Stir Fried Radish

Radish. Yum! This crunchy vegetable tastes so good and fresh raw, that I hardly ever cook with it. But this recipe is really easy, and has those special Indian flavors. If you are looking to try something different with your summer crop of radish, do try this!

Stir Fried Radish

You will need:

2 tablespoons vegetable oil
1/4 tsp mustard seeds
Radish, very thinly sliced, about 2 cups
1/2 cup white onion, finely chopped
2 cloves garlic, crushed
1 teaspoon red chilli powder
1/2 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 tsp lime juice
1/2 teaspoon salt (or more to taste)
1/4 teaspoon Garam masala

Heat oil in a wide skillet on medium heat, then add the mustard seeds. When they start sputtering, add radish spread out in skillet evenly, fry on medium heat until slightly softened, about seven minutes. Then add the onions, garlic, chilli powder, coriander powder, cumin, lime juice and mix really well to combine. Sprinkle on salt. Then, add the garam masala and give it a good stir. Serve hot with rice. Enjoy!

Memories of Mac n' Cheese

Macaroni and Cheese occupies a somewhat delicate place at our dining table. My husband and I both have had ups and downs with this classic American comfort food. For him it involves recurring nightmares of the gooey glop that they dared to call Mac n' Cheese and served to him in his elementary school cafeteria. Forcing himself to try one bite before escaping the teacher's watchful eye to hide under the table pretending to tie his shoelaces while actually shoveling the remaining gummy mass on his plate into the pockets of his jeans, one fistful at a time, quite inadequately sheathed in layers of paper napkins. My first Mac n' Cheese experience was in my freshman year dorm, with the "mac n' cheese in a box" variety (brand shall remain unnamed), that resulted in a gluey mess of macaroni shells held together with  cheese-like product that was an unsightly shade of orangey-yellow. Maybe I did it wrong, but I won't go there ever again.

We have since moved onto more civilized versions of macaroni and cheese, and I now delight in its endless culinary variations. This Bacon Bleu version of Mac N' Cheese is definitely a favorite of mine, and is such an easy recipe too. A classic combination of flavorful bacon, and bleu cheese. I watched a lady on television make a version of this once and have adapted it to be my own which, in this case, means fewer calories. Anyone who has watched this particular lady with the butter knows why. I also added some sliced zucchini for color, and crunch.

A few notes on the recipe:
Bleu cheese is definitely strong, so I would recommend substituting part of it with something milder if you don't like bleu cheese so strong. Also, I use the term "crumbled bacon" below but the truth is:
a) I am terrible at crumbling bacon as most of it disappears into my mouth, and
b) I don't actually "crumble" it, more like rip it into one inch chunks.

Bacon Bleu Mac N' Cheese

You will need:

2 cups uncooked elbow macaroni
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup zucchini sliced to about 1/4" thick
3/4 cup milk
1/3 cup all-purpose flour
1/2 cup plain yogurt
1 cup bleu cheese, crumbled
1/2 cup freshly shaved Parmesan
2 slices bacon, cooked and crumbled

Cook bacon, crumble into small pieces and set aside. Bring a large pot of water to a boil. Add salt, then add the macaroni and cook according to package instructions; drain and set aside.
In a saucepan over medium heat combine butter, salt, and pepper. Once butter has melted, stir in milk, flour, yogurt, bleu cheese and Parmesan. Then add zucchini and stir for about 1 minute, just until heated through. Then add cooked macaroni into cheese. Lastly, toss in the crumbled bacon and give it a good stir. Serve hot. Enjoy!

The Most Awesome Summer Watermelon, Ever

Is it salad, is it dessert? Or is it happy hour? Call it what you will, this watermelon is delicious and certainly quenches that need for something cold and fruity on a warm day (of course, for those of the appropriate legal drinking age). Oh, right, did I not mention that this is infused with vodka?  :)

Summer Watermelon

Serves 4

You will need:

6 cups 1" chunks of watermelon
1/2 cup very cold vodka (we keep ours in the freezer)
1/4 cup fresh lemon juice
4 tablespoons white sugar
2 tablespoons fresh mint leaves, torn up

Whisk together the lemon juice, and sugar until sugar has dissolved. Then stir in the vodka. Pour mixture over the watermelon, then add the mint. Gently toss. Chill for at least half an hour before serving. Give it a good stir before dishing up. Enjoy!

Butter Chicken (Murg Makhani)

Butter, and Chicken.  Yes, it is really good.

This is an extremely popular Indian dish that can be as spicy or mild as you like, but is typically not very spicy. Certainly not so much that it will sear your taste buds right off. In fact, I made this for a group of friends a few months ago, and many in the group said it reminded them of Chicken Paprikash - quite similar in its use of ingredients. So, since this is a close cousin to the popular American dish (if you're familiar with it) you will know that it isn't that spicy. Do try it!

Butter Chicken (Murg Makhani)

Serves 8

You will need:

2 boneless skinless chicken breasts, cut into 1" pieces
Juice of 1 lime
1 heaped tablespoon red chilli powder (adjust to suit your taste)
3 tbsps veg oil
2 onions chopped
2 cloves garlic, minced
1 tsp ginger, finely chopped
10 whole black peppercorns
2 tablespoons garam masala
2 tsps coriander powder
1 tsp cumin powder

1/4 tsp turmeric powder

1 cup plain nonfat yogurt

4 tablespoons tomato paste

2 cups chicken stock

2 tablespoons fresh chopped cilantro, plus more for garnish

3 tbsps butter, brought to room temperature

Salt to taste

Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour in the refrigerator. Whisk together the yogurt, garam masala, peppercorns, coriander, cumin and turmeric powders and add them to the chicken. Allow to marinate for another hour in refrigerator.

Heat the oil in a deep pan on medium heat. When hot, add the onions and fry until golden brown. Then add the ginger and garlic. Fry for a minute.

Remove the chicken pieces from the marinade mix (save the marinade! you will need it shortly) and fry the chicken pieces till cooked through, (for 1" size pieces this would take about 5 minutes on medium heat on my stove - the cooking time will vary for you). Now add the tomato paste, chicken stock, and reserved marinade mix to the chicken. Cook until the chicken is tender and the gravy has thickened and reduced by about half.

Then, melt the butter and pour it over the chicken, stir to combine. If desired garnished with cilantro, and serve hot with rice or any flatbread. Enjoy!

Summer Vegetable Risotto: An Hour Well Spent

Cooking keeps me sane.  So making this slow, intense risotto for dinner tonight was just perfect. 

Risotto is one of those dishes that takes forever to make, and, unfortunately, there is no shortcut around the method.  While I personally equate this to a kind of yoga, I completely understand that not everyone wants to stand in the kitchen pouring and stirring constantly, for thirty minutes straight. However, if you ask me, the end result is worth it!  So, if you're going to make any risotto at all, let it be one that has intense flavors, and is creamy to the last bite...like this one.  Earthy farmer's market flavors abound in this Summer Vegetable Risotto.  We didn't hesitate one bit in lapping up our dinner. Enjoy!

Summer Vegetable Risotto

Serves 6

You will need:

1 lb fresh asparagus, trimmed and cut into 1" pieces
1 lb fresh zucchini, halved and sliced 1/4" thick
2 tablespoons extra virgin olive oil
2/3 cup finely chopped red onion
3 cloves garlic
1 cup arborio rice (in a pinch, short-grained rice will do!)
1/4 cup good dry white wine
4 1/2 cups vegetable stock
1 tablespoon butter
1/2 cup shaved fresh parmesan
optional - chopped fresh parsley
optional - fresh cracked black pepper

Bring a large pot of water to a boil, and cook the asparagus and zucchini for about 3 minutes, just until crisp tender. Drain into a colander and run cold water over the veggies immediately to stop them from continuing to cook. Set aside.
Meanwhile, heat up the vegetable stock in a saucepan and keep simmering nearby.
Heat the oil in a large saucepan or skillet over medium heat, then saute the onions and garlic for about 2-3 minutes, just until onions are translucent. Add arborio rice, stirring constantly for about 1 minute. Then add the white wine and stir until it has fully evaporated, about 2 minutes. Then ladle in about 1 cup of the simmering vegetable stock. Stir the rice constantly until the stock has been fully absorbed, about 5 minutes. Then add 1/2 cup more of the stock, stirring until fully absorbed. Repeat this process, adding about 1/2 or 3/4 cup of stock at a time, until all but 1/4 cup of the stock has been added and absorbed into the rice, about 25 minutes total. Add in the asparagus and zucchini and stir for about 1 minute, just until warmed through. Remove risotto from heat, and stir in the butter and parmesan. Last, add the remaining 1/4 cup of vegetable stock and give it a gentle stir. Serve warm, garnished with parsley and freshly cracked black pepper. Enjoy!

Note: I don't add salt, because there usually seems to be enough salt from the cheese and vegetable stock. However, if you must add salt, about 1/2 teaspoon added to the saucepan should do it!

Hariyali Chicken (Green Chicken Curry)

This one is a very popular North Indian dish that has become a favorite in our house for two reasons: 1) because we love anything green, and 2) because it packs terrific flavor and has the perfect level of spicy-ness! It cooks up easily in a big batch and reheats wonderfully. Do try it.

 Hariyali Chicken (Green Chicken Curry)

Makes 6 servings

1 1/2 cups fresh cilantro
12-14 large mint leaves
2 jalapeno peppers
1/2 of a medium-sized red onion
1 1/2 " piece of ginger root
6 cloves garlic
1/4 cup water, plus additional 1/2 cup water
2 tablespoons vegetable oil
2" piece cinnamon stick
4 cloves
2 teaspoon cumin powder
1 teaspoon coriander powder
2 cups of boneless chicken breast or thigh, cut into bite-sized pieces
1/4 cup heavy cream, OR 1/4 cup plain yogurt whisked into a smooth consistency
1 teaspoon salt
1/2 teaspoon pepper

In a food processor, grind together cilantro, mint leaves, jalapeno peppers, red onion, ginger, and garlic, until it forms a fine paste, gradually adding the 1/4 cup of water to it in between mixing. Set aside. Heat the vegetable oil in a large skillet on medium heat. Add the dry spices and fry for 30 seconds. Then add the green paste and fry for about 2 minutes, until the paste becomes thick and fragrant. Then, add the chicken pieces and mix thoroughly to ensure all pieces are coated well with the green mixture. Add the 1/2 cup of water, and bring to a boil. Once it is boiling, let cook uncovered on low for about 20 minutes until the chicken has cooked through and curry has thickened a bit. Remove from heat and stir in the yogurt or heavy cream. Garnish with fresh cilantro leaves if desired, and serve hot with rice or any flatbread. Enjoy! 

Avocado Margaritas

An Avocado Margarita. Quite possibly the only thing better than a regular Margarita. Perfect on a warm summer evening. Or pretty much at any time of day or year. I skipped dinner altogether last night, in favor of this easy and deliciously hearty frozen green drink!

Avocado Margaritas

Serves 4

You will need:

1/2 cup tequila
1/2 cup margarita mix
2 cups ice
1 avocado
1/2 tablespoon red chili powder
1/2 tablespoon coarse salt
lime

Mix salt and chili powder. Rim four margarita glasses with lime and coat with salt mix. Blend together ice, tequila, margarita mix, and avocado. Pour into glasses. Enjoy!