Mar 19

Kashmiri Pulao and Dum Kokur

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Chefs across boundaries is a group of bloggers who challenge each other every month with cuisines and fusions that encourages us to step beyond our comfort zone and attempt something new. This month the challenge was given by Nidhi S Raj ( http://soulandspicebox.com/) to create a traditional Kashmiri dish.

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Now besides a Dum Aloo, I have never cooked anything else from this cuisine nor have I tasted any dish besides Rogan Josh. Research revealed a wonderful bounty of meat dishes especially mutton. I had zeroed in on a few mutton dishes and started nagging my husband to source the recipes. He is Ex Taj and has made some wonderful friends over the years. Thanks to him I have got this recipe from the Executive Chef of Taj Shrinagar.

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Now though I set my mind on the mutton dishes, prior commitments and a busy schedule forced me to change my dish at the last minute. I somehow wanted to meet the challenge and so went ahead with this wonderful chicken dish Dum Kokur and a last minute accompaniment of Kashmiri Pulao ( recipe – vegrecipesofindia). Dum Kokur is chicken marinated with aromatic spices and cooked in its own juices.

DUM KOKUR (Pot roasted chicken)

1 chicken (curry cut)

3 tbsp ghee

1 Whole Garlic (paste)

1 tsp. salt

1 large onion sliced

1″ ginger (grated fine)

1 tsp. turmeric powder

1 1/2 tsp. red chili powder

1 ½ fennel powder

3 tbsp. yoghurt

1/2 tsp. cumin (crushed)

2 black cardamom (crushed)

3 cloves

chopped coriander

 

1) Mix salt, turmeric, chili, powder, fennel powder garlic and ginger in yoghurt and rub the paste well on the chicken pieces.

2) Let it marinate covered for 3 hours.

3) Heat ghee in a thick bottomed pan, drop the cloves in.

4) when it sizzles, add the onions and fry till golden brown.

5) Now put in the chicken along with the juices that would have collected in the dish, Toss them around for one minute.

6) Cover with a tight fitting lid (u can seal the lid with atta for dum) and simmer on low heat for 40-45 mins, by with time the chicken should be tender and nicely browned.

7) Garnish with chopped coriander

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KASHMIRI PULAO

 

2 cups basmati rice soaked in water for 30 minutes

1 inch cinnamon/dal chini

1 tsp shahjeera/caraway seeds

1 indian bayleaf/tej patta

3 cloves/laung

2-3 green cardamoms/hari elaichi/choti elaichi

2 black cardamoms/badi elaichi

½ tsp dry ginger powder/saunth

1 tsp fennel powder/saunf

2 pinches of saffron/kesar

2 tbsp oil or ghee

4 to 41/4 cups water

salt as required

for garnish:

1 medium sized onion, sliced thinly

10-12 cashews/kaju

10-12 almonds/badam

10-12 walnuts/akhrot

2 tbsp oil

INSTRUCTIONS
  1. heat oil or ghee in a deep pan. on a low or medium flame, add all the whole spices. fry till the oil becomes fragrant.
  2. now lower the flame and add the ginger and fennel powder & stir.
  3. add the soaked and drained basmati rice and stir.
  4. add crushed saffron and saute for a minute.
  5. pour water and salt. stir and cover the pan tightly. when the rice is cooking, prepare the garnish.
  6. heat 2 tbsp oil in a frying pan. add the sliced onions.
  7. also add a pinch of salt and fry the onions till they are golden or caramelized and crisp. remove and drain on paper tissues.
  8. in the same oil, first fry the almonds till they become crisp. now fry the cashews and walnuts till they are crisp and lightly browned.
  9. cook the rice till all the water is absorbed and the rice is cooked. when done, fluff the rice.
  10. serve kashmiri pulao hot and while serving the kashmiri pulao, garnish with the fried onions and dry fruits.

Pulao Recipe – www.vegrecipesofindia.com

 

 

 

 

 

Mar 18

Rajma Chawal

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Soul food, comfort food, rajma chawal and kachumber. All in the same breath

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I have made rajma a zillion times from this recipe unfortunately cannot credit anyone as it was written years before in my recipe notebook

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This time went the no soak way and cooked the beans directly in the cooker. Took close to any hour for the right texture but I guarantee an awakening in the flavours.

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Ingredients

1&1/2 cup rajma

2 onions

8 garlic flakes

1″ pc ginger

oil

1 tej patta

2 laung

1 moti elaichi

2 tomatoes puree

1/2 cup beaten curd

1/4 tsp haldi

3 tsp dhania powder

1/2 tsp amchoor

1/2 tsp garam masala

1 tsp chilli powder

2 tbsp chopped coriander

1) Pressure cook rajma with lots of water to give one whistle. Keep on low flame for 45 mins. Check once cool, if not of the desired consistency then keep it for 15 more minutes.

2) Grind onion, ginger and garlic to a paste.

3) Heat oil in a kadhai, add tej patta, moti elaichi and laung. let it sizzle

4) Add onion paste and fry till golden brown.

5) Reduce heat, add dry masalas and salt and stir for a minute.

6) Add tomato puree and cook till it leaves oil and tomatoes are soft.

7) Add beaten curd & stir continuously on low flame till masala turns red and the oil separates.

8) Strain and add the rajma with as much of the liquid required. Mash some of the rajma to make the gravy thicker.

9) Garnish with coriander and serve hot with rice and some onion kachumber.

 

Mar 17

Shammi Kebab

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A drink goes hand in hand with ????

Kebabs of course. And kebab that just Melts in your mouth and bursts with spices and flavours?

SHAMMI KEBABS is the winner hands down. Mutton mince mixed with chillies, spices, garlic, ginger and all the wonders from the kitchen found in one delectable bite.

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Ingredients

½ kg mutton mince
¼ cup soaked and drained channa dal
1 sliced onion
10 chopped garlic
2″ chopped ginger
2 tsp dhania seeds
1tsp jeera
3-4 cloves
2 small cardamom seeds
2 big cardamom whole
½ ” cinnamon
1 bay leaf
4-5 peppercorns
3-4 dry red chillies
Salt
½ cup water

1) Wash and drain the mince. Squeeze out as much water as u can
2) Add everything to the mince along with 1/3 cup water and pressure cooker to give 2 whistles. Lower and keep on low gas for 5 mins.
3)  After pressure drops, open the lid and if there is any water left then dry it out.
4) Cool the mixture and blend in a mixer.
5) Make kebabs and pan fry with little oil on medium heat.

Mar 17

Cheesy Rice poppers

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In my excitement during M’s party, I cooked too much rice. I mean 4-5 times the quantity. Happens sometimes when the mind plays tricks 

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The bottom half had gotten lumpy and was trying to figure out what to do. Researched some recipes from Indian to Italian and finally got an idea

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Made a cheesy white sauce with herbs and chillies and mixed the rice in it. Made balls, stuffed mozzarella cubes, coated it and fried them in the appey pan with a drop of oil. A little sweet chilli sauce it’s a wonderful starter, some arrabbiata sauce and its a main course.

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Ingredients

2 cups cooked leftover rice

6-7 minced garlic

2 tbsp maida/APF

3/4 cup milk

salt

2 cheese cubes grated

1 tsp chilli flakes/chopped fresh chillies

15 basil leaves chopped

1 tsp oregano

salt

mozzarella or pizza cheese – cubed

1-2 eggs beaten

bread powder/crumbs

1) Heat oil in a pan, add garlic and fry little, add maida and roast the same.

2) Add the milk and mix well, removing lumps. keep on low heat.

3) when mixed well, add cheese, chilli, salt and herbs. Mix well

4) keep cooking the sauce till it starts to leave the sides of the pan and gets thick.

5) Add cooked rice and mix well. Shut the gas when the mixture is thick and blended well.

6) shape into balls, make a well and pop a cube of mozzarella in it. Seal well from all sides and reform a ball.

7) Beat an egg and add little salt

8) coat the rice balls in the egg mix and then roll it in the bread powder.

9) now u have a choice to deep fry or use an appey pan and fry the balls to a crisp.

10) Serve hot with ketchup or sweet chilli sauce.

Mar 15

Chicken Stroganoff

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An absolute favourite in our house. My nephew adores and it when he comes over he says “Chikki (short for Chikamma or maasi) make stroganoff for me naa.”

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Stroganoff originates from Russia but you can find it peeking out in many a country’s cuisine. Traditionally made with beef, but I have made it using chicken.

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Its an easy dish that is rich with cream and cheese and u can eat it with rice or some bread. Super easy to make and not forgot loved by all especially the little brats

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Ingredients

3 boneless chicken breasts ,cubed into 1″pcs

3 tbsp butter

1 onion finely chopped

100 gms mushroom quartered

1 cup chicken stock or water

2 tbsp tomato puree

1 tbsp tomato sauce

1/2 tsp worcestershire sauce

3 flakes garlic chopped and crushed

1/2 tsp chilli flakes

1 tbsp flour

3/4 cup cream

4 tbsp thick CHEESE spread

1/4 tsp chilli powder

salt to taste

1 capsicum chopped into cubes for garnish

1) Whip cream and cheese spread well so that there are no lumps and is smooth. Keep aside.
2) Marinate the chicken pcs in salt and chilli pwdr for 15 minutes.
3) Heat 2 tbsp butter in a pan, add onion and cook till light brown. Add the mushrooms and cook for 1-2 mins, remove from the pan.
4) In the same pan add 1 tbsp butter and add the chicken pcs, stir fry till well browned on both sides. Cover and cook for 4-5 mins.
5) Remove the chichen pieces and in the same pan add garlic-saute, tomato puree, tomato sauce, worcestershire sauce, salt, chilli flakes.  mix well for 2 minutes. add flour and mix
6) Take the pan off the heat, add cream and cheese mixture and blend well. stir continuously
7) Return to heat, and add the the fried onion, mushroom and chicken to the pan.Stir and boil.
8) Add chopped capsicum,heat on low flame and remove when it starts to boil.Serve with steamed rice.

Mar 15

Shepherds Pie

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Shepherd’s pie is a type of savoury pie made with minced meat and mashed potato on top. It comes from the United Kingdom and Ireland though now the dish is now popular worldwide.

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In modern British English, the dish is usually called “cottage pie” if it is made with beef. If it is made with lamb it is usually called “shepherd’s pie”

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In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.Unlike standard pies, cottage or shepherd’s pie does not include a bottom pastry crust.

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Ingredients
500 gms mutton mince
5-6 big boiled potatoes
2 big chopped onions
10-12 minced garlic
1 pkt cubed mushroom
1/2 pkt tomato purée
1-2 tbsp tomato ketchup
1 tbsp Worcestershire sauce
1 tbsp maida
2-3 chopped chillies
1 tsp rosemary, thyme
Butter
3-4 tbsp milk
Salt

1) in a heavy bottomed pan, heat butter and add onion and garlic. Sautée till pink
2) add the mince and fry on high heat till brown
3) add the tomato purée, salt and some water. Keep lid slightly ajar and cook the meat
4) after some time add the chillies. Keep cooking
5) after a while add the Worcestershire and ketchup, herbs. Keep cooking. Adjust water accordingly. Ideal would be to add meat stock but I didn’t have it so kept adding little water at a time
6) cook for atleast an hour with lid slightly ajar. Adjust seasoning
7) add mushrooms and cook till done. By this time the liquid should have dried out
8) add maida and mix well
9) pour into a bake proof dish
10) boil the potatoes, peel and mash
11) add salt, 1 tbsp butter and little milk at a time to get a creamy consistency. Pass through a drum sieve to remove lumps
12) I used a piping bag to pour out the mash on the mince. U can also place it neatly on top and run designs with a fork
13) pre heat the oven and bake at 180 for 20 mins. Then grill at 220 for 5-10 mins or till mash gets brown.

Note – U can also add veggies like carrots, peas at step 4 if u want based on their cooking time.

Mar 15

Italian Rum cake

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A special person deserves a special cake. It was M’s birthday and we decided to have a party by calling his friends over for dinner. I causually asked him, have u ever had a birthday party with friends over and was surprised when he answered in the negative.

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Thought back to the 14 years we have been together and realised its true, Its mostly been with family or just the 2 of us. So planned an elaborate menu and started researching for a special cake. My cake guru is Nidhi and when she suggested I check out the Italian rum cake, I had to go with her suggestion

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This cake usually is baked for wedding and birthdays and has three fillings, italian pastry cream, italian chocolate cream and whipped cream. I decided to adapt the pastry cream filling and rum syrup recipe from this site dianasdesserts.com and make 2 fillings – one of italian pastry cream which is like a custard and a simple chocolate ganache. My fool proof sponge recipe (again Nidhis brilliance) was put to work for the cake. So light, airy and spongy.

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Being a novice baker, it did take me some time to make but it came out pretty good. Couldnt click a picture of the slice as we cut it late at night.

VANILLA SPONGE CAKE

4 eggs,
3/4 cup powdered sugar,
3/4 cup maida,
1 tsp baking powder,
2 tsp vanilla extract,
1 tbsp hot water

1) pre heat oven to 180 C for 10-15 mins

2) separate egg white and yolks

3) beat egg whites till they are stiff, add sugar gradually and keep beating it

4) add yolks and extract, mix it well.

5) Add the hot water and beat the mixture till it doubles in size

6) Sift maida and baking powder in a separate bowl

7) fold in the dry ingredients, dont beat it, fold it gradually

8) grease the cake tin and pour the batter.

9) bake for 30-35 minutes on 180C.

CHOCOLATE GANACHE

2 cups dark chocolate

1 cup Amul cream

2 tbsp butter

Melt the dark chocolate, 1 cup cream and 2 tbsp butter in a double boiler method. Cool the ganache in the refrigerator for 20-30 minutes before use.

RUM SYRUP

1/4 cup light or dark rum or 1 tablespoon rum flavoring
1/3 cup water
1/2 cup granulated sugar

(Note: If you prefer not to use rum syrup, you may sprinkle/brush cake layers with 1/3 cup rum which has been diluted with 1/4 cup water.)

Mix together the water, sugar, and rum in a small pot. Bring to a boil, and stir until the sugar is dissolved. Remove from the heat and cool before using.

ITALIAN PASTRY CREAM

3 tablespoons granulated sugar
3 egg yolks
3 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
2 cups whole milk
1 tablespoon butter

1) Place sugar, egg yolks, flour, lemon rind (if using), and vanilla in a saucepan and mix together well.

2) In a separate saucepan, scald milk. Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater. Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point. Cook 4 minutes longer, stirring constantly.

3) Remove pan from heat, add butter and mix well. Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.

If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).

WHIPPED CREAM

250 gms Rich whipping cream

3-4 tbsp powdered sugar or as per taste

1 tsp vanilla extract

1) Chill the bowl and beater blades for 30 mins

2) Prepare an ice bath and place the chilled bowl on it.

3) pour the chilled whipped cream in the bowl and start beating it. Avoid any body heat

4) when it gets slightly stiff, add the sugar and vanilla extract and continue beating

5) at intervals, u can chill the bowl and beater in the fridge as temperature plays a key role in forming the whipped cream

6) the cream should be ready in 30 mins or so of whipping and chilling. The trick is that when u invert the bowl, the cream should stay in place

GARNISH

1/3 Cup Almond slivers

sprinkles

ASSEMBLY

1) when the cake is cool, slice the cake horizontally into 3 layers. Sprinkle the rum syrup on the layers. Leave for 10 mins and sprinkle again

2) Place the chocolate ganache on the bottom slayer and spread it evenly

3) Place the middle layer of the sponge on top. Spread the italian pastry cream evenly and top with last layer of sponge.

4) Crumb coat the cake i.e put a thin layer of the whipped cream covering all sides and keep the cake in the fridge for 30 mins.

5) Frost the cake with whipped cream and decorate with almond slivers and sprinkles

Mar 12

Ice Cream bread with strawberry compote

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A fellow foodie Nithya had posted a dish called Ice Cream bread. Was quite intrigued with the idea and saved the recipe to try later.

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Had half a tub of vanilla icecream wasting away in the freezer as all of us were down with the seasonal flu. Made some strawberry compote and was wondering what to pair it with when i remembered this recipe.

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Quite an interesting cheat option to a cake with not too much effort.

 

Strawberry compote
10-15 fresh strawberries
1/2 cup water
1/2 cup sugar
1 tsp balsamic vinegar
1) take a pan and heat water and sugar in high
2) when the sugar melts and just starts to thicken, then add the chopped strawberries
3) cook it on low for about 20 mins or till all the juices flow out and the strawberries are soft. Smash half the strawberries
4) add balsamic vinegar and give it a stir. Shut the gas. U will get a thick syrupy consistency.
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Ice cream bread Ingredients

2 cups vanilla ice cream, softened

1 1/2 cups all-purpose

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon sugar

1 tablespoon grated lemon zest

Directions

  1. Preheat the oven to 350F. Spray an 8″x4″ loaf pan or line it with parchment paper.
  2. In a medium bowl, mix together ice cream, sugar, flour, baking powder, salt and zest until just combined.
  3. Transfer the loaf to the baking pan and smooth out.
  4. Bake for 35 minutes, or until a toothpick stick in the loaf comes out with a few crumbs stuck to it.
  5. Remove from the pan and let cool.
  6. Enjoy with a generous serving of compote.
Recipe – 12tomatoes

Mar 12

Oats and strawberry bars

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I recently was gifted a box of strawberries from a very dear friend. A while back I had shortlisted some strawberry recipes on Pinterest, and these bars were very tempting.

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Used the recipe as inspiration and gave it my own twist with the ingredients at hand. Have used this recipe before to make Oats Hazelnut Dulce De Leche bars.

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Crunchy chewy, sweet and salty. Lovely flavours.

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Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups Quaker oats
1 cup packed brown sugar
1/4 teaspoon salt
1 cup butter, softened
1/2 cup sliced almonds

Strawberry filling
15-20 chopped fresh strawberries
1/2 cup water
1/2 cup sugar
1 tbsp cornflour mixed with water to make a slurry.
1) take a pan and heat water and sugar in high
2) when the sugar melts and just starts to thicken, then add the chopped strawberries
3) cook it on low for about 20 mins or till all the juices flow out and the strawberries are soft. Smash half the strawberries
4) add cornflour slurry and give it a stir. Shut the gas after 2 mins. U will get a thick syrupy consistency.

Directions for assembly
1) heat oven to 200 degrees C.
2) In large bowl, mix flour, oats, brown sugar and salt.
3) cut in butter and mix until mixture is crumbly. Press 1/2 of mixture in greased pan. Bake 10 minutes.
4) spread strawberry filling over partially baked crust. Sprinkle evenly with sliced almonds and remaining crumb mixture.
6) Bake 20 to 25 minutes or until golden brown. Cool 15 minutes.
7) run a knife around sides of pan to loosen it. Set in the fridge and cool completely.
8) cut into bars.

Mar 11

Date Rolls

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My son had this big event at school. They were celebrating the festivals of India and his class had been assigned the festival of Eid. I made date rolls to be packaged as give aways for the event.

Mom has this super easy and healthy recipe that she has been making for years. I hate dates so never really ate or made the rolls. But everyone in my family absolutely love them. A healthy alternative to sugar laded confectionaries.

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Ingredients

500 gms black soft seedless dates

2 tbsp Amul cream

8 marie biscuits powdered

1/2 cup chopped badams and sliced badams for decoration

1) Heat 2 tbsp amul cream, add 500 gms black soft seedless dates and mix.

2) Keep pressing for 10 mins till dates are soft and sticky.

3) Shut the gas, add powder of 6-8 Marie biscuits and chopped dry fruits of your choice. Mix well.

4) Shape into rolls and coat with biscuit powder.

5) Keep in the fridge for a couple of hrs and cut into slices.

6) Press a sliced badam for decoration.