Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Indian

Dosa with Coconut Chutney and Tomato Chili Chutney

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When most people think of Indian food, they think of tandoori and butter chicken, channa masala, naan, and puris – and while those are all delicious dishes, they are primarily considered North Indian food and are not exactly representative of Indian cuisine as a whole which is incredibly rich and diverse. That’s why this week, I wanted to show a recipe that is from the South of India, a recipe not only visually magnificent, but also an explosion of complex flavors –  The Dosa.

Dosa is a paper-thin, crispy crepe made of fermented rice and lentils and served with an assortment of sweet, savory, and spicy chutneys; I served mine with the classics – a coconut cilantro chutney and a tomato red chili chutney.

In order to get a beautiful and light batter, the process must begin a few days in advance. You start off by washing lentils and rice and letting them soak overnight. The ratio of lentils-to-rice can very greatly depending on who you ask. I use 1 cup channa daal, 2 cups urad daal, and 1 cup of white rice. This is the way my mom makes it and less starch and more lentils means that it’s super healthy and great for diabetic patients.

 

 

After soaking the lentils and rice, I grind it up in the food processor in several batches. I add a little bit of water to help bring the mixture together. You’ll know when it’s done when the texture is smooth (no major pieces) and thick.

After my batter is made, I pour it into a large pot with a wide bottom and let it sit covered in a warm place (usually in my oven turned off). I let it sit for about 24 hours – this ensures enough time for the fermentation process to occur. Once your batter has fermented, you’ll be left with a lovely thick and airy batter similar to pancake batter.

 

For the cilantro coconut chutney AKA the green chutney, I start off by frying some de-seeded serrano chilies in a little bit of oil along with some curry leaves. This step mellows out the harshness of the serrano while the curry leaves add a lovely aroma. I then add the chilies and curry leaves along with some onion, tamarind, cilantro, garlic, salt into my food processor along with some water until everything is well combined.

 

 

The tomato and red chilie chutney is also incredibly simple to make. I drop a tomato, onion, piece of ginger into a food processor until completely liquified. I then cook up the pureed mixture over the stove-top in a little bit of oil to get rid of the raw flavor. I finish it up by tempering the chutney with some mustard seeds, giving extra depth of flavor.

 

 

 

I also made a potato curry to go inside. This is the same recipe I use in my halwa puri recipe which you can visit here –  https://www.fatimasfabulouskitchen.com/2017/10/16/halwa-puri/

 

To make the actual dosa, you’ll need a hot griddle or wide flat circular pan. I drop a ladle-full into my pan and move my ladle around in a circular motion from the center to the periphery, trying to make the dosa as thin as possible. After a few minutes, the edges will start browning. That’s when you know it’s ready.

 

 

 

Go ahead and fold it over and serve it up in a nice big plate. And there you have it! A visual magnificent South-Indian classic that tastes heavenly!

 

 

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Dosa with Coconut Chutney and Tomato Chili Chutney

Servings 5

Ingredients

Dosa Batter

  • 1 cup urad daal
  • 1/2 cup chana daal
  • 1/2 cup white rice
  • 1/2-3/4 cup water
  • 1/2 tsp salt

Coconut Chutney AKA Green Chutney

  • 1 cup fresh coconut (diced into half-moons) *if you cannot find fresh coconut, you can substitute for dried coconut found in most indo-pak stores
  • 1/2 small onion (white or yellow)
  • 2 serrano chilies (chopped and de-seeded)
  • 2 tbsp curry leaves (about 8-10)
  • 2 tsp oil
  • 1/2 cup cilantro
  • 1 tbsp tamarind (if you are using concentrate, decrease amount to 1/2-1.5 tsp depending on brand, be sure to taste)
  • 1/2 tsp salt (or to taste)

Tomato and Chili Chutney AKA Red Chutney

  • 2 tomatoes
  • 2 small red onions
  • 1 inch piece of ginger
  • 3 dried red chilies
  • 1 tsp oil
  • 1.5 tsp jaggery (may substitute with palm sugar, brown sugar, or regular white sugar)
  • 1/4 tsp salt (or to taste)
  • 1 tsp oil (for mustard seeds)
  • 3/4 tsp mustard seeds
  • 1/2 tsp salt (or to taste)

Potato curry (see halwa puri recipe! - https://www.fatimasfabulouskitchen.com/2017/10/16/halwa-puri/)

Instructions

Dosa

  1. Start off by making your dosa batter. You must start the process at least two days in advance in order to allow for proper fermentation. Rinse and wash your lentils and rice thoroughly and allow them to soak in a big bowl of cold water overnight or about 10-12 hours. (Do not add salt!)

  2. The next day, drain the water and grind your lentils and rice in a blender or food processor with water. In order to make it easier on your machine, do it in multiple batches. Add enough water (a few tbsp at a time) to allow for easy grinding. If you add too much water, your dosa batter will be too watery. You want it to be relatively thick - the consistency of banana bread. The texture will be a little sandy but should not feel heavy and gritty; if so whiz it through your machine a second time.

  3. Pour your batter into a pot with a wide bottom and high-sides. Cover with a lid and let sit in a warm place with no drafts for  24-48 hrs.

  4. When your dosa batter is ready, it will be light and airy. That's when you know the fermentation process has occurred. Go ahead and add in your salt and combine well.

  5. Warm up a non-stick griddle or a wide-circular pan. Once hot, lower the heat to medium-low.

  6. Take a ladle-full of dosa batter and add it to your pan. Spread around multiple times from center to periphery in a circular fashion. (This step takes practice, so don't fret if your dosa doesn't come out perfectly the first time!)

  7. Drop a few teaspoons of oil all around the dosa. Allow the edges to turn brown. This will take a few minutes.

  8. Using a non-metal spatula, gently remove the dosa from the pan. The underside should be lightly brown and crispy. Remove the dosa and fold over. Your dosa is ready to be served!

Coconut Chutney AKA Green Chutney

  1.  Start off by sauteeing your diced and de-seeded serrano in a little bit of oil along with your curry leaves.

  2. Once lightly browned, turn off the stove and add to your food processor along with the rest of your ingredients - tamarind, cilantro, garlic, onion, salt. (I am using fresh coconut, but if you can't find any nor want to go through the trouble of cutting open a coconut, then you can find prepared diced coconut at your indo-pak store. I am also using fresh tamarind from the block. You may substitute with tamarind concentrate, just make sure to add less and taste to adjust.) Whiz it all up with a few tbsp of water until everything is well combined.

Tomato Chili Chutney AKA Red Chutney

  1.  Wash out your processor from the previous chutney, and add in a tomato, onion, dried red chilies, and ginger. Whiz up with a few tbsp of water until it becomes a fine puree. Add to a small pot with a little bit of oil. Cook on medium high-heat, until it thickens.

  2. Add in your jaggery and salt into the chutney. (If you cannot find jaggery, you may substitute with any other type of sugar - palm, brown, or white.) Taste and adjust sugar and salt.

  3. In a small pan, add a little bit of oil and add in your mustard seeds. Once you hear them pop, remove pan from heat and add the mustard seeds directly into the red chutney. Your chutney is now ready.

Nihari

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Nihari has got to be in the top 5 list of classic desi comfort food. I mean how can it not be? It’s hearty, it’s warm, and it’s an explosion of amazing flavors.

For all you non-desis out there, nihari is basically a meat stew made with caramelized onions and a wide array of lovely and deep aromatic spices and served with hot naan that’s straight out of the tandoor. There’s different variations of nihari, depending on which part of the subcontinent you are from. My parents make a Hyderabadi-style type of nihari which has more of a broth-like consistency. The one I’m making here is thicker, and similar to a Pakistani nihari.

Since this is a meat-centric dish, you’ll want to use good quality meat. I like to use a couple of big lamb shanks which I marinate in some turmeric, chili powder, and ginger-garlic paste.

For the nihari masala, I use just about every spice under the sun. I take several whole spices and tie them up into a cheesecloth (great trick that prevents anyone from biting into anything) – cinnamon sticks, cardamom, cloves, mace, shahzeera, allspice, black peppercorn. For powdered spices, I use fennel, black pepper, nutmeg, cinnamon, garam masala, cumin, coriander.

Like most Indian dishes, caramelized onions act as the base. They add a subtle sweetness that balances out the heaviness of the meat and spices. Since you want the texture and consistency of the nihari to be smooth, I grind up the onions into a paste in a food processor and add it to the nihari once the meat is cooked.

You can cook the shanks in a regular pot or for fast results, toss it all in a pressure cooker with some water, seal it shut with the lid, and come back in a half hour or so.

Once the meat is falling-off-the-bone tender, I add in my powdered spices and my caramelized onions paste. I then turn the broth into a stew by thickening it up with some cornstarch. You can use flour as well (that’s the traditional way of doing it!)

Add in some extra butter or ghee (and when I say extra, I mean at least half a stick), adjust your seasonings, squeeze in some lemon juice and there you have it!

Serve with some thinly sliced ginger, onions, cilantro, lemons, jalapenos, and of course naan!

It’s the perfect dish to make on a cold snowy Saturday afternoon, when you’re craving something authentic and warm!

5 from 1 vote
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Nihari

Servings 6 people

Ingredients

  • 3 lbs beef or lamb shank (or 2 lbs boneless meat)
  • 1.5 large onion (sliced)
  • 1 tsp turmeric
  • 2.5 tsp ginger-garlic paste
  • 2 tsp chili powder (or to taste)
  • 2 tsp salt (for meat)
  • 2-3 tsp salt (or to taste)
  • 1/3 cup wheat flour or cornstarch (plus 1/3 cup water)
  • 8 tbsp butter (divided, 4 tbsp for onions, rest to put in later)
  • juice of 1/2 lemon or to taste

Dry Spices

  • 1/2 tsp shahzeera seeds
  • 3-4 cinnamon sticks
  • 4-5 bay leaves
  • 6-7 cardamom pods
  • 1/2 star anise
  • 5-6 cloves
  • 4-5 allspice
  • 1-2 mace

Powdered Spices

  • 1 tbsp fennel
  • 1.5 tsp nutmeg
  • 1.5 tbsp garam masala
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 1 tsp garam masala

Garnish

  • 1 piece ginger (julliened)
  • 1/2 cup cilantro (chopped)
  • 1 small onion (sliced)
  • 1 jalepeno (sliced)
  • 1 lemon (sliced)

Instructions

  1. Add the turmeric, salt, chili powder, and ginger-garlic paste to the beef or lamb. Make sure it is fully coated and let it sit for a least thirty minutes.

  2. In the meantime, tie up all your whole spices into a cheesecloth - cinammon sticks, allspice, black peppercorn, mace, shahzeera, cardamom, cloves.

  3. Add your meat and cheesecloth pouch to the pressure cooker. Cover with about a liter of water or so. Pop on the lid, turn the heat onto high and let it tenderize for about 40 minutes or so (you can leave it in longer or less depending on how tender you want it and how well your pressure cooker works.)

  4. In the meantime, star caramelizing your onions. Turn the heat to medium-high and add in your oil, butte,r and sliced onions to a pan. Allow them to slowly turn dark brown. This will take about 25 minutes or so.

  5. Once the onions are done caramelizing, allow them to slightly cool and grind them in a food processor until they form a smooth paste.

  6. Once your meat is done tenderizing in the pressure cooker, turn the heat off and allow the cooker to cool. DO NOT  attempt to open it right away, you will end up burning yourself!

  7. After the pressure cooker has cooled, open it up. Turn the heat back on to high and add in your onion paste, some salt, and powdered spices - fennel, cumin, coriander, garam masala, black pepper, nutmeg, cinnamon.

     

  8. Now take your flour and roast it in a pan on low heat until it turns slightly browner. Make sure you don't burn the flour. Remove immediately and dissolve it in 1/3 cup of water by stirring it until it becomes a slurry. You may also substitute with corn flour (just directly dissolve it in the water). Add that to the nihari and stir.

  9. Keep stirring the nihari until it becomes the consistency you want. If you want it  thicker, allow water to evaporate. If you want it looser, add in more water.

  10. Add in the rest of your butter.  Taste and adjust for seasonings. Add in a few squeezes of lemon juice.

  11. Serve hot with garnishes!

Chicken Tikka Wraps

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It’s 2017 and fusion-food is all the rage. And one of the latest intercultural concoctions that is causing a firestorm on social media is the “Desi Burrito”. All you got to do is substitute a tortilla with naan, Carne Asada with Seekh Kabob, El pastor with Chicken Tikka, chutney for salsa…you get the idea. But whether you think the idea is genius, or another one of those stupid food trends where people think they discovered something new, when they really haven’t, you got to admit it’s delicious af. Personally, I’m not going call these desi burritos, but you can call them whatever you want. They are delicious, healthy, and oh so freaking satisfying.

I like to use chicken tenders for these wraps. I marinate the chicken in a home-made tandoori paste using yogurt, ginger, garlic paste, tomato paste (for a vibrant red color), a pinch of sugar, and a vast array of spices – cumin, coriander, garam masala, turmeric, chili powder, paprika, amchur powder, fennel powder, and dried methi leaves.

To allow the masala to really penetrate the chicken, I prick the tenders with a fork. That way it will really seep inside giving you an extra flavorful chicken. Ideally you want to let this sit overnight for at least 6 hours in the fridge.

Once done marinating, I fire up the grill, cook them through, and cut them up into pieces. We are ready to roll!

I also like to add rice in my wraps – and not just plain brown or white rice (although you can certainly do that!). Instead I make a quick spicy fried rice where I add already cooked rice to a pan of sauteeing onions, jalapenos, tomato paste, and turmeric, chilli powder, garam masala, and cumin. Add a little lime juice, and you have a super flavorful rice that is great on its own. And if you’re cutting down on the calories, you can forgo the wrap and make those rice bowls and add everything to the rice! Super easy lunch or dinner!

These are so incredibly versatile. You can go the chipotle route and make a burrito using a flour tortilla, salsas, guacamole, or you can make something more Indian with a paratha or chapati, some cilantro chutney, yogurt, and cucumber, tomato and onions.  Whatever you do, it’s going to be fantastic!

Make this the night before, wrap it in some aluminum foil, and bring it to work the next day. All your co-workers are going to be jealous!

5 from 1 vote
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Chicken Tikka Wraps

Servings 4

Ingredients

  • 6-8 tortillas

Chicken Tikka

  • 1.5 lb chicken tenders
  • 3 Tbsp yogurt (or substitute 1/3 cup buttermilk)
  • 1.5 tsp tomato paste
  • 1 tsp ginger-garlic paste (or substitute with finely minced garlic and ginger to taste)
  • 1.5 Tbsp oil
  • 1/2 tsp amchur
  • 1/2 tsp turmeric
  • 1 1/2 tsp chilli powder and/or paprika
  • 1 tsp garam masala
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp fennel powder
  • 1/4 tsp dried methi leaves
  • 1/2 tsp onion powder
  • 1/4 tsp sugar
  • 1 tsp salt (or to taste)

Rice

  • 4 cups cooked brown rice (cooled)
  • 2 jalapenos
  • 2 small onions
  • 1 tbsp cumin
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder (or to taste)
  • 1.5 tbsp tomato paste
  • 2 tsp ginger-garlic paste
  • lime juice (to taste)
  • 1 tbsp chopped cilantro
  • 4 tbsp oil
  • salt (to taste)
  • 1/2 bell pepper (optional)

Optional Condiments and Toppings

  • 1/4 cup cilantro chutney
  • 1/4 cup sour cream
  • 3/4 cup cucumber, tomato, onion salad
  • 3/4 guacamole
  • yogurt (to taste)
  • hot sauce (to taste)
  • 1 cup lettuce (shredded)

Instructions

  1. In a small bowl, combine your tandoori marinade ingredients - yogurt, spices, salt, oil, ginger-garlic paste, tomato-paste. Add to your chicken tenders. *Note - You can also use a pre-made chicken tikka spice blend such as shaan. Just make sure to adjust the salt accordingly as most pre-made blends already contain a lot of salt.

  2. Take a fork, and prick holes into the chicken. This will allow the marinade to come inside and flavor the chicken. Let it sit in the fridge for at least 6 hours or overnight.

  3. When you're ready to grill, add a little bit of oil to your grill pan on medium-high heat. Make sure your chicken tenders have sit at room temperature. You don't want to add cold chicken to a hot pan because it will seize up.

  4. Add your chicken tenders to the grill pan and allow it to cook on each side for about 4 minutes or so. If you are using a thermometer, the inside should read 165 F.

  5. Allow your chicken to rest for a few minutes, then cut into pieces with a knife.

  6. Heat up your wraps (tortilla, paratha, chappati, etc) and lay them on a plate or board. Add your rice, your chicken, and whatever condiments you wish to use. Fold the tortilla over the mound and tuck in the ends.

Instructions for Spicy Rice

  1. Sautee your onions and jalapenos in a hot pan with oil. After a few minutes, add your tomato paste and garlic. Once the onions are starting to turn slightly brown, add your spices and then your rice. Combine everything well. 

  2. Taste and adjust seasonings. Add cilantro and lime juice to taste.