30 March 2013

Foxtail Millet & Basil Patties - Another recipe using this wonder grain


Foxtail Millet is clearly my best food discovery of 2013 so far. I've eaten it in place of rice, added it to salads, made tiffin items like upma, tomato 'baath' and it has never disappointed me. The best thing with this grain is that by controlling the extent of the cooking, you can get it mushier (to eat with the accompaniments you would eat rice with) or al dente enough with each grain separate (for salads). By cooking it to a mushier texture, you can also make these superbly textured and flavorsome patties. They don't have much of a taste by themselves so you'll have to add strongly flavoured ingredients to make these delicious patties - which is why I've chosen basil, garlic, onions and cheese. But go ahead and try your own flavour combinations.

A few nutritional pointers about Foxtail Millets
It's naturally gluten free, so those who cannot eat wheat and wheat based products and don't want to eat rice for all your meals, this is a very nutritious alternative to providing the necessary carbohydrates in whole grain form.
It contains twice the iron of wholewheat and very rich in magnesium. Magnesium is known to reduce migraine attacks, reduces severity of asthma and keeps blood pressure under control.*
It also contains a good amount of silicon. "It contains 4 times the amount of silicon in whole wheat (160mg/100g) which is required for hair growth, blood circulation, protection from mental fatigue, arthritis and infection.*
[*Source: Laugh With Health: Your Complete Guide to Health, Diet, Nutrition & Natural Foods, Manfred Urs Koch]
The high fiber and protein content make sure that you stay full for a long time after eating millets. 
This grain is extremely diabetic friendly, so if you are cooking for diabetics in your family, make sure you stock up on this grain at home. I will go ahead and say that is the best alternative to quinoa available in India, locally grown and wont cost you an arm and leg and a huge carbon footprint that it takes to import the grain from the other end of the world. 


Do read my story Superfoods in your Backyard published in Mint this week!

Recipe for Foxtail Millet & Basil Patties



Ingredients
3/4 cup foxtail millets
1/2 cup roughly chopped basil
2 cloves garlic, grated
1 medium onion, finely chopped
1/2 cup breadcrumbs 
1/2 cup coarsely grated cheddar or any other hard cheese
1/2 tsp coarsely ground black pepper (or more as per taste)
1 tsp salt
2 green chillies, finely chopped (optional)
2 tbsp olive oil or any other cooking oil

Directions

  1. Rinse the millets in water, place it in a container that will fit in the pressure cooker and add 1 3/4 cup of water to it. Pressure cook for 2 whistles and on sim for 5-7 minutes. Once the cooker is cool enough to open, remove the millets, mash with a spoon and keep aside.
  2. To the mashed millets, add all other ingredients and mix well with fingertips.
  3. If you want to make this gluten free, omit breadcrumbs and use 2 medium potatoes, boiled and mashed instead.
  4. Divide this into 6-8 balls and flatten on your palm to make patties as shown in the photos and keep in one layer on a plate.
  5. At this stage you could cover the plate with cling film and refrigerate for few hours until you need to make them.
  6. Grease a non stick tava, once moderately hot, place the patties in one layer. Once the bottom side turns golden brown, turn to the other side and cook for another 5 minutes until crisp and golden.
  7. Serve immediately with ketchup, chutney or marinara sauce.
  8. Omit the chillies if you are sharing this with young kids :)


25 March 2013

My interview with Kate Bracks - Masterchef Australia winner at the Whitefield Baking Company, Bengaluru Marriott

Ever smiling Kate Bracks

If you followed my Facebook Page updates and the Twitter updates over last two weeks, you might have known how crazy excited I was to get a chance to meet Kate Bracks, winner of Masterchef Australia 3. Kate was here for the opening of Whitefield Baking Company at the Marriott Bengaluru. 

The raspberry-chocolate-hazelnut muffins Kate made for us

It was lovely to be able to meet her twice, once as a part of the Press Meet and another ladies soiree organised by GM Matthew Cooper's wife, Lynden, where Kate demonstrated some of her favourite recipes and we could exchange conversations over a superbly laid out special lunch spread. 

Marriott Bengaluru GM Matthew Cooper with Kate


Some of the colourful treats at the Whitfield Baking Company, which is very tastefully done up and the several baking implements giving it a very homely feel. I'd like to thank Marriott's the GM for allowing us this wonderful experience of meeting Kate and getting thoroughly inspired.


For entire set of pictures, check the album on Saffron Trail Facebook Page

Never imagined I'd be with Kate in one frame :)


I managed to have a one-on-one interview where I asked her about food, Masterchef, family & India. Here are some of the excerpts...


[This was first published in livemint.com on 15 March, 2013]


Kate Bracks, winner of the third season of the hugely popular cooking reality showMasterChef Australia, was in Bangalore recently to help promote the café Whitefield Baking Company at the newly opened Bengaluru Marriott. We got a chance to ask her some questions. Edited excerpts:
When did you get interested in cooking and what is your first memory of cooking?
As a kid, I remember standing next to my Nanna in the kitchen helping her out with an apron wrapped around me. But my first real memory of cooking by myself is from when I was 8. It was the long summer holidays and I was terribly bored when my mum asked me to cook something. So I went into the kitchen and I spent a good amount of time making this layered coffee cake with piped icing. I remember feeling all happy about how it turned out. And I guess that’s when I fell in love with cooking. And this was the exact same dish I made in the initial round of the MasterChef contest where they asked us to make something that was a dear memory.
Even during the seven months that you were away from home for the ‘MasterChef Australia’ contest, it must have been tough to stay away from your children in a somewhat restricted set-up. How did you manage that?
It was tough. I went in thinking I’m not going to last the entire contest and that somewhat helped me hang in there. Towards the end I was torn between wanting to go ahead in the contest and wanting to go back home to be with my family. I managed to handle it solely by taking each day as it came. The episode where MasterChef brought in our families as a surprise, asking us to cook for them, was one of my favourite moments in the show.
How did you handle the pressure of cooking in the ‘MasterChef’ kitchen?
To be honest, I kept reminding myself that it’s just food and it’s just a contest. Many times I felt incredible nervous energy before a challenge, so yes the pressure was there. One of the things that helped me a lot was being a mum. Especially when you are a mum to young kids, there are times when you don’t get sleep one night and the next day you just have to be up and going. And it wasn’t much different on the show. My mantra was “just keep going, it’s just food, it’s not a matter of life and death”, and that helped.
How has winning ‘MasterChef Australia’ changed your life?
The biggest change for me was going from full-time home-based mum to full-time working mum. It also gave me a job dealing with food and people, two of my biggest loves, and I get to do work that doesn’t feel like work. Even now, I’m in India on work, but this hardly feels like work! I do feel blessed.
Before ‘MasterChef’, what was the favourite dish your family would ask you to make for them?
My kids always loved burritos, so that’s what was made by popular demand at home. I don’t know if that’s our favourite but we had to go with the kids’ favourite. Otherwise the standard Aussie family dish is sausages and veggies and we used to have that often. We still do.
After ‘MasterChef’, does your family expect you to cook more gourmet stuff?
Once I got back home after winning the MasterChef title, my kids were actually scoring my dishes and telling me things like “this is not your best dish, Mum!”. Yes, there were slightly raised expectations but I quickly brought them back to reality (giggles). But on a serious note, in the MasterChef kitchen, you get 2 hours of uninterrupted time, equipment and ingredients all laid out for you to put up a dish whereas at home, with the kids around, the phone ringing and other chaos, I’ve got just 20 minutes to put food on the table. So that makes a big difference.
What’s a traditional weekend meal on your family table like?
Our traditional Sunday table would have be a roast, especially lamb. My father was a meat wholesaler and he specialized in lamb—so it was always roast lamb with gravy, baked potatoes, carrots or pumpkin with either lemon pudding or lemon meringue pie for dessert. Those are still my favourite desserts.
You’ve been a teacher, are mum to three children and now you teach children how to cook. How early do you think children can be introduced to cooking and what are the top three dishes you think they can manage well?
I think they can help from the day they can stand up but you should be willing to put up with the mess. When my son was two years old, I stood him up on the table and said “let’s make a cake”, and even at that age he could name the things that went into making a cake.
Young kids can pour, spoon, mix—yes, it’s a bit messy but it’s about sharing that experience with them. Older kids can handle heat, fry-pans and more advanced cooking with adult supervision. Kids enjoy making pancakes. Older kids can help in making vegetable fritters, which I feel is a great way to make them eat veggies. Cakes are a good start, helping with the measuring, stirring, spooning, etc.
My 10-year-old daughter comes up to me on a Sunday morning with the offer of making porridge for the family. So our kids are capable of more than we think they are.
Your book ‘The Sweet Life’ is out. What are your other plans?
At the moment I’m working with the local awarded chef on putting out a product line. I get to work in the chef’s kitchen all day and then I get to pick up my kids from school. It’s totally different from the pressures of working in a restaurant kitchen and the late nights. This way I get to do the things I love and be there for the family as well.
Is this your first trip to India? Do you cook/eat Indian dishes back home? If yes, what’s your favourite?
This is indeed my first trip to India and I’ve been loving the food that I’m tasting here, my favourite being the Indian nachos at Queens (a restaurant in Bangalore)—little crispy discs with yogurt and sweet and sour stuff (she means sev puri). As long as the food doesn’t get too spicy and overwhelm the flavours, I can handle Indian food. As clichéd as it gets, I was given a butter chicken to eat here at the restaurant, but this was nothing like what we get back home. It was that delicious!


22 March 2013

How to make the perfect boiled egg?


I have met a lot of hardboiled eggs in my time, but you're twenty minutes.” OSCAR WILDE

Before you scoff at me for writing this post - a properly boiled egg with a little sprinkle of salt and pepper is one of the simple joys of life and equally easy to mess up. Had with toast, or just by itself as a mid-day snack, or in your kid's lunch box, it's wholesome, easy and hardly takes any special effort. 

My earlier method of boiling an egg was to place it in a pan full of water and boil the hell out of it for 10 odd minutes, drain and peel. While this works well, the egg sometimes turns rubbery and the unpleasant grey sulphur ring inside that makes it so unpalatable.

The full credit for my current technique goes to Mark Bittman and his book 'How To Cook Everything Vegetarian'.



So here are my tips on getting the perfect boiled egg

  1. Buy the best quality eggs you can get.
  2. It helps if the eggs are not utterly fresh. A few day old eggs are so much easier to peel off than fresh eggs.
  3. Place the eggs in a deep pan. Cover them with tap water.
  4. Place this on the stove. 
  5. Bring the water to boil.
  6. They say swishing the water in the pan in circles helps center the yolks, in case you plan on making deviled eggs.
  7. Once the water comes to a rolling boil, turn off the flame. Cover with a fitting lid and let it sit for 10 minutes.
  8. After 10 minutes, remove the eggs with a slotted spoon and place in a bowl of chilled water for 10 minutes. This prevents the grey sulphur ring.
  9. Crack the egg at several places on counter top or with a spoon and peel off the shell or place in refrigerator until you need to use them.


5 things you can do with boiled eggs

  1. Quarter them and add them to salads. Egg and potato salad is a delicious combination, but you don't have to restrict yourself to this alone.
  2. Make egg curry
  3. Saute sliced ginger, garlic, onions until the onions caramelise and add quartered boiled eggs to this, with seasonings to make Burmese style egg appetiser.
  4. Dip boiled egg in batter and deep fry to make delicious egg bhajji.
  5. Slice the boiled egg. Slice a tomato. Make egg & tomato sandwich.


What are your favourite things to do with boiled eggs?


14 March 2013

My experiments with baking a basic whole wheat bread (Recipe inside)


At the beginning of 2013, I asked for your feedback on my Facebook Page on the kind of things you'd like to see on the blog this year and that I'll try and incorporate some of your recipe requests. And the one thing that was a popular demand was a healthy loaf of bread. So here's my attempt to share with you a detailed recipe for a sandwich loaf.

I've tried baking whole wheat bread on several occasions. It has led to a variety of results- my househelp giving me puzzled looks on what that seemingly edible brick is doing on our counter top, me wondering if I should let it dry out in the sun to be used later as a weapon for self defense, my son making me swear that I will not sneak it inside his lunch box, me quietly disposing it in the main trash can of our community, so it can never be traced back to me. But yes, I'll say this one thing. I never gave up. I kept trying from a variety of sources - books, blogs, my own improvisations. Recently, I came across this recipe in the kitchn and there was so much confidence in the tone of that post, it almost felt like a friend had her hand on my shoulder and told me that "this will work!" and work it did. 

Other breads you can bake - Cinnamon Rolls | Pesto Pull Apart Loaf
You can be rest assured that this bread is a 100% handmade. No food processors, Kitchen Aids, Bread Machines were involved in the making of this work of art. Oven, yes - I did use an oven :)


You may ask if this is Whole Wheat bread a 100% whole wheat? To be honest, this one has 50% all purpose flour (maida) and 50% whole wheat flour (atta) - so if you trust your Atta to be 100% wheat, you can be sure that this bread is 50% whole wheat. And that is quite healthy given that the soft, spongy, melt in your mouth sliced bread labeled as whole wheat available in supermarkets is definitely NOT even 50% wheat, or they've added a ton of other ingredients to make it soft and fluffy. The goodness of this bread is once you've mastered this basic loaf, you can keep playing with it in terms of other ingredients added to it such as a variety of other whole grain flours, seeds, flavourings etc. But I'd surely request you to try it just like it is if you are a first timer.



This makes 2 loaves of roughly 600 grams each


Ingredients
2 3/4 Cup Atta (whole wheat flour)
2 3/4 Cup Maida (all purpose flour)
2 tbsp flaxseed powder (optional)
1 tbsp salt
1 cup lukewarm water (very slightly warm) plus some more
2 tsp instant yeast or active dry yeast
1/3 Cup Liquid Jaggery or Honey
2 tbsp olive oil / vegetable oil / melted ghee
1 cup lukewarm milk

You also need two 9x5 loaf tins greased and kept aside.

Directions
THE FIRST STAGE - ROUGH DOUGH
In a small bowl, sprinkle yeast over 1 cup lukewarm water-stir with a spoon, cover and keep aside for 5 minutes, until it becomes slightly frothy.
In a large bowl, add the flours, flaxseed meal and salt, stir with a fork and keep aside.
In another bowl, mix all the liquids- liquid jaggery/honey, milk and oil with a fork and keep aside.
Once the yeast gets frothy, make the well in the flour and add the yeast-water and other liquids. Stir with a wooden spoon until all the liquids are absorbed by the flour and it sort of comes together.
Remove this onto a clean counter top or working surface and gently knead, adding up to 1/4 cup more water if this dough is too dry. Knead for 2-3 minutes until it all comes together to a rough ball. Cover this with a big bowl and let it rest for 20 minutes. This allows for the liquids to be well absorbed by the flour particles yielding a softer loaf at the end.

THE SECOND STAGE - KNEADING & PROVING
Once the dough has rested for 20 minutes, you'll find this easier to handle. It has to be kneaded (here, you could use a Kitchen Aid or Food Processor) for 10-12 minutes. By kneading I mean-pushing the dough away from you and folding it back on itself towards you. Repeat this process for at least 10 minutes, you'll the the dough getting progressively more elastic and soft. Once this is done, shape into a ball. Grease a huge bowl with oil, place the ball in this - cover with a fitting lid + tea towel and keep in the warmest area of your kitchen. You need to give the dough 1-2 hours for it to double in size and this totally depends on the weather conditions, which is why I cannot give you an exact time. If you wish you could keep the dough ball in a plastic transparent box, marking the level with a marker and then marking the level where you expect the doubled dough to reach, so you know that it has indeed doubled in volume. 

THE THIRD STAGE - MINI REST
Once the dough has doubled, with a sharp knife divide it into two equal parts. Do NOT be rough with this and punch any air out. Gently shape each half into a ball and keep aside to rest for 10 minutes. This will make the final shaping easier.

THE FOURTH STAGE - SHAPING LOAVES
After 10 minute rest in the previous stage, follow the shaping procedure for each ball. Gently push out into a rectangle and go ahead with the step-by-step shaping instructions given here. I followed them to the tee each time and they worked perfectly. The end result should be a taut dome shaped top of each loaf. And I cannot emphasize enough to do the shaping with light, gentle hands so that you don't push any air out of the loaves. Place the shaped loaves into two 9x5 loaf tins. You could brush water on the loaves and sprinkle any whole grains or seeds on the top to give it a more gourmet look - for eg: whole oats, millets, sesame seeds, or sift 1 tsp of all purpose flour over the top.

THE FIFTH STAGE - PROVING THE LOAVES
Cover the tins with a tea towel and keep in a warm place until the dough rises to the edge of the tin. If you are impatient with this stage and put it into the oven prematurely (which I have done many times and suffered), you will not have well risen loaves, because this bread will only puff mildly in the oven, maximum rise is before it goes into the oven. This takes around 40 mins-1 hour, like I said, do not rush this stage. The middle of this stage is when you turn on the oven to preheat at 220 Celsius / 450 F and let the oven heat at this temp until the loaves rise outside to final level. 

THE SIXTH STAGE - BAKING THE LOAVES
When the loaves have risen to just above the tins, brush them with some water. Using a sharp bread knife, make an incision along the length of the loaf. This not only makes the bread look good, but also helps it rise well.  Reduce the oven temperature to 190 Celsius / 375 F and bake for 30-35 minutes, until the top is nice and golden brown.

THE SEVENTH STAGE - COOLING
Turn out the loaves from the tins. If you have greased the tins well, you wont have problems with this. Turn them upside down on a cooling rack and keep them covered with a breathable cloth like a muslin or so. You could leave them like this overnight or at least aim for an hour or so. During this stage, the bread continues to cook inside and it becomes easier to slice the following morning. If you try to slice the bread as soon as it is out of the oven, consider all your effort wasted, because the inside of the loaf WILL be wet and you will be disappointed with the result. Loaves HAVE to be cooled fully before trying to slice them. If you want to experience the joy of breaking into warm bread just out of the oven, reserve it for the small dinner rolls.

THE EIGHTH STAGE - SLICING
You've been patient - allowed the loaf to cool overnight. You will now be rewarded with sweet smelling, delicious bread slices for breakfast. Place the bread on a chopping board and with a sharp bread knife, slice it as thick or thin as you want. 


Tips

  1. I get started with the process at around 5/6 pm in the evening & it gets baked by 9/10 pm or so, then let it cool overnight before slicing them in the morning. This process works well for me. 
  2. The original recipe says 8-10 mins of kneading in food processor (second stage), so make sure you knead at least for 10-15 mins when you are kneading manually. And following the push away-bring back technique for kneading.
  3. If you don't have loaf tins, looks for bread shaping instructions that show you how to shape a free form loaf like focaccia or a dome shaped loaf. The proving and baking times have to be adjusted accordingly. Just make sure that during the final proving, the shaped dough rises really well before putting into the oven. 
  4. Don't be afraid to make two loaves at one go, unless of course your oven will only take one tin at a time, in which case, halve all the ingredients and proceed accordingly. Do note that proving times may be less after the second stage.
  5. I buy liquid jaggery from here (Bangalore) but you can mix some crushed jaggery to water, let it liquify on low heat and keep aside to use in recipe or use honey instead. This provides a mild natural sweetness to the loaf and also the brilliant colour without using any additives or artificial colouring agents.

Lastly, bread making is an exercise in patience. You have to allow the bread to pass through each stage and it depends on a lot of factors. You cannot rush through. You may think- WHOA this takes 3-4 hours, but most of it is inactive time, it only requires your passing attention for a few minutes at a time. It's good to keep a little notepad or keep track of the times on your phone, so you don't miss the time windows for kneading, resting, proving etc. A bit of precision and a lot of patience goes a long way in baking that perfect loaf of bread. Don't let the number of steps or the huge number of words written to explain the process overwhelm you. It's quite simple actually. Try it and let me know how it turned out!

10 March 2013

On Smoke House Deli - Bangalore

Me with Riyaaz Amlani
 [Photo courtesy: Swapna Venkatesh]
I think it was the year 2003-2004 when a bunch of friends discovered Mocha on Hill Road, Bandra. Mood lighting, mix and match of antique and modern furniture, the smell of strong coffee and hookah smoke hanging in the air along with some great music selections made it quite the perfect place to hangout. 

I still remember their unique concept of having price tags on furniture and art, so you could literally buy a chair and take it home if you fell in love with it. Later, there was one in Juhu with a most perfect location across the sea and you could sit on their comfy sofas, order a huge mug of coffee and catch up on all the gossip with friends or just people watch. It's been 10 years but my tastebuds remember their fantastic apple pie and one hell of a killer dessert (taste & calorie-wise) which I think was named 'Death by Chocolate' & of course I remember feeling all 'posh' having to choose from a menu featuring coffees from different parts of the world. Don't scoff at me, I was after all in my 20s then! I remember hearing the name Riyaaz Amlani who was behind this chain of coffee shops and admiring his creativity. And then his name was all over the restaurant scene in Bombay, with the Salt Water Grill at Chowpatty and dozens of other restaurants around the country.

It was such a pleasure to share a table with Riyaaz and a few other foodblogger friends to celebrate the opening of Smoke House Deli, their first restaurant in Bangalore. Day 2 of opening, and the restaurant was buzzing from 8 pm onwards- credit it to the location (100 ft road, Indira Nagar) or the building that now stands like a show stopper on 100 ft road or the fantastic menu & drinks. 





One thing that catches your eye as soon as you enter are the hand sketched walls - black on white, and you keep looking at it for the entire time that you are in the restaurant. Quotes, quaint old Bangalore institutions, new music bands and more, all find their place on the walls, including the depiction of a haunted house in the city. 




The credit for this goes to the Busride Deisgn Company whose founder Ayaz himself gave us a walking tour of the walls. Yes, that's right!





The drinks menu include plenty of fresh fruit flavours, with an interesting mix of spices and some of them even use smoked fruits. Between the 5 of us, we tried & tasted drank the watermelon martini, green apple martini, smoked musk melon martini, smoked pineapple & vanilla martini and many more that will be kind of embarrassing to admit on this blog!




Their menu lists a range of fresh fruit, herb & floral infusions out of which the Californian Plum, Star Anise & Lily was pretty sensational. 






Among the vegetarian appetizers, the tofu sesame sliders looked and tasted amazing, with the sesame oil aroma wafting through the dish. 




The spiked cottage cheese skewers, the paprika puffs with wasabi salsa both had bags of flavour. My favourite salad was the asparagus with grape, smoked fig and white balsamic vinaigrette. My perfect salad has to have a balance of all flavours - salty, sweet & sour and a mix of textures and this one hit all the right notes. 




While the table was tasting a variety of mains, the spinach ricotta ravioli was generously stuffed and perfectly cooked, a little niggle for me was that I don't like my ravioli smothered by too much sauce. The wild mushroom risotto was something everyone on the table dug into with gusto. While I gave the desserts a miss, I feasted my eyes on some of the beauties in the display counter, early in the evening. 



For entire set of photos - check Saffron Trail's Facebook album


Smoke House Deli
Category: All Day Dining / Bar / Breakfast
Price: A meal for 2 with a drink would cost roughly Rs.1500 plus taxes
No. 1209, Ward no. 12, HAL IInd Stage, 100 Ft Road, Indiranagar. Opp. Nike showroom, Bengaluru 560038
Facebook: https://www.facebook.com/smokehousedeli
Twitter: @smokehousedeli
Phone: 080-25200898 / 99
They are open from 11 am onwards

1 March 2013

Tandoori Aloo & Tandoori Broccoli [no tandoor required]



Let me start by saying that I don't have a tandoor. When I moved into a home with a little garden, I did have this wild idea of building my own tandoor (a cylindrical clay oven used for baking / cooking heated by burning coals inside it). I can't say I have completely abandoned that idea but this tandoori recipe doesn't need a 'tandoor'. If you have a microwave oven with a grill or the grill function in a regular convection oven, that's great. If you don't have either ovens, you can use a non stick skillet to grill these.  

The best part about this recipe is you can make perfectly delicious appetisers using minimal or no oil. Use a low-carb vegetable like broccoli, cauliflower or bell peppers (stuffed or as it is), and you have a perfect low carb vegetarian side dish. For any vegetable, the basic steps are the same. 
Step one: Clean and partly cook the vegetable.
Step two: Marinate the vegetable
Step three: Grill

I use the same marinade for both recipes, mostly eye-balling the ingredients to make roughly over a cup of marinade.



Tandoori Marinade
3/4 cup thick yogurt
2 tsp chickpea flour
1 tbsp kasoori methi* (key ingredient, do not omit. Crush between finger tips to a coarse powder and then add)
1 tsp salt
1/2 tsp red chilli powder
1/4 tsp turmeric powder
2 tsp coriander powder
2 cloves garlic, grated
2 tsp oil (optional)
In a large bowl, mix all of the above. Cover and refrigerate until use.

For Tandoori Aloo
Parboil 2 dozen baby potatoes with the skins. Either boiling in water for 3-4 minutes or pressure cook for two whistles. Remove, drain well and poke 3-4 holes per potato with the skewer. This is so that the flavours of the marinade can go inside the potatoes.
Immerse the skewer sticks in water for 2-3 hours. 
Marinade the par-cooked potatoes with skins in the prepared mix. Cover and refrigerate for at least 30 minutes.
After 30 minutes, skewer them and place on a grill safe plate. Grill for 5 minutes. Turn to the other side and grill another 5 minutes. Serve with tamarind chutney and green chutney.

For Tandoori Broccoli
Break a broccoli into medium sized florets (around 2 dozen florets). Immerse in a bowl of salted water for 10 minutes. Wash thoroughly. Place them in a microwave safe bowl with lid, add 2 tsp water and microwave on high for 3-4 minutes until partially cooked. Once slightly cool, place in marinade for 30 minutes (refrigerated).
Either skewer them or place them in a single later on a grill safe plate and grill for 5-7 minutes.
Serve with a squeeze of lemon along with a hung yogurt dip or mint chutney
[inspiration for tandoori broccoli came from the brilliant dinner we had at Blue Terrain where this was one of the dishes served]


*Kasoori / Kasuri methi is just dried fenugreek leaves, which when crushed and used in any dish gives a very distinct fragrance and flavour. You cannot use fresh fenugreek leaves or fenugreek seeds instead of this. This can be found in the spice aisle of most supermarkets in India or Indian supermarkets abroad.

Feedback from people who tried this recipe

Related Posts Plugin for WordPress, Blogger...