Saturday, April 18, 2015

BHUNA MUTTON CHOPS / STIR FRIED LAMB CHOPS


Delicious and spicy lamb chops prepared in the dhaba style, marinated and slow cooked with aromatic spices, yogurt, ginger, garlic, mint and coriander.The sauteeing takes a bit of a time but it is worth the effort. This dish goes well with rotis and naans or it can be relished like a snack too. If you are serving it as a snack just reduce the quantity of onion.

Ingredients:
Mutton chops .. 500 gms
Onions .......... 2 medium
Ginger .......... 1 small piece grated
Garlic ........... 2 tsps crushed
Green chillies .. 1-2 slit
Yogurt ........ 1 tbsp
Coriander leaves ,, handful
Mint leaves ..... few
Turmeric powder .. 1/4 tsp
Coriander powder .. 1/2 tsp
Cumin powder .. 1/2 tsp
Red chilli powder .. 1/4 tsp
Garam masala powder .. 1/2 tsp
Cinnamon stick ... 1 piece
Black cardamom ... 1
Cloves .... 4-5
Bay leaves .. 1-2
Salt .. as needed
Oil
Coriander leaves and onion rings and lemon wedges for garnishing.

Method:
1. Clean the mutton chops and marinate them with salt and yogurt. You can also add a little bit of spice powders to the marination.
2. In a pan add oil and tip in the whole spices mentioned in the list.
3. Next add the sliced onions and stir fry to golden brown colour.
4, Put the marinated chops and the ginger garlic.
5. Keep stirring from time to time adding a little water when it dries up until it gets a nice brown colour.
6. Add the salt and all the spice powders and chopped coriander mint leaves. Sprinkle a little water again and simmer. At this stage the quantity of water you add is according to how you are serving your chops. If it is a snack then you add very little.
7. Garnish with coriander leaves, onion rings and lemon wedges before serving.

Note: In Brazil the mutton we get is not tender. So I have half cooked the chops in a pressure cooker and then followed the above procedure. You may do the same if needed. In India I do it directly as the meat cooks very easily.

Thursday, April 16, 2015

ISCA DE FRANGO ACEBOLADO / APERITIVO / CHICKEN FINGERS WITH ONIONS AND GARLIC / BRAZILIAN SNACK


This is a Brazilian snack commonly served as a starter in the pubs and restaurants. Sliced chicken fingers are sauteed and topped with fried onion and garlic. It is bland in taste. You can serve with a chilli sauce.
Pronounced - Iska de Frango Asebolaado.

Ingredients:
Chicken fillet .... 200 gms
Onion ......... 1 large (1 cup sliced)
Salt .......... to taste
Lemon juice .. 1 tbsp
Crispy fried garlic .. 1 tbsp
Oil ... as needed

Method:
1. Clean the chicken fillet and cut it into strips of the desired size.
2. Marinate with lemon juice and salt. Set aside.
3. Heat the pan and add a spoonful of oil. Fry the sliced onion adding a little salt until it turns translucent. Remove it in a bowl and set aside for garnishing.
4. In the same pan add a spoonful of oil and stir fry the chicken strips until they are done.
5. For serving you can use a hot plate / sizzler plate or any serving platter. Spread the prepared chicken and garnish with the fried onion slices and crispy fried garlic. If you are using a sizzler plate heat it before serving.

Note: Crispy fried garlic is available in the stores in a bottle or small packs. If you don't have it you can just saute the garlic first and add the chicken for frying. 

Tuesday, March 31, 2015

MUTTON ROGAN JOSH KASHMIRI


This is one of the signature dish from the state of Kashmir and very popular too. Though it has been adapted by many people all over the country making some variations to it, the original one is made without any addition of onions, garlic and tomatoes.  The rich red colour is given to the dish with Kashmiri chilli powder and a special spice from Kashmir called Ratanjot, which I have skipped because it is not easily available everywhere. The spices used in this are powdered fennel seeds, ginger powder,cloves, cardamoms along with a generous portion of asafoetida which is one of the key ingredient and whole spices like bay leaves, cinnamon and cardamoms etc etc. Traditionally this is cooked with mustard oil. Since it is not available in Brazil I have used normal cooking oil and a spoonful of desi ghee.



Ingredients:
Mutton ... 350 - 400 gms
Yogurt ... 1/2 cup
Hung curd ... 1 tbsp
Lemon juice .. 1 tbsp
Asafoetida .. 1/4 tsp
Kashmiri chilli powder .. 2-3 tbsps
Garam masala ... 1 tsp
Saunf powder ... 1/2 tbsp
Clove powder ... 1/4 tsp
Ginger powder ... 1/2 tbsp
Bay leaves ... 2-3
Cloves .. few
Cinnamon stick .. 1 inch piece
Black cardamom .. 1
Green cardamoms .. 3-4
Black pepper corns .. few (crushed )
Mustard oil .. 5 tbsps (you may use normal cooking oil too)
Desi ghee / clarified butter .. 1 tbsp (optional)
Salt .. to taste

Method:



1. Clean the mutton and marinate with hung curd, lemon juice, salt and set aside for few hours and over night.







2. Mix the Kashmiri chilli powder in a cup of warm water.







3. Heat oil in a pan and if you are using mustard oil bring it to a smoking point and reduce the heat. Add the asafoetida and the whole spices mentioned in the list.(black cardamom, green cardamoms, cinnamon stick, cloves and crushed black pepper corns..Tip in the marinated mutton pieces.



4. Stir fry turning the sides for 15 - 20 mins until the pieces become brown in colour.







5. Now add the dry spice powders (saunf powder, cloves powder, ginger powder and garam masala powder) Saute until mixed.







6. Switch off the gas. Sprinkle a little water and stir scraping the bottom with the spoon to blend the spices.






7. Now add about 1 cup water along with the chilli water that we prepared and salt. I have used a pressure cooker to cook the meat as the mutton here is very hard. If the meat is tender you can cook in a pan on low flame adding sufficient water. When the meat is almost done remove the pan from the gas and add the whisked curd / yogurt stirring well to avoid curdling. Put the pan back on the gas and simmer it for about 4-5 minutes.Finally stir in a spoonful of desi ghee which is optional.


You can serve it with rice or rotis/ naans and the gravy should be made accordingly.


Tuesday, March 24, 2015

KUMMELWECK ROLLS / KIMMELWECK ROLLS


This month in the baking group "We Knead To Bake " we’re baking something savoury and simple. What makes these simple rolls rather special and different is the sprinkling of sea salt and caraway seeds on the top. These rolls are great for sandwiches and even burgers. So what exactly is a Kimmelweck Roll? It's a hard roll, much like a crusty Kaiser roll, but sprinkled with caraway and coarse salt instead of poppy seeds. They are German in origin and I understand that “Kummel” means caraway seeds while “Weck” means roll. In Buffalo in New York, these rolls are used to make a speciality sandwich called the "Beef on Weck", with thinly sliced rare roast beef and horseradish and it is typically served with fries and a dill pickle. This recipe makes 8 burger bun sized large rolls. You can half the recipe if you prefer.

Ingredients:
2 1/2 tsp active dry yeast
1/2 cup warm water
1/2 cup warm milk
2 bsp oil
1 tbsp honey
1 egg white (optional)
1 1/2 tsp salt
3 to 3 1/4 cups bread flour*
Egg wash (optional)
Coarse sea salt and caraway seeds for sprinkling.

Method:



1. Mix together the warm water and the warm milk and stir in the yeast. Let it sit aside for about 5 minutes.






2. Combine the yeast mixture, oil, honey, the egg white and stir with a whisk.





3. Now in a large bowl add the salt and about 2 1/2 cups of flour and knead, adding as much more flour as required till you have a smooth and elastic dough that is tacky but not sticky.





4. Shape the dough into a ball, and place it in an oiled bowl.





5. Cover loosely with cling film and let rise for about an hour, until it is almost double in volume.








6. Deflate the dough well (not kneading), shape into a round and and allow it to rise, covered, for 30 minutes more until double (2nd time )





7. Divide the dough into 8 equal pieces and shape each into a smooth ball, then slightly flatten it. Place them on lightly greased or parchment lined baking sheets.Spray or lightly brush with oil, loosely cover and let the dough rise for 30 more minutes. Brush with egg wash (or something else that will make sure the topping sticks when baking), then cut slits ( like a +) on the top using a sharp blade or scissors


8. Sprinkle the top of the rolls with sea salt and caraway seeds, and then mist with water. Bake the rolls at 220C (425F) for 5 minutes and then quickly mist with water again making sure you don’t keep the oven door open for too long.





9. Bake for another 20 minutes or so until they’re brown and done. Cool on a wire rack. This recipe makes 8 large burger bun sized rolls.






Adapted from - http://www.jewishfood-list.com/recipes/bread/rollskimelweck01.html

Here’s a video on making these rolls for those of you who would like it -

https://www.youtube.com/watch?v=0TXhWuIVF


We Knead to Bake # 26 - My Diverse Kitchen

Friday, March 20, 2015

RAW TAMARIND PICKLE / CHINTAKAYA PACHADI


When the raw tamarind is in season try out this pachadi. Select the small ones without seeds. You can just cut them into tiny pieces or crush lightly using  a pestle and mortar, add sufficient salt and store it for later use after drying this in the sun. This thokku can also be used in some dals / curries etc etc The consistency of the pickle can be coarse or very fine as you like it. If you want it well blended then grind it along with the masala powder before sauteeing in the oil. The chilli level also can be adjusted according to your taste.

Ingredients:
Raw tamarind ... 500 gms (about one cup crushed)
Mustard seeds .... 1 tsp
Fenugreek / Methi seeds .. 1 tsp
Dry red chillies .. 8-10
Turmeric powder .. 1/2 tsp
Asafoetida ...... 1/4 tsp
Salt .. as needed
Oil ..... 1/2 cup

Method:
1. Wash the tamarind well and dry them with kitchen towel.
2. Crush them coarsely in a pestle and mortar or in a food processor.
3. You can add salt while crushing so that it blends well.
4. Dry roast and grind the mustard seeds , methi seeds and the red chillies.
5. In a pan heat oil and add asafoetida. Now tip in the ground masala powder and the crushed tamarind. Saute for a minute or two until done.
6. Let it cool. Store it in a sterilized jar.