Showing posts with label red. Show all posts
Showing posts with label red. Show all posts

Jan 18, 2017

Kashmiri Rajma Gogji (Spiced Beans with Turnips)

Rajma Gogji turnips with beans rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

In Kashmiri, rajma means beans and gogji means turnips. We're talking true Kashmiri comfort food in this hearty dish of delicately spiced beans and tender turnips. A truly authentic recipe that can easily be made vegetarian or vegan. Pair this traditional dish with heaps of steamed rice for a delicious meal on a chilly day. 

Rajma Gogji rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

Turnips or gogji are a favorite Winter treat in Kashmir. The turnips you see in the photo above are grown in our garden from Kashmiri seeds. As temperatures drop in the valley root vegetables become a plentiful Winter staple. I have never seen anyone get so excited about turnips as my Kashmiri family. The Kashmiris have many dishes combining turnips with everything from lotus roots (nadroo) to their beloved mutton. Pairing beans with turnips isn't a combination I would have ever thought of but it works! 

Rajma Gogji turnips with beans rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

The dish starts by frying the turnips in salted oil. This is an step many recipes miss. The resulting caramelized salt crust really gives the turnips a bit of extra flavor, texture, and authenticity. The browned turnips are then set aside while a masala base of traditional spices is prepared. A mutton bone is often included in this base for extra flavor. (If you don't have a mutton bone or wish to make this dish vegetarian or vegan just leave it out. There's more than enough flavor in this dish without it.) Then the beans are stewed until soft with the masala making a rich gravy. The fried turnips are then returned to the pot for a final simmer until rendered deliciously tender. Traditional Kashmiri rajma are a tiny variety of kidney beans quite similar to the beans used in the famed Creole dish of red beans and rice. Here I'm using a local Nepali variety of red beans that have a similar rustic flavor and soft texture. Regular kidney beans or pinto beans work well with this dish too. In Kashmir, heaps of steamed rice are served with rajma gogji as well as other Winter dishes like haak maaz(collards with mutton), monji haak (kohlrabi greens), tao mooj (fried daikon radish chutney), and baby potatoes (dum aloo).

Ingredients: 
1&1/2 C dry kidney or pinto beans soaked in 4 cups water with 1 tsp salt for at least 4 hours up to overnight then drained and rinsed (or two 14 oz cans of kidney or pinto beans with liquid)
3 TBS cooking oil or ghee
1/2 C onion, diced
1 mutton bone (optional) 
2 tsp garlic/lahsun paste or 1/2 tsp asafoetida/hing
2 brown cardamoms/kali elaichi, bruised in mortar and pestle
3 green cardamoms/elaichi, bruised in mortar and pestle
4 cloves/laung
2 tsp cumin seeds/jeera
2 tsp ground fennel
1 tsp Kashmiri mirch (or 1/2 tsp paprika plus 1/2 tsp cayenne powder)
1 tsp dry ginger powder/soonth
1/2 tsp turmeric/haldi
1/2kg or 1lb turnips, peeled and cut into approximately the same size

Here's what to do: 
1) Peel turnips and mix with 1 teaspoon salt in a bowl and set aside. Some liquid will come out of the turnips. Heat oil or ghee in pressure cooker with 1 teaspoon salt or deep, heavy bottomed pot for 7 minutes. 

rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

2) Rinse salt off turnips and pat dry. Fry turnips in salted oil until browned on all sides. Set fried turnips aside.

rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,
rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

3) To the same hot oil add diced onion and mutton bone if using.  Cook for 5-7 minutes or until onions are just turning brown. Add garlic paste or asafoetida to onions and fry for 2 minutes stirring well. Add brown cardamoms, green cardamoms, cloves, and cumin seeds to fried onion mixture. Stir well and fry for 2 minutes.

rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

4) Add soaked or canned beans, ground fennel, Kashmiri mirch, dry ginger powder, and turmeric to fried onion and spice mixture. Add enough water so that beans are covered by 2 inches of liquid in pot. If using pressure cooker and soaked beans: seal lid and allow to steam until beans are tender. If using pressure cooker and canned beans: seal lid and allow to steam for one whistle. If using soaked beans and stock pot: bring to a simmer and cook until beans are tender, top up water if necessary. If using stock pot and canned beans: allow to simmer covered for about 20 minutes stirring frequently.

rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

5) When beans are tender add fried turnips to them. Allow mixture to simmer for 10 minutes or until turnips are cooked through. Add 1/2 cup water if liquid gets too low or mixture begins to stick or scorch. For a thicker gravy take a large spoon and smash some of the beans against the side of the pot. The dish is done when turnips and beans are to cooked to desired tenderness. Salt to taste, garnish as desired and serve with mounds and mounds of steamed rice!

rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

Dec 5, 2016

Red Velvet Snowballs

red velvet cookies recipe vegan vegetarian eggless egg free nut free chocolate

Get festive with this recipe for buttery, chocolatey, and meltingly tender Red Velvet Snowball Cookies! An easy to make, eggless, and nut free treat that be made vegan too. The perfect addition to any holiday platter!


This stuff's the bomb-diggety!!!

Most "red velvet" recipes for cakes or cookies have some vague chocolate flavor with a slight tartness that makes them rather "meh" in my opinion. But these Red Velvet Snowball cookies have a rich, deep chocolate flavor with a tender crispness that is amazing! A bit like Oreos in flavor but made insanely better with butter. The inspiration for this cookie comes from this recipe on Delish.com. I tried Delish's recipe but didn't like it as the dough was so crumbly it was almost unworkable and the cookies didn't have much flavor. So, I changed the recipe by increasing the butter to one cup, increasing the cocoa powder to 1/3 cup, decreasing the cookie size to one tablespoonful of dough, and decreasing the baking temperature to 325F/175C. I also used Penzey's Natural High Fat Cocoa to give the cookies that strong, dark chocolate flavor I was looking for. The result was perfection! The dough was easy to work with, the cookies puffed up nice and pretty, and they had all the rich chocolate flavor I was looking for. Penzey's Natural High Fat Cocoa powder is their premium cocoa powder especially recommended for baking. I have to say it really makes a difference flavor-wise. You can certainly make these cookies with any cocoa powder you wish but Penzey's makes them really spectacular.

Ingredients:
1 C butter or margarine, at room temperature
1/3 C cocoa powder
2 tsp baking powder
1/4 tsp salt
1&1/2 C powdered sugar
1 TBS red food coloring
1 tsp vanilla
1 tsp white vinegar
2&1/2 C  flour
1 C powdered sugar for rolling

Here's what to do:
1) In a large mixing bowl combine, butter, cocoa powder, baking powder, salt, powdered sugar, red food coloring, vanilla, and vinegar. Beat until thoroughly mixed.


2) Add flour to butter mixture 1/2C at a time and continue beating at low speed. The dough will look a bit crumbly at first but will come together after a few minutes of mixing. The dough is properly mixed when it pulls away from the bowl and the beater(s). If your dough is still crumbly after 5 minutes of mixing please see "Helpful Hints" below for a tip on how to fix it. I'd advise chilling the dough covered with cling wrap or in a sealable plastic bag in the fridge for at least 4 hours or overnight. Chilling the dough not only makes for prettier cookies and a dough that's easier to handle but makes for better flavor also. This dough will also keep well in a sealed plastic bag or container in the freezer for up to a month.


3) When ready to bake preheat oven to 325F/175C. Scoop tablespoonfuls of dough onto baking sheets lined with parchment or silicone mats. (You could also roll tablespoonfuls of dough into balls and press them down lightly on the lined baking sheet if you don't have a scoop.) Place the balls of dough about 2 inches apart as they do puff up a bit.


4) Bake cookies for 20 to 22 minutes or until evenly browned on the bottom. Remove cookies from baking sheet with spatula and place on wire rack to cool. If you like, roll cookies in powdered sugar while still warm. Store tightly in an airtight container for up to 2 weeks. This recipe makes approximately 24 cookies.

5) If you like, roll cookies in powdered sugar while still warm. Store tightly in an airtight container for up to 2 weeks. This recipe makes approximately 24 cookies.

Helpful Hints:
If in step 2 the dough still remains crumbly add a teaspoon or two of vegetable oil. This usually fixes the problem. Unfortunately due to variations in humidity, varying water content in butters, and moisture content of different flours sometimes you have to adjust the amount of fats/oils to get the correct consistency of dough.

Nov 30, 2016

Chicken Rogan Josh

Chicken Rogan Josh kashmiri recipe curry easy authentic indian

In Persian, Rogan means fat or ghee and Josh means intense or boiling. 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. Perfect for a chilly Fall or Winter day served with rice and a few piquant chutneys.

Chicken Rogan Josh kashmiri recipe curry easy authentic indian

As is the traditional Kashmiri manner the chicken is first browned in salted ghee and oil then set aside. Browning the chicken in salted oil gives it a bit of a savory crust as well as leaving delicious drippings for making the sauce. The sauce is then made with layer upon layer of flavors. The Kashmiri mirch, fennel, dry ginger, cassia, cloves, black and green cardamoms are all authentic flavors of Kashmiri cuisine. Tempering the yogurt gives the sauce that velvety texture. Finally, the sauce and chicken are combined to slowly simmer to meld the flavors. The sauce is quite soupy as it is served with rice like most Kashmiri dishes. (If you'd prefer a thicker gravy then grind the onions to a smooth paste before frying.) Kashmiris probably wouldn't use the cassia leaves but I find their delicate fragrance enhances the flavors so I put them in. Enjoy!

Ingredients:
1kg/2lbs chicken, skinless and cut into 8 pieces with bone in
2 TBS cooking oil
2 TBS ghee/clarified butter
3 onions, sliced thinly into half moons (or ground into paste for thick gravy)
2 TBS garlic/lahsun paste
2 TBS ginger/adrak paste
2 cassia leaves/tej patta (optional)
2 inch piece of cassia bark/dalchini (or 1 tsp ground cinnamon)
2 C water or stock
1 TBS dried mint (optional for garnish)
Grind for masala:
3 black cardamoms/kali elaichi
5 green cardamoms/elaichi,
6 cloves/laung
10 black peppercorns/kali mirch
2 tsp cumin seeds/jeera
2 tsp coriander seeds/dhania
Mix until smooth for sauce:
1 cup full fat yogurt/dahi
1/2 tsp flour/maida (this will keep the yogurt from splitting)
1 TBS Kashmiri mirch (or 1&1/2 tsp paprika plus 1&1/2 tsp cayenne)
2 tsp ground fennel/saunf
1 tsp dry ginger/soonth
1/2 tsp turmeric/haldi

Here's what to do:
1) Heat cooking oil or ghee with 1 teaspoonful salt in kadhai or deep heavy bottomed skillet for 7 minutes. While oil is heating mix yogurt together with spices and flour as listed for sauce until smooth and set aside. Grind spices listed for masala and set aside.


2) Fry chicken pieces in hot oil and ghee for about 3 minutes on each side or until browned. Set fried chicken pieces aside on a plate.


3) In same pan fry sliced (or ground) onions until beginning to brown. Add garlic paste, ginger paste, cassia leaves, cassia bark and spices ground for masala. Fry for about 2 minutes or until raw smell is gone from garlic.

4)  Remove pan from heat and add yogurt mixed with flour and spices to fried onion mixture. Stir well and return pan to heat. Bring mixture to a simmer. (This tempers the yogurt to give it a smooth texture.) Allow mixture to simmer for 5 minutes. If mixture begins to scorch or stick reduce heat, add 1/4 cup water and stir well.

 

5) After 5 minutes return the fried chicken pieces to the pan with the onion, yogurt, and spice mixture. Stir well. Add 2 cups water or stock to the spice and chicken mixture and bring to a simmer. Cover pan and allow to simmer for 15 minutes or until chicken pieces are cooked through and oil separates from the sauce. Salt to taste and garnish with dried mint if desired.


Helpful Hints:
I do find that sometimes chicken can get a bit dry when cooked this way. To prevent that I usually soak the skinless chicken in a brine solution of 3 tablespoons salt to one liter/four cups water for at least 3 hours or preferably overnight in the refrigerator. Before fryimg rinse the chicken pieces well  and dispose of the brine solution. This really makes for tender, juicy chicken!

Jan 10, 2016

Ingredients: Kashmiri Mirch

From the westernmost Himalayan vale of Kashmir comes the brilliant red chili essential to many a Subcontinental savory dish, Kashmiri mirch:


Here you can see the dried red peppers known as Kashmiri mirch in large sacks being sold in Kashmir.
The salesman looks a lot like my brother in law, complete with cigarette in one hand and cell phone in the other. The baskets in the lower left hand corner contain a variety of Kashmiri shallots that are commonly dried for use called praan. Looks like my brother in law's clone is selling garlic and possibly some pants too.


This Kashmiri beauty is spreading the brilliant red peppers out to dry in the unused parking lot of a derelict sports stadium in Srinagar. As you can tell by the poplar trees on the left which have lost most of their leaves, this drying process takes place during the early autumn season. 

ingredient kashmiri mirch indian chili red spice

By now you're probably wondering what is so unique about this chili pepper? Well, in a nutshell it's milder in heat than cayenne but richer in flavor than paprika. Kashmiri mirch is not only flavorsome, but is what imparts the vibrant red color desired in tandoori dishes, curries, and some savory chutneys. The mild, almost Mediterranean climate of Kashmir's valleys give these peppers their unique flavor.
ingredient kashmiri mirch indian chili red spice

The Mughals spent their summers in Kashmir's famed lakeside gardens of Shalimar and Nishat bringing their rich and royal cuisine with them. Portuguese traders introduced chili peppers to the Subcontinent in 1498. Chili peppers became quite popular across Asia even supplanting the use of the native black pepper. The Mughals loved hot and spicy dishes flavored with the exotic crimson chilis from the New World. Much of Kashmir's cuisine is directly from the Mughal court and therefore is quite different from most of the regional cuisines of India.


What to look for when buying Kashmiri mirch:
There are several good Indian brands of Kashmiri mirch. "Kanwal" is the best, as it's actually made in Kashmir, but you probably won't find that in western countries easily. The Delhi based brands "MDH", "Everest", and "Catch" are also excellent quality and are readily found in most Indian markets in western countries. Do not confuse Kashmiri Mirch with what is called Deggi mirch, it looks similar but is a different type of chilis that's more like cayenne powder.

ingredient kashmiri mirch indian chili red spice
Helpful hints:
If you can't find Kashmiri mirch or don't have any on hand a good substitute is a blend of half paprika and half cayenne powder.

Kashmiri mirch burns easily and when scorched it has an unpleasant bitter flavor. That is why Kashmiri mirch is usually mixed with yogurt or water before adding to a dish, or added towards the end of cooking a dish to prevent burning.

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