#333: Salmon Thoran

I'm sure many of you have not heard of 'thoran,' but if you've had South Indian food (specifically food from Kerala), it's likely you've eaten this dish.  

Thoran is a dry stir-fried dish, usually made with vegetables, so this variation with salmon is quite unique.  The vegetables are cooked with a mixture of coconut, mustard seeds, curry leaves, and turmeric.  The vegetables are chopped and cooked quickly over high heat. Traditionally the recipe doesn't include garlic.  With time, Malayalis/Keralites, have modified the traditional recipe to include fish and sometimes garlic.  

We have posted quite a few thoran recipes on the blog in the past.  Here are a few other variations:

• Long Bean Thoran
• Drumstick Thoran
• Dried Anchovies Thoran
• Bitter Gourd Thoran - one of my personal favorites!
• Daikon and Green Pepper Thoran
• Pumpkin Thoran

We grew up eating all variations of these thorans! 

While the vegetable thorans are absolutely delicious, this week we decided to make a Salmon Thoran, because why not?  I'm consistently trying to incorporate salmon into my diet, and this spicy flavorful change is just the ticket. Try this out, and serve it with raita (yogurt and cucumbers), rice, or roti (Indian bread), or even on top of a mixed green salad.  

Salmon Thoran

Ingredients:

1 1/2 lbs salmon, cut into 1/2 inch cubes
2 tbsps plain yogurt
2 tbsps lemon juice
1 tbsp Fish Curry Masala (I used the Nirapara brand, but any brand should work)
1/2 tsp turmeric powder
1/2 tsp pepper
1 tsp salt
1 tbsp ginger/garlic paste (or grated ginger and garlic)
2 tbsps oil
2 tbsps grated coconut (or unsweetened coconut chips/flakes)
2 onions, chopped fine
3 green chilies, chopped
1 stem of curry leaves, leaves removed from stem
1/4 tsp mustard seeds
1 split red chili 

Directions:  

1. In a bowl mix together the yogurt, lemon juice, fish masala, chili powder, turmeric powder, black pepper, salt and ginger/garlic paste.  Add the salmon to the marinade and coat the salmon in the yogurt marinade.  Marinate for 5-6 hours in the fridge.
2. Place a heavy-bottomed pan over medium heat and add oil.
3. When the oil is hot enough, add mustard seeds and red chilies.
4. When the mustard seeds splutter, add curry leaves, chopped onion and green chilies.
5. Now lower the heat, and saute the mixture until the onions are lightly brown in color.
6. Increase the heat to medium-high and quickly add the marinated salmon along with the marinade.
7. Watch the heat and do not let the mixture burn too quickly. Do not stir aggressively, because you don't want the salmon to break up.  
8. Cook on high heat tossing lightly until the salmon is cooked and the water is dried, brown.  Add additional salt if needed, and you're ready to serve. 

SF Eats: Saravanaa Bhavan

Sarvanaa Bhavan (Rating: A) is one of N's favorite South Indian restaurants.  I've heard this restaurant come up in conversation numerous times, so when I was out in San Francisco we made a point to check it out.  

The restaurant isn't quite close to the city.  In fact, it's about a 45 minute drive from San Francisco, in Sunnyvale, California.  Sunnyvale is home to a number of Indian restaurants and shops, probably due to the large Indian and South Asian community.  

We decided to order two entrees and share:  the Paper Dosa and a Thali. A thali is a meal made up of a number of dishes.  This one was different from most I've had, in that the meal included three rice variations.  The meal itself contained: Papadum (the disc shaped 'chips' you see below), Achar (or pickle - spicy mango), three different types of rices (Sambar rice, Vegetable Pulav (aka pilaf), and Thayir Sadam (aka yogurt rice), sauteed green beans and coconut, and Kesari (a cream of wheat based dessert - the orange item in the top right of the plate).  Usually the Thali's I've seen  have a portion of rice along with several curries, but this was a different twist from what I've had.  The Sambar rice in the middle and the Vegetable Pulav (aka pilaf) were our favorites! 

Here's the Paper Dosa.  'Paper' because it is so thin.  I love dosa like this because it's extra crispy and fun to share.  I'm not a huge fan of Masala Dosa (Dosa filled with a spiced potato mixture), so N compromised with this plan Paper Dosa.  You dip the crunchy, warm dosa into the sambar, tomato chutney, and coconut chutney and just nosh away.  It's absolutely delicious, especially with some Madras Coffee or Masala Chai to wash it all down with. Saravanaa Bhavan's Madras Coffee is the absolute best! Strong and delicious.  I appreciated that everything was served in steel dishes, just like they are in India! Gives you that real "down home" authentic feeling.  When we left the restaurant I told N this is definitely one of the places in California I'll be returning to time and time again! 

#319: Fish Pollichathu (aka Fish Wrapped in a Banana Leaf)

I can't take credit for this post, so I'll leave my contribution to the 'taste assessment' portion of this blog post, and say that Fish Pollichathu is just one of the many ways that I love having fish.  The fish comes out of the banana leaf, so perfectly moist and flavorful...it's unreal! It can be hard to locate banana leaves, but my dad managed to get them from the local Asian super grocery store.  I say 'super' because the place is HUGE.  So, try digging around and google-searching to see if you have one of these amazing stores nearby, and get yourself some banana leaves, to make this dish.

And, with that, here's the recipe from...my mom!! Enjoy guys!!

This method of cooking fish is a Syrian Christian specialty in Kerala called Meen Pollichathu.  With the wide availability of seafood and plentiful green plantain leaves this spicy and tangy fish side dish turned into a much sought after delicacy for tourists and all those who visit Kerala.

Ingredients:

Tilapia filets- 10

Plantain leaves to wrap the fish (you could use aluminum foil)

Red Onions- 2 chopped fine

Ripe tomatoes-2

Green chillies- 2

Ginger-garlic paste- 2 Tblspns

Coriander powder-1 tspn

Chili powder- 1 tspn

Lemon juice- 1 Tblspn

Fennel powder-1 Tblspn

Coconut Milk- 3 Tblspns

Curry leaves- 2 stems

Olive Oil, Salt and ground black pepper to taste

Directions:

1.  Wash and pat dry the Tilapia filets. Marinate with lemon juice, a little salt and pepper and keep aside. Add 1 Tbsp of oil in a saucepan and add the chopped onions and curry leaves and saute until it turns translucent.
2.  Add chopped tomatoes and keep stirring until the mixture turns mushy and soft.
3. Now add ginger garlic paste, crushed green chilies, dry powders and saute together for about 5 mins. Add oil if necessary
4. Turn off the fire, season with salt and pepper to taste and add coconut milk.
5. For an extra flavor, pan fry the fish without breaking each filet. The interior should be raw but gently fry the exterior to light brown.
6. Place the fish filets in the center of a piece of dry Plantain leaf. Make sure the leaf is big enough to cover the fish into a packet.
7. Now, place the onion spice mixture about 1 large Tablespoon of it on each filet+plantain.
8. Wrap the fish and spice package individually into small packets and place in a baking sheet and broil until the tops are crispy and the spice mix is browned inside the packet.
9. Remove carefully and serve in the plantain leaf. 

Happy Vishu and Happy Vaisakhi!!

Just a quick post to wish everyone a Happy Vishu (which is today) and a Happy Vaisakhi (which was yesterday).  Vishu is the New Year based on the Malayalam Calendar in Kerala. Vaisakhi is the Punjabi New Year based on the Punjabi calendar, and hold religious significance for both Hindus and Sikhs of Punjab. 

Our family being from Kerala, we all had a delicious Vishu sadya this past weekend.  A sadya is a huge vegetarian feast!  During most Kerala holidays and weddings, we have a sadya.  Traditionally it can be comprised of up to 25 dishes!  My mom definitely made quite a few, but not quite 25! The meal was fantastic.  Take a look at the picture below.  The sadya is traditionally served on banana leaves.  (That's my dad preparing to place a spoonful of ghee (clarified butter) over the delicious lentils and rice - adds to the creaminess of the whole mix!).

On Vishu morning, the day starts with Vishukanni, this is meant to be the first thing you see when you wake up to ensure prosperity for the new year.  As a symbol of prosperity, rice, fruits, vegetables, betel leaves, flowers, holy texts,  lighted brass lamps and a decorated statue of Lord Krishna will be arranged by in the prayer room to be a welcoming sight on New Year morning.  

S and I went to my parents place this weekend and had a great Vishu, with Vishukanni ready as we arrived!! Here's to a good New Year! 

#296 Turkey Kabobs (By: V)

Every so often I head to a local kabob restaurant for lamb or chicken kabobs.  Ravi Kabob is one of my favorites.  N introduced me to Ravi Kabob's chicken and fish kabobs, and I've been hooked ever since.

Kabobs are fairly easy to make.  Using a dry spice rub and a stove top or oven to cook them, they are one of those easy flavorful items that can be transformed into protein for a hearty salad or a pita sandwich.  This recipe pairs well with a lightly dressed salad or rosemary garlic roasted potatoes.  This time around I made the kabobs with a side of long grain brown rice filled with peas, carrots and broccoli.

The recipe can be modified to use ground beef or lamb, as you desire.  Regardless of the type of meat you choose to use, this kabob recipe is layered with flavor.  I use the word 'layered' because of the variety of flavors in this recipe.  The lemon zest has oils that diffuse the sharp spicy flavor that garam masala brings with it.  If you don't have a lemon try adding a capful of red wine or regular vinegar, or even a tablespoon of ketchup to get a similar counter balance to the heavy spicy flavor of garam masala.  Don't worry you'll still get all the spicy goodness, I wouldn't want to take that away!

After I made the kabobs I thought of variations to the recipe that would add elements of flavor.  These might be worth a try:  add 1 teaspoon of orange zest or 2 chopped green chilis or chopped green or black olives.  If you decide to use green olives, cut back on the salt as green olives tend to be saltier in flavor than black olives.  As you can see, the recipe below is just the foundation for what can become a variety of delicious kabob recipes.

Turkey Kabobs - Serves 2 to 3, Makes 6 to 7 kabobs
1 lb of ground turkey
2 tbsps grated ginger
3 tbsps garam masala
2 tbsps Mexican spice mix (or cumin)
1 tbsp red chili powder
1 tsp lemon zest
2 tsps lemon juice
1/2 a chopped red onion
1 tbsp crushed garlic
salt & pepper to taste
1 tbsp coconut oil

In a large bowl place the ground turkey.  Chop half a red onion and add this to the bowl.  Then add the ginger, garam masala, Mexican spice mix, red chili powder, lemon zest, lemon juice and garlic to the bowl.  Add salt and pepper as you see fit.  I would say 1/2 tbsp of salt and a dash of pepper.

Once the mixture is fully incorporated start turning them into patties.  Place the coconut oil in a skillet and let it melt down.  Once fully melted add the patties.  The entire mixture of ground turkey should make about 6 to 7 patties.  Cook these in two batches on high heat.  Place on one side for 1 minute and flip over to the other side for 1 minute.  Cover the skillet with a lid to allow the kabobs to cook through, about 3 minutes.  They should be ready to eat, but check the middle to make sure there's no pink!

#287 Andhra Style Stuffed Pepper Pakoras

I have this ardent love for fresh Peppers and I can never buy enough to satiate it. This year, I've been fortunate to get a fairly good outcome from growing a few of my favorite peppers right here on my deck. Now, I have more than enough and find many ways to use finger hot peppers, Jalapenos, Banana peppers and my favorite Anaheim peppers-the larger (fried) of the two in the pics.

Why are Anaheims always appearing on my menus? While on my kitchen adventures, I've come to the conclusion that they are deliciously subtle and mild in flavor. They grabbed my attention simply because they are not overly spicy, the skin is delicate when grilled and most importantly- they are pliable enough for stuffing. 

As for me, I cannot handle piping hot/finger hot peppers --the ones normally used in traditional Andhra cuisine. I can enjoy my favorite Andhra(state in India) recipes such as Mirchi Ka Salan and Mirapakaya Bajji aka Stuffed Pepper Pakora (fritters) which I will be making today with the help of these mild peppers. If you prefer to use the fingerhot or jalapeno peppers instead, go right ahead and enjoy the heat.  But for those of you who are interested here's a peek at a couple of other ways I've used them.
Mirch Ka Salan
Chipotle Ginger Soy Tuna Tacos

Stuffed peppers can be made with so many different fillings beyond my imagination, one that I am familiar with is the kachori filling that I love. Most often, crushed peanuts are used but feel free to experiment with either almonds, cashews, coconut, sesame or sunflower
seeds.

Ingredients:
For Batter:
1 cup Besan/Chickpea flour
2 Tbslpn cornflour or rice flour(to make it crisp)
1/4 tspn asafoetida powder
1 tspn chili powder
salt to taste
a pinch of baking soda

For the Filling:
3 Tblspn sunflower seeds(any nuts may be subsituted or even sesame seeds)
1 tspn ajwain
1 tspn tamarind paste
1/2 tspn brown sugar
1/2 onion chopped fine
1 Tblspn chopped cilantro.
Salt to taste
Anaheim Peppers-6-8
Oil for deep frying

Directions:
Mix together the ingredients for the batter with a little water until you get the consistency of thick pancake batter.
(Make sure it is thick enough to stick to the peppers when you dip them in)
Mix the ingredients for the filling in a seperate bowl and mix well to combine flavors.
Make a slit along the side of each pepper to make a pocket, and spoon the filling into each pocket dividing it equally among all 6-8
peppers. Keep aside for a few minutes.
Place a wok or a deep frying pan with enough oil to deep fry the peppers over a medium fire.
Heat until the oil is hot enough. Dipe the stuffed peppers gently into the batter covering all sides of it.
Now, gently slip them into the hot oil very carefully, Let them fry on one side completely before turning them over.
Note: The peppers must not be turned until the lower side is completely done or it will break in the oil.
When both sides are lightly browned and cooked well, remove from the oil draining it on paper towels to get off the extra oil.

Serve these whole or slice them into bite size peices with mint or tamarind chutney.

#277 Who invented these Ultimate semolina cakes? ---Fluffy Savory Rava Idli

My husband R and I absolutely love idlis. Idlis are steamed cakes made of pulses and rice and makes a wholesome meal served with chutney. But, what if we don't have idli batter in our fridge and we really want nothing but idlis for breakfast? Yes, we are picky when it comes to food!! Here's another quick way to make my version of the instant rava idli batter without the hassle of soaking, then grinding the pulse/rice mixture and waiting for it to rise ---the traditional way of making fluffy idlis. Sometimes the tummy needs to eat what the tastebuds crave and its not easy when you have time consuming dishes like that!! So here's the 'shortcut' version --I've added some extra zing by mixing in ginger, cilantro, onions and veggies to the batter and it requires no grinding or waiting.

Ingredients
2  cups Whole grain cream of wheat (lightly roasted)(or rawa/sooji)
4 cups buttermilk
3 tbsp  oil
salt to taste
1 tsp chana
1 tsp mustard seeds
1 pinch of asafoetida
chopped onions-2 Tbspn
2 green chillies , finely chopped
green peas and grated carrots- 1/2 cup
Swiss Chard chopped-1/4 cup
cilantro chopped-1 tblspn
extra olive oil for greasing the idli cups
soda-bicarb- 1 tspn

Directions
 1.Whisk together the rawa, buttermilk, 2 tbsp of oil and salt together in a bowl. To allow the rawa to soak the buttermilk
let this set for about 30mins.
2.Meanwhile, heat the remaining 1 tbsp of oil in a skillet and add the mustard seeds and chana.
3.When the seeds crackle add the asafoetida, curry leaves, onions, green chillies and sauté for a few seconds.
Then add the swiss chard, carrots, green peas and a bit of salt to just steam in their own juices.
4.When the vegetables are cooked, pour the tempering over the semolina batter and mix well.
5.Sprinkle a little water over the soda bicard in a cup, when the bubbles form mix it gently into the batter along
with the cilantro.
6.Pour spoonfuls of the batter into greased idli moulds and steam for 8 to 10 minutes.
7.Serve hot with onion/tomato chutney, pickle or sambhar.

#271 Charity & Toasted Bisquick Paniyarams

I admit I can easily get caught up between family, work and be lost in the foodie world. However, I do try to share my two cents with the community sometimes- especially when it involves children and the Ronald McDonald Home- the home for those parents who attend to seriously sick children at the INOVA hospital and 2012 Feds Food Drive. I avoid named organizations deeply involved in community service nor can I afford to donate large sums of money to them, but I believe my two cents could make a small difference to someone. I don't respond well to any propoganda or promotions, but I decide what cause I should donate to and then go from there. When I heard that Wal-mart is helping to fight hunger by donating over 50 million meals to local food banks and joining Wal-mart in this fight were other groups like Conagra(Hunts, Egg Beaters), Kraft, Kellogs and General  Mills, I was interested in making a small contribution by buying a few of their products.  I've been diligently collecting cans of food and products dropping them off at the Food Bank Trucks in the DC area. It really doesn't take much to simply buy an extra can or two while doing my own shopping. Besides, it's good to know that perhaps it will go towards a meal for at least one hungry child. 

Anyway, as a result of my binge shopping, I picked up a few products from Conagra mostly "Hunt's" tomato cans, Kraft cheese, PAM spray, General Mill's Potato Gratin and Bisquick boxes which I normally do not  stock-up in my pantry. Some of you may remember the cast iron skillet with holes in it that I used to make sweet Unniappams. Well it is being retreived in this post to make a soft and savory snack I used to make once for my young daughters. It's called Kuzhi Paniyaram and it was brought back by my younger daughter V's friend. Her mother shared this recipe with me...an easier way to use Bisquick mix and PAM spray from my pantry shelf. 

Ingredients:
Bisquick buttermilk pancake mix- 10 oz packet
Chopped onions- 1/2 an onion
Chopped ginger- 2 Tbslpn
Chili powder- 1 tspn
Curry leaves- 1 sprig chopped
Asafoetida powder- 1/2 tspn
Yogurt- 1/4 cup
salt and oil as needed

Directions:
1. A paniyaram/unniappam pan made of cast iron is the perfect pan for making this snack.
2. In a glass bowl, toss in pancake mix, yogurt and all the rest of the ingredients except oil.
3. Using a wire whisk mix and whip together the batter until very thick (it should be much thicker than pancake consistency).
4. Place the paniyaram pan over a medium fire. Wait until it is hot enough and add a drop of oil in each of the indentations,
5. With a teaspoon scoop a spoonful of batter into each of the indentations and cook for a minute or two on one side before turning over to cook the other side.
6. The edges of the balls start changing color and then it is time to turn over.
7. Serve with a coconut chutney or any sauce for dipping.
8. These snacks make a lovely alternative to urad dal vadas and healthier version.
9. Soft and savory these can be served with Pudina chutney as an appetizer for any meal.

#235 Goan style Konkan KomdiCha Xaguthi



It may seem like chicken curries are cooked under seemingly similar methods and using the same old spices. However,  the Xaguthi is a Konkani dish made with coconut and of course the main ingredient in curries-roasted spices. Portuguese in origin, the Xacuti is normally served on Holidays especially Christmas season with bread or steamed rice.  The gravy has a distinct nutty taste amplified by the roasted coconut and nutmeg in the ground masala.  I bet the same cooking technique is used for a Kerala chicken curry my mother used to make.  But this one has an unusual twist of nutmeg and bay leaves, and my bet turned out to be right when I started making the gravy.

Ingredients :

2 lb chicken thighs or drumsticks
1 Tblspn. Salt ,
10 clove of garlic
3" ginger
½ bunch coriander leaves
2 green chillies
1 tsp. Tumeric powder

½ cup grated coconut
4 large onions sliced
Olive oil
2 Tbslpn kashmiri chilli powder

2 cloves
2 cardamom pods

2 cinnamon sticks
1 star anise
1/4^th of a whole nutmeg
1 tbsps. Coriander seeds
½ tsp. saunf(fennel seeds)
2 Bay leaves

1 tbsps. Ghee
2 large onions (chopped)
12 Tblspn chopped garlic
1 tsps pepper
1 tspn ginger paste
3-4 tomatoes(cut into quarters)


Preparation :

Clean chicken and cut into small pieces(about 1 inch cubes). Chicken with bones are preferred for this recipe but you could use Chicken breasts.  Apply salt and keep aside. Grind the next 5 ingredients and apply to the chicken. Keep aside.

Take a frying pan and roast the grated coconut along with sliced onions till light brown. Grind to a thick paste and keep aside.   In the same pan, roast the whole spices lightly. Turn off the stove and add the chili powder. Remove the mixture into a blender/spice mill. Next, sprinkle a little oil if necessary to the pan, and roast coriander seeds, very lightly. Toss it with the toasted spices. Grind all the roasted spices together to a fine paste. Take a large pan, melt ghee, add onions and ginger/garlic and saute until soft and tender.

Add marinated chicken, cover the pan and cook until it is cooked and juices run clear. Mix spice paste, pepper and coconut paste into the meat. Cook for about 10 minutes.

Add tomatoes quarters and simmer for 5 minutes. Serve with lemon slices and cilantro

#230 Dum or Yum --Hyderabadi Murg Biryani

According to the ifood website, the term 'Biryani' is derived from the Farsi word 'Birian' and it is believed to have originated in Persia and migrated via Afghanistan to North India. It could even be traced back to the Arab Traders sailing from the Arabian sea to Calicut, South India where spices were grown in abundance. We know that during the Moghul Empire Aurangzeb assigned the Nawab of Arcot(who loved the dish) to oversee Hyderabad and the Biryani became the royal dish of the Nawabs and Nizams.

It has made history, but today 'Biryani' is an endearing term and is sure to make your eyes sparkle with joy. This popular rice dish has made it's way to the common household, making its appearance on special ocassions or for even a grand Sunday dinner. It is sure to make you feel pampered like a Nawab. A rich rice dish made with lamb, chicken or vegetables, Biryani can be customized anyway to your taste but the cooking technique used is more or less adaptable.There are two types of Lamb Biryani Pre-cooked (Pakki) or Raw(Kachi), referring to the method of cooking used for the meat in the dish. The 'Pakki' refers to a Biryani where the spiced meat is cooked first and then layered with fluffy rice and slowly baked for a final blending of flavors.

 The 'Kachi', on the other hand is raw meat marinated in spices, topped with raw/half-cooked Basmati rice and onions and the entire dish is cooked on 'Dum'(a sealing with raw dough around the edge of the pot to seal in the steam) and slow cooked to perfection. Hyderabadi style Kachi Biryani is often served at weddings and festivals for large crowds. My parents were in Hyderabad for a few years and with my younger daughter 'V' being born there, I have a close connection to the city of Hyderabad, the cuisine and the people.

Although I've made many regional Biryanis in the past, Chicken Biryani still remains a family favorite. I've noticed that the 'Dum' style is the most fragrant of all. The steam being captured inside of the pot it tends to keep flavors trapped during the cooking process, and as you open the lid the rich aroma of the spices hits you and the ghee makes the meat and grain so tender and moist. But, let me remind you that this is not an easy dish to make. It takes pain, love and lots of effort to serve a moist Biryani. With a little extra care like using the best aged Basmati rice and cooking it with the exact amount of water, integrating the freshest spices, a proportionate amount of ghee and chicken can certainly take it up a whole new level. As for the chicken, it must be marinated for at least 6-8 hours before cooking to re-assure all the flavors have tenderized the meat. I've taken the 'Kachi' a little further and added mint, cilantro and green chillis to a fine paste instead of roasted coriander powder thus using 'Kachi' green masala.

Ingredients:
Meat and Marinade:
2 lbs Boneless Chicken thighs
2 large onions finely sliced
2 Tblpsn- Ginger garlic paste
3/4 cup yogurt
1/2 tspn turmeric powder
1 tspn fennel powder
5 green chillies slit
1 Tblspn Garam Masala powder
1 Tblspn tomato paste
Juice of 1 whole lemon
Salt to taste

Rice:
2 1/2 cups Basmati Rice
5 cloves
2 cinnamon sticks
3 Bay leaves
3 elaichi
1 star anise
1 cup mint leaves
1 cup cilantro leaves chopped
2 Onions sliced
4-5 cups water
2-4 Tblspn Ghee or Olive oil
Cashew nuts and raisins for garnishing
Salt to taste
1-2 cups wheat flour mixed into a pliable roti-like dough
or use aluminium foil and a heavy weight on top of the pot like so......

Directions:
1. Wash and drain the chicken. Mix together with all the ingredients for the marinade for about 6 hours (store in the fridge). Take half the mint, chillies and cilantro and make a coarse paste. Add to the chicken.
Meanwhile you can get the rest of the prep done.
2. Slice onions thin, heat the ghee and saute until the onions are well caramelized to almost crisp.
Keep aside.
3. Wash and drain the rice well until there is not water left.
4. Place a saucepan over the fire add 1 tspn of ghee and toss the whole spice in and saute for a minute.
5. Toss in the rice and make sure to coat the rice well with the ghee and toast it slightly for a minute.
6. Turn off the fire. Cool.
7. Take a large, strong bottomed pot with a tightly fitting cover. Place half of the marinated 'raw' chicken at the bottom.
8. Sprinkle some mint and cilantro,caramelized onions and then half the spiced rice over this.
9. Repeat with the rest of the ingredients in the same order and finally the rice.
10.Pour any remaining ghee over the rice.
11.Add a little salt and four cups water in a bowl, mix well and pour this into the rice.
(When adding water make your best judgement as to the measurement)
12.Place the lid tightly over the pot and seal the edges with the wheat dough so tight as to prevent any steam
from escaping the sides.(I've used aluminum foil and placed a heavy weight cutting board as the weight to keep in the steam)
13. Keep over low fire for about 15-20 mins.
14. Now remove from fire. Carefully remove the wheat dough(if using dough as the sealent) which will be cooked now. Remove and toss the bits.
Gently remove the lid. (Experience the lovely aroma!!). Test the rice to see if it is just cooked.
15. Replace the lid and place on a hot oven for about 15 mins to let steam cook the Biryani.
16. If at step 14, the rice is well cooked then you can skip step 15.
18. Step 15 is just to ensure that the chicken is also cooked well.
19. Serve with Mango chutney or raita.

#229 Kid Friendly Tomato Chicken

A quick 'pantry' side dish, sorta frugal, quite easy to make, very very satisfying yet eye catching and colorful. Such a dish comes in handy when you are a working woman with young children to feed doesn't it? Who doesn't like small chunks of chicken sauteed in spiced tomato paste? It is as easy as 'pie' to make and serve it with fresh bread and it will become a kid-favorite. In fact, I haven't even bothered to chop onions this time because I found a resourceful bottle of chopped dry onion flakes in my pantry that came in handy. It just proves that all it takes to make a simple meal are a few handy staple ingredients you can dig out of your kitchen pantry. As for the tomatoes I had some over-ripe ones in the fridge to consume so I took an extra step- but hey, feel free to use store-bought tomato paste and shorten the steps further. None of that will change the finger-licking taste.. so try it out,  will you?



Ingredients:
Boneless Chicken breast-2 cubed
Tomatoes- 3 medium sized and ripe
Ginger- 1 inch piece
Garlic paste- 1/2 tspn
Kashmiri chili powder- 1 Tbplsn
Garam Masala- 1 tspn
Onion flakes- 1 Tspn
Vinegar- 1/2 tspn
Salt, black pepper to taste and
Olive oil as needed.

How to make it:
1. Clean, wash and cube the chicken into pieces. Marinate in salt, pepper and 1/2 tspn olive oil.
2. Take the tomatoes and cut into large pieces, chop ginger into small pieces.
3. In a saucepan add the tomatoes and ginger and cook well together until smooth.
4.When the tomatoes are cooked, remove from the stove and mash well with a masher until smooth.
5. Place the saucepan back on the fire and add onion flakes, garlic, vinegar, chicken, additional salt for seasoning, garam masala, the tomato mash and chili powder.
6.Add enough Olive oil and a litle water
7. Keep the pan covered on a very low flame until the chicken is cooked. about 5 mins.
8. Remove the lid and stir until all water has evaporated and the chicken is dry, cooked, moist but
the tomato paste has maintained its color. Make sure that the flame is medium and the masala does not turn brown.
9. But if you do, no harm done anyway. It will be just as good, only the red color just makes an appealing presentation!!

#138 Gode Vaal Chi Kichdi /Maharashtrian Vaal Bean Rice

My Deccan upbringing has given me beautiful memories of Maharashtrian food and recipes that my Mom's helper "Bai" (as we called her) cooked up. A simple dish made on festival mornings or religious ceremonies served with a large dollop of ghee or yogurt and pickle,  "Bai" used to make this dish with fresh Vaal  found in markets in Maharashtra and I loved this Khichdi very much. Along with Khichdi comes memories of  favorites my Mom made like Moong Dal Shira, Thalipith, Batata Vada, Bhakharvadi, Puran Poli, Pitla and Aamti. "Tilgul ghya aani Goad Goad Bola" --the taste and the sweet goodness of sesame seeds.

Khichdi is considered the most healing and nourishing meal for vegetarians. Being a one-pot meal with rice, lentils and spices it was quick to put together for serving large groups of people. The idea of a Khichdi is to start just rice and lentil cooking in a pot and adding ingredients to make it  as luxurious as possible with clarified butter and the choicest vegetables as you wish. Now, some of you may ask "Did Bai use Brown rice?". I would have to say "Of course not!".  It's funny that no recipe of mine is branded "authentic" and my adventurous experiments led me to use brown rice, omit peanuts and add tomato instead.

My recipe is simple but flavored with chiilies, coconut paste, garlic, tamarind and jaggery and loaded with protein from the Vaal to produce one of the best tasting rice dishes I've tasted. Goda Masala is a local mix that I have never been able to recreate like Bai did, so I've substituted with a store bought one.

Ingredients;
1 cup White Vaal beans- soaked for 20 mins
2 cups Brown rice
5 garlic cloves
2 inch piece of ginger
Cilantro with stems- 1/2 cup
Dessicated coconut- 1/4 cup
Green chillies- 3
Tamarind extract- 2 tspn
Goda Masala- 2 tspn
Haldi- 1/4 tspn
Asafoetida- 1-2 pinches
Jeera/Cumin Seeds- 1 pinch
Onions- 1/2 chopped
Tomato- 1 chopped.
Salt and oil as needed

Directions:
1. Heat some oil add a pinch of jeera and then the onions.Saute until translucent.
2. Add the tomtaoes and saute until the mixture is mushy and soft.
3. Pressure cook the dried Vaal in some water until just cooked.
4. In a stew pot, add the washed drained brown rice and about 3 cups water and salt.
5. In a blender grind to a smooth paste the coconut, garlic, ginger, cilantro, green chillies with about
1 cup water.
6. Add the above paste in the pot along with the rest of the ingredients except the Vaal.
7. Cover and cook on low fire until the rice is just soft enough but no water remains.
8. Add the Vaal and toss together with a fork until evenly distributed. When serving add 1 tspn ghee and serve with pickle or salad.

#130 Lazy Top Hat Dosa -the South Indian Crepe

This recipe is being posted on the request of one of my readers -Barton, who wanted to know how to make dosas. I served Dosa with my Tomato Apple Chutney, so Barton I hope you will try it out in your kitchen.
Note: When using a pancake griddle make sure it is well oiled or if it is a non stick pan, rub a slice of onion over the surface before pouring the batter. This ensures that the crepe will easily lift off of the griddle without sticking. That is the most tricky part of making dosas!!

So here's how to make dosas.......................

Ingredients:
Long Grain Rice-1 1/2 cup
Parboiled Rice- 1/2 cup
Urad Dal/Uzhunnu Parippu-1/2 cup
Methi Seeds/Fenugreek seeds- 1/4 tspn
Water as required to grind the batter.
Salt to taste
Oil or Ghee to make dosas

Method:
1. Soak the rice and dal in the proportion 4:1 for about 8 hrs in separate bowls.
2. Along with the Urad dal soak the Methi seeds until soft.
3. When the Parboiled rice is soft enough to break,  grind the urad dal for about 30 mins adding
a little water at a time until soft and fluffy. Scoop the fluffy mixture into a very tall container.keep aside.
4. Now, grind the soaked rice in the same way until the batter is smooth and not grainy at all adding just enough water for a batter that is like pancake batter.
For best results use the ULTRA or any other brand Dosa Grinder that is available only in Indian Stores in the US. If you do not have a Grinder, you can use a high-powered blender.

5. Mix the rice batter with the urad dal fluffy batter adding enough salt eg 1 Tblslpn and mix well.
6. Keep this batter for fermentation in a warm place for about 8 hrs until it rises twice in size.  I suggest you use a "tall" container or one that is twice the size of the batter.  This is a very important step in the making of authentic dosas and idlis.
7. After the batter has doubled in size, take a ladle and mix the batter once again to mix together the urad batter that usually rises all the way to the top and make sure to mix the rice batter very well into the batter until smooth and add 1/2 cup water to smoothen if necessary. Now the batter should look like this.....
8. Place a non-stick skillet on a medium flame on the stove and make sure that it is warmed up in the center.
lower the flame and rub with some oil or a sliced onion . Now pour a full ladle of batter in the center of the skillet. Spread the batter in circles starting in the center and going towards the edge spreading evenly and to make thin crepes.
9. Sprinkle 1/2 tspn of ghee or sesame oil around the surface of the dosa allowing the first side to cook as shown.

10. When the edges are changing color, use a spatula to flip over once to cook the other side for 2 mins.
11. Flip over when golden in color, fold the dosa twice and twist gently into a cone-shaped hat. Serve with  chutney or sambhar(you can refer to my old posts for both recipes).

#114 Mirchi Ka Salan- Royal Hyderabadi Cooking

I'm going from the heart of Tex-Mex Nachos and smack-dab to the middle of Southern India to Hyderabad. When I talk about Hyderabadi cuisine many classic recipes from that region come to mind-- be it Dum Murgh Ki Biryani or Doube Ka Meetha/Shahi Tukde all of which are culinary delights. Today I am posting a Hyderabadi dish called Mirchi Ka Salan generally served with Biryani along with Dahi chutney or Raita. As flavorful as it is delicious, the gravy is made from tamarind extract, Poppy seeds, sesame seeds, coconut and peanuts and the Peppers are finger hots cooked in the sweet-tart gravy. Doesn't that sound absolutely tempting and mouth watering? I am embracing a variety of flavors in the making of this curry, one that does not use "Curry Powder"(I talked about that in one of my earlier posts) but fluctuating from peanuts to almonds. Now, being a versatile cook I love to introduce my favorite twists to an original recipe. I love the adaptability of this dish and with the abundance of peppers available in the market I can use Anaheim, poblano, banana, serrano or jalapeno peppers in this dish. It all depends on the intensity of heat suitable to your individual tastes. I prefer Anaheim peppers since they are moderately hot and we are not great fans of extra spicy foods. The flavors are well appreciated but not enough to burn our tongues or stomachs for that matter sometimes I choose to use cherry tomatoes instead of peppers in the same gravy. Oooh that does make me very hungry!!

INGREDIENTS

Anaheim green peppers 10 large

Oil 2 tablespoons

Sesame seeds (til) 1 tablespoons

Coriander seeds 1/2 tablespoon

Cumin seeds 1/2 teaspoon

Roasted almonds 1/4 cup

Dried red chillies, broken 2

Chilli powder- 1 tspn

Tomato paste- 1Tblspn

Ginger, chopped 1/2 inch piece

Garlic 6 cloves

Mustard seeds 1/2 teaspoon

Curry leaves 8

Onion , grated 1/2 medium

Turmeric powder 1/2 teaspoon

Tamarind concentrate 1 tablespoon

Salt to taste

                                       

METHOD

1. Wash, wipe and slice green chillies into crosssections about 2 inches in length. Heat sufficient oil in a pan and saute until soft and set aside. (I added the onions at the same time)

2. Dry roast sesame seeds, coriander seeds and cumin seeds. Cool and grind them to a paste along with roasted almonds, dry red chillies, ginger and garlic, chilli powder and tomato paste.

3. Heat two tablespoons of oil in a pan, add mustard seeds. Once they splutter add curry leaves. Sauté for half a minute and add onion. Sauté until light golden brown.

4. Add turmeric powder and mix well. Add masala paste, half cup water and cook for three minutes, stirring well. Reduce the heat and cook for ten minutes. Add tamarind pulp or concentrate.

5. Toss in the peppers and salt and cook on low heat for eight to ten minutes. Serve hot.