Rinku Bhattacharya's Blog, page 11
November 27, 2021
Garlic and Spice Sweet Potato Stacks
This post is sponsored by Serious Foodie
And just like that the weekend is almost over. One of my wins/creation for my table are these Sweet Potato Stacks. Easy to put together and they taste great and look gorgeous. And they are vegan and gluten free as well. The vibrant colors result from the use of tri-colored potatoes. Honestly, making these with any one of these bright creations would be quite dazzling.
These are a few recipes I looked at for these stacks, like this one and then this one. So, much as I love cheese, I wanted the flavors a little lighter. And so adding some spices, ginger and garlic, along with some coconut and olive oil. I came up with these stacks that were plain delicious. To keep the shapes I used a muffin tin. Since I had received some spices from Serious Foodie, I put them to good use in this recipe. In this case I used their sweet and spicy fusion blend.
Honestly, with the essential flavors down, feel free to use your favorite warm spice blend. I am thinking Bengali Garam Masala and Ras el Hanout
Do use some or all coconut oilAllow the sweet potatoes to cook through until they are soft, creamy and melty. The dish is mostly hands off. About 40 minutes of cooking and about 15 t0 20 minutes to allow the stacks to cool down and settle.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 1 dozen stacks
A vibrant and flavorful way to enjoy sweet potatoes, this dish is perfect for an appetizer or a light meal.
Ingredients
6 medium sized sweet potatoes (about 2 pounds), ideally 2 each of white, purple, and orange1 teaspoon fresh thyme
1 tablespoon Serious foodie Asian spice blend (see note)
2 tablespoons minced garlic (about 6 to 8 cloves)
1 tablespoon minced ginger
Salt to taste
2 tablespoons lime juice
3 tablespoons coconut oil
2 tablespoons olive oil or more coconut oil
Chopped rosemary
Toasted sesame seeds
Instructions
Grease a muffin pan and pre-heat the oven to 350 degrees.Peel and slice the sweet potatoes into slices about 1/4 cm in thickness.
Toss well with the thyme, spice blend, minced garlic, ginger, salt and the lime juice. Coat with the coconut oil
Gather into stacks and fill into the muffin pans, ensuring that the top layer is complete with different colors and the pan is filled to a little beyond the brim.
Drizzle the filled pan with the olive oil
Bake for 40 minutes until the stacks are cooked through and crisping at the edges and are nice and fragrant.
Settle any lose pieces and press the stacks gently if needed to help them shape nicely. Let them rest for 15 minutes.
Carefully remove the stacks and garnish with rosemary and sesame seeds before serving.
Notes
You can substitute with your own favorite spice blend
3.1https://spicechronicles.com/garlic-and-spice-sweet-potato-stacks/The post Garlic and Spice Sweet Potato Stacks appeared first on Spice Chronicles.
November 12, 2021
Pesto Salmon Bites – 6 ingredients
These pesto salmon bites are simple, flavor and festive. The take anywhere between 20 to 25 minutes to get done and about half of that is active cooking time. The pesto used here is the sea asparagus pesto from foraged and found. And even as I write this, I realize that another Thanksgiving is upon us. Over the years, between all the different dietary preferences I have sort of simplified things. I have ditched the whole bird, maybe will pick it up again with my table is larger but will circle back to my turkey confit again. It was such a hit. In spite of myself, I do play and introduce a few new appetizers here and there. And looks like this year, this one might be one of them.
When reflected against last year, this has been a one with a lot to give thanks about. I miss the daughter, but, she is in a good place. Well, at least a place where she wanted to be. Work has been keeping me busy but in a productive way. I have been writing and working on a new idea. It is not moving nearly as fast as I would like but moving steadily enough.
The only thing that is around the back yard in abundance is the mint. A few twigs here and there is what is left of the summer basil. I am wondering if it is worth bringing it in. Now back to these salmon pesto bites.
They are a testimony to fact, if it grows together it goes together. This assertive pesto is a great match for the somewhat gamey texture. The salmon cooks over a small pile of thinly sliced shallots and potatoes that cook to soft crispness. And the pesto offers just enough flavor. This time of the year, I cannot help scattering everything with pomegranate. They add both color and texture along with flavor.
Here is wishing everyone a wonderful weekend. From our home to yours.
PrintPesto Salmon Bites – 6 ingredients
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 15-20 pieces
Serving Size: 1 or 2 pieces
A beautiful easy to make appetizer that is easy to make and comes together with very little effort.
Ingredients
2 shallots very thinly sliced4 small potatoes, thinly sliced (you can leave the skin on)
3/4 pound wild caught salmon, cut into 1 inch pieces
2 to 3 tablespoons pesto
Extra virgin oil oil
Freshly ground black pepper and sea salt
Pomegranate seeds to finish
Instructions
Pre-heat the oven to 320 degrees.Line a sheet pan or grease a cast iron skillet.
Make small nests with two to three sliced potatoes and a ring of shallots. Add a little olive oil and place a piece of salmon over each nest.
Top the salmon with a little pest. Drizzle with more olive oil and sprinkle with fresh black pepper and salt to taste.
Cook for 20 minutes.
Remove from the oven. Scatter with pomegranate seeds and serve with more pesto if desired.
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November 8, 2021
Instant Pot Cheese, Pesto, and Black Pepper Pasta
This post is sponsored by Alaskan Provisions Foraged and Found.
Pasta is one of my go to comfort foods. It cheers me up and restores equilibrium when I need it. Today is one of those days that need a little equilibrium restoring. I mean it is only Monday, and I have started out with a problem car. So, I need a bowl of me comfort food. And I whipped up this Instant Pot Cheese, Pesto and Black Pepper Pasta. You could say it is a close relative of Cacio e Pepe. It gets a little bit of something more, by the addition of ricotta cheese (because I had some on hand) and a really unique pesto.
Well, like a lot of my other pasta recipes, like this pasta putanesca or even this Penne a la vodka, making the pasta in the instant pot is pretty much a 15 minute process. I actually made this as a work from home lunch. And, then I ate one large bowl of pasta. Well it did not fix all my problems, but I felt comforted, full and satiated. And I have even packaged a large lunchbox full of this to take to work tomorrow.
The process is pretty straight forward. The pasta cooks and the reserved cooking water is used to make a cheese sauce. I finish this with pesto and black pepper. The pesto interjects these beautiful flecks of green and a nice dose of flavor.
A little bit of lemon juice if you have some on hand would work well too! I used linguine for this recipe, but feel free to use any pasta shape that you have on hand. Next time round I will probably through in some red pepper flakes.
As I eat this pasta I miss my daughter who is my pasta eating partner in crime. And because this is such a sure fire winner, I have added stove top instructions in the notes.
What about you? Do you have something that restore equilibrium for you?
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group .
Pick up a copy of my Instant pot cookbook Instant Indian here, along with The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest . And of course, sharing is caring!
PrintInstant Pot Cheese, Pesto, and Black Pepper Pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
An easy full flavored pasta that comes together very quickly in the instant pot.
Ingredients
2 tablespoons of olive oil3 cloves of minced garlic
6 oz of dried pasta (such as linguini
1 teaspoon salt or to taste
1/2 cup ricotta cheese
1/2 cup grated pecorino Romano
2 tablespoons pesto (I used the kelp pesto)
1 and 1/2 teaspoons freshly ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped parsley (optional)
Instructions
Turn the instant pot on to sauté mode and add in the minced garlic and cook for about 2 minutes until the garlic is golden and fragrant.Add in the pasta and salt with just enough water to cover the pasta. Set on 3 minutes of pressure cook and do a quick release.
While the pasta is cooking you can grate the cheese.
Open the lid, you will still have some water in the pot. Stir in the Ricotta Cheese and the Pecorino Romano and stir to coat immediately.
Gently stir in the pesto, it will dissolve into delicate green flecks.
Stir in the black pepper and the lemon juice.
Serve garnished with the pesto if using.
Notes
To do this on the stove top, cook the pasta according to instructions on the package drain but reserve about 3/4 cup of water.
Return the pasta back to the pot and add in the water and bring to a simmer and then continue with the process as described in the recipe.
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November 7, 2021
Sri Lankan Carrot and Beet Curry
Post Updated from November 2012.
I have been enjoying a new Sri Lankan cookbook so much. Lots of fun dishes. Including my interpretation of this Carrot and Beet Curry. Well, the book has a Carrot Curry Recipe and a Beet Curry Recipe, both very similar. So, here you see the marriage of these two lovely recipes. While the dish looks like a beet curry, it actually has more carrots than beets. Hence the slightly pinkish appearance. Reminds me of the days when we used to mix colors in art class. Well, sometimes cooking is a little like that.
I got a copy of Rice and Curry over this summer. Rice and Curry, is a wonderful book on the cuisine of Sri Lanka, written by fellow Hippocrene author Skiz Fernando.
The lovely island nation of Sri Lanka has been on my list of places to visit, but it is unlikely that I shall be visiting the island anytime soon. At this time this book is the closest that I can get to experience and taste this lush tropical island. However, this book with its detailed introduction that offer you a good visual and cultural orientation to the island.
It has been an integral part of my kitchen since I got it. The book is written in thoughtful prose, that is vivid without being overly sentimental. It interjects a picture of Skiz’s family thereby bringing to life the life in Sri Lanka. I love the family anecdotes narrated with a sense of humor.
Over the years, the other Sri Lankan Recipes on the blog are the Shrimp Curry also from Rice and Curry. To go well with these are the coconut lentils from A Taste of Serendib.
The nicely illustrated pages show you spices, colorful scenarios and offer a personal perspective to Skiz’s take on Sri Lankan cuisine. He attributes recipes to family members, I found the story of their 80 something family maid Leela very touching. I have marked Leela’s Chillaw Curry as something to try out sooner rather than later.
Skiz, emphasizes the essence of the cuisine in the form of two curry powders, a lighter raw curry powder and a stronger roasted curry powder. The is an extensive use of coconut in the cuisine of the island to use up the the fruit of the coconut tree that grows in prolific abandon all around the island. Since, the cuisine is generous in its use of cayenne pepper powder the coconut offers a good balance of depth and richness to balance the heat.
The Carrot or the Carrot and Beetroot curry is a regular in my house during the fall months when both carrots and beets are a plenty. It is a beautiful, vibrant and vegan addition to any dinner table. In Sri Lanka, it would typically be served with rice.
PrintSkiz's Carrot Curry
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
A Sri Lankan Carrot curry with coconut milk
Ingredients
Sri Lankan Raw Curry Powder3 tablespoons coriander seeds
3 tablespoons cumin seeds
11/ tablespoons fennel seeds
1 teaspoon turmeric powder
Carrot Curry
1 tablespoon oil
1 medium onion, finely chopped
2 pods garlic minced
2 chopped green chilies
2 teaspoons raw curry powder
2 cups carrots, cut into 3 inch sticks
1 teaspoon powdered fenugreek
10 curry leaves
1 teaspoon soy sauce (instead of maldive fish)
1 cup coconut milk
Instructions
Grind all the ingredients in a coffee blender and store in a glass jar in the fridge.Heat the oil and add in the onion and garlic and saute lightly for about 3 to 4 minutes.
Add in the curry powder and the carrots and the fenugreek and cook for another 3 minutes.
Add in the curry leaves, soy sauce and mix well.
Add in the coconut milk and simmer for 15 minutes until tender and serve.3.1https://spicechronicles.com/sri-lankan-carrot-beet-curry/
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November 6, 2021
Crispy Noodle Shakshouka
Breaking the household vibe often breaks a household routine. I have been a little sporadic about weekend brunches. It does not feel quite the same with the girl. A fun care package from my friends at JSL foods, encouraged me to break the rut a little. And voila I made this Crispy Noodle Shakouka.
While the recipe takes a little bit of time, it is mostly hands off and can feed a crowd. So, it is actually great for a holiday weekend if you have a crowd on your hands.
JSL foods makes these fortune noodles which are fresh. You can find them over at Safeway, Fred Meyer, QFC, Albertson's, Associated Stores, Cub Foods, United Supermarkets, Roche Bros,
Meijer, Shaw's, Stop N Shop, Price Rite, Shop Rite, Wakefern, Price Chopper, Giant, HEB, Walmart and Grocery Outlet.
Other recipes I have enjoyed making with their noodles, include this Sweet Corn and Udon Soup and these Zesty Yakishoba Noodles. And frankly I am pretty sure the hakka noodles in my Instant Indian cookbook would turn out pretty good with these too.
But now let’s talk crispy noodle shakhouka. It is essentially just that. A simple but lighter on the tomato base, the teriyaki seasoning, tomatoes are lightly cooked and then these noodles are added in. Cooking the whole deal on low heat for a while gets the eggs done right and the base crispy.
I even cover it for a bit. I know that will create a delicate film over the eggs, but it will allow them to cook until just right. Comforting and almost custardy. The result is an easy and comforting dish. And you know what, you can make it ahead of time and just heat and serve. The flavors settle and taste that much better the next day.
So here is a rut breaking bruch, breakfast or anytime good idea.
PrintCrispy Noodle Shakshouka
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4
A wholesome and slightly fusion but oh so good take on a classic. This crispy noodle shakshouka is good stuff.
Ingredients
2 tablespoons oil1 medium sized red onion, diced
3 scallions, thinly sliced whites and greens separated
1 bell pepper, diced
2 tomatoes, diced
1 package teriyaki flavored fortune noodles (see note)
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
3 to 4 eggs
1/4 cup grated cheddar (optional)
Freshly ground black pepper and toasted sesame seeds to finish
Instructions
Heat the oil in a medium sized skillet and add in the onions, garlic, and scallion whites.Saute for about 3 to 4 minutes. Add in the bell pepper and cook for another minute.
Add in the tomatoes and cook until they soften, about 4 minutes.
Add in the noodles and stir lightly. The fortune noodles are fresh and will not need additional cooking for this recipe.
Sprinkle with the terniyaki seasoning.
Stir well.
Drizzle with the soy sauce and toasted sesame oil.
Gently crack in the eggs around the skillet.
Let the noodle shakshouka cook for 15 minutes on low heat. Cover and cook for another 2 minutes.
The eggs should be well cooked with still some runniness. And if you like more eggy runny action skip covering the eggs.
Add in the cheddar if using and allow the cheddar to melt
Serve with freshly ground pepper and toasted sesame seeds.
Garnish with the reserved scallion greens.
Notes
If you are using any other variety of noodles, used 1 cup par cooked noodles and replace the seasoning with 1/2 teaspoon sugar, 1/2 teaspoon dried ginger and 1/2 teaspoon salt.
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November 3, 2021
Masala Sweet Potato Fries with Pesto, Diwali and Fallworthy
This post is sponsored by Alaskan Provisions Foraged & Found.
My children it turns out love Sweet Potato Fries. Given their high sugar content, the sweet potato fries are a great candidate for either baking on a sheet pan or air frying. Marry them with some simple but nuanced spices, the fun intensifies. Give them a little more finishing heft with pesto and parmesan we are in serious business. Last weekend, my daughter visited. Actually, lots of visitors. The brother as well. My house felt busy and complete. Among all my cooking and creations these sweet potato fries emerged.
A bit about the pesto. I received this Sea Asparagus pesto and was interested in trying it. We love all things sustainable in our Spice Chronicles household. I have certainly heard of Kelp and Sea Asparagus, trying them in pesto was new to me. This pesto is very flavorful and deep, so a little goes a long way. Now honestly speaking, these fries work pretty well as is. They are healthy and wholesome. Adding the pesto is just icing on the proverbial cake, or sweet potato fries.
These fries went quickly in my house. And despite their illusion of sinful comfort. They are actually all about healthy comfort. I made these just before I took off for Denver for a few days. I forgot all about them, until today. After a chilly evening walk I wanted a snack.
The great news about these fries is that they cook up quickly. Thank you dear air fryer, and or sheet pan. I know I keep you guys around for a reason. I chopped up a large sweet potato and crisped it up. Finished it with some pesto and a warming snack surfaced. The kind that will do well for Diwali and every fall festival that you can find.
The kind that might pass of as something from a fancyish restaurant. All in all a great election night, mid-week sort of snack.
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group .
Pick up a copy of my Instant pot cookbook Instant Indian here, along with The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest . And of course, sharing is caring!
PrintMasala Sweet Potato Fries with Pesto, Diwali and Fallworthy
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings
A wholesome addictive and seriously flavorful take of sweet potato fries.
Ingredients
2 medium or 1 large sweet potato (about 1 pound)1 tablespoon smoked paprika
1 teaspoon red cayenne pepper
3/4 tablespoon garlic powder
1/2 tablespoon powdered ginger
3/4 teaspoon amchur (dired mango) powder (optional)
1 and 1/2 teaspoons salt
3 tablespoons oil divided
1 tablespoon rice flour
1 tablespoon foraged and round sea asparagus pesto (see note)
1 tablespoon pecans
1 tablespoon sliced almonds
1 tablesppon chopped cilantro (optional)
Instructions
Line a sheet pan with parchment. The pan should be large enough to spread the sweet potato pieces.Turn the oven on to 425 degrees. For an air fyrer or convection oven turn on at 400 degrees.
Peel the sweet potato and cut lengthwise into 1/2 (in width pieces.
Tpss with the smoked paprika, cayenne pepper, garlic powder, powdered ginger and amchur powder if using.
Sprinkle with the salt,
Add in 1 tablespoon of the oil and toss well.
Add in the rice flour and stir to coat.
Place on the sheet pan allowing enough space to turn.
Cook for 12 minutes, Remove and toss well. Add in the remaining oil and cook for 5 move minutes.
Drizzle with the pesto, pecans, and sliced almonds.
Cook for another 5 minutes. The sweet potatoes should be fragrant, crisped and even charred at edges.
Sprinkle with the chopped cilantro if using and enjoy immediately.
Notes
You can certainly swap with any other pesto of your choice or even do the recipe without adding pesto.
3.1https://spicechronicles.com/diwali_fall_masala-sweet-potato-fries/The post Masala Sweet Potato Fries with Pesto, Diwali and Fallworthy appeared first on Spice Chronicles.
October 31, 2021
Basbousa – Sweet and Sticky Easy Goodness
Well my friends another year of Diwali is upon us. For some this entails weeks of non stop cooking. For me it is mostly about sneaking in some treats. Ensuring it is respectable enough to pass off as the festival America has decided to call all-Indian. And so this year’s version of that delicious treat low maintenance treat is Basbousa. A middle eastern treat that most people will agree is a close cousin of our semolina or sooji halwa or what I call mohon bhog. Now, here is the fun thing, since basbousa is nicely dunked in syrup it is guaranteed to stay soft and moist longer. Thus making it a perfect appetizer for a diwali party.
Well any party for that matter. And if you are anything like my family, you do not need a party to savor this amazing sweet treat.
Well, in addition to the syrup. Basbousa also has yogurt and my version also has coconut. All of this gives the cake a lightness. I drizzle this with some saffron in the syrup. Even with all of this, we are still talking very few ingredients.
Most of which you will find right here in your pantry. My version goes easy with the sugar and I think the net result is pretty good. Moist, light, warm and inviting. Perfect with a good cup of tea or coffee. I could even be persuaded to consider this breakfast. Well, I do not really need much persuasion when it comes to anything sweet.
Well, as the year is beginging to draw towards the end. I am happy that we have survived another year through the pandemic. I think overall there is more optimism. The numbers are less ominous. And the bonus is that we have gotten so much better about working with zoom.
Happy Diwali or a wonderful fall week ahead. May the light in your life always triumph over darkness. And all those greens in your yard. Toss them into a pot for a bonafide kali puja tradition.
This is a very forgiving bake. Only thing to note is to have your syrup ready to drizzle while the basbousa is hot.
PrintBasbousa – Sweet and Sticky Easy Goodness
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 25 to 30 pieces
Serving Size: 2 pieces
An easy sweet and delicious treat that is perfect for any occasion.
Ingredients
3/4 cup ghee (at room temperature)1 and 1/4 cup fine semolina
1 teaspoon baking powder
3/4 cup shreeded coconut
1 cup natural yogurt
1/2 cup sugar
For the syrup
1 cup of water
3/4 cup of white or brown sugar
1/2 teaspoon saffron strands (optional)
2 tablespoons roswater
Chopped almonds to garnish
Instructions
Grease a quarter sheet pan or other baking dish.Pre-heat the oven to 350 degrees.
In a bowl mix in ghee, semolina, baking powder, shredded coconut, natural yogurt and sugar until well mixed. You need a large bowl and a wooden spoon. Nothing overly complicated.
Pour into the prepared pan allow it to bake for about 25 to 30 minutes. It should be fragrant and begining to turn golden.
After about 15 minutes, begin making the syrup by adding the water and sugar and allowing it to simmer for 10 minutes. Add in the saffron strand if using and stir in the rosewater.
Cut the cake into squares or diamonds. Place chipped almonds to decorate.
Allow the syrup to soak for 30 minutes to an hour before serving.
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October 25, 2021
Gajar Methi (Almost) – Carrots with Arugula and Fenugreek
Pairing carrots with fenugreek is a simple but classic North Indian dish. Gajar Methi, takes the sweetness of carrots (gajar) and balances it out with the slightly bitter fenugreek greens (methi). Another classic example of balance on the Indian table. Now, while I have lots of carrots this time of the year, usually do not have so much fenugreek. So, I do a little bit of a twist. I use fresh arugula and some dried fenugreek greens to create the same effect of sweet and slightly bitter. In fact, what I get is a the bonus of bright and peppery arugula. Win Win. Seasonal and sustainable to boot.
I was out for a few days. I am back and a little bit home bound. My car seems to be acting out. My dealer seems to be unconcerned. Hence, I am homebound. These days with the flexibility of working at home sometimes there is a little bit of a lost sense of urgency. On all sides of the equation. Even though I am not thrilled, my set up allows me to get the work done, so I fuss less. The folks on the other end also consequently feel a little less pressure. The net result is a slightly general slow down of pace.
I will confess, it is probably something that I have been happy about. A general ability to pace down just a little bit. Allow ourselves that extra allowance of dressing down on a day you normally would not. It actually makes me appreciate being out and about on the days that that I do get out more.
And back to my Gajar Methi, or really Gajar Arugula methi. This dish is bright and flavorful and so very vibrant. With just a few spices, actually two or three to be exact. Ginger, cumin and a hint of asafetida or hing. Cumin is one of my favorite spices, it is that versatile black jacket that matches with almost everything.
It brings the best of Indian flavors and fresh fall produce to your table. I mean what can beat a handful of freshly harvested carrots.
This dish is part of the soulful and peaceful dinner that I made. I made a simple but seriously good rigatoni with a homemade sauce. I will share that recipe with you eventually. And for now here is wishing everyone an absolutely amazing week ahead.
PrintGajar Methi (Almost) – Carrots with Arugula and Fenugreek
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: Serves 4 to 6
A simple and seasonal take on gajar methi or carrots with fenugreek, here I sub fresh baby arugula for the fenugreek and use dried fenugreek for flavor.
Ingredients
2 pounds of fresh carrots (please do not use baby carrots)8 ounces fresh arugula (about 3 to 4 cups)
2 tablespoons olive or coconut oil
1 teaspoon whole cumin seeds
1/8 teaspoon hing or asafetida
1 tablespoon freshly minced ginger
2 tablespoons dried fenugreek leaves (kasuri methi) (optional, but adds a lot of flavor)
1 teaspoon salt or to taste
Lots of freshly ground black pepper
Instructions
Peel and dice the carrots.Coarsely chop the arugula and set aside.
Heat the oil and add in the cumin seeds and asafetida and wait until the seeds begin to crackle, add in the minced ginger and cook for about 15 seconds.
Add in the carrots and the dried fenugreek leaves if using. Add in the salt and cover and cook on low heat for about 5 minutes. The steam will ensure that the carrots turn out tender.
Remove the cover and add in the arugula cooking until the arugula wilts. It will seem like a lot, but it wilts into just the right balance.
Grind in the black pepper and serve immediately.
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October 8, 2021
Magically Flavorful Oven Fried Chicken and Messing with Perfection
This oven fried chicken is magical. Which is why I call it Magically Flavorful Oven Fried Chicken. It is adapted from this amazing recipe from Sara Moulton. It brings to your kitchen the warmth and magic of Parmigiano-Reggiano (I have actually used Parmesan and also Pecorino Romano to good measure), garlic, butter and breadcrumbs. And yes, my idea of saving this for a special occasion is making it whenever it suits my fancy. Which is where the the messing with perfection part comes in. I needed to lighten this recipe up. Even if just a wee bit.
So, I do two things – brine the chicken in buttermilk and add a generous dose of crushed coriander to the mix. This gives the chicken the softness and deep flavor with about half the butter. Which is still plenty.
When I first came to the US oven fried fish and chicken was new to me. As was using zip lock bags to shake and bake.
I sometimes use the zip lock bags, but often just stick to coating by hand. If you have done it enough for things such as Bengali Chops, you already have the hang of it. it.
What dish is doing by adding a good amount of butter and seasoning is ensuring that your breadcrumbs are both flavorful and crisp. Essentially melt butter add garlic and coat with cheesy breadcrumbs.
Here is how I have tweaked this. By soaking in buttermilk I ensure that the chicken is soft and succulent. Increasing the black pepper and adding coriander amps up the flavors compensating for the reduced butter. And, yes I do add in a nice dose of herbs. Most kids in my life are fine with it. An air fryer if you have one is a good idea. The regular oven of course is also great.
And, because I am a sucker for sheet pan meals. I add in par boiled potato wedges. They turn delightfully golden and absorb some of the flavors as the chicken cooks along. And you are guaranteed a gorgeous and super flavorful meal.
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group .
Pick up a copy of my Instant pot cookbook Instant Indian here, along with The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest . And of course, sharing is caring!
PrintMagically Flavorful Oven Fried Chicken
Prep Time: 6 hours, 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 4 to 6
A gorgeous full flavored recipe, that is great a s a magical and special meal, or for a day when you want a little pick me up.
Ingredients
2 pounds chicken pieces, (I love to use wings for this)1/2 cup buttermilk
1 tablespoon freshly ground black pepper
1 teaspoon minced ginger
1 tablespoon minced garlic
1 and 1/2 teaspoons chopped herbs (rosemary, thyme, cilantro and parsley are all good ideas)
1 teaspoon salt
For the butter coating
3 tablespoons butter, melted
1 tablespoon minced garlic
1 tablespoon freshly ground black pepper
For the Breadcrumbs
1 cup breadcrumbs
1 tablespoon assorted herbs
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons crushed coriander seeds
Lemon Wedges for serving
See notes for the potato wedges
Instructions
Mix the chicken buttermilk, freshly ground black pepper, minced ginger, garlic, chopped herbs and salt and set aside for a few hours.Prepare a breading surface and butter dunking surface or bowl.
Melt the butter and stir in the garlic and black pepper.
Prepare a breading surface by preparing a sheet of parchment paper over large plate or flat surface.
Pre-heat the oven to 425 degrees and the air fryer to 400 degrees.
Mix in the cheese, breadcrumbs and crushed coriander and spread uniformly over the surface.
Prepare the chicken, by removing from the brine and shaking off any excess brine, dip into the melted butter garlic mixture and then coat uniformly and firmly with the breadcrumbs.
Continue until all the chicken is coated.
Line a pan with parchment paper (makes for easier clean up) and place the chicken pieces. Drizzle with any leftover butter. If adding the potatoes as suggested in the notes, then nestle in between the chicken pieces.
Cook for 20 minutes, carefully turn and cook for another 10 minutes and serve with lemon wedges.
Notes
To add potatoes to the mix, use baby thin skinned potatoes and par cook them in boiling water for 5 minutes.
Drain and cut into small pieces and add to the to the pan along with the chicken while cooking.
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Puja 2021 – A recipe collection
I love fall, And I miss home for Durga Puja. Both honest statements. Food helps me connect the dots a little. And truly, some of these recipes are so homey and feel good, you do not need an excuse to make them. Most Bengali food is about the simple comfort that food brings. And if you are looking for more, search the archives or pick up a copy of The Bengali Five Spice Chronicles.
So if I could carve out a mega Puja platter, today. This is what I would put on it.
4. Fish Fry – Another one of my favorites, right there with
5.Fish chops or macher chop.
Masala Chai – Indian Spiced Tea
Here is wishing everyone a happy festive season, whatever the festivities are for you.
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