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.

Indian Food: A through Z

I will be honest- I have not been posting as much as I would like to. I do walk around writing posts in my head which never make it on the blog.

I came up with an assignment for myself which should provide me with a sense of discipline and hopefully regular posts.

I will go through the alphabet and blog about something Indian food related everyday.

Today is A

A for Asafoetida

Asafoetida is a spice used in Indian cooking. It is often misunderstood and I don't even talk about it in most of my classes when I introduce common Indian Spices.
The Hindi word for it is Hing. It is most known for its anti-flatulent properties and is often added to many bean and lentil dishes to aid digestion. It is always added to the hot oil before adding any other ingredients.

For a lot more detailed information refer to this Wikipedia article:
http://en.wikipedia.org/wiki/Asafoetida

A recipe:

Spiced Green Beans



(These are Chinese Long Beans and can be found in Indian Grocery stores or in China Town. If you are able to find them - cut them into a size you like - usually between and inch to 4 inches).

2 tsp. Ghee or Vegetable Oil
1/4 tsp. Asafoetida
1 tsp. Mustard Seeds
1 Tbs. Fresh Ginger - grated
2 Garlic Cloves - crushed
2 Green Chilies - finely chopped
1/2 tsp. Fenugreek Seeds
6-8 Curry Leaves
1 Lb. Green Beans - trimmed
1 cup Coconut Milk
Salt to taste
Fresh Cilantro for garnish

Heat the ghee or oil in a wok or large pan. As soon as it starts to smoke, add the asafoetida and mustard seeds. Allow the mustard seeds to pop and then add the ginger, garlic. chilies, fenugreek seeds and curry leaves. Stir for a minute or two. Add the beans and salt, and cook for another 5 minutes, stirring continuously to coat the beans with the spices. Pour in the coconut milk and simmer until the beans are tender and most of the liquid has evaporated.

Check for seasoning and garnish with chopped cilantro leaves.

Serve hot.