Chicken Korma

Curries do not necessarily have to be garishly red, or yellow. Nor is it always spicy. Chances are if you have only tried curries in restaurants you have not experienced the full depth and breadth of flavor that mild, creamy curries like this can bring.

The Chicken Korma is the regal version of curries. Brought to the Indian subcontinent by the Mughal empire, it is subtle, even understated but brimming with flavor. The complexity of this dish comes from the use of nutmeg, mace and poppy seed paste as well the typical spices like coriander and cumin. Although I use milk instead of cream to make it a little healthier, this recipe has deep roots. It comes from my aunt who has been lovingly cooking this dish for us for as long as I can remember.

Chicken Korma (Other than the chicken, ingredients are listed in the order that they are added)

2 lb chicken
1/3 cup + 1 tablespoon oil
1/2 cup onion thinly sliced or minced
1/2 tablespoon salt
1/2 teaspoon garam masala powder
2 tablespoon ginger paste
2 tablespoon garlic paste
1 tablespoon cumin powder
1 tablespoon coriander powder
1/2 teaspoon paprika/ chili powder
1/2 teaspoon crushed black pepper
1/4-1/2 cup water
1/4 teaspoon nutmeg
1/2 teaspoon powdered mace
1 tablespoon poppy seed paste
4 green chilies
1/3 cup water
1 cup milk
1 teaspoon sugar
1/2 tablespoon rose water
1/2 tablespoon kewra water

First off, heat up oil in a 3 qt pan that has a tight lid. Fry the onions till you begin to see caramelization around the edges. The key is to stir the onion from time to time so that the edges turn a rich golden brown. This will take some time, close to 10 minutes but the flavor they provide is essential to good curries. Make sure to add salt at this stage so that the water is steeped out of the onions helping them brown evenly.

Starting to get caramelized. Needs to be cooked for a few more minutes

Now add all the spices up to the black pepper powder all the while cooking over a slow medium heat. You do not want to add water at this stage unless your spices start to stick. The "masala" mixture should be lightly sauteed adding tablespoons of water only if it's absolutely necessary.

A light brown color after all the spices have been added 

Now add the chicken pieces and cook on low medium heat for 10-15 more minutes.

You want the pieces to be evenly coated with the spice mixture.

Evenly coated bone-in pieces of chicken  

Now add 1/4 cup water and continue cooking. The chicken will release its own juices and stew in it. If you want you can definitely use boneless, skinless chicken but chicken pieces, bones and all produces a stock that enriches the sauce. Plus cooking the meat on the bone makes it very succulent.

Not much longer now. We are nearing the end,After 15-20 minutes this is what the dish looks like. When spice mixture becomes thick add nutmeg, mace and poppy seed paste. The poppy seed paste is something that you have to make at home from whole poppy seeds. You have to dry roast the poppy seed and blend with water to make a smooth paste. I can not stress how essential it is for the paste to be smooth. If you feel that the paste is grainy, strain the paste before adding it. You can also choose to leave it out if it is too hard to find but it does add a new dimension to the meal.  

Now add 1/3 cup more water, milk and whole green chilies and cook covered for 10 more minutes.

5 minutes before you take it off the heat add in sugar, salt (do a taste test and only add salt if you think it needs it), rosewater and kewra water.

Serve with a side of naan or polau (rice fried and cooked with whole spices). It doesn't get more authentic than this. :)

Aloor Dom

I've been sitting on this for weeks, trying to come up with a translation that would truly explain what "Aloor dom" is to someone who isn't Bengali. Aloo is the Bengali for potatoes, so the easiest name would be "potato curry" but it really wouldn't be right. Curry is just too generic a word to explain this dish which was a quintessential part of growing up in Bangladesh. Served with a side of  Luchi ( a deep fried flat bread very popular in my part of the world), aloor dum was breakfast on weekends for the longest time. One way of making this, is to boil the potatoes till barely cooked through and sauteing in a mixture of spices. It is then simmered in a covered pan over a low flame till the flavors completely permeate the potatoes transforming it into a delightful beginning to a lazy weekend.
p.s. I do know that it's Wednesday. But no harm in planning for the coming weekend.

1 lb Potatoes
4 tablespoon oil
7-8 curry leaves
1/4 teaspoon mustard seeds
1/4 teaspoon whole cumin seeds
2-3 cloves of garlic
1 teaspoon grated ginger
1 tomato
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric
1/2 cayenne pepper

I used red, yellow and purple baby potatoes which were cut in half, boiled and then peeled.  You want these to be on the smaller end of the spectrum as the smaller potatoes taste better in this dish.

Heat oil in a flat pan and add curry leaves. After a minute add cumin and mustard seeds. Be careful as the seeds will splutter in hot oil. A process we lovingly called tempering. Very common in Bengali cuisine.

  
Add in rest of the spices along with chopped tomatoes.

Saute for a few minutes adding tablespoons of water if the mixture starts sticking.

Add potatoes. Give it a quick stir to evenly mix everything. You want each piece of potato to be coated. But be gentle as traditionally the dish is served as chunky pieces that are not mashed together.

Add 1/2 cup of water, lower the flame and cover with a tight lid. Water will slowly evaporate and infuse potatoes with flavor, a process known as "dom". Stir once in a while to ensure it doesn't stick.  

Potatoes are ready once most of the water evaporates and you are left with a semi-dry mix of potatoes and spices.

Strawberry Lemonade and Ramadan

It is Ramadan and here in Spokane our fasts last 17 hours. And let me tell you, it's not the hunger that gets to you after a long tiring day..it is the thirst. So the first thing we gulp down is some form of sweet beverage..most commonly, lemonade. It is tradition to have plain lemonade but I encourage you to switch it up a bit. I saw this recipe on t.v. years ago and have been making it ever since. Whether you are fasting or just trying to cool off, strawberry lemonades will be a delightful addition to your repertoire.

Recipe adapted from Emeril Lagasse

2 cups water
1 cup sugar
1 cup fresh lemon juice
1 pint fresh strawberries, hulled and halved
2 cups cold sparkling water or club soda or plain water
Ice

In a medium saucepan, bring the water and sugar to a boil. Stir occasionally, until the sugar dissolves. Add the lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher

.
In a blender, puree the pint of strawberries and strain into the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.

Add the sparkling water and stir well. Pour over glasses filled with ice and serve. Garnished with slices of lemon, mint or strawberries.

Step by Step Guide to Paneer

The best thing about making homemade Paneer is that you know it will be fresh, it will never be  rubbery like storebought frozen cubed ones and you can infuse the milk with herbs and spices that will introduce a very subtle hint of flavor. It won't overpower and when used in curries, it will provide a distinct yet subtle edge.

Flavored with lime zest, parsley and cilantro

8 cups whole milk

1/4 c lime juice

1 tablespoon parsley

1 tablespoon cilantro

1 tablespoon lime zest

First, set a pot of milk over medium heat so that it can gently come to a boil. If I recommend using a non stick pot for anything this would be it. Make sure to stir frequently so that the milk does not stick.

Zest and juice one lime. Make sure not to get the white pith that is under the bright green peel because it's the pith that brings bitterness not the zest.

Line a strainer with cheesecloth that has been folded over four times. A single layer would not be strong enough to hold in the cheese.

Once the milk starts boiling add cilantro, parsley and the zest. It is all optional here, you can choose to add some other herb or crushed black pepper for a little kick.

Pour in lime juice and the protein will separate from the greenish whey. Turn off stove immediately as the longer you cook the harder the paneer gets. 

Strain out the cheese. You can use the whey to make bread or as soup stock if you like.

Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey.

Now place the paneer on a flat porus surface. and place a heavy pan on top of it.

The water will gently ooze out and you will get paneer that holds it's shape and does not crumble. 

Cut into cubes to use in curries or stir fries.  

Cake Roll with Mango Curd, Whipped Cream and Chopped Strawberries

Guess who went strawberry picking the other day..


Even in the 95 degree weather picking was the easy part. These keep for but a few days. Hence the next few posts will revolve around these ruby red lovelies. And as I keep telling my friends...Strawberry desserts for a month....:)

The first in the series is a simple roll cake flavored with a thin layer of mango curd, sprinkled with little bits of fresh strawberries, then topped with sweetened whipped cream and rolled up to sweet perfection.

Sheet Cake(The recipe comes from Nick Malgieri's Perfect Cakes and Epicurious, May 2009)
3 large eggs
3 large egg yolks
Pinch of salt
3/4 cup sugar
1/2 cup cake flour (spoon flour into dry-measure cup and level off)
1/4 cup cornstarch (spoon flour into dry-measure cup and level off)

Mango curd

Whipped cream
1 cup heavy cream
1 tablespoon sugar

First thing's first. Position the rack in the center of the oven and preheat the oven to 400 degrees. Butter or coat a jelly roll pan with vegetable spray. The pan I used was 12 x 17 x 2 inches.


Line with parchment paper and then spray the paper. If using butter, butter both pan and paper. You do not want this cake to stick.


Measure cake flour by first scooping into a measuring cup and sift flour into a separate bowl. 

Then spoon the sifted flour into measuring cup. If you do not precisely measure the sifted flour this cake will give you trouble.


Here's a picture of how much extra sifted flour I had left after measuring into my cup.
 

Enough about four. Now onto eggs. Take eggs in a large enough bowl. After beating the volume will increase by 3 fold. So you need room for that.


Add sugar.


Whisk away over a pot of simmering water till the mixture reaches 100 degrees. A quick way to check this is to gently test the egg sugar mixture. you should not be able to feel the gritty sugar when you rub the mixture between fingers. It'll also be about body temperature. If you go higher you will get scrambled eggs. So stop when you feel that the mixture is hot. Or as an alternative use a kitchen thermometer.


Whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will start off yellowish and very thin.


But it'll start getting thicker.


And thicker.


And thicker.


You are done when it forms a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.


Gently fold in sifted cake flour and corn starch mixture.


Only mix till you can't see flour anymore. Do not over mix or your batter will lose volume.


Pour into the prepared pan.


Bake for 10-12 minutes. Take out when the cake starts pulling away from the sides like so.


Flip onto another piece of parchment paper. The bottom is now the top.


Peel off the parchment and cool on a cooling rack.


Almost there now. Just a bit longer. Chop up strawberries and whip up heavy cream with sugar.


After the cake has cooled down completely spoon mango curd onto the cake.


In a nice thin layer.

Sprinkle strawberries.

Spread whipped cream.


Spread it out.


Roll it up tightly and chill in the fridge for atleast half an hour.


Sprinkle some icing sugar on top.
 

And enjoy. :)