Friday, March 28, 2014

Shahi Makhana


Hi!

It's been a month since the last post so it calls for a special one. Here I am with a recipe of a restaraunt style dish.

May be it's an influence of my friend Chef Lalit's cooking. It's his birthday so thought it appropriate to write this for him.

We both are from Colaba Koliwada which means we have lots of relatives and friends in common besides our love for good food. In the short time that I have been connected with him I have seen a passion for perfection. One day he happened to break a masala dosa while turning it over and I still remember how remorseful he was.

He specializes in Indian cuisine and if you are in Adelaide, Australia you must visit his restaraunt, Sukh Sagar. He has worked with the illustrous names in Mumbai like the Taj, Oberoi and Tendulkar's and his most favorite memory is of cooking for the Mittal wedding in Paris. How I wish I had the opportunity to meet him in person when he visited recently and missed the opportunity to taste the amazing food he churns up!

I will always have a complaint that he promises many things and does not keep his word, he hasn't shared any recipe with me yet. Though I have this one which Vaishali gave me. However I forgive as he is a busy entrepreneur who has seen the hard times and there is no stopping now to what he wants to achieve in life.

We move on to this celebration worthy recipe of Shahi Makhana that you are eagerly waiting for. The gravy is familiar but the Makhana in it is unusual you think, just give it a try and you will tell me you love it.

Ingredients

1 cup Makhana
2 large onions chopped lenghtwise
3-4 medium tomatoes
1/4 cup cashew nuts
2 tablespoon oil
1 teaspoon garam masala
1/2 teaspoon Kashmiri chili powder
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
salt to taste
handful of chopped cilantro

In a kadhai heat the oil, fry the onions to transluscent. Chop the tomatoes and add to the onions. Cook till tomatoes are mushy. Let it cool.

Remove the fried onions and tomatoes into a wet grinder. Add the cashew nuts in along with the spices. Blend to get a paste. Use a little bit of water to grind. Keep aside.


Now toast the Makhana on heat till crisp. Pour in the ground masala paste. Adjust water to a consistency you like. A thick gravy is the best. Finally add salt and cilantro and bring it to a boil. 
This Shahi Makhana pairs well with a crisp Naan/ Kulcha or Punjabi Roti and its lipsmacking with jeera rice or a veg pulao.

There that's my balti of Shahi Makhana, what are you waiting for pick up the ladle and take a dig.

Happy Birthday Chef Lalit Nakhwa! as the clock strikes 12 o'clock  in your part of the world.


4 comments:

  1. Omg, wish i could make these beautiful bhaaji as much as prefect like u.

    ReplyDelete
    Replies
    1. Priya you are a good cook yourself and your bakes are awesome always. Thanks for the kind words! Do try it and let me know.

      Delete
  2. I have a bottleful of makhana ... am so going to make this. Till now have had only roasted makhana or kheer ... looking forward to tasting this. Will let you know. :)

    ReplyDelete
  3. Hope you enjoy it. Makhana doesn't get used much in our cooking otherwise.

    ReplyDelete

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