Priyu.com – Salsa..Samosa..& Smore

The Modern is to the culinary world what MoMa (Museum of Modern Art) is to the art world. The bar area is sleek and elegant with a stunning installation/mural of a forest that serves as the background for the bar area. The cocktails are as fantastic as the décor. My whole experience at The Modern was exquisite. I enjoyed every single minute and morsel. I had the Chef’s Tasting menu – each dish was special and better than the previous one. The service was intelligent, confident and unpretentious. Most memorable dishes: Cod with chorizo, escargot ravioli, duck (probably the best duck I have EVER had), tuna/scallop tartare – in fact everthing I had was memorable. The portion sizes were perfect for since I’m not a big eater but if you are into big portions this is not the place for you. For once I actually had room for dessert. The service was flawless. Our server (Joey) was very attentive without getting in the way. This is a true New York Experience! Danny Meyer has created another winner!

I had been craving Spanish style tapas since my last trip to Barcelona. My quest took me to several so called popular tapas restaurants around the area. Every place I went I was served small portions made to look like tapas….but nothing even came close to hitting the spot….until one fine day which also happened to be my 30th B’day, I ended up in Amada in center city Philly. Let me tell you this, Amada aint your run of the mill trying to be trendy tapas restaurants that serve you $ 15 cocktails and pretty looking average tasting food. The food is beautifully presented, outstandingly delicious and distinctly Mediterranean. Everything on the menu is served tapas style save the Paella. The cheese selection is exotic and served with even more exotic accompaniments like Garlice Dulce De Leche, Truffled Lavender Honey and Black Olive Caramel. I particularly loved the Fried Baby Anchovies. It was like eating nutty crispy matchstick fries! Other must try choices include the Shortrib Ravioli, Lobster Bomba Rice and Goat Cheese Stuffed Lamb chops. For dessert, I highly recommend Banana Torrijas which is crispy Spanish bread served with caramelized bananas and maple syrup ice cream. If food could seduce, Chef Jose Garces would get 10/10!

Chicken Tikka Masala or CTM is a dish that was popularized in restaurants and bars in England. Today it is probably the most popular Indian dish across the world. This recipe is dedicated to a special friend who prompted me to develop it. In an overly enthusiastic moment, I offered to cook anything my friend wanted and sure enough the one thing that he requested was CTM! Well, now I had never really made CTM (up until now!) for the simple reason that this dish is found only in Indian restaurant menus! Traditionally it is made with chicken cubes that are cooked in a tandoor and simmered in a tomato cream sauce. Since I cannot afford to install a tandoor in my backyard and fire it up with 20 pounds of coal, I improvised using a grill plan. Home cooks don’t despair, you can now make CTM right in your kitchen. Also, the fat content is probably a lot lower than the restaurant version so you indulge without feeling too guilty. So people, here it is – as described by my friend, the best homestyle  chicken tikka masala….enjoy!

What you need:
1 pound boneless chicken (red and white meat 50-50)
6 tablespoons of sour cream
5 teaspoons of dark red chilli powder
2 teaspoons of coriander powder
21/2 teaspoons of garam masala powder
21/2 teaspoons of ginger garlic paste (freshly made)
1 large red onion, finely chopped
11/2 tablespoon of sunflower oil
1 15 oz can of fire roasted crushed tomatoes
21/2 tablespoons of tomato paste
Salt to taste
3 tablespoons of cilantro, finely chopped
1 tablespoon of softened butter (optional)

How to make:
• Wash and cut the chicken into one inch cubes. Put it in a large mixing bowl.
• Add 2 tablespoons of sour cream, 2 teaspoons of chilli powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala powder,1 teaspoon of ginger garlic paste and salt into the chicken and mix well.
• Let the chicken marinate for 2 hours.
• Heat a grill pan and spray with non stick cooking spray
• Place the chicken cubes on the grill pan and cook both sides for 2 minutes each (till you see grill marks, you don’t have to cook it completely yet).

• Remove the chicken from the pan and keep aside.
• Heat oil on medium high heat in a heavy bottomed pan.
• Add the onion and sauté till it softens.
• Add the remaining ginger garlic paste and cook till the mixture turns golden brown.
• Add the remaining chilli powder and coriander powder and mix well.
• Add the crushed tomatoes and tomato paste and cook till the oil separates from the mixture.
• Turn off the flame.
• Puree the mixture into a smooth paste either using a hand blender or mixer. Add water if the mixture gets too thick.
• Get the mixture back in the pan on medium heat.
• Whisk the remaining sour cream. Add one teaspoon at a time into the mixture mixing thoroughly in between.
• Add the chicken. Cover the pan and allow the chicken to simmer till it is cooked completely (about 7 – 8 minutes).
• Add the remaining garam masla powder, salt and 2 tablespoons of cilantro and mix well. Simmer for 2 minutes.
• Add the butter and mix well.
• Transfer into a serving bowl and garnish with the remaining cilantro.

This rich decadent dessert is sure to take care of the sugar and fat craving all you dessert lovers experience very often. I know coz I do get that craving and this dessert hits the spot every time. Use of brown sugar adds a dense richness and coconut milk gives a luscious creaminess to this dish. And a hint of cardamom gives a subtle exotic aftertaste. Believe you me; this dessert is worth every calorie!

What you need:
1 cup vermicelli
11/2 cups whole milk
11/2 cups half & half
11/2 cups coconut Milk
11/2 cup tightly packed light brown sugar
1 teaspoon cardamom powder (freshly ground)
1/2 cup almonds (sliced)
1/4 cup rasins
4 Teaspoons of ghee (clarified butter)

How to make:
• Heat 1 teaspoons of ghee in a heavy bottomed non-stick pan over medium heat and add the almonds and fry till golden brown, stirring constantly. Remove almonds from the pan and keep aside.
• Add another teaspoon of ghee to the pan and add the raisins. Remove the raisins once they plump up. This should take a few seconds.
• Heat the remaining ghee, add vermicelli and fry till golden brown, stirring constantly. Once done, remove from pan and keep aside.
• Heat the milk and half and half in saucepan on medium heat.
• Add the sugar and cardamom powder once the liquid boils. Stir well. Reduce the flame to simmer and cook till the liquid thickens. Around 15 – 20 minutes.
• Add the coconut milk and simmer for another 5 minutes.
• Add the toasted vermicelli and allow it to cook till the noodles are soft.
• Add the toasted almonds and raisins.
• Cool to room temperature and chill thoroughly before serving.

Are you a brownie lover? No, I mean a TRUE brownie lover. Not the kind who could be satisfied with Entenmann’s Brownie Bites but the kind who would be satisfied with nothing less than a dark chocolatey fudgy brownie? If you are the latter, your prayers have been answered. You can find the most deliciously perfect brownies in this world at Fat Witch Brownie Store in Chelsea Market, New York. Fat Witch Brownies are just the way brownies are meant to be – luscious, gooey, perfectly sweetened (not overly sweet), made with all natural ingredients, preservative free and sinfully decadent! My all time favorite is the walnut brownie and more recently the pecan caramel brownies!

The use of best quality ingredients is apparent in the taste and freshness of the brownies. My trip to Chelsea Market is never complete without a stop at Fat Witch Store. Don’t despair if you don’t live in the vicinity of New York. Fat Witch ships to any location in USA. I would recommend using the next day Fedex option so that you can enjoy these heavenly pleasure bites when they are at their freshest! Check out their web site for more information.