Pan Grilled Basil and Garlic Chicken Breast with Wasabi Mashed Potatoes
The subtly flavored chicken breast marries perfectly with the kick of the wasabi mashed potatoes.
Khumb Hariyali Kofta
Koftas made with Mushrooms, Spinach and Cottage cheese in a rich tomato cashew curry.
You have used the packaged stuff while making south indian dishes. Some lucky ones have even got their moms and grandmoms send them the regular stock. How about making your own Sambar Powder. And did you know different regions had their own variations ???
Tuesday, January 26, 2010
Wednesday, January 20, 2010
The vast variety of vegetarian and non-vegetarian dishes in the Avadh cuisine are complemented by the rich variety of ingredients used. It is fairly common to be find Kewra (Screwpine essence), Khus and Gulabjal being used in the cooking as it is find abundant use of nuts and other dried fruits like apricots and raisins being used.
The Dum Pukht cuisine, which entails cooking the food in its own steam over a slow fire, is said to have evolved in Avadh and perfected in the kitchens of the nawabs.
Cauliflower, cut into large florets and washed - 1 Kg
Onions, finely chopped - 1/2 Cup
Turmeric - 1.5 Tsp
Lemon Juice - 2 Tblsp
Malt Vinegar - 6 Tblsp
Ginger Garlic Paste - 7 Tblsp
Red Chili Powder - 1.5 Tsp
Almond Paste - 5 Tsp
Tomato Puree - 1 Cup
Yogurt - 1 Cup
Khoya - 120 Gm
Coriander Powder - 1 Tsp
Fennel Powder - 2 Tsp
Cumin Powder - 1 Tsp
Gramflour - 1/3 Cup
Garam Masala - 1/2 Tsp
Saffron - 1 Tsp
Milk - 1 Tblsp
Ghee - 6 Tblsp
Oil - For deep frying
Salt - To Taste
1. Blanch the cauliflower florets in water with Lemon juice, 1 Tsp turmeric and salt. Drain and refresh under cold running water.
2. Mix 1 tsp red chili powder with ginger garlic paste, salt and malt vinegar. Marinate the blanched cauliflower florets in this mixture for 30 minutes.
3. Mix cumin with the gramflour. Dust the marinated florets with this.
4. Deep fry the dusted cauliflower florets till they turn golden brown. Keep aside.
5. Whisk the yogurt and add in khoya paste, remaining turmeric (1/2 tsp), fennel, coriander powder, red chili powder (1/2 tsp) and salt.
6. Heat ghee in a kadhai. Add in the onions and saute till light brown.
7. Add tomato puree and the almond paste. Fry till the fat leaves the masala.
8. Add in the yogurt mixture. Cook till the gravy achieves a sauce like consistency.
9. Add the garam masala and stir. Take off flame.
10. In a shallow baking dish, arrange the fried florets. Pour the gravy on top.
11. Sprinkle saffron soaked in milk and cover with a silver foil.
12. Cook on Dum in a pre-heated oven for 10 minutes.
13. Tear the foil on the dining table and serve hot from the baking dish.
Sunday, January 17, 2010
Traditionally Nihari is cooked overnight to make the meat tender and just fall off the bone. Also, there can be various garnishes or assortments that can be served alongwith Nihari ranging from fried onions, sliced radishes, green chillies and lemon slices to bheja fry (no pun intended).
I made Nihari the other day for breakfast. I took it easy on the ghee and other ingredients but the taste was still good.
Lamb/Mutton - 500 Gm
Desi Ghee - 100 Gm
Onions, Sliced - 1
Onions, finely chopped - 2
Cloves - 4
Green Cardamom - 4
Bay Leaf - 1
Cinnamon Stick - 1
Coriander Powder - 1.5 Tsp
Red Chili Powder - 1 Tsp
Turmeric Powder - 1/2 Tsp
Ginger Garlic Paste - 3 Tblsp
Yogurt - 1/2 Cup
Gramflour - 1/2 Tsp
Flour - 1/2 Tsp
Garam Masala Powder - 1/2 Tsp
Green Cardamom Powder - 1/4 Tsp
Mace Powder - 1/4 Tsp
1. Heat 80 gm ghee in a thick botommed vessel. Add in the sliced onions are fry till they turn golden brown.
2. Add in the lamb/mutton pieces, chopped onions, cardamom, cloves, bay leaf and cinnamon. Saute for 5 minutes or till it becomes dry.
3. Add in the red chili powder, coriander, turmeric and salt. Mix well.
4. Add in the ginger garlic paste and stir. Fry till oil leaves the masala.
5. Add in yogurt and bring to a boil.
6. Add in 2 cups of water and simmer for 10-15 minutes.
7. Take the vessel of the heat. Separate the lamb/mutton pieces from the gravy.
8. In a separate pan add in the remaining ghee and heat.
9. Add in the gramflour and flour. Keep stirring till the flours turn golden brown.
10. Add in the gravy and stir well to ensure no lumps remain. Wash the original handi (in which the gravy was).
11. Pass this gravy through a strainer into the original handi.
12. Add in the meat pieces and return to the flame.
13. Add in the mace powder and green cardamom powder. Cook for 10 minutes.
14. Add in the garam masala and cook for another 10 minutes.
15. Serve hot.
Thursday, January 14, 2010
Having tried many kinds of chicken kababs and tikkas to experiment with, this recipe came as a big relief, more so to my family members who were in no mood to become guinea pigs and try out something out of my head.
Afghani Murg Tikka Ingredients:
Chicken, cut into 1 inch dices - 500 gm
Ginger Garlic paste - 3 Tsp
Vinegar - 1 Tblsp
Cashewnut, blended with 2 Tblsp of milk and made into a paste - 3 Tblsp
Cheese, grated - 2 Tblsp
Cardamom powder - 1 Tsp
White Pepper Powder - 2 Tsp
Eggs - 2
Cream - 2 Tblsp
Salt - To Taste
Oil - To Baste
1. Rub the chicken pieces with ginger garlic paste, vinegar and salt. Keep aside for 30 minutes.
2. Mix cashew paste, cardamom powder, white pepper powder, cheese, eggs and salt to make a smooth paste.
3. Add the chicken pieces to this second marinade and keep aside for 3o minutes.
4. Put the chicken pieces on skewers and grill on a hot tandoor/oven/charcoal grill.
5. Baste regularly and turn the skewers to ensure even cooking.
6. Grill till done.
7. Serve hot with mint chutney.
Monday, January 11, 2010
Being a Punjabi myself, breakfast, lunch and dinner are not a mere break from the usual daily grind but a festival in itself. Though jokingly it is termed daal-roti, chicken, meat and other vegetarian food dishes are common thing on the table, sometimes all at once. When we were young (read small kids), my dad used to make this creamy chicken dish that was not too spicy and a great hit with us. The other day, deciding on a dish to make that my kids could eat without complaning of the spices, this one came to my mind and I immediately set about making this. It is not the last time, I think, that this has been made at my house (going by the reactions). Some culinary traditions never die.
Chicken, cut into pieces - 500 gm
Onion paste - 1 Cup
Ginger Paste - 2 Tsp
Green Chillies, slit and deseeded - 2
Milk - 3 Cups
Cream - 1 Cup
Kasoori Methi - 2 Tsp
Black Pepper, freshly ground - 1 Tsp
Green Cardamom Powder - 2 Tsp
Clove Powder - 1/2 Tsp
Garam Masala Powder - 1 Tsp
Salt - To Taste
Almond Flakes - 2 Tsp
Coriander, finely chopped - 1 Tsp
1. Add the chicken pieces, onion paste, ginger paste, 2 cups milk, 1/2 cup cream,green chillies and a pinch of kasoori methi in a handi and bring to a boil on a medium flame, while stirring continously.
2. Reduce heat and simmer, stirring at regular intervals until the milk and cream have been absorbed and the chicken has been almost cooked.
3. Add in the remaining ingredients (1 cup Milk, 1/2 cup cream, clove powder, black pepper powder, cardamom powder, garam masala powder, remaining kasoori methi) and cook for 10 more minutes or till another boil.
4. Adjust seasonings.
5. Serve hot garnished with Almond flakes & chopped coriander.
Thursday, January 7, 2010
There are two main theories to the origin of the name Roganjosh. The first one credits the name to its Persian origins wherein Rogan means clarified butter or oil and Josh means Intense. It is simply put a meat based stew cooked in clarified butter over intense heat. The second theory states the name to be a Kashmiri version meaning red meat (Rogan means red in Kashmiri and Josh is the anglicized version of Gosht meaning Meat).
Different versions of this dish exist throughout the country and even in Kashmir where it has been perfected there are two distinct versions on how it is made. The Kashmiri brahmins(hindu caste) eat meat (as opposed to other hindus in the country barring the Saraswat Brahmins of Goa) and make this dish without garlic and onions which they do not use in their cooking. They flavor the dish using fennel (very distinct to Kashmiri Hindu cooking) and asafoetida. The Kashmiri muslims use lots of onion, garlic and also the dried flower of the cockscomb plant commonly known as Maval in Kashmir. Maval provides the dish its distinct bright red color. Maval surprisingly is in itself a substitute for Ratan Jot (Alkanet Root) which was the preferred ingredient to impart color not only to Roganjosh but also Tandoori chicken during the Moghul period. This is now becoming rare and substituted by Maval petals in Kashmir as this flower is indigenous to the state and in other parts of the country artificial food colors are used.
I chanced upon Ratan Jot sometime back in Hyderabad and immediately bought it. This was the perfect time to use it. My version tries to mix both the kashmiri muslim and hindu coking styles by adopting the use of onion, garlic, fennel & asafoetida. It surely tastes good and is great for a nice winter evening served with some pulao.
Other Indian chicken/meat gravy items on my blog that one can read are as under:
Lamb /Mutton, leg or shoulder, cut into 1 inch cubes - 1 Kg
Garlic Paste - 3 Tblsp
Ginger Powder (Sonth) - 2 Tsp
Brown Onion Paste - 1/2 Cup
Yogurt - 1 Cup
Cumin powder - 2 Tsp
Red Chili Powder - 2 Tsp
Coriander Powder - 2 Tsp
Green Cardamom - 2 pods
Black Cardamom - 2 Pods
Cinnamon - 1-inch stick
Bay Leaf - 1
Kashmiri Degi Mirch - 1 Tsp
Ratan Jot,crushed - 1/2 Tsp
Asafoetida (hing) - a Pinch
Fennel Powder - 1 Tsp
Ghee - 5 Tblsp
Salt - To Taste
1. Mix together sonth (dry ginger powder), garlic paste, chili powder, degi mirch, coriander & cumin in a large bowl.
2. Add the Meat pieces and mix well to coat all pieces evenly. Allow to rest for atleast 6 hours or preferably overnight in a refrigerator.
3. Heat ghee ina large saucepan. Add Asafoetida and cook for a minute.
4. Add in the cardamom pods, cloves, bay leaf and cinnamon to the pan. Fry for a minute.
5. Add the meat pieces and sear well for 3 minutes. Add in the onion paste and fennel powder and cook for another 5 minutes.
6. Add half a cup of water and cook for 5-7 minutes on high flame, reduce the flame, cover and simmer till all water has evaporated (30-45 minutes).
7. Stir in whisked yogurt slowly and mix well. Keep stirring from time to time to ensure meat does not stick to the base of the pan.
8. Add in the Ratan jot and salt. Stir well and cook till meat is tender.
9. Serve hot with rice.
Monday, January 4, 2010
Chicken, boneless (preferrably breast) - 500 Gm
Lemon Juice - 3 Tblsp
Garlic Cloves, finely chopped - 1 Tblsp
Olive Oil - 1 Tblsp
Cumin Powder - 1/4 Tsp
White Pepper Powder - 1 Tsp
Cayenne Pepper - A pinch
Salt - To Taste
Pita Bread - 1
Rice - 1 small bowl
1. Wash & cut chicken breats into 2.5 inch cubes.
2. Blend the chopped garlic, lemon juice, salt, white pepper powder, cumin powder and cayenne pepper in a medium bowl.
3. Slowly add Olive oil and whisk to form an emulsion.
4. Marinate the chicken pieces in this mixture.Keep aside for 2 hours.
5. Thread the chicken pieces on the skewers. Note: You can also use Bell Peppers cut into 2 inch cubes and alternate between bell peppr cubes and chicken pieces while threading.
6. Grill the skewered chicken for 15-20 minutes or till they are done.
7. Keep rotating while they grill and baste with olive oil to prevent drying up.
8. Serve hot on a bed of rice or pita bread. ( I use mint chutney)
Friday, January 1, 2010
The origins to this can be traced to Babur's time, when royal cooks used to wrap ground beef around iron rods and grill them on open flames.
Lamb/Mutton Mince - 500 gm
Egg, lightly beaten - 1
Gramflour (Besan) - 2 Tblsp
Onion, finely chopped - 1
Green Chillies, finely chopped - 1
Red Chili Powder - 1 Tspsp
Ginger, finely chopped - 1 Tsp
Garam Masala - 3 Tsp
Garlic, Minced - 1 Tsp
Lemon Juice - 1 Tsp
Salt - To Taste
Chaat Masala - 1 Tsp
1. Combine all ingredients (Except for garnish) in a bowl. Mix and knead well.
2. Rest for 2hours.
3. Divide the mixture equally into balls.
4. Wet hands and Skewer each ball and make a 2 inch long kabab shaped like a cigar.
5. Put the skewers either in the tandoor or the grill and cook for 6-7 minutes.
6. Take the skewers out and baste them with some oil. Put it back into the tandoor or on the grill. Cook for 6-7 more minutes. Repeat till Kababs are cooked.
7. When done, remove the kababs from the skewers gently.
8. Serve hot on a platter sprinkled with some chaat masala and lemon wedges on the side.