Honey, Chilli and Garlic Noodles- Kid's Special Recipe

Movies, many a times reflect life. Life as it is. Life as it should be. I recently happened to watch the movie “The Lunchbox”. A deftly made movie, in which the both the male and female protagonist don’t meet; they communicate with each other through a series of notes sent through a “dabba” (lunchbox) that has been wrongly delivered. The Lunchbox hits the right spot when it so gracefully touches the trials, tribulations, fears and hopes of the people of Mumbai. There are many problems that the female protagonist tackles in the movie. One among them is the eternal question of what to pack in her husband’s and daughter’s lunch box. Trivial as it may seem, this is one of the more pertinent questions faced by most mothers today at least in this city. On one level, in a vastly commercialised junk food world, it is about keeping the kid interested in the lunch. Then, at another level, it is about maintaining the nutrition level. Add to it, kids these days are well informed; if you fail to convince them about something on the plate, be rest assured that it won’t be eaten.  

So then, what’s the solution we may ask? The way out to me would be to have the kids menu designed in a manner that appeals to them. Few thoughtful touches would make a huge differences, abundance of colours, shapes could do. Another thing could be done is involve them in the kitchen, time permitting small jobs for example, buttering the bread could be theirs.

And so, here is one recipe that should definitely appeal to all kids and as well as adults. Yes, a noodles recipe. Most kids love noodles and I have kept it very simple, incorporating the basic flavours. The good thing is it came of well. Just the chillies and honey to suit juniors taste. Another suggestion is try not to break the noodles when cooking them. There is a certain pleasure in slurping the long noodles.

Hope you like this one and when juniors home, I do hope you get the response that is a famous ad running on TV these days “Dhabba Khaali; pet full”!

Honey, Chilli and Garlic Noodles

Ingredients:

• 400 grams noodles of your choice
• 80 grams garlic, roughly chopped
• 2 tablespoons, soya sauce
• 3 teaspoons, oil
• Juice of half a lime
• 40 grams, red chilli flakes
• 3 tablespoons, honey
• 1 tablespoon, sesame seeds

Procedure:

• Cook the noodles as instructed on the pack till they are al dente (75% done). Once cooked, keep them under running water for a while and add a teaspoon of oil to prevent them from sticking. You could add salt now to the noodles.
• Whisk the soya sauce and lemon juice together in a bowl and add the red chilli flakes. Keep aside.
• Now, heat the remaining oil in wok or a heavy pan and add the garlic. Cook on a high flame for 2 minutes or till the garlic is reddish brown and has started releasing a pleasant aroma.
• Once the garlic has browned, add the soya sauce and lemon emulsion and give it a quick mix.
• Add the noodles in small batches tossing well each time. 
• Once all the noodles are well coated with the soya sauce, and the honey and toss again for a final time.
• Garnish with the sesame seeds and serve hot.

Beef Roast (Goan Style)

I had a few friends over for dinner over the last weekend. The menu preference was pretty simple, Sorpotel and Sanna.

While extolling the virtues of the sorpotel and the provenance of the slain pig, one of my friends asked the question that would have pricked the heart of any Mangalorean, “What’s better  Goan  Cuisine or Mangalorean cuisine”? All eyes turned to me… I felt as if the answer to world peace lay in what I was to reply.

Was there ever something we called “Goan Cuisine”?  I wondered. Lots of fish, beef and pork, I’d presume. Vegetables? Could be..  I had always been seen as the preacher ultimate for Mangalorean cuisine and now I was to explain something that I always thought had been derived from us Mangloreans..I did check, a couple of Google pages and a few phone calls later I had my answer. Well, more or less…

From a bird’s eye view, it would be easy to believe that Goan cuisine begins and ends with sorpotels, vindaloos and balchaos; thankfully, it doesn’t end there. There’s a lot and more to be explored. Classified as Goan Hindu and Goan Christian it largely deriving largely from the influences of their erstwhile colonial masters, the Portuguese. All you need to do is visit Goa, and allow your nose to lead to a myriad of flavors of a cuisine that is complex and intriguing but something that needs to be cherished and loved.

To be honest, you would be hard pressed to find a restaurant that serves an authentic Goan meal. The kinds that would remind you of mum and of home. Like in Mangalore, the recipes are handed down from generation to generation and in the constant danger of being lost in the  quickly spinning wheel of time.

The question for me then was what dish do I prepare for the post. I didn’t need to search long and hard. My mum quickly gave me a recipe she’s aced and perfected for almost a decade now. I remember having this Beef Roast even as a kid. It’s not quite like a dry roast, not really a gravy but somewhere in between. The best thing is that it’s pretty easy to make and the only time it really take is for the marinating. So, this is something my mum made and like a good student I watched and made notes while she expertly went about her chores. When she finally opened the pressure cooker there was an explosion of flavours that would make any food lover go weak kneed.

As we were at the table, my mum did give a small tip we could use for all recipes- to make a perfect dish pay attention to all the ingredients, but don’t forget the huge scoop of love that you will need to add the very beginning.

Goan Style Beef Roast

• 500 grams beef (preferably in 1 large piece)
• 2 large potatoes, cubed
• 3 large red chillies
• 1 tablespoon, red chilli powder
• 1 tablespoon, turmeric powder
• 2 tablespoons, corriander powder
• 2 tablespoons, cummin powder
• 2 tablespoons, crushed pepper
• 1 tablespoon, garam masala powder
• 60 ml, Goan Vinegar (or any other vinegar will do)
• 2 tablespoons oil
• 300 ml water (or more as may be required to cook)
• salt to taste

Procedure:

• Wash the meat and pat it dry. DO NOT cut the meat at this point.
• Use a fork and gently prick the meat on all sides. Now, rub all the spice powders, salt and vinegar all over the meat. Keep the meat side for atleast 3-4 hours, better if you could keep it over night.
• Once the marination time is up, take out the meat and cut in into medium sized cubes.
• Heat oil in a pressure cooker and add the red chillies and potatoe cubes and cook for a while
• When the chillies begin to crackle, add the meat and give it a stir. Add the water, some salt only if necessary, and close the lid of the pressure cooker and allow it to cook for about 30 minutes. Please note that the cooking time may differ as per the quality of the meat.
• Serve hot with rice or sannas.

Coastal Style Fish Biryani

If ever there was a dish that unites and divides us Indians it is the Biryani. Rarely in the history of mankind has dish, not native to the land, come in a made a place for itself in the heart of its people. We all know that biryani came to India courtesy the Mughals. Today, centuries after Mughals have long gone, the Biryani still continues to rules our hearts and palletes. I have often wondered what is so unique about this combination of rice and meat. The answer is simple. Across the length and breadth of this country, the biryani has integrated with the local flavours and suited tastes. You will not find a similar biryani anywhere in the country. So, while on one hand you have the gentler, more of  meat, oil based ones in the north, Lucknow to be precise where it is known as the “Pakki (fully cooked) Biryani”.  The cooking process here involves cooking the marinated meat and rice separately and then layering it together and cooking it on dum (steam). You then have the larger than life, biryani from Hyderabad where you would come across the “Kachchi (raw) Biryani”. Here, the rice (which is cooked al-dente) and meat are layered together and then given a dum. Move eastwards, towards Kolkatta and you will find the Kolkatta styled biryani, easy on the spice, generous helping of potatoes and with a lower proportion of meat.  Here, the biryani will be more often than not be accompanied by the chap or rezaala. In, Mumbai, on the west coast you have the spicier variety with varying degrees of meat and rice to suit the Mumbai taste.

The true test of a biryani is how the rice is cooked. It is essential to keep a hawk eye on the rice while it is being cooked. The usual method is to cook it till it is about three-fourths done and done while it cooks on dum, you have each grain proudly standing out, vying for attention and wanting to tell you a story. The meat is usually marinated in curds before cooking. This forms the perfect bite when you take in a morsel of rice, covered in the masala and then melt in the mouth meat. Truly, this is a moment  that needs to be savoured.

Usually, when there is talk of a biryani, the combination is usually that of rice and meat. You would not associate something as delicate as fish with such an elaborate method of cooking. While I was discussing with a friend the other day the concept of a fish biryani, he joked that fish biryani would probably have been invented in a coastal area like Kerala or Goa. I so wanted to add Mangalore to the list, for obvious reasons you see. Some research and bit of experimentation, I finally cracked the code to a fish biryani; what I also managed to do was integrate into it some coastal flavors. Usually, curd is used to marinate the meat and as a base for the gravy. I substituted  the curds with another coastal staple, coconut milk. The end result was a creamy and sturdier gravy. The coconut milk also helped balance the spice giving it a nice even taste. Another change I made was not marinating but gently frying the fish. That helps to give the fish a slightly firmer texture that helped when cooking the fish in the gravy.

In all earnest, which ever biryani works for you, the best thing to do is go through the entire process of cooking the biryani, whilst doing so savour the aroma and once done, dig in and enjoy a meal fit for royalty.

Coastal Styled Fish Biryani

Ingredients

For the rice

• 2 cups long grained rice
• 1 Star Anise
• 1 Inch cinnamon stick
• 3-4 green cardamom
• 3-cloves
• 3-4 pepper corns
• 1 black cardamon
• salt to taste
• A pinch of orange food colouring mixed with 20 ml water or milk.

For the Biryani Masala

• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• 2 green chillies, finely chopped (Increase the quantity if you want it spicier) 
• 1 tablespoon garlic paste 
• 1 tablespoon ginger paste
• 2 tablespoons Biryani Masala Powder (I used Everest Biryani Masala) 
• 1 tablespoon tumeric powder (haldi) 
• 1 tablespoon garam masala powder 
• 1 large tablespoon cumin seeds
• 200 ml thick coconut milk
• 1 large bunch of corriander leaves, finely chopped
• 1/2 Bundle of Mint leaves, roughly chopped
• 1 sprig curry leaves
• Oil for frying
• Salt to taste

Grind to a paste

• 1 cup coriander leaves
• 1 bunch mint leaves
• 10  cloves garlic
• 2 green chillies (adjust to taste)
• 3-4 pepper corns
• 1 teaspoon coriander leaves 

For frying the fish:

• 5 pieces of any firm fleshed fish (I used kingfish)
• plain red chilli powder to taste 
• turmeric powder 
• salt
• Oil for frying

For the Garnishing

• 2 large onions, sliced finely
• 10-15 cashews, slivered
• 5-10 almonds, slivered
• 10 -12 raisins
• Ghee/ Oil to fry
• Few Mint leaves
• 1 lime, quartered
• Salt

Procedure:

To prepare the fish:

• Wash the fish and pat it dry.
• Add the lime juice, salt, red chilli powder and turmeric powder to the fish and rub well. Keep aside for an hour or so.
• Now, heat oil in a pan and fry the marinated fish for about 3 minutes a side. You don't need to entirely cook the dish at this stage.
• Once done, remove and drain on absorbent paper and keep aside.

To prepare the rice:

• Heat 4 cups of water in a large vessel and bring to a boil. Tie the whole masala in a small muslin cloth and drop in the boiling water.
• Soak the rice in water for about 15 minutes. Then wash under running water till the water runs clear.
• Add the rice to the boiling water and cook for sometime till you see fluffy grains of rice. Don't stir the rice at this time since you may end up breaking the grains. Add salt and cook till the rice is cooked al dente (75% done)
• Drain the rice using a colander and make sure the rice is completely devoid of any moisture. Leave it open in a dry place and do not cover the rice
• Take about a handful of rice in a seperate vessel. To this, add the water in which we had mixed the food colouring and mix well so that the rice absorbs the colour entirely

To prepare the garnishing:

• Heat oil in sufficiently large frying pan on medium heat.
• Add the sliced onions and give it a mix so that the oil covers the onions well. Add the salt.
• Cook on medium heat for about 15 minutes till the onions turn reddish brown in colour.
• Take out from the heat and cover and drain on an absorbent paper.
• In the same pan, add the cashews, almonds and fry till they turn reddish brown. Once done, take out from heat and drain on an absorbent paper

To prepare the biryani masala: 

• In a large vessel, heat the oil and add the whole spices, curry leaves and allow them to splutter. 
• When the spices begin spluttering and releasing aroma, add the chopped onions and let them cook till they turn golden brown. Add the ginger, garlic pastes along with the chillies. At this point add half the onions that we had fried. We will retain the other half for garnishing.
• Once the onions are done, add the chopped tomato and cook till the tomatoes are mushy and limp.
• Add the green paste along with very little water. Saute this on a medium flame till the oil begins to leave the sides.
• Lower the heat and add the coconut milk and mix well. Once the mixture has integrated well add the spice powders. Mix well.
• Add the fish, and stir gently so that we don't break the fish fillets/ pieces.
• Once done, add the chopped corriander and mint leaves.

To assemble the biryani:

• Line a large vessel with ghee/ oil.
• Add the gravy mixture. Now add in one half of the onions we had fried earlier and some of the fried cashews, almonds and raisins.
• Layer the gravy mixture with the cooked rice. Sprinkle the surface with the rice that was mixed with food colouring.
• Finish the layering with the remaining fried onions and dried fruits.
• Cover the vessel with a lid that fits perfectly. Or you could cover with aluminium foil so that no steam escapes.
• Place the vessel on a tawa and cook for 30-40 minutes on a medium flame. Allow it to rest for about 10 minutes  after you've turned off the gas.
• Serve hot with raita.

Dhania Murgh (Cilantro Chicken)

Hello Guys!! If you’ve been wondering about my whereabouts, relax. I’m very much here. Had been under the weather a bit over the past week or so and therefore cooking and blogging did take a backseat. As much as we love the rains here in Mumbai, they have this uncanny knack of making you ill. I’m better now and back with some fabulous recipes for you. In other (very good and exciting) news, The Tummy Tale has been nominated for the “Indian Blogger Awards 2013”. Do take a moment and check this link for more details.

                                                                                                                       

While I was unwell, I was confined to having food that was bland and so so high on the ‘i-like-that’ quotient.  So, after almost a week of illness and boredom, we decided that it was time for some celebration. The brief from the taste queens was that it had to be something light and fresh. One of the things I managed to purchase on my trip to the market was a huge bunch of cilantro which also happened to be my eureka moment. I decided to make th Dhania Murgh. Now, Cilantro or Corriander as it is popularly called is a well known herb and requires little introduction. Cilantrohas mild flavour and is usually used as garnishing. Everyone at somepoint has seen generous amounts of corriander leaves covering gravies, biryanis and even pulaos, however, the subtle aroma and flavour can be made into a gravy that taste equally good. Even if you prefer spicy food, my recommendation is not to use a whole ot of spices as it would tend to overpower the gentleness of the cilantro.

A very Sunday type of dish that just like its hero ingredient goes well with rice, naan and the likes. Best enjoyed with family around you

Dhania Murgh

Ingredients:

• 800 grams chicken (preferably on the bone)
• 1 medium onion, finely chopped
• 2 medium tomatoes, pureed
• 3 teaspoons red chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 2 teaspoons crushed pepper
• 5 tablespoons oil
• Juice of 1 large lemon
• Salt to taste

Grind to a paste:

• 1 large bunch Cilantro (Corriander leaves)+ retain some leaves and chop them finely
• 2-3 green chillies 
• 5-8 cloves of garlic
• 1 inch piece of ginger
• 60 grams peanuts (these need to be soaked in warm water for about 15 minutes)

Procedure:

• Wash the chicken, pat it dry and then marinate it with the lemon juice, turmeric and 2 teaspoons of red chilli powder for about 2 hours. 
• Heat 1 teaspoon of oil in a pan and toss in all ingredients mentioned under 'grind to a paste' except for the groundnuts. Fry for about a minute. Allow it to cool, then grind to a fine paste along with some water and don't forget to add the groundnuts.
• Heat 2 teaspoons of oil in a pan and lightly fry the chicken pieces on a medium flame till the chicken gets a light golden char around the meat. This should take about 3 minutes. Remove and keep aside. Save the marinade for later use.
• Now, in the same oil add the cumin seeds and crushed pepper and allow to crackle.
• Once the spices are sizzling, add the onion and the finely chopped cilantro leaves. Stir well till onions are pink and translucent.
• Add in the green paste and red chilli powder and the remaining marinade. Reduce heat and saute for about 5 minutes. Don't overdo this as you may lose the gentle aroma of the cilantro.
• Now add the tomato puree and saute for a bit till you see the oil leaving the sides. Add the chicken pieces and toss well to combine. At this point, you may need to add some water to suit  your desired gravy consistency.
• Add salt and mix. Cover and cook for about 5 more minutes.
• Garnish with ginger juliennes and serve hot.

Butter Chicken aka Murgh Makhani (The best dish ever invented)

It’s almost the end of June and before you’ve even realized half the year has gone by. The reality is, time really flies. In the humdrum of our daily routine we don’t even know how days turn into months and months into years. Now, June means monsoons in my part of the world, which obviously means staying indoors, chit-chatting with family over a hot cup of coffee and Goli Bajje. Staying indoors also gives you a good opportunity to have your meals together, a luxury most of us miss in our busy city life. As a family, we always believe in having our meals together. This is a value my mum instilled in us as kids and it is something that we follow till date. So the other day, when we were planning our meal for the coming Sunday, we decided that it needed a bit of glamour; something that is nice, wholesome, spicy and goes with the flavour of the season.  My sister suggested Hariyali Paneer Tikka or Butter Chicken, while Mum and I were of the opinion, that we should go contemporary with either Thai Pineapple Fried Rice or Smoked Sausages with Cheesy Mushroom Rice. So we decided to make all of these in sequence and I couldn’t decide which goes first on the blog, so I decided to run a poll on my facebook page. The winner not surprisingly was Murgh Makhani or Butter Chicken!  ;)

There is probably no one on this planet who hasn’t yet heard of Butter Chicken. It is the face of Indian cuisine to the world; much like what Sachin Tendulkar is to Indian cricket or what Amitabh Bachchan is to Indian cinema. No one can miss the tender, succulent chicken chunks that are just seasoned in the right proportion, immersed in rich, tangy and creamy tomato gravy. I might probably not be exaggerating when I say, that Butter Chicken is not just another dish, it is a cult in India. A dish that would only get better with age, a timeless classic.

I have made butter chicken many times earlier, each version a bit different from the other, for instance I tried replacing the cream with full fat yogurt, left out the cashew paste, didn't grill the chicken and so on. The result? Nowhere close to the original. That is when I decided I would not compromise on any of the ingredients of ingredients and stick to the original version. This is not a dish that can be made every day, so indulge if you must, but remember to jog an extra round the next day!

Butter Chicken, Jeera Rice and a plain vanilla ice cream completed the menu that Sunday. Coupled with a nice afternoon siesta; I couldn’t ask for more.

Ingredients:

For the Chicken Tandoori:



Marinade 1:

• 600 grams boneless chicken, cut into medium sized cubes (Usually, its made with chicken on the bone; I preferred the boneless variety. Feel free to use whatever suits you)
• 1 large tablespoon Kashmiri red chill powder
• 2 large tablespoons lemon juice.
• Small dash of crushed black pepper

Marinade 2:

• 1/2 cup thick yoghurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 tablespoon red chilli powder
• 1 tablespoon turmeric powder
• 2 tablespoon garam masala powder
• 30 ml mustard oil
• Salt to taste

For the Makhani Gravy

• 8 medium sized tomatoes, pureed (Make sure to choose bright & red tomatoes, else the rich orange colour may be compromised)
• 5-6 cashews, soaked in lukewarm water
• 3 tablespoons butter
• 3-4 green cardamoms
• 1 gram mace, powdered
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 tablespoons red chilli powder
• 1 tablespoon turmeric powder
• 1 tablespoon garam masala powder
• Water if required
• 1/2 tablespoon Kasoori Methi (dried fenugreek leaves), powdered
• 1 tablespoon honey
• 3 tablespoons fresh cream
• Corriander leaves, finely chopped- for garnishing
• Salt to taste

To make the Chicken Tandoori:

• Combine all ingredients mentioned under "Marinade 1" and let the lemon juice and masalas to coat the chicken well. Refrigerate for about an hour. 
• Whisk all ingredients mentioned under "Marinade 2" except the oil. Add in the chicken pieces that we had marinated earlier and mix well so that chicken pieces are covered well with the marinade. Add the  mustard oil and give it a nice stir. Keep aside for at least one hour.
• Meanwhile, pre-heat oven for about 10 minutes at 100 C.
• Once you've marinated the chicken for an hour,  put the chicken on the skewers and grill at 300 C for 3 -4 minutes on each side, basting with butter in between.
• That's your chicken tandoori. Ready to be served as a snack as well.

For the Makhani Gravy:

• Chop the tomatoes into quarters and grind to a fine puree along with the cashews and very little water. Keep Aside 
• Heat the Butter in a pan and add the cardamom and mace and saute on medium heat till the spices are fragrant. 
• Add the ginger and garlic pastes and stir continuously ensuring that the spices and paste don't burn.
• Now add the tomato puree, and the red chilli, garam masala and turmeric powders. Mix well. Now cover the vessel and reduce the heat to the low and let it cook for about 7-10 minutes.
• After about 10 minutes, you will see that the paste is mushy and has an almost dry consistency . Add some water (to suit your preferred gravy consistency) and cook for a 3-4 minutes. Keep in mind that at a later stage, we will be adding fresh cream which will thicken the gravy.
• Once the gravy is simmering, add the kasoori methi and the honey and mix well. Add the chicken tandoori pieces and mix well so that they are well covered with the gravy.
• When the gravy begins to simmer, put the heat off for about 5 minutes, add the fresh cream and mix well. This is done to prevent the cream from curdling in the high temperature of the vessel. Cook for another 7-10 mins on a slow flame.
• Garnish with fresh coriander leaves and serve hot with naan, roti or jeera rice. 

Mango and Cottage Cheese Snowballs in Custard Sauce

“Stressed spelled backwards is desserts” goes a very popular quote. Couldn’t agree more since desserts somehow, have this innate ability to  transcend you into a fairy tale world. A world that has all things nice, mushy; a dream that has no end. Who can deny the mood lifting, luscious goodness of a chocolate cake , the delicate arrangement of a trifle pudding, the creamy goodness of a strawberry ice cream, the rich, silky smoothness of a custard with the caramel set on top. Sheer culinary pleasures!!

Traditionally, no Indian meal is ever complete if there are no desserts. And then there is the omnipresent  ‘mooh meetha kijiye’ (‘please have a sweet’) usually when there is happy occasion to celebrate.  I am not exaggerating when I say that in a country of the size of India; you would get a new variety of dessert may every 200 kms. At my place, desserts are a regular indulgence. The most regular one being the “kheer” or the very Mangalorean “payasam”; while the more extravagant being the custards and rich cream cakes or puddings. So, like I had mentioned in my post on the "Kheema Kofta Pulao”, when we had guest coming over for dinner and we had Mango and  Cottage Cheese Balls in Custard Sauce for desert. Long name ehh? Relax and don’t let it scare you. This recipe is a product of my mums eureka moment. Honestly, I am not much a mango lover. As a kid, and even to this day I ran a mile at the mention of mangoes and when my mum explained the dish; I tried my best to cajole her into making something else but I guess the king of fruits deserved his rightful debut on the blog. You could make the snowballs and custard earlier at your convenience and refrigerate; combine the two just as your about to serve. My guest who were expecting some of the routine stuff, gave out a loud cheer when I brought them out. I felt I just won the moon!!!

Go ahead and try these, the very regal mango given a makeover and perfectly complimented by the custard sauce. Your very own journey into the fabled land of desserts. I promise you mangoes and custard will never be the same anymore.

Ingredients:

To make the snowballs:

• 2 large and ripe alphonso mangoes, skinned and cubed into fine bits
• 125 grams cottage cheese, finely grated
• 50 grams powdered sugar
• 8-10 slices white bread, cut of the sides
• Sugar Syrup, for drizzling on the bread & 2 teaspoons for the cottage cheese and mango mix

To make the custard sauce:

• 400 ml milk.
• 4 teaspoons of custard powder (I used Vanilla Flavour)
• 6-8 teaspoons sugar.

For the Garnishing

• 1 ripe mango, pureed *Refer notes below
• Few glazed cherries

Procedure:

To make the snowballs:

• Grate the cottage cheese in a bowl and add the mango cubes & powdered sugar. Mix well.
• Cut the sides of the bread and drizzle with the sugar syrup till the slice is sufficiently moist. Do not wet the bread slice too much as it may be too soft and may not bind well.
• Now, place a spoonful of the mixture in the center of the bread slice and gently fold the slice into a sphere.
• Repeat the same for all the bread slices.
• Once you complete all the spheres, refrigerate for an hour

To make the custard sauce:

• Heat the milk in a saucepan over medium heat
• Combine the custard power in some water in a small bowl. Mix thoroughly so that there are no lumps.
• Add this mixture to boiling milk, stir continuously. 
• As the milk starts to thicken add the sugar. Continue stirring.
• Once the mixture has reached desired thickness, remove from the heat and allow it to cool thoroughly.
• Refrigerate for about half an hour.

To assemble:-

• Keep one snowball in each of the serving portions.
• Pour a generous quantity of the custard in each of the serving portions.
• Add a spoonful of the mango puree and the cherries.
• Serve chilled

Notes:

• To make the make mango puree, combine mango pulp, 1 teaspoon sugar and 1 teaspoon of milk. Blend using a hand mixer till all ingredients are combined well and the mixture is of a pouring consistency.

Kheema Kofta Pulao (Spiced Mince Dumplings in a Aromatic Pilaf)

As  a family, we love entertaining guests. Call it the Sequeira genes or the Indian ethos of “Atithi Devo Bhava” (Where guest is god), we are happiest when we have guests, friends or family come over. The fact that near about all the family stays within a  few blocks of each other also helps. So, really we don’t need an occasion to congregate somewhere and start the banter.  After all, isn’t life made up of all these small yet very precious moments?

Now, usually when we have guests coming over, I prefer making something light and  that gets done quickly, this way I have more time to spend with my guest. So the other day when we had a few guest coming over from Mangalore, the menu was set, Fish Cutlets and Crispy Fried Squid for starters, Kheema Kofta Pulao for the main course and Mango and cottage Cheese snowballs in Custard Sauce for desserts. Long list right? Trust me, my guests more than expect a kings spread by now. I promise I’ll put the recipes shortly.


As for today, the dish is question is the Kheema Kofta Pulao. Honestly, not something new and may be you would have tasted it at some point in time. A Mughlai dish heavily spiced  and oozing with oil and ghee. Considering the Mumbai heat and the fact that my guest don’t really like spicy food, my notes for the revised recipe went something like this, mince, hint of cheese, lightly flavored with spice, whole spices in rice, cook, add koftas.. done. The idea was not giving one big burst of  flavour, but to try and marry a couple of flavours and bring them to gether.

This turned out to be an nice fragrant, superbly flavored, not heavy but good enough to satiate. My guest lapped it up with élan and so did the two taste queens, which made me feel I have passed the test. The best compliment always comes from them right? What is good about the recipe is that though is a not the original version, it comes as close to the original in terms of the flavour.

My guest did enjoy the spread. We enjoyed the time we spent with them, memories of which we will cherish for long.  After all, like the famous ad slogan says “There are something’s money can’t buy”. Family is one such thing!

Ingredients:

To make the Kofta (the below quantity will yield about 25-30 small sized koftas)

• 600 grams mince (use any meat of your choice, preferably with a little bit of fat on)
• 2 small cubes of processed cheese, grated
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon red chilli flakes
• 1 tablespoon garam masala powder
• 2 tablespoons corn flour (powder)
• 2 tablespoons oil
• Oil for frying
• Salt to taste

For the Pulao

• 400 grams long grained basmati rice
• 5 large onions, finely sliced
• 1 inch cinnamon
• 2 green cardamoms
• 1 black cardamoms
• 5 cloves
• 1 tablespoon cumin seeds
• 1 bay leaf
• 10-12 peppercorns, crushed
• 2 tablespoons sugar
• 4 large tablespoons oil ( Another 3 tablespoons oil to fry the onions)
• 40 grams of mixed nuts, roasted ( I used almonds and cashews)
• 2 sprigs of mint, roughly chopped
• 4 Sprigs of corriander leaves, finely chopped
• Juice of half a lemon, to be sprinkled while serving
• 30 ml milk
• 1 tablespoon turmeric powder
• 7 cups of water to cook the rice 
• salt to taste

Procedure:

For the koftas:

• Combine all ingredients for the kofta; except the oil for frying.
• In a pan, heat the oil required for frying on a low heat
• When the ingredients are evenly combined, wet your palm with a little water (this will prevent the meat from sticking to your palm)
• Roll the mince into small spheres and keep aside.
• Once done, fry the koftas on a medium heat till they get a light reddish colour. I used chicken mince, so mine got done in about 7 mins a batch. The cooking time may be more or less depending on the quality and kind of meat you use.
• Take out and drain the oil using an absorbent paper.
• Try not to skip the cheese in the koftas since the melted cheese gives a nice coat to the koftas and also prevents it from moisture loss. 
• Do not over cook the koftas, they may turn dry and hard.

For the Pulao:

• Heat oil in a pan and add the onions and fry for a while
• Once the onions start to cook, add in the sugar and salt and mix once
• When the onions start to brown, take out and keep aside on an absorbent paper.
• Meanwhile, wash rice with several changes of water till the water is clear.
• Dissolve the turmeric in the milk and let it sit for a while
• In a large vessel, add oil, and the whole spices. 
• When the oil starts to heat and the spices start to release an aroma, add in half the brown onions and the rice. Stir well so that the spices, onions and rice integrate well
• Add the water, salt and give it a gentle mix and allow it to cook on medium heat for 8-10 minutes. The time may differ depending on the rice.
• Once most of the water has evaporated, reduce the heat to low and allow to cook for about 2 more minutes.
• At this point there will be almost no water left in the rice. Switch off the heat. Sprinkle the milk with saffron and give it a light mix. Be careful not to break the grains of rice while mixing. Cover the vessel and let it rest for some time. Remember the cooking process is on since the steam will cook the rice some more.
• After about 10 minutes, remove the lid and add the koftas, mint, coriander, nuts and once again give it a mix gently.
• Just before serving drizzle the lemon juice and the remainder of the caramelised onions.
• Fragrant, aromatic and bursting with subtle flavours, Kheema Kofta Pulao is ready to serve. Savor each bite!!! 

Egg Biryani!

There are a few questions that mankind has been to find answers to. Will Sachin Tendulkar ever quit playing cricket? Will we ever find a renewable bio fuel? Is there life elsewhere in the galaxy? Another such question is what came first, the chicken or the egg? And so, while the debate goes on who came first, almost all of us would agree to the fact that eggs in any manner taste delicious.

At my place, we have eggs at least once a week. This usually happens we want to have a non-fussy & simple dish that still gives you that “I-have-had-the best-meal” feeling. Remember my post on the “Aloo Saunfiyana”? Where I had spoken about the humble potato winning the most versatile ingredient award in the veggies category, I guess the more suave egg would win hands down in the non- vegetarian category.

I have always confessed how much we as a family love any biryani. And when it combined with the goodness of eggs, it doesn’t get any better. Please don’t get intimidated with the long list of ingredients, they are all easily available in the kitchen. Add some love coupled with lots of efforts and you will have a biryani that will remain in your hearts for a long time to come. The one that I made certainly did!

Egg Biryani

Ingredients:

• 6 Eggs
• Oil for frying

For the rice

• 250 grams long grained Basmati rice
• 2 Green Cardamoms
• 1 Black Cardamom
• 1 Inch Cinnamon stick
• 1 bay leaf
• 4 Tablespoons Ghee (Clarified Butter)
• 50 ml Milk
• 1 tablespoon tumeric powder (haldi)
• Salt

For the gravy

• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• 2 green chillies, finely chopped (Increase the quantity if you want it spicier)
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 250 ml thick curds
• 2 tablespoons Biryani Masala Powder (I used Everest Biryani Masala)
• 1 tablespoon tumeric powder (haldi)
• 1 tablespoon garam masala powder
• 1 large tablespoon cumin seeds
• 2 Green Cardamoms
• 1 Black Cardamom
• 1 Inch Cinnamon stick
• 1 bay leaf
• Salt - to taste
• 2 stalks of corriander, chopped
• few mint leaves

For the Garnishing

• 2 large onions, sliced finely
• 10-15 cashews
• 10 -12 raisins
• Ghee/ Oil to fry
• Few Mint leaves
• 1 lime, quartered

Procedure:

• To prepare the garnishing, heat the ghee/ oil in a pan. Now fry the sliced onions on medium heat till they turn reddish brown in colour. Take out and drain on an absorbent paper.
• In the same oil, fry the cashews and raisins until they change colour to reddish brown. Once again, Take out and drain on an absorbent paper.
• Keep both aside while we shall begin work on the rice.

To prepare the rice:

• Soak the rice in water for about 15 mins, then wash and drain till the water runs clear.
• Heat 2 tablespoons of ghee in a large vessel and add in the whole spices (Cardamoms, Cinnamon and Bay leaf).
• When the spices begin to splutter, add the rice and fry for a while.
• Now add in water that is double the quantity of rice. E.g. for 1 cup rice you will require to use 2 cups water. Add salt and let the  rice cook.
• When the water begins to boil, lower the heat and allow the rice to cook till you have large and fluffy grains of rice, each separate from the other.
• Once the rice has reached that stage, drain using a colander. Add the remaining 2 tablespoons of ghee and mix well
• Separate a handful of rice from the colander. Now, mix the milk and turmeric and sprinkle over the rice you have separated.
• Your rice is ready

To prepare the eggs:

• In a large vessel heat water and add the eggs and bring to a boil for 10-12 minutes.
• Once the eggs are done, peel them and cut each into half, lengthwise.
• Heat the oil in a pan, and lightly fry the eggs on each side till they get a light brown colour. This step is optional, however, I do it to give the eggs slight texture.
• Remove and keep aside. 

For the gravy:

• In a large vessel, heat the ghee and add the whole spices and allow them to splutter.
• When the spices begin releasing aroma, add the chopped onions and let them cook till they turn golden brown. Add the ginger, garlic pastes along with the chillies.
• Once the onions are done, add the chopped tomato and cook till it it is limp.
• Beat the curds well and add. Once the mixture has simmered well, add in the masalas (red chilli powder, biryani masala, turmeric powder, garam masalas)
• Now, add the eggs and mix well so that the eggs are covered well with the mixture
• Once done, add the chopped corriander& mint leaves.

To assemble the biryani:

• Line a large vessel with ghee.
• Add the gravy mixture. Now add in half the onions we had fried earlier and some of the fried cashews and raisins.
• Layer the gravy mixture with the cooked rice. Sprinkle the surface with the rice that was mixed with the milk and turmeric.
• Finish the layering with the remaining fried onions and dried fruits.
• Cover the vessel with a lid that fits perfectly. Or you could cover with aluminium foil so that no steam escapes.
• Place the vessel on a tawa and cook for 20 minutes. Allow it to rest for about 10 minutes even after you've turned off the gas.
• Serve hot with raita.

Chatpati Subzee Paneer (Tangy Cottage Cheese with Vegetables)

After celebrating Easter festivities, we were to attend three wedding in a span of four days. So then, with all those celebrations and festivities done, it was time to give the tummy a well-deserved break.  I thought it would be nice prepare a vegetarian dish  this week.

This is one such recipe that ticks all the check boxes when you are looking for a quick, high on taste, nutritious recipe and more importantly doesn’t give you that feeling of guilt even after you’ve had your fill. The ingredient that that holds everything together is the chaat masala. This tangy spice mix is perhaps the Amitabh Bachchan of the culinary world. Put in two tablespoons in a bland dish and presto, you have a taste blockbuster.

Paneer (cottage cheese), is something we prepare regularly for either lunch or dinner.  Once a North Indian staple, it is now readily available in stores and supermarkets; my mum though makes awesome paneer at home. The gentle texture and the ability to adapt itself to any ingredient or cooking technique like grilling, barbeque or even stir fry make it a chefs favorite. Pair it with the ever reliable bell peppers and you have a combination that’s finger licking good…

We had it with chappatis, but it makes a good combo with rice or naan. 

Chatpati Subzee Paneer

Ingredients:

• 250 grams Paneer (Cottage Cheese)
• 1 large Capsicum, cubed
• 2-3 baby corns, sliced
• 1 large onion, cubed
• 1 large tomato, cubed
• 1 tablespoon red chilli flakes
• 4-5 flakes garlic, minced
• 1 inch ginger, minced
• 4 large tablespoons Chaat Masala (and some for garnishing)
• Few sprigs of corriander for garnishing
• 2 tablespoons oil
• Salt to taste

Procedure:

•  Heat oil in a pan and saute the garlic and ginger till the garlic is just about turns brown.
• Next, add the onions and saute till they caramelise. Once the onions caramelise, add the tomatoes and stir till the tomatoes are limp.
• Now, add the red chilli flakes, sliced baby corn and bell peppers and give it a good stir. Do not cook them  for long as the veggies would go soft.
• Add the paneer and stir well. Mix well. 
• Sprinkle the chaat masala well across the pan. Sprinkle some water in the pan and give it a good mix. The water will help the chaat masala to stick well on the veggies.
• Lastly, add the salt. Garnish with corriander leaves and serve hot.