Indian Fusion

Achaari Udon Noodles

February 6, 2019 by fatimasfabulouskitchen.com

If you’re anything like me, then you make some kind of stir-fry at least once a week. It’s ridiculously simple, versatile, and the perfect solution when you haven’t done any grocery shopping.

I admit that this recipe is nothing out of the ordinary – for seasoning, I use all the typical ingredients– soy sauce, oyster sauce, sesame oil. The only difference is that I added a bit of achaar – a fantastic spicy pickle often eaten alongside main dishes for people who want a little extra spice and acidity.

You can use any achaar – store-bought or homemade. Just make sure to taste adjust the seasonings of everything else accordingly since some achaars will be saltier or more sour than others.

Also feel free to use whatever veggies you have on hand – I used carrots, bell peppers, and shiitake mushrooms. Shiitakes are hands down the best mushrooms to use in a stir-fry like this; it’s got a deep woody-umami flavor that white baby bellas can’t match.

(side note – mushroom haters are complete losers with atrocious palates. Fight me.)

I love using udon here – these thick fatty noodles add a wonderful texture and an awesome bite.

Top this with some toasted sesame seeds and a poached egg – cut into that creamy runny yolk for immense satisfaction.

And there you have it! A great go-to weeknight recipe to satisfy all your carb and spice cravings!

Achaari Udon Noodles

Ingredients

16 oz udon noodles
1 cup shiitake mushrooms (julienned)
1/4 cup bell pepper (julienned) may substitute with veggies of your choice such as broccoli or snap peas
1/4 cup carrot (julienned)
2 tsp ginger-garlic paste
1/2 tsp turmeric
1 Tbsp oil

Sauce (use this as just a guide, you may have to adjust depending on how spicy, salty, and sour your achaar is)

1 1/2 Tbsp achaar (or to taste)
2 1/2 Tbsp soy sauce
1 Tbsp water
2 tsp sesame oil
1 tsp oyster sauce
1/2 tsp sugar
lime juice (to taste)

garnish

1 poached egg
1 tsp toasted sesame seeds

Instructions

Cut your veggies into thin strips. Set aside.
Combine all your sauce ingredients. Taste and adjust for seasonings. You may need more or less achaar depending on your spice level and how salty it is. Set aside.
In a hot wok, add in your oil.
Add in your shiitake mushrooms first. Cook for one minute. Now add in the rest of your veggies, ginger-garlic paste, and turmeric. Cook down for another 2-3 minutes.
Now add in your noodles and sauce. Mix well. Cook for 1-2 minutes.
Taste and adjust for seasonings. Garnish with green onion or cilantro and toasted sesame seeds. Top with poached egg.

Cardamom Chai Tiramisu

January 11, 2019 by fatimasfabulouskitchen.com

Since it’s a New Year I thought it was high-time that I tried something a little different with my content. So instead of just doing pictures and a written post, for this recipe I actually did a video! This is something that I’ve wanted to do for a very long time and I’m thrilled to share it with you! Enjoy!

Cardamom Chai Tiramisu

Tiramisu flavored with cardamom, chai, and rosewater: an Italian-Indian fusion dessert

Servings 6 people

Ingredients

1 cup masala chai no sugar added!
10-12 slices angel food cake may substitute with lady fingers!
1 tsp chopped pistachios optional, for garnich
3/4 tsp cardamom for garnish

Custard

4 egg yolks
1 cup heavy whipping cream (may substitute remaining egg whites)
1/2 cup marscapone cheese
3-4 tbsp sugar or to taste
2 drops rosewater
1 1/2 tsp cardamom
2 tsp vanilla extract
1/2 tbsp lemon juice or to taste
1 pinch salt

Instructions

Custard

In a bowl, whisk together egg yolks, sugar, salt, and vanilla.
Create a double-broiler by bringing an inch of water in a pot to a boil to a simmer and fitting your bowl with your egg yolks on top.
On low heat, whisk eggs vigorously for a few minutes until they became a light yellow color. Make sure the water from the pot below does not hit the bowl with your custard. Set aside.
In a separate bowl, whip up your heavy cream using an electric mixer until stiff peaks form. (Traditionally egg whites are used in tiramisu, so if you don’t mind that using raw eggs, feel free to whip them up! It will make for an even lighter tiramisu!)
Now add in your marscapone cheese to the heavy whipping cream and beat until well-incorporated. You should end up with a fluffy mixure.
Add in your whipped cream + marscapone cheese mixture to the custard you made. Whisk together and make sure there are no lumps.
Now add in the cardamom, rose water, and lemon juice. Taste and adjust if necessary. The custard should not be too sweet because we will later be adding the cake when assembling.

Assembly

Using whatever dish you have (I used a 9.5 by 7.5 inch pyrex dish which allowed for two full layers), start assembling the first layer of cake. Spoon over the chai throughout. If you are using lady-fingers, dunk each one lightly into the chai on both sides. Make sure the chai is cool before doing this step or else everything will become mushy!
Once you add the chai-soaked cake and/or lady-fingers, top with a layer of custard.
Repeat until you no longer have any custard left.
Top with cardamom and pistachios (optional).
Cover and let sit in the fridge for at least 6-8 hours. This will allow the custard to set and the flavors to meld together.

Masala Mac N’ Cheese

November 18, 2018 by fatimasfabulouskitchen.com

Masala Mac N’ Cheese is a concept that has been on my mind for a while. Ever since I’ve heard of the bomb-ass kimchee mac n’ cheese from the Korean American food bloggers I knew an Indian version had to be made.

Since masala is in the name, I start off by making a masala-based component. Like with many South Indian curries, I begin the dish by tempering some oil with mustard seeds and curry leaves. I then sautée in some onions, chilies, and cooked it all down in pureed tomatoes. I wanted to keep this vegetarian so I also used mushrooms as a great flavor enhancer and base of the masala, but if for some strange reason you don’t like them, you can of course used ground beef. Lastly, I season it all with your go-to classic Indian spices – turmeric, chili powder, cumin, and coriander along with some ginger-garlic paste.

The bechamel cheese sauce is made in a standard-fashion (if it ain’t broke, why change it?). I make a quick roux with butter and flour, added milk, sharp cheddar cheese cheese, and season with a pinch of salt and black pepper.

I don’t think there should ever be hard-and-fast rules for mac n’ cheese. As long as it tastes great, you should be able to do any variation you like. Everything is subject to change. But if there is one rule for making mac n’ cheese that everyone should abide by it’s this:

Always use a block of cheese and grate it yourself. Don’t use pre-shredded; it jut doesn’t melt that well!

The assembly is pretty straight-forward. I combine cork-screw pasta cooked al-dente with the masala and cheese sauce. I then pour it all in a casserole dish, add a layer of extra grated cheese along with some crushed up butter crackers. (You can of course substitute with bread crumbs or even potato chips).

I then bake it at 400 F until its beautiful and bubbly and golden brown.

Some people might feel apprehensive about this fusion dish. After all classics remain classics for a reason, and sometimes adding too many things can turn it into conFUSION.

Traditional mac n’ cheese is comfort food at its finest but often it can be a bit heavy and rich. The spices and acidity of the masala cuts the richnesss a little bit and adds a new dimension of flavor making this irresistibly good.

If you want a little something special on your Thanksgiving table make this and you won’t be disappointed!

********** This recipe has been updated to have more cheese sauce!

4 from 1 vote

Masala Mac N' Cheese

An Indian-American fusion dish perfect for thanksgiving

Ingredients

bechamel cheese sauce

3 Tbsp butter
3 Tbsp flour
8 oz sharp cheddar cheese (grated) (1 block)
2 1/2 cup milk
1/4 tsp black pepper
1/4 tsp salt

Masala

4-5 tbsp butter and/or oil
2 small onions
1/2 bell pepper
1-2 jalapenos or serrano chilies
3 large tomatoes (pureed)
3/4 lb ground beef OR 1 lb of mushrooms (vegetarian version)
1.5 tsp ginger-garlic paste
1 tsp turmeric
2 1/2 tsp cumin
1 tsp chili powder
2 tsp paprika
2 tsp coriander
1 1/2 - 2 tsp salt or to taste

Assembly

1 lb pasta noodles (cavatappi or macaroni etc)
4 oz sharp cheddar cheese (grated)
5-6 butter crackers such as Ritz may substitute with bread crumbs
1 tsp masala spice mix of your choice optional

Instructions

Start by prepping your ingredients for the masala. Dice your onions, bell pepper, chilies, and mushrooms (if you are using them instead of ground beef). Puree your tomatoes in a blender or food processor. Set aside.
In a large and wide pan, melt your butter on medium high-heat. You may also use oil.
Now add in your ground beef. Break up with a wooden spoon and allow it to turn brown. If you are using mushrooms instead, allow them to cook down and shrink.
Now add in your onions, bell pepper, chilies. Cook down until onions are translucent and vegetables begin to caramelize.
Add in your salt, spices, and ginger-garlic paste. Cook and stir for about a minute or two.
Add in your pureed tomatoes. Cook down the mixture until about half of the liquid is gone. The masala shouldn't be too dry nor should it be too thin like soup. Somewhere in the middle is just right. Taste and adjust for seasonings.

Bechamel Cheese Sauce

Start off by making your roux. In a small pot, melt your butter on medium-high heat. Add in your flour. Stir with a whisk. Make sure there are no lumps. The roux will start to thicken and turn brown.
Now stir in your milk. Mix well. Then add in your cheese. Allow it to melt while you stir frequently. The cheese sauce should be a little thick yet smooth in texture.

Assembly

Set your oven to 400 F.
Boil your pasta in salted water (al dente) according to the package instructions. Drain and set aside.
Combine all three elements - pasta, masala, and cheese sauce.
In a oiled or buttered casserole dish, add your pasta mixture. Now top the mixture with the remaining grated cheese. Sprinkle some extra spices such as a good quality channa masala blend on top if you'd like. Crush up your crackers and add to the top.
Bake in the oven until cheese is melted and top layer is golden brown. Your Masala Mac N' Cheese is ready to serve!

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