Katoomba Foods – a Celebration of Quality

For the chicken:

• Heat 2 tbsp oil in a pan, when smoking hot add the chicken strips. Cook on high heat taking care not to burn till the chicken pieces are half done. (Cooking on high heat ensures that very less water is released and the smokiness adds more flavour).
• Add all the spice powders and season with salt; mix well to combine and cook on medium heat till done. Since the chicken releases water while cooking, increase the heat towards the end so the final consistency must be a thick sauce just coating the chicken strips. Remove and keep aside.
• Return the same pan to heat and add the remaining oil. When hot, add the onions and assorted capsicums. Sauté on high heat for 3-4 minutes till softened yet retains the crunch. Return the chicken back to pan and mix well. Keep aside.

For the quesadillas:

• Cook the chappathis as per packet instructions and keep aside.
• To make the spicy cheese spread, mix 3-4 tbsp cream cheese with any hot sauce of your choice. You can also use chilli or garlic chutney instead of hot sauce.
• To make the quesadilla, spread a little spicy cheese spread on the chappathi. Place some shredded cheese on top towards one side of the chappathi and then place some chicken mix on top. Add more shredded cheese and some chopped coriander leaves on top and fold the chappathi in half.
• Place a tawa/flat pan on heat. When medium hot, place the folded chappathi and cook on both sides till lightly crisp and the cheese has melted through. You can make 2-3 quesadillas at the same time depending on the size of the pan.
• Remove, cut in half and serve hot topped with pico de gallo or salsa.

For the chicken:

• Marinate the chicken pieces with all the ingredients listed above except vegetable oil; keep for 15 minutes or longer if possible.
• Soak the wooden skewers to prevent burning.
• Divide the marinated chicken equally between all the skewers.
• Heat oil in a stove top grill and when smoking hot, place the skewers. Cook on each side on high heat for a minute each to get the char and then decrease heat and cook till the chicken pieces are completely cooked through yet juicy and tender. Grill in batches depending on the size of your grill pan. Remove and keep aside.
• In another pan, heat more vegetable oil and add the sliced onions; sauté for 2-3 minutes or till softened. Add the bell peppers and sauté for 2 minutes. Remove the grilled chicken pieces from the skewers and add to the pan. Season with Kashmiri chilli powder and garam masala. Mix well to combine and fry for 2 minutes.

For the kathi rolls:

• Heat oil in a skillet and place a paratha on top. Cook as per packet instructions. While the paratha is cooking, beat an egg with salt and keep aside. When the paratha has browned evenly on both sides, add the beaten egg to the top of the paratha and spread all over. Reduce heat and flip the paratha when the egg is still runny allowing the excess egg to drip into the pan. Fry till the egg is cooked. Repeat for other parathas.
• To assemble the kathi roll, place the paratha with the egg side on top. Add a portion of chicken mix to the centre and garnish with thinly sliced onions, chillies, a squeeze of lime and chaat masala. Roll up tightly and neatly.
• Tuck in.

• In a pan, dry roast the black peppercorns and fennel seeds till fragrant (maintain low heat to avoid the spices from burning). Allow to cool and then grind to a fine powder.
• Heat 2 tbsp oil in the same pan and add the paneer pieces. On medium heat, fry the paneer till light/golden brown and keep aside. Add the bell peppers and fry for a minute; keep aside. If the paneer is not too soft, place the fried paneer in a bowl of cold water to prevent it from getting too hard.
• Heat the remaining oil in a kadai/wok or a heavy bottom pot/handi. Add cumin seeds and green cardamom and fry on low heat till fragrant.
• Then add the grated ginger, garlic and onions; sauté till the onions are light brown.
• Next add the tomatoes and cook till the tomatoes are completely broken down and mushy.
• Add all the spice powders and sugar; continue to sauté on low heat till the whole mixture comes together and oil starts appearing at the sides of the pan.
• Add curd and half a cup of water; mix well to combine and cook covered for 2 minutes.
• Remove the paneer from the water and add to the pan along with the bell peppers and roasted pepper fennel powder.
• Season with salt and mix to combine taking care not to break the paneer pieces. Cook for another 5 minutes.
• Finish off with dried mango powder and garnish with coriander leaves.
• Serve warm with chappathis and raita.

For the dal:

• Cook the dal with enough water, salt and turmeric powder till very soft. Mash the dal well to break up the lumps and get a smooth consistency.
• Blend grated coconut, green chilli, garlic and jeera with just enough water to get a fine, thick paste like consistency.
• Return the mashed dal to heat, add the ground coconut paste and mix well. Bring to boil; taste and season with salt if necessary. Cook till the rawness of the coconut disappears; the final consistency of the dal must be slightly thick and not too watery.
• In another small pan, heat coconut oil and add the mustard seeds. When it begins to crackle, add the dry red chillies and fry on low heat for 5 seconds. Pour over the cooked dal and keep it covered for at least 10 minutes before serving.

For the shallots:

• In a pan, heat ghee and add the sliced shallots. Fry on medium heat for 3 minutes and then add the curry leaves. Continue to fry till the shallots are lightly browned. Remove to a small serving dish.
• Add the fried shallots to the dal only at the time of serving. Alternately, pour the dal over rice and then pour a little of the ghee and fried shallots on top.
• Tuck in!

• Preheat the oven to 180°C (fan forced)
• To prepare the cauliflower, trim away all the extra greens and cut enough of the bottom to ensure that the cauliflower can sit flat on a tray. Cut a cross at the base of the cauliflower but not too deep.
• Soak the whole cauliflower in a large bowl of warm water for 15 minutes. Wash well and pat dry.
• To prepare the tandoori marinade, mix all the ingredients mentioned above in a glass bowl. Make sure there are no lumps.
• Place the cauliflower inside an oven proof tray lined with baking paper (a cast iron skillet or casserole can also be used). Pierce the cauliflower lightly with a fork all over but take care not to disrupt the florets too much. Rub the whole cauliflower head with ¼ tsp salt getting into the crevices. Turn the head over and pour ¼ ths of the tandoori marinade to the base and rub it in well (using your hands is best but a brush also works). Then turn the cauliflower over so that it rests flat on the base and pour more marinade (reserve some) rubbing it well to all the parts.
• Cover the tray loosely with foil and place it inside the oven. Also place an oven proof tray half filled with water at the bottom rack of the oven (this helps create steam which enables to cook the cauliflower faster).
• After 30 minutes, take the tray out and baste the cauliflower with more tandoori marinade. Cover with foil and continue to roast for another 20 minutes.
• Increase the oven temperature to 200°C. Take the tray out and remove the foil. Drizzle the cauliflower head with 1-2 tsp of vegetable oil and roast for another 40 minutes or till the cauliflower head has lightly browned and cooked through (insert a skewer into the core; if it feels soft then the cauliflower has cooked well). Alternately, you can turn the oven mode to grill and cook till the cauliflower head has roasted well.
• To serve, place the Arabian rice on a large platter and then place the whole roasted tandoori cauliflower head in the middle. Garnish with coriander leaves, lemon wedges and a sprinkle of chaat masala.
• Enjoy with refreshing cucumber raita on the side.

For the koftas:

• Combine all the ingredients for the kofta except the raisins. Remember to add only 1tbsp oil to the mince mixture.
• Divide into 30-35 portions (the number depends on the size of kofta). Take each portion, flatten, place a raisin in the centre and then roll into a meatball. Repeat for all other portions.
• Heat oil in a large skillet and when medium hot, place the koftas and cook covered till light brown on all sides. Turn the meatballs occasionally so these are evenly browned. Take care not to overcook or turn dark brown as the meatballs will be dry in texture.
• Remove and keep aside.

For the caramelised onions;

• Heat ghee in a large pan; separate the sliced onions and add to the pan. Mix well to coat the onions with ghee and then fry for a minute.
• Add sugar and salt and mix again; fry till golden brown (stir occasionally and not too frequently as this will prevent the onions from frying).
• When golden brown, drain and remove immediately. Keep aside. If using a small pan, fry the onion in batches.

For the rice:

• Wash the rice well till the water runs clear and then drain for atleast 15 minutes.
• Soak the saffron strands in warm milk.
• Heat ghee in a heavy bottom pan; when medium hot add the cinnamon, cloves and cardamom. Fry lightly for 30 seconds taking care not to burn the spices.
• Divide the caramelized onions into two portions. Add one half to the pan along with the drained rice, green chillies and gently toss to prevent the rice from breaking. Fry on low heat for 5-6 minutes.
• Add water and season with salt. Bring to boil on high heat and continue to cook the rice (do not stir). When most of the water has been absorbed from the top and the almost cooked grains are visible, reduce heat to the lowest, cover the pan and cook for another 2 minutes.
• Gently mix the rice taking care not to break the grains.
• Drizzle the milk infused with saffron all over the top of the rice. Remove from heat and cover with lid and keep for 5 minutes.
• Add the meatballs, mint leaves and almonds; mix again and keep covered for another 5 minutes.
• Finally, garnish with the remaining caramelized onions, fresh mint, almonds and lemon juice.
• Best served with raita and mint coriander chutney.