This recipe was inspired by Chilis to Chutneys by Neelam Batra. I barely changed a thing, but when I first made it it was very, very, very salty. I adjusted the amounts for The Kitchenless Cook, and it turned out much, much better. I also changed how the vegetables were cut. I find that larger slices of vegetables mix better with the shape of the egg noodles. I prefer No Yolks brand, but feel free to use your favorite brand. It will still taste divine.
****
Ingredients:
One package No Yolks egg noodles
1/2 small cabbage, cored, quartered and sliced into about 1-inch squares
1 Japanese or English cucumber, peeled, seeded, and sliced into 1-inch slices
3 carrots, peeled and julienned
1 bunch green onions, sliced including green parts
1-inch piece of ginger, peeled and minced
2 large cloves garlic, crushed
1 1/2 TBSP soy sauce
1 TBSP balsamic vinegar
1 TBSP spicy vinegar (another tablespoon of balsamic vinegar can be used if you don't have spicy vinegar)
1 TBSP sesame oil
1 to 2 tsp chili oil
1 TBSP sugar
1 TBSP salt
2 TBSP sesame seeds lightly toasted (toasting isn't necessary, but does add a richer flavor)
1 tsp chaat masala
Directions:
Bring water to a boil in an electric wok. Add noodles and cook for only 5-7 minutes. Noodles must be undercooked.
Mix cabbage, cucumber, carrots, and green onions together.
Whisk together all remaining ingredients. Combine noodles, vegetables, and dressing together. Mix until fully combined.
It can be served warm right after it is made, but I prefer to let this salad sit overnight. I think it gives much deeper and combined flavor. And it is excellent cold!
Showing posts with label electric wok. Show all posts
Showing posts with label electric wok. Show all posts
Sunday, April 4, 2010
Cuisine: Jason's Chaat Masala
This was inspired by Chilis to Chutneys by Neelam Batra. I wanted to make it exactly like the recipe, so I went to the local Indian market to find the ingredients. I found almost all of them, but I didn't find the tamarind powder. I then looked in stores all over San Francisco to no avail. It was tragic.
So...I did what I do best. I improvised. And I added my own special twist. Can you tell which ingredient was mine? I'm sure you can.
****
Ingredients:
2 TBSP cumin seeds
1 TBSP carom seeds
1 1/2 tsp black peppercorns
1/2 cup mango powder
1 TBSP black salt (it is actually not salt)
2 tsp ground ginger
1 tsp ground dried mint
2 tsp spicy paprika
1/2 tsp cayenne pepper, or to taste
Directions:
Place the cumin in an electric wok and roast over high heat until they start to brown. Add the carom seeds and cook for 1 more minute. Turn heat off and stir for another 2 to 3 minutes. Let cool to room temprature.
Place cumin and carom seeds and black peppercorn in a spice grinder. Grind until it is a fine powder. Pour into a bowl and add remaining ingredients. Stir until all ingredients are incorporated evenly. Store in an airtight container.
So...I did what I do best. I improvised. And I added my own special twist. Can you tell which ingredient was mine? I'm sure you can.
****
Ingredients:
2 TBSP cumin seeds
1 TBSP carom seeds
1 1/2 tsp black peppercorns
1/2 cup mango powder
1 TBSP black salt (it is actually not salt)
2 tsp ground ginger
1 tsp ground dried mint
2 tsp spicy paprika
1/2 tsp cayenne pepper, or to taste
Directions:
Place the cumin in an electric wok and roast over high heat until they start to brown. Add the carom seeds and cook for 1 more minute. Turn heat off and stir for another 2 to 3 minutes. Let cool to room temprature.
Place cumin and carom seeds and black peppercorn in a spice grinder. Grind until it is a fine powder. Pour into a bowl and add remaining ingredients. Stir until all ingredients are incorporated evenly. Store in an airtight container.
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Cuisine: Jason's Original Chicken Chaat Masala
I bought this fabulous cookbook called Chilis to Chutneys< by Neelam Batra. It showcases dishes and recipes with Indian flavors that are accessible to a Western palate. I love, love, love Indian food. It has a kick and uses such different aromas and spices. I was excited to experiment with her recipes and discover ones of my own.
Along the way, I created this. It wasn't anywhere in her cookbook, but it is inspired by her. It tastes like a curry you would find in a restaurant. And while it has many steps to make it, it is fairly easy. I made this in an electric wok as part of The Kitchenless Cook. And it was the hit of the party.
****
Ingredients:
4 TBSP corn starch or tapioca flour
2 tsp chaat masala (you can substitute garam masala if that is all you can find)
2 chicken breasts, sliced into long thin strips2-3 TBSP oil
4 dried red chili peppers
1 bunch green onions, sliced thinly lengthwise including green part
2 serrano peppers or jalapenos, seeded and diced
1 can garbanzo beans, drained and rinsed
1 can diced tomatoes
4 curry leaves
2-3 inch piece of ginger, peeled and minced
1 3/4 cups water
chaat masala, to taste
salt, to taste
Directions:
Mix the corn starch and chaat masala together ensuring it is evenly mixed. Dip the chicken into the mixture making sure it gets completely covered. Set aside on a plate or in a bowl.
Heat the oil in an electric wok on high heat. Add the dried chili peppers to the oil and cook stirring constantly until the peppers turn dark. Add the chicken in batches and fry until cooked (about 6 minutes). Drain chicken on a paper towel.
In the same oil used for frying with the heat still on high, add the green onions and serrano pepper or jalapeno. Fry for about 5 minutes.
Add garbanzo beans and the whole can of diced tomatoes including juice. Bring to a boil. Add curry leaves and ginger. Boil for about 5 minutes. Add chicken pieces. Add water making sure liquid covers chicken. Reduce heat to simmer. Cook for about 30 to 40 minutes with cover on making sure to stir occasionally.
Turn off heat and let cool for about 10 minutes. Serve with cardamom rice.
Along the way, I created this. It wasn't anywhere in her cookbook, but it is inspired by her. It tastes like a curry you would find in a restaurant. And while it has many steps to make it, it is fairly easy. I made this in an electric wok as part of The Kitchenless Cook. And it was the hit of the party.
****
Ingredients:
4 TBSP corn starch or tapioca flour
2 tsp chaat masala (you can substitute garam masala if that is all you can find)
2 chicken breasts, sliced into long thin strips2-3 TBSP oil
4 dried red chili peppers
1 bunch green onions, sliced thinly lengthwise including green part
2 serrano peppers or jalapenos, seeded and diced
1 can garbanzo beans, drained and rinsed
1 can diced tomatoes
4 curry leaves
2-3 inch piece of ginger, peeled and minced
1 3/4 cups water
chaat masala, to taste
salt, to taste
Directions:
Mix the corn starch and chaat masala together ensuring it is evenly mixed. Dip the chicken into the mixture making sure it gets completely covered. Set aside on a plate or in a bowl.
Heat the oil in an electric wok on high heat. Add the dried chili peppers to the oil and cook stirring constantly until the peppers turn dark. Add the chicken in batches and fry until cooked (about 6 minutes). Drain chicken on a paper towel.
In the same oil used for frying with the heat still on high, add the green onions and serrano pepper or jalapeno. Fry for about 5 minutes.
Add garbanzo beans and the whole can of diced tomatoes including juice. Bring to a boil. Add curry leaves and ginger. Boil for about 5 minutes. Add chicken pieces. Add water making sure liquid covers chicken. Reduce heat to simmer. Cook for about 30 to 40 minutes with cover on making sure to stir occasionally.
Turn off heat and let cool for about 10 minutes. Serve with cardamom rice.
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Cuisine: Homemade Berry-Aid Soda
Soda. I love it. I am an addict. I can drink it any time and any place. I know it isn't healthy, but it doesn't stop me from guzzling it down. We were hosting The Kitchenless Cook, which inspired me to ask, "How do I make a great tasting soda, naturally, and without a kitchen?" I tinkered and toyed, and this divine natural soda is what resulted. Perfect for a day in the sun. Or as a cocktail mixer too!
****
Ingredients:
2 pints raspberries
1 quart strawberries, cored and quartered
3 inch piece of ginger, peeled and minced
1 bunch mint leaves
3 1/2 cups water
1 1/4 cups sugar
1 1/14 cups brown sugar
4 tangelos, juiced
5 lemons, juiced
6 limes, juiced
seltzer water
Directions:
Put the water, sugar, ginger, and mint together into a pot or electric wok and bring to a boil. Boil for about 10 minutes. Add raspberries and boil for 5 more minutes. Add strawberries and boil until liquid become thick and syrupy. Remove from heat or turn electric wok off. Let liquid cool.
Strain the liquid twice through a colander. If you do not have a colander, you can strain it through cheese cloth or muslin, which can be purchased at a grocery store or even at the hardware store which is surprisingly cheaper AND is exactly the same thing as cheese cloth.
Add the tangelo, lemon, and lime juice to the syrup.
To serve, put a few ice cubes in a cup and add equal parts seltzer water and syrup.
****
Ingredients:
2 pints raspberries
1 quart strawberries, cored and quartered
3 inch piece of ginger, peeled and minced
1 bunch mint leaves
3 1/2 cups water
1 1/4 cups sugar
1 1/14 cups brown sugar
4 tangelos, juiced
5 lemons, juiced
6 limes, juiced
seltzer water
Directions:
Put the water, sugar, ginger, and mint together into a pot or electric wok and bring to a boil. Boil for about 10 minutes. Add raspberries and boil for 5 more minutes. Add strawberries and boil until liquid become thick and syrupy. Remove from heat or turn electric wok off. Let liquid cool.
Strain the liquid twice through a colander. If you do not have a colander, you can strain it through cheese cloth or muslin, which can be purchased at a grocery store or even at the hardware store which is surprisingly cheaper AND is exactly the same thing as cheese cloth.
Add the tangelo, lemon, and lime juice to the syrup.
To serve, put a few ice cubes in a cup and add equal parts seltzer water and syrup.
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