Tag: ginger

Simple Chana (chickpeas) Masala

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Chickpeas are a delicious and nutritious protein to add to your meals.

You can use dried chickpeas which I do often, or use the ones from a can – either is fine really as long as you cook with them.

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Last weekend I had the yen for a traditional Indian breakfast which included these chickpeas, potato curry indianculinarycenternyc.wordpress.com/2017/01/18/quick-spicy-potato-curry/ and Kulchas (a bread which I will post the recipe for another time).

For the chickpeas:

2 cans of chickpeas, drained and rinsed

1 Tbs. vegetable oil

1/8 tsp. ajwain**seeds (optional)

1/4 tsp. Nigella seeds

2 Tbs. Tamarind Paste or the Juice of 2 lemons/limes

2 green chilies, sliced (or 1/2 tsp. cayenne pepper)

Salt to taste

2Tbs. ground coriander powder

1Tbs. cumin powder

Thinly sliced ginger and scallions for garnish

Heat the oil in a pan and add the nigella and ajwain seeds. Cook for about 20 seconds or until you smell their aroma and then add the washed and drained chickpeas. Add salt, cayenne or green chilies, cumin and coriander powder. Stir on high heat.  Add the tamarind paste and a splash of water if the chickpeas are sticking.

Stir well and taste for seasoning. Add the lemon/lime juice in the end if not using the tamarind paste.

Garnish with sliced ginger and scallions.

Serve hot.

 

(Ajwain, ajowan (/ˈædʒəwɒn/) Trachyspermum ammi, also known as Ajwain caraway, bishop’s weed or carom, is an annual herb in the family Apiaceae. It originated in India.

Until I cook again!

 

 

Missi Roti (Indian flat breads)

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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.

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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!

Simple Biryani with Turkey Meatballs and Peas

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Biryani is a rice casserole. It is traditionally made with Basmati rice. This can be a very complex dish and take many many hours.

However, this is a simple and quick version. It is still very delicious and satisfying.

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Start with the meatballs for the biryani

Pick a protein – I used minced turkey but you can use what you like – beef, lamb, chicken – I would say even fish would be great.
Season generously with salt, pepper, chopped cilantro, ginger and garlic. I also used fresh dill since I love the fresh flavor of dill.
Form the balls and cook them on the stove top in a skillet with a little oil.
They can also be baked. I have added them raw too.

I know I frustrate some people with my recipes – but I like to have options. Technique is far more important than exact instructions and so I am not a baker.

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Set the meatballs aside – they should not be cooked through – just browned. They will finish cooking in the rice.

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Heat a casserole and add a tbs oil.
Add cumin seeds, a couple bay leaves, cardamom pods and dry red chillies if you have them.
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Next add a sliced onion and saute for about 5-7 minutes. Season with salt.

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After the onions have browned, add frozen peas if you like.No need to defrost – they will cook sufficiently in the upcoming process.

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Next 2 cups of rice. You can increase or decrease the amount of rice. A rule of thumb when cooking rice is 1 cup of rice to 2 cups of liquid. Be aware if your base has its own liquid, like if you were using tomatoes – to reduce the amount of liquid.

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Stir the rice, onions and peas well for a couple of minutes. I like to brown the rice a little at this stage.

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Next add the water and stir.
Stick your finger in the water to check for seasoning.

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Bring to a boil and cover with the flame on a low simmer.

Rice normally takes 20 minutes – at the 10 minute point is when I add the meatballs. I push them down into the rice – so they cook evenly.
Cover again and cook for another 10 minutes. Turn off heat and let stand covered for up to 20 minutes.

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When you open the lid, the rice will be on the top and all the yumminess underneath. Use a spatula to gently mix everything.
I happened to have boiled eggs laying around and so I used them for garnish.

I served it with yogurt on the side and Indian pickles if you have them.

I hope you try this simple and healthful dish.

Until I cook again!

Tofu with Vegetables and Soba Noodles

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This was dinner last night – simple, quick, healthy and most importantly, delicious.

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The vegetables you use is entirely up to you – what you like or what you have laying about.

I cut up two zucchini and sauteed them in a Tbs. of mustard oil.
You can of course use olive, peanut, coconut or an oil of your choice.

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Next I added mushrooms cut into fours and sweet red and orange peppers. Also, a diced onion – I like to add the onion at this late stage because I want it to remain crunchy.
I would also add fresh sliced ginger – which I happened not to have.

This is one philosophy of cooking that I would like to impart – please don’t not cook something if you don’t happen to have one ingredient. Improvise, substitute or just leave it out – the key is that you cook something.

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Next I added extra firm tofu cut into large pieces. (You can use any other protein you like such as chicken, pork or even slices of beef).

Douse this mixture with a generous amount of soy sauce, hot sauce of your choice (sriracha is nice), and vinegar.
Stir gently, so as not to break up the tofu.

Add 1/2 cup of water and a heaping Tbs. of miso paste if you have it. This adds a unique umami to the dish and contributes to the depth in flavor.
Let this simmer on low heat for a few minutes.

In the meantime, I cooked up some soba noodles (use pasta of your choice, even rice will do nicely).

Add the noodles to the tofu and vegetables – stir and dish into bowls.

Drizzle a few drops of toasted sesame oil and garnish with cilantro and scallions.

You just made a quick, delicious meal.

I hope you try it.

Until I cook again!

Spicy Ginger Carrot Soup

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This is a very simple recipe that is really not a recipe. Rather a technique

There are not too many pictures here since I wasn’t planning a post on this.

When I put up this picture, I got a huge number of recipe requests on facebook.
I assume people who cook regularly would be able to figure out how to make a dish just by it’s description – apparently I am wrong.

So, here goes. The quantities are to be taken loosely

1 bunch of Carrots, peeled and cut in 1 inch chunks
1 inch piece Fresh ginger, cut into small cubes
1 onion, diced
1 potato, diced, optional
water or chicken/vegetable stock
salt and pepper
Cayenne (optional)
1 tbsp. olive oil
For garnish:
Once I used fresh arugula
Another time I topped the soup with tomato, onion relish and sardines

Heat a pot with the oil and add the onion with salt and pepper. Saute over medium heat for about 10 minutes or until the onions are translucent. Add the ginger, carrots and potatoes. Saute for a few more minutes and add the stock or water. Bring to a boil and then simmer for about 20 minutes or until the vegetables are tender.

Remove from heat and use an immersion blender or a regular blender to puree the soup.

Return to pot and reheat.
Taste for seasoning – add the cayenne if using.

You are free to use some heavy cream if you would like the soup to have a creamier texture.

Serve hot with the garnish of your choice.

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You can use this technique to make any vegetable soup.
Saute an onion, the vegetable and a potato for thickness.
Flavor with ginger or garlic and add water or stock.
Cook and puree.

Until I cook again!

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!

 

Cauliflower with Fresh Ginger and Peas

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Cauliflower is one of the most misunderstood vegetables.

I grew up eating this vegetable and loved it, still do.

When I came to the United States and started teaching cooking classes, I saw the look of yuck in many students face when I said that we are going to cook cauliflower.

“Just try it the way we are going to make it in class, and I promise you’ll love it,” I said.

Some people looked at me in disbelief but were open minded.

If you are one of those people who have not had cauliflower that you liked – try this and I can almost guarantee that you will be pleasantly surprised.

Cauliflower with Fresh Ginger and Green Peas

  • 1 Head of Cauliflower, cut into florets
  • 1 cup Green Peas (can be frozen)
  • 1 inch piece of fresh Ginger, julienned (cut into thin matchsticks)
  • 2 Tbs. Vegetable Oil
  • 1 tsp. Turmeric Powder
  • 1 Tbs. Cumin Seeds
  • ½ tsp. Cayenne Pepper (or to taste)
  • Salt to taste
  • ¼ cup Water
  • Fresh Cilantro for garnish

Heat a heavy bottom skillet on medium high heat.  Add the oil and let it heat for a few seconds and add the cumin seeds.  Cook for a minute and then add the ginger.  Stir and cook for another minute making sure the ginger or cumin do not burn.

Add the cauliflower florets, turmeric, cayenne and salt.  Stir well to incorporate all the spices with the cauliflower.  When the spices seem well mixed in, add the water and cover the skillet with a lid.  Turn the flame down to medium.

Check the cauliflower in about 5 to 7 minutes to see if it is cooked through by inserting a pairing knife-it should slide in easily.  Once it is cooked to the desired consistency remove the lid, raise the heat to high and let any remaining water evaporate.  Add the peas, stir and cook for another few minutes, or until the peas have heated through.  Check the seasoning for salt.

Garnish with cilantro and serve hot.

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Note:

The same recipe can be made with Broccoli Florets.

I hope you make this dish and tell me if I converted you into a cauliflower lover.

Until I eat again!

Very Simple Tuna Kebabs

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In the summer I like to be in the kitchen for as short a period as possible.  Either I make very quick cook dishes or things that can just simmer away while I sit in an air conditioned room and sip on something cold.

These tuna kebabs are an example of something that takes less than 10 minutes to create the whole meal.

The key is to buy the freshest sushi quality tuna you can find.  Salmon does very well too.

Season in the manner that you are in the mood for.  Tuna loves Asian flavors and so a little chopped ginger, soy sauce and sesame oil can be lovely.

Make patties and sear for a about a minute on each side.

I decided to go the Indian route and added green chilies, cilantro and some ginger to the kebabs and a quick sear.

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I had then two ways – one day with a salad lightly dressed with some ponzu sauce and another day as an open faced sandwich with home made pesto slathered on the baguette along with grilled onions and summer corn.

I really hope you try this simple recipe.

Let me confess and let you in on a secret – the same thing can be made with canned tuna.  The results are delicious albeit a different flavor.  You might want to use some bread crumbs and an egg to bind the kebabs.  Also season more aggressively.

Enjoy.

Until i cook again!

Simple Chicken Curry

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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!

Get in and out of the kitchen quickly

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This has been a hot summer. The thought of spending too much time in the kitchen is unbearable.
I do like at least one hot meal a day even if it is excruciatingly hot.
And so I have perfected the art of quick meals.
This mussel dish is one of those.
Mussels are like a sponge in that they will take in any flavor you are in the mood for.
You can eat them for a weeknight meal or make them the star of an evening when you are entertaining.

Wash 2 lbs of mussels
These will serve 3 people for a main course and 5 as the first course
1 jalapeño, thinly sliced
An inch of ginger, julienned
1 tbs oil
Salt n pepper
A cup or more of coconut milk
Cilantro for garnish.

In a large pot, heat the oil and cook the jalapeños and ginger for a about a minute. Add the mussels, coconut milk and the tomatoes. Bring to a boil and cover.
Cook for 10 minutes or until all yh mussels are open. Discard those that haven’t opened.
Garnish with cilantro.
Serve hot with rice, bread, salad or enjoy as is.

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