Bombay Chiwda- Snack Mix

Bombay Chiwda is a traditional side dish that originates from the city of Mumbai (formerly known as Bombay), India. This dish is often served as a snack, and can be found all over the world. Bombay Chiwda made its way to the Caribbean islands by way of the laborers brought to the region by the Europeans. Many from India and China came to the Caribbean to work the various plantations and brought their traditional style of cuisine with them. Much of the Indian influence remains alive and well in the Caribbean of today with the introduction of curried meats and curry powder. Indians call it kari podi, and we have come to know this pungent flavor as curry.




Ingredients:

3 Cups Canola oil or Ghee( Clarified Butter) for frying
1/3 Cup salted Peanuts
1/3Cup saltedCashew
1/4 Cup whole Almond
1/4 Cup blanched Pistachio
1/4 Cup Pumpkin seeds
1/4 Cup Pine Nuts
2-3 thin sliced hot Green chilies
1 Tablespoon Fennel seeds
5 Curry Leaves
3 Tablespoon fresh Coriander Leaves
2/3 Cup thick pounded Flat Rice( Rice flakes available at your Asian Market)
1/4 Cup Raisins
1/4 Cup dried Currants( substitute with additional Raisins if Currants are not available)
1/4 Cup chopped Dates
1/2 teaspoon Kosher Salt
1/4 teaspoon Madras Curry Powder
2 Tablespoon Maple or Date Sugar
1/3 Cup green lentils
1Cup deep fried Sev Noodles ( Chickpea Flour Noodles)*

Steps:
1. Heat oil or ghee in a deep-frying pan over a moderate heat.

2. Place the peanuts in a wire-mesh sieve and lower it into the oil.

3. Fry until golden brown, lift out the sieve, and transfer the nuts to paper towels to drain.

4. In separate batches, fry the cashews, almonds, pistachios, pumpkin seeds and pine nuts until golden brown, and drain on paper towels.

5. Pat the nuts dry with more paper towels, blot off any excess oil.

6. Transfer all the nuts to a bowl.

7. Increase the heat of the oil and place the green chilies in the sieve and lower them into the oil and fry until crisp.

8. Lift out the sieve and transfer the chilies to the paper towels to drain.

9. Add the fennel seeds, curry leaves and fresh coriander to the sieve and fry in the same way until the leaves are dark green and crisp.

10. Drain on paper towels.

11. Now add half of flat rice to the sieve, lower it into the oil and fry for 1 minute or until the frothing oil subsides and rice floats (It should not brown only turn golden).

12. Fry the remaining flat rice and dry on paper towel. Blot all the excess oil while still hot.

13. Add the flat rice to the bowl of nuts and toss to mix.

14. Add the salt , sugar & spices in a small bowl, and mix to incorporate.

15. Combine the raisins, currants and dates in a bowl.

16. Sprinkle 1/2 of the spice mixture into the dried fruit and the remaining into the nuts, toss well.

17. Finally, combine all the ingredients and toss gently to mix.

18. Cool to room temperature and store in an air tight container.


* Should you not be able to locate Sev noodles at your local Asian Market, purchase Rice Flour noodles as a substitute

Chicken Korma

Chicken Korma
One of the biggest things taking place in the culinary world today is the emergence of Indian cuisine to the forefront. It's no wonder with the bold flavor profiles, fresh ingredients, and exotic origins that Indian cuisine is taking the world by storm.
I've been fortunate enough to become close friends with many of the interns from this part of the world who have come to America to study the Industry. While the Indian influence in the hospitality industry is nothing new, over the past few years I've noticed an increase of those studying to become chefs. I've been fascinated to have the ability to share techniques on equal footing with many of these interns. While I've instructed them in the preparation of many American, and classical European techniques I've benefited from their ability to instruct me in the authentic preparation of Indian cuisine.
One of my favorite dishes is chicken korma. korma literally translates from the Hindi word meaning "braise". Served with Basmati rice, and warm Tandoori Naan bread this dish is one of my favorites.

Chicken Korma
1 Whole chicken, Cut into 8 pieces
2 Cups Plain Yogurt
3 Cloves Garlic , Minced
2 White Onions, Sliced very thin
1 Teaspoon Paprika
1/2 Teaspoon Ground Dried Chili - (Additional Chili may be added based upon desired heat level)
1 Teaspoon Ground Cumin
2 Teaspoons Fresh Ginger, Minced
2 Teaspoons Coconut Oil
2 Teaspoons Ground Coriander Seed
Seeds of 2 peeled Green Cardamom Pod
1 Teaspoon Poppy seeds
1 Teaspoon Ground Turmeric
1 Curry Leaf
2 Tablespoons Fresh Cilantro( Coriander), Chopped
Salt & Pepper To Taste

Steps:

Place chicken in bowl and marinate in yogurt, 1/3 of garlic, half an onion, paprika, ginger, salt and pepper for a several hours.
Heat oil in large heavy Dutch Oven ; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
Add to Dutch Oven the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken, and brown on both sides.. Pour enough water to cover and add remaining marinade.
Add onion, garlic and curry leaf. Simmer 30- 45 minutes or until chicken is tender. Garnish the chicken korma with fresh coriander and serve.