SPICY TOMATO FISH

Lazy winter months..unending cups of masala chai and...Unabated, the Tomato invades the kitchen making way towards the waiting rose pink fish...

Inspired by Pablo Neruda that was my ode to a laid back lunch...adding some delicious tanginess and spiciness to an otherwise insipid afternoon...enjoy!

To make this classic you need-

INGREDIENTS-

• Boneless Fish pieces- 500gms
• Tomatoes- 5 large (pureed in blender)
• Ginger- large 2’ piece
• Garlic- 6-7 cloves
• Green chillies-2 large
• Tamarind (Imli)- 1 tbsp
• Caraway seeds (Ajwain)- ¼ tsp
• Mustard/ Refined/ Olive oil- ½ cup
• Cumin seeds (zeera)- ½ tsp
• Onion- 1 small (make a paste)
• Sugar- ½ tsp
• Rock salt (kala namak)- ¼ tsp
• Garam masala- 1 heaped tbsp
• MDH Deggi mirch (Cayenne pepper)- ½ tsp
• Juice of 1 lemon
• Coriander/ Parsley- to garnish
• Salt, red chilli powder and black pepper to taste

METHOD-

1. Marinate fish with salt and lemon juice for 2 hours or overnight.
2. Heat oil in a large flat bottomed pan, fry the fish pieces.
3. Drain with a slotted spoon onto absorbent paper.
4. Make a paste of ginger+garlic+green chillies+onion
5. In the same oil add the cumin and onion ginger garlic paste, fry for 2 minutes then add deggi mirch and tomato puree and fry very well on low flame till it leaves sides of pan.
6. Now add Tamarind, sugar, rock salt, garam masala, ajwain and lemon juice along with ½ cup water and fish pieces.
7. Cover and cook for 10-15 minutes.
8. Taste and adjust seasoning.
9. Garnish with coriander leaves and serve hot with freshly steamed rice/ paranthas or chapattis.

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THAI YELLOW CHICKEN CURRY- Easy step by step recipe

It is after a long hiatus that I am writing this post, but I do promise to be regular from now on, I would also like to thank each one of my readers who have been regularly writing in to me for their queries or suggestions.Please do keep writing in at bindiyasingh7@gmail.com.
Today I made this warm, milky, flavorful Thai curry which is very comforting eaten with freshly boiled basmati or jasmine rice, it scores high on the nutrition scale too and is tasty to boot, so lets get cooking!
Thai yellow curry paste is easily available at all supermarkets and is easily distinguishable from its Red and Green counterparts, using Coconut milk from a tetrapack is so easy and I definitely prefer it over the elbow grease of extracting milk from fresh coconuts.

Ingredients-

• Boneless Chicken- 500gms
• Coconut Milk- 200 ml (freshly squeezed from 2 coconuts or packaged)
• Thai yellow curry paste-50 gms
• Refined oil-2 tbsp
• French beans- a handful, top and tail
• Brinjals(long variety)- 2-3 sliced lengthwise
• Cauliflower(separate into florets) 1/2 cup
• Carrots-1/2 cup diced, if desired
• Cilantro/ Coriander- for garnish
• Salt and black pepper to season

Method-

1. Heat oil in a heavy bottom pan and empty the contents of Yellow Curry paste(easily available at all supermarkets).Fry for a minute.
2. Add the washed Chicken pieces and continue frying on low heat for another 5-8 minutes.
3. Next tip in the coconut milk and stir well, add salt.
4. Add the veggies and cover, add 1/2 cup more water if required.
5. Cook for another 15-20 minutes till the Chicken and veggies are both cooked through, taste and adjust seasoning.
6. Garnish with cilantro and serve with freshly boiled rice.Enjoy!

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CREAMY TOMATO PANEER laced with fenugreek and mint...

A classic Paneer dish one which is nowadays found on every restaurant menu..the tanginess of the tomatoes enfolds the soft creamy paneer in a warm embrace, here I have added just a touch of methi and mint which elevates this dish a notch up.Serve hot with naan's, paranthas or fresh bread.
Ingredients-

• Fresh cottage cheese(paneer)- 200 gms
• Ginger paste (fresh ground)- 1 heaped teaspoon
• Garlic paste (fresh ground)- 1 heaped teaspoon
• Onions- 2 medium sized skinned and pureed in blender
• Tomatoes- 3 large sized (blanched and pureed)
• MDH Kasoori methi- 1/2 tsp crushed and stems removed OR fresh fenugreek- 1 tsp chopped
• Fresh mint- 1/2 tsp finely chopped
• Garam masala- 1 tsp
• Cumin seeds-1/2 tsp
• Orange food colour (optional)- a pinch or few drops
• Heavy cream- 2 large tbsp.
• Green chilli- 1 finely chopped
• Oil- 2 tbsp
• Salt and black pepper to taste

Method-

1. Heat oil in a heavy bottom pan, add cumin seeds and let sputter, add the ginger and garlic paste and fry for a minute 
2. Add the onion paste and fry till very light brown, take care not to over brown.
3. Now add the tomato puree and cook till oil separates from the masala.
4. Cube the paneer into bite sized pieces.
5. Add the cream, garam masala, green chilli, kasoori methi, mint, food colour to the masala and give it a good stir, add 1/2 cup hot water and cover.
6. After 2-3 minutes tip in the paneer, season with salt and pepper, don not cook the paneer for too long as it becomes tough, just a minute should suffice.Let the paneer soak in the flavours for 5-10 minutes.
7. Serve piping hot garnished with more mint/coriander.

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COMFORT FOOD~GUJARATI KADHI KHICHDI

It's really cold out here and I am craving some comfort food, Gujarati kadhi khichdi tops the list and all I want to do is curl up with a steaming plate of this ginger-garlic flavored kadhi and khichdi with a generous dollop of ghee!The difference between this Gujarati kadhi and Punjabi kadhi is that there are no pakodis in this one and it is on the runnier side, normally eaten with arhar dal khichdi and sweet mango pickle, make sure you add that dollop of desi ghee, it adds a special flavor! :)

• To make this for 4 people you need-


• Arhar dal-1/2 cup


• Rice-3/4 cup


• Turmeric-1 tsp


• Sour curd-1 cup


• Gramflour (besan)-2 tbsp


• Curry leaves- a handful


• Green chilli-1


• Garlic-5 cloves


• Ginger-1 inch piece


• Asafoetida(hing)-1/4 tsp


• Mustard seeds(rai)-1/4 tsp


• Cumin seeds(zeera)-1/4 tsp


• Refined oil- 2 tbsp


• Dry red chiilies-2


• Sugar-2 tbsp

For the khichdi- combine Rice and dal, you can presoak dal for 20 minutes if you have time, otherwise combine both and add turmeric, salt and red chilli powder, give 2 whistles in pressure cooker and let pressure drop by itself. For kadhi-Grind together ginger, garlic, half the curry leaves and green chilli in a blender.Heat oil in a large kadhai, add cumin, curry leaves, mustard, asafoetida and dry red chillies stir till seeds sputter.Combine curd and besan together and add to the kadhai, season with salt and sugar, add turmeric and simmer for at least 20 minutes, adjust seasoning to taste, serve piping hot.

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TANGY PINEAPPLE RASAM

This tangy sweet and sour marriage of pineapple and lentils is literally mouthwatering and digestive too, I did read up a few recipes before attempting this and what I understand is that not everyone uses arhar dal for this recipe, but I wanted something which could give it a more substantial base, this absolutely perfect and irresistible appetizer was loved by everyone and I think is definitely on my favorites list too. To make this you require-

• Fresh pineapple-1 cup, diced fine


• Arhar/ Toor dal- 1/4 cup


• Mustard seeds-1/2 tsp


• Cumin seeds-1/2 tsp


• Curry leaves- a few


• Asafoetida- 1/4 tsp


• Sugar-2 tsp


• Fresh ginger- grated 1/4 tsp


• Oil-1 tbsp


• Green chilli-1 deseeded and chopped fine

Pressure cook lentils/dal (5-6 whistles), till done and mash well, Heat 1 tbsp oil in a pan and add cumin, mustard seeds, curry leaf, green chilli, asafoetida and ginger, let sputter, add the pineapple and dal and let simmer on gentle heat, lastly add sugar and salt, adjust to taste, serve piping hot.

I know a lot of you love pineapple rasam and for some it is a childhood favorite, did your mom make it this way too??

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GOING GAGA OVER GOBHI MANCHURIAN ~ FRIED RICE

I am a huge fan of anything Chinese, just love the flavors of the cuisine, I had read about Gobhi manchurian on a number of blogs, always accompanied with mouth-watering pics, so I finally decided to give it a go and made this today, I am telling you it was just superb and everyone just loved it, in fact I have requests to make it every week from now on! To make this "complete meal in itself " you require-

• Cauliflower-1 head


• Flour-1/2 cup


• Cornflour-1/2 cup +2 tbsp


• Ginger and garlic paste-2 tbsp


• Salt and black pepper to taste


• Capsicum-1 large


• Onion-1 large


• Basmati Rice- previously boiled and spread out on clean sheet to dry-3-4 cups


• Spring onions- 2 chopped finely


• Chopped mixed vegetables(carrots, capsicum, beans)-1 cup parboiled


• Tomato ketchup-2-3 large tbsp


• Soya sauce-1/2 tsp


• Vinegar-1-2 tbsp


• Sugar-1tsp


• Ajinomoto- a pinch if desired


• Refined oil- for deep frying

Separate cauliflower head into small florets, combine flour, cornflour, 1 tbsp ginger and garlic paste, salt and pepper to taste and mix well, dip florets into batter and deep fry like pakoras till golden, fry all in same way and keep aside.Heat 1 tbsp refined oil and fry 1/2 tbsp ginger and garlic paste, add capsicum and onion chopped into largish square shaped pieces, fry for 2-3 minutes, next add tomato and soya sauce along with 1/2 cup water, then add vinegar and 2 tbsp cornflour (which has to be mixed in little cold water first), season, add sugar, let it thicken, lastly add the fried cauliflower and cook for two minutes, add ajinomoto if desired garnish with chopped spring onions.For fried rice- heat 2 tbsp refined oil and add ginger garlic paste, fry till golden, next add the parboiled vegetables and rice , season and add some soya sauce and vinegar if desired, toss well till heated through, serve hot garnished with chopped scallions.Enjoy!

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SIMPLY SAMBAR~VADA

South Indian aromas fill the whole house, a whiff of curry leaves here and a speck of sambar masala on the finger...lovely Sunday brunch, leaves everyone satiated for sure, here's how you can make it too...for a different flavor and much easy digestibility I chose mung dal over urad dal for these vadas.

• Mung dhuli dal-1 cup


• Ginger (fresh)-1 inch piece


• Asafoetida- a pinch


• Green chillies-1


• Salt to taste


• Refined oil for deep frying

Soak dal overnight and in the morning it should look like this- isn't it beautiful??

Add the rest of the ingredients with salt and minimal water grind to a thick paste in a coffee blender,

shape into round balls, flatten with wet palms and deep fry carefully Serve dipped in Tangy lemoney sambar...yummmmm

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RARA GOSHT~ROASTED MUTTON CURRY... PUNJABI STYLE

This dhaba inspired mutton curry is a keeper, will be making this over and over again.Gagan loved it so much that he asked for second and third helpings!!.The different thing I did here was to boil the mutton first and then roast it with the masalas.We really enjoyed this lovely curry with tandoori rotis :) and a green salad.

• Mutton-1/2 kg


• Onions- 4 large (pureed)


• Ginger + garlic paste-1 tbsp


• Tomatoes-2 medium (pureed)


• Pure desi ghee-2 tbsp


• Refined oil-4 tbsp


• Curd-1 cup


• Garam masala-1 tbsp


• Cumin seeds-1 tsp


• Deggi mirch-1 tsp


• Salt and black pepper to taste


• add 1 green chilli if you like it hot!

Heat refined oil in a heavy bottom pan, add the onions and cumin seeds and fry till brown now add the ginger+garlic paste and fry again for 2-3 minutes, add tomato puree and fry till masala separates now add the curd and mutton together along with the ghee, garam masala, deggi mirch and salt and pepper, also add 1/2 cup hot water, mix well.Transfer mutton + masala to a pressure cooker and give 8-9 whistles, turn off stove and let pressure drop by itself.Open cooker and check if mutton is done, transfer to the same heavy bottom pan again and roast atleast for 20-30 minutes till dry and browned, serve hot!

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SECRETS OF RICH AND CREAMY DAL MAKHANI

This dal is such an integral part of North Indian Cuisine that it is difficult to imagine a meal without it, it is a favorite with most of us and the taste is greatly heightened by serving it with butter naans or tandoori rotis.It is traditional fare at "langars" in gurudwaras, at weddings or simply any joyous occassion.Though it is simple to make the secret lies in adding two diverse ingredients, one is the mustard oil added in middle of the cooking process which makes the dal denser and imparts a special flavor and the other is milk added right in the end so that the dal is rich, creamy and thick, so here we go!

• INGREDIENTS-


• Black lentils (maa-ki-dal)-1/2 cup


• Kidney beans(rajma)-1/4 cup


• Onions(grated/pureed)-1 large


• Tomato-1 large(pureed)


• Ginger+garlic paste-1 tbsp


• Mustard oil-1 tbsp


• Milk-1/2 cup


• Desi ghee-2 tbsp


• Cumin seeds-1/2 tsp


• Garam masala-1 tbsp


• Dhania pwdr-1 tsp


• Green chillies-2 finely chopped


• Hing-a pinch

METHOD-Soak black lentils and rajma overnight, next morning, add mustard oil and hing and give 6-8 whistles in the pressure cooker and cook till done, keep aside.Heat desi ghee fry the cumin seeds till crisp, add onion paste and fry till brown , next add the ginger garlic and tomato and fry for 20 minutes till oil separates and masala turns dark, add green chillies, garam masala and dhania powder, cook for 5 minutes, next add this masala to the boiled dal and stir well, mashing up the dal, lastly season and stir in the milk, let cook for 10 minutes.Serve hot garnished with coriander and more thick cream.

As you can see all the ingredients are rich and the end result is very satisfying, is that the reason why it is also called maa-ki-dal?... and I would not recommend skimping on any one of them, this dal is certainly not for the faint-hearted!

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MALAI~KOFTA (COTTAGE CHEESE BALLS IN A THICK GRAVY)

These melt-in-the mouth kofta's are great for vegetarians, as the name suggests they are not actually malai(cream) but are made up of soft paneer(cottage cheese) which literally turns into cream in the mouth, hence the name Malai~kofta.The technique of making these is simple and they are great with naans, paranthas or chapatis.

• INGREDIENTS-


• for koftas/cottage cheese balls


• Cottage Cheese-250 gms


• Flour-2 tbsp


• Chopped green chillies-2 (deseeded)


• Chopped coriander- a handful


• Cashews- a handful, broken (for stuffing in the koftas)


• Salt and pepper to taste


• Garam masala-1/2 tsp.


• Soda-bi-carb- a pinch


• for the gravy-


• Onion-1 large, pureed


• Tomatoes-2 large, pureed


• Ginger -garlic paste-1 tsp


• Garam masala-1 tsp


• Cayenne pepper(deggi mirch)-1 tsp


• Cumin-1 tsp


• Refined oil for frying

METHOD-Crumble the cottage cheese, add flour and with the palm of your hands knead down and continue doing so till really it turns into a soft and pliable dough, add the rest of the ingredients listed under koftas and shape into rounds, stuff each with a cashew, keep aside.Heat oil in a kadhai and fry these balls till golden(always shape a small ball first and fry that if it breaks up then add some more flour and fry again, then shape the rest of the dough).In the below pic you can see the dough, the balls and a fried one too.

Fry all the shaped balls and keep aside.Heat about 2 tbsp oil and fry the cumin and onions till light brown, add ginger + garlic paste and stir well, next add the tomato and fry well till oil separates, add the rest of the ingredients listed under gravy alongwith seasoning and just before serving, thin down gravy with little water and after some rapid boils add the koftas.(do not add koftas beforehand or they will break).Garnish with coriander and/or fresh cream and serve hot.Serves-4.

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KASHMIRI MUTSCH (KOFTAS/MEATBALLS IN A SPICY RED GRAVY)

My mom called up today at work to say she had made kasmiri "mutsch", my mouth started watering at the very thought and on my way back I bought half a kilo of mincemeat, that's the effect these have over you, they are absolutely the bestest you have ever had, one of those dishes that speak for themselves and all the flavors literally shine through...

She learnt this recipe from a renowned waza in the kitchens of Kashmir about 20 years back.I could regale you with a story about Kashmiri food, but I feel at a loss of words and for once let the pictures do the talking.

• To make these you require-Mincemeat (mutton)-1/2 kg (PLEASE BE CAREFUL about the quality of mince used, should be from hind leg (raan) and please ask the butcher to put it through the mincing machine thrice, THIS REALLY EFFECTS THE END RESULT)
• Thick curd-1/2 cup
• Kashmiri Garam masala-1 tsp(Grind together-Black cardamom(moti elaichi)-1,green cardamom(choti elaichi)-2,dry ginger(sonth)-1 small piece,cinnamon(dalchini)-1 small piece,Aniseed (saunf) -1/4 tsp)
• Kashmiri red chilli powder-1/2 tsp
• Cornflour-2-3 tbsp
• Mustard oil-1/2 cup
• Salt and black pepper to taste

Using a mortar and pestle, grind the mince breaking down the fibres and turning it into a smoother mince like in the pic below(takes about 15-20 mins)-



Add half of the garam masala, salt and the cornflour and mix well, heat oil in a large kadhai and let smoke so that the mustard oil is not bitter, turn off heat and let oil cool down a little(although the authentic recipe always calls for mustard oil, if you dislike it , pure desi ghee can be used) shape mince into small oblongs whilst wetting the palms of your hands and drop into the oil, after the last one has been shaped,stir carefully so that they are evenly cooked , now add about 1 cup water carefully with the heat lowered, now the cooking that is going on here is half frying and boiling at the same time, let cook for at least 10 minutes.Now add the kashmiri red chilli powder, the rest of the masala and then start adding the curd, little at a time(about 1 tbsp), till it is used up.Cover and cook for another 15 minutes.Traditionally these are served hot over a bed of freshly boiled rice.

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CAULIFLOWER DAL WITH PANCH PHORAN ~ ALWAYS TRIED AND TESTED!

"Sometimes a recipe comes along that's so spectacular that you feel compelled to climb your way up to the top of the nearest alp and sing like Julie Andrews, giddy and overflowing with such love for the world that the power of your emotions threatens to send you skidding down the mountain on the backside of your lederhosen.

"Or you could just blog about it.


Either way, this is one of those recipes:


apt words of Susan of the Fat free Vegan kitchen, I could not have described it any better...

Panch phoran (Bengali: পাঁচ ফোড়ন) (also known as panch puran, panch phutana (Oriya), or five-spice mix) is an Indian-Bengal, Assamese and Oriya spice blend typically consisting of five whole spices in equal measure, as defined below. In Axomiya or Bengali, panch phoran, and in Oriya, panch phutana, literally mean "five spices".(Source-Wikipedia)

The recipe is from Susan's blog and can be found here

I relished the delicious dal with freshly boiled rice, roasted poppadums and green chilli pickle, just thinking about it makes me drool...believe me it was so amazingly fabulous!

This wonderful traditional recipe is off to Vaishali for her Tried and tested event started by the lovely Zlamushka

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CHICKEN BUTTER MASALA

I like chicken and Gagan likes mutton so there is always a tiff there, thus I alternate between both for the sake of peace!, last time I made mutton curry so this time around, chicken was on the cards!

So here people... a really fab chicken curry with the subtle hint of butter to tease your taste buds!...it was really divine with fresh boiled rice and a crunchy green salad, will definitely be making this many times over!

Ingredients-

• Fresh chicken- 1 cut into 8 pcs


• Onions-2 large (ground with little or no water in the blender)


• Ginger+garlic paste-1 tsp each


• Tomatoes- 2-3 large pureed


• Garam masala-1 tsp


• Green chilli-1 sliced


• Butter- 50 gms


• Refined oil for shallow frying.


• Cumin-1/2 tsp


• Cayenne pepper(deggi mirch)-1/2 tsp

Method-

Fry the chicken a few pieces at a time in the refined oil, keep aside.Take a heavy bottom pan and fry the onion paste in butter on a slow flame till brown add ginger,garlic and the spices and the tomatoes+green chilli, fry for 15-20 minutes till the masala leaves oil as well as sides of the pan, next add about 2 cups water and the chicken pieces, season with salt , cover and cook for atleast 15 minutes more, serve hot.

Hey, I have received my set of MOO mini cards , thxxx foodbuzz they are soooo cute!!

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SIMPLE CURRIED POTATOES

This is probably the simplest,easiest and most satisfying of all potato curries.The use of curry leaves brings out the flavour of the potatoes and the tomatoes add a tang to it!

It is so simple that I am not specifying the quantity of ingredients also, just toss in according to your liking!

Heat 1 tsp oil in a pressure cooker, add 1/2 tsp of cumin and mustard seeds, some asafoetida and a pinch of deggi mirch(cayenne pepper), next add 1 roughly chopped tomato to it alongwith 1/2 tsp sambar masala and a few curry leaves.

Add 2 large roughly chopped potatoes and 1/2 cup water, close lid and give 2 whistles, let pressure drop by itself, season with salt and pepper.You can stir in some curd also into it at this time.

Vary ingredients according to taste, ENJOY!

Delicious with puris and paranthas!!!

Technorati Tags: simple curried potatoes,potatoes

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SPRING ONION GRAVY CHICKEN (Hare pyaaz wala murg)

Don't we all just adore these fresh spring onions?, I try to use them as a substitute for regular onions as much as I can, and with excellent results!.If however you do not have them at hand then use regular onions instead, both yield excellent results!This recipe is a very rustic home-style one which is very good with chapatis or rice-but I love it with a slice of crusty bread soaking up the gravy!!

             

                                            Fresh Spring Onions 

Ingredients-

• Fresh chicken- 1
• Spring onions-3-4
• Tomato puree- 1/2 cup
• Ginger and garlic paste- 1 tsp
• Garam masala- 1 tsp
• Pure desi ghee- 3 tbsp
• Coriander leaves- a handful
• Fresh cream- 1 tbsp.
• Green cardamom-2-3
• Salt and pepper to taste

Method-

Heat the ghee in a non-stick pan, add the washed chicken pieces and fry till they start turning crisp and golden,remove and keep aside(they will be however partially cooked).

In the same ghee add ginger and garlic paste and the sliced spring onions, fry till they turn pale, add the tomatoes and cook till it leaves sides of pan, transfer to a pressure cooker, add the chicken ,the garam masala and 1/2 cup hot water along with the salt, cardamom(crushed) and pepper,close lid give one rapid whistle and remove immediately , put under running water, transfer to a serving pan and garnish with fresh coriander leaves and some fresh cream if desired.

          

                         Spring onion chicken (hare pyaaz wala murg)

                            This chicken goes to Radhi for JFI-Onion

Technorati Tags: spring onion gravy chicken,hare pyaaz wala murg

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MICROWAVE MAGIC ~ MUSHROOM MALAI CURRY

Another delicious dish for those who want to use their microwave for simple, rustic everyday cooking, this dish is for the very talented Srivalli (http://cooking4allseasons.blogspot.com/2007/12/microwave-easy-cooking-with-side-dish.html)who hosts her MEC (Microwave easy cooking event) every month.The theme for this month is gravies.

           

                                              Mushroom malai curry

Ingredients-

• Fresh mushrooms- 1 packet ,washed and sliced
• Onion- 1 medium, finely chopped
• Tomato puree- 4-5 tbsp
• Garam masala- 1 tsp
• Ginger+garlic paste- 1/2 tsp
• Fresh coriander for garnish
• Fresh cream- 1 tbsp
• Desi ghee- 2 tbsp
• Cayenne pepper-1/4 tsp
• Salt and pepper to taste

Method-

Heat ghee in a large microwave proof dish, add onions+ginger and garlic paste and microwave on high for 5 minutes or till onions are slightly golden ,add all the other ingredients except for cream and coriander , alongwith 1/2 cup hot water and microwave again for 10-15 minutes , stir in cream , garnish with coriander and serve with hot chapatis or rice.... SIMPLE, EASY AND DELICIOUS!

Add tender peas too if you like!

Technorati Tags: mushroom malai curry

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DELIGHTFUL 4 M's SUBZI

Before you all wonder what is it that I am talking about ,let me explain- 4 M's refers to MUSHROOMS, MUTTAR, METHI, MALAI and this delightful, delicious dish is made up of precisely these four! ,now I am not a great fan of peas (muttar) and used to avoid them like the plague as a child, but now tastebuds have changed and I do like them little more, not totally but little more...

Yesterday on a trip to the subziwala, I bought peas for the first time ever with Peas Pulao in mind, but somehow changed my mind, and Boy! am I glad that I did, this subzi is a feast even for hardcore non-vegetarians like me, I was completely bowled over by the flavors!

Ingredients-

• Frozen tender peas(muttar)- 1/2 cup
• Mushrooms- 1/2 cup, sliced
• Fresh/Dry methi leaves (fenugreek)- 2 cups
• Onion- 1 medium, grated
• Readymade Tomato puree/paste- 4 tbsp
• Readymade Ginger+Garlic paste- 1/2 tsp
• Fresh malai/cream- 1/2 cup
• Fresh ginger juliennes- 1 tbsp.
• MDH Meat Masala- 1 tsp.
• Green chilli- 1 sliced
• Cumin- 1/2 tsp
• Oil-1 tbsp.
• Salt and black pepper to taste

Method-

Heat oil , add cumin and grated onion, let brown add tomato puree, cook for 2 minutes.Tip in the rest of the ingredients ,except fresh cream, cook for another 5-10 minutes till mushrooms are done , add cream in the end, garnish with fresh coriander.

Another addition that would taste good in this is fresh paneer(cottage cheese) cubes.

This delightful gravy is off to

Sra for her event-http://whenmysoupcamealive.blogspot.com/2007/11/announcing-grindless-gravies-event.html

and to Sunita for hers-http://sunitabhuyan.blogspot.com/2007/11/think-saffron-round-up-and-announcing.html

Technorati Tags: mushroom , methi , muttar , malai subzi(vegetable)

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ROSEMATTA RICE WITH LEMON SAMBHAR

I read about this rice a long time back on Mahanandi in which, they have been accorded their rightful place, as have most of the other ingredients that Indira blogs about, I think that's the beauty of this lovely blog!, I am sure all of you agree with me.

Anyways coming back to Rosematta rice, I was quite pleasantly surprised to find it at my neighbourhood South Indian store( named Kannan Store), now this is the store that has always fascinated me with it's wide array of unfamiliar foodstuffs, I always ask the owner so many questions as to what is this?, how does this taste?, how is this cooked? and so on...

Yesterday I came across some more varieties of rice, about which I would be blogging about later, maybe I should post a picture of the store itself , so that you all would join me in the gazing- with- awe state that I find myself in ,when I am there.

When I asked the owner about Rosematta rice after spotting it, about what it is ,he said that this is Red rice (simpler to explain I guess for him!), upon asking that what is it called down South ,he said that they call it "matta"rice, so then  I knew I was on the right track!, my next question was- how is it cooked?, to which he simply replied- cook in lots of water and NEVER in a pressure cooker, so I set about cooking it exactly that way.

                Rosematta Rice- raw

I took about 2 cups of Rosematta rice in a big pan with loads of water, and washed it thoroughly and drained the reddish mud coloured water, put it on the stove after refilling with more water and let it come to a boil, lowered the gas knob to sim and let them gently bubble away, now I was prepared that this variety takes longer to cook so after tasting a few grains after every 10 minutes, they were done in under half an hour, I drained out the rest of the water and covered the pan for another 15 minutes.

         Rosematta Rice- cooked

I was overjoyed with the results, a thick, plump rice grain very separate from others with a delicious rich, nutty , creamy flavor, had them hot with some lemony sambhar, ghee and tomato chutney, Unforgettable taste, will be making these often now!

FOR THE LEMONY SAMBHAR-

Ingredients-

• Toor Dal- 1/2 cup
• Mixed veg.-1 cup
• Curry leaves-5-6
• Lemon juice- 2 tbsp.
• Mustard seeds- 1/2 tsp.
• Sugar- 1/2 tsp.
• Turmeric powder- 1/2 tsp
• MTR Sambhar powder- 1 tbsp.
• Oil- 1 tsp.

Method-

Heat oil in a pressure cooker, add mustard seeds and curry leaves, tip in all the other ingredients, except lemon juice, fry for a minute, add water and give four whistles,let steam drop by itself.

Open cooker, sprinkle lemon juice , season with salt, add ghee and serve.See this is an extremely quick and easy sambhar, ready in under 20 minutes if you have all the ingredients at hand.

I am sending this off to-

JFI-Toor Dal hosted by Linda

(http://outofthegarden.wordpress.com/2007/11/08/hooray-its-my-turn-jfi-december/

FOR THE CHUTNEY-

In a grinder add 4 plump, ripe tomatoes and 1 small onion as well as 1 large green chilli and grind to a rough paste. Heat 1/2 tsp oil, add mustard seeds and 5 curry leaves add the tomato paste ,season and cook for 5 minutes, serve.

Rosematta Rice with lemon sambhar and tomato chutney

Technorati Tags: rosematta rice , lemon sambhar , tomato chutney

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MICROWAVE MAGIC- TARI WALE ALOO (Homestyle Curried Potatoes)

Srivalli hosts this event every month, and I definitely will try and participate everytime, I guess that's the only way I can put my micro to some good use!

These curried potatoes are excellent with pooris, and I make them for a leisurely breakfast/brunch on a holiday, and end up eating loads of it as a result, really love the sweet-sour and spicy taste!

 

               Tari wale aloo (Homestyle Curried Potatoes)

Ingredients-

(you can vary acc. to your taste)

• Potatoes- 4 large
• Tomatoes- 2 medium
• Sambhar masala- 1 tbsp.
• Tamarind- 1 walnut sized ball, soaked
• Cumin seeds- 1/2 tsp
• Turmeric- 1/2 tsp.
• Asafetida- a pinch
• Curry leaves- 5-6
• Oil- 1 tbsp.
• Sugar- 1/2 tsp.
• Coriander leaves for garnishing
• Fresh curd/yogurt- 2 tbsp
• Salt and red chilli powder to taste

Method-

Microwave the potatoes in plenty of water for 20 minutes or till done, cool peel and chop.Put oil in a microwave safe bowl and add cumin seeds and tomatoes and microwave on HIGH for 10 minutes or till tomatoes are soft , add the rest of the ingredients and the strained  tamarind water.Add 1 cup more water and again microwave for another 10 minutes , take out and stir in the curd, sprinkle coriander leaves and serve.

IF COOKING IN A PRESSURE COOKER AND NOT THE MICROWAVE-

Peel and chop raw potatoes, heat oil in a pressure cooker , add cumin seeds and curry leaves, add rest of the ingredients and about 1 cup water, give two whistles and let pressure drop by itself.Stir in the yogurt and Serve.

These curried potatoes are off to Srivalli for her lovely event-

http://cooking4allseasons.blogspot.com/2007/08/announcing-microwave-easy-cooking-event.html

                Curried potatoes(Home Style) - ready to serve

Technorati Tags: curried potatoes indian style , tari wale aloo

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LAJAWAB DAHI-WALA MEAT

LOVE AT SO MANY LEVELS –That’s what I think of when I make this,since this is my hubby's absolute favorite!

Lets go step by step to make this awesome concoction of lamb meat and yoghurt and other ingredients right off your kitchen shelf.

Step 1-EASY:

Ingredients-

• Onions-2 medium sized, ground.
• Thick Yoghurt-1 1/2 cup, beaten.
• Mutton-1/2 Kg.
• Desi ghee,(clarified butter)-4 Tbsp.
• Ginger- garlic paste –1 Tbsp.
• Black Cardamom –1 whole
• Cloves-3-4
• Cinnamon-1 inch pc
• Black pepper-1/2 Tbsp.
• Bay leaf-1
• Salt to taste
• Garam masala-1/2 tsp
• Green chilli-1 deseeded and sliced

Step 2-EASIER:

Method-

Method: Heat ghee in a heavy bottom karahi, add the ground onions, ginger -garlic paste and brown them very carefully they should be very well browned; this needs constant stirring and vigilance. WARNING –Do not let the onions burn!!!!

Start adding the curd little at a time till all of it is used up. Grind all the spices together except for the bay leaf and add to the gravy along with green chili and whole bay leaf. The gravy should have turned thick by this time giving off a heavenly aroma. Now add washed and dried mutton pieces and continue roasting and stirring on a low flame for another 15 – 20 minutes.

Heat 1 cup of water and add it to the mutton, transfer to a pressure cooker, add salt and give at least 8-9 whistles.

WARNING AGAIN this is sure to attract all those loved ones at home to the kitchen!

Step 3-EASIEST:

VOILA!!

“LAJAWAB DAHI WALA MEAT” is ready. Eat it hot with tandoori parantha or tawa wali roti and of course onion salad.

 

Lajawab Dahi-wala meat -A truly epicurean experience

Note- This entire post was so beautifully written by my dear sis while I made it and shouted out the recipe to her!, Thanks payal for being such a sweetheart!

Technorati Tags: mutton , lamb , dahi wala meat

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