August 2015 – Page 2 – Indian Culinary Center, NYC

PLAIN AND SPINACH POORIS – Indian fried bread

August 5, 2015Leave a comment

I love bread – all manners of bread. And to be able to make it at home is so very satisfying. I have had other recipes for breads on this blog – this bread is normally made on the weekends because it requires a little more time and is quite rich. So a nap is always a good idea after eating a few of these.

Here we have about 4 cups of Atta which is durum wheat flour. You can find it in Indian stores. Feel free to mix whole wheat and white flour if you are unable to go to the Indian store.

Add salt and about 4 tbs of vegetable oil. Next add enough water to form a hard dough by which I mean it should be sturdy and not soft. This will enable the pooris to puff up later when you fry them.

Oil the top of the dough and let rest for about half an hour.

In the meantime, heat some oil in a wok or a deep pan. I never use a thermometer but you are looking for the oil to be 375 degrees.

Now I don’t have pictures of the frying and I apologize for it. I will attempt to describe the process and will post pics soon.

This will give me reason to make these delicious pooris again.

Form the dough into golf size balls and make sure the balls are creaseless and smooth to ensure the puffing of the poori.

Now roll them out using some oil on your hands so they don’t stick.

Gently glide the poori into the hot oil. It will sink. Let it come up and then gently push it down with a spider and they will begin to puff. Fry for about a minute – turn it over and place on a paper towel to drain.

Repeat till you have used all the dough.

Serve with the potatoes I posted yesterday.

https://indianculinarycenternyc.wordpress.com/2015/08/04/the-most-delicious-potatoes-ever-i-guarantee-it-aka-achaari-aloo/

If you want to make spinach pooris.

Reserve some of the dough and mix it in with chopped and drained fresh or frozen spinach. Form into discs and fry. These will not puff up.

For a more refined look, puree the spinach and knead it in when making the dough as opposed to adding it later.

Please try these- they are amazing and will become a family favorite.

Until I cook again!

THE MOST DELICIOUS POTATOES EVER – I guarantee it – AKA achaari aloo

August 4, 2015February 5, 20212 Comments

I learned to make these amazing potatoes over a decade ago from a friend of mine.

I make them at home every chance I get and have been teaching them in my cooking classes forever.

The word Achaar mean Indian pickle.

All the spices used in this dish are those that are added to Indian pickles – hence my name of Achaari Aloo – Aloo is potato.

Let me list the spices:

whole coriander seeds

fennel seeds

black mustard seeds

nigella seeds (kalongi)

fenugreek seeds (use sparingly or don’t use em at all)

cumin seeds

carom seeds (very few or leave out)

whole red chilies

mango powder (aamchoor)

turmeric powder

Heat up some oil and add all the spices except the mango powder and turmeric, and cook for a couple of minutes or until the black mustard seeds pop and you start to smell all the spices.

Get ready for your kitchen to smell yummy.

Next add some beaten yogurt along with the turmeric.

Stir and add water depending on the consistency that you are looking for.

Add salt at any point.

Now add boiled, cubed potatoes and stir well.

Add the mango powder and cook just until the potatoes are brought up to temperature.

Taste for salt. Add some cayenne pepper if the red chilies weren’t spicy enough.

I serve these with pooris (deep fried bread) which I will talk about in another post.

I sometimes mash the potatoes in the pot to create the look you see above. You do what you like.

Serve with rice, pita or anything you like really.

Please try these potatoes – they are amazingly simple and delicious.

Until I cook again!

MASTERING THE ART OF THE STEW – BEEF AND POTATO STEW IN THIS CASE

August 3, 2015Leave a comment

While you may think a hearty stew is something you would eat in the fall and winter time.

You might be right but in my way of thinking, I like making dishes in the summer that take under 10 minutes to set up and then simmer to perfection as I can stay cool in an air conditioned room.

Last night was beef stew night or if you want to be fancy and impress your sweet as I was trying to – call is Beef Bourguignon. He was impressed – trust me.

Lets talk of the basics of a stew. A roomy pan, make sure the meat is dry and well seasoning and when you are browning it – do not crowd the pan, else the meat boils instead of sears. Add flour to thicken to sauce and I like to use tomato paste to add color, body and flavor to the stew. Red wine for red meats and white wine for the like of chicken and fish.

Use any vegetables like potatoes, turnips, onions, almost any root vegetables. Always add the vegetables when the meat is almost cook – simmer and in an hour or two you have dinner.

Here we have a hot pan, some oil, seasoned meat and searing. Make sure you don’t crowd the pan – do it in batches if need be. Once the meat is seared, sprinkle some flour. Stir well and cook. Make sure the flour is cooked through – there is nothing worse that the taste of raw flour. The flour will soak up the oil – don’t worry about it – just keep stirring and this is why you use a heavy pan – Le crueset if you have it.

Here we have the sprinkling of the flour, the oil being sucked up by the flour but then like in life, wine makes it all better. I add a nice amount of wine and some water or stock if you have it.

Throw in a bay leaf, I add some chopped garlic here – taste for salt and pepper and adjust it. Add some rosemary or thyme if you have it and bring to a boil. Once it comes to a boil, lower the flame to a simmer and cover.

Now pour some of the wine in your glass and leave the kitchen.

Every so often, I come to the kitchen, give the pot a stir so people think I’m working so hard and also to refill my glass of wine.

In about an hour, add the potatoes or any other vegetable you may be using and simmer for another half hour or until the meat and vegetables are tender.

Right before you are ready to eat, add some more raw chopped garlic and a splash of wine. This gives a freshness to the stew.

You can serve this stew with a crusty baguette, over noodles or pearl couscous as I did last night.

I hope this clears up the mystery of a good stew and make em in the summer – gives you plenty of time to do others things and not stand in front of the stove.

Add herbs like parsley or mint and enjoy.

Until I cook again!

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