Orange and Fennel Salad

The original recipe used onions but the idea of onions and oranges didn’t appeal to me. So I omitted it. It’s an ‘interesting’ dish as my family members said. I don’t know what to think. Guess I liked it but wouldn’t go for it in the near future. Maybe a hint of mint will be nice.

Ingredients:
Oranges – 2
Fennel bulb – ½ (thinly sliced)
Olives – 10-12 (thinly sliced)
Red chili – 1 (thinly sliced)
Spanish extra virgin olive oil – 1 tbsp

Procedure:
Zest the oranges and reserve in a bowl.

Now cut the orange into segments over a bowl to catch the juices. Thinly slice the segments and put in a bowl.

To the orange slices add the fennel.

To the reserved orange juice add olive oil and whisk. Drizzle over the oranges.

Sprinkle the olive slices, the red chili and the zest on top and serve.

Paella

Thinking of making paella for a while now. Finally it is time. Like my father says, “ajke din bhalo ache, kore phel” (Today is a good day to do it. And the ‘it’ symbolizes whatever it is that you are postponing.) So today it is paella day for me. But in making this dish I left out a few staple ingredients – the clams and mussels, primarily because I have never tried cooking them, and since a friend was invited for dinner I didn’t want to try my experiments on him, more so because this was the only dish. But I have to say even without the mussels the paella tasted fine. Next time will try cooking with them.

Ingredients:
Chicken breast – 2 (cut into cubes)
Spanish chorizo sausage – 1 (cut into thick slices)
Shrimp – ½ pound (peeled and deveined)
Scallops – 6
Red bell pepper – 1 (diced)
Green bell pepper – 1 (diced)
Tomato – 2 (pureed)
Red onion – 1 (finely chopped)
Garlic cloves – 5 (finely chopped)
Frozen peas – ½ cup
Medium grain rice – 1 cup
Chicken stock – 1 cup
Water – 1 cup
Paprika – 1 tbsp + 2 tsp
Saffron strands – a generous pinch
Salt and pepper -- to taste
Olive oil
Fresh flat leaf parsley – ½ bunch (chopped)
Lemon wedges – for garnish

Procedure:
In a bowl rub the chicken pieces with a tablespoon of paprika, season with salt and pepper and set aside for at least 30 minutes to one hour.

Heat olive oil in a wide shallow skillet. When oil is hot add the chicken cubes and fry until browned evenly on all sides. Remove and reserve.

Next, fry the chorizo until browned. Remove and reserve.

Next, sear the scallops on both sides. Remove and reserve.

Next, sauté the shrimp until they turn pink. Remove and reserve.

Now in the same pan (add oil when necessary) sauté the onion, garlic and parsley.

Next add the pureed tomatoes and 2 tsp paprika and cook until the mixture caramelizes. This mixture is called a sofrito.

Meanwhile heat the chicken stock and water in a pot and keep it warm.

Now add the green and red bell peppers to the sofrito and cook for a minute or so.

Next add the rice and fry to coat the grains with the sofrito. Now add the saffron strands, chicken stock and water and cook the rice.

When the rice is cooked halfway add the chicken and sausage.

When the rice is almost done add the scallops and shrimp.

When the rice is cooked crank up the heat and let the rice toast at the bottom.

Remove from heat, add the frozen peas and keep covered for 5 minutes.

Garnish with lemon wedges and serve.

Slow cooked kidney beans and chicken

Ingredients:
Red kidney beans – 1 ½ cup (soaked overnight)
Chicken breast – 1 (cut into cubes)
Carrots – 2 (diced)
Celery stalk – 2 (diced)
Green bell pepper – 1 (diced)
Tomato – 1 (diced)
Onion – 1 (diced)
Garlic cloves – 5-6 (minced)
Jalapeno pepper – 1 (diced)
Bay leaf – 1
Italian seasoning – 1 tsp
Salt & pepper – to taste
Worcestershire sauce – 1 tsp
Chicken stock – one 14oz can
Olive oil – 1 tbsp
Water

Procedure:
In a pan heat olive oil and add the onion, celery, carrot, bell pepper and garlic and sauté.

Next add the jalapenos and tomatoes and cook until the tomatoes soften.

Now add the chicken cubes and kidney beans and mix well.

Add the Italian seasoning. Season with salt and pepper.

Now transfer the mixture into a slow cooker.

Add chicken stock and water so that it just covers the beans.

Add the Worcestershire sauce and bay leaf and give it a stir.

Cook on slow for 7-8 hours.

Garnish with sliced scallions and serve alone or with rice or bread.

Ghugni -- Pigeon Peas Curry

Ingredients:
Matar (pigeon peas) – 2 cups (soaked overnight)
Potato – 1 large (peeled and diced)
Onion – 1 large (thinly sliced)
Garlic cloves – 4 (minced)
Grated ginger – 1 tbsp
Tomato – 1 small (chopped)
Tamarind paste – 1 tbsp
Red chili powder – 1 ½ tsp
Cumin powder – 2 tsp
Garam masala powder – 1 tsp
Turmeric – 2 tsp
Salt – to taste
Sugar – to taste
Oil –
Water
For garnish:
Chopped green chilies
Lemon wedges
Chopped fresh cilantro

Procedure:
In a pan heat oil and fry the potatoes. Set aside.

In the same pan add the sugar and let it caramelize.

Now add the ginger, garlic, onion and tomatoes and fry. When the masala is cooked halfway add the turmeric, red chili powder, cumin powder and garam masala powder and continue frying until the masala is well cooked.

Now add the soaked peas and fried potatoes and mix well.

Add water, enough to cover the peas, cover with a lid and let it simmer on medium low flame.

When the peas are cooked halfway, add the tamarind paste. Mix well and cook until the peas become soft and tender.

Garnish with chopped green chilies, lemon juice and fresh cilantro.

Serve hot as a side with paratha, roti or as an evening snack.

Chicken Momo

I was introduced to momos in college at a place called Food Station in College Street, Kolkata. After that I was treated to homemade momos by my friend, Shradha. We (me and five other people) were staying at a hostel then where cooking wasn’t allowed. But we managed to sneak in an electric heater and we made everything from scratch – starting from the dough to the soup to the achar and of course the filling. To roll out the dough we made use of our steel plates and steel glasses. She had brought a momo steamer all the way from Kalimpong, her home town. And it was so much fun cooking and eating together. The pot stickers available here gave me the enthusiasm to make momos because making the dough and rolling them out is the scariest part. Though they don’t look as good as my friend’s its tasty nonetheless. Here’s to you Shradha.

Ingredients:
For the filling:
Ground chicken – 1 lb
Finely chopped cabbage – ½ cup
Onion – 1 (diced)
Garlic cloves – 2 (minced) + 2 (whole)
Finely chopped ginger – 2 tbsp
Canola/vegetable oil – 4 tbsp
Vinegar – 1 ½ tbsp
Salt – to taste
Wonton wrappers
For the achar:
Tomatoes – 2
Serrano chili – 3-4 (or according to taste)
For the soup:
Low sodium chicken broth – 2 cans (14oz each)
Scallions – 2 (chopped)
Fresh chopped cilantro – 1 tbsp

Procedure:
In a large mixing bowl mix together the ground chicken, cabbage, onion, minced garlic, ginger, salt and oil until well incorporated. Do not over mix. Let it sit for 30 minutes to an hour.

Meanwhile boil water in a pan. Put the tomatoes in boiling water for a minute or so.

When the skin starts to peel off, remove from heat and let cool. When cool peel off the entire skin and put it in a food processor.

In the processor add 2 cloves of garlic and the Serrano chilies and blend into a puree.

Season with salt and set aside in a dipping bowl.

Arrange the wonton wrappers on a flat surface.

Spoon in 2 tsp of the filling onto each wrapper.

Brush the edges of the wrapper with water and seal them tightly.

Meanwhile bring a pot of water to a rolling boil.

Now brush a bamboo steamer liberally with oil (so that momos don’t stick).

Arrange the momos on the steamer so that they don’t touch each other.

Put the steamer on top of the pot of boiling water and steam the momos for 12-15 minutes.

Serve immediately with the tomato achar and soup.

For the soup:
Heat the chicken broth with ½ cup of water. When it comes to a boil remove from heat, adjust seasoning, garnish with scallions and cilantro and serve.

Ratatouille

The inspiration for this dish is my sis-in-law. Her favorite dish is daal and tarkari. As I was thinking what tarkari to make for her, that would be something different, ratatouille came to mind. I am not sure if ratatouille qualifies to be a tarkari but it is vegetarian and very tasty. Ultimately taste is what matters – veggie or non veggie.

Ingredients:
Zucchini – 4 (cut into ½ inch slices)
Yellow squash – 4 (cut into ½ inch slices)
Eggplant – 1 (cut into 1 inch slices)
Red bell pepper – 1 (cut into cubes)
Yellow bell pepper – 1 (cut into cubes)
Cherry tomatoes – 1 pint
Onion – 1 (finely chopped)
Garlic cloves – 3 (finely chopped)
Chopped fresh basil leaves – 1 tbsp
Chopped fresh thyme leaves – 1 tsp
Chopped fresh parsley – 2 tsp
Red chili flakes – 1 tsp
Salt & pepper – to taste
Balsamic vinegar – a splash
Olive oil

Procedure:
Season the eggplant with salt and set aside to drain.

Meanwhile heat olive oil in a pan.

When oil is hot, add the eggplant and cook until it is tender and wilted. Remove from pan and set aside.

Add oil if necessary. Next add the zucchini. Season with salt and cook until soft.

Remove from pan and set aside along with the eggplant.

Next cook the yellow squash in the same way and set aside.

Now to the same pan add the onion, garlic, thyme and basil and cook until the onions start to caramelize.

Next add the cherry tomatoes and red chili flakes and cook until the tomatoes are pulpy.

Now add the eggplant, zucchini, squash and bell peppers.

Season with salt and pepper and let the vegetables cook slowly.

When the veggies turn soft and mushy remove from heat and add a splash of balsamic vinegar.

Garnish with chopped fresh parsley and serve warm or at room temperature or cold.

Spicy Swiss Chard

Ingredients:
Swiss chard – 2 bunches (stems removed and leaves chopped into strips)
Garlic cloves – 2 (minced)
Red chili flakes – 1 tsp (or according to taste)
Balsamic vinegar – a splash
Grated Nutmeg – a dash
Salt – to taste
Olive oil – 1 tbsp

Procedure:
Heat oil in a skillet.

When oil is heated, add the garlic and red chili flakes until the garlic starts to turn golden brown.

Add swiss chard and toss until the chard is coated with the garlic and chili flakes.

Add a dash of grated nutmeg and cook until all the liquid evaporates and the chard is wilted.

Season with salt.

Add a splash of balsamic vinegar and serve.

Makes a great side with fish and chicken.

Paneer Kofta

Ingredients:
For kofta:
Paneer – 250 gm (grated)
Potato – 1 small (boiled)
Carrots (optional) – 1 medium (grated)
Red chili powder – ½ tsp
Garam masala powder – ¼ tsp
Corn flour – 2 tbsp
Oil – for frying

For gravy:
Onion – 1
Grated ginger – 1 tsp
Garlic clove – 2 (minced)
Tomato – 1
Frozen green peas (optional) – ½ cup
Cashew nuts – ¼ cup
Bay leaf -- 1
Red chili powder – ½ tsp
Turmeric powder – ¼ tsp
Sugar – ½ tsp
Salt – to taste
Oil – 2 tbsp
Milk
Water – 2 cups
Cilantro – for garnish

Procedure:
In a large bowl mix together the paneer, potatoes and carrots (if using).

Season halfway with salt. Add red chili powder, garam masala powder, cornflour and mix well.

Shape into small balls and let sit for 10-15 minutes.

Meanwhile heat oil in a pan and deep fry the paneer balls until brown.

Drain and set aside.

Grind together the onion and tomato into a paste.

In a separate pan heat 2 tbsp oil.

Now add sugar and let it caramelize.

When sugar starts browning, add garlic, ginger and onion-tomato paste and start frying.

Add turmeric powder, red chili powder and fry until the masala is well cooked.

Meanwhile, in a blender make a paste of the cashew nuts with milk and keep aside.

When oil starts separating from the masala, add water and bay leaf.

Season with salt and bring to a boil.

When gravy starts boiling, reduce heat, add the cashew nut paste and simmer for 5-7 minutes.

Remove from heat. Add the koftas and green peas (if using).

Garnish with chopped fresh cilantro and serve.