Mango Rasam

I had my in-laws over a couple of weeks back, and this time my grand mother-in-law was also visiting and staying over for a day. This is those times when my kitchen undergoes a total makeover of sorts. Being from Chennai, you can smell some strong Iyer kitchen aromas emanating around the house. All kind of delicacies will be made to feed my poor better half who has been (per them) starving for some good food ( read non-punju food ).

With the culinary demonstration in full flow, usually I try my best to make some punju food but typically give in to showcasing my own skills in making some good south indian fare.

This time around it was Mango Rasam. A month ago when they came it was apple rasam. You may ask why the rasam (Purists, may say why spoil by adding fruit - to which I say, that's me). Well, Rasam is not as easy as it sounds. It takes patience to come up with a good rasam which nicely balances the flavors of the dal and the spices, and in my case, the subtle flavor and aroma of the fruit being used.

Now Rasam comes from the sanskrit word Rasa meaning extract or essence, and Rasam is actually an extract of the Tuvar Dal. Rasam alongwith rice is typically eaten as the first course in the Iyer cuisine and is followed by Sambar and Rice as the second course. Yogurt with rice is the third course. Though popularly it is called Rasam thanks to the numerous South-Indian joints, down south it goes by many names in different regions. In Karnataka it is called Saaru, Chaaru in Andhra Pradesh and Resa in Tulu Nadu (regions comprising of Dakshin Kannada, Udupi and Kasargod). Certain communities like the Iyengars call it Chaathamudhu and the Sourashtras (community of immigrants in Madurai) call it Pulichaar (Puli meaning tamarind and Chaar meaning Juice or essence). The Rasam is also the basis for the Mulligatawny soup. Mulligatawny is in reality an anglicized corruption of Milagutanni meaning pepper water ( Milagu meaning pepper and Tanni meaning water). Apart from the different names by which it is called, the recipes also differ in terms of the consistency of the extract and the use of ingredients.

Mango Rasam


Ingredients:
Red Gram Dal (Toor Dal, also called pigeon peas) - 100 gm
Raw Mangoes (you can also take regular mangoes that are sour) - 3
Turmeric powder - 1 tsp
Rasam Powder - 3 Tsp
Mustard Seeds - 2 Tsp
Red Chillies - 3
Green chillies - 3
Curry leaves - 6-7
Garlic - 4 pods
Asafoetida (Hing) - A pinch
Salt - To Taste
Oil (For tempering) - 2 Tblsp

Method:
1. Peel and slice the mangoes into small cubes.
2. Add the red gram dal and water in a thick bottomed vessel. Cook on flame till it comes to a boil.
3. Add the mango pieces and salt. Simmer till mango pieces become tender and start to dissolve in the water.
4. If you do not have readymade Rasam powder, make your own rasam powder by roasting a tblsp of toor dal, 1/2 Tblsp cumin seeds, 1 Tblsp coriander seeds, 1 tsp peppercorns, 4 red chillies and a tsp of dried curry leaves. Grind them to a powder. (Iyengars also add in 1 tblp of fenugreek seeds and a tblsp of bengal gram).
5. Add this rasam powder alongwith turmeric powder to the vessel and boil for some more time.
6. Now prepare the tempering by heating oil in a separate pan. As the oil becomes hot, add in the mustard seeds. Also add in the asafoetida, red chillies, garlic pods, green chillies and curry leaves. fry for a little less than a minute. Remove from the flame and add this to the rasam (dal mixture).
7. Serve hot with rice.

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Shahi Paneer

It's raining outside as I write this post, and believe me, it feels good. The temperatures had been on a steady incline for the past 2 days and this afternoon it felt as if we were in for a tough week. Of late, rains preceded by a storm and lashing winds reminds of my visit to Palampur last month. The night before we were to leave, there was a huge windstorm, followed by rains and hail. In the wilderness with only trees and tea plantation around for miles, it can be a really scary experience watching nature's fury in full force.
A week after coming back from the vacations I had my in-laws over for the first weekend and since they are vegetarians, I got down to making the fool proof- always get rave reviews- shahi paneer. Now Shahi literally translated to English means Royal. Shahi dishes are meant to evoke a feeling of feeling royal, by having food using rich ingredients. This enrichment is usually provided by adding dried fruit or nuts or even dairy products like cream. Therefore, dishes having the shahi name are by nature very rich. The usage of rich ingredients like cashew, almonds, raisins or large quantities of cream in Indian dishes lends to the Shahi name being used. There are several variations of this dish available involving cauliflower, chicken, mutton, lamb, potatoes etc. and it is not uncommon to walk into a roadside eatery in India or the popular restaurant overseas and find this dish on the menu.

Other paneer recipes on this blog:
Paneer Moghlai Kofta in Palak Gravy
Paneer Ki Seekh
Achari Paneer Tikka
Kadhai Paneer
Qasar-E-Pukhtan
Paneer Makai

Shahi Paneer

Ingredients:
Paneer (Cottage Cheese), cut into 2" dices : 250 gm
Yogurt: 1/4 Cup
Milk : 1/2 Cup
Cashewnut, ground into paste: 1/4 Cup
Onions, finely chopped: 1/2 Cup
Ginger, finely chopped: 1 Tblsp
Green Chillies, chopped fine: 3
Tomatoes, chopped : 4
Green cardamom, crushed : 2
Coriander Powder : 1 Tsp
Red Chili Powder : 1 Tsp
Ghee : 3 Tsp
Salt: To Taste
Oil: For frying paneer
Coriander, chopped : 1 Tsp (For Garnish)
Cream, for garnish

Method:
1. Heat oil in a wok and fry paneer in it till it turns golden brown.
2. Drain and put in a bowl containing water.
3. Heat ghee in another wok.
4. Add onion and cook till it starts to turn light golden.
5. Add in the ginger and fry for 2 more minutes.
6. Add in the green chili and cardamom. Fry for a minute.
7. Add in the coriander powder and red chili powder. Fry for a minute.
8. Add in the tomatoes and cook for 6-7 minutes.
9. Add the beaten yogurt and cook for 5 more minutes.
10. Take off flame and cool.
11. Blend in a mixer till smooth.
12. Add the paste back to the wok and put back on flame.
13. As it comes to a boil, drain the paneer from the bowl of water and add the paneer pieces to the gravy.
14. Add milk and adjust consistency.
15. Add salt as per taste.
16. Serve hot garnished with chopped coriander and cream.

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Lahori Aloo (Potatoes in Onion & Yogurt Gravy)

I have mentioned this before that my wife is a vegetarian and has a fondness for potatoes. Hence, I typically need to work overtime figuring out potato recipes to bring something different for her every now and then. This simple and evergreen recipe was just one of those tried in a hurry for her. You can find variations of the same being served in restaurants involving stuffing potatoes with a paneer (cottage cheese) filling or a moghlai version involving addition of a khus khus and/or cashew paste/coconut paste. I prefer the original version because it is simple to make and yet amazing to taste.

Lahori Aloo

Ingredients:
Baby Potatoes, peeled - 500 gm
Onion Paste - 2 Tblsp
Ginger Garlic Paste - 2 Tsp
Tomato Puree - 200 gm
Yogurt - 1/2 Cup
Turmeric Powder - 1 Tsp
Cumin Seeds - 1 Tsp
Coriander Powder - 3 Tsp
Red Chili Powder - 2 Tsp
Oil - 2 Tblsp
Salt - To Taste

Method:
1. Deep fry potatoes till almost done.
2. Heat oil in a pan and add cumin seeds.
3. As the cumin seeds start to crackle add in the onion paste. Fry till it starts to turn brown.
4. Add in the ginger garlic paste. Fry for 2 more minutes.
5. Mix the red chili powder, coriander powder and turmeric powder with a little water to form a paste. Add to the pan. Cook for 5 minutes.
6. Add in the tomato puree and cook till oil starts to separate.
7. Add in the yogurt and salt.Cook till a coating consistency gravy is formed.
8. Add in the potatoes. Cook till potatoes are done and the gravy has reduced to just coat the potatoes.
9. Garnish with chopped coriander leaves and serve hot with puris.

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Khumb Hariyali Kofta

Gastronome by Choice has finally gone live on twitter. It took me some time to get this going but now that this is out of the way...it feels good. You can follow it by clicking on
http://twitter.com/Gastronomeblog .
Lemme know what you think.
My nice and relaxing vacations have come to end and it is back to business as usual. I miss the lazy mornings spent relaxing at home, doing nothing, plain nothing ...except of course thinking about what can I cook. This kofta is exactly one of those thoughts put into practice.

Khumb Hariyali Kofta

Ingredients:

For the koftas:
Spinach, :750 Gm
Paneer (Cottage Cheese), grated and mashed : 300 Gm
Mushrooms, washed, drained and chopped: 160 Gm
Cumin seeds:1 Tsp
Garlic,finely chopped: 6 cloves
Ginger, finely chopped: 2 Tsp
Green chillies, finely chopped: 2
Lemon Juice: 1 Tblsp
White Pepper Powder: 1 Tsp
Black Pepper Powder: 1 Tsp
Cornflour: 2 Tblsp
Salt: To Taste
Oil: 2 Tblsp
Butter: 1 Tblsp
Brown Sugar: 2 Tblsp
Oil: For frying the koftas

For the gravy:
Ghee: 3 Tblsp
Onion Paste: 4 Tblsp
Ginger Paste:4 Tsp
Garlic Paste: 4 Tsp
Tomato Puree: 2 Cups
Cashew nut paste: 3 Tblsp
Clove Powder: 1/4 Tsp
Cinnamon Powder: 1/8 Tsp
Mace Powder: 1/8 Tsp
Red Chili Powder: 1 Tsp
Green Cardamom Powder: 1/2 Tsp
Black Cardamom Powder: 1/8 Tsp
Kasoori Methi: 1 Tsp
Cream: 1/4 Cup
Salt: To Taste

Method:
For the koftas:
1. Heat Oil in a kadhai (wok). Add in the cumin seeds. As they start to crackle, add in the garlic. Saute till light golden.
2. Add in the spinach and stir fry till all moisture has evaporated. Remove off flame and cool.
3. Once cool, chop the spinach roughly.
4. Heat butter in a separate wok. Add in the lemon juice and sugar. Cook till a nice syruppy consistency is achieved.
5. Add in the mushrooms, ginger and green chillies. Cook till done.
6. Mix in this mushroom mixture with the spinach and add in all remaining ingredients. Mix well.
7. Divide into 12 equal portions. Make round balls and keep aside.
8. Heat oil for deep frying the koftas.
9. When oil is hot, add in the spinach-paneer-mushroom balls and deep fry over medium heat till light golden. Remove and drain excess oil on absorbent paper.

For Gravy:
10. Heat ghee in a pan. Add in the onion paste and cook for 3-5 minutes on medium flame.
11. Add in the ginger and garlic pastes. Cook till mixture starts to turn brown.
12. Add in the tomato puree, red chili powder and cashew nut paste. Stir to mix well. Cook for 5 more minutes.
13. Add in the clove, mace, green cardamom, black cardamom and cinnamon powders. Stir. Cook till gravy is slightly reduced and done.
14. Crush and add in the kasoori methi. Cook for another 2 minutes.
15. Stir in the cream and adjust the seasoning.
To Serve:
16. Arrange the koftas in individual plates on a bed of the tomato-cashew gravy. You can garnish with almond slivers.

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Sorbets

The heat wave doesn't seem like ending this year. One thing that does take a huge beating during extremely hot summer months is the appetite. One thing that I do turn to, during summers is some nice homemade kulfi (milk based ice cream). This year however, I decided to try making some Sorbets.

Sorbets are frozen ice desserts. The name is derived from the Persian word "Sharbat" meaning fruit drink. Sorbets are not be mistaken for ice creams and ice lollies. Ice creams use dairy products which are not there in Sorbets. Ice lollies are just a combination of water and fruit flavoring. Sorbets generally have alcohol or liqueurs added to them. granitas are somewhat identical to Sorbets but differ in the fact that they have ice crystals which make them much crunchier. These ice crystals are not present in Sorbets.
In classical french cuisine (which has 16 courses), Sorbets were a separate course and were served generally to cleanse the palate. Of late they seem to have made a comeback of sorts, with many a restaurants serving Sorbets.
I have listed down three different sorbets, that I have experimented with of late. The aam panna sorbet seems to be a preferred one of mine.



Sapota Sorbet (Chikoo Sorbet)

Ingredients:

Chikoo's (Sapota) - 100 gm
Sugar - 150 gm
Lemon Juice - 50 ml
Cold Water - 30 ml
White Wine - 30 ml
Glucose - 20 gm

Method:
1. Deseed & Puree the Sapotas in a processor. Pass the puree through a soup strainer.
2. Combine all the ingredients alongwith this Sapota puree in a large bowl.
3. Whisk till all sugar dissolves.
4. If you have an ice-cream machine, churn this mixture and freeze for 10 minutes.
5. If you do not have an ice-cream machine, set in a shallow pan and place in a freezer.
6. Remove from freezer and churn again in a food processor.
7. Freeze till set.
8. To serve, scoop the sorbet and garnish with either a mint leaf or a slice of sapota on the side.


Aam Panna Sorbet

Ingredients:

Green Mangoes - 3
Sugar - 4 Tblsp
Black Salt - 1/2 Tsp
Cumin, roasted and powdered - 1/2 Tsp
Red Chili powder - A pinch
Mint leaves, chopped - 1 Tblsp
Water - 1 Cup
Glucose - 2 Tblsp
White Wine - 1 Cup

Method:
1. Place the mangoes in a pan with enough water to cover them. Bring them to a boil and simmer for 10 more minutes. Drain the water.
2. Stone and pulp the mangoes. Add this pulp to a food processor and churn till puree is fine.
3. Add all other ingredients to this pulp and whisk well to mix.
4. Set in a shallow pan till firm.
5. Take the set aam panna and churn again in a food processor.
6. Set in a bowl till firm.
7. To serve, scoop out the sorbet and garnish with a mint leaf.

Mango Sorbet

Ingredients:
Mangoes - 250 gm
Sugar - 50 gm
Lemon Juice - 30 ml
Glucose - 20 gm
Cold Water - 30 ml
White Wine - 30 ml

Method:
1. Stone & Pulp the mangoes. Puree in a food processor. Strain the puree through a strainer.
2. Add all other ingredients to this puree and whisk well to dissolve sugar.
3. Set in a shallow pan and place in a freezer.
6. Remove from freezer and churn again in a food processor.
7. Freeze till set.
8. Scoop the sorbet to serve.

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Bharwaan Lauki aur Mattar Ki Tarri (Stuffed bottle gourd in peas gravy)

I ran away from Delhi to escape the heat and went over to Palampur for the week. The heat wave did not spare me there either. It was much much cooler than Delhi and Punjab, but I think they will require some air conditioning too. It was a fulfilling time away from work and good time spent with the family. Over the last few days, we visited a lot of good scenic places and also found time to visit some important religous sites, not to forget the Baijnath temple, which is a Jyotirlinga. Dharamshala and McLeodganj were a disappointment as they were too commercialized.

Coming to this post, I must admit, when I started out with this, I wasn't too sure how it will turn out. Now that it passed the taste test of my better half, and a repeat involving my extended family of aunts and cousins, it is not only a safe bet but also a must try for all those wondering what to cook for the next social evening, unless you don't mind serving the makhani and kadhai stuff.

Stuffed Lauki (bottle gourd) is not a rarity, but a gravy of green peas is surely one. Be a little innovative and play with the stuffing.

Bharwaan Lauki aur Mattar Ki Tarri

Ingredients:

Bottle Gourd (Lauki) : 1 (450 gm)

For the Stuffing:

Onions, finely chopped : 1/4 Cup

Garlic, finely chopped: 3 cloves

Ginger, finely chopped : 2 Tsp

Cottage Cheese (Paneer), grated: 75 gm

Potatoes, mashed: 150 gm

Sweet corn: 50 gm

Cheese, grated: 4 Tblsp

Garam Masala: 1 Tsp

Red Chili Powder: 1 Tsp

Raisins: 1 Tblsp

Almonds, finely chopped: 1 Tblsp

Oil: 1 Tblsp

Salt: To Taste

For the Gravy:

Green Peas: 2 Cups

Onions, finely chopped: 1 Cup

Ginger-Garlic Paste - 4 Tsp

Coriander Powder - 2 Tsp

Poppy Seed Paste (Khus Khus paste): 2 Tsp

Green Chili Paste - 1 Tsp

White Pepper Powder: 2 Tsp

Cinnamon: 1"

Kasoori Methi: 2 Tsp

Salt: To Taste

Oil: 4 Tsp

Cream: 2 Tblsp

For Garnish:

Amchur Powder (Dried Mango Powder) : 1 Tsp

Method:

To Prepare the Bottle Gourd:

1. Wash, Peel & cut the ends of the Bottle gourd(lauki).

2. Boil hot water with a tsp of salt, and add the bottle gourd as the water starts to boil. Cook for 2-3 minutes. Drain the water.

3. Scoop out the inside pulp of the bottle gourd. Do not discard.

4. Mash the scooped pulp and mix well with mashed potatoes.

5. Heat oil in a pan. Add in the chopped onions.

6. As the onions turn translucent, add in the ginger and garlic. Cook for two minutes.

7. Add in the lauki and potato mixture. Cook for 7 minutes.

8. Add in the paneer and all the spices. Cook till all moisture is gone.

9. Add in the raisins and almonds. Cook for a minute and take off flame.

10. Mix in the grated cheese.

11. Stuff this mixture in the hollowed out lauki (Bottle gourd).

12. Bake the stuffed bottle gourd for 30 minutes at 180 degrees Celsius or till cooked.

To Prepare the Gravy:

13. Heat oil in a pan. Add Cinnamon and as it starts to crackle, add in the onions.

14. Cook till onions turn light golden. Add in the ginger-garlic pastes.

15. Stir fry till mixture turns golden.

16. Add corainder powder (dissolved in 1 Tblsp of water to prevent it from burning). Cook for a minute.

17. Add in the poppy seed paste, green chili paste and salt. Cook till fat starts to leave the sides.

18. Add the green peas, white pepper powder and a cup of water. Cook till peas are done. Add in the kasuri methi 2 minutes before switching off the flame. Stir well.
19. Remove from flame and cool. Puree in a blender.

20. Pass this puree through a soup strainer in a pan.

21. Put the pan back on flame. Reduce, add in the salt and cream. Cook till it almost comes to a boil.

To Arrange:

22. Cut the cooked bottle gourd into 1" thick slices.

23. Pour the gravy over the sliced bottle gourd pieces.

24. Sprinkle some amchur powder on top and Serve hot.

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Hungarian Shortbread

I happened to come across this amazing recipe browsing through my collection of cookery magazines. The magazine had been with me for quite some time and I had read it so many times trying to look for something to cook or bake and surprisingly I always overlooked this simple recipe. What caught my eye wasn't its simplicity but the fact that the dough has to be frozen and then grated. This ends up making the shortbread extremely crumbly.

Hungarian Shortbread

Ingredients:

Refined Flour - 2 Cups
Baking Powder - 1 Tsp
Salt - A Pinch
Unsalted Butter - 1 Cup
Sugar - 1 Cup
Egg yolks - 2
Mixed fruit jam - 3/4 Cup

Method:
1. Sift together all the dry ingredients (except sugar) in one bowl and leave aside.
2. Cream butter using a hand blender. Add in the sugar gradually while continuing to beat.
3. Add in the egg yolks, one at a time and beat till mixture is light and fluffy.
4. Add in the dry ingredients mixture and fold till blended.
5. Transfer the dough to the kitchen counter and work with your hands to form a dough.
6. Divide the dough into 2 balls and cover with plastic wrap.
7. Freeze for 45 minutes to an hour.
8. Take the frozen dough out of the freezer.
9. Grate the first ball of frozen dough (using a cheese grater) directly into a lightly greased springform pan.
10. Even out the grated dough by gently patting it.
11. Spread the jam evenly on this grated dough, leaving a 1/2" border around the edges.
12. Now grate the second ball of frozen dough over the jam layer. Even it out by patting gently.
13. Bake in an oven, heated to 190 degrees celsius, for about 30 minutes or until golden brown.
14. Leave to cool in pan, before cutting it out into wedges and serving.

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Jewels from Avadh (Part 2) - Lucknowi Dum Pukht Biryani

When it comes to Biryani lovers, there are two distinct groups that one comes across, the Hyderabadi biryani and the Lucknowi biryani fans. Somewhere in between there are atleast 20-24 different types of biryani's, with their own fan following, but these 2 types rule the palate with the majority in the sub-continent.
The Lucknowi Biryani can be simply defined as a homogeneous blend of different textures, spices and aromas. The Lucknowi biryani is cooked in stock and not water. The Dum Pukht Biryani is the most popular version of the Lucknowi biryani and this is also the biryani that I prefer. For the best Lucknowi Biryani in the capital, you need to eat at the Dum Pukht restaurant at ITC Maurya Sheraton at Dhaula Kuan.
I had this request from JH (quite a long time back) to post the recipe for Lucknowi Biryani and since I was used to having the authentic one at restaurants, I didn't even realize that I had never ever made this one myself. As I got about asking for the recipe from some of the chefs I was still in touch with from my past life as a hotelier, somewhere deep within I felt if I will ever be able to do justice to the delicate balancing of the aromas. After weeks of procrastination, I finally got down to making this one, with my wife and 2 sons as the judges of whether I had passed the test. The result I must say wasn't that bad. It certainly was no match to what the Quereshi family makes, but my creation was a hit atleast in my family. Moreover, I couldn't resist going for seconds and third helpings till it got over.

Other Biryani's on this site :

Hyderabadi Biryani
Khoja Kachi Biryani
Bohri Biryani


Lucknowi Dum Pukht Biryani


Ingredients:
Chicken, cut into small pieces - 500 gm
Rice (Basmati) - 2 Cups
Ghee - 5 Tblsp
Chicken Stock - 4 Cups
Onions, finely chopped - 1 Cup
Black Cardamom - 4
Green Cardamom - 3
Black peppercorn - 10
Cinnamon - 2"
Cloves - 8
Fennel seeds - 1 Tsp
Bay Leaf - 2
Kewra Essence - 1/2 Tsp
Gulab ittar - 1/4 Tsp
Milk - 1/4 Cup
Saffron - 4-5 strands
Salt - 1 Tsp

For Marination:
Onion, finely chopped - 1/2 Cup
Ginger, finely chopped - 2 Tblsp
Garlic, finely chopped - 2 Tblsp
Coriander Powder - 1/2 Tsp
Cumin Powder - 1/2 Tsp
Red Chili Powder - 1 Tsp
Cinnamon Powder - 1/4 Tsp
Cloves, ground - 1/4 Tsp
Nutmeg powder - 1/4 Tsp
Lime juice - 1/4 Tsp
Yogurt - 1/2 Cup
Salt - 1/4 Tsp

For Garnish:
Onion, thinly sliced and fried in ghee till they are browned - 1 Cup
Almonds, sliced and fried - 1/4 Cup
Cashews, sliced and fried - 1/4 Cup

Method:
1. Boil the stock with the whole spices - Black cardamom, black peppercorn, cinnamon, cloves, fennel seeds and bay leaf. Let it rest for 20 minutes and then strain.
2. Wash 7 rinse the basmati rice twice in cold water. Soak the basmati rice in water for 30 minutes - 1 hr. Drain.
3. Meanwhile, mix all ingredients for marinade in a processor and make a smooth paste. Add in the chicken pieces and mix well to coat each chicken piece. Let it marinate for upto 5 hours.
4. Heat ghee in a large pan. Add in the rice. Cook for 5-7 minutes or till rice turns opaque white.
5. Crush & add in 2 saffron strands. Add in 4 cups of chicken stock.
6. Bring the rice to a boil, cover and allow to simmer for 15 minutes. Switch off the flame and let the rice rest for 10-15 minutes. This will allow the rice to absorb the moisture.
7. Take another heavy bottomed pan and add ghee. Heat. Add in the chopped onions. Saute till onions turn translucent. Add in the marinated chicken and saute till chicken is done and the gravy has almost dried up.
8. Take an earthernware pot (preferably) which has a lid, to start assembling the biryani. Add in ghee and grease the earthenware pot.
9. Lay a layer of rice. Sprinkle some chicken stock. Add in some of the chicken pieces. Repeat this alternate layering of rice and chicken pieces. Finish with a layer of rice on top. Sprinkle the rest of the chicken stock.
10. Warm the milk with cardamom pods. Crush and add the saffron. Add the Kewra and Gulab ittar.
11. Sprinkle on top of the finished biryani layers.
12. Add in the garnishes.
13. Now cover with a lid and seal the vessel by applying a dough made with wheat flour or flour around the lid, all the way around.
14. Preheat an oven to 200 degrees Celsius. Place the biryani in the oven. Let the biryani cook in the oven for 10-15 minutes.
15. Remove, break seal and serve straight from the pot.

Note: Traditionally Lucknowi biryani is served with boondi raita or Burrani raita (raita made by whisking thick yogurt with garlic juice, powdered onion seeds, shahi zeera and black salt) and papads alongwith traditional pickles.
Firni or Kheer goes very well as a dessert course after the lucknowi biryani.

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Murg Handi Lazeez

I have been fairly lazy all these weeks. Guess it's the heat wave that is generating the laziness and over the last few weeks, I find myself with so many recipes to post that if I do not start rolling up my sleeves and typing, I'll be left with enough to post for the whole year.
The handi is an integral part of the Indian kitchen. Traditionally the handi is a thick bottomed vessel with a neck that is narrower than the base. It also traditionally has a lid to cover it and retain the aroma. The handi has been used to prepare many dishes with a predominantly thick gravy. The most popular gastronomical export of the Handi cooking is the dum style of cooking. The other well known aspect of the handi cooking is the Bhunao method which is used in many households predominantly in the northern parts of the country.
Murg handi lazeez or chicken cubes cooked in a cardamom scented creamy yogurt and garlic brown gravy is a typical dish highlighting the use of the Handi and this vessel lends its name to the dish.

Murg Handi Lazeez

Ingredients

Chicken, cut into pieces : 500 gm
Yogurt, whisked : 1 Cup
Chicken Stock: 1 Cup
Onion, roughly chopped : 2
Garlic cloves, roughly chopped - 6 cloves
Green chili paste - 2 Tblsp
Coriander Powder: 2 Tsp
White Pepper Powder : 1 Tsp
Cinnamon: 1" stick
Cloves:4
Cardamom: 2
Bay Leaf :2
Mace powder: 1 tsp
Ginger Garlic paste : 4 Tblsp
Lemon Juice : 1 Tblsp
Salt : To Taste
Ittar : 2-3 drops

Method:

1. Fry the chopped onion and garlic in oil till they turn golden brown. Grind this fried onion and garlic to a paste.

2. Heat ghee in a Handi, add coriander powder and stir fry for 30 seconds.

3. Add bay leaves, other whole spices and ginger garlic paste and fry for 2 minutes.

4. Add chicken pieces and yogurt. Stir fry for 2-3 minutes and add salt.

5. Cover with a lid and cook until all moisture evaporates and chicken becomes tender.

6. Open the lid, add fried onion garlic paste, green chili paste, white pepper powder, and mace/cardamom powder.

7. Pour 1/4 cup water, chicken stock and lemon juice. Cover with lid and cook on slow flame for 6-7 minutes.Add the ittar 2 minutes before finishing and remove off flame.

8. Serve hot garnished with chopped coriander leaves.

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Aam Panna

If the temperatures we saw in March were anything to go by, it's going to be a long hot summer. I'm already dreading May and making all plans to avoid it.

All kind of thirst quenchers are already out and keeping me company as I try to keep the heat away.
Indian kitchen has its own recipes of traditional drinks and the aam panna remains a household favorite. Made by using green mangoes the panna is a great solution for heat exhaustion. The green mangoes are a rich source of pectin, citric and other acids apart from being a great source of Vitamin B1, B2 and C, which prevent loss of sodium chloride and other essential body fluids. It has also been found to be great in treatment of gastro-intestinal disorders. So go ahead make yourself some aam panna and raise a toast to keeping the heat wave away.

Aam Panna

Ingredients:

Green Mangoes - 7
Sugar - 4 Tblsp
Black Salt - 1 Tsp
Cumin, roasted and powdered - 1.5 Tsp
Red Chili Powder - 1/2 Tsp
Mint Leaves, chopped - 3 Tblsp
Water - 5 Cups

Method:
1. Place the mangoes in a pan of water (enough to cover them) and put on a flame.
2. Cook to bring them to a boil. Simmer for 10 more minutes and then remove and drain water.
3. Stone and pulp the mangoes.
4. Add the remaining ingredients to the pulp and whisk well to mix.
5. Adjust seasoning and transfer to a jug.
6. Serve chilled with ice.

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