Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine , and is one of the main dishes of the ' wazwan ' . Rogan means clarified butter or fat in Persian while Josh is heat or passion ! Another interpretation of the name rogan josh is derived from the word rogan meaning "red color" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat- net sources . Whatever the origins of the name - this is one delicious and spicy dish .
I adapted the recipe from " Cooking Delights of The Maharajas." By Digvijaya Singh
500 Grams Mutton.
150 Grams Ghee.
2 Teaspoons Ginger - grated.
150 Grams Curd.
Hing - The size of a pepper corn ,dissolved in a little water.
Saffron - a pinch dissolved in a bit of water.
5-7 Dried Red Chilies ( Optional )
1 Teaspoon Kashmiri Mirch Powder - For color
Make Powder:
2 Large Black Cardamons.
10 Green Cardamons.
8" Cinnamon .
20 Black Pepper Corns
5 Dried Red Chilies - remove seeds if you wish to make it less spicy.
1 Tablespoon Whole Coriander Seeds.
Heat ghee add meat and hing water , stir on high heat to seal meat , cook covered on medium heat for 10 minutes till water dries out .
Add dried red chilies if using , whipped curd along with ginger - bhuno well and cook covered.
When meat is 90% done add all other spice , mix well .. and on a low heat cook covered for 30 minutes allowing the masalas and meat to cook under dum till the meat almost falls off the bone and only the ghee remains !
Here hing , ghee and lots of tender and slow cooking under ' dum ' play an important role - hope you enjoy this beauty of a dish just as much as I did .
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Recipe by Monica Gupta
JAMMU 's SHALGAM Masala
Ingredients:
Turnips/Shalgam – 500 gms, washed, cut into slices
Mustard oil – 3 tbsp
Asafoetida – a pinch
garlic paste 1 tsp
Salt to taste
red chilli powder 1/2 tsp
haldi powder 1/2 tsp
Dry Red Chillies – 3, deseeded, halved
Tikki Masala/garam Masala – 1/2 tsp,
Saunf Powder 1 tsp
Water – 1/2 cup
Method:
1. Heat the oil in a heavy bottomed pan.
2. Add the asafoetida, turnips, salt.
3. Add the dry red chillies, garlic paste , red chilli pwdr and haldi pwdr and stir well.
4. Cook covered over a high flame till half cooked
5. Add the tikki masala/garam masala and water.
7. Stir well till cooked and dry .
8. Serve hot with rice /roti
It's divine and delicious !
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The Oishii Festival - Oishi in Japanese means delicious, and that's what the focus of the Japanese Restaurant Season is , to showcase their delicious food to lovers of good food in Delhi and Mumbai through select restaurants.I happened to take a friend to Guppy By AI for lunch where we discovered to our delight that the food festival was very much a part of their menu for a few more days.
For Rs 1200/- per head you are in for a scrumptious six course set menu which showcases a few spectacular vegetarian and non vegetarian dishes. The food was exquisite as always at Guppy , and if you enjoy Japanese food do head out and treat yourself to a delicious Japanese meal .
This festival is also on at Sakae Sushi , Megu , Asia 7 and Izakaya apart from Guppy by AI
800 Grams Chicken
4 Onions Sliced - Long.
2 Teaspoon Garlic Paste.
2 Teaspoons Minced Ginger.
2 Teaspoon Coriander Powder.
2 Teaspoons Freshly Ground Black Pepper.
1 Cup Coconut Milk.
2 Teaspoons Mustard Seeds.
Curry Putta
Red Chili Powder / Dried Red Chilies.
Haldi.
Garam Masala.
Coconut Oil + White Oil.
Heat oil , splutter mustard seeds , add curry leaves and dried red chilies . When curry leaves begin darken add onions and cook 4-5 minutes till they soften - dont allow them to brown. Then add ginger garlic , saute a minute , add chicken .. and bhuno till chicken is half done.
Now add the rest of the spice ( not coconut milk or garam masala ) , and slowly bhuno the chicken by adding 2-3 tablespoons of coconut milk at a time , keeping the chicken covered ! This way use up the entire coconut milk and allow the chicken to cook in it over low heat . When the chicken is done and there is hardly any gravy left and the coconut milk has left it's oil as seen in the pic .. sprinkle the garam masala and adjust flavors. I tweak it with 1/2 tablespoon of lemon juice.Anything slow cooked in coconut milk gives you delicious and succulent results !
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Last night Executive Chef Ravitej Nath & his team wowed members of Delhi Gourmet Club with the spectacular meal, beautifully presented and served at your club's event at Amaranta , The Oberoi , Gurgaon .On behalf of attending members of Delhi Gourmet Club , Founding members Rocky Mohan and Sourish Bhattacharyya I would like to thank the hotel for pulling out all stops and ensuring we had a great evening . A special thanks to Rathijit Dutta for all care taken before and during the evening .
The service was great , Anshul managed the flow of the evening very well . The food was brilliant , and this is perhaps the first time I received not a single negative feedback !
Stag's Leap Wine Cellars showcased their hearty reds , some delicious and crisp whites and kept us in happy 'spirits' !
This is a regular paneer recipe with a twist . I add crushed fried onion ( Biristi ) while serving the dish and sprinkle some on top as a garnish . The end result is a delicious paneer with an interesting bite and flavor added by the fried onions. The recipe of fried onions is at the bottom and I quote directly from a post made by Rocky Mohan on sikandalous cuisine teaching us how to make Biristi perfectly.
250 Grams Paneer - Cubed.1 Small Onion - Minced.1 Small Tomato Chopped.1/2 Teaspoon Garlic Paste.1/2 Teaspoon Minced Ginger. 1/2 Teaspoon Jeera Powder1.5 Teaspoons Kasoori MethiHaldi , Salt , Chili Powder to taste.1-2 Tablespoons Biristi ( 2 crushed lightly 1 left whole )
Heat oil , add onions , when they begin to change color add tomatoes , ginger garlic and dhania powder, Sprinkle water and cook covered on low till oil separates , now add Kasoori methi haldi salt and red chili powder , cook 1 minute and then add paneer , bhuno for 3-4 minutes , sprinkle jeera powder and adjust flavors . When ready to serve crush Biristi and mix into the paneer and sprinkle some on top . The fried onions add not just a crunch but also an interesting sweetness that goes well with the flavors of Kasoori Methi
Biristi - Thank you Rocky Mohan for sharing this detailed procedure with us :
"Biristi" or Fried Onions are an art to do. Thought I should share my take on doing so after I read Divya Rahimtula mention to "Biristi" in her wonderful recipe of Hara Masala Chops.
The key to crispy fried onions or Biristi is thinly sliced onions. They should be very thin and transparent.
Heat plenty of oil in a deep frying pan or a wok but on low heat. Add the onions and they should submerge in the oil. Wait for the bubbles and then turn up the heat to medium. Do not stir much till they start to get a color. Too much stirring leads to un-even browning. A fine balance to be maintained here to avoid burning. Once the onions turn light golden, watch carefully at this stage because they will go to dark brown very very quickly. Once they turn a light brown switch off the heat. The onions will continue to brown. Remove the onions and let them drain in a sieve rather than on a kitchen towel.
Then spread them out on a tray allowing them to go crisp. Toss them around while they cool. These can be stored in an air tight container for at least two weeks.
Punj Rattani Dal
I have reproduced this recipe as was given in PRASHAD , COOKING WITH INDIAN MASTERS , a fantastic must have cookbook by Jiggs Kalra . This masterpiece is a celebration of the foods of India through the culinary geniuses of some of the finest Chefs in the country.
30 Grams Whole Moong Dal.
30 Grams Whole Masoor Dal.
30 Grams Whole Urad Dal.
30 Grams Channa Dal.
30 Grams Tur Dal
( 30 Grams Dal = 1 Teaspoon )
6 Tablespoons Ghee
1 Teaspoon Balck Cumin Seeds.
50 Grams/1/3 Cup Onions - chopped
2 Teaspoons Coriander Powder.
1/2 Teaspoon Red Chili Powder.
1 Teaspoon Cumin Powder.
1 Teaspoon Fennel / Sauf Powder.
1/3 Cup Chopped Green Coriander.
Wash dals and soak in water 1 hour , then drain.
The Tempering:
4 Tablespoons White Butter.
60 Grams/ 1/4 Cup Tomatoes - chopped fine.
60 Grams / 1/4 Cup Yogurt - whisked.
1/2 Teaspoon Garam Masala Powder.
Heat ghee , add cumin seeds . When they begin to splutter add chopped onions , cook till light brown and then add all the dals / lentils and ' bhuno ' 5 minutes .Add 2 liters water , bring to a boil , clear any scum/dirt on the surface , then add coriander powder , haldi , red chili powder and salt . Cook covered over low heat until dals are cooked and water is down to 1/3d of the original quantity ( this is a thick dal ) .Lightly mash the dals against the sides , sprinkle cumin and fennel powder- mix well adjust flavors and cook another 2-3 minutes .
The tempering / Chownk : melt butter , add tomatoes yogurt and garam masala . Bhuno over medium heat till the fat leaves the sides.Add to the dal , cook another 1-2 minutes , garnish with coriander / dhania leaves and serve with rice / rotis.
Absolutely delicious !
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