Showing posts with label boiled. Show all posts
Showing posts with label boiled. Show all posts

Sep 7, 2016

Punjabi Dhaba Style Egg Curry

Punjabi Dhaba Style Egg Curry eggs, anda, tomato, curry, boiled, non veg, easy, recipe, indian, curry, spicy, simple,

Punjab is a region in northern India and a dhaba is a typical inexpensive roadside restaurant you'll see all over South Asia. This egg curry is a great example of the simple and delicious food you'll find served at any traditional dhaba. A boldly spiced tomato and onion sauce tops crispy fried eggs in this traditional dish. So easy to make and pairs perfectly with rice, rotis, or parathas for a fantastic Fall lunch or dinner!

Punjabi Dhaba Style Egg Curry anda, tomato, curry, boiled, non veg, easy, recipe, indian, curry, spicy, simple

As I've said before, Nepali eggs are just incredible. Look at those beauties in the photo above! Those would be like grade AAA super jumbo premium eggs in the US. I don't normally even care for eggs that much but these buttery, saffron yolked Nepali eggs are something else. We get them so fresh they're still warm here in Nepal but older eggs work better for this dish. Yes, fresh eggs stick to their shell and don't make for smooth hard boiled eggs when peeled. Frying the hard boiled eggs gives them more texture and extra flavor. If you don't have time to fry the hard boiled eggs or don't wish to, just score them shallowly with a knife so they'll soak up some of that spicy sauce.

5-6 hard boiled eggs, shelled
3 TBS cooking oil or ghee
3/4 C onions, sliced thinly into half moons
1 cassia leaf/tej patta
1&1/2 inch piece cassia bark/dalchini (or cinnamon stick)
2 tsp garlic/lahsun paste
2 tsp ginger/adrak/paste
1 tsp salt
2 tsp kasoori methi/dried fenugreek leaves
Grind until smooth for masala:
4 tomatoes/tamatar, chopped roughly
2 tsp garam masala
2 tsp cumin/jeera
2 tsp coriander/dhania, ground
2 tsp Kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne powder)
3 green cardamoms, elaichi
3 cloves/laung
1/4 tsp turmeric/haldi
Here's what to do:
1) Grind all ingredients listed under masala to smooth paste in mixie, blender or food processor and set aside. Heat oil in deep, heavy bottomed skillet or kadhai for 7 minutes. Sprinkle one teaspoonful of salt in hot oil. Fry shelled hard boiled eggs for about three minutes on each side in hot oil until golden brown. Remove eggs from  hot oil and set aside on plate.

2) In the same oil and pan fry onions until golden brown, this should take about 7 to 9 minutes.

3) Add cassia leaf/tej patta, cassia bark/dalchini, garlic paste, and ginger paste. Fry for 2 minutes or until raw smell has left garlic paste. Add ground masala paste from step 1 to fried onion mixture, stir well. Crumble dried fenugreek leaves/kasoori methi into mixture, stir well and allow to simmer for 5 minutes. If mixture begins to stick or scorch reduce heat, add 1/4 cup of water, stir well, and continue simmering.

4) When oil separates and floats to the top of the simmering masala mixture your sauce is ready. Add fried hard boiled eggs to sauce, stir well, and allow to heat through for 3-4 more minutes. Salt to taste and serve with rice or rotis.

Mar 16, 2016

Tips & Tools: Preparing Paneer

Paneer is a fresh cheese made by coagulating hot milk with lemon juice or vinegar. The whey is then drained from the curds and gathered in a cheesecloth or muslin bag before being pressed into blocks for ease of use. This versatile cheese does not melt and so may be prepared many different ways. I'm going to do a brief overview of four ways that paneer is commonly prepared in South Asian cooking: crumbled, simply cubed, cubed and fried, and a possibly "never before seen on the internet" exclusive- Kashmiri style "tsaman."

Three methods of preparing paneer:
1) Crumbled- Paneer can be crumbled and used a a garnish atop dishes or pan fried with spices to make a "bhurji." I don't really care for using paneer this way so I don't have a photo for you.

2) Simply cut into cubes- Just slice the paneer into cubes. The paneer can then simply be stirred into a sauce or gravy. Cubes of paneer can also marinated before skewering and broiling like a kebab for tandoori paneer or paneer tikka.

Plain, cubed yummy paneer.
3) Cubed and fried- For a bit of extra flavor and texture cubed paneer can be shallow fried to a create a delicate golden brown crust. This can also be useful if your paneer is particularly crumbly and or falling apart. Be sure to heat the oil for 7-9 minutes before you fry the paneer or the cubes will stick to the pan. A teaspoon of salt sprinkled into the hot oil will help prevent the paneer cubes from sticking also and give the paneer a bit of a flavor boost by forming a salty crust.

Get that oil really, really hot and add a teaspoonful of salt before you start to fry the paneer cubes.  If you don't get the oil hot enough the paneer cubes will stick and you'll have bhurji!
Lovely golden brown shallow fried paneer cubes. Well, at least some are cubes anyway.

3) Kashmiri style paneer or "tsaman"- I have never seen this technique shown online and only once in a cookbook. "Tsaman" is the Kashmiri word for paneer. Kashmir is too high in altitude for water buffaloes so the cheese is made from cow's milk and can be a bit rubbery or crumbly in it's plain state due to the lower butterfat content. Kashmiris prefer a spongy, soft texture in their paneer. To get this texture the tsaman is boiled with a bit of turmeric then drained. The cheese contracts and melds together when boiled which results in this unique texture. The turmeric in the water renders the outside of the tsaman a brilliant yellow hue. Then the tsaman is shallow fried in salted oil to give it a bit of a crispy salt crust on the outside. The delicately crisp crust contrasts beautifully with the soft, sponge-like inside. This is where a lot of restaurants and recipes get Kashmiri tsaman dishes wrong, they don't boil the paneer first to get the authentic texture. Kashmiris also cut their tsaman in rectangular blocks rather than cubes, almost resulting in a "paneer cutlet" of sorts.

Slice the paneer into rectangles about 2 inches long by 1&1/2 inches wide by 3/4 inch thick.
Drop the tsaman into water in a large stock pot with 1/2 teaspoon turmeric. Make sure the tsaman is covered by at least 2 inches of water. Heat until water just begins to boil. 
When the water just begins to boil the tsaman will float and look like this. See how it has contracted and shrinks up a bit? Remove the tsaman from the liquid and allow to drain while you heat the oil.  As the cheese is quite soft at this stage I usually put it in the refrigerator on a plate to firm up and make it easer to handle. Don't throw that turmeric/whey water away! You can use it like stock in other recipes or even to fertilize plants.

Shallow fry the tsaman in hot, salted oil to a golden brown.
Your tsaman is ready!
As you can see the tsaman turned a beautiful bright yellow hue from being boiled with the turmeric. The shallow frying gives it a delicately crisp browned crust. Inside, the tsaman is quite soft and spongy from being boiled. If you look closely you can see the tiny holes where the butterfat has melted together with the whey, that's what causes the textural change. Yes, this is a tedious extra step. We usually buy a kilo of paneer about once a month. I cut it all up, then boil and fry the entire kilo at once. I store the prepared tsaman in an airtight, sealed container in the refrigerator for up to two weeks. Whenever I want to make a dish, I simply take out as many tsaman pieces as I'd like to make dishes such as tamatar tsaman, or haak tsaman. 

That concludes my brief survey on preparing paneer. If you have any questions about the above techniques please feel free to ask in the comments below.

Curry on,

Related Posts Plugin for WordPress, Blogger...