This is dressed-up hummus.  Adding some vadouvan pops the flavors in this hummus, while still preserving the basic goodness of mashed chickpeas. Vadouvan is an Indian French mix of the Pondicherry curry – that has hints of roasted shallots and is mild on the heat scale. Tahini, an important element of any hummus mutes the acid of the lemon while binding in the pungency of the garlic.  The masala pita points make a great snack on its own!

Chef’s tip:  You can get vadouvan at Le Sanctuaire (315 Sutter, SF).  If you can’t find vadouvan, make your own quick, poor man’s substitute: saute some shallots, garlic and a little bit of ginger with some oil under very low heat for 20 minutes till the onion is caramelized.  Then mix in some madras curry powder, an equal amount of ground fenugreek, chiffonades of curry leaves and some ground urad dhal, salt and pepper and continue to saute a minute more till it forms small lumps. Spread it on a baking tray and bake under low heat for an hour (or what they do in sunny South India, sun for 3 days!) A more detailed version can be found in Gourmet.com

Masala Pita:
1 Tablespoon cumin
1 Tablespoon fennel
1 teaspoon kosher salt
1 teaspoon black peppercorn
1/2 teaspoon paprika

8 pieces 6-inch pita
1/2 cup extra virgin olive oil

Hummus:
2 cans chickpeas / garbanzo, rinsed and drained
1/2 cup water
4 cloves garlic, crushed
1/4 cup olive oil
1 lemon, juice
2 Tablespoons vadouvan
1 teaspoon kosher salt
1/2 teaspoon long pepper, ground
1/4 cup tahini

Some extra virgin olive oil
Edible flowers or parsley for garnish

Making the pita points:
1. Toast the fennel and cumin in a saute pan until fragrant.  Let cool slightly and grind in a spice grinder together with the black peppercorns and salt.
2. Preheat oven 350F.  Cut each pita into 8.  Lay pita points on a baking sheet and brush the top side with olive oil.
3. Sprinkle on spice mix and bake in the oven till golden, about 10 minutes.
Preparing the hummus:
4. In a food processor, combine all ingredients (reserving half a can of garbanzo) and blend till smooth.  Add more water if needed until a smooth consistency the thickness of peanut butter forms. Add the remaining garbanzo and give it a few pulse to create a hand-mashed lumpy feel to the dip.
5. Place hummus in the middle of a large platter.  Make a small indentation in the middle and drizzle on some olive oil.  Next take the flat end of the pita points and insert into the hummus, forming a sun star pattern around hummus.  Garnish with edible flowers or chopped parsley.

Serves: 8

Tags: dips, finger foods, Indian, vegan, Vegetarian.

Mini little scrumptious paninis. And a recipe to make your own garam masala, too.

Chef’s tip: Store the garam masala in a tightly closed jar in a cool place for up to 6 months.

Ingredients

Garam masala:
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 cardamon pod, seeds only
1 piece clove
1 small piece star anise
½ teaspoon black pepper
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
½ teaspoon ground cayenne
2 teaspoons kosher salt

6 oz salmon fillet, skinned
2 teaspoons canola oil

5 tablespoons greek yogurt, drained
1 small shallot, thinly sliced, and soaked in water
2 oz paneer (substitute with Cotija cheese)

1 baguette
Olive oil

Preparing the Garam Masala
1.    Toast the cumin, coriander, fennel seeds, cardamom, clove, star anise and black pepper over medium heat until fragrant, shaking the skillet often, about 2 minutes
2.    Using a spice grinder or mortar and pestle, grind whole spices. Mix together ground spices with cinnamon, nutmeg, cayenne, and salt
Preparing the fish
3.    Preheat oven 400F
4.    Coat the salmon with the spice rub.
5.    Lightly coat a large ovenproof skillet with oil, and place over medium heat.
6.    When the skillet starts to smoke, place salmon pieces into the pan.  Sear salmon until spices are golden and toasted, about 2 minutes each side, flipping once. Immediately transfer the pan to the hot and roast for another 5 minutes.
7.    Remove fish and mash with yogurt.  Add more salt if needed.
Preparing the Panini
8.    Thinly slice paneer /cheese.
9.    Thinly slice shallots and soak in water for 10 minutes, drain and pat dry
10.    Slice baguette into ¼ inch thick rounds, brush one side with olive oil.  Place on a baking tray, oiled side down.
11.    Smear on salmon paste, top with a thin slice of shallot, cheese and another slice of bread.  Brush the top with olive oil.
12.    Heat a Panini grill or a grill pan.  Place Panini on grill, press lightly till golden marks are created and cheese is melted.

Makes 12 paninis

Tags: finger foods, garam masala, Indian, salmon, sandwich.

Delicious Gujerati style of curry, with lamb kofta aka meatballs. A flavor explosion experience.

Cook’s tip: The bread crumbs make the meatballs tender. Add the cream/ yogurt at the end so that it does not break.

Meatballs:
1 lb ground lamb
1 egg white
1 teaspoon ground coriander
1 teaspoon ground fennel
3 cloves garlic, minced
1 Tablespoon ginger, grated
1 serrano, minced
1 Tablespoon cilantro stems, chopped
½ yellow onion, grated, squeezed to yield ½ cup
½ cup panko bread crumbs, soaked in ¼ cup water or chicken broth
1 teaspoon ground black pepper
1 teaspoon kosher salt
Some oil for the baking tray

Curry:
3 Tablespoons ghee
1 Tablespoon cumin seeds
2 bay leaves
8 shallots, finely chopped
5 cloves garlic, finely minced
1 inch ginger, peeled, grated

1 Tablespoon ground coriander
1 Tablespoon ground cumin
1 teaspoon tumeric powder
½ teaspoon cayenne
10 cloves
10 cardamon pods
2 cinnamon sticks
2 teaspoons kosher salt

1 14-oz can crushed canned tomatoes
1 pinch saffron threads
1 cup heavy cream / greek yogurt
1 cup water
½ cup cilantro, chopped

Preparing the meatballs
1.    Mix together the meatball ingredients (lamb, egg white, coriander, fennel, garlic, ginger, Serrano, cilantro stems, onion, bread crumbs, salt and black pepper).
2.    Using your hands, form into balls about 1 ½ inch diameter.  Place on a lightly oiled baking tray, and bake in a 400°F oven until brown about 12 minutes.  Alternatively, brown meatballs in a large saute pan.
Preparing the curry
3.    In a heavy bottom, oven proof pot, heat ghee on medium high.  Add cumin seeds and bay leaves and fry for about 30 seconds or until the cumin seeds pop.
4.    Add chopped shallots, and cook till translucent, about 3 minutes, then add the garlic and ginger.  Saute under medium heat for about 3 minutes until golden brown and fragrant.
5.    Add remaining dry spices (coriander, cumin, tumeric, cayenne, cloves, cardamoms, cinnamon and salt).  Continue to fry for another 5 minutes until the oil separates.
6.    Add the crushed tomatoes and saffron, and simmer for 5 minutes. Taste and add salt if needed.
7.    Transfer the meatballs back into the pot, add more broth if necessary to cover the meatballs, and bake covered, in a 400 °F oven (alternatively simmer on low on stove top) for 10 minutes. stirring once or twice gently. Stir in the cream or yogurt.
8.    Remove whole spices and mix in chopped cilantro just before serving.
Serves: 4

Tags: curry, Indian, kofte, meatballs.