CRUNCHY COCONUT COOKIES

These coconut cookies are really crunchy, tasty and delicious; made from simple pantry ingredients which are easy on budget.

INGREDIENTS:

1 Cup Self Raising Flour (Maida)
175 gm Sugar
1/2 tsp Baking Powder
1 Egg
1 Cup Grated Coconut
150 gm Butter

METHOD:

Preheat oven at 180 C / 350 F for 10 minutes.
In a glass bowl, cream together butter and sugar with a hand blender, till fluffy.
Add egg in it and blend till light and fluffy.
Shift together flour, baking powder and grated coconut. Fold this mixture in the butter mixture. Refrigerate for 30-40 minutes.
Divide the dough into equal portions and make small balls. Flatten the balls and arrange them on the baking tray lined with baking paper.
Bake for 22-25 minutes till light brown.
Let cookies cool down on the cooling rack.

Serve or store it in a air-tight container.
Enjoy this delicious, crunchy, munchy coconut cookies....

NOTE: These cookies really spread while they are baking. Make sure to leave plenty of room on the tray.

RUI MACHER POLAO (ROHU RICE)

After a long gap, today I come here with a super delicious Bengali delicacy "Macher Polao" (fish in rice), which I made with Rohu, a fish of sweet water. I told earlier also, 'Bengali meal is incomplete without fish'. In this cuisine, you can get variety of fingerlicking good fish dishes. Rohu Rice is delicately cooked with basmati rice, rohu fish and spices, which is ever yummilicious and mouthwatery, just tryout and relish! 

INGREDIENTS:

400 gm Rohu Fish / Rui Mach (cleaned, washed and cut into 4 pieces)

1&1/2 Cup Basmati Rice (washed and soaked in water for 30 minutes)

1 Bay Leaf

1 tsp Ginger Paste

1 tsp Red Chilli Paste (or as desired)

3/4 Cup Thinly Sliced Onion

3 Pods of Garlic (finely chopped)

1/2 tsp Turmeric Powder

1/2 tsp Garam Masala Powder

(Dry Roasted & Pounded Spice Mixture of green cardamom, cinnamon, nutmeg, mace, clove, caraway seeds & white pepper)

4-5 tsp Clarified Butter (ghee)

Salt to taste

Cashewnuts & Raisins As Required

2 tsp Sugar

2&1/2 Cup Warm Water

Oil for Deep Frying

METHOD:

Wash rice and soak it in water for 30 minutes.

Marinate fish with salt and turmeric powder for 15-20 minutes. Deep fry fish pieces and keep those aside.

Heat 2 tsp clarified butter (ghee) in a deep frying pan. Add chopped garlic, saute for 20 seconds, then add sliced onion. Fry till onion turns into golden brown.

Add bay leaf, chilli paste, ginger paste and 1/4 tsp garam masala powder; saute for 2 minutes on medium low heat. Mix fried fish pieces into this spice mixture and fry for another 2-3 minutes, remove from pan and set aside.

Add remaining 2 tsp clarified butter (ghee) in the same pan. Add 1/4 tsp garam masala powder, turmeric powder, cashewnuts, raisins, rice and salt in it. Fry for 2-3 minutes on low heat.

Add warm water in it and give a nice stir. Higher the flame till it starts to boil. Simmer the stove, cover and cook exactly for 15 minutes.

Switch off the heat now. Arrange fried fish pieces, sugar and onion mixture on the top. Cover it for another 10 minutes.

Serve warm with any curry or raita. 

Enjoy this lucious essence of Bengal, "Macher polao" (Rohu Rice)!!!

HOT POT SPECIALITIES OFFERING AT PAN ASIAN - ITC SONAR, KOLKATA

November is the time to indulge in a taste for the finer meats braised over a slow fire or carefully turned on a lava stone grill to bring out its tenderness. To get together over smoking pots of Oriental cuisine and conversation with chefs. The signature restaurants trail their vibrant flavours through the corridors of ITC Sonar, filling the air with delicious aromas.

All November, Pan Asian (of ITC Sonar, Kolkata) smokes with the classic flavours of the traditional HOT POT, part of a homey east Asian tradition designed to encourage communal dining. Into a simmering cauldron of stock are added sliced meats, seafood, mushrooms, leek, Chinese cabbage and other vegetables accompanied with an assortment of dipping sauces, salad and steamed rice.

At Pan Asian one can savour the mysteries of east Asia in a journey that begins with Thai Tom Yum, followed by Shabo Shabo from the Land of the Rising Sun, Japan, Hot Pot from the remote and rustic Mongolia and Heomool Jungol from Korea, the Land of the Morning Calm.

(JAPANESE SHABO-SHABO)

(Chef Jerry Bernasol)

Chef Jerry Bernasol has made a very light bonito based stock and where he put firmer vegetables first and then he added chicken, button mushrooms, leeks and onion rings into the stock for more flavor. Sea foods i.e. shrimps, tuna, samon fillet, octopus etc added one by one into the stock. Japanese SHABO-SHABO is a selection of seafood, chicken & vegetables, served with udon noodles, egg, dipping sauces and Shichimi Togarashi innocently lying on the side.

A traditional Thai Hot Pot, TOM YAM MOR FAI served with an array of Asian vegetables, chicken, mixed seafood, prawns & dipping sauces, with a Tom Yam Kung soup base. 

(TOM YAM MOR FAI)

Here also chef added vegetables first and then chicken and seafoods into the broth. The final result came delicious, very flavorful and aromatic dish which was served with light soy sauce, lemon juice and Thai red chilli paste. At this time we were just full, so heavy and delightful platter it was. 

As  the chef promised us earlier, so lastly a wonderful rack-full dessert came, with coconut jelly (top of the rack), wasabi ice cream (middle of the rack) and few pieces of seasonal fruits (bottom of the rack), just wonderful!

The highlights of Pan Asian is its three interactive kitchens with seating around it, which encourages a close interaction with the chefs, thus enabling guests to enjoy the experience of watching their meals being prepared according to their personal preferences.

The costing of Hot Pot meals for two is Rs.3300/- + tax.
Timing: 12.30 p,m - 2.45 p.m. (For lunch)
                7.30 p.m. - 11.45 p.m. (For dinner)

Disclaimer: This was an invited review and no monetary transaction was involved.

EASY COCONUT CHUTNEY (NO ONION & GARLIC)

This coconut chutney is a great accompaniment with any South Indian savoury snack. It is really very easy to make, just blend all the ingredients and mix tempering after that. Adding tamarind to the chutney increases its shelf life little more and for that reason chutney doesn't spoil quickly. Fresh coconut is essential for the best flavour. I am addicted with this yummy chutney.....are you???

INGREDIENTS:

1 Cup Freshly Grated Coconut
2 tbsp Coriander Leaves / Cilantro (Finely Chopped)
1 tsp Roasted Cumin Seeds
1 tbsp Roasted Chana Dal (Bengal Gram)
1 tbsp Cashewnuts
2 tbsp Tamarind Pulp
3 Green Chillies
1/2" Ginger (Chopped)
1/3 Cup Warm Water
Salt to taste

FOR TEMPERING:

1 tsp Urad dal
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
2 Dried Red Chillies (Broken)
1/4 tsp Asafoetida (Hing)
8 Curry Leaves
1 tbsp Coconut Oil

METHOD:

In a mixie jar, combine coconut, coriander leaves, roasted cumin seeds, chana dal, cashewnuts, tamarind pulp, green chillies, ginger, 1/3 cup warm water and salt. Blend till it turns into a smooth paste. Remove the paste in a bowl and set it aside.

Heat coconut oil in a tadka pan. Add mustard seeds, cumin seeds, red chillies. Let mustard seed splutters, after that add urad dal, asafoetida, curry leaves. Saute for a minute in medium low heat. Pour this mixture on coconut paste. Stir nicely to mix well.

Enjoy this flavourful chutney with idlis, dosas, vadas or uthappam. May store it in refrigerator for a week.

SPICY LONG BEANS / BARBATTI MASALA

Barbatti or long beans, a Summer vegetable, is generally very less populer among other green vegetables. My family didn't like to eat barbatti before, as it was a problem to me how to make a delicious dry curry of this fiber-rich long beans. Once I found this delicious dry curry of green beans in "Maayeka", while blog hopping. It is definitely a yummilicious solution to me to make barbatti curry, very well goes with roti and rice both. Tryout, it will definitely satisfy you too.

INGREDIENTS:

350 gm Long Beans (Washed)
1 tsp Coriander Powder
1/2 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1/2 tsp Dried Mango Powder (Amchur)
3 Tomatoes
3-4 Green Chillies
1/2 tsp Sugar (Optional)
3 tbsp Oil
Salt to taste
1 tbsp Finely Chopped Coriander Leaves
FOR TEMPERING:
1/4 tsp Carom Seeds
1/3 tsp Mustard Seeds
1/3 tsp Cumin Seeds
1/4 tsp Fenugreek Seeds
1/3 tsp Carom Seeds
A Pinch of Asafoetida
10-12 Curry Leaves

METHOD:

Trim the both ends of long beans and slice into 1/2" long pieces.

In a pressure cooker, add beans and 1 cup of water, pressure cook for 2 whistles or till it done.

Grind tomatoes and green chillies. Make a smooth paste. Drain long beans and collect the water in a pot. Set it aside.

In a pan or wok, heat oil. Add all tempering spices, saute till spices crackle.
Pour tomato-green chilli paste in it. Stir well for 2 minutes.

Add turmeric powder, coriander powder, red chilli powder, dried mango powder, sugar and salt in it. Saute till oil starts seperating from the spices.

Now mix boiled long beans in it. Fold well. Add 1/2 Cup reserved water (which collected from the boiled long beans), mix well. Cook for few more minutes till it becomes thick and almost dry.

At this time, add coriander leaves, fold nicely. Remove from heat and serve with warm chapati or steamed rice. It is really a very tasty side dish.

Thank you so much Anjana didi for this scrumptious long beans dish.

BROKEN WHEAT (DALIA) UPMA

Broken wheat or cracked wheat is highly nutritious and specially used as a dietary supplement. It has a rich, nutty flavour, slightly chewy and also requires minimal cooking as it is already partially cooked. Broken wheat upma is a popular breakfast item in Southern India. This savoury dish is very similar to rava upma with veggies. This recipe is perfect and healthy in every aspect, filling and also tastes great!

INGREDIENTS:

1/2 Cup Broken Wheat (Dalia)
1 Cup Small Carrot Cubes
1 Cup Fresh Green Peas
1 Cup Finely Chopped Onions
2-3 Green Chillies (Finely Chopped)
1 tsp Grated Ginger
1/4 tsp Turmeric Powder (Optional)
2 Sprigs Curry Leaves
2 tbsp Finely Chopped Coriander Leaves
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
A Pinch of Asafoetida
1 tbsp Lemon Juice
2 Cups Warm Water
2 tbsp Oil
Salt to taste

METHOD:

Soak broken wheat in water for 2 hours. Stain and keep aside.

Heat oil in a kadai or wok. Add mustard seeds, cumin seeds and asafoetida. Let seeds to crackle. Add Onion, grated ginger, chopped Green chillies and curry leaves in it. Fry till onion gets translucent. Add Turmeric powder in it.

At this time add carrot cubes, peas and salt in it. Fry for another 3-4 minutes.

Mix broken wheat into it. Stir nicely and keep frying for another 2 minutes.

Transfer this broken wheat mixture into a pressure pan along with 2 cups of warm water.

Give a nice stir. Close the lid and pressure cook upto 2 whistles. Switch off the heat now.

Wait till pressure releases completely.

Open the lid now, Sprinkle coriander leaves and lemon juice on the top. Give a nice stir.

Serve this delicious broken wheat upma warm with any chutney and enjoy your healthy breakfast!

DINING IN DUM PUKHT STYLE @ ITC SONAR, KOLKATA

Most of us surely heard the name of legendary Grand Master Chef Imtiaz Qureshi and admired his creations of royal delicacies. Chef Mohammad Imtiaz Qureshi, is known for reinventing the forgotten Awadhi cuisine. He dedicated several years of his life in improvising the Awadhi recipes.But it is something great to meet him and have food like Royal style. It is really rare that he invites you to break the bread with him. We sampled the preview of new menu being unvailed by Master Chef Imtiaz Qureshi of ITC Sonar's Dum Pukht fame, where they showcased a royal repast five course menu paired with Royal Salute 21 YO by whiskey expert Sandeep Arora. Chef Qureshi played the perfect host as we feasted many more exotic specialities from the signature 'Dum Pukht' repertoire. Personally, I felt really fortunate and honoured that chef Qureshi was present among us and described why those menus are called 'Royal'.

Chef Imtiaz Qureshi (Left) & Whisky Ambassador Sandeep Arora (Right)

'The Shahenshah of Dum Pukht Cooking' Chef Qureshi has much to thank the ITC welcomgroup Hotels for. He was the head chef of the famous Clarke's Hotel in Lucknow. And before that a caterer for Mughlai food in the old city. ITC offered Imtiaz a contract, to head the operation of their Indian kitchens. Imtiaz was encouraged to research the forgotten cuisine of the nawab of Awadh. He spent years in perfecting the receipes, naming it "Dum Pukht" after the process of cooking. The cuisine was launched at a restaurant by the same name at the ITC Maurya Sheraton in 1989.

Chef Qureshi (Centre)

When I took a look on his palms, they are not like we usually seen, little big enough. He uses them to measure all the spices that go into his dum pukht recipes. As he can't read nor write, so doesn't understand the measurements. But he has a natural feel for ingredients, as per him 'andaz'. He measures the ingredients in his palm. By instinct, by experience he can understand what is holding is enough or if it is more or less.

Chef inside the kitchen

Before I come to the menus, will attempt to what is 'Dum Pukht' cooking is all about. 'Dum Pukht' is a Persian word, which is a slow cooking technique associated with the Awadh region of India, in which meat and vegetables are cooked in a sealed contained over a very low flame. The technique may be based on earlier Persian cooking methods introduced to India. But tradition assigns in India to the reign of Nawab Asaf-ud-daulah in the late 19th century. This cooking method brings you the intense flavours and leisurely luxury of slow cooked food made from authentic recipes garnered from the royal kitchen of Awadh.

Dum pukht cooking uses a round, heavy – bottomed pot, a handi, in which food is tightly sealed and cooked over a slow fire. There are two main aspects to this style of cooking; bhunao and dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, herbs and spices play an extremely critical role. The process of slow roasting gently persuades each to release maximum flavor. The sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the dish. 

Starter Plate

Firstly, a dish arrived to our table named "Raan-e-huzoor", baby lamb legs cooked on the dum with a thick date sauce, embellished with walnut and almonds. Meat melted in the mouth and while it came with mughlai paratha, just amazing! This mughlai paratha is not a layered paratha as we seen usually, it was stuffed paratha, slightly sweet in taste and hard, but easilly breakable. Along with these the next starter was "Jinga Qureshi". Jumbo prawns stuffered with dried apricot and cheese encased in a soft puff pastry shell. The taste and flavours of the prawn was such yummy, no one can resist to taste of it.

Raan-e-huzoor

Jhinga Qureshi

The next catagory of foods were QORMA, QALIYA, SALAN. By name you can guess how delicious platter was! The first dish of this course arrived in the table was "Samudri Ratan". Soft balls made with fresh and tendered crab meat in a delicate fenugreek flavoured gravy, a very luscious dish indeed! Next dish was "Koh-E-Avadh". This is one of the chef's special recipe of qorma. Elegantly exposed lamb shank, Dum cooked in their own cardamom tinged juices and marrow, finished with saffon, just tastes divine. "Dal Badami" was the next dish which arrived in our table. A real tasty dal made by white urad lentils, flaved and tempered with dill leaves enriched with sliced almond. "Desi murgh ishtew" served on next. A Super tempting country chicken qorma braised over a slow burning fire, with onions, black pepper, yogurt and other spices. "Dum Ki Kumb" the delicious gravy of button mushrooms, which slow cooked in tomato and cashewnut based aromatic gravy imbued with fennel and dried ginger was simply superb! Along with all those four dishes they served soft Roomali Roti and Naan-e-Bah Khummach. The mouthwatery patter definitely fulfilled anyone's tastebuds as well as stomach. It was surely an delicate and delightful platter.

But there was no doubt, champion of the day was "Dudhiya Biryani", a truelly flavourful, aromatic and toothsome biryani which was made in Lucknowi style.  fit for kings and went onto occupy pride of place in the kitchens of Nawabs and Nizams of India as Biryani was considered a royal dish,This delicious and distinct flavoured layer rice dish was slow cooked with Tender lamb morsles, Aromatic Basmati rice, milk and flavouring agents. 

Dudhiya Biryani

This royal meal was ended with "Shahi Tukda", an exotic dessert of saffron rabri, spread on a slice of syrup soaked homemade bread, and "Lab-e-Mashooq", a frozen dessert of reduced milk scented with orange, royal style of 'Kulfi'. The five course royal style meal was rounded off with 'Meetha Pan'.

Shahi Tukda & Lab-e-Mashooq

Whiskey connoisseur Sandeep Arora savours a 21-year-old Royal Salute. "This whiskey has taken so long to reach our table; what were you doing 21 years ago?" he asked. Sandeep is in the city to curate what he calls a Royal Repast: matching the well-aged Royal Salute with the most popular royal cuisine. Sandeep's passion for whiskey is evident when he talks about it. "Whiskys and food pairing was introduced way back in early 90s at a time when whiskey was not very popular, or rather, was losing ground to wines. It's not just a concept where you think whiskey is high in alcohol content or perceived stong drink and you don't drink it with anything. We started pairing this type of food to showcase how aromas and flavours of whiskey could match the flavours of the food", he said. As Dum Pukht cuisine means royal cuisine, so Arora decided to blend this scotch whiskey with gooseberry, hazelnuts and lavender. "The oil in these foods coats the tongue, inhibiting taste. So as not to confuse the palate, Sandeep says that he began to keep one whiskey as the base on which the entire meal can be matched. The food is travelling over different zonal tastes, and the whiskey has to be like a solid partner. Royal Salute fit the bill amount it was non-conflicting, complementary and it gently rests with you. The branding helps in adding to the royal aura of the entire meal", Sandeep explained.

Whiskey Ambassador Sandeep Arora

The Dum cooking using exotic spices and herbs, so that the one dish meal became royal delicacies. As per Chef Qureshi, Pukht means purity, cleanliness. As per him, food should be prepared in such a way so that its sanctity can be compared as offering to the God. Thus, those exotic foods can satisfy each and every soul. But to catch the aromas, flavours and tastes of Qureshi's cooking, you will have to go at Dum Pukht, ITC Sonar, Kolkata.