Kitchen Confidential

Fried Eggplant

During my college years, when I was in Bangalore, I spent sometime living with a very close friend of mine. She, being a Bengali, and being how Bengalis are about their culture, food and language, taught me a lot of what I know today about the state of West Bengal. Needless to say, one of the first few words I learnt from her in Bengali, could easily see me through any uninvited mishaps. Yes, like most of us, when asked to learn a language, I too wanted to know the big “bad” words.

Besides its language, West Bengal is widely known for its league of extra-ordinary artists. From admirable writers like Rabindranath Tagore, to talented movie-makers like Satyajit Ray, Bengalis have dominated every field from music, dance, cinema, and not to mention, sports.

With an abundance of culture in its offering, Bengal is not one to be left behind in its food. From their humbly delicious vegetables, to their mouth watering fish dishes, and their sweet tasting desserts, Bengal hosts a treat for any adventurous palate.

As I continue on my Culinary Journey to the whole of the Indian sub-continent, let me take a break in this wonderfully diverse state, to bring to you one of my personal favourites. A melt-in-your-mouth dish of eggplant slices smeared with spicy tangy spices, to tantalize the taste buds.

FRIED EGGPLANT

Prep time: 10 min | Cooking time: 30 min | Serves: 4 

2-3 medium-sized eggplants 2-3 tbsp light cooking oil 1/2 tsp red chilli powder

1 tsp garam masala 1/4 tsp amchoor powder salt, to taste

CUT eggplant into slices and let soak in cold water for 15-20 minutes. Pat dry and set aside.

MIX all dry spices, including salt, to form a spice mix.

HEAT oil in a pan and place eggplant slices without overlapping with each other.

LET eggplant fry on one side for 3-4 minutes on medium-high heat. Flip once, sprinkle each slice with spice mix, and let it cook on the other side.

FLIP slices once more, sprinkle spice mix and remove onto a plate.

Serve with steamed rice over Dal, with a side of Tomato Chutney, to relish a simple, yet wholesome Bengali meal.

Chilli Chicken

By the time I got home today, I was tired, a bit lethargic, and the pouring rain outside didn’t help liven up my spirits.

I’ve always talked about my love and appreciation for Indo-Chinese fusion cuisine. While I craved for the spicy goodness that it offers on this rainy droopy day, I was in no mood to drive through the bad weather to get a bite. No matter how strong a craving, I always feel that there must be a solution to it. And today, I found it in my kitchen.

Not one to be let down by the weather, I decided to brave the challenge and attempt to create my very own versions of our favourite Indo-Chinese spicy fare. Aah, I could already taste the flavours. Simple enough, I thought. And boy was I right! Don’t believe me? Well then, you’ll just have to try it out then!

CHILLI CHICKEN

Prep time: 10 min, Cooking time: 15 min | Serves: 4    

2-3 chicken breasts, cut into 1-inch cubes 1 medium-sized onion, sliced thin 1 tbsp ginger, finely chopped 1 tbsp garlic, finely chopped 2-3 green chillies, finely chopped 2 tbsp green onion, chopped 2 tbsp soy sauce

1 tbsp corn starch mixed with 3 tbsp water salt, to taste 1/2 tsp crushed black pepper 1/2 tsp red chili powder 1 cup water 2 tbsp cooking oil

HEAT oil in a non-stick pan and saute chopped green chillies, ginger and garlic till fragrant. Add chopped onions and fry till lightly brown.

ADD chicken pieces, and stir-fry till chicken gets cooked.

ADD salt, pepper, chili powder and soya sauce and cook for a minute. Add water and allow to come to a boil.

ADD corn starch mixture and stir till sauce thickens. Cover cook for 2-3 minutes, and garnish with chopped green onions.

Serve over warm steamed rice. Need to warn you though, eat with caution, for this can be very, very spicy!

Paneer Biryani

I had planned on taking a Culinary Journey throughout the Indian sub-continent in alphabetical order. But I’m sure, with my mood swings and many food cravings, I will be bouncing about the country from end to end. Nonetheless, I will begin my journey in Andhra Pradesh, or most importantly Hyderabad.

When one talks of Hyderabad, the first image that comes to mind for most is the Nawabi culture and its influence on the city’s architecture. But talk to a foodie like me, and all we can picture is the succulent Biryani that Hyderabad is so famous for.

Biryani is a one pot meal of rice, traditionally cooked with either Chicken, Lamb or a mix of vegetables blended and marinated in an array of various spices. The distinct aroma of the dish is set by the sprinkle of Saffron in the cooking process. While Biryani is cooked in as many ways as possible, the best flavour is derived from the authentic slow-cooking process.

Today, on our first stop in this deliciously mouth-watering adventure, I bring to you this finger-lickin’ dish. But let me warn you, once tried, this will remain a favourite in your recipe files.

Paneer Biryani

Ingredients:

2 cups Basmati rice 500 gms of Paneer (cottage cheese), cut into 1-inch cubes and fried till lightly brown on all sides 2 cups finely chopped onions 2 cups diced ripe tomatoes 1 tsp chopped green chillies 1 tbsp chopped ginger 1 tbsp chopped garlic 1 tsp red chili powder 1 tbsp coriander powder 1 tsp cumin powder 1 tsp garam masala

salt, to taste a pinch of saffron, mixed in 2 tbsp warm water 7-8 black peppercorns 7-8 cloves 2-3 bay leaves 1 cinnamon stick 1 tsp cumin seeds Fresh coriander leaves for garnish Sliced hard-boiled eggs for garnish (optional)

Method:

1. Par-boil rice and set aside. (You can use about 2-3 cups of water to cook 2 cups of rice. Just make sure the rice is not fully cooked through, or else the Biryani will turn out mushy.)
2. Heat oil and add cumin seeds. Add onions, garlic, ginger and green chillies, and fry on medium-low heat till they start to brown a bit. Add cinnamon, bay leaves, pepper corns and cloves, and cook for about 2 minutes.
3. Add tomatoes, salt, chili powder, coriander powder, garam masala and cumin powder. Continue to cook on medium heat till it begins to dry up and starts to give out oil. Add paneer pieces and cook for 5-6 minutes till it forms a thick, rich and dry gravy base.
4. In a non-stick deep pan, put a layer of the paneer gravy, without the paneer. Now add a layer of rice, topped with a layer of paneer. Alternate layers of gravy, rice and paneer till everything is used up. Make sure that the top most layer is rice.
5. Crush a pinch of saffron into 2 tablespoons of water and mix with your finger till the water catches colour. Pour the saffron water over the top layer of rice.
6. Cover cook for 15 minutes on a low flame, without stirring. Garnish with fresh coriander leaves and hard-boiled eggs (optional).

Serve warm with Raita.

Paneer Makhani

Our weekend was a blast. Me and hubby spent a good part of the day cleaning the house, and a better part of the afternoon in the kitchen together, making our favourite treats. There’s nothing better than spending a cold wintry afternoon in the warmth of your kitchen bumping into each other trying to food more into the pan and less on the floor.

After a successful feat a few weeks ago, Hubby Dear once again decided that we would cook a festive meal together. I held back and we compromised to make ONE dish together, while I would dish out the rest on my own. The reason was quite simple. I can be quite a control freak when it comes to cooking and my kitchen is my space. You’d have to fight me tooth and nail to convince me otherwise.

As I set the menu for the lavish dinner I had planned for later that day, I gave Hubby the liberty to choose what he wished to help with. After refusing about half of his requests, I gave in with one of the entre’s, only because it happened to be one of his all-time favourites.

It took a lot of patience, mainly from me, and tons of cajoling, obviously from him, and a while later, we had a result we would proudly display. Needless to say, Hubby Dear spent the rest of the evening informing guests how he had a huge hand in preparing the dish every time it was complimented. And tons of compliments it certainly got!

PANEER MAKHANI
INDIAN COTTAGE CHEESE IN A CREAMY SAUCE

Prep time: 10 min, Cooking time: 20-25 min | Serves: 4-6   

400-500 gms of Paneer, cut in 2-inch long rectangles 4 riped tomatoes, pureed 1 tbsp ginger-garlic paste 2 tbsp fine ground cashews 2 tbsp plain yoghurt, beaten fine 1 tbsp tomato paste

1 tbsp dried fenugreek leaves salt, to taste 1/2 tsp red chili powder 2 tbsp light cooking oil 1/2 tsp coriander powder water as needed

HEAT oil in non-stick pan and saute ginger-garlic paste till fragrant. Add tomato puree and cook till it begins to dry and give out oil.

ADD red chilli powder, coriander powder, cashew powder, fenugreek leaves and tomato paste, and fry for a minute or two. Add beaten curd, stirring well to blend in. Add water to make a thinner consistency and allow it to come to a boil.

STIR in salt and add paneer pieces. Cover and cook for 10-12 minutes, adding water it needed.

Serve warm with buttered Naan and Vegetable Pulao and enjoy this deliciously rich delicacy.

Spaghetti with Meat Sauce

Although I enjoy making elaborate meals and spending precious time creating culinary art, there are times when I just want to come home and not take more than a few minutes to whip up a delicious yet wholesome meal.

It is often at such times when i find retreat in my always over-stocked pantry. I love my pantry, and I sincerely believe that if I happen to have an unexpected emergency at hand, I’ll most probably be very well prepared to cook up a meal for 10 people using just the contents from it. I always make sure my shelves are well stocked with a variety of pasta, flour, canned beans, sauces and quick eats.

I always loved grocery shopping, which only added to my pantry stock. I love the feeling of losing myself in the aisles with the variety of oils, sauces and international fares. Learning to grocery shop the right way is an acquired art. It takes brain power and perfect precision, to buy things in just the right amount to stock a pantry. There were times when I would find myself staring at 5 cans of tuna, each with an expiry date well passed.

It took time, and a lot of practice, but I learnt. I now have a perfect pantry to help me build my meals each day. And at times like tonight, when all I want is a quick fix and hours in front of the TV, my pantry is what I can count on!

SPAGHETTI WITH MEAT SAUCE

Prep time: 10 min | Cooking time: 20 min | Serves: 4      

2 handfuls of spaghetti, boiled according to boxed instruction 1 pound ground meat (I used chicken) 2 cups pasta sauce 1 medium-sized onion, finely chopped

1 tbsp garlic, finely chopped handful of basil leaves, cut into ribbons 1 tbsp olive oil salt, to taste a pinch of dried oregano a pinch of dried parsley

SAUTE ground meat with chopped garlic and onions in hot oil till browned.

SEASON with salt, parsley and oregano, and add sauce. Cook for 3-5 minutes till it comes to a slight boil, and add basil leaves.

STIR in spaghetti and serve warm with a side of fresh baked garlic bread.

One-bite Wonders…

Diwali in my home, has always been centered around food. In fact, any occasion I can think of, revolves around us hovering over the stove while Mom dishes out treat after treat. Now that I have my own household to care for, the tradition still continues. Hubby Dear has already declared an open house to his tummy. Friends and family have invited themselves over and requests have been made and duly considered. And I’ve done my part as well, by promising each of them their favourites on the table.

As I while away my time in the kitchen churning up one request to another, I can’t help but take a time out to snuggle in a treat for myself. After all, festivals are for indulging, and who am I to defy tradition. So before I head back to cooking up a storm for this weekend, how about joining me for a cup of coffee and some tasty bites?

Here’s wishing all my readers a Very Happy and Prosperous Diwali!

SHAKKARPARE
INDIAN SUGAR COOKIES

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Prep time: 15 min, Cooking time: 15 min | Makes: A jar full of bite-sized cookies 

3 cups all-purpose flour 1 cup sugar 1/4 cup light oil

oil for deep frying water, as needed

MIX flour, sugar and a 1/4 cup of oil with enough water to make a firm dough.

DIVIDE the dough into fist-sized balls and set aside. Heat enough oil in a kadhai (wok) for deep frying.

FOR each ball of dough, roll it out to a circle of about 0.5 cm thickness. Cut rolled out dough into strips vertically, and then again horizontally, making about an inch sized strips.

FRY strips in warm oil till they turn golden brown. Remove on a paper towel, allow to cool, and enjoy with hot coffee/tea.

These lovely treats can be stored in an air-tight container for about 2-3 months. That is if you resist them that long!

Creating a Delicacy…

With my overly busy schedule these days, my days and not to mention evenings, have become more hectic. After spending a large part of the day commuting from one commitment to the other, there’s not much I want to do in the form of cooking. True, cooking relaxes me and brings about a certain burst of energy. But not when I’m famished and want something in my tummy pronto!

So while we’ve been having “purposely made” left-overs and quick-fix meals over the last five days, I knew I wanted something more last night. And I also knew I was willing to anything to make it happen.

Without any set plan in mind, I took a quick peak into my freezer. Aaahh… boneless chicken breasts! That’s always great to work with. So I set it in a big bowl of hot water to defrost and proceeded to watch my beloved Food Network! After all, Ina Garten was on, and despite the fact that I rarely use any of her recipes, I just love the way she presents it and the style she brings in.

So back to cooking! The chicken was all set and ready to be turned into a delicious lip-smacking meal. I came to a quick a quick conclusion of making some form of Chicken Curry, served with delicious Basmati rice and bowl of cold Raita!

A short peek into the fridge and pantry, and I was well on my way to create a delicacy. And boy did I hit the jack-pot! An hours later, the pot was licked clean with hardly enough for another meal. If only I knew how god it would turn out, I would’ve prepared enough to last me the whole week… Sigh!!!

Chicken Curry with Potatoes

Ingredients:

2 boneless chicken breasts, cut into 1-inch cubes 2-3 mid-sized potatoes, cut into quarters 2 large onions, thinly sliced 1/2 cup plain youghurt water, as needed 1 tbsp ginger, finely chopped 1 tbsp garlic, finely chopped 1 tbsp green chillies, finely chopped 1/4 tsp red chili powder

1/4 tsp turmeric powder 1 tsp coriander powder 1/2 tsp garam masala 1/4 tsp cumin powder salt, to taste 1 tbsp kasoori methi (dried fenugreek leaves) 1 tsp cumin seeds 2 bayleaves 1 long stick of cinnamon 6-7 curry leaves 3 tbsp cooking oil

Method:

1. Heat oil and add cumin seeds and curry leaves.
2. Once they start to splutter, add in ginger, garlic and green chillies, along with bay leaves and cinnamon stick. Saute for a few seconds and add in sliced onions.
3. Fry onions till they begin to brown, and then add salt, chili powder, cumin powder, coriander powder, turmeric and garam masala.
4. Fry till spices blend well begins to give out oil.
5. Add in chicken pieces and mix well to evenly coat with spices.
6. Add about 2 cups of water and let it come to a boil before adding in the youghurt.
7. Bring it to a boil once again, and when youghurt is completely blended in, throw in the potatoes.
8. Cover cook for 15-20 minutes on medium-low heat, till potatoes are tender, adding in more water if needed.
9. Add kasoori methi and cook covered for another 5-7 minutes.

Enjoy over plain boiled rice, with a side salad or Raita.

Pot(luck) Party

One pot meals are a great way on saving time when it’s called for. Sometimes all you want and need to do is put everything but the kitchen sink into one big pot and hope that it forms into something delectable. One pot meals are also a great way fo rme to clean up my fridge of leftovers. Many a times, I’ve added any vegetable within arms reach into a thick hearty stew.

But not today. I wasn’t in the mood for soup or stew. True, it’s droopy and cold out, but that just makes me crave for a huge helping of warm flavoured rice. A can of mixed beans, some left-over rice and a bag of cherry tomatoes struck a cord in my head. And then… everything was good again!

Mixed Bean Tomato Rice

Ingredients:

2 cups cooked white Basmati rice 1 can of mixed beans (kidney beans, chick peas, lima beans, and anything else you like) 1 medium onion sliced thinly 8-10 chery tomatoes, sliced in half or 1 whole tomato, chopped 2-3 cloves of garlic, finely chopped 1-2 green chillies, finely chopped

salt, to taste 1/4 tsp turmeric powder 1/4 tsp red chili powder 1/2 tsp mustard seeds a couple of dried curry leaves 2 tbsp freshly chopped coriander 2 tbsp cooking oil

Method:

1. Heat oil in a large pot and add curry leaves and mustard seeds. Once they start to sizzle, add garlic, green chillies and sliced onions.Saute till lightly browned.
2. Add tomatoes and cook for a few minutes till they begin to pulp. Add salt, turmeric and chili powder and allow spices to blend well.
3. Add mixed beans and let cook for 5-6 minutes.
4. Mix in cooked rice and stir-fry till each grain is well coated with all the spices. Add chopped coriander leaves and serve warm.

Enjoy with a side of Mango Pickle and cool Cucumber Raita.

Freshest amongst fresh…

Its been raining all through the past week. The weekend was predicted to be no better. So when we woke up bright and early on Saturday, we knew we had to make the most of the perfectly sunny day. The air was crisp and leaves coloured all over. It was a perfect autumn day!

So we got dressed in our comfortable shoes, and armed with a camera and the excitement of a child, we set out on our little adventure! The destination - a very well-known, very large farmer’s market.

Spending a warm day surrounded by the freshest of produce can perk up any foodie’s droopy mood. And that’s exactly what it did to me! Three fabulous shopping hours later, I had a fridge full of beautiful veggies waiting to become a piece of art. But while I still had to plan out and decide how I would go about celebrating my week’s menu, I already knew what desert was going to be.

We had picked up a basket of the freshest, reddest and plumpiest strawberries I had ever laid my eyes own. The best thing to do would have been to just enjoy these drops of heaven in the purest form, but a little chocolate on the side never hurt anyone. And I was not to be left behind!

Chocolate Dipped Strawberries

Ingredients:

A bunch of fresh strawberries, washed and thoroughly wiped dry 1 ½ cups semi-sweet chocolate chips

1 cup cream 1 tsp instant coffee powder 1 tbsp sugar 1 tsp pure vanilla extract

Method:

1. Heat cream till it is warm enough to melt the chocolate chips. Do not let it come to a boil.
2. Add chocolate chips, sugar, coffee powder and vanilla extract, and stir continuously till the chocolate starts to melt.
3. Remove the mixture from heat and keep stirring till chocolate melts nicely and forms a thick paste. Set aside to cool for 15-20 minutes.
4. Once the chocolate has cooled completely, dip each strawberry half-way into the chocolate and aet on a sheet of parchment paper.
5. Allow to cool till choclate firms up around the strawberries.