yogurt – Indian Culinary Center, NYC

Meat Pulao (rice casserole) with leftovers and a Raita

July 25, 20171 Comment

A couple of weeks ago I made a beef curry which was wonderfully delicious.

https://indianculinarycenternyc.wordpress.com/2017/07/10/sunday-beef-curry-with-potatoes/

What was leftover was not enough to feed 3 people – the number of people in my household and so I repurposed it into a pulao (rice casserole). This was enough to happily feed 3 people and it was also a new dish from leftovers.

I like to cook this way and following are the instructions to make the rice.

I have several recipes for rice on the blog and as most of my recipes, these are suggestions and feel free to use what you have.

Saute an onion and a tsp. of cumin in a tsp of oil. Cook for about five minutes and then add the leftover beef curry (or any curry you may have on hand). Heat through and add frozen peas if you like. Now add a cup of basmati rice (more if you have a lot of leftovers). Stir well and brown the rice a little. Next add 2 cups of water (a little less if there is a lot of sauce in the curry) and bring to a boil uncovered. Taste the water for seasoning – add some salt if you need it.

When the water comes to a boil, lower the heat to a simmer and cover for about 15-20 or until all the water has been soaked up.

Let stand for a few minutes.

In the meantime I made a raita (a yogurt dish with various ingredients like cucumber, onions, tomatoes or herbs).

I had a boiled potato that I diced, a tomato and sliced a red onion. Mixed in plain yogurt. Seasoned with salt, cumin powder and dried mint.

Now serve the rice with the raita.

You have a new and delicious dinner.

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!

Simple Biryani with Turkey Meatballs and Peas

February 2, 2017June 8, 20171 Comment

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.

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.

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

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.

Next add a sliced onion and saute for about 5-7 minutes. Season with salt.

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

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.

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

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

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.

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!

Quick Spicy Potato Curry

January 18, 2017September 5, 2017Leave a comment

This is my first post using my phone. Good luck to me. Sometimes Indian food gets a bad rap that it takes too long to cook. While that may be true for some dishes, this dish is an example that you can have dinner in 10 minutes. Yes you read me right – 10 minutes.

Last night we had an unexpected guest who stayed longer than I anticipated.

When he left, my choices were order pizza or make this dish.

Granted, I had the potatoes boiled – but you get my point- this is a damn quick cook, yet a wonderfully delicious and healthy recipe.

3 boiled idaho potatoes, diced

1 tbs black mustard seeds

1 tsp cumin seeds

1/4 tsp ajwain seeds (carom) – optional – maybe hard to find

1/2 tsp nigella seeds (not to be confused with onion or sesame seeds, even though they might be nice here)

1/2 tsp turmeric powder

2 dry chilies

5-6 curry leaves

1/2 tsp cayenne pepper (or to taste)

1 tsp salt

1/2 cup yogurt, whipped

1 tbs vegetable oil

Heat the oil in a pot and add the whole spices and cover. In a couple minutes or less the mustard seeds will pop – hence the cover.
Add the potatoes, salt, turmeric, cayenne and curry leaves.

Stir to mix and to prevent the spices from burning.

Next add the yogurt and 1/2 cup of water.
Stir. Bring to boil and simmer

You have potato curry.
Now wasn’t that quick?

I hope you try it. It is great with rice or any indian breads like naan, roti or poories – recipes for which are on the blog.

I would love to hear from you if you try this or if you have any questions on indian cooking.

Until I cook again!

Grass Fed Lamb with Yogurt and Turkish Mint ( a fusion of cultures)

March 15, 2016March 15, 20162 Comments

My mom found a fancy store in the East Village that sells grass fed meat and so of course she had to buy some.

I decided to do a fusion of my favorite flavors and I have to say the result was quite superb.

First, I marinated the chops in mustard, green chilies and loads of garlic.

I put it in the refrigerator overnight.

Next day when I was ready to cook, I took out the marinated lamb an hour before to bring it to room temperature.

I seared it on high heat – and then added about a cup of red wine – just because I was drinking some 🙂

You can use stock or even water – any liquid to remove the brown bits in the pan.

Add a chopped onion and some more liquid.

Bring to boil and simmer over low heat about 45 minutes to an hour until the meat is almost tender.

Add the vegetables you like – root vegetables like turnips and rutabaga are great. I just had carrots and potatoes and so that’s what I used.

I simmered this for another 20 minutes.

I tasted the sauce and something was missing.

I added 3/4 of plain yogurt and a little vinegar.

That made the sauce tangy and delicious.

I served this over pearl couscous with a generous sprinkling of Turkish mint.

I try to buy the best meat that I can afford without hormones and grass fed is great too.

It tastes better and is of course better for us.

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

Until I cook again!

Chicken Biryani with Green Masala and Saffron

August 12, 2015November 17, 2016Leave a comment

Biryani is a rice casserole dish which is very popular in India.

There are many ways of making this dish and you can use different meats like goat, lamb, chicken or even seafood.

The one I am going to share the recipe of is my favorite and I learned it from my mother.

It starts with a marinade of yogurt, saffron that has been steeped in warm milk. ginger, garlic, a freshly made paste of cilantro, mint and green chilies, cumin powder and coriander powder.

Marinate the chicken over night preferably or at least for 4 hours.

When ready to cook, add a little vegetable oil to a deep pot and add the chicken. Light the flame at the lowest possible point.

Next take basmati rice and cook them in another pot – the ratio will be different here – one cup of rice to one cup of water as opposed to two which you would normally use to cook rice. You are parcooking the rice and will finish the cooking with the chicken.

Also, fry some onions until golden brown.

Once the water from the rice is absorbed into the rice, layer over the chicken. The rice will still be raw and then sprinkle some of the cooked onions over.

Next I like to heat a diffuser and put the pot with the rice and chicken over it so that the rice cooks slowly and the heat is evenly distributed.

Also, I cover the pot with foil and then the lid to ensure a tight seal.

You can also do this in a 350 degree oven for about 20 minutes or until the chicken and rice is cooked.

In about 20 minutes, turn the heat off and let the rice stand for about 10 minutes.

Next, gently stir the rice and chicken making sure not to break the rice or the chicken.

Spoon on to a platter, garnish with the rest of the fried onions and some cilantro leaves.

Serve hot with raita which is yogurt spiced with some salt and cumin powder.

My portion – biryani with raita and a salad. Also, I served it with cauliflower with fresh ginger.

This is an amazing dish for a week day or for entertaining.

I really hope that you try it and write me about what you thought.

Until I cook again!

goatgoagoat, mutton or chicken.

Salty Spicy Lassi – the best way to beat the heat

July 20, 2015July 11, 2016Leave a comment

Most Indian restaurants serve lassi and it is usually sweet or flavored with mango.

That is not the way that I like it.

I enjoy my lassi salty and spicy.

Also, instead of using yogurt I like to use buttermilk – even low fat has a nice mouth feel and the tangyness of it makes for a lovely flavor.

It is so simple.

Butter milk

Heat up a scant tsp. of oil in a pan and add some mustard seeds, a couple of split green chilies, curry leaves and cilantro.

When the seeds have popped, add to the butter milk and add salt to taste. You might need to put some lemon/lime juice.

This drink is a great way to cool down in the heat and as per ayurveda, buttermilk also cools the body from the inside.

I really hope that you try this very simple and healthful drink.

Enjoy.

Until I drink again!

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