Aloo Keema Kaleji

Aloo Keema Kaleji

Aloo Keema Kaleji

There is no end to variations that one can experiment with when three of the prime ingredients like baby potatoes, Minced mutton and Liver get together. The idea was to keep it simple while providing a different flavour for the taste buds. The result was grade A and this goes well with Indian Breads though with a Bengali background I must say that this goes well with rice too.

Ingredients:

1.5 kilos Mutton Mince Hand Made and not too fine
300 grams Liver
2 tsp Saunf
1.5 tsp Whole Cumin
30-35 crushed Garlic Cloves
2 Tbsp Coarsely ground red chillies
1 Tbsp Yellow Chilly Powder
2 Tbsp Black Pepper coarsely ground
2 Tbsp Garlic Paste
1 Tbsp Ginger paste
2 Tbsp Tomato Puree
3 medium onions chopped
300 grams baby potatoes
Salt
Mustard Oil
Ghee

Boil the potatoes with salt, discard the skin and set aside
Heat a bit of Oil
Fry the liver for a minute or two, drain and set aside (discard the oil)
Heat fresh oil
Add the Saunf and Cumin and let them splutter
Add the onions and fry them almost until golden brown
Add the garlic and the black pepper and sauté for 20 seconds
Add the pastes and the purée and stir until the moisture dries up
Add the mince and the chilly powders
Give it a good stir and then allow the moisture to evaporate (stir once in a while)
Sauté for for 2-3 minutes until the colour is kind of rich
Add salt and just enough water, bring to a boil and then cover and cook on low until three fourths done.
Add the liver and mix well.
Cook until done. Add the potatoes, mix well and allow it to simmer for a minute more. Add hot liquid ghee!!
Garnish with Coriander leaves if you like.

Junglee Bater (Quail)

 

Junglee Bater(Quail)

 

My mom used to be a mistress of shortcuts but without compromising on the flavours of the dishes she used to produce. On the contrary her production used to be an enhancement of the original. Many a time we used to visit various jungles due to my father’s official sojourns. Typically the dak bungalow Khansama (Cook) use to prepare dinner or lunch but on some occasions my mom used to take over the kitchen. 

 

In fact I remember when we used to go for these trips there was one basket in the Jonga(Nissan manufactured army vehicle) full of ration to last the trip!! Country chicken were easy to procure and she used to make this dry dish with it. Much later this was a daily affair at home since my nephew’s dinner wouldn’t be complete without it.

 

Bater (Quail) is easily available in Mumbai and I thought of tweaking my Mom’s process to make this with the bird. A Sunday afternoon well spent!!

 

4 whole Quails

200 grams whole shallots

30 whole garlic cloves

10 whole red chillies

1 Tbs crushed black peppercorns 

Salt

Curry leaves

3 potatoes with skin cut into wedges

Ghee (no compromise on quantity since no water will be used)

 

Steam the potatoes until three fourth done and set aside

Heat ghee in a kadai 

Add the shallots and garlic and stir fry for 30 seconds

Add the curry leaves  and once they are blistered add the whole quails

Stir and add chillies, pepper and salt.

Sauté on high for a minute and then cover and cook.

Give it a occasional stir.

Once the protein is cooked add the potatoes

Stir carefully and then cook uncovered for another couple of minutes.

 

Have it with Jeera or plain  Rice or a Paratha or whatever you feel like. Squeeze some lime juice on it if you are inclined.

Shredded Chicken with Oyster Sauce

Was hunting inside the fridge to eat a quick something and found none. Instead focused on the freezer, eyed some chicken breasts and then produced a Shredded Chicken with Oyster Sauce for lunch. Examination cleared !!

Shredded Chicken with Oyster Sauce

500 grams Chicken Breast
1.5 Tbs Dark Soy Sauce
2 Tbs Red Wine Vinegar
2 Tbs Sliced Garlic
3 Tbs Oyster Sauce
Black Pepper
Chilly Flakes
Dried Parsley
Salt
Cornflour

Cut the chicken into thin slices about 1 inch in length
Marinate the same with Dark Soy Sauce and Red Wine Vinegar
Stir fry them in batches on very high heat - 45 seconds maximum
Set aside
Heat Oil
Throw in the garlic
After 15 seconds add back the chicken
Add oyster sauce
Add black pepper
Add red chilly flakes
Add dried parsley
Add salt
Stir well on high heat for a couple of minutes
Add a bit of cornflour slurry and stir for a minute
Serve hot.

The Corner Courtyard - Kolkata

World  food - Club Style   The grand finale in this trip to Kolkata was all about world cuisine. Since the last ten days various virtual and real friends have been recommending many continental/international restaurants to us. It had been extremely difficult to zero down to that one choice. It was a birthday treat by a family member and therefore the selection was important from his point of view. We shortlisted three and then selected Corner Courtyard. We wanted to sit and chat in a place at leisure and then we did look up the reviews - the positive and negatives and birthday boy chose this one.   The ambience is old style and provides an aura of comfort. A residential property has been converted to a restaurant without changing the room structure where the guest room, the drawing room, the dining room, etc have all been transformed to seat guests. I walked around and the place exuded an old world English club feel.   The menu is extensive and I understand that it was curated by Chef Rohan D' Souza who has since left this venture and gone on to open his own in Australia. Cocktails were the first to arrive and I did manage to taste a few of them. I ordered a Tequila with Jalapeños and Lime Juice and that I must say was a correct choice. Two of our members down with a sore throat ordered the 'Babumoshai', a whisky drink flavoured with peppercorns, cloves, nutmeg and cinnamon. I did sample the drink and found it flavourful and perfect for a winter setting. The Bloody Mary was good too, where the attention to detail was evident with that celery stick provided as a stirrer.   For appetisers we ordered the Mushroom Cupcake with ricotta, Grilled Italian Chicken Bites with Aioli and the Shrimp with burnt chilli and garlic tossed in champagne. Five stars for all three, the mushroom cupcake being my top favourite.    In a situation where all members ordered their own choice of entrees - I was shameless enough to ensure that I did not miss out on sampling each one of them. We ordered the following:   a) Grilled Jamaican Jerk chicken with saffron rice. Grilled to perfection, the texture was smooth and that saffron rice was just right. b) Peruvian Bhetki with Cajun spiced crab meat and garlic rice was quite good. I liked that crab meat sauce topping.  c) The Peri Peri prawns was good but nothing extraordinary. The seasoned wedges were good though. d) The Baked chicken with spinach lasagne was very well done and was one of the stars of the show. The lasagne to repeat was brilliant. e) The rolled Chicken breast stuffed with bacon and broccoli was exquisite and to me was the best choice. f) The Turkish Grilled chicken was a wrong choice though I must admit that the spinach hummus was on it's own perfect and so was the couscous. g) The lamb tagine was the second favourite for me, the Rosemary potatoes being very flavourful.     There was no place for dessert after this sumptuous meal. Met the chef on duty - Mr. Sarkar and complemented him on the food and the presentation. You would visit The Corner Courtyard to sample it's epicurean delights and a few innovative cocktails in a club style setting. Isn't that someplace you would want to go again? I would.    

   

Green Chilly stir Fried Pork

 

  It’s been a while since I cooked Pork Curry or Stir Fry. A lunch had to be served and the demand was for pork. So churned up two items. This is the first one.     Green Chilly Pork Stir Fry   750 grams pork belly bite size pieces 2 medium onions sliced 20 Green chillies - make a paste Salt Chopped Coriander leaves Lime   Bring adequate water to boil Throw in the pork belly pieces Remove the scum and allow the meat to cook Once done drain and set aside the meat.   Heat mustard oil in a wok Add the sliced onions Once the colour changes add the chopped garlic Sauté on medium flame until the onions are brown Add the meat and green Chilly paste Add salt Continuously Stir for a couple of minutes on high Switch off the flame and add chopped Coriander leaves Squeeze lime juice  Serve hot as finger food with cocktails.

Pepper Coriander Chicken

The debate was all about making an Indian vs. a Chinese chicken dry preparation. To resolve the stalemate, Baba quickly wrote these steps and I executed it!!   Pepper Coriander Chicken

  1 Small chicken cut into small pieces 2 tbsp Garlic Paste 3 tsp Vinegar 1 Lime (Juice)   2 Tbs chopped Garlic 3 Tbs Cornflour 1.5 Tbs crushed roasted coriander seeds 1.5 Tbs Crushed roasted pepper corns 3 Green chillies cut into diagonal pieces 1 tsp Turmeric powder 2 onions cut into dices Salt  Oil   Marinate the chicken with garlic paste, lime juice and vinegar for 2-3 hours Apply cornflour and salt to the chicken and deep fry in batches. Set aside.   In a fresh wok, heat a bit of oil and put in the garlic Once they are light brown  Lower the heat and add the turmeric.  After 30 seconds add the chicken, add the roasted spices and salt if required Stir fry for a minute or so. Add the green chillies, onions and stir for another minute or  two. Squeeze a bit of lime juice.    Serve hot as a finger food!!

Five Spice Pork

Five Spice Pork     Pork was in the agenda.  A morning digital conversation  with Billi Mom Subhashree Basu.  A short trip to the local market.  The conclusive delightful evidence as follows:

1 kilo sliced pork belly 20 sliced Garlic cloves 1.5 tsp Five spice powder 10 Thai chillies diagonally sliced 4 tbs Light Soy sauce 4 bunches of Bok Choy 20  shallots cut into halves Lemon Grass 1 Star Anise Oil Salt   Parboil the pork until three fourths done.(Added a star anise, lemon grass, 2 tbs soy sauce and salt) Once done, drain and set aside.   Heat oil in a wok Fry the pork in batches and set aside. Heat oil again Add garlic and shallots and sauté for a minute or two Add the meat Add Thai chillies Add the Five spice powder Add 2 Tbs Light Soy sauce Add Bok Choy Add  chopped lemon grass stems Add salt only if required( I did not) Stir for a couple of minutes on high   Serve hot.