Kofta Biryani

For the koftas 
3/4 cup soaked kabuli chana (white chick peas)
1 onion
1 green chilli
2 tbsp chopped coriander (dhania)
3 cloves of garlic (lehsun)
1/2 tbsp lemon juice
salt to taste
oil for cooking

For the gravy
1 onion, finely chopped
2 tomatoes , pureed
1 tsp grated ginger (adrak)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
3/4 tsp garam masala
2 cups chopped spinach (palak)
1/3 cup fresh cream
2 tbsp oil
salt to taste

For the rice
1 cup long grained rice (basmati)
2 cloves (laung / lavang)
2 bayleaves (tejpatta)
salt to taste

Other ingredients
1/2 cup mint leaves (phudina), chopped
1/3 cup milk
1 tbsp butter
1/4 tsp cardamom (elaichi) powder
a few strands of saffron (kesar) strands

Method
For the koftas

1.Combine all the ingredients except the oil in a blender and grind to a smooth paste.
2.Shallow fry spoonfuls of the mixture on a non-stick pan, using a little oil over a medium flame, till both sides are golden brown. Drain and keep aside.

For the gravy

1.Heat the oil in a pan and saute the onion till translucent.
2.Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates.
3.Add the garam masala and spinach and saute for a further 2 minutes.
4.Add the cream and salt and mix well. Keep aside.

For the rice

1.Clean and wash the rice.
2.In a large pan, add the rice, cloves, bay leaves, salt and 2 cups of water.
3.Bring to a boil and simmer till the rice is almost cooked. Keep aside.

How to proceed

1.In a greased bowl, spread the half the rice to form one even layer.
2.Arrange all the koftas over the rice.
3.Spoon the gravy on top and sprinkle the mint leaves.
4.Spread another layer of rice.
5.In another pan, combine the milk, butter, cardamom powder and saffron and bring to a boil.
6.Pour over the layered biryani.
7.Cover with a tight lid and bake in a pre-heated oven at 200°C (400°F) for 20 minutes.
8.Serve hot.

Tips
1.The chick peas have to be soaked for at least 6 hours. 1/4 cup raw chick peas will yield approx. 3/4 cup of soaked chick peas.
You can also serve this with Mirchi salan or raitha of your choice

Caramelized Onion

3 tablespoons olive oil
3 large onions, sliced (about 4 cups) - i prefer roundels
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon herbs de Provence / mixed dried herb
Two pinch of sugar


In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.

This can be used for a variety of toppings and stuffing's such as

- Pizza topping
- Used in Pasta
- With potatoes for a quick sandwich

etc etc

Honey Grilled Pineapple with Pineapple Granitée

I have tried this dessert of 2 different occasions....the recent was for the New year eve 2011 Finale ....and both the times, by the time I set the plate , it just disappears.....so try this for performing the trick " Vanishing Plate " :)

All you require for the Grilled Pineapple

4 -5 slices of pineapple - cut into any shape of your choice

1tsp Lemon juice

1/4 tsp ground / grated cinnamon

4 Tbsp honey

In a deep dish , line  the pineapple and drizzle it with honey and lemon juice and sprinkle the cinnamon

Let these get married for 2 hours....allow it to marinate 

Cover it with a wrap and keep it aside

For Pineapple Granitée

1/3 cup sugar

2 cups pineapple juice

To prepare the granitée, mix the sugar, 1 cup of the juice in a saucepan over medium heat and heat until the sugar dissolves, stirring occasionally

Stir in the rest of the juice, and allow to cool

Pour the juice into a flat, covered container and freeze

Once it is solid, break it with a fork so that it becomes flaky

After 2hours..........

Grill the pineapple on a grill top / grill pan over medium heat

Grill on both sides until the glaze caramelizes and grill marks form, about 2 minutes per side

 To Serve:

In a serving plate , place the grilled pineapple piece and drizzle it with honey

Top t with a scoop of ice cream ( I preferred Vanilla)

And place a spoon of the granitée

Addition:

I also plated some crushed peanut brittle along with some fresh fruits such as strawberry - cherry and grapes

And for the second instance I had serves some carrot halwa along with this 

Will surely try to click a pic of the plated portion the next time

Dried Mushrooms - A very handy ingredient

Dried mushrooms are a very handy ingredient to have on hand. They are very versatile and add that extra boost of flavour to create a special dish.

The flavour of dried mushrooms is concentrated and intense, the texture - good and meaty. Like fresh mushrooms, they're terrific in everything from soups to sauces to quick stir-fries... the list goes on and on.

There is no set rule about which mushroom goes with what. However, the origin of the mushroom says a lot. For example, it makes sense to use Italian porcini mushrooms in risotto, shiitakes in Asian dishes, and chanterelles in French dishes. Many like to mix shiitakes with other kinds of mushrooms, since they are known to complement the flavours of other mushrooms.

Dried mushrooms need to be rehydrated in hot water before they are used. This is because first, it plumps up the mushrooms, and the soaking liquid creates a flavourful broth, which can be incorporated into your recipe to further enhance the flavour of the dish. The soaking also helps remove grit from the mushrooms that would otherwise ruin your dish!

Put the mushrooms in a medium glass bowl and pour two cups of boiling water on them and weigh them down with a plate. Soak them till they are plump. Then remove them with a slotted spoon, place on a chopping board, squeeze out the liquid into the pan and let it cool. Remove any tough parts, and chop as required. You need to strain the soaking liquid and use it as and when needed.

Here's what you do in a stir-fry: Once the mushrooms have been steeped in the water - they are ready to be added and should be kept aside and added once to the stir-fry if that's what you are making! It's easy to add them to stews or sauces. What you can do is to brown the meat, then saute the rehydrated mushrooms with the aromatics like shallots, garlic, or onion. Because they're moist, the mushrooms don't exactly brown, but this quick toss in hot oil really intensifies their flavour. Finally, I add the mushroom soaking liquid and finish cooking the dish.

The quality of dried mushrooms can vary greatly. My main rule is to buy them from a trusted source. If I can get a good look inside the package, I look for mushrooms that have a nice size and shape, and I avoid overly shrivelled or crushed specimens.

The best way to buy dried mushrooms is to inspect their quality visually - they should be intact and not too shrivelled. Dried mushrooms are sold in many supermarkets, but if you don't see them, try specialty stores and high-end grocery stores like whole-foods markets.

For long-term storage, I seal dried mushrooms in two heavy-duty zip-top freezer bags and put them in the freezer where they'll keep indefinitely. For short-term storage (a month or less), I seal the mushrooms in an airtight container or ziptop bag and store in a cool, dark place.

Shiitakes are extremely versatile and affordable. They have a meaty texture and are great when paired with any other variety as well. Look for shiitakes with thick brown caps ridged with white. The stems can be woody, so trim them off and discard after soaking.

Porcini mushrooms also known as cepes, have a deep, earthy flavour that complements Italian seasonings and is delicious with pork and chicken. They have thick stems and broad caps and are generally sliced before they're dried. After rehydrating them, you can use them just as you would fresh mushrooms.
Chanterelles have a bright, fruity flavour. They vary in size and can be quite expensive. When rehydrated, they have a chewy texture. Their stems tend to be woody and are, more often than not, discarded. Pair chanterelles with eggs and cream sauces.

Morels need to be thoroughly rinsed before they are soaked since the hollow, honeycombed caps of wild morels harbour grit. They have a somewhat smoky, nutty, buttery flavour and go very well with spring ingredients like asparagus etc.

Simple ways to use dried mushrooms
Stir them into pilafs and other rice dishes.
Add them to tomato or cream-based pasta sauces.
Stir them into pan sauces for meats, fish, chicken and vegetables.
Add them to stir-fries.
Add them to eggs - saute rehydrated dried mushrooms with shallots and butter and fold into omelettes, frittatas, or scrambled eggs.
Make flavoured butter: Pulse rehydrated morels or chanterelles with softened butter and a fresh herb in a food processor. Use immediately or shape into a log, wrap in plastic, and refrigerate. Pats of the butter are delicious on roasted or grilled meats and vegetables and even on some French bread!

ToI

How To Brew The Best Coffee

With the winter on in full swing, if there's one thing that everyone unanimously agrees on, it's the need to start their day with a hot, steaming cup of coffee.
We tell you how to brew that perfect cup ofcoffee at home.

The water you use in your coffee makes a difference in its quality. If you are using tap water, consider running it through a filter first (pitcher or faucet-mounted). The temperature also matters. Ideally, it should never be boiling when it touches the grounds.
So after you boil the water, you could let it cool for about 30 seconds before adding it to the press.
Make sure that you're using the right grind for your coffeemaker. For a French press, you'd want a fairly coarse grind. Also remember to clean the coffemaker well after every use, especially the holder for the grounds. Residue stuck to the pot will certainly affect its flavour.
Invest in a good coffee-grinder. Coffee tastes best when the beans are freshly ground.
Grinding them at the store makes them lose their flavour and freshness.
Keep most of the coffee in the freezer, but keep some out at room temperature. Coffee tastes better when it is ground up from room temperature beans, so always keep a week's worth or so at room temperature.
To take the bitterness out of coffee, before you brew it, add a little 'sprinkle' of salt to the grounds. It will give a great taste to your coffee.

Courtesy : ToI

Spicy Coleslaw with Orange Chilli Vinagrette Dressing

Spicy Coleslaw

For the Dresing:- Orange Chilli Vinagrette


A tsp of Orange Zest
2Tbsp Lime Juice
2tsp Sugar
1/2 cup orange juice
1Tbsp Dijon Mustard
2Tbsp Chilli OIl
1/3 cup Olive Oil
1/2tsp of cumin powder
1/4 tsp salt and pepper

Blend all these into a blender ( if your blender permits add oil in batches while the other ingredients are blending)
This might be thin, but not to worry
Store this in the refrigertor so that the Ingredients are allowed to marry themselves

This can be prepared in advance



1 Red Belll Pepper diced into small cubes
1 Pack pre shredded cabbage pack ( or combine green and red cabbage,carrot and green bell peppers - all shredded)
1 Jalepeno ( de seeded) and diced into small cubes

Combine all ingredients and add the dressing

Enjoy with your fav salad and fries

Momo's

Hello readers... Its a very creepy weather out here in NYC....So I badly wanted to have momo's ...wanted to experiment if I could come across with something new..and I came across this website - http://nepalicooking.tripod.com/momo.htm#Nepali_Vegetable_MOMO

Guess you can try making once of these or await for my next experiment

PJ