FRAGRANT PULAO GARAM MASALA

Kitchen tip # 85

by CHEF Kishore

Your Personal Chef.


Let me teach you two quick recipes to improve the quality of your pulao by 

at least a 100 % ,So instead of just a plain boring home made pulao,it 

transforms into a 5 star restaurant quality pulao . 

FRAGRANT PULAO GARAM MASALA 

Ingredients :-

120 gm shahi jeera (caraway seeds)

40 gm saunf (Fennel seeds )

6 sticks cinnamon (use only Ceylon cinnamon not cassia bark) 

50 Hara Elaichi(green cardamom )

10 Kala Elaichi(black cardamom )

10 Laung (cloves)

10 Triphal (black seeds only) 

10 gm Kabab chinni (all spice)

5 pieces Star phool(star anise )

10 gm javitri (mace)

1/2 Piece nutmeg (jaiphal)

Method :- 

On a slow flame , place a non stick pan ,add 1 tablespoon of desi ghee to it . add the masala s in this sequence , tossing well before adding the following masala . add Shahi jeera after a minute add saunf > Ceylon daalchini > green & black elachi > laung > triphal >kabab chini > star phool > javitri > nutmeg.

Mix all the masalas well and then turn off the flame . 

Let this mixture cool down completely . grind it to a fine powder in a mixer grinder . pass it

through a metal sieve at least thrice to remove chunky particles . Store in an airtight 

container in the fridge 

Fragrant pulao essence water 

Mix the following together. 

200 ml water 

5 drops kesar essence (saffron)

10 drops kewra essence (screw pine)

4 drops gulaab essence (rose)

5 drops Khus essence (vetiver)

Store in the fridge at all times .Shake well before use every time. 

(use a dropper for precise measurements - while using essence /extracts always remember -

A little goes a long way. ) 

How to use these two blends in your pulao :- 

I assume you know to make pulao & anyways this is not a pulao recipe, follow my tips of 

how to use this masala optimally in any pulao of your choice.

Heat ghee in the vessel you intend to make pulao in ,now add 2 bay leaves , 1 teaspoon of black peppercorns and proceed by adding ur regular ingredients as per your pulao recipe , add the aforementioned pulao masala powder along with the veggies/meat and mix well. 

Do not add any other whole spice (except saffron) if you are using this recipe 

Proceed making the pulao ,When the rice is almost cooked .Add 20-30ml of the 

above-mentioned fragrant pulao water depending on how fragrant would you prefer your 

pulao to be .

Optional 
Garnish with sliced roasted almonds & pistachios ,some lime slices, a sprig of fresh mint or parsley & a tomato rose . 

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Warm regards 
Kishore

Home made Garam masala

Kitchen tip # 80
by CHEF Kishore
Your Personal Chef.

Let me teach you how to make homemade aromatic

GARAM MASALA

Ingredients


Green Elachi(cardamom) 40 gm (BRIGHT green elachis , not the creamish ones )
Kala elaichi (Black cardamom) 20 gm
Coriander seeds 50gm
Star anise (star phool) 5 pieces
Cassia bark(daalchini) 4 inches piece
Cinnamon (asli Daalchini) 1 stick
Nutmeg (jaiphal) 1/4 grated
Bay leaves (tej patta ) 6 leaves
Mace (javitri) 4 blades
Fenugreek seeds(methi dana) 2 gms
All spice(kabab chini ) 20 gm
Black pepper corns 30 gm
cloves (laung) 10 gm
Fennel seeds(saunf) 20 gm
Teppal (Triphal) 5 gm (use the seeds only not the outer shell or the masala turn bitter)
Caraway seeds (Shaahi jeera) 5 gm
add the following ingredient in the grinder directly ,do not roast in the pan

Saffron (zaffraan/Kesar ) 1/4 gm

(completely optional due to its high cost,but i insist please dont omit this from the recipe )
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Method :-


place a non stick pan on a low flame and add some asli desi ghee ,add the whole spice except the saffron and lightly roast them taking care not to burn them . turn off the flame , cool the spices completely and transfer all to a mixer grinder ,now add the saffron , grind all to a smooth powder . strain through a metal strainer to weed out big chunky pieces , use those in stock water etc .
Store in an airtight container in the fridge .

Footnotes :-


This home made garam masala is extremely flavorful and will enhance the taste of any dish it has been used in . Some proportions of certain whole spices used in this recipe make this garam masala extremely aromatic & really suitable for your meat recipes .
I have refrained from adding plenty of bay leaves/coriander seeds (cheaper spices used by masala manufacturers to increase the quantity -That dilutes the taste ) use only 50 % of this masala in a recipe (example if a recipe asks for 1 tablespoon of garam masala - if ur using this add only 1/2 tbsp.) Once you have used this garam masala in your cooking , trust me - you will never buy a packet of the godawful ready made branded masala ever again .

Also remember that make this masala in small quantities (this recipe should give you a yield of about 200 gms ) whole spices contain volatile essential oils which in fact impart flavor to ur food , but due to prolonged storage,the oils lose their potency and the masala will lose its flavor & aroma almost completely .Hence I advised you to store this masala in the fridge to prolong its shelf life . This made from scratch Garam masala has an absolutely wonderful and earthy aroma which no store bought garam masala can compete with or even come close to . Using this garam masala alone will make your food really aromatic and taste twice as better ,Making you feel like a super chef who has created an award winning seasoning blend.


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Warm regards 

Kishore Talreja

Yummy Home made Jaljeera

Kitchen tip # 79



by CHEF Kishore
Your Personal Chef.

Today let me teach you how to make

Refreshing JALJEERA @ Home 
without using made store bought Jaljeera powder 

 

INGREDIENTS


(Group A )
Pudina (mint leaves ) 1 handful
Dhaniya (fresh coriander leaves ) 1 handful
Adhrak (ginger ) 2 inches piece
Jeera powder ( cumin powder) 3/4 tablespoon (make @ home,roast jeera in a pan,then crush it under a belan(rolling pin)
Gur (jaggery) 1/2 tablespoon
Black peppercorns 1/4 teaspoon
Saunf (fennel seeds ) 1/4 tsp
Imli (tamarind ) walnut sized ball (Deseeded)
Chaat masala 1/2 teaspoon (chaat masala recipe - coming soon )
Sendha namak (rock salt ) 1/4 teaspoon
Ajwain (carom seeds) 1/4 teaspoon
Hari mirch ( green chilly) 2 no.s

(Group B )
Nimbu (lemon) juice of 4 lemons
Chilled water  750 ml

METHOD:

** Add all the ingredients from group A into a mixer grinder and grind it into a smooth chutney , use water to make grinding easier . 

** Pass this chutney through a sieve /tea strainer or a muslin cloth and add the strained liquid into a mixer grinder again 

** Now add the group B ingredients & add 2 cups of ice cubes ,some chilled water and blend the mixture . check and add seasoning 

** Pour into individual glasses and garnish with a pinch of aamchur ,a pinch of chaat masala ,juice of half a lime , masala boondhi , a whole sprig of fresh pudhina leaves ,a sliced lime and serve it on a hot October afternoon .

** This recipe makes about 5 glasses . 


Footnotes :- 
Add one more handful of pudhina + 6-8 green chilies green chilies + triple the tamarind in the above recipe ,once modified this water can also be used as paani puri water (U dont need to filter /strain this water if u r going to be using it for paani puri.) u can funnel this into recycled bisleri bottles and store them in the fridge for a week until further use . .

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Kishore

ALMOND & CASHEW BUTTER SPREAD

Kitchen tip # 77
by CHEF Kishore
Your Personal Chef.

Today let me teach you how to make 

Almond & CASHEW BUTTER SPREAD

Nutty , buttery smooth , packet with Almond flavor . This recipe is a children's favorite.

Ingredients:-

150 gm broken Cashews (they are cheaper)
300 gm Almonds (crushed under a rolling pin/belan)
75 gm Honey. 
pinch of grated cinnamon 
Pinch of Grated nutmeg .
2 drops of Vanilla extract.
30 ml of sunflower oil .
1 tablespoon Ghee .

Method :-

In a non stick frying pan put 1/2 tablespoon of ghee,add the cashews&roast until golden,keep aside,heat 1/2 tablespoon of ghee & add crushed almonds & fry for a bit ,keep aside to cool . 

When the almonds and cashews have cooled down completely put them in a blender,add a pinch of grated nutmeg,cinnamon& 2 drops of vanilla extract.Add 1 tablespoon of sunflower oil to the blender and blend until it liquefies and starts looking like butter .
Add a pinch of salt and some honey and run the blender again until the mixture smoothens .(keep adding oil &honey as required) keep scraping the mixture off the grinder jar & blending it until it acquires a super-smooth buttery texture .

Transfer the smooth paste into a wide mouthed sterilized glass jar with an airtight Lid . 

You can use this as a spread for ur dessert sandwich , cookies sandwich , cake filler , stuffing for dessert croquettes , biscotti 
sandwiches ,Candies ,use it to make fudge ,add it to flavored yogurts to make a sweetened dipping sauce for crepes ,chopped fruit crudites etc or Use it like you use peanut butter or Nutella .

Footnotes :-
**Store this spread in the fridge to avoid the butter going rancid and to avoid oil separation . If any oil raises on top , just stir it well and its ready to use .

**Shelf life in the fridge Max 20 to 30 days . It will go Rancid after that . 

**If u intend to make a healthier variation,then substitute honey for stevia or sugar free .

** Use a clean dry spoon every time to avoid contamination. 

**If u r making this for Kids , u can even substitute milkmaid instead of honey but that will change the complete recipe altogether. 

**This is good substitute for people who have a peanut allergy. 

**This butter can be made with only cashews or only almonds too 
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Kishore