Achari Chicken Tikka

It's been a jet setting year so far ...I mean I have traveled more in the last 2 months than I have in 2007 & 2008 combined. Going by the writing on the wall, it's only going to increase. One thing that travel surely does is expose you to different cuisines. You miss cooking, but your palate gets more global and you gather new dishes to cook in your kitchen arsenal. Last to Last week I was in Goa, and though we were all busy on company off site, the food was out of the world. I took time to visit all the restaurants in the Hotel we stayed in and the Goan restaurant blew me away.
I managed to sweet talk the chef in parting with a few recipes and even take a video of them. Sadly, the video is in bits and resting with colleagues who, since we have come back, are either on a vacation or out sick. More on that in the posts to follow.
The recipe featured here was tried when my direct reports had dropped in for a friday night bash a few weeks ago. The night was wild as it is always when guys get together and there is booze flowing like water. Don't read too much into it and do not let your imagination run wild. It was nothing like a freaked out bachelors party. Wild, as in, everyone was relaxed and speaking their mind out.

Achari Chicken Tikka Ingredients:
Chicken, Boneless, cut into 1" dices - 200 gm
Ginger garlic paste - 2 Tblsp
Onion Paste - 2 Tblsp
Lemon Juice - 2 Tblsp
Red Chili Powder - 1 Tsp
Yogurt, whisked - 1 Cup
Green Chili, finely chopped - 1
Mustard Oil - 3 Tblsp
Black Salt - 1 Tsp
Salt -To Taste

Achari Masala
Fennel (Saunf) - 2 Tsp
Corriander Seeds - 2 Tsp
Fenugreek Seeds (Methi Dana) - 1 Tsp
Black Cumin Seeds (Shah Zeera) - 2 Tsp
Onion Seeds (Kalonji) - 1 Tsp
Mustard Seeds (Rai) - 1 Tsp

Method:
1.Roast the achari masala ingredients slightly. Cool and powder coarsley in a grinder or with a pestle.
2. Make a marinade by whisking yogurt, mustard oil, red chili powder,ginger-garlic paste, onion paste, lemon juice, chopped green chillies, black salt, salt and the powdered achari masala.
3. Marinate the chicken dices in this mixture and leave aside in a cool place for an hour.
4.Pre-heat oven.
5. Skewer the marinated chicken dices and roast in the oven.
6. Rotate the skewers as much as possible. This will ensure even cooking at all sides.
7. Baste with oil frequently. This prevents chicken from drying and makes it more juicy.
8. Serve hot with onion rings and lemon wedges.

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Shrimp & Calamari Masala

The last week has been really a grueling week for me. I was traveling across Europe on business and was running in and out of meetings and then on different flights. In all, we did about 3 countries in 6 days. Apart from the work bit which I enjoy even when I'm not traveling, the exposure to different foods is a big wow for me and I seldom lose any opportunity to try out new types of dishes on offer. This time, the first thing I did when I hit London, was to grab my tub of Ben & Jerry's Phish Food and eat the whole tub by myself (No wonder everyone is saying I have put on a few extra pounds). But apart from the junk food bit, I enjoyed trying out new meats and some of my accomplishments (yes! that's what I call it) was eating Reindeer meat (it was heavenly) in Helsinki and Snails ( they taste just as good ...though I'll prefer the reindeer meat any day...I haven't tasted meat more juicy) in Paris.

I had a free evening on one of the days and I decided to drop in a visit to my old friends Beena and Raj, and while at their house, I decided to cook up something. Beena had graciously offered to prepare the meal for all of us, but I guess I just wanted to show off my culinary skills. See, I wasn't exactly known in college for my culinary skills. It was an art I mastered later at Welcomgroup ....it came from spending 16 hour workdays in the Hotel Kitchen and having the added luxury of having the corporate training kitchen next to your residential flat. During College days it was more of wine & beverages and my skills behind the bar. Those were the days ...with dreams of moving to France and working as a Vigneron in a vineyard ( which by the way everyone, including my folks, thought was a BAD idea). This time in Paris, I said to myself, wish I had taken that step afterall. The culinary heritage of the country just blew me away. Dining at the restaurants was an experience in itself. My next few posts will have a review on them so you can catch up on it later.

This particular recipe is nothing out of the blue and is more South Indianish in its taste and make-up.

Shrimp & Calamari Masala

Ingredients:

Shrimps - 200 gm

Calamari - 200 gm

Onions, finely sliced - 1

Garlic, minced - 5 cloves

Garlic, minced - 1 Tblsp

Tomato, roughly chopped - 2

Curry Powder - 1 Tsp

Red Chili Powder - 1 Tsp

Bay Leaves - 1

Peppercorns - 1 Tsp

Black Cardamom - 1

Cloves - 3-4

Asafoetida (Hing) - A Pinch

Turmeric powder - 1/2 Tsp

Cumin powder - 1 Tsp

Curry Leaves - 6-7

Coconut, grated - 3 Tblsp

Green Chillies, finely chopped - 1

Tamarind concentrate - 1 Tsp

Salt - To Taste

Oil - 2 Tblsp

Method:

1. Heat oil in a thick bottomed pan.

2. Add in the bay leaves, black cardamom, cloves and peppercorns. When they start crackling, add in the sliced onions.

3. As the onions turn translucent add in the ginger and garlic. Fry for 3 minutes.

4. Add in the red chili powder, turmeric powder, curry powder, cumin powder, Asafoetida. Fry for 2 more minutes.

5. Add in the chopped green chillies and grated coconut. Mix well and cook for 2 minutes.

6. Add the tamarind concentrate and half a cup of water. Mix well. Add in the curry leaves.

7. Cook till gravy turns to thicken. Add in the shrimp. Cook for a minute and add in the calamari. Cook for 3-4 minutes or till they are done.

8. Adjust the seasonings and serve hot garnished with chopped cilantro.

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Murgh Peshawari

Winter's have been a little soft this year, the fog has spared us mostly and the chill in the air is just right. Sun has shone brightly most of the days and we have loved every bit of the winter's. Being in a penthouse the morning view is to die for, with no other high rise in the near vicinity, it feels you are in a hill resort, especially when it is foggy.

Lazing out on a sunday is a luxury though with the family commitments and work that seems never ending. Over the last few months as I have dwindled in my posts, I have suddenly found myself losing contact with the blogging community and am desperately trying to get back to it. Over these last few months, I have tried out quite a few recipes and now need to find the time to post them. Sometimes, I do not even get the time to click a photo of the dish, leave alone garnish the same. The gang at home is ready to pounce the moment the dish is ready. This dish was made on the first weekend of this year ( and took so much time to get posted), and I had to really hold on to it, so that I could get a decent photo. The lovely, mild january sunshine added to the murgh's appeal. :)

Murgh Peshawari

Ingredients:

Chicken, boneless, cut into pieces - 250 gm

Onion Paste - 1/2 cup

Ginger-garlic paste - 3 Tsp

Tomato paste - 1 Cup

Green Chillies, finely chopped - 1

Turmeric Powder (Haldi) - 1/4 Tsp

Cumin Powder (Zeera) - 1/2 Tsp

Kasoori Methi - 1/2 Tsp

Red Chili Powder - 1/2 Tsp

Cashewnut paste - 2 Tsp

Cashewnuts - 1/2 cup

Butter - 3 Tsp

Salt - To Taste

Whole garam masala

Bay Leaves - 1

Cloves -2

Black peppercorns - 4

Cinnamon Stick -1

Method:

1. Heat butter in a wok.
2. Add whole garam masala & allow to crackle.
3. Then add in the onion paste and saute until light brown.
4. Add ginger garlic paste & finely chopped green chillies & fry for 2 minutes.
5. Dilute the turmeric powder, cumin powder & red chili powder in 2 tbsp water & add to the wok. Cook for 2 minutes
6. Add in the tomato paste. Mix and cook for 10 minutes.
7. Then add in the cashewnut paste,mix well & cook for 2-3 minutes.
8. Add in the chicken and cook till chicken is cooked. Add in the cashews and 8 tblsp water.Cook for 10 more minutes on slow flame.
9. Adjust the seasoning.

10. Garnish with fresh cream or cilantro and serve hot.

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Chicken Tikka Masala (Grilled Chicken pieces with a tomato cream gravy)

At the onset, let me make this clear ...this is not an authentic Indian dish. It is a British dish, was invented in UK and their true national dish ( I didn't say this, former British Foreign Secretary Robin Cook said it). Having said that, it is, and in a way curry is this country most famous export.

Though there are many ways to make this and countless stories around its origin, the one that I have heard the most, is that, a British customer in an Indian restaurant, found his chicken tikkas too dry and sent them back to the kitchen. The chef, to make it more palatable to his customer, made up a curry dish with yogurt and tomato soup, along with some spices. Voila, The tikka masala was born. It is so popular now that out of every seven curries sold in the UK, one is a chicken tikka masala.

Chicken Tikka Masala

Ingredients:

Chicken breast,boneless, cut into 1" chunks - 2 pieces

Yogurt, whisked - 1/4 cup

Onion Paste - 1/2 Cup

Ginger-garlic paste - 8 tsp

Cumin Powder - 1 tsp

White Pepper Powder - 1/4 Tsp

Red Chilli Powder - 1 tsp

Turmeric Powder - 1/4 tsp

Garam Masala Powder - 1 Tsp

Fenugreek leaves - 1 tsp

Lemon Juice - 1/2 tsp

Salt - To Taste

Tomato Paste - 1 Cup

Green Chillies, deseeded and finely chopped - 1

Butter - 2 Tsp

Vegetable Oil - 3 Tsp

Melted Butter - For basting

Cream - 1/2 Cup

Honey To taste

Method:

1. In a large bowl, combine, yogurt, lemon juice, 3 tsp ginger-garlic paste, 3 tsp onion paste, 1/4 tsp cumin powder, 1/4 tsp red chilli powder, white pepper powder, turmeric powder, vegetable oil and salt. Mix well.

2. Add in the chicken pieces and leave overnight in a refrigerator to marinate.

3. Heat oven/grill. Skewers the chicken pieces and grill for 10 minutes on high heat, basting frequently.

4. Take the pieces out and leave aside.

5. To make sauce, heat butter on a thick pan. Add in the remaining onion paste and ginger-garlic paste. Saute for 2 minutes.

6. Add in the green chillies & remaining spices except the fenugreek leaves. Mix well. Cook for 1 minute.

7. Add in the tomato paste and cook well till the sauce thickens. bring to a boil.

8. Add in the remaining butter and cream. Stir well, add in the chicken tikkas and cook for another 5 minutes.

9. Add in the honey and mix well.

10. Finish with adding seasoning and fenugreek leaves.

11. Serve hot with steamed rice.

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Tomato Rice

It has been a really long time since I posted on this blog and going by the hectic schedule lying in front of me, it looks like a big struggle going forward.

The winters are here in Delhi and the fog is once again making the headlines. I have always loved the winters and am loving wearing my winter clothing. Hyderabad did not provide me with that opportunity. Talking about Hyderabad, I miss the Biryanis and the dishes special to that place, like the chicken 65 and Apollo fish. Tomato Rice is not special to Hyderabad, but it was to our household there, as Chennai was close by and our visits to Chennai or someone dropping in from there always got a bottle of tomato pickle from Grand Sweets in Chennai. It was a great shortcut to make Tomato Rice. In this post, however, I present the natural way to make Tomato Rice. Though I'm quick to grab all credits, this one has been the preparation of my better half, with no help from me at all.

Incase I miss out on another post, let me wish you all a very Happy New Year in advance.

Tomato Rice

Ingredients:

Basmati Rice - 2 Cups

Tomatoes, chopped - 4

Onion,sliced - 1

Garlic cloves - 4

Dried Red Chilli - 2 No

Coriander Seeds - 1 Tsp

Chana dal - 2 tsp

Turmeric Powder - 1/2 tsp

Oil - 2 Tblsp

Salt - To Taste

Green Chillies, slit - 2

Coriander, chopped - For garnish

Method:

1. Wash & cook rice adding salt. Leave aside to cool.

2. Heat Oil. Add red chillies, chana dal & coriander seeds. roast till done and take off flame.

3. Powder the above mixture after it has cooled completely. Keep aside.

4. Heat oil in a big wok. Add in the garlic and sliced onions. Fry till transparent.

5. Add in chopped tomatoes and cook till they turn mushy.

6. Add the roasted powder and turmeric and cook for 3 minutes.

7. Add rice to this mixture and mix well. Adjust seasoning.

8. Serve garnished with slit green chillies and chopped coriander.

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Dhaniawala Khumb

This blog has been lying dormant for almost a month. My new job and home have really taken me away from it in a way I couldn't even imagine. It's been a month in the NCR region and the speed at which life moves here has really taken us by surprise. The house is slowly limping to some sanity. Work has a new charm and the slight nip in the air is a wonderful change in the weather.

Dhaniawala Khumb

Ingredients:
Mushrooms, washed, cut into quarters - 500 gm
Whole garam masala
Boiled Onion Paste - 2/3 Cup
Ginger Garlic Paste - 6 Tsp
Green Chillies, slit, deseeded & chopped - 3
Red Chili Powder - 1 Tsp
Coriander Powder - 1/2 tsp
Yogurt, whisked - 1.5 Cup
2 Tblsp Cashew paste
Ghee - 3 Tblsp
Chopped Coriander -1 Cup
Ginger, cut into juliennes - For garnish

Method:
1. Heat ghee in a pan. Add in the whole garam masala. Saute till it begins to crackle.
2. Add in the boiled onion paste. Saute for 2 more minutes. Add in the ginger-garlic paste and cook, till the mix starts to turn golden brown.
3. Add in the chopped green chillies and stir for a minute.
4. Add in the whisked yogurt and stir to mix well. Mix in salt & red chili powder.
5. Add in half a cup of water and bring the mixture to a boil.
6. Add in chopped coriander. Cook for a minute.
7. Add in the mushrooms and cashew paste. Cook till mushrooms are done.
8. Serve hot garnished with ginger juliennes.

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Kadhai Paneer

Kitchen is a place where exotic dishes are turned out and mostly named after places or people. Here is a whole style of cooking that has been named after the vessel in which it is prepared. Kadhai cooking for one, turns out really thick and richly delicious dishes. Named after the indian wok called the 'Kadhai', the cooking uses little or no water and lets food cook in it's own natural juices. The Indian wok is different from its chinese cousin in being more deeper and narrower.

For starters, Kadhai cooking is not the only cuisine in India named after the vessel it is cooked in. There is also the Handi Cuisine and Tawa Cuisine. Kadhai cooking originated in Punjab nearabout Peshawar and made popular by the migrants.What set this cooking apart was the fact that it was quick cooking unless Meat was used and the dish could be transported to the dining table in the Kadhai ready to eat. The dishes are all tomato based thick gravies nicely spiced up with vegetables and/or meat. It is therefore spicy and has chillies. Incase you want to substitute lamb for paneer in the recipe below, cook the lamb till it's 3/4th done and then use it for Kadhai.

We are finally in Delhi and missing good ol' Hyderabad. The rushed life of the city is something we'll take time to adjust to. Just shifted into our new house and setting up stuff there. It will easily take time as we decided to take a duplex penthouse (something my better half always wanted) and the whole place needs a lot of work to be done since no one has lived there ever. Looking forward to a lot of cooking and grilling in the new house :)

Kadhai Paneer

Ingredients:

Paneer, Cut into Cubes - 250gm (Some even cut them into fingers)
Green Bell Peppers,Cut into dices - 3 (Again some prefer cutting into fingers)
Tomatoes -4 (make a paste out of 3, and cut 1 into dices)
Onions, finely chopped- 4
Ginger paste - 1 Tsp
Garlic Paste - 1 Tsp
Red Chilli powder - 1 Tsp
Coriander Seed powder - 1 Tsp

Black Pepper Powder - 1/2 Tsp

Turmeric Powder - 1/2 Tsp

Cumin Powder - 1/2 Tsp

Garam Masala Powder - 1 Tsp
Kasoori Methi - 1/2 Tsp

Green Chillies, slit and deseeded - 2

Corriander Leaves - A few for garnish

Ghee - 1 Tblsp

Method:

1. Heat ghee in a kadhai. Add in the onions and saute till they start turning golden brown.

2. Add in the ginger-garlic paste and saute for 2 minutes.

3. Add in the red chilli powder, corriander seed powder, black peper powder,cumin powder, garam masala powder and turmeric. Stir fry till they are cooked.

4. Add in the tomato paste and cook for 4-5 minutes or till the gravy is done.

5. Add in the Paneer cubes/fingers and bell peppers. Cook till they are done.

6. Add in the diced tomatoes and green chillies. Cook for 2 minutes.

7. Add in kasoori methi leaves just before finishing the dish and mix well. The gravy should have dried up by now and should be just enough to coat the paneer, bell peppers and tomatoes.

8. Serve hot garnished with corriander leaves.

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Makai mirch ka salan

If there is one thing that my better half will miss from Hyderabad it is undoubtedly the famous mirch ka salan. Over the last year or so,I posted many Salan recipes including mirch ka salan. This one is my variation on the famed mirch ka salan.
My other salan recipes are as under:
Mirch ka Salan
Gobi aur mirch ka salan
Tamatar aur Chana Dal Ka Salan
Lasan Ka Salan
Dry Fruit Salan

Makai Mirch Ka Salan

American corn - 1 Cup
Bhavnagari chillies, deseeded & sliced thickly - 5
Onions,roughly chopped - 2 Cup
Peanuts, roasted- 2 Tblsp
Sesame seeds (til) - 2 Tblsp
Desiccated coconut- 2 Tblsp
Fennel seeds (saunf) - 1 Tsp
Nigella seeds (kalonji) - 1 Tsp
ginger-green chilli paste - 2 Tsp
garlic paste - 1 Tsp
Red chilli powder- 1 Tsp
Coriander seed (dhania) powder - 1 Tsp
Turmeric powder (haldi) - ¼ Tsp
Tomato Paste - 1 Cup
Tamarind (imli), Lemon ball sized, soaked in ¼ cup of water
Oil - 4 Tblsp
salt to taste

Method:
1.Deep fry the Bhavnagri chillies in hot oil for a few seconds. Drain on absorbent paper and keep aside.
2.Heat the oil in a pan, add the onion paste and saute till it turn golden brown in colour. Add the ginger-chili paste, garlic paste and saute for 3 more minutes.
3.Add chili powder, coriander seed powder, turmeric powder, tomatoes and salt and cook till the tomatoes soften. Cool completely.
4. Grind this to a smooth paste.
5.Roast the peanuts, sesame seeds, desiccated coconut, fennel seeds and nigella seeds over a slow flame till all the ingredients are lightly browned. Powder this and keep aside.
6. Heat oil in a handi. Add in the first paste. Saute for 3 minutes.
7. Add in the second paste (Peanut, sesame, coconut, fennel seeds, nigella seeds).
8. Cook for 3 minutes.
9. Add in the american corn and cook till it is done. Add in the Bhavnagari chillies. Cook for 5 minutes.
10. Add in the tamarind pulp and mix well. Bring to a boil and simmer till oil separates.
11. Serve hot.

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Murg Navratan

When Dheeraj (my golf buddy) and I planned to spend my last weekend in Hyderabad cooking something up, I was clueless on what to cook up. He luckily took more time to land up home thanks to a big traffic jam in the city due to the airport expo. That was enough time for me to make my cooking plans.This one has been taken from a cookbook and has been contributed by Chef Arvind Saraswat from the Taj group of Hotels. I interacted with Chef Saraswat while I was doing my Industrial Training at Taj Palace in New Delhi. I was a beginner getting initiated in the culinary arts and he was a master at that time. I was deputed to him for 2 weeks to help him out in his trials for new dishes. My only job at that time was to ensure all the mis-en-place is done and the utensils for cooking are ready.
The dish is rich and mild. It look regal and tastes regal too. Dheeraj loved it and took some home too for his wife. By the time you see this post I would have left this city and would be flying to Delhi, leaving this house, this city and the people we had grown to love and taking some wonderful memories with us.

Murg Navratan

Ingredients:
Chicken, Cut into pieces- 1 Kg
Yogurt - 1.5 Cups
Ghee - 3/4 Cup
Whole garam masala- 2 Spoonfuls
Onion Paste - 1.5 Cup
Ginger-green chili paste - 2 Tblsp
Green Chilies, chopped finely - 2
Turmeric- 1/4 Tsp
Red Chili Powder - 2 Tsp
Cream - 1/2 Cup
Green Cardamom Powder - 3/4 Tsp
Mace Powder - 3/4 Tsp
Poppy Seeds - 2 Tblsp
Almonds, blanched and skinned - 1/4 Cup
Cashewnuts - 1/4 Cup
Melon Seeds - 2 Tblsp
Pistachios - 10

Method:
1. Marinate chicken pieces in whisked yogurt and salt.
2. Soak poppy seeds in water for 30 minutes. Make a paste out of poppy seeds, blanched almonds, cashewnuts, melon seeds and water.
3. Heat ghee in a large pan. Add in the whole garam masala and saute.
4. As the garam masala starts to crackle, add in the onion paste. Saute for 5 minutes.
5. Add in the ginger and green chili paste. Saute for a minute.
6. Add in turmeric & red chili powder dissolved in 2 Tblsp of water. This will prevent the powder from burning.
7. Bhunno for 2-3 minutes. Add in green chillies and saute for a minute.
8. Add the chicken along with the marinade. Put in 2 cups of water and bring to a boil.
9. Simmer till chicken is tender.
10. Add in the poppy seeds, melon seeds, cashew & almond paste. Mix well and bring to a boil.
11. Add cream and stir. Sprinkle the cardamom & mace powder on top.
12. Add salt to taste. Add in half the pistachios. Cook till gravy thickens and the fat comes to the surface.
13. Serve hot garnished with pistachios.

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Bharwan Aloo Chutneywale (Stuffed Potatoes in a Chutney gravy)

The last week has been busy. As my innings in Hyderabad come to a close, almost every day has been a mad rush. Day before,I went to the golf course and then Dheeraj (My golf Buddy) and me decided to catch up on some exciting meal. By the time we got through the meal, it was already 7 PM and I had to go for my farewell dinner which had been organized by my peers. Early next day morning we went to Srisailam and it was a hectic but wonderful trip. We managed to have the Abhishekam done and I could touch and pray to the Jyotirlinga. You cannot imagine the spirituality and calmness it provides. The aura in the sanctum has to be felt. Last night, my managers had organized a farewell dinner. So after driving back to Hyderabad,I straight away headed there. It felt both good & bad to meet them. Bad since I was leaving them and good, for the fact that I was leaving behind a real professional group of folks.
Coming to the recipe, this one's a sure killer. Potatoes occupy a special place in our house given my better half's love for them. This ensures that I am forever scouting for new potato recipes. This one immediately caught my attention.The richly stuffed potatoes, the tangy and spicy gravy all made for a star dish. We made it last to last week, the busy schedule prevented me from posting it earlier.

Bharwan Aloo Chutneywale

Ingredients:

Potatoes, Medium, Peeled and cut into barrel shapes - 750 gm
Paneer, shredded - 120 gm
Green Chilies, minced finely - 4
Ginger, grated - 1 Tsp
Cashewnuts, crushed - 7
Raisins - 15-20
Coriander - 150 gm
Raw Mangoes, peeled & chopped- 30 gm
Mint - 75 gm
Boiled Onion paste - 1 Cup
Ginger-Garlic Paste - 4 Tblsp
Cumin powder - 1.5 Tsp
Red Chili Powder - 1.5 Tsp
Garam Masala Powder - 2 Tsp
Tomatoes, Pureed - 1/2 Cup
Yogurt, whisked - 1.5 Cup
Cashew Paste - 4 Tblsp
Salt - To Taste
Oil - For Deep frying
Ghee - 2 Tblsp

Method:
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.
6. Put the mangoes, mint and coriander in blender and process.
7. Heat ghee in the kadhai. Add in the boiled onion paste. Stir for a minute.
8 Add in the ginger-garlic paste. Stir for 2-3 minutes or till fat separates.
9. Add in the cumin powder, stir for a minute.
10. Add in the mango-mint-coriander paste and red chili powder. Stir for 30 seconds.
11. Add in the whisked yogurt, a cup of water and mix well. Bring mixture to boil.
12. Lower the heat, add in the potatoes and simmer till potatoes are done.
13. Add in the pureed tomatoes. Stir for a minute.
14. Add in the garam masala and cashew paste. Bring to a boil.
15. Add in the salt and cook for another 3-4 minutes.
16. Serve hot with naan or roti.

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