Rinku Bhattacharya's Blog, page 89
September 22, 2013
A Cooking Class for Two
Every year, the Greenburgh Library host an annual fundraiser, called Books and Cooks, where they feature local authors. They were kind enough to have me last year, and in turn I was able to showcase, The Bengali Five Spice Chronicles. I was able to offer one of my classes as a silent auction item, both last year and this one. Last night, I had the pleasure of hosting Lisa and Mark, the wonderful couple who won this class. I have for various reasons (read, I do not like posting I-phone photos on the blog), stayed away from posting class pictures on the blog, but today I figured why not. Especially since, I am excited how well the cookbook dishes worked with this couple.
Getting all the spices sorted, on the menu was Fenugreek and Black Pepper Chicken (Methi Morich Moorgi), Beetroot and Green Pea Pilaf , Samosas and Chutney. They wanted to be in an out without having the baby sitter freak out.
All the essentials, we were still able to do garden tomatoes and of course, beets. One of the highlights of my summer/fall classes is that I can still do some of the farm-to-table stuff.
Yes, that the tomatoes for the chicken.
Stuffing the samosa, this couple usually stays away from the kitchen, so this class was about adventure. Well, she had never rolled any dough before.
This is Mark bracing for his samosa moment. Life might just not be the same again!
Of course, it always helps to have some wine handy, it helps the stuffing process.
Here is my Beetroot Pilaf, I love the pink colors, don’t you? There is the chicken in the background.
Looks like she is enjoying her meal, while he is perusing the book!
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September 16, 2013
Hippocrene Books & Cooks – Five cookbook authors trade cuisines for a day #Giveaway
Week One of school has been completed, there have been no major incidents, both children seem suitably pleased with their class assignments, teachers and have found enough known faces to keep them happy! School also means another season of soccer, and this season I did get the Saturday practices that I have been asking for, except… both kids have them at the same time and in different places, as I like to say, there is never a dull moment…
On the more grown up part of the world, I have been enjoying a new cookbook – The New Ukrainian Cookbook, by Annette Corona. If you like international food and cooking, you will enjoy what we (five cookbook authors) are doing today. We have done a trade and rotation through a fun event – Hippocrene Books and Cooks, where we are trading cuisines. Events like this and through other cookbooks and conversations, learning more about global food has been one of my highlights of working with Hippocrene.
Now back to our trading places game, Amy Riolo –the author of the Egyptian Cookbook, Nile Style is cooking from Skiz’s Sri Lankan cookbook – Rice and Curry. Now, Skiz in turn is cooking from Nadia’s German Cookbook, Spoonfuls of Germany. Nadia herself is cooking for my cookbook, The Bengali Five Spice Chronicles. Joining in the fun is Annette Corona and I get to cook from her book and actually give a copy of this very engaging and interesting cookbook away.
The best part of reading this this cookbook is that it took me away to Ukraine - a part of the world that I have neither visited or actually truly cooked from. I have tried my hand at the occasional borscht, but really that has been it. Her book got me right from the begining with its, promise of blending tradition and the contemporary, my kind of cooking. As you read through the book you get swept into the sense of Unkranian hospitality that she illustrates in the begining with the analogy of a mitten that stretches and offers warmth and hospitality to all who need it. She emphasizes, “that even in the hardest of times, past or present, the spirit of hospitality always remains”
The book is very nicely written and makes an interesting and informative read. It offers you a sound introduction to the recipes and offers you a good perspective on Ukrainian cooking. The headnotes in particular are full of information and tips on handling the dish on hand. The book starts with a good introduction to Ukrainian culture, geography and history.
The layout is gorgeous and done in stunning shades of blue and white -very pretty and eye-catching.
The recipes offer a nice mix of flavors, and if like me you harbored some misconceptions about the cuisine being too heavy you will realize that it is not so. Annette’s book offers plenty of vegetarian and whole grain recipes, and I am waiting to try all the beetroot recipes as soon as I can locate a good source of fresh horseradish.
There are plenty of hearty recipes, stews, roasted game and nourishing stews that I am looking forward to trying.
I had tried her grilled salmon with tomato dressing earlier in summer and this weekend I tried her chocolate cake with blueberries, to offer something sweet for my husband’s birthday. It kind of became a mixed berry cake in our house since everyone seems to like a different berry. Also, the cake ended up with a very whimsical look, since the kids helped me decorate it. I used orange juice instead of the cognac, which gave the cake a lovely flavor but I think it softened it a little too much. I am not sure that the author’s advice to eliminate with any substitution would work either.
All in all, I had a great tasting chocolaty pudding that all of us enjoyed for my husband’s birthday.
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Hippocrene Books & Cooks – Five cookbook authors trade cuisines for a day #Giveaway
Recipe from
The New Ukrainian Cookbook by Annette Ogrodnik Corona, Hippocrene Book 2012
Ingredients
Filling2 pounds fresh blueberries
1/4 cup cognac
2 cups granulated sugar (note, I skipped the sugar, and it was still quite sweet)
Chocolate Sponge Cake
11/4 cups unbleached all-purpose flour
11/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons unsweetened cocoa powder
11/4 cups lightly packed brown sugar
1 cup (2 sticks) unsalted butter, softened
3 extra-large eggs
Topping
3 tablespoons confectioners' sugar
1 cup sour cream
Grated dark chocolate and confectioners sugar for dusting
Instructions
Two days before baking prepare the fillingPut the blueberries in a large glass bowl. Pour the cognac over them and press down with a large spoon. Pour the granulated sugar over the top (do not stir), cover, and refrigerate the berries for 2 days. Do not stir the mixture during this time.
Make the cake
Pre-heat the oven to 325 F. Grease 2 shallow 8-inch cake pans and like with greased wax paper. Sift the flour with the baking powder and salt into a medium mixing bowl. Add the cocoa powder, brown sugar, butter, and eggs. Beat everything together until the batter is smooth and glossy, about 2 to 3 minutes.
Spoon the batter into the cake pans. Bake, without opening the oven door for 30 minutes. Test for doneness by a light touch to the center of each cake. If the cake springs back, it is done. Leave the cakes to cool in the pans for about 2 minutes and then turn them out onto a wire rack. Pull off the waxed paper and leave to cool completely
When ready to assemble the cake, beat the 3 tablespoons of confectioners sugar into the sour cream. Remove the blueberries from the refrigerator and stir. Put the first layer of sponge cake in a shallow dish with sides, spread half of the sour cream and half the blueberries (note I used only blueberries here), put the second layer of the cake over the top and gently press with your hand. Spread the remaining sour cream on top, and top with the remaining blueberries. (It is perfectly acceptable for some of the blueberries to fall of to the side). Sprinkle the cake with grated dark chocolate and a healthy sprinkling of confectioners' sugar and serve.
This cake is best the day it is baked and assembled.
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September 13, 2013
Creamy Mustard Salmon and NORTH Inspirations
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What a bumpy and jumpy week this has turned out to be! After a long holiday week, I have bounced into back to school week for the kids and audit season at work. Luckily in our household cooking salmon always fits into the game plan. The audit season somehow pales in comparison to the crazy making that is currently, “ in season” at home, and to add insult to injury my daughter informed me this morning that she accidentally broke my teapot. Seriously? And then I remembered Finland…
What does Finland have to do with any or all of this you might ask? A few weeks ago, I agreed to participate in a NORTH promotion, well, because at that time it sounded fun and I still had the teapot….
Life changes every few hours whether we like it or not, I now supposedly have a teapot on the way, at least that is what Amazon tells me and also officially have an errant cat, I will tell about the cat in a couple of days.
Last year, when we traveled we made a day and some stop in Finland, very much my husband’s bright idea. It consisted of some moments, but was overall a little too cold for me to really get into the swing of things. Cold and inactive as I felt, it did not deter this charming city at its farmers. Despite the lack of sunshine, there was a vibrant farmers market that seemed to have everything from jams to furs.
Talking of Finish food, we did sample some interesting Finish fare, in particular I was thrilled with sapas, which essentially the finish version of small plates and out evening was a lot of fun over trying to decipher and savor a myriad assortment of flavors. In a nutshell the food was nuanced with a lot of help from fruits and local flavors for seasoning. For better or for worse, we had stopped at Jurri in Helsinki, which seems to be just the stop for this Finnish take on small plates.
This lovely hit restaurant had hit almost every interesting note that I could think of and then some, it had tantalized the little people and the big people, too!
Rye breads and smoked salmon rules and it is not surprising and the clean and colorful building will happily confirm why Helsinki is considered the design capital of the world.
Now, I would love to tell you that my one and a half days of experience with husband and kids in tow make me an expert in Finish fare, but alas, the answer is not really. I do have for us today an interesting salmon recipe, made with sour cream, mustard and chives baked until just done. These flavors are probably just a little sharper than anything on the finish table, however, give this dish a try and you might even like it.
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Creamy Mustard Salmon and NORTH Inspirations
Prep Time: 10 minutes
Cook Time: 25 minutes
A lovely fusion dish where finish salmon meets Bengali mustard, yes, this too is possible! Overall, this is a delicate and luscious dish that gets done with less than minimal attention,
Ingredients
3 tablespoons of freshly prepared mustard paste or Dijon style mustard (the latter is simpler and milder)½ cup sour cream
Salt to taste
11/2 pounds salmon, cut into serving sized pieces
1 medium sized red onion, halved and thinly sliced
4 tablespoons butter
1/3 cup chopped chives or dill
Instructions
In a mixing bowl mix in the mustard paste and the sour cream and toss together.Mix in the salt and add the salmon and mix well.
Pre-heat the oven to 350 degrees.
Place the salmon with the mustard sauce in a casserole.
Add the onions over the salmon and dot with the butter and sprinkle with some of the chives and dill.
Bake until the salmon is cooked through and flakey.
Sprinkle with the remaining chives and serve hot.
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September 9, 2013
Broccoli Manchurian – This years winner!
This time of the year, usually culminates in a slight feeling of unrest and nostalgia. Over two decades ago, I came to the US as a student, right around this time of the year. Like the tremulous fall weather, I was unsure of what this big move would mean, and yet, like the crisp clean colors of fall I was full of hope for the future. This time of the year, always stirs that familiar restlessness in me.
Currently, we are getting organized with new backpacks, shoes, books and lunchboxes. It is just before the children start another school year, it also is audit season at work, a time where we wait and hope for things to even out. The usual regime of sorting out soccer schedules, girls scout schedules is on. I am a little disappointed that the kids bus time this year does not work with my train schedule. They head out a little later, so, they will be leaving with either Martha or their dad.
I guess that I can try to use the extra five minutes in the morning that I shall now have leftover to walk to the train station, and of course, I will think of of how much I miss my few morning minutes with Aadi, teaching him Bengali words.
With a harvest bountiful with Kale and fresh broccoli (the gift of a cold and rainy summer), I am excited to have come up with a dish that has proved to be quite a crowd pleaser, yes, this broccoli Manchurian has turned out to be the belle of the summer ball. It is not a very photogenic dish, so I have had trouble presenting its darker sultry looks and eventually decided that looks are certainly not everything. Indeed, when compared to the cauliflower that usually is used in this Indo-Chinese recipe. Instead, broccoli is like the smart, somewhat homey and serious kid that dazzles with its a bright green powerhouse of nutrients!
The most common varieties of Manchurian dishes involve a tomato based spicy sauce, much like my dish. However, my sauce uses fresh aromatics, ginger and fresh garlic chives offering lighter nuances of flavor. The dish has in some cases been ruined by overly think sauces and excessive batter on the fritters. Most people associating Manchurian with a coating that is overly thick in a sauce that is laden with cornstarch have had reservations trying this dish.
People who do not like brocolli might have even bigger reservations, but I promise you this dish might just be the brocolli dish that you were waiting for. In fact, my friends who were over this weekend, skeptically started with a single florets, before progressively moving on to down a pretty large platter. In a nutshell however, it is an Indo-Chinese creation that has no real resemblance or for that matter connection with the northeastern Manchurian region of China.
If you can overlook the oil needed in frying these fritters, you will be guaranteed that your guests are going to be pleased with this dish anytime you serve it. I have worked out two different options for the base depending on what is practical in your pantry, the first base uses Indian style ketchup, Maggi’s Hot and Sweet Tomato Chili Ketchup that is found in my local Indian store. My friend’s suggestion was to replicate this with a more generic style ketchup, since I am not sure how popular our regular Greenway organic variety is. I went over and borrowed our neighbors bottle of Heinz ketchup for the second variation of the sauce and I think that they both work well.
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Broccoli Manchurian – Crispy Broccoli Fritters in a Tangy Broccoli Sauce
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 to 6
A take on the classic cauliflower based Indo-chinese recipe, this time with garden fresh broccoli.
Ingredients
For the fritters11/2 cup cornstarch
1/2 tablespoon rice flour (optional)
2 eggs
¾ teaspoon salt
Oil for frying
11/2 pounds of broccoli florettes
For the sauce
2 tablespoons oil
1 small red onion, very finely chopped
4 pods of garlic, minced
1 tablespoon freshly grated ginger
¾ cup Maggi Hot and Sweet Ketchup or
½ cup regular ketchup
2 tablespoons Sriracha
1 tablespoon vinegar
2 tablespoons sugar
1 medium sized red bell pepper cut small pieces
½ cup chopped chives
1 tablespoon chopped cilantro
Instructions
In a mixing bowl mix the cornstarch and the rice flour with the eggs and 1/2 cup of water to form a smooth batter. The batter should be of coating consistency. Add in the eggs.In a large skillet heat oil to a depth of about 1 inch, test with a bread crumb, if the oil is hot it should sizzle to the surface right away.
Dip the broccoli florettes in the batter and add to the batter and fry until crisp, remove with a slotted spoon and drain on paper towels.
In a separate pan heat the two tablespoons of oil and add in the red onion and cook for 5 to 7 minutes until the onion is soft and transluscent.
Add in the garlic and the ginger and cook for another two minutes.
Add in the Maggi ketchup, or add in the regular ketchup with the Sriracha, vinegar and sugar and bring to a simmer.
Add in the brocolli and toss well.
Stir in the red bell pepper and the chives.
Garnish with the cilantro and enjoy!
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September 2, 2013
Spicy Sunday – Nigella Seeds
Today is really a Monday, that feels like a Sunday! So, it gives me the prefect excuse to work through this round-up. That, and the fact that I need something grounding to round off this - not the greatest of weekends!
So, let’s talk nigella, a much loved spice in the Bengali kitchen, one of the five spices of panchphoron, or the Bengali Five Spice Blend. Nigella is called Kalonji in Hindi and Kalo Jire in Bengali, and for some reason has an assortment of English names, ranging from Black seed to Black cumin seed.
They are the seed of the Nigella Sativa plant, and is characterized by a slightly peppery taste. It is used to garnish and top Indian breads, most notably the Naan and is almost indispensable in the Bengali kitchen, since it is used in everything from simple stir-fries to light gravies or jhols.
So, on a day such as today, if nigella does not cheer me, nothing else will. It promises to be quite the week at work, yes, sometimes there are those weeks, thank goodness the garden is still beautifully vibrant, this will ensure that the evenings will be nice and diverting with or without the nigella seeds.
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August 30, 2013
Quinoa Pilaf and a Cookbook Review
My daughter loves quinoa, she took to it quite naturally after I had made this salad. So, I have been playing with this lovely grain in various ways. It is completely gluten-free so it also works well, with people looking for a nutritious grain, without the trappings of gluten.
Today’s recipe with Quinoa, a quinoa pilaf, is also from Shubhra Ramineni’s book, Healthy Indian Vegetarian Cooking. I have been telling you about this book earlier this week, let me tell you some more. I connected with Shubhra over The Bengali Five Spice Chronicles and she was then adding finishing touches to this book. It therefore gives me great pleasure to see this book completed and in print.
Shubhra is an Indian-American raised in Houston, TX. She grew up enjoying healthy, traditional Indian food and she learned to cook from her mother, an excellent home cook and a professional dietitian. Determined to eat well despite her busy schedule as a chemical engineer with an MBA and a mom to an active toddler, Shubhra set out to developed a no-fuss cooking style that recreates authentic Indian flavors using easy techniques and fresh and easily available local ingredients. She is the author of the award-winning cookbook, Entice with Spice, Easy Indian Recipes for Busy People and also of Healthy Indian Vegetarian Cooking, Easy Recipes for the Hurry Home Cook (June 2013 and is now available for pre-order on Amazon.com). Shubhra teaches Indian cooking classes at Whole Foods Market, Williams-Sonoma, Central Market, Sur La Table, and Rice Epicurean stores. More information on her upcoming events and classes can be found at www.enticewithspice.com and you can join her “Entice with Spice” Facebook page and follow her on Twitter @ShubhraRamineni.
This book is a very well illustrated practical volume that offers a concise collection of Indian Vegetarian dishes. These are simple tested and tried dishes that can be comfortably fitted into a practical everyday routine as Shubhra emphasizes, something that works for the “hurry home” cook.
These simple recipes offer a lot of room to learn and then build and develop your own recipes with core inspiration from her book.
Back, to the recipe on hand, I pretty much loved the idea of being able to through in a bunch of vegetables to create a one dish meal. I did eliminate the potatoes as I felt the dish had a nice amount of carbs already and also subbed the cashews for peanuts as my son is allergic to cashews, but otherwise stuck to the recipe to get a great weeknight meal in a hurry.
If you are looking for some vegetarian inspiration for you table, please do check out the book, I think you will enjoy its simple and flavorful recipes.
Print
Quinoa Pilaf
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4
Ingredients
cup (180 g) uncooked white quinoa 3 tablespoons vegetable oil 20 whole cashews, split in half lengthwise (nuts optional -see note below) 1 teaspoon cumin seeds 1 small onion, thinly sliced into half-moons1 medium russet potato (about ½ lb/225 g), peeled and diced into ¼ in (6 mm) cubes 2 medium carrots, peeled and diced into ¼ in (6 mm) cubes
1/4 cup (60 g) frozen or fresh green peas
2 cups (500 ml) water
1 teaspoon salt
¼ teaspoon ground turmeric
Instructions
Place the quinoa in a large sieve. Run cold water over it to thoroughly wash the grains. While washing the quinoa, rub the grains with your fingers to thoroughly clean them. Drain the quinoa.Pour 1 tablespoon of the oil into a medium saucepan and place it over medium heat. When the oil is heated, add the cashews. Sauté until the cashews are light golden, stirring frequently, about 30 seconds. Remove the cashews from the saucepan and place aside.
Pour the remaining 2 tablespoons of the oil into the medium saucepan and place it over medium heat. When the oil is heated, add the cumin seeds and onion. Sauté the onion until lightly golden, stirring frequently, about 5 minutes.
Add the sautéed cashews, potato, carrot, peas, and quinoa. Stir to combine. Cook for 3 minutes, stirring frequently.
Add the water, salt, and turmeric. Stir to combine. Bring to a rolling boil over high heat.
Stir and reduce the heat to medium- low. Cover the saucepan. Simmer undisturbed until the water is completely absorbed and you do not see any more water on the bottom of the saucepan if you insert a spoon through the quinoa, about 13 minutes. The grains will have turned slightly transparent, and the spiral-like germ (the part of the grain that sprouts into a plant) will have separated from the grain and curl around it like a small thread.
Turn off the heat. Let rest, covered, for 5 minutes on the warm stove. Keep covered until ready to serve or let cool to room temperature and refrigerate or freeze for later. Before serving, gently fluff the quinoa with a fork to mix the cashews and vegetables. Enjoy!
Notes
Recipe from "Healthy Indian Vegetarian Cooking, Easy Recipes for the Hurry Home Cook" by Shubhra Ramineni. Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group. www.enticewithspice.com
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August 28, 2013
Sala on Hudson – Croton-on-Hudson
Last year, when we visited Spain, I was enchanted to see the tapas bars in action.
For a girl, who likes to try lots of little things, tapas or dim sum make quite the perfect meal.
I was thrilled to sample little plates in multiple tapas bars, loved the general emphasis on the freshness of food and of course, realized that the paella in Valencia was very different from what we sometimes call paella, here in the US.
Once we returned, I missed the food and Spanish vibe, but gradually settled into life, consoling myself over several crisp glasses of Cava, yes, I even found a sparkling wine that I could get hooked onto.
When I heard of Sala on Hudson, I was a little unsure of whether it would be worth the visit. But, I am so glad that I always am game for a new experience, because Croton on Hudson is certainly closer than Spain, and, I just might have found some of last summer’s fresh flavors closer to home.
Sala on Hudson is located in a strip mall, and the nondescript outside might be a little misleading. It is however, very conveniently situated right off Taconic.
Once you walk in you will love the stone and wood set up and realize you have walked into a comforting place where you can easily while away the evening. The restaurant owned by a couple, has been conceptualized with a lot of care. I love to take in details. I was not disappointed. The colors, the cozy yet uncrowded set-up, would work for anything from a festive dinner to just an evening out.
Once settled, we started our meal with some pinchos, traditional tapas served on bread. We tried the Lomo (pork in adobe, Gruyere and piquillo), well seasoned and tender, but outshone by the Setas (portobello, roasted garlic cream, shallots), yes, we love mushrooms.
Speaking of Cava, I was very happy with the pink Cava,(a rose from the Catalan region) from the on the menu. It was crisp and flavorful, and worked very well with all the diverse flavors on the menu. We moved along to the tapas and I have to say that their Patatas Bravas has got to be the best that I have tried this neck of the woods and I love my potatoes, so I a tough judge!
We did try the Pulpo ala Galega (an octopus and hearts of palm salad. I should have had this earlier in the meal, since its milder flavors seemed to be a little washed away by the other bolder items we had already sampled.
The Datil (Almond Stuffed Bacon Wrapped Dates) were another winner and I practically finished the entire order myself. I would have had seconds, if it was not for the fact that I had not yet tasted the paella. This tapas with its play with textures and tastes, crisp almonds, against the soft sweet dates, enclosed in crunchy crisp salty bacon offers a workout for all your taste buds in one satisfying mouthful.
The well seasoned and flavorful paella, served in a authentic paella pan was worth saving room for. We loved the fresh sweet texture of the seafood, loved the fact that they did not mix meal and seafood, a big faux pas in Valencia. And yes, the paella was complete with a lovely layer of socarrat, the crisp crust of rice that gently layers the bottom of the paella pan.
I am sorry, that the menu does not have more varieties of paella, because I would absolutely love to see what the chef would do with a vegetable or rabbit paella.
As we finished off with the dessert, (come on, there always has to be room for flan), I was delighted to hear that they have a weekend brunch. I am looking forward to be back, this time with the kids. Of course, I am also looking forward to trying all the other dozen or so tapas on the menu.
Sala on Hudson, is definitely a great addition to the restaurant scene in Westchester.
Sala on Hudson
44 Maple Street
Croton on Hudson, NY
T / (914) 862-4100
F / (914) 862-4106
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August 27, 2013
Mushrooms with Green Peas
I
t is difficult to believe that summer is almost coming to an end, just when I thought the weather was just right. We seemed to have worked out all the kinks, with the heat wave and extra cool days. Well, believe it or not, this weekend is labor day weekend! It is probably the perfect time to sneak in this lovely mushroom recipe, that we have been enjoying on several weekdays. We love mushrooms in our household so this one has become a new weeknight favorite.
There has been a beautiful book, that I have been looking at whenever I get a chance, eyeing the recipes, making notes and promising to cook several of them.
I have just not had the time to post and tell you all about it. Since it is a vegetarian cookbook, I thought I should start telling you about it before summer was over. The book that I shall be cooking from this week is Shubhra Ramineni’s, Healthy Indian Vegetarian Cooking. I have done about three to four recipes, from the book and I shall post a complete review with the next recipe that I will be sharing.
Interestingly enough, I have twisted my ankle returning from the doctor’s office, so it gives me just the perfect opportunity to sit and write this up as I ice my ankle. This is actually a very relaxing activity for me, take a look and the simple and flavorful recipe with me.
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Mushrooms with Green Peas
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
A flavorful super easy mushroom recipe that gets done in under 30 minutes.
Ingredients
2 tablespoons oil1 teaspoon cumin seeds
1 small red onion, grated (using the large side of the box grater)
2 cups of thickly sliced button mushrooms (about 8 oz)
Salt to taste
1/2 teaspoon powdered coriander
1/2 teaspoon powdered cumin
1/2 teaspoon red cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 cup of green peas (I used frozen)
Fresh cilantro to garnish
Instructions
Heat the oil and add in the cumin seeds and wait until the seeds begin to sizzle.Add in the grated onion and cook until the onion begins to turn softly golden.
Add in the the mushrooms and mix well.
Stir in the salt, powdered coriander, cumin, red cayenne pepper and the black pepper with the green peas and mix well.
Cover and cook for five minutes.
Stir in the cilantro and serve
Notes
Recipe Adapted with Permission from
Healthy Indian Vegetarian Cooking by Shubhra Ramineni
Tutle Books (2012)
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August 25, 2013
Junoon in NYC – A Review
People come to New York, the city of dreams in hopes of succeeding and making it big, some actually fulfill these dreams. The tale of Vikas Khanna has fascinated me, ever since I began reading his book – Flavors First. The beautiful book is an engaging read, however, I shall tell you more about the book, once I cook from it. I have bookmarked several recipes, but like a lot of chef cookbooks, I do not always have all the ingredients on hand to cook the recipes.
I had picked up the book, in the Delhi airport and actually lugged the rather heavy book, all the way, reading through it. Despite, the lack of loads of narrative, the simple story of a man who started with humble beginnings, knitting sweaters with his mother to raise seed capital for a catering business in Punjab is quite inspiring. Despite, the chef apologizing about his knowledge of English, the book is actually a very engaging read and offers a very down to earth success story of passion, dreams and family.
Giving up the safety of home in India, Vikas makes it to the US, stays for the first two weeks in a homeless shelter, before beginning to pick up life and establishing himself, and opening Junoon. I tend to be wary of Indian restaurant that stretch my budget, however once I realized how close Junoon was to my work, I decided to use restaurant week as an opportunity to visit.
I was pleasantly dazzled by the restaurant’s opulent get up, the formal dining room was named Patiala room, with a tribute to Vikas’s Punjabi roots. The settings and service was all very white linen and kept up with the exotic and elaborate settings.
The first day, I went myself and tried the Non-Vegetarian Thali, a rather exotic affair, presented beautifully around the regular plate. A lovely touch there! There were separate spoons for each dish. Small, but adequate portions of a few select items and I chose to have my order with a roti.
The Roti, was of the tandoori variety, crisp and just very lightly charred, absolute perfection with the rich and creamy raita. The chicken tikka masala (yes, I am actually rhapsodizing about this restaurant special) was just amazing, leaving me to note that it needs to be one of the first recipes to try from the book. The lamb was good, the shrimp piri piri could have been spicier. I was disappointed by the lentils, which probably did not hold up its own, against these other elaborate items.
I was hooked, I came back again with my friend Cheng, and we admired the lovely settings once more. I tried the lamb kholapuri, which was rich but not too greasy and well seasoned. I had also sampled the lasoni gobi, an indo-Chinese creation, which was well presented, but missed the taste benchmark by a few notches.
The two desserts that I had sampled on both days were both good. The passion fruit mousse was smooth and tangy. They had done something different with the rice pudding making it thicker and closer to the Indian dessert called phirni.
My overall reaction, Indian food well done, but rather on the steep side. Maybe, if the very handsome chef was present on premises along with the attentive staff, I might think twice about complaining about the price.
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August 17, 2013
Kale with Carmelized Onions and A Kale Story
Kale is everywhere including in our backyard. The large and hearty plants are growing happily spreading their curly, curvy, purple veined leaves of goodness.
This year’s kale has a story- what I would like to call a kale story. Of course, somewhere in this kale story is my favorite creation with kale. A simple and very flavorful creation with just cumin and lots of caramelized onions.
It is not such a surprise that Kale is quite the trend these days, because for those following a vegan diet or even otherwise, Kale offers you a chock load of calcium, iron and a good balance of Vitamins.
My kale story ties me back to my general emphasis on conscious living. My attempts at conscious living started several years back with a trip to Denmark. I was amazed at how wasteful our lifestyle here in the US was, compared to the general eco-friendly lifestyle there. People instinctively used reusable bags at the grocery store, and men in suits biked to work. Lots of food was eaten raw, and the list could go on. I felt like the big, bad, wasteful American and I wanted to change, just a little, inculcate some of this change into the two young people in our household. There is more to conscious eating, this than stopping by your local farmer’s market, of course, that is always a good start!
Most of this year’s kale has been from my daughter’s tiny patch, and all of this started with the school science fair. I was hardly surprised that after working through quite a few different ideas, her experiment choice was around plants. She wanted to study the effect of light on plant growth. For her experiment, she studied the effects of growing seedlings under red, green and blue filters and concluded that red worked best.
Since, she was going to actually plant some seedlings, we decided to work with Kale. We figured this way, she would be able to complete her experiment and we could use the “fruits” or in this case the leaves of her efforts. The blue plant did need some CPR from dad, before we could move it along further, but all three survived and are still thriving.
Along the way, she informed me that her friends mother had an instagram and would be sharing the science fair on instagram, and inquired whether I might do the same? Well, a few months ago when this was happening, I did not have an instagram account, however now that I do, it is a little too late to share this. I did make a mental note to monitor her play dates a little more closely, as she is anything but social media ready. I am not ready for her to be social media ready.
Working through this kale dish, which has become a family favorite is much simpler. This is something we all agree on. This is a simple and festive dish, with the magical complex sweetness of the caramelized onion, melting into the raisins offering a gentle balance to the light and bitter notes of the kale.
Print
Kale with Carmelized Onions and Cumin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
A kale dish with caramelized onions and raisins that takes kale to a very different level.
Ingredients
3 tablespoons oil2 medium sized red onions, thinly sliced
1 tablespoon freshly grated ginger
1 1/2 teaspoons freshly ground cumin
1 teaspoon red cayenne pepper
4 cups of freshly chopped kale
2 tablespoon raisins
Instructions
Heat the oil on medium low heat for about 1 minute and add in the onions, cook the onions low and slow and they soften, curl and gradually turn golden brown. This does need some attention and about 10 to 12 minutes to get to the golden brown color.Remove about half the onions with a slotted spoon.
Add in the ginger and cook for another minute.
Add in the cumin and cayenne pepper and mix well.
Add in the kale and stir well, until the kale is wilted.
Stir in the raisins and cook until the raisins are heated through,
Serve hot or at room temperature.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://cookinginwestchester.com/2013/08/kale-with-carmelized-onions-and-a-kale-story.html
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