I just got back from an intensive Indian workshop in NYC with Julie Sahni and what fun it was! We cooked for 20 hours in two days and made some amazing food. Truly better than any restaurant I have ever been to even in India!
Here is to Indian home cooking- enjoy!
Curry Chicken with Tamarind Sauce - Goa
Serves 6
Ingredients
1 inch round tamarind pulp
1 cup hot water
Spice paste
2 tablespoons coconut vinegar or sherry wine vinegar or rice wine vinegar
3 cloves garlic, minced
1 teaspoon grated fresh ginger
3 tablespoons finely chopped onion
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
2 teaspoons ground red chili powder
2 teaspoons paprika
2 teaspoons kosher salt, or to taste
2 pounds chicken thighs and drumsticks, skin and excess fat removed
Spice mixture
One 1 1/2 inch piece cinnamon stick
5 whole cloves
4 whole green cardamom pods
1 teaspoon mustard seeds, crushed
1 medium-sized yellow onion, finely chopped (about 1 cup)
4 tablespoons canola or olive oil
6 baby eggplant, left whole- slit open like a radish
Procedure
1. Place tamarind in a bowl and add the hot water. When cool enough to, handle, crush tamarind pulp with fingers and extract pulp clinging to fibers. Strain the juice into a cup and discard the fibrous residue.
2. Combine the spice paste in a large bowl. Add the chicken and rub it in. Set aside for at least an hour or overnight in the fridge.
3. Combine the spice mixture in a small bowl and set aside.
4. Heat the oil in a large sauté pan over high heat until very hot. Add the spice mixture. Cook, stirring often, until the onion is light golden, about 3 minutes. Add the chicken and cook, tossing and turning, until lightly seared, about 6 minutes. Add the eggplant and tamarind juice and bring to a boil. Lower the heat and cook, covered, until the chicken is tender, about 20 to 25 minutes. Taste and correct the seasoning and serve.
Wednesday, August 12, 2009
Saturday, August 1, 2009
Tibetan Cuisine
I enjoyed a lovely meal last night at a simple place on Venice Blvd near Culver city. Tara's Himalayan Cuisine was one of the nicest places we have been to lately as it was quiet, the food was delicious and they didn't bother you after you paid the check to leave. In fact, we sat there for an hour and a half talking and enjoying our company.
The food was Northern Indian with many familiar dishes such as Pakoras, Curries, Masala, Raita and Nan bread. Very nicely flavored with just the right amount of spice and not overly sauced we enjoyed most everything we ordered.
We had an appetizer of cooked potatoes with cilantro, chilies, garlic and scallions (Aloo Achaar), Daal, Raita, Shrimp Curry, Saag Aloo and Chicken Sekawa. The chicken was moist and flavored with cilantro, ginger and spices. The shrimp was served in a curry tomato sauce and the Saag Aloo was a combination of cooked spiced cubed potatoes with pureed spinach that was very good. We had two orders of Garlic Naan that was crispy and lightly flavored with garlic and cilantro; perfect!
This was a place I would recommend for it's food, atmosphere ( calm and quiet; NOT trendy), prices ( very inexpensive) and Buddhist feel (very Zen, no one cares how long you sit)
That said I am now teaching Indian cooking as I have learned from master chef and cookbook author Julie Sahni so if you would like to try an Indian dish of your own here is a sample from my last class:
Southern Indian Garlic Braised Tomatoes
Serves 6
Ingredients
3 Tb. canola oil
1 tsp. black mustard seeds
8 large garlic cloves, sliced thinly
12 kari leaves, julienne
1 ½ tsp. curry powder*
1 tsp. cumin
1 tsp. red pepper flakes
6 large plum tomatoes, peeled, cut into wedges
3 small green chilies, seeded and julienne
½ tsp. salt
juice of ½ lime
Procedure
1. In a large skillet over high heat warm the oil. Add the seeds and cover the pan, when the seeds stop popping turn off the heat and uncover the pan. Add the garlic and kari leaves and cook until golden about 30 seconds.
2. 3. Stir in the curry powder, cumin and red pepper flakes. Add the tomato wedges and cook 3 minutes without stirring. Carefully mix the tomatoes and cook until very soft about 6 minutes. Add the chilies, salt and lime juice and cover until ready to serve.
3. Serve hot or cold and this can be pureed for a great sauce for chicken, fish or meat.
Curry Powder
1 ½ Tb. coriander seeds
1 tsp. peppercorns
½ tsp. mustard seeds
½ tsp. fenugreek seeds
½ tsp. cumin seeds
3 whole cloves
1 Tb. turmeric
½ Tb. cayenne
Grind the first 6 ingredients in a spice grinder until a fine powder. Stir in the last two.
The food was Northern Indian with many familiar dishes such as Pakoras, Curries, Masala, Raita and Nan bread. Very nicely flavored with just the right amount of spice and not overly sauced we enjoyed most everything we ordered.
We had an appetizer of cooked potatoes with cilantro, chilies, garlic and scallions (Aloo Achaar), Daal, Raita, Shrimp Curry, Saag Aloo and Chicken Sekawa. The chicken was moist and flavored with cilantro, ginger and spices. The shrimp was served in a curry tomato sauce and the Saag Aloo was a combination of cooked spiced cubed potatoes with pureed spinach that was very good. We had two orders of Garlic Naan that was crispy and lightly flavored with garlic and cilantro; perfect!
This was a place I would recommend for it's food, atmosphere ( calm and quiet; NOT trendy), prices ( very inexpensive) and Buddhist feel (very Zen, no one cares how long you sit)
That said I am now teaching Indian cooking as I have learned from master chef and cookbook author Julie Sahni so if you would like to try an Indian dish of your own here is a sample from my last class:
Southern Indian Garlic Braised Tomatoes
Serves 6
Ingredients
3 Tb. canola oil
1 tsp. black mustard seeds
8 large garlic cloves, sliced thinly
12 kari leaves, julienne
1 ½ tsp. curry powder*
1 tsp. cumin
1 tsp. red pepper flakes
6 large plum tomatoes, peeled, cut into wedges
3 small green chilies, seeded and julienne
½ tsp. salt
juice of ½ lime
Procedure
1. In a large skillet over high heat warm the oil. Add the seeds and cover the pan, when the seeds stop popping turn off the heat and uncover the pan. Add the garlic and kari leaves and cook until golden about 30 seconds.
2. 3. Stir in the curry powder, cumin and red pepper flakes. Add the tomato wedges and cook 3 minutes without stirring. Carefully mix the tomatoes and cook until very soft about 6 minutes. Add the chilies, salt and lime juice and cover until ready to serve.
3. Serve hot or cold and this can be pureed for a great sauce for chicken, fish or meat.
Curry Powder
1 ½ Tb. coriander seeds
1 tsp. peppercorns
½ tsp. mustard seeds
½ tsp. fenugreek seeds
½ tsp. cumin seeds
3 whole cloves
1 Tb. turmeric
½ Tb. cayenne
Grind the first 6 ingredients in a spice grinder until a fine powder. Stir in the last two.
Friday, July 31, 2009
Monday, June 29, 2009
La Grande Orange
Main Street has a new restaurant that is worth taking a special trip. La Grande Orange located at 1000 Main Street is one of the best places I have been to on this street.
It’s a lonely section of Main with very few commercial properties except Santa Monica Yoga Works. Therefore there is plenty of street parking and the space is easy to find with its large orange awning.
We arrived at 6:30 on a Friday night and were seated right away. There is plenty of outdoor seating with comfortable banquets and heat lamps that turned on when it got chilly. The large indoor dining room was also appealing with a small bar and lots of light coming in the windows.
Our server was very friendly and well informed and we never needed anything for more than a second before someone came to clear, ask us about what we wanted and suggest different items on the menu.
The food was fabulous- we ordered sushi rolls to start that were perfectly executed and beautifully presented on white dishes. We shared a large salad of butter lettuce with roasted beets, toasted almonds and chevre that had a delicious vinaigrette. I ordered their halibut entrée that came on top of a bed of caramelized fennel- to die for! The texture of the fennel was creamy and smooth paired with the crisp outside of the halibut it was a winner. The portion was just right and also beautifully presented on a large white plate. My husband had their Ahi tuna burger that came with a wonderful homemade coleslaw and had avocado, tomato and lettuce on the bun. We both enjoyed our food immensely.
The atmosphere is very pleasant whether indoors or out and the place was bustling by the time we left at about 8 pm.
They also have a to-go part that is busy during the day that serves baked goods, coffee and items from the menu. Before we left we checked it out and had one of their homemade chocolate chip cookies right from the oven that was finished with a sprinkle of sea salt, fabulous!
I highly recommend La Grande Orange for any type of occasion and hope they will continue to serve such high quality food at great prices.
In case you would like my version of a roasted beet and chevre salad try this and enjoy!
Warm Beet Salad with Endive and Goat Cheese
Serves 4
Ingredients
2 pounds beets, washed and quartered
1/2 cup fresh lemon juice
3 Tablespoons olive oil
Salt, pepper, to taste
6 Tablespoons minced mint
1 teaspoon lemon zest
2 heads endive, sliced into thin julienne strips or 1 head frisee can be used
1 bunch watercress, tough stems removed
5 oz. goat cheese
Procedure
1. Heat the oven to 400. Place the beets on a baking sheet and toss with olive oil, salt and pepper. Roast until tender about 25 minutes. Remove from the oven and allow to cool.
2. Meanwhile combine the lemon juice, olive oil, salt, pepper, mint and lemon zest in a medium bowl and whisk. Taste and adjust seasoning. Reserve 3 Tb. of the dressing in a medium bowl.
3. Dice the beets and add to the reserved dressing, toss.
4. Add the endive and watercress to the larger bowl of dressing and arrange on salad plates. Top with the beets and crumble the goat cheese over the top, serve warm or at room temperature.
It’s a lonely section of Main with very few commercial properties except Santa Monica Yoga Works. Therefore there is plenty of street parking and the space is easy to find with its large orange awning.
We arrived at 6:30 on a Friday night and were seated right away. There is plenty of outdoor seating with comfortable banquets and heat lamps that turned on when it got chilly. The large indoor dining room was also appealing with a small bar and lots of light coming in the windows.
Our server was very friendly and well informed and we never needed anything for more than a second before someone came to clear, ask us about what we wanted and suggest different items on the menu.
The food was fabulous- we ordered sushi rolls to start that were perfectly executed and beautifully presented on white dishes. We shared a large salad of butter lettuce with roasted beets, toasted almonds and chevre that had a delicious vinaigrette. I ordered their halibut entrée that came on top of a bed of caramelized fennel- to die for! The texture of the fennel was creamy and smooth paired with the crisp outside of the halibut it was a winner. The portion was just right and also beautifully presented on a large white plate. My husband had their Ahi tuna burger that came with a wonderful homemade coleslaw and had avocado, tomato and lettuce on the bun. We both enjoyed our food immensely.
The atmosphere is very pleasant whether indoors or out and the place was bustling by the time we left at about 8 pm.
They also have a to-go part that is busy during the day that serves baked goods, coffee and items from the menu. Before we left we checked it out and had one of their homemade chocolate chip cookies right from the oven that was finished with a sprinkle of sea salt, fabulous!
I highly recommend La Grande Orange for any type of occasion and hope they will continue to serve such high quality food at great prices.
In case you would like my version of a roasted beet and chevre salad try this and enjoy!
Warm Beet Salad with Endive and Goat Cheese
Serves 4
Ingredients
2 pounds beets, washed and quartered
1/2 cup fresh lemon juice
3 Tablespoons olive oil
Salt, pepper, to taste
6 Tablespoons minced mint
1 teaspoon lemon zest
2 heads endive, sliced into thin julienne strips or 1 head frisee can be used
1 bunch watercress, tough stems removed
5 oz. goat cheese
Procedure
1. Heat the oven to 400. Place the beets on a baking sheet and toss with olive oil, salt and pepper. Roast until tender about 25 minutes. Remove from the oven and allow to cool.
2. Meanwhile combine the lemon juice, olive oil, salt, pepper, mint and lemon zest in a medium bowl and whisk. Taste and adjust seasoning. Reserve 3 Tb. of the dressing in a medium bowl.
3. Dice the beets and add to the reserved dressing, toss.
4. Add the endive and watercress to the larger bowl of dressing and arrange on salad plates. Top with the beets and crumble the goat cheese over the top, serve warm or at room temperature.
Wednesday, June 10, 2009
Tender Greens
Tender Greens in Culver City
"What a perfect place for a healthy, fresh meal done in front of your eyes and with yummy ingredients.
This is the kind of place you can go over and over and never get sick of because the menu is varied enough and even having the same thing is cool because it's so good.
I always have the tuna Nicoise which is one of my all time favorite salads and is cooke perfectly.
The only reason I didn't give it 5 stars is that the atmosphere is sooo casual and you have to find a table and there is sometimes a long line, but other than that- they deserve 5 stars.
One of my fav's"
But in case you might want to make a main dish salad here is a great recipe that many have enjoyed in my kitchen.
Arugula, Watercress Salad with Grilled Chicken and Blood Oranges
Serves 6
Ingredients
1 bunch arugula, washed and dried
1 bunch watercress, tough stems removed
1 whole boneless, skinless, chicken breast, halved, trimmed, pounded
1 Tablespoon chopped thyme
1 lemon juiced
¼ cup olive oil
Salt, pepper
Dressing:
3 Tablespoons balsamic vinegar
1 small shallot, minced
1/3 to 1/2 cup olive oil
Salt and pepper
Garnish:
2 blood oranges, segmented
1 ripe avocado, sliced
Procedure
1. Combine the arugula and watercress in a large serving bowl and set aside.
2. Marinate the chicken in a medium bowl with the thyme, lemon, olive oil salt and pepper for about 30 minutes.
3. Meanwhile blend the dressing ingredients in a small bowl, taste and adjust seasoning.
4. Heat a grill pan and grill the chicken for 3 minutes on each side. Transfer to a cutting board and slice thinly on the diagonal.
5. Toss the salad with some of the dressing. Mound the salad on a platter and scatter with the oranges and avocado. Arrange the chicken on top and drizzle some of the dressing over the chicken.
6. Pass the remaining dressing in a small bowl.
"What a perfect place for a healthy, fresh meal done in front of your eyes and with yummy ingredients.
This is the kind of place you can go over and over and never get sick of because the menu is varied enough and even having the same thing is cool because it's so good.
I always have the tuna Nicoise which is one of my all time favorite salads and is cooke perfectly.
The only reason I didn't give it 5 stars is that the atmosphere is sooo casual and you have to find a table and there is sometimes a long line, but other than that- they deserve 5 stars.
One of my fav's"
But in case you might want to make a main dish salad here is a great recipe that many have enjoyed in my kitchen.
Arugula, Watercress Salad with Grilled Chicken and Blood Oranges
Serves 6
Ingredients
1 bunch arugula, washed and dried
1 bunch watercress, tough stems removed
1 whole boneless, skinless, chicken breast, halved, trimmed, pounded
1 Tablespoon chopped thyme
1 lemon juiced
¼ cup olive oil
Salt, pepper
Dressing:
3 Tablespoons balsamic vinegar
1 small shallot, minced
1/3 to 1/2 cup olive oil
Salt and pepper
Garnish:
2 blood oranges, segmented
1 ripe avocado, sliced
Procedure
1. Combine the arugula and watercress in a large serving bowl and set aside.
2. Marinate the chicken in a medium bowl with the thyme, lemon, olive oil salt and pepper for about 30 minutes.
3. Meanwhile blend the dressing ingredients in a small bowl, taste and adjust seasoning.
4. Heat a grill pan and grill the chicken for 3 minutes on each side. Transfer to a cutting board and slice thinly on the diagonal.
5. Toss the salad with some of the dressing. Mound the salad on a platter and scatter with the oranges and avocado. Arrange the chicken on top and drizzle some of the dressing over the chicken.
6. Pass the remaining dressing in a small bowl.
Tuesday, May 19, 2009
Eating without spending
I think with the busy lives we all lead these days it is increasingly difficult to cook at the end of the day. This may be why one of the largest growing areas of the food business is prepared foods.
That said I am a dedicated “eat at home person” who cooks almost every night for two and even for one. Of course as a professional chef I find it easy to throw together a simple and delicious meal in 20 minutes, but I also teach this skill in cooking classes around the Los Angeles area as well as in private homes.
It is this easy; take a few fresh ingredients, add a few staple items and voila! You will have a meal in less than thirty minutes that is not only fabulous, healthy and mouth watering but worth making even for just one!
I encourage my students to take the extra time (20 minutes) to shop on the way home or if you are really thinking on your feet, shop all at once on the weekend to insure you can enjoy your own home cooked meal.
Now why go to “all that trouble just for me” I am invariably asked by people that I teach and the answer I consistently give them is this; why get take out or eat in a restaurant semi- decent food with god only knows who touching the stuff before it arrives on your plate or in your to-go container and then find not only are you eating too much fat, but the portion is more than likely too large which means you eat it and before you know it you wonder why am I getting a little chunky around the middle. Not to mention the whole health and bacteria issue which I am reluctant to even start to comment on because believe it or not it is serious. So, that said, it is maybe more appealing to eat your own food that you thought, right?
The bare minimum of staples to have on hand are; canned chicken and vegetable broth, pastas, canned tomatoes, rice, beans, tuna, olives, olive oil and a variety of vinegars. Make one stop to pick up a piece of chicken or fish and a vegetable and dinner can be on the table within half an hour of arriving home.
Or you can take a few cooking classes at a local culinary school (there are a number of them in the L.A. area) to learn a few skills and help motivate you to get in the cooking groove.
Here are a couple quick and easy recipes for everyday dinners.
Bulghur and Chick Pea Salad
This recipe serves 8
Preparation time: 20 minutes
Ingredients
1 cup medium bulghur
3 shallots, minced
1/4 cup red wine vinegar
2 garlic cloves, minced
1 Tb. lemon juice
1/4 cup olive oil
1 1/2 cups chickpeas, rinsed and drained
1 cup chopped parsley
1/2 cup chopped toasted walnuts
Salt and freshly ground black pepper
Procedure
1. Cover the bulghur with 3 cups of boiling water in a medium bowl, cover and let stand for about 15 to 20 minutes. Drain well and transfer back to the bowl.
2. Combine the shallots with the vinegar, garlic and salt to taste in a small bowl. Whisk in the lemon juice and olive oil. Pour over the bulghur and chickpeas. Add parsley, walnuts and salt and pepper. Toss well and taste for seasoning.
3. Serve at room temperature or chilled.
(This recipe can be made ahead and stored in the refrigerator for up to a week.)
Apricot-Glazed Chicken Breasts
Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients
2 boneless, skinless chicken breasts, trimmed, halved
1/2 cup apricot jam
1 Tablespoon Dijon mustard
2 teaspoons minced ginger
2 Tablespoons sherry wine vinegar
1 Tablespoon olive oil
Salt and pepper, to taste
Procedure
1. Heat the oven to 400F.
2. Place the chicken breasts in a medium bowl.
3. Combine the jam, mustard, ginger, vinegar, oil, salt and pepper in a small bowl and whisk. Taste for seasoning.
4. Brush the breasts with the glaze and place on a rack in a roasting pan. Roast for 5 minutes. Turn the breasts over brush with the glaze and roast until golden and cooked through about 7 to 8 minutes.
5. Divide the chicken between 4 dinner plates and serve.
(This can be made ahead and stored in the refrigerator for up to two days.)
That said I am a dedicated “eat at home person” who cooks almost every night for two and even for one. Of course as a professional chef I find it easy to throw together a simple and delicious meal in 20 minutes, but I also teach this skill in cooking classes around the Los Angeles area as well as in private homes.
It is this easy; take a few fresh ingredients, add a few staple items and voila! You will have a meal in less than thirty minutes that is not only fabulous, healthy and mouth watering but worth making even for just one!
I encourage my students to take the extra time (20 minutes) to shop on the way home or if you are really thinking on your feet, shop all at once on the weekend to insure you can enjoy your own home cooked meal.
Now why go to “all that trouble just for me” I am invariably asked by people that I teach and the answer I consistently give them is this; why get take out or eat in a restaurant semi- decent food with god only knows who touching the stuff before it arrives on your plate or in your to-go container and then find not only are you eating too much fat, but the portion is more than likely too large which means you eat it and before you know it you wonder why am I getting a little chunky around the middle. Not to mention the whole health and bacteria issue which I am reluctant to even start to comment on because believe it or not it is serious. So, that said, it is maybe more appealing to eat your own food that you thought, right?
The bare minimum of staples to have on hand are; canned chicken and vegetable broth, pastas, canned tomatoes, rice, beans, tuna, olives, olive oil and a variety of vinegars. Make one stop to pick up a piece of chicken or fish and a vegetable and dinner can be on the table within half an hour of arriving home.
Or you can take a few cooking classes at a local culinary school (there are a number of them in the L.A. area) to learn a few skills and help motivate you to get in the cooking groove.
Here are a couple quick and easy recipes for everyday dinners.
Bulghur and Chick Pea Salad
This recipe serves 8
Preparation time: 20 minutes
Ingredients
1 cup medium bulghur
3 shallots, minced
1/4 cup red wine vinegar
2 garlic cloves, minced
1 Tb. lemon juice
1/4 cup olive oil
1 1/2 cups chickpeas, rinsed and drained
1 cup chopped parsley
1/2 cup chopped toasted walnuts
Salt and freshly ground black pepper
Procedure
1. Cover the bulghur with 3 cups of boiling water in a medium bowl, cover and let stand for about 15 to 20 minutes. Drain well and transfer back to the bowl.
2. Combine the shallots with the vinegar, garlic and salt to taste in a small bowl. Whisk in the lemon juice and olive oil. Pour over the bulghur and chickpeas. Add parsley, walnuts and salt and pepper. Toss well and taste for seasoning.
3. Serve at room temperature or chilled.
(This recipe can be made ahead and stored in the refrigerator for up to a week.)
Apricot-Glazed Chicken Breasts
Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients
2 boneless, skinless chicken breasts, trimmed, halved
1/2 cup apricot jam
1 Tablespoon Dijon mustard
2 teaspoons minced ginger
2 Tablespoons sherry wine vinegar
1 Tablespoon olive oil
Salt and pepper, to taste
Procedure
1. Heat the oven to 400F.
2. Place the chicken breasts in a medium bowl.
3. Combine the jam, mustard, ginger, vinegar, oil, salt and pepper in a small bowl and whisk. Taste for seasoning.
4. Brush the breasts with the glaze and place on a rack in a roasting pan. Roast for 5 minutes. Turn the breasts over brush with the glaze and roast until golden and cooked through about 7 to 8 minutes.
5. Divide the chicken between 4 dinner plates and serve.
(This can be made ahead and stored in the refrigerator for up to two days.)
Tuesday, May 12, 2009
Indian Food in L.A.
I recently ate a terrific vegetarian Indian meal on Washington Boulevard. The place is a grocery store for Indian food items and also has a cafeteria style area where you can order a tray of delicious Indian entrees and side dishes and then sit down and enjoy your meal.
Samosa House has been around for many years and only those in the know will be conscious of the place as it is not a restaurant or a place to sit unless you don't mind a casual scene with plastic cutlery, paper plates and no one to wait on you.
The store itself is amazing they carry everything you would want in the Indian food arena. The aroma when you walk in is redolent of curry, cumin and other spices. I have shopped there many times for things such as whole cumin seeds, Pappadum, curry paste, Basmati rice and mango chutney.
I recommend taking a look at the delectable offerings and just trying something new. Half the dishes are un-recognizable as they have a sauce covering up whatever vegetable is featured. The do have standard dishes such as Paneer and Curried Chick Peas with cilantro and every meal comes with Nan the lovely Indian flat bread that is a perfect way to soak up all the sauces.
The food is very inexpensive- dinner for two can be had for about $16 and of course if you would like a more intimate atmosphere you can take your meal to go.
In case you would like to try Indian cooking for yourself I teach the following recipe at private homes and culinary schools throughout Los Angeles.
Mango Chutney
Makes 1 quart
Ingredients
3 large unripe mangoes, peeled
1 cup water
1/2 tsp. turmeric
1 tsp. salt
2 Serrano chilies, julienne
1/2 cup dark brown sugar
2 tsp. cornstarch, dissolved in 1 Tb. water
1 Tb. canola oil
1 tsp. mustard seeds
2 dried red chili pods
Procedure
1. Slice the mango in thin slices.
2. Bring the water, turmeric and salt to a boil in a medium saucepan. Add the mango slices and green chilies and cook over med-hi heat 3 minutes. Add the sugar and bring to a boil. Boil for 5 minutes and then add the cornstarch mixture. Turn off the heat.
3. Heat the oil in a small skillet, add the mustard seeds, cover if the seeds fly around. After 20 seconds add the chili pods and cook another 20 seconds.
4. Add to the mango mixture and keep cold until ready to use. Can be kept for 5 days.
Samosa House has been around for many years and only those in the know will be conscious of the place as it is not a restaurant or a place to sit unless you don't mind a casual scene with plastic cutlery, paper plates and no one to wait on you.
The store itself is amazing they carry everything you would want in the Indian food arena. The aroma when you walk in is redolent of curry, cumin and other spices. I have shopped there many times for things such as whole cumin seeds, Pappadum, curry paste, Basmati rice and mango chutney.
I recommend taking a look at the delectable offerings and just trying something new. Half the dishes are un-recognizable as they have a sauce covering up whatever vegetable is featured. The do have standard dishes such as Paneer and Curried Chick Peas with cilantro and every meal comes with Nan the lovely Indian flat bread that is a perfect way to soak up all the sauces.
The food is very inexpensive- dinner for two can be had for about $16 and of course if you would like a more intimate atmosphere you can take your meal to go.
In case you would like to try Indian cooking for yourself I teach the following recipe at private homes and culinary schools throughout Los Angeles.
Mango Chutney
Makes 1 quart
Ingredients
3 large unripe mangoes, peeled
1 cup water
1/2 tsp. turmeric
1 tsp. salt
2 Serrano chilies, julienne
1/2 cup dark brown sugar
2 tsp. cornstarch, dissolved in 1 Tb. water
1 Tb. canola oil
1 tsp. mustard seeds
2 dried red chili pods
Procedure
1. Slice the mango in thin slices.
2. Bring the water, turmeric and salt to a boil in a medium saucepan. Add the mango slices and green chilies and cook over med-hi heat 3 minutes. Add the sugar and bring to a boil. Boil for 5 minutes and then add the cornstarch mixture. Turn off the heat.
3. Heat the oil in a small skillet, add the mustard seeds, cover if the seeds fly around. After 20 seconds add the chili pods and cook another 20 seconds.
4. Add to the mango mixture and keep cold until ready to use. Can be kept for 5 days.
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