Paratha (Indian Flatbread)

Hey everyone! Sorry I neglected to post yesterday, and also sorry it's not a legitimate meal. I have so mach leftover food though from Super Bowl XLIX that I just can't justify cooking a meal yet. This paratha though is delicious by itself with a nice chutney, or split in half and stuffed with sandwich meats.
This bread is a nice quick recipe, and it's also nice and hearty. I wish I had the time to make a spiced chutney with this for the evening, but after a long day of work I'm just so tired I can barely read what I'm typing!

Paratha

• Flour (2 Cups)
• Salt (1 Teaspoon)
• Water (3/4 Cup)
• Butter (2 Tablespoons)

Instructions

• In a large bowl, mix together the Flour, Salt, and half of the Water.
• Slowly add more Water until just all of the Flour is used. 
• Knead the dough on a lightly floured surface for 15 minutes.
• Let rest until the dough has risen by double (30 minutes minimum). 
• Divide the dough out into 8, roll each into a thin circle.

• Rub with a little bit of Butter, fold in half, rub with Butter again and fold in half. 

• Take each folded paratha, and roll out into a slightly oval shape.
• Heat up a skillet on medium-high heat, and spread a small amount of Butter onto the pan. 
• Lay out the parathas onto the pan, and cook each side for around 2 minutes.

I loved how simple these were to make, and I also can't get over how great they tasted sliced in half and stuffed with pulled pork. Nothing beats a simple addition to a meal, especially when you have little time after a late work night.

I can't wait to snuggle up with my cat, my fiancé, and some more Eragon. 

Pork Loin with Apple Chutney

I can't say much more about this recipe except for food-orgasm. Honest. I absolutely can't believe how well this mix of stuff paired together. I mean I literally just through together this stuff on a whim. My only concept was it had to have 10 ingredients this time around in honor of the ten individuals that have passed in And Then There Were None by Agatha Christie… (A moment of silence for those ten ingredients in my stomach now…)

I think this dish is a great Fall or Winter meal, it has the perfect amount of spice, sweet, and savory to it. None of which overpowers the other. The other thing that I absolutely loved about making this was how I got to can my Apple Chutney for down the road. (Like it will survive not being touched for long - yeah right!) I guess what makes this dish fun too is the fact that it was all spontaneity. I originally went into this evening thinking I was going to make some Bangers and Mash for And Then There Were None and instead this opportunity arose and I couldn't be happier.

So for a dish that will warm you up, and also give you an amazing gift in return then join on in!

Pork Loin with Apple Chutney

Main

• Pork Loin (3/4 - 1 Pound of Pork Loin, Divided into Three Equal Pieces)
• Pepper (2 Tablespoons)

Apple Chutney

• Apples (6, Cored, Peeled, and Diced)
• Onion (1, Chopped)
• Ginger (2 Tablespoons, Minced)
• Golden Raisins (3/4 Cup)
• Apple Cider Vinegar (3/4 Cup)
• Fresh Orange Juice (1 Cup, About 2 Oranges)
• Dark Brown Sugar (1 Cup, Lightly Packed)
• Mustard Seed (1 Teaspoon)
• Red Pepper Flakes (1 Teaspoon)
• Salt (1 Teaspoon)

Instructions

• In a large saucepan combine together everything from the Apple Chutney mix except for the Golden Raisins, and bring to a boil. Reduce heat and simmer for around 50 - 60 minutes stirring occasionally. Most of the stock should reduce by then.
• Preheat oven to 400 Degrees Fahrenheit.
• Coat the Pork Loin in the Pepper, and place on a baking sheet. Take some of the Apple Chutney sauce and spread onto the tops of the three Pork Loin pieces, and also take one tablespoon of the Apple Chutney and put on to each Pork Loin.
• Bake this in the oven for 20 - 30 minutes (or until the meat is done).
• Plate and Enjoy!

This was so yummy, and I loved how the Apple Chutney worked with the Pork Loin. Nothing was overpowering, and it was a simple 12 ingredients (10 if you remove such things like the inclusion of Salt/Pepper as ingredients)! It's also rewarding to be able to can leftovers from something like this because then you can preserve your food to share. Or if your selfish (like us) you can preserve it for yourselves!

A quick tip on canning (if anyone wants to for the Apple Chutney): follow these simple instructions!

Hopefully you all will enjoy trying out this recipe! Let me know what you think.

I'll be giving my review of And Then There Were None tomorrow - so stay tuned!

Coconut Ladoo - The Ending Note to The Hundred-Foot Journey

I'm posting this today along with my review for The Hundred-Foot Journey by Richard Morais.

I told myself that I was going to finish every single book I've read with a little dessert in order to finalize everything on a good note. (Even if the book was dreadful.)

I found it hard to truly come up with something for this book as a dessert, and it has nothing to do with lack of recipes. It was more or less just what I thought summed up the book best. I wasn't sure if it would be a French dessert or an Indian dessert. As such, it turned out for me the ending of the book, how Hassan felt, and some of the other factors towards the end - that an Indian dessert was more suitable.
This Cocount Ladoo was something I thought went deliciously with a handcrafted tea made for me by my friend Sarah from Homegrown Herb and Tea in Portland, Maine.

She blended me a special Indian-French Tea (heavy Indian influence) that was so heavenly. Three other individuals ended up getting the same thing!

Masala Pomme Chai Tea
Made in Maine
by Homegrown Herb and Tea

I think that this was a great finish, and certainly the sweetness of this treat will help resolve any of the bitter feelings that The Hundred-Foot Journey may have left on the tip of my tongue. So without further ado I'll be giving you guys the recipe for this sweet little treat!

Coconut Ladoo

Main:

• Sweetened Condensed Milk (1 Cup)
• Shredded Coconut (1 Cup)
• Almonds (12, Chopped)
• Butter (1 Teaspoon)

Instructions

• Heat the Butter in a small frying pan, and toast the Almonds.
• Once the Almonds are toasted, set aside and add the Sweetened Condensed Milk ad Coconut.
• Mix well and cook on low until the mixture becomes sticky and resistant to stirring. (Approximately 10 minutes.)
• Turn off the burner, and add back in the Almonds mixing well.
• Roll the mixture once it's cool enough into small balls, then take the Ladoos and roll into some extra Shredded Coconut.
• Plate and Enjoy!

These little treats were simple to make, delicious, and perfect for just Ricky and myself to consume as a little snack. I thought it paired well with a rich Masala Pomme Chai Tea, and it took very little effort. (Such a bonus!)

Since I've made dessert to help stymy off the negative vibes I've got from the book, tell me: What is your go to dessert to make you feel better after a wasted effort on something dismal?

Spicy Beef Stew

Let me just say, nothing beats coming home to a crock pot meal. Especially when it makes your whole house smell delicious!

I will say my stew came out a little more thin than a thicker sauce like I wanted - so bear that in mind when making this. (Maybe you can remedy the problem!)

Spicy Beef Stew

Main:

• Beef (1 Pound, Cut into Chunks)
• Water (5 Cups)
• Garam Masala (2 Tablespoons)
• Chili Powder (1 Tablespoon)
• Garlic (3 Cloves, Minced)
• Ginger (1/2 Tablespoon, Minced)
• Apple Hardwood Smoked Bacon (1 Piece)
• Onion (1/2, Cubed)
• Green Pepper (Deseeded, Cut into Chunks)

Instructions

• Place all of the ingredients in the crock pot. Set it on High, and leave it be for around 5 hours, or until the meat is cooked. 
• Remove the Bacon. (It was only for flavoring.)
• Dish it up and enjoy it!*

*If you want a thicker broth, try using the flour method. (I didn't have enough patience with mine and it didn't thicken up…)

I liked the level of spice in this stew. I had my parents over to be the first taste testers on this recipe (thanks you guys!) My mom thought it didn't have enough salt, and it wasn't thick enough. I stand by the thickness of the stew as well, but I preferred this without salt as it brings out the flavor of the cinnamon from the Garam Masala spices. 

Either way, to set something like this up on a cool fall morning, and to come back home to this is delicious. 

There are plenty of variations of an Indian Spicy Beef Stew. I made my own version, but I know there are others. I personally wouldn't mind trying a Nihari version. It's a Muslim Indian Beef Stew, and I know that in The Hundred-Foot Journey this is probably the version that Hassan's sister made. (But I really wanted to put Bacon in mine…)

If any of you try making the Nihari Beef Stew let me see your pictures, and I want to know what you thought of it!

Spicy Beef Stew for the Chilly Autumn Days Tomorrow!

Hello everyone!
Today is an amazing fall day. I wish I could post a video on here of some of the activity going on around my neighborhood, but then I'd be broaching into a separate category of what this blog is about. Yet it's just so amazing watching all the squirrels in our backyard run around and get ready for this winter. They've been burying nut caches in our raised bed gardens as of late, and it really makes me think that this may be a pretty bad winter. If anything means that I'm going to be cooking more crock-pot meals because it's something that helps permeate the house with a warm, nostalgic aroma. (Then I can curl up under a million blankets while it's cooking!)

I decided to cook a Spicy Beef Stew tomorrow for The Hundred-Foot Journey. (Yes it's the last meal recipe!) I think it's fitting, and I also believe that it's great for these cooler fall days. (As I say that the wind just picked up…)

"It was lovely to see your sister again, after so many years. She was so good to us, when we just showed up unannounced at the door. So kind to the children. And my, can she cook! Ooh la la. Just as well as you. She gave us dinner. Délicieuse. A spicy beef stew, thick and gooey, perfect for the chilly night. And so different from our boeuf Bourguignon." (Morais 237-238).

See even Margaret from the book mentions what a great dish this is for chilly nights! (Trust me we'll be needing it!)

I'm not going to lie, I'm kind of (rather immensely) excited for the fall and winter this year. I've never lived in a beach community that almost shuts down in the off season, and Ricky and I are rather excited to experience it. I also think it's going to be great baking in this house. Which reminds me, I plan on baking a small cake or treat of some sort that is reminiscent of The Hundred-Foot Journey. That will be made for probably Wednesday which is when I'll be posting my book review. This time I truly mean to post a baked treat, unlike my failure at Apricot Almond Pastries…

So come scope out my Spicy Beef Stew tomorrow, and get yourselves ready for Wednesdays book review and baked goody!

Chicken Tikka Masala

I have made my very first Masala dish tonight. Ever. I'll also brag a little bit - it's good, my best dish thus far ever. Yeah I said it, but so did Ricky and I cook for him all the time. I wanna know what you guys think after making this though. Was this something that you find authentic tasting?

I have about 58 minutes before the Broncos and Colts game, so this may seem rushed. It's only football though right? Wrong! It's a game where my fantasy football teams are riding on just one pass throw from a loss. (And I just can't, can't lose!) So moving on though let's break down this recipe as if it's just a half-time report before the biggest matchup of the evening!

Moving on the field we have the Ingredients this evening with the champion Chicken making a star appearance…. (No but seriously, see below). 

Chicken Tikka Masala

Main

• Chicken Breasts (1-2 Pounds)
• Jasmine Rice (Cooked, 2 Cups)

Chicken Tikka

• Ground Cumin (1/2 Teaspoon)
• Ground Coriander (1/2 Teaspoon)
• Cayenne Pepper (1/2 Teaspoon)
• Salt (1 Teaspoon)
• Plain Yogurt (1 Cup)
• Vegetable Oil (2 Tablespoons)
• Garlic Clove (Minced)
• Ginger (1 Tablespoon)

Masala Sauce

• Butter (3 Tablespoons)
• Medium Onion (Minced)
• Garlic Cloves (4, Minced)
• Ginger (1 Tablespoon)
• Serrano Chili (Seeds Removed, Minced)
• Tomato Paste (1 Tablespoon)
• Garam Masala (1 Tablespoon)
• Cayenne Pepper (1/4 Teaspoon)
• Crushed Tomatoes (28 Oz Can)
• Heavy Cream (2/3 Cup)

Instructions

• For the Chicken, mix the Cumin, Coriander, Cayenne, and Salt in a small bowl. Rub this into the Chicken on both sides until there is no more left. Cover this and place in the fridge for 30 minutes.
• In another bowl combine the Yogurt, Garlic, Ginger, and Vegetable Oil. Set this aside as well in the fridge. 
• Meanwhile for the Masala Sauce heat the Butter in a large saucepan and add the Onion. Saute for five minutes, and add in the Garlic, Ginger, Chile, Tomato Paste, Cayenne Pepper, and Garam Masala. Cook for five more minutes.
• Add the Crushed Tomatoes and bring to a boil. Reduce heat to low, add the Heavy Cream, and simmer.
• While the sauce is simmering, adjust your oven rack so that the rack is 6 inches from your broiler. Turn the broiler on high, and prep a baking pan with a sheet of aluminum foil.
• Take the Chicken and Yogurt from the fridge, using tongs (or your hands) coat the Chicken completely in the Yogurt mix.
• Place the Chicken on the foil lined pan, and broil for 10 minutes on each side. You should get some lightly charred spots on each sides of the Chicken. 
• Remove the Chicken when it is 95% cooked, and slice into chunks. Place these chunks in the Masala Sauce. 
• Place Jasmine Rice on a plate, and spoon the Chicken Tikka Masala over it. Enjoy!

There's just something I love about cooking Indian food lately too - it's so beautiful looking. I absolutely love the colors, and the simplicity involved in these dishes. They are never overbearing on your tastebuds, instead they complement each other in a nice way. The yogurt on the chicken adds a depth, and it also tames the spice. 

This dish also flowed well, it may seem like a lot is going on but when you're marinating the chicken for 30 minutes, your sauce has already been brought to just a simmer point. Then your able to make the rice and chicken so everything comes out perfectly in under one hour. (I'm all about simplicity on Sundays.)

I have a little treat planned for Tuesday's dish - and yes, I mean that literally. So stay tuned to find out what that treat is! (It's not Indian food!)

Chicken Tikka Masala Tomorrow? I Think Yes!

Tomorrow ladies and gentlemen, is the much awaited Football Sunday of the season! It works out great as well because I have Chicken Tikka Masala on the menu. I may or may not alter the chicken so it comes out crispier for Ricky to enjoy while we watch the games… I guess you'll all discover which one I do once I figure it out too!
I don't want to give away too much about what the significance is with but it's important!

I hope I didn't leave you guys aching for more with that quote or anything… You know? I do know though that maybe it will make you all intrigued enough to read the book! You guys can still catch up I'm only on page 134 now! If you're still unsure though you can still wait for the book review when I have finished this one. I should have that done in about a couple of weeks.

I will say this though, I absolutely love love love masala! Needless to say I'm already hungry for tomorrow nights dinner. I think another reason I'm looking forward to it so much to though is because it's friggin Football Sunday! (God how I've missed you NFL…)

Now that I am at the half way point though for this book, does anyone have suggestions for me to read? Any books that anyone wishes someone would review? Or any ideas in general for me to read that is something outside of the realm of fantasy or science fiction? I'd love your thoughts! Spill 'em to me in the comments section below or email me!

Hassan's Dry Chicken

Hi everyone! I survived Draft Day yesterday - yes my Fantasy Football Draft Part 1 was successful. I also have a Part 2 at 8:30PM tonight! That is why this recipe was probably the best thing for a quick meal to make, or even just an appetizer to share with some individuals. I treated this as more of an appetizer for this evening as we had a lot of leftovers that we needed to eat from last nights draft. However paired with some side dishes I think this would've been a great full-sized meal.

So enough talking, and more posting. (I've got another draft to do people!)

Hassan's Dry Chicken

Main

• 1 Chicken Breast (Halved, and cut into strips)
• 1 Egg
• Milk

Chicken Coating

• Crispy Panko Crumbs (Enough to coat chicken - 1 to 2 Cups)
• Garam Masala Seasoning (3 Tablespoons)
• Red Chili Powder (1 Tablespoon)

Dipping Sauce

• Mild Curry Paste (2 1/2 Tablespoons)
• Honey (1 Tablespoon)
• Butter (2 Tablespoons)
• Water (3 Tablespoons)

Instructions

• Pre-heat oven to 350 Degrees Fahrenheit.
• In a medium-sized bowl, whisk the egg, and add milk equal to the egg amount. Place the chicken into this mix.
• In another bowl take the Chicken Coating mix and mix together. Make sure the spices are blended well with the Panko crumbs. 
• Place the chicken on a metal baking sheet, and place in the oven for 15 minutes. (Or longer if needed).
• In the meantime take the Dipping Sauce mix and bring to a simmer. (Do not boil!) 
• Plate and enjoy!

I know this is more of an American twist on what the book was saying… Yet it's practically football season and I really couldn't resist. I personally loved this version - it had a spicy-sweet flavor that wasn't overwhelming. I also find that sometimes something simple like this would be great to take more twists on. I can picture down the road a Garam Masala and Red Curry sauce drizzled all over some chicken wings - and a yoghurt saffron dipping sauce… (Once I can afford the damn saffron of course…)

It's officially 6:30PM here, and I've got Fantasy Football Draft Part 2 in a couple of hours! (Yeah, I'm not excited or anything…) Tomorrow I'll be posting about what Tuesday's recipe is going to be from The Hundred-Foot Journey - and it's not Indian food folks!

Pre-Cook Post for Tomorrow!

I want to first start off by saying this post may seem sporadic, with random off topic sentences, and this is because tonight is Fantasy Football Draft Night Part 1. Yes Part 1. In this family we are signed up for two fantasy football leagues - the off-season was too long this year… So when draft day is here I'm pretty much thinking in terms of QB's, RB's and WR's right now.

Yet I really would like to introduce the next recipe I'll be cooking for tomorrow night before Fantasy Football Draft Part 2!

I chose to cook something that Hassan's family makes at their restaurant - that ironically also is named after Hassan himself. It's called Hassan's Dry Chicken. There's a few reasons why I chose this recipe: it's importance, football draft night, and I had chicken (which I really need to cook).

There is a section in the book that I've taken a quote from, it may be simple but it really hit's close to the development of young Hassan as a future chef.

This was to me an important part - after all Hassan's still young in this section of the book. To make a suggestion to a dish, and then to have that dish become popular says something about Hassan's abilities.
I'm not particularly sure how I'm going to make this one yet, but I think this one may be a tad different then the books description. (Draft's in forty-five minutes!)

I hope you all will catch back up with me tomorrow evening as I post about this dish! It may be later than last night's post, tomorrow's draft is at 8:30PM. I'll make sure no matter what that I post tomorrow!!

Machli Ka Salan (Spicy Fish Curry)

Hey everyone! I just made the Machli Ka Salan from The Hundred-Foot Journey (or as close to it as possible). I must confess I did have Ricky cook the fish this time so he could show me what to do. (I even tasted it!)

This recipe is my rendition of the Machli Ka Salan mentioned in this book, while I know it's not 100% what the book described I know it's as close to it as possible. (I also didn't want to cook fish heads…)

Machli Ka Salan (Spicy Fish Curry)

Main Ingredients

• Fish (1/2 Pound, I used a Tuna Steak)
• 1 Cup Couscous

Pre-Marinade

• Vinegar (2 Tablespoons)
• Salt (1 Tablespoons)

Marinade

• Red Chili Powder (1/2 Tablespoon)
• Turmeric Powder (1/4 Teaspoon)
• Lemon (Juiced)
• Salt (1/2 Teaspoon)
• Ginger (1/4 Teaspoon, Minced)
• Garlic Clove (Minced)

Curry

• Red Chili Powder (1 Teaspoon)
• Turmeric Powder (1/4 Teaspoon)
• Coriander Powder (2 Tablespoons)
• Lemon Juice (1 - 2 Tablespoons)
• Ginger (1/2 Teaspoon, Minced)
• Garlic Cloves (2, Minced)
• Salt (1 Teaspoon)
• Water (1/4 Cup)

Instructions

• Marinate the fish in the Pre-Marinade mix for 10 minutes, and then rinse in cold water.
• Marinate the fish overnight in the Marinade mix overnight (or no less than 1 hour). 

Tuna Steak - Marinated Overnight

• Heat oil in a pan and sauté the garlic, and ginger for five minutes, adding in the rest of the Curry mix after. Bring to a light boil and reduce heat to a simmer. 
• Boil water in a sauce pan, and make the couscous, while the couscous cooks heat oil in a frying pan.
• Cook the fish un the marinade until cooked through. (This took about 8 - 10 minutes for our tuna steak).
• Plate and Enjoy!

Curry Sauce Made, and Plated Up

This dish was new, and not something I'm used to… Don't get me wrong I've definitely had curry before - I'm actually a huge fan of curry. This however is not your American-style curry from whatever place you get your take out food from. (Don't deny you've had take-out curry people!)

As I was tasting my curry sauce I honestly wasn't sure how I felt about it. It wasn't like anything else I've tasted - yet it was amazing! I thought "spicy fish curry" was going to be reminiscent of when you order "spicy curry" from a restaurant - but this was more of an aromatic and fragrant spicy. It pairs so well with fish. (Yes Ricky even watched me eat a bite of this tuna!) 

I know it may not be the same as Hassan's family's Machli Ka Salan but I know it's as close to what I wanted to attempt for my first fish dish. Next time I'll actually try the fish heads, who knows it might be fun!

I'm going to post tomorrow what my next recipe will be for Sunday - if it's rushed it's cause I'm drafting my fantasy league. (Yep gonna kick some ass!)

Cooking Tomorrow for The Hundred-Foot Journey

Hello all, this was kind of an easy section of this book to cook for! Food is at the soul of this book thus far, and Hassan (the main character) even describes things in relation to food at times - often resulting in funny analogies. (Or I'm just immature).

I've decided to make on Friday a dish mentioned on the very first page of The Hundred-Foot Journey: Machli Ka Salan (Spicy Fish Curry). 

I feel that this meal was of important significance to the character Hassan and therefore there's just no way for me not to use it as the first dish I've cooked.

This quote is how we are introduced to our narrator from the beginning of this book, and from there it becomes a world full of food to be enjoyed.

Now I've never made fish before (never, not even once) so this will be a new venture for me. I know my boyfriend Ricky is going to have to help me cook the fish, otherwise I can picture firetrucks rushing down the street as I burn a fillet on a frying pan… Yes hello neighbors, we're new - have some burnt fish for dinner with us?
In addition to that I'm personally not a fan of fish (I.E. I friggin' hate it) but I shall try this because I can't blog about a recipe I don't even touch. I know Ricky will love it, he hates how I don't know how to cook fish - it'll be an adventure definitely.

Now I'm off to venture for ingredients for my cooking endeavor tomorrow, and I hope you all check back in on Friday evening (probably late, like really late) to see how my version of Machli Ka Salan turns out!