Crispy Ciliegine Makhani
Silky & Sublime
Golden, crispy, Indian spiced panko battered ciliegine are served atop a rich, buttery, creamy makhani sauce. The combination is simply irresistible and unlike anything else. Fresh ground Indian spices such as cardamom, bay leaf and cumin are slow roasted along with garlic, ginger and tomato and butter to create a sublime sauce that is silky, rich and downright delicious.
Ingredients:
For Crispy Spiced Ciliegine:
1 box of Buf Creamery’s Ciliegine (about 14 ciliegine bites)
1 cup panko bread crumbs
2 eggs
1/3 cup of all-purpose flour
1 teaspoon roasted coriander powder
1 teaspoon garlic powder
1⁄2 teaspoon paprika (not smoked)
1⁄2 teaspoon roasted cumin powder
1⁄2 teaspoon onion powder
1⁄2 teaspoon salt
1⁄4 teaspoon ground turmeric
1⁄4 teaspoon freshly ground black pepper
Neutral oil for frying
For Makhani Sauce:
3 tablespoon butter (used in two different steps)
1 bay leaf
2 green cardamom pods, whole
2 cloves
4 garlic cloves
1 inch ginger minced
1 medium red onion, chopped
2 tablespoons of yogurt
1 teaspoon roasted coriander powder
1⁄2 teaspoon roasted cumin powder
1⁄4 teaspoon turmeric
1 teaspoon paprika (not smoked)
1⁄2 teaspoon cayenne powder
1⁄2 teaspoon salt, adjust to taste
9 raw cashews (presoak in warm water for at least an hour)
1 1⁄2 cup of chopped tomato
1 tablespoon tomato paste
3⁄4 vegetable broth or water
1⁄2 cup heavy cream
Pinch of sugar, to taste (if needed)
Directions:
Prepare the Makhani: Melt one tablespoon of butter on low heat in a medium/large sauce pan. Once butter sizzles a bit add bay leaf, green cardamom, cloves, minced garlic, minced ginger and chopped onion and stir constantly until the mixture is slightly golden.
While mixture is getting golden, whisk yogurt along with coriander powder, cumin powder, turmeric, paprika, cayenne powder and salt. Once the onion mixture is golden, add the yogurt mixture and stir everything until the mixture is combined and aromatic. It should start to get golden and dry out a bit.
Add the soaked cashews, chopped tomato and tomato paste along with a 1⁄4 cup of vegetable broth. Stir the mixture on medium heat until it starts bubbling and the liquid begins to evaporate.
Once the liquid is almost all evaporated, cut the heat and let the mixture cool for a few minutes.
Once cooled discard the bay leaf and add the mixture to a blender along with a 1⁄4 cup of vegetable broth or water.
Blend the mixture until super smooth. Note: If your mixture is choking up in the blender add a tablespoon of broth/water one at a time until it blends smoothly.
Wipe out the same pan used for cooking the mixture so it is clean. On low heat, add two tablespoons of butter and let it melt.
Strain the blended tomato mixture using a sieve into the pan with butter and add the heavy cream along with a pinch of sugar if needed. Note: straining the blended tomato mixture ensures that you have a very silky sauce.
Cook the makhani sauce on low heat while continuously stirring. At this point, the salt, spices or sugar can be adjusted based on preference.
Once the sauce is thick and seasoned to taste, set the sauce aside.
Prepare the crispy ciliegine bites. Drain the ciliegine (mozzarella) bites and pat dry with a paper towel, set aside.
Set up 3 medium sized bowls to create a station for dredging your mozzarella. Place all purpose flour in the first bowl along with the roasted coriander powder, garlic powder, paprika, cumin powder, onion powder, salt, turmeric and fresh black pepper. Whisk until combined.
In the second bowl, crack the two eggs and beat until blended.
In the last bowl. place the panko breadcrumbs
Begin by dipping the mozzarella bites into the seasoned flour mixture until coated, shaking off any excess flour. Go back into the seasoned flour mix and dip until fully coated and dip once more into the egg mixture.
Then, finally, dip the mozzarella into the panko breadcrumbs until fully coated. Place the fully dredged mozzarella bites in the freezer for about one hour. Note: freezing the mozzarella will make them easier to fry.
Once the dredged mozzarella has been in the freezer for an hour, set up a medium pot with a deep fry thermometer and pour in about 2 inches of oil. Let the oil heat up to 350 degrees.
Working in small batches, let the mozzarella fry, flipping occasionally until they are golden brown and crispy. About 1 1⁄2 to 2 minutes.
Transfer the hot mozzarella on to a paper towel lined plate and serve while hot.
Warm up your makhani sauce and serve the hot cripsy ciliegine bites. Top with a few chili flakes, a dash of heavy cream, and enjoy!