Merry X'mas - Apple Torte with nuts, apricot & raisins

X'mas this year has been very ordinary at the house. Yet also, it is our new born's first x'mas. Though most day was spent as a dull weekend lazing around and watching some movies, we finally ventured out in the evening for a ride. In the night I decided to bake myself some X'mas treat. Actually had been planning for a long time ( 3-4 days) but nothing was coming to my mind. Had scanned numerous books, sites and spoken to a dozen people who prided in the their baking. All of sudden, while surfing on Epicurious, I stumbled on this particular recipe for a Apple walnut torte. Decided there and then to make it however, with some variations. I have to admit, Epicurious is my favorite for baking recipes apart from joyofbaking. The recipe collection is huge and has some interesting things to try out.

Before I list what I made ....a Merry X'mas to each one of you. It may be coming a day late but hey! a wish is a wish.

Ingredients :
200 gm unsalted butter, softened up
2 cups sugar
3 Apples preferebly granny smith, peeled, halved lengthwise, and cored
1 cup refined flour
1 teaspoons baking powder
10 gm Raisins
1 teaspoon cinnamon powder
2 teaspoon walnut, coarsely chopped
2 teaspoon almonds, coarsely chopped
1 egg
1 teaspoon vanilla essence
3 Dried Apricots, finely chopped
5 gm Cherries, candied, chopped coarsely
15 ml Whisky

Method:

1. Melt 50 gms of butter in a saucepan and sprinkle 1/2 cup sugar evenly over butter. Put the apples slices and cook over medium heat, turning apples occasionally, until sugar is caramelized and apples are tender and golden brown.

2. Butter a round baking dish and flout it. Arrange apples, cut sides down, in concentric circles in bottom of the round baking dish, then pour over any caramel from the pan.

3. Seive together flour, baking powder and cinnamon.

4. Cream the remaining butter in a bowl until creamy. Add sugar and beat to combine. Add egg and beat well.

5. Add in the almonds, walnuts, cherries, apricots and whisky. Mix in flour mixture until just combined (batter will be thick).

6. Pour batter over apples in the round baking dish and spread evenly. Bake at 250 deg F for 30 minutes.

7. Invert the baked torte on a cooling rack and turn it over so that the apples that were at the bottom are now on the top. Cool torte on a rack 30 minutes.

8. Cut into slices and serve.

Accompaniment : Vanilla Ice-Cream & apple sauce.

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Carrot Rice ... doesn't get easier than this

Saturdays are usually welcomed with trying out something new in the kitchen. However, this weekend has been different, infact, so was the last, and believe me so will the rest few be unless something spectacular happens to my 'Change-the-new-borns-nappy' mood. By the way, I'm desperately trying to do something with the dozens of nagpur oranges that people have gifted me over the last few days. Hyderabad is funny. Everytime, someone drops in to see the baby, there is a bag full of fruit that drops in my lap.

I got in some nice looking red carrot from the shop, hoping I'll ask my mom to make some yum! Gajjar Halwa, but everyone is so tired, the halwa is the last thing my mom would want to cook. So the poor gajjar were lying depressed in the fridge till I decided to take them out and make some express carrot rice, which is easier to make, healthier to eat and tastes great too. Infact a rice dish doesn't get easier than this, unless someone says khichadi :) ( never been a fan of the hospital like food).

Ingredients:
For the Rice
Basmati Rice - 1 Cup
Water - 2 Cups
Salt - To Taste

Carrots, grated - 3 No.s
Onion, sliced - 1 No.
Garlic, minced - 2 Tsp
Bay Leaf - 2 No.s
Cinnamon Stick - 1 No.
Cloves - 2-3
Black Cardamom - 2 No.s
Red Chilli Powder - 1 Tsp
Turmeric Powder - 1/2 Tsp
Oil - 3 Tblsp

Method:
1. Cook the Basmati Rice. Let it cool.
2. Heat Oil in a wok. Add in the bay leaf, cloves, cinnamon & black cardamom.
3. Add in the sliced onions and minced garlic. Fry till Onions turn translucent.
4. Add grated carrots. Cook for some time. Add in the turmeric powder and red chilli powder.
5. Mix in the rice. Cook for 5 minutes.
6. Serve hot with yoghurt.

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Khaman ...A lot of us call it Dhokla

First, what we call Dhokla all across India and other places is not dhokla ( I am referring to the yellow steamed cake). It is Khaman. Dhokla is something different, white in appearance as against Khaman which is yellow. Both are steamed gramflour cakes. In some areas, it is also called Khaman Dhokla ( yes both names together).

My 3 year stint in Vadodara, exposed me to this fact alongwith the elegance of Garba and appreciating Gujrati food. As with the rest of the country, this region is seeped in rich history and culture and is culturally vibrant place to be in. The food, predominantly vegetarian, is a blast of different flavors as one travels from one part of Gujrat to another, ranging from bland to sweet to absolute spicy stuff.
I tired my hand at some Khaman today....and that too not so traditionally in a microwave. Plan to make another batch tomorrow. The reason being that I had loads of sour yoghurt leftover.

Ingredients:
For the Batter:
2 cups Bengal gram (Soaked Overnight or for 8 hrs)
2 tbsp rice ( soaked overnight or for 8 hrs)
1 cup sour yoghurt ( This is what motivated me to make this dish as I had lots leftover)
Salt to taste
1 Tsp ginger Paste
1 tsp turmeric powder
1 green chilies ( Finely chopped)
3 tsp sugar
4 tsp lemon juice
1/2 tsp soda-bi-carbonate
For the Tempering:
A pinch of asafoetida (Hing)
1/2 tsp mustard seeds (rai)
5-6 curry leaves
3 Green Chillies (Slit)
4 tbsp oil
For the Garnish :
2 Tsp Lemon Juice
2 tbsp grated coconut
Sprigs of Corriander

Method: To Make Batter:

1. Grind the soaked Bengal Gram and rice into a paste in a blender with the sour yoghurt.
2. Mix salt, turmeric powder and keep the batter aside for about 8 hours to ferment.
3. When the mixture has fermented, add ground green chilies, ginger, sugar, lemon juice and soda-bi-carbonate to the batter and mix well.

To Make Dhokla:

1. Grease a pan or microwaveable dish.
   
2. Pour in the batter into the pan and microwave for 7 minutes with cover. Rest for a minute and open the lid of the pan.
3. When all the dhoklas are prepared, cut them into square or diamond shapes.
4. Heat oil in a pan, add ground asafoetida, mustard seeds, green chillies and curry leaves. Pour this seasoning on the dhoklas.
5. Sprinkle some Lemon Juice on top.
   
6. Garnish with grated coconut and corriander sprigs.
   
7. Serve as a tea time snack.
   

Note:
1. The batter should be a bit thicker than a pakora batter. If not, add in a little water.
2. If dhokla are hard and not spongy. Microwave for another one minute.
3. Ideally steam the dhokla batter if you can.
4. One variation to try: Pour in half the mixture and steam/microwave for 3 minutes. Take out and layer the top with green mint chutney. Pour the remaining batter on top. Steam/Microwave again for 3 more minutes. The sandwich Khaman or Double Decker Khaman is ready.

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A Dish so Uncommon !! ( No recipes Dear ... Only Blabber)

I'm sure a lot who came onto this post were looking for some out of the blue recipe for some out of the blue dish (Don't say I didn't warn you). Well, that will have to wait. I have one uncommon recipe for something that we usually throw away, but it will take some time before I try it out.
In this post, I invite comments from everyone who is visiting this blog, by trick or knowingly, to share the most uncommon dish ( Indian that is) that they have ever eaten or tasted. Also, what did they feel after having it.
Personally, the most uncommon Indian Dish that I have ever tasted, happens to be a dish made out ... hold your breath...Pea Skins, yup, pea skins, the same ones that we throw after having shelled peas. Also, these days, most of us buy frozen shelled peas, so we do not even see the pod. My grandmom used to make this dish and frankly it was tasty.
Go ahead .and let me know your adventures with gastronomy :)

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Pickled Carrot Relish

I have been away for most of the time this month and no post got updated for more than 2 weeks. Well, the real reason for this was the visit of the stork to our household. Yes! we were blessed with a baby boy on 15th Dec'07 at 11:56 AM. Both Mother and child are OK and doing well. This birth completed our family and really tied me up. Since we planned to do it here itself in Hyderabad and not at either of our parents home, it meant that I would need to don another cap...that of being the mom-pop to our elder son. It was a real challenge and I am still grappling with it as I write. The first thing I cooked up after the birth was Poha for breakfast yesterday. Nothing fancy, no experiments, no presentation razzmatazz ...just plain, simple, tasty Poha ...err! the tasty word was added after I got a thumbs up from my mom, who's here taking care of Subha and the new kid. My elder son, as usual did not want anything to do with it and preferred to just drink milk.
Talking about posts, a real big thanks to Vegeyum, for posting my beet thing on her blog ( with some nice variations). It was great to read it in print. Actually, all credits to my wife for making it. This is her trademark recipe. I must say, vegeyum did a brilliant job with the photos. If anybody does not have an apetite, make them browse this site. The photos will surely work up anybody's apetite.
While I 'm thanking my wife for her variations, here's another of my wife's amazing creations. It is easy to make and really adds that zing to the everyday food. You can also have it as a dish.

Ingredients:
Carrots, julienned - 2
Capsicum, julienned - 1
Onion Seeds or nigella seeds (Kalonji) - 2 Tsp
Mustard Oil - 10 ml
Mustard powder - 2 Tsp
Asafoetida (Hing) - A Pinch
Fenugreek seeds powder - 1/2 Tsp
Red Chilli Powder -2 Tsp
Salt - To Taste

Method:
1. Heat oil in a wok, add in the masalas and cook till done.
2. Blanch carrots and capsicum juliennes.
3. Add in the Capsicum and carrots to the oil and masala mixture. Add salt. Cook till done.
4. Serve Cold.

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Olive stuffed Chicken

Culinary experimentation is probably what drives me into the kitchen... though cannot practice it everyday. But time and again, these wierd thoughts do enter my mind to try out different things and some turn out good, some not do good. The key to it is to basically enjoy yourself and not get too critical about your creation. If you can dream it, you can do it.
Sometime back, I dreamt of trying out a olive stuffed chicken tikka. I still haven't got down to doing that, but I did something very similar. It came out good ( I liked the taste, and my wife the presentation). I'm posting it and will shortly get around to doing the tikkas too. Till then, try this one out, if you want to do something different.
Ingredients:

2 Chicken Breasts
4 Tomatoes
12 Olives
4 Button Mushrooms
3 Tblsp Parmesan Cheese, grated
1 Tsp Oregano
4 Tsp Soy Sauce
4 Tblsp Chilli Paste
3 Onions, chopped
5 cloves garlic chopped finely
2 Tsp crushed peppercorns
1 Tsp minced ginger
Salt - To Taste
For Stock:
1 Tblsp Oil
1 Carrot, roughly chopped
1 Bay leaf
1 Star Anise
2 Cloves
6 Peppercorns
4 Cups water

Method: Pre-Preparation:
1. Debone the chicken breasts. Keep the bones for the stock.
2. Make a concasse out of the tomatoes.
3. With the bones and the stock ingredients, make a chicken stock. Strain and keep.
4. Mince the mushrooms. Keep aside.

Preparation:
1. Make the Sauce for stuffing by heating the pan and adding the concassed tomatoes, chilli paste, mushroom mince, crushed peppercorns, oregano and cheese.
2. Slice the chicken breast halfway, so that it opens up into one large piece.
3. Flatten it more with a mallet, taking care that it doesn't break up.
4. Apply a spoonful of the sauce on the skin.

5. Layer the olives, and roll it up to form a kind of a swiss roll.
6. Tie it with a twine so that it doesnt open up. Further cover it with some clingwrap to seal it.
7. Keep it into the fridge for an hour.
8. Grease a baking pan. Fill it with some chopped garlic, onion and strained stock.
9. Take the rolled chicken breast out of the fridge. Take out the clingwrap and put it into the baking pan.
10. Bake till chicken is done. Take it out and cut the chicken into slices breadthwise.
11. Don't throw the pan juices and stock away.
12. Heat the leftover sauce. Add in the pan juices and stock. Add in the Soy Sauce and ginger. Bring to a boil.
13. Serve the chicken slices with Risotto or pasta or plain buttered rice with the sauce.

Note:
1. To make Stock: Heat oil in a crockpot, add in the spices and roughly chopped carrot. Stir for half a minute. Add in the trimmings and bones. Saute for a minute. Cover with water and bring to a boil. Simmer for 10 minutes. Strain.
2. An easy way out of the sauce is to substitute the concasse tomatoes and stuff with Ragu/Prego.

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Chicken Fry - An India meets China recipe

Lately in office we have been having a pot luck competition wherein different teams are busy conjuring up specialities and are being judged on this. I happen to be the one to taste and judge it. Now for some it may be envious, but believe you me, sampling so much food and critiquing it is not easy. All said and done, I get this chance to eat really killer dishes and post them here.
The one listed below was prepared by a team member who is a pure vegetarian and has never eaten a morsel in her life, but thanks to her husband who loves non-veg food, she prepares non-veg food. And this one was good.
Also, today happens to be our little one's birthday. He turns 3 today. Hope all the mischief has been left behind with the naughty two's and 3's bring in some peace in this household kind courtesy him.

Ingredients:
Chicken - 1 (1 Kg)
Red Chilli Powder - 2 Tsp
Corriander Powder - 3 tsp
Cumin Powder - 3 Tsp
Ginger Garlic Paste - 5 Tsp
Corriander, finely chopped - 50 gm
Mint, fint chopped - 50 gm
Black Pepper - 4 Tsp
Tomato Sauce - 5 Tblsp
Chilli Sauce - 4 Tblsp
Vinegar - 60 Ml
Soy Sauce - 60 Ml
Oil - For Frying
Salt - To Taste

Method:
1. Cut chicken into pieces.
2. Wash the pieces.
3. Prepare the marinade by mixing all the ingredients except the oil.
4. marinate chicken pieces in the marinade for 30-40 minutes.
5. Heat oil in a wok. Fry chicken pieces in it till done.

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Gobi aur Mirch ka Saalan

My affair with the saalan continues. There are so many saalan dishes that exist in the culinary lexicon that I feel that I have only scratched the surface. Historically, the saalan continues to puzzle me as I have not been able to dig deeper into its origins and the origins of the word. The present one has a nice taste to it and looks good too. I like my gobi dishes usually dry...the punju way...but this one was a pleasant surprise. It looked good, tasted good and was easy to prepare.

Ingredients :
Cauliflower - 1
Capsicum - 1 or 2
Tomatoes - 2
Onion Paste - 1 Cup
Ginger Paste - 2 Tsp
Garlic paste - 2 Tsp
Cumin Seeds - 1 Tsp
Cumin Powder - 1 Tsp
Corriander Powder - 1 Tsp
Garam Masala Powder - 1 Tsp
Red Chilli Powder - 1 Tsp
Yoghurt - 2 Cups
Peanut Paste - 1 Tblsp
Salt - To Taste
Oil - 10 Ml & for frying the florets

Method:
Pre-Preparation:
1. Cut cauliflower into florets. Wash and drain.
2. Chop tomatoes into little pieces.
3. Cut Capsicum into 1-in dices.
4. Whisk Yoghurt and keep aside.

Preparation:
1. Heat oil in a wok. Fry cauliflower florets. Take them out, drain and keep aside.
2. In the same oil, add cumin seeds.
3. Add in the onion, ginger & garlic paste. Cook till they turn amber or light brown.
4. Add in the Cumin Powder, Red Chilli Powder, Garam Masala Powder, Corriander Powder, Peanut Powder and salt.
5. Allow the masalas to cook.
6. Add in the Whisked Yoghurt and cook for 3 minutes.
7. Add in the Chopped Tomatoes and Capsicum dices.
8. Cook for 5 minutes. Add in the florets, a little water and cover and cook till done.
9. Serve hot with rice.

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Just Beet It !

Beetroots ...I've probably had them once in my life, in a salad....when I was a kid. Loved it then but somehow stayed away from them especially the cooked dishes. My wife and son have it once a week. Tells you a lot about parental influences on the children. Beetroots never entered my parents home...thus my aversion to them. Even liking fish took a long time for me as it never entered our house. My mother had a phobia about getting choked on a fish bone. She still has it...I moved on as I entered the food industry and started with continental kitchen. Fish is a separate course altogether in a traditional french cuisine.
Getting back to beetroots, here is one dish that my wife makes and both she and my son enjoy ... I typically stay from it.

Beetroot Fry

Ingredients:
Beetroot - 250 gm
Mustard Seeds (Rai) - 2 Tsp
Asafoetida (Hing) - Pinch
Cumin Seeds (Zeera) - 1 Tsp
Turmeric Powder(Haldi) - 1 Tsp
Corriander Powder - 2 Tsp
Red Chilli Powder - 2 Tsp
Urad Dal - 1 Tblsp
Salt - To Taste
Oil - 15 ml

Method:
1. Peel the beetroot and cut it into 1-in dices. Boil in water.
2. Once boiled, drain and keep aside.
3. Heat oil in a wok. Add in mustard seeds. Once they start sputtering, add in Cumin seeds, followed by urad dal.
4. Add in asafoetida, salt, corriander powder, turmeric powder and red chilli powder.
5. Once the masalas are cooked add in the beetroot pieces.
6. Cover and cook till done.
7. Serve with rice/rotis ...and lemme know how it turned out.

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Squid ... Frittered away

A few weeks back, I had asked for a few suggestions on making squid as I was planning to get them from the market and cook them. Apart from one from Angela, nothing poured in, making me think that perhaps squid wasn't in these days ( I know i'm kidding on this one).
Determination is one thing that is in great quantities especially when it has to do with cooking seafood ... I just love it. So I surfed a few pages and came across this nice one on the food network web page ( you can see the original recipe here). It has featured on the food911 program by Tyler Florence, and I decided to try it out. I've always loved the Food network and it was my staple when I working in the US.
Made a few changes, very few ...you can see them down here:

Ingredients:
Squid, cleaned - 250 gm
Milk - 3/4 Cup
Egg - 1 No.
basil leaves, dried - 2 Tsp
Curry Powder - 1 Tsp
Oil, for frying
2 cups refined flour
2 teaspoons red chilli powder
Freshly ground black pepper

Method:
1. Cut the squids into rings.
2. Mix the milk, egg, curry powder,black pepper powder and dried basil in a bowl with a fork.
3. Put the squid rings in this egg- milk mixture and chill for 10-15 minutes.
4. Heat oil in a wok for frying.
5. Mix the flour and red chilli powder in a plate; season with a fair amount of salt.
6. Dab the squidin the seasoned flour to coat.
7. Fry for 3 minutes or until they turn golden brown.
8. Once done, drain on paper towels.
9. Serve immediately with mayo dip.

Mayo Dip:
1 cup mayonnaise
2 Tblsp Tabasco Chipotle Sauce
4 garlic clove,finely chopped
3 Shallots, finely chopped
1/2 lemon, juiced
Parsley,dried - 2 Tsp

1. Combine all ingredients in a bowl and mix.
2. Chill for 15 minutes.
3. Serve as a dipping sauce with the squid.

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Chicken Whatever ??? ....

There comes a day in everyone's culinary life when you don't want to cook 'the run of the mill' fare, none of the exotic or different recipes appeal to you, and you really don't know what to do, but yet you are itching to do something new. So you hit the kitchen in full gusto and let your instinct take over, juggling between different spice bottles and flavorants and voila!-well, the result can range from a dish that could make escoffier envious or you could initiate a global movement to ban you from entering the kitchen.
Something very similar happened to me a few days back. You could blame it on the post festival season where you are totally stretched in the kitchen, while office has its own demands. Anyways, the result did not make me proud and make me wanna run to patent the dish, but the dish was good. If only the salt had been kept a little low, but then I always have lesser salt. :-)

Ingredients:
Chicken Breast - 2 pieces
Soy Sauce - 5 Tblsp
Garlic Paste - 2 Tbslp
Onion Paste - 3/4 Cup
Oregano, dried - 2 Tsp
Thyme, dried - 2 Tsp
Red Chilli Powder - 2 Tsp
Black Pepper - 2 Tsp
Tomatoes, made into a puree - 3
Salt - To taste ( Go a little easy ...with all that Soy around anyways)
Oil - 2 Tbslp

Method:
1. Wash,clean and cut the chicken breast into 2-in dices.
2. Marinate it with soy sauce, garlic paste, 2 tblsp onion paste, oregano, thyme, red chilli powder and black pepper.
3. Heat oil in a wok. Saute the remaining onion paste till it turns translucent.
4. Add in the chicken pieces and let the sear.
5. Once they are done, add in the remaining marinade and tomato puree.
6. Cook till done. Adjust the salt if required.
7. Serve hot with steamed rice.
8. Thank me if you like it ....don't curse me, if you don't.

Note: Please suggest a name ...I can't think of any.

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Pineapple Calypso - A trilogy of sorts

With this post I can comfortably say that I have completed a trilogy of fruit desserts... or rather a trilogy of getting fruits drunk :-D
After Pears and Figs, pineapple seemed to be a natural choice. The fruit lends itself so well not only to being cooked, grilled and baked independently but also as the perfect match to a lot of vegetables and meats. It can marry itself to a lot of spices too. After a dull saturday post diwali, i couldn't let Sunday pass me by and had to get myself in the kitchen before Monday caught up with me and office work took over in full flow.
What appeals to me about this dish is the simplicity in making it, the minimal use of ingredients and yet a heavenly taste ...an ideal dessert to finish of summer winter barbeques that you host in these months.
Having said this, my affair with using and amusing myself with fruits does not end here and I still have a few more to go. If you have any particular fruit dessert that you are looking out, do let me know. If its available, it will find its way to this blog.

Ingredients:
Pineapple - 1
Rum - 60 ml
Star Anise - 2
Cloves - 3-4
Sugar - to coat
Cinnamon Powder - 10 gm
Butter -30 gm

Method:
1. Clean the pineapple and cut it into slices.
2. Keep the shavings aside and make a pulpy puree out of it.
3. Marinate the slices in rum, star anise and cloves. Add in around 30 ml water to dilute it.
4. Before we cook them, dab them in sugar and cinnamon powder mix.
5. In a warm pan on the fire, add in the slices and cook them till they turn a tempting brown.
For the Sauce:
1. In the same pan, add in some butter and melt it.
2.Add in the leftover marinade & the pineapple puree we made from the trimmings.
3. Add in some water and cook till sauce thickens.

Presentation:
Layer the Pineapple slices on a plate. Pour the sauce on top.
Serve either hot or cold.
You can also serve it with coconut ice-cream.

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Baghare Baingan

Now Baghare Baingan is not my idea of a great Saturday Lunch, but when you have a wife who's idea of going to a restaurant is to have Baghare Baingan and you have a son who is in love with "Brinjals", then it becomes a feast.

Baghar comes to the Indian Culinary Lexicon from the sanskrit term Bagharna and is a cooking operation which involves the shallow frying in a fat of spices and flavourings. This fat of spices is not put in together but one after another like for e.g., Mustard seeds followed by sesame seeds followed by onions and the vegetable/meat/lentil product is added later. Also sometimes this procedure can be performed separately and then added to the finished product, linking it to a kind of tempering.

Ingredients:
Brinjals (Eggplant) ,small variety- 500 gms
Garlic Paste - 2 Tblsp
Garlic Cloves, Chopped Fine- 5-6
Ginger Paste - 2 Tblsp
Onion, Finely Chopped- 1
Cumin Seeds - 1 Tsp
Corriander Seeds - 2 Tsp
Sesame Seeds (Til) -2 Tsp
Khus Khus - 2 Tsp
Peanuts - 15
Dessicated Coconut - 1 Cup
Chilli Powder - 2 Tsp
Turmeric Powder - 1 Tsp
Curry Leaves - 5-6
Dry Red Chillies, broken - 2-3
Tamarind Ball - Marble Sized,soaked in a glass of water to extract its pulp
Oil - 5-6 Tblsp
Salt - To Taste

Method:
1. Roast Sesame seeds, Peanuts, Khus Khus, Dessicated Coconut, Corriander Seeds, Cumin Seeds, Onion in 2 Tsp oil.
2. Allow to cool and grind to a paste.
3. Add in Ginger-Garlic Paste, Chilli Powder, turmeric powder and salt to this paste. Keep aside.
4. Slit the eggplants from the top, without separating the eggplant into 4 pieces. Check the eggplants from inside for worms or insects.
5. Fill the slit eggplants with the masala paste.
6. Heat oil. Add chopped garlic, broken red chillies and curry leaves. Fry for 2 minutes.
7. Add in the eggplants. Fry for 2 more minutes.
8. Add in the tamarind extract. Cook covered on slow heat till eggplants are tender.
9. Serve Hot.

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Jamun-E-Gul - What's in a name? ...

Diwali season brings with it apart from different religious rituals and crackers loads and loads of sweets. Over the last few years the tradition of sweets has shifted from classic stuff like burfis, ladoos etc. to the more modern and classy chocolates. I would be lying if I stated that I hated the new modern concept as I have followed the concept of gifting handmade chocolate drops from the last 5 years to friends and family. However, with age comes maturity and the fallback on old customs. Hence, this year, I am shifting from my Choco-focus to the traditional sweets.

Talking of traditional sweets, always reminds of my all-time favorite ...Gulab Jamun. Why talk of it as only my favorite, no banquet in this country ( up north and east that is) is complete without a helping of gulab jamun.

Gulab Jamun ( Pronounced Gul-aab Jaa-mun) historically has been associated as having been a Bengali sweet ( wonder where that came from), though all attempts to trace out its history has proved futile by me, except, one story, that I came across on a foodie discussion forum online, which stated that a king in a princely state, was once presented with jamuns ( fruit) and he loved their taste and ordered they be grown in his kingdom. However, the climate and soil weren't suitable for their growth and the entire crop failed. The King felt very depressed over this. Seeing this, his royal cook conjured up these balls which resembled the fruit and offered them to the king, and voila! the king was happy again. Hence the name Jamun. Gulab was added because the syrup was rose water flavored.

As with a lot of dishes, this one too has its own set of variations associated with it. The variations are regarding the way of making them, to their shapes. In terms of shapes, you can vary between the large balls (lemon sized) to the small balls (marble sized) or move away from the round shape and venture into making them oblong shaped. There is one called Kala Jamun ... a darkish variety. It is prepared in the same way as the regular Gulab Jamun's except that the balls are coated with Castor sugar and then fried. The caramelized sugar gives the Jamuns the dark colour. They are often served garnished with dessicated coconut coating.

Another variation is the Zauq-E-Shahi. This one is associated with awadh cuisine and my exposure to them happened while I was training with the Dum Pukht restaurant brand. Zauq-e-Shahi consists of small marble sized gulab jamuns with a khus-khus and pistachio stuffing, dipped in rabri, a sweet preparation made with milk, and honey dribbled over.

The last one that I am aware of is the Jamun-E-Gul which is the regular Gulab Jamun stuffed with Pistachios and honey. This is the one that I tried out for this Diwali.

Personally, I like the gulab jamuns with Vanilla ice cream, but each one to his/her own taste & preferences.

In the end, this sweet is heavenly,no matter which variation we try out. I might be held accountable by Shakespeare for plagiarising his lines and twisting them to suit my requirements, but one bite of a gulab jamun and he would join me in echoing "What's in a name? That which we call a gulab jamun By any other name would taste as sweet." ( Lifted and tweaked from Romeo Juliet)

Ingredients: For Jamuns:

2 Cups Khoya, grated
5-6 Tblsp Flour (maida)
5-6 Tblsp Milk
Pistachio (Unsalted), finely chopped - 2 Tblsp
Honey - 3 Tsp

For the Syrup:

3 Cups Sugar
Cardamom Powder - 1 Tsp
Rose Water - 1 Tsp
Water -1.5 Cups

Other Ingredients:
Oil for frying
Pista Slivers
Almond Slivers

Method:
For the Sugar Syrup:
1. In a large thick bottomed pan dissolve the sugar with water.Add in the Cardamom powder and rose water.
2. Bring this mixture to a boil and simmer till the syrup is of one string consistency.

For the Jamuns:
1. In a bowl, combine the first 2 gulab jamun ingredients and mix well. Knead well adding milk, if required to form a firm dough.
2. Mix the honey & pista together and keep aside.
3. Divide the dough into 25 equal portions.
4. Flatten the portions a little with your hands, put the honey & pista in the centre and cover and roll into rounds.
5. Chill for 10 minutes.
6. Fry these balls in oil on slow flame till they turn golden brown in color.
7. Drain and soak them into the prepared sugar syrup.

Presentation:
Garnish the Jamun-E-Gul with chopped pistachios and chopped slivers of almonds.
Serve warm.

Note:
1. Sugar these days comes with its share of impurities. Ensure you take out the impurities with the slotted spoon, once the syrup is made.
2. While rolling the balls, ensure there are no cracks on the surface and that the balls are firm, else they will crack while frying.
3. Please ensure, the oil is not too hot for frying, as then the jamuns will not cook from within and crack either while frying or when they are soaked in the syrup.
4. One test of the oil temp is that, when you drop in a ball, it'll sink and then come right up to the surface.
5. One way of maintaining the temperature of the oil is to continue stirring the oil while frying. This also ensure the jamuns get cooked evenly.

Happy Diwali !!!

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Baked Figs ...What the Fig did I do ???

Returning to my commitment of trying new variations with fruits as I had promised on my poached pears post, this time I tried something with figs. More than anything, it was my curiosity. I had always eaten dried figs and used it in my cooking, but had never ventured to even taste fresh figs. Everytime that I went to the grocery store, a pack of fresh packed figs stared me in my face...begging to be tried (:-D).
Verdict - I think figs are an acquired taste ...atleast for me.

Ingredients:

Fresh Figs (Stemmed and quartered) - 4-6 Numbers
Sugar - 3 Tblsp
Honey - 4 Tblsp
Whisky - 90 ml
Butter - 1 Tblsp
Ginger - 1 Tsp

Method:
1. Melt butter in a pan and add in whisky, ginger, honey and water. Stir till honey dissolves and the mixture thickens a bit.
2. Dip the fig pieces in this liquid ...er...sauce :-) . Keep aside. ( This is to moisten the figs ... I typically soak them for a good 5 mins to let them soak in the liquid and retain some of it ).
3. Pour the sauce in a shallow baking dish.
4. Roll the figs in sugar to coat them. Put them in the baking dish.
5. Bake at 200^o for 10 mins or till sugar has caramelized and set in.
6. Serve hot or cold with ice cream, with the sauce ladled on top.

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The name's 65 ... Chicken 65 !!!

This has to be by far the most mysterious dish in the world ...thanks to the number 65 (Wonder if it'll inspire a thriller in the future). Click on the search pages and you'll find a dozen explanations of its origins exploding in your face (OK, I'm lying ...there are little under a dozen). Also, accompanied would be the various ways to prepare it, from the ones using corriander (Cilantro) in preparing it to adding sambhar powder, and guess what,... each claims it is THE original. People staying in Hyderabad needn't worry or break their heads...they can hop into the nearest restaurant and order a plate or get a masala mix of the magic potion and prepare it at home ( you only need to add in the chicken and in some cases salt).I was determined to get to the bottom of this mystery dish in terms of how it actually should be made. I tried asking a lot of true blue hyderabadis and they gave me different versions as well. I just took one version and tried it out. Taste wise it was fine...guess I couldn't match it appearance wise :-).I'm publishing a recipe I got from a friend who apparently learnt it from a cook preparing it at a local banquet.
Coming to it's origins, here are a few stories that exist around it's name:
1. It was created in a restaurant in the year 1965.
2. The chicken used for making Chicken 65 should be just 65 days old. (A lot of people have vouched for it).
3. 65 different spices go into the making of this recipe. (Sorry, my recipe doesn't)
4. It is the 65th item on the menu at Buharis hotel on Mount Road Chennai.
5. During a war in 1965, the Indian Soldiers needed something quick and easy to make. This one clicked, hence the name, with 65 denoting the year.
6. Someone used 65 dried red chillies to make it.
7. It took 65 tries to perfect this recipe.
I could go on with all kind of over the head stories to its name, but I guess, I will stop here. If anyone has a better explanation to it's name, please let me know.
Here is the version I got:
Ingredients:
1/2 KG Chicken pieces (Bone less) - Cut into 1.5" pieces
Cornflour - 100 Gm
Refined Flour (Maida) -100 Gm
Vinegar - 30ml
Garam masala - 1.5 Tsp
Curry Leaves - 10
Green chilli slit vertically - 10 nos.
Green Chillies - Finely Minced - 2 nos.
Ginger garlic paste-2 Tsp
Red Chilli powder - 2 Tsp
Black Mustard Seeds (Rai) - 2 Tsp
Cumin Powder - 1 Tsp
Turmeric Powder - 1 tsp
Soy Sauce - 2 Tblsp
Oil - For frying

Method:
1. Make a mixture of Corn Flour, Refined Flour, Soy Sauce, Turmeric Powder, Red Chilli Powder, Ginger garlic paste, cumin powder, garam masala and vinegar. The paste should not be too wet and neither too dry. It should be of coating consistency.
2. Mix the chicken pieces in this mixture and coat them well.
3. Cover the chicken mixture in its marinade and leave in refrigerator for an hour.
4. Remove the mixture from the refrigerator atleast 15-20 minutes before frying.
5. Heat the oil for frying. Add mustard seeds. As they crackle add in the slit green chillies and curry leaves ( you might notice from the photo, I also add in a dry red chilli...you can experiment too).
6. Add in the chicken pieces and fry till done. The chicken should be cooked through, reddish brown and crispy.
7. Serve hot garnished with lemon wedges.

Note:
1. You can also add in 1 Tsp Sambhar Powder in the marinade. A lot of people do that.
2. Some people also add in yoghurt to the marinade.
3. Vegans can substitute Paneer (Cottage Cheese) for Chicken.
4. Almost everyone adds red colour ...I personally do not use color in my foods and have refrained from doing it.

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Dry Fruit Fiesta ....a Shahi Affair !!!

The Holiday season is almost here. Diwali is around the corner and the entire atmosphere at least in India is getting festive. One of the biggest banes during Diwali is the sweets that you end up getting and the dry fruit that comes along. You really end up having so much, that you do not know what to do with it.
The other day while I was cleaning the Kitchen, I came across a huge supply of dry fruit stashed away (among other things ...my wife stashes away stuff, as if, in preparation for a nuke lockdown or something). Anyways, with Diwali around the corner and the possibility of receiving more such boxes I decided to do something about it.
The choices were fairly limited. Either make a dessert or a snack mixture with cornflakes. I decided to have a third option...make a main course dish. In the end, the dish turned out good..I liked it, my wife liked it, we had folks over for dinner...they liked it. One piece of caution though ...with the richness oozing out of this one...eat moderately.
I still haven't come around to naming this one...thought of Dry Fruit Medley ...wife didn't like the ring to it. She wanted some "Dhasu" name ( I'm really bad at this). So feel free, call it what you like. That's the best part of cooking you can really give fancy names to dishes.

Ingredients:

Dates, Seeded - 1/2 cup
Raisins - 1/2 cup
Cashews - 12-15 in number
Almonds - 12-15 in number
Figs, dried - 1/2 cup
Pistachio - 12-15 in number


Ginger Paste - 1/2 Tblsp
Garlic paste - 1/2 Tblsp
Zeera (Cumin) - 10 gm
Onion Paste - 1/2 Cup
Tomato paste - 1/2 Cup
Turmeric Powder - 1.5 Tsp
Red Chilli Powder - 1 Tsp
Garam Masala Powder - 1 Tsp
Amchur Powder - 1 Tsp
Salt - To Taste
White Butter / Ghee - 3 Tblsp
Rum - 30 ml


Method:
Pre-Preparation:
1. Soak Dates & Figs in water for 2 hours. After soaking, chop coarsely.
2. Soak Raisins in water and rum for 2 hrs. Drain after 2 hrs and keep aside. Do not throw away water.
3. Soak almonds in water and blanch.

Preparation:
1. Heat white butter/ghee in a wok.
2. Add zeera and let it crackle. Add in the onion, ginger & garlic paste. Fry till it turns golden brown.
3. Add in the turmeric, red chilli, garam masala and amchur powder. Fry for 2 more minutes till masala is done. (DO NOT burn it)
4. Add in the dates, figs, almonds, cashews, pista and raisins. Stir for 3-4 minutes.
5. Add in the salt, tomato paste and rum water(in which raisins were soaked).
6. Add some water, cover & cook till the dry fruits are tender and a thick gravy is formed.
7. Serve Hot.

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Poached Spiced Pears in Pear Sauce

When it comes to desserts, I always choose fruits over others (Yeah! even Chocolate)...not because of the nutrition and calorie part, but because of the simplicity and ease with which you can turn out a dessert that will surely make heads turn. Even a novice who turns up concocting disasters in the kitchen can create wonders with them ( that is where chocolate takes a beating...you need to know your stuff while working with chocolate). Also, the plate presentation becomes far easier because the way nature has endowed them with beauty to appeal to any eye.
Pears happen to be my favorite in desserts. They are shapely, juicy, delicious and so easy to make things with. Best they go with just about anything ( even other fruits).
This one is just one of the different recipes that I have turned out with fruits (largely Pears) and will continue posting on this site.

Ingredients:
5-6 Cloves
1 Glass Port Wine ( Can substitute with Red Wine)
1 Cup Water
1 Cup Sugar
4 Large Firm Bosc Pears

For The Sauce:
2 Small Pears
1 Tblsp Butter
4 Tblsp Sugar

Vanilla Ice Cream or any other flavor you like ( I chose a unique flavor called Gulab Jamun...loved it)

Method:
1. Combine first 4 ingredients in heavy large saucepan. Bring to boil, stirring to dissolve sugar. Add pears, reduce heat, cover and simmer until pears are tender(say 20 minutes).
2. Cool pears completely in syrup. Cover; chill in syrup overnight.
3. Transfer pears to a separate bowl. Cover and chill pears.
4. Core & Chop the small pears roughly and put in poaching liquid.
5. Boil poaching liquid in large saucepan until reduced to 1 cup.
6. Puree the poached roughly chopped pears. Add back to the reduced poaching liquid.
7. In a pan, melt the sugar over low heat, stirring with a fork, swirling the pan gently, until the sugar starts to caramelize.
8.Add in the butter( The butter stops further caramelization of the sugar, thus stopping it from burning).Let the butter melt (DO NOT try and touch this liquid with the fork or any ladle).
9. Add in the pureed pears with the reduced poaching liquid. Add in some water.
10. Let this sauce cook for some time. After say 5-7 minutes you will find that the caramelized sugar ( even the one sticking to the bottom of the pan) has dissolved in the sauce and the sauce has thickened.
10.Arrange poached pears on plates. Place scoop of ice cream on one side of each plate. Drizzle sauce over pears. Serve.

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Carrot Idli ( Steamed Carrot Rice Cake)

Truthfully I haven't been much of an Idli fan. To put it more clearly, contrary to the typical Indian guy who dotes on all Udipi fare like Dosas, Vadas, Idli & Sambhar, I can comfortably count myself out. Having said this, my wife has had a single purpose of ensuring I take to liking it, just like our son has (Idlis are his staple breakfast item). To reach her end goal, I have been subject to different variations of Idli over the past few years...fried idli, keema idli, prawn idli, tuna idli and now carrot idli.
Frankly all the above have been fairly well received by me. Guess, it's the plain jane stuff that bores my appetite.
I think I'll put it on record to say that this time I have had no hand in the preparation of the Idlis except clicking the photos and posting the recipe here.
Ingredients:
For the Batter:
Idly Rice - 3 Cups
Urad Dal - 1 Cup
Fenugreek Seeds (Methidana) - 1/4 Tsp
Rice Flakes - 1/2 Cup

Carrot (Grated) - 1
Basil - 1 Tsp
(I think you could try it out by adding thyme too!)
Salt To Taste

Oil ( for oiling the Idli Moulds)

Method:
1. Soak the Idly Rice, Urad Dal and Fenugreek seeds for 3-4 hours in water ( 1.5 times more water).
2. Now we have to grind this soaked mixture. Just before grinding mix in the rice flakes to the soaked mixture. Grind to a coarse paste.
3. Allow this to ferment for 10-12 hours.
4. Now mix the grated carrot,basil and salt.
5. Steam the Idlis in a Idli Steamer.
6. Serve with Tomato/Peanut/Coconut Chutney.

Note: You can substitute Carrots with Keema (minced Meat) too.
If you do not have a Idly Steamer, steam it in any deep dish. What's in the shape anyways? :-)
I am gonna post a few more variations more or less over the next few weeks, to let you have a look at the steaming process.

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Lasan ka Saalan (Garlic in Thin Coconut Gravy)

This has to be the simplest dish. Cooking it takes minutes ( please discount the time you'll spend peeling garlic and shallots) and it takes just great. Moreover, it is really healthy (Unless you want to add in loads of oil). I read this recipe some time back, coupled it with a variation my mother used to make and Voila! the dish was born. Could have called it Floating Garlic Islands but, nevermind.

P.S. : The squid thing is still awaited. Can't wait to get it and cook it.


Ingredients:
Garlic Cloves - Around 20 of them, Large ones
Shallots - Again around 20
Green Chillies, Slit - 4-5
Curry Leaves - 7-8
Methi Dana ( Fenugreek Seeds) - 1 tsp
Red Chilli Powder - 1 Tsp
Turmeric Powder ( Haldi) - 1 Tsp
Coconut Milk - 200 ml
Milk, warm - 100 ml
Oil - 2 tsp
Salt - To Taste
Lemon Juice - 10 ml


Method:
1. Heat Oil in a wok. Fry Garlic, Shallots and green Chillies until shallots turn translucent. Take out with slotted strainer. Keep Aside.
2. In the same oil, add in Methidana and curry leaves. Fry for a minute.
3. Add in Red Chilli powder and Turmeric Powder.
4. Stir and add in coconut milk, milk and salt.
5. Bring to a boil.
6. Add in the fried garlic cloves, shallots and Green Chillies.
7. Add Lemon Juice before serving. (Serve Hot)

Easy ...isn't it.

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This Squid needs some cooking ???

Here's something for which I am sending an S.O.S. out. I am planning to go across to the local market this weekend and pick-up some squid to cook. I can always get it back home and cook up either an Indian delicacy ( which by the way are very few when it comes to squid) or try out my own experiments (which can go either way....excitingly great or horribly awry).

I'm sure there are people across the globe who are dropping in to this site by mistake, and some of them must be excellent in their kitchens. I'm asking them to let me know of something I can do with squid, a dish that they have had or cooked up or is served locally.

I'm craving to cook up some good calamari :-)

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Tamatar aur Chana Dal Ka Saalan

Another one in the series of Saalan recipes after Mirch Ka Saalan published last month. I have tried to find out more about Saalan and the meaning of the word and it's origins but have not got far. One such source has been Chef Vaneet who has just opened a restaurant in Hong Kong called Babek (Check out website here).All of you in the vicinity please try it out. He has been known to me for over 10 years now and he can surely stir up magic with food. He had to say this about the Saalan, "It denotes a gravy of meat / poultry / fish , generally thin curry with or with out vegetables added to it and brown in colour."

Ingredients:
Tomatoes - 2 Ripe, cleaned and cut into pieces.
Chana Dal - 1 Cup, soaked in water for an hour
Ginger Paste-1/2 Tsp
Garlic Paste-1/2 Tsp
Turmeric Powder-1/4 Tsp
Red Chilli Powder-1/2 Tsp
Cumin Powder-1/2 Tsp
mustard Seeds-1/2 Tsp
Curry Leaves - 4-5
Onion - 1 Chopped Finely
Peanuts - 30 gm
Poppy Seeds - 1 Tsp
Coconut - 30 gm (Grated)

Method :
1. Heat Oil. Fry Onion, Cumin Seeds, Mustard seeds and curry leaves till onions turn golden brown.

2. Add ginger and garlic paste, turmeric powder, red chilli powder, tomato pieces and chana dal. Cook for 5 mins.

3. Roast Peanuts, Grated Coconut and poppy seeds and make a paste out of them. Add this paste to the mixture on flame. Fry for 3-4 mins.

3. Add in water to cover the ingredients. Cover and cook till chana dal has gotten tender or till done.

4. Serve with rice.

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Chhole-Bhature ... The weekend favorite !!!

Memories of childhood had a few things etched forever. Saturdays meant Chhole ( just as Sundays meant Rajma) and going out to a dhaba or indian chaat house meant having chhole bhature after chaat.

Things have changed since those good ol' days ...restaurants have mushroomed up in every nook and corner and everyone seems to be a master at cooking up everything ( why go far...I think so too :-D).
Chhole typically cooked with chickpeas or Bengal gram seem to be perfectly accompanied by Bhaturas or Kulchas. Strange, the name Bengal Gram, since the variety of chickpeas that we use to make chhole is a very new entrant to the Indian cuisine ( going by the ancient Indian Culinary History), making it's way through the mediterranean. The name was given kind courtesy the British, since they only found it in Bengal.
The word Chhole is synonmous with Punjab as is Bhangra. Punjabi cuisine has been known to be robust, thick and a fine balance of flavors. Erstwhile Punjab ( both in India & Pakistan) was divided into different regions from a cuisine point of view. So you had the rawalpindi region ( or Pindi for short), the Lahore and the Amritsari region among them, which explains the different versions of different dishes, Chhole being one of them.
I have over the last few years tried to figure out the differences between Pindi Chhole, Amritsari Chhole, Lahori Chhole & Chikkad Chhole. Most of the cookbooks, tend to give the same recipe, but a different name. This just adds to the frsutration of not knowing what have you actually ended up cooking. For starters, I still haven't unravelled this mystery completely.
As far as my know how takes me, Chikkad chhole & lahori chhole are the same. Chikkad in punju lingo means 'muddy'. In this dish the chanas are mashed in the cooking process, though not completely and the dish ends up looking as a muddy slush with some chanas still visible, though not in their perfect state.
Amritsari chhole are made with Kabuli chana, darkened with spices and with a nice thick gravy.
Pindi chhole ( pindi as they come from rawalpindi) are made with smaller chickpeas (not the Kabuli type), the gravy is dark and thick.
One thing though is common. They all have a tanginess thanks to anardana powder added to them, and a pronounced hint of cumin, thanks to the punjabi garam masala which has more cumin.
Then after all these varieties, is the one with a thinner and more gravy that is traditionally eaten with chawal (rice).

Ingredients:
Bengal Gram (Chana ) - 1 Cup
Black Cardamom (Moti Elaichi) - 2 No.s
Cinnamon (Dalchini) - 1" Stick
Bay Leaf (Tej Patta) - 2 No.s
Tea Bags - 2 No.s ( you can also use 2 cups of prepared black tea, strained)
Onion, Chopped Finely - 2 ( I prefer using a paste)
Tomato, Chopped - 2
Ginger Paste - 2 Tblsp
Green Chilli, Chopped Finely - 2 ( I just sliced them and put them in)
Garam Masala Powder- 2 Tsp
Corriander Powder (Dhania Powder) - 2 tsp
Red Chilli Powder - 1 tsp
Anardana (Pomegranate Seed) Powder - 1.5 Tsp
Salt To Taste
Oil - 100 ml

Method:
1. Soak Chana overnight ( or for 6-7 hrs) in water.
2. Drain and wash the chana in running water. Boil them alongwith black cardamom, cinnamon stick,bay leaves and tea bags ( or just add in the prepared tea) for 2 hours. (Better Pressure Cook for 30 mins).
3. Heat 4 tblsp oil in a separate cooking dish ( large enough to accomodate the chanas and gravy). Add Onions and saute for 5 mins on low flame. Add in the anardana powder and cook till onion paste turns golden brown. (Keep stirring to ensure you do not burn them).
4. Add ginger paste, tomatoes and chillies. Cook for another 3 minutes.
5. Add in the corriander powder, garam masala powder and red chilli powder. Cook till oil starts separating ( apporx. 5 mins)
6. Add in the chanas ( strain them and add them. reserve the liquid...Do NOT throw it away). Cook for 7-8 minutes.
7. Add in the strained liquid and salt. Cook till gravy thickens (approx. 15-20 mins).
8. Serve hot with onion rings, ginger julieenes and green chillies.

As you would have seen, cooking the chhole is not too difficult. Now we'll shift our attention to it's perfect accompaniment - Bhature.
Bhatura (Singular) is believed to have originated in Punjab and is a fried bread where the dough is allowed to ferment using yoghurt. Records from the erstwhile Mughal era state that Bhatura was a preffered bread for the Hindus who had it for breakfast alongwith sabzi (vegetable dish). Bhature can be plain or stuffed. The different stuffed varieties include aloo stuffed (stuffed with Potato mixture) & paneer ( stuffed with cottage cheese).
Ingredients:
White refined flour (Maida) - 4 Cups
Yoghurt (Soured) - 1 Cup
Salt -1 Tsp
Ghee (Clarified Butter) - 2 Tsp
Sugar - 1 Tsp
Baking soda - 1 Tsp
Warm Milk - 20 ml

Method:
1. Sieve the flour,baking soda and salt together.
2. Mix the ghee and the sugar with the flour.
3. Add the yogurt.

4. Add luke warm milk.
5. Knead well until the dough becomes soft and pliable.
6. Cover it with a wet cloth and keep aside for 2-3 hours.
7.Heat Oil in a wok (Kadhai) for deep frying.
9. Make small balls and roll them and fry in hot oil until golden brown.
10. Serve hot with Chhole.

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