Rinku Bhattacharya's Blog, page 82
July 7, 2014
Red, White and Blue Fruit Salad – AKA Patriotic Chaat
This recipe was created for a demo at the Ossining Farmers Market this Saturday, and yes, I could have posted it earlier on this blog, but chances are you would not have then had this version, which was a version two and just like software, it was a rather improved version. Food, especially seasonal cooking is about spontaneity and being able to make it work and sometimes this spontaneity is what carries us through, so the Red, White and Blue Fruit Salad is in the tradition of a fruit chaat, the kinds that seem so perfect on a hot summer’s day, with just enough inspiration to make it fit right in to let’s say a farmer’s market in Westchester. The cherries in this recipe were courtesy of Mead Orchards, a lovely farm where I often pick up the fruit and honey. This year it does not look like we shall have much by way of strawberries, however, the idea of cherries has opened a world of possibilities.
I have been going a little nutty with the site transfer project, let’s call it the making of Spice Chronicles. I have probably done way too many system conversions in my day, so I absolutely do not trust the idea of an auto import, making for a relatively slow moving project.
Chances are a lot of the summer posting will be a little slow, some posts might be recycled between the various places that I share my thoughts in, I just hope that eventually I can make it work and that it will all fall together into place.
All of this, now made the Saturday, just the perfect escape. I have so been enjoying the market series. I just cannot thank Maria enough for getting me hopped into doing these demos, they have been so much fun for me.
Print 
Red, White and Blue Fruit Salad – AKA Patriotic Chaat
Prep Time: 45 minutes
Total Time: 45 minutes
Yield: 8 to 10 servings
This Indian inspired fruit salad meshes sweet, sour and savory notes to create a delicately balanced medley of flavors.
Ingredients
¼ cup orange juice3 tablespoons fresh lime juice (about 1 lime)
¼ cup semi-sweet wine
1 teaspoon salt
3 tablespoons sugar
1 tablespoon minced ginger
½ teaspoon red cayenne pepper
1 pint of strawberries, hulled and sliced
11/2 pints of cherries, pitted and halved
1 pint of blueberries
1 tablespoon chopped thyme
1 tablespoon chopped basil
½ cup sliced almonds
Instructions
In a mixing bowl add the orange juice, lime juice and wine and stir in the salt, sugar and ginger and mix well.Add in the sliced strawberries, cherries and blueberries and mix well.
Stir in the thyme and basil and set aside for 30 minutes or so.
Toss with the almonds before serving.
Notes
Most of the time is to marinate the fruit
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.5http://cookinginwestchester.com/2014/07/red-white-blue-fruit-salad-aka-patriotic-chaat.html
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June 24, 2014
Cooking Class at Hilltop Hanover Farm on Saturday, July 28th, 2014
mint
Vegan Cooking Class
Springtime is over, Summer is here
Join me at Hilltop Hanover Farm this Saturday between 1-4pm
and learn how to add a touch of spice to your weekly produce.
We will learn to make mostly from the Spices and Seasons Cookbook.
Radish and Scallion Fritter in Pita Pockets (Gluten-free)
Mint Chutney
Roasted Red Bell Pepper Chutney
Cashew Coconut Sauce
Crispy Stir Fried Turnips with Turnip Tops
Creamy Bengali Lentil and Rice Rissoto
To signup and for more information, please call the farm at 914 962 2368 or follow the link to register online.
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June 23, 2014
Tangy Caprese Salad
Almost all the food on my table seems to get an Indian spin, I am a little weird that way, or as my friend Priti often points out, I am a little wired that way. Not, surprisingly that found its way to this Caprese Salad, or what was meant to be a Caprese Salad. A Caprese Salad or Insalata Caprese literally translates to a salad from Capri, and at its core has mozzarella, tomatoes and basil. It has all the elements of a Caprese salad, with just a hint of surprise…
The name change saga that I told you about continues… I had told you that I was leaning towards Spice something, well, looks like it is going to be Spice Chronicles – Where Spices Meet the Seasons and yes, everything remains the same except the name. It will not happen really for a while, much like the moving into a new house, and I will be going through the ropes with everyone and everything.
This weekend I was at the Katonah Farmers Market with the Spices and Seasons cookbook, it was a rather slow market (yes, I did bring back most of the books) but it made for conversations with a lot of good people. And we were talk about sustainability beyond the confines of a buzz word, sustainability also is about practicality. I think of my cooking as sustainable because its simplicity makes it doable and allows me to cook almost every day. It would be very difficult for me not too.
Back to the Caprese Salad, the surprise element here is adding a splash of lime instead of the more traditional Balsamic. It is just because I had it around and drizzled it along with the olive oil and the result was pure magic. The Caprese Salad was inspired by a request from Aadi, who had eaten it somewhere and promptly decided that this was better. But, then again, my son is an eternal charmer, so I will let you decide what you think. If you have a chance and want to work more with vegetables the Indian Way, please do stop by my class at the Hilltop Hannover Farm. This is what the menu and program looks like.
These days the buzz is all about FIFA and I have promised the kids that we shall be doing a menu from the winning countries, so, now this has confused them. With no offence to the US, when you have Mexico and Brazil in the mix, and food stakes running high it just might put a foodie’s patriotism to a bit of a test.
Print
Tangy Caprese Salad
Prep Time: 30 minutes
Yield: 4 servings
A simple caprese salad, with a touch of nuance from a splash of lime juice.
Ingredients
1 pint of mixed colored grape tomatoes (regular is fine as well)10 small balls of mozzarella cheese (note, if using regular tomatoes, you can use regular fresh mozzarella cheese too, essentially make sure the size matches in both cases)
20 fresh basil leaves, coarsely chopped
for the dressing
2 tablespoons extra virgin olive oil
Juice of 1 fresh lime (this is about 3 tablespoons fresh lime juice)
sea salt to taste
1/2 teaspoon brown sugar (optional)
Instructions
Cut the tomatoes into halves and the cheese into thirds and mix together with the basil.In a separate bowl, mix the extra virgin olive oil, fresh lime juice, sea salt and the brown sugar and mix well.
Toss this together and let the salad rest for 20 to 30 minutes before serving.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.5http://cookinginwestchester.com/2014/06/tangy-caprese-salad.html
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June 21, 2014
5 Spicy Ways to Savor your Radishes
Radishes for the most part, ring in the growing season for us and maybe many others in the northeast. I had somewhat mixed feeling about the daikon, which was pristine white radish that I grew up with. Once we grew our own radishes, starting with the very pretty cherry belles, things changed. I saw these beautiful lovely bright red globes of perfection and I fell in love. I first began my journey with using them as a garnish, then cooking them in classic Bengali fare, their bright colors adding a touch of beauty to simple homey dishes.
I discovered the watermelon radish on a visit to Red Hat, and upon my request, the man grew them for me the past two years. This year, with the shorter season and everything going on, we have just settled for the Cherry Belle, now going on its fourth year hanging out with us. High in Vitamin C and rich in fiber there is also plenty going for the radish in the health department.
This pretty bunch of English breakfast radishes were actually a demo package that I have re-hydrated and salvaged. This is a variety that we do not grow, however they tend to be just a little more spicy than the usual varieties that we grow and far well in radish raita or the classic yogurt salad that I also often make. I imagine that by the end of this season we can add a few more recipes to the radish column.
I love radishes in salads, however, certainly think that they can be used for more than just that. Here are a few recipes from my posts to help you get into business with radishes.
Creamy Radish and Squash Medley – Mulo Kumro Posto
Posted on Jun 19th, 2014
It has been sweltering hot today, yes, summer is indeed upon us with a vengeance I might add, and instinctively with the rhythm of childhood…
Quick Spring Radish Pickle
Posted on Apr 26th, 2012
On an evening when I am tired, yes like this one, I love to riff though pictures to tell you about some food that is colorful, spicy and simple. The…
Radish, Kale and Kabocha Stir Fry with Panchphoron
Posted on Apr 12th, 2013
Looks like all my pleas to spring to finally come seems to have worked, it has arrive a little later, but it certainly is here in all its…
The Kid’s Patch and Watermelon Radishes
Posted on Jul 20th, 2011
Well, now that the garden had begun in earnest we had forgetten about the kids garden spots and they actually have grown quite a bit, I shall post…
The moments that make us wince!!! – Radish and Scallion Pakoras
Posted on Mar 28th, 2009
When my daughter gets hurts and returns home, she tells me that she had an "ouchi ouchi" day. I realized today that fortunately or unfortunately for…
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June 19, 2014
Creamy Radish and Squash Medley – Mulo Kumro Posto
It has been sweltering hot today, yes, summer is indeed upon us with a vengeance I might add, and instinctively with the rhythm of childhood conditioning, I reached for the container of poppy seeds or posto as we call it in Bengali. The dish comes together with panchphoron or Bengali Five Spices, green chilies, ginger and the poppy seeds.
These nutrient rich (super-high in Omega-3) tiny little seeds are the yin to the yan of the sharp mustard seeds, in almost any form these seeds are Bengali comfort food and particularly relished in the summer months, as they are meant to have a cooling effect on the body. I had really not planned this, but, as I say years of conditioning and eating with the seasons form their own instinctive routine.
This super simple creation came together peacefully in my kitchen, I have been making this with the seasonal radishes this year, I have tried two variations, ok, make that three, I meshed this with ridge gourd or jhinge, then tried this with turnips and radishes and finally with the kabocha squash. Honestly, it really does not matter what you pair it with, it just needs to be a balance, to the gentle sharp texture of the radish and of course what you have in your refrigerator.
This recipe is whimsically finished with a touch of fresh chives, you can use whatever catches your whim.
Print
Creamy Radish and Squash Medley – Mulo Kumro Posto
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
A Bengali take on radishes with poppy seeds and squash. Cooling, Colorful and very easy.
Ingredients
2 tablespoons oil ( mustard is always a good idea)1 teaspoon panchphoron
1 medium sized onion, diced
1 tablespoon freshly grated ginger
1 cup of chopped radishes
1 cup of chopped kabocha or other squash
Salt to taste
2 to 3 green chilies, slit
3 tablespoon poppy seed (posto paste)
1 to 2 tablespoon chopped chives
Instructions
Heat the oil and add in the panchphoron, when it crackles add in the medium onion and saute for about 4 to 5 minutes. Stir in the ginger.Add in the radishes, kabocha, salt and the green chilies and stir well Cover the mixture and cook for 5 minutes until the vegetables are almost cooked through.
Add in the poppy seeds and cook until the mixture is well mixed and soft.
Add in the chives and stir well and stir well.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.5http://cookinginwestchester.com/2014/06/creamy-radish-squash-medley-mulo-kumro-posto.html
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June 16, 2014
Cilantro Lime and Black Bean Rice
What a crazy weekend, yes, I know it’s still soccer season, and Spices and Seasons is just out! Among other crazy happenings such as my email account acting rather strange on me and sending out emails to everyone in my address book, just lovely, don’t you think? So, of all the things that I cooked up I will be sharing with you a very simple recipe, a side dish that we all enjoy a lot! A recipe for Cilantro, Lime and Black Bean Rice.
In fact, given a choice my kids would make a complete meal out of it. But, of course, their father runs around frantically to make sure there is enough veggies to balance out the mix. Yes, the kids had fun with their father and despite all my efforts not think about my father with sadness, I felt a sense of loss and sadness, a sense of what might have been. Here’s to you dad, for everything that you have always done, and for every little thing that I know happens because you were there for me. Father’s Day was not really a part of my childhood, Hallmark had not yet captured the Indian market yet, so I really cannot talk about my childhood memories of dad. This dish with its light Mexican notes, just a little zestier than this popular recipe, would have totally been your kind of a meal.
The recipe will make a perfect side dish, and honestly makes a perfect comforting meal, just add some salad on the side and if you are not feeling up to it, do not bother, some days we need just the carbs! Well, what can I say at least that is my motto!
Print
Cilantro Lime and Black Bean Rice
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
A delightful and easy meal with notes of Mexico on my Indian table. A Cilantro, Lime and Blackbean rice dish.
Ingredients
2 tablespoons oil1 medium sized red onion, finely diced
2 pods minced garlic
1 cup of basmati rice
11/2 teaspoons freshly ground cumin
1/2 teaspoon red cayenne pepper
1/2 teaspoon turmeric
1 teaspoon salt or to taste
3/4 cup black beans
1 lime
3 tablespoons chopped cilantro
Instructions
Heat the oil and add in the onion and saute for about 4 to 5 minutes. Add in the garlic and cook for another 2 minutes.Add in the rice and mix well and stir the mixture for 2 to 3 minutes. Stir in the cumin, red cayenne pepper and turmeric and the salt and mix well.
Add in 2 cups of water and bring to a simmer, cover and cook for 10 minutes, the rice should be still wet and mostly cooked.
Stir in the beans and reduce the heat to low and cook for another 10 minutes. Remove the cover, cut and squeeze in the lime juice and stir in the cilantro.
Let the rice rest undisturbed for 10 minutes. Serve as desired with your favorite meal.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.5http://cookinginwestchester.com/2014/06/cilantro-lime-black-bean-rice.html
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June 12, 2014
The Silver Skillet – Altanta, GA or Girl Meets Breakfat
Once I wrapped up Spices and Seasons, I was rather tired and frankly had not done a lot of eating out. Of course, while others were checking out the CNN building or even the Atlanta Aquarium we slept in and then headed for breakfast. Using my rather proven restaurant radar, I was able to find the Silver Skillet a small but very busy joint serving only breakfast Southern style. Interestingly enough, the picture on their website showed a somewhat different mix of clientele than what seemed to be their regulars, just an observation nothing really to do with the food.
One of the many delights of traveling, unless for work is being able to sleep in. Actually, even while traveling for work I do get in an added hour of morning sleep as I am not co-ordinating the morning breakfast run. This spot with its simple retro 50′s decor and hustling and bustling atmosphere was just what was needed to offer a change in pace.
The ambience of the place was modest, a cross between a diner and a motley space in someone’s house. At about 10:30 in the morning the place was jam packed, in fact, we had a 12 minute wait. The atmosphere and character was enough to convince my husband to actually make that wait. It was fun actually to stand around and watch the many trays of biscuits and chicken fried steaks, pancakes and grits all make their way around the table.
We were eventually seated and ordered what might be food on the slightly lighter side, in contrast to the menu. An interesting fact to note was that the menu did offer enough food to skirt around the very meaty options that were otherwise present on the menu. I ordered scrambled eggs with ham and tomatoes and the others ordered veggie omelets.
Sides offered were grits and biscuits, and I have begun my official quest and love affair with trying to mould grits the Indian way, but I will save that for another post. The only downside to my experience was that I slipped and had a rather unelegant fall over a piece of butter wrapper. I am all recovered now, but it did make for a rather clumsy site as I hobbled around the wedding, however the delicately cooked mushrooms did make up for things. Yes, everything tastes good with butter. If in town, do visit!
200 14th St NW,
Atlanta, GA 30318
(404) 874-1388
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June 3, 2014
Spices and Seasons – A Review From ForeWord Reviews
I am excited to see the Fore Word review for the Spices and Seasons, cookbook.
With all the early words coming in, it is good to see that people are all finding the book accessible.
ForeWord Reviews suggested that if you are intimidated and happen to fall into the
fraidycat camp, take a belly breath and seek guidance from a source like the new Spices &
Seasons.
To read the entire review, you can follow the link here
and of course to get a copy from Amazon, if you have not yet picked up copy yet.
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Spices and Seasons – A Review From Fore Words
I am excited to see the Fore Words review for the Spices and Seasons, cookbook. With all the early words coming in, it is good to see that people are all finding the book accessible.
Fore Words suggest that if you are intimidated and happen to fall into the
fraidycat camp, take a belly breath and seek guidance from a source like the new Spices &
Seasons.
To read the entire review, you can follow the link here and of course to get a copy from Amazon, if you have not yet picked up copy yet.
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Kale and Corn Quickfix and some difficult thoughts!
So like this recipe and others like the caramelized kale creation, or the very Bengali Kale Piyanjee, there is a very Indian use of the now very trendy kale. Much like my spirits this evening, kale has been made into the poster child of something 
Oh so problematic! Because if it is not trendy and not massaged, how is it representative of cooking kale? Well guess what, both my cookbooks my first born The Bengali Five Spice Chronicles and the pretty new cookbook, Spices and Seasons all happily showcase Kale in their Indian Avatar. On a different note, my spirits have been a little shot once I realized that my mom has to be here (In the US) a few weeks less. She heads off for almost three months to Seattle, and she was supposed to be back for another month here, it look like we shall be hosting my mother-in-law and all things considered mom is cutting her trip shorter. In some ways a little disappointing, and of course as she tells me that there is always a next time. I tend to worry more about next times. Not so long ago, I have learned that life is sort of kind of transient, so I worry about next times, worry about loved ones and try often to do things as they come.
Life is about accepting the good with the bad, the road trip for #Masala Meets the Market or the Spices and Seasons Road Show is up and about. I have been floored and excited by the support from local friends and bloggers. I shall be at the Union Square Green Market next wednesday the 1oth and would love to see everyone there.
So yes this post is also about kale in another Indian avatar, a dish of a sort of quick fix variety, a dish which came together with last season’s frozen kale, so if you have extra produce from your CSA do not worry, most of the greens freeze beautifully. The corn used here is a bag of Trader Joes, organic roasted variety and now I am getting ready to hit the road for a family wedding in Atlanta.
This dish is inspired by a similar fenugreek based stir-fry made by my friend from Gujarat. It is not uncommon to have these sweet and savory pairings particularly in Gujarati cuisine, the recent inaurgaral menu for the swearing in of the Indian Prime minister Narenda Modi, had dishes from many parts of the country including Methi Kela nu Shak, that pairs methi or fenugreek with the sweeter banana. A shaak is more commonly known as a subji in North Indian culinary parlance, but tends to be a drier creation just like this stir-fry featured here. I shall save my opinions on the political process for a later day, but will try to cover the totally drool-worthy menu over time. It includes a combination of classics such as the Dal Makhani, which I have as a slow cooker version in this recipe and over time the others such as the Rajasthani Bhindi, will hopefully find their way into this space as we move on.
I guess the fuss of the day is celebrity mom’s touting their working mom status, here is a controverial piece the latest offender being Emma Thompson, who suggests that mom’s take a year off if they can afford it. Clearly, this person is sensible enough to consider the financial implications but has not worked on a track or work universe where taking a year off is considered falling off the wagon. The flip side of course is, their careers and day to day stresses of often tend to take a toll on their families in different ways.
Print
Kale and Roasted Corn Stir Fry
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 24 minutes
A colorful and easy quickfix dish that comes together in minutes.
Ingredients
2 tablespoons oil1 teaspoon mustard seeds
1 medium sized red onion, diced
1 tablespoon finely chopped ginger
1 teaspoon red cayenne pepper
3 cups (about 1 pound) of chopped fresh or frozen kale (can be subbed with your favorite green)
1 teaspoon salt
1 cup roasted corn kernels (fresh or frozen)
Instructions
Heat the oil and add in the mustard seeds and wait until the seeds begin to crackle. Add in the red onion and sauté well. The onion will wilt and begin to turn softly golden. Add in the ginger and cook for another 2 minutes.Stir in the red cayenne pepper and the kale and stir well. Stir in the salt and mix well.
Add in the kale and the salt and cook until the kale has wilted. Mix in the corn and stir well.
Cover and cook for 2 minutes and serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.5http://cookinginwestchester.com/2014/06/kale-corn-quickfix-difficult-thoughts.html
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