merakitchen

Dhansak

2012-01-28T16:15:00.001-05:00

Dhansak - well, the name itself says it - Dhan means grains and sak mans leafy veggies. This is a Parsi delicacy and it is traditionally cooked with goat meat - but, you can cook it with chicken too. The lentils and leafy veggies make it healthy and the meat adds to the glory. Traditionally this is cooked with split masoor dal (the orange colored dal) - but, I have made some variations here to suit my taste buds :)

Ingredients

1 pound mutton (goat meat) - cubed into bite size pieces
1 teaspoon ginger garlic paste
1/2 cup of curds
1/2 cup split moong dal
1/2 cup split masoor dal
1/2 cup tuvar dal
1/4 cup channa dal
1/4 cup udad dal
1 bunch fenugreek leaves
1 bunch dill leaves
1 cup chopped spinach
1 cup cubed pumpkin pieces
1 medium onion chopped
1 medium tomato chopped
7 to 8 cloves of garlic chopped
1/2 inch ginger shopped
2 teaspoons ghee (clarified Butter)
1 teaspoon oil
1 teaspoon dhansak masala (I used everest brand)
2 teaspoons dhania jeera powder
1 teaspoon turmeric powder
1 teaspoon chilli powder (you can add more if you want it spicy)
salt to taste

Method

Marinate the meat in salt, ginger garlic paste and curds and let it sit for 2 hours. Then add some oil to a pressure cooker and add the meat pieces there and cook for about 4 whistles. The meat should be cooked tender by then. If not then cook for another 2 whistles. Remove it into a bowl and let it sit.

Clean the pressure cooker well. Wash the grains atleast four times in water and keep aside. Chop all the green veggies. Now add the ghee. To this add the chopped onions and garlic and saute till the onions turn golden. Then add the tomatoes and the ginger and cook till the ghee leaves the side of the cooker. add all the chopped greens and the pumpkin and mix well. To this add all the grains and mix well. Add the dhania jeera powder, dhansak masala, turmeric powder, chilli powder and add 3 cups of water. Cover and let it cook for about 3 whistles. Once that is done, use a potato masher or a buttermilk churner and churn the dal and veggies mixture. Add salt and check for seasonings - if you wish to add more masala or more chilli powder you can do that now. If the dal is too thick you can add some water. Add the cooked meat pieces to this mixture and let it simmer uncovered for about 10 to 15 minutes. garnish with chopped cilantro.

Traditionally this is eaten with brown basmati rice - but, can be served with white rice, naan or even bread.

Arbi/Colocasia Thick Chips

2011-04-02T12:43:00.003-04:00

Chips - I know I know, it sounds unhealthy. But, what if they are not deep fried? Yes, that does sound like a crunchy yummy snack.

Ingredients

1 pound arbi/colocasia

salt

crushed pepper

chilli powder

chat masala

oil for shallow frying

Method

Clean the arbi very well to remove all dirt. Place it in a vegetable steamer and steam till its cooked. Do not overcook it or cook it in water, it will become mushy.

Once its cooled down, remove the skin and make 1/8 inch slices. In a cast iron pan add oil and shallow fry the arbi disks. Once it gets golden brown on both sides, remove it an place on a paper towel. Sprinkle salt, pepper, chilli powder and chat masala when the arbi disks are hot.

Enjoy it just like that or as a side with plain dal and rice.

Crispy Baked Tilapia

2011-03-31T19:49:00.007-04:00

My neighbor made this for me one day - it was so tasty and yum and I was pleasantly surprised to know that it was baked and not fried. I asked her for the recipe and she obliged. Thanks Kiran for this lovely and quick recipe - its a favorite at our place.

Ingredients

4 Skinless and boneless tilapia fillets - cut into 2 inch pieces (I used the frozen and vacuumed packed fillets)

1 teaspoon ginger garlic paste

1 teaspoon chilli powder

1 teaspoon turmeric powder

salt to taste

1/2 teaspoon curry powder

5 tablespoons pancake mix powder

Method

Defrost the fish fillets and cut into 2 inch pieces. Pat them dry. Mix the chilli powder, turmeric powder, curry powder, salt and ginger garlic paste. Apply this mixture to the fish and let it stand for 10 minutes.

Pre-heat the over to 350 degrees fahrenheit. In a plate add the pancake mix powder. Dab the marinated fish in the powder so that it is fully covered. Place this on a oiled baking sheet. Let it bake in the oven for 15 to 20 minutes or till the top turns crispy.

Serve with some salad and french fries - it really tastes like fish and chips :)

Apple, Cranberry and Oatmeal Cookies (Soft)

2010-11-26T12:39:00.003-05:00

Ingredients

1 cup all-purpose flour

1/2 cup unsalted butter
3/4 cup white sugar

1 cup oats (I used Quaker oats)
1 cup diced apple without peel
1 cup chopped pecans

1 cup dried cranberries

2 eggs
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg

Method

Preheat oven to 350 degrees Farhenhite
In a large bowl, cream together the butter and sugar. Beat in the eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, and salt and stir into the sugar mixture until well blended. Then add the pecans, cranberries, oats and apples. Drop dough by spoonfuls about 2 inches onto ungreased cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Let it cool on wire racks.

Fruit Chaat

2010-11-23T16:55:00.004-05:00

My mom makes this often and we loved it the last time she made it for us. It can be made with any fruit combinations. What I have listed is what I used when this picture was taken and these fruits make a nice chaat.

Ingredients

1 medium apple

1 pear

2 bananas

2 peaches

2 plums

1/2 cup pineapple pieces

1 mango

1 cup black grapes

1 sweet potato or normal potato - boiled (optional)

2 tablespoons chaat masala

1/4 cup date and tamarind chutney

salt to taste

Method

Cut all the fruits in bite size pieces. Mix them all together. Then add the chaat masala and the date and tamarind chutney. Mix well till all the pieces of fruit are covered in the sauce. Add salt if required.

Serve chilled.

Rava/Semolina Ladoos

2010-11-23T10:47:00.003-05:00

Ingredients

4 cups rava/semolina
1 1/2 cups ghee
3 1/2 cups sugar
2 cups water
1 cup coconut (I used the dried coconut powder)
Raisins
elaichi/cardamom powder

Method

Roast rava in ghee till you get a nice aroma. make sugar syrup - till its a consistency of 1 string. Add elaichi powder to this syrup. Once the rava mixture is cooled add it to the syrup and mix well. Keep mixing it at every 1/2 hour intervals. In 3 hours ladoos are ready to be rolled. When rolling ladoos, if the batter gets too dry - add 1 teaspoon of warm milk - and try again. if still dry add another 1 teaspoon.
When rolling ladoos add a raisin to it for a surprise in the mouth while eating J
This mixture yields around 36 to 40 ladoos.

Chicken Mince (Keema) Paratha

2010-11-22T15:10:00.005-05:00

Ingredients

For Keema

2 pounds minced chicken

2 tablespoons yogurt

1 teaspoon curry powder

1 teaspoon salt

1 big onion - finely chopped

1 big tomato - finely chopped

1/2 cup chopped cilantro

9 cloves garlic - finely minced

1/2 inch ginger - finely minced

1 teaspoon garam masala powder

1 teaspoon chilli powder

1 teaspoon turmeric powder

1/4 cup oil

For Paratha

2 cups wheat flour

2 tablespoons oil

1/2 teaspoon salt

water to knead dough

Method

Add yogurt and 1/2 teaspoon salt and curry powder and mix well with the chicken mince - let it marinate in this for atleast an hour.

Add salt and oil to the dough and just enough water to knead and make a pliable dough. Keep it covered for an hour. Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.

In a karahi add oil. When it gets hot add the chopped onions and fry well till it turns a nice golden brown. Then add the tomatoes, cilantro, garlic and ginger and fry till the tamotes are soft and oil starts leaving the mixture on the side of the karahi. Add the chilli powder, turmeric powder and garam masala powder along with 1/2 teaspoon salt and mix well. To this mixture add the marinated chicken mince and keep stirring for 10 minutes. Cover and let the chicken cook for 10 minutes or untill its done. Check for seasoning and add salt or spices as per taste. Remove the cover and let any water thats formed get evaporated. Let the keema cool.

Take a small dough ball and roll it into a puri. Take a tablespoon of the keema and place it in between the rolled dough. Pull together the ends and seal on top like a bag. Then roll this together into a paratha/chappati to around 1/8" thickness.

Roast the paratha on a hot griddle with ghee/oil. Parathas are done when they are nice and golden on both sides.

Serve it with kheema/curds/raita.

Malabar Spinach Curry - Valichi Bhaji / Mayalu Bhaji

2010-05-27T12:56:00.004-04:00

My parents are here and its fun when they visit us especially during the summer months. Well, when Mom is here, then its always authentic Konkai or Maharashtrian food that we ask her to cook for us.

The other day we went to the local Asian market and found some nice Malabar Spinach - its call Mayalu in Marathi and Valichi Bhaji in Konkani. We immediately remembered the nice tasting curry and decided to buy it and have it for dinner. Ofcorse, we added shrimps to the curry. it was yumm.

This is the recipe - as told by Mom.

Well, we all just savored the curry and forgot to click a picture. Will take a picture the next time we make it :)

Ingredients

Malabar Spinach - 1 bunch

1 onion - roughly chopped

1 tomato - roughly chopped

1 cup fresh desiccated coconut

7 to 8 dried red chillies

2 tablespoons coriander seeds (akkha dhnaia)

9 flakes of garlic

pinch of turmeric

salt as per taste

1 teaspoon oil

8 to 9 big shrimps - cut into bite size pieces (optional)

Method

clean the malabar spinach very well and separate the leaves from the long stem. The stem is also used for the curry. Roughly shop the spinach leaves and cut the stems in 1/2 inch pieces - keep the leaves and the stems separate.

The stems have to be cooked in a pressure cooker by adding some water and a pinch of turmeric. Once cooked, keep it aside.

In a blender/mixer - add the coconut, the coriander seeds, the red chillis and the garlic and grind to a fine paste by adding just enough water to get a thick consistency. Keep this mixture aside.

In a karahi add the oil and when it gets hot add the onions and fry till they get transparent. Now add the chopped tomatoes and the spinach leaves and mix well. Add 1/4 cup of water and let the spinach leaves cook through. If you want to add shrimps, you can add it now and let it cook for another 5 minutes.

Once the spinach leaves are cooked through, add the stems and mix well. Then add the coconut masala mixture and add salt to taste and bring this curry to a boil. Add some salt as per taste.

Malabar spinach curry is ready to be served with boiled rice.

Chicken Roulades & oven baked potato chips

2010-05-07T11:23:00.003-04:00

Ingredients

For the Roulades

4 chicken thighs - skinless and boneless

4 cups spinach - chopped

1 tablespoon butter

1 medium onion - finely chopped

4 flakes of garlic - finely chopped

4 teaspoons Cajun seasoning

4 strips of bacon (you can use turkey bacon - thats what I used)

2 tablespoons olive oil

2/3 cup chicken stock OR white wine

2 teaspoons corn starch

2 tablespoons light cream OR half'n'half

1 teaspoon chopped chives

salt to taste

crushed pepper

For oven fried chips

4 potatoes - sliced thin

salt

pepper

paprika powder

olive oil

Method

Chicken Roulades

Preheat the oven to 350 degrees Fahrenheit. Place the chicken thighs in between plastic wrap and flatten it with a rolling pin or with a meat tenderizer. Season one side with cajun seasoning. Be careful, as cajun seasoning is spicy - so add according to taste.

In a karahi, add the butter, when it melts, to it add the garlic and then the onions. fry till they become transparent. Then add the chopped spinach and cook till all the moisture has been cooked off. Add salt to taste and pepper.

Divide the spinach filling between the 4 chicken pieces and roll up neatly. Wrap a strip of bacon neatly and tie it securely with a fine string.

Heat the olive oil in a large frying pan and brown the rolls all over. Take these browned rolls and place them neatly in a baking dish. Pour in the wine OR the chicken stock and bake for 15 to 20 minutes, till they get tender. Transfer the chicken to a serving plate and remove all the string.

Strain the wine OR chicken stock liquid in a saucepan. Blend the corn starch in some water and add it to the juices in the saucepan and stir to avoid any lumps. Add the cream and stir well till the whole mixture is well incorporated. Bring to a boil. Add alt and pepper if needed. Now add the chopped chives. Pour the sauce around the chicken in the serving dish.

For oven chips

Place the slicked potatoes on a cookie sheet. Drizzle some olive oil on top of it and then add salt, pepper and paprika powder. Let it bake in a 350 degree oven for about 10 to 15 minutes. Chips are ready

The roulades and the chips are ready to be served with some nice green salad.

Chicken Tikka Skewers

2010-05-06T12:47:00.007-04:00

Ingredients

6to 7 Boneless/skinless thigh or breast pieces of chicken (as per choice) - cut into 1 inch pieces

2 large vidalia /red onions - cut into 1 inch pieces

2 large bell peppers (green, re, orange, yellow - any color of choice) - cut into 1 inch pieces

2 tablepoons tandoori masala

1 teaspoon garlic paste

1 teaspoon methi powder

1 teaspoon salt

a pinch of red coloring

4 tablespoons oil

4 tablespoons melted butter (for basting) - if using unsalted butter, then increase the salt to be added to the marinade

Method

In a ziploc bag - add the oil, tandoori masala, garlic powder, methi powder, salt and red coloring and mix well. To this mixture add the chicken pieces and coat each piece with the marinade. Let this mixture sit in the fridge for atleast 2 hours - overnight is better.

When the grill is all set and fired up - take skewers (if using wooden skewers - let them be soaked in water overnight to avoid getting burnt) and add a chicken piece, followed by an onion piece and then a bell pepper piece (as shown in the picture). Once all the skewers are done - place it on the hot grill - baste it with melted butter and cover and let it cook. Chicken cook s fast, so it should be done in 10 minutes on one side. Now turn the skewers and baste the other side with butter and let it cook for another 10 minutes.

Chicken tikka BBQ is ready to be served with mint yogurt dip and tossed salad.

Recipe for mint yogurt chutney/dip - http://merakitchen.blogspot.com/2008/04/yogurt-chutney.html

Chole Bhature

2010-05-05T18:22:00.008-04:00

My husband loves Chole Bhature in veg food. He is a hard core non-veg eater (I am sure you have guessed it from the entries on the blog - most of it is non-veg). The other day he was returning from a trip and it being a Thursday, I was not going to cook any non-veg food - so he asked me to make Chole Bhature.

Ingredients

For Chole

1 cup kabuli chana - dry garbanzo beans

1 cup water

2 teaspoons tea powder OR 2 tea bags

2 medium onions - finely chopped

6 to 7 cloves garlic - finely chopped

1 medium tomato - finely chopped

1/2 cup chopped cilantro

1 inch ginger - finely grated

1 teaspoon cumin

4 tablesoons oil

1 teaspoon chilli powder

1/2 teaspoon turmeric powder

2 teaspoons chole masala (I used everest masala)

salt as per taste

For Bhature

2 cups all purpose flour (Maida)

4 tablespoons of semolina (Rawa)

1/2 cup yogurt

1/2 teaspoon yeast OR 1 teaspoon baking powder

1/4 cup warm water (if using yeast)

1/2 teaspoon sugar

1 teaspoon salt

oil for frying

Method

For Chole

Heat the 1 cup of water and when it comes to a boil, add the tea/teabags - let it boil for about 2 minutes. Strain this water and add it to the kabuli chana/garbanzo beans. Add more water till the water covers all the beans. Let it soak for 5 to 6 hours. Tea is added to the chana to get the dark color - it does not change the taste.

In a pressure cooker - add the chana with the tea water. Add another cup of water, turmeric powder, a pinch of salt and let it cook under pressure until 3 whistles. Once the pressure is released, check the chana for doneness. Take a ladelful of chana in a bowl and crush it into a fine paste and then add it back to the boiled chana - this is done to give the chole curry some thickness.

In a karahi - add 4 tablespoons of oil. When it gets hot - add the cumin seeds and the chopped garlic. Be careful not to burnt he garlic. Immediately add the chopped onions and fry till they turn golden brown. Now add the tomatoes, ginger and the chopped corinader. Mix well till the mixture leaves the sides of the karahi. Now add the chilli powder and the chana masala and salt as per taste. Mix this well till everything is incorporated. Now add the boiled chana and mix well. Add water only if needed - or as per your desire of curry consistency. Cover and let it simmer on medium low flame for about 15 minutes.

Chole is ready to be served with bhature, raita and chopped onions.

For Bhature

If using yeast - then in 1/4 cup of warm water, add the yeast and let it sit for about 1/2 hour.

In a bowl mix all the dry ingredients (do not use baking powder if you are using yeast). Add the yogurt and the yeast mixture and mix well. Add water only if required to get a soft pliable dough. Cover it with a damp muslin cloth/kitchen tissue and let this mixture sit for about 2 hours in a warm and dark place.

Heat oil in a karahi. Make small balls of the dough and roll them into round or tear shaped flats and fry in the hot oil till golden brown.

Serve hot with chole.

We even like bhature with tandoori chicken - makes a yummy and sinful combination.

Chicken Tikka Pita Sandwiches

2010-03-04T17:42:00.004-05:00

Well, the murg malai tikka was not enough for dinner. So, we decided to have some pita bread sandwiches with the murg tikka as the highlight :)

Ingredients

Whole wheat pocket pita

shredded lettuce

roughly chopped cucumber

roughly chopped onions (optional)

hummus

tzatziki sauce

Murg Malai Kebab - shredded

Method

Cut the poket pita into half. Open the pocket and on one side spread hummus and on the other side spread the tzatziki sauce. Then add the lettuce and cucumber and onions and top it with the shredded chicken kebabs.

Serve with hummus and tzatziki sauce.

We got the hummus and the tzatziki from a grocery store. It can be easily made at home too.

link for tzatziki - http://en.wikibooks.org/wiki/Cookbook:Tzatziki

link for hummus - http://en.wikibooks.org/wiki/Cookbook:Hummus_(Greek)

Murg Malai Tikka

2010-03-04T17:16:00.005-05:00

The other day we were bored of the routine dal, chawal, roti and sabzi routine. We both wanted to cook something together and something that we had never cooked before. Too much of brainstorming and finally we decided on Murg Malai Tikka.

We went to the grocery store to get the supplies for the meal - and saw some nice mint. Immediately thought of making Murg Malai Tikka in 2 different ways - one in red color with traditional spices and one in green color with mint and coriander.

Ingredients

8 skinless and boneless chicken thighs - cut into 1 inch pieces

For the green tikka

1/2 cup mint leaves

1/2 cup cilantro

9 cloves garlic

1/2 teaspoon garam masala powder

1/4 teaspoon turmeric powder

2 teaspoons salt

1/2 cup heavy cream

For traditional spices

9 cloves garlic

1 teaspoon ginger paste

2 teaspoon kashmiri chili powder

1/2 teaspoon turmeric powder

1 teaspoon dhania jeera powder

1 teaspoon garam masala powder

2 teaspoons salt

1/2 cup heavy cream

Method

Blend together all the ingredients for the green masala tikka, except the heavy cream - in a blender to a fine paste. Add it to the heavy cream and then in a ziploc bag, mix half the chicken pieces with this mixture and let it mariante for atleast 2 hours - overnight will be good.

For the traditional spices mix - add all the ingredients in a ziploc bag. Mix well and then add the other half of the chicken pieces and mix well. Let it marinate for atleast 2 hours - overnight will be good.

Preheat the oven on broil @ 425 degrees Fahrenheit. Put the chicken pieces on skewers. With a drip pan under the skewers, spray some non-stick spray and then let it broil in the oven. After 10 minutes -turn the skewers to get the other side done. The tikka are ready in about minutes.

Serve with lemon wedges and sliced onions and cucumber.

Moong Dal Halwa

2010-01-19T20:27:00.005-05:00

Ingredients

1 cup yellow moong dal

1 cup sugar

1/2 cup ghee

1/2 cup khoya - I used milk powder instead

a pinch of saffron

1/4 teaspoon cardamom powder

slivered almonds for garnish

Method

Soak the moong dal in water for 6 t 7 hours. Once they are soft, coarse grind them - add very little water if required to do so.

In a karahi add the ghee and to this add the ground moong dal. Mix it well on medium heat and stir at all times. When the mixture has no more water and it turns to a nice golden brown, add the suagr and the khoya and mix well. The mixture should be incorporated well. Now add the saffron, cardamom powder and the slivered almonds and mix well.

Serve as a nice and warm dessert after yummy dinner.

Coriander Chicken

2010-01-15T12:58:00.004-05:00

A friend of mine makes this dish. I never tasted the dish made by her, but loved the recipe. Cilantro/Coriander is my favourite herb and to make it the focal point of a dish was very exciting.

Ingredients

2 pounds of boneless and skinless chicken breasts - cut into one inch pieces

2 medium onions - pureed

4 cups cilantro/coriander - roughly about 4 bunches

9 to 10 cloves garlic

1 inch ginger piece

4 green chillis - you can use more if you like it spicy

1 teaspoon tamarind paste

1 teaspoon garam masala powder

1/2 teaspoon turmeric powder

1/4 cup oil

2 tablespoons ghee/clarified butter

4 cloves

4 cardamoms

4 pieces of cinnamom

1 bay leaf

1 star anise

1 black cardamom

salt to taste

pepper powder

Method

Marinate the chicken pieces in some salt and pepper and 1 teaspoon oil. Let it stand for 15 minutes. Make a paste of the corinader/cilantro, garlic, ginger and chillis and keep aside.

In a karahi, add the 2 tablespoons oil and saute the chicken pieces till you get a nice and golden brown crust on the outside. Drain it in a plater over a paper towel. In the same kadhai add the balance oil and fry the pureed onions till they turn golden brown. Add teh tamarind paste and mix well. Then add the corinader mixture and the turmeric powder and fry the mixture well till it leaves the sides of the vessel. To this add the garam masala and the chicken pieces and mix well. Add salt if required. Cover and let it simmer for 10 to 15 minutes on medium/low flame.

Just before serving - take a small karahi add the ghee. When it gets hot, take it off the flame and add the cloves, cardamom, star anise, black cardamom, bay leaf and cinnamon. Add this on top of the gravy as shown int eh picture and serve with naan or chappati

Aamshe Teekshe (Mackerel Curry)

2010-01-15T10:43:00.004-05:00

Roughly translated Amshe stands for sour and Teekshe stands for spicy. This is a typical Goan/Manglorean fish curry generally made with mackerel. We had prepared this dish when Mom was here. We found some very good mackerel and just could not resist having rice and this curry.

Ingredients

2 medium size mackerels - cut into about 1/2 inch slices - Mackerel is called bangda in India

1 teaspoon salt

1 teaspoon turmeric

12 byadgi mirchi - a dried chilli found in Karnataka, India - you can get it in an Indian store here

1/2 cup fresh/frozen coconut

2 teaspoons tamarind paste - I used the bottled tamarind paste

1/2 onion - finely chopped

2 tablespoons coriander seeds

5 cloves garlic

2 tablespoons coconut oil - you can use any other oil, but coconut oil gives that coastal taste

salt to taste

2 to 3 kokums - http://en.wikipedia.org/wiki/Garcinia_indica

Method

Clean the mackerel and apply the 1 teaspoon salt and 1 teaspoon turmeric to all the pieces evenly and let it sit aside.

In a blender grind to a very fine paste the dried chillis, garlic, coriander seeds, coconut and the tamarind paste. Add enough water to get a thick paste. Remember, do not add a lot of water while grinding - you will not get a smooth paste with lots of water.The paste should be very smooth - no granules.

In a karahi add the coconut oil. To this add the chopped onions and fry them till they get transparent. To this add the ground paste and bring it to a boil. Add water to get a nice gravy consistency. When the gravy starts to boil, add the mackerel pieces to it. Cover and let it simmer on medium heat for about 15 minutes. Then check if the fish is cooked. Be very careful with the spoon because the fish is very delicate and we do not want the fish to powder in the gravy. Add salt if required and then add the kokum.

Serve hot with rice.

Gobi Manchurian

2010-01-14T19:43:00.008-05:00

Ingredients

1 full cauliflower - broken into florets
2 onions - cut inot big pieces
1 capsicum - cut into big pieces
4 cloves garlic - finely chopped
1/2 cup tomato ketchup
2 tablespoons soy sauce
2 tablespoons chilli garlic sauce (Sriracha) - you can add more if you want it spicy
1 egg
1/2 cup all purpose flower
salt to taste
1/2 teaspoon pepper
1 cup oil

Method

Clean the cauliflower and cover the florets in some salt and pepper and 1 tablespoon of sriracha. Let it stand for about 15 minutes. Then add these to the egg and then dust it in all purpose flour and fry them till golden brown. Drain them on a paper towel.

Use a wok and add 2 tablespoons of the oil to it. When it gets hot add the garlic and immediately add the onions. When they get transparent add the capsicum. Add the tomato ketchup and the balance sriracha and the soy sauce. Let it cook covered for about 5 minutes. Add the fried cauliflowers to this mixture and mix well. Add salt only if necessary as the ketchup and the sriracha already have salt in it.

Serve hot with noodles or fried rice. Can be served as an appitizer too.

Chicken Pattice

2010-01-14T15:46:00.005-05:00

There is this amazing chicken pattice that we get in Mumbai at Venus Cakes. Yum stuff. Last year when my parents had come that had actually bought some of the the pattice for us. We just heated it in the oven and savoured it. Then later my mom made these at my sisters place and we all loved it. Ofcorse it was not like the Venus Cakes pattice - but, it tasted nice. I tried it too and here is the recipe.

Ingredients

2 pounds ground chicken

2 medium onions - finely chopped

1 tomato - finely chopped

1 inch ginger - into paste

9 to 10 cloves garlic - into paste

4 green chillis - into paste

2 tablespoons yogurt

you could grind the the garlic, ginger and chillis together

1 cup chopped cilantro

1 teaspoon turmeric powder

1 teaspoon dhania jeera powder

1/2 teaspoon garam masala powder

salt to taste

2 tablespoons oil

1 packet puff pastry - I used pepperidge farm and it had 2 sheets in it.

Method

Marinate the ground chicken in yogurt and half of the cilli, garlic and ginger paste. Let it marinate for atleast an hour.

In a karahi add the oil. When it gets hot add the chopped onions and fry till its golden brown. Then add the balance of the ground mixture and the tomatoes and let the mixture fry till it leaves the sides of the pan. Now add the turmeric, dhania jeera powder and the garam masala. Mix well. Now add the marinated chicken and mix the masala well with the chicken. It should be a well incorporated mixture. Cover and let the chicken cook. This should take about 15 to 20 minutes. If there is any water formed int eh mixture, then uncover and cook till all the water evaporates. Let this cool.

Take the puff pastry - it should be at room temperature. 1 sheet can be cut into 8 equal rectangles. Add enough of the chicken mixture on one side of the triangle and fold in the middle. Seal the remaining 3 sides by pressing it down. Do the same with all the triangles. Place them on a cookie sheet and bake at 350 degrees Fahrenheit for about 15 to 20 minutes of till the puff pastries become golden in color.

Serve with tomato ketchup.

Moong Dal Kheer

2010-01-14T15:34:00.002-05:00

Ingredients

1 cup split moong dal (yellow ones)

1 cup jaggery - shredded

1 tin coconut milk (unsweetened)

10 to 11 stands of saffron

1/4 teaspoon cardamom powder

2 teaspoons ghee/clarified butter

some cashews

some raisins

slivered almonds

Method

In a saucepan add the ghee and roast the dal till it turns pink and golden. Then add about 2 cups of water and let it cook. Moong dal cooks fast so this should be done in 20 minutes. mash the cooked dal well. To this add the jaggery and the coconut milk and bring it t a boil. Be careful to keep stirring the mixture to avoid curdling. Once it comes to a boil, get it on medium heat and let it simmer till the jaggery is melted and the mixture is all incorporated well. To this add the saffron and cardamom powder.

Fry the cashews, almonds and raisins in some ghee and add it to the kheer as garnish.

Cream of Tomato Soup

2010-01-13T18:03:00.008-05:00

Ingredients

4 plump and big tomatoes

1 small onion

2 cloves garlic

1/2 inch piece of ginger

1 celery stick

1 small carrot

1 teaspoon sugar

1/2 teaspoon kashmiri chilli powder 9you can add more if you want it spicy)

salt to taste

2 tablespoons all purpose flour

2 tablespoons butter

1/2 cup milk

croûtons for garnish

heavy cream (optional)

Method

Cube the tomatoes, onions, celery and carrots. Roughly chop the garlic and ginger. Put all these ingredients in a pressure cooker along with 3 cups of water and let it cook for about 2 whistles. When the pressure is released - Using a hand blender blend the mixture well. Strain the mixture and let it stand.

In a saucepan/soup pot add the butter. When the butter melts, add the flour and mix well. Do not let the flour burn - just let it cook for about 5 minutes. Then add milk and keep stirring continuously. When the roux comes to a boil add the strained tomato mixture and stir continuously while doing so - else clumps will form. Bring the soup to a boil. Add salt to taste and sugar and chilli powder. Once it boils - cover the mixture and let it simmer on medium low heat for about 15 minutes. Add some heavy cream if desired. Serve hot in soup bowls and garnish with croûtons.

Falooda

2010-01-13T17:13:00.003-05:00

Ingredients

For 1 glass of falooda

4 tablespoons Rose syrup

1/4 cup milk

2 tablespoons basil seeds (tukmariya/subza) - soaked in water

2 tablespoons vermicelli - cooked as per instructions on packet

4 scoops vanilla ice-cream (you could add more or less as per your liking)

2 tablespoons of jelly - tutti fruti flavour (optional)

Method

In a tall glass - first add the rose syrup, to this add the basil seeds then the vermicelli and milk. Top it with ice-cream and if you like some nice tutti fruti jelly.

Give a long spoon while serving.

Just before eating - mix everything well and savor the falooda.

Dum Mutton Biryani

2010-01-13T13:28:00.008-05:00

Yesterday was our wedding anniversary. Wow! 4 years of married bliss. Since we had no plans to go out (hubby was working the entire day) - I wanted to make it special. Well, we decided to try this biryani and have some store bought pastries for dessert.

Ingredients

For Marinade and cooking the meat

2 pounds mutton (goat meat/lamb meat)

1/2 cup yogurt

1/2 cup cilantro chopped

9 flakes garlic

7 to 8 green chilis - you can add more to make it spicy

1 inch ginger piece

1 onion - thinly sliced

2 tablespoons oil

1 teaspoon salt

For Curry

5 medium onions - thinly sliced

2 tomatoes - pureed

2 tablespoons ginger garlic paste

2 tablespoons dhania jeera powder

1 tablespoon garam masala powder

1 teaspoon tandoori masala

1 teaspoon turmeric powder

1 teaspoon kashmiri chilli powder

1/2 cup oil

salt to taste

For Rice

2 cups basmati rice

a pinch of saffron strands (roughly around 10 to 11 strands)

2 tablespoons ghee/clarified butter

8 to 9 cloves

6 green cardamoms

2 inch cinnamon stick

2 bay laves

1 star anise

2 black cardamoms (badi elaichi)

salt to taste

For garnish (optional - but, looks good)

thinly sliced onion - fried till brown

mint leaves - fried

cashews - fried

raisins - fried

Method

Cooking the meat

Clean the mutton pieces well. Grind to a paste the cilantro, ginger, garlic and green chillies. Add the ground masala to the yogurt and with salt and mix well. Add the mutton pieces to this mixture and let it sit for about 2 hours. The more you leave to marinate the better. I left it in the refrigerator overnight.

In a pressure cooker add the oil. When it gets hot, add the 1 sliced onion and fry till golden brown. To this add the marinated meat and mix well. Do not add any water. Cook it on pressure till about 4 whistles. Let the meat sit in there.

Cooking the curry

In a Karahi add the half cup oil. Then add the sliced onions and fry till they are golden brown. To this add the pureed tomato and the ginger garlic paste. fry this mixture well, till it leaves the sides of the pan. Add the dhania jeera powder, chilli powder, turmeric powder, garam masala and tandoori masala and mix well. Do not add water - we need this gravy to be thick. To this add the mutton pieces from the cooker. Add all the juices too - you may see some water here as cooked meat oozes some water. Mix everything well, add salt to taste and bring this mixture to a boil. Then cover it and let it simmer on medium low heat for about 15 minutes.

Cooking the rice

Wash the basmati rice well and then soak it in water for about an hour. For 2 cups of rice - add about 5 cups of water. Add salt to taste and let it cook. Keep checking as this should be about 3/4th cooked and not cooked through. When its 3/4th cooked - drain out the extra water. Take about 4 tablesppons of rice in a plate and add the saffron strands to it. Mix the rice around so that it gets the color from the saffron. Be careful to do this gently as we do not want the rice to break. Add this saffron rice back to the entire rice bowl and mix it around gently.

In a small karahi add the ghee. When it gets hot, get it off the heat and add the cardamom, cloves, cinnamon, black cardamom, bay leaf, star anise and let it simmer in the ghee.

Making layers & cooking on dum (in its own steam)

In a flat bottom utensil star making layers. First add some curry and make a think layer on the bottom - then add the rice on top of it - to this add some of the ghee and the whole spice mix - add the curry with some pieces on top- make sure to cover all the rice - then add a layer of rice, followed by the ghee and spice mix and followed by the meat curry. Make about 2 to 3 such layers and remember the last/top layer should be rice. Cover it with a lid and seal the lid with some wheat flour dough - this is done so that no steam escapes and the whole biryani is cooked in its own steam. Keep a tava/flat griddle on the stove and on top of it this utensil with the layers and let it cook on a medium/low flame for about 45 minutes to an hour.

Serving & Garnishing

When you are ready to serve, open the lid and mix the layers very gently. Top it with the fired onions, mint leaves, cashews and raisins and serve with raita. You can make some extra curry and serve it on the side with the biryani too.

Alu (Batata) Ras Bhaji & Puri

2009-12-13T20:41:00.010-05:00

For Bhaji

Ingredients

2 medium sized potatoes - cut into bite size pieces

1 medium onion - finely chopped

2 dried red chillies

1 tomato - chopped OR 4 kokums

1 teaspoon mustard seeds

1 teaspoon cumin seeds

a pinch of asafoetida

2 tablespoons oil

4 cups water

1/2 teaspoon turmeric powder

1 teaspoon kashmiri chilli powder

1/2 teaspoon garam masala

1 teaspoon dhania jeera powder

salt to taste

chopped cilantro for garnish

Method

In a saucepan add oil - when it heats up, add the mustard seeds. When they crackle add the cumin seeds and the dried red chillies. Add the chopped onions and fry till they turn transparent. Then add the tomatoes OR the kokum and add 2 cups of water. Add turmeric, chilli powder, dhania jeera powder, garam masala powder and mix well. Add the chopped potatoes and salt to taste. Close the lid and let the mixture boil. Once it boils - lower the heat and let it simmer for about 20 minutes or till the potatoes are cooked. Add more water if required - this water tastes good with the puris. Garnish with chopped cilantro and serve with puris.

For Puri

Ingredients

1 cup wheat flour

4 teaspoons oil

pinch of salt

water to knead into a hard dough

oil for deep frying

Method

Once the puri dough s knead - let it rest for 15 minutes. Make small round balls and roll into small tortillas - about 4 inches diameter. Deep fry in hot oil till they turn a golden color. A good puri will fluff up.

Chicken Vindaloo

2009-12-13T20:39:00.007-05:00

Ingredients

2 pounds of boneless chicken pieces - cubed

5 tablespoons oil

3 medium onions - finely chopped

salt to taste

For Vindaloo Masala

4 teaspoons kashmiri chilli powder

2 teaspoons dhania jeera powder

1 teaspoon garam masala powder

6 to 8 garlic cloves - finely chopped OR 2 tablespoons of garlic paste

1 teaspoon tamarind paste

1 teaspoon sugar

1 teaspoon salt

1/4 cup vinegar

Method

In a bowl - mix all the ingredients for the vindaloo masala. Mix very well - do not add water. Leave it aside. Use part of the masala to marinate the chicken pieces in and let it stay for 15 to 20 minutes.

In a kadhai - add the oil and when it gets hot, add the onions and fry till they turn golden brown. Then add the remaining vindaloo masala and mix well. Add 1/2 cup of water. To this add the marinated chicken pieces. Mix well and let it cook. Generally cooks in 20 to 30 minutes. The gravy should be a thick consistency as in the picture. Add water only if required. Check salt and add if needed.

Serve with Naan or Neer Dosa - If serving with rice the gravy needs to be a little less thick.

This is a dish generally prepared with lamb. If using lamb, cook it in a pressure cooker for upto 3 whistles - lamb cooks faster in a pressure cooker.

Chicken Pakoda

2009-07-23T09:15:00.004-04:00

Ingredients

2 chicken breasts - boneless - cut into bite size pieces

2 tablespoons corn flour/corn starch

1 tablespoon rice flour

2 teaspoons garlic powder

2 teaspoons chilli powder

salt to taste

pepper powder

1 egg - beaten

oil - for deep frying

Method

Clean the chicken and pat dry all the pieces. To this add the garlic powder, chilli powder, salt and pepper. Let it sit and marinate for at least an hour. Now add the egg and let it coat all the pieces. Add the corn flour and rice flour. Mix well.

In a karahi - heat oil. Fry the chicken pieces till you get a nice golden brown crust.

Serve with tomato ketchup or green chutney.

I love this as a side dish with dal & rice.

Sarson ka Saag aur Makke di Roti

2009-06-25T13:39:00.009-04:00

The other day when we went to get our groceries - we found some frozen mustard greens. Mom said - chalo lets make it. This has been my moms all time favourite - so, it was fun cooking it for her.

Ingredients

For Saag

1 cup mustard greens - I found frozen mustard greens

1/2 cup spinach leaves - frozen

You can make it with fresh mustard leaves and fresh sipnach too. I took 2:1 ratio

1 onion - roughly chopped

6 cloves of garlic - halved

2 inch ginger piece - roughly chopped

2 tablespoons ghee/clarified butter

1 teaspoon jeera/cumin

2 dried red chillis

3 to 4 cloves garlic - finely chopped

1 onion - finely chopped

2 tablespoons makke ka atta/maize flour (finely ground cornmeal - the one used to make tortillas)

1 teaspoon red chilli powder

1/2 teaspoon tumeric powder

1 teaspoon dhania jeera powder

1/2 teaspon amchur/dried mango powder

salt to taste

For Makke di Roti

2 cups makke ka atta/maize flour (finely ground cornmeal - the one used to make tortillas)

1/2 teaspoon salt

water to knead atta (hot water makes the dough nice and soft)

Method

For Saag

In a pressure cooker - cook the mustard greens, spinach, roughly chopped onion, halved garlic and chopped ginger and about 1 cup of water for upto 5 whistles. Once the pressure is released - blend the mixture into a coarse paste. Let it sit for sometime.

In a karahi - add the ghee/clarified butter. Once it gets hot add the cumin and the red green chillis. Once they splutter - add the finely chopped garlic. Stir well and then immediately add the finely chopped onions. Be careful not to burn the garlic - else the saag will turn bitter. Fry well till the onions turn golden brown. Then add the turmeric powder, chilli powder, dhania jeera powder, amchur powder and mix well. Then add the maize flour and stir for 2 minutes. Add the blended greens to the karahi and mix well so that the onion and masala mixture is incorporated well with the blended greens. Add salt according to taste. Cover and let it cook on medium flame for about 10 minute. The mixture splutters a lot so be careful to cover the vessel well.

Serve it hot with makke ki roti and a dollap of butter

For Makke di Roti

Mix the makke ka atta/maize flour and salt - add some hot water and knead the dough. Add enough water to make a pliable dough - the dough shoud not be soft. Once the dough is knead - it should be used immediately. Make about 7 to 8 balls. Place a plastic sheet on the platform - I used a ziploc quart freezer bag - Place a dough ball on it and roll with your fingers - pressing the dough to form a disc about 1/8th inch thick. Put some water on your fingers to avoid the dough sticking and breaking. On a heated griddle - put the roti and cook on both sides till brown specks appear. Remove from heat and spread some ghee on top of the roti.

It tastes good with saag, baingan bharta or just with jaggery.

Goat meat Curry - Mutton Masala

2009-05-14T11:41:00.006-04:00

A few of our friends wanted to eat goat curry - so I decided to give it a try. I am not a fan of red meat and hence never learnt how to cook it. Now - there was a challenge. Well, it turned out pretty well and its easy to make too.

Ingredients

4 pounds of goat meat - take a mix of the chops and the shoulder/neck piece - medium pieces

4 onions - roughly chopped

4 tomatoes - roughly chopped

a bunch of cilantro - roughly chopped

a whole garlic - roughly chopped

2 teaspoons ginger paste

1 can coconut milk

1/2 cup of oil

1/2 cup of yogurt

2 tablespoons tamarind paste

1 teaspoon turmeric powder

4 teaspoons chilli powder

2 teaspoons garam masal powder

2 teaspoons dhania jeera powder

3 to 4 Bay leaves

2 inches cinnamon

2 green cardamos

1 black cardamom (badi elaichi)

2 star anise

1/2 teaspoon black pepper

1/2 teaspoon aniseed (badishep/saunf)

3 to 4 dried red chillies

salt to taste

Method

Wash the goat meat well and then marinate in yogurt, salt and turmeric and let it sit for an hour.

In a big pressure cooker (I used a 5 liter) add the oil. When it gets hot add the bay leaves, the dried chilies, the black cardamom, the green cardamom, the cinnamon stick, the star anise, the black pepper and the aniseed all together. After about 30 seconds, add the chopped onions and the garlic. Fry till the onions become golden brown. To this add the tomatoes, the ginger paste and half of the chopped cilantro. Mix well and let this mixture fry till the oil leaves the side of the cooker. Add the garam masala, the chilli powder, the dhania jeera powder and the tamarind paste and mix well. Get the flame to a medium low and then add the coconut milk - be cautious to continuously stir, else the milk will curdle. Add the marinated goat meat and let all the pieces be covered with the masala mixture. Add a cup of water. Put the lid on the pressure cooker and let it cook for 3 to 4 whistles.

Once the pressure is gone - open the lid and check if the meat is cooked. Generally its cooked beautifully in 4 whistles - but, if its not cooked then cook it again for another 2 whistles.

Add salt to taste and add a little water if its too dry.

Garnish with the remaining chopped cilantro and serve with rice, rotis, naans or even dosas.

Chicken Masala - Quick Fix

2009-05-13T12:17:00.008-04:00

Ingredients

2 pounds of chicken, cut into medium pieces (I used thighs - skinless but with bone in)

2 tablespoons of curd

2 medium onions - roughly chopped

2 medium tomatoes - roughly chopped

7 to 9 flakes of garlic - finely chopped

1 teaspoon - ginger paste

3 tablespoons of tomato ketchup

1 teaspoon chilli powder

1/2 teaspoon turmeric powder

1 teaspoon dhania jeera powder

1 teaspoon garam masala powder

2 tablespoons of oil

salt to taste

chopped cilantro for garnish

Method

Marinate the chicken in curd, salt and turmeric powder and keep aside for 1 hour.

In a karahi, add the oil - when it gets hot, add the onions and garlic and saute/fry till the onions turn golden brown. Then add the tomatoes and the ginger paste and mix well. Saute till the oil leaves the sides of the karahi. To this add the tomato ketchup and mix well. Then add the dhania jeera powder and the garam masala powder and mix well. Add the chicken pieces and mix well. All the chicken pieces should be covered in the masala. Add some water to get a thick gravy consistency - be careful not to add more water as the chicken will lose some water into the gravy too.

It takes around 20 minuted for the chicken to cook through. Add salt if required. Remember, you marinated the chicken in salt and turmeric and curd - and also you added ketchup which has salt.

Garnish with cilantro - serve with rotis, naan or plain rice. I served it with plain dosas.

Honey & Cajun glazed shrimps

2009-04-01T08:27:00.004-04:00

Ingredients

20 to 25 large shrimps

1 teaspoon cajun seasoning

1 teaspoon worcestershire sauce

2 tablespoons honey

2 tables spoons extra virgin olive oil

1 teaspoon paprika

1/4 cup marsala wine

2 tablespoons corn/canola/olive oil

Method

Wash and clean the shrimps. You can leave the tail on if you like. In a ziploc bag - add the extra virgin olive oil, cajun seasoning, worcestershire sauce, honey and paprika. Mix well and then add the cleaned shrimps to it. Close and let it rest in the refrigerator for atleast 1 hour.

Heat a pan or a wok - to it add the corn/canola/olive oil. when it gets smoking hot - add the marinated shrimps and let it cook for 5 minutes. Lower the heat to medium and then add the marsala wine to it. Let the wine reduce and become a thick coating on the shrimps.

Remove from heat and enjoy as an appetizer.

Gulab Jamuns (made with milk powder)

2009-03-31T15:58:00.007-04:00

Ingredients

1 cup skimmed milk powder

1/4 cup all purpose flour (maida)

1/2 teaspoon baking powder

milk to knead the dough

ghee (clarified butter) for frying the jamuns

1 cup sugar

1 1/2 cups water

2 to 3 pinches of cardamom powder

4 tablespoons mixture of chopped nuts - almonds, pistachios, cashews

a few strands of saffron

Method

Mix the milk powder, baking powder and all purpose flour and knead into a dough with milk. Be careful to add very little milk - as the milk powder absorbs liquid fast and get mushy. You may not require more than 1/4 cup milk. Add 1 teaspoon of ghee and mix well - this is done to avoid the mixture from sticking to your fingers. Leave the dough for half an hour to set.

Make a mixture of the water and sugar and bring it to a boil. When it boils - add the saffron, cardamom and the chopped nuts. Place this mixture in a serving bowl.

Make small balls of the dough - you should be able to make about 25 to 28 balls. Fry them in ghee at medium heat - they will take about 7 to 10 minutes to get golden brown. Once done - remove them from the ghee and add it to the hot sugar syrup.

let it stand for 45 minutes to an hour - this way the sugar syrup goes deep into the jamuns.

You can eat it hot or cold.

Fish Fry - Red Masala

2009-03-23T16:42:00.004-04:00

Ingredients

1 Black Pomfret - you get approximately 7 to 8 medium sized pieces

2 teaspoons salt + 2 teaspoons turmeric - to marinate the fish

15 dried red chillies (I used byadgi mirchi)

3 teaspoons tamarind paste

12 cloves garlic

salt to taste

a mixture of semolina and rice flour for coating

oil to shallow fry

Method

Clean the fish and marinate it in the salt and turmeric mixture and let it rest for atleast 1/2 hour.

In a blender - make a fine paste of the red chillies, tamarind paste, garlic and a little salt - add very little water. The mixture should have a paste consistency. Add more salt if needed.

Apply this mixture to the fish pieces on both sides. store it in a glass container - cover and let it marinate in the refrigerator for atleast 5 hours - if overnight, its the best.

When ready to fry - take a pan and add oil upto 1/4 inch inside the pan. Coat the marinated fish in the semolina and rice flour mixture and fry in the oil over medium heat. It takes 10 minutes per side to get a nice crispy fried crust.

Enjoy with plain rice and yellow dal or fish curry.

Fish Curry - Coconut Gravy

2009-03-23T11:33:00.011-04:00

I made fish curry and fish fry over the weekend. Ofcorse, had a long long chat with mom about the method and the ingredients and then finally made it.

Ingredients

1 medium size Mackerel or Black Pomfret (usually would get around 7 to 8 medium size pieces)

2 teaspoons salt + 2 teaspoons turmeric powder - to marinate the fish.

1 cup shredded coconut (fresh)

3 teaspoons coriander seeds

10 to 12 dried red chillies (I used Byadgi mirchi)

6 to 7 cloves garlic

1/2 cup finely chopped onions

2 teaspoons of coconut oil (you can use corn oil, peanut oil, olive oil, vegetable oil too)

2 teaspoons tamarind paste

salt to taste

2 to 3 kokums (optional)

to know more about kokum visit - http://en.wikipedia.org/wiki/Garcinia_indica

Method

Clean the fish and apply salt and turmeric powder to it and let it marinate for about half an hour.

In a blender - mix the coconut, chillis, garlic, corinader seeds and tamarind paste. Mix it well to make a fine paste - add just enough water to get a thick gravy consistency. The coconut must be very finely processed.

In a karahi - add the coconut oil. When it gets hot add the onions and fry till they are transparent. Then add the ground gravy paste and stir and mix well. Cover the karahi and let the mixture come to a boil. Now add the marinated fish pieces one by one very slowly. Cover and let it cook for 10 to 15 minutes. Check if fish is cooked. Be very careful when you stir/mix now - as the fish is very delicate after its cooked. Add the kokum and salt if needed - remember, the fish was marinated in salt and turmeric.

Serve with plain white rice.

Malai Kofta

2009-03-14T11:18:00.003-04:00

Ingredients

For the koftas

2 mashed potatoes

1 cup grated paneer

chopped cilantro

a few golden raisins

2 teaspoons cornflour/corn starch

salt to taste

oil for frying

For the dry masala

1 star anise

4 cloves

2 green cardamoms

1 inch cinnamon stick

1 teaspoon cumin

For gravy

1 medium size onion - roughly chopped

2 medium size tomatoes - roughly chopped

5 cloves of garlic - roughly chopped

1/2 cup cashews - coarsely ground

1 cup heavy cream

2 tablespoons oil

salt to taste

2 teaspoon chilli powder (you can use more if you wish to make it spicy)

Method

First grind the dry masala - for this dry roast all the dry masala ingredients in a karahi and then grind it to a fin powder. Keep it aside.

To make the koftas - in a deep dish, mash the potatoes, to it add the grated paneer, the chopped cilantro, salt to taste,the golden raisins and the cornflour. Mix all well together. it will form a dough. make small balls out of this mixture - the size of a golf ball. You can deep fry them or shallow fry the koftas till they turn golden brown. Drain them on a paper towel and keep aside.

For the gravy - in a karahi, add 2 tablespoons of oil. When it gets hot, add the onions and the garlic and fry till golden brown. then add the tomatoes and saute till the oil leaves the sides of the pan. To this mixture, add salt, cashews, chilli powder and the dry masala powder and mix well. Let this mixture cool. Then grind it to a fine paste, adding water only if required. This paste has to be thick like gravy.

In the same karahi - add the thick gravy and when it starts to boil, add the heavy cream and stir continuously. When the whole gravy is mixed well and has boiled - add the koftas to it. Cover and let it simmer for 5 minutes. Garnish with chopped cilantro.

Koftas are ready - can be served with rotis, parathas or jeera rice.

Usal Pav

2009-03-02T14:16:00.007-05:00

We had a potluck lunch a few days ago - and we had this awesome usal made by a dear friend. Loved it a lot. Thanks Vandu - for the lovely usal and the recipe.

Unlike Misal which is a maharastrian delicacy - Usal is comon in Karnataka.

Ingredients

1 cup safed vatana (dried yellow peas) - soaked overnight

1 medium onion - chopped

1 medium tomato - chopped

2 green chillis - chopped

2 teaspoons shredded coconut

2 teaspoons coriander seeds

6 to 7 Red chillis - I used Byadgi Mirchi

2 teaspoons Tamarind Paste

salt to taste

2 tablespoons of oil

1 teaspoon garam masala

2 tablespoons lemon juice

For Garnish

Hot Mix

chopped onions

chopped cilantro

Method

In a pressure cooker - cook the soaked vatana along with the onions, tomatoes and green chillis and two cups of water for 3 whistles.

Grid to a fine paste the shredded coconut, coriander seeds, red chillis and the tamarind paste. Add a little water if required.

In a karahi - add the two tablespoons of oil. Then mix the pressure cooked vatanas and the ground mixture. Add salt, lemon juice and garam masala and bring it to a boil.

In a bowl, garnish it with chopped onions, chopped cilantro, hot mix and serve with pav (burger buns, bombay pav, potato buns)

Nankatai

2008-12-03T22:47:00.005-05:00

Ingredients

1 cup ghee/melted butter/vegetable oil
1 cup sugar
2 cups maida (flour)
2 pinches of cardamom
1/2 teaspoon baking powder
1/4 teaspoon soda bi-carb
Halved pistachios for garnish

Method

In a deep dish - add the ghee and sugar and mix well. The sugar should melt completely. Then add the flour, baking powder, soda bi-carb and cardamom and mix well. It should look like a pizza dough (not sticky though). Do not add any water. Once you get soft dough - make small balls and flatten in your palm (just like a peda). Press a pistachio half on the top of the nankatai and then place it on a greased cookie sheet, 1/2 inch apart from each other. Place the cookie sheet in the over which is pre-heated at 350 degrees Fahrenheit for 15 to 20 minutes. The nakatais should be golden in color to be ready.

This will yield about 25 to 30 nankatai's

Chicken Biryani

2008-08-05T08:49:00.006-04:00

Ingredients

2 pounds chicken pieces (whole chicken or breast pieces)
3 big onions - thinly sliced
2 big tomatoes
9 to 10 cloves of garlic
2 inch ginger piece
1 teaspoon garam masala powder
2 teaspoons dhania jeera powder
1 teaspoon chilli powder
1/2 teaspoon tandoori masala powder
1/2 cup of chopped coriander
1/2 cup of curd
1/2 teaspoon turmeric powder
1/2 cup oil
2 cups of basmati rice
4 tablespoons of ghee
7 to 8 pepper corns
2 cardamoms
2 cloves
2 sticks of cinnamon
2 bay leaves
2 pinches of saffron - soaked in 5 tablespoons of lukewarm milk
salt to taste

Method

Marinate the chicken in the curds, turmeric and 1 teaspoon of salt. Leave it in the fridge overnight. Soak rice in water for 1 hour prior to cooking.
Blend together the garlic, tomatoes and the ginger in a blender to a fine paste. In a karahi add the oil - when it gets hot add the thinly sliced onions and let it fry till they turn golden brown. Now add the blended tomato paste. Let all the water evaporate, and the oil should leave the sides of the karahi. Now add the garam masala, dhania jeera powder, chilli powder and tandoori masala and mix well. Now add the marianted chicken and mix well. Add salt if you feel the need (remember that the marinated chicken has salt in it already). Cover and cook for 15 to 20 minutes or till the chicken is cooked through. Do not add water - we need the gravy to be think and chicken oozes water when being cooked. Once the chicken id cooked - add the coriander leaves and mix well.
Now cook the rice in water and salt. Cook rice only 3/4th (leave it al-dante) - drain all the water and leave aside.
In a karahi - heat the ghee. When it gets hot - add the cardamon, pepper corns, cinnamon, cloves and bay leaves. Be careful not to burn the spices.
Now in a steel vessel (preferable one which can be put inside the oven), layer the biryani. Make a layer of rice, add part of the ghee and spices, add the chicken gravy with chicken pieces, cover with rice again, add part of the milk and saffron mixture, add part of the ghee and spices, cover with chicken gravy and then again a layer of rice. Generally 3 such layers are formed and its topped with rice.
Cover this pot/vessel with aluminium foil, cover it tightly and then leave it in the over at 200 degrees F for 20 mins. Or you could leave it on low gas for 20 minutes.
Serve hot with raita.

Tandoori Chicken

2008-06-27T09:06:00.003-04:00

Ingredients

4 to 5 Chicken Thighs (skinless)
you can also use drumsticks or wings or breast pieces
3 teaspoons tandoori masala
1 teaspoon garlic paste
4 teaspoons oil
2 teaspoons whole milk yogurt or sour cream

Method

Wash and clean the chicken. Mix all the other ingredients well and then apply it to the chicken and marinate it overnight in the fridge.
On a cookie sheet lines with foil - arrange the chicken and put it in a preheated oven at 350 degrees Fahrenheit. Turn the chicken around after 20 minutes. Check for doneness. It should be done in 30 minutes all together. Then broil the chicken for 5 minutes to get a nice crispy crust.
Be careful - as the smoke detector at my place generally goes off during the broiling process. Just have someone fan the some detector at all time :)
You can serve this with salad and yogurt chutney (recipe in the older items)

Photograph for the tandoori chicken is in the roasted veggies pasta recipe

Roasted Veggies Pasta

2008-06-27T08:04:00.005-04:00

Ingredients

1 green bell pepper
1 yellow bell pepper
1 red bell pepper
1 red onion
1 zuchinni
1 japaneses eggplant(all cut into bite size pieces - 1/2 inches)
1 cup - brocolli florets
1 packet of Penne Pasta (I used the Barilla pasta - you can used any other pasta shape too)
1 bottle of Bertolli - roasted garlic pasta sauce (again you can use any pasta sauce of your choice)oilve oil
garlic powder
italian seasoning powder
salt
pepper
parmesan cheese
mozarella cheese - shredded (optional)

Method

On a cookie sheet - arrange all the veggies. Sprinkle some salt, pepper, garlic powder, italian seasoning and add olive oil to it. Put it in a preheated oven at 350 degrees for 25 to 30 mins. Keep checking at times as the veggies get roasted fast. Just roll them over by using tongs - so that all the veggies are roasted well.
Cook pasta in boiling water - follow instruction on the packet. Drain the cooked pasta and add olive oil to it and toss and set aside.
In a non stick saucepan - add some extra virgin olive oil - when it gets hot - add the pasta sauce and bring it to a boil. To this add the roasted veggies and the cooked pasta. Mix it all well - so that the veggies, the sauce and the pasta are well incorporated. Add the parmesan cheese and mix well.
You can eat the tossed pasta right away OR You can put the cooked pasta in a buttered casserole dish - top it with the shredded mozarella cheese. Bake it at 350 degrees for 10 to 15 mins - or till the mozarella cheese is melted and browned a little. This is the baked version :)

Masoor Usal

2008-05-02T16:21:00.006-04:00

Ingredients

1 cup sabut masoor (lentils)
1 medium onion - chopped
1 tomato - chopped
6 cloves garlic - chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon garam masala powder
1 teaspoon dhania jeera powder
a pinch of turmeric
1 teaspoon kashimiri chilli powder
salt to taste
1 tablespoon oil

Method

wash and soak the massor for atleat 3 hours. In a karahi, add the oil. When it gets hot, add the mustard. Once the mustard starts to splutter, add the cumin. Immediately add the garlic and the onions. Fry till the onions are transparent. Add the turmeric, chilli powder, dhania jeera powder, garam masala powder and the tomatoes and mix well. To this mixture add the soaked masoor and 3 cups of water. Cover and cook on medium heat for 15 to 20 minutes. Check if the lentils are cooked. If the are not cooked - then cover and cook for another 5 to 10 minutes.
Garnish with chopped coriander and serve with rice, rotis or even bread.

Dabeli

2008-05-02T16:09:00.005-04:00

Last month I had Dabeli twice - Once at a potluck party and the other time at a send off party. Well, as they they if things happen 2 times, it is bound to happen the third time. Well, I thought - why not make the third time in my kitchen itself.

Ingredients

8 bombay pavs
4 medium potatoes
1 medium onion - chopped
1/4 cup chopped coriander
mint chutney
sweet tamarind chutney
butter
masala peanuts
pomegranate (I substituted that with chopped black grapes)
dabeli masala
salt to taste

Method

Boil and peel the potatoes. mash them well. To this add 5 to 7 heaped teaspoons of dabeli masala and the chopped coriander and very little salt and mix well. make eight equal portions of this mixture.
Now to arrange these dabelis - Cut the bombay pav in half. Spread butter on each side and then spread the chutneys - mint chutney on one side and tamarind chutney on the other side. Place the mashed potato mixture on one side of the pav - to this add some chopped onion, masala peanuts, pomegranate/grapes. Now place the other side of the pav on top of this. On a hot tava (medium heat), place the made dabeli and let it just get hot on both the surfaces.
serve hot.

Tawa Bhaji

2008-04-21T18:12:00.003-04:00

Ingredients

2 big red onions
1 green bell pepper
1 red bell pepper
2 small brinjals
1 medium potato
10 to 12 lady fingers (bhindi)
1 bitter gourd

(all of these cut into 1 inch pieces)

1 cup cauliflower florets
25 to 30 cubes of paneer

1/2 cup oil
salt to taste
2 teaspoons pav bhaji masala

Method

In a karahi - add half the oil and let it heat up. Fry the potatoes till they are cooked through. Remove them from the karahi and drain on a paper towel. Now fry the other veggies one by one except for the onions. Add oil whenever required.
In the remaining oil, fry the onions till they turn transparent. To this add salt and the pav bhaji masala and all the fried vegetables. Mix well and cover and let it simmer on low flame for 5 minutes.
Eat hot with chapatis, naan or just plain

Alu, Gobhi & Capsicum Bhaji

2008-04-21T17:52:00.003-04:00

Ingredients

1 cup cauliflower florets

2 medium potatoes - cut into bite size pieces

2 medium capsicums - cut into bite size pieces

2 medium onions - roughly chopped

1 teaspoon mustard seeds

1 teaspoon cumin seeds

a pinch of asafoetida

1/2 teaspoon fenugreek seed powder

1/4 cup roasted and ground peanut powder (optional)

2 tablespoons oil

salt to taste

1/2 teaspoon turmeric powder

1/2 teaspoon chilli powder (can be altered as per need of spice)

1 teaspoon garam masala powder

Method

In a karahi add the oil. When it gets hot add the mustard seeds. When they splutter, turn the heat to medium low and add the cumin, asafoetida and fenugreek powder. To this add the onions and turn the heat to a medium high. Fry the onions till they turn golden brown. Add the turmeric, chilli powder and the garam masala and then add the potatoes and capsicum. Add 1/4 cup of water and cover and cook for 10 minutes. Now add the cauliflower florets and salt and let the vegetables cook on medium low flame till all of them are cooked (It would take 15 to 20 minutes). Once they are cooked, add the groundnut powder and mix well.

Serve hot with Chapatis or Naan.

Toor Dal (Dal Tadkaa)

2008-04-11T11:23:00.010-04:00

Ingredients

1 cup toor dal - soaked for at least 4 hours

1 onion - chopped

5 to 6 cloves of garlic - chopped finely

2 dried red chillies (I use the round ones - the Gujarati chillies)

1/4 cup chopped cilantro

2 teaspoons jeera

a pinch of asafoetida

2 tablespoons ghee

1/2 teaspoon turmeric powder

2 teaspoons ghee

salt as per taste

Method

Pressure cook the dal with the chopped onions in 2 cups of water. Mash the cooked dal with a potato masher, add some water if the mixture is too thick. Keep aside.

In a kadhai add the ghee. When the ghee gets hot add the jeera and the asafoetida. In 10 seconds add the garlic and reduce the flame to a medium low. Be careful not to let the garlic burn else the dal will turn bitter. To this mixture add the crushed red chillies and the cilantro. Mix all well and then add the mashed dal to this mixture. Add turmeric and salt to taste and let the dal come to a boil. You can now increase the flame on the burner.

Serve it with Rice, Chappati or Naan

Nawabi Chicken

2008-04-11T09:10:00.006-04:00

Ingredients

2 pounds boneless skinless chicken (I used the tenderloins)
2 medium onions
6 to 7 cloves of garlic
1 tomato
1/4 cup of cashews
1 teaspoon chicken masala
1 teaspoon tandoori masala
1 teaspoon dhania jeera powder
5 tablespoons oil
salt to taste

Method

Cut the chicken into 1/2 inch pieces. Mix it in 2 tablespoons oil, 1/2 teaspoon tandoori masala, 1/2 teaspoon chicken masala and some salt. let it marinate for at least 2 hours.
In a kadhai, add the remaining oil. When it gets hot, add the roughly chopped garlic and onions. Fry it till the onions turn golden brown. To this mixture add the roughly chopped tomato and the cashews. Fry till all the water is evaporated. To this mixture add the remaining masalas and the dhania jeera powder. Let this mixture cool and then blend it to a smooth paste in a mixer/blender. Add water if needed - but do not make the mixture too watery, it has to be thick.
In the same kadhai, add the marinated chicken pieces. Fry till the chicken pieces are nicely browned on the outside. To this add the onion and cashew blended mixture. Mix well and cover and cook on medium flame. When the mixture comes to a boil add salt to taste.
Serve with Chappatis, Naan or bread.

Mooga Randai (Moong Curry)

2008-04-11T08:54:00.007-04:00

Ingredients

1 cup sprouted moong

1 medium onion

2 to 3 cloves garlic

2 to 3 dried red chills ( you can alter as per your need of spice)

1/2 cup shredded coconut

2 teaspoons coriander seeds

1 teaspoon paprika powder

salt to taste

2 tablespoons oil

7 to 8 curry leaves

1 teaspoon mustard seeds

1 teaspoon cumin seeds

Method

In a blender, add the coconut, roughly chopped onion, garlic, red chillies, coriander seeds and paprika powder and make a smooth paste of it.

In a kadhai add oil. When it gets hot, add the mustard seeds. When the mustard seeds stop spluttering, add the cumin and the curry leaves and in 5 to 10 seconds add the sprouted moong. add some water and cover and cook on medium flame for 10 to 15 minutes.

Then add the coconut mixture to the moong in the kadhai and mix well. add salt to taste. Bring this mixture to a boil and check if the moong has been cooked. If not, then cover and cook till the moong gets cooked through.

Serve this with hot steaming rice or chappatis.

Clam Masala

2008-04-11T08:18:00.005-04:00

The other day I wanted to eat clams very badly - just cos my mom had made nice clam curry back home and that's one of my favourites. However, I did not get clam on the shell - but something much better. I got only clam meat. Hence, instead of curry made clam masala.

Ingredients

1 pound pack of clam meat
2 onions - chopped finely
1 tomatoes - chopped finely (optional)
7 to 8 cloves of garlic - chopped finely
2 tablespoons oil
cilantro - chopped
salt to taste
a pinch of turmeric powder
1 teaspoon garam masala OR fish masala
1 teaspoon paprika powder (if you want it spicy - you can add any other chilli powder)

Method

Even though they say the meat is cleaned - I still clean it under running water to remove any sand that may be still lying there. Let the meat then sand aside.
In a kadahi add the oil. When it gets hot add the garlic and onion. Fry it till the onions turn golden brown. Then add the tomatoes to this mixture. Mix well till all the water is evaporated. Then add the salt, turmeric, masala and paprika to this mixture along with the cilantro and mix well. Add a few drops of water if you feel the mixture is too dry. Then add the meat to it and cover the kadhai and cook on low medium heat for 15 to 20 mins. Check it once in a while, just to avoid the mixture from touching the bottom of the kadai and burning.
I serve this with chappatis. If there are any leftovers - you can make clam sandwiches in a sandwich maker.

Yogurt Chutney

2008-04-11T08:12:00.004-04:00

Ingredients

1 cup of fresh yogurt - whisked
2 cloves garlic
2 green chillis (more can be added if you like it spicy)
a pinch of salt
10 to 12 spigs of coriander leaves (cilantro)

Method

Take 2 to 4 tablespoons of yogurt in a blender. To it add all the other ingredients and whisk into a smooth paste.
Add this mixture to the whisked yogurt and mix well.
Yogurt chutney is ready.

I serve this chutney with fish tikka, chicken tikka, chicken tandoori, chicken kebabs etc etc.

Bhindi with onions

2008-03-13T11:09:00.007-04:00

The other day I was in my class till noon and forgot completely about food while chatting with my students. Did not realise that it was already 1 PM and hubby was home and would be out of his home office any minute asking for food. God! what to do in such short time. Well, came up with this quick bhindi bhaji and there were rotis.

Ingredients

Bhindi / Okra - washed, dried and cut lengthwise
1 medium onion - roughly chopped
2 tablespoons oil
salt to taste
1 teaspoon dhania jeera powder
1 teaspoon paprika powder
1/2 teaspoon turmeric powder
a pinch of amchoor (dry mango powder)

Method

In a karahi add the oil. When it gets hot, add the bhindi and saute it till everything is covered in oil. Cover and let it cook for 5 minutes. Now, add the chopped onions, dhania jeera powder, paprika powder, turmeric powder, amchoor powder and salt. Mix well, cover and let it cook on low medium heat till the bhindi is cooked through. This should take about 10 minutes.
Serve with rotis and curds.

Bread Sandwich Pakoda

2008-03-13T10:19:00.013-04:00

Ingredients

12 bread slices

mint chutney

4 slices of cheese

for the batter

2 cups besan

2 teaspoons garlic paste

1/2 teaspoon turmeric powder

salt to taste

a pinch of soda bi card

oil for frying

Method

Place a cheese slice on one slice of the bread. Place another slice over it and spread mint chutney on this slice. Cover with the third slice. Cut the sandwich thus formed into four triangles.

Mix the ingredients for the batter in a bowl and mix enough water to get a thick coating consistency. Whisk the batter for 2 to 3 minutes to get all the ingredients incorporated properly.

Heat oil in a karahi - dip the sandwich triangle in the batter and deep fry in oil till golden brown. Drain on a paper towel.

Serve bread pakoda with tomato ketchup and mint chutney.

Mint Chutney

2008-03-13T10:12:00.004-04:00

Ingredients

2 bunches of mint leaves (pudhina)
1 clove garlic (optional)
juice of 2 lemons
1/2 teaspoon salt
3 to 4 green chillies
1 inch ginger - peeled

Method

In a grinder add all the above ingredients and grid to a fine paste. No need to add water, the lemon juice does the trick.
As no water is added, this chutney can be preserved in the refrigerator in an airtight container for more than 3 weeks.

Fish Bhujne (onion based green gravy)

2008-03-13T10:06:00.005-04:00

Ingredients

2 to 3 middle portion fillets of Solomon (you can use tilapia or flounder too). In India my mom made this curry with sardines or bombay duck
2 to 3 onions finely chopped
1 teaspoon garam masala
3 to 4 tablespoons oil
salt as per taste

grind to paste
10 to 12 cloves of garlic
4 green chillies (alter it as per needed - add if you want it more spicy or less if you want it less spicy)
1 cup coriander
1 inch ginger

Method

Cut the fish into 1 inch pieces and marinate in some salt and 2 teaspoons of vinegar. Let it stand for about half an hour.
In a karahi add the oil and when it gets hot, add the finely chopped onions to it. Fry the onions till they become golden brown. To this add the ground masala mixture. Let it cook till all water is evaporated and the masala leaves the sides of the karahi. Be careful as this mixture tends to bubble and can splutter around. Add a cup of water to this mixture and then add the garam masala and salt (remember that salt is added to the fish which is marinating too), so add salt accordingly. Add the fish and mix well and with a light hand. Cook it on low medium flame till the fish is cooked. Do not stir it often, as fish is very soft and can get powdered easily.
Serve it hot with chappatis or Naan.

Grilled Fish & Sauteed Veggies

2008-03-13T09:55:00.006-04:00

Last Sunday we were wondering what to eat. My husband was tired of eating the normal ghar ka khana of rice, dal, roti & sabzi and wanted something new. So, came up with this new thing - well not very new!!!

Grilled Fish

I used Tilapia (you can use Solomon or Flounder too). I marinated it for about 3 to 4 hours in extra virgin olive oil, fresh garlic paste, chilli powder and some paprika powder.

Then, grilled it at 400 degrees Fahrenheit for about 15 to 20 minutes. And grilled fish is ready.

Sauteed Veggies

Ingredients

1 medium onion
1 capsicum
1 carrot
romaine lettuce
some cabbage
1 cup corn kernels
salt & pepper
a pinch of oregano
2 tablespoons worcestershire sauce
1 teaspoon oil

Method

Chop the veggies in 1/2 inch pieces each. In a saute pan, add the oil and to it add all the cut veggies. Let the oil cover all the veggies. To this add the oregano, salt & pepper and the worcestershire sauce. Cover and cook for five minute. Do not cook veggies through, they have to be a bit crunchy.

Egg Korma

2008-02-20T11:55:00.003-05:00

Ingredients

8 to 9 boiled eggs - cut into half lengthwise
3 onions - finely chopped
2 tomatoes - finely chopped
4 tablespooons oil
1 teaspoon garam masala
1/2 teaspoon tandoori masala
1 teaspoon cilantro paste - optional
1 teaspoon paprika powder
salt to taste

gride to paste
2 green chillies (you can add more if you want it spicy)
7 cloved garlic
1 inch ginger

Method

In a karahi, add the oil. When it gets hot add the onions to it and fry till they are golden brown. Then add the spice paste to it and fry it well till it leaves the side of the karahi. To this add the tomatoes add the garam masala, tandoori masala, cilantro paste and paprika powder. Fry well till the tomatoes are mushed and leave the sides of the karahi. Add a cup of water to this mixture and mix well. You can add more water depending on the consistency you need - however, this is supposed to be a thick gravy. Add salt as per taste and bring the mixture to a boil. Once the mixture boils, lower the heat and let it simmer. To this add the halved eggs and mix well and let it simmer covered for 5 more minutes. Garnish with chopped cilantro.

Serve with Naan, Paratha, Chappati or even plain bread

Carrot (Gajar) Raita (Pachadi)

2008-02-20T11:21:00.005-05:00

Ingredients

4 carrots
1 cup yogurt
1 teaspoon sugar
1 teaspoon chaat masala
salt to taste
chopped cilantro for garnish

Method

Wash, peel and grate the carrots. Whip the yogurt along with the sugar, salt and chaat masala. Add the grated carrots and the chopped cilanto. Mix well. If the raita is very thick, add some milk to it and mix well.

Dal Panchratna

2008-02-20T10:35:00.003-05:00

Ingredients

1/4 cup yellow moong dal
1/4 cup yellow tuar dal
1/4 cup yellow channa dal
1/4 cup red masoor dal
1/4 cup white udad dal
2 medium onions - chopped finely
2 medium tomatos - chopped finely
2 green chillis - chopped
6 cloves of garlic - chopped finely
1 teaspoon mustard seeds
1 teaspoon jeera/cumin seeds
4 tablespoons of ghee/butter/oil
1 teaspoon turmeric powder
salt to taste

Method

In a pressure cooker add the oil/ghee/butter - when it gets hot add the mustard seeds to it. When they start spluttering add the cumin seeds and immediatly add the chillis and the garlic. When the garlic oozes its aroma, add the onions. Fry till onions are golden color. Then add the tomatoes and turmeric and mix well. After the tomatoes and onion mixture becomes a little mushy, add the washed dal and mix everthign well. Stir fry the dal in this mixture for about 5 minute. Now add 2 1/2 cups of water to this mixture and pressure cook for 3 whistles.

Once the pressure is released (do not forefully release it - else dal will remain uncooked), add salt to taste and bring it to a boil without the lid on. If you want the dal to be a little watery, add some extra water now. Garnish with chopped cilantro.

You can serve this dal with Naan, Chappatis, Roti, Jeera Rice or even Plain Rice

Alu Methi

2008-02-20T09:35:00.004-05:00

Ingredients

1 bunch fresh methi - cleaned and chopped roughly
2 medium potatoes - cut into small cubes
1 medium onion - chopped
4 cloved garlic - crsuhed & chopped
2 green chillis - cut lenghtwise
1 teaspoon dhania jeera powder
1 teaspoon jeera/cumin seeds
2 tablespoons oil
a pinch of turmeric - optional
salt to taste

Method

In a karahi add the oil. When it gets hot add the jeera/cumin to it and let it splutter (be careful not to burn it). Then add the chillis and garlic and saute till the smell of roasted garlic comes out. Then add the onions and fry till they turn pinkish brown. To this add the cubed potatoes and turmeric and mix it well. Cover and cook till potatoes are half cooked. Now add the chopped methi to it along with the dhania jeera powder and a little salt. Mix well and cook covered till the potatoes are cooked, but rememeber to stir occassionally else the mixture could stick to the bottom of the karahi. Now add salt if needed and serve hot with chappatis or dal and rice.

Chicken Curry - in 30 mins

2008-02-19T22:49:00.006-05:00

Ingredients

2 pounds boneless chicken (thigh or breast pieces) - medium pieces
2 medium onions - roughly chopped
6 cloves garlic - roughly chopped
1 medium tomato - roughly chopped - optional
1/2 cup curd/yogurt - whipped
1/4 cup cashews - optional
2 teaspoons paprika powder
1 teaspoon garam masala powder
2 teaspoons dhania jeera powder
4 / 5 tablespoons oil
1 cardamom
1 clove
1/2 inch cinnamon stick
salt as per taste

Method

Marinade the chicken in 1 tablespoon oil and a pinch of salt and a pinch of garam masala. Leave it aside.

In a karahi, add the remaining oil and when it gets hot add the cardamom, clove and cinnamon. When they splutter (take care not to burn them) add the onions and garlic. When the onions turn pinkish brown, add the tomatoes along with cashews, paprika, garam masala and dhania jeera powder. Mix well untill all is incorporated well and the tomatoes are cooked through. Then add the whipped yogurt and salt to taste. Let this mixture cool.

When the mixture has cooled down a little, grid it in a mixer to a fine paste. In the same kadhai, add teh chicken and saute it till chicken is browned ont he outside. Then add the ground mixture and mix well. Bring it to a boil and then let it simmer on medium low heat till chicken is cooked through.

Garnish with chopped cilantro and serve with Naan, Roti, Chappati or even plain rice.

Corn Rice

2008-02-19T14:27:00.004-05:00

Ingredients

4 cups cooked rice
1 medium onion - roughly chopped
1 cup corn kernels
2 tablespoons chilli sauce - the chinese version
2 tablespoons butter/oil
salt to taste
freshly ground pepper

Method

In a karahi, add the butter/oil, when it gets hot add the onions and fry till they turn pink. Then add the corn kernels, chilli sauce and stir fry for 2 minutes. To this mixture add the cooked rice, salt as per taste and freshly ground black pepper. Mix well till all the ingredients are thoroughly incorporated.

Serve hot with fish cutlets or chicken tandoori. Tastes good with dal too.

Pav Bhaji

2008-02-12T18:55:00.008-05:00

Ingredients

3 medium potatoes (chopped)
1/2 cauliflower (grated / chopped))
1/2 cabbage (chopped)
1 beetroot (chopped) - this is optional. I add it for color.
8 to 10 strings of french beans
3 carrots (grated / chopped)
1 medium onion (chopped)
1 cup of corn kernels
2 medium onions (finely chopped)
1 tomato - finely chopped
1 bell pepper / capsicum (finely chopped)
3 teaspoons ginger garlic paste
3 teaspoons pav bhaji masala
2 teaspoons paprika powder
salt as per taste
4 tablespoons of oil
2 tablespoons butter - optional

Method

In a pressure cooker add all the ingredients upto corn kernels. Add 1 1/2 cups of water and let it cook for 2 to 3 whistles. Once this is cooked - mash the veggies with a potato masher.

In a karahi, add the oil. When it gets hot add the finely chopped onions along with the ginger garlic paste. Fry till the onions turn golden. Add the tomatoes and the bell pepper and stir fry for 5 minutes. Add the pav bhaji masala and paprika powder and mix well. To this mixture add the cooked and mashed veggies. Mix it well - till the veggies and the spice mixture are totally incorporated. Add salt to taste and bring this mixture to a boil and then simmer on medium low flame for 15 to 20 minutes. Add the butter and let it melt.

Garnish with chopped cilantro and chopped onions and serve it hot with Bombay Pav.

Bhindi Masala

2007-12-05T17:19:00.001-05:00

Ingredients

1/2 kg bhindi (okra)
2 tomatoes - chopped
1 medium onion - chopped
5 cloves garlic - crushes
1/2 inch ginger - chopped
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoon dhaina jeera powder
1/2 teaspoon amchur powder (dry mango powder)
salt to taste
pinch of jaggery (optional)
5 tablespoons oil

Method

Wash and dry the okra. Slice it vertically and then give another chop in the middle (get 4 pieces of 1 okra/bhindi).
In a kadai add the oil. When it gets hot - fry the okra in it till they are cooked. Remove the okra into a plate lined with a paper towel. In the remaining oil, fry the onions and garlic till the onions turn transparent and pink. Then add the ginger and tomatoes. After 5 minutes, add the chilli powder, turmeric powder and dhania jeera powder and mix well. Fry this mixture for another 5 minutes and then add the jaggery and salt and the fried okra. Mix well and cook covered for 5 minutes on medium low heat.
Garnish with coriander leaves and serve with chappatis.

Baby Corn & Mushroom Gravy

2007-12-05T16:28:00.001-05:00

Ingredients

1 pack baby corn - chopped into halves or 3 pieces
1 pack mushrooms - chopped into halves
2 medium sized onions - chopped roughly
1 medium tomato - chopped roughly
5 cloves garlic - crushed
1/2 cup of cashews
1 teaspoon chilli powder
1 teaspoon dhania jeera powder
1/2 teaspoon garam masala powder
1/2 teaspoon jeera
1/2 teaspoon kalonji (onion seeds)
2 tablespoons oil
salt to taste

Method

In a kadhai add 1 tablespoon oil. When it gets hot add the crushed garlic. Whitin 30 seconds add the onions and fry till its golden brown. Then add the tomatoes and mix well. after 5 minutes add the chilli powder, dhania jeera powder, garam masala powder and the cashews. Mix well and let it cook for 1 to 2 minutes covered on medium heat. Let this mixture cool down. In a blender puree the mixture to a fine paste. Add water if required - but, be careful not to make it too watery.
In a kadhai add the remaining 1 tablespoon oil. When it gets hot add the jeera and kalonji. When they splutter add the baby corn and after 5 minutes add the mushrooms. Let them cook covered on medium heat for 5 minutes. Then add the spice paste and mix well. Add water to get the consistency desired. Add salt to taste. Bring the curry to a boil. Garnish with coriander leaves. Serve with chappati, Naan or even Jeera Rice.

Note - The spice paste can be used to cook paneer, capsicum, brinjals. Even chicken tastes good in it.

Muli Paratha

2007-12-03T09:35:00.002-05:00

Ingredients

3 to 4 radishes (muli) with leaves
2 onions finely chopped
5 cloves of garlic - crushed
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
salt to taste
2 tablespoons of oil
2 cups of wheat flour
ghee for frying the parathas

Method

Wash the radishes properly and grate it. Soak the grated radish in salted water to let the pungent smell reduce a bit. Chop the leaves of the radish finely.

In a kadhai, add the oil. When it gets hot add the crushed garlic and the chopped onions. Fry it till the onions turn golden. Then add the garam masala, turmeric powder and chilli powder and mix well. Then add the chopped radish leaves and the grated radish and mix well. Cook covered on medium heat.When the radish is cooked, add salt to taste and mix well. Let the mixture cool down.

To the cooled mixture, add the wheat flour and knead well. You do not need to add water as the mixture already has a lot of moisture. If the dough is too soft, add some more flour to get a nice firm dough like that of Chappati. Roll this dough into a paratha. Now fry it on a griddle with ghee to get a nice crispy paratha.

Serve it with pickle, curds, Dal.

Note - Parathas can be made in the same manner with Dudhi, Beetroot, Carrots, Onions, Cabbage, Cauliflower

Fish Cutlets

2007-12-03T09:34:00.001-05:00

Ingredients

2 to 3 prime fillets of fish (Solomon, Tilapia, Flounder)
3 medium potatoes
2 medium onions chopped
6 to 7 cloves garlic crushed
7 to 8 sprigs of coriander finely chopped
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
2 teaspoons oil
salt to taste
2 eggs beaten
breadcrumbs
oil for frying cutlets

Method

Steam the fish well and with a fork crush it. Boil the potatoes, peel and then mash them. Mix the forked fish and the potatoes and form a mixture.

In a kadhai add 2 teaspoons oil. When it gets hot, add the garlic and the chopped onions. When the onions turn golden brown, add the coriander, the turmeric powder, chilli powder and garam masala powder and salt and mix well. Now add the potato and fish mixture to it and mix everything very well. Leave it aside to cool.

When the mixture is cooled - make small cutlets of it. Dip it in the beaten egg and then roll it in the breadcrumbs and shallow fry in oil. Since all is cooked this should not take more than 2 minutes on each side.

Serve with tomato ketchup or ranch dressing.

Tur Dal with Spring Onions

2007-11-26T14:53:00.000-05:00

Ingredients

1/2 cup tur dal
5 to 6 spring onions
6 to 7 cloves of garlic - crushed
2 green chillis
1/2 teaspoon turmeric powder
1 teaspoon dhania jeera powder
1/2 teaspoon mustard seeds
1/2 teaspoon cumin
2 tablespoons oil
salt to taste

Method

wash and soak the tur dal for 2 hours. Chop the spring onions and the chillies. In a karahi, add the oil . when it gets hots add the mustard seeds. When the mustard seeds splutter, add the cumin and the green chillis and the crushed garlic. Immediately add the spring onions along with the turmeric and the dhania jeera powder. Fry for 2 minutes and then add the soaked dal along with 2 cups of water. Bring to a boil and then let it simmer on medium heat, covered till dal is cooked thoroughly and you get the desired consistency of dal. Add salt to taste. garnish with chopped cilantro. Serve with rice, chappatis or nann

Dodka, Ridge gourd, Turai Bhaji

2007-11-26T14:52:00.000-05:00

Ingredietns

1 whole ridge gourd - clened and cubed
1 medium onion chopped
1 medium tomato chopped
2 tablespoons oil
1/2 teaspoon mustard
1/2 teaspoon cumin
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon garam masala powder
1 teaspoon sugar or jaggery
1/2 teaspoon asafoteida
1/4 cup groundnut - roasted and coarsely ground
salt to taste

Method

In a karahi, add the oil. When it gets hot, add the mustard seeds. when they splutter, add the cumin and the asafoetida. Add the onions and fry till they become soft. Then add tomatoes, turmeric, chilli powder, garm masala powder and the sugar/jaggery and a little salt and mix well. When the mixture leaves the sides of the karahi, add the cubed ridge gourd. Cook covered on medium flame. Once cooked, check for salt. Garnish with chopped cilantro and serve with chappatis.

Bharli Wangi (Stuffed Brinjals)

2007-11-26T14:05:00.001-05:00

Ingredients

12 small brinjals - ones that can be put as a whole in the gravy
2 onions finely chopped
2 tomatoes finely chopped
7 cloves of garlic crushed
2 teaspoons chilli powder
1/2 teaspoon turmeric
2 teaspoons dhania jeera powder
1 teaspoon garam masala powder
chopped coriander
2 teaspoons ground jaggery
1/4 cup groundnuts (roasted & coarsely ground)
salt to taste
8 to 10 teaspoons of oil

Method

In a mixing bowl, add the chopped onions, tomatoes, garlic, chopped coriander, chilli powder, turmeric powder, dhania jeera powder, garam masala, jaggery and salt. Mix well with hand and crush the mixture with hand so that all the water separates from the onions and the tomatoes.

To get the brinjals ready - wash them well, and make a cross cut on the brinjal on the side away from the stem. Fill the brinjals with the onion and tomato mixture and let it sit in the remaining mixture for 15 to 20 minutes.

In a kadhai, add the oil. When the oil is hot add the brinjals one by one. Be very careful as the oil will splutter. Put any leftover masala from the mixing bowl into the kadhai. Cover and cook the brinjals on a medium flame. Once brinjals are cooked, add the groundnut powder and mix well.

Serve with chapatis or jowar rotis

If you want to make it a combination of brinjals & potatoes, then substitute 6 brinjals with 6 small potatoes

Dal Makhani (Kali Dal)

2007-11-26T13:15:00.000-05:00

Ingredients

1/2 cup sabut urad dal
1/4 cup rajma
2 onions finely chopped
1 tomato chopped
5 cloves garlic crushes
1 inch ginger grated
2 green chillies chopped
1 teaspoon cumin
4 teaspoons of oil
1/4 cup heavy cream
salt to taste
1 teaspoon paprika powder
1 teaspoon garam masala powder
2 teaspoons dhania jeera powder

Method

Soak the urad dal and rajma overnight. In a pressure cooker, cook the dal and rajma with water and 1 teaspoon of oil upto 3 whistles

In a kadhai, add the remaining oil. When it is hot add the cumin seeds followed by garlic, green chillies and then onions. Be careful not to burn the garlic else it will become bitter. When the onion is golden brown, add the tomatoes and the ginger. Mix well and then add the dhania jeera powder, paprika powder, garam masala powder and mix well. Now add the cooked dal to this mixture. If the dal mixture looks dry add a little warm water to it to get the desired consistency. Bring to a boil and add salt to taste. Then add the cream and garnish with coriander leaves.

Dal is ready to be served with jeera rice, paratha or naan

Cucumber Raita

2007-11-21T16:31:00.000-05:00

Ingredients

2 seedless cucumbers

1 cup of plain yogurt

1/4 cup of groundnuts

1 teaspoon sugar

salt to taste

4 teaspoons oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

a pinch of asafoetida

5 to 6 curry leaves

2 green chillies - chopped

Method

Peel and grate the cucumber and let it stay till it oozes all the water. Discard the water and use the left cucumber.

Roast the groundnut and then grind it to a coarse powder.

In a bowl, whip the yogurt and add the sugar and salt to it. Then add the cucumber and the groundnuts. Mix it well.

For the tampering - in a kadhai, add the oil. When it is smoking, add the mustard seeds. When they splutter, add the cumin and the asafoetida. Then add the curry leaves and the chillies. Add this tampering to the cucumber mixture.

Cucumber Raita is ready.

Yello Moong Dal

2007-11-21T13:34:00.000-05:00

Ingredients

1/2 cup moong dal

2 green chillies

5 to 6 curry leaves

1 teaspoon mustard seeds

1 teaspoon jeera

1 teaspoon seasme seeds

salt to taste

a pinch of asafoetida

a pinch of sugar
1 tomato - chopped

1 onion - chopped

1/2 inch ginger - chpooed finely

1/2 teaspoon turmeric

2 teaspoons ghee (clarified butter)

Method

Wash the moong dal and soak it in water for half an hour. In a pressure cooker - mix the dal with 2 cups of water, the chopped onions and tomatoes and ginger. Add 2 drops of oil and turmeric and pressure cook untill 3 whistles. Once dal is cooked. Mash it with a masher and keep aside.

In a karahi add the ghee, when it melts add teh mustard seeds. When they splutter add the jeera and the seasme seeds and the asafoetida. Then add the curry leaves and the chopped chillies. Add the mashed dal, along with salt and sugar. Bring it to a boil and let it simmer till it thicked to desired consistency. Garnish with chopped cilantro.

Serve with rice or rotis.

Methi Chicken

2007-11-21T13:13:00.000-05:00

Ingredients

1 pound chicken

1/2 cup of fresh plain curd

1 buch of methi OR 1/4 cup of kasuri methi -washed and chopped

2 teaspoons of ginger garlic paste

2 onions - finely chopped

1 tomato - finely chopped

1 teaspoon of dhania jeera powder

1/2 teaspoon of garam masala

1 teaspoon chilli powder

salt to taste

2 tablespoons of oil

Method

Cut the chicken in desired size pieces. Whip the curd with ginger garlic paste, some salt and add the chicken pieces to it. Let it sit covered for 1 hour.

In a karahi add the oil. When it heats up add the chopped onions to it. Fry the onions till they become golden brown. Add the chopped tomatoes and the methi and stir fry the mixture for 5 to 10 minutes. Add the dhania jeera powder, the garam masala and the chilli powder and mix well. Add the marinated chicken to the mixture and stir well. Cover it and let it cook on medium flame. Check the chicken for doneness. Once cooked, remove it from flame and add chopped coriander to it.

Serve it with Rotis or Naan

Rice Kheer

2007-11-20T09:41:00.002-05:00

Ingredients

1/2 Gallon Whole Milk
1/2 Cup half-cooked Basmati Rice

1 tin evaporated milk
1 1/2 Cup Sugar
A pinch of Kesar
A pinch of Cardamom powder
Raisins
Slivered Almonds

Method

Wash the basmati rice in water and let it soak for 1 hour. Cook untill it is half cooked. Drain water and keep aside.

In a nonstick saucepan add the milk and the evaporated milk with the kesar and let it simmer on a low flame. Bring it to a boil. Add the rice to it. Put the flame on medium. Keep stirring the milk and rice mixture to prevent it from burning. Let it boil and let the rice cook. When the rice cooks completely, add the slivered almonds, raisins and the cardamom powder. Then add the sugar and let it simmer on low flame for anotheer 5 to 10 minutes. If you wish the rice to be overcooked - just let it stay on the flame for another 15 to 20 minutes (I did it)

Kheer is ready to be served hot, warm or cold - as you like it :)

Egg Curry - with coconut Milk

2007-10-31T11:33:00.000-04:00

I made this egg curry today. It looked difficult to prepare at first - but, it was easy and quick. I finished cooking in less than an hour.

Ingredients

6 bolied eggs - cut into half

2 medium onions - chopped finely

1 tomato - chopped finely

2 teaspoons oil

1/2 teasppon cumin seeds
2 teaspoons ginger-garlic paste

2 teaspoons paprika powder

1 teaspoon garam masala

2 teaspoons dhaiya jeera powder

1 can coconut milk

salt to taste

cilantro / coriander for garnish

Method

In a kadhai at high medium heat add oil. When it gets hot add the cumin seeds, when they splutter add the onions. Fry them till they turn golden brown. Add the ginger garlic paste and fry for another 2 minutes. Then add the chpooed tomatoes. When the oil starts leaving the sides of the pan, add the paprika powder, garam masala and the dhaniya jeera powder. Fry for another 30 seconds. Then add teh coconut milk and stir the curry mixture well. turn the flame to medium. Bring the curry to a boil and let it simmer for around 10 minutes. Add salt to taste and the halved eggs and simmer for another 5 minutes. Egg curry is ready - garnish it with chopped cilantro.

You can serve this with rice, bread, chapati, naan or paratha