"More than just biryani."

There was a time when biryani being prepared in  grandmother and mom’s kitchen was a big affair.I am sure you would agree with this! Now making biryani is just like making any other everyday meal, in fact now in case you are not in a mood to spend more time in the kitchen,  then the best alternative is making biryani and while it is being cooked get the yoghurt raita to go with it, Lo and behold!! everyone at the dinner table is happy and enjoy the meal!   It intrigued me to find a little more about this amazing dish called Biryani! It is   believed to have been invented or created in the kitchens of  The Mughals.  . Popularity of biryani has grown world wide however the finest biryani is in the Indian Sub continent and it is an integral part of South Asian cuisine namely Hyderabad, Lucknow, Delhi, Agra, Kashmir, Kolkatta and in Pakistan as well!
Deviating from my usual trend to make the ever popular Hyderabadi Biryani I attempted to make biryani but with a little twist. It turned out very delicious, there were a couple of tips that I followed which made my experiment a huge success! I am very positive you will not be disappointed with your own attempt. Enjoy

Ingredients: For the gravy:
* Keep two wide mouthed pans with fitting lids ready – one for gravy and one for the rice. Sieve to strain the rice.
Mutton/Chicken – 1kg cleaned, cubed and devoid of any traces of fat.

1. Fried onion : 250 gms (save a handful for garnishing over the top layer of rice)
2. Potatoes – 2-3 medium size. Peeled, diced and deep fried to a golden brown.
3. Tomatoes: 3medium size. 2 chopped and 1 sliced.
4. Yoghurt : 250gms whipped to creamy texture.(save 2tablespoon for later use over the top layer of the rice)
5. Ginger + garlic paste: 1 tablespoon heaped
6. Red chilli powder: 2 teaspoon
7. Salt to taste (salt used for mutton/chicken gravy and also used when boiling rice)
8. Garam masala powder 1 1/2 teaspoon ( save half a teaspoon for later use during layering of rice) +1teaspoon khorma masala powder.
9. Papaya paste (2 tablespoon for beef / 1 tablespoon for mutton – papaya paste not required if making with chicken)
10. Mint + cilantro chopped 1cup heaped + 4-5 green chillies slit (deseed to decrease the heat level)
11. Oil to cook the gravy: 1/2 cup (additional to fry the potatoes)
12. Juice of two lemons (save juice of 1 lemon to pour over the rice while layering)
13. Kewra water + few saffron strands (in 1/4th cup of warm milk soak the saffron strands)  + a pinch or two of orange food color.
14. Melted butter : 2 tablespoon

*Khorma masala:  dry roast the following to prepare khorma masala – 1tablespoon each of cumin seeds, aniseed/saunf, caraway/shahzeera. 2 tablespoon of coriander seeds. Add 1/2 teaspoon each of clove/laung, kalimirch/peppercorn, 4-5 green cardamom, 2 black cardamom,2 staraniseed/badiyan ke phool – cool and then grind to a powder, to this add 1 teaspoon of paprika powder, for enhancing the aroma add little bit of mace and nutmeg/jaiphal +javitri – mix well. Store in airtight container. From this use 1teaspoon of the khorma masala.

If you want to avoid going into the hassle of making this in your kitchen then use 11/2 teaspoon of Shaan chicken khorma masala!

The Glossary page will help with the clarification on ingredients!

Ingredients: For the rice: 

1. Basmati rice : 750 grams – cleaned, washed and soaked in water for at least 15 -20 minutes.
2. salt : 2 teaspoon ( safe bet would be to taste the water and it should taste salty)
3. Water to boil the rice :  a liter and half or a little more.
4. To add to the water: a few cloves, black peppercorns, 1-2 black cardomom, cinamon stick 1/2inch, bay leaf ( you can use tea infuser to put all the spices together and add to the boiling water)

Process:
When starting the preparation, ensure to have all the ingredients ready!
Get the gravy ready first!

1. Add 1 cup oil to the pan and heat, to the hot oil add the cubed potatoes and fry until golden brown, remove and drain on a paper towel.
2. Leave half a cup of oil in the pan and remove the excess. Add the crushed fried onions and cook for just about a minute or less (as the onion is already fried and does not require prolonged cooking) add just a little water to avoid getting the onions burnt or overcooked.
3. Add the chicken pieces and fry, until it turns white i.e 4-5 minutes. (if using mutton then prior to cooking, marinate the mutton with papaya paste and little salt for at least couple of hours.)
4. Add the ginger + garlic paste, red chilli powder + khorma masala and salt. Fry the mixture 2-3 minutes.
5. Add the chopped tomatoes and cook covered. The juices from the chicken and tomatoes when cooked covered will help in making the chicken tender and moist, cook until the tomatoes are well blended.
6. Add the whisked yoghurt and cook until a gravy is formed and the oil floats on top.
7. Add all spice/garam masala powder and lemon juice and cook for a minute or two. Switch off the stove.
8. Add the chopped mint + cilantro and slit green chillies and blend it well. Adding the herbs in the end and blending it with the gravy will ensure the mint and cilantro will not turn black. When the herbs are left just on the top then the heat from the pan and air in the atmosphere will change the color of the herbs.

Rice preparation:

Bring water to boil in wide mouthed pan, add salt and the spices (it would be a good idea to use tea infuser instead of just adding the spices to the water.)
The best time to add the rice to the water is when the water has just reached boiling point.
Cook the rice until 3/4th done, drain the water using the sieve. Divide in two parts.

Start the layering process:
Important tip:
*In the pan in which the rice were boiled add 2-3tablespoon water, 2teaspoon oil and just a pinch of salt – by doing so it ensures the rice will not burn at the bottom and will have a nice crust.
Make a bed of rice with one portion.
Spread the gravy over the rice, save some gravy oil and a little gravy to be used later.
Arrange the fried potatoes over the gravy. Layer with the sliced tomatoes. Sprinkle a little garam masala.
Arrange the second layer of rice. Over this, on one side sprinkle the fried onion, remainder of the gravy and gravy oil, on the other white side of the rice layer pour the whisked yoghurt with the added food color. Pour the melted butter all around the rice. Add the kewra water – about 1/2 teaspoon and also the saffron strands with milk.
Place the lid, making sure it fits well.
Place the pan on the stove and cook on high heat, as you notice steam has built up then lower the heat to medium and cook for about 10-15 minutes.
To relish this delicacy – serve it hot. Serve it with yoghurt raita.

       

Corn pakoras

“Facebook.” Extending people’s capacity to search, locate, build and maintain relationships! I have been very fortunate in getting and staying connected with friends who are an integral part of my cherished memories.
Again, I am one those fortunate ones where I was offered on silver platter the opportunity to make best use of my time, doing things that I am passionate about – thus was germinated the seed of writing a blog!
I got a very overwhelming response from friends and family alike, motivational comments on Facebook and other social networking areas. Special mention of a dear friend Vandana Parthasarthy who wrote to me in a private message that I could  try one of her tried and tested recipe! My happiness knew no bounds. It took me a little longer than intended  to share this very delicious savory snack. The reason was I could not post the recipe without the accompanying pictures – to make it all the more visually appealing too, being an amateur photographer that delayed the process. Now I am absolutely ready to share this with all you. The recipe went through quality testing by none other than “His Highness” my better half. I passed the test with flying colors on a perfect score.
A very simple recipe with few ingredients, not at all time consuming but turns out scrumptious to the taste buds!
A very big Thank You Vandana! Hoping I have been able to do justice to your recipe!

Ingredients:

1. Gram flour/Besan – 6 tablespoon
2. Sweet corn kernels: 250 grams (crushed coarsely)
3. Green chilli paste:  2teaspoon + Red chilli powder 1/2 teaspoon
4. Onion: 1small (finely chopped)
5. Cumin powder: 1teaspoon
6. Carom seeds: 1/2 teaspoon
7. A pinch or two of hing.
8. Salt to taste
9. Chaat masala: 1teaspoon.+ a little additional to sprinkle over the pakoras.
10. Half a bunch of finely chopped cilantro.
11. Oil for deep frying.

Process: 
Mix the above ingredients to form a batter. In hot oil drop small portions of the corn mixture and deep fry the pakoras until golden brown. Remove and place on paper towel to remove the excess oil.
The right accompaniment to serve the pakaros is the green mint, cilantro chutney. Tomato ketchup is the next best alternative but piping hot tea is a MUST! 🙂

Tips:

1.  No water is needed to form a batter if you are using canned sweet corn kernels.
2. Canned sweet corn kernels will not require any water while grinding.
3. Sprinkle a little chaat masala over the fried pakoras, that will all the more enhance the taste.
4. Add the chopped onions and salt only when you are ready to fry the pakoras, as onion and salt will release additional water and you may encounter problems during frying.
5. Adding one and a half teaspoon of grated ginger instead of hing is an option.
6. Recommended use of spices as per measurement will ensure great results – just the way I got it!

Recommendation from the recipe owner herself:

“The same method can be used for vegetable pakodas, if u have not tried that……The ingredients can be chopped capsicum, chopped onions, chopped potato, chopped beetroot, chopped beans, corn, chopped green dhaniya, pudina, jeera, ajwain, hing, chopped green chillies, red chilly powder, salt, besan, oil. U could also add little saunf to give a different flavour.”

   

 

Quick crumble pie!

An apple a day keeps the doctor away!
We’ve all heard the old adage that an apple a day can keep the doctor away;
To think of it,  it would take a lot of apples to get a full allotment of  flavonoid  but every little bit helps when it comes to your health.
So, no second thoughts on this. Add an apple a day  and Cheers to good Health!  Having said all of this  and still if the family is keeping away from apples, the recipe in this post could prove to be a boon!
I thoroughly enjoyed making this crumble pie for more than one reason.

1. Requires very few ingredients (do not have to wait for visit to the grocery store for a particular ingredient)
2. Next to nothing preparation time
3. Cutting the frill of first preparing a pie crust

Ingredients for the filling:

1. Apples: 4 – grated with skin on
2. Sugar – 4tablespoon
3. Lime juice – 2 tablespoon
4. Cinnamon powder – 1/2 teaspoon
5. Water – 1/4th cup 

Put together the above ingredients in a saucepan and cook, until the apples turn tender and the consistency is thick and spreadable! Allow it to cool to room temperature.

For the pie:

1. Half a loaf of fresh white bread.
2. Sugar – 4 tablespoon
3. Butter – 4 ounces

* The “conversion table” page on this blog will help in converting the measurements. 

Kitchen Measurements and conversion!

 

Process:

Preheat the oven to 180 degrees centigrade.

In a blender crush half a loaf of fresh white bread to make fine bread crumbles. Divide the mixture in two parts.

Place half of the bread crumbs in a greased oven proof pie dish.

Spread the apple mix over the bread crumbs.

Layer with the other half of the bread crumbs.
Ensure to press the bread crumb layers. This will help in setting the pie well!

Spread dollops of butter over the mix.

Place it in the preheated oven and bake for about 10 – 15 minutes or until light golden crust is formed.

Remove from oven and let it cool. Cut into squares or as desired.

On it’s own tastes great but the flavor can be enhanced by topping it with whipped cream.

On an added note the house too smells amazing as the aroma spreads when the baking process is on!

Recipe inspiration from: TV program Yummy for my tummy with my dadiammi!

Chicken korma in a jiffy!

“Cooking is like love — it should be entered into with abandon or not at all.”
The above quote then belies the title of the post “Chicken korma in a jiffy.”
With fast paced living and age of nuclear households, finding time to do real cooking is indeed a constraint.
Now the easy way out would be a “take out” or just simply eating out, but considering health and wallet, both do not sound an ideal alternative.
In this post the chicken korma is simple and very unconventional!
To minimize cooking time I try to get ready substantial amounts of spices or masalas, to mention a few, things like having boiled onions, blanched tomatoes (or together boiling onions and tomatoes.) Grind the two together ensuring to remove the skin from the tomatoes. Having this paste ready will definitely cut down on cooking time. It’s a good idea to lightly roast cumin seeds and coriander seeds separately and coarsely grind them, cool and store in air tight jars. I also keep this powder handy – take two nutmeg(jaiphal) and discard the shell, 11/2 tablespoon of mace strands (javitri) + 5-6 green cardamoms, grind them to a powder and store,  this enhances the aroma of the dish!

Ingredients:
1whole chicken cut into 8-10 pieces
4 medium onions. (2onions boiled and 2onion sliced)
2 large tomatoes (boil along with the onions, remove the skin once boiled)
1/4th cup of oil
1/4th teaspoon black pepper powder
1teaspoon salt or as per taste.
1teaspoon red chilli powder (can alter to increase or decrease the heat level )
1/4th teaspoon deghi mirch or paprika powder (optional – mainly used to impart rich red color)
1tablespoon ginger + garlic paste
1/2 cup yoghurt whisked
2 tablespoon fried onions
1teaspoon cumin powder
11/2 teaspoon coriander powder
1teaspoon all spice powder (garam masala)
1/4th teaspoon of nutmeg + mace + green cardamom powder
3-4 green chilli slit and deseed
cilantro for garnishing!

Process:
Thoroughly wash the chicken and leave it in the colander for excess water to drain.
Boil two onions and two tomatoes together, as the skin softens, switch off the heat and let it cool.
Remove the skin from the tomatoes.Blend the boiled onions and tomatoes by passing through the blender.Keep the paste aside.

Preferably in a heavy bottomed pan, heat oil and add the sliced onions, saute until translucent or light golden.remove half of it.
In the blender add the yoghurt and fried onions and blend it well.
Add the ginger + garlic paste and fry for a minute.
Add the chicken pieces and fry until well coated with the onion and ginger + garlic, keep frying, and stirring time to time.
Add salt and black pepper powder and further cook with lid on. Covering with lid will release water from the chicken and get cooked and absorb the juices and flavor from onion, ginger, garlic, black pepper powder. This process would take about 6-7 minutes. The chicken will be well browned by now.
Add red chilli powder, paprika powder, cumin and coriander powder. Fry for a couple of minutes.
Next add the onion + tomato paste and fry until well blended and thickens.
Add the yoghurt + fried onion paste, mix well. Cover and cook until the oil floats, sprinkle with All spice/garam masala powder and also the deseeded slit green chilli.
Just before switching off the heat sprinkle the nutmeg + mace + green cardamom powder, leave it covered.
Garnish with chopped cilantro.
Serve with phulka or Indian style bread.