Crunchy Green Bean and Potato Salad

From Seasonal Spice by Rinku Bhattacharya

November 4, 2011

Well, the halloween eve snow store at our neck of the woods closed out the garden for us. We spent the pre-storm evening pulling peppers, lot and lots of them.We had a chockfull of green tomatoes and green beans to boot. Makes for a wonderful harvest, I was just sorry that we had to wrap up things a little earlier that most years but as they say you cannot change nature.
Almost out of accident, we ended up with an almost picnic style supper. I chanced on a recipe for brined fried chicken, and ended up constructing my recipe for lime and ginger fried shrimp (brined of course) and the crunchy potato salad that I am about to share with you. It is interesting that we usually think of potato salad as a summer delight, but the farmers market is prolific with potatoes right now. I used red potatoes, leaving the skin on and pairing it with some thinly chopped blanched green beans and brown lentils. The dressing was a nice peppery yogurt and mayo dressing nicely fortified with walnut oil and white vinegar, the flavors came together exceedingly well. I think this recipe would work any time of the year but certainly brightened our impromptu picnic spread.

Crunchy Green Bean, Lentil and Potato Salad

Prep Time: 20 minutes
Cook Time: 30 minutes (mostly unattended)
Serves 4

Ingredients

For the Salad

Water for boiling
¼ cup brown lentils
3 to 4 red potatoes
½ cup finely chopped green beans
½ teaspoon salt
¾ teaspoon black salt
1 small red onion, diced

For the Dressing

2 tablespoons walnut oil
2 tablespoons white vinegar
1 tablespoon freshly ground black pepper
½ cup low fat yogurt
¼ cup low fat mayonnaise
3 tablespoons minced cilantro

Method of Preparation

1. Heat the water two medium sized pots. Add the lentils and the potatoes in them in separate places. Cook the potatoes until fork tender and the lentils until soft but not mushy. The potatoes will take about 15 minutes and the lentils about 10 minutes.
2. Drain the potatoes and the lentils thoroughly.
3. In a separate pot bring some additional water to a boil.
4. While the water is boiling cut the potatoes into a coarse dice, this should be done while still hot and place into a mixing bowl.
5. Add in the lentils and toss with the salt and the black salt.
6. Add the green beans to the boiling water and cook for about 3 minutes and drain thoroughly and add to the potatoes and lentils.
7. Add in the red onions and mix well.
8. Add in the walnut oil and the white vinegar and the black pepper and mix well.
9. Mix the yogurt and the mayonnaise well and toss the potatoes and lentils with this mixture.
10. Stir in the cilantro and let the flavors settle for about 5 minutes and then serve.

Oxymoron - Fig Pizza with Tart Onions

From Seasonal Spice by Rinku Bhattacharya

October 7, 2011

Oxymoron - Fig Pizza with Vinegary Red Onions

This entire escapade of making the fig pizza was observed with a lot of skepticism by my family, well more specifically my husband’s cousin and her husband who were visiting us from India. Marrying sweet flavors such as pairing fruit into savory dishes is something that I love, it is however, not a concept that is always met with favor with someone with a more traditional Indian palate.
Well, to rectify this oversight, I played with a very popular condiment that is popular in Indian food, red onions soaked in vinegar. This does not take much to do, just slice the onions and soak them in plain vinegar for about 30 minutes and it is done. This mixture keeps well for about a week, with the tartness getting stronger. It is used as a relish for lentils and rice, and also is good and salads and if you try stretching the boundaries like me, you will find that is good for fig pizza with a hint of Indian spirit.

Fig Pizza with Marinated Red Onions

Prep Time: 45 minutes (includes heating the Pizza stone)
Cook Time: 15 minutes
Makes 2 8 inch pizzas

Ingredients

1 pizza stone
1 package store made pizza dough
Flour and cornmeal for working the dough
½ cup chopped fresh mozzarella
1 cup coarsely chopped gorgonzola
10 figs, thinly sliced
½ cup vinegar soaked onions
1 tablespoon coarsely cracked black pepper
10 basil leaves

Method of Preparation

1. Place the pizza stone to the center of the oven and heat the oven to 475 degrees. Let this heat for 30 minutes.
2. Divide the dough into two balls and then shape into two thin rounds using flour as needed to shape and stretch the dough.
3. Place on the pizza stone and top the dough with fresh mozzarella and some of the gorgonzola.
4. Top with a comfortable layer of figs evenly over the pizza and scatter with the onions.
5. Top with the remaining gorgonzola and the black pepper.
6. Increase the temperature to 500 degrees.
7. Bake the pizza for 15 minutes until the cheese has melted and is bubbly and crisp at the edges.
8. Remove the pizza from the oven and add the basil leaves and let them wilt.
9. Cut the pizza into pieces before serving.

The results and the tastes of the recipe are for the adventurous palate, sweet, savory with some pungent notes from the onions.

Recipe for a Weekend Morning - Masala Scrambled Eggs

From Seasonal Spice by Rinku Bhattacharya

September 5, 2011

A weekend that started out with two sick children and a stressed out dad did not promise to be anything but bad news. However, the extra day helped! Everyone was sleeping a lot more than normal, and while it was sad to see the little ones a little out of steam, I savored the joys of sleeping in. I am the quintessential late night person, who can stay up till all hours and then sleep in. I do not enjoy afternoon naps, but love to wake up late and then enjoy cooking and savoring breakfast with the family.

One of our favorite breakfasts is an Indian version of scrambled eggs, that is popularly called masala scramble. Now, while I do give you a recipe here, this is one of those home style creations that everyone does a little differently. I through in a generous helping of seasonal vegetables, spinach or mushrooms and if you want to truly be indulgent you can add in some diced potatoes as well. Masala scramble is best enjoyed on crisp toast. I have switched to dry toast but most people will tell you that this is best on crisp whole grain toast nicely buttered and a good cup of strong tea. A dose of this will cheer you up and get you on the way to enjoying the rest of the week.

So, here is how I do it,

Masala Scramble with Spinach

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes 4 servings

Ingredients

3 tablespoons oil
½ teaspoon cumin seeds
1 red onion, finely diced
1 tomato, diced
1 -2 green chilies, minced
1 cup finely chopped spinach
4 eggs
1 teaspoon salt
2 teaspoon chopped cilantro
Several grinds of fresh pepper
Toasted whole grain bread to serve (optional)

Method of Preparation

1. Heat the oil on medium heat on a skillet.
2. Add in the cumin seeds and wait till they begin to sizzle and add the red onion.
3. Sauté the onion for about 3 minutes, until soft and translucent.
4. Add in the tomatoes and green chilies cook for 5 minutes on medium heat, the tomatoes should be somewhat try and well mixed with the onions.
5. Add in the spinach and cook till wilted.
6. In the meantime, beat the eggs with the salt and cilantro.
7. Lower the heat and pour the eggs over the spice base.
8. Gently scramble the eggs until mixed. This should be done frequently but not continuously to allow the formation of firm streaked curds of softly cooked eggs.
9. Mix in with the pepper.
10. Serve alone or over toasted bread.

So what on your calendar as you get ready for Fall?

Mint and Ginger Spiced Potatoes

From Seasonal Spice by Rinku Bhattacharya

March 26, 2011

If like me you live in the New York area, I would be very surprised if you are not completely surprised and bemused by the weather. I mean after what appeared to be the promise of spring, we ended up with 3-4 days of snowy slushy weather. The flowers have however begun to make their appearance and even between the two days that I write this post, the weather has changes and the sun is sparking through.
In the spirit of comforting foods cure all ills, I made some very gingery potatoes, and enveloped them in a soft fragrant mint and cilantro sauce. I am also trying to get ready to plant my herbs for the new season however the beauty of mint is that it tends to survive winter indoors. I made this with the last of the fresh leaves in the planter putting them to a very delicious and well seasoned use. I did this in class, leaving a group of happy students.

Prep Time: 15 minutes
Cook Time: 35 minutes
Serves 4

Ingredients

4 russet or Idaho potatoes, peeled and cubed
4 cups of water
1 large 2-inch piece fresh ginger, peeled
1 cup fresh mint leaves
2 limes
½ cup fresh cilantro
2-3 green Thai chilies
2 teaspoon salt
2 tablespoons olive oil
1 teaspoon cumin seeds
½ teaspoon turmeric

Method of Preparation

1. Peel the potatoes and cut them on medium sized cubes.
2. Heat the water and bring it to a boil and add the peeled cubed potatoes and cook for about 7-8 minutes, until the potatoes are partially cooked but not yet very soft. Drain the potatoes in a colander.
3. Place the ginger in a blended and blend to a paste.
4. Remove and set aside.
5. Add the mint, juice of two limes, cilantro the Thai Chilies and half the salt blend to a smooth paste.
6. Heat the oil and add the cumin seeds and then add the ginger paste and cook for about 1 minute.
7. Add the potatoes and the turmeric and the remaining salt and cook medium low heat for about 5 minutes, until the spices are fragrant cling to the potatoes.
8. Gently add in the mint paste and cover and cook for another five minutes, the potatoes should be soft and be covered lightly with the mint sauce.
9. Serve hot or at room temperature.

Roasted Corn Salsa - my way!

From Seasonal Spice by Rinku Bhattacharya

June 13, 2010

Well, summer has finally decided to get here. The farmers markets have opened up and our garden is filled with greens, lots of fresh lettuce, cherries and a bevy of beautiful flowers.

I am trying to keep up with all the bounty around us. The first of the season this weekend I came home with some lovely ears of corn. I made a nice salsa. The only thing unusual that I did was to rub the corn with some olive oil and powdered cumin and coriander and roast it. What a difference a little heat makes!

Roasted Corn Salsa

Prep Time: 15 minutes
Cook Time: 10 minutes
Makes 1 cup

Ingredients

2 tablespoons olive oil
1 teaspoon powdered cumin
1/2 teaspoon salt
2-3 ears of fresh corn, shucked
1 small jalapeno, seeded and minced
1 small red onion diced
1/2 cup cooked black beans
1 small ripe tomato, diced
2 green onions chopped
1 lemon, halved and seeded
1 teaspoon black salt
2-3 tablespoons chopped cilantro

Method of Preparation

1. Mix the oil with the powdered cumin and salt and spread the mixture liberally on the corn.
2. Place the corn on a grill and cook till nicely browned.
3. Cool slightly and gently remove the corn from the cob using a sharp knife.
4. Place the corn in a mixing bowl and add the jalapeno, onion, black beans, tomato, green onions, and mix well.
4. Squeeze in the lemon juice and add in the black salt if needed.
5. Mix in the cilantro and enjoy with chips or crackers

Spicing Up Tofu - Tofu Pasanda

From Seasonal Spice by Rinku Bhattacharya

January 31, 2010

I began using tofu instead of Paneer (Indian cheese) for a couple of reasons, firstly because tofu was more readily available and secondly I often encountered requests for vegan recipes. Tofu offered a fairly quick solution to converting paneer recipes into a vegan variation.

However, over time I learned to like this simple non-descript tasting product for its own virtues - it was much leaner than commercial paneer and it absorbed flavor perfectly. It displayed and embodied the depth of any spice that it was cooked with.

Soon, tofu featured on my table in curries, stir fries and in quick cook recipes like this pasanda kabab. A traditional pasanda, is meat based, made of long pieces of meat, flattened to a thin consistency. For best results I like to use the loose blocks of unpackaged firm tofu sold in chinese stores. I like their texture and shape.

Tofu Pasanda - Spice Rubbed Tofu Wedges

Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 4-6 poeple

Ingredients

1/2 pound extra firm tofu (cut into 2 by 4 inch wedges)
1 teaspoon amchoor powder (dried mango powder available in most Indian grocery stores)
1 tablespoon fresh ginger garlic paste(about 1-inch piece fresh ginger and 3 pods garlic)
1 teaspoon red chili powder
2 tablespoons wisked yogurt
1.5 teaspoons salt
2 tablespoons oil
1 tablespoon butter
1 teaspoon chat masala (prepared spice blend available in most Indian grocery stores)
Thinly sliced onion to garnish
1 tablespoon chopped cilantro
Freshly ground back pepper

Method of Preparation

1. In a mixing bowl, toss the tofu with the amchoor powder, ginger garlic paste, red chili powder, yogurt and salt. Marinate for 15 minutes.
2. In a flat heavy skillet heat the oil and butter, and place the tofu pieces in a single layer and cook for 7-8 minutes on medium low heat.
3. Turn and cook for 5-6 minutes. The tofu should be browned and lightly crisped at spots covered evenly with the spice mixture.
4.Remove and place on a plate. Toss with chat masala, onions and cilantro and sprinkle the ground black pepper on top.
5. Serve immediately, with chutney if desired.

Lentils with Tat soi

From Seasonal Spice by Rinku Bhattacharya

August 25, 2009

This past week at the farmers market they had fresh Tat soi, which looks a lot like Bok Choi, but smaller and greener and when I cooked it I realized that it had a somewhat milder flavor. We love adding these greens in lentils or dal as we call it. I find a creamy thick bowl of lentils just what I need after a long day. My kids love the mild and comforting taste of lentils and actually love greens in their dal.

The simplest and quickest cooking lentils are the split red lentil (masur dal), my only complaint with them is that they loose their vivid color when cooked. Here is how I do it,

Cook Time 25 minutes
Serves 4-6 people

Ingredients

1 cup red lentils
3 cups of water
1/2 teaspoon turmeric
1 teaspoon salt
1 tomato, cut into a dice
1 small red onion, cut into a dice
1 tablespoon ghee (clarified butter)
1 teaspoon cumin seeds
2 cups of finely chopped tat soi (can be bok choi)
2 tablespoon fresh lemon juice
2 tablespoons finely chopped cilantro

Method of Preparation

1. Place the lentils, water, turmeric, salt, tomato and onion in a pot and bring the water to a boil. Reduce the heat and simmer for 20 minutes, stirring occasionally. The lentils should be a soft, pale yellow, creamy consistency.
2. Heat the gjee and add the cumin seeds and wait for them to begin sizzling. Mix in the tat soi and cook till they are wilted. Stir in the lemon juice and garnish with the cilantro.
3. Serve with rice and salad for a light meal.

Of greens and flatbreads

From Seasonal Spice by Rinku Bhattacharya

July 16, 2009

This year I decided to be brave and start a kitchen garden, well actually the garden project was really my husband’s, I decided to trying growning my own herbs. I am thrilled with the results so far - the basil is growing tall and sprouting nice large leaves, the mint is catching up, my lemon thyme and parsley look promising as well!

Outside, we have some lovely beets with bunches of stunning red veined beet leaves and lots and lots of spinach. For those of you looking for tips to get your kids to try new things gardening is a great way! They love to be engaged and then “savor” the fruits of their efforts.

Last evening, I was rewarded with a large colander of washed and freshly picked spinach by my husband, just when I was bringing in some mint. I decided to make two batches of bread - Indian flatbreads. These are not as time consuming as some might think with just a little bit of mechanical inspiration - using a food processor. The key to making these in the food processor is just observing two rules - to process just until the dough begins to hold together and then to remove it and knead into a smooth ball by hand. This activity takes about 5 minutes between both steps. So I made mint and coconut parathas and spicy spinach rotis. The basic difference between a paratha and a roti is the cooking technique - a paratha is cooked on the griddle and lightly brushed with oil or butter and fried. A roti typically does not use any grease and sometime can be finished off on an open flame.

Here is how I did the parathas,

Mint and coconut parathas

Makes 8

Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

2 cups of whole wheat flour (atta)
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup fresh mint
1/2 cup fresh grated coconut(can be frozen)
1/2 cup yogurt or buttermilk
Extra flour for kneading
1 tablespoon ghee or butter

Method of Preparation

1. Place the flour, 2 tablespoons oil, salt, pepper, mint in the bowl of the food processor and pulse for 30 seconds.
2. Add in the coconut and pulse again until well mixed.
3. Add the yogurt or buttermilk and process for less than a minute until the dough binds.
4. Remove and knead the dough until smooth. Shape into balls and roll out into 6-8 inch diameter circles.
5. Place the remaining oil and butter in a bowl and microwave for 10 seconds to melt the butter
6. Heat a griddle and place the paratha on the gridle and cook for 1 minute. Turn and repeat the process. The dough should look drier and show the begins of delicate brown dots on the surface.
7. Coat evenly with the oil/butter mixture. Using a pastry brush for this works well. At this point the bread actually puffs up. Gently press down and flip. Repeat the process and flip again. The first side should be crisper and have darker brown spots. Continue cooking each side for 30-45 seconds more until the bread is light golden with darker spots.
8. Enjoy with any food of your choice.

The Spice Compromise

From Seasonal Spice by Rinku Bhattacharya

March 20, 2009

When it comes to saving time, we all have different ways to make it work. If you are cooking Indian food the compromise should not be on freshness. Simplify by all means, try to find a few common spices that work in most dishes. With spice blends called masalas examples of this would be garam masala,
Now, there are several spice blends and most recipes have their own preferred blend. This ends up getting confusing and thus people turn to pre-blended mixes. The degree of flavor compromised doing this is very high and well worth the effort in making your blend.

The first thing I teach students who walk into my classes is making a blend that I like to call my all in one blend. This blend very simply combines most of the common elements of spices mixes and is very versatile. I make a batch once every 3-4 months and store in an airtight spice jar. The kitchen smells amazing and food tastes flavorful. While this could be done in larger batches, whole spices retain their flavor longer than ground spices so it is best to make the spices in small batches.

All in One Blend

Makes 1.25 cups

Ingredients

3 tbsp cumin seeds
3 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp ginger powder
3 dried red chillies or 1 tbsp crushed red pepper flakes
1 tbsp mustard seeds
1 tsp fenugreek seeds
2 large sticks cinnamon
10-12 pods cardamom
8-10 cloves
1 piece star anise

Method of Preparation

1. Place all the spices on a heavy bottomed skillet and dry roast them for about 3-4 minutes. This is being done to get the moisture out but not to cook them.

2. Cool slightly and place in a coffee mill and powder well.

3. Store in a dry airtight jar and use as needed.

A very quick way of using this is to mix about 2 tbsp fresh lemon juice, with 2 tsp all in one mix. Toss about a pound of cubed salmon in this mixture and broil the fish.