Chicken & Rice

53rd and 6th (Avenues of America)

New York, NY



I was introduced to 'Chicken & Rice' in November of 2005. It was 11 pm and my cousins came in home from work and said that they are in a mood for some Chicken & Rice. Just around mid-night we drove all the way from Long Island to the City!!. And to my surprise there was this insanely long line just for a $ 5 worth of aluminium plate which consisted of chicken, rice, pita bread and lots of white sauce and a bit of very spicy red sauce. As soon as I tasted it for the first time, I knew I would be coming to this place again and again and again...

Over a period of time the price went for $ 5 to $ 6, but the quantity and quality has never gone down. For all those who come from countries like India and pride themselves with the fact that they can eat very spicy food, believe me this is spicier than what you have ever had. Now a days instead of pouring the sauce onto the rice, this place offers the red as well as the white sauce in small plastic containers.

Its now growing and now has one cart which sells soda and water and another one across the 6th Av. on 53rd itself which sells chicken and rice. I have been referring to chicken all the time but they also sell lamb and a mix of lamb and chicken as well. The Gyros are filling too but I still prefer the chicken & rice.



bon appetite..

Pizza Dough

Pizza is like staple diet to newyorkers. Lunch, supper, dinner, after-dinner; pizza is eaten at any time. This inspired me to make one at home. I looked for pizza dough receipes and I looked for one which is simple and easy. Here is one:

31/2 cups All purpose flour (maida)

1 cup warm water

2 Tbspn Yeast (or 1 sachet)

2 Tbspn Honey

1/4 cup Olive oil (any cooking oil can do)

1/2 tspn salt

Method:

Pour 1 cup warm water in a bowl.

Add honey and salt to it.

Blend the above.

Add yeast to it.

Blend the above again.

Wait for 5 mins.

Add 1 cup flour and oil to the above.

Mix until well blended.

Add the rest of the flour.

Blend it well and then knead for about 1 min.

You can put the dough in a bowl and cover it or can be put in a plastic bag.

Keep in warm place.

Wait 45 mins.

After 45 mins Punch & Knead the dough.

Keep the dough back in the warm place for another 1 hr.

After 1 hr punch and knead again.

Ready for the Pizza.

Important: The dough should turn into a ball.

• If too dry, add water one tablespoon at a time until it does.
• If mixture is more like a batter, add flour one tablespoon at a time.

Gajar Ka Halwa

Today I made Gajar-ka-Halwa, an Indian dessert served during winter times when carrots are easily available. It may not be the most difficult of dessert to make, but the recipe I used may be the easiest available.

1000 gms Carrots: Grate it.

400 gms Sweetened condensed milk

2 Tbsp Ghee (saturated fat). Can also use unsalted butter.

Resins, Almonds & Cardamoms: To garnish.

Method:

Grate the carrots. Heat the ghee/butter in a good size vessel.

Add grated carrots to the ghee/butter.

On medium heat keep stirring the carrots in ghee/butter taking care that it does not stick (approx 15-20 mins).

Once the carrot reduces to half its quantity, add condensed milk and keep stirring for another 15-20 mins.

Garnish with resins, almonds and cardamoms.

Ready to serve.

Ravagh Persian Grill

11 E. 30th St., New York, NY 10016
nr. Fifth Ave.
212-696-0300

This Christmas eve, my wife and I went to Ravagh Persian Grill. A Persian restaurant which is a crtics' pick on New York Magazine. I started with the very average Persian martini.

None of the appetizer had any meat to it. I ordered Salad-e-Olivieh which was a good blend of potatoes, chicken, egg, carrot and mayonnaise. I ordered Sultani Kebob which did remind me of Kebob and rice I used to have when I was in Iran but was nowhere near the quality I was used to. Some of the meat, I thought was not as tender as it should have been. I missed on the Turkish Coffee which the NY Mag so highly recomended. May be next time. On the whole it was an OK place but I do agree that the quantity was enormous and finishing one plate or I may say tray takes some courage.

Mast Punjabi

Hey all you bloggers,

I am a typical Punjabi who loves food, travel and all the good things life has to offer.  For all those who are wondering who is a Punjabi?, Well Punjabi is a person who is native to the area of Punjab in India. Punjab is all about youth, energy, food and bhangra!!!

I will be writing about all the above and much more. As I am currently in NY, I will in my subsequent blogs talk about what in NY satisfies a Punjabi.