Some new posts and a big hello!!

Hi Didi and Daibi,

This last one year we haven’t posted anything on our Blog. But obviously that doesn’t mean we haven’t cooked or enjoyed experimenting new foods or recipes! We all have just been a bit lazy…ok very lazy and have been posting things directly on Facebook instead of writing here. As we are getting busier by the day in our lives, none of us had the time to cook or do elaborate things. So many of our recent recipes are simple to cook dishes with hacks to simplify complicated processes.

I am consolidating all those posts from Facebook, here to continue the tryst we made with this blog.

  1. Chicken and Cheese Quiche – click here 
  2. Burgundy Lamb Cutlets with a Wine Reduction Sauce, Creamy Pea Mash and Grilled Sweet Potatoes – click here 
  3. Raw Mango, Peanut and Mint Chutney; Quick Raw Mango Pickle; Sweet and Tangy Pickle with Raw Mango & Raisins – click here 
  4. 5 Spice Poached Chicken and Rice Noodles in a Spicy Broth garnished with a Tangy Wombok Salad – click here 
  5. Beetroot and Vodka cured Salmon with Avocado and Spring Onion Salad – click here 
  6. Dates, Figs and Nuts Log – click here 
  7. Mirin and Sake Chicken Balls in a Red Miso broth made with Shitake mushrooms and Kombu, served with Pickled Carrots and Nori Strips – click here 
  8. Blue Cheese and Mushroom Pasta with Roasted Cauliflower – click here 
  9. Bangladeshi Dum Illish (Slow-cooked Hilsa Fish) – click here 

Now that’s called a recap of the lovely dishes we made in the last months 🙂

Enjoy and let’s start again!!

Lots of love to you two,

Dakhina

 

Shikampuri Kebab (stuffed meat tikki/patties)

As usual…..I did the vanishing act, again 🙂 but have a good reason for that this time…Ma and Baba were here to stay with us in Melbourne…Oh! What a wonderful time we had together…visiting Tasmania where we went to Hobart, the 2nd oldest settlement of Australia and New Norfolk (a rusty old town rich in Antique shops dating back to World War II). We traveled a lot in the last few months, but in between I did cook..Baba and Ma, as you guys know, love variety and I wanted them to taste everything that isn’t easily available in India…from quails to new fish varieties like salmon, snapper, etc.., from veggies and fruits like fennel, butternut pumpkin, celery, persimmon,   to ‘strange’ foods like raw oysters and mussels. In the next few posts I will share some of the recipes I that I made for them.

To start with lemme write about Shikampuri Kebab. Now the Mughals are praised for bringing in the concept of kebab to India.  But it seems making kebab in different forms was a well-established tradition in India. The Rajputs made ‘Suley’ or smoked kebabs with the game meat they brought in from their hunting expeditions. To preserve the meat they would spice & pickle it and then cook it the next day over an open fire in the forest.  When the Mughals came, they brought in their version of the kebabs and introduced the use of dried fruit, fragrances such as rose and kewda and nuts with the meat.

Interesting eh?! Anyways, going back to the post, here is the recipe.

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The Quintessential Butter Chicken or Murgh Makhani with Panchmehl Daal and wholewheat Naan

Thanks a ton Didiiiiiiiiii for putting up the masala chai recipe coz this would be a perfect reference point for me to make a good tea!! You know how I don’t like drinking tea (another reason of being a Fraud Bengali as they are known to be avid tea-drinkers) and as a result I am regrettably incapable of making that good “Kadak Chai” or strongly brewed milk tea which many Indians love.  Every time I make this tea, either the milk quantity or the leaves are in excess leading to a pretty yukky tea..those who endure the torture of drinking this would politely say its good! But am sure the moment I go back to the kitchen they look for the nearest plant pot to discard the tea and silently mock at my culinary skills!! haah!!! HOPEFULLY not anymore!!! 🙂

Today I would write about Butter Chicken which is possibly the best known Indian dish in the world. One can find many versions of this on the internet and I tell you each one looks awesome! But they all go back to the original concept that Moti Mahal Delux produced in 1947 by cooking leftover Tandoori Chicken (roasted whole chicken with spices)  in a tomato based velvety gravy with copious amounts of cream and butter.  Therefore mine is similar to the 100s of versions available.  However, the only difference I have in my recipe is I use caramelised chicken instead of tandoori.  I think when you roast a chicken without skin (the normal practice in India), the boney ends tend to become a bit hard if one is not able regulate the temperature properly.  I know Didi you wouldn’t agree with me on this point, still I would insist that the results of my dish and the one you make (with roasted chicken) would be same. Coz ultimately it is the gravy and the aroma that should sweep one off from their feet, right? So here is my version!

Butter Chicken (Murgh Makhani) with Wholewheat Naan and Panchmehl Daal

Butter Chicken or Murgh Makhani

Chicken                            800 gms (With bones or boneless)

Yoghurt                           250 gms

Lime juice                       2 tbsp

Ginger-Garlic paste       2 tsp

Tomatoes                       1 kg chopped (or 2 cans of tomatoes)

Onions                             2 large chopped

Ginger                              4 inch piece cut in julienne

Garlic                               1 whole chopped

Green Chillies               5-8 cut into long slices

Spices                              3-4 strands of Mace, 5 whole and 3 powdered Green Cardamom, 5-6 Cashew nuts

Fenugreek Leaves (Kasoori Methi) 2 tbsp

Kashmiri Chilli powder  1 tbsp

Butter (50-100 gms) and Full Cream (200 ml)

Freshly made Garam Masala Powder   1 tbsp

Salt and Chilli powder to taste

Marinate the Chicken for 2-3 hours (if boneless cut into 3 inch pieces) in yoghurt, salt, 1 tsp red chilli powder, lime juice and ginger-garlic paste (if you like you can add red/orange food color but since I don’t like using artificial color, I skip it). When done, in a pan put 2 tbsp butter and fry the strained chicken pieces in batches (use very little butter/oil at this time).  Caramelise them well on medium to high heat and set aside.  In the same pan which is now brown with all the juices from the chicken, add 1 tbsp butter, the mace, 4-5 cardamom pods and 1/2 tbsp kashmiri chilli powder.  The idea of butter chicken is to get that nice orange colored gravy which many get by adding food color. I used another trick – I learned it from a TV show where the chef’s tip was that if you add kashmiri chilli powder to the hot oil, the curry gets a lovely red color. After this, add the tomatoes. Once they are softened, add the onion, 1/3rd of the ginger and all the garlic. When everything is soft, add the cashew, keep on the fire for another 2 minutes and then blend the mixture into a fine paste.  Run the whole paste through a metal sieve and discard the seeds/skin residue.

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In a fresh pot, heat 2 tbsp butter and add half of the remaining ginger julienne and green chilli slices.  Fry them well and add the tomato paste as well as the fried chicken pieces.  Cook for 10 minutes in medium heat or till the oil begins to surface on the curry (cook for 15 mins if there are bones).  Mix in the cream, season as per taste (salt, chilli and kashmiri chilli) and stir well.  Simmer for another 5-7 minutes – the gravy thickens by this time into a creamy consistency due to the cashew paste (keep a watch or else the gravy might become too thick and stick to the pot..if this happens, add 2-3 tbsp water).  In a separate pan, dry roast the fenugreek leaves for 2-3 minutes and then powder it.  At the end, sprinkle the garam masala powder, cardamom powder, ground fenugreek leaves, ginger julienne and a dollop of butter on top and serve. Some like a dash of lime juice with it too, but feel free to savour this delicate and flavorful dish as you like! Vegetarians can replace the chicken (and the yoghurt) with paneer to make Paneer Butter Masala or Paneer Makhni with all the rest of the ingredients and process remaining the same.

Panchmehl Daal:

I learned this from my friend Mubashira, who is an awesome cook like her hubby Ali. She instructed me to take 1 part each of Red Masoor daal, White Urad daal, Arhar daal and Moong daal mixed with 2 parts of Chana daal (I tweaked the recipe by reading more about it though). Together the whole mix should be 1  cup (for 4 people).  You boil these together with 1 tsp Fennel seed powder, 1 tbsp cumin powder, 2 chopped tomatoes, 2 tbsp ginger-garlic paste, green chillies, salt and 2 tbsp ghee (clarified butter).  I pressure cooked all together for 15 mins till it was a nice mash.  Then one has to temper it. In a pan, put 2 tbsp ghee, 1 tsp cumin seeds and 2 whole red chillies (broken).  Add 2 finely sliced medium sized onions and fry till golden brown. Add to the daal, mix well, season with salt and add water for the desired consistency.

Healthy Naan:

Didi, I was running late that day when I cooked this fare..so I quickly used the same recipe as the pizza dough (proofed the dough for an hour) but replaced the white flour with atta (whole wheat flour) and oil with ghee.  I rolled them into long elongated shapes, stuck cumin seeds on top and put them in a pre-heated oven at 180 degrees for 15 mins.  Now these turned into pita breads, so I made the rest of the naans on a frying pan. I kept the heat on medium and let the naan rise from one side. Then flipped it over to cook it well from both sides.  The good thing about these wholewheat naans was that they remained soft even after they got cold unlike their white flour versions which become chewy and hard when they are cold. Some critics would even say this is not a naan, but trust me there are so many recipes of naans, and all I would say is this, “These are Dakhina’s versions of healthy and soft naans” 😛

Didi and Daibi, do try out my versions of these famous dishes and let me know how you like it.

Till then, lots of love,

Dakhina

Murgh Biryani (Chicken Biryani)

Dearest Rinki,

On April 8, 1981, one of my mother’s great-aunts passed away. Two years after the incident on her second anniversary, her husband showed his regard for his partner of forty three years by doing something extraordinarily beautiful. Kings of yore may have built marble edifices, but he a simple ordinary man did what he could do best. He painstakingly collected and documented his wife’s recipes from over a period of 37 years and had each one typed and bound into a recipe book. He then proceeded to gift a copy of this book to all of his wife’s loved ones. The amazing fact is that, Madhusrava Das Gupta, a South Indian ‘non meat eating’ Brahmin, did not know how to cook when she got married and yet she left behind this impressive culinary legacy of almost five hundred recipes of which more than half are scrumptious meat dishes. She loved to cook and she cooked with love. She toiled in the kitchen to feed her friends, family and neighbors. Her book has such a vast array of recipes from snacks to jams, ice creams, sweet-meats ,fish and meat dishes from all over India, as well as what was then called continental food…or the sahib food of the British Raj like Bread and Butter Pudding, Roast chicken, Treacle tarts, and even a Baked Egg Custard for Baby! This much loved; dog eared book was passed on to me by my mother exactly a decade ago right after I got married. The action, may have been precipitated by the fact that, stuck in the middle of cooking something, I would call her long distance every day, from Santiniketan to Delhi to ask what I should do next. In recent times, the internet or apps on the phone may have become an easy source to access more exotic food. But when it comes to old favorites, Madhu didu’s (grandmother) book is still my bible. I met her only once when I was a small kid, yet her food has talked to me across decades. Some of her recipes like Mutton Biryani, I know by heart, and it has occupied a place of pride in my repertoire.  I had occasion to make it just a few days back, and felt that writing about it here was a befitting tribute to the umbilicus called food.

Chicken Biryani

Murgh Biryani

Biryani is found in different avatars all over the country. Although there is no single fixed recipe for it, there is a logic which runs as the thread. It is usually a meat, chicken or fish and rice dish, usually slow cooked in a Handi (metal or earthen-ware pot). And it is usually served with a side dish of Raita or other kebabs. The one shared here was initially learnt from the cookbook I have talked about above, yet over the years it has undergone several changes according to my own tastes and preferences…This is a chicken biryani, but this can easily be replaced by mutton(goats meat), lamb or beef.

Ingredients (for 8 servings)

Chicken                                                                      2kg

Rice (long grained basmati)                             1kg

Potatoes                                                                    1 per person

Sour curd (yoghurt)                                             500gms

Onions (halved and thinly sliced)                   600gms + 400gms

Ginger + Garlic paste                                            2tbsp+2tbsp

Garam Masala powder                                         4 tsp

Kashmiri chili powder                                          4 tsp

Cumin powder                                                          4tsp

Coriander powder                                                  4 tsp

Whole spices: Cardamom 4-5, Cloves 4-5, Cinnamon 2 sticks, Bay leaf 2

Green chilies deseeded and julienned           6-7

Ghee (clarified butter, melted)                      2tbsp (the more the better!)

Cashew nuts, fried in ghee                             50 gm

Raisins                                                                    50 gm

Coriander and Mint                                        1 bunch each

Sugar                                                                     1 tsp

Juice of 4-5 Lemons and 2-3 tbsp Rose Water

100 mg Saffron strands soaked in 2 tbsp warm milk

Salt to taste

White Oil to cook

Method

Wash and marinade the meat in the yoghurt. Add salt enough for the meat, half of all the Powder Masalas (spices), half of the ginger garlic paste. Marinate for 1 hour if chicken and 2-3 hours for other meats.

Fry the 400 gm of onions to a crisp golden brown, in small batches. Mix half of this with the marinated meat. Reserve the rest for garnish.

Cut the potatoes into half lengthwise. Deep fry to golden brown, keep aside.

In a large pot heat approx. 250ml oil, add the sugar and let it caramelize, add the cardamom and cloves, next add the 500gm finely chopped onions and fry till soft and golden. Add the remaining ginger garlic paste and the remaining chili powder, Coriander powder and the cumin powder. Fry the masala stirring often, till it changes color, reduces, and the oil separates from it. Add the marinated meat, stir and slow cook covered. (At this stage add a little more salt for the masala and the potatoes) Stir occasionally. Arrange the potatoes on the top of the meat and cover and cook on slow fire. After fifteen minutes check the potatoes, if done take them out and keep aside.  Cook till meat is tender and the gravy thickened and oil has risen to the top. Now take out the meats and keep in a dish, and reserve all the gravy.

Wash the rice delicately. Boil a pot full of water with salt, cinnamon stick and bay leaf. You must not let the rice cook completely. The rice has to be taken out while it is still undercooked. It will cook in its own steam. If the rice is cooked well, then finally it will become soft and soggy. Check the rice; it should still have a white core in the center. Pour it out into a colander to drain the water.

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Traditionally Biryani is arranged and served in a handi. If you have one, it’s good otherwise a deep large pot with a lid will do. Arrange in front of you all the following:

(a) The meat and the gravy

(b) Rest of the crispy fried onions, fried cashew, raisins, julienned chili, mint and coriander   leaves, melted ghee, rose water, lemon juice and the garam masala.

Layer the bottom of the pan with an inch of rice, over this sprinkle a little of all the (b) ingredients. Then arrange a few meat pieces and gravy. Layer with the rice. Then again ingredients (b), on top of this the meat and gravy, and again rice…till all your rice and meat is used up. The top layer is rice. Over this arrange the potatoes and a final sprinkling of (b).Cover and stand the pot on the very slow fire, or you can put it in the oven for further fifteens twenty minutes.

Serve hot with Raita.

 I hope you will make this wonderful flavorsome and hearty dish. Trust me, it is guaranteed to make your home a favorite destination of all your friends !

Love you

Didi

Juicy Honey-Sesame Chicken Drummettes, Fried Eggs with Tamarind Relish & Fish Tikkis

Woooooooow Daibi!!! What a walk!!! I sure miss Delhi on such days….when I visit next time, please, oh please take me there again..coz I see new things that I never tasted…me and Niloy together drooled over your Iftaar foods post and the other pictures on your DelhiByFoot Facebook page and took a pledge..WE HAVE TO GO TO DELHI 6 ON OUR NEXT VISIT!!

Didi, I too wish I was at one of Rizi’s B’day parties…managing kids or helping you clean afterwards would have been a cake-walk if I would have had the chance to fill myself with all the goodies you make for these parties…I still remember the pictures of the self-made burgers that you made last year…yuummmm!! But lemme not stray with old memories of food again (is there something about food & memories, good or bad, they tend to linger on, don’t they?)… So getting back to your last post, like you, some of my friends too have been asking me about a few starters that I keep making regularly..so here are some of my favorite recipes..please note that in this post the ingredients of the recipes are in italics.

Juicy Honey-Sesame Drummets with Grilled Butternut, Grilled Tomato and Avocado Salad

There are four amazing starters on this plate.  Grilled Butternut, which is basically half-inch slices of this buttery-textured pumpkin arranged on a grill pan and then sprinkled with olive oil, salt and freshly ground black pepper.  Just when the butternut slices are cooked (you can poke a knife in it to check) and slightly browned, sprinkle some shredded cheddar cheese on top.

Second is that beautiful Grilled Tomato where I cut the tomato in to half, cleaned the innards (Beauty Tip: don’t throw them..the juice and seeds mixed with one tsp of olive or almond oil and 1 tbsp whole wheat flour or black chickpea flour makes an awesome face pack or body scrub to reduce dark spots), stuffed it with lots of cheddar cheese and chives and then grilled it for 10 mins.

The third is an Avocado Salad or dip which as you know is called a guacamole.

The fourth is the very Juicy Honey-Sesame Chicken Drummettes! It is a bit different from the normal recipes coz I add a few extra flavors in it.  For the two of us, I take 8-10 drummettes with skin (A whole chicken wing has three joints – one is the wingette which sort of rectangular in shape with the two skinny bones & meat in between. The drumette is the section that is attached to the body of the chicken and resembles a drumstick. The wing tip isn’t eaten normally). If someone doesn’t like the skin, they can peel it off by soaking the pieces in hot water.  Then I marinate these drummettes in 1tbsp sesame oil, 1 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp tomato ketchup, 1 tbsp honey, 1/2 tsp hot chilli powder, 2 tbsp lime juice, 1 tsp ginger and 1 tsp garlic.  I also add grated lime rind and finely chopped coriander root in this (according to my Thai friend Paruedee to get the maximum flavor of coriander leaves, one must use the part close to the roots.  She washes them thoroughly and adds the green parts to her curry pastes or simply throws them in a boiling soup).  After marinating for 5-6 hours, I pan fry them with very little oil on mostly high heat till they are partially charred and yummily cooked 🙂 In this way, all the juices remain intact and you have these flavorsome soft and amaazing drummettes….gosh I am drooling!!!!

Fried Eggs with a Tamarind Relish

Fried Eggs with a Tamarind Relish

This is again a recipe from Paruedee and she used to produce this simple but totally delicious starter/main dish from thin air in what the Germans say, an augenblick (a moment).  So you pan fry boiled eggs and set aside.  Make a table tennis sized ball of tamarind and soak it in hot water.  In a pan fry some chopped red chillis (depending on how hot you want it) and then add the tamarind water, sugar and salt according to taste and boil. I like it hot, sweet and very sour..but you can tweak accordingly.  Then slice the eggs into halves and plate them.  Pour the tamarind sauce liberally all over them, sprinkle chopped coriander, mint and basil, and throw in a generous dash of fried shallots on top (here you get them prepackaged in the market, but you can fry some onions till they are crispy brown).  I drizzle some more sauce to add an extra kick 🙂 And you can serve these with drinks or as a party snack for kiddies or if you have made a lot of sauce, you can serve it with rice too!!

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Fish Tikkis

I made these fish tikkis or kebabs for Niloy’s b’day party.  It was again very simple…I made some 35 tikkis by mashing 1kg boiled Basa fish fillets (any boneless fish would do), 4 medium sized boiled potatoes, 2 medium sized onions and 4 cloves of garlic chopped finely, 2 handfuls of mint leaves & coriander leaves, 5-6 chopped green chillis, 1 cup breadcrumbs, 2 tsp homemade garam masala, 4 tbsp lemon juice and salt to taste.   You can do the maths if you want small amounts 🙂 With a clean hand roll out table tennis sized balls and flatten them into a shape of a tikki.  Pan fry these with few drops of oil.  The sheer exhilaration of producing 35 tikkis made me forget my blog and I didn’t take any pictures!! 😛

Let me know if you guys try these..sending lots of love,

Dakhina

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Hey Rinks,

I still remember those half-spheres of eggs and were they addictive or what…the sauce was to-die-for. Actually I always thought that the eggs were simply boiled, now I know that u did saute them a bit…

This is really simple, i am making this very very sooooon 🙂

cheers & take care

Ramit.