A Life of Spice

NPR's Kitchen Window - Indian-Chinese Cuisine - Of Spice and Zen

Blast from the past: 

 

Indian-Chinese cuisine is my most favorite of all times - Indian spices, Chinese techniques all come to create a wonderful cuisine that is simply to die for. 

 
 

Check out my piece on the cuisine featuring wonderful recipes for Rice and Zen, Tomato Egg Drop soup, Sichuan Potatoes and more. READ HERE. 

And here is an additional recipe for all Life of Spice readers:

 

 Shrimp and Coriander Soup

Adapted from Best of Chinese Cooking by Chef Sanjeev Kapoor (Popular Prakashan 2003)

This soup has a clear broth and a spicy bite. Reduce the amount of pepper for a gentler taste. (PLEASE NOTE THAT IN INDIA GREEN CILANTRO LEAVES ARE REFERRED TO AS CORIANDER. Hence the name)

 

Preparation Time : 10 minutes

Cooking Time : 15-20 minutes

 

Servings :4

                    

8 medium shrimps, peeled and cleaned                 

1 tablespoon corn starch

1 tablespoon vegetable oil

I inch piece ginger, peeled and chopped

2-3 garlic cloves, peeled and chopped

½ stalk leek, cleaned and cut into thin strips

1 Serrano green chili or fresh red chili, thinly sliced

6 cups chicken or fish stock                 

½ teaspoon white pepper powder                 

Salt to taste

2 tablespoons chopped cilantro

1 tablespoon lemon juice                 

 

Method

 

1.     Dice the shrimp into small pieces and set aside.

2.     Blend the corn starch in half a cup of water.

3.     Heat oil in a deep pan on medium high heat. Add the chopped ginger and garlic and sauté for a minute or until they begin to change color.

4.     Add leek and green chili strips and continue to stir-fry for half a minute.

5.     Add the stock and bring to a boil.

6.     Reduce the heat, add white pepper powder and salt to taste.

7.     Add the shrimp. Reduce heat and simmer for four to five minutes, stirring occasionally.

8.     Stir in blended corn starch and continue to cook for another minute.

9.     Add the cilantro.

10.   Remove from heat, stir in lemon juice and serve piping hot.

 CHeck out the article for this Tomato Egg Drop soup - Photo and recipe by Chef K.N Vinod

 

Queen of Spices, Saveur magazine, April 2010

Istock photo - Green Cardamom

 

I am so super excited about my first-ever story for Saveur magazine!! It is about my love of cardamom.  I have to admit I was super-excited to do this article. Every since I began writing, it was my dream to see my by-line in Saveur. 

IStock photo - black cardamom

 

Not only does this feature have my thoughts on cardamom but features out favorite family recipe of cardamom chicken curry which uses both black and green cardamoms. You will HAVE to try it and let me know what you think!! 

 My recent shot of my chicken curry 

iSPICE: Salted! Washington Post Online, March 2010

  

When I talked with Mark Bitterman about salt, everything I knew flew out the window. CHeck out this very informative interview. 

India's Luxury Spas, Capitol File, March 2010

My first piece for Capitol File magazine focuses on luxury spas in India. And luxury falls short in describing the amazing amenities these spas offer. From pomegranate pedicures to water-floating chambers, the treatments are exotic, relaxing and just plain divine. Want to know more? Pick up an issue of Capitol File, now on news stands. 

Two of the spas covered are Amattra in Delhi (photo provided by spa) 

 

And Kaya Kalp in Agra (photo provided by spa)

 Pomegranate orchards at the Kaya Kalp Spa in Agra

 More Kaya Kalp:

 

Where have you been all my life: Salvadorian Cream

If on the sweet side, I am know for my obsession with Nutella, the on the savory side you can add me as a Salvadorian cream addict. I recently discovered it and it is just an amazing condiment - prepared with heavy cream, sour cream, cream cheese and a touch of salt (i know, what is there not to like), this condiment adds such a touch of richness and smooth flavor to the recipe it is added to. It is silken in texture, almost like a super creamy but more runny mayo. Ah and the taste - a gentle touch of salty with undertones of cheese. Like I said, what is there not to love!

Here are some ways I have been using it.. .. None of them traditional, I am sure! But I hope folks out there who do use this will comment here with more ways to incorporate this luscious condiment into recipes. 

One note - a little goes a long way both in flavor and calories so use it as a finishing condiment as opposed to a sauce - 

 

1. Stir into black bean stew. 

2. Add a dollop into butternut squash stew

3. Drizzle over grilled chicken

4. Add a dollop to any quesadilla 

5. Lather it on toasted bread

6. Add some paprika and use as a spread for French bread 

7. Use in BLT in place of mayo. 

8. Use in cucumber sandwiches.. my fav way. 

iSPICE: Solving the mystery of MISO, Washington Post online

 

Miso has been a recent addition to my kitchen and now I cannot imagine how I lived without it! This ingredient, in addition to be great to cook with, has almost magical health benefits. 

Read more in today's iSPICE that features two of my favorite writers - cookbook author Robin Asbell and blogger Joseph Erdos. 

And then there is the recipe by the totally superb John Ash. I adapted a recipe from his One on One cooking book - the perfect miso glazed salmon. You have to check it out! It could be what is for dinner tonite! ( Many thanks to my friend Diana Burrell who introduced me to this recipe a while ago). 

I served mine with pickled radishes from H Mart.

  

India's chef to millions, Washington Post, Feb 2010

 

Chef Sanjeev Kapoor is like no other: with millions of followers, this amazing Indian chef is getting ready to launch India's first ever full-time food network. No NOT shows, but an entire network. HIs recipes are delicious, straight-forward and delightful. He is my kind of chef!

Read my article about this amazing man and his success story in today's Washington Post and then try the recipes for his tomato-orange soup 

 

or these delightful fennel and cheese kebabs.

  

NPR's Kitchen Window - Bright tastes and colors of India's Spring, HOLI, Feb 2010

 Photo - From my personal album shows my family with a cousin who had just been married, all celebrating holi. 

 I am so super excited to share with you my experience and thoughts about the Indian festival of Holi on NPR's Kitchen Window. I hope that you will read the article and enjoy the recipes for  Dahi Aloo Curry, Saffron Rice, Saffron and Mango Cannoli, and Kanji (carrot drink).

This photo of the Dahi Aloo Curry, was taken by my favorite photographer Stephanie Stiavetti (www.wasabimon.com). Check the NPR site for the wonderful recipe provided by Chef Floyd Cardoz. 

 
This is an image of the black carrots and mustard seeds used to make kaanji, a typical Holi related drink.  

iSPICE: Panch Phoron, The magical spice mix, Washington Post online

(Photos courtesy of Suresh Hinduja)

 

I adore Panch Phoron - the five spice mix consisting of nigella seeds, cumin, fennel, fenugreek and mustard seeds. It's charm lies in its ease of use. 

 

Check out the column this week for an informative piece on Panch Phoron and a fantastic recipe for Paanch Phoron fish fillets developed by GourmetIndia.com's Suresh Hinduja. 

RECIPE: Burgundy Heaven, as in beetroot not wine

So many folks emailed to ask what I was cooking up during the snowstorm. Well, mostly we were eating down the fridge. Here is one of those recipes that I created using whatever little was left over in the fridge. I have to say the medley that turned out was a beautiful burgundy thanks to the beets and really delicious thanks to the spices.

 

Burgundy Beetroot Heaven

Serves 4

Prep Time: 25 minutes

Cook Time: 20 minutes

 

The colors of the beet, the purple potatoes and the orange carrots provide a striking presentation specially with the grated coconut on top.

 

2 tablespoons vegetable oil

1/2 teaspoon black mustard seeds

4–5 fresh curry leaves

2 dried red chili, crushed

1 one inch ginger piece, peeled and julienned

1 cup peeled and diced beets

1 cup peeled and diced carrots

1 cup diced purple potatoes

1 teaspoon turmeric

1 ½  teaspoon ground coriander

½ teaspoon crushed red pepper

Table salt to taste

2 tablespoons grated coconut ( I used frozen)

Water, if needed

 

1.              In a large skillet heat the vegetable oil over medium heat. Add the mustard seeds. When they begin to crackle add the curry leaves, ginger and dried red chilies. Sauté for a few seconds.

2.              Add the vegetables.  And then the ground spices.

3.              Sauté for several minutes until the flavors mix. If the mixture starts to stick, add a few tablespoons of water at a time.  Cover and reduce heat to low. Allow to cook for about 20 -30 minutes or until the vegetables are tender.

4.              Garnish with grated coconut. Serve hot.