The week that went by was such a mixed bag. It started when many of my spice jars came tumbling down on the counter while clumsy moi was trying to fetch something from at the back of the rack. Few of them, brought from Kerala (indian state known for its premium spices),travelled with mum last year and I was almost in tears looking at my counter.Hah, actually not! Thankfully, the jars didn’t break and as of now I am sitting on two or three cupfuls of forced homemade spice mixture of sorts which I need to put to use in future.
Then, my tripod started behaving weird.Out and out.The socket to grip the camera & lens got free and the next day the extension arm won’t stay in place.Before clicking next set of pictures, I have to get a new one now.We will see when that happens because tomorrow we are leaving for a family trip after more than a couple of years since I was pregnant. You can tag along on Instagram in case you want.It has been a long stay at home and I am really looking forward to some time away from cleaning & cooking & solo baby watching.!.Couple of trips got booked in between and got cancelled for some reason or the other, so until I set my toe on that plane, fingers crossed lovelies! Right now,while I am sitting surrounded by ziploc stuffed with cherrios & m&ms,scattered diapers,half packed bags and un ironed clothes,don’t ask me why I am writing a blog post instead. Just don’t.
My mum confirmed that she would be visiting us in December this year and I can hardly wait! Then, the weather in the Valley came dropping down. I am loving it since winters are my more favorite of the seasons. I pulled out those leg warmers and those furry, fuzzy coats. Happppy!Then, as always the cold weather succeeded in pushing me towards heavy deep-fried, robust food and earlier this week, I prepared this super spicy chill gobhi with warm tones of ginger, a strong garlic flavor and kick from chillies for our meatless monday dinner.
I have written about indo-chinese a couple of times in my previous posts. I often make indo-chinese in our house since there is not much to order from restaurants here. When making vegetarian dishes,though paneer is more popular in India, I find cauliflower as good an option too.This firm vegetable, usually cornered as bland, when coated in spicy batter, deep-fried and with hot sauce tastes meaty and satisfying. And then, technically you are eating a vegetable,so little less guilt.The dish has got some bold, saucy flavors.
There is not much chinese about this recipe or for that matter any indo-chinese recipe except the use of garlic, soy sauce & vinegar.But certainly it is not a curry and an amazing fusion dish with lots going on- cripsy, spicy, tangy, hints of sweet.Pair this recipe with plain rice, indian fried rice or serve as an appetizer or snack with drinks if you like.
Ingredients (Serves 2-3)
For the Sauce
2 Kashmiri dry chillies (these give a beautiful color and good amount of heat but use any mild or hot chill variety you like)
2 garlic cloves, roughly chopped
1.5 tsp cornstarch +3 tbsp cold water
4 tbsp canola oil (or vegetable or grapeseed oil)
2 tsp finely chopped fresh ginger
1 fat garlic clove, finely chopped
1-2 Thai bird chillies, finely chopped (adjust quantity of taste, de seed if you like less hot)
1/4 -1/3 cup water (or as required to make the batter)
Canola Oil for frying (or vegetable oil)
Making the Sauce
Soak the red chillies in warm water for 5-7 minutes. Using your mortar and pestle, make a smooth paste of the soaked chillies and garlic using with 1-2 tbsp of soaking water. You can de seed the chillies if you like less hot. Set aside.
Mix cornstarch with cold water. Set aside
In a wok/wide mouthed pan,heat up the oil to smoking hot. Add chopped garlic & ginger,green chillies and cook for 1 minute or till you smell the aroma. Do not let burn. Next add the onions & scallion.Cook for 2-3 minutes or till light brown in color. Add the chilli-garlic paste that we made earlier and saute till the raw smell is gone, about a minute or so. At any point you feel that the mix is drying or sticking to bottom of the pan, add a splash of water. Add soy sauce next along with tomato chill sauce and sesame oil. Saute for 1-2 minutes.Next, add the cornstarch mix to the wok. Reduce the heat to low and let everything simmer for another 2-4 minutes till the sauce thickens to desired consistency.
Next, taste & adjust the salt. Sprinkle the garam masala, add honey & vinegar and stir everything well. (If you want a thinner sauce add some water right now).Let simmer for another 1 minutes. Put off the heat and let sit while you fry up the cauliflower (recipe below).
Deep Frying the Cauliflower
Cut the cauliflower florets into halves.Do not cut very small else the florets will turn mushy while frying and not hold up in the sauce. Wash thoroughly under running water & let the water drain.Pat the florets completely dry.
In your fryer or in a heavy bottomed wide pan/wok let the 2-3 inches of canola oil heat up. In a bowl, throughly mix all the ingredients listed to make a smooth and thick batter.Dip the gobhi florets one by one in the batter and deep fry on low-medium heat till golden brown.Drain on paper towel.
Note – I do not boil the cauliflower before frying. I want the cauliflower to have a bite after deep-frying. However, do not fry the florets on very high heat either else they will be raw from inside.
Warm up the sauce prepared earlier if it gets cold. Gently add the fried cauliflower florets to the sauce and toss. Garnish with chopped ginger, chillies and cilantro if you like. Serve immediately!
I usually make the sauce first and then fry up the cauliflower.This makes sure that the cauliflower stays crisp.If you are making the fritters first, let them stay warm in a 200 degree F oven while you make the sauce)
You can use little tomato paste and sriracha in this recipe if you do not have tomato-chilli sauce.Adjust quantity to liking. Go light on vinegar at the end since the tomato paste is quite acidic.
Adding tomato â€“ chilli sauce adds sweetness too, you can adjust the level of sweet in this recipe either by adding ketchup or honey/agave/sugar.
A rich and aromatic dish, kormaÂ originally belonged to the shahi dastarkhwans (royal kitchens) ofMughalemperors. Deep rooted in aristrocasy, the mughlai cuisine, thus, is redolent of sweet-smelling, unique spices,delicate herbs, liberal use of ground nuts & dried fruit as well as exotic ingredients like saffron & rose petals in cooking.Dating back to the era of invasions and subsequent period of Â rule by theÂ Mughals, indian cuisine, particularly north indian evolved and embraced the said style of cooking ranging from extremely spicy to mild curries,rice preparations and bread making.
With addition of ghee, nut pastes and dairy (mava (milk solids) /milk/ cream),Â mughlai cuisine is not your everyday fare. It is once in a while thing in our kitchen but something which we look forward to at mealtime.Those are the days when we don’t care about calorie counting or healthy eating. Nothing can beat the indulgence of soaking up all of that nutty sauce in yeasty naansÂ or ladling it over hot steaming basmati.Nothing compares toÂ the comfort that such hearty food brings.
The most important thing to be kept in mind when preparing mild curriesÂ is that you cannot go overboard with your selection of ingredients.That regal flavor of korma sauce needs deftÂ proportions keeping in mind that one ingredient does not overpower the other. On those rare three or four occasions in a year when we dinedÂ out atÂ the Karims, a placeÂ nestled in lanes of the Jama Masjid in Purani Dilli (Old Delhi), a restaurant with great history and luscious mughlai food delicacies, dad always fondly remarked how perfect this dish was done there ,a single morsel of the sauce tasting of tang from yogurt withÂ pleasant richness from the nuts & dairy and finishing notes of warmthÂ from cardamom, he said.I clearly remember thatÂ korma there had this distinct hint of kewra(screw pineÂ essence) and with a simple jeera pilaf, it was all you could want at that particular time and day in your life.
It took a few attempts to come up with this recipe keeping in mind those expectations and the memories.I do not claim to taste like restaurants, but this recipeÂ is definitely a keeper. It came out pretty good, if I say so myself and we really enjoyed it.
I use a bit of Â turmeric in mainly for the color and to enhance that hue,I finish the sauce with saffron infused in milk at the end.If you prefer more of a whitish korma, skip the turmeric and just add the saffron strands (without soaking).Another unusual thing in my recipe is the addition of kasuri methi (dried fenugreek leaves), a flavor which I really enjoy in creamy curries, you can skip if you like.
Ingredients (Serves 2-3)
1.25 lb chicken thighs, boneless & skinless, cut into bite size pieces (see notes)
5-6 tbsp heavy cream (I quantity can up to 1/2 cup, depending how how rich you like)
a generous pinch of good quality saffron (crushed between palms to fine dust),soaked in 1 tbsp warm milk
1/4 tsp green cardamom powder
1/2 tsp sugar
2-3 tbsp golden raisins
Chopped cilantro for garnish
I like to use dark chicken meat when making curries but you can go ahead and use chicken breast in this recipe too. Even bone in chicken will work.Just remember to adjust the cooking time so that the meat dosent dry out or remainÂ uncooked.
Hung yogurt is nothing but yogurt tied up in a cheesecloth/muslin and hung for 30-40 minutes to let its water drain.
Indian cinnamon is very sharp as compared to western sweet cinnamon. If using the latter, go ahead and add a bit more.
If you prefer more of a whitishÂ korma, skip the turmeric and just add the saffron strands (without soaking in milk) at the end.
Wash the chicken pieces and pat dry using a paper towel. Mix up lemon juice, 3 tbsp yogurt,Â garam masala, pepper powder, salt, ginger & garlic in a small bowl to a thick paste and rub this paste over the chicken. Marinate the chicken for atleast 4 hours or preferably overnight, refrigerated.
When ready to cook theÂ korma,Â takeout the chicken from the refrigerator and let sit on the kitchen counter. Soak the cashews and melon seeds (if using) in 1/2 cup water for 10 minutes. Drain and discard the water.
In a heavy bottomed pot orÂ kadhai,Â heat up the oil on medium high. Add the cloves,cardamom,mace,Â shahjeera, cinnamon,Â tejpattaÂ to hot oil and let the whole spices crackle, about8-10 seconds or till you smell an aroma.
Next add the onions, ginger and garlic and saute for 3-5 minutes until the onions starts to turn light brown. Add the soaked cashews and melon seeds(if using) next along with green chillies. Saute for 2-3 minutes. Reduce the heat to very low now and add the coriander, turmeric along with 2/3 cup hung yogurt. Do not stir immediately else the yogurt will curdle. Wait for atlas aÂ minute and then slowly stir around to mix yogurt with everything else in the pot.Cook the yogurt along with theÂ masalaÂ for 5-7 minutes on low heat until you see oil separating on the sides.Put the stove off, pick out the bay leaf & cinnamon,about half of the cloves & cardamom and tip rest ofÂ the contents into a blender. The mixture is going to be hot so wait for 10-15 minutes before you start blending it.Blend (do not use water if possible during blending).I do not make a very smooth paste, you could decide the texture of the sauce at this point).
Meanwhile,in the same pot or another pot, heat up the 2-3Â tbspÂ gheeÂ on medium. When theÂ gheeÂ is hot enough, start searing the marinated chicken on both sides.You do not need to brown but a light sear is just about enough. Â You could do this is batches. Once all the chicken is seared, add all of it together along the blended sauce to the pot. Stir around on and cook on medium- low heat. The chicken will render its moisture and fat as it cooks and the sauce will thicken and deepen in color.Let cook till the chicken is about 95% cooked, about 6-8 minutes.
Next, add the water depending on the desired consistency Â of sauce (I addÂ 1/2Â cup water)along with crushedÂ kasuri methi.Â Check and adjust the salt.Â Let come to a boil on medium. Next add the cream, saffron infused milk, cardamom powder, sugar and raisins. Let simmer (not boil) for 8-10 minutes on very low heat. Once simmered, put off the heat and let sit covered for 2 hours.
All I think of at the first sight of pomegranates in the grocery stores is to fold the plump ruby jewels with sweetish velvety yogurt and pair the raita with some kind of a spicy pilaf. ToÂ me,Â pulao/pilaf is a very ‘to taste’ thing in indian cuisine. It is like an assortment of things with any sort of grain, mostly rice in our caseÂ – quick, one pot but hearty. On days when mom was not in much of mood to cook, she would make some kind of a pulao – withÂ vegetables,Â beans, driedÂ lentil nuggetsÂ orÂ chicken. There would be pickles, salad and raita to serveÂ along.
Come November and the knock of winter winds brought with itself a sudden rush of green and fresh produce in the vegetable bazaars of Delhi.After long, humid and harshÂ summers,the next few months presented a respite and a chance to indulge in cooking and eating.OnÂ few Saturdays I would accompany mom to the sabziÂ bazaar. WrappedÂ in my favorite pashmina shawl, we walked out of the house for an early evening stroll and later to purchase vegetables for the week.Those few hours were spent inhaling the crisp autumn air and watching how the nip in the air got people out of their homes, the pleasing sights of street food carts beaming with everybody, eating, chatting and sharing a quick snack with families.We stopped here and there to get buy and bargain fresh eggs, bread and dairy before reaching the sabziÂ bazaar.Most of the faces at the bazaar were known, for it has been a place of trade between the same set of people for decades.
Mom would patiently listen to household stories of few sabzi wallas(vendors), of theirÂ children not studying at school or the gas prices going up. Few complained about government not doing much for the poor and few praising their farms for such fine produce. In India, such is a way of life, so may day-to-day people slowly connect to your life and you do not even realize, it is how the society operates.I always loved to tag along with her for grocery trips just to observe how sheÂ would choose vegetables – touching them, sniffing a few, closely inspecting each pieceÂ below the flickering bulbsÂ on the stalls ofÂ thela-wallasÂ (street vendors with wooden wheeled carts),she took her time to select. If few of the vendors were in a mood, they would slice off a couple of apples or pluck few greens andÂ let her taste before buying.Thick,dark-skinned capsicum to yellowish cauliflower heads to fragrantÂ methiÂ (fenugreek)Â andÂ soaÂ (dill) bunches to rubyÂ kashmiriÂ anarÂ (pomegranates) and apples, each sample of produce brought with itself an opportunity for deliciousness.
The onset of winters also meant there would be lots of wholesome,hearty meals in the house full of warm spices and herbs. There would be exotic,rich curries and layered biryanis and indulgent desserts. Mom would make a lot of quick rice dishesÂ to keep our stomachs nourished & satisfied.Â The house would be enveloped in the pungentÂ aroma of mustard oil andÂ earthy fragrance ofÂ basmati riceÂ bubbling on the stove. This is one of her favorite recipes which I have changed to our liking over the years, she did not add bell peppers or potatoes, but I love the combination of both of these with chickpeas and rice so I do it more my way now. AÂ weekly regular in our house withÂ all kinds of variations each time.
Ingredients (ServesÂ 3)
You could use canned chickpeas and cut down the cooking time toÂ halfÂ but I recommend starting with dried chickpeas and cooking them in water because the resultant delicious stock will flavor the rice immensely.
For the Chickpeas (Skip this step if using canned chickpeas)
1 cup dried raw chickpeas
2 + 1/4 cups water
1/2 tsp salt
1/8 tsp baking soda
1/2 tsp oil
For theÂ Pulao(Pilaf)
3/4 cupÂ basmatiÂ rice
1.5 tbsp plain whole milk yogurt (skip for vegan)
1/4 tspÂ garamÂ masala
1/2 tspÂ kashmiriÂ red chili powder (or paprika, this gives the color not the heat)
4 tbsp mustard oil (or use canola/vegetable/olive oil)
1/2 ” cinnamon stick (indian cinnamon is very sharp so I useÂ less, adjust if using sweet cinammon)
1-2 tbspÂ gheeÂ to finish(optional, skip for vegan)
Chopped cilantro to garnish
Optional – golden raisins, silvered almonds, cashews.
Soak the chickpeas in enough water overnight or atleasrt 8-10 hours.Drain & discard the water and add the chickpeas to the pressure cooker along with baking soda, salt, water and oil. Pressure cook for 2-3 whistles on medium heat or till chickpeas are fork tender. The cooking time and number of whistles will depend on quality and size of the chickpeas and alson on pressure cooker. I use small variety chickpeas which pressure cook in about 20 minutes. If you do not have a pressure cooker, use a heavy bottomed pot with lid or your dutch over to cook the chickpeas for roughly 45-50 minutes or till fork tender. Once the chickpeas are cooked,drain and reserve the liquid (stock). Set aside.
Skip the above steps if using canned chickpeas. Open up the can and run the chickpeas under a stream of water, drain and set aside.
Wash theÂ basmatiÂ rice under 2-3 times under a running stream of water till the water runs clear. Soak in 1.5 cups of water for 15Â minutes. (You can do this while the chickpeas are cooking). Also, mix the yogurt withÂ garamÂ masalaÂ andÂ kashmiriÂ red chill powder. Set aside. If making for vegans, skip the yogurt and add these spices when you add the tomatoes.
In a wide bottomed heavy pot with lid (I use my 3 qt dutch oven), heat up the mustard oil on medium till you see little ripples on the surface and the raw smell goes away. Add cinnamon,mace bay leaf and cloves and cardamom. Wait till they crackle and you smell a nice aroma. 10-15 seconds. Add the onions and garlic next. Cook till they are light brown. About 5-6 minutes. Add the tomatoes next along with red chili and turmeric powder. Cook for 2-3 minutes just till the tomatoes begin to soften. Reduce heat to low and add the yogurt mixed with spices. Do not stir immediately else yogurt will curdle. Wait for 30 seconds and gently on low heat(very important) incorporate the yogurt in theÂ masala. Cook for another 1-2 minutes on low heat till theÂ masalaÂ starts getting shiny and turning deepÂ reddish-Â brown in color. Add the potatoes & ginger next and cook along with theÂ masalaÂ for another 1-2 minutes.
Next, drain & discard all the water from the soaking rice and add soaked rice and chickpeas to the pot. Do not stir. Measure and add the required quantity of stock (reserved from boiling chickpeas) to the pot. The quantity of stock added should be added as required by your variety of rice(My rice variety cooks in 2:1 ratio of rice to water, I add 2 tbsp extra stock ). (In case you are using canned chickpeas, add chicken/vegetable stock or plain water).
Once you have added the water, check and adjust the salt of the liquid (normally it should be little extra salty at the beginning since the rice will soak up the stock). Also add crushedÂ kasuriÂ methiÂ to. Gently stir now (else the soaked rice will break) and let the rice soak in stock for another 15 minutes.
Once the rice has soaked, cover the pot with a lid and bring to a boil on high heat. Once boiling, reduce heat to low and let cook covered for another 8 minutes. After 8 minutes, open the lid and add the bell peppers to the pot and very lightly mix them in with the help of a fork. Cover and let cook on low for another 2 minutes. After this, put off the stove and let sit for atleast 15 minutes.
Open the lid and add theÂ gheeÂ (if using) along with cilantro, nuts (if using), raisins(is using) on top and gently fluff the rice with fork.
Serve warm withÂ raita(recipe below), salad and pickle.
PomegranateÂ Raita (Spiced Yogurt)
Ingredients (Serves 3)
1 cup whole milk plain yogurt,cold
1 tsp granulated sugar (or to taste)
1/4 tsp heaped roasted cumin powder
a light pinch of dried mint leaves, crush to dust between hands (optional)
1/2 tspÂ chaat masalaÂ (a tangy spice mix available in indian/pakistaniÂ stores or online)
1/2 tsp black salt (this salt is tangy, substitute with regular)
1/4 tsp red chilli powder (or cayanne, adjust to taste)
1/2 cup fresh pomegranate seeds (or more/less you like)
salt to taste
Few fresh cilantro leaves, finely chopped
Beat the yogurt with everything except the pomegranate seeds & salt to smooth. I like theÂ raitaÂ thick but if you can thin it with little water if you like. Refrigerate the yogurt for 20 minutes.Just before serving mix in the pomegranate seeds and salt. Sprinkle cilantro. Serve.