Murgh Shahenshahi

Murgh Shahenshahi

Creamy in texture, spicy and delicious, that’s what this dish is all about. I loved it as soon as I saw the photograph and read the recipe. I knew for sure I was going to try this one. Having made it, I don’t for a minute regret attempting it. I have given my own small tweak to the recipe in regard to dry sautéing the onion paste as mentioned in the chef notes but the original recipe belongs to my friend Seema Hussain.

Ingredients:

1 kilo chicken, cut into desired pieces

¼ cup ghee/clarified butter or oil

2 teaspoons ginger-garlic paste

3 tablespoons cashew nut paste

2 teaspoons poppy seed paste

¼ cup fresh cream, smoothened

2-3 tomatoes, pureed in a blender

2 tablespoons onion paste

Salt, to taste

½ teaspoon turmeric powder

1 teaspoon red Kashmiri chili powder

1 teaspoon red chili powder

4-5 green cardamoms

3-4 cloves

1 teaspoon cumin seeds

5-6 black peppercorns

1 tablespoon lemon juice

10-12 whole cashew nuts

3-4 hard-boiled eggs, halved or quartered

1 tablespoon coriander leaves, chopped

2-3 fresh green or red chilies

Method:

1. In a wok heat ghee or oil. Fry the whole cashew nuts to light golden brown. Take them out of the ghee/oil, drain on a kitchen towel and keep aside.
2. In the same ghee/oil, add green cardamoms, ginger-garlic paste, onion paste, cook till it changes color and darkens to golden brown.
3. Add chicken pieces, whole spices, turmeric powder, both chili powders, sauté for a few minutes.
4. Add blended tomatoes and sauté on medium flame till the tomatoes are cooked and the raw smell is no longer evident.
5. Add poppy seed paste, cashew nut paste and stir well to ensure the gravy and chicken is well blended. Cook covered on low heat till chicken is tender.
6. Add smoothened fresh cream; simmer on low heat for 2-3 minutes.
7. Add lemon juice, coriander leaves and whole green chilies. Give it a gentle stir and simmer on low heat for 2-3 minutes.
8. Remove in a serving dish, garnish with boiled eggs and fried cashew nuts. Serve with naan or paratha. 

Chef Notes:

1. If you stay in a country that has strict law in regard to the use of poppy seeds, please use extra cashew paste in it’s place.
2. The ‘chili’ content for this is perfect, but, if you prefer it spicier or otherwise, feel free to adjust the chili powders to suit your taste buds.
3. I did not use plain onion paste. I ground one big onion and dry sautéed to get 2 tablespoons paste. I feel it gives the gravy a better texture and a more vibrant onion flavor. 
4. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism. 

Patra Ni Machhi – Fish Steamed In Banana Leaves

Patra Ni Machhi – Fish steamed in Banana Leaves

A Parsee navjote or wedding meal is incomplete without fish and we Bawas mainly opt for either Sas ni Machhi or Patra ni Machhi. I definitely prefer the latter! Most Bawas always debate over this but for me Patra ni Machhi wins hands down. The light flaky fish, the delicious green chutney and the fragrance and flavour imparted by the banana leaves in which it is steamed make this dish a sheer delight! What are you waiting for?? Head to the market pronto for those banana leaves and fish ;-)

Ingredients:

10 pieces fish fillets (you can use pomfret, black pomfret/halva, surmai/kingfish, rawas/white Indian salmon or any single bone fish that can be filleted)

1 teaspoon chili powder

¼ teaspoon turmeric powder

½ teaspoon salt

5 tender banana leaves, carefully wash and pat dry (Note: Feel free to keep two-three extra in case they tear)

Butter or oil, for greasing the leaves

For the Green Chutney:

1 coconut

2 bunches coriander leaves

2 bunches mint leaves

24 green chilies

14-15 cloves garlic

2 teaspoons jeera / cumin seeds

Approx 6 medium sized raw mangoes, (use to taste depending on the amount of acidity best suited to your taste buds - when not in season use lime juice)

Salt, to taste

Sugar, to taste

Method for Chutney:

Grind all the ingredients to a thick chutney. Refrain from adding too much water. The chutney has to be thick so that it doesn't run out of the banana leaves. When done, keep aside. (Feel free to make this a day or two in advance. It keeps in the fridge. I usually do that)

Method:

1. Mix the chili powder, turmeric powder and salt in a bowl. Add water to make a thick paste. Apply this to all the fish pieces. Leave aside for 15-30 minutes.
2. Remove the center stem of the banana leaves and cut each leaf into two.
3. Heat water in a steamer/double boiler. When it begins to boil leave it on simmer.
4. Grease the banana leaf with butter or oil.
5. Place some chutney in the center of the leaf.
   
   
   
   
6. Place one piece of the marinated fish on the chutney.
   
   
   
   
7. Cover the top of the fish with some more chutney.
   
   
   
   
8. Carefully wrap the fish in the banana leaf and tie a string to ensure the parcel does not open up. Repeat with the remaining banana leaves and pieces of fish.
   
   
   
   
   
   
   
9. Put the fish parcels in the top vessel of the steamer/double boiler. Increase the heat from simmer to high and steam for 15-20 minutes. (the time may vary slightly depending on the size and thickness of the fish pieces)
   

   

   Patra Ni Machhi ready to be steamed

   
   

   

   Patra Ni Machhi getting steamed

   

   Patra Ni Machhi, steamed n ready to be devoured ;-)

10. When done, carefully open the banana leaves and serve hot with soft rotis.
    
    

    

    Steaming hot Patra Ni Machhi

    
    

    

    The fish should be as flaky as shown in the pic

 Chef’s Note:

1. I marinated the fish in that minuscule bit of chili powder and turmeric (as does the caterer Darius Dorabjee of the famous Dorabjee restaurant in Pune) because it enhances the flavour of the fish. Please note, it’s only 1 teaspoon chili powder n ¼ teaspoon turmeric which isn't really much for 10 pieces of fish but having tried to make it without the spices I felt the fish kinda fell flat taste-wise regardless of how delicious the chutney was. This lifted the dish to a completely different level and I now know why Darius Dorabjee makes it the way he does.
2. The chutney is the hero of the dish so keep tasting it as you make it to adjust the sugar and acidity (raw mangoes/lime juice) until you achieve perfect flavour. Also, do not be stingy with the chutney when you coat the fish in it. In case you have some leftover chutney, make chutney sandwiches and think of me ;-)
3. If you don’t have banana leaves available to you, your next best option will be butter paper.
4. Lastly, please do not overcook the fish. Ideally it should be flaky as soon as you put a fork through it. 
5. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism. 

 Bon Appetit!!

Jelly Pudding

Jelly Pudding

It’s a very easy recipe and the final result is light and velvety. It’s a melt-in-the-mouth dessert.

Ingredients:

½ tin Milkmaid (200 gms)

1 packet (approx 85 gms) Jelly crystals (raspberry or strawberry)

200 mill fresh cream, smoothen it very gently with a whisk or a spoon

Method:

1. Prepare the jelly as per the instructions on the packet. Keep it in the freezer till begins to set at the sides (or for about 40-45 minutes).
2. Whip the chilled jelly.
3. Fold in the Milkmaid and smoothened cream into the jelly.
4. Pour the mixture into a moistened mold/bowl.
5. Allow it to set in the fridge. Serve chilled.

Chef Notes:

1. I have always used Rex brand jelly or the imported Jello brand when making this dessert.
2. I know from experience that this recipe does not work with jelly brands that contain vegetarian gelatin so please do not attempt this recipe with the same.
3. The 40-45 minute timing mentioned in the recipe is crucial so please do your best to adhere to the time mentioned.
4. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism. 

Prawn Pulao

Prawn Pulao

This is Rita Bai’s recipe. She was a kind, gentle soul from Mangalore who lived with my Masi’s (Aunt) family in Mumbai for over 30 years. She always had a smile or a laugh to share. Always ready to lend a helping hand. She bravely battled the big bad C for over 10 years and finally succumbed to the dreaded ailment. I learnt to cook so many dishes under her tutelage and this one happens to be one of them. I hope all of you out there enjoy cooking this dish as much as I enjoyed learning it from her.

Wherever you may be right now, up there as His angel or reborn, this one’s for you my darling Rita Bai. We will always miss you!

Ingredients:

6 big onions, finely chopped

1 big onion, sliced and fried crisp

4-5 green chilies, finely chopped

½ bunch coriander leaves, chopped

2 bunches spring onions, chopped (not too fine)

1 kilo prawns, cleaned and de-veined

3 cups long grain basmati rice, washed and soaked in water for 15 minutes

10 black peppercorns

2 inch pieces cinnamon

2-3 cardamoms

Two pinches of saffron, seeped in ¼ cup hot milk

5-6 big tomatoes, blanched, de-skinned and pureed

3 big potatoes, peeled, diced and fried

100 grams green peas, boiled

3 eggs, boiled, shelled and quartered

3 tablespoons chili powder (adjust according to taste, I like the Pulao spicy)

1 teaspoon turmeric powder

1 teaspoon garam masala powder

1 tablespoon Parsee Sambhar masala (optional)

1½ tablespoon ginger-garlic paste

2 teaspoons coriander-cumin powder / dhania-jeera powder

Salt, to taste

2 tablespoons oil + 7 tablespoons oil

2 tablespoons ghee / clarified butter

Method:

1. In a thick bottomed vessel heat 7 tablespoons oil. Add the chopped onions, green chilies and sauté till onions are golden brown.
2. Add the chili powder, turmeric powder, garam masala powder, Parsee Sambhar masala, ginger-garlic paste, coriander-cumin powder, salt and sauté.
3. Add the tomato puree and allow to cook till oil separates and gravy reduces and thickens.
4. Add coriander leaves, prawns and cook for 2 minutes, till prawns semi-cooked. (Please note: If using lesser quantity then a kilo, then they will get to semi-cooked stage faster).
5. Add the spring onions and give it one mix and immediately remove from fire. Keep aside.
6. Heat 2 tablespoons oil; add peppercorns, cinnamon, cardamoms and sauté. Add lots of hot water and bring the water to a rapid boil.
7. Drain the water from the rice and add rice, salt and cook till rice is about 90% cooked. Keep aside.
   

Layering the Pulao:

1. Heat ghee / clarified butter in a vessel; ensure that it coats the entire bottom of the vessel.
2. Add 1/3^rd of the rice and spread it evenly in the vessel.
3. Spoon 1/3^rd of the saffron water over the rice. Do not drench all the rice with this; it’s ok for it to be unevenly spooned over.
4. Layer the rice with half the prawn mixture. Carefully place half of each: peas, egg quarters, potatoes over the rice.
5. Add another 1/3^rd of rice over the prawn layer and again spoon over saffron milk.
6. Repeat the prawn, egg, potato and peas layer.
7. Lastly, add the final layer of rice and spoon over the remaining saffron milk. Sprinkle fried onions.
8. Cover the vessel with a tight lid. If possible make a dough and seal the lid on the vessel with the dough.
9. Place the vessel on medium-low fire over a griddle / tava and allow to cook for about 20 to 30 minutes. Serve hot with curds / dahi / yogurt on the side. 

Chef Notes:

1. You may retain 3-4 egg pieces, a few pieces of fried potatoes, a tablespoon of peas to garnish the Pulao on the top layer along with the crisp onions. You may also flash-fry three four prawns and retain them for garnish.
2. If Parsee Sambhar masala isn’t available, please increase the quantity of chili powder and ginger-garlic a wee bit as that will help balance flavors.
3. Please ensure that the prawns are only cooked half way through in the gravy because they further cook in the steam within the layers of rice and you don’t want to end up with overcooked, rubbery prawns.
4. The prawns do not receive direct heat when placed within the layers of rice; hence, rest assured, they will not over-cook when kept on the griddle / tava for 20-30 minutes. 
5. Instead of three layers of rice you may opt for two layers for the pulao. Layer the rice, add the saffron-milk, prawn-gravy, peas, quartered boiled eggs, fried potatoes and then add the second layer of rice and saffron milk.
6. If saffron isn’t available to you, feel free to use edible Pulao color for the rice.
7. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.