Rinku Bhattacharya's Blog, page 62

Chicken Tikka Salad

I have disappeared from the face of the earth, or at least this blog for a little bit. Dealing with the loss of a job, and finding room to get up and hit the road has taken a little time, cooking has been indifferent but, here and there we have had winners such as this Chicken Tikka Salad.

There is a lot of reflections happening in my life today, if you do not want to read the rambling and just want to skip to the recipe, I understand. There are not a lot of pictures and as always scrolling down to the recipes on this site is as easy as the recipes themselves.

It is funny, how I seem to have traded facebook and instagram for linked in these past few weeks. Also, realizing how virtual the job search universe has become in the last six years. The problem is that the kids have grown up too in the last six years.

They have been sharing the anxiety of the process, and adding to the challenges. But, I suppose understanding real life is also a part of their growing up.

This Chicken tikka salad, starts with making a double batch of chicken tikka, and then tossing it into a comforting and satisfying salad. The magic ingredient is avocado’s that absorb the fresh citrus dressing and add a dose of healthy creamy comfort.

 

The truth is a grilled chicken salad is always a good idea, especially when the mercury is soaring. This version is done masala style, in the form of a chicken tikka. This chicken tikka salad if you are making the chicken tikka for this salad, seems a little fussy, but we enjoy it a couple of times in the year, when the  cucumbers are prolific and it is too hot for too much else. In case, people in the Westchester area have not noticed, summer has timed itself perfectly with fourth of July and dropped itself on everyone’s porch and gardens.

 

A chicken tikka is really a good seasoned version of grilled or baked chicken. Served with sliced garden fresh radishes and red onions, you have a meal that is filling, tasty and generally prepared without much active cooking time. Now, if you want it meatless, it really is not a hassle, just increase the beans or lentils in the recipe and skip out the chicken.

PrintChicken Tikka Salad

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

An Indian summer take on a grilled chicken salad, using cucumbers, tomatoes, chicken tikka and a light citrus dressing.

Ingredients

For the easy Chicken Tikka

11/2 tablespoons tandoori masala (any brand works)
3/4 cup Greek Yogurt
1 teaspoon salt
3/4 teaspoon red cayenne pepper
1 pound of skinless boneless chicken, 2 inch pieces

For the salad

1/2 cup of french or black lentils (optional)
1 medium sized seedless English cucumbers
1 large ripe avocado, peeled and diced
3 to 4 mediums sized heirloom tomatoes or 1 cup grape tomatoes
1 medium sized red onion
1/2 cup chopped cilantro

For the dressing

2 limes or lemons
1 teaspoon freshly ground pink Himalayan salt
1/3 cup extra virgin olive oil

Garnish

Micro Greens and Cilantro

Instructions

Mix together the yogurt, tandoori masala, salt and red cayenne pepper with the chicken and marinate at room temperature for at least an hour.
In the meantime place the lentils in a pot with some water and cook for about 30 minutes until tender, drain and set aside.
Peel and slice the cucumber, the cucumbers should not be very thin. Cut the tomatoes into chunks of halve the grape tomatoes if that is what you are using. Toss the tomatoes, cucumbers and avocados together.
Thinly slice the onions.
Place the lentils, cucumbers, tomatoes, onions and cilantro in a mixing bowl and mix lightly.
Prepare a grill pan and add the chicken with the marinade and cook for about 10 minutes, until the chicken is cooked through and slightly crisped and charred at edges. Alternately use the regular chicken tikka.
While the chicken is cooling, cut the limes or lemons and squeeze the juice in a small mixing bowl, removing any seeds as appropriate.
While the chicken is cooling, cut the limes or lemons and squeeze the juice in a small mixing bowl, removing any seeds as appropriate. Add in the salt and the olive oil and mix well.
Add the chicken to the mixture of cucumbers, tomatoes and lentils.. Add in the dressing and mix well with a gentle hand.
Serve garnished micro greens and cilantro

Notes

The chicken for this salad can be made ahead and enjoyed as needed for this salad.

3.1http://www.spicechronicles.com/chicken-tikka-salad/

The post Chicken Tikka Salad appeared first on Spice Chronicles.

Masala Moong Dal Khicheri – The Healing Potful

I have been struggling with some health issues, all of which coming to a head with fever and bronchitis. Yes, all of this had Khitcheri or an Ayurvedic healing rice and lentil porridge written all over it.

Anyone who reads this site knows of my obsession with this simple comforting dish, here is another version from The Bengali Five Spice Chronicles.

Out of sorts, both mentally and physically, I went to sleep and slept the sleep of a fitful disturbed person.

Next morning was a challenge that I had never faced before, a struggle to cook. This was the first of many struggles that I needed to overcome in the quest for healing. Unwittingly, I made a nice well-seasoned pot of khichri, the ultimate comfort food, and the Ayurveda prescription for healing. Indeed, this comfort food is enjoyed when cleansing one’s self, enjoyed when mourning and enjoyed when celebrating religious festivals.

 

The next few days I instinctively turned to simple comfort food that were deeply rooted in childhood traditions and not unsurprisingly also rooted in the simple essential traditions of Ayurveda. I was amazed at the mind and body’s natural instinct to reach out to something healing, but the key was I knew it as a part of the tradition that I have grown up with, living and eating food that is a part of the Ayurveda tradition. As the world reflected on Brexit, I pondered about the benefits of Moong Dal Khicheri or yellow Split Lentil porridge.

Protein packed, light and nourishing this comforting dish does indeed pack a nutritional punch. In this version, with loads of tomatoes and spinach, the dish is iron, potassium and lycopene and a nice dose of carbs. Soft and gooey, it goes down easy, tempered with ghee or even coconut oil, I think I can see why we love this amazing dish so much. I had made big pot of this version and enjoyed this with the kids.

My progress over the last few days is that I have certainly graduated from khicheri to more of my usual style, in fact, today, Sunday Family Dinner was back with a gusto.

PrintMasala Moong Dal Khicheri – The Healing Potful

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

A recipe for masala kicheri, a well seasoned rice and lentil porridge.

Ingredients

1 cup of yellow split lentils (moong dal)
1/2 cup of short grained rice (if you are Bengali like me, that means Govinda Bhog) or Basmati
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon red cayenne pepper or to taste
1 cup mixed chopped vegetables (peas, carrots, turnips and cauiflower)
3 cups water
1 tablespoon freshly grated ginger

For the masala base

2 tablespoons oil
1 teaspoon whole cumin seeds
1 or 2 cloves
1 large stick cinnamon
1 teaspoon whole cumin seeds
1 medium sized red onion, chopped
1 teaspoon turmeric
1 medium tomato, chopped (about 1/2 cup)
1 cup chopped baby spinach leaves

To finish

1 tablespoon ghee (clarified butter) (optional)
1 lime
Chopped cilantro

Instructions

Place the lentils, rice, salt, turmeric, red cayenne pepper, mixed vegetables and water in a pot. Stir well and bring to a simmer and let it cook for about 30 minutes, stirring occasionally. The mixture should reach a soft porridge like consistency.
In the meantime heat the oil and add in the cloves and cinnamon and the cumin seeds and cook until the spices darken and turn fragrant. Add in the onion and cook for about five minutes until the onion softens and begins to turn translucent.
Add in the turmeric and mix well. Add in the tomato and cook until soft. Add the spinach and stir until wilted. Add this mixture in to the rice and lentil mixture and stir well. Check for salt and cook for 5 minutes.
To finish, add in the clarified butter if using. Cut the lime, squeeze in the juice and garnish with chopped cilantro.3.1http://www.spicechronicles.com/masala-moong-dal-khicheri-healing-potful/

 

The post Masala Moong Dal Khicheri – The Healing Potful appeared first on Spice Chronicles.

Grilled Naan

I could mourn about the father’s day that wasn’t or share my enthusiasm about the Saturday that today is… and I have learned from life to celebrate those small victories, whenever they present themselves. As for those losses, we take them in our stride and move on. Without those losses, the highs would never be worth celebrating.

Today, I am pleased to note, I rocked the grilled naan. It was a Saturday morning and I had promised the kids, fluffy, hot hand stretched naan something I have been doing via trial and error, today I finally nailed this without much reverence. I even ended up with a simple light lunch for the Dad and me in the process, but for today let us stick to the classics, which in turn are also the basics.

Last night, I cooked with abandon after a long time, and then I slept my usual peaceful sleep after a while. and voila the cold feels much better. Of course, it might just be its time in the life of the cold, or it just might be the rest and kitchen time. The naan followed a very simple method, I did not mix or monkey with any flours and we savored the indulgence of the pristine fluffy naan with some Bengali mashed eggplant.

One of the key things, I realized is that warming the grill for a while makes a world of difference, who knows I just might be ready for chapatis ala Bitman next.

As with all cooking, life is often about these little details, the warming, the stretching, the puffing…

The state of our household is surprisingly relaxed today, Dad is out at a conference, the kids are reading in cool shaded rooms.

I am of doing what I love doing, playing around on this site, sharing my latest idea of fun or in this case my very exciting well perfected recipe for grilled naan. Who knew, that a piece of warm fluffy flatbread could bring someone so much happiness.

Now, my son upped the ante on this one and topped his with grated Parmesan and garlic, folks, I hate to admit but that kid is definitely giving me a run for my culinary money.

Notes: For Best Results allow time for the bread to rise, make sure the grill is nice and hot and for a vegan version, use olive oil and almond milk.

PrintGrilled Naan

Prep Time: 6 hours

Cook Time: 15 minutes

A light, fluffy and super easy recipe for Naan on the grill.

Ingredients

1/2 cup low fat milk or almond milk
1 tablespoon rapid rise yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil


For topping

Butter, ghee or olive oil for brushing
Nigella seeds to sprinkle
Chopped mint

Instructions

In a small bowl add the milk at room temperature (I usually microwave it for a few seconds since I use it from the fridge)
Sprinkle the yeast on the milk and let is rest for about 5 minutes.
In the meantime, sift the flour into the mixing bowl and add in the olive oil and rub the oil into the mixture.
By this time, the milk mixture should be frothy. Mix this into the flour to make a smooth, soft dough. Note: Traditional Naan dough is fairly wet, this dough is moister than other Indian flat breads but not wet.
Gather the dough into a large container with a tight fitting lid, let it rest outside the refrigerator for at least 3 to 4 hours. I personally like to let this rest overnight, give it a good knead at let it rise for another couple of hours.
Break off walnut sized balls, stretch them with your hand into oval loafs. You can do a final rolling if needed to get it nice and thin.
Press down some nigella seeds if using.
Turn on the grill and let it warm up for about 5 minutes. If using nigella seeds, the nigella side should be on top.
Carefully, place the naan breads over the grate, close the grill and let it cook for about 2 minutes, grab the bread firmly but deftly, it comes off easily, but it is delicate.
Turn and cook for a couple of more minutes, you will have a pale fluffy bread, that is flecked gently golden.
Brush with butter or olive oil and serve.

Notes

The prep time is mostly to let the bread rise.

3.1http://www.spicechronicles.com/grilled-naan/

The post Grilled Naan appeared first on Spice Chronicles.

Verry Berry Lassi and Armchair Ayurveda

Life sometimes forces introspection and reflection on you, the kind that is best done without too many glasses of wine.

In fact, lately my favorite drink has been a mixed berry lassi, everything about it feels right, loads of fruit – blueberries and raspberries, natural yogurt and a stunning color to boot. It is what we are calling a “very berry” lassi. A little cliched but why not?

I have generally, been a little obsessed with this and other traditionally healing foods, and have been giving ayurveda a second look! Who knew?  The really sad post is still in construction, so it will be a little backwards before readers can realize why I want some healing, comfort and tranquility, but then again isn’t tranquility always desirable?

When getting to an all time low, I reached out for seasonal berries and whizzed them with a little fresh ginger and black salt to make a thick rich and satisfying berry smoothie that we like to call lassi. I felt calmer and nourished, apparently due to the healing qualities of the natural yogurt and the generous vitamin boost. The colors helped and this just might be my new summer love.

It has taken a little time to get this post out, but I am glad that I have finally made that leap. In normalcy, I find solace and the world feels right again. Sometimes, the only way to get back on track is to get back on track. To really get back on track, I confess I might need a little more that creamy, colorful very berry lassi but this certainly is a start.

PrintVerry Berry Lassi - Indian Mixed Berry Yogurt Smoothie

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Serves 3 to 4

A colorful healing seasonal lassi or yogurt smooth, that is guaranteed to cheer and soothe the mind.

Ingredients

2 cups of natural yogurt
2 cups mixed berries (I used blueberries and raspberries for this variation)
11/2 teaspoons freshly grated ginger
1 teaspoon black salt
Sugar if you like it sweet
1 cup water

Instructions

Place the yogurt, berries, ginger, black salt and sugar in a blender.
Blend until smooth.
Add in enough water to keep the mixture smooth to the desired smoothness.
Serve in glasses with ice if needed.3.1http://www.spicechronicles.com/verry-berry-lassi-armchair-ayurveda/

 

The post Verry Berry Lassi and Armchair Ayurveda appeared first on Spice Chronicles.

Vegan Mango Kulfi Popsicles

The mood of this post is somber, even though the recipe is festive and amazingly simple and delicious. These vegan mango popsicles are keepers.

Now, the fine print, I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time

The not so fine print, is that I am going through a lot of turbulence in my professional life, not sure when and if I will bounce back from this. I will probably share details and life moves on, but somehow, I am not ready to do this tonight. I cannot help thinking it will ruin the mood of this lovely recipe.

After making the traditional kulfi the other day, I was unsure about how I could fit in a vegan version, and then I tried a medley of coconut and almond milk and walnuts. The result was a dense and rich textured creation, that tasted pretty good and was healthier than its original.

Soft and mild mannered walnuts, do pack a generous nutritious punch. Their soft texture making them a beautiful fit for this simple, rich and luscious recipe. Walnuts provide important components of a healthy diet – an ounce of walnuts has 2.5 grams of the essential plant-based omega-3 alpha-linolenic acid (ALA), and 4 grams of protein and 2 grams of fiber to keep you feeling full.

Well, without much ado, here is my vegan mango kulfi, try and and decide for yourself.

PrintVegan Mango Kulfi Popsicles

Prep Time: 4 hours, 20 minutes

An easy healthy and rich tasting treat.

Ingredients

1/2 cup coconut milk
1/2 cup almond milk
3/4 cup walnuts
2 ripe mangoes chopped
3/4 cup sugar
1 or 2 tablespoons chia seeds

Instructions

Place the coconut milk, almond milk in a blender. Process until smooth. Add in the chopped mangoes and process until a thick and smooth consistency is reached with the mixture.
Add in the sugar and the chia seeds and mix well.
Pour into popsicle molds and chill.
Serve with some fruit or drizzled with rose syrup. Enjoy on a hot summer's day!

Notes

Most of the prep time is for the popsicles to chill.

3.1http://www.spicechronicles.com/vegan-mango-kulfi-popsicles/

[image error] Loading InLinkz ...

 

 

The post Vegan Mango Kulfi Popsicles appeared first on Spice Chronicles.

Radish, Mint and Chive Blossom Salad

Today’s post is all about the simple joys of easy to enjoy, fresh light and lively seasonal produce. All this seasonal stuff has my creative juices flowing, as they usually do this time of the year. I have been cooking or rather grilling up a storm however today recipe is more about savoring the side dish rather than dramatic cooking. I have noticed that I often lose the beautiful of that very spontaneous 15 to 20 minute dish because it is sometimes just too simple to blog about. After all, let’s face it a salad such is this is about as easy as it gets and often just too simple to think of making a blog post around, but it was such a perfect pairing with my salmon burgers I felt that it was important to save this for the next time I make salmon burgers or even fish tacos.

Radishes are in season, and do not need a lot to make a good salad, in my house I use pink salt, lime and fresh mint. The chive blossoms which are so prolific this time of the year get tossed into almost anything that I can think of. The blossoms have a mild taste and fit into most flavors. This batch of radishes came from my daughter’s tiny plot, she diligently picked them on Saturday night and ceremoniously dropped a large bucketful of them in the center of the kitchen, clearly very proud of her accomplishments.

Radishes are always welcome in our house, I enjoy them in salads, pakoras (yes, you thought I forgot about these didn’t you?) and even light pickles. Today’s recipe can be accentuated with crushed peanuts or coconut flakes if you wish. It is certainly perfect as is without them. We had bowlfuls of this crisp and cheery salad and braced ourselves for a wonderful and busy week ahead.

Today’s recipe can be accentuated with crushed peanuts or coconut flakes if you wish. It is certainly perfect as is without them. We had bowlfuls of this crisp and cheery salad and braced ourselves for a wonderful and busy week ahead.

PrintRadish, Mint and Chive Blossom Saladh

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4 to 6 servings

A light refreshing and very summer salad with fresh and seasonal radishes.

Ingredients

¾ pounds fresh red radishes
3 tablespoons fresh lime or lemon juice
1 teaspoon pink salt
2 tablespoons freshly chopped mint
4 to 6 chive blossoms, broken

Instructions

Cut the radishes into half and slice thinly. Place in a mixing bowl.
Add in the lime juice, salt and mint and mix well. Sprinkle with the chive blossoms. Let the salad rest for about 15 to 20 minutes and serve.
3.1http://www.spicechronicles.com/radish-mint-and-chive-blossom-salad/

The post Radish, Mint and Chive Blossom Salad appeared first on Spice Chronicles.

Salmon Garam Masala Burgers with Walnuts

Summer meals are meant to be simple, lively and close to the earth. With all the farmer’s markets starting up around us, it is been an exciting time to plan family meals again. This time of the year however also tends to be packed with school closing activities – exams, recitals, school trips and graduations to name a few so I keep the meals practical. Every week I begin with a prayer hoping that the week at work allows enough time to soak up some of the summer vibe and thus far this week the vibe gods have been kind to me. May their tribe increase! OK, may their tribe increase because even my family deserves evenings where mom cooks, and then we all eat, rare but such happens on these summer evenings.

Call it the spirit of summer, but ast evening, I enjoyed about 2 hours watching a chance movie, about as close as it gets to savoring the sweetness of doing nothing, somewhere I could not help pondering to the current state of American politics… Where have we ended up, really? A crazy man talking nonsense on national stage, a relatively sane man acting somewhat crazy and our first real chance at a women presidential hopeful being challenged for not showing enough of her fun side…

Not sure where all of my ponderings and meanderings have landed, I retreated as I usually do to the safety of my kitchen. This Sunday I tried my hand at making salmon burgers and paired them with a refreshing and crisp radish and chive blossom salad freshly picked from our garden, the results being crisp, light and flavorful. In a quest for finding a lighter and healthier alternative to the beef patty, I have settled for fish specifically salmon and quite often work with salmon burgers for a summer meal. Working with fish over the grill is somewhat new to me, almost takes me back to my early days when I was generally learning my ropes with fish in general.

It has taken me a little trial and error to get a salmon burger that holds well but is not heavy with binding agents and finally today’s version works well with using ground and finely chopped walnuts. The walnuts add a nice mild depth of flavor that complements the rich natural flavor of the salmon.  I have tried this with almond meal as well and it works just as well, keeping the burger gluten-free as well.  My recipe uses mild seasonings of chopped cilantro and garam masala and you can play with your favorite seasons as well.  Topped with ketchup and thinly sliced red onions this dish adds a nice elegant touch to your summer grilling. If you want to skip the bun, just serve this patties over a nice bowl of rice or even over sliced tomatoes the possibilities as they say are endless.

To keep your salmon burger moist, it is important to have a hot clean grill as the burger cooks quickly and it is important not to dry it out.  If you are like my son who has to have cheese on a burger, you can get creative with your cheese choices as well.  My personal favorites are feta or goat cheese, and of course do not forget a good glass of rose with your well-seasoned pink burger.

PrintSalmon Garam Masala Burgers with Walnuts

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 6 burgers

Serving Size: 6

A wholesome and flavorful salmon burger recipe that cleverly uses nutritious and rich tasting walnuts as binding!

Ingredients

1 cup fresh walnuts
2 pounds skinless salmon fillet
1 teaspoon salt
1 teaspoon garam masala powder
½ teaspoon cayenne pepper powder
1 tablespoon minced ginger
11/2 tablespoons minced cilantro
1 egg, beaten
Oil for brushing and basting
To serve
Thinly sliced red onions
Sliced Tomatoes
Feta or goat cheese (optional)

Instructions

Reserve 2 tablespoons of the walnuts and place the remaining walnuts in a food processor and process until finely ground. Add the salmon and pulse a few times until chopped but still chunky.
Place this mixture in a mixing bowl.
Finely chop the remaining walnuts and add to the salmon. Add in the salt, garam masala powder, minced ginger, cilantro and egg and mix well.
Shape into medium sized patties about 3 inches and place over a piece of parchment paper and chill for about 30 minutes.
Heat the grill and carefully place the burgers and cook for about 3 minutes, brush well with olive oil and turn and cook for another 3 minutes and carefully remove. If you want your burgers medium rare you can reduce your cooking time by a minute.
Place over warmed hamburger or brioche buns, top with thinly sliced onions and feta and goat cheese and serve immediately with a side salad.

Notes

Notes: Prep time includes chilling and binding time.

3.1http://www.spicechronicles.com/salmon-garam-masala-burgers-walnuts/

The post Salmon Garam Masala Burgers with Walnuts appeared first on Spice Chronicles.

Malai Kababs – Creamy Chicken Kebabs with Mace

A few years of playing around with the grill, this summer I seem to be at my comfort zone. My memorial day, Malai kebabs are probably testimony to this fact, I attempted this version of this fairly delicate and gently seasoned kebab with a little trepidation and was very pleasantly surprised with the results.

Outdoor grilling and tandoori cooking is not an anomaly in Indian cooking, originating from the Mughal and other muslim influences on the cuisine, as will all other varieties of Indian cooking, there are distinct regional favorites, but succulent marinated kebabs are popular evening fare, for parties, relaxation and cocktails. It is interesting that a well made kebab, is anything but informal food in India, unlike the way we treat summer grilling. Malai kebabs, or creamy kebabs are my daughter’s favorite and I finally worked on a recipe that brings it home for her.

These mild kebabs, known as malai kebabs or creamy kebabs are usually a great hit with children, I often make a large batch and then chop it up in sandwiches over the week, with cucumber and sliced tomatoes. The chicken gets its melt in your mouth distinct flavor from a combination of hung yogurt, mace, nutmeg and ginger and garlic. I have worked this from my friends cook in India, who uses cashew nuts instead of the almonds I have substituted here.

I also did not use hung yogurt as most traditional recipes suggest, I used Greek Yogurt and this held just fine. In fact, it was an amazingly delicate and tender chicken. Traditionally, also served with mint chutney, which I need to make soon with all the mint and cilantro growing in wild abandon in my garden. However, as I said since this was for the kids, I made this without the chutney. I had earlier tried an apricot and walnut chutney, which I had done with grilled fish, I will post the recipe one of these days. Yes, I know famous last words… Actually, I have been struggling and muddling through a chicken piece for zester, which has been taking a lot of my time, that and work of course.

PrintMalai Kababs – Creamy Chicken Kebabs with Mace

Prep Time: 6 hours

Cook Time: 20 minutes

Total Time: 6 hours, 20 minutes

A simple creamy delicately seasoned chicken kebab, perfect for summer entertaining.

Ingredients

1 teaspoon whole mace (about 6 to 8 pieces)
1 teaspoon whole black peppercorns
8 to 10 green cardamoms
1 tablespoon ginger paste
1 tablespoon corn starch
10 to 15 whole almonds blanched
1 cup low fat Greek Yogurt
1 teaspoon salt or to taste
2 pounds of boneless skinless chicken thighs cut into small pieces
Butter or ghee for basting
Lemon or lime wedges.

To garnish

Chopped cilantro
Sliced almonds

Instructions

Grind the mace, peppercorns and cardamoms into a powder and place in the jar of a blender.
Add in the ginger paste, corn starch and almonds with the yogurt and blend until smooth.
Stir in the salt and mix well.
Place the mixture in a mixing bowl and add in the chicken and set aside for at least 6 hours, preferably at room temperature (65 degrees or lower).
Skewer the chicken and grill for about 8 to10 minutes on each side, basting liberally and turning frequently.
This kebab is tricky as it browns easily and you want to ensure it is well cooked.
Remove from the grill squeeze in some fresh lemon or lime juice.
Serve garnished with cilantro and almonds.

Notes

Most of the prep time is for marinating the chicken.

3.1http://www.spicechronicles.com/malai-kababs-creamy-chicken-kebabs-mace/

 

 

 

The post Malai Kababs – Creamy Chicken Kebabs with Mace appeared first on Spice Chronicles.

Traditional Mango Kulfi or Indian Mango Ice Cream

My mother-in-law is well known for her mango kulfi, which has three ingredients and flavorings. She usually alternates between cardamom and rose.

A traditional kulfi is made with full fat milk, that is slowly thickened until it is significantly reduced in volume and then sweetened and chilled.

The process of thickening the milk takes some time, and I had been averse to doing this for a while but I finally bit the bullet and boy, let me tell you, this is one of those dishes there is no turning back once you have done the traditional nine yards. I was even thrilled to be able to inaugurate the molds that I bought several years ago.

Although, Popsicle molds work just fine, and often preferred by my children, they find it easier to hang on to the stick. My mother-in-law actually just sets her kulfi in a larger steel container with a tight fitting lid and serves it in scoops. She is extremely minimalist in her cooking approach, testimony to the fact, good food is about knowledge not gimmicks.

On a whim, I drizzled some with rose syrup, the way you will find in a traditional Indian roadside restaurant, I am just missing the falooda noodles, that are saffron flavored and absorb the rich melted liquid and the heady rose liquid. This is something that I have to have, every time I visit India.

Yesterday, I made the milk base over two to 3 hours, over medium heat, the key here is to note that you do not need to stand and watch the milk simmering maybe just visit it every 15 to 20 minutes and give the pot a good stir to make sure that the milk is not sticking to the bottom.

We had a fair amount of rich liquid along the way, in fact, the thickened mango milk and some dhoklas from Usha Foods, was our dinner. As for Usha foods, I will save that for another day.  Today is for reminiscing about the pleasures of sinfully rich mango kulfi and signing an ode to summer.

BTW, a note worth sharing on the color of the kulfi, fresh mangoes will yield a paler color and I have used mango pulp before, using the pulp gets you a brighter color, if you are using sweetened mango pulp, you can add 3/4 cup and skip the sugar unless of course you have a sweet tooth.

PrintTraditional Mango Kulfi Indian Mango Ice Cream

Prep Time: 6 hours

Cook Time: 3 hours

Total Time: 9 hours

A classic take on the eternal Indian summer dessert, mango kulfi.

Ingredients

1/2 gallon whole milk
1/2 cup heavy cream
3 ripe mangoes
1/2 cup raw cane sugar
1 tablespoon rosewater
Slivered Almonds and Rose Petals to garnish

Instructions

Place the milk and the cream in a heavy bottomed wide pot, such as a large wok or sauce pan, and bring to a simmer on medium heat. Let the milk cook, and thicken. Stir the milk every 15 minutes or so, allowing the cream to mingle into the mixture.
While the milk is cooking, peel the mangoes and cut the pieces and puree into a thick mixture.
When the milk is about 1/3 it's original volume turn off the heat and stir in the sugar and mix well.
Cool the milk and stir in the mango puree ad the rosewater.
Pour the milk carefully into the molds and chill for about 6 hours.
To serve, remove from the molds, garnish with additional cut mangoes and slivered almonds and serve.

Notes

The prep time is to chill the dessert.

3.1http://www.spicechronicles.com/traditional-mango-kulfi_indian-mango-ice-cream/

The post Traditional Mango Kulfi or Indian Mango Ice Cream appeared first on Spice Chronicles.

Blueberry Granita with Lime and Rosewater

Berries are a classic symbol of summer, there is something about juicy red berries, eaten by the handful that make a lot of sense of these slightly low key hot days, when the longer days help you feel relaxed. This Blueberry granita with Lime and Rosewater, is the kind of simple things that summer is about. Goodness, did I say summer?

My kids are not especially picky and tend to love summer fruit, but tend to draw the line with blueberries. They happily pick raspberries and tart and juicy black berries, but draw the line with blueberries. Somehow, the fruit does not shine with them.

I tend to therefore work and use blueberries in other ways, to get these anti-oxidant rich berries into our diet. I have done the sweet and savory pairings like these scallops in a simple blueberry sauce, an easy summer recipe from the Spices and Seasons, cookbook or even my blueberry and ginger chutney recipe and of course baking with blueberries. Today I decided to experiment with a granita And, this simple granita is one of those super easy experiments that was surprisingly fun and entertaining for me. I had created this simple refreshing treat last year, and at the cusp of memorial day, I am happy to welcome it back.

In this granita, I paired blueberries with lime and finished the granita with some rosewater resulting in a granita that was visually stunning and hauntingly flavorful. The mild and gently texture of the blueberries showcased the refreshing tartness of the lime beautifully and the rosewater added the perfectly exotic touch, without messing too much with the natural flavors of the dish. Now, paring rosewater and lime is not uncommon in mid-eastern cuisine both to refresh, soothe and combat the heat. This dish is one of those super simple creations that will help you get in the recommended half cup of blueberries in a delightful way. This granita freezes to a nice soft texture, not quite a sorbet but it certainly could fool you into believing it was one.

 

Granita’s remind of flavored shaved ice found abundantly in roadside in India, so refreshing and flavorful. The good thing about a version like this it is all about the fruit and natural flavors. Here is wishing you a wonderful memorial day weekend.

PrintBlueberry Granita with Lime and Rosewater

Prep Time: 7 hours, 20 minutes

A light and refreshing dessert, this Blueberry, Lime and Rosewater Granita is a very pretty and refreshing summer offering.

Ingredients

2 cups of fresh blueberries
Juice and zest of a lime
1/2 cup raw cane sugar
1 tablespoon rosewater (available in Indian and mid-eastern stores)
A few slivered almonds to garnish

Instructions

In a blender add in the blueberries, lime zest, lime juice and the sugar and process into a puree with 1/4 cup of water.
Place in a container, cover and place in the freezer for about 6 hours.
Remove from the refrigerator and set aside for five minutes.
Remove and place in a food processor, sprinkle with the rosewater and blend until coarsely chopped.
Serve in bowls garnished with the slivered almonds, or return to the freezer until ready to serve.

Notes

Most of the prep time is for chilling the dessert.

3.1http://www.spicechronicles.com/blueberry-granita-lime-rosewater/

The post Blueberry Granita with Lime and Rosewater appeared first on Spice Chronicles.