Non-Vegetarian | Aapplemint

Gouda and Chicken Mousse Gougères

All, Baking, Non-Vegetarian 11 Responses »

Apr 232013

Traditionally Gougères are French savoury, cheesy puffs made from choux pastry. They are commonly made with Gruyère cheese and are very light – with a slightly crispy exterior and a moist tender interior. Typically they look like little golden balls and make the perfect finger food. The ones I have made are somehow nothing like what they should look like. I’ve substituted Gruyère for Mustard Gouda and whole milk for water and milk. I’ve even dared to stuff these with a herby chicken mousse. The choux was a bit softer than it should’ve been I think, and I chose to make discs instead of balls. Overall they weren’t bad at all. The flavours were great and they tasted excellent straight out of the oven. I think it is important to play with recipes sometimes, you never know what you end up with. As long as it tastes good and looks fabulous you have a winner on your hands. I know for sure I’ll be trying this again with a few versions, hopefully rounder ones, and perhaps with another chicken filling. You could use any chicken recipe you fancy or perhaps try a seafood version – chopped prawns or an Asian twist. I’m quite excited and with this thought in my head, I’ll leave you to try these out. Dont forget to serve them up with some white wine or some Chilli sauce. I think they taste terrific with Peppe – my most favourite Ghanian chilli sauce and make a great bar snack.

Gouda & Chicken Mousse Gougeres CU

Ingredients

For the Gougeres - Makes 18

80 gms unsalted butter

80 ml milk

75 gms plain flour, sifted

1/8 tsp baking powder

60 gms grated Mustard Gouda – You could use whichever cheese you prefer

2 eggs, lightly beaten

2 tsp Nigella seeds

For the Chicken Mousse

One ½ of a breast portion

½ a Celery stick

Few leaves of fresh Oregano

Few leaves of flat leaf parsley

1 egg white

salt and pepper to taste

100 ml cream

The Chicken Mousse : Start with making the Chicken Mousse. In a microwave safe bowl, take the chicken, pour some water enough to cover it, season with salt and pepper and add the celery. Microwave for about 3-4 minutes till the chicken is cooked. Strain and let it cool. In a food processor, add the chicken, and herbs and give it a whiz, making sure not to puree it. Add the egg and seasoning and give it another and slowly pour in the cream. Remove and chill covered with cling film, until ready to use.

The Gougeres : Preheat the oven to 180C and line a large baking tray with baking paper. Place the butter and 60ml of each water and milk in a pan on medium fire. Season and simmer till butter has completely melted. Turn off heat and add the sifted flour and baking powder and mix it well. Turn on the fire and cook stirring for 2 minutes. Transfer to the bowl of n electric beater, and add the cheese, beating till it cools slightly. With the motor still running, gradually add the egg until combined and the mixture is smooth and glossy.

Place in a piping bag with a plain nozzle and pipe a circle starting from outside and finishing in the center. Fill up the tray with these, leaving a gap in between as they will rise. Now put a dollop of the chicken mousse on each disk and the make another mini circle on top to cover the mousse. Brush with remaining milk and sprinkle nigella seeds. Bake for about 20 mins or golden brown. These are best eaten fresh

My Easy Mutton Biryani

All, Featured, Non-Vegetarian 9 Responses »

Oct 302012

This post comes up a bit later than it was meant to be. But here it is anyways … Eid Ul Adha- Festival of Sacrifice, is an important day celebrated by Muslims worldwide, to honour the willingness of the prophet Ibrahim to sacrifice his young first born son Ismail as an act of submission to God’s command and his son’s acceptance to being sacrificed, before God intervened to provide Ibrahim a ram to sacrifice instead. So Muslims all over the world on this day, sacrifice in the name of God, lamb, sheep, cows … and then give the meat to all near and dear ones, to people less fortunate and those to whom it is a rare treat. Great feasts are prepared this day and bonding over food is a ritual one looks forward to. For me today I did something I’ve never dared to before. I made 10 kgs of Mutton Biryani. Biryani is celebratory food, made during festivals, in weddings …. I remember one of the best biryani’s I ever ate was at my cousins wedding. Well she was married in Jersey and she had one occasion here in Mumbai. Actually there were two things that were memorable at the wedding, one ofcourse the biryani and the second the wedding gown from David’s Bridal. It was stunning. The Biryani was like some I’ve never had before, and till this date wish I could get my hands on. But in the mean time, I’ve found my own comforting recipe. It doesn’t necessarily fall into any traditional authentic recipe, ‘cuz I’ve put in whatever I could lay my hands on, but I’ll guarantee you that it tastes phenomenal.Very aromatic, great flavours and enough masala proportion to the rice. I usually just make this for 4 to 6 people, but this time

Ingredients

3.5 kgs mutton of small goat (the meat looks pink, if using a big goat, you might have to cook the meat longer till its soft)

2 kgs onions finely chopped

2 kgs tomatoes finely chopped

8-10 green chillis ( use as per taste)

5 tablespoons of ginger garlic paste

1/2 kg yogurt

1/2 cup Ghee

1/2 cup oil

2 tablespoons Mustard oil

2 tablespoons corriander powder

2 tablespoons toasted cumin powder

1 tablespoon fresh garam masala

2 and 1/2 packets Shan Mumbai Biryani Masala

2 kgs basmati rice

2 tablespoons oil

4 bay leaves

5 , 3″ cinnamon sticks

5 cloves

salt to taste

2 teaspoons Kewra essence

2 teaspoons saffron

1/2 cup whole milk

handful of chopped corriander

handful of chopped mint

1 cup onion sliced and deep fried till golden brown

Marinate the meat in 1/2 kg yogurt, 1 packet of the Biryani masala and 2 tablespoons of ginger garlic paste. Keep aside for an hour.

Now in a huge pot, pour in the ghee and oil and fry the bay leaves and 3 cinnamon sticks. Then add the onions and on medium flame fry till golden brown. Now add the ginger garlic paste, fry for a minute and add the marinated mutton. Now this bit, is where you got to show some muscle. Fry and continuously keep stirring ( Bhuno ) the meat for about 15 mins. And then add the remaining Biryani masala packets and fry for 5 mins and now add the tomatoes, salt, corriander, cumin, garam masala and mustard oil. Give it a couple of more minutes of rigorous stirring and then cover the pot and let it simmer for an hour on low flame.

In the mean time lets prepare the rice. You will need an equally huge pot. Wash and soak the rice for about 1o mins. Then top up the pot with water, it will be excess to the rice, but don’t worry. We will strain out what we don’t need. Add the remaining cinnamon sticks, cloves, 2 tablespoons oil and some salt. Boil together till 3/4th done. Now strain out the rice, shaking of all excess water and spread all of it on laid out newspapers(in a well ventilated place). This will help soak all the water and separate the grain.

Getting back to the mutton, check if the meat is tender, also check for seasoning and add anything you need to now. If its too dry then add some water and give it a boil. You need a good gravy for the rice , so make sure you have enough. Add the chopped mint and corriander, reserving some for the garnish. Now divide the meat between both the pots equally. Now top up with rice, diving it equally. Now heat the milk in a bowl in the microwave. Mix in the saffron, and let the stands release it colour. Add the Kewra essence and pour with a spoon all over the biryani. Now sprinkle the remaining corriander, mint and fried onions. Sprinkle some cumin powder, garam masala and red chilli powder. Cover tightly with a lid and on a very slow flame leave to cook for about 30-40 mins.

Serve hot with some yoghurt /raita.

With Beau Cook (MasterChef) & Carol Selva Rajah

All, Featured, Non-Vegetarian 20 Responses »

Oct 052012

About 3 weeks ago I got a mail from a long lost school mate, asking if I’d like to be a part of a travel n food show. Its with Carol Selva Rajah a celebrated Australian Celebrity Chef and one of the Australian master chef finalists, he said. I was like sure, why not … anything for food. Now I must be really lucky, I blindly said yes, without really knowing the details, All I was told, is that they’d like me to do a little bit of Fusion Cooking. The day after that 8:30 pm sharp, they were at my door – The celebrity chef’s with their filming team. Its only then I realized how big this was, and how fortunate I was to have Beau Cook and Carol Selve Rajah in my house, let alone cooking for them !! They were shooting for this new series – Eat With Your Eyes, that will be out early in 2013. They had toured all over India and covered the food and culture and were now in Mumbai. After filming the popular street food, they were in my house, filming Beau n me, in my kitchen – Cooking ! I cannot even begin to tell you how that felt. I was nervous as hell initially – ya ! first time on camera : it can be pretty unnerving believe you me, plus an amateur home cook, cooking for pros. But it went off so smoothly. It was like one big house party. I didn’t realise where the time slipped by from the moment they entered that door. It was so much fun, just being around them, talking about food, sharing stories and experiences. It was the DP’S (camera man’s) birthday, so we cut a cake, ate, drank, and some part of me wished the night would never end. But as all good thing do, this had too, and thankfully just before they left I remembered to pull my camera out and get a picture of us.

Its only after they left, that I got to see my phone, n realised I had a over dozen messages. Half the girls of the city were envious and would give an arm n a leg to be in my place. Hahahaha … yes it was because of the very talented, extremely kind and sweet, not to mention cute as ever : Beau Cook. Turns out, MasterChef is very popular here, and Beau very famous. So this picture is for you ladies … eat your hearts out … lol :-p

Cherry on the pie is … A little interview with him for you

Me : Five things in your fridge right now ?

Beau : Lamb, chillies, lots of different cheese, lots of herbs and some left over bolognaise sauce

Me : Most memorable Master Chef experience ?

Beau : Going to Italy!! It was amazing to spend two and a half weeks on a food tour with my new MC family.

Me : Most challenging ingredient to cook with ? Why ?

Beau : Chocolate! Its something I never really cook with.. But I think I have my head around the basics now.

Me : Tell a story about your biggest cooking disaster that you turned around into a success. How did you do it?

Beau :I faced an elimination pressure test which happened to be a complex desert (not my strong point!) but somehow got through and pulled off an awesome desert

I just followed the recipe at every point and worked clean and efficient (pays to be clean haha!)

Me : Your dream dinner location? What one dish would you bring to the table?

Beau : It would have to be on a quiet beach in north Queensland, Australia.. And I would serve some delicious bbq prawns and a local wine or beer

Me : One cooking tip you’d love to share with your fans.

Beau : The key to good cooking is balance!! Always taste during cooking and make sure you have a good balance between sweet, sour, salty and spice

Me : Your most favourite thing to cook/make

Beau : Anything on the BBQ. Its an Aussie favourite and you can get pretty creative with it as well.

Carol Selva Rajah, is an award winning author of eleven cookbooks on South East Asian cooking. She has had international success as the first Australian woman invited to cook at the prestigious James Beard Foundation in New York, and subsequently on the QE11. She has worked as celebrity chef in hotels in major cities around the world and lectures to students and to interested cooking students and historians. Over the years, Carol has contributed to a diverse range of publications including the Australian Gourmet Traveler. The Sydney Morning Herald’s Good Living Magazine and Kitchen Culture Food and Travel, Singapore. In 2001, she won the coveted Jaguar Gourmet Traveler Award for excellence in Gastronomic Travel for “Day trips to Asia” in Cabramatta which have become a template for other food tours today. Carol divides her time between Malaysia, Los Angeles, California and Sydney writing, teaching and pairing spicy Asian food with beer. She conducts yearly lectures to culinary historians in the US and is in the process of doing a couple of television shows. Carol, was very sweet, warm and I felt comfortable around her instantly. She’s a lady of great experience and yet so humble. She was too kind to give me an autographed copy of her book “Malaysian Cooking” from which I made Sambal Oelek today. The sauce was so good and it took no time at all to prepare it. Its so versatile, that you could make Prawns, Fish anything you like in it. Its great even on its own as a dip. I had some chicken so I just marinated it for a couple of hours in it, and made it a bit saucy-curry style to have it with steamed rice. Sambals are popular in Malayaisa, Indonesia, Singapore, Phillipines, Sri Lanka … Its a paste made from red chillis. I remember I fell in love with it last year, when our family went on one of our many Phuket Holidays. I bought back a jar from there, but after making this I would be silly if I ever bought one again.

Sambal Oelek

24 Red Chillis

2 onions ,sliced

10 cloves of garlic

2 inch piece of ginger

2 teaspoons of soft/shaved palm sugar

200 ml rice vinegar

salt to taste

2 tablespoons oil

Just grind all these ingredients together to form a smooth paste. In a sauce pan, bring to a boil and cook for 5 mintues till the water from the onions evaporates and the sauce reduces a bit. You can cool the sauce and store it in the fridge . Great for marinades and dips.

Chicken Sambal Oelek

Take one whole chicke, jointed and cut into pieces, Make gashes all over so that the sauce seeps deep into the meat. Take a few tablespoons of the sauce and rub it in the chicken and let it marinate about 2 hours.Take some oil in a non stick pan, and stir fry the chicken, making sure it gets colour on all sides. Now pour some more of the sauce , mix well and cover with lid. Let the chicken simmer for about 20 mins or till its done. Now lift the lid and check for seasoning. Add some light soy sauce and a pinch of salt if required. Serve with steamed rice.

This is a spicy dish

Chicken Burger with Moroccan Spices & A Tahina, Mint n Yogurt Sauce

All, Featured, Non-Vegetarian 6 Responses »

Apr 202012

Moroccan food has so many spices and herbs that are common and essential in the Indian kitchen. Be it cumin, paprika, ground corriander,turmeric, ginger, cinnamon, star anise, pepper, sesame seeds, saffron, mint or corriander … And yet both the cuisines are so very different in their own way. Making Moroccan dishes at home is always so easy, as I never have to look too hard for ingredients, most of them are always lying around. Although one day I hope I can go visit and eat on the streets and sample the much talked about delicacies. I have a weak spot for Africa, and Morocco definitely is on top of the list. I’m on a constant search for cheap holidays and I think if planned well Morocco can be a good one. Moroccan cuisine has long been considered as one of the most diversified cuisines in the world and it is mainly a blend of Berber-Moorish, European & Mediterranean cuisines. Well till the day I make it there I will live off my own creations. Chicken mince burgers in Moroccan spices with a lovely Tahina , Yoghurt and Mint sauce is definitely doing its job of keep me happy for the moment.

Ingredients (makes 4)

For the Burger

500 gms chicken mince

2 tsp Moroccan All Spice

2 tsp roasted cumin seed ground to powder ( adds extra fragrance )

2 tsp paprika

1 tablespoon garlic

1 tsp Sumac

1 tsp white pepper

handful of chopped mint leaves

salt to taste

4 burger buns

Sliced tomatoes

Lettuce leaves

For the Sauce

2 tablespoons Tahina

1 tablespoon Mayonaise

5 tablespoons thick yogurt

2 tablespoons chopped mint

salt to taste

For the burger patties mix together all the burger ingredients minus the bread tomatoes n lettuce ofcourse. Leave to marinate for 2 hours at room temperature. In a non stick pan pour some olive oil and let it heat well. Divide the mince into 4 portions and make the burgers with your hands. Put it in the oil. In the mean time for the sauce mix all the ingredients together and chill. When the burgers are well done on one side, flip them and take another frying pan to toast the burger buns. Cut them in half drizzle a little olive oil and lightly toast them on the inner sides. By now the burgers would be ready. Remove from pan and set aside. Get the burger buns ready, place the lettuce then tomatoes and then the burger patties. Pour some sauce over it and top with the bread. You could add some onions if you like, but I chose not too. Serve hot with come cold shredded salad.

Keema Vol Au Vents … Continued from the last post

All, Featured, Non-Vegetarian 9 Responses »

Apr 172012

There are times when you have been doing some things a certain way, believing that it is the right way or what seems like the best thing to do at that point of time. And suddenly something happens and you change your way and realize its so much better and what the hell were you doing all this time. How you want to beat yourself up for not having thought of it earlier and wasting all this precious time. I’m sure all of you have gone through this at some point of your life.

Well I won’t beat around the bush. I’m talking about putting my 2 n half yr old to bed. All this time he’s been a late sleeper. Would sleep by 11 and 12 at night, and that would leave me with no time to do anything else. Now that the summer holidays have started we cut out his afternoon nap, stretched him up till night and have him sleep earlier. Bang and suddenly I have a couple of free hours to blog at night ! How wonderful is that. And how silly I feel for not having followed this routine all of his play school year. Well now with the spare hours on my hands I’m surely hoping to blog more often and find time to do all the other things on my to do list. Well most, if not all. I’ve been planning a trip to The Furniture Market for the longest time as I need to start buying the furniture for my new house. The excitement and joy of doing up your own place is unexplainable and having a brand new kitchen with all your favorite gadgets . A dream come true .

And not that todays dish is related to any of what I’m talking of at the moment. But here it is none the less. The last post was about Keema, and this one is this one is child’s play. All you need is the Keema ready and a pack of frozen puff pastry. The recipe for Keema is here.

For the Vol u Vents, pre heat your oven to 200 C. Roll out the pastry to a 1cm thickness. Cut out desired sized rounds and score an inner circle lightly so it can be removed after baking to make a hollow gap to put in the filling. Bake for about 10-15 mins or golden brown in colour. Remove , cool and store in an airtight container till ready to use.

To put them together, just spoon in some keema and garnish with sliced onions and corriander.

You can use these Vol Au Vent cases to fill in just about anything. Be it Veg or non veg, Sweet or savoury. They look great and are excellent for entertaining.

Mumbai Style Keema-Pav

All, Featured, Non-Vegetarian 8 Responses »

Mar 202012

“ Pav ” - Its not your fancy posh bread, but its what feeds millions of Mumbai-ites.

Pav is a local basic white bread. But trust me when I say this, there is nothing quite like it out there. Knead to a soft consistency with lots of butter. This dough makes a very light and airy bread that makes so many lip smacking dishes like, Vada Pav, Pav, Bhaji, Kheema Pav, Mutton Pav, Masala Pav, Samosa Pav, Usal/Misal Pav …

I’ve travelled many places and tried many different kinds of bread everywhere, but no one makes Pav. Maybe its the flour here or the water or technique …. I don’t know, but its just different here in Mumbai. I haven’t tried making it cuz it would be insane. Its so very cheap to buy it, why take the trouble. Any which ways Pav was created for fast food, to be had on the go. Available on every nook and corner of the city for just Rs. 1 per piece this bread feeds the masses. And when combined with other street favorites, the results are almost always irresistible.

” Keema ” Is Mutton Mince prepared either in curry or dry style. North Indians have it with parathas and South Indians with rice.

In Mumbai, on the streets its best preferred with Pav. If you like Pav Bhaji , then this is the non vegetarian version for you. Made spicier, tangier and overall yummier, the Mumbai keema pav is very popular, specially after a night out of drinking. A couple of these and guaranteed no hangover the next day.

There was this one night when I was up all night to help a friend make a website. We worked late and got so hungry, we got out to find something to eat. at that hour there were only two options available on the streets – Egg Bhurji and Keema Pav. That night I had the most amazing keema pav I ever had and since then I’m a fan.

If you are in Mumbai here are the places where you can sample some really good Keema Pav.

Gulshan-E-Iran – Near Crawford Market ( Town Side)

Resuatrant Rajasthan and Restaurant Sahil in – Khar ( Suburbs )

Janta in Pali Market – Bandra, for late night snack after a night of drinking and dancing ( Suburbs)

And if you wish to make it at home simply follow the instructions.

Ingredients

250 gms Lamb Mince

1 large onion finely chopped

1 tablesppon ginger and garlic grated

2 green chillies finely chopped

2 large tomatoes finely chopped

1 cinnamon stick

1 whole black Cardamom

2 green cardamoms

1 bay leaf

2 star anise

1 tsp garam masala

1/2 tsp turmeric powder

2 tsp Cumin powder

2 tsp corriander powder

1 tsp chat masala ( optional )

2 tablespoons olive oil

juice of 1 lime

salt to taste

handful of chopped corriander

4 to 6 pieces of Pav

Take a heavy bottom sauce pan or a pressure cooker. Heat the oil and sauté the whole spices – cinnamon, cardamoms, star anise, bay leaf till fragrant. Add the onions, ginger, garlic and chillies and fry till onions begin to brown. Add the mince and fry well together. Fry continuously for about 5 mins till you feel the mince is almost done. Add the tomatoes and the remaining spices except the lime n coriander. Further fry for about 5- 10 mins till the tomatoes begin to break down and the oil begins to separate. Now turn turn off the heat, add the coriander and squeeze the lime juice. To serve, slice up the pay and warm slightly on a tawa/frying pan. Then put in the prepared mince and top with finely slices onions. Serve immediately.

Poached Eggs – How to perfect them

All, Featured, Non-Vegetarian 6 Responses »

Feb 152012

So what is all that ballyhoo about making a poached egg? Have you actually ever given it a go or are you the kind who plays it safe and goes for the sunny side up or only orders in cafes and restaurants? Well to be honest, it wasn’t an easy one. I have tried unsuccessfully umpteen number of times. Wasted dozens of eggs and removed my frustration on the poor egg, blaming it for not turning into that perfect delicate white cloud with a smoldering golden heart. But I never gave up, and as the forces of nature had it, I succeeded. You see, its extremely simple once you’ve got the hang of it . And with the steps below you’ll be a pro at it. So sit back on your Sofa, read the rest of the post, loose all your inhibitions of poaching an egg and then give it a go !

As written for : The New Indian Express

To start with let me tell you a little more about it. For those who aren’t familiar with what it is. Poached egg is cooked in water i.e. cooking by gently simmering it. This wonder egg is also great when added to soups, salads and topped on a meal. The possibilities are endless and once you’ve mastered this one, you’ll find yourself making these all the time.

So here’s what you need know and do. The best eggs for poaching are the freshest eggs you can find. If they are more than a week old, the whites thin out. The whites of a fresh egg will gather compactly around the yolk, making a rounder, neater shape. Adding a tablespoon of vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster.

1. Use a small size saucepan which is atleast 3-inches deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Also make sure your pot is wide enough to hold the egg you will be poaching.

2. Break the egg gently in a bowl and keep it ready.

3. If the water is too cool, the egg will separate apart before it cooks; if your water is too hot, you will end up with tough whites and an over-cooked yolk. The ideal temperature would be around 71º- 82º. For best results, bring the water to a boil, then reduce it to a simmer before cooking. To obtain the correct temperature, spin the boiling water with a spoon to cool down the water before you drop in the egg.( Do not drop the egg into boiling water. This will negatively affect the taste and texture of your eggs. Do not add salt, which would do the opposite and loosen the whites.)

4. After you whirl the water with a spoon, gently slip the egg into the center from 1/2-inch above the surface of the water. Let the eggs flow out. The twirling water will help bring it all together . If needed, with a spoon, gently nudge the egg whites closer to their yolks. Immediately cover with a lid and turn off the heat.

5. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook three to five minutes, depending on firmness desired. You can test for softness/firmness by lifting an egg on a spoon and gently pressing a finger on the yolk.

6. Remove from water with slotted spoon. Drain well before serving. Season with salt and pepper.

HEALTHY EGGS And if you haven’t already included eggs in your diet, this should convince you to.

1. Eggs keep you feeling full much longer than cereal or toast.

2. Eggs assist weight loss.

3. Eggs are a great source of protein.?Whole eggs are one of the most complete sources of protein.

4. Eggs tend to be relatively inexpensive compared to other high protein foods such as red meat.

5. Eggs aren’t going to make your cholesterol worse.While it’s true that eggs do contain a significant amount of cholesterol, the old formula of the cholesterol you eat impacting on your blood cholesterol levels, has been disaproven.

6. Eggs help with brain development and memory.

7. Eggs protect your eyesight.

Patvelia – A Traditional Bohri Dish

All, Featured, Non-Vegetarian 1 Response »

Sep 102011

This was an article I wrote for Firstpost.com ( A flagship of Network 18). For all of you who don’t know, I’ve been writing 3 food colums for a while now. “Endangered Eats” and “My Life On A Plate” (Celebrity Interviews) for Forstpost and as “The Home Gourmet ‘for The New Indian Express.

“ A celebration is always in order for us Bohri’s, be it a birthday, an anniversary, graduation, reaching puberty, anything that is good news and can be celebrated by hosting dinners to share the joy, not to forget a dinner hosted to commemorate a dead person just leaving aside a divorce, there is nothing we do not celebrate. We Bohri’s dine a lot together and Patvelia was a patent starter served. I remember every time our family would meet, which is pretty often, all us cousins would comfortable on our nice sofas and my nani and mum who always made this dish would serve it to us. Patvelia is one of my most favourite Bohri dishes,” says Abizar Kagalwala.

Bohri’s a very small, tight-knit community are a sub-sect of the Shia Muslims. Tracing back, it is known that they came from Yemen. The first representatives of the sect landed in Khambat, Gujarat and they were so impressed by what they saw, they decided to stay and began preaching. By the second half of the 11th century, their community was established in Gujarat. As legend has it, upon arriving in Khambat, Abdullah a Moulai (preacher), came across a married couple named ‘Kaka Akela’ and ‘Kaki Akela’. They were farmers and on their farm a well had dried up. Abdullah performed a miracle and the well filled up with water. Amazed by this, the couple converted and became the 1^st to accept Fatimid Islam in India, and thus the earliest Bohra. Slowly the community grew and today Bohri’s are an astounding 1,061,000 in population.

Bohris, like Khojas and Memons, are the business community of Muslims. They began from Gujarat and are now settled in all parts of the country, and the world. More than any other Indian Muslims, the Bohris have made inroads into trade and commerce and taken themselves to the West, to the Middle and Far East, and even deep in South-East Asia. A peaceful community of good-looking men and women, the Bohris have proved to be hearty trenchermen.

They have a cuisine that is distinct among all the other. Their rich, aromatic and well spiced gravies are an inheritance of the Mughlai Cuisine and their cooking methods are dominant in their food, but you can also see influences of the Guajarati cuisine in there. Bohri’s love their food spicy and I’m clued-up about its daunting colour – Red, from mild to tongue blazin

Harira (Moroccan Soup ) for Ramadan

All, Featured, Non-Vegetarian 6 Responses »

Aug 062011

It’s that time of year again. When the Masjids’ begin to fill and there is a Ramadan spirit in the air. Ladies are dawning their hijabs whilst the age old Qurans’ laying dormant on top of selves gathering dust, are lifted off the selves and people begin to recite the Quran for the next 30 days or so. It is the most holy time of the year for Muslims across the globe, and the atmosphere is literally buzzing with anticipation and the excitement of Ramadan. Muslims show their love to Allah, through personal sacrifice and self discipline. Its the ninth month of the Islamic year, and all Muslims fast for the entire month from dawn to dusk.

It was during Ramadan that the Quran was first revealed to the Prophet Muhammad (peace be upon him). According to legend, he was sitting alone in the wilderness when suddenly the angel Gabriel came to him with a golden tablet in his hands. The angel told Muhammad to read what was written on the tablet. What was on this golden tablet is said to be the essence of the Koran, just as the Tablets of the Law that Moses received on Mt. Sinai were the basis of the bible’s Old Testament.

Ramadan, a month-long period of austerity that sees devout Muslims keep themselves away during the entire daytime, offering prayers and abstaining from almost every kind of enjoyment including drinking and abstaining from sex. For Muslims all over, it is a very special time – of introspection, meditation, self control, compassion, charitable activities, spirituality and of course, devotion to God. The fast provides many benefits and is full of wisdom. It purifies and strengthens your heart. It rids you of your baser tendencies like exuberance, arrogance, and stinginess. It reinforces good traits like fortitude, clemency, and generosity. You are supposed to be a better human being, be kind, don’t lie, cheat, steal, be more generous, and be a better person overall. It supports in your inner struggle to please Allah and attain nearness to Him. It shows how much Allah has blessed us. We are reminded of our brethren those who are less fortunate and are inspired to treat them well.

Having said all this, Ramadan is also a great month to enjoy all the delectable treats prepared for Iftar (breaking of fast). Be it home cooked meals – prepared with great care and love or slip smacking and tantalizing treats on the streets outside the mosque. Platters of fruits – fresh and dry, juices, hearty and nutritious soups, fried savoury snacks, curries, biryanis’, salaans’, rotis, tikka’s, kebabs, and desserts … the spread is unbelievable and never ending. Family and friends get together to eat, and spend time with each other. Every culture has its own specialties and localized dishes, and its wonderful to try what each one has to offer. One of my most favourite dish is Harira. Its very nutritious and wholesome; not to mention absolutely tasty. A one pot dish, which comprises of meat, pulses, veggies and rice, serves as a meal in itself. It’s the perfect thing to have after fasting the whole day. I came across this recipe in 2005, when I was in Ethiopia. One afternoon they showed it on BBC Food network and I’ve been making it ever since.

Harira is Morocco’s famous soup. It’s fragrantly seasoned with ginger, pepper, and cinnamon, and also boasts a robust quantity of fresh herbs: cilantro, parsley, celery and onion. Although made throughout the year, harira is best-loved by Moroccans during the month of Ramadan when it’s frequently served to break the fast at sunset. Some families also enjoy eating harira at suhoor, the meal taken in the early morning hours before a day’s fasting officially begins. Recipes vary greatly from one family to another. Some make the soup light in texture; others prefer a filling version with chick peas and rice or broken vermicelli. One Moroccan cook may favor more tomato; another more lentils; still another may add paprika. So there are no rules, feel free to change ingredients and proportions.

Wishing you all a blessed month of fasting.

“Ramadan Kareem”

Ingredients

100g dried chickpeas, soaked overnight and drained

100g Masoor dal (Puy Lentils)

450g Boneless lamb, cut into 1 cm cubes

1 large onion, finely chopped

1 tsp turmeric

½ tsp ground cinnamon

½ tsp each ground ginger, saffron strands and paprika

50g butter

100g long grain rice

2 tbsp chopped fresh coriander

4 tbsp chopped fresh flat leaf parsley

4 large ripe tomatoes , skinned, seeded and chopped

lemon quarters, to serve

Tip the chickpeas and lentils into a large saucepan or flameproof casserole. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres/21?2 pints water. Season. Bring to the boil, skimming all the froth from the surface as the water begins to bubble, then stir in half the butter. Turn down the heat and simmer the soup, covered, for 11?2 -2 hours until the chickpeas are tender, adding a little more water from time to time as necessary. Towards the end of the cooking time, prepare the rice. Bring 850ml/ 11?2 pints water to the boil in a saucepan, shower in the rice, the rest of the butter and salt to taste. Cook until the rice is very tender. Drain, reserving 3tbsp of the liquid. To finish, put the reserved rice liquid in a small saucepan. Stir in the coriander, parsley (hold a little back for a garnish if you like) and tomatoes, then simmer for 15 minutes, stirring from time to time. Add to the soup with the rice, and then taste for seasoning. Simmer for 5-10 minutes to thicken slightly. Serve hot, with a lemon quarter for each serving so guests can squeeze over lemon juice to taste.

Pan Fried Snapper in Goan Marinade & Lemon Rice

All, Featured, Non-Vegetarian 20 Responses »

Jun 012011

Some days don’t you wish you could take off from your hectic work schedules and spend a leisurely day, basking in the sun, stretch your legs out, or lie down on a pristine and serene beach. Smell the ocean, and hear the waves crash, saunter barefoot on a sandy shoreline or dip your toes in cold water. The smell of the salty sea and mouth watering barbecued seafood is what I’m talking about. I’m thinking of beaches in Europe – experience Spain or perhaps a little getaway to Goa in our very own India. A land blessed with splendid scenic beauty, beautiful rivers and lakes, golden beaches and above all that irreplaceable Goan cuisine. Beautiful dishes of Hindu origin, four hundred years of Portuguese colonialism and modern techniques.

The Portuguese actually did a lot for us, in terms of introducing us to new fruits, vegetables, herbs and spices.They gave us potatoes, tomatoes, pineapples, guavas, cashews, papayas, passion fruit, pumpkins, aubergines, cilantro(coriander) and the much loved red chilli. The Portuguese bought goods to India mainly for their own consumption, trade and as a part of their culture. From the routes they discovered, they collected and brought over a host of plants an roots producing luscious fruits and vegetables never heard or seen before. In turn they took from here fruit bearing plants such as mangoes, coconuts and spices to places far as Brazil. And this became the famous spice trade, which enriched the culinary art and economy of various regions. This cross trade had more benefits too. Recipes from different countries were prepared in Goa. Initially with the produce they carried into India from their travels, but also when the stocks were exhausted, they substituted them with local fresh produce, and hence new Goan dishes were created. And so the spices and fruits that came from various parts of the world had a big impact on the eating habits of the Goans, providing them with a rich cuisine, which is a mixture of the east and west.

Goan cooking generally involves liberal amounts of spices, giving the dishes a strange taste and distinctive aroma. The most commonly used spices included cumin, coriander, chillis garlic, vinegar and turmeric. Their food is simple and most of the dishes are chilli hot, spicy and pungent. And goan food is never complete without fish. This marinade is just perfect to make at home, and enjoy the Goan experience. I’ve used Red Snapper Fillets but feel free to use any fish that you like, which is firm and less boney. Can serve it with plain steamed rice, but I think it goes wonderfully with Lemon Rice.

This recipe is always a winner whenever I’ve served it. Try it with prawns or any seafood of choice. I’m updating my dining room furniture this week, so I’m planning to make this fish again this coming weekend and invite some friends over. Prefect dish to compliment my new furniture celebration.

Ingredients

For the Marinade

5 tbsp white vinegar

7-8 dried red chillis deseeded and soaked

4-5 whole black peppercorns

2 tsp jeera seeds

3 tbsp chopped garlic

½ tsp sugar

1 tbsp whole dhanya seeds (whole corriander)

½ tsp turmeric

Salt to taste

2 fish fillets with skin on one side (Red Snapper,Kingfish,Rawas – any firm fish with chunky boneless meat )

For the lemon rice

1 cup basmati rice

1 large red onion chopped

1 tsp mustard seeds

1 green chilli chopped

2 twigs of curry leaves

½ tsp turmeric

Juice of 1 lime

Salt to taste

1 tbsp oil

Handful of chopped corriander

For the fish marinade, blend together all the spices in a chutney grinder, till it forms a smooth paste. Massage it on to the fish and leave for about an hour. For the Lemon Rice, you could use left over rice if you have any or just steam some in salted water and drain. Take a frying pan, and heat the oil, still smoking hot. Add the mustard seeds and when they begin to splutter, add the curry leaves and then the onions. Fry for about 2 minutes and add the rice. Sprinkle the salt n turmeric and mix well. Splash some water for all of it to come together and fry for about 5 minutes more on medium flame. Turn off the heat now, add the lemon juice and coriander and mix well.

For the fish, simply pan fry first with skin side down. When its done and crispy on one side, flip over cook and then serve on a bed of hot lemon rice.

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