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Showing posts with label Food Chopper and its Importance in Our Kitchen. Show all posts
Showing posts with label Food Chopper and its Importance in Our Kitchen. Show all posts

Thursday, 14 June 2018

Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)



Do you have a recipe which you love to eat in restaurants but when you try to recreate that at home, something doesn’t add up? Something seems to be missing from that recipe and you end up trying it again and again but to no gain (hey! That rhymes!) anyway, this recipe used to be one of those and believe me I have tried this recipe with different spices, meat cuts and cooking methods only to discover that to bring that amazing rustic touch in it all I had to do was to take a carefree approach.

As you know I have lived seven years in Delhi and I love the Punjabi food. Butter Chicken, Chole Bhature and heavy lassis are my favorite along with this special dish which is called Saag Chicken or Palak wala Chicken. Prepared in a thick creamy heavy gravy of butter, cream, spinach and spices this gravy goes great with Tandoori Rotis. After getting married and moving to the U.S. I soon discovered that the best way to enjoy all your delicious foods was to cook them yourself (it’s not only economical but also convenient) and so I started on this journey of hits and misses where I have recreated some dishes even better than the original recipe (like Butter Chicken) and missed on some dishes like this one (not anymore!) and believe me every time I would prepare this dish Debarshi used to say, ‘I don’t know, I just don’t like it’, thus starting my research all over again. Well he has always been very good not to waste any homemade food but I never got the satisfaction that I was serving him the dish which I used to enjoy so much and then I understood where I was going wrong.

A few weeks back we went to visit St. Louis with some friends and we went to a local rustic looking Indian restaurant. They had homemade Rotis and Dal along with a few vegetarian and non vegetarian dishes and we decided to order Saag Chicken. Well, I was interested to see what exactly I was doing wrong. As soon as Debarshi had his first bite he nodded and said, ‘This is the perfect example of how Saag Chicken should taste like.’ and I immediately knew what I was doing wrong. You see, most of the recipes would recommend you to puree the ingredients and that’s what creates a major difference in taste. It just changes the whole flavor profile of the dish. The rustic version of Saag Chicken has fried chicken pieces coated in a thick gravy of spinach and vegetables. When you puree the vegetables, it kind of becomes a soup with the chicken pieces dipped in it. I guess both Debarshi and I like the rustic version more as served by the street vendors of Delhi. I believe they prepare good food in a simple way and serve it with loads of cream and butter which enhances the flavors even more. So, I decided to prepare the dish in the way they do, with simplicity and efficiency.

Simplicity for me means no blanching the spinach or pureeing of vegetables. I just fry everything on high heat and then chop them down. Then I boil the gravy with the fried Chicken pieces, cream and spices and my Saag Chicken is ready with that same yummy rustic authentic taste that I like. Remember simple recipe means less time in the kitchen and more time with your loved ones which is after all we all want. So this weekend, try this dish and post in the comments your experience.

Bon Appetit!


Ingredients:
  • Chicken – 1½ pounds, skinless, add whatever pieces you like (Breast or Leg), boneless or with ribs, cut into medium sized pieces
  • Spinach - 1 large bunch, thoroughly washed, ends cut (do not throw the stem part) 
  • Butter – 3 tablespoons (for frying the Chicken) + 2 tablespoons (for making the gravy) + 1 tablespoon (for final touch)
  • Salt - ½ teaspoon (or to taste) + ¼ teaspoon for seasoning the Chicken
  • Turmeric Powder -  ½ teaspoon + ¼ teaspoon for seasoning the Chicken
  • Red Chili Powder -  ½ teaspoon + ¼ teaspoon for seasoning the Chicken
  • Coriander Powder -  ½ teaspoon 
  • Onion – 1 medium
  • Garlic – 3-4 big cloves, peeled 
  • Ginger - 1 inch, peeled
  • Tomato - 1 medium
  • Cloves – 3-4 
  • Green Cardamoms – 4 
  • Bay leaf - 1
  • Black Cardamom – 1-2 pods
  • Cinnamon – ½ of a thin stick
  • Cumin seeds – ¼ teaspoon
  • Whole Peppercorns - 5
  • Garam Masala Powder – ½ teaspoon 
  • Yogurt - 2-3 tablespoons or Cream Cheese – 2 ounces (at room temperature)
  • Milk – ¼ cup (if required, for gravy)
  • Heavy Cream -  ½ cup 


Let’s do some preparations:
  • Season the Chicken with ¼ teaspoon each of Salt, Turmeric and Red Chili Powder.
  • Heat a wok over high heat.
  • Add the Butter in it (3 tablespoons).
  • When it starts melting, add the Chicken pieces in a single layer.
  • Fry till they are golden red in color (get a nice sear) then transfer to a bowl.
  • Now let’s cut the vegetables (Onion, Spinach, Garlic, Ginger and Tomato). Cut them up in big pieces.


Directions to make the gravy:
  • Heat the wok again over high heat (you may want to wash it with water first).
  • Add 2 tablespoons of Butter in it.
  • As soon as the butter starts melting add the Onion.
  • Stir for a few seconds then add the Garlic, followed by the Ginger. Mix well.
  • When the Onion starts turning golden, add the Tomato. Mix well.
  • The Tomato will soon start melting down, add the Spinach. You will see that the Spinach will immediately start wilting.
  • Turn off the heat and allow it 10-15 minutes to cool down.
  • Take the chopper and transfer all the vegetables in it. Run a few whirls so that everything gets chopped down. 
  • Transfer the mixture back to the wok and heat it over medium heat.
  • Add all the whole spices (Green Cardamom, Black Cardamom, Cloves, Cinnamon, Cumin seeds, Whole Peppercorns and Bay leaf) in it. Stir to mix. Cook for 5 minutes.
  • Turn down the heat to low and add the remaining spices in it (Coriander Powder, Red Chili Powder, Salt and Turmeric Powder). Cover and cook for 10 minutes.
  • Add the Yogurt (or Cream Cheese), Heavy Cream and Garam Masala in it along with the fried Chicken pieces and cover and cook for 15-20 minutes.
  • Check the consistency, I usually add a little Milk at this stage (for the gravy). 
  • Saag Chicken is ready, now it’s time to add the final touch: the last one tablespoon of butter! 
  • Serve the gravy hot with Naan, Tandoori Roti/ Plain Roti, Rice or Pulao and enjoy!


Tip: If you are adding Cream Cheese make sure to break it into little pieces so that it mixes uniformly. You can also add it in the chopper along with the vegetables so that it mixes evenly with them.


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Sunday, 10 June 2018

Guacamole with Goat Cheese and Bacon



This year to celebrate our 5th wedding anniversary we went to Branson. The idea was to have a quiet romantic getaway and explore the city. There we went to a place called ‘Top of the Rock’ which offers breath taking views of the Ozark Mountains and Table Rock Lake. 

After we had finished exploring the beautiful scenery and taken a golf cart ride to the caves, we went to a restaurant called Arnie's Barn at Top of the Rock. Now Mexican cuisine may not be ideal for the keto dieters but it is the perfect place to have a wonderful lunch specially if you are celebrating something special! We started our meal with Tortilla Chips and Bacon Guacamole which had House Smoked Bacon, Roasted Corn Salsa and Queso Fresco.

This Guacamole was so good that we immediately decided to try this at home. So, yesterday I looked for the recipe, made a few changes and improvised it to suit my Keto needs. Foodies enjoy this delicious Keto Guacamole with Goat Cheese and Bacon.

Photo Courtesy: Dr. Debarshi Chatterji

 Ingredients (Serves 2): 

  • Avocado - 1, ripe
  • Green Chili – 1-2 or or Jalapeno Pepper – ½ 
  • Onion – ¼ of a big onion
  • Fresh Cilantro – a handful, washed
  • White Vinegar or Lime Juice – 2 teaspoons
  • Salt – ¼ teaspoon (or as per taste)
  • Black Pepper – ¼ teaspoon, ground
  • Bacon - 3 slices, cooked and crumbled, divided into two parts
  • Goat Cheese – ¼ cup, crumbled, divided into two parts


 Serve with: Keto Tacos

 Directions:

  • Using a food chopper, chop Green Chili (or Jalapeno Pepper) and Onion. Transfer to a small serving bowl.
  • Run short pulses to chop the Avocado and Cilantro then transfer to the bowl.
  • Add the White Vinegar (or Lime Juice), Salt and Black Pepper. Mix, taste and season (if desired). 
  • Stir in one part each of the Bacon and Goat Cheese. 
  • Top with the remaining Bacon and Goat Cheese as garnish. 
  • Serve immediately with Keto Tacos.

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Thursday, 8 March 2018

Awadhi Mutton Biryani


Photo and Recipe Courtesy: Dr. Debarshi Chatterji

First of all, I want to thank all my readers for waiting so patiently for this wonderful recipe. Debarshi prepared this as a surprise treat for me almost two years back and he has been making improvements in the recipe ever since. Well, I think we have perfected it now and so, I decided to share it with everyone. Now let me tell you that this is a complicated recipe so take your time and plan it accordingly. There are quite a few steps so pay attention and have patience and believe me you will have a delicious homemade biryani better than any you have ever tasted.

Now before we move on to the recipe, let me tell you a little bit about the Biryani itself. Awadhi Mutton Biryani is indeed a dish fit to be served to the royals. This is not to be cooked in a haste so make sure to keep this reserved for exceptional soirées. Use a good quality basmati rice (which is a long grained aromatic rice) and good quality boneless meat (goat or lamb). Be generous with the spices and ghee which will bring that exotic flavor and aroma in the dish. Refer to my article on Mutton Gravy for the steps to prepare the meat. 


As I have written in my article: Achari Mutton, Indian cuisine is divided into many different categories, mainly on the region from which the dish originates. Today’s dish is from the Awadhi cuisine (Mughal inspired cuisine) of Lucknow. Hence you can understand why we will be using all those aromatic spices and ghee in such an amount for after all this Biryani was custom made for the royals. Well, we may not have the digestive strength to eat this high calorie food everyday or the time to prepare it at a moment’s notice but we can certainly enjoy it on special occasions. Biryani is soul food and should be prepared and enjoyed with friends and family or when you really want to impress someone special. Believe me when I say that ever since I have come to the U.S. there have been only a few places where I have been served authentic Biryani and it always made me sad. Well, not anymore! Now I can prepare this delicious Biryani whenever I want.



The final stage of the Biryani is called ‘Dum’ which means slow cooking over a low heat and this is where your oven comes handy. The al dente rice is layered with the fried onion and cooked mutton and then sprinkled with aromatic waters. I used Kewra and Rose Water along with Saffron to create that authentic fragrance and color. You can use an aluminum foil pan to cook the biryani, although it will get quite heavier with the rice and meat in it so I recommend using an oven safe baking dish. Cover the top with foil and seal it with dough. Then leave it in the oven for two hours and relax.
Biryani is a meal in itself so you don’t have to worry about preparing anything else with it. A side salad or plain yogurt raita are the ideal combinations. Follow the steps patiently and you will be rewarded with the most delicious and heavenly dish.
Bon Appetit!


Awadhi Mutton Biryani prepared by Debarshi

Tips:
  • Refer to my article on Mutton Gravy to know how to marinate and cook the mutton.
  • We usually get Royal Basmati rice. It is available at most Indian stores and Costco.




Ingredients:
For the biryani rice:
  • Rice – 2 cups
  • Ghee – 2 tablespoons
  • Canola or Vegetable Oil – 2 tablespoons
  • Cinnamon – 1 small stick
  • Green Cardamom – 3-4
  • Black Cardamom – 1-2
  • Dry Red Chilli – 3-4
  • Bay Leaf – 1 big
  • Cumin Seeds – 1 teaspoon
  • Star Anise – 2
  • Cloves – 4-5
  • Mace – 1 
  • Nutmeg – ¼ 
  • Whole Black Pepper – 5-6
  • Salt – to taste (about ½ teaspoon)


For the final Biryani:
  • Milk – ½ cup 
  • Turmeric Powder – a pinch + 2 pinches
  • Saffron – 2 pinches
  • Red Food Color – a pinch
  • Onions – ½ cup, julienned 
  • Oil – 1 cup (to fry the onions)
  • Potato – 1 large, peeled, washed and cut into medium size cubes
  • Salt – about 2 pinches
  • Kewra Water - 2 teaspoons
  • Rose Water - 2 teaspoons



Directions to cook the Rice:
  • Wash and soak the rice in enough water for 30 minutes. 
  • Drain the water and keep it aside (use a sieve).
  • Heat a wok over high heat.
  • Add the Ghee and Oil in it.
  • Add the whole spices (Cinnamon, Green Cardamom, Black Cardamom,
  • Dry Red Chilli, Bay Leaf, Cumin Seeds, Star Anise, Cloves, Mace, Nutmeg and Whole Black Pepper) in the oil. 
  • Wait for a few seconds then add the rice.
  • Reduce the heat to medium and fry the rice gently and carefully. Use a rubber spatula. Fry till the color changes to golden. Make sure it is not burning.
  • Add 3 cups of water and Salt. Mix well.
  • Cover and cook till the rice is ¾ done. This is a very critical step so make sure to pay attention. It should be al dente. (I followed these steps: Cover and cook over low heat for 5 minutes, Stir, cover and cook for 5 minutes more).
  • Fluff the rice then switch off the heat and place on the counter top. Keep it covered.


Let’s do some preparations for the final biryani:


  • Take 2 small bowls and add 2 tablespoons of Milk in each.
  • Place both of them in the microwave and heat for 40 seconds.
  • Mix a pinch each of Turmeric Powder and Saffron in one bowl. 
  • Mix a pinch each of Red Food Color and Saffron in the other bowl. Keep aside
  • Heat a wok over high heat.
  • Fry the julienned onions till brownish red in color and crisp. Keep aside.





  • Debarshi added Potato to add a Bengali touch. Season it with about 2 pinches each of Turmeric and Salt. 
  • Fry them in the Oil on high heat.
  • Press a piece with your spatula to check if the potatoes are cooked. Deep frying usually cooks it thoroughly.


Directions to prepare the Biryani:
  • In a baking pan (I used a 3-4-inch-deep and about 8 X 12-inch pan) spread half of the ¾th cooked rice evenly.



  • Spread the fried onion evenly on the rice layer.



  • Next spread the layer of mutton, potatoes and all the mutton gravy.



  • Finally, spread another layer of rice (use all the leftover rice).



  • Pour the colored milk (Turmeric milk and Red Colored Milk) in different places keeping some white rice areas (make a small hole using your finger and pour a teaspoon or two of colored milk in it, this will help the bottom layer to soak up the color too).
  • Now sprinkle the remaining ¼ cup of milk on it along with the Kewra Water and Rose Water.
  • Cover well with a foil. 
  • Use some wheat dough to seal the foil and baking pan together. 
  • Preheat the oven to 300 F.
  • Bake for about 2 hours. You will know it is cooked because the whole house will smell like a Mughlai restaurant!
Enjoy!




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Mutton Gravy


To prepare this lip smacking Mutton Gravy, make sure to use a good quality boneless meat (goat or lamb). I highly recommend using my recipe of Garam Masala for this gravy because it will bring that exotic flavor and aroma in it.  Also, marinate the meat overnight (or up to two days), so that it develops that succulent taste. To prepare the gravy, sear the mutton pieces on high heat till the oil separates, then pressure cook. This will bring that juicy flavor in them. 

If you are making Awadhi Mutton Biryani, then proceed as it is. If you are serving this as a gravy then after cooking the meat as directed, add just a little water and adjust the Salt. Enjoy with Naan or Pulao.

Ingredients:
  • Garam Masala Powder – ½ teaspoon
  • Star Anise – 2
  • Goat or Lamb – 1 ½ pounds (preferably good boneless pieces), washed and cut into medium size pieces
  • Ginger – 1 inch
  • Garlic – 3 big fat cloves
  • Green Chili – 3-4
  • Turmeric Powder -  1 teaspoon
  • Red Chilli Powder - 1 teaspoon
  • Yogurt - 4-5 teaspoons
  • Salt – to taste (about ½ teaspoon)
  • Canola or Vegetable Oil – 2 tablespoons
  • Ghee – 2 tablespoons
  • Onion – ½ cup, finely chopped


Let’s marinate the meat:
  • Make a paste of Ginger, Garlic and Green Chili. You may use your Nutri Bullet (extractor blade).
  • Marinate with Garam Masala Powder, Star Anise, the above paste (of Ginger, Garlic and Green Chili), Turmeric Powder, Red Chilli Powder, Yogurt and Salt. 
  • Mix well to coat all the pieces. 
  • Cover and refrigerate.


Tips:
  • You should plan this ahead. Once the meat gets time to soak up all the flavors, it will be juicy and packed with the essence of all the spices.
  • Try to marinate the meat overnight or up to 2 days. This is very important. Use a plastic or glass bowl (do not use a metal bowl for this step).


Directions to prepare the meat:
  • Bring the mutton to room temperature. I usually keep it outside the fridge for an hour and then cook it.
  • Heat a pressure cooker over high heat.
  • Add the Oil and Ghee in it. 
  • Add the Onion in it. Fry until golden brown in color. (Use food chopper to chop the onion evenly and finely).
  • Now start adding the mutton pieces in it (do not add the extra marinade at this step). The high heat will bring a beautiful sear on them. 
  • Once seared, add the rest of the marinade and cook on medium heat. We call this process ‘Mangsho Kosha’ in Bengali. It will take 15-20 minutes to cook the mutton properly. Keep stirring occasionally. (I cooked 5 minutes on medium high, then 5 minutes on medium and finally 5 minutes on low).
  • When you see the oil separating, add ½ cup water and increase the heat to medium (this will help to build the pressure quickly). Mix well.
  • Attach the lid and let the mutton cook thoroughly. Usually 2 whistles should be enough to cook it. Wait until the pressure drops and the lid can be opened easily.
  • Now if you are using this to prepare the Awadhi Mutton Biryani then check the consistency, it should be like thick gravy. If there is extra water, you may dry it a bit. If on the other hand, you are serving this as a Mutton gravy then you may add a little water (adjust the Salt as well). Serve with Naan or Pulao. 


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Tuesday, 12 December 2017

Palak Paneer (Fresh Cheese in Spinach gravy)


Photo courtesy: Dr. Debarshi Chatterji

Green may be an unappetizing color for the kids but for the adults who don’t judge a food by its appearance, this dish could be a wonderful new addition to their dinner menu. I have prepared this dish quite a few times and every time it tastes even better. Now there is another version of this same recipe which asks you to blanch the spinach, make a puree of all the vegetables and add the Paneer pieces in the gravy and personally I don’t like that recipe. You see, in North India, Palak Paneer is not only served in restaurants but also in the street side Dhabas (by the local vendors) and for some reason the street side food tastes even better than the restaurant bought ones. Do you know why? It is because of the preparation style. While the restaurants follow the sophisticated and time consuming, complex procedure mentioned above (blanch, puree, mix, serve) the Dhabas follow a much simple, quick and rustic method – cut everything in big cubes, fry, chop, make the gravy, fry the Paneer, mix and serve. When you fry the Paneer and chop the veggies, it creates an authentic gourmet flavor in the dish which is exactly what I go for – quick, easy, delicious recipes so that everyone can give it a try. Believe me the true taste of North Indian dishes is in its rustic flavor and this dish is jam-packed with it. 



For this recipe, we will be using Paneer (fresh cheese) which is prepared by curdling milk with lemon juice or vinegar. Now you can very well make Paneer from scratch at home, I however, always buy it from my local Indian store and remember, whenever you are buying dairy products like Paneer, Yogurt or Heavy cream always check the expiration date. We will also be using Spinach in this recipe and let me tell you a good tip, when buying spinach, try to look for a fresh bunch with dark green colored crisp leaves and fresh aroma. If the bunch has wilted, yellow-spotted or slimy leaves then that’s a no no. When buying Tomatoes, go for the ones with a shiny skin and uniform red color. Fresh tomatoes should not feel mushy or have wrinkled skin.



Let’s move to the preparation stage, to create that beautiful flavor, I prefer to use butter instead of oil and I also add a little Yogurt and Heavy Cream in it. Needless to say the addition of homemade Garam Masala has its own significance and if you are still buying a readymade powder from the store, it is high time you give it a try. To prepare the dish, I fry the Paneer and the vegetables in butter. Then chop the veggies, cook them with the spices, add the Paneer and serve! The addition of yogurt and cream brings a smooth milky texture and mild flavor in the dish. Serve the gravy hot with Naan, Tandoori Roti or Pulao and enjoy a scrumptious meal.


Ingredients:
  • Paneer – 2 cups (cut into cubes, rectangles or any shape you like)
  • Spinach - 1 large bunch, thoroughly washed, ends cut (do not throw the stem part) 
  • Onion – 1 medium
  • Garlic – 3 big cloves, peeled 
  • Ginger - 1 inch, peeled
  • Tomato - 1 medium
  • Coriander Powder -  ½ teaspoon 
  • Red Chili Powder -  ½ teaspoon 
  • Salt- ½ teaspoon (or to taste) + a pinch for seasoning the Paneer
  • Garam Masala - ¼ teaspoon 
  • Turmeric Powder -  ½ teaspoon + a pinch for seasoning the Paneer
  • Green Cardamom – 2-3 pods
  • Black Cardamom – 1-2 pods
  • Cloves – 3-4 
  • Cinnamon – ½ of a thin stick
  • Cumin seeds – ¼ teaspoon
  • Bay leaf - 1
  • Milk – ¼ cup (if required, for gravy)
  • Heavy Cream -  ½ cup 
  • Butter – 2 tablespoons (for frying the Paneer) + 2 tablespoons (for making the gravy)
  • Yogurt - 2-3 tablespoons



Photo features: A little spread at our get together party, from left- Masala Kachori, Alu Kumro, Boondi Raita, Butter Chicken, Lamb Kababs and Palak Paneer (you can find all these delicious recipes on the blog).

Let’s do some preparations:
  • Season the Paneer with a pinch of Salt and Turmeric.
  • Heat a skillet over medium low heat.
  • Add the Butter in it (2 tablespoons).
  • When it starts melting, add the Paneer pieces in the skillet in a single layer.
  • Fry till they are golden red in color then transfer to a plate.
  • Now let’s cut the vegetables (Onion, Spinach, Garlic, Ginger and Tomato). Cut them up in big pieces.


Directions to make the gravy:
  • Heat a big wok over high heat.
  • Add 2 tablespoons of Butter in it.
  • As soon as the butter starts melting add the Onion.
  • Stir for a few seconds then add the Garlic, followed by the Ginger. Mix well.
  • When the Onion starts turning golden, add the Tomato. Mix well.
  • The Tomato will soon start melting down, add the Spinach. You will see that the Spinach will immediately start wilting.
  • Turn off the heat and allow it 10-15 minutes to cool down.
  • Take the chopper and add all the vegetables in it. Run a few whirls so that everything gets chopped down. 
  • Transfer the mixture back to the wok and heat it over medium heat.
  • Add all the whole spices (Green Cardamom, Black Cardamom, Cloves, Cinnamon, Cumin seeds and Bay leaf) in it. Stir to mix. Cook for 5 minutes.
  • Turn down the heat to low and add the remaining spices in it (Coriander Powder, Red Chili Powder, Salt and Turmeric Powder). Cover and cook for 10 minutes.
  • Add the Yogurt, Heavy Cream and Garam Masala in it along with the fried Paneer pieces and cover and cook for 10 minutes.
  • Check the consistency, I usually like to add a little Milk at this stage (for the gravy). 
  • Palak Paneer is ready, serve with Naan, Tandoori Roti/ Plain Roti, Rice or Pulao and enjoy!





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