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Rose's Melting Pot

NJN explores the cuisine, art and music of India, right here in the Garden State in this half-hour documentary. Hosted by Rose Levy Beranboum, known for her best-selling cookbook, The Cake bible and her frequent contributions to all major food magazines, Rose's Melting Pot is a co-production of NJN and the NJ division of Travel and Tourism.

Try these recipes for yourself:

Tandoori Chicken

Serves 6
(2) 3 1/2 lbs Chicken
1Tbs salt
1 1/2 tsp salt
1/4 liquid cp Lemon juice (fresh)
1 liquid cp plain yogurt
4 cloves garlic (quartered)
2 tsp fresh ginger, peeled & minced
1 tsp cumin seeds
1 tsp ground corriander
1/2 tsp tumeric
1 Tbs cayenne pepper
1/2 tsp fresh pepper, freshly ground
1/4 tsp ground cinnamon
1 Lg pinch ground cloves
1 tsp liquid red food coloring

Advance Preparation:
At least 24 hours or up to 3 days ahead.
Rinse the chicken under cold running water and pat dry with paper towels. Cut the chickens apart at all the joints, and cut the breast and back sections in half. Remove as much skin as possible. Slash each piece in several places to enable the marinade to penatrate.
Place the chicken in a large bowl. Sprinkle with salt, add the lemon and lime juices and toss to coat well. Set aside for 30 minutes.
Place yogurt, garlic and spices in a food processor or blender. Blend on high speed until well mixed, about 1 minute. Pour the mixture ove the chicken, turning to coat all the pieces on all sides. Cover tightly with plastic wrap and refrigerate for at least 24 hours.

Cook:
Prepare a fire for grilling. heat the coals and grease the rack lightly. Remove chicke from marinade, reserving the marinade. Using a wad of plastic wrap, the back of a spoon or a small brush, dab with food color. With tongs, place chicken on grill, arranging thicker dark meat portions over the hottest part of the coals. Grill, covered, brushing with marinade every 5 minutes, and turning to brown evenly, until the juices run clear when pierced with the tip of a knofe. The breast and wings will take about 15 minutes and the rest about 20. Grill the hot chili peppers alongside the chicken, turning often, until they are blackened and limp.
While chicken is cooking, heat a large heavy pan, until very hot. Cut the onion in half length-wise and then slice each half into thin lengthwise slices. Add oil to the hot pan, and tilt pan to coat evenly. Add onions. Cook over medium-high heat, stirring constantly, for about 3 minutes or until browned, but still crisp. Remove at once to paper towels.

To serve, place chicken on a large serving plate. Garnish with the onions, grilled chili peppers, fresh corriander, lemon and lime wedges. The chicken is delicious both hot and room temp.

Pistachio Saffron pilaf

Serves 6
1 1/2 cps basmati rice
2 1/2 cps cold water
3 tbs clarified butter
3 tbs shelled unsalted pistachio nuts, blanched and coarsley chopped
1/3 cp finely chopped onion
2 1/2 inches cinnamon stick
3/8 tsp ground cardamon pods
3/4 tsp Saffron threads
1 3/4 tsp salt
3/4 cp milk
1/3 cp golden raisins

Place the rice in a colander and rinse under cold water until water runs clear. Place rice in small bowl and add 2 1/2 cps cold water. Cover and soak for at least 30 minutes.
Drain rice, reserving water. In a medium heavy saucepan, heat Ghee over medium heat until melted. Saute the nuts for about 2 minutes or until lightly browned, stirring often. remove with slotted spoon and set aside.
Add onions to pan and saute for 3 minutes, until pale and limp. Stir often. Add cinnamon and saute for one minute. Add drained rice and suate until rice is thoroughly coated with ghee,, about 3 minutes. Add cardamom, saffron, salt, raisins, reserved soaking water and milk. Bring to a boil, stirring to keep rice from settling. (note, milk can be replaced with water.) Reduce the heat and simmer, partially covered, for 10 minutes or until most of the liquid is absorbed and the surface of the rice is filled with steamy holes. do not stir.
Cover the pan tightly and turn off heat, but do not move it from the burner. Allow the rice to sit undisturbed for 15 minutes. Fluff with a fork and spoon into the serving bowl. Garnish with the pistachio nuts.