Chicken boti kabab masala

Having cream handy is a really bad thing, it makes one want to use the cream more often than is needed. This friday I wanted to do something classic but quickly. I had some chicken legs that I had marinated a day back in tandoori masala. So a variation of the classic tikka masala emerged. Tikka by defination is made of chunks of boneless chicken and the sauce is much smoother. However, this recipe is sure to be a crowd pleaser as well.

Chicken Boti Kabab Masala

Serves 4

For the Boti

1 cup lowfat yogurt
1 tbs tandoori masala (I use the commercial Swad Brand
6-8 skinned chicken drumsticks
1 tsp salt (optional)

For the masala gravy

2 tbsp oil
1 tsp cumin seeds
1 tsp cumin-coriander powder
1 cup baby bella mushroom, sliced
1 large onion, thinly sliced
2-3 cloves of garlic, minced
2 tomatoes, finely chopped
1 tsp salt
1/3 cup heavy cream
1 tsp garam masala
1 tbsp finely chopped cilantro

Method of Preparation

1. Marinate the chicken with the yogurt, tandoori masala and salt if using for 6-8 hours or overnight.
2. Preheat the oven to 350 degrees farenheight.
3. Place the chicken in the oven and cook for 20 minutes, turn and cook for another 10 minutes. Reserve any marinade leftover.
4. Let this cool sightly.
5. In the meantime, heat the oil and add the cumin seeds.
6. Add the cumin-coriander powder and the mushrooms, onions and garlic, cook stirring frequently for 5-7 minutes.
7. Add the tomatoes, chicken, salt and cook on high for 10 minutes.
8. Add in the saved marinade with 1/2 cup water and cook on low for 10-15 minutes.
9. Check the seasonings and add in the cream and mix well to let the flavors mix and cook through for about 2-3 minutes.
10. Stir in the garam masala and garnish with cilantro and serve with any kind of Indian bread.

Through a quick scan of the blogosphere, I realized Meeta at What's for Lunch honey was hosting her monthly mingle featuring Bollywood Cooking. I think I could send this out to mingle and dance with the stars, so here it goes.

Coconut-Cashew Mixed vegetables or fruit of the refrigerator

Coconut-Cashew Mixed vegetables
Originally uploaded by brinku11

I cannot even believe this is something I am writing about, but there you have it, sometime the strangest of things thrown together work just fine. This was last friday, I was trying to make something to complement the fish, I had one zucchini, a quarter head of cauliflower, 1-2 carrots and a few pods of okra. This is how I through them together.

Cashew Coconut Vegetables

Serves 4 people

Ingredients

2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
8 -10 curry leaves
1 tsp urad dal
1 tsp channa dal
1-2 dried red chillies
1 tsp crushed peppercorns
1 small onion thinly sliced
1 tsp salt
1.5 cups mixed vegetables (I used the ones mentioned above)
2 tbsp coconut powder
2 tbsp broken cashews

Method of Preparation

1. Heat the oil and add the cumin and mustard seeds.
2. When they crackle, add the curry leaves and the lentils and cook for 1 minute.
3. Add the chillies, peppercorns and the onion and cook for 2-3 minutes.
4. Add the vegetables, mix well and cover and cook on low heat for 5 minutes.
5. In the meantime dry roast the coconut and cashews till aromatic and add this to the vegetables.
6. Check for seasonings and serve with any other accompanyments of your choice.

While there are lots of interesting flavors in this dish, the ingredient I would like to highlight is curry leaves, these are incredible flavorful and used extensively in north and south indian cuisine. The freeze wonderfully and adds elegance and flavor to anything it is added to.

This goes out to WHB, being hosted by Ann at Food Lovers Journey.

Click color Click au naturelle

Nothing fussy, the staples of my kitchen in their unadorned state.

A spontaneous picture, going to the monthly click event at Jugalbandi.

Basil-Sumac Scallops

Another easy breezy way to prepare seafood, this time I picked scallops. Scallops need very little fuss, they have a high sugar content and work very well when seared with light favors.

Here is what a did with them, resulting in a lovely sweet-tangy recipe.

Basil-Sumac Scallops

Serves 2

Ingredients

10 scallops

1 tbsp grated jaggery

1 tsp chilli powder

1 tsp salt

1 tsp grated ginger

1 tsp sumac

1 tbsp ghee

A handful of fresh basil leaves

Method of Preparation

1. Mix the scallops with the jaggery, chili powder, salt, ginger and sumac and let this sit for 15 minutes.

2. In a heavy bottomed pan, heat the ghee and spread evenly across the pan.

3. Place the scallops in a single layer on the pan and cook for about 5 minutes.

4. Turn and cook for the same time on the other side.

5. The scallops should be lightly browned.

6. Add the basil, serve with rice or salad.

All right so this one goes out to WHB being hosted by Margot at Coffee and Vanilla.

Tomato Soup with Ginger and Oregano

When we were on vacation last week, I had tried a couple of interesting cobbled together creations. Well, we had this condo with a really well equiped kitchen so I felt that it would be quite a waste not to use my time at least doing what I so love doing, - cooking. However, naturally since the supplies in terms of spices etc were minimal these turned out to be different from what I might have otherwise done. However, this soup worked wonders with grilled cheese that I made with pepperjack cheese to lend a little zing.

Tomato Soup Recipe

Makes 4-6 servings

Ingredients

2 tbsp olive oil

2 onions finely chopped

4 cloves of garlic finely chopped

1 large piece of ginger, peeled and grated

8 vine-ripened tomatoes quartered

1/2 cup canned tomato puree

2 tbsp crushed peppercorns

1.5 tsp salt

3 tbsp butter

1 tsp garam masala powder

1 tsp fresh oregano

1 cup lowfat (2%) milk

Method of Preparation

1. Heat the oil and saute the onions, garlic and ginger for 2-3 minutes.

2. Add the tomatoes, tomato puree, peppercorns, salt and butter with 3/4 cup water and simmer on medium heat for 20 minutes.

3. Cool for 10-15 minutes and add the garam masala and oregano and blend in the blender till very smooth.

4. Return to the heat and heat but do not boil. (If this boils the milk will curdle, you can use cream if you want a richer and piping hot flavor).

5. Stir in the milk and serve with your grilled cheese sandwich or by itself.

Umami Cafe in Courtland Manor

Recently, I went to this cooking demonstration by some local chefs. Each of these demos actually had raffles, and check this out, I actually win the raffle for Peter Prat's Demo. I mean with these things, I don't even bother to fill in the things because I just never ever win. Looks like everyone has to win sometime. I actually tried two of these restaurants recently, but will start talking about Umami Cafe.

For starters, this place is kid friendly with an interesting menu. About time someone realized that parents with little ones can have discerning tastes too.

Food: They have an extensive menu with lots of Hawanian influenced cuisine, very interesting options such as Cajun Chicken with Bok Choy, the peking duck quesadillas which were amazing. I did order their very hyped truffled Mac and Cheese, the distinctive flavors of the truffles were nice, but the general richness of the mac and cheese was really due an overdose of butter. Well, but this aside their other choices were good. They had a lot of shrimp and seafood options, we actually ate so much. We will have to go back very soon to try the remainder of the menu. I did feel their kids menu lacked imagination, but there were plenty of choices on their regular menu that could be ordered for kids. The other emphasis on the menu was also to work with seasonal ingredients.

Service: The service was very impressive. I was a little concerned that we were going there on a Saturday evening and the place had a no reservation policy. The wait area was very comfortable and it made the 20 minute wait very pleasant. The wait staff very pleasant and very together making the rest of dining experience really enjoyable. I still would not have minded having reservations but I guess that would end up adding a level of formality to the general atmosphere that they were trying to stay away from.

Ambience: A very homey and comfortable atmosphere. It would be a great hit with people who want good food but would like to wear jeans while eating. The furniture was made of solid unfinished wood, large water pitures and nice lively beat to the tables around make this very much a place for good times and laughter.

Wine and Beer: Although they had a decent wine list, what I tried here was the sangria and I felt it was very fruity and complemented the food wonderfully.

On a scale of 5, I would give this place a 4.5. We shall be going back sooon!

Plates in Larchmont

The Westchester food scene has improved and emerged into almost something that has an identity. There are a chockful of interesting eating places, unfortunately most of the better places are not really that easy on the wallet, but then again on a weeknight it does beat not having to brave city traffic or have to take the non-rush hour train that can sometimes be a bit of a drag, if you miss the train on the hour.

Well, this interesting restaurant Plates just add to my delight about the emerging, now pre-teen food scene, locally. The restaurant is among the ranks of local restaurants that attempts to cater to seasonal, local produce. The menu is in my opinion, interesting eclectic american. There are some dressed up classics, particularly on their dessert menu. They have another fun feature where on Wednesday's you can bring your own wine. Actually with this option, one gets a pretty good meal without breaking the bank, feels like quite a treat!
We went there rather impromptu so I am a little disappointed that we could not pick something more interesting than my chillean cab to drink.

Food: Nonetheless, the food was really good. I tried this gnocchi, that was cooked with brusell sprouts and baby back ribs, just melt in your mouth amazing. Anshul had some seared cod, was the special on the menu, once again cooked to perfection. In general the menu had a lot of seafood, good vegetable selections, with the occasional innovative meat and potato options thrown in. They bake their bread on premises seved with fresh butter and a pepper spread. Next time, I will make sure that I do not order an appetizer.

Ambience: The space was intimate but adequate and the walls were adorned with the most interesting collection of Plates that the chef Matthew Karp apparently has aquired over his cooking experience.

Wine and Beer: Since we went on a Wed, did not really peruse through the list.

Service: Very friendly and prompt waitstaff. Makes for a very pleasant experience.

In this case, I will give this place a 3/3.