onions – Indian Culinary Center, NYC

Tofu with Vegetables and Soba Noodles

January 16, 2017April 12, 2017Leave a comment

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

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.

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.

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

December 22, 20165 Comments

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.

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!

Quinoa with Potatoes and Fresh Spinach

December 19, 2016Leave a comment

The addition of quinoa is a relatively new thing in my diet. Now that I have discovered it, I use it often and quite enjoy it. It is akin to rice or pasta for me and it’s healthful benefits are just an added bonus.

This was a quick lunch dish I made a few days ago.

Saute an onion in some olive oil with thyme – you can use rosemary or any other herb. Herbs add a depth of flavor that I enjoy. Season with salt and pepper – I also added a healthy amount of cayenne for a kick – it is optional of course.

When the onions are translucent, I added a diced potato. You can add almost any vegetable of your choice. And obviously most meat options too like chicken or turkey.

Next add 2 cups of quinoa and cook with the vegetables for a couple minutes till it is very incorporated and a little browned.

Next add 4 cups of water or stock, bring to a boil, lower the heat to a simmer and cover for about twenty minutes.

When the water has evaporated, add the fresh spinach.

I like to add fresh garlic at this stage because I like the flavor of garlic to be pronounced. If you need it to be more mellow – you can add the garlic earlier.

And yes, I use a garlic press – deal 🙂

Stir well and let the spinach wilt a little.
Next, let the father serve himself and I like to squeeze some fresh lemon over the top which enhances the flavors.

I hope you try this and let me know what you think.

Until I cook again!

Meat Ball Pulao (Pilaf)

July 13, 2016July 13, 2016Leave a comment

Some of you may remember I had made giant meatballs last week in a tomato sauce when I was cooking for my Super who was retiring.

I had made so many and I decided to make a rice dish with the left overs.I do this with many left over dishes – rice is comfort food for me and it can take on so many forms.

In Indian food rice is never a side dish – it is easily the main star.

Start with sauteing an onion in oil.

At this stage I would’ve added some whole spices like cloves, cinnamon stick and cardamom but the meatballs were plenty seasoned and there was also the tomato sauce.

After browning the onions, I added the sauce of the meatballs and then about 2 cups of Basmati Rice. Brown the rice for a couple of minutes and then add 3 cups of water.

Next add place the meatballs on top of the rice and bring to a boil.

Lower the heat to a simmer and cover.

In about 20 minutes you have a glorious meal.

I hope you try this and change your leftovers around or make it a brand new dish.

Until I cook again!

Hearty chicken stew with potatoes over Couscous

April 29, 20161 Comment

I love making one pot meals as you may have noticed from my previous posts and also hearty stews are so comforting. They are easy to make and soul satisfying to me.

This is a chicken stew I made in a rich tomato sauce with potatoes

Season the chicken liberally with salt and pepper and sear on high heat till the chicken is golden brown. I throw in some fresh thyme while this is happening – you can use rosemary, oregano or almost any herb of your choice.

Because I am lazy or very smart – you decide – I make some room at the side of the pan and add a couple of table spoons of flour. I brown this for a few minutes until the flour is brown and cooked through. You might have to add a little oil to make sure this happens well.

Next, I add a cup or two of wine – red in this case since that’s what I was drinking. You can add white wine and or stock – even water works, I tell ya.

I also like to add tomato paste along with the flour for a deep rich color but I didn’t have any handy. The stew still came out well.

And if you get anything from my recipes – just know that they are suggestions and not the gospel – once you master some techniques, you can experiment. Don’t sweat or worse, not cook just because you don’t have one ingredient.

Sticking with the lazy or genius theme. I throw in a chopped onion or two and they will cook down just like you sauteed them in the beginning. At this time I like to add some more thyme and more salt and pepper.

Now for 6-8-10 cloves of garlic, crushed and a can of whole, peeled tomatoes, smushed up. Yes, that’s a word 🙂

After the garlic and tomatoes, I covered and simmered the chicken for about 30 minutes and then add the potatoes – cooking for another 20 minutes or until the potatoes and chicken is cooked through.

Next, taste the sauce for salt and adjust to taste.

Sometimes, I will add a few tbs. of wine which I don’t cook out – this gives the stew a unique flavor. Also a couple tbs. of vinegar can be nice in rounding out the flavors.

Serve this in one of many ways – as is with crusty bread, or over rice, pasta, couscous.

I like to make enough t so that I can eat it for a few days in different ways.

I hope you try this and other stews – they basically cook themselves and you get to look like the star in your kitchen.

Until I cook again!

Roast Chicken with Red Wine Sauce

March 22, 20161 Comment

I am going to start a quick dinner series starting today.

Even though most of my recipes and quick and simple, I would like to focus in getting in and out of the kitchen in about 30 minutes – don’t dare compare me to Rachel Ray – cause bad things will happen then.

Here is a one pot dish that was red in just over 30 minutes.

One thing to keep in mind when using simple and few ingredients is to get the best quality you can afford and find.

Here we have organic free range chicken thighs. Salt and pepper generously and sear on high heat in olive oil.

I throw in some thyme to flavor the oil and the chicken.

Brown on both sides.

Now cut the vegetable you want to use – I have potatoes, sweet potatoes, onion and garlic cloves.

Nestle the vegetables between the chicken and add a little more thyme leaves.

Since I wanted to create a sauce and my dad had a yen for coq au vin but he told me too late – I made the following adjustment.

Make a little space in the pan and add a tbs of flour. Cook well in the fat until brown and make sure there are no lumps by smoothing the flour with the back of your spoon.

Now add a cup of white or red wine and a cup of water.

Bring this to a boil and bake in a 400 degree oven for about 20 minutes or until the chicken and vegetables are cooked through.

Taste sauce for season and serve hot.

I started the meal with a simple arugula salad and then the chicken.

One pot to wash and in and out of the kitchen within half an hour. Not a bad deal at all.

I hope you try this dish.

Until I cook again!

A Simple Basmati Pulao (pilaf) with Peas and Onions

October 28, 2015April 26, 20172 Comments

Basmati rice is a staple in most Indian households.

There are many ways that we prepare it. Sometimes it is the star of the meal and at others it is a side dish.

This dish is my go to comfort meal that is ready in about 20 minutes. I make it often and if you just change up the vegetables or other ingredients you add – you have a new dish each time.

And another thing: something I always knew but recently read a study to verify it is also exciting news. And that is that some frozen vegetables like peas can have more nutrients when frozen. Following is the link for the study:
http://www.thekitchn.com/are-frozen-vegetables-as-good-for-you-as-fresh-heres-what-you-need-to-know-244911?utm_source=k_daily&utm_medium=email&utm_campaign=04262017

So my sweet friend who I call my sweet has been trying to cook for himself and this is one dish that I know he will enjoy.

Here goes. It is very simple really.

The spices:

1 tsp. black mustard seeds or cumin seeds

2 cardamom pods

1 bay leaf

a few dry red chilies (optional)

In a tbs of oil, add the spices and cook for a minute or until the mustard seeds pop. Once they pop, add a red onion slice along with a tsp of salt and saute for about 5 minutes until they are brown and caramelized.

Once the onions are nice and brown, add a cup of frozen peas or any other frozen vegetable you like.

Stir for a minute or so and then add 2 cups of basmati rice. Now stir again to brown the rice a little.

Next add 4 cups of water and stir to break up any lumps that the rice has formed. Taste the liquid for salt and bring to a boil on high heat uncovered.

Once it comes to a boil, cover the pot and lower the heat to low.

18 -20 minutes later you have beautifully cooked rice.

Turn off the heat and let stand for about 10 minutes.

Fluff the rice with a fork and serve hot with yogurt and pickle or lentils.

You have dinner!

Until I cook again!

Short Ribs Braised in Port Wine Sauce

October 21, 2015Leave a comment

A few days ago I made short ribs for a party that I was having. This is a real crowd pleaser and you can make it easily with very little effort on your part.

What short ribs are : https://en.wikipedia.org/wiki/Short_ribs

Season generously with salt and pepper and sear in a dutch over over high heat till you get a beautiful brown sear.

Add some aromatics like rosemary, thyme and a chopped onion.

The sear is very important since that is what imparts flavor to the dish.

Next, add a liquid like wine, port, stock or even water to create the braising liquid.

I used port since I had it laying around – you can use a combination of the above.

Add a bay leaf and bring to a boil. Then simmer over low heat, covered for about three to four hours or until the meat is falling off the bone. At some point you can add tomatoes and also some root vegetables in the last half hour of the cooking. Sometimes, I add potatoes, turnips and parsnips to create a hearty meal.

After the meat is cooked, cool and refrigerate to help form a layer of fat that can be removed the next day.

This is a very fatty dish and requires you to remove the fat. If you are serving the same day – use a ladle to skim off the fat.

Now for the not so good looking part of the procedure:

Here’s how it will look after you refrigerate it. I remove the meat before hand. Remove the fat and store it in the freezer for making potatoes or even fried eggs.

When ready to serve, bring the sauce to a boil and add the meat. Simmer till the meat is heated through and then serve either in chunks or shred it as I did.

I served it over mashed potatoes as tiny bites since it was a cocktail party.

You can even add a dash of red wine just before serving for a delicious rich flavor.

The final dish as presented to the guests.

I hope you try this dish and let me know how it turned out.

Until I cook again!

SAUTED OKRA WITH POTATOES

July 30, 2015August 2, 2017Leave a comment

Yes its corn season but it is also okra season.

Okra is a lovely vegetable that is eaten in India a lot and for good reason. It has a unique grassy flavor and those of you who don’t like its gluey nature – there is a way to avoid that. Putting okra in stews such as gumbo creates a totally different texture than sauteing it on a high heat.

First off, pick fresh and unblemished okra. Treat them like green beans in that they should not be swollen or scarred.

When you are ready to cook them, wipe them with a wet cloth much like you would mushrooms.

There are many ways of preparing okra – this is the simplest.

Remove the tips and split into 4. You can also slice them horizontally in about 1/2 inch pieces.

Also, slice an onion and a couple of potatoes.

Now begin to saute them a few at a time in hot oil on a fairly high heat. Season with salt. You will see they are done when they change color as shown above. Keep removing the cooked okra and add more till all the okra are tender and nicely caramelized.

Do the same with the onions and potatoes – don’t forget to season as you go.

Now combine the okra, potatoes and onions.

Next add turmeric, red chili powder (cayenne) and coriander powder. Stir well and cook for a couple of minutes until the spices disappear and are well cooked.

Lastly, add aamchur (mango powder) or a generous amount of lime or lemon juice.

Serve hot with lentils and roti.

Okra is a beautiful vegetable and I urge you to try it.

Until I cook again!

Bharta – roasted eggplant with peas

June 19, 2015May 6, 2016Leave a comment

This is one of my favorite dishes. It is eggplant that is roasted over an open flame and then cooked with onions, tomatoes and spices.

Traditionally we eat it as part of a meal with lentils (daal) and roti (flat bread) but I have also served it in cocktail parties over pappadums or crackers.

The process might be a tad messy but I believe life is messy as is cooking but the rewards are o so delicious.

And this is the messy part.

I roast the eggplant on an open flame till they are fully charred.

You can put them in the oven or over a grill if you are lucky enough to have one. The charring gives it the smoky flavor which you and looking for and gives this dish its unique taste.

While the eggplants are charring, chop a couple of onions into a fine dice and a couple of ripe plum tomatoes. Chop up as many green chilies as you desire – I like thai bird chilies but serranos or jalapenos work well too.

In a pan heat up some oil and add the onions, sprinkled with salt and saute over medium heat until the onions are slightly browned and translucent.

Next add the tomatoes and chilies. Cook for a couple of minutes and then add 2 tablespoons of coriander powder and a table spoon of cumin powder. If you didn’t add green chilies – add a 1/4 tsp. of cayenne pepper or to your taste.

This is what your charred eggplant should look like. After it has cooled remove the burnt skin and you will have the flesh remaining. If some skin remains it is fine as it adds to the smokiness in the dish.

Add the eggplant to the onion tomato mix and cook for a few minutes until the eggplant is warmed through. Next add green peas and cook another 5 minutes. Taste for seasoning and serve as part of a meal or a snack.

I really hope you try to make this dish – it is so flavorful as well as healthful and I am sure you will enjoy it.

Until I cook again!

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