Sunday, March 22, 2015

A Royal Repast: Mutton Rezala and Khameeri Roti

(Adapted from: Mutton Rezala recipe by Zeeshan Sidque (iFood.tv) and Khameeri Roti: Passionate About Baking)


Mutton rezala...aaaaahhhhhhh! That is the general exclamation in our family. We all love this dish unanimously..including my little one. This Sunday, we planned to eat out at Aminia. The palate was craving this delicate white gravy and soft tandoori rotis.

Suddenly, the hubby man said..."Why don't you make Mutton Rezala at home? I will get you all the ingredients."

At first, I panicked. Will I be able to do full justice to this authentic recipe? I searched high and low for a fairly simple recipe. I got a wonderful recipe from here.

The Rezala is a Mughlai dish. It a delicate dish with fragrant white gravy. The best Mutton Rezala I have tasted in Kolkata is at Sabir's in Chadni Chowk Market.

I planned to serve the Rezala with Khameeri rotis. I was introduced to Khameeri roti by reading a wonderful blog post from Pakistan forwarded to me by one my friends. I am ever grateful to him for sharing these wonderful food posts with me.

Check out the wonderful Rezala and Khameeri rotis:


Here are the recipes, I made.

Ingredients:

For the Rezala:

Lamb/Goat meat: 450 gm (Ribs Favorable)
Onion: 1 Medium, made into paste
Black cardamom: 3, crushed
Yogurt: 3 Tablespoons
Garlic paste: 2 Tablespoons
Ginger paste: 1 and a 1⁄2 Tablespoons
Cashew nut: 2 Tablespoons, grounded to paste
Saffron:1⁄4 Teaspoon 
Cardamom: ,crushed
Cream: 2 Tablespoon (Not Sweet)
Mace: 1 Teaspoon
Red chili: 4 (Kept Whole)
Green chili: 3, slit (optional)
Salt:To Taste
Sugar:1 Teaspoon
Milk: 2 Tablespoons
Kewra water: 1 Teaspoon
Ghee: 5 Tablespoons


Process:

Don't get frightened by the long process of this recipe.

The recipe can be divided into three basic parts:
1. Marinating the mutton 
2. Stir-frying the mutton
3. Pressure-cooking the mutton to tenderize the meat



Marinating the mutton:

  1. First gather all the ingredients for the marinade. Take the mutton in a deep-bottom bowl. Also take onion paste, curd, cashew nut paste, ginger garlic paste, a paste of mace, black cardamom , and green cardamom.
  2. Now add the ingredients of the marinade, salt, and sugar. Mix well and keep aside for 2 hours.
Stir-frying the mutton:
  1. Heat ghee in a wok. Squeeze each mutton piece to remove the excess marinade. Add to the wok.
  2. Stir-fry the mutton pieces for a few minutes on a high flame. Now add all the marinade to the wok. Add chilli powder and whole red chillies. Mix and bring it to boil.
  3. Now reduce heat and keep covered.
  4. The mutton will cook on low heat for a long time. At regular intervals, remove the lid and stir the mutton to prevent the meat from sticking to the bottom of the pan.
  5. If the mutton sticks to the bottom of the pan, add 1/4 cup water and stir well.
  6. Repeat this process till the meat changes color.
Pressure-cooking the meat:
  1. Now pour the contents of the wok into a pressure cooker. Close the lid of the cooker and place on medium flame.
  2. Now let the meat get cooked for 3-4 whistles. I had to give 5-6 whistles to cook the mutton well.
  3. Turn off the gas. Do not open the lid till the steam has released on it's own. Now turn on the gas.
  4. Mix the saffron in milk and add to the meat. Let the meat boil.
  5. Add fresh cream and bring to a boil. 
  6. After 1-2 minutes, turn off the gas and add ghee and kewra water (optional). Garnish with slit green chillies.


For the Khameeri Roti


Khameeri roti is an Indian flatbread that is made using yeast (khameer). It is similar to Naan. But not exactly the same.

Ingredients

Whole wheat flour: 2 cups
Instant yeast: 1 teaspoon (level)
Salt: 1 teaspoon
Oil: 2 tablespoons

You can refer to the recipe here. I followed this recipe to the tee.

Check the pictures:






You basically need to knead the dough, allow the dough to double in size. Next, release the trapped air in the dough and divide into round ball. Roll out the rotis. Pre-heat the oven to 180 degrees C for 10 minutes. Bake the rotis on a greased tray for 5 mniutes. Grill the rotis on Grill mode for 5 minutes at the same temperature. Remove from the oven and slather with butter/ghee.


Enjoy the succulent meat with hot rotis right out of the oven. Heavenly delight!

Sunday, March 15, 2015

Chicken Pizza from the Scratch

(Star shaped pizza adapted from: Pizza Recipe from the Scratch: Sumod Tomz blog)


Kids love pizza. Small kids and....... big kids like me and my hubby.

I have made chicken pizza from the scratch several times but got down to posting it today.
Also, when I saw the star shape pizza on Sumod Tom's blog, I was dying to make it. I also made a regular pizza.



Please pardon my photography. It was not the best today.

You can check his recipe from this link.

Here is how I made it.

Ingredients:


Pizza dough: 1 ball

For pizza sauce:

Tomatoes: 2 roughly chopped
Onion: 1 chopped
Tomato sauce: 3 tablespoons
Tomato puree: 2 tablespoons
Mixed herbs: 1 teaspoon
Salt and sugar to taste
Garlic: 5-6 pods, finely chopped
Butter: 1 teaspoon
White oil: 2 teaspoon

For assemble the pizza/toppings:
Chicken sausages: chopped, 1 cup
Red capsicum: 1 chopped
Yellow capsicum: 1 chopped
Black olives: 2 tablespoons
Mozarella cheese: grated
Oregano

Procedure:

1. First you need a ball of pizza dough. Pizza dough is same as bread dough. To know how to make bread dough, click here.


To make pizza sauce:
2. Heat some butter and white oil. Add the chopped garlic and onion.
3. Fry for a minute. Add the chopped tomatoes.
4. Fry for a minute and add the tomato sauce along with tomato puree.
5. Add salt and sugar to taste. Mix well. Add the mixed herbs and take off the flame. Keep aside to cool.

To assemble the pizza:
6. Roll the dough into a big roti/crepe about 8 inches in diameter.


9. Place a layer of pizza sauce along the edges. Place the chopped veggies and add some oregano. I added chopped chicken sausages. Finally add shredded mozarella cheese on top.


10. Now pull and join the edges from both ends as shown.
11. Once finished, this is what you will get:
11. Pre-heat the oven at 200 degrees C for 10 minutes.
12. Bake for 20 minutes. Remove from the oven and enjoy the steaming hot pizza.
Yummy!

Sunday, March 8, 2015

A Healthy Indulgence: Wholewheat Chocolate Cupcakes

This week, it was Holi. I got an extended weekend and loads of time to rest. Hooray!

Made this wonderfully healthy choco cupcakes with wholewheat.



Here is the recipe:

Ingredients:

Whole wheat/ Atta: 1 and a half cups
All purpose flour: 2 tablespoons
Cocoa powder: 3 tablespoons
White oil: 1/2 cup
Eggs: 2
Baking powder: 1 teaspoon (level)
Baking soda: 1/2 teaspoon
Milk: 1 cup
Sugar: 1 cup

For decoration:

Chopped raisins: a handful

Process:

1.Crack the eggs in a bowl. Discard the shells. Add sugar and mix well. You can use a hand/stand mixer to do this.
2. Add oil, milk and vanilla essence. Mix well.
3. In a separate bowl take the wholewheat, baking powder, baking soda, and cocoa powder.
Mix well.
4. Now add the dry mixture to the wet mixture in two batches.
5. Mix well till you get a batter of dropping consistency.
7. Pre-heat the oven to 180 degrees C for 10 minutes. Pour the batter in cupcake moulds. Sprinkle chopped raisins on top and bake for 20-25 minutes.
8. After the cupcakes are well baked, take them out of the oven and keep aside to cool.
9. After 5 minutes, de-mold the cupcakes.
Enjoy the warm cupcakes with your hot cuppa.


I am sending this recipe to the Holi Special Recipe event on KFB.

Friday, February 27, 2015

The Magnum Masterclass: In a Class of its Own

Last week I got a wonderful invitation to attend the Magnum Masterclass at the Taj Bengal. A big vote of thanks to Kolkata Food Bloggers to give me this opportunity. Generally, I have to give up all the invites during the week, thanks to the hectic office life..but this time the event was on Saturday..so I just took the plunge!

I reached the Taj Bengal with a pounding heart because I was going to meet the celebrity chef Kunal Kapur (of Masterchef India) fame. Wow! I have been an ardent follower of Masterchef India so it was like a dream come true for me. And to meet the "beauty-with-brains" Soha Ali Khan was an added bonus.

Well the event started off with the chef giving us some info about Belgian chocolates. Belgian chocolates are premium quality chocolates that contain nearly 35% pure cocoa. This chocolate also does not have any bad fats. When you bite into a Belgian chocolate, you will not find any chocolate sticking to the back of your teeth or palate.

The Magnum icecream is made of this premium Belgian Chocolate and believe me one bite of this icecream is pure magic!

Do enjoy some pictures of the event.

The charismatic chef Kunal Kapur and the svelte Soha Ali Khan
The chocolate tasting session with milk chocolate, dark chocolate, and white chocolate
The star attraction of the evening: The Chocolate Truffle Magnum
The chef preparing a fusion dessert: Patishapta with Magnum
The dessert that we KFBians made using Magnum
The Magnum is going to hit the stores of Kolkata on the 1st of March. The price would be INR 90. But believe you me...this ice cream is mind-blowing! Do indulge.

Monday, February 16, 2015

Healthy Carrot and Pumpkin Soup

(Adapted from Creamy Carrot and Pumpkin Soup: Antypasti)

This spring in the air has led to lot of cough, cold, and fever in most households. Are you suffering from cold too? I am. And so is my little one.

Coughing, sneezing, and sore throat made sure that I spent Valentines Day in bed with a muffler around my throat and Vicks vaporub as my date. Highly unromantic to say the least!

The little one has also become jittery and whiny and refuses to eat most things. "Give me something soft and warm Maa", she said.

And I started hunting for some easy soup recipes. I found a very simple, nutritious soup on Antara's blog.


This soup combines the goodness of carrots and pumpkin, two vegetables rich in Vitamin A.
Since Antara was the Star Blogger of the Week for this week so I hit the proverbial "two birds with one stone" by making this recipe. Antara's blog has an interesting collection of food and travel related posts. Her writing style is easy and each blog post has a relaxed pace. It is truly refreshing to read her posts.

This soup recipe can be called soul food. I was able to rustle it up after getting home from work.



You can check Antara's original recipe from here.


Here is how I made it:

Ingredients:

Pumpkin: 150 grams, diced
Carrot: one, chopped roughly
Butter: 1 tablespoon
Dried mixed herbs: 1 and a 1/4 teaspoon
Garlic: 2 to 3 pods, crushed 
Fresh cream: a teaspoon for garnishing

Process:

1. Steam the vegetables in a pressure cooker for 2-3 whistles.
2. Remove the steamed veggies from the pressure cooker and do not throw away the vegetable stock. Puree the vegetables in a mixer and keep aside.
3. In a pan, heat butter along with a teaspoon of white oil.
4. Add garlic and dried herbs.
5. Fry for a few seconds. Next, add the pureed vegetables.
6. Mix well. Add some of the vegetable stock if the soup is too thick.
7. Add salt to taste. Finally, add fresh cream and take off the gas.
8. Serve the steaming soup with toasted bread.


I am sending this recipe to the ongoing event in KFB called "Know Your Blogger".



Sunday, February 8, 2015

Sunflower Shape Stuffed Bread for the Valentine Week

(Adapted from the recipe posted on Home Baker's guild on Facebook)

Its February! February is synonymous with mild chilly mornings, the Kolkata Book Fair, and of course Valentine's Day.

Though the hubby man and I do not celebrate V day formally, but I love to surprise him with some new bakes. Needless to say, even my little Valentine loves it!

This time I had decided not to post anything sweet. So it had to be a savoury recipe. I got this fabulous recipe for Sunflower bread from the Home Baker's Guild on Facebook. I have forgotten the name of the member who posted it, but she had done a wonderful job of posting the recipe in pictures. Thanks you so much for this lovely recipe.
The sunflower bread can be made with any kind of bread dough and the filling can be altered as per requirement. This bread is not made of sunflowers or sunflower seeds! The name is due to the sunflower shape.

I used a filling of veggies with chopped chicken sausages but you can use paneer bhurji, soya kheema, chicken keema, or mixed veggies. The possibilities are endless. 




This stuffed bread looks beautiful and tastes yummy. 

Here is how I made it:

Ingredients:

A ball of bread dough (To check the recipe of bread dough, click here.)
Any kind of dry filling (I used a filling of veggies and chicken sausages): 1 and a half cup
Butter: 2 tablespoon (for brushing)

Process:

1. Knead the bread dough with the ingredients given in this recipe. Grease a deep bottom bowl and dunk the ball of dough in it. Keep in a warm dry place for one and a half hours.

2. The dough will rise to double it's size. Sprinkle some dry flour on the working surface and place the ball of dough on it.

3. Press the ball of dough to release the air trapped inside.

4. Divide the ball of dough into two parts using a knife. 

5. Now follow the step-by-step process as shown in the pictures below:










(You can also refer to the following video to view the steps for shaping this bread.)

6. Pre-heat the oven to 200 degrees C for ten minutes. Place the tray containing the sunflower bread inside the pre-heated oven.

7. Bake for 20 minutes at the same temperature. After 20 minutes, you can grill the bread using Grill mode (for about 2-3 minutes) for a evenly browned top.

8. Remove the bread from the oven and brush the top with butter.


9. Let it cool till it is warm.

Slice and enjoy with your Valentine!

I am sending this recipe to the ongoing event on KFB called "Valentine's Day Special Week".




Monday, February 2, 2015

Portugese Custard Tarts: Anwesha's blog

(Pasteis de Nata Recipe - Portuguese Christmas Custard Tarts: Peanuts on the Road)

This week the blogger of the week is Anwesha. Anwesha has a wonderful blog full of travel and food posts. She is very pretty girl with a lovely smile. I am quite surprised with her amazing repertoire of recipes.

While selecting the recipes, I hit upon this wonderful recipe of custard tarts.

These tarts are pretty easy to make. The filling is a wonderfully creamy custard which complements beautifully with the biscuity short crust pastry base.


You can refer to Anwesha's original recipe here.

Here is how I made it.

Ingredients:

1/2 tablespoon all-purpose flour
1/3 cups milk
1/4 cup sugar
1/2 teaspoon  vanilla extract
2 large egg yolks, whisked
Pinch of cinnamon powder
1 ball of short crust pastry base


Process:

1. First you need to make the short crust pastry base. To know how to make this short crust pastry, refer here.

2. To make the custard base, add flour with the powdered sugar. Now add the egg yolks to this mixture.

3. Next, slowly add lukewarm milk and mix well.

4. Place this mixture over the gas on a low flame. Keep stirring to avoid formation of lumps.

 

5. The mixture will thicken. Take off the gas and keep aside to cool.

6. Now divide the short crust pastry into small balls, about 13 in number.

7. Roll the balls into small roundels (rotis). Grease small ramekins and place each roundel in the ramekin.


8. Spoon some custard into each ramekin. Make sure that the custard should not be filled to the brim.

9. Pre-heat the oven at 200 degrees for ten minutes. Place the ramekins in the oven (on the middle rack) and bake for 15-20 minutes. (I baked for 15 minutes)

10. Once the sides turn golden-brown, take the tarts out of the oven. Let it cool till you can touch the ramekins.


11. De-mold carefully and serve while warm.

Enjoy!

I am sending this recipe to the ongoing event on KFB "Know Your Blogger".