Saturday, August 18, 2012

"Desi style fusion halal American Chinese Authentic Food" is actually a thing

After having read one too many articles about the abundance and diversity of cuisines in Jackson Heights, we finally decided it was time to go see what all the fuss was about. And so we ventured to Queens, on a culinary tour of sorts, meticulously planning to eat our way through the entire neighborhood.

That was the intention anyway. In reality, we felt so full after our first stop into a restaurant serving Bangladeshi, Indian and Pakistani style Chinese that our foodie expedition ended right there. But at least I got to try masala onion rings - the concept of which was very novel and exciting to me: Battered and deep-fried and smothered (and caramelized?) in some kind of spicy masala sauce. We also stocked up on pounds and pounds of nuts, which is absolutely nuts to do when you need to fly across the Atlantic to get home. I guess we just got a little carried away.


3 comments:

sarahinsouthkorea said...

A fantastic post and great pictures especially a Bakarkhani Truck!

sarahinsouthkorea said...

Recipe to make Masala

Serves: 2 people
Preparation Time: 10 minutes
Cooking Time: 10-15 minutes

Ingredients

1. Onion (I medium sized)
2. Garlic(1 TS or 4 cloves of garlic)
3. Ginger (1 TS )
4. Buy a ready-made curry powder of your choice (1.5 TS)
5. Salt: Curry powders already has salt so fix it according to your taste.
6. Tomato or yogurt (optional)

Method

1. Finely blend garlic+ginger and onion in a processor.(This is the basic masala paste used for anything that falls in the category of curry or masalas)

2. Add a good quantity of oil in a pan and add in your masala paste and then add in the curry powder of your choice (I like National's Murghee Masala, since it is mild and smells great). Never use more than 1 and a 1/2 TS of any brand of curry powder, they are very spicy.

3.Fry this mixture on medium heat, stirring occasionally. In 10 minutes, you will see that the oil has left the masala mixture and comes on the sides of the pan. This shows that your masala is fried well. You can add a little water to change the thickness of your fried masala. It is ready to eat with anything.

or

else add any vegetable or chicken in this masala and add in 150ml of water and cook on low heat for 20 minutes. You will see that you curry is ready. Garnish it with coriander and fresh green chilly peppers.

or

Some people add a finely copped tomato or a little yogurt in this masala and then fry it again until the oil leaves the masala.

Note: If you visit an Indian/Pakistani /Bengali store, do NOT forget to buy "Chat Masala". Use this Chat masala by sprinkling it over anything deep fried such as onion-rings or pakoray (same as temporas)etc.

Sarah Carlson said...

Thank you Sarah - so sweet of you to post a recipe! Looks delicious:O)

Will have to get my hands on some "Chat masala" too...so I can try to make those onion rings at home;O)