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Kishore's Questions & Answers

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Questions Asked: 5

Best Answers: 31

How to make Timatar Murghi ?

Asked by veeru dev in Food & Drink at 8:23 AM on February 03, 2009

Kishore's Answer

5 tablespoons vegetable oil
3/4 teaspoon whole cumin seeds
1 inch stick of cinnamon
5 whole cardamom pods
2 bay leaves
1/2 teaspoon whole peppercorns
2 medium onions, finely chopped
6 to 7 cloves garlic, finely minced
1-inch cube fresh ginger, minced
6 medium tomatoes, peeled & chopped*
3 pounds chicken pieces, skinned
1 1/2 teaspoon salt
1/8 to 1/2 teaspoon cayenne pepper
1/2 teaspoon Garam Masala

1. Heat the oil in a large, wide pot over medium heat. When hot, put in the cumin seeds, cinnamon stick, cardamom, bay leaves and peppercorns. Stir once and immediately add the onions, garlic and ginger. Stir this mixture around until the onion picks up brown specks.
2. Now put in the tomatoes, chicken, salt and cayenne pepper. Stir to mix and bring to a boil. Cover tightly, turn heat to low and simmer for 25 minutes or until chicken is tender. Stir a few times during this cooking period.
3. Remove cover and turn up heat to medium. Sprinkle in the Garam Masala and cook, stirring gently for about 5 minutes in order to reduce the liquid somewhat.

Serves 4.

Answered at 8:28 AM on February 03, 2009

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How to make Til Ke Aloo ?

Asked by veeru dev in Food & Drink at 8:23 AM on February 03, 2009

Kishore's Answer

6 to 8 medium potatoes
6 tablespoons vegetable oil
2 teaspoons whole cumin seeds
2 teaspoons black mustard seeds
2 tablespoons sesame seeds
1 teaspoon salt
1/8 to 1/2 teaspoon cayenne pepper
1 tablespoon lemon juice

1. Boil unpeeled potatoes until tender, about 20 minutes. Drain and allow to cool for 3 to 4 hours. (Can be done a day ahead.) Peel potatoes and dice into 3/4-inch cubes.
2. Heat oil in a large frying pan over medium heat. When oil is very hot, put in the cumin seeds, mustard seeds and sesame seeds. As soon as the seeds begin to pop, add the diced potatoes. Stir and cook the potatoes for about 5 minutes. Add the salt, cayenne and lemon juice. Stir and cook for another 3 to 4 minutes.

Makes 6 to 8 servings.

Answered at 8:27 AM on February 03, 2009

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How to make Sev, Aroo, Aur Kubani Ki Chutney ?

Asked by veeru dev in Food & Drink at 8:22 AM on February 03, 2009

Kishore's Answer

4 to 5 tart green apples, peeled and chopped
3/4 cup dried peaches, quartered
3/4 cup dried apricots
1/2 cup golden raisins
2 1-inch cubes fresh ginger, peeled & minced
6 cloves garlic, mashed to a pulp
1 3/4 cups white wine vinegar
2 1/3 cups sugar
2 teaspoons salt
1 teaspoon cayenne pepper (optional)

1. Combine all ingredients in a heavy saucepan and bring to a boil. Turn heat to medium-low and cook for about 30 minutes or until you have a thick, jam- like consistency. Stir frequently and turn the heat down slightly as the chutney thickens as it could stick to the bottom of the pan and scorch.
2. Let the chutney cool at room temperature. It will thicken more as it cools. Pour into a clean jar and cover with a nonmetallic lid. Store in refrigerator.

Answered at 8:27 AM on February 03, 2009

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How to make Peelay Chaaval ?

Asked by veeru dev in Food & Drink at 8:22 AM on February 03, 2009

Kishore's Answer

An aromatic yellow rice side dish.

Peelay Chaaval

2 cups long grained rice
2 2/3 cup water
1 1/4 teaspoon salt
3/4 teaspoon ground turmeric
3 to 4 whole cloves
1-inch stick of cinnamon
3 bay leaves
3 tablespoons butter, sliced

1. Combine rice, 2 2/3 cup water, salt, turmeric, cloves, cinnamon and bay leaves in a large saucepan and bring to a boil. Cover with a tight-fitting lid. Turn heat to low and simmer for 20 minutes.
2. Let the rice rest, covered and undisturbed for 10 minutes. Add the slices of butter to the rice and gently mix with a fork. Remove the whole spices before serving.

Makes 6 servings.

Answered at 8:27 AM on February 03, 2009

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How to make Kheer Indian Rice Pudding ?

Asked by veeru dev in Food & Drink at 8:21 AM on February 03, 2009

Kishore's Answer

1/2 cup basmati rice
3/4 cup water
1 quart half-and-half
1/2 cup sugar
1/2 teaspoon cardamom (remove seeds from enough pods to measure 1/2 teaspoon)
1/4 cup chopped pistachio nuts
1 teaspoon rosewater

1. Wash rice well and soak in water to cover generously for 15 minutes. Drain rice.
2. Place rice in saucepan, add 3/4 cup water and bring to boil. Reduce heat, cover and cook gently until rice is tender and water is absorbed, 10 to 15 minutes.
3. In large saucepan, combine half-and-half, sugar and cardamom seeds.
4. Stir in rice. Bring to boil, reduce heat and simmer gently, uncovered, for about 1 hour, stirring to prevent sticking. (Don't try to hurry this part.)
5. Cool to room temperature. Stir in pistachios and rosewater. Chill.

Makes 8 servings.

Answered at 8:27 AM on February 03, 2009

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How to make Gujerati Sem ?

Asked by veeru dev in Food & Drink at 8:21 AM on February 03, 2009

Kishore's Answer

Green bean side dish.

Gujerati Sem

1 pound fresh green beans
4 tablespoons vegetable oil
1 tablespoon whole black mustard seeds
4 cloves garlic, minced
1/8 teaspoon crushed dry red chilies
1 teaspoon salt
1/2 teaspoon sugar
Freshly ground black pepper

1. Wash and trim beans. Cut into 1-inch pieces. Blanch the beans by placing them into a pot of boiling water and cooking rapidly for 4 minutes, or until they are crisp-tender. Drain immediately in a colander and rinse under cold, running water. Set aside.
2. Preheat the oil in a large frying pan over medium heat. Add the mustard seeds. As soon as the mustard seeds begin to pop, add the garlic. Stir the garlic until it begins to turn light brown. Add the crushed red chilies and stir for a few seconds. Add the green beans, salt and sugar. Stir to mix.
3. Reduce heat to medium-low. Stir and cook the beans for about 5 minutes, or until they have absorbed the flavor of the spices. Add the pepper, mix and serve.

Serves 4 to 6.

Answered at 8:26 AM on February 03, 2009

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How to make Chapatis ?

Asked by veeru dev in Food & Drink at 8:20 AM on February 03, 2009

Kishore's Answer

These discs of unleavened bread have a delicious flavor and chewy texture. Known also by several other names including parathas, flatbread and fry bread. In India they are cooked on the tawa or griddle and are held for a moment or two right over the fire. This makes them puff up like balloons. You can do this over a gas flame holding them with kitchen tongs.

Chapatis

3 cups all-purpose flour, divided use
1 to 1 1/2 teaspoons salt
1 tablespoon ghee or vegetable oil (optional)
1 cup lukewarm water

1. Whisk together 2 1/2 cups flour with the salt, reserving 1/2 cup flour for rolling chapatis. Next rub in the ghee or oil, if desired. Add water all at once and mix to make a soft but pliable dough. (Dough should not be stiff.)
2. Knead dough on a lightly floured surface for at least 10 minutes (the more it is kneaded, the lighter the bread will be).
3. Form dough into a ball, cover with clear plastic wrap and stand for 1 hour or longer. If left overnight, the chapatis will be very light and tender.
4. Shape dough into balls about the size of a large walnut. roll out each one on a lightly floured board (using reserved flour) to a circular shape as thin as a French crepe.
5. Heat a griddle or heavy well-seasoned iron skillet until very hot, and cook the chapatis, starting with those that were rolled first. Cook for about 1 minute, turn and cook the other side, pressing lightly around the edges of the chapati with a folded tea towel, this encourages bubbles to form and makes the chapatis light. Wrap in a clean tea towel until all are ready to use.
6. Serve immediately.

Makes 20 to 24.

Answered at 8:26 AM on February 03, 2009

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How to make Bund Gobi Aur Matar ?

Asked by veeru dev in Food & Drink at 8:19 AM on February 03, 2009

Kishore's Answer

1 small head green cabbage
1 1/4 cup frozen peas
1/4 cup vegetable oil
2 teaspoons whole cumin seeds
2 bay leaves
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 fresh hot green chili, finely chopped
3/4 teaspoon salt
3/4 teaspoon sugar
1/4 teaspoon garam masala

1. Core the cabbage and slice into fine long shreds.
2. Put the peas in a strainer and hold them under running water until they separate.
3. Preheat the oil over medium-high heat in a large heavy skillet. When hot add the cumin seeds and bay leaves, cooking for just a few seconds. Quickly add the cabbage and peas, stirring to mix well. Add the turmeric and cayenne, mixing well. Cover and reduce heat to a simmer and cook for 5 minutes, or until vegetables are crisp-tender.
4. Add the green chili, salt and sugar, stir to mix; cover and cook an additional 2 minutes. Remove from heat, add the garam masala, stir gently to mix and serve.

Serves 4 to 6.

Answered at 8:25 AM on February 03, 2009

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How to make Goan-Style Pork Vindaloo?

Asked by veeru dev in Food & Drink at 8:21 AM on February 03, 2009

Kishore's Answer

2 dried red chilies
1 1/2 teaspoons whole cumin seed
1 teaspoon black peppercorns
1 teaspoon cardamom seeds
1 (3-inch) stick of cinnamon
1 teaspoon whole black mustard seed
1 teaspoon fenugreek seed
1/3 cup white wine vinegar
1 1/2 teaspoons kosher salt
2 teaspoons brown sugar
1 cup vegetable oil
2 medium onions, peeled and finely sliced
2 to 3 tablespoons water
1-inch cube fresh ginger, peeled and finely minced
1 small whole head of garlic, peeled and separated
2 to 3 tablespoons water
2 1/2 pounds pork, trimmed and cut into 1-inch cubes
1 tablespoon ground coriander
1 teaspoon turmeric
1 cup water
Cooked Basmati or long grain white rice for accompaniment

1. Using a spice or coffee mill, grind red chilies, cumin seeds, peppercorns, cardamom seeds, cinnamon stick, black mustard seeds and fenugreek seeds. In a small bowl combine the ground spices with the vinegar, salt and brown sugar; set aside.
2. In a large, deep frying pan (with lid for use later), heat the oil over medium heat; add onions and cook, stirring occasionally, until onions turn golden brown and crisp. Remove and drain on paper towels. Set aside the frying pan with the remaining oil.
3. Using an electric blender or food processor, puree the fried onions with 2 to 3 tablespoons water.
4. Combine the onion puree with reserved spice mixture. This mixture is the Vindaloo paste.
5. Again, using the blender or processor, blend the ginger and garlic with 2 to 3 tablespoons water into a smooth paste.
6. Heat the oil in reserved frying pan over medium-high heat. Cook the cubed pork in small batches to ensure they brown nicely, placing cooked pork to a bowl until all pork is browned nicely.
7. Next, add the ginger-garlic paste to the frying pan and reduce the heat to medium. Cook and stir paste for a few seconds, then stir in the ground coriander and turmeric, again cooking for just few seconds. Quickly stir in the browned pork cubes and accumulated juices, the vindaloo paste and the 1 cup water. Bring mixture to a boil, reduce heat to low, cover and simmer for 1 hour or until pork is fork-tender, stirring occasionally.
8. Serve with cooked Basmati or long grain white rice.

Makes 10 servings.

Answered at 8:26 AM on February 03, 2009

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How to make Basmati Chaaval - Plain Basmati Rice?

Asked by veeru dev in Food & Drink at 8:19 AM on February 03, 2009

Kishore's Answer

2 cups Basmati rice
3/4 teaspoon salt
1 tablespoon butter*
2 2/3 cup water

1. Pick the rice over and place in a bowl. Wash in several changes of water. Drain. Pour 5 cups of fresh water over the rice and let it soak for half an hour. Drain thoroughly.
2. Combine the rice, salt, butter and 2 2/3 cup water in a heavy large saucepan. Bring to a boil; cover with a tight-fitting lid, lower heat and simmer for 20 minutes. Lift the lid, fluff gently but quickly with a fork and cover again. Cook for 5 to 10 minutes or until tender.

Serves 6 to 8.

*If you really want "authentic" taste you would use ghee instead of butter. Ghee is clarified butter or pure butter fat. Having no milk solids, it can be used for cooking at higher temperatures and can be stored without refrigeration for up to 3 or 4 months. See how to make Ghee.

Answered at 8:25 AM on February 03, 2009

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