Biriyani and Superwoman days

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This beautiful aromatic Indian rice dish I like to make on the same day as I do a spring clean up at home Once the clean up is done, the house looks fabulous, the dinner is also ready and the house smells fantastic as the spices have slowly radiated throughout. 
Biriyani is very tasty, comforting, unctuous and appetising dinner that although appears complex is  once mastered actually is very easy to make. While the chicken marinates and the aromatic rice cooks I tidy, clean and toss out accumulated junk so I call these days my Superwoman days......
It is really invigorating to accomplish both on the same day. 
Biriyani is worth the effort and can also be made with goat or lamb if you prefer. 

I got talking to a cab driver once on my way back from the markets and I said I was about to make Biriyani. He yelled out, screeched to a halt and pulled over. Then leant in the back of the cab to know how I was going to do it. I've picked up that not many people now bother to cook this great dish in its authentic style but make a quick version. He quizzed me and was amazed that I was cooking it properly so after inviting himself to dinner we went on - No he didn't come to dinner Ha ha ha
So,
Chicken Biriyani is simply made of three parts
An aromatic cooked rice
Marinated chicken pieces
And a spicy, onion green chilli gravy
These are layered into a heavy pot and sealed then baked. Traditionally the seal would be made of thick plain dough or pastry shell. I use a large heavy based casserole dish and one day I hope to get a heavy cast iron pot with a lid - it would be perfect. There is a fantastic one at work by Iittalia - perhaps one day.

supermama.me

Chicken Biriyani

• 12 -14 small size chicken legs or thigh fillets
• Chicken on the bone is preferrable.
• Approx 2 cups Tilda rice (Tilda is a  brand of basmati rice)
• Use any superior grade basmati 
• 2-4 onions
• salt and pepper
• 2 tps mustard seeds
• 2 tps cumin powder
• 4-6 green chillies
• 2 tps coriander powder
• oil for frying – 2 tbs( spices) more for chicken
• 2 small tubs plain yoghurt
• 4 fresh garlic cloves
• fresh coriander roots
• Tin of  crushed tomatoes or fresh crushed tomatoes
• curry leaves
• handful of cashews or  peeled almonds
• handful of raisins

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Marinade

• 3 tps garlic paste
• 3 tps ginger paste
• 4 tps coriander powder
• 1 tps garam masala
• 1 tps tumeric
• juice of  1 lemon
• salt

Aromatic rice 

• 3 cinnamon sticks
• 10 cardamon pods
• salt
• 4 cups of Tilda basmati rice
• 2 cloves
• pinch of saffron or fresh threads of saffron

In a large metal bowl combine the  garlic and ginger paste with coriander , garam masala and tumeric powders  Add lemon juice and chicken legs marinate for at least 2 hours

Meanwhile cook the rice in water with cinnamon sticks, saffron, cardamon and cloves Just bring to rolling  boil for 5 minutes then leave with a tight lid on until all water has evaporated Do not take the lid off. Leave aside.

 In a small pan add oil  cook the mustard seeds  until completely popped add the  cumin and coriander cook for 2 minutes , set aside.
Next prepare the gravy by slowly browning the sliced onions in  a heavy skillet
Add the green chillis and fresh coriander root and ½ bunch of coriander  leaves , fresh garlic that have been whizzed up together to a paste
Mix with the onions  then add the cooked spices and mix together
Add tomatoes and yoghurt .
I don't measure these much so you have to get the feel for how you like it to taste 1 tub of yoghurt and 1 tin of tomatoes makes a good consistency of gravy.
Take the chicken out of the marinade Sear the chicken legs in oil to brown Do not cook through.

Use a large heavy pot or casserole dish suitable for the oven with a lid
Pour in the gravy arrange the chicken on top then some chopped coriander then fill with the cooked rice Add cashews or almonds and raisins to the top and curry leaves( all optional)
Seal with a lid or foil or the traditional way with pastry dough and cook for 1-1/1/2 hours or until very aromatic and the chicken comes away from the bone easily.
Serve with  raitta, pappadums  and pickle or on its own.....delicious

la la la platters

My absolute favorite way of eating is make what I call a la la la platter. A scrumptious meal of colourful and interesting foods all together on a large platter so you can graze or pick as you like.

There is nothing better than spending time preparing these colourful morsels for family or a friends. From the initial choosing of the ingredients at the markets, through carting the delights home and unpacking, cooking, to the point of  spreading all the beautiful elements out on your favorite platter.
Don't limit yourself to traditional Italian antipasto include perhaps Thai flavoured chicken patties or seafood. 
Afterwards its just la la la la, no cooking music, wine, good company and a gorgeous platter of antipasto to enjoy. 
La la la Platters can be all store bought goodies such as meats, dolmades,  cheeses and dips if you are time poor or don't feel like cooking or you can go all out and make a selection of recipes - be it a simple platter or a lavish one they are always wonderful  and a sensational way to entertain or share cooking together
Enjoy cooking or find your own special deli and try these ideas.

Gourmet pates
Proscuitto wrapped around pieces of melon*
Proscuitto wrapped grissini*
Marinated artichokes
Smoked Salmon and caper berries
Fresh figs
Fresh dates

Marinated fetta
Marinated goats cheese
Exotic deli meats - try Quarter 21 in Westfield
Pickles and pickled onions
Handmade Dolmades
Stuffed green olives- try the chilli ones !

Chicken and pistachio terrine*
Slices of Mortadella and Ham
Pickled ginger
Fresh asparagus*
Beetroot salad
Banana chillies chargrilled*
Pancetta
Thai chicken patties*
Small pieces of crumbed chicken*
Spicy lamb cutlets*
Spicy beetroot vada*
Marinated grilled Prawns*
Homemade pieces or mini muffin style frittata*
Marinated and chargrilled Eggplant*
Tapenades
Bocconcini and tomato salsas*
Avacado salsa*
Marinated and chargrilled Kumera or pumpkin *
* denotes home made recipes ....stay tuned

The list is endless and only limited by the extent of your imagination
All delicious and enormous fun trying out your  favorite combination of flavours. 

Okra

Courtesy of Aki's Wooloomooloo

I was shopping at my local last night and I was asked 
What I was cooking for dinner, so I showed the fruit shop man my bag of Okra and he asked me how I cooked it.
Sheeesh! talk about setting myself up to be shot down by the experts and so I turned to him to asked him how he cooked okra.
He didn't like my idea of mixing it with spinach but we did agree that Okra is always great stir fried with garlic, onions, and tomatoes.
I recalled whilst cooking my dinner  (fantastic by the way) my favorite Indian restaurant at Wooloomooloo "Aki's " where Chef Kumar Mahadevan makes an amazingly delicious Prawn and Bindi  South Indian curry. Bindu being Hindi for Okra
South Indian Cuisine is also a favourite with its subtle, delicate use of spices, green chillies and an abundance of coconut products  All come together with local fresh produce and seafood to create a truly extraordinary cuisine of contrasting tastes and delights, not only fabulous to eat but really fun to cook. 
Have you ever made Idlis? Appam or Dosha's?
Scrumptious
I'm sure Chef Kumar Mahadevan who was a master class guest Chef on Masterchef last year would like to share his recipe 

Prawn Okra Curry  
12 king prawns

1/2 tbs mustard seeds
2 tsp fenugreek seeds

1 tbs cumin seeds

1 tsp tumeric powder

2 tbs coriander powder

1 tbs chilli powder

800ml water

100ml sesame oil
2 fresh tomatoes diced
100g okras
 - ends removed keep whole

100g ecshallots - sliced finely

150ml tamarind pulp


salt to taste

Extra for tempering

4 dry red chillies


8 or10 fresh curry leaves

Ground Masala

100g fresh coconut


1 tbs roasted Channa dal 
(grind two together)

Heat the sesame oil and add the mustard seeds. Once the mustard seeds crack, add fenugreek seeds, cumin seeds and sliced shallots and cook well.
Add okra and cook for 10 minutes and then remove the okra and keep separately. Then add chilli powder, coriander powder and tumeric powder, tamarind pulp and chopped tomatoes, along with 3 cups of water and salt to taste.
Add the ground masala and cook well.
Once the sauce is prepared, just add the jumbo prawns and cook lightly

To Finish
Whizz the channa dhal and coconut with 150ml water until smooth
Stir the paste through the curry, add half of the curry leaves and cooked okra Cover with the lid
Heat remaining sesame oil in a frying pan over high heat. When oil is smoking add dried chillies and cook until black and blistered. Remove pan from the heat and add the remaining curry leaves. Pour the mixture into the curry and cover with the lid for a further 2 minutes.
Serve with steamed basmati rice or soft plain naan
Enjoy

Tantalising the tastebuds....

patties, patty cakes, vada, meatballs, pakora, rissoles.....

The other end of the table Anands Christmas platter

As promised these are some other ideas for platters that are not quite as traditional.Who doesn't love a good pattie or vada as they are called in India. Vada is usually potato-based. Potatoes are mashed and coated with an herb-seasoned batter, then deep fried. The finished vada is then wrapped in bread and served with condiments such as chutney and red chilli powder.This recipe for patties is based on tuna with quite a hit of chilli but obviously if you don't like it Hot use plain tuna- it won't be as good but we all have our own tastes so make yours just how you like. I have also included a family favourite - thai chicken patties as we call them. These are chicken mince based and have plenty of flavour and are not deep fried but baked so a healthier option.

more la la la platters

spicy tuna patties

3 tins of tuna in chilli oil

4 med potatoes

1  bunch coriander chopped 

2 cloves garlic 

A ginger piece

2 eggs

2 green chillies

sea salt and pepper

2 onions

plain flour

Cook potatoes in water, drain well and mash but not too smooth or runny.

Cut up onions, garlic, ginger and chilli or whizz

Drain oil from tins of tuna

In a large bowl add tuna, chilli, ginger, garlic,  salt and pepper

Add mash and eggs

Mix preferably with fingers until well mixed through

Chill for a few minutes

Then form into desired shape patties, lunch size or bite size for parties

Roll generously in plain flour and set aside.

Cook in shallow  fresh vegetable oil turning on both sides until browned

Finish in oven if needed

Decorate with coriander leaves

Serve with salad, salsa, or simple dipping sauce on a platter 

thai chicken patties 

1 kg chicken mince

2 med onions

1 red capsicum

I bunch fresh coriander

large piece ginger and 4 cloves garlic

1 tablespoon of thick soy sauce (ketchup manis)

1 tbs of sweet chilli sauce

salt and white pepper

lemon grass finely chopped

Other vegetables can be added carrots, celery, mint etc 

Just be careful the mix does not become too runny

2 eggs

You’ll need a large bowl and a whizz or food processor Add chicken mince, salt and pepper and the eggs to the bowl

In the food processor combine and whiz up - but not too mushy

One of the onions, the capsicum and green chillies and 3/4 of the coriander all the ginger and garlic, lemongrass and ginger roots All other vegetables

Combine with the chicken and mix through

It is easier to mix with your hands than a spoon.

Add thick soy sauce and sweet chilli  

Combine the rest of the coriander and the onions but finely chopped so it has a different consistency

When all mixed together

CHILL for a bit to set

Form into balls or patties add plain flour if too runny.

Cook on baking paper in oven for about 20-25 minutes if large size

10-15 minutes if small party size

Serve with hot chilli sauce or sweet chilli or cooling sauce like cucumber and yoghurt

antipasto platters

Christmas day Platter at Anands   

This is my my interpretation of  Italian Antipasto and probably my favorite way of serving food for guests as it's easy to make, bright and colurful and really delicious.  There are endless choices for antipasto Some of my best  loved choices are:
Roasted capsicum, roasted tomatoes, caramelised kumera, eggplant, stuffed olives, dolmades, , marinated eye fillet of beef with horseradish cream or mustards, asparagus, proscuitto,
Then of course your favorite cheeses, quince paste, pate, muscatels, fresh dates, grapes and various spreads and dips so, try pesto, baba  ganoush, homus or betroot dip
Sliced sourdough baguette, crackers or wafers and grissini and everyone can eat as much or as little as they like...could not be a better way to eat or entertain.

roasted capsicum

Place whole capsicums on the shelf in the oven bake for 20 minutes or until they look blackish and cooked through.

Place into empty clean plastic shopping bag tie up the ends and leave on the sink to cool

When cool take the skins off …will just fall off under running water…wash away the seeds and stalks

Cut into thin strips drizzle with good quality olive oil, sprinkle with sea salt flakes and black pepper Mix a bit and arrange on the platter

pink onions
These are great and so easy, they are fabulous on platters or as an accompaniment to salads etc

Finely slice Spanish onions and place in a large bowl

Add sugar and lemon juice.Just enough lemon juice to make it wet so about 1-2 lemons and about 1 good spoon of castor sugar. Mix

Cover with a tea towel and set aside for a few hours.
Then drain off the juice and mix the onions .They wil have become soft sweet and evenly pink.Add to the platter.

grilled eggplant

Choose eggplants that are smallish, firm and glossy. Slice thinly into disks and place on a baking tray preferably lined with silicone paper Drizzle with good olive oil, season with cracked pepper and a bit of sea salt Cook for about 15 to 20 minutes in mod oven. Keep checking as the very thin slices may burn easily so remove them first Add to platter



                                        

caramelised kumera

Kumera or sweet potato is perfect on a platter. They can be just sliced finely and baked - see eggplant recipe above or sliced very finely and quickly shallow fried as chips, seasoned and served with dips. The sugar content in the Kumera when cooked or browned makes it very caramel and flavoursome for antipasto. Home made kumera chips are best!!

roasted tomatoes

ripe red roma tomatoes

olive oil

fresh thyme leaves substitute mixed italian herbs if no fresh thyme available

cracked black pepper

sea salt flakes and pinch of sugar

Mix olive oil, cracked pepper, herbs, salt and sugar, together

Cut Roma tomatoes in half lengthways Place tomatoes on a baking tray on silicon paper. Drizzle mix over the top of the tomatoes

Cook in 160 oven for 20 to 30 mins

To make semi dried tomatoes use the same method.

Cook in oven 20 mins turn oven off and leave tomatoes in there over night. Best done after using the oven for cooking a meal and just pop tomatoes in and leave.

Don’t forget to take them out in the morning

fresh asparagus

The perfect addition to antipasto platters, fresh green lightly cooked asparagus can be used to make proscuitto/asparagus rolls or simply blanched then steeped into iced water,  drained and placed on the platter. It doesn't need any extra work or sauces and is on its own superb.

homus
I have a relaxed attitude to quantities when making homus and I experiment to get my own taste whether its more lemon, tahini or more garlic but basically this is what I do:
1 tin of chickpeas
1 dessert spoon tahini or to taste
3 cloves of garlic
juice of 1 lemon
salt
olive oil - add depending on the thickness required and to drizzle over the top.
Grind up the garlic and add everything else Whizz to a fine smooth paste. taste and adjust as needed Season with sea salt, pepper and olive oil.Traditionally olive oil is spread on top and sprinkle of paprika ...suit yourself.

To be continued.....