Rinku Bhattacharya's Blog, page 78

Kali Dal – Punjabi Black Lentils and the Golden Temple

  To cap off a restful long weekend, I made a warm and comforting bowl of black lentils, called kali dal. These comforting black lentils are the mother of Dal Makhani, however, once you try them unblemished with excess butter and cream you realize that maybe its not worth messing with perfection.

These lentils bring with them memories of our trip to Amritsar, getting there had been a challenge, but nothing worthwhile is easy. The highlight of our trip was visiting the Golden Temple and observing and eating in the community kitchen known as the langar.

I had heard a lot about Harmandir Sahib (the formal name of the golden temple) and the magic of breaking bread in a setting where all are equal, however, unlike some things where they hype does not live up to the real deal, in this case the real deal exceeds anything that I can ever imagine or more.

Walking through the temple are countless pilgrims of all walks of life, in this beautiful house of worship, all are treated equal and just requested to observe the simple rules of respect to the temple by washing their feet and covering their heads when entering. As a token of equality, both men and women are requested to do the same. The temple has four door and people can enter from all four directions, again as a symbol of equality.

One of my disappointments was that I did not have my camera with me on this leg of the journey, but I made do with my I-phone. Watching the beautiful Harmandir Sahib against the backdrop of water was a peaceful serene feeling. As you move through the disciplined throngs of pilgrims, a calm and peaceful feeling envelopes you and you feel a sense of calm.

All across the temple were countless volunteers simple doing their designated role to keep things going, peacefully without any interruption. The langar or community kitchen was open 24 hours, serving and offering the same rustic meal to all. In the back was a giant chapati machine that mechanically made countless chapatis that were baked on an open fire and placed through the conveyor belt. These were collected and smeared with ghee.

This became a part of the simple soulful meal offered that consisted of chapatis, kali dal and a warm and mildly sweetened rice pudding. A basic comforting meal, shared on the floor with anyone who chose to join you. My son enjoyed the experience and was particularly thrilled that the rice pudding was garnished with coconut chips instead off nuts. In the memory of this meal, I have tried to recreate the kali dal or Punjabi black lentils that are made with whole urad beans.

The recipe I obtained from the guide taking us around had dried fenugreek leaves, but I imagine that these are optional. I used oil for tempering as I was in a rush, but you can use ghee if you wish, I served this with a stack of freshly made chapatis, some yogurt and lemon.  A perfect soulful meal for these wintery nights.

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Kali Dal – Punjabi Black Lentils and the Golden Temple

Prep Time: 4 hours

Cook Time: 45 minutes

Total Time: 4 hours, 45 minutes

Yield: 8 servings

A simple one-dish meal of comforting black lentils, cooked in the Punjabi manner.

Ingredients

3/4 cup black whole urad beans (soaked for 2 to 3 hours)
2 cups of water
1 large tablespoon finely chopped ginger
1 medium onion, finely diced
11/2 teaspoon salt
1 teaspoon red cayenne pepper
1/2 teaspoon asafetida
2 teaspoons dried fenugreek leaves (kasuri methi)
2 tablespoons oil
2 teaspoons whole cumin seeds (jeera)
Chopped cilantro
Lime or lemon

Instructions

Place the black lentils in a pressure cooker and add in the water, ginger, onion, salt, cayenne pepper, asafetida and cook under pressure for 20 minutes. If you do not have a pressure cooker increase the water by another cup and simmer for about 2 hours, stirring occasionally. The objective is to get the lentils very soft but not completely mushy.
Remove the lid, stir well add more water if needed, the objective is to have a soft porridge like consistency. Stir in the dried fenugreek leaves.
Heat the oil and add in the whole cumin seeds and cook until the seeds sizzle and turn golden. Pour this seasoned oil over the lentils. Garnish with cilantro and squeeze in the lime or lemon and serve hot with rice or rotis.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.6http://www.spicechronicles.com/kali-dal-punjabi-black-lentils-golden-temple/

 

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Hearty Stout and Mixed Vegetable Stew

I had created this stew a couple of months ago, right after my Broken Bow event. I went through a couple of iterations, to get to a version I liked. Yes, you guessed it, I was using Broken Heart Stout. Using a stout for a base is a fairly common thing in Irish cooking, typically the stout if choice being a Guinness, the objective being really to harness the deep earthy tones of the beer as a base for the stew.

Other than sticking to a local brew, my intent here was to come up with a vegetarian version that I was happy with partly in tribute to Kristen, the Brewery’s lovely business manger who is vegetarian and seems to have developed a fondness for Basmati Rice.

This stew had evolved right around November, when the mercury had just begun it’s downward dip. Once accomplished slipped my mind and I moved on to other recipes to try and post until this week. The chilly weather nudged at my step prompting me to come up with something that I could cook simply and savor and get to bed in time to make the morning craziness and step into my commuter world, and so we enjoyed this again on Friday. It is a good thing it uses rosemary and thyme as both these hardy herbs stick around through the chilly New York winter.

I have now reached a level where I am beginning to get philosophical about making the train, even composing my own Murphy’s Law of train commuting and I am sure I am not the first one. It is like any other relationship if you stay in it long enough you will get philosophical about it.

My version being of commuter philosophy being,

The day you are running late for the train, will be that one day when the train is perfectly on time.

All things considered, I still like my commute and especially enjoy the time if allows me to do something of my own, lately I have been crocheting on the train, in an attempt to distance myself a little from the laptop, too much of my life seems to be connected to the screen. This morning’s commute through the soft and lovely falling snowflakes certainly was worth every minute of non-screen time. In general, I have promised myself this year to allow myself a little breathing room between projects, just enough time to not feel crowded and one week into the game I have been pretty good. I know the year is still young , and that is all the more the reason to take time to brew the tea and the extra minute to let the rice fluff out just before serving.

Now, the stew on hand is something that was a completely new foray to me in terms of culinary adventures. I have not done a lot of cooking with beer and certainly not anything that keeps things strictly vegetarian, however, once tested and tried I now see a whole realm of possibilities that can be explored. The base of the stew uses lots of onions, some garlic, rosemary and thyme thrown in for good measure. The vegetables are then added in and we have a wonderful deep sauce that thickens and simmers the vegetables into soft and tender perfection, in short just what winter is made for.

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Hearty Stout and Mixed Vegetable Stew

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: Serves 6 to 8

A comforting robust wintery stew enriched with a nice dose of stout.

Ingredients

1/3 cup extra virgin olive oil
2 cups of chopped white onions
1 tablespoon minced garlic
1 teaspoon minced ginger (optional)
11/2 teaspoons salt or to taste
1 teaspoon cayenne pepper
1/2 teaspoon sugar
11/2 teaspoons powdered cumin
1 tablespoon minced fresh rosemary
11/2 teaspoons chopped thyme
2 medium sized potatoes, cut into eights
1 sweet potato, cut into eights
2 mediums sized carrots, peeled and cut to match the potatoes
11/2 cups good quality stout (I used local Broken Heart Stout)
1 cup cremini or button mushrooms, halved
1 tablespoons dried cranberries
Chives to garnish

Instructions

Heat the olive oil in a heavy bottomed pot such as a Dutch oven. Add in the onions and cook the onions low and slow until they soften and begin to turn a soft share of toffee gold. This will take about 10 to 15 minutes and will need occasional stirring.
Add in the garlic and the ginger (if using) and cook for a couple of minutes. Stir in the salt, cayenne pepper, sugar, cumin, rosemary, thyme and mix well.
Add in the potatoes, sweet potatoes and the carrots and add in the stout with 1 cup of water. Bring to a simmer. Cover and cook for about 11/2 hours. Remove the cover and check, the vegetables should be fair tender and the sauce should be an even deep brown.
Add in the mushrooms and cranberries and cook the stew on medium heat for 10 minutes to let the sauce thicken.
Cool slightly and serve garnished with chives.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.6http://www.spicechronicles.com/hearty-stout-mixed-vegetable-stew/

 

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Sweet Potato Laktes and Beginings

These beautiful latkes, might seem a little overdue, however, they just might offer a wonderful, healthy and perfect beginning to a New Year. A recipe from the book Vegan Holiday Cooking, that I had indeed cooked up just before heading on vacation.

I was actually able to completely unplug from most things, including blogging and social media. I even took today off, to allow myself to organize myself before actually plunging into the wanderings and demands of work.

My new year resolution, well one of them at least is to allow myself whenever possible the time to organize myself and slow down. I have realized allowing myself to unplug actually gets things moving faster than one things and there is more often than not tomorrow where one can pick up where one left off.

Anyhow, increasingly I find more and more vegetarians and vegans on my table and this book had sparked my curiosity just to check out some options. The good new is that there are plenty of wholesome options, certainly for vegans but really for anyone who might be looking for some healthy options to eat. The layout is clean and complete with beautiful photographs. The recipes are organized by holidays, but technically that makes a great book to use all year round.  Every menu offers you loads of options from desserts, starters and innovative cocktails to liven up your table. I have bookmarked so many of these recipes and I am sure you will see more of them in the days to come. Some of the interesting ones are,

Roasted Poblano Guacamole, given our love for both poblanos and guacamole this one was made for our household.
Swiss Chard and Chickpeas
Spanish Rice and Blackbeans
Tricolor Beet Salad with Horseradish Dressing

The featured latkes was my first try and absolutely foolproof. These latkes were actually a part of a passover menu and so depending on your perspective, they are either late or early. Anyhow, what really caught my attention was the almond creme fraiche. My son is allergic to cashews so, I am constantly on the lookout for good wholesome almond recipes. This recipe makes an interesting change from the cashew creme recipe.

Almond Creme Fraiche

Ingredients

2 cups sliced almonds (soaked overnight)

2 tablespoons fresh lemon juice

3 tablespoons canola oil

1/2 cup water

11/2 teaspoon sea salt (I used 1 teaspoon)

Method of Preparation

1. Drain and rinse the almonds

2. Transfer to a food processor with  with lemon juice, canolla oil, water and sea salt and blend until smooth. Set aside. This will keep covered in the refrigerator for up to 2 days.

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Sweet Potato Laktes

Recipe from Vegan Holiday Cooking.

Ingredients

1 pound russet potatoes, peeled and rinsed
1 pound sweet potatoes, peeled and rinsed
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons EVOO
1 white onion, finely chopped
3 tablespoons chopped fresh chives
1 cup dried bread crumbs
1/2 cup Earth Balance Natural Buttery Spread

Instructions

Using a box grater or food processor, grate the potatoes and put them in a large bowl. Add the salt and pepper and mix together. Using a clean kitchen towel, squeeze the excess liquid from the potatoes and return them to the bowl.
Heat the olive oil in a saute pan over medium heat. Add the onion and saute until softened, 5 to 8 minutes. Add 2 tablespoons of the chives and the breadcrumbs to the potatoes and mix together. With your hands form the mixture into patties that about 3 inch wide and 1/2 inch thick and place on parchment paper.
Heat the buttery spread (note, I used grapeseed oil) on medium heat. Cook the latkes until golden and crisp about 4 minutes per side. Remove latkes from the pan and drain on paper towels and serve with the cream fraiche.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.6http://www.spicechronicles.com/sweet-potato-laktes-beginings/

Ps. I received this book from Blogging for Books for this review

 

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Tandoori Cauliflower Pancakes – Latkes

I am excited to say that I have officially commenced my year-end vacation! This year it was a well-earned one, work as usual was busy and trailing with Spices and Seasons also kept me gainfully occupied. Of course, if there are cookbooks still on your gift giving list, please consider giving a loved friend or family member a copy of my cookbook! Now, that I have the public announcement and sales plug out of the way, I can move on to the fun task of tell you about what has been cooking the past week. Well, latkes, naturally because we all love them. I did make a traditional (almost!) potato variation, a sweet potato variation and then these fusion cauliflower variety. I will share the recipes with you maybe not quite before Hanukkah, but the magic of these crispy hot treats are that they are perfect all year round.

One of my many bad weaknesses is fried food, I love my fritters, pakoras and of course, latkes. There is something magical about crisp fried bits of potato goodness, but then again why stop at potatoes? A couple of years ago, I made these harvest latkes and this year well, as we begin to round up the holiday packing I found some cauliflower waiting to be used, and to mix things up I meshed them with tandoori masala and some fenugreek, after all what good is a spice cabinet if you cannot have fun with it. I had been looking for some contextual guidance on Indian Hanukah recipes and was not able to really dig up too much and I guess this article sheds some light into the historical reasons for that.

These pancakes may not have too much history behind them, other than the fact that we loved making and eating them, I can promise you that they will be quite a hit for your next party and if you are looking for some variety on your weekend table while you enjoy the brightness of the lights by all means give this recipe a try. Now, the added bonus is that these latkes are oven fried, this does not make them very light but they certainly are a lot easier. As for the dipping sauce, I had pomegranate raita, a recipe for a different day!

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Tandoori Cauliflower Pancakes – Latkes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Serves 4

A classic tandoori seasoned oven fried latke that will add some spark and variation to your latke collection.

Ingredients

2 cups of coarsely shredded cauliflower
4 tablespoons of oil
1 teaspoon salt
2 teaspoons tandoori masala
2 pods minced garlic
1 teaspoon freshly grated ginger
1 small onion, finely chopped
1 serrano chili, minced
1 teaspoon dried fenugreek leaves (can be mint)
1 tablespoon rice flour
1 egg lightly beaten

Instructions

Steam the cauliflower until tender crisp, place in a cheese cloth and drain thoroughly, there is not much water but still the drier the mixture the crisper the result.
Heat the oven to 375 degrees and grease a large baking sheet. All the oil should be used for this process.
Mix the cauliflower with the salt, tandoori masala, garlic, ginger, onion, chili and dried feugreek leaves and toss with the rice flower and mix in the egg.
Shape into small pancakes and place on the baking sheet. Bake for about 10 minutes and carefully turn, if the bottom has not completely turned golden brown, let it cook for a couple of minutes before turning.
Cook the second side until crisp and serve hot with your favorite dipping sauce.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.6http://www.spicechronicles.com/tandoori-cauliflower-pancakes-latkes/

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Rustic Molasses Cookies with Garam Masala

Well, folks it looks like we are down to the home stretch for the year. I have spent the weekend baking cookies and printing holiday cards, both of which are annual rituals for me this time of the year. I love to find a couple of new cookie recipes to join the mix that I have, which pass my idiot proof simple baking muster. With some trial and error, these spiced molasses cookies work and are extremely easy to work with.  I am also a huge fan of working with simple natural sweeteners, think maple syrup or dark muscavado sugar and of course my all time favorite molasses. I am very partial to the black strap variety which along with its rich depth of flavor is guaranteed to provide you with an abundance of minerals most notably iron and calcium. I realize cookies are all about indulgence but if we can up the ante and get a nutrition boost why complain.

Add garam masala to the mix, which I have done with some hesitation and reserve work well, in this case I have balanced the garam masala with an additional dose of fennel rounding off the flavors beautifully. Garam masala has become quite the magic spice, being used in all things sweet and savory. When done right and handled well, it is indeed a well balanced spice and with all its nuances of fragrant and gentle spice notes it certainly is perfect for winter baking. I am still waiting to try it in a sweet potato or pumpkin pie, maybe I will save that for next weekend as a sweet peace offering for the brother. Well, it was good enough for the first presidential dinner hosted by a young and optimistic president. I would like to alert people, just because I am finicky, there are many variations of garam masala and like all things Indian, we tend to oversimplify the cuisine by calling things staples, because let’s face it there is nothing called garam masala in the South Indian culinary lexicon and the Bengali garam masala blend is different from the more popular North Indian variety. This being said, there is generally a good dose of cinnamon, cardamon and cloves in most of these spice blends make them a lovely option for notching up your holiday baking just a little!

It is an immensely nuanced and effective spice, when done and used right. Please do try to avoid using a pre-made mixture, here is a video that I have attached that will help you mix and make your own Garam Masala. If you must buy a pre-ground mixture, try to find a local purveyor who will most likely have spices that are fresher than the commercial varieties.



Now back to the cookie, it really is all about the nuance of spices and good quality molasses. My version of these cookies is made with whole wheat pastry flour and relatively low in sugar, if you like it sweeter you might want to notch up the sugar content.

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Rustic Molasses Cookies with Garam Masala

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: Make about 2 dozen cookies

A chewy well seasoned cookie brimming with the rustic goodness of molasses and whole wheat flour.

Ingredients

2 cups of whole wheat pastry flour
11/2 teaspoons baking soda
3/4 teaspoon ground fennel
1 teaspoon Garam Masala powder
½ teaspoon salt
¾ cup butter well softened, plus extra for greasing
¼ cup blackstrap molasses
¾ cup sugar
1 egg

Instructions

Sift together the flour and baking soda. Stir in the ground fennel, garam masala powder and the salt.
Grease the cookie sheet and heat the oven to 350 degrees.
In a mixing bowl beat the butter, molasses, sugar until light and fluffy.
Gradually add in the egg and the flour mixture in small amounts mixing well until thoroughly incorporated.
Shape the mixture into small walnut shaped balls, flatten and place about 2 inches apart.
Place in the oven for about 12 minutes. Cool, remove from the sheet and enjoy just slightly warm.
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Bengali Five Spice Chronicles – Wintery Round Up

 

Right after Thanksgiving begins the shopping frenzy, when we think of all things gift giving. Whether it is Christmas, Hanukah or just the time of the year where you look to notice some people on your list and get them a little something in keeping with the holiday spirit of giving. If you are like me, chances are you are thinking of traveling to visit your family, far away! Well, that and I am waiting for my new I-phone, which has been ordered but is wait listed.

Yes, Christmas is when we get to wind down and take off for India and refresh our thoughts and hearts through sights, sounds and an assortment of food memories. There is something magical about Christmas in India, but then again India is always magical, even though New York is now home.

This is also the time for cooking, parties, and noshing. Here are a few ways to get the comfort flavors of Bengal, onto your table, after all, what is a party without some novelty. If you have my book and need some inspiration, or if your  looking for something different (hint, time to buy the book), here is my wintery mix perfect for the months of December and January.

In fact, if you are looking for some ways to travel, without leaving home, possibly just through reading and cooking, may I suggest that you consider getting yourself or someone on your list, The Bengali Five Spice Chronicles, it will offer you a collection of recipes (180 of them to be specific), and a very personal narrative of the culture and culinary heritage of Eastern India. At just $16.25 what do you have to lose? BTW, this book is also a great stocking stuffer or a grab bag gift. And, let’s face it, if you are really looking for the real deal when it comes to Indian food, you do need to go regional!

Sure, all things Bengali pretty much start with my book, but if you wish you can meander to other parts of India as well,  as far as I can tell there is Punjab, Gujarat and South India as well.

In the spirit of celebrating winter, here is a round of 15 recipes, from the Bengali Five Spice Chronicles, which is perfect for winter indulgence and simple, soulful Indian cooking all year round. Don’t take my word for it, ask the spice scribe and she will vouch for me.

1. Simple and Indulgent Starters

 

Bengali Onion Rings: This ever popular snack is perfect right off the skillet. It is how we keep warm in the monsoons, and certainly will help you “beat the chills” on a cold evening after shopping. Serve them to your guests and they are sure to be delighted! Did I tell you that they were both gluten-free and vegan?
Vegetable Chop: Few things beat the glory of the amazingly crisp and delicious croquette we Bengalis call chop. My book has a few interesting versions, but my favorite variety is the mixed vegetable version on page 243. Nicely enriched with roots such as beetroots and carrots, studded with crunchy peanuts, how can you go wrong?

Winter Vegetables

Winter tables might seem a little sparse, with roots and winter squashes, however, if you know what you are doing with them there is a lot of fun to be had. In the words of Dr. Seuss, “It’s fun to have fun, you have to know how!”

3. Bengali Spiced Mashed Potatoes (the picture shows my version with addictive lentil fritters). This simple home-style recipe puts the spark in our favorite root vegetable, you will find the recipe on pg 99, and the good news is that if you like it, there are variations for squash and taro as well. This is ultimate comfort food, served simply with rice and lentils.

4.Turnips and Green Peas in a Coconut Sauce: If you think turnips are boring, this delicate dish with diced turnips and peas simmered in coconut milk will make you think again. This dish on page 139 is quick and easy to put together. It is simple, festive and indulgent and healthy, what more can you ask for?

5. Winter Squash and Swiss Chard: The Bengali table is brimming with greens and pumpkins, here is a traditional recipe that works beautifully with various varieties of Winter Squash and of course bright and soft red chard. This dish on page 142, is usually served as part of the evening meal.

 

6. Cabbage with Potatoes and Green Peas: Way too many people complain about the boring lack luster nature of cabbage. Well, anything stewed overly long without the right companions will appear somewhat bland and lifeless, don’t you think? To cure the cabbage of its boring lifeless, try my recipe for cabbage with green peas and potatoes, one of the staples from my mother. Simple, unpretentious and comforting.

7. Winter Squash or Pumpkin with Chickpeas – When in season there can never be enough, so here is another squash recipe (featured on page 137) as they say, for the road. The Kumro chokka, is actually often a part of a festive vegetarian meal and as featured here is served with puffy fried breads called luchi.

Lentils, Lentils, Lentils

8. Red Lentils with Tomato and Cilantro: A cornerstone of the Indian table, lentils are that simple and comforting fare that is perfect for warming up. With a selection of almost 20 recipes, it was hard to nail down one. Finally, I picked my son’s favorite recipe, which is also one of my all-time childhood favorites. These red lentils with cilantro are perfect as a soup or with steamed rice as a complete meal.

Fish and Seafood

Not unlike the Mediterranean diet, the Bengali table is proliferated with Fish and some seafood like shrimp.

9. Fish Curry with Mustard and Tomatoes: Here is a beautiful full-flavored recipe that works well with mackerel, a reasonable substitute for the Hilsa, and almost as rich in essential Omega 3 fatty acids. But, honestly who cares about all that if the dish tastes good.  This recipe works wonderfully with carp or rainbow trout as well.

10. Shrimp Korma: A weeknight salvation! This dish has a lighter touch than other korma recipes as is typical in a lot of Bengali cooking. A richer version such as this chicken korma from Spices and Seasons, might be what you are used to, but when time is off essence why mess with simplicity. The shrimp used in this version also works much better with this lighter style delicate yogurt based sauce.

Meat and Poultry

The two meat dishes that I have selected here are chicken, leaving the lamb and goat dishes for a later day. It never is about just meat on the Bengali table, so selecting dishes that are high on flavor and lower on time will help you balance things and eat right.

11. Slow Cooked Chicken with Cumin and Yogurt: This recipe developed for my dear father was one of my first recipes to ever appear in print. The really interesting thing about the recipe is to see how much depth of flavor can be achieved from one prominent spice, which in this case is cumin.

 12. Chicken with Fenugreek and Black Pepper: Nothing warms the cockles better than the cockles more than a few robust spices, like fenugreek and black pepper. BTW, if you are a fan of polenta like me, this dish should be something you experiment with serving it with some. My recipe found on (page 190)

One-Dish Meals

13. Kichuri -Now, wintery months call for one dish meals, and when it comes to those, nothing beats the lovely soothing kichuri.

14. Cranberry and Apricot Chutney: Before I run over to dessert, here is a chutney recipe for you. This one is a variation as the original on page 221, uses dates instead of the apricots.

 Dessert:

15. Almond Tapioca Pudding: A wonderful and soothing dessert, that is best enjoyed warm, this rather rustic tapioca and almond pudding will soothe and delight you all through the year, and certainly more in winter.

 

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Baba Ganoush – Smokey Eggplant Dip with Pomegranates

I feel like I am recovering or rather bouncing back from a mini-vacation. It has been a long break from work after a while and I decided to ditch the idea of keeping up with blogging the thanksgiving table real time, in fact, I almost stayed away from social media altogether. Life can wait, the recipes that deserve their time on the blog will eventually shine through, and yes today I am back with Baba Ganoush, one of my hits this holiday. In fact, the idea of the meze bar which included my pineapple chutney, hummus and the Baba Ganoush was an amazing hit.

A Baba Ganoush or Baba Ganouj is a smoked eggplant dip of Middle Eastern descent, it has many variations and is typically a meshing of smoked eggplant, garlic, tahini and possibly parsley. Other garnishes, such as my addition of pomegranate seeds are optional and can be used at the chef’s discretion. With an attempt to ensure some visual appeal, as well as keeping with the harvest theme. The one simple change that I made to the recipe, was also to include lightly toasted garlic in lieu of crushed fresh garlic. My son tends to find the raw crushed garlic too strong, so I increased the quantity hoping to be able to balance the taste.

I will also confess, my recipe comes to me from conversations with various people while tasting their more authentic offerings, although the Baba Ganoush is indeed in some ways similar to the Bengali smoked eggplant puree that we call Begun Pora, except we use mustard oil and onions and of course a sharp smattering of green chilies. Considering, I was asked to make this yesterday again and looks like we polished off as many as seven medium sized eggplants, this variation is certain going to be one for the family series.

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Baba Ganoush – Smokey Eggplant Dip with Pomegranates

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4 to 6

A smokey eggplant dip, Baba Ganosh is a classic meze of Middle-Eastern origins.

Ingredients

2 medium sized eggplants (about 2 pounds)
11/2 tablespoons of extra virgin olive oil
6 cloves of fresh garlic, minced
salt to taste
a few grinds of fresh black pepper
2 tablespoons of tahini or sesame paste.
1 tablespoon minced parsley or cilantro
2 tablespoons fresh pomegranate seeds
1 tablespoon lemon juice (optional)

Instructions

To prepare the eggplant, roast the eggplant over an open flame to completely char the outer skin. This is best done over a gas stove or an open grill. Use a pair of tongs to turn the eggplant so that is is cooked uniformly. Set aside to cool.
In the meantime heat the oil and add the garlic and cook until it the garlic is golden brown and fragrant. Set aside.
Carefully peel the eggplant, I find it easiest to peel some of the skin, making an opening and then scooping out the flesh.
Place the scooped eggplant in a mixing bowl and mash the pulp. Add in the salt, pepper, tahini and mix in the garlic oil and stir well.
Add in the parsley or cilantro, pomegranate seeds and the lemon juice if using. Serve with pita chips or crackers.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.6http://www.spicechronicles.com/baba-ganoush-smokey-eggplant-dip-pomegranates/

 

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A round-up of Chutney to Spice-up your Thanksgiving table

The Indian condiment chutney is a perfect pairing for all poultry, especially turkey. While cranberry chutney works beautifully, why stop at just that?

If you are Bengali like me, chances are there is no end to the chutneys in your repertoire and none of your meals are complete without chutney, so to get you some innovative chutney inspiration, here are an assortment of chutneys (all fifteen of them) that I have collected from my site and across the web. So, this thanksgiving give the chutney a whirl and your taste buds will thank you for it, as will your guests.

1. Cranberry and Clementine Chutney

2. Slow Cooker Plum and Rhubarb Chutney (after all, nothing beats low and slow)

3. Cranberry and Apricot Chutney (well, tis the season for cranberries, after all)

 

4. Spiced Pear and Raisin Chutney (well, yes you do have to buy the Spices and Seasons, Cookbook for this one!)

 6. Pineapple Chutney or Anarosher Chutney

7. A sweet and savory variation of the tomato chutney from The Bengali Five Spice Chronicles

8. Rhubarb Chutney with Cinnamon and Ginger

9. Bengali Tomato Chutney from New York Times

10. Tomato and Date Chutney (From Weave a Thousand Flavors)

11. Apple and Cranberry Chutney

 12. Traditional Bengali Tomato Chutney

13. Harder to find, but another classic, a green mango chutney I have a tomatillo variation in the Bengali Five Spice Chronicles.

14. Apple Chutney

15. Apple Mint and Ginger Relish

 

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Indo-Chinese Chili Chicken (Kolkata Style)

 

We all have iconic nostalgic dishes stashed somewhere in our operating universe, for me many of these are certainly the fish fry made by mother is still high on that list, but, like most people so are many dishes that mom never messed around with, and high on that list was the chili chicken. The chili chicken I speak of is an Indo-chinese classic, that was the stuff dreams, and sniffling noses are made of.

We qualify this genre of cuisine as Indo-Chinese, however growing up we knew no other kind of Chinese food, so dishes like the chili chicken, hakka noodles, cauliflower Manchurian and dishes such as that all formed an amazing assortment of dishes that really had very Chinese sounding names but often really made in China, but it was this amazing collection of dishes that was ultimately food nirvana and still some thing that I must indulge in when I get to India. Recently, chatting with Marc over at Baketard, I was pleasantly surprised to hear his fascination with Indo-Chinese food. Although, I have to confess, seeing Marc’s travel pictures have been me green. That and the cold weather had reached me craving back for Chili Chicken.

Now, I have to confess, as with all fusion dishes there is really no set formula, the key is to balance the umami taste of the soy sauce with fiery hot chilies.

I will go on record for saying that I have seen many weird red versions of this dish featured on various restaurant menus all around here. Not sure what with that, certainly not anything like what you can find around the Kolkata restaurants which is supposedly the epicenter of Indo-Chinese cooking. Also, I cannot quite fathom the sweet tasting saucy variations. This is why I have qualified this dish as Kolkata Chili Chicken.

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Indo-Chinese Chili Chicken (Kolkata Style)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Chili chicken is a classic indo-chinese dish that is great as either an appetizer or main course with a side of rice.

Ingredients

For the Chicken
11/2 pounds of boneless skinless chicken thighs
1 tablespoon ginger-garlic paste
1 teaspoon red cayenne pepper
1 teaspoon salt
3/4 cup cornstarch
1/4 cup water(maybe a little more if needed)
1/4 cup oil for frying

For the sauce
1 tablespoon oil
4 pods of garlic, sliced
1/3 cup soy sauce
2 tablespoon vinegar
1/2 cup water
1 teaspoon cornstarch
1 tablespoons chili sauce (such as sriracha)
25 chilies, sliced lengthwise
Extra chilies to garnish
cilantro to garnish

Instructions

Cut the chicken into smaller pieces and wash and dry throughly.
Rub the chicken with the ginger-garlic paste and the red cayenne pepper and salt.
Rub the chicken with the cornstarch and water. The objective here is to have a thin and uniform coating.
Heat the oil, the best tool for this is a wide bottomed non-stick wok. Place all the chicken in a single layer, you may need two batches for this purpose. Cook for about 4 minutes on each side. Remove with a slotted spoon and place on paper towels.
To prepare the sauce, heat the tablespoon of oil and add in the sliced garlic and cook for about a minute until pale golden. Add in the soy sauce, vinegar, water and the cornstarch and bring to simmer. It should be reasonably thick. Add in the chicken and the sliced chillies and toss for about 2 minutes.
Garnish with additional chilies and cilantro and serve hot.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.6http://www.spicechronicles.com/indo-chinese-chili-chicken-kolkata-style/

 

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Roc-n-Ramen in New Rochelle

Ramen or Japanese noodle soup, warms my cockles on many a chilly afternoon. They are quite the mainstay in NYC, however, it is recently that this has been catching up in Westchester. Before, I move onto to telling you about the food, I will have to say that you will find Roc-n-Ramen’s instagram feed very informative. They have been in business less than two months, and from the likes of things Wayne Carrington, will soon have all of us slurping!

With the baby brother visiting a couple of weeks ago, we ventures to New Rochelle to check out what all the buzz was about. It was one chilly night, made for a Ramen Soup experience. We reached around 9:20pm, and unlike a lot of places they were bustling and buzzing. Mr. Carrington, the owner welcomes you to the restaurant like it might be his personal home. The restaurant evolved after two years of research by the owner, who interjects a touch of his native island roots into the menu with specialty items like the Oxtail Ramen.

The atmosphere was festive, a combination of Chinatown meets your neighborhood cafe, just what you would want in a place like this.

Once seated we perused through the menu -a compact selection of all things good, a selection of appetizers – edamame,  pork buns and dumplings. We munched on some edamame as we decided to go through the menu. The place has some sake (which we did not try) but no liquor license yet.  This does not stop them from offering patrons a lovely glass of plum wine, the kind that will make you say – plum wine where have you been all your life.

As you make up your mind, you are occasionally interrupted with a lively bell ring, followed by a chorus of “Thank You” from the waitstaff. Yes, like many of the quaint fun things, every table has a bell with a sign asking you to ring it if you like the food. We ordered a large platter of assorted dumplings and had fun deciding which was which and got two ramens (for me and Anshul), and my brother had a Donburi or rice bowl, his being the Oyako (Chicken) Donburi. Beautifully served, my brother said he liked it!

I had the tonatsu ramen (pork knuckle broth) and Anshul had the Shoyu (chicken broth) ramen. We both marveled at how distinctly different they tasted. I would love to see a seafood ramen on the menu, hopefully soon…

After a hearty meal, as we were wrapping up, they were preparing the Sunday special their oxtail Ramen. While not yet ready, we had a taste of the oxtail and it was quite easy to see what the fuss was about. I am thrilled to see a real noodle shop, right here in Westchester and hope that they expand and open a branch in White Plains, soon! Until then, I will have to just make do with making the trip to New Rochelle, although I can tell it will be well worth it.

So, if you are looking for an affordable, hearty meal in a fun and lively atmosphere head right over to Roc-n-Ramen.

Roc-n-Ramen

19 Anderson St

New Rochelle, NY 10801

 

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