Monday, November 26, 2012

#imade #meatless #monday #veggie pie. #instafood



via Instagram November 26, 2012 at 08:06PM

Saturday, November 24, 2012

#imade #fritata #meatpie



via Instagram November 24, 2012 at 11:34AM

Thursday, November 22, 2012

Wednesday, November 21, 2012

Tuesday, November 20, 2012

Thursday, November 1, 2012

Safed haleem & khichdi

For a dish that's best enjoyed in winter, its best accompanied with comforting soft khichdi and good company.
This is an adaptation of my previous post on lamb stew.
The haleem is usually made from the entire goat head or feet (paya) . I have used lamb chops but feel free to use your fave cut of meat. Its best also to throw in some marrow  bones as that adds intense flavor.

Haleem:
1.5 lb meat of choice + bones
1 med onion pureed
2 tblspn ginger & garlic
4 cloves
4 bay leaves
4 green chilies 1/2 head of cauliflower - broken into florets
8-10 baby carrots
8-10 pearl onions (remove skin)
1/2 cup green peas
8-10 baby potatoes (wash, don't remove skin)
1.5 L water Salt to taste
1 tblspn pepper corns

 Roux:
3 tblpns all purpose flour
3 tblspns oil
1.5 tsp jeera (cumin)
1.5 cups warm milk
Handful mint leaves

Use a big cooker, > 5L. dry roast the pureed onion for a couple mins with the ginger garlic paste. Add the rest of the Haleem ingredients and pressure cook until meat is done.

In a large stock pot, heat the oil and fry the cumin seeds. Add flour and roast until light brown. Add a couple ladles of pressure cooked stock to form a gravy while making sure no lumps form. Add the rest of the meat and stock to the roux and reduce the heat to a simmer. Add the mint and milk, simmer for 10 - 15 minutes. 

Khichdi:
3/4 cup toor dal (soaked)
2.5 cups cooked rice
1L water
Salt to taste
1 tblspn fried onion
1 tsp red chilly
1 tblspn ghee
1 tsp cumin

Boil water, add salt and daal. Allow to cook for ~15 minutes until daal is al-dente. Add this point a third of the water should still remain (add more if needed). Add the cooked rice, onion, red chilly & salt and stir constantly for about 3-4 minutes. Then turn the heat to low. In a separate saucier heat the ghee and fry the cumin. Once done add to the khichdi and give it a quick stir. At this point it should have the consistency as shown below.

 To serve , place khichdi in the center of the plate , then form a well. Ladle the haleem in the center and garnish with julienned mint.




Tuesday, October 30, 2012

Sunday, October 21, 2012

Fall Challenge - Apples & Pumpkin!

Chicken Roulade with a Spicy pumpkin & pasilla sauce So this ones a fall inspired dish for a potluck challenge. I'd done a roulade before .. but that was 8, maybe 9 years ago. So when I thought of how to incorporate apples/pumpkin into meat, a roulade was the first thing that came to my mind :)
For those of you who are wondering what a roulade is : "A dish cooked or served in the form of a roll, typically made from a flat piece of meat, fish, or sponge cake" but a more detailed explanation can be found on the wiki page here : Roulade
I decided with putting the apple in as well traditionally apples are used for stuffing turkey & roasted pumpkin tastes awesome, so I was definitely going to work those flavors. So I cooked the apples with almonds and some onions and jalapenos. I roast the pumpkin in the oven and then cook it with dried pasilla peppers which are common in mexican cuisine and leave that for the sauce. The chicken breasts are butterflied ( and 2 I over did so it left a loose piece hanging out - not good. For a good butterfly technique watch : http://www.youtube.com/watch?v=g0s9wAqrs_k - unlike her; do not slit open the breast, it should have no outlet for the stuffing to leak from ! ) and stuffed with the spicy apple stuffing and topped with the pumpkin sauce.

For the chicken:
5 medium chicken breasts - butterflied as shown above
1 tsp salt
1 tsp black pepper
Cooking thread

Pat the chicken breast dry with the towel. Then score the smooth side of the chicken while making sure not to cut through. Rub with salt and pepper and leave aside.

1/2 cup all purpose flour
1 tsp garam masala
1/2 tsp red chili powder
1/2 tsp black pepper
1/2 tsp salt
5 tblspns oil ( for sauteing )
Mix all the ingredients and set aside for dredging.

1/2 bunch parsley - finely chopped - for garnish.

For the Filling:
2 medium apples - small diced (I used granny smith for tartness -add 1/2 tblspn of vinegar at the end to compensate )
1 medium red onion - diced small
3 jalepenos
1/2 cup blanched almonds - slivered
1/2 tblspn butter
1/2 tsp salt
1/2 tsp black pepper
3 tblspns grated queso fresco ( can substitute with other melting cheeses )
3 tblspns bread crumb

Heat a skillet and add butter. Add in jalepenos and almonds. After 2 mins add in the apples and onions and let it sweat for about 4-5 mins on med-low. Add salt and pepper; remove from heat and add the bread crumb and cheese - let cool.

For the pumpkin sauce:
1/5-2 lb pumpkin - rough cut
1 tblspn oil
32 ounces of chicken stock (1 big box) - use the unsalted version.
6 pasilla peppers - remove the head
1 cinnamon stick
3-4 cloves
1 bay leaf
1/2 tsp spanish paprika
1 tblspn butter
1 tsp salt.

Preheat over to 450F. Add the pumpkin to a baking tray - skin side down. Drizzle oil. Bake for 20-30 minutes or until soft through. Once done, scoop the meat with a spoon.
Use a saucier to bring the chicken stock to a boil, turn the heat down and add in the peppers. Add in the pumpkin meat and let it simmer for 20 minutes.

Strain the pulp making sure the pepper seeds dont get through (You can leave the pulp for other uses - e.g. add to daal) . In another saucier heat the oil and fry the cinnamon stick, cloves , bay leaf and paprika for 1 minute. Add the strained pulp and add salt. At this time, the sauce should look rich with a shine on the surface. Set on warm/low heat.

Put it together:
Beat the chicken breasts with a flat cleaver or a meat pounder until you achieve a quarter inch thickness throughout. Stuff the chicken by taking 2 tblspns of stuffing per breast. Place the heart shaped chicken breast such that the pointed edge faces either side. Place the stuffing along the middle. Then carefully roll starting from the edge by pointing it halfway through the stuffing and gently lifting the breast to form a roll. Tuck the pointed side into the roll. Then take the thread with both hands (leaving 4-6" on the left hand) and slide it under the breast to the far end. Tie both end of the thread, then take the loose end and roll over the breast leaving an inch between rolls until you get to the end of the breast. Take the thread and roll along the breadth (top to bottom) and finally tie it back to the remainder of the thread (the initial 4-6"). Repeat with all the breasts. For a good guide on howto tie the breast watch : http://www.youtube.com/watch?v=X6y7imPNcQc

Pre-heat the oven to 400F. Heat the sauteing oil in a large (over proof) skillet - set the heat to high. Dredge the chicken breasts in the dredging flour and saute for 2 mins on each side - or until light golden. Remove and set aside. Place all the breasts back into the skillet and place in the oven for 30 mins; turning once every 10 mins. Remove from heat and let cool for 10 mins.

To Serve:
Cut the thread with scissors. Slice the breasts and spoon the pumpkin sauce over, garnish with parsley.


Thursday, July 19, 2012

Paya Ka Salaan ( Recipe not mine-from Uppercrust )







http://www.uppercrustindia.com/oldsite/11crust/eleven/feature11a.htm


paya ka salaan.




via Tumblr http://ebandook.tumblr.com/post/27460635438 on July 18, 2012 at 12:16AM