The mushroom debate - Love it or leave it? |~Malai Matar Mushroom~

Mushroom, that one ingredient that evokes as many opinions as does any political debate, is one of my very favorites. I am yet to find any other vegetable (well almost..) that stimulates such strong reactions, that ranges the whole spectrum from total love to utter dislike. No wonder its known as the “meat” of the vegetable world, thereby opening itself up to such strong reactions from the vegetarians. I look at it this way – if something evokes such ardent responses (just like any opinionated person you might encounter), it definitely carries mettle and so it does. Soft yet spongy, chewy yet melt-in-your-mouth - it kindles all sorts of sensations as one bites through that succulent piece of earthiness. 

The "mushroom" love bug caught me quite early and my very first food memory of this powerhouse was when my Dad would come home after an early morning outing to Barabati stadium, where rows of wild mushroom vendors would line up. It was more of a chance that you got hold of them since they would show up only when they had enough mushrooms to sell, which ensured that those were wild rather than cultivated ones. So Dad would be back with the intensely fragrant and flavorful shiitake /brown mushrooms while we would start throwing ideas at my Ma.Till date the wooden, that atypical earthy "mushroom" aroma transports me back to the early morning hustle-bustle in our kitchen. I love every kind – from meaty portabella to the slender enokii mushrooms to the earthy crimini. Each has a distinct flavor, identity and personality that dictates their best fit.

Recently, mushrooms have been making it to my “must-buy” section of our grocery list. From omelets to pastas to- of course my very favorite mushroom masala. I use it with an enthusiasm that can only match my propensity for eggplants. Just like eggplants, what makes them so unique is their ability to soak in new flavors all the while standing strong with their identity. After trying out numerous variations of the mushroom masala, one fine day we craved for the creamy matar mushroom sans the overpowering creamy and bland gravy. Here’s the one that I concocted that has the perfect balance for our palate – melt-in-the-mouth mushrooms with just the right hint of creaminess with a blend of slightly sweet peas. Here you go:

Melt-in-the-mouth mushrooms and sweet peas soak in the smooth tomato gravy with just the precise hint of creaminess from roasted cashews. Serve it with warm chapatis or parathas.

Ingredients:
1 lb Shiitake/Crimini/White button mushrooms
3 Tablespoons Oil
1 inch Cinnamon

1 Large onion chopped
3 Tablespoom Ginger garlic paste
1 Cup Tomato puree
3 teaspoons Chili powder
1 teaspoon Turmeric powder
4-5 Roasted whole Cashews made into a paste
2-3 teaspoons Heavy cream (Optional)
1/4 Cup Green peas

For the dry masala
3 teaspoon Cumin seeds/ Jeera
5 nos. Whole Cloves
2 nos. Whole Cardamom pods

Method:

1. Slice the mushrooms as thick/thin you like & set aside. 
2. Add oil to a pan over medium high heat and saute the   onions along with the cinnamon stick till the onions are     lightly golden brown (5-6 mins). 
3. Then add 3 T of ginger garlic paste and fry over medium heat. Add little water to the paste once it dries out and repeat the process till oil floats on top.
4. Then add in the tomato puree in small amounts making sure it dries out each time before adding the next batch of tomato puree. The masala should be bright red in color. Note: Choose dark red ripe tomatoes for the best color.
5. When oil floats on top, add in chilli powder and turmeric powder and stir over medium low heat. 
6. Then add in the peas and mushrooms and toss well. Saute for 2 mins till mushrooms shrink a bit. Then,add 1/2 C of water and bring it to boil. Add in the cashew paste and heavy cream if using. Simmer over low heat for 15 mins.
7. In a separate dry pan, add the ingredients for the dry masala (3 tsps of jeera, 5 cloves and 2 cardomom pods). Dry roast till fragrant and grind to a powder.
8. Sprinkle the dry masala over the gravy just before switching off the heat.

Quick, simple and with the a relatively short grocery list, this mushroom gravy is sure to wow all the mushroom lovers out there. Move over paneer - you have competition :D

Till next time!
J

Recreating the Mexican fare ~ Mexican rice w/ Smokey Chicken fajitas & chunky guacamole~

When I think intently about that one cuisine that's closest to Indian flavors, my personal preference has always been Mexican. The spices, the intense flavors & the aroma that meld in together as a combination of several different spices are so reminiscent of our cuisine that it's really hard to pass it up. The remarkable similarities between Indian & Mexican dishes- be it the use of tomatoes, various chillies, or even the roasting of meat to develop flavors is sometimes very surprising, but when we come to think of it...it shouldn't really be. After all, almost all the essentials in an Indian curry like the tomato, potato & even the chillies have been New World exports to our subcontinent through the Portugese invaders. And there comes the connection!

Personally, I absolutely love the vibrancy - be it in the spread of dishes or the colorful serving plates...everything is so full with zest for life. The food is always as dynamic in the range & depth of flavors as is their spirited decor. One place that is responsible for making me a die-hard fan of Mexican cuisine has to be La-Taquiza in LA. Tucked away in a small strip mall-like area, don't be fooled by its humble existence. I have really lost count as to how many times I have pulled my friends to join me there and converted them into La Taquiza fans ;) The decor, the people & of course the taste of each of their dishes feels so authentic that I would imagine that this is exactly how food is cooked back in Mexico. So authentic and flavorful!

But after moving here to the Bay, I am yet to chance upon such an authentic Mexican place but I am sure it does exist somewhere. Now with being so far from La Taquiza, it is only wise for me learn the ropes of my favorite cuisine and try it out myself. Today's post is a product of that eventful Sunday morning when armed with a strong desire to replicate tastes of my favorite Mexican restaurant & with my go-to book "The Cuisines of Mexico - Diane Kennedy" for Mexican recipes, I set on this self satiating journey.

~Arroz a la Mexicana (Mexican Rice) ~

This Mexican rice is so subtly flavored with tomato & garlic sprinkled with a hint of cumin powder and jalapeno (for that much essential heat kick) that it's can shine either as a stand alone dish or a suited accompaniment to another spicy side dish.

Arroz a la Mexicana (Mexican Rice) - Adapted from Diane Kennedy's recipe

3 T Oil
1 C Arborio rice (Any other rice will be fine too)
1 Garlic clove Chopped
1 Jalapeno Chopped
2 C Chicken stock (You can use vegetable stock too)
1/4 tsp Salt

For 3/4 C paste
1 Medium sized tomato
1/2 Medium onion
1/2 tsp freshly roasted cumin powder.
1/2 tsp Red Chili flakes (Optional)

Method:
1. Wash the rice thoroughly in a colander till the water runs clear. This ensures that we wash off the starch so that the rice grains do not stick later. Then soak the rice for about 15-20 mins before you start cooking.
2. Make a smooth paste of tomato & onion. Reserve 3/4 C of the paste for the rice and keep aside the rest.
3. In a deep pan over medium heat, add in the oil and wait till it heats up. To check, drop a grain of rice and if it sizzles, then the oil is ready.
4. Saute the rice, garlic and jalapenos in the oil over medium heat for about 5-7 mins till the rice becomes pale golden color.
5. Then pour in the tomato-onion paste along with the cumin powder & red chili flakes and saute the rice till the mixture becomes dry (~ 2-3 mins).
6. Now heat the chicken stock and add in to the rice. Cook uncovered for ~ 10 mins till you can see holes on the surface. Cover & simmer for 5 mins more.
Tip: To avoid the rice from sticking to the bottom of the pan, do not stir the rice after adding in the stock.

This rice tastes so good be it right out of the stove or the next morning left overs. Such a hit!

~Smokey Chicken Fajitas~

A quick & easy Mexican chicken dish is a harmonious amalgamation of chicken & fajitas. Chicken pieces marinated in smokey paprika and garlic powder with a generous squeeze of lemon are grilled and cut into strips. They are then tossed with thin strips of onions & bell peppers to make for a flavorfully spicy side dish.

~Smokey Chicken Fajitas~
Ingredients:
1 lb Chicken thighs
1 T Smoked paprika
1 T Garlic powder (Unsalted)
2 T lemon juice
1/4 tsp Sugar
1/2 tsp salt

2 Medium onions cut in thin strips
1 Bell pepper (I used mixed colored bell peppers) cut in thin strips

Method:
1. Marinate the whole chicken thighs with smoked paprika, garlic rub, lemon juice & salt. Keep aside for 30 mins - 1 hr.
2. In a grill pan (or a regular pan) over medium heat, grill the chicken pieces till browned on both sides (~ 4 mins). Take them out and set aside to cool slightly.
3. Once the chicken pieces are slightly cooled (~ 5 mins), cut the chicken pieces into strips & keep aside.
4. In the same pan in which you sauteed the chicken, add in the thinly cut onions & bell pepper & toss well. This makes sure that all the browned chicken bits on the pan are taken up by the onion-bell pepper mix.
5. After ~ 2 mins or till the onion-bell pepper mix starts softening, add in the grilled & thinly cut chicken pieces and toss well.
6. Adjust for salt & lemon juice. Serve hot off the stove with Mexican rice & guacomole.

~The accompaniment:  Chunky Guacomole~
Adapted from Alton Brown's recipe

Ingredients:

4 Haas Avocados

2 T Lime juice
1 Clove garlic (Finely minced)

½ tsp Cumin

¾ tsp Smoked paprika

½ Medium Onion (chopped)

1 Jalapeno (chopped)

2 Small Tomatoes (Chopped)

2 T Chopped Cilantro

½ tsp Salt

Since I prefer my guacamole chunky, I chop it up in its skin and scoop it to a bowl. Add in the lime and all other ingredients. Taste to make sure it is to your liking and change likewise.

As I recreated my favorite dishes at home, it comforts me to know that though La Taquiza might not be close to me anymore..its taste lingers for ever :D So until I find my next favorite Mexican haunt I will keep recreating the magic here in my kitchen comforts.

So here's a question - How often do you get inspired by your favorite eating joints to create the same at home?

Love,
J

Oh! the joys of entertaining ~ Ragda Pattice / Aloo tikki chaat~

In our frenzied and increasingly impersonal world of late work nights, busy schedules and conveniently located restaurants luring us with elaborate menus, who takes an effort to cook anything for a meal time - leave alone a party? And in all this chaos, the burgeoning restaurant scene seems to have found its ideal, loyal clientele - busy professionals with little patience and ample of money. Quite a mix! Ain’t it? As more and more people opt to go out for dinners abandoning the age old tradition of making their own meal, it sincerely makes me shudder to think as to what our next generation would learn. What traditions will we pass forward? Are we going to give rise to an unfortunate generation which has been deprived of the sensuous art of cooking? A generation that finds solace in restaurant bought food over home cooked meals? And I believe those are some very valid points to think about. 

Creating and enjoying a home cooked meal has always been my way of adding that personal touch to my otherwise mundane life or to a get together of friends and family. My very personal signature and something my very own. It adds in oodles of love and care to something we all value a lot – our daily meals and of course noteworthy ones like birthday meals!Speaking of birthdays, they have always been special to me growing up. They were the most joyous of days filled with the honor of being treated special for the entire day. The thrill of opening the packet of candies, crisp new dress and to coming home to an array of my favorite dishes...each and every event had a charm- a charm that has gradually slid away with age. These days it means more of an occasion of getting together with friends and family to celebrate the year gone by while welcoming the new one. 

With such distinctive, pleasant memories of our birthdays, M and I wanted to make our guests feel special by making them a home-cooked meal. Exactly in the same way I feel when someone cooks for me. It makes me wonder as to where the novelty of cooking as a means of celebration slid by? Seems such a rarity these days!

In all of this party planning to-do's, trust me when I say that thinking of a fun and exciting dish to make was the first and most difficult part. After going through scores and scores of recipes, ragda patties/pattice or Aloo tiki chaat was chosen just based on the fun, ease and its mass appeal factor. Famous in most parts of the country, this Indian street food has different names - Ragda pattice (Yes its been misspelled!! Ragda Patties not Ragda Pattice) in the west, aloo tikki chaat in the north and Aloo guguni chaat in the east and it's as tasty in all its numerous renditions. It truly has a high crowd pleasing potential with really not a lot of effort and of course what better than to invite friends over for a plate of Indian street food?

~Ragda Pattice/ Aloo tikki chaat/ Aloo guguni chaat ~

This strikingly colorful, savory Indian street food is a delightful combination of aromatic potato patties served with a dollop of spicy yellow pea curry. Generous sprinklings of assorted chutneys, crispy sev ( fried chickpea noodles) and chopped onions add the extra sparkle to the glory of this dish. 

Ragda/Guguni (Yellow pea curry)

This is my way of making this spicy and tangy yellow pea curry and it is incredibly easy and tastes exactly like the one in the roadside stalls. A surprising ingredient is responsible for these ease. Read on and find out.

Ingredients:

2 C Whole Yellow/White peas (Soaked overnight)

1/2 tsp Turmeric powder

1/2 tsp Salt

1/4 C Oil

4 nos. Medium sized tomatoes- Chopped

In 1 cup of water make a paste of the following:

3 T Tomato Ketchup

1 T Sambhar powder (Surprise! Surprise!)

1 tsp Chili powder

¼ tsp Sugar

Salt to taste

Method:

1. Boil the peas with salt and turmeric powder till just done. Leave aside.

2. In a deep pan, add in the oil and once the oil heats up, add in the chopped tomatoes and let it cook till soft and mushy (~ 2-3 mins).

3. Remember the paste you made of ketchup, sambar and chili powder? Add in that paste one spoon at a time and wait till the masala mixture is dry. Continue till you finish all of it and oil floats on top.

4. Now add in the boiled peas and cook over medium low heat till soft and mushy (~ 5 mins).

5. Adjust for salt and amchur powder.

For the Aloo tikki (Potato patties):

Ingredients:

4-5 nos. medium sized boiled potatoes

1 C Finely chopped mint

½ tsp Dry ginger powder

1 tsp Cumin/Jeera powder

2-3 nos. Finely chopped green chilies

½ tsp Garam Masala powder

2 T Rice flour or Corn flour

½ tsp Chaat masala

Pinch of sugar

Salt to taste

Bread crumbs 

Oil to fry.

Method: 

1. Mash the boiled potatoes along with all the other ingredients. Adjust according to taste.

2. Divide the dough equally into palm sized rounds. Now flatten the mashed potato rounds, roll them in bread crumbs ( for the crunch!) and shallow fry till golden brown.

For the garnish:

Khajoor Imli chutney (For recipe see here)

Hari or green chutney (For recipe see here)

Chopped cilantro (Optional)

Chopped onions

Sev or fried crisp chickpea flour noodles

Chaat masala

Assembling the chaat and the order:

Place the tikki on the plate.

Pour a dollop of the yellow pea curry.

Drizzle it with oodles of imli and hari chutney.

Sprinkle the chopped onions, sev and chaat masala.

Some useful notes:

If making it for a party,

- Soak the peas two nights before the event and boil the next day. Store it in the refrigerator for the day of the event when you prepare the guguni.

- You can prepare the tikkis the day before the event and refrigerate it. Fry it just before the party begins. That way the patties hold together much better leaving you with little work to do on the day of the party.

- You can even prepare all the chutneys beforehand and refrigerate.

- After you are done frying up the patties, cover the dish containing them with aluminium foil and keep it hot in the oven (250 oF) till the guests arrive.

- Place all the components of this dish on your counter and watch the guests get creative with their plate of chaat.

Now as you watch your guests get creative and excited about their plate of chaat, its almost impossible to feel the rush of satisfaction and happiness at that very sight. There's truly no joy greater than feeding someone to their heart's content and especially so when its your own family and friends :) 

So the next time you think about ordering something from the restaurant..think if that's the tradition you would want in your family...and if the answer is no, then go ahead, take some pains and see how fruitful and rewarding this whole process can be.Post in your experience in the comments and share the joys you have felt when you have done the same for someone.

So until next time!

Love,

J

P.S: Submitting this recipe to:
- WTML - May hosted by Gayatri.
- "Anniversary Celebrations" by Cook,Click and Devour
- " Kid friendly dishes" hosted by Vardhini of Cook's joy.

Fresh, light and effortless ~Pudina Murg Masala / Mint Chicken Masala~

How often have you fancied the idea of breaking away from the conventional and just drifting along with the flow? A lot many times? Quite a few times? or Occasionally? 

Whatever your answer may be, you will concur that the heady rush in flowing with your instincts totally trumps the comfort of the known by about hundred thousand times (or well maybe more!!).At some time or the other, we all have been guilty of holding on to the tried and tested in our mundane humdrum of daily routine. But on occasions, when we are presented with the time and opportunity to try something new, I believe we should grab it and hold it as tight as we possibly can.

Well! before I confuse you too much (or lead you into believing that I am nuts!), i will be deft to specify that this is about a new recipe I am talking about that I created in my kitchen while playing around with ingredients.

On one fine day a few weeks back, while ready-ing up the chicken for marination- all I knew in my mind is that I did NOT want to go the usual route (i.e. load it with the spices and masala). I imagined it to be a significantly quick cooking and light dish which can be used both as an appetizer as well as a side dish. An idea struck when my attention was drawn towards the fresh bunch of mint from the farmers market lying on the counter. There in a jiffy, the mint was in the mixer bowl with a bunch of Thai chillies and then right into the marination bowl. With a sprinkling of a very few other spices, the chicken was kept to rest along with its flavorful companions in the refrigerator for about 1-2 days before I took it out again for the main dish.

Without much ado, here’s the recipe for this flavorful, minty chicken gravy that has so fascinated both me and my husband, that I have already made it for the third time in a matter of two weeks!!

                           ~ Pudina Murg Masala / Mint Chicken Masala~

A fresh and light chicken gravy that's distinctly aromatic with mint on a canvas of sweetened onions and tangy tomatoes. A very quick and easy way to bring out the royal flair albeit the effort! 
*Served here with fresh homemade appams.

Recipe:

For marination:

1 bunch Fresh mint

4-5 Thai green chillies (Alter the quantity based on how spicy the chilies are and how spicy you would the dish to be)

1 inch piece Ginger

4-5 Cloves Garlic

1 T  Lemon juice

1/2 tsp Salt

1 lb of Fresh chicken cut into cubes

3 T Oil

1 pinch of Whole spices (2 cloves, 1/2 inch Mace, 1 Cardamom)

2 C Finely sliced Onions

1 C Chopped Tomatoes

1/2 tsp Turmeric powder

1 tsp Red Chili powder

1 1/2  tsp Coriander powder

1 tsp Jaggery/Sugar

Salt to taste

Method:

1. In the bowl of a mixer, add all the ingredients for the marination and make a fine paste. 

2. Toss the chicken pieces with the marinade and keep in the fridge (for ~ 1 hr to 2 days).

3. In a saute pan over medium high heat, pour the oil.

4. Once the oil heats up, add in the whole spices. Wait for the spices to be fragrant.

5. Add in the chopped onions and fry till they are light brown in color (~ 4-5 mins).

6. Then mix in the tomatoes and the spices, cook till the oil separates.

7. Now finally add in the chicken and toss till cooked well (~ 7-8 mins).

This is one recipe you HAVE to make, to understand how flavorful chicken gravy can be without an overdose of spices. It becomes the perfect accompaniment for rice/roti/appams etc. on any given day - if you are in the mood for some playing around. At the end, I was very content that I played with my ingredients and ended up with a recipe I am going to treasure for quite sometime.

So fear not! Go ahead and have fun with your ingredients :)

Love,
J

Thinking out-of-the-box with baby eggplants ~ Achari Baingan~

Our Sunday morning visits to the local farmer's market have become a weekly ritual that I really look forward to these days. Heading out to pick veggies for the week, brings about an innate sense of responsibility and satisfaction of going the extra mile to take care of the self. The soothing sight of fresh and vibrant produce complement the hustle and bustle of the accompanying frenzy and bring back pleasant memories of visiting a busy Indian vegetable market (much more cleaner and organized though!). 

If given an option, I would just about buy everything that looks fresh and appetizing. It's really that tempting! But one of the challenges that I often face when I am back home, is to step out of my thinking box and try something new especially when on a time crunch. The biggest criteria being - it has to be appetizing as well as healthy and easy to cook for a regular day to day meal.  Personally, I try to experiment as much as I can by trying out altogether different recipes or on some days shake up things by making small changes in my cooking style (adding jeera as opposed to mustard seeds and so on).

Quite often, some vegetables have such constricted uses that I shudder at the thought of having to make them the regular way. One such veggie is the baby eggplants. I am sure there must be several ways of preparing them, but one dish that distinctly flashes the most is “Bharwa Baigan”. But last Sunday when I picked a dozen of those from the farmer’s market, I mentally swore that I would make anything other than the usual bharva baigan. It's is indeed very delicious, but it is also quite tedious and time consuming. So as I let my imagination play with these glossy baby eggplants, my main aim was to come up with a recipe that was simple to cook in a time crunch along with being excellent in taste.

So here’s the recipe from my experiment with these baby eggplants.

~Achari Baingan~ 

Melt-in-the-mouth baby eggplants and thinly sliced onions seep in the spicy and tangy tomato-yogurt base to make a quick and easy achari (pickle-like) side dish. Perfect for serving up a grand meal at a short notice. 

Ingredients: (Makes 3-4 servings)
12 nos. Baby eggplants
1 tsp turmeric powder

½ tsp salt

½ tsp chilli powder

3 T Mustard oil (You can use any oil for this).

Pinch of asafetida powder (Hing) (Optional)

1 Medium onion Sliced thinly

Mix together the following:
Two medium tomatoes pureed

3 tsp Sambar powder

1 tsp chilli powder

½ tsp turmeric powder

½ tsp sugar

Salt to taste

2 T yogurt

½ tsp garam masala

Chopped cilantro to garnish.

Method:

1. Make two perpendicular cuts in the form of a cross at the base of the eggplants. Sprinkle salt, turmeric powder and chili powder and massage the insides of the eggplants. Keep aside for 10-15 mins.

2. Over medium heat, add 2 T oil into the pan and once its heated, add in the marinated eggplants. Stir fry for about 3-4 minutes till the eggplants are charred slightly on the outside. Remove from the pan and set aside.

3. In the same pan, add 1 T of oil to the remaining oil. Once it’s heated up, add in the hing and sliced onions. Sauté till the onions soften and are pink in color (~ 1-2 mins).

4. Now, mix in the dry masala with the tomato puree and add to the oil. Add ½ C of water and let it boil for about 3-4 minutes till oil floats on the top.

5. Once the oil floats on the top, add in the sautéed eggplants into the masala and sauté till the eggplants are soft.

6. Now add in the yogurt, mix well and sprinkle in the garam masala and cook for 1-2 mins. Garnish with chopped cilantro and serve.

Notes:

1. To quicken the process further, add a little bit of oil to the marinating eggplants and place in the microwave on high for 4 minutes. This softens the eggplants and reduces cooking time on the stove.

2. To make this dish fancier, you can add a tadka of mustard seeds, hing and curry leaves at the end. It adds a touch of sophistication to the dish and yes the extra love too.

3. I use mustard oil to make it typically achari (pickle-like), you can use any oil that you may want.

Having experimented with these charming eggplants, I was immensely satisfied with the result. It was all the more gratifying that I finally chose to do something with these gorgeous eggplants other than the usual Bharwa baigan. Serve it with plain rice and dal or some fancy pulao, this is a must-make vegetarian dish for all us eggplant lovers.

Don't be afraid to play around with the recipe.Have fun experimenting! :)

Love,
J

P.s: I am sending this recipe to:
- "Diwali Bash-2013" hosted by Vardhini from Cook's joy
- "Let's Cook with yoghurt" hosted by Nayna

The simple Odia classic - "Chingudi Dahi Besara"/ Steamed yogurt and mustard shrimp curry

Before I begin, I must admit that this post is sure going to have a counter for the word “simple” and might even break the records - the only reason being that this recipe is truly-that-SIMPLE. Being an iconic Odia dish, time and again this preparation would accompany a few more curried dishes on our lunch/dinner table but still manage to hold its place impressively well. Fresh shrimp marinated with yogurt-mustard paste and steamed till the shrimp is melt-in-the-mouth tender does indeed sound like a very good proposition. While “good” shrimp and fish curries are relatively easy to find at the restaurants, rarely have I seen this preparation on any of the restaurant menus here at all and that makes me very sad every time.

Time and again my Ma would prepare this shrimp curry and I would be blown away every single time. Honestly I have been craving for this recipe for a long while now and what better opportunity than to learn from the in-home chef a.k.a my Ma when she was visiting me. So it was quite predictable that I would make fervent demands of this mouth- watering shrimp preparation time and again, while my Ma was more than happy to oblige. But as lazy as I got when she was around, I did manage to learn and demonstrate it to her that all these days apart from being a lazy couch potato, I have indeed been a very good student J.

Quite often in simple preparations like this, it’s not the recipe, but the other simple ways and nuances of its preparation that really counts. Fresh cleaned and deveined shrimp forms the perfect canvass for the distinct mustard flavor and the creaminess of the yogurt to come through. The pungency of the mustard paste mellows down during the steaming and blends in with the accompanying condiments. I have had several versions of this preparation but I am sure to be biased when I say that my Ma’s recipe always tastes the best. The mustard paste and the mustard oil add a distinctive punch to this creamy dish tempered with curry leaves and yet again some more mustard seeds. Now without much ado, here’s our home-style creamy and yes very simple “Chingudi dahi besara”.  

"Chingudi Dahi Besara" a.k.a Steamed yogurt and mustard shrimp curry

This classic Odia steamed shrimp preparation combines the creaminess & tartness of the yogurt with distinctly sharp homemade mustard marinade. This melt-in-your-mouth shrimp curry jumps up a notch with the tempering of curry leaves, slivered garlic and of course some more mustard seeds. "Besara" refers to the mustard paste along with the condiments.

Ingredients:

1 lb Cleaned and deveined shrimp

2 T Mustard seeds

1 tsp Cumin seeds/ Jeera

4-5 Cloves of garlic

½ Onion

2-3 Green chillies

3 T Yogurt

2 T Mustard oil

¼ tsp Turmeric powder

Salt to taste

Pinch of sugar.

For the tempering:

½ T mustard oil

½ tsp mustard seeds

2 Cloves Garlic (Slivered)

2-3 Green chillies slit

4-5 Curry leaves

Method:

1. Wash and drain the shrimp and keep aside.

2. Grind the mustard and the cumin to a fine powder.

3. Then add in the garlic, onion and green chillies and make a smooth paste.

4. Pour the paste out in a bowl and mix in the yogurt and the mustard oil along with the washed shrimp.

5. Let it marinate for about an hour.

6. Prepare a steamer. It can be prepared two of the following ways:

i. Pour water in a deep bottomed vessel and place a rack at the top such that the water does not touch the vessel when its kept on the rack. Cover and cook for about 7-8 minutes.

ii. Add water to a pressure cooker then place the vessel containing the fish inside the cooker. Cook for about 1-2 whistles.

7.Temper the prepared dish with a tempering of mustard oil, mustard seeds , green chillies and curry leaves.

8.Boil the curry for 1-2 mins and serve hot with rice.

Try this out and you too can vouch that this dish indeed very simple!!

Until next time,

Love,

J

I am submitting this recipe to:
- "Taste of tropics" hosted by Nandoo's Kitchen and Chef Mirelle.
- "Side dish mela" hosted by Valli
- "Let's Cook with yoghurt" hosted by Nayna

A vegetarian's delight - Quick Paneer Biryani

So…here I am back again! 

     After almost three months and several days of incessant thesis writing and dealing with the nitty-gritty of graduate school, I am finally back to my haven – writing and reliving every bite I have loved to make and savor. Almost after every hiatus – laden with feelings of guilt and anxiety, as I sit to start penning down my thoughts, the familiarity of this blog and its comfort, suddenly makes it all seem ok. Back to my very own safe nook, where everything feels the same regardless of how fast things might have changed in the past few months.

     Regardless of all that, this long hiatus from the blog, has been one heck of a remarkable journey through a dream I have always had but never really imagined it happening. Sharing my graduation with my parents and loved ones was one of the most fulfilling experiences even though it remained equally paired with the hustle and the craziness that’s a part and parcel of submitting one’s thesis. While that’s another chapter altogether, for now let's just focus on the better aspects of life – more specifically on the delights of having my Maa here with me, feeding me to my limits and teaching me some handy tricks-of-the-trade. Utter bliss :)

     After months of eating quick-to-make familiar recipes to sail through the rough dissertation-seas, I had the great opportunity of having my Maa here with me to teach me some easy-to-make yet delightfully scrumptious meals in no time. Thankful is the word I am looking for here when I manage to cook up exotic meals in truly minimal time...truly a life saver :)

     To begin with, let’s start with a brief description of this dish. Most aptly described, I would say that it is an ideal hybrid between the royal biryani and a pulao. Pulao in the sense that all its components – such as the paneer and the rice are cooked together in a single pot unlike the biryani, but its flavors and richness match that of its exotic Mughlai cousin. Delete the time consuming part of the biryani process and pair it up with the easy pulao process and here you have a winner. This dish for sure is an absolute keeper for times when you need that one recipe to wow your family or maybe even your guests within no time.

Quick Paneer Biryani

An exotic paneer pilaf made fragrant by the sweetness of lightly fried onions & raisins along with the crunchiness of fried cashews and the aroma of refreshing mint. A delish time saving hybrid between a pulao and a biryani.

Ingredients

For the marination

½ lb Paneer (cut in ½ inch cubes)

¼ tsp turmeric powder

¼ tsp Chilli powder

½ tsp Lemon juice

¼ tsp salt

3 T Oil

½ inch Cinnamon

1 Star anise (Ful chakri)

1 Large whole cardamom (Badi Elaichi)

2 Cloves

4-5 Whole peppercorns

1 Bay leaf

2 tsp Ginger garlic paste

½ tsp Turmeric powder

½ tsp Chilli powder

Salt to taste

Pinch of sugar

1 C Basmati rice (Soaked for atleast 15 mins)

2 C boiling water

1 Large onion (Finely sliced)

1 tsp Raisins

1 tsp Cashews

2-3 T Chopped mint leaves

¼ tsp freshly grated nutmeg and cardamom powder

Optional

1 T Ghee

¼ tsp rose water

Pinch of saffron soaked in warm milk

Method

0. Marinate the paneer with salt, turmeric powder, chilli powder and lemon juice and set aside.

1. Heat up the oil in a vessel over medium heat.Add in the whole spices and stir until fragrant, about 30-60 seconds.

2. Then add in the ginger garlic paste, turmeric powder, chilli powder, salt and sugar to the oil. Stir constantly until the oil floats in the top (~ 3-4 mins).

3. Now mix in the soaked and drained basmati rice into the masala mix along with the marinated paneer cubes. Stir well till everything is coated with the masala (2-3 mins).

4. After the rice is well mixed, add in the boiling water to the pot. Let it then come to a boil and then simmer over low heat for about 10-15 minutes till done. Check in between to test the doneness of the rice.

5. While the rice is cooking, in a separate pan, fry up the sliced onions till light brown. Also sauté the raisins and cashews till fragrant.

6. Once the rice is done, fold in (aka mix lightly) the fried onions, raisins, cashews and mint leaves along with the ghee.

7. Sprinkle the nutmeg and cardamom powder and cover it for at least half an hour and then serve warm with raita or curry of your choice.

8. Optional: After the rice is done, lightly sprinkle some rose water and saffron soaked in milk before covering it up for half an hour.

Another quick variation:
Using a pressure cooker for the rice fastens the process further. Just follow the step 1-3 as given in a pressure cooker. Add the boiling water and then wait for one whistle. Turn off the stove after the first whistle and wait for pressure to release.

Here's hoping that this dish fascinates you to try your hand at it.

Have a great week ahead :)

J

P.S: I am submitting this recipe to:
- "Know your Dairy - Paneer" hosted by Amrita and Jagruti
-  "Kid's delight" hosted by Kalyani and Valli
- "Monsoon temptations" hosted by Manasi
- "Walk through memory lane" hosted by Manju and Gayatri. 
- "Kid's Delight event" hosted by Jayanthi and Srivalli.
- " Kid friendly dishes" hosted by Vardhini of Cook's joy.

Royally simple yet simply royal ~Mughlai Paratha~

Of all the numerous culinary impressions I have formed while growing up, one particular dish that has always stood out has been this fluffy yet crunchy, simple yet with-an-impressionable-bite - "Indian-egg stuffed-flour tortillas". These evoke such strong and beautiful memories of all the Wednesday evenings (I will elaborate in a second the relevance) growing up that when I made this I literally got transported to my very happy place. Its really that simple to be in your happy place..Easy isn’t it?

Well here’s a confession - as much blessed as I am to have grown up with my wonderful siblings – I am equally if not more delighted to have grown up with this unique culinary combination formed out of a desire to ease the process of eating an omelet and a “roti” separately, which leads to the birth of this piece of  magic called the Mughlai paratha or more phonetically correct “Moghlai Paratta” in Odia. The story goes back to our usual “non-vegetarian” days (the selected days of a week all of us were allowed to have non –veg due to religious restrictions), Wednesday was just the perfect break in the middle of a humdrum week with classes and homework. That was the day all of us kids were allowed to make demands of our Ma as to what we yearned to eat and gladly for all us, most of the times we would all vote for “Moghlai Paratta”. As I look back, I get really amazed by my Ma’s ability to innovate, learn and execute such recipes which I am sure she never grew up eating. And to our absolute pleasure, there were a lot of those.

It’s quite fascinating how a simple combination of paratha and eggs with a few aromatic herbs and spices to bridge their gap, can provide a semblance of "royal" times. Honestly speaking I won’t be able to date out the origins of this “royal” dish but as far my memory goes- I remember savoring it ever since my taste buds had the slightest ability to discern complexly pleasant delicacies. So if I had to describe this in a few words – it had to be fluffy, incredible flavorful, cheese-free distant cousin of Mexican delicacy “quesadilla”- elevated to a different plane by simple additions of onions, chillies, and of course the real star of this dish – some fragrant mint leaves.

~Mughlai Paratha~

Simple Indian flatbread a.k.a paratha stuffed with an egg mixture made aromatic with fragrant mint, red bell peppers, spring onions and spicy chillies. Savored just by itself or along side a flavorful chilli garlic yogurt dip, it is fit to serve a king - albeit a modern & health conscious one ;).

Ingredients: (For one paratha)

1 Uncooked Flour Tortilla/ Paratha

(Use the cooked flour tortillas if you don’t the ones I did)

For the filling:

-      1 no. Egg

-      1 T chopped spring onions (Use regular onions, it works fine too)

-      ½ tsp finely chopped chillies

-      1 T finely chopped red bell pepper

-      ½ T Finely chopped mint

-      Salt to taste

-      Pinch of black pepper

-      Oil to shallow fry the parathas (quantity can be adjusted as per requirement)

Method:

-      In a small bowl, break the egg and whisk it with all the ingredients for the filling (Finely chopped - onions, bell pepper, mint, salt and pepper)

-      Place a flat griddle (tava) over medium heat. Once its hot, place the tortilla (or a maida roti- see below) on the dry tava (no oil added yet) and semi-cook it till just lightly done on both sides (~ 1 min)

-      Once the tortilla is semi-cooked on both sides, pour the egg mixture on the tortilla and fold it lightly to form a semi-circle.

-      At this point, add 1 T oil on the sides and over medium low heat, cover the griddle and let it cook (~ 1 min). Turn the paratha to the other side and let it cook for another minute covered.

-      Uncover the paratha and lightly press to make sure the egg is cooked through. If it oozes out, the paratha still needs to be cooked a little bit more.

-      Tip: I sliced the paratha in half on the tava itself to make it cook more evenly.

-      Once done, serve the paratha with any chutney and make sure to savor it without any disturbance ;)

Some handy notes:

-      These tortillas (Mexican culinary term for a flat bread like our roti) can be made easily at home.Just that I was not industrious enough to go through the kneading-rolling part, so I chose the easy route. Those of you who would prefer to make it from scratch, go straight ahead and make maida (all-purpose flour rotis. To my surprise, this easy route tasted as good as the fresh one and a great time saver.

-      Cooking time for these parathas will vary depending on the size of the rotis, heat used etc etc. but just make sure to cook it thoroughly so that the eggs are cooked straight through.

Well really that’s all to it but the flavor is so utterly divine that I wonder how simple things can quite literally provide the greatest pleasures. I served these with a simple Chilli garlic curd dip with fresh cilantro and well, it was perfect.

~ Chili garlic yogurt dip~

In 1/2 C smoothly mixed yogurt, mix in 1T chili garlic paste (easily available in any Asian market-the red variety) alongwith 1/4 tsp very finely minced garlic and 1T chopped cilantro. Adjust it for salt and a pinch of sugar. There you go- an easy dip ready to go.

Hope these have convinced you to make these for your kids and gift them with some very precious memories to cherish for ever.

Here's to the eternal bond between food & memories.

Love,

J 

I am submitting this to:
- "Breakfast Club" hosted by Farmersgirll Kitchen & Fuss free flavours
- "Let's cook/bake for Valentine" hosted by Simply sensational food.
- "Monsoon temptations" hosted by Manasi
- "Walk through memory lane" hosted by Manju and Gayatri. 

- Breakfast Recipes hosted by Nandoo's Kitchen and Priya's.
- "Kid's Delight event" hosted by Jayanthi and Srivalli.