Author: Anandhi

Saffron Jewelled Rice with Spicy Lamb Shanks

Hello — after a long time, I tried this new dish that I loved very much and thought of sharing the recipe with you. The dish has a jolt of colours and flavours with indigenous ingredients. The spicy lamb shanks and the jewelled rice is a perfect combination like two peas in a pod. Try this out and indulge yourself in opulent piquancy!

—Ingredients—

Saffron Jewelled Rice

2 cups basmati rice
4 cups chicken or vegetable stock
1 medium onion, thinly sliced
2 pinches of saffron
1 medium carrot, julienned
3 tablespoons clarified butter
1/4 teaspoon cinnamon powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cumin powder
1 teaspoon fresh orange zest
2 tablespoons golden raisins
2 tablespoons dried cranberries
2 tablespoons pistachios, roughly chopped
2 tablespoons sliced or silvered almonds
4 tablespoons pomegranate arils
2 tablespoons pineapple, finely shopped
salt as needed
Handful of finely chopped fresh coriander leaves
2 tablespoon of warm water

Spicy Lamb Shanks

4 lamb shanks
3 small onions, roughly pulsed without water
2 well ripe tomatoes, roughly pulsed without water
4 cardamom pods
3 cinnamon sticks
5 cloves
2 tablespoons of ginger-garlic paste
1 teaspoon turmeric powder
2 tablespoon chilli powder
1 tablespoon cumin powder
2 tablespoons coriander powder
1 tablespoon freshly ground pepper
4 tablespoon plain yoghurt
1/2 tablespoon of garam masala
5 tablespoon oil
Salt as needed
Handful of finely chopped fresh coriander leaves

—Process—

Saffron Jewelled Rice

1. Rinse the basmati rice, soak it in cool water for 15 to 20 minutes and drain well.
2. In a small bowl add 2 tablespoons of warm water and saffron and set aside.
2. In a pressure cooker, heat the clarified butter; roast the almonds and transfer them to a small bowl.
3. Add the onion and carrots and sauté until they are soft.
4. Soak the cranberries and raisins in a hot water for 2 to 3 minutes and drain well.
5. Add in the salt, cinnamon and cumin powders, ground pepper, stock and soaked rice, cranberries and raisins.
6. Pressure cook them on high flame for 2 whistles.
7. Once the pressure is settled, open the pressure cooker and stir in the orange zest, roasted nuts, pistachios, pomegranate arils, pineapples and coriander leaves.

Spicy Lamb Shanks

1. Heat the oil in a large saucepan and add in the cardamom, cinnamon and cloves and sauté until it leaves the aroma.
2. Add the pulsed onions and cook until they’re golden brown, add in the ginger-garlic paste and sauté until the raw smell goes off.
3. Put in the lamb shanks and cook over high heat for 5 minutes, stirring constantly.
4. Add the turmeric, chilli, cumin, and coriander powders, freshly ground pepper, and salt and sauté for 2 to 3 minutes. Add the yoghurt and mix well.
5. Add in the pulsed tomatoes and give it a good stir. Cover the sauce pan and let it cook on a low flame until the oil separates.
6. Add hot water until the shanks are immersed completely, cover and cook in a low flame until the lamb is done.
7. Remove the shanks and let the liquid thickens for 8 to 10 minutes. Add in the shanks and cook for another 10 to 12 minutes.
8. Top it off with garam masala and coriander leaves and serve!

by Categories: MainsTags: , , , , , Leave a comment

Rice Kheer

Reminiscence of my childhood is all I’ve to say about this dessert. I remember as a child, enjoying this on every Ramzan from my neighborhood. As I’d moved to Chennai, I didn’t get any opportunity to relish this dessert. Eventually, my mom has started making this recipe every time I visit her.

It’s quite similar to the paal payasam that we make in our home, give or take a few ingredients. I have used basmati rice for its aroma, you could also use seeraga samba or any raw rice that you get your hands on.

—Ingredients—

50 grams, basmati rice or raw rice, soaked for 2—3 hours
1/2 liter, water
1/2 liter, whole milk
100 grams, milk khova (sugarless)
100 grams, sugar
1/4 teaspoon cardamom powder
10 whole almonds or 2 tablespoons of almond flour
2 tablespoon of ghee/clarified butter
A few strands of saffron (optional)
Dry fruits as desired

—Process—

1. In a small bowl, add a glass of warm water and let the almonds soak in it for 5 minutes. Peel off the skin, grind it to a fine paste and keep aside.
2. In another small bowl, add 2 tablespoons of water and saffron strands, keep aside.
2. Heat a pan, add 1/2 liter of water, cardamom powder and let it boil. Crush(break into pieces) the soaked rice with your hands and add it to the boiling water.
3. Cook the rice in a medium flame and keep stirring continuously. Once it is soft and mushy, add the milk and let it boil for 10—12 minutes.
4. Add in the sugar, milk khova and ghee, mix until well combined.
5. Pour in the soaked saffron and the ground almond paste, cook for a couple of minutes and switch off the flame.

Top it off with your desired dried fruits and serve, could be served both warm and chill!
Stays fresh for up to 3 days, if stored in a refrigerator.

by Categories: DessertsTags: , Leave a comment

Sweet and Sour Bitter Gourd/Pavakkai Pachadi

How can bitter gourd be sweet and sour? — I heard you!

One of the most underrated and reviled vegetables, but it deserves being given a chance. The beauty of the bitter gourd lies in its bitterness, at least a tinge of it.

This is one of my favorite pachadis from my granny’s kitchen — well matured and crispy gourds cooked in freshly ground spices! More sweet, more sour, more spice and bitterness of course. I just mix this pachadi with cooked rice and a dash of coconut oil and eat. She also makes another recipe, cooking the gourd in coconut milk with some spices and fry till it becomes crispy. I’ll share it here in the days to come.

The bitter most part is the skin, use a scraper to peel off the warty skin till it’s smooth. Soak the chopped gourd in the buttermilk or coconut milk, it will reduce the bitterness to a greater extent. Counter the rest with spice, sweet and sour elements to make it palatable.

—Ingredients—

2 medium sized bitter gourds
1 1/2 cups buttermilk or coconut milk
1/2 teaspoon turmeric powder
1 large lemon sized ball of tamarind, soaked in water
3-4 tablespoons jaggery
1/4 cup grated coconut
1 sprig curry leaves
1 teaspoon mustard seeds
2 dried red chillies
Oil as needed (coconut oil is recommended)
Salt as needed

Ground spice powder
5 dry red chillies
1 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon fenugreek seeds
1 sprig curry leaves
1/8 teaspoon of asafoetida/hing

—Process—

1. Dry roast all the ingredients for spice powder with curry leaves going in at last. Once it is cool, grind them into a fine powder and keep aside.
2. Use a scraper to peel off the skin until it’s moderately smooth. Halve them lengthways, scoop out the seeds and finely chop.
3. Soak the chopped gourds either in buttermilk or coconut milk for 15-20 minutes and drain (don’t squeeze out the milk completely).
4. Heat oil in a pan, add mustard seeds. Once it splutters, add dry chillies, curry leaves, drained gourds and turmeric powder. Saute them on a low flame for 10-12 minutes, sprinkle water around 5-6 minutes.
5. Add the tamarind water, jaggery and salt. Cover and cook until 80% of water is absorbed.
6. Add in the ground powder and grated coconut, saute for a minute or two and serve hot.

*Tastes better with hot steamed rice and a lavish sprinkle of coconut oil.

by Categories: SidesTags: Leave a comment

Broccoli-Cheddar Bread Bowl

The nippy weather calls for some hot soup, and I thoroughly adore a good bowl of broccoli cheese soup — it’s creamy and cozy as ever.

The best part is why eat it out of a regular bowl when you can eat it in a fresh home baked bread bowl. It’s absolutely delicious; nothing less than incredible to house your favorite soups, stews and dips with a crusty wall and super soft crumble inside. More than a bowl, it also acts as an edible cutlery to eat the soup — tear it, dip it and enjoy!

This is BEGINNER FRIENDLY, so anyone can make it.

—Ingredients—

Broccoli cheddar soup
1 small carrot, grated
1 small potato, grated
1 cup broccoli, finely chopped
2 cup vegetable/chicken broth
1 small onion, finely chopped
2 tablespoons fresh corn (optional)
4 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup whole milk, room temperature
1/2 cup cheddar cheese, grated
1/4 teaspoon dried thyme
salt and pepper, as needed

Bread bowl
1/3 cup warm water
1 teaspoon active dry yeast
1/2 tablespoon granulated sugar
1/2 teaspoon salt
2 1/2 tablespoons butter, melted
1 1/4 cup all-purpose flour

—Process—

Broccoli cheddar soup
1. Heat a medium sized pan, add the broth, carrots and potatoes. Cook until the vegetables are tender, approximately 4-5 minutes.
2. Add in the chopped broccoli and fresh corn, cook for a couple of minutes and remove from heat.
3. Heat another pan and add 1 tablespoon of butter. Saute the onion until translucent and add it to the vegetables.
4. In the same pan, add the remaining butter. Once melted, add the flour and mix well to make a roux.
5. Add 1/4 cup of milk and stir continuously in a low flame. Once thickened, add the remaining milk, salt, thyme, pepper and mix well.
6. Add the cooked vegetables and cook for a couple of minutes.
7. Remove from heat and add the cheese, mix until well combined.

Top it off with some grated cheese and serve hot!

Bread bowl
1. In a small bowl, add water, sugar and yeast. Mix until yeast is dissolved and keep it aside, for 5 minutes.
2. In a large bowl, add salt, 2 tablespoons butter, 1 cup flour and the yeast mixture, and mix. Knead (stretch and fold) the dough for 5 – 8 minutes, add the remaining flour (spoon by spoon) until the dough starts to pull away from the sides of the bowl.
3. First rise – apply oil or nonstick spray to sides of the bowl, cover the bowl and let it rise until doubled. It took me 50 minutes, and the time varies from place to place depending on the weather in your place.
4. Deflate the dough gently, but don’t knock out all the air. I prefer to retain some air, though. It gives nice holes in the bread. Form the dough into a round ball.
5. Line a baking sheet with a parchment paper and dust with some flour. Gently place the ball onto the baking sheet, seam side down.
6. Second rise – brush the dough with melted butter, cover with a cling film, really lightly and let it rise until doubled, approximately 45-60 minutes.
7. Bake at 200°C for 25-30 minutes, or until it reaches rich golden brown. Remove from the oven and let it cool completely.
8. Once cooled, use a serrated knife to slice off the top. Use a spoon or your fingers to hollow out the centre of the bread bowl. Fill and enjoy!

Storage – Loosely wrap it in a paper and store for a couple of days at room temperature; store them in an airtight container and place it in the freezer for longer storage. Allow it thaw on the counter and reheat in the oven before serving.

by Categories: MainsTags: , , , , , Leave a comment

Vegetable Pancakes/Latkes

Are you tired of eating the same old pancakes over and over? Try out this gorgeous orange hue root vegetable rendition. This recipe combines three veggies — carrots, beets and yuca/cassava with some onion and spring onions to boost the flavor.

These are actually Hanukkah classic, but nobody is going to stop you eating them on the other days. These latkes marry well with sour cream, beet yogurt and applesauce.

—Ingredients—

2 large carrots
1 medium beetroot
2 medium yuca/cassava, half foot long
1 small onion
1 large egg
1/4 cup spring onion, thinly sliced
1 tablespoon pepper powder
1/2 tablespoon of fennel seeds (optional)
1 tablespoon of ginger-garlic paste (optional)
Salt as needed
Oil as needed

—Process—

1. Grate all the veggies except onion on the grater. Add in the salt, pepper powder, fennel seeds, ginger-garlic paste, egg and spring onions into the grated veggies and mix well.
2. Grate the onion and mix well into the mixture, do not let the mixture sit for a long time, as it’ll become watery.
3. Heat 1 tablespoon of oil in a non-stick pan, pour in 1/4 cup of the mixture into a hot pan and form a patty.
4. Cook one side of the patty for 3-4 minutes on a low flame, flip and cook for another 3-4 minutes. Repeat the same with rest of the mixture.
5. Serve them warm with applesauce, sour cream, yogurt dip or any of your favorite dip.

by Categories: Breakfast, Savory Leave a comment