Friday, January 27, 2006

Schezuan Corn on the Cob with Onions


3 to 4 chillies chopped
1 tbs kashmiri chilli powder
2 tbs finely chopped Garlic
2 to 3 tbs Soya Sauce
2 tbs ketchup
2 tbs White vinegar
1/4 tsp Pepper powder
pinch of Aji No Moto
1 tbs brown sugar ( white sugar may be substituted)
a cup of water
4 to 6 cobs of corn
1 tbs of cornflour mixed with little water
1 Onion halved and cut into big pieces and seperated
2 tbs oil

Heat wok and pour oil. Add Garlic, brown it a bit and then add chillies, stir fry for a minute and then add soya sauce, ketchup, chilli powder, vinegar, pepper, Aji no moto, sugar and let it fry a bit. Add water and let it simmer for a few minutes and then add the cob. Let the cobs roll in the gravy for 4 to 5 minutes. Then add the cornflour and let it thicken. As it thickens add the onions and turn off the flame. Serve as a side dish or as a main dish with fried rice or noodles. Yummy.

Its the first time I tried the combination of corn and a chinese gravy and it was Yummilicious. The spicy gravy with the sweet corn gives two distinct flavours which you just cant get enough off. Umm.

Wednesday, January 25, 2006

Nargisi Koftas

Another of my favourite dishes.

Ingredients for the Gravy

50 grams of Cashewnuts (Kaajoo)
6 Cloves
1 Cinnamon Stick (Dal Cheeni)
6 Small Cardamoms (Choti Ilaichi)
1/2 tsp. of Turmeric Powder (Haldi)
1/2 tsp. of Pepper Powder
Salt (to taste)
1 tsp. of Garlic Paste (Pisa Lasan)
2 tsp. of Ginger Paste (Pisi Adrak)
125 grams of Cream (Malai)
3 tsp. of Tomato Puree
3 Onions (chopped fine)
150 ml of Milk
3 tbsp. of Ghee or oil

Ingredients for the Koftay

200 grams of Ground Beef or Mutton (minced)
50 grams of Gram Flour (Besan)
4 Eggs (hard boiled)
1 Onion (finely chopped)
5 Green Chillies (or to taste) (finely chopped)
1 tsp. of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
1/2 tsp. of Ginger (Adrak) (grated)
A pinch of Hing
1/2 tsp. of Cumin Seeds (Zeera)
Salt (to taste)
Ghee or Oil (for deep frying)

1 tbsp. of Cream
1 tbsp. of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)


For the Koftas
Mix together all of the ingredients except the eggs and knead dough well with as little water as possible. Take a small ball sized dough in hand and flatten. Place eggs in the center and shape into a ball. Repeat for remaining dough. Heat ghee or oil and deep fry all the dough balls. And set aside.

For the Gravy
Heat ghee or oil in a skillet and fry the onions until nice and brown. Then add all of the ingredients except the powdered spices, milk and cream and fry for 5-7 minutes stirring well. Add powdered spices and fry until it leaves oil.

Add milk and cream and 1/2 cup of water and simmer on low heat for about 15 minutes. Cut the Koftas into halves and add them to the gravy and cook for 5 minutes. Finally garnish with cream and chopped coriander.

Hyderabadi Mutton Biryani

Finally been able to write it down.

Some of my Hyderabadi friends may have a different opinion on the recipe but everyone has their own secret additions and tastes. In fact my wife makes wonderful Biryani but its done another way which is by preparing the gravy with meat in advance and then layering it with rice and potatoes and eggs. Green chilies and sliced lemons may be placed in layers too. This gives a slight tangy flavour and adds sting to the Biryani. Will post the recipe for this later. In the meantime here is one of the best recipes for a Proper Hyderabadi Mutton Biryani.
Meat - 1 KG Boneless
Basmati Rice - 1/2kg ( I do prefer adding some more)
Onion - 2 Big (chopped thinly length wise)
Lime Juice - 2 large lemons
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp
Red Chilly Powder – 1/2 Tsp.
Green Chilly - 4-6 grind into fine paste
A Pinch of Shahi Geera powder if available.
Clove – 3 to 4
Cinnamon – ½ inch
Cardamom – 4 to 5
Coriander Leaves - A big bunch finely chopped
Mint leaves – one bunch - only leaves
Saffron - 2 pinch of saffron, immerse in water
Ghee - 3 Tsp.
Oil - 2 Cup oil for deep frying onions
Salt - To taste

1. Cut the meat into 2" square pieces and wash it
2. Add ginger garlic paste to the washed meat and marinate it for 1 hour.
3. While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown.
4. Now remove the golden brown onions from the oil and spread it on the plate, when it cools then crush it with your hand.
5. Now add the curd, 3/4 part of crushed fried onion, Red chilly powder, Green chilly paste, Cinnamon, Cardamom, Shahi Geera, Cloves, Coriander leaves, Mint leaves and saffron water and Green chilies cut length wise . Add salt to taste into this marinated meat and leave for one hour.
6. After one hour half cook the Basmati rice. Remove from flame. Drain out the water completely. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion.
7. Now cover the utensil with lid tightly. Keep it on a very low flame after 1/2 hour exactly takes it out from the flame.
8. Mix well before serving. Yummilicious.

Tuesday, January 24, 2006

KFC - Extra Tasty Crispy Chicken

In 1971, with KFC now out of his control, Colonel Harland Sanders was approached by the company's new owners, the Heublein Company, with a recipe for a crispier version of the famous fried chicken. The marketing department decided they wanted to call the product "Colonel Sander's New Recipe" but the Colonel would have nothing to do with it. The stern and opinionated founder of the company who had publicly criticized the changes to his secret formulas (he called the revised mashed potatoes in a newspaper interview "wallpaper paste"), refused to allow the use of his name on the product. Since the Colonel was an important component of the company's marketing plan, KFC appeased him. The new chicken was then appropriately dubbed "Extra Crispy," and sales were finger-licking good. Now you can reproduce the taste and crunchy breaded texture of the real thing with a marinating process similar to that used by the huge fast-food chain, followed by a double-dipped coating. Unlike the Original Recipe chicken clone which is pressure-cooked in oil, this version is simply deep fried.

1 whole frying chicken, cut up
6-8 cups vegetable oil

Marinade 4 cups water
1 tablespoon salt
1/2 teaspoon MSG (see Tidbits)

Coating 1 egg beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG

1. Trim any excess skin and fat from the chicken pieces. Preheat the oil in a deep-fryer to 350 degrees.
2. Combine the water, salt and MSG for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times as it marinates.
3. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
4. When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first coat the chicken with the dry flour mixture, then the egg and milk mixture, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated.
5. Drop the chicken, one piece at a time into the hot oil. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
6. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

Serves 3-4 (8 pieces of chicken).

MSG is Monosodium Glutamate, the solid form of a natural amino acid found in many vegetables. It can be found in stores in the spice sections and as the brand name Accent flavor enhancer. MSG is an important component of many KFC items.

Bheja Masala

4 Sheep Brains
4 medium Onion (peeled & finely chopped)
4 Green Chillies (Hari Mirch) (chopped)
2 Lemons (Nimbu)
1/2 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
1 1/2 tbsp. of Coriander Powder (Pisa Dhania)
1 tsp. of Garam Masala
Salt (to taste)
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lasan)
1/2 cup of Curd
1 cup of Cooking Oil

1 small piece of Ginger (Adrak) (finely chopped lengthways)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)

1) Wash the brain thoroughly and boil in water. After boiling remove the brain from the water and remove any membrane and nerves carefully. Cut brain into small pieces.

2) Heat cooking oil in a pot or karai and fry the sliced onion until they are golden brown. Remove half of the onions and set aside. To the onion in the pan, add the spices, ginger paste, garlic paste, curd, green chillies and salt. Fry well for about 10 minutes by adding a little water if needed.

3) Add the brain and holding the pan by the handles, gently shake the pan to mix. Do not stir with a spoon. When the oil separates, sprinkle with chopped coriander, lemon juice, finely chopped ginger and the remaining brown onion.

Roast Turkey

First of all when you get a turkey you have to defrost it. Most people just leave it out to defrost but the actual way to defrost is to defrost the turkey in a refrigerator which takes atleast 3 days for a 6 to 7 kg turkey. If you let it defrost outside it still takes more than a day and you might spoil some part of the turkey. Well if you don’t have the time or the space just let it defrost outside overnight. What else can we do. But what I have said about defrosting in the fridge would be the correct way.

After defrosting wash and dry with paper napkins. Any insides may be thrown or used with the stuffing but it is better to throw the liver out as it may spoil the taste of the stuffing.
Rub the turkey with ground bay leaves, parsley, salt and pepper.

For stuffing you need fresh bread crumbs. Buy bread from Super market. Preferable white milk bread (normal bread is also ok) - remove the crust and then coarsely blend it in your blender and you have fresh bread crumbs. Get chicken sausages or smoked turkey available in City center. Grind it in a blender coarsely, add to it freshly ground pepper, oregano and keep aside. You will also need an apple, peeled and diced into small pieces. One boiled potato peeled and cubed. Chicken stock made from 2 cubes with warm water.

Saute onion, celery, parsley in butter. Add sausage or turkey mixture. Fry a bit then add potatoes, apple, add a few nuts that you like, you may also add a few boiled eggs chopped. Its up to you, you may add or remove anything you would like. Its not a problem. But breadcrumbs and sausage or smoked turkey is a must since we don’t get enough ham or bacon here. Add the breadcrumbs and then the stock to moisten the stuffing. Do not let it get too wet or else you may have to eat a turkey with gravy. It should be just wet enough to hold the stuffing. Let it cool and then stuff the bird with the stuffing. Use only as much stuffing that will fit inside the turkey. Do not overfill or it will come out during cooking. Tie the legs together which is very important. Dump your bird in the oven and let it cook over a medium heat for 2 to 3 hours. Keep checking every hour.

Finally once its done. You can do that by pricking the turkey and check if any wet liquid comes out. If not the turkey is done. To glaze the turkey mix some brown sugar with soya sauce, salt, pepper, honey, little vinegar and ketchup and start the browner in your oven. Take a brush and keep applying it to the turkey every 4 to 5 minutes until you get a good colour. Remove once you are satisfied with the glaze. Serve hot or cold.


½ cup mayonniase
2 tbs ketchup
2 tbs vinegar
2 tsp sugar
2 tsp sweet pickle relish
1 tsp finely minced white onion
pinch of salt
dash of pepper

Blend all ingredients. Add to salad.

Chopped hard boiled eggs may be added. Is tastier but high in calories.

Monday, January 23, 2006

Goan Fish Curry

½ kg Fish (Pomfret is the best for this recipe)
1 tsp. Salt
½ Coconut (grated)
6 Dry Red Chilies
½ tsp Cumin Seeds
6 Peppercorns
2 tsps. Coriander Seeds
¼ tsp. Turmeric
5 Flakes Garlic
1 inch Ginger
1/2 cup thick Tamarind Juice
2 Onions (sliced)
2 Green Chilies (chopped)
4 bits dried Mango OR 1 raw Mango cubed
3 pcs. Kokum
½ tsp. Teflam Seeds (optional)

Clean the fish and apply salt. Grind the coconut and the next 7 ingredients to a fine paste. Mix tamarind juice with onion and green chilies and mash. Cook the spice paste and tamarind mixture adding a cup of water and salt to taste. Mix mango and kokum. Add the fish and cook for about 5 minutes. Teflam to be added along with mango and kokum, if desired.

Serve with Hot Rice

Tip: Fish may be fried before adding. It enhances the taste of the curry.

Goan Pork Sausages - My All Time Favourite

These sausages are unique to Goa and my all time favourite. They are absolutely delicious and can be eaten for breakfast lunch or dinner. The recipe below shows how to prepare the meat for future use. Once this is doen you can cook it by plain frying, broiling, or the way I like most with lots of chopped Onions. Yummilicious. 

They are found all over Goa but mostly the taste is similar wherever you eat it. However avoid the commercial ones as they are terrible. For The Recipe

For the sausage meat :

1 kg fatty pork (boneless)
½ cup Salt
1 tsp. Saltpetre
2 tbsps. Lemon juice

For the Spice Paste (do not use water)
25 Dry Red Chilies
1 tsp. Cummin Seeds
2 tsps. Peppercorns
10 Cloves
1 tsp. Turmeric
2 large pieces Cinnamon
40 gms. Ginger
40 gms. Garlic
Vinegar to grind the spices
6 tbsps. Palm feni (not to be used while grinding)

Wash the pork well. Remove the skin, cut into small cubes, apply half the salt and place in the basket. Keep heavy weight on the meat for 4 hours. Drain out all the water that collects around the meat and apply the remaining salt, saltpeter and lemon juice. Keep the meat again under weight for 24 to 48 hours, turning the meat after 12 hours. Sprinkle a little salt before keeping weight on the meat. Drain out any water that might be left, wipe the meat pieces with a clean dry cloth and keep it in the sun for a day. Mix the meat well with the spice paste adding the fenni a little at a time. Again keep this mixture in the sun for 2 days stirring it now and then with a wooden or plastic spoon.. Cool the meat and store in an air-tight jar. This will remain for months. Using a clean dry spoon, remove just enough sausage meat that is required at a time.

As mentioned above it could be plain fried, broiled or cooked with lots of onions. No need to add oil as the fat in the pork will take care of the cooking. A little water may be added to avoid initial burning.

The traditional way to store the meat is to take 2 meters approximately, of dried guts. Clean wash and dry thoroughly. Fill the sausage meat into the guts, 4 inches apart tying the space in between with strong thread. Sun dry for a couple of days.