Month: May 2015

Potato Tikkis – Potato Croquettes

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indianculinarycenter:

POTATO TIKKIS (CROQUETTES) AND BATATA VADA (POTATO SLIDERS)

Who doesn’t love potatoes?

If that’s you, I’m sorry – then I feel I don’t trust you 🙂

Potatoes are cheap and versatile – take on the flavor of just about anything.

Potato tikkis are a common snack in India and if you put them between a bun with some chutney, then you have an amazing slider.

6 idaho potatoes, peeled and boiled

1 cup frozen peas

1 Tbs. coriander powder

1 tsp. cumin powder

1 tsp. salt

4 tbs. chopped cilantro

2 green chilies chopped (optional)

2 tbs. oil

For the sliders – you can find pav buns in Indian stores or just use a small roll, even mini pitas

I will share the chutney recipe in the next post.

Mash the boiled potatoes and add the salt, coriander, cumin, cilantro and chilies.

Mash the peas with a fork.

Now take about a golf ball size of the potato mixture and form it into a flattish disk.  Make an indentation with your thumb and put in a scant tsp. of the peas.  Close the potatoes around the peas and you have a tikki.

Do this for all the potatoes.

Heat a non stick skillet with the oil and place the tikkis.

Cook on each side for about 5 minutes – all the ingredients are cooked – so you are basically heating the potatoes through.

Serve hot with cilantro chutney.

Enjoy.

Until I eat again!

Eating with your hands – Part 2. The last one was rice and this is roti

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EATING WITH YOUR FINGERS CONTINUED FROM YESTERDAYYesterday we talked of the benefits of eating with your hands.Yesterday was rice and today is roti (Indian flat bread) - I think the pictures are self explanatory.Yes I know I have fat fingers :)Until I eat again!
EATING WITH YOUR FINGERS CONTINUED FROM YESTERDAYYesterday we talked of the benefits of eating with your hands.Yesterday was rice and today is roti (Indian flat bread) - I think the pictures are self explanatory.Yes I know I have fat fingers :)Until I eat again!
EATING WITH YOUR FINGERS CONTINUED FROM YESTERDAYYesterday we talked of the benefits of eating with your hands.Yesterday was rice and today is roti (Indian flat bread) - I think the pictures are self explanatory.Yes I know I have fat fingers :)Until I eat again!
EATING WITH YOUR FINGERS CONTINUED FROM YESTERDAYYesterday we talked of the benefits of eating with your hands.Yesterday was rice and today is roti (Indian flat bread) - I think the pictures are self explanatory.Yes I know I have fat fingers :)Until I eat again!
EATING WITH YOUR FINGERS CONTINUED FROM YESTERDAYYesterday we talked of the benefits of eating with your hands.Yesterday was rice and today is roti (Indian flat bread) - I think the pictures are self explanatory.Yes I know I have fat fingers :)Until I eat again!

EATING WITH YOUR FINGERS CONTINUED FROM YESTERDAY

Yesterday we talked of the benefits of eating with your hands.

Yesterday was rice and today is roti (Indian flat bread) – I think the pictures are self explanatory.

Yes I know I have fat fingers 🙂

Until I eat again!

Tofu with Bok Choy, shiitake mushrooms over soba

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I think after Memorial day which happens to be a meat centric holiday – this is a nice change.

https://www.tumblr.com/indianculinarycenter/93323842798/tofu-with-bok-choy-shiitake-mushrooms-over-soba

Saag Paneer (home made cheese with spinach)

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Paneer (home made cheese) with SpinachThis is the only picture since I wasn’t planning on blogging about it - but got many requests for the recipe.By popular demand - here goes.This is not exactly what you would find in a restaurant but I will tell you how to achieve that too.1 lb. paneer (buy in Indian stores), cut into 2 inch rectangles.I will post the recipe of how to make your own paneer if I get enough requests :)8 ounces, chopped frozen spinach (use fresh if you like)1 onion, diced4 plum tomatoes, diced (use canned if you like)4 cloves garlic, chopped finely1 tbsp. fresh ginger, chopped finelysalt to taste1 tbsp. cumin powder2 tbsp. coriander powder½ tsp. cayenne pepper - or to taste2 tbsp. vegetable oilHeat the oil and add the onions and salt.  Saute for about 10 minutes or till the onions are caramelized.  Add the cumin, cayenne and coriander, along with the ginger and garlic.Cook over medium heat for a couple of minutes making sure the spices are cooked through.Now add the tomatoes, spinach and ½ cup of water.–If you are looking to achieve the restaurant style smooth spinach - blend this mixture and put it back in the hot pan.Add the paneer and simmer for about 10 minutes or till the paneer has come up to temperature.Add some more water if you need to.Taste for seasoning and serve hot with chapati or rice or whatever you please :)Until I cook again!

Paneer (home made cheese) with Spinach

This is the only picture since I wasn’t planning on blogging about it – but got many requests for the recipe.

By popular demand – here goes.

This is not exactly what you would find in a restaurant but I will tell you how to achieve that too.

1 lb. paneer (buy in Indian stores), cut into 2 inch rectangles.

I will post the recipe of how to make your own paneer if I get enough requests 🙂

8 ounces, chopped frozen spinach (use fresh if you like)

1 onion, diced

4 plum tomatoes, diced (use canned if you like)

4 cloves garlic, chopped finely

1 tbsp. fresh ginger, chopped finely

salt to taste

1 tbsp. cumin powder

2 tbsp. coriander powder

½ tsp. cayenne pepper – or to taste

2 tbsp. vegetable oil

Heat the oil and add the onions and salt.  Saute for about 10 minutes or till the onions are caramelized.  Add the cumin, cayenne and coriander, along with the ginger and garlic.

Cook over medium heat for a couple of minutes making sure the spices are cooked through.

Now add the tomatoes, spinach and ½ cup of water.

–If you are looking to achieve the restaurant style smooth spinach – blend this mixture and put it back in the hot pan.

Add the paneer and simmer for about 10 minutes or till the paneer has come up to temperature.

Add some more water if you need to.

Taste for seasoning and serve hot with chapati or rice or whatever you please 🙂

Until I cook again!

Simple Chicken Curry

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IMG_3411

Curries are a staple in our house hold – chicken, lamb and goat mostly.

This is a very simple recipe and I hope that you try it.

2 tbs. vegetable oil

3 onions, sliced

12 skinless drumsticks (you can use thigh or a combination – just make sure it is skinless)

4 ripe tomatoes, diced (or 2 cups of whole peeled tomatoes, crushed)

1 tsp. cumin seeds

2 tbs. coriander powder

1 tbs. cumin powder

1 tsp. cayenne pepper or a chili of your choice as long as it is not smoked

4 whole cardamon pods

3 tbs. minced garlic

2 tbs. minced ginger

Salt to taste

Cilantro for garnish

Heat the oil in a pan and add the cumin seeds.  Wait for a few seconds till they start to sizzle.

Add the onions, cardamon pods and salt – cook on medium low heat for about 15 minutes until nicely caramelized (like you would for onion soup).

Add the ginger and garlic, along with the coriander and cumin powder.  Stir will and make sure the spices are well incorporated and give them a couple of minutes to cook.  The spices will absorb the oil – just keep stirring and cooking on a low flame and they will once again release the oil – this is a sign that you are ready for the next step.

If need be add another tbs. of oil.

Now add the chicken and brown for about 10 minutes.  The onions and spices should be well mixed in with the chicken.

When the chicken gets some color, add the tomatoes and about 1/2 cup of water.

Mix well, bring to a boil and then simmer covered for about 15 minutes or until the chicken is cook.

Taste for seasoning and adjust if need be.

Garnish with cilantro and serve over basmati rice, roti or pita

Enjoy and please tell me how it came out when you try it.

Until I cook again!

The Joy of the Poori (Fried Indian Puffed Bread)

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Who can resist these fried discs of joy?

P for Puris or Pooris

Pooris are the fried puffy breads that we all love so much.
Since they require frying-pooris are generally made on weekends or special occasions.

The technique is quite simple. When frying anything-safety is key.

Use a heavy bottom pot that is sturdy and never fill oil more than half way up. Use a thermometer if you are new to frying and the temperature should be about 370 degrees, or use chopsticks and when lots of bubbles surround the stick – you are ready to fry.

Pooris (Fried Puffed Breads)
Makes 10
2 cups Chappati flour (available in Indian Grocery Stores)
(Can substitute with half whole wheat and half all-purpose flour)
½ tsp. Salt
2 Tbs. Vegetable Oil plus about 4 cups for frying
1 cup water (the quantity varies – depending on humidity and type of flour)

1. Mix flour and salt in the bowl of a food processor. Add the oil and mix. With the processor running, slowly pour in the water until dough comes together and forms a ball. Remove the dough onto your counter and knead it for a few minutes, until it is smooth and pliable. Do not add any bench flour – if the dough gets sticky – put a little oil onto your hands. Put the dough in a bowl, cover and let rest for at least 30 minutes.
2. Heat the oil in a wok or a heavy bottom pan until it reaches 360 degrees.
3. Divide the dough into 10 balls the approximate size of a golf ball. Roll them out into a 3 inch disc. If you are rolling all of them together, make sure they are covered with a damp cloth to prevent them from drying out.


Now, carefully place one rolled out disc into the hot oil. It will sink to the bottom. With a slotted spoon or a Chinese Spider, gently press down on the poori as it floats to the top. This action helps fill air into the poori.

As soon as it has puffed, turn it over once – away from you and then remove it to a plate lined with a paper towels.
Repeat with the rest of the dough and serve immediately.

Notes:
Sometime the poori will not puff up – there could be a few reasons for that like the dough wasn’t smooth enough or the disc was rolled too thin or too thick. Just remember, it will still taste great and with practice you will be able to make the perfect puffed poori.

Eating with your hands – read this, try it and get back to me :)

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THE ART OF EATING WITH YOUR FINGERSMany people in India eat food with their fingers.  Some people in the west may frown upon that or find that unhygienic - it is not unhygienic since one hopefully washes their hands :)Most Indian meals consist of either roti (bread) or rice.  The roti makes a makeshift spoon for the vegetables, etc in the meal - it’s the rice that causes trouble for some.It is quite simple really.The above pictures should help.  Take a little food in your thumb and first two to three fingers - then with your thumb move the food to the tip and gently place in mouth.Enjoy - its really as simple as that.The following might be of interest to some - it certainly was to me.Our hands and feet are said to be the conduits of the five elements. The Ayurvedic texts teach that each finger is an extension of one of the five elements. Through the thumb comes space; through the forefinger, air; through the mid-finger, fire; through the ring finger, water and through the little finger it is earth.Each finger aids in the transformation of food, before it passes on to internal digestion. Gathering the fingertips as they touch the food stimulates the five elements and invites Agni (fire) to bring forth the digestive juices. As well as improving digestion the person becomes more conscious of the tastes, textures and smells of the foods they are eating, which all adds to the pleasure of eating.Until I eat again!
THE ART OF EATING WITH YOUR FINGERSMany people in India eat food with their fingers.  Some people in the west may frown upon that or find that unhygienic - it is not unhygienic since one hopefully washes their hands :)Most Indian meals consist of either roti (bread) or rice.  The roti makes a makeshift spoon for the vegetables, etc in the meal - it’s the rice that causes trouble for some.It is quite simple really.The above pictures should help.  Take a little food in your thumb and first two to three fingers - then with your thumb move the food to the tip and gently place in mouth.Enjoy - its really as simple as that.The following might be of interest to some - it certainly was to me.Our hands and feet are said to be the conduits of the five elements. The Ayurvedic texts teach that each finger is an extension of one of the five elements. Through the thumb comes space; through the forefinger, air; through the mid-finger, fire; through the ring finger, water and through the little finger it is earth.Each finger aids in the transformation of food, before it passes on to internal digestion. Gathering the fingertips as they touch the food stimulates the five elements and invites Agni (fire) to bring forth the digestive juices. As well as improving digestion the person becomes more conscious of the tastes, textures and smells of the foods they are eating, which all adds to the pleasure of eating.Until I eat again!
THE ART OF EATING WITH YOUR FINGERSMany people in India eat food with their fingers.  Some people in the west may frown upon that or find that unhygienic - it is not unhygienic since one hopefully washes their hands :)Most Indian meals consist of either roti (bread) or rice.  The roti makes a makeshift spoon for the vegetables, etc in the meal - it’s the rice that causes trouble for some.It is quite simple really.The above pictures should help.  Take a little food in your thumb and first two to three fingers - then with your thumb move the food to the tip and gently place in mouth.Enjoy - its really as simple as that.The following might be of interest to some - it certainly was to me.Our hands and feet are said to be the conduits of the five elements. The Ayurvedic texts teach that each finger is an extension of one of the five elements. Through the thumb comes space; through the forefinger, air; through the mid-finger, fire; through the ring finger, water and through the little finger it is earth.Each finger aids in the transformation of food, before it passes on to internal digestion. Gathering the fingertips as they touch the food stimulates the five elements and invites Agni (fire) to bring forth the digestive juices. As well as improving digestion the person becomes more conscious of the tastes, textures and smells of the foods they are eating, which all adds to the pleasure of eating.Until I eat again!

THE ART OF EATING WITH YOUR FINGERS

Many people in India eat food with their fingers.  Some people in the west may frown upon that or find that unhygienic – it is not unhygienic since one hopefully washes their hands 🙂

Most Indian meals consist of either roti (bread) or rice.  The roti makes a makeshift spoon for the vegetables, etc in the meal – it’s the rice that causes trouble for some.

It is quite simple really.

The above pictures should help.  Take a little food in your thumb and first two to three fingers – then with your thumb move the food to the tip and gently place in mouth.

Enjoy – its really as simple as that.

The following might be of interest to some – it certainly was to me.

Our hands and feet are said to be the conduits of the five elements. The Ayurvedic texts teach that each finger is an extension of one of the five elements. Through the thumb comes space; through the forefinger, air; through the mid-finger, fire; through the ring finger, water and through the little finger it is earth.

Each finger aids in the transformation of food, before it passes on to internal digestion. Gathering the fingertips as they touch the food stimulates the five elements and invites Agni (fire) to bring forth the digestive juices. As well as improving digestion the person becomes more conscious of the tastes, textures and smells of the foods they are eating, which all adds to the pleasure of eating.

Until I eat again!