Paneer Bhurji...hard work pays!!!

Paneer Bhurji…seems like forever that I have posted a paneer dish…sacrilege!! Paneer dishes in restaurants most of the time are overcooked, over-fried and laden with heavy sauces with an extra double dose of oil/butter…the Bhurji made at home on the other hand is minimally spiced and barely cooked for a couple of minutes. The secret to making a good Paneer Bhurji is using fresh homemade paneer…let me say it again – Homemade AND Fresh. You can grate and use shop bought paneer but that melt-in-the-mouth feel goes missing...it will still be nice but you will end up wondering what in God’s name was I raving about…so do make the effort...And you know when it is me endorsing to do something, it will not really require too much effort J

Paneer Bhurji (Scrambled Indian Cottage Cheese cooked with onions and tomatoes)

Ingredients:

If using Fresh Homemade Paneer:

• Whole milk, 1 litre
• Fresh ‘live’ yogurt, around 3 tbsp and Lemon juice, around 2 tsp

OR

• Lemon Juice, around 2 tbsp

If using Store-bought Paneer:

• Paneer, grated using a box grater, around 200 gms 

For Bhurji:

• Cumin seeds, ½ tsp
• Onion, finely chopped, 1 medium
• Tomato, finely chopped, 2 medium
• Green chilies, 1-2 (optional, or remove the seeds)
• Kashmiri Red Chili powder/Paprika, ½ tsp
• Turmeric powder, ¼ tsp
• Salt, to taste
• Butter, 1 tsp (or more J)
• Oil, 2 tsp (and again…or more!!)
• Fresh Coriander leaves, finely chopped, a few

Instructions:

Heat milk in a heavy-based pan till it comes to boil. Once the milk starts to boil and rise up, lower the heat and stir in the yogurt and the lemon juice.

Stir gently to mix and help the milk curdle. It should take about 30 seconds or so (if it doesn’t, add some more yogurt/lemon juice and keep stirring).

Once you see the curds coagulate and greenish watery whey separate, remove the pan from heat.

Strain the mixture through a muslin/ cheesecloth in a strainer. (Save the whey and refer to notes section) Run some cold water through the paneer.

Wrap the paneer in the muslin and hang from the kitchen tap over the sink for about 10-15 minutes to let the excess water drain off. Remove in a bowl and keep aside.

Heat the oil and butter in a pan. Once the butter melts, add in the cumin seeds. When they start spluttering, add in the onions. Sauté till the onions turn translucent. 

Add in the green chilies, coriander leaves, Kashmiri red chili powder and turmeric. Mix and let it cook for a couple of minutes.

Add in the chopped tomatoes and salt. Stir well, lower the heat and let the masala cook till tomatoes go mushy and the oil separates.

Now stir in the paneer into the onion and tomato masala and let everything cook together for a minute of two. Don’t overcook as it will go dry. And Done!

Serve with rotis, paranthas, bread or as a sandwich filler...at breakfast, lunch or dinner J

Notes:

• Do use whole milk for this dish. Using skimmed or semi skimmed milk doesn’t help much in reducing the fat content but it reduces the amount of paneer you get out of the milk quite significantly. It also results in a slightly drier paneer as well. 

• A mix of yogurt and lemon juice results in a softer paneer and also results in more paneer when compared to only using lemon juice or vinegar.

• I should have taken a picture of the process but…L… so here is what the paneer looks like after the water has been drained out. There is no need to press the paneer or hang in the cloth for more than 10 minutes.

• If you can get hold of only shop bought frozen paneer, do thaw it first and immerse in hot water for 10-15 minutes to make it softer before grating.

• If you are using store bought paneer (whether fresh or frozen), add a couple of tablespoons of milk along with the paneer to the pan.

• You can add other vegetables if you like but remember paneer is the “hero” here, neither too many veggies nor too many contrasting flavours and textures....definitely not green bell pepper/capsicum but other colour bell peppers are good to go since they are sweeter..and peas ( small and tender ones) 

• Use the whey leftover from the homemade paneer to knead dough, cook your dal and beans in, use it instead of water to make your stock, mix it in equal proportion with any fruit juice and drink up!

Chicken with Leeks in a Creamy Mustard Sauce...faster than Bolt!

Chicken with Leeks in a Creamy Mustard Sauce…strange how some regular recipes never get on the blog…it wouldn’t have even today, but luckily the sun came out for a bit and I rushed to my window spot to click…I swear I would have beaten Bolt today by a mile and this even though he runs without a hot pan in his hands!! J…OK, so ideally I should have taken a picture of this all plated up as well...but let’s save that for another sunny day J

Chicken with Leeks in a Creamy Mustard Sauce

  

Ingredients: 

• Chicken, drumsticks or thighs, bone in, skin removed, around 1 kg (you can use a mix of thighs and drumsticks, bone in or boneless, adjust cooking time accordingly, if using boneless chicken weight to be around 650gms-700gms)
• Onions, finely sliced, 1 medium
• Leeks, White and pale green parts only, halved and then cut crosswise into 1 inch pieces, 2 large (refer to notes section)
• Garlic, finely chopped, 3-4 cloves,
• Chicken stock, 1 cup/250 ml
• Dijon Mustard, smooth or whole grain or a mixture of both, 3 tbsp
• Single Cream or Half-n-half, ¼ to ½ cup
• Lemon juice, about 1 tbsp
• Pepper, to taste
• Salt, to taste
• Paprika, about ½ tsp (optional, I sprinkle some paprika on the chicken just before frying for colour)
• Butter, 1 tbsp
• Oil, 1 tbsp + 1 tbsp 

Instructions:

Marinate the chicken with lemon juice, salt and pepper for about half an hour (while you get on with the rest of the prep. Those leeks will take time cleaning and washing...will seem like forever! J )

Heat 1 tbsp oil + 1 tbsp butter in large non stick pan with cover and then brown the drumsticks on all sides on medium high heat. 
Remove and keep aside (if using paprika, remember to sprinkle it on the chicken pieces just before adding to the pan)

Add the remaining 1 tbsp oil in the same pan on low heat and add the garlic. (If using chicken with skin on, you may need to remove some fat from the pan, instead of adding some more. Please do use your judgement to avoid an excessive oily dish)

When the garlic just starts to soften, add in the onion and leeks, stir well and cover the pan. Remove cover and stir after 3-4 minutes – the reason to cover is to get onions and leek to soften up in the steam without getting brown.

After about 10 minutes or so, remove about 1/3 to ½ of the onion and leek mixture from the pan and keep aside (optional, refer to notes section)

Add the stock to the pan and stir in the mustard. Increase the heat and let the stock come to a quick boil.

Reduce the heat to low, add in the chicken and cover the pan. Let the chicken cook for about 30 minutes.

Add back the leeks removed earlier and let it cook uncovered for another 10 minutes or so till the chicken is completely cooked and sauce is of nice consistency.

Gradually add the cream, a bit at a time. Let the sauce simmer on the lowest heat for about 3-4 minutes. Taste and adjust seasonings, adding more salt and pepper as necessary.

Serve with steamed rice or crusty bread. (If using boneless chicken pieces, goes amazingly well with broad flat ribbon pasta)

Notes:

• We like the bite of the leeks in the final dish and that’s why cut the leeks about an inch thick and then remove part of it after they soften a bit. If you would like the leeks to completely ‘melt’ in the sauce cut them fine and let them be in the pan throughout the cooking time. 

• You can also add mushrooms if you want.Slice them into thick pieces and add them along with the leeks and onions. 

• No leeks? Make using shallots or white onions. Add a cup of shallots or white onions instead of the leeks. 

• There are times when I skip the cream completely– you know during those ‘I want to eat healthy phases’. The leeks anyways add to the creaminess and smoothness of the sauce. Would suggest that you do a taste test before adding the cream to see if you want to add cream and how much. 

• Instead of starting with bone in raw chicken, you can use leftover shredded roasted chicken and toss it in the sauce along with the cream. 

• If using boneless raw chicken chunks, sauté them first and then add back in the sauce once leeks and onions are completely cooked to your liking in the stock.

Oven Roasted Mung Dal...why stop at just one!!

Oven Roasted Mung Dal…so this week (or whatever is left of it!) has been declared a 'movie night week' by yours truly...one movie every night (or maybe two!!)…so I munched on this last night while the man had this first and then some (and by some I mean bucket loads!!) butter laden popcorn…now off I go to figure out which movie(s) it will be tonight ( and what to snack on!! J) 

Oven Roasted Mung Dal

Ingredients:

• Mung Dhuli Dal/ Split Skinless Mung,, 1 cup
• Water, as needed to wash and soak dal
• Oil, 1 tsp
• Salt, to taste
• Red Chili powder/Cayenne Pepper or Kashmiri Chili powder/Paprika, to taste (optional)

  

Instructions:

Rinse the dal well and soak them in a large bowl in plenty of water for 3-4 hours.

Drain the water from the dal completely using a fine mesh strainer.

Spread the dal on clean dish towel and leave to dry for couple of hours. Ensure that the dampness is gone and dal is completely dry.

Preheat oven to 180 degrees C. Line a large rimmed baking tray with parchment paper. Set aside.

Transfer the mung dal into a dry bowl and mix well with the oil and salt. Take your time and ensure the dal is coated well with the oil.

Once coated, spread out the dal in a single layer on the prepared baking tray and place in the preheated oven.

Roast for 12-15 minutes or until light golden and crispy. Turn and stir/shake every 4-5 minutes so it doesn’t burn.

If using red chili powder, sprinkle it on the dal right when it is out of the oven and still hot.

Let it cool down for 5-10 minutes and it is ready to eat!

Notes:

• Goes without spoiling for a week to ten days in an airtight container HOWEVER, tastes much better when fresh. So try and make only as much as you think you will be able to consume in a day (or two)

• Dal must be completely dry before putting in the oven as otherwise will end up being soggy, so don’t skip on that dish towel step.

• Don’t over crowd the tray – must be in single layer with enough space. If you are doubling the quantity, please bake in batches.

• Don’t wait for the dal to brown – brown means burnt. Remove and shake the tray after every 4-5 minutes. If you see that it is getting brown, just lower the oven temperature to 160C and cook it a little longer.

• Don’t be tempted to increase the oil quantity!!

• Just to be clear on the dal used…it is the yellow one in the below picture

Oven Roasted Chickpeas...New year resolutions!!

Oven Roasted Chickpeas…still January and I bet your are still on that “I will try and eat healthy” bit…the resolve maybe be slipping a little by now but it is still there…here is a little something to help avoid that packet of chips that is calling out to you ? (And ME J )

Oven Roasted Chickpeas

Ingredients: 

• Chole/Safed Chana/Chickpeas, ¾ cup dried or 2 cups canned 
• Water, to soak and boil, if using dried beans
• Salt, 1 tsp, if using dried beans

Seasoning: 

• Oil, 2 tsp
• Salt, to taste and Red Chili powder or Cayenne Pepper, ½ to ¾ tsp

OR

• Salt, to taste , Red Chili powder or Cayenne Pepper, ½ to ¾ tsp and Kashmiri Chili powder/Paprika, ¼ to ½  tsp

OR

• Salt, to taste and Chaat Masala, ½ tsp or 1 tsp (remember chaat masala already has salt in it so adjust accordingly)

OR

• Salt, to taste and Garam Masala, ½ to ¾ tsp

OR

• Salt, to taste, Red Chili powder or Cayenne Pepper, ½ to ¾ tsp, Cumin powder, ¼ to ½ tsp and Coriander powder, ¼ tsp

OR

• Salt, to taste, Pepper, ½ to ¾ tsp and garlic powder, ½ tsp

OR

• Any seasoning of your choice – salt along with lemon zest and rosemary OR oregano and basil OR rosemary, pepper and garlic

Instructions:

If using dried beans, wash the chickpeas well and soak them in a large bowl in plenty of water overnight.

Drain the water in the morning and pressure cook with salt for about 2 whistles. (Important- the chickpeas should still retain their shape and not go mushy). Drain and rinse the chickpeas in a colander under running water. Leave them in the colander for an hour or so to dry.

If using canned beans, rinse and drain the chickpeas well in a colander under running water. Leave them in the colander for an hour or so to dry.

Preheat oven to 200 degrees C. Line a large rimmed baking tray with parchment paper. Set aside.

Remove the chickpeas from the colander onto a clean dish towel. Fold the towel in half to cover the chickpeas and rubbing them lightly to ensure they get completely dry. If the skin comes off a few (which it will J ), remove the skin as else it will burn ( don’t throw away the skin, eat it!! Remember fibre!! J ) No need to remove the skin from all the chickpeas.

Once 100 percent dry, spread out the chickpeas in a single layer on the prepared baking tray and place in the preheated oven.

Roast for 30-40 minutes or until light golden and crispy. Turn and stir/shake every 10-15 minutes so they don't burn (the sign of doneness – they will rattle when you shake the tray J ) 

While the chickpeas are roasting, mix your seasoning with the oil in a large bowl. Pull the tray out and transfer the hot chickpeas to the bowl. Mix very well with a spoon so that the oil and seasoning coats each and every one of them – take your time, no need to rush but ensure all are coated.

Transfer the chickpeas back on the baking tray and put the tray back in the switched off oven.

Let the tray sit inside the oven as the oven cools down for around half an hour.

Anddd they are ready to eat!! Enjoy IMMEDIATELY!!!

Notes:

• If you have googled, you would have come across recipes where chickpeas are roasted with oil and seasoning. I prefer dry roasting as I think the chickpeas are crunchier and masalas/seasoning taste much better when mixed at the last stage.

• They go without spoiling for a week to ten days in an airtight container HOWEVER, they taste much better when fresh. So try and make only as much as you think you will be able to consume in a day (or two)

• Keep in mind that once they roast they shrink and shrivel and reduce in size considerably.

• Chickpeas must be completely dry before putting in the oven as otherwise they end up being soggy, so don’t skip on that dish towel step.

• Don’t over crowd the tray – must be in single layer with enough space. If you are doubling the quantity, please bake in batches.

• Don’t wait for them to brown – brown means burnt. Remove and shake the tray after every 10-15 minutes. If you see that they are getting brown, just lower the oven temperature to 180 C and cook them a little longer.

• Keeping the tray back in the oven once you have seasoned helps the chickpeas get crunchier.

• Don’t be tempted to increase the oil quantity!!

Doodh Sooji/ Semolina Porridge...missing Ma

Doodh Suji/ Semolina Porridge…whenever I would feel a bit under the weather, I would run to ‘Mommy’…and since this is the first time I am away from home for this long (6 months this month) and running to Mommy is not as easy as it used to be, the next best thing would have to do J…my go-to breakfast (drink?) when I am not feeling 100 percent and missing Ma L

Doodh Suji/ Semolina Porridge

Ingredients:

• Suji/Rava/Semolina, 1 tbsp
• Milk, 1 cup/250 ml
• Ghee, ½ tsp
• Sugar, 2 tsp or to taste
• Almonds, finely sliced, 4-5 (either buy slivered almonds or soak almonds in warm water for an hour or so and finely slice)
• Raisins, 4-5 (optional, I always skip)

Instructions:

Heat ghee in a small pan on low heat.

When the ghee melts and gets warm, add suji.

Mix well and roast the suji in ghee on low heat and constant stirring for about 3-4 minutes. Suji needs to turn a shade or two darker and become fragrant. Do constantly keep on stirring – don’t let it turn dark brown or burn (if it does, start over!!)

Add milk and raisins. Stir and bring the milk to a gentle simmer.

Add sugar and stir. Simmer for another couple of minutes.

Switch of the heat and sprinkle almonds.

Slurp hot!!

Notes:

• The consistency is slightly thinner than custard. If you want a thicker consistency, increase the suji to 1 ½ tbsp and let the milk simmer for additional 5-6 minutes.