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Cutchi Kitchen's interview



Interview by Laurence Interview by Laurence

We interviewed Cutchi Kitchen!

Visit the blog: Cutchi Kitchen.


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Hello Cutchi Kitchen, so tell us...


When did you begin your blog and what inspired you to start it?


I started this blog in April 2013 to create a space where family favourite recipes as well as modern recipes tried and tested by me as well as my family can be shared. I have always loved to cook and beginning to write about it just seemed like the next step.

In your wildest dreams, where is your blog going to take you as it develops?


I am hoping that my blog will inspire people to enter the kitchen and cook as I believe and anyone can cook and everyone should cook. Eventually I hope my little effort in this growing world of food bloggers will be visited by foodies from all over the world. In my wildest dreams - may be even publish a recipe book and have a cookery show - Cooking with Shaz (the name of the TV show was suggested by one of my students for when I become famous).

Are you active in the blogging community? Have you met any interesting people through your blog or has it brought you to new places?


I have met quite a few amazing people after beginning to blog who share common interests and it has been a pleasure to get feedback from fellow foodies who have tried my recipes and enjoyed them - there isn't a better feeling.

Do you have a secret weapon in the kitchen?


My secret weapon is my imagination and the way I always look at bringing twists to recipes. I also try to make them simpler as well as quick to re-create.

What would be your choice of dish or menu if you had to choose your "last meal ever"?!


Anything my mom has cooked would be my choice for my last meal ever - ever since being married - I miss being able to eat food that has been lovingly prepared by her. But if I had to pick one it would be the Chicken Biryani recipe that has been passed on through generations in my mom's family.

What is your earliest memory involving food?


My earliest memory involving food is making tea time snacks during the weekends for my parents. My mom always gave me the freedom to try and experiment with whatever I wanted to make and dad would happily eat whatever I would whip up in the kitchen. I would spend time nosing through her handwritten recipe books picking recipes I wanted to try.

Are there any chefs that you admire in particular?


I absolutely love Lorraine Pascale - her recipes are so simple, easy to follow and absolutely fabulous. The other chefs I admire are Paul Hollywood and Mary Berry. I love watching them on TV and have learnt so much from watching them about nuances in baking.

If you could be a contestant or guest on any cooking show what show would you choose?


The Great British Bake Off

Which Gourmandize recipe would you recommend? (if none take your fancy add your own and share it with us!)


I would like to share my family's Chicken Biryani recipe which is also featured on my blog.

Cutchi Chicken Biryani

Preparation Time: 2 hours
Cooking Time: 1 hour 30 minutes
Serves 4 to 6
Ingredients:

For the Masala:
Chicken - 1 (cut into 8 pieces, washed and drained)
Onions - 3 (finely chopped)
Ginger paste - 1 teaspoon
Garlic Paste - 1 teaspoon
Tomatoes - 4 (chopped)
Yoghurt - 250 ml
Chilly Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Oil - 125 ml
Cinnamon stick - 1
Cloves - 2
Garam Masala Powder - 1 teaspoon
Coriander Leaves - 2 tablespoon (finely chopped)
Mint Leaves - 1 tablespoon (finely chopped)
Salt to taste

For the Rice:

Basmati Rice - 600 g
Water - 1.5 litres
Oil - 1 tablespoon
Cinnamon stick - 1
Cardamom - 3
Salt to taste

For the Garnish:

Onion - 1 (finely sliced and deep fried till golden brown)
Cashew nuts - 10 (fried till golden brown)
Raisins - 10 (fried till golden brown)
Coriander Leaves - 2 tablespoon (finely chopped)
Mint Leaves - 1 tablespoon (finely chopped)
Saffron - few strands
Warm milk - 2 tablespoons

For the Raita:

Onion - 1 (finely chopped)
Greek yoghurt - 250 ml
Salt to taste
Method:

1. Marinate the chicken with all the masala ingredients and keep for 2 hours. Cook in a flat pan on medium heat. Keep it covered so that it cooks with the moisture from the ingredients. Once the chicken is cooked, remove the lid and continue cooking until all the masala becomes quite dry and oil starts to leave the mixture. The whole process takes about 45 minutes.
2. Soak the basmati rice for 30 minutes, then drain, Heat the water with oil, cinnamon, cardamom and salt. Add the drained rice and cook till the water gets completely absorbed.
3. Divide the rice into three parts. Place one layer of cooked rice in a large pan. Place half the chicken masala on top of the rice. Place another layer of rice and cover with the remaining chicken masala. Finish with the remaining rice and garnish with the fried onion, cashew nuts, raisins, chopped coriander and mint leaves. Sprinkle the saffron soaked warm milk over the rice. Cover with the lid and place on high heat for 3 minutes and low heat for about 10 minutes. This process is called 'dum' or 'cooking in steam'. This allows all the flavours of the masala to infuse and blend with the rice.
4. Mix all the raita ingredients together. Serve the chicken biryani with poppadums.

Tips and Tricks:
Make and freeze the masala in advance and use as required.
If the masala is still too watery, add one finely sliced and fried onion, which will help absorb the excess liquid and help dry the mixture.

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Any last words or message for our readers?


Do check out my Facebook page and visit my blog.



Thank you Cutchi Kitchen for answering our questions and see you soon!
Published by Laurence - 11/10/2013



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Comment on this interview

agrawal.shweta.n

loved reading it dear :)

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