A Taste Of North India: Aloo Matar Kulcha

A TASTE OF NORTH INDIA: ALOO MATAR KULCHA

"The smell of good bread baking,like the sound of lightly flowing water,is indescribable in its evocation of innocence and delight."
                                                                                -M.F.K. Fisher
Subtly sweet,smooth flatbread(Made from the same dough as naan!) stuffed with a spicy potato & pea mash is served hot from the oven,brushed with melted white butter - that's my Aloo Matar Kulcha!As stated before on Simply Fahad-istic! ,'Aloo' means potato.And you might have guessed by now,'Matar' means pea.This potato-pea filling is moist and flavorsome,thanks to the choicest of herbs and spices used such as onions,ginger,fresh coriander,roasted cumin seeds,chaat masala...
  Great debate exists over the difference between naan and kulcha.Particularly because both taste almost the same.Over the years I have heard several theories like naan uses yeast as the leavening agent,whereas kulcha uses baking powder and baking soda,and so on.However,irrespective of such traditional differences,modern day restaurants make naans and kulchas with the same dough.Puzzled by this surprising discovery,I asked a Tandooria(Of the last restaurant I worked at.) what exactly the difference between these two flatbreads was.His reply was even crazier.For one,naan is usually flavored with nigella seeds,kulcha is not.Secondly,naan is given a teardrop shape.Kulcha,on the other hand,is round.Silly,but true.These are the only dissimilarities between restaurant served naan and kulcha.
  Now,some kulcha making tips for you.Firstly,unless you do not eat onions for religious reasons,adding them to the filling is a must.The filling may be anything - potatoes,cauliflower,etc.,and onions would keep it moist.For this very reason,some Indian cottage cheese(paneer) has been used in this recipe as well.The quantity of the paneer is small enough to ensure that the preparation does not become aloo matar paneer kulcha,yet large enough to give it adequate moistness.The fresher the paneer,the better.Secondly,chaat masala often does not work in recipes.It consists of spices that a preparation usually contains anyway,like pepper and cumin seeds,and hence becomes harsh on the palate when used.The secret ingredient here is podina churan.It may sound unusual,but works like magic,specially since the mint in churan complements the potatoes and peas in the stuffing.
  Serve this bold bread with dal makhani or butter/makhani gravy for a celestial experience.

Preparation Time : 50 minutes
Cooking Time : 5 minutes
Servings : Makes 8-10

INGREDIENTS
3 cups/12 oz/350 gm refined flour
1/2 teaspoon/2.5 ml baking powder
1/4 teaspoon/1.5 ml baking soda
1 teaspoon/5 ml caster(superfine) sugar
2 and 1/2 tablespoons/35 ml curd(plain yogurt)
3 tablespoons/45 ml milk
Salt to taste
2 tablespoons/30 ml oil
FOR THE FILLING:
1 medium potato - boiled in salted water,peeled and grated or mashed
3/4 cup/3 oz/75 gm fresh or frozen peas - boiled in salted water and roughly mashed
1 oz/30 gm Indian cottage cheese(paneer) - grated
1 small onion - chopped
1 in/2.5 cm piece ginger - chopped finely
2 tablespoons/30 ml finely chopped green coriander(cilantro) along with stalks
Generous pinch of dried fenugreek leaves
1 green chili - sliced
1 and 1/2 teaspoons/7.5 ml roasted-crushed cumin seeds
1 teaspoon/5 ml roasted-crushed coriander seeds
1 teaspoon/5 ml podina churan
1/2 teaspoon/2.5 ml chaat masala
1/2 teaspoon/2.5 ml red chili powder
Salt and pepper to taste
TO SERVE:
Melted white butter to brush

Did you know?17th November is Homemade Bread Day!

METHOD

In a large bowl,sieve together the dry ingredients of the dough - refined flour,baking powder,baking soda,caster sugar and salt.
  Now,holding the tips of your fingers and thumb together,put your hand in the center of the flour mix and move it in a clockwise or anticlockwise motion,to make a well.Fill this well with yogurt and milk.
  Gradually draw in the flour mix and combine the dry and wet ingredients nicely.Sprinkle sufficient water(120-200 ml) and turn the mixture into a soft,supple dough.Knead until smooth.If you find it easier,take out the dough from the bowl and knead it on a lightly floured surface.
  Cover with a moist cloth(should not be too wet) and keep aside for 10 minutes.
  In the meanwhile,rub dried fenugreek leaves between your palms and put them in a bowl.Doing so releases their flavor.Tip in the rest of the filling ingredients except for salt and pepper.Mix well.Now,taste for seasoning and adjust the salt and pepper.Remember that both the potato and the peas have been boiled in salted water.Podina churan and chaat masala have salt too.Similarly,we have added green chili and red chili powder for heat,and you may not necessarily like any pepper.Chaat masala contains pepper as well.Mix very thoroughly once again.Set aside.
  Once the dough has rested for 10 minutes,pour oil over it and knead again,until the oil is completely absorbed.
  Cover with the moist cloth once again.This time around,let the dough rest for an hour.
  Then,pre-heat the oven to 230 degrees C/450 degrees F/Gas 8.
  As the oven pre-heats,divide the dough into eight to ten equal portions.Divide the filling too,into the same number of portions.
  Form the portions of the dough into balls.
  Take a ball,flatten it using your palms and fingers till at-least twice its original diameter.Place a portion of the filling right in the center,gather and seal the edges,and form a ball again.Dust the ball with some refined flour,and roll into a disc using a rolling pin.Alternately,you may use your hands.Repeat until all the dough balls have been rolled out.
  Transfer to a baking tray.Place the baking tray in the oven,and bake for 5-6 minutes.
  Remove the ready,hot,subtly sweet on the outside,spicy and flavorful inside kulchas from the oven carefully,and cut each into quarters.Apply white butter.Serve.Food doesn't get any better than this!

NOTE

1. While many people prefer mashing potatoes(by hand) for their kulcha stuffing,I personally prefer the smoothness of grated potatoes.Potatoes that are mashed provide a more varied texture,but here we have ingredients like roughly mashed peas and chopped onion for additional texture anyway.

2. While considered unimportant by some cooks,the process of sifting/passing through a sieve serves multiple purposes - from mixing the ingredients to aerating them,and so on.

3. If you are making kulchas for the first time,divide the dough and the filling into at-least ten portions.It is easier to work on smaller kulchas,to start with.

4. Often,chefs at restaurants/dhabas use equal quantities of dough and filling.For example,a dough ball weighing 125 gm is stuffed with 125 gm filling.However,rolling out the dough with so much filling takes practice. 

5. For a more browned surface,you can flash the kulchas under a hot grill for a few seconds,after they have been baked.

6. If you don't have an oven,kulchas can be cooked in a gas oven tandoor or electric tandoor.

VARIATION

Omit the filling to make plain kulcha.

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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Liquid Friday: Wintery Gazpacho Aka A Mediterranean Taste Of Pumpkin by 'Alessio Fangano'

On 'Simply Fahad-istic!'s Best/Ten Most Talented Food Bloggers' series today,we are joined by our Albert Einstein Of Food AKA Recipe Taster AKA Alessio Fangano.I am sure all Food Blogger friends of mine know him well.A volcano of talent,Alessio was born and brought up in Italy,and then moved to Germany,where he discovered his true identity - as Recipe Taster.I love(And I am sure so do you!) his approach to food,the subtle combination of art as well as science,well evident in his recipes.Speaking of recipes,you need to try his no-fuss and hearty Sicilian Egg Gratin ,his Citrussy Crepes Soufflées that is almost screaming 'Eat Me!' and I,personally cannot wait to eat this Chocolate Rum Quinoa Pudding that looks like a dream!I feel hungry already!OK,over to you,Alessio!

BEST/TEN MOST TALENTED FOOD BLOGGERS: WINTERY GAZPACHO AKA A MEDITERRANEAN TASTE OF PUMPKIN BY 'ALESSIO FANGANO'
It was more than 1 month ago when I attended the Food Bloggers Connect conference in London. Beside soaking up every word of wisdom dispersed in the ether by the speakers, I hosted little daily sessions on Food Science.

The first one was devoted to water and the wonders we can do with it. For each session I had devised a few tastings and demos to distract the hungry bloggers from the food court (I hosted my session during dinner break). The star of the first day was my Wintery Gazpacho. 

I first created this recipe for an event I catered where the guests had it as lukewarm soup but for the London demo I wanted to underline its drink capability. The secret ingredient to this gazpacho, what made it wintery to my eyes, was caramelized pumpkin and, as any of us who have made a pumpkin soup knows, this made the gazpacho loaded with starches hence not so easy to drink.

There exists a quite straightforward procedure that allows us to create clear and smooth "waters" out of starchy and clouded liquids. It is called gelatin micro-filtration.

The rationale of this technique is rather simple. When a liquid gels under the influence of gelatin or agar-agar, the water gets trapped into a three-dimensional mesh created by the interlocking strands of the gelling agent. In this way the liquid appears solid to us, unless the gelling agent has the bad habit of leaking. 

Back to the 3D-mesh created by the gelling agent, this essentially is a very fine sieve that doesn't let the water (and all its inclusions) move freely. If only we could free just the watery phase of the liquid through this sieve, we would have a way to get a clear liquid from almost anything.

If we are using gelatin this can be obtained by simply freezing the gelled liquid. The watery phase will freeze into ice-crystals that, expanding as they grow during the freezing process, pierce the gelatin mesh. If we then thaw the whole block, the iced water will slowly treacle through the damaged gelatin mesh and end up in the appropriate container (most of the inclusions we have in sauces, broth and soups are way too big to pass through the little holes of the gelatin mesh).

This is the original technique as pioneered by Heston Blumenthal of the "Fat Duck" in UK. Despite the very simple rationale of the gelatin-micro filtration, the icing and thawing process takes quite some time (often up to 48 hours). 

If you use agar-agar though you can have a limpid tomato water out of the tastiest tomato sauce you can think of in just a few hours. How does it work?

Agar-agar gels have the characteristic of leaking the liquid they entrap over time (a process called syneresis). Normally this would be a bad thing but in our case we can harness this weakness at our advantage. If we had to gel with agar-agar our pumpkin gazpacho, for instance, and then break the gel into pieces using a knife or a whisk, the clear phase would slowly separate from the gel. 

Considering that agar-agar gels at room temperature in matter of minutes, all we have to wait for is the treacling of this clear essence into our container. Ease peasy!

Now that I have filled up you heads with little chemists on white coats, let's pass to the recipe.

WINTERY GAZPACHO AKA A MEDITERRANEAN TASTE OF PUMPKIN

Servings : Makes roughly 800 ml clear water

INGREDIENTS

1 tablespoon ghee

130 g Hokkaido/Japanese/Red kuri pumpkin, chopped 

80 g yellow onion, chopped

20 g celery, chopped

45 g green pepper, chopped

1 small can tomatoes in juice (400 g)

1-2 teaspoons ginger powder (to taste)

450 ml water

salt

3 g agar-agar

TO SERVE:

Tabasco, to taste

Vodka, to taste

METHOD

In a big pan melt the ghee and caramelize the pumpkin dices. When they will start to get some color, add the chopped onions and cook them until just softened.

In the bowl of a blender combine all the ingredients but the water. Blend the ingredients until smooth, dilute with almost all the water and season with salt and eventually more ginger powder.

In a little saucepan combine the leftover water (50-100ml will be enough) with the agar-agar powder and bring the whole to a simmer over medium fire. Without stopping stirring, let the agar-agar and water simmer for a full 5 minutes to hydrate the agar-agar.

Transfer all the agar mixture into the blender and blitz until well combined with the other ingredients. Pour the gazpacho into a shallow container and let gel at room temperature.

If you have the time, let the gel rest overnight in the refrigerator otherwise proceed with the next step.

Once the gel has firmed up, break it in pieces using a whisk and transfer it into a sieve lined with 2-3 layers of damp cheesecloth and set the whole over a container. Let the gazpacho water treacle down overnight, breaking the gel with the whisk every now and then. To speed up the process you could also squeeze the broken up gel through the multiple layers of cheesecloth but this will yield a less clear result (as of picture).

Serve the clarified gazpacho chilled with some drops of Tabasco and vodka if you fancy.

NOTE

The variety of pumpkin you use will dictate how much you will need to impart the flavor to your gazpacho. The Japanese pumpkin is quite strong in taste and very starchy, if you use butternut squash you will have to roughly double the pumpkin quantity and cook it longer since this variety has a higher water content.

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The Chomp Files - Where To Eat,What To Eat: Casa Mia and The Green Vegetarian,Mussoorie

Vegetarians who like their desserts without eggs,can choose from a range of eggless,fresh,almost melt in mouth pastries at this eatery.There is Eggless Black Forest Cake Slice,Eggless Butter Scotch Pastries,Eggless Strawberry Cream Cake Slices and an eggless version of chocolate truffle pastries too!

CASA MIA,MUSSOORIE
Swearing to myself not even to think about food for next many hours,I walked on The Mall Road,back to the hotel I was staying at.The Indian dinner had me stuffed and I hoped that this after-meal walk would aid digestion.Weather was pleasant,as it usually is at this time of the year,and even though the road was crowded with tourists,their presence made me feel strangely comforted.
I saw the board that read 'Casa Mia',and my feet refused to move any further,my mind dismissing the recent decision about food.Before I knew,I was greedily ordering takeaway desserts.

Casa Mia,the little take away/bakery(Their board says Bakery,Cafe,Deli,Pizza) I fell in love with the last time I was in Mussoorie,had not changed much in the past seven years.So many years later,I still remembered their soft Chicken Sandwiches,with creamy filling.Now,not only because I have a huge sweet tooth,not only because I believe in the philosophy of “Life is uncertain.Eat dessert first.”(Thank you Ernestine Ulmer!) ,but also because I wanted to explore much more of this eatery's food this time,I was happy getting my sweet course.

An indulgent take away - Tiramisu from Casa Mia!Priced at Rs. 65,soft sponge cake is layered with luscious,sweet,creamy frosting.The coffee flavor in this Italian dessert is neither too strong,nor too weak - Just perfect!

Another take away from Casa Mia,this Fruit Cream is recommended!Fresh fruits - apple,banana,mango and papaya combined with sweetened cream and topped with a spoonful of jelly for more flavor!I guess the fruits change from season to season depending upon availability though.Priced at Rs. 60.

Apart from these two very delicious desserts,you may also like to try their Chocolate Feast,a combination of two sponges,different flavors,covered with chocolate ganache.

If there ever can be a single word to describe Casa Mia,I would say 'Variety'.They have a variety of pastries.When it comes to dry cakes,they have a variety of  muffins - Chocolate Chip,Blueberry,Raisin to name a few.When it comes to savories,they have a variety of patties.I particularly recommend the Mushroom one - hot,crisp puff pastry stuffed with sautéed mushrooms,onions and capsicum.Lip smacking!On the other hand,Cheese Patties,with meager processed cheese interior are avoidable.

Non vegetarians,the Chicken Sandwich as mentioned earlier,is a good option.

In the recent past,they have introduced shakes and Cold Coffee,but unless you are desperately thirsty,they are passable.

With this recent trip to Mussoorie,I did discover more of Casa Mia's fare.Most was good,some was not-so-good.Hungry tourists and locals are seen hogging here.Even if you are not really hungry,go,have a bite!

THE GREEN VEGETARIAN,MUSSOORIE
Probably the best part about this city's gastronomical landscape is,a lot of fine eateries are a stone's throw from each other.Begin walking from Casa Mia,and five minutes later you are at Chick Chocolate .Take a few steps further to reach The Green Vegetarian in exactly the same time.

If chaat and hot Indian snacks are what your heart desires in cool weather,The Green Vegetarian is the place for you!Do not miss their Chinese Samosa,the crust is thicker and flakier than that of conventional samosa,filled with moist,spicy mashed potatoes,green peas and cubes of soft paneer(Cottage cheese) .Served with saunth and hari chutney,it is a rich,but heavenly treat!

What can I say about a restaurant that makes every vegetarian proud and every non vegetarian believe that with food like this vegetarianism is a cake-walk?It is a foodie's delight despite being overcrowded during dinner hours!
You can go inside and have a full meal or try their sumptuous snacks standing outside - Tikki ,Veg Kabab,Veg Springroll,Sabut Dana Roll,Chinese Samosa,Kathal Pakora(Jackfruit dipped in spiced bengal gram flour batter and deep fried to make crisp on the outside,tender inside fritters.) ,Tiranga Paneer(Unsalted fresh Indian cheese,Paneer,cooked to a tricolor preparation.) and Paneer Pakora(Unsalted fresh Indian cheese,Paneer, dipped in spiced bengal gram flour batter and deep fried to make crisp on the outside,soft,squishy inside fritters.) .

One cook prepares bhaturas(Fluffy,puffy and golden North Indian bread made with a leavened,refined flour and curd/yogurt dough.It is deep fried and almost always served with chole,the spicy,curried chickpea/garbanzo bean preparation.) while the other fries them in a large kadhai.

For breakfast,whether you have Chole Bhature or chatpate Parathe('Chatpate' means spicy,'Parathe' is plural of Paratha,the shallow fried Indian bread usually made with wheat flour and often stuffed with a variety of fillings.) ,I recommend a glass of Lassi(Sweet or salty yogurt drink) along to celebrate full Indian experience.

Even though only vegetarian,The Green Vegetarian boasts of one of the largest menus for lunch and dinner.While the night was rainy and cold,I was digging in some delicious Handi Paneer with hot,just-out-of-the-tandoor Onion Kulchas.There was Raita Boondi by the side,and some fabulous Indian Mixed Pickle.What else can one want?

Not only food,but service is one of the biggest strengths of this restaurant too!No matter how crowded,your order is delivered on the table super fast!

For a restaurant with huge menu,where every preparation tastes so good,it is difficult to pick up favorites!All I will say is,no matter what the choice,you will not go wrong!

The Green Vegetarian has to be the best eatery I visited in Mussoorie!You know,you should not be missing out on this one!

DISCLAIMER
All property/entity i.e. restaurant/dhaba/streetfood/takeaway reviews on Simply Fahad-istic! express only the blog author's opinions and are strictly for educational purposes only.They are not to be considered endorsements or warnings for/against purchasing the products or services of these properties/entities.Since there have been no discussions with the owners of these properties/entities,no kitchen or back of the house visits,assumptions have been made about some situations pertaining to operating procedures and may not necessarily be true.Menu prices mentioned are of the time of the reviews and are subject to change.These reviews are not paid for by the property/entity owners and are a result of anonymous visit(s).

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A Taste Of North India: Bharwan Aloo

Even though it is appetizer,Bharwan Aloo makes an excellent meal when served with a dal preparation and naan.

BHARWAN ALOO
TGIW - Thank God It's Winter!
Translated as 'Bharwan' meaning stuffed,and 'Aloo' meaning potato,this hearty Indian starter is perfect for winter months!You can also eat it all year round like Indians,though.
Humble potatoes are turned into a sublime dish,rather experience,stuffed with cottage cheese,processed cheese,nuts,green chilies and selected herbs and spices.Then rubbed with a ginger and garlic marinade,they are grilled in hot oven.The result is marvelous,and when served with green chutney,adds enough jazz to ensure if you are not physically in India eating Bharwan Aloo,spiritually you are!

Preparation Time : 30 minutes
Cooking Time : 35 minutes
Servings : 4

INGREDIENTS
4 medium potatoes - parboiled in salted water and peeled
1 teaspoon ginger-garlic paste
1/2 teaspoon Kashmiri chily powder
Pinch/few drops of red food coloring
Salt to taste
Oil for frying
FOR THE FILLING:
30 gm cottage cheese - grated
60 gm processed cheese - grated
6 cashewnuts - chopped
7 raisins
1/4" piece ginger - chopped finely
1 teaspoon green coriander(cilantro) - chopped
1/2 teaspoon dry mango powder(amchoor)
1/4 teaspoon cumin seeds
2 green chilies - deseeded and chopped
Generous pinch of black salt
Salt and white pepper to taste
1 teaspoon oil
TO SERVE:
Chaat masala to sprinkle
1 onion - thinly sliced
1 lemon - cut into wedges
1 green chili

METHOD
Take a potato and cut a slice each from both of its ends,evenly and thinly(This would help the potato to stand vertically). Now,cut it into halves along its width.Repeat with the rest of the potatoes.
Take a potato half and using a melon baller,neatly scoop out flesh from the centre,hollowing it out and leaving walls on the sides.Alternately,you may use a spoon.Do it gently,scraping the sides,ensuring that these walls are evenly thick.Repeat with the rest of the potato halves.
Collect half the scooped out flesh in a bowl(We will be using only half of it for this recipe) ,and mash it with your fingers.
Now,deep fry the hollow potato shells in hot oil on medium flame,till light browned.Take out with a slotted spoon and keep aside.
For the filling,start with heating the oil in a pan.When hot,tip in the cumin seeds.As they splutter,add the green chilies and stir.Stir in the mashed potatoes along with ginger next.Ginger will add a burst of freshness and warmth.Cook until the potatoes become heated through and add the cottage cheese,cashewnuts,raisins,dry mango powder and black salt.Give a good stir,and switch off the heat.Let it cool down to room temperature.
Once the filling cools down to room temperature,mix in the processed cheese and cilantro.Season with salt and pepper,remembering that black salt has been added and processed cheese has salt too.Stuff this delicious filling in hollow potato shells.Marinade the outside of potato shells with ginger-garlic paste,Kashmiri red chily powder,red food coloring,salt and one teaspoon of oil.Refrigerate until serving time.This will allow the flavors to marry and steep in the potatoes nicely.Refrigeration will dehydrate the marinade,making it coat the potatoes well.
At the time of serving,pre-heat the oven to 200 degrees C/390 degrees F.Place the stuffed potatoes on a grill rack,and broil/grill till the marinade dries and they become browned.Remove the ready crisp on the outside,molten and creamy inside potatoes from the oven carefully,and cut them into thick slices.Transfer to a serving platter.Sprinkle chaat masala and put lemon wedges,onion slices and green chili on the side.Serve with green chutney,and...Woah!You are in India!

NOTE
Any leftover stuffing can be used to make a lovely Indian influenced sandwich or paratha.

Very often,Bharwan Aloo is added to a tomato and onion gravy in India,to make another stunning preparation called Dum Aloo! 

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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From Streets Of India: Paneer Tikke Ki Chaat

The concept of gourmet cuisine has expanded the boundaries of street food culture,and hence newer preparations such as this Paneer Tikke Ki Chaat.

PANEER TIKKE KI CHAAT
There is no extraordinary effort that goes into the making of this mouth-watering dish,yet there is nothing ordinary about the taste it provides.Simply speaking,it is hot mouthfuls of yogurt and spice rubbed,grilled cottage cheese dices combined with the freshness of ginger,coriander and lemon juice.The chaat masala gives it an interesting kick.
If you love the usual tandoori paneer tikka served at restaurants,this recipe takes it to a different level altogether!

Cooking Time : 20 minutes 
Servings : 4

INGREDIENTS
400 gm paneer(cottage cheese) - cut into 1 and 1/2" rectangles of 3/4-1" thickness
1 tomato - deseeded and diced
1 onion - diced
1" piece ginger - chopped finely
2 tablespoons chopped green coriander
1 teaspoon chaat masala
Juice of 1/2 lemon
1/4 teaspoon black salt
2 green chilies - very finely chopped(Optional)
Salt to taste
FOR THE MARINADE:
3/4 cup curd(plain yogurt) - The thicker,the better.If not thick enough,put it in a sieve/cloth for half an hour to drain the whey.
Juice of 1 lemon
1 heaped tablespoon ginger-garlic paste
1/2 teaspoon garam masala
1/2 teaspoon red chily powder
Salt to taste

METHOD
Marinade the paneer with the juice of a lemon,red chili powder and some salt for twenty minutes.The lemon juice,being acidic,will tenderize the paneer,making it amazingly soft and lovely.
Once done,drain the marinade and in a separate bowl,whisk the plain yogurt,add in it the ginger-garlic paste,garam masala powder and salt.If you are not using any green chilies for your chaat,you may like to add some red chili powder at this stage.Add in the paneer,mix lightly,but well and keep it in the refrigerator till serving time.Refrigeration will dehydrate the marinade,making it coat the paneer pieces well.
At the time of serving,rub oil generously over the grill of the oven,and pre-heat it to 180 degrees C/350 degrees F.Place the marinated paneer pieces on the greased grill,and grill for 15 minutes,till the marinade becomes dry.Then,baste(The process of brushing a food product with a liquid,while roasting,so that it retains its moistness is called basting.)  the paneer with the leftover marinade,and grill it further for 5 more minutes.
Remove the paneer from the oven,and carefully cut it into smaller dices.Toss these paneer dices in a bowl with the remaining ingredients - tomato,onion,ginger,green coriander,chaat masala,black salt,green chilies and salt.Serve immediately.

NOTE
1. If you don't have an oven,paneer can be grilled on a bar-be-cue grill or in an electric tandoor.
2. Two tablespoons of hari chutney can be added to the dish,at the finishing stage,for yet another interesting flavor.

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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Christmas Treats: Honey Glazed Baby Carrots

The honey and butter used in glaze perfectly complements the sweetness of baby carrots.

HONEY GLAZED BABY CARROTS
Baby carrots cooked in aromatic stock to perfection,tossed in a divine silky glaze sauce and served hot with a sprinkling of fresh ground black pepper.Whether you are cooking a turkey this Christmas,or beef,ham or pork,or simply a vegetarian festive feast,these carrots will add color and texture to your spread.And win you a lot of praise,for sure!
I am also sending this recipe to Kavi's Jingle All The Way event.

Cooking Time : 30 minutes
Servings : 2

INGREDIENTS
200 gm baby carrots
2 tablespoons honey
2 tablespoons butter
1 teaspoon brown sugar
1 and 3/4 cup vegetable stock/2 vegetable stock cubes
Salt and freshly ground pepper to taste

METHOD
Place the baby carrots in a pan,cover them with vegetable stock/1 and 3/4 cup water and stock cubes and add the butter and brown sugar.Season with salt,carefully since stock cubes usually contain salt.Bring it to a boil on high heat,and then lower the heat to medium.Cover the pan and cook for ten minutes,adjusting the time by a few minutes more or less,depending on whether you like your vegetables to be soft or crunchy.
Once the carrots are done,remove them from the pan using a skimmer.Reduce the heat to low,and add the amber colored,smooth honey.Continue cooking till the liquid reduces to a glistening,syrupy,flowing glaze.Return the boiled orange beauties back to the pan and allow them to heat through.Sprinkle with freshly ground pepper and get ready to win everyone's praise!

NOTE
1. Vegetable stock can be substituted with white chicken stock if you don't necessarily want a vegetarian preparation.

2. If desired,sprinkle some chopped parsley or mint before serving.

Add a splash of orange juice and dash of grated orange rind to give the dish a fruity dimension.

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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The Café Culture: Paneer Tikka Sandwich

The unsalted fresh Indian cheese,Paneer has a mild milky flavor,making it suitable for use in a variety of sandwich fillings.

PANEER TIKKA SANDWICH
It is National Sandwich Day!What can be better than Paneer Tikka Sandwich today,a preparation that is personally,very close to my heart since I made a version of this for my first ever culinary competition,in college.Paneer tikka is combined with luscious cream cheese and smooth mayonnaise,crunchy onions are added,sprinkled with freshness of cilantro and tang of chaat masala,filled between slices of soft multigrain bread.Life can't any get better!
I am also sending this recipe to the Lets Cook With Leftovers event.

                       

Preparation Time : 1 minute
Cooking Time : 2 minutes
Servings : 4 
INGREDIENTS

100 gms paneer tikka - chopped

4 tablespoons cream cheese

1 and 1/2 tablespoon eggless mayonnaise

1/2 small onion - chopped finely

1 green chili - deseeded and chopped

1 tablespoon green coriander(cilantro) - chopped

1/2 teaspoon lemon juice

Generous pinch of chaat masala

8 slices multigrain bread

Salt and pepper to taste

METHOD

Heat the sandwich griller.

In the meanwhile,combine the chopped paneer tikka along with cream cheese and eggless mayonnaise in a bowl.Once mixed well,add the remaining filling ingredients - onion,green chili,cilantro,lemon juice and chaat masala.Taste this creamy yet chunky filling and check if you will like some salt and pepper(Remember,both cream cheese and chaat masala contain salt).Divide into four equal parts.  

Now,keep four slices of multigrain bread on a dry,clean surface.Spread a portion of filling on each and top with the remaining slices.

Grill the sandwiches till crisp,light golden on both sides and grill marks appear.Enjoy with tomato ketchup or mustard,and don't forget to lick the crumbs off your plate! 

VARIATION

1. If you prefer plain or toasted sandwiches to grilled ones,treat the bread as per preference.

2. Try using this recipe with chicken tikka instead of paneer for a non vegetarian version.

A Paneer Tikka Sandwich at Cafe Coffee Day

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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A Taste Of South India: Masala Dosa

Dosa served on a plantain leaf lined plate,with an array of chutneys and sambhar. 

MASALA DOSA
One of the most amazing dishes that embodies both taste and presentation of southern India is Masala Dosa.These thin,crisp and golden rice crepes are stuffed with a tasty mildly-spiced potato mash.Not only delicious on their own,they are a stunning full meal if served with a refreshing coconut chutney or piping hot sambhar,when friends arrive.

Cooking Time : 20 minutes
Servings : 3

INGREDIENTS
2 cups parboiled rice - washed and soaked with rice overnight
1/2 cup rice
3/4 cup white lentils(urad dhuli dal) - washed and soaked with fenugreek seeds overnight
1/2 teaspoon fenugreek seeds
Salt to taste
4-5 tablespoons ghee
FOR THE FILLING:
2 large potatoes - boiled in salted water,peeled and roughly mashed
1/2 teaspoon mustard seeds
1 teaspoon bengal gram(channa dal) - washed and dried
1 large onion - sliced
1 green chili - sliced
1/2" piece ginger - grated
6-7 curry leaves
1/2 teaspoon turmeric powder
6 cashewnuts
1 teaspoon lemon juice
1 tablespoon green coriander(cilantro) - chopped
Salt to taste
2 tablespoons ghee
Oil for frying

METHOD
Grind all the rice in a blender with some of the water it was soaked in to a smooth,fine paste.Do not discard leftover water.Repeat the process with white lentils.Then,mix both the pastes together along with salt in a large container since this batter will rise during fermentation.If the batter appears to be too thick,dilute it with the remaining rice/lentil water.Rest it for four to six hours at a warm place in your kitchen.
For the filling,deep fry cashewnuts in hot oil over a medium flame till golden brown and gorgeous.Keep aside.
Now,start with heating the ghee in a kadhai.When hot,tip in the mustard seeds.As they splutter,add the bengal gram and saute till it is light brown and fragrant.Stir in the onions along with green chili next.Onions will give a subtle sweetness in terms of taste,a bite and crunch in terms of texture.Cook them until they become transparent and add the ginger and curry leaves.Give a good stir,put the mashed potatoes along with turmeric powder.Adjust the salt,remembering that the potatoes have been boiled in salted water.Let the potatoes heat through for three-four minutes.Finish the filling with cashewnuts,lemon juice and cilantro.
To make dosas,warm a dosa tawa/griddle on low heat.Drop a ladleful of the snowy white,fermented batter in the centre,and rapidly move the ladle outwards in circular motion,making a thin crepe.Let it cook for thirty seconds.Drizzle one tablespoon of ghee or so,on and around this crepe,and continue cooking till the side on the griddle turns golden brown.Place one-third of the filling on one half of the dosa,and fold the other half over.Repeat to make two more dosas.Serve with coconut chutney and sambhar,the delicious Indian lentil and vegetable stew as a main meal,or just by itself at tea time!

NOTE

1. Parboiled rice is easily available at supermarkets and stores.You are not required to half cook/parboil the rice,as the name suggests.

2. The water used to soak rice and lentils is reserved for making paste rather than fresh water,since it aids fermentation.

3. Temperature of dosa tawa/griddle is of prime importance.It needs to be warm as spreading the batter on a hot tawa is very difficult.As the temperature of tawa becomes quite high after making a dosa,from the next time some cold water should be sprinkled on it to cool it down.

4. Dosa is to be cooked only on one side.

VARIATION
Omit the potato filling to make plain dosa.
  

Five star hotel restaurants,nukkad eatries,mall food courts,office canteens,roadside kiosks,every place seems to be doing dosas.

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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