Tomato Rice

It has been a really long time since I posted on this blog and going by the hectic schedule lying in front of me, it looks like a big struggle going forward.

The winters are here in Delhi and the fog is once again making the headlines. I have always loved the winters and am loving wearing my winter clothing. Hyderabad did not provide me with that opportunity. Talking about Hyderabad, I miss the Biryanis and the dishes special to that place, like the chicken 65 and Apollo fish. Tomato Rice is not special to Hyderabad, but it was to our household there, as Chennai was close by and our visits to Chennai or someone dropping in from there always got a bottle of tomato pickle from Grand Sweets in Chennai. It was a great shortcut to make Tomato Rice. In this post, however, I present the natural way to make Tomato Rice. Though I'm quick to grab all credits, this one has been the preparation of my better half, with no help from me at all.

Incase I miss out on another post, let me wish you all a very Happy New Year in advance.

Tomato Rice

Ingredients:

Basmati Rice - 2 Cups

Tomatoes, chopped - 4

Onion,sliced - 1

Garlic cloves - 4

Dried Red Chilli - 2 No

Coriander Seeds - 1 Tsp

Chana dal - 2 tsp

Turmeric Powder - 1/2 tsp

Oil - 2 Tblsp

Salt - To Taste

Green Chillies, slit - 2

Coriander, chopped - For garnish

Method:

1. Wash & cook rice adding salt. Leave aside to cool.

2. Heat Oil. Add red chillies, chana dal & coriander seeds. roast till done and take off flame.

3. Powder the above mixture after it has cooled completely. Keep aside.

4. Heat oil in a big wok. Add in the garlic and sliced onions. Fry till transparent.

5. Add in chopped tomatoes and cook till they turn mushy.

6. Add the roasted powder and turmeric and cook for 3 minutes.

7. Add rice to this mixture and mix well. Adjust seasoning.

8. Serve garnished with slit green chillies and chopped coriander.

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Dhaniawala Khumb

This blog has been lying dormant for almost a month. My new job and home have really taken me away from it in a way I couldn't even imagine. It's been a month in the NCR region and the speed at which life moves here has really taken us by surprise. The house is slowly limping to some sanity. Work has a new charm and the slight nip in the air is a wonderful change in the weather.

Dhaniawala Khumb

Ingredients:
Mushrooms, washed, cut into quarters - 500 gm
Whole garam masala
Boiled Onion Paste - 2/3 Cup
Ginger Garlic Paste - 6 Tsp
Green Chillies, slit, deseeded & chopped - 3
Red Chili Powder - 1 Tsp
Coriander Powder - 1/2 tsp
Yogurt, whisked - 1.5 Cup
2 Tblsp Cashew paste
Ghee - 3 Tblsp
Chopped Coriander -1 Cup
Ginger, cut into juliennes - For garnish

Method:
1. Heat ghee in a pan. Add in the whole garam masala. Saute till it begins to crackle.
2. Add in the boiled onion paste. Saute for 2 more minutes. Add in the ginger-garlic paste and cook, till the mix starts to turn golden brown.
3. Add in the chopped green chillies and stir for a minute.
4. Add in the whisked yogurt and stir to mix well. Mix in salt & red chili powder.
5. Add in half a cup of water and bring the mixture to a boil.
6. Add in chopped coriander. Cook for a minute.
7. Add in the mushrooms and cashew paste. Cook till mushrooms are done.
8. Serve hot garnished with ginger juliennes.

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Kadhai Paneer

Kitchen is a place where exotic dishes are turned out and mostly named after places or people. Here is a whole style of cooking that has been named after the vessel in which it is prepared. Kadhai cooking for one, turns out really thick and richly delicious dishes. Named after the indian wok called the 'Kadhai', the cooking uses little or no water and lets food cook in it's own natural juices. The Indian wok is different from its chinese cousin in being more deeper and narrower.

For starters, Kadhai cooking is not the only cuisine in India named after the vessel it is cooked in. There is also the Handi Cuisine and Tawa Cuisine. Kadhai cooking originated in Punjab nearabout Peshawar and made popular by the migrants.What set this cooking apart was the fact that it was quick cooking unless Meat was used and the dish could be transported to the dining table in the Kadhai ready to eat. The dishes are all tomato based thick gravies nicely spiced up with vegetables and/or meat. It is therefore spicy and has chillies. Incase you want to substitute lamb for paneer in the recipe below, cook the lamb till it's 3/4th done and then use it for Kadhai.

We are finally in Delhi and missing good ol' Hyderabad. The rushed life of the city is something we'll take time to adjust to. Just shifted into our new house and setting up stuff there. It will easily take time as we decided to take a duplex penthouse (something my better half always wanted) and the whole place needs a lot of work to be done since no one has lived there ever. Looking forward to a lot of cooking and grilling in the new house :)

Kadhai Paneer

Ingredients:

Paneer, Cut into Cubes - 250gm (Some even cut them into fingers)
Green Bell Peppers,Cut into dices - 3 (Again some prefer cutting into fingers)
Tomatoes -4 (make a paste out of 3, and cut 1 into dices)
Onions, finely chopped- 4
Ginger paste - 1 Tsp
Garlic Paste - 1 Tsp
Red Chilli powder - 1 Tsp
Coriander Seed powder - 1 Tsp

Black Pepper Powder - 1/2 Tsp

Turmeric Powder - 1/2 Tsp

Cumin Powder - 1/2 Tsp

Garam Masala Powder - 1 Tsp
Kasoori Methi - 1/2 Tsp

Green Chillies, slit and deseeded - 2

Corriander Leaves - A few for garnish

Ghee - 1 Tblsp

Method:

1. Heat ghee in a kadhai. Add in the onions and saute till they start turning golden brown.

2. Add in the ginger-garlic paste and saute for 2 minutes.

3. Add in the red chilli powder, corriander seed powder, black peper powder,cumin powder, garam masala powder and turmeric. Stir fry till they are cooked.

4. Add in the tomato paste and cook for 4-5 minutes or till the gravy is done.

5. Add in the Paneer cubes/fingers and bell peppers. Cook till they are done.

6. Add in the diced tomatoes and green chillies. Cook for 2 minutes.

7. Add in kasoori methi leaves just before finishing the dish and mix well. The gravy should have dried up by now and should be just enough to coat the paneer, bell peppers and tomatoes.

8. Serve hot garnished with corriander leaves.

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Makai mirch ka salan

If there is one thing that my better half will miss from Hyderabad it is undoubtedly the famous mirch ka salan. Over the last year or so,I posted many Salan recipes including mirch ka salan. This one is my variation on the famed mirch ka salan.
My other salan recipes are as under:
Mirch ka Salan
Gobi aur mirch ka salan
Tamatar aur Chana Dal Ka Salan
Lasan Ka Salan
Dry Fruit Salan

Makai Mirch Ka Salan

American corn - 1 Cup
Bhavnagari chillies, deseeded & sliced thickly - 5
Onions,roughly chopped - 2 Cup
Peanuts, roasted- 2 Tblsp
Sesame seeds (til) - 2 Tblsp
Desiccated coconut- 2 Tblsp
Fennel seeds (saunf) - 1 Tsp
Nigella seeds (kalonji) - 1 Tsp
ginger-green chilli paste - 2 Tsp
garlic paste - 1 Tsp
Red chilli powder- 1 Tsp
Coriander seed (dhania) powder - 1 Tsp
Turmeric powder (haldi) - ¼ Tsp
Tomato Paste - 1 Cup
Tamarind (imli), Lemon ball sized, soaked in ¼ cup of water
Oil - 4 Tblsp
salt to taste

Method:
1.Deep fry the Bhavnagri chillies in hot oil for a few seconds. Drain on absorbent paper and keep aside.
2.Heat the oil in a pan, add the onion paste and saute till it turn golden brown in colour. Add the ginger-chili paste, garlic paste and saute for 3 more minutes.
3.Add chili powder, coriander seed powder, turmeric powder, tomatoes and salt and cook till the tomatoes soften. Cool completely.
4. Grind this to a smooth paste.
5.Roast the peanuts, sesame seeds, desiccated coconut, fennel seeds and nigella seeds over a slow flame till all the ingredients are lightly browned. Powder this and keep aside.
6. Heat oil in a handi. Add in the first paste. Saute for 3 minutes.
7. Add in the second paste (Peanut, sesame, coconut, fennel seeds, nigella seeds).
8. Cook for 3 minutes.
9. Add in the american corn and cook till it is done. Add in the Bhavnagari chillies. Cook for 5 minutes.
10. Add in the tamarind pulp and mix well. Bring to a boil and simmer till oil separates.
11. Serve hot.

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Murg Navratan

When Dheeraj (my golf buddy) and I planned to spend my last weekend in Hyderabad cooking something up, I was clueless on what to cook up. He luckily took more time to land up home thanks to a big traffic jam in the city due to the airport expo. That was enough time for me to make my cooking plans.This one has been taken from a cookbook and has been contributed by Chef Arvind Saraswat from the Taj group of Hotels. I interacted with Chef Saraswat while I was doing my Industrial Training at Taj Palace in New Delhi. I was a beginner getting initiated in the culinary arts and he was a master at that time. I was deputed to him for 2 weeks to help him out in his trials for new dishes. My only job at that time was to ensure all the mis-en-place is done and the utensils for cooking are ready.
The dish is rich and mild. It look regal and tastes regal too. Dheeraj loved it and took some home too for his wife. By the time you see this post I would have left this city and would be flying to Delhi, leaving this house, this city and the people we had grown to love and taking some wonderful memories with us.

Murg Navratan

Ingredients:
Chicken, Cut into pieces- 1 Kg
Yogurt - 1.5 Cups
Ghee - 3/4 Cup
Whole garam masala- 2 Spoonfuls
Onion Paste - 1.5 Cup
Ginger-green chili paste - 2 Tblsp
Green Chilies, chopped finely - 2
Turmeric- 1/4 Tsp
Red Chili Powder - 2 Tsp
Cream - 1/2 Cup
Green Cardamom Powder - 3/4 Tsp
Mace Powder - 3/4 Tsp
Poppy Seeds - 2 Tblsp
Almonds, blanched and skinned - 1/4 Cup
Cashewnuts - 1/4 Cup
Melon Seeds - 2 Tblsp
Pistachios - 10

Method:
1. Marinate chicken pieces in whisked yogurt and salt.
2. Soak poppy seeds in water for 30 minutes. Make a paste out of poppy seeds, blanched almonds, cashewnuts, melon seeds and water.
3. Heat ghee in a large pan. Add in the whole garam masala and saute.
4. As the garam masala starts to crackle, add in the onion paste. Saute for 5 minutes.
5. Add in the ginger and green chili paste. Saute for a minute.
6. Add in turmeric & red chili powder dissolved in 2 Tblsp of water. This will prevent the powder from burning.
7. Bhunno for 2-3 minutes. Add in green chillies and saute for a minute.
8. Add the chicken along with the marinade. Put in 2 cups of water and bring to a boil.
9. Simmer till chicken is tender.
10. Add in the poppy seeds, melon seeds, cashew & almond paste. Mix well and bring to a boil.
11. Add cream and stir. Sprinkle the cardamom & mace powder on top.
12. Add salt to taste. Add in half the pistachios. Cook till gravy thickens and the fat comes to the surface.
13. Serve hot garnished with pistachios.

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Bharwan Aloo Chutneywale (Stuffed Potatoes in a Chutney gravy)

The last week has been busy. As my innings in Hyderabad come to a close, almost every day has been a mad rush. Day before,I went to the golf course and then Dheeraj (My golf Buddy) and me decided to catch up on some exciting meal. By the time we got through the meal, it was already 7 PM and I had to go for my farewell dinner which had been organized by my peers. Early next day morning we went to Srisailam and it was a hectic but wonderful trip. We managed to have the Abhishekam done and I could touch and pray to the Jyotirlinga. You cannot imagine the spirituality and calmness it provides. The aura in the sanctum has to be felt. Last night, my managers had organized a farewell dinner. So after driving back to Hyderabad,I straight away headed there. It felt both good & bad to meet them. Bad since I was leaving them and good, for the fact that I was leaving behind a real professional group of folks.
Coming to the recipe, this one's a sure killer. Potatoes occupy a special place in our house given my better half's love for them. This ensures that I am forever scouting for new potato recipes. This one immediately caught my attention.The richly stuffed potatoes, the tangy and spicy gravy all made for a star dish. We made it last to last week, the busy schedule prevented me from posting it earlier.

Bharwan Aloo Chutneywale

Ingredients:

Potatoes, Medium, Peeled and cut into barrel shapes - 750 gm
Paneer, shredded - 120 gm
Green Chilies, minced finely - 4
Ginger, grated - 1 Tsp
Cashewnuts, crushed - 7
Raisins - 15-20
Coriander - 150 gm
Raw Mangoes, peeled & chopped- 30 gm
Mint - 75 gm
Boiled Onion paste - 1 Cup
Ginger-Garlic Paste - 4 Tblsp
Cumin powder - 1.5 Tsp
Red Chili Powder - 1.5 Tsp
Garam Masala Powder - 2 Tsp
Tomatoes, Pureed - 1/2 Cup
Yogurt, whisked - 1.5 Cup
Cashew Paste - 4 Tblsp
Salt - To Taste
Oil - For Deep frying
Ghee - 2 Tblsp

Method:
1. Heat Oil in a Kadhai (wok). Deep fry potatoes till three-fourths done.
2. Remove and cool the potatoes. Scoop out the centre leaving around 1/4' from the sides.
3.Keep Aside.
4. Now prepare the filling by mixing the grated paneer, finely chopped green chillies, grated ginger and crushed cashews & raisins. You can also add in some of the scooped potato after frying it a little & mashing it.
5. Stuff this filling in the potatoes.
6. Put the mangoes, mint and coriander in blender and process.
7. Heat ghee in the kadhai. Add in the boiled onion paste. Stir for a minute.
8 Add in the ginger-garlic paste. Stir for 2-3 minutes or till fat separates.
9. Add in the cumin powder, stir for a minute.
10. Add in the mango-mint-coriander paste and red chili powder. Stir for 30 seconds.
11. Add in the whisked yogurt, a cup of water and mix well. Bring mixture to boil.
12. Lower the heat, add in the potatoes and simmer till potatoes are done.
13. Add in the pureed tomatoes. Stir for a minute.
14. Add in the garam masala and cashew paste. Bring to a boil.
15. Add in the salt and cook for another 3-4 minutes.
16. Serve hot with naan or roti.

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Vatral Kozhambu (Vegetable Stew)

Having been married to an Iyer Brahmin,exposed me to a very different cuisine altogether. A cuisine which was simple and mild yet marrying so many flavors. After having seen my grand mother-in-law cook and after really pestering her for recipes (she still doesn't understand the presence of a male in the kitchen), I have now built up a nice collection of Iyer recipes for all ocassions.
So what is a Vatral Kozhambu ? Vatral means dried vegetables and includes eggplant, gourd,onions, shallots etc. Kozhambu (Pronounced KoolAMbu) is a gravy/ stew dish from Tamil Nadu that is made without lentils in it.Typically it can have a tamarind base or a buttermilk base. Other variations too exist. Literally translated it means "Boiling Paste". I tried digging in deeper to find its origins but could not go far. Any other inputs are welcome.

Vatral Kozhambu (Vegetable Stew) Ingredients:

Tamarind, lemon sized ball,soaked in 2 cups of hot water
Eggplants,small, cut into small cubes - 4
Shallots, peeled - 8-10
Mustard seeds (Rai) - 1/2 Tsp
Dry Red Chillies - 2
Asafoetida (Hing) - A Pinch
Fenugreek Seeds (Methi Seeds) - 1/4 Tsp
Chana Dal - 1.5 Tsp
Sambar Powder - 1/2 Tsp
Turmeric (Haldi) - 1/4 Tsp
Rice Flour - 1.5 Tsp
Jaggery, powdered - 1.5 Tsp
Curry Leaves - 8-9
Salt - To Taste
Oil - 1 Tblsp

Method:
1. Extract the tamarind pulp and keep aside.
2. Heat oil in a thick bottomed vessel. Add the mustard seeds.
3. Once they start crackling, add in the dried red chillies, asafoetida, fenugreek seeds and curry leaves. Saute for a minute.
4. Add the chana dal and saute it till it starts to turn golden brown. Add in the eggplants and shallots. Fry for a minute.
5. Add in the sambar powder, turmeric powder and tamarind extract. Simmer on low flame for 10 minutes.
6. Make a paste of rice flour with little water (thick paste without lumps).
7. Add this paste to the simmering mixture and bring it to a boil.
8. Add jaggery and salt and mix well.
9. Serve hot with rice.

Note:Readers willing to try out new things can also read my older post on Mutton Chops Kozhambu .

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Sambar Powder

The last few weeks have been extremely lazy. I have been enjoying my month long leave by covering up on much needed sleep, reading a few books which had been kept for a later date and sorting out the household stuff before the packers and movers drop in. I have also tried calling up a few property brokers in NOIDA to fix up place but I guess they are lazier than me.
As I leave the southern part of India, nostalgia seems to be setting in. So, I have been trying out various southern cuisines and delicacies. One thing that hits me is the relative ease by which we get all ingredients required so easily these days. Sambar powder is one such thing. Gone are the days when the women of the house would make their own masalas. The huge mortar and pestle was a family must. It was huge and sometimes required 2 people to grind the masalas. Another interesting thing was the variation each household had, hence the same dish would taste differently in different houses. Even something as simple as Sambar. Since, I would be using a lot of sambar powder in the days to come, I decided to post one on how to make your very own. These are different versions from different regions and communities that I have come across. Anyone else with more different versions of this magic powder, please shout out ... I would love to collect as many as possible.

Sambar Powder - My Mother-In-Law Version

Ingredients:

Dried Red Chillies - 1 Cup
Coriander Seeds- 1 Cup
Black Peppercorns- 2 Spoons
Chana Dal (Yellow Split Peas)- 1 Cup
Dry Curry Leaves - 2

Method:
1. Separately dry all the ingredients in the sun for 2 days.
2. Dry powder them together.
3. Mix well and store in an airtight container.

Sambar Powder - The Tamil Version I

Ingredients:

Dried Red Chillies - 350 gm
Coriander Seeds- 350 gm
Black Peppercorns- 40 gm
Chana Dal (Yellow Split Peas)- 1/2 Cup
Tur Dal (Red Gram Dal)- 1 Cup
Turmeric Root - 7-8

Method:
1. Separately dry all the ingredients in the sun for a day.
2. Powder the red chillies separately and powder all the rest together.
3. Mix with the chili powder and store in an airtight container.

Sambar Powder - Tamil Version II

Ingredients:

Dried Red Chillies - 2 Cup
Coriander Seeds - 1 Cup
Chana Dal - 1/4 Cup
Urad Dal - 1/4 Cup
Fenugreek Seeds - 1/4 Cup

Method:
1. Dry roast all ingredients separately. Allow to cool.
2.Grind all together.
3. Store in an airtight container.

Sambar Powder - Andhra Version

Ingredients:
Dried Red Chillies - 10
Coriander Seeds - 3/4 Cup
Black Peppercorns - 1 Tblsp
Chana Dal - 1 Cup
Fenugreek Seeds - 1/4 Tsp
Asafoetida - A Pinch
Oil - 2 tsp

Method:
1. Heat oil.Fry all ingredients on low flame.
2. Allow it to cool down a little.
3. Powder in a grinder.
4. Store in an airtight container.

Sambar Powder - Kerala Version

Ingredients:
Dried Red Chillies - 50 gm
Coriander Seeds - 100 gm
Chana Dal - 1 Tsp
Fenugreek Seeds - 1 Tsp
Asafoetida - 50 gm
Coconut Oil - 1 tsp

Method:
1. Heat oil over low flame. Add asafoetida followed by red chillies. Fry for 2 minutes stirring continuously.
2. Add in the coriander seeds, fenugreek seeds and finally the chana dal. Fry till the chana dal turns golden brown. Keep stirring continuously all this while.
3. Allow it to cool down a little.
4. Powder in a grinder.
5. Store in an airtight container.

Sambar Powder - Karnataka Version

Ingredients:

Dried Red Chillies - 8-10
Coriander Seeds - 3 Tblsp
Cinnamon - 2 1" Sticks
Asafoetida - 1/4 Tsp
Chana Dal - 2 Tblp
Fenugreek Seeds - 1/8 Tsp
Dessicated Coconut - 4 Tblsp
Curry Leaves - 15
Oil - 2 Tsp

Method:
1. Heat 1 Tsp of oil on low flame. Add in the coriander seeds, asafoetida, fenugreek seeds & cinnamon. Once done empty in a bowl and allow to cool.
2. Add the red chillies in the same pan and roast until they start to darken. Take off the flame and empty in the same bowl.
3. Add the remaining oil in the pan. Add in the chana dal and fry till it starts to turn golden brown. Empty it into the same bowl.
4. Add in the coconut and curry leaves to the pan and roast till coconut starts to turn brownish. Empty in the same bowl.
5. Mix all the roasted and fried ingredients in the bowl and grind them together.
6. Store in an airtight container.

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Quiche

The days have been extremely sleepy and lazy as I have been lying around at home for the past three days and flipping channels on the TV. It's also the reason why I am posting suddenly with a renewed vigor that was absent for sometime now.
To let you all in on some happenings here...I have just managed to take another decision to finally call it quits here and move on to Delhi. Not that I don't like the city, but just like home is where the heart is, the reverse is also true. I think the time has come to move back to one's roots and get back to parents. Funnily, when we are young we try our level best to get as far away from them as we can, and then after some time, you do everything to do the opposite and get as closer to them as possible. Moreover, the opportunity out there is more exciting than the present one and what's life without challenges.
Krithika, I already told you the news yesterday so you cannot call and say you read it here first.
Getting back to the topic of this post, Quiche's a baked dish, which consists of a egg and milk mixture in a pastry crust and some other ingredients like ham, mushrooms, celery other vegetables added in. Both me and my better half are big fans of the Quiche that you get in the Maurya Sheraton Hotel's Mithai Shop....it's amazing. Since we were missing that lovely quiche so much I decided to try it out at home. What came out wasn't as fab, but yes! it did subside that craving for sometime.

Mushroom, Shallot & Cheese Quiche

Ingredients:

For the Crust:
Refined Flour - 1.5 Cup
Butter, cut into cubes (.5 ') - 1/2 Cup
Egg - 1
Salt - 1 Tsp
Water - A Few Drops

For the Filling:
Butter - 2 Tblsp
Mushrooms, quartered & sliced - 1 Cup
Shallots, finely chopped - 1/2 Cup
Gruyere Cheese, grated - 1.5 Cup
Milk - 1/2 Cup
Cream - 1/2 Cup
Thyme, crushed - 3 Tblsp
Eggs - 2
Scallions, sliced - 1/2 Cup
Red bell pepper, Finely Chopped - 1/2
Black Pepper - 2 Tblsp
Salt - To Taste

Method:
For Crust :
1. Sift the flour and the salt together. Add butter and mix with soft hands by rubbing your fingers in the mixture till a coarse meal forms.
2. Add a whisked egg and 1 tsp Cold water to this coarse meal. Knead gently to form a dough.
3. Wrap in plastic and chill for an hour.
4. Take dough and roll it out on a lightly floured surface in a round shape.
5. Take a buttered pan with a removable bottom. Transfer rolled out dough to the pan.
6. Press on the bottom and the sides of the pan. Trim out excess dough.
7. Pre-heat oven to 400 °F. Fill pan with dried beans and bake for 20 mins or until crust is golden.
8. Cool.
For Filling:
1. Melt butter in a skillet. Add in the shallots. Saute till they turn translucent. Will take about 2-3 minutes.
2. Add in the scallions and Red Bell Pepper. Saute for another minute.
3. Add in the mushrooms. Sprinkle salt and pepper. Saute till mushrooms are tender. Will take about 10 minutes.
4. Sprinkle thyme and cook for another minute.
5. Take out on a plate and cool this mixture.
6. Sprinkle some thyme on the crust followed by some grated cheese.
7. Add in the mushroom mixture.
8. Whisk cream, eggs, milk, salt and pepper in a bowl.
9. Pour this mixture over the mushrooms.
10. Sprinkle with the remaining cheese on top.
11. Bake the quiche for 20 minutes at 350 °F or till custard is set.
12. Serve at room temperature.

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Grilled Masala Aloo Wedges

Entertaining guests at your place can be quite tricky, especially if its the same old regular crowd coming in too often. You cannot repeat your snacks and make it a regular affair wherein all your friends are gonna be laying bets if Seekh Kababs will be featuring on the snacks menu again that evening. You also cannot prepare something so exotic that'll kill you throughout the day in the kitchen or keep you in the kitchen for most of the evening when the party is going on.
The easiest option is too choose a new restaurant each time and order some takeaways or home delivery. Else, you can keep your mind open and have ideas for new dishes flowing in.
My better half loves potatoes. Being a veggie she doesn't have too many options I guess, that too, coupled with the fact that she hates Paneer and Mushrooms. So I need to keep thinking on my toes for new potato dishes as starters. This recipe is one such concoction.

Grilled Masala Wedges

Ingredients:

Potatoes - 5
Ginger Garlic Paste - 2 Tblsp
Gramflour - 50 gm
Cornflour -15 gm
Onion paste - 2 Tblsp
Red Chilli Powder - 1 Tblsp
Garam Masala Powder - 1 Tblsp
Kasoori Methi - 1 Tsp
Yogurt - 1 Cup
Egg - 1 No.
Lemon Juice - 1 Tblsp
Oil - 3 Tblsp
Salt - To Taste

Method:
1. Parboil the potatoes, peel them and cut them into wedges. Keep in salted water.
2. Prepare marinade by mixing all remaining ingredients except oil. (Ensure no lumps are there)
3. Drain potatoes and mix them with the marinade. Keep for 30 mins.
4. Oil a grilling rack and arrange the marinated potatoes on it.
5. Baste with oil and grill till done.
6. Sprinkle with chaat masala and serve with mint chutney.

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Shorshe Eel - Flavors of Bengal

The other day at our local cash & carry mall, I came across some freshly dressed eel. To be honest I had never tried out eel ever before and was really itching to take it home and prepare it. The real problem started once it got home. I really did not know what to prepare and then it struck me to prepare it the Bengali way. I have always loved the way Bengalis prepare their seafood. So uncomplicated yet so tasty. Since I dig mustard and have a bottle of Kasundi always at hand, I decided to make the Shorshe Maachh only that this time the maachh was the eel. Shorshe is the bengali word for Mustard or Rai.
I made it a little more thicker than usual and boy! It flew off the plate literally. I got a Kg of fish and it did not make it past dinner time. I took it to office in the evening and Smitha our HR partner in crime literally cleaned the bowl dry. I did not disclose it to her at the beginning that it was eel, and when I told her after she had finished, she didn't seem to mind much.

Shorshe Eel

Ingredients:
Eel - 1 Kg
Kasundi (Bengali Mustard Sauce) - 12 Tblsp
Yogurt - 12 Tblsp
Ginger-garlic paste - 5 Tblsp
Tomato, cut into 4 pieces - 2
Green Chillies, slit - 3
Kalonji (Onion Seeds) - 1 Tblsp
Black Pepper - 2 Tsp
Salt - To Taste
Lemon Juice - 8 Tblsp
Mustard Oil - 8 Tblsp

Method:
1. Wash and keep the eel aside. Rub it with salt and pepper and soak in lemon juice.
2. Make a smooth paste of Kasundi, yogurt and ginger-garlic paste by whisking in a bowl.
3. Heat oil in a wok. Add in the kalonji.
4. As the kalonji crackles, add the yogurt-mustard mixture and stir to mix. Bring it to a boil.
5. Add in salt, tomato pieces and green chillies.
6. Add the eel to the gravy and cook till the eel is soft. (10-15 minutes)

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Modaks - The food of the Lord

I have been out of action for the past 2 weeks with no posts and no must see 5 recipes for the week. A lot has been going on personally in these few days which for reasons known to me cannot be communicated right now. The festive season has started and will continue till the years end. This time will be a delight for all gastronomes. Hyderabad is at its vibrant best and you can find huge idols of Lord Ganesha at most places. The lord visited our abode too and was with us for the past 7 days. Its a ritual every year now and it feels good to connect with your spiritual self every once in a while.
My better half makes these yummy steamed modaks that are relished by everyone. This year we went a step further and tried the non-steamed ones with Khoya. The result was not as visually perfect but they were a treat to have.

Steamed Modaks

Ingredients:
Rice Flour - 300 gm
Jaggery (Shakkar) - 200 gm
Cardamom Powder (Elaichi Powder) - 1 Tsp
Coconut, grated - 1
Oil - A Few Drops

Method:
For the Filling:
1. Heat a wok and add in the coconut and jaggery. Cook till jaggery melts.
2. Add in the cardamom powder.
3. Mix well and keep aside.

For the Modaks:
1. Boil a glass of water.
2. Add in the rice flour and mix well.
3. Cover vessel and cook on medium heat for 10 minutes.
4. Take it off the flame and add in a little oil. While it is still hot knead to form a dough.
5. Make small equal sized balls.
6. Take a ball at a time and flatten it.
7. Add in a spoonful of the coconut and jaggery mixture.
8. Dip thumb and index finger in oil and make 6 small pinches side by side on the outer edges of the cup
9. Fold them together on the top and Join to form a peak. It should look like a gralic pod.
10. Steam the modaks for 15-20 minutes.
11. Serve.

Chocolate Modak:

Ingredients:
Khoya - 1 Kg
Sugar - 300 gm
Cocoa Powder - 100 gm
Method:
1. Heat Khoya in a wok till all moisture evaporates.
2. Add in sugar.
3. Add in Cocoa Powder.
4. Heat on medium flame till the mixture boils.
5. Reduce Flame and keep stirring the mixture till it starts hardening slightly.
6. Cook till mouldable.
7. Mould into Modak Shapes (Should look like a garlic pod).

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Masala Chicken Wings

So chicken wings are in vogue these days... at least in my household. After the buffalo style variation the last time, I did not want to give it up and here I am with another variation. This one is much drier and unlike the fried kind which I posted last time, this one is grilled.

Masala Chicken Wings

Ingredients:

Chicken Wings - 10
Onion, roughly chopped - 1 cup
Scallions, roughly chopped - 2/3 Cup
Garlic - 3 Cloves
Nutmeg, grated - 1/2 tsp
Cinnamon - 1" Piece
Black Peppercorns - 10
Red Chili Powder - 1/2 Tsp
Cloves - 5-6
Dried Thyme - 1/2 Tsp
Green Chillies, chopped - 2
Tabasco Sauce - 8 drops
Soy Sauce - 2 Tblsp
Oil - 3/4 Cup
Lemon Juice - 1 Tsp
Salt - To Taste

Method:

1. Take all the ingredients except the chicken wings and puree them together in the food processor.
2. Marinate the chicken wings with this mixture. (Rather than spooning the marinade over the chicken wings, rub it into the wings and spoon the remaining over).
3. Keep the marinated chicken wings aside, covered and chilled, for 30 minutes.
4. Heat your grill. Arrange the chicken wings on the grill and grill for 30 minutes or till done.
5. Keep turning from time to time to avoid uneven cooking.
6. Serve Hot.

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Chicken Wings

I remember my first visit to the US and how I enjoyed eating Buffalo wings. The icing on the cake however was an episode revolving around one of my team leads who was accompanying me on the visit. We usually went out to eat together and when I ordered Buffalo wings, he always gave me a weird look and never ate them (he was a chicken eater though). It's on our return back to India, that he walked up to me one day and stated that he was puzzled, as to how come Buffaloes had wings and how come they were so small. The incident still makes me smile when I think of it or while having wings.
One super place for good beer and wings has to be the Winking Lizard in Cleveland. It was my regular haunt during my stay in Cleveland. They also have a world tour of beers ( 100 beers from around the world) and I took part in the challenge for 2004. Unfortunately I could only finish 80 of them and we had to shift back to India.
So let me clear the whole issue about what are buffalo wings ? Buffalo wings are chicken wings sections (and drummettes too) that deep fried and coated with a margarine and hot sauce. They get their name from the city of Buffalo, New York where they originated from. They are different versions to its origins, some involve the anchor bar where Teressa Bellisimo is credited for coming up with these when her son came late night unannounced with a lot of his friends. One version again credits her for coming up with these for her catholic guests who were buying a lot of drinks around midnight on a Friday.
I made it to the Anchor Bar in Buffalo when me and my better half were en route to Niagara Falls from Cleveland. I ended up buying a few bottles of their hot sauce for wings ( though I have a prejudice towards using Frank's Hot Sauce).
This particular recipe is my own concoction and is a regular at my place for beer parties.

Chicken Wings

Ingredients:

Chicken Wings - 10
Soy Sauce - 2 Tsp
Red Chili Powder ( or Paprika) - 1/2 Tsp ( You can reduce to 1/4 if you do not want them spicy)
Salt - To taste
Minced Garlic - 1 Tsp
Butter - 1/4 Cup
Hot Sauce - 1/4 Cup ( I love Frank's)
Oil For Deep Frying

Method:
1. Marinate the chicken with Soy Sauce, salt, minced garlic and red chili Powder.
2. Heat enough Oil in a deep fryer or a wok to cover the wings entirely.
3. Heat a saucepan and add in Butter and Hot Sauce. Stir until butter has melted and the mixture is well blended. Remove from heat.
4. Fry the wings in the oil for 10 minutes or till they are done.
5. Remove from heat, and place them in a bowl.
6. Add in the sauce and stir together to mix evenly.
7. Serve hot with a dip and celery sticks.

Note : If you want them to taste as they do in restaurants, then omit the Soy Sauce and add in Flour. Coat the chicken wings and keep in a chiller for 30 minutes.

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5 Must See Recipes For The Week

It's been a breezy week and before I have known it, the week has gone by. Cooked up some nice wings on the weekend and managed to play golf on Sunday, which is an achievement, considering the last 4 weekends that have been lost to laziness and rain.
The food blog world has been exploding with newer blogs getting added and some interesting recipes finding their way into the cyberspace. Though what pains me the most is the fact that I still run into a lot of the normal fare and I still struggle to find some experimentation. I should not really be pointing fingers when this very blog also dishes out regular fare most of the time. This week's selection features mostly classics, one of which I like immensely since I first tried it 10 years back.

1. Ratatouille - Yes! you heard it right. It was the name of a very famous animated movie of recent times. It's a French stewed vegetable dish that originated in Nice. It's full name is ratatouille nicoise. It's a perfect summertime dish, though I prefer to make it anytime. Also, I tend to use much more courgettes than aubergines. It's simple to make and is a good and tasty lunch option.

2. Red Curry Chicken with Vegetables - A much more thicker version of the traditional thai dish. Also it uses more vegetables than you'll find in any other red curry chicken preparation. More spoonful for every spoon is the moral of this recipe.

3. Zucchini and Squash Frittata - For beginners Frittata is an Italian Omelet. I love Frittata's and love to try them out whenever I can. I totally agree with Lydia and would recommend finishing under a broiler or salamander rather than flipping it on stovetop, but the more adventurous can still try it out. For the meat lovers, try adding a few chunks of ham to the mix.

4. Cinnamon Muffins with Pineapple and Mascarpone - I salute the creativity in this recipe. Stuffing pineapple and mascarpone is a great idea and maybe adding chocolate will add more sin quotient to this healthy treat.

5. Pesto Chicken Sandwich with Caramelized Onions and Havarti - Great idea for sunday dinner. The kids will surely love it. The pesto chicken is a fantastic idea and adds a new dimension to the meal.

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Of Punches and Cups

Over the last few weeks I have surrendered to the fact that I am not going to get any time for pursuing anything due to my hectic schedules. Golf has suffered (haven't played for 4 weeks now), this blog has suffered (my posts have gone down) and so has my appetite for watching movies (Can you believe I still haven't seen the new Batman flick).
Therefore this resolve to fight it out and take out time to do what I enjoy doing the most ...I'll play a round of golf this weekend, make up for my posts by cooking 4-5 dishes over the weekend while I'm at home and see atleast 2 movies.
The highlight though has been the Olympics. I loved the Gold the Abhinav got and the out of the blue bronze in wrestling. But the star for me personally have been the three Pugilists who have really paved the way to make it an upcoming sport in India. Strangely did anyone notice that all the medals that we picked up were in Individual disciplines ( now is teamwork disappearing) and also in Sports that can be associated with violence ( Shooting, Wrestling, Boxing). I loved watching Akhil and Vijinder box their way to the hearts of so many Indians. They really packed a punch or two in their bouts.

Now talking about punches of the gastronomical kind - the punch is a term used loosely for mixed drinks that contain lot of fruit juice and traditionally served in Punch Bowls. Interestingly, the punch has an indian connection as the word is supposedly a derivation of the word Panj meaning Five. In olden days, the panj was an arrack based drink made with 5 ingredients and found its way to the English shores through the British East India Company and then gradually to the rest of Europe. Other stories abound about it being a derivation from the Puncheon which was a cask from which the punch bowl was made. Rum is the most popular base for Punches, though you have punches made with Brandy and wine too.

Cups though are a type of Punch are generally lower in alcohol as compared to the regular punch. The Pimms Cup is the most popular of cups. The Pimms No. 1 which is required to make the Pimms cup is a gin based beverage made with dry gin, spices, liqueur and fruit juices. It is named so because it was created by James Pimm, an English Bar Owner. it became so famous that he started mass producing it in bottles. It is supposed to be a secret recipe and has a low alcohol content. Talking of Pimms, though you have Pimms No. 1 easily available, try the Pimms No. 3 (Now available as a winter version seasonally). I love the Pimms No. 3 and find it amazing during the cold winter season. The winter version is brandy based and infused with spices and orange peel. The Pimms Cup is the traditional drink of Wimbledon. The recipe for Pimms Cup is as follows:

Pimms Cup

Ingredients:
60 ml Pimms No. 1 Cup
180 ml Ginger Ale
60 ml Lemon soda
1 Cucumber Spear

Method:
1. Add ice in a hi-ball glass.
2. Add Pimms No. 1, then Ginger ale and finally soda.
3. Stir well and garnish with the cucumber spear.
4. Serve.

if you do not have lemon soda. Just squeeze juice of 1 lemon into the glass. You can also use 7-up instead. Both will do.

Other Pimms products besides the popular No. 1 are as follows:

Pimms No. 1 Cup- Gin based
Pimms No. 2 Cup- Whisky Based
Pimms No. 3 Cup - Brandy Based
Pimms No. 4 Cup - Rum Based
Pimms No. 5 Cup - Rye Based
Pimms No .6 Cup - Vodka Based

No.2, 4 & 5 have been phased out. No. 3 is phased out but sold as Winter edition with certain more additions. No. 6 is available in limited quantities.

Coming to Punches, the Planter's Punch is a common summer drink made with Rum. Though there are other punches that exist, Planter's punch has been extremely popular. There is infact a rhyme as to how it is made. It goes like this,

This recipe I give to thee,
Dear brother in the heat,
Take two sour of lime,
To one and half of sweet,
Of Old jamaica pour three strong
And add four parts of weak.
Then mix and drink. I do no wrong -
I know whereof I speak.

It has also been declared the 'King of rum drinks' .
My recipe is a little different from the rest, in both the way the ingredients have been used and the way it has been built ( floating rum instead of mixing it).

Planter's Punch

Ingredients :
Dark Rum - 60 Ml
Orange Juice - 60 Ml
Pineapple Juice - 60 Ml
Lemon Juice - 15 ml
Grenadine - 1 Tsp

Method:
1. Combine the juices in a shaker with ice and shake well.
2. Strain in a tall chilled glass.
3. Sink grenadine. Just pour it in and it will sink down to the bottom.
4. Using a spoon, float the rum on top.
5. garnish with a cherry or an orange slice and serve.

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5 Must See Recipes For The Week

My weekdays are really becoming extremely busy and I do not have much time to squeeze out. There are so many recipes that I have tried out but haven't found the time to post. There are many more that I have checked out on other blogs, and I cannot get around to try them. Thankfully I tried out the BBQ chicken 'Bama style last weekend and it turned out real yummy.
This week has again got an amazing collection. Must say bloggers around the world are getting more and more adventurous.

1. Stuffed Baby Eggplant - Though Red Bell Pepper is mentioned as optional, I would make it mandatory. Really makes the dish more appealing. An easy to make dish and blends the varied ingredients well. I would also add in some crushed black pepper or paprika for the extra bite.

2. Citrus Fish with Bell Pepper Couscous - If its from Rachel Ray, it has to be good. I have followed her programs regularly and am more than impressed. I have tried citrus fish before (my own version) and it turned out good. An absolute stunner for a hot afternoon. Add some vodka to the marinade.

3. Pickled Mushrooms - Easy to make side dish. I would rather try it out as a filling for a wrap.

4. Spicy Szechuan Green Beans - I have never taken to green beans, but this recipe makes me want to try it out. Just the right blend of ingredients and the marriage of shrimp, beef and greens makes it a winner.

5. Dutch Baby Pancakes with Vanilla Apricot Sauce - I have never made baby pancakes, and going by the photos, they look absolutely delicious. I will try them out with Peaches and probably even strawberries.

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5 Must See Recipes For The Week

It was a nasty weekend. It started pouring on Friday evening and didn't stop till Sunday. What followed in between was total chaos. A lot of areas in the city got waterlogged and flooded. Roads got blocked and almost everyone waited for the rains to stop. Finally yesterday was a relief. No rain, a fleeting glimpse of the sun and life back to normal. One of the reasons I could not post my weekly five in time and was busy ensuring work at office goes on as usual.

This week's selection has been totally exotic. Apart from some usual fare the rest are really out of this world and totally different.

1. Spicy Date Chutney - Sweet, spicy and a little tangy...an explosion of flavors ...excellent for a dip with some fritters and cheese sticks.

2. Eggplant Parmesan - Easy to make, great to look and wonderful to eat plus light on the stomach. A great accompaniment to some pasta or a nice go-along with a soup meal. If you don't want to top it with pesto try some salsa.

3. Barbecued Chicken 'Bama Style - I love barbecued chicken and this is a very different recipe. Horseradish makes for a great addition. I have 2 bottles lying in my kitchen shelf and now I know what to do with it. Next on the list, also adding a little wasabi and seeing the difference.

4. Guava Sorbet - Sorbets are back in fashion. I wonder why in the first place did they disappear. This is a fantastic recipe for sorbet utilizing sorbets and guess what it does not use an ice-cream maker. I have been seriously thinking of making sorbets but since I do not have an ice-cream maker, I put it off till now..until now. Coco's post should encourage everyone to try making it, and yes! do not let the weather hold you back. Try adding some crushed cloves to it while you are making it.

5. Dampfnudeln - To be honest, I heard the name the first time when I saw this post. What made me more curious was the way it had been described and the photos. It is a great thing to try out and wow! everyone at home. Get creative with the sauces. :)

Addendum - In all the rain related I forgot that this was my 100th post. It feels GREAT to have made a century. This blog has sure come a long way from when it began.

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Pinacolada

I had gone to a resort a short drive away from the city a few weeks back for a business meeting and after the hectic day a few of us decided to stay back and have a few drinks before we headed back home. It was a nice pleasant evening, perfect for a few cocktails and while browsing through the Beverage Menu card I glanced up a few traditional cocktails. We hardly get the see too many of them these days with everybody trying to do a one up on the 0ther with having their own in-house developed specialties.
My earliest memories of the Pinacolada take me to my college days when on the new years eve of 1995, I decided to go to a private jazz party at a club near Flora Fountain organised by a few close friends. I was introduced to the Pinacolada there. I loved the drink and the proof of that lies in the fact that by the time we wrapped up I had finished 9 of those lovely cocktails.
The drink which is the official beverage of Puerto Rico is the spanish translation meaning Strained Pineapple ( Pina - Pineapple, Colada - Strained).

Pinacolada

Ingredients:
White Rum - 45 Ml
Pineapple Juice - 120 Ml
Coconut Cream - 60 Ml
Crushed Ice - 1 Cup

Garnish - Cherry & Pineapple Slice

Method:
1. Pour all the ingredients (including the crushed ice) into a blending jar and blend until smooth.
2. Pour into a tall glass. ( The more unusual the glass the better)
3. Garnish with Cherry and Pineapple slice. ( Also decorate your glass with straw, swizzle stick and drink umbrella ...looks good)
4. Serve chilled ...Cheers !!!

Variations :
As with most cocktails, this one too has its variations.

Chi-Chi : Substitute the Rum with Vodka

Staten Island Ferry : Malibu Rum and Pineapple Juice.

Miami Vice : Strawberry Daiquiri and Pinacolada blended together.

Amaretto Colada - Substitute White Rum with Amaretto.

Berry Colada - Substitute Pineppale Juice with any berry juice.

Pinata Colada ( Or Virgin Pinacolada) : No prizes for guessing ....no White Rum!

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Phaldhari Kofta Curry

Now the banana tree is actually a plant and not a tree. The main stem in reality is a fake stem. having said that, the plant has many uses and almost all its parts are used for something or the other. The leaves are used as plates for serving food in southern India. It is said they increase the appetite and bring out the aroma in the food. The core of the stem is used in curries ( after removing the fibrous part), the underground bulb, the plantain and the fully ripened fruit are all used in dishes. These parts are even supposed to have medicinal properties and are used to cure stomach troubles and aid digestion among other things.

Every week when we visit our grocery store, plantains stare at us begging us to take them and make some exciting dish with them. I have tried in the past to make banana chips, but after several failed attempts and a desperate phone call to my mother-in-law it dawned upon me that these are not variety used to making the chips. So I did the next best thing. I made some koftas with them. I remembered vaguely making a dish with plantains called the phaldhari kofta curry which had koftas made with plantains. This time I tried my own variation of this.

Sri, needless to say, this is yet another contribution to the curry mela :)

Phaldhari Kofta Curry

Ingredients-

For the Koftas:
Plantains - 2
Potato, medium,boiled and mashed - 1
Cheese, grated - 3 Tblsp
Red Chili Powder - 1 Tsp
Turmeric Powder - 1 Tsp
Corriander Powder - 1 tsp
Fennel Powder - 1 Tsp
Amchur Powder - 1 Tsp
Salt - To Taste
Flour - To coat

For the Curry:
Onion Paste - 1 Cup
Ginger Paste - 1 tsp
Garlic Paste - 1 Tsp
Tomato Paste - 1 Cup
Garam Masala Powder - 1 Tsp
Red Chili Powder - 1 Tsp
Cumin Powder - 1 Tsp
Cashewnuts - 5-6
Poppy Seeds - 2 Tblsp
Melon Seeds - 2 Tblsp
Salt To Taste
Oil - 3 Tblsp
Cream - To garnish

Method:

For the Koftas:
1. Skin the plantains and mash well.
2. Mix all the kofta ingredients with the plantains well.
3. Divide into equal portions and form round balls.
4. Coat with flour and deep fry in hot oil till they turn golden brown.
5. Drain and keep aside.

For the Curry:
1. Make a paste with Cashews, poppy seeds and melon seeds with some water.
2. Heat oil in a wok. (Use the same oil used for frying)
3. Fry the onion paste till it starts to turn golden brown. Add in the ginger and garlic paste.
4. Add in the dry masalas. Fry for 2 minutes.
5. Add in the poppy seeds,melon seeds and cashew paste. Mix well and cook for another5 minutes.
6. Add in the tomato paste and salt. Cook on a low flame for 5-10 minutes. Add in water to dilute the gravy.
7. Simmer on low flame for 5 more minutes.
8. Take off the flame and add in the koftas.
9. Garnish with cream and serve hot.

Note:
1. Remember to add in the koftas just before serving, else they will turn soggy and break.
2. If you want to, you can stuff a raisin in each kofta.

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5 Must See Recipes For The Week

I have been under the weather for the past few days and believe you me it's quite a bother. With the monsoons finally arriving ( better late than never) and the weather inviting you to stay outdoors...curbing your instinct to party and roam outside and stay indoors was quite a nuisance. Today also happens to be my fathers birthday. He's in Gurgaon and we had to make do with telephonic greetings and celebrations. Last year we were there to celebrate it with him but could not make it this time. He has been the first guy I have seen cook and I guess it was that exposure that make me take to the ladle and pan with ease. Even today, he wakes up early ( he has always been an early riser) and does the mis-en-place before my mom wakes up. She needless to say hates it because then she has to cook whatever he has done the pre-preparation for. A good way to ensure you eat what you want.

1. Pickled Okra - Good recipe to have your crispy faves all round the year. The dill does impart some great flavor to the okras.

2. Pork Chops - The life of a great bbq party. Neat recipe making it look too simple. The key is to know when they are done. Wish had clubbed the recipe of some applesauce along :)

3. Oregano Olive Chicken - I made some Olive chicken a few months back and loved it. This one goes a step forward and adds capers and oregano to it. The aroma is gonna blow you away and stay in the house for some time making everyone feel hungry.

4. Nigel Slater's 24-Carat Brownie - The photos have started the chocolate craving already. It looks absolutely delicious looking just perfectly moist. I hate dry brownies and sometimes the gooey ones can make a mess. No nuts have been added in ( I love it!). Will suggest adding a little rum to it. Overall, this is a great recipe.

5. Classic Pound Cake - We have always had pound cakes in our kitchen. usually, its the variety that we get from the grocery store or local baker. They make a good treat for kids at home and also a good substitute for your sugar craving, This easy to make recipe sets you to bake your own.

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Tu Talli Ho Gayi

The title of this post also happens to be the latest rage blasting from all sound systems, be it disco's, pubs, cars, and all the TV channels. You cannot escape the soundbytes and sooner or later you are hooked and humming it yourself. I think, I'm the latest victim else how can you explain this post and the dish that I cooked up while listening to this song :)

This is also my second contribution to Sri's Curry Mela.

Talli Murgh Masaledar ( Drunk Spicy Chicken)

Ingredients:
Chicken, cut into pieces - 250 gm
Rum - 90 ml
Amchoor Powder - 1 Tsp
Onion Paste - 4 Tblsp
Ginger Paste - 1 Tsp
Garlic Paste - 1 Tsp
Tomato Paste - 4 Tblsp
Yogurt - 3 Tblsp
Red Chili Powder - 1 Tsp
Turmeric Powder - 1 Tsp
Black Pepper Powder - 1 Tsp
Cumin Powder - 1 Tsp
Corriander Powder - 1 Tsp
Garam Masala Powder - 1 tsp
Salt To Taste
Oil -2 Tblsp

Method:
1.Clean and rub the chicken pieces with amchoor powder. Marinate in rum. Keep aside for 30 minutes.
2. Heat oil in a wok. Add in the onion paste and fry till it starts to turn brown.
3. Add in the ginger and garlic paste. Fry for another 2 minutes.
4. Add in the masalas. Fry for 2 more minutes.
5. Add in the chicken pieces and fry for 2 minutes. Pour in the remaining marinade and salt.
6. Add in the tomato paste and mix well.
7. Add in the yogurt and a little water. Cook the gravy on low flame till chicken is done.
8. Serve hot garnished with chopped corriander.

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Qasar- E- Pukhtan

The first time I entered the kitchens cooking some delicious fare from Awadh, I was absolutely mesmerized by the names, which sounded both elegant and mysterious. Suddenly we had names like Koh-e-awadh, Guncha-o-Kheema and Qasar-e-pukhtan flying around. I'm sure, the customers who came down to eat must have been equally intrigued and must have ordered ordinary dishes with these fancy names just to check them out.

Qasar-e-Pukhtan is one of them. In simple terms, it is another version of the shahi paneer. But the names makes it sounds as if something out of the world being prepared just for you. After all these years, I felt like trying these fancy dishes out. This particular recipe is my version of the famous dish ( atleast famous in the kitchens of Welcomgroup). There are other versions that exist that use cashew paste and papaya paste but this turns out just fine.

Qasar-E-Pukhtan
Ingredients:
Paneer (Cottage Cheese) - 250 gm
Tomatoes - 4 Large
Onion - 1
Ginger Paste - 3 Tblsp
Garlic paste - 3 Tblsp
Red Chillies, dried - 3
Shahi Zeera (Black Cumin) - 2 Tsp
Corriander Powder - 1 Tsp
Cumin Powder - 1 Tsp
green Cardamom, crushed - 1
Mace(Javitri) - 1/2 Tsp
Garam Masala Powder - 1 Tsp
Processed Cheese - 3 Tblsp
Salt - To Taste
Oil - 2 Tblsp

Method:
1. Heat very little oil in a pan and saute the onions for a minute.
2. Add in roughly chopped tomatoes and ginger & garlic paste alongwith dried red chillies.
3. Add in a little water and cook till the tomatoes are totally mashy.
4. Take out from flame, cool & make a paste in a processor.
5. Add 2 tblsp oil in a wok and heat.
6. Add in the shahi zeera.
7. When the shahi zeera crackles, add in the paneer cubes and fry for 2 minutes.
8. Add in the tomato paste and other spices.
9. Cook to form a gravy. Stir in the processed cheese and cook for 5 more minutes.
10. Serve hot garnished with chopped corriander and cream.

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