Wednesday, May 23, 2007
Saturday, May 12, 2007
I invented a salad.
I invented a salad.: "
The inspiration came from my stomach: after making a BLT for dinner (an awesome BLT, inspired by Nancy Silverton's sandwich book, with avocado instead of tomato and tarragon in the mayonnaise) i was still hungry. I opened my fridge and saw fresh cut pineapple I'd bought earlier in the day. So I removed that, I removed the tarragon, I dug in and found a big leftover chunk of ricotta salata, half a Vidalia onion, and--most notably--the jar of June Taylor's Meyer Lemon & Rosemary Marmalade which I purchased at the San Francisco Ferry Building:
I sliced the pineapple uniformly, I diced the onion into a small dice, and shredded the tarragon. Then I tossed them all on a plate with some olive oil, salt and pepper, crumbled over the ricotta salata and--in a move inspired by David Chang's use of lychee gele in the glorious apple salad I had at Ssam bar--spooned the Meyer Lemon marmalade on top.
The result was surprising and exciting. The tartness of the lemon balanced the sweetness of the pineapple, offset by the cr"
The inspiration came from my stomach: after making a BLT for dinner (an awesome BLT, inspired by Nancy Silverton's sandwich book, with avocado instead of tomato and tarragon in the mayonnaise) i was still hungry. I opened my fridge and saw fresh cut pineapple I'd bought earlier in the day. So I removed that, I removed the tarragon, I dug in and found a big leftover chunk of ricotta salata, half a Vidalia onion, and--most notably--the jar of June Taylor's Meyer Lemon & Rosemary Marmalade which I purchased at the San Francisco Ferry Building:
I sliced the pineapple uniformly, I diced the onion into a small dice, and shredded the tarragon. Then I tossed them all on a plate with some olive oil, salt and pepper, crumbled over the ricotta salata and--in a move inspired by David Chang's use of lychee gele in the glorious apple salad I had at Ssam bar--spooned the Meyer Lemon marmalade on top.
The result was surprising and exciting. The tartness of the lemon balanced the sweetness of the pineapple, offset by the cr"
Magic Of Basmati -Pure Basmati rice the Real Thing Kitchen King
The magic of Basmati! OR "Making Basmati - 101" :)
Many may have heard of the phrase, "Basmati - the queen of rice!" And all those who have had a perfect bowl of Basmati know what I'm talking about.Basmati literally means, "Queen of fragrance" in hindi. And thats what is. Lovely long grained rice, with a beautiful fragrance and delectable flavour..... if cooked to perfection, it can be an awesome companion to any gravy, curry, soup and superb just by itself!Today I share with you some well known and some *may be* not so well known tips and tricks to get your basmati the best!Before CookingBasmati rice has a lot of starch stuck to the grains and so it needs to be cleaned thoroughly before cooking or you'll end up with sticky grains.Try washing it 2-3 times with your hands rubbing the grains to get the starch off, till the water stops becoming milky/pearly and instead stays clear. And when you think you're done - wash it one more time!Cooking BasmatiWe all make rice in lots of ways. Four most common ways are -
In a pressure cooker.
In a rice cooker.
In a microwave.
In a deep covered pot.
Preparation tips =>
Add a teaspoon of ghee / butter / olive oil / vegetable oil while cooking to ensure that the grains don't stick.
If making rice for savouries (not sweets),
add 2 teaspoons of lemon juice to the water and rice, that way the grains cook longer!
try adding a teaspoon of cumin seeds (raw) if making rice to accompany curries. Boiled/steamed cumin tastes yumm.
try adding inch long strips of ginger (raw) when making rice for Rajma/Chhole, if you're a ginger lover - the crunchy ginger will taste divine when cooked.
Always consider whether you're cooking just rice or adding vegetables as well, becuase that will increase the quantity of water and spices/garnish.Some tips for each method of rice preparation =>
Pressure Cooker -
When measuring water for the rice, dip your finger till your finger tip just touches the rice and if the water just reaches over the first line on the finger (eg out of the three lines that we have on each finger! :P) - then thats enough.
Usually 2 whistles should be enough if rice has been pre-soaked the rice for an hour. Or 3-4 if not.
Rice Cooker/Microwave -
Usually equal quantities of rice and water are used. Please read the instructions from the manufacturer - incase the power of the instrument requires a different measurement.
Make sure to stir the rice half way through the cooking to ensure that the grains cook evenly.
Deep covered pot(The oldest way, and also one with many variations)-
Start with equal quantities of rice and water and you can add warm water as the cooking goes on if you think the rice have become too dry.
Stir occasionally to ensure rice dosen't stick to the sides. If it does and rice is still uncooked then that will indicate that more water is required.For Savoury Rice Dishes -Two choices -
Stir-fry/Add rice to the fried spices + vegetables after cooking rice separately.
Fry the spices + vegetables and then add them to the rice and water thats ready waiting to be cooked.And both methods are just as good, the only deciding factor may be time (cooking together can be faster), and choice of taste (rice cooked seperately is less likely to turn sticky/over cook).
So the choice is upto you! =)Try fried rice or yogurt rice. And hopefully I'll have more rice delicacies for you in the future!
Vaangi Bhaat - Indian style
Vaangi Bhaat
(serves 3-4; prep and cooking time: approximately 1 hour)
Vaangi Bhaat
Ingredients:
1 cup long-grained rice such as Kitchen King Basmati
8 small eggplants
For tempering
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp oil
1 medium onion, finely sliced
1 bayleaf
1/2 tsp turmeric powder
salt to taste
For masala paste
1/2 cup onion, coarsely chopped
1/2 cup fresh/frozen grated coconut
1/2 tsp peppercorns
1/2 tsp ginger-garlic paste
3-4 cloves
1 small piece of cinnamom stick
2 cardamom pods
salt to taste
2-3 dried red chillies
1 tbsp oil
Garnish
4 tbsp minced cilantro
Method:
1. Wash the eggplants, trim away the stems, slit part-way into quarters.
2. To make the masala paste, heat the oil, saute all the masala ingredients and grind into a fine paste.
3. Stuff the masala paste into the eggplants and set aside.
4. Heat 1 tbsp oil, saute the bayleaf and onions. Add the salt and turmeric and then the rice. Add 2 1/4 cups of water and let it come to a boil.
5. Simmer the rice for 2 minutes, then add the eggplants, placing them in the pot gently. Simmer the mixture till the rice is tender. By then, the eggplants should also be tender to the fork.
6. Garnish with cilantro and serve hot.
Notes:
1. The eggplants do not cook by the time the rice is tender. Usually make this rice in the pressure cooker and have no problem with the eggplants getting cooked. If making it on the stove-top, you might want to partially cook the stuffed eggplants either in a pan or in the microwave before proceeding to cook them with the rice.
2. To make this dish with eggplant cubes, simply saute the masala paste and the cubes with the rice and proceed.
3. To make "masale bhaat", substitute mixed veggies (cauliflower, green pepper, green peas, carrot, potato, eggplant) for the eggplants.
4. Make sure the heat is low and that you watch it often so as not to overcook the eggplants (they fall apart).
5. Serve with a generous dollop of ghee, some papads and yogurt for a complete meal.
(serves 3-4; prep and cooking time: approximately 1 hour)
Vaangi Bhaat
Ingredients:
1 cup long-grained rice such as Kitchen King Basmati
8 small eggplants
For tempering
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp oil
1 medium onion, finely sliced
1 bayleaf
1/2 tsp turmeric powder
salt to taste
For masala paste
1/2 cup onion, coarsely chopped
1/2 cup fresh/frozen grated coconut
1/2 tsp peppercorns
1/2 tsp ginger-garlic paste
3-4 cloves
1 small piece of cinnamom stick
2 cardamom pods
salt to taste
2-3 dried red chillies
1 tbsp oil
Garnish
4 tbsp minced cilantro
Method:
1. Wash the eggplants, trim away the stems, slit part-way into quarters.
2. To make the masala paste, heat the oil, saute all the masala ingredients and grind into a fine paste.
3. Stuff the masala paste into the eggplants and set aside.
4. Heat 1 tbsp oil, saute the bayleaf and onions. Add the salt and turmeric and then the rice. Add 2 1/4 cups of water and let it come to a boil.
5. Simmer the rice for 2 minutes, then add the eggplants, placing them in the pot gently. Simmer the mixture till the rice is tender. By then, the eggplants should also be tender to the fork.
6. Garnish with cilantro and serve hot.
Notes:
1. The eggplants do not cook by the time the rice is tender. Usually make this rice in the pressure cooker and have no problem with the eggplants getting cooked. If making it on the stove-top, you might want to partially cook the stuffed eggplants either in a pan or in the microwave before proceeding to cook them with the rice.
2. To make this dish with eggplant cubes, simply saute the masala paste and the cubes with the rice and proceed.
3. To make "masale bhaat", substitute mixed veggies (cauliflower, green pepper, green peas, carrot, potato, eggplant) for the eggplants.
4. Make sure the heat is low and that you watch it often so as not to overcook the eggplants (they fall apart).
5. Serve with a generous dollop of ghee, some papads and yogurt for a complete meal.
Baghali Polo -Lima Bean Persian Recipe
Baghali Polo- Chicken Lima Bean Dill Rice
Ingredients
500 g (1 lb) Kitchen King Basmati long grain rice
500 g (1 lb) Chicken
375 g (12 oz) dill
150 g (5 oz) Dried lima beans (or a 16 oz can)
1 Medium onion 1/3 cup oil
1/4 tsp Ground saffron
Salt and pepper
Directions:
After washing the rice thoroughly, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours. Trim the meat of all fat, cut into small pieces (2 inch cubes), wash and drain. Slice the onion and fry in a little oil until it turns golden brown. Add the meat, salt and pepper and cook over low heat until the meat is well done, 45 minutes to an hour.
Clean and wash the dill cutting out coarse stems, dry and chop finely. If you use dried beans, then cook them until they are soft. In a large saucepan, bring 8 to 12 cups of water to a rapid boil. Pour off excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. Add the beans right before you strain the rice. Strain and rinse with lukewarm water. Toss gently in the strainer.
Bring 1/4 cup water and 2 to 3 tbs oil to rapid boil. Add layers of rice and dill interchangeably and pieces of the meat randomly while building the rice and dill layers up to a dome shape. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium-high heat for 2 to 3 minutes until rice is steaming. Heat up 1/4 cup of water and 2 tbs oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly. Reduce heat to low and cook for 45 minutes to an hour. After removing from heat, place the saucepan in the sink and run cold water under it to cool down.
Add 1/4 tsp saffron to 1 tbs hot water. Lightly mix 2 to 3 tbs of rice with the liquid saffron in a small bowl. Set it aside for garnish. To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Garnish with the saffron rice. Remove the crusty bottom and serve in a separate plate.
Ingredients
500 g (1 lb) Kitchen King Basmati long grain rice
500 g (1 lb) Chicken
375 g (12 oz) dill
150 g (5 oz) Dried lima beans (or a 16 oz can)
1 Medium onion 1/3 cup oil
1/4 tsp Ground saffron
Salt and pepper
Directions:
After washing the rice thoroughly, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours. Trim the meat of all fat, cut into small pieces (2 inch cubes), wash and drain. Slice the onion and fry in a little oil until it turns golden brown. Add the meat, salt and pepper and cook over low heat until the meat is well done, 45 minutes to an hour.
Clean and wash the dill cutting out coarse stems, dry and chop finely. If you use dried beans, then cook them until they are soft. In a large saucepan, bring 8 to 12 cups of water to a rapid boil. Pour off excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. Add the beans right before you strain the rice. Strain and rinse with lukewarm water. Toss gently in the strainer.
Bring 1/4 cup water and 2 to 3 tbs oil to rapid boil. Add layers of rice and dill interchangeably and pieces of the meat randomly while building the rice and dill layers up to a dome shape. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium-high heat for 2 to 3 minutes until rice is steaming. Heat up 1/4 cup of water and 2 tbs oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly. Reduce heat to low and cook for 45 minutes to an hour. After removing from heat, place the saucepan in the sink and run cold water under it to cool down.
Add 1/4 tsp saffron to 1 tbs hot water. Lightly mix 2 to 3 tbs of rice with the liquid saffron in a small bowl. Set it aside for garnish. To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Garnish with the saffron rice. Remove the crusty bottom and serve in a separate plate.
Friday, May 11, 2007
ALBALU POLO -SOUR CHERRY RICE
Albalu Polo - Sour Cherry Rice
Ingredients: (4 servings)
KITCHEN KING basmati rice, 500 grams
chicken, one medium-size
black cherry (or sour cherry), 1kg
sugar, 1 kg
onions, 2 medium
saffron, 1/2 teaspoon
cooking oil
salt and pepper
Directions:
Sour and sweet tastes are very predominant in Persian cooking. For this recipes, try and find real sour cherries. Wash and remove the stones. Add sugar. If you are using cherries rather than black (sour) cherries, less sugar can be used. Bring to boil. Cook over medium heat for 15-20 minutes. Remove from heat and allow to cool down completely. Remove the extra syrup.
Peel and thinly slice onions. Wash chicken. Add onions, salt, black pepper, and a glass of hot water, and cook over medium heat for 20-25 minutes. Allow to cool, then remove bones. Filter the chicken juice and save for later use.
Follow instructions for preparing Polow until rice is rinsed. Pour 2 spoonfuls of cooking oil and half a glass of hot water in a pot. Follow with half of the rinsed rice and the black cherries (or cherries), and mix well. Cover with half of remaining rice. Spread chicken over the rice, and cover with the remaining rice. Shape into a cone. Mix 2-3 spoonfuls of cooking oil with black cherry (or cherry) syrup and chicken juice. Pour the mix over rice. Cover the pot and cook in an oven or over low heat for about one hour. When cooked, remove some of the rice and mix with saffron dissolved in a bit of hot water. You may serve with some saffron rice.
Ingredients: (4 servings)
KITCHEN KING basmati rice, 500 grams
chicken, one medium-size
black cherry (or sour cherry), 1kg
sugar, 1 kg
onions, 2 medium
saffron, 1/2 teaspoon
cooking oil
salt and pepper
Directions:
Sour and sweet tastes are very predominant in Persian cooking. For this recipes, try and find real sour cherries. Wash and remove the stones. Add sugar. If you are using cherries rather than black (sour) cherries, less sugar can be used. Bring to boil. Cook over medium heat for 15-20 minutes. Remove from heat and allow to cool down completely. Remove the extra syrup.
Peel and thinly slice onions. Wash chicken. Add onions, salt, black pepper, and a glass of hot water, and cook over medium heat for 20-25 minutes. Allow to cool, then remove bones. Filter the chicken juice and save for later use.
Follow instructions for preparing Polow until rice is rinsed. Pour 2 spoonfuls of cooking oil and half a glass of hot water in a pot. Follow with half of the rinsed rice and the black cherries (or cherries), and mix well. Cover with half of remaining rice. Spread chicken over the rice, and cover with the remaining rice. Shape into a cone. Mix 2-3 spoonfuls of cooking oil with black cherry (or cherry) syrup and chicken juice. Pour the mix over rice. Cover the pot and cook in an oven or over low heat for about one hour. When cooked, remove some of the rice and mix with saffron dissolved in a bit of hot water. You may serve with some saffron rice.
LUBIYA POLO - PERSIAN STYLE
Lubiya Polo - Green Bean Rice
Ingredients: (4 servings)
Kitchen King Basmati 500 grams
Lamb , 400 grams
Green beans, 400 grams
Medium onions, 3
Tomato paste, 1-2 spoonfuls
Cooking oil, 100 grams
Salt and black
Directions:
Peel and slice onions and fry in oil until slightly golden. Cut meat into small pieces and add to onions. Fry over medium heat until colour changes.
Wash green beans and cut into 2-3 cm pieces. Add to meat with 1-2 glasses of hot water and cook for about 30 minutes on medium heat, adding more hot water if necessary. Add tomato paste, salt and black pepper and cook for another 15 minutes on medium heat.
Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, add the meat-mix and mix well. Cover and cook over low heat for about 30 minutes.
Ingredients: (4 servings)
Kitchen King Basmati 500 grams
Lamb , 400 grams
Green beans, 400 grams
Medium onions, 3
Tomato paste, 1-2 spoonfuls
Cooking oil, 100 grams
Salt and black
Directions:
Peel and slice onions and fry in oil until slightly golden. Cut meat into small pieces and add to onions. Fry over medium heat until colour changes.
Wash green beans and cut into 2-3 cm pieces. Add to meat with 1-2 glasses of hot water and cook for about 30 minutes on medium heat, adding more hot water if necessary. Add tomato paste, salt and black pepper and cook for another 15 minutes on medium heat.
Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, add the meat-mix and mix well. Cover and cook over low heat for about 30 minutes.
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