Rice : So many cultures for so many centuries, have survived on the staple diet of rice coupled with some basic preparations like vegetable or meat curries. The coastal cities of India would prefer to take rice in all the three major meals. Boiled rice can be literally eaten with even the most humble of the preparation or simple ingredients like onion, pickles, yogurt or lentils.

It is strange that the seedlings of rice can tolerate the most inhospitable environmental condition not suited for most of the grains. It is, in fact, neck deep in water when they are planted in the paddy field, tolerate the wet weather throughout its growth, ultimately harvested and sold as per their quality.

Without an iota of doubt, Basmati is the king of all the rice grown across the globe. So famous is the quality that few enterprising Americans wanted to patent the name “BASMATI” which for centuries is indigenous to India. It boasts of long slim grain, which becomes at least 2 ½ times longer after cooking. The aroma of this rice has enchanted even the king and no wonder that a major part of the grain is exported to fetch better money value in the international market. Try to find Basmati rice which has been rested for at least an year for better result with your rice, pulao or biryani dishes.

Rice cooking requires some sort of practice as the difference between good and bad rice is few extra minutes. What is most important is also to understand the heat contained in the rice to carry-over cooking for the required duration when it becomes perfect cooked rice. There are two ways of cooking rice, one is called absorption method and the other as drained out method

In absorption method, which is the tougher of the two, rice is cooked in just the required amount of liquid which is normally 2 ½ times of the rice quantity. During the course of the cooking, rice absorbs most of the liquid, some is lost as steam, and lengthen in size. If cooked perfectly, most of the grains will remain separate and is a good indication of correct cooking. One of the most important benefits of this cooking process is that nutrients remain with the rice because there is minimal loss of water during the cooking process.

The other method is very popular with Indian household where rice is boiled with lots of water and when tender, excess water is drained out which means some of the nutrients are also drained out. The important aspect of this style of cooking is that the rice remains lighter for consumption in terms of its starch content as most of it is drained out with the water. Some of the household keep the drained water to serve as pastime drink or apply to cloth to stiffen it.

Some of the blogs will definitely feature a few of the most popular Indian dishes like pulao, biryani, tehri, flavored rice etc. Watch out until then “Happy tryst with rice”.

- Kuntal.

Tags: murgh, tikka masala, bhatura, indian curry, chicken, gosht, paneer, chana, chettinad, kebab

Chilies have often been blamed for the ultimate spiciness of the Indian food to the extent that even other spices have paled in shadow. Spices have invariably given way to spiciness in the mind of innumerable admirers of Indian cuisine. Today we try to give an insight into the ingredient which has titillated the palate , new and old. Chilies have also been used in other cuisines like Thai, Chinese, Mexican and Italian.
Two kinds of chili are used in Indian cooking- the green chili which is used fresh and dried red chili. Even the green and the red vary in pungency and depends upon factors like ripeness, location etc. Just because of this reason, chilies are always indicative as far as their quantity is concerned in a particular recipe.
One way to tone down the pungency of chilies is to fry them; as a result the finished dishes will not be as hot as they may appear. You may experience the difference in pungency of the finished dishes which depends upon the way chili is introduced in the recipe, deseeded, chopped, whole, fried whole or dried flakes without seeds. Much of the heat is present in the seed which contains the chemical called capsaicin. There is no surprise that the hottest chili has its origin in India called Bhut Jolokia found in the North-East state of Assam. It rates 1,001,304 SHU (Scoville Heat Rating) and is recognized in The Guinness Book of World Record.

Baby potato and green chili pickle
½ kg baby potatoes, scraped and washed
8-10 green chilies split lengthwise with stem intact
1 tsp yellow mustard powder
1/3 tsp turmeric powder
½ tsp coriander powder
1tsp cumin powder
1 tsp red chili powder
1/3 cup vinegar
1 cup mustard oil
Salt to taste

Tempering
1 tsp black mustard seed
½ tsp onion seed (nigella seed)
½ tsp fenugreek seed

Method:
Boil baby potato in sea like salted potato until just done, rest of the cooking will be carried over by the internal heat. Heat oil in a pan, fry green chili for 30seconds. Add potatoes and toss until it just starts to take some colour. Drain the oil, reserve separately and put the potatoes in a large bowl. Add all the spice powders, vinegar, mustard oil and salt and mix well.

Reheat the reserved oil, add mustard seed and allow crackling. Next add onion seed and fenugreek seed and cook from another 30 seconds. Remove from heat and allow cooling. When cooled sprinkle on top of potatoes. Transfer the pickle to a clean dry container and use within a fortnight.

- Kuntal

Tags: vindaloo, dal, indian curry, tikka masala, kulfi, dhokla, balti, chana, sambhar, desi

Vindaloo now a days, as it stands is a Goan interpretation of the popular Portuguese preparation originally called “Vindalho” which when dissected meant Vinho for wine and alhos for garlic. These two were the integral part of the dish originally made with pork which also contained ginger, pepper and red wine vinegar.

The modern version available in most of the Indian restaurant including the one in Goa is made with lots of chilli, tomato and potato. Potato because some of chefs have presumed that the last word in Vindaloo is equivalent to “aloo” (potato) which most of the Indian likes in some form or the other.  The pork used in the Portuguese recipe is not a very popular choice with the Indians and is a complete taboo with the Muslim Chefs; hence it further underwent a complete makeover and local versions made with lamb or chicken are equally popular with undertones of local Goan feni made with cashewnut fruit.

The original recipe is contained in the curry manual available with www.sonzyskitchen.com. However I will try to recreate the most commonly found lamb vindaloo.

Lamb Vindaloo:
1 kg lean lamb, cleaned and cubed into 1 inch pieces
3 tbsp cooking oil
2 medium red onion, chopped roughly
1 inch knob ginger, scraped and chopped roughly
10 cloves garlic, peeled
¼ cup coconut feni
½ tsp turmeric powder
2 medium potatoes, peeled, quartered and deep fried until crisp
1 small bunch fresh coriander leaves, washed and chopped
Salt to taste

Marinating ingredients
10 dried red chillis (can vary the quantity to suit individual palate)
10 peppercorns
10 cloves
1 medium bark cinnamon
5 nos green cardamom
1 tsp cumin seeds
½ tsp mustard seeds
1/3 cup malt vinegar

Method:
In a blender, make the paste of marinating ingredients. Marinate the lamb cubes and season a little with salt. Keep aside for 2 hrs to allow the flavour to penetrate inside the meat fibres

In a cooking vessel, heat the oil and fry the lamb, stirring occasionally, until it is light brown on all sides. Add chopped onion, ginger and garlic and continuing frying until the vegetables are brown and cooked. Add turmeric powder and pour in coconut feni and water, bring to boil. Reduce to simmer for 10-15minutes until lamb is tender and the oil starts floating on top. Check seasoning. Serve hot garnished with deep fried potato wedges and freshly chopped coriander.

Bon Appetit !

- Kuntal

Tags: lentil, desi, curries, vindaloo, dosa, palak, indian food, roti, chana, dal

As history suggests, tomatoes were not indigenous to India and were only available in the country, 16th century onwards, courtesy the Portuguese. They even at that time could not have thought of the culinary evolution which happened after their introduction to Indian cuisine. Not only did they become one of the famous ingredients in the Indian kitchen but so many dishes evolved around them ranging from chutneys, soups and to curries.

Tomato is a perennial plant grown outdoors in temperate climate typically reaching upto 2-10feet in height with weak woody stem that requires support once they start tilting towards one side.
Even though fresh tomatoes are readily available, people often take advantage of their good preserving properties. Some of the forms in which it can be found are fresh both raw green and ripe, sun-dried, pickled, paste and pureed.

Tomato Rice (Also known as tomato bhaat)
2 cups leftover long grain rice
2 tbsp refined oil
1 tsp mustard seeds
2 green chillies slit lengthwise
1 large red onion, chopped fine
4 large ripe tomatoes, cut into cubes
1″ piece of ginger, peeled and grated
2 tsp coriander powder
1 tsp cumin powder
Salt to taste
¼ cup chopped fresh coriander leaves

Preparation:
Heat the oil in a kadhai/ deep sauté pan and add the mustard seeds and green chillies and allow them to crackle. When they stop spluttering add the onion and fry until translucent, about 2-3minutes.
Add the tomato and ginger and continue to stir. Cook until the tomatoes turn pulpy, about 5-7minutes.
Add coriander, cumin and garam masala powders (see the garam masala section in “The Ultimate Indian Curry Manual” )  and cook for another 2minutes. Add leftover rice and stir very gently to mix and heat at the same time. Season with salt.   Cook on a low flame for 3-4 minutes, stirring frequently. Sprinkle the chopped coriander just before serving. Serve with the South Indian chutney or pachdi of your choice.

- Kuntal

Tags: lentil, chana, dhokla, chicken, tandoor, kebab, tandoori, palak, naan, handi

Onion has always been one of the most influential cooking ingredients in Indian kitchen. They are the base of so many Indian curries and their usage ranges from chutneys to snacks. Even though there are several claims to their useful properties but it does not suggest that their increased consumption plays a vital role in alleviating the symptoms of those diseases. They contain chemical compounds believed to have anti-inflammatory, anticholesterol, anticancer, and antioxidant properties. In many parts of the world onion is used to cure blister and boils but without much scientific evidence to that effect of their healing properties.

Onion comes from the family of Allium sepa and almost all part of it are edible like the young leaves as onion chives, the older as spring onion, onion flower, onion seeds also known as nigella and finally the bulbous onion. Onion can be used in fresh, frozen, canned, pickled or dehydrated form and has many culinary nuances.

In Indian cuisine, onions are used sliced, chopped or pureed and their proportion to the final outcome of the dish is very important as to consistency and taste.

When the onions are just sautéed until light pink, they will impart a sweetish taste, when it is fried brown they will impart a deeper colour to the curry. In most of the industrial kitchen they are fried ahead of time to save on time and effort.

Onion Pachadi (South Indian raita)
Ingredients
1/3 tsp black mustard seeds
½ tbsp groundnut oil
2 red onion, sliced evenly
1-2 Green chillies, finely chopped
½ cup chopped coriander
2 cup thick yogurt
Salt ½ tsp salt

Method
In a non reactive bowl mix chopped onion, green chilies, chopped coriander. Beat the yogurt separately in another bowl until smooth. Mix in the yogurt in the vegetables and add salt.
Chill for about 15-2o minutes before serving. This is a very good accompaniment for South Indian meal to counter the environmental heat of that region. It can also be used with Biryanis and parathas.

Tags: chana, tandoori, roti, chettinad, idli, bhatura, palak, balti, murgh, bhatura

While classifying Handi cooking through the annals of Indian culinary preparation has been the recent endeavour, the cooking vessels in ancient India were mostly Handi-like made from either clay or copper. The pots are typically round thick bottomed which tapers towards the mouth to capture the steam throughout the cooking process. The process is a bit lengthy because it dwells upon the principle of slow cooking to fully develop the flavor and aroma. While  the recipe of “handi dal” vary from place to place, as tracing this recipe through the culinary journey of past years does not yield much information, the widely acceptable lentils for Handi cooking are Arhar Dal, also known as Tur dal or yellow lentil and Whole urad dal, also known as Black lentil. We will try to recreate the recipe which is a close version of what most of the restaurants do while leaving the choice of lentil to you as per your convenience. Please remember that cooking Urad dal will take longer because it contains skin for this recipe and also because it releases its creaminess through slow cooking process as evident in Dal makhni.

Ingredients:
1 cup Yellow lentil (tur/ arhar dal)
2 tbsp groundnut oil
2 tbsp chopped ginger
2 tbsp chopped garlic
3 tbsp chopped onion
½ tsp turmeric powder
3 green chili, chopped
¼ cup chopped tomato
3 tbsp chopped coriander leaves
1 tbsp ghee/ white butter

Method:
Pick the lentils, wash in running water and keep soaked for 30minutes. This allows the lentil to hydrate and cook evenly. Place the washed lentil in handi with salt, turmeric and water (approximately 4 ½ cup), bring to boil, reduce the heat and remove the scum which surfaces on top.

Heat oil in pan, sauté until light brown, add chopped ginger and garlic and keep cooking until all the ingredients are of the same colour (light brown). Then add green chili, stir for a minute.
Add tomatoes and continue cooking until tomatoes are reduced to a pulp. Transfer the mixture to the lentil and stir. Continue cooking until lentils are cooked and of medium thick consistency.

Just before serving, stir in the ghee/ white butter and chopped coriander. Serve hot from the handi either with Indian bread or as an accompaniment for rice.

Bon Appetit !

- Kuntal

Tags: curries, naan, roti, chettinad, dal, paneer, handi, kebab, kulfi, tandoor

Mints are aromatic, almost exclusively perennial, rarely annual, herbs. They have wide-spreading underground rhizomes and erect, branched stems. The leaves are arranged in opposite pairs, from simple oblong to lanceolate, often downy, and with a serrated margin.

The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb.
Mint was originally used as a medicinal herb to treat stomach ache and chest pains. To cure stomach aches, put dried mint leaves in boiling water, then, when it cools drink it. This tea is called monstranzo. During the Middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic. Mint also aids digestion.

Menthol from mint essential oil (40-90%) is an ingredient of many cosmetics and some perfumes. Menthol and mint essential oil are also much used in medicine as a component of many drugs, and are very popular in aromatherapy.

Mint chutney

4 green Tomato (Medium size), sliced
1 big handful Mint leaves, cleaned and washed
6-7 Garlic cloves, peeled
2-3 Green chilies, chopped
½ tsp Cumin Seeds, toasted
1 bunch Fresh coriander leaves
1 small piece Jaggery (optional)
Salt to taste
2tbsp mustard oil

Method:
Pan fry the green chili in 1tbsp of mustard oil. Add raw tomatoes and cook on medium heat until soft.
Blend the cooked tomato with rest of the ingredients, remove from the blender. Check seasoning and rest in the fridge for 30 minutes until chilled.

- Kuntal

Tags: tandoori, gosht, dosa, desi, karahi, balti, idli, paneer, palak, murgh

Ganesha Chaturthi or Ganesha Utsav (the special day of the elephant-headed god “Ganesha” who is prayed as the first deity) falls on the fourth day of the Hindu month of Bhadrapada (around August-September). It is celebrated all across India and is the biggest festival in Maharashtra. Even though you may encounter heavy traffic congestion, it is worthwhile to pay a visit to any part of Maharashtra especially Mumbai and Pune.

He has the head of an elephant on which is perched a dainty tiara, four podgy hands joined to a sizeable belly with each hand holding its own symbolic object. One hand has a trishul, or a trident, the second, an ankush, or goad made from his very own broken tooth; the third hand elegantly holds a lotus and the fourth a rosary (which is sometimes replaced by modaks – his favourite sweet). Ganesha is famous not only for being a trickster and for his sense of humour, but equally for his wisdom. He is the son of Shiva (Destroyer in the Hindu Holy Trinity of Creator-Preserver-Destroyer) and Parvati (Shiva’s consort).

Ganesha is the foremost god of the Hindu pantheon. This brave guardian of the door to Parvati’s bath is beheld today as the most auspicious God of new beginnings. He is worshipped during every festival and before people undertakes a journey or embarks upon a new venture. You will also see him carefully guarding entrances to temples and homes, peeping out of calendars and happily gracing marriages and other such occasions.

Ganesh Chaturthi 2008: It’s being celebrated on 3rd September amidst traditional zeal and fervor all across India. The other interesting aspect of this festival is the various traditional offerings

Some of the famous dishes prepared at home during the festival are:
Besan ke laddo (round sweet of gram flour),
modak( sweet comprising of small pearls of gram flour),
moong dal halwa (moong lentil pudding),
Kaju ki burfi (cashewnut nut cake),
puliyodarai (tamarind spiced rice),
puran poli (sweetened bread stuffed with jiggery and Bengal gram) etc.

PURAN POLI

Ingredients

• 1 cup refined flour (Maida)
• 1 pinch Turmeric Powder
• few strands saffron
• 1 pinch Salt
• 2 tsp+1 tbsp Ghee
• Water enough to make dough
• 6 tbsp Oil
• For frying Oil / Ghee

Inner Filling

• 1 - 1/2 cup Jaggery (gur)
• 1 - 1/4 cup Bengal Gram Dal (chana dal)
• 1/4 tsp Cardamom Powder

Method :
Blend the ghee with saffron, turmeric and refined flour. Make a soft dough using water and knead lightly. Leave under a wet cloth for 40-50 minutes.  Knead again. Put in the 6 tbsps oil and knead till completely absorbed. Cover and leave aside for 4 hours. Put the lentil in the cooker for one whistle, allow the steam to evaporate on its own before draining the water. Grind the lentil with jaggery and cardamom powder to a fine paste, slowly cook the mixture with the remaining ghee until lightly aromatic and thick paste like.
Make small balls of the filling. Divide the dough into small balls and flatten them so that it can encase the filling.

Place one ball of filling on the dough and cover and seal up the filling.
Carefully roll out the dough into thick bread like pooris making sure the filling does not come out.
Fry on a tawa pouring ghee around it. Cook on both sides and serve hot.

We Wish the readers a very happy and auspicious Ganesh puja and hope it brings lot of happiness in our lives.

- Kuntal and Puneet

Tags: balti, indian curry, murgh, naan, idli, chana, roti, karahi, dhokla, bhatura

In India, Cumin is known in as “Jeera or Jira”. The use of cumin is very common in Indian and Pakistani foods. Black cumin seed (also called black seed) should not be confused with the herb, cumin. It is know as Shahi jeera and is the essential spice for so many aromatic preparation.

It is an herbaceous annual plant, with a slender branched stem 20-30 cm tall. The leaves are 5-10 cm long. Cumin seeds are similar to fennel and anise seeds in appearance, but are smaller and darker in colour. Cultivation of cumin requires a long, hot summer of 3-4 months, with daytime temperatures around 30°C (86°F); it is drought tolerant, and is mostly grown in Mediterranean climates. It is grown from seed, sown in spring, and needs fertile, well-drained soil.

Today, cumin is identified with Indian, Tex-Mex, Cuban and Northern Mexican cuisine. It is used as an ingredient of curry powder. Cumin can be found in some Dutch cheeses like Leyden cheese, and in some traditional bread from France.

A few of cumin’s medicinal uses include treating asthma, tumors, colic, fever, and snakebite.
Additionally it also acts as a stimulant as well as a great herb for digestive disorders and even as a antiseptic of sorts. The seeds themselves are rich in iron and are thought to help stimulate the secretion of enzymes from the pancreas which can help absorb nutrients into the system. It has also been shown to boost the power of the liver’s ability to detoxify the human body.

I wish to recreate a simple recipe which is being used in India for centuries and is the real cold drink with all the goodness to fight the extreme summers of the sub-continent.

Jeera Pani
2 tablespoon cumin seeds, toasted until fragrant
570 ml water
15 grams fresh mint leaves
1 teaspoon rock salt
1 teaspoon sugar
1 tablespoon lemon juice

Method
Put water in a saucepan and bring it to boil. Remove from heat and allow cooling slightly.
Crush cumin lightly to release flavor, add to the water alongwith mint, salt, sugar and lemon juice. To have a smooth drink, you can also strain the water but for additional character, I like to serve with all the ingredients. If you wish to spice up the drink, you can also add finely chopped green chili. Chill and serve.

- Kuntal.

Tags: dosa, lentil, karahi, handi, kebab, gosht, roti, desi, idli, indian food

Question : I need advice for making authentic Mughlai Biryani. Any tips? The restaurant Biryani I’ve had is generally fair to lousy. What’s the trick or tricks to making this dish?

Kuntal answers : Mughlai food is known for its richness. It is famous for the exotic use of spices, dried fruit and nuts. The Mughals did everything in style and splendour. Since they ate very rich food they reduced the number of intake during the day. Mughlai dishes as they are called have lots of milk and cream with spices to make rich and spicy meal that is the reason why Mughlai recipes are rich in fat, carbohydrates and proteins.

Even though the tips are helpful, they are not quick fix process to substitute the lengthy cooking preparation for biryanis which yields the desired result.

1. Make sure the rice which you use is the premium quality biryani rice which is less starchy than the rest of the rice. Wash your rice a few times and allow it to sit in just enough water for 15-20minutes. Drain the water before final use.

2. Use the papaya to soften/tenderize the Indian mutton to avoid the risk of them being not cooked fully with the rice if you are making “katchi” biryani (a biryani where the main ingredients like the rice and the lamb are both raw and cooked together unlike other biryanis where mutton will be cooked separately and then layered with rice).

3. The flavoring herbs and spices should preferably be used in the later stages, because prolonged use of them in the entire cooking process is just a wastage of their flavour and aroma.

4. The biryani in the last stage after layering should be cooked on a very low heat preferably on a hot plate to allow the steam to form and aroma to develop.

5. If you have pre-boiled the lamb for the biryani, try reserving the liquid/ stock to be used for biryani for extra flavour.

6. The lid for the biryani vessel has to fit snugly otherwise put some weight on top of the lid or stick together the side of the lid and the vessel with flour dough to prevent the steam from escaping.

Most of the restaurant biryanis due to the compulsion of managing cost are made to order; hence lack the complex flavour and aroma of an authentically made biryani. To see more of biryani, please refer to downloadable e-book available with us.

Tags: curries, tandoor, gosht, dhokla, bhatura, dal, bhatura, indian food, tikka masala, roti