Spicy Scrambled Eggs - Cooking for one

It is strange when one gets out of the habit of something, the basic can seem complex. It has been a while since I began putting meals for just myself. The past week and I guess the next ones to come, I shall be eating lunch at home, by myself.  Sure there are sometimes leftovers but not always, so here is what I made on Tuesday.
This classic Indian style scrambled eggs have several variations, mine has to have freshly grated Parmesan cheese and I have to have it on crusty buttered crisp toast.

So there you have it,

Spicy Scrambled Eggs

Serves 2

Ingredients
2 tablespoons oil
1 red onion, finely chopped
            1 tomato, chopped
            1 teaspoon powdered cumin
            1/2 teaspoon freshly ground black pepper
            2 eggs, lightly beaten
            2 green chilies, finely chopped
            1/4 cup freshly grated Parmesan cheese
            Salt to taste
            2-3 tablespoons chopped cilantro

            Method of Preparation

            1. Heat the oil and add the onions and cook for about 3-4 minutes, until the onions are soft and they begin to sweat.
            2. Add in the tomato and cook lightly, mix in the cumin and black pepper and gently add in the eggs and cheese with the salt (a note here, the cheese is pretty salty so use additional salt with care.
            3. Gently stir in the eggs till most and just set, add in the cilantro and serve.

Craving and Nostalgia - So Dam Hot

The last time I stopped by So Dam Hot, our little downtown in Valhalla was at least 4 years ago at about 11:45pm. It was the only place open and we were hungry...
Well, today I was walking downtown as you can see well after 2pm and I had not yet eaten lunch. I suddenly got the spicy wings craving...
A strange one, since I hardly eat this kind of stuff every day, but today, this was calling my name.
Maybe after I recently saw this post.
The place has actually gotten a little more formal since my last stop there, also added some interesting touches like the hot sauce rack, which makes for an interesting brouse while you are waiting.
They have also added a whole bunch of stuff to their menu, beyond the

wings and chili that I remembered.
Actually, I debated between the pulled pork sandwiches and finally settled for the wings and fries with chili. The wings medium hot were plenty. I wanted these to go, so while I waited I actually had fun checking out their clothes line displayed on the wall.
These wings were great, spicy and crisp with a rich blue cheese sauce. Actually the chili on the fries seemed a little too tame, when paired with these fiery wings.
So, if you have a quick spice craving and want to stop by a spot with some punch and character do check out this place in our little downtown.

The 411 on the joint (as liz would say)
So Dam Hot
10 Broadway

Valhalla, NY 10595
(914) 328-6051
http://www.sodamhot.com/

Spicy Crisp Coconut Salmon

This recipe is another one that was a pleasant surprise. Very simple and flavorful served on a green bed of  beans and spinach garnished with thinly slivered green chilies and scallions. The magic ingredient here - coconut oil.

 

Spicy Crisp Coconut Salmon

 

Prep Time: 20 minutes (includes time for marinating).

Cook Time: 18 minutes

Serves 4 people

 

Ingredients

 

2 tablespoons coconut oil, plus 1 additional tablespoon

1 teaspoon red chili powder

1 tablespoon ginger-garlic-green chili paste

1 teaspoon salt

4 salmon steaks (one serving size each)

3 finger green chilies - thinly chopped

1/3 cup green scallions - thinly sliced

 

Method of Preparation

 

1. Mix the 2 tablespoons of oil, red chili pepper, ginger-garlic-green chili paste and salt together and rub over the fish and set aside for about 15 minutes. (I prepare the greens and bean medley while this is happening).

2. Heat a heavy bottomed skillet well and place the extra tablespoon of oil on the skillet and coat the skillet well.

3. Add the salmon in a single layer and cook for about 5-6 minutes on each side until well browned.

4. To serve place a little of the greens and beans medley, top with a piece of salmon and garnish with the chillies and green scallions.

 

Greens and Beans Medley

 

Prep Time: 5 minutes

Cook Time: 20 minutes

Serves 4 people

 

Ingredients

 

1-2 tablespoons oil

1/2 teaspoon fennel seeds

1 teaspoon mustard seeds

1-2 dried red chilies

1 onion, cut into a dice

1 tomato

1 teaspoon salt

1 teaspoon sugar

2-3 cups of chopped fresh greens (I usually use spinach)

Juice of 1 fresh lemon

3/4 cups cooked black-eyed beans

 

Method of Preparation

 

1. Heat the oil and add the fennel seeds, mustard seeds and the dried red chilies and cook till the mustard seeds begin to crackle and pop.

2. Add in the onion and tomato, salt and sugar and mix well.

3. Mix in the greens, lemon juice and the beans and cook covered on low for about 10 minutes.

4. The mixture should be soft and have some liquid.

5. Stir well and cook till the liquid is fairly dry and serve with the fish as directed.

 

 

Masala Kala Chana - Black pepper crusted spicy chicpeas

The previous post and the next couple of posts pretty much, keep building on each other. This is very much the way I cook on an everyday basis. I have over the months tried to get to a point where I can put together a good meal most evenings without a huge to-do. I would love to spend hours in the kitchen but I have learnt that doing this actually takes away from the little time that I have on weekdays to spend with the kids. I have to also confess I am quite addicted to the night-time reading habbit that Aadi and I have together, it shall be harder for me to break out of than for him to grow out of, such are the ironies of life.

Masala Kala Chana - Black pepper crusted spicy chickpeas

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves 4-6 people

Ingredients
2-3 tablespoons oil
1 teaspoon whole cumin seeds
1 onion, cut into a dice
4 tablespoons cumin-coriander ginger garlic paste
1.5 cups of cooked dark chickpeas (these chickpeas have a dark brown skin and are sold in Indian stores with the label - Kala chana)
1 teaspoon salt
1/2 tablespoon blackpeppercorns ground to a powder

To garnish

1-2 limes
1 small onion cut into slices
Lots of freshly chopped cilantro
1 teaspoon chaat masala

Method of Preparation

1. Heat the oil and add the cumin seeds and wait for them to sizzle (takes a few seconds).
2. Add in the onions and saute for 5-7 minutes, until the onions soften and begin to turn light golden. The mixture is very aromatic at this time.
3. Add in the cumin-coriander ginger garlic paste and saute for about 2-3 minutes, the paste should dry up slightly get well mixed into the onion mixture and smell fragrant.
4. Add in the salt and the chickpeas and mix well for 1-2 minutes.
5. Mix in the blackpepper and gently stir the mixture for another 2-3 minutes, the chickpeas should be fairly dry and evenly coated with the spice mixture.
6. Squeeze in the lime juice and place the chickpeas in a serving bowl.
7. Add in the onions, cilantro and the chat masala and serve.

Ps. I like to reserve about 3/4 cup of these chickpeas for my spicy chick pea salad, that I shall post next.

Two Basic spice mixes

Most weekends I like to make a little of two variations of basic spices, I often find it easier to use up my fresh ginger this way, rather than than storing it again. I tend to use some variation of these to pastes in several weeknight recipes and felt I really should jot them down.











Ginger-Garlic and Green Chili Paste

Prep Time: 10 minutes
Makes about 1/2 cup

Ingredients

1/2 pound piece of ginger root
20-30 pods of garlic
15 green finger chilies

Method of Preparation

1. Peel the ginger carefully and cut into large slices and place in the blender.
2. Add in the garlic and the chillies.
3. Pulse the mixture several times to mix up the ginger and then process till a smooth paste is formed.

Cumin-Coriander Ginger Garlic Paste

Prep Time: 15 minutes
Makes 2/3 cup of spice paste

Ingredients


1/2 pound piece of ginger root
20-30 pods of garlic
15 green finger chilies
1/3 cup coriander seeds
1/3 cup coriander seeds


Method of Preparation

1. Peel the ginger carefully and cut into large slices and place in the blender.
2. Add in the garlic and the chillies.
3. Pulse the mixture several times to mix up the ginger and then process till a smooth paste is formed.
4. Add in the cumin and coriander with a little water if needed and blend into a paste.

These mixtures can be stored in the refrigerator for about a week and used as needed.

CPR - Chili Peanut Relish

What an accronym - CPR - does that get you into action mode or what? But this is what is funny, this really tasty, full-flavored creation took me all of 15 minutes to make. I made a later variation of chicken with this, much like an Indian chimichurri chicken, believe me when I tell you, this was good. Anyhow, down to the relish.

CPR - Chili Peanut Relish

Prep/Cook Time: 15 minutes
Makes 3/4 cup

Ingredients

3/4 cup raw peanuts (shelled)
4 green finger chillies
1 small tomato
3-4 tablespoons cilantro, coarsely chopped
1 teaspoon salt
1 lime

Method of Preparation

1. Dry roast the peanuts on a skillet for 2-4  minutes, until fragrant and beginning to turn gently aromatic and gently golden brown at edges.
2. Place in the bowl of a food processor.
3. Remove the tops of the chilies and place in the same container.
4. Chop the tomato and place in the food processor with the salt and blend until the mixture is coarsely blended.
5. Remove and place in a mixing bowl.
6. Stir in the salt, cut the lime and mix in the juice and stir well.

Almost bengali tomato chutney...

Well, if people feel that they are getting deluged with recipes and blog posts, there is actually a reason. I am actually grounded from several things, including work all because of my bum shoulder... This is a crazy problem that I have been dealing with for the past over 2 years and now it has come to a head - I have 101 restrictions, including having to leave work. Is cooking and bloggin allowed, dunno about blogging -part of the don't ask don't tell policy... Well until the dr finds out, shall catch up on all those post that I wanted too...

Today as a part of class, I made this really lovely tomato chutney, well, what I really love about was,//with /really low effort, it tasted much like my mom's...

I offered it with papads, bengali wedding style and what is rare is later, I feasted on the chutney with roasted (er microwaved papads)...

So, how did I make this,

Bengali Tomato Chutney

Cook Time: 25 minutes
Makes 1 cup chutney

Ingredients

1 tablespoon oil
1.5 teaspoons panch phoron
1 tablespoon diced ginger
1-2 dried red chili
3/4 teaspoon salt
1 small can diced tomato
1/3 cup raisins
1/2 cup plus 2 tablespoons sugar
Papads or pappadums for serving

Method of Preparations

1. Heat the oil and add the panch phoron and wait till the mixture crackles.
2. Add in the ginger and the red chili and saute lightly.
3. Add in the salt and the canned tomato mixture.
4. Add in the raisins and the sugar and simmer on low heat for about 20 minutes, till the mixture is thick and fairly sticky.
5. While the chutney is cooking, cook the papads by microwaving on  for 1.5 minutes.
6. Cool the chutney slightly and serve with the papads.