Have a Chaat Party the next time you Entertain

January 25, 2012 in Uncategorized | No comments

Chaat is a word for savory Indian snacks usually found at stalls all over the Indian streets.

This can include Bhel Puri, Gol Gappas, Pao Bhaji, Pakoras and a lot more.

This is easy to put together if you have an Indian grocery store near you.  The food is interactive, where everyone can put their own dishes together.

Just serve some cold beer and you have a party.

Dare I say, you can even do this on Super Bowl Sunday instead of chips and dips.

These are gol gappas – tiny puffy bread that you fill with tamarind chutney, potatoes, chickpeas and a tangy spicy water.

The key is to put the whole thing in your mouth all at once.  This is no time to be dainty.

These are aloo tikkis – potato croquettes – o so good!

Kati Rolls are like Indian burritos filled with spicy chicken, paneer or whatever your heart desires.

 

All the recipes are on my site – just do a search.

Let me know if you have a chaat party and how it went.

Until I eat again!

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Potato and Spinach Pakoras – a perfect snack for a rainy day!

September 30, 2010 in Chickpea flour, potatoes, vegetables | 1 comment

Spinach and Potato Pakoras

They taste so much better than they look – take my word for it

Ask almost any North Indian person what they feel like eating when it rains and they say Pakoras.  Pakoras and Chai!

I don’t have an explanation for it – all I can say is that a rainy day calls for Pakoras and they satisfy each time.

A Pakora is a deep fried snack with 2 or 3 ingredients such as potatoes, onions, spinach, eggplant, etc. that is dipped into a batter of chickpea flour and then fried until crisp.  They are meant to be eaten immediately as is true withmost deep fried foods.

I will admit that I even like them cold and turn lefts overs into sandwiches.  Pakora sandwiches with green chutney – mmmmm!

Potato and Spinach are my favorite Pakoras (actually, I am lying – I never met a pakora that I didn’t like).  This one is delicious and an easy recipe for a beginner too.

It is a little different, in that the spinach and potatoes are added to the batter which makes cooking them a lot easier.

Potato & Spinach Pakoras

Makes about 20 pieces

Oil for frying (about 2 quarts)

1 medium potato, peeled and grated

1 medium onion, diced

1 (10-ounce) package chopped frozen spinach thawed, water squeezed out

1 inch piece of ginger, peeled and finely minced

1 medium clove garlic, minced

1 green chili, finely minced (optional)

1 cup chickpea flour *

2 teaspoons kosher salt

½ tsp. cayenne pepper

1 tsp. ground coriander

1/2 teaspoon ground cumin

1 tsp. mango powder (optional)*

Instructions:

In a heavy-bottomed frying pan, heat oil to 350°.

In a large bowl add the chickpea flour and all other ingredients and mix with a wooden spoon until it resembles a sticky paste.  Form into balls the size of a walnut and carefully drop in the heated oil.

Fry in batches for 3 to 4 minutes or until golden brown and the potato is cooked through.

Sprinkle with a little salt and mango powder while they are still hot.

Drain on a paper towel lined tray.

Serve hot with different chutneys of your choice – mint, cilantro or tamarind.

* Find in Indian Stores

What are your favorite Pakoras?

Until I eat again!

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How many ways can we use a chili?

January 15, 2012 in Uncategorized | No comments

spicy, spicier, spiciest!

Chilies are a great way to spice up your food as well as get some nutrition in your food.  They have vitamin C and carotene.

Not all chilies are extremely spicy – there is a large variety to chose from.

As a general rule, the smaller the chili the spicier it is.

Use serranos, jalapenos, thai bird or poblanos to spice up your dishes.

they can be green or they can be red!

A chutney is a great way to use chilies.

Fresh Mint and Cilantro Chutney

Makes about 1 cup

 

 

2 cups fresh mint leaves

1 cup fresh cilantro leaves

1 medium onion, chopped (preferably red)

juice of 2 lemons (or limes)

1 Tbs. sugar

4 to 6 green chilies (or to taste)

salt to taste

 

Combine all the ingredients in a blender with about a ¼ cup of water.  Adjust seasoning.

Store in the refrigerator tightly covered for up to 2 weeks.

 

Note:

This chutney can be made with only mint or cilantro.

What is your favorite way to use chilies?

Until I eat again!

 

 

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Long Beans and Eggplant Sautee

December 8, 2011 in Uncategorized | No comments

Long Beans are a great vegetable.  They are heartier and more flavorful than regular green beans.

Find them in Indian grocery stores or China town.

You don’t need to blanch them – just cut them into an inch or two pieces and sautee in some oil.

The following recipe includes Japanese eggplant – also found in the same places as the long beans.

You can make them alone or add potatoes – or just about anything you like.

1 bunch long beans – cut into 2 inch pieces

2 tbs. vegetable oil

1 tsp. mustard seeds

2 japanese eggplants, diced

curry leaves (optional)

1 tbs. cumin powder

2 tbs. coriander powder

1/2 tsp. cayenne pepper

salt to taste

1 cup coconut milk

In large saute pan, add the oil and the mustard seeds.  Let them pop as the oil heats up, about a minute and then add the curry leaves.

In about 20 seconds, add the cut vegetables, salt and the spices.

Stir well and cook for about 15 minutes until the vegetables are soft and cooked through.

Add the coconut milk and let it heat through.

Taste for seasoning and serve hot with rice or Indian bread.

Left over can be added to pasta and make a great second meal.

Until I eat again!

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Jumbo Lump Crab Cakes over Mango Salsa

November 15, 2011 in Uncategorized | No comments

As the holidays approach, my mind is filling up with ideas of dishes that are simple and impressive.

Crabcakes always do the trick.

Crab is luxurious and delicious – takes well to any flavor and this dish is an excellent way to start a meal.

Ingredients needed:

1 lb. Jumbo Lump crab ( the quality of the crab really makes a difference)

1 plum tomato – diced with the seeds removed

1 small onion, diced

1 avocado, diced (this is my big secret that I am sharing)

salt to taste

1/2 tsp. toasted cumin powder

1/4 tsp. cayenne

1 tbs. oil

 

For salsa:

1 mango, diced

1/2 red onion, diced

1 tomato, diced

chopped cilantro

salt to taste

1/2 tsp. toasted cumin powder

juice of a lime

For the  crabcakes, add all the ingredients in a bowl and mix well.  Taste for seasoning and then make cakes – any size is fine as long as they are all the same size.

Preferably in a non stick pan, heat the oil and place the cakes in a single layer.

While they are browning, make the salsa.  Add all the ingredients in a bowl – mix and taste for seasoning.

Gently turn the cakes over – they should be nice and brown.  Do the same on the other side.

If you are not eating right away, you can hold the cakes in a 250 degree oven.

When ready to serve – spoon the salsa and place a cake on top.

In the picture, I made some cilantro oil – which is just cilantro, salt and oil blended in a blender and then strained.  You can do it if you like.

What are your favorite first courses to entertain with?

Until I cook again!

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Pao Bhaji – an Indian vegetarian sloppy joe

November 10, 2011 in Uncategorized | 2 comments

Pao Bhaji is a street food that I have eaten many times in Bombay.

I started making it at home when a few students requested to learn it.

It is really very easy and delicious.  Great for those who are vegetarian and meat eaters will not miss the meat.

I make is for a snack, a first course, or just about any time of day.

If you keep the mixture in the refrigerator and have the pao (bread) on hand – a delicious pao bhaji is minutes away.

Recipe
INGREDIENTS
 
4 medium Potatoes, boiled and  roughly mashed

4 plum Tomatoes, chopped

2 medium Onions, chopped

1/4 Cauliflower, grated

1/2 cup Green peas

1 tbsp. Ginger, chopped

5 Garlic cloves, minced

3 tbsp. Oil

3 – 4 Green chillies, chopped

2 tbs. Pav bhaji masala (can buy this at Indian Markets)

Salt to taste

4 tbsp. butter

8 Pao (from Indian stores) or use hot dog buns, cut in half

 


 

 

 

 

 

1/4 cup Fresh coriander leaves, chopped

2 Lemons, cut into wedges

 

METHOD
Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa.

Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

**The key to making this dish ultra delicious is the browning of the bread in butter – don’t skip that part, please.

Some people will make the sloppy joes and others like to serve the vegetables with the rolls on the side.  You do what you like – but do try it.

So much bang for your buck and effort.

Until I eat again!

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November Newsletter

November 3, 2011 in Uncategorized | No comments

Hire us for a private cooking class or we can cater an event for you this season.
Is this email not displaying correctly?
View it in your browser.
Indian Culinary Center

All Things Food Catering

I have been running a catering company for the past 10 years.  We cater events from 2 people to 400.
Any kind of menu you desire, can be done.  If you have ideas, let us know or we can design a menu for you with your tastes in mind.  Asian, Mediterranean, French or good old American – we can cook it all.
Our rates are competitive and we do all events like cocktail parties, office parties, showers, dinners, etc.
Please contact me at cook@indianculinarycenter.com for rates.
Let us do all the work for you while you can enjoy your guests.

Can’t believe it is already November.
This time of year means cooking, entertaining friends and most importantly, Thanksgiving.  Thanksgiving is my favorite holiday – it encompasses all things that a holiday should be – food, family, friends and giving thanks.
This season we are working on a vegetarian Thanksgiving menu and an Indian Inspired menu.
I will be posting recipes and ideas on my blog http://www.Indianculinarycenter.com and on my facebook page.

Private classes are still on for the rest of the year.
Some of the popular ones are:
How to Entertain with Indian food
Gifts from your Kitchen
Your first Thanksgiving Demystified
Vegetarian Thanksgiving
Indian Inspired Thanksgiving
Cocktail Party

Classes usually last 4 hours in which you learn to make the meal and then get to sit down and enjoy what you just learned to cook.
The cost is $40 an hour with a minimum of 5 hours plus the cost of ingredients.
I will send you a grocery list and will bring all the spices and any hard to find ingredients.
We also have gift certificates available and they are selling out fast.  Get yours soon – it is a very thoughtful and unusual gift.
Name this vegetable and I will choose one winner.
Last month’s winner was Gautam Ghosh who corrected identified the vegetable as Bitter Gourd or Karela.  He won a private cooking class.  Congratulations.

Garam Masala

This is a spice blend common in Indian cooking.  Each cook has their own version and it gives a smoky spicy flavor to any dish.  It is best to use it at the end of cooking – like a finishing salt or like adding olive oil to a finished pasta.
This is a great blend to have in your repertoire and can use it in many things like curries, eggs, potatoes, etc.
Email me at cook@indianculinarycenter.com for the recipe.
Share your own and I will share it with our readers next month.
I love Deviled Eggs.
You might be wondering what deviled eggs have to do with Indian cooking.
Well, they don’t except that when someone tells me they have a can of curry powder in their cupboard – I advise them to make some deviled eggs.
Its very simple and a crowd pleaser.
Boil a dozen eggs – add some salt or vinegar in the water – this makes the eggs easy to peel
Once the eggs are cool enough to handle, peel them and cut then in half.  Remove the yolks and put in a bowl.  Add a tsp. of curry powder, salt, chopped herbs like cilantro and mix throughly mashing the yolks.
Fill the egg whites and serve.
Copyright © *|2011|* *|INDIAN CULINARY CENTER|*, All rights reserved.

Our mailing address is:
http://www.Indianculinarycenter.com
cook@indianculinarycenter.com

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Hire us for a private cooking class or we can cater an event for you this season.
Is this email not displaying correctly?
View it in your browser.
Indian Culinary Center

All Things Food Catering

I have been running a catering company for the past 10 years.  We cater events from 2 people to 400.
Any kind of menu you desire, can be done.  If you have ideas, let us know or we can design a menu for you with your tastes in mind.  Asian, Mediterranean, French or good old American – we can cook it all.
Our rates are competitive and we do all events like cocktail parties, office parties, showers, dinners, etc.
Please contact me at cook@indianculinarycenter.com for rates.
Let us do all the work for you while you can enjoy your guests.

Can’t believe it is already November.
This time of year means cooking, entertaining friends and most importantly, Thanksgiving.  Thanksgiving is my favorite holiday – it encompasses all things that a holiday should be – food, family, friends and giving thanks.
This season we are working on a vegetarian Thanksgiving menu and an Indian Inspired menu.
I will be posting recipes and ideas on my blog http://www.Indianculinarycenter.com and on my facebook page.

Private classes are still on for the rest of the year.
Some of the popular ones are:
How to Entertain with Indian food
Gifts from your Kitchen
Your first Thanksgiving Demystified
Vegetarian Thanksgiving
Indian Inspired Thanksgiving
Cocktail Party

Classes usually last 4 hours in which you learn to make the meal and then get to sit down and enjoy what you just learned to cook.
The cost is $40 an hour with a minimum of 5 hours plus the cost of ingredients.
I will send you a grocery list and will bring all the spices and any hard to find ingredients.
We also have gift certificates available and they are selling out fast.  Get yours soon – it is a very thoughtful and unusual gift.
Name this vegetable and I will choose one winner.
Last month’s winner was Gautam Ghosh who corrected identified the vegetable as Bitter Gourd or Karela.  He won a private cooking class.  Congratulations.

Garam Masala

This is a spice blend common in Indian cooking.  Each cook has their own version and it gives a smoky spicy flavor to any dish.  It is best to use it at the end of cooking – like a finishing salt or like adding olive oil to a finished pasta.
This is a great blend to have in your repertoire and can use it in many things like curries, eggs, potatoes, etc.
Email me at cook@indianculinarycenter.com for the recipe.
Share your own and I will share it with our readers next month.
I love Deviled Eggs.
You might be wondering what deviled eggs have to do with Indian cooking.
Well, they don’t except that when someone tells me they have a can of curry powder in their cupboard – I advise them to make some deviled eggs.
Its very simple and a crowd pleaser.
Boil a dozen eggs – add some salt or vinegar in the water – this makes the eggs easy to peel
Once the eggs are cool enough to handle, peel them and cut then in half.  Remove the yolks and put in a bowl.  Add a tsp. of curry powder, salt, chopped herbs like cilantro and mix throughly mashing the yolks.
Fill the egg whites and serve.
Copyright © *|2011|* *|INDIAN CULINARY CENTER|*, All rights reserved.

Our mailing address is:
http://www.Indianculinarycenter.com
cook@indianculinarycenter.com
Sent to allthingsfood@gmail.com — why did I get this?
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Diwali Rice

October 28, 2011 in Uncategorized | 1 comment

Diwali was this past Wednesday.  While for many it is the sweets that thrill them – for me it is the meal at night.

Most Indians don’t eat meat on auspicious days such as Diwali.

I remember after the evening Puja (prayer), we all sat down to this simple yet delicious meal.

It is rice with chickpeas and vegetables.  It was served with yogurt and pickles.

2 cups Basmati Rice

2 tbs. vegetable oil

1 cups soaked and cooked black chickpeas (use white if you can’t find the black)

1 large onion, sliced

1 tsp. cumin seeds

2 cardamom pods

1 cinnamon stick

1 cups frozen vegetables (peas and carrots)

2 or 3 green chilies, sliced (optional)

4 garlic cloves, minced

salt to taste

In a heavy bottom pan, add the oil and cumin.  In a few seconds when the cumin begins to sizzle, add the sliced onions and other spices.  Cook on high heat for about 10 minutes or until the onions are caramelized.  Add the green chilies and salt to taste.

Next add the vegetables and stir well.  Add the cooked chickpeas too.

Add the garlic.

Add the rice and 4 cups of water.  Taste for salt and adjust, if needed.

Let the water come up to a boil and then lower the heat to a simmer and cover for about 20 minutes, or until all the water is absorbed and the rice if cooked.

let the rice rest, covered for about 20 minutes and then fluff with a fork.  Serve with yogurt and Indian pickles.  A treat for any time of the year.

 

 

 

 

 

 

 

 

 

 

What did you eat on Diwali?

Until I eat again!

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Pakoras – fried fritters

October 13, 2011 in Uncategorized | No comments

Broccoli Pakoras

Pakoras are the perfect snack for almost any time of day but especially on rainy days or just about any day in the winter.

The type of pakoras you make is almost endless.  The classic are potato, cauliflower, eggplant and green chilies.  But you can make spinach, squash, zucchini or broccoli.  Onions are great too.

You need very few things – the essential ingredient is chickpea flour which is easily found in Indian stores, but now a days also in large grocery stores.

2 cups chickpea flour

about a cup and a half of water

oil for frying

salt to tast

1/2 tsp. cayenne pepper

1/4 tsp. turmeric powder

vegetables of your choice cut into bite size pieces

To make the batter, put the flour and spices in a bowl.  Slowly whisk in the water until it looks like pancake batter.

chickpea batter

Let the batter rest for a few minutes while you heat the oil.  It should be about 350-370 degrees.

Put the vegetables in the batter and fry in the oil.

For potatoes, cook until the potato is cooked through.  For others, cook until the batter is golden brown.

Drain on paper towels and enjoy with chutney.

adorable kids enjoying the pakoras they learned to cook in class

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Sausages braised in Beer

September 29, 2011 in Uncategorized | No comments

This is one of the simpler fall dishes – I hope that you will try it.

6 sausages of your choice (I used spicy Italian from the butcher)

1 apple, diced

1 potato diced

2 red onions, sliced

6-8 cloves of garlic, peeled and smashed

2 cups of your favorite beer

salt

pepper

cinnamon stick

allspice

bayleaf

1 tbs. oil

In a large skillet, heat the oil and add the spices.  Add the onions and saute on high heat for 5 minutes.  Add the potatoes and apple and cook for another couple of minutes.

Next, nestle the sausages in between the cooked vegetables and let the sausages brown.  Sprinkle the garlic cloves around too.

In about 15 minutes, add the beer and bring to a boil.

Simmer and cook for another 20 minutes or until the sausages are cooked through.

I served this with garlic bread because that is what I had around – you could make mashed potatoes or mashed root vegetables – rutabaga and turnips come to mind.  We even ate left overs with rice the next day – anything to sop up the sauce.

 

 

 

 

 

 

 

 

Would love to hear of your favorite fall dishes.

Until I cook again

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