Creamy Lemon Thai Inspired Noodles

Some weeknights, you feel totally wiped just because it is the end of the week. All things considered it was not a bad week as things go. The weekend is not quite measuring up, the dad and the son are rather sick which does not make for fun.
The end of my weekend was a rather fascinating and unusual train encounter.

When you are a regular commuter you do learn to make the train your own space. I do this too, in fact there are certain things that I actually look forward to doing in the train, on most days it is a calm 35-40 minutes of uninterrupted time that I do not usually get other times of the day.
Anyhow this Friday evening, the train was exceptionally crowded, it was a smaller train and here I encounter a gentleman who was ready to unwind for the weekend on the front four seat booth. He was seated in one of the seats and had his book and bag on the seat that was right across him and had perched two cans of bear on the seat adjacent to him and was reading peacefully oblivious to the train beginning to fill up. Well, daunting as the thought was I moved in and informed him that I would be sitting on the fourth unoccupied seat. His look of welcome (not) was not going to make me travel stand on this lone Friday evening.
I returned amidst all the slush and wetness and after changing and my evening cup of tea, I faced my usual ritual of fixing dinner and scoping out the possibilities with the odds and ends in the refrigerator. This dish that I made to accompany the fish curry that I had waiting in the refrigerator was a winner. Rich, quick simple and comforting how can you go wrong?

Creamy Coconut Lemon Thai Inspired Noodles

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves 4 people

Ingredients

4 cups of water
1 teaspoon salt
1/2 cup raw peanuts
1 tablespoon oil
1 tablespoons butter
4 cloves of garlic
2-3 green chilies, minced
2 tablespoons fish sauce
1 tablespoon sweet Thai soy sauce
1 teaspoon Sriracha (chili garlic sauce)
3/4 cup light coconut milk
1 package fresh fettuccine pasta (the fresh does make a difference, I used basic Buitoni though)

1/2 cup finely chopped Bok Choi
1 lemon
1/2 cup minced cilantro

Method of Preparation

1. Place the water and the salt to boil, while this is happening you can actually proceed with the chopping and prepping of ingredients.
2. Lightly roast the peanuts coarsely chop in a food processor or grinder and set aside.
3. Heat the oil and the butter and add the minced garlic using a garlic press. Working very quickly stir the garlic to brown lightly.
4. Add in the chilies and stir for 20 seconds.
5. Mix the fish sauce, sriracha and the sweet soy sauce together and add the the chili garlic mixture and cook for about a minutes.
6. Add in the coconut milk and bring to a simmer on low heat.
7. While the sauce is cooking add the pasta to the water and cook for about 3 minutes.
8. Drain the pasta and add to the coconut mixture and stir the Bok Choi.
9. Cut the lemon, remove the seeds and squeeze in the juice and mix well. Add in the cilantro and the crushed peanuts and serve immediately.

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Peanuts

Jade Garden - A potentially viable Dim Sum option

Before we discovered Aberdeen and Central Ave Seafood, there was a restaurant we used to go to called David's Jade Garden. The place closed down they had something else in there and looks like they are back to being a Chinese and Dim Sum joint.
I am not sure about the management just commenting on the nature of the restaurant. There is something comforting about small plates, irrespective of the cuisine, something that sort spells relaxed and experimental without being overwhelming.
The place is very spacious and as our local Dim Sum restaurants go, pretty decent in terms of decor. The colors are lighter and brighter. The general think that we really liked was that despite being reasonably crowed, we did not feel crowded in.

As we waited the kids had fun with the place mats, trying to figure out what animal each one of us on the table were. So who says math cannot be fun, one just needs to thing outside the traditional concept of sitting and crunching numbers on a piece of paper.

So down to the food, they had several of the usual suspects but what was new to me was that they had a couple of roll options in bean curd wrappers, they had a really interesting vegetable dumpling that seemed to primarily be filled with peanuts and shitake mushrooms. I really liked the diversity of their dumpling wrappers lighter ones for the seafood variations and heavier ones for the meaty options.

Their sticky rice had a nice fragrant lotus leaf wrapper, in that the wrapper actually smelt good when you unwrapped it. Their prices were actually a little better than the other restaurants that I have seen in the area. Now, their service while very friendly was a little on the disorganized side, they seemed to get a little confused on occasion and sometimes slow on the uptake. So, I think it is good that Dim Sum is usually a relaxed meal. To make up for some of their blunders, they brought us double rounds of fortune cookies. The kids now get a real kick out of figuring out the fortunes, so this actually did help them redeem themselves!
In addition, the husbands fortune read something to the effect that the stars had blessed him with a wonderful wife, so you know I am generally pleased with all of this. We shall be back there! (actually have been back since the first visit just try not to do it on a very busy day).

The Geographical Lowdown.

156 South Central Avenue,
Hartsdale, NY 10530


(914) 288-0081

Saucy Shrimp Vindaloo

Last week in class, I had a spice lover, I mean a serious about my chilies kind of guy. So at his request I wanted to scope out a spicy recipe. When you tend to think spice in Indian food, what comes to my mind actually is the thought of vindaloo. A vindaloo, is a dish that is most popular in the western coastline of India and has Portuguese roots. I was looking for a recipe that was bold but not overwelmningly spicy since for a class setting, it is important to balance the flavors and the spice. So I went on a quest for a spice balanced recipe.

I did not have to go much further that my book shelf of my favorite cookbooks. I found a recipe in 660 curries that I adapted and a star was born. I used both red and green chilies in this recipe. Like so many other staples - the cumin, the garlic, the ginger and the cilantro I actually just tend to take the chilies in my life for granted. However, as I write I do realize my world would not be the same without these spicy creations. Chilies are actually very high in vitamin A and C and tend to be rich in anti-oxidants and even though I prefer the heat level in my food on the moderate (not mild side) my world would not be the same without chilies.

So back to the vindaloo, the recipe that I came up was saucy and had a nice amount of spice. The interest element in this recipe that I got from the original was the coconut milk.

We had it with the cracked wheat pilaf, that I told you about the other day.

So down to the recipe,

Shrimp Vindaloo - Spicy Shrimp in a tangy Coconut Sauce.

Prep Time: 30 minutes (includes soaking the spices)
Cook Time: 25-30 minutes
Serves 4

Ingredients

1/2 cup cider vinegar
4 pods of garlic
1 large (about 2 inch) piece of peeled ginger
2 green chilies
2 dried red chilies
1 tablespoon fresh powdered cumin
3 tablespoons oil
1 red onion, very finely chopped
1 teaspoon salt
1/2 cup canned organic diced tomatoes or 3 fresh diced tomatoes
2 pounds of shelled De-veined shrimp

1 can of light coconut milk
Cilantro to garnish

Method of Preparation

1. Place the vinegar, garlic, ginger, green and red chilies in a bowl and soak for about 15 minutes.
2. Place in a grinder and blend until reasonably smooth.
3. Stir in the cumin.
4. Heat the oil and add the onion and cook slowly on low heat till the onion wilts and begins to turn softly golden.
5. Add in the salt and the vinegar spice paste and cook for 5 minutes, until the mixture thickens and begins to smell cooked.
6. Add in the tomatoes and bring to a simmer and add in the shrimp and stir well.
7. Add in the coconut milk and cook on high heat for about 7-8 minutes, do not overcook the shrimp.

8. Stir in the cilantro and enjoy.

End of the Week Cracked Wheat Pilaf

This simple and reasonably healtht effort is the result of my visits to Shiraz Grocery is that I end up picking up stuff, all sorts of stuff - pistachios, saffrons, dried fruit, tea and even odds and ends.
Yes, Mr Shiraz man and I are now good buddies, he always offers me persian recipe tips and in turn I tell him how to Indianize things so we have a happy relationship. He was even concerned about my coping with the cold weather given than we do not have such cold weather in India. Now, that is concern about a customer! Anyhow I digress...

Among all this good stuff that I have been picking up from him, I have also been picking up fine cracked wheat. I think that this makes a really good rice substitute. I made a cracked wheat pilaf in class last Sunday, with carrots (frozen from our garden), pistachios, red onions and mint and cilantro. Quick to make, very satisfying and healthy. We actually had a lot left over so, we had some for dinner last night. So here is how to make it.

Cracked Wheat Pilaf with Herbs and Vegetables

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves 4

Ingredients

2 tablespoons oil

1 teaspoon cumin seeds

1 small red onion, chopped

3/4 cup fresh or frozed diced carrots

1 small green bell pepper, seeded and chopped

1 teaspoon salt

1/2 teaspoon red chili powder

1 cup fine cracked wheat

2 cups water

1 teaspoon powdered mint

1/2 cup shelled pistachios

3 tablespoons chopped cilantro

1 lemon, halved and seeded

Method of Preparation

1. Heat the oil and add in the cumin seeds and wait for them to sizzle.

2. Add in the red onion and saute for about 3-4 minutes until soft and wilted.

3. Add in the carrots and bell peppers and stir well.

4. Mix in the salt and red chili powder and the cracked wheat and stir well.

5. Add in the water and bring to a boil.

6. Add in the mint and cover and cook for about 8-9 minutes until the water is absorbed and the mixture is fluffy and soft much like couscous.

7. Stir in the pistachios and the cilantro.

8. Squeeze in the lemon juice and enjoy!

Bhojan - A delightful stop

This little spot in the Indian hub in NYC around Lexington and the corner of 27th was a pleasant surprise and absolutely joy to visit.

The word Bhojan actually translates to a meal in Hindi. This little spot is a vegetarian tea room and cafe that actually also serves regular healthy complete meals in Indian platters called Thalis.

The restaurant has warm open brick walls, reminding you of rural style Indian decor. The space was small and packed this afternoon that I visited. The wait staff however moved very efficiently through it all to accept and service your order.

The small compact menu consists of a few tea options including a chai option, and a few Indian chaat options that actually consisted of a good selection from around the diversity of India. I actually tried the Dabeli sandwich, this is a soft spiced potato sandwich on a soft buttery roll. My friend tried the lunch thali that is actually cooked in the true religious vegetarian tradition without onion and garlic.

The Thali is quite delightful, in that it includes a complete meal in perfect proportions. It consists of two entrees a rice and bread and dessert. The options are pre-selected for the day, and I noticed that the regulars got a thrill out of guessing the entree for the day.  The restaurantt is a part of the Chola Group. I like their restaurants and tend to find their menus and themed restaurants well thought out and this was no exception.

What I did not mention was Bhojan is also a great value, since you can get the lunch platter for $8 and the average price of a meal combination with other items would also be in the under $10 range. So, if you are looking for something different from your mainstream Indian fare, do take a trip and stock up on your Indian spices when you visit since the neighbourhood is littered with ethnic spice stores at all corners.

The Co-Ordinates

Bhojan Vegetarian
102 Lexington Ave
New York, NY 10016
http://www.bhojanny.com/

Clove Tea and Coconut Date Cake

I love tea, and have managed to transfer my affection for this unassuming brew over to my  husband. I am fussy about the temperature and variety and in winter I love to add spices in my tea. Clove is one such variation. The tea I used for this particular recipe was whole leaf Assam tea.
For texture purposes this a full bodies black tea, usually the kind found in the English breakfast blends. This also holds it own with a bold flavor like cloves. To make clove tea my way is pretty simple.

Clove Tea for Two

Prep/Cook Time 20 minutes

Ingredients

2.5 cup water
1 tablespoon whole cloves
2 teaspoons loose leaf black tea
Milk (optional)
Honey (Optional)

Method of Preparation

1. Place the water and the cloves in a tea kettle and bring to a boil and boil for about 5 minutes to let the flavor of the cloves steep in.
2. Place the tea in a teapot with an infuser basket and add in the clove water and let the water and tea brew for about 3-4 minutes.
3. Pour the tea in a cup and serve with milk and honey if desired. If like me you likeyour tea straight up, just drink the dark fragrant liquid.

Now, on a holiday I really want something sweet to compliment my tea, only problem being I am not a great baker, but I saw a cake recipe that looked so simple that it was calling my name. I modified it ever so slightly and we were rewarded with a rich tasting date cake that the kids declares was a nice but different tasting chocolate cake.

The cake is made with very few ingredients and you can taste the rich natural sweetness of dates in every bite.

Coconut Date Cake

Prep Time: Overnight (mostly for soaking the dates)

Cook Time: 40 minutes

Make 1 10-inch round cake

Ingredients

1/2 cup coconut milk

1/2 cup low fat milk

1 cup of pitted large dates (I used about 15 large mejdool dates)

1/2 cup dark molasses

1 cup all purpose flour

1 teaspoon baking soda

1/2 cup vegetable oil (I used canola)

1/2 cup chopped blanched almonds

Ingredients

1. Mix the coconut milk, milk and date and leave the dates soaked overnight in the milk mixture in the refrigerator.

2. Place the milk, date and molasses in a blender and blend into a smooth paste.

3. Pre-heat the oven to 325 degrees.

4. Grease a round 10-inch cake pan.

5. Sift the flour and baking soda into a mixing bowl.

6. Mix in the oil and add in the date mixture and mix until very smooth, I did this with a wooden spoon and a firm hand.

7. Stir in the almonds, pour the mixture into the baking dish and bake until the cake is set and a toothpick inserted in the center comes out clean. This takes about 40 minutes.

8. Turn off the heat and let the cake cool for at least a half hour and serve the cake warm.

So hope you are enjoying this holiday weekend.

Seriously Good Potato Fries

This recipe is as essential and as basic as it gets. Somewhere a few weeks back, the husband was running fever and needed to get to the immediate care facility. Actually, this was about a week before, the cat and his Christmas day visit. Well, the problem with our house like most houses is that one of the grown ups are sick. It is not quite so easy for the other partner in crime to leave the house and take the sick grown up to the doctor. Taking the thus far well little ones to such a place is just asking for trouble.

Anyhow, one of the husband’s friends obliged and took him over, so to thank him for spending the Sunday helping us out I made these addictive crispy potato fries. Interestingly, enough even in the midst of actually transcribing the recipe I ended up with a bout of the flu.

Crispy Round Potato Fries


Prep Time: 15 minutes
Cook Time: 25 -20 minutes
Serves 4

Ingredients

3 medium sized potatoes (Russets or Yukon Golds)
¾ chickpea flour (besan)
1 teaspoon salt
½ teaspoon turmeric
3-4 green chilies chopped
2-3 scallions chopped
1/3 cup fresh cilantro finely chopped
1 teaspoon red pepper flakes
¾ cup water
¾ teaspoon nigella needs
Oil for shallow frying
Black Pepper for garnishing


Method of Preparation


1. Wash the potatoes well, and peel them thinly. Cut the potatoes into thin slices and set them aside in water.
2. Place the chick pea flour in a mixing bowl and beat well with a wisk to break out any lumps.
3. Add in the salt, turmeric, green chilies, cilantro and red pepper flakes.
4. Mix in the water to make a batter that is about the consistency of thin pancake batter.
5. Stir in the nigella seeds and mix in the potatoes to coat them evenly with the batter.
6. Heat the oil (about 1 inch deep) in a skillet and when ready add single pieces of batter coated potatoes.
Cook undisturbed on medium heat for about 3-4 minutes on each side, till the potatoes are nice and crisp and dark golden but not brown.

7. Drain the oil and blot on paper towels. Continue this process until all the potatoes are cooked. Garnish with several grinds of fresh black pepper.

8. Serve with ketchup and paper towels and savor the moment and you enjoy these spicy crispy treats.

Happy New Year - A stop in Ardsley

 In the midst of everything we have started a year, in fact, "the holidays" are over! I had initially not really thought of a resolution. For some reason, I gave up that idea last year. However, as they say ideas exist to be changed. This year as I end the weekend and get ready to brave the new year in earnest, my resolution is to enjoy and be grateful for the simple pleasures of life. The ones that we sometimes take for granted. 

The year thus far already promises to be filled with a lot of them.

Late last year, just before Christmas, Anshul and I made a stop to a relatively new Indian place in town called Calcutta Wrap and Roll. A restaurant named after the town I was born in is naturally worth a visit just based on its name, however once I was there I think the place deserves to be visited for a whole lot more reasons.

The place is a small reasonably charming little storefront mostly positioned as a take-out place with a few tables (actually three to be exact) for convenience.

Their menu was a good balance of anytown USA Indian  restaurant style classics (such as butter paneer) and several dishes (a large number of them cooked in the Bengali style of cooking) that were touted as house specialties. A lot of the dishes were also listed a special favorites of the owners and their spouses clearly emphasizing the home style flavors that the restaurant prominently dubbs as their genre of Indian cooking.
We actually sat in to enjoy a nice afternoon meal. We order a couple of rolls, a regular chicken roll, a vegetarian skinny roll, the vegetable chop and their goat curry.

The first thing that struck me about the food was that the flavors were clear and pure and there was no sparing of the very finely chopped Serrano chillies that were generously used in the rolls. The chicken roll was nice but missing the touch of grilled onions that I think is a hallmark of this preparation.

We LOVED the skinny paneer roll. The boldly spiced cubes of Indian cheese were encased in a pan crisped whole wheat bread, topped with a fried egg. The vegetable chop is a potato and beet croquet that was fried to crisp perfection.

The goat curry was not greasy and cooked in a very nuanced and complex tomato based sauce. My only reason for possibly taking some time in getting back there would be their lack of seating space. This is largely because I personally do not do a lot of take out when I have time to plan and Ardsley is not quite a spontaneous distance from me when I want some quick nutrition to put on the family table.

I would certainly encourage you to pay the place a visit and order some of the items that might be unique to their menu.

As always, it is nice to see more options on the ethnic food scene in Westchester. If you do visit, please tell me what you think.

Calcutta Wrap and Roll

465 Ashford Avenue

Ardsley, NY 10502
http://www.calcuttawrapandroll.net/
914 591 2222