Week 42 # This is better than Bukhara's claim :)

This week is all about comfort food. Fall is here and temperatures are dropping and there is nothing better than a healthy yet fulfilling bowl of hot comfort food. I have a little story to go with it. A few years ago, my husband and I were in New Delhi and decided to visit one of the most critically acclaimed restaurants in Delhi, The Bukhara. One of my cousins, Shiva was probably secretly laughing behind me when I told him that I am going there. It was indeed super touristy of us to even go there, but heck this was one of those things that are on everyone's bucket list.
Sanjeev oredered some kababs and I ordered Dal Makhani which was one of their signature dishes, they claimed. It was also the only dish that was less than a 1000 Rs (abt$20). They give u this bib and make a big hoopla and one of the waiters explained to me how they had cooked this dal for several hours alongwith secret spices. It seemed to justify why such a small dish of Dal was this expensive. Anyhoo,my opinion of that Dal Makhani was ok, just like any other Dal in any Dhaba New Delhi.

I wanted to replicate this at home and Voila- I have made this many times and everytime it comes out brilliant. Its so simple because the creaminess of this partticular lentil when cooked blends everything together to create magic!!!

Urad Dhal- 1.5 cups soaked overnight
Kidney beans- 1/2 cup soaked overnight
minced garlic/ginger- 3 tablespoons each
Onions minced- 1/2 cup
green chillies- minced 2 tablespoons
tomatoes cut fine- 3/4 cup
chilli powder- 1 tablespoon
Butter- 2 tablespoons
Cilantro for garnish

Method :
Pressure cook Urad dhal and kidney beans together with 1 spoons red chilli powder for about 2-3 whistles. You never want to overcook as there will be more cooking later. Make sure the Kidney beans or Rajma is cooked through. Heat 1.5 tablespoons butter in a flat bottomed vessel. Add onions, garlic and ginger and saute for about 4-5 minutes on medium to high heat. Add the green chillies, tomatoes and remaining red chilly powder and salt. Saute for 2-3 more minutes. Now add the cooked dhals and salt. Add some water and mush the dhal with the back of your spoon or laddle.. Allow these to simmer together and flavors combine for about 10-15 minutes. Finish by adding remaining butter and chopped cilantro. Trist me - this is divine!

Week #41 Moroccan Tagine with Root Vegetables

Cant believe its been 41 weeks already with this blog!Next few weeks will be Fall inspired recipes.Here in the US, pumpkin is big at this time, but so are root vegetables like turnips and squashes of different kinds.
Tagine is actually a kind of special vessel designed to make this dish. This pot usually has the stew simmering in the bottom while the steam and aroma from the stew cooks the couscous on top of this dish. Usually its meat thats cooked in the stew below, but here I have attempted a Vegetable Tagine.This is Morocco's most famous dish and I had this dish in Paris which has a big North African population. I dont have this vessel, and I know it will never taste like they do it, but its a humble attempt at one of my favorite dishes.

Ingredients :
1 bunch- spinach
chickpeas- cooked- 3/4 cup
garlic- minced 1 tablespoon
turnips,zucchini,squash, potatoes, carrots 2.5 cups- cut into cubes
onions- 1 cup
parsley-1/2 cup
Good quality olive oil- 2 tablespoons
paprika- 1-2 tablespoons
Tomato sauce- 1 cup
chilli flakes- as needed
couscous- 2 cups

Method:
Boil 2 cups water. Add 1 teapsoon salt and olive oil. Put couscous in the boiling water and stir. Remove from heat, covera nd let it rest for 5 minutes and then fluff with fork. Couscous is ready. You can use veggie or chicken broth for more flavor.
Heat olive oil in medium to big pan. Add garlic and then onions and saute for 3 minutes. Add the turnips,carrots, potaoes and stir. Add salt and sprinkle water and reduce heat. Cover and cook for about 8-10 minutes until cooked. Then add spinach and chick peas. Add the tomato sauce, paprika and parsley and let it come to a slow boil. Add chilli flakes and finish it with a good round of olive oil around the pot. Serve hot with couscous and enjoy!

Week #40 is Tiramisu-

For those who havent had Tiramisu, I will tell you is one unique dessert because its amazing how the alcohol, eggs, cocoa, coffee and cream combine for this ultimate treat. I had this first when I was staying with a Swedish family in Luxembour. For those of who who ahve read my book, I didnt have the best of times living there, but one thing that the landlady made that was simply outstanding was the tiramisu. She used spinge cake instead of Italian ladyfingers, but result was just as good. She saved me some many times and that was probably one of the ver few kind gestures I remember of her.
I just use rum instead of marsala wine and make a zabaglione which is a must for this ( yolk custard).If you dont get mascarpone cheese, plain cream cheese should work too. My hubby loves it and i made it for his birthday last week.

Ingredients -
7 egg yolks
Sugar 3/4 cup
rum - 3/4 cup
cocoa- 2 tablespoons
Thick coffee liquid- 1 cup
milk chocolate shavings- 2 tablespoons
vanilla essence- 1 tablespoon
ladies fingers or sponge cake-5-6 cups
mascarpone- 10 ounces at room temperature
cream- 1 cup

Method:

Zabaglione: Put a pot of simmerign water. Water should not be boiling and heat should be low. Take egg yolks and sugar in a bigger bowl and place on top of simmering water. Take an electric beater and beat it till it doubles in volume and changes color. Add vanila essence, 2 tablespoons rum and keep beating for 1-2 minutes more. Remove from heat and add the mascarpone and combine properly. The zabaglione is now ready.
In a cool vessel, beat cream till it forms stiff peaks.


Now add the rest of the rum to the thick coffee and mix. Add 1/2 teaspoon of the cocoa to this and dunk the sponge cake or ladyfinger and place them in a long dish. Slather the zabaglione on top of the ladygingers or cake. add the cream on top of that and use a strainer and sprinkle cocoa on top of the cream. Repeat theis entire process one more time. Then add the chocolate shavings. Close this with foil and refridegerate at least 4 hours or overnight.
Enjoy!!

Week #39 Nasi Goreng- Indonesian Fried Rice

This week we have Siva, a winner 3 times!! No competition for him this time...
When I started playing pro tournaments, Dad and I traveled to Bandung, Indonesia and Solo, Indonesia to play 2 pro circuit events. These were the lowest tier of events, but at that time there were no pro women tournaments in India. Both these places were small towns with really nothing going on. The TV was all in Bahasa, the local language and in general, these events were surely not easy or fun. The 2 dishes that we got used to in Indonesia were Nasi Goreng and Bami Goreng, Fried Rice and Noodles. Since we ate eggs, this was our staple during our two weeks there.
Nowadays in Asian markets, you get Nasi Goreng mix packets just like Thai Green or Thai Red Curry packets. Its actually very easy to assemble, but quite unique in taste. Its served with scrambled omlette and cucumbers and tomatoes. Its a good rice dish thats a abit out of the ordinary. The easiest way I would describe it is its in between biriyani and fried rice.

Ingredients :
1 packet Nasi Goreng mix
cooked chicken, shrimp or tofu ( as needed)
Cooked rice- 3 cups
eggs- beaten - 4
cucumbers and tomatoes- diced- 3 tablespoons
oil- 3 tablespoons
shallots, garlic- minced- 1 tablespoon
chilli paste- 1/2 teaspoon or as needed
salt and pepper to taste

Method:
Take a non stick wok and add 2 tablespoons oil. Add beaten aggs and let it cook without touching it. Flip it over after 2 minutes and add salt and pepper. Once egg is done, take it out and let it rest. Add the rest fo the oil and saute the shallots and garlic. Add the cooked shrimp, chicken or tofu and saute for 2-3 minutes minutes with chilli paste. Switch off heat and in the same wok, add rice and nasi goreng mix and mix thoroughly. Cut strips of egg and garnish with Cucumbers and tomatoes. Enjoy.