Tuesday, July 26, 2016

10 Minute Chickpeas Curry: Everyday Kind Of Curry

Its believed in the UK that Indian curry and beer is the match made in heaven. And if you are in London and have ever been to any of the curry houses (read brick lane) you would know the popularity of this pair. The British love affair with curry stretches back over 200 years, with the first curry house opening in London at the start of the 19th century. In every curry house, on each table you will find poppadoms, chutneys, Indian curries, naan, rice and bottle of a chilled beer. The rich, fiery zing of a fragrant curry balances well with a glass of cool and crisp beer, and thats why Indian curries and beer are sooooooo good together.

To celebrate summer in Indian style guys at kingfisher sent me kingfisher beer. Here is the Kingfisher Story:Established in Mysore, Bangalore in 1857.  Kingfisher has risen from a soldier’s tipple to a nation’s pride and joy. Kingfisher is India’s No.1 beer and is one of the country’s most heralded exports.  Now brewed in Britain, this triumphant tipple can trace its roots all the way back to 1857 when Castle Breweries first started brewing in the majestic city of Mysore. As it has grown, the beer has become synonymous with the exciting side of Indian life.  It is a sponsor of the Bangalore Royal Challengers, the Force India Formula 1 team and countless music festivals. More on http://www.kingfisherbeer.co.uk/welcome

Make it an Indian summer with kingfisher- celebrate in the sunshine with the real taste of India. Spice it up or cool it down this summer with Kingfisher. Crisp, clean and unfailingly refreshing, it’s a top choice for summer, whether you’re having a BBQ with the boys, enjoying a summer of sport or looking for a perfect curry companion. With its deft balance of light bitterness and subtle citrus flavors, Kingfisher is the perfect partner to Indian food.

My idea of an Indian summer with an Indian beer was lazy kind of a meal. Just a can of chickpeas with some spices and this curry gets ready in a jiffy. Serve it along some naan or jeera rice and you are good to go. Preparing chickpeas curry from scratch is elaborated process. Overnight soaking of chickpeas and then boiling it the other day needs lot of preparations but using canned chickpeas (garbanzo beans) is faster.

Honestly I don’t know what to name this curry. Its not Kadai chole (Punjabi north indian curry) nor it is channa masala (dry chickpeas curry). So let’s call it 10 Minute Chickpeas Curry. Yeah that’s about it. No planning at all. No grand affair in this curry- a homely or an every day kind of a curry is what you can call it. If you have less time or just don’t want to slave yourself in the kitchen that do try this curry, I promise you will be hooked.

1 can of chickpeas
2 cloves garlic
1 inch ginger piece
1 onion chopped
1 tomato
2 tablespoon oil
¼ teaspoon cumin seeds/jeera
1 bay leaf/tej patta
1 inch cinnamon/dal chini
2 cloves/laung
1/4 teaspoon turmeric/haldi
½ teaspoon red chilli powder (to taste)
1 teaspoon coriander powder/dhaniya powder
1 tablespoon lemon juice
¼ teaspoon sugar
Salt to taste
1 teaspoon kasuri methi

In mixer or grinder. Grind ginger, garlic, onion and tomato in fine paste.
Strain water from chickpeas and keep it aside.
Heat oil in a pan and add cumin seeds. Let it splutter. Reduce the heat to medium-low.
Add bay leaf, cinnamon and clove. Roast for 20 seconds.
Add the grinded paste with 1 cup of water. Mix.
Add in all dry spices- salt, turmeric, coriander powder, sugar and red chili powder. Mix. Cover and let it cook for 5 minutes.
Mix chickpeas and lemon juice. Add 1 cup of water. Cover and let it boil for 2 minutes.
Finally mix kasuri methi and serve.

Kingfisher comes available in 330ml or 650ml bottles (4.8% ABV), perfect for sharing with a fortuitous friend.  Buy as a four pack or stock up the fridges with case of 12 (650ml) or 24 (330ml) bottles.  Find in-store at Tesco, Asda, Sainsbury’s and curry houses across the country or online at www.kingfisherbeer.co.ukDrink responsibly, details on-https://www.drinkaware.co.uk/

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Kingfisher  for sending the beers for review. 

Sunday, July 10, 2016

Eggless Mango Mousse

Am I too late to post a mango recipe?? May be, may be not! Last year I managed to pen down at least three mango recipes- mango lassi, mango milkshake, mango cake. This year, well, better late then never, here comes- Mango Mousse.

What is mousse?? It is a sweet or savory dish made as a smooth, light mass in which the main ingredient is whipped with cream. Another main ingredient in most of the mousse recipe is egg whites. Egg whites are beaten till it forms stiff peak and then used, this sets the mousse and also gives that light taste.

But, I wanted my mango mousse to be egg free. Yeah, Eggless Mango Mousse. Mousse, in spite of its reputation, is really not that difficult to make, and, this recipe will prove it. I used canned Alphonso pulp mango pulp, but you can use fresh pulp as well. Also,  this mousse is bit desi (Indian) style, because it has ginger and lemon juice as well.

Without eggs then how did I set the mousse? Well I used a vegetarian gelatin also know as china grass or agar as we say in Hindi. Agar (china grass) is been used in Indian and Vietnamese cuisine since 1650’s. It is used to set desserts, jellies and sweets. It is easily available in any Indian grocery stores and online. If not you can use Dr. Oektor Veg-gel, it will also give same results.

Things to keep in mind before making mousse:
-chill the bowl and the whisk attachment in the fridge, this will help fasten the process for whipping the cream.
-Make sure you have ice/ice cubes in the freezer.
-Sugar and lemon juice quantity might differ based on the taste of mango pulp. So please taste and adjust.
-Do not over mix the mousse. Please remember to use fold and cut technique.
-Mousse needs to be chilled overnight-so plan accordingly.

Now there goes the recipe.

1 can mango pulp (500 grams)
250 ml double cream
1/4 cup sugar (divided in 2 parts)
4 tablespoons china grass powder
1/4 cup milk
5 tablespoons water
2 tablespoon ginger juice (2 inch ginger)
1 tablespoon lemon juice

  1. Grate ginger and strain out the juice. Keep it aside.
  2. Soak china grass in cold water for 2 to 3 minutes.
  3. Whip the cream. Keep adding little sugar and whip till you get soft peaks. Keep in fridge. (keep 5 table spoons of whipped cream separately in a bowl for garnish)
  4. Mix milk, mango pulp, sugar and gelatin mix in a pan and let it boil on a medium to low heat. Keep stirring. Boil it bubbles appear.
  5. Take a bowl and fill it with ice cubes. Now take another bowl and put it on ice cubes.
  6. Sieve the mango mixture on the bowl kept on ice cubes. Make sure there are no lumps.
  7. Now keep mixing the mango mix till it turns thick and begins to set. Take out ¼ cup of this mix and keep it aside. (for garnish)
  8. Mix the whipped cream in the mango in small batches. Fold the cream.
  9. Take the serving glasses and fill the mousse. Chill for 5 minutes.
  10. Take the remaining ¼ cup of mango mix and put/layer 1-2 spoons on each glass. Chill again in fridge for 5 minutes.
  11. Lastly take the remaining whipped cream in a piping bag and swirl it over the mousse.
  12. Chill overnight and serve.

You can garnish with mint leaves as well.
Fell free to throw in chopped nuts like pistachios, cashews or almonds.
You can also serve with chocolate chips.