roasted – Indian Culinary Center, NYC

There is nothing more comforting than a roast chicken for dinner.

While it is the easiest thing to prepare, it is also the test of a good cook. When I was in cooking school, we spent a lot of time learning how to roast the perfect chicken and I think I have mastered it.

I would like to share some of the things I learned.

Get the best chicken you can afford – from a butcher or Whole Foods.

Kosher chickens are fabulous as they are treated with salt and cook faster and have a wonderful flavor without having to work at it.

Preheat the oven to 450 degrees.

Dry the chicken with paper towel and remove any innards that might be in the cavity.

Cut up vegetables that you like – for example potatoes, carrots, sweet potatoes, turnips, squash – anything.

Season with salt and pepper and your favorite herbs like thyme, rosemary or marjoram.

Season the chicken inside and out with salt and pepper and add an onion, lemon and herbs in the cavity.

Now massage it generously with olive oil or butter.

Place the chicken over the vegetables and bake at 450 degrees for 40 minutes.

Turn the heat to 300 and continue cooking for another 30 minutes.

Check with a meat thermometer and it should read 160 degrees.

Let the chicken rest on the counter, tented for about 10 or 15 minutes.

Carve it and serve with vegetables.

You can removed the vegetables, add broth and or white wine to create a sauce if you like. If you add wine, make sure you cook it out on a high heat and finish with a pat of butter for a luscious sauce.

Spoon over chicken and vegetables and dinner is served.

Until I eat again!

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!

Tag: roasted

SIMPLE ROAST CHICKEN OVER VEGETABLES

Bharta – roasted eggplant with peas

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