Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts

Friday, August 11, 2017

Chicken Neza Kebab

























So far I have made these kebabs 3 or 4 times and each time I made, they turned out delicious and were enjoyed by everyone in the family including the guests who happened to visit us. I found this recipe in the "Ashok's book of favourite indian recipes". I had been eyeing on these for a long time but the thought of trimming the drumsticks made me feel lazy and I kept putting it off. At last when I finally decided to make them it actually did not take me that long. 

I did not modify the recipe much except for the fact that I rubbed lemon juice and salt prior to marinating with the gram flour masala. Also to add more flavour to it I fried the gram flour in ghee instead of just dry roasting it as given in the book. And of course I had to use a different roasting technique coz I do not have a tandoor (clay oven) at home.

"Neza" in urdu means spear or lance and the nawabs of lucknow relished these kebabs which were shaped like a spear.  These kebabs just melt in the mouth and so flavourful that no wonder these were one of the yummiest delicacies of the Nawabs' kitchens. I would like to include this recipe in the lost recipes of indian cuisine as I have not seen this delicacy prepared in any households or even in any of the restaurants' menus in India or elsewhere as far as I know. If anybody does, then please do share with me.






Here's the recipe and picture from the book: 






Ingredients:
10 Chicken Drumsticks (medium size)
5 Tbs Besan (gram flour)
2 Tbs Ghee 
1 Tbs Ginger Garlic Paste
1 Tsp Red Kashmiri Chilli Powder 
1/2 Tsp Turmeric
4 Green Chillies deseeded 
1/4 Cup Cilantro 
1 Tsp Garam Masala Powder 
1 Tsp Green Cardamom Powder 
1/2 Cup Greek or hung yoghurt 
2 tbs Lemon juice



For Basting:

2 Tbs Olive oil
1 Tbs Cream Cheese
1 Tbs Whipping Cream
1 Tbs Gouda Cheese



Method:










1. Peel the skin up to the ankle and slit the drumstick flesh from the top end to the ankle and cut around neatly with a pair of scissors to remove the tendon and ligaments as shown in the pics above.










2. Now scrape the drumstick with a knife to clean and with the scissors remove the tendon with the skin sticking to it. It snips and comes off easily with the scissors.












3.Trim the top end a bit and flatten the flesh with the back of a knife and pound with a kitchen hammer. Handle them gently as the flesh breaks and comes off.














4. Wash, drain, towel dry, then rub salt and lemon juice to the flattened/pounded drumsticks and set aside. Meanwhile prepare the marinade. Heat ghee in a small kadai or sauce pan. Add the gram flour and fry it in the melted ghee till the raw smell disappears and a nutty aroma emanates into the air.

























5. At this stage switch off the stove and add the ginger garlic paste, turmeric and kashmiri chilli, stir quickly to mix smoothly, let it cool a bit then add the hung yoghurt, whisk well then finally add the green cardamom and garam masala powders. Adjust the salt, mix well, then rub it on the flattened chicken drumsticks one by one so that they are all smeared well with the marinade. Leave aside for up to 4 hours or over night.

6. Add the deseeded and chopped green chillies and cilantro to the marinated chicken drumsticks just an hour before roasting them so as to retain their flavour.























7. Pre heat the oven to 375 degrees on convection roast, place them on a grill in a cookie sheet in the centre of the oven, baste them with olive oil and roast for 35 minutes. For larger drumsticks it might take a little longer. You need to turn them over to roast well on both the sides 10 mins before the cooking time. And finally when they are almost done baste them with the cheese mixture, leave for 2 more minutes and remove when the cheese gets absorbed and they turn golden brown. Do not over cook.

























8. Enjoy with onion, tomato, lemon or pineapple kachumbar salad. So yummy and delicious!

Monday, July 3, 2017

Gongkura Lamb Curry































Gongkura greens are edible Sorrel leaves most popularly used in South Indian Cuisine especially in the states of Andra Pradesh and Tamil Nadu in India. It has a distinctive tangy taste and is one of the main ingredients of Andhra Cuisine. It is also a wonderful source of vitamins, minerals and antioxidants that are beneficial to your overall health. 

I grew up eating a variety of dishes made with gongkura and I still cherish those memories. Here in Canada finding gongkura is like finding a lost treasure. When you find it you consider yourself lucky so you grab it at once with out thinking. I love all the dishes made with gongkura and I intend to post all the recipes here as and when I keep making them from time to time. I want to grow them in my backyard so I can cook them whenever I want to atleast during the summer months. 

The Gongkura lamb curry is made with lamb meat and bones. Using lamb meat from the rib area (sar seena) makes the best tasting Gongkura curry indeed! I was lucky to find the gonkura leaves in a store in Toronto and got to make it and enjoy it after so many years - with steamed rice it was insanely delicious!!

I made this in my instant pot and it was so convenient and quick. 

Here's the Recipe:

l lb Lamb bones with meat (from the rib cage and neck)
2 bunches  Sorrel leaves 
1 tbs  Channa dal 
1 tbs Ginger garlic paste 
3 - 4 Garlic cloves 
2 large onions
1 medium ripe tomato
2 tsp Turmeric 
1 tsp Kashmiri chilli pepper 
1 tsp Coriander powder 
1 tsp Garam Masala Powder 
4 - 6 Green chillies 
1small dried red chilli deseeded
2 tbs Oil 
Ghee - 1 tbs
1/2 tsp Cumin seeds 
1/2 tsp Mustard seeds 
 Fresh Curry leaves -  a few 

Method: 

1. Clean and wash the lamb rib & neck pieces with the bones and keep aside. 

2. Peel and thinly slice the onions. Wash the channa dal. Pluck the gongkura leaves only (no stems), wash, drain, chop them and set aside. 

3. Add 2 tbs of oil to the instant pot in the sauté mode on high followed by half of the sliced onions and fry them till soft and translucent. 

4. Add 1 heaped tbs ginger garlic paste, 1 tsp turmeric powder, 1/2 tsp kashmiri chilli powder and 1 tsp coriander powder, give it a stir then add the lamb pieces and roast them well in the onion masala. Add 3 whole green chillies, 1 tbs channa dal and 1/2 cup water then close the lid. Cancel the sauté mode and pressure cook on high for 15 minutes till tender. The valve should be turned to sealing position after closing the lid. When done let the steam vent out on its own. 

5. When all the steam is released on its own, switch off the instant pot, open the lid and empty the contents of the instant pot in a dish. Lightly rinse the pot inside with a little water which you can add to the lamb curry. Set aside.

6. Switch the instant pot on high in the sauté mode again.  Heat one tbs of oil and ghee, sprinkle the mustard seeds and let them crackle, add the deseeded dried red chilli, cumin seeds, then crushed garlic cloves with their peel and curry leaves followed immediately by the chopped gongkura leaves. Fry them well then add 1/2 cup water and simmer for 5 minutes.

7. Blend the gongkura with the other ingredients using an electric hand blender. Now throw in the remaining 3 whole green chillies and simmer on low sauté mode for 5 minutes. If we added them before the curry would be really spicy when blended.























8. Finally add the cooked lamb curry to the instant pot with the gongkura curry, sprinkle some garam masala powder, chopped cilantro, a little water and simmer on low for 5 minutes. The gongkura lamb curry is now ready to enjoy with steamed jasmine rice and ghee. So yummy and delicious!





Tuesday, March 28, 2017

Broiled Golden Pomfret with Chaat Masala

The golden pomfret (pompano)  is a soft mild flavoured fleshy fish with a buttery flavour and no fishy or gamy smell. When fresh it tastes very delicious. You can use any kind of spicy or herb flavoured marinade on it and it works very well. This time I used chaat masala along with the other spices and it was just so delicious! My husband who is always quite reluctant when it comes to eating fish, actually enjoyed eating it.


Ingredients:
1 Golden Pomfret fish (around 1.25lbs)
 Juice of half a lemon
1/2 Tsp Turmeric Powder
1 Tsp Kashmiri red chilly Powder  
1 Tsp MDH Chaat Masala 
1 Tsp Ground Black Pepper 
1 Tsp ginger garlic paste
1 Tbs Olive oil 
Salt to taste

Method: 
1 Clean the fish by scraping the skin and cut into two filets with out removing the skin. You could ask the fish vendor to clean and make filets for you. 

2. Sprinkle salt and lemon juice on the fish filets and rub them well. 


3. Mix together the black pepper, turmeric, red chilly powder and chaat masala with the ginger garlic paste and smear this marinade on the fish filets well. Leave to rest for half an hour. 

4. Heat a cast iron frying pan, brush it with 1 or 2 tsp of olive oil and place the fish on the pan skin side down. Let the fish get fried on the bottom  well. 


5.  Switch off the stove, drizzle the remaining olive oil on top of the fish and then place the frying pan with the fish on the top rack of the pre heated oven.

6.  Broil the fish on high for 5 - 6 minutes till the fish is browned all over. Switch off the oven. Tranfer to a serving plate and enjoy the crispy delicious mouth watering fish. 


Thursday, January 26, 2017

Saffron Rice




Ingredients: 

1 Cup Basumathi Rice
A pinch of Saffron
Salt to taste
4 tbs milk


Method: 

1. Wash the rice 3 or 4 times or till the water is no longer murky. Then soak the rice for half an hour.

2. Boil at least 2 litres of water in a pot. When the water is boiling put the rice in it. Add 1 tsp of salt or a little more. The water should taste like sea water not too salty. Give it a stir and let it cook.

3. Check the grains to see if they are done. Take one grain of rice and press it between your thumb and index finger. It should be just a little gritty inside but soft outside. So it is time to stop cooking.

4. Drain the rice immediately in a colander.

5. Soak the saffron in 1 tbs hot milk in a mortar and pestle and crush the saffron threads till they soften and dissolve. Add the remaining milk and pour it in the rice pot. Throw in some mint leaves and close the lid, leave it to simmer for 2-3 minutes. Then switch off the stove.

6. Serve hot with any curry of your choice. You could serve the Saffron Rice  with the following Curries:

Green Masala Chicken Khorma
White Chicken Khorma
Butter Chicken 
White Methi Chicken


There's one more way of making saffron rice. Dissolve the saffron in hot water instead of milk. To this add a blob of unsalted butter. Let it rest for sometime till the saffron softens and leaves out color. Take a bowl of rice and add the saffron solution to it. Mix well. The rice gets saffron colored. You could sprinkle this rice on top of the white rice as garnish with some toasted nuts or mix this with the white rice and serve.

Green Masala Chicken Khorma

I was kind of inspired by Farruqh Aziz's "Hariyali chicken khorma" on her interesting blog "CubesandJuliennes". She had made it in mughlai style with a rich and creamy sauce. But I wanted to keep it simple and make it in my south indian style which I love too. The concept was good enough to get me going. Here's the recipe:








Ingredients:
 Chicken 2 legs and 2 wings
1 Onion thinly sliced
1/4 cup Yoghurt
1/2 cup Coconut milk 
2 tbs Olive oil
4 - 6 Green chillies
1 sprig of Cilantro
A few fresh Mint leaves
2 black Cardamoms
1 inch Cinnamon stick
1 bay leaf
1/2 tsp crushed Black pepper
2 tsp fresh Ginger Garlic paste

For the ground masala
2 green Chillies
1 sprig of Cilantro
1/2 tsp whole Black pepper
1 tsp Coriander seeds
1/2 tsp Fennel seeds
2 Cloves 
3 green Cardamoms

Method: 

1. Clean wash and drain the  chicken,  Cut the onion into thin slices.

2.Put all the dry masala ingredients in a grinder and pulse them first before adding the chillies and cilantro with a pinch of salt.

3. To a sauce pan on medium heat add the whole spices - black cardamom, cinnamon and bay leaf followed by the sliced onions and fry till golden brown.

4. Add the ginger garlic paste and the ground  masala to the fried onions and saute then add the chicken pieces. 

5. Turn over and roast the chicken in the masala till it changes colour.  Add the yoghurt, whole green chillies, coconut milk and let it cook on medium heat till done. 

6. For the last finishing touch which gives the extra flavour toss in the crushed black pepper, cilantro and mint. Cover with the lid and switch off the stove. Let it rest for 2 minutes then serve hot with saffron rice and pineapple kachumbar salad. 



Notes:

 For the coconut milk,  I always choose "A taste of Thai" if not available then I go for Aroy D.   Unlike the other brands. "A taste of Thai" has 85% coconut milk and 15% water while Aroy D has 60% coconut milk and 40%  water with no preservatives or guar gum. There is another brand "Thai Kitchen" looks similar to "A taste of Thai" but not as good. It has guar gum in it which gives the milk a gooey texture. In cooking if the quality of the ingredients is not good then all the taste and flavour is lost.

Tuesday, January 3, 2017

Tandoori Chicken

Barbecued Tandoori Chicken Biryani
Smoked Butter Chicken 
Butter Chicken, My Style!

The secret to good tasting tandoori chicken lies not only in the marinade and the length of time the chicken is marinated, but also the technique of cooking it.

The rule #1 is to keep the chicken dry before rubbing in the marinade. The yoghurt and the ginger garlic paste should not be runny. You should use hung yoghurt or greek yoghurt and grind the ginger garlic in a wet grinder to get a thick paste without adding water. If you don't have a wet grinder then you could use grated ginger and garlic (1:1 ratio).

Next comes the technique of cooking. Of course the tandoori chicken is at its best when cooked in the tandoor which is a clay oven. Since we cannot cook in the tandoor at home we could barbeque or grill it and also bake it in the oven.

Soaking the chicken in brine for up to six hours and marinating in the tandoori masala for up to 4 hours before cooking, enhances the flavour and taste to a great extent.



Here's the recipe!

Ingredients: 
3 Chicken legs
2 tbs Hung sour yoghurt 
1 tbs tandoori masala 
1 tsp Kashmiri red chilly powder
1/2 tsp Turmeric powder
1 tbs ginger garlic paste
1/2 tsp cumin powder
1/2 tsp garam masala powder
Juice of 1/2 a lemon
1tbs vegetable oil 
Salt to taste

Method:
1. Clean, wash, drain and towel dry the chicken legs each cut into 2 pieces (thigh and drumstick).  Make slits in the chicken pieces then rub with salt and lemon juice and set aside for 10 -15 minutes.

2. Mix together all the spices and the hung yoghurt in a bowl, add the vegetable oil and the required amount of salt to make the tandoori marinade.

3. Massage the chicken with this marinade and leave for up to 4 hours. 


4. Preheat the oven to 400 degrees fahrenheit and bake for 40 - 45 minutes. I line the cookie sheet with tin foil and place the chicken pieces on it. This way it is easier to keep the cookie sheet clean. 

5. Remove from the oven when the chicken is well done - should be moist and juicy inside and brown and crispy outside. 

6. Serve hot on a bed of onion rings and lemon wedges sprinkled with chaat masala. Enjoy with Naan and dal or rice. 


Monday, November 28, 2016

Lamb Shank Curry (Delhi Style)

It's been a long time since I made this curry in Delhi style. We used to relish it so much when we lived there. Luckily I happened to stumble upon it recently in one of those little trips into my past and therefore managed to bring this inanimate thing back to life. I had to make it the very next day otherwise it would have been a long lost forgotten thing again.

What makes it so unique in "Delhi style" is just one different spice and one finishing touch which changes its entire chemistry. It is the magic of the fried onions and the hint of the smoky flavour from the black cardamom that gives it the distinct flavour and taste which is so different from the traditional curries.

Here's the recipe!


Ingredients: 
2 Lamb shanks
2 medium onions
4 green chillies
1-2 Black cardamoms
1 Bay leaf
4 Cloves
2 tsp ginger garlic paste
2 tbs yoghurt
2 tbs vegetable oil
1 tsp kashmiri red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
Salt to taste.


Method: 
1. Cut each one of the lamb shanks into 2 pieces. This makes it easier to eat the bone marrow which is very delicious rather than keeping them whole. Then clean them by trimming away the fat and removing the skin carefully without chopping off the tender meat. Rinse well, drain and keep aside.

2. Slice the two onions. Heat 1 tbs oil in a pressure cooker, add the black cardamom, cloves and the bay leaf and fry half the onion slices to a light golden brown. Reserve the other half.

4. Add ginger garlic paste, turmeric, kashmiri chilli powder and coriander powder, give it a stir then add the lamb shanks and salt. Sauté well with the spices. 

5. Add the whisked yoghurt to the pot followed by green chillies, cilantro and 1-2  cups of water. The water should be 2 inches above the shanks. After the first whistle in the pressure cooker turn down the heat, close the lid air tight and pressure cook for 10 - 15 minutes.  (But if you are not using a pressure cooker you will have to cook on low to medium heat for at least 45minutes to an hour. They should be so tender as to come off the bone. You can also cook in the instant pot following the directions for cooking meat accordingly.)

6. Meanwhile fry the reserved onion in the remaining 1tbs of vegetable oil till nicely browned but not burnt. So extra care should be taken while frying the onions to have them rightly done. Set aside.

7. Once the shanks are done turn down the heat to low and add these fried onions to the pressure cooker, cover lightly not air tight and let it simmer slowly for some more time (5-10 mins).  The browned onions not only give colour to the curry but also a sweet nutty flavour which when combined with the smoky flavour from the black cardamom and other spices further enhances the taste and makes the curry insanely delicious! 

8. Do not let the curry thicken too much. If it tends to thicken then sprinkle a little water on all sides and let it simmer till the oil comes on top until you don't see those fried onions anymore. Add chopped fresh cilantro to garnish and enjoy with rotis (flat bread), naan or rice. 

Notes:

Kashmiri Chilli powder - Kashmiri chilli is a mild form of chilli which gives colour and flavour to the dish and not much heat. You can get the MDH brand of Kashmiri chilli powder from any indian grocery store.  I haven't found any other brands here. Or the other best alternative would be to soak the kashmiri chillies in water and grind them into a paste. Though this is a lengthy process, it is fresh and more flavourful. 

Black Cardamoms - Another variety of cardamoms. They are big and black and have a smoky flavour. All asian grocery stores carry it. 

Sunday, November 20, 2016

Coconut Shrimp Poppers
























Everybody loves my coconut shrimp poppers and I have made these many times for get togethers at home, friends' parties, pot lucks etc and each time I made them they disappeared in no time. They have an extra crunch that awakens your senses when you take your first bite. Then the subtle heat from the dijon mustard infused with the Sriracha hot sauce kicks in resulting in a tongue tingling sensation. And the dipping soy sauce fired up with ginger and green chillies has enough zing to ignite your soul and take you to another level of flavour. Hmm, what an experience of flavours to enjoy!


 Ingredients:
Raw Jumbo Tiger shrimps -  1/2 Kg
Kellog's Corn flakes - 1 cup
Panko Crumbs           - 1 cup
White flour                -  1 cup
Black Pepper - 1tsp
Dijon Mustard - 1 tsp
Sriracha chilly sauce - 1 tsp
Garlic Powder - 1/4 tsp
Cumin Powder - 1/2 tsp
Black Pepper - 1 tsp
Egg - 1 -2
Flour - 1 cup
White sesame seeds - 1tbs
Unsweetened coconut flakes - 1/2 cup
Vegetable oil for frying
Salt to taste
           
1.Peel the shrimp but leave the tail, then devein, rinse, drain and dry on paper towels. Season them with salt and pepper and set them aside. 

2.Mix together dijon mustard, sriracha sauce, garlic and cumin powders and marinate the shrimps with this paste. Leave for half an hour. 

3.Put the corn flakes in a ziplock bag and crush them with a rolling pin. Do not make a fine powder. they should be coarsely crushed. Mix together the crushed corn flakes with the panko crumbs. Add some salt, pepper, coconut flakes and sesame seeds.  

 4.Place the beaten egg, flour and Panko Corn flakes mixture separately in 3 different bowls.

5.Take each shrimp, first coat with flour, next dip in the beaten egg and then roll in the panko corn flakes mixture. Repeat for all the shrimps with patience taking care to coat them evenly. 

6.Heat oil in a frying pan and fry them till golden brown and crisp. Drain on paper towels and serve hot with soy dipping sauce. Enjoy!

Dipping Sauce: 

Ingredients: 
Soy sauce                      -  1/2 cup  
Chopped ginger             - 1 tsp
Chopped green chillies - 1 tsp
White Vinegar               - 2 tsp
Franks Red hot sauce    - 1 tsp

Method:
1.Mix together all the above ingredients and leave aside for at least 15 mins. The soy dipping sauce infused with the flavours of ginger, green chillies and red hot sauce is now ready for use. Enjoy the Shrimp Poppers with the dipping sauce.