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Published: November 25, 2008 10:23 pm
International cuisine
Taj Mahal offers home-cooked Indian-Pakistani fare
Bev Davis
Register-Herald Senior Editor
Amina Jafary loves to cook. Having done catering for several years, she’s found a way to share her love of Indian and Pakistani food with local residents in Beckley.
Jafary opened Taj Mahal International Cuisine the end of October.
Located near the Colony Drug and Wellness Center, she provides a buffet of different items each Tuesday and Thursday from 11 a.m. to 2 p.m. On Saturdays, she’s open from 11 a.m. to 6 p.m. She plans to be open Thanksgiving day on the regular Thursday hours.
Coming from a family with several doctors, Jafary prepares the foods with the health-conscious in mind.
“I cook with low salt and unsaturated fats, and I use lots of healthy vegetables, many of them organically grown,” she said. “I love to see people enjoy foods that are also good for them.”
Over the years, she has specialized in international cuisine, running the gamut from Italian, Ethiopian, American to foods of Middle Eastern cultures. She likes educating the public about some misconceptions they have about spices used in these dishes.
“A lot of people think curry is hot, and they may have had dishes that were prepared with lots of curry that was overpowering in a dish. I don’t use curry that way. It should be a nice complement to the other flavors in the food, and if the dish is prepared correctly, you should not be overwhelmed by any of the flavors. They should all work together to give you a pleasing taste experience,” she said.
Her Indian-Pakistani food also has another difference.
“Mine is more like home cooking. People who’ve come in and tried it tell me it tastes that way, and I like to hear that because it’s my goal to make meals people can sit down and enjoy in a nice environment and feel like they’re eating at home,” Jafary said.
Ingredients include lentils, chick peas, garlic, yogurt and spices such as cinnamon, turmeric and curry.
“Many spices have health benefits in them,” she said. “Garlic, for example is good to help lower cholesterol. Cinnamon and turmeric can help with blood pressure. Vegetables provide all kinds of nutrients as well as fiber and antioxidants.”
Items on the buffet can satisfy vegetarians and non-vegetarians alike.
“I vary the menu so that I can give customers the opportunity to taste different kinds of food, and I can tell by how people respond to a certain dish that it’s one they will want to see included more often,” Jafary said.
Her cafe-style dining areas provide space for small family gatherings or parties, Jafary said.
“It’s a small, intimate environment that lends itself well to those kinds of get-togethers. People are looking for places like this, especially during the holidays where someone else can do the cooking,” she said.
Here are a few recipes that have brought good reviews.
Tandoori chicken
2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1-1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges
Remove skin from chicken pieces and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala and cayenne pepper. Mix until smooth.
Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover and refrigerate for six to 24 hours (the longer, the better).
Preheat an outdoor grill for medium high heat and lightly oil grate
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges. This dish can also be baked in a 450-degree F. oven for 25-30 minutes or until done.
Chana masala
Two 15.5-ounce cans low-salt garbanzo beans
1 teaspoon cumin or cumin seeds
1 cup onions
2 teaspoons ground coriander
1/8 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon salt (optional)
2 teaspoons ginger, minced or grated finely
1 cup water
3 tablespoons tomato paste
One 15.5-ounce can tomato puree
1 tablespoon lemon juice
1/4 teaspoon red chili powder (optional)
Rinse garbanzo beans in cold water and drain. In a saucepan fry cumin seeds. (You may skip this step and add powdered cumin to the mixture). Add onions, cumin and fry until they turn brown.
Lower heat and add coriander, turmeric, garam masala, salt, ginger and garlic. Mix and cook for 30 seconds, stirring all the time.
Add 1 cup water, tomato paste and pureed tomatoes. Mix and bring to a boil. Add garbanzo beans, lemon juice and red chili powder.
Mix well, cover and cook over medium heat for 15 minutes or until garbanzo beans are soft. Stir occasionally. If the mixture gets too dry, add a little water. Serve garnished with green chilies, onions, tomatoes or cilantro.
Bangun bharta
1 large eggplant
1 medium onion, finely chopped
1 large chopped tomato
1/2 cup boiled peas
1/2 teaspoon each ginger-garlic paste
1 tablespoon finely chopped coriander
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1 teaspoon lemon juice
3 tablespoons oil
Salt to taste
Brush a little oil on the eggplant and put it in the microwave for 15-15 minutes until it’s almost boiled.
Peel off the skin. Mash well and put aside.
Heat oil in a heavy sauce pan. Add ginger-garlic paste and stir. Add onions and stir fry for 5 minutes.
Add tomatoes and simmer until the oil separates. Add all the spices and fry for a few minutes.
Add mashed eggplant and mix well. Add peas, lemon juice, salt and a little water to get a thick consistency.
Stir for 5-10 minutes. Garnish with chopped coriander leaves and mix well.
— E-mail:
bdavis@register-herald.com
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