Naan Therapy

Or should it be 'paratha' therapy …

Archive for the ‘World’ Category

First four meals from Munchery

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Perhaps the time is coming that I can get through the day in my jammies accompanied by laptop. I can work from home, get Google express to deliver the non-perishable stuff and now, get Munchery to deliver fresh food.

I recently ordered 8 items from Google express from 5 different stores. Crazy, right? Munchery is reverse of that. You can go to them for fresh food – different chefs, different cuisines, changing menu, local produce, all in one place. You can warm straight out of packaging and eat off it. This has to be the best thing that happened to frequent travelers and pajama lovers. They even donate a meal for every meal you buy. So here is what we tried for two nights, four different chefs, four different dishes. All meals were fresh tasting as promised, well balanced in flavors and ingredients, and reasonable portions.

Vera Cruz Style Rock Cod from Chef Scott Newman, Alum of Robicon and Coyote Cafe

Pan seared cod with basmati rice, light tomato based sauce with fresh vegetables like corn and red pepper. The sauce was very fresh tasting with excellent balance of flavors.

Sweet and Spicy Pollo (Chicken) Cubano by Chef Fletcher Starkey, Alum of Metro@Google

Chicken with rice and beans. I added some chopped persian cucumbers to the accompanying salad leaves. also added the plantain chips. Althugh chicken was cooked to perfection, the sauce for the chicken was tad too sweet.

Salmon with Sala Prezzemolo by Chefs Hayashida & Honda, Alum of Blowfish and Skool

Perfectly pan fried fish, spinach and a bean salad. Green sauce is prezzomolo, presumably parsely pesto with anchovies. This plate was excellent balance of flavors.

Tamarind-Chile Rainbow Trout by Chef Raymond Reyes, Alum of Gather, Michael Mina and Blowfish

Deboned trout, rice with vegetables and smoky chinese greens. Again an excellent dish with great balance of flavors.

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Written by Som

June 13, 2014 at 7:07 am

Posted in Cuisine, World

Making your own brand of bubblies

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Combine Mastrad Purefizz Soda Maker and a cheapish bottle of wine. This was an awful Loire from Trader Joe’s but addition of bubbles made it more than drinkable.

Written by Sachin

February 17, 2014 at 12:06 pm

Posted in Cuisine, Food, Low sugar, World

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Pimientos de Padrón with a touch of sesame oil and flower peppers

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Padrón peppers tossed with smoked salt and sichuan peppers

These Spanish peppers have caught on in San Francisco Bay Area. Last few years they were expensive and scarce at the farmer’s market, a small basket for $5. This year, our neighborhood Asian market has a large bag of these for $5. Last year, I fried these peppers in oil until blistery. This year, I got lazy and decided to push these under the broiler. Surprisingly enough, they came out at least as good as fried if not better.

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Written by Som

October 31, 2011 at 10:18 pm

Black rice pudding

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Black rice pudding with coconut milk and garnished with tapioca pearls, Green Goddess, New Orleans

Black rice pudding with coconut milk and garnished with tapioca pearls, Green Goddess, New Orleans

Yesterday, an energetic re-organization of my pantry reminded me that I have been aging Burmese black rice for at least an year. The rice itself was bought from a local branch of Whole Foods. I had also snagged myself Steen’s Cane Syrup during a recent trip to New Orleans. The two came together in a quick lactose free pudding last evening.

Pressure cook on low 1/4 cup of black rice, a pinch of salt with 2 cups of milk (2% lactose free or almond milk) for 1 hour. Add more milk to achieve desired consistency, add cane syrup to taste, perhaps a few spoonfuls of raisins and nuts and serve at room temperature.

Written by Som

April 7, 2011 at 6:54 am

Buckwheat tea cake

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Buckwheat tea cake

Buckwheat tea cake

Somewhere between lunch and dinner, I often find myself craving for a slice of cake and a cup of tea. Mostly I make do with a health bar. Some weekends, when all the chakras are in alignment, a cake is born in my kitchen. This one started out being yet another banana bread variation but the nutty taste of buckwheat overtook the tropical taste of banana. The end product was so moist and nutty that I decided to call it a tea cake, perhaps the best tea cake to come out of my kitchen.

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Written by Som

February 13, 2011 at 7:08 pm

Achari Chicken Pizza

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Achari chicken pizza

Achari chicken pizza

 

 

Achari chicken pizza with Mizuna leaves

Achari chicken pizza with Mizuna leaves

I am trying out a week of dining on pizza alone. Interesting ideas are popping out of the oven e.g.,harissa sauce and marinated eggplant or roasted garlic and pan fried padrone peppers. One of the most remarkable ones at the dinner table this week has been a curried chicken pizza that uses my favorite chicken recipe, achari chicken.

Achari means pickled. Chicken is not pickled here, this name is derived from the spice mix common to Indian pickles. This is one of the simplest chicken recipes and yet the result is highly consistent and extremely flavorful.

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Written by Som

October 8, 2010 at 7:30 am

Cardamoms and ginger – Biscotti and Chai

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Cardamom and ginger biscotti

Cardamom and ginger biscotti

Ginger and pistachio bits seen here - cardamom aroma whafts through the kitchen

Ginger and pistachio bits seen here - cardamom aroma whafts through the kitchen

Bright specks of green from the pistachios, chewy bits of candied ginger, heavenly aroma of cardamoms and the nutty taste of wheat – and no butter….. These biscotti go very well with coffee but if you want them Indian style, you must have them with chai.

Recipe for cardamom biscotti (makes 3-4 dozen):

  • 270 gm whole wheat pastry flour
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 3 large eggs
  • 70 g shelled pistachio
  • 70 g thinly sliced candied ginger (Trader Joe’s has an uncrystallized variety that is delicious)
  • 1 tsp baking powder
  • 1 tsp crushed cardamom seeds

Beat the eggs and sugar together, add the remaining ingredients until a sticky dough forms. Refrigerate for 30 minutes as this will help shaping. Make into two logs and bake in a 350 F oven for 30-35 minutes until golden brown on top. Cool for 10-15 minutes before cutting into thin slices about 1/4 inch thick. Bake further for 8-10 minutes without crowding. You may need to use more than one cookie sheet to accommodate all the biscotti. Let cool completely before storing.

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Written by Som

June 14, 2010 at 9:55 pm