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Sunday 17 January 2010

Spicy Rajma

Many common types of beans are served in my kitchen in one form or another. Beans are highly versatile foods and can easily be served as a side dish, appetizer, main dish and even a dessert. Given that we’re in the middle of winter, I like to return to my comfort foods, which includes hearty dark red kidney bean stew. Nothing is more satisfying to me than a big bowl of hot rajma on a blustery winter day. However you define them – legumes, dried beans, pulses or dals (in my nani’s kitchen) – they are an essential and nutritious part of many ethnic cuisines around the world.

Today I wanted to share a simple recipe using dried red kidney beans which can be prepared with any combination of roots or your choice of vegetables and spices. Bean dishes are generally served with chapati, nan, or simply over plain boiled rice (my preference!). Spicy red kidney beans or rajma (really Indian version of chili without meat) is a one of my childhood comfort foods and remains so to this day. Enjoy!

1/2 pound dried red kidney beans, soaked overnight
2 tablespoons vegetable oil
1 large onion, finely chopped
1 1/2 tablespoons ginger-garlic paste
1/4 teaspoon turmeric and salt to taste
1/2 tablespoon ground coriander-cumin
1 teaspoon mild chili powder or to taste
1/2 Teaspoon Kasoori Methi
2 medium tomatoes, chopped or canned crushed tomatoes
1 teaspoon garam masala – optional
Coriander leaves for garnishing

1) Wash and drain the red kidney beans thoroughly. Place beans in a heavy-bottomed 3-quart saucepan and add 3 to 3 1/2 cups water. Bring to a full boil over high heat and skim off any foam that rises to the top. At this stage I like to add 1 teaspoon salt, 2 large crushed garlic cloves, 1-inch crushed ginger slice, 1 bay leaf, 1 2-inch cinnamon stick and 1 teaspoon oil. Cover partially with a tight-fitting lid and reduce the heat to medium. Simmer beans for approximately 50 to 55 minutes or until kidney beans are fork tender. Or if you like to use drained canned red kidney beans omit the step # 1 and simply follow the step # 2 except use a larger saucepan rather than a skillet.
2) Meanwhile in a large skillet, heat 1 tablespoon oil and sauté the onion until lightly brown. Add the remaining ingredients except garam masala and coriander leaves. Cover and cook for approximately 8 to 10 minutes or until tomatoes are softened. Cool the onion-tomato mixture and puree until smooth. I omit this step.
3) Add the onion-tomato puree and garam masala to simmering beans and mix thoroughly. Cover; turn heat to very, very low and cook for 15 to 20 minutes. Remove the crushed garlic, ginger, bay leaf and cinnamon stick. At this stage mash about 1/8 cup of beans to make the bean dish thicker if needed. Again I omit this step. Adjust the consistency of the dish by adding more liquid as needed. Taste and add extra seasonings. Remove the whole spices and discard. Before serving allow beans to rest for at least 30 minutes so that the flavors have a chance to blend. Serve the spicy red kidney beans garnished with freshly chopped coriander leaves and lemon wedges on the side.
Yield: approximately 6-8 servings

Note: Most bean dishes are best tasting if prepared in advance and some varieties freeze quite well. Traditionally ghee (clarified butter) was used in this dish and asafetida (and a bunch of whole spices Рcumin seeds, whole black peppercorns, red chili and black cardamom pods and acidic ingredients Рcider vinegar, dried mango powder or tamarind etc.) is a must-have seasoning. Depending upon the consistency of the dish use about 1 teaspoon flour while saut̩ing the onion. When it comes to these dishes there are as many variations as there are cooks. My favorite bean dishes (whole beans Рkidney beans, soybeans, chickpeas or whole urad) are always cooked in the pressure cooker.

CALVIN'S 1ST B'DAY














Sunday 10 January 2010

MUTTON BIYANI


The easiest way to cook mutton biryani is first of all cook the rice( basmati rice ) seperatly and boil it till it is half done then drain out the water in a strainer and let it settel for a few minutes and yes! not to forget add a few drop of oil while cooking the rice this will help the rice from not sticking......before boiling the rice take a small piece of muslin cloth and add a little sauf, dal chini,cloves,elaichi and tej patta to the rice this will help give some flavor then continue with the procedure as mentioned above. 

Cook the meat seperatly in a non stick dish or a pressure cooker. 
Ingredients:( 1 pod of garlic 
A piece of ginger as to hom much you may like but please do not put in tooo much of Ginger as it may get too strong.) Grind these to gether to a fine paste. 
1 cup of Yogurt 
Some biryani masala you should get it in the grocery store. 
( 2 -3 bay leaves 
2-3 cloves 
2-3 elaichi ) put all of this whole in to the curry. 
1tbs Red chillie pepper 
Add salt to taste 
Now heat up the pressure pan and add acup of oil ...then add the Ginger & Garlic paste with the whole spices brown all of these ingreidients till you see the oil floating on top and then finally put the meat in brown well and then add in the yogurt and add may be a cup as you should always remember that the meat will leave some water. 
Next step: is steam everything for about 10minutes and then take the cooker off the burner and let it stand for a few minutes till the steam lets out. 
When you think the meat is ready then in a seperate deep non stick vessel add a layer of rice then meat rice then meat continue till end then you can sprinkle some cut green chillies and golden brown onions on top of the rice . Final Step: is to seal the container with kneaded ATA then take the pan and place it either in the oven if you have one or on the Gad burner on very slow heat pls don't forget to place the pan on a TAVA as this will help prevent it from getting burnt. Do not open the vessels until you see the ATA dryis up and begins to crack then you know then the Biryani is ready . 
Finally you can serve hot with raita and salad.