January 16th is officially International Hot & Spicy Food Day. The day celebrates all that’s fiery and fierce foods. How can we ignore such a major celebration?
GHP decided to get hold of the spiciest dishes ever made by Goregaon’s best home chefs. From Kashmir to desi Mumbai cuisine, we’ve got quite some hot stuff here. Do check these out and try them at home!
Loitta Shutki | Chef Purabi Naha
“Shutki – a spicy fish preparation from Bengal – is to die for, although some people might find the smell a bit too strong”, Purabi says. This authentic Bengali dish tastes at its best with lots of chillies and garlic. Initially the smell of dried fish – Bombil – is quite strong, but as you cook it, it almost magically transforms into a fish pickle with a unique aroma. A generous amount of strong mustard oil is needed to cook this dish.
An award-winning food blogger and home chef, Purabi cautions us that this is NOT a low-oil recipe. The dish is totally dry and can be kept in the refrigerator for a week. Loitta Shutki is enjoyed with steamed rice. Happy International Hot & Spicy Day, Goregaon!
Dried Bombay duck/Loitta/Bombil: 12-15
Onions (chopped): 2 teacups
Garlic (crushed): 2 tsp
Finely chopped green chillies: 5
Red chilli powder: ½ tsp
Salt: according to taste
Turmeric powder: ½ tsp
Mustard oil: ½ cup
The heads of all the fishes should be chopped off. Chop the Loitta (dried Bombay Duck) into one-inch-sized pieces. Boil these pieces in a bowl of salted water (1.5 tsp salt boiled in 500 ml water) for 20 min. Switch off the gas and transfer the contents to another bowl.
Leave the bowl covered for 30 mins. This is done to remove the dirt from the skin, make the fish germ-free and to make the fish softer. After 30 mins, run your fingers over the soaked pieces, so that the fine scales come out. Try to remove as many scales possible, but don’t disintegrate the fish at this stage (for this recipe). Change the water thrice, while you continue removing the scales in cold water. After three washes, the fish is scale- and dust-free. Remove the fish slowly from the top and transfer to a clean bowl. Don’t transfer the little amount of water left at the bottom of the previous bowl: this water would probably still have sand and scales!
Heat oil in a deep kadhai or wok. When the mustard oil is very hot, reduce the flame to a medium and add the garlic. Sauté for 1 min. Add the onions, green chillies, red chilli powder, ½ tsp salt and ½ tsp turmeric powder. Sprinkle some water along, in order to avoid burning the turmeric powder. Sauté continuously on a medium flame until the onions are very soft.
Add the drained Loitta fish. Cook covered on a medium heat for 10 min, stirring after every 2 min.
After 10 min, open the lid and sautécontinuously until oil leaves the sides of the kadhai. Adjust the salt. Cook for another 2 min.
Serve the Shutki with steamed rice.
Marchwangan Korma | Jasleen Marwah
Another pride of Goregaon, Kashmiri home chef, Jasleen Marwah‘s pop-up meals are to die for.
With her brand, Namak Swaad Anusaar, Jasleen has been dishing out truly authentic Kashmiri recipes. Her masalas and other such ingredients come from her hometown of Srinagar. Her recipes and preparations are stuff that her family’s hearth has kept alive through generations.
Jasleen shares a rare Marchwangan Korma recipe here that promises to spice up your International Hot & Spicy Day!
Mutton 1 kg with bone
Kashmiri whole red chillies 10 to 12
Garlic 10 cloves
Sund 1 tea spoon
Saunf 2 to 3 tea spoons
Whole spices: Green cardamom 4 to 5; Black cardamom 2 to 3; Dalchini 1/2 inch stick; Laung 4 to 5
Mustard oil about 4 to 5 table spoons
Optional: onion paste
Mawal for colour
Soak red chillies in warm water. Take mutton, pour water so that mutton is soaked in it Add 5 garlic cloves, half tea spoon salt. Drain water after it boils and keep mutton aside.
In another pan, take mustard oil, heat it to smoke point and let it cool. Add all the whole spices and garlic to the oil. Add mutton and stir well and add some water and let it cook on low flame. Add the powdered spices and salt.
Now grind the red chillies adding some water and then sieve it. Add half the drained chilly water to the mutton. Keep stirring but make sure the mutton does not dry at any point. After most of the water has dried, add the rest of the chilly water and keep cooking in medium flame. Once the water is almost dry and you can notice the oil of meat separating, add a cup of water.
At this point you can either cook it covered or pressure cooker it till meat is tender. Onion paste can be added at any point. Pran and Mawal are the indigenous onions and colorant used in Kashmir.
Desi Chilly Chow Mein | Devrat Gupta
Young, budding and always dishing up some awesome vegetarian food, Devrat Gupta is always Mostly Cooking. This Goregaon-based media student’s interests lie in coming up with some unique twists to well-know preparations. His Tandoori Aloo, smoked pasta and other such are your balms for a tiring day.
For International Hot & Spicy Day, Devrat’s spiciest dish is this drool-worthy Desi Chow Mein. Enjoy!
Noodles – 220 gms
Oil – 2 Tbsp
Salt – 1 Tsp
Water – Enough to cover the noodles to boil
To Make Chilli Garlic Chow Mein
Sesame Oil – 2 Tbsp
Garlic – 2 Tbsp
Chilli Flakes – 1 Tsp
Green Chillies Chopped – 3
Onions – 1 Cup (Thin Sliced)
Vegetables: Spring Onions Bulbs – 6 Bulbs (Chopped) | Carrots – ½ Cup (Thin Sliced) | Cabbage – 1 Cup (Thin Sliced) | Green Bell Pepper / Capsicum – ¼ (Thin Sliced) | Red Bell Pepper / Capsicum – ¼ (Thin Sliced)
Black Pepper Powder / Kali Mirch – 1 Tsp
Soya Sauce – 2 Tbsp
Vinegar – ½ Tsp
Green Chilli Sauce – 1 Tbsp**
You should not have to add salt separately as the Soy And Green Chilli Sauce are pretty salty. Add if needed per your taste**
To Boil Noodles: Boil water in a big pan. Add Oil, Salt and Noodles to boiling water. Let it boil for 10 -15 minutes or till the noodles are cooked 90%. Turn off the flame, strain the noodles and wash in cold water. Apply some oil on your hands and run it through the noodles. Keep it aside.
To Make Chilli Garlic Chow Mein: Heat Pan on high heat throughout the cooking process. Add Sesame Oil and let it warm a little. Don’t heat it too much. Add Garlic, Chilli Flakes, Green Chillies and Onions. Mix well and cook for 2 minutes. Add Spring Onions Bulbs and cook for 2 more minutes. Add Carrots and Cabbage and cook till you see cabbage is cooked. It should get soft. Add Bell Pepper mix and cook for 2 to 3 minutes more minutes. Add Boiled Noodles and mix everything well. Add Black Pepper Powder, Soya Sauce, Vinegar and Green Chilli Sauce. Mix all ingredients well.
Now to make it even more spicier you need to add Chilli Oil, which will give it the desired colour as well as the hot effect to your taste buds.
Garnish with Spring Onion Greens and serve.
Mutton Rogan Josh | Sanjeet Pandit
Sanjeet Pandit is a chef by training and by serious passion.
Follow him on social media and you’ll know. If he’s not telling you to romance strawberries this season, then he’s showing you his range of steely chef’s knives.
“Real cooking is more about following your heart than following recipes”, Sanjeet believes. And here he is with is own version of a spicy Kashmiri Rogan Josh, made with unique native ingredients.
Half kg of with bone medium size mutton pieces. (Use lamb for better results)
1 Teaspoon of grated ginger
Pinch of hing / asafoetida
4 Teaspoons of kashmiri (not hot) red chilli powder
2 Teaspoons of hot red chilli powder
2 Teaspoons of fennel (sauf) powder
2 Tablespoons of yogurt
Salt and sugar for taste
Whole spices (1 bay leaf, 1 Teaspoon of cumin seeds, 1 small cinnamon stick, 4 green cardamom, 4 cloves, 1 star anise)
1/2 tsp saffron infused in warm milk
4 – 5 Tablespoons of mustard oil
1 Teaspoon of ghee
1 or 2 sticks of Ratanjyot (it is the bark of a tree, it releases its deep red color when put in hot ghee or oil). Gives the Rogan Josh its characteristic red colour. Easily available in shops that sell ayurvedic plant products.
Heat the mustard oil in a pan. Add the asafoetida and all the whole spices into the hot oil. Saute for few seconds.Then add the grated ginger. Saute for 15 seconds. Add the mutton pieces. Cook them on high flame for 15 minutes.
Now add salt, kashmiri red chilli powder and the hot chilli powder. Cook for 15 minutes on medium flame. Beat the curd with little water, lower the heat for 15 seconds and add it to the mutton. Stir continuously to prevent curdling. Cook until the oil separates.
Add fennel powder and some more salt. If you are using the ginger powder, now is the time to add it instead of grated ginger. Cook for another 10 minutes. Now add a cup of water, a pinch of sugar and cook the mutton on high flame until it becomes soft. Use more water if required. Do not make it dry, it should have a thin gravy. Add saffron.
After cooking the mutton properly, heat ghee in a wok and add the Ratanjyot bark. Let it stand for few minutes. The ghee will turn red. Remove the Ratanjyot stick and add to the mutton gravy and turn off the heat. Let it rest for few minutes. Mutton Rogan Josh is ready. Serve this hot with some steamed rice or plain chapati, roti or naan.