This insightful & visually delighting post has been written by Guest Blogger Subhayan Das who is a Chef by training. This young talented Chef currently works for the famous Olive Group of Restaurants in Delhi. & this is his first blog post . I attended the recently conducted Asia pastry forum at Academy of Pastry arts, kuala lumpur, malaysia. It featured some of the tops … Continue reading Amazing Food Art
This is a part of the series ……. For the Chef in u
Contributed by YUMMRAJ’s favourite Chef ANONYMOUS
Super easy to make & Super good to eat……………
Once upon a time Rum came home – for no reason or rhyme.
We started thinking what to do? Then came the idea of cooking some mutton with it & so did I. We then heard an applause from the ones we fed the mutton. ………………. & hence thot of sharing.
Needless to say, the quirky name ‘Rum Chhagol’ was suggested by none other than YUMMRAJ. Chhagol means ‘goat’ in Bangla.
Heat refined vegetable oil in a wok / kadhai. Add 7-8 whole black peppercorn, 1 inch cinnamon stick, 4-5 cloves & sauté for 10 seconds. Add 2 sliced onions (as shown in picture) & sauté till golden brown.
Add 1 teaspoon garlic paste & ½ teaspoon red chilli powder. Fry for 30 seconds.
Add 1 kilo mutton pieces (I prefer front leg of the goat for this recipe) & keep stirring till the mutton pieces turn light brown from the original reddish brown colour.
This is a part of the series ……. For the Chef in u Contributed by YUMMRAJ’s favourite Chef ANONYMOUS Super easy to make & Super good to eat…………… What’s interesting about this absurdly easy cooking is it does not need much of a skill & anyone who has just learnt the basics of cooking can also make this delightfully YUMM dish & surprise all. I … Continue reading Rezala – Nawabi meat curry made at home
This post is co – contributed by YUMMRAJ (Jan 2015), Guest Bloggers YUMMDOOT (June 2012) & updated Dec 2014 by Rakesh Kumar YUMMRAJ’s Post (Jan 15) – In a nutshell: Very good nihari, outstanding Kulcha & some great Biryani sum up this signboard -less eatery in a narrow lane of Lucknow. Address & other details: Rahims (this is correct Google map link) Meal for 2: Rs. 100 onwards Cuisine … Continue reading Rahim ki Nihari (Akbari Gate, Chowk Bazar, Lucknow)
This is a part of the series ……. For the Chef in u Contributed by YUMMRAJ’s favourite Chef ANONYMOUS Super easy to make & Super good to eat…………… Whats interesting about this absurdly easy cooking is it takes 15 minutes to prepare & 5 minutes to cook. First time cooks / early teenagers can also make this delightfully YUMM dish & surprise all. The taste … Continue reading Boiled eggs Scrambled (Unda Chaat)
Contributed by Guest Blogger YUMMDOOT
To read YUMMRAJ’s review, pls click here: Idris
In a nutshell:
A ‘must not miss’ Dum Biryani experience in Lucknow
Cuisine type: Nonvegetarian
Meal for 2: Rs. 100 onwards
Short Description – In case u r in a hurry:
My 5th visit to my in-laws’s place in Lucknow was very different than all the previous ones. Unlike in the past, I decided to go &savour the culinary surprises of Lucknow & I stumbled upon an unexpected partner – my father in law. His eyes lit as soon as I shared my plans & he offered to accompany me to a list of eateries I was carrying with me.
What surprised me wholly about eateries in lucknow was the fact that most of the places didn’t have even a rudimentary sign board. I mean one would expect those ‘lucknow ke mashhoor’ kind of stuff written but even that is not common here. But, yeah, everybody seems to know about these eateries, everybody loves them and so they authenticate/vouch for these as well.
We then headed to the chowk around 6.30 in the evening where our local kadardaan Mr Sayeed Khan was waiting for our company. He was a gentle soul with a ‘laheza’ tone so eminent in Lucknow . This man was Around 60’s & was one of my Father in law’s friend – he had a superb knowledge of the place and food since he has resided here for many many years.
The shop / shack of Idris ki Biryani is around 30-40 years old & can be termed as the latest hot-shot in the area of Top culinary excellence it Lucknow. The claim to fame is coverage in several electronic & print media.
The area at the entrance of the shop looked like an old shack with coal tandoor on one side and huge patilas with curry lying all around on the floor. It actually reminded me of makeshift kitchens that u see in Marriages.
The kebabs were being made literally on a huge griddle on an oven on the road –to be precise, on a coal pit dug out into the floor.
The eating area had around 4-5 tables which were jam-packed with people sitting on‘tea stall’ style benches. I noticed the floor below the eating area – it was jet black & even after looking at it for some time, I could not understand whether it was kutcha or pukka.
Everybody including my companions were eating biryani with their hands. I raised my hand & habitually asked for a spoon. Soon I realized that to enjoy the mutton biryani in to the core, one has to better leave the spoon and dive in with one’s hand.
Needless to say that the Biryani was made in the Traditional Lucknowi Dum system – slow cooking over a long period of time.
Detailed description – In case u have the time to njoy reading:
Continue reading “Idris ki Biryani (Patanala near kotwali Chowk Bazaar lucknow)”
Contributed by Guest Blogger Rakesh Kumar In a nutshell: Authentic Konkani food and good value for money Address & other details: Konkani Rassa, Vishnu Society, Shop no. 18, Sector 15, CBD Belapur Meal for 2: Rs. 500 onwards Cuisine Type: Nonvegetarian Description: Post shifting to Navi Mumbai, was always wondering where to find food at par with famous Mumbai joints – Mahesh, Gajalee, Jai Hind…etc. … Continue reading Konkani Rassa (Palm Beach Road, Besides Croma, Belapur, Navi Mumbai)
Contributed by Guest Blogger Rakesh Kumar In a nutshell: Awesome taste at a great price. Food served off Tawa and directly on your plate. Address & other details: Amritsar da Dhaba Meal for 2: Rs. 300 onwards Cuisine Type: Nonvegetarian & Vegetarian Description: If hygiene and great food can be separated …and strictly so, head to this typical street food joint in Khar, Mumbai. I … Continue reading Amritsar Da Dhaba (Khar Telephone Exchange, Khar , Mumbai)
This is a part of the series ……. For the Chef in u
Contributed by YUMMRAJ’s favourite Chef ANONYMOUS
Super easy to make & Super good to eat……………
Shawarma is nowadays available in every other eatery in Delhi. Shawarma meat grilling machines are seen in loads of places as well. It seems to have become quite popular in a short span of time.
I wanted to make it at home for quite some time – without buying the machine of course. So started my research on the same & as expected, came across many versions of shawarma. My experiments began & I came up with this version that is of course Super easy to make & Super good to eat……………
Lets start with Grilled chicken –
Marinate 4 boneless chicken thighs in 1 tablespoon lemon juice, ½ teaspoon Italian seasoning, ¼ teaspoon freshly crushed black pepper, 1 tablespoon vegetable oil, 1 tablespoon tomato sauce, 1/2 teaspoon red chilli powder (or to taste), 1 teaspoon white vinegar, 2 tablespoon plain curd (yoghurt), 1/2 teaspoon each of ginger & garlic paste, salt to taste. Refrigerate overnight.
Preheat oven to 180 degree Celsius. Grill the marinated chicken for 10 minutes on each side. In case u do not have an oven, worry not. Cook the marinated chicken on a nonstick pan till the chicken is done within & slightly brown on the outside.
Shred the chicken after it cools down as shown in the picture above.
Chop 1 medium sized cucumber (deseeded), 1 medium sized onion & 1 tomato into ½ cm sized cubes (as shown in the picture). Also cut 8 – 10 kalamata olives into 8 pieces each.
This is a part of the series ……. For the Chef in u
Contributed by YUMMRAJ’s favourite Chef ANONYMOUS
Super easy to make & Super good to eat……………
It was one of those days where I was struggling to think of a good ‘different’ dish for my vegetarian friend…………………… Search happened & I came across a very cool recipe.
Ever since then, my friends who have tasted this so far, talk about it & keep asking me to make this again & again.
Boil water in a large vessel. Add 1 teaspoon salt & 1 tablespoon vegetable oil.
Add 200 grams of pasta (we chose the ones seen in the pic above just bcoz it looked good – u can choose any pasta) after the water comes to a boil.
Keep boiling pasta till just cooked – not overcooked. Drain, refresh the pasta with cold water & keep aside.
In a blender jar take 3 tablespoons of chilgoza (pine nuts), 4 large cloves of garlic, ¾ cup of grated parmesan cheese,
1 cup fresh basil leaves, 2 tablespoons extra virgin olive oil & salt to taste.
