Gucchi Pulao-Kashmiri Pulao with Black morels

Gucchi Pulao-Kashmiri Pulao with Black morels

Gucchi Pulao-Kashmiri Pulao with Black morels

Ingredients

This recipe came to me from a Wazwaan Ghulam Mohammed. Wazwaan is a traditional Kashmiri cook who specialises in large banquets. He lamented that very few people made this dish anymore because Morels are very expensive and being exported all over the world making them even more inaccessible in the valley. Gucchi pulao is reserved for special occasions such as weddings and births. The pulao is subtly flavoured so as not to interfere with the delicate yet distinct aromas and taste of Gucchi.

Serves 4

10 dried black morels or Gucchi

2 cups Basmati Rice washed and completely drained

FOR THE STOCK

4 cups good quality, strained mutton or chicken stock or vegetable stock

1 inch stick cinnamon

4 black cloves

2 badi elaichi or black cardamom

1 dried bay leaf

1 teaspoon sabut saunf (aniseed)

3 elephant garlic cloves or 6-8 regular garlic cloves peeled, lightly smashed

TO SAUTE

2 cups vegetable oil

2 tablespoons ghee

4 Kashmiri shallot (Pran) or regular shallot peeled and thinly sliced

Instructions

Soak the morels in a cup of warm stock of your choice and reserve.Drain and squeeze dry. The slice in half. Add the leftover liquid to the stock you will use for the rice and reserve the sliced morels.

Heat the stock with 4 cups of water and 1 teaspoon salt. Add the cloves, cardamom, cinnamon stick, aniseed, bay leaf and garlic to the stock and cook on high heat until reduced to 4 cups of liquid.

While the stock is cooking fry your onions in hot oil until crispy. Drain and reserve.

When the stock has reduced drain out all the spices and garlic with a slotted spoon and discard. Keep the stock on a low simmer.

Heat the ghee with 1 tablespoon of oil from the oil you used to fry the onions in a skillet and when warm saute the halved morels on medium heat for about 30 seconds. Add the drained rice and saute again for a minute on a medium flame until all the rice is coated in ghee and oil.

Add the rice and morels to the hot stock. Add half the fried onions. Cover and cook until rice is fluffy.

Fluff the rice with a fork, season with more salt if required and garnish with remaining onions.

Serve immediately.

http://www.taradeshpande.in/gucchi-pulao-kashmiri-pulao-with-black-morels/

HACHIS PARMENTIER- FRENCH STYLE SHEPHERD’S PIE

PERI-PERI HACHIS PARMENTIER- FRENCH STYLE SHEPARDS PIE

PERI-PERI HACHIS PARMENTIER- FRENCH STYLE SHEPARDS PIE

Ingredients

I LIKE TO MAKE THIS DISH DURING thANKSGIVING WITH LEFTOVER TURKEY AND USE SWEET POTATOES AND PEAS INSTEAD OF JUST PLAIN POTATOES. BUT YOU CAN MAKE THIS ANYTIME OF THE YEAR AND USE LEFTOVER CHICKEN OR LAMB OR BEEF.

A HACHIS PARMENTIER OFTEN HAS A LAYER OF MASHED POTATO AT THE BOTTOM ALSO. IF YOU WANT TO DO THIS DOUBLE THE QUANTITY OF POTATOES YOU USE.

Serves 8 with a side salad and bread

1 kg turkey or chicken mince or shredded leftover roast chicken or turkey (coarse mince)

1/4 cup extra virgin olive oil

150 grams red or white onion finely chopped

4 tbsp garlic finely minced

4-5 tbspns peri-peri sauce (or to taste)

1 tbsp red wine vinegar (if required)

1/4 cup finely chopped parsley

1/4 kg sweet potatoes steamed and peeled

1/4 kg carrots cleaned steamed

1/2 kg shelled peas steamed and blanched

1/2 cup cheese such as Gruyere or emmentaler (optional)

2 eggs plus one white whisked together

1 egg yolk whisked for top egg wash

3/4 cup heavy cream

To Garnish

1/4 cup grated Parmesan

1/4 cup breadcrumbs (optional)

Instructions

Heat the pan on medium flame. Add the olive oil and onions and sauce until soft and opaque. Add the garlic and sauce 1-2 minutes. Add the mince or shredded meat and toss well. If you are using raw meat cook it longer so some of the liquid evaporates. Stir in the parsley and peri-peri sauce.

Add salt and pepper to taste and add red wine vinegar if required to balance the flavors. Allow the mixture to cool then stir in whisked eggs and cheese.

Mash the potatoes with a potato ricer until smooth. Stir in 1/4 cup cream, add salt and pepper. Reserve

Mash the sweet potato to a smooth mix and stir in 1/4 cup cream and add salt and pepper. Reserve

Mash the peas to a smooth mixture, add remaining cream and season with salt and pepper. Taste for Peri-Peri and adjust as desired. Reserve.

Preheat oven to 350F and prepare bottom and middle racks.

Pour the cooled meat mixture into a 9 by 13 baking dish. Smooth the top with a spatula.

Using a large round icing nozzle pipe the potato over the meat in long strips starting with the left side closest to the side of the baking dish and pipe 3 more equidistant. Repeat with the peas and the sweet potatoes until the entire bake dish is covered.

Brush with yolk and sprinkle with breadcrumbs and some parmesan.

Cover with foil. Prick with a fork a couple of times to release steam and bake in the bottom of the oven for 25 minutes and them move to the middle and cook until top is golden. Serve hot.

http://www.taradeshpande.in/hachis-parmentier-french-style-shepherds-pie/

KOREAN STYLE VEGAN SPARE RIBS

Korean Style Vegan Spare Ribs

Korean Style Vegan Spare Ribs

Ingredients

Serves 4 with an accompaniment such as fried rice or noodles

A well oiled 9 by 9 inch oven proof pan

250 grams vital wheat gluten

300 grams white mushrooms, wiped clean

200 grams white onions finely chopped1/2

3 cloves garlic finely chopped

4 tbsp vegetable or peanut oil

1 tbsp tomato ketchup

3 tablespoons peanut butter

2 tablespoons fresh espresso or use 1 teaspoon instant coffee

2 teaspoon soy sauce

1 teaspoon brown sugar

2 tbsp tomato paste

1 tsp kitchen salt

FOR BBQ SAUCE-

Combine and cook for 15 minutes on a low flame.

1 cup good quality smoky bbq sauce

2 tbsp Gochujang (or use a hot sauce of your choice)

3 tbsp sesame oil (or to taste)

1 teaspoon toasted sesame seeds

1 tsp white vinegar

1 tsp beet powder

1/2 cup Coca Cola

Instructions

Remove the mushroom stems. Place the mushrooms stems, salt, tomato paste, brown sugar and coffee or espresso and soy sauce in 2 liters of water and cook on high heat until reduced to 1 cup. Strain and discard mushrooms stems. Cool stock.

Slice the mushrooms caps into 3-4 pieces vertically.

Heat oil in a large skillet. Add the onions and stir until soft and begin to caramelise to a golden brown. The caramelised onions will bring rich flavour to the ribs.

Add garlic and remaining mushrooms.

Saute until water evaporates and mushrooms start to brown. Switch off flame. Cool mixture.

Preheat oven to 350F.

Blitz to cooled mushroom mixture to a paste in the blender. Add ketchup, peanut butter and blitz again.

In a mixing bowl combine the wheat gluten and mushroom paste. Slowly add the mushroom stock as required to form a thick loose dough.

Spread the dough in the oiled pan. Bake in a preheated oven for 30-40 minutes in the middle rack until set but not hard. Remove and using a sharp knife cut into sizes desired. Cool in the pan. Remove only once the dough is at room temperature.

Slather with bbq sauce.

Heat more vegetable oil in a grill pan and grill each piece until grill marks for on either side.

Slather with more bbq sauce and serve with fried rice or noodles.

http://www.taradeshpande.in/korean-style-vegan-spare-ribs/

MINESTRONE WITH PESTO BRUSCHETTA

MINESTRONE WITH PASTA AND PESTO BUTTER BRUSCHETTA

MINESTRONE WITH PASTA AND PESTO BUTTER BRUSCHETTA

Ingredients

Minestrone is Italy's most famous soup and it has become popular because its easy to make, adaptable and delicious. Over the centuries Minestrone in Italy has changed a great deal. Tomatoes for instance as a newer addition to the soup.

Traditionally minestrone is made with Borlotti beans also known as cranberry beans but they are not always available, Here is my version, which uses ingredients that you can find anywhere. This recipe can be made with bacon or you can use dried mushrooms (as indicated below) for a vegetarian version that is scrumptious. I serve it with a pesto bruschetta reminiscent of the Ligurian version of this soup known as Minestrone all Genovese. But garlic bread is great too. I used Fregola- a toasted semolina pasta in this soup. You can use barley instead if you want a gluten-free version.

SERVES 10

1/2 CUP FINELY CHOPPED BACON OR USE 2 TBSP DRIED PORCINI/SHITTAKE MUSHROOMS FOR VEGETARIANS

3 TBSPN EXTRA VIRGIN OLIVE OR REGULAR VEGETABLE OIL

1 CUP FINELY CHOPPED WHITE ONION

1/4 CUP FINELY CHOPPED CELERY STALK

1/4 CUP FINELY CHOPPED FRESH GARLIC

5 COOKING POTATOES PEELED AND QUARTERED

2 CUPS CARROTS, SLICED LENGTHWISE AND THEN HALVED INTO 1/4 INCH THICK PIECES

1 CUP YELLOW ZUCCHINI DICED MEDIUM

1 CUP GREEN ZUCCHINI DICED MEDIUM

1 CAN (400G) TINNED BAKED BEANS

1 TEASPOON GROUND WHITE PEPPER OR MORE

1 CUP FREGOLA OR USE SMALL TUBE PASTA OF YOUR CHOICE SUCH AS ELBOW MACARONI,DITALINI OR CONCHIGLIE

SALT TO TASTE

GARNISH

SHREDDED PARMESAN

PESTO BUTTER BRUSCHETTA

80 GRAM FRESH BASIL

6 CLOVES GARLIC

3 TBSPN BUTTER

3 TBSPNS SHREDDED PARMESAN

1/4 CUP PINE NUTS, CHILGOZA OR SKINNED ALMONDS

Instructions

IF MAKING VEGETARIAN MINESTRONE SOAK THE DRIED MUSHROOMS IN 1/2 CUP HOT WATER.

HEAT OIL ON MEDIUM HEAT IN A LARGE SOUP POT. ADD BACON AND COOK UNTIL GOLDEN AND RENDERED. IF VEGETARIAN SKIP THIS STEP.

ADD ONIONS AND CELERY AND SAUTE UNTIL ONIONS ARE SOFT AND TRANSLUCENT-3-4 MINUTES.

ADD POTATOES AND STIR WELL. ADD 1.5 LITERS OF WATER, GROUND PEPPER AND COOK 5-7 MINUTES UNTIL POTATOES SOFTEN.

ADD CARROTS AND COOK ANOTHER 4 MINUTES UNTIL CARROTS SOFTEN.

ADD BEANS, AND COURGETTES AND THE MUSHROOMS WITH THEIR LIQUID (IF USING) AND COOK 2 MINUTES ON HIGH HEAT UNTIL THE SOUP BEGINS TO BOIL.

ADD PASTA AND SWITCH OFF THE FLAME.

ALLOW THE PASTA TO COOK IN THE HEAT OF THE SOUP.

ADD SALT AND MORE PEPPER TO TASTE. LADLE INTO BOWLS.

FOR THE PESTO

PROCESS THE INGREDIENTS TO A CHUNKY CONSISTENCY IN A FOOD PROCESSOR.

FOR THE BREAD

FLAME THE SOURDOUGH OR BAGUETTE OVER AN OPEN FLAME ON BOTH SIDES. IMMEDIATELY BRUSH WITH PESTO BUTTER AND SERVE WITH HOT MINESTRONE AND MORE PARMESAN ON THE SIDE.

http://www.taradeshpande.in/minestrone-with-pesto-bruschetta/

CRACKED BLACK PEPPER, RED WINE VINEGAR AND GARLIC ROAST CHICKEN

CRACKED BLACK PEPPER,GARLIC AND RED WINE VINEGAR ROAST CHICKEN

CRACKED BLACK PEPPER,GARLIC AND RED WINE VINEGAR ROAST CHICKEN

Ingredients

There is nothing most classic and comforting than a roast chicken dinner.

To cook a roast chicken that has a golden crispy skin and a fully cooked but moist inside make sure the oven is preheated when the chicken goes in. I like to cook mine at a low temperature for the first 35 minutes and then increase the temperature towards the end.

I recommend serving this chicken with Pommes Dauphinoise Gratin and a simple green salad.

Serves 4-5

1.25-1.5 kg chicken for roasting

1/4 cup black peppercorns, coarsely smashed

6 cloves garlic, smashed

1 teaspoon coarse salt

4 tablespoons unsalted butter

1/4 cup red wine vinegar

2 tablespoons vegetable oil

Large roasting pan

Instructions

In a small saucepan melt the vinegar, butter and oil over a slow flame. Whisk to emulsify. Do not boil this. Remove from flame and cool.

If you have washed the chicken wipe it dry with paper towels.

Tuck the wings under the sides.and truss (Tie together) the chicken legs with some kitchen string.

Using a pastry brush or a spoon coat the chicken with the vinegar mixture. Use your fingers to apply this to the inside of the skin. Push 3 smashed garlic cloves into the chicken cavity. Rub the remaining over the chicken and tuck inside the skin. Coat the top of the chicken with the crushed black pepper.

Cover chicken and refrigerate 30 minutes

Remove the chicken from the fridge and let sit 10 minutes.

Preheat oven to 325F nd prepare bottom rung.

Roast chicken for 45 minutes for a 1.5 kg chicken and ten minutes less for a 1.25 kg in the lower rung.

Move chicken to the middle rung. Using a tablespoon or a basting brush brush the juices at the bottom of the pan all over the chicken. and increase the temperature to 400F.

Cook until the chicken skin in golden brown.

Remove from the oven and let rest 15 minutes before serving. This is important to allow the meat to rest and the juices to settle before you carve it.

Remove the chicken from the pan onto your carving plate and strain any remaining liquid into a gravy dish.Discard bits unless there are pieces of garlic. Keep those -they are yummy.

Serve the jus on the side.

http://www.taradeshpande.in/cracked-black-pepper-red-wine-vinegar-and-garlic-roast-chicken/

Pasta with Gorgonzola, Pears and Chives

Pasta with Gorgonzola, Pears and Chives

Pasta with Gorgonzola, Pears and Chives

Ingredients

This velvety pasta is a knockout and so easy to make. Serve it with a crispy salad and an easy bottle of red wine.

Serves 5

1 pound pappardelle or a flat long pasta such as fettuccine

350 grams soft blue cheese such as Gorgonzola, crumbled

3 ripe Bosc pears, cored and sliced into 8-10 pieces each

100 grams of butter

2 tbsp extra virgin olive oil

2 tbsp heavy cream

1/4 cup finely chopped chives

Instructions

Set a stock pot of water with a pinch of salt to boil.

Heat butter an olive oil in a large and deep skillet. Add the pears and cook on a medium flame until pears begin to caramelise. Add 2 cups of the pasta stock water to the pan.

Stir in the blue cheese and when it is melted and you have a smooth sauce drain the pasta and toss the noodles in the sauce.

Add a teaspoon of salt and season with fresh pepper.

Stir in the cream and garnish with chives, Serve hot.

http://www.taradeshpande.in/pasta-with-gorgonzola-pears-and-chives/

CHICKEN MARSALA

CHICKEN MARSALA WITH MUSHROOMS

CHICKEN MARSALA WITH MUSHROOMS

Ingredients

Chicken Marsala is an Italian American classic made with a dry, fragrant Marsala wine, chicken and mushrooms. It is served with flat wide noodles, rice or mashed potatoes.

Marsala wine is a fortified Sicilian wine made with a range of grapes and can be purchased sweet or dry. You can also by fine Marsala wines for sipping. This recipe] call for a dry inexpensive Marsala.

You can use dry sherry and red wine as well but Marsala has a unique flavour.

To give my Marsala sauce body I used dried porcini mushrooms and added some garlic to the pan. Instead of chicken stock I use starchy water from the cooking pasta, which works very well, But if you are serving this with rice or mashed potatoes you could use chicken stock instead.

Serves 4-5 as a main course

3 tablespoons vegetable oil

1/4 cup finely chopped pancetta or bacon

6 boneless, skinless chicken breast halves pounded evenly to 1/4-inch thickness (about 500 grams or 1.1-1.25 pounds)

18 grams dried porcini mushrooms soaked in 1cup of hot water

⅔ cup all purpose flour or maida

300 grams cleaned and thinly sliced button, crimini,white (Bella) or shiitake mushrooms (or a combination)

2 tablespoons butter

1/3 cup shallots, minced

4 cloves garlic finely minced

1/4-1/2 cup Marsala wine, as needed

salt and freshly ground pepper to taste

1 tablespoon chopped chives, chervil or parsley for garnish)

1 pound flat wide noodle such as fettuccine paparadelle, mashed potatoes or boiled white rice

Instructions

Pat the chicken cutlets with flour on both sides. Reserve. In a large and deep skillet (atleast 2 inches deep and 10-12 inches wide) on medium heat fry the Pancetta with 1 tablespoon vegetable oil until golden and crispy. Remove the pancetta using a slotted spoon into a plate.

To the same skillet add the remaining oil and fry the chicken cutlets on both sides until just golden brown. Remove the chicken and place in the same plate as the pancetta.

Add the butter to the skillet and saute the shallots about 1-2 minutes. Add the garlic and saute 1 minute. Add the sliced mushrooms and saute on high heat until mushrooms begin to brown.

Add 1/4 cup Marsala wine to deglaze the pan and stir well to get all the caramelised bits in the pan into the sauce. Allow this wine to reach a slow bubble.

Add the chicken breasts and the pancetta. Pour in the liquid from the rehydrated mushrooms and the mushrooms into the pan. Stir and let it cook 2 minutes.

To this add 1 to 1.5 cups of pasta water. Lower flame and simmer. Allow sauce to the thicken. You want enough sauce to around for 4-5 people. The sauce should cling to the pasta so you want a consistency that is a bit like a creme anglaise.

Season with salt and pepper. Taste and adjust. Add more Marsala and seasoning if you wish.

Garnish with fresh herbs.

Spoon over pasta cooked al dente or bowls of rice or mashed potatoes.

http://www.taradeshpande.in/chicken-marsala/

Bucatini con Cavolfiore, Aglio e Pangrattato Tostato: Pasta with Cauliflower, Garlic and Toasted Breadcrumbs

 

Bucatini con cavolfiore, aglio e pangrattato tostato: Pasta with Cauliflower, Garlic and Toasted Breadcrumbs

Bucatini con cavolfiore, aglio e pangrattato tostato: Pasta with Cauliflower, Garlic and Toasted Breadcrumbs

Ingredients

Serves 4 as a main course

350 grams small cauliflower florets

1 pound bucatini/spaghetti/fettuccine

2 tablespoons freshly minced garlic

2 tbsp butter or olive oil

1 tbsp olive oil

1.5 cups whole-milk

1/2 tbsp freshly ground white pepper

1/4 teaspoon ground nutmeg

1/2 cup finely chopped parsley - flat leaf is ideal but you can use curly as well

3/4 cup freshly toasted breadcrumbs made from garlic bread

1/2 cup parmesan shredded

1 tablespoon toasted pine nuts or use chilgoza (optional)

Instructions

Set a stock pot of water with 1/2 tsp salt to boil.

Heat the butter and olive oil in a large skillet or saucepan on medium heat. Add the garlic and saute 2 minutes until fragrant.

Add the florets, and toss well. Saute 1-2 minutes.

Add the milk, nutmeg and white pepper and lower flame and let the cauliflower cook until tender to eat but still has some bite.

Add pasta to the boiling water and cook 7 minutes. The pasta should be undercooked.

Strain and add the undercooked pasta to the saucepan with the cauliflower. Add 1/4 cup of the starchy pasta water to the saucepan and toss the pasta until well coated. Let it cook in the sauce another 1 minute or so until al dente.

Switch off flame. Stir in the parmesan and toss well. Taste and adjust for salt.

Add the parsley and toss again.

Garnish with garlic breadcrumbs and pine nuts.

http://www.taradeshpande.in/bucatini-con-cavolfiore-aglio-e-pangrattato-tostato-pasta-with-cauliflower-garlic-and-toasted-breadcrumbs/

SKILLET POACHED EGG CURRY

SKILLET POACHED EGG CURRY

SKILLET POACHED EGG CURRY

Ingredients

This egg curry saves you the time and effort it takes to peel eggs. Its a lovely dish to serve to a hungry crowd straight from the cooking pot. Salted or pickled onions make a good condiment for this dish.

Serves 4

8 fresh eggs

3 small cooking potatoes boiled, peeled and cut into 6 pieces

Puree to a smooth paste-

4 red plum tomatoes

2 Indian green chillies or or one bird chilli or a large jalapeno

6 large cloves garlic

1 inch ginger root peeled

1/2 teaspoon turmeric powder

1/4 teaspoon red chilli powder or cayenne pepper

1 teaspoon powdered cumin seeds

For the curry

1/2 cup white onion finely sliced

2 green chillies stalks removed, kept whole

6 fresh green curry leaves, torn

1 inch cinnamon stick

2 cloves

1 dried bay leaf

2 tbsp vegetable oil

3 cups coconut milk

Salt to taste

Instructions

Heat oil in a large flat skillet, saucepan or casserole no more than 2 inches deep on medium heat.

Add bay leaf, cloves and cinnamon stick and saute one minute then add curry leaves and saute 1 minute.

Add onions and whole green chillies and saute until soft and fragrant.

Add pureed masala paste. Lower flame and cook until reduce to half its volume. Cover skillet and leave a little ajar while this cooks.

Stir in coconut milk, 1.25 cups water and potatoes and let simmer 3-4 minutes until volume reduces.

Stir in salt to taste.

Add the eggs only when you are ready to serve the cuury. This gravy can be refrigerated and reheated later.

Crack an egg into a small ramekin and slide into the curry one at a time.

Allow eggs to cook slowly until whites are set and yolks are soft.

Serve in the skillet immediately with bread such as ladi pao, brun pav or a French loaf.

http://www.taradeshpande.in/skillet-poached-egg-curry/

KASHMIRI PANDIT STYLE ROGAN JOSH-KASHMIRI MUTTON CURRY

KASHMIRI PANDIT STYLE ROGAN JOSH-KASHMIRI MUTTON CURRY

KASHMIRI PANDIT STYLE ROGAN JOSH-KASHMIRI MUTTON CURRY

Ingredients

There are many versions of this epic dish. This is the Kashmiri Pandit version and came to me via Dr Rana, who I met on my trip to Kashmir.

For more on the history, unusual ingredients, where to buy groceries and the Wazwaan version read my article here http://www.taradeshpande.in/rogan-josh-ghula…iri-mutton-curry/

For more pictures on the ingredients like ratan jot (pictured top of page here) mawal, pran and saffron please visit my instagram page @deshpandetara

TRADITIONAL HINDU PANDIT VERSION

SERVES 5-6

1 kg mutton or lamb shoulder cut in pieces

FOR TEMPERING

3 tbsp mustard oil

3 tbspns ghee

1 black cardamom

3 green cardamom whole

2 inch cinnamon stick or dalchini

1 large dried bay leaf or tejpata

1/4 tsp asafetida or hing

FOR ROGAN JOSH MASALA

1 teaspoon aniseed powder (powdered saunf)

2 cups full fat plain yogurt or curd (not sour)

1-2 teaspoon freshly roasted and ground Kashmiri red chilli

1/4 cup of rattan jot or use 50 grams Mawal (dried cockscombe flowers) or a 1/2 tsp of dark red beet powder

Instructions

Rinse the lamb shoulder in stock pot of hot water. Drain completely. Boil the ratan jot or mawaal in 2 cups of water until reduce to 1/2 cup. Drain and reserve colored liquid.

Heat oil and ghee on a medium flame.

Add all the whole spices and cook until fragrant about 1 minutes. Then add asafetida.

Add the lamb or mutton pieces and cook on high heat to sear the meat. Using tongs remove the meat and set aside on a plate.

Add yogurt, aniseed powder, red chilli and yogurt. Stir well and cook on a medium flame until the yogurt splits, then comes together and releases its oil on the sides.

Return the meat to the yogurt mixture. Add the color and a teaspoon of salt. If the color is not red enough add more.

Toss well and cook on a slow flame until meat is tender.

Add more water a little at a time during the cooking process. This is eaten with rice so you must have gravy.

Add more red chilli and salt as per your taste.

Serve warm with rice

http://www.taradeshpande.in/kashmiri-pandit-style-rogan-josh-kashmiri-mutton-curry/