Mrs. Grace Saju, a graceful presence in the art of culinary. She is a rank holder for the post graduation in Family Resource Management. She won the title ‘IIK Talented Chef’ in the recently conducted ‘The Best Veg - Biriyani Contest’ by Indian Women in Kuwait (IWIK) in association with Indians in Kuwait.com.
IIK: Congratulations Mrs. Saju for your new title. Is cooking a passion for you?
Thank You so much IWIK and IIK for such a wonderful contest which gave me a chance to showcase my little contribution at a very royal platform. Cookery is my passion right from my childhood when I started helping my mother at home. She was a teacher and was so particular that we should learn cooking. My father who was an Ex Service man also supported us on this.
IIK: How you got introduced to this field?
After 10th grade while deciding which stream to take up for further studies, it was our neighbor who knew my interest in cooking and arts who suggested my parents to go for a course which offers ‘Home Science’. Thus I was lucky enough to pursue my studies on my passion. Thanks to my Alma Mater, Home Science College, Angamaly, Kerala, for all the training and experiences given to me.
IIK: Are you interested in trying out new recipes, innovative ideas? What is your family response for your innovations in cookery?
I really love trying out something new. In fact I have a good collection of recipes which includes recipe books from other authors as well as my own creations. I got my first recipe book at the age of 20, gifted by my father, ‘Step by Step Cook Book’. He was always in full support to all my endeavors in cooking. Apart from those collections, whenever I get some new ideas which I think when incorporated to some already set recipes, I try it out and record it. My family includes my husband and two sons. They are quite supportive. Actually, they are the ones who bear all my experiments. Luckily majority of them came out well.
IIK: Are you planning to publish a cook book?
While reading all the recipe books and recording the ideas which I tried out, I always had this wish. If I get a chance and God wish, sure I will attempt to compile all my researches into a cook book, at least once.
IIK: Who is your cooking model? Or rather whom do you follow most and can relate to?
My Mother. She was an excellent cook. All the traditional food she made at home was so delicious that even after all these years a thought of those dishes could stimulate my taste buds. I always have a feeling that I am nowhere near her in cooking.
IIK: Which is your favorite dish to cook and what is your concept of a good recipe?
Though I try out the recipes which catch my attention, irrespective of the style and origin, my personal favorite is the traditional South Indian sea food. But I make it a point that it has a signature touch of my own. According to me, any recipe should be simple and easily available. But the most important thing is the clarity of the whole process. There is no point in going on explaining the steps. It should be crisp and clear.
IIK: What is your approach/opinion on these types of cookery contests?
Contests are always a chance for us to present our best. It gives an encouragement for the food lovers to go wild in imaginations and create a new dish with signature touch. For me contests are moments of happiness too. I go for a test dose by preparing the dish one or two days before. This helps me in finding out the probable areas of shortfalls and corrects it. I will have a clear idea of the quantity and the way to present it. This helps me to appear at the contest with confidence.
IIK: What was your response on the announcement for a Biriyani Contest in IIK?
IIK always comes up with innovative concepts and the quality of the program is guaranteed. Cooking contests were there all through my academic and social life. I never left a chance to participate and have won prizes in those events. Each victory has strengthened my confidence. When I saw the announcement on IIK, I was happy and sure that this is going to be a good platform for me.
IIK: What factor do you think, made your biriyani different from others? Was it an original/traditional one or you made your own additions into it?
Though made with an Indian base the biriyani was not an original one. I gave an Arabic touch to it. We can say it was a blend of Indian and Arabic styles. For sure it will be taste rather than presentation that attracted the judges. According to me for any dish taste counts first. I agree that it is important to display the food in a very presentable way. But even then the taste should be the primary concern. During my college days itself we had the professional training of presenting the food we prepare. We were taught to present it nicely with those items which go smoothly with the color of the main dish. The color harmony adds to the creation of the mood. I just follow what I was taught by my teachers and it never failed.
IIK: What are your hobbies? Why you not thinking of a profession in cookery?
I do painting, arts and craft, flower making, clay modeling, interior decorations, taking cooking classes on demand which gives me an opportunity to share my creativity with others. I don’t have an idea to take up this as a job. Still, a full-fledged catering unit is always in my dreams.
IIK: How do you feel now after being the winner IIK talented Chef?
I am very happy about it. Especially such renowned cooking expert of India, Padmasree Tarla Dalal herself tasted it and announced the winner. I never dreamed of meeting her and having such an opportunity. Thank You IWIK and IIK for that.
Thank You Mrs.Grace Saju for the time spent with us
Winning Recipe
Anokhe Wadhi
An Aromatic Biriyani Layered with Stuffed and fried zucchini with vegetable gravy;
Served with varieties of exotic accompaniments.
Preparation Time: 40mts
Cooking Time: 40mts
Serves: 2
Ingredients for the Biriyani
For the Rice
Basmati Rice 1 cup
Ghee 3-4 tbsp
Onions (Sliced & Fried) 2 no
Cashew Nut ( fried ) ½ cup
Currants ( fried ) ½ cup
Mint Leaves (chopped) ½ cup
Coriander leaves(chopped) ½ cup
Bay Leaves 2 nos.
Salt for cooking
Turmeric Powder ¼ tsp
Lime Juice ½ lime
Vegetable Stock 2-3 cups
Unsalted Butter 1tbsp
For the Spice Bag
Cumin Seeds ¼ tsp
Cloves 2 nos.
Cinnamon 1 small stick
Mace ½ whole piece
Grated Nutmeg a pinch
Black Pepper Corns ½ tsp
Green Cardamom 3nos.
Black Cardamom 1no.
Water for soaking rice
Muslin cloth soaked in rose water.
Wheat flour dough, to seal the casserole.
For the Gravy
Sunflower Oil 2 tbsp
Ginger & Garlic Paste 1-2 tbsp
Onion finely chopped 1 cup
Green Chilies (chopped) 2 no.
Tomato Puree 2tbsp
Madras Curry Powder 1tbsp
Special Biriyani Garam
Masala 1tsp
Green Peas 50g
(Frozen & thawed)
Carrots cut into cubes 50g
Canned button mushroom 50g
(cut into halves)
Paneer Cubes (fried) 50g
Baby Tomatoes 50g
(cut into halves)
Baby Corn cubes 3-4Nos.
Fresh Coriander leaves ¼ Cup
(chopped)
For the Zucchini Stuffing
4medium Size Soybean Chunks ½ Cup
(Soaked, washed and minced)
Potato(boiled & smashed) ½ cup
Onion (finely chopped) ¼ cup
Green chilies (finely chopped) 2no
Garlic (finely chopped) 3-4 nos.
Oil for sautéing & deep frying 4tbsp
Coriander leaves(chopped) a few
Turmeric Powder a pinch
Garam Masala Powder ¼ tsp
Salt
For the Coating
Refined Flour 2tbsp
Corn Flour 1tbsp
Salt to taste
Kashmiri Chili Powder 1tsp
Turmeric Powder a pinch
Water (to make a paste)
Preparation of Stuffed Zucchini Fry
1.Peal, scoop out and clean Zucchini; sprinkle little salt over it and marinate. Keep aside.
2.In a frying pan heat 1tbsp of refined oil and sauté with finely chopped onions, garlic and green chilies.
3.Put minced soybean chunks and cook for a while
4.Turn off the fire and mix it with garam masala powder, turmeric powder, salt, chopped coriander leaves and mashed potatoes
5.Mix well and fill each zucchini with this mixture
6.For the coating mix all the ingredients with water and make a fine paste
7.In a frying pan heat remaining oil. Dip the stuffed zucchini in the prepared batter and deep fry until light brown
8.In this oil fry sliced onions, currants and cashews separately.
9.Keep this remaining oil for the Biriyani Gravy.
Preparation of the Gravy
1.In a frying pan heat 1-2 tbsp oil that we used for the zucchini frying.
2.Sauté 1-2 tbsp of ginger garlic paste; stir for a while.
3.Add chopped onions, green chilies and sauté again with Madras curry powder, special Biriyani garam masala etc.
4.Sauté again with tomato puree until the gravy separates from oil.
5.Add thawed green peas, mushroom, carrots, baby corn cubes. ; Sauté for a while until the gravy becomes dry.
6.Turn off the fire and finally add fried paneer cubes, fried zucchini (slices) and baby tomatoes. Keep it aside.
Preparation of the Rice
1.Wash the basmati rice and soak in water for half an hour.
2.In a large pan, bring 2-3 cups of vegetable stock to a boil with little salt, turmeric powder and lime juice.
3.Tie the whole spices in a clean muslin cloth to make a small bundle, add to the boiling stock water with 2 bay leaves.
4.Cook on a low heat for 15-20mts to allow the spices to infuse the water until their flavor.
5.Drain the rice and strain it. Stir in the ghee into the rice and set aside.
6.To assemble the biriyani, spread little vegetable gravy at the base of a deep heavy- bottomed heat proof casserole. Spread half the rice over the gravy with fried onion and chopped mint and coriander leaves. Cover with the remaining gravy and top with remaining rice with fried onion, cashew nuts and currants.
To Dum Biriyani
7.Spread 1tbsp of unsalted butter at the sides of the Casserole. Cover the biriyani with a muslin cloth dipped in rose water.
8.Seal the casserole lid with wheat flour dough and bake for 30mts in a preheated oven about 180º C.
9.Before serving take away the wheat dough and muslin cloth carefully.
10.To present the special biriyani you can decorate with extra fried onion, paneer, zucchini, cashews and currants.
For the presentation you should reserve extra fried things. If you want you can decorate with sautéed red / orange capsicum, baby corn, baby tomatoes, pineapple cubes and pomegranate seeds.
Serve hot with all the accompaniments prepared like Garlic- Flavored Yogurt, Pista Pudina Chutney, Sweet Dates Pickle, Crunchy Green Salad and Grilled Pappad.
Recipe Of Accompaniments
Garlic-Flavoured Yogurt
Ingredients
Yogurt 250 g
Garlic (blanched and
pasted) 4-5 cloves
Salt ½ tsp
Chili Flakes ½ tsp
Method
Strain or whisk the yogurt till smooth. Transfer to a bowl and mix in the rest of the ingredients. Place in a refrigerator to chill.
Pista Pudina Chutney
Ingredients
Mint Leaves 1 cup
Garlic 3-4 cloves
Green Chilies 2 nos.
Ginger piece ½ inch
Pistachios (soaked) ¼ cup
Lime Juice ¼ tsp
Method
Grind together the mint, garlic, chilies, ginger and pistachios, reserving a few pistachios for garnishing. Add the lemon juice and salt, mix well. Cut the reserved pistachios into thin slivers and sprinkle over the chutney
Sweet Dates Pickle
Ingredients
Dates( chopped
and minced) 1 cup
Garlic chopped 3-4 cloves
Green chilies 2 nos.
Ginger ½ inch piece
Mustard seeds ¼ tsp
Fenugreek seeds ¼ tsp
Sesame Oil 2 -3 tbsp
Vinegar 2-3 tbsp
Chili Powder 1 tsp
Asafoetida powder ¼ tsp
Fenugreek powder ¼ tsp
Salt to taste
Method
Chop the dates and mince it in a grinder. In a frying pan heat oil and put mustard seeds and fenugreek seeds for popping. Add chopped green chilies, ginger and garlic ; sauté until light brown. Turn off the fire and add chili powder, sauté carefully with salt, asafoetida and fenugreek powder. If you want gravy you can add little boiling water. Add vinegar. Place the frying pan on the fire and add dates in the gravy and mix well. Preserve in a clean bottle.
Crunchy Green Salad
Ingredients
Tomatoes sliced 2 medium
Onion peeled and
sliced in rings 1 no
Coriander leaves chopped 1 tsp
Pepper Powder ¼ tsp
Lemon Juice 2 tbsp
Salt ½ tsp
Method
Mix all the ingredients together and spoon into a serving dish.
NOTE : Special Biriyani Garam Masala - Fennel seeds, Shahi Jeera, Cumin seeds, Cinnamon, Cloves, Nut Meg, Black cardamom, Green cardamom, Black pepper corns and Mace – (all powdered).