Shahi Murgh Badami / May 15th, 2013

Mughlai Cuisine: Shahi Murgh Badami

Serves: 6-8 People

Time Required: 60 Minutes

INGREDIENTS

1. 5 tbs vegetable oil;

2. 1 kg. chicken, skin and cut into 8

3. ¼ kg finely chopped onion;

4. 100 gms blanched almonds in slivers;

5. 8 green cardamoms;

6. 2 tbsp. Whole coriander;

7. 2 tbsp. poppy seeds (khuskhus) ;

8. ½ tsp. Chilly powder;

9. 2 cups yoghurt;

10. 1 glass water;

11. 1 tsp salt.

METHOD

1. Heat 3 tbsp oil in a heavy bottomed pan.

2. Add chicken and fry till golden and drain excess oil

3. Add balance 2 tbs oil and heat.

4. Add silvered almonds and fry golden. Drain.

5. Lightly brown sliced onions

6. Add almonds, coriander seeds, cardamom and Khuskhus. Cook together for 5 minutes.

7. Add chilly powder, salt. Stir well and remove from heat

8. Let mixture cool then puree in a blender

9. Return to pan and add fried chicken pieces

10. Cook and coat chicken

11. Add all the yoghurt spoon by spoon, stirring after each addition.

12. Cover pan tightly – reduce heat and let chicken simmer for 45-60 minutes, till tender.

13. Let the sauce thicken
Place on platter and sprinkle with lightly fried almonds. Serve hot.

*Kewra essence is a strongly scented flavouring essence usedin festive dish, both sweet and savoury, of north India. It is used to flavour beverages, desserts and to add an exotic, flowery

Nawabi Mutton Pulao – Mughlai Cuisine / May 8th, 2013

Mughlai Cuisine: Nawabi Mutton Pulao

Serves: 5-6 People

Time Required: 35 Minutes (Marination Time of 1 Hour)

INGREDIENTS

1. 500 gm Mutton, cut into small pieces;

2. 2 onions roughly chopped, 1 tsp. Salt

3. 1 ½ pints water

4. 1 large onion, chopped

5. 1 clove garlic, chopped

6. 1 inch ginger, chopped

7. ½ kg. Basmati Rice

8. 2 onions, sliced finely

9. 3 tbsps clarified butter ( ghee)

10. 1 bayleaf

11. 1” stick cinnamon

12. 1 black cardamom

13. 4 small green cardamoms

14. ½ tsp. black cumin seeds (Kala zeera)

15. 2 cloves(lavang)

16. 4 tsp kewra * essence water

17. 1 tbs warm water and a pinch of saffron.

METHOD

1.Put mutton, rough chopped onion, salt and water in a heavy bottomed pan.

2. Bring to boil.

3. Reduce heat and simmer for approx. 1 hour or more, till meat is more than ¾ done.

4. Strain and reserve stock. Keep mutton and onion pulp separately.

5. In a blender grind chopped onion, garlic and ginger.

6. Wash rice thoroughly and soak for ½ an hour in cold water.

7. Put 2 tbs clarified butter in a heavy pan

8. Fry roughly chopped onion till golden

9. Add ground onion mixture and cinnamon, cardamom, green cardamoms, black cumin seeds cloves

10. Fry mixture to a pale gold

11. Add strained meat and onion

12. Increase heat and brown meat well

13. Drain rice well.

14. Add to meat mixture and fry till rice is golden

15. Level meat and rice.

16. Pour on meat stock and top with water to cover rice by 1”

17. Reduce heat, cover rice and cook for approx. 20 Minutes or till meat and rice nearly cooked.

18. Pour on kewra water and cook, covered for 3-4 more minutes.

19. Infuse saffron in warm water – lift lid and pour on

20. Cook for another 3-4 minutes

21. Turn off heat and leave Biryani to stand.

22. Gently fork the rice.

23. In another pan, with remaining ghee, fry the finely sliced onions.

24. Scatter on top when serving.

*Kewra essence is a strongly scented flavouring essence usedin festive dish, both sweet and savoury, of north India. It is used to flavour beverages, desserts and to add an exotic, flowery

Guide to a Gentlemans Chef’

Mughlai Cuisine: Mughlai Zaafrani Murgh / May 1st, 2013

Mughlai Cuisine: Mughlai Zaafrani Murg (Mughlai Saffron Chicken)

Serves: 5-6 People

Time Required: 35 Minutes (Marination Time of 1 Hour)

INGREDIENTS

1. 750 gms chickens, cleaned, washed and cut into pieces

2. 1 teaspoon salt, to taste;2-3 bay leaves

3. 4-5 cloves 1 tbs ginger-garlic paste

4. 1 teaspoon red chili powder

5. 1 pinch saffron

6. Paste of 4-6 tbss cashews that have been soaked in water

7. 2 tbs yogurt

8. 4-5 tbs oil

9. 2 tbss grated onion

10. 1 teaspoon garlic paste

11. fresh chopped coriander leaves to garnish

METHOD

1. Mix red chilly powder with a little water, add salt, ginger-garlic paste, a pinch of saffron, yogurt and marinate the chicken pieces.

2. Heat oil in a pan.

3. Add bay leaves and cloves stir-fry for a minute.

4. Add grated onions and sauté till it turns brown.

5. Continue to sauté till the raw smell of garlic is gone.

6. Add the marinated chicken pieces and mix well.

7. Cover and cook for 15 minutes or until the chicken is tender.

8. Add 2-3 tbss of cashewnut paste and a pinch of saffron.

9. Mix well.

10. Garnish with fresh chopped coriander leaves.

How to Cook a Wife Recipe / April 26th, 2013

How to Cook a Wife Recipe

A good many wives are utterly spoiled by mismanagement in cooking and so are not tender and good. Some men keep them constantly in hot water; others let them freeze by their carelessness and indifference. Some keep them in a stew with irritating ways and words. Some husbands keep them pickled, while others waste them shamefully. It cannot be supposed that any wife will be tender and good when so managed, but they are really delicious when prepared properly.

In selecting a wife, you should be guided by the silvery appearance as in buying a mackerel; not by the golden tint as if you wanted salmon. Do not go to the market for her as the best ones are always brought to the door. Be sure to select her yourself as tastes differ. It is far better to have none unless you will patiently learnt how to cook her.

Of course, as preserving a kettle of the finest porcelain is best, but if you have nothing better than an earthenware pippin, it will do—with care. Like crabs and lobsters, wives are cooked alive. They sometimes fly out of the kettle and do so become burned and crusty on the edges, so it is wise to secure her in the kettle with a strong silken cord called Comfort, as the once called Duty is apt to be weak. Make a clear, steady flame of love, warmth and cheerfulness. Set her as near this as seems to agree with her.

If she sputters, do not be anxious, for some wives do this until they are quite done. Add a little sugar in the form of what confectioners call kisses, but use no pepper or vinegar on any account. Season to taste with spices, good humor and gaiety preferred, but seasoning must always be with great discretion and caution. Avoid sharpness in testing her for tenderness. Stir her gently, lest she lie to flat and close to the kettle and so become useless. You cannot fail to know when she is done. If so treated, you will find her very digestible, agreeing with you perfectly; and she will keep as long as you choose, unless you become careless and slow the home fires to grow cold. Thus prepared, she will serve a lifetime of happiness!

From the Yankee Kitchen Cookbook…Author and Date unknown, but from the early 1800′s

Ode to the Gentlemen Chefs / April 26th, 2013

Ode to the Gentlemen Chefs

Bachelors, epicureans, gourmets, and such –
Savor this book which offers so much,

It’s full of recipes; wondrous and light
With ambrosial decoctions for that special night!

We cater to one, we cater to all
Be thee grumpy, frumpy or happy and joll!

Be thee married – a blessed state indeed
Or on that front, be thee in need,

Pick out a heading that suits your mood
You may have a shock – but none too rude,

For both bored and intellectual minds
We offer great salads with lemon rinds.

For mama’s boys there are goodies galore
Enjoy them with love – while the others snore.

For the happy go lucky; the young at heart
We have sandwiches, pinwheels and lemon tart,

The repentant and the almost read
On mega doses of mithai and stew are fed!

We offer these suggestions with humble pride
But request you to take them in your stride!!