30 replies to this topic

[anil]

Is there an Indo-Mayan cuisine ?

I asked, didnt find any, so I started one Absence of ingredients and paucity of right utensils sometimes forces one to substitute, and as I said above - substitution is mother of fusion cuisine.

Some of the classic mayan cuisine like cochinita pibll got masala and murgh kali mirch got achiote. Not every town is stocked with the wares of other worlds, and sometimes when one has the few spices or ingredients, the temptation is always there. Just like a dash of tequila in pollo con pimienta negra.

Edited by anil, 14 May 2009 - 02:51 AM.

[anil]

Three Pepper Chicken

Three pieces of thighs+three pieces of Breasts (skinned and cleaned)

2 regular spoons of Achiote Paste [Available in mexican stores]
1/2 cup bitter orange juice (or 1/4 cup of orange juice + 1/4 cup of lime juice]
15-20 pieces of black pepper

1/2 stick of butter.
2 medium onions
4-5 habaneros pepper
3-4 dried local red peppers

1/2 - 1 garlic bulb (to taste)
1 spoon of Kaluystan blend garam masala
salt and tequila to taste.

Take the achiote paste and mix well with orange juice. If your chicken is fresh (i.e fresh from the butcher) then mix chicken with achiote mixture, 3/4 of crushed black pepper, 1/2 of the coarsely chopped garlic and marinate for 6 hours (if chicken is supermarket produce) then marinate in a plastic bag overnight in a refrigerator.


In a thick iron pot, melt 1/4 stick of butter and drop in the remaining black peppercorn and dried red pepper. keep stirring for few minutes till butter gets some of the color from the red pepper. Throw in onions and keep stirring till its paste like.

Put garam masala, and chopped habanero pepper and rest of the garlic and a dash of tequila. mix well and stir for few minutes. Now empty the contents of the marinated chicken with marinade. Increase the flame and stir till the chicken begins to change color.

Reduce flame, cover the pot and cook. Every few minutes, stir the chicken. Add minimal water so that the chicken does not begin to sear in the bottom of the pot. Add salt to taste

The chicken is considered done, if the flesh gets off a fork. Remove from the flame and dump the rest of the butter.

Eat with roti/flour tortilla or - debone the cooked meat and mix with previously cooked yellow rice and salsa to make arrozo con pollo and margarita on the side

Attached Images

• 

[anil]

Yes, that's my hand, and that's a small tortila, like a baby fulka I used to have as a kid

[Suresh Hinduja]

Nice work ! and I thought you only ate in restaurants.

This topic reminds me, I have to get around to making some Indo Japanese stuff.

To use Gautam's Protologism - PUNJAPI

[anil]

Suresh Hinduja, on May 21 2009, 05:36 AM, said:

Nice work ! and I thought you only ate in restaurants.

Now it can be said:

As could be deduced (or is it induced) from my posts for the last two months, I was in mehico a.k.a mexico. Now I am back, before heading to the land of amazonas.

It was just happenstance that the outbreak took place when it did and created the hysteria that it did. Extreme panic calls for extreme measures - Isolation, as well as cooking or more drastically, just using a microwave to cook in a remote jungle; since there was only one stupid power outlet available, and living conditions..... rustic


[The jungles of Quintana Roo, mayan ruin in yonder distance.]

Attached Images

• 

[Suresh Hinduja]

two months in the jungle? wow! tell us more.

[SAUCY]

Anil - so you can cook too, I was also really surprised as Suresh, great, yes please do tell us more of the different cuisines with recipes and all.. cheers

[anil]

SAUCY, on May 27 2009, 09:03 AM, said:

Anil - so you can cook too, I was also really surprised as Suresh, great, yes please do tell us more of the different cuisines with recipes and all.. cheers

I am in watçhing Çaminho das Indias in Santarem

Will talk about my çooking expiditions and experiments later when I get a permanent internet çonneçtion.

Edited by anil, 31 May 2009 - 12:23 AM.

[Sekhar]

anil, on May 30 2009, 02:52 PM, said:

ç .........................çonneçtion.

Obviously, your keyboard is not English.

For some reason (just like millions of others, I'm sure) I have this urge to visit the land of Incas and Aztecs.

Tell us more.

[anil]

Sekhar, on May 30 2009, 03:11 PM, said:

anil, on May 30 2009, 02:52 PM, said:

ç .........................çonneçtion.

Obviously, your keyboard is not English.

For some reason (just like millions of others, I'm sure) I have this urge to visit the land of Incas and Aztecs.

Tell us more.

Ya Too painful to use these keyboards Actually I am in the land of Tupi. Visiting the land of Incas is quite easy and inexpensive - It was 348 roundtrip from NY-ATL-LIM; and for Land of the Aztecs... You don't wanna visit MX for sometime...

[Gautam]

You speak of rice, beans, vegetables: what types of fresh vegetables are you getting there that you are enjoying? Anything new & different? Quelites, greens, squash tips, flowers, squash seeds, forest mushrooms, sour orange, chiles of new & different sorts? You are in the region that gave us the Tomato, many peppers, maize, several other important crops including amaranthus, beans and squashes too many to count! Opuntia, Nopalea, many columnar cactus, their fruit, several different ecotypes of avocado! Essentially, you are sitting amidst one of the most important centers of plant domestication in human history! Must be great chikoos there and many other fine fruit, in theory! Question is: is any of this grand variety available to you?! Wonder if you are getting any nice mangoes there of the Mexican types?



Be well.

[anil]

Gautam, on Jun 5 2009, 01:52 AM, said:

You speak of rice, beans, vegetables: what types of fresh vegetables are you getting there that you are enjoying? Anything new & different? Quelites, greens, squash tips, flowers, squash seeds, forest mushrooms, sour orange, chiles of new & different sorts? You are in the region that gave us the Tomato, many peppers, maize, several other important crops including amaranthus, beans and squashes too many to count! Opuntia, Nopalea, many columnar cactus, their fruit, several different ecotypes of avocado! Essentially, you are sitting amidst one of the most important centers of plant domestication in human history! Must be great chikoos there and many other fine fruit, in theory! Question is: is any of this grand variety available to you?! Wonder if you are getting any nice mangoes there of the Mexican types?



Be well.

In Q.Roo much of what I saw was normal vegetables - or rather, where I looked, the produce was typical. The mexican mangoes are of one or two kind - the one's that are normally available in supermarkets in US, similar to the guatemalan ones.

However in Santarem, there is different variety of chilli pepper, fish, and exotic fruits. Not being too familiar with most, I have not ventured to inquire in details.

[anil]

Twice cooked fried Chicken Stew

Prereq: Ability to get fresh chicken from local butcher/farmer's market daily


Ingredients:

2 Thighs, Two Legs, 6 wings
2 Large potato
2 Large onions
4 tomatoes
1/2 cup bitter orange juice
1/2 packet of achiote paste
4 spoons of red habanero sauce.
1/2 cup massa flour

[Vary to taste according to your liking]
1-2 spoon crushed kali mirch
1 spoon cumin powder.
1 spoon kalyustan's Garam Masala
4 pods of garlic and 1" of ginger
Bay leaf + 2 black Guatemalan cardamom.
Sea Salt to taste

Marinate overnight the 2 thighs and 2 Legs in achiote paste+bitter orange & 1-2 spoon of kali mirch and store in a refrigerator. You could chop the chicken into eight smaller pieces before marinating.

One hour before cooking mix chicken wings in sea salt and half of the cumin. Now, if you do not like cumin, substitute it for homemade chaat-masala (for those who are in US,UK or desh)

In a big non-stick pot heat some oil{or fat} Blanch the chopped onions, till they are kind of little brown. Add garam masala, smashed/crushed garlic, grated ginger, bay leaf, cardamom and remaining cumin powder. Constantly stir. Add the chicken wings, and diced potatoes. Close the pot, and from time to time open and keep stirring and bhunofying Add a dash of tequila(optional for teatotallers) in about 10-15 minutes remove the wings, and then add rest of the marinated chicken stir, and make sure the marinade and masala paste from onions is thoroughly mixed. 5-10 (andaz se) minutes later add a cup or two of water, and diced tomatoes. Close the pot, reduce the heat and let it simmer till the chicken is beginning to easily fall of the bone and the potatoes are soft and ready. I'd reduce the water if I want the gravy thick, or just open the lid 5 minutes early to let excess water evaporate.

Mix the hot sauce in massa flour and water (or regular flour/besan whatever) brush/apply/douse the chicken wings and fry it in a karahi of oil till you sense that the skin is become just crisp. Remove from karahi and let the oil in the wings drain off.

Serving: Pour from the ladle the gravy from the stew on the chicken wings. Serve the chicken potato stew with yellow rice or tortilla.

The reason I did what I did is as follows: I love wings, but I want the meat inside to be well cooked and flavorful, and not under or over cooked. I also love the hot spicy chilli exterior. But I do not like the tabasco like taste, I do not care for yogurt+blue creamy cheese dippings. Since the main objective of the hot wings is to make you buy and drink more cheap bud-lite, which I dislike. I had to adapt it to my local surroundings i.e drinking with a pitcher of margarita-on-rocks.

Edited by anil, 06 June 2009 - 06:58 AM.

[anil]

Extreme bidding to extreme cooking

7 NT D-R 2Down Chicken:

[So how in the hell do you have the b***s to raise it from 5Clubs and landup in 7NT Double-Rebouble ? When I have indicated I have only ace. DUMB! DUMB!]

TRY THIS AT HOME: ADULT SUPERVISION PROHIBITED.

Since the the bridge game was going soo poorly, I decided to clear the refrigerator and spice rack of leftover altu faltu into one extreme chicken dish. Off Load nearly everything.

Ingredients:
3-1/2 Lbs of fresh chicken with bones, but skinned off.
1 TP of Malaysian Curry Powder (approx, empty leftovers from Kalyustan's package)
2 TP of Garam Masala (approx, leftovers from Kalyustan's package)
3-4 pods of green cardamom
2 pods of black cardamom
10-12 whole black peppers
3 Whole dried Japanese Red peppers
1/2 TP of white pepper powder
1/2 TP of turmeric
1/2 TP Jamaican Spice Mix
1/2 packet of SHAAN Achari Ghost Masala.

2 spoons of garlic-ginger paste
2 medium sized tomatoes
1 cup of plain yoghurt
1 cup of finely chopped scallion or green onions or green garlic.
Oil, Salt to taste.

Preparation:

Clean, wash, pat dry the boned chicken. Mix the Malaysian Curry Powder & Garam Masala and evenly mix with the chicken. Set the chicken aside for sometime (normally a dozen or so hands of bridge)

In an appropriate sized non-stick Cooking Pot heat eye estimate of oil (I used Greek Extra-Virgin Oil) dump ginger garlic paste, turmeric, whole red peppers, after about few minutes of constant stirring, dump the chicken, stir chicken pieces till they are evenly coated with the paste. Now add the cardemom,SHAAN masala and whole black peppers. More stirring.

When you feel that the chicken has browned a bit, add chopped tomatoes increase heat and add rest of the spices. stir for about 2 minutes. Then cover, and reduce heat and go play a few more hands (Approx 30 minutes)

Take the well mashed yoghurt and chopped scallion and add to the simmering chicken. Go play a few more hands (or 10-15 minutes). At this time the chicken should be falling off the bones and a sliver of oil should be floating on top, and the gravy bubbling. If you need drier thicker gravy, open the lid and let it simmer a bit more.

When done, serve with extreme pullao or giant whole round flat bread.

Feel free to substitute anything, and add/vary the spices. Just call it Extreme Chicken without bidding. http://www.gourmetin...tyle_emoticons/default/laugh.gif


[Upload of photos are failing]

[anil]

Here are the photos of Extreme Chicken.

The marinated chicken


Some of the masalas and ingredients.



And the semi cooked stage



and then when all was said and done. One big pot.

[SAUCY]

Anil, so now we are positive you can cook, that looks amazing, and I am sure it tasted Extreme-ly hot http://www.gourmetin...tyle_emoticons/default/wink.gif

[anil]

SAUCY, on 15 August 2009 - 09:15 AM, said:

Anil, so now we are positive you can cook, that looks amazing, and I am sure it tasted Extreme-ly hot http://www.gourmetin...tyle_emoticons/default/wink.gif

You must be joking I question all recipes, and yet I cook timidly, would not invite a date to taste it . It came out OK, I do not know what was missing - In my mind it did not have the oomph of my Creole Whole Red-Snapper. Which I now, rarely cook , because it is too much fish for a person, and terrible as a leftover.

[anil]

Scallion Celery Chicken

It so happened that I spotted fresh scallion, celery and baby bok choy in open air carts of the street hawkers in Chinatown.

Ingredients:

2 legs and two breasts of fresh chicken

4 bunch of scallions.
2 spoons of white pepper powder
palm full of black pepper
4-5 dried whole red peppers
1" standard ginger root (grated)
1 stalk of celery
1 tea spoon of {Jamaican /Trinidad/Bahamian/Desi masala}

coarse sea salt,lemon juice to taste
1/4 cup olive oil.

Preparation:

Cut the chicken to approximately 10-12 pieces such that some are boned and some boneless. Mix sea salt,white pepper, and lemon juice and rub it into the chicken pieces and let it marinade for 2 hours.

Finely chop celery stalk and the scallion separating the green portion of the scallion from the white buibish pieces.

In a non-stick pot heat oil and put the whole dried red peppers till they turn absolutely dark. next put the celery and grated/chopped ginger and then add the Jamaican/Trini/Bahamian masala next add all the white bulbish pieces of scallion and 1/2 of the green scallion, saute it for few minutes till the fresh green color loses its consistency.

Add the marinaded boned chicken and constantly stir till the scallion masala and the oil is coated. Cover for 5-10 minutes. At this time you'll notice the water from the chicken begin to form inconsistent sauce. Add the boneless pieces of chicken, Hammer/crush the black pepper and sprinkle on the simmering chicken. Cover and cook till you get the sense than flesh will easily come of the bones and the juice has nearly evaporated.

Flash fry the remaining green scallion separately for 1-2 minutes and dump into the nearly ready chicken. Mix well for 2-3 minutes.

Vary the peppers according to taste.

Edited by anil, 28 August 2009 - 03:12 PM.

[Termz]

Chicken curry looks nice anil. http://www.gourmetin...tyle_emoticons/default/laugh.gif

[anil]

Caribbean Meat Stew

Ingredients:


1-1/2 lb of pork or 2 Legs+2 Breasts of Chicken

1 medium sized onion
2 habanero pepper
3 Poblano pepper
6-7 small red-radishes
2 stalks of celery
1 large lime (or two medium)
2" ginger
10-12 roasted black pepper
Sea salt

1 spoon of favorite masala Indian/Jamaican/Bahamian/Trinidadian
1 medium tomato

1 Cup of broth/stock {Vegetable or meat don't care}
Double-Double shot of Wray & Nephews

Preparation:

Clean and chop pieces of meat if need be, into bite size pieces. Sprinkle sea salt and a double shot and mix well.
Slice onion, one of habanero, 2 of the poblano, 5 of the radishes, thinly chop celery, ginger, and slice a medium lime.
Mix it all together. Let it marinate for about an hour or so.



In a skillet pour two spoons of stock and bring it to bubbling state, put diced tomato and stir till its semi mushy.
Add a spoon of your favorite masala and stir till tomato is a paste.

In a medium pot, pour the remaining stock and a double, and bring it to a boil in a high flame.
Add the meat mixture and stir it for a few minutes. Pour a cup of water, the remaining whole pepper and radishes, reduce the flame,
cover the pot and let it stew till the meat is about to fall off the bone. Add the tomato masala, stir for a minute or two, turn off the stove.
Cover and let the stew cool of a bit {5 minutes ?}

Mix in crushed black pepper before serving.