Biriyani Masala

View my step-by-step video

BiriyaniMasala_HMake your own Biriyani spice blend for consistent and gluten free results. This is made by grinding together black cardamoms, cinnamon, cloves, mace, peppercorns, dried fenugreek, dried pomegranate, coriander seeds, star anise and black cumin seeds. Chilli powder, Turmeric and sliced dried prunes are folded in. This is also a great spice blend for earthy meat dishes.

I started making my own Biriyani Masala blend when my sister-in-law, who LOVES Biriyani got sick. She has Celiac disease and some store bought brands do contain amounts of flour even if it’s not on the label. I wanted her to have her Biriyani and eat it too and I’ve never used store bought since!

Biriyani Masala

Ingredients

  • 16 Black cardamoms
  • 4 tsp shahi or black cumin seeds
  • 20 cinnamon sticks (small inch)
  • 32 cloves
  • 8 pieces mace or Javatri (this is the outer covering of mace)
  • 8 star anise
  • 8 tsps coriander seeds
  • 4 tsp peppercorns
  • 4 tsp fenugreek leaves or kasuri methi
  • 4 tsp dried pomegranate seeds or anardhana
  • 4 tsp turmeric or haldi
  • 4 tsp red chili powder
  • 16 prunes - slice these

Instructions

  1. Grind this all except the prunes, turmeric and chilli powder together to a fine powder.
  2. Add the prunes, turmeric and chilli powder and store in an air tight bottle.
https://kravingsfoodadventures.com/biriyani-masala-2/

Chukander Gosht

View my step-by-step video

IMG_2901

IMG_2899

IMG_2898Chukander is the Hindi and Urdu name for Beets and Gosht is meat. I literally stumbled upon this recipe one day while looking for a way to combine my extra beets with a meat dish. I tried a few different recipes using both beef and mutton and finally settled on a bone in mutton recipe that I developed for my family that I love. What I love about this recipe is the contrast between the heat from the chilli powder, the gaminess of the meat and the sweet and tartness of the beetroot, and the colour of this dish is all natural and stunning!

The first thing I’m going to do is prepare my beets by roasting them in some tin foil with a little bit of oil in a 350 degree oven for 45 mins. I’m going to roughly puree some of the beets to yield about 1 cup and I’m going to cube about 3 tbsps of the beets to throw in later.

I’m using Mutton today. Mutton is simply an older sheep that is over two years. If you prefer you can use Lamb, Beef or even Chicken.

Chukander Gosht

Ingredients

  • 2 - 3tbsps ghee
  • 1 black Cardamom
  • 1 stick Cinnamon
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1 cup finely diced Onions
  • 1 tsp Ginger
  • 1 tsp Garlic
  • 2 cups diced tomatoes
  • 1 tsp Chilli powder
  • Salt to taste
  • 2 lbs Mutton
  • 1 cup pureed beets
  • Garnish Lime, chopped green chillies and coriander

Instructions

  1. Heat 2 tbsps of ghee or clarified butter and add 1 black cardamon, 1 stick of Cinnamon and 1 tsp each of cumin and coriander seeds.
  2. This will make the oil nice and fragrant before you add in 1 cup of finely diced onions. Let’s these cook and caramelize before you add 1 tsp each of Ginger and Garlic paste.
  3. Follow this with 2 cups of diced tomatoes. Also add 1 tsp of red chilli powder and salt to taste. Cook this down till the mixture is soft and scrape it to one side.
  4. Add a bit more ghee and sauté the mutton. Make sure your mutton is dry so it browns and then just fold everything together.
  5. Add 1 cup of pureed beets, mix and cover to cook.
  6. Cook this for at least 30 – 45 mins till the meat is nice and tender, stirring at intervals and adding water as required.
  7. Taste for salt and throw in 3 tbsps of beetroot cubes and allow these to absorb some flavour for a few minutes. Remove from the heat and garnish chopped green chillies and coriander.
https://kravingsfoodadventures.com/chukander-gosht/

 

 

Save

Spinach Dhokla

SpinachDhoklaH2

SpinachDhoklaHSpring has sprung and I’m celebrating a new beginning with a fresh start on Fusia with Kin Community on What’s Your Flavor!

We’re going to be preparing a healthy and protein packed Spinach Dhokla. A Dhokla is savoury steamed cake typically eaten as a snack or a hearty breakfast. It originated in the state of Gujarat, but is popular all over India. There are many varieties of Dhoklas, they can be made with semolina, soaked dhal or Gram flour .We’re making this with gram flour and yogurt and are going to really bump up the flavor and color with pureed spinach. Dhoklas should be light, soft and spongy and typically is a bit sour. To me the best part of the Dhokla is the tadka or tempering with mustard seeds, green chillies and curry leaves.

There is Yogurt in this recipe but it’s ok to omit the yogurt if you want this to be dairy free. Your batter should be of a pouring consistency.

Dhokla steamers are available in Indian stores and come in various shapes and sizes, but I’m going to create my own by using a large pot. You want to make sure you have enough room for the steam to surround the batter. I placed a small towel at the bottom, followed by an inverted mini colander. You can really use anything that will hold up to the heat, but a colander allows the steam to pass though. I added enough water so it’s a good couple of inches up the colander, and start to heat the water. I’m also going to cover it to build up the steam. Wait till the water has come to a rapid boil and the steam is pretty intense. Follow the recipe below and you will have delicious spongy and delicious dhoklas!

Spinach Dhokla

Ingredients

  • 2 cups fresh Spinach
  • 2 green Chillies
  • Juice of a lime
  • 1 inch piece of Ginger
  • 1/4 cup Water
  • 2 cups sifted Gram flour
  • 1/4 cup beaten Yogurt
  • 1/2 – 3/4 cup water
  • 2 tsps oil
  • 1 tsp black salt
  • 1 tsp Eno fruit salt
  • Oil
  • Mustard seeds
  • Curry leaves
  • Asafoetida

Instructions

  1. Grind the Spinach, chillies and garlic together with the 1/4 cup of water to a smooth paste
  2. Place in a bowl and add the sifted Chickpea flour
  3. Mix together well to remove all the lumps
  4. Add the Yogurt and salt and mix well
  5. Add the water a little at a time blending as you go till you achieve a runny consistency
  6. Create a steamer by adding water to a large pot and adding something like an inverted mini colander below and cover to build steam
  7. Grease a plate that will fit in your steamer
  8. Add one tsp of Eno fruit salt and mix well to combine and immediately scrape this into your greased dish and place in the steamer covered to cook for 10 – 12 minutes
  9. In a small sauté pan, create the tadka by heating some oil, mustard seeds, fresh curry leaves and a pinch of asafoetida
  10. Once the Dhokla has cooled down, cut into diamond shapes
  11. Pour this over the cooled down Dhokla pour the tadka over it and allow it to sink in
https://kravingsfoodadventures.com/spinach-dhokla/

Tava Naans

Watch my full step-by-step recipe

TavaNaan_H2

If I knew that making a restaurant quality naan was so easy to make, I would have shared this recipe a long time ago. Thanks to my mom’s BFF’s Aunty Mabel for sharing this recipe. It all started with a visit with my aunt. She loves to cook and at any given time has more food than her fridge can handle, and since her treats are always super tasty, I’m not one to turn her down. This time she had wrapped what looked like Naans in some kitchen towel and had them bagged and ready for me. Once I got home, I reheated it and I was surprised how incredibly light and fluffy they were. My boys devoured them in minutes and I knew I had to try them for myself.

Naans are usually cooked in a Tandoor which is a large traditional clay oven that very few people could possibly have access to in a home. A Tawa naan is cooked on a tawa or flat griddle instead –   it’s not only simple and easy but you can prepare restaurant quality naans in your own home.

Tava Naans

Ingredients

  • 2/4 tsps dried Yeast
  • Pinch of sugar
  • 3Ž4 cups of warm water
  • 2 1Ž2 cups of all purpose flour
  • 1Ž4 tsp salt,
  • 2 tbsps of oil
  • 1/2 cup whipped Yogurt
  • Butter or oil for brushing
  • Optional toppings – Onion flakes, black Sesame seeds, dried Fenugreek, Chilli flakes

Instructions

  1. Add the warm water and sugar to the Yeast and leave it for 10 mins till frothy
  2. Add the rest of the ingredients to the stand mixer including the fermented Yeast and knead till it forms a dough
  3. Remove and place in an oiled bowl, cover with cling film and leave to rise in a warm place for about a half hour till it rises considerably
  4. Lightly knead the dough and divide into 8 portions
  5. Roll out each portion to an oblong shape
  6. Add the optional toppings over top
  7. Heat a tava or griddle and place the naan on the hot surface till you see bubbles then flip over and brush with butter
  8. Flip the naan over one more tile and brush with more butter
  9. Store when cool in an airtight container for one day or wrap in kitchen towel and an airtight bag and store in the fridge for unto a week
https://kravingsfoodadventures.com/tava-naans/

Ragada Pattice

Canon-EOS-70D019

Ragda Pattice are a typical Mumbai street food snack. Potato patties are topped with a white pea also known as ‘Vatana’ curry, garnished with date and Tamarind chutney, ‘sev’ or dried lentil vermicelli and chopped Coriander. This recipe however brings back very sad memories, we recorded and documented enough footage for three videos but because of a miscommunication, my son reformatted the card and erased everything. I tried everything to recover the footage, but all we were able to save are some of these pictures.

This recipe made up of three components the potato patty, the white pea curry and the tamarind and date chutney. The sev can be bought in most Indian stores.

Potato Patty (recipe in card below)

Canon EOS 70D011

White Pea(Vatana) Curry (Sorry I wasn’t able to recover this picture)

Date & Tamarind Chutney (recipe in card below)

Canon-EOS-70D014

Ragada Pattice

Ingredients

  • Potato Patties
  • 6 Potatoes, boiled and mashed
  • 1 tsp each Ginger & Garlic paste
  • I tsp each Cumin, Coriander, Haldi and Chaat Masala
  • Salt to taste
  • Cornstarch
  • Oil
  • White Pea(Vatana) curry or Ragada
  • 1 cup white peas soaked overnight
  • 1 onion finely chopped(1 cup)
  • 2 – 3 Green Chillies
  • 3 – 4 tomatoes (2 cups)
  • 1 tsp each Ginger and Garlic paste
  • 1 tsp each red Chilli, Haldi and Coriander
  • 1 tsp Chaat Masala
  • Salt
  • 1/2 cup chopped Coriander
  • Date & Tamarind Chutney
  • 15 – 20 seeded Dates
  • Equal quantity Tamarind
  • 2 tbsps Jaggery(unrefined cane sugar)
  • 1 tsp each Cumin & Fennel seeds
  • 1 tsp each, Ginger powder, Black salt and Chilli powder
  • 2 cups water

Instructions

  1. Potato Patties
  2. Mix everything together and make into patties
  3. Dust with some cornstarch and shallow fry
  4. White Pea(Vatana) curry or Ragada
  5. In an open pressure cooker, heat some oil, sauté onions and chillies
  6. Add the Chilli powder, Haldi and Coriander powder and tomatoes and cook till the tomatoes get mushy
  7. Add salt and the white peas, add some water, close the pressure cooker and cook for 10 – 15 mins
  8. Let the pressure cooker rest for 10 mins before opening it
  9. Add Chaat masala and Coriander
  10. Date & Tamarind Chutney
  11. Chop the dates and tamarind coarsely
  12. Add the water to a large sauce pan and bring to the boil
  13. Add the dates, tamarind and jaggery and cook stirring frequently for about 30 mins
  14. Dry roast the cumin and fennel seeds and grind to a powder
  15. Add this to the pan together with the ginger powder, black salt and red chilli powder and cook for another 10-20 mins
  16. Strain the chutney, save the solid bits, blend it in a processor and add back to the chutney
https://kravingsfoodadventures.com/ragada-pattice/

Kesar Peda

View my step-by-step video

Peda_H

Indian sweets mark a celebration or festive occasion and I’m going to show you how easy it is to make one of the most popular sweets –  Kesar Peda. Like any recipe there are many different ways to making this and the end result is a fresh tasting fudge that you simply cannot resist. In this recipe, I’m going to be making my peda with fresh paneer, milk powder and saffron strands for colour and aroma. Screen Shot 2015-11-04 at 12.45.14 PM

Screen Shot 2015-11-04 at 12.45.57 PM

Screen Shot 2015-11-04 at 12.46.12 PM

Screen Shot 2015-11-04 at 12.46.26 PM

Screen Shot 2015-11-04 at 12.46.43 PM

Screen Shot 2015-11-04 at 12.47.09 PM

Screen Shot 2015-11-04 at 12.47.13 PM

Screen Shot 2015-11-04 at 12.47.21 PM

Screen Shot 2015-11-04 at 12.47.27 PM

Screen Shot 2015-11-04 at 12.47.34 PM

This recipe was inspired by Manjula ji whose videos I have been watching for a while. I really admire the fact that we have wonderful people like her who can pass down these wonderful recipes so they are not lost with the hustle and bustle of everyday life.

Kesar Peda

Ingredients

  • 4 cups + 1/3 cup whole fat milk
  • 1/4 cup Juice of one lemon + some water
  • 3 tbsps unsalted butter
  • 1/3 cup milk powder
  • Saffron strands
  • 1/4 tsp crushed cardamom seeds
  • 1/4 - 1/2 cup superfine sugar

Instructions

  1. Bring the 4 cups of milk to the boil and add the lemon juice and water
  2. Once curdled, strain in a cheese cloth, squeeze out the water and leave the soft paneer to cool
  3. In a saute pan, heat the butter and add the 1/3 cup of milk and pinch of saffron strands
  4. Add the milk powder and mix
  5. Add the soft paneer
  6. Using the back of a spatula press down the mixture to remove lumps, keep stirring for 10 - 13 minutes till it has the consistency of dough
  7. Remove and spread on a plate toll completely cool
  8. Add the cardamom powder and sugar and knead till it comes together
  9. Divide and roll into flat peda shapes
  10. Garnish with a whole pistachio
https://kravingsfoodadventures.com/kesar-peda/

Pistachio Kulfi

Watch my step by step video

PistachioKulfi_HNTThis recipe brings back a lot of memories – I devised an International tasting menu in 2011 and competed in Come Dine With Me Canada. While my menu featured tasty treats from around the world, I decided to end on a not too sweet and creamy note Pistachio Kulfi.
 167189_10150360282045048_4351214_n
Rosy-SoobratteeMaking this Kulfi connected me to my good friend Rosy Banwait-Sobratree who had also made Kulfi on another reality TV show – we were bonded by our victories and our love for this frozen treat. Sadly Rosy passed away last year after a battle with cancer. There isn’t a day that goes by that I don’t think of her and I’d like to dedicate this post in her memory.
This recipe originated in India but has gained popularity all over the world. I’ve since made this recipe many many times. I invested in Kulfi moulds, make a large batch in advance for a party and then simply throw it into a bag to serve later. If you don’t have a Kulfi mould, have no fear, this also works set in a popsicle mould, a cake pan or even tupperware. This is my shortcut version, I’m using whipped cream to get that creamy consistency and there is no cooking involved as well. You need to make sure that your equipment and ingredients are chilled so you don’t drop the temperature of the ice-cream.
Pistachio Kulfi

Ingredients

  • 200 ml whipping cream
  • 1 cup sugar
  • 370 ml can Evaporated milk
  • Seeds of 3 cardamoms crushed
  • 1/4 cup powdered pistachios
  • 1/4 cup sliced pistachios
  • Green food colouring (optional)

Instructions

  1. In a chilled mixing bowl, whisk the cream till thick and fluffy and add the sugar at intervals
  2. Remove and scrape into another chilled bowl and refrigerate
  3. In the same mixing bowl, whisk the Evaporated milk, cardamom seeds and powdered Pistachios
  4. Add the tiniest bit of food colouring
  5. Fold the cream into the Evaporated milk mixture
  6. Pour into moulds and cover with a square of foil with a slit in it
  7. Freeze for a half hour till semi set
  8. Remove and add the sticks through the slits
  9. Freeze for a few more hours or overnight till fully frozen
  10. Remove from mold and serve
https://kravingsfoodadventures.com/pistachio-kulfi/

Bangalore Biriyani

View my step by step video

BangaloreBiriyani_H

Throughout my 18 years of married life, I’ve heard people rave about Bangalore Biriyani. During this period, I’ve learned how to cook, mastered the art and even competed in culinary competitions. I can make a pretty mean Biriyani myself, it took years of perfecting and tastes pretty good but is different from a Bangalore style Biriyani.

This recipe is almost always made with the most tender mutton that is cooked together with ginger, garlic, chillies, fried onions, spices and yogurt, layered with long grain Basmati and is prepared in large pots for special occasions and weddings. I think if you didn’t serve Bangalore Biriyani at a typical Muslim wedding, your guests would be pretty darned upset.

 Screen Shot 2015-09-16 at 8.33.01 AM

 

Screen Shot 2015-09-16 at 8.33.16 AM

 

Screen Shot 2015-09-16 at 8.33.27 AM Screen Shot 2015-09-16 at 8.33.44 AM

 

Screen Shot 2015-09-16 at 8.33.52 AM

 

Screen Shot 2015-09-16 at 8.34.03 AM

 

Screen Shot 2015-09-16 at 8.34.30 AM

 

Screen Shot 2015-09-16 at 8.35.12 AM

Every time we visit Bangalore, I’ve had the chance to eat this Biriyani, but it was only till my trip in 2015 did I decide to corner my sister-in-law in her kitchen and document the entire process armed with a video camera. The ingredients are almost identical to the ones I use in my Biriyani, but the process varies. I noticed that my sister-in-law used a heavier hand with most of the ingredients oil, ghee & spices and the end result is fairly different from my usual Biriyani but oh so delicious! Follow the ingredient list below, but also play the video to watch the entire process.

This Biriyani was prepared in a large batch to feed a huge group of family and friends but feel free to try this out in a smaller batch. There are two ways to cook the Biriyani in it’s final stage – on the stove top or in the oven. Personally, I will always choose the oven for it’s even heat but if you are going to attempt cooking it on the stove top, be sure to protect the base of your dish with another pan or tava, to reduce the impact of the direct heat as the rice at the bottom of the vessel could burn.
12002455_764477063663786_322848231640238804_o

 

11816253_744901358954690_3224558151786133168_o

Bangalore Biriyani

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yield: 20

Bangalore style Biriyani - This recipe is almost always made with the most tender mutton that is cooked together with ginger, garlic, chillies, fried onions, spices and yogurt, layered with long grain Basmati and is prepared in large pots for special occasions and weddings. Read more at http://ifood.tv/indian/1011262-bangalore-biriyani#J4XoGeEbCPTmMx6O.99

Ingredients

  • Marinate the meat
  • 3 kgs or 6.5 lbs Mutton or Lamb shoulder cut in pieces
  • Turmeric
  • Red Chilli powder
  • Gravy
  • 3 cups Oil
  • 3 Cinnamon sticks
  • 10-12 Cardamoms and cloves
  • 8 cups sliced red Onions
  • 8 tsps Ginger & Garlic paste
  • 6-9 tsps red Chilli powder
  • 3-4 tsps Turmeric
  • 5 tsps Garam Masala
  • 6 cups sliced Tomatoes
  • 18 green Chillies slit horizontally
  • 1/2 + 1/4 cup chopped Coriander leaves
  • 1/4 cup Lemon juice
  • 3 - 4 tbsp salt or to taste
  • 3 cups stirred Yogurt
  • 1 1/2 cup Ghee
  • 3 - 4 sliced fried Potatoes (half cooked)
  • 1/2 + 1/4 cup chopped Mint
  • Fried onions
  • Yellow food colouring
  • Rice
  • 19 cups Basmati rice soaked for 1 hr in water
  • Whole spices
  • 3 green Chillies
  • Marinate the meat for a few hours or overnight

Instructions

  1. In a large cooking pot add the oil and when heated add all the whole spices followed by the onions and cook till golden brown
  2. Add the ginger and garlic paste, the chilli powder, turmeric and garam masala and mix
  3. Add the tomatoes, cover and cook till the tomatoes are mushy for about 10 mins
  4. Add the green slit chillies and 1/2 cup coriander and follow that with the meat
  5. Add the lemon juice and salt and combine
  6. Follow this with the stirred yogurt and ghee
  7. Cover and cook for 15 mins before adding the half cooked potatoes
  8. Add mint, cover and cook for about 30 mins till the meat is tender
  9. In another pot add double the amount of water as the rice and bring to the boil together with salt, some whole spices and 3 green chillies
  10. Add the rice and cook till half done
  11. Drain and keep aside to drain
  12. In another large vessel, add a layer of rice, make a well in the center and add some meat in the well as well as a layer on top of the rice
  13. Add another layer of rice with another layer of the meat and gravy
  14. Also add more chopped coriander, mint and fried onions in between and on top of the final layer
  15. Also add some yellow food coloring at the top
  16. Seal the vessel with some foil, you can also use a wet cloth or dough to make the vessel airtight
  17. Use a pan or kadai under your vessel so the heat is not directly touching your vessel and cook for about 40 mins. You can also use the oven
  18. Mix the grains and meat together with a large fork and serve
https://kravingsfoodadventures.com/bangalore-biriyani/

Stuffed Dates

View my step by step video

StuffedDates_HNT

I invented this recipe many years ago on a whim, and it was so popular that I have since made it many many times to the delight of my family and friends. This is so simple, you only need 4 ingredients to make it a stunning addition to your dessert. I’m using Medjool dates in this recipe as it is the King of dates, a title well deserved as the date is large, plump and juicy. You can sub any other date of your choice.

Watch the Traveling Date a promo video a video diary of the date as it travels from airport to airport to it’s destination.

StuffedDates_H2

Stuffed Dates

Prep Time: 1 hour

Total Time: 1 hour

Yield: 40 pcs

I invented this recipe many years ago on a whim, and it was so popular that I have since made it many many times to the delight of my family and friends. This is so simple, you only need 4 ingredients to make it a stunning addition to your dessert. I’m using Medjool dates in this recipe as it is the King of dates, a title well deserved as the date is large, plump and juicy. You can sub any other date of your choice.

Ingredients

  • 50 Medjool dates
  • Marzipan – use half recipe (http://kravingsfoodadventures.com/basic-marzipan-recipe/)
  • 2-3 tbsps chopped pistachios
  • 2-3 tbsps melted chocolate

Instructions

  1. Pit the dates by making an incision on one side of the date
  2. Make a small ball of Marzipan and stuff it in the center
  3. Drizzle with chocolate and chopped Pistachios
  4. Wait till the chocolate hardens and serve
  5. Can be made a few days ahead
https://kravingsfoodadventures.com/stuffed-dates/

Sheer Kurma or Sevia

View my step by step video 

Sevia_HNTI’m making a sweet and delicious simple dessert called Sevia or Sheer Kurma  This delicious milky dessert is delicately flavoured with saffron and ghee, studded with nuts and dried fruit and vermicelli noodles.

It wasn’t till I got married that I started making this dessert, it’s typically served at Ramadan and Eid and I got into the habit of making a large batch every year.

This dessert can be served cold of slightly warmed up. Over time, it can thicken, just add some milk to thin it out.

Screen Shot 2015-06-26 at 8.02.59 AM
Screen Shot 2015-06-26 at 8.02.51 AM
Screen Shot 2015-06-26 at 8.03.08 AM
 Screen Shot 2015-06-26 at 8.03.16 AM
Screen Shot 2015-06-26 at 8.03.33 AM
Screen Shot 2015-06-26 at 8.03.56 AM
Screen Shot 2015-06-26 at 8.03.41 AM
Sheer Kurma or Sevia

Ingredients

  • Ingredients
  • 2 tbsps ghee or clarified butter
  • 1/4 cup each raw cashews, almonds and pistachios chopped
  • 4-5 dried figs and dates sliced
  • 4 cups of milk
  • 1 pinch of saffron
  • 1 can condensed milk(300 ml)
  • 100 gms roasted Vermicelli

Instructions

  1. Process
  2. In a saute pan let the ghee melt and add the nuts followed by the dried fruit
  3. Add two cups of milk and the saffron and bring to a boil
  4. Add the other two cups and when it's heated through add the vermicelli followed by the condensed milk
  5. Stir well to incorporate and serve
https://kravingsfoodadventures.com/sheer-kurma-or-sevia/