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Tag Archives: coriander leaves

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!!

A classic recipe from the land of the coconut……!

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!

vegetable ishtew

Folks, this week we are making a dish that my ‘mallu’ friends call ‘ishtew’. Generally made with beef or chicken, here is my version with vegies and yes it is a ‘VEGAN‘ dish !!

ingredients clockwise starting in the 2 o’clock position: coconut oil, chopped red onions, sliced green chillies, broccoli and cauliflower florettes, diced tomatoes, kari leaves, ginger juliennes. outer ring: diced beans, cassia bark, green cardamom, cloves, mace blade, black peppercorn, star anise, caramelised onions, coriander leaves, coconut cream (or whole coconut if you are really keen; otherwise use coconut cream), diced potatoes, diced carrots

If you want instructions on how to caramelise onions (or even slice them), check out my techniques page.

Blanching the vegetables

Step 1

prepare mixing bowl of iced water

Step 2

add salt to boiling water in a large pot

Step 3

add diced potato to boiling water

Step 4

cook the potatoes until they are al dente

Step 5

to check of the potatoes are al dente, remove one from the pot and cut it with a knife – it should slide through like ‘cutting’ butter

Step 6

when the potatoes are al dente, scoop from the pot and place in iced water to stop the potato cooking any more

Step 7

Repeat this process for beans, carrots, broccoli and cauliflower – cook each vegetable separately when blanching.

Cooking the spices, onion, fresh chilli, kari leaves and tomato

Step 1

In a large frying pan, heat pan and add coconut oil. When the oil smokes, add spices separately, folding between each addition. Start with the cassia (cinnamon sticks), then green cardamoms, cloves,black peppercorns and mace blades.

Step 2

Look for signs that the spices have cooked. Initially the cassia will be furled. When it has cooked, it will be open.

cassia (cinnamon stick) not ready since it hasn’t unfurled

unfurled, now it is perfectly cooked

cooked cardamon pods will swell, like this

cooked mace will only slightly unfurl, like this

Step 3

now the spices are cooked, add chopped onions and keep folding whilst the onions caramelise. n.b. the coconut oil will froth

Step 4

add salt and fold

Step 5

when your onions have caramelised like this, it’s time to add the thinly sliced (julienned) ginger

Step 6

add the ginger and fold

Step 7

add fresh green chillies and fold

Step 8

add half the kari leaves and fold. repeat this process with the remaining half

Step 9

when your mixture looks like this, it’s time to add caramelised onions

add caramelised onions and fold

Step 10

when your onions look like this, it’s time to remove a cup of them to be used as a garnish

Step 10

setting aside some of the garnish

Step 11

add chopped tomatoes to the frying pan and fold until their skins have almost separated from the flesh (as above!)

Step 12

when the tomato skins have almost split, add coconut cream and fold

Step 13

turn down the heat so the coconut does’t boil as it will split if it boils. Small sporadic bubbles are fine!

Step 14

drain blanched vegetables and keep discarded water

Step 15

add vegetables to pot and fold

Step 16

keep folding until all the vegetables are covered by the creamy sauce

Step 17

cover pot for ten minutes, remove lid: your vegetables will (should!) look like this

Step 18

check that your sauce isn’t too runny – dip a spoon into the sauce and remove; the sauce shouldn’t run off the spoon but drip off. If the sauce runs off, keep reducing the sauce

if the sauce doesn’t drip off your spoon, add a little water (use the water from the blanched vegetables)

only add a little water (kept aside from the strained vegetables) at a time (if you need to)

Step 19

sample your dish – add salt to taste, if needed

Step 20 – Plate the dish

serve the meal – maybe on a banana leaf and red rice noodles a.k.a. Idiappam!

red rice noodles can be purchased from an Indian grocery store all ready to heat and serve!!

Step 21 Add garnishes and enjoy!

add chopped coriander

add caramelised onion/spice mixture you had set aside earlier

So folks, as promised, we are on a journey!! Not only am I ‘touring’ the vast land of India and showing you the great variety of its food, I’m also focusing on vegan dishes! Don’t, my dear meat-eating friends, be ‘put off’ by this. Make some of these as a side dish, if you want, with some kebabs (remember?) or lamb cutlets that take minutes to cook. And as for my vegan friends, well yes, I know, this is more than enough as a good meal in itself.

Until then, happy VEG(AN)TARIAN cooking and remember Indian food is NO DAMN CURRY IN…..!!! When I show this dish to people they say, “Is it Thai, Italian, Macrobiotic . . . etc. etc. etc.” and never bl–dy Indian. And on that merry note.

Anah Daata Sukhi Bhaava!!!

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