Tuesday, August 3, 2010

Masala Loca @ Emerging Artists Showcase



Last week, Sabra and I served some of our Masala Loca tacos at a party celebrating The Emerging Artist Program. The program is a collaboration between The L Magazine, Bumble and bumble and NADA (New Art Dealers Alliance) and showcases emerging artists in NY.



Me and Sabes getting our food ready.



We made shahi paneer tacos topped with gaucamole and crema of homemade yogurt and sour cream.


The event was held at a Bumble and bumble hair salon and explains why we were keeping some of our cold items cool in a hair sink:

We served food on the terrace of the salon which had really nice views.




And some of our friends from the Greenpoint Food Market were there too which was fun.

Anita of Electric Blue Baking Co. made little vegan pizzas:



And Clara and Dan of empandas idpm! served up two kinds of empanadas:


We had such a good time cooking for this event. Thanks to The L Magazine for having us.

Friday, July 16, 2010

Greenpoint Food Market Postponed


Photo by Kristin Luce for the New York Times

This week, the New York Times printed an article on the postponement of the Greenpoint Food Market (GFM) with a photo of me and Sabra selling our Masala Loca tacos at the last one. The original article by the Times on GFM stated that some of the vendors were not officially certified, resulting in sharp scrutiny of the market by city officials. The news is quite disheartening because what made this market really great was that it was undiscovered and was operating kind of in a gray zone - half a fundraiser for the church it was held in and half a marketplace for vendors making small batches of homemade foods you really couldn't find in any store or restaurant. It wasn't a surprise that the market got so popular, but the press that followed came at an expense.

Joann Kim, the market organizer, has been amazing about trying to find a solution for vendors to feasibly continue selling at the market. The main issue though is the cost of renting a commercial kitchen, buying insurance, and attaining permits and licenses from the city does not make it possible for many of the vendors to operate profitably as the quantities produced and sold are on such a small scale. For now the market is tentatively planned to reopen in September to give us vendors time to get paperwork in order and decide if we'd like to continue on this path.

In the meantime, Masala Loca will be working on an incubator kitchen project with GFM vendors and continue to sell our food at other small markets and events around the area. Will keep you posted on dates!

Friday, July 2, 2010

Tamarind Rice with Black Beans


Tamarind rice, also called puliogare (pully-oh-ga-ray), is a South Indian dish usually prepared with fried peanuts. Sabra and I came up with our own version of this rice by adding black beans, roasted pablano peppers, red onion and cotija cheese. So good!

Last weekend, we made this rice for the Think Tank Potluck, a meeting for Greenpoint Food Market vendors. The meeting was held to discuss the impact of the recent NY Times article press on the market. Although the article was favorable, it brought to light that many of us don't have permits, licenses or cook in commercial kitchens. The Greenpoint Food Market started as a small underground market where vendors could share homemade goods and test out recipes on the community in small quantities so this publicity kind of threw a wrench into the mix. As a result, the June market was cancelled and replaced by a panel of speakers from the Department of Health, City Council and owners of small food businesses.


What came about from the discussion was an idea for some of the vendors to open a cooperative incubator kitchen where we could offer cooking classes and sell some of our products in addition to having space in a commercial kitchen to prepare our foods. There was also talk of new legislation to make it easier and more affordable for vendors like us to sell at artisanal markets. It was encouraging to see individuals from different areas coming together to figure out how best to move forward, but it may take time for anything to change.

While you can't eat me and Sabra's tacos right now, make our rice! You could make your own puliogre mix, but MTR brand works just fine. It tastes really good and keeps for a while if you feel like making the rice from time to time.

Ingredients (serves 8):
2 cups basmati rice
MTR puliogare mix*
2 tablespoons oil
a pinch of red chili flakes
2 cloves garlic, minced
1 red onion, chopped
1 cup black beans
2 pablano peppers, roasted, char skinned off, chopped
cotija cheese, crumbled
salt to taste

Method:
Cook rice. Fry up MTR puliogre mix* according to directions and add cooked rice.

In separate pan, add oil and chili flakes and fry for a few seconds and then add and fry onion for 5 minutes under medium heat. Throw in and fry garlic for 30 seconds. Next add in the beans and peppers and fry for 5 minutes.

In a bowl combine rice with bean mixture. Add salt to taste.

Serve warm with cotija cheese and cilantro on top.

Also can add avocado or sour cream on top for a variation.

*MTR puliogare mix contains tamarind concentrate, sugar, salt, peanuts, coconut, coriander powder, red chili powder, curry leaves, sesame seeds, jaggery (sugarcane), black pepper, fenugreek powder, turmeric, chickpeas, blackgram, mustard, refined palm oil, asafoetida and cumin powder.

Friday, June 4, 2010

Masala Loca in the New York Times!



The New York Times did an article on local food markets and they mentioned Masala Loca as one of the vendors at the Greenpoint Food Market "Worth Tasting." It was already such a great experience for me and Sabra to sell at the market, but it's definitely nice to hear that people enjoyed our food and recommend us:) The next GFM is June 26th and we will be there. Come out!

Noon - 5PM
Church of Messiah
129 Russell Street
Brooklyn, NY 11222

Thursday, June 3, 2010

Indian Tamales



I first made tamales with my friends Jo and Alana. We had maybe 10 different fillings which was really great because every tamale was different - seitan, greens, cheese, avocado, plaintains, beans, etc. It's a fun activity to do with friends because you can sit and talk while you fill and wrap the tamale pouches. I found also that everyone has their own style - making them big or small, shaping them into little rectangles or rounder shapes, and either folding them over or tying the ends.


I had such a great time making those that I wanted to serve them at one of Sabra and my supper clubs, but add an Indian twist to them. Also, we both liked the idea of serving tamales to our guests because each one is like a personally wrapped gift. We had a practice session where we tried baking them (not my favorite) and steaming them (with a too small steamer, which I don't recommend!).

By the time our dinner came around, we had figured out a good system. We ended up making the tamale dough with ghee instead of vegetable shortening. The ghee is a really good binder and of course tastes great! Also since we knew we would be making them the night before the dinner, we figured steaming (this time in a big steamer) would be the best option for reheating them. My friend Ben also had given the idea of frying them in their husks, which would also be a cool idea to try, but we had so many that steaming worked perfectly for us.

Me and Sabra's tamale operation:



This was a baby tamale that we used as a tester. Very cute guy:


We filled one with tamarind chutney (recipe below) and a white melty cheese (mozzerella is good) and one with mustard greens, spinach and ramps curry (omit tofu) and jack cheese. We served them with a mint chutney and a makhani sauce or butter masala sauce (recipe below).



Indian Tamales (for 16 small tamales)

(this is basically the same directions on the masa bag, but with some tweaks.)

Ingredients:
2 cups masa flour (I used Maseca brand)
2 cups lukewarm broth or water
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup ghee
16 corn husks soaked in warm water for 2 hours or until soft.

Method:
Combine masa, baking powder and salt in a bowl. Add in water and mix with your hands until you have a moist dough. Mix in ghee into the dough. You want the texture to be like a thick peanut butter so add flour or water to reach the correct consistency.

Take a corn husk and wipe it dry. Tear a thin piece from the side that you can use to tie the tamale when rolled up. Spread out the masa on to the corn husk with your hand to about 1/8 inch thickness. I spread mine to kind of like a square shape. Then put about 2 spoons of filling down the middle.

For the tamarind chutney tamales, 1/4 of the filling should be tamarind and the rest cheese as the tamarind has a strong and sweet flavor. For the mustard greens you can put half curry, half cheese.

Bring the two sides of the corn husk together. This is where the ghee came in handy because the two sides of the masa dough would bind together easily. You can help the binding a bit with your fingers and also close up the ends on each side also with your fingers.


Wrap the husk completely around and tie one end with the corn husk strip and fold the other side underneath the tamale.



Once you have tied all of your tamales, place them in a large steamer with the folded side on the bottom and pack them in tight so that they don't fall over. Place water in a pot with the steamer basket on top, making sure no water is touching the tamales. Bring to a boil and then steam them under a medium/low heat for about an hour or until cooked and soft (you can play with the stove settings too, just check from time to time to see that there is enough water in the pot.) The tamales are done when they easily come off the husk and are one unit - should not be pastey or mushy.


Serve with mint chutney and makhani sauce.

To reheat, steam them for about 15 minutes or until soft again.

Tamarind Chutney, recipe courtesy of Chef Richard La Marita

This is an awesome recipe for tamarind chutney that I wanted to share, but for the tamales, we followed this recipe loosely and made the consistency more solid with a chunky texture, omitting the dissolving of tamarind paste in water and blending at the end.

Ingredients:
1/2 cup tamarind paste
1 1/2 cups hot water
1 tablespoon ghee or canola oil
1/4 cup golden raisins
2 tablespoons grated ginger
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/4 teaspoon fennel seed
1/2 teaspoon ground cardamom
jaggery or brown sugar to taste

Method:
To make tamarind paste, take a block of tamarind and submerge in boiling water for 1 hour. Then crush it through a fine strainer with a wood spoon so you get only pulp with no seeds and fibers. You can store leftover pulp in your freezer. Tamarind block looks like this and you can buy it in an Indian or Mexican grocery store:



Mix the tamarind paste and hot water together to dissolve.

Heat the ghee or oil in small saute pan and saute the raisins and ginger until tender and raisins begin to brown. Add the spices and cook until fragrant, just a few seconds. Add the tamarind liquid, bring to a boil and remove from heat to cool.

Pour the tamarind spice-mixture into a blender. Blend until smooth. This should be quite liquidy, add more water if necessary. Taste and adjust seasonings to sweet-sour with jaggery or maple syrup as necessary.

Jaggery is concentrated cane juice that you can get at the Indian store:


Makhani Sauce (you can add 14 oz cubed paneer or tofu to make this a curry)

This sauce uses Kashmiri mirch which is a really bright red color chili powder from Northern India. It is similar to paprika in that it has a sweet kind of flavor to it.

Ingredients:
4 tablespoons butter or ghee
1 onion, chopped
1/4 teaspoon turmeric
2 cloves garlic, crushed
1 inch piece ginger, grated
1 cup crushed tomatoes or tomato puree
1/2 teaspoon Kashmiri mirch
1/2 teaspoon red chili powder
1 tablespoon coriander powder
1 teaspoon garam masala 2 large pinches of dried fenugreek leaves (Kasuri methi)
1/2 cup heavy whipping cream
1 cup water
salt and sugar to taste
cilantro for garnish

Method:
Heat butter or ghee under medium heat. Add onions and fry until golden brown. Add turmeric and mix well. Throw in garlic and ginger and fry for 30 seconds.

Add in crushed tomato or tomato puree and spices - Kashmiri mirch, chili powder, coriander powder, garam masala and salt. Cook until oil starts to separate and then mix in the dried fenugreek leaves.

Add the water and simmer for 5 minutes. Add cream and bring to a boil under low heat. Mix in sugar optionally and top with cilantro.

Wednesday, May 26, 2010

Greenpoint Food Market



This past Saturday, Sabra and I sold Indian tacos at the Greenpoint Food Market under our new name - Masala Loca. It was my first time selling at a market and it was really exciting. We made 200 tacos and sold out!



The market happens every month with about 50 vendors selling all sorts of foods - baked goods, empanadas, spreads, homemade soda, kimchi, etc. This is what it looked like:



We made two tacos in corn tortillas:

shahi paneer
gaucamole
crema made from yogurt and sour cream

black bean masala curry
mint chutney
cotija cheese



Sabra made this cutest Masala Loca sign:




I was really happy to see people enjoying our tacos. It was a lot of work to get everything cooked and set up, but we had so much fun. We will definitely be at the next one in June. Look for us!


Thanks Sheng for taking photos!

Thursday, May 13, 2010

A Singing Supper



Last Saturday, Sabra and I hosted another Indian-Mexican supper club! This one was special because we had our friend Asha sing. She was incredible:



We even snuck in from the kitchen to watch:



Ash was glowing.



We served a four course meal with the help of some of our besties - Busayo, Alana and Paul:) Our menu:



We started off the meal with golgappa, an Indian street food that kind of resembles little tostadas. We filled them with black beans, potato, gaucamole and topped them with some yogurt/sour cream, mint and tamarind chutney and crunchy sev (fried chickpea flour strands). You just pop them in your mouth!



This is what the cute little guys look like. You just poke a hole in the top and fill them:



Our golgappa assembly line:



We served a saru gazpacho. Saru is a spicy tomato lentil soup from South India. We blended it, added some chopped fresh veggies and topped it off with some boondi, avocado and cotija cheese.





This is what boondi looks like. Its fried chickpea flour batter:



For the main course we served tamales. Me and Sabes were up late the night before making 50 of them - yes 50! It was great. In the next post I'll share our recipe for them. We filled one with tamarind chutney and white cheese and the other with mustard greens curry and jack cheese. On the side we had a butter masala sauce and mint chutney.





For dessert we served homemade yogurt, carmelized mango, honey, chocolate shavings and a sprinkling of chili and cumin powder.



Me and Sabes working on dessert:



Sabes made the chocolate and dipped chili peppers and corn husks in it.





We put the chili peppers on the tables for decoration and peeled off the chocolate from the husks for the shavings. They had these neat little imprints on them from the husk:





I think Busayo liked it.



Thanks everyone for a great night - there will be more:)



Thanks Alana, Ryan and Stephen for photos!