Tandoori Jheenga - (Prawns Roasted in Clay Oven)


Ingredients : 12 Jumbo (big sized) prawns
For First Marinade : 4 tbsp lemon Juice, 5 tsp garlic paste, 2.5 tsp ginger paste, 3/4 tsp kashmiri red chilli powder, 1/2 tsp salt.
For Second Marinade : 100 gms yoghurt cheese (chakka dahi), 1/4 cup fresh cream, 2 tbsp lemon juice, 4 tsp garlic paste, 2 & 1/2 tsp ginger paste, a pinch of carom seeds (ajwain), 1 tsp Kashmiri red chilli powder, 1/4 tsp green cardamom (hari ilaichi) powder, 1/4 tsp cinnamon (dalchini) powder, A pinch of clove (laung) powder, A pinch of mace (javitri) powder, A pinch of star anise (chakriphool) powder, skewers for grilling, 2 tsp butter for basting
Preparations : Shell and de-vain the prawns, however retain the tail. Mix all the ingredients of first marinade thoroughly. Marinate the prawns evenly and set aside for 15 minutes. After 15 minutes drain the excess moisture by holding the prawns afloat.
Mix all the ingredients of the second marinade thoroughly. Marinate the prawns evenly. Refrigerate the marinated prawns for 1 hour. Skewer the prawns, touching each other but not overlapping.
Roasting or Grilling : Roast in a moderately hot tandoor or grill on a live charcoal or grill in a pre-heated oven at 400 deg. F, for few minutes. Remove, baste with butter and roast or grill again for 1 minute. Serve hot with green salad.

Tuvar Dal Amti (Pigeon Pea Appetiser)


One of the jewells of the coastal Maharashtra cuisine, which can be taken as a soup along with main meal or can be a part of main meal replacing varan (lentils) mixed with rice.

To Make : 6 servings.

Ingredients : For Amti : 125 gms (1/2 cup) tuvar dal (pigeon pea), picked and washed, 5 cups water, 1/4 tsp turmeric powder, 1.5 tsp salft, 2 tbsp tamarind pulp, 2 tbsp desiccated coconut, 1 tbsp jaggery, 

For Tempering : 1 tbsp ghee, 1 tsp mustard seeds, 4 garlic cloves, minced 6 green chillies, minced, 8-10 curry leaves, 1/2 tbsp finely chopped coriander leaves.

Method : Place tuvar dal with water, turmeric powder and salt in pressure cooker and cook under pressure for 8-10 minitues. Allow the pressure to fall on its own before opening the lid. Add tamarind pulp, desiccatec coconut and jaggery and cook stirring occasionally for 2-3 minutes. Set aside. 
Heat oil in heavy-bottomed pan. Add mustard seeds and when splutter add garlic, green chillies and curry leaves and stir for few seconds. Pour the dal mixture over the tempering and simmer on low heat for about 5-6 minutes.
Sprinkle coriander leaves and stir. Remove and serve hot. If desired, amti can be served with boiled rice in main meal.

Desi Cuisines Ruling the World


Ever since he came to India, Italian chef David Rocco has piled on 15 pounds (6.8 kg) thanks to spicy daals, delectable chicken tikkas and toungue-tingling biryanis. So impressed is he with the desi cuisine that he is planning a new TV series on Indian Food.
"I am working on a series on Indian food. My show 'Dolce Vita' has become of interest for people across the world and I received e-mails from INdian fans asking me to come. So I had talks with FOX Traveller and here I am. I find a lot of similarity between Indian and Italian food and culture." said Rocco. Rocco will begin shooting the series from February. 
"The surprising thing in both places is that within a 10 km radius, one can find the same dish being made in 25 different ways. The nature of my current trip is to explore Indian food, the ingredients and find out what makes Indian food tick," he said.
So far, he has been loving the experience and says "it's been life-changing".
"I came to India to explore fixed. And it is evident that I have loved it. I have put on 15 pounds;  I have had no discipline on eating and everyone has just been feeding me - chai, food, snacks, and they keep giving second helpings here! I love it, " he said.
The 42-year old chef, known for his shows "Davind Rocco's Dolce Vita" and "David Rocco's Amalfi Getaway", says his understanding of Indian food has improved since he came here.
"I have tried some Indian stuff in Italy and North America, and my understanding of it is not very naunced. It was not very authentic food, but here I have experienced the real food -- I tried Rajasthani cuisine in Jaipur and in Chennai, I tried various 'dosas' and chutneys. They use some amazing spices. In Delhi, I went to the Bukhara restaurant and the 'dal' was amazing". he added.
As of now, he is scounting the locations for his new series and wants to get into the heart of India for interesting recipes and concoctions.
He has expecially loved 'tandoori' chicken dishes, tomato chutney and Rajasthan's favous 'laal maas'. He also loves the simplicity of the chapati.
With Indian television currently experiencing a boom as far as cookery content is concerned, what is the best recipe for a good cookery show?
"Ithink a good cooking show inpires you to cook, and a bad cookery show is the one which only teaches anyone to cook, "he said, adding that people must cook with immense love and care because food binds people.
Source : The Hitvada

Cashew Coconut Barfi


Cashew Coconut Barfi (To make : 20 pieces)
Ingredients : 125 gm Cashewnuts, 150 gm coconut, Half cup sugar, 50 gms khoya, well crumbled (khoya is nearly dry lump of milk obtained after thickening and dehydrating by boiling), 4 tsp ghee (clarified butter), half tsp ilaichi (cardamom) powder, 8 nos. badam (almond) finely shredded, 2 warq (silver leaves) optional, mound tray or thali greased.
Preparation : Soad cashewnuts in water for about 1 hour. Drain and set aside. Peel brown skin of coconut, grate and set aside. 
Method : Combine cashewnuts, coconut and sugar. Grind coarsely. Place a heavy-bottomed pan on fire. Add ground mixture, stir for about 6 to 8 minutes on medium, add khoya and stir on slow fire for few more minutes. Add ghee, gradually while stirring. Add cardamoms. Stir. When the mixture leaves the side of the pan and forms into a lump, remove on the greased tray and spread evenly. Sprinkle almonds on the top. Roll with rolling pin, very lightly. Allow to cool for about 10 minutes. Decorate with silver leaves if using, cut into the pieces in the tray itself and leave aside for half an hour for maturing. Remove in an air-tight box and serve as and when required.

Kaju Kathli


To make : 20 pieces, approximately.

Ingredients : 250 gms powdered cashewnuts (Kaju), 1 Cup sugar, 1/2 cup water, 100 gms khoya (dried milk), 2 drop rose essence, Silver Foil (warq) optional

1) Place a heavy-bottomed pan on fire and heat sugar and water mixture, stirring consistently after sugar dissolves, to make 2-thread consistency syrup.
2) Reduce flame and add khoya and stir vigorously.
3) When mixed thoroughly, switch off the flame and add kaju powder and the rose essence. Stir and mix well.
4) Remove the pan from fire, allow to cool.
5) Scrap the mixture and form into a smooth ball.
6) Roll the ball, in between the two plastic sheets, to a thickness of 3 mm.
7) Decorate the rolled sheet with silver foil, if using, and allow to set for 3 hours.
8) Cut the rolled sheet into diamond shaped pieces.
9) Store in air-tight jar and serve when required.

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