Surkh Tandoori Aloo

Aloo or potato is a perfect addition to most meals. The perfect potato in this case is a baby yellow gold ,they are so creamy and melt in your mouth,which is great considering the spice used here is a blend available in most Indian stores called Kashmiri red chili paste ,it is hot,spicy and delicious. Once again this dish is prepared in a tandoor or placed in an oven to roast.

20 baby Yukon gold potatoes

2 tablespoons vegetable oil plus for deep-frying

1/2 cup plain Greek yoghurt

2 teaspoons Kashmiri red chili paste

Salt to taste

1 teaspoon garam masala

1/2 tsp roasted ground cumin

4 tablespoons gram flour

2 tablespoons freshly squeezed lemon juice

Heat plenty of oil in a pan and deep fry the potatoes till they are half-cooked. Drain on absorbent paper and set aside.

Place the yogurt in a bowl. Add ginger and garlic paste ,chili paste,dry spices,salt lemon juice, oil and gram flour.Mix well.

Add the fried potatoes to the marinade and stir gently. Set aside, refrigerated for about 1 hour.

Thread the potatoes a little apart onto skewers  and roast in a preheated 400*F for 6 to 8 minutes or until golden brown and crisp.

Serve hot

Hara Bhara Paneer Tikka

On a very recent visit to India I was enticed by all the tandoor cooking. Tandoor is a special oven mostly found in Indian restaurants,it gives a moist baked flavor to foods prepared in it including several Indian specialty breads. Paneer is an Indian cheese much like ricotta ,but compressed to remove all moisture and form into a cake. In this very flavorful recipe it is combined with yoghurt ,spices and herbs ….delicious!

1/2 lb Paneer,cut into 1  1/2 inch squares

1 bunch fresh cilantro, washed and roughly chopped

1 bunch fresh mint, washed and roughly chopped

2 to 4 green Serrano chilis, washed and roughly chopped

5 to 10 garlic cloves,peeled

1 cup Greek yoghurt

3 tbsp Gram flour

salt to taste

1 tsp Chaat masala

1/2 tsp garam masala

1 tbsp freshly squeezed lemon juice

1 tbsp vegetable oil

Grind cilantro, mint, green chilis and garlic to a paste. Scoop into a bowl and stir in yoghurt, spices, salt and lemon juice.

Stir in the oil and cubed paneer so that the paneer is well coated. Refrigerate and marinate for about half an hour.

Heat a pan. Cook the paneer pieces on a moderate flame turning frequently  until evenly cooked on all sides , about 10 to 15 minutes.

Serve hot with onion rings and lemon wedges

Thai crab salad with fresh mango

In the summer I am obsessed with freshness,from fruit to seafood. I adore the simple abundance of herbs in my small herb garden,especially the fresh green chilis,cilantro and Thai basil.Wish I could grow tropical fruit such as Lychees and Mangoes but….the market will have to supply those. While away at college,yearning for a home cooked meal,my son,Ashish e mailed me a list of items he would love to eat during his summer home,this crab salad was one of the first requests.It is best to prepare this with the freshest of ingredients,as it is a simple salad and each ingredient contributes to its explosion of taste in your mouth.

Chef Tony Wrigley,Rockfish restaurant,Phuket Thailand

Photograph by Ashish Mahtani

Serves 1

1/2 cup cooked crab meat

1/2 diced mango

2 to 3 sliced Thai chilis

2 green onions,sliced

a few sprigs cilantro,roughly torn

a few Thai basil leaves,roughly torn

1/4 cup ry roasted peanuts

2 tsp fish sauce

1 tsp sugar

1 tsp canola oil

juice of 1 fresh lime

some chili sauce for presentation

Gently toss all ingredients so as not to break the crab meat. Taste to adjust seasonings. Serve.

Easy grilled mint shrimp

These shrimp are as great to look at as to taste.Whenever the weather turns warmer we chose to grill,its easy clean up it the greatest incentive. I typically marinade these shrimp at least 1/2 an hour before grilling but no more than 1 hour.You could use either shelled or unshelled shrimp,but,I always find the shrimp to retain more moisture when grilled shell on.

1  1/2 lb  shell on jumbo shrimp (unshelled shrimp would be about 1  1/4 lb)

1/4 cup minced fresh mint leaves

1 to 2 serrano chillis,minced

4 cloves garlic,minced

juice of 1/2 small lime

1/2 teaspoon lemon pepper or white pepper

salt to taste

zest of 1 lime

1/8 cup canola oil.

Combine all ingredients together,except for shrimp, in a food processor to blend well.

Place shrimp in a plastic resealable bag and pour marinade over. Seal bag and gently massage marinade on to shrimp, making sure each piece is coated. Refrigerate for 1/2 hour.

Heat grill to medium hot. Grill shrimp about 2 minutes per side, DO NOT OVER COOK.

Place on serving dish and squeeze lemon or lime  before serving.

Pinchitos Morunos ( small spicy Moorish Kebabs)

Tonight we decided to have family Tapas night for dinner . Pinchitos are Spain’s answer to the kebab,typically made with lamb or pork,but turkey or chicken could work too. Pinchito spice powder is sold on the internet, but a mild curry powder with the addition of Spanish paprika and a few other herbs and spices and you have a close replica. We included Patatas Bravas, Spanish garlic shrimp and cilantro rice, Spain right here in my kitchen !!!

Photograph by Rahul Mahtani

1 lb lean pork,cut into small cubes

2 garlic cloves,finely chopped

2 tsp salt

1 tsp mild curry powder or Pinchito spice mixture

1/2 tsp ground coriander

1 tsp Spanish paprika

1/4 tsp dried thyme

Freshly ground black pepper

3 tbsp olive oil

1 tbps lemon juice

Bamboo skewers, soaked for half an hour.

Crush the garlic with the salt and work in the rest of the ingredients except the pork. Place pork in a non reactive dish and rub on the spice mixture . Cover and leave to marinate for at least 2 hours.

Skewer the meat onto the soaked skewers and place on hot grill,cook till done . Serve

Pork Satay with perfect peanut sauce

During the warmer spring months my family loves to spend time outdoors for various activities, especially grilling. Pork satay is a family favorite. I get my butcher to slice the meat as super thin as possible,then, once marinated,skewer the meat onto presoaked bamboo skewers and grill on a really hot flame of about 500*F. As you can see the family really loves slightly charred ,crisp satay, but you could easily flip them more frequently and,perhaps lower the heat if you prefer a less charred  satay. This recipe works on all kinds of meat, so do not feel compelled to use pork.

Serves 4

Photograph by Rahul Mahtani

Adapted from Su-Mei-Yu

1 tbsp dry roasted cumin seed,ground

1 tbsp dry roasted coriander seed,ground

1 tsp dry roasted white pepper,ground

1 stalk lemongrass,green parts and hard outer leaves removed, minced

1 tsp turmeric powder

1 tsp sea salt

1 cup fresh unsweetened coconut cream

1  1/2 lbs meat of your choice,sliced super thin,then cut into strips

Bamboo skewers soaked in water

one 6 oz can pineapple juice

Vegetable oil spray

Perfect peanut sauce, for serving (recipe found on http://www.dolcedente.com)

In a medium bowl combine spices,salt,lemongrass and coconut cream,stir to blend. Add meat and stir to coat . Cover well and refrigerate for 1 to 24 hours. Bring to room temperature prior to grilling.

Thread meat onto skewers, place on a platter as you fire up the grill.

Dip each meat skewer into the can of pineapple juice, then spray the meat generously with vegetable spray . Lay the skewers close to one another, to keep the meat moist, on the grill and cook,turning frequently, for 2 to 3 minutes, until well done.

Serve alongside Perfect peanut sauce

Bukhara Grill Tandoori Mushrooms

Grilling is such a great method of cooking that frankly involves the whole family. As a vegetarian I am always looking for fun, tasty ways to prepare food for the grill and ” tandoori” is both flavorful and nutritious, in addition it is very appealing to look at ,so great for entertaining. I love these mushrooms from Bukhara Grill in NYC. They are so quick to prepare as they only require half an hour of marinating and about 8 minutes of grilling.

Adapted from Bukhara Grill , Manhattan

Photograph by Rahul Mahtani

1  2 inch piece peeled ginger,roughly chopped

2 cloves garlic, peeled and roughly chopped

1 tsp salt,more to taste

1 tsp ground cumin

1 tsp red chili powder or hot paprika

1/2 tsp ground cumin

1/2 tsp white pepper

1/4 cup fresh lemon juice, from 2 lemons

2 tbsp vegetable oil

3/4 cup sour cream ( I just used Greek yogurt )

3 tbsp plain yogurt

12 oz cremini ,Portobello or other mushrooms trimmed

Place ginger,garlic,salt,cumin,chili powder,turmeric and white pepper in a food processor . Finely chop, scraping down the sides of the bowl with a rubber spatula . Add the lemon juice and 1 tbsp vegetable oil,and puree. Add the sour cream and yogurt, and pulse processor in short bursts,just to mix. Transfer marinade to a glass,ceramic or stainless steel mixing bowl.

Wipe mushrooms clean with damp paper towels. Stir mushrooms into the marinade. Cover and refrigerate for 30 minutes.

If using a tandoor,heat it to 500*F. If  using a grill or broiler,heat to high.

Thread mushrooms on bamboo or metal skewers. In tandoor, cook mushrooms until lightly browned on outside, 2 to 3 minutes . baste with 1 tbsp oil and continue cooking until golden brown and tender, 1 to 2 minutes more . if grilling or broiling, cook mushrooms until golden and tender, 3 to 4 minutes a side , 6 to 8 minutes total , basting with oil.

Spicy Kheema puffs

 in Hindi Kheema can be any type of minced or ground meat, so I have used minced lamb, but have prepared the same puffs using chicken or even turkey . Once the filling is prepared and cooled it is filled into store-bought puff pastry. this is delicious served for high tea or even a light sunday dinner.The great this is the puffs can be assembled and refrigerated until ready to bake.

12 puffs

Photograph by rahul Mahtani

1 lb ground lamb or any ground meat of your choice

2 tsp vegetable or canola oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 ” fresh ginger root , minced

4 tbsp tomato paste

1 tsp each ground coriander and cumin seed

1/4 tsp ground cinnamon

1 tsp red chili powder

a small bunch fresh mint , finely chopped

salt to taste

Heat oil and saute onion with salt on medium heat till soft and lightly brown.Add ginger and garlic, fry for 1 more minute.

Stir in the tomato paste and fry for 1 minute.

Stir in all the spices and fry for 30 seconds.

Add in the minced meat and fry, breaking up the lumps . Keep frying till the meat is well browned and the oil separates to the sides. Stir in the mint. Tilt the pan so that any excess fat is easy to pour off into a separate bowl,discard this. Allow the meat to cool.

Preheat oven to 425*F

Roll out puff pastry sheet and cut desired shape . Place meat filling in the center of the pastry and brush edges with egg wash. Fold over and press to seal. With the tines of a fork make a design on the border,this will ensure the pastry is well sealed.

Make slight slits in the top to allow excess air to escape.Brush tops with egg wash and bake for about 15 minutes or until golden.Serve immediately.

Spicy Thai lemongrass and mint lamb chops

Lamb is an acquired taste , it can have a strong , overwhelming aroma , if not allowed to marinate in the right herbs and spices for at least 4 to 6 hours . This marinade is so flavorful and lends itself beautifully to this succulent piece of meat . I serve 4 pieces per person with a flavorful and simple Gado Gado salad with peanut sauce and a stir fried vegetable rice noodle . This is perfect food for summer and grills up to perfection . If the chilis are too much for you simply omit or tone down the amount.

Serves 2

Photograph by Rahul Mahtani

8 lamb rib chops

2 sticks lemongrass , inner tender portion only

1/4 cup packed fresh mint leaves

1 large clove fresh garlic , peeled

juice of 1 medium sized lime

2 red Thai chilis , minced ( optional )

2 tbs palm or brown sugar

2 tbs fish sauce

2 tbs vegetable oil

Clean and defat the lamb , place in a plastic freezer bag. Set aside.

Combine in a food processor the rest of the ingredients to blend well . Pour over the chops in the bag and massage well to distribute evenly making sure each rib is coated . Seal bag and rest in refridgerator for at least 4 to 12 hours .

Light grill to about 450*F . Oil grill or spray with non stick cooking spray . Place chops on grill removing excess marinade . Grill for 2 to 3 minutes per side , depending on how well done you prefer your ribs .

Remove to a platter and serve . I have often taken the excess marinade , boiled it in a small saucepan and serve it along side the rigs as a dipping sauce .

Gobi Manchurian

As a vegetarian I am always looking for delicious ways and dishes to add to my diet . Being a vegetarian can be fun and exciting , you just have to spice it up a notch . Gobi or cauliflower Manchurian is an Indo – Chinese dish that can be served “dry ” , as an appetizer or “wet ” as a main course . I am partial to the dry version as I love my gobi to retain its crisp texture from the frying . Should you prefer the wetter version just add more vegetable stock or water  . As it is an Indo -Chinese dish I serve this with Basmati fried rice, the heady perfume and fine grain texture lends itself very well to this delicious dish .

Photograph by Rahul Mahtani

1 medium sized cauliflower , cut into small florets and blsanched . Drained and allowed to dry completly.

1/2 cup “wondra ” flour or 1/4 cup each cornflour and rice flour ( wondra flour makes a batter that fries up super crisp )

1/2 tsp each grated fresh ginger , garlic and fresh green chillis

Salt and white pepper , to taste

Ice cold water to make a thick paste

Oil for deep frying

Heat oil for frying

Make a thick paste from the flours ( Wondra or combination of rice flour and cornflour ) , salt , pepper , ginger , garlic and chilis . Stir in just enough ice cold water to form a thick paste . Dip each floret in the batter  and deep fry until crisp and golden . Remove into a colander and allow to cool and drain .

SAUCE

8 cloves garlic , minced ( I personally like to use up to 12 in this dish )

1 ” piece ginger , grated

2 to 4 finely chopped green chilis

1/2  an onion , sliced ( optional)

1 bell pepper , cored and sliced ( optional )

4 spring onions , finely chopped ( whites and greens kept seperate )

4 dry red chilis

1/2  tsp red chili powder

1 tablespoon soy sauce

1 tablespoon chili sauce ( I like Sriracha )

1 tablespoon Hoisin sauce

2 to 4 tablespoons ketchup

1/4 cup to 1 cup vegetable stock or water ( depending on the “wetness ” of the dish )

2 teaspoons vinegar

Cilantro for garnish

1 teaspoon cornflour combined with 2 tablespoons water , to thicken sauce.

Heat 1 tablespoon oil in a saute pan or wok . Add the dry red chilis , broken in half , stir just until the chilis turn a slightly darker shade .Stir in garlic for a few seconds . Add the green chilis and ginger , stir briefly .

Add the pepper , stir a few seconds and the onion , if using . Stir a few seconds to cook briefly .

Stir in the whites of the spring onions , stir very briefly , the vegetables should retain their crunch , but they should not be raw ..

Reduce heat to medium . Stir in the soy sauce , chili sauce , chili powder and ketchup . Combine well and stir for 1 to 2 minutes , careful not to burn .

Pour in the stock or water cook for a few minutes .

Stir in the cornstarch slurry , stirring constantly until a glossy , slightly thicken sauce is achieved .

Stir in the cooked and fried cauliflower , just to combine . Off the heat and stir in the vinegar . Serve hot garnished with the spring onion greens and cilantro.