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Posted by roopaonline on March 12, 2008

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Chicken Saag-wala: My favorite chicken dish (with spinach!)

Some thanks for this recipe should go to a college-mate from Oxford, but I've taken all kinds of liberties with it, of course. Components of this great dish: About 2 pounds of chicken ( ~ 2 breasts, and 2 legs) 2 medium onions 2 medium tomatoes garlic paste ginger paste cloves cardamom bay leaves 2 boxes frozen chopped spinach (10 oz each) OR about 2 medium bunches Heavy cream (optional) Olive oil Optional: a cup of chicken broth, One 6oz can of tomato paste Prep: Start by cubing the chicken breasts into 1-inch cubes, and halve the legs. I've found that the curry tastes better when you have some pieces with bones in them, hence the leg pieces . Chop the onions into think slices. Cube the tomatoes. Turmeric, garam masala and chili powder (all available in the cool lil ' Indian stores on Lexington and 28 th in NYC. For other cities, look for stores that stock regional cooking ingredients.) Defrost the spinach. (If you're going with fresh spinach, rinse the spinach BE...

Achari Tofu: Spicy Baked Tofu

This morning, my daughter wanted me to make her favorite dish, which always reminds me of my granny. "Chor-parippu-nai", which is Malayalam for rice with lentils and ghee (clarified butter). I don't remember much about my maternal grandmother, since she passed away when I was very young. But one memory that sticks is how she would make little balls of rice/lentils/ghee and feed then to us as we sat around her and listed to her recount tales from the Indian scriptures, Ramayana and Mahabaratha. The aromatic rice along with the pappads, and her sweet voice laying out all kinds of fantastic episodes of victory snatched from the jaws of defeat, in the waning evening light - all made for such a soothing, sensory experience. It's a very special memory, and I love that my kids know something about that warm feeling from my telling them about my grandma as I feed them this dish. I'll share the simple recipe later on this blog. Since I was making chicken cutlets f...

Ginger Achar (Indian Pickle): What to do with leftover gari (Japanese pickled ginger)

Last weekend, we invited a few friends over for a Japanese meal, and while the sushi was all gone, we were left with a rather large bowl of gari, the accompanying sliced ginger. My husband, Sree Sreenivasan, asked his Facebook and Twitter friends what we should do with it, and received 38 suggestions on FB and a few via tweets . These included recommendations to: freeze it, put it in salads, spice Bloody Mary drinks, add to tea, snack as is, turn into a flu remedy, candy it, make into a chutney, use as sandwich spread, spice soba noodles, drop it in smoothies, make injikari (a traditional Kerala dish), to puree and turn into ice cubes. All great suggestions, and I really liked the last idea of frozen spices to use as needed in the future. However, I went with the advice from Aarti Virani, Shakthi Girish and Nivedita Chandrappa, to make the ginger into an oorga or achar or Indian pickle since I know how much Sree loves Indian pickles. ...

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