Cook in a Curry

Biryani eating in Hyderabad and Delhi is like no other place with some of the finest plates and the most delectable flavours. Awadhi community has their own unique take on biryani too. More than anything the variety of biryanis in Indian cuisine can be mind boggling. From basic meat/ chicken to kheema, kofta biryanis and even those cooked using game. My preference has always been chicken or mutton biryani as it’s something I grew up eating. I also like it with chunks of potato tossed with the rice and meat which isn’t something I have commonly seen served at restaurants in the UK.

Like most Indian girls who grew up never learning to cook (including myself!); I hadn’t quite mastered the art of making a decent cup of Indian tea so the idea of making biryani seemed like a milestone which I would only cross in my dreams! It was all about the recipe secrets, spicing, slow cooking and layering. Far too daunting if you ask me. But learn I did and after a few attempts on various Indian recipes I can proudly say I cook this dish to rave reviews from clients & friends. The key to cooking good biryani undoubtedly has to be balance of flavour with the meat and the rice but more than anything separated, fluffy rice grains is a must. Getting your rice cooking timings perfect is crucial to make sure it doesn’t overcook which can yield broken & sticky grains. With this recipe below; it is simple to cook and one that would result in a delicious dish that’s a meal in itself.

There are various communities in India that make finger licking biryanis with recipes handed down through generations and are renowned for melt in your mouth slow cooked pots of meat & rice ensuring the juices are soaked in by the rice grains. Sealed pots ensure the moisture is intact and opening dish at your dinner table serving out the biryani with the steam and aromas wafting through make for a delightful meal.

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I must admit I’m really not much of a fashion buff! And food is definitely what I do best. Plus a guest post isn’t something I tend to write often but when posed with a request from Priyanka Gill (fashion journalist) to write a piece for her fashion blog eStylista featuring one of my recipes I simply couldn’t resist! Apart from fashion she also writes about restaurant reviews (I never miss reading them!) books & films. So if this gorgeous prawns curry entices you then heard over to eStylista right away for the recipe!

Its the perfect start to a Monday morning when a friend in India rings to tell you she saw this http://dinersjournal.blogs.nytimes.com/2011/09/23/what-were-reading-275/

To say I’m elated is an understatement. But its lovely to see people enjoying what I write & wanting to visit the blog which I initially started out as a recipe diary where I could pen all the things I wanted to; without a word count! Thank you again New York Times for the mention!

This is the one dish that I absolutely love. Well you probably think I say that about a lot of the recipes I feature on my blog. But if your memories of eating Kheema Pav were anything like mine you would agree when I say it is THE quintessential dish in Indian cafes and street food stalls all across India.

A no frills cafe would be the best place to sample this delight and as a family we always did. Peeling, chipping paint off the walls, Portuguese inspired furniture with fans dotted along the ceiling that barely moved. The artwork, paintings and photos all resonated the 50’s & 60’s old school lifestyle in India. But we were only there for the food which was always honest, freshly cooked and ever so delicious. Scrolling down the mouth watering menu, debating what I should order so I don’t miss out on any of the dishes. Our order would include Mutton gravy, kebabs, cutlets, some offal dishes cooked in spiced gravies like bheja fry (brain fry), kaleji (liver) masala or gurda (kidney) curry. And of course kheema pav. Kheema or minced lamb slow cooked in spices garnished with fresh coriander was always served with what we called laadi pav. A generously helping of kheema mopped up with pav & squeeze of lemon eaten to my heart’s content. The melt in your mouth spiced kheema with a hint of zingy lemon cutting through the heat and richness of the dish with crispy red onion salad. That’s exactly how I remember it.

Pav or bread roll as it is known were always made fresh using a basic bread recipe. Though, there was something unique about the taste of these pavs; a taste that still lingers for me. My fondest memories have been buying fresh warm pav from bakeries in India smearing them with Amul butter which melted and soaked into the bread instantly. Scoffed in minutes or even better when we had ‘chai’ to dunk the bread in; Life was better with just the first bite.

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“Korma” the word itself sums up very different ideas of what the dish would taste and look like in peoples mind.

I’m a huge fan of Mughlai cooking and there are some brilliant restaurants dotted about across cities in India where you will find kebabs, niharis, rezalas and kheema dishes as part of their delectable mouth watering repertoire on the menu. All typical of mughlai cooking that are wonderful in their own right with layers of flavour, cooked to perfection and definitely worth a try. Though some of these are unheard of in UK restaurants; one thing that I know almost everyone would relate to is kormas. In India korma is associated with being a rich dinner party dish that is an amalgamation of ground spices; typically spices like chilli and turmeric powders would be part of the dish but more luxurious spices are also added to enhance flavour. The use of nutmeg, mace, cardamom and saffron are quite synonymous with kormas adding that delicate fragrance to the dish too; all laced in with yoghurt or ground pastes made from nuts or seed. Depending on regional influences (e.g. South Indians have their own unique take on cooking a korma or kurma as its known which is very delish!) coconut milk or grated coconut is used as well. Fresh green chillies and ground spices along with garam masala add the required heat to the dish.

I often recommend people try the korma I cook with a reassurance that there are more variations than just the mild variety commonly served. In UK a korma is usually something that is recommended for anyone who prefers a mild curry. It is usual white or pale in colour with little spicing and topped with raisins and almonds to bring out the richness of the dish.

My recipe below is based around my influence eating it whilst visiting traditional homes and restaurants serving some of the best ‘Nalli Korma’ in a rich gravy, slow cooked goat shanks with the meat falling off the bone all mopped up with soft roomali rotis and red onion salad. My memories of eating it are of pure pleasure and the best part is they come flooding back when I cook it. I have used lamb leg shanks which are readily available. You can opt for shoulder shanks too though goat shanks would be ideal as they are smaller in size.

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If you’re like me and yearn to cook hearty, homemade and comforting food with the thought of eating something to warm up your senses in this bone chilling wintery weather then this is just the excuse to stroke that indulgence.

Kheema (Minced Lamb) is used so often in Indian food not just as part of a main course but also in breads and starters. I remember my mother cooked kheema mutter (minced lamb with green peas & potatoes) so often for meals when I was young that now I find there is nothing really more satisfying then eating kheema cooked the Indian way. Made so often all over the Indian sub continent; each region has its own unique way of cooking minced lamb. 

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Having a flair for all things regional, south indian food is really no exception. I love the region and more importantly the food on offer. Food in the Malabar coast is synonymous with all things fresh, heart warming and distinct in taste. As a community, southern india is vibrant and varied made up of Hindus, Muslims and Christians. Each of these form a part of the keralan way/ malayali way of cooking; which might I add having sampled the food a fair few times, is delicious and unique.

The key notes in most south indian recipes definitely include some of our favourites too – coconut milk, rice based dishes, curry leaves, bananas, peppercorns and mustard seeds.

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One thing I know for sure after cooking, teaching and writing about food is that no matter how lavish a dish is or even the list of ingredients nothing speaks volumes like simple home cooked food. Even when cooking as a private chef most people are taken by the dishes that are simple to cook, easy to follow and taste ever so delicious. Needless to say that’s what usually works for me too and easy to rustle up after a busy day.

Most people reading this might wonder why I decided to blog this recipe. But I think for the sheer simplicity of it. Dal is such a staple in Indian food and one that is eaten almost every day as part of a meal in homes all across India. I cook it regularly at home and even for work. But rather than making it far too complicated I wanted to stick to basic ingredients and almost in a way let them speak for themselves. Though its such a versatile dish that an addition of chopped spinach or fenugreek leaves add nutritional value making it a meal in itself. The pleasure is in a spoonful of dal that has flavour, taste and is hearty. Or like I enjoy eating, taking a small piece of chapatti dunked in the dal to scoop up the lentils.

The recipe features moong dal the hulled & split variety which by far is a personal favourite. But feel free to swap it for toor or masoor/ red dal variety if those are more readily available. Also one other thing; I love using (tons of!!) garlic as you can see in the photos but I have reduced the amount in the list of ingredients to suit everyone’s taste. The consistency of dal is another thing that with a lot of people is a personal preference. But most people prefer a thick dal that has substance. I can’t think of a better meal than hot steaming rice, with dal ladled over and a serving of some savoury pickle.

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10 months on and I’m loving it even more! Welcome to the new avatar of Cook in Curry. For the last couple of months, I have been looking forward and been super excited to make the changes and put it out there for you to read, try the recipes and share my joy of cooking. I hope you continue to stay with me through this journey of delectable food one dish at a time.

End of last year I wanted a medium where I could put my thoughts, ideas, recipes and share memories from childhood. Cook in a Curry took shape. I cooked, ate, prepped, wrote and cooked some more all from my kitchen which I still do and can’t think of a more satisfying experience or platform than to put together every dish step by step. Revelling in every outcome (the good and the not so good too!). When the idea of moving onto new software came up a few months ago, it also gave me some time to redo a few features on the blog and like me it will continue to evolve. I’m sure there will always be things that I will look to add and take away. All the recipes from the start are still there and I can’t wait to get things going again with lots more recipes, ideas, updates and regional Indian food.

To mark the new Cook in a Curry I wanted to do a post which reflected part of my all time favourite foods & desserts.  Meat Masala is something that I make very often. Its a recipe I acquired from my mother and the best part is that apart from turmeric there aren’t any other spiced powders used. For the flavour and heat whole spices are ground down to a fine powder. I am a carnivore through and through. As a young girl though we ate our fair share of vegetarian food on offer, meat & fish were always a staple in my household. It’s almost like I felt this emptiness if I missed my intake of meat for the day. That also had a lot to do with the quality of mutton (goat meat) in India which is absolutely fab. I would highly recommend trying out mutton and is available in the UK too.

In keeping with common usage I have used boneless leg of lamb but if you prefer keeping the meat on the bone; shoulder of lamb would be ideal because it is interlaced with layers of fat keeping the meat moist while cooking. Marinated and cooked in all its juices; the meat is succulent and tastes even better the following day. Served with chapattis and some kachumbar raita to accompany. I honestly can’t think of a better combination than having soft Indian bread to go with a spiced dry lamb dish.

I did mention desserts! Merely for my love of sweets in all forms. I have actually made this at home a few times and it’s turned out so well I thought it would be worth sharing on the blog for you to try out. Kulfi or Indian Ice cream. Go on give them both a go!

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One thing I do love about a place like Bombay is that no matter what part of the city you live in, you’re always guaranteed to be able to sample food from most parts of India all in one city! That is just pure joy and I have had the privilege of having a Maharashtrian lunch and then moving onto a Mughlai dinner. A South Indian breakfast of fresh steamed idlis (rice cakes) with sambar or Gujarati snack anytime of the day! I think that’s where my fondness for Indian food stems from. And by ‘Indian’ I do mean a variety of regional goodies that are cooked in households & restaurants everyday but still seem a tad bit special. Ingredients used are simple and fresh, with at least 4-5 different dishes served, including chapattis, rice, and even something to traditional to drink (like a lassi or chaas; yoghurt drinks that are perfect thirst quenchers for the hot weather) which summed up a delectable and flavoursome meal.

Growing up always holds special memories, with friends galore and not a care in the world. It’s when we look back at the years, we realise how our meals defined our eating experiences in every which ways. For me, having south indian, gujarati or bengali friends made the experience even more meaningful and interesting. As a young girl being invited to my friends for lunch or dinner was always a brilliant experience.  Getting to see their way of living, celebrating festivals, traditions and the best part was I got to eat a traditional home cooked fare.

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