Showing posts with label Chutneys and pickles. Show all posts
Showing posts with label Chutneys and pickles. Show all posts

Chicken Biryani & Pudina(mint) chutney.
11:42 AM - Posted by Anjum - 8 comments
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Biryani is derived from the Persian word 'Birian'. In Farsi, Birian means 'Fried before Cooking'.
In the olden days, rice was fried (without washing) in Ghee (Clarified butter). It did two things: 1. It gave the rice a nutty flavor 2. It burned the outside starch layer gelatinizing it. After the rice is stir-fried, it was boiled in water with spices till half cooked.
In an earthen pot called Handi, the rice and meat are layered, bottom and top layer are always rice. An interlayer of some condiments may be introduced between the meat and the rice. Cardamom, Mace, Screwpine essence, rose water may be added to give flowery and herbal aroma. The Handi is sealed and put on the coal embers to cook.
Now,many variations of the "Biryani" are enjoyed all over the world.
So here is mine...
Ingredients:
  • Chicken pieces-1kg
  • Basmathi Rice-750gms
  • Thick full cream curds-400ml
  • Sliced onions-2big
  • Sliced tomatoes-2big
  • Green chillies-10
  • Ginger garlic paste-5tsp
  • Red chilli powder-2tsp
  • Dhania powder-2tsp
  • Garam masala-1tsp
  • Salt-to taste
  • Chopped mint leaves-1 cup
  • Chopped cilantro-1cup
  • Fried onions-1cup
  • Oil-1cup
  • Ghee-2tbsp
  • Rose water-1tsp

 
Marinate the chicken pieces with curds and a tsp of salt for around 4 hrs.
Heat oil.Fry onions and green chillies till golden brown.
 
Add ginger garlic paste and saute for 2mins.Now add all the powdered spices and saute till oil separates.
Add the marinated chicken and saute on high flame.Close lid and simmer flame and cook till the meat is 80% done.Add chopped mint and cilantro.Check for salt.
Switch off flame.There is no need to add water.The water in the curds is sufficient.
The greavy or "akhni" is done.
(If making mutton biryani,you will need to pressure cook it till the meat is 80% done)
Now boil water in a large pot.Add salt and rice to boiling water.Use enough water so that the rice boils well freely.
Strain rice.
 Heat another heavy bottomed pot.Spread a layer of rice and sprinkle fried onions over it.Now layer the rice with the gravy.Over this,follow the same steps-rice,fried onions and gravy.The topmost and bottom layers shall be rice.
Finally pour ghee and rose water over the topmost rice layer.Cover lid and let "Dum" on minimum flame for about 15-20mins.Keep something heavy over the tip or wrap an aluminium foil
OR(oven method)
layer the same in a baking dish.Cover with aluminium foil .Preheat to 175degrees and bake for 20mins.
Switch off flame and let it stand for 10mins.
Now open lid and very gently fold in the layers without breaking the chicken pieces as they are very tender at this point.
 Serve hot with bagare baingan or curd raita or pudine ki chutney.

 
 Pudiney ki chutney:
Grind together-
  • Pudina leaves-1bunch
  • Grated coconut-4tbsp
  • Green chllies-4
  • Garlic-3cloves
  • Tamarind-grape size
  • Cumin(jeera)-1/2tsp
  • Salt-to taste

 Enjoy the divine meal.....

 
 


Pani Puri
10:01 PM - Posted by Anjum - 9 comments
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Panipuri is a popular street snack in India. It comprises a round, hollow "puri", fried crisp and filled with spicy water, potato, onion and chickpeas. Its size is small enough fo the puri to fit in the mouth at one go. Pani puri is also known as Gol Gappa.The term refers to the fact that crisp sphere (gol) is placed in the mouth and eaten (gappa) at one go, without biting. ''Pani'' is the Hindi word for water and puri, an Indian puffed bread made by frying the dough in oil. It is known as puchka in Eastern India, because of the bursting sound in the mouth when it is eaten. It is known as GupChup in some parts of India.
I guess this is the most popular chaat in India. I used to go to a pani puri vendor near our home in Bangalore. I never liked to eat at roadside carts before that, but once I tried it there, I became a regular customer.
Earlier,the puris were made at home with lot of effort.These days life has become easy with the ready made pani puris!!!.
Pani puri has been on my To Do list for a while ,so this weekend was just perfect for it.I made the puris,the khatti-meethi chutney as well as the spicy pani.

Ingredients for the puris( Ready made puris may also be used):
Makes about 60 puris.
  • All Purpose flour (Maida )- 1/4 cup
  • Fine Sooji (Semolina )- 3/4 cup
  • water -1/2 cup or as required
Method:
Mix the flour and sooji. Add water as needed to make firm dough.

Cover the dough with a damp cloth for about half an hour.
Knead really well for about 15mins.you may add oil to your fingers if the dough tends to stick to them.
Divide the dough into about 60 small balls.Each ball will be about the size of a marble. Keep them under a damp cloth.
Dampen two kitchen towels; spread one towel close to where you are going to fry the puris.
Start rolling each ball to about an inch and a half diameter circle.I like them slightly elongated as it's easy to slide it into the mouth.
 Place over a damp towel and cover with another damp towel. This procedure will make the puris to puff up well. Roll and place all the puris similarly.
Heat oil on medium high heat to deep fry. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
Start frying the puris, starting first with the puri you first rolled.


Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time if using a large pan.I used a small kadai here hence I could fry only 3 at once. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.My husband was sweet enough to fry them for me as I rolled out the puris.
Place over paper towel, so the excess oil is absorbed. Fry all the puris. They should be crisp and puffed like balls.

For the Pani (Spicy Water):

  • Mint leaves (Pudina)- 1 cup
  • Green chilies (adjust to taste)- 4 medium sized
  • Tamarind pulp - 3 tbsp
  • Lemon juice-3 tbsp
  • Black salt-1 tsp
  • Salt –to taste
  • Ginger powder-1/4 tsp
  • Asafetida (Hing)- a pinch
  • Roasted jeera(Cumin seed) powder-1 tbsp
  • Black pepper-1/2 tsp
  • 4 cups water or to taste
 Method:
Grind everything except the water together to make a fine paste. While blending, add water as needed to blend.
Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice and salt as needed to your desired taste. After straining mix the paste with remaining water or adjusting to the taste.

Ingredients for the Khatti Meethi chutney(sweet and tangy paste):

  • Tamarind pulp-1/4cup
  • Grated Jaggery-1/2 cup
  • Black salt-1tsp
  • Salt-to taste
  • Red chilli powder-1tsp
  • Jeera(cumin)powder-2tsp
Method:
Boil all the ingredients together in a pan for about 3 mins and strain. Cool.

To Serve:
Serve by making a small hole in each puri. Fill the puris with boiled and mashed potatoes and boiled chickpeas or moong sprouts and chopped onions. Finish by filling each puri with the spicy pani and a dash of khatti meethi chutney.I prefer mixing the spicy water and the sweet chutney and filling them in the puris.Enjoy !



Chutney Podi (chutney powder)
11:56 AM - Posted by Anjum - 0 comments
ShareThe chutney Podi is an ideal substitute for the chutney that is made for Idly and Dosa.Its perfect for the busy mornings when there is no time to make chutney.
Try this once and you will never think of buying from the store again....

The powder is usually mixed with  gingely oil (sesame oil) and served with idli, dosa etc. I even eat this with chapathi , poori and even spread it on sandwitches .It can also mixed with cooked rice and a little ghee.It's heavenly!

Ingredients:

  • Chana dal(gram dal)-1cup
  • Urad dal-1 cup
  • Red chillies-15nos\
  • Mustard seeds-1/2tsp
  • Curry leaves-2 sprigs
  • Salt-to taste
  • Asofetida(hing)-2 pinches
Method:
Dry roast all the ingredients except salt and hing in a heavy bottomed plan on low flame for about 10mins or till a beautiful roasted aroma arises.

Cool and add hing and salt.Grind altogether to a fine powder and store in an air tight container.
This can be used for months and remains as fresh.
Option:Sprinke the powder over the dosa while cooking and makes a plain dosa so very interesting.
The perfect trio-Dosa,chutney and Chutney podi.



Dinner at the AFGHAN RESTAURANT
9:01 AM - Posted by Anjum - 0 comments
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This weekend's dinner was at the afghan restaurant in sharjah.The menu had a variety of kababs and breads.
We went for the shaami ,sheek and chicken kabab served with roti and khaboos(the local bread) and hamoos.
Hamoos is a traditional arabic dip made of chickpeas.
The kabas are so juicy that the need for a gravy is not required to go with the bread.
The sheek's were so amazing that we had a second round of those.

The end of the dinner was chiiled yoghurt served in earthen pots placed in brass holders.
Great food!



The recipe for the Hamoos is:
Boiled chickpeas or chole -400gms
liquid left over from boiled chickpeas-1/4cup
lemon juice -3-5 tablespoons(depending on taste)
Seasame ( til ) paste-1 1/2tbsp
garlic, crushed-2 cloves
salt-1/2 tsp
olive oil-2 tbsp

Method:
Boil chickpeas,drain chickpeas and set aside liquid.Combine remaining ingredients in blender.
Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted  bread, or cover and refrigerate.




GINGER PICKLE (ALLAM PACCHADI)
3:12 PM - Posted by Anjum - 1 comments
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This is a very common pickle made in andhra.Hot,sour and tangy.This goes well with idly,dosa and even when smeared on a slice of bread-it's heavenly.
The ingredients are very simple and easily available at home.So I decided to make it this afternoon.It was all done in about 15mins flat.


Ingredients:

Ginger pieces-1cup
Grated Jaggery-1cup
Tamarind pulp-1/2cup
Fenugreek(methi)seeds-1/2tsp
Corriander seeds-1tbsp
Dry red chillies-10
Salt-3tsp
Oil-4tbsp
mustard seeds-1/2tsp
Urad dal-1tsp
Crushed Garlic -10cloves
Curry leaves-1string

Heat 1tsp oil in a pan.
Add methi seeds,corriander seeds and the red chillies and roast till a nice aroma arises.
Grind this to a fine powder.
Add ginger,tamarind pulp,jaggery,salt and the ground powder and grind to a fine paste.
In a pan heat 4tbsp oil.Add garlic,urad dal,mustard seeds an curry leaves and roast.
Switch off the stove and add the ground paste to this tempering and mix well.
Cool and store in a glass container.



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