March 2017 – Indian Culinary Center, NYC

Let’s Talk about Lamb Baby or Baby Lamb :)

March 31, 2017Leave a comment

This is the time of the year when people think of lamb. I love eating lamb all year round.
Spring lamb is tender and flavorful. I enjoy most cuts of lamb and here we have a simple meal of chops.
This can be a weeknight meal or a great option to entertain with.

I like to get a rack that is preferably ‘frenched’ by the butcher which just means that the meat has been removed from the bones. This makes for a prettier presentation.
Season generously with salt and pepper. Here I rubbed some dijon mustard and fresh thyme.

But one of the reasons that I am writing this post is to remind myself to change the seasonings to an Indian inspired palette.
I plan to do that by substituting the mustard with tamarind paste, the black pepper to cayenne and the thyme to dried mint (preferably Turkish mint which is so much more flavorful).

Sear meat side down on medium high heat for about 5 minutes and then turn over – no that is not burnt – I promise you.
Finish cooking the lamb in a 350 degree oven for about 15 minutes or till the meat registers 140 degrees.

I served the chops over mushroom pilaf.
You can create a pan sauce by adding some broth or wine to the pan you cooked the lamb in.
Use the sauce to drizzle over the chops or use it to make the pilaf.

When I do the Indian inspired meal – I think I will serve it over spicy chickpeas or lentils.

I will be sure to share the results when I make it.

In the meantime I really hope that you add lamb to your repertoire. It is a great option over all the chicken and beef we may be eating.

Until I cook again!

Missi Roti (Indian flat breads)

March 22, 2017September 26, 2017Leave a comment

Yesterday on face book I posted a simple dinner of parathas that my mother made for me. It got a lot of like and an interest in the recipe. There are so many ways to make this versatile bread – this is one way. I hope you try it and add it to your cooking repertoire.

Home made bread is a big deal in Indian homes. And by big deal I mean we eat it almost every day and most of it is made at home, at least when I was growing up.
There is roti, paratha, poori – most of which I have talked of in the past. I want to talk about what we call Missi Roti (why it’s called that – I am not sure). I tried to research it, trust me. This is all I got other than recipes: A Missi Roti is actually a normal roti, made with the normal dough as described earlier, to which various other types of flour and spices have been added. There isn’t any fixed recipe for this – it’s each one to his own here. One simple example would be to mix equal proportions of whole meal wheat and gram flour with some red chilli powder, salt, kasuri methi(fenugreek) and perhaps a little cuminseed, add some water and make a soft dough. You could also knead in a little oil if you like. When done, cook on a hot griddle like a normal Roti.

What’s in a name. Let’s just get to learn how to make it.
My mom typically makes this when there is leftover lentils – which is often.

I used 3 cups of durum wheat flour (found in Indian stores – use whole wheat instead)
1 cup of chickpea flour (optional)
1-2 cups of left over cooked lentils
1/2 onion, finely chopped
1 tsp. methi (fenugreek leaves)
chopped cilantro
grated ginger (optional)
salt
1/2 tsp ajwain seeds (found in Indian stores)
2 tbs oil plus more for cooking the bread

You might not need to put any water – depends on the amount of liquid in the lentils.

Knead the dough with all the ingredients just until it comes together and you are able to handle it without it being too sticky.

This is what the dough should look like.
If you like, form a small ball, flatten it and cook it to check for seasoning.

Let the dough rest for about 30 minutes. If you refrigerate it, make sure you let it come to room temperature before cooking.

Form golf size balls of the dough and roll out into discs.

Use an iron skillet (a tawa) or a non stick pan to cook the bread.
Cook on one side for a couple of minutes – flip and brush a little oil on both sides.

My mother makes several rotis and stores them just a little underdone.

You can freeze these and when ready to eat – heat in a toaster oven or on a skillet.

These bread are traditionally eaten for breakfast with yogurt and pickles or butter.

I hope you try this bread – it is a great way of cleaning your refrigerator.

Until I cook again!

Quick and healthy shrimp scampi

March 13, 2017July 3, 2017Leave a comment

I enjoy cooking very much and like dishes that are quick, delicious and healthy.
Shrimp scampi is one of those dishes that I make often and the payoff for the amount of time spent in the kitchen is so great.
Buy the largest shrimp you can find/afford
1lb shrimp
Remove the shell and the vein, I like to leave the tail on
1 tbs olive oil
1 tsp or more red pepper flakes
4-5-6 garlic cloves, thinly sliced
1-2 cups white wine
1 tbs cold butter (optional)
Chopped parsley / cilantro
Juice of 1 lemon

This dish goes quickly and so have everything prepped and ready to go

On low heat add the garlic, olive oil and red pepper flakes – cook for a few minutes till you start to smell the aroma of the garlic and it is just slightly browned.
add the shrimp and raise the heat to high.

Add some salt and sauté for about 2 minutes or till the shrimp just start to turn opaque.
Add the wine and lemon juice. Stir the ingredients and cook another couple minutes till the shrimp cook some more and the wine evaporates.

Add a generous pat of cold butter and move the pan vigorously to emulsify the sauce.

If you are counting calories, feel free to skip the butter. It’ll still
Taste wonderful.
As soon as the shrimp are cooked through, add chopped parsley or cilantro and you have dinner.

I served it with pasta last night. Add the cooked pasta to the scampi and mix well.
I have also made a meaL of this with a crusty baguette 🥖 or serve over rice if you like.
You can have dinner in the time it takes to cook the pasta.
Until I cook again!

A Catered Affair

March 7, 20172 Comments

You are having an event, a small gathering at home. You want it to be special, the food to be delicious, unique, yet familiar.

Who do you call?

You call me of course – Geetika

We discuss a menu. Either you tell me what kind of food you are looking for or describe the event and I will send you menu ideas.

We take it from there
The last event I did was a simple one. A cocktail party for 20.

All the food needed to be finger food and so this is what we had.

Mini crustless spinach and gruyere quiches

Crab cakes with red pepper relish

Mini potato and pea samosas with mint chutney

Spicy tamarind and coconut shrimp

I put out a stationary platter with an artichoke Parmesan dip, eggplant purée with olives and a Turkish sweet pepper relish along with pita crisps and assorted crackers.

Some people’s evenings are not complete without a little sweet.

And so I made sweet and spicy popcorn balls with English toffee. And for the chocolate lovers, homemade cognac truffles.

That was the menu

The guests could make a meal or it or just graze and go out for dinner later
Really quite simple.

So, the next time you have the yen to entertain and need some help, get in touch with me and let’s make this happen.

Until I cook again!

Spicy sweet and sour tamarind, coconut shrimp

March 2, 20171 Comment

Many people asked for this recipe. Here goes.

You will need the biggest shrimp you can find – these are not huge but a nice size.

Remove shell and devein. I like to leave the tail on.

Those of you who know me or read my blog, know that my recipes are just guidelines- I’m hard pressed to give you exact amounts.
These were 2 pounds of shrimp

Tamarind paste (you can buy store bought chutney too)

Flaked coconut (sweet or otherwise)

Cayenne pepper

Salt

Chopped cilantro (fresh mint is nice too)

A couple tablespoons of oil

Mix well and set aside for about 10 minutes

Heat a tbs oil in a pan and add the shrimp. Do not crowd the pan. Cook the shrimp in batches if you have to
This is a quick sautéed dish – not more than a couple minutes in a hot pan

Make sure you don’t overlook them
Serve them warm or even at room temperature