11. Heat the vegetable oil in a heavy bottom pan or kadai at medium heat. Fry the chili, cinnamon sticks and curry leaves for about 10 seconds each, one ingredient at a time. Set aside.
2. Add all the spices in the same oil, fry for about fifteen seconds or till seeds splatter, making sure they do not burn.
3. Add the chopped tomatoes, fry for another minute or so, till well incorporated in the spice mixture.
4. Add the vegetables to the spice and tomato mixture and fry for 2 minutes, until tender.
5. Add the rice to the spice, tomato and vegetable mixture and fry for a minute, constantly mixing.
6. Add water, reduce the heat to low, cover the pan and simmer for about 20 minutes, or until desired texture, stirring the pilau occasionally so it does not stick to the pan.
7. Serve the pilau hot, garnish with the fried chili, cinnamon and curry leaves.
Offal is having a big moment in the food world, which prompted Guillermo (a self proclaimed offal lover) to visit chef Jeremy Salamon (one of NYC's youngest LGBTQ rising star chefs) at The Eddy, right on time to celebrate Pride month. Jeremy's critically-appraised, mostly Hungarian menu, was inspired by his grandmother’s recipes. Offal is a staple of Eastern European cuisines, so it made sense to make delicious pastrami beef tongue. Let's tongue for Pride!
PS: The Eddy will be closing it's doors this Monday 6/17 after dinner service - New Yorkers: the restaurant will be offering all guests a 25% discount on their check (no minimums, no maximums, no questions asked).
Café Gratitude, a small vegan chain from California, has an interesting concept to improve the future of our planet. Meatless Monday deals and offerings across the country show no signs of slowing down. Growing concern over both the quality of mass-processed meats along with climate change and the humane treatment of animals, is inspiring folks to adopt vegan habits, at least part-time anyways. The café took a step ahead by offering 50% off on their most popular dishes every Monday for a limited time, as an incentive for diners, while trying to motivate other restaurants to follow the model. Café Gratitude’s motto “Be plant rich” means they want you to live a rich life mostly on plants.
A simple and supremely satisfying dessert, rice pudding is pure comfort in a bowl. It's easy to get there too! Just simmer white rice with whole milk, sugar, and a pinch of salt until the grains are tender, plump, and creamy, then stir in a little vanilla or almond extract while the pudding's still warm. Top however you like (fresh berries in season, dried fruit, toasted nuts for a crunchy contrast, a sprinkle of cinnamon)—you really can't go wrong. Read more.
Crispy, puffed rice is actually a type of culinary foam, but it doesn't take a lot of fancy equipment to make. In this episode of MDRN KTCHN, host Scott Heimendinger shows you how to make puffed rice snacks at home using only a microwave and some frying oil. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
Steamed white rice is so simple it's actually rather easy to mess up. Ever have it burn on the bottom, or had the grains go crunch between your teeth? This recipe will give you perfect, fluffy, tender rice every time, to go with all your stir fries, curries, and main-dish proteins. Read more.