Kedgeree

Ingredients
1 cup long grain brown rice; washed thoroughly and soaked for at least 30 minutes
2 1/2 cups water
1 lb smoked haddock; steamed and flaked
1/2 cup frozen peas
2 tablespoons vegetable oil
1 teaspn cumin
3 cloves
1 2 inch stick cinnamon
3 cardamom pods
6 whole peppercorns
1 large onion, minced
1 teaspoon ground cumin
1 teaspoons coriander powder
1/2 tspn tumeric
salt to taste
2 Hard boiled eggs; quartered for garnishing
coriander leaves for garnishing

1. Heat the oil in a pan, add the cumin, cinnamon, cloves, cardamom and peppercorns, let them pop.
2. Add the onions, fry until they are a rich brown, add the cumin, coriander and tumeric powder. Mix and cook for a couple of minutes.
3. Add the rice and the water, bring to boil, lower the heat, cover and cook for 25 minutes; add the peas, cook for a further 5 minutes
4. Add the flaked fish, mix, garnish with boiled egg and coriander.

Chuti or Bhuni Kitchri

Ingredients
1 tablespoon oil
2 sticks cinnamon
2 pods cardomom
2 cloves
4-5 peppercorns
1/2 tspn cumin seeds
1 medium onion; chopped fine
3 cloves garlic; minced
1/2 tspn tumeric
1 cup skinned mung or tuver daal; washed and soaked for 30 minutes
1 1/2 cups rice; washed and soaked for 30 minutes
salt to taste
5 cups of water

Heat the oil in a pan, add the cinnamon, cardomom, cloves, peppercorns and cumin seeds, as soon as they splutter add the onions, and fry until golden brown
Add the garlic and tumeric fry for a few seconds, add the rice and the daal, stir.
Add the water and salt and bring to boil.
Simmer for 25 minutes or until all the water is absorbed.
Serve with kadhi

Kitchri

Ingredients
1 cup split unhulled mung beans
1 cup rice
salt to taste
1 tablespoon butter or olive oil

Method
Wash the mung beans and rice.
Place in a large pan with 6 cups of water and salt, bring to boil
Simmer for 30 minutes.
Add butter or oil and beat until smooth
Serve with Kadhi

Kitchri

I am finally back after a long break.
Kitchri a truelly ancient dish, it is a mixture of split unhulled mung beans and rice. Ibn Battuta, the Arab traveller in the 14th Century, described it as "the munj (ming) is boiled with rice, and then buttered and eaten. This is what they call kishri." Afanasy Nikitin (15th Century), a Russian merchant also mentions it in this writing.

We make two kinds kitchris, lussie kitchri and chuti or bhuni kitchri. Lussie kitchri is creamy like rissoto, whereas chuti kitchri is fluffy with separate grains. I also make kedgeree, an Anglo-Indian breakfast dish, which is kitchri with the lentils replaced by smoked fish.

Here are the recipes for

1. Kitchri
   
2. Chuti Kitchri
3. Kedgeree

Roast Masala Lamb

Ingredients

1 4-5 lb lamb leg; deboned (ask your butcher)

Marinade:

1 large lemon; juiced

3-4 garlic cloves; crushed

3 inch ginger; grated

3-4 green chillies; minced

Salt

Sauce:

2 large onions; chopped fine

2 tablespoons oil

1 tspn cumin seeds

2 inch piece of cinnamon

3-4 cloves

2-3 cardomom pods

2 tspn tomato puree

½ cup water

1 tablespoon cumin and coriander powders

½ tspn tumeric

Method

Mix the marinade in a large glass dish, and marinate the lamb for overnight in the fridge.

Next day:

1. Heat the oven to 220^oC.
2. Heat the oil in a pan, add the cinnamon, cardamom, cloves; cumin seeds, cook for about 3 minutes, the cloves and cardamom should have puffed up
3. Add the onions and fry until they are a rich golden brown, to save time, you can buy prefried onions - available in Indian shops.
4. Add the tomato puree and water, cook for about 5 minutes, add the tumeric, cumin/coriander powders.
5. When the sauce has cooled, apply it to the meat.
6. Place the lamb in the hot oven for 20 minutes, lower the heat to 200^oC and cook for 15 minutes per lb. For example for a 5 lb leg, you will need 1 ½ hours. This timing gives a fairly rare roast. If you like it well done increase the time by another 30 minutes.
7. Remove the meat and place in a large dish and let it rest for 20 minutes, remove the sauce from the baking dish and place a gravy boat
8. Slice the meat and serve with the sauce.
9. 

We served it with herbed pilau rice and spicy sweet corn.

Spicy Prawns with Aubergines and Potatoes

I am back after a long break. Ready to blog recipes with a vengeance so watch this space!

This dish is a bit like ringra bateta jo shaak with prawns, delicious. We had that for our dinner yesterday with our usual Friday dal, mani and rice.

Ingredients
1 lb tiger prawns; peeled and deviened
2 tablespns oil
2 medium onions; chopped fine
2-3 cloves garlic; minced
1 inch ginger; grated
1-2 green chillies; minced
1 400g tin peeled tomatoes; liquidised
1 tspn tomato puree
1 large aubergines; cubed
3 medium potatoes; cubed
½ teaspn cumin seeds
½ tspn mustard seeds
2 heaped teaspns cumin/coriander powder
¼ tspn turmeric
Salt to taste

Chopped coriander leaves to garnish (optional)

Method

Heat the oil in a large pan, Add the garlic, ginger and chillies
Add the prawns, cook for a few minutes; remove
Add the cumin and mustard seeds, once they have popped add the onion and fry until golden brown.
Add the tomatoes, tomato puree, , decrease the heat and cook for 7-8 minutes, until it is like a thick sauce, then add the cumin, coriander and tumeric powders, and mix and cook for a few minutes.
Add the potatoes, mix so the potatoes are coated with the tomato sauce, cover and cook about 7-8 minutes. Then add the aubergines and mix.
Cover and simmer for about 15-20 minutes until the potatoes and the aubergine is cooked.
Add the cooked prawns, stir and cook for 2-3 minutes, so that the prawns are warmed through.

Serve with bajra rotla or chapati

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Seekh Kebab

1 lb lean lamb mince
1 medium onion,
4 cloves garlic;
2 inches fresh ginger;
3 - 4 green chillies;
1/2 cup fresh chopped coriander
1/2 cup fresh chopped mint leaves
2 slices of bread
Juice of 2 limes
1/2 tspn garam masala
Salt to taste
red pepper / onions / coriander for garnish


Method
1. Place the mince lamb in a bowl
2. Place the bread in a food processors to make fresh bread crumbs; add to the mince
3. Place the onions, garlic, ginger, chillies, coriander and mint leaves; lime juice in the food processor;
4. Grind and add to the the mince with the salt and garam masala. Mix
5. Place in the fridge for about an hour.
6. Divide the mixture into 20 lumps
7. wet hands and shape into long sausgages on the skewers; should be 4-5 inches long, place in bbq or grill
8. Grill or broil about 4 minutes on each side.
serve with finely chopped salad, mint raita and pitta bread