By Meeru Dhalwala, Vikram Vij
At Vij's, one in every of North America’s so much cutting edge Indian eating places, proprietor Vikram Vij and his spouse Meeru use the hottest neighborhood constituents and unique rules to create intriguing new takes at the cuisines of India. although faraway from conventional, the dishes stay actual to 1 excellent hallmark of Indian cooking: remarkable spicing. one of the luscious choices integrated listed below are yogurt and tamarind marinated grilled poultry, seared venison medallions with fig and roasted pomegranate khoa, and marinated lamb popsicles in fenugreek curry. Vegetarian decisions abound, with dishes like portobello mushrooms in porcini cream curry, coconut curried greens, and jackfruit with cayenne and black cardamom. Recipes for naan, chapattis, raiti, and different facets, staples, greens, and muffins permit readers to arrange an Indian banquet from commencing to finish. As attractive and magnificent because the recipes it comprises, Vij's is a scrumptious manifesto for a brand new type of Indian cooking.
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Extra info for Vij's: Elegant and Inspired Indian Cuisine
Kale smoothes out the ﬂavours of the livers and the Indian spices, and although you can’t actually taste it in this recipe, you must add it. One bunch of kale usually has 7 to 8 stalks. To get the right amount for this dish, take about 3 large stalks and tear o¤ the kale leaves. It doesn’t matter if you’re slightly o¤ on the amount. Serves 6 heat oil in a medium pot on high heat for 1 minute. Add asafoetida and cook for 10 seconds. Add onions, reduce the heat to medium and sauté for 5 to 8 minutes, or until golden to medium brown.
Cut the tougher, bottom stems (about 1@ inches) o¤ the spinach. If you don’t like to eat the stems, cut o¤ all of them but add more spinach leaves to compensate. If the rapini leaves are ﬂowering on top, cut o¤ the ﬂowers. Cut o¤ the bottom stems of the rapini. If you don’t eat any of the rapini stems, cut o¤ as much as you want, but again compensate with extra rapini leaves. Combine spinach and arugula (or rapini) in a large bowl. Heat oil in a large frying pan on medium-high heat for 1 minute.
Reduce the heat to medium and boil tamarind for 10 minutes, using a large spoon to mash and break tamarind in small pieces. You will notice some hard pieces that cannot be mashed. Remove the mixture from the stove and cool in the pot for half an hour or until lukewarm. Place a ﬁne-mesh sieve over a bowl. Strain the tamarind mixture, using your hands or the back of a metal spoon to mash solids through the sieve and into the bowl until all that is left are pieces of tough skin. Discard these skins.