The Nomadic Gourmet | I came, I saw, and I cooked it

Kheema Bhaji -- Spinach with Minced Meat

noreply@blogger.com (The Nomadic Gourmet) — Sun, 18 Sep 2011 18:18:00 +0000

Just like any other kids i never liked spinach so my mom made me this dish- kheema bhaji, where she would mix minced meat into the spinach and give me. This eventually made me be a popeye, and one of my favorite veggies is the spinach.

Traditionally this dish is a fusion between mughlai and deccan (south india), spinach is one of the most common food still eaten in Tamil Nadu. And when the Muslims from North (whoever traditionally cooked Mughlai food) moved to the south they fused their cuisine with the local cuisine. I will cover more on this fusion of Mughlai and South Indian cooking in future.

Ingredients:

Main Ingredients:

800 Gms Spinach finely chopped with stems discarded

400 Gms Minced Meat or Beef

Spices:

1 Bay Leaf

1 Tbsp turmeric powder

1 Tbsp Chilli Powder

2 Tsp Fennel (Called Saunf in India)

1 Tsp whole Coriander seeds

2 Tsp Mustard Seeds

Seasoning

1 tsp Asafoetida Powder (called Hing in India, no its not a chinese name :) )

3 Tbsp Cream

1 Tomato finely chopped

1 Onion finely chopped

1 Tsp Ginger Garlic Paste

Salt as per your taste

Cooking Oil (I prefer Sunflower cooking Oil, but with coconut oil this doesn't taste good)

Utensils Needed:

1 small skillet

1 big frying pan

1 big sauce pot

Getting Started:

Fry the Mustard Seeds, Fennel and coriander in 1 tsp oil until the coriander turns light brown in the samll skillet.
While cooking the spices, fry the onions until they turn brown in 1 tbsp oil,
Now add the fried spices along with the onions and fry for 30 secs.
Now add the Tomatoes, Ginger Garlic Paste and fry them all together for 3 minutes.
Now add Spinach to the frying pan and mix well with all ingredients and add 1 cup water. Keep them cooking until all the water evaporates.
While the Spinach is cooking, heat the sauce pot with 1 tbsp oil and add the minced meat to it along with 1/2 cup water.
Add the Turmeric Powder, Chilli Powder and Bay leaf to the meat and stir well. Adding these spices, especially the bay leaf also helps take out the meat smell.
When the water from the spinach and meat evaporates, transfer the contents to the sauce pot and stir well.
Now add the Asafoteida and salt as per your taste cook well for another 15 minutes.
After this now add 2 tbsp Cream to the sauce pot and cook for 3 minutes.
Now take it off the heat and transfer it to the serving dish.
Heat 1 Tbsp Cream and pour it on top of the Food.

Hope you liked this dish...

Maglouba -- Rice stewed with Meat

noreply@blogger.com (The Nomadic Gourmet) — Fri, 16 Sep 2011 16:54:00 +0000

About this dish:
Maglouba is a Arabic Bedouin Dish which is widely eaten all across middle east, and specifically the levantine.

Traditionally this was cooked in desert camps by the bedouins. When you are out in the desert you don't have much choice in the spices and vegetables you can get, also you don't have much time to do the cooking. So in Maglouba you can use any vegetables you choose and though it is very rich it is extremely easy to make.

Ingredients:

Main Ingredients:

1 KG Chicken
500 Gms Rice

Veggies:

2 large potatoes, 1/2 inch sliced
3 large tomatoes, thickly sliced
1 small tomato, chopped
2 carrots, sliced
3 Green Chillies, chopped
1 small onion, chopped
1 small cauliflower chopped
2 big egg plants, cubed

Spices:

Chilli Powder
Turmeric Powder
Coriander Powder
Black pepper powder
4 cinamon sticks
1 tablespoon Dried Thyme
Salt

Getting Started:
Soak the eggplant, cauliflower, potatoes and carrots in warm salt water under the sun for 20-30 minutes. Also let the rice soak in warm salt water for 20-30 minutes. The time for soaking depends on the temperature, here in dubai today it was 37C/99F (Today it was much cooler) so i let it soak under the sun for 30 minutes.

After soaking them the given time drain the water. Heat 1 Tbsp oil in a pot and add the eggplants under medium heat until they turn light brown. After that add the other vegetables and saute them all for 5 mins. Add 2 tsp of turmeric powder and 2 tsp of chilli powder and a pinch of salt. Pour 1/4 cups of water and let the veggies stay on the heat until the water evaporates. But keep stirring so that they don't stick to the bottom.

While the veggies are cooking, and 2 Tbsp of Oil in an another pot and let the chicken fry for 2 minutes now add the 2 teaspoons of turmeric powder and 1 tsp of salt and now fry it until the chicken turns light brown.

Now add the vegies from the other pot to the chicken pot and let them saute for an another 5 minutes. Now arrange the sliced tomatoes on top of the veggies.

Now add the uncooked rice in layers on top of the veggies and chicken and slowly add 10 cups of water taking care that the veggies don't float to the top.

Now add the black pepper powder, 1 tsp of turmeric, 1 tsp of chilli powder, the cinamon and let whole thing boil until the rice is fully cooked and the water is evaporated. Keep a watch out for the water because the moment the water evaporates you got to take it out of the heat.

Take off the heat and let the food settle for a minute or two and then transfer the content to an another bigger pot, by turning the pot with the food in upside down on to the other pot in one single swoop. Now your Maglouba is ready.

First kiss of Eggplant

noreply@blogger.com (The Nomadic Gourmet) — Sun, 04 Sep 2011 20:02:00 +0000

Taken from my iPhone

About this Dish:

Yes I really named this dish "First Kiss of Eggplant", coz when you get to feel this dish rather than just gulping it down it does feel like your first :)

Eat this dish slowly and don't gulp it down coz I am sure you can't handle it that way. Let the spices melt in your mouth slowly trickling down your throat, while chewing the soft eggplant in your right jaw and the mustard seed and coconut crunching in your left jaw, but at the same time making your nose smelling the aroma and at the same time getting a hint of sweetness.

Lets cut to the chase now, shall we :)

Ingredients...
(For 6 Servings)

BTW I am not a firm believer of measurements, For me cooking is a like composing a symphony or simply making love you don't measure or plan while making love ;)

1 Big Egg Plant - When cut small it must be equal to 4 Cups. (Strictly only Male Eggplant)
2 Table Spoons Sunflower Oil
3 Table Spoons Grated Cococunt
2 Table Spoons Mustard Seeds
2 Teaspoons Dried Thyme
2 Table Spoons Coriander (whole)
2 Table Spoons Fennel (whole)
3 Green Chillis
1 Big Yellow Onion
2 Teaspoons Turmeric Powder
2 Teaspoons Red Chilli Powder
2 Teaspoons Cumin Powder
1 Teaspoon Coriander Powder
1 Teaspoon Garam Masala
1/2 Teaspoon Asafoteida Powder
100Gms Chopped Mix Vegetables (Beans, Carrot and Peas)
100Gms Panneer - Big Cubes 2 inches atleast (also called Cottage Cheese)
6 Cloves of Garlic
1 inch cube of Ginger
Salt to Taste...

Getting Started:

Chop the eggplant into small cubes.

Chop the Onions, Green Chillis, Ginger and Garlic in small fine pieces.

Heat 1 Table Spoon oil in the frying pan. Heat it to a extent such that the mustard seed crackles when you put in the frying pan. DON'T LET IT BURN so reduce the heat and quickly add in the following in the given order below:
- Thyme
- fennel and
- whole Coriander.

After adding them increase the heat.

When the Coriander turns slighlty dark brown add the green chillies and let them simmer for a while until the chilli seeds start slowly coming out of the chillies. BUT DON'T WAIT UNTIL ALL THE SEEDS ARE OUT, AT THE VERY FIRST SEED POPPING OUT ADD ONIONS.

Now add the Ginger and Garlic, when the garlic turns brown then add the onions and fry them until the onions become light brown.

Now add the Panneer and fry them all until the Panner starts breaking into two halfs and the panneer sides are light brown.

Now is the right time for our main cast Mr. Eggplant, remember we need only Mr. Eggplant not Ms. Eggplant (and i am not sexist, okay fine i will choreo a ballet with Ms. Eggplant as the lead later on :) )

Keep frying until the Eggplant is soft and the cottage cheese further starts breaking down.

At This stage add the grated coconut and mix well.

After that add the following powdered spices in different corners of the frying pan as per your wish:
- Turmeric Powder
- Red Chilli Powder
- Cumin Powder
- Coriander Powder
- Garam Masala
- Asafoteida Powder

This should look more like a color palette, But put the asafoteida in the middle. STOP WHATEVER YOU ARE DOING NOW, RELAX AND RELISH THE SIGHT just like how you relished looking at the love of your life for the first time.

When the powdered spices begin to dissolve now mix them up thoroughly but with care and slowly.

After that add the mixed vegetables to the centre and pour 1 tbsp oil on the vegetables. When the oil passes down the vegetables add 1/2 cup water and mix again.

Add Salt to your taste.

Gently keep stirring until the water evaporates, don't let anything stick to the bottom.

Once the Water is evaporated take them off the heat. You can now kiss your eggplant.

Serve when Hot and taste it soon. If you delay tasting the food then you wouldn't be able to enjoy it to the fullest extent :)

By the way please note I am not as good as Kimberly is, but I share a penchant love for cooking and feel free to give me your feedback ;)

Abu Ameena in the House!!!

noreply@blogger.com (The Nomadic Gourmet) — Sun, 04 Sep 2011 19:35:00 +0000

Helloooooo Foodies!!!

I know its been a very very long darn time since Nomadic Gourmet was MIA...

BTW Nomadic Gourmet is gonna be different from now on, coz the real nomadic gourmet aka. Kimberly is very busy dedicating her feminine touch to raising our two beautiful, naughty, very much active baby daughters.

And yeah this her loving husband who is gonna be doing the cooking in nomadic gourmet and also at home.

Yes I am sorry I can't really bring the feminine touch to this blog coz of obvious reasons but yeah I am sure I can do something with the food stuff in the kitchen.

While Kimberly's cooking is akin to Learnado Da Vinci's Monalisa or the Bethoven's Symphony I AM THE GRAFITTI ARTIST OF THE BACKSTREET ALLEYS!!!. But I firmly belive Art is Art no matter where it is.

Kimberly plans her cooking way too well and knows the outcome of what is gonna come out, but I am unorganized (just like any other men). I just step in to the kitchen and go with the flow. Infact i hate Rules. Kimberly, my bosses, my parents, my friends and everyone can vouch for that.

When i step into our kitchen I don't see my spices, vegetables, and meat as just any other food stuff, i see them more like a set of different musical instruments. Each and every Food stuff has a story to tell and a tune to play, you just go in and stary playing. I let my emotions flow into the food that i make.

I firmly believe that i give a part of my self to the Food I cook... I don't believe in recognizing the ingredients by just their name, but by how i feel them. I see my ingredients more like flowers in a garden and the food I cook is more like a assortment of flowers making a bouqet...

I just can't express myself much more...

And about me who I am, Well I am the proud husband of Kimberly and father of two beautiful daughters. I would go by the name "Abu Ameena" (Ameena is my daughters name which means Peace and Tranquility and Abu Ameena means "Father of Ameena" in Arabic) on this blog. I have a day job working with law enforcement. I am Indian by birth so yeah you can definitely see some Indian touch in my food. I was never really into Indian Cooking though just observed my mom sub-conciously while she was cooking.

I got inspired for cooking strangely by watching the movies Ratatouille and The Ramen Girl. In those movies I was specifically inspired by the Rat in the former and Chef Maezumi. BTW I am a big time movie buff. Infact I made my first Lasagna watching Garfield making lasagna in the movie "Garfield: A tale of two kitties" and it turned out to be perfect.

Trailer provided by Video Detective

Anyways, welcome to this blog once again and keep checking out for more to come...

Thank You / شكرا / Merci Beaucoup / शुक्रिया / Gracias / நன்றி / شکریہ / salamat

Yours,
Abu Ameena...

I'm Back...Again

noreply@blogger.com (The Nomadic Gourmet) — Sat, 24 Jul 2010 15:59:00 +0000

You know you're an absent blogger when you get accustomed to receiving emails asking when you'll post again... Sorry...

My plate was full with pregnancy - then being a new mom, and relocating to a new country. And to be quite honest, I'd almost lost my enthusiasm for blogging. Almost. I'm not sure why. Perhaps it just doesn't seem so exciting blogging about food, now that I have my own kitchen and can freely cook what I want, when I want. (when I created this blog I still lived with my parents) Or maybe I was just feeling swamped, and blogging just seemed like one of the many things on my never-ending to-do list.

Pathetic excuses, I know. Anyway, I really miss the comradeships that I gained from entering the blogging world. So, to make a short story even shorter, I'm back...again.

Btw, I live in Dubai now. I took the above picture at the Dubai Creek about two weeks ago.

© NomadicGourmet.com

Rajma

noreply@blogger.com (The Nomadic Gourmet) — Tue, 27 Oct 2009 15:00:00 +0000

My husband is from South India. Tamil Nadu to be exact, and of late I've been trying my hand at South Indian cuisine. My mother-in-law has been encouraging- well, technically forcing- me to do so. I have no problem with it, and in fact I find it exhilarating to try new foods. Especially since it's also like exploring my heritage, as I'm of Indian descent.

Often when I speak to Ammi on the phone, she tells me of a new dish that she wants me to learn, and tells me how to cook it. She never gives me any measurements, but so far everything I've tried has come out well. The only exception is what she calls Anda ki curry, which is one of the many egg curries. The sauce for the version she wants me to learn is rather complex; consisting of tamarind, tomato, and yogurt. Getting those flavors to meld well has been quite a challenge for me. But, it's still a lot fun exploring new flavors.

Although it is a bit annoying when she constantly calls on the phone and asks me if I've cooked certain dishes that she's told me about. Usually, it's not a big deal, but sometimes it's a bit awkward. Particularly in the case of a dish called Khatta Salan. I'm not too eager to try it, and she's been really persistent about it. She has asked me several times if I've cooked it, and the last time she asked it went like this:

Ammi: 'Did you cook the Khatta Salan yet?'

Me: 'No, not yet Ammi ('mommy' in Urdu)'

Awkward silence.

Ammi: 'Why not?'

Me: 'We haven't bought mutton lately...'

Ammi: 'No, no, Beta ('my child' in Urdu), you can make the Khatta Salan with eggs or chicken also'.

Awkward Silence.

Ammi: So make the Khatta Salan theek hai ('okay' in Urdu) Beta?'

Me: 'Theek hai, Ammi.'

Today I cooked Rajma; which tastes similar to Chili, but a lot better and without the meat. I used canned kidney beans, but you can use fresh if you like- just soak them in water first.

1 tbsp oil

1 tsp cumin, whole

1 tbsp ginger-garlic paste

2 medium tomatoes, chopped

1 large onion, chopped

2 tbsp coriander, ground

1 tsp turmeric, ground

1 tbsp chilli powder

1/4 tsp black pepper, ground

2 cups kidney beans, pre-soaked

3 cups water

1 tsp salt

In a large pan, heat oil to medium-high.
Add cumin seeds, and allow to fry until some of them darken; about 20-30 seconds.
Add garlic-ginger paste and stir-fry until golden brown.
Add onion and stir-fry until golden brown.
Add tomatoes, black pepper, chilli powder, turmeric, and coriander.
Stir-fry until a sauce is formed; about five minutes, adding a little water when the pot gets a bit dry.
Add kidney beans and stir slowly for two minutes.
Add water and salt and bring to a boil.
Allow to boil for ten minutes, then reduce temperature to medium and simmer for fifteen minutes, or until sauce is thickened.

Serve with rice.

Spiced Date Struesel Cake

noreply@blogger.com (The Nomadic Gourmet) — Wed, 14 Oct 2009 21:21:00 +0000

After moving to Saudi Arabia, certain foods that I love, especially baked goods, have become mere memories. Bear claws, cheesecake, donuts, bagels, pies- I have yet to see any of these delectables in shops here. But recently it dawned on me- just because I can't buy them, doesn't mean I can't still enjoy them. I don't have an oven in my kitchen for nothing...

I just recently bought a nice new set of cake pans. I left my old pans at my parents' house. Upon bringing them home I couldn't stop pondering the possibilities. Spice cake, marble cake, carrot cake...so many cakes, so little time! It took me about 3 days to finally decide what to bake first. As silly as it sounds; I was overwhelmed with possibilities and my insatiable appetite for sweets. I decided to make a struesel cake with some kind of fruit. After much deliberation I chose to go with dates; the most easily available fruit in this country. I also used spices, as I do in all my desserts. This cake blends some of my favorite ingredients; spices, fruit, and my new found love- rose water. I only tasted rose water about 6 weeks ago, and already I'm hooked. I use it in place of essence and I assume it can also be used in place of rum in desserts. In the Caribbean, we have too many desserts that include rum as an ingredient; bread pudding, a variety of cakes- especially black cake, and let's not forget the ever popular rum and raisin ice cream!

I was a bit afraid that this cake would come out miserably. Dates are already so sweet. How will I know how much sugar to put into the cake? Also, will struesel taste good with dates and spices? But, surprisingly enough, the cake came out wonderfully. Very moist, and the taste is great. I'm glad I gave it a try. My only regret is the amount of struesel I used. I think next time I'll use 2-3 times more struesel. Don't get me wrong- the amount I used was sufficient for most people- but what can I say? I'm a struesel girl.

Makes one 8-inch round cake

Batter

1 1/2 cup chopped dates

1 1/2 cup water

2 1/2 cup flour

1 tbsp baking powder

1 tsp black pepper, ground

1 tsp cinnamon

1/2 tsp nutmeg

1 cup sugar

3/4 cup butter

2 eggs

1 tbsp rose water

Struesel

1/4 cup sugar

1/3 cup flour

1/4 cup butter

1 tsp cinnamon

In a pot on medium heat setting, combine dates and water. Allow to cook until mixture resembles a thick puree. When done, remove from heat and allow to cool.
In a large bowl, combine flour, baking powder, salt, nutmeg, cinnamon, and black pepper.
In a separate bowl, cream butter and sugar.
Add eggs and rose essence. Beat until fluffy.
Pour mixture into the bowl of dry ingredients slowly, alternating with the milk, while mixing.
Add the date mixture and mix slowly until well combined.
In another bowl, combine struesel ingredients using fingertips to create a crumb-like texture.
In a greased and floured cake pan, pour batter. Sprinkle struesel on top of batter.
Bake on 325F for 50-60 minutes, or until done.

NB-To check if a cake is done; place a toothpick or fork into the center of the cake. If it comes out clean, the cake is ready. Or, you can lightly press the cake's center with your fingers. If it springs back up; it's ready.

I'm Back

noreply@blogger.com (The Nomadic Gourmet) — Fri, 09 Oct 2009 07:05:00 +0000

Well, its been a long time since I've posted. A lot has happened to me in the past few months, so I was unable to post. I got married in India, and vacationed there for about 6 weeks, and then moved to Saudi Arabia, where I now reside with my husband.

I haven't posted because I've been so preoccupied with moving, buying furniture and appliances, etc. But I'd have to say the main thing that kept me from posting were: we had internet connection issues quite often and I got pregnant. Morning sickness was a nightmare, but alhumdulillah I'm way past that stage now, and we switched to a new IP.

Anyway, I'm back. Here are some of the pictures that I took in India.

Life is Like a Box of Chocolates

noreply@blogger.com (The Nomadic Gourmet) — Tue, 17 Feb 2009 19:00:00 +0000

Every year, from as far back as I can remember, my dad has always bought a box of choco- lates for my sisters, and our mom and I on Valentine's Day. I no longer celebrate Valen- tine's Day, but since I still live with my parents; I received a box of chocolates this year.

As per my dad's custom, he bought boxes of assorted chocolates. So, as usual, my sisters and I would squash and break open each chocolate to see its filling. It made me remember the very popular line from the movie 'Forest Gump'; 'My momma always said, "Life was like a box of chocolates. You never know what you're gonna get." And its so true. Sometimes God (or, Allah as I call him) blesses you with things beyond your wildest dreams, and sometimes He allows bad things to happen to you. But, overall, Allah is exalted in might, the wise*.

The celebrations vary depending on which part of the world you're in. In Texas, a lot of people buy Valentine goodies for friends as well as their significant other. In New York, its more common for people to only buy goodies for their significant other. In Grenada, however, heart shaped decorations and treats are not so common. But what is common is something basically unheard of in the USA; people go around hugging their friends and acquaintances. My first Valentine's Day in Grenada had me a bit confused... Everyone was hugging me! I couldn't figure out why, but then my best friend and cousin, Shena told me that's the custom.

Even though I was a bit hesitant this year for religious reasons, I did open my box of chocolates. I read the ingredients, and saw that some of the chocolates contained gelatin. There was no 'K'; indicating kosher, or 'M' for halal, so I just ate the caramel filled ones and discarded the rest.

It's kind of odd having everyone around you celebrate a holiday that you don't, but my living and my dying are for Allah alone, the Lord of the worlds**. Even the food blog scene was buzzing with Valentine's Day posts and recipes for chocolate bon-bons and heart shaped treats.

I worked the day before Valentines Day, and everyone (co-workers, boss, and clients) was so cheerful and greeted each other with 'Happy Valentine's Day'. Whenever someone told me that, I would simply pretend I didn't hear, or respond with; 'good afternoon', or 'have a nice day', etc. - whichever was appropriate. One of my co-workers, Christina, told me she has been disappointed on several Valentine's Days over and has lost all love for the holiday. In fact, she says she is 'anti-valentine's day'. So, at least I wasn't alone in not celebrating.

* Qur'an 59:24
**Qur'an 6:162

© NomadicGourmet.com

Mock Tuna Salad

noreply@blogger.com (The Nomadic Gourmet) — Sun, 08 Feb 2009 17:08:00 +0000

My maternal grandmother is a Seventh-day Adventist, and a lot of them observe a vegan diet. My grandma tries, and is a vegan about 99% of the time (she cheats and eats curry goat for Christmas). The vegan Adventists- especially those in the USA, are very ingenuous when it comes to mock meats. In fact, a lot of mock meat companies are owned by them.

About a year ago, my grandma told my mom that if you mash channa (that's what we call garbanzo beans/chick peas in my family), you can eat it like tuna. Then one day I noticed a bowl of what I thought was tuna in the refrigerator. My mom asked if I had tried it, and my answer was 'no'. She then told me what it was and asked me to try it. Since then, its become one of my favorite quick and easy meals.

If you're like me and you have a bad wrist; mashing the channa can be a daunting task, but in some ways its worth the discomfort. I like to remind myself that the channa is rich in protein and will help keep my hair beautiful. The mayonnaise that I used this time was one with added in Omega - so more hair-based motivation! Once mashed, you can dress it up the way you like your tuna. I added celery, tomato, and mayonnaise this time. Usually, I add paprika or ground black pepper and mayonnaise; only.

I've found through my most recent experience, that it tastes a lot like fish (maybe even too much) when it has celery in it. This could be due to the sheer fact that the outer texture of celery is somewhat scale-like. This was bad for me, as I suffer from Ichthyophobia or fish phobia. Yes--- I'm afraid of fish. Don't laugh! I will never add celery again, inshallah (God willing), as it's way to fishy for me- I had a hard time eating my 'tuna' this time, and it's all because of it. But, if you like fish, by all means; add the celery.

I used canned channa which was soaked in brine. If you chose to use fresh channa; mix some salt in with the mayonnaise, to taste. The following recipe is really just a guideline. You can add as much of whatever ingredient as you like. There's no right or wrong way to dress your 'tuna' salad.

1 can channa/chick peas/garbanzo beans, drained
1 heaped tbsp celery, chopped
2 tbsp mayonnaise
1/2 cup tomato, chopped

Place chick peas in a bowl, and mash with a fork, until desired texture is developed.
Add remaining ingredients.
Combine well.

Serve with crackers, bread.

Serves 4

Hummus

noreply@blogger.com (The Nomadic Gourmet) — Sun, 18 Jan 2009 20:20:00 +0000

Well, today I made hummus, and usually I just eat it...but as per custom, I styled it for this picture. Well, at least I tried. I'm not too good at hummus styling. It's like an art form; in my opinion...and it's not as easy as it seems. First of all, the hummus is rather soft and a bit too light to mold. Secondly, you need a garnish. Spices, herbs, whole chickpeas, even nuts can be used. There are so many options and so many types of styles you can create. I chose to do a more simple style with a pool of oil and minimal garnishing. Basically what I did was; shape the hummus in a somewhat stylish manner, making sure to leave a dent, filled it with olive oil, then garnished it with paprika and dried parsley. In a few months, inshallah, I will get an experienced 'hummus styler' to make some designs and I'll make a video and post it. I'll call it 'Hummus Styling 101'.

2 cups chick peas/garbanzo beans/channa
1 tbsp lime juice
1 tsp tahini paste
3 tbsp water
1 tsp garlic, minced

1 tsp salt

1 tsp parsley
3 tbsp olive oil

In a food processor, puree chick peas, tahini, water and lime juice.
Place into a bowl, and add the salt and about half of the parsley.
Mix thoroughly.
At this point, you may style the hummus as desired. The remaining parsley may be used for garnishing. You can make a dent and fill it with as much oil as you'd like. I used about 4 tbsp (in addition to the 3 tbsp I already mixed in prior to styling).

Serves 6-8

Serve with bread; preferably Khubz (known as Pita in the west).

San Antonio

noreply@blogger.com (The Nomadic Gourmet) — Thu, 08 Jan 2009 21:52:00 +0000

Currently, I'm in San Antonio, Texas, USA. I don't like it much, but I do like the downtown. They have this man-made river that goes throughout, called the River Walk. It's very beautiful. There is a mall; the River Center Mall which has lots of glass to see the beautiful 'river'. Although not necessary, as the mall itself is very lovely. Here are some pictures that I took about 6 months ago.

Mamoul

noreply@blogger.com (The Nomadic Gourmet) — Mon, 05 Jan 2009 22:00:00 +0000

Today and tomorrow I'm fasting for Ashura; a holiday that commemorates when Moses fasted to express gratitude to God for liberating the Israelites from Egyptian bondage. For my iftar (the food that breaks the fast) I will be having mamoul and a glass of water. After that, I'll be having a meal... I'm not too sure what that will be though.....hmmm...

From what I know, there are two types of Mamoul. One type with a white exterior, and the other with a brown exterior. These are the former.

Filling
1 1/4 cup dates, pitted and chopped
1/2 tsp Cinnamon, ground
1/2 tsp vanilla essence
1/3 cup water
1/3 cup sugar

Dough
2 1/4 cups all-purpose flour
1/2 cup butter
1/2 cup milk
1 tbsp rose water

Preheat oven to 325°F/160°C.
In a large bowl, combine all ingredients for the dough and knead until a firm but soft dough is formed. (The dough will seem dry and crumbly at first but just keep kneading; it will meld together. You can add an extra tbsp of milk to the dough if desired.)
When the dough is ready, divide into balls approximately 1 inch in diameter; about 26-28. Set aside.
Combine all filling ingredients in a pot and heat on medium setting for about 3 minutes, or until the dates are soft. Remove from heat and place into a bowl.
Working with one ball of dough at a time, flatten into a 2-inch circle. Holding the dough on the palm of one hand, place about 1 tsp of the filling in the center. Fold and pinch edges of dough up and over the filling to seal.
Place mamouls on a baking sheet, about 1 inch apart. Slightly flatten with fingers, and make indents with a fork.
Place in oven and bake for 20 minutes. Do not allow mamouls to take color, as it will cause them to become hard.

Makes 26-28

© NomadicGourmet.com

Grenada?

noreply@blogger.com (The Nomadic Gourmet) — Mon, 05 Jan 2009 01:54:00 +0000

Grenada- the Island of Spice...This post is my response to the lack of knowledge about the beautiful tri-island nation. Yes- tri-island! (Grenada, Carriacou, and Petite Martinique)

People often ask me, 'what is Grenada?'. Not where is, it but what is it! :) My usual response is something to the effect of, 'its an island in the Caribbean', or 'its near Jamaica and Trinidad'. It seems like everyone has knowledge of those two nations- especially Jamaica. But few have even so much as heard of Grenada.

Well, I am very proud of my little-known nation and I am happy to call myself a daughter of the Spice isle, although I must say I'm not too thrilled about how this came to be, as I'm not a native of Grenada. The natives pretty much died out some centuries ago. I, like most Grenadians, am a descendant of slaves from West Africa, and indentured servants from Northern India. (Most Grenadians are of either African or Indian descent, with the latter being the minority. Some families are mixed like mine).

Some little known facts about Grenada:

More spices grow per square mile in Grenada than in the rest of the world.

Grenada supplies 1/3 of the world's nutmeg.

It has one of the largest stadiums in the world.

Grenada's Caranage is considered to be amongst the most beautiful ports in the entire world.

Grenada was invaded by the USA in 1983.

Grenada is home to the Mona Monkey.

Malcolm X (El Hajj Malik El Shabazz) is of Grenadian descent.

There's a lot to say about Grenada, this is just a brief introduction... :)

Content © Kimberly Joseph 2009
Photos courtesy http://www.grenadaexplorer.com/

FAQ

noreply@blogger.com (The Nomadic Gourmet) — Thu, 01 Jan 2009 04:36:00 +0000

I often get asked these questions...

1. I've never heard of Grenada. Where is it?

Grenada is a Caribbean nation located between Trinidad & Tobago, and St. Vincent & the Grenadines.

2. What inspired you to create a food blog?

Well, I love food and culture, and I felt like there was a serious lack of ethnic food blogs--especially on Caribbean food--and Grenadian in particular; so I decided to create my own.

3. Did you create those recipes?

Yes, I did. They are all mine. :)

4. What part of Grenada are you from?

Well, actually I my parents moved to New York City about 2 years before my birth, so I was born in the USA. My dad's family is from Sab/Bamboo/Mirabeau and my mom's family is from Mt. Rose and Tivoli. When I was 14, we moved to Grenada, so I did get to live there for a few years. We lived in Hope City, St. Andrew's. So, in actuality I'm a Grenadian-American, but I consider myself to be a Grenadian.

5. Who taught you how to cook?

I learned to cook from my mother, grandmother, and from stories of how my great-grandmothers, great-grand aunts, etc cooked. Well, I don't consider myself to be an amazing cook, not even by a long shot, but I do believe I am very knowledgeable about food, and I seek to continue learning all that I can about the fine art of cooking. I have a serious passion for food. This has been so for many years now. Whenever I go to a library or bookstore; I head straight for the cookbook section. No hesitation. My knowledge for anything related to food is insatiable. For me, food is an integral part, and perhaps the most defining mark of any culture; the ingredients used, the method of preparation- it all tells so much about the culture and history of it's respective people. I'm far more interested in learning about food then I am in tasting it.

6. What happened to 'Spice isle Food for Thought'?

Well, I never really liked that name, and I decided that doing this blog would be much more fun for me, and more my style. Also, my interest in food is not limited to Grenadian cuisine, and I've travelled quite a bit. I've also lived in different countries, making me something like a nomad. So, I'm a nomadic gourmet. Also, with this blog I can post pictures of my travels without it seeming irrelavant. :)

© Kimberly Joseph 2009

Macaroni Pie

noreply@blogger.com (The Nomadic Gourmet) — Tue, 23 Sep 2008 16:00:00 +0000

Macaroni Pie is a very common casserole made in Caribbean homes. This is a typical version. It can be made elaborate by adding pieces of meat, carrot, or tomato to the mixture before baking.

2 cups cheese, grated
16 oz macaroni (elbow or ziti)
1/2 cup ketchup
3 cups milk
1 egg, beaten
1/4 tsp. black pepper, ground
1 tsp salt

Preheat oven to 350° F/180° C.
On medium high heat, boil macaroni in salted water for 10 minutes, or until tender. Drain.
In a large bowl, combine ketchup, milk, black pepper, and egg; mix well.
Add macaroni; mix well.
Pour into a greased baking dish.
Bake for 25-30 minutes, or until slightly brown.

Serve as a side dish.

Serves 6-8

© 2008 NomadicGourmet.com

Cornmeal Porridge

noreply@blogger.com (The Nomadic Gourmet) — Fri, 08 Aug 2008 23:08:00 +0000

This delightful and healthy porridge can be served as a breakfast, or a sweet anytime-snack.

3/4 cup Cornmeal, finely or coarsely ground

3 1/2 cups milk

1 bay leaf, dried

1 cinnamon stick

1/4 tsp nutmeg, grated

1/4 cup sugar

In a deep pan heat milk, cornmeal, bay leaf, nutmeg, and cinnamon on medium setting. Allow to boil while constantly stirring.
When the desired texture is developed, reduce heat to a low setting, and add the sugar. If necessary, add more sugar.

Continue to simmer on low for 15 minutes.

*Do not eat bay leaf or cinnamon stick*

Serves 4-6

Emancipation Day (Grenada)

noreply@blogger.com (The Nomadic Gourmet) — Fri, 01 Aug 2008 22:11:00 +0000

Emancipation Day is the commemoration of the end of slavery in the British empire, which was brought about by the Slavery Abolition Act 1833. This was the act of the Parliament of the United Kingdom, which abolished slavery in most of the British empire, including Grenada. Oddly enough, slavery wasn't officially abolished until August 1, 1834. Emancipation day is celebrated in Grenada, and several other countries sometime during the first week of August. In Grenada, the celebrators usually dress in traditional West African attire and special dances accompanied by drumming are performed.

The African influence on Grenadian cuisine is unmistakable. One of the most widely eaten snacks available is Fish Cake. It is sold just about everywhere - including neighborhood convenience stores.

Dal Pithee

noreply@blogger.com (The Nomadic Gourmet) — Sun, 15 Jun 2008 16:01:00 +0000

This version of dal is particularly popular on my mother's side of the family. Dal is Hindi for legumes, and stews made from dals are also known as dal. There are several versions of dal made in Grenada and the Caribbean. There is, of course, the plain Dal, there is Callaloo Dal; made with taro leaves, commonly referred to as callaloo or dasheen leaves, Ochro/Okra Dal; made with ochro/okra, Pigeon peas Dal; made with pigeon peas instead of split peas, and many other varieties. The texture is really a matter of individual preference. Some people like their dals with a thin or watery consistency, some like them thick, with the split peas completely dissolved or mashed, and some like the peas to be intact. It is, however, more commonly made with a medium consistency and with the peas somewhat intact. I prefer mine that way.

Dal:
1 cup split peas
1 tsp. turmeric, ground (haldi, Caribbean Saffron)
1/2 tsp. cumin, ground (geera)
1/2 tsp. cumin, whole (cumin seeds, geera seeds)
2 cloves garlic
1 small onion, finely chopped
1 tsp. salt
1 tbsp. oil
3 cups water

Dumplings:
1 cup flour
1/2 tsp. salt
1/4 cup water

For dumplings: In a bowl, combine flour and salt. Mix thoroughly. Add water slowly, while forming a soft but firm dough. Add more water if necessary. Divide dumplings into equal pieces and shape into balls or spheres. Set aside.
For dal: On medium heat, place split peas, water, turmeric, ground cumin, and onion in a large pot and allow to boil.
Boil for about 30 minutes, or until split peas are tender, and add salt. A swizzle stick or dal ghotnee may be used to further thicken and mash the split peas, if desired.
Carefully add dumplings to the pot. Continue to cook until dumplings are ready, about 10-15 minutes.
In a small pan, heat oil on medium setting. When hot, add whole cumin, and garlc. Fry for about 30 seconds, or until cumin seeds pop and garlic browns. Remove from heat.
Pour this mixture into the pot of dal pithee and stir well.

Cheese Straws

noreply@blogger.com (The Nomadic Gourmet) — Sun, 11 May 2008 13:21:00 +0000

Cheese straws, sometimes called cheese sticks, or cheeselings make for a great anytime snack. I recall eating them when outside playing with friends, and at family gatherings. They can be served hot or at room temperature.

2 1/4 cups cheese, grated (room temperature)
1/2 cup butter or margarine (room temperature)
1 cup flour
1/4 tsp cheyenne pepper
1/4 tsp black pepper, ground

In a large bowl, combine all ingredients.
Knead until a soft and well blended dough is formed.
Using a rolling pin, roll dough out to about 1/4-inch thick, and cut into 1/2 by 3-inch rectangles.
Arrange straws 1-inch apart on a cookie sheet lined with parchment paper or foil.
Bake on 400°F/200°C for 15-20 minutes, or until golden.

OR

Pack the dough into a cookie press and use a small star-shaped or circle shaped disk. Hold at an angle and press, while dragging to form 3-inch straws.
Arrange straws 1-inch apart on a cookie sheet lined with parchment paper or foil.
Bake on 400°F/200°C for 15-20 minutes, or until golden.

Indian Arrival Day

noreply@blogger.com (The Nomadic Gourmet) — Thu, 01 May 2008 16:00:00 +0000

Although not an official holiday yet, today marks the 151st anniversary of the arrival of East Indians to Grenada. They came to work as indentured labourers after the emancipation of the African slaves. The first ship, named the Maidstone, departed from Calcutta on January 27, 1857 and arrived a few months later on May 1. In all; 3,206 East Indians arrived to Grenada by 1885. Only 380 of them returned to India. The Indians made many contributions to Grenada, with the most obvious being the foods-especially dalpuri and curry goat.
Indian Arrival Day was celebrated last year for the first time since the centenary celebration in 1957.

The following are external links that provide more information on this topic:

Info on the indenture ships

Abolition, Indentureship and Creoleness: Reflections on the Indo-Grenadian Predicament by Raymond D. Viechweg

© Kimberly Joseph

Cornmeal Coo-coo (Caribbean)

noreply@blogger.com (The Nomadic Gourmet) — Sun, 27 Apr 2008 22:19:00 +0000

This dish is of African origin. It is usually served as an accompaniment to stews and callaloo, but can be eaten alone. In some islands, it is called fungi. This dish can be made more elaborate by adding other ingredients, such as ochro, fresh peppers, thyme, and chive.

2 cups cornmeal

6 cups coconut milk

1 onion, chopped

1 1/2 tsp. salt

1 tsp black pepper, ground

In a large pot, over medium-high heat, allow coconut milk, black pepper, salt, and onion to boil. slowly add cornmeal, while stirring.
Stir to prevent lumps.
Reduce heat to low and continue to stir until thick and somewhat firm (about 30-40 minutes).
When done, pour and spread into a greased dish to mold. This can be a pyrex dish, cake pan, or whatever you think has a nice shape for molding.
Allow to cool and set.

Saltfish Accra (Caribbean)

noreply@blogger.com (The Nomadic Gourmet) — Sun, 20 Apr 2008 11:00:00 +0000

More commonly reffered to as fishcake, this very popular fritter is of West African origin. In the countries of Western Africa, accra is a popular street snack made with a batter based of ground peas - typically black-eyed peas - and with variations that can include peices of fish. In Grenada, as well as many other Caribbean and South American countries, the version that includes fish (saltfish accra) is made with a flour and saltfish-based batter. In the South American nation of Brazil, accra is known as acarajé, and, is in fact, made with a black-eyed peas base. After being fried, it is then split or cut open and filled with a ground fish-based spread. Another variation of accra made in Grenada is pigeon peas accra, which has a flour and pigeon peas base. It is commonly served with a sauce or dip. Saltfish accra or cake is usually served with bakes, fried bakes, coconut bakes or sliced bread.

2 cups flour
2 tsp. baking powder
1/2 lb. saltfish(salted and dried cod)
1 small ripe tomato, coursely chopped
1 small onion, coursely chopped
1/2 tsp. curry powder (opt.)
1 tsp. thyme
1 hot pepper, deseeded and finely chopped OR 1/4 tsp. cheyenne pepper
3/4 cup water
1 cup oil

Boil saltfish on medium high for 10 minutes, then drain the water, leaving the salt fish in the pot. Refill the pot with water and boil for another 5 minutes. Drain.

Remove skins and bones and break (or flake) into small pieces. Place in a large bowl.

Add flour, baking powder, curry powder (if using), onion, tomato, thyme, and pepper. Mix well to distribute evenly.

Add water slowly, while mixing with a spoon. The desired viscosity of the batter is soft and medium-thick.

Heat oil in a large pan on medium-high. When hot, drop mixture by teaspoonfuls and fry on both sides, until medium-brown.

Place on a plate lined with paper towel; to soak up some the oil.

Phulouri (Caribbean)

noreply@blogger.com (The Nomadic Gourmet) — Sun, 13 Apr 2008 11:00:00 +0000

This is one of my favorite snacks. You can eat it with a chatni (Hindi for chutney. In fact, the English word 'chutney' was derived from the Hindi word chatni). I recommend tamarind, as it's my favorite. But it also tastes good with mint or mango chatni. Phulouri is a very delightful snack. In Grenada it is surprisingly not as popular as channa, aloo pie, kurma, or channa bara (commonly nicknamed doubles due to its similarity to the Trinidadian snack; doubles, although they are strikingly different. Reminds me of the dish oil down; the dish called by that name in Grenada is very different from the dish with the same name in the other islands). Phulouri can also be made into a sort of curried 'veggie meat' dish, named Kurhi (not 'curry').

2 cups split peas or channa (chick peas/garbanzo beans), ground
1 cup flour
1/2 tsp saffron (turmeric), ground
1/2 tsp geera (cumin), ground
3 tsp baking powder
1/2 tsp cheyenne pepper or minced hot pepper
1 tsp salt
2 cups oil
3/4 cup water

In a large bowl, combine all dry ingredients (and minced hot pepper, if using).

Slowly add water and mix until a thick batter is formed (it may be necessary to add more water).

In a large pan, heat oil on medium setting.

When hot, drop teaspoonfuls and fry until golden.

Serve with a chatni.

Serves 4-6

Rice and Peas (Caribbean)

noreply@blogger.com (The Nomadic Gourmet) — Sun, 06 Apr 2008 11:00:00 +0000

Like most of the dishes of Grenadian cuisine, this one is made throughout the Caribbean. The ingredients vary; in Jamaica kidney beans are used. The name varies; I hear it's called 'Peas and Rice' in Trinidad & Tobago(don't know how true that is though). This dish can be made with or without coconut milk, although the latter is less appealing to some - myself included.

3 sprigs thyme
1 1/2 cup coconut milk
1 1/2 cups pigeon peas, cooked
1 onion, finely chopped
2 cups rice
1/2 tsp black pepper, ground
1 tbsp oil
1 tsp salt
water

In a large pan, heat oil over medium-high.

When hot, add onion, and rice. Saute for about 5 minutes.

Add pigeon peas, black pepper, salt, and thyme and continue to saute for 3 minutes.

Pour coconut milk, and enough water to cover the rice by about 1 inch above. Should immediately start boiling. Allow to boil for about 2 minutes.

Reduce heat to medium-low and simmer for about 45 minutes, or until the rice is tender, and the liquid absorbed. *Do not eat the sprigs of thyme*

Serve with Curry Goat.