The 20’s and a Pic-nic

We went to a flapper party this week-end on Governor Island – meaning everybody is dressed up as in the 1920’s.

While meeting with friends, we brought our food & blankets.

Our added value to this delicious pic-nic was:

– 1 piece of this delicious saucisson that I got directly from France – god I had forgotten how good saucisson was and I am so glad I could take some back from France!

– rice salad with tomatoes/orange sweet pepper/cucumber/avocado/hard boiled egg

Fresh rice salad & veggies

In a bowl mix the tomatoes, cucumber, sweet pepper, avocado chopped in small pieces.

Once the rice is cooked, put it under cold water to cool it down.

Put one egg in boiling water for 10 minutes. Once it is cooked, put under cold water as well to cool it down. Peel, remove the membrane and chop in small pieces.

Add the rice and the hard boiled egg chopped to the mix.

Prepare the vinaigrette: mix half a tea spoon of mustard with 1 teaspoon of balsamic vinegar. Add salt and pepper. Add olive oil while mixing energetically at the same time (2-3 tablespoon).

Add the vinaigrette at the last minute before serving/eating.

If you prepare this in advance, the trick to avoid the avocado turning black is to add lemon juice on it when you add it in the salad. This is working pretty well for a few hours.

Another trick is to leave the avocado pit in the salad and remove it at the last minute. It used this trick this time and it worked well, the avocado was not brown at all!

For dessert, I had raspberry cookies that I brought back from France.
I used to have these when I was a kid and they are my favorites!





Chicken Curry

Last night was my first try using the pressure cooker to make chicken curry.
My husband helped me a lot from his mom’s cooking souvenirs.

We had this chicken curry with Baratha and it was delicious.

Here is what I did:

Ingredients :

Chicken – 10-12 medium pieces
Onion – 2 medium finely chopped.
Tomato – 2 big blanched and chopped.
Yogurt- 2 tablespoons
Ginger- 1 tablespoon(grated or paste)
Garlic- 2 tablespoon(grated or paste)
Coriander powder- 2 tablespoon
Turmeric- 1/2 teaspoon
Red chilli powder- 1/4th teaspoon or (to taste)Bay leaf- 1
Salt – to taste

To grind

Cumin seeds(jeera)- 1 teaspoon
Cloves- 6-7
Black pepper corns- 10 -12
Black cardomom- 1 Big
Green cardomom- 1
Dry red chilli- 1 (seeds removed)

Method :

Grind cumin, cloves, cardamoms(black and green), black pepper corns, dry red chilli using mortar and pestle.

Heat oil in a heavy bottomed pan or directly in the pressure cooker.

Add bay leaf and add onions and saute till rich golden brown.

Add all the grind spice mixture and saute for a minute, don’t let it burn.

Add ginger garlic paste and cook till raw smell goes.

Add all the powdered spices, mix well.

Add yogurt and cook till oil separates.

Now add the chicken pieces and cook on medium high heat for 4-5 minute till the chicken becomes slightly brown, keep stirring.

Reduce the heat to low, add a little water if required and cook till the chicken is half done.

Now add the chopped blanched tomatoes, cook for another minute.

Add little water(not too much else it would be too watery), close the lid and pressure cook for 5 minutes.

For best results, Open the pressure cooker only when all the steam has escaped.