Malai Chum Chum

Bengali sweets happen to be one of the best sweets in India. They offer a wide variety from Rasgullas to Mishti Doi and most people who like Indian sweets always love these sweet sugar dipped treats.

Malai Chum Chum is a very popular Bengali sweet made with Paneer or homemade Cottage Cheese. It is a delicious Indian dessert that cannot be resisted since they are amazingly delicious to look at and delectable. These chum chums are soaked in sugar syrup and in between are filled with rich and creamy Khoya filling.

Mr. Parveez loves Malai Chumchum and he would always buy them from his favorite Indian sweet shop here. There were few other ones as well and he loved them all. Few years  back we moved houses and we went pretty far from the area of our favorite Indian area. So, the visits to the sweet shop weren’t as frequent and Mr. Parveez though deprived never complained and neither did he ever ask me to try.

Actually there is a funny story to him asking too. As a newly married wife, every now and then I would try to make dishes that we have tried at different restaurants. I still don’t know why I did that, probably just wanted to amaze my husband …LOLzzz. But instead of impressing him, he asked me to stop. The problem was that making the dishes we eat at restaurant would be close to what we eat outside, but the charm of enjoying a meal outside would be lost. So, as much as I wanted to try making some of these sweets, I would not attempt and just get the sweets from the sweets store whenever we would be in that area. Few years ago we moved to our new house, and the house is pretty far for us to visit that sweet store as often as we would like to, and the closest Indian market does not sell sweets of the same quality unless we buy frozen and we all know frozen loses the taste.

And that’s how I decided to make my own. Initially when I started making Rasgullas because that makes a base for all the bengali sweets, or most of them. The Rasgullas need a little tactic that makes sure they are spongy and can absorb the sweetness from the sugar syrup. That’s the first thing you need to master and as easy as the recipe looks and seems, they aren’t that easy. It took me around 5 trials to master them.

For Malai Chumchum, make rasgullas and once done have to be cut into half and add khoya mix . The middle part is khoya mixed with sugar and a little spice to enhance flavors. You can always a little bit of food color to make the dish look nicer. Garnish with silver leaf and crushed nuts.

You can always make them 4-5 days in advance. Refrigerate and serve chilled.

Mughlai Biryani

This Biryani is very close to my heart. This recipe was shared by Mr. Parveez, some 4 years ago and since then it has been a family favorite. My younger son calls it “Mogli Biryani”, since he feels that Mughlai is very close to”Mogli”, and I am sure somewhere he also believes that this recipe came in from the Jungle book…LOLzzz.

Mr. Parveez came across an article about Mughal migration and food and thats when he learnt that the initial use of spices in Biryani was actually white pepper and not the chilies. Though with time, chilies made a very special place in the Biryani recipes and no Biryani recipe seem to be complete without them, but that wasn’t the way it all started.

Black pepper has a very strong flavor and if you use it often, you would know that using black pepper even little more than required makes the taste of a dish bitter, therefore you need to be careful when handling that spice. Unlike, black pepper, white pepper is easier to handle and does not add bitterness if slightly over used.

This dish has flavors from the Middle east. it isn’t too spicy so it matched perfectly with Mirch ka saalan or Baghare Baingan or khatte Baingan. I have made this for my son’s school party for teachers and it was a big hit. You can use regular chicken cut to medium or small size pieces, though I preferred using chicken legs. It doesn’t change the taste but definitely enhances the look. I have used green chilies, but from the article that I read, it wasn’t a requirement so, the use is optional. Also the garnishing with boiled eggs is completely optional. You can also use cashews, and/or almonds to garnish if you feel like.

 

Methi Murgh Biryani

For the huge variety of Biryanis that I have cooked, I sometimes feel I should make a separate section for “Hyderabadi Biryanis”. The city is as popular for Biryanis as much as its for Falakhnuma Palace. Talking about Falakhnuma palace, though I am from the state of Forts and Palaces, Falakhnuma happens to be one palace that I would want to visit only because my favorite actor, Salman Khan had his sister married there and that’s when I was in love with the interiors.

Hyderabad does excite me for food, not just Biryanis but Haleem and samosas too. I love watching food shows and one such had details of a famous joint who cook their Haleem all day in nuemerous different large size pots only to last 2 hours. Its that popular and I am sure super delicious. Hyderabad has at least 20 kinds of different Biryanis but I think its more for the Hyderabadis to understand and for the rest of the world, its just Hyderabadi Biryani. I love to cook the different recipes of Hyderbadi Biryani. They are all so distinct from one another that tasting them is any Biryani lover’s dream come true.

Each Biryani is so distinct and as much as I read more, the ingredients that makes each Biryani stand out are so simple and yet make the Biryani so exclusively delicious.

This Biryani is very delicious and the flavor of Fenugreek adds a very different taste to the Yakhni. This Biryani actually is one of my older son’s favorite Biryanis, who loves kebabs and honestly isn’t a big fan of Biryani. This is a great recipe for people who enjoy their Biryani spicy or masaledaar. It tastes best with Dalcha and Onion Raita. Since, the Biryani is high in spices, you would want to serve it with something that mellows down the spice level.

Kolkata Biryani

Biryani ranks at the top of my favorite food list. Whenever there is a special occasion in my house, the very first dish comes to my mind is Biryani. Honestly, Friday dinners are kind of a big deal in my house and Biryani is the main part of the dinner.

Biryani in Kolkata was introduced by Nawab Wajid Ali Shah from Lucknow. With Biryani every region and state added there own flavors, according to the produce they had in their region/ state. Nawab Wajid Ali Shah was dethroned by Britishers and deported him to Kolkata. Luckily, he was accompanied by people who worked for him including his kitchen staff. Once in Kolkata, Nawab Wajid Ali Shah tried to make a little place provided for him to live. You could take a Nawab off the throne but you cannot take the elegance and Royal heart he has. he would ask his Kitchen staff to make Biryani, and would feel low about not having enough grocery specially meat/ chicken. To make th Nawab feel better and to be able to have him feel good about feeding everyone around him with the same love and respect he had in Lucknow, the chef added Potatoes and Eggs to the Biryani. This is how the famous Lucknow Biryani added its flavors and gave birth to Kolkata Biryani.

That’s why Biryanis from different places taste so different. The basic similarity is that every Biryani is cooked with meat and rice in dumm. It’s a dish adored not just all over the sub-continent, but all around the world. Its one of the most popular Indian/ Pakistani dish. However, Vegetable/ Paneer biryani is also well accepted among vegetarians.

Biryani should ideally be prepared in dumm, where the meat and rice are cooked together in an air tight container over low flame. I have posted the recipe of dum biryani and so many different varieties of Biryani from different regions and states of India. Most recipes also have some history/ story of how the recipes were originated, which is always a delight to read, know and share.

So this time I am sharing with you an easier version of dum biryani which is followed in most of the biryani houses in Kolkata. This Biryani is not too spicy. The Biryani has potatoes  and the use of Khoya and milk makes the Biryani rich.

Khuskhus Aur Khopre Ki Biryani

While I am always on a lookout for new Biryanis that have been made since the invention of this awesome dish, some recipes are just so fascinating that when you read about how they were cooked in olden days, its just hard to not try cooking them.

The land of Hyderabad offers so many varieties of Biryanis and this Biryani happens to be one of the delicious Biryanis that it offers. The Nawabs are always known to have food that is rich. Using cashews and poppy seeds not only adds a lot of flavor to a dish but also makes the yakhni very creamy and rich.

Biryani is inspired by cuisines from Persia. Recipes that have cashews and poppy seeds resemble the closest since the Mughlai recipes had loads of dry fruits and nuts added to their cuisine. Down south, Hyderabad serves the most Biryanis. This recipe is not like Hyderabadi dumm Biryani and not too spicy either but the taste is still lovely and the flavors are divine.

Kanpur Ki Murgh Biryani

Lucknow food is inspired by Nawabs and only for the ones who have tasted the food know what a great taste the Nawabs had. Its the “Tehzeeb” or the culture and traditions of Lucknow that has us all enjoy the delicious cuisines even more. Kanpur has a lot of influence from the Lucknowi cuisine as well, specially for the Non vegetarian food.

The Nawabs of Lucknow were also ruling and settled in areas of Kanpur and therefore, after them the Khansamas also moved and settled in Kanpur. The good thing about moving to a new place is that you get to be more innovative with your recipe and the new ingredients helps you be more creative.

I believe food can be made with a lot of work, love, passion but, what makes the mark is the presentation of the dish, the words that describes the dish and most of all the person who cooks and serves. Nawabs have always been a people of nazakat and nawazish, and it flows in their cuisine.

This Biryani recipe is pretty simple and is great for beginners. The recipe is made in ghee which can be easily substituted with any oil you like. The recipe is rich, like most Nawabi cuisine.

Hyderabadi Kacche Gosht Ki Biryani

I came across an article once, which was based on the Nizams of Hyderabad. Hyderabad has witnessed a great variety of food thanks to the Nawabs and Nizams, who ruled Hyderabad at different times. The food was inspired from the Mughlai cuisine, but the additions that the Nawabs made to the cuisine made the dishes outstanding. A result of that is the great contribution of Hyderabad to the food world.

As I have mentioned in a lot of other recipe introductions as well, that Hyderabad has contributed more than a 100 variety of Biryanis, each distinct and equally delicious as the other. And, as much as its hard to understand how they are different, you will either have to cook or try the variety. The spices, the other ingredients and the process of cooking changes the complete flavor of a dish.

Kacche Gosht ki Biryani from Delhi is pretty popular too, but the recipe differs a little. This Biryani is made with partially cooked rice being layered on top of marinated meat which is ‘raw’ and is then ‘dumm cooked’ till the meat and rice come out perfectly cooked. But this dish is still considered to be the ultimate measure of a chef’s skill.

In Olden days, Hyderabad had special Khansamas, who cooked this Biryani in the  Nizam’s Bawarchikhaana. Later, these Khansamas were called on special occasions to high class families to bring back the taste of authentic Biryani.

I read that the fine art of making kachche gosht ki biryani is almost lost, as it was becoming surpassed by poorer versions. A classic kachche gosht ki biryani requires patience. Its like a love story, that needs what we call zaaiqaa and mohabbat, and there are still plenty of those  emotions in the hearts of Biryani lovers like me.

I believe as the years have passed, people seem to be losing their love for really good, slow food, that is cooked with genuine expertise, and with that they are sadly also losing the taste of authentic food.

Most of these chefs who are still cooking authentic food ended up dying penniless. What a shame for us all, because not only did we lose the art of cooking this dish properly, we also lost a genuine knowledge base and mentoring. But, I believe people like me still exist around the world who are accepting the new quick fixes but, also still cling to the genuine recipes and authentic flavors and love to share and pass along.

 

Since I do not have the complete authentic Biryani recipe, I did make sure I try and follow the steps and make it as close to the authentic recipe as possible.

Puraani Dilli Ki Kacche Gosht ki Biryani

Food and Purani Dilli go hand in hand. No person in this world can enter purani Dilli and come out hungry. The hustling Jama’a Masjid area or the area connecting to Chandni chowk or Sadar Bazaar offer food for all. whether you are a vegetarian or a non vegetarian, whether you are in mood for parantha or just a plate of kebab or plain simple juice/tea…You find them all.

Its a place where only the brave hearts can survive. I still remember my time in Purani Dilli as a kid and I used to hate being on the cycle riksha. It takes major skills to survive sitting on those small seats with bags and get through without falling each time the rikshawala applies break, which is just around 20 times a minute…LOLzzz. But, trust me, the food is worth more and you will find the trip an amazing experience.

If you do ever visit, do try the awesome non vegetarian restaurants opposite Jama’a Masjid and also ask the riksha wala to take you to paranthe wali gali. The lane has almost every parantha that exists and is a parantha heaven for every foodie.

Coming back to this Biryani. I believe the original recipe for this Biryani is definitely the Mughals trying the initial ways of cooking Biryani. My reasoning is comparing this dish to many rice and meat based dishes cooked in  the Middle east, where in a similar manner the meat is 50% cooked and is tenderized using raw papaya or Vinegar and then the rice, which is only 20% cooked, is layered on top of the half cooked meat and the steam generated from cooking the meat cooks the rice. The recipe is pretty hassle free and simple.

If you still are confused with any step or would like to learn how to cook this dish, feel free to contact me.

Hyderabadi Korme ki Biryani

Hyderabad is popular for its food, especially for the Biryani. But did you know that Hyderabad itself offers at least 100 varieties of Biryanis. And trust me, each Biryani is completely different in taste from the other. The cooking style, the spices and different times of adding the spice changes the complete taste and to understand that better, you have to be a Biryani lover like me.

This recipe is among one of my favorites, honestly I think they all are and it gets really hard to choose between them. My younger one loves the idea of having potatoes in his Biryani. I have no idea which side he gets it from because me or Mr. Parveez are strictly “meat lovers only” when it comes to our Biryanis and as much as my younger son loves Potatoes, he wouldn’t ever eat vegetable Biryani to save his life. Yupp!!! Its quiet funny . So, this Biryani is one of his favorites.

Korma is essentially , a yogurt based curry to which musk melon seeds, poppy seeds and cashew nuts have been added. It is to this curry that rice is added making the flavor amazing.

Its always worth trying a new flavor. Just make sure you read all the instructions and follow the steps strictly to enjoy the same taste as we did. You can always contact me if you miss out something or need help.

Hyderabadi Murgh Khuskhus Biryani

Hyderabad is the fist place that comes to our mind when we think of Biryani in India. But, did you ever know that Hyderabad itself makes numerous kinds of Biryanis and every Biryani differs from the other one.

Though I have never been to Hyderabad, I love the Biryanis that I try at different places. Hyderabadis love using coconut, poppy seeds and nuts in their Biryanis  and while reading more about the authentic Biryani recipes, I found that khuskhus or poppy seeds make an important ingredient to one of the Biryanis. I felt the idea was different and the Biryani would come out slightly creamy since poppy seeds give creamy texture to a dish when added. Also, the fragrance of saffron and star anise is a beautiful touch to the dish.

I have always loved saffron. The fragrance, the flavor, the texture and the ability to bring out so much color to a dish is simply amazing. Unless you have used saffron, you’d never know how magical a few strands of this super expensive spice is.

Growing up, my mom always had abundance of this super expensive spice. My maternal grandmother would always send loads as gifts or bring them each time she would visit or when we visited her in UK. I have never seen my mom run out of saffron. So, my love for it has been before I entered the world of cooking. One of the most annoying things I did, once I started cooking was using saffron for making tea. My  mother never liked it much but then the tea would be so amazingly delicious that she would forget to tell me off after a sip. It was much later when I realized how expensive saffron is and that it should be used sparingly. But even that didn’t make much of a  difference to me using saffron. It sounds ridiculous, but I had my hubby buy 500 gms of saffron from Spice souk in Dubai…LOLzzz

So, finally I got things ready and decided to make the fabulous khuskhus Biryani. It was an instant hit. This Biryani is also great for people who do not like their Biryani too spicy. Though I have tried to make this Biryani in a simple manner so its easy for everyone to follow, but at times it gets a little complicated and therefore I wouldn’t recommend this to be your first Biryani. But, do eventually try it.