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.