Gosht Moplah Biryani

Yaaaawn!!! Yet another mutton biryani recipe. Have drummed up quite a repertoire for this delectable meat and rice one-pot-meal. And still have the appetite for more as it is one super duper comfort meal that suits lazy bums like me who do not like to compromise on the taste. The pressure cooker method of cooking biryani makes the task quite easy.

Got this one from a facebook forum, tried it myself (although with a slight modification) and loved the results !!! Read on - 

Preparation Time - 1 hour

Ingredients - 

For marinade - 

• 1/2 kg mutton
• 1/2 cup thick yogurt
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp Kashmiri chili powder
• 1/2 tsp hot chili powder
• 1/2 tsp turmeric
• 1-2 crushed green chilies
• 1/4 tsp shahi jeera
• 2-3 tsp ghee
• 2 medium onions (crisp fried to a brown )
• a handful of mint leaves.
• 2 tsp coriander stems (these have more flavour)
• 3 tbsp oil
• 1/4 cup thick coconut milk ( I did not have the fresh one so used the Maggie coconut milk powder)
• 15 curry leaves.
• 1 tbsp poppy seeds 
• Salt to taste

For cooking the rice -

• 1/2 kg biryani rice
• khada masala or whole spices ( 3 green cardamom, 1 black cardamom, 1 bay leaf, 3-4 cloves, 10-12 peppercorn, 1 mace, 2 inch cinnamon, 2 star anise )
• 1 tbsp ghee
• salt to taste

For final assembly -

• 3 tsp mint leaves
• 2 pinch saffron soaked in 1/4 cup warm milk
• 1 tbsp ginger juliennes
• 4 tbsp crisp fried onion
• chopped cilantro
• green chilis slit lengthwise (skip if you do not want too much heat)

Preparation - Marinate the mutton with all the ingredients listed except oil , shah jeera and curry leaves. Allow to stand for 3-4 hours.

Wash and soak rice for 1/2 hour.

Cooking - Heat the oil in a wok. Add shah jeera followed by curry leaves. Add the mutton after 30 seconds. Cook it covered till completely tender.

Bring the water to a boil . Add the whole spice and allow to boil for 5 mins before switching off the flame. Allow this to sit for 1 hour so that the aroma of the spice really gets into the water. 

Bring it to a boil once again and then add rice. Once half done, add the ghee and salt. Strain the water once it is 80 percent done.

Assembly -  Divide the rice into three parts. Take a thick bottomed vessel. Grease with ghee. Layer one portion of rice. Sprinkle saffron milk, ginger juliennes, green chilis, fried onion, mint and cilantro. Spread half of the mutton over it.

Add another rice layer and top it with saffron milk, ginger juliennes, green chilis, fried onion, mint and cilantro. Spread remaining half of the mutton over it.

Add the last rice layer. Sprinkle saffron milk, ginger juliennes, green chilis, fried onion, mint and cilantro. 

Seal with a foil or put a heavy lid and seal the sides with dough. Cook on low heat for 20 mins. Allow to stand aside for 10 mins before opening and serving.

Serve hot with raita and pickled pearl onions.

Weekly Snapshot (17/05/2015 - 23/05/2015)

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• Gatta Pulao 
• Tinday Ki Subzi
• Fish and Spring Onion Dal Curry
• Dahi Waley Tinday
• Dahi Bara-Ghuguni - Aludum

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Chachindra Raee ( Snake gourd cooked in mustard paste )

Chachindra or snake gourd is not a very regular vegetable in my house. My mom used to cook it at times but I did not like it much as a kid. Later as I started making a lot of healthy changes in the menu, it started appealing to me as an easy to cook and tasty vegetable. As my husband is not fond of it, I usually make a quick 'Raee' or cook it along with channa dal/toor dal for lunch. Getting my kid habituated to all kinds of vegetables is my top priority and hence I an trying to introduce him to new vegetables (especially seasonal ones) on a weekly basis.

This is a simple recipe and the preparation is not different from the usual 'raee' that is prepared in most Odia homes. Read on for the recipe -

Preparation Time - 10 -15 mins

Ingredients -

• 4 cups chopped and peeled snake gourd
• 1 medium onion chopped (optional)
• 1/2 tsp pancha-phutana/mustard seeds preferred)
• 1 green chilli
• 2-3 garlic flakes (crushed)
• 1/3 tsp turmeric
• salt to taste
• 2 tsp oil
• 2/3 cup grated coconut
• cilantro for garnishing

For the mustard paste -

• 2 tsp mustard seeds
• 1 tsp cumin seeds
• 5-6 garlic cloves
• 1 red chilli

Preparation -Grind the mustard, cumin and red chilli into coarse powder in dry state .Then add a little water along with garlic flakes and grind again into a fine paste.

Chop onion into small pieces. 

Cooking - Heat 2 tsp oil in a wok. Add the broken green chilli and mustard seeds. Follow with the crushed garlic. Allow to garlic to brown lightly.

Add the chopped onion and stir fry for 2-3 minutes till translucent

Add the mustard paste along with 2 cups water. Add salt and turmeric, and bring to a boil.

Add the snake gourd pieces and cover with  a lid. Cook till it softens. (Do not throw away excess water as this curry tends to be watery.)

Garnish with grated coconut and cilantro.

Serve with rice and dal.

Fish and Spring Onion Dal Curry ( Adapted from the Odia Mudhi Ghanta )

That I love to experiment with recipes is nothing new to you. Usually I try to do a fusion/crossover with two different cuisines but with this recipe, I have tried to bring together two different Odia dishes and create a completely new one. 'Mudhi Ghanta' or channa dal cooked with fish and ' Muga Dali -Paija Patra Tarkari' are two completely different recipes. The first one is spicy while the second one is as light as it can get.

Using the common ingredient, which is the lentil, I made a dish which is lightly spiced and can go either with rice or rotis. Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 1 cup channa dal 
• 200 gm spring onions
• 1 medium sized potato
• 2 pieces lightly fried Rohu fish 
• 2-3 dry red chillis
• 1 green chili
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 5-6 nos garlic flakes
• 2-3 pinch turmeric 
• 3-4 tsp vegetable oil
• whole spices ( 1 inch cinnamon, 2-3 cloves, 1 bay leaf )
• salt to taste

Preparation - Wash the spring onions and drain excess water. Cut into inch long pieces. Peel and cut the potato into six halves.

Lightly mash the shallow fried fish .

Wash and soak the channa dal for 3-4 hours.

Cooking - Wash and transfer the dal to a pressure cooker. Add salt, turmeric, green chili, potato, whole spices and 2 cups of water. Close the lid and cook for 2-3 whistles.

Remove from the stove and allow steam to escape. Lightly mash the dal.

Add the spring onions to the mashed dal and cook on medium flame for 4-5 mins.

Heat oil in a wok. Add the mustard seeds, cumin seeds and broken red chillis. Crush the garlic
flakes lightly and add to the spluttering seeds. Fry for 10-20 secs.

Pour the contents of the wok over the dal and spring onions. Add the fish. Close the lid and simmer for 2 mins.

Serve hot with white rice/rotis.

Note: Adjust the consistency as per your liking. 

My Ethnic take on Aishwarya's Oscar de la Renta gown at Cannes 2015 !!

The lady still manages to look like a trillion bucks at 41 !! Agreed that it takes truckloads of money and an army of stylists to put it together, but an individual's attitude and poise is also pivotal. And all of us will readily vouch that Aishwarya Rai Bachchan was only born with it.

For lesser mortals like us putting together something like it is akin to a dream. The lady's killing appearance inspired me to create a look that can be easily replicated by most Indian women. The average Indian woman would find it tough to carry off a gown like that. Even Aishwarya had some fitting issues in the underarm region if you look closely. So, I have picked up a lace saree in Burgundy and teamed it up with minimal jewelry. Have omitted the clutch as it has largely remained in the shadows this year !

Image source : Rediff.com

My take on this outfit -

The saree is my own (it looks darker than it appears in the pics), earrings and finger ring from Jabong.com and the watch (a maverick touch) and bracelet are from mirraw.com . Entire look can be put together in less than Rs 15000 or still lesser if you swap the earrings which are in 18K gold !!

A closer look at the saree !! It goes will with a black halter neck blouse or a sheer /nude blouse with red sequins on it ...

Team this up with a nice brick red /burgundy lipstick. I would suggest a budget pick like Maybelline Color Sensational Moisture Extreme Lipstick in the shade Burgundy or a Coloressence Mesmerising Lip Color in the shade Brick Red !

How do you find the look ? Please share your feedback as this is the first time I am writing on fashion. Have wanted to do some articles on styling for a long time and the play of colors on the red carpet this year has been very inspiring. Lace, embroidery, frills, cutouts and an overall relaxed look has been the theme this year. Even the hair styles are so much more natural and care-free.

Dahi Waley Tinday

Yes. It is yet another tinda recipe ( plz excuse me for doing those back to back). And a quite simple one at that. It reminds me of the 'Dahi-aloo' that I make quite often. Lazy, refreshing and quite good with a couple of rotis. Perfect for the hot summers .

Read on for the recipe -

Preparation Time - 10 mins

Ingredients -

• 1 cup apple gourd /Indian baby pumpkin /tinday (peeled and chopped into medium sized cubes)
• 1 cup yogurt
• 1/4 tsp mustard seeds
• 1/4 tsp grated ginger
• 1/4 tsp cumin seeds
• 1/4 tsp fennel seeds
• a pinch of asafoetida
• 1 green chili
• 1 tsp oil
• salt to taste
• cilantro for garnishing

Preparation - Take the cumin and fennel seeds. Pound them into a coarse mixture.

Take the yogurt in a mixing bowl and beat lightly to break any lumps. Add a little salt .Mix.

Cooking - Heat the oil in a pressure cooker. Add the asafoetida followed by the mustard seeds and the broken  green chili. Once the chili turns somewhat brown, add the pounded spices. Stir fry for 10 seconds.

Add the chopped apple gourd and mix with the spices. Add very little water (3-4 tbsp), salt and close the lid. Cook for 1 whistle on medium flame.

Remove from the flame and keep aside for 10 mins.

Open the lid and transfer the contents into the mixing bowl containing the curd. Sprinkle chopped cilantro.

Serve at room temperature with rotis or jeera rice. 

Lessons for a Lifetime !

Every year, around Mother's day, people suddenly start getting nostalgic about their mothers and the special moments spent with them. Some talk about the emotional support and encouragement received while for others it might be a lesson that has held them in good stead. And then there are a few for whom it is all about the maternal pampering and love . But that is just the explicit part of it.

In truth, those indispensable lessons that a mother taught us are something that define what we are and how we conduct ourselves in our everyday life. It is the implicit teachings, the judgement of what is right or wrong, what needs to be done or what must be done and other such sublime stuff that gets ingrained into our psyche during the formative years. Her first slap may seem like a punishment and its echo might still resound in our ears, but actually is the first lesson that teaches us to refrain from doing wrong.

Some of life's most important lessons are learnt by her side as she is the first mentor for every kid. She teaches by setting a example as her interactions with others set the tone for our future relationships. It is her relationship management skills that sows the elements of trust, respect and sharing in those young minds.

But unfortunately, a majority of these women happen to be homemakers who have been denied their due. While their contribution to society is immense, they are still judged by their inability to contribute to the household income. As everyone focuses on gender equality and we seek greater participation from women in the workplace, the role of the stay-at-home mothers is largely ignored. While we may not choose to follow their footsteps, we need to respect and applaud these women. And my mother taught me to do so.

My mother, while she taught me and my brother to uphold tradition, also instilled the importance of being flexible and the need to adapt/change with time. These are same values that has helped Godrej stay as the hair color of choice among a majority of Indians. I remember my mother using the old Godrej hair color of the 90's ( and maybe that is why it is the first thing that came into my mind when I wanted to try a hair color for myself ). While the dye itself was a pioneer in the Indian markets, it came in just one shade, a jet black one that looked quite stark on senior folks and smelled quite strong. They did launch a brown version after sometime but the shade repertoire remained quite limited for a long time. However they have evolved over time and are now available in seven shades. That too in an ammonia free formulation. A great thing as they have the best understanding about Indian hair which is thicker and darker when compared to the Europeans. A quality that at times necessitates the use of a bleach when dyeing one's hair a few shades lighter than the original. But say bye-bye to such hassles with the new range of Creme hair colors from Godrej which make dyeing your hair seem as easy as a breeze while also being light on the pockets.

I have already brought a sachet of this new-age hair color for my Mom. Have you ?

Tinday ki Subzi ( Curried Apple gourd )

'Tinday' or 'tindi' happens to be one of those vegetables that I had never came across during the first twenty years of my life. It was only when I started working and had this Delhi girl as a room-mate, that I was introduced to this vegetable. But with her limited cooking skills, the first time we tried cooking this vegetable, it turned out to be disastrous.

And I never got around to trying it again till last month when a neighbor told me about this really simple recipe that she got from her 'Nani' . I tried it and quite loved it. And from then, I started experimenting with this vegetable. The recipe that I am sharing today is one of the spicier versions that one may come across but I am hooked onto it. Read on -

Preparation Time - 20 mins

Ingredients -

• 2 nos Tinday /apple gourd
• 1/2 cup curd
• 1/2 tsp ginger paste
• 1/2 tsp garlic paste
• 2 tsp onion paste
• 1/4 tsp coriander powder
• 1/4 tsp red chili powder
• 2 pinch turmeric seeds
• 2 pinch garam masala
• a pinch of asafoetida
• whole spices ( 1 black cardamom, 1 green cardamom, 1 inch cinnamon, 2 cloves )
• 1/2 tsp cumin seeds
• salt to taste
• 2 tsp oil

Preparation - Take the curd, ginger paste, garlic paste, half of the powdered spices and salt into a mixing bowl. Beat together. 

Peel the tinday and make a cross on each one till almost 2/3 of the length. Remove the seeds from inside. Add to the curd mixture and allow to marinate for 2-3 hours.

Cooking - Heat the oil in a pressure cooker. Add the whole spices and fry till fragrant. Remove and keep aside.

Add the cumin seeds followed by the asafoetida. Add the onion paste after 20 seconds. Fry till light brown.

Add the marinated tinda along with the marinade. Sprinkle a little salt. Close the lid and cook for 2 whistles on a medium flame.

Remove the cooker from the flame and keep aside till steam escapes. 

Open the lid and garnish with fresh cilantro .

Serve hot with white rice or rotis !!

Note - Will post another simple version in the next few days !!

Gatta Pulao ( No onion No garlic version )

For someone living south of the state of Rajasthan, the term 'gatta' sounds almost alien. Quite a few of us have grown up thinking that 'gatta' is just another vegetable that could be native to the arid lands of the state. So, it was quite a surprise when I had a chance to taste the famous delicacy. 'Gatta' is nothing but 'besan'/'gram flour dumplings that are first cooked in boiling water, cooled, fried and then later added to any dish. It serves as a substitute for vegetables which are hard to come by in a desert.

It is when most of us want to try such exotic dishes, that we seek to connect with someone who has had experience/expertise with it. And that is where 'TalkToChef' comes in with help at hand. It is  a platform that allows one to connect with real chefs and get any cooking queries answered on a real time basis. TalkToChef is not about recipes but real folks who are ready to dish out information with their vast culinary experience. Make your meals healthier and fix any last minutes issues with expert help so that you do not have to rely on takeaways or frozen meals.Their mantra is simple and can be summed up in the following words - "we envision every table adorned with a home cooked meal as if it were prepared by a professional chef". 

If spicy curries are not your thing and you prefer the sheer comfort of rice dishes, this is another 'gatta' recipe that you must try. While chopped onions and garlic paste do form a part of this rich pulao, I have kept this version 'niramish' so that it can be had on fasting days too. Read on -

Preparation Time - 30-45 mins

Ingredients -

For the Gatta -

• 1 cup besan
• 2 tsp curd
• 2 tsp oil
• 1/3 tsp chili powder
• 1/2 tsp crushed coriander seeds
• 1/4 tsp cumin seeds
• a pinch of asafoetida
• salt to taste

For the pulao -

• 3 cups cooked rice ( use Basmati or Jeera rice )
• 1/2 cup green peas
• 1/2 tsp coriander powder
• 1/2 tsp chili powder (optional)
• 1/5 tsp garam masala
• 2 pinch turmeric
• 2-3 green cardamom
• 1 1/2 inch cinnamon stick
• 3-4 cloves
• 1 black cardamom
• 1 tsp cumin seeds
• 3-4 tbsp raisins
• 3-4 tbsp broken cashews
• 3 tsp ghee
• 1 tsp oil
• salt to taste
• cilantro for garnishing

Preparation - Take all the ingredients for the 'gatta' in a mixing bowl. Mix together into a tight dough. If it feels too dry, sprinkle a few drops of water. Cover with a cloth and keep aside for 10-15 mins.

Divide into 3-4 portions. Roll each portion into a sausage like cylinder .

Boil water in a saucepan. Add the cylinders into the water and allow to cook for 12-13 mins. Remove from the water and keep aside till cool. Cut into smaller portions of about an inch long.

Cooking - Heat the oil and ghee in a wok. Add the 'gatta' and fry lightly for 2-3 mins. Remove and keep aside.

Add the whole spices and cumin seeds. Fry till fragrant and then add the raisins and cashews. Add the green peas after 30 seconds. Fry for 2-3 mins.

Add the powdered masalas, fried gatta and salt.  Fry for 1 minute. 

Finally add the cooked rice along with the chopped cilantro. Switch off the flame and mix everything together.

Serve it hot with fresh curd.

Weekly Snapshot (10/05/2015 - 16/05/2015)

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• Badaa Piaji
• Dahi Bara-Ghuguni - Aludum
• Gurubariya Ambila
• Ambur Chicken Biriyani

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App's the way, Mahi Ve !!!

Yet another app has made it's debut on the screen (read 'scene'). And before you groan "not another one", let me add that it is a lively one that goes shake shake shake !! Yes, the new Airtel app is the new (and fun) way of making life a whole lot less complicated and much more entertaining. Being loaded with features, it has something to cater to everyone's needs. Read on to find why it is my app of choice -

1. 'I want To' - One single tab to manage the most important and recurrent of tasks which can actually get quite boring over a period. This takes care of all my bill payments and recharges, even sending reminders on time so that one does not miss out /delay on doing so. It also allows one to keep a track of the data consumed, current balance and even maintains a record of the recharge history. Sounds more organised than a personal assistant, doesn't it ?  A must have for those who want to stay connected perpetually and yet not lose track of expenses. It is something that even my Dad would approve and I guess even he would love to use it as he feels quite lost using multiple apps for different tasks !

2. Cash back -  With 'Airtel Surprises' coupons, the app ensures that you get some cash back in return of every recharge you do via your smartphone. And these coupons can be availed on some of the popular shopping websites (Amazon, Flipkart, Myntra, etc) and entertainment hubs like PVR Cinemas and Cafe Coffee Day. So, say 'Yes' to loads and loads of freebies as you connect with your friends and have a blast together while actually saving money. Share this with your friends and they will love you for it !

3. Secure Payments - A prerequisite for everyone who wants to transact/transfer money via mobile. With the Airtel app, carrying your smartphone is akin to carrying a wallet but far more secure than the latter which can fall prey to pickpockets. Also, it integrates your credit/debit cards, net banking and Airtel money into one so that you can pick the one that you might want to use at a particular moment with ease. For example, if it is the month end and you want to use the credit card as you are not holding sufficient funds in your bank account, you can simple choose to make a payment via the credit card. It makes it possible to transfer even the smallest amount of money to a friend who might need some to recharge his own phone.

So, what are you waiting for ? Download the Airtel app and make the most out of your bucks !!

This post is written for the Airtel App .