Tuesday, 18 October 2011

Tilda Diwali SupperClub

Tilda Basmati rice PR in partnership  with private chef and food writer Maunika Gowardhan, @curryinacurry and  fellow food blogger Luiz Hara, @TheLondonFoodie,  organised a fabulous, by invitation only,  supper club for food bloggers  to showcase the diversity of Tilda Basmati rice recipes  and to celebrate the upcoming Diwali. 
Tilda Basmati rice  is 100%  Basmati rice  which undergoes a rigorous  quality control to ensure there are no added broken grains, which interferes in the cooking process making the rice  sticky and heavy. Basmati means 'prince of fragrance' due to it's aroma. It's low in fat and made up of 85% of carbohydrate which is essential to good health and important fuel for exercising and  muscles development. It's gluten-free. Tilda diverse range of rices consist in everyday rice, dry basmati products; their brand of new range stir fry (sachets) comes in Thai red and  green,  Kumg Po and peking flavors; steamed Basmati rice. We were introduced to some new flavours: Sundried tomato, coconut, lemon and lime & coriander.

Diwali is a pan-Indian celebration, also known as the ‘Festival of Lights’, this year  Diwali falls on the 26th October . Celebrated around the world, it symbolises the triumph of good over evil and marks new beginnings. It is a festival with food at the heart of the celebration with families and friends getting together for long and magnificent feasts. 

Mumbai born Chef, Maunika Gowardhan, uses fresh ingredients to create home cooked, robust and authentic Indian food. She devised and executed the special menu for the Diwali supper club.
The Menu: 
Tilda Diwali Supper Club Menu
Made with Vodka, cointreau, marmalade and cardamon - delicious and lethal!  

Great cocktail - I already made it at home!

WINES: Santa Rita Gran Hacienda Reserva Sauvignon Blanc
Santa Rita Gran Hacienda Reserva Carmenere

Deep fried sundried tomato & mozzarella rice balls
Tilda Sundried Tomato Steamed Basmati Rice is tossed with fresh basil, parmesan and cracked black pepper; stuffed with gooey mozzarella served with a mint dipping sauce
crisp outside and smooth inside with a melting cheese center

Paneer Haraa Tikka
Indian cottage cheese marinated in a green herb marinade with garlic & fresh chillies. Grilled until soft and charred around the edges. Served with a pineapple and black pepper chutney
Paneer - Indian white cheese went down very well with the tasty chutney

Haraa Masala Chicken
A classic dish hailing from the Khoja community of India. Green spiced chicken cooked with caramelised onions, fresh mint & coriander coating the chicken pieces. Full of flavor and depth

Keralan Fish Curry
Meen Moilee, as it is known, is a coastal treat. Moist fillets of sea bass infused in a coconut gravy with fresh curry leaves, ginger and zesty lemon juice
My favourite dish of the night,  delicate  coconutty flavors

Baingan Ka Bharta
Charred aubergines cooked in spices and fresh ginger; a home cooked dish that spells absolute comfort

Lamb Yakhni Pulao
Succulent lamb chunks cooked in whole spices and fried with Tilda Basmati Rice, garlic and ground spices cooked in lamb stock and butter

Roti / Naan
Roasted cumin & pomegranate Raita
Papad / Poppadums
Lamb, Aubergine had a lovely kick and smokiness to it, Roti/Naan, Poppadums

Coconut, Ginger & Tilda Basmati Rice Pancakes
Creamy ginger rice pancakes fried in butter topped with chunks of grilled pineapple and a drizzle of maple syrup
The pancake were made with rice batter, the grilled and caramalised pineapple maple syrup added another dimension to this desert.

Bengali Bhapa Doi
A Bengali favorite of steamed cardamom infused sweetened yogurt served with mango puree
not too sweet and light desert

Masala Chai
The perfect Indian cuppa – spiced of course!

Great  authentic Indian fare with plenty of contrasting and gutsy flavors. I had to refrain myself not to go for second helpings. I am looking forward to cooking  Maunika's recipes at home.

Edible Experiences

More recipes provided by Tilda including photos:

Tilda Diwali Recipes by Maunika Gowardhan (@cookinacurry)
Sundried Tomato & Mozzarella Spiced Deep Fried Rice Balls
Rice tossed with crushed pepper, basil & parsley stuffed with bite size mozzarella pieces to form a gooey centre once deep-fried and cut open
250gms Tilda Sundried Tomato Steamed Basmati Rice (1 pack)
1 tbsp parsley roughly chopped
2 tbsp fresh basil roughly chopped
50gms Parmesan finely grated
½ tsp coarsely ground black pepper
3 tbsp plain flour
1 tbsp water
10-12 small cubes of mozzarella (or any good melting cheese)
1 beaten egg
100gms breadcrumbs
Oil for deep-frying
Heat the rice as per pack instructions. Tip the rice in a mixing bowl and leave to cool slightly for 5 mins. Add the parsley and basil to the rice along with the Parmesan and crushed black pepper. Mix well. Now add the flour a tablespoon at a time and sprinkle over the water. Stir well to bring it all together. Refrigerate the mix for 10-15minutes.
Beat the egg in a bowl and add the breadcrumbs to a separate bowl. Heat the oil in a deep fat fryer or saucepan. Divide the mixture into 10 or 12 small balls stuffing each one with a cube of the mozzarella. Cover the cheese completely with the rice encasing.
Once the oil starts shimmering you know it’s hot enough. Dip the rice ball in the beaten egg followed by the breadcrumbs and fry in batches. Turn occasionally until they are golden brown about 2-3 minutes. Drain on kitchen paper and serve with a garlic and basil dipping sauce.

Yakhni Lamb Pulao

Lamb cooked in whole spices; cinnamon, cardamom and onions. The rice is fried with garlic & cooked with the lamb stock and butter to make for a moist pulao with succulent lamb pieces. A celebratory dish that’s rich, tasty and lightly spiced; making the basmati grains stand out as the star of the dish
600gms shoulder of lamb on the bone cut in medium sized pieces
1 medium sized onion roughly chopped
2 bay leaves
5 green cardamoms
1 cinnamon stick
4-5 cloves
water enough to cover all the meat (about a litre)
For the pulao;
2 tbsp melted butter
1 tbsp vegetable oil
2 bay leaves
1 inch cinnamon stick broken in half
5 green cardamom pods
2 medium onions thinly sliced
1 heaped tbsp ginger paste
2 heaped tbsp garlic paste
1 tsp nutmeg powder
350gms Tilda Pure Basmati Rice
600mls lamb stock
Salt to taste

Tie up the onion and all the whole spices securing with a string. Cook it with the meat and water in a stockpot over a hob bring to a boil and simmer for an hour and 15 minutes. The stock along with the meat and spices can be left in the pot overnight which will enhance the flavours.
The following day discard the muslin with its contents, separate the meat from the stock and set aside.
To cook the Yakhni Pulao;
Prepare the rice by soaking for at least 30 minutes and rinsing in a sieve until the water runs clear.
Heat the butter and oil in a heavy-bottomed pan. Add the bay leaves, cinnamon and cardamom pods. Fry them for a minute as they sizzle and release their flavours in the oil. Add the sliced onions. Fry the onions on medium heat till they soften and are a light golden brown.

Add the ginger and garlic paste and cook through for a couple of minutes. Now to the pan add nutmeg powder stirring well for a few seconds making sure the powder does not burn.

Mix in the cooked lamb and the rice. Season with salt and stir, add the stock and mix well. Cover and cook on low heat for about 20 minutes or so until the rice is completely cooked. Turn the heat off and garnish with fresh coriander. Serve warm with mint raita.

                 Coconut Rice Pancakes with Caramelised Pineapple
Rice, ginger and coconut milk flavoured pancakes fried off in butter topped with grilled pineapple and a drizzle of maple syrup or honey
60gms cold cooked Tilda Pure Basmati Rice
1 beaten egg
50mls coconut milk
30gms fresh grated coconut
½ tsp sugar
Good pinch of ginger powder
60gms plain flour
½ tsp baking powder
1 tbsp butter
To serve;
Maple syrup or honey
1 can of pineapple slices
A few splash of Coconut rum (optional)
Mix together the rice, beaten egg, coconut milk, grated coconut and sugar well. Now add the ginger powder, plain flour and baking powder.
Heat the butter in a large non-stick frying pan. Drop a large tablespoonful of the batter mix. Make 2-3 pancakes at a time in batches. Cook for 2minutes on each side until light brown. Set aside & keep warm while you cook the rest.
Grill the pineapple slices for 3-4minutes on each side. Roughly chop the pineapple into large chunks. Serve the coconut rice pancakes topped with the chunks of pineapple, drizzle of maple syrup and if you wish a splash of coconut rum.

 all images in this page provided by Tilda


Hungry Becs said...

Ah this looks lovely, I like the Diwali take on arancini and LOVE that light!

Rosana said...

Hey Becs, The food was amazing and Luiz has two of these lights. Gorgeous!

Crumpeats said...

Looks delicious..i really love Paneer but normally cube it in curries..a new thing to try!

Koh samui villa said...

I love cooking with Thai chili it makes the dish more distinct. Thanks.

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