Tuesday, June 21, 2016

Mouth-watering food photos by Bharat Mirchandani

Coffee beans

Tandoori murgh

Kelloggs with pomegranate arils








Butterscotch ice cream




Carlsberg




                                                              Crêpe Suzette



Semolina/chocolate/coffee cupcake

Cholé

Chicken, Broccoli and Pasta Soup

Fried chicken with mashed potatoes and herbs

Ex Ovo Omnia


Green Hornet Vodka


Mushroom and Paneer Tikka kebabs


Nimboo



Keema Roll

Peas Pulao


Lettuce Tomato Cheese/Sandwich

Tandoori murgh with lachha pyaaz

Coffee

Bloody Mary with salt and pepper rim.




Salty-dog Vodka



An experiment with a falling coffee cup at 1200fps. Camera-Nikon J1


Chef/photographer/food stylist-Bharat Mirchandani

Monday, December 7, 2015

Juar jo dodo/Bajre jo dodo. Sorghum/Millet flatbread. Jowar aur bajre ki roti.


Dodo chutney, basar jo achar (millet flatbread, cilantro chutney, pickled onions)-this is the closest you can get to traditional Sindhi cuisine. 
The Doda or Dodo (changes with the tense) is made from millet or sorghum flour.

Ingredients
21/2 cups flour
1 cup water
1/2 cup chopped onions
1 tb.sp jeera (cumin seeds)
3-4 chopped green chillies
3-4 cloves garlic with stalks
handful of chopped cilantro leaves
salt
pul all the above in a large bowl and knead to a smooth dough, add a tb.sp of oil at the end of kneading , break into 8 small balls, roll out and cook on a griddle
- drizzle some oil from time to time, cook till it is reddish, serve with a cilantro chutney and pickled onions.

Pickled onions/Basar jo achar
There are 2 versions of this pickle, in one you pickle (onions or carrots) in water and spices, in the other  you add 2-3 tb.sps of mustard oil to the bottle, this floats on the water and forms a protective layer-this way the pickle lasts longer-either way this pickle is supposed to be finished in a week-but from my own experience-it's so good a bottle lasts barely 3 days.

You'll need 1/2 kg small white onions.
1 tb.sp red chilli powder
2 tb.sps salt
water 1/2 litre
mustard oil 1/4th cup
yellow split mustard seeds 1/4th cup (pounded in a mortar & pestle)

Traditionally the onions are slit crossways, I cut them in half-for more spice penetration, put all the cut onions in a glass jar, pour water and all the spices and salt, lastly pour the mustard oil, give it a good shake and leave it for 3-4 days, serve with koki or saibaji,  bugha chawaran or doda. Bon appetit.


NB. Millet is a warming grain and hence had in the winter months-here in India that means from November to February, green garlic and white onions are available in the same period.

 Sorghum dodas (juar jo dodo) are had during the rest of the year, A flatbread where you replace millet with wheat is called a koki or loli. Pomegranate seeds are added as a souring agent,(less water is used and ghee is used while kneading-akin to a puff pastry-but with less shortening) and a Koki is preferably had with yogurt, though it tastes equally good with chutney and pickled onions.

 A similar flat bread using rice-flour and all the above ingredients is called a Chavaran jo dodo, this too is served with pickled onions and chutney.

Wednesday, August 20, 2014

Kellogg's, paneer and sprouted moong salad.

Ingredients

1/2 cup moong bean sprouts( you can sprout these at home-takes 48 hrs)
2 stalks spring onions, chopped in 1" pieces
2 cloves garlic minced
1/2 cup kelloggs corn flakes
pinch of salt
1/4 tsp white pepper powder or black pepper or red chilli powder(use what you have)
1 tb.sp olive oil.

Take a non stick pan, heat olive oil, add garlic, stir, add, spring onions and stalks, salt, pepper, paneer, cornflakes, sprouts, stir fry for a minute, put of flame and serve. Enjoy.

Tuesday, August 19, 2014

Malvani, Komdi vade, sol kadi. Chicken/mutton/fish.



This is my home-made Malwani masala which I use, to make a Malwani curry, with fish or prawns or chicken. This masala is very aromatic due to the cinnamaon and nutmeg, the gravy is dark due to the toasted masalas, brown onions and roasted coconut.


This masala is a combination of toasted spices and ground and toasted coconut
For the malvani masala you'll need the following ingredients.

Cinnamon 1 tb.sp(broken into bits)
Cardamom, 3-4
Fennel 1tb.sp
Cloves 3-4
Cumin 1tsp
Coriander 1tb.sp
Red Chilis(Bedgi)8-9
Pepper corns 1/2tsp(optional)

Roast all the above on a skillet for 4-5 mins, stirring constantly so that all are evenly toasted, cool and grind, add 1/2 tsp turmeric and 1/2 tsp nutmeg powder. This is your malvani masala, this is enough for one large chicken or 1kg of surmai( king fish) or prawns.

Malvani chicken curry

Chicken curry pieces 750gms or 500gms boneless.

Marinade: In a blender jar blend 6-7 cloves garlic/1" piece of ginger, a handful of cilantro leaves, salt, 1/4 tsp turmeric, 1/2 tsp lemon juice, make a paste, put the chicken pieces in a ziplock bag with the marinade and refrigerate for 4-5hrs.



Grind coconut(1/4 cup) and toast it on a griddle-keep aside.

Chop 2 onions (1/2 cup) finely and fry in 3 tb.sps oil-cook till the onions are golden brown, cool and grind to a smooth paste, put in pan alongwith ground coconut and malvani masala, stir fry for 2 mins, add 1/2 cup water and keep on a slow simmer, add 2 tb.sps tamarind extract or 1 tb.sp lemon juice. Add marinated chicken and cook on simmer for 20 mins, if you find the gravy dry add 1/4 cup water bring to a boil and serve.



  

For Malvani fish curry-add cleaned and washed fish(surmai) slices to the curry and cook for 5-6  mins and serve.

For Malvani Prawn curry-clean the prawns, apply salt and turmeric keep aside till you prepare the curry, when curry is ready-boil the prawns for 5 mins and serve.

Malvani chicken curry is served with vade and the dish is called komdi vade, 




Sol kadi (made from coconut milk and kokum) is served with malvani food.


Grind the meat of a large coconut with 4 cups of water, press this through a soup strainer and you have "coconut milk" I scrape off the brown skin of the coconut to get a more whiter coconut milk.

Soak 10-12 kokums in a cup of hot water, strain out this water and add to the coconut milk-discard the kokums. This pink liquid is Solkadhi-add salt, pepper and garnish with cilantro leaves, can be served at room temperature or chilled. Bon Appetit.



Malvani Vadé
I cup rice, 1/2 cup urad dal(soak 4 hrs. and grind to a smooth paste using 2 tb.sps. water) add salt, coriander powder, cumin powder and methi seed powder(you can dry roast methi seeds, coriander seeds and cummin seeds on a skillet and grind to a fine powder) add 1/2 cup besan(gram flour and knead the dough to a stiff consistency.

Make small balls, sprinkle some atta on your work surface and roll  to make small puris, deep fry and serve with malvani chicken curry. Bon Appetit.

Malvani cuisine is quite popular in Mumbai, but is not comparable to the Malvani food i had at Sanman in Alibaug or Patil's in Murud Janjira, it's quite time consuming to make the masala for the curry, the dough for the vadé and extracting coconut milk for sol kadhi, some people make enough masala to last them for a couple of months, makes life easier, my reasons for cooking are different at times, I'm cooking all kinds of foods for clients, or developing recipes for masala makers.
Ingredients in Malvani food are usually-dried red chillies, coconut-in all it's forms, grated, dry, fresh, milk etc., coriander, cummin, dagad phool(stone flower), pepper corns, tamarind, kokum,ginger and garlic.