Chaat masala

This is an essential component of chaat, though it can be used in a number of different ways.

Materials:

1 tsp black salt
4.5 tsp cumin seeds - roast lightly
1 tsp deghi mirch (can substitute paprika, or cayenne)
1 tsp black peppercorns
2 tsp dried mango powder (amchur)
1 tsp salt (or to taste)

Combine ingredients in a dry grinder (I use a coffee mill for grinding dry spices) and grind to a fine powder.

NOTE: you can play with the proportions of the mirch and peppercorns to increase or reduce spiciness.

Store in jars/bottles with tight fitting lids.

This can be used for a variety of purposes. You can sprinkle it on tandoori chicken, just before serving. It is a major component of, well, chaat. And it can also be sprinkled on fresh fruit (oranges, pineapples, bananas) to add a little zing.

Tandoori chicken

A tandoor is a clay oven that can achieve very high temperatures. It is typically used to bake breads (naan and tandoori roti) and also to cook tandoori chicken. Tandoori chicken is a delicious grilled chicken dish. It also serves as the starting point for butter chicken - a recipe that I will post soon!

Materials:

2lb chicken (If using pieces, see note below). Trim - remove fat and skin - as much as possible.

To dry grind: 

1 tsp cloves
1.5 tbsp black peppercorn
1.5 tbsp cumin seeds
1 tbsp green cardamom seeds (hari elaichi)
3 black cardamom - seeds only (badi elaichi).

To wet grind:
 
2 tbsp double cream
2 tbsp oil
1.5" piece ginger - peeled
2 cloves garlic - peeled
3 fresh green chilis - seeded
1.5 tsp salt (or to taste)
1 tbsp mild chili powder (deghi/kashmiri mirch, or cayenne, or paprika)

For basting:

Ghee or unsalted butter - melted

Preparation:

Combine the dry spices and grind to a fine powder. Separately, combine the second set of ingredients and grind to a smooth paste. Now combine the dry powder with this paste and mix well. Marinade the chicken with this mixture. Make a series of deep gashes and work the paste into them. I've found that keeping a pack of disposable kitchen/multipurpose gloves helps with this. Refrigerate - at least overnight and up to 48 hours if desired.

Prepare oven by preheating to 400F. Remove chicken from marinade and set aside.

NOTE: Reserve excess marinade for basting - if desired - or discard. I prefer mixing it with the ghee/butter and using it to baste. Once the chicken is ready - I collect the excess and use it as a dipping sauce. If you do not want to do this, baste only with the ghee/butter.

Once the oven is heated, place chicken on a baking tray and cook for 30-45mins. If using portioned chicken (not whole), 20-30 mins may be enough (see below). ALWAYS check the internal temperature with a meat thermometer to ensure doneness - should be greater than 165. Baste periodically. Also note that if you're grilling over charcoal, the time will be different from that when using an oven.

TIPS: First, I've been using a large cast-iron dish for this recipe and it works really well. Second, I use my oven's broil setting to mimic the tandoor more closely. If you do this, be aware that the temperature generated is very high and that you may not want to keep the baking dish at the highest rack level - the second or third should do well. Also - never reach in to try and baste - ALWAYS take the dish out of the oven, using oven mitts, place on your stove top, and then carefully baste.

For portioned chicken (ie if you are not using the whole bird) the cooking time can be between 15-20 minutes - depending on the size of the pieces and whether they are boneless or not. Use standard methods to determine doneness - a meat thermometer to check the temperature, stick in a fork and see that the juices run clear - not pink, and other techniques that you can readily find in your cookbook.

Serving:

When ready, serve with lime wedges and chaat masala (see next post). Yellow lentils (arhar, masoor) complement this dish with their naturally milder flavors. Goes well with naan, roomali roti, chapatis or rice.

Patta Gobi sabzi

Materials:

- 1 medium size cabbage (patta gobi) - chopped fine (julienned or diced)
- 2 tablespoons oil (peanut, canola, corn, olive)
- 1 large pinch asafoetida (heeng)
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon turmeric (haldi)
- red chili powder (cayenne or hot paprika) to taste

Preparation:

Heat oil in a heavy bottomed pan. Add asafoetida and once you can smell it, add the cumin. When cumin seeds start sputtering, add the cabbage and stir fry on medium-high heat for 3-5 minutes or until excess water is gone and the vegetable is colored with the turmeric. Add chili powder and salt to taste and stir well. Add water, bring to a boil and cover. Cook covered until the cabbage is soft (35 minutes to an hour). You may need to add more water to get there.

Uncover and stir on medium high heat until excess water evaporates. Continue stir frying until you see the oil separate out at the edges.

Serving:

Serve hot with lentils, rice, rotis (or heated wheat tortillas; recipe for roti's can be easily found online - I will add one to the blog soon).

NOTE: Use less oil - even a 1/2 teaspoon - if you need to for dietary reasons.

Leek, jalapeno and mushroom stir fry

This was one of the instantaneous recipes put together with ingredients that had to be used up. I had surplus leeks from a leek, potato and kielbasa soup that I made last week (will post that recipe soon) and a pack of mushrooms needed inspiration. So I went and bought some jalapenos and made this. The amount here will serve two.

Materials:

- Leek: 1, chop into rounds or julienne, whichever you like
- Jalapeno: 1, cut in half and remove seeds, soak in water
- Mushrooms (I used the regular whites): 1 8oz pack, wash and remove stems, then halve
- Oil
- Onion: 1 finely chopped
- Butter: 1 tablespoon
- Salt, to taste

Preparation:

Heat oil in a heavy saucepan. Add onions. Saute until transparent/very lightly browned. Add butter and stir fry for about 1 minute after it melts. Now add mushrooms and salt and stir fry until the water (from mushrooms) evaporates. Add jalapeno (use half if you're worried about the heat) and stir - NOTE - you do NOT want to inhale at this point as the jalapenos will produce some rather stinging fumes. When mushrooms are lightly browned, add leeks and stir fry for 3-4 minutes on medium-high heat.

Sprinkle a little water and continue to stir fry for 2-3 minutes more and then turn off heat; leave for about 10 minutes to let flavours develop.

Serving:

Enjoy as a side dish with bratwurst/kielbasa and/or a baked potato; also great on buttered bread for a quick snack. If you do not want to use jalapenos, try some freshly ground black pepper instead.