Mushroom Pepper Fry

I love mushrooms in all forms. Some of the other mushroom recipes on my blog are, Black Eyed Peas with Mushrooms, Mushroom Ragout on Garlic Toast. There are very few things that Rj eats without any qualms, which aren't under the category of Non Veg food. Mushrooms happen to be one of them. So i'm always on the look out for an interesting way to cook them. This recipe is spicy n' really hits you with its flavours n' we love having it with a simple daal n' chapathi or rice. I have added cubed capsicum to balance the spice and its a winner. So here you go...






Ingredients :

1. Mushroom : 200 gms (each sliced into 4 pieces)
2. Onion : 1 no
3. Green chilies :2 nos. (slit)
4. Bell Peppers (Capsicum) : 1/2 cup (chopped)
5. Garlic: 1-2nos (crushed)
6. Curry Leaves: as much as you like (the more the better)
7. Pepper Powder - 3 tbsp (use freshly crushed for best results)
8. Oil - 2 tsp
9. Mustard seeds
10. Salt to taste

Method:

Step 1: Heat oil in a wok , add mustard seeds n' curry leaves to do a tadka.

Step 2: Add chopped onions n' garlic and saute till onion turns translucent.

Step 3: Add green chillies and mushrooms. Sprinkle salt on the mushrooms n' allow it to ooze out the water. On high flame allow the water to evaporate while stirring the mushrooms occasionally.

Step 4: Then reduce the flame to sim , add the pepper powder, stir it in n' allow it to cook well. Add the cubed/chopped bell peppers at this stage. (they cook quickly, n' hence I prefer to keep it crunchy i'm adding it at this stage. If you want them well cooked add them along with the mushrooms in step 3.)

Its best served with Daal, Rice or Chapathi. :)...Happy Cooking!

Chettinad Chicken

I'm a big fan of chettinad cuisine, just the thought of the Beef Chettinad that I had in Goa, during our vacation in Decemeber, still makes my mouth water. But I haven't tried a lot of chettinad cuisine at home, other than this Egg Chettinad I had made long back. Rj had to go out of station on a family emergency n wanted to make something nice for him for dinner the day before he left.




In a situation like this, I find it easy to rely on cooking expert Sanjeev Kapoor's recipes. I have complete faith in his recipes, like I always say they will never let you down, even if you are trying it for the first time! That's how I decided on  Sanjeev Kapoor's Chicken Chettinad recipe. I have followed his instructions to the last dot n' it was amazing. I have always favoured my Darbar Ki Karahi and Murgh Makhani recipe for chicken if I want to make chicken it for a special occasion, but I have to say, this recipe is gonna be a stiff competition to all my previous chicken recipes. So here you go...




Ingredients:

1. Chicken : 500gms/ half a kilo
2. Dry Red Chilies: 5 whole pods
3. Coconut: 1/2 (scraped)
4. Poppy seeds (khuskhus): 1 tsp
5. Coriander seeds: 1/2 tsp
6. Cumin seeds: 1/4 tsp
7. Green cardamom: 1no
8. Clove: 1no
9. Cinnamon: 1/2 an inch piece
10. Star anise: 1/2
11. Fennel seeds (saunf): 1/2 tsp
12. Ginger: 1 inch piece  (roughly chopped)
13. Garlic: 5-6cloves
14. Oil: 1/4 cup (the original recipe used olive oil, but I used regular sunflower oil)
15. Onion : 1no (medium) chopped
16. Curry leaves: 10-12
17. Tomato: 2 small or 1 large (chopped)
18. Red chili powder: 1/2 tsp
19. Turmeric powder: 1/4 tsp
20. Lemon juice: as per taste
21. Coriander leaves: 1tsp (chopped)
22. Salt: as per taste

Method:

Step 1: Roast dry red chillies, coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in 1 tbsp of oil

Step 2: Grind the above into a paste along with ginger and garlic. (my mallu instinct worked overtime n' i tried using my new stone pestle n' mortar unsuccessfully to do this, so I had to do a little twist later, which I will mention)

Step 3: Heat the remaining oil in a kadai/wok and fry onion till golden. Add curry leaves and the ground paste and sauté for some time.

Step 4: Add tomatoes, red chilli powder, turmeric powder and salt to taste. (at this stage I could see that my paste needs to be a little more ground n ground the same in a mixer grinder to a fine paste. That is the reason why you can't see any tomato pieces or curry leaves in my pictures) Once I ground the same into a thick paste, I sauteed them for a min more in the same kadai without adding more oil.

Step 5: Add chicken and mix. Cook for five minutes and then add two cups of water, lemon juice, cover and cook till the chicken is done.

Step 6: Serve hot garnished with coriander leaves.




It is best served with hot rice or chapathi or even paratha. But I served it with puttu, coz after taking time out to decide on what to make n' the whole process above I had time only for something simple like puttu. :) Happy Cooking!!!

Vendakkai Curry/ Okra in Coconut Milk Gravy

Today I was looking for a snap I had clicked of my niece a while back n' I found 3 dishes that I had not posted up here yet :). (This is dish no. 3 ). All these snaps were taken a little after we moved to Bangalore. I'm guessing, I just didn't have the time to post them up then. I'm gonna post all three today, just coz I already have too many dishes I had made this week which i'm yet to post. These recipes are good, but the snaps lack imagination, so don't let that fool you.





This dish was made at home in Kottayam, during one of my visits. I didn't make it, I just helped :). I suggested to amma saying that let me make this a guest post by her. She just point blank refused, saying if she were to do a guest post, might as well do something a little more complicated. lol. So the next time I go home, I'm gonna click some snaps of her complicated dishes...:)..This curry is really simple, easy to make n' very light. Amma actually takes the first extract n' the second extract from the coconut where ever she needs to use coconut milk. I guess store bought coconut milk, might not give this light texture. So here you go...





Ingredients:

1. Okra/ Vendekkai: 10nos (each cut into 3 pieces)
2. Onion: 1no small (sliced)
3. Green Chili: 1nos (sliced)
4. Ginger Garlic Paste: 1tsp
5. Chili Powder: 1/2 tsp
6. Turmeric Powder: 1/4tsp
7. Coriander Powder: 1 tsp
8. Coconut Milk: from half a coconut (first n' second extract)*
9. Salt: as per taste
10. Curry Leaves: 1sprig
11. Oil: 1tsp
12. Water- 1/4 cup
13. Vinegar- 1/2tsp
14. Black Pepper: enough to sprinkle on top

* if using store bought coconut milk, then 3/4 to a cup should do.

Method:

Step 1: Stir fry the okra pieces in a little oil for 3-4mins. Set it aside.

Step 2: Add a little more oil into the same kadai, add mustard seeds n' curry leaves n' allow it to splutter.

Step 3: Add the chopped onion, green chili n' ginger garlic paste to the above. Allow it to cook till the onions turn pink.

Step 4: Add the powders, turmeric, red chili n' coriander powder to the above. Add salt. Mix it well for the masala to cook properly.

Step 5: Add the pan fried okra into the above, stir it well with the masala.

Step 6: Pour some water n' cook it covered for 2-3mins (depending on how crunchy you want it to be)

Step 7: Add the second extract of the coconut milk first n' add the vinegar at this stage. (if you don't want to use vinegar, you can use a little lime juice or one chopped tomato.) Add the first extract of coconut milk to this. If you are using store bought coconut milk, do this in one step.

Step 8: Sprinkle some black pepper powder or garam masala on top n' its ready to serve.

This is best served with some hot rice. :) Happy Cooking!!!

Sprouts Masala (Dry)

Today I was looking for a snap I had clicked of my niece a while back n' I found 3 dishes that I had not posted up here yet :). (This is dish no. 2 ). All these snaps were taken a little after we moved to Bangalore. I'm guessing, I just didn't have the time to post them up then. I'm gonna post all three today, just coz I already have too many dishes I had made this week which i'm yet to post. These recipes are good, but the snaps lack imagination, so don't let that fool you.




I love having sprouts, you must have figured that out from the salad recipes, like Chicken Aioli Salad n' my Spinach Salad with Alfalfa Sprouts n' Feta Cheese here. We normally eat it fresh in a salad n' since that taste great, I never thought of trying anything else. But my mom in law makes this really nice dry masala with this n' Rj is a big fan. Besides, who wouldn't like making a dish that their mom in law makes to perfection? lol. Ever since I made this the first time, we have had this as a side dish for chapathi almost every other week. Try it, its really nice... So here you go.




Ingredients:

1. Sprouts: 2 cup (I use Moong sprouts)
2. Onion - 1no (chopped)
3. Garlic: 3-4nos (crushed)
4. Tomato: 1no (small) chopped
5. Salt: as per taste
6. Cumin Seeds - 1/2 tsp
7.Chili Powder - 1 tsp or 1/2tsp (as per taste)
8.Turmeric powder - 1/4tsp or a little more
9.Garam Masala - a pinch or 2
10.Oil

Method:

Step 1: Heat oil in a kadai/wok. Add the cumin seeds n' let is splutter.

Step 2: Add the chopped onion n' crushed garlic to this. Fry it till the onions become translucent.

Step 3: Add the turmeric powder n' chili powder to the above. Stir it, allowing the masala to cook.

Step 4: Add the chopped tomatoes to this. Let it mix well in the masala. Add salt.

Step 5: Add the sprouts to this n' mix it well with the masala. Sprinkle some water on top n' cover it to cook it for 8-10mins. If it too dry stir it once in a while so that it doesn't stick to the bottom of the pan.

Step 6: Stir the above, adjust the salt, sprinkle some garam masala on top. Mix it well n' its ready to serve.

If you would like to give this dish a little pungent taste, sprinkle some lemon juice over it before serving. Happy Cooking!!!

Paneer Bhurji/ Scrambled Cottage Cheese

My amma came n' stayed with me for a week n' my relationship with milk completely changed. :)...does that sound weird? But really, I couldn't make you understand what i'm talking about any other way. Now, I make curd, fresh cream, butter n' ghee at home. Well not all in one day...but you get the picture. I never knew it could be this easy. Cooking for 2, the only thing out of this which has a lot of demand on a daily basis is curd n' love how well the curd sets. I could give all the curd companies out there a run for their money...lol.


I'm digressing, what I wanted to say was, previous to amma's visit the only milk product I used to make at home is Paneer. But the major problem with it was I could never cut perfect cubes/squares etc out of my home made paneer. Coz they won't hold a shape like that. I would hang it in a muslin cloth n' end result is always a large ball liked shape that would love to crumble. So I had stopped making paneer at home for my dishes like Punjabi Paneer Makhani, Hara Bhara Paneer n' Paneer Tikka Masala. But my homemade paneer especailly coz it loves to crumble is best for Paneer Bhurji. On a day when you are not in the mood for elaborate cooking, this is just perfect with Chapathis. By the way I follow the Vahrehvah Chef Sanjay Thumma's instructions to make paneer at home.



This dish is by far the only thing I make without a written recipe. I searched online n didn't find any recipe I liked n' thought to myself, how difficult can making something like this without a recipe be. So here you go, my version of a Paneer Bhurji. :)


Ingredients:

1. Paneer: 200gms (soft paneer) crumbled.
2. Onion: 1no (small) chopped
3. Garlic: 4-5nos (chopped)
4. Tomato: 1no (deseeded) chopped
5. Greenchili- 2nos
6. Capsicum/ Bell Pepper- 1no (deseeded n' cubed)*
7. Egg: 1no (optional)
8. Turmeric Powder: a pinch
9. Chili Powder: 1/2tsp
10. Garam Masala: a pinch or 2
11. Oil
12. Mustard seeds- 1/2tsp
13. Curry Leaves
14. Salt: as per taste

* I have used yellow, red n' green capsicums just to get that burst of color, you can just use any one color n' it would still taste nice.

Method:

Step 1. Heat a oil in pan, add mustard seeds n' curry leaves. Let it splutter.

Step 2. Add chopped onions, garlic n' green chili and leave it to cook. (2-3mins on medium flame)

Step 3. Add turmeric powder, chili powder n salt, mix it well. Allow it to cook well.

Step 4. Add the chopped tomatoes to this.

Step 5. If you are adding eggs, scramble it in another pan n' add scrambled eggs to the above mixture. (I like the texture better this way, but up to you if you want to add the beaten egg directly to the above mixture, you can.)

Step 6. Add the chopped paneer to the above n' mix it well. Leave it to cook for a while. (Ensuring that the paneer does not harden).

Step 7. Add the cubed/chopped capsicum to the above. Mix it well n' allow it to cook for another 3-4mins.

Step 8: Check for salt n' add more if you need it. Sprinkle some garam masala on top n' its ready...:)

Happy Cooking!!!

Dal Makhani

I wasn't particularly fond of Dal Makhani (have on many occasions tasted bad ones) until we went to Mast Kalandar-a North Indian vegetarian food chain popular here in Bangalore. Rj orders for the meal option Phindi Chole almost every time we go there. Along with Chole n' Roti comes this really tiny bowl of Dal Makhani n' I love the texture n' the taste. Its just so so creamy. So I decided if they could make it taste this good, I could at least try making it at home.... :)




I had two choices for recipes to follow, one was from the book Learn to Cook by Nita Mehta and the other option was to follow Sanjeev Kapoor's recipe. As I was about to start cooking, Sanjeev Kapoor's recipe won by a thin margin coz Nita Mehta's recipe called for 'jaiphal powder' as one of the ingredients and I had no clue what that was. Only after I finished cooking did I get a chance to google that....n' found that she just meant Nutmeg Powder...lol

Although my intention is not to specialize on Sanjeev Kapoor recipes, I might just end up doing that at this rate. So here you go...:)




Ingredients:

1. Whole Black Gram or Urad Dal: 1/2 cup
2. Red Kidney Beans or Rajma: 2 tbsp
3. Salt to taste
4. Red chili powder: 1 tsp
5. Ginger: 2 inch piece (chopped)
6. Butter: 3 tbsp
7. Oil: 1 tbsp
8. Cumin seeds: 1 tsp
9. Garlic: 6 cloves (chopped)
10.Onion : 1 large (chopped)
11.Green chillies: 2 (slit into 2)
12.Tomatoes: 2 medium (chopped)
13.Garam masala powder: 1 tsp
14.Water: as required for cooking

Method:

Step 1: Wash and soak sabut urad and rajma overnight in three cups of water. Drain.

Step 2: Pressure cook sabut urad and rajma in three cups of water with salt and half the red chili powder (you can add half the ginger too if you wish) for three whistles. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.

Step 3: Heat butter and oil in a pan. Add cumin seeds.When they begin to change colour, add ginger, garlic and onion and sauté till golden.

Step 4: Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chili powder and sauté till the tomatoes are reduced to a pulp.

Step 5: Add the cooked dal and rajma along with the cooking liquid. Add some water if the mixture is too thick.

Step 6: Add garam masala powder and adjust the salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot.

Best served with rice and roti. I think this recipe is little less richer than the ones which asks for cream as an ingredient and I would call this a really easy recipe. Another surprising thing about this recipe and the Rajma Recipe is that it tastes even better when served the next day. :) Happy cooking!

Soya Chunks Ularthiyathu

I have never cooked with Soya Chunks, no that's not true....I should rephrase n' say I have never successfully cooked with Soya Chunks before today. The first time, I heard about this ingredient itself was around 5yrs back. RJ asked me if I knew how to make anything with Soya Chunks n I was like..."what are Soyachunks?" (really I had no clue). I told him I have never had this back home. Since I was a newbie cook with a lot of enthusiasm n' zero skills back then, I told him I'll make him something with soya chunks. Lets just say it was nightmarish. I had never bought soya chunks after that.

I'm observing lent this year and have been trying to make some new (n' possibly interesting) veggie dishes for RJ, who is, please note not observing lent. :( This is not really easy. Then my cousin, who turned veggie a couple of years back told me about this interesting Soya Chunk Ularthiyathu which is like this perfect substitute for Beef Ularthiyathu for vegetarians. I told her the bad experience I had with soya chunks n she said...."onnu podi, it's really easy, try it!" (can't translate the words "onnu podi" into English n' capture its essence) :)

Then I saw the 2 blog posts with soya chunks on Priya's Blog- Priya's Easy n Tasty Recipes and got really inspired to try it. So here you go...

Ingredients:

1. Soya Chunks – 1cup( cook as per instructions given on the box or cover)
2. Onion- 1 no (big- sliced)
3. Green Chili- 1no (slit) avoid this if you don't want it to be spicy)
4. Homemade Garam Masala- 1tsp ('amma special' from home)
5. Chili powder – 1/2 tsp
6. Coriander powder – 1tbsp
7. Turmeric powder – 1/2 tsp
8. Ginger – 1/2inch piece (crushed)
9. Garlic – 1-2 pods (crushed)
10. Small Onion– 10nos (crushed)
11. Salt – as per taste
12. Vinegar – 1 tsp
13. Mustard seeds – 1 tsp
14. Curry leaves
15. Oil – 2tsp (let's try n' keep this healthy)

Method:

Step 1: Combine the powdered spices- Chili Powder, Coriander Powder, Turmeric Powder, Garam Masala, crushed garlic, ginger, small onion and salt to the cooked soyachunks. Set it aside at least for 10-15mins for the pieces to get marinated well with the spices.

Step 2: Heat oil in a pan, add mustard seeds and curry leaves. Saute the onions and green chili (if using), till it becomes golden brown.

Step 3: Add the marinated soya chunks and cook it covered for at least 10-15mins. (If needed add a little water at this stage.)

Step 4: Stir fry this uncovered on low flame and stirring occasionally till you get a dark color and it is roasted well. If you want you can sprinkle a pinch of garam masala just before taking it off the fire.

This is best served with rice or chapati and some mild gravy dish. Once I made this I realized, this dish is just so much like Beef Ularthiyathu. To those who have never tried Soyachunks, I won't lie and say this is as perfect as BEEF. For me Beef is like the king among meats. It does look so much like beef and but this is definitely more healthy. ;)




Another thing I wanted to let you all know is, Karen, a contributor to a Wiki project called MyCityCuisine.org contacted me a couple of days back asking me if I would consider posting an announcement that MyCityCuisine is currently looking for contributors. I told her well ofcourse! ;)...So fellow food bloggers who are interested, please go to this website.

Mutton Masala- n' my Relocation Challenges

Ok, this post has been living in my draft long enough i guess....i made this a while ago but i was lazy to type the recipe from the book n' it's just been lying there...so i decided to take control of the situation n' type out the whole thing late last evening.

There are just way too many changes happening in my life right now...we are relocating back to india (from bahrain) n' we are slowly selling of things we don't (or rather can't) take back home n' will have to start sending off things home that we want to take back with us....so with all that happening...i'm gonna be fridge-less, oven-less, gasburner-less n' most likely pots n' pans less for a month or a little while longer....imagine that???....i'm dreading the thought...but at the same time it feels like it's gonna be a challenge to win over....lol...so if you guyz don't find me here for a while, or if you find my serving dish n' cooking dish is the same you will know why.....i'll be back with a lot of energy n'zing in sometime....but for the time being i'm thinking what will our meals be like this coming month....so please do wish us well...:)...again this recipe is from my Nita's Mehta's cookbook...so here you go...

Ingredients:

1. Mutton: 500gms (preferably use pieces with bones)
2. Onions: 4 medium (chopped)
3. Ghee or Oil: 5-6tbsp (used only 3tbsp)
4. Bay Leaf: 1no
5. Garlic: 8-10 flakes (crushed to paste)
6. Ginger: 1" piece (crushed to paste)
7. Salt: 3/4tsp or as per taste
8. Red Chili Powder: 3/4 tsp
9. Garam Masala: 3/4tsp
10.Turmeric Powder: 1/2tsp
11.Coriander Powder: 1tsp
12.Cumin Seeds: 3/4tsp (crushed)
13.Tomatoes: 4 large (pureed)
14.Green Chili: 1 (chopped) (the original recipe didn't ask for this)
15. Water: 1cup

Method:

Step 1: In a pressure cooker heat oil or ghee. Add the bay leaf and chopped onions. Stir fry for 4-5mins on medium flame till onions turn light brown.

Step 2: Add ginger garlic paste and fry for a minute

Step 3: Add the mutton pieces and cook for 15minutes on medium heat stirring every few minutes.

Step 4: Add the tomato puree to the above and mix well. Stir for 10-12 minutes on high flame.

Step 5: Add salt, red chili powder, garam masala, turmeric powder, coriander powder and crushed cumin seeds to the above. Mix well and cook for 3-4minutes.

Step 6: Add 1 cup water, mix well and close the cooker. Allow it to cook till 2 whistles. Keep on low heat or another 15mins. Remove from fire. Let the pressure drop by itself.

It's ready, transfer it to a serving dish, garnish and serve it hot with chapathis. Honestly, i was more in love with the picture than the dish itself, but i know a lot of mutton lovers in my family n' would love to make this for them again. The only change i'm gonna make is add some more spice to this. It wasn't spicy enough for RJ. ;)

Our Everyday - Dal Tadka

Dal refers to at least 60 kinds of dishes made from beans, peas or lentils. One of the most common dals in India is made from channa, the Indian chickpea. Another, made of lentils, is known as Masur. It is quick and easy to make and in raw form has a beautiful, orange-pinkish color, hence some people refer to it as red lentils.

I used to use Toor Dal before we moved to Bahrain, but once i started using Masur Dal, i realized this is much more lighter and easier to cook. Now we have Dal Tadka as part of our meal almost everyday. So here you go...

Ingredients:

Makes 4 servings

1. Masur Dal: 1 cup
2. Water: 4 cups
3. Onion: 1 small (Sliced or Chopped)
4. Cumin Seeds: 1/2 teaspoon
5. Turmeric Powder: 1/2 teaspoon
6. Ginger Garlic paste: 1 teaspoon (mix equal parts fresh ginger and fresh garlic)
7. Chili Powder: 1 teaspoon
8. Salt: 1 teaspoon
9. Tomatoes: 2nos (diced or chopped)
10.Green Chilies: 3nos (slit) or 2 nos (chopped)
11.Tamarind Paste: 2-3tsp (optional) or lemon juice (optional)
12.Garlic: 4 whole cloves, (sliced)
13.Dried Red Chilies: 3nos
14.Coriander Leaves: 2tablespoon (chopped)
15.Oil: 1 tablespoon

Method:

Step 1: Wash and drain dal. Boil dal in water with sliced onion, 1/4 teaspoon cumin seeds, turmeric, ginger-and-garlic paste until lentils are soft (usually less than 10 minutes).

Step 2: Mash the mixture and add chili powder, salt, tomatoes, green chilies and tamarind (or lemon) juice. Boil until it is a thick soup (add water as necessary), about 1/2 hour.

Step 3: Set the dal aside and let cool.

Step 4: After it cools, blend the dal in the blender or food processor and pour into large saucepan. ( i avoid this step, i want my Dal as simple n' stress free as possible)

Step 5: Heat 1 tablespoon oil and brown the other 1/4 teaspoon cumin seeds. Add sliced garlic and dried chilies. Brown and pour over dal, add the chopped coriander at this stage and stir. Now its ready to be served with rice or bread.

Lohbia aur Khumbi (Black Eyed Peas with Mushrooms)

Black-eyed peas are called Lohbia in Hindi. Combined with tomatoes and khumbi (mushrooms), lobhia can make a very hearty vegetarian meal. I tried this for the first time and really liked it. This recipe is from the book "Indian Cooking" by Madhur Jaffrey.

Pulses are a part of our everyday food. I used to not like it as much when i started cooking. But now, truth be told, even i enjoy it a lot. Started off with Punjabi Rajma Curry (Red Kidney Beans curry) n' then i started using Moong Dal, Masoor Daal (red lentils), Toor Dal, Black Eyed Peas & Brown n' White Channa regularly. Where i don't like non vegetarian food, RJ just loves it, n' where i love vegetarian food, RJ just hates it. So we had to find a balance somewhere and thankfully legumes came to our rescue. So here you go...

Ingredients:

1. Black-eyed peas: 1 cup
2. Tomatoes: 1cup(chopped)
3. Oil : 1/2 cup (i used only 3tbsp)
4. Cinnamon stick: 1 inch piece
5. Cumin seeds: 1 tsp
6. Onion: 1 cup(chopped)
7. Garlic: 5 cloves (diced)
8. Khumbi (mushrooms): 1 cup (sliced)
9. Coriander Powder: 2 tsp
10.Cumin Powder: 1tsp
11.Turmeric Powder: 1/2 tsp
12.Cayenne: 1/4 teaspoon (i didn't have this so i added nearly a tsp of kashmiri chili powder instead)
13.Coriander/Cilantro Leaves: 2tbsp
14. Salt: as required or 1tsp

Method:

Step 1: The first thing you must do is soak the lobhia in water over night or for 7-8hours. This will make the beans soft and manageable.

Step 2: Then, boil pre-soaked lobhia for 40 minutes or until very soft. (i cooked them in a pressure cooker instead for 15-20 minutes on medium flame, i added salt along with this)

Step 3:Then, briefly boil tomatoes, peel off skin, and chop into large chunks.

Step 4:Heat oil in a kadai (frying pan) and add cumin and cinnamon. Soon after, add garlic and onions.

Step 5: Once the onions turn golden brown add khumbi (mushrooms) and fry for 5 minutes.

Step 6: Add the tomatoes, coriander powder, cumin powder, turmeric powder, and cayenne. Cover and cook for 15 minutes, till the oil separates. (i added the powders first to ensure that the masala is cooked well and only then did i add the tomatoes.)

Step 7: Add the cooked lohbia to the above stir it to mix well and leave it covered for another 15minutes. (the water in which the lohbia was cooked can be added along with this according to the consistency of the final gravy that you require.)

Check for salt n' add more if required and add the chopped cilantro, stir well and let it sit on low heat for another 5 minutes and it's ready. This is best served hot with rice, chappathi or Naan...

It's only recently that i read about the event My Legume Love Affair and i'm sending this post for the 22nd edition of the event hosted by Ruchikacooks.


Also, sending this to the Vegetable Marathon Event- Beans hosted by Anita's Kitchen.

Chettinad Egg Kurma

I have been making my Egg Masala Dry for what seems like forever and last week i decided it's high time i tried something else with hard boiled eggs. I have the book '50 Best Curries of India' by Camellia Panjabi and decided to give her recipe Egg Kurma Chettinad a try. She mentions that this recipe is adapted from the home of Mr.A.Ramaswamy, who is the Raja of Chettinad. I expected it to be far more spicier than it actually turned out to be, i think it's coz i used Kashmiri Chili Powder instead of the normal chili powder. But this recipe is definitely something i'm gonna treasure.

Ingredients:

1. Eggs (hard boiled): 6nos
2. Coriander Powder: 3tsp
3. Chili Powder or Paprika: 1 1/2tsp (i used kashmiri chili powder)
4. Fennel Seeds: 1tsp
5. Cumin Seeds: 1tsp
6. Turmeric Powder: 1/2tsp
7. Fresh Ginger: 1/2inch piece
8. Garlic Cloves: 2nos
9. Coconut Milk: 200ml (she mentions that you can alternatively use 100gms of grated or desiccated coconut instead.i used ready coconut milk as i find it easy)
10. Oil: 2tbsp
11. Fenugreek Seeds: 1/2tsp
12. Fennel seeds: 1/2tsp (second lot)
13. Cinnamon Sticks: 2 inch piece
14. Onions: 225gms (finely chopped)
15. Tomatoes: 225gms (finely chopped)
16. Salt: as per taste
17. Lime Juice: of 1/2 a lime (i didn't use this)

Method:

Step 1: Peel the eggs and halve them lengthways

Step 2: Put coriander powder, chili powder, fennel and cumin seeds, turmeric powder, ginger and garlic into a blender with 2 tbsp water and puree into a thick paste.

Step 3: If you are using coconut instead of milk, put the coconut into a blender with 400ml of warm water. Liquidise, then strain the coconut milk and set aside.

Step 4: Heat the oil in a kadai/wok and fry the fenugreek seeds, fennel seeds and the cinnamon for 10seconds. Add the onion and fry until lightly coloured. Add the spice paste and saute for 7 minutes. (It will darken in colour since it contains a lot of coriander.) Add a few drops of water if it sticks to the bottom of the kadai. Then add the tomatoes and saute for another 2-3minutes.

Step 5: Add 600ml (1/2pint) of warm water with salt to taste, cover and simmer for 20 minutes, to make a smooth gravy. just before serving, add the coconut milk and bring to boil. Add the lime juice, taste and add more salt if necessary, and gently lay in the hard boiled eggs with the yellow facing upwards. Carefully scoop into a serving dish.

If you want to freeze this curry, omit the coconut and eggs, but add lime juice and salt and freeze. Then use it to make egg curry as and when you need, topping it with coconut milk at the time of reheating.

I deviated from the above recipe only to the point where i boiled the eggs along while i was browning the onions and also made the paste in the blender in the meantime. I added the halved eggs only in the serving dish instead of just before serving. Like i said this recipe is definitely a keeper.

p.s: this is my first photograph that is accepted at (the other famous food porn website-) TasteSpotting. I'm thrilled!

Rogan Josh

I have never cooked mutton in my kitchen before n’ in all honesty can’t even say I have eaten mutton. RJ eats it, but very rarely. We had been to a barbecue last weekend, our first time by the beach n’ RJ n’ Jeff did some novice fishing too, RJ caught his first fish (one of the smallest I have seen getting caught fishing) but we thoroughly enjoyed the night. In retrospect I’m thinking I should’ve taken more snaps of the food served that day, but I haven’t taken many snaps. We barbecued prawns, tofu (for me, didn’t get paneer), mutton n’ chicken n’ for the sides had a sour cream potato salad, couscous salad and some bread. It was a feast considering we were by the beach. Thankfully it was not windy or hot, the temperature was just right.

As usual I’m digressing, what I wanted to say was RJ just loved the mutton chops that were barbecued that night n’ this weekend when we were doing our shopping, I told him maybe one of these days I should try making something with mutton too. He enthusiastically told me to buy some mutton n’ try something the same day, I was thrilled to the say the least. So I got a packet (this was the least complicated I thought, as I know next to nothing about how to buy mutton) of fresh Pakistani Mutton Chops (I had to remove the fat before cooking).

You know what I found most surprising when I was cooking the meat? The distinct aroma, for some reason I have always associated a raw n’ strong smell to mutton, but that wasn’t the case at all, I actually enjoyed the smell n’ RJ finishing off four pieces in one go....that made me feel great. :) That is also one reason why the snap looks the way it does, I forgot to take snaps once I finished cooking, it was already so late. :( I literally had to make RJ wait before his second helping to get this shot. Another recipe I followed from Nita Mehta’s book…so here you go…

Ingredients:

1. Mutton: 500 gms (you needn’t use chops)
2. Ghee/ Oil: 7 tbsp (this is what the recipe calls for but I used only half of this)
3. Cloves: 3nos
4. Cinnamon Stick: 1 inch piece
5. Black Cardamom: 2nos
6. Bay Leaf: 2nos
7. Asafoetida (hing): ½ tsp (dissolved in 1tsp water)
8. Fennel Seeds: 1 ½ tsp (powdered)
9. Dry ginger powder: ½ tsp (I didn’t have any so didn’t use this)
10. Ginger Paste: 1tsp
11. Onions: 4nos (ground to paste)- I never grind onion in a mixer, I never like the taste when I do this. So instead I finely chop the onions and fry them well.
12. Red Chili Powder: 1 ¾ tsp ( I used Kashmiri Chili powder considering the dish is a Kashmiri specialty)
13. Salt: as per taste or 1 ½ tsp
14. Black Pepper Powder: ½ tsp
15. Green Cardamom: 7nos (powdered)
16. Yogurt: ¾ cup (the recipe says ‘optional’, but I did use it) beat well till smooth.
17. Water: as required
18. Saffron: dissolved in water (I didn’t use this)

Method:

Step 1: Heat ghee/oil in a cooker. Add cloves, cinnamon, black cardamom and bay leaf. Fry for 1-2 minutes.

Step 2: Add the mutton pieces and hing water. Fry for 15-20mins till well fried. The mutton should become brownish in colour.

Step 3: Heat a little oil in another kadai and add the chopped onions and fry till lightly brown and add fennel powder, dry ginger powder, ginger paste, red chili powder, salt and pepper and sauté for a minute more. Allow the masala to cook.

Step 4: Add the above to the mutton in the cooker. Stir for a minute or 2 and reduce heat and add powdered cardamom and curd. Keep stirring till it boils.

Step 5: Add ½ cup water. (the book calls for only half a cup of water but if you want the dish to have more gravy, I think you should add at least 1cup) Close the cooker and allow it to give 2 whistles. By now the mutton should have become tender.

Step 6: Open the cooker once the pressure drops. Keep on low heat for another 10minutes (especially if you think there is more gravy than you need). Add saffron and simmer for another 2-3minutes and serve hot.

Chicken Bharta

Honestly, I wasn't sure about the snap i'm putting up. But the recipe is good and turns out really well. So i couldn't resist putting it up. I was so late for work, there was just no time for my average effort at creativity. Maybe the next time i make this dish, i'll have some more time for a better snap...:)

So coming back to the recipe, i feel like i'm rediscovering 'Nita Mehta' all over again, i mean i have had her cook book with me for over 5yrs n' have taken it out rarely. So anyways, thats my mistake, now that i have taken it out, i'm finding such really nice recipes in there. I had separated the boneless pieces when i was making my Chicken Karahi and used those pieces to make this dish. So here you go...

Ingredients:

1. Chicken (boneless): 500gms (cubed)
2. Onions: 3 nos (chopped)
3. Saboot Dhania (coriander seeds): 1 ½ tbsp
4. Dry Red Chili: 2nos
5. Ginger: 1 ½ inch piece (chopped)
6. Garlic: 10 flakes (chopped)
7. Tomatoes: 3nos (chopped)
8. Tomato: 1no (puree in a mixer)
9. Garam Masala: 1tsp
10. Coriander Powder: 1tsp
11. Amchoor: ½ tsp
12. Green Chilies: 2nos (whole)
13. Coriander: 2tbsp (chopped)
14. Kasthuri Methi: 2tbsp
15. Oil: 5tbsp
16. Salt: to taste

Method:

Step 1: Put coriander seeds and red chilies on a tawa. Keep on fire and roast lightly till it just starts to change color. Do not make it too brown.

Step2: Crush the coriander seeds to split the seeds. Break the red chilies with hands into small bits. Keep aside.

Step3: Heat oil in a wok and add chopped onions, cook it till golden brown.

Step 4: Add crushed coriander seeds, ginger and garlic. Stir for a minute or so.

Step 5: Add chicken and stir fry for 4-5minutes on medium heat.

Step 6: Add chopped, pureed tomatoes and red chilies to the above and cook for another 4-5mins.

Step 7: Add salt, garam masala, dhania powder and amchoor. Mix well. Cover and cook on low heat for 6-8minutes.

Step 8: Lower the heat, stir, add whole green chilies, coriander leaves and kasthuri methi leaves. Cook for another 4-5minutes or till done and serve hot.

Darbar Ki Karahi

Ok...i know i had declared my previous chicken curry recipe to be the easiest ever. But trust me this is equally easy...and what i loved the most about this recipe is that (apart from the fancy Indian name that is) the texture of the gravy...it looks like it's straight from an authentic Indian restaurant. Karahi Chicken is simply put chicken cooked with tomatoes and cilantro. Honestly, one of the best chicken recipes i have ever tried, my sister has already made it thrice...well the recipe sounds so simple you have to try it...:)..so here you go....


Ingredients:

1. Chicken: 500gms
2. Tomato: 500gms
3. Onion: 1no (sliced)
4. Kasturi Methi Leaves: 1 tbsp
5. Ginger Garlic Paste: 1tbsp (preferably fresh)
6. Turmeric Powder: 1/2 tsp
7. Chili Powder: 2tsp (i used kashmiri chili powder)
8. Salt: as per taste or 1tsp
9. Green Chilies: 5nos (3 whole and 2 slipt in the middle)
10.Coriander Leaves/Cilantro: 1bunch
11.All spice Powder: 1/2 tsp (i used garam masala)
12.Lemon: as per taste
13.Oil: 1/2 cup
14. Water: 1/2 cup (use more according to how much gravy you want)
14.Ginger: cut into thin strips for garnishing (optional)

Method:

Step 1: Deep fry chicken until it cooks a little. Roughly 10-12mins.

Step2: Fry onions till brown, add methi leaves (on law flame) add turmeric powder, chili powder, salt, ginger garlic paste. Allow the masala to cook well.

Step 3: Add the chopped tomatoes (add just a little water if required)

Step 4: Add the chicken pieces to the above. Add water and cook for 15 minutes covered.

Step 5: By now you should get a nice rich gravy.Add the green chilies, coriander leaves & all spice powder/garam masala. Stir well, leave it on the flame for another minute or 2 and its ready.

Squeeze the lemon juice over the curry just before serving otherwise it will spoil the taste. :) Best served with Ghee Rice, Pilaf or any Roti or Chapathi...

Punjabi Paneer Makhani

I was going to make Chicken Kadai, but the lady who comes to help me with cooking n’ cleaning (she comes 3 days a week) was coming today n’ she doesn’t touch non-veg (at all) so I thought might as well make something I can take her help on. I wish I hadn’t asked for her help, I asked her to make tomato puree in the mixer grinder n’ a portion of my kitchen was splattered with tomato puree, she had stuffed too much into the small jar n’ hadn’t closed the lid properly before turning it on. :( So anyway we had a lot of cleaning work along with cooking in the 90mins she comes to work….so I got busy with cooking n’ she got into cleaning. I like finishing my cooking for the day in the morning before I go off to work that way when I reach home I don’t have a mountain of work waiting for me.

The first recipe book I ever bought was Nita Mehta’s Indian cooking. The reason I got it was to learn some north Indian cooking for my husband….i have never tried this recipe before n’ it’s shame that I hadn’t tried it before….there is something so alluring about a simple recipe. I guess after all that struggle (in my case just mental) today morning when a dish comes out well, that’s rewarding enough. I have deviated from the original recipe a little, but I have clearly mentioned them so you can avoid those steps if you feel like it. Do try this recipe…its really nice.

Ingredients:

1. Paneer- 250 gms ( cut into cubes)
2. Tomato- 500gms (I used only 3medium ones) or (if you are using ready made tomato puree I guess ¾ or 1 cup will do)
3. Cashew- 3 tbsp (coarsely crushed)
4. Jeera- 1tsp
5. Ginger Garlic Paste- 2tsp (preferably fresh)
6. Ghee/ Oil- 2tbsp (I used a non stick pan n’ used only 2tsp)
7. Kasturi Methi leaves- 1tbsp
8. Tomato Ketchup- 1tsp
9. Kashmiri Chili powder- ½tsp (reduce the amount if you are using ordinary chili powder)
10. Coriander Powder- 2tsp
11. Garam Masala- ½tsp
12. Milk- 1 ½cup
13. Cream- ½cup (optional)
14. Salt- 1tsp or according to your taste
15. Water- as required
16. Oil- 3tbsp (to lightly fry the paneer cubes, again this step to fry paneer is not there in the original recipe, I thought I’d like it better if its ever so lightly fried)
17. Green Chili- 2nos (finely sliced) the original recipe does not ask for this, but I was scared the sweetness of the dish won’t suit us, so you can skip this if you want.
18. Sugar- as required or ¼ spoon (this is not there in the original recipe either)

Method:

Step 1: Soak the cashew pieces in hot water (half a cup) for 10-15mins. Adding a little water (2-3tbsp) grind the cashew into a thick paste. Keep it aside.

Step 2: If you are making Tomato puree at home, cut each tomato into 4 and boil it for 5mins in half a cup of water. Keep it aside to cool. Make a thick paste in the grinder.

Step 3: Fry the paneer cubes in oil and keep it aside.

Step 4: In a pan heat Ghee and add jeera to it. Once jeera turns brown add the ginger garlic paste to this and fry it till the color changes.

Step 5: Add the tomato puree to this and fry it. (till the mix becomes dry and dark in color n oil starts oozing out) I added my chopped green chili and fried it along with the puree.

Step 6: Add kasturi methi and tomato sauce to this. (on low fire)

Step 7: Add coriander powder, chili powder, garam masala, and salt. Since I had reduced the amount of ghee to 2 tsp I had to add some water at this stage as the mixture was really dry. Stir it till the masala is cooked well.

Step 8: Add the cashew paste to this n’ mix well. Taste it to see if its too sour n’ add a little sugar to balance the taste.

Step 9: Heat the milk to be added (just 1 min in the microwave will do) and pour the warm milk into the above. Stir well. The original recipe asked us to keep the gravy aside to cool n’ then add the milk. But I figured adding hot milk to the hot gravy will do the trick as I was running out of time.

Step 10: At this point the gravy will look really rich n’ thick n’ smell nice. Add the paneer pieces to this gravy stir it for another 4-5mins. The curry is ready.

Step 11: If you are adding cream, do so at this stage and stir lightly (more like folding). And take off the fire immediately. Add a dash of cream on top before serving.

I'm posting this recipe before my husband eats it for lunch today, normally i will wait for his verdict. But i'm sure he will love this with chapathi..:) I think this will be best served with Chapathi or Tandoori Roti or Jeera Rice...

Rajma - Red Kidney Bean - Indian Curry

This is one dish i can make n' make it well even in my sleep. I have made this a countless number of times as my husband loves it. Infact i made this for him even before we got married n' i'm sure one of the major reason for us being married today is my rajma curry....;)

So here we go.....
Ingredients

Rajma: 1 1/2cups (soaked overnight or at least for 6-7hrs)
Water: 6-7 cups (at least)
Onion: 2 nos (medium)- (finely Chopped)
Ginger Garlic Paste: 1 1/2tsp (preferably fresh) (if u are using ready made i guess 1 tsp will do)
Tomato- 1-2nos (Chopped)- puree it if you like... might taste better...
Cream/ Curd: 1 tbsp (optional)
Salt- as per taste
Oil: 3-4tbsp (the recipe book i had consulted 4yrs ago said some 6tbsp)
Coriander/Cilantro Leaves & Green Chili: for garnishing

MASALA POWDER

Chili Powder: 3/4tsp

Turmeric Powder: 1/4tsp

Coriander Powder: 2 tsp

Garam Masala: 1tsp

Amchoor: 1/4tsp (optional) but adding it brings a great flavour
FRESH GARAM MASALA
Black Pepper Corns: 4-5nos
Cardamom: 2nos
Bay Leaf: a small piece
Cinnamon: 1 small piece
Cumin Seeds: 1/2 tsp

Method

Step 1: Pressure cook the soaked rajma for 30mins on low fire. I cook it with salt as i think it tastes better this way.

Step 2: Grind fresh garam masala (preferably by hand in a mortar and pestle). Add oil into a hot wok and add this ground garam masala once the oil is hot.

Step 3: Add chopped onion and the ginger garlic paste. Fry it well so that the raw taste won't remain.

Step 4: Add all the masala powder to this. Add a little water from the water in the cooked rajma. If you are cooking the rajma and making this gravy at the same time then this won't be possible, if so then add just a little plain water. Cook it till oil separates.

Step 5: Add chopped/ puree tomatoes. Fry it till its really soft and squash the pieces if any with a spoon.

Step 6: If you are adding cream or curd...add it now. The color of the gravy will turn a light brown at this point. Stir it for a min or so n' it will turn back into the dark brown color.

Step 7: I add some cooked rajma to this gravy at this point n' mash it up together to get a thick paste. Ok...this step can be avoided too...but somehow i like doing this. ;)

Step 8: Add only the beans to the gravy and cook for a while, stirring to get the flavour on the rajma. Add the extra water from the cooker and leave it covered for 10mins of so. Add enough water to form a thick gravy (keeping in mind that it will thicken once it cools).

This is ready to serve with some garnish. It tastes really good with Indian Chapatti and plain rice and i almost always serve it with an easy cucumber salad. My husband is does not eat most of the veggies everyone likes (if cooked), but if given as a salad (those that can be used for a salad) he will finish the whole thing without any problems. ;) I also use the same ingredients and follow the same steps to make Lobia (Black Eyed Peas- Indian Curry).