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  • Video: Valentine's Day Menu with an Indian Twist

    What a busy weekend! Not only is the Vancouver Winter Games on, but it’s also Chinese New Year AND Valentine’s Day on Sunday. If you’re like me and have decided at the last minute that you’d like to mark Valentine’s Day, with a special cocktail, a sexy salad and/or dessert, you’re in luck. Here’s the lovely Preena Chauhan to show us three quick and easy recipes that’s sure to spice up the day. (See recipes below videos). ---------------------------- Masala Chai Coffee Cocktail Serves 2 Ingredients: 2 cups cold filtered water 2½ tsp black loose leaf tea OR 1 strong black tea bag ½ tsp Arvinda’s Chai Masala (or a mix of ginger, cardamom, cinnamon, black peppers) ½ cup milk (homogenized, 2% or skim) 2 oz. coffee liqueur sugar, to taste nutmeg, to garnish Directions: In a pot, bring water to a boil over the stove. Add black loose leaf tea and Arvinda’s Chai Masala and boil further 2-3 minutes. Add milk and bring to a boil again. Chai should be a caramel colour. Strain into a pot and add sugar to taste. Chill in refrigerator. Add ice to a cocktail shaker and 4 oz. of chilled Masala Chai. Add 1 oz. of coffee liqueur and shake well. Pour into a cocktail glass and garnish with a sprinkle of nutmeg. ---------------------------- Garam Masala Red Beetroot Carrot Kachumber Kachumber is a simple Indian salad of carrots, onions and cucumber, typically dressed with vinegar, lemon or lime juice and chili powder. This is a modern version that uses red wine vinegar and beetroots festive for a Valentine’s dinner. Ingredients: Salad 2-3 medium beetroots, finely grated 1-2 large carrots, finely grated Dressing 2 tbsp. red wine vinegar ½ juice of a lime 2 tsp. sugar ½ tsp. sea salt ¼ tsp. garam masala Directions: In a small bowl, combine all dressing ingredients and whisk together. Set aside. In a large bowl, toss together beetroot and carrots and mix in dressing. Serve as a side. ---------------------------- Vanilla Chai Coconut Ice Cream with Macerated Chai Cherry Compote Ingredients: Vanilla Chai Coconut Ice Cream: 3 cups ‘real’ vanilla ice cream (1/2 carton of 1.89 ice cream tub) ¼ cup dry coconut, unsweetened 2 tsp. Arvinda’s Chai Masala (or a mix of ginger, cardamom, cinnamon, black peppers) ⅛ cup dark chocolate shavings, to garnish Macerated Chai Cherry Compote: 1 cup cherries, pitted (fresh or frozen) ¾ cup water ½ cup granulated...

  • Video of the Week: Terry and Erin's Lemon Juice-Off

    Last week the team and I went over to Nella Cucina cooking school to shoot a new series of video tips for the site I'm calling Video Bites (look for them at the end of November). The concept is simple: easy and helpful cooking and food-related tips in a quick video format. One of those Videos Bites highlighted the benefits of slightly heating your lemons to make juicing a snap. In between takes, Erin and Terry decided that they would put this pearl of wisdom to task by holding an impromptu lemon juice-off. The results were pretty impressive and even produced two new catchphrases: "Microwave those lemons!" and "We will see... who has more juice!" Watch below and enjoy :D Related: Video of the Week: Ted Reader Wants You to Do it All Year Long (BBQ that is) Cooking Video: Restaurant-Style Chapli Kababs

  • COOKING VIDEO: Restaurant-Style Chapli Kababs

    Here is our third and final installment of our exclusive cooking demos courtesy of Sahara Restaurant’s Chef Pani . In this one we make Chapli Kababs which, I was told, is a popular north Indian/Pakistani street food that's like a hotdog but looks more like a hamburger in my opinion. Watch and learn and don’t forget to watch tips on how to make restaurant-style butter chicken and palak paneer. Happy Diwali! Chapli Kababs INGREDIENTS 1 lb. minced beef (about 20% fat) 3 cups onions, finely chopped 2 cups tomatoes, finely chopped 2 tbsp ginger, crushed 2 tbsp garlic, crushed 1 x egg 2 tbsp green chillies, finely chopped 2 tbsp coriander, finely chopped 1 tbsp crushed chilli flakes 1 tbsp salt 1 tsp garam masala 1 tsp cumin powder 1 tbsp coriander seeds 2 tbsp pomegranate seeds, crushed 2 tbsp whole wheat flour 1 x tomato, sliced 1 cup oil, in a bowl DIRECTIONS Mix all ingredients except sliced tomatoes and oil in a large bowl. Refrigerate 1 hour to marinate. Dipping fingers in oil, pull out about 1 cup portions of meat mixture and form into a ball. Spread a light layer of oil in circle on working space, about the width of your hand. Put meat mixture ball on oiled surface and pat down into a ½ thick, wide, round patty. Gently press 1 slice of tomato in middle of patty. Heat oil in pan. Gently lift meat patty off work space and place tomato side up in pan. Cook until golden from bottom and gently flip over. Cook for a few more minutes until golden and cooked through. Take out onto paper towels in a plate. Let drain for a few moments before serving. Note: Ideally served with naan bread and raita (yogurt condiment). Related: Cooking Video: Restaurant-Style Palak Paneer Cooking Video: Restaurant-Style Butter Chicken

  • COOKING VIDEO: Restaurant-Style Butter Chicken

    Gather round all you Indian food fans for the second of three exclusive cooking videos courtesy of Chef Amjad Khan of Sahara Restaurant . It’s how we’re celebrating Diwali here at Food Network Canada HQ. The man has 15 years of cooking at all the best hotels in Calcutta and he’s sharing his secrets to authentic restaurant-style Indian cuisine. Today it’s everyone’s favourite: Butter Chicken . Don’t be scared by all the butter and cream, it’s just a fact of restaurant fare I’m afraid. It sure didn’t stop me from getting Indian takeout last night (no joke) – Palak Paneer and Chicken Curry as a matter of fact. I’m telling you these videos will have you heading out to your favourite Indian joint tonight. Enjoy! Butter Chicken INGREDIENTS Chicken Tikka 1 lb. boneless chicken (white or dark, as you prefer), cut into 2 inch cubes 3/4 cup yogurt 1 tbsp garlic/ginger paste 1 tsp salt 1/2 tsp cumin powder 1/2 tsp garam masala 1/2 tsp chili powder 1 tbsp tandoori masala 1 tsp kasoori methi (dried fenugreek leaves) - see note Yellow and red food colouring Butter Sauce 2 pounds canned diced tomatoes 2 x onions, thinly sliced 1 cup cashew paste 1 tbsp ginger/garlic paste 1 tsp chili powder 1 tsp cumin powder 1 tsp garam masala 1 tsp kasoori methi 2 tbsp sugar 1 tbsp salt 1 cup cream 1/2 cup butter Oil Cream, to garnish DIRECTIONS Chicken Tikka Preheat oven to 350 C. Prepare chicken for marinating by combining all ingredients in a large bowl. Put yellow color first to achieve an egg yellow tint in the sauce, and then add red color a little at a time until you achieve a rich and dark orange color. Mix well. Spread chicken out in a baking dish, trying not to let the pieces overlap. Bake for about 20 mins or until chicken is cooked through and the sauce has dried considerably. While chicken is baking, prepare the butter sauce (see recipe) Note: The closest substitute for kasoori methi is celery leaves. Butter Sauce Heat oil in a pan, add onions and fry until soft and translucent. Take out with slotted spoon and put into blender. Add a tbsp of water if needed, and pulse until pureed. In the same pan, heat the oil again, and add ginger/garlic paste and stir for a moment to heat up. Add the onion puree back, as well as all other ingredients except butter and cream. Cook, stirring often, on medium heat, for about half an hour. The sauce will thicken and should be spoon-coating consistency. (If sauce becomes too thick...

  • COOKING VIDEO: Restaurant-Style Palak Paneer

    As a lead up to Diwali , the Hindu festival of lights, we're posting Indian cooking videos the rest of the week. In this exclusive cooking demo , Chef Amjad Khan of Sahara Restaurant makes Palak Paneer (a rich spinach and Indian cheese dish), one of my all time favourites. Be warned: This is authentic restaurant-style cooking which means A LOT of oil, butter and cream, I'm sad to report. I know, I didn't want to know it either considering I need a fix of Indian takeout at least once a week. But doesn't it look so darn delicious? Palak Paneer INGREDIENTS 200 g paneer (Indian cheese) 1 can spinach (795g) 1 tsp cumin seeds (whole) 1 tbsp garlic, crushed 1 cup onions, finely chopped 1 cup tomatoes, finely chopped 1 tsp chilli powder 1 tsp cumin powder 1 1/2 tsp salt 1 tbsp kasoori methi (dried fenugreek leaves) - see note 1/2 cup cream 1/4 cup butter Oil Cream, to garnish DIRECTIONS Heat oil in pan. Add cumin seeds and garlic. Cook for a few mins until fragrant. Add onions and cook until golden. Put spinach in blender and pulse for a few seconds. Don't make it into a paste, just blend it a little bit. Add spinach puree, tomatoes, chilli powder, cumin powder, salt, and kasoori methi. Cook for about 15 mins, stirring often, on medium heat until sauce thickens. Meanwhile, cut paneer into cubes and deep fry for 1-2 mins. (Don't brown the paneer or it will become tough in the sauce). Once the sauce is ready, add the paneer cubes, cream and butter and cook for 5 more mins on low heat. Take out into serving dish, garnish with a ribbon of cream and serve. Note: closest substitute for kasoori methi is celery leaves. Serving note: Ideally served with naan bread. Related: Cooking Video: Restaurant-Style Chapli Kababs Cooking Video: Restaurant-Style Butter Chicken
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