Monday, October 20, 2014

Brinjal Roast / Eggplant Roast / Brinjal Masala Roast


Ingredients:

400 gram eggplant/Brinjal  ( Small Eggplants are tasty)
Egg plant Masala( See recipe below)
2 tablespoons oil
Salt ( to taste)
¼ tsp Sugar (  Optional)
1 tablespoon tomato sauce

Method of preparation Eggplant Roast

Rinse the eggplant with water and cut into halves. Soak them in salt water to prevent turning brown color.

Heat up the wok with oil. Add Eggplant masala and stir-fry until aromatic, then follow by the eggplant( Squeeze the water from eggplant before adding).

 (Continue to stir-fry until eggplant become soft but not overly soft. Add tomato sauce.  Serve hot with bread/ paratha / Chappathi.

Eggplant Masala Preparation

Ingredients:

5 dried red chilies (seeded and soaked to soften)( Depends on your taste)
5 fresh red chilies (seeded and sliced)
10 shallots (peeled and chopped)
4 cloves garlic (peeled and chopped)
2 tsp Garam Masala
2 tablespoons cooking oil

Method of preparation

 use a mini food processor to blend well Egg plant masala ingredients . Heat up a wok with oil. As soon as the oil is heated, transfer the  Egg plant masala paste into the wok and stir-fry continuously for a few minutes or until you smell the heat from the Egg plant masala or the oil separates from the  Egg plant masala. Kept aside set aside.  


Sunday, October 19, 2014

Ladies Finger Fry - Special KFC style Recipe



Ingredients

1 cup all purpose flour /  Maida

1 tsp baking powder

2 Egg whites lightly beaten

500 gram cut ladies finger slices( circle shape)

1 tsp Garam Masala / All Spice Mix powder

1/2 cup finely chopped dry-roasted, salted peanuts

1 teaspoon salt ( to taste)

2 teaspoon pepper corn  crushed

Oil

Method preparation

Stir together all-purpose flour , baking powder ,  Garam masala/all spice mix , chopped peanuts, salt, and pepper in a large bowl. Add sliced ladies finger, tossing to coat; gently press peanut mixture into ladies finger.


Pour oil to a depth of 2" into a Dutch oven or Deep frying pan ; Heat the Oil.

 Fry ladies finger mixture , in batches, 4 minutes or until golden; drain on paper towels.





Thursday, October 16, 2014

Chicken Biriyani Twisted With Coconut Milk gravy


Serves :  4 people

Ingredients:

For the marinade
1 Kg chicken cut in 13 pieces
Small bunch of cilantro
¼ cup mint
2 tablespoon Chilli powder ( Depends on your taste buds)
4  table spoon ginger and garlic paste
2 tsp ground fennel
2 table spoon  Yoghurt
Salt as needed

For the Curry

1 large onion, diced
4 cloves of garlic, minced
2-inch chunk of ginger, minced
1 large bunch of cilantro
½ cup mint
1 cup thick coconut milk
2 cups water/broth
1 tablespoon ground fennel/saunf
2 tsp  turmeric powder
2 tablespoon garam masala
6-7 whole cloves
2 sticks cinnamon
6-7 whole peppercorns
3 whole star anise
3 dry bay leaves
Salt as needed

For the rice

3 cups Basmati rice
2 Small onion sliced
3 whole cloves
2 cardamom pods, cracked
1 bay leaf
 3 table spoon  ghee
5 ½ cups of water

For garnish

Handful of cashews and raisins roasted in ghee

Method of Preparation

Grind together the marinade ingredients. Make slits on the chicken  pieces , coat with the marinade and let rest for a few hours or overnight.

To make the curry, saute the onions, garlic and ginger in oil until translucent. Remove from heat and cool. Grind together the cooked onions, cilantro and mint. In a deep bowl, roast the whole spices in ghee until their aromas are released. Return the onion mixture to the pan and cook until the oil starts seperating. Add the dry spices and salt, mix and saute for a few minutes. Add the coconut milk and water and bring to a boil. Add the marinated chicken pieces and cook on medium until the meat is fully cooked. Let the curry cool until just warm.

Meanwhile, prepare the rice. Roast the whole spices in ghee and the saute the onions in the same. When soft, add the Basmati rice and roast for a few minutes. Add water and salt and cook the rice until half done( Or 8 Minutes depends on rice).  Drain excess water  spread over a plate.  Let it cool to warm. Do not touch the rice when hot as they are most brittle then.

When ready to assemble, spread the rice in a deep dish, oven proof pan. A little by little add the curry and gently tossed until it’s just wet. The recipe makes a lot of curry than you need. For 3 cups of raw rice, you will not need more a cup and a half of the curry. Arrange the chicken pieces around the dish, cover with a bit rice, so they don’t dry out. Cover the dish with foil and bake at 350 degrees for 20minutes.( If you don’t oven,  keep the dishes in big pan cover with plate on top  with some burned coal /wood pieces burned and make  Simmer it  for 20 minutes)have the Check in between to see if the biryani is drying out. If so, add more curry and gently toss.


To serve, scoop out the rice into a platter, arrange the drumsticks around and sprinkle roasted cashews raisins over. Biryani is typically served with a simple raita  made with diced onions in yoghurt .