Tahiri – Dum Cooked Basmati Rice With Black Spices

Posted on 09/20/2011 by

                                            Featured on Food Buzz Top 9Summer might be officially gone in many of the states but in my part, the temperatures are still in nineties.Though the sun sets early now & morning sun has started to feel cozy and relaxing, days are still quite sunny & hot. However, it rained last weekend. We hardly get any rains out here, I think the last bit was long back in May, so whenever it comes pouring down, its time to rejoice in my house.Usually, its super lazy day with TV or book on the couch, comfort food to fill up and loads of chai which I enjoy while sitting beside the window as rain drops rattle against the glass. Thats one corner of the house which keeps me alive amongst the gloom from cloudy skies in the rest of the apartment, especially when I m alone.

I literally wait for the summer to end to make some dishes.The wet & cold weekend (yup the temperatures dipped to 64 ),made me crave my grandmom’s tahiri which is one of my favorite things to make since the autumn sets in to the finish of winter. Not missing the little chance I got last weekend, this rice dish was our comfort meal. The best part being that this is a one pot meal, has the perfect amount of spike to it, is loaded with satiating goodness of starchy vegetables and leftovers taste all the more better! Just few minutes of preparations & you are all set for a soul satisfying meal.It really need no side dish even coz its so much flavorful on its own, just a bowl of plain yogurt or green chutney/pickle will be more than enough. If you really want to indulge, add a dollop of cold butter or ghee over the steaming bowl of rice, let it melt and find its way right to the bottom on its own & you are good to go! The best part about this dish is the bottom burnt layer of rice which is achieved by a technique called  dumpukht  (see recipe).

My best memories of eating tahiri are of Sunday lunches when we sat on charpai(cot) under the bright winter sun amid the home-grown decor of winter vegetables in my grandmother’s vegetable garden. I remember picking up fresh stalks of young garlic and onions right from the soil and eating it with tahiri. The taste of unwashed, organic stuff was unmatched.I am a survivor of such homecooked authentic Indian dishes.A mention of these winter lunches still takes me back there, of the food relished during those growing years, times spent with family amid laughter & gossip.

The trio of vegetables that go into tahiri which is a speciality dish of  state of Uttar Pradesh (UP) is standard – white potatoes, cauliflower & peas.Called by the same name, this dish is quite similar to a non vegetarian rice recipe popular in south indian states – where it is made with minced meat.These vegetables go so well with the warmth of black indian spices – cumin, black cardamom, black pepper, cloves, nutmeg & cinnamon. The spices are fresh ground into a paste and then rice & vegetable are open cooked on low heat along with the paste for long to bring about the depth of flavors. The result is a aromatic pot full of comfort- the rice is not hot but has the right amount of spice kick for soothing the senses.

Tahiri is not pilaf, its cooked low & slow by a technique called dumpukht or indirect slow heating. What differentiates it from biryani is the fact that unless you make kacchi biryani, the rice & meat/ vegetables are separately half cooked, layered & then cooked to perfection. In tahiri, rice & vegetables cook start to 95% doneness in the spicy broth and finished via dumpukht cooking.  I hope all these techniques make sense :)

Printable Recipe

Utensil Required : A wide mouthed, heavy bottomed pot with lid/kadhai with lid
Ingredients (Serves 4)

  • 1/4 cup oil (canola/vegetable/any unflavored oil)
  • 3/4 cup thinly sliced red onions
  • 2 bay leaves
  • 2″ cinnamon stick
  • 2 black cardamom, cracked open (substitute with 5 green cardamom)
  • 3/4 cup peas (fresh or frozen)
  • 3/4  cup cauliflower florets
  • 1 large russet potato, peeled and  cut into 1/2″ cubes
  • 1 cup basmati rice
  • 1/4 tsp fresh grated nutmeg
  • 1/2 tsp garam masala 
  • Salt to taste
  • 2.5 cups water (or as required for cooking your rice variety, check package instructions)
  • Chopped cilantro for garnish
Note:- Cut the potato & cauliflower florets such that they cook perfectly in the time it takes rice to cook.
Spices to be soaked in 1/2 cup water for 30 minutes:-

  • 2 tbsp whole black peppercorns 
  • 4 whole dry red chillies (adjust to tolerance)
  • 1 tsp whole cumin seeds
  • 1/2 tsp whole coriander seeds
  • 4 whole cloves
  • 2 ” fresh ginger shoot, peeled & crushed roughly

Method:- Pick & wash rice 2-3 times under running water. Set aside. Thaw the peas if using frozen. Tip the soaked spices above into a blender jar & churn to make a smooth mix. We dont want a too fine or too coarse textures, just ensure that the black pepper seeds are crushed properly.Transfer to a bowl & set aside.
Heat oil in the pot /kadhai on medium. Once the oil is smoking, add the sliced onions. Cook the onions till they are light brown. About 8 minutes. Next, reduce heat to low & add the bay leaves, cinnamon stick, black cardamom & the ground spice mix to the pot.
Cook the spices & paste with regular stirring till you see oil separating on sides of the pot. About 6-8 minutes. At this point, add the vegetables along with washed rice to the pot. Gently combine everything to mix well.Remove from heat & pour the water required for cooking the rice into the pot, give everything a stir,add salt to taste & let the rice soak for 15 minutes.
Once the rice has soaked, transfer the pot to medium heat. Cover the pot & bring to a boil, reduce the heat to very low, and let cook for 10-12 minutes (or the time required for your rice variety to get 95% cooked). Turn off the heat, open the lid, add the grated nutmeg  & garam masala, gently mix with a wooden spoon & leave to steam on its own over the stove for another 5-8 minutes, undisturbed.
While the rice is steaming, heat up a cast iron skillet(enough to hold the cooking pot)on high.Once the skillet is hot, reduce heat to very low, transfer the rice pot over top of the hot skillet & let the rice steam for another 10 minutes on dum (indirect slow cooking technique).We want the bottom layer of rice to crisp up & burnt (almost). 
After 10 minutes, fluff up with a fork , garnish the rice with chopped cilantro. Serve with plain yogurt/raita & salad.
Note:- Traditionally, the sides of the pot are sealed with the help of dough to ensure tight seal between the lid & pot rim, to trap the steam & aroma within the pot..you can do so if you want. 
Enjoy & Thanks for stopping by!
Linked to Rice Bloghop #rice love
Posted in Brunch, one pot meals, Rice Dishes, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 61 Comments

Tomato – Mustard Shrimp Curry – A Guest Post for Ananda of A Pinch of Love

Posted on 09/14/2011 by

Today I m guest posting at Ananda’s blog A Pinch of Love. I have known Ananda & her blog since my initial days of blogging.Her blog is as beautiful & inspiring as its name. You land at her page..a blushing pink theme welcomes you and soon you will swoon over her recipes & photography.Hers is one of the best indian baking blog that I have known. She puts her heart and soul when she bakes lovely cakes like this or makes desserts like this and inspires a non-baker like me when she makes her own cake decoration like this. She knows how to create moods of seasons & festivals in her posts (see here & here) and how to win you over with her words.Her blog is a treat for the eyes ! Thanks for having me over dear girl, I m honored.

When she asked me about a guest post, she did not give me any preference. She said, anything I like. How sweet is that? Having known the wonderful baker & dessert maker Ananda herself is, I did not really want to do anything sweet,which left me with perfect room to stick to my love for savory indian dishes :) I remembered from few initial interactions with her that she loves seafood. This shrimp recipe is one which I have been wanting to share whole of this summer, but somehow every time I made it, I missed on taking pictures. This guest post presented me with the best opportunity to cater to Ananda’s seafood love and share the recipe before summer bids us goodbye.

Lets quickly head over to Ananda’s page for the recipe.Let me know how you like it.

Enjoy & Thanks for stopping by!

Posted in Easy Recipes, Guest Posts, Indian Curry, Non vegetarian, Side Dishes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 39 Comments

Date & Fig Ladoo (Sweet Balls) – Grain free, Sugar free & Guilt free

Posted on 09/08/2011 by

I don’t know out of where, but my mom back home has suddenly developed a liking for dates for over a  year now. She’s inventing lots of date recipes since then & pushing me to try them.Me, not the most sincere daughter around and quite a lazy bum to move, present her with a fresh & smart reason every time she presses me hard. Moms will remain sweet moms…still she has made me jot down a few over the phone albeit she’s very well conversant with my lack of interest when I tried switching the topic :) Can you believe that I have at least 6-7 date recipes from her which I have not even read since I wrote..sad no?I hope she’s not reading this.Sorry mommy :(

Few weeks back, P jumped over a box of Mejdool dates at Costco, and similar to zillion of other things, a whole-sale size pack of dates joined the bandwagon of buy & forget items in our pantry. A few times, I tried reminding him, but my voice fell on deaf ears. They sat and sat and sat and stared at me until last week mom told me that she has come up with a guilt free ladoo recipe. Another one? Oh ..you must be kidding..was my first reaction! As usual, it did not ring much of a bell coz I like dates but am not crazy about them…I find the sweetness overwhelming and texture single – noted.The most I do with them is to pop few into my mouth as a snack. Then she started telling me the ingredients that made their way into her recipe and how this ladoo recipe is now a favorite amongst her school colleagues.Few minutes later, came the question I have been dreading for over a year now – Did you try any recipe, I don’t see it on blog? Blog played the culprit here coz she knows that I document most of my day today cooking here.My silence answered her disappointment.I dedicate this post to her. She’s the world’s best Mom with the bestest recipes..love you mom :) See I made it!

Laddu or Laddoo is a ball-shaped sweet made with flour, legumes, ghee,aromatic spices & nuts in varying amounts and is very popular in the Indian subcontinent.Each home or mithai (sweet) shop in India has its own version of recipe.It is served at festive or religious occasions to the deity and is a way of celebrating happy moments of life. Normally, ladoos are super unhealthy but really tasty with the loaded amount of ghee & sugar that goes into them.

So girls & boys, here I m with my Mom’s wonderful recipe of date & dried fig ladoos which struck a note with both of us. These ladoos are totally free of sugar & grain but full of healthy ingredients.You can use any kind of nuts you want but most of you know that walnut is the best companion of dates.I added some almonds too. Use of poppy seeds is optional but gives an amazing bite to these sweet balls coupled with sweet & warm aroma from cardamom & cinnamon. Overall, a great recipe for snacking and spreading sweetness amongst your guests.Even these ladoos struck a note with me :)

Printable Recipe

Ingredients (Makes 25 ladoos)

  • 1.5 cup dates, pitted, coarsely chopped
  • 1/2 cup dried figs (anjeer), coarsely chopped
  • 1.5 cup raw, unsalted walnuts
  • 1 cup raw, unsalted almonds
  • 2 tbsp white poppy seeds (khus-khus)
  • 4 tbsp ghee, melted (substitute with unsalted butter)
  • 1/8 tsp ground cinnamon (optional)
  • 1/2 tsp cardamom powder
  • Ghee to grease the palms

Method:-
  • In a small pan, on low, lightly dry toast the walnuts and almonds for 3-5  minutes or till you smell the aroma. Set aside to cool.
  • In the same pan, dry toast the white poppy seeds as well for 30-40 seconds on low.
  • Once the nuts have cooled, tip them on a board and using a sharp knife chop them.Chop them as fine as it is possible by hands. This can be done in a food processor too. Take care that you don’t over pulse them so that they release the oils.


  • Rub some ghee on your food processor jar (this will aid in taking out the ground dates later), attach the metal blade, tip in the chopped dates & figs and pulse 10-15 times & grind.You will get a highly sticky ball. Set aside.
  • In a large bowl, tip the chopped nuts, poppy seeds along with cardamom & cinnamon powder.Combine well.With greased palms, take out the ground date & fig mixture and add to the bowl. Pour the 4 tbsp melted ghee on top.
  • Mix everything with hands (preferably) till it comes together. You might need to grease your palms in between. 
  • Once mixed, pinch equal portions and shape into balls or ladoos.
  • Store at room temperature for up to 2 weeks.
  • Best enjoyed with a glass of warm milk.


Enjoy & Thanks for stopping by!


Posted in Brunch, Desserts, Easy Recipes, Festival Recipes, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , | 57 Comments

Achari Paneer Tikka – Skewered Indian Cheese With Pickling Spices

Posted on 09/03/2011 by

Mention paneer and you will see a spark in my eyes. Like most north indians, I m obsessed with the glorious indian cheese & the preparations. Even on those days when I will refuse all food items, you can feed me paneer. It’s the same crazy love, which south indians share for coconut, the east indians for fish and the west indians for poha (beaten rice) & peanuts. Paneer to north Indians is what bacon is to westerners. A thing of pure joy! With its milky fresh sweetness, paneer is mixed with anything from vegetables to rice to legumes to flatbreads to sandwiches to pizza toppings to noodles in day today home cooking,even sweets.

I was literally raised on paneer - raised because my mom, a very smart lady, spotted the love quite early and graced almost all my meals with paneer in some form each day. Happily, day after day I carried a paneer paratha (flatbread) in my school lunch box & never shared it with anyone :) For years together now, a paneer sandwich is my breakfast (no kidding). After all this crazy love, the blog faces a dearth of paneer dishes. Why? Coz, I married an east indian guy who does not eat fish, LOVES north Indian (Punjabi) cuisine (but mostly dislikes paneer) & is crazy about coconut…confused? Me too!

When it comes to paneer, few years into the marriage & I am still trying to figure out if he cares for it or not. So far, I have learnt that he loves butter paneer masala or at least pretends that he does. Paneer Bhurji interests him coz it is loaded with potatoes (my version).Last night, I saw P reaching out for the fourth skewer. I stared at him to which he responded instantly “What is it that you did to paneer?, tastes restaurant like “..ouch! Hello, do you mean that I don’t cook paneer like restaurants do? And that’s why you refuse to eat it? Well, all married people would know what followed for the next half an hour. I was not even trying to please him with paneer here. I was catering to the paneer famine, which I felt for a while.

Achari comes from the word “Achaar” which means pickle in Hindi. Tikka is any kind of boneless meat or vegetables baked or roasted on skewers. Pickles in India are a serious business involving lots of spices, lots of oil & lots of solar energy. Achari is a method of using the pickling spices to make curries. The spice mix is pungent and resonant with bold flavors from fenugreek (methi dana), mustard (raai) & nigella(kalonji) seeds.These spices are not hot, rather they are pungent, quite bitter and have a very strong aroma.In pickles, they ferment over a period of time & give a tangy taste. In curries, they lend a really unique & piquant taste. Achaari preparations don’t taste like normal curries, the taste is acquired & unusual, but at the same time can be very very addictive. Having said that, this should not stop you from trying these skewers coz they are different and really delish. Give these tikkas a chance – trust me it will take you straight to India.You just need to stock up on few spices which last forever from indian stores.

Paneer complements the strong flavors of the spice mix perfectly but you can use lamb, chicken or shrimp.The tikkas are really smoky, totally healthy and perfect to be served as appetizers at cocktails, as an easy side to the main course or for snacking.You can wrap these up in a flatbread to make a hearty brunch.You can add the grilled chunks to cumin rice recipe to make a pilaf. I love them with green chutney and triangle paratha. If you want to make a achari curry use this earlier recipe.

Printable Recipe 

Ingredients (Serves 2-3) 

  • 400 gms /14 oz paneer ( Indian cheese, pierced with a fork,cut into 1” cubes)
  • 1 medium orange bell pepper, seeded and diced
  • 10-12 grape tomatoes, whole
  • 1 medium red onion,diced
  • Oil for brushing
  • Lemon Wedges, Cilantro for garnish
  • 10-12 bamboo skewers
Notes:-
  1. Paneer is easily available in Indian stores under different brands.
  2. Paneer can be replaced by extra firm Tofu or Halloumi /Any cheese which can withstand grilling or roasting without melting.
  3. You can use any vegetables of choice here – zucchini,mushrooms work great. Just ensure that the cooking times of vegetable dont vary much.
  4. Dice the vegetables smaller/thinner than paneer, coz it takes less time to cook than veggies.
  5. For the Non vegetarian Version- Use boneless & cubed lamb, mutton, beef, chicken(dark portions) or shrimp.

For the Marinade:-

  • 1/2 tsp each of cumin, fennel, coriander & brown mustard (raai) seeds
  • 1/4 tsp each of nigella & fenugreek seeds
  • 4-5 dry red chillies or red pepper flakes (adjust to tolerance)
  • 2 fat garlic cloves, minced
  • 1 tbsp grated ginger
  • 3 tbsp plain, thick greek yogurt, slightly sour
  • 1 tbsp fresh lemon juice
  • 2 tsp mustard oil (preferable for better taste, can be substituted with canola/olive/corn oil) 
  • Salt to taste 


Method:-
  • If using bamboo/wooden skewers soak them in water for atleast 2-3 hours.
  • Soak the cubed paneer in enough warm water seasoned with salt for about 15 minutes.Once soaked, drain and pat dry with a paper towel. 
  • In a small sauce pan, on high heat, lightly dry roast all the seeds under the “For the Marinade”.Roast for about 20 seconds or till you smell the aroma.Remove into a small bowl and let cool.
  • Next, in the same pan, roast the whole red chillies for about 20 seconds.
  • Tip the cooled, roasted spices along with red chillies into mortar or coffee grinder. Grind to a smooth powder to get a achari spice mix.
  • In a bowl (big enough to hold the marinade & ingredients), combine the yogurt, achari spice mix, ginger, garlic,oil,lemon juice & salt.Whisk well to mix.

  • Combine the paneer with the achari marinade,toss gently, cover the bowl with a cling film and set to marinate for 30 minutes,refrigerated. 
  • Add the vegetables to the marinade 5 minutes before ready to cook the skewers. This is important to keep the moisture of vegetables intact.
  • Once marinated, thread the marinated paneer & vegetables on soaked bamboo skewers. Brush with oil on all sides.
  • Cooking the Tikka :- I grilled the skewers on high for 4 minutes each side. You can cook them in my broiler till the paneer edges started to turn brown.About 10-12 minutes.You will need to flip them sideways to cook on all sides. Alternatively you can cook them in a skillet/griddle (about 8-10 minutes)
  • Serve warm with green coriander-mint chutney and flatbreads or rice.
Notes:-
  1. If using red meat or chicken for making this recipe, marinate the meat overnight or atleast 6 hours to get good flavors.
Enjoy & Thanks for stopping by.
Posted in Appetizers, Easy Recipes, Side Dishes, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 53 Comments

Masala Buns – Eggless,Whole Wheat Buns with a Spicy Filling

Posted on 08/27/2011 by

Featured on Foodbuzz Top 9 

Even if I scratch my head hard, I wont be able to mention many occasions when I saw mom bake in the kitchen. I would say that “baking” was non-existent in her kitchen except for when indian cookies were baked.I grew up being a pressure cooker, tawa  (skillet)& kadhai (indian wok) kinda girl.Ovens could never get a better of me :) I did see small jars of baking powder/soda in the kitchen drawers, some 4-5 years old and still used with lot of confidence when soaking beans or making bhature (flatbread) or naan. Yeast…eh.. maybe I saw..maybe not…I m not sure.

Baking is totally sweet.Its therapeutic and always gives me a high.The same is not true when baking with yeast though. I feel that my fears of working with yeast were mostly because of inexperience. The unknown is always baffling.The acme of perfection that I wanted to achieve when handling yeast, mostly met with frustration of it acting foes. My dough would never rise, my yeast would cling to each other and turn into a lumpy mess. Dont even talk about the amount of food I wasted when I wanted to tame it in my own kitchen.The wastage was followed by days of agony. Whenever I wanted to make yeasted breads , I finished making something else. I could not overcome the thought of cups of flour & eggs making their way into the bin.I saw a recipe for a flaky pastry or loaf  in a book, I flipped the page as soon as I read yeast in there. All along my heart felt an overload of running away from the difficult.

Over a period of time, I realized that yeast is not that monstrous as I always guessed it. It needs patience to start with. Half of your battle is won there. The second half is of course practice – lots of it.I am the person who has none of the former but lot of will for the latter. Its like baby steps to learning towards perfecting the fungi. You have to give it attention and love.Even when you knead it, caress it. When it comes to yeast, in my kitchen, my motto is to try simple recipes & make them shine. I dream of baking those perfect  looking breads with visible pores and all. I will make it there someday. Right now, my moment of joy is when my mini buns and rolls fluff up in the warm weather I m blessed with these days  -  so far so good :)

I mentioned in my previous post that “Masala” is a generic term for anything spicy in Indian cuisine. Well, on similar lines, masala buns are buns with a spicy filling. I first tasted them in one of the bakeries near my college.I dont even remember how many books I have crammed eating these little beauties…oh boy..did I tell you that they give best(est) company to a cup of sweet masala chai. P calls the combo “double masala” …and it sure is. Spicy filling cushioned within doughy wrap along with sips of sweetish spiced up chai - yum!

I have tried to make these spicy savory buns in the healthiest way possible – using durum atta (whole wheat flour) which is the variety of flour rich is wheat bran.You can get it in indian stores and read about it here. I added Kasuri methi (dry fenugreek leaves)  & ajwain (carrom) which are super aromatic indian flavorings if you can lay your hands on them, else add some fennel or cumin seeds. By the way, Kasuri methi is something which is the secret behind those aromatic indian butter chicken and other curries- It lasts forever in the kitchen so you might wanna stock up! Fill the buns with anything you want, I filled them with a spicy potato & vegetable filling. These eggless buns are great for breakfast or casual snacking. These buns can be baked in advance & pair up with indian tomato soup to make a lazy day brunch.

Printable Recipe

Ingredients (Makes 12-14 buns)

For the buns:-

  • 1.5 cup durum atta (whole wheat flour)
  • 1/2 cup all-purpose flour
  • 1 tsp ajwain (carrom seeds)
  • 1.5 tsp kasuri methi, fine crushed between palms (dry fenugreek leaves)
  • 1/2 tsp salt
  • 4 tbsp olive oil (substitute with melted unsalted butter)
  • 1.5 tbsp granulated sugar
  • 1 tbsp active dry yeast
  • 1/4 cup luke warm milk
  • 1/2 cup luke warm water (or as required for kneading the dough)
  • Melted unsalted butter for brushing
  • Flour for dusting

For the filling :- (Makes 1.5  cups)

  • 2 medium boiled potatoes, slightly mashed (but with little chunks)
  • 1/2 cup colored bell peppers of choice, finely chopped
  • 1/2 cup fresh or frozen green peas
  • 2 scallions, white & green parts chopped separated
  • 1 fat garlic clove, grated
  • 3 – 4 Thai green chillies, finely chopped (adjust to tolerance)
  • 1/4 tsp roasted cumin powder
  • 1/2 tsp garam masala 
  • 1 tbsp fresh lemon juice
  • Salt to taste
  • 2 tbsp olive oil

Method:-
  • In a bowl, add the flours along with crushed kasuri methi. Sift this flour mix once. Add ajwain (carrom seeds) to the sifted flour and set aside.
  • Dissolve sugar in luke warm milk, add yeast and set aside till frothy. Note:-If you don’t see foam within 30 seconds of dissolving the yeast,discard the mix & restart.
  • While the yeast is frothing, in a large bowl (enough to hold doubled up dough after rise), tip in the salt.Top it up with sifted flour, olive and foamy yeast paste [ in this order].
  • Start mixing in lukewarm water till everything comes together. Note :- Start with 1/4 cup of water to begin with. Once a loose dough ball starts to come together, transfer the dough to a floured surface, and continue kneading for 5-8 minutes till you get a soft, elastic dough.While kneading , if you feel that the dough is on the dry side, add a tablespoon (s)of water, if you feel it sticky, add some flour to bring it together.
  • Brush some oil on all sides of the bowl, and once kneaded, transfer the dough back to the bowl.Brush some oil on the top of the dough ball, cover the bowl with a damp cloth and set aside in a warm, dry place for 1-1.5 hours to rise.

  • While the Dough is rising, Make the Masala/Spicy Filling :- In a pan, heat up the oil. Once the oil is hot, add the chopped white parts of scallions and saute for 4-5 minutes on high.
  • Next, add the garlic along with chopped green chillies.Saute for 30 seconds or till you smell the aroma.
  • Next add all the vegetables along with salt to taste, mix well &  reduce heat to medium and let cook for 10 minutes, uncovered till the peppers and peas are tender. 
  • Remove from heat and while still hot, add the chopped green scallion parts, cumin powder, garam masala and lemon juice.Mix well and set aside to cool.
Stuffing the buns & Baking:-
Line a baking/cookie sheet with parchment Once the dough has risen, punch it down and knead again for 3-4 minutes on a floured surface. Divide the dough into 12 equal balls. Roll out each ball using a rolling-pin into a 2″ circle. Spoon about 1.5 tbsp of Masala filling into the centre of each dough circle and pinch all sides to make a stuffed dough ball. Smear the pinched ball all over with oil and line on the baking sheet, pinched side down. Line the balls at least 3 ” away from each other so that they do not touch each other when they rise. You may use more than 1 baking sheet (if required) to line the dough balls.Let rise in a warm place for 15 more minutes.
While the stuffed balls are rising, preheat oven to 375 F/190 C. Bake the risen balls for 13-15 minutes or till they are light brown in color and you smell the aroma of baked dough & kasuri methi.Mine took 15 minutes. Once light brown, brush melted butter on the balls and bake for another 3-4 minutes till the tops turn golden brown.Pull out the baking sheet and using a pair of tongs, transfer the baked buns to the cooling rack. Cool slightly and serve warm with tomato ketchup, mango mint chutney, green chutney & masala chai. 
This is my entry to event Monthly Mingle – Yeasted Doughs hosted by Kulsum of Journey Kitchen & Originally started by Meeta of Whats for lunch Honey? 

Enjoy & Thanks for stopping by!
Posted in Baking, Breads/Flatbreads, Breakfast, Brunch, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 74 Comments

Rosemary Infused Yogurt Mousse With Fresh Berries

Posted on 08/20/2011 by

Featured on FoodBuzz Top 9

You can’t beat the taste of homemade yogurt. Its sweetish, grainy and rich. Something, which you are supposed to fall in love with. Eating yogurt is soul satisfying for me- it caters to the senses in the most pure & luscious way. There is something so addictive about the homemade version that I can eat it plain without a speck of salt or sugar. In India, the concept of readymade yogurt or starters/ probiotic cultures & stuff hit the grocery stores only a few years back. Till date, a popular way to get good quality yogurt is from the mithai (sweet) shops – it comes really close to home taste. Still, in most of the Indian families, including mine, yogurt is only bought from outside when there is a dire need to do so. Else, we Indians have all the patience in the world to make our own, at home.

One of my very fond memory of childhood is to eat a big bowl of dahi (yogurt) with lots of seasonal fruits & honey after every meal. We used to have this large, round earthen bowl in which my grandma made yogurt every night. Before going to sleep, her usual regime was to warm up the milk, dip her finger in there to check the temperature, mix it up with a starter from previous day, wrap up the bowl in a old woollen & set aside to set overnight. Everything was plain impulse and approximation – no thermometers or modern gadgets…as inexact as it can get. Nonetheless, her yogurt came out perfect each morning – ethereal white, milky sweet with a tangy note & thick. She said that the earthen pot sucks away the sourness as the bacteria play with the milk overnight. It didn’t make much sense to a 10 year old then.Only when I learnt science, I understood the fundamental about how & what difference an earthen bowl makes. Rarely, I saw her getting irked when her yogurt did not set in the morning ,we were then kicked out of the house with little bowls to get the starters from neighbors or nearby sweet shop.

Having lived on the homemade version half of my life, I never quite liked the gooey, gelatinous, slimy store bought versions. I understand smooth texture but I don’t understand lack of texture! I have my own theories that few of the brands have loads of cornstarch mixed along with emulsifiers & stabilizers. Even though, mostly I make my batch at home but if you should buy, try organic yogurt. Okay, I m not dumping my great ideas about organic milk products on you, but if you are a lazy bum like me at times, organic is certainly the way to go. The day, I discovered my favorite brand at Whole foods, my aversions about store bought yogurt were gone forever.

They say that true happiness lies in simplicity,this mousse highlights that simplicity. This virtually guilt free mousse is a fluffy bundle of joy.It is so airy that you wont realize you are eating a dessert. Such healthy desserts are always delightful – aren’t they? You bet, especially in this hot Vegas weather where the temperatures are still in the hundreds.Not only savory, I am crazy about spices and herbs even in desserts. You may find rosemary intriguing at first in a dessert, wait till you try it, come back & tell me what you feel. The touch of minced rosemary accentuates the feeling of comfort with an added aroma in each bite. Infact, P said that rosemary was the best part about the dessert and called it an “Aromatherapy dessert” Whatever! :) I topped it with a simple mush of fresh berries mixed with lemon juice & sugar. The extra tang from lemon in the topping adds in a layer of flavor. No cooking, No oven, No grill- Just you and the whisk. Top it up with whatever fruit or nuts you are crazy about- I tell you, even chocolate will work wonders.

Home Grown Rosemary :)

Printable Recipe

Ingredients:-

For the Yogurt Mousse :- [Makes 4 servings] 

  • 1 tsp unflavored gelatin
  • 3 tbsp cold water
  • 1 1/2 cup plain yogurt (just take care that the yogurt is not very sour)
  • 1/2 cup heavy cream, cold
  • 1/3 cup granulated white sugar (or to taste)
  • 1.5 tbsp minced rosemary (adjust to preference)
  • Less than 1/8 tsp of salt



For the topping :
  • 1/2 cup each blackberries & raspberries (fresh or frozen)
  • 1 tbsp of fresh lemon juice (avoid if you berries are very tart)
  • Sugar to taste

Method:-  
  • In a small bowl, thoroughly mix yogurt with minced rosemary & salt.
  • Tie the yogurt in a clean muslin/cheesecloth.Set the tied cloth on a sieve with a bowl placed below it and let the yogurt sit refrigerated for 4 hours.
  • In a small bowl, sprinkle the gelatin over the water and set aside to bloom.
  • In a large bowl, tip in the yogurt and whisk it for 3-5 minutes to fluff it up.Set aside.
  • In another bowl, with a hand beater/electric mixer start whipping up the cream.While whisking, add sugar in parts to the cream till you get stiff peaks.Set aside.
  • Heat the bloomed gelatin in the microwave for 10 seconds. If you do not have microwave, you can use a double boiler to melt the gelatin.
  •  Immediately, pour the melted gelatin over the yogurt and whisk thoroughly to mix.
  • Very gently, fold in the whipped cream with the yogurt until everything has combined well. The mix will be thick and fluffy.
  • Spoon the yogurt mix in bowls or glasses and place in the refrigerator for 3-4 hours to set.

  • For the topping:- In separate bowls, add berries with lemon juice and sugar. Mush them with a spoon or masher to desired consistency.Top the set mousse with this berry mash and serve chilled.
Notes:-
  1. You can increase the quantity of heavy cream and reduce equivalent quantity of yogurt from above depending on how rich you want your mousse.
  2. If using greek yogurt, since it is already quite thick & sour, reduce the straining time in the refrigerator by half.
  3. Use your mortar & pestle to mince rosemary leaves- add few drops of water if needed as you mince.You can chop them really fine too.

Enjoy & Thanks for stopping by !

Posted in Desserts, Easy Recipes, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | 74 Comments

Chicken With Dry Pomegranate Seeds & Chillies – Served With Kachumer (Indian Salsa)

Posted on 08/15/2011 by

First & foremost, Today, 15th August is 64th Indian Independence day. Happy Independence day to all the readers of Sinfully Spicy! I wanted to do a special post but then I want to do a lot of things & end up doing nothing :)

Long Live the Republic of India. Jai Hind! 

Growing up, Friday nights were girl’s night in my house. Since dad used to be away for his regular tour in the second half of the week, mom & me used to gorge on “our” kind of foods during those days. Mostly, it used to be piping hot chicken tikkas, moist vegetable kebabs or fried fish along with flatbreads salad, raita or chutney. We would discuss the the whole day, neighbours, movies, latest fashion trends, relatives and anything & everything with each other while nibbling succulent meats. At dinnertime, often mom used to talk about her friends at her work and their lives while rolling out the flatbreads.I think that was the only time when she felt relaxed in the whole day & spoke something other than the house chores. Over the years as she continued to tell me more and more about her friends at work & associations, I felt that she had a superlative quality of coming across to people in such a way that they felt at ease with her while discussing their problems.Not that she tried hard, but I think, her persona is quite trustworthy & comforting to the people around her.

Mom & me share similar tastes in food. While dad enjoys lentils, soups, stews, curries etc, mom and me have always been more inclined towards the dry preparations, kebabs, stir-fry, rolls, salads etc. Everytime I make the kinds of meals which I enjoyed with her on those Friday evenings, all those moments lost in the rolling wheel of time somewhere, pass my mind. Sometimes I wish I could get back to those dinner nights and long chatty hours with aroma of ghee & flour in the air & audio from indian television soaps in the background.These are the times when a long phone calls breathes life into me – like a angel has waved her magic wand. We speak between all those miles & suddenly it all feels the same again.We discuss her friends which we have been talking about for years now..and NOTHING has changed..all grievances of her colleagues about their better halves have remain the same, the mom – in – law of her friend has grown old but she continues to be mean, the kids in her class (she’s a teacher) are becoming naughty each passing day much to the horror of their parents, its the same co worker which annoys her..and its the same spreadsheet she cribs about…Life is usual! These are people in my life, which I have never ever met or intend to meet but I know so much about them.. they are a so much a part of my social circle.

As much as I love Basmati rice slathered in spicy curry or lentils, I need a dry(ish) dinner at least once a week. It’s a food habit that has nurtured for years and I don’t think it can change.

This is an unusual chicken dish, slightly distracting if you go by what you see. You may feel from the way it looks that its heavy and loaded with spices & oil..but the bronze color is from hours of marinating in ground anardana (dry pomegranate seeds) & chillies. Dry Pomegranate seeds are totally different from the fresh ones and widely used in indian cuisine for their tang, they are chewy, sticky on the gums, sweetish to start with and end on a tangy note. When combined with ground red chili, the combination is piquant & strong. Chilles help to balance out the tartness from the pomegranate seeds and give the chicken a bold taste.Ginger & nutmeg gave the marinade warmth of a home cooked meal and the flavors, which stay on for hours. I added little garam masala, the magic Indian spices to infuse the dish with some smokiness. The ingredients are few but exotic, the dish is tangy & spicy.The recipe is perfect if you are looking for something new and exciting to try with chicken. The idea of this chicken recipe came from Anjum Anand’s pomegranate chicken recipe in one of her cookbooks. All in all, a recipe which I will be a regular in my house.

You can serve these little drumettes as appetizers or party snacks. We ate them with parathas (triangle flatbreads) and kachumer or really simple Indian salsa, the fresh vegetables help you clean the palette after all those spices have done happy dance in your mouth.Without any ado, lets jump to the recipe now.

Printable Recipe

Ingredients (Serve 2)

  • 1 lb chicken skinned (I used thighs & drumsticks, You can use boneless or bone-in, the cooking time will vary in either case
  • 3 tbsp oil
  • 1/4 cup finely chopped red onions
  • 1 tsp garam masala
  • Cilantro & green chilies to garnish
  • Salt to taste
For the Marinade:-
  • 2 tbsp anardana (Dry pomegranate seeds, Available at Indian Stores or buy powder on Amazon)
  • 5-6 whole dry red chillies (adjust to tolerance)
  • 2 tsp coriander powder
  • 2 tbsp fresh minced ginger
  • 1/2 tsp ground nutmeg
  • 1 tsp oil
  • 1 tsp salt


Method:-
  • Wash the chicken pieces and pat dry using a paper towel. Using a sharp knife, make incisions all over in the chicken. Set aside
  • In a small sauce pan, lightly dry roast the pomegranate seeds & dry chillies. Once roasted tip into your coffee blender and grind to a fine mixture.If using readymade powder, roast the powder too
  • In a bowl, add the ground pomegranate & chillies along with rest of the marinade ingredients and mix well to combine. Rub this all over chicken and, transfer chicken to a glass/plastic bowl, cover with cling film & let marinate for alteast 6-7 hours, refrigerated.
  • Once marinated, in a cast iron skillet or any heavy bottomed pan, add the oil and let it heat up on high.Add the chopped onions to the skillet and cook the onions till golden brown.About 5-7 minutes.
  • Once the onions are golden brown, tip in the marinated chicken to the pan along with all marinade.On high heat, sear the chicken for 5-8 minutes flipping it so that its lightly browned on all sides.
  • Once seared, reduce the heat to medium and let the chicken cook in its own juices till completely done. About 10-12 minutes.Note:- This time will depend on how thick/big or small your chicken pieces are. Please adjust accordingly.
  • Once the chicken is tender,remove from heat & mix in the garam masala. Cover the skillet with a aluminium foil and let sit for 8-10 minutes.
  • Garnish with chopped cilantro, green chillies and serve with kachumer (recipe below) or on own or with rice/flatbreads.



Kachumer
Ingredients :-
  • 1 medium red onion, finely chopped
  • 1 cucumber, peeled and chopped
  • 1-2 Thai green chilli (optional)
  • 2 medium roma tomatoes, chopped
  • 2 tbsp fresh lemon juice
  • Black Salt to taste (substitue with normal salt)
  • Pinch of roasted cumin powder (optional,I dont use it but traditionally it is added so I m noting down)

 Method:-

Combine all the chopped vegetables in a bowl. Add fresh lemon juice and cumin powder (if using).Refrigerate until ready to serve. Add salt before serving, mix well. Note that you can decrease or increase the quantity of vegetables from what I have mentioned.The quantities above are what I generally use.

Enjoy & Thanks for stopping by!


Posted in Appetizers, Non vegetarian, Salads, Side Dishes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 64 Comments