Aloo Gobi

On July 16, 2017, in Food, Recipes, by Chris Baccus
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I don’t make enough Indian food at home. Perhaps, it’s because we have some excellent Indian restaurants around Los Angeles.  One of my favorites is Mint Leaf in Altadena.  They make great Indian food that reminds me of place that started my love for Indian food back when we lived in Michigan, Priya in Troy, Michigan.

Now back to my kitchen.

Indian food isn’t a difficult cuisine for the home cook. Sure it uses a couple handfuls of spice jars every time, but if you’re like me you have a hundred spice jars and can pretty much make anything without a long list of spice jars for that one-off recipe.

A favorite dish has become Aloo Gobi. It’s a vegan dish made with potatoes and cauliflower. It’s fairly simple and only took about 30 minutes to prepare.  Add some rice and you have an easy, exotic vegan dish in no time at all. I ran across a recipe on Pinterest from the blog Edible Garden.  I had to adjust some things as the cooking time was way off and the flavors need some adjustment.  You can find the source recipe here.

Aloo Gobi
Serves 4

1/2 head or 2 cups chopped cauliflower
4 medium potatoes, large dice
1 onion, diced
4 garlic cloves, diced
1 tsp ginger, diced
1/2 tsp tumeric
1/2-3/4 tsp red chili powder, adj for taste
1/2 tsp cumin
1/2 tsp garma masala
1 tablespoon concentrated tomato paste
1/2 cup chopped cilantro
3 tablespoons olive oil
salt to taste

Heat pan with 1 tablespoon of olive oil on medium heat and place onions, garlic and ginger in pan and cook for about 3 minutes. Cook without burning and then add diced potatoes and chopped cauliflower to the pan.  Stir pan and add the other 2 tablespoons of olive oil to coat potatoes and cauliflower. Add some salt to taste. Cover and heat stirring every few minutes so the items do not burn or stick to the bottom of the pan.  Cook covered for about 10 minutes.

Add the spices and tomato paste to the pan and coat all the items to combine.  Cover the pan again and stir every 3 minutes and cook for about 10-15 minutes. Try a potato to check for doneness. When ready, add the chopped cilantro to the pan to coat and serve immediately over rice.

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Vegetable Korma

On February 15, 2011, in Recipes, by Chris Baccus
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If you haven’t noticed, I’ve been on a bit of a vegetarian/vegan kick lately. My wife Stephanie decided to give it an extra boost for my birthday by getting me “Appetite for Reduction” by Isa Chandra Moskowitz. It’s a brilliant book.

Here is one of the recipes from the book. It’s called 2nd Avenue Vegetable Korma and was an interpretation from one of the author’s favorite restaurants in New York City – Madras. Sounds like I have a new restaurant to checkout when I head back to New York in late March.

 
Full Recipe: 2nd Avenue Vegetable Korma.

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Coffee Rubbed Skirt Steak with Onion Date Compote

On February 6, 2011, in Featured, Recipes, by Chris Baccus
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Like food blogging, my watching Food TV also goes in spurts. In a recent channel surf I came across a show new to me called Aarti’s Party where I watched an episode making the following recipes. I modified both a little to my taste and also felt the amount of the onion compote was a bit much in the original recipe. Depending on how many guests you can adjust. I found the recipe below made enough for 4 people.

Coffee Rubbed Skirt Steak
Serves 4

1 1/2 Tbls chili powder
1 1/2 Tbls brown sugar
1 Tbl ground coffee
1/2 tsp coriander powder
1/2 tsp coarse ground black pepper
1/2 tsp kosher salt
1/4 tsp garam masala
1 (1 1/2-2 pound) skirt or flank steak

Place all spices in a bowl that you’ll then use to let the steak sit and marinate for 2 hours or overnight. Mix the spices together and then add steak and rub into all sides.

Heat grill and cook marinated rubbed steak to desired taste. It’s a fairly thin steak so cooking on the grill for 10 minutes on each side is good for a medium to medium-well finish.

Onion-Date Compote

1 Tbl olive oil
2 medium onions sliced into thin half-moons
Kosher salt
3 dates, pitted and minced
1/2 tablespoon balsamic vinegar
1/3 cup water

Heat olive oil in small sauce pot. Add onions when oil is nice and hot on medium-high heat. Add salt and dates after a minute. Let it all cook until the onions become translucent. Add balsamic vinegar and water and cook on medium heat so that it is bubbling for a good 10-15 minutes until most of the liquid is gone. Serve with skirt steak.

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