Hey guys, welcome back to Gourmet Bawarchi!
Today I am going to show you how to make a Russian speciality with a Maharashtrian twist.
I am calling this Mushroom and Soya chunks Stroganoff with Russian style pumkin pohe.
So let's get started with cutting the pumpkins.
I'll be cutting the pumpkins into small cubes.
I have just peeled it and kept aside, we are going to be roasting the pumpkins so that
it develops a nice, slightly nutty sweet flavor.
So this is about the size that you will be requiring.
Then I am going to cut some potatoes, the potatoes is a traditional ingredient that
is put in a maharashtrian pohe, so we are going to add that as well.
It'll give a different twist to what a regular poha is, because the potatoes are cooked in
the pan but the roasting of the potatoes will give it a unique flavor.
So just cut one more.
You can choose to leave the skins on as well.
I've got a tray over here, we will just put all of this potatoes onto the tray as well
as the pumpkins, both should take more or less the same time to cook.
Just add some salt, and we will need some oil.
You can use any oil.
If you are health conscious you can go for olive oil.
So just mix it up nicely so that the salt and the oil is coated it and put it in the
oven at a temperature of about a 180 to 200 °C.
This should typically take about 20 to 25 minutes or until the potatoes and the pumpkin
have got a nice char and they are slightly soft.
I have got some water boiling, i'll just put some salt and put the soya chunks in them.
Just stir it and in about 2-3 minutes switch off the flame, and our soya chunks will be
hydrated.
I am going to start by slicing up onions, which will be going into our Stroganoff, don't
worry about slicing them too thin or too thick, because its going to cook for a good amount
of time, and there's no chance of the onions staying uncooked.
So, traditionally Stroganoffs are made with some sort of meat, which is one of the reasons
why I am using soya chunks in order to replicate that feel.
Next I'm going to be slicing the mushrooms.
With the mushrooms just make sure don't slice them up too thin.
The thinner you slice your mushrooms, they tend to leech out more water and your Stroganoff
could turn out very watery.
So next lets move on to some garlic.
I've just peeled them and you roughly chop it up.
The garlic will give it a nice nutty flavor.
The soya chunks have soaked in all the water and have become tender so we will just strain
this and with the back of your spoon, just gently squeeze out whatever excess moisture
is there and keep it aside.
Stroganoff uses sour cream, the store bought sour cream is far too expensive so we're going
to make our own sour cream.
I have got 400 grams of yogurt which I have strained, so this is hung curd, to which i
am going to be adding about 200 ml of cream.
So instead of sour cream you can also use Creme Fraiche, which is using cream and buttermilk
culture.
Just take a little bit of buttermilk and put it in heavy cream and leave it in the fridge
for about 2 days and you should get something similar to sour cream.
For the next step I'm going to be sauteing the Soya chunks.
You can avoid this step but I like the extra crunch it brings to the dish.
So just put all the soya chunks in.
This should take about 3-4 minutes.
The soya chunks have become nice and golden brown and crunchy.
The crispy and the uneven edges of the chunks will soak in more of the sour cream gravy
that we will add to our Strognaoff at a later point.
So thats the reason why I did this step as opposed to just putting the Soya chunks.
Our pumpkin and potatoes that we had kept for roasting are done.
It's got a nice golden brown colour, gently scrape it off from the bottom, its ok if it
breaks.
All we want is the roasted flavour of the pumpkin to mix in with our poha.
I've got 2 pans lined up over here.
In the shallow pan I'm going to be adding some mushrooms and sauteing them.It's a good
idea to saute the mushrooms in small batches and in the other pan I'll start with the garlic
and the onions.
Now there's a reason I'm doing this because if we saute the mushrooms along with the onions,
the onions also have a lot of moisture, likewise the mushrooms and it won't get sauteed properly
all your mushrooms will shrink to a very small size.
We are adding a little bit of salt so that the browning process of the onions happens
quickly.
Add a little bit more of butter.
For the mushrooms, keep your setting on your gas or your induction to the maximum.
The onions and the garlic should take about 7-8 minutes and the mushrooms likewise about
5-6 minutes.
Our onions have browned really well and we're going to be adding the mushrooms that we had
sauteed.
So usually in a Stroganoff we don't add Vodka but since its a Russian dish it should add
some kind of Zing to it.
So I'm just going to add half a bottle to this, about 40 ml or so.
We'll save some up which we'll add towards the end.
The Vodka also serves the purpose of deglazing the pan so all the lovely browned bit that
were stuck at the bottom of the pan have been infused by the onions.
I'll also add just a little bit of refined flour which will serve as a thickening agent
for our stroganoff.
So about one or one and half teaspoons should be enough.
Just cook this for about a minute or so, so that we don't get the pasty taste of flour.
Just going to add the Soya chunks that we'd fried earlier.
Wow! the dish already looks so appetizing but it's still missing the crucial ingredient
our sour cream that we'd prepared earlier.
The beauty of this dish is that there are no spices unlike an indian dish, whatever
flavour comes, is extremely pure and mild.
So lets just mix this up and let it simmer.
Put it on a low flame and lets check on it after about 5-6 minutes.
I've got some water over here and for our Russian style pumpkin poha, I'm going to be
wetting the poha as the first step.
Just soak the poha in water till it swells up, this should take about a minute or so
and I have prepared a strainer.
I've kept one pan for heating, and taking some butter.
This is the first step for making our pumpkin poha.
We'll just fry some peanuts because that is the traditional ingredient that goes into
a poha as well as the russian element of the dish is going to be some Sour Cherries that
have been dried.
If you don't get sour cherries you can always use dried Cranberies.
Now the actual dish from which I've got the inspiration for this Poha is a dish called,
is a russian dish called Kasha, that is not made from puffed rice, sorry flattened rice
but is made from regular rice, its a kind of savoury porridge.
So, adding some raisins as well.
We've been using dried peanuts so the rawness of the peanuts has to go.
So we'll be sauteeing it until that's done.
The berries will start to swell with the butter once its done, just take it out in a bowl.
For the first step of our poha I'll be chopping up some onions, it gives a nice sweetness
to it, so in the same pan that you sauteed the dry fruits, we're going to add the onions.
We don't want the onions to get too much colour, just until they turn translucent, add a little
bit of salt.
This should take about 2 to 3 minutes.
Stroganoff is a dish that is originated in Russia but it became famous as far as in the
United States as well as Italy where it is often had with some sort of a pasta and it
can also be had over mashed potatoes so its a very versatile dish and there is no one
particular way of making a Stroganoff.
The onions seem to be done.
I'll now add the potatoes and the pumpkin that we'd roasted earlier, its already smelling
so tempting and finally the dry fruits.
Add a little bit, we'll save some up for the garnish.
Lets add our poha that we'd soaked and kept.
You can at this stage even add a little bit of lime juice or turmeric as well to give
it that yellow look but I'm going to leave the poha white so that it contrast well with
the roasted pumpkins which are orange yellow in colour.
We might have to add some salt at this stage and our pumpkin poha is ready.
Our Stroganoff has been simmering all this while and is looking perfect.
We'll just add a little more of Vodka to finish it off and it's time to plate.
The Stroganoff can be had with mashed potatoes or just regular Basmati rice, you can have
it with a pulav, it goes good with almost everything and now for our pumpkin poha.
The dry fruits really add a different dimension to this dish.
So you have the creaminess from the Stroganoff contrasted by the sour cherries and the nuttiness
from the peanuts.
Finally I'm going to garnish it with some dill leaves which is a very traditional herb
that is used in Russian cookery and will go very well with our poha.
So there you have it, Soya chunks and mushroom Stroganoff with Russian pumpkin poha.
Do give this dish a try and see you next week.
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