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.

Poha

Maharashtra is a fertile land where most of the fruits and vegetables are grown in abundance. Most people are vegetarians and I will introduce mainly the vegetarian dishes which I had the privilege of learning from a Maharashtrian cook Ranjana. As I stayed only for a few days she could only show me three dishes.

Poha is something which Maharashtrians eat for breakfast but on the streets of Mumbai I have often seen it being sold as a snack.

Ingredients:

• Chiwada (Beaten rice)

  

  Poha

• ½ tsf Haldi
• 1 tsf Salt
• 2 tbsf Oil
• ½ tsf Mustard seeds
• ½ tsf Cumin seeds
• 1 small Onion chopped
• 2 Green Chillis chopped at a slight angle
• Few Curry leaves
• 2 tbsf Peanuts
• small bunch of Coriander leaves finely chopped
• Grated Coconut (optional)

Method:

1. Soak the Chiwada for 10 mins and drain the water.
2. Add turmeric powder and salt to the chiwada and leave it aside.
3. In a wok heat the oil and add mustard and cumin seeds, heat on high heat till these start to sizzle.
4. Add curry leaves, green chillis and fry for a few minutes.
5. Add Onion and fry till it start to brown.
6. Add soaked chiwada and mix well and cook for approximately 15 minutes
7. Garnish with finely chopped coriander leaves and grated coconut (optional).

We were served hot for breakfast.

Afgani Chicken Tikka

I was introduced Afgani Chicken way back in 1970’s by my best friend and my cousin Yogesh. Unfortunately, he passed away just over a year ago. This entry is in his memory. Yogesh was a brilliant host and often gave lavish parties especially when I visited India. He had a chef, Heera (literally translated it means Diamond) who created lovely Mughlai dishes and this was one our favourite starters and this recipe was given to me by him.Since my interest in cooking I have slightly tweaked the recipe to give that extra flavour. As I write I will indicate the extra bits as optional.

Ingredients:

• 4 Chicken thigh (I use thigh as opposed to breast because the thigh meat is more succulent. I cut them lengthwise) cut into small tikka sized pieces

  

  Afgani Chicken

• 4 tbsf of Yogurt
• 5-6 cloves of Garlic crushed
• 1-2 inches of Ginger crushed (optional) 
• 1 tsf Sea salt
• 12-15 Peppercorns coarsely crushed
• 2 inch Cinnamon stick crushed (optional)
• 2-3 tbsf Olive oil

Method:

1. In a bowl mix all ingredients except the chicken pieces and 2 tsf of oil.
2. Now add the chicken pieces and rub the marinade well, ensuring covering the folds of the muscle belly. Leave it in the fridge or a cool place for at least 4 hours.
3. About 30 minutes before serving lay the chicken pieces on a baking tray. 
4. With a brush apply oil on the chicken pieces.
5. Now put the tray with chicken pieces in a preheated oven (temp 200F). Cook for 25 mins turning the pieces a couple of times during cooking.
6. Take the chicken out and garnish with some fresh coriander leaves.

I have not been disappointed serving this dish for anyone! 

Shami Kebab

There are so many tales regarding the origin of this sophisticating kebab and I am not sure who gets the credit for this dish. It is not surprising then to see variation in the published methods. Most believe that this particular kebab was introduced by the Mughal Emperors, who brought their own Syrian Bawarchis (cooks). I am reliably informed that shami kebab translates to Syrian kebabs. 

However, in Hindi and Urdu the word sham means evening. Sham-e-Awadh, evening in Lucknow in the Kothi’s (Bunglows) of The Nawab’s of Lucknow are well know for serving many types of kebabs, and Shami Kebab certainly features prominently in their cuisine. 

Yet another claim comes from the village of Sham Churasi in Hoshiarpur district in Punjab. It doesn't matter which tale is true, I am just glad that someone did produced this kebab, which is really quite easy to make despite the elaborate write up.

Ingredients

• 500 gms of Lamb Mince
• 125 gms of Channa Dal
• 2 finely chopped Onions
• 3-4 Finely chopped Green Chillies
• 3 cloves of Garlic
• 1 inch of Ginger
• 1 tsf Cumin seeds
• 4 Cloves
• 6 Peppercorns
• 3 Green Cardamons
• 2 large Black Cardamons
• 1 inch Cinnamon stick
• 2 Bay leaves
• 2 tsf Coriander seeds
• 3 Dry Red Chillies
• 1 tsf Salt to taste
• 2 slightly beaten Eggs
• 1 Bunch of Fresh Coriander
• 1/2 cup Water
• Oil for shallow frying

Method:

1. Soak the Channa dal for approx 30 minutes
2. Put all the ingredients except for the eggs, coriander and oil in a pressure cooker or a pan. Cook for about 5 minutes in a pressure cooker (full pressure) or till the mince is half cooked. Dry off any liquid.
3. Grind the mix in a food processor till it is the consistency of a paste.
4. Add the beaten egg and chopped Coriander
5. Leave it to cool. Can leave it overnight in the fridge for the dough to settle.
6. Take a small amount to make small patties ready for shallow frying browning the kebabs on both sides.

Serve with Mint Chutney as a starter or with drinks snack.

Cabbage Kofta Pakora

Cabbage in India doesn’t get the same status as some other vegetables, it is like “it also ran”. This recipe hopefully will raise its status, similar to what happened to brinjals in the 1990’s. This is a snack but later on I will also give a curry version of this delightful dish. When I served this as a starter for the first time, it was to very knowledgeable Indian friends. Not only did it go down very well, but my friends were pleasantly surprised that they were eating cabbage. They all wanted the recipe, therefore this posting should get some extra viewing.

Unlike other pakoras I have mixed the gram flour rather then dip the cabbage in the batter. This makes it easy for novices like me to work with! Good one for beginners who may find the chore of getting the batter mix right. 

Ingredients:

• 1 Small Cabbage
• 1 cup (half volume of cabbage) Gram Flour
• 3-4 Finely chopped Green Chillies
• 1 Bunch chopped fresh Coriander
• 1/2 tsf Chilli Powder
• 1 tsf Salt to taste
• 1 tsf Garam Masala
• 1 tsf Roasted Cumin
• 2 tsf Amchur (Mango powder)
• Oil for frying  

Method:

1. Grate the cabbage.
2. Add gram flour, finely chopped green chillies, chilli powder, amchur, roasted cumin and chopped fresh coriander. Mix well to make into a dough mix, yes you do not add any water. 
3. Add salt but just before frying otherwise will become watery once left with salt and very difficult to work with.
4. Heat enough oil in a wok for deep frying.
5. While oil is heating take a small amount of above mix and shape it into a sausage shaped kebab.
6. When the oil is hot put and fry 4-5 six pakoras at a time to a golden brown colour. 

Stuffed Mushrooms

Mushrooms stuffed with Peppers

Now this is an inspired dish, which got polished up before the wonderful fried fish starters at the last party, this must be the first in our circle. Unfortunately, I can't take credit for this dish which goes to my nephew, who is amongst the new generation in India, who have taken some control of the kitchen. In our time men were just not allowed to enter the kitchen. Most of us who came to the UK in the 1970's were given a crash course to make a pot of tea before leaving the Indian shores, only to find that in the UK one made tea in a mug by tangling a PG Tips teabag in hot water! Tea pots found a well deserved place on the show cabinets in the drawing rooms.

In India one is seeing an emergence of young, usually middle class, IT literate men, working with or for the ferengi (term used for foreigners in India) multinationals. Their association with the Westerners has made them understand that it is cool to dwell in the art of cooking, in fact they are quite proud to say so - my father must be wondering where did he go wrong to produce such children who can't even get a servant, failing which a wife who could do all such creative stuff. In my father's books men had the harder part of tasting then enjoying the food. Well my nephew who originates from my sister's stable (a good stable to originate from, I must add), is one such young middle class, IT literate man, working with ferengi crowd.

I may be cruel with the description, as I really think this is one of the better takes in India. My nephew  works hard and occasional culinary skill must be therapeutic after a long hard day at the office. He informs me this version of mushrooms is his creation, here he is one step ahead of me as I haven't created anything yet and at best I am reviving old recipes.  

Ingedients:

• 250 gms of Mushrooms
• 2 Red/Yellow Peppers
• 10 cloves of Garlic
• 75 gms Philadelphia cheese
• Fresh Pepper to taste
• Salt to taste
• 3-4 tbsf live oil   

Method:

1. Remove the stalk of all you mushrooms.
2. Finely chop the peppers, cloves and the stalks of the mushrooms.
3. Lightly brown the garlic in a frying pan. Add freshly ground pepper and salt.
4. Add the chopped pepper and mushroom stalk mix and lightly sauté it. 
5. In a bowl add the above mix to the Philadelphia cheese. 
6. Stuff the mix in the hollow's of mushroom and lay them in a single row in a oven tray.
7. Place the stuffed mushrooms in a pre-heated oven at 170 degrees, and cook for approx. 20 minutes. 

Serve as a starter or a snack.

Lamb Chops

Lamb Chops

This is another of the street foods which is finding its rightful place in decent Restaurants both in India and the true Indian places in London. Though the recipe for most tikka style food is similar but I think the bone in the chops gives that added marrow flavour to the meat. I cook this dish in an oven but it can equally be done over a BBQ or a griddle.

Ingredients:

• 1/2 kg Lamb chops prick the meat.
• 150 gms Yogurt
• 2 tsf Garlic paste
• 2 tsf crushed Coriander seeds
• 1 tsf Garam Masala
• 1 tsf Salt (to taste)
• 2 Green Chillies finely chopped
• 1 medium Onion finely chopped
• 1 medium Onion sliced
• 4 whole Garlic pods
• 2 tbsf Oil
• Handful of fresh Coriander chopped

Method:

1. In a large bowl mix garlic, onion, green chilli, crushed coriander, garam masala and salt with the yogurt. 
2. Add the lamb pieces and rub the marinade thoroughly and leave it in the fridge for at least 3-4 hours.
3. On an oven tray lay the chops in a single row. 
4. Add the sliced onion and whole garlic around in the tray.
5. Put any left over marinade evenly and spray or brush the chops with oil. 
6. Cover the tray with foil.
7. Put the tray of chops in a pre-heated oven at 190⁰ C. Cook for 45-60 minutes or till the chops are done. Need to turn a couple of times.

Serve as starters

Can be done over the BBQ time would vary.

Lamb Tikka

This is one of those dishes which was mainly available in the bazaars served at roadside cafes, but now even the Five Star Hotels in Delhi are serving Tikkas. In India it would be prepared in a Tandoor (Indian clay oven) but one can do this in an ovens or on a barbecue.  

Ingredients:

• 1Kg Lamb leg/shoulder cut in 1 inch cubes
• 100 gms Yogurt
• 2 tsf Garlic paste
• 2 tsf Ginger paste
• 3 tsf Coriander powder
• 1 tsf Garam Masala
• 1 tsf Salt
• 1/4 Chilli powder 

   (optional)

• Juice of 1 Lime
• Handful of fresh Coriander
• 3 tbsf Oil
• 1 Onion sliced (Optional)
• 1 Red/green peppers

Method:

1. In a large mixing bowl mix garlic, ginger, coriander powder, garam masala, salt and lime juice with the yogurt.
2. Add the lamb pieces in the marinade, coat them throughly. Cover and put it in the fridge for at least 4 hours (I generally leave it overnight).
3. Thread the lamb on skewers (soaked in water). One can add pieces of onion and pepper for added flavour.
4. Coat the lamb with oil generously.
5. Get the BBQ going well before laying the skewers for cooking. (One can also do it in an oven, heat the oven at 200⁰ C and lay the lamb pieces in a single row in a oven tray and cook till lamb is tender, will need to turn and baste halfway). 
6. Garnish the lamb with fresh coriander leaves and serve with mint raita.

Coriander Chutney

Coriander Chutney

Chutney originates from the Sanskrit word catni which means to lick. The first chutneys were fruit based sweet and sour but now there are so many varieties all of them finger licking! The coriander chutney is very popular in the North India. It is quite spicy and hot. It goes well with starters, chaats and the main food.

Ingredients:

·        1 Bunch of Coriander

·        10 Green Chillies

·        6 Garlic pods

·        1 ½ Salt (to taste)

·        1 ½ tsf Mango powder (amchur)

 Method:

1. Cut the stacks of the fresh coriander.
2. Put all the ingredients as well as a couple of spoon full of water in a small blender and blend it till it becomes paste consistency.
3. It is ready to be served as an  accompaniment for snacks or with the main food.

Aloo Tikki

Aloo Tikki

(Potato Burger)

Aloo Tikki (like a small burger) is usually served in India by the Chaatwalas, who serve sweet and sour Indian snacks called chaat.  In olden days Chaatwalas would come to the middle of each locality and set up their stall which included a angeethi (burner) with a very large tava (griddle) and people would impatiently, as most Indians are impatient, wait for their turn.  These days of course it is often served as a starter or nibbles with drinks. Tikki without the chutney seems lonely, so it is often served with a sauce which could be coriander or imli chutney. Often it is the quality of the chutney which is equally important to bring out the taste.

Ingredients:

·        1/2 Kg Potatoes

·        2 slices of white bread

·        1 small onion

·        2 Green chillies

·        1 inch Ginger

·        small bunch of Coriander leaves

·        1 tsf Salt (to taste)

·        1 tsf Powdered roasted cumin seeds

·        ½ tsf Garam masala

  

Method:

1.     Boil the potatoes and peel and let them cool down, then coarsely mash them.

2.     In a processor blend the ginger, onion and green chilli. Again these should be coarse.

3.      Again in the blender coarsely chop the bread.

4.     Mix all ingredients with the potatoes and add the salt, roasted and powdered cumin and garam masala.

5.      Divide the mix into 12 small portions and make a small ball first before flattening the ball into a burger shaped tikki. (these are smaller then the burger)

6.     Heat small amount of oil in a frying pan and shallow fry the tikkis till both sides are brown and crispy.

7.     Serve hot with Coriander chutney or raita.

Fried Fish Pakoras

Fried Fish

(Didi style)

After Ma’s death, my didi (big sister) has become my guide and inspiration to create many old and forgotten snacks and dishes. Once during our memory lane chats I reminded my didi about the fried fish we had from the hawker who used to put up his stall at the cross road  near our home in old part of Delhi. He came at supper time, bringing Fresh River fish caught from the Jamuna River. He fried the most delicious fish I can remember eating. Here I might be exaggerating, as in our family fish was hardly ever cooked, and only bought from this hawker! But he was very popular and selling all his catch within a couple of hours!

My didi doesn’t eat fish but married a Delhi Kayasth who happened to work in Calcutta. Like other Calcutta inhabitants he too was addicted to fish, so she had to cook it for him. This version of fried fish is my didi’s recipe and whenever I have made it has been appreciated.

Ingredients:

·        1 kg White fish boneless & skinless cut into small kebab sized pieces.

·        2 tsf Garlic paste

·        2 tsf Ginger paste

·        3-4 Green chillies

·        1 bunch fresh Coriander

·        1 tsf Chilli powder

·        2 tsf Salt

·        10 tsf Lemon juice

·        6 tbsf Maida (flour)

·        1 Egg slightly beaten

  

Method:

1.     Grind the garlic, ginger, green chillies and coriander (using a couple tablespoons of water), into a paste. Can use a blender but in India it would be done on a stone, by hand.

2.     Add chilli powder, salt, lemon juice and maida to the above paste and mix well.

3.     Put the fish pieces in the mix and marinating for 3-4 hours in the fridge.

4.     In a small cup slightly beat the egg.

5.     Heat the oil in a wok or chip fryer. it needs to be fairly hot, one could test the heat by putting a small piece of marinade mix and if it sizzles and starts to float the oil is hot enough!

6.     Now dip each marinated fish piece in the beaten egg and put in the fryer. You can put several pieces at a time. Fry till the fish is golden brown.

7.     Serve with Pudina (mint chutney) as a starter or a snack with a cup of tea or any other beverage!