Nadur Seekh with Mint Chutney

Last week we discovered Lotus Stem at our local mandi and I have since gone gaga on it. It's been ages since I had eaten lotus stem and I have been going back every week to get some more of this stuff. After trying out some traditional dishes with Lotus Stem which were mostly Kashmiri delicacies ( Lotus Stem is called Nadur or Nadru in Kashmiri language), I decided to get innovative. The seekh is a product of that "let's try something different"mode.

Nadur Seekh

Ingredients:

Lotus Stem ( Kamal Kakri) - 200 gm
Chana Dal - 100 gm
Ginger, finely chopped - 2 Tsp
Garlic, minced - 2 Tsp
Pistachio - 2o gm
Almonds- 20 gm
Red Chili Powder - 1 Tsp
Garam Masala Powder - 2 Tsp
Fennel Powder - 2 Tsp
Salt - To Taste
Oil

Method:
1. Peel and wash the Lotus stems. Take care as there is a lot of dirt trapped in between.
2. Chop the lotus stems into slices. Keep aside.
3. In a flat pan, heat oil. Add in the ginger and garlic. Saute till they start to turn a little pink.


4. Add in the lotus stems. Saute for 2-3 minutes.
5. Add in the chana dal. Saute for 3 more minutes.
6. Add in the pistachios and almonds. Mix well.
7. Add in the spices and water. Mix well. Let it cook till all water has dried up. Take off flame.
8. Add in the salt and pass this mixture through a blender.
9. Holding a skewer in one hand, take a ball of this minced mixture in the other hand.
10. Press the mince to the skewer and shape into a sausage like kabab.
11. Heat up the grill or tandoor. Grill the kababs, regularly basting them.
12. Serve hot with mint chutney.


Mint Chutney

Ingredients:
Mint - 1 Bunch
Coriander - 1 Bunch
Green Chillies, roughly chopped - 2
Ginger, peeled and roughly chopped - 1" piece
Garlic, peeled and washed - 4 cloves
Lemon Juice - 2 tsp
Salt - To Taste

Method:
1. Wash mint and coriander. Cut off their roots.
2. Put them in a blender along with all other ingredients and blend into a smooth paste.
3. Adjust seasoning. Chill and serve.

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Chetinaad Kozhi Kozhambu (Chetinaad Style Chicken Curry)

I visited Dakshin (the restaurant in ITC Sheraton) with a colleague of mine a few weeks back. All these months in Delhi had gone by eating punju food and even when I went out with family or clients it was the usual kebab and tikka fare. The evening at Dakshin made me realize how much of good food from down south I had missed in the past few months.

Chetinaad Kozhi Kozhambu

Ingredients:

Chicken - 500 Gm
Onions, finely chopped - 200 Gm
Tomatoes - 250 Gm
Ginger Garlic Paste - 5 Tblsp

Cinnamon - 1 Stick (1-in)

Cloves - 3-4

Green Cardamom - 4-5
Cumin Seeds (Zeera) - 2 Tsp
Fennel Seeds (Saunf) - 2 Tsp
Coconut, dessicated - 25 Gm
Whole Red Chillies - 3-4
Peppercorns - 2 Tsp
Marathi Mukku - 2
Star Anise - 5 Gm

Turmeric Powder - 1 Tsp

Red Chili Powder - 1 Tsp
Salt - To Taste
Curry Leaves
Oil

Method:
1. Dry roast Star Anise, Marathi Mukku, Peppercorns, Whole red chillies, fennel, cumin & dessicated coconut and grind them to a fine powder.

2. Heat oil in a pan.
3. Add in green cardamom, Cinnamon & Cloves.
4. Add in onions. Saute till they start to turn golden brown.
5. Add in the ginger garlic paste. Cook well.
6. Add tomatoes, chilli powder, turmeric powder and the roasted masala. Cook for 5 minutes.
7. Add in the chicken pieces. Cook well till chicken is tender and done.

8. Add in the curry leaves. Cook for 2-3 minutes.
9. Serve hot garnished with corriander.

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The joys of baking - Chocolate Chip & Fruit Tea Cake

My better half discovered the joys of baking a few months back and has not looked back since then. At first it was my signature weekly banana bread that got passed on to her, and I must admit it tasted better when she baked. Then came the other breads and cakes. The cheesecakes (I still feel deeply my cheesecakes are the primary reason she married me) will come sooner or later ...I'm waiting.

Chocolate Chip & Fruit Tea Cake



Ingredients:

Refined Flour - 225 gm
Brown Sugar, ground - 100 gm
Unsalted Butter - 175 gm
Eggs - 4
Baking Powder - 1 Tsp
Chocolate Chips - 175 gm
Raisins, soaked in hot water - 100 gm
Walnuts - 50 gm

Method:

1. Sift the flour and baking powder. Keep aside.
2. Cream butter and sugar until soft, light & fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Add in the flour & baking powder.
5. Stir in chocolate chips, raisins and walnuts.
6. Pour into a greased & floured cake tin.
7. Bake at 180 Deg. Celsius for 40 minutes to 50 minutes.
8. Cool for 10 minutes in the tin.
9. Turn out on a wire rack carefully and allow it to cool completely.
10. Cut into thin slices and serve.

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Barbeque Pork Chops and Herb & Garlic Mashed Potatoes

The long Independence day weekend was fantastic. It rained all 3 days in Delhi, though intermittently, and the weather was perfect for a cooking outdoors. This was a perfect time for me to take out my latest acquisition, a weber's smokey joe portable grill and head to a nice retreat. 2 days of grilling and having fun with kids has left me totally refreshed. It was also good fun to catch up with some old friends and forget work for sometime.

My friend decided to do Pork Chops on Sunday and it was the last meal before we headed back to the daily grind. It was a simple recipe with Bbq sauce and did not take too much time. I contributed on the side by making up some herb and garlic mashed potatoes.

For trivia sakes, Pork Chops is the favorite food of Homer Simpson (The Simpsons). :)

Bbq Pork Chops

Ingredients:

Pork Chops - 10

Malt Vinegar - 1 Cup

Tomato Ketchup - 1 Cup

Tabasco Sauce - 10 drops

Garlic, minced - 3 cloves

Cloves - 4

Paprika - 1/2 Tsp

Mustard Sauce - 2 tsp

Black Pepper - 2 Tsp

Worcestershire Sauce - 2 Tblsp

Brown Sugar - 2 Tblsp

Water - 1/2 Cup

Sea Salt - 2 Tsp

Olive Oil - 1 Tblsp

Method:

1. Put a pan on flame and add in all the ingredients, except the pork chops.

2. Mix well and let it come to a boil. Simmer for 20 minutes. Allow to cool. The Bbq sauce is ready.

3. Place the pork chops in a large deep bowl. Pour the bbq sauce over the chops. Leave aside in a cool place for 3 hours.

4. Heat the grill. Grill the pork chops over charcoal for 5-7 minutes each side. baste each side with the bbq sauce while grilling.

5. heat the remaining bbq sauce. Serve with the Pork Chops.

Note: You can add in Honey and celery salt if you wish. I did not have them at the place where we were grilling. :)

Herb & Garlic Mashed Potatoes

Ingredients:

Potatoes, peeled & quartered - 2 Kgs

Garlic, peeled & chopped - 20 cloves

Butter - 3 Tblsp

Milk - 3/4 Cup

Parsley, chopped - 1/2 cup

Basil - 1 Tblsp

Chervil - 1 Tblsp

Chives - 1/2 tsp

Black Pepper, freshly ground - 2 Tblsp

Salt - To Taste

Olive Oil - 1 Tsp

Method:

1. Boil the potatoes in a large bowl of water alongwith 7 cloves of garlic, salt and 1 tsp olive oil. Simmer till potatoes are tender.

2. Drain when done and pass the potatoes and cloves through a ricer. (you can mash them whichever way you prefer).

3. Heat butter in a large pan. Add in the remaining garlic. Saute till translucent.

4. Add in the mashed potatoes and milk. Mix well.

5. Add in the herbs and black pepper.

6. Season with salt and Serve.

Note: If potatoes appear too stiff, add in more milk.

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Cajun Crab Cakes with Grapefruit Salsa

Sometime late last month, this blog quietly celebrated it's 2nd year anniversary. I was tucked away in the hills at Mashobara for a company offsite and amongst all the serene beauty and peace that the place provided me, I silently raised a toast to this blog. At the least it deserves this much.

Coming to this post, crab cakes hold a challenge for me. Getting them right and not having them disintegrate is the challenge. They require a certain dedication while preparing and an eye for the right amount of ingredients to ensure they taste well and retain their shape. I have tried my hand at making them in the past and failed. I have tried experimenting with different ingredients to find the right balance and come up with something only I will like. Last month, however, I had the time to visualize them in advance, plan everything and have the time to do justice to them. Sadly, I did not have anyone else to share them with...not that I mind that. They were good and the grapefruit salsa complimented them perfectly.


Cajun Crab Cakes

Ingredients:

Crab Meat - 250 gm
Onions, Finely chopped - 1
Celery, Finely Chopped -1
Bell Peppers, finely chopped - 1
Parsley, finely chopped -1
Garlic, minced - 3 cloves
Capers, chopped - 1 Tsp
Worcestershire sauce - 2 Tsp
Tabasco Sauce - 2 Tsp
Mayonnaise - 2 Tsp
Cajun Seasoning - 2 Tsp
Breadcrumbs - 2 Tblsp
Black Pepper, freshly ground - 1 Tsp
Salt - To Taste
Olive Oil





Method:
1. Heat oil (2 Tblsp) in a wok. Add in the chopped onions and garlic. Saute till they turn translucent.
2. Add in the chopped celery and cook for 2 more minutes.
3. Add in the bell peppers. Cook for 2 minutes.
4. Add in the chopped capers and parsley. Mix well.
5. Add in the worcestershire & tabasco sauce. Cook for a minute.
6. Add in the cajun seasoning, freshly ground black pepper & salt. Mix well.
7. Add in the Crab meat, mix well and take off flame.
8. Stir in the mayonnaise and breadcrumbs.
9. Shape well into patties and chill for an hour.
10. Heat oil on a skillet. Place the chilled patties on the skillet and cook each side till golden brown (approx 3 minutes).
11. Remove excess oil and serve hot.




Grapefruit Salsa




Ingredients:
Grapefruit - 1
Onion, finely chopped - 1
Jalapeno, minced - 1
Bell pepper, chopped - 1 Tblsp
Mint - 2 Tblsp
Extra Virgin Olive Oil - 1 Tblsp
Lime juice - 1 Tblsp
Black Pepper, crushed - 1 Tblsp
Salt



Method:
1. Slice off the top & bottom of the grapefruit with a knife.
2. Slice away the peel from top to bottom.
3. Remove the white parts as they are bitter.
4. Cut between the membranes and cut the grapefruit into small segments.
5. Roughly chop these segments. Collect the juice in a bowl.
6. Mix these roughly chopped segments alongwith the juice.
7. Add in finely chopped onions, jalapeno, mint & bell pepper.
8. Add in lime juice, black pepper, salt and olive oil. Mix well.
9. Refrigerate for an hour. Toss well before serving.

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