Took a little break - thats why there was no newsletter last week. As I had mentioned in my previous post, I drove down to Jammu for Shivratri, spent some great time with the family, ate some really nice food and had an amazing time overall.
This issue is dedicated to three great Shivratri recipes. Here we go …
Shabdeg -
Lamb and Turnip Curry
One of my absolute favourites, this is usual made in an earthen pot and simmered overnight - however you can use a slow cooker or a pressure cooker for my recipe.
Serves - 6
Lamb : Meat from shoulder, breat and neck 1kg. Each pcs about 50gms 20pcs
Ingredients : Mustard oil 1cup heated to smoke point and cooled, Cloves 5nos., Cinnamon sticks 3 pcs, Cardamom black 5nos, Crushed Cardamom green 5nos., Crushed Pepper Corns 1tsp., Crushed, Bay Leaf 3nos, Turnips 12-15pc (about750gms) - Cut into quarters, Turmeric powder 1 tsp., Asafetida a pinch, Water 3 cups, Ginger powder 3/4 tsp, Fennel seeds powder 2 tbps.,
Tempering: Dry red Chilies 3nos, Mustard Oil 2tbs
Finish : Desi Ghee(Clarified butter) 1tbsp
Lamb
Wash the lamb a couple of times.
Put the lamb on the strainer and let the water drain out about 15 to 20 minutes.
Cooking
In a pressure cooker of 4 liters’ capacity add the pre smoked mustard oil.
Heat the oil to medium hot.
Add cloves and cook till the cloves bloom (swell up but do not turn brown).
Add Black and green cardamom and Black pepper (already crushed).
Add cinnamon sticks, Bay leaf and cook till the whole spices bloom.
Add lamb and stir fry for about 1 minute.
Add quartered turnips (not peeled)
Stir fry till the outer rind of the Turnips become transparent.
Remove the turnips and further cook the lamb till the oil separates out ( but do not colour the lamb).
Add Turmeric, Asafetida and salt and stir fry for another 30 seconds.
Add water and seal the lid of the pressure cooker.
Cook the lamb for two whistles on medium heat. ( You may have to adjust the number of whistles according to the quality of lamb and intensity of heat)
Turn of the heat and let the pressure inside the cooker subside.
Open the lid of the cooker. (check the lamb is cooked and is soft and
tender)
Add the Turnips which were removed earlier.
Add Ginger powder and fennel Powder.
Simmer for about 5 to 7 minutes. till the turnips gets soaked with the mutton stock.
Tempering
Heat mustard oil in a pan.
Add dry red chilies cook for about 30 seconds
Temper the prepared lamb with it.
Finishing
Finish with a spoon of Desi Ghee and serve hot with steamed rice.
Nadru Paneer - Cottage Cheese and Lotus Stem Curry
This is a treat for the vegetarians.
Serves - 4
Cottage Cheese : Paneer 400gms - Cut into Slices of about 3”x2”x1/2” - 12 to 15 pcs.
Ingredients : Mustard Oil 1/4 th Cup - Pre smoked and cooled, Cloves 5nos., Cardamom Black 4nos - (crushed), Cardamom Green 3nos. - (crushed), Cinnamon sticks ½” long 3-4 pcs., Water 3 cups, Asafetida a pinch, Salt 3/4tsp, Ginger Powder 1/2tsp, Fennel Powder 2tbsp
Lotus Step : Lotus stem 2 cups - Cut into 3” inch barrels and each barrel divided into two, Mustard Oil 2tbsp, Pre smoked and cooled, Red Chilly Powder 1.5tsp (Kashmiri), Salt 1/2tsp., Water 1/2cup.
Finish : Garam Masla Powder 1/2tsp, Desi Ghee.
Cottage Cheese
Cut the cottage cheese to the required, size and shape, Fry to light brown color in medium hot, oil.
Cooking
Heat pre smoked mustard oil in a pot of about 2 liters’ capacity to medium hot.
Add whole spices and fry till the spices bloom (swell up do not brown).
Add water.
Add Asafetida.
Add fried slices of cottage cheese.
Add salt, ginger powder and fennel powder.
Bring to boil.
Lower the heat.
Cover with a lid and let it simmer for about 30 to 40 minutes.
Lotus Stem
Heat mustard oil in a kadai or frying, pan to medium hot.
Add lotus stem and cook till the outer, layer becomes transparent ( about 2
to 3 minutes)
Add salt and red chilly powder and cook for another 30 second.
Add water and bring to boil.
Finishing
Add the boiling lotus stem to the boiling paneer.
Simmer for another 10 minutes.
Finish with garam masala and Desi Ghee and serve with steamed rice.
#OnePotRecipes - Sweet Rice
A few of you asked for a quick recipe to make sweet rice - meetha chawal.
Rice : Rice 1Cup, Water 2cups, Turmeric Powder a pinch, Salt a pinch
Cooking : Desi Ghee 1/4 th cup, Cardamom green 2gms (4nos) - Crushed, Bay leaf 1gm(2nos), Cinnamon sticks 2gms (2nos)- 1/2inch long, Star Anise 2gms (3nos), Salt a pinch
Dry Fruits : Almonds 30gms.(2tbsp) - sliced, Dates Dry 30gms(2tbp) - Deseeded cut into quarters, Cashew nuts 30gms.(2tbsp) - Sliced one into two, Raisins 30gms( 2tbsp), Dry coconut50gms.(1/4thcup) - (sliced into thin slices 1inch long)
Finish : Black Cardamom seeds 5gms(1tsp), Black pepper crushed 2gms(1/2tsp), Sugar 1 cup - Powdered, Saffron 1gm ( 5flakes) - (Soaked in two table spoons of warm milk)
Cooking
Wash and soak for 30 minutes
In the cooking bowl of the rice cooker add desi ghee.
Turn the rice cooker on cooking mode and let the ghee heat to the medium hot.
Add dry fruits and stir fry for about 2 minutes - then remove the dry fruits with a slotted spoon.
Add rice , water , turmeric powder and pinch of salt.
Allow the rice to cook on the cooking mode for about 20 minutes.
The Finish
Add black Cardamom seeds, crushed pepper, sugar , saffron and dry fruits to the rice.
Allow to cook further to complete the cooking cycle of the rice cooker.
Once the cycle is completed your Meetha Chawal will be ready.
Cooking Tip of the Week
Do not use newspaper for wrapping up your cooked or raw food as the ink on the newspaper comes out easily and is very harmful for your health. To store your green leafy vegetables in the refrigerator wrap them with a brown paper to avoid the dehydration of the vegetables caused by the flow of air in the fridge to keep them fresh for a longer period of time.
Perfect blend of classical and the modernity
Lamb and turnip looks amazing. Definitely will be trying out this