Hyderabadi Mirchi Ka Salan -Chef Gaurav Chadha , Dr. Oetker India Pvt. Ltd

While many believe that it was in Akbar’s court from one of his skilled khansamas, given the mention of Mirch Ka Salan as one of the highlights of menu served at Akbar’s coronation ceremony as the Emperor Of India. Even the Ain-i-Akbari mentions the dish as his favourite. In one of the pages, it is written that an edgy prince (referring to Akbar) was pleased to see that his favourite Mirch Ka Salan on the rehearsal dinner menu with Mir Bakawal, who reminded the prince how his beloved dish is an adaptation of a popular Indian cooking practice which the kitchen has embellished with local spices, condiments and souring agents from regions all over the kingdom – making something altogether unique.

It is said that Akbar, who was a staunch vegetarian, loved his Mirch Ka Salan not only for its unique taste, but also for the flavour integration that the dish had. For him, many historians and travelers later noted, the dish was an extension of his thought process of a united kingdom, where people stayed in harmony.

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Asaf Jahi, who is credited of developing the Hyderabadi cuisine, as one of the contenders — there was no denying that Mirch Ka Salan was never developed as a side -kick to Biryani as it later became. Food lores also suggest that the dish came during the time of Muhammad Quli Qutb Shah, the fifth ruler of the Qutb Shahi dynasty, founded the city of Hyderabad in 1591, who was known to be rather fond of bold flavours in his food.

But all said, in all likelihood, Mirch Ka Salan was never the side-kick to Biryani, but a main dish. Mirch Ka Salan was a thick brown rich gravy, which usually meant that it was one of the star dishes of the table, to be had with steamed rice or chappatis/rotis.

Thanks to  Chef Gaurav Chadha, In-house Chef, Dr. Oetker India Pvt. Ltd to enligten us on glorious history of Hyderabadi Mirchi ka salan … Here is Quick and Easy Recipe which Chef Gaurav Chadha shared with us …

Hyderabadi Mirchi Ka Salan                                                                       

Servings: 2

Ingredients:

½ tsp Sesame Seeds

½ tsp Coriander Seeds

1-2 Whole Red Chillies

1 tbsp Desiccated Coconut Powder

1 tsp Vegetable Oil

5-6 Curry Leaves

½ tsp Turmeric Powder

100 ml Coconut Milk

60 g (4 tbsp) Dr. Oetker FunFoods Peanut Butter Crunchy

100 ml Water

100 g Large Green Chillies, fried

Salt

1 tbsp Lemon Juice

4-5 Coriander Leaves, chopped

Hyderabadi Mirch ka Salan

Directions:

  1. Heat non-stick pan (low flame) add sesame seeds, coriander seeds, red chillies and coconut powder. Roast the spices for 1 minute and let it cool.
  2. In a blender jar add above mixture and grind it to form a thick paste.
  3. Heat oil in a non-stick pan (low flame) add curry leaves, turmeric powder, coconut milk, peanut butter and water. Stir and add above paste. Cook this mixture for 3-4 minutes or till it thickens.
  4. Add fried chillies to above mixture, season with salt and add lemon juice. Garnish with corinader leaves and serve hot.

Level: Beginner

Preparation Time: 5 Minutes

Cooking Time: 10 Minutes

30 minute Recipe – HARISSA CHICKEN SKEWERS ( VEEBA DRESSING and SAUCES )

 

Harissa is a spicy and aromatic chile paste that’s a widely used staple in North African and Middle Eastern cooking.

Harissa recipes vary between countries and regions, but a standard version includes a blend of hot chile peppers (which are often smoked), garlic, olive oil and spices, like cumin, coriander, caraway and mint. Tomatoes and rose petals are also common ingredients.

Even if you love spicy food, harissa packs quite a punch. A little goes a long way.

Where to Find Harissa

Harissa is most commonly found ready-made in jars, tubes and cans. A spice powder version is also available. In India , Veeba has launched its range of Dressing / dips / sauces (veeba.in)… I picked the Veeba Harissa dressing from nearest Grocery Mart … Though It is  Salad dressing But I had used it as Marination … Dressing are high on Oil  and Flavor  , Hence it  is valuable to use  as Marination sauce … If a Marination sauce is readily available , then cooking is easy …

So if you donot have any thing house , If you have any Veeba sauces or Salad Dressing use it  for Marination …

Here is the Recipe for Kebab lovers  – Harissa Chicken Skewers … Try making it at Home … It’s easy … 

Ingredients

  •  Harissa Dressing By Veeba
  • Harissa Paste
  • Chipotle Dressing By Veeba
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt and Pepper
  • 3 boneless skinless chicken breasts
  • Mint Leaves ( Pudina )
  • 1/2 Cup of Hung curd

Instruction

  1. Cut chicken breasts into bite sized pieces.
  2. Toss with  4 spoons  of the harissa Dressing , Harissa Paste and Chipolte sauce  with some chopped min leaves ( Pudina) .  Mint leaves would balance the heat of Harissa paste . If you want add some Yogurt with the marination to give little more texture . Refrigerate 30 minutes, or up to overnight.
  3. Once you’re ready to cook, thread the chicken onto skewers. Depending on the size of your skewers, you will need 3-5 skewers. You don’t want to crowd the chicken.
  4. Heat grill to medium-high heat.
  5. Place chicken skewers on grill.
  6. Cook until chicken is cooked through, turning a few times, about 10-12 minutes total.
  7. Serve with  a Veeba  dipping sauce.

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Masterclass Organized by Embassy of Sweden – Recipes by Chef Ebbe Vollmer of Vollmers, a two Michelin starred restaurant in Malmo

Master Chef Classes are always a point of Learning Techniques  and knowing about Cuisines … This is Time , It was Sweden … Sweden is the fourth-largest country in Europe. It is the largest Scandinavian country (the other countries in Scandinavia are Denmark, Finland, and Norway). About 15 percent of Sweden’s total area lies north of the Arctic Circle

Sweden’s climate and location are largely responsible for the development of its cuisine. Early inhabitants stocked food supplies to prepare for the start of the country’s long, cold winters by preserving meat, fish, fruits, and vegetables.

The Vikings, who inhabited all of  Scandanavia more than one thousand years ago, were some of the first to develop a method for preserving foods. In preparation for long voyages, foods were salted, dehydrated, and cured. Though modern-day technology (such as the refrigerator and freezer) has eliminated the need for such preserving methods, Swedes continue to salt, dehydrate, and cure many of their foods, particularly fish.

During the Viking era, a.d. 800 to 1050, these ruthless crusaders embarked on raids all across Europe, invading lands possibly as far south as the Mediterranean Sea. The British Isles and France were in close proximity to Scandinavia, and therefore endured continuous Viking invasions. Over time, various foods such as tea from England, French sauces and soups, and honey cakes from Germany were brought back to Scandinavian territory and incorporated into the diet. Swedes still find soups a great way to use leftover food.

Historically, Swedish cuisine has not been as popular as other European fare.  It has, however, been influential. The Russian nation is said to have been established by Scandinavian traders and warriors (called Varangians), and Sweden may be responsible for introducing fruit soups, smoked meats, cream sauces, and herring to early Russians

In association with Embassy of Sweden , Delhi Culinary scene embarked a Master Class by Chef EBBE Vollmer of Vollmers , Chef Vollmer is renowned for the stellar achievement of obtaining two Michelin Stars for his exquisite restaurant- Vollmers, in Malmo, Sweden. The restaurant is known globally for its authentic Swedish cuisine.

Co-hosting the event was The Lodhi’s Executive Chef, Vijay Thapliyal who stated ‘We were delighted to have Chef Ebbe Vollmer of Vollmers join us today at The Lodhi and take us through the making of these beautiful dishes.

 

Crispy Potato Cake with Smoke Sour Cream & Salted Fishes:

Ingredients :

3-4 Potatoes

Muffin tray

Oil ( Olive Oil )

Salt to Taste .

For Sour Cream 

  • Fresh cream 1 cup

  • Lemon juice 2 tablespoons

  • Hung yogurt 1/4 cup

  • Salt to taste

Method 

Beat The Cream until thick … Add Lemon Juice and Hung yogurt and mix well . Season with salt , Mix well and  keep aside .

Crispy Potato Cake with Smoke Sour Cream_veg

Method : 

Get 4 baking big potatoes, peel them, slice them very thin on the mandolin.

Reslice those slices with a knife until they become very thin Julian. Put them in water to get the starch away.

Then you heat oil to 130-140 degrees and you put some kind of mould inside the oil so your cakes get brown and you keep them together and they create little burstness.

Roll the potato in your hand like a yawn put it in the mould, wait for 5 seconds and slowly push all the edges with a tweezers or fork.

You let it slowly cook on one side as it takes times and then you carefully flip it other side.

Cook it till it stops bubbling and its light golden, after that when you get it out of the oil it gets more color so you should take it more early because if it turns darker than it becomes bitter.

You can serve this with your choice of topping like onion, sprinkle with cheese, or put some fish eggs.

Crispy Potato Cake with Smoke Sour Cream & Salted Fishes

Pan fried Loin of Lamb with charred leeks & pickle green tomatoes

Ingredients : 

Lamb racks  – around 1kg ( Serving 5-7 people ) .

Butter ( 500 gms )

Oil ( Olive Oil )

Green Tomatoes – 3 in No

Salt and Pepper to Taste .

Mustard seed – just a Little pinch

For Wine reduction  

Red Wine ( For Reduction ) –  750 ml

Spring Onion –  3 in no Finely cut .

Sugar (  A small cup )

Vinegar

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Method :

Fried the lamb in the pan on the fatty side down.

Get it nice colored When the lamb is cooked nicely cover it with rum and leave it for some time with extra butter and base it with spoon.

It will become golden brown all over. Put it in the oven at 150 degrees until quarter temperature is 51 degree and then rest it for 10 min.

Garnish it with pickle green tomatoes. Slice completely hard green tomatoes, slice it on the mandolin.

Luke warm pickling liquid with mustard seeds and blanched first to remove the spiciness from it.

White vinegar 1 part, sugar 2 part, water 3 parts and spring onion. For sauce there will be a red wine reduction and put a bit of toast. Roast it for some time and split it with a bit of oil.

Pan fried Loin of Lamb with charred leeks & pickle green tomatoes

2 Healthy Lamb Recipes – Ramzan Special

Ramzan is the ninth month in the Islamic calendar during which the ‘Quran’ was first revealed.  Muslims around the world observe fasts to celebrate this month long festival. Ramzan is a time of self-reflection to focus on the soul rather than the body and an opportunity to reconnect with your faith.  Fasting, during this period, is seen as a way of instilling self-control.

The day starts at the crack of dawn with a meal called ‘Suhoor’ or ‘Sehri’ and rounds off by breaking the fast after sunset, followed by an elaborate ‘Iftar’ meal.

Two Recipes Lamb based for Iftar  …  This is best  example of Slow cooking … Atleast  3 hrs for cooking … The slow cooking makes it nutritious and flavorful

Harira to Morocco is like Haleem in India in that it’s as much a household name as anything.  Every child and adult in Morocco is familiar with harira and it’s served in practically every home throughout the country.

INGREDIENTS

  • 2 tablespoons olive oil
  • 700g diced lamb (we used shoulder)
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 11/2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon ground cloves
  • 1 bay leaf
  • 1L (4 cups) chicken stock
  •  400g  Thick Chopped Tomatoes
  • 1/2 bunch coriander, leaves finely chopped, plus extra leaves to serve
  •  400g cans chickpeas, rinsed, drained
  •  400g cans brown lentils, rinsed, drained
  • Thick  yoghurt and toasted  Roti / Naan / bread, to serve

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METHOD

  • Heat the oil in a large saucepan over medium-high heat. Season the lamb, then in batches, cook, turning, for 4-5 minutes until browned. Remove from the pan and set aside.
  • Add the onion and garlic to the pan and cook, stirring, for 3-4 minutes until softened. Return the lamb to the pan with the tomato paste, spices and bay leaf. Cook, stirring, for 1 minute, then add the stock, chopped tomato and coriander. Bring to a simmer, then cover and reduce heat to low. Cook for 1 hour, then stir in chickpeas and lentils. Cover and cook for 30 minutes, then remove the lid and cook for a further 30 minutes or until the lamb is tender and the soup is slightly reduced and thickened.
  • Garnish with extra coriander and serve with yoghurt and  bread / Roti

Haleem 

A delicious Ramzan special, Hyderabadi Haleem is a savourful mutton recipe. A melange of ingredients like cracked wheat, urad dal, curd, ghee and cashew nuts

  • 1 kilograms mutton
  • 2 teaspoon ginger paste
  • 1 cup urad dal
  • 1 teaspoon red chilli powder
  • 2 cup yoghurt (curd)
  • 1/2 cup cashews
  • 1/2 teaspoon peppercorns
  • 1/2 cup ghee
  • 1/2 cup mint
  • 3 cup crushed whole wheat
  • 2 teaspoon garlic paste
  • 1 cup chana dal
  • 1/4 teaspoon powdered turmeric
  • 1 cup onion
  • 1 teaspoon garam masala powder
  • 1 inch cinnamon stick
  • 1 cup coriander leaves
  • 6 green chilli

For Garnishing

  • 2 lemon wedges
 rumaan-haleem

METHOD

  • Wash and soak the cracked wheat for half an hour. Trim the mutton (boneless) of any excess fat.To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mix for 8-10 min (or until 4 whistles) and simmer for another 15-20 mins. Shred and keep aside.
  • Wash and soak the cracked wheat for half an hour. Trim the mutton (boneless) of any excess fat.
  • To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mix for 8-10 min (or until 4 whistles) and simmer for another 15-20 mins. Shred and keep aside.
  • Boil the cracked wheat along with urad and chana dal with a tbsp of ginger-garlic paste, turmeric, 2-3 green chillies, and pepper corns in 8-10 cups of water until it’s cooked completely and the water is absorbed. Blend this mix for a few seconds.

    Heat the oil in another container, add whole spices, cooked and shredded lamb, remaining green chillies, half a cup fresh coriander and saute for a 2-3 minutes. Add curd and saute for another 10- 15 minutes. Add three cups of water and bring to a boil.

  • To this, add the blended wheat and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour . Serve hot, garnished with fried onions, cashew nuts, lemon wedges and fresh coriander.

 

SOTO MADURA ( Madura island style Soup )

Best way of Understanding a Nation is through understanding the People’s  eating Habits or Food . Recently I visited Grand Hyatt Mumbai  , where Indonesian Food festival was organized at their Restaurant Fifty Five East and had pleasure of interacting with Visiting Chef from Indonesia – Chef Teuku 

The ‘typical’ Indonesian meal might be described as being based on rice, with several savory side dishes of vegetable, fish or meat or poultry, accompanied by chilli-hot condiment or sambal, with peanuts, crackers (krupuk) or fried shallots to provide a crunchy contrast. Born in Jakarta,Chef Teuku is excited to create an amalgamation of wondrous fresh vegetables, soft flavored breads together with some exotic spices and his favorite dash of delicacy.

Soto (also known as sroto, tauto, or coto) is a traditional  Indonesian soup mainly composed of broth, meat and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.

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Soto is sometimes considered Indonesia’s National Dish,  Soto is omnipresent in Indonesia, available in many warungs and open-air eateries on many street corners, to fine dining restaurants and luxurious hotels.

Madura is one small Island east of Java Island in Indonesia, that’s where this food comes from. But even though this dish from that place, you can find it anywhere Nationally. Beside this beef soup, Madura also common known with Coconut Satay (beef coated with grated coconut satay).We usually eat this spicy soup with white steamed rice, “sambal” (ground chilly), fried shallot, sprinkle with chopped parsley or celery and spice up with lemon juice said Chef Teuku 

So Today keeping in Mind , India Religious sentiments , Chef has shared with us the recipe of

Soto Madura (madura Clear Soup)

Ingredients

500 gram of Chicken
100 gr bean sprouts
80 gr rice noodles
60 gr Indonesian parsley
60 gr scallions
60 gr ginger
1 lime
salt and pepper

Directions

* Boil Chicken until done. Drain and cut into bite-sized slices.
* Remove the tails of bean sprouts, boil until half done
* Boil rice noodles separately
* Keep these in separate plates
* Cut Indonesian parsley and scallions
* Grind shallots, and brown it for a little bit
* Skin and cut ginger
* Make chicken stock using chicken bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots.
* Serve the soto by putting the chicken , bean sprouts, noodles into a bowl. Pour soup into it.
* Sprinkle with Indonesian parsley and scallions.

 

Bhareli Mirch – Vegetarian Maharashtra

 

This recipe varies as you travel in different parts of india . In Maharashtra and Gujarat bhavnagri mirch (chili) is used to make this stuffed chili recipe . Generally besan (gram flour) , grated coconut , and crushed peanut is mixed with different spices and tang of lemon juice , amchur or  imli is added to it .This stuffed pepper is a tasty veg recipe  .

Getting that Original Bhavnagri Mirch in Delhi seems to be a impossible task for me , So I have used the LOCAL SHIMLA MIRCH ( CAPSICUM )

  • 250 grams big long bhavnagri mirchi  / Shimla Mirch ( Capsicum )
  • 1 teaspoon salt to rub inside Capsicum
  • 6 teaspoon oil
  • 1 teaspoon jeera (cumin seeds)
  • ¼ teaspoon hing (Asafoetida)

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For filling

  • ½ cup roasted peanuts ( moongphalli)
  • 2 tablespoon besan
  • ¼ cup grated dry coconut
  • ½ big size lemon juice/1 teaspoon amchur (dry mango powder)/ t tablespoon grated raw mango
  • 1 teaspoon fennel seeds powder (badishop powder)
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder (if the chilies r not at all spicy)
  • 1 medium size onion finely chopped
  • 1 teaspoon salt for stuffing

Method :

  1. Mix the peanut coconut powder with the entire filling ingredient, lemon juice will make this filling wet mix all stuffing ingredients with peanut coconut powder.Add lemon juice/ amchur/ grated raw mango in stuffing .Stuff the filling in each Capsicum
  2. Heat the oil in the pan (preferably non stick pan if you want to use less oil) and add cumin seeds and Asafoetida to it then put all the stuffed chilies in it roast it on high flame and then cover it and cook it on low flame for 5 -6 minutes again turn all chilies and close the lid for 5 -6 minutes and let it cook on low flame. Cook it until the chilies are cooked.
  3. Serve this tasty bharli mirchi/ bharela marcha with Roti’s

Dal Vadas by Iddly Faktory

Imagine a Banker – Finance Guy becoming a Chef … He understand the dynamics of Money  and The best way to please the world is Food … Food and Finance  go hand in hand … Met Mr . Karthik KrishnaMurthy  and tried to understand how his journey from Finance took him to the world of Food …

Karthik Krishnamurthy is an Investment Banker Turned Chef and Food Entrepreneur. After long and successful stints at ABN AMRO Bank, Barclays Bank and SMC, a Global Investment banking Company, Karthik took to his calling, Food!!! He decided to let his banker dress style take a back seat and wore his chef uniform by starting ‘Iddly Faktory’- a South Indian Food Business. It is therefore built around his personal brand of Trust, Quality Of Service and Authenticity .

dal-vada-recipe-mixture-spices

Prep Time : 10 mins (soaking time is excluded)

Cook Time : 10 mins
Serves: 10-12 Vadas
Category: Snacks-Festival Recipes

Ingredients:

  • Chana dal/Kadalai Paripu/Bengal Gram – 3/4 cup
  • Green chillies – 2
  • Red chillies – 2
  • Salt to taste
  • Hing /Asafoetida- a generous pinch
  • Curry leaves – few
  • Onion (Optional)
  • Oil to fry

Preparation

  • Soak channa dal for an 1 hour and after an hour, drain the water completely.
  • Take out your mixy jar and add the chaana dal, red chillies, green chillies, salt and hing and grind them coarsely.
  • Pour the batter into a vessel and mix eveything well. Here if you want, you can add finely chopped onions.

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Method 

  • Make equal sized balls out of the mix and flatten it with your fingers.
  • Heat oil in a kadai. Drop a small amount of batter into the oil, to check if the oil is hot enough. If it immediately raises to the surface, then it means that the oil is hot enough to fry the vadas.
  • Now reduce it to medium flame and add these small sized balls into the oil one by one. Let it cook for some time. Then flip it over to the other side. Once it turns golden brown, remove from the oil and place it on the colander to drain off the excess oil.
  • Your Dal Vada /Paruppu vadai is ready.

 

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