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.