Saturday, 29 June 2013
Sunday, 23 June 2013
Butter Chicken .. a dream of soft meat.. butter and cream.. As usual, the pic says nothing good about it, but it was really yum. I used my Salan Masala Mix in it .. Perfect .. Only problem is, I cant remember how much of it I put in :(
Will work that out nd then post recipe inshaAllah :)
Ok so finally I have remembered :) I've taken to boiling onions and keeping them blended in the fridge or freezer... it makes cooking that much easier and quicker. Plus it makes a good smooth gravy... so this is what I did here. Just boiled 2 medium onions and blended them with a little water.. Used half the onion paste in this dish.. So try and keep a jar of this in the fridge, It holds good for 3 days at least..
So here goes:
1 kilo boneless chicken - in cubes. You can of course use normal chicken pieces, but I prefer boneless in this dish
2 tblsp vinegar
2 tblsp gg paste
paste of one boiled onion
5 tomatoes, blended
100 ml cream
big blob of butter - unsalted!
2 heaped tsp of the spice mix
1/2 tsp or to taste salt
Heat some oil and fry the chicken in it
Add the vinegar and gg and keep frying till the water is gone and ur chicken does not smell anymore.
Add the spices and salt and saute a bit
Add the onion paste and the tomato puree
Boil up, reduce heat and let it cook
You wan the extra water to vanish and the sauce to be cooked
Once it looks done, check the chicken, taste the spices and adjust if you have to
Add the cream and cook it up again..
At the end, drop the blob of butter, turn off heat and keep it covered. Serve hot with white rice or naans..
The easiest shortcut to any salan .. Just this, and a little more salt to ur taste .. No other spice needed ..
Its something I've worked on a few times and finally I think I have the perfect combination..
2 and half tblsp red chili powder
1 tblsp salt
3 tblsp paprika powder
1/2 tblsp each ginger and garlic powder
1 tblsp papita (papaya) powder
2 tblsp whole zeera, roated
2 tblsp whole black pepper
1/2 tsp whole cloves
3 tbslp whole coriander
1 tblsp green elaichi
1 tblsp black zeera
1 tblsp methi dana
1 whole nutmeg
4 strands mace
1 tblsp anardana powder
1 and half tbls haldi
1 piece badan khatai (star anise)
12 round red whole chilies
3 bay leaves
Grind all together.. store in a glass jar, dry and away from moisture. Thats it :)
Thursday, 20 June 2013
Imam Bayildi... My way :)
Influenced by my Turkish neighbour in Hamburg.. I give them a twist of my own... Worth every single olive-oil laden calorie :)
There was this Turkish lady on the floor above ours.. very simple and very humble. Its been so many years since we were together in the same building.. and a few since we met. I've learnt a lot from her and am still indebted to her..
Many an afternoon I remember coming home from work and being presented by a dish of something yumm and steaming by her or one of her lovely daughters..
Amongst those many morsels of delight, was this dish too. I've watched her make it.. and eaten it directly in the kitchen...perched on a chair.. totally un-guest-like.. I think that added to its taste..
Imam Bayildi - The Imam fell over.. many fables, why its called so... whether he fell out of sheer delight at the taste.. or at the thought of so many calories.. who knows exactly? But really, once you enjoy this dish, its of no consequence WHY its called so.. :)
Here's how I made it..
5 small aubergines.. best would be the long ones, but any small thin shape would do..
3 medium onions, sliced thin
5 tomatoes, chopped rough
6 to 8 cloves of garlic
1 cup olive oil...
2 small limes (this is my own addition.. not essentially a part of the recipe.. but I like it)
1 tsp dried or 1/4 cup fresh:
Parsely, Basil, Mint each - chopped fine.
(I had dried ones only so used that..)
Slice the aubergines in half, wash and soak them in salted water for 10 minutes
Brush olive oil over the surfaces and place them on a baking tray and bake in the oven for 15 minutes. Or until the flesh is soft and the skin is easy enough to push away. Cover and set aside
Heat olive oil and add 2 tsp garlic to it
Add the onions and fry them to a nice golden
Meanwhile, heat some more olive oil and add the tomatoes
Add some more garlic - around a tsp, some salt and pepper as per your taste
Saute the tomatoes and let them reduce.
You want the tomatoes to be nice and saucy.. but not wet
So once the onion is nicely done, add the tomatoes
Mix well and bhunofy a bit more
Add the herbs and turn off heat.. mix in well and set aside
Once the aubergines are done, flatten the flesh with a spoon or fork to make a hollow
Spoon on the onion tomato mix in heaps
Add 1/4 cup water to the dish, so it just covers the base a bit - the aubergines are cooked, you just need some steam to warm them through
Add some salt and pepper to it and the limes, halved, flesh side down..
Pour over the remaining olive oil and add the remaining garlic...
Heat the dish in the oven.. until the water dries off and the aubergines are warm
Serve with white buttered rice or bread as per your wish.. serve with the remaining onion mix..
Wednesday, 19 June 2013
Great on its own, with roti or spoon .. perfect on kheer and very refreshing with yoghurt .. A standard staple on weddings here .. And a regular at home
Its more of an andaza recipe - sorry about that but I'll try be as accurate as possible..
I had almost 250 gms dried alubukhara, dried plum.
Clean, wash and soak in around 1& half glass clean water at least half an hour before cooking.
Make a sheera - 4 cups sugar 3 cups water. Boil is twice and simmer a bit.. then add the soaked fruit with its water to the pot. Add 1/4 tsp black pepper powder.
Check for taste. It should be quite sweet. The plums will cook and leave their taste which will add the khatai to it.
You need it to cook down, reduce, making a thicker sheera and the fruit should be soft - not pulpy nor hard. But soft.
If you feel its not khatta enough, add 1/2 tsp vinegar to it.
Add skinned sliced almonds and char maghaz.. according to your choice... I put in lots of almonds.. love them.. :)
Thats it. NOTHING else. You'll find many recipes telling u to add this or that. But the original that is made on weddings here in Pesh, dont have any of this or that
Keep in an airtight jar or box and never ever put a wet spoon in. Take care of these simple tips and you can enjoy it for as long as a month, inshaAllah
Sunday, 16 June 2013
Chicken Tikka Biryani is served ... Come join us :)
Had been meaning to make this since ages. Just never got round to it. So finally decided Friday was a good day for such a lavish meal :) Here goes the recipe:
For the Tikka spice:
There are many variations of this powder.. some a lot simpler and some even more complicated. Its up to you - I usually have all these spices in my spice rack, so its not an issue for me. But if you need to drop something lemme know and I'll tell u what to substitute for it
3 tblsp ground coriander
3 tblsp ground cumin
3 tblsp paprika powder
3 tblsp mango powder
1 tblsp garam masala powder
1 tblsp garlic powder
1 tblsp ground ginger
1 tblsp dried mint
1 tblsp Kasuri methi
1 tblsp red chilli powder
1 tblsp orange food colour
1/4 tblsp nutmeg and mace powder
Make sure the coriander and cumin are freshly ground. If ure really into spice making, like I am, then use home made garam masala :)
Keep the spice well labeled in a glass jar.. airtight and away from moisture ..
Prepare the Tikkas first
This is one chicken, cut in 4 pieces.
Slit a few cuts on the pieces
Make a paste with
3 heaped tsps tikka powder
1 level tsp salt
3 tblsp vinegar
2 tblsp ginger garlic paste
Oil to make a thick smooth paste
Apply 3/4 of that generously on the chicken pieces and cover and set aside.
For the biryani
1 kilo boneless chicken cubes
1/4 of the tikka paste
1 bowl or 250 gms yogurt
puree of 2 medium onions
puree of 4 tomatoes
1 tblsp fried onion paste
1/2 tsp salt
1 tsp red chili powder
1 heaped tsp ground coriander powder
2 tblsp gg paste
150 ml cream
2 small lemons, sliced very thinly
1 kilo white rice, boiled with a stick of cinnamon and drained, set aside
Marinate the chicken cubes in the remaining marinade for the tikka and the yoghurt. Set aside.
Put the tikka pieces on foil on a baking tray. Add 1/2 cup water and 4 tblsp oil.. Cover the tray with foil and set it in the oven on high heat to bake. Once it looks done, uncover and let it get some colour... Do check to see whether its done before u uncover!
Brown the onion puree in oil and once it catches colour
Add the spices.. saute more. . careful not to burn..
Add the tomato puree
Saute it till it leaves oil...
Tip in the marinated chicken, bhunofy, cover and let cook.
Once the gravy looks done, add the gg and bhunofy more. Test for spices, set aside.
Layer the biryani as you would normally... and in each spread the cream as evenly as possible. Place the lemon slices on top and cover with the next layer of rice..
Serve the tikka pieces on top separately.. or you can place them on the rice once it has gathered steam and open at the table...
The tikkas are very very yumm on their own as well .. so you can just make them and serve with salad, naans, the works.. Do give it a try, inshaAllah u'll love it :)
Friday, 14 June 2013
So here is how I made them. Quite simple and not too lengthy.. but the taste is just awesome, especially when fresh out of the oven..
2 and half cups all purpose flour
1.5 tsp active dry yeast
4 tablespoon sugar - if its not fine sugar, grind it
4 tablespoon melted butter
4 tablespoon dry milk
160ml warm milk
For the coating
1/2 cup melted butter
3/4 cup brown sugar
1/4 cup white sugar - granulated, not ground!
1 tblsp ground cinnamon
Here's what to do with it all:
Froth the yeast with a little warm water and 1 tsp sugar
Mix together the flour, milk powder and sugar
Combine warm milk, butter and salt in a small bowl.
Beat in the egg
Gradually add milk mixture to the dry ingredients and knead a soft non-sticky dough with ur hands. Dont use the machine... you need to feel the dough. If it sticks, dont use more liquid, just touch hands to a little melted butter and gather the dough..
Cover and let it rise for an hour and half.
Meanwhile, mix the sugars and cinnamon in a plate
Place the melted butter in a small dish
Break off small balls of the dough, roll them smooth and dip them in the butter
Roll the balls in the sugar mix and place them in a baking pan
Use the bundt pan - you know, the one with the - ah, whatdya call it? uff. You know na, the name eludes me..
So once the balls are all buttered and sugared, mix the remaining butter with the remaining sugar and pour over the bread
Cover and rest for half an hour
Preheat oven at 220 for 5 minutes
Bake the bread at 200 for 10 minutes
The bread will have risen and look done by 10 to 15 minutes
Turn off lower heating and turn on upper grill.
As soon as the bread has some colour, remove
Let it rest for five minutes
Place a plate over the baking dish and turn upside down.. the lovely goey sugar and butter will have formed a beautiful crown on ur bread..
Enjoy warm ...