresh or frozen), cooked (optional)
3 tbs. vegetable oil
1 teaspoon minced garlic
1 tablespoon grated fresh ginger
1 cup finely chopped onion
1 cup finely chopped fresh ripe tomatoes (or canned)
2 green chilies, seeded and minced
1 teaspoon kosher salt
2-3 tablespoons finely chopped coriander leaves

Roast the eggplant:
Stand the eggplant on a burner of a gas stove, stem side up, over a low flame until the bottom of the eggplant is thoroughly charred (about 5 minutes). Now lay the eggplant on its side, and roast, turning it every minute with a pair of tongs until it is fully charred and very soft (about 15-20 minutes). When fully cooked, the eggplant will be quite limp, the skin blistered, and the juices beginning to ooze out. It can also be roasted on a baking sheet in the middle of a preheated 500 degree oven for 20 minutes, but it will not develop quite the right smoky flavor.
Let the eggplant cool briefly. Remove the charred skin. Place the eggplant in a small bowl. Then chop the pulp coarsely with a knife. Chop hard lumps fine. Set aside.
In a sauté pan heat the oil over a medium-high heat, preferably one with a non-stick surface. When the oil is hot, add garlic and ginger, and cook, stirring for a minute. Add onions and salt, and fry until they are light golden -- do not let them brown -- (about 4 minutes), stirring constantly to prevent burning. Reduce heat to medium, add eggplant and cook for an additional 8 minutes, stirring often.
Add tomatoes and chilies, and continue cooking until the eggplant and tomatoes are fried (about 10 minutes). Add peas and cook until a glaze forms on the puree (about 5 minutes). Just before serving, fold in chopped coriander.

Serve this as an appetizer on mini pappadums or as a part of a meal with roti.
This recipe can easily be doubled or tripled, use as many eggplants as you like and just increase the other ingredients.
This dish keeps very well for a few days in the refrigerator.

What is your favorite way to cook eggplant?

Until I eat again!

D is for Diwali

I know it is the middle of summer and I am talking about Diwali which is generally in October or November.

But what made me think of this holiday was some photographs that I was sorting through. I found the following pictures of this delicious rice that I made. I call them Diwali Rice. Most people know Diwali to be the festival of lights - when good conquers evil.
For me Diwali means the delicious meal that we make on this day.
Most Indian holidays are marked by something special to eat- as it the case anywhere I suppose.
One thing that holds true for most holidays in India is that the food is generally vegetarian.

Without much ado - let me present you with my Diwali Rice.



This may not look like much in the photograph - but trust me, it is delicious.

It is a vegetable pulao with vegetables and black chickpeas, eaten with creamy and cooling yogurt - along with your favorite pickle. I have carrot pickle here.

To make it:



Start with sauteing onions in some oil and cumin seeds. Caramelize the onions for about 15 to 20 minutes - or until they look like the onions you would use for making French Onion Soup.

Next:



Add a packet of frozen vegetables (yes, I said frozen - they are really not a bad thing to have - just don't ever, ever use canned vegetables - unless you live in a war zone).
Also, I have about 3 cups of black chickpeas (found in Indian markets) that I soaked overnight and boiled till they were cooked. You can substitute with Garbanzo beans or any other of your favorite beans. I have made this with kidney beans or black eyed peas. They add to the visuals of the dish and definitely to the good protein.

Stir this well and salt it generously.

I add a few cloves of garlic to build the depth of flavors.



Next you add 4 cups of washed Basmati Rice to the pot and stir gently. It is important to be gentle with the rice as it is brittle when wet.







Sometimes I drink while I am blogging and so...the above photos are inverted. In that, first add about 8 cups of water for 4 cups of rice; stir and bring to a boil uncovered. As soon as it come to a boil, lower the flame and cover it.

The rice should be done in about 20 minutes.

Check and then let stand-if you can stand it for another 20 minutes before you eat.

Enjoy.

What are you diwali favorites or other holiday favorites?

Until I eat again!

C for Cauliflower

Often a misunderstood vegetable by many Americans.

They tend not to like it since they have had it in preparations that do nothing for the cauliflower. Usually boiled with some cheese sauce doused over it. Not too appealing.

Following is a simple recipe that will transform a head of cauliflower into a rich tasting dish-with ginger playing a major role in building the flavors.

Cauliflower with Fresh Ginger and Green Peas

1 Head of Cauliflower, cut into florets
1 cup Green Peas (can be frozen)
1 inch piece of fresh Ginger, julienned (cut into thin matchsticks)
2 Tbs. Vegetable Oil
1 tsp. Turmeric Powder
1 Tbs. Cumin Seeds
½ tsp. Cayenne Pepper (or to taste)
Salt to taste
¼ cup Water
Fresh Cilantro for garnish

Heat a heavy bottom skillet on medium high heat. Add the oil and let it heat for a few seconds and add the cumin seeds. Cook for a minute and then add the ginger. Stir and cook for another minute making sure the ginger or cumin do not burn.
Add the cauliflower florets, turmeric, cayenne and salt. Stir well to incorporate all the spices with the cauliflower. When the spices seem well mixed in, add the water and cover the skillet with a lid. Turn the flame down to medium.
Check the cauliflower in about 5 to 7 minutes to see if it is cooked through by inserting a pairing knife-it should slide in easily. Once it is cooked to the desired consistency remove the lid, raise the heat to high and let any remaining water evaporate. Add the peas, stir and cook for another few minutes, or until the peas have heated through. Check the seasoning for salt.
Garnish with cilantro and serve hot.
Note:
The same recipe can be made with Broccoli Florets.

B for Bhel Puri

I am not trying to decieve you. This is a picture of bangles-beautiful glass bangles.

The bangles remind me of bhel puri. One tends to wear bangles during festive occasions - if not festive, then surely happy ones. And one of the happiest occasions for me was when we would go down to the corner of the street and get some bhel puri.

We make this dish in my Street Foods of India class. Following is a different recipe from the one we use in the class. Very delicious.



BHEL PURI
Puffed rice mixed with sev, crisp puris, roasted peanuts etc. and spiced with a green chutney, tamarind chutney and garlic chutney.

Preparation Time : 15 minutes

Ingredients

2 cups Puffed rice (kurmura/murmura)
1/2 cup Sev
1/4 cup Roasted peanuts
8 Puris crisp
1 medium Onion
2 med. Potatoes
2-3 Green chillies
Salt to taste
1/4 cup Green chutney
1/2 cup Tamarind chutney
1 Tbs. Lemon juice
Fresh coriander leaves bunch

Method

1. Peel onion and chop finely. Clean coriander leaves, wash well and then chop finely.

2. Boil potatoes, peel and cut into bite sized pieces. Wash, remove stem and finely chop green chillies.

3. Combine puffed rice, onion, peanuts, potatoes, green chillies, half of the sev and toss well.

4. Add four crushed puris and mix. Add salt to taste.

5. Add the three chutneys as per your taste and mix well.

6. Add lemon juice and mix. Garnish with chopped coriander leaves and the remaining sev.

7. Serve immediately with remaining puris to eat with.