Pinni

Its Lohri today! Lohri is an important festival of Punjab and is celebrated with utmost fun and fervor. It is popularly believed that Lohri marks the end of the bitter cold but traditionally it is associated with harvest of Rabi crops. It is celebrated on the 13th Jan every year and marks the last day of Paush and beginning of Magh(both Indian calendar months)  when the sun changes its course.
Like any other festivals, Lohri is associated with yummy food esp the winter must Sarson da saag and Makai di roti. Along with it people relish on Pinni, ganne di kheer, makhane di kheer. In the evening, bonfires are lit and everyone sits around spending lovely time singing, dancing, talking and eating Gajak, rewadi, chikki, moongphuli, popcorn etc
I remember when we were small, my Grandmother, ,my Aunt and my Mom would be busy throughout the day making delicious things for the evening bonfire. Amongst all the things I fondly remember my love for the kurmura ladoo which is made with puffed rice and jaggery.

While vacationing in Punjab recently, we had a relative who gave us heaps of homemade khoya. My elder Masi was quick to use it into some seriously out-of-the-world delicious Pinni. I was so amazed at the purity and simplicity of the recipe. Just mixing of few basic ingredients and you have such a yummy  traditional ladoo.

Try this super easy and super yummy Pinni from Punjab.

Recipe source : My Masi

Ingredients : 

• 3 cups good quality khoya/mawa/milk solids
• 1 cup whole wheat flour/atta
• 1/2 cup ghee/clarified butter
• 3/4- 1 cup desi khand/shakar bura/powdered sugar (depending on your taste)

Procedure : 

Take ghee in a heavy bottomed vessel and warm it. 

Add atta to the ghee and on a medium flame cook it. till it slightly changes colour.

Add sugar to it and mix well. 

Now add khoya and cook till everything comes together and mixes well.

Let it cool a little and then make balls out of it. Put a halved cashew on top or just let it be.

Note :

• Use very good quality of khoya for Pinni. I used homemade khoya which I received from a relative on my trip to Punjab. 
• Desi Khand or Shakar Bura is powdered sugar made of jaggery. It is healthier than using refined sugar. You can replace it with easily available powdered sugar. 
• Adding cashew or almond or any other dry fruit is optional. You may even add chopped dry fruits in the mixture and then make Pinni out of it. 

Sending  this recipe to Kolkata Food Bloggers ongoing event 

Happy Lohri
Amrita

Kakori kebab

Food cooked in charcoal and wood fire has an unreserved allure universally that draws its roots since the ancient of days. Being the most primitive form of cooking since the stone age, when man discovered the wonder of creating fire from sparks by striking two stones together, it has been ingrained into the genes of humankind and forms a part of the DNA of the Food-logy of our being. Even today, after centuries of existence, evolution and technological advancement, coal and wood fire continue to serve mankind with both, the exquisite range of grilled and barbecued spreads and provision in the form of the cheapest cooking alternative for countless folks worldwide struggling to make ends meet.  

Amongst the endless list of techniques and recipes from the wood fire nothing perhaps is more illustrious, loved and accepted than the middle eastern range of  kebabs and grills.

The English phrase 'all dark clouds have a silver lining' and William Shakespeare's widely quoted line from the play 'As You Like It' (Act 2 Scene 1) "Sweet are the uses of Adversity" couldn't be more true than its significance with regard to the invention of the legendary Kakori Kebabs when the adversities of the old and toothless Nawab of Awadh made his khansamas grind their teeth in order to create the kebab that literally melts and evaporates like a wafer. 

My quest, in addition to the natural attraction towards charcoal grilled food, was to replicate the Kakori Kebabs that had blown away the imagination of my mind and left me spell bound with its dramatic melting texture and softness and the subtle exquisite flavours that translates into pampered royalty incensed with the most exuberant spices and the aromatic smell of the charcoal grill. After much attempts, and a recipe, I did manage to achieve something I would categorize the likes of Kakori Kebab. 

There are many steps in the process. The key in creating the Kakori Kebab is doing those small steps right. Choosing the meat is the most vital step as that determines the ultimate outcome of the kebab even if you have got the other steps right. 

Ingredients : Serves 4-5

• Minced Mutton (Goat) Meat - 500 gms (The meat should be chosen from the raan, or the leg, without any fat or ligaments. 
• Raw Papaya - 50 gms
• Kidney fat - 50 gms
• Salt to Taste 

(A) Kakori Masala (Roast and Make Powder)

• Green Cardamom 5 pcs
• Black Cardamom Seeds 1/2 teaspoon
• Cloves - 3 Nos
• Nutmeg - a Pinch
• Mace/Javatri - 1 Small Blade
• Shahi Jeera- 1/2 Teaspoon
• Rose Petal - 1/2 teaspoon
• Kebab Chini - 5 Nos
• White Pepper - 1/2 teaspoon
• Kashmiri Mirch powder- 1/2 tablespoon
• Roasted Gram Powder - 3 tbsp

(B) Kakori Masala (Make Paste)

• Dessicated Coconut - 3 tbsp
• Khuskhus (Poppy Seeds) - 1 tsp
• Khoya - 1 tbsp
• Onions (to be sliced and fried) - 4 medium sized
• Cashew nuts - 1 tbsp
• Fresh Malai - 1 tbsp
• Saffron - a pinch
• Rosewater - 1 tablespoon
• Kewda Water - 1 Tablespoon

Process:

• Mince Meat and Fat thrice to a very fine consistency in  a grinder.
• Add papaya paste, salt and Kakori Powder (A), mix well
• Add Kakori Masala (B) along with Rose water, Kewda and Saffron.
• Mix thoroughly and keep for half an hour.
• Take a portion of the meat (about 100 gms) and put it on skewers and shape it like a seekh kebab (the skewer type should be fat square shaped since they hold the minced meat the best).
• Roast on charcoal grill. Be careful to turn the seekh constantly to avoid over grilling from a particular side. Alternatively preheat oven to 200 degree Celsius and grill kebab for 15-20 mins or till browned from all sides. Remember to oil the kebabs in between for better and uniform grilling.
• Remove Carefully from the skewer on a plate. 
• Serve with green chutney and sliced onions (although it was loved without any chutney)

(Recipe Credit: Gautam Mehrish : Corporate Executive Chef at Sun-n-Sand Hotels, Mumbai)

The same recipe when experimented with minced chicken was not exactly the 'melt-in-mouth' texture but was equally appreciated.

The same recipe experimented with chicken

Happy Kebab Dishing

Vishal