Dosa Factory, Central Square, Cambridge

Posted on March 30, 2012 by bakingmehungry

I have three favorite Indian treats kheer, masala chai tea and gulab jamuns. I could not help myself and grab some galab jamuns to go from Dosa Factory, located in the back of Shalimar, next to Central Kitchen (BMH review of Central Kitchen).

I have yet to try the proper dishes, samosas or candies, but will have to come back. There were many folks ordering tikka masala and naan.

The munchkin size fried milk dough are light on the inside and soaked in cardamom syrup. The scent of the cardamom is fragrant. One gulab jamun maybe indulgent. Two indicates my addiction.

2011 Reflection: Readers vs BMH, Recipes and Restaurants

Posted on January 4, 2012 by bakingmehungry

It is always intriguing to compare what BMH readers view and discover which restaurants and recipes are the most clicked versus our favorites.

In 2011, readers gravitated towards the No Bake Mascarpone Cheesecake, Shiritaki Fettucine Alfredo and proteins Chinese Bourbon Chicken, Beef Lasagna with Cottage Cheese and Crispy Pan-Fried Pork Chop. The impetus for the No Bake Mascarpone Cheesecake was out of sheer laziness. The protein dishes were in search for comfort food and the Shiritaki Fettucine Alfredo was a recipe to slow down on the carbohydrate in take.

Crispy Pan-Fried Pork Chop

The recipes BMH enjoyed last year were Crab Cakes and Remoulade Sauce, Spicy Mayo BLT and Banana Foster Bread. Both the crab cakes and bread were influenced by food travels in New Orleans and we enjoyed almost once every other month a Weeknight Roast Chicken. After perpetually ordering kheer for dessert, it was only time before we tried to attempt it ourselves.

Weeknight Roast Chicken

Kheer Rice Pudding

Our reader’s most clicked restaurants reviews included Winsor Dim Sum Cafe (for the crispy spring roll), Lithuanian Kitchen (for the cepelinai) and the following:

41 Degrees (for the the Iberian ham air baguette)

Flour Bakery (for the sticky buns)

Momofuku Milk Bar (for the salted pistachio soft serve)

Some of our personal restaurant favorites include American tapas, The Brahmin (for the truffled mac and cheese), The Gallows (for the poutine and burgers) and the following:

Tapacs 24 (for the huevos estrellados)

Island Creek Oyster Bar (for the lobster roll)

Angelo Brocato (for the peach gelato)

Xoco (for the churros and empanadas)

Cheers to 2011, the New Year and may it bring good health, happiness and many pleasant food memories. -The BMH sisters

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

Posted on August 30, 2011 by bakingmehungry

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

Posted on August 30, 2011 by bakingmehungry

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, South End, Boston

Posted on March 23, 2011 by bakingmehungry

I have been meaning to go to Mela for quite some time. The whimsical lighting and copper walls make the restaurant much more posh relative to other Indian restaurants. We enjoyed the non-vegetarian multi-course meal for two for $45 and would definitely return again. The menu also had organic chicken dishes, which was a separate menu.