Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Wednesday 17 February 2016

Orange Prawns served with Prawn and Egg Fried Rice


Orange Prawns 
To a Marinate the Prawns 
Ingredients
1 bowl of medium size Prawns
1 Egg White 
1 tbsp Soy Sauce 
Salt to taste 

Method 
Take a bowl and combine all the above ingredients and keep it aside for 10 to 15 minutes. 


For Frying the Marainated Prawns
Ingredients 
Marinated Prawns
1/2 cup Corn Starch
Oil for frying 

Method 
Take a wok, add oil and heat it. Add the corn starch in a plate. Take one piece of prawns at a time and coat it with corn starch. Add the coated prawns in the hot oil and fry till brown in colour. Keep it on a absorbent paper. 


For the Sauce
Ingredients 
1/2 cup Fresh Orange juice
1/2 cup Chicken stock
1 big size Garlic clove grated 
1 tsp Orange zest
1 tbsp Apple Cider Vinegar
1½ tbsp Soy sauce
Salt to taste
2 tsp Brown Sugar Or Sugar 
1 tbsp Corn Starch dissolved in 1 tbsp of water 
1 tsp Sesame oil

Method 
In a mixing bowl combine all the above ingredients and keep it aside. 

To make Orange Prawns

Ingredients 
Fried Prawns
Sauce 
1 tsp Sesame oil 
1/2 tsp Spring Onions chopped  

Method
Take a wok, add the oil, let it heat, add the sauce. Stir it and on low heat cook the sauce till it starts to thicken. Add the prawns and stir it. Cook the prawns in the sauce till the sauce has thicken and incooperated well in the sauce. Sprinkle spring onion for garnishing. Serve with Prawn and Egg Fried Rice. 

Prawn and Egg Fried Rice
Ingredients 
4 cups cooked Rice
1/2 bowl of small size Fried Prawns ( Marinated with 1 tbsp Soy sauce and egg, coated with cornflour and fried) 
1 bowl of Fried Egg pieces ( 2 Egg beaten with salt and fried) 
2 tsp Garlic grated 
1 tsp Ginger grated 
1/2 cup Red , Yellow and Green Capsicum diced 
1/4 cup Cabbage shredded 
1/4 cup Mushroom sliced 
1 Onion chopped 
1 tbsp Spring Onion chopped 
Salt to taste 
2 tsp Soy Sauce
1 tsp Fish Sauce
1 tsp Chilli Vinegar
2 tbsp Sesame Oil 
 

Method 
Heat the oil in a wok, heat the oil on high flame. Add  the garlic and ginger and sauté for 1 minute. Add the capsicum, cabbage, mushrooms, and onion and sauté for a few minutes. Add the soy sauce, fish sauce, vinegar. Stir it. Add the prawns. Stir it and add the rice and the salt. Stir fry the rice  till  the rice has incoperated well with the other ingredients. Garnish with spring onions and fried egg pieces. Serve hot. 

Saturday 23 January 2016

Maharashtrian cuisine ...... Kandachi Pat takun Zunka, Bajri chi Bhakri and Kolambi Bhat

 Maharashtrian cuisine......
Kandachi Pat takun Zunka
Bajri chi Bhakri 
Kolambi Bhat

Kandachi Pat takun Zunka
Ingredients
2 cups Spring Onions chopped 
1 Onion chopped 
2 Green chillies chopped 
1 cup Gram flour 
1/2 tsp Chilli powder 
1/2 tsp Turmeric powder 
1/4 tsp Mustard seeds 
2 tbsp Oil

Method 
Heat oil in a wok. Add mustard seeds. Let it crackle. Add onion and chillies. Sauté for few minutes. Add spring onions and sauté for 2 minutes. Add the gram flour little at a time and stir it. Sprinkle some water and keep stirring and cooking till the gram flour has cooked and Zunka is dried. Serve hot with Bhakri.

Bajri chi Bhakri 
Ingredients
1 cup Bajra flour
Warm water
Salt to taste 
Ghee to apply

Method 
Take Bajra flour in a mixing bowl,  make a well in the middle. Add salt and warm water. Knead it to make a soft dough. Make round balls out of the dough. On a flat surface, sprinkle someflour. Take a portion and pat the ball with your palm. Use flour as required. Keep flattening the ball in circular motion to make round shape like roti. Don't make it too thin. Heat the  skillet. Lower the flame. Place thr bhakri on skillet and spread little of water on upper side of bhakri. When water on bhakri dries completely turn it to cook from other side. Now remove the bhakri from the skillet and keep it on the direct flame. It will get puffed. Remove from the flame and apply  ghee from top.

Kolambi Bhat
For the Wet Masala 
Ingredients 
15 Garlic cloves 
1" piece Ginger 
3 Green chillies 
1 tbsp Coriander leaves 
1 tbsp Grated Coconut 
1 tsp Coriander seeds 
1 tsp Poppy seeds 
1 stick Cinnamon 
3 Cloves 
15 Pepper corn

Method 
Add all the above ingredients and water in the grinder and grind it in to a paste.

For Kolambi Bhat
Ingredients 
2 cups of Prawns peeled and cleaned
4 cups of Basmati Rice washed, soaked for 10 minutes  and dried 
3 Onions sliced 
2 Tomato sliced 
1 tsp Red chilli powder 
1/2 tsp Turmeric powder 
2 Cloves 
1 Black Cardamom 
1 stick Cinnamon 
2 Bay Leaves 
1 Dry Red Chilli 
1 Star Anise 
Wet Masala 
1 tbsp Lime juice 
8 cups of Hot water
4 tbsp Oil
Coriander leaves chopped for garnishing

Method 
Heat oil in a wok. Add the cloves, cinnamon, cardamon, star anise, bay leaves and dry red chilli. Sauté it for a minute. Add the onions and sauté it till light brown in colour. Add the prawns and sauté it for 2 minutes. Add the rice and sauté it for another 2-3 minutes. Add the wet masala paste, tomatoes, turmeric powder, chilli powder, salt, lime juice and water. Cook till the rice is done. Garnish with coriander leaves.

Thursday 7 January 2016

Italian Fried Rice

Italian Fried Rice 

Ingredients 

2 cups of Cooked Rice 

1 Onion chopped 

1/4 cup Green and Yellow Capsicum chopped 

1/4 cup Red Cabbage chopped 

2 tsp Red Pickled Chilles sliced 

1 tsp Garlic cloves minced

2 tbsp Sliced Green Olives 

1 tbsp Balsamic Vinegar

Salt to taste 

1 tsp Italian Seasoning 

1/2 tsp Pepper powder 

1/8 teaspoon pepper

1 tbsp Parmesan cheese powder 

2 tbsp Olive oil 

Baby Parsley for garnishing  or chopped Parsley 


Method 

In a large nonstick pan, add oil. Add the garlic and onion, saute till light brown in colour. Add the cabbage, capsicum, olives and red chillies. Stir it and cook for 3 minutes. Add salt, pepper powder, Italian seasoning, Parmesan cheese and vinegar. Stir in the rice. Cook and stir for 3 minutes. Garnish with parsley.


P. S. Vegetables like Mushrooms, Zucchini, Broccoli, Carrot can be added..

Friday 1 January 2016

Rice,Lentils and Aubergine Risotto

Rice,Lentils and Aubergine Risotto

Ingredients
1 cup Rice
1 cup mix Lentils
1 cup Aubergine cut into small cubes
1 medium Onion chopped
2 big Tomato paste
6 Garlic cloves minced
3 cups Vegetable broth
1 tsp dried Basil
1 tsp dried Oregano
Salt to taste
1/4 cup Parmesan cheese grated
1/4 cup Italian cheese mix
2 tbsp Olive oil

Method
Take a pot. Add olive oil. Add garlic and onion, saute it for 2 minutes. Add the aubergine and stir fry it for 3 minutes. Add the tomato paste, salt, 1/2 tsp of each basil and oregano. Add the rice and lentils... Stir for 2 minutes. Add the vegetable broth. Stir and cook till the rice and lentils are done, add the Parmesan cheese and stir. Sprinkle the Italian cheese mix, oregano and basil from top. Serve hot.

Wednesday 30 December 2015

Mustard Green Leaves and Cottage Cheese Polau

Mustard Green Leaves and Cottage Cheese Polau
Ingredients
1 cup Basmati rice washed and soaked for 30 minutes
1/2 bunch Mustard Green Leaves (Sarson ka Saag) chopped
1/4 cup Spinach chopped
1/4 cup Dill leaves chopped (optional)
2 medium size Onion sliced
1 Tomato sliced
2 Green chillies chopped
1 tsp Ginger grated
1 tsp Garlic grated
1 cup Cottage cheese cut into pieces and fried
Salt to taste
1 tsp Garam Masala powder
1 tsp Coriander powder
1/2 tsp Chilli powder
1/2 tsp Cumin seeds
2 tbsp Ghee
Method
Take a pot and add ghee. Add cumin seeds, let it crackle. Add garlic and ginger, sauté it for few seconds. Add onions and green chillies,  fry till light brown. Add the mustard leaves, spinach leaves and dill leaves. Saute and cook for 5 minutes. Add the tomato, salt, chilli powder garam masala powder  and coriander powder.  Stir and cook for 3 minutes. Add the rice, fried cottage cheese and 2 1/2 cups of water. Stir, cover and cook till the rice is done. Stir in between. Serve hot.

Sunday 6 December 2015

Mutton Raan Roast with Saffron Pulao Su's Style

Mutton Raan Roast with Saffron Pulao Su's Style
I love the Raan Rice at Persian Darbaar at Bandra... After I shifted from Bandra, I did not get a chance to go there. I had it in mind for many days to make it at home... So finally made it at home... though this is a completely different recipe, an experiment from my kitchen...


For the Mutton Raan Roast
For Marinating the Mutton leg Stage 1
Ingredients
1 Mutton leg
1 Lime juice
Salt to taste

Method
Make deep slits on the mutton leg with a sharp knife on both the sides. Rub the lime juice and salt on the mutton leg and marinate it for 30 minutes.

For Marinating the Mutton leg Stage 2
Ingredients
Marinated Mutton
8 Garlic cloves
4 Green Chillies
1 cup Mint leaves
2 tsp Arabic Spice Powder
Salt to taste
2 tbsp Oil

Method
Corsley grind the garlic, chillies and mint leaves. Mix oil, Arabic spice masala and salt. Rub the masala paste on the mutton leg.  Wrap it up in the foil paper and refrigerate it. Marinate it overnight.


For Roasting the Mutton leg
Ingredients
Marinated Mutton leg
2 tbsp Melted Butter
Handful of Bay leaves or All Spice leaves

Method
Roast the leg in a  pre-heat oven at 200 degrees Celsius for 2 hours. The first 30 minutes roast it covered with foil paper and keep a tray of water on the lower shelf with bay leaves or all spice leaves. After 30 minutes take the mutton leg out of the oven and  baste it with butter on both the sides. Cook it open in the foil for 1 hour 30 minutes, turning it after 15 minutes and cooking it again. If the water in the below shelf tray evaporates then add more water. This will keep the meat moist. Now baste it again with butter on both the sides. Continue roasting. Last 10 minutes take the mutton leg out of the foil and put it on the wire rack and roast it turning after 5 minutes, cook till done.  When done, serve it with Saffron Palau and Salad.



P. S. Don't discard the juices collected in the foil... use it for the Pulao.

For the Saffron Pulao
Ingredients
1 1/2 cups Basmati Rice washed and soaked for 30 minutes
2 Onion  Slice
6 Garlic crushed
2 Green Chillies chopped
2 Dry Red Chillies chopped
2 Bay leaves
8 Black Pepper Corn
1 Stick Cinnamon
4 Cloves
2 Green Cardomon
1 Star Anise
5 Alu Bukhara
1 tbsp Raisin
2 tbsp Almond and Pistachio flakes
1/2 cup Milk
Juice retained from Mutton leg roast
3 Pinch of Saffron
Salt to taste
1 tbsp Sugar
1 tbsp Oil
1 tbsp Butter

Method
Take a pot, add oil and 1/2 tbsp butter. Add the bay leaf, cinnamon, cloves, cardamom, star anise,  garlic, green and red chillies and  onion. Fry the onion till translucent. Add the raisins, Alu Bukhara,
1 1/2 tbsp Almond and Pistachio flakes. Sauté it for 2 minutes. Add sugar,  salt, juice from the roast, milk,  2 pinch of saffron and 2 cup water. Let it simmer for 5 minutes. Add the rice and cook till done. Add the remaining butter.  Garnish with remaining saffron, almond and pistachio flakes. Serve it with the mutton leg roast and salad.


Arabic Spice Powder
Ingredients
2 tbsp Peppercorns
2 big sticks of Cinnamon
1 tbsp Cloves
1/2 tbsp Cardomon seeds
6 Red Dry Chillies
1 small Nutmeg
1/4 cup Coriander seeds
1/4 cup Cumin seeds
1/2 tbsp Turmeric powder

Method
Blend the above ingredients together in a blender and make it into a powder

Monday 23 November 2015

Egg and Prawn Fried Rice served with Sweet and Sour Prawns

Egg and Prawn Fried Rice served with Sweet and Sour Prawns


For making Fried Prawns
Ingredients
2 cups medium shelled Prawns
1/2 cup Corn starch
1 Egg
1 tbsp Garlic minced
1/4 tsp Chilli minced
Salt to taste
1/4 tsp Pepper powder
Oil for frying

Method
Take the Prawns in a bowl, mix in all the above ingredients except oil. Mix it well. Heat the wok. Add oil for frying. Heat it. Add the prawns and fry it till light brown, drain the oil and keep it on a absorbent paper.


For the Egg and Prawn Fried Rice
Ingredients
3 cups Rice cooked
1 cup fried Prawns
1 tbsp Garlic minced
1/4 tbsp Ginger minced
1/4 tbsp Chilli minced
1/4 cup Carrot and Capsicum minced
2 tbsp Spring Onion finely chopped
2 Eggs beaten
2 tbsp Soya sauce
1 tbsp Vinegar
Salt to taste
1/2 tsp Pepper powder
2 1/2  tbsp Oil

Method
Take a wok, add 1/2 tbsp oil. Heat it, add the beaten eggs, sprinkle salt. Stir the eggs, make scramble eggs, take it out from the wok and  keep it aside. Add the remaining oil, heat till the smoking point. Add the garlic,ginger and chilli minced. Sauté it for 2 minutes. Add the carrot and capsicum minced. Sauté it for 2 minutes more. Add vinegar, soya sauce, salt and pepper powder. Stir it, Add the rice, keep on stirring for 2 to 3 minutes till the sauce and the rice had incorporated well. Add the fried prawns, eggs and spring onions before serving.


Sweet and Sour Prawns
Ingredients
1 cup Fried Prawns
1 cup Pineapple cubed
1 tbsp Garlic Minced
1/2 tsp Chilli minced
1 tsp Ginger minced
1 tbsp Spring Onions finely chopped
Salt to taste
1/4 tsp Pepper powder
1 tbsp Vinegar
1 tbsp Soya sauce
1 tbsp Hot Basil Stir-Fry Sauce (optional)
1 tbsp Honey
2 tbsp Corn Starch
1 tbsp Roasted Seseam seeds
2 tbsp Sesame seed Oil

Method
Take a bowl, add the corn starch, vinegar, soya sauce, basil sauce, honey,pepper, salt and 1 cup water. Mix the sauce and keep it aside. Take a pan, add the oil. Heat it.Add the Garlic, Ginger and chilli minced, sauté it for 2 minutes. Add the pineapple and the prawns, saute it for 2 minutes more. Add the sauce mix. Stir it. Let it simmer  on a full flame till the gravy thickens a bit. Sprinkle spring onions and roasted sesame seeds. Serve it hot.

Sunday 15 November 2015

Konkani Kolmi Pulau with Kolmi Rassa

Konkani Kolmi Pulau with Kolmi Rassa


For the Konkani Masala
1 cup Dry Bedagi chilli
1 cup Dry Sankeshwari Chilli
1/4 cup Coriander seeds
1/4 cup Cumin seeds
2 tbsp Caraway seeds (Shahi jeera)
1/2 cup Fennel seeds
1/4 cup Mustard seeds
2 tbsp Poppy seeds
4 big stick Cinnamon
8 pieces Black Cardamoms
6 pieces Green Cardamoms
3 tbsp Cloves
3 tbsp Black pepper corns
10 pieces Star anise
3 tbsp Cobra saffron/ Cassia buds
1 tbsp Stone flower
2 tbsp Mace
10 Bay leaves
1 tsp Asafetida
2 tbsp Turmeric powder

Method
Roast all the above ingredients except Asafetida and Turmeric. Cool the roasted spices and grind all the above ingredients along with Asafetida and Turmeric into a fine powder. Store it in a dry air tight container and it stays fresh for more than 6 months. This Masala can be used for any gravy dishes.

Kolmi Pulau and Kolmi Rassa

For the Marination
Ingredients
2 cups clean medium size Prawns
2 tbsp Roasted Grated Coconut
6 Garlic cloves
1 small Piece of Ginger
2 tbsp Coriander Leaves
Salt to taste
1 tbsp Lime juice

Method
Take all the ingredients except the prawns and grind the wet masala by adding 3 tbsp or more water to the paste. Add the wet masala to the prawns, marinate it for 30 minutes.

For the Rice
Ingredients
1 1/2 cup Basmati Rice soaked for 30 minutes
2 cloves
1 Green Cardamom
1 small stick Cinnamon
1 Bay Leaf
1 Star anise
Salt to taste
1 tsp Sugar
2 tbsp Oil

Method
Take a pot. Add oil, let it heat. Add the cloves, cardamom, cinnamon, bay leaf, star anise. Sauté it for 1 minute. Add sugar, stir for 30 seconds. Add the rice, stir the rice for 2 minutes. Add salt and 3 cups of water. Cook the rice. Keep the cooked rice aside.

For the Kolmi (Prawns)
Ingredients
Marinated Prawns
2 Onions sliced
1 Tomato sliced
Few Curry Leaves
1 tsp Garlic paste
1/2 tsp Ginger Paste
4 Kokam pieces
Salt to taste
2 tbsp Konkani Masala
2 tbsp Oil
Few Coriander and Mint leaves chopped for garnishing

Method
Take a wok, add oil. Heat it, add the ginger and garlic paste. Sauté it for a minute, add the onions and curry leaves. Stir the onions and fry it till light golden brown. Add the marinated prawns, stir fry the prawns for 5 minutes. Add the tomatoes, salt and Konkani masala, stir and mix the masala. Add 4 cups of water. Let it simmer for 10 minutes. While the gravy is simmering, take the prawns and 2 ladle of the gravy out. Switch of the gas and strain the rest of the gravy out. Take the masala remaining on the strainer and add it to the prawns. Keep the strain gravy ( Rassa ) aside. 


Take the prawns and add it back into the wok. Add the cooked rice and mix it well with the prawns.Cover the wok and for 2 minutes keep the wok on low flame. Take it off the gas and sprinkle mint and coriander leaves on the Kolmi Palau and sprinkle few chopped coriander leaves on the Rassa. Serve the hot Konkani Kolmi Palau with Kolmi Rassa and Salad.



Saturday 31 October 2015

Awadhi Mutton Biriyani, Galouti Kabab and Shirmal

Awadhi cuisine
Awadhi cuisine is from the city of Lucknow.The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods. The bawarchis (chefs) and rakabdars (gourmet cooks) of Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today.Their spreads consisted of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, which include cardamom and saffron.
Information source Net


Awadhi Mutton Biriyani or the Dum Biriyani is slow cooked mutton cooked with rice on charcoal.
I have made this in a more easy and a quick way by pressure cooking the mutton and then giving it a dum.

Awadhi Mutton Biriyani

For Biriyani Masala
Ingredients
1 Cinnamon Stick
8-10 Cloves
2-3 tsp Cumin seeds
1 tsp Fennel seeds
2 tsp Coriander seeds
1 tsp Pepper corns
1 Star Anise
1 Mace
1 Black Cardamom
2 Green Cardamom
2 Dry Rec Chilli
2 Bay Leaves

Method
Grind all the above ingredients into a powder.

For the Wet Masala
Ingredients
6 Garlic cloves
1 piece of Ginger
2 to 4 Green Chilli
1 tbsp Mint leaves
1 tbsp Coriander leaves

Method
Grind all the wet ingredients into a paste.

For Cooking the Biriyani
Ingredients
1 kg Mutton washed and cut into pieces Pieces
750 Grams of Rice washed and soaked for 30 minutes
2 Onion Sliced
1/4 cup Curd
1/4 cup Milk
Few strands of Saffron
1/2 tsp Turmeric powder
2 tbsp of the Biriyani Masala
Wet Masala
2 Bay Leaves
2 Cloves
2 Green Cardomom
1 small Cinnamon stick
Salt to taste
2 tbsp Ghee
Few drops of Kewda or Rose essence
Few Mint and Coriander leaves chopped

Method
Take a cooker, add 1 1/2 tbsp Ghee. Fry the onions until brown in colour. Remove 1 tbsp brown Onion aside for garnishing. Add the bay leaves, Cardamon, cloves and cinnamon n the cooker. Add the mutton, sauté it for 10 minutes. Add the curd, wet masala, salt, turmeric powder, biriyani masala and salt, sauté it for 10 minutes. Add 4 cups water, close the lid of the pressure cooker, give 4 whistle or cook till the mutton is 80% done. Let the pressure release. Transfer the mutton and the gravy in the deep pot. The gravy in the pot should be double the quantity of the rice, (if the rice is 2 cups then the water should be 4 cups). Let the gravy simmer, spread the rice in the pot, on the gravy. Cover and cook, till the rice is almost 75 % done. Heat the milk, add the saffron, Kewda essence and remaining ghee. Mix it. Pour the milk on the rice. Sprinkle with coriander leaves, mint leaves and fried onions. Cover and seal the lid. Keep a thick skillet underneath the pot, cook the biriyani on dum, till steam comes out of the pot. Keep checking in between as the biriyani should not burn from underneath. Serve with raita or salad.

P.S. Usually the biriyani it slow cooked in pots on charcoal and wood fire. If using pressure cooker and it fasters the process of cooking, for the taste to enhance in the biriyani, cook the Biriyani few hours before serving.


Galouti kebab served with Shirmal...

The Galouti kebab is a famous Awadhi cuisine of Lucknow. The original dish is made from minced goat, gaur or buffalo meat and green papaya, traditionally used to tenderize the meat. After mixing with herbs and more than 100 spices, the very finely ground meat is shaped into patties and fried in pure ghee until it is browned. Galawati kebab was created for an aging Nawab of Lucknow. Wajid Ali Shah who lost his teeth, but could not leave his passion for eating meat. Galawati means "melt in your mouth" and was perfect for the toothless Nawab who continued savouring this until his last days.

I have tried to make Galouti Kababs in a guilt free and in a easy way which I have served with Shirmal... And made from whole wheat flour and yogurt instead of yeast and kept for proofing for 2 hours and then baked it.

For the Dry Masala powder
Ingredients
1/2 tsp Caraway seeds
1/2 tsp Coriander seeds
1/4 tsp Fennel seeds
1 Black Cardamon seeds
2 Green Cardamon
4 Cloves
1 piece Cinnamon
6 Black Pepper seeds
2 Red Dry Chillies
1 Mace
1 Star Anis
1/4 Nutmeg

Method
Grind all the above ingredients into a fine powder.

For the Kabab
Ingredients
250 grams Boneless Mutton
2 Green Chillies
6 Garlic cloves
1 piece of Ginger
2 tbsp of Roasted / Brown Fried Onions
2 tbsp of Roasted Garam flour
1 1/2 tbsp of Dry Masala Powder
Salt to taste
Ghee for Brushing

Method
In a blender, blend all the above ingredients into a fine paste. Take the paste out of the blender into a plate and mash it very well with the palms for 5 minutes or till dough starts to form. Keep it in the fridge for an hour or more, take a nonstick pan, brush ghee on it. Make small lime size balls(kababs) out of the paste. Press it between the palm to give it a oval shape. And fry it in the non stick pan, brushing ghee in between. Cook till brown on both the sides. Serve with ssliced onions, mint chutney and Shirmal.
P.s. Mutton keema is used, to make the Kabab, but even boneless mutton can be directly blended in the blender to make keema.

Shirmal is a saffron flavoured traditional mildly sweet flat bread made out of Maida, yeast and baked in a tandoor or oven. It is a dish made in Lucknow and many other countries and served with Kababs or Mutton Gravy. It has been influenced from the Mughal Cusine and is a delicacy of Awadhi cusine.


For the Shirmal
Ingredients
2 cups whole wheat Flour
Salt to taste
1 tsp Soda bicarbonate
1/2 tbsp Sugar
1 cup Yogurt
3 tbsp Milk
Few Strand of Saffron
1/2  tbsp Melted Ghee
Melted Butter for Brushing

Method
Warm up the milk, add saffron and sugar, dissolve the sugar. In a mixing bowl, add flour, salt and soda bicarbonate. Mix it, beat the yogurt, mix milk in the yogurt, keeping 1 tsp milk aside for brushing.  Add the liquid to the flour. Knead it to make a dough. Add ghee and knead it for 10 minutes. Keep it covered for 2 hours. Preheat oven to 200 degrees Celcius.Divide the dough into 4 equal sized portions. Roll out each portion into a circle of about ½ inch thickness and about 6 inch diameter. Prick the rolled dough with fork.When you are ready to bake brush them with saffron milk.Bake at 200 degrees Celcius for 15 to 20 minutes or until it become golden yellow color. Once the bread is baked and out oven, brush with melted butter.



Sunday 18 October 2015

Panta Bhat served with Ilish Mach Bhaja, Murgir Bharta, Aloo Bhaja, DalBhate & Aam Tel

Panta Bhat 
Panta bhat known in Bengal or Poitabhat in Assam is a rice-based dish. It is prepared by soaking left over rice in water overnight. Traditionally served in the morning with salt, onion and chilli.It is traditionally considered as beneficial in feverish conditions.It is consumed in Bangladesh and the eastern Indian states of West Bengal and Assam. Panta bhat is especially popular in rural areas and amongst the poorer community. It is a popular dish on the day of Bengali new year. It is often served with fried fish or vegetable curry. Panta bhat or poita bhat is often garnished with Mustard oil, Onion, Chilli, Pickle, and served with Shutki mach (dried fish), Machher jhol(fish curry), especially Shorshe Ilish (Hilsa cooked with mustard), Aloo bhorta or Aloo pitika (mashed potato), Begun bhorta (mashed brinjal) and other Bhorta or pitika (mashed food). A similar dish consumed in the Indian states of Orissa and Chhattisgarh is known as Pakhal, Pokhalo, Pakhala or Pakhal Bhat. It differs from Panta bhat in seasoning as yoghurt is sometimes added prior to the fermentation process. This cold and wet food, is suitable for summer mornings, but in winter dry foods, such as Chira (flattened rice) and Muri (puffed rice) are more preferred.
It has been described in documents from 17th century.During the Mughal Era, members of socio-cultural organizations performed open air concerts, the audience listening to the concert preferred eating traditional food, particularly Panta bhat. Friar Sebastian Manrique a Portuguese Catholic priest of the Augustinian Order reported from his visit of Bengal in 17th century that the people of all communities, according to Manrique, were contented then with the daily meal of rice, often panta bhat, salt and green vegetable (shak). The better-off elements of the society consumed gh, butter, milk and sweetmeats.
In Bangladesh, it is a part of the Pohela Boishakh (Bengali new year festival) festivities. On that day it is consumed as breakfast by urban people. Panta is also served at high-end eateries in Bangladesh and West Bengal. Among Hindu Bengalis, it is consumed during the Ranna-Puja (Bengali cooking festival). In Assam, offering Dudh Panta(milk with stale water-soaked rice) is a part of the marital ritual. In Northeast India, there is a belief that taking painta or panta bhat gives the strength of a tiger.
Panta Ilish - a traditional platter of Panta bhat with fried Ilish slice, supplemented with dried fish (Shutki), pickles (Achar), dal bhate, green chillies and onion - is a popular serving for the Pohela Boishakh festival.
Information from the Net...


My Panta Bhat platter consist of
Ilish Mach Bhaja (Hilsa Fry)
Murgir Bharta (Chicken Bharta)
Aloo Bhaja (Potato Fry)
Dal Bhate (Mashed Dal)
Aam Tel (Mango Pickle)
Sliced Onions
Green chillies
Kagaji Lebu
PantaBhat
Ingredients
Leftover Rice
Water
Salt to taste
Drizzle of Mustard Oil
Method
Take a earthen pot or any vessel. Add the rice and water. Cover with a thin cloth and leave it over night to ferment. While serving add salt and drizzle with mustard oil.

Ilish Mach Bhaja (Hilsa Fry)
Ingredients
2 Pieces of Hilsa
Salt to taste
1/4 tsp Turmeric Powder
Mustard Oil to fry
Method
Marinate the fish with salt and turmeric powder. Let it rest for 15 minutes. Heat the mustard oil till smoking point, reduce the flame and fry the fish till brown on both the sides.

Murgir Bharta (Chicken Bharta)
Ingredients
1/2 cup fine Chicken minced
1 big size Onion sliced
2 to 4 Green chillies minced
4 to 5 Garlic cloves minced
Salt to taste
1/4 tsp Turmeric powder
1/2 tsp Mustard Oil
Method
Take a wok, add oil, heat it. Add the onion slices, garlic and green chillies. Sauté the onion till translucent. Add the chicken minced, salt and turmeric powder. Sauté and stir the chicken occasionally. Cook till the chicken is done.

Aloo Bhaja (Potato Fry)
Ingredients
2 Potatoes cut into small strips
1 big size Onion sliced
2 to 4 Green chillies slit
Salt to taste
1/4 tsp Turmeric powder
2 to 3 tbsp Mustard Oil
Method
Take a wok, add oil, heat it. Add the onion slices and green chillies. Sauté the onion till translucent. Add the potatoes, salt and turmeric powder. Sauté and stir the potatoes occasionally. Cook on medium high flame till the potatoes are done.

Dal Bhate
Ingredients
1/2 cup Massor dal
1 Green Chilli chopped
1/2 Onion sliced
Salt to taste
Few drops of mustard oil
Method
Wash and boil the dal with very less water. Once the dal is boiled and if any water remains then drain the water and boil till all the water dries up, take it off the gas. Add onions, green chilli, salt and mustard oil. Make it into a ball.

Aam Tel
This is a mango and spiced flavoured oil, that is used in Bengali Cuisine. This oil is used for mashes vegetables that we call bhate or used to flavour puffed rice that is eaten for snack.

Ingredients for the Powder Masala
1 tsp Panch Phoran
1 tsp Mustard seeds
1 tsp Coriander seeds
2 Red Dry Chilli

Method
Roast all the ingredients together and let it cool, dry grind the ingredients into powder.

Ingredients for Aam Tel
1 medium size Raw Mango washed, dried and cut into medium size cubes.
1/2 tsp Panch Phoran Roasted
4 Whole Red Dry Chilli Roasted
Dry spice powder
Salt to taste
1/2 tsp Turmeric powder
1 cup Mustard oil, heated and cooled down

Method
Take the mango pieces, add turmeric and 1 tsp salt, rub the mangoes well, spread the mango pieces on a clean cloth and dry it for 2 to 4 hours under the sun. Take all the ingredients and the mango pieces in a bottle. Keep it in the sun for few day. It’s ready to be used.


   

Tuesday 6 October 2015

Mujaddara Arabic Lentil Rice with Brown Onions served with Laban


Mujaddara is a Arabic Lentil Rice very similar to our Indian Masoor Palau and it is served with Laban again very similar to Indian Raita. I have used very less oil and cooked this in a cooker, but this can be cooked in a pot.
Mujaddara  Arabic Lentil Rice with Brown Onions
Ingredients
1 cup Brown Lentil
1 cup Basmati Rice
2 Big Size Onions sliced
4 Garlic Cloves minced
1 stick Cinnamon
1 Green Cardomon
2 Cloves
1/2 tsp Cumin seeds
1 tsp Cumin powder
1/2 tsp Pepper powder
Rock salt to taste
1/2 tsp Olive Oil
Olive oil spray

Method
Take the Rice and the Lentil separately wash it and soak it for 30 minutes. Take a cooker add 1 1/2 cup water,  the lentil and some salt to taste and give just 2 whistles. The lentil should cook at the same time should not be mashy. After the pressure releases remove the lentils and drain the water out.
Keep it aside. Take the same pressure cooker, add 1/2 tsp oil, heat it up. Add the cumin seeds, cloves, cardomon and cinnamon. Let it crackle. Add the garlic and 1/4 of the sliced onions. Sauté it till the onions changes it's colour. Remove the water from the rice. Add the rice in the cooker. Stir the rice for 2 minutes, add 2 cups of water, salt to taste, cumin powder and pepper powder, close the lid and give just one whistle. Let the pressure release, open the cooker and add the cooked lentils. Very gently mix the rice with the lentil. Now just cover and cook till the rice is done. Now take the remaining onions, and spread them on a oil sprayed baking tin. Spray oil on the onions too. In a pre heated oven at 200 degrees Celsius brown the sliced onions for 10 minutes. Take it out from the oven and stir the onions once, put it back in the oven for another 10 minutes.. Repeat the process till golden brown in colour.
OR
Take a non stick pan, spray the oil and sauté the onions on a low flame until brown in colour, if required then spray oil once more in between the process.
Put the Mujaddara into a serving dish and spread the brown onions on the top. Serve with Yogurt Cucumber Salad called Laban.

Cucumber Laban
Ingredients
2 cups Curd made from skimmed Milk
2 cups Cucumber Grated
1 Garlic cloves grated
1/4 tsp Lime juice
1/4 tsp Pepper powder
Rock Salt to taste
1/2 tsp Dried Mint

Method
Take a mixing bowl, add curd, salt, pepper powder and lime juice. Whisk the curd well. Add the cucumber and garlic and whisk it again. Add the dried mint from top and serve it with the Rice.

Friday 25 September 2015

Healthy Veg Biriyani with Carrot, Cucumber and Mint Raita served with Adraki Roast Chicken Legs.

On a diet.... So what... Life is to enjoy and not sulk.. Today enjoyed Eid diet food for lunch with

Healthy Veg Biriyani with Carrot, Cucumber and Mint Raita served with Adraki Roast Chicken Legs... All without oil..

For Veg Biriyani
Ingredients
1 cup Basmati rice washed and soaked in water for 15 minutes
4 to 5 French beans cut into big pieces
1 Potato cut into 4 pieces
4 small size Mushrooms kept whole
1 small size Broccoli cut into big pieces
1 small size Green Capsicum cut into cubes
1 small Onion cut into cubes
1 Tomato cut into cubes
1 Green chilli cut into pieces
2 tbsp Greeen Peas
1/4 cup Spinach chopped
( Use any vegetables as per required)
2 tbsp Biriyani Masala
1/4 tsp Turmeric powder
Salt to taste
Few Strands of Saffron
1/2 cup Milk
1 cup Curd
1 tbsp Onion paste
1 tbsp Tomato paste
1/2 tsp Ginger paste
1 Garlic paste
2 Cloves
1 Cardomon
1 small stick Cinnamon
2 Bay leaves
1/4 tsp Cumin seeds
1/2 Onion sliced and dry Roasted
1 tbsp Coriander leaves

Method
Take the curd, add tomato paste, onion paste, garlic paste and ginger paste and mix it. Keep it aside. Take rice, add 2 cups of water and keep it to cook. Add whole cardamom, 1 bay leaf, cinnamon and cloves. When the rice is almost done.. Add the saffron in the milk, mix it and add it to the rice. Cook it the rice is done. Keep it aside. Take a wok. Add cumin seeds and 1 bay leaf. Dry roast the cumin seeds. Add the curd mixed with all the paste. On a low flame cook the curd and the paste for 2 minutes.  Add the biriyani masala, turmeric powder and salt to taste. Cook for few minutes. Add all the vegetables and chilli. Stir the vegetables. Cook on low flame till the vegetables are 1/2 cooked.. If water is required then add little water while cooking. Take a pot. Add the vegetables in the pot. Add the layer of rice... Sprinkle roasted onions and coriander leaves and cook it for 10 minutes in the dum... Serve hot with carrot, cucumber and mint raita.
P.S. If on a restricted diet then cook the vegetables separately and while serving measure the quantity of the vegetables, put it on a plate and then measure the rice quantity required and add it on top of the vegetables.

Biriyani Masala
Ingredients
1/2 tsp Turmeric powder
4 Cloves
2 Green Cardomom
1 small stick Cinnamon
2 Pinch grated Nutmeg
1/4 tsp Mace
6 Pepper corn
1 tbsp Coriander seeds
1/2 tbsp Cumin seeds
1 Star anise
1 Marathi moggu
1 Bay leaf

Method
Grind all the above ingredients into powder.

Carrot, Cucumber and Mint Raita
Ingredients
1 cup beaten Curd
1 small Carrot grated
1 small Cucumber grated
Few Mint leaves chopped
2 Pinch of Chat Masala

Method
Mix all the above ingredients together to serve with the biriyani...

Adraki Roast Chicken Legs..
Ingredients
4 pieces of Chicken legs
1/2 tsp Ginger paste
1/4 tsp Chilli paste
1/2 tsp Onion paste
1/4 tsp Lime juice
1/2 tsp
Salt to taste

Method
Take a pan, marinate the chicken with all the above ingredients for 30 minutes. Take a pot add 1/2 cup water and cook the chicken legs till tender and the water has dried up. If required add more water to cook the chicken. Don't over cook the chicken. Take a non stick pan. Add the chicken legs and roast the chicken from all sides... It can be done on a charcoal  or a oven too... In a oven just roast it till brown for 15 minutes at 200 degrees Celsius in a pre heated oven as the chicken is already cooked.

P.S. Rock salt is best to use... Adjust salt as per the diet plan...

Friday 4 September 2015

Veg Schezwan Fried Rice and Soya Chunks Manchurian


Veg Schezwan Fried Rice and Soya Chunks Manchurian 
Veg Schezwan Fried Rice
Ingredients
3 cups Rice (80 % Boiled)
1 cup Vegetables cut in to small cubes ( Carrot, Beans and Capsicum)
1 Onion finely chopped
1/4 cup Spring Onion chopped
4 Garlic cloves Minced
2 Dry Red Chillies Cut into big pieces
4 tbsp Schezwan Sauce
1 tbsp Soya sauce
1/2 tbsp Vinegar
Salt to taste
2 tbsp Oil
Take a wok, add oil. Heat it till the smoking point. Add the garlic, onion, red chillies and capsicum. Sauté it for 2 minutes. Add the vegetables. Sauté it for 2 minutes more. Add vinegar, soya sauce, salt and Schezwan sauce. Stir it, add 1/4 cup water. Let it boil. Add the rice, keep on stirring for 2 to 3 minutes till the sauce and the rice had incorporated well. Serve it hot....


Shezwan sauce
Ingredients:
10-12 Red chillies
10-15 medium sized Garlic pods
3 tbsp finely chopped Garlic
1 tbsp finely chopped Ginger
1 tbsp finely chopped Celery
3tbsp Tomato Sauce
1 tsp Soya Sauce
1 tbsp Vinegar
1/2 tsp sugar
1/2 tsp Pepper powder
Salt to taste
2-3 tbsp Oil

Method:

Cut and soak the  red chillies in warm water for an hour. Grind the soaked red chillies and  garlic pods together to a fine paste. Heat the oil in a pan and add finely chopped garlic and sauté it nicely for a minute. Add finely chopped ginger and celery and saute it for some time.
Add tomato sauce, ground red chilli and garlic paste and cook it well  till the oil leaves it's   edges. Add vinegar, soya sauce, sugar, pepper powder and salt and mix nicely and let it simmer for another 2-3 minutes on a slow flame. Cool the sauce and store it in an air tight container in refrigerator. You can easily keep it for a week or 2.

Soya Chunk Manchurian
Ingredients
1 cup Soya Chunks boiled and water removed
1 Capsicum cut into big cubes
1 Onion cut into cubes
4 Green chillies slit
2 tbsp Garlic Minced 

1 tsp Ginger Minced 
Salt to taste
1 tbsp Vinegar
2 tbsp Soya sauce
2 tbsp Corn Starch
2 tbsp Oil

Method
Take a pan, add 1 tbsp oil. Heat it. Add the soya chucks and sauté till light brown in colour. Keep it aside. Add the remaining oil. Heat it. Add the Garlic and Ginger, sauté it for 2 minutes. Add the capsicum and onion. Sauté it for 2 minutes. Add the soya sauce, vinegar, salt and 1 cup water. Let it simmer for a minute. Add the soya chunks and green chillies. Cook for 2 minutes. Take a bowl, add corn starch and 2 tbsp water. Mix it. Add it to the gravy. On a full flame let it boil till the gravy thickens a bit. Serve it hot.


Thursday 20 August 2015

Mexican Chicken and Rice Casserole

Mexican Chicken and Rice Casserole
Ingredients
2 cups of  Chicken pieces (Boiled or Roast or Fried )
3 cups Cooked Rice
1 Onion chopped
2  Tomatoes chopped
2 Green chillies chopped
2 Garlic cloves crushed
1 cup cubed vegetables (Green, Red and Yellow bell peppers, Fresh corn cut from the cob, peas, mushrooms, Zucchini) Any vegetable...
Salt to taste
1/2 tsp Pepper
1 tsp Cumin powder
1/2 tsp Red chill flakes / powder
1/2 Tomato Sauce
1/2 cup crumbled Feta cheese
1/2 cup grated Mozzarella
2 tbsp Olive oil
Method
Pre-heat the oven to 180 degrees celcius. Take large frying pan, add oil, let it heat. Add the onion and fry the onion till  translucent. Add the vegetables and garlic, saute it. Add the tomato sauce,  chopped chillies, pepper, salt, chilli powder and cumin powder. Cook the vegetables till tender. Remove from the heat and set aside.Mix together the chicken, rice, cooked vegetables, Feta cheese and tomatoes. Transfer the mixture to a casserole dish then top with the mozzarella cheese and place in the oven. Allow to bake for 15-20 minutes until the cheese is golden brown and all the ingredients are heated through.Remove from the oven and serve with tomato and onion salsa and  Green Peas Guacamole.
Green Peas Guacamole
Ingredients
1 cups Green Peas
3 Garlic cloves, minced
2 tbsp Spring onions, minced
2 tbsp Cilantro leaves
1 Jalapeno chilli
2 tbsp Yogurt
2 tbsp Lime juice
Salt to taste
1/4 tsp Black pepper powder
1/2 tsp Olive oil
Method
Take a blender. Blend the green peas. Add yogurt, lime juice, garlic, cilantro, jalapeño, spring onions, salt, pepper and olive oil to the blender. Blend the ingredients into a smooth paste.

Wednesday 19 August 2015

Brown Rice, Dhasak, Masala Pomfret Fry, Salli Boti

I studied in a Parsi school and had many Parsi friends..I attended many Parsi weddings and Novjote ceremonies where variety of food was served in on a Banana leaf.... Lemonade or Dukes Raspberry drink was also severed along with the food.. So today going back to my childhood days and remembering my Parsi friends I cooked...
Brown Rice, Dhasak, Masala Pomfret Fry, Salli Boti and Nimboo Pani

Brown Rice
Ingredients
1 cup Basmati rice washed and soaked in water for 30 minutes
1 large onion sliced
4 Cloves
3 Cardamoms
1 small piece Cinnamon
4 Pepper corns
1 tbsp Sugar
Salt to taste
2 tbsp Oil
Method
Take oil in a pot. Heat it, add cloves, cardamom, cinnamon and Peppercorn. Sauté it for 2 seconds. Add the onion and fry. While the onion is frying.. Caramelised the sugar, add 1/4 cup water in the sugar. Once the onions are brown in colour. Add the caramelised sugar water, 2 cup more water and salt. Let the water boil once. Add the rice and cooked till done.
Dhansak
Ingredients
1/4 cup yellow lentils
3 tbsp split Bengal Gram
3 tbsp split Green Gram
3 tbsp split Egyptian Lentils
1/2 cup Pumpkin-peeled and diced
1/2 cup Egg plant diced
1 Potato peeled and diced
1 cup fenugreek leaves washed and chopped
1  Onions grated
1 Tomato grated
1 tsp Ginger paste
1 tsp Garlic paste
1/2 tsp turmeric powder
3 tbsp Dhansak masala
Salt to taste
1 tbsp Lemon juice
Method
Take a pressure cooker. Add all the soaked dals, vegetables, salt and turmeric powder. Add 3 cups of water and pressure cook it. After the pressure releases, blend the dal  with a blender. Take a wok. Add oil and heat it. Saute onions, garlic and ginger, till they turn light brown in colour. Add the tomatoes and dhansak masala and saute it till  2 minutes. Add the seasoning to the dal, then simmer the for  5 minutes. Shut the flame and add lemon juice. Serve hot.
P.S.  I have made it vegetarian. But 250 grams Mutton cubes  are to be add in the dal while pressure cooking the dal.. After the pressure releases. Take the mutton cubes out and keep it aside. Blend the dal and then add the mutton pieces back into the dal. Rest of the process is the same.   

Masala Pomfret Fry
Ingredients
4 medium size Pomfret fish
1 tsp Garlic paste
1 tbsp Lime juice
1/2 tsp Turmeric powder
1 tsp Chilli powder
1/2 tsp Cumin powder
Salt to taste
1/2 cup Simolina
Oil for shallow frying
Method
Apply all the powder masala, salt, Garlic paste and lime juice on the pomfrets. Marinate and keep it for an hour. Sprinkle Simolina on the fish. Heat oil in a pan and fry the fish till golden brown in colour. Serve it hot with sliced onions and lime..

Salli Boti
Ingredients
500 grams  Chicken or Mutton cubes
6 Dry Apricotes
1 Onions finely chopped
1 Tomato finely chopped
1 tsp Ginger  paste
1 tsp Garlic  paste
1/2 tsp  Red chillies powder
1/2 tsp Turmeric powder
1/2 tsp Garam Masala powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1 tsp Sugar
1 tbsp Vinegar
2 tbsp Oil
2 tbsp chopped Coriander leaves
Salli or  Potato chips, for garnishing
Method 
Take a bowl and marinate the meat with ginger, garlic and salt for 3 hours. Heat oil in a large pan and add the chopped onions. Fry to a light brown. Add the marinated meat into the pan, sprinkle the dry powder  spices and sugar,  sauté for 5-7 minutes. Add few tbsp of water to avoid burning. Add the tomatoes, apricots and 2 cups of water. Cover and cook tiĺl the meat is tender. Add vinegar and chopped coriander,  simmer for another 3-4 minutes. Add the Salli on top of the meat. Serve hot with rice.


Monday 3 August 2015

Bengali style Mutton Biryani

Bengali style Mutton Biryani

Ingredients

750 grams   meat
500 gm. of basmati rice washed and soaked in water for at least 30 minutes
4 tbsp ghee
2 tbsp. ginger paste
1 tbsp. garlic paste
4 potatoes cut into halves
1 large onion finely chopped
1 cup  curd
2 tsp. Kashmiri  chilli powder
Few drops Kewra essence
Few strands of saffron soaked and 1 tsp kesar colour in 2-3 tbsp. of warm milk
Salt  to taste
1 tsp Sugar
2 green cardamom
1 cinnamon stick
2 bay leaves
2 cloves
5 pepper
2 tbsp of chopped coriander leaves
4 boiled eggs

Make a powder from the masala:-
2" cinnamon stick
6 cloves
3 green cardamom
1/4 of a whole nutmeg
1/2" mace
1 tsp. cumin seeds
1tsp of pepper corn

Method

Cook the pre soaked rice in enough water seasoned with salt, green cardamom, cinnamon stick, bay leaves, pepper and few cloves. Cook till the rice is almost done. Drain the rice on a colander and spread on a flat plate.

Take ghee in a heavy bottom pan or in a pressure cooker and heat it. Add chopped onion and fry till they are brown. Add the meat pieces and sear them on high heat. Add ginger, garlic paste and stir the meat pieces. Once the raw smell goes away add the curd and Kashmiri chili powder. Add the potato, salt and sugar and saute the meat and  add the masala powder. Cook till the potatoes are 90% boiled. Remove the potatoes and keep them aside. Rest 10% cooking will be done in Dum.

If required add water as per requirement or else   cook the the meat pieces in a pressure cooker.
Now  assemble the biryani. Take a heavy bottom pan. Add one layer of rice and then the mutton pieces, some potato pieces and some gravy. Repeat the layer. The last layer will be rice.  Add the boil eggs on top. Now add saffron and kesar colour milk on top of the rice, also add a few drops of kewra water. Add some melted ghee . Sprinkle with fresh coriander leaves.   Cover the biryani pot tightly. Now we are ready to put the biryani for Dum.
Put the vessel on a thick tawa or charcoal so that the bottom does not get burnt.  Cook it on a low heat for 30 minutes. Once done  keep it off the fire for at least an hour before serving. Serve it with green salad.

Thursday 30 July 2015

Mutton Anokhi

Mutton Anokhi
This  is an experimental recipe from my kitchen. I am sure you will love it.
For Marinating the Mutton
Ingredients
500 grams Mutton cut in to medium size cubes
4 tbsp Curd
4 tbsp Coconut Milk
2 tbsp Malai
1/2 tsp Ginger paste
1 tsp Garlic paste
2 tbsp Onion paste
2 Green chilli paste
1/4 tsp Pepper powder
1/2 tsp Garam Masala powder
1 tsp Fennel seed powder
Salt to taste
2 tbsp Oil
Method
In a mixing bowl marinate the mutton with all the above ingredients for 6 hours or overnight in the refrigerator.
For cooking the Mutton
Ingredients
Marinated Mutton
300 grams Basmati Rice soaked for 30 minutes and cooked 75 %
1 onion cut in to half and sliced
1 Bay leaf
1 Star Anise
2 Tomato paste
1 Kashmiri Chilli paste
2 pinch Saffron
1/2 tsp Garam Masala powder
1/2 tsp Turmeric powder
Salt to taste
Chopped Coriander leaves for garnishing
Method
Take a pan. Add 1 tbsp of Ghee, let it heat. Add bay leaf and star anise. Sauté it for few seconds. Add the onion. Sauté the onion till translucent. Add the chilli paste, tomato paste, 1/2 cup water, salt, turmeric powder and saffron. While the tomato paste is simmering on low flame, take a deep baking tray. Take 2 sheets of big foil paper double than the size of the tray. Keep the foil paper over the other foil paper. Spread and adjust the foil on the tray. Take the marinated mutton pieces  and put on the foil, add the remaining marinate to the tomato paste. Mix the gravy properly and simmer over medium flame. Cover and wrap the foil properly. Add 1/4 cup water in the baking tray. Pre Heat the oven at 200 degrees Celsius.  Check on the gravy, cook the gravy till thick. Add the rice to the gravy. Mix the rice properly with the gravy. Keep it aside. Cook the mutton pieces in a oven at 200 degrees Celsius for an hour or more  till the mutton is tender. Open up the foil and grill it for 15 minutes stirring the mutton pieces in between at 200 degrees Celsius. Add rice on a serving plate, add the mutton pieces and the gravy on top of the rice. Garnish with coriander leaves. Serve it with tomato and onion salad.

Friday 24 July 2015

Morir Ghanto (Fish head cooked in with rice)

Morir Ghanto (Fish head cooked in with rice)
Ingredients
1 big fish head
1 big onion finely sliced
1 tomato chopped
1/2 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp chilli paste
Mustard oil for frying the fish head
1 big cup basmati rice
Salt to taste
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp sugar
1 tbsp ghee
1 tsp broken Kaju
1 tsp resins
Chopped Coriander leaves for garnishing
Method
Add salt and use half the turmeric and  apply to the fish head. Heat the mustard oil and fry the fish head and keep it aside. Now take out the excess mustard oil and just keep 2 tbsp of mustard oil in the pan. Add sliced onions and saute it for some time, then add garlic, ginger and chilli paste and chopped tomato. Saute again for some time and add all the powder masalas , tumeric, sugar and salt. Mix it well and add 2 glass of water and fish head. Boil it well and add the rice and cook till done. Take a small pan and add ghee. Fry the Kaju and resin and add every thing along with ghee on the rice and sprinkle with garam masala powder. Mix it and garnish with coriander leaves.

Sunday 19 July 2015

kabsa

Kabsa
Few years back I had this dish in a restaurant while traveling from Dubai to Oman border. Just loved the dish. After that I never had it but it was always there in my mind. Finally I made this at home today.... On the occasion of Eid.. 

Kabsa is a family of mixed rice dishes that are served mostly in Jordan and Saudi Arabia, where it is commonly regarded as a national dish in these countries. Kabsa, though, is believed to be indigenous to Yemen. In countries such as Jordan, Qatar, Oman, the United Arab Emirates, Bahrain, Iraqand Kuwait, the dish is popularly known as machbūs, but is served mostly in the same way. These dishes are usually made with rice (usually long-grain, such as basmati), meat, vegetables, and a mixture of spices. There are many kinds of kabsa and each kind has a uniqueness about it.  The spices used in kabsa are largely responsible for its taste. The dish can be served hot with daqqūs, which is a home-made Arabic tomato sauce. Kabsa is also known as machbūs in the Persian Gulf region. 
Informative source Net.. 

Ingredients
1 whole Small Chicken or Chicken cut into 4 pieces
1 1/2 cup Rice soaked
1 1/2 liter Water
Salt to taste
4 tbsp Butter
2 Onion chopped
2 Tomato chopped
2 tbsp Tomato purée
1 tsp Garlic paste

 Spice mix
1 tsp Coriander powder
1/2 tsp Pepper powder
1/2 tsp Chilli powder
1/4 tsp Cumin powder
2 pinch Nutmeg powder
1 stick Cinnamon
4 Cloves
2 pinch Saffron
1 bay leaf
1/2 dry Lime powder (Optional)
Mix all the powder spices together in a bowl.

For Garnishing
1 tbsp Almond chopped
1 tbsp Cashews
1 tbsp Raisins
Fry all the above ingredients for garnishing in 1/2 tbsp Butter

Method
Add water, chicken and salt in a pot.
Cover pot and cook until the chicken is cooked.Remove chicken from stock and set aside. Reserve stock. In another pot melt butter and fry chicken from all sides until get a brownish colour. Remove chicken and set aside.In the same butter fry garlic and onions until onion golden brown. Add spices, tomatoes and tomato puree, mix well. Pour 2 1/2 cup chicken stock. Add rice, cover and cook until rice 80 % done. Now place chicken on top of rice and simmer about 10 minutes.Garnish with nuts and serve with Daqqūs and Salad.

Daqqūs - Arabic Tomato Salsa
Ingredients
3 tomatoes cut into 4 pieces
1/2 cup of Coriander leaves
2 Garlic
Salt to taste
1 tsp Cumin seeds

Method
Put all ingredients in the food processor. Blend all the ingredients in the processor.

Saturday 11 July 2015

Stuffed Eggplant with Herbs and Prawns (Optional)

Stuffed Eggplant with Herbs and Prawns (Optional) 
For the stuffed Eggplants
8 small size Eggplants
1/2 cup Rice washed, soaked and half boiled
1/4 cup small Prawns chopped (Optional)
1 Garlic cloves chopped
1 tbsp Coriander leaves chopped
1 tbsp Chives chopped
1 tbsp Dill chopped
1 tbsp Dried Parsley
1/2 tbsp Olive Oil 
Salt to taste
1/4 tsp of each  (cinnamon, nutmeg, cumin, chilli flakes and pepper powder)
1 cup Hot water 

Method 
Slice off the tops of the eggplant and scoop the flesh out of the eggplants, leaving at least 1/2  cm Wall of the eggplant intact. Keep aside the scooped  flesh of the eggplant. Take garlic, all the chopped herbs, salt, olive oil, rice and  prawns. Mix the stuffing. Arrange the eggplants in a baking dish, hollow end facing up. Spoon the filling into the hollowed eggplants. Pour hot water into each eggplant, up to the top. Pour another 2 cm of hot water into the bottom of the dish. Cover the tray with foil and put into the oven to bake. Bake at 200 degrees celcius for 60 minutes, till the eggplants are cooked and the rice looks fluffy..

For the Sauce:
Scooped flesh of the Eggplants
1/2 cup Yogurt 
 Mixed chopped Herbs ( 1/4 cup Coriander leaves, 2 tbsp Chives, 2 tbsp Dill, 1 tbsp dried Parsley)
1/2  tbsp Olive oil
Salt to taste

Method
Take a pan. Add oil. Heat the oil. Add the eggplant flesh into a frying pan and stir fry. Once it starts to stick, pour some water into the pan and cover. Cook the eggplant flesh until soft.  Dry of the water from the eggplant and stir till brown. Mix the cooked eggplant with yogurt , chopped herbs  and salt to taste.  Serve the sauce alongside the eggplants.