Friday, May 5, 2017

Shish Taouk with Spicy Rice


Ingredients

For Chicken Marinade
Chicken
½ - 1 kg (cubed)
Tomato Paste
1 tbsp
Chili Garlic Ketchup
2 tbsp
Garlic
2 cloves (minced)
Mustard
2 tbsp 
Soya Sauce
2 tbsp
Dried Oregano
½ - 1 tsp
Olive Oil
Yogurt
Paprika
Salt
Red Chili Powder
2 tbsp
2 tbsp
1 tsp
To taste
½ tsp

To Skewer
Capsicum
Onions

For Rice
Boiled Rice
1-1  ½ cup
Onion
Tomato
Capsicum
Garlic
Salt
Turmeric
Oregano
Cumin 
Olive Oil
1 (finely chopped)
1 (finely chopped)
1 (finely chopped)
2 - 3 cloves
½ tsp
½ tsp
½ tsp
1 tsp
5 tbsp

For Garlic Raita
Yogurt
1 cup
Olive Oil
3 tbsp
Garlic
Salt
Black Pepper
Vinegar
Oregano
3 - 4 cloves (minced)
To taste
½ tsp
2 - 4 tbsp
½ tsp

Method






Mix chicken cubes in marinade and set aside for a few hours - anywhere from 2 to 6 hours should be good. Agar aap ko zarurat se zyada jaldi hai, can also be used for half an hour, although chicken might not be as tender. Once done marinading (marinating?) skewer chicken, alternating with onion and capsicum cubes. I don’t really like tomatoes, so I didn’t add those but feel free to add whatever veggies you like. 


Meanwhile, whisk together ingredients listed for garlic raita and that’s it, you’re done with it. Put in the fridge and forget about it for at least an hour. No reason, just because.
Next, the rice. Heat olive oil, dump in the garlic and onion. Once translucent or light golden, add the rice. Season and add the rest of the veggies. Give it a good stir and fry on high heat for a couple minutes, then turn it off. 

Oil a grill pan - grill pan is necessary for the wonderful black char. Ordinary pans don’t give it that look - and please make sure to oil it properly. Fry the skewers until charred on both sides. Try and keep the turning of the skewers to a minimum, because otherwise it won’t cook properly. 

Okay, now just present it nicely, take a couple pictures and devour it.  Duaon mein yaad rakhein, mehrbani.  

P.S. It can also be served with toasted pita bread, the rice are optional. But you knew that. Acha, bye.

Thursday, March 16, 2017

Kashmiri Chai

50% of my winter diet consists of endless cups of Kashmiri chai. Needless to say, it's the bomb.


Fill up a pan with water - about 1 litre. Add a teaspoon of salt, 2 tablespoons of tea leaves, a quarter teaspoon of meetha soda (sodium bicarbonate or baking soda) and star anise (optional. The first picture is a sample of what it looks like, the second one shows how much to use in this amount of liquid).


Mix, bring it to a boil and then simmer on low heat until half the liquid has evaporated. 


Add cold water and fill to the brim then boil for 5 minutes. 


Take a small tub or big bowl, add about 2 glasses of cold water to it and pour the qehwa in it. Beat for 5-8 mins (watch video below).



In another pan, add milk (generally, mom uses 2 cups of milk to 1 cup qehwa ratio) and any flavor/ seasoning you might like (cardamom, cinnamon, nuts, sugar, etc). Add the qehwa, mix and bring to a boil. 

 

Turn off the heat and serve hot!



Koila Qeema

Ingredients


Qeema (minced meat)                                            ½ kg
Onions                                                                  2 (medium, thinly sliced)
Tomatoes                                                              4 (blended)
Yogurt                                                                  1 cup
Garlic                                                                   4 cloves (finely chopped)
Cumin Powder                                                      ½ tsp
Salt/ Red Chili/ Black Pepper                                  ½ tsp
Turmeric                                                               ¼ tsp
Coriander Seeds (ground)                                        ½ tsp
Ghee/ Oil                                                              ¼ cup
Lemon Juice                                                          of 2 lemons
Green Chillies                                                        3-4 (sliced)
Coal                                                                      2-3 small pieces

Method

Add oil to a deep pan and fry garlic until golden. Add minced meat, fry for 1 minute, then add the onions. Once the onions turn translucent, add the seasoning (salt, red chili, black pepper, turmeric) - adjust according to taste, mix well and add yogurt. Turn the heat up high until the water content dries up, then add the blended tomatoes. Cook on medium heat until oil starts separating from the meat. Turn down the flame, add the ground cumin and coriander, mix. Push the meat to the side and make a circle in the middle.


Place a piece of bread/old roti or foil in the centre. Light up the coal and once it's heated up properly, place it on the bread/roti/foil and add a few drops of oil on the coal - cover immediately! Let the meat smoke on low heat until the smoke dissipates entirely. Turn off the heat, add green chillies and serve with lemon juice squeezed on top. Garma garam naan, aur khana tayyar.

Saturday, June 18, 2016

Achari Bhindi


Ingredients

Bhindi                                                                       ½ kg (chopped)
Onions                                                                       3 (large, thinly sliced)
Fennel Seeds (Saunf)                                                  1 tsp
Cumin                                                                       1 tsp
Black Caraway Seeds (Kalwanji)                               ½ tsp
Rye                                                                            ¼ tsp
Ajwain                                                                      ¼ tsp
Salt                                                                           ½ tsp
Red Chilli                                                                    ½ - 1 tsp
Mustard Powder                                                        ¼ tsp
Ghee                                                                          ½ cup
Lemon Juice                                                              2 lemons

Method

Add ghee to a wok. Fry bhindi until it starts changing color to a golden brown (don't let it go brown all the way), and make a hole in the middle so some of the ghee collects there. Add saunf, cumin, kalwanji, rye, ajwain, salt, chilli and mustard powder in the hole. Fry for a few seconds then mix with bhindi. Add the sliced onions and mix well. Fry on high heat for a few minutes then turn off flame and add the lemon juice. Mix and voila, all done!

Monday, August 3, 2015

Citrus Crush

So, Nestle sent me 4 packs of their awesome Kinnow. The little bro and I decided to experiment a little with it - this recipe may sound a bit weird but do try it! It's salty, sweet and perfect for this awful humid weather. 


Ingredients

Nestle Kinnow Juice
1 cup
Lemon Barley
½ cup
Crushed Ice
1 cup
Rooh Afza
½ tsp
Salt
A pinch

Method

Blend everything together. Lightly run a lemon slice on the edge of the glass and dip it in salt/ sugar crystals. Pour juice in the glass and decorate with lemon. Serve chilled!



Sunday, July 12, 2015

Funky Pulao.




So this genius @lahorihousewife calls it Shahjahani Pulao, but my brothers being brothers renamed it. Thori si mehnat hai, totally worth it though.

Ingredients

For Chicken Qorma
Chicken
½ kg
Ginger Garlic Paste
1 tbsp
Red Chili Powder
1 tsp
Salt
To taste
Fried Onions
1 cup (2 large onions)
Ground Coriander
1 tsp
Green Chili Paste
Of 6 large chilies
Tomatoes
4 (sliced or blended)
For Layering
Boiled Rice
1-1  ½ cup
Mint Chutney
½ cup
For Topping
French Fries
Of 4 potatoes
Boiled Eggs
4
Toasted Almonds
¼ cup

Method

Fry the onions and keep them aside. Don't brown them too much, they'll turn bitter. Oil a deep pan, add ginger garlic paste and red chili with a little water. Add salt and fried onions, ground coriander and green chili paste. Fry for a few minutes, then add the tomatoes and chicken. Add a little water and let it cook. Once the chicken is done, take it off the flame.

For layering: First add a layer of rice, then the mint chutney and chicken.

For topping: fries in the center, boiled eggs on the sides, and toasted almonds on top.




Monday, July 6, 2015

Chicken Makhni



Ingredients


Chicken
1 kg (boneless, cubed)
Garlic
2 tsp (chopped)
Butter
50 gms
Red Chilli Powder
1 ½ tsp
Mustard Powder
½ tsp
Cumin Powder
1 tsp
Coriander Powder
1 tsp
Whole Spice (Garam Masala)
1 tsp
Fresh Cream
½ cup
Tomatoes
5 (blended)
Salt
To taste

Method

In a pot, add the butter and fry the chopped garlic. Saute until golden, then add chicken. Once the water has dried up, add red chilli powder, mustard powder, cumin + coriander powder and whole spice. Stir and simmer on medium flame for a few minutes. Add the blended tomatoes and turn the heat up high. Stir occasionally, until the oil starts to separate. Lower the heat and add the salt, then the cream. Add some coriander or sliced ginger for garnishing.