Karl Rock's Blog

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Photo by CALLEJERO ERRANTE https://flic.kr/p/pGTxfG.

KarlJi Ka Peeli Anand Lassi Recipe (Gau Mutra) [Exclusive Video]

Gau Mutra (cow pee) is known as a super drink in India. On its own gau mutra has a foul acidic taste, so I thought what better to balance it out than by mixing it with sweet lassi. Introducing Karl’s Yellow Happiness Yoghurt Drink.

KarlJi Ka Peeli Anand Lassi. Photo by Joey https://flic.kr/p/7j3Drh.

Photo by Joey https://flic.kr/p/7j3Drh.

Ingredients (makes 1 litre)

  • 700ml thick cold yoghurt
  • 200ml cold water
  • 100ml gau mutra
  • 4 tsp rose water
  • 5 tbsp sugar (or use powdered sugar, it dissolves faster)
  • 1 tsp cardamom powder

Method

  1. Take a 1-litre lota (bowl), add all ingredients and stir until the sugar has dissolved and the mixture is smooth (Alternatively you can use a blender).

Bon appétit!

Medical Disclaimer: I’m not a doctor and I don’t recommend you drink gau mutra! Do it at your own risk.

Sali Chicken Britannia and Co Recipe. Photo © Karl Rock.

Britannia & Co’s Parsi Sali Chicken Recipe (Tried & Tested!)

If you didn’t know, I crowned Britannia & Co. the best restaurant in India. After you eat there, if you’re like me, you’ll be craving to make Sali Chicken at home too.

Thanks to CNN’s interview with Britannia’s owner Boman Kohinoor, we have the real Sali Chicken recipe straight from the man himself. Unfortunately, Mr Kohinoor has not given the actual recipe! I made it, and it tastes close, but it’s missing something. It’s not Britannia & Co. Sali Chicken, but it’s tasty and very healthy anyway!

Ingredients

  • 2 finely chopped green chillies
  • 2 large finely chopped onions
  • A tiny piece of ginger
  • Half a teaspoon of cinnamon powder
  • Half a teaspoon of turmeric powder
  • 1 teaspoon of garam masala
  • Half a teaspoon of cumin seeds
  • 7 or so curry leaves
  • 6 cloves of garlic
  • Salt
  • 1 kilo of boneless chicken thighs, 10 pieces or so, cut into thirds
  • 2 tablespoons of oil
  • 3 cups of thin and crispy fried potato sticks (known as Lachha)
Halidrams Aloo Lachha.

This is the closest to plain potato sticks that I could find – Haldiram’s Aloo Lachha. You may have to some searching for plain lachha which is what we want for this recipe.

Instructions

  1. Make a thick paste out of the garlic, ginger, garam masala, cinnamon and turmeric and set aside.
  2. Drop curry leaves and cumin seeds in a pan with hot oil and stir slightly. After a few seconds, when the seeds start to splutter, add the chopped onions and chillies, let it cook and occasionally stir for about five minutes. Add the spices and stir for a minute or so.
  3. Now bring in the chicken and stir in the pan till it’s well coated with the spices. Pour two cups of water, add salt and bring to boil. Cover with a lid, reduce heat and let the chicken cook for half an hour.
  4. Uncover the dish and let it simmer in low flame for another thirty minutes until the chicken is soft and tender.
  5. In a deep plate, place the chicken and arrange a nice, thick layer of potato sticks around the edges or on top. Serve piping hot with juicy lime wedges and onion.
Sali Chicken Britannia and Co Recipe. Photo © Karl Rock.

Homemade Sali Chicken but something’s not quite right. It should be browner in colour. It still tatsted great anyway. Photo © Karl Rock.

How to Make Masala Chai like a Real Chaiwala. Photo by Julia Maudlin (https://flic.kr/p/rX1d3r)

How to Make Masala Chai like a Real Chaiwala

If you want to make masala chai exactly how a Chaiwala does on the streets of New Delhi then there’s quite a big difference to my simple Simple Masala Chai (Indian Milk Tea) Recipe. I prefer the simple recipe because it uses 100% milk, this method uses a 50% water/milk split as milk is expensive. Try both for yourself and decide!

Masala Chai. Photo by Kara Murphy.

Masala Chai. Photo by Kara Murphy.

Ingredients (Serves: 1)

  • 1/2 cup water
  • 1/4 teaspoon locally ground Chai Masala (or Everest’s Tea Masala).
  • 3/4 cup full cream or single toned milk.
  • 1 teaspoon of Tata Gold Tea or Taj Mahal Tea (these black teas are the most commonly used in India and available from Indian grocery stores).
  • 2 heaped teaspoons of white sugar.

Recipe

  1. Add the water and chai masala to a pot and bring to a light boil.
    1. For Ginger Masala Chai: add three 1-inch long slices of fresh ginger and boil for 3 minutes. The water will turn yellow.
  2. Add the tea and boil for 2 minutes, the water will turn dark red.
  3. Add milk and lower the heat and let simmer for 2 minutes. It should be looking dark brown now.
  4. Add sugar and stir.
  5. Bring to the boil so the liquid starts climbing up the pan, then turn down heat and let simmer. Do this 3 times. Even more colour should be coming out of the tea.
  6. Strain into a teacup and enjoy!
Chaiwala in Pushkar, Rajasthan. Photo by Arian Zwegers (https://flic.kr/p/ayft4J)

Chaiwala in Pushkar, Rajasthan. Photo by Arian Zwegers

Now you can start your roadside chai stall too!

Lamb Dopiaza and Roti. Photo © Karl Rock.

The Easiest Lamb Dopiaza Curry Recipe Ever!

This is possibly the simplest curry recipe ever – just dump all the ingredients in a pot and simmer! In the end, you have a flavour packed and healthy Bengali mutton curry!

Lamb Dopiaza and Roti. Photo © Karl Rock.

Lamb Dopiaza and Roti. Photo © Karl Rock.

Ingredients (Serves 4)

  • 500g lamb shoulder, cut into 4cm pieces
  • 800g onions, cut into quarters
  • 30g/6 cloves garlic, finely chopped
  • 15g/3cm ginger, finely sliced
  • 500g natural yoghurt
  • 4 tsp coriander seeds
  • 1 tsp turmeric
  • 2 tsp cumin seeds
  • 1 tsp cloves
  • 10cm piece of cinnamon stick
  • 10 dried chillies
  • 1 tsp black peppercorns
  • 6 green cardamom pods, bruised
  • 6 tbsp ghee or butter
  • 1½ tbsp salt
  • 250ml water

Instructions

Tip all the ingredients into a deep pan, mix together, cover with a tight-fitting lid and bring gently to a boil. Simmer over a low heat for 2 hours, until almost all the liquid has been absorbed and the lamb is tender. Serve.

The Most Authentic Old Dehli Style Chole Bhature Recipe. Photo by Rishabh Mathur.

The Most Authentic Old Dehli Style Chole Bhature Recipe [Video]

If you’ve read the best places in Delhi to eat Chole Bhature then you know I’m crazy about this delicious savoury and spicy quintessential Delhi dish. Some days I’d eat it for breakfast, lunch and dinner. The best Chole Bhature restaurants keep their recipe a guarded secret. Their unique recipe is the reason for their success. I wanted in on this secret. People told me “you’ll never work the recipe out, it’s a secret.” That made me more intent on getting as close to the famous Delhi chole stores as possible.

After three attempts, I found the holy grail of chole. Your search for the perfect and authentic Old Delhi style Chole Bhature recipe ends here. I’ve tried and tested the below recipe, so you don’t have to. The recipe and instructional video are from the amazing (you’ll see why when you watch the video) BharatzKitchen.

Note: This is just the Chole recipe, not for the Bhature bread. I prefer to eat this with healthier roti or rice.

Ingredients (Serves 4)

For Boiling the Chickpeas (Chole)

  • 200 g (1 cup) chickpeas (unsoaked)
  • 1 cinnamon stick (or 1 tsp powdered)
  • 3 cloves
  • 1 black cardamom
  • 2 black tea bags
  • 1 medium sized pomegranate skin (not essential if you don’t have it)
  • 2 tsp Salt
  • ½ tsp baking soda

    Half way there. Even at this point, the Chole taste amazing! Photo © Karl Rock.

    Half way there. Even at this point, the Chole taste amazing! Photo © Karl Rock.

Chole Masala Spice Mix

  • 
3 ½ tsp coriander powder (duniya poweder)
  • ¾ tsp ginger powder (soonth powder)
  • ¾ tsp red chilli powder
  • ½ tsp garam masala
  • 2 tsp pomegranate seed powder (anar dana powder)
  • ¼ tsp turmeric powder
  • ½ tsp cumin powder
  • 2 Tbsp ghee (clarified butter) to cook the spices

For Frying & Cooking

  • 5 Tbsp vegetable oil, such as olive oil
  • 1/8 tsp hing powder (asafoetida powder)
  • 1 finely chopped medium sized onion
  • 6 x 1-inch long sliced fresh ginger sticks
  • 2 green chillies
  • ¼ cup beaten and strained unflavoured natural yoghurt (I leave this out of the recipe! No idea why it’s in there, it doesn’t change the taste)
  • 1 Tbsp tomato puree
  • 1 tsp ginger garlic paste
  • ½ tsp dried fenugreek leaves (kasuri methi)
  • ½ Cup Water

Instructions

Preparation and cook time is around 1 hour all up.

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