Month: January 2016

Miso Soup with Soba Noodles

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I was home today and made this quick lunch.

 

Red Miso Paste

Soba Noodles

Frozen Peas and Corn (use any vegetable of your choice)

Carrots

Hot sauce of your choice – I like sriracha

Juice of one lemon or vinegar

Sesame Oil

Hard cooked eggs

Cilantro or mint for garnish

Make the Miso broth by adding the miso paste to water according to the directions.  When it comes to a boil add the vegetables and all the other flavorings except the sesame oil.

Bring to a boil one more time and add the soba noodles.

When the noodles are cooked – the soup is done.

Ladle in bowls, add the egg and drizzle some sesame oil and garnish with the herbs.

Serve hot.

Until I cook again!

 

 

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Poha – Indian snack of flattened rice

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Snacking is a good thing and I do plenty of it especially when I am snowed in over the weekend.

And so I made this favorite childhood dish of:

Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes.They are most famously known as “Pohe” in malwa region, also they are considered to be originated in the malwa region itself. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.

This is what it looks like and you can find it easily in an Indian grocery store.

 

It’s a great snack because it cooks in a matter of few minutes and you can flavor it in many ways.

Soak it for a couple of minutes in warm water.

In the meantime, heat some vegetable oil and add a tsp of black mustard seeds, whole green chilies and curry leaves if you have them.

When the seeds stop popping add the drained flaked rice along with salt to taste, 1/4 tsp. turmeric and some cayenne pepper if you like.

 

Stir well and add a chopped onion and some frozen peas.  Cook a few more minutes and taste for seasoning.

If the rice seems a tad chewy add a splash of water and the rice will cook in the steam.

Serve hot.

 

I grew up eating this dish with ketchup and so that is how I eat it now.

You don’t have to, but trust me the tangy flavor of the ketchup adds something to the overall flavor.

You can eat it as is or with mint or cilantro chutney.

I hope you try this at home – I promise that you will love it.

 

Until I cook again!

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A Simple Vegetable Stir Fry With Tofu

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Its the beginning of the year and so we are all trying to eat healthfully.

Healthful is all good but I still need my food to be flavorful.

This is a delicious dish first and foremost and also very easy to make.

 

I find Asian vegetables either in Chinatown or there is a Korean store near my home.

There is no recipe here per se but I used:

Extra Firm tofu, cut into cubes

Lotus root, sliced thinly

Baby bok choy, cut in half

Snow peas, trimmed

Fresh ginger, julienned

Whole green chilies

1 Onion, sliced

Peanut oil or any vegetable oil

Scallions, chopped

Pickled ginger for garnish.

Soy sauce, hoisin sauce, vinegar and sesame oil

IMG_9261.jpgHeat the oil in a pan and sear the tofu until browned on all sides.  Set aside.

Next, brown the lotus root.  Add the ginger, onions and bokchoy and snow peas.  Cook over high heat for a few minutes and then add all the sauces except for the sesame oil.

After about 5 minutes when the bok choy is tender but still crispy, add the scallions and drizzle the sesame oil.

Add the tofu and mix well.

Garnish with the pickled ginger.

Serve on a large platter with rice or noodles.

The key to a good stir fry is the freshest vegetables you can find and high heat.

I hope you stir fry up some amazing meals.

Until I cook again!

 

A Glowing Review from a Student

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August 1st, 2017 – an update:

I have been teaching private cooking classes for many years and it is always such a fun time for all.

Please contact me for more information.

I will be posting more details in the upcoming days.

I had posted about a private class I did a couple of weeks ago.  The students were just so great and I was so happy in their company.

https://indianculinarycenternyc.wordpress.com/2016/01/14/a-private-cooking-class-in-your-home/

Following is a review that one of the students wrote about his experience.  I am so touched and honored by his words.

 

Cody Reid-Dodick

Wow, what a wonderful experience it was to invite Geetika into our home for an Indian cooking class. The whole day was magical from beginning to end thanks entirely to Geetika’s warmth, humor, expertise, and fabulous, flavor-popping food.

First and foremost, Geetika is an absolute master in the kitchen. Seeing her eye for flavor and skilled technique, it’s obvious why she’s had such an illustrious career as a chef, culinary teacher, caterer, and restaurant advisor. She shared with us her knowledge on everything from spice mixtures, proper food prep practices, specific flavor profiles, and plating. What set her apart was not just this expertise, but also her ability to calmly and clearly convey it to our untrained group. She’s a skilled instructor, knowing when to offer aid and when to let her students work through what they had just been taught. This made the class far more enjoyable, as we all felt like we were fully contributing to the meal in our own unique way, without Geetika having to hover over us.

In addition, Geetika herself is just a pleasure. Talkative and open, she immediately put us all at ease. She has an interesting outlook on food and the restaurant business, and is more than willing to answer any questions honestly and thoroughly. She’s also fabulously funny, and had us clapping our hands in fits of laughter on several occasions. By the end, we felt as if we were truly cooking with a close friend. It was such a lovely bonus.

I can’t recommend a class with Geetika highly enough. She will have you enjoying cooking like you never have before. And that delectable finished product is just the cherry on top.

A Private Cooking Class in Your Home

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Look at the happy – a few of the students making part of their lunch.IMG_9531

A private cooking class is so much fun for me and I hope for the students.

This past week I did such a class for 9 students.

On the menu:

Aloo Tikki Chat (potato croquettes over chickpeas, drizzled with yogurt and tamarind chutney)

Chicken Tikka Masala

Daal (lentils)

Parathas

 

Here we are making a paratha – which is a flat bread that is skillet fried in butter or oil.

This is Jonathan making what we deemed to be the “Jonathan Paratha,” since he created his own technique to make this lovely bread.

Look how happy he is – this is what I live for 🙂

 

How the classes work:

We pick a date and you choose a menu with 5 to 6 items.

I send you the grocery list for the food and will bring the spices and any special ingredients that are tough to find.

You invite your guests/students and I show up half an hour before class to set up.

Together we create the menu while you sip wine, have the appetizers we made and then sit down at the end of the class to enjoy the meal you just helped prepare.

 

Please contact me on face book or email me at: allthingsfood@gmail.com to book a class.

Lunch is ready

 

Shrimp Curry as an Appetizer

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Yesterday I posted the recipe for Shrimp curry with coconut milk over rice as a full meal.
I also wanted to offer an alternative to serve this as an appetizer at a cocktail party which I do often.
I hope you try this recipe and serve it in different ways.

Shrimp Curry in Coconut Sauce

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I am surprised that I haven’t posted this recipe.

It is simple and so delicious – and I have been teaching it at my classes for years.

So, when my cousin in England asked for it, I decided I should share it with you.

2 lb large shrimp, shelled and deveined

2 red onions, sliced

2 tbs. vegetable oil

1 tsp. black mustard seeds

1/2 tsp. cayenne pepper (or to taste)

1 tbs. cumin powder

2 tbs. coriander powder

salt to taste

1 tsp. minced ginger

1 tsp. minced garlic

1 cup coconut milk

4 plum tomatoes diced or a cup of whole, peeled tomatoes, crushed

Heat oil in a heavy bottom skillet and add the mustard seeds.  Let cook for about a minute till they begin to pop.  After they stop popping, add the onions and salt.  Saute over medium heat for about 10 minutes till the onions are translucent and slightly browned.

Now add the ginger, garlic and all the spices (coriander, cumin and cayenne).  Stir and saute another couple minutes or until the spiced are cooked through.

Next add the tomatoes and 1/2 cup of water.  Bring to a boil and simmer for a minute or two.  Add the coconut milk and bring to boil once again.

Taste for seasoning and adjust as needed.

You might want to add a squirt of lemon for acidity.

Ten minutes before you are ready to eat, add the shrimp and cook on high heat till the shrimp are opaque and just cooked through.

turn off heat and let the shrimp finish cooking.

Do not overcook.  Serve over basmati rice or with bread.

Until I cook again