Categories
Desserts Easy Recipes Gluten Free Indian Streetfood Snacks Vegetarian

Easy Cashew & Raisins Icecream (Kaju Kishmish)

Sinfully Spicy - Kaju Kishmish Icecram (Easy Eggless Cashew Ice cream)Hi Friends! How have you been?

Things have been so quite here but not so much in my kitchen. Most days, we are eating fresh and home cooked, the kitchen is so busy ¬†but other priorities in life have made me slightly busy that there is less time to set up shoots and hence the lack of posts. But I guess, sometimes in life, you need to cut the routine to see how doing nothing or something different feels. This summer I am involving myself in things which I have not done in last few years, more on that later. It is good to be away for a while. Hope you missed me ūüôā However, I will keep this space buzzing whenever I can.Meanwhile, you can catch me on Instagram & Facebook.

Sinfully Spicy -Ingredients, Kaju Kishmish Icecram (Easy Eggless Cashew Ice cream)

Sinfully Spicy - Kaju Kishmish Icecram (Easy Eggless Cashew Ice cream)

Sinfully Spicy - Kaju Kishmish Icecram (Easy Eggless Cashew Ice cream)I grew up eating it in small grey cardboard cups which had a flip lid. You flip away the lid and a couple of chubby brown raisins stared at you on top of blushing pink with soft bits of cashews scattered in. I always used my nails to pick the raisins out first and then the paddle shaped wooden spoon to scoop the rest. One cup disappeared after another in no time, sitting under the shade of   kumquat tree in blazing indian summer heat, sweaty foreheads, dripping cream on our dresses and white foamy mustaches, oh to be a child again!

Sinfully Spicy - Kaju Kishmish Icecram (Easy Eggless Cashew Ice cream)I came up with this recipe fueled by this tradition in my kitchen to come up with an ice cream recipe each summer.It came out amazing, like most homemade ice creams do. I used a subtle flavor of green cardamom but vanilla will work great also. The husband loved it.I loved it and so did our little girl who is fond of all things cashew. I hope you will love it too!

Update 10/03/2015 Recently Sinfully Spicy was included in Top 50 Blogs of India. Link here

Sinfully Spicy - Kaaju Kishmish Icecram (Easy Eggless Cashew Ice cream)

Recipe

Soak 1 cup raw cashews for 5-6 hrs. Drain. Bring 4 cups of water to a boil, add the soaked cashews and let boil for 5-8 mins. Drain and let cool down completely. Transfer to a blender and using 1/3 to 1/2 cup evaporated milk (or full fat milk) grind the cashews to a coarse paste. 

Mix 2 cups of heavy cream with a 14oz can of condensed milk. You can add sugar(about 1/4 cup) if you want to adjust sweetness. Mix the cashews paste along with 1 tsp fresh ground cardamom. Combine well, transfer to the dish in which you want to freeze and freeze for 5-6 hours. When the mixture starts freezing and has a pudding consistency,add in handful of dry toasted cut up cashews(optional) along with 1/2 cup of golden raisins. Freeze overnight. Scoop and serve.

Categories
Desserts Easy Recipes Festival Recipes Gluten Free Indian Streetfood Rice Dishes Vegetarian

Zarda – Sweet Saffron Rice

Sinfully Spicy : Zarda /Meethe Chawal , Sweet Saffron RiceA little while away, I got this immense craving to gorge on these sweet saffron rice. It was sparked by the sticky rice pudding that we relished a night before that¬†day. Usually, if you follow me on Instagram or here on the blog, you would have noticed that there is more savory than sweet in my feed. I had this huge sweet tooth in my teens, but somehow it faded away as I grew older. There are certain things I enjoy, a delicious chunk of homemade¬†gulab jamun and a moist slice of butter cake, but usually sugar doesn’t get me too too excited.¬†Only when there is a good enough reason to make them, I retort towards making desserts at home. Buying a single serve slice from our favorite bakery almost always seems¬†to be a superior¬†option than baking and frosting a whole 9 inch round which will then lurk¬†at me in the refrigerator for whole week. Its a bit too logical for some of you who swear by regular¬†dessert making¬†but that’s how I think.

Sinfully Spicy : Zarda /Meethe Chawal , Sweet Saffron RiceAnyhow, that same night, chatting over a Thai food takeout, we delved into discussing new year traditions growing up. My husband recollected coconut sweet balls & rice pudding, both made with palm jaggery, a typical¬†in¬†east indian homes and I could only think of my grandmother’s zarda, only about¬†it. That night, I must have dreamed ¬†about it. The little puffy, steamy bubbles that surface on the top layer when a pot of ¬†basmati is slowly boiled, or of the sniff of saffron which after filling each nook and corner of our big kitchen reached out to those sitting in the verandah through two large, dark brown windows with green painted grille. Next morning this sweet saffron rice was the only thing I could think of. Out of nowhere, in the middle of summer, but I just had to recreate those memories.

Each year, every year at the dawn of the first day of the year, I woke up to a quiet house with busy kitchen. BadI mummy (my grandma) standing right infront of the stove, rice boiling on one side and aroma wafting through a pot of simmering whole milk to which cloves, cardamom and nutmeg had been added. These blonde looking rice, she remarked were an incoming of prosperity into the house. In those days, we lived in a joint family and with few guests added on the new year eve along with distribution to all house help, the quantity of zarda to be cooked would be thrice the amount than usual. Speckled with ground cardamom and streaks of strong-smelling kashmiri zaffran(saffron) all through it, a bowl of it was so delicious garnished with a handful of nuts or raisins. Much like today, in those days saffron was exuberantly priced, so it came to life in cooking a few dishes on special occasions only. New Years day was one.

Sinfully Spicy : Zarda /Meethe Chawal , Sweet Saffron RiceMy mom got me these little packs of saffron from India a couple of weeks back, a delicate virgin variety of this spice, it is sharp and strong. A few strands is what it took to turn rice into a golden looking treat. This recipe can be easily made vegan by using full fat coconut or cashew milk and substituting any neutral oil in place of ghee. Try using a long grain basmati rice and be watchful during cooking period for separated, fluffy grains. I have included a few notes in the recipe which will help making this sweet rice delicacy an easy task.

Sinfully Spicy : Zarda /Meethe Chawal , Sweet Saffron Rice

Ingredients (Serves 3-4)

  • 1 cup long grain basmati rice
  • 1 green cardamom, break open
  • 3-4 cups water to par boil the rice
  • 1 tablespoon¬†ghee¬†(substitute with coconut oil for vegan)
  • 1 cup whole milk (use unsweetened cashew/full fat coconut milk for vegan)
  • 3 tablespoon¬†ghee¬†(substitute with coconut oil for vegan)
  • 2-3 green cardamom,¬†break open
  • 2¬†cloves
  • 1 heaping teaspoon good quality saffron
  • 1 generous pinch of fresh ground nutmeg
  • 3/4 cup granulated sugar (can go upto 1 cup)
  • 3¬†tablespoon roasted, unsalted nuts (almonds, pistachios, cashews) + more for garnish
  • 2 tablespoon golden raisins +¬†more for garnish

Notes

  1. Use good quality spices in this recipe.
  2. Different varieties of saffron have different sharpness and strength. Adjust the quantity depending on the brand you are using.
  3. To make the zarda more rich, instead of using roasted nuts, you can fry them in a small pan in 1/2 tablespoon of ghee and add on top.

Method

Wash the rice under running stream of water 2-3 times until the water runs clear. Soak the rice for 45 minutes in enough water (add a green cardamom to it) required for parboiling. You can soak rice in the same pot that you will use for cooking.

Once the rice has soaked. Parboil the rice until 80% cooked (takes about 10 minutes).The cooking time will depend on quality of rice.  To check the rice, take a grain and press it between the index finger and thumb. The rice grain will we brittle (break easily) and you will feel & see hard whitish bits in the center of the grain. Once the rice has parboiled, immediately drain it and gently mix a tablespoon of melted ghee in the warm rice.

 While the rice is boiling, add milk, 3 tablespoon ghee, cardamom and clove to a small pot and set it to simmer on a medium low flame. Let milk simmer for 5-7 minutes on low heat and then put the stove off. Once the milk has cooled off a bit and is warm(not hot) to touch add sugar, saffron and nutmeg to it. Let sit.

In the same pot in which you parboiled the rice, add the warm spiced milk sugar mixture. Very gently add the drained rice to the milk. Add the nuts and raisins. Cover and let cook on medium low heat for 10-12 minutes until all the milk is absorbed and the rice is completely done. Put the stove off.

After 15-20 minutes of sitting, gently fluff the rice with the help a fork.Garnish with more nuts and raisins if you want.

Serve warm or at room temperature.

Categories
Desserts Easy Recipes Gluten Free Indian Streetfood Snacks vegan Vegetarian

Green Mango Granita

Sinfully Spicy - Green Mango Granita #frozentreatSince last year, our indian grocer is bringing to us green mango exports straight from the heart of India. Whats different about them you would ask? They are much smaller in size, fibrous & sour and bring back picture perfect memories of those pickles & sharbat in the kitchen that I have grown up on. I am making chutney with them, as well as adding them to lentils.

Sinfully Spicy - Green MangoesHowever, such special things do always come with a big price tag (I paid $12 for 5 small pieces), so after spending that fortune last week, I made sure to come up with something new. After much thinking, this granita was made to beat the extreme summers that have hit our part of the world.
Sinfully Spicy - Green Mango Granita #frozentreat

Sinfully Spicy - Green Mango Granita #frozentreatOn a different note, this summer, I have been lucky with homegrown herbs and a little vegetable patch after trying hard for years. Each year my pots fell victim to weeds and heat but this time, so far all looks great. Even a small twig of it feels so rewarding. I used homegrown mint to infuse the refreshing notes in this recipe. Sinfully Spicy : Homegrown MintIt is the tang of the green mangoes enhanced with sweet lemon & tart lime juice and grassy heat of the green chili which makes it special, along with a much-needed refreshing notes from fresh, homegrown mint to a lightly sweet, healthy dessert for summer months. Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it has a coarser texture. It is a very simple thing to make except that you need to stare open at a freezer scraping the bowl every other hour or so.

So if you do not desire to put in the baby sitting it needs, turn the same recipe to a sorbet. It tastes as good.

Sinfully Spicy - Green Mango Granita #frozentreat

Sinfully Spicy - Green Mango Granita #frozentreat

Printable Recipe

Ingredients (Serves 4-5)

  • 1 lb green mangoes( about 6-7small )
  • Water for boiling the mangoes
  • 3/4 cup granulated sugar (or to taste)
  • 3/4 cup water
  • 5-6 fresh mint stems and leaves
  • 1 small green chili, seeds and veins removed
  • 1.5 tablespoon fresh lime juice (adjust quantity depending on how tart the mangoes are)
  • 1 tablespoon fresh lemon juice (adjust quantity depending on how tart the mangoes are)
  • 1.5 teaspoon black salt (kala namak, reduce amount if the mangoes are really tart)
  • 1/4 teaspoon regular salt ( or to taste)

Method

Wash the mangoes. Bring the water to a rolling boil in a pot and add the whole mangoes. Let boil on high heat for 5-8 minutes or until the skin turns pale and they are slightly soft to touch(take care that the mango skins do not break open). Take the mangoes out of boiling water and leave to cool off. Once cooled, peel off (the skin will separate in a squeeze) and discard the skins.

While the magpies are boiling, in another small pot, combine sugar and water and place over medium heat,cook, stirring occasionally, until sugar is completely dissolved. Remove from the stove, immediately add the mint stems and leaves and leave aside to steep for about 3-5 minutes (do not leave for too long else the syrup will turn bitter). Strain the syrup through a sieve and let cool down.

Transfer the mango flesh and green chili( if using) to a blender and pulse to smooth. Take out in a large bowl and add the mint simple syrup, lime & lemon juice, black salt and salt to taste to it. Mix to combine. Strain through a sieve to a smooth mixture.

Pour mixture into a 11 inch by 7 inch glass pan. Cover and let freeze for 1 hour and 30 minutes uncovered. Scrape the icy edges with a fork. Freeze again. Scrape every 45 minutes until completely frozen (about 6-8 hours). Remove from freezer every hour or so; scrape with a fork until fluffy. Once semi solid ice crystals are formed, scrape till fluffy.Cover tightly and freeze. Can be made 1 day ahead. Keep frozen.

Scrape granita into bowls and serve garnished with lime wedges and mint.Dust with a pinch of chaat masala or black salt just before serving(optional).

Categories
Appetizers/Snacks Brunch Easy Recipes Gluten Free Indian Curry Indian Streetfood Side Dishes

Hot & Sour Chicken (Indo Chinese)

Sinfully Spicy : Hot & Sour Chicken #indochineseIf you asked me about what eating out during childhood years meant, I would have nothing vivid to recollect about fine dining and celebratory dinners. Except for may be the street foods which we gorged on every other evening at Arun Chaat Bhandar, a tiny one room eatery which had been around ever since I have known,the restaurant trips were rare. More so because my grandmother and mother had this undying wish to recreate all kinds of food in their kitchen and less because eating out was not as big part of the indian culture during the 1980s as it is now-a-days. Sinfully Spicy : Hot & Sour Chicken #indochineseYou can gauge that from the fact that whenever I tell my mother about anything non indian food that my daughter likes her play school, she asks me to look up the recipe on internet and cook it for her. ‘Ghar par hi bana do, accha rahega“, cook at home, it will be far better in taste, she tells me. Well, we will keep it for another day as to how I go about her suggestions (wink!) but coming back to my chidlhood days, other than the chaat corner, the other place that me and my siblings looked forward to was indo chinese food at ‘Sabus‘, a neon red-painted food van permanently situated at the front of the back wall of an old housing complex, itched with graffiti of an indian comic character, Sabu, a monstrous alien from planet Jupiter, huge & strong, bald and muscular,always wearing gumboots. It would be slightly untrue to state that we loved eating at that van just because of the noodles, there was more fun in the form of free stickers, liquid filled transparent chopsticks and cheap stamps if you placed a large order. Unlike the food trucks in the States, that red van without tyres was a lot dilapidated, with a much tamed down kitchen as far as cooking facilities & techniques available, but the food from there made sure that the street infront always smelled of soy & spices. You know that burnt, fermented savory ‘stink’?, when the soy bubbles & splutters when as soon as it hits the hot as volcano wok, that! As I write this, I can still remember the taste of food there from some 20 years ago, of the greasy chowmein and the scarlet colored chilli chicken. “It’s all in the wok”, the little Nepalese guy with golden hair and wrinkly forehead replied whenever questioned about his recipes or where he got his condiments.

Sinfully Spicy : Hot & Sour Chicken #indochineseMy mom has been making this hot and sour chicken for so many years, the only difference being that she serves it with a runny sauce than what we ate at Sabus. I follow her recipe mostly except that I do not deep fry the chicken, rather lightly sear it before proceeding to make the sauce.This recipe is more of for an appetizer or starter course than the mains, however the husband insists on combining it some steamed jasmine rice each time. Any which way, the way that garlic & hot chili laced sauce with hints of tomato, soy and fresh cracked black pepper combines with vinegar soaked succulent morsels of chicken is just too delicious. Try it!

Sinfully Spicy : Hot & Sour Chicken #indochinese

A tangy fusion dish of vinegar soaked chicken stirred with garlic – chili paste, soy and spices. 

  • 1 lb boneless chicken thighs,skinless
  • 1 tablespoon minced garlic
  • 1/2 teaspoon red chilli powder (adjust to taste)
  • 1/2 tbsp dark soya sauce ((I use Ching‚Äôs brand)
  • 1/2 tsp salt
  • 1 teaspoon black pepper, fresh cracked
  • 1.5 tablespoon white vinegar
  • 2-3 tablespoon of oil (for skillet frying)

Notes:

  1. Use tofu, paneer and assorted vegetables for a vegetarian version of this recipe.
  2. If you would like to deep fry the chicken before adding to the sauce, mix 4 tablespoons all-purpose flour and 1 tablespoon corn starch when you marinate.

For the Sauce

  • 6 fresh garlic pods
  • 2 whole fresh Fresno chillies (or any hot chili pepper, adjust to tolerance, de seed if you like )
  • 2 teaspoon dark soya sauce (I use Ching‚Äôs brand)
  • 2 tablespoon chilli tomato sauce (I use Maggi Hot & sweet, substitute with Sriracha & 1/2 teaspoon cayenne, or use 1.5 – 2 tablespoons Sambal oelek )
  • 1.5 tsp honey (or brown sugar, adjust to taste)
  • 1 tablespoon fresh ginger, finely chopped
  • 1 teaspoon pure, untoasted sesame oil (optional but recommended)
  • 1 teaspoon corn starch
  • 1/2 cup chicken/vegetable stock or water
  • 3-4 tbsp oil (I used sunflower, use any neutral oil)
  • 5 scallion stalks, white & green cut separately
  • 1/2 cup red onion, finely chopped
  • 1/2 cup fresh tomatoes, finely chopped
  • 3/4 tsp red pepper flakes (adjust to tolerance)
  • Salt to taste
  • 1.5 – 2 tbsp white vinegar (adjust to taste, or use a few dashes of balsamic vinegar)
  • For Garnish ‚Äď chopped scallions(green parts)

Method

Preparation

Clean the chicken, pat it dry. Cut the cleaned chicken into bite size pieces. Rub it with garlic, chili, soy sauce, salt & pepper, vinegar and let sit for about 25-30 minutes.

While the chicken is marinating, using your mortar and pestle or mini processor, crush the garlic and Fresno chillies to tiny bits.You could use some water if required for blending.

In a small bowl, mix up the soy sauce, chili tomato sauce, honey and sesame oil(if using). In another bowl, mix the cornstarch with the stock and set aside.

Cooking

In a wide skillet (I used my 12‚Ä≥), heat up 2-3 tbsp of oil on high. Pick up the marinated chicken pieces, shake to release vinegar and layer on the skillet and let sear on both sides, flipping in between. Make sure that the chicken pieces cook all the way through. This may take about 7-8 minutes or more depending on the size of pieces.

Once done, transfer the chicken pieces to a plate and reserve the drippings in the skillet itself.

Add the 3 tbsp oil into the same skillet and heat it up on medium. Add the crushed garlic chili paste  and fry up these for 20-30 second or so till you smell the aroma. Be careful that the garlic does not burn (else it will be bitter). Next add the chopped onions and scallions (white parts) and cook on medium high for 3-4 minutes or till light brown in color. Add the tomatoes next and let cook till they begin to soften. Next, add the ginger along with the soy sauce mix made earlier, let cook for 3-4 minutes till everything starts looking glossy or till you see bubbles on the sides. Next, add the cornstarch mix to the skillet. Reduce the heat to low and let everything simmer for another 2-3 minutes till the sauce thickens slightly.

Next, taste & adjust the salt in the sauce. Sprinkle the red chili flakes & vinegar to the skillet and stir everything well. Add the chicken & toss so that the pieces are evenly coated.

Garnish with chopped green scallions & serve immediately.

Categories
Brunch Easy Recipes Gluten Free Indian Streetfood Indo Chinese Non vegetarian Rice Dishes Seafood Stir-fry

Indo Chinese Salmon Bowl for One

Sinfully Spicy - Indo Chinese Salmon Bowl for OneI adore seafood, as you might already be noticing on the blog and on my¬†Instagram¬†feed. Quite a few seafood dishes¬†popping every other day! I seem to have inherited this love from both my parents. Growing up, unlike may north indian homes, fish and prawns formed an integral part of our meals.Right from purchasing the freshest catch to patiently cooking the bought, mom and dad made sure that through growing years, our taste buds acquired an afffinty for food from the sea . Even though fresh water fish is still more popular¬†with my family members and going by the rules, it is not food from the “sea” but you know what I mean.

Continuing my desire to develop new ways¬†of consuming fish,I am always on a look out for ideas.Talking about ideas, I have been eating this quick salmon bowl for lunch quite a lot these days. It is quick, healthy and does not leave you with that “heavy” feeling kind of meal. I could go for a jog after this, no kidding!

I have talked about Indo chinese flavors at length in so many of my previous post. Here,here and here. These two strong asian cuisines marry again and again inside my wok, always leaving me amazed at the robust flavor of the resulting dishes. We simply adore the flavors in our home, though strict foodies(without being at fault) will dismiss it away categorizing it as unauthentic.

Sinfully Spicy - Indo Chinese Salmon Bowl for One

When you are a foodie, you draw inspiration from anywhere and everywhere. When I visited my local asian store a couple of weeks back, I was drawn towards the teriyaki salmon bowls on display at their asian section. Tad overpriced at first look but then I notched forward and spotted big chunks of orange salmon glazed in a beautiful dark amber colored sauce, spliced with chilies and colorful , glossy vegetables on the side.The meal was indeed mouth watering and made complete sense. Immediately, the idea of playing with indo chinese crossed my mind. Grabbing my grocery bags in both hands, I yearned to get into my kitchen and stir up something. Sinfully Spicy - Indo Chinese Salmon Bowl for One This recipe came up on a whim.I did not even intend to post it but the colors looked so gorgeous once I plated that I took out the camera. It could be a great dinner option too. Just double the recipe for two people and if you have the time and inclination, stir up some vegetable fried rice. The aromatic indian spices, dashes of salty soy sauce & vinegar complement the rich fatty salmon in an excellent way along with the quick sweet tangy pickled vegetables which add that much-needed freshness in contrast to strong savory seasonings.

Sinfully Spicy - Indo Chinese Salmon Bowl for One

Printable Recipe

An easy recipe of salmon chunks stir fried with asian flavors. Use it as an outline and play around with the sauces/condiments used to suit your taste.

Ingredients

For the Salmon

  • 1 no 6oz to 8¬†oz salmon fillet
  • 1.5 teaspoon dark soy
  • 1 fat garlic, minced
  • 1-2 teaspoon white vinegar (adjust to taste)
  • 1 tsp toasted sesame oil (this is a strong-tasting oil, substitute with untoasted sesame oil or any neutral oil)
  • 2 tablespoons canola oil
  • 1 shallot, finely chopped
  • 1 fat garlic, finely chopped
  • 1 small Thai green chili, minced (adjust to taste)
  • 1 tablespoon finely chopped fresh ginger
  • 1/4 teaspoon coriander powder
  • Red chilli flakes to taste
  • 1.5 tablespoon Maggi chilli tomato sauce (or use 1¬†tablespoon tomato ketchup mixed with cayenne)
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon honey (or to taste)
  • salt to¬†taste
  • fresh cilantro

Notes

  1. Add any kind of vegetables, scallions, bok choy etc to this recipe while cooking.
  2. You could add dashes of Sriracha or hot sauce for additional heat.

For the Pickled Vegetables

  • 3 tablespoon white vinegar
  • 1¬†teaspoon sugar
  • 1 Thai green chilli, minced
  • salt to taste
  • 2-3 radish, julienned
  • 1 small persian cucumber,¬†julienned

For Serving

1/3 cup leftover steamed jasmine or plain rice (optional)

Method

Using a sharp knife, cut the salmon fillet in small cubes. In a bowl, transfer the cubes and mix the soy, minced garlic, vinegar and sesame oil with it. Let sit for 10 minutes.

While the salmon is marinating, proceed to make the pickled vegetables. In another bowl, mix up the vinegar, sugar, salt and minced green chili. Mix. Add the julienned vegetables and refrigerate.

In a pan or wok, heat up the canola oil to smoky. Immediately add the chopped shallot, garlic and ginger. Saute for 1-2 minutes till you smell a nice aroma. Add the coriander powder. Saute for 1 minutes. Then add the marinated salmon text along with . Stir fry the salmon on high for 3-4 minutes. They cook up fast so keep a close eye. Towards the last minute of cooking add the chill-tomato sauce,red chill flakes,garam masala, honey and adjust the salt. Also, check the tang from vinegar at the end of cooking. You can some more if you like. Sprinkle fresh cilantro.

Serve immediately alongside some leftover rice and pickled vegetables from the refrigerator.

Thanks for stopping by.

Stay Spicy!

 

Categories
Appetizers/Snacks Breakfast Brunch Easy Recipes Festival Recipes Gluten Free Indian Curry Indian Streetfood Rice Dishes Side Dishes Snacks Stir-fry vegan Vegetarian

Roasted Flattened Rice & Spiced Sweet Peas (Chivda-Matar)

Sinfully Spicy : Roasted Flattened Rice With Spiced Sweet Peas (Chivda Matar) #indianMany times, it really takes a beating to make favorite foods from childhood healthier. I don’t know. I always feel that childhood could absorb all that gluttony of sweets, fat and carbohydrates. Not that now my metabolism won’t permit, but my mind seriously watches goes into my system. When I was changing this recipe of fried chivda(flattened rice), a favorite snack from my years of growing up and an immensely popular street food in the northern parts of india,usually served in soiled newspaper cones, I wanted the flattened rice to make the same crackling cripsy sound between my teeth as it should ¬†but did not want to sink it down in a pool of hot oil. I wanted that rich salty grease¬†from it to drown my tastebuds and coat the roof of my palette but did not want to witness the flakes swimming and popping inside oil. Not really.

Sinfully Spicy : Roasted Flattened Rice With Spiced Sweet Peas (Chivda Matar) #indian

Sinfully Spicy : Roasted Flattened Rice With Spiced Sweet Peas (Chivda Matar) #indianYou know sometimes, you might feel that the close-to- perfect meals that you see on this blog are easy and I work wonders like michelin chefs in my home kitchen,but truth be told, on few days, there are bundles of failures and wastage (eeeks) associated with experimenting while cooking .It happens al the time with me, I dream of something and the reality of the finished dish is not so awesome. Anyhow,while I turned to my try-new-things idea, out came the cookie sheet and on the lines of making granola, I set out. I tossed the flattened rice in tablespoons of oil and actually used all the patience I could muster at that ungodly hour of the night to lay it in a single layer. I might have gone  a bit too far by actually trying to separate each and every rice flake from the other with help from chopsticks under the dim night kitchen lights. Hmm. Into a low oven for under half an hour and out came the baking sheet. My fears came to life when the rice did not look or smell up to the mark, not like I dreamt it to be. I would not categorize it as inedible but the long story short, the granola procedure failed me.The count of  beating went another notch up. Some other  time,I told myself and retired to bed.

Sinfully Spicy : Roasted Flattened Rice With Spiced Sweet Peas (Chivda Matar) #indianThen another day, in the bright of the noon, I took out the trusted cast iron skillet, heated oil to smoky and sizzled rice flakes in it and then with a lot more patience on my side, watchfully, slow roasted the chivda, stirring it continually with fork to a crispy goodness, sniffing it, observing how the toasted brown to a bowlful, one which crinkled in the mouth and coated the tastebuds with salty fat. I got it.

Sinfully Spicy : Roasted Flattened Rice With Spiced Sweet Peas (Chivda Matar) #indianWhen we were kids, 5 pm foods were the best.No jokes. From piping hot samosas and jalebi from the neighbourhood halwai (sweets vendor) or instant noodles from neon yellow pouches, curry puffs and puddings, fruit shakes to potato balls, it was real fun everyday to see mom, badi mummy(my grandma) and aunts cook up new things for us.This chivda (flattened rice) is one from those days. During the spring and early summer season, fresh peas were tossed in cumin and green chillies and served along side. The rustic, mish mash snack plate of sorts is a burst of textures Рsweet, salty, smoky and hot. The chaat masala and bits of ginger combine with the sweetness of those peas to make up a pleasing bite. I could never get the same taste with frozen peas, you need to make this before the fresh pea season lasts. Whats more? Its gluten free, vegan and tad healthy. Go make some. Now.

Sinfully Spicy : Roasted Flattened Rice With Spiced Sweet Peas (Chivda Matar) #indian

 Printable Recipe

Both the components of this recipe can be done ahead. Roast the chivda (flattened rice) and store it in air tight jar for up to a week. I usually make the peas 3-4 hours ahead (they have better flavor if they sit for a while) and warm up later but you can totally make them when ready to serve.

Ingredients (Serves 4-5)

For the Roasted Chivda (Flattened Rice)

  • 4 tablespoons of oil
  • 2.5 cups thick poha¬†(flattened rice, available in any indian/pakistani stores)
  • 1/2 tsp salt
  • 1/2 teaspoon sugar
  • Optional ¬†– add any nuts or seeds of choice, peanuts, cashews, raisins, sunflower seeds etc

For the Spiced Peas

  • 10oz (about 280 grams) shelled fresh peas, blanched
  • 2 tablespoon oil
  • 1/4 teaspoon cumin seeds
  • 1/3 cup finely chopped onion (from 1 small onion)
  • 2 tablespoons minced fresh ginger (about 2.5″ piece of ginger)
  • 1/2 teaspoon roasted cumin powder
  • 2-3 Thai green chillies (or adjust to tolerance)
  • 1/2 teaspoon garam masala¬†
  • salt to taste
  • 1/4 teaspoon chaat masala (skip if you do not have, and add fresh lemon juice to taste)
  • 1.5 teaspoon fresh lemon juice (or to taste)
  • 1 tablespoon chopped fresh cilantro (from 4-5 stalks, optional)

Method

Roast the Chivda

In a wide, cast iron skillet (I use my 10″) , heat up the oil to the point that it about to smoky. Put off the stove. Take a fork in one hand and start adding the flattened rice with the other, continuously stirring else it will burn. Add all of the rice, and stir so that all the flakes are coated in oil. Add the salt and stir to combine. Return the skillet to stove and on low heat, let the rice toast up. Keep on stirring it a lot of times, else it will burn and you will see that the flakes start to change color. You will smell a nutty aroma too. It takes about 8-10 minutes on low heat for the rice to completely roast and turn pale brown. This time will depend on the variety and thickness of flattened rice you are using. Adjust.

Once the flattened rice has roasted, let it cool down completely. Transfer to an air tight jar. Use a clean, dry spoon to serve it. Store up to a week.

Make Spiced Peas

In a wide pan,¬†heat up the oil on medium heat.¬†Once heated, temper the oil with cumin seeds and wait for them to crackle.Add the chopped¬†onions to the pan and let the onions cook¬†till transculent.Don’t brown them.Next, add the chopped ginger & green chili to the pan and cook for 2-3 minutes.

Add the blanched peas next along with garam masala and salt to taste. Stir to combine and let cook on medium heat for 3-4 minutes.

Add the chaat masala and chopped cilantro next and stir fry on high heat for 3-4 minutes, continuously stirring.Take care that the peas do not turn mushy.

Put off the heat, add fresh lemon juice.

To serve, plate up the roasted chivda and spicy peas. Add 1 teaspoon of granulated sugar on top along with a sprinkle of red chili flakes. Enjoy with a cup of chai.

Thank you for stopping by!

Stay Spicy.

 

Categories
Appetizers/Snacks Brunch Easy Recipes Gluten Free Indian Curry Indian Streetfood Seafood Side Dishes

Hot & Tangy Pan Fried Fish (Chatpati Macchi )

Sinfully Spicy - Tangy Pan fried FishGrowing up, we ate ridiculous amounts of fish. Friday was precisely the day to turn to our local fish monger, who proudly called a dimly lit, dilapidated tiny room as his shop but boasted of best quality fish in the neighborhood. The place smelled of salt and sweat and was choked with buyers most part of the day. There was the owner and two helpers who sat at the back corner of the room, cleaning and cutting fish at a constant pace, hardly lifting their heads to see what was going on around them. They did not talk to each other or exchange glances, those expressionless faces often left me wondering as to what their motivation could be to come to this job everyday. Anyhow, the owner solely dealt with each customer and maintained level-headed heated & humorous bargains. The regulars, obviously had a better chance compared to everyone else to snatch an unbeatable discount.

On each visit, I saw my dad, inquiring the price of one variety more than a couple of times, smirking, looking at him and then quickly pointing to some other variety in few minutes,repeating the process with all the seafood infornt of him. After good fifteen minutes or so of this (almost) wordless conversation, just looking at  each other, soft smiles and the owner came out with his  best offer. In less than ten minutes, we were headed back home, walking hand in hand, thinking about fish meals later in the day.

Sinfully Spicy - Tangy Pan fried Fish

Sinfully Spicy -Marinated fishThis is usually a way of life in India. Bargaining. Close association with store owners and vendors, knowing a little more than usual about them, discussing with them, arguing with them, saying the hardest, listening the heartiest, it is often enjoyable and seldom effortless. After living in States for all these years, everytime I go to India, I vouch to put forward my best foot when out strolling and shopping in the bazaars, much to the disappointment of mum who thinks I have kind of lost my skills.

Sinfully Spicy - Tangy Pan fried Fish (Chatpati Macchi)Eating fresh water fish is another agenda¬†when visiting. Mom’s fish curry with in season rohu(carp) or fried fish with¬†surmai. This spice rubbed pomfret is another favorite and so is this mustard laced light fish curry. You could get an idea from all these recipesthat I have already shared here about how serious my love is for all seafood.

Sinfully Spicy - Tangy Pan fried Fish (Chatpati Macchi)I am really lazy when it comes to cooking just for myself. If it’s not buttered toast or scrambled eggs for lunch,this quick, pan fried fish is what you will find me pampering myself with for the past couple of months. It is pretty simple and fast to put together and differs completely from another pan fried fish I have posted earlier. This recipe¬†relies on warm flavor¬†of ginger, sharp garlic and the grassy heat of green chillies along with a tang from vinegar & chaat masala¬†to¬†¬†give the required acidity as well added notes of ¬†heat. I pan fry the fish in virgin mustard oil, you need to try fish cooked in it to know how awesome it tastes but olive oil will work fine too. Also, broccoli or zucchini is my preferred side with seafood, however you can serve some rice pilaf or lentils too.

Sinfully Spicy - Marinated for Tangy Pan fried Fish (Chatpati Macchi)

Printable Recipe

Ingredients (Serves 2)

  • 1 lb fish, cleaned( I use Tilapia, I asked my butcher to cut in into 4 thick pieces. Or use ready to use thick fish fillets)
  • scant pinch turmeric powder
  • 3 garlic cloves, roughy chopped
  • 2¬†inch fresh ginger shoot, roughly chopped
  • 1-2 Thai green chillies (adjust to tolerance)
  • 1.5 tablespoon¬†oil (grapeseed or canola)
  • 1/2 teaspoon dijon mustard (or use¬†bottled¬†kasundi¬†sauce)
  • 1/4 tsp roasted cumin powder
  • 1/2 tablespoon chaat masala (homemade¬†or store bought)
  • 1 teaspoon¬†garam masala
  • 1.5 tablespoon distilled white vinegar
  • 1/2 teaspoon red chilli flakes (adjust to taste)
  • 1.5 or 2 tablespoon rice flour (or as needed)
  • salt to taste
  • Mustard Oil ( or grapeseed/canola oil)to cook
  • chopped cilantro, lime wedges to serve

Notes –

  1. If you do have chaat masala, add 3/4 tablespoon fresh lime juice and 1/4 teaspoon smoked paprika to the marinade.

Method

Pat the fish completely dry using paper towel or kitchen towels.Sprinkle with turmeric and set aside.

Meanwhile, using your mortar and pestle, smash the garlic, ginger and green chillies to a coarse paste.

In a medium bowl, add this paste along with all of the ingredients listed except the rice flour to form a marinade.Rub the fish with this marinade. Let sit refrigerated for atleast 30 minutes or not more than 1 hour.

When ready to cook, set the fish out of the refrigerator.

In a heavy bottomed, wide pan (I use my cast iron) , heat up 1-2 tablespoon of oil on medium. Mix the rice flour 1/2 tablespoon at a time with the fish. The liquid in the marinade and from the fish should be enough to moisten the rice flour. We are not looking for any batter or flour dredging here. The flour will scantly stick on the fish here and there. If you feel that you have added too much flour, use 1-2 tablespoon of water. If you feel that the marinade is still runny (this will depend on the variety and water content of the fish), add more rice flour.

Pan fry the fish on medium low heat in a single layer, flipping midway to brown on both sides. It took me about 3 minutes per sides. (If your fish cut is thicker, it will be more time to cook and vice versa).

Sprinkle with some chaat masala and red chili flakes as soon as the fish is cooked, if you would like (depending on how tangy or hot you like)

Sprinkle chopped cilantro on top. Serve immediately with lime wedges, steamed broccoli or choice of steamed vegetables, rice pilaf or lentils.

Categories
Condiments/Spice Blends Easy Recipes Gluten Free How To Indian Streetfood Pickles/Preserves Salads Seafood Vegetarian

Homemade Chaat Masala (Hot & Tangy Spice Blend)

Sinfully Spicy - Homemade Chaat Masala (Hot & Tangy Indian Spice Blend) RecipeAlong with¬†garam masala or the hot indian spice blend which got more popular in the west, I find chaat masala¬†equally¬†versatile and quite frequently¬†used in my kitchen. ‘Chaat‘ translates to any snack or¬†food item served on the streets¬†in the northern parts of India and ‘Masala‘ in Hindi refers to any sort of (dry or wet) spice blend. If you happen to hit streets in India for food, mostly everything that you will order will come to your table speckled with generous pinches of chaat masala, of course making it lip smacking good and adding¬†a myriad array of tart, salty and hot flavors all at once.It is essentially the spice blend which you will spot on top of pakoras(fritters), tandoori chicken, kebab platters, murgh¬†tikka,¬†chaat items (of course), mixed in with¬†raita¬†(yogurt dip) and sometimes sprinkled over side salads and onions in indian restaurants here.The one which punches all the senses in the first bite and with a tempting flavor profile¬†of tang and heat.

Sinfully Spicy - Homemade Chaat Masala (Hot & Tangy Indian Spice Blend) RecipeI would essentially compare chaat masala to the movie theatre popcorn seasoning (oh I love those) which come in all sorts of flavors and add the much-needed zip to your treat.The only difference that can be pointed here is that even though the spice blends differ from brand to brand and home to home and cook to cook but all are referred to as just ‘chaat masala‘. If you are buying from the stores, pick up a couple of brands, try, choose your favorite and stick to it. I am using the same brand for more than a decade and its worth all your money. While you will sniff and taste warm and (slightly) bitter notes¬†in garam masala, chaat masala is sour and peppery with a pronounced heat level. It is a strong blend, one with a kick, in aroma¬†as well to taste.

Sinfully Spicy - Homemade Chaat Masala (Hot & Tangy Indian Spice Blend) RecipeAfter I¬†¬†came to the States, like many immigrants starting their life, building bit by bit,¬†accepting the smoothness of life here (trust me it didn’t come easy),I recollect how¬†in those days, we did not own a car and trip to indian grocers was a hardly a once or twice a month activity.Even after making ten lists, I would forget a lot of pantry staples. It was during that time that I delved¬†into making my own spice blends.I found this recipe last month scribbled at the back of an old notebook while I was spring cleaning the garage of old boxes from moving ¬†and with an afternoon to kill ahead of me, I blended up some chaat masala. For those of you who happen to live in a place where indian grocer are quite far away to drive to or simply just to try your hand at homemade blends,this recipe could be a starting point. Play with it. Measure, grind, sniff and taste. Add or take items as per your liking. Let the flavor and aroma of spice that you like shine.

Sinfully Spicy - Homemade Chaat Masala (Hot & Tangy Indian Spice Blend) RecipeFor all practical reasons, almost always,I go and pick up a pouch from the grocer shelf for the heck of convenience but it is less in comparison to homemade.Trust me on that. Make some and sprinkle on anything and everything you want. It goes very well on top of cut up raw vegetables like cucumbers, celery, radishes or baby carrots. Add it to marinades (just be cautious of heat) and salad dressings. Use it on grilled meats or seafood. My favorite way is to dredge a lime wedge in it and slowly savor it, try it, its addictive!

Printable Recipe

Ingredients (Makes approximately 3/4 cup)

  • 1/4 cup coriander seeds
  • 1/4 cup cumin seeds
  • 5-6 whole dried red¬†kashmiri¬†chillies (remove stems, adjust to taste)
  • scant 1/2 teaspoon¬†ajwain¬†(carrom) seeds
  • 1 tablespoon whole black peppercorns
  • 1 small green cardamom, whole
  • 1¬†small clove
  • 1/4 inch cinnamon stick
  • 2.5 tablespoons¬†amchoor¬†(dry mango powder, buy online¬†here)
  • scant 1/4 teaspoon citric acid powder
  • 1¬†teaspoon¬†kashmiri¬†chilli powder (or paprika)
  • 1/2 teaspoon¬†kala namak(black salt, available in indian storesskip if you do not have)
  • 2-3 dried mint leaves¬†
  • 2 tablespoon salt (or to taste)

Method

In a dry skillet, lightly dry roast coriander seeds, cumin seeds, whole chillies, ajwain, peppercorns, cardamom, cloves and cinnamon stick, each spice one at a time, separately, on low heat. Do not let the spices turn brown. Let cool completely.

Put the roasted spices along with other items into dry coffee grinder or spice grinder and blitz to a fine powder.

Store in air tight container at room temperature for up to 6 months.

Enjoy & Thanks for stopping by!

Categories
Desserts Easy Recipes Festival Recipes Indian Streetfood Pasta/Noodles Vegetarian

Rabdi Falooda With Rose Jelly (Vermicelli Dessert)


Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)This recipe is my take on the¬†popular indian dessert called ‘rabdi falooda‘, which is basically vermicelli (falooda) soaking in sweet thickened milk(rabdi) and consisting of a burst of texture in every bite, for it is studded¬†with chopped nuts & soaked basil seeds and is usually topped with a big scoop of ice-cream. To me this dessert brings with itself the memory of my college days. When we set out in the wee hours of the morning for a tour of the city. Shopping in our minds and skipping breakfast so that we could start as early as possible, hopping on to three or four buses (the Delhi metro was not¬†operational back then)¬†and changing routes as per bus schedules that day, we measured length and breath of the city to reach our favorite area in the south of Delhi. If you reached the place by 11 in the morning, the day presented myriad way to shop, eat and relax.Not only you could choose and bargain with the vendors over your favorite chunks of bohemian jewelry at length but reaching early would also mean that the time spent in queue at the eating joints would be less.¬†What I would have on my mind since morning were the silky smooth milk shakes and dense rabri falooda in the tallest tumbler available there, I always made sure to ask for an extra serving of that leathery cream from the earthern pot to chew on. After a tiring day, I inhaled the chilled rabri falooda¬†like a portion of ambrosia – full of textural bites and smelling of rose and cardamom.

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)Prepare the ingredients before you start layering. Add as much or as little of whatever you want.

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)The weather in my part of the world has already touched 80 F and we could not have asked for a better dessert for Holi (indian color festival) last week.¬†This dessert,¬†or if you want, call it a thick sweet cold beverage is served with a straw as well as a spoon.It is an immensely popular as a street food in Delhi but maybe not so much in the rest of India since it was the husband’s first time sampling it.There are many flavors and combinations that can be done – talk strawberry, talk vanilla or butterscotch but my favorite has always been the rose.So exotic and extremely cooling on a warm¬†day. It¬†is something you are bound to like. I made it last week and served¬†along with nuggets of homemade rose jelly thrown in. It was¬†well received and all I could say is that I wish I could have made a little more.

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)Before I hop on the recipe, we are already into the last few days of nomination for Saveur Blog Awards. Please help my blog reach the shortlists if you enjoy my work. You can cast your vote here. Thank you.

Printable Recipe

Ingredients (Makes 2-3 servings)

  • 1 package falooda sev ( 2 oz, or use vermicelli)
  • Rabdi, as much as you like¬†(recipe below)
  • Whipped Cream, as much as you like (recipe below)
  • Rose Jelly, as much as you like (recipe below)
  • Rose Syrup,¬†as much as you like
  • Chopped pistachios or almonds,¬†as much as you like
  • Chopped fruits, any kind,¬†as much as you like
  • Soaked basil or chia seeds,¬†as much as you like

For the Rabdi

  • 1 no 12 oz evaporated milk can
  • 1.25 cups whole milk
  • 2 no green cardamom pods
  • 2-4 tablespoon sugar (adjust quantity depending on how sweet you desire)
  • 1.5 tablespoon rose-water

For the Rose Jelly

  • ¬†3¬†tablespoon water,¬†room temperature
  • 1.5 tablespoon unflavored powdered gelatin
  • 4 tablespoon rose syrup (easily available in indian/pakistani/middle eastern stores, I use¬†this )
  • 3/4 cup hot water
  • 2¬†tablespoon granulated sugar
  • 2¬†teaspoon fresh lime juice

For the Whipped Cream  

  • 1/2 cup cold whipping cream
  • 1.5 tablespoon powdered¬†sugar
  • pinch green cardamom powder (optional)

Notes

  • Use a dollop of Cool Whip or your favorite ice cream on top.
  • You can add chia, sunflower seeds for extra crunch.
  • If you do not get rose syrup, use strawberry syrup at the bottom layer and for making jelly.

Method

Making Rabdi (This can be done 1-2 days in advance)

Pour evaporated milk whole milk and cardamom pods into a heavy, deep bottom pot (preferably non stick) and put on stove on medium low heat. Let the milk cook till it is reduced to half the quantity.You will need to stir every few minutes or so, make sure that it does not stick to the bottom of the pot. You can scrape the sides as you stir. The milk will thicken and change color to pale. After about 30-40 minutes, you will see that the milk is thickened.Put off the stove.Pick out and discard the cardamom pods.

Let cool down slightly (about 5-8 minutes). Add sugar and mix well. Let sit to cool down completely. Once cold, stir in the rose-water.

Refrigerate for at least 4 hours or till ready to use.

Making the Rose Jelly (This can be done 1-2 days in advance)

In a small bowl, add 3 tablespoon water and sprinkle the gelatin on top. Let bloom.

Meanwhile, in a small jug/tumbler, mix together hot water, rose syrup, sugar and lime juice. Stir so that sugar has dissolved. Add the bloomed gelatin to it.

Let stand at room temperature for 15 minutes to cool down.

Pour into a small square glass dish and refrigerate for at least 5 hours. Once chilled and set, unmold (by running a sharp knife along the edges and tapping the bottom of inverted dish) and using a sharp knife cut into squares.

Refrigerate until ready to use.

Making the Whipped Cream (This can be done 1 day in advance)

In a cold bowl, using a whisk or hand mixer, whip up the cream to soft peaks. Add powdered sugar 1/2 tablespoon at a time and whip to incorporate.

Refrigerate until ready to use.

Making Rabdi Falooda

Cook the falooda sev or vermicelli as per package instruction.Let cool completely. Toss the noodles with rose water.Chill for at least 30 minutes.

Start with 1 tablespoon rose syrup at the bottom of a tall glass. Add the chilled faloooda(or vermicelli). Add 2-3 tablespoon of cold rabdi. Top with 1 tablespoon chopped nuts and 1-2 cubes of rose jelly.

Repeat 2-3 times to make a layered dessert. Top with a dollop of whipped cream or ice cream.

Serve chilled.

Enjoy & Thanks for stopping by!

 

 

 

 

Categories
Breakfast Brunch Festival Recipes Indian Curry Indian Streetfood Mains vegan Vegetarian

Aloo Jhol-Poori (Spicy Potato Curry & Fried Puffed Flatbread)



Sinfully Spicy : Aloo Jhol Poori (Spicy Potatoes & Fried puffed bread)Long railway journeys.Picnics.Lunch.Festivals.Breakfast.Street Side Eating.Snacks.Dinner. Name the occasion and ‘poori‘, this deep-fried,unleavened bread has been my companion. Thin, thick, staining fingers¬†with oil, flavored with ajwain(carrom seeds)or not,crispy, soft – this little puffy bread ¬†has been a steady thing in our kitchen, bringing us comfort and gluttony(sigh!).I could trade saturday pancakes for these, for they will bring the same deliciousness to the table.

Sinfully Spicy : Aloo Jhol Poori (Spicy Potatoes & Fried puffed bread)Poke your finger to puncture that crispy skin on top, bloated from the heat of deep-frying and chew on it.¬†Combine it with a spicy potato slurry or jhol and you have an overdose of carbohydrates,but, trust me you could¬†feel bad before eating these or after, but, never ever while eating jhol-poori.It is not a that healthy,’superfood’ thing, but most good things in life bring a fraction (or more) of guilt with them! Or so I think.

Chopped or pureed vegetables like spinach and methi (fenugreek) leaves are many times added to the dough as variations. You could add a lot of or less powdered spices as per your liking. You could even mix up flours – semolina, cornmeal or all-purpose flour to whole wheat flour and fry up. The tastes and texture changes but the dough takes all for there is hardly anything deep-fried which tastes less than lavish. You get what I mean,right?

Sinfully Spicy : Making Pooris (fried puffed bread)

Sinfully Spicy : Making Pooris (fried puffed bread)

Sinfully Spicy : Making Pooris (fried puffed bread)

Sinfully Spicy : Aloo Jhol Poori (Spicy Potatoes & Fried puffed bread)

A hot cup of chai,¬†stale¬†pooris¬†slathered with chutney or pickles rolled into a cigar in hand is how enjoy it the most but traditionally pooris¬†are served with a side – usually a spicy potato based dish(though in many parts they serve with meats and fruit purees too) and essentially achaar(pickle), mango or lime in my grandma’s house.In my family, the side curry¬†is cooked without onion and garlic and I still make it the same .However there are no rules, if my grandma was short on time, she would sometimes slice a few sweet mangoes or so with them. Basically, you get the idea – its is delicious with just about anything.

Sinfully Spicy : Aloo Jhol Poori (Spicy Potatoes & Fried puffed bread)Jhol Poori is a combination which makes an appearance atleast once a month in our house if not more. In my mums house, this forms Sunday breakfast, every other sunday. While I knead the dough, the pressure cooker hisses and the potatoes boil inside.A quick tempering with simple aromatics-pungent hing(asafoetoda),smoky cumin & turmeric hit the hot ghee followed by tomatoes, green chillies & ginger,awkwardly crumbled potatoes join the pot, simmer for under twenty minutes or so and done. While traditionally jhol is a term used for much thinner, almost water like consistency, we like ours on the thickish gravy side, just go stingy on the amount of water that you add, everything else remains the same.

Sinfully Spicy : Aloo Jhol Poori (Spicy Potatoes & Fried puffed bread)

Aloo Jhol Recipe

Preparation Time :- 30 minutes
 
Cooking time – About 2 hours (Depends on cut, type & size of the meat)
 
Ingredients (Serves 3-4)
 
  • 1 lb stewing mutton/lamb/beef , cubed
  • 2 medium potatoes,peeled & quatered (You can use any potatoes of choice)
  • 2 nos indian bay leaves (tejpatta)
  • 1 ” cinnamon stick
  • 2 medium red onions, finely chopped (about 1/2 cup)
  • 3 medium tomatoes, finely chopped (about 3/4 cup)
  • 1/2 tsp red chilli powder (or cayenne, adjust to taste)
  • 1/2 tsp jaggery (or brown sugar to taste)
  • 1/4 cup mustard oil (substitute with canola/vegetable/sunflower/grapeseed oil )
  • salt to taste
  • 1.5 cups water
  • Chopped cilantro for garnish
 
For the spice paste:-
 
  • 10-12 whole dry red chillies (I use kashmiri mirch)
  • 1 tsp cumin seeds (jeera)
  • 1/4 tsp fennel seeds (saunf)
  • 2 tsp coriander seeds (dhania)
  • 6 whole green cardamom pods (hari elaichi)
  • 4 cloves (laung)
  • 8 black peppercorns (kali mirch)
  • 5 plump garlic cloves
  • 2 ” fresh piece of ginger
  • Water for soaking the spices (about 1/4 cup)
Notes:-
 
Whole Kashmiri mirch lends a rich, deep scarlet color to the gravy without the heat & they are easily available in indian stores. You can de-seed the chillies to reduce heat further.The actual heat in the dish comes from the use of red chilli powder & black peppercorns. However, you can also adjust the amount to tolerance.
 

Method:-

Soak the chillies, cumin , fennel & coriander seeds, cardamom pods, cloves & peppercorns in 1/4 cup water for about 15 minutes to soften. Drain & tip into a blender. Reserve the soaking liquid. Grind the soaked spices along with garlic & ginger to a smooth paste. Use the soaking liquid if required while grinding.

Marinate the cubed mutton in half of the spice paste for 15 minutes.  While the mutton is marinating, heat up the oil in a heavy bottomed pot with lid on high heat till you see ripples on the surface. At this point reduce the heat to medium & wait for 2 minutes. Temper the oil with tejpatta & cinnamon stick. Wait for 15 seconds till you smell the aroma. Next, add the chopped onions to the pot & cook on medium heat with stirring till they turn golden brown.About 8-10 minutes.

Next, reduce the heat to low & add the chopped tomatoes along with the spice paste, red chilli powder & cook the mixture for about 8 minutes, stirring continously till you see oil separating on sides of the pot. At this point,again turn the heat to medium &¬†add the marinated mutton & salt. Saute for 10-12 minutes till the mutton pieces are slightly browned. You will see water from mutton separating at this point but that’s okay.

Cover the pot, reduce the heat to low & let the lamb cook in its own juices till about 90% cooked. For the kind of mutton I used, it took approximately 40 minutes to reach that stage. You can use your slow cooker or pressure cooker also for cooking the mutton. I prefer to cook it lid on.

Add the potatoes & jaggery next along with 1.5 cups of water. Check the salt. Cook covered on low for another 20-25 minutes till the mutton is tender & potatoes are soft but not mushy.

Switch off the heat & let the curry sit covered for atleast 20 minutes or till ready to serve. Garnish with chopped cilantro & serve warm with salad,plain or jeera rice.

Poori Recipe

Poori (Deep Fried Puffed Bread)

Ingredients (Makes 12-14 pooris)

  • 1.5 cups atta (durum wheat flour)
  • 1/2  tsp salt
  • 1/2 tsp ajwain (carom seeds,optional)
  • 1/2 cup – 3/4 cup water
  • 1/4 cup canola oil (required while rolling the dough)
  • Oil for deep-frying

Method

In a ‘paraat’ or wide dish, mix flour, salt and ajwain. Adding little water at a time, knead until smooth, 1‚Äď2 minutes to make a stiff dough. You can refer to step – step method on kneading  roti dough in my previous post.The dough for poori has to be more firm so add lesser quantity of water.

Once kneaded, there is no need to rest the dough.Divide into equal portions.Roll each portion between palms to make balls(about the size of a lime).

Pour 1/4 cup canola oil in a small bowl. Set about 2 inches of canola oil  for deep frying to heat up in a kadhai or a wide skillet.

Start with 1 ball at a time, dip the ball in bowl of oil,  flatten it lightly on the rolling board and with the help of a rolling-pin, roll into a 3″ or 4″ circle, about 1/8 thick.When you are rolling, you could slather some oil if  dough sticks. It takes practice to get the shape. Even if you don‚Äôt get perfect rounds its okay, doesn’t affect the taste. When you are rolling the dough you can lift it and move it around to get a round of uniform thickness.

To check the temperature of the oil, pinch a small portion of dough and add it to the oil, it should quickly rise to the top without changing color. If the dough rises slowly or remains at the bottom,wait for the oil to heat up.

Once the oil is hot, fry rolled up rolled dough one at a time, flipping once, lightly pressing with a slotted spoon (else it will not puff up), until puffed and golden brown, about 30 seconds to 1 minute. Transfer the fried poori to paper towels to drain. Serve hot.

Thanks for stopping by.