Food I made!!

These are the pictures of the food I made last weekend!

Indian Butter Chicken, Cardamom Cookies, andMango Lassi

Vick's Food Review

Parking Rating: The parking was really good. Great to find a parking spot, and very accessible for disabled people.

Noise: It was very loud, but a lot of the people were speaking in Hindi or another Indian language.

Food Rating: The food was really good and authentic. I read some reviews from Indian people and they said it was one of the most traditional tasting restaurants in the area.

Service: The service was great, although there was a long line it moved fast and we had our food in no time! The service was also really friendly, and explained where all the food was from.

Atmosphere: It felt like I was in a modern Indian restaurant, because the people that ate there were Indian and so were the cooks. The Indian market with people wearing Sari's in the back made it seem even more Indian.

Prices: The food was a little pricy, but considering it was made with traditional Indian spices and herbs it was good.

Overall: The restaurant was amazing, it is a great place for any family to go, and I would give it five out of five stars!

Pictures of the food I made

To the left is a picture of the rice pudding I made. I used the recipe that was posted on the blog, but it takes longer than 20-30 minutes to cook the rice and milk. I suggest using whole fat milk, because it takes less time to boil. It took me 45 minutes to get the milk and rice to a boil. The Saffron is not necessary, but it makes the pudding yellow and this way it tastes more like salt. The pudding is good cold or warm.

On the bottom is the Mango Lassi that I made. I used the recipe that was shown earlier in the blog, but if you buy sweetend Mango Pulp you should add only one to no table spoons of sugar. It is best served cold.

Pictures of the Store by Vick's

These are some pictures of the store by Vicks, I went shopping here for the ingredients for the food I cooked. On the left is a picture of some of the different types of flour for the different breads in India. There are about 13 different types of bread in India!

Pictures from Vick's

This is the Masala Dosa. It is a traditional food in North India and people sell it on pushcarts. Dosa means crepe, and it is filled with Masala, or potatoes, spices, and tomatoes.

This is the dip for the Cholle Bhature, which is a big and puffy type of bread.

The sign!!!
In the Kitchen
Indian Beer ( we weren't drinking it)

More picture from Flavors of India

Naan
Tandoori Chicken
Garlic Naan

Pictures from Flavors Of India!!

Mango Lassi
Papadum
Chicken Pakora
Our Waiter
Outside of Restaurant

What we'll be doing!

Our schedule for what will be appearing on the blog!
Pictures of food from Flavors of India
Pictures from Lunch
Video from shopping on University Ave.
Videos and Drinks from Cooking On May 21
Review of Indian Market

Please keep checking our blog!

All about the Naan!

The naan is a very popular flat bread typically found in South Asian cuisine. The first recorded history of the naan, is found in a Indo-Persian authors poem in 1300 AD. Naan was originally baked in Delhi as a "light bread" cooked in a tandoor oven. During the time period of the Mughals, naan accompanied kebabs and was a popular breakfast for the royal family. The word Naan comes from the Persian word Non which refers to bread. Naans are still cooked in tandoor ovens. They are generally made with dry yeast, flour, yogurt, salt and sugar.

Food History

The earliest Indians, or the Harappans, mostly ate wheat and rice. Some of the wheat and rice was made into flat breads or soups. But around 300B.C. under the Mauryans, a lot of Hindus felt that animal sacrifices added to your karma and kept you from getting free of the wheel of reincarnation. Animal sacrifices became less popular, a lot of people became vegetarians. During the Gupta period, around 650 AD, Hindus began to worship a Mother Goddess. Cows were sacred to her. This explains why now cows walk on the streets, and no one eats cow. Since the Mother Goddess loves cows, they became sacred to Hindus. The vegetarians mainly at wheat flatbreads, or a kind of flatbread made out of chickpeas, with spicy vegetarian sauce, and yogurt. A lot of spicy peppers grew in India. This is why Indian food is spicy.

Butter Chicken

Butter Chicken or Murgh Makhani is an Indian dish, popular all around the world. The origins of Butter Chicken can be traced back to Delhi, during the period of the Mughal Empire. According to a documentary by the Discovery Channel, butter chicken was invented by a person working in a famous restaurat called Moti Mahal. Famed for its Tandori Chicken, the chefs used to recylcle their leftover chicken juices in the marinade trays by adding butter and tomato. This sauce was then mixed with tandoor-cooked chicken pieces and it was finally ready! Indians first prime minister, Jawahlal Nehru, when asked about his favorite things about India, he replied "The Taj Mahal and Moti Mahal"

Food Review

Here is a review of the food we ate at Flavors of India.

Mango Shake: It was fresh mango, and you could actually taste the fruit! It was creamy, silky, and sweet. The colour was a vibrant orange and the shake was delicious! We decided not to have the Mango Lassi ( the more traditional drink, because this way we could compare the shake and lassi later- we're making the mango lassi.) Sarah and I shared the shake and both thought it was delicious!

Chicken Pakora: The chicken Pakora is boneless chicken dipped in a mildly spiced batter and quick fried. The chicken is wrapped in Saffron, and then fried. It came with an amazing cilantro sauce, and it is not spicy. It's a great family entree, but it might not be too traditional. The chicken was absolutely great!

Tandori Chicken: The chicken legs marinated in Indian spice marinade tasted amazing! It was crusted with spices, and it wasn't too spicy. It had a red crust, and was tender. It was Sarah's favorite dish there.

Chicken Curry: Boneless pieces of chicken cooked in a zesty gravy with ginger, garlic and fresh tomatoes tasted great! It was creamy, subtle, tender, and not spicy, but very traditional.

Naan: The Naan was incredible, buttery, oily, puffy, and it is very traditional. It had olive oil, something that is not always necessary for naan, but definatly made it yummy!

Garlic Naan: It is sprinkled with parsley, garlic, and it's buttery. I personally thought that the regular naan was better, but both were really good!

The food was all very amazing, and I defiantly recommend for anyone to go there, for an amazing dinner. Sarah and I really enjoyed a great dinner there.

Flavors of India Review

• Parking Rating: Parking wasn't very good, because it's located on College Ave, Berkeley, a very crowed street. But we did get lucky and found a parking spot by the Safeway, close to the restaurant. I would give the parking one and a half stars out of five.
• Noise Rating: It was a very confined space, so the noise level was loud, but ok. It was fine, it was just hard to understand some people sometimes. I would give the noise level two stars out of five.
• Food Rating: The food was amazing! It was mostly all traditional and it was served warm and it tasted really good! It was brought on traditional dishes, and the food itself was also visually incredible. I would definitely give the food five out of five stars.
• Service: The service was great. Everyone was Indian or Nepalese and knew what dishes were the most traditional and where they came from. They could all speak Hindu, and were very friendly. I would give the service five out of five stars.
• Atmosphere: The traditional Indian stoves along the brick wall, the dishes, the traditional Indian food, made a great impression. I felt like I could have been in India. I would give the atmosphere four and half out of five stars.
• Prices: The prices were fine. The naan was a little expensive, but everything else was fine. Especially with the quality of the food, I would give the prices four and a half stars.
• Overall: The food was amazing, and I think there is something for everyone. I would definitely give the restaurant five out of five stars!

Additional Information

Who went: Sarah, Mrs. Engs, Mrs. Maag, and I

What: Dinner at Flavors of India

When Sarah and I went: 5/14/11 (for dinner)

Where: 3211 College Ave, Berkeley, CA 94705, (510) 658-3461

Open Hours: Monday-Thursday, Sunday: 11:30- 3 p.m., 4:30-10 p.m

Friday-Saturday: 11:30- 3 p.m.- 4:30- 10:30 p.m.

Indian Rice Pudding

This is the dessert Sarah and I will be making. The restaurant that we are going to also serves this traditional Indian dish.

Indian Rice Pudding Ingredients

Ingredients for 4 servings:

1/2 cup Basmati rice

4 cups whole Milk

4 tbsp sugar (more or less according to taste

2 tbsp mixture of nuts chopped ( almonds, cashew, Pistachios etc )

½ teaspoon Cardamom powder

A pinch of saffron

Naan Recipes!

We will also be baking fresh, homemade naans!

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Indian Butter Chicken Recipe

This is one of the four recipes we will be making. More specific info to come!

1 onion chopped 2 Tablespoons freshly grated ginger 2 cloves minced garlic 1 jalapeno, seeded and minced (I used half, the kids were eating this too) 1 Tablespoon olive oil 2 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground cardamom 1/2 teaspoon ground coriander 1 (6-ounce) can tomato paste 2 1/2 cups chicken broth 1/2 cup heavy cream 2 bay leaves 1 1/2 pounds boneless, skinless chicken breast cut into small cubes 1/2 teaspoon freshly grated pepper 1 teaspoon salt 1/4 cup butter lime wedges chopped cilantro cooked Basmati rice

Mango Lassi Recipe

This is the drink that Sarah and I will make.

MANGO LASSI RECIPE

Ingredients:

1/4 cups plain low-fat yogurt
1/2 teaspoon lemon juice
1/2 cup fresh mango pulp*
1/3 cup cold water
1 to 2 tablespoons honey or sugar (depending on how sweet you want it)
9 to 10 standard-size ice cubes

* Canned or frozen mango may be substituted.

Preparation:

If using a fresh mango, peel and remove the flesh from the pit; cut mango into small pieces.

In a blender, add yogurt, lemon juice, mango pulp, water, and honey or sugar. Blend approximately 2 to 3 minutes or until you see a little forming in the mixture. Add the ice and blend until frothy! NOTE: Some people like to pour the mango mixture over ice cubes instead of blending the ice cubes in the drink.

The Mango Lassi can be kept refrigerated for up to 24 hours.

Makes 2 servings.

A typical Indian Dinner

A typical Indian dinner showcases the traditional dishes served in India. The dinner normally begins with grilled naan, often with garlic or butter. The bread is served with a variety of curries and chutneys. Next, a main course like Chicken curry or Beef with vegatables. The main course is typically served with rice, or another starch. Finally, the dessert is served. Sweets include Indian pudding, Soan Papdi (a flaky pastry) or Burfi (Indian Cheesecake)

South Indian Food in Comparison to North Indian Food

There is a big difference between South Indian, and North Indian food. Here are two examples of curries from the two different parts of India, so you can compare and contrast.

Aagai, South Indian Curry

Ingredients :

1 small unripe jack
5-6 green mangoes
½ pav mustard seeds
2 handful coriander seeds
1 tbsp fenugreek seeds
1 small piece asafoetida
1 small piece of haldi
½ seer red chillies
¾ pav salt (grains)

Method :
Wipe and dry mango with a clean cloth. Discard the inner stone, if any.
Cut into medium sized pieces and keep aside.
Put salt to 1 litre of water. Boil and take out from flame.
Before it cools, drop the mango pieces into it.
Cut jack (after removing skin) into moderately big pieces. Wash.
Drain off water. Tie them in a piece of cloth.
Cook over steam in an idli vessel, till soft.
Take out, open the bundle, spread jack pieces over a tray and allow to cool.
Roast red chillies, coriander, asafetida and haldi one after another, in a frying pan, without oil. First, grind the red chillies using the salt water.
When half done, mix all the roasted ingredients and grind to a smooth paste.
Transfer the masala to a vessel.
Drop the steamed jack pieces and cooked mango bits (kept in salt water).
Mix well. Wash grinder with salt water and add some of that water too, if desired.

Egg Curry with Coconut, from North India

Ingredients :
5-6 hard boiled eggs
1 large-sized onion
1" piece of ginger
1 tsp cumin seeds
2 green chillies
1 cup coconut (freshly grated)
½ tsp turmeric powder
5-6 tbsp mustard oil
1½ tsp garam masala powder
salt to taste

Method :
Grind the onion, ginger, cumin seeds and the green chillies into a fine paste.
Prick the eggs with a fork.
Heat the oil and add the eggs and cook over a high flame for 3-4 minutes till the eggs attain a golden colour.
Remove and keep aside. In the same oil fry the onion paste over a medium heat till the paste attains a light golden colour.
Add the grated coconut and continue to fry the paste for another 4-5 minutes, stirring all the time.
lower the flame and mix in one cup of water.
Bring the gravy to the boil and cook the gravy for another 2-3 minutes.
Transfer the gravy to a serving bowl.
Slice the eggs into halves or keep them whole and place in the gravy.
Sprinkle the garam masala powder over the prepared gravy and cover with a lid for 3-4 minutes before serving.

(We didn't cook these ourselves, these are just two examples to help you compare and contrast the difference between the foods from different regions of India. For more recipes like this go to:http://www.recipesindian.com/ )

Fun Facts about Indian Food

• A traditional Indian meal has only one main course
• Food is based around a single main dish (naan or rice) and served with a collection of side dishes
• The Paneer, is a savory Indian cheese
• Traditionally the rice is cooked in water
• Indians use a variety of dairy products in their diet
• Almost all Indian recipes are rich in nutrients
• Indian curry is spicy, because it contains healthy foods such as turmeric, chilly, garlic, ginger, and mint
• Indian flat breads (Naans or Chapattis) can be made without yeast or oil

Common Indian Spices

There are many Indian spices. Adrak, or Ginger, Camiki, or Mango Extract, and Dalchini, or cinnamon, are all very common Indian spices, that are also used in the US. Indians also use Khajur, also known as Dates. All of the spices that Indians use are grown in the Indian subcontinent (South Asia). The spices are usually red, orange, or green. Lighter spices are added last, and spices with strong flavors should be added first.

http://en.wikipedia.org/wiki/List_of_Indian_spices

THE AWESOME NEW BLOG!!!

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Thanks!!!

Sarah and Friedi