Back to basics: yogurt

Fresh homemade yogurt

I’ll keep this short and sweet. We’ve been in lock down (shelter in place/ social distance mode) for at least a month and a half.  So, I thought I would make videos of really simple things that I never really thought warranted videos.  But given a lot of time to reflect – like, a lot of time during this pandemic – I realized that sometimes it’s the simple things that we take for granted.  Case in point: yogurt.  It’s probably the easiest thing to make provided you have milk, a yogurt starter (any plain yogurt should work provided it has live yogurt cultures), a way to keep it warm (110°F) and time (a few hours).  People have been making yogurt for millenia, so it’s literally not rocket science, because rockets did not exist 5000 years ago.  Unless aliens were actually the ones who… oh never mind.  Check out the video for how I do it. As yogurt making is so simple and easy, it’s inherently calming, because you’re doing nothing but waiting.  And so, inspired by my niece and her first foray into ASMR, I decided to try my hand at making a calm and soothing video. Let’s just say, at least the yogurt turned out.  I’ll let you be the judge. Please watch with volume up or headphones for the full calming effect.

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Dildar’s Aloo Tikki and Tamarind Chutney

Beautiful aloo tikki with homemade yogurt and tamarind chutney

In the brief time I’ve known Dildar (aka Guru) and his wife Roompa, they have proven themselves to be not only witty and attractive (perfect date material – good thing they’re married to each other), but also gracious hosts and fantastic cooks. Together with Alka (also a fantastic cook), they are The Foodist Colony. Once a month or so, they cook for and host supper club during which they prepare a delicious multi-course meal (each course is served with a drink or cocktail of Dildar’s creation) for a select number of lucky guests . Now, I have yet to partake in one of these fabled meals, but I will soon. To tide me over, I was fortunate enough to invite myself over to Dildar and Roompa’s apartment to video and sample one of Dildar’s childhood favorites: aloo tikki served with tamarind chutney.

It’s tough being me. I know. But that’s why this blog exists – to share with all of you, the delicious things I get to eat. Count Dildar’s aloo tikki among them. And count yourselves lucky to be given his recipe and these oh so informative cooking videos. Please enjoy!

Dildar’s Aloo Tikki Recipe:
Ingredients
3 – 5 russet potatoes
2-3 red onions (diced)
1 tsp salt
1 tsp pepper (white)
1 tsp ground coriander seeds (roasted)
1/2 tsp chili powder
1/2 tsp garam masala
1 egg (for egg wash
panko bread crumbs
canola oil (for frying)

Here’s how he does it:

Tamarind Chutney Recipe:
Ingredients
2 cups of water
3 tbsp of tamarind paste/ concentrate
1 tsp roasted ground cumin seeds
1/2 tsp salt
1/4 -1/2 tsp black salt
1/2 tsp pepper (white)
1/2 tsp chili powder
1/2 tsp garam masala
2 tbsp sugar

This is how he does it:

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C’s Hot Wings!

My attempt at plating. Anyway, you get the idea. Wings and drumettes with sauce.

Alright, I meant to put this up before the Super Bowl, but I got waylaid by Chinese New Year’s festivities (stay tuned for a future posting).  So football season is now officially over.  But really, who needs to watch grown men running around in skin tight pants, head butting each other in order to enjoy spicy and delicious chicken wings?  I, for one, do not.  And neither should you.  It’s always the right time for hot wings.

Here’s the recipe (as usual, quantities are suggested):

Ingredients:
8 oz chipotle peppers in adobo (or from 1/2 cup to 3/4 – depending on how spicy you want it)
2 – 3 tsp to of fish sauce
1-2 tsp of vinegar
1 tbsp of ginger
1-2 tsp of garlic
2-3 tbsp of plain yogurt
2 1/2 lbs of chicken wings

Here’s how you do it:

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Shefali’s Baigan Burtha

And we’re back and with a recipe to boot! It has been a while. I know. Right now winter is quickly descending upon us in the northern hemisphere and for those of us who live in areas like NYC that means, winter jackets, hats, gloves and lots of roasted root vegetables, soups and if you’re me, heavy meaty stew type dishes. Well here’s a dish that will take you back to summer with it’s light vibrant flavors and fresh ingredients.  Also, I shot this video a few months ago when it was summer.  All good things taken time.  Isn’t that what they say? So really, it’s not so much a seasonal dish so much as a delicious one. If you can get eggplant, you can make baigan burtha.   This is Shefali’s take on it. By the way, this is also Shef’s delicioustings debut as a contributing cook – she’s been seen as a contributing eater several times.  So, I hope you enjoy the full video and the recipe.

Shef cooks up burtha

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Summer Travel food log

Alright, so I’m back.  I know it’s been a while since I’ve posted anything.  Sorry to all you three readers of this blog. But I’m back and in between jobs (not working) so I will be putting more stuff up very very soon.  In the mean time, check out some words and photos from my summer travels – all food focused of course.  Click on the mushroom below to have your mind blown by the  full story.

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