The easiest ice cream recipe ever! (Pista Kulfi)

Indian ice cream is known as kulfi.

There are many different kinds from pistachio, mango, rose, cardamom and saffron flavors.

The basic ice cream base is 3 ingredients... yes you read that right!

Then you can add whatever you want. In my house growing up the kids didn't like the pistachios, so my mom would make this with M&Ms, oreos or Reese's pieces.

INGREDIENTS:

1 can of evaporated milk
1 can of condensed milk
1 8 oz. tub of Cool Whip
Optional: a splash of vanilla extract

Then choose whatever flavor you want. Rosewater and red food coloring if you want a Rose-flavored ice cream that's pink. Pistachios and green food coloring to make a mint-colored pista kulfi. Mango pulp for the mango kulfi or for a spicy kick cardamom.

DIRECTIONS:

Place all ingredients in a bowl and whip with a hand mixer until it's a thick, creamy liquid. Add flavorings (reserve some of the mix-ins for the top)

Then put in a freezer safe dish or tupperware and freeze for several hours until firm.

Chanar Jalebi

Are you a huge fan of gulab jamun?

Well if you are, Chanar Jalebi is a dessert for you. It's basically gulab jamun, but instead of round balls, the pastries are shaped like pretzels. The pastries is made from cheese, but it's fried and put into syrup.

You fry the pastries and then place them in a simple syrup to soak. Store in syrup in fridge.  

Preparation time: 1 hour

Serves: 6-8 people

Ingredients:

• 1 cup powdered milk (you may need a few tsps. more)
• 1/2 cup wheat flour (set aside 2 tsps. of flour in case)
• 3/4 cup heavy cream
• 1/2 tsp of baking powder
• 4 cups of sugar
• 4 cups of oil for frying (try something without a lot of flavor) 
• 4 cups of water
• 10-12 pods of cardamom

Directions:

Make the dough:

1. In a large bowl, mix the wheat flour, powdered milk and baking powder thoroughly. 
2. Slowly add the heavy cream into the mixture and store constantly.
3. Mix until the dough is soft with a smooth texture. If you need to add more milk or flour to get it to the right consistency, do so. 
4. Set aside the dough and let it rest while you make the syrup.

Make the syrup:

1. In a large pot, add the 4 cups of water, 4 cups of sugar and cardamom pods. Stir until sugar dissolves.
2. Heat until it boils and boil for 5 minutes. 
3. Then turn off the heat and let the syrup continue to cool in the pot.

Back to the dough:

1. Divide the dough into 2 halves. Then into half again. Divide a third time. Divide again. You should 16 balls of dough.
2. To create the pretzel shape, roll the dough ball in between your palms. You want a string of dough about 8 inches long. 
3. Fold the dough into a pretzel by bringing first side over to the center than connect it. Repeat with the other side. 
4. Repeat with all the remaining dough balls.
5. In another large pot, heat the 4 cups of oil until you see it sizzle by putting a small bit of dough into it.
6. Fry the jalebis 4 at a time. Flip when one side is dark brown. They should be dark brown on both sides.
7. Once it's fried, drain them and directly add to syrup water in the other pot. 
8. The jalebis will soak up the syrup as they cool.

Recipe adapted from Bengali home cooking.com.

Chicken Curry

NOTE: Allow chicken to marinate overnight for better flavor. 


Ingredients:

• 1 large onion, quartered
• 3 or 4 garlic cloves, peeled (you can substitute 2 tsp. garlic paste)
• 1 inch of ginger, peeled (you can substitute 2 tsp. of ginger paste)
• 3 green chilis (thai)
• 1.5 cups of yogurt
• 1 tsp. of turmeric
• 3 tsp. of curry powder (see my family's recipe)
• 1 whole chicken, skinless and broken down. (bones are fine, but you can do the boneless variety, too.)
• 2 medium or 1 large tomatoes, diced
• 1 tsp. of tomato paste.
• 3 cups of water (or chicken broth for extra flavor)
• At least 1 tsp. of salt, rest to taste
• 1 tsp. of sugar
• 1/4 cup of cilantro, cleaned and chopped. 
• the juice of 1/2 lemon 
• 2 tsp. vegetable or grapeseed or canola oil.

Directions: 

1. In a blender or food processor, add onions, ginger and garlic. Blend or process until it's a thick paste-like substance (you can add 1 or 2 tsp. of water if needed). Add salt, lemon, turmeric and yogurt to the blender and continue to mix. If you want this chicken to be spicy, blend in two of the chilis, without stems. For medium spice, blend in 1 chili; for mild don't blend in chilis.  The mixture is the marinade for the chicken. 
2. Once all is combined, allow chicken to marinate overnight. 
3. Next day, in a large pot -- add the oil and heat. 
4. When the oil starts smoking slightly, add diced tomatoes and allow to "fry" in the oil for one minute. 
5. Add curry powder and allow the spices to bloom for another minute. 
6. Then add chicken to pot with it's marinade. The chicken will begin to cook in the marinade, which now will act as the based for the sauce. [Note the marinade will be heated and any possible contamination from the poultry won't exist anymore. However, if you can't imagine using the marinade as the sauce, repeat Step 1 and make a "fresh" marinade to use with the chicken. Pull the chicken out of marinade and sear off, adding marinade as the base to the sauce.
7. Once you see the chicken is starting to cook, add in the tomato paste, sugar and water or broth to the pot. Add the remaining chili to the pot to add more flavor.
8. Bring to a boil. Cover then cook on low for 30 minutes; stirring occasionally.
9. After 30 minutes, check for seasoning; add salt to taste or more spice if necessary. [Fans of sriracha, this is a good place to add at least 1 tsp.)
10. Turn heat off. Add cilantro and stir in. Cover pot until you serve it. 
11. Serve with rice.

Corriander Chutney (or Cilantro-Mint Chutney)

It's the green stuff you get with papadum when you go to an Indian restaurant.

Corriander chutney is the Indian's version of chimichurri, a refreshing, yet spicy sauce with a hint of citrus that is served with spicy kebabs, tandoori meats and appetizers like samosas and pakoras.

So how do you make it?

When you search the internet there are many versions that make an appearance; and in many cases they add too much extra stuff that I really don't think adds to the flavor.

Here's a simple recipe for this chutney that also tastes pretty spot on.

WHAT YOU'LL NEED:

• 1 bunch of cilantro (wash and soak allowing any sand to be removed)
• 1 bunch of mint (again make sure it's cleaned, no grit)
• 2 serrano or Thai chilis; seeded (if you don't want it to be spicy)
• the juice of one lemon, more may be needed.
• a tsp of white vinegar
• 1/4 cup of oil, grapeseed of canola (something that doesn't add a flavor) & more if needed 
• 1 tsp. of ground cumin 
• salt to taste

TO PREPARE:

1. Add cleaned cilantro and mint into a blender with half of of the lemon juice and pulse in blender. 
2. Continue to add lemon juice until the cilantro and mint are combined and chopped up.
3. Add chilis, cumin, vinegar and pulse again.
4. Stream in oil while pulsing the mixture. If it remains to thick add some more oil & lemon juice or just add water. 
5. Finally, add salt to taste and pulse to mix in. 

Makes 2-3 cups. You can store in fridge for a week or in the freezer for up to 6 months. 

Lamb Tangine Over Preserved Lemon Couscous

 

This is by far one of my favorite recipes. I first made it with a few friends when I was living in Hoboken, NJ. We had an international food night and would pick a random country and then pick a dish we wanted t make. 

 

The recipe screams fall and winter and warms -- as it's filled with spices that warm you but aren't insanely spicy. 

 

I hope you enjoy this recipe as much as I do.

 

 

Lamb Tangine

Serves 6

Prep Time: 45 minutes

Cooking Time: 1 hour

Ingredients:

3 1/2 to 4 pounds of lamb, cubed (bone-in) 

Spice rub:

• 1 tsp of kosher salt
• 1 tsp of black pepper
• 1 tbsp of cinnamon
• 1 tsp of smoked paprika (regular is fine, but smoked paprika is better) 
• 1 tbsp of cumin
• 1 tsp of ginger powder (or 1 inch of ginger root, chopped)
• 5 cloves of garlic, chopped
• 1/4 preserved lemon, chopped (reserve half for couscous)
• 3 tsp of lemon juice 
• 3 tbsp of olive oil

STEP 1: Put the spice mixture on the lamb and allow to marinate, rest in a bowl.

Prepare the rest of the ingredients:

• 6 carrots, peeled and thinly sliced
• 1 large onion, diced 
• 2 red potatoes, or one small Idaho potato, cubed (optional) [you could also substitute sweet potato]
• 1/2 cup of pitted olives (Spanish or Mediterranean), halved
• 1/2 cup of dates, pitted and halved
• 1/4 cup of tomato paste
• 1/4 cup of honey
• 1 1/2 cups of chicken or beef broth
• 1 cup water
• 2-3 threads of saffron, crumbled
• 2-3 cloves
• 1 cinnamon stick
• 1 cup flat-leaf parsley, chopped
• 1 cup of cilantro, chopped

STEP 2: In a large pot, add some olive oil and throw in the cinnamon stick, cloves, onions and carrots (and potatoes, if using) and sauté. 

STEP 3: Once the onions are translucent, add the spiced lamb. Brown the lamb on each side. 

STEP 4: Add tomato paste and honey. Stir. Allow the honey to begin to caramelized. 

STEP 5: Add chicken broth & water and saffron. 

STEP 6: Allow it to simmer for 15 minutes without lid. Then add the olives and dates. 

STEP 7: Simmer with lid for 30 minutes to 45 minutes up to an hour. Skim off any fat. 

Remove lid and check tenderness of lamb. Taste for salt, add to taste. If you're satisfied, add cilantro and parsley. Serve over lemon couscous. (Recipe to follow)!

Preserved lemon couscous:

Ingredients

• 2 cups couscous
• 1 tsp of oil
• Chicken broth
• 1 large clove garlic, keep whole
• Remaining chopped preserved lemon (from lamb recipe) 
• Salt to taste (start with 1/2 tsp because preserved lemon has salt) 

STEP 1: In a pot, sauté couscous with 1 tsp of oil. Slightly toast, don't brown or burn (makes it bitter) 

STEP 2: Cook couscous using directions from package. Normally you boil the liquid and add the dry couscous to it. It's about 1 1/2 cup of liquid per cup of couscous, but it depends on the type so follow the directions on the box.

But you should use chicken broth as the liquid. 

STEP 3: When adding the liquid, also add the preserved lemon and the garlic clove whole. 

STEP 4: Set aside until ready to serve. You can pull out the garlic clove before serving as it's used to flavor. 

Almost Vegan Acorn Squash Lasagna

So it's been a while since I updated, but it doesn't mean I haven't been cooking. Instead since I left grad school—I got a job and have been working so much, that on my off time, I don't want to write.

But I've recently rekindled my relationship with blogging and also hope to expand this blog beyond the boundaries of solely Indian cuisine.

One thing that is common for first-generation Indian children is that their parents and grandparents are not as open to different cuisines. In my case my grandmother and my maternal uncle are not so open to eating Italian food. My grandmother thinks marinara sauce is to tart and my uncle favors eating Indian, Chinese and other foods of Asian decent. Although my mom loves Italian food, she's vegetarian, so often when she eats it, the meal is full of carbs and dairy rather than protein. This recipe is sweet and hearty with a hint of spice. It's not tart at all.

A couple of things inspired this Almost Vegan Acorn Squash Lasagna:

1. On Trisha Yearwood's (yes, the country singer) new Food Network cooking show, she and Garth Brooks (yes another country singer) made Black Bean Lasagna using a faux ricotta made with tofu. Using tofu instead of ricotta really cuts down on the fat in lasagna.

2. My mom recently went to a work lunch at a fancy country club where she dined on butternut squash ravioli with brown butter sauce. I might be great in the kitchen by ravioli is pretty intense to make and I figured a squash lasagna would really mimic the flavor without the work.

Take note: it's almost vegan because I used one egg and parmesan. You could make it without the egg, use egg-free lasagna, and substitute the real parmesan for a vegan version. I also will be using whole wheat lasagna next time I make it, but I had to regular boxes on me and I like to use what I have.

Almost Vegan Acorn Squash Lasagna
Serves 4-5, Prep Time: 1 hour, Cook time: 50 minutes.

Ingredients:

• 2 cups of faux ricotta (make it the day of) recipe below)
• 2 cups of marinara (store bought is fine - I used Trader Joe's organic)
• 1 cup of Parmesan
• 1/8 of Italian breadcrumbs
• 12 pieces of lasagna (you can make extra just in case and use the leftovers later)
• 1 acorn squash, roasted with spices (can be made ahead of time, recipe below)
• 1 large onion, caramelized

Directions:

1. Preheat the oven to 400 degrees. 
2. Place a 1/3 of the marinara sauce on the bottom of the lasagna pan to help prevent the noodles from sticking.
3. Add one layer of lasagna (4 slices overlapping) on the bottom of the pan.
4. Layer a 1/3 of the marinara sauce to the noodles and spread out across the pan, covering all the noodles. 
5. Add 1/2 of the acorn squash over the noodles and spread out across the pan again, covering the sauce. (A trick: wet the back of the spoon, helps with sticking)
6. Sprinkle 1/2 of the caramelized onions over the squash
7. Add 1/2 of faux ricotta over the onions and squash
8. Repeat the layers once more, but don't use the tomato sauce (reserve for top layer). 
9. Place the last layer of lasagna noodles in the pan. 
10. Add the remaining 1/3 of the tomato sauce onto the noodles.
11. Mix the Parmesan and breadcrumbs and sprinkle over the top.
12. Cover with foil (Trick: spray foil with cooking spray to prevent sticking).
13. Bake for 40 minutes. 
14. Remove foil. Bake for another 10 minutes until cheese is brown and bubbling. 

Roasted Acorn Squash:

• 1 acorn squash
• 1/8 cup of olive oil 
• 1 tsp. of cinnamon
• 1 tsp. nutmeg
• 1 tsp. of salt
• 1 tsp. of pepper

Split the acorn squash in half—lengthwise. Remove the stem and slice the bottom of the squash so it's flat. Drizzle olive oil over the squash and sprinkle all of the spices over the squash. Roast the squash at 400 degrees for 20 minutes. Once roasted scoop out the pulp and let cool. Store in refrigerator if making ahead of time. Makes 2 cups

Faux Ricotta

• 1 container of tofu (I used light silken, but you can use firm or extra firm)
• 1/4 cup of pine nuts or cashews (toasted)
• 10 leaves of basil
• 1 tsp. of nutmeg
• 1 tsp. of sea salt
• 1/2 tsp. of red pepper flakes or to taste
• 1 egg
• 1 cup of Parmesan
• 1/2 tsp of pepper
• 1 tsp. of lemon juice

A few hours or even overnight, wrap the tofu in a couple of layers of paper towel and place in a colander in a bowl with a weight over it so all the liquid drains. Once drained: place all the ingredients in a food processor and pulse until everything is mixed together and consistency is similar to ricotta. Set aside. Makes 2 cups. 

Tandoori Tostadas

So last weekend in honor of my last weekend at my apartment I threw a dinner party -- with apps and wine.

I'm a huge fan of Mexican food and often find huge similarities between Mexican and Indian food.

So I decided to make tandoori tostadas. Yes, I said it -- tandoori.

It actually tastes great and most of the components can be made ahead of time and then compiled together.

First, make the tandoori chicken. You can substitute chick peas (2 cans) or paneer (2 packs) if you're vegetarian, but then omit the yogurt.

Basic marinade recipe:
1/2 cup of yogurt, 1 tbsp of curry paste, 2 tsp of tandoori powder, 2 tsp of lemon juice. Mix ingredients in a large bowl until combined.

1. Take two bone-in chicken breasts and season with salt and pepper. 
2. Place the chicken in the marinade and leave in fridge overnight or at least for two hours (but then cut slices into chicken breast so marinade can get into the meat.) 
3. Roast chicken (with all of the marinade) for 45 minutes covered with foil in the oven -- 375 to 385. Remove foil and cook another 30 minutes at the same temperature. 
4. Shred chicken and combine with cooking juices. Set aside. 
5. Prepare tostadas by toasting corn tortillas, or buy prepared tostadas. 
6. Combine salsa ingredients: 1/4 cup of chopped cilantro, chop a 1/2 of a large red onion, dice two tomatoes, dice 1 red bell pepper, the juice of a lime, 1/2 tsp of salt and more to taste.
7. Combine 1 cup of sour cream with 1 heaping tablespoon of cilantro chutney. Place the mixture in a squeeze bottle. 
8. Choose a green - can be sprouts, spinach or lettuce. 
9. Place tostada on plate, add greens, chicken, salsa and squeeze cilantro-sour cream mixture on top, repeat. 

Will make 12 tostadas, serves 3 to 4 people. 

Seekh Kabab (Minced Meat Kabobs)

If you've ever been to an Indian restaurant, you've probably started drooling as a waiter has walked by your table with a cast iron pan of sizzling meat (similar to a plate of fajita meat). That dish is usually a plate of tandoori meats - chicken, shrimp, lamb and many times seekh kababs on a bed of onions.

Seekh Kabab is ground meat (usually lamb, but can be beef) blended with spices, onions, cilantro and peppers shaped around sticks into long, narrow cylinders. They also have a hint of tandoori seasoning.

Usually they are served along with raita, cilantro-mint chutney and tamarind sauce.

So I decided to try making them a few weeks ago, when I invited friends over for an Indian dinner - and I think they were pretty popular.

I used two pounds of ground beef which made about 12 kebabs.

Here's how I made them. Note: Soak wooden skewers for an entire day in water.

Ingredients:

2 lbs. of ground beef
4 tbsp. of plain yogurt
1 inch of ginger, grated (use a Microplane for best results)
3 cloves of garlic, minced
1 large onion, minced
3 to 4 green chilies, chopped with seeds
1/2 cup of cilantro, chopped
2 tbsp. of tandoori powder
2 tbsp of garam masala
1 tsp of sea salt or 1.5 of regular salt

Directions:

1. In a large bowl, add all ingredients to the meat.
2. With your hands, blend all the ingredients together, evenly. The meat should change consistency a bit to be smoother and the color will be redder, because of the tandoori.
3. Allow the meat to marinate for 1 hour in the fridge.
4. Preheat grill or oven to 400 degrees. If cooking in an oven use a sheet pan with a tray to drain the liquid from the meat. 
5. Take about 1/4 cup of meat and shape it around the skewer. Add a bit of oil to the meat as you place it around the skewer so it doesn't stick. Repeat 11 more times. 
6. Place the skewers on the grill or oven, and turn every 5 minutes so the meat cooks evenly. Should be cooked in 20 to 25 minutes and will be a golden brown color on the outside. You may need to drain the pan, if cooking in the oven. 

Coconut Spinach Curry with Paneer and Peas

This is one of those original recipes - something I decided to create based off some flavors I truly enjoy - coconut, curry and spinach.

If you like Saag Paneer and Thai food you'll like this. The spice of the dish is tamed by the sweet of the coconut.


Ingredients:

• 1 can of coconut milk
• 1 bag of spinach
• 1 cup of onions, chopped
• 1 tbsp of garlic-ginger paste
• 1 cup of peas
• 1 bag of frozen paneer cheese
• 1 tsp. of garam masala
• 1/2 tsp of chili powder
• 1 heaping tsp. of curry paste
• 1 tbsp of oil
• 1 medium tomato, chopped
• salt and pepper to taste.

Directions:

1. Heat up oil in a pot over medium heat. Add onions and garlic-ginger paste and saute.
2. When onions are translucent, add tomatoes and saute. Add spinach and allow it to wilt.
3. Add a pinch of salt and pepper, chili powder and garam masala. 
4. When all ingredients are mixed well, add it to a food processor and pulse until it is blended.
5. In a separate pan, add paneer and a bit of oil and allow it to brown on sides.
6. In the pot, add coconut milk and blended spinach dish and curry paste. Stir.
7. When paneer cubes are brown add them, some more salt and peas. 

Serve with rice.

Tandoori Chicken

Tandoori Chicken is one of the more popular dishes non-Indians love to order and eat when they are out in Indian restaurants.

So why not grill some up while you're at home, outdoors on the grill?

Here's a super easy recipe - although I'll say you should probably marinate overnight, for the best flavor.

Also I prefer dark meat chicken because it seems to soak up the flavor better than white meat.


Ingredients:

• 4 skinless thighs
• 1 tbsp of ginger-garlic paste
• 1 tsp. of salt
• 4 tbsp of yogurt
• 1/2 lime
• 1/2 tsp of pepper
• 1/2 tsp of chili powder
• 1/2 tsp of fenugreek powder
• 1 tsp of garam masala
• 1/2 tsp of coriander
• 1/2 tsp of cumin
• 1/2 tsp of turmeric
• red food coloring, optional.
• 2 tbsp of oil.

Directions:

Marinade - for at least 4 hours, overnight for best results.

1. Sprinkle some salt and pepper on the chicken
2. Add yogurt, spices, oil, lime juice and food coloring in a bowl. Blend well with hands. Add chicken and make sure all chicken is covered in marinade. 
3. Grill the tandoori chicken as you would normally cook chicken, or if you're cooking it in an oven, then cook the chicken for 40 minutes at 350 degrees. Cover for 30 minutes, then uncover for remaining 10 minutes.

Samosas

Even if you don't like Indian food -- you will like samosas, a crunchy potato filled pastry of YUM!

Usually, you make the pastry dough from scratch as well, and fry the samosas, which cooks the dough to crispiness. But as I've said before, you can make really great Indian food without actually using as much oil as our grandmothers are known to do. I wanted to bake the samosas and if I did that I need something that crisps up in the oven.

When I initially tested this recipe, I used phyllo dough thinking the crispiness of a spanikopita could be replicated. What I learned however, was that I hate working with phyllo dough, it dries too quickly, eek! So I think working with puff pastry may be better -- or trying the homemade dough and frying it.

So although the pictures for this don't show the actual end result, I was enjoying them so much I forgot to take a picture, I'm sure I will eventually make these again, and I'll add a picture then!

SAMOSAS, makes 32--

Ingredients:

pastry: puff pastry or phyllo for baking.
or for frying:

• 7.5 cups flour 
• 1 tbsp. salt 
• 3/4 cup clarified butter or ghee, melted (use vegetable shortening or oil for vegan variation) 
• hot water

filling:

• 3 medium-sized potatoes, boiled and peeled
• 1 cup of frozen peas
• 1 cup of carrots, chopped finely
• 1 cup of onions, chopped finely
• 2 tsp. of fresh ginger, grated
• 1 tbsp of turmeric powder
• 1 tbsp of cumin powder
• 1 tsp of coriander powder
• 1 tsp of garam masala
• 1/2 to 1 tsp of chili powder
• 1/4 cup of oil or ghee (clarified butter)
• 1 tsp of salt
• 3 tbsp of chopped cilantro

Directions:

1. Sift flour and salt into a bowl, then stir in melted ghee. Add 1 cup + 2 tablespoons of hot water gradually, tossing and stirring, to make a dough. 
2. Knead for 2 minutes, then chill in the refrigerator while you prepare the filling. If using a food processor, combine flour and salt in processor bowl. Pour in ghee and blend to combine. With processor running at medium speed, stream in the hot water, then process an additional 15 - 20 seconds. Remove from processor, form into a ball, and chill while you prepare the filling.
3. In a medium skillet, saute onions, carrots, peas and ginger in tsp of oil over medium heat until onions are translucent.
4. In a separate bowl, mash the cooked potatoes with the spices and sauteed veggies. Add oil or ghee, salt and cilantro and mixed thoroughly
5. If you're using puff pastry/phyllo follow care instructions on package and create square pieces to put filling in. The samosas will be flat triangles rather than 3D triangles. Or if using pastry follow directions below.
6. Divide the dough into 16 equal balls. The easiest way is to keep halving the dough until you have 16 pieces (you'll divide the dough 4 times total). Roll or pat each ball into a 7-inch disc. Cut each disk in half. Roll each half into a cone, overlapping the edges and pinching or wetting to seal. Stuff the cone with a big spoonful or two of filling, then pinch the open end closed (wetting if necessary), forming a puffy triangle. 
7. Chill finished samosas and continue until you've used all the dough.  
8. In a wok or large sauce pan, heat several inches of oil to 350, or until a cube of bread browns in 40 seconds. Fry samosas, 3 - 6 at a time, until golden, blistered, and crisp, about 3 - 4 minutes, turning them over halfway through frying. Remove with tongs, drain on paper towels, and continue until all samosas are fried. May be held in a warm (250-degree) oven while you cook all the batches. 

Serve with tamarind chutney.

Coconut Green Beans

Every so often when growing up in an Indian home, there's just not enough time to stew up something - so simple recipes become a way to satisfy the flavors without a lot of work.

One of these recipes is Coconut Green Beans. Basically it's a bag of frozen green beans with shredded coconut and other spices and takes no time to make.

Ingredients:

• 1 bag of frozen green beans, thawed
• 1/4 cup of shredded coconut
• 1 tsp of salt
• 1/2 tsp of pepper
• 1 tbsp. of oil

Directions:

1. Add oil to a pan over medium high heat.
2. Add shredded coconut and beans and saute for 7 to 10 mins.
3. Add salt and pepper

Indian Mac and Cheese (Masala Mac)

So, I started a new job in the Washington, D.C. area and moved out of New York City, so I'm officially on a mission to find good Indian grocery stores in the area and good Indian food.

But when I went back to NYC for some work training, I got a chance to finally try something I really wanted to eat the entire time I was in the city - masala mac and cheese from S'Mac in the East Village.

It's my favorite guilty pleasure with Indian spices, how can I resist? - or you for that matter.

So I decided I would try to create my own recipe.

Ingredients:

• 1 pound of macaroni, cooked in salted water, drained (use directions on box)
• 1 cup of shredded cheddar cheese
• 1 cup of shredded gruyere or provolone
• 1/2 cup of parmesan
• 2 cups of milk
• 2 tbsp. of butter
• 2 tbsp. of flour
• 2 tsp of cumin
• 1 tsp of coriander
• 1 tsp of onion powder
• 1 tsp of garlic powder
• 1/2 tsp of turmeric
• 1/2 of red chili or cayenne
• 1/2 cup of chopped cilantro
• oil spray
• salt and pepper to taste

Directions:

1. In a medium pot over medium heat, melt butter and add flour to it. Blend to make a roux. 
2. Add milk to mixture and heat through. Try not to boil it, so stir regularly.
3. Slowly add cheeses. Each time you add some stir it in until it it's melted through.
4. Add spices - cumin, coriander, garlic, onion, turmeric and chili.
5. Add cilantro to the mix and add cooked pasta.
6. Taste mixture and add salt and pepper as needed.
7. Place the entire pot of mac in cheese in a brownie pan or casserole dish that has been sprayed with oil.
8. Bake at 350 degrees for 20 mins. covered. Uncover and baked for an additional 10 minutes until bubbly.

To find more info on S'Mac go to:
http://www.smacnyc.com/home.html

Gourmet: Goan Gobi Curry (Cauliflower Curry)

Excuse the state of the photos, they were taken from my phone, but this was a part of my gourmet meal I had with my mom and roommate Sara, as a part of graduation weekend at Vermillion in New York City.

Vermiilion is a Latin-Indian fusion restaurant off Lexington Avenue, near an area in New York City known as "Curry Hill," for obviously all of it's Indian restaurants and stores. I had originally heard of the place while watch The Iron Chef on the Food Network when Vermillion's chef, Maneet Chauhan, battled Iron Chef Morimoto.

I was so intrigued by the fusion because although I've noticed many similarities in the the types of foods Latinos and Indians eat -- I was excited to find out how the flavors would blend.

Anyway, Sara and I enjoyed so much food, literally SO MUCH FOOD including tandoori skirt steak (seared churrasco in a classic indian marinade, plantain chips, garlic spinach), cauliflower portuguese (stewed in a goan gravy + coconut rice), juhu ki pani puri (street indian chaat, flour shells, spiced potato, chili mint water) and my mom had paneer konkani (cheese, oaxacan crepas de huitlacoche/mexican truffle, inca red quinoa).  THESE PICTURES DON'T EVEN GIVE JUSTICE TO WHAT WE ATE!!!

Anyway, I was really inspired by the food and I wanted to try making the Cauliflower Portuguese, otherwise known as Goan curry. It's called Goan after an coastal/beach area in India known as Goa. After Portuguese conquistadors came to the area, and some later settled, it has been greatly influenced by Portuguese cuisine. Goan cuisine in general is a mix of spicy and sweet flavors.

Similarly, this dish is sweet with the help of coconut milk and spicy with the help of chilies. 


Although many times shredded coconut is blended into the paste, I used coconut milk instead. Also Goan curry is usually accompanied with shrimp, but I made this vegetarian version for the sake of mimicking what I ate at Vermillion -- but using shrimp instead of cauliflower is yummy too!


Ingredients:

• 1 can of coconut milk
• 1/2 cup of vegetable broth
• 1 head of cauliflower, stems removed and cut into florets
• 1 tsp of curry paste
• 1 tsp of ginger, grated
• 1/2 tsp of garlic minced
• 1 green chili, chopped with seeds
• 1/2 tsp of turmeric

Directions:

1. Over medium heat, place broth in a pot and bring to a boil.
2. Add cauliflower and allow to steam for 5 to 6 minutes or until tender.
3. Add garlic, ginger and chili to the cauliflower and allow the flavors to blend. Some to all of the broth will boil away.
4. Add coconut milk, turmeric and curry paste and allow stew to simmer over low heat for 30 minutes. 
5. Add salt or pepper if desired.

Dimer Jhol (Egg Curry)

Even if you're not a fan of hard-boiled eggs - this recipe will make you want them!

It's super easy and ingredients can be adjusted - you can add potatoes or leave them out or you could ask various vegetables like cauliflower.

Ingredients:

4 Eggs, hard boiled and shelled

2 Medium-large potatoes (optional)  

1 large onion, finely chopped

1 large tomato

1 tsp. of tomato paste

1" cube of fresh ginger, grated

2-3 cloves of garlic, finely sliced

1/2 teaspoon crushed chilli

1 level teaspoon garam masala powder

1 teaspoon ground coriander seed (dhanya)

1.5 teaspoon turmeric powder (halood)

1 level teaspoon ground cumin seed (jeera)

1/2 teaspoon curry powder

1/2 teaspoon chilli powder

5 tablespoons vegetable oil

1 teaspoon of sugar

2 cups of warm water or chicken broth

salt to taste

Directions:

1. Once you have gathered the ingredients peel the potatoes and cut each into 6 pieces. Heat the oil in a large nonstick pan on medium heat. When the oil is hot fry the potatoes for 4-5 mins turning them over from time to time. Take them out and place aside when they are done
2. Next make 2-3 small slits in each egg, coat with half of the turmeric powder and fry eggs in the remaining oil in the pan until slightly browned. You must continuously turn the eggs. When these are done set them aside.
3. In the remaining oil add the crushed chilli and the garam masala and fry for one minute (medium heat). Next add the ginger and garlic and fry for another minute. After this you add the chopped onion, tomato and tomato paste and fry for 5 minutes, lower the heat to "low" and add the chilli powder, coriander and cumin and curry powder. Stir and fry for 2 minutes.
4. Now add to the pan the potatoes, salt and turmeric, turn up the heat to medium again and stir to coat the potatoes with the spices. Add the water and bring to boil. Once it starts boiling lower the heat and cover the pan with a lid and allow to simmer till the potatoes are almost done (10 min). Add the eggs and simmer for another 10 minutes or until the potatoes are well done.

Serves: 4 people
Serving ideas: plain boiled rice and postho or just with roti

Pineapple Upside-Down Cake w/ Ginger Ice Cream

This recipe I stumbled upon one day when I decided to make dinner with my roommate. Although most of the dinner was Asian-inspired after tasting this cake - I knew it would be something my family would enjoy.

So I thought I'd share it with you.

It's inspired by a recipe on Simply Recipes - however, I've changed the caramel topping a bit - and also changed some ingredients within the cake recipe as well.

Ingredients:

Caramel Topping-

• 1 cup of sugar
• 1/2 cup unsalted butter
• 1/4 cup of molasses
• 1 can (20 oz) of pineapple slices.

Cake:

• 1 & 1/2 cups all purpose flour
• 6 Tbsp cornmeal
• 6 Tbsp of ground almonds (from about 2 oz of whole almonds)
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 & 3/4 cups of sugar
• 1 cup (2 sticks) unsalted butter at room temperature
• 4 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup sour cream

Directions:

1. Start by making the caramel topping: Take sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves. Stir in the molasses and wait until the mixture is bubbly, this should take several minutes.  Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture. About 7 slices fit.
2. Preheat oven to 325 degrees F. Whisk the flour, corn meal, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
3. Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

Makes 12 to 14 servings. Serve with ginger ice cream - I'm recommending Haagen Daaz.

Bandhakopi (Spiced Cabbage with Potatoes)

Our graduate school is having a potluck where the various school ethnic groups are making dishes to share. I decided to make bandhakopi (pronounced: bah-da-co-pee) because it's a Bengali classic.

Although a cabbage dish never really sounds that appealing - this one is great. It actually brings out the sweetness
of the vegetable itself, but the spices give it a depth of flavor and the potatoes add some substance.

When I was younger this was served as a side, along with another vegetable or meat dish and a bread accompaniment.


Ingredients:

• 1 head of cabbage, sliced thinly
• 2 medium potatoes, cubed
• 1/2 tbsp. of oil
• 1 tbsp of turmeric
• 1 tsp. of chili paste or 1/2 tsp. of chili powder
• 1 tbsp. of cumin
• 1/2 tsp. of coriander
• 1 tsp of ginger paste, or 1/2 inch of fresh ginger, grated
• 1 tbsp of ghee (a clarified butter) or 1 tbsp of butter.
• 2 bay leaves
• 1 tsp of garam masala
• 1/2 tsp of salt, check to taste
• 1 tsp of sugar

Directions:

1. Heat up oil in a saute pan over medium heat. Once heated add cubed potatoes and 1/4 tsp of salt. When browned remove from pan and set aside.
2. In the remaining oil, add the sliced cabbage and remaining salt. Stir and cover the cabbage so it may wilt over medium low heat. Cook for about 5 minutes.
3. There will be some water in the pan rendered from the cabbage - to that add spices to create a paste.
4. Add sugar and salt to taste - and add cooked potatoes and 1/4 cup of water.
5. Continue to stir - looking for gravy to thicken - and then cover the cabbage. 
6. Finally add ghee to coat the dish.

Serves 6. Prep: 20 min. Cook: 25 min.

Teriyaki Turkey Banh Mi w/ Asian slaw and green-chili mayo

So one complication of growing up in an Indian household is sometimes older members of the family really like certain flavors - mainly Indian, spicy, curried and etc.

In my family, cuisines from Thailand, China and Mexico are loved greatly alongside specific Japanese foods - like teriyaki - no sushi for them. (note: I love sushi, so do my brothers and sometimes it makes us rather sad our family won't try a bite of spicy tuna.)

So when making a sandwich, we must find ways to satisfy this need for Asian flavors and after trying a Banh Mi sandwich at Baoguette, I knew I had to invent one myself - my family could enjoy too.

So here is a Teriyaki Turkey Meatball Banh Mi, with an Asian inspired slaw and green chili mayo.

Ingredients:

• 1 package of frozen turkey meatballs (you could make your own, but it's easier)
• 1 bottle of Trader Joe's Soyaki sauce (could use regular teriyaki as well)
• 1/2 large red onion, sliced thinly into half moons
• 1/2 of cabbage or iceberg lettuce head, shredded
• 1 orange, yellow or red bell pepper (you want the sweetness), sliced thinly
• 1/2 an English cucumber, sliced into matchsticks
• 2 tbsp. of red wine vinegar
• 4 tbsp. of oil
• 1 tsp. of honey
• 3 tbsp. of mayo
• 1 green chili, chopped with seeds
• 4 hearty rolls or baguettes, pictured is the focaccini from TJ's
• black pepper to taste

Directions:

1. Place the 4 meatballs per person in a saucepan with the jar of soyaki. Heat over medium-low heat for 15-20 mins or until meatballs are heated through.
2. In a separate bowl, combine lettuce or cabbage, bell peppers, onions and cucumbers. Toss with oil, red wine vinegar and honey. Add black pepper to taste.
3. In another smaller bowl, combine mayo and chopped green chilis. Set aside.
4. Toast rolls in over or toaster.
5. When meatballs are heated through, take a roll and slather mayo on either side.
6. Cut each meatball in half and place on on side of roll. 
7. Top with slaw and cover with other half.

Serve: 4 to 5 people, Prep Time: 15 min., Cook Time: 20 mins.

Indian Spice Cupboard

After months of talking about how to cook Indian food, one thing I've failed to mention are the essential spices needed in any Indian food-lover's pantry.

The main spices one must always have are cumin, corriander, turmeric, red chili and garam masala. In most cases, Indian households have both whole and ground versions of each spice, although turmeric is only found in powder form.

Garam Masala is a special mix of a few Indian spices which is what creates a certain flavor. It literally translates to "hot mixture" and is used in both cooking and as a garnish. It has black & white peppercorns, cloves, bay leaves, black cumin, cumin seeds, cinnamon; black, brown, & green cardamom, nutmeg, star anise and coriander seeds.

Some of these spices like cloves, cardamom, nutmeg, cinnamon, star anise and bay leaves are also necessary in Indian spice cupboards.

Another used concoction is curry powder. However, unlike the mix of curry powder you can find in a grocery store, this isn't just curry leaves ground up.

It is this specific combination:

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon whole cloves
• 1/2 teaspoon mustard seeds
• 1 tablespoon cardamom seeds
• 1 tablespoon whole black peppercorns
• 2 dried red chiles, broken in pieces, seeds discarded
• 1 tablespoon turmeric

Other spices to keep around are mango powder, used to sweeten dishes and add color, hing (which is like ground fennel, has a strong smell and tastes like leeks), fenugreek leaves or powder (which has a salty and bitter taste) saffron (expensive, used to color and flavor sauces, rice), allspice, mace, tamarind (sweet),  and mustard seeds.

As you can see there are many spices used in Indian cooking. The best thing to do is get them in their whole form and blend a small amount to use regularly when cooking. The spices in powder form lose flavor after about 6 months, while whole spices, if left in a cool, dark, dry area can last more than a year.

Have fun with the spices. Try them raw and see what they taste like and how adding them can change the depth of your dish.

Chicken Tikka Masala and Onion Relish

So on Saturday night after prodding from some classmates - I decided to throw an Indian dinner party, showcases some of the recipes from the blog.

The great thing about it was that I got to test the written recipe versions of the ones I wrote on this blog and make sure they came out the same way each time. There was a slight difference in the saag paneer recipe but I attribute it to the adjustment I made for the headcount. Instead of using two bags of spinach i used three, and so the cream addition should have been only a half more, and I think I might have doubled it... but it didn't affect the flavor. What did though, was forgetting to add the spices prior to blending the spinach. So the flavor wasn't cooked out of the spices and instead I added the spices in afterwards and it was sorta raw.

Anyway, Sara, my roommate, tested out a Chicken Tikka Masala recipe, I was hoping to try and eventually place on this blog. It turned out amazing! I was so proud of her. What was better was we had some of my classmates come by, some who are Indian, and they said they enjoyed it as well - which is a huge compliment!

So here's how you make it. It's take a bit of time, but it's worth it. We ended up adding some more red chili powder, maybe a little too much, but it gave it a great kick. Also some sugar helps to balance out the flavors - and if you let it sit for a bit, the flavors blend even more.

Chicken Tikka Masala

serves 6, marinade: at least an hour, prep: 30 min., cook: 1 hour.

Ingredients:
* need various amounts of spices, so keep them handy...

• coriander powder
• cumin seeds
• ginger paste
• garlic paste
• chili powder
• turmeric
• fenugreek leaves, ground
• garam masala
• cashew nuts
• salt
• lime
• cream
• 1 cup of yogurt
• 1 large onion, chopped
• 2 tomatoes, cubed
• 2 bell peppers (two different colors), cubed
• 2 tbsp of oil
• a bunch of cilantro
• 3 chicken breasts, cubed.

Directions:

1. Marinade the chicken, bell peppers and 1 tomato in yogurt and spices. Recipe below.

-->

Marinade:

• ½ tsp. of chili powder
• ½ tsp. of coriander powder
• ½ tsp. of turmeric powder
• 1 tsp. of ginger paste
• 1 tsp. of garlic paste
• ½ tsp. of fenugreek leaves, ground
• ¼ tsp. of salt      
• ½ of the juice of a lime
• 1 tbsp of oil
• 1 cup of yogurt

1. Take the other tomato and add to blender or food processor and 1 tbsp. of cashews and create a puree.
2. In a medium pot, add a tbsp of oil. Once hot – add 1 tsp. of garam masala, chopped onions, 1 tbsp. of cumin seeds, 1 tsp. of turmeric, 1 tbsp. of coriander, 1 tsp. of chili powder – and cook it the spices for a bit. Add ½ a cup of water and allow it blend with the spices. Then add the tomato puree. Add 2 cups of cream. Add another tsp. of fenugreek powder and cover the pot and allow to boil until combined.
3. Taste and add salt to taste.
4. On a grill or in a non stick or cast iron pan grill vegetables and chicken. Sear outside of chicken and cook through.
5. The add in chicken and vegetables and allow the masala to simmer.
6. Add cilantro to the dish and serve over rice.

In addition to the dishes of chana masala, dal, and lamb keema - she made onion relish, the type you get with pappadum at Indian restaurants as sort of an appetizer.

We found a basic recipe online, but had to make adjustments. 

-->

Fiery Onion Relish

• 1 cup minced onion
• 4 tsp fresh lemon or lime juice
• 1/2 tsp sweet Hungarian paprika
• 1/4 to 1/2 tsp cayenne pepper (or red chili powder)
• 1 tsp of white vinegar
• 1 tsp of sugar
• 1 tbsp of tomato puree
•   Salt to taste

* if you don't have tomato paste available, cut out the sugar, vinegar and salt - add 1.5 tbsp of ketchup instead.

Directions:

1.      If you prefer your onion to be less pungent, soak it in salted water to cover for about 30 minutes, then drain and rinse it.

2.      Combine all ingredients and set them aside for about 30 minutes while the flavors blend.

3.      This relish should be spicy hot, so add as much cayenne as you dare! Refrigerated, this will keep for several days.