Shahi Murg Korma

Diwali is over and the wait for the next big festival continues. It was a very hectic diwali this time around. There were quite a few taash parties (Card Parties) that we did manage to attend and yes, I did win at most of them, especially the big one on Diwali. There was a lot of socializing, sweets, fireworks (yes it is customary and we did our own small fireworks thing for a little while) and the weekend after Diwali we went over to a friends place for dinner. Though, it was supposed to be a quiet evening with him cooking some of his famed mutton curry for us, since it was the first time at his place, I decided to carry a rich, aromatic korma dish for him. I fell in love with the shahi korma and since I only had the mutton curry at his place I came back determined that I needed to cook it again and that is what I did this week. A look at the ingredients and you are sure that its a winner all the way, with the purdah(veil), the rich dry fruit and the rose petals. The shahi masala and paste do take some work, but believe at the end, the delicate curry is really worth the preparation you put in.

Other Korma recipes on this site:
Asafjahi Korma
Murg Dahi Dhania Korma
Murg Korma
And of course, the Korma Ki Biryani

Shahi Murg Korma

Ingredients

Chicken drumsticks - 8
Ginger Garlic Paste - 40 gm
Fried onion paste - 60 gm
Fried garlic paste - 20 gm
Yogurt, whisked - 200 gm
Saffron, soaked in 1 Tblsp of warm milk - 1 gm
Red Chili Powder - 2.5 tsp.
Chicken stock - 1/2 cup
Cream - 60 gm
Ghee - 3 Tblsp
Salt - To Taste

Shahi Paste
Almonds, blanched and peeled - 30 gm
Raisins, washed, soaked and refreshed - 20 gm
Pistachio, blanched and peeled - 15 gm
Poppy Seeds (Khus-Khus), soaked in luke warm water for 10 minutes - 15 gm

Shahi Masala
Cumin Seeds - 10 gm
Cloves - 5
Green Cardamom - 8
Black Peppercorns - 10
Cinnamon, 1" sticks - 3
Mace - 1 flower
Nutmeg - 1/4
Dried Rose petals - 14

For the Purdah
Flour
Water
Salt
Ghee
(The quantity depends on the lagan/handi being used. The dough needs to be rolled out to cover and seal the entire lagan/handi)
Egg white - 01 egg


Method:
1. Rub the chicken drumsticks with ginger garlic paste and salt. Keep aside for 30 minutes.

2. Put all ingredients for the shahi paste in a blender, add in 4 tblsp of water and make a paste. Keep aside.

3. Add all the ingredients for the shahi masala in a mortar and pound with a pestle to make a powder. Keep aside.

4. Heat ghee in a handi. Add in the fried onion and garlic pastes. Cook for 2-3 minutes on a medium high flame.

5. Take off the flame and add in the yogurt. Stir well to mix, so that the yogurt does not separate. Return back to the flame and cook till oil separates to the sides (approx. 5 minutes).

6. Add in the chicken drumsticks and cook for 3 minutes. Add in the shahi masala. Mix well and cook for another 3 minutes. Add in the red chili powder. Mix well and cook for another minute.

7. Add the remaining marinade and 1/2 cup chicken stock. Cook for 10 more minutes on medium flame or till chicken in half done.
8. Add in the shahi paste. Mix well and cook till chicken drumsticks are almost done. Adjust seasonings if required.

9. Take the handi off the flame. Separate the chicken drumsticks and arrange them on a lagan/flat pan or a large handi/pan.

10. Pass the gravy through a sieve and pour the gravy on top of the chicken drumsticks.
11. Evenly spread the cream on top and the saffron.
12. Make a dough with Flour, ghee, salt and water. Roll out the dough into a large round shape and cover the lagan/handi to seal it from all corners.

13. Either put in oven at 160 degrees celsius for 15 minutes or put a tawa/hot plate on flame and place the lagan on top, cook for 15 minutes on medium flame.

14. Open the purdah (the dough seal) at the time of service and let the aromas fill the room. Nedless to say, serve hot.

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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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Corn Chaat & a Trip to the Qutab Minar

If there is one place on this planet where people love winters, it has to be New Delhi. After a hot and long summer season and hot,humid rainy season, the cold, foggy winters are a treat. Despite the cold, people are out on the streets and it is non-stop party season. This winters we decided as a family to go out every Saturday to one historical monument to showcase our heritage to our 2 boys. What better place to kick off than with the Qutab Minar, the logo of New Delhi and its most popular landmark.

I for one have a lot of childhood memories associated with the place. We stayed for 2 weeks in the tourist guest house situated inside the qutab complex. Everyday my sister and I would go out and roam the complex and play our games there. Of course, there was not too much of a crowd in those days and the security was non-existent. You could touch the monuments and even go inside the Qutab (Now you cannot touch some of the relics like the Iron Pillar and cannot go inside the Qutab). It was nostalgic to be there with my parents, my better half, my sister and her son and my two boys. It was a day long picnic and the tour was followed by a nice lunch in the gardens with the kids playing all around.

Legend has it that Delhi was composed of seven ancient cities (not counting the modernistic New Delhi), namely,

- Quila Rai Pithora (an extension of Lalkot)

- Mehrauli

- Siri

- Tuglakabad

- Ferozabad

- Shergarh

- Shahjehanabad

Lalkot was constructed by King Anandpal Tomar in the Eleventh Century. The Tomar Rajputs are,incidentally, credited with founding Delhi. Lalkot was more of a defense structure surrounding an area. One of his later successors, Prithviraj Chauhan (also popularly known as Rai Pithora) took over and extended lalkot for his city which he called Quila Rai Pithora (literally meaning the Fort of Rai Pithora).

Muhammad Ghori after various unsuccessful attempts succeeding in capturing Quila Rai Pithora in 1192 AD. He returned back to Ghazni (in present day Afghanistan) and placed Qutab-Ud-Din Aibak as his Viceroy in Delhi.After Ghori's death he enthroned himself as the Sultan of Delhi and thus started the Slave dynasty (He started as a slave purchased by the Ghori dynasty who rose through the ranks).In his short rule (he died playing polo in Lahore), Aibak started the construction of Mehrauli by demolishing all Hindu Temples and establishing Islamic structures in their place. He started the construction of the Qutab Minar as his Tower of Victory, but died after constructing the first storey. His son-in-law Iltutmish completed the 2nd, 3rd and 4th storey. After damage by Lightning, it's 4th storey was dismantled and reconstructed by Firoz Tughlaq. He also added a 5th storey to the structure. Later on restorations were also done by Sikandar Lodi.

Picnic food in India can be tricky. We could see some families around, complete with their pressure cooker and casseroles with tasty gravies around. There were also some with sandwiches and burgers around. I have always been somewhere in between, Picnic on a cold wintery afternoon (it was the coldest day in New Delhi in 6 years) for me means having a nice chaat,some bread pakoras or samosas, ending with some warm carrot halwa. There should be hot tea for company throughout the meal and a leisurely walk to digest the food later. For the chaat we decided to have a twist by making a Corn Chaat instead. It was really quick to make and stays well during tavel. You have an option of either mixing the Tamarind (Imli) chutney during the making of the chaat or give it alongside as an accompanying dip. I have tried both and found both working fine taste wise.

Corn Chaat
Makes 4 Portions


Ingredients:
American Corn - 3 Cups
Onion(large), finely chopped - 1
Tomato (Large), Chopped - 1
Coriander, finely chopped - 1/2 Cup
Green Chillies, finely chopped - 2
Peanuts - 1/2 Cup
Red Chili Powder - 1 Tsp
Black Pepper Powder - 1 Tsp
Anardana - 1/2 Tsp
Amchoor Powder - 1/2 Tsp
Black Salt - 1 Tsp
Tamarind Chutney - 1 Tsp
Mint Chutney - 1 Tsp
Lemon Juice - 1/2 Tsp
Cumin Powder - 1/2 Tsp
Coriander Powder - 1/4 Tsp
Cloves, powdered - 2
Potato Chips, crushed - 1/2 Cup
Potato, cubed - 1 (Optional)
Coriander - For Garnish

Method:
1. Steam the corn till soft and done. (Believe me, I have tried boiling it and it just doesn't taste right. Steaming does take a little longer but worth every single minute spent.)
2. Roast the peanuts till they begin to change color. About a minute on high flame.
3. Add all ingredients in a large bowl and mix well. NOTE: You have the option of either adding the Tamarind and Mint Chutneys straight away or serving them on the side with the chaat.
4. Serve in individual plates or bowls.

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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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Sooji Ka Halwa (Semolina Sweet Dessert)

Today happens to be Maha Ashtami (the eighth day of the Navratri festival) and it is fairly common in the Northern Part of India for households to celebrate Ashtami by doing the Kanjak Ashtami Pooja. Since these nine days of the festival are dedicated to the Hindu goddesses, on Ashtami people break their fast by calling young girls home and treating them as goddesses. These "Kanjak Devis" are called home, their feet are washed and they are offered the ceremonial food, which consists if puri (fried bread), chana (gram) and halwa. Apart from this they are also offered bangles, red chunni and some token amount known as a shagun.

Halwa means a dense sweet preparation and derives its name from the Arabic word Al Halwa meaning "Sweet Confection". Though there are numerous kinds of Halwa, made with different exotic ingredients, the ones made with Sooji (Semolina), Carrot (Gajar), Almond & Moon Dal (Mung Bean) are most common and popular. You also find a pistachio based halwa commonly in India, but people are unware that it is a kind of Halwa. It is called Soan Papdi in most places and its more denser preparation is called Patissa. In fact, if you have anyone going towards Doda in J&K, you should request them to get you some Patissa from a place called Kud. It is like nothing you ever tasted before. Similarly, if you manage to go down South of India or have some one going, Tirunelveli in Tamil Nadu is a place to visit. Called the Halwa City, it is famous for it's sweet wheat based halwa.

 

Sooji ka Halwa


Ingredients:
Semolina - 3/4 Cup
Sugar - 3/4 Cup
Ghee (Clarified Butter) - 6 Tblsp
Water - 1.5 Cups (Most suggest using Milk, but I prefer using water)
Almonds - 1/4 Cup
Cashews - 1/2 Cup
Raisins - 1/2 Cup
Pistachios- 1/4 Cup
Green Cardamom Powder - 2 Tsp

Method:
1. In a small sauce pan, combine water and sugar to make a light syrup. Keep aside.
2. Also, chop the nuts, keeping some aside for garnish. Fry the nuts in 1 Tblsp ghee. Keep aside.
3. Heat 4 Tblsp of ghee in a wok.

Add the semolina and mix well.

Roast the semolina while stirring consistently (to prevent sticking) till it attains a light biscuit color.

4. Add in the fried nuts and mix well.
5. Add the sugar syrup to the sooji (Semolina) and mix well.

Keep stirring and cooking till most of the water has been absorbed and the mixture has achieved a wet pasty form.
6. Add in the remaining 1 Tblsp of ghee. Mix well and take off flame.
7. Garnish with fried nuts.

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Bharwaan Aloo in Tarbuj Ki Karri ( Stuffed Potatoes in Rajasthani Watermelon curry)

I have been contemplating a fruit based curry for over 2 years. The reason behind this has been a chicken in watermelon curry recipe that I found on a food magazine. I had tried that out and did not really like the way it turned out. So my joy knew no boundaries when I stumbled upon this watermelon curry recipe on the Saveur site. It was a traditional Rajasthani dish made with pieces of watermelon (both the red flesh and the outer white flesh) and the final dish was like a watermelon pieces in a thin curry dish. It's really so amazing, getting exposed to your country's culinary gems by someone in a different continent. The writers in Saveur based their recipe on one that appeared in 660 Curries by Raghavan Iyer (Workman, 2008).

My take below was a little different. I turned this into a curry sauce in which I added some stuffed potatoes. Since, it was a very last minute decision to cook this one, the justice done to the stuffed potatoes was not as much as should have been, since I wanted to plate it up before the sun went down. The gravy on the other hand was a different story altogether. It tasted yum! and my better half and I are in total agreement that this is now part of our collection of dishes for the special occasions. I'm tempted to replace the stuffed potatoes with some fish, but for that to happen, we will need to wait till the Navratras (Traditional Hindu festival of 9 days of worship - No meat or egg) get over.

Incase you still want to cook it the traditional way (no stuffed potatoes), then click here for the original.

While you are at it and if you love stuffed potatoes, also check out Bharwan Aloo Churneywaale (Stuffed Potatoes in a chutney gravy) posted a few years earlier on this blog.

Bharwaan Aloo in Tarbuj Ki Karri (Stuffed Potatoes in Watermelon Curry)
(4 Portions)

Ingredients

For the Stuffed Potatoes (Bharwaan Aloo)
Potatoes, Medium, Peeled and cut into barrel shapes - 750 gm (Around 4-5 big potatoes)
Paneer, shredded - 120 gm
Green Chilies, minced finely - 4
Ginger, grated - 1 Tsp
Cashewnuts, crushed - 7
Cheese, grated - 3 Tblsp
Pomegranate Seeds - 1/2 Cup
Salt - To Taste
Oil - For frying

For the Watermelon Curry (Tarbuj Ki Karri)
Watermelon, medium sized - 1
Ajwain (Carum Seeds)- 1/2 Tsp
Cumin seeds (Zeera, whole)- 1/2 Tsp
Nigella seeds (black onion seeds) (Kalonji) - 1/2 Tsp
Dried Red chillies, stemmed - 2
Garlic, finely chopped - 4 Cloves
Turmeric powder (Haldi) - 1/4 Tsp
Oil - 2 Tblsp
Salt - To Taste


2 tsp. chopped fresh coriander, to garnish

Method:
Bharwaan Aloo
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.

Tarbuj Ki Karri
5. Trim and discard the green skin of the watermelon, leaving the inner, whitish flesh intact. Separate the white flesh from the red flesh with the knife, discard the seeds and cut both white & red flesh into 1-1.5" pieces. Set aside.
6. In a handi, heat oil over medium heat. Add ajwain, cumin, kalonji and dried red chillies and cook, until cumin starts to turn color (around 2 minutes).
7. Add chopped garlic and cook, until golden brown (around 30 seconds).
8. Add watermelon white flesh, salt, and turmeric and mix well. Cook until the white pieces turn color to light brown and all liquid evaporates. Stir occasionally.
9. Pour a cup of water into the handi, cover the pan, and simmer the curry over medium heat. Cook for around 10 minutes or till the white flesh pieces are tender.
10. Uncover the handi, add the red flesh pieces and any juice that you might have collected. Mix well.
11. Raise the heat to medium-high and bring to boil, stirring occasionally for around 5 minutes, until the flesh softens slightly.
12. Switch off the flame and cool the curry.
13. After the curry has cooled down, process it in a blender.
14. Pass through a strainer into the handi.

Bringing it Together
15. Put the pureed curry back on flame and add in the potatoes.
16. Simmer till potatoes are done.
17. Check for seasoning.
18. Transfer curry to a serving bowl. Halve the stuffed potatoes and place with stuffed side up. Garnish with chopped Coriander.
19. Serve hot.

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Street Foods of India - Kulle Ki Chaat (Delhi)

The charm of being a true blue Delhi resident is the exposure one has to chaat ...different kinds of chaat. Chaat derives its name from the hindi word 'Chaatna', literally meaning licking ones fingers. Since most of the chaat items ensure you will end up licking your fingers, the name is very apt. Chaat has now spread its tentacles to various parts othe country and it is not uncommon to find chaat stalls in South India, where they hawk something called a Delhi Chaat. The key differentiators of all chaats boils down to the use of ingredients and their freshness. The freshness of yogurt used, the freshness of the spices, the crispness of the papdi, the freshness of the fruit ...the freshness.

I was in Old Delhi last to last Saturday to sample the chaat fare on offer and try out the kulle ki chaat which sadly is not commonly available, atleast, not in the area I'm in. I love my chaats and my better half more than me, but we had both never had a kulle ki chaat ever. So it was a pleasant experience and the glee on both our faces while we were sampling this was a moment to freeze.

Post my return back home, I knew this was one chaat I had to do for this blog. More than that, this was one for keeps as a great appetizer for parties. It's simple, fresh and so different. The first challenge was to source the variety of bengal gram used in the chaat. Since, it is not used in the chaats in my area, I had to request someone to get it from me from Khari Baoli. Next was the conceptualization. For kulle ki chaat, you need to make a kulla out of Potatoes, cucumber, chunk of watermelon, bananas,tomatoes and then fill them and spice them. Kulla is a scooped out vegetable or fruit. I used only three, Watermelon, Potato and Cucumber, despite protests from my better half to use bananas as she loved the banana ka kulla. The result was the same expression on both our face as we had our plate of watermelon, potato and cucumber ka kulla and enjoyed a wonderful Noida sunset from our rooftop.

Kulle Ki Chaat
(For 4 People)


Ingredients
Potatoes,big - 2
Watermelon, seedless (I didn't get one) - 1
Cucumber - 2
Cumin - 3 Tblsp
Black Salt - 2 Tblsp
Salt - To Taste
Lemon - 2
Bengal Gram, the zero size variety (soaked overnight and boiled) - 1/2 Cup
Pomegranate seeds - 1 Cup

For the Masala (alternately, use 3 Tblsp chaat masala)
Black Pepper Corns - 2 Tsp
Cloves - 4
Cinnamon Stick - 1
Mango Powder - 3 Tsp
Ginger Powder - 1 Tsp
Ajwain - 1/2 Tsp
Dry Mint Leaves - 1/2 Tsp

Method:
1. Parboil the potatoes and peel and cut them into half (breadthwise). Scoop out the middle to make a empty barrel.
2. Peel the cucumber and cut into 4 inch pieces. Hollow them out too.
3. Take a small chunk of watermelon and hollow it out.
4. Arrange them on a plate.
5. Dry roast the ingredients for the masala and powder them.
6. Dry roast the cumin seeds and powder them with a mortar and pestle.
7. Sprinkle half the salt, black salt, cumin powder, chaat masala on the hollowed cups.
8. Add the pomegranate and bengal grams and fill the cups till they are half full.
9. Sprinkle the rest of the salt, black salt, cumin powder, chaat masala.
10. Squeeze lemon juice on the cups.
11. The chaat is ready to go.

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