Asafjahi Korma

The erstwhile Royals of India were known for their fondness for all the good things in life. Of these, music and food were the most patronized, and often used to showcase their superiority over one another. I think, it would be really good, even today to settle so many issues between nations or states over a culinary battle or a song duel. Only if it were this simple. Going back, the culinary secrets were often guarded closely, not even written down for fear of landing in the enemy hands, and many gastronomical gems have in the due course been lost, as they were not documented.

The Asafjahi's were a dynasty that ruled the state of Hyderabad (now in the state of Andhra Pradesh,India) since 1719 till India's independence. They were appointed the Nizams of Hyderabad (Nizam was a shortened form for Nizam-Ul-Mulk meaning Administrator of the Realm or Country) on behalf of the Mughal empire, and when the Mughal empire crumbled post Aurangzeb's(Mughal Emperor)  death, the Nizam's declared Independence and formed their own kingdom. The Asafjahi's were extremely fond of their cuisine and it is no wonder that Hyderabad even today is known for it's food. 

Though the Kulcha (Indian Bread) was the official emblem of the dynasty, it has got more to do with the legend that while on a hunting trip, the first Nizam was offered a Kulcha by a holy man. The Nizam could eat seven of those Kulchas, and thus it was prophesized by the holy man that seven generations of his family would rule the state.

Even though I stayed in Hyderabad for 2 years, I never ever came across the Asafjahi Korma, even once. Infact, there was a lot of the Asafjahi Cuisine that I did not sample, except of course the popular ones, whose cheap imitations are even available in Delhi. I'm sure the Asaf Jah's were keenly watching over me from their tombs, and wanted me to sample the real fare and do something with it. So, here I was, lazing around in Delhi, going through the newspaper, and I come across this recipe for Asafjahi Korma. One look at the photo and a quick read of the recipe, with all the richness bursting through the print had my taste buds on an overdrive. Though, it was from a book written by an erstwhile ruler on Indian Princely Cuisine, I also found the recipe on a few Pakistani sites (word by word similar). My version is a wee bit different in how I assembled it in the end and some more cooking. I liked it and hope you do too.

Asafjahi Korma


Ingredients:
Mutton/Lamb, boneless, cut into 1" cubes - 500 gm.
Yogurt, lightly hung (for about 2 hours) and whisked  - 250 gm
Onion's, chopped - 60 gm
Green Chillies, deseeded and finely chopped - 25 gm.
Red Chili Powder - 1 Tsp.
Black Peppercorns - 1/2 Tsp
Garam Masala Powder - 1/2 Tsp
Sugar - 6 gm
Ghee - 110 gm.
Ginger Paste - 12 gm
Garlic Paste - 12 gm
Almonds, blanched and sliced - 12 gm
Raisins - 12 gm
Coriander Leaves, washed and finely chopped - 1 Tblsp
Saffron, soaked in 2 tblsp warm water - A Pinch
Salt - To Taste


Method:
1. Heat half of the ghee in a pan. Fry the almonds and Raisins separately, one after another, till a golden brown color. Drain and keep aside.
2. In the same ghee, now add the chopped onions and fry them to a golden brown color. Add in red chili powder, garam masala powder, black peppercorns, sugar and green chilies. Add in 2 tblsp water and cook till water dries up.Take off the flame and allow to cool.
3. After the mixture has cooled down, put it through a food processor to make a paste. Keep aside.
4. Heat the other half of the ghee in the pan. Add in the ginger and garlic pastes and fry till they start to turn golden.
5. Add in the meat and salt. Bhunao the meat and add little water to cook the meat. Cook till meat turns tender and the water dries up.
6. Add in the onion-chili and masala paste. Mix well and cook for 2-3 minutes.
7. Add in the whisked yogurt and mix well. Cook till the oil starts to appear on the surface.
8. Add in the almonds, raisins, saffron and chopped coriander. Stir well. Simmer for another 5 minutes on low heat.
9. Serve hot with rice or bread.

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Bharwaan Kheere Ka Saalan ( Stuffed Cucumber Curry)

Last weekend, while browsing through some cookbooks in a bookstore I came across a book with some good concepts but fairly mediocre recipes. One of those consisted of stuffing cucumbers with meat. It was a good concept but one look at the photo (consisting of whole cucumbers) and a quick read through of the gravy, it was a clear no-go. Sadly, it was touted as being one from the kitchens of the Indian royalties. I mulled upon the concept of having stuffed cucumbers for the whole week and then yesterday decided on how I will end of doing it and the gravy to go with it. 

Bharwaan Kheere Ka Saalan
 ( 6 Portions)


Ingredients:
Cucumbers - 4-5
Lamb/ Mutton, minced - 500 gms

For the Filling:
Ghee - 4 Tblsp
Onions, sliced - 2
Ginger, chopped - 50 gm
Red Chili Powder - 3 Tblsp
Coriander Powder - 3 Tblsp
Cloves - 6
Green Cardamoms - 6
Cinnamon Powder - 1 Tsp
Salt - To Taste
Water - 1/2 Cup

For the Gravy:
Ghee - 2 Tblsp
Onion Paste - 100 gm
Ginger Garlic Paste - 6 Tblsp
Yogurt - 2 Cups
Red Chili Powder - 2 Tblsp
Coriander Powder - 1 Tblsp
Turmeric Powder - 1 Tsp
Almond Paste - 1/2 Cup
Lamb/Mutton Stock - 3 Cups
Salt - To Taste
Kewra - 2 drops

Masala Powder (Make a powder of these whole spices):
Black Peppercorns - 6
Cinnamon Stick - 1" stick
Cloves - 3-4
Green Cardamoms - 4
Black Cardamom - 1
Mace - 0.2 gm

Method:
For the Bharwaan Kheera (Stuffed Cucumbers):
1. Peel the cucumbers. Hollow out the centers (keeping the cucumbers whole) and boil them in salted water for 15 minutes.

2. Drain and cool.
3. Heat ghee in a large pan/wok.
4. Add the sliced onions and fry till they are brown.

5. Add in the minced meat. Mix well.
6. Add in the ginger and other ingredients for the filling. Saute until mince in browned.
7.  Add in the water and cook till mince in cooked. Cook till all water evaporates.

8. Fill the hollowed cucumbers with the cooked mince.

For the Gravy:
1. Whisk the yogurt with red chili powder, coriander powder & turmeric powder.
2. Heat ghee in a large pan that is wide enough to hold the stuffed cucumbers.
3. Add in the powdered masala and after 10 seconds add in the ginger garlic paste. Saute for a minute and add in the onion paste.

4. Cook till the flecks of fat start to appear on the surface.
5. Take the pan off the flame and stir-in the whisked yogurt mixture. Return to the flame and cook till fat starts to appear on the surface.
6. Add in the almond paste and cook till fat leaves the sides.
7. Add in the stock and cook on low heat for another 10-15 minutes.

Bringing it together:
1. Add in the stuffed cucumbers to the gravy and simmer on low heat for 20 minutes. (add in more water if required)

2. Sprinkle kewra,stir, remove and adjust the seasoning.
3. Remove the cucumbers and slice them into roundels.
4. Place each roundel on a plate on a bed of the gravy. You can even choose to pour the gravy on top.
5. Serve hot with rice or roti.

NOTE: Vegetarians can experiment with adding in an assortment of fillings ranging from paneer to corn and mushrooms.

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Jewels from Avadh (Part 3) - Aloo Gosht Ka Saalan (Mutton & Potato Curry)

Ah! the winters look like ending. Delhi winters are the most amazing weather that Delhi can have, even though at their peak you curse the cold. It has been a very busy month and a half for myself.And I still haven't had enough. There is a afternoon grill lunch being planned for the next weekend and of course the much awaited trip to Chandni Chowk to have the street food.

We had a perfect Sunday and an amazing lunch, of which the saalan was the highlight and then a trip to the India Art fair which ends today. I cannot wait for dinner which will culminate in a wonderful strawberry cheesecake and a late night movie.

Culinary gems from Avadh are the right items for a lazy afternoon meal. Even cooking them, requires so much of delicate love and affection that you do not feel that you have worked at all. The Aloo Gosht ka Saalan was one such gem. With my sons who crave for mutton more than chicken and my wife who is in love with potatoes, there was success written on this recipe when I first laid my eyes on it. 

Other Saalan's on this blog:

Mirch Ka Saalan - The Hyderabadi classic which is a must with the Gosht Biryani.

Makai Mirch Ka Saalan - A twist to the above

Lasan Ka Saalan - Garlic in thin coconut gravy ...a winter classic

Tamatar Aur Chana Dal Ka Saalan

Gobi Aur Mirch ka Saalan

Aloo Gosht Ka Saalan


Ingredients
Mutton/Lamb, pref. from shoulder, cut into 1.5" cubes - 750 Gms.
Baby Potatoes, washed, peeled and reserved in a bowl of water - 16
Clarified Butter (Ghee) - 90 Gm.

Whole Spices
Green Cardamoms - 6
Cloves - 3
Cinnamon (1") - 2
Bay Leaf - 2

Salt
Ginger Garlic Paste - 6 Tsp.
Yogurt - 1 Cup
Coriander Powder - 2 Tsp.
Red Chili Powder - 1 Tsp
Turmeric Powder - 1/2 Tsp
Fried Onion Paste - 60 Gm.
Fried Garlic Paste - 15 Gm.
Cashewnut Paste - 20 Gm.
Melon Seed Paste (Magaz) - 15Gm.
Mutton/Lamb Stock - 6 Cups
Black Pepper, freshly powdered - 1/4 Tsp.
Green Cardamom Powder - 1/2 Tsp.
Nutmeg Powder - 1/4 Tsp.
Cumin Powder - 1/4 Tsp.
Kewra - 2 drops

For Garnish
Ginger, cut into juliennes - 1"
Fresh Coriander, chopped - 1 Tblsp
Lemon Juice - 2 Tblsp

Method:
1. Cut the ginger into Juliennes and soak them in lemon juice. Reserve for garnish later.
2. Heat the ghee in a handi or a large heavy bottomed pan. Add in the whole spices and stir.
3. Ad the green cardamom changes color, add in the mutton/lamb pieces and salt. Increase flame to high and cook to sear meat for 2 minutes.
4. Reduce flame to medium and add in the ginger-garlic paste. Cook, stirring intermittently till moisture evaporates. (Around 5-8 minutes).
5. Whisk the yogurt with coriander, turmeric and red chili powder.
6. Take the meat off the flame and add in the whisked yogurt mixture, stirring at the time. Put back on flame and cook till the fat leaves the sides . (Around 6-7 Minutes).
7. Add in the fried onion and garlic pastes. Cook till fat leaves the sides. (Around 4-5 minutes).
8. Add the cashew and melon seeds paste. Mix well and cook for a minute.
9. Add in the mutton/lamb stock. Bring the gravy to a boil and add in the baby potatoes.
10. Mix well and bring the gravy to a boil again. Reduce flame to low an cover and simmer, stirring occasionally till meat and potatoes are cooked.
11. Remove the meat and potatoes and pass the gravy through a strainer. Put back on flame and cook till the gravy has a thin saucy consistency.
12. Add in the meat and potatoes. Sprinkle the black pepper, cumin, nutmeg powders and the kewra. Stir,adjust the seasoning and remove from flame.
13. Serve hot garnished with ginger juliennes and chopped coriander. 

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Kachi Mirch Ka Gosht

Gastronomically, it was a very satisfying weekend. The start could not be more interesting, with a visit to Aap Ki Khatir near Nizamuddin. I will post a short write-up on the place in a day or two. The remainder of the weekend was spent cooking up a lot of stuff and trying out new things. It all culminated last night with some close friends, a lot of good spirits and an array of food made by my better half and I. The star of the entrees was the Kachi Mirch Ka Gosht and though I did not get to taste it last night, a nice heapful on top of some pulao was heaven this morning.

The recipe has been adapted from Prashad - Cooking with Indian Masters, a gem of a book by Jiggs Kalra, showcasing brilliant recipes from the Masterchefs. I have had my copy for over 17 years now (I bought this in my 1st year college) and I keep going back to it, sometimes for recipes, and, sometimes just to browse through the book and bring back great memories from my kitchen days. I have worked with some of the chefs featured in the book, mostly as a trainee or as a colleague and I love the way the book breaks down each recipe and explains how to go about it.

Kachi Mirch Ka Gosht

Ingredients:

Lamb, assorted cuts - 1 Kg
Yogurt - 1 Cup
Coriander Seeds - 4 Tsp
Cumin Seeds - 1 Tblsp
Black Cumin Seeds (Shahi Jeera) - 1.5 Tsp
Black Peppercorn - 1.5 Tsp
Whole Garam Masala (5 Green Cardamom, 1 Black Cardamom, 1 Cinnamon Stick, 4 Cloves, 1 Bay Leaf)
Onion Sliced - 250 gms
Ginger,chopped - 2 Tblsp
Green Chillies, deseeded and chopped - 4
Green Peppercorn -1 Tblsp (10 gm)
Cream 3/4 Cup
Fennel Powder - 1 Tsp
Ghee - 3/4 Cup
Salt - To Taste

Method:
1. Pound Coriander seeds, cumin seeds, black cumin and black peppercorn. Mix in Yogurt along with salt. Whisk well.
2. Marinate lamb cubes in this yogurt marinade for an hour.
3. Heat ghee in a large vessel. Add in the whole garam masala and saute till it begins to crackle.
4. Add in the sliced onions and fry till it starts to turn golden brown.
5. Add in the ginger,green chilies and fry for a minute.

6. Take off flame and allow to cool. Once cooled process in a blender. Put the processed mixture back on flame.

7. Add in green peppercorns and cook for a couple of minutes.
8. Add in the lamb pieces along with the marinade. Stir for 30 seconds.
9. Add in 3 cups of water. Bring to a boil. Simmer till lamb is tender.
10. Add in the cream and bring to a boil. Add in the salt and mix well.
11. Sprinkle fennel powder before finishing.
12. Serve hot with roti or pulao.

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Korma Ki Biryani

It has been a really long and busy weekend. Actually the weekend started on Thursday itself, with everyone celebrating Dussehra, the festival celebrating the Indian god Rama's victory over the evil demon king Ravan. The festival is celebrated with large effigies (some of them as huge as 70 ft high) of Ravan, his brother Kumbhakarna and his son Meghnaad, set afire. The festival is also called Vijaydashami and is on the 10th day of Navratri. In the eastern part of India, this day is also celebrated as the day Goddess Durga killed the buffalo demon Mahishasura. In short, the day is celebrated as the day of victory of good over evil. Starting the Navratris the festival season has started in Delhi and many parts of India and will continue till Diwali and then all the way till X'Mas and New Years eve. The weather has also turned much cooler, so there will be a lot of parties and a lot of good food being cooked.

After the hectic Navratras and Dussehra, we decided to take it easy this weekend, as far as cooking at home was concerned. We anyways had the F1 Grand Prix Food Festival to attend at Leela's in Gurgaon and I was saving myself up for a grand evening and I can say now after having been there last night, that it did not disappoint. Taking it easy meant a Biryani lunch. Now Biryani, atleast in our household is the relaxation day food. It is meant for days when you want to laze around in front of the TV, watch a movie, eat food and drink beer. Since I had picked up atleast a dozen movie titles from a sale a few days back, the agenda was to start watching the movies, and enjoy some tasty Biryani alongside chilled Beer (raita, papad thrown in too). 

The Biryani that I decided to cook up this time was a Korma Biryani. Korma and Biryani, both, are extremely popular food items and when we marry the two we get an absolutely brilliant, tasty dish.

Other Biryani recipes on this site:

Bohri Biryani
Lucknowi Dum Pukht Biryani
Khoja Kachi Biryani
Hyderabadi Biryani

Korma Ki Biryani


Ingredients:
For the Korma
Mutton / Lamb, assorted cuts - 500 gm
Potatoes, medium sized, quartered - 2
Onions, finely sliced - 2
Caraway Seeds - 1/4 Tsp
Green Cardamoms - 2
1" Cinnamon Stick - 1
Ginger Paste - 1 Tsp
Garlic Paste - 1 Tsp
Turmeric Powder - 1/3 Tsp
Red Chili Powder - 1 Tsp
Yogurt, whisked - 1 Cup
Muskmelon Seeds - 2 Tsp
Watermelon seeds - 2 Tsp
Cashews - 6
Dessicated Coconut - 2 Tsp
Coriander, chopped - 1 Tsp
Mint Leaves. chopped - 1 Tsp
Green Chilies, chopped - 2
Salt
Oil - For frying

For the Rice:
Basmati Rice - 250 gm
Peppercorns - 5
1" Cinnamon Stick - 1
Cloves - 2
Salt
Oil - 1 Tblsp

For Assembling
Milk - 1/3 Cup
Lemon Juice - 2 Tsp
Ghee - 1 Tblsp
Cream - 1 Tblsp
Saffron, crushed & dissolved in half cup warm milk - 1/2 Tsp
Wheat flour (Atta) - Made into dough with water for sealing the pot
Coriander, chopped - 1 Tsp

Method:
For Korma
1. Make a paste of musk melon seeds, watermelon seeds, cashews and dessicated coconut with 1 Tblsp water. Keep aside.
2. Heat Oil in a handi. Fry the potatoes till they turn golden brown. Drain and keep aside.
3. In the same oil, fry the onion slices till they turn golden brown. Remove and keep aside. Once cool, crush the onion slices.
4. Now take, a large pot (preferably a lagan) which can accommodate both meat and rice. Transfer half the oil from the handi to this pot/lagan. Put it on flame.
5. Once the oil is hot, add caraway seeds, cinnamon stick and cardamoms. As the cardamom starts to change colour, add the ginger and garlic paste. Fry for half a minute and add in the salt, turmeric powder and red chili powder (mix red chili powder with a tsp of water to make a paste and add - this will prevent the spice from burning).
6. Add in the meat pieces and fry on high flame for 5 minutes. Lower the fame and add in the yogurt and continue stirring till it comes to a boil.
7. Add in the melon seeds, cashew, coconut paste. Mix well and cook for a minute.
8. Add a cup of water and cover and cook on a medium flame for 20 minutes or till meat is 3/4th done.
9. Add in the fried potatoes and crushed onions. Mix well and cook till potatoes are tender and the meat is done.
10. Add in the chopped coriander, green chilies and mint. Mix well.
11. Cook till meat gravy is reduced to one cup.
For the Rice:
12. Soak the rice for 20 minutes. Drain.
13. In a large vessel (separate from the one used to cook the meat) boil a litre of water along with peppercorns, cinnamon, cloves, salt and oil.
14. When water comes to a boil, add in the rice.
15. Cook till rice is 2/3rd done. Drain the water.
To Assemble:
16. Layer the rice over the Korma (Meat gravy).
17. Sprinkle the ghee, cream, lemon juice, saffron soaked in milk and milk on top.
18. Cover with a tight fitting lid and seal the sides with atta dough.
19. Put a tava (Flat plate) on flame and add the Biryani vessel on top. Cook for 10-15 minutes on medium flame.
20. Remove from flame, open pot and garnish with freshly chopped coriander.Serve hot.

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Nihari Gosht

The word Nihari is derived from the urdu word Nihar meaning morning, and true to its name, Nihari was a breakfast food eaten in the early morning traditionally before sunrise. It is a delicious meat stew (almost always beef) that is nowadays a popular dish (made with lamb, beef or mutton) eaten just about anytime, more so in the evenings for dinner. The origins of this dish are hazy and though some say it is a part of the avadh cuisine, Delhi seems to be the birthplace for Nihari Gosht. From Delhi it travelled to Pakistan and other parts of India with the settlers and was taken to a new level. There are streets serving Nihari in Lahore and Karachi and though I have never been there, the taste of the Nihari seems heavenly going by word of mouth of some who have tasted it. I have feasted on Nihari in Hyderabad and also in Delhi near Jama Masjid and they did not seem to disappoint me either.
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.

Nihari Gosht

Ingredients:

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

Method:
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.

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Roganjosh

Roganjosh has always been my favorite meat dish for a very long time. Over the years my family and friends have suffered over my insistence of having this dish featured on food menus whenever we have gone dining and even having it on a buffet for parties organized by me. The intense aromas and a taste to die for have made this dish a piece de resistance of the kashmiri cuisine. What is even more interesting than this dish maybe the fact that its origins are Persian and it was bought to Kashmir by the Moghuls who made Kashmir their winter capital.
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:

Murg Dahi Dhania Korma from North India
Murg Peshawari from Punjab

Murg Patiala from Punjab

Butter Chicken from Punjab
Chicken Tikka Masala
Murg Korma from North India

Chemmeen Mapas (Prawn Curry with Coconut milk) from Kerala

Chetinaad Kozhi Kozhambu (Chetinaad Style Chicken Curry) from Tamil Nadu

Mutton Chops Kozhambu from Tamil Nadu

Hyderabadi Anjeer Murgh (Chicken in figs gravy) from Andhra Pradesh

Murg Kairi

Roganjosh


Ingredients:
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
Cloves- 4
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

Method:
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.

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Seekh Kabab (Skewered Lamb Mince Kababs)

No Tandoori platter is complete without the Seekh Kabab. Not only is a nicely made Seekh Kabab juicy & delicious but also a nice test of the chef's skill. The balance between the ingredients is of utmost importance which I have learned over the intial years through hit and miss. A lot of people prefer either the use of gramflour as a binding agent or using egg. The catch with using gramflour is that it tends to make the kabab bitter if used excessively. Egg, also if used excessively, can make the mixture too wet to hold onto the seekh (Skewer) and fall into the tandoor or grill. I prefer to use both egg and gramflour in little quantities to arrive at the right mix to bind the mixture and hold onto the seekh. Another key is regular basting to ensure the kabab is juicy and not a dried up item.

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.



Seekh Kabab



Ingredients:

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

For Garnish

Lemon Wedges

Chaat Masala - 1 Tsp



Method:

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.

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Burrah Kabab

It has been a long and hot summer. The hot weather has been a factor in staying away from the kitchen and I missed staying away from my grill. The last two weeks you can feel the chill in the air during evenings and early mornings. The winters are here finally, though sadly we skipped monsoons here in Delhi. I have greeted this change in weather by taking out my grill and cooking up some tandoori fare. The Burra Kabab was one of the things I cooked. It had been on my mind for the last few months and this was a perfect occasion to try out the delicious kabab.

On my last few visits to the Bukhara I had found myself relishing the burrah kabab more than any other kababs and tikkas on the menu. Surprisingly, even some of the counterparts and visitors from overseas whom I had gone alongwith found a special liking for this kabab. Literally meaning the 'Big Kabab', the burrah kabab demands time for the preparation. The secret in the taste apart from the mild spiciness is the fact that the kabab should just melt in your mouth. This translates to marinating the pieces overnight or for atleast 6 hours if using a tenderizer. Having worked in the Bukhara for some time and knowing some of the old timers there helped in getting to know the recipe.

Burrah Kabab

Ingredients:
Lamb/Mutton, chops and leg pieces, cut large (It is of course the Big Kabab) - 1 Kg ( I use mutton)
Red Chili Powder - 2 Tblsp
Mace (Javitri) powder - 1/4 Tsp
Nutmeg (Jaiphal) - 1/4 Tsp
Garam masala - 1 Tblsp
Shahi zeera (Black cumin seeds) - 2 Tblsp
Ginger-garlic paste - 6 Tblsp
Raw Papaya paste - 2 Tblsp
Malt vinegar - 1/2 Cup
Juice of 1 lemon
Hung yogurt - 1/4 Cup
Oil - 1 Tblsp
Salt - To Taste

Oil for basting

Method:
1. Make a marinade out of red chili powder, mace, nutmeg, garam masala powder, shahi zeera, ginger-garlic paste, raw papaya, lemon juice, malt vinegar and hung yogurt.

2. Marinade the lamb/mutton in the above ingredients for at least 6 hours (preferably overnight). Cover and put the marinated meat in the refrigerator.

3. Skewer the pieces an inch apart from each other.

4. Grill on a charcoal fire for 15-20 minutes or till half done.

5. Take the skewers off the grill and let them stand at room temperature for 30 minutes.

6. Baste with oil and grill again till fully done ( 20 more minutes)

7. Serve hot garnished with chaat masala and lime juice sprinkled on top alongwith some mint chutney.

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Salli Jardaloo Keema (Apricot Meat Mince)

The rains finally arrived, and when they arrived, they really arrived in full fury. It rained the last few days. All rainfall deficit has been wiped out alongwith the roads in many parts of Delhi. They have been a welcome respite from the heat wave. I celebrated the arrival of rains by cooking up a parsi keema dish. Parsi cuisine is a welcome blend of various influences, the most notably being persian, as that is where they came from. What you get in the end is a treasure of dishes that combine sweet with the sour, meat with fruits, and so on.


Salli Jardaloo Keema


Ingredients:


Lamb Mince - 250 gm
Turmeric (Haldi) Powder - 5 gm
Ginger garlic paste - 3 Tbl Spoon
Oil - 20 ml
Green Cardamom - 1 gm
Cinnamon - 1 gm
Cloves - 2-3
Cumin seeds - 1 Tsp
Onion paste - 1 Cup
Tomatoes paste - 1 Cup
Green chillies - 2-3
Red chilli powder - 2 Tsp
Coriander powder - 3 Tsp
Garam masala powder - 2 Tsp
Apricot puree - 50 gm
Mint leaves, finely chopped - 20 gm
Potato straws - For garnish
Salt - To Taste



Method:
1. Mix the mince with turmeric, ginger garlic paste and salt. Boil with 3 cups of water. Keep aside.
2. Heat the oil and add the cardamom, cinnamon and the cloves. Add the cumin seeds. When the cumin start to crackle, add the onion paste and saute till it turns golden brown.
3. Add the tomato paste and the rest of the ingredients.Saute for 5 minutes on a slow flame.
4. Add the boiled mince. Cook for 20 minutes stirring constantly till the water dries up.
5. Serve garnished with potato straws.

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Chaamp Masala (Mutton/Lamb Chops Indian Style)

The last 3 weeks have been an overdose of rich tandoori Indian food, kind courtesy visits to restaurants almost every second day. This recipe has been an after effect of those visits and as I write this post, I am already planning to recreate the Burrah Kabab that is served in Bukhara and the Kurkuri Bhindi from Vedas.

Chaamp Masala

Ingredients

Mutton/Lamb Chops - 500 gm
Yogurt - 1 Cup
Red Chili Powder - 1 Tsp
Coriander Powder- 2 Tsp
Garam Masala Powder - 2 Tsp
Green Chillies, chopped finely - 2
Ginger-Garlic Paste - 3 Tblsp
Salt - To Taste
Oil - For Basting
Brown Onion Paste - 1/2 Cup
Lemon Juice - 2 Tblsp
Amchur Powder (Raw Mango Powder) - 1 Tsp, for sprinkling before serving.
Onion Rings - For Garnish

Method:
1. Clean and trim the mutton/lamb chops.
2. Whisk together yogurt, brown onion paste, ginger-garlic paste, Red Chili powder, garam masala powder, green chillies and salt. Chill.
3. Rub the chops with coriander powder and marinate in lemon juice for 30 minutes.
4. After 30 minutes, marinate the chops in the yogurt mixture for 2 hours.
5. Put the chops on a hot plate and cook. You can alternately cook them on a grill or a pan too.
6. Sprinkle amchur powder before serving. Garnish with onion rings and serve with mint chutney.

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Lost & Found Evening - (Friends And Keema!!!)

Rinku, my oldest friend ( we have known each other since our 6th grade in school), came home last weekend. We had lost touch over the last decade and finally found each other again last year through the world wide web. Now this is the second time we did so. The first time we lost touch after our 8th grade and then bumped into each other when we entered college. After a brief meeting, we lost touch again and then traced each other again.
It's so strange meeting old classmates. And after all these years, it's stranger.We had our better halves and kids with us, and it's great to see your kids bonding and you travel back to memory lane.
It was also a lost & found evening for another reason. Mutton Keema(Mince) is my favorite dish and one that I can cook with my eyes closed. Somehow, I had stopped making it for more than a year. Doesn't it happen to everyone,atleast once, when they get tired of making the same dish over and over again. Guess, it is what happened to me. This time, I felt the urge to make Keema, and it felt so good cooking it after all these years.
This happens to be my signature recipe and all I can say is "eat it with some Malabari Parantha or nice grilled bun."

"Keema Kao Mast Ho Jao! "

Mutton/Lamb Keema ( Lamb Mince)

Ingredients:

Lamb/Mutton Mince - 500gm
Onion Paste - 2 Cups
Ginger Paste - 4 Tblsp
Garlic Paste - 4 Tblp
Green Chillies, finely chopped - 3
Tomato Paste - 2 Cups
Yogurt,whisked - 1/2 cup
Green Peas - 1 1/2 Cup
Bayleaf - 1
Cloves - 5-6
Black Peppercorns - 10
Black Cardamom - 1
Green Cardamom - 4
Red Chili Powder - 3 Tsp
Garam Masala Powder - 2 Tsp
Ghee - 4 Tblsp
Salt - To Taste

Method:
1. Heat Ghee in a large pan. Add in the whole masalas (Bayleaf, cloves, black peppercorn, black cardamom) and let them crackle.

2. Add the onion paste and fry till it starts to turn golden brown.

3. Add in the ginger, garlic pastes alongwith the finely chopped green chillies.

4. Fry till mixture starts to turn brown. Add in the garam masala powder & red chili powder.

5. Add in the minced meat. Mix well and let it cook for 10 minutes stirring frequently.

6. Add in the tomato paste and mix well.

7. Add in the whisked yogurt. Mix well.

8. At this time the minced meat looks more of a gravy dish, than a dry one. Add in the green peas and let them cook. If they are frozen add them now. Incase they are fresh ones, add them after the gravy has reduced by half.

9. Let it cook, till all water evaporates. Add in the green cardamom (crushed or powdered).

10. Adjust seasoning and serve hot.

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Bohri Biryani

Coming from the land of Biryani and having it excluded from my blog for such a long time sounds like a sin which cannot be pardoned. Having said so, Biryani has always fascinated me. Even while I was training, I took extra care to watch how the chefs prepared the Biryani in the famed kitchens of Welcomgroup. Over the last few years I have managed to collect a variety of Biryani recipes and now my collection stands at 40 different kinds ( both veg and non-veg). Eating Biryani also has been of special interest and reaches a peak during the festive season.
So what is a Biryani and how did this tasty dish originate ? As with other dishes of Indian cuisine different theories and stories exist. For starters, Biryani comes from the Persian word 'Birian' meaning 'Fried before cooking'. Now with the stories behind it. One theory states that Biryani came from Persia through Arab traders to the Indian coasts of Calicut or via Afghanistan to North India. To be to the point legend also states that it was Tamerlane who bought it to India. Another legend states that , and which I believe to be more truthful and accurate, is that Rice in Persia was the mainstay of the cuisine and not the side accompaniment. They made Rich and fragrant Pilaos ( Pilaf's) with nuts raisins, saffron, etc. When the Moghuls came to India they bought their rich Pilaos with them to the subcontinent. The Pilao had already travelled from Persia to other parts of the Muslim world and absorbed in that country's cuisine. So we had the Pilav in turkey, Paella in Spain ( which has addition of seafood and saffron), Risotto in Italy etc. Here in India, thanks to the Moghul Emperors this rich pulao met the Pungent and spicy dishes of Hindustan and the Biryani was born. I can go on talking on this subject but would rather guide you all to this site which also has exciting things to say about the Biryani and most importantly tells you about the Kuchi Biryani and the Pukki Biryani and also has a section on as to which Biryani is better Lucknowi or Hyderabadi :)
This Particular recipe is for Bohri Biryani which I got from an ex-team member of mine in Pune, Mustafa Rangwalla, who belonged to the Bohra community. I've had this from him for quite some time and tried it out a long time back. It's a little more fragrant and less spicy than the usual fare and also its more of a Pulao thing than a regular Biryani. Any variations on this are most welcome. I've only known this to be a Bohri Biryani and wouldn't mind other recipes.

Bohri Biryani

Ingredients

1 Kg Mutton \ Chicken
750 Gms Rice
3Nos Tomatoes Cut Fine
2 Table Spoon Ginger & Garlic Paste
2 Teaspoon Red Chilly Powder
1 Teaspoon Garam Masala Powder
1 Teaspoon Shazeera ( Shahi Zeera or Black Cumin) - whole
2 Table Spoon Yogurt
1 Kg Onion – Fried and Crushed
2 Potatoes, half cut into cubes and half into circular rings – Fried
3 Green chilies – Slit
Bay Leaves - 3
Salt – To Taste
Ghee
Saffron - Few Strands
Milk - 1 Cup

Method:
1. Mix all the ingredients above except –
Saffron, shazeera, potatoes,green chillies and rice. Marinate the mutton/chicken in it for 4-5 hrs.
2. Par boil the rice with salt, Bay leaves and shazeera and strain it.
3. Prepare the vessel for the Biryani. Put 1 Table spoon Ghee in the vessel and put 2 potatoes cut in circular rings.
4. Pour half the par boiled rice, then all the marinated ingredients along with the remaining potatoes and then put the remainder of rice.
5.Put a Tava or a griddle on a cooking range and put the Biryani vessel on top of the tava.
6. Add in some of the crushed onions on top.
6. Soak the saffron in 1 cup of warm milk for 5 minutes and pour over the rice.
7. Cover the vessel and cook for 45 minutes.

Photo courtesy Stock.Xchng

Soon to Come - Dum Hyderabadi Biryani

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Why worry when there's curry ?

Curry has been the most popular Indian export to the world after zero ( :-D) especially to UK. Hundreds of curry houses exist at every nook and corner, and then you have the frozen..just heat and serve varieties staring out at you from the shelves at Sainsbury’s. Statistics report that half a million curries are eaten every day in the UK.

Before going any further, curry simply put, means a spicy, stew like dish which has gravy. The origin of this word has many different versions to it. Some say it came from the ‘karahi’ ( Indian wok like vessel used for making gravies), while some say it is from the north-indian ‘Kadhi’. The most acceptable version though seems that it is from the south-indian word (Tamil) ‘Kari’ meaning gravy or spiced sauce.

Also, not all curry’s are hot. There are mild curries and medium spiced curries. To make a hot curry mild, coconut milk is usually added.

The mere mention of Coconut, also conjures up another interesting culinary location situated in the South of India – Kerala. With a diverse set of population, ranging from the Hindus to the Syrian Christians to the Muslim community, Kerala offers an interesting menu of tasty fish delicacies to some popular vegan dishes also. The Kerala cuisine ( also called Pachakam in Malayalam, the local language) is spicy and uses lot of coconut in various forms.

This time around however, I bring the Malabar Mutton Curry which is cooked by the Kerala Muslim community called the Moplahs. Though the Moplahs are more famous for their Biryanis and chattipathri ( Malabar Cake), the mutton curry is also worth a try as it is tasty, not too spicy and not too greasy.

Ingredients :

Mutton/lamb - 1 Kg
Grated coconut - 1 cup
Red chilli powder - 1 Tsp.
Ginger-garlic paste - 2 Tsp.
Corriander powder - 3 Tsp.
Turmeric powder - 1/2 Tsp.
Black peppercorns - 1 Tsp.
Cumin seeds - 1 Tsp.
Fennel seeds - 1/2 Tsp.
Cinnamon - 2" stick
Bay leaf - 1 No.
Cloves - 5 No.
Onions - 2 No. (Made into a paste)
Cashew nut paste - 2 Tsp.
Tomato - 2 No.
Coconut milk - 1 Cup
Salt – To Taste
Oil – 15 Ml

Method :

1. Grind together grated coconut, red chilli powder, ginger-garlic paste, corriander, turmeric, black peppercorns, cumin, fennel, cinnamon, bay leaf and cloves into a paste.

2. Heat oil in a wok.

3. Add the onion paste and fry the onions till they start turning brown.

4. Add the spice paste, sprinkle a little water and fry for 2 minutes on a low flame.

5. Add the mutton/lamb. Stir well and cook.

6. Add the chopped tomatoes and the cashew nut paste.

7. Add salt and water to cover the mutton pieces.

8. Cook until the meat is done. ( If there is a paucity of time, transfer to Pressure Cooker and cook ...will cook faster)

9. Add the coconut milk and allow it to simmer.

10. Serve with Rice.

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Arusuvai Friendship Chain - Star Anise - Part 1

The friendship Chain has been doing its rounds for quite some time, and I was supposed to get my mystery ingredient from Arundati. Srivalli had been regularly checking with both of us on when I would receive it. I was also reguarly in touch with Arundati on its delivery and she was a little caught up ( like I have been ...looks like this is a damn busy year for everyone).

Must say I had been a little nervous on what it might be and whether I will be able to recognise it and use it or I will have to get back to Arundati to find out the mystery. Luckily, when it arrived I heaved a sigh of relief ...it was but something that is always there with me in my kitchen cupboard, for it is an amazing spice, that can turn ordinary fruits into magical grilled/poached delicacies and is also used in making the tasty Andhra Biryani. It is something that the local populace has just started discovering over the last 2-3 years, thanks to the grocery store boom and the availability of stuff that was unheard of in the old kirana store days.

This also happened to be my 50th post. It had to be special. I was mulling over whether to post my Chennai travails or something else. Arusuvai proved to be the perfect one for the ocassion. For all who do not know about Arusuvai, you can go over here and read all over it. ( Arundati, thanks a ton ...the letter though is pending :D)
Now its my turn to send over a mystery ingredient to an unsuspecting blogger. Mulled over whether to send some wasabi or ratan jog ...but then decided to go easy. Jayasree, will be receiving the secret ingredient. All the best to you ... hope you work wonders with it.
Now getting back to my secret ingredient ...Star Anise. It is called Anasphool/Dagphool in hindi, Badian in Marathi, Anaspuvu in Telugu and Anashuppu/Anasipu in Tamil. A traditional ingredient of the chinese five spice powder and also traditionally used in many indian dishes. You can read more about Star Anise in this wikipedia post ranging from its traditional uses to its recent uses in Baking to its medicinal properties.

I had already posted a pineapple dish sometime back in November where I had used Star Anise, so I couldn't do it again. For nostalgia sakes I'm adding a hyperlink for all those who missed it out. This time it had to be different, bigger and better. Afterall it was Arusuvai and it was my 50th post. So, here it is, a combination of 3 different dishes, 3 different courses of a meal, a starter, a main course and a dessert, 3 different cuisines, Indian, Mediterranean and western. Of course not all in one, though they were all tried out in a single day. This is my first trilogy, one after another ..an ode to Star Anise, A big thumbs up to Arusuvai ...may the chain, go on and on ( well, that reminds me, I still need to send the stuff to Jayasree ), and last but not the least, kudos to this blog ( never thought it will last this long and see so many pour in). For some time, my Chennai travails and the Iyer delicacies will have to wait.

Mutton Chops Kozhambu

Chettinaad cuisine from Tamilnadu brings the lifestyle of Chettiars ( the merchant banker class) to the forefront. Coming from the driest regions of the state, they make full uses of all that is available to them. Kozhambus are gravy dishes made of a variety of spices, predominantly using, Marathi Mogga, Star Anise and but of course peppercorns. Meat, Chicken, Fish & Vegetables can be added to these gravies and cooked.
I made a typical Mutton Kozhambu, but instead of using mutton pieces or chunks, I used Mutton Rib Chops.

Some ingredients that I did not add, but you can try it out with them like, drumsticks and shallots. I wanted to keep it simple rather than a medley of different flavors. Must say, the addition of star anise makes the dish come out fabulous.

Ingredients:
Mutton Rib Chops - 150 gm
Onions, made into paste - 200 gm
Tomatoes, made into paste - 150 gm
Star Anise - 2 No.
Marathi Mogga - 1 No
Cloves - 5 gm
Whole Red Chillies - 3 No.
Fennel - 5 gm
Ginger Garlic Paste - 3 Tsp
Turmeric - 1 Tsp
Red Chilli Powder - 4 Tsp
Corriander Powder - 2 Tsp
Cumin Powder, roasted - 2 Tsp
Coconut, grated - 2 Tblsp
Curry Leaves - 5-6
Lemon Juice - 3 Tblsp
Pepper Corns - 5 gm
Black Pepper Powder - 1 Tsp
Oil - 20 ml
Salt - To Taste

Method:
Pre-Preparation
1. Marinate Mutton Chops in oil, lemon juice, 1 Tblsp Red Chilli Powder, Black Pepper Powder 50 gm Onion paste and salt. Keep aside for 30 minutes.
2. Heat Oil in a pan. Sear the mutton chops. Add in the remaining marinade. Take out chops once half done and keep aside.
Preparation
1. Heat oil in a Wok. Add in the remaining oil and marinade from the chops.
2. Put fennel then whole red chillies, Star anise, Marati mogga and cloves.
3. Saute it till light brown and add onions, followed by ginger garlic paste.
4. Once paste startes to turn golden brown add in the mutton chops. Saute for 5 mins.
5. Put turmeric, red chilly powder, coriander powder, roasted cumin powder, coconut, salt and pepper corns.
6. Add water and cover and keep in slow flame.
7. When chops are almost cooked add tomatoes and cook till done.
8. Serve Hot.

To Be Continued ...



Addendum: Sleepy brain ...missed out another part. Srivalli had mentioned to me ( when I disclosed my secret ingredient to her) that I could send this entry to Sunita's Think Spice event of the month, for Star Anise was the star for Feb'08. So here it goes ...this post is my entry. You can go and check out the Think Spice Event here.

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