An audacious experiment with spices almost unknown to Shuchi Mittal turned out poetically delicious.
By Shuchi Mittal
I had been wanting to experiment with what we know as boldly south Indian flavors for a long time. Mustard seeds and curry leaves are almost unknown to northern Indian cooking. Hence my slight ignorance on how best one can bring out their flavors. This evening I decided to throw a few vegetables in with the two “mysterious” ingredients and see what unfolds. What is the worst that could happen eh? But voila! what turned out was quick, simple and might I add, rather delicious.
“A splutter of south
With colors bold,
With one whiff quick
I was completely sold.
Mild Indian taste
But a western look
A winning flavor
For an experimental cook.”
- 200 gm chicken, boneless and cut into cubes
- 1 cup sliced mixed peppers- greed, red & yellow
- cup broccoli florets
- 1 teaspoon mustard seeds
- 7-8 fresh curry leaves
- 1 teaspoon chopped garlic
- teaspoon Sambhar powder (Indian lentil powder)
- 1 teaspoon ground pepper
- 1 tablespoon olive oil
- Salt to taste
- Heat oil in a pan. When hot, add the mustard seeds, curry leaves and garlic and cook till the seeds begin to splutter.
- Add the chicken and stir on high flame for a few seconds.
- Now add the remaining ingredients, along with a teaspoon of water. Cover and cook on medium flame till the chicken is tender.
- Once cooked, turn heat to high and sauté continuously till all the liquid dries up.
- Remove from heat and serve hot. A great quick snack
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.