1 January 2015

Mustard Greens Curry - Ganang Gan

Happy New Year, dear readers of PanCuisine! I wanted to make this my year ending post, somehow did not manage to get it out on time. Anyway, today, on the first day of this amazing new year, i'm happy to share with you, my favorite greens curry, a winter favorite of mine - Mustard Greens Curry or Ganang Gan in Rongmei. There is nothing i miss the most during this season, than this good leafy mustard greens.

Luckily, i was able to head home for a short Christmas break and my dearest mom packed me off with some really awesome, gigantic, Mustard greens, freshly plucked from a relative's garden, making it possible for me to put up this post today.

Mustard greens possesses a lot of health benefits, it's amazing how nutritious this humble vegetable is! There are many ways of enjoying this delicious greens, you can simply steam it, make a curry of it using fermented-rendered pork fat or Ganampui in Rongmei, smoked pork, or, smoked beef. For today's dish I've used lightly smoked and dried beef. Having it this way is super Amazing!!! This curry is very simple to make, very nutritious and so darn goooooddddd.

To make it a completely spicy and nutritious feast, have this curry with some Nkampoi or Smelly Beans/Parkia chutney (recipe coming up soon) and also some boiled bitter eggplants. 

Might i just say, enjoying Parkia and Bitter Eggplant is totally an acquired taste. For now, here's the recipe for the Mustard Greens Curry. 

250 gs  - Fresh Mustard Greens
100 gs - Dried Beef, diced
1 - Medium sized Onion, diced
2-3 - Tomatoes, diced
2 - Big Potatoes, diced
4-5 - Garlic Pods
1 - Fresh Raja Chili
1 Tsp - Turmeric Powder
2 Tsp - Mustard Oil
2-4 Cups - Water
Salt as per taste

Heat the mustard oil and fry the onions till they are lightly caramelized.
Add the diced tomatoes and potatoes, dried beef, Raja chili, salt, and water into a pressure cooker and pressurize it till soft.
Once this is done, add the mustard greens into the curry, cook covered for another 2-3 minutes as you don't want to over cook the greens, then your delicious curry is done. Enjoy!

Have a wonderful year ahead, everyone -- God bless you and your loved ones! Shalom!

23 November 2014

Some News!! ...and How To Make Real Vanilla Extract

The weather is cooling down in sun-shiny Hyderabad. One can now feel the chill in the air as the lazy season sway in. It's beautiful to look out from my balcony in the morning to see a tinge of fog hovering over the horizon. Winter is here! warm conversations, lovely food, and rich cakes, and of course, the celebration of the birth of Christ, the Savior! All these are what i'm looking forward to - what about you?

So, looking ahead to all the baking that is planned, today's post is on how to make pure vanilla extract. I know this post is long overdue, however, i hope it comes in handy as you get about your baking through this festive season. I've been making my own vanilla extract ever since i came across this post, two years back. It's very simple to make, and once you get the first batch going, you'll never run out of vanilla extract ever again. All you have to do is to keep topping it with your choice of liquor. You can then kiss the store bought synthetic ones, goodbye...

Anyway, in another news, PanCuisine's chutney recipe was featured in the recently published cook book titled "The Seven Sisters: Kitchen Tales from the North East." As the title suggest, this cook book is a compilation of all the favorite authentic recipes from the Seven Sister States of the North East. I'm grateful for the mention, and excited to try out all the other recipes mentioned in the book. 

If you love Northeastern cuisine and want to experiment with the favorite local dishes of the Seven States, this book is a good start. Now, here is today's recipe:

250 ml - Brandy/Vodka
3 nos - Vanilla Beans
Sterilized bottle

Slit the vanilla pods in half and put it inside a sterilized bottle, pour in the brandy and seal. Keep in the corner of a dry, dark place for two months minimum. Shake the bottle once in a while. Once the liquid turn deep in color, your vanilla extract is ready. Happy Baking!!!