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.
Come end of September and its time ofÂ autumn festivitiesÂ for Indians.Hindus all over India celebrateÂ NavratriÂ (nine days of fasting & feasting),worshipping Goddess Durga Â in nine pristine forms,each form depicting a virtue .Â RamlilaÂ is a traditional, nine or ten-day long drama stagedÂ during these days in northern india to portray the life events of LordÂ Rama and his victory over the demon kingÂ Ravana.The last day which is a celebration of this triumph is observed asÂ Dusherra.
Year after year we looked forward toÂ RamlilaÂ Â days. There would be a nip in the air,schools would be off andÂ bazaarsÂ all geared up to witness the hustle and bustle of upcoming festivals.Quite a lot of big and small fairs dotted our town,each locality showcasing its grandeur through decorations,much pomp & show,some having lighted displays,other luring crowds with musicals.Before you go into thinking about a fairyland, the ramlila grounds were dusty and crowded, cramped shoulder to shoulder with people,with flashy neon or fluorescent light banners and the music shows – a cacophony of loudspeakers which sore your ears few minutes into listening but, in those days I LOVED all of that. My enthusiasm could be might low if I visit the fair nowÂ but in those days,every evening, dressed our best,we left the house together to visit a new ramlila ground.
Walking through the dimlyÂ lit,narrow roads and holding each other’sÂ hand, carrying goodies in the other,Â we would come back home around midnight from the last day atÂ ramlila,after having witnessed the demon effigies burnt to ashesÂ and the fireworks that followed to cheer the triumphÂ of good over evil.Legs aching due to long waits in the queue for almost everything but stomachs stuffed to content with piping hotÂ jalebisÂ fresh from theÂ halwaiÂ stalls and our hands full with knickknacks bought from the toy stalls – bubble guns, imitation bows & arrows, helium balloons, pinwheels and candy.All we chatted about were the rides at the fair and how to make next few weeksÂ to Diwali fun!
Sometimes I feelÂ how growing up, for us the means of entertainment were so uncomplicated.I remember playing on terrace for hours with tinyÂ earthen pots and teaÂ cups boughtÂ from the potter stalls atÂ ramleela, on few days we played cricket for hours in theÂ aangan (yard),onÂ mostÂ evenings we wanderedÂ miles and miles in the park chasing butterflies and bees or hopelessly trying to create colorful illusions withÂ pinwheels. Festivals likeÂ Holi,Â DusherraÂ andÂ DiwaliÂ were longed for, for months. Mum tells me that I had quite a keen interest in all things culture and mythology.
No computer, no DVDs, no play stations, no just dance, no karaoke. Entertainment did not come out of Â LCD screens, it was way real. Sorry for sounding like a grandma but I dare not talk aboutÂ the simplicity of those days!
Jalebi is the one of the popularÂ mithaiÂ which was popular in my part of town on Dusherra, which falls on 3rd Oct this year.For me on this day nothing else will suffice as dessert if it’s not jalebi.Â Comparable to a funnel cake but eggless and fermented, Â jalebi is a crisp, deep-fried maida (flour) batter,soaked in sugar syrup long enough to sweeten it but not let it turn soft. The sugar syrup may or may not be flavored with cardamom, saffron or rosewater. As the fermented batter is piped into the hot oil, it swells and comes sizzling up,changing its color to golden. The crisp concentric fried batter are then dunked in warm sugar and served with cold unsweetened milk or rabdi. However, myÂ favorite way to serve hot jalebis is with dahi (plain unsweetened yogurt).
Ingredients (Makes 20-25Â Jalebis)
For theÂ Jalebi
1 cupÂ maidaÂ (all-purpose flour)
1.5 tbsp cornstarch
1.5 tbspÂ besanÂ (fine ground gram flour)
1 tsp yeast
1.5 tbsp meltedÂ gheeÂ (use any neutral oil for vegan version)
2 tbsp whole milk plain yogurt, at room temperatureÂ (skip for vegan, see notes)
1/8 tsp saffron powder (crush a few saffron threads between palms)
1-2Â drops orange food color(optional)
1/4 to 1/3 cup luke warm water + 2-3Â tbsp warm water for dissolving yeast (adjust water quantity for right consistency)
Canola/Sunflower Oil for frying (You can add 1-2 tbspÂ gheeÂ to itÂ for a nice aroma)
For the Sugar Syrup
1.5 cup granulated sugar
1 cup water
1-2 green cardamom pods, cracked open or 1/4 tsp green cardamom powder
1/4 tsp saffron threads
1 tsp fresh lemon juice
Optional Flavorings – rose water,Â kewraÂ (screwpine water)
In a small bowl, add of scant pinch of sugar and 2-3 tbsp of warm(not hot) water, dissolve yeast and let sit for 5-8 minutes. Let the yeast bloom (you should see frothÂ on top).If the yeast does not bloom, discard and start the batch again.
Meanwhile, in a large bowl, sift theÂ maida, besan and cornstarch. Add the saffron powder.Using your finger, lightly mixÂ theÂ gheeÂ and yogurtÂ with the flour. Add the bloomed yeast mix, orange food color and slowly add luke warmÂ water to make a smooth,lump free batter. Be doubly sure that the batter has no lumps, it is a very important step. Add the water a little at a time and incorporate.The consistency should be like aÂ thickÂ pancake batter. Cover the bowl with a cling film and set aside in a warm place to ferment for 2-3 hours. (The batter will ferment quickly, about 1-2 hours during summer months but could take longer during winters) Do not disturb it during fermenting.
10-15 minutes before you are ready to fry theÂ jalebis,Â in a medium,wide pot, bring the sugarÂ and water to a boil. Once the sugar syrup is boiling, reduce the heat, add the cardamom and let simmer for 7-8 minutes so that the syrup thickens up Â a bit. We are not looking for any string consistency here but if you take a tiny drop of syrup in between your thumb and pointer finger, it should feel sticky and not watery. Once the sugar has simmered and thickened, add lemon juice, stir and put off the heat.Wait for 2-3 minutes and then if you are using saffron or cardamom powder or any other flavorings, add it to the sugar syrup. Let sit near to where you will fry up theÂ jalebis.
Use the widest pot or wok or pan that you have in your kitchen to fry theÂ jalebis. I use my 12″ skillet.Pour 1-2Â inches of oil in it and let heat up on medium heat.
At the end of two hours, the fermented batter will not exactly double up in volume but you would see that it is much more light and fluffy than what we started with. Once fermented, do not mix the batter much. We want it to remain airy and fluffy. Just cut and fold once or twice using a spatula (just the wayÂ we handleÂ cake frosting) and pour it into a squeezable bottle with nozzle.Â Â Try to squeeze the batter out of the nozzle, it should come out like a tooth paste from a tube. (see notes for other ways of checking batter consistency). If you feel that the batter is thick, add a little water for the right consistency or if the batter is thin, add a couple of tablespoons of flourÂ and mix gently so that there are no lumps.
To test the right temperature of oil, drop a small quantity batter in the oil, it should come up sizzling to the top but without changing color (if batter changes color, reduce heat and let the oil temperature reduce a bit). Squeeze the batterout of the nozzle, applying constant pressure and making 3-4 concentric circles in the oil and sealing them in the middle.Work from outside towards inside. It takes time and experience to get proper shape and it gets better and better batch after batch.Â Do not fry more than 4-5Â jalebisÂ in a batch. Once you have piped theÂ jalebisÂ in hot oil, inÂ 2-3Â seconds they will come floating up, flip and let turn golden on the other side too. Once golden, take out of from the hot oil, tilting the spider or frying spoon so that excess oil is drained.
Add the friedÂ jalebisÂ to the warm (not hot)syrup. Let soak for not more than 25-30 seconds and take out again tilting the ladle to drain excess syrup else they will break and turn soggy.
Fry up all theÂ jalebisÂ and soak in syrup. Serve warm with cold unsweetened yogurt.
Few Tips and Notes:
Indian Cooking especiallyÂ mithaiÂ (sweets) making rides on a lot of approximations and tips and tricks learnt through experience. In our homes, rarely gadgets are used to test the oil or sugar syrup temperatures or times.Lets say we trust our sightÂ and smell senses more when cooking. Â MithaiÂ making is an art and gets better with practice. Here are few of the things I have learnt from mum and my own trials.
In case you are making theÂ jalebisÂ for vegans, skip the yogurt in the recipe and use a little more water to get the right consistency of the batter.
Addition of lemon juice to the syrup prevents crystallization of sugar as well as lends it a mild tart flavor which is typical toÂ jalebis.
Adding food coloring to the batter is a choice, if you do not want,skip it. IÂ like to add color because my mum always does and I think it looks nice to the eyes.
Usually the batter gets a little runny after fermentation, so its better to keep it on the thickish side before you set it out to ferment. You can always add water later to get the right consistency.
One of the ways to check the consistency of batter is to take a large quantity in your hands and try to drop it in the bowl from a height, about 1-2 feet, it should fall is continuously, similar to how a lace or ribbon flows.
You couldÂ use a Ziploc bag with a hole cut up at the end to make theÂ jalebis, but I find using the squeeze bottle much easier since ifÂ you keep on pressing the Ziploc bag, after a few batches, the hole becomes large in size and the jalebis become very very thick.I find the ziploc method quite messy too. TheÂ squeezable bottlesÂ are available in baking aisle for a couple of dollars. They are much expensive to buy online. But trust me, really easy and work with. Attaching a nozzle to a piping bag works fine too, just keep in mind that the thickness of theÂ jalebisÂ will depend on the nozzle size. Do not use a very big size nozzle since theÂ jalebisÂ will not cook properly inside once fried.
While frying, if the temperature of oil is too hot, theÂ jalebisÂ will come up sizzling, the batter will tear or haveÂ Â bubbles all over, it might every scatter in the oil andÂ jalebisÂ will turnÂ over crisp and not absorb syrup properly. If the oil temperature is too low, theÂ jalebisÂ will remain flat and raw inside. Once you start frying, it will take you 1-2 minutes to know the right temperature of oil, theÂ jalebisÂ should come up within few seconds (2-3secs) of piping into oil and swell as you fry but at the same time do not get too brown. Don’t worry I also had few over brown ones, so you will know when its right.
Getting the right shape of the jalebisÂ takes time, they do not have to be precise and perfect but as you make more and more, you will get a hang of it. Just keep in mind to squeeze the bottle/piping bag batter withÂ a constant pressure and work in concentric circles, outside towards inside. Again, practice will help.However, whatever shape they come out,they will taste good.
The right texture of the jalebis is crispy on outside, if you take a bite, you will notice the tubular crossection filled with syrup. Without getting more technical,just know that they are not meant to be soft.
You will have leftover syrup after theÂ jalebisÂ are soaked. I usually dunk baked bread croutons/slices in them and serve as a snack. You could refrigerate it and use to makeÂ gulab jamunsÂ if you like. Also, it can be used Â in smoothies or for making beverages too.
JalebisÂ can be stored for 2-3 days. Do not refrigerate. Just store at room temperature. I however, do not recommend or prefer storing them. Make small batches and serve rightaway.
Late Summer. The days are filled with blueberries and peaches and cherries before the seasons changes.This year we had an overdose of summer bounty in the house since most of our produce shopping was from Costco, there was hardly a day when we were out of fruits.May sound impatient, but I want those crunchy sweet tart apples and soft pears and ruby-red pomegranates and rest these berries till next summer. In lieu of new, I picked up my first fresh figs this summer (yup, it took me five odd years to do that since I moved to the States) and kind of liked them but still didn’t understand the craze. The ones I ate though sweet,had a slightly slimy aftertaste so maybe they were unripe? Anyhow, the evenings turn up sooner and are much cooler than a past few weeks back.We are having a few rain spells every ten days or so which I am liking a lot since those are rare in this part of the world. I am barely able to decide if the air conditioning should be turned on or not all night even though I am waking up cold for last few days.
Talking of few weeks back, I broke my blender jar, it came shattering down on our tiled floor.The following day my year old Panini maker gave in as soon as I plugged it in. I smelled smoke and saw a spark. Short circuit. Dang. In the latest, every time I use it, I hear a scratchy sound while our food processor runs,looks like it will join that gang soon. Good lord. Just wondering if all the universe has joined hands against my kitchen equipment or is it really a coincidence?
The only good thing that happened was this kulfi, laced with saffron threads and sweet cardamom aroma.I badly needed to make something comforting to calm me down.A childhood ice cream treat from the streets,as kids we licked a few sticks each afternoon from the kulfiwalla(vendor) who visited our neighborhood. Needless to say, it was dirt cheap (may be few cents if you convert the currency) but came with huge flavor and texture. Traditionally, whole milk is simmered for hours and hours till it reduces to half its volume, the fat goes up and so does the sugar and protein content.Flavors are then added and its frozen immediately, no churning or custard business needed here. As time and occasion permits,these days it also depends on how cranky the toddler is, I use either ways to make kulfi, sometimes I start with whole milk and sometimes with cans of evaporated milk or half and half to shorten the process. This time, the husband offered to watch the little one and I took the traditional route – just like how mum used to make it at home filled with toil and sweetness of love.
Ingredients (Serves 6)
5 cups whole milk
1/4 cup mava (milk solids, see recipe here to make your own, omit if you do not have)
This recipe yields a lightly sweet kulfi (which is how it should be) but you can add more condensed milk or sugar as per taste.
Addition of mava lends the kulfi both richness and a chewy texture but it can be skipped.
Ideally, kulfi is not creamy, rather lightly chewy and grainy.
You could use cornstarch in place of rice flour
Substitute almonds with any kind of nuts (pistachios, cashews)
In a heavy bottomed pot, bring milk to a boil. Once the milk is boiling, reduce heat to low and let cook down with constant stirring. You do not have to stand by the stove but check and stir every 10-12 minutes so that the milk does not stick to the bottom or sides of the pot.You will need to keep on scraping the side of the pot while you stir. Depending on fat/water content of the milk it could take 3-5 hours for the milk to reduce to half of its volume.
While the milk is cooking, crumble or grate the mava (if using),there should be no lumps. Set aside. Dissolve the rice flour in cold milk and let sit. Crumble up saffron threads between palms of your hands and dissolve in warm milk. Set aside.
Once the milk has reduced, it will be light brownish in color, much thicker in consistency. Add the rice flour slurry to the pot with continual stirring (so that no lumps are formed) and let cook for 5 minutes on low heat . The mixture will thicken further and become smooth. Add the mava next and cook for another 5-8 minutes so that it softens a bit.
Remove from heat. Add the condensed milk, almond meal, dissolved saffron and cardamom powder to the milk mixture and combine well. Let sit to cool down,
Pour into kulfi moulds or popsicle moulds. Freeze for 24 hours with lid on.
Once ready to serve, use a sharp knife to loosen the edges and unmold the kulfi. You could run the mould under a stream of water to loosen it. Serve as it is or sliced up with nuts and falooda (recipe here)
On evenings coming back from work, when the bus was running terribly behind schedule, I volunteerd to get down way before my stop and walk down home.The side walk still wet from the rain spells an hour or two before smelled of decaying earth and lush green foliage all along looked as fresh as just bathed.The moist breeze of monsoon evenings was a much sought break after spending the whole day in air conditioning.
The fastest way to home get to home was through of busyÂ market surrounded by the yellow government quarters (apartments) which looked like tiny match boxes stuffed on top of each other. In India, such streets are dotted with places to eat and these little food joints have been around for so many years that they turn into local favorites.
ThereÂ wasÂ is a take out restaurantÂ which was one of our favorites for non vegetarian food in the area. All you notice as a passerby were two or three young men wearing colored vests standing in front of the clay oven (tandoor)on one side,their hands stained in spices skewing marinated birds and tikkaÂ on to the slender iron bars, and some makingÂ rumali rotiÂ (paper thin flatbreads) on the other side. The aroma of smoke & cooked dough clinged to the blanket of air surrounding the entrance and the eternal long queue at the coupon station was a common sight.
When we went to Delhi last year, I made sure that the husband tastes the food from there. I remember we ordered garlicyÂ naan, butter chicken andÂ tandoori chicken for home delivery. Its been quite a while and we still talk about the meal from thatÂ night so you know what I mean. There must be thousands of places in Delhi serving bestest tandoori chicken but this little restaurant thriving in a tiny pocket of big city is where most of my family memories are woven aroundÂ – of celebration, of laughter of cheerful Sunday meals around the table.
This recipe Â took me quite a few attempts to get together. In India,the tandoori is more charred and blackish in appearanceÂ Â than the orange hued you see here at restaurants. Infact, if you use good quality turmeric and kashmiri chilli powder, ideally the reddish-orange color should come along on its own during high heat roasting. In India, we do not eat chicken skin, so whenever making tandoori, use skinless chicken, the meat should be succulent and moist on the inside & chewy on the outside (not crispy).
8Â chicken drumsticks Â (my package weighed total 2Â lb, you could use any dark meat cut)
1/2 tsp redÂ chilli powder or cayenne (adjust to tolerance)
10 black peppercorns
2 black cardamom, seeds only
1Â green cardamom, seeds only
8Â raw cashews, broken (or use 2 tbsp cashew meal)
1 small twig of cinnamon (see notes)
1/4 cup thick plain yogurt
1″ fresh ginger
4 garlic cloves
1 tbspÂ garam masala
1.25 tbspÂ chaat masala
2Â tspÂ kashmiriÂ chilli powder (this lends the color,not the heat)
1/4 tsp turmeric powder
pinch of fresh grated nutmeg
scant pinch ofÂ ajwainÂ seeds
1 tbspÂ ghee,Â melted and cooled
1 tsp salt (or to taste)
1/2 tsp good quality saffron threads (optional)
Indian cinnamon is quite sharp as compared to the sweet cinnamon used in the west, that’s why I have noted a small quantity, adjust as per taste but do not go overboard.
Black Cardamom has no substitute in this recipe. It has a woody, strong flavor and aroma much different that the sweet smelling cardamom. If you do not have it simply skip it.
Chaat MasalaÂ is a tangy blend of spices which is used in indian cuisine.In this recipe it makes the marinade thick as well as lends it distinct hints of sharpness & smokiness,if you do not have it, use some lemon juice and a bit of roasted cumin powder in its place. If you want you can orderÂ onlineÂ Â or buy at indian/pakistani store. It keeps well for almost a year and can be used in salads, roasted vegetables or meats etc.
You can make theÂ tandooriÂ marinade and immediately freeze it up to a month. When using, thaw it in the refrigerator and mix in the proteins or vegetables you are using.
I recommend not using lean or boneless cuts like chicken breast for makingÂ tandooriÂ because the high heat of cooking will immediately make the poultry chewy. You could use whole boneless thighs though.
Skin the chicken and wash it under a running steam of water. Using paper towels, completely pat the chicken dry.Using a sharp knife, make incisions in the chicken and place in a bowl. Thoroughly rub the chicken with lemon juice, salt and chili powder. Set in the refrigerator.
Lightly crush theÂ the black peppercorns, cardamom seeds, cloves and cinnamon in mortar & pestle.Place them into the blender. Add the cashews, yogurt,ginger, garlic,Â garam masala, chaat masala, kashmiriÂ chilli powder, turmeric, nutmeg,Â ajwain,Â ghee,Â saffronÂ and salt to the blender.Blend everything very very well till a smooth paste is formed. Refrigerate this paste forÂ 30Â minutes for flavors to mix.(If its not very hot, you can leave it on the kitchen counter top else in the fridge so that yogurt does not turn sour)
Mix in the chicken and the marinade and let sit refrigeratedÂ for 18-24 hours (at least). This time of marination is really important. You could marinate up to 2 days in advance.
Once ready to cook, leave the chicken pieces out of the refrigerator for about 30 minutes. Line a large baking sheet with aluminum foil (this makes cleaning easy) and set a rack over it. Also, preheat your oven to its highest temperature Â (600 F in my case). Place the chicken pieces over the rack and roast for 20 -25 minutes or until done, basting liberally with oil. Use a lot of oil for basting, this is very important for a moist chicken. You will need to open up the oven door and brush the chicken 3-5 times, keep on turning it to cook on all sides. Alternatively you could grill the chicken outdoors,basting it at intervals
On days when I have to have a dessert, either we drive down to Freeds Bakery, or just about any bakery that is open after 8 pm. I bing on a slices of florentine cheesecakes and parisian chocolate cake or almond croissants with extra shot of espresso and phew, I am covered for a week. If it’s way too late to step out I make this quick mango pudding. The sugar craving is taken care of in hardly any time, I like it lightly warm.
After a dessert making hiatus of over two months, (when I made these ladoos),this long weekend,while the husband was pretty much glued to world cup for most part of the day, I whipped up a couple of them back to back.It started with this mango pudding after I got reminded of this childhood favorite in one of the indian buffets and the other one was put together rather compulsively because I wanted to finish up that 20ozÂ of mango puree leftovers.
Done right, this could be a luscious dessert that you can put together in no time. My mom used to make a lot of puddingÂ for after dinner treats growing up, I remember how in winters, the warm, luscious vanilla custard was topped with caramelized apples while the chilled mango version was a summer thing. In the most clumsy way, I always licked that velvety, thick thing more from the back of the spoon for it was gooey and almost coated all your taste buds – comforting just like a sweet dish should be!
This eggless custard is such a breeze to make and one of those baby steps in indian dessert cooking, infact the recipe is a no brainer, cornstarch is used to thicken the sweetened dairy, cashwes add some extra flavor and texture and then you let it sit in the refrigerator to set. The only way to spoil it is during the time when the mixture is on stove (I say that from experience), its slightlyÂ tricky to stop cooking just when the custard begins to thicken and though I have noted times in the recipe, I strongly recommend you to trust your instincts and gut when the stove is on.
Grapes, Mangoes, berries, toasted coconut(or any fruit or nuts of choice to serve)
I use tinned mango puree available in indian/pakistani stores, if using fresh, choose the sweetest mango variety and grind to make a smooth pulp.You can add little bit of saffron for color and flavor.
You can substitute the heavy cream with whole milk but the cream makes the custard nicely rich and (of course) creamy and delicious.
Grind saffron strands with pinch of sugar and infuse in warm milk.
In a heavy bottom pot, mix cold milk, cream, cornstarch and cashew or almond powder. Whisk thoroughly till all the cornstarch is completely dissolved. Place the pot on low medium stove and stirring Â continuously let the mixture warm up. It will take about 5-6 minutes. Once you start seeing little bubbles on the sides, reduce the heat to lowest and continue to stir. The mixture will thicken fast from here and will stick to bottom if you do not stir.
To test if the milk-cream mixture has thickened, check the back of the spoon by drawing a line with your fingers in the middle, the gap or lines should stay separate. Immediately Â add the sugar and mango puree. Whisk thoroughly and let cook on lowest heat for another minute till sugar dissolves. Remove from heat and add the saffron or cardamom. Mix well. Â Strain using your soup strainer into a bowl so that any lumps are removed. At this point, you can mix the dried fruit if using. They will swell lightly as the pudding chills. Tear a large cling film and place it right on the surface of the custard, this avoids the formation of skin as the pudding chills.
Chill overnight or for at least 5-6 hours. Divide into serving bowls. This is thick and creamy. Serve with fresh fruit/nuts of choice.
Allow me to call it a beauty.I dont mean fancy or flashy.NeitherÂ I want to hint that I toiled over this dessert for hours. It is something hopelessly easy to make, yet succeeds in achieving the delight a dessert is supposed to bring. Softly tart yogurt flavored with freshly ground elaichi (cardamom),topped with a luscious mango saffron compote – as simple as it can get but like a little sunshine on the spoon.
It is hard to believe that something so unfancy & minimal as yogurt & sugar can turn into a creation which appeals to the sweet tooth. I admit that cardamom & cream add more body to the dessert – making it a little more wonderful.Cream is traditionally not used – I like it for the added richness that it lends here. Trust me, never a easy dessert would taste so very spectacular.
ShrikhandÂ is a yogurt based sweet dish originally from western parts of India. But now, it is popular all over the subcontinent. BasicÂ shrikhand recipe is like a blank canvas – some like to add nuts, some combine chopped or pureed fruits with it and some let the melt in the mouth consistency remain unadulterated. Experiment as it pleases you.
I ateÂ shrikhandÂ for the first time prepared by one of my friend’s mom in Pune. She served it along sideÂ poorisÂ (deep-friedÂ flatbread) & a spicy bean sprouts curry. The combo was tad odd for me. Supposedly the yogurt is supposed to calm down the spices of the meal as you eat.I m not exactly sure how few bits of that first not-so- appreciable taste testing stuck with me.Eight years down the line & now I immensely enjoy shrikhand withÂ pooris. Just like any comfort food, the sugar & oil overload is quite addictive.
Usually, pureed mango is mixed with hung yogurt &Â shrikhandÂ becomesÂ amrakhand. My favorite summer fruit is here. I bought season’s first batch last week & they seemed perfect to add a texture to the dessert.The mangoes were ripe & sweet – a compote was definitely on my mind. Addition of saffron to it seemed an obvious decision to accentuate the exotic flavors. The fact that I prepared the dessert with homemadeÂ dahiÂ (indian style yogurt) made me a little happy than usual.
Preparation Time :- About 8 hours (includes draining in the refrigerator)Â
1.5 cups whole milk plainÂ dahiÂ (substitute with plain yogurt)
100ml heavy cream, cold
1/3 cup granulated sugar (or to taste)
8-9 green cardamom pods (or 1/2 tsp cardamom powder)
pinch of nutmeg powder
For the Mango Compote
3 tbsp luke warm water
1/4 tsp saffron threads
1/2 tbsp fresh lime juice
2 tsp sugar
1/2 tsp lime zest
2 ripe mangoes, peeled, cored, diced
Needed:-Â Colander, Muslin/CheeseCloth,Bowls
Line a colander with muslin/cheese cloth large enough that you can tie up its ends. Place the colander over a large bowl. Ensure that there is gap between the colander bottom & the bowl bottom to collect the draining liquid. Pour theÂ dahiÂ into the colander,wrap up and tie up all the ends of the muslin/cheesecloth. Let theÂ dahiÂ drain for at least 6 hours or preferably overnight inside the refrigerator.
Note :-Dont leaveÂ dahiÂ while it drains outside, else it will turn sour.Discard the whey once drained. Reserve the muslin/cheesecloth.(If in hurry, you can use Greek yogurt to make shrikhand too. Skip this step if doing so)
Transfer the strained, thick, coldÂ dahiÂ into a bowl. Add cream to it and start whisking using a hand beater. Slowly add the sugar and beat until you get slightly stiff peaks.
Again tie theÂ dahiÂ – cream mix in the muslin/cheesecloth & let drain in the colander arrangement (as explained above) for another 2 hours inside the refrigerator.
Break open the cardamom pods & grind the seeds using a mortar & pestle.Tip – Always buy whole cardamom pods.This way of making your own powder saves a lot of money.
After 2 hours, transfer the drainedÂ dahiÂ mix to a bowl. Add cardamom & nutmeg powder and stir gently with a wooden spoon. Let chill for at least 3-4 hours or till ready to serve.
Scoop the chilledÂ shrikhandÂ into serving bowls & top with mango compote (recipe below). Keeps well in fridge for 2-3 days.
Making Mango CompoteÂ Â
In a medium bowl, dissolve the saffron in lukewarm water till it dissolves. About a minute or so. Stir in the lime juice, sugar and mix till sugar dissolves. Add in diced mangoes. Cover and chill upto 1 day.
365 days…125 recipes…a few thousand comments..a bag full of memories & a truck load of friends around the globe..I m so elated to welcome all of you to the first milestone of a culinary journey which I embarked upon exactly a year back!Â Sinfully Spicy is 1-year-old WooHoo! 🙂 Traditional & Modern Indian Cuisine with tales woven my family, fusion twists on classic recipes, all coupled with an effort to make Indian food look good through my lens – this is how I envisioned Sinfully Spicy back then..and I am so happy to see it shaping up ..bit by bit..thanks to love buttons pressed by each one of you who lands here.Thank you so much!
A food blog, which was born to kill boredom of sitting at home, then shortly graduated to a hobby and not until few months back when it became a passion,Â Sinfully Spicy was my foray into this VAST community of food bloggers with absolutely no air of anything except that I could cook a decent meal..which by the way, I thought was enough to barge 🙂 Today, I can plainly say that its was a slight misconception …food blogging is so much more than just being able to cook ! The journey had its ups & downs.Similar to so many of you..when you suddenly smile corner to corner seeing comment love, or when your heart skips a beat the moment it sees a mail ping , or those butterflies in the stomach when a reader tells you that they are going to try your recipe & a rush of disappointment when your recipe doesn’t work out for somebody, it’s a sine curve and I have lived it so closely in one year. Then the most precious thing- the bunch of talented people you touch..each different in their own way – sweet, loving, kind & helpful.
Slowly ..I learnt terms like “social media”…”food porn”…”trackbacks”…”subject”…”food styling”…”shot composition”..etc etc etc …each more complicated than the other and frightening for a highly unsocial & introvert person like me. Add to that the photographer who came out of the camera auto mode a few months back 🙂 But the immense love of all my readers, Facebook fans, Twitter followers & blog subscribers brings me out of this cocoon each day. Each morning I get up, open up my mailbox or log on to the dashboard of blog…and see love pouring out from every nook and corner of the computer screen..it is so overwhelming to start the day like this..and no matter how much I write here, only my heart knows how these notes of appreciation have become treasured gems of my life.I may or may not blog forever but the only thing for sure is that even when I will open this page some 15 years down the lane and witness this love & support ..few tears of joy will trickle down my cheeks. Thank you so much all of you ..you have been a source of endless inspiration for me each day – to believe in myself & to be able to recognize & explore the culinary passion that I nurtured in my heart all the way.Hugs 🙂
I would specially like to thank all the readers who tried my recipes.As soon as you inform me or link back, I update my existing blog post with your posts or feedbacks. Maybe I ll do a recipe shout out sometime. Strawberry Thumbprint Cookies with Nutella Filling is the most visited recipe on blog closely followed by BhunaMurgh, Mutton Meatballs Curry & Indian Espresso Coffee.Indian food is considered to be an intricate affair in the western world..Its always my effort to bring recipes to you without stealing their soul..if you get a hang of basic things..Indian food is an experience! Trust me nothing makes me more happy than knowing that Indian food is able to reach your kitchen via my little blog.
Image via Google
Now lets come to the Giveaway. As a little token to appreciate your fathomless love & support, I have decided to give away 1 copy ofÂ Anjum Anand‘s cookbook Anjum’s New Indian.She is lesser known in USA but is a celebrated television personality in UK.If you have seen her shows on The Cooking Channel, you would mirror what I feel about this lovely lady who has been hailed the “The Indian Nigella Lawson” by Vogue.The best thing I like about her is the fact that even though she grew up in the western world, her recipes, story telling and cookery is so close to her indian roots.Her recipes are innovative, combine the best of traditional & modern indian cuisine & really easy to follow. In this cookbook too, she presents more than 100 doable, regional recipes – both vegetarian & non vegetarian.I recently got this book with beautiful photography & have already tried few of her recipes.See the rules of giveaway at the end of Â this post.
Images via Google
I asked myÂ Â FaceBook fans a couple of weeks back about what they would love to see on the anniversary post – and the request was unanimous – GulabJamuns…what better way to celebrate something Indian. A simple sweet which is now synonymous with Indian dessert scenario all over the world. Deep Fried, Melt in the mouth kind dough balls dunked in sugary,rosewater & cardamom syrup – its pure bliss to gobble these up especially when slightly warm. “Gulab” means “rose” in Hindi and “Jamun” is a south asian fruit which has a similar shape & size – that is how the sweet gets its name. Again in India -Â there are two varieties available one is called gulab jamun (which is light brownish in color) & the second one is called kala jaam/jamunÂ – the same thing except that the dough balls are fried till they are deep brown/blackish in color.I love the second variety more coz the crust is quite chewy!
Rules for the Giveaway:-
This giveaway is open to USA residents.If you reside outside USA but have relatives or friends here, you can use the address & still enter the giveaway.The giveaway is open to bloggers as well as non bloggers.
Tell me in the comments section what you like or dislike about this blog, what kind of recipes you would like to see on this blog , scope of Â improvement, your suggestions. Just say anything nice..joking 🙂
Additional Entries:- (Leave separate comments for each )
Follow me onTwitter Â & tweet about this giveaway.Please include my Twitter handle (@gettanvi) in your tweet.If you are already following me, tell me.Â Tweet –Â “Just entered the #giveyway on Sinfully Spicy to win #AnjumAnand cookbook”
‘Like’ Sinfully Spicy fan page on FaceBook.If you are already a fan,let me know.
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Last day of entering this giveaway is 7th August 2011,11 :59 pm (your part of the world). Since I will be away for a little vacation to Florida, I will come back & announce the winner on Monday, 8th of August, picked by a random draw.See you then!
2-3 tbsp whole milk yogurt, at room temperature (or as required for kneading)
Canola Oil for deep-frying
Nuts/dessicated coconut for garnish (optional)
For the Sugar Syrup:-
1.5 cups granulated sugar
3/4 cups water
Few saffron strands (optional)
4 green cardamom pods, cracked open
2 tbsp rose-water (use 1-2 drops if using essence)
I take 8-10 mixed nuts (cashews, almonds & pistachios), grind them in coffee grinder to a fine powder.Adding this to the dough gives a terrific, nutty taste in each bite.This is my mom’s trick & I really love it to pep up the texture of theÂ jamuns.
You dont need to buy cardamom powder (its uber expensive), buy whole pods instead from any indian or middle eastern store, just crack open the pods and use your mortar & pestle to grind the seeds into a powder.This is how cardamom is commonly used in Indian homes.
Traditionally,Â jamunsÂ are fried in pure ghee, however I add 2-3 tbsp ofÂ gheeÂ to the oil to add the rich aroma, if you don’t have ghee,then skip)
For the Syrup:
In a large pot,add water, sugar along with cardamom pods and bring it to a boil.We are not looking for any consistency here, just boil & stir till the sugar dissolves.About 6-8 minutes on medium heat.Â If you see some scum on top, remove with a spoon.
Let the syrup simmer for a minute and then put off the stove. After 5 minutes when the syrup has cooled down a bit,add saffron strands & rose-water to the syrup.
Set the sugar syrup aside.
For theÂ Jamuns:-
In a bowl or pastry board ,combine the milk powder, flour, baking powder & soda, green cardamom powder & nuts powder(if using) and mix thoroughly.You can sift this once to catch the coarse nuts or lumps if any.
Next add theÂ gheeÂ to the mix and rub between hands so that the whole flour mix is moistened.Start adding yogurtÂ and mixing simultaneously to make a soft dough.You do not need to knead or over mix because gluten should not form.Mix with gentle fingers. If you over mix, theÂ jamunsÂ will not absorb syrup and will be hard inside.The dough will be quite sticky.Cover the bowl with a cloth & let the dough sit for 5 minutes.
Heat the oil in a frying pan/kadhaiÂ on medium heat. The frying pan should have enough oil to cover the balls completely while deep-frying. AÂ way of testing the oil temperature is to pinch a small ball of dough & tip it in the oil, it should riseÂ slowlyÂ to the top. If using a thermometer, use the temperature you fry doughnuts at.
While the oil is heating, with greasy palms pinch the dough into 18-20 equal parts and roll into small, smooth balls.As far as possible, roll out such that there are no cracks on the balls.This will give the jamuns a smooth look.The balls will double up after frying & soaking in syrup so do not make big balls.Â Line the balls on a plate & keep covered till ready to fry.
Meanwhile if your sugar syrup is cold or luke warm, put it on stove again so that it warms up.We want the sugar syrupÂ warmÂ (not hot) when the friedÂ jamunsÂ are tipped into it. Once warm , transfer the syrup to a bowl big enough to accommodate all theÂ jamunsÂ & keep them soaked.Â Also keep the sugar syrup nearby because the friedÂ jamunsÂ will go straight from frying pan into the syrup.
Once the oil is hot, tip in the rolledÂ jamunsÂ into the oil.Do not over crowd the pan/kadhai.While frying keep flipping the balls gently for even browning all around. Fry until theÂ jamunsÂ become golden brown. About 4-6 minutes depending on size.
Once browned,using a strainer, transfer theÂ jamunsÂ straight to the warm sugar syrup.TheÂ jamunsÂ should sit undisturbed in the hot syrup for at least 30 minutes before ready to serve.
Once soaked, serve in bowl with few tablespoons of syrup & nuts/dessicated coconut garnish.I like them slightly warm.
Do not fry theÂ gulab jamunsÂ too much or on very high heat..they will harden & wont soak up the syrup.
GulabÂ JamunsÂ can keep well in the fridge for up to 20 days.Whenver you want to serve, just microwave for 10-15 seconds.They can be frozen for 3-5 months.
Enjoy ..Have a fun Weekend Everyone & Thanks for stopping by !
A reader successfully tried this cake.You can see the link here.Thank you so much for trying out.
Tuesday,8th March is our wedding anniversay.I wanted to make something to refresh memories of Pune,a bustling metropolis near Mumbai,India.I couldn’t think of anything else but Mava cake, a unique speciality from Pune/Mumbai bakeries to recapture the moments we spent there.City of Pune has always been special,it is the city from where my career took off with first job and then I met P there for the first time 7 years back.Also referred to as the “Oxford of the East”, Pune is a youthful city with pleasant weather all round the year and attracts a lot of foreign students.I lived in Pune for almost 2 years, and while I was there I got a chance to enjoy the cultural heritage of the city.Due to presence of Osho Ashram ,Pune is a haven for foreign tourists who come here to seek relaxation through meditation and simple, natural living.
The influence of cosmopolitan elements is quite explicit in the city’s culture and lifestyle.Thanks to influx of foreigners, the city has a plethora of world cuisine restaurants and bakeries to choose from. My two favoriteÂ Â bakeries from the city were Kayani Bakery on MG Road and German Bakery in Koregaon Park[den of the Osho Ashram]. A visit to German Bakery and you won’t feel you are in India.I usually frequented there to catch up with friends over Masala Chai.The place has less of a bakery feel but its more like a mini eatery serving some of the best cheese sandwiches, toasts and burgers.One of the highlight was that except for chai they don’t serve any indian food.
The mention of Kayani bakery is incomplete without mention of Â Mava cake.Infact, mava cakes have been their shot to fame.A no-frill, milky cake, made with flour, eggs, butter, sugar, cardamom and mava.Mava or Khoya is nothing but solidified milk, quite comparable to ricotta but less moist.It is used in making most of the indian sweets and desserts. You take one bite of the mava cake and you can discern that unique flavor-dense,scrumptious and milky.It is difficult toÂ describe the luscious mava tingling on your taste buds,the delectable lively aroma ofÂ sweet-smelling cardamom complete with a delightful sensation of the dense texture rendered by baked flour and butter.It a feeling you want to prolong.You want to take bite, sit back and enjoy without dunking it down with coffee or tea.Trust me it would be a sacrilege if you want to wash down the cake with a beverage.If you must, couple it with hot milk, it doubles the warmth. Mava cakes from Kayani Bakery areÂ superb, unique, matchless, delicious â€“Â the best and freshest milky cake in the world.If you are looking for a fluffy, light cake, this cake is not for you.It is the dense and heavy texture along with exotic taste that leaves you with a full feeling when you eat it.
When I told P abt mava cake, I dont know from where he came up with this idea and suggested a twist with pistachios and saffron.He is totally saffron loving person but in this cake saffron did wonders.It made us feel at home 🙂 However, the authentic version is made with almonds/cashews and cardamom.You can replace these if you feel.I saw a lot of recipes on the internet, but I settled for this recipe from one of my favorite blogs, Tartelette.I used her cake recipe with my additions.For the mava, I used my own proportions.Though I stuck to using evaporated milk and cream for making mava as done by Helen, you can use whole milk to make it too.I do it many a times and there is not much of a difference in taste.But working with whole milk will take little more time to make mava.Below goes the recipe:
Ingredients [Makes 3 mini cakes of the size shown]
For the Mava/Khoya [Yield 1 cup ]
2 cups heavy cream
1 1/2 cup full fat milk
For the Mini cakes [Makes 3 mini cakes of the size shown]
1 1/4 cups all-purpose flour
1/2 tsp baking powder [use aluminium free]
1/2 tsp green cardamom powder
pinch of salt
1/2 cup mava, softened at room temperature
7 tbsp Â unsalted butter,softened
1 cup white granulatedÂ sugar
6 tbsp Â whole milk
2 tsp saffron threads
1/2 cup fine chopped unsalted pistachios for mixing in cake batter
1/4 cup chopped unsalted pistachios for topping.
Mava making is basically a process involving low heat cooking of whole milk and/or cream till the moisture content of the milk is reduced and it becomes paste like.Once it is cooked for such a long time,the remaining milk solids and fats in the milk take a butterscotch/caramel color.This paste is then poured into moulds and cooled.Once cooled, mava can be cubed using a sharp knife or crumbled with fingers. First important thing to note while making mava at home is that you have to check on the mix quite regularly, scrape it down the sides and prevent it from sticking to the bottom of the pot.Second being that the last few minutes in the process are very important, because the paste can turn into a dry crumble within second so keep a watch. I recommend that if you plan to make this cake, prepare mava a day or two in advance because mava making takes about 1-1.5 hours alone and Â cooling time is separate.Mava can be refrigerated for up to 4-5 days and frozen for 1-2 months without losing taste and freshness.
Making Mava at home:
In a heavy bottomed, wide-mouthed and preferably non stick pan, pour in both Â milk and heavy cream.A non stick pan helps to avoid the milk & cream from getting burnt and sticking to bottom while cooking.Bring the mixture to a boil over high heat.About 10 minutes.Once boiled, reduce the heat to medium on your burner. Cook with continuous stirring for about 15 minutes.The milk mix will start changing color slightly and start to thicken.At ths point,turn the heat to low on your stove and let cook with occasional cooking.The milk will keep on thickening and start turning into a sauce like consistency.Another 20 minutes.You have to stir the mix continuously now and scrape from the sides. At the end of 20 minutes,Â the mixture starts looking like a smooth caramel colored sauce.In some cases, it can turn grainy too.Continue cooking on low heat for another 10-15 minutes with continuous stirring.Cook down till there is very little moisture left in the mixture and its pasty, smooth and little shiny due to fats in the cream.At this point remove from heat.
What I do is to immediately measure out 1/2 cup paste and pour it into individual bowl.Such pre measured bowl are easy to use anytime.Just run a sharp knife all around the bowl.and unmould.Let the paste in the bowls cool down, cover with cling film and refrigerate. The whole process took me about 1.5 hours with the quantities I have mentioned.
Note: You can also getÂ Mava/khoya at any of the indian stores easily.It can be used to make this cake.You will just need to measure out, soften it a bit in a pot on low heat for 5 minutes and use.
Night before: Let the butter, eggs and mava sit on the kitchen countertop to come to a room temperature.
Preparing before cake making :Preheat the oven to 350F.Grease thoroughly the sides of whatever baking pan, cupcake pan, spring foam pan you are using for making these cakes.
Heat up the milk for 20 seconds in microwave to luke warm.Add saffron strands to the milk and let dissolve.
Mix flour, salt, baking powder, cardamom powder thoroughly and set aside.
Making the cake: In a large mixing bowl, on medium speed beat the butter with softened mava and sugar until creamy and light brown in color.About 3 minutes.
Once creamy , add the eggs, one at a time and beat to combine well.About 2 minutes.
Â Mava Cake Step-By-Step
Next add the milk + saffron mixture and blend well on low-speed until a smooth mixture is formed.About 1 minute.
Add the flour mixture all at once to the wet ingredients and beat well on medium speed to make a smooth, creamy batter.About 2 minutes.
Fold in the fine chopped pistachios in the batter.
Divide the cake batter evenly into the pan to leaving some room for rising and top with more chopped pistachios.
Bake in oven for 22-25 minutes until a skewer comes out clean. Mine took 24 minutes exact.
Once baked, remove from oven, let sit for 10 minutes to cool and then unmould.
Let cool completely before slicing.
The quality of mava plays and important role in the texture of this cake.Generally, the store bought mava has less oil content so if using one u will need to adjust the amount of butter so that the cake does not turn dry.I recommend making mava at home to best use the proportions given above.
The cake sits fresh for upto two days unrefrigerated.
Any kind of nuts : almonds, cashews etc can be used in place of pistachios.
For the chicken balls:In a medium bowl,mix all the ingredients with the minced chicken except salt, cover the bowl with cling film and let it sit for at least 3 hours in the refrigerator.You may or may not need egg depending about the if how moist your minced chicken is.
After refrigeration, mix in the salt and make small balls with the chicken mince.Set aside.Dont make very big balls because the balls with increase in size once cooked.
In a wide-mouthed pot/kadai with a lid, heat the on medium heat.Once heated, add the finely chopped onions to the oil and cook until just turning brown.
Next add all the whole spices to the onions and saute for about 2 minutes.Add the curry leaves to next.Be slightly careful when you add curry leaves because they will crackle as soon as they hit oil.
Once the curry leaves have crackled, add the coconut milk+water/chicken stock, red chilli & turmeric powder and salt to the utensil and let it come to a boil.
Once boiling, add a single chicken ball to and see if it retains its shape.If yes, add the rest of the balls.If the chicken ball start falling apart, you will need to add more binder like cornstarch/eggs to the mince and make balls again.
Cook the chicken balls in the coconut milk till they are almost done.An easy way to test this is that when you take out a ball and cut it half way , you will see a little reddish centre.
Drain the chicken balls from the coconut milk and set aside.Let the liquid cool to room temperature in the pot.
For the Pilaf : Next measure out the liquid in the utensil to ensure the quantity of liquid which your rice type needs to cook.For example, 1 cup of my rice quality cooks in 2.5 cups of water.Add the washed rice to the pot and let the rice soak for at least 2 hours.
Once rice has soaked,let the rice cook on medium-high heat, lid on,till 90% cooked.Add the chicken balls and saffron to the rice, give it a gentle stir and let steam until rice is 100% cooked.About 5 minutes.
Mint -Cucumber Raita[Yogurt]: Add chopped fresh cucumber and 1 tbsp finely ground fresh mint leaves to 2 cups of plain beaten thick yogurt and season with roasted cumin powder, salt/black salt, red chilli powder as per liking.
Serve warm with cucumber & mint yogurt!
Curry leaves are available in dry or fresh forms at all the indian grocery stores.They add great flavor and aroma to any dish/lentils just like herb.
Though coconut oil adds a lot of authentic flavor to rice,but you can completely replace it with any oil u want.I used part of it for flavor.
Be very careful of the cooking time once chicken balls have been added to the rice pot.They turn hard in no time.
You can use cubed chicken also in place of chicken balls,adjust the cooking time of chicken accordingly.
The only flaw I saw in the dish was that the leftover chicken balls became little hard the next day when I reheated them.But rice tasted muchÂ better the next day.