Baking | Smoked Indian Chicken Curry / Dhungaar-e-Dum ka Murgh … giveaway to end 2013

“People close to me called me ‘Curry in a Hurry.’
I was moving through life at 100 miles an hour trying to further my career and be a great mom and make everyone happy.”
Ann Curry

Smoked Indian Chicken Curry , Dhungaar-e-Dum ka MurghSmoked Indian Chicken Curry / Dhungaar-e-Dum ka Murgh … a simple slow cooked baked Indian chicken curry that makes life on the table seem somewhat easier. I normally cook curries on the stove top. This time was different, and it worked out quite well. Smoking it added a delicious dimension!

Chicken KormacurryI haven’t posted a curry for ages even though I cook them often, including chicken and lamb korma. I’ve recently done a ‘butterless‘ butter chicken and the feedback was great. Mr PAB even commented saying it was better than buttery butter chicken!! At the time I took no pictures as it was still ‘work in progress‘…

Nirlep Anodized CookwareNirlep contacted me and asked if I would like to review any of their products. With a range as varied as Premium Steel Casseroles to a simple sandwich pan, I left it to them. All I asked for was something I could maybe pop into the oven, since I know they do a stove top range. Not that I don’t cook stove top {read I DO ALL THE TIME}, but the baking blog needed a connect!

Smoked Indian Chicken Curry , Dhungaar-e-Dum ka Murgh They sent me a beautiful hard anodized handi, so I grabbed a chicken and set to work. The curry is simple as can be. It’s a simple overnight marination which tenderises the chicken. I cook it on the bone, but you can go boneless too if you like. This time I added green chutney to the marinade, some caramelised onions too. Experiment as you like because you never know what will hit the sweet spot!

Caramelised onionsAs all Indian cooking, this curry works on beautiful ‘andaaz‘, eye balling as it is better known. A bit of this, a dash of that, a few green chillies for flavour, maybe a couple of beautiful red ones too. Mix it all in and marinade straight in the pot, and then throw into a low oven the next day. An hour and a half later, you have CURRY, a nice thick wrapped one!!

Smoked Indian Chicken Curry , Dhungaar-e-Dum ka Murgh OR … heat a little clarified butter in the handi / pan {OK you can use oil}, caramelise some finely sliced onions, pick out the chicken pieces from the marinade and cook over high heat to seal the juices and get the pieces beautifully browned. Add the rest of the marinade, give it a quick gentle stir, seal tightly … into the oven again! Of course you could also cook over a very gentle stove top.

Passionate About BakingI have a few idea for the handi. A Basque Lamb Stew, kaali dal, stir fried veggies, Thai green curry, kadhi … all in the pipeline. Maybe a little ambitious but pot bread too. It’s quite cold {read freezing} here these days, so as soon as the weather lets up, it’ll be time to bake bread. Have to keep the yeast monsters happy!

What I love about the Nirlep Ebony Handi / anodized pot…

  • Good quality, feel good pot with a snug lid
  • The handles don’t get hot
  • Heavy duty
  • Convenient ergonomic design which is ideal for sauteing, cooking, heat distribution
  • That it goes from the stove into the oven, and back with ease
  • That you can serve right out of it, fuss free!
  • Easy clean up

So tell me dear readers, what would you make if you had a pot / handi like this? Nirlep will be happy to giveaway a similar pot to a reader of my blog. Additionally, I will add a cookbook from one of my favourite Indian authors and chef Vikas Khanna. He’s a large-hearted, fun, talented guy who is passionate about what he does. I love ‘My Great India Cookbook‘ {one of his 3 cookbooks ranked #1 in India by Gourmand World Cookbook Award 2013}. I figured you might love it too, so I am including it in the giveaway. The giveaway is open to anyone who has an Indian postal address and loves to cook/bake of course!! {Entries close on the 15th Jan 2014}


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Baking | Tribute to The Queen of All Daring Bakers, Lis … and Savoury Phyllo Chicken Pot Pies #tributetolis #daringbakers

“Once a Daring Baker, always a Daring Baker. It’s the best baking community on the web!”

Daring BakersHow do you begin to pay a tribute to someone who made a lot of us who or what we are today! We woke up to the tragic news that that the very largehearted & fun, the cornerstone of the best group for bakers ever created, the Daring Bakers,  Lisa passed away. With the lovely Ivonne, Lisa inspired, she cajoled, she filled in, she encouraged, she whipped us along, whisking us into a homogenous group … one of the best baking communities ever created on the web.

RIP Lis, The Queen of All Daring Bakers

Lisa Cifelli of La Mia Cucina, co-founder of The Daring Kitchen (originally The Daring Bakers) passed away unexpectedly a few days ago. Anyone who had the pleasure of knowing Lis, understands how much she will be missed. Her big heart, incredible sense of humor, epic emails, and mad organization skills were legendary. Bless her eternally cotton socks! {Kelly P}

Baklava with phyllo from scratch

In November 2006, Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice decided to challenge themselves to bake pretzels for the very first time using the same recipe. They each went ahead and posted about it on November 18, 2006. Having enjoyed that experience tremendously, they decided to try it again the next month, this time choosing to bake biscotti. And to make matters even better, they were joined by a few more food bloggers. As the months went by, their baking group continued to grow, until it was finally decided that this “little baking group” had to have a name and The Daring Bakers were born! The Daring Cooks were formed in 2009 as a way to learn how to become better home cooks. The idea spread like wildfire with 1000′s of people who also wished to learn more joined in on the monthly challenges.

Today, The Daring Bakers and The Daring Cooks span the world as bakers/cooks of all nationalities come together once a month to try something new in the kitchen!

Homemade evaporated milk for Tres LechesI am the baker that I am only because of the Daring Bakers. It’s been a steep upward climb at times. We’ve been through 18 pages of recipe for Julia Childs French Loaf  in Feb ’08. We’ve giggled & wept together, have whispered behind the scenes, gasped in horror when one of us let the cat out of the bag on twitter before the sacred posting date! What a community!

Daring Bakers 2In the spirit of this fabulous, close knit community, we’ve come together, some still with the group, some who left a while ago, and lots of new DBr’s … united together to pay a tribute to the Queen of Daring Bakers! {Thank you for doing this Kelly P} I have made some of my best food blogger friends thanks to the DBs. Lis and Ivonne created something magical on the web; something that has never been replicated!

Daring Bakers I say it to myself every month, I love being a Daring Baker! I miss a few as I struggle to cut out carbs, attempt to go wheat free, yet the temptation is always there. Looking back at previous challenges, the first one still comes to mind, as real as it was happening yesterday. Dark Chocolate Beetroot Cake with Peanut Butter Filling  I was chuffed to be accepted as a Daring Baker way back in January 2008. The very first challenge was a Lemon Meringue Pie. It was the ‘dark baking ages‘ in India at the time; I was very new to meringues and such. Oh how I wept. I still remember the emails exchanged with Lis and the encouragement and inspiration she offered. My pie wept, and I with it. Thought they’d chuck me out of the group. Felt like I had failed a major!

Lis stopped by to say…  “Pure genius going with the lil hearts on the crust! Would you mind if I did that one day? :) Well I’m sorry it didn’t turn out as you intended, but it sure did turn out pretty! Welcome to the DB’ers! xoxo

The camaraderie grew as a bunch of us chatted away behind the screens, discussing challenges in loud whispers. Meeta, Jamie, Ilva, Hilda, Dharam, Val, Kelly P, Barbara, Rosa, Jasmine, Judy, Andrea, Susan, Aparna, Coco … so many others! 

Oh those days! Some of my all time favourite challenges were …

Povitica ... A Croatian Sweet Walnut BreadPovitica {one of my most pinned and visited posts}, Momofukus Infamous Crack PieSans Rival CakeFilled Pate a Choux SwansBaklava with phyllo from scratch,Stollen PuddingDutch Crunch Bread or TijgerbroodTiramisu, Croquembouche

Daring Bakers

Jaconde imprime /entremetsMango Pastel de Tres LechesGingerbread HouseBattenbergDark Chocolate Beetroot Cake with Peanut Butter icing …and so so many more. We struggled sometimes, we conquered each time. Every  challenge meaningful.

Lighter Chicken Pot Pies with homemade phylloI missed posting the October challenge. I thought I would skip it, then got very tempted, succumbed past the date … and then procrastinated a little as the pictures sat in the camera. Had the post sched for this weekend. RIP beautiful lady! The Kitchen has taught me a lot!

Lighter Chicken Pot Pies with homemade phyllo Lighter Chicken Pot Pies with homemade phyllo … inspiration can strike anytime, this time from another Daring Baker, Suma in Bangalore. She pinged me the other day wondering why I hadn’t done it, given that it was savoury and I love everything savoury!

Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.

Lighter Chicken Pot Pies with homemade phyllo I am steering clear of all purpose flour in my baking, and personally have been off wheat for over 6 months in an attempt to sort out some allergies. Mr PAB too has recently joined me, so I was a guinea pig short.

Lighter Chicken Pot Pies with homemade phyllo The daughter is on a diet, low carbs etc … but I could see she would love this. We love pot pies at home. The boy of course is game for anything and everything pot pie, chicken, pastry. Just churn out delicious bakes day after day… and he is a happy camper. The pies were everything good!!

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The Rabid Baker, The Times of India

Baking | Roasted Pumpkin Soup – comforting, delicious, soul food … #fall #comfortfood #soup

“One whiff of a savory aromatic soup and appetites come to attention. The steaming fragrance of a tempting soup is a prelude to the goodness to come. An inspired soup puts family and guests in a receptive mood for enjoying the rest of the menu.”
Louis P. De Gouy

Roasted Pumpkin SoupRoasted Pumpkin Soup … comforting, smooth, silky and delicious. I’ve been on a pumpkin high of late. Must be the season. I get drawn to vibrant orange pumpkins each time I visit the local market! The bright orange ones are HUGE, and then there are these little ‘green from the outside and yellow inside‘ ones. Pretty! This humble veggie holds a lot of promise, more promise than I have ever realised.

PumpkinPumpkin Pie is a said thing in our home, but now I am eagerly stepping out to explore and experiment further. Roasted Pumpkin Soup has been on my bucket list for a few years! Why? Because I enjoyed my first ever pumpkin soup with immensely talented and large hearted Jamie in London many years ago. We excitedly met for the Food Blogger Connect, one of the best get togethers of our blogging life. Nascent bloggers, a food centric conference, a relatively low key {as compared to today} meetup … the memories still alive in the head!

’twas a dream come true - Jamie, Meeta, Mowie, Jeanne, Hilda, Beth, Allesio, Pamela, Nic, Sunita. We met up day after day, night after night, eating like there was no tomorrow, splitting our sides like mad folk, painting downtown London red, getting lost incessantly, finding our way again, tripping along in the biting cold. Those were happy November days!

Roasted Pumpkin Soup There have been many food blogger conferences thereafter, loads I have read about, but this one was special! I still remember sharing a Pumpkin Soup with Jamie after a visit to the Marylebone Farmers’ Marketa soup I never forgot. There was a fantastic whole grain bread on the side too. While I still have to make the bread some day, the soup is what I have tried to recreate.

boquet garnieIt isn’t like the one we had that cold winter afternoon, yet the sentiments suddenly came alive. Oh the nostalgia! This is my style of roasted pumpkin soup … roasted pumpkin, a bone stock with gentle fennel and coriander {left over from stock from biryani}, a dash of cream and hints of green chilies! You can make a vegetarian version with vegetable stock if you like.

Roasted Pumpkin SoupGot huge thumbs up from the men at home. They had 2 huge bowls each, slurping through happily. The daughter isn’t a ‘soup person‘ so was excused! Strangely enough, I loved it cold! Must be the weather which has been quite warm of late.

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