Today, I am about to teach perhaps the most involved cooking class of my year, STREET SIDE INDIAN food at Culinaerie. The class starts in 4 hours, it is a full class...and there is always so much to prep before this class. This class really puts my teaching, sharing and creativity skills to test, when I have to explain how complicated Indian Street Side food is to a new audience. Just finished praying to God asking him to take care of me today. Today's menu is:
Tandoori Chicken Kathi Roll Wraps with Green Chutney;
Spicy Grilled Corn, Mumbai Style;
Paani Puri, Bihar Style;
Chaat, Delhi Style;
Raita;
Bhapa Aam Doi (Baked Sweetened Mango Yogurt)
Ingredients 2 cups white basmati rice, rinsed 3 times, drained and set aside Onion mixture: 1 large red onion, thinly sliced 2 bay leaves 4-5 black pepper corns 1 cinnamon stick, broken into two 3-4 cardamom pods, muddled 2 tablespoons ghee Chicken Marinade: 4-5 chicken thighs, boneless skinless – each thigh cut in 4 pieces or more 1 tablespoon lemon or lime juice ½ cup plain full fat yogurt 2 tablespoons RUPEN’S TANDOORI SPICE MIX OR 1 tablespoon ginger garlic paste 1 tablespoon paprika powder 1 teaspoon salt 1 teaspoon garam masala powder 1 teaspoon green cardamom powder 1 jalapeno, chopped 1 teaspoon turmeric powder 1 teaspoon saffron soaked in ¼ cup milk ¼ cup cilantro, chopped ¼ cup mint...
Today I was teaching a cooking class at a corporate event, and I had this lamb curry on my menu. Although this curry takes 90 minutes to cook/stew, it was worth the wait. The dish is from Rajasthan, it is a state which is entirely a desert. Food cooked from local ingredients is devoid of root vegetables and mostly, no meat. Ingredients 2 lbs lamb shoulder, cubed in 2 inch pieces – preferably boneless2 tbsps finely chopped garlic1 cup plain full fat yogurt2 dry bay leaves6 green cardamoms1 cinnamon stick, broken into two1 large red onion, thinly sliced 4 tbsps ghee 2 tablespoons RUPEN’S CURRY MIX OR 2 tbsps curry powder 2 tbsps paprika powder1 tsp cayenne powder2 tbsps chopped...
Mummy makes this recipe in my hometown, Mumbai, India. Its a very simple recipe, it is one pot cooking and can be easily made within 30 minutes. If you choose to puree this recipe, you can in a blender and eat this hearty soup with toasty white bread. Black Eyed Peas are easy to store and cook. I use fresh Black Eyed Peas and cook them prior to making this curry. You can buy frozen peas, which are partially cooked. Ingredients 1/2 cup red onion, finely chopped2 tbsps oil2 cups black eyed peas, cooked OR frozen2 dried bay leaves1 tbsp sugar OR jaggery1 cup chopped tomato 1 tablespoon RUPEN’S CURRY MIX OR 1 tbsp coriander powder1/4 tsp cayenne powder1/2 tsp...
This is a classic curry that I prepared in my newly acquired toy – SLOW COOKER I put all the ingredients in the slow cooker and cooked it for 10 hours, although I think 8 hours would have been sufficient but I was fast asleep as the curry was being cooked overnight.This is a Bengali recipe, and is called Cholar Daler Murgi. This curry has lentils, mangoes and chicken. How can one go wrong with it? Ingredients 1 cup Chana dal, chick pea lentils6 chicken thighs, boneless skinless and cut in half1 cup minced red onion3 tablespoons mustard oil1 tablespoon ginger garlic paste1 cup chopped raw mango1 cup chopped Roma tomato 3 tablespoons RUPEN’S CURRY MIX OR 2 tablespoons curry...
