POTATO TIKKIS (CROQUETTES) AND BATATA VADA (POTATO SLIDERS)

Who doesn’t love potatoes?

If that’s you, I’m sorry - then I feel I don’t trust you :)

Potatoes are cheap and versatile - take on the flavor of just about anything.

Potato tikkis are a common snack in India and if you put them between a bun with some chutney, then you have an amazing slider.

6 idaho potatoes, peeled and boiled

1 cup frozen peas

1 Tbs. coriander powder

1 tsp. cumin powder

1 tsp. salt

4 tbs. chopped cilantro

2 green chilies chopped (optional)

2 tbs. oil

For the sliders - you can find pav buns in Indian stores or just use a small roll, even mini pitas

I will share the chutney recipe in the next post.

Mash the boiled potatoes and add the salt, coriander, cumin, cilantro and chilies.

Mash the peas with a fork.

Now take about a golf ball size of the potato mixture and form it into a flattish disk.  Make an indentation with your thumb and put in a scant tsp. of the peas.  Close the potatoes around the peas and you have a tikki.

Do this for all the potatoes.

Heat a non stick skillet with the oil and place the tikkis.

Cook on each side for about 5 minutes - all the ingredients are cooked - so you are basically heating the potatoes through.

Serve hot with cilantro chutney.

Enjoy.

Until I eat again!

COOKING CLASS AT THE INDIAN CULINARY CENTER NYC

A cooking class is a great way to get together with friends and spend an evening of learning, fun, food and of course wine.

The pictures are from a Bridal Shower I did a few months ago.

All the girls were Indian and the bride wanted to learn a few specific dishes to cook for her new husband.  

I can’t stress how much fun it is - a great way to enjoy the company of your friends while you learn something new.

HOW IT WORKS

You pick the menu since the classes are private.  The classes are 3 hours and cost $ 200 plus the cost of ingredients.

One can easily learn from 5-7 dishes depending on their complexity.

The classes are held in your kitchen - you buy the ingredients and I bring all the spices or any hard to find ingredients.

We start with an appetizer right away, so you can enjoy glass of wine and a nibble as you cook.

At the end of the class, we all sit down to enjoy the meal you helped prepare.

You don’t need to be getting married to book a class - a dinner party, a birthday party or just that it’s a Thursday :)

Please let me know if you are interested or have more questions.

I look forward to hearing from you and hopefully doing a class for you and your friends.

Until I eat again!

50 likes!

50 likes!

FISH STEW
Got fish on my mind.
This is beautiful stew I made recently.
It is so very simple - get the very best seafood you can find and poach it in a broth of clam juice and white wine.
Sear the scallops and garnish with scallions and dill and lemon juice.
Enjoy.
Until I eat again

FISH STEW

Got fish on my mind.

This is beautiful stew I made recently.

It is so very simple - get the very best seafood you can find and poach it in a broth of clam juice and white wine.

Sear the scallops and garnish with scallions and dill and lemon juice.

Enjoy.

Until I eat again

Mini Lamb Slider
I love to entertain serving just small bites, plenty of things to chose from and you can graze all night.
That is my favorite way to spend an evening - a glass of wine in one hand, bite sized foods in the other and someone interesting to banter with.
If that someone is cute - then - well, life is perfect :)

! lb. minced lamb (make friends with your butcher)
if you can’t find lamb, use any minced meats like beef, chicken, pork or veal
2 Tbs. chopped scallions
2 Tbs. chopped cilantro
1/2 tsp. salt
pepper
1/2 tsp. coarsely ground coriander seeds
1/2 tsp. cumin powder
1 Tbs. oil
8 mini pitas - warmed right before serving
Mix all ingredients in a bowl.  Make a small ball and cook it to check the seasoning.  Adjust to your taste and then make 8 flat hockey puck size balls.
Heat a non stick skillet with oil and cook for about 5 minutes on each size.
Lamb can be eating medium rare - adjust time for other meats which need to be cooked through.
Slice pita open and set a lamb patty atop and serve.
Optional - serve with yogurt blended with salt and cilantro.
Until I eat again!

Mini Lamb Slider

I love to entertain serving just small bites, plenty of things to chose from and you can graze all night.

That is my favorite way to spend an evening - a glass of wine in one hand, bite sized foods in the other and someone interesting to banter with.

If that someone is cute - then - well, life is perfect :)

! lb. minced lamb (make friends with your butcher)

if you can’t find lamb, use any minced meats like beef, chicken, pork or veal

2 Tbs. chopped scallions

2 Tbs. chopped cilantro

1/2 tsp. salt

pepper

1/2 tsp. coarsely ground coriander seeds

1/2 tsp. cumin powder

1 Tbs. oil

8 mini pitas - warmed right before serving

Mix all ingredients in a bowl.  Make a small ball and cook it to check the seasoning.  Adjust to your taste and then make 8 flat hockey puck size balls.

Heat a non stick skillet with oil and cook for about 5 minutes on each size.

Lamb can be eating medium rare - adjust time for other meats which need to be cooked through.

Slice pita open and set a lamb patty atop and serve.

Optional - serve with yogurt blended with salt and cilantro.

Until I eat again!

TUNA TARTARE
I absolutely love every kind of tartare
Tuna tartare is one of those dishes that acts as a canvas for a chef’s culinary sensibilities. Add a little soy and ginger and an Asian-infused flavor emerges. Mango or pineapple yields a gustatory trip to the tropics. At its most basic it is a cooling, relatively light repast, playing off of the smooth, firm texture of the fish, but in smaller, more toothsome bites than other members of the raw-fish pantheon like sushi or carpaccio.
The key to this dish is the freshest fish you can fish - your fish monger is your friend here.
1 lb. salmon
1 tbs. soy sauce
1 tsp. yuzu or mirin
1/2 tsp. kosher or sea salt
1/8 tsp. toasted sesame oil
For the garnish:
thinly sliced red radish
1/2 cup wasabi aioli (mix a tsp. wasabi to mayonnaise)
2 tbs. salmon roe (optional)
radish shoots (optional) or cilantro leaves
2 tbs. chopped cucumber
Keep all ingredients cold.
Right before you are ready to eat, chop the fish into 1/8 ” dice or have your fish monger do it.  Mix soy sauce, salt and yuzu and sesame oil.  Mix and taste for seasoning.
To serve: make a beautiful swirl of the aioli on your plate.  if you want to get fancy, place a round mold on the place and spoon the tartare or just spoon it onto your place.  Sprinkle the cucumber, red radish and garnish with cilantro of radish shoots.  A little salmon roe should guild the very beautiful lily.

Serve right away with a crisp white wine like a chardonnay or a reisling.
Until I eat again!

TUNA TARTARE

I absolutely love every kind of tartare

Tuna tartare is one of those dishes that acts as a canvas for a chef’s culinary sensibilities. Add a little soy and ginger and an Asian-infused flavor emerges. Mango or pineapple yields a gustatory trip to the tropics. At its most basic it is a cooling, relatively light repast, playing off of the smooth, firm texture of the fish, but in smaller, more toothsome bites than other members of the raw-fish pantheon like sushi or carpaccio.

The key to this dish is the freshest fish you can fish - your fish monger is your friend here.

1 lb. salmon

1 tbs. soy sauce

1 tsp. yuzu or mirin

1/2 tsp. kosher or sea salt

1/8 tsp. toasted sesame oil

For the garnish:

thinly sliced red radish

1/2 cup wasabi aioli (mix a tsp. wasabi to mayonnaise)

2 tbs. salmon roe (optional)

radish shoots (optional) or cilantro leaves

2 tbs. chopped cucumber

Keep all ingredients cold.

Right before you are ready to eat, chop the fish into 1/8 ” dice or have your fish monger do it.  Mix soy sauce, salt and yuzu and sesame oil.  Mix and taste for seasoning.

To serve: make a beautiful swirl of the aioli on your plate.  if you want to get fancy, place a round mold on the place and spoon the tartare or just spoon it onto your place.  Sprinkle the cucumber, red radish and garnish with cilantro of radish shoots.  A little salmon roe should guild the very beautiful lily.

Serve right away with a crisp white wine like a chardonnay or a reisling.

Until I eat again!

Anonymous said: What is the recipe for that spicy fish dish?

Which spicy fish?

Egg Curry

EGG CURRY

Yesterday I posted eggs as lunch or dinner and mentioned egg curry.

It’s something we have been eating in my family for a long time - it is easy and can be made almost anytime since the ingredients should be in your pantry.

2 onions, sliced

6 eggs (hard boiled)

1 tsp. cumin seeds

1 tsp. salt

1 tbs. cumin powder

1 tbs. coriander powder

1/2 cayenne pepper (or to taste)

3 plum tomatoes, chopped or 1/2 a 16 ounce can of whole peeled tomatoes, crushed

1 cup frozen peas

4 garlic cloves, crush

1 tbs. ginger, minced

2 tsp. oil

Heat oil in a pan and add the cumin seeds.  Let them sizzle for about a minute and then add the onions and salt.  Brown then for about 10 minutes until caramelized.  Now add the ginger, garlic, coriander and cumin powder along with the cayenne.  Stir well and cook for another couple of minutes until the spices are well cooked.  Add the peas and the tomatoes and a cup of water.  Let this liquid simmer for about five minutes to let the flavors develop. 

Place the peeled eggs into the sauce - you can poke a few holes in the eggs to allow the flavor to enter.

Cook till the eggs come to temperature and serve hot over rice or with bread.

I serve it here with a salad of corn, radish and scallions.

Enjoy.

Until I eat again!

EGGS ARE NOT JUST FOR BREAKFAST - BREAK EM OPEN FOR LUNCH OR DINNER

I love all manners of eggs.

They are nutritionally sound and so very versatile.  There are of course the fried, boiled and poached - but think of them as a fritatta, an egg curry or a casserole like dish.

There are no recipes her per se but I will tell you about a technique that you can use for omelets or casseroles.

Beat eggs, season them and then pour them into an oiled nonstick pan.

Let sit for a moment and then start dragging them in with a spatula as the pictures show.  This will let the uncooked eggs flow down and cook - do this till the eggs are almost cooked.  Then add tomatoes, onions, peppers, cheese or anything you desire.

The last picture is something the Mediterraneans do - make a flavorful mixture with onions and tomatoes, even sausages or bacon if you like.  Then break eggs on top and cook covered or put in a 350 degree oven.  Sprinkle some cheddar or parmesan and you have a beautiful dish.

Serve with bread and you have a meal fit for any time of the day.

I will talk about the egg curry in another post with the recipe.

I hope you think of eggs any time of the day.

Until I eat again!

Braised Short Ribs in Red Wine and vegetables over Pearl Couscous

I know its hot and no one wants to stand in front of the hot stove for too long.  But one does have to eat and salads can only take this girl so far.

I like making dishes that take very little in prep and I can leave them to cook while I sit in an air conditioned room.

Braising is that technique.

Braising is browning meats on a high heat, adding liquid and simmering covered for a long slow cooking.

6-9 short ribs

salt and pepper

thyme

1 16 ounce can of whole, peeled tomatoes (crushed)

2 cups red wine or broth

2 cups pearl couscous (israeli couscous)

3 carrots, chopped

4 potatoes, diced

2 yellow beets, diced

use other root vegetables like parsnips, turnips, etc. especially in the winter.

3 cups broth or water for the couscous

6 cloves garlic, crushed

parsley for garnish

2 tbs. olive oil

Season the ribs generously with salt and pepper.

Heat a large pot with the oil and begin to brown the ribs.  Brown on each side for up to 4 minutes.

Add the garlic, tomatoes, thyme and wine.

Bring to a boil and simmer on low heat for about an hour and a half.

Add the vegetables and some water if the liquid has evaporated.

In about an hour, add the broth to the couscous and boil on high heat with salt.

Simmer for about 15 minutes or until the liquid has evaporated and the couscous is cooked.

Check the ribs.  They should be soft and almost falling off the bone.

This can take anywhere between 2 1/2 hours to 3 1/2 depending on the size of the ribs.

Taste the liquid for seasoning and adjust if need be.

Garnish with chopped parsley.

In a bowl, put the couscous and then ladle over the ribs and the flavorful liquid with the vegetables.

Garnish with more parsley and serve with toast points.

A full body red wine would go beautifully with this dish.

Enjoy.

Until I eat again