Dosa and Uttapam

What seems like the names of a comedian duo is actually the names of two staple dishes in India.

Dosa(Dosai) is crispy and light. Made from lentils or rice, Dosa is a carbohydrate and protein rich dish. The batter consists of rice and lentils soaked in water and then grounded into a batter like substance. It is left to ferment over night. The making of Dosa is very similar to preparing a crepe. The batter is then thinly ladled into a frying pan or griddle. When the crust is flipped and crispy on both sides it is served either rolled up or flat. Dosa is typically a vegetarian dish. It could be served with a variety of chutney, vegetables, spicy powders, curd, or ghee.

The Dosa is eaten in several parts of Indian as a breakfast since many places desire a light breakfast. However, in some parts of Southern Indian it is customary to have a light dinner instead of a light breakfast and the Dosa is eaten at night.

Uttapam is the thicker version of Dosa. Unlike its crispy, crepe-like cousin, the structure of Uttapam relates more to that of a pancake. The ingredients are put right into the batter. Also made from rice and lentils, Uttapam along with Dosa lean towards being vegetarian dishes. When making Uttapam, the thickness is important since the batter is meant to be more of a flatbread/pancake. Hence why it occasionally is referred to as an Indian pizza.

So remember, if you want to munch on a delicious crispy, vegetarian snack then order a Dosa. If you want something more hearty and vegetarian then order the pancake-like Uttapam.


Food Focus: Malai Kofta

Today we would like to focus on one of Jackson Diner’s favorite vegetarian dishes: the Malai Kofta. Deep fried potatoes in a thick, creamy sauce. Sounds too good to be healthy right? Malai Kofta is the perfect dish for wanting that “I’m eating junk food” feel and not feeling guilty because vegetables = healthy, right? Right.

Malai Kofta is the Indian version of meatballs, without the meat. The word “Kofta” derives from the Persian word “kūfta” ( کوفتن ) meaning meatball. The “malai” refers a South Asian term for “clotted cream”. This cream is created by indirectly heating up non-homogenized cow’s milk and letting it sit, which creates clots and layers of fat. These are removed upon a repeated process before using the cream. This dish was popularized during the Mughlai Empire, and considered part of the rich, flavorful Mughlai cuisine.

The kofta are made with potatoes, vegetables, and spices. The consistency of the potatoes and mixed ingredients are important, otherwise the ball won’t “stick together” for when it is deep fried. The sauce is usually a mixture of varying amounts of spices (coriander, cumin, paprika, tumeric), garlic, ginger, chili pepper(powder or crushed), paneer, cream, and crushed nuts. Some recipes add ghee as well. Covered in a rich, creamy sauce with varying levels of spice, we find these vege-balls are well worth the long preparation.

An excellent example of Malai Kofta from Maria’s Menu

A Taste of Lassi

Summer has finally arrived, bringing its hot, sweltering weather with it. During this time of season we all would just like to sit back and relax with a cool refreshing drink. While you are sitting down, enjoying your delicious Indian food, a perfect summer weather drink Jackson Diner offers is the classic Lassi.

What is Lassi?

Lassi is a yogurt drink that is made by blending together yogurt, water, and spices until frothy. It is good for fighting that summer heat and comes in a variety of plain, sweet, salted, spiced or with fruit such as the Mango Lassi. India being a culture associated with milk have considered this drink to be healthy, wholesome, and delicious. This probiotic thirst quencher has also been used in villages to prevent sickness by being taking multiple times a day.

Different parts of India specialize in the various forms of this drink:

Traditional Lassi: This is made with yogurt and spices, usually cumin. The yogurt is whisked with water and combined with the cumin to a delicious frothy state. For a more mild version lemon juice and mint can be added with the inclusion of less amount of salt.

Sweet Lassi: This form of lassi does not use spices and instead sweetens the yogurt mixture with sugar or rosewater. Fruit juices can also be used such as lemon or strawberry.

Mango Lassi: Mangos are fruit right? Why is it separate from “Sweet Lassi”? This is because Mango Lassi is a combination of yogurt, water and mango pulp. This rich, sweet drink has another version with all the ingredients blended with ice cream and served with pistachio seeds on top.

A delicious Mango Lassi from Jackson Diner

Lassi is a classic drink in Indian culture. Next time you enjoy your warm Indian food be sure to try this refreshing drink as well.

Jackson Diner: Your Passage to Indian Cuisine

Jackson Diner, an authentic Indian restaurant with its roots in Jackson Heights, New York, welcomes you to our new blog! We decided to create this blog as a way to connect and explore with our customers and all Indian food lovers. Jackson Diner is currently located in the core of the village in the greatest city New York! As a customer you will experience the wondrous diversity of culinary dishes from Northern and Southern India. Our menu will inspire and satisfy your Indian food loving appetites.

Our robust menu is prepared by our talented chef and contains classic dishes as well as unique appetizers.

Jackson Diner will bring India to you, offering catering for events and gatherings, large and small, for all your family and friends to enjoy.

Come and experience a magical feast that will please every discriminative pallet!

We now have an official Facebook page and twitter!!

You can also find us on Yelp and foursquare!