The other method is the one pot method, a quicker version.  Where we need to do the tempering step first and then boil the water, add the spices and then cook the rice, all together in one pot, It can be cooked in a sauce pan or a pressure cooker or a rice cooker.  One pot method yields you with a rice, full of flavours from the Cumin/Jeera and the Spices. Here you need a perfect measurement for Rice Water Ratio and that's 1:11/2(Rice:Water).

Coriander Leaves - a few

KASURI METHI - DRIED FENUGREEK LEAVES

     Kasuri Methi is one common ingredient found in North Indian Cooking.  It is nothing but Dried Fenugreek Leaves, a simple herb used in Indian Cuisine which enhances the flavour of the dish it is added into giving a distinct aroma. Kasuri Methi/Kasoori Methi is a herb prepared by drying fresh Methi/Fenugreek Leaves.  This herb called Kasuri Methi in Hindi is commonly misspelt as Kasturi Methi.
     Introduction to this wonderful herb was along with the Butter Chicken recipe from an old cookbook which asked for Kasuri Methi, searching through the available glossaries then, I found that it was dried-fenugreek leaves.  My first attempt cooking Butter Chicken went without Kasuri Methi.  Though I had used fresh Methi Leaves while cooking Methi Thepla/Methi Paratha and have added them in Dhal Curries. I had never used dried fenugreek leaves then and it was an all new ingredient for me.
      Initially went for a store-bought one and it had been one of the must-have Herb in my pantry since then. I used to make it by myself while I was in India. You can always buy fresh Methi Leaves from the street vendors who sell Greens/Spinach.  Among the local varieties of Greens, they always have few bunches of Methi Leaves(Menthiya/Venthiya Keerai). My mother on the other hand always has a patch of these greens in her vegetable garden. So I always had ready availability of these Greens and the dried ones.
     After moving to Malaysia, I found difficult getting fresh Methi Leaves in the market.  And searched for Dried ones in Indian Stores in vain.  My attempts of growing Methi/Fenugreek also didn't yield good results, I should say that earlier while I was in India growing Methi had never failed me.  But I am not sure why I couldn't grow it here.  Left alone the idea of making Kasuri Methi at home. I complained about this to my Mother and since then she meticulously dries it up and sends me a supply of Kasuri Methi(Dried-fenugreek Leaves) from home.  The dried leaves impart a smell and a whole lot of box with other goodies will have a unique smell, reminiscence of home and Kasuri Methi combined together. This smell has become so acquainted into my senses that I can even smell it right away.
      Dried Fenugreek Leaves or Kasuri Methi is an important herb in Indian cooking especially in North Indian Cuisine. It is usually added as a flavouring agent. I love using them and my daughter loves dishes with Kasuri Methi. She says it glams up any simple recipe with its unique aroma. Well, talking about how to make Kasuri Methi at home, it is an easy job. You can start by trying your hand with few left-over Methi Leaves sitting in the fridge, ready to wither & dry. Don’t discard it, you can dry it up to make Kasturi Methi. You can flavour your Curries, Dhals, Raithas, Pulaos and Parathas with this simple herb, and you will definitely love the flavour it will bring to your basic dishes.

HOW TO DRY METHI/FENUGREEK LEAVES AT HOME

KASURI METHI - DRIED FENUGREEK LEAVES

 

Method 1 - Sun-dried

• Pluck fresh Methi/Fenugreek Leaves from the stem and discard the stem.
• U can use the tender Stems, if doing so chop it finely.
• Once done, wash the leaves well so that the dirt washes off properly. 
• Allow it to drain in a Colander.
• Wipe off any extra moisture using a clean kitchen towel.
• Spread the washed Methi/Fenugreek Leaves on a clean Cloth.
• Let it dry for about 12 hours in direct sunlight.
• After 12 hours, give it a stir and then again dry it for a day. 
• You can drythe leaves until they are dry and crisp.
• Once you feel the leaves have dried and have a crispy texture, the leaves are ready to be stored. 
• Take it and crush it with your hands.
• Store it in an airtight container.
• Stays good for a long time.  For longer shelf life, can store it in the freezer.

Method 2 -  In a Microwave Oven

Culinary Uses of Kasuri Methi:

BUTTERMILK FRIED CHICKEN

     Here is a basic yet delicious recipe for Buttermilk Fried Chicken, with a crisp crust and luscious juicy & succulent interior.  This is an easy recipe and you can expand your fried chicken repertoire.  With the Christmas Season and the festive mood nearing, this Buttermilk Fried Chicken recipe can be an easy add-on, in your Party Menu.  Just a few simple techniques and there you go with a crispy fried chicken.  The perfection of this Buttermilk Fried Chicken totally lies on the amount of time the chicken is left in the marinade, the ratio of ingredients in their flour coating, the frying temperature & timing.
     Buttermilk tenderizes the Chicken Pieces.  I like to leave the Chicken Marinated in the refrigerator for at least a day, which totally gives a juicy, succulent fried Chicken.  Longer the time better the texture.  I do this for most of the recipes which call for leaving the meat in the marinade like Chicken 65, Beef 65, Tandoori Chicken, Chicken Tikka, Chicken Lollipops etc.,
     Once the Chicken pieces are marinated, the next big step is to toss them in Seasoned flour.  This is the main step which gives the needed crispiness to the fried Chicken.  So what goes into the Seasoned flour matters a lot.  I tried experimenting it with a combination of different flours until I got the preferred crispy texture. So my technique to get really CRISPY BUTTERMILK FRIED CHICKEN is to dredge the marinated chicken pieces in a combination of All-Purpose Flour & Corn Flour.  Then comes the seasonings you want to add into the flour. Garlic Powder, a pinch of Red Chilli Powder/Paprika and if your Indian taste buds demand a Desi touch feel free to add some Garam Masala/Tandoori Chicken Masala. Mainly keep the flour mixture dry for the crispy end result, so no wet ingredients into it.  Baking Powder also does its job in getting the needed crispiness.
      Next step is frying the Buttermilk Chicken.  Use your choice of vegetable oil and deep fry the chicken pieces in a deep pan.  Let the flame be at medium-high and the Oil hot enough. Work in batches and avoid overloading the pan. If you over crowd the pan with Chicken Pieces, the temperature may drop too much, which will make the coating break apart from the Chicken pieces.  So fry just a few pieces at a time. Fry the Chicken Pieces for about 15 -25 minutes, until the Chicken Pieces are cooked and turn into golden brown in colour.
    Once fried, remove it from the Oil and line it up in a wire rack.  Serve crispy Buttermilk Fried Chicken with your choice of accompaniment.


For a detailed Recipe on HOW TO MAKE BUTTERMILK, Click here...

Cuisine - Around the World
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15- 20 Minutes
Marination Time - Overnight / 3-4 Hours
Cooking Time - 20 - 30 Minutes

For more Recipes with CHICKEN, Click here...

HOW TO MAKE BUTTERMILK FRIED CHICKEN

BUTTERMILK FRIED CHICKEN

INGREDIENTS:

To Marinate:

For the Flour Mixture:

For Deep-frying:

METHOD :

To Marinate:

• Clean, Wash and cut the whole chicken into 8 pieces.
• In a large bowl, add The Chicken Pieces along with Buttermilk, Turmeric Powder, Red Chilli Powder, Ginger Garlic Paste & a dash of Salt.
• Mix until the Chicken Pieces are well well coated with the ingredients.
• Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.

For Buttermilk Fried Chicken:

• Mix the All-Purpose Flour, Corn Flour, Baking Powder along with a dash of salt & Pepper Powder in a wide bowl and keep it aside.
• Remove one Chicken Piece from the marinade at a time and immediately dredge it with the flour mixture.
• Make sure the Chicken Pieces are completely coated with the flour mixture.
• Follow the suit for the rest of the Chicken Pieces.
• Meanwhile, heat Oil in a deep pan on a high flame.
• Let the oil smoke off.
• Now reduce the flame to medium-high and deep fry the coated Chicken Pieces.
• Fry few pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
• Turn & fry the chicken so that it browns evenly,
• Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
• When chicken is done, drain it on a wire rack to keep Buttermilk Fried Chicken crispy.
• Serve Buttermilk Fried Chicken hot, with your favourite accompaniment.
• Serve it with your choice of Sauces, dips or Salads.

NOTES:

• To save time & added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
• Longer the marination time, better the texture.
• Before dredging the Chicken pieces into the flour, make sure that the pieces are dripping with the marinade.
• Do not bloat it off.
• The wetness from the marinade helps to get the pieces well coated with the flour and make an appealing crust.
• Use a large wide bowl and an excessive amount of flour, so the chicken can be tossed around without a lot of handling.
• Excessive flour also ensures that the brine doesn’t turn the dry mixture into a batter, which will make the coating doughy.
• Another important aspect is to make sure your oil is hot enough.
• Next thing is don’t overload the pan while frying the Chicken Pieces
• Overcrowding the pan may cause the temperature of the oil drop, which will make the coating break apart from the Chicken pieces. 
• Deep fry the Chicken pieces on a medium-high flame.
• Wings should take about 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes. 
• Frying time totally depends upon the size of the Chicken Pieces and the temperature used to fry it.

 

CHICKEN TIKKA MASALA WITH OVEN GRILLED CHICKEN TIKKA

     When it comes to most popular North Indian Curries, Chicken Tikka Masala tops the list along with Murg Makhani & Kadai Murg. It is one of the most ordered side dishes in an Indian restaurant around the world. A classic Indian type of Curry which found its origin in Britain. Cooking & serving Classic dishes at home is always an art. Getting it perfected with a taste that equals to the ones served in a restaurant was my all-time target when it came to Side dishes like Murg Makhani, Kadai Murg and Chicken Tikka Masala.  Simple nuances to get the flavour, creamy & rich texture along with soft and succulent meat is the secret behind the perfection of such curries.  All the more we can easily customize to suit our palate, make it healthy and equally tasty.
     Authentic Chicken Tikka Masala is usually made with Chicken marinated in Yogurt & a wonderful combination of Spices, skewered and char-grilled in a Tandoor for incredible smoky flavours. For the sake of making this recipe much easier for us to make at home, I have grilled the Chicken Tikka in an Electric Oven while keeping those amazing flavours & texture intact. Boneless Chicken Pieces suits best for the recipe.  Marinating the Chicken pieces helps to keep the meat juicy, tender, soft and succulent.
     When it comes to Chicken Tikka Masala the gravy should be thick and creamy.  The base is prepared with a combination of pureed Onions and Tomatoes along with Spices.  Pureeing the Onions and Tomatoes gives a creamy rich texture & freshly ground spices gives a wonderful aroma to Chicken Tikka Masala.
     The authentic taste of Chicken Tikka Masala sprouts literally from the smoky flavour and the use of fresh ingredients & spices. Chicken Tikkas are basically cooked in a Tandoor before adding them into Chicken Tikka Masala, which gives a smoky flavour to the Curry.  When you alternate the method what you lack in the curry is the smoky flavour. To fake the smoky smell which gives an authentic taste and flavour to the Chicken Tikka Masala, I have given a method below...



Cuisine - North Indian, Pakistani
Course - Side Dish
Difficulty - Medium
Spice Level - Medium
Serves - 6
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - 1 Hour /Overnight
Cooking Time -1 -11/2 Hours


For more CHICKEN Recipes, Click here ...

HOW TO COOK CHICKEN TIKKA MASALA WITH OVEN GRILLED CHICKEN TIKKA

FOR CHICKEN TIKKA :

For detailed recipe on HOW TO MAKE OVEN GRILLED CHICKEN TIKKA, Click here...

OVEN GRILLED CHICKEN TIKKA

INGREDIENTS :

For Chicken Tikka Masala :

Chicken Tikka Pieces - 500 Gms
Onions - 3 Nos.
Tomatoes - 3 Nos.
Ginger- Garlic Paste - 3 Tspns
Coriander Powder - 3 Tspns
Red Chilli Powder  - 2 Tspns
Spice Powder - 2 Tspns
Kasoori Methi - 2 Tbspns
Thick Yogurt (Curd) -  2 Tbspn
Oil - 3 Tbspns
Butter - 3 Tbspns
Salt - To taste
Sugar - 1 Tspn

For Spice Powder :

Fennel Seeds - 1/2 Tspn
Cloves - 6 Nos.
Bay Leaves - 2 Nos.
Cinnamon 1" piece - 2 Nos.
Green Cardamom - 3-4 Pods
Black Cardamom - 1 No.

Soak and Grind :

Almonds/ Cashew nut - 8-10 Nos.
Fresh Cream - 1 Tbspn

To Garnish :

Coriander Leaves - Few
Kasuri Methi - Few Strands
Fresh Cream - 2 Tbpsn (Optional)

METHOD :

• Dry roast the ingredients for the Spice Powder on a low flame until aromatic, except Green Cardamoms (add it while grinding). 
• Grind it into a fine powder.
• Soak Almonds/Cashew nuts in Warm Water for about 20-30 Minutes and grind it into a fine paste along with Fresh Cream.
• Cook Chicken Tikka in an Electric Oven and keep it aside.
• Grind Onions to a paste and puree the Tomatoes.
• Heat Oil and half of the Butter in a pan and saute the ground Onions & Ginger-Garlic paste until fragrant on a low flame.
• Add Tomato puree, Kasoori Methi, Yogurt/Curd and mix well. 
• Leave this on a low flame for few minutes until the raw flavour goes.
• Can add the leftover marinade from the Chicken at this stage.
• Add Red Chilli Powder, freshly ground Spice Powder, Coriander Powder and saute until oil separates from the gravy.
• Add Oven Grilled Chicken Tikkas to the Chicken Tikka Masala and leave it on a low flame for few minutes.
• Pour in the  Almond/Cashew & Fresh Cream Paste to the Chicken Tikka Masala and mix well.
• Leave this on a low flame for about 5-7 minutes.
• Cook until the Chicken Tikka Masala reaches the desired consistency.
• Adjust the consistency of the Curry to your preference.
• Melt the remaining Butter in another pan and pour it over the gravy.
• Garnish Chicken Tikka Masala with finely chopped Coriander Leaves and few strands of Kasuri Methi.
• Serve Chicken Tikka Masala hot.
• Chicken Tikka Masala can be served along with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with Steamed White Rice or Basmati Rice.
• Chicken Tikka Masala pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.

NOTES :

• Boneless Chicken Pieces suits well for the recipe.
• Marinating the chicken pieces for a longer time yields juicy and succulent meat in Chicken Tikka Masala.
• I have not used any food colouring. 
• If preferred can use few drops of reddish-orange food colouring to the Chicken Tikka Masala.
• Can adjust the amount of Red Chilli powder to suit your Spice Level.
• I have used Kashmiri Chilli Powder in the Gravy, which is less spicy and gives a bright red colour to the Chicken Tikka Masala.
• Can grind some Raisins/Dates along with onions for a sweeter taste. If doing so avoid adding sugar.
• If you prefer tanginess in the Curry, add few drops of lemon juice just before serving.
• If you don't have kasuri methi, can substitute it with 1/4 tspn of dry roasted and powdered fenugreek seeds. 

 

A QUICK TIP :

FOR A SMOKY TANDOOR FLAVOUR :

     When Chicken Tikka Masala is ready, make a small bowl shape with an aluminium foil with few Tspns of Oil or Butter and place it on top of the curry(floating).  Heat a Briquette of Charcoal on an open flame till red hot & gently drop the hot charcoal into the aluminium foil bowl and cover it immediately.  Also, cover the dish tightly.  Remove the aluminium foil just before serving and discard it. The curry would be infused with the smoky flavour.

Can try this method while cooking dishes like,
BUTTER CHICKEN/MURG MAKHANI
TANDOORI CHICKEN IN OVEN, 
OVEN GRILLED CHICKEN TIKKA
CHICKEN MANDI, 
KADAI CHICKEN/CHICKEN KARAHI,
CHICKEN TIKKA MASALA,
BIRIYANI etc.,

     

CHRISTMAS/NEW YEAR EVE MENU

     There are numerous Christmas/New Year Eve Menu from all Around the World that bring a taste unique to the land and there are various menus which could be taken as inspiration too. Even there are food traditions strictly followed related to each festival around the world. For each New Year, every culture summons upon specific food for good luck for the next 365 Days, food that connotes Prosperity, Health and Good Luck.
     But what I can always flaunt is the set of Recipes I usually cook up for a Party, very much Indian to heart with a combination of dishes from various Regional Cuisines and a few from Around the World along with traditional must-have Dishes. In my opinion, Festival is always synonymous not to good food but to GREAT FOOD.
     Let me bring you a new set of menu choice for this year's Christmas/New Year Eve Menu.  Here I have tried to bring out a collection of those recipes put together for a quick Menu Planning. Throw your Party with a fabulous selection of Recipes in an Indian style, including Traditional Cakes, Home-made Wines, recipes for Appetizers, Indian Breads, Side Dishes, Flavoured Rice, Raithas and finish off your meal with a wonderful combination of Desserts & Drinks.

CHRISTMAS/NEW YEAR EVE MENU :

Let's begin the Party with...

Cakes & Wine 

CAKES & WINE

FIRST COURSE :

Appetizers/Starters 

APPETIZERS/STARTERS

 

SECOND COURSE :

  IDIYAPPAM-MUTTON PAYA /BUTTER NAAN WITH CURRIES

INDIAN BREAD & CURRIES

THIRD COURSE :

  CHICKEN/MUTTON BIRIYANI WITH SIDE DISHES & RAITHAS

 

• Plain Naan – the simplest form served as such.
• Butter Naan – which is brushed with ghee or butter.
• Garlic Naan – topped with crushed garlic and butter.
• Kulcha  – topped with onions/scallions.
  
• Keema/Afghani Naan – filled with minced lamb.
• Roghani Naan – sprinkled with sesame seeds.
• Peshawari Naan and Kashmiri Naan –  slightly sweeter version, filled with a mixture of nuts and raisins/dates.
• Paneer Naan – stuffed with a Paneer and flavoured with mild condiments.
• Amritsari/Aloo Naan – stuffed with mashed potatoes and spices from Amritsar, India. 

Cuisine : North India, Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, TajikistanCourse : Main Course
Difficulty : Medium
Serves : 3-4
Yields : 24 Pieces of Naan
Author : SM

Preparation Time : 15-20 Minutes
Leavening Time : 3-4 Hours
Cooking Time : 20 - 30 Minutes

HOW TO MAKE BUTTER NAAN

INGREDIENTS :

 

For Butter Naan:

 

METHOD:

• Activate the Yeast in 1/4 a cup of Warm Water along with 2-3 teaspoons of Sugar and leave it aside to ferment.
• Sieve the Flour along with Baking Powder and Salt once.  
• Add Sugar and Butter to the flour and mix well.  
• Make a well in the centre and pour the Curd and Yeast mixture.
• Make a soft dough by adding the required amount of milk, little by little.
• Add melted Ghee/Oil to the dough and knead it again for 3-4 minutes until the dough is pliable.
• Cover the dough with a wet cloth and keep it aside for 4 hours or until the dough doubles up.
• Once the dough has doubled up, knead it again. Keep it aside for an hour(if time permits).
• Take one big orange sized amount of dough and roll it out, as for chapatis, but a little thicker.  
• Cut it into half or you can roll it out into triangles, or into teardrop/oval shape.
• It can be rolled into a circle and then cut it into two/four or roll it out into any desired shape.