Tangy super-fresh Solkadi

Kitchen tip # 90

by CHEF Kishore
Your Personal Chef.

Tangy superfresh Solkadi 

{This recipe will yield more than 8 servings 
Foreword:-definition of Preps = prepared in advance and keep aside . 
makes cooking anything a breeze . }

prep # 1 (kokum juice )
30 pieces of wet kokum 
soaked these in about 500 ml of warm water for 2 hours , squeeze /mash the kokum in the same water and extract all the juice,pass it through a tea strainer and keep aside 
(don't throw away the used kokum ,it can be used in daal, etc )
prep # 2 (coconut milk ) 
2 coconuts 
use the coconut water extract coconut milk filter and keep aside. 
prep# 3(chilly ginger garlic paste - cgg paste)
(add all to a grinder and pulse into a coarse paste and keep aside until it completely cools down)
6-8 pieces of  peeled garlic
6-8 laungi chilies 
2 inch piece of ginger 
prep # 4 (tadka ) 
Heat ghee , fry the shahi jeera , hing ,kali mirri , kaddi patta + prep # 3(cgg paste )  and keep aside 
1 tablespoon desi ghee/cannola oil (ghee works the best - but is non-vegan) 
A pinch of hing
1/2 tsp crushed black peppercorns (kaali mirri)
10-12 kadipatta 
1 tablespoon of dry Roasted shaahi jeera 
prep # 5 ( miscellaneous ingredients)
1/2 tablespoon rock salt 
2 chopped green chillies .(milder than laungi)
a bit of grated jaggery to reduce the tartness and intensify the flavor of the kokum juice .  
small bundle of coriander leaves (washed ,de-stemmed, cleaned ,chopped fine and kept aside ) 

Now finalise the recipe :- 
In a large vessel , add about 1 litre of ice cold water +  2 trays of ice . 
Add prep # 1 +2+4 +5 mix well , adjust seasonings and serve super chilled . 
if you prefer your sol kadi to be tangier , U can also add lemon juice as per your required taste . 

Footnotes :- 
This curry cannot be heated or it will curdle . 
Shelf life - Store is recycled mineral water bottles in the fridge for 3-4 days .Although it taste the best when its super fresh
(coconut milk contains traces of oil and that starts going rancid with continual storage ) 
If you don't want to temper the curry (want to avoid giving it a tadka to make it a healthier beverage )then u can dry roast the peppercorns ,shahijeera ,kadi patta in a non stick frying pan ,add the chilly ,ginger garlic ,hing and  add some water,cover the pan & steam the mixture until it softens,cool and  mix it along with the rest of the ingredients  when u finalize the recipe .

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Eggless Choco-nut cake

Kitchen tip # 89

by CHEF Kishore
Your Personal Chef.

Eggless 

choco-nut cake

150 gm maida
75 gm Cocoa powder
150 ml sugar (powdered in a grinder )
1 teaspoon vanilla extract
90 ml vanaspati /cooking oil (cannola works the best)
200 ml milk
5 gm baking powder
1/2 tsp baking soda
juice of one lemon
100 gm chopped Dry-fruits(almonds ,cashews ,walnuts and raisins )

prep#1 
grease a cake mold with butter and drop half of the nuts (excluding raisins ) in this mold and keep aside .

step #1 
Boil the milk , until the quantity reduces to almost half add the powdered sugar, mix well until the sugar dissolves completely , Remove from the flame , let it cool completely add the vanilla essence
step # 2
Add the baking powder /soda /maida /cocoa powder /salt in a large bowl , mix well ,
Sift the dry ingredients through a steel sieve /mesh at least twice . and keep it aside in a large bowl.
step # 3 
Add all ingredients together in a large bowl , Now add the juice of 1 lemon,the oil/vanaspati and add half of the dry fruits at this stage
using a steel Hand whisk or a motorized hand blender mix the cake mix extremely well for about 10-15 minutes and transfer to the pregreased cake mold containing nuts (prep # 1 ) and tap the mold all over for air bubbles to escape .

Now finalize the recipe :-
preheat the convection oven for 20 mins at 200 degrees Celsius , now reduce the temperature to 180 degrees Celsius and put the filled mold in the oven and bake the cake for about 30 minutes .
To check if the cake is done , insert a toothpick or a fork into the cake , if it comes out clean and oily ,your cake is ready.
Wait for an hour for the cake to cool down completely - insert a knife between the cake and the mold to loosen the cake and then invert it into a tray and tap the mold from underneath .
Your chocolate nut cake is ready to be served plain or Slice it up and add a scoop of ice cream and drizzle some chocolate sauce on top .
Or proceed to cover it with whipped cream,ganache and other garnisihings .


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JHAAL MURI

Kitchen tip # 88

by CHEF Kishore
Your Personal Chef.

Kolkotta Bhelpuri called JHAAL MURI 

Ingredients required for Bhel 
farshan 
Roasted crushed peanuts 
Spicy chana daal 
Flat puris 
Thin sev 
Red watana
Green peas fried 
Kurmura 

veggies etc 
Chopped tomatoes (diced)
Chopped onion (diced)
finely chopped cucumber
Chopped dhaniya  & pudhina
Boiled & chopped potato 
freshly grated ginger 
grated coconut 
Boiled kala chana 
Juice of 2 lemons
red chilli powder   
chaat masala  
1/2 tsp roasted jeera powder 
chaat masala (as required )
pinch of haldi 
30 ml rai tel (mustard oil ) (or use rai ka tel from a pickle bottle )

Finalise the bhel recipe :- 
Take about 30 ml of rai oil and heat it on a medium flame until it smokes . Let it cool down completely . Reheat the rai oil , add chopped boiled potatoes toss them well until the edges are golden , add about 1 tablespoon of khardha - turn off the flame now .  add chana dal, peanuts , chaat masala, watana , fried green peas , crushed crispy  puris ,diced onions ,boiled kala chana , chopped tomatoes,lime juice,sev,flat crispy puri ,finally add the rice kurmura and paanch poran masala  roasted jeera powder  ,chaat masala , pinch of haldi , red chilli powder  Add 5 ml of rai oil on top  and toss the mixture extremely well , finally garnish with freshly grated ginger,grated coconut . lots of chopped  corinder, pudhina,Sev  &lime juice . . your jhaal moori is ready to be devoured . 

spicy seasoned green chilli paste  
khardaa (refer to my reciepe number # 75)
or click on the link below . 
https://www.facebook.com/photo.php?fbid=600038270054126&set=a.587654814625805.1073741826.587645714626715&type=1&theater

 Panch phoron (Bengali garam masala )
2 tablespoon Cumin seeds(jeera)
1.5 tablespoon Fennel seeds(badi saunf)
1 tablespoon Fenugreek seeds(methi dhana )
1.5 tablespoon Black mustard seeds(rai)
2 tablespoon Nigella (kalonji seeds) 
Add 1/2 tablespoon of ghee to a non stick pan on medium heat, add the spices in the following sequence . 
jeera >rai> methi dhana > saunf >kalonji and roast for a bit . cool down completely and grind to a fine powder , store in an airtight container in the fridge .
This extremely aromatic garam masala Can also be used in a large varieties of stir fry's and curries .  sweet chutney 
Soak 100 gm imli in warm water for 30 mins then boil it with 50 gms jaggery , 1/2 tsp chaat masala , 1 tsp aamchur powder .1/4 tsp jeera powder,1/4 spoon black pepper powder ,pinch of ajwain  for another 20 minutes , when the mixture cools down completely , mash the imli with ur hands and extract as much juice as possible , pass the tamarind water thru a tea strainer or a muslin cloth and save the strained extract .sweet chutney is ready - add a bit of this sweet chutney to the bhel . 

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Read about my culinary journey spanning 30 years & connected mis-adventures at 
http://kishoresrecipes.blogspot.in/2013/10/trivia-about-kishore-author-of-this.html

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Magic Lemon rice powder

Kitchen tip # 87

by CHEF Kishore
Your Personal Chef.

Magic Lemon rice powder 

This amazing seasoning saves 90 percent of your cooking time using this powder you can make lemon rice in less than 10 mins.

Ingredients :- 

• 200 gm Moong dal 
• 100 gm urad dal 
• 20 gm shahi jeera (caraway seeds )
• 30 gm Rai seeds(mustard seeds )
• 2Tsp haldi powder(turmeric powder )
• 10 gm nimbu dana (citric acid crystals)
• 1/2 tsp methi dana (Fenugreek seeds)
• 1/4 th teaspoon Hing (asafoetida)
• 1 tablespoon Laal mirch powder (spicy chilli powder) 
• 1 Tablespoon salt

To add after grinding. 

• 6 chopped dry kashmiri lal mirch 
• 100gm crushed Roasted Moong phalli (ground nuts)
• 100 gm urad dal

Roast these three ingredients with 1 tablespoon of ghee,let them cool completely and then 
crush them under a rollin pin (belan) and keep the mixture aside . 

Method . 
Dry roast the moong dal for about 5 minutes and add them to a mixer grinder along 
with shahi jeera , rai , haldi powder,nimbu dana ,meethi dana, hing, laal mirch powder , salt , 
and blend them to a fine powder .
transfer the ground powder into a big bowl .Add the peanuts , chilli flakes & urad dal to the powder  mix well . store this in a airtight jar in the fridge . 

Additional recipe :- (single serving )
Add 1 tablespoon of coconut oil to a non stick frying pan . 
fry 2 sprigs of fresh kadi patta , ,4-5 chopped green chillies, 1 tsp of rai , 1/2 tsp shahi jeera , 1 tablespoon of ginger garlic paste , add 4 handfuls of pre cooked rice  and 1 tablespoon of the lemon rice seasoning powder 
and mix throughly . sprinkle 20 ml of water (if u like it mushy and pasty ) and cover the pan . cook for about 10 minutes . garnish with freshly chopped corainder .Yummy Tangy lemon rice is ready. 
(The following garnishing is completely optional but it will raise ur humble lemon rice to a 5 star restaurant quality lemon rice . )Garnish with crispy fried curry leaves ,fried broken Kashmiri chilis,fried cashews ,crispy fried coconut shavings ,fried crispy chopped garlic ,fried vertically slit green chillies & freshly chopped coriander leaves .

Foot notes .

• This is by far the fastest standalone meal  you can rustle up in the kitchen (Provided cooked rice is lying around ), twice as fast as you can make Maggi . 
• This seasoning is a must for your kitchen shelf . It has Bailed me out so many times and proved to be a really handy recipe because  its so easy to make and is ready almost even before I begin to realize that I am cooking in the kitchen.  

Catch up with me on my new Food-blog page at
kishoresrecipes.blogspot.in/
or 
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Read about my culinary journey spanning 30 years& connected misadventures at 
http://kishoresrecipes.blogspot.in/2013/10/trivia-about-kishore-author-of-this.html

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 If you found this recipe  useful  You can show  your solidarity and  keep me motivated by  copy pasting  the link  provided below onto your  social media networks &  share this  extremely  versatile recipe with your  friends,acquaintances &  loved ones.

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Halwaai masala

Kitchen tip # 86

by CHEF Kishore
Your Personal Chef.

Halwaai masala 

I m going to share a century old ,Traditional halwaai's secret recipe from Sindh with you .
My forefathers owned a huge dairy farm ,were traditional Old school Halwaai's & owned a massive sweetmeat shop in Sindh since 1870 

This Legendary recipe has been passed on to me as a family heirloom recipe by my mother who learnt it from my grandfather in the early 70's who learnt it from my great grandfather who in turn learnt it from his father .They used to make huge quantities of this masala on a Sil batta (Mortar and pestle ) back then. 
For the first time ever , I am sharing this amazingly Mind-blowing delicious & extremely versatile recipe with anyone at all . 
(Grandpa said that they used to make a hot milk beverage  by adding this blend to reduced hot milk and sell it as a suhaag raat(wedding night)beverage for the groom.) 


Ingredients :- 
1.5 Tablespoons Desi ghee (Clarified butter) for frying 

(Group A- Whole spices ) 

• 5 gms  kali mirri (black peppercorns)
• 5 gm  jaiphal (nutmeg )
• 20 gm green elaichi(cardamom)
• 2 inch piece of ceylon Daaalchinni( sri lankan curled cinnamon not cassia bark )

(Group B- Dry fruits )

• 150 gm Mamra Badam (Almonds)
• 150 gm pista (pistachios)
• 100 gm chilgoza/Neja  (pine nuts )
• 50 gm Chironji (Charoli) 

     

(Group C-Miscellenous)

• 50gm sukki gulaab patti(dried rose petals )
• 1  gm kesar (saffron)
• 1/2 tsp Haldi powder(turmeric) (for a yellow hue to the masala -completely optional )

prep# 1
Fry the group A ingredients in a Non stick pan on a low flame in 1/2  tablespoon ghee.Let the mixture cool completely and add it to a mixer-grinder and grind the mixture to a fine powder,pass it through a fine metal sieve and keep the powder aside 

prep # 2 
Then in the same pan,add 1 tablespoon ghee and fry the  the group B ingredients for a bit , gently roasting them and remove from the flame,let them cool down completely and keep them aside . 

Now finalize the recipe :-
add prep #1 & 2 and group C ingredients to the mixer grinder 
pulse the mixer grinder a bit at a time
 ( 2-3 seconds max. to avoid lumping -because the dry fruits contain oil and over grinding could result in a lumpy mixture)
until the mixture transforms in a coarse  powder .

store the masala in a air tight container in the fridge . 
Shelf life - About 2 months 

**Use it as Dhoodh  Masala powder (mix one tsp of this mithaai powder to 30 ml of chilled milk & mix with 200 ml hot milk )

**Use it in your Indian dessert recipes as the main flavoring like Kaju kesar katli , Mithaai squares,Laddoos,Basundi ,Kesar rabdi ,Dry fruit ice cream or Milk shake ,Mishti doi & so on .

**Can as a final garnish on Sweet rice,Saffron rice,Milk shake,Icecreams,Shahi tukda,Gulab jamuns,Rasgullas,Rabdi,Taayiri,Lapsi halwa,China grass,Falooda,Kharwas,Seera,Kheer,Payasam,Palada pradhaman,Sheer korma,Phirnee,Lassi,Mithaais and so on 

**sprinkle it on  savory recipes as a final garnish on your  Biryani,Pulao,Kebabs,Tikkas,Qorma,Kaaliya,Paaya,sheerwah,Haleem,Harees,Bhuna gosth,Rogan josh and so on -the possibilities are simply endless .  

**Pack it in a plastic seal-able pouch and put in in a small transparent decorative container or bottle , wrap it up like a gift with ribbons and a bow tie and gift it to your relatives  and friends for Diwali .They will bless you for it and you will have earned life long fans of your culinary skills. 

Catch up with on my new Food-blog page at
https://kishoresrecipes.blogspot.in/
or 
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Leave a Message /Query/Recipe request or feedback . 
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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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to make more people aware about this amazing spice mix recipe. 

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Warm regards 
Kishore

HAREES - AN EID -UL -ADHA SPECIAL RECIPE BY Kishore

 Kitchen tip # 84

by CHEF Kishore
Your Personal Chef.

ON THE OCCASION OF EID-UL-ADHA ,LET ME SHARE ONE OF MY MOST FAVORITE EID RECIPES WITH YOU CALLED 

HAREES



Ingredients :-

• 1kg boneless mutton(chopped into bite sized pieces )

•  ( Can also use Beef or chicken )(if u choose to use chicken , then it doesn't need to be pressure cooked&can be fried directly after marination. )

• 1/2 kg bones & joints (soup pieces )
• 1/2 kg Lapsi ( broken wheat -Bulgur)
• 200 gm desi ghee
• 200 oil (for frying onions )
• 1 liter milk
• 50 gm raw papaya,ground into a puree.
• 50 gm ginger garlic paste .
• 4 sliced onions
• 10 chopped green chillies
• 20 gms black pepper powder
• 15 gms shahjeera (caraway seeds )
• 10 gm kabab chini
• 1 tsp garam masala
• 1/4th gm saffron (kesar) ( soak in milk and keep aside .)
• Salt as per taste

For the final garnish :-

• Ghee
• Lime juice
• Pudina(mint)leaves
• Fried cashews
• Biristaa (Fried onions )
• Grated ginger (adrak )
• Chopped chillies (hari mirch)

prep # 1 (marinate & cook mutton)
Marinate mutton & bones with dahi , lime juice , garam masala , 2 tablespoon raw pureed papaya , salt ,1 tablespoon ginger garlic paste and keep aside . after 3-4 hours of marination (overnight would be even better - pressure cook for about 5 whistles,(keep the strained water/stock aside to use to boil the lapsi later ) drain and fry it in desi ghee until its done and keep aside .)

prep # 2 (cook lapsi & keep aside )
Wash Lapsi & soak it in 2 liters warm water for about 4-5 hours ,boil in half milk + half stock water (from prep # 1 ) +until soft,drain (discard bones-or use in soup ) & keep aside .

prep # 3 (fried onions -biristaa )
fry onions until golden brown and crispy , make a biristaa and keep aside . 

Now finalize the recipe :- 

Place a heavy bottomed non stick pan on medium heat , Add 100 gm ghee , add green chillies , black pepper , shahjeera , add the fried Mutton add the biristaa,saffron & the lapsi . add some salt if required . (optional ) mash the whole mixture until the meat blends well with the lapsi and there are no solid chunks left. 
Divide into serving bowls , Garnish each bowl with 1/2 tablespoon ghee, grated ginger ,chillies ,pudina leaves ,lime juice ,fried cashews and serve piping hot . 

Footnotes 
** Hyderabaadi Haleem is inspired by Harees. Although they use a lot of spices 5 different lentils , loads of other ingredients , and the cooking process is much lengthier(overnite ) and time consuming and the texture is rather pasty and gluey. 

** The first time I got to taste Harees was at a friend's place in Kashmir his mother told me that it was an Arabic specialty and very popular during the cold winter months in Pakistan, Afghanistan and Lebanon . 

** Then I tasted it at a Wedding feast in Saharanpur -U.P . 
Since then I have been hooked on to this dish. I have even made it for 300+ people for my friend Sarfaraz's wedding In Bombay .It tastes simply amazing and is soooooo nutritious. 

---------------------------------------------------------------------------- 
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Warm regards 
Kishore


EID MUBAARAK.