Showing posts with label authentic. Show all posts
Showing posts with label authentic. Show all posts

Sep 17, 2018

Farida Omar's Chicken Curry

 Farida Omar's chicken curry, recipe, farida omar, chicken, curry, easy, simple, authentic, beginner, guarat, gujarati, indian, south africa, nelson mandela, dullah omar,

Farida Omar is the widow of anti-apartheid revolutionary Nelson Mandela's lawyer, Dullah Omar. Her culinary talents are legendary and her biryanis, curries, and samosas fortified Nelson Mandela, Walter Sisulu, and Ahmed Kathrada during their incarceration. This is Mrs. Omar's classic recipe for the delicious chicken curry her husband would smuggle into Mr. Mandela while in Pollsmoor prison, Cape Town.

Farida Omar's chicken curry, recipe, farida omar, chicken, curry, easy, simple, authentic, beginner, guarat, gujarati, indian, south africa, nelson mandela, dullah omar,

This recipe is from the 2008 book Hunger for Freedom, the Story of Food in the Life of Nelson Mandela, by Anna Trapido. I found this book while perusing The Guardian  a few years ago. The author, Anna Trepido, is an anthropologist and trained chef as well as a food writer and broadcaster. The book is a brilliantly written gastro-political biography of Nelson Mandela's life. Nelson Mandela's food preferences reveal a multi-racial and multi-cultural anti-apartheid alliance where Thayanagee Pillay made coffee for prisoners awaiting trial, Farida Omar had chicken curry smuggled to Nelson Mandela at Pollsmoor Prison, George Bizos cooked Greek lamb on a spit to celebrate victories, and Ray Harmel served chopped liver in times of trouble. From the corn grinding stone of Nelson Mandela's boyhood to presidential banquets, this book is as much a historical work as a culinary reference. The recipes are all well written and amazing too!

Farida Omar's chicken curry, recipe, farida omar, chicken, curry, easy, simple, authentic, beginner, guarat, gujarati, indian, south africa, nelson mandela, dullah omar,
(via)
I couldn't find much information online about Farida Omar. From a South African pal, I have learned that her parents were fruit and vegetable vendors and immigrants from Gujarat. Her husband, the famed anti-Apartheid activist and human rights lawyer Dullah Omar, passed away in 2004. She is the mother of three children and has two grandchildren also. Mrs. Omar and her children continue to be human rights activists in South Africa and around the globe. In 2017 she received the Masjidul-Quds Lifetime Community Service Award in Century City, Cape Town.

Farida Omar's chicken curry, recipe, farida omar, chicken, curry, easy, simple, authentic, beginner, guarat, gujarati, indian, south africa, nelson mandela, dullah omar,
Looking at the simple list of ingredients this might seem like just another average chicken curry. But Mrs. Omar has a few tricks up her sleeve that set her recipe apart from the rest! For a little extra richness, color, and flavor she adds a tablespoon of tinned tomato paste. I've seen tinned tomato paste used in many recipes of the Indian diaspora in Africa and western countries. Tinned tomato paste is preferred because it is less sweet than tinned tomato puree. It is also quite similar in flavor to "bhuna masala." where the tomatoes are fried down to a rich paste for a curry base. She also adds the fresh ginger and ground spices at the end rather than frying them into oblivion with the onions as is frequently done. The ginger and coriander retain thus a bit more vibrancy giving the curry a brighter flavor.

Farida Omar's chicken curry, recipe, farida omar, chicken, curry, easy, simple, authentic, beginner, guarat, gujarati, indian, south africa, nelson mandela, dullah omar,

All in all this a great basic chicken curry for beginners to try or old pros to add to their repertoire. The only changes I have made are adjusting the amount of liquid and the cooking time of this recipe. I increased the chicken stock or water from 1&1/2 cups to 2 cups because the sauce seemed a bit thick. Mrs. Omar stews her chicken for a good 40 minutes, I find both potatoes and chicken both take about 20 to 25 minutes to braise to perfection on my stove. (Perhaps the African chickens Mrs. Omar cooks are the tougher free-range sorts?)  This recipe perfectly demonstrates the traditional building of flavors and complexity in Indian cooking layer by layer. Yet it is not so overly complicated with long lists of ingredients and numerous intricate steps as to be intimidating. The result is a delectably rich, deep red, and vibrantly savory chicken curry! Enjoy!

Ingredients
1 large whole chicken, portioned & skinned
3 TBS sunflower oil or cooking oil of choice
3 green cardamoms/elaichi, bruised with a mortar pestle
2-inch cinnamon stick or piece of cassia bark/dalchini
4 cloves/laung
1 TBS butter or ghee
2 onions, sliced thinly into half moons
2 tsp garlic/lahsun paste
2 big tomatoes, pureed or finely diced
1 TBS tinned tomato paste
1 TBS grated fresh root ginger/adrakh
1 TBS coriander/dhania powder
2 tsp cumin/jeera powder
1 to 2 tsp red chili powder (I used Kashmiri mirch, use less for less heat)
½ tsp turmeric/haldi
2 C chicken stock/shorba or water
6-8 small potatoes, peeled and halved

Here's what to do:
1) Heat cooking oil in large heavy-bottomed skillet or kadhai for about 5 minutes. Fry the cardamom, cinnamon, and cloves in the oil until they release their aroma.

Farida Omar's chicken curry, recipe, farida omar, chicken, curry, easy, simple, authentic, beginner, guarat, gujarati, indian, south africa, nelson mandela, dullah omar,

2) Add the butter and the onions and fry until translucent. Add the garlic and stir through. Cook for about 2 minutes or until the garlic has lost it's raw smell.

Farida Omar's chicken curry, recipe, farida omar, chicken, curry, easy, simple, authentic, beginner, guarat, gujarati, indian, south africa, nelson mandela, dullah omar,

3) Add the pureed tomato and tomato paste and cook over a low heat for 5- 7 minutes to form a thick sauce.
Farida Omar's chicken curry, recipe, farida omar, chicken, curry, easy, simple, authentic, beginner, guarat, gujarati, indian, south africa, nelson mandela, dullah omar,

4) When you see the oil coming to the top of the sauce add the chicken pieces, ginger, coriander, cumin, chili, and turmeric. Stir well.

5) Add 2 cups water or chicken stock and potatoes and bring mixture to a simmer. Cover and allow the curry to braise until chicken is tender and potatoes are very soft.  (This usually takes about 25 to 30 minutes on my stove.) Serve with rice, rotis, and a few fresh chutneys for a complete meal.

Farida Omar's chicken curry, recipe, farida omar, chicken, curry, easy, simple, authentic, beginner, guarat, gujarati, indian, south africa, nelson mandela, dullah omar,

Jun 4, 2018

Tips & Tools: How to Make a Mughal-Style Shorba (Stock) in a Pressure Cooker

shorba, chorba, stock, broth, mughal, recipe, method, mutton, chicken, technique, pressure cooker, easy, traditional, authentic, wazwan, indian, pulao, biryani,

A flavorful stock or shorba is the secret ingredient that will take your savory South Asian dishes from ordinary to exceptional! Get your biryanis bangin' and your pulaos poppin' with this easy recipe using a pressure cooker. 


A royal feast for the Uzbeks, Mughal, 18th century, National Museum of India
The cooking of the ancient Mughals was a veritable riot of flavors, fragrance, colors, experiments, protocol, table manners, traditions, techniques, and textures. At least one hundred different and exquisite dishes were served at each meal. Each dish was prepared by one cook fiercely seeking favor with the emperor. With techniques taken from the Persian and Ottoman empires, the finest of ingredients were combined in elaborate dishes. One such technique was the making of the shorba or stock to imbue savory dishes with umami-rich flavor. The word shorba comes from the Persian term شوربا with "shor" meaning salty and "ba" meaning stew. In today's modern vernacular a shorba has come to mean any sort of soup, gravy, or stew. But in the days of the Mughals, a shorba was a savory bone or meat-based broth.

The Waza!
The Mughals were prolific documenters but we have our own living historian of Mughal cuisine: the waza! The supreme chef of the Kashmiri Wazwan or traditional formal banquet is our living historian. When you taste the dishes of the Wazwan you are actually tasting history. For generations of wazas the dishes and methods of the royal Mughal court have been passed down. And this is whom I've learned this recipe for a classic shorba from. After the waza has chosen the animals and overseen their butchering one of the first things he does is make the shorba.

Gushtaba- famed dish of the Wazwan made of pounded mutton meatballs in a delicate yogurt sauce
This is because the shorba or bone-based stock is what gives so many Wazwan dishes their full, rich flavor. Yakhni, Rogan Josh, Gushtaba, Rishta, Aab Gosht, pulao, biryani, - just about all savory dishes benefit from the addition of a well-made shorba. I've rarely seen a waza add water to a dish. Mughal cooking isn't just grease and masala as some Delhi restaurants might lead you to believe.


The Waza begins to make the shorba by frying the bones he has chosen to make the stock. This gives the shorba a richer, slightly caramelized flavor and achieves the same effect that western chefs get when they roast bones for a stock. In the tradition of the Wazwan, every part of the animal is used. I save up the bony bits and joints from mutton and the necks and backs from chicken in a box in the freezer to make my shorba. The waza makes gallons of shorba in a huge deg over a fire for a Wazwan.  I find a pressure cooker more suited to my needs as I usually only make a little over a liter.



The Waza does not use any sort of fresh herbs or root vegetables except for possibly a few cloves of garlic in making the shorba.  No French mirepoix, German Suppengrün, Dutch soepgroente, Italian soffritt, or Polish włoszczyzna is used in the making of stocks, soups, sauces, and stews as in western cuisines. No bouquet garni of fresh herbs tied with string or placed in a cheesecloth bundle is used either.



Rather, the Waza uses sabut garam masala or the whole spices you'd find ground into garam masala to season his shorba. Black peppercorns, green cardamom, cumin, cloves, cassia bark, cassia leaves, fennel, coriander, black cardamoms, - the list can vary according to each waza. Sometimes even saffron is included for an especially lavish touch. Our waza also adds a few cloves of garlic to the mix, not all wazas do that though.







The whole spices or sabut garam masala are then tied into a cheesecloth sachet called a potli. The waza then places the potli full of spices into the deg or huge urn-shaped pot with the fried bones and some water.








The deg and its contents are then allowed to simmer over a woodfire for hours until reduced to the desired amount. The urn-shaped cooking vessels you see in the above photo are what is called a deg in Kashmiri cooking, they are made of beaten copper and are quite heavy. The shape and craftsmanship of the deg goes back before the time of the Mughals. I prefer to use a pressure cooker as woodfires and giant degs aren't very practical in my kitchen.


After the shorba is completely cooked the waza strains the liquid through cheesecloth to remove most of the solids and particulates. The spice-filled potli is then discarded. Above you can see the huge blue tub partially covered by cheesecloth that the waza's helper strained the newly-made shorba into. Now the shorba is ready to be ladled out for use in the many dishes of the Wazwan - 36 courses minimum!


Bibi's jugaadi or 'make-do' do straining method requires only a collander placed over a pot with a spout. Not quite as efficient as cheesecloth over a tub but it works, it is reusable, and it is using equipment I always have on hand in my kitchen!


Here is Bibi's shorba. I only make shorba for special occasions like Ramadan, Eid, or an Urs when I'll be cooking lots of savory dishes. Right now during Ramadan I make a special mutton or chicken dish every day to send to the mosque for iftar. About a month in advance of when I wish to make shorba I'll start saving mutton bones and or chicken necks and backs in the freezer. Then once a week I'll make a fresh batch of both mutton and chicken shorba and keep it in the refrigerator until needed. A shorba is a simple, healthy, and inexpensive way to give your curries, gravies, sauces, sooups, biryanis, and an amazingly authentic taste!

Ingredients:
5-7 raw mutton bones or 5-7 raw chicken necks and/or backs
5 liter or larger pressure cooker
2 TBS ghee or cooking oil of choice
2 tsp salt (optional but will help preserve the stock/shorba)
5 C water
1 tsp cumin seeds/jeera
1 tsp fennel seeds/saunf
3 green cardamoms/elaichi
2-inch piece of cassia bark/dalchini or cinnamon stick
2 cassia leaves/tej patta
5 cloves/laung
4 black cardamoms/kali elaichi, bruised in a mortar and pestle
10 black peppercorns/kali mirch
3 cloves garlic/lahsun (optional)

Here's what to do:
1) In a 5-liter pressure cooker heat ghee or cooking oil with salt over medium heat for 5 minutes. Add mutton bones or chicken pieces and fry for about 8-10 minutes or until golden brown.


2) Add 5 cups of water and whole spices to browned bones.


3) Seal pressure cooker and heat for 15 minutes or one whistle. Turn off heat but leave pressure cooker sealed on the burner for 10 minutes.


4) Unseal pressure-cooker you should have a nice, rich, brown stock/shorba! Allow to cool to slightly warmer than room temperature.


5) Strain or sieve finished stock/shorba to remove bones and spices.


6) Place the shorba in a sealed airtight container and keep refrigerated until ready to use. You will see the shorba separate with a layer of fat rising to the top. Keep stock/shorba in the refrigerator in a sealed, airtight container for up to two weeks if you leave the layer of fat or up to one week if fat is removed. (You can use the fat scooped off the top just as you would ghee or clarified butter- I use it to fry onions with.)

Ramadan Kareem!

Bibi ;)

May 28, 2018

Ramadan Recipe Round-up!

authentic, beef, Chicken, dates, dessert, easy, laddoos, lamb, Mutton, ramadan, Recipe, round-up, simple,

During the month of Ramadan, Muslims fast from sunrise to sunset, even foregoing water. Food takes on a special significance during this holy fast. Before sunrise Muslims eat suhoor, a big breakfast large enough to to get them through the day. After sunset comes iftar, or the breaking of the fast. Iftar is often a communal and festive affair. Hearty meat dishes and rich desserts are popular during Ramadan as a way to fill up before or after fasting. I've rounded up my favorite Ramadan recipes for suhoor and iftar, as well as for the big Eid-al-Fitr feasts afterward!


Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,
Railway Mutton Curry: During the days of the British Raj while traveling on Indian Railways a British officer complained the mutton curry served was too hot for his liking. An ingenious Indian Railways chef deliciously tamed the fiery curry by adding coconut milkThus "Railway Mutton Curry" became a popular dish in its own right and was served in restaurants as well as railway refreshment rooms and long-distance trains throughout India. An easy and delicious dish to make for Ramadan.

Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,
Karim's Aloo Ghosht (Mughal Style Mutton with Potatoes):  Karim's is the most famous and iconic Mughal restaurant of old Delhi. "Aloo" means potato and "ghosht" is Urdu for mutton. In classic Mughal style, mutton is simmered in a rich blend of caramelized onions, warm aromatic spices, and tangy yogurt until falling off the bone tender. This creates the savory and spicy red gravy so prized by the royals of the Mughal court which perfectly pairs with the creamy and delicate potatoes.

Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,Vikas Khanna's Classic Lamb Curry: the famed Michelin starred chef, restaurateur, and cookbook writer's version of an authentic north Indian curry. Lamb is simmered until tender in a rich gravy infused with traditional aromatic spices. So easy to make, everyone will think you're an award-winning chef when you make this too!



Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,
Mutton Do Pyaaza: "Do" means two or twice and "pyaaza" means onions. As the name implies this classic North Indian dish features a lavish amount of onions. Onions are added in two stages, first slowly caramelized then ground with traditional spices to make a rich brown gravy. The mutton is then braised until tender in this bold mix of rustic flavors. This recipe also works well with lamb, beef, or water buffalo stew meat. Pair with rotis, parathas, or chapattis for a hearty meal.

Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,


Punjabi Dhaba Style Mutton: Punjabi Dhaba restaurants are popular with all members of the traveling public along India's burgeoning highway system, not just Punjabi drivers. This is my version of the traditional North Indian mutton curry served at India's famed Punjabi dhabas. This recipe also works well with lamb, beef, or water buffalo stew meat.



Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,


Nepali Style Chicken Curry: From the heart of the Himalayas comes this delicious chicken curry. Chicken is marinated then slowly simmered until delectably tender in a richly seasoned sauce of traditional Nepali spices. Don't let that long list of ingredients in this recipe intimidate you, this is one of the easiest and tastiest chicken curries you'll ever make!



Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,Kashmiri Style Chicken Curry: From the beautiful vale of Kashmir comes this recipe for a brilliant red chicken curry. The warmth of traditional aromatic spices and crimson Kashmiri chilis are melded in a velvety yogurt based sauce. Crisply seared chicken is then simmered until meltingly tender in this richly aromatic sauce. The Kashmiris enjoy this dish garnished with dried mint or perhaps sultanas and cashews on special occasions.

Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,


Chicken Rogan Josh: Rogan Josh made with mutton is a traditional dish of Kashmir and was introduced by the Persian speaking Mughals. This recipe uses chicken in place of mutton for a delicious red curry. Although lavishly spiced this dish is more aromatic in flavor than fiery hot. The chicken is seared until golden brown then braised until tender in the rich and velvety sauce.




Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic, 
Malabar Style Chicken Curry: A lavish use of spices, tart tamarind, and rich coconut are the hallmarks of Malabar cuisine. This boldly spiced brilliant red chicken curry is typical of Malabar's delicious dishes. Mellowed by sweet and sumptuous coconut milk the spices present as warmly aromatic rather than fiery hot. The sweet and sour tang of tamarind perfectly accentuates the combination of assertive flavors.


Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,
Mughal Style Green Chicken: Mildly spiced but bright with the flavors of fresh mint and cilantro. Ground browned onions, almonds, and yogurt make for a rich gravy. Whenever you see a "Mughlai" recipe you know it's going to include lots of steps- chopping, marinating, frying, cooling, grinding, more frying, and probably then some. Here I've minimized the steps using a few modern techniques. But this recipe will still take at least a good three to four hours to complete.

Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic, 




Labaniah (Saudi Milk and Pistachio Candy): From Saudi Arabia comes this sweet treat. Indian Muslims on Hajj brought milky mithai with them on their pilgrimage to Mecca. The Saudis liked the traditional Indian sweets so much they made their own version! Humble milk powder is transformed into delicious bite-sized candies with the rich flavors of saffron, cardamom, and pistachios in this easy recipe.





Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,


Shortcut Gulab Jamun: Who doesn't love a gulab jamun? Making this traditional sweet treat is a snap with this shortcut recipe. This simple recipe using bread and milk to make gulab jamuns was all over the internet a few years back, so I am not sure where it originated. I've embellished it a bit by infusing the milk used for the gulab jamuns with Kashmiri saffron. The saffron not only gives the gulab jamuns with it's rich flavor and color, but also lends it's golden hue to the syrup as the gulab jamuns steep.


Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,



Date and Crispy Rice Laddoos: Easy, eggless, and no-bake these laddoos are a quick and delicious treat to make! Dates are simmered into a rich caramel then combined with crunchy puffed rice for a delicately crisp and divinely sweet indulgence. Perfect for Ramadan or any other holiday featuring lots of decadent goodies.  



Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic, 






Rose, Coconut, and Cardamom Laddoos: These delicately flavored laddoos are elegant enough to serve as a dessert at a posh dinner party or holiday gathering yet easy enough to make for an after school treat. The classic Indian pairing of light rose, aromatic cardamom, and rich coconut is combined with milky sweetness in this dainty treat!




Wishing you and yours a joyous and blessed Ramadan! 
Love, Bibi



Apr 30, 2018

Mexican-Style Green Beans with Eggs (Ejotes con Huevos)

This authentic recipe for ejotes con huevos or Mexican-style green beans with eggs is an old favorite. A simple to make, nutritious, and delicious way to enjoy green beans! Serve as a traditional Mexican meal with tortillas and beans or with rice and rotis for a South Asian twist.



Summer produce is already coming in by the kilo in my garden! This year I bought five green bean plants from the feed and seed shop down the street. They're a local variety is called "Simi" and if left to develop to maturity they'll become the speckled bean called "Simi"  which is much like pinto beans in my native California. What to do with all those green beans? Nepalis do a simple stir-fry with green beans as do most Indians. But I remembered another green bean dish that I ate at my friend Luz's house as a child. It was always a treat to eat at Luz's house because her grandma made fresh flour tortillas every day. So I emailed Luz and asked her what was that egg and green bean dish called that we used to eat for lunch at her house?


It was ejotes con huevos! A simple, classic Mexican home-style dish combining eggs with two of summer's most bountiful items- green beans and tomatoes. So I googled ejotes con huevos and came up with a lot of recipes that required blanching the green beans first. I do not recall anyone ever blanching green beans as a child in my native California. I have never blanched green beans in my life. I have seen green beans parboiled for 5 minutes before canning. Okies and Arkies boiled them with a ham hock and onion. Posh folks ate them heated out of a can or freezer with perhaps with a pat of butter. Then I found this recipe on the wonderful blog, Mexican Made Meatless that is exactly like what Luz's grandma used to make! The green beans are stir-fried with a little tomato, onion, and spices to desired tenderness - no blanching, boiling, or any other fuss. Then beaten eggs are poured over and allowed to set. It's a one pot wonder! My Kashmiri clan loves it. Sometimes I Indianize it a little by adding a tablespoonful of ginger paste in with the garlic or stirring a little cilantro/dhania in with the eggs. We like to eat it with rice but rotis would pair well with it too. This dish also makes a great filling for a burrito or kati roll when topped with a dollop of red salsa. Any way you choose to try I bet you'll like it!


Ingredients:
1/2 kg or 1 lb fresh green beans, tops and tails removed and cut into even lengths
1 small onion, finely chopped
1-3 green chiles/hari mirch, finely chopped (omit for less heat)
1 TBS garlic paste or 3 garlic cloves minced finely
1 medium tomato, finely chopped
1/4 tsp black pepper/kali mirch, freshly ground
3 TBS cooking oil of choice, or scant amount to cover bottom of pan
4 eggs, lightly beaten
salt to taste

Here's what to do:
1) Heat cooking oil in a large skillet or kadhai with 1 teaspoon salt for 5 minutes. Saute the onions until just softened. Add the chopped chiles and garlic. Cook for about 2 minutes or until the garlic has lost its raw smell.


2) Add the green beans, tomatoes, and ground black pepper. Stir well and cover. Cook until green beans are to desired texture. (This usually takes about 10 to 12 minutes.)


3) Once green beans are to desired texture pour the lightly beaten eggs into the pan. Stir and cook until eggs have cooked through. I usually stir enough to get all the green beans coated with egg then cover the pan and let it cook for three minutes like a frittata. For a more scrambled texture keep stirring for about 2 minutes.


4) Salt to taste and serve. Pair with refried beans, tortillas, and salsa of choice for a Mexican meal OR rice and rotis too enjoy it Indian style.


Happy Cinco de Mayo!

Related Posts Plugin for WordPress, Blogger...

Printfriendly