Roasted beets and onion chutney

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I love beets! Love, love, love them! Great for salads, roasted, raw, juices… so versatile, so pretty and sooooo nutritious!

Try my super awesome and delicious Roasted beets and onion chutney today! Sweet, savory and so easy! Perfect on a crispy baguette with my Maharaja Kale chips for that extra crunch.

 

To make about a cup;

2 Raw Beets (Scrubbed, washed, peeled and quartered)

1 Medium onion sliced thin (I used white)

2 Tbsp Olive oil

1 Tbsp Balsamic  Vinegar

1 Clove of garlic minced

Salt and black pepper to taste

 

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Toss the beets and onions with olive oil, balsamic vinegar, salt, black pepper and garlic. Roast raw beets at 400 degrees for 40-45 minutes till fork tender. If using, canned beets (rinsed and drained), roast for 20-25 minutes.

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Let cool and chop coarsely using a blender.

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Stack it high on some fresh baguette with other goodies like your favorite salad greens and/or Kale chips!

Super Burgers!!

To make about 5-6 good size burgers;

 

1 Cup cooked quinoa

1 Cup cooked (rinsed/drained) black beans (Keep 2 Tbsp aside)

1 Cup of Kale leaves chopped roughly without the ribs

1/4 cup of carrots chopped

1-2 Green chillies (optional)

2 Cloves of garlic minced

1 tsp Coriander powder

1 tsp garam masala

Salt and black pepper to taste

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Super Burgers!! Full of Super foods!! Quinoa, Kale, Black Beans!

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Chop/Coarsely blend fresh Kale leaves (without the ribs), Garlic, carrots and black beans to a chunky paste.

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Consistency should be as above.

 

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Mix the Quinoa with the Black bean mixture

 

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Mix the left over black beans in the mixture to add some texture. Add the salt, pepper and the spices.

 

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Make hamburger patties (about 1/4″ thick) and cook in a skillet with a tsp of oil. (4-5 minutes on each side on medium heat).

 

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Serve hot/warm or at room temperature. I served this with fresh Avocado guac and mango pineapple salsa.

 

Paranthas! (Griddle flatbreads)

Growing up in a North Indian “Punjabi” home, “Paranthas” (Griddle flatbreads) are what sweet tea is to the South here in the States. It is absolutely essential! Paranthas are nothing but Griddle flatbreads stuffed with a variety of fillings. Seasoned Vegetables, minced meats etc. The most traditional Parantha is a potato (aloo) or cauliflower (gobi). Below is my recipe for a fresh “Methi” Fenugreek parantha. I added some boiled potatoes to it to cut the bitterness of the greens out. You can also make these with Kale, Spinach, Collards etc. Enjoy!

Parantha

To serve 2-3;

 

1 cup of fresh Fenugreek leaves

1 medium potato boiled (peeled and mashed)

2 cloves of garlic minced

1 tsp roasted cumin seed powder

1 tsp turmeric powder

1 tsp coriander powder

Salt and pepper to taste

 

1-1/2 cup of whole wheat flour

3/4-1 cup of luke warm water

1 tsp ghee/oil

 

Oil/ ghee to cook the paranthas

 

Fresh "Methi" Fenugreek leaves; Washed, Drained, Chopped fine

Fresh “Methi” Fenugreek leaves; Washed, Drained, Chopped fine

Mix Methi with boiled potato and fresh minced garlic

Mix Methi with boiled potato and fresh minced garlic; Mash all the ingredients well.

Add the flour, oil and water. Season with Salt and pepper and knead into dough.

Add the flour, oil and water. Season with Salt and pepper and knead into dough. Use water sparingly as required. Kneading is key here to activate the gluten.

Make a hamburger patty almost and flatten it using the palm of your hands.

Make a hamburger patty almost and flatten it using the palm of your hands.

Roll the patty using dry flour.

Roll the patty using dry flour.

Cook on a non stick griddle/skillet on both sides to a nice golden brown. (3-4 min each side) with a tsp of oil/ghee.

Cook on a non stick griddle/skillet on both sides to a nice golden brown. (3-4 min each side) with a tsp of oil/ghee.

 

Enjoy hot with fresh yogurt, pickles and fruit jam (YES, It’s the best!!)

 

Pongal !

Happy Pongal, Happy Lohri and Happy Sankranti!

Growing up all over India exposed me to so many different types of festivals and culinary delights to go with them. One of my favorites growing up was the festival of Pongal. It is predominantly a harvest festival just like Lohri and Sankranti (which is celebrated primarily in Northern India). The festival of Pongal and the dish “Pongal” are unique to the Tamil cuisine and the state of Tamil Nadu in India. However, I have been told that some Tamilians in Sri Lanka also celebrate this occasion.

I was fortunate enough to be raised by parents who celebrated and partook in every local cultural event and festival and being married to a Tamilian, Pongal is an “adopted” festival for me. (Look at my posts on my other “adopted” festivals).

There are multiple kinds of the dish “Pongal”. My favorite is the sweet version or the “Sakkarai” Pongal. My husband is not a big fan so I made this instead. It’s a savory version called the “Ven” Pongal.

Hope you enjoy my version of “Ven” Pongal”.

Ven Pongal

Ven Pongal

 

1 Cup of Rice – rinsed and drained

1/2 Cup of Moong daal – rinsed and drained

2″ ginger root peeled and grated/minced

1-2 Bay leaf

2 Tsp cumin seeds

1 Tsp whole peppercorns

2 Tbsps vegetable oil/ghee

Salt and pepper to taste

5 cups of water (more depending upon the desired consistency)

 

Heat the ghee/oil on medium heat and add the cumin seeds. Let sputter. Add the ginger and mix well. Add the rice and daal and roast for about a couple of minutes to release the aroma.

Add the water, bay leaf and season with salt and pepper. Pressure cook for 15-18 minutes. Let the steam from the cooker be released naturally and don’t force open the cooker.

You can add more water and cook a bit more depending on your preference of the Pongal. Some people like it mushy and some like it a bit firm. I like mine like a risotto.

Pressure cook rice and lentils

Pressure cook rice and lentils

“Tadka”/ Seasonings to temper

1-2 Tsp mustard seeds

1 sprig of fresh “Kari”/ curry Leaves

2-3 Green chillies chopped (Optional)

2 Tbsp cashew pieces

2 Tbsp raisins (optional; I like them so I put them in this version)

2 Tbsp ghee

Salt and pepper to taste

 

Heat the ghee on medium heat and add the mustard seeds. Let sputter. Add the “Kari” leaves and the chillies. Mix well and be careful not to burn. Add the cashew pieces and the raisins on medium heat and brown a bit.

Be careful as the dry fruits may burn if you don’t watch over them. Add the Pongal in the mixture and heat through. Check for salt and pepper.

 

Mix the tadka with the Pongal

Mix the tadka with the Pongal

Serve hot with pickle if desired.

Thai inspirations

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If you know me, you know I love Thai food. I used to love Red curry.. I mean totally LOVE!
That’s all I would order ALL the time when we went to a Thai restaurant. Then I started branching out to the Green and the yellow curries..

Then I think I joined the big leagues.. I am talking Massaman and Panang..Initially they all tasted so similar that I was confused till I started reading about them and the ingredients.
The subtle differences made sense and became apparent to me the more I tried them.

I hope you enjoy yet another “Thai inspired”  tofu based creation of mine.

 

To serve 3-4; 

1/2 cup of chopped onions
1 medium tomato chopped
1 Tbsp tomato paste
2 Cloves of garlic smashed
1/2″ root of ginger peeled and grated
1 tsp green chillies minced
1 tsp cayenne pepper

(Blend all the above into a puree)

1- 2 Tbsps Brown sugar/ Palm Sugar
1 tsp soy sauce
1 tsp fish sauce (optional)
1-2 tsps sesame oil
1 tsp tamarind paste
1-2 tsp lemon grass paste
1 Tbsp smooth peanut butter
1 tsp cumin powder
1 tsp coriander powder

(Mix all the above)

1/2 -3/4 cup coconut cream
1-2 cups of water
1 cup of mixed veggies (I used Parboiled potatoes, sliced mushrooms, peas, corn, etc)
1 cup of pressed and fried tofu pieces

Garnish:
1/4 cup of basil leaves chopped roughly
2 Tbsp roasted and crushed peanuts

Saute’ the onion puree on medium heat in 2 Tbsp of Canola oil for 6-8 minutes till the rawness of the onions goes away. Add the brown sugar mixture and mix well.
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Add the coconut cream and water (one cup at a time; depending on the thickness you like). Let simmer on low- medium heat for 10-12 minutes. Add the veggies and the tofu.
Bring to a boil.  Season with salt and pepper.

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Add the basil and mix well. Add the peanuts before serving. Enjoy with steamed basmati rice.

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Also, I have a series of Thai inspired dishes that I have cooked before. (Recipe links below) Be sure to enjoy those as well if you love Thai food as much as I do.

http://freakycurry.blogspot.com/2011/08/freaky-thai-curry.html

http://freakycurry.blogspot.com/2013/08/thai-inspired-peanut-chicken.html

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“Get me out of the bed” Soup!!

I rung in my New Years’ eve with a handful of tissues and a congested head!  Not the best way to start off, let me say. After being sick for almost 10 days, I was sick of being sick!! After two rounds of antibiotics and numerous steam sessions, I had to take matters into my own hands. So, you know I had to make chicken soup!

I love a good soup! For a summer evening, On a winter night or on a crisp fall day.. I just love soups.. there is so much you can do with them. Add so many flavors.. They are stock full of goodies.. protein, veggies, herbs, spices.. all in one dish! I mean how easy and clever is that ? I am telling you, whosoever invented soups was thinking right!

Now traditional chicken soup can get boring.. a bit.. same old carrots, celery and noodles.. I amp-ed mine up with some South Asian flavors..Added some fresh basil, lemongrass, curry leaves and the flavor was magical..

I made a big batch and the boys in my house ate it with rice! LOL!!  So it definitely turned out to be a family favorite.. Try it and let me know how you like it.

 

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To serve 4-6

Broth:

2 Chicken breasts (skinless and boneless; If using bone in, remember to remove the bones after the broth is made)
2 Bayleaves
1/2″ Ginger root peeled and sliced thin
2 Cloves of garlic sliced thin
4-5 cups of water
Salt and pepper

Add the above to a stock pot and let cook on medium heat for 25-30 minutes till the chicken pulls apart easily with a fork.

 

Flavor:

1 sprig of Curry leaves
1/2 cup of fresh Basil leaves roughly chopped
1/4 cup of fresh cilantro leaves roughly chopped
1/2 cup of carrots chopped
1/2 cup of baby bella mushrooms chopped
1 medium tomato de-seeded and chopped
1/2 Tbsp of lemongrass paste or 2″ of fresh lemongrass crushed
1/2 cup of coconut cream
Dash of Soy Sauce
Salt and pepper

Add the above (except the cilantro) to the chicken stock and simmer for 10-15 minutes. Remove stalks if using fresh lemongrass and the bay leaves.

Check for salt and pepper. Add the fresh cilantro and Serve hot with a big squeeze of lime! (with or without rice)

 

Out with the old, In with the new !! Year End Recap 2013

We are a day shy from the New Year! I cannot believe how fast this year flew by. I know, I know we all say that every single year BUT somehow 2013 went by really fast! and what a year it was!!Before we ring in the New Year, I wanted to take a minute and recap the wonderful year Freaky Curry has had. I wanted to thank you all for the overwhelming support and love for me and my passion. I also want to acknowledge all my friends and family for humoring me while I “grew” and “matured” in my art. 🙂 Without you all, this wouldn’t have been possible. So…..

Thank you!! 

Before we go “Out with the old, In with the new..” Let’s do a quick recap of 2013!! 

(Trust me when I say that I couldn’t find a way to post the thousands and thousands of pics taken)
January: Freaky Curry travelled to India and found teeny tiny coconuts!!
And made a MEAN MEEN Curry 😉
February: We celebrated Valentine’s day and the flirty weather Carolinas is famous for!
March: A lot of finger foods!!
 AND participated in a mini culinary challenge:
April: We were all about healthy eating !
May: Destination eating and welcoming the grilling season!
June: All about summer entertaining
July:  Birthday celebrations and A lil bit of everything
Happy Happy to me!!
August: Come cook with me!!
Yumm!!
September: Getting ready for Fall!
October: Vineyard picnics and more!!
Picnic recipes!!
November: Thanksgiving!
December: Holidays and introding Luca’s friends cooking corner for charity!
Cooking with kids!!
Quoting from my favorite poem really apt for beginning a New Year,And there’s a hand, my trusty fiere,
And gie’s a hand o’ thine,
And we’ll tak a right guid willie-waught 

For auld lang syne!

For auld lang syne, my dear
For auld lang syne,
We’ll tak a cup o’ kindness yet
For auld lang syne!
Translation:
And there is a hand, my trusty friend,
And give us a hand of yours,
And we will take a goodwill drink (of ale)
For times gone by!For times gone by, my dear
For times gone by,
We will take a cup of kindness yet
For times gone by.And whatever your tradition is to ring in the New Year, Whether it is black eyed peas, cooked collards, tangerines or a shot of whiskey….
Always remember; Food is a great leveler; Respect it, Cherish it, Share it. 

I wish you and yours health, hope and a presence of mind because everything else will follow. 

Happy New Year! 
Please “like” Freaky Curry on Facebook to get updates on 2014 Cooking classes and recipes.

Come cook with me at Amelie’s!! Scrapbook

They say a picture is worth a thousand words.. I hope this scrapbook of pics and posts convey the energy, the excitement and the fun we all had at Amelie’s (THE BAKERY in town) where we gathered to cook together.. 

Happiest when my hair is up and am cooking 🙂

Our fabulous class!

Setting up !
Garam masala and Saffron
Let us begin.. 

Chopping.. and then some more

Smelling the delish saffron!

Chop away!
Grinding the saffron and sugar

Mixing with the mascarpone cheese
Chop chop chop away

Hamming it up for the camera!

Did not get the memo on closed toe shoes.. hmmm.. 😉

Chopped.. finally!

Well.. hi there!
The spice box..

umm… spices… 

Big pot means BIG THINGS are happening!! 
The Indian spicebox.. 
Mixing it up.. 

Stefanie showing us how to grate ginger
Let the cooking begin.. 

 

Saffron pilaf
Say Pakora!!!
When you cook, you shall taste!! Love the spirit of our “Home Chefs”..

Chicken makhani cooking away.. yummm

Did I mention, it was “them” who cooked and not me  ?? 😉
Shahi tukda stuffed with saffron infused mascarpone cheese

Frying pakoras.. delish!
Nothing like enjoying garam garam (hot hot) pakoras..
These ladies were so cool.. 

Chicken Makhani and Saffron pilaf

Loved these kids.. so much fun.. !

Dessert time !
Some heavy conversation happening there.. 
Enjoying the fruits of our labor..
Fun times!
Delish!! 
 A heartfelt Thank you for cooking with me!

Q&A time at the dinner table.
Let’s eat!

Come cook with me !! at Amelie’s!! Sneak peek..

So, Freaky Curry had an opportunity to cook with some of Amelie’s fans last night.. 
What’s Amelie’s you ask ? 
SHUT UP!! (That’s the 13 yr old in me).. 
You don’t know ? It’s like the best bakery in town.. It’s like heaven on Earth.. It’s like the best coffee in Charlotte.. It’s like.. you get the picture.. It’s Amelie’s for crying out loud!! Salted carmel brownies ? 
SCB babies!! They make them.. It’s all Amelie’s!! 
I cannot talk about them enough.. 
So, I finally had a chance to cook at Amelie’s as a part of their cooking series that they host at their special catering and events location off of Plaza rd… At the Annex.. 
The Annex is a beautiful venue.. Great space for church gatherings, book clubs, showers and even weddings!
Do check them out the next time you are looking for a cool and a funky space to host your event. Stefanie Haviv and team are a pleasure to work with. 
Here I am.. Getting all set up for the class !

The menu and recipe cards for all the “students” to take home

Lil Amelie’s goodie bags.. filled with leftovers !
Umm.. Vino.. 

Something to nibble on with their wine and beer.. So thoughtful.. 

Battle ground.. lol .. The kitchen.. 

Our fabulous sous chef.. ..

Me just posing.. The folks below did all the cooking 🙂

Our fabulous class!! Really enjoyed everyone’s spirit in class..
What a treat to cook with you all..

Detailed post with pics coming up soon!! Watch this space closely 🙂

Eating Uptown Series… Part Three – Levant Mediterranean Cuisine

All right party people!! So this week, a colleague of mine and I decided to make a trek down to Levant. Well when I say trek, it was more than 5 blocks away and yes, that’s a trek in my “high-heels” world. But we were on a mission. Christophe and I had been planning to go to lunch for a while now and with this week being his last (sad face), we had to “make this happen”.. We had a couple of options we wanted to try out for lunch. The BLT steakhouse (which I have had for dinner and it’s divine!! and then Levant). Both of us love Mediterranean food and after last time’s episode, we really wanted the cuisine to redeem itself. so Levant was decided upon!
It’s a beautiful, cozy space for a restaurant with seating available inside and out on the patio.We chose to sit inside.. the humidity in the Carolinas these days is unbearable. Our hostess and server were very prompt in getting us seated and sharing the menus with us. 
Fancy water carafe’ and glasses as my lunch mate pointed out…  I like details like this. Especially in an ethnic restaurant. The restaurant is very neatly decorated. Very middle eastern.. Beautiful carved chairs inlaid with what looked like mother of pearl.. gorgeous heavy drapes, and fancy framed mirrors all around.. Looks like my home.. 🙂

I ordered some hot tea as I had a sore throat. I love it when restaurants serve hot water in individual pots. I was raised to drink tea like this.. my mom takes pride even now serving tea like this. Old habits, die hard 🙂
The service was very quick after we decided what we wanted to eat. Christophe and I ordered a lot of food.. but we had plans to share it … or I thought we did till we saw the spread.. 

My all veggie plate: Starting clockwise from left;
Baba Ganoush, fattoush,  Muhammara , Mujaddara

Baba Ganoush – loved the texture, not too watery, not too chunky. Low on the charred smoky taste which I love in an eggplant dish. Spices were just right..

Fattoush – Very fresh.. Beautiful flavors of mint and lemon juice.. The pita was nice and crunchy. Very light yet flavorful. I wanted more !
Muhammara– Oh soo complex.. Dense, rich and luxurious on the palette. It had a little heat to it.. The walnuts add to the richness of this dish and also the density. I couldn’t eat a lot of this just because it was HEAVY but could see it as an accompaniment to some pita points.
Mujaddara – Rice and lentils salad of sorts.. I liked this.. It was definitely on the heavier side but very simple flavors which I liked. Loved the caramelized onions on top.. sweet and a nice touch to the salad. (Try out Freaky Curry’s own lentil salad recipe).

Baba Ganoush
Falafel pita and potato harra
Hummus!

Close up of the falafel pita
Pita for the table which I apparently didn’t share..;)
My “Happy” Plate
His “Happy” Plate

Happy Chrisophe
Christophe who is actually an attorney has traveled quite a bit had this to share : 
Start with the pita: The highlight of the pita is the texture. It is varied in thickness providing a nice mix of crustier bits and doughiness, which helps it serve as every one’s favorite hummus conveyance without being too chewy. (I felt they keep the pita in the fridge and that’s why when it came to the table, it was a bit chewy for me)
Falafel wrap: The bright green falafels are earthy and warm and perfectly counter balanced by the salty tang of diced pickles. Fresh tomatoes and lettuce provide additional moisture and crunch. The potato fries that it came with were excellently seasoned with cilantro, parsley and pepper popping above the salted exterior. (I loved the potatoes!… Coated well in olive oil and the pop of lemon juice played well on the tongue) 

Baba ganoush: Great use of lemon and spicing to make the eggplant pop. Low on smokiness. (Agreed)

Hummus: Creamy and smooth (a rarity for Charlotte) with proper balancing of lemon, tahini and olive oil. (Loved the hummus.. not chalky or dense.. smooth and rich because of the sesame paste and OO.. Lemon juice brightened the dish..)

So full 🙂 .. taking a breather before the trek back to work ! Look at the decor.. so pretty.. Cannot wait to see how it looks at night.. 

 Cannot wait to go back with friends.. hmm maybe will try some of their exotic beers at Happy hour soon 😉 Yes, they do have a bar also..  🙂

Address : 
(704) 333-0930501 S Church St #120
Charlotte, NC 28202