Badmaash Gastropub In DTLA Has New Items On Their Summer Menu
STUDIO CITY (KCAL9) — Nakul Mahendro and Pawan Mahendro, co-owners of Badmaash gastropub in DTLA, stopped by KCAL9 Friday to share some of their new items on the menu for this summer.
Badmaash is known for their traditional Indian flavors with DTLA swag.
Below are some of the recipes shared:
Mom's Pickling Solution
Courtesy of Mamma Mahendro
Your choice of vegetable as desired
INGREDIENTS:
Oil: 1 TBL Spoon
Fennel seeds: 1 teaspoon
Mustard seeds: 1 teaspoon
Turmeric powder: ½ teaspoon
Chili powder: pinch (adjust to personal spice level)
Sugar: 4 TBL Spoon
Salt: 1 teaspoon
White Vinegar: 1 cup
Water:2 cup
METHOD:
1) In a large pot, heat oil and bloom fennel & mustard seeds
2) Add turmeric and chili powder & mix until even
3) Add water, vinegar, sugar & salt
4) Bring solution to a boil and add vegetables
5) Mix well and as soon as it comes back to a boil, remove from heat
6) Cover and mix occasionally
7) Once cool, place into seal-able jars and refrigerate
Pickled Red Onion
Courtesy of Mamma Mahendro
INGREDIENTS:
Red onion (thinly sliced): 4 onions
White Vinegar: 1 cup
Lemon: 1
Any hot chili pepper: 1 (if you like spice)
Mason Jars
METHOD
1) Clean and slice red onions thin and even, a mandolin makes this easier.
2) Slice lemon into rounds
3) Slice chili pepper in half (longways)
4) Pack the sliced onions, lemon, and chili peppers in mason jar until full
5) Add white vinegar
6) Add water until all of the contents are in the pickling solution
7) Seal mason jar nice and tight
8) Give it a little shake as to mix the water and vinegar, let sit in the fridge for 24 hours and use as needed (longer time will result in stronger pickles)