Good Food
Frozen Dinners, Indian Street Food & Chocolate
This week on Good Food we learn how to take a frozen brick of meat and turn it into dinner by learning how to defrost with Russ Parsons. The food you find on the streets of India is often better than inside any restaurant, we'll have recipes from Neelam Batra. We'll talk about stews with Cliff Wright and get a lesson on how to set up a home chocolate tasting from Florence Fabricant.
By Evan Kleiman • • 1h 0m ListenRecipes and information from Good Food, Saturdays at 11am on KCRW, 89.9fm
October 26, 2002
The farmer and the cook cooking class features food writer/cook Amelia Saltsman and farmer James Birch of Flora Bella Farms takes place Wednesday, November 6th at 6:30pm at the Sur La Table at the Grove (on 3rd St.) Cost is $55. Call 866-328-5412 for reservations.
Neelam Batra is the author of 1000 Indian Recipes and Chiles to Chutneys.
Neelam recommends MDH brand of chat masala found at Indian stores.
INDIAN-STYLE FRUIT SALAD WITH FRESH LIME JUICE
Makes 6 to 8 servings
2 pounds mixed fruits like peaches, nectarines, apricots, pitted and coarsely chopped
1. In a large serving bowl, mix together the peaches, nectarines, apricots and mango. Remove about 1 cup of the mixed fruits, mash coarsely and return to the bowl.
MIXED VEGETABLE FRITTERS WITH YOGURT-HERB CHUTNEY
Makes 25 to 30 pakoras
6 to 8 quarter-size slices of peeled fresh ginger
In a food processor, process together the ginger, serrano peppers, zucchini, carrot, potato, onion, and cauliflower until minced. Remove to a large bowl and mix in all the remaining ingredients, except the oil and chaat masala, to make a thick mixture that can be picked up with your fingers. If the mixture is too soft, add more chickpea flour.
Heat the oil in a wok or a skillet to 350 to 375 F. (Drop a piece of the mixture into the hot oil, and if it bubbles and rises to the top immediately, then the oil is ready to be used.) Then, with a large spoon or your fingers, add small 1-inch balls of the mixture into the oil and fry (in 3 to 4 batches), turning occasionally, until golden, about 3 to 4 minutes.
Remove to paper towels to drain. Transfer to a platter, sprinkle the chaat masala on top and serve with Yogurt-Herb Chutney on the side.
GRIDDLE-FRIED FLAT-BREADS (PARANTHAS) WITH PANEER-CHEESE
Makes 8 breads
Dough
