Monthly Archives: August 2011

At Home with Madhur Jaffrey by Madhur Jaffrey and Kheer, Rice Pudding

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Inspired by the luscious, lightly sweetened Kheer we had at Mela, I asked my dear friend,  from Mumbai for a recipe. She suggested Sanjeev Kapoor’s online demos to help me get up to speed with Indian cuisine.

I have been referencing my lovely gift, Madhur Jaffrey’s At Home with Madhur Jaffrey. Both the online and print resources have different variations of kheer using cardamom, saffron, sultanas, raisins, almonds or pistachios. I think I have found the perfect combination for me.

Kheer has a light yellow tint from the saffron and has a wonderful flavor from the cardamom pods. I didn’t realize how long I would have to stir, but you really have to boil the kheer upwards of 45 or 50 minutes to make the pudding 1/3 of the size of the original volume of the pan. I was also surprised it takes 4 or 5 cups of milk for just 4 small servings of kheer. I tried the kheer hot, it tastes like looser condensed milk with a hint of saffron, but I really like it chilled.

Adapted from Sanjeev Kapoor and Madhur Jaffrey

Serves 4

  • 4 1/4 cups whole milk (only whole)
  • 3 T Basmati rice, soaked
  • 6 T sugar
  • 3 green cardamom pods
  • 4-6 Saffron strands
  • 20-24 sliced almonds
  • 25-30 Raisins

Soak saffron strands in one tablespoon of warm milk. Bring the remaining milk to boil, add rice and cardamom and reduce heat. Cook stirring continuously until it reduces to one-third of the original quantity which takes 45 to 50 minutes. Add sugar and mix well by partially crushing rice. Add cardamom powder, saffron milk, sliced almond nuts and raisins. Serve hot or cold.

Saffron soaked in a bit of milkCardamom pods

Basmati Rice (usually doesn’t take more than 15 minutes to make), but not when it comes to making rice pudding!

Reincorporate the milky film, it makes the rice pudding taste even better.Change in the viscosity and sheen of the rice pudding, fully boiled down.The kheer in all its glory. Next time, I will double the recipe to yield more of this luscious rice pudding.

Mela Revisited, South End, Boston

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We revisited Mela as a duo and as a group and both times were fantastic. Although the restaurant can be considered pricey, we had a few coupons from online deals giving more incentive to dine.

Mela is located on Restaurant Row and owned by the One World Cuisine (Diva in Cambridge, Kashmir on Newbury, Mantra in Downtown Crossing), it could not be more convenient for standby for our favorite Indian dishes.

The lanterns and white sculptures and copper set the ambiance. I think the restaurant is a well decorated one. In addition, we always get a table and are greeted by friendly staff wearing brown shirts with Pure on the front.

The mulligatawny soup, made with lentils, vegetables and spices is warming and a nice start $4. The time we visited a small group, we received an amuse, the other visit as a large group, we did not.

Meat Samosa, spicy turnovers stuffed with minced lamb and spices, with a small garden salad with carrots, cherry tomatoes served with special dressing. I love the sauces that come with the samosas and give additional flavor to them. Two samosas for $5

Although we had plain naan, I highly suggest the fresh garlic naan. It is fantastic.

We tried the Malai Kofta, vegetable balls cooked in a nut sauce with herbs and spices. I really enjoyed the creamy sauce and there was only two vegetables in the dish, which is a bit meager for $15.

As an old standby, we ordered Palak Paneer, cheese cooked in a creamy spinach sauce. It is nice to have a range of choices from Mild to Hot for $14.

Next we tried the Daal Makhni, lentils sauteed in butter, spices and topped with coriander $13. The lentils were hearty and the coriander gave that added hint of freshness. I know there is a population which have a negative reaction to coriander and I am glad I do not.

The smooth raita yogurt with shredded cucumbers, potato & mint was cooling when we needed to cut the heat of the spices $2.

The Lamb Korma, cooked with nuts and raisins in a mild creamy sauce was really delicious and each bit had the sweetness of the raisin $17.

I enjoyed the Garlic Beef beef cubes and garlic in a curry, however the meat was a bit gristly and fatty. The flavor and heat of the curry was so good I just isolated the curry to eat with the basmati rice $14.

The lamb and beef on my individual plate.

In addition to kheer, we tried the Ras Malai for the first time, a cheese patty, cooked in a milk syrup, almonds and nuts. From here on out, I am sticking to the sweet, cardamom laced rice pudding.

Mela on Urbanspoon

Chicken Salad

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I love a creamy chicken salad with the texture from celery and a special saltiness from the American cheese. I am a huge fan of Willow Tree Chicken Salad, which is based in Massachusetts, however, when I want chicken salad that is less sweet, I make my own. This is a great way to use leftovers from poached or roasted chicken and is a great afternoon snack or for light lunch.

Adapted from Cooks.com
  • 1 c. roasted chicken, diced
  • 1/3 c. celery
  • 1/3 c. mayonnaise or vegannaise
  • 1 slice white American cheese
  • Salt and pepper to taste
Combine chicken and celery. In blender or food processor, mix American cheese and mayonnaise until smooth and creamy. Fold into chicken mixture until well blended. Season to taste.
Leftover chopped roast chicken

Chicken salad on a slice of toast

Weeknight Roast Chicken

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I am constantly on the search for a tasty roast bird and enjoy the fact that you can do prep and then an hour later, a piping hot bird with crispy seasoned skin comes out of the oven. Adding potatoes absorbs the salt and chicken broth flavors to make a well seasoned, roast potato.

We recently tried Cook’s Illustrated version of the Weeknight Roast Chicken using an oven safe skillet and super high temperature to make the meat tender and skin crisp.

This recipe uses olive oil instead of butter (as Ina Garten’s recipe does). Be sure to make homemade chicken pot pie or chicken stock with the leftovers.

Adapted from Cooks Illustrated September & October 2011

  • 1 tablespoon kosher salt
  • 1/2 teaspoon pepper
  • 1 (3.5 to 4 lb) whole chicken, giblets discarded
  • 1 tablespoon olive oil
  • 4 medium potatoes
  • 1  head of garlic
  • 1 tablespoon of parsley or rosemary (optional)

Adjust oven rack to middle position, place 12 inch oven safe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle salt mixture and rub with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back.

Cut onions and potatoes and place in pan to roast. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 175 degrees, 25 to 35 minutes. If roasting a larger bird, increase cooking time to 35-40 minutes. Transfer chicken to carving board and let rest, uncovered, for 20 minutes. Carve chicken and serve.


Olive oil, potatoes, parsley, garlic

Head of Garlic
Lightly seasoned potatoes
Chicken into the oven
The glorious weeknight roast chicken

Bistro du Midi, Back Bay, Boston

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Bistro du Midi is a modern restaurant at the former Excelsior. The large wine selection is still maintained in the new restaurant, which Excelsior also had.

I have had a cocktail and tried the fried artichokes and aioli $7 before, however for a friend’s birthday, we were dined at BDM for Restaurant Week.

Bistro du Midi’s downstairs has alfresco dining and the decor has a hint of French flair.

After walking up the stairwell to the main dining room, I spotted the kitchen in action.

I had a glass of the Merlot, Château Roche-Lalande, Pessac-Leognan, Bordeaux, for $13, which lasted a majority of the meal.

The purple flowers in the window sill was very Provincial and romantic. 

The main dining hall was clean and sleek with the white leather chairs. The were many established couples and well heeled dates.The bread box with olive oil and a cucumber and mint non-alcoholic cocktail.

The thinly sliced, marinated scallops, melon, chives, watermelon radish was light and fresh.

The grilled rosefish, gratin of courgette (zucchini), salsa verde was very visually appealing, although a bit heavy handed on the salt. It was still very tender and enjoyable. Finished the plate clean.

The seared petit iron steak ordered medium, came borderline medium are/rare. The sides were potato purée, beef jus and the steak was very tender and seasoned well.

I had the gianduja palette, hazelnut ice cream. The vanilla scoop was speckled throughout with chopped hazelnuts and the cake had a smooth, decadent cream.

The chilled watermelon soup with cherries, baby basil and watermelon sorbet was cooling and had a lightly sweet watermelon flavor.

I think the best of the desserts was the blueberry clafoutis and lemon curd ice cream. The berries were fresh and tasted fantastic with the flan-like custard and refreshing ice cream.

I would go back again to dine on the terrace or in the main room for a special occasion. A friend said during the meal, he would be impressed if someone treated him to a meal at Bistro du Midi.

Bistro du Midi on Urbanspoon