Saffron and Pearls
Page 7
Kaleji Gurda
SHEPHERD’S PIE – The Hassan Way
INGREDIENTS
For the kheema
1 kg kheema
500 gm tomato puree
250 gm onion
1 tablespoon ginger-garlic paste
2 teaspoons chilli powder
Salt to taste
For the mash
500 gm potatoes
250 ml milk
5 tablespoons breadcrumbs
1 teaspoon pepper
METHOD
Heat oil in a pan and sauté the onions till they turn a light brown. Add in the ginger-garlic paste. Mix in the chilli powder and kheema; cook on a low flame until the moisture in the meat dries out. Now, add the salt and tomato puree; cook until the mince is done. As the mince cooks, boil, peel and mash the potatoes. Set aside.
Heat butter in a pan and add the mashed potatoes. Pour in milk and mix. Add the pepper and salt. Mix well to combine and take the pan off the flame. Pre-heat the oven to 190° Celsius. Grease a baking dish with butter and decant the cooked mince into this. Top with the mashed potatoes. Bake for 15 to 20 minutes, until the mash is a deep brown.
MURGH KARI PATHA
INGREDIENTS
1 kg boneless chicken, cut into 1" cubes
¾ kg sour yogurt, beaten
20 dry red chillies, broken into medium-sized pieces
4 fistfuls fresh curry leaves
4 tablespoons oil
2 teaspoons ginger-garlic paste
Salt to taste
METHOD
Wash the chicken pieces well.
Mix the ginger-garlic paste with the yogurt, and marinate the chicken in it for 2-3 hours.
Heat oil in a pan. Toss in the broken red chillies and one fistful of curry leaves.
Add marinated chicken and sauté on a medium flame until the meat is half cooked.
Add the remaining curry leaves and cook the chicken until the juices dry up.
KADHAI MURGH
INGREDIENTS
1 boneless chicken, cut into small pieces
¼ cup oil
6 onions, finely sliced
6 medium-sized tomatoes, finely chopped
6 green chillies, finely chopped
3 pods garlic, finely chopped
1 bunch coriander leaves, finely chopped
1 small piece ginger, finely chopped
1 teaspoon red chilli powder
Salt to taste
METHOD
Heat oil in a pan. Add onions, ginger, garlic and tomatoes; fry until the tomatoes break down and are well amalgamated with the onions.
Add the chicken and red chilli powder; let the flavours begin to meld for a while. Cover and cook until the chicken is tender.
Add green chillies and coriander leaves. Allow the gravy to dry up, and the oil to rise to the surface.
Garnish with more coriander leaves.
Kadhai Murgh
IMLI MURGH
We ate this dish nearly every day in my home, when I was growing up. It has very Goan flavours and is light, delicious and easy to make. Because it needs very little oil, it’s also a healthy option and you can make it healthier by not frying the chicken at all, as I have explained in the recipe.
INGREDIENTS
1 whole chicken, washed and drained
5 whole dried red chillies
2 tablespoons oil
1 teaspoon whole black peppercorns
A fistful of tamarind, soaked in water and pulped
Salt to taste
METHOD
Rub salt all over the chicken – inside and outside. Set aside. You should have about three cups of tamarind water; if you don’t, use more tamarind and water to make more pulp.
Heat oil in a pan and throw in the whole red chillies and peppercorns. Then, add the chicken and let it turn a light brown. Or, you can let it fry for longer and get very brown.
Pour in the tamarind juice when the chicken is cooked to your preference.
Cover and cook until the chicken is tender and the sauce has thickened.
Debone the chicken, except for the legs, to serve.
Serve Imli Murgh on a bed of lettuce, with boiled peas and fried potatoes as accompaniments. Or, place it on a bed of mashed potatoes and scatter peas all around.
MURGH PASINDA
Mutton pasinda is a great favourite in our home but it can be a very rich dish. So, to preserve the flavours but make it lighter, I came up with this recipe, using chicken.
INGREDIENTS
1 kg boneless chicken
½ kg yogurt
½ kg oil
3 onions, sliced
3 green chillies
1 bunch coriander leaves, chopped
1 bunch mint leaves, chopped
2 teaspoons ginger-garlic paste
2 teaspoons red chilli powder
1 teaspoon garam masala powder
½ teaspoon turmeric powder
A pinch of salt
Lightly roast, and grind to a paste
2 tablespoons coconut powder
2 tablespoons poppy seeds
1 tablespoon charoli
1 tablespoon cashew nuts
METHOD
Wash the chicken pieces. Using a spatula, flatten each and keep aside.
Heat oil in a deep-bottomed pan, or tawa. Fry the sliced onions to a golden brown. Remove onto a plate lined with absorbent paper and let the fried slices cool slightly. Then crumble the fried onions into a rough powder and keep aside.
Strain the oil into a deep bowl. To it, add the chicken pieces, the roasted paste you made earlier, all the powdered masalas, yogurt, fried onions and ginger-garlic paste. Mix well.
Heat a pan. Arrange the chicken pieces on it and cook until tender and a thick gravy coats each piece. Mix in the chillies, coriander and mint leaves before taking off the fire.
TAMATAR MURGH
INGREDIENTS
1 chicken, cut into pieces
4 large tomatoes, pureed
2 onions, finely sliced
¼ cup oil
1" cinnamon stick
2 teaspoons ginger-garlic paste
2 teaspoons chilli powder
2 teaspoons garam masala powder
1 teaspoon black pepper powder
Salt to taste
METHOD
Wash the chicken pieces well.
Heat oil in a pan and add in cinnamon and onions; fry until the onions are golden brown.
Add the ginger-garlic paste, salt and red chilli powder. Sauté for a while, sprinkling a little water, if needed. Now add the chicken.
Leave the pan on a medium flame until all the moisture dries up. Pour in the tomato puree and cook until the chicken is tender.
Add the pepper and garam masala powders. The dish is done when the chicken is well coated with the masala and the oil rises to the surface. You can choose to drain off this excess oil.
Serve garnished with finely chopped coriander leaves.
SHAHI MURGH
INGREDIENTS
1 chicken, cut into 12 pieces
100 gm butter
1 cup fresh yogurt
1 cup milk
½ cup water
2 hard boiled eggs, shelled
1 bunch coriander leaves, finely chopped
1 small onion, grated
1 sprig curry leaves
6 peppercorns
4 cloves
2 cinnamon sticks
2 cardamoms
2 bay leaves
3 tablespoons cashew nuts
3 tablespoons almonds, blanched
1 tablespoon ginger-garlic paste
1 to 2 teaspoons plain flour
½ teaspoon cumin powder
Salt to taste
METHOD
Grind the blanched almonds with the cashews. Keep aside.
Place the chicken pieces and add grated onion, ginger-garlic paste, cumin powder, salt and a little water in a pan. Cook on a low flame until the chicken is tender.<
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Heat the butter in a separate pan when the chicken is nearly done.
Toss in the cinnamon sticks, cloves, cardamom, peppercorns, curry leaves and bay leaves. Once they stop spluttering, add the cooked chicken and the paste of almonds and cashews. Simmer for a while on low flame.
Beat the yogurt well and add to the pan. Cook for about 10 minutes more. In the meantime, dissolve the flour in the cup of milk. Slowly stir this paste into the pan to help thicken the gravy.
Cook for a few minutes and take off the flame.
Slice the boiled, shelled eggs into four long slices; garnish the dish with these and the coriander leaves.
MALAI KI MURGH
INGREDIENTS
1 chicken, washed and cut into 12 pieces
¼ kg fresh cream
1 cup water
¼ cup oil
2 onions, finely sliced
2 teaspoons red chilli powder
Grind to a fine paste
100 gm almonds
100 gm cashew nuts
50 gm raisins
METHOD
Heat oil and fry the onions until they turn light brown. Then, add the ginger-garlic paste and chilli powder; sauté until aromatic. Add the chicken pieces into the pan and cook for a while. Then, pour in as much water as is required to cook the meat, without too much gravy. I use three glasses of water.
Ready the dish for serving. Mix the ground almonds, cashew nuts, raisins and fresh cream in with the chicken and leave on slow fire until well-blended.
PALAK SOYA MURGH
INGREDIENTS
1 chicken, washed and cut into 12 pieces
1 cup yogurt
½ cup oil
2 bunches spinach leaves
1 bunch soya leaves
2 onions, sliced
2 cardamoms
2 cloves
2 1" cinnamon sticks
1 tablespoon ginger-garlic paste
2 teaspoons chilli powder
Salt to taste
METHOD
Chop spinach and soya leaves separately. Wash well, drain and keep aside. Heat oil in a pan and toss in the cardamoms, cinnamon and cloves. Add the sliced onion and fry until golden brown. Add the ginger-garlic paste and chilli powder. Sauté, sprinkling a little water at intervals. Now, add yogurt and let cook until the oil rises to the surface.
Add the chicken pieces to the gravy and cook for 15-20 minutes. Then, add the spinach leaves. When the chicken is nearly done, add the soya leaves. Cook until they blend with the spinach and the chicken is tender. If there is any extra moisture in the pan, allow it to dry up. Serve with hot white rice.
Palak Soya Murgh
KALI MIRCH MURGH
INGREDIENTS
1 chicken, cut into 12 pieces
2 cups yogurt
2 onions, finely sliced
3 tablespoons oil
2 tablespoons coriander powder
4 teaspoons black pepper powder
2 teaspoons ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon garam masala powder
Salt to taste
METHOD
Heat oil in a pan and fry the onions until golden brown. Add the ginger-garlic paste and turmeric and chilli powders. Sprinkle in a little water. Add the coriander powder and sauté until it turns a light brown.
Pour in the yogurt and cook until a gravy forms. Now, add the chicken pieces into the gravy and let them cook through. Then, add the freshly-ground pepper and garam masala powder. Keep on dhum for 5 more minutes. Serve garnished with finely chopped coriander leaves and some lemon juice poured over.
Kali Mirch Murgh
SHAHJAHANI MURGH
INGREDIENTS
1 whole chicken, washed and cut into 8 pieces
¼ cup oil
2 large onions, finely sliced
1 large tomato, finely chopped
1 large capsicum, finely sliced
12 garlic cloves, finely chopped
10 green chillies, finely chopped
1 bunch coriander, finely chopped
1 medium-sized piece ginger, finely chopped
3 cardamoms
3 cloves
2 cinnamon sticks
2 teaspoons coriander powder
½ teaspoon red chilli powder
½ teaspoon turmeric powder
Salt to taste
METHOD
Heat oil in a pan. Toss in cardamoms, cloves, cinnamon sticks and garlic; sauté for a minute or two. Add the ginger, green chillies, onions and salt. Mix in the chopped tomato and cook until it breaks down. Add the chicken and three cups of water, cook for 15-20 minutes.
Add the dry masala powders and make sure the chicken is coated with the spices. Do not add any water. Once the chicken is cooked through, add the sliced capsicum and continue to keep the pan on a slow fire until the capsicum slices soften.
NAWABI MURGH
INGREDIENTS
1 whole chicken
3 tomatoes, pureed
3 eggs, beaten
½ cup thick yogurt
2 tablespoons ginger-garlic paste
1 tablespoons garam masala powder
1 teaspoon chilli powder
Breadcrumbs, to coat
Oil for frying
Salt to taste
For the stuffing
½ kg chicken mince
1 bunch spring onions, chopped
1 bunch coriander leaves, chopped
2 green chillies
1 teaspoon ginger-garlic paste
½ teaspoon garam masala powder
Salt to taste
METHOD
TO PREPARE THE CHICKEN
Wash the chicken and prick it all over using a fork. Then tuck the neck in the breast and keep aside as you prepare the marinade.
Mix together the ginger-garlic paste, garam masala powder, tomato puree, yogurt, red chilli powder and salt. Rub this mixture on the chicken – inside and outside – and allow it to marinate for 30 minutes.
TO MAKE THE STUFFING
Mix the mince with ginger-garlic paste, ground garam masala and salt. Heat a pan, add the spiced mince, and cook on a low heat until the meat is dry. Take off the stove, add spring onions and coriander leaves. Keep aside.
To ASSEMBLE THE DISH
Heat a heavy-bottomed pan. Place the marinated chicken on it, and let cook until the marinade has dried up. Take the chicken off the pan, and let cool.
Stuff the chicken with the prepared mince, once it is cool enough to handle, and bind it with a sturdy thread. Dip the chicken in the beaten eggs, then in the breadcrumbs and again in the eggs. Deep fry until golden brown.
Serve garnished with tomato slices, onion rings and capsicum rings.
DHUM KA MURGH
INGREDIENTS
1 chicken, weighing approximately 1kg
¼ kg yogurt
2 bunches coriander leaves, finely chopped
1 bunch mint leaves, finely chopped
1 large onion, finely sliced
4 green chillies, slit
Juice of 1 lime
½ cup milk
1 dessert spoon ginger-garlic paste
1 teaspoon garam masala powder
1 teaspoon saffron strands
A few drops of lemon-yellow food colouring
Salt to taste
Flour to seal
Lightly roast and grind
1 dessert spoon poppy seeds
1 dessert spoon chironjee seeds
1 teaspoon all-spice
METHOD
Fry the onion slices to a golden brown. Remove onto a plate lined with absorbent paper, and let cool. Mash the fried slices into a crumble and keep aside. Strain the oil into a bowl.
Place the chicken in a deep bowl. To this bowl, add ginger-garlic paste, garam masala, roasted and ground spices, fried onions and the oil. Let marinate for an hour.
Dissolve saffron strands in milk in the meantime.
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br /> After an hour, place the chicken pieces on a flat pan or lagan. Add the marinade and sprinkle with the saffron-infused milk. Then, squeeze the juice of a lime and add a few drops of lemon-yellow food colouring. Mix everything well.
Seal the lagan with flour and place coals above and below. Cook on a slow and low flame. If you do not have a lagan, you can place the chicken pieces, marinade, milk, lime juice and food colouring in a thick-bottomed pan or vessel.
Cover with a tightly-fitting lid. Place the pan on the stove, and leave the flame on high for 10 minutes. Then, reduce it to a low flame and let cook for 15-20 minutes.
Check the chicken pieces for doneness. Once they are cooked, add chopped coriander and mint leaves and slit green chillies. Leave the chicken on dhum for a while, until the oil rises to the surface.
Serve garnished with coriander and mint leaves and, if you wish, more lime juice. °
Seafood
LIFE AT FAUST MANSION
This section of the book is especially dear to me because I have included several of my grandmother’s recipes. I have so many precious memories of the meals she made us, and our life at Faust Mansion. While writing this book, I spoke with my cousin, Marie Campos; we had a long conversation, along with her husband Eugene, and our daughters, Karen and Anisha. Reminiscing about my life at Faust Mansion took me back to my childhood.
Faust Mansion was my world, and my school, St Anne’s, was right across the street from home, as was the church we attended. My life was very simple and very regimented; we followed the same routine every day, waking up at 5.30 a.m. for church at 6 a.m., and it was lights out at 9 p.m. every night. (When I married Peter and moved into their home, I had to get used to a completely different routine – they sometimes ate breakfast at noon, and lunch at 5 p.m.! He still teases me about how much my life has changed.) My father had nine siblings, and Faust Mansion was where the family gathered during the summers and at Christmas. We had a large garden, full of trees, including mango, chikoo and jamun trees, which my cousins and I used to climb, much to our parents’ and grandparents’ concern. It was an old-fashioned house, with the kitchen outside of the main building and all our food was cooked over a slow fire for many years, before the kitchen was moved inside the house.
The matriarch, Mama, ruled over the kitchen and she followed a set menu for all meals, except on Christmas or other special occasions. Breakfast was always parathas with homemade jams; the parathas were served in a silver box, which we all still remember. For lunch, there would be rice, dhal and a seasonal vegetable or maybe a fish curry and for dinner, we ate cutlets and bread. You didn’t eat parathas after breakfast and rice after lunch, and all day long, there would be a pot of soup simmering on the stove that you could serve yourself a helping of, if you were hungry. We called it Mama’s soup and any guest who dropped by was always offered a bowl of it. When I came home from school every afternoon, there was always something to nibble on – a sweet called dose, which was made of gram flour, and another called letri, made with coconut, were my favourites.