Celeb chef's Indian-inspired meal on a budget

You might say Floyd Cardoz is a true master.

Cardoz, executive chef of the soon-to-be-opened North End Grill in Manhattan, beat out some of the best cooks in the world to win this year's "Top Chef Masters" on Bravo.

But on "The Early Show on Saturday Morning," Cardoz showed whether he could master being our "Chef on a Shoestring," by making a three-course dinner for four on our meager budget of $40!

Our "Shoestring" chefs are also automatically entered in our "How Low Can You Go?" competition, in which the one with the lowest ingredients cost will be invited back to whip up the feast for our year-end holiday extravaganza.

Floyd chose to put an Indian spin on the dinner he made.

He began his career in his native Bombay, where he attended cooking school, and even interned at the Taj Mahal Intercontinental Hotel.

Enjoy all our "Early Show" recipes!

MENU

• Heirloom Tomato Salad
• Chicken Thighs with Vegetables
• Tapioca Pudding

FOOD FACTS

Source: Epicurious.com

Fennel: It is a highly aromatic and flavorful herb with culinary and medicinal uses, and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. It has a strong licorice flavor. Fennel seeds are oval and greenish-brown. The seeds are available whole and ground and are used in both sweet and savory foods.

Cardamom: A member of the ginger family, this aromatic spice is native to India and grows in many other tropical areas including Asia, South America and the Pacific Islands. Cardamom seeds are encapsulated in small pods about the size of a cranberry. Each pod contains 17 to 20 tiny seeds. Cardamom has a pungent aroma and a warm, spicy-sweet flavor. It's widely used in Scandinavian and East Indian cooking. Cardamom can be purchased either in the pod or ground. The latter, though more convenient, is not as full-flavored because cardamom seeds begin to lose their essential oils as soon as they're ground. The seeds may be removed from the pods and ground, or the entire pod may be ground.

Coriander: Native to the Mediterranean and the Orient, coriander is related to the parsley family. It's known for both its seeds (actually the dried, ripe fruit of the plant) and for its dark green, lacy leaves. The flavors of the seeds and leaves bear absolutely no resemblance to each other. They are mildly fragrant and have an aromatic flavor akin to a combination of lemon, sage and caraway. Whole coriander seeds are used in pickling and for special drinks, such as mulled wine. Ground seed is used in many baked goods- curry blends, soups, etc.

RECIPES

Heirloom Tomato Salad

For the spice blend:

• 1 tablespoon fennel seeds
• 1 tablespoon coriander seeds
• 1/2 tablespoon cumin seeds
• 3/4 teaspoon black peppercorns
• A pinch chile flakes

For the salad:

• 1 1/2 pounds mixed ripe heirloom tomatoes, cored and cut into even wedges
• 1 teaspoon chopped & peeled fresh ginger
• 1 1/2 teaspoon chopped (mild to moderately hot) fresh green chile
• 1/4 cup whole cilantro leaves
• 6 tablespoons Thai basil leaves, cut into1/4inch slices
• A small pinch sugar
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar

Make the spice blend:

1. Toast the spices separately in a small dry skillet over moderately low heat, until seeds are fragrant and a couple of shades darker, about 3 minutes. Transfer the seeds to a small tray or a plate to cool.

2. Grind all the toasted spices together in an electric coffee/spice grinder until ground fine.

3. Combine the ground spices

4. Put the tomatoes in a large bowl and add the remaining spice blend.

5. Add the ginger, chile, cilantro, Thai basil, sugar, oil, and vinegar, and stir gently to blend well.

6. Serve the salad, along with any juices that have accumulated in the bowl.

For more of Floyd's recipes, go to Page 2.

Chicken Thighs with Vegetables

• 1-1/4 pounds boneless chicken thighs skin removed
• 3 tablespoons canola oil
• 3 cloves garlic, minced fine
• 1 tablespoons minced ginger
• 2 sprigs rosemary
• 1/2 tablespoons butcher ground black pepper
• 1 tablespoons coriander seed, pounded
• Juice and zest from 2 lemons
• Salt

1.Combine all the ingredients except for the lemon juice and marinate in the fridge for minimum of 4 hours but no more than 12 hours.

2. Heat grill to moderate.

3. Place chicken on grill and cook for 6- 8 minutes on each side. Remove and place on a platter, sprinkle with lemon juice.

For the vegetables:

• 3/4 pounds Eggplant, cut into ¾-inch slices
• 3 small Zucchini, cut into 3/4 inch slices
• 1 Sweet onions, cut into 3/4 inch slices
• 3 cloves garlic, minced
• 2 tablespoons canola oil
• 3 tablespoons Extra virgin olive oil
• 1/2 tablespoons Dijon mustard
• 1 tablespoons Maple syrup
• 3 tablespoons Balsamic vinegar
• Salt
• Pepper

1/4 teaspoons chile flakes

1. Lightly season the vegetables with salt, pepper, garlic and canola oil.

2. Combine the extra virgin olive oil, maple syrup, balsamic vinegar, salt, pepper and Chile flakes. Mix well.

3. Heat grill to moderate. Grill vegetables separately, approximately 4 minutes on each side.

4. Remove and cut into half moons. Arrange on a platter and sprinkle with dressing.

Tapioca Pudding

• 1 cups Tapioca
• 1/2 quarts milk
• 1 cup heavy cream
• 1 cups Sugar
• 1/4 teaspoon Saffron (optional)
• 1/2 cup blanched pistachios, roughly crushed (optional)
• 4 Green cardamom, shells removed and ground fine(optional)
• 4 medium sized peaches, cut into slices

1. Place the tapioca in a large bowl and rinse 3 times in cold water, soak in cold water for 15 minutes

2. Combine the milk, heavy cream and sugar; bring to a boil, reduce heat and cook for 5 minutes

3. Add tapioca and pistachios; stir well

4. Cook for 45 minutes, stirring often to prevent the tapioca from sticking

5. After 20 minutes of cooking time, add saffron and cardamom; continue cooking for about 25 more minutes

6. Serve at slightly warmer than room temperature and garnish with warmed slices of peaches

So, how did Floyd fare in our "How Low Can You Go" competition?

Only well enough to grab the top spot on our Leaders Board!

His grand total came to $33.54.

Our latest Leaders Board:

• 1. Floyd Cardoz $33.54
• North End Grill

• 2. Marco Canora $36.33
• Hearth

• 3. Christopher Cipollone $36.42
• Tenpenny at The Gotham Hotel