Thursday, November 14, 2019

Chilli basil fried rice: A quick weeknight meal

Does it ever happen to you that you come home after a long day at work, and all there is the refrigerator is a bowl of pain white rice? It happens to me so often I have lost count! So, here is just the recipe that can be made on such nights. It's super easy, and makes a perfect meal on a weeknight.

This recipe is inspired from my trip to Seam Reap, and you can read all about it here.

This fried rice is completely customizable, and you can make it vegetarian or non-vegetarian. Use chicken or fish or prawn or tofu or mushrooms or just vegetables of your choice. I personally like this best with chicken and prawn or chicken and mushroom.

Chilli basil fried rice

What you need

1.5 cups uncooked rice 
1 cube of Asian chicken stock (optional)

1-2 tbsp crispy garlic bits
Red chilli flakes

250 gm chicken cut into strips
50 gm prawns
or, other protein of your choice
1 tbsp cornflour 

1 tbsp oyster sauce 
2 tbsp soy sauce
1 tsp palm sugar or honey

6 shallots finely sliced
5 garlic cloves finely chopped
1 red bell pepper cut into strips
4-5 green chillies chopped
2 bok choy (stems and leaves chopped separately) 
20 basil leaves

How to 

Making the rice

If you have precooked rice, well and good. Otherwise, cook the rice in either fresh chicken stalk, if you have that on hand. Alternately , you can use chicken stock cubes.

Once the rice is cooked keep it aside to cool. Make sure the rice isn’t soggy. 

Prepping and add-ons

The crispy garlic bits are totally optional, but if you are not pressed for time this is a great way to add some extra flavour and texture to the fried rice. In a pan pour some white oil. Add the chopped garlic and fry on low heat until the garlic bits turn golden brown and fragrant. Scoop these out and better still strain the oil and to take out the garlic. You can save the extra garlic oil to drizzle on other dishes.

Sprinkle the cornflour over the chicken and prawn and mix thoroughly so the cornflower forms a thin layer over the chicken and prawn. This is give you silky smooth and tender strips of chicken and prawn. Keep aside.

Putting it all together 

Heat the garlic oil and add the chicken and prawn to this. Cook on medium high heat until they are cooked through and have a nice colour to them. This should take you 4-5 minutes. Take out from the pan and keep aside. 

In the same pan add a drizzle oil, and throw in the garlic and green chilli, and fry for a minute Then add the slice onion, bell pepper, and bokchoy stems. Fry on medium high heat for 2 minutes, or until they are slightly soft. 

Now, push the vegetables to one side, and crack two eggs into the pan. Scramble and mix with the vegetables.

Return the protein to the pan, and mix. Add the rice, and add the oyster sauce, soy sauce, and honey/palm sugar. Mix well. 

Throw in the bok choy leaves and give everything a good mix. 

This is a good time to do a taste test. You can adjust the salt by adding some extra soy sauce.

Turn off the heat and add the basil leaves.

Top with the crispy garlic bits and chilli flakes. Enjoy!

Monday, October 21, 2019

Warm brownies: The ultimate comfort food

I landed myself a new job! 

And, with that a whole lot of newness, and a sort of distraction as I busied myself with lots of other stuff. The blog unfortunately took a backseat, but I am back now, and for good!

I feel I ought to start with something sweet, and slightly celebratory, but in a casual sort of a way :) So, what I have today is the recipe for a delicious brownie. Generally speaking, I am not too much of a brownie person - unless of course it comes with vanilla ice cream - partly because I rarely find brownies that are really good. Let's be honest, I do not want a hot mess of gooey chocolate dropped on my plate in the name of a brownie! Most places serve brownies that are either too sweet and heavy or too dry and cakey. It took me two attempts to nail this recipe, and seriously guys this brownie is pretty epic! It's easy, it's tasty, and requires ingredients you probably already have at hand!

The weather is changing here in Delhi. The evenings are a tad nippy, and I like the idea of having a slice of a warm chocolate brownie with a cup of hot milk or coffee. We did that today, and it was especially nice after spending all day cleaning and getting the house ready for Diwali. We put up the lights, rearranged the pots, and did all our cleaning chores and then spent two whole hours lazing on the couch watching I Do Until I Don't on Netflix, while digging into a big slice of brownie and some hot milk.

Enough with the rambling already, let's get to the recipe. To check out the brands I used, just click on the links below.

A slice of goodness

What you need 

100 gm unsalted butter* 
60 gm dark chocolate
1 cup sugar**  
I tsp vanilla essence
2 eggs at room temperature
1/2 cup cocoa powder
1/2 cup flour
1/2 tbsp baking powder
1/2 tsp salt
Choice of nuts (optional)
8*8 square or round cake tin

If you use salted butter just reduce the additional table salt by half
** I grind my regular granulated sugar into a fine powder. Remember the kind of sugar you use will determine the quantity you require. If you use a whole cup of granulated sugar, the brownies will be too sweet.

How to

1. Preheat your oven to 180 degrees, and line your cake tin with parchment paper. 

2. Melt the butter and sugar in the microwave in 10 second bursts, whisking between each interval. Be careful to not overdo this as you can end up with burnt chocolate. It took me 40 seconds to do this. Once completely combined, keep aside to cool. 

3. When the chocolate has cooled completely, add the eggs and vanilla to the bowl. Do not add the eggs to hot chocolate, otherwise you end up with a bowl of chocolate scrambled eggs! :/ Beat until light and fluffy. This is important as it helps give brownies the crackly top that we all know and love. I recommend using a electric beater, but you could do this by hand - it will just take longer. 

4. In a separate bowl, sift together all your dry ingredients. Mix well. Add to the egg mixture in two batches. Fold in gently. You can add nuts at this time if you are using them. Pour the batter into your lined cake tin. 

5. Bake at 180 degrees for half an hour. The top should would have cracked ever so slightly, and this is exactly how it should be.
Your brownies are now ready to be devoured! Remove from the cake pan, and allow to cool slightly before cutting into slices or squares. 

6. These brownies taste best when slightly warm. I like to serve mine by heating them in the microwave for 10 or 20 seconds.  

Saturday, July 13, 2019

Gooey chocolate oats for breakfast

It's been an eventful few months but I'll get to that later. For now, here's a rich, chocolate oatmeal recipe for all cocoa lovers out there! 

Gooey chocolate oats with toppings

This recipe makes enough for one person. And, these are my standard measurements because Len prefers plain oats. Umm. Yes. He is weird that way!

What you need

1 cup milk
1 tsp cocoa powder, heaped
1/2 cup rolled oats, or plain instant oats
2 dates, pitted and chopped
1 tsp honey
1 pinch of salt

Choice of toppings:
For this variant I used chewy apricots, raisins, and cranberries, along with pumpkin seeds for some crunch. 

You can use any nut of your choice - almonds and walnuts are great. Along with fresh fruit. Mangoes and berries work very well with chocolate. 

How to

Heat milk and dates in a pan. 

Add cocoa powder and stir until well incorporated. Add the oats. Rolled oats take about 10-12 mins of cooking. Instant is done in just five. Sometimes I add some extra milk if it begins to look too dry. Remember it will thicken as it cools. 

Add the salt and stir. Like all chocolate desserts, salt does something magical to elevate the taste.

I like it slightly cooled or even refrigerated. Add toppings and honey. And if you really want to indulge, add a dollop of peanut butter. You will remember to thank me. I know! 😍

Enjoy your bowl of goodness.

Friday, May 17, 2019

Cold salad on a hot hot day

I have been meaning to post a couple of recipes lately, and trust me when I say this, I have struck gold - in the quick meal category - numerous times these past few weeks! But each time I thought of cleaning up the sketchy notes I had saved in my drafts, I would instead plug in my earphones to partake in my newest hobby. Audiobooks on Audibles. I finished 'listening' to my first audiobook on this fantastic platform, and boy, am I hooked! My cab rides are suddenly quite entertaining, and I no longer feel the need to hold a book up straight when I am reading late at night. Of course, it still begs the question, are audiobooks the same as reading a book? Perhaps not. But, on the whole, I would rate it as quite an enriching experience, especially when an able 'reader' lends his/her voice to the characters of your book.   

So, instead of my regular food talk, I thought I'd do something a little different today. Write about a book instead (followed by the customary recipe, of course). If you hate it, forgive me, I am completely out of touch - the last time I wrote about a book was during my time at the university, and it has been many years since!

So, here goes.

Dear Life by Alice Munro

This is my first Munro title, all thanks to an aunt who recommended her. Usually, when testing waters with a new author, I prefer to opt for an earlier work by the writer. It usually makes for a smoother introduction somehow. I have done this successfully many a times before; for example, two of my most favourite books of all time, are the earlier works of Milan Kundera and Herman Hesse. With Munro, I am not sure why I selected this title - her latest collection of short stories published in 2012. Perhaps, the title itself drew me to it. But, whatever it is, I don't think I could have asked for a better introduction to Munro's work.  

Dear Life is a compilation 14 short stories, with the last four being somewhat of an autobiographical nature by the author's own admission. Poignant yet truthful, they are simple, almost colloquially written. It is as if you were siting right next to Munro herself, on a cold winter evening, a mug of cocoa in your hands, listening to a retelling of an incident from her childhood, or perhaps an acquaintance, or neighbour. If I had to fit this book into one single genre, I would say it represents what is essentially a slice of life story. An event, a lover, a parent, or perhaps just a memory cut out from the lives of her characters. There is nothing grand about these stories, rather what makes them stand out is Munro's extraordinary treatment of her characters. And, in doing so, they come alive as vibrantly as her robust imagery of a Canada, 30, 50, or 70 years back. 

Would I recommend this book? Absolutely. If I had to read this once again, I would want to do this, curled up the top bunk of a long-distance train. It is one those books. Short. Sweet. Memorable. 

Sunday, April 28, 2019

Bengali fish curry for nobo borsho

I just realized I haven't done a nobo borsho special post, and we are already 10 days past the bengali new year - celebrated on 15 April. Saturday was well-spent, and I managed to get some cooking done, as well as tick off a bunch of things from my to-do list. Summers have set in, a big project at work has just ended, travel plans are on the card, and DIY ideas are soon to be executed! It is going to be a great year! 

I have not shared a fish curry recipe in a while, so thought this is a good opportunity to set the record straight. This post, however, is not so much about a very traditional recipe, rather an excuse to wish everyone out there Shubho Nobo Borsho, or happy new year! 
This fish curry made with a poppy seed paste, or posto, is not something my grandmother would have made, rather something you might find at a restaurant in Delhi serving Bengali food. It is easy to make, and requires minimum ingredients.

For this recipe I am using pangaash,a type of medium-sized catfish, with a mild fatty flavour. It is a very soft fish, and tends to absorb the flavours of the curry very well. It is also very inexpensive, making it a perfect choice if you are cooking on a budget. I think I tasted this for the first time in Bangladesh in 2012, and it has become a favourite ever since. It is also called Shillong in Delhi (nothing to do with the place though!), and is quite similar in flavour to its more expensive cousin, the long-whiskered catfish (Sperata aor), or as we call it in bengali, aarh.

Restaurant-style posto fish curry

What you need

500 gm fish
1 small onion, chopped
3-4 garlic cloves, chopped
1 tomato, chopped
4 tbsp poppy seed paste*
3-4 green chillies
1/2 tsp panch phoron**
1/2 tsp turmeric powder
Salt to taste
1/4 tsp sugar
Water, as required

How to

Marinate the fish with some salt and half of the turmeric powder for 15 minutes. Shallow fry or bake in an oven, and keep aside.

In a pan, heat mustard oil until its smoking point. Turn down heat, and then add the panch phoron to the oil. Once they begin to sputter, add the chopped onion and garlic. Add the remaining turmeric powder and some salt. Fry until golden brown. 

Add the chopped tomatoes, and cook this until the tomatoes are all mushy, and the oil starts to separate. If it gets too dry, you can always add a teaspoon of water to thin it out. This should take about 10-15 minutes. 

Add the poppy seed paste, and fry for another 10 minutes.

Add water, and turn up the heat. When the gravy begins to thicken, add the fish and let it cook for a couple of minutes. Taste for salt, and adjust if needed. Mix the sugar.

Turn of the heat, and keep the fish curry covered for at least half hour before serving. Enjoy with hot, white rice.

*Grind the poppy seeds with some water to make a fine paste. I find that the best way to do this is either using a dry grinder, and then mixing the poppy seed powder with water to make the paste. Alternately, first add the dry seeds to a grinder, and then add water. If using this method, I like to grind the seeds for a minute or two, and then let them sit for 15 mins in the grinder. This ensures a better uniform paste.

**Panch phoron is a mix of five whole spices. Use equal portions of nigella, black mustard, fenugreek, fennel, and cumin seeds. 

Saturday, March 30, 2019

DIY for a hot Delhi summer: Make some raisins at home

The white, hot season is upon us. Well, almost anyway. The flowers of spring have started to wilt, and the landscape will soon take on that dull, brown hue. Somehow, nothing, nothing ever prepares you to deal with the heat of a Delhi summer. I often find myself amazed at how the weather oscillates as it does here. From the biting cold of early January to the blazing heat of June. There are some perks, of course - of summers, I mean. It brings with it some of my favourite fruit of all time - mangoes, watermelon, lychee! :D

While we look forward to whipping up some delicious smoothies, we have also been thinking of ways to make use of the summer sun. And, then, dad came up with a brilliant idea. Raisins!! 

Raisins to serve!

When the price of grapes had gone down last month, we bought bags and bags of that stuff. Dad suggested we sun-dry some, to make raisins. I was quite cynical, of course, about the whole thing. Would it work? Anyhow, they were washed and cleaned, and we spread them out on plates covered with a thin muslin cloth, and put them out to dry. Two weeks later, I was amazed to find that it worked! Now, we have our own homemade, sugar-free, delicious black raisins! And, guess what, I just bottled the first jar. 

Store in an airtight glass container

These raisins are dark, and wrinkly, slightly chewy and sweet, with just a hint of tang. Delicious to snack on as is, or in oats or with pancakes or anything else!  As the sun gets stronger, dehydrating fruit will be a piece of cake. The plan is to make more raisins - the green ones are out in sun presently, followed by sun-dried tomatoes (in olive oil). 

How to

Wash and clean grapes of your choice. You can do this with any kind - black, green, seedless or any other variety. Just remember if you dry a full plate of grapes, you will probably end up with one small jar because the grapes will shrink as they dry out.

Spread out in a single layer on a plate.

Cover with a clean cloth or a net mesh, and keep out in the sun.

Green grapes being dried 

Remember to bring them in at night (or, if it rains!)

Be patient. Soon, you will have a pantry filled with jars of delicious dehydrated fruit, ready to top over desserts, or eat as is :)

Saturday, March 16, 2019

Breakfast for a Monday morning

Lately, I have been waking up a lot to dawn chorus. It is a wonderful feeling, and I can even tell you the order in which the birds start chirping in the morning. At the break of dawn, it's usually the crows - they are the first ones to rise I think, and then the melodious songs start. So, by the time my alarm goes off I am usually half awake thanks to bird songs. It's a different matter of course that I often spend an hour lazing in bed even after the second alarm goes off, before I jump out in an attempt to make it out of the house on time.

So, today I thought I'd talk a bit about breakfast. This is because as far as meals go, I think I do my best in the morning. My breakfast needs to be perfect. I can go buy a plate of rajma chawal for Rs.20 from one of those jan aahaar kiosks if need be, but if I need to compromise on breakfast, it's not a happy day. I had shared some of my favourite oatmeal recipes in the past, so I thought of doing a savoury breakfast post today. This is one of my current favourites - essentially a sandwich filling, but would be great as a filling in anything else too: pies, wraps, or whatever. What I love about this recipe is that I can easily make it ahead of time and store it in the fridge, ready to be slathered on to a piece of toast any time I want.

I call this my Red-Green-White filling because it has all these colours in equal measure: red from the tomato, green from the pesto, and white from the mushroom and cream cheese! This recipe makes enough filling for one sandwich - just enough to keep hunger pangs at bay before I break for lunch. However, it can just as easily be doubled (or tripled, or more...). This is a great choice for a picnic lunch or an evening snack as well. I like to make this at least once a week, when I am in the mood for some extra indulgence - especially on a mean Monday morning! 

Loaded with goodness

What you need

3 large button mushrooms, or other mushroom of choice, cut into thick slices
Quarter of a large tomato, chopped into small pieces
1/2 tsp pesto
1 tsp cream cheese
2-3 drops of olive oil
A pinch of salt
A few pieces of black olives (optional)
2 slices of bread, toasted*

*I love garlic bread with this filling, but any kind of bread works. If you like you can always add a pinch of garlic powder to the filling for that extra garlicky kick in your sandwich.

How to

Smear a few drops of olive oil on your pan, and add mushrooms. Sprinkle salt, and allow the mushrooms to sweat. The water from the mushrooms will stop them from burning. When they start to get a bit toasty, add the pesto and mix.

Add chopped tomatoes. Give it a good stir. After a minute, add the cream cheese and mix everything together. Turn of heat. Allow the sandwich filling to cool slightly before spreading on a piece of warm toast. Top with the sliced olives.

Enjoy immediately. If packing for later, you can spread this on fresh bread, and toast or grill the sandwich just before having.

Crusty bread with a warm filling

Monday, March 4, 2019

Lemon butter cookies for the happy soul

There is something magical about lemon and butter, wouldn't you agree? And when you bring them together, be assured good things will happen. We have been having a spate of gloomy weather here in Delhi. Spring took a roundabout, and it feels like we are heading back to winterland. Personally, I love this sort of weather. Overcast skies make me happy, and also set the stage for the best baking experiences ever! It's like having a radiator (read oven) with a delicious smell! Who can resist that?!

These are butter cookies with a wonderful lemony flavour. I could easily polish off a box of the plain butter ones, but the lemon ones are divine. The lemon zest lightens and brightens the rich sweet taste of the butter cookies. And trust me when I say this. You MUST try these at home. If you like baking, make these soon. If you don't, learn to bake and make these anyway!

Cookie time 

These lemon butter cookies require just FOUR ingredients that you probably have at home anyway. I made these for the first time long long long time ago. Probably one of the first few things I ever baked. 

This recipe makes roughly 20-25 cookies, not a large number at all, if you consider how fast these will disappear into the dark depths of your tummy (big goofy grin)! Double if you want more. The dough can be made ahead of time and kept in the fridge for a couple of days wrapped in cling film.

Enjoy with a cup of milk tea or coffee, or as a snack to kill those mid-day hunger pangs. 

What you need

125gm butter, at room temperature 
1/2 cup icing sugar 
1 cup flour
Zest of 2 lemons

How to

Ideally you will need an electric mixer for this recipe but if you don't have one, it's still doable. It will take a wee bit longer though, and a bit of arm-work but, hey, it's totally worth it! 

Start with the butter at room temperature. If it's too warm or too cold where you stay, you can do what I do. Microwave and refrigerate until the butter is nice and soft, but not entirely melted.

Use the electric mixer to cream the butter with the lemon zest. Do this until pale and fluffy.

Once this is achieved, add the icing sugar. Mush it around with a spatula before you turn on the mixer again - you don't want icing sugar flying all over your kitchen! Continue beating the butter and sugar, until you have the consistency of a rich buttercream. 

Stir in the flour and combine well with the buttercream. You will have a very soft dough at this point. Chill in the fridge for 30 minutes. 

Take equal sized balls (roughly a teaspoon) of the dough and press down gently with the back of a fork for a criss cross pattern. Line them on a baking sheet with some space in between. They spread a little as they cook. 

These look tiny but as they cook
they will spread and rise

Bake them in a preheated oven for 15 minutes, or until they are a slight golden colour. Remember that they will harden as they cool, so don't worry if they seem slight springy when you take them out of the oven.

Cool completely. These are best after a couple of hours of cooling. Store upto two weeks in an airtight container. 

I love the criss-cross
pattern on these cookies

Sunday, February 24, 2019

Mirza Ghalib's haveli and sheermal from Old Delhi

As a child I was a fairly frequent visitor to Ballimaran, all thanks to my father's college friend who lived there. This is long before Delhi Metro made it easy to commute across the city, and food walks in Old Delhi were less heard of. Anyhow, there came a time when I could proudly navigate my way through the labyrinth that is Ballimaran - all the way from Hauz Qazi Chowk where we would park our car, right up the narrow, steep stairway to his house. Why did I visit? Well, the food, of course. The best biryani and the best korma I have ever tasted, was in that household. But my most favourite thing to eat was sheermal, and I have never found one anywhere else that was just as good. 

Over the years, our trips became less frequent, and when uncle moved houses, our visits to Ballimaran stopped entirely. And then last weekend, all thanks to a slight case of FOMO, Len and I made our way to the old city to check out Mirza Ghalib's haveli in the heart of Ballimaran. This is the house where Ghalib spent the last phase of his life from 1860 to 1869. In retrospect I must have passed by that crumbling building many times in my childhood, but there was no museum back then. A small part of the house was converted to a museum in the year 2000, and has been open to the public ever since. 

The museum itself isn't much to write about - two rooms containing a stone bust of the poet, three dusty hand-written manuscripts, and a glass case with some clothes belonging to the great man. The rest of the haveli seems to have been usurped by settlers over the last few decades. 

Inside Mirza Ghalib's museum in Delhi
Relics of the past

Getting there

The closest metro station is Chawri Bazaar, and getting to the haveli is a piece of cake if you can brave the maddening crowd of people, rickshaws, two-wheelers, carts, and what-not! Google Maps showed us a mere 900m from the Hauz Qazi exit to the museum, but the walk seemed very, very long! 

Ballimaran streets

Between checking Google Map on my phone and ensuring I did not get run over by a cycle rickshaw, there was little time to admire the place. But even then the museum was only a part of the bigger picture. The crumbling buildings, the chaos of Lal Kuan bazaar, and the nostalgia of revisiting a place I frequented in my childhood, all added to the charm.

The Hamdard main office is one of the landmarks of the area

Finding food and reliving memories

On the way back, we snuck into a tiny hole-in-the-wall kind of a shop to pick up sheermal and tandoori roti. These were priced at Rs.25 an Rs.6 each. The latter we consumed on our way back to the metro station - a bit like a Parisian would have his baguette while heading to the subway :) This made for a delicious lunch. 

The fluffy white tandoori rotis are salted, and will melt in your mouth, while the the rich, sweet flavour of the sheermal is absolutely decadent. We had the sheermal for dinner, warmed for 30 seconds in the microwave until they were tender and fragrant. I did miss the korma though - the perfect accompaniment with these flatbreads - but I have saved that for another day. And another adventure.

They say sheermal somewhat resembles a Danish pastry! 

Sunday, February 10, 2019

Third time's a charm: Lal maas for dinner

I had a rather annoying start to the day yesterday. Food-wise that is. It started with a failed attempt at making Vietnamese egg coffee at breakfast, followed by a messed up dalia khichri episode during lunch all thanks to a leaky pressure cooker gasket. I was getting a bit jittery by this time. My cousin was coming home for dinner. What if it was one of those days when everything went wrong?! And, I am one of those people, who would kill myself in the kitchen slaving over a complex recipe just to see that OMG WOW expression on the faces of my guests! Ummm, yes, I can be that lame. 

But, it seemed pretty pointless to cry to cry over spilled milk - figuratively speaking, of course (I did not spill milk yesterday!), and so I did what I have done since childhood - when faced with tough decisions and hardships, hit the bed! There's nothing like a satisfying nap to get a fresh start on a problem situation. When I woke up, I knew exactly what I needed to do. I chucked the fancy-smancy 3-course meal ideas I had planned upon, and decided to stick with what I understand best. Curry, of course.

The last time I had made lal maas, I had tried a healthy rendition of the recipe, and realized some recipes you DON'T mess with! You cannot cook a bland, oil-free lal maas!! This was soon after my trip to Jodhpur, where I had tried the dish for the first time. Smack in the middle of the gorgeous Mehrangarh Fort, my meal at Chokelao Mehal restaurant was unforgettable. And, just like that overcast afternoon, I wanted a fiery red curry and no more culinary faux pad for the day. And for me, third time was a charm. Things went as per plan. The lal maas was finger-licking good! Rich, flavourful, and robust. The sweetness from the ghee along with the fiery dried chilly is to die for. Really! It's just that good! Best enjoyed with a plate of steaming hot rice, or freshly made tawa rotis. 

Lal maas

What you need

1 kg mutton, get your choice of cut, but boned is preferable 
3 onions, medium sized, finely chopped 
8-10 cloves of garlic, finely minced
Quarter cup, ghee, or clarified butter
200 gm thick curd
8-10 dried red chilly (or as per taste)
2-3 tsp red chilly powder
1 tbsp turmeric powder
1 tbsp coriander powder 
1 tsp cumin powder
3 black cardamom 
4 green cardamom 
1/4 tsp cinnamon powder, or a small 1/2 stick 
Coriander leaves, finely chopped to garnish 

Equipment: Use a pot with a tight lid for this recipe. 

How to

Before you start, soak the dry red chilies in a bit of water and allow them to soften. Also mix the dry spices with the curd and keep aside.

Heat ghee in a pot and add whole spices. When they start getting fragrant add the chopped garlic. After a minute or so, add the chopped onion and a bit of salt as you fry it. This will help the onion to soften faster. Fry until they turn to a golden brown colour (and your kitchen starts smelling incredible!)

Add the mutton and fry for a few minutes until you see some colour on the meat.

Add the spiced curd and mix well with the mutton. You might want to turn off the flame as you do it because adding curd to a hot pot can lead to curdling.

Cook this on low to medium heat until all the moisture from the curd has evaporated. The oil will float to the top and edge of the pot at this point. This process should takes around 15 minutes or so. 

Then add warm water and cover the pot tightly with a lid. Allow to simmer for 20 minutes. Taste for seasoning and adjust if needed. 

When the oil separates and the gravy is thick, turn off the heat.

Add chopped coriander leaves to garnish. 

Tuesday, January 1, 2019

Cinnamon ginger marmalade cake

This beautiful morning deserves some extra loving. And, so here is a orange spice cake that is best enjoyed with a steaming cup of chai.

Cinnamon-ginger-marmalade cake

What you need 

225gm flour
175gm caster sugar 
175 butter, at room temperature 
3 eggs
2.5tsp baking powder
1.5tsp cinnamon powder
1tsp ginger powder
1/5tsp allspice powder
1 tbsp cinnamon sugar 
1tsp salt
150gm good quality marmalade, plus extra for brushing

1 8-inch cake tin

Electric whisk or wooden spoon

Aluminium foil

How to

First things first, grease an 8-inch cake tin with butter or oil. Preheat your oven to 180 degrees. 

Let's start with the dry ingredients. Sift together the flour, baking powder, and salt along with the three spice powders - cinnamon, ginger, and allspice. Keep aside.

Now for the wet ingredients. Cream together the butter and sugar until fluffy. Add the eggs, one at a time (to avoid splashing raw eggs all over!). Lastly add the marmalade and give it one quick mix with the beater. I used a hand-held electric mixer but a whisk should be fine too.

Add the flour mix into the wet dough and fold gently. Do not beat it at this stage. Fold until the dry and wet bits are mixed. Do not over mix. 

This is a thick cake dough so you might need a spatula or spoon to transfer the cake dough into your tin. Once you do this, level it as best as possible using a spatula or the back of your spoon. 

Spread it out as evenly as
possible and try and fill in
the edges as well. But don't
sweat it, it will all work
out in the end.

This cake takes an hour to bake. And I find that it bakes well if you cover the sides of your cake tin with aluminium foil.

After about 30 minutes, or when the top of the cake begins to turn brown, loosely cover the tin with foil. This will prevent your cake crust from burning. But remember to do this quickly without taking the tin out of the oven. I simply slide a slightly crushed piece of foil over my cake tin so it can prevent direct heat from the heating rods on top.

If you use a large oven this might not be such a problem but if you use a 28-litre OTG like I do, you might have to keep checking on your cake. 

After an hour, take the cake out and insert a skewer or toothpick to check for doneness. If it comes out clean it's done. You could also gently press the cake at the centre. It should feel firm and usually by this time the edges of the cake pull away from the cake tin. 

Let the cake cool

Sprinkle the top of the cake with cinnamon sugar. Let it rest for 10 minutes before turning it over. Sprinkle more cinnamon sugar on the other side and finish it off by spreading a generous layer of warm marmalade on top. 

Spread some good quality
marmalade on top of the cake.
Do this when the cake is
still warm

Cut into wedges and warm them in a microwave before serving. You are now ready to savour the fruits of your labour with a steaming cup of milk tea on a cold winter morning.