Foodies! Its as simple as that..thats what V R. Whether V R cooking eating looking shopping or reading abt it, V love it. Our obsession with food is the way V love life, and V show it with our love for food. This blog is a collection of some recipes V luv some V have learnt along the way..and sum of them tried from other blogs. V R also going to add a few reviews of food V have eaten at different restaurants, our recommendations and our thots on how food should be cooked..the way V like it
1 tsp baking powder 1 egg (at room temperature) 1 litre milk 80 gms sugar Few strands of kesar (saffron) dissolved in 3 tbsp warm water)
In a bowl sift the milk powder, add the baking powder and one egg. Knead it to a smooth dough. Make 14 to 15 balls and flatten them lightly with your palms and keep it aside. In a pan boil the milk, add the sugar. Now reduce the flame and add the balls in the milk and leave it to simmer for 20 minutes with closed lid. After 20 minutes put off the flame. Add the Kesar water. Sprinkle chopped pistachio over it. Serve chilled.
As our daughter had returned back from India for holiday, we made one her favorite dishes. Mutton Nihari! Usually it is easier to buy Nihari from a restaurant as the cooking process is long, however it is very difficult nowadays to get this dish as very few restaurants make it and those who do, have not been able to master this dish and provide it regularly with the same consistency.
In the old days the meat was usually cooked with all its ingredients on slow fire for hours till the fat melts and the meat literally falls off. But nowadays due to our busy lives and to save time, a pressure cooker is ideal to quicken the cooking process. The meat should be pressure cooked just enough as you will need another hour of cooking the meat with the gravy so that the masala blends well with the meat. We used full lamb shanks but meat with bones can be used, preferably from the leg. Bone marrow gives it that additional kick and makes it a superbly flavoursome gelatinous gravy.
You can use a ready-made/ packaged Nihari masala from the store, which actually makes sense due to the no. of ingredients involved or use the recipe as given below.
For the Nihari masala – Grind the below spices to a fine powder
2 Bay leaves
1 ½ tbsp Fennel seeds
1 blade of Mace
10 to 12 Black peppercorn
6 to 8 Green cardamom
5 to 6 Cloves
1 ½ tsp Cumin seeds
2 sticks Cinnamon sticks
1 Black cardamom
1 Star anise
7 to 8 Kashmirir red chilies
1 tbsp Roasted chana dal
½ tbsp Poppy seeds
1 kg Mutton with bones / Lamb Shanks
6 to 8 tbs Oil / ghee may be substituted
4 medium sized onions – finely chopped
3 tbsp ginger/ garlic paste
1 tbsp red chilli powder
Water as required
Salt as per taste
2 tbs Wheat flour mixed with little water to thicken the gravy
1 tbsp Lemon juice
Pressure cook the mutton with enough water and salt (a few full spices can be added for flavour) till the meat gets soft enough and tender. Separate the stock and keep aside.
In another vessel heat the oil and add the onions till nicely brown, add the ginger paste along with the chilli powder and ground Nihari masala. Fry well. Add the mutton stock with some water and let it simmer on slow fire for an hour. Check the taste once done and add salt if required.
Make a mixture of wheat flour with some water and add this to the gravy. Stir well to avoid lumps from forming. Add lemon juice and simmer on slow fire till the gravy is thick and the fat floats on the top.
Garnish with ginger, coriander leaves and green chillies.
Serve hot with your favourite naan or roti. We also had it with rice and it was awesome
Here is the recipe for succulent rosemary chicken roast with caramelized onions, garlic and chilies. It's moist and juicy, you will love it.
Chicken 1.2 kg
4 tsp sweet chilli sauce
2 tsp soya sauce
1/ 2 lemon juice
2 flakes garlic
1/2 tsp black pepper powder
3 finely chopped green chillies
1 tsp dry rosemary herb
Wash the chicken and drain the water for 10 to 15 minutes. Marinate the chicken with all the above ingredients and leave it in the fridge overnight.
Next day remove from the fridge and leave it out for 30 minutes.
Take a deep pan with 2 to 3 tbsp oil. Once the oil is extremely hot add the chicken slowly. The skin will be browned turn it over and brown the other side on high flame. Now reduce the flame. Add all the leftover marinade along with another 5/6 tbsp water . sprinkle 1/4th tsp salt. Add 3 thickly sliced onions, 4 slit green chillies and 1 whole pod of garlic. separate the garlic flakes but leave the garlic skin on.
Cover the pan. On very slow flame cook the chicken for 45 minutes until the chicken is cooked and all the water is absorbed by the onion garlic and its gets golden caramelized colour.
Serve the chicken with fried potato wedges or creamy mashed potatoes and salad of your choice. A light yummy meal.
I sliced 2 big potatoes sprinkled it with little salt and shallow
pan fried it in little oil. Turned it over once browned. Sprinkled some cracked black pepper and browned the other side. Voila the succulent chicken roast is ready to be served with fried potato slices. Yummmmm...
During the weekend we visited our local butcher who showed us a lovely rack of lamb chops.. It was pink and juicy and we did not hesitate picking it up. Ended up making a great dish of juicy lamb chops...
1 Kg Mutton Chops (nicely washed & strained)
3 big onions thinly sliced
2 med. Tomatoes finely chopped
4- 5 Tbsp Oil
Masala for grinding:
Grind the be low to a smooth fine paste with enough water.
1 big bunch of coriander leaves (picked & washed)
1 inch pc of ginger
5 green chilies (add more if you like it spicy or reduce if you want it less spicy)
6-7 flakes of garlic
½ tsp cumin seeds
3 tsp coriander seeds
4-5 black peppercorn
Small ball of tamarind
1 Inch pc of cinnamon
1 star anise
Take a pot heat oil add sliced onion and fry till it is golden brown. Now add the tomatoes & fry well.
Add the ground paste and fry well till it starts leaving the oil & sides of the pot.
Add the chops, salt as per taste. Add 1 & 1/2 cups of water and let the chops cook on slow flame for 30-45 minutes until the meat is tender & the gravy is thick. (if you want thin gravy add another cup of water) enjoi with green peas pulao or plain rice or Naan.
Would suggest making this dish at least 8 hours in advance to allow the meat to soak up the flavours, however it is equally good if you cant resist the temptation to wait..Enjoy
The process may be a bit long..but its very simple and quick if you can do both processes together
Pressure cook the meat with the below mentioned ingredients:
1 kg lamb / mutton (meat with bones)
1 large onion chopped
3 chillies slit
4 to 5 garlic cloves chopped roughly
3 bay leaves
5 to 6 pepper corns
3 to 4 cloves
3 cardamom pods split open
1.5 tsp salt
1 tsp haldi
Pressure cook the meat in a pressure cooker with the above ingredients until tender. You can
discard the bay leaves and full spices. Keep aside to mix in your gravy mixture.
For the gravy
2 tbsp oil
4 large onions chopped finely
1 pod garlic chopped finely
2 green chillies slit
2 tbsp ground Kashmiri chilli paste
1 large tomato chopped
1 tbsp vinegar
Brown the onions well in oil. Add garlic and fry till garlic
has cooked through or till it has turned lightly brown. Add chopped chillies
and chilli paste and fry well for 5 to 10 minutes till the chilli paste is
cooked and oil starts leaving the pan/dish. Add tomatoes and let it simmer till
cooked. Add a little water if required to break down the tomatoes and to avoid
burning. Once tomatoes are cooked add the vinegar.
Finally mix all the contents of your pressure cooker to this
mixture and let it simmer on slow fire for 20 to 30 minutes to absorb the
flavours. The gravy is usually a thick gravy and water may be added if required
to make the gravy thin.