Monday, October 3, 2016

Mutton Curry (InstantPot)


It has been some time since we cooked mutton (goat meat) curry at home. The halal store being a bit away from home is the main reason. However, Lil Miss A has started taking Kathak lessons and the halal store is 5 minutes away from where her classes are conducted. Well, thats how we got mutton after a long time and we could not wait to savor the curry.
I always wanted to use the instant pot to cook goat meat and I got my wish too.
Of Course Mr. A wanted to have ladi-pav with the curry - so, made that along with some khachumbar (Indian Salad). It was an amazing meal.


Ingredients

2 pounds mutton (I ask the butcher to cut it into pieces for curry)
2 TBS yogurt
1/2 tsp turmeric powder
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
1/8 tsp fenugreek seeds
4 cloves
4 green cardamom
1 inch cinnamon
1 piece mace
2 bay leaves
1 black cardamom
3 medium onions (sliced)
3 medium tomatoes (quartered)
1/2 cup grated coconut
10 cloves garlic (smashed)
1 inch ginger piece (cut into pieces)
2 tsp chilli powder (more or less as per spice preference)
4 TBS ghee (you can use oil too - but, ghee gives it an amazing aroma)
salt to taste


Method

Clean the mutton pieces in water untill the water is clear. Add the yogurt and the turmeric and let it marinate for atleast an hour (overnight is best)
Put the Instant Pot in saute mode. When it gets hot, dry roast the fennel seeds, cumin seeds, fenugreek seeds, coriander seeds, cloves, green cardamom, black cardamom, bay leaves, cinnamon, mace. Be careful not to burn the spices - this should take just 1 to 2 minutes. Remove carefully onto a plate. Now add the ghee and to this add the garlic and sliced onions. Fry till the onions turn golden brown. Now add the garlic, tomatoes and chilli powder and mix well. Saute till the tomatoes become mushy and oil leaves the sides. Now add the coconut and mix well. Switch off the pot. Let this mixture cool a bit. Once its cool, grind it to a smooth paste along with the dry roasted masalas.
Add the marinated mutton and the ground mixture into the instant pot and mix well. Cover and cook manual for 35 minutes with vent sealed and natural release. Mutton should be cooked to fall off bone consistency. Cooking time will vary depending on the meat. If at 35 minutes its not cooked the way you want it - then cook for another 5 minutes with vent sealed and natural release.
Open the lid, and add salt to taste. Garnish with chopped cilantro and serve with pav, chappati, naan or steamed rice.

Saturday, September 10, 2016

Dhaba Style Chicken Curry (In the Instantpot)


Ingredients

2 pounds chicken (I used boneless skinless chicken thighs)
2 TBS Yogurt
1/2 tsp salt
1/2 tsp turmeric powder
1 teaspoon chili powder
3 medium onions
4 green chilis (you can add more or less as per spice level desired)
10 to 12 garlic cloves
1/2 inch ginger piece
3 TBS coconut oil (you can use ghee or any other oil too)
salt to taste

For Masala Powder

1 inch cinnamon (dalchini)
2 cloves (lavang)
2 green cardamoms (elaichi)
1 tsp black peppercorns (kali mirch)
1 tsp fennel seeds (saunf)
1 tsp cumin seeds (jeera)
1/8 tsp fenugreek seeds (methi dana)
2 tsps coriander seeds (dhania beej)
1/2 tsp carom seeds (ajwain)


Method


Ingredients

2 pounds chicken (I used boneless skinless chicken thighs)
2 TBS Yogurt
1/2 tsp salt
1/2 tsp turmeric powder
1 teaspoon chili powder
3 medium onions
4 green chilis (you can add more or less as per spice level desired)
10 to 12 garlic cloves
1/2 inch ginger piece
3 TBS coconut oil (you can use ghee or any other oil too)
salt to taste

For Masala Powder

1 inch cinnamon (dalchini)
2 cloves (lavang)
2 green cardamoms (elaichi)
1 tsp black peppercorns (kali mirch)
1 tsp fennel seeds (saunf)
1 tsp cumin seeds (jeera)
1/8 tsp fenugreek seeds (methi dana)
2 tsps coriander seeds (dhania beej)
1/2 tsp carom seeds (ajwain)


Method

Cut the chicken into 2 inch pieces. Marinate in yogurt, 1/2 tsp salt, turmeric and chilli powder for about 1 hour. You can do this overnight too.
Make a powder of the ingredients mentioned in the 'for masala powder' tab and keep aside. I use a coffee grinder for this. I have had this coffee grinder doing my spice grinding for a few years now.
Make a paste of the onions, garlic, ginger and green chilis and keep aside.
In the same grinder make a puree of the tomatoes and keep aside.
In the Instantpot on saute mode, add the oil. When it gets hot, add the onion paste along with half the dry ground masala. Saute till it becomes a nice golden brown color, and keep stirring a few times in the middle. When the onions turn a golden brown, add the tomato puree and mix well. Saute till the oil leaves the gravy on the sides. Add the remaining half of the ground masala and the chicken pieces and mix well. Add 1 cup water. Cover the lid with vent sealed. Manual for 12 minutes and then a quick release. Open the lid, add more if you need a thin gravy. Add salt to taste. Garnish with chopped cilantro/coriander and serve with hot phulkas or steamed rice. We liked this with some sandwich bread too.

Note - This can be cooked on a stovetop too using a saucepan. Everything remains the same - just add the chicken pieces and cover and let it cook for about 20 minutes on medium flame. Check if chicken is cooked, if not then cook for another 5 minutes. Adjust salt and water and serve.

Friday, September 9, 2016

Laziz Chole - (Chickpea Curry)


Ingredients

For Chole
1 cup dried chickpeas
2 cups water
1/2 teaspoon eno (baking soda works too)
2 tablespoons ghee (oil can be used too)
1 onion - chopped
2 tomatoes - chopped
10 cloves garlic - chopped
1 inch ginger - chopped
1/2 teaspoon cumin seeds
1/2 teaspoon nigella seeds (kalonji)
1/2 teaspoon turmeric powder
salt to taste
1 teaspoon chaat masala
Chopped cilantro for garnish
slit green chilis for garnish (Optional)

For Masala Powder (Coarse Powder)
5 kashmiri chilis (add more or less as per spice level wanted)
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon black pepper
2 bay leaves
2 cloves
2 cardamoms
1/8 teaspoon fenugreek seeds
1/2 inch cinnamon

Method

Soak the dried chickpeas in 5 cups water for 8 to 10 hours. Drain the water and let it sit aside.
Dry roast the ingredients listed in the masala powder section and grind them to a coarse powder.
I used my instantpot to cook these chole. So, on saute mode, add the ghee. Once it gets hot, add the cumin and the nigella seeds. Now add the chopped onions and fry till they turn a golden color. Add the tomatoes and the ginger and garlic. Mix well, till the raw smell goes away, about 5 minutes. To this add turmeric powder and the coarse masala and mix well. Add the soaked chickpeas and 2 cups water. Add salt to taste and the eno salt. Mix well. Close the lid and go to manual setting, high pressure with vent sealed and time it to 20 minutes with a natural release of the pressure. Open the lid. Add more water if you want a little thin gravy. Add chaat masala and give it a good stir.
Garnish with chopped cilantro and slit green chilis and serve with kulcha, naan, chappati, bread or steamed rice.

Note - This can be cooked in a pressure cooker too. Everything is the same. Cook it for 3 whistles and you have chole ready.

Friday, April 22, 2016

Flour Tortillas

Tortillas are important if you are making tacos. So, when we started the tradition of #TacoTuesdy at home, it was only natural that I wanted to try and make the tortillas at home too. I have made the roti with corn called 'Makke ki Roti' which is very close to the corn tortilla. Now it was the turn of the flour tortilla.


Ingredients

2 cups All Purpose Flour
1 teaspoon baking powder
3/4 cup warm water
2 tablespoons oil
1/4 teaspoon salt

Method

In a mixing bowl add the flour, baking soda, salt and mix it together. Add the oil and the water and knead into a dough. Cover and let it sit for about 30 minutes.
Heat a non-stick pan or a cast iron griddle. Make a gold size ball of the dough - I got about 12 of them, Dab it with some flour and then make a circular disc about 1/8th inch thick using a rolling pin. Place it on the griddle and cook over medium high heat. Cook on one side till you see some brown specs on the surface. Turn and cook the same way on the other side. Remove on a plate and cover and keep till all tortillas are made, Use it to make tacos or enchiladas. For a Burrito, you might want to make it with a tennis ball size dough.

Thursday, April 21, 2016

Amritsari Fish Fry

This crispy battered fried fish is a North Indian delicacy. Its fish and its fried and its crispy - whats not to love???
It is made with simple ingredients - but, the combination of all the things makes it a treat. Ofcorse the fiery red color adds to the 'eating with the eyes' bit. Its the addition of carom seeds (ajwain) which gives the fish  unique taste.
you can use any firm fish to make these - I have used tilapia here. But, cod and salmon can be used to. Boneless fillets of king fish (surmai) can also be used.


Ingredients

6 boneless skinless fillets of tilapia (this roughly about a pound and half)
1 tablespoon coriander seeds (dhania)
1 teaspoon cumin seeds (jeera)
1 teaspoon fennel seeds (saunf)
1 teaspoon carom seeds (ajwain)
1 teaspoon black or white peppercorns
2 teaspoons chilli powder - you can add more if you want heat
1 teaspoon kasuri methi
1 teaspoon ginger paste
1 teaspoon garlic paste
3 drops of red food coloring - optional
3 tablespoons yogurt
4 tablespoons chickpea flour (besan)
2 tablespoons rice flour
salt to taste
oil for frying
chopped cilantro for garnish
2 teaspoons chaat masala


Method

Cut the fish fillets into 1 inch pieces. I used a mortar and pestle to grind the spices as I wanted a small bite in the fish - but, you can use a spice grinder for that purpose. Make a coarse powder of the coriander seeds, fennel seeds, cumin seeds, carom seeds and the pepper. In a mixing bowl add the coarse powders along with ginger and garlic paste. To this add the chilli powder, salt, chickpea flour and rice flour. Mix them well. Add the yogurt and the red food color (if using) and make a thick well mixed paste. To this add the fish pieces and coat each piece with the paste. Let it sit and marinade for atleast an hour.
In a karahi or wok or fryer add oil and let it heat up. You know the oil id hot when you add a drop of the paste and it comes up sizzling. Turn the temperature to a medium. Add not more then 5 fish pieces at a time. Fry for about 7 to 8 minutes (Tilapia fillets are thin - but, if you are using salmon or a thick fillet like cod - the cooking time may vary and will be in the range of 10 to 12 minutes). Remove on a plate with a paper towel to absorb the excess oil. When it looks a bit dry - remove onto serving plate and sprinkle with some chaat masala. Repeat the process till all the pieces are fried. Sprinkle some chopped cilantro/coriander and serve.
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