Tag Archives: chicken

The 900 Degree Oven

Gangadin, MyLastBite.comMy favorite Indian restaurant is currently featured on the cover of “Studio City Lifestyle” magazine. I wish I could find an online version of it, so I could share the entire article with everyone, but here’s a paragraph from the cover story printed on page four.

Gangadin Indian Cuisine is owned by Manmeet Singh Sahni and family. Manmeet takes pride in serving home style cooking. Every dish is cooked from scratch with no MSG, preservatives or animal fat added. “We specialize in outstanding, flavorful Indian Punjabi cuisine,” says Manmeet, “including homemade and exotic curries, fresh baked breads from the hot tandoor and meats marinated in delicate spices and herbs.”

Peter and I have been regulars at Gangadin for years, and we even served their food at our wedding back in 1996. Our favorite dishes include: Chicken Korma (tender pieces of marinated chicken, spices, onions, yogurt, and assorted nuts), Saag Paneer (cubes of homemade cheese, spinach and spices), Chicken Tikka (boneless chicken marinated in homemade yogurt and spices, grilled in the tandoor) and the most flavorful Garlic Naan bread (garnished with freshly chopped garlic and also baked in the tandoor).

Gangadin Restaurant, MyLastBite.comLast week we stopped in for dinner with David Gussin (executive sous chef at Akasha) and his roommate, Dan. It was their very first visit to Gangadin and we were so pleased that they loved the food as much as we do.

After dinner, owner Manmeet and his son Sangmeet let us check out the tandoor clay oven in the restaurant kitchen. It’s amazing how quickly the naan bread bubbles up and cooks along the super-heated oven wall.

I’ve never made Naan bread at home but definitely plan on trying it soon. While researching various recipes, I came across a great “Learn To Make Naan Bread” video by Manjula Jain (link below).

Gangadin Restaurant, MyLastBite.com Gangadin Restaurant, MyLastBite.com
Photos: Naan being made in the 900 degree tandoor

Gangadin Restaurant, MyLastBite.com
Gangadin Chef Kamaljeet Singh making the naan

Gangadin Restaurant, MyLastBite.com

Gangadin Indian Cuisine
12067 Ventura Place
Studio City Ca 91604
818-509-0722

Website (with menu)

More Gangadin

Video: Naan Bread Recipe by Manjula

Manjula’s Kitchen

Related:

Anyajit: A Chef in the Making

India Sweets & Spices

Gangadin on Urbanspoon

Advertisements

3 Comments

Filed under Eating Out, Little Bites

Greek Lemon Chicken

Allergy season in the San Fernando Valley is, by far, my least favorite time of year. It’s now been a month since my spring-time symptoms kicked in, and I’ve been feeling pretty lousy the entire time: Itchy and watery eyes, non-stop sneezing, postnasal drip (with congestion, which I don’t understand), loss of smell, and the worst part, for me, are those dreadful hours when I loose my sense of taste.

I’m currently taking two different prescription medications that definitely help ease the symptoms, but living with three dogs (who sleep in the bed) only adds to the problem. Peter and I will never get rid of our dogs (aka our “kids”), and honestly, most of the time I just feel really grateful that seasonal allergies are my only health issues.

But last week, on top of dealing with my sensitive sinus problems, I came down with a nasty, head cold. I didn’t even know it was a cold for the first few days because I hadn’t had a good night sleep in weeks, and already felt drained and depressed. I tried to shake the blues by drinking extra cups of green tea, reading my current favorite book on the sunny porch out front, and also by taking extra walks with the pups.

When I woke up Thursday morning still feeling gloomy, I suddenly remembered that one thing that was missing from my days. Talking aloud to myself (with my dogs tucked in snugly beside me), I sat up in bed and said, “cook, stupid”.

Because I was suffering from both allergies and a head cold, I hadn’t cooked a proper meal all week. Hot tea and cereal for breakfast, cold meds for lunch and “frozen entrées” for dinner. No wonder I felt like crap. Physically, I wasn’t getting any real nutrition, and I’d forgotten to do the one thing every day that makes my spirits soar.

I then decided to make one of my very favorite, super EASY one pan meals. Greek Lemon Chicken with Roasted Garlic and Potatoes. I first had it when I visited friends in the Greek Islands over twenty years ago, and it’s always a comforting plate of food. And as you can imagine, I felt amazingly better after just one bite.

Greek Lemon Chicken w/ Roasted Garlic and Potatoes

Ingredients:

3 1/2 to 4 pounds of chicken pieces (I prefer thighs and legs) with skin.

3 medium lemons (juiced, but save lemon halves)

3 pounds of baby potatoes (your favorite)

1 tablespoon of oregano

2 to 3 teaspoons of salt (to your liking)

1/2 teaspoon of pepper

2 medium heads of garlic

1/2 cup of olive oil

Greek Lemon Chicken 2, MyLastBite.com
Preparation:

Preheat oven to 350°F

Clean the chicken and potatoes, dry then place in large baking pan.

Cut tops of garlic (be careful) to expose cloves, and set face up in pan.

Next add olive oil, the juice of 2 lemons, then rub over everything.

Make sure there’s a nice coating of oil on the bottom of pan, so the chicken doesn’t stick.

Add oregano, salt and pepper. Coat everything in the pan.

Add the last two lemon halves in pan and let bake with the other ingredients.

Now, turn chicken pieces so the skin in facing down on the pan bottom.

Greek Lemon Chicken 3, MyLastBite.comCook for about 90 minutes total:
After 30 minutes, carefully remove hot pan from oven and gently turn over the chicken pieces so the skin is facing UP. This way you’ll get a nice, crispy and flavorful skin.

At the same time, turn over the potatoes and then place back in oven for 60 minutes, or until the chicken is cooked through.

To serve: After the garlic heads have cooled, you can pop out each roasted clove with a knife and serve the sweet, mushy cloves on top of the chicken. Or, do what I did and serve the entire half of the clove itself. They’re delicious smashed into the potatoes or added to warm, crusty bread as well. The extra lemon halves (now soft and baked) can be eaten too. Enjoy.

Greek Lemon Chicken 4, MyLastBite.com

Note: The dish is terrific on it’s own, but it’s even better with a Horiatiki Salata (classic Greek country salad). I didn’t think to get the Greek salad ingredients at the market that day, so I tossed together a side dish with things I had at home: clementines, fresh green beans, and roasted beets.

Mentioned Above:

Horiatiki Salata: Recipe for Greek Country Salad

My Pups

In Greece

Cuties California Clementines

Current favorite book: “A Homemade Life” by Molly Wizenberg

“Cook, Stupid.” written by Jo Stougaard ©MyLastBite.com All Rights Reserved. No usage allowed including copying or sharing without written permission.

Greek Lemon Chicken W/ Roasted Garlic & Potatoes on Foodista

15 Comments

Filed under Food Stories (written by me), Recipes

Gangadin Indian Restaurant

My husband and I love Indian food and our favorite Indian restaurant is Gangadin in Studio City. We like it so much that when we were married in 1996, we had Gangadin cater our wedding dinner. 

Gangadin Restaurant, MyLastBite.comAll these years later, we still like to order the same dishes we shared at our Indian “wedding feast”. Of course we try new ones every now and then, but when we feel like some comforting curry goodness, we always get the following:

Onion Pakoras – Shredded onions, dredged in spiced gram flour and deep-fried.

Papadum – Spiced crispy Indian crackers baked on an open flame.

Raita – Perfect to cool off your spicy mouth. Wonderfully refreshing yogurt blended with cucumbers, spices and tomatoes.

Mango Chutney – A wonderful, tart and sweet condiment that you order separately.

Gangadin Restaurant, MyLastBite.com

Chicken Tikka – Chunks of boneless chicken marinated in spices and yogurt and then grilled over the Tandoor flames.

Garlic Naan – Fluffy garlic naan bread that’s baked in a traditional Tandoor oven. (We each have to have our own!)

Saag Paneer – Small chunks of cheese  in a delicious spinach mixture. You can ask for this dish extra spicy if you want. Note: If you are sure that you can handle the heat, then tell them to make it “traditional spicy”.

Gangadin Restaurant, MyLastBite.com

Chicken Korma – This is our favorite dish at Gangadin. It’s a mild curry flavor, marinated chicken. You can ask for it spicy, but beware… it’s REALLY spicy!

Rice Pudding – Super sweet, but a really nice finish to a spicy Indian dinner. The pistachio chips on top add great texture to the pudding.

Kingfisher Beer – For me, an Indian meal is not complete without drinking one or two (or sometimes three!) Kingfisher beers.

Gangadin Restaurant
12067 Ventura Place
Studio City Ca 91604
818-509-0722
WebSite

Lunch at Gangadin

Check out Gangadin owners Manmeet (right) and his son Sangmeet on the cover of Studio City Lifestyle Magazine. They are always so friendly when we eat at their restaurant.

Gangadin, MyLastBite.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

More Gangadin!

Gangadin on Urbanspoon

Leave a comment

Filed under Eating Out