Mutton Biryani

Anjana Devasahayam
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0
Mutton Biryani

Mutton Biryani

Biryani, the quintessential one-pot Indian rice and meat dish is a global favorite. Like most things Indian, there are umpteen ways to prepare it as well. Here is a family recipe for goat biryani from my mother’s side. Succulent pieces of mutton are cooked along with fragrant spices and fluffy basmati rice to create this flavorful biryani. A permanent fixture at our home on lazy Sundays and the Holidays alike, to me, it says comfort and mom’s love on a plate.

Ingredients:

To par-cook the mutton,

Mutton – 2 lbs (tender goat meat)
Onion – around 1/2 of an onion, chopped
Turmeric powder – 1/4 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1/2 tsp
Salt – 1/2 tsp

To grind to a fine paste,

Ginger – a 2-in piece
Garlic – 8 large cloves
Green chilies – 3

Fresh herbs to grind to a paste,

Cilantro – around 1 cup, roughly chopped
Mint leaves – around 1/3 cup

For the biryani,

Basmati rice – 2 cups
Ghee/Oil – 6 tbsp, divided
Whole spices – 1 dried bay leaf, a 1-in piece of cinnamon, 3 cloves, 3 green cardamom pods, a small piece of star anise
Onions – 2, finely chopped
Ginger-garlic-green chili paste – the aforementioned quantity
Cilantro-mint leaves paste – the aforementioned quantity
Tomato – 1, chopped
Turmeric powder – 1/2 tsp
Red chili powder – 2 tsp
Coriander powder – 3 tsp
Garam masala powder – 1 tsp
Par-cooked mutton – 2 lbs
Coconut milk – 2 cups
Salt – to taste
Lemon juice – 1 tbsp
Cashew nuts and golden raisins – a small handful each, for garnish

Method:

1. Cut the mutton into medium-sized chunks. In a pressure cooker or large pan like a Dutch oven, add the mutton along with 1/2 of one chopped onion, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp coriander powder, 1/2 tsp salt and 1/2 cup water. If using a pressure cooker, cook on high heat for 1 whistle, reduce heat to low, cook for 5 more minutes and allow the pressure to escape naturally before opening the cooker. If using a regular pot, cover and cook on medium for 10-15 minutes. The mutton will be semi-cooked now. Remember, we will cook it again with the biryani masala and rice. Remove mutton to a bowl, drain the stock and reserve it for later.
2. Meanwhile. grind the ginger, garlic and green chilies together to make a paste. Also grind the cilantro and mint leaves together with a little water.
3. Wash the rice well and drain the water completely. In a large skillet, heat 2 tbsp ghee on medium heat and roast the rice till it is fairly dry and well-coated with the ghee. Keep stirring the rice constantly, so that it does not turn brown. Remove from heat promptly and keep aside.
4. Heat the rest of the ghee in the pressure cooker or other large pan used earlier. Add the whole spices and let them sputter and turn fragrant.
5. Than add the chopped onions and saute well till golden brown. Add the ginger-garlic-green chili paste and saute till the raw smell is gone, 3-4 minutes. Add the cilantro-mint paste and saute well till it releases a nice aroma and the oil separates, another 3-4 minutes.
6. Add turmeric powder, red chili powder, coriander powder and garam masala powder and mix well. Add the chopped tomato and saute for a couple of minutes till tomatoes soften. Now add the par-cooked mutton pieces and stir to combine well with the masala.
7. Measure 3 1/2 cups of liquid using the mutton stock and coconut milk and add to the pot. (This makes the biryani so flavorful than if you use just water). Add a tablespoon of fresh lemon juice also. Bring to a gentle boil and add the rice. Season with salt.
8. If you are using a pressure cooker, put the lid and weight on, cook for one whistle on high heat, then simmer on low for 5-7 minutes. Allow the pressure to release naturally before opening it. If you are using any other cooking pot, close it with a tight-fitting lid and cook on medium-low heat for about 15-20 minutes or till the rice is cooked. (Take a peek in between to see if it needs more water. If your rice needs more water to cook, sprinkle hot water as needed, close and continue cooking.)
9. Once done, mix the biryani well, taking care to use a light hand and not mash the rice. Keep biryani covered till ready to serve.
10. Just before serving, garnish with a small handful of cashew nuts and golden raisins fried in a little ghee.
11. Serve biryani hot with a cool raita or thick yogurt, fresh vegetable salad, Indian pickle and pappads.

Notes:
The same recipe can be adapted to make lamb or chicken biryani as well. Then there is no need to par-cook the meat first. Simply marinate the lamb or chicken pieces with a little spices, add to the sauteed masala in step 6 and proceed. It is best to use bone-in pieces of any meat you decide to use for best flavor.

Read full post: Mutton Biryani

Kerala beef biryani

Nisha Thomas
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1
Kerala beef biryani

Kerala beef biryani

There are all such fond memories of home during Christmas. Its not the same here in UK. Of course the appams and the biryani’s are all very much omnipresent, but I feel terribly home sick around Christmas time and give the husband quite a hard time about it.

Beef biryani is not something that is made on Christmas day- its usually a chicken or a mutton biryani- but i thought I’d give a twist to tradition with a beef version, which is just as good. The recipe may look long and a bit intimidating for first timers, but its actually not that cumbersome, especially if you manage to make the beef curry a day or two in advance

Ingredients:

To marinate
Beef- 1 kg, diced
Turmeric powder- 1/2 tsp
Garam masala- 1 tsp
Pepper powder- 1 tsp
Yoghurt- 4 tbsp
Salt- to taste

For the masala
Oil- 2 tbsp
Onions- 2 large, roughly chopped
Curry leaves- 2 sprigs
Ginger- 2 1/2 tbsp, peeled and roughly chopped
Garlic- 2 1/2 tbsp, peeled and roughly chopped
Green chillies- 3 to 4 (increase or decrease as per tolerance level)
Tomatoes- 2, finely chopped
Garam masala- 1 tsp
Chilli powder- 1 1/2 tsp
Coriander powder- 2 tsp
Fennel powder- 1/2 tsp
Biryani masala powder- 1 tsp (optional)
Mint leaves- 1/4 cup, finely chopped
Coriander leaves- 1/2 cup, finely chopped
Water- 1/2 to 3/4th cup
Khus Khus (white poppy seeds)- 1 tbsp, soaked in water

For the rice
Ghee- 2 tbsp
Cloves- 5 pods
Cardamom- 5 pods
Cinnamon- 2, 1 inch sticks
Star anise- 1
Bay leaves- 2
Basmati rice- 3 1/2 cups (I used Tilda long grain rice)
Water- 7 to 8 cups
Salt- to taste
Lemon juice- 1/2 tbsp

For garnishing
Ghee- 3 tbsp
Onions- 1/4 cup, julienned
Cashew nuts- 2 tbsp
Coriander leaves- 1/4 cup

Method:

Marinate the beef with all the ingredients under the ‘to marinate’ section. Keep aside while you prepare the remaining ingredients.
Grind together the ginger, garlic and green chillies.
Soak the khus khus in water for about 15 minutes, and grind to a smooth paste. Keep aside.
Wash and soak the rice in cold water for about 30 minutes.
Also get the garnish ingredients ready by heating the ghee in a pan and frying the onions and cashew nuts, separately till they turn golden brown and crispy. Drain on paper towels and keep aside.

Into a pressure cooker pour the ghee.
Keeping the heat on medium, add the chopped onions and curry leaves and cook till they turn a light brown in colour. This could take around 10 to 12 minutes.
Add the crushed ginger-garlic-chilli paste and continue cooking till the raw smell disappears.
Add the tomato and cook till they turn mushy and the oil starts to slightly separate.
Stir in all the spice powders- garam masala, chilli powder, coriander powder, fennel powder and biryani masala (if using).
Season with salt, saute for about 2 minutes, and then tip in the marinated beef and all its juices.
Add the mint and coriander leaves, give a good stir and then pour in about 1/2 cup water.
Bring to a boil, and close the cooker.
Put the weights on once the steam comes and cook the beef on medium heat for about 4 to 5 whistles or till the beef is completely cooked.
Wait for the steam to die on its own and then open the lid.
If you feel the gravy is too loose, then slow cook it till you feel its thick-ish. Alternatively, if you feel there is not enough gravy then add some more water. Remember you need enough water to mix with the rice and make it moist.
Stir in the ground khus khus, check for salt, add more if needed and take the meat off heat.

While the beef is cooking get the rice ready.
In a large pot (enough to hold around 8 cups of water) heat the ghee.
Throw in the whole spices and sauté for a couple of seconds, just to get the aromas going, on medium heat. Put a kettle of water to boil at this point.
Add the drained rice and fry for a couple of seconds.
Add about 7 to 8 cups of water to the rice followed by salt and lemon juice. Stir well and wait for it to boil on high heat.
Once the water starts boiling, time it and cook the rice to an almost al dente form, for about 6 to 8 minutes maximum on a rolling boil.
Keep stirring in between, but make sure the rice doesn’t break and get over cooked.
Drain immediately into a colander.

To assemble, smear the bottom of a large heavy bottomed pan with ghee. Use left over ghee from frying the cashew and onions.
Spread a layer of rice and then sprinkle half a tsp each of the chopped coriander leaves, fried onions and cashew over the rice
Top with a layer of the beef curry. Spread it out as gently as possible.
Tip in the remaining rice, spread it out and sprinkle the remaining biryani masala powder and coriander leaves. Continue the layers till you run out of both, but with the rice layer right at the top.
Close with a tight lid, making sure no steam escapes, reduce heat to the lowest possible and let it warm up for about 10-15 minutes.
When done, scatter around the remaining fried onions and cashews and serve hot with some raita, pappad and pickle.

Read full post: Kerala beef biryani

Masala Roast Poussin

Nisha Thomas
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2
Masala Roast Poussin

Masala Roast Poussin

Murgh Musallam- is a Mughlai dish, pretty rich in flavour and absolutely tasty. Now that Christmas is just a couple of weeks away, I thought I should do a roast with an Indian twist. Its a really easy roast with meat that is marinated with spices, with some potatoes thrown in, and cooked half on the stove top, and finished it off in the oven. The poussins just made it even more easier, and somehow, roasting a whole bird gives it that fancy edge. They are absolutely easy to handle, and since they are small, the masala works its way into the thick breast bits, and takes much lesser time to cook. Recipe has been adapted from Kulsum’s Journey kitchen

Ingredients:

Poussins- 2, approx 450gms each, skinned and cleaned
Baby potatoes- 6 to 8, quartered or halved depending on size

To grind
Fried onions- 4 tbsp* (refer notes)
Cumin seeds- 1 tsp
Coriander seeds- 1 tsp
Cloves- 2
Cardamom pod- 1
Poppy seeds- 1 tbsp
Chilli powder- 1 1/2 tsp
Black peppercorns- 1 tsp
Garam masala- 1 tsp
Powdered almonds- 1 tbsp

Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Green chillies- 2, small, finely chopped
Tomato paste- 1 tsp
Yoghurt- 4 tbsp
Salt- to taste
Ghee- 1 tbsp
Oil- 1 tbsp

Method:

Grind together all the ingredients under the ‘to grind’ section. Transfer to a bowl.
To this, add the ginger and garlic paste, green chillies, tomato paste, yoghurt and salt and mix well to get a thick paste.
Add a few tea spoons of water if you think the mixture is too thick.
Place the poussin’s on a plate and make long insertions on the flesh (for the marinade to seep in).
Generously apply the marinade on to the birds, and also stuff some into the cavity, reserving about 2 tbsp of it for later use.
Cover with cling film and marinate in the refrigerator for at least an hour. I had time, so i kept it in there for about 2 to 3 hours. Best left over night I believe, but who has that sort of time and patience 😉

When ready to cook, heat a deep pot/pan, large enough to fit the 2 birds and pour in the oil and ghee.
When really hot, add the poussins one after the other, and sear on all sides.
You don’t need to cook the chicken here, just need it to be lightly browned all around. Its a bit difficult to move them around, so I used my big kitchen tongs to flip it and such.
Once the chicken is nicely seared on all sides, take them out and drain on paper towels.
Into the oil (add a bit more, if there isn’t much remaining in the pan), add all the remaining marinade. Scrape the bowl clean.
Sauté for a couple of minutes, till the raw smell disappears.
Into the masala add the baby potatoes and fry for about 2 to 3 minutes, making sure the potatoes are well coated in the masala.
Return the poussins back into the pan, adjust the potatoes around them, add about 1/4 cup of water and cover and cook on medium heat.
Keep checking in between to make sure it doesn’t burn and if you feel its getting too dry, then just add more water. I did add a 1/4 cup more.
Keep pouring the gravy on top of the poussins to keep them moist, and also try and stir the potatoes without breaking them.
Once both the potatoes and poussins are cooked (check by inserting a knife into the most thickest part of the bird and if juices run clear, you are good to go), transfer them into a baking dish along with all the gravy/
Grill under the broiler for about 10 minutes, just to crisp the tops. Of course, this step is purely optional.
Once done, take the dish out and let it rest for about 5 minutes, before you attack.
Serve with crusty bread and salad, or even with rice and roti.
Notes: *The fried onions I used were store bought. If you don’t have that option, then deep fry 2 small red onions till brown and crisp and use that instead. Make sure you don’t burn them, or else they would taste bitter.
Use 2 tbsp vegetable/ olive oil instead of ghee.
You can of course use one chicken instead of two small poussins.

Read full post: Masala Roast Poussin

Cranberry Orange Bread

Herbivore Cucina
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0
Cranberry Orange Bread

Cranberry Orange Bread

This loaf of cranberry orange bread is unique in flavor, with the sweetness of orange juice neutralizing the tartness of cranberries and the orange zest enhancing the flavor. The fresh cranberries give the loaf it’s cute pink tinge and tart taste. Enjoy this bread all holiday season and freeze it for later too!!

Ingredients:

All-purpose flour 2 cups
Fresh or frozen Cranberries 1 cup
Confectioner’s sugar 1 cup
Orange zest 1 1/2 tablespoons
Baking powder 1 1/2 tablespoons
Baking soda 1/2 teaspoon
Butter 3 tablespoons
Egg 1
Fresh or packaged Orange juice 3/4 cup
Pure Vanilla extract 1 teaspoon

Method:

Preheat oven to 350 F/ 180 C. In a mixing bowl, beat egg. Add in orange juice and vanilla extract and beat well.

In another bowl, sift all purpose flour with sugar, baking powder and baking soda. Add in orange zest and mix. The orange zest gives this bread its characteristic flavor. You can substitute with lemon zest if you like. Cut butter into small bits and mix in. Make a crumbly dough of the mixture.

Fold the wet ingredients into the dry ingredients and beat well. Combine cranberries into the mixture and make a dough of cake mix consistency.

Spray a bread tin of 9*5 inch with cooking spray and pour the dough into it. Bake the bread for 50-60 minutes till the top is golden and a toothpick inserted in the centre comes out clean. If you observe that the sides are getting brown but the centre is still wobbly, cover the pan with foil and seal the edges. This ensures the bread gets cooked evenly and slowly. In order to get a nice brown crust, set the oven to broil on high for the last 2-3 minutes.

Remove the bread from the oven and let it cool in the bread pan for sometime. After 5-10 minutes, transfer to a cooling rack and let it cool. Once cool, make thin slices and serve with orange juice or a glass of milk. The bread can be frozen very easily. Alternatively, wrap it up in shrink wrap and it makes a pretty holiday gift!!

Read full post: Cranberry Orange Bread

Dal Bhari Poori

Prerna Singh
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14
Dal Bhari Poori

If you have not yet entered your favorite recipe for the Holiday Recipe Contest sponsored by Le Creuset, check out the Contest page.

Dal Bhari PooriOne year today. How time flies some say, but this year literally just flew by. Swept away from under our nose and we did not even realize. So much to do and so little time that for a second we forgot exactly 365 days back, last week I was sitting in my garage at this time, couched in one of the easy chairs papa parked out there in the sun for me. With one hand covering my eyes from the glaring but comforting sun and holding my phone with the other I remember that impatience killing me slowly from the inside. Doctor was supposed to call me in, the previous night in order to induce labor but no sign of him anywhere. It had been a tough and tiring pregnancy with one threat or the other every step of the way. Somehow we made it till the final lap but these last few steps seemed to be taking forever.

Rest of the day just went by trying to distract myself with a movie or repacking the hospital bag which had already been packed several times before. Losing any hopes of getting a call either from the doctor or the baby who was happily snuggled inside my belly, I retired to bed early. Only to be woken up in the middle of the night by the doctor’s office telling its time. Seconds back, time couldn’t have moved slower enough but now I needed some extra! After a quick shower, a crispy butter toast with chai and tilak from mummy, we headed to the hospital.

Chana DalSixteen hours, thousand kegels and a million squats later, she was born. And suddenly things got real! If I could describe that moment when I first heard her loud cry, in one word, that would be overwhelming. There was this overwhelming gush of emotions trying to flood out of me and I just couldn’t stop them. Those tiny toes and fingers, the lips, eyes and that face. Looked familiar from before and now I had two. Gosh, now I had two! Double the amount of love, double the cuteness and of course trouble. Although for some reason felt easier the second time around probably because we weren’t as clueless this time or maybe because we had help, a LOT of help!

Dal Bhari PooriPapa mummy were here, practically seeing us through the whole year. From the little ones daily oil massage to the butterfly’s trips to and from school to keeping us fed and the house (both old and new) in order, they made sure everything was running smoothly while we went through a lot of transitions this past one year. That’s the thing with being a parent, once you are one, you feel responsible for the well being of your child. Then it doesn’t matter whether he/she is one year old or 30.

Dal Bhari PooriProbably that’s the reason, today while writing about the monkey’s first birthday I cannot get them off my head and the difference their presence made. Thinking of mummy sharing her recipe for Dal Bhari Poori with you today which also happens to be Papa’s most favorite thing in the world. Makes this recipe extra special! She made it for us at least a 100 times while she was here and lucky for me, I was able to pick up my camera this one time while the baby was napping. So it only feels right to share this recipe today on the monkey’s birthday (well birthday + 1 week day!). Hope you enjoy!

Ingredients: Makes approx. 20 parathas

For the filling:

Chana Daal- 2 cups

Onion- 1 medium- thinly sliced

Garlic- 1 bulb

green chili- 2-3

Coriander- 6 Tbsp

cumin- 1 teaspoon

red chili powder- as per taste

asafetida- 1 pinch

methi seeds- ½ tsp

turmeric- 1 tsp

salt

vegetable oil or ghee- 2 tablespoons

For Paratha:

Whole wheat aata (flour)- 4 cups

Water- 1 1/2 cups (approx)

Salt- 1 tsp

Ghee or vegetable oil for pan frying

Method:

For the filling:

Soak chana dal overnight. Strain water. set aside.

Heat oil in a pan. Sautee onion, green chili and garlic until golden. Take out of oil.

In the leftover oil add asefotida, methi. As it sputters add chana. Mix well. Pressure cook to a whistle or until its cooked through although not mushy. Dry excess water. Add rest of the ingredients into the dal. Mix well. Allow to cool.

Transfer to a food processor. On medium speed grind the chana dal mix, fried onion, garlic, chili to a grainy sticky powder.

For Paratha:

In a large mixing bowl mix together flour, salt and water to knead into a soft dough. Refer this post.

Kneading the Dough

Kneading the DoughKneading the DoughKneading the doughDivide the dough into approximately 20 equal parts. Roll into balls. One dough ball at a time lets start the filling process.

Rolling the dough

Press dough ball between your palms to flatten. Now press the dough ball in the middle with your thumbs forming a small depression kind of shaped like a small cup.

Fill a couple tablespoons (or as much as you can handle) of the filling inside the dough cup.

Filling the dough

Lift the edges from all sides, bring it together and pinch them to close the pocket.

Rolling the dough

Rolling the doughNow gently press the filled pocket between your palms. Dust and roll into a flat disc.

Heat a heavy cast iron skillet or tawa. Now transfer your rolled out paratha to a hot griddle and cook brushing with ghee/oil until it gets small brown patches on it. Flip and repeat again.

Cooking the paratha

Serve hot with sweet mango puree and chutney.

 

Mango Coconut Burfi | Mango Coconut Fudge

linsy patel
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0
Mango Coconut Burfi | Mango Coconut Fudge

Mango Coconut Burfi | Mango Coconut Fudge

I just love mango and coconut both separately and when it comes together , its heaven and above all when added cardamom powder in it , its out of the world. So when I saw this recipe on Kanan’s blog, I knew that I have to make this, my both favorite ingredients are there and I just love kopra pak so what not to love about this? well I made it and just loved it, when it was cooking, the fragrance of coconut roasting and then mango was amazing. Do try this and you can amazed by the taste. I used frozen coconut and defrosted it and then use it but for fresh one , you don’t have to do that.

Ingredients:

1 packet of frozen shredded coconut about one and half cup
1/2 cup whole milk
1/4 cup sugar – my mango pulp was readymade and had enough sugar so I added this much only but if you like more sweeter use it 1/3 cup
1/2 cup Mango pulp – I used can product
pinch of cardamom powder
As needed pistachio and almonds or your favorite

Method:

Grease the dish or tray with ghee or butter and keep it aside.
Heat up the pan, add coconut and dry roast it till you get nice roasted coconut flavor.
After that add milk, sugar and mango pulp.
Now stir , stir and stir , till coconut is dry and big lump forms.
Its not going to be totally dry but its nice and soft.
Spread it in your dish or tray, pressing down nicely and then sprinkle nuts on it.
Pressed it down so it sticks while its still warm.
Cool it completely and then only cut it in pieces.
If you are in a hurry, put it in fridge and then cut it.

Read full post: Mango Coconut Burfi | Mango Coconut Fudge

Mango Lassi Kulfi

linsy patel
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0
Mango Lassi Kulfi

Mango Lassi Kulfi

It was a very hot day, feel like eating nothing and just drink and drink and drink. So instead of making lunch, we had Mango lassi , two full glasses. Still had one glass left , everyone was so full , didn’t wanted anyone to finish it up the last glass, so thought why not to make kulfi out of it. So took my new kulfi mould out and pour it in , one glass made three kulfis , it was good to use leftover lassi. We enjoyed it later after the dinner dessert. You can make it only sweet lassi too, just add yogurt, condensed milk, milk, nuts and saffron and blend it and there you have it, sweet lassi and if you like it make it kulfi too. Play with different ingredients like my Pina Colada Lassi and make it kulfi out of it.

Ingredients:

1 glass mango lassi leftover , you can make fresh too
Mix milk, yogurt, mango pulp, sugar (if needed) and blend it

Method:

Pour this lassi in 3 kulfi moulds and froze it for 4-6 hours.
Once its nicely froze, take it out, rub the mould between your hands, so kulfi will loosen up.
Take it out and enjoy it immediately.

Read full post: Mango Lassi Kulfi

Rasgulla

linsy patel
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0
Rasgulla

Rasgulla

Who don’t like and who don’t make this one? Everyone right. But this is foolproof recipe as per me to get soft and spongy rasgulla. Well this is not first time I am making this but before that I experiment with Chocolate Rasgulla in Brown Sugar Syrup and Rabdi Rasgulla but never gave you recipe of regular rasgulla.

Ingredients:

1 cup of fresh paneer (make paneer and wash it thoroughly and leave it for 20 minutes and then start mashing it with your hands)
pinch of saffron – optional

For sugar syrup
1 cup sugar
4 cup water
Pinch of Cardamom / saffron

Method:

Take the paneer and add saffron and mix till nice balls form up, just take not more than 15 minutes. Make balls and keep it aside.

Make syrup and Add balls in it , if you have too many balls , make it in batch . After adding balls, just cover it and let it cook for 15 minutes. Take it out and put it in cold water.

In that leftover syrup, add 1/4 cup more sugar and cup of water and let it boil and make sugar to dissolve. Once sugar is dissolve, shut off the gas. Once the syrup is cold, add the balls , after squeezing water , into that syrup. Leave it overnight for best result or 2-3 hours in fridge to chill.
Enjoy it once its chill.

Don’t throw away that syrup, use it in your coffee or tea or where ever you use sugar. Best way to use up any sugar syrup is , make sweet shakarpara, instead of melting sugar, you already have it, just add it in flour, make a dough and make diamonds and cut it and fry it.

Read full post: Rasgulla

Beet Coconut Curry

Simi Jois
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0
Beet Coconut Curry

Beet Coconut Curry

Aromatic beet in a silky smooth coconut curry . A treat for the eyes, easy to make and fabulous taste.This recipe has been modified from my sister’s beet curry recipe.

Ingredients:

4 small beet
1 can of coconut milk
1 small onion
1/2 tsp cinnamon powder
1 tsp red chili powder (go less or more according to taste)
1 tsp curry leaf powder or a few fresh curry leaves
1/2 tsp mustard
1 tsp homemade ghee
1 tsp vinegar
1/2 inch ginger (grated) OR 1 pod of garlic
salt to taste

Method:

Chop the beet into small chunks. Marinate them in cinnamon, chili and curry leaf powder for an hour. Finely chop onions.

In a pan heat ghee and add mustard as soon at it splatters, add onions and roast till golden born, add ginger, beet and salt, let it cook, ( don’t overcook the beet) add coconut milk and bring to simmer. Add the vinegar before serving. Serve with plain white rice.

When I made the rice, I added a few cloves, to give it a nice fragrant taste, you can try that.

Read full post: Beet Coconut Curry

Puran Puffs

Vijitha Shyam
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0
Puran Puffs

Puran Puffs

I am planning to make a fusion sweet for this year’s Holiday menu.My husband’s favorite is South Indian dessert called puran poli and this is a modern twist to it.

Ingredients:

Ingredients
•Store bought or Homemade Puff Pastry Sheets
•1/4 cup All purpose flour to work on the pastry sheets
•1/2 cup slivered almonds for garnish
•1 cup ghee to smear

For the lentil base:
•1 cup channa dahl
•1 cup powdered jaggery or coconut palm sugar
•1/2 cup water + 4 cups water
•1/2 tablespoon cardamom powder
•1/2 cup dry unsweetened coconut powder + more if needed

Method:

1.Thaw the puff pastry sheets in fridge overnight or at room temperature for 4-6 hours
2.Pressure cook the channa dahl with 4 cups water for 6 whistles. Remove from heat and let it cool to room temperature
3.Mix jaggery or coconut palm sugar with 1/2 cup water and bring it to a rolling boil. Sprinkle cardamom powder and stir well to combine.
4.Once chana dahl is cooled to room temperature, remove excess water and grind the boiled chana dahl into a smooth paste
5.Transfer the lentil paste into boiling jaggery mixture and add coconut. Keep adding coconut until the mixture thickens and rolls into a dough. Remove from heat and let it cool.
6.Pre-heat the oven to 425F.
7.Sprinkle the working surface with little flour. To make tart, remove the puff pastry sheet from the package and roll them out into a rectangle. Using fingers, seal the edges by forming a rim and prick the center of the puff pastry about 10-15 times with a fork. Smear the puranam (above made lentil filling) and drizzle ghee as desired. Bake for 15-18 minutes until the puff pastry is golden brown.
8.For the puffs, cut small squares of the puff pasty. Place a teaspoon of the lentil filling in the center and cover it with puff pastry so it looks like a money bag. Smear ghee on top and bake for 15 minutes until they turn golden brown. Serve hot.

Read full post: Puran Puffs

Chicken Ghee Roast

Kankana
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0
Chicken Ghee Roast

Chicken Ghee Roast

Chicken ghee roast is an excellent aromatic rich dish. It’s not typically roasted in the oven instead slow cooked with spices until tender. The key for that amazing flavor is to not go stingy with the amount of ghee you use. No adding oil, just good quality ghee!

Ingredients:

500 gram chicken pieces
2 teaspoons cumin seeds
2 teaspoons coriander seeds
4 Kashmiri dry chilies
4 garlic cloves
1 inch ginger
1/2 cup yogurt
1/2 cup ghee
1 red onion, finely chopped
1 cinnamon stick
3 cloves
1/2 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon freshly cracked peppercorn
salt
1 lemon
fresh cilantro leaves, finely chopped for garnish

Method:

Dry roast half of the whole spices (cumin seeds, coriander seeds and Kashmiri dry chilies). Once cooled, grind it to a powder.
Marinate the chicken with the spice powder, salt, pepper and yogurt. Let it rest for at least 4 hours or overnight, for the best result.
Now grind remaining half of the spices (cumin seeds, coriander and Kashmiri dry red chilies) along with garlic and ginger to a thick paste. Add little water, if required.
In a heavy bottom saucepan, heat ghee. Scatter the cloves along with cinnamon stick. Next, toss the chopped onion; sprinkle salt, turmeric powder and cook until it’s softened. Then, pour the spice paste and cook for a couple of minutes. Transfer the marinated chicken to the pan and give a mix. Cover the pan and let it simmer for about 20 minutes. Toss once in between and add chili powder. As there is yogurt in the marinade, you might not need any water but do sprinkle a little, if it gets too dry or starts sticking at the bottom of the pan. Once the chicken is cooked through, check for taste and add extra salt, if required. Squeeze the lemon juice and give it a mix. Scatter the cilantro leaves for garnish and serve warm with your choice of bread.

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Potato basket chaat

ANKITA AGARWAL
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Potato basket chaat

Potato basket chaat

Potato basket chaat is filled with various flavours as sweet, spicy, cruncy etc.. It is crispy from outside and soft from inside. Here I am presenting healthy way of Potato basket ……..

Ingredients:

For basket

2 Medium size Potato
1 tsp salt
One table spoon oil

Stuffing

1/4 cup Rajma (Kidney Beans)
1/4 cup Matra (White Peas)
1/4 cup Lobia ( eyebeans )
1/4 cup chola (kabuli chana)

Lemon juice

1 boiled and chopped Potato
Roasted Jeera
Red chili powder
Salt
Green chutney
Sweet chutney
Curd (Yogurt)

Garnishing

Chaat masala
Any Namkin
( Pomegranate , coriander leaves)

Method:

Soak Rajma, Matra , chola and Lobia overnight. Boiled all in cooker.
Keep it for cool down.
Add Potato and add some salt , 1 tb red chili powder, 1 tb roasted jeera, 1 tb chaat Masala and lemon juice. Mix well.

Preheat oven on 360 Fahrenheit .
Peal the potato and shred the potato into shredder.
Wash well. Drain well.
Add salt and oil . mix well.

Grease muffin pan.
Spread the potato gently.

Keep it for 25 minutes in oven.

Tokris are ready.

Stuffing :-

Add 2-3 table spoon boiled Masala ( as per your taste )
Add 2 table spoon curd, 1 table spoon green chutney, 1 table spoon sweet chutney.
Sprinkle with chaat Masala and Namkin.

Note :-
1) For stuffing you can also use any sprouts , fruits.
2) You can also make it like pizza …by filling cheese and veggies.
3) It is very important to note.
4) For Garnishing, ingredients can be modify as per taste.
Baking time depend on your oven and quantity

Read full post: Potato basket chaat

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