nithya at hungrydesi’s Profile
Recent Comments
Sunday Brunch: Ricotta Pancakes
Ricotta in pancakes with some nutella stirred in makes my weekend. These look great!
Has anyone had success with a Tofurkey?
@madelynrodriguez - For myself at least, I don't eat fake meat in an effort to try for something resembling real meat. In fact, I've never eaten meat (knowingly or intentionally) in my whole life so I wouldn't know the taste/texture/etc. I view tofurky and other fake meat products as just a fun, different food to try...protein rather than just having vegetables, etc. Plus, I love trying new soy products and experimenting around with flavoring them.
@yayfood - agreed on the tofurky gravy. thanks!
Motorino in Manhattan
I've only been once (and never to the Bklyn location), but I thought it was pretty up there in terms of a good pie. That being said, they forgot to put garlic on my pie, which as a pregnant woman who is craving massive quantities of garlic, annoyed me. Service was good though as they were apologetic.
Now on to the crust - I thought it was a little too burnt and crunchy so I find these comments about it being too soggy interesting. Still, the cheese was sufficient and the sauce was flavorful and aplenty.
@sushiburger - I love the idea of "eat small bits here and there" in St. Marks. Yum.
See more comments by nithya at hungrydesi »
Recent Posts
Tofu Medallions with Whole Wheat Spaghetti
Posted by nithya at hungrydesi, November 18, 2009 at 3:55 PM
Has anyone had success with a Tofurkey?
Posted by nithya at hungrydesi, November 11, 2009 at 8:11 AM
Arthur Avenue - Where to eat dinner?
Posted by nithya at hungrydesi, October 7, 2009 at 10:22 PM
Cook and Tell: Green Tomato Lentil Stew
Posted by nithya at hungrydesi, July 27, 2009 at 11:55 AM
See more posts by nithya at hungrydesi »
Recent Favorites
Sunday Brunch: Ricotta Pancakes
Posted by Robin Bellinger, November 15, 2009 at 9:00 AM
Raising the Bar: Mixing it Up at Bibim-Bar
Posted by Tia Kim, October 8, 2009 at 1:45 PM
Dinner Tonight: Quick, Light French Onion Soup
Posted by Blake Royer, September 22, 2009 at 4:30 PM
Seriously Meatless: Mole Aproximado
Posted by MichaelNatkin, September 9, 2009 at 2:45 PM
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Recent Comments | Response to Comments
vegetarian buffalo ________
We get Health is Wealth veggie buffalo wings then season them with franks red hot when they are almost finished cooking. Red Bamboo in NY has the best fake buffalo wings I've had...so good with a beer. May Wah in Chinatown sells the tofu product that Red Bamboo uses but I haven't gotten around to recreating them at home.
Sunday Brunch: Ricotta Pancakes
Ricotta in pancakes with some nutella stirred in makes my weekend. These look great!
Has anyone had success with a Tofurkey?
@madelynrodriguez - For myself at least, I don't eat fake meat in an effort to try for something resembling real meat. In fact, I've never eaten meat (knowingly or intentionally) in my whole life so I wouldn't know the taste/texture/etc. I view tofurky and other fake meat products as just a fun, different food to try...protein rather than just having vegetables, etc. Plus, I love trying new soy products and experimenting around with flavoring them.
@yayfood - agreed on the tofurky gravy. thanks!
Motorino in Manhattan
I've only been once (and never to the Bklyn location), but I thought it was pretty up there in terms of a good pie. That being said, they forgot to put garlic on my pie, which as a pregnant woman who is craving massive quantities of garlic, annoyed me. Service was good though as they were apologetic.
Now on to the crust - I thought it was a little too burnt and crunchy so I find these comments about it being too soggy interesting. Still, the cheese was sufficient and the sauce was flavorful and aplenty.
@sushiburger - I love the idea of "eat small bits here and there" in St. Marks. Yum.
Jones Soda Debuts Tofurky and Gravy Flavor
Ewwww. We've tried tofurkey in the past, and it's just bad. Their tofurkey "sausage" links are good, but the faux turkey is blech. So, soda now? Yikes.
Eat for Eight Bucks: Sesame Scallion Tofu
I made my italian variation of these tonight...I usually just crumble the tofu and pan fry it like Bittman suggests using as "ground meat". But tonight, I crumbled 3/4 of the block, food processed the remaining 1/4 of the block with two garlic cloves and mixed it all together with bread crumbs, arugula, italian seasoning, salt and red chili powder. Then pan fried like your recipe...Maybe my patties were thinner than yours, but I ended up with about patties. Delicious! Can't wait to try the Asian version.
Advice as a new blogger on the scene
Join www.foodblogalliance.com. They have great articles with tips for food bloggers written by experienced food bloggers. Good luck!
Eat for Eight Bucks: Sesame Scallion Tofu
I do something similar with tofu but with Italian flavors but have never thought to process part of the tofu till its smooth...this sounds really yummy. I love your vegetarian posts :)
In Season: Brussels Sprouts
just updated my fresh direct order to add brussels sprouts. I like to halve them then roast in a wide skillet until golden (though admittedly I like them a little singed) with salt, butter, lemon juice and sprinkle of cayenne pepper. My husband hates them! Which is fine b/c it leaves more for me :)
Anyone use pumpkin (or apple sauce) and oil to replace butter?
This is a great thread...it was a question on my mind recently that I was planning to post. Thanks @therealchiffonade for the links too.
Yankees vs. Phillies: The Serious Eats World Series
How did Franny's make it into the same bracket as Patsy's, Di Fara and Totonnos? Motorino, albeit a newcomer, I agree with you on...the pizza we had there about two weeks ago looked exactly like that photo and the photo on Slice...and was just yummm.
Eggplant for Dessert?
I love eggplant but using it in a dessert sort of creeps me out. Call me conventional!
All About Curry
It strikes me as kind of funny that growing up (in an Indian household), I would have never once responded to "what do you want for dinner tonight" with "curry." My parents wouldn't have known what I was talking about. Nor would I.
Here's a review of Curry - A Tale of Cooks and Conquerors that I posted about...sort of gets at the same point.
Sunday Brunch: Pumpkin Tea Cake
i love tea cakes...looks lovely with the pepitas on top.
What's up for dinner tonight? Sunday 10/11.
Baghare Baingan...eggplants in a tangy, cashew coconut sauce. I often make things that are seasonaly inappropriate just because I feel like eating them - like I'll jack up the oven and roast veggies in the middle of the summer. But I cannot make chili in the dead of summer...that seems like a no no to me.
Arthur Avenue - Where to eat dinner?
Thanks! We decided to postpone our excursion until Saturday when we get there in time for Arthur Ave Cafe being open. But I'm definitely putting Mario's on our list to try as well.
Linking to your own blog
@Laurelie - are you saying its "desperate" to provide an on topic link to your own blog? I sometimes drop a link to my own blog if someone's asking for a recipe, etc. or it's otherwise on topic although not in a signature. I don't really see how that's desperate...more just trying to provide a quick resource to others. I hate it when someone mentions in a comment that they have a great recipe for something that sounds great but then leave me hanging.
Now, if that's all a commenter is doing here on SE's website, then it's a different story. Kind of like food bloggers who leave lame comments on other food blogs like "Cool recipe" or "Looks great" with no indication they actually read the post just to linkbait to their own blog.
Scrambling Eggs with an Espresso Machine
We actually registered for an espresso machine when we got married for doing just this, but be forewarned that it's a real pain to clean up the egg. Conneticut Muffin in Bklyn Heights will make eggs like this if you get there before noon and it's not busy...but it's such a pain that they occasionally just say no!
Dinner Tonight: Okra Curry
This sounds lovely and simple for a weeknight dinner. Here's my tip for avoiding mushy okra: wash the okra then let it sit out in a colander to air dry. before cutting, wipe each piece of okra with a paper towel to remove any leftover moisture. it's cumbersome but worth it.
here's a recipe for indian stuffed okra that i made awhile back. i went through the whole washing/drying process and avoided mushy okra!
Seriously Meatless: Keftes De Prasa, the Sephardic-Style Leek Fritters
I can't wait to try these out...seems like they would taste good dipped in a little coriander chutney.
jazzing up white rice
I usually serve plain rice with Indian food but occasionally we jazz it up by either:
- sauteeing cumin seeds with thinly sliced onions and toss the mixture into the rice and water before cooking
- add a fistful of frozen peas to the rice which you could also saute beforehand with cumin seeds as well
-add a cinnamon stick to the rice and water before cooking for a really subtle sweet taste.
That being said, I love plain white rice!
Eat for Eight Bucks: Soba with Mushrooms and a Side of Bok Choy
@Robin thanks for the clarification. For a minute, I thought I was really getting ripped off :) Btw there was an interesting post this week on the thekitchn about acorn noodles, which sound like they would be a really interesting substitute for soba noodles.
Eat for Eight Bucks: Soba with Mushrooms and a Side of Bok Choy
@hungrychristel - you're right, they are japanese but you can pretty much buy anything asian in chinatown.
vegetarian buffalo ________
oooh, I've never used or eaten tempeh, but I might just have to try it for this. I also like the cheese suggestion ... might have to start making paneer, too!
Motorino in Manhattan
Motorino's pizza is very close to the napolitano pizza I grew up with in Italy. It's not American-style pizza. I understand it's different. I love it! If the chef is there, he inspects the pies. I've seen him throw away pies that were too charred.
Motorino in Manhattan
I agree with you. was there two night ago and had the margherita. Very good crust. poor toppings, by which I mean not enough of all and too much oil.
Motorino in Manhattan
My wife and I were there a month ago. Service was great. The flavors were great. I like a nice charred crust, but they were a little burnt in my opinion. I have only been there once, I would go back anytime.
Sunday Brunch: Ricotta Pancakes
oh yeah....haven't had these in awhile....may be just the thing for thanksgiving morning....give me energy for the day long cooking marathon.
Motorino in Manhattan
I went there recently for lunch, and for me (at least), it committed two of the cardinal sins that no restaurant should ever commit - don't advertise a lunch (or any) special on your website if you don't actually do it, and charge prices significantly higher than what is listed on the menu posted on your website. Motorino did both, and while my Sopresseta pizza was tasty and the crust was very very good it had too little cheese and sopresseta and too much liquidy (though very good) tomato sauce. Not going back. At all.
Has anyone had success with a Tofurkey?
Tried it once, threw it out. Can't believe it's still on the market... I just serve a meal of sides now with cornbread dressing as the centerpiece. We have a large garden and even grew potatoes and sweet potatoes this year. We never miss the turkey. In the past we have used a Quorn roast and made shitake mushroom gravy. That went well. Another time when it was just the two of us we baked Quorn garlic herb cutlets. Very nice. But now we just load up on veggie dishes. There is a great recipe in Deborah Madison's THE SAVORY WAY for wild rice ricotta fritters. They would add some protein to the meal and they are awesome.
Making Scarpetta's Tomato-Basil Spaghetti with Scott Conant
I tried this recipe a few months ago, and it's the only way I make spaghetti now (with a few shortcuts on infused oil). It's AMAZING and has turned spaghetti into a signature dish for our home.
As others have noted, butter is key.
Motorino in Manhattan
In Manhattan? Hmm.... I like Patsy's, Artichoke, Totonno, Pizza 33... and while this is less conventional of a pizza.. i really like Nina's on the UES... it's not a New York style pizza... but the pipping hot cheese.. and the oddly pizza-hut like crust... i don't know.. it's really good...
But with Motorino.. 3 of my friends asked me how it was today.. and I cannot recommend Motorino's to anybody I know..... Maybe because I didn't order more than just one pizza? Maybe bad night? in any case... i was disappointed... I would try Motorino's again.. as long as I'm not buying.. :)
Jones Soda Debuts Tofurky and Gravy Flavor
Here are some more details about it -- http://bit.ly/3IqADD You can buy the Tofurkey Soda gift pack online...seems like a fun holiday gift for staunch meat-eaters!!!
Motorino in Manhattan
@sushi burger: What is your favorite pizza in manhattan?
I love motorino although I do think their crust can be a bit poofy. I grew up in Florence. Motorino's pie reminds me of one of my favorite pizza places from home.
Motorino in Manhattan
I had truly extraordinary pizza at the Manhattan Motorino two days ago for lunch. I ordered three pies, the brussels sprouts and pancetta, spicy soppressata, and a margherita. The crust was slightly chewy and crisp on the outside and tender on the inside.The crusts were not soggy at all. I brought them back to SE World HQ and everyone seemed to agree that this was world-class pizza.
In Season: Brussels Sprouts
They're the Ugly Betty of veggies: not too enticing at first, but sexy and dynamic when you get to know them.
I've started slicing them and throwing them into my stir fries and warm salads. I'd also like to work them into an hors d'oeuvres, maybe roasted then skewered with fried chorizo and/or cheese.
Motorino in Manhattan
@nithya at hungrydesi: It's awesome... Next weekend: Burger from song 7.2, ramen @ ippudo (if the line is short enough, otherwise setagaya), slice @ artichoke and dessert @ milk bar.... can't wait...
I also second the soggy crust... my sauce / cheese was dropping everywhere...
In Season: Brussels Sprouts
I never cared much for brussels sprouts until later in life. They ain't strawberry shortcake but I can tolerate them. I think my palate was tainted by some poorly prepared sprouts in the past because I cooked up some fresh ones with just butter and salt for my wife and they surprisingly good -still not strawberry shortcake. Last Thanksgiving I made a sort of slaw out of brussels sprouts from a recipe in Bon Appetit magazine. They were a hit.
So I guess I'll try a couple of the recipes above and see how they fly. The cheese and bacon gratin sounds good.
Jones Soda Debuts Tofurky and Gravy Flavor
I will check it out if Target sells it.
Maybe I'm not grossed out by it because I have no clue what tofurkey tastes like...
What is really gross is their candy corn soda. I still buy their Halloween sodas each year because of the cute cans they come in.
Jones Soda Debuts Tofurky and Gravy Flavor
Sounds pretty gross.
Jones Soda Debuts Tofurky and Gravy Flavor
i love tofurkey! i confess to being simultaneously tempted and repulsed by this.
Advice as a new blogger on the scene
Thanks for the great tips!
@pear - Yes I agree that I definitely need to go back and break out my instructions into one per line!
@nithya - I'm going to check out that link right now!
Eat for Eight Bucks: Sesame Scallion Tofu
I didn't try the slaw but did try the tofu-scallion-sesame burgers this weekend. They were very dry and apart from the taste of the seaweed and just a hint of sesame - very bland. perhaps with some serious modification this would be a good recipe but if you're looking for plenty of flavor and character you may find this recipe very lacking.
Advice as a new blogger on the scene
@hungrydesi - thanks for that link. I'll pursue it too. Another SE blogger asked me whether I was going to blog on the the same day each week, and that sounds like a great idea (my early plans for multiple posts a week have gone by the wayside in an insanely busy month).
In Season: Brussels Sprouts
I blanch them while frying up the bacon. Half them and chop/crumble the bacon. finish cooking them in the bacon fat and deglase with balsemic vinager. top with bacon and serve hot. There are people who come to my Thanksgiving dinner just for the sprouts! LOL
In Season: Brussels Sprouts
I like them blanched, cut in half, and stir-fried with ginger, garlic, and a final seasoning mixture of sherry, soy sauce, corn startch, sugar, salt, and rice wine vinegar, which is a common mixture for stir-fried veggies. If you know how to wok, you know to heat about 1-2 TBLSP of peanut oil until smoking, add the minced ginger and garlic, cook until browned, and then add the blanched and drained brussel sprouts, stir-fry until they soften, and then stir in the final seasoning mixture. Sorry I don't have the measurements with me, but I think it is 1 tsp each of sugar, sherry, vinegar, salt, 1 TBLSP of corn startch and 2 TBLSP of soy sauce. Great dish!
In Season: Brussels Sprouts
The brussel sprouts have produced very well this season but as the season has come to a close I notice that the leaves atop as well as down the stalk look so beautiful, I have not heard of eating these leaves but we love cabbage, collards, and the sprouts and would like to make something with these leaves. If anyone has tried them or knows of a receipe... or for that matter a reason not to eat them ....please let me know .....
Eat for Eight Bucks: Sesame Scallion Tofu
thanks robin, and you are right--my kroger on 11th shepherd might just have something in the international or natural section, now that it has been half turned into a "signature kroger." i know they carry nori, so maybe i could try that. i am sure i can get it at wf or cm, but that is not on the drive home, and once i get in my car it's usually a straight shot home with as few detours as possible. (my bank account is going to be in serious trouble when the wf on west dallas and waugh opens . . . )
Recent Posts
Tofu Medallions with Whole Wheat Spaghetti
Posted by nithya at hungrydesi, November 18, 2009 at 3:55 PM
Has anyone had success with a Tofurkey?
Posted by nithya at hungrydesi, November 11, 2009 at 8:11 AM
Arthur Avenue - Where to eat dinner?
Posted by nithya at hungrydesi, October 7, 2009 at 10:22 PM
Cook and Tell: Green Tomato Lentil Stew
Posted by nithya at hungrydesi, July 27, 2009 at 11:55 AM
Curried Tomato Arugula Salad
Posted by nithya at hungrydesi, July 24, 2009 at 12:55 PM
Shop Whole Foods NYC today for a good cause
Posted by nithya at hungrydesi, June 24, 2009 at 10:33 AM
Where to Buy Wonton Noodles and Wrappers in Midtown West?
Posted by nithya at hungrydesi, March 24, 2009 at 11:43 AM
How to fix Aloo Gobi that is too tomatoe-y
Posted by nithya at hungrydesi, March 16, 2009 at 6:44 PM
Punjabi Chole with Amchur Crusted Aloo
Posted by nithya at hungrydesi, February 24, 2009 at 4:55 PM
Unchicken Tikka Masala
Posted by nithya at hungrydesi, February 20, 2009 at 6:55 PM
Best Coffee in New York City?
Posted by nithya at hungrydesi, February 20, 2009 at 10:07 AM
Recent Favorites
Sunday Brunch: Ricotta Pancakes
Posted by Robin Bellinger, November 15, 2009 at 9:00 AM
Raising the Bar: Mixing it Up at Bibim-Bar
Posted by Tia Kim, October 8, 2009 at 1:45 PM
Dinner Tonight: Quick, Light French Onion Soup
Posted by Blake Royer, September 22, 2009 at 4:30 PM
Seriously Meatless: Mole Aproximado
Posted by MichaelNatkin, September 9, 2009 at 2:45 PM
Chocolate eclairs scored big on Valentine's Day
Posted by MichaelNatkin, February 22, 2009 at 8:55 AM
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About nithya at hungrydesi
Website: http://www.hungrydesi.com
Location: Brooklyn, NY
About: I'm a lawyer who loves to eat...mainly Indian, vegetarian food. A love to eating led to a love for cooking which led to my blog, Hungry Desi.
Favorite foods:
Last bite on earth:
We get Health is Wealth veggie buffalo wings then season them with franks red hot when they are almost finished cooking. Red Bamboo in NY has the best fake buffalo wings I've had...so good with a beer. May Wah in Chinatown sells the tofu product that Red Bamboo uses but I haven't gotten around to recreating them at home.