Spicy Mumbai Potatoes

Reader Ilana Berg, from Miami, sent in this recipe of a dish she loved while traveling through India, where she met some Bene Israel Jews:

Photo by: Ilana Berg

Yields 6-8 portions

Ingredients

• 3 pounds new potatoes
• vegetable oil for frying
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground hot chilli peppers
• 1 teaspoon ground dried chilli flakes
• 1/2 teaspoon turmeric
• 1/2 teaspoon curry powder
• 1 tablespoon freshly squeezed lemon juice and 4 tablespoons water
• 1 1/2 cups shelled peas
• 2 tablespoons chopped cilantro, to garnish

Directions

1. Peel the potatoes and cut into 2 1/2 inch pieces
2. Transfer to a large pan and cover with cold water. Add the salt and bring to a boil over high heat. Reduce the heat and simmer for 7 minutes, or until tender (yet slightly undercooked), test by inserting a knife. drain and rinse under cool running water
3. Heat about 4 tablespoons of oil in a skillet. Add the cumin, chilli powder, chilli flakes, turmeric and and curry powder and cook., stirring to blend for 30 seconds.
4. Carefully add the potatoes and stir to coat with the spicy oil. Add the lemon juice and water, cover and cook for 5 minutes or until tender. Stir occasionally.
5. Stir in the peas and cook for 2-3 minutes, or until the vegetables are tender and any liquid is absorbed. Spoon into a serving bowl and sprinkle with the cilantro.

It sounds like a great side dish and I can’t wait to make it; so… enjoy, gentle reader, enjoy!

CS

Indian Hamentashen?

Chef Vijay Jagtiani,  from Shalom Bombay (344 Lexington Avenue – between 39th and 40th – New York, NY 10016 – Tel: 212.922.0224 – Fax: 212.922.0124), shares a delicious Indian recipe:

Vegetable Samosas (the “new” hamentashen)

Yield: 16 Samosas

Filling

Ingredients

• 6 potatoes with skin
• 2 tbsp vegetable oil
• 1tsp cumin seeds
• 2 inches peeled fresh ginger
• 2 chopped green chillis
• ½ chopped onion
• 1 cup frozen green peas
• 2 tbsp chopped cilantro
• ½ tbsp turmeric powder
• ¼ tbsp coriander powder
• ½ tbsp salt
• ¼ tbsp chile powder

Directions

1. Boil potatoes, Remove Skin and Mash and put aside.
2. In a non-stick pan heat oil, add cumin seeds, ginger, green chillies and onion and brown. Addpeas. Cook 2-3 minutes and add mashed potatoes.
3. Mix cilantro, turmeric, coriander and chile powder together. Mix into the potato mixture and letcool for 15 minutes in fridge

Dough

Ingredients

• ¼ Cup of White Flour
• ¼ Cup of Vegetable Oil
• ½ Tablespoon of Salt

Directions

1. Mix all of the ingredients together until they form a hard dough. Make lemon size balls of
2. dough.
3. Place the balls on a flat surface and press with a rolling pin to get an average thickness. Cut it to make a half circle.
4. Take one of the half circles. Dip your forefinger in water and line the edges of half circle with the wet finger. Then give it a shape of cone.
5. Stuff it with about 1 tbsp ofprepared filling and seal it firmly.
6. Deep Fry, Serve with Sweet Chutney.

Sweet Chutney

Ingredients

• 2 Cups of White Vinegar
• 2 Cups of Tomato Ketchup
• 1 peeled Pear
• 1 lb Red Seedless Grapes
• 2 Bananas
• salt
• 1 tbsp cumin seeds
• ½ tbsp chile powder
• Pinch of orange/red food color powder

Directions

1. Grind vinegar, ketchup, pear, grapes and bananas together in food processor.
2. Add salt to taste, cumin, chile and food color. Mix and enjoy.

Enjoy, gentle reader, whether on Purim or at any other time.

CS

The Week’s Events

Monday, March 14

Photo by: ArtScroll

11:30 am

Location:

Pomegranate Supermarket (1507 Coney island Avenue – Corner of Avenue L – Tel: 718.951.7112)

Who:

Susie Fishbein

Subject:

Cooking Demonstration: Fish (last part of series)

• Poached Salmon with Roasted Red Pepper Sauce
• Tuna Teriyaki with Radish Salad
• Green Tea Poached Cod

Free!

———-)xnOnx(———-

7:00 pm

Location:

210 West 101st Street, Apartment 9L (in Manhattan, between Amsterdam Avenue and Broadway)

Who:

Lévana Kirschenbaum

Subject:

Lévana’s Dinner and a Show

THE VEGETARIAN INDIAN FEAST GLUTEN-FREE – Lévana will demonstrate the following dishes:

• Corn hot and sour soup
• Aloo gobi
• Vegetable pancakes in ghee
• Jasmine rice
• Apricot chutney
• Yogurt raita
• Mango lassi
• Carrot nut pudding

The Demo runs from 7:00 to 9:00 followed by dinner, classes cost $45.00 for one session, $120.00 for 3 sessions or $200.00 for 5 sessions and a signed cookbook. Make your reservations at: http://www.levanacooks.com/kosher-cooking-classes/weekly-classes/

CS

Shalom Bombay

Say Namaste as you enter Shalom Bombay (344 Lexington Avenue – between 39th and 40th – New York, NY 10016 – Tel: 212.922.0224 – Fax: 212.922.0124) this exotic Indian adventure.  Above your head flows the Ganges – the life force of a nation. The environment is earthy with touches of scrolled ironwork wall pieces, and the tables are set simply- as all guests are welcomed with an introductory taste of a dish called Papri Chaat, complements of the house.

Papri Chaat

It consists of crispy crackers served with chopped potatoes, onions, parve sour cream and tamarind sauce – served cold. Mildly spicy and flavorful, it set the stage for the rest rest of the meal.

SYR and I washed and sampled their breads. SYR adored the warm, fresh from the oven Tandoori Paratha bread (a multi-layered flat whole wheat bread), while I had their just baked Onion Kulcha. Both were superb!

SYR chose a Chicken Tikka Masala, while I had their Tawa Chicken. Hers was made with barbecued chicken cooked in tomatoes and onion. Very flavorful, a bit spicey, but definitely interesting.

Tawa Chicken

Having grown up in Uruguay, I am more used to spicy food and my Chicken Tawa came with boneless pieces of chicken served with onion, bell peppers and spices. I liked it!!

We then shared their Vegetable Pakoras…

Vegetable Pakoras

…an assortment of deep-fried spinach, eggplant, cauliflower and potatoes. Frankly, cauliflower was never a favorite of mine, yet… fresh deep fried is just so good when it’s done right.

We segued with their Mixed Kabab Tandoori Platter…

Mixed Kebab Tandoori Platter

It comes with an assortment of lamb, beef and chicken kababs marinated and roasted in a clay oven. We both found the various meats flavorful, tender  and wonderfully spiced.

SYR enjoyed a 2009 Herzog Selection, Chateneuf Rouge. A semi sweet, mildly fruity but dry enough wine that amply complimented her dishes. I had the 2007 Galilee Hills Segal Fusion (with 60% Merlot, 20% Cabernet Franc and 20% Sauvignon Blanc), with a somewhat smoky undercurrent and lots of fruitiness, I found it a perfect companion to these spicy foods.

We both finished our meals with their exotic desserts, SYR had the Rice Pudding, served with almonds, pistachios and raisins, which she found unusually tasty. I had the Moong Daal Fudge dessert – mashed lentils cooked with sugar and nuts – it was just sweet enough without being overpowering.  Kind of likea sweet version of kishka- nice and very tasty, I wish it had been a bit creamier though.

It was a great meal, coupled with good wines and great decor. We just have to come back for more, but next time I plan to have some of their Indian beers. I hear the Kingfisher is unusually tasty, spicy… just made for these type of food!

Don’t wait for monsoon season to try this superb gastronomic delight; it’s sure to become a fast favorite when you’re ready to curry favor with family and friends or spice up your evening out.

CS