Posts tagged ‘indian’
Ryan’s 40 minute simple as anything curry
1 shallot, finely chopped
2 cloves garlic, thinly sliced
1/2 tsp finely minced ginger
1 tbsp cumin
1 tbsp curry powder
1 tsp red pepper (adjust accordingly)
1 can (14oz) coconut milk
1-2 medium potatoes, cubed 3/4 in
Either 2 chicken thighs, strip-cut or 3/4 lb tofu, lightly fried
1 tbsp olive oil
Salt to taste
Raisins, chutney, etc.
2. Increase heat to med and add meat; brown (about 10 more minutes)
3. Add coconut milk, plus 1/5 the can in water (to rinse out the awesome)
4. Bring to simmer, then add potatoes and spices
5. Simmer until potatoes are soft, add salt to taste
6. Serve with white rice and raisins or chutney
with chicken and spring onion instead of shallot
By Ryan an IT analyst living in Houston who enjoys a good meal, both preparation and consumption. $43,000 away from being a professional chef, he dabbles and learns from reverse engineering popular dishes and drinks. Owns a ridiculously stocked bar. Is currently planning a wedding with fiancée (when you pay for it, you better know where the money is going), enjoys ghost hunting, travel, and spending way too long on the Internets.
I would describe Sri Lankan food as spicy and pungent (which may scare off people more than the spice part). These were from a visit earlier this month but I was sidetracked by other stuff, so finally here are the pictures from the Nirvana Café 218 3rd Ave New York, NY 10010. (Menu)
We missed the lunch buffet but there is the dinner special. Get one entrée and the second one is half off.
Passion fruit cordial and Faluda (mixture of milk, rose syrup, and jelly). The sweet drinks really helped to curb the spice load.
We had the Appetizer Assortment (platter of three cutlets, spring rolls and vadais/lentil cake). The cutlet is like a knish with tuna, I really liked it. The spring rolls were good with the spicy dipping sauces. The lentil cakes were hard and I didn’t really care for them.
We really filled up too much on the appetizers. So the Eggplant Moju side was really unnecessary. It’s a deeply caramelized dish of onions and eggplant, its okay, would’ve been better paired with plain rice.
For entrées; I had the String Hopper Kottu: shredded, steamed rice noodles sautéed with vegetables and egg served with fish curry sauce (had to contend with some small bones, not too many). Evan had the Lamprai: dutch-style savory rice accompanied with a curry, sweet-spicy onion relish (seeni sambol) fish cutlet, ash plantain and shrimp blachan (malay shrimp paste) wrapped altogether in a banana leaf. The shrimp paste gave it a really strong smell but the taste wasn’t as strong. It was a lot of food, we end up taking home half our plates and most of the eggplant. I had the Curd and Treacle (forgot to take pic) for dessert, it’s a tart yogurt drizzled with honey (good for digestion). Next time I want to try more desserts and maybe cut back on the appetizers.
According to wikipedia; ‘appam’ is fermented bread usually prepared with finely powdered rice flour. Palappam has a crisp lacy edge from being cooked in curved pans like woks.
The first time I had tried them was at a Sri Lankan restaurant in Staten Island, they called them hoppers (not to be confused with string hoppers which I had done at another Sri Lankan restaurant).
An egg goes on every fourth one (optional?), and I tried to keep the yolk runny. I used the recipe from Salt and Pepper, a simple recipe with really helpful photos, using just rice flour, coconut milk, and yeast. From what is I saw of all the rest of the recipes online, you basically need some raw rice and cooked rice. I took 2 tablespoons of rice flour and cooked it with some water to form a paste, the “kurukku” part (to be mixed with raw rice flour, can of coconut milk, and yeast). It ferments overnight, so plan ahead. In the morning the batter was thick and needed to be thinned out. The first one stuck to the pan, but the rest worked out great. This broke in my newly seasoned wok. Overall, it was much easier than I had expected. Unfortunately I didn’t have a good Sri Lankan fish curry to go with it. You can also eat it with sweet accompaniments instead of savory. They have a slight tangy coconut flavor and fluffy texture.
First off, I didn’t bring a camera with me, and even if I did, it was really dark inside so I doubt I could’ve gotten any good shots. This week (and last week) is New York Restaurant Week. It’s a great opportunity to eat at some restaurants that you were saving for a special occasion but never got around to. Dévi (8 E. 18th St., New York, NY 10003) is a really nice though pricey (for moi) Indian restaurant near Union Square. I’ve been dying to go there for the past year, ever since I bought Indian Home Cooking.
We were pretty stuffed before we moved onto desserts but that didn’t stop me from enjoying my kulfi falooda (Indian ice cream, falooda noodles, rose milk) and the goat cheese ice cream from the hubby’s fig cake (with wine macerated figs, mascarpone, ginger caramel sauce, goat cheese ice cream). We also had to try the mango lassi along with some Mint Lavender tea to go with dessert. At the end I was happily full and dying to try recreating the Manchurian cauliflower at home. In fact, we went straight to Whole Foods afterwards and picked up a head of cauliflower (I bought other stuff too, I’m sane, I swear!).