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An easy, no equipment-necessary, make-ahead recipe from his book The Flavor Equation.
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(Photography by Nik Sharma)
Nik Sharma’s Spiced Coffee Kulfi is an icy-cool sweet that’s also a little bitter. Just as great-sounding: it’s really easy to make, requiring no special equipment not even a coffee maker, just some ramekins or kulfi molds if you’ve got ‘em. So if an easy, coffee-plus-kulfi treat is your idea of a good way to beat the heat, this one’s for you! Scroll down to grab the recipe, which comes from his cookbook,
The Flavor Equation: The Science of Great Cooking in 114 Essential Recipes.
2 tbsp extra-virgin olive oil
For the chutney:
½ cup [20 g] chopped cilantro leaves
¼ cup fresh lime juice
2 garlic cloves, peeled and minced
½ tsp red chilli flakes such as Aleppo, Maras, or Urfa
Preparation
To prepare the kanji, clean and pick through the rice for any debris. Rinse the rice in a fine-mesh sieve under running tap water. Transfer the rice to a small bowl, add enough water to cover, and let soak for 30 minutes.
Use clean paper towels to wipe the chicken and pat dry. Season both sides with salt. Heat the grapeseed oil in a medium saucepan or Dutch oven over medium-high heat. Sear the chicken on each side until the skin turns golden brown, 3 to 4 minutes. Add the black pepper, cloves, and bay leaves and cook until fragrant, 30 to 45 seconds. Drain the rice, add it to the pan with the chicken, and stir in 2 cups of water. Bring to a boil over medium-high heat, then lower the heat to low and let simmer until the chicken is completely cooked, the rice is falling
1 tsp fennel seeds, ground
2 tsp ground turmeric
Fine sea salt
2 tbsp coconut oil
2 large onions (total weight about 1 ¾ lb [800 g]), cut in half and thinly sliced
4 garlic cloves, peeled and grated
2 in [5 cm] piece fresh ginger, peeled and grated
One 13.6 fl oz [403 mL] can full-fat unsweetened coconut milk
2 tbsp chopped cilantro, for garnish
Plain Rice (recipe to follow), for serving
For the Plain Rice:
4 cups [960 mL] water
Preparation
Grind the peppercorns to a coarse powder. In a small dry skillet or saucepan, toast the pepper, coriander, and fennel until they just turn fragrant, 30 to 45 seconds. Immediately transfer to a small bowl. Stir in the turmeric and lime juice and season with salt to form a paste.
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