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Found 13 results

  1. Sanjiv Sood

    Heritage Food

    Since early 1900’s, over 110 years since the Nayeem's/ Monem's built their Calcutta home, the legacy of their culinary skills and connoisseur habits still continue. The sprawling heritage building on Rawdon Street that still house some of the Nayeem/Monem brothers is almost a relic now, but years ago it used to be a throbbing epicenter of culinary delicacies that the East Indian Mughlai food is celebrated for. I captioned this as ‘Heritage Food’ because: although clone of this food is abundantly available in Calcutta's many restaurants, but the real, to die for is hard to come by unless it is from a family that has reared the art and conveyed its legacy through the times. The Khansamas are commendable too, they have lived there for generations, reposing their trust and faithfulness towards the family and preserved the legacy of the delicacies through times. Seher our hostess was on her toes all 3 hours of our festivity like a bee running errands to and fro the kitchen. The summer heat was no deterrent rather it boosted the desire to do complete justice to the spread. Jaffer took interest in explaining the history of all he prized skulls and stuffed heads of Tigers / Deers etc that adorned the walls. Especially the real big kill a 14' Foot Bengal Tiger which still looked majestic as it was. The spread was basic Calcutta Mutton Biryani sans the Egg though! Mutton Korma, Chicken Champ and Shammi Kebabs. It was just the right variety in wholesome quantity. Each item was a delicacy in its own right and one could say nothing but devour the perfection of the cooking and delicate flavours. Proof of the pudding can be seen in one of the snaps, that could be half a Kg of Meat bones!! It was one of those great evenings wherein I could not find any if’s or buts nor could I have said “had it been better this way or that way”, nor any such comment about the food, although being quite capable of doing it to a Michelin Star Chef’s spread.
  2. chiro

    Rezala

    Dear All, I am from Kolkata, now living in UK. The only time I cooked rezala properly was from a recipe by Chitrita Bannerjee called seasons of bengal..I think. It was never the same afterwards, ever. Any suggestions. Also, first time ever on this forum Thanks Chiro
  3. Hi everyone, I am a homemaker from Singapore. I have been cooking mutton curry for my family for awhile now However, I always find that the result is not up to expectations. The mutton pieces are always cooked on the outside, but its dark pink in the inside. Will appreciate it if someone could give me some tips to help improve this situation with my mutton curry. Thank you!
  4. hello to all, I am going to share recipe of hyderabadi kachche gosht ki dum biryani. try it & enjoy, all comments are welcome. first let us have some basic tips to make a good hyderabadi biryani. 1. use large bottom area pot (degchi , cooker with large bottom area can also be used) so that mutton fits in single layer at bottom. it should be preferably copper vessel. 2. seal pot with dough or wet kitchen towel for sealing & put some weight on lid. 3.Don't marinade in fridge, keep it at room temperature as enzymes present in papaya paste & curd works better at room temp.. 4. curd should be thick & whisked. & prefer mutton & rice ratio 1:1. 5. As meat tenderizer raw papaya paste of green skin & little flesh can be used. But it is better to use baking soda to tenderize meat instead to search for green papaya. To use baking soda, put 2 tsp of baking soda on 1 kg meat & rub it well, let it sit for 1/2 hr. then rinse meat off to get rid of baking soda flavour. Now marinade this meat to get very tender meat in biryani. RECIPE: Ingredients: for marination of mutton: mutton(goat,lamb)- 1 kg, raw papaya paste(if using)- 4 tbsp, curd- 2 cups, ginger-garlic paste- 3 tbsp, salt- 4 tsp, crisp golden fried onions- 2 onions, mint leaves(chopped)- 1/2 cup, coriander leaves(chopped)- 1/2 cup, green chillies(slit)- 4 nos, mace- 1/2 flower,nutmeg-1/2 tsp, cumin powder- 1 tsp, coriander powder- 1 tsp, garam masala(store bought, or grind 4 pcs cinnamon sticks(1'' each),2 nos black cardamom,6 nos green cardamom,6 nos cloves,2 nos bayleaf, 1 tsp black peppercorns) - 1 tsp, red chilly powder- 1 tbsp, turmeric powder- 1/4 tsp, lemon juice- 3 tbsp, ghee or leftover oil after frying onions- 6 tbsp. for partial cooking of rice: basmati rice or long grain dehradun rice- 4 cups, black cumin- 1 tsp, bay leaf- 2 nos, cloves- 3 nos,green cardamom- 3 nos, black cardamom- 2 nos, cinnamon sticks- 2 pcs(2" each), black peppercorns- 10 nos, star anise- 2 nos, salt- 4 tsp, oil- 1 tbsp, water- 2-2.5 times of rice i.e. 8-10 cups. for dum cooking/layering: crisp fried golden onions- 2 onions, saffron- 10 threads dissolved in 1/2 cup warm milk, lemon juice- 2 tbsp, if you want to use red/orange colour instead of saffron, dissolve 1/8 tsp of colour in the lemon juice & use milk without saffron. ghee- 3 tbsp, kewra or rose water- 1/8 tsp, dry fruits(optional)-some almonds, cashewnuts, raisins. procedure: 1. marinate mutton for 4-8 hrs. 2. when ready to prepare transfer mutton along with marinade to degchi. 3.soak rice for 1/2 hr. 4.heat water in a separate vessel along with oil, salt & whole spices for partial cooking of rice. 5.when water starts boiling add rice & cook for 5 minutes so that it gets cooked to 50%. 6.drain rice in colander & transfer it over muuton in two layers. 7.on first layer of half of rice put layering ingredients, then transfer rest half of rice as second layer. 8. now comes the most difficult part: time & temperature, as the outcome of biryani depends on this only. seal the degchi/cooker & put it over direct high heat( highest temperature) for 10 minutes. then take a flat dosa tawa & put degchi over it & put it over direct high heat for 5 minutes. then reduce heat to lowest & cook slowly(DUM) for another 45 minutes on tawa. by this time fragrance of biryani starts wafting in your kitchen. turn off heat,wait for 5-10 minutes, open the lid, garnish with chopped mint, coriander leaves, fried onion & serve hot with raita. infos: 1. for chicken: everything same except: marination time - 1-3 hrs & cook for 10 minutes on direct high heat & then cook on lower heat for 30 minutes on tawa. 2. reduce cooking time if quantity is less. for 1/2 kg meat & 2 cups rice: 10 minutes high heat & 35 minutes on low heat. 3. normally it needs 3 tbsp oil & 1.5-2 tsp salt for cooking of 1/2 kg meat, & 1 tbsp oil & 1 tsp salt for 1 cup rice. 4. during high heat phase of cooking meat releases its moisture, then in low heat phase it absorbs spices, oil, salt & gets cooked.
  5. Suresh Hinduja

    Saoji Chicken

    [media]http://www.youtube.com/watch?v=zCxp-VUT2lo&feature=fvwrel[/media] Inspired by this rare cuisine, I decided to take a shot at it tonight and made what I think is a rustic dinner. A Nagpur ploughmans meal. Nagpur Saoji chicken curry, Jowar bhakri, Karela fry, Kala Jamun, Amba lonche and Puran Poli The chicken was delicious and reminded me of a Kolhapuri Tambda rassa. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_45108.jpg[/img]
  6. Raunak

    Kosha Mangsho

    From the album: Random Clicks

    © Raunak

  7. From the album: Random Clicks

    © Raunak

  8. jyotirmoy

    Malai Mangsho

    I was reading the book written by Renuka Devi Chowdhurani and find it so amazing. The sheer weight of knowledge and discipline have added so much value to this book that contains hundreds of recipes handed down by generations..... Among the heap of exotic mutton recipes I picked up one which had the least number of ingredients and simple ingredients. The cooking methode was also the simplest possible. The ingredients are: meat, potatoes,shallots,freshly ground black pepper powder,cream,sugar,Salt. The meat is sauted coated with cream & pepper, then oil, shallots and potatoes are added. I am unable to reproduce the recipe because of copyright issues. But I can say that the end product was simply superb. I wish someone publishes a translated version of this gem of a book.
  9. SAUCY

    Kheemo - Kheema

    Kheemo - Kheema Ingredients :1 kg - Minced meat (can use Mutton or Chicken here)2 Onions chopped + 2 Tomatoes chopped + 2 Potatoes cut in cubes1/2 cup Green peas (optional)+ 3-4 Bay Leaves + 3-4 Green chillies - chopped1 tsp Gara asala + 1 tsp Turmeric powder + 1 tsp cumin seed powder1 tsp coriander powder + 1 tsp red chilli powder + Fresh coriander leaves for garnishingMethod:In a deep pan heat oil and add bay leaves, green chillies, fry for a min. Add chopped onions and gara asala powder, fry till onion turns light brown. Add turmeric powder, coriander powder, cumin seed powder, red chilli powder and salt. Fry till the spices are cooked. Add tomatoes and fry. Add the meat and fry, when oil seperates, add the potatoes & peas. Add some water, simmer for 15-20 mins or till meat is cooked. Garnish with fresh coriander. Serve. Best eaten with pao.Enjoy !Saucy
  10. Seyal Teevan - Mutton cooked in a special Sindhi recipe Portion: Serves 8Ingredients:1 k utton Chops6-8 Baby potatoes5-6 Big Red onions - Medium chopped5-6 Big Tomatoes - Medium chopped1 Big pod of Garlic + 3 inches of Ginger or 2 tsp of Ginger + Garlic paste + 4-5 Green Chillies chopped1 tsp Turmeric Powder + 1 tsp Red Chilli Powder + 1 tsp Peppercorns (Kal irch) - crushed not powder2 tbsp Gara asala Powder + 2-3 Bayleaves + 2-3 Big Black + 2-3 Green Cardamom (Elaichi)1 cup fresh curd/dahi/yoghurt + 10 tbsp of cooking oilChopped coriander leaves - for garnishing + Salt to taste + 100 ml waterMethod:On high flame, heat all the oil in a big deep pan or your pressure cooker, fry the ginger + garlic for 1 min, add all the onions and fry until light brown. I prefer red onions as the pungency goes best with meat dishes, add the mutton and fry it for another 10-15 minutes . Half way thru frying the mutton add the turmeric, red chilli, gara asala powders, green chillies, bayleaves, black pepper and salt. Later add the tomatoes andcook till dry. Then add the curds and cook for 5 mins. Add the water and the baby potatoes. Keep stirring well at all times as we are cooking on high flame.Now from here we either cook the meat further on low fire for 10 mins with the pressure cooker lid but without the whistle or we pressure cook it for 3 whistles. The gravy must be thick. These are my approximations, kindly use your judgement.Sprinkle some chopped coriander leaves on top and serve.The meat should be fresh as it will cook faster, if it is frozen then thaw it in a microwave for 15-20 mins. Most microwaves have auto settings, you press defrost, meat, 1kg and start.This dish goes best with hot rotis, chappatis or pao.Enjoy !SAUCY
  11. SAUCY

    Sindh utton / Chicken Biryani

    Sindh utton / Chicken Biryani Serves 8Ingredients:1 k utton / Chicken1 kg Basmati Rice ­ pre-soaked for 30 mins.1/2 kg Tomatoes - chopped1/2 kg Potatoes -­ cut into big pieces half boiled2 Med Onions - chopped250 gms Curds/Dahi/Yoghurt2 tbsp Garlic n ginger paste + 1 tsp Red chili powder + 1 tsp Cumin - (Jeera)8 Green cardamoms (choti elaichi) + 4 Black cardamoms (badi elaichi)6 Green Chillies10 Cloves - (Laun Lavang + 10 Peppercorns - (Kal irch) + 1 Cinnamon stick (Dal Chini)2-3 Bay leaves (Tej Patta) + 2 tsp Mint leaves (Pudina) + 2 tsp Coriander / Cilantro (Hara Dhaniya)2 pinch of saffron ­ soaked in little water. Salt to taste + Oil / Ghee for frying + Water for cookingMethod:Half cook the rice and keep aside, do not drain.Heat oil in a big deep pan (kadai/pressure pan), fry the onions till light brown, add garlic, ginger, salt, red chili powder, cloves, cardamoms, jeera, bay leaves, peppercorns, cinnamon, curds. Fry till the masala is cooked well. Add the meat and tomatoes and fry more. Add water and cook on low heat till meat is cooked and water dries. Add green chilies, mint, coriander and potatoes to the meat. I add 1 tbsp Ghee here for flavour. Add the half cooked rice now with remaining water of it onto the meat. Cover with lid and cook on low heat till rice is done. Sprinkle the saffron n water on the biryan n such a way as only the top layer gets it, this way when you serve, mix it and get two coloured rice. Some people add food colour to get the red colour effect. You can have this with onion or veg raita, salads and pickles. Off course not, sindhi's dont have papads with everything, but you can if you want to here, fried papads will go nicely.Enjoy !Saucy
  12. edibleindia.com

    SALI BOTI

    SALI BOTI Serves 6 Ingredients: 1 kg mutton, cubed 5 onions ground to a paste 1 tbsp. ginger-garlic paste 1 cup tomato puree ½ cup curd 1 ½ tsps. chilli powder 1 tsp. Turmeric powder 1 tsp. garam masala powder 2 tsps. Sugar 200 gms potato straws (sali) Oil as needed Salt to taste Method: Marinate meat in all ingredients except oil and sali. Leave for an hour. Heat one cup oil in a pressure cooker and add meat. Stir fry till brown. Add 2 cups water and pressure cook till done. Turn out and serve covered with potato straws.
  13. edibleindia.com

    DHOI MUTTON KHORMA

    DHOI MUTTON KHORMA Ingredients: Serves 6 1 kg mutton, cubed 6 potatoes. peeled 4 onions, chopped, ground 1 tbsp ginger-garlic paste 1 cup curds 1 tsp. turmeric 1 tbsp. chilli powder 1 tbsp. garam masala powder 1 tbsp. sugar 2 bay leaves 1 cup oil salt to taste Ground coarsely: 6 peppercorns 1 ½ tsp. aniseed 6 cloves 3 cardamoms Method: Mix meat, curd, chilli, turmeric and garam masala powders. Add ginger-garlic paste, salt and sugar. Reserve for 3 hours. Heat oil in a pressure cooker. Add whole crushed spices and bay leaves. Add onion paste and brown. Add tomato paste and brown.Add meat with marinade. Brown till oil separates. Add 2 ½ cups hot water, salt if needed and cook slowly till meat is soft.
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