These incredible Indian “Burritos” are from Aida Mollenkamp‘s brand spankin’ new cookbook, Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook. It’s been described as the “Joy of Cooking” for a new generation. After spending a few weeks with this book, I think that assessment is spot on.
Keys to the Kitchen gives you all the tools for success. In “Set-Up” Aida helps you make sure your pantry is stocked and your kitchen outfitted with the right stuff. Once you’ve got that down, she gets you comfortable in the “How-To” section, teaching helpful techniques and formulas. Then there’s “The Recipes” where with each one she offers a “takeaway” as well as a review of the basic techniques you learned in “How_To.” Finally in “The Riff,” she gives you the confidence to let go and be a more adventurous, creative cook .
When I first heard about Keys to the Kitchen I wasn’t sure how this incredible wealth of information could fit into one book, but the design is genius. It’s clearly laid out with Aida’s philosophy reassuringly straightforward and practical. I read it like a novel–cover to cover–and took inspiration from its pages.
For me this is one of those rare must-own books. It’s filled with brilliant recipes and ideas for seasoned cooks, but it’s an especially perfect purchase for someone just starting out or looking to take their skills to the next level. This will be my new gift book for college grads, newlyweds, and birthday boys and girls who want to become more accomplished, adventurous cooks.
There were so many recipes I wanted to make, but I kept flipping back to the page with the Indian “Burritos” – a combination of two of my favorite cuisines: Indian and Mexican. My instincts were right! The burritos were so good we made them twice in one weekend! Next up, Seared Scallops with Sweet-Spicy Chile Sauce and Balsamic Caramel Chicken with Roasted Eggplant.
We’re giving away a copy of Keys to the Kitchen! To enter, just answer the question:
What is your key to the kitchen? (WINNER ALREADY SELECTED!)
For me? It’s two things: a well-stocked pantry that makes weeknight cooking a no-brainer and keeping my Le Creuset stove-top at all times (that, I learned from Mom!)
Giveaway ends Friday, October 26 at 12 noon EST.
Indian Burritos with Curried Cauliflower
Serves 4 to 6
Takeaway: How to make curry
3 tbsp canola, grapeseed, or peanut oil
One 1-in/2.5-cm pieces fresh ginger, peeled and grated
1 to 1 1/2 tbsp curry powder
1 head cauliflower (about 1 1/2 lb/680 g), florets cut into bite-sized pieces
1 yellow onion, finely chopped
4 garlic cloves, thinly sliced
1 serrano chile, halved and seeded
8 oz/225g red-skinned potatoes, cut into small dice
1 cup/240 ml low-sodium vegetable broth, chicken broth, or water
1 cup/100 g shelled fresh or frozen baby peas
1/2 cup / 20 g roughly chopped fresh cilantro
4 to 6 soft whole-wheat flatbreads (such as rota, lavash, or tortilla), warmed
Plain whole milk yogurt, for garnish
Chutney, for garnish
For the Curry
Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. When the oil shimmers, add the ginger, half of the curry powder, and all of the cauliflower. Season with salt and cook, stirring occasionally, until fragrant and the cauliflower is golden brown, 6 to 8 minutes. Remove to a plate with a slotted spoon.
Wipe out the pan, return to the stove over medium heat, and add the remaining 1 tablespoon of oil. When it shimmers, add the onion, garlic, and chile, season with salt, and cook until softened, about 3 minutes. Stir in the remaining curry powder, and cook until fragrant. Add the cauliflower, potatoes, and broth, and bring to a boil.
Decrease the heat to low, cover, and cook for 5 minutes. Remove the cover and stir through to coat all the cauliflower. Cover again and simmer until the potatoes are knife-tender, 12 to 15 minutes. Remove the cover, add the peas and cook until they are bright, about 3 minutes. Adjust the seasoning as desired, stir in the cilantro, and use to fill the burritos.
For the Burritos
To make the burrito, place the curry in the middle of the flatbreads. Top with yogurt and chutney, fold in sides, then roll up into a burrito shape, and serve.
(note: instead of chutney, we topped the burrito with a mango salsa we had on hand.)