Friday, February 26, 2016

Chicken Roganjosh



Kokur Rogan josh (chicken curry) is an aromatic dish from the beautiful valley of Kashmir in India. This recipe comes from the Hindu Brahmin community or pundits of Kashmir though there is a definite Mughal influence in the Kashmiri cuisine.
The color and a gentle heat in this dish is contributed by the addition of Kashmiri chili powder and sweet paprika. This curry is different from all others as it has none of the herbs and spices you associate with Indian curries-- onion, fresh ginger, garlic, cumin, coriander, turmeric. Chicken is braised in yogurt and loads of aromatic spices. The bold flavors and aroma are imparted by fennel, ginger powder, black cardamom and asafoetida.
You will enjoy this one for its subtlety and complexity of flavor and undoubtedly aroma. Serve with naan or saffron rice and a green vegetable.

Ingredients:(serves 4)
2 lbs chicken thighs
1 1/2 cup yogurt
4-5 cloves
2 inch stick cinnamon
3 black cardamoms
2-3 bay leaves
1/4 cup oil
salt to taste
pinch Asefoetida
2 tsp Kashmiri chili powder
1 tsp sweet paprika
1/2 cup water
2 tsp ginger powder
1 tsp whole fennel ground to powder in a spice mill or mortar and pestle
few strands saffron mixed in 2 tsp warm milk
1/2 tsp garam masala
  1. Season the chicken with salt and keep aside while you get the other ingredients ready.
  2. In a pan heat oil and add cloves, cinnamon, cardamom and bay leaves. Roast for 30 seconds and add the asafoetida and seasoned chicken. Cook on high for a minute or two till the chicken pieces have acquired some flavor from the whole spices.
  3. Add the chili powders and mix well so that the chicken gets a distinct red color.
  4. Add yogurt and cook for about 7-10 minutes on medium high heat. Stir frequently to prevent the contents from burning. As most of the liquid evaporates and you see the oil separating from the side of the chicken. 
  5. At this point add the ginger and fennel powder.
  6. Mix well and add water. Adjust seasoning. 
  7. Bring to boil, simmer covered for about 10 minutes till chicken is cooked through. Adjust    consistency by boiling off excess liquid (if required).
  8. Add the saffron and garam masala and make sure the sauce is thick and silky. Serve hot, garnished with chopped fresh coriander.   

Friday, February 19, 2016

Shufta




This sweet dish comes from Kashmir the land of exquisite scenic beauty. Kashmiri cuisine has been influenced by the cooking traditions of its various invaders and is a harmonious fusion of several cultures. Some of the finest gourmet delicacies form a part of this cuisine which is dominated by a variety of powdered and whole spices.
Shufta is just dry fruits in sugar syrup. The addition of delicate flavors makes it a special dish for festivals and marriages. A lavish assortment of dry fruits with saffron and warming spices, it warms up the body quickly. So a wonderful dish for those cold winter months.

Ingredients: (serves 6)
3 tbsp ghee (clarified butter)
1/4 cup dry coconut, slivered
100 gm paneer (cottage cheese) cubes
1/4 cup almonds
1/4 cup cashew nut
1/4 cup golden raisins
1/4 cup pistachios
1/4 cup walnuts
10 pitted dates
1/2 cup sugar
1/4 cup water
Dry spices
8 green cardamoms, crushed fine
1/2 tsp cinnamon powder
1/4 tsp dry ginger powder
Black pepper powder to taste
Pinch saffron
  1. Soak almonds, cashew nuts, raisins, pistachios and walnuts in warm water for 20 minutes. 
  2. Soak dry dates in another bowl for 10 minutes. Drain and cut them into small pieces. 
  3. Heat ghee in a pan. 
  4. Fry the coconut till slightly browned. 
  5. Remove in a plate. 
  6. Fry paneer pieces in the same ghee till slightly browned. 
  7. Drain the water from the dry fruits and add them in the pan along with the fried coconut. 
  8. Add sugar, black pepper powder, cinnamon powder, dry ginger powder, cardamom powder, saffron and water in the pan. 
  9. Cook till sugar is dissolved and just enough water is left to coat the dry fruits. 
  10. Serve immediately. 
  11. If making it for later use, re heat in the microwave before serving.

Thursday, February 11, 2016

Mango coconut barfi


This quick ten minute dish has the fruity fresh flavor and rich yellow color of mangoes and the nutty bite of coconut. Serve it as an offering to God at any festival specially Basant Panchami or serve it at your next dinner party.
You can use canned mango puree for this dish which is already sweetened, so no need for any sugar. If fresh mangoes are available then peel and remove the flesh, cut into small chunks and blend to get one cup puree. Add sugar to taste and use in the recipe below.

Ingredients: (Makes 32 two bite triangles)
1 cup shredded unsweetened dry coconut
1 cup milk powder
1 cup canned mango pulp
1 tbsp milk
1 tbsp ghee (clarified butter)
Pistachios for garnish


  1. Heat ghee in a heavy bottomed pan on medium heat.
  2. Add the coconut and roast gently on medium low heat till lightly toasted and very lightly colored. This takes about a minute or two. Coconut burns easily, so be very careful and stir constantly.
  3. Mix the rest of the ingredients in a separate container to form a lump free batter.
  4. Increase the heat to medium high. Add above batter to the pan and cook stirring continuously for 4-5 minutes till the batter thickens a little and leaves the side of the pan
  5. Pour it in a greased plate and sprinkle crushed pistachios on top. Smoothen it with your hand to flatten the top.
  6. Keep it covered room temperature till it completely cools down. Cut small triangles and serve.
  7. You can refrigerate to cool it down faster, but do cut the small triangles before you do so. Even after refrigeration this dish remains soft and slicing later will make it very sticky.  


Friday, February 5, 2016

Stuffed Indian Peppers

STUFFED PEPPERS 3 WAYS
Potato stuffed
Paneer (Indian cottage cheese) stuffed
Besan (chickpea flour) stuffed




Stuffed peppers are a fave all over the world. A variety of fillings find their way into these beauties both vegetarian and meat fillings. Flavored with cheese, tomato and spices you can fill them with almost anything - beans, rice, ground chicken, quinoa or a combination of these; they all taste awesome.
In India stuffed peppers are always made as a side dish to be accompanied by roti or naan. The fillings vary based on regional preferences - so do the spices. I am sharing three most common vegetarian fillings. Two are vegan as well and the third can be made vegan by substituting paneer with tofu. 

Stuffed peppers
Ingredients:
Large green peppers
Stuffing of your choice (see three options below)
Salt
Olive Oil
  1. Preheat the oven to 350°F (Gas Mark 4/180°C).
  2. Cut a thin slice off the top of each pepper. Remove the center core and seeds.
  3. Sprinkle a little salt on the inside of the peppers.
  4. Spray each pepper on the outside with the olive oil and then stand the peppers upright in an ovenproof dish.
  5. Prepare the stuffing using any one of the recipes given below.
  6. Spoon the stuffing into the prepared pepper.
  7. Bake for 30-40 minutes until the peppers are tender and lightly charred at the edges. Serve hot.
Potato stuffing
Ingredients: (For 1 pepper)
1 large potato, boiled & mashed
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/2 medium red onion, chopped fine
1/2 tsp minced ginger
1-2 green chilies, chopped fine
1/5 tsp turmeric powder
1/4 tsp coriander powder
Red chili powder to taste(optional)
1/4 tsp mango powder (amchoor)
Salt to taste
1 tsp oil
  1. Heat oil in a pan and add the mustard and cumin seeds. Let these roast and crackle for a few seconds.
  2. Add the chopped onion and ginger and saute till onion turns pink. 
  3. Add the roughly mashed potato along with all the other spices and mix well to incorporate the spices evenly, for about 1-2 minutes on medium. 
  4. Remove from heat and cool. 
  5. As a variation you can add a handful of steamed peas along with the potato to create a more samosa like flavor.

Besan (chickpea flour) stuffing
Ingredients: (For 1 pepper)
1/4 cup chickpea flour
Pinch asafoetida (hing)
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1/5 tsp turmeric powder
1/4 tsp coriander powder
Red chili powder to taste(optional)
1/4 tsp mango powder (amchoor)
Salt to taste
1 tsp oil
  1. Heat oil in a pan and add the hing, fennel and cumin seeds. Let these roast and crackle for a few seconds.
  2. Add the besan and dry roast on medium heat till it turns slightly brown and imparts a cooked aroma. 
  3. Remove from heat and add all the other spices. Mix well to incorporate the spices evenly.
  4. Return to heat and add a little warm water (while stirring to avoid any lumps) to form a thick paste (soft dough). 
  5. Remove from heat and cool. 

Paneer (Indian cottage cheese) stuffing
Ingredients: (For 1 pepper)
1/2 cup grated paneer
1/4 tsp cumin seeds
1 tsp kasoori methi (dry fenugreek)
1/2 medium red onion, chopped fine
1/2 tsp ginger garlic paste
1-2 green chilies, chopped fine
1/5 tsp turmeric powder
1/4 tsp coriander powder
Red chili powder to taste(optional)
Salt to taste
1 tsp oil
  1. Heat oil in a pan and add the cumin seeds. Let these roast and crackle for a few seconds.
  2. Add the chopped onion and ginger garlic paste and saute till onion turns pink. Add palm crushed kasoori methi and saute for 10 seconds. 
  3. Add the grated paneer along with all the other spices and mix well to incorporate the spices evenly, for about a minute on medium heat. 
  4. Remove from heat and cool. 
  5. As a variation you can add a handful of steamed peas along with the paneer.
  6. Substitute paneer with tofu for a vegan option.