Beginner's Class of February 2017

Rajiv’s Kitchen

Cook & Eat Indian Cookery Classes 

CLASS 1

This is the first class of 2017. I have three students, most are relatively new to my classes. As I mentioned in previous blog I not only teach individual dishes but how to cook a meal. In this class we would be cooking the following items and after cooking, together we would eat what is a sumptuous meal. For people who would like to cook for the family or friends each class menu could be the menu for their evening! 

Menu

ROGAN JOSH 

SEM ALOO

TARKA DAL (We will use Red Masoor dal)

RAITA

JEERA RICE

ROGAN JOSH

This is one of the signature dishes amongst Kashmiri Pandits, but is equally popular with the muslim population of Kashmir, who use onion and garlic in their cooking where as Pandits do not use these ingredients. Pandits in India are vegetarian, often not using garlic in their cooking. Kashmiri Pandit however, due to their close links with the invading rulers started eating meat but refrained from adding garlic and onions! Despite not having garlic and onions Kashmiri version of Rogan Josh is such a winner.

  

Ingredients:

1 Kg Lamb

10-12 Cloves

1 inch Cinnamon stick

2-3 Brown Cardamoms

1/8 tsf of Asafoetida

1/2 tsf Chilli powder

1 tsf Paprika

1 tbsf finely ground Fennel seeds

1 tsf Ginger powder

1 1/2 tsf Salt (to taste)

1/2 tsf Garam Masala

500 mls Yoghurt beaten smooth

Water

5 tbsf oil

Method:

• Heat the oil in a pressure cooker, when hot put the cinnamon stick, cloves and cardamoms stir for 5-10 seconds. 

• Add the asafoetida and stir briefly. 

• Now add the lamb and salt. Cook the meat on high flame for 5-7 minutes.

• Add the chilli powder and paprika powder and give it a good stir. 

• Add the yoghurt 1 tbsf at a time stirring and mixing it as you are adding the yoghurt. Keep cooking it till all the liquid has evaporated and the meat pieces have slightly browned.

• Add the Ginger powder and Crushed fennel seeds mixing it thoroughly.

• Now put the water and give pressure for 25 mins (time will depend on quality of meat). You can cook the meat without a pressure cooker but you need a heavy pan with a tight lid. The lamb should be tender.

• Finally add the Garam masala. 

Sem Aloo (Potatoes with Beans)

Ingredients:

6-8 small Potatoes cut into small pieces

250 gms Green Beans chopped into 1 inch lengths

1 tbsf Whole black mustard seeds

4 cloves garlic, peeled and chopped coarsely 

1 Dried red chilli, crushed coarsely

1 tsf Salt (to taste)

1 tsf sugar

Freshly ground Black pepper

4 tbsf oil for cooking

Method:

• Heat the oil in a wok or frying pan over medium heat. When the oil gets hot add mustard seeds, as soon as these start to sizzle add dried red chilli and let it brown. Now add chopped garlic and lightly brown.

• Add the potatoes, mix well with the spices cover and cook till these are 1/2 done.

• Now add the chopped beans, salt, black pepper and sugar. Cook for another 10 minutes or till the beans and potatoes are fully done.

Lal Masoor ki dal (Red Split lentil)

Ingredients:

1 cup split Red dal, washed and drained

4-5 cups of water

1/2 tsf Turmeric

1/2 Chilli powder

3/4 tsf Salt

1 tbsf Ghee

1/2 tsf Cumin seeds

1-2 Garlic cloves peeled and chopped

1-2 dried Red Chillies

Method:

• Put the dal in a heavy pot (I use a pressure cooker), add water, turmeric, chilli powder and salt. Bring it to a boil on high heat. Remove any scum from the top.

• If you are using a pot, cover the pot with the lid leaving a very slight opening for the steam to escape, turn the heat to low and simmer it for 30-45 minutes or until the dal is tender. You may need to stir the dal every 5-10 minutes in the last half hour so it doesn't stick. I use a pressure cooker which takes about 5 minutes.

• In a separate pan prepare the tarka by heating the ghee and adding the cumin seeds and letting them sizzle and go browner. As soon as the cumin seeds turn colour add the dried red chillies (I tend to break them). let the chillies turn very dark brown.

• Add chopped garlic and brown it. Your tarka is ready. While the tarka is hot, add it to the dal and mix well. This is best done just before serving.

Class Room 2017 - The Classes

Last year has been quite busy with three classes going all through the year. However, I have not been as organised with blogging.

New Year and New Resolutions! I will add the recipes for two classes one is the beginners and the other for students who feel a bit more accomplished! I am glad to say that people coming for these classes have started to cook Indian meals for themselves as well as for family and friends, which is a credit to them and the confidence they have gained.

The format for my classes remains the same. In the class I try to teach students not only various recipes but to prepare a meal. I tend to choose dishes which compliment each other and the end result is a preparation of meal which could be an envy of many an Indian homes. Here students learn to combine different dishes, present them and eat the food in an Indian way.

I hail from the Delhi, which is a very foodie place and the food served in the homes and the Restaurants there is synonymous to Indian food as is known to most in the world. I am lucky because of that, however I have travelled vastly in India and believe that regional food from all parts of India is as good if not better. In these classes I would like to introduce some of the dishes which I have learnt during my travels. I hope to bring a variety to and fusion of various regional dishes.

My previous blogs helped people to refer to and prepare a dish of their choice but what it lacked was to prepare a meal which for most Indians would be preparing two or three dishes. In my classes I stress what goes well with one main dish and hence we prepare three items in each class. One would be the main dish and others side dishes which for me is presentable meal.

To reflect this I intend to change the format of this blog from just being a recipe scrap book to a reference site where uninitiated could just follow each class  and prepare three dishes which would be a complete meal for a family or a group of friends.

Katri Bhindi Kayastha style Class 2

Katri Bhindi

Bhindi, Okra or Lady’s finger is just one very popular vegetable for most indians. The way it is made varies vastly from different regions in india. I hail from the north india so this recipe is from delhi kayastha family. in the season one would see this virtually every day, goes as an everyday vegetable but equally be fine for a more formal dinner party. Here I will show you one of the simplest recipes which doesn't mean it is not tasty as this dish just tastes and smells of bhindi itself and my favourite. 

Ingredients:

250 gms of fresh tender light green bhindi, chopped into 1/2 inches pieces

4 tablespoons of cooking Oil

Pinch of Asafoetida

1/2 onion chopped lengthwise

1/4 chilli powder. On this occasion I will try some of the red pepper presented by our own Shirley 

1 tsf Salt

Method:

• Heat the oil in a wok or a frying pan over medium heat.
• When oil is hot add add asafoetida and let is sizzle.
• Add chopped onion and lightly fry for 5 minutes.
• Now add the chopped bhindi, salt and chopped red pepper and mix well. If you want to make it hot one can add either chilli powder or a couple of chopped fresh green chillies.
• Mix well and cook with the wok slightly covered for 5-10 minutes or till bhindi is cooked.

This dish is dry and if there is any water dry it by keeping the lid off on medium heat.

Chole (Chickpeas) Class 2

chole (chickpeas)

Chickpeas or Chole as we north indians call them are one of the favourite roadside market food. It is so popular that a number of vendors have become multimillionaires. one or two places i know in delhi which serve the likes of president of india and bollywood stars when they are visiting delhi. there are so many recipes of making chole which are usually served with bhatura. here i have tried to copy my favourite vendor sita ram divan chand’s style. we are not going to try the bhaturas but have ch0le with indian bread. i will admit that i cheat using Shan’s chana masala, with which one gets a very similar result as when i have used the separate ingredients some of which are rarely used. this is an easy dish and you should get it right most of the times.

Ingredients:

3 tins of chickpeas

2 tea bag

Pinch of Asafoetida

4 tbsf of oil

Shan’s chana masala

1 onions sliced

Method:

• Heat the oil in a wok or frying pan
• When the oil is hot add the asafoetida and let it sizzle, usually a minute or so.
• Put the chickpeas with its water in the pan, keeping the pan on medium to high heat.
• Add approx 5-6 tsf of chana masala and the tea bags and mix well. Ensure that the tea bag doesn't open up. Bring it to a boil and then lower the heat to low and let the choles to cook till they are very tender. Usually it takes 1 1/2 hours but today we will make it in a pressure cooker and it should take about 1/2 hour.
• When serving garnish it with freshly sliced onions.

Murg Lahori Class 2

Murg lahori

  

Ingredients:

1 Kg Chicken cut in to small pieces

1 cup Yogurt beaten to smooth consistency

10 tbsf oil

1/2 tsf Garam Masala

1 1/2 tsf Salt (to taste)

2 tsf White pepper

2 tsf dried Fenugreek leaves (Kasori methi)

150 mls fresh Cream

2 small Onions

6-8 Cloves

1 inch Ginger peeled

1-2 Green Chillies

Handful of fresh Coriander

Method:

• Blend onion, green chillies, ginger and garlic into a paste.
• Heat the oil in a heavy pan. Add the blended onion, green chillies, garlic and ginger mix and cook for 3-5 minutes till the onions are pink.
• Now add the chicken pieces, salt, garam masala and white pepper. Fry for 3-5 minutes till chicken changes colour. 
• Add the yogurt and fenugreek, 1 tablespoon full of yogurt at a time, keep mixing so the yogurt is well blended. Fry for 3-5 minutes.
• Cover, lower the heat and cook till chicken is tender, approximately for 10-15 minutes.
• Add fresh cream and keeping the heat at low let it come to a boil.
• garnish with chopped fresh coriander and serve hot.

Cookery Class 2

After the success of the first class the pupils felt more at home chopping and cooking independently. In fact as we go from one class to the next the class became more and more confident and needed less supervision.

The purpose of these lessons was to get people who enjoy indian food to be able to cook it authentically and introduce them to many dishes which they may not have had in the so called indian restaurants in the u.k.

one of the participants had presented me with a red chilli plant. it was a good opportunity to use the chilies from this plant in one of the preparations. as these were ready on this day so i chose bhindi as one of the dishes.

This session’s menu was:

Lahori Chicken which is a Pakistani dish shown to me by an indian lady whose family originated from Pakistan but immigrated during the partition of the british raj india. it is one of the dishes one doesn't see very often but is so simple and through these classes i would hope i may make it more popular as it should be!

Katri Bhindi made in a kayastha style.

Chole (Chick peas)  this is one of the most popular dishes for vegetarians in northern india. it started as a street food available for workers at work places or shoppers in the bazaars of Delhi. i was fortunate to have lived as a child near one of the many famous cholewala’s in Delhi. The original chap was an immigrant from Pakistan who arrived in Delhi at the time of Indian independence. He set up a small shop which was on the fringe of what was Delhi though now of course this place would be considered to be in the heart of the metro. i believe he serves the best chole in the world but i am biased. the real recipe is a trade secret and i have tried to create as near a version as i could. for simplicity i use shan’s chana masala which i believe gives a very close result. One can use chickpeas and soak them overnight but once again i cheat and use the tinned version which at least in the u.k. are partially cooked. Using this saves a lot of cooking time with probably a better results.

One would usually serve the chole with bhaturas but that becomes very rich and time consuming and hence become impractical for a one and a half hour class. so i will serve these with pre cooked paranthas. 

Cook & Eat Indian Cookery Class 1

CLASS 1

I have named my classes Cook & eat as these tend to be social events where participants cook a meal under my supervision and handy recipes from me. After cooking we all sit down to eat together over choice of our tipple!

in this class like others we did prepare three dishes and sat down together to eat.here i have given the recipe of only Kashmiri rogan josh as other items have been covered in the main blog.

ROGAN JOSH

This is one of the signature dishes amongst Kashmiri Pandits, but is equally popular amongst the muslim who use onion and garlic in their cooking where as Pandits do not use these ingredients. Pandits in India are vegetarian, often not using garlic in their cooking. Kashmiri Pandit however, due their close links with the invading rulers started eating meat but refrained from adding garlic and onions. Despite not having garlic and onions Kashmiri version of Rogan Josh is such a winner.

  

Ingredients:

1 Kg Lamb

10-12 Cloves

1 inch Cinnamon stick

2-3 Brown Cardamoms

1/3 tsf Chilli powder

1 tsf crushed Fennel seeds

1 tsf Ginger powder

1 ¼ tsf Salt (to taste)

5 tbsf Yogurt

5 tbsf oil

Method:

• Heat the oil in a pressure cooker, when hot put the cinnamon stick and cardamoms stir for 3-4 mins or when they sizzle. 
• Now add the lamb, chilli powder and salt. Slightly brown the meat.
• When the meat is slightly brown start adding yogurt spoonful at a time so that it mixes well. If the lamb catches you can add small amount of water. 
• Add ½ cup of water, Ginger powder and Crushed fennel seeds and give pressure for 25 mins (time will depend on quality of meat). You can cook the meat without a pressure cooker but you need a heavy pan with a tight lid. 
• The time lamb should be tender and the dish should be dry. With the lid of the pressure cooker off dry off any water.   

Sorry, I haven't been active for a while

Hi All

I am sorry for not being active for a while. It is not just laziness but I got way laid as I was trying to develop this site into something different and in the process got lost. OK I am not perfect I admit. Well you may ask what have I been doing with my quest for exploring new dishes and old!
I continue to travel the length and breadth of India once a year. I have eaten and learnt some regional dishes which might interest some of you, these certainly interest me and some have become regulars on my menu. I have also started some teaching classes. These are interesting as well, as I call these Cook & Eat. These are just as the name suggests, people come and cook in my kitchen, in my presence and follow my prepared recipes and at end we eat together. We generally cook 3 dishes and it takes about two hours just enough to finish a couple of glasses of wine while cooking!
I thought it may be of interest that I publish some of these recipes on the net. I am doing this for some giving ideas to prepare a complete meal for yourself or a small group.
After that I intend doing some regional dishes and variations.

Welcome to some of the Cook & eat Classes.......

Fish with Spinach

Having lived in the UK one is privileged to taste cuisines from all around the world, it is not a surprise that one is tempted to create fusion food. All major TV chefs are doing it. Though the fish curries from all regions in India are very good and popular, one thing which I find different between the Indian and European Fish recipes is that the spices in India tend to drown the original taste of the individual fish. This sounds awful even though I do love my Fish curry! Living on an Island gives us the benefit of availability of such a variety of River and Sea fish.

In this recipe I have combined Spinach which is easily available in the supermarkets with one of the much loved fish, ‘Cod’. I added a few chosen Indian spices which gave that Indian taste. If you like green vegetables you will love this dish.

Ingredients:

• 400 gms Cod fillet (one can use any other white fish)
• Small bunch of Spinach roughly chopped taking out the thick stalks 
• 3-4 cloves of Garlic chopped lengthwise. 
  
• 1 tsf Mustard seeds
• 1 ½ tsf Salt
• ¼ tsf coarsely crushed Peppercorns
• ¼ tsf Chilli powder (optional, if you like it hot) 
• 3-4 tbsf Olive Oil

Method:

1. Cut the fish in small pieces. Rub some salt and crushed pepper and squeeze some lemon juice. Keep it aside for 30 minutes in the fridge.
2. Heat the olive oil in a large Frying pan.
3. When oil is hot add the Mustard seeds. They will sizzle and splutter for 30 seconds.
4. Add the chopped garlic and lightly brown. 
5. Now add the Spinach, keep on mixing so that both sides of the leaves are cooked lightly.
6. Add ½ tsf salt and chilli powder and mix. 
7. When the spinach leaves start to wilt add the fish with all juices. Cove the frying pan. Cook for 5-10 minutes till the fish is just cooked. 
8. Serve hot with Nan bread.

Shalgum Gajjar aur Gobi ka Khata Meetha Achar

When we were young achars were not seen in small jars bought from the corner shops but made by women, using age old recipes handed down by mothers and grandmothers. Unfortunately, my mother who was a wonderful cook could never make achars, so we relied on friends and relatives to give us achars. Somehow, because of my mum’s inability to make achar, both my sister and I never tried. We are lucky as most achars are easily available from Indian shops. Yet the taste of freshly prepared achar is something wonderful. On this trip I made amends and learnt some of the pickling methods.

As one would expect I am only able to learn the recipes of vegetable achars which are available in the winter. May be next time my long trip would be in the summer and then I would be able to learn to pickle fruits like mango, which is everyones favourite. For now I am sharing another favourite. This of course we in the UK would be preparing in the summer when we have plenty of carrots, turnips and cauliflower.

Ingredients:

• 1 Large Shalgum (turnip) sliced in half moons

  

  Shalgum Gajar and Gobi ka achar

• 250 gms of Gajar (Carrot) cut in thin fingers
• 1 Small Gobi (cauliflower) cut in to its small florets
• 1 cup Mustard oil
• 2 tbsf powdered Mustard seeds
• 1 ½ tbsf Salt (according to taste)
• 1 tsf Turmeric powder
• ½ Katori Fennel seeds coarsely crushed
• 2 tbsf Chilli powder
• 10 Cloves Garlic
• 2 inch Ginger chopped in julians
• 2 tbsf White Vinegar
• 50 gms Jaggery

 Method:

1. Heat the mustard oil till it starts to smoke.
2. Add mustard seeds, ginger, garlic and rest of the spices except salt. Sauté for 2-3 minutes.
3. Add all the chopped vegetables and sauté till vegetables are tender.
4. Add salt and jaggery and mix well till jaggery has melted. Switch off the heat.
5. Add vinegar and mix well.
6. Once the mix is cool transfer the achar in a large glass container and keep in a sunny place for at least 10 days. For our Western friends where there is less sun shine can keep the achar in a sunny windowsill or a conservatory. 

When it is ready, enjoy it with every meal and don't forget to give some to your friends and family!

Sev

Sev is a common snack available almost everywhere in India. It can be eaten alone or be form a topping with many chats. In its simplest form it is flavoured with chilli and salt but you may add other ingredients like Methi (Fenugreek) or Garlic. I am sure there are several other varieties made by specialists. It is an addictive snack and often served at Indian restaurants while you are sipping a cool beer or any other tipple! 

In the UK one can buy from any Indian store. However, I was lucky to be present when sev were being made at my relatives home and I found they were relatively easy to prepare. They keep for several weeks in an air tight container. I am giving you the recipe for the simple salty sev but you may want to experiment and add Methi, palak or garlic.

Ingredients:

Sev Mix

• 1 cup Gram flour
• 1 ½ tsf Salt
• 1 tsf Ajwain
• 1 tsf Chilli powder
• 3 tbsf Oil for the mix
• Oil for deep frying

 Method:

Sev being Fried

1. Mix all ingredients except oil for frying with some water to make the mix soft. (see picture)
2. Heat the oil in a wok for frying.
3. Put the gram flour mix in the sev maker mold.
4. Once the oil is hot using the sev maker dispense the sev in the oil and fry till golden brown. Once done take them out on a kitchen paper to soak away the oil. Now you can keep the sev in a airtight container.

Ready to eat!

This is an excellent munchie, goes well with drinks in the evenings.

Khata Meetha Mirch ka Achar (Sweet and Sour Chilli Pickle)

Achar or pickle is something that everyone who has eaten at an Indian Restaurant would have tasted it. In the UK it is even brought with Papadums while you wait for your main meal. 

Pickling (achar is the name given to Indian version of pickle) is a way of preserving and keeping the vegetables, fruit and even meats, for when that particular ingredient is not available. I would think that every country would have their own recipes and favoutites. People use various ways to pickle, but in North India one uses Mustard oil as the chief ingredient. Besides preserving and eating a vegetable in off seasons, in India achar is eaten as an accompaniment with main meals. It is usually sour but can also be sweet and sour, which enhances the taste of already spiced up dishes that one eats in India. 

Being in Delhi where one meets with people from all parts of India, I have been lucky to learn from different experts new ways of making achar. In the following few posts I will bring to you several off beat achars. Achar is easily obtainable from any Indian grocery  store, but it is fun to prepare your self. Lots of people get scared of attempting but most recipes are quite simple, though most achars need several days of sunlight to pickle. In India one gets lot of sun but in countries like the UK I may suggest that you keep the achar to mature in the sunny windowsill or a conservatory. 

There are a few simple rules which prevents the achar being spoilt. One is ensure you do not add any water, therefore pat dry all the vegetables and use glass containers to mature and keep it after it is ready. Lastly, do share it with your friends and neighbours they would love it and to be honest that is what Indians do!

My first recipe is simple and different to most chilli pickle that I have had. My thanks to Mrs.Bhargava who is an expert snacks and pickle maker to show me how to make this achar.

Ingredients:

• 250 gms red large chillis cut into round pieces

  

  Red Chilli

• 5 tbsf Mustard oil
• 1 tsf Asafoetida (Hing) 
• 2 tsf Salt
• ½ tsf Turmeric (Haldi)
• 3 tbsf crushed Fennel seeds (Soonf)
• 3-4 tsf Jaggery (gurdh)
• 2 tsf Tamarind paste
• 2 tsf White Vinegar.

 Method:

1. Heat the oil in a heavy wok.

   

   Pickle being cooked

2. When the oil is hot add Asafoetida (Hing).
3. Add the chopped chillis fry for a minute on high heat.
4. Add salt and turmeric powder and mix well.
5. Add fennel seeds and mix well again. Lower the heat.
6. Now add the jaggery and let it melt and mix for a minute.
7. Add Tamarind paste and mix well. Stop the heat.
8. Now add 2 tsf of white vinegar. 

The achar is ready but traditionally keep it for 2-3 days in a warm sunny position. In colder countries one can put it in the conservatory.

Marathi Style Toor Dal

No one in an Indian home would serve dal without adding a tarka. The preparation of tarka varies in the different regions of India. Each region boasting their version to be better. What I have found is that they are all good. Whenever I have varied it in one region by preparing a different region’s tarka it has raised question, ‘How did you make this dal?’ It just shows that by using different tarkas one can totally change the taste of dal and almost all of them are good.

My friend and mentor in Aurangabad, Ranjana shows me her style of tarka which transformed the dal into the most exquisite dish. This unfortunately would be the last dish that she could teach me on my whistle stop tour of Maharashtra.

Ingredients:

For Dal:

• 2 Cups Toor Dal

  

  Tarka Dal Marathi Style

• 1 ¼ tsf Salt
• 1 tsf Turmeric powder (Haldi)
  For Tarka:

• Ghee
• 1 Tomato chopped
• 2 Green chillies cut into small pieces
• Curry leaves
• Chopped fresh coriander
• Cumin seeds
• Garlic chopped.

Method:

1. Boil the dal as usual with turmeric powder and salt for approximately 20 minutes or when the dal is done. Some people use a pressure cooker when one would need to cook till the first whistle. Leave it aside. 
2. Before serving the dal prepare the tarka by heating ghee or oil in a pan on high heat.
3. Add cumin seeds and let them sizzle.
4. When cumin seeds start to sizzle add the garlic and lightly brown.
5. Add the curry leaves and fry for 30 secs.
6. Add chopped green chillies and fry for 30 secs.
7. Add chopped tomatoes and fry for a few minutes.
8. Add chopped fresh coriander and fry for 1-2 minutes.
9. Add the tarka to dal before serving.

It goes with any meal. This was my last Maharashtra regional dish blog till I revisit or have the opportunity to be invited by a Maharashtrian friend!

Bandh Gobi, Potatoes and Peas Marathi Style

I was lucky to be in Maharashtra in the winter time, when the fields around were lush with mustard and vegetable fields in between the cotton plantations. The vendors displayed the freshest vegetables straight from the fields, so we picked all kinds of vegetables. 

After the success with the breakfast, Ranjana started to chop the cabbage and told us that she would give us bandh gobi, potatoes and peas Marathi style for lunch. Normally she was instructed to cook in the North Indian style for my North Indian host. That day she was demonstrating for my benefit so she could cook in her own Marathi style, which gave her great pleasure.

Content:

• ½ Cabbage (Bandh Gobi) chopped small 
• 2 Tomatoes chopped
• 1 cup of Green Peas
• 3 small Potatoes cut length wise into thin slices.
• ½ tsf Mustard seeds
• 1 tsf Salt
• 3-4 Green chillis cut length wise
• ½ tsf Haldi 



Bandh Gobi Potatoes and Peas

• 2-3 tbsf Oil

Method:

1. In a thick wok heat the oil. Add Mustard seeds.
2. As soon as the mustard seeds start to sizzle add green chillis and fry for 1 minute.
3. Add cut potatoes and fry for approximately 5 minutes.
4. Add peas and fry for 1-2 minutes.
5. Add chopped Bandh gobi and tomatoes and mix.
6. Add salt and turmeric powder and again mix well.
7. Cover and cook for 10-15 minutes or till the poatoes and peas are cooked.