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Author Archives: Ajoy Joshi

Tandoori chicken cooked at home!

the king of kebabs – tandoori chicken!!

Here is my version of the ‘king of kebabs’, AKA tandoori chicken, which you can make at home even if you do not have a tandoor. Last year I wrote about my memory of this wonderful dish which reminds me so much of my father. If you’re keen for the story, click here. If you’re simply keen for the recipe, scroll down!

Ingredients:
1 kg whole chicken, with the skin on

whole chicken

Preparing the chicken for the first marinade:

  1. Skin the chicken & remove any excess fat & sinew. Also, remove the parson’s nose.

skin chicken & remove excess fat & trim

2. Remove the ends of the winglets on each side.

remove the ends of winglets on either side

3. Trim the ends of the drumsticks.

trim the ends of the drumsticks

4. Make a tiny slit between the thigh & the drumstick on each side, without cutting it fully.

gently make a slit between the thigh & the drumstick on each side, without cutting it fully

5. Make three evenly spaced slits on each drumstick, lengthways.

make three evenly spaced slits on each drumstick, lengthways

6. Make three slits on each thigh, as well.

do the same lengthways slit on each thigh, as well

each chicken leg should look like this

7. Make two slits along each breast, lengthways.

make two slits lengthwise along each breast

8. The chicken is now ready for the first marinade.

the prepared chicken should look like this!!

Ingredients

First Marinade

1. 2 tablespoons white vinegar
2. 1 teaspoon cooking salt
3. 1 1/2 teaspoons kashmiri chilli, ground

ingredients for first marinade: white vinegar, kashmiri chilli [ground] & salt

Tandoori masala/second marinade

1.1 1/2 cup thick yoghurt
2. 1 tablespoon ground ginger
3. 1 tablespoon ground garlic
4. 2 tablespoons ground kashmiri chillies, soaked in oil
5. 2 teaspoons kebab garam masala
6. salt, to taste

kashmiri chillies soaked in oil & kashmiri chillies ground to a fine paste

ingredients for second marinade/tandoori masala:
top row, left to right: yoghurt, crushed ginger & crushed garlic
bottom row, nilgiri’s garam masala, ground kashmiri chillies & salt

Method:
1. Skin the chicken, remove any excess fat but leave some as it helps keep the bird moist. Prepare the chicken for the first marinade.

chicken ready for the First Marinade

2. Prepare the chicken for the second marinade/tandoori masala by applying the white vinegar, salt and the chilli.

marinate the chicken with vinegar, making sure you rub gently into all the slits

add the salt & rub in

add the chilli powder & massage gently into the breast

do the same with the legs

3. Refrigerate for about 30 minutes.

the chicken should look like this after the first marinade

cover & refrigerate for 30 minutes

4. Prepare the second marinade by blending the yoghurt with the crushed ginger, crushed garlic, ground chillies with oil, garam masala, salt together to form a ‘tandoori masala’.

start with yoghurt for the second marinade

add crushed ginger

add crushed garlic

mix well

add salt

add ground kashmiri chillies in oil

mix well & check for seasoning

add nilgiri’s garam masala & fold

the Second Marinade/Tandoori Masala is ready

5. Remove the chicken from the fridge and apply the Tandoori Masala onto the marinated chicken.

apply the tandoori masala on the marinated chicken

apply the marinade all over the chicken, massaging gently in every slit & cavity

another angle of the marinated chicken

6. Cover and place the marinated chicken in the fridge for about an hour.

marinated chicken, ready to go!!

cover & refrigerate for about an hour

7. Remove the chicken from the fridge, place a skewer through the chicken. place the chicken in an earthenware, or clay, pot and place this in a pre-heated oven, temp. 160C.

run a skewer through the chicken & place on an earthenware pot or roasting tray with your choice of spices to give a ‘smoked’ flavour!

9. Cook in the oven for about 45 mins, or till the meat is cooked.

place the chicken in a pre-heated oven at 160 C

chicken cooking in the oven after 10-15 minutes

chicken after 25 minutes

10. To caramelise the chicken, turn on the grill in the oven. Cook for about 5 mins, or till the meat is golden.

chicken almost cooked, after 45 minutes, it is now ready for the grill

chicken after being grilled

tandoori chicken, hot from the oven

11. Serve the ‘king of kebabs’ with a mint and coriander chatni, sliced onions and a lemon wedge.

tandoori chicken, with onion rings, lemon wedge & mint & coriander chatni

Accompaniments:

Mint and Coriander Chatni
Ingredients:
1. 1 bunch fresh mint, roots removed and some of the thick stems taken off, washed
2. 1 big bunch fresh coriander, roots taken off, stem removed, washed
3. 4-5 small green chillies
4. 1 tablespoon pomegranate extract
5. salt, to taste
6. 1 red onion
7. lemon wedge

chatni ingredients: fresh mint, fresh coriander, pomegranate extract, lemon wedge, fresh green chillies & one red onion

Method:

1. Grind all the ingredients, except for the red onion and lemon wedge, to a fine paste. Add salt, as required.

grind all the chatni ingredients (apart from the red onion and lemon wedge)  to a fine paste. add salt

2. Refrigerate and serve with the hot chicken alongside the sliced red onion and lemon wedge.

mint chatni, ready for the chicken, refrigerate until required

the perfect accompaniment to the “king of kebabs”!!

A few things to remember:

1. Buy the chicken with the skin on as this keeps the meat moist, even if you are not marinating it the same day.

2. Remember to prepare the chicken for the second marinade by applying the first marinade. Do not add the first marinade to the second and apply it on to the bird altogether. This won’t save you time, also, the marinade will not stick to the chicken.

3. To get the red colour, soak the chillies in lukewarm water till they swell (balloon), then squeeze the chillies and crush in a food processor with some vegetable oil.

4. Cook the chicken at a temperature of 160- 170 C as this keeps the meat moist and allows the chicken to cook from the ‘inside – out’.

5. To caramelise the chicken, flash under a hot grill or do as I do here!

6. Add your choice of whole spices to the earthenware pot before placing the chicken in it. As the oven heats up, so do the spices and the smoked flavour permeates into the meat.

Anah Daata Sukhi Bhava!!!

Semolina crusted Karwari style fish (or barramundi!)

about ajoy

i’ve been a chef for over three decades now! i trained in chennai and started off with the taj hotel group. i’ve owned nilgiri’s indian restaurant in sydney for over 15 years. i’m on a mission to dispel the myth that indian food is no more than a ‘curry in a hurry’! come with me as i try and educate. indian food is my passion (alongside cricket!) and i’m enjoying exploring the new social media to fulfil this passion! i’ve also published cookery books, been on tv, the radio, won awards! now i’m also moving into making cookery videos. these are simple and easy to follow and don’t go on for hours like some Bollywood movies!

This week I want to share this simple, yet delicious, crusted fish dish.

The best ever crumbed fish dish I’ve eaten was in India where they used the kane fish (also called lady fish) but in downtown Sydney I use a local fish, barramundi, which serves its purpose just as well!

This fish has a very earthy flavour and can be very easily crumbed. I love to eat it served with a mint and coriander chatni!!

I use a fish garam masala in this recipe and to slice Spanish (red) onions properly, see here!

step 1

ingredients, clockwise: salt, turmeric powder, garam masala for fish, fresh chillies ground, tamarind extract, fresh chillies slit lengthways, fried kari leaves, red (Spanish) onions, sliced

step 2

2-inch squares of barramundi

step 3

fine to medium coarse semolina

step 4

oil for frying

step 5

to finish – lemon juice and chopped parsley

step 6

FOR THE MARINADE:

add salt

step 7

add

add turmeric and garam masala

step 8

add ground chillies

step 8

add tamarind extract

step 9

mix spices into a masala or marinade

step 10

coat each fish piece in the masala

step 11

apply masala on both sides, or just one if you prefer

step 12

dust fish in semolina

step 13

add oil to hot pan and heat until it starts smoking

step 14

carefully place each fish piece in the hot oil

step 15

cook till the semolina is golden

step 16

carefully turn fish over to cook both sides evenly, taking care not to damage semolina crust

step 17

keep frying

step 18

fry until fish crust turns a dark golden colour

step 19

drain each fish piece of oil

step 20

prepare bed of Spanish onion and chopped coriander, fried kari leaves with a dash of lemon juice, to serve

step 21

enjoy!

Let me know how you go with this dish!

Anah Daata Sukhi Bhaava!!

Bhunaoed spinach

This week I want to share a dish made with spinach.

Spinach is so versatile whether it be palak paneer, or saag murgh, or saag gosht, or . . . and most chefs can cook these dishes and make them taste good (this comes with practice).

A few chefs can even cook these dishes and make them smell good, too (this comes with even more practice and some procedure).

However, it is only a fraction of chefs who are able to retain the color of the spinach (this comes with lots of practice, great process and deep knowledge about the ingredients which are being added)!!

So, even our simple spinach dish belies a lot of experience and knowledge to raise it from being an acceptable green side dish to something fresh tasting, vibrant and totally delicious!

In a good restaurant, great results are achieved by using a simple technique called bhunao which you do to the saag. [Bhunao means to cook, uncovered, over a constant heat to remove any excess moisture. Keeping it at the same temperature means the purée cooks without getting a ‘shock’, as it were, and thereby it cooks evenly and retains an ‘even’ colour.]

This is a simple, yet very effective process that keeps the colour of the puréed spinach so that it remains bright green for at least a week! (Yes, that’s right! It’ll keep its colour for that long, if it hasn’t already sold out because it’s so good and looks so fresh.)

Don’t worry about the bhunao, the taste and smell will always be good!!

So, let’s take a closer look at this simple, yet flavoursome, dish:

“bhunao palak”

Ingredients:

1. 2 bunches of English spinach, washed and stalks removed, approx. 400 gms

2. Plenty of water to cook the spinach (a.k.a blanching)

3. A pinch of Alleppey turmeric

4. Ice-cold water to cool the spinach (a.k.a arresting the cooking of the hot spinach)

clockwise from left to right: ice-cold water, turmeric & spinach

Method:

1. To blanch the spinach, in a large, wide pot bring water to a boil.

boiling water in a wide pot

2. Add a pinch of Alleppey turmeric (Alleppey turmeric has a bright yellow colour and helps bring out the colour of the spinach; it also acts as an anti-oxidant).

add a pinch of Alleppey turmeric

3. Add the washed spinach leaves and bring the water back to a boil.

add the spinach

4. In a strainer, drain the leaves immediately and plunge into the ice-cold water for a few seconds to cool the leaves. Do not rinse in running tap water as this will discolour the leaves.

plunge the spinach into ice-cold water for a few seconds

spinach leaves in ice-cold water

5. Remove from the iced water and lightly squeeze to remove any excess moisture.

remove the spinach from the iced water

squeeze well and lightly

the spinach is now ready for the food processor

6. Place in a food processor and blend to a fine paste.

blended spinach

7. Refrigerate immediately.

Bhunao:

1. 2 tablespoons vegetable oil

2. 1 teaspoon brown cumin seeds

3. 1 tablespoon crushed garlic

4. Salt, to taste

5. 1/2 teaspoon Madras turmeric (you may use Alleppey if Madras turmeric is not handy)

6. 1 fresh green chilli, chopped (retain the seeds)

clockwise from left to right: vegetable oil, cumin seeds, crushed garlic, Madras turmeric, salt & fresh green chillies

To bhunao the pureed spinach:

1. In a pan, heat the oil until it is just about to smoke (this makes the oil light and helps it rise to the surface easily).

heat oil in a pan

2. Remove the pan from the heat and crackle the cumin seeds.

add cumin seeds and let crackle

2. Add the crushed garlic, as soon as possible, and fold. Then add the salt (adding the salt helps to caramelise the garlic without burning it).

add garlic

add salt

3. Add the Madras turmeric (this has a very earthy smell and goes well with spinach).

fold quickly before adding the Madras turmeric

add the Madras turmeric

4. Now add the chopped chillies and fold.

add fresh chillies

5. Return the pan to the heat and add the puréed spinach to this ‘infusion’.

add the puréed spinach

6. Cook over moderate heat, folding regularly, and let the oil rise to the surface.

folding & cooking spinach

cooking the spinach, always over moderate heat

7. Once the oil has risen to the surface, remove the spinach from the pan. Let cool and then refrigerate.

the spinach is almost ready, just waiting for the oil to rise to the surface

yummm…the spinach is ready to go!!

portioning the spinach for a “rainy day”

refrigerate or have it now, this is pure “green gold”!!

A great and simple way to use your ‘bhunaoed’ spinach is palak paneer . . .

And remember to do all the little things right. Yes, that’s right. Every single little detail, no matter how tedious it might seem. If you get the small things right the big ones look after themselves. So, whether it’s cooking spinach, or boiling rice, or even frying pappads, follow every little rule.

And it is this that I call ‘consistency’!!!

Anah Daata Sukhi Bhaava!!

Parsi style prawns

This week I want to share a recipe for prawns cooked Parsi style.

This is an ancient recipe that has been passed down the generations by word of mouth.

In this particular recipe the prawns are fried in a masala which uses only five  ingredients (besides salt and oil) and the end result is the most amazing prawn dish!!

So, let’s get started.

Parsi style prawns

Ingredients:

1. 1 kg green prawns (with shell)

2. 2 1/2 tablespoons brown cumin seeds

3. 3 cloves of garlic, peeled

4. 1/2 cup brown vinegar or apple cider vinegar

5.1 teaspoon turmeric powder

6. 2 teaspoons chilli powder

7. 1 teaspoon salt

8. 2 tablespoons vegetable oil

clockwise from left to right: roasted cumin seeds, brown vinegar (or apple cider vinegar), garlic cloves, vegetable oil, turmeric, salt & chilli powder and prawns (centre)

Method:

1. Remove the shell from the prawns, devein and refrigerate.

shelled & deveined prawns

2. Roast the cumin seeds and let cool.

roasting cumin seeds

3. Grind the cumin seeds, garlic cloves and brown vinegar to a fine paste.

cumin seeds, garlic cloves and brown vinegar for the masala

masala ground to a fine paste

4. In a pan, add the oil and immediately add the masala (spice mix).

add masala to cold oil

5. Add the turmeric, chilli powder and salt to the masala.

add the turmeric, chilli powder & salt to the masala

6. Cook over moderate heat until the spice mix is cooked and the oil rises to the surface. (See no. 1 below.)

mix well and cook over moderate heat

the masala starts to change colour

the masala is ready when it starts to bubble and the oil leaves the sides of the pan

7. Add the prawns and fold in the masala till it coats the prawns.

add the prawns

prawns coated with ‘masala’

8. Increase the heat and cover the pan. Cook for 1 minute and then reduce heat to moderate-high.

prawns ready to be covered

cover with lid

8. When cooked, serve the prawns as an accompaniment with dhaan dal (rice and dal), or as a salad, or as a pickle, or as a main course with Indian flat breads, or . . . well, the choices are endless!

serve on a bed of salad leaves

ready for the masala

drizzle some masala on the prawns

a serving of parsi style prawns

And finally, a few facts to remember when cooking this dish:

1. Start cooking the masala in cold oil. Heat the oil after the masala has been added. Adding the masala to the cold oil helps cook it till the flavours from the ground spices comes out without burning it!

2. If brown vinegar is not available, use apple cider vinegar instead.

3. This dish can also be made with fish, especially a dried fish called boomla (that’s also frequently known as Bombay Duck) and it can then be used as a pickle!

4. You can use any leftover spice mix to cook with slices of eggplant, or grated carrots, as you wish.

Let me know how you get on with this superb dish!

Anah Daata Sukhi Bhava!!

Dum ka murgh

how can you not smile when you are about to eat dum ka murgh?

I want to share this recipe as it is my favourite chicken dish that uses a technique which the French call confit and we Indians call dum [dum derives from the Persian word 'dum baksh'  meaning 'to give breath to' or cooked in its own juices without the addition of any water].

Interestingly, this dish also has some Persian influences. It uses ground sesame seeds, a.k.a. tahini, as a binding agent to hold the yoghurt together, preventing it from splitting.

The original recipe uses ground peanuts, which are grown around that region, but I use ground cashew nuts for the simple reason that cashew nuts are more acceptable than peanuts, a.k.a groundnuts, and many people who cannot tolerate peanuts can eat the cashew nut which, as we all know, isn’t a ‘nut’ as such.

Before you begin, for all the ingredients that you need for a garam masala that goes with poultry, click here.

garam masala for poultry

Step 1

ingredients – from top, clockwise: salt, oil, 1 kg chicken on the bone cut into small pieces, lemon juice, chopped mint, finely sliced white onions. in the tray, clockwise: garlic paste, ginger paste, green chilli paste, sesame paste, ground cashews, turmeric, poultry garam masala, 2½ cups yoghurt

Step 2

place garam masala in spice grinder: add cinnamon sticks first (break sticks in half, if necessary)

Step 3

grind spices until they resemble coarse sand

Step 4

Add ½ cup polyunsaturated vegetable oil to shallow frying pan

Step 5

your onions should be sliced evenly lengthways (i.e. from top to bottom, as you would cut an apple)

(See how to slice onions perfectly here.)

Step 6

place onions in mixing bowl

Step 7

add ½ teaspoon salt (adding salt to the onions at this stage makes them caramelise better)

Step 8

mix salt with onions

Step 9

when oil is hot, add onions to frying pan

Step 10

fold onions into the oil so that they are thoroughly coated, reduce heat to medium

Step 11

fold onions regularly

Step 12

leave the onions to cook, they will turn golden slowly [about 3–5 minutes

Step 13

the onions start turning golden, keep an eye on them and keep folding so they don’t burn! [about 7–11 minutes

Step 14

the onions are now caramelising, this happens very quickly

Step 15

the onions are now perfectly caramelised and the oil starts to separate

Step 16

gather caramelised onions away from the oil with a spoon

Step 17

holding caramelised onions with spoon, drain oil

Step 18

set aside caramelised onions

To watch my short video on caramelising onions, click here

Step 19

Add 1 tablespoon garlic paste to mixing bowl

Step 20

Add 1 tablespoon ginger paste to mixing bowl

Step 21

Add 1½ tablespoons green chilli paste to mixing bowl

Step 22

fold mixture

Step 23

Add 1 tablespoon sesame paste (tahini)

Step 24

fold mixture

Step 25

add 1½ tablespoons ground cashews and fold

Step 26

add 1 teaspoon turmeric and fold

Step 27

add 2 tablespoons poultry garam masala and fold

Step 28

fold so that it looks like this!

Step 29

add 1½ tablespoons salt

Step 30

add yoghurt (full-fat yoghurt, please, just the way the cow made it!)

Step 31

fold the yoghurt to form a marinade

Step 32

keep folding until mixture is smooth

Step 33

add caramelised onions

Step 34

fold the onions to look like this!

Step 36

add the chicken pieces to the marinade or ‘masala’!

Step 37

lightly massage the marinade onto the chicken

Step 38

….keep marinating until your chicken looks like this!

Step 39

transfer chicken to cold saucepan making sure chicken mixture will only take up a third of the saucepan’s depth. The remaining ⅔ of the saucepan is needed to circulate steam

Step 40

Select a shallow frying pan that is large enough for the chicken saucepan to sit in it and place on stove. Heat empty frying pan on high heat

Step 41

To determine when frying pan is hot enough, drop some tepid water into frying pan – the water should immediately bead and scatter

Step 42

Place chicken saucepan onto hot frying pan (n.b. the frying pan should have no oil, or water, in it)

Step 43

Place mixing bowl on saucepan like a ‘lid’. Keep the heat to medium!

Step 44

Add ½ cup water to mixing bowl ‘lid’. As the frying pan under chicken saucepan transfers heat to the chicken, the heat will also be transferred to the mixing bowl so the water in the mixing bowl will heat up (this is important to create ‘indirect’ heat for the chicken to cook)

Step 45

The water in the bottom of the mixing bowl

Step 46

The water in the mixing bowl will turn to steam and disappear, in about 50 minutes to an hour and 10 minutes, at least!! Remember, this is no “curry in a hurry”!!

Step 47

When the water from the mixing bowl has completely evaporated, your chicken will be perfectly cooked – remove bowl and voilà!

Step 48

Add 1 tablespoon lemon juice and ½ cup chopped mint

Step 49

Place a banana leaf on a plate (if you want!) and serve the chicken on top

Step 50

dum ka murgh

Cooking chicken, or any other poultry, this way has a number of  benefits:

1. The meat is tender and juicy.
2. As there is no water in the dish, it is loaded with flavour.
3. The dish tastes better the next day because it is cooked well, and slowly, in its own juices.

Happy cooking!!

Anah Daata Sukhi Bhava!!!

Perfect dal is all about tadka, baghar, vagharne, chonk, phodni or…..just call it tempering !!

about ajoy

i’ve been a chef for over three decades now! i trained in chennai and started off with the taj hotel group. i’ve owned nilgiri’s indian restaurant in sydney for over 15 years. i’m on a mission to dispel the myth that indian food is no more than a ‘curry in a hurry’! come with me as i try and educate. indian food is my passion (alongside cricket!) and i’m enjoying exploring the new social media to fulfil this passion! i’ve also published cookery books, been on tv, the radio, won awards! now i’m also moving into making cookery videos. these are simple and easy to follow and don’t go on for hours like some Bollywood movies!

So, what is it that makes a good dal become an exceptional dal?

Well, the Gujaratis call it vagharne, the Punjabis call it tadka, the inhabitants of Uttar Bharat call it chonk, the Hyderabadis call it baghar, the Maharashtrians call it phodni and the . . . well, there are at least 25 other versions of this technique and in English we’d call it ‘tempering’.

ingredients used for adding the extra ‘oomph’

In India the actual process of tempering is the same in every state, although some of the ingredients may change because of their availability, or lack thereof, within each state, but the end result never changes which is to get a “wow” factor into the dish.

A simple dal dish is the best way to demonstrate how great tempering is.

The Southern Indians eat their dal with rice while in the north it is an excellent accompaniment with roti, or bread. You can, of course, eat yours with anything you want and as a vegetarian, if you have it with bread or rice it creates a perfect meal full of protein.

mung dal

A Northern dal dish is called mung dal tadka whereas the South Indians call it paruppu (well, that is what my wife calls it who hails from the south!). Today we are using paytham paruppu and giving it a talichu.

mung dal tadka

paytham paruppu with ‘talichu’

Ingredients:

2 cups moong dal (mung lentils)
8 cups cold water (tap water)
1/2 teaspoon turmeric powder
1 tablespoon vegetable oil

clockwise from left to right: vegetable oil, mung dal, turmeric and water

step 1: Wash and drain lentils.

wash & drain lentils

step 2: Add turmeric and oil to the lentils along with 8 cups of water and bring water to the boil.

add turmeric and oil and cook the lentils

step 3: Cook lentils until soft, add the salt, turn off the heat and set aside.

mung dal should be soft to touch when cooked

mung dal, cooked, soft, salted and ready for the tempering!!

Now for the tadka or ‘tempering’:

3 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon asafoetida powder
1 teaspoon ground chilli
salt, to taste
juice of half a lemon
2-3 fresh coriander leaves

clockwise, from left to right: vegetable oil (centre), cumin seeds, asafoetida, chilli powder, salt, lemons & fresh coriander

Method:

step 1. For tadka, or ‘tempering’, heat oil in a pan and let it smoke, remove from the heat and crackle the cumin seeds.

heat oil in a pan

add the cumin seeds

step 2. Add the asafoetida and then chilli powder.

add the asafoetida

step 4. Pour the hot oil (this is called the ‘tempering’) on top of the cooked lentils.

pour the tempering on the hot dal

step 5. Add lemon juice and the coriander leaves and serve immediately!!

add lemon juice & fresh coriander

For talichu or ‘tempering’:
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
1/2 teaspoon asafoetida powder
2-3 fresh green chillies, roughly chopped
2 sprigs fresh curry leaves
salt, to taste
juice of half a lemon

clockwise, from left to right: vegetable oil (centre), mustard seeds, asafoetida, fresh green chillies, fresh curry leaves, salt & lemons

Method:

step 1. In a pan, heat the oil and let it smoke. Remove from the heat.

heat oil

step 2. Crackle the black mustard seeds (by adding to the hot oil!).

crackle the mustard seeds

step 3. Add the asafoetida.

add the asafoetida

step 4. Then add the chopped/slit green chillies.

add chopped/slit chillies

step 5. Place curry leaves on top of cooked lentils and pour the hot oil over.

place fresh curry leaves on top of the hot dal

pour the hot tempering over the dal and curry leaves

step 6. Add lemon juice and serve immediately.

squeeze lemon juice on top and serve immediately

Remember the following when cooking lentils:
1. Never soak the lentils. Wash and cook them immediately.
2. Start cooking the lentils in cold water, this helps them cook from the inside, out. As the water comes to the boil the heat slowly penetrates through the lentils, thereby making them soft.
3. Add the turmeric and oil to the lentils as soon as the pot is placed on the heat. This makes any impurities rise to the surface and the oil prevents the froth from overflowing. Do not discard the froth if there are no impurities.
4. Add the salt after the lentils are cooked and soft. If added at the beginning, the salt, prolongs the cooking and may also prevent the lentils from getting soft.

Remember the following when tempering:

1. The oil must be smoking and away from the heat when adding the spices.
2. The spices must be added as soon as possible but, and this is essential, one after the other. Adding the spices alternately allows them to crackle and release their flavors into the oil.
3. Never add the curry leaves to the hot oil, they will turn black and may even cause the oil to splatter. Instead, place the leaves on the cooked lentils and then pour the hot oil on top of the leaves as shown in the picture in steps 4 & 5.
4. Add the lemon juice just before serving, this helps bring out the flavors and brightens the colour of the dal!!

Serve it accompanied with a roti for the northern version, or with some boiled rice if it is the southern version, or do what my son and I do, which is so simple and yet so delicious. We just have it as a ‘soup’ on its own. Superb!

father & son enjoying a big bowl of dal!!

Save the roti and the rice for kozhi milagu chettinad or murgh kali mirch!

And there we have it, folks!

Anah Daata Sukhi Bhaava!!!

Murgh kali mirch ……

murgh kali mirch served alongside steamed basmati rice

Happy New Year to you all, folks!

As my first blog for 2013 I want to share this recipe that, to this day, remains one of the most amazing dishes I have learnt to cook.

It is simple yet very technical as it uses black peppercorns, the king of spices, in three different ways.

First, the peppercorns are used whole to create an infusion in the hot oil; secondly, they are crushed or cracked; and thirdly, they’re ground with garlic and curry leaves to add that extra ‘oomph’ to the dish!!

the ingredients arranged before I cook

adding buttermilk to the chicken

mixing the buttermilk and chicken

adding oil or butter

adding peppercorns to the hot oil

adding cassia

adding the cardamon

adding cloves

adding asafoetida

adding onions and curry leaf to the oil

folding the spices and onions

the leaves will become translucent and the onions start to caramelize

add salt to taste and cook till onions are translucent

keep stirring whilst holding the pot firmly

add ground ginger and garlic one after the other, when the onions are golden

add the chilli powder

add turmeric powder

stir ingredients each time after adding a new one

add ground coriander

add chopped tomatoes

stir in the tomato

let the tomato cook till skin is soft

add marinaded chicken

fold in chicken

cook chicken

crush curry leaves and add to pot

add ground pepper

add a generous sprinkling of cracked pepper

cover the pot and simmer till chicken is cooked

add peppercorns to a mortar

add garlic flakes to mortar

crush leaves and add to mortar

add coriander leaves

crush ingredients with pestle working under a clean tea towel to prevent any mess, and smile please!!

add the crushed spices to the pot

sprinkle chopped coriander on top before serving

close up of dish

the dish is now ready!

plate the meal on a banana leaf and served with steamed rice

If you want quantities, here is the murgh kali mirch recipe.

And if you want the classic way to cook basmati rice, please watch this video!

Please let me know how you go with this dish.

Anah Daata Sukhi Bhava!!

Dhuyein ki machchi (smoked fish and tomato chutney)

sampling the wonderful dhuyein ki machchi smoked at home!

The dish I want to share this week is the easy-to-do-at-home, or on the barbie (great for the Aussies), dhuyein ki machchi!!

smoked fish and tomato chutney

ingredients for smoked fish from top, clockwise: ground garlic, ground ginger, chilli powder, turmeric powder, kebab garam masala (ground), oil, lemon wedges, salt; plate-sized NZ snapper (gutted and scaled); tea leaves for smoking

I like to serve this alongside a tomato chutney which you can prepare whilst your fish is smoking in the oven.

ingredients for tomato chutney, clockwise: kari leaves, chilli powder, oil, black mustard seeds, dry red chillies, chick pea lentils, white lentils, salt, asafoetida powder, lemon juice, turmeric, tamarind paste, tomato purée, fresh coriander leaves

step 1

the fish can be red snapper (pictured), baby barramundi, flathead, in fact use any whole fish that can comfortably fill a plate. It’s always a good idea to keep the fish on ice when out of the fridge

step 2

What’s smoking? To infuse the fish with a smokey flavour, you need something to smoke. Pictured is black tea with some of the ground spices that make up the kebab garam masala…… You don’t have to use tea! If you have time, use the fibre husks from sweet corn, dry in the sun for a couple of days. You can also use shaved hickory (available at all good BBQ stores)

step 3

If you’re smoking the fish on a stove you’ll need: heavy-based pan, glass lid, mixing bowl, whisk and a metal rack

step 4

If you’re smoking the fish in an oven you’ll need: baking tray, mixing bowl, whisk, metal rack

step 5

click kebab garam masala for the ingredients

step 6

grind until garam masala resembles course sand

step 7

your fish should be scaled and gutted – clean the insides thoroughly

step 8

on a chopping board, score the fish, three slashes on each side, about 1/2 cm deep

step 9

this is the right cutting depth

step 10

After you have scored all the fish, discard the ice.

pat fish dry with a paper towel or the marinade won’t stick

step 11

pat dry the insides of the fish as well

step 12

place fish in tray and cover with paper towelling whilst preparing the marinade

step 13: Preparing the marinade.

add 1 tbsp salt to mixing bowl

step 14

add 1 tbsp garlic paste to mixing bowl

step 15

add 1 tbsp  ginger paste to mixing bowl

step 16

fold salt, garlic and ginger paste together

step 17

add 1 tsp chilli powder and fold

step 18

add 1/2 tsp turmeric and fold

step 19

add 2 tbsp ground kebab garam masala and fold, add any remaining garam masala to the tea leaves

step 20

add polyunsaturated vegetable oil and fold

step 21

your marinade is now ready and should look (more or less!) like this

step 22

smear marinade over fish and into scored cuts

step 23

smear marinade into fish cavity as well

step 24

this is how much marinade should be on the fish (both sides)

step 25

folding in remaining garam masala to the tea leaves

step 26

if cooking on the stove, add tea leaf mixture to pan – the tea leaves should be laid about 1-cm thick, covering about 60% of the base

step 27

place fish on rack, add more marinade if necessary

step 28

cover pan with lid – a glass lid is ideal as you can see when the fish is ready without having to take off the lid (which you don’t want to do as the smoke will escape). As the fish cooks, the gills will open up and the dorsal fin will rise. The fish is cooked when the scored cuts ‘weep’ (fill with moisture).

step 29

scored cuts ‘weeping’ (moisture will bead there) means the fish is cooked

step 30

If using oven: turn on temp. to 180-200 C and also turn on the grill (if your oven is able to do both), to medium heat. Place tea leaves on aluminium foil in a tray on top shelf of the oven (closest to the grill). Tea leaves should be laid about 2 cm thick. Keep fish on the rack and place on tray. Then place on shelf underneath the tea-leaf tray, as shown above!

step 31

A close-up of the tea leaves in the oven – they will start to smoke

step 32

The fish is ready when the gills are fully open and scored cuts are weeping

step 33

Making the chutney that goes alongside the fish (prepare whilst the fish is being smoked).

add 2 tbsp polyunsaturated vegetable oil to a hot frying pan

step 34

when the oil is smoking, add 1 tsp black mustard seeds – if the oil is hot, they will immediately sizzle and pop

step 35

add whole chillies and fold

step 36

add 2 tbsp lentils and fold

step 37

add 2 tbsp white lentils and fold till caramelised

step 38

add 11/2 tsp salt and fold

step 39

add 1/2 tsp asafoetida powder and fold

step 40

add kari leaves and let crackle (this is pretty instantaneous)

step 41

add 1 tsp chilli powder and fold

step 42

add 1/2 tsp turmeric and fold

step 43

add 1 tbsp tamarind paste and fold

step 44

add 2 cups tomato purée and fold (or you may add chopped tomatoes or a combination of both), cook until the oil separates and appears on the surface

step 45

tear coriander, add to pan and fold

step 46

add 1 tbsp lemon juice, to taste, and fold

step 47

remove from stove – then serve chutney as it is, or if you prefer, blend it for a smoother texture

step 48

your chutney is now ready!

step 49

place fish and chutney on a serving dish and enjoy!

There are a few things I’d like you to remember when smoking fish:

1. Never add lemon juice to the marinade, this moistens the fish and will ‘break’ it up when smoked. Add lemon juice to the fish after it has been smoked and removed from the oven and whilst it is still hot.

2. Avoid small fillets of fish as they are too delicate, use whole fish, especially when the fish is ‘plate sized’.

3. If using fillets of a bigger fish, crust the skin side (making sure you do not skin the fish, dry the skin side and apply the marinade, the skin will get crisp after smoking) and cover the flesh side with aluminium foil to prevent the fillet from drying out.

4. You may use any wood chips as long as they are safe! Please check this before you use them. Also, try rose leaves mixed with tea leaves, it creates the most fabulous aroma and taste!!

5. Remember, never fry the fish before smoking it like they do on MasterChef, nothing is worse than this as the smokey flavour does not permeate through the fish.

So, happy cooking till the next one!

Anah Daata Sukhi Bhaava!!

Dosai for breakfast, brunch, lunch or dinner … or anytime in between!!!!

It was a year ago, almost to the day, that I wrote how so many Indians love to eat it but very few can cook it.

Yes, you guessed it, or you might remember, dosai!

As some of you will know, and some of you won’t, we make fresh masala dosai in our open kitchen at nilgiri’s. Look, dosai take practice, I don’t want to deter you but usually by your third attempt your dosai will be good.

Please remember, making dosai isn’t like making pancakes that you make on a Sunday morning and then serve immediately. We let our dosai rest for a few days. Click this dosai recipe for full details.

“Practice makes perfect,” as the old adage says and on that note, may I wish you all the best for 2013!

Anah Daata Sukhi Bhava!!

The ingredients: 1 part white lentil flour, 3 parts rice flour, a pinch of salt [to make the pancake golden)

adding salt to the rice flour and white lentil flour

mixing the ingredients with the best and most natural whisk otherwise known as fingers!

add water [approximately 3-3 1/2 parts

mixing

mix or whisk

more mixing

check texture, it should be a ‘dropping-like’ consistency

pour into pot to let it ferment and rise!!

the mixture will ferment

cover fermenting mixture with a moist cloth, set aside for a few hours or overnight

remove cover to see it rise like a soufflé

set aside a teaspoon of the risen batter to form a ‘starter’ for the next batch

keep ‘starter’ in the refrigerator covered in cling wrap

add water to prepare batter for dosai

mix, or as I say, ‘fold’

check consistency, it must be close to a ‘pouring-like’ consistency for making the pancake

get ready for the act!!

prepare cooktop, or a griddle plate, or a ‘tawa’ by heating it and putting salt on the cooktop

wipe away the salt thus leaving behind a teflon-like surface when the salt starts to ‘cook’

add mixture to the smooth cooktop, just a big drop, holding the steel cup with 3 fingers only!

pouring the mixture on top of hot plate/griddle plate

smoothing the mixture with a circular motion, moving outwards in a concentric ring-like motion

enlarging the circle

enlarging the dosai

enlarging the circle, at this stage you drizzle clarified butter and oil over the dosai, or, if you are vegan simply omit the butter and use oil only

clarified butter

adding oil to the butter stops it burning

drizzle butter in a circular pattern

gently spread butter with a spoon

the upper surface of the dosai will fry and start to turn golden

the dosai will fold

roll the dosai

the first dosai is never perfect so don’t worry!!

the second dosai is never perfect either!

the third dosai; well from now on it is perfect!

the beautiful circles left by the cooked dosai

add potato filling

gently lever under the dosai, working around its perimeter

lever the dosai upwards gently

fold over filling

roll over

serve masala dosai with classical accompaniments, sambhar and coconut chutney!!

Mysore Chilli Chicken ….

This chilli chicken dish is simple yet skilled; it is hot but doesn’t burn, and it is tasty but not overly spiced. So much intricacy in this dish!

Mysore chilli chicken dish

So, let’s get started and first make the masala:

Masala (marinade):

9 long dried red chilies (you can use either the Bedgi chilli from Mangalore or its similar Kashmiri chilli. If you use Kashmir add 1.5 tsp hot chilli powder)

8- 10 Tellicherry peppercorns

1 1/2 tbsp coriander seeds

1/2 tsp turmeric powder

6 cloves

I medium-sized cassia bark

2 1/2-inch pieces of ginger

ingredients for the marinade (clockwise from left to right):
top row, from left to right: whole black peppercorns, turmeric & cloves
middle row, from left to right: red chilli powder, water, salt & whole dried red chillies
bottom row, from left to right: cassia, coriander seeds & fresh ginger

1 kg chicken on the bone

chicken on the bone & half of the ground marinade

For the sauce aka ‘kari’

2 1/2 tbsp ghee or vegetable oil

2 1/2 large onions, finely chopped

10 fresh curry leaves

Salt, to taste

2 medium-size tomatoes, chopped

2 tsp of lemon juice, to serve

‘kari’ ingredients, clockwise from left to right: vegetable oil, fresh curry leaves, chopped onions, remaining ground marinade & chopped tomatoes

Method:

1. Wash and cut the chicken into small pieces, drain till dry.

2. Grind all the masala ingredients to a fine paste, adding a little warm water.

all the marinade ingredients before being ground

ground marinade

3. Keep half the marinade (masala) aside for the sauce.

4. Marinate the chicken pieces in the remaining masala and set aside for 4 hours in the refrigerator.

marinating the chicken

marinated chicken

5. In a large frying pan, heat the ghee/oil and fry the onions with the curry leaves and salt. Cook until the onions are light golden brown. Add the masala to the onions and cook until the oil leaves the sides of the pan.

heat oil in a pan

add onions and fresh curry leaves, followed by salt

cook till it starts to turn light golden brown

add the remaining marinade

fold & cook till the oil leaves the sides of the pan

6. Add the tomatoes and cook for about 5 minutes, or till the tomatoes are cooked.

add the tomatoes & cook

7. Remove the marinated chicken from the fridge, place in a saucepan, cover and cook in its own juices until cooked (this is similar to ‘braising’) Set aside to rest.

place the marinated chicken in a saucepan

cover & cook over low heat

different stages of chicken cooking – just starting to change colour

stir occasionally for even cooking & cook till the chicken is fully cooked

8. Drain the chicken juices (‘liquor’) into the sauce and add a cup of water, if required. Cook till oil leaves the pan. Sprinkle with lemon juice.

drain the pot liquor into the sauce/’kari’

add some lemon juice

sauce/’kari’, ready to go!!

9. In another frying pan, heat enough oil to fry the cooked chicken pieces till caramelised and ‘bright red’! Drain and set aside.

heat oil in a separate pan

fry the chicken in hot oil, a few pieces at a time

fry the chicken till carmelised & ‘bright red’

drain on a paper towel

top with crisp-fried curry leaves

Serve the Mysore chilli chicken along with the kari on top of steamed Basmati rice, with some crisp fried curry leaves (you’ll see “how to temper kari leaves” on the link!).  (To make great steamed rice, click the link.)

serve on top of hot basmati rice, with ‘kari’ on top & a few drops of lemon juice

voilà, Mysore chilli chicken, ready to go!!

And before I sign off, here are a few tips to remember when cooking this dish:

1. To get a bright color from the chillies (if Bediga or Kashmiri chillies are not available), soak them in warm water, do not split them. This allows the chilli to soak in the moisture and concentrates the colors. Discard the water and grind.

2. Tellicherry pepper is the best in the world and has a very strong aroma!

3. Braising the chicken and letting it rest in the juices lets the meat to tenderise , then when you fry it, the outside is crisp and the inside is still moist. The Chinese call it ‘twice cooked’.

4. Once the chicken is fried it may be added to the sauce, or alternately served separately (as I did) on top of the rice along with the kari.

Well, as for me, I would like to have the lot with no rice and no kari, just a glass (or two) of my favourite Mornington Peninsula Nazaaray Shiraz!!! You can have the rice and. . .

Anah Daata Suki Bhava!!

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