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Sunday, October 7, 2012

Karha Prashad.. (aate ka halwa)


When it some to some sweets of daily eating, punjabi households bring up halwas. Be it religious ceremonies, or the arrival of a new bride, or any festivity, the Halwa holds a rather important place in the culinary repertoire of most Indian house-wives. I have grown up eating some of the best versions and this particuar one is a monsoon favourite. The Aaate ka Halwa is the Karha Prashaad served in Gururdwaaras all across the world and i have grown up eating this on rainy days.

an easy recipe, just a few places one needs to be careful 

Ghee 1 cup 
Atta 1 cup 
Sugar 1 cup
Water 2 cups 
cardamom powder 1/2 tsp 
Cashew nuts 1 handful 

  • Make a sugar syrup with sugar, water and cardamom powder 
  • melt ghee in a pan and add atta before the ghee is too hot 
  • cook the atta in the ghee till u get a biscutty aroma 
  • add cashew till the atta turns golden 
  • gently add the sugar syrup and stir vigorously 
  • cook till the halwa thickens and leaves the edges of the kadhai clean.

sugar syrup

ghee 

atta ( whole wheat flour)









Voila...

this recipe is super easy... and still a comfort food.. try and lemme know how it was...

Adios....


Wednesday, September 19, 2012

Instant Pizza Dough !!


Wonder why we hesitate to make pizza at home? Well, for the people i know mostly because of the dough. one can never really get that same flavor with that of a market made pizza base. As a chef I like my pizza thin, crusty and fresh. What does one do if they don't have yeast at home? I came up with this innovative idea and tried and Voila ! it worked

Instant Pizza Dough

Refinef Flour 2 cups
Curd 2 tbsp
Salt
sugar 1 tsp
Eno (fruit salt) 1 tsp
water


  • Knead the dough and keep aside for 20 mins 
  • Knock back 
  • and use 
  • This recipe will yield dough doe 4 8 inch pizzas 


follows steps as shown in the pictures

you will need the following

Pizza Sauce 2 cups
Parmesan cheese 100g
mozzarella cheese 100g
processed cheese 100g
chopped olives 3 tbsp
chopped jalapenos 3 tbsp
handful of golden corn
few slices of capsimum

Layer as shown in Pictures


Roll Dough on Baking tray

Top with Generous amount of Pizza Sauce

Spread Evenly all over the base


Sprinkle Parmesan Cheese 

Add Processed Cheese and Mozzarella 

Add The Veggies 

Preheated oven at 250 degrees Celsius 

10 - 15 mins of baking til crust is golden 


 Voila !! The thin crust pizza is ready.... serve hot..... 

Sunday, July 29, 2012

Rajmah ke Kebaab



Vegetarianism can be quite a lot of fun if one knows how to play along with ingredients. Hailing from a vegetarian family, I am forever inspired by my Mum's endeavors to be cook new delights to please us. This recipe is dedicated to Mum and created to bring a smile on her face. Also my pestering students who keep forcing me to make new dishes in our little cooking class. so here goes.


Ingredients

Rajman (kidney bean) 1 cup 
Boiled potatoes 2 large
onions 1 large (chopped)
green chilies 1 large (chopped) 
Grated ginger 1/2 tsp 
salt
pepper
sugar
Everest Meat Masala 1/2 tsp 
Sattu ( roasted Gram Flour) 2 tsp 
olive oil 1 tsp
crushed coriander seeds 1/2 tsp 
ice cream sticks 15 nos

Batter
flour 2 tbsp 
water 1/2 cup ( chilled) 
salt
baking powder 1 pinch 

Chat masala for sprinkling
lemon wedges and chutney as accompaniment 


Method 

  • soak rajma overnight, and boil till soft
  • blitz the rajma and mash with boiled potato to for am soft dough and add Sattu 
  • in a non stick pan, heat olive oil and crackle the coriander seeds and chilies
  • add the ginger and saute for a few seconds
  • add chopped onions to the tempering and the dry spices. cook till brown 
  • add the spiced onions to the Rajma paste
  • mix together 
  • use ice-cream sticks and the kebaab mixture and shape like chicken drum sticks 
  • put in the freezer for 30 mins so that they set
  • make the batter by mixing flour, chilled water, salt and baking powder
  • coat each stick in batter and deep fry 
  • serve hot 


P.S.  Shape like a croquet ( cylinder ) and it can be called Rajma ke Shammi 
P.P.S. Shape like a patty ( thin round ) and grill on a griddle plate and call it Rajmah ke Galuti
P.P.P.S. Also a great item to make rumaali rolls with coriander chutney and Lachha onions
Will soon bring to you a nice and easy Phirni.....
Khudah Hafiz.....

Sunday, July 1, 2012

Make Your Own Tandoor....

As much as i want to hide, the Punjabi in me does manage to pull off a "peek-a-boo". What I want to bring to you today is what i began this blog with - Breads. Breads form an integral part of Punjabi cuisine and naan and kulchas being most important. As much as one tries, a griddle plate cannot replace a Tandoor in terms of texture and flavor. The mordern day houses or flats do not allow us to be able to install a tandoor in the house.

What i am bringing to you today is a quick and easy way of making a tandoor with a Five Kilo GHEE TIN.

First let me share a recipe for a quick and easy Naan Dough :


Naan Dough

Maida 2 cups
Salt
Sugar 1 tsp
Dahi  / Curd 2 tbsp
1 egg
Baking powder 1 large pinch

  • Knead with warm water and keep aside for 1 hour 
  • cover with a damp cloth till you use it

now lets process the TIN..... 

  • cut open the tin completely to make it look like a bin 
  • heat the tin and temper the metal 
  • apply some ghee and keep aside
NEVER WASH THE TIN.... heat well before use 

Make the naan Shape bay rolling it ... should be at least 4 mm thick

Preaheat the tin


apply water on one side and with the watered surface towards the inside of the tin , paste the naan 

apply three or four while tine tin is lying on the flame horizontally 

Next invert the tin on the flame and cook till the naans are golden brown 


apply butter and serve hot 



 Serve with some piping hot dal makhani...or some hot chholey..... and VOILA!!...


With that same dough one can make kulchas with various fiillings....in the same method....

Shab-bakahir till next time.....













Sunday, May 27, 2012

Quick Pan Gilled Fish.....



When ever i am lazy, and i am craving sea food, this dish is the quickest whip up. One can eat this with ease, its light,  not too heavy on the gut, and hassle free.

so here goes ...

Ingredients 

Bekti Slice 350 g  
Salt
Pepper
MSG 1 pinch
Sugar
Corn flour 1 tbsp
Chili Sauce 1 tsp
Oil for grilling
Chopped Onion 1 large
Chopped Capsicum 1 large
Oregano 1 tsp
Chili flakes 1 tsp
Pizza Sauce (basic tomato pasta sauce) 2 tbsp


Method


  • Marinate the fish with salt, pepper, sugar, chili sauce, MSG, and cornflour
  • Heat a non stick pan and drizzle some oil and grill the fish cooking on a high flame 2 mins on each side
  • Keep aside, in the same pan, drizzle a few more drops of oil and saute the onion and capsicum 
  • When the onion turns pink add the pizza sauce, oregano, chili flakes, salt, pepper and sugar
  • Toss the grilled fish in with the veggies and cook on a high flame. 
  • Do not over handle the fish. 



Charming Chingri..........



Being born to a Punjabi family, I have always been a gastronomical misfit. Where in the whole family would chomp on Paneer Makhanwala and Sarson Saag and Makki Di Roti, I hold a soft corner for local fare in Bengal. Didn't have much to do today, so I decided to stir up one of the most talked about dishes in Bengal ....Chingri Malai  Curry. This is not an authentic version but i like coking it this way..... 

So .. Here Goes !!!!

Ingredients 

Tiger Prawns 6 nos (slit with a pair of scissors and de-veined ) 
Ghee 4 Tbsp
Cinnamon Sticks 2 nos 
Salt
Pepper
Sugar 1 tbsp 
Lemon juice 1 tsp
Red chili powder 1 tbsp
Coriander Powder 1 tbsp 
Coconut Milk 1 cup ( diluted with 1/2 cup water) 
Double Cream 2 tbsp
Onions 2 nos (made into a fine paste ) 
Chilies 2 nos (blended with the onions) 

Method 
  • Marinate the prawns with salt, pepper and lemon juice
  • Heat the ghee and fry the prawns just till they turn red. ( 3 - 5 mins) 
  • Remove the prawns and using the same ghee temper the cinnamon sticks 
  • Add the onion and chili paste ans saute till the moisture starts to dry (5 -7 mins)
  • Add the Chili powder, Coriander Powder, Sugar and some pepper and saute till the oil appears on the sides
  • Keep adding some water from time to time to prevent the spices from burning 
  • Add the prawns , the diluted coconut milk and cream and cook the gravy till oil appears on the surface
  • Check the seasoning and the remove the prawns from the gravy 
  • Reduce the gravy till thick and velvety and nape over the prawns 



Monday, April 23, 2012

Amchi Mumbai.....




Time and again, I have reiterated the fact that I share a bond with Mumbai that cannot be expressed in words. It is here that I hav found many a treasures, both gastronomic and non gastronomic in nature. There is one such place in Mumbai which has never failed to surprise me. Juhu Chowpatty.... this is the local name for the beach panorama that goes on at JUHU.


A whole entourage of things to do, balloons, horse and camel rides, henna, candy floss, and junk food lovers' paradise. I normally like to talk delicacies, textures, presentations, aromas... but we tend to forget the most important element, FUN... When it comes to fun no body does it better than The Mumbaikar. As a city Mumbai has a lot of hardships, every day is but an excuse for existence, the city is always just trying to survive. Cutthroat competition, sky high prices, and a city that moves even faster than life. An exact opposite of this is seen at mumbai's own Chowpatty, where ppl shed all their worries, their sorrows, and their hectic lives, and just enjoy being human. 


A strange experience I hav to share today, must hav gone to Chowpatty after 3 yrs, (in the evening) and I go to buy a bhutta (corn on the cob) and the bhutta walla recognizes me (not because of my  gigantic wait size). He asks me if I would like to take 2 like always. I was blown away and had a random conversation with him which lasted 20 minutes. Mumbai always gives me mixed feelings, there are times that I get frustrated thinking how life is just a mere rat race here, and others when people like a random junk food vendor can simply bring a smile to your face with so much warmth. 




Next i had  a photo session with a Chooran Wala ( man who sells sour things). The man offered me a sampling of all his goodies and I being my cheap self was elated at the offer.sour tamarind, raw mangoes. assortment of salted and spiced berries, chutneys, goose berries.. each with a taste bud tickling capacity that is beyond compare. It seemed as if I was in a time wrap, and transported  to my school gate and re lived my childhood. "Sour " has always been my sole weakness in taste, stealing tamarind from my mother's kitchen and giving too hoots about tonsillitis. Childhood seems like a distant array of rainbow colors, which seem really difficult to forget. Like the little colorful wind mills and figurines made out of balloons, all seem like a yearning and beacon time to take an about turn.


I wonder why I am so enticed by the Barf Ka Gola ( flavoured ice lollies) i know for a fact that the water used to make the ice is not of good quality, intense dosage of artificial colors and flavors,  but the fragment of me craving to get into the celebration called life forces me very time and i hav the famous Kaala Khatta ....(black and sour) This is the most popular of them all... one has a wide range of poisons to chose from, like someone trapped every emotion in bottles and each provoking you and calling  you to set them free....



Besides all these many a vendor will summon u to their stall promising u the best quality. Taking their word, every stall is world class, trust ur instinct, the stall that is the maximum crowd is the best one.... be patient, u will be served... As they say Patience is a virtue.... From the Paani Puri,(water filled crisps) to the sev puri..... ragda pattice (curried dried peas topped on potato patty), kairi chaat ( spiced raw mangoes) and the all in in , butter loaded, super tasty, Mumbai original , PAW BHAJI. (Bun and vegetable ). Chaos is mumbai signature sign of quality. If the food is good, its the survival of the fittest in the queue.

I always have grevience with Mumbai, i curse its chaos, get ridiculed by the quality of life and repulsion by the sheer mundane day to day activities, but it is the spirit of the residents of Mumbai that make my heart melt, I am elated at the sight of how these people still manage to keep themselves going. When at the beach Mumbai forgets all its parallel social strata, life styles, class barriers. They find happiness in the smallest things, sunset at the beach, with the gentle waves playing footsie, and rubbing in gentle spurts of happiness. And as the sea takes away sorrows as it treads backwards, leaving behind footprints an a story untold, the story of Mumbai.