The Jewess Patriot: Kosher Hindu Foods From The Giving Table Chef

I recently introduced to my audio and video audience Naomi Ross, a chef, instructor, social media personality and former culinary director of Apron Masters Kitchen.  In her new book, The Giving Table, recently published by Menucha Publishers, Naomi Ross guides home cooks through the best and most delicious ways to seize giving opportunities.  Her book is also unique in that her last chapter highlights menu ideas and food preparation for a dinner for two or a party of 100 guests.

The Giving Table contains 160 kosher recipes, each with accompanying photography, step-by-step guides with pictures, and QR codes to learn new techniques. Featured recipes include The Carnivore’s Lasagna, Chocolate Chip Scones, Roasted Kabocha Squash Soup, Protein Smoothies, and Honey-Mustard Lollipop Chicken.

All Photos: Ross

Naomi and I discussed her travels and her experiments with spices and herbs to create international experiences in your own kitchen.  After trying a couple of recipes on my family, the consensus was unanimous, the food was delicious and the plates were empty by the time I went to clean up.

As I scrolled through the book, I realized I was getting a world history event.  You can too.  You can also adjust many of the recipes for gluten-free, vegetarian and vegan diets.

Murgi Chicken

“Murgi” is Hindi for “chicken” — but I didn’t know that when an old friend taught me this method in college. All I knew was that it was the most flavorful crispy chicken cutlets I had ever tasted. A potent marinade makes all the difference

to impart flavor underneath a sturdy triple breading. This recipe stretches and doubles easily. You can also cut the chicken into smaller strips and make the best chicken fingers ever!

 Cook Time: 10-15 minutes  Difficulty: Worth the wait  Freezer friendly 

 1 medium onion, quartered

2 teaspoons chopped fresh ginger (about a 1-inch piece)

2 cloves garlic

½ teaspoon ground turmeric

½ teaspoon kosher salt

¼ teaspoon black pepper

4–6 boneless chicken breasts (cutlets)

¼ cup all-purpose flour 2 eggs, beaten

1 cup cornflake crumbs

½ cup corn or peanut oil, or more as needed

Cook’s Note

If making ahead, refresh in a single layer uncovered in a 350°F oven to re-crisp breading.

1 .  Prepare the marinade: In a food processor, process the onion, ginger, garlic, and spices until pureed .

2 . Pound chicken breasts thin until they have an even thickness (cutlets should be not more than ½-inch thick) .

3 . Marinate: Place chicken breasts in a large bowl with the onion mixture; turn to coat well . Cover and marinate for 2–3 hours in the refrigerator .

4 . Breading: Remove chicken from marinade . Dredge in flour, then beaten eggs, then cornflake crumbs; place in a single layer on a plate or sheet pan until frying time .

5 . Fry: Heat oil in a large skillet over medium-high heat until hot (a crumb should sizzle upon contact) . Fry cutlets about 3–4 minutes per side (depending on size and thickness) or until breading is golden brown, flipping once during cooking . Drain on a rack or paper towels . Serve and enjoy!

Fish Variation

Murgi Fish is delicious too! Use the same marinade and breading on your favorite white-fleshed fish like cod or tilapia . Marinate fish only for up to 30 minutes.

**I actually didn’t have fresh ginger but used the ready minced version from the bottle, available in supermarkets everywhere.

Join The Jewess Patriots and Naomi Ross on an excursion through your kitchen and enjoy the smiles of your eaters regularly.   The book is available through Amazon and sold in bookstores everywhere.

You don’t have to be Jewess with The Jewess Patriot to enjoy delicious kosher food wherever you live.  

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