Sunday, October 23, 2011

Sunrise Pizza

7 Purdy Avenue, Rye, New York 10580
(914) 967-8696

If you want to have the best pizza crust north of the city in Westchester there is one place that I have been frequenting for the past five years. Without fail it has proved absolutely accurate on the taste, crust, freshness and options that any pizza maker offers. Nested in the corner of downtown Rye, the Sunrise Pizza place is like the neighbourhood standard. The owner knows the customers and likewise.

When we visit, we like to split the pizza into two varieties so that we can enjoy more. This time it was Margherita and Veggie. Both sides were equally tasty. The cheese is always fresh just like the veggies. It is the crust and tomato sauce that has me going back there even if I am standing next to another pizza place and Rye is a good half an hour drive from where we live.

The pizza crust is neither too thick nor too thin. Baked per your order the cheese and the veggies come out hot and spread well on the pie. One other special favor the staff does is that they give you a side of minced garlic in olive oil, that when drizzled on the pizza provides that extra garlic flavor to any pie you are eating. I took a picture of the last slice, which my Husband does not mind eating the next day also, since this pizza is like not any other and it will still stay fresh and tasty overnight.

Thursday, October 20, 2011

Lacha Onion Salad

Serves 4

Lacha Pyaz is thinly sliced onion with lemon juice and chaat masala. It is an accompaniment, which adds to the taste of kebabs and curries.

1 large Onion
1 tsp Chaat Masala
½ tsp Black Salt/ Sea Salt
1 tbsp Lemon Juice
1 tbsp Cilantro Leaves, chopped

Thinly slice the onion in shape of rings. Lay nicely on a plate and sprinkle the chaat masala, salt and lemon juice on it. Let sit for 1 hour and garnish it with cilantro leaves before serving it with chole, curry dishes, kebabs or roasts.    

Thursday, October 6, 2011

Punjabi Chole

Punjabi Chole is a savory chickpea curry made in an onion and tomato gravy. This dish is high in protein, fiber and hence a healthy source of carbohydrates. 


1 1/2 cups Chole (dried garbanzo beans)
2-3 Pieces Dry Mango
3-4 Tea Bags
2 tsp Salt
4-5 cups Water

For the masala -
3 tbsp Vegetable Oil
3 medium Onions, chopped roughly
2 Green Chilles, optional
1 tsp  Dried Pomegranate Seeds (anardana)
2 Sticks Cinnamon
4-5 Green Cardamom
4-5 Cloves
1 tbsp Garlic Paste
4-5 medium Tomatoes, blanched and pureed
1 1/2" piece Ginger, julienned
1 tbsp Chole Masala
1 tsp Cumin Powder
Salt to taste

For the tadka (tempering) -
1 tbsp Ghee
1 tsp Carom Seeds (Ajwain)
2 tbsp Coriander Leaves, chopped


Soak the chole overnight. Add dry mango pieces, tea bags, salt and water. Pressure cook till they beocme soft. It should get pressed easily between two fingers. Set aside along with the water.

Heat the oil in a large stockpot. Put the onions in the blender and grind it with green chilles into a fine paste. Grind the dried pomegranate seeds with the onion paste.

Add the cinnamon, green cardamoms, cloves to the hot oil. Stir for a minute and then add the onion paste and cook for 2-3 minutes. Now add the garlic paste and cook the mixture till it is slightly brown in color and the raw flavor is gone. Now mix in the tomato puree and cover the pot with a lid and cook till oil separates from the mixture.

Add the ginger, chole masala, cumin powder and salt. Cook for sometime. Add the chole with water. Cook for 10 minutes with the lid on.

Heat the ghee in a small pan. Add carom seeds and cook it for 1 minute. Pour it over the chole and granish with coriander leaves, ginger and onion rings. This can be served with baturas, naan or rice.