Paint the World Red with La Tomatina Festival

The great cultural extravaganza Spanish food fight festival, La Tomatina is here. Hope you enjoyed my last year’s tomato and meat recipe, Meatballs with Fire Roasted Tomato Sauce. The fest gets popular from year to year with the streets of Bunol running blood red with juicy tomato. The festival is welcomed by singing, dancing, parades, fireworks etc.

The festival is complete fun but let's adhere to the rules as well. Just have a look:-

-Bring your goggles to avoid acidic tomato pulp going into the eyes

-Squish tomatoes before throwing on one another such that it does not hurt anyone

-Avoid bottles and other sharp objects

-Girls must wear bikini underneath clothes

-Wear tight and strong shoes.

Let's add some more spice to La Tomatina with Spicy Fire Roasted Tomatoes and Tortellini Soup

Ingredients:-

1 Clove Garlic,

Salt as required,

6 oz. fresh Tortellini,

1 quart Chicken Broth,

8 leaves chopped Basil,

1 chopped Green Chilly,

10 oz. chopped Spinach,

Black Pepper as required,

2 tablespoons Unsalted Butter,

Freshly grated Parmigiano-Reggiano,

14 oz. canned diced fire Roasted Tomatoes with liquid.

Preparation Method:-

1. Melt butter in a saucepan. Put over medium-high heat. Add garlic, chillies and saute until fragrant. This takes two minutes. Add chicken broth and bring to a boil.
2. Now add tortellini and cook halfway for two minutes. Add canned tomatoes and their liquid. Reduce heat to simmer. Cook until the tortellini is soft.
3. Stir fry spinach and basil in butter for five minutes on simmer. Add this and cheese in soup and cook for 2 minutes.
4. Serve hot! I love pairing the soup with cheese and garlic bread. What do you pair it with?

Enjoy La Tomatina!

Add Colors on Independence day with Chicken Dopiaza

Hey pals! How are you doing? Hope you have enjoyed my vegetarian recipe, Dal Makhni (Black Lentils, Red Kidney Beans and Indian Spices Gravy). India is not only popular because of it's vegetarian recipes but non-vegetarian delights equally rule over the heart of millions. I am preparing Chicken Dopiaza today, wherein Hindi language "Do" means two and "piaza" means onion. Nevertheless Chicken Dopiaza is all about the rich chicken gravy with prominent flavors of onions. Not only this but "Lamb Dopiaza" is one of the most demanded curries in Indian homes and restaurants. I have used Garam Masala (Indian Powdered Ready-made Spices) here. It is available on general stores pretty easily. I also have a remedy for it if it isn’t available. 

Garam masala is powdered mixture of black peppercorns, cloves, cinnamon, nutmeg and mace, black and green cardamom pods, bay leaf and cumin seeds. Hence you can prepare it easily at home to enjoy real flavors of any spicy Indian recipe. I have already kept a bottle at my home, you don’t require grinding these ingredients each time. Just like Dal Makhni, this recipe is best paired with Naan (oven baked flatbread), lacha parantha (multi-layered fried North Indian flatbread) or steamed rice, if you are a rice eater just like me. I also like pairing it with Dry Fruit Fried Rice or Kashmiri Pulao. You must try this recipe also, rice lovers are gonna love it, I can bet. Let's add some more colors and spice on the India’s Independence day with "Chicken Dopiaza".

Ingredients:-

4 diced Onions,

1 teaspoon Salt,

8 Chicken Thighs,

2 chopped Tomatoes,

4 tablespoons Yoghurt,

3 chopped Garlic Cloves,

½ tablespoon Chilli Powder,

1 tablespoon of Mustard Oil,

1 teaspoon ground Turmeric,

½ tablespoon Garam Masala,

1 tablespoon Coriander Seeds,

1 1/2 tablespoons grated Ginger,

1 tablespoon Cumin Seeds Powder.

Preparation Method:-

1. Blend onions, ginger and garlic. Set aside. Take a pan and heat oil. Put in the sliced onions and fry until golden brown. Remove the onions and set aside.
2. Remove pan from the heat. Add the blended onion paste. Place the pan back on heat. Keep stirring the paste for 3 minutes, till it turns golden brown.
3. Add coriander, cumin, turmeric plus chilli powder. Stir well. Add in two tablespoon of yogurt. Mix well. Add chicken. Stir for a minute. Let chicken be well coated with the spicy mixture in the pan.
4. Add in tomatoes and salt. Stir thoroughly. Cover and simmer for 20 minutes. Sprinkle over garam masala and fried onions. Cook till the chicken is completely cooked.
5. Serve with naan, lacha parantha or steamed rice.
   

Happy Independence Day!

Celebrate Independence Day with Dal Makhni

15 August plays very important role for Indians. Overthrowing colonial British rule led to India's tryst with destiny, which was a major speech delivered by Jawaharlal Nehru, the first Prime Minister of India. Independence day is also celebrated in New York and other major cities in US. It is observed that more than 50,000 Indians showcase and enjoy the colors of their cultural extravaganza in New York City wherein dance performances are among the highlights of the programme. The atmosphere is nevertheless charged with vibrancy and festive spirit of Indian culture. If such is the spirit of Indians in US, imagine the celebration throughout India. 

We may not be present there but we can definitely taste popular delicacy of India and cheers for Indians. So let’s prepare Dal Makhni or Daal Makhni. To add onto this, I am very fond of Indian recipes. Hope you have tried Traditional Rajasthani red meat recipe. Dal Makhni is a spicy and heavy vegetarian recipe prepared of black lentil, red kidney beans, butter, heavy cream and lots of Indian spices. It is best paired with Naan (oven baked flatbread), lacha parantha (multi-layered fried North Indian flatbread) or plain boiled rice, if you are a rice eater just like me.

Dal Makhni (Black Lentils, Red Kidney Beans and Indian Spices Gravy)

Ingredients:-

4 cups Water,

Salt as required,

1 chopped Onion,

2 chopped Tomatoes,

6 cloves minced Garlic,

1 tablespoon Salted Butter,

1 teaspoon Cumin Powder,

½ teaspoon Turmeric Powder,

½ teaspoon Red Chili Powder,

3 tablespoons Full Fat Cream,

1 tablespoon shredded Ginger,

½ cup Red Kidney Beans (Rajma),

1 cup Whole Black Gram (Urad dal),

3 tablespoons Clarified butter (Ghee),

1 tablespoon Garam Masala (Indian Powdered Ready-made Spices).

Preparation Method:-

1. Soak whole black lentils and red kidney beans overnight. Take a pressure cooker. Add all the ingredients with water.
2. Pressure cook with 15 whistles. Let the cooker cool. Check if the lentils are cooked. Check by mashing them up with spoon. They must easily mash.
3. If not cooked thoroughly, again pressure cook for 3 whistles more with 2 cups of water. Now again open the cooker, after cooling. Let the dal simmer in the cooker for 15 minutes. By this time, you achieve smooth and creamy consistency.
4. Add one tablespoon of cream if desired. Simmer for 5 minutes more. Add on salted butter while serving.
5. Serve with Naan, Lacha Patantha or Steamed Rice.
   

Happy Independence Day!

Enjoy Chicken Korma on Eid-ul-Fitr

Hey pals! What's up? Hope you enjoyed my sugar feast, Baklava for Id-ul-Fitr. Here I come with a special dinner recipe called Chicken Korma. Korma is a Muglai specialty. DYK it is AKA (also known as) qorma, kormaa, khorma or kurma. Meat braised in extra spicy sauce and mixed with yogurt, cream and nuts, makes the family dinner table really tempting with this exotic treat. The recipe can be best paired with Naan or Kashmiri Rice. There are many more recipes related to this special occasion like Mutton Biryani, which is definitely an ace and the one I have already shared with you. Other delights include:-

-Sevai Kheer (Dessert)

-Haleem

-Chicken Tikka

-Roasted Chicken with Cranberries Rice

-Lamb Bhuna (Roasted Lamb Curry)

-Reshmi Kebabs

So I guess you have a bundle of meaty and sweet treat which you can definitely try on this long weekend.

Chicken Korma

Ingredients:-

2 Onions,

3 Tomatoes,

2 Green Chilies,

2 teaspoons Salt,

1 kg diced Chicken,

5 Black Peppercorns,

2 tablespoons Yogurt,

2 tablespoons Cream,

1 teaspoon Lemon Juice,

2 teaspoons Garlic Paste,

2 Black Cardamom Pods,

2 teaspoons Ginger Paste,

1 teaspoon Garam Masala,

1/2 teaspoon Chili Powder,

1 tablespoons Mustard Oil,

2 teaspoons Almond Paste.

Preparation Method:-

1. Heat oil in a large heavy bottomed pan. The heat must be medium high. Saute the sliced onions till they turn out to be golden brown.
2. Add ginger, garlic, chili, mixed spices, salt, cardamom, and peppercorns and mix well. Chop the tomatoes and add them to the mixture. Also add almond paste. You can add tomato paste as well.
3. Stir this mixture well for three minutes. Add the chicken and fry on high heat and coat the chicken mixture with the spices.
4. Reduce heat to low and cover. Let the chicken cook for 25 minutes. Add yogurt, lemon juice and chilies. Let cook on low heat for another 20 minutes.
5. Serve with Kashmiri Pulao or Naan!
   
   
   

Happy Eid-ul-Fitr!

Celebrate Eid-ul-Fitr with Baklava

A much awaited Muslim festival is here. DYK that Eid is known by different names in different countries? It is known as Ramazan Bayram which means Ramadan Feast or Seker Bayram meaning Sugar Feast in Turkey. People chiefly enjoy the dessert called "Baklava", which is also our recipe for this auspicious occasion. Elder people are kissed on their right hand denoting special regards and respect for them. In  Philippines, which is basically a Christian country, Eid is considered as a national holiday and is known as Wakas ng Ramadan.

In Indonesia, Eid-ul-Fitr is called Idul Fitri or Lebaran. Muslims pay visit to the resting place of their dear ones and pray so that their souls can rest in peace. Muslims in Africa also celebrate Eid with great pomp and show, feasting throughout Ramazan with their family, friends and ofcourse delectable food such as Mutton Biryani. Now I'm hungry :P . Baklava is a popular dessert of  Middle East. It is basically a sweet and rich pastry made up of layers of filo. It is stuffed with chopped nuts. It is assembled or held together by honey or sugar syrup. So without any waste of time, let's start the sugar feast with a sugar dessert. Here we go!

Ingredients:-

¾ cup Water,

½ cup Honey,

2 sticks Butter,

1 cup granulated Sugar,

4 cups chopped Walnuts,

16 oz thawed Phyllo Dough,

2 tablespoons Lemon Juice,

1 teaspoon ground cinnamon.

For Garnishing:-

2 tablespoons chopped Walnuts for garnishing,

2 tablespoons chopped Pistachios for garnishing.

Preparation Method:-

1. Thaw baklava as per package instructions. This must be done overnight in the fridge. Place it on the kitchen slab for 1 hour before you start preparing the recipe.
2. Trim phyllo dough for fitting the baking dish. You can trim one stack at a time. Then cover it with a damp towel to keep it from drying out. Moist the bottom and sides with melted butter.
3. Prepare honey sauce now. In a saucepan, add ½ cup honey, 1 cup sugar, 2 tablespoons lemon juice and ¾ cup water. Bring it to boil over medium-high heat. Stir occasionally for 5 minutes. Let it cool.
4. For preparing Baklava:- Preheat oven to 325 D. F. Grind walnuts in a food processor till finely chopped. Take a bowl and add 4 cups walnuts and 1 teaspoon of cinnamon.
5. Place 10 phyllo sheets in baking pan one by one. Brush each sheet with butter. Keep phyllo covered with damp towel. Spread ⅕ of walnut mixture over phyllo dough.
6. Add 5 buttered sheets of phyllo, then layer of nuts. Then add rest 5 sheets. Brush the top with melted butter. Cut pastry into 1½ inches wide strips in rectangular shape. Bake at 325 D. F for 1 hour and 15 minutes.
7. Remove from oven. Immediately add the cooled syrup uniformly over the hot baklava. Let baklava cool completely. Keep overnight as such so that syrup is fully absorbed.
8. Garnish with walnuts and pistachios. Serve!
   

Happy Eid-ul-Fitr!

Cantonese Roast Duck from the Land of China

“Americans fell in love with Chinese food not because of its gastronomic excellence, but because of its affordability and convenience. They preferred the quick and simple dishes of China while shunning its haute cuisine.” I was reading this book Chop Suey, USA: The Story of Chinese Food in America and these lines sum up the Chinese food history and its success. Not only here in America, but Chinese Food has been sprinkling its flavors over many countries with its variety and scope for something more. Their food is like a painting, which, though complete and beautiful, gives space to add something more. This is what people around the world have been doing for many years. Every country gives its own touch to the already delicious Chinese food. There are a few factors which give Chinese Food its uniqueness. The Chinese philosophy of utilizing each and every part of the plant or the animal for cooking gives a diverse and new list of recipes. 

Divided into many geographical areas, people in China use wheat for noodles and southern China has more seafood in its menu. No wonder, dishes like Cantonese Roast Duck which shining reddish brown treat, is a an authentic recipe portraying the real county’s taste. This dish is one of the most popular Chinese dishes. Sesame chicken is another sweet, deep fried chicken dish dressed with vinegar and cornstarch. Ironically native Chinese will not prefer this dish for it’s sweetness I guess. If you are into mellow spices then Sweet and Sour Pork is your Chinese thing. Pan fried chicken with sauce a mix of fruits and spices gives it a sweet and sour taste. Even the health conscious stars in Hollywood devour this. Orange Chicken is again an American Chinese dish which found its way to other countries via tongue. Coated with orange flavored sauce is an ecstasy. Today let’s start with the shining reddish brown Cantonese Roast Duck.

Ingredients:-

2 teaspoons Salt,

4 tablespoons Honey,

2 kg Oven-ready Duck,

1 tablespoon Rice Vinegar,

1/2 teaspoon Red Food Color (Optional).

For the Stuffing:-

1 tablespoon Oil,

1 tablespoon Caster Sugar,

1 tablespoon Hoisin Sauce,

2 teaspoons Five-spice Powder,

1 tablespoon Yellow Bean Sauce,

2 tablespoons Chinese Rice Wine,

1 teaspoon chopped Ginger Root,

1 tablespoon chopped Spring Onion.

Preparation Method:-

1. Clean the duck. Remove wings and fat inside the vent. Blanch it in boiling water pot for 10 minutes. Dry and rub duck with salt. Tie the neck with string.

2. Now make the stuffing. Heat oil in a pan. Add all the ingredients. Bring to boil. Pour this mixture into cavity of the duck. Sew it properly.

3. take a small bowl and mix in warm water, honey, vinegar and red food coloring. Brush it all over the duck, giving several coatings. Hang the duck up with the head down using an S-shaped hook. Keep as such for 5 hours.

4. For cooking, heat the oven to 400 D.F. Hang the duck head down, on top rack. Keep a tray of boiling water at the bottom of oven. Reduce the heat to 350 D.F after 30 minutes. Take the duck out of oven. Cool for 5 minutes.

5. Serve hot with additional honey coating!

Enjoy the treat!

Stubborn Food for a Stubborn Lady - Khichri

Think of a word for those who don’t leave their house. Most of us or I should say almost all of us will go for “Lazy”. But, under different conditions, when a person says “I am not leaving this God Damn House” then that person is known as a “Holdout”. Government or private firms try to woo such people by offering them millions of dollars for their land. That piece of land might not be large enough but crucial enough for that project. Many go for those million dollars but a few become “Holdouts”. One such story is of Deepti Sen living in West Bengal, India. Deepti stayed on rent at our place as she had her project for 6 months (in the year 2011). She became a good friend of mine and has an interesting story associated to her. The girl and her parents were offered huge money for their house in Bengal. Builders wanted that piece of land for a commercial project. However, she was least interested in money and said “No”. This was her 108 year old ancestors farmhouse. She has seen a lot of in this house. This house must be more living for her than other things. In the end, what we cling on to are the memories. They may be good ones or bad ones but once you are over them, they are memories, beyond good and bad. 

 

Deepti had been to many places, but that farmhouse was always something she looked forward to. The most living thing among the living ones. She said that she won’t leave that house until her death. She was stubborn enough and didn’t leave that house and so is this food for today’s menu - Khichri. That’s a good recipe I learnt from her. Khichri has been in South Asian meals, especially India for centuries and will be there forever. With Eid-ul-Fitar coming ahead also check my recipe Mutton Biryani. For today, let’s try vegetable Khichri, loved by Asians especially Indians. Khichri is served with papad. Papad is a thin and crisp disc shaped Indian and Pakistani food. It is based on seasoned dough which is made up of black gram flour (urad daal flour). It is fried or prepared with heat. Many kinda flours are used for the same eg. lentils, rice, tapioca, chickpeas, potato etc. We get prepared papad in markets of India and Pakistan. All we needa do is fry or heat the discs and serve immediately. It’s chiefly popular in India. Nevertheless other countries enjoy it too. If you ask me why South Asian recipe? It’s because my research for Dragon Boat Race festival showed me a lot of new recipes.

Ingredients:-

4 Cloves,

1 Bay Leaf,

2/3 cup Rice,

4 Curry Leaves,

3¼ cups Water,

Salt as required,

1 chopped Onion,

1 small Cinnamon Stick,

1/3 cup Split Yellow Gram,

1/4 teaspoon Cumin Seeds,

2 tablespoons Clarified Butter,

1 cup chopped Mix Vegetables,

1/4 teaspoon Turmeric Powder,

Black Peppercorns as required,

1/2 teaspoon Red Chilli Powder.

Preparation Method:-

1. Wash and soak rice plus split yellow gram (Chana daal) in water for 30 minutes. After 30 minutes, drain and keep aside. Dice mix vegetables (carrots, beans, potatoes). Also use peas.
2. Heat clarified butter in a deep pan over medium flame. Add 3¼ cups water to boil. When clarified butter is hot enough, add cinnamon, black peppercorn, curry leaves, cumin seeds, cloves and bay leaves. Stir for 40 seconds.
3. Add chopped onion, saute until it turns golden brown. Add mixed vegetables. Saute for 3 minutes, reducing the heat. Now add soaked rice, daal, turmeric powder, red chilli powder and salt. Mix well and saute for another 3 minutes.
4. Add water and cover it with a lid. Simmer for 20 minutes over low flame. Stir occasionally to prevent sticking. Keep the pan after turning of the flame for 5 minutes to cool a bit. Serve hot.
5. You can also prepare the recipe in cooker, using 2 whistles such that it is completely cooked. Cool the cooker for 5 minutes after the second whistle.
6. Garnish with tomato as shown. Serve hot with Papad and Pickle!

Enjoy the treat!