1/31/13

Chicken Lollipop



Chicken Lollipops are one of my favorite Indian Chinese dishes. If these babies were not fried, I would make them everyday. Perhaps I could bake them next time!!


Ingredients and Method:

Step 1: 4 chicken wings, makes 8 lollipops. Wash, pat dry and skin the chicken wings. Make chicken lollipops ** See below.

Step 2: Marinate the chicken in the following ingredients.  Rub well using your hands and set aside for 1 hour.

1/2 tsp ginger garlic paste
1/2 tsp vinegar
3/4 tsp soy sauce
Pinch of red food coloring
1 tsp ketchup
1 tsp chilli garlic sauce or sambal olek

Step 3: When ready to fry, make a batter with the following ingredients:

4  tbps corn starch
2 tbsp all purpose flour
Salt and Black pepper
1/2 of beaten egg
Make a thick batter set aside.

Step 4: Heat oil and when hot turn to medium heat.  Fry the lollipops by dipping in the batter. Fry it until browned on medium heat. Do not rush this process because the chicken will remain uncooked on the inside. Set aside on a paper towel. Reserve any batter that remains.

Step 5: Making the sauce.

1/2 tsp ginger garlic paste
1/2 finely chopped small red onion
4 scallions, white portion and green portion separated
1 tsp soy sauce
1 tbsp green chilli sauce
1 tbsp red chilli sauce
1 tbsp chilli garlic sauce
1 to 2 tbsp ketchup
Salt/Sugar
Remainder of the batter: By now the batter will thicken up quite a bit, add some cold water and whisk with a fork.

Heat oil.  When really hot, add the ginger garlic. Stir right away so that it doesnt burn. Add the chopped red onion and white portion of the scallions. Keep working your spatula.  Add the green part of the scallions.  When slightly cooked, add the soy sauce, green chilli sauce, Red chilli sauce, chilli garlic sauce or sambal olek, ketchup, salt, and pinch of sugar. Keep the heat on high and keep working your spatula. at this point, i added remainder of my batter that I mixed with water to the pan. The contents will thicken right away when you add the cornstarch.  So add a little more water and keep working your spatula. I added a little more red food coloring at this point because the color was brownish at this point. Adjust seasonings as per your taste.

Add the lollipops to this sauce and toss gently. Serve the lollipops hot with remainder of the sauce on the side.

Note: The thing to remember with Indo Chinese food is that you have to follow your taste when adding these ingredients using this recipe as a template. Garnish with some green onions.



How to make Chicken Lollipops:
1. Cut the chicken wings at the joint
2. Remove the skin
3. Using a knife gently loosen the fibers and muscle attached to the top of the chicken. When loosened, push the meat down with your fingers to make a ball at the end.
4. For the part of the wing that has two bones, remove one bone off. And then follow Step 3 again.

4 wings will give you 8 lollipops!
 

1/30/13

Tadka Dal






Step 1:
1/4 cup masoor dal
1/4 cup toor dal

Wash the dal several times until water runs clear. Pressure cook it for about 6 whistles. When you are able to open the cooker mix well so its mushy

Step 2:

Heat ghee. Add mustard seeds when they sputter add asofoetida. Turn the heat to low.  Add half the curry leaves and let them crisp up a little. Add the onions and cook until slightly browned. Add the tomatoes and mix well. cook for a couple minutes and then add the turmeric powder and mix. Quickly add the cooked dal and stir. Add a little water and mix. Season with salt and brown sugar and red chilli powder.  Let it come to a boil.  Turn the heat off.

Step 3:

Heat ghee in a tempering pan.  On low heat, add the cumin seeds and wait a few seconds. Add the curry leaves and red chilies and wait a few seconds. Add the garlic and roast till slightly browned. Pour gently over the dal.

Serve with rice.

1/29/13

Kolambichi Sheer- Shrimp Curry




 

This is a relatively simple Manglorean style shrimp curry - its spicy and tangy at the same time. And brings fond memories of my grandmother's kitchen.

Ingredients and method:

10 to 15 shrimps, deveined, washed, patted dry and marinated with salt, a little red chilli powder and a little turmeric powder
1 tsp coriander seeds
8 to 10 whole black pepper corns
1/2 of small onion for the paste and 1/2 small onion for the tempering
1/4 tsp turmeric
1/2 tsp red chilli powder
1/4 tsp tamarind
1 coconut milk can
1 medium tomato, sliced lengthwise
Cilantro and Salt

1. Blend coriander, onion, black peppercorns, turmeric and red chilli powder and tamarind with a little bit of coconut milk to a smooth paste. Now add the remainder of the coconut milk and blend again.
2. Heat oil. Add 1/2 of the finely chopped onion and stir until translucent.
3. Add the tomatoes and sautee for a few minutes.
4. Add the above made paste and mix well and let come to a boil.
5. Add the shrimp, turn the heat to medium and cook for a few minutes until shrimp is cooked.
6. Add coriander leaves to garnish.


Note: Since the shrimp is already a bit salted, adjust seasoning accordingly. The color of this curry should be yellow orangish as shown. If your tamarind is really black, it will change the color of the curry. If the authentic color matters to you then add less tamarind and make it tangy with some lime juice.

Panchamrut


Well today I bring you something different, something unique from a Saraswat Brahmin kitchen. This is called Panchamrut - a spicy tangy dish made from peppers generally made during poojas or festivals not to be confused with the milk prasad that is given at poojas which is also called panchamrut. The picture does not do justice to the fingerlicking taste of this dish. Its definitely a must try!  Credit for this recipe goes to the best cooks of Austin - Hema maushi and Shubhangi mami!!

Ingredients and Method:

2 Salan ki Mirchi peppers or Green Peppers, deseeded and chopped into bite size pieces
1 green chilli
1/4 tsp mustard seeds
Dash of asofoetida
1/4 cup coarsely ground peanuts
2 tbsp brown sugar
1/4 tsp tamarind
Chopped Cashews - 10
Kala Masala - 1/4 tsp (or more as per your taste)

Coconut paste: First roast the following two ingredients on low flame for a few minutes or until light brown color and make a thick paste of them by adding very little water.
Shredded dry coconut - 1/4 cup
2 to 3 tsp sesame seeds

Heat oil.  When hot add, 1/4 tsp mustard seeds. When they sputter, add a dash of asofoetida and cut green chilli. Add chopped peppers and sautee for a few minutes on medium heat.  Add 1/4 tsp turmeric powder and sautee for a couple minutes. Add the coarsely ground peanuts and salt and mix well. Sautee for a few minutes . Add 2 tbsp brown sugar. Add tamarind pulp and mix well. Add a little water and cook for a few minutes. Add some cashews. Add the dry coconut and sesame seeds paste.  Add Maharashtrian Kala Masala or Goda Masala.  Stir well and let cook.

Note: Keep all the ingredients ready because there are so many steps to this. You dont want to overcook the peppers as they get added early on!

1/25/13

Indian Coastal Cuisine

Indian Seafood Recipes

The next best thing to my wonderful husband is my Seafood!!! Okay fine, I will be honest,  sometimes the seafood takes priority over him too. Like when I am in India and my aunt cooks a pot full of delicious crab curry or when I am chowing down my bombil fry or when I have to literally kick him out of the house so I can cook Karandi Fry or Sukhe Bombil Koshimbir. For those who have not heard of these dishes, but love seafood, let me assure you, its like going to heaven and back.

So here is my attempt to capture all the wonderful seafood recipes from the coastal regions of India.  If you look at it, most recipes have the same ingredients - coconut, tamarind, kokums, etc - but small variations from different regions ex adding curry leaves or the way the coconut is added - roasted or coconut milk, bring about the variations in these recipes.  I have tried to accumulate a list of recipes based on different coastal/regions of India.


- Malvani fish curry
- Mori Masala
- Fried Bangda
- Bombil Fry
- Fish koliwada
- Shrimp Tikhale
- Kolambichi Sheer
- Teesracha Sukh
- Kolambi Bhaat
- Kurlicha Sukha
- Sukkat Masala
- Paplet Fry
- Kolambi Fry
- Kolambicha Sukha
-  Sol Kadhi
- Bangdyachi Koshimbir
- Fish Ambotik
- Paplet Kalputi
- Fish Udamethi
- Kolambicha Kalvan
- Kolambicha Bhujna
- Paplet Hirva Masala
- Shrimp Balchao
- Fish Xacuti
- Shrimp Vindaloo
- Lobster Masala


Shrimp Recipes:

1. Kolambichi Sheer
http://slurpnburp-mithu.blogspot.com/2013/01/kolambichi-sheer-shrimp-curry.html









 

1/24/13

Paneer Bhurji



Ingredients:

I. Tadka:
1 bay leaf
1 inch cinnamom stick
1/4 tsp cumin seeds
1/4 tsp fennel seeds

II. Onion Tomato Paste:
2 medium onions finely chopped
4 tsp tomato paste, heaping tsp
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder
3 tsp Shaan Tandoori BBQ Masala
Salt

III. Paneer:
Brought to room temperature and shredded

IV. Heavy Cream (1/2 cup)

Method:

1. Heat oil and add the I. Tadka ingredients.
2. When aromatic, add the II. Onion Tomato paste ingredients starting with onions first, when browned, add the tomato and add a little water and stir until well incorporated. Add the remainder of the II. ingredients and cook for a good half hour until the onions and tomato paste is turned into one big mush. You will have to add a little water at a time to keep the mixture going. At the end the paste should not have any water. Check the seasonings before you add the paneer.
3. Add the paneer and heavy cream.
4. Mix gently keeping the shredded look of the paneer intact. Cook covered on low heat for 5 to 8 minutes.

Serve with naan or roti.

Note: Add heavy cream a little at a time. I have suggested 1/2 cup but add accd to your taste. 
 

1/23/13

Machli Tikki - Fried Fish Bites

A very simple pan fried fish recipe:

2 filets of catfish, butterfly cut
1/2 tbsp garlic ginger paste
1/2 tbsp turmeric powder
1/2 tbsp red chilli powder
1 tsp tamarind pulp
A little mint chutney (take a few mint leaves crush them and add to the marinade)
Salt to taste

Rice flour and Rava (Semolina) to coat

1. Wash and pat dry the fish. I always butterfly cut my fish at its thickest part. So cut the fish filet into half. And then butterfly cut the parts that are thick.
2. Drizzle some olive oil and marinate the fish with the ingredients above.
3. Set aside for 30 minutes in the fridge. Bring to room temperature before frying
4. Coat all the fish filets in the mixture of the flour and semolina and keep ready. Heat oil and add the fish to the pan. Keep heat on medium. Cook for 4 minutes. Flip and cook for another few minutes. Now turn the flame to low and cover and let it steam just a little to ensure its cooked all the way. 
5. Remove the lid and let cook for  a few more minutes on low so they crisp up.

Serve hot.
 

1/22/13

Aleevache Ladoo

 
 Aleev seeds are nutritious bitter seeds that are used in many cultures in cooking. I only found out about them when my mother made ladoos or sweet dessert balls from them. They are packed with Vitamin A and C and folic acid which are necessary for post partum women.  Aleev seeds are consumed are claimed to aid in breast milk production. And from my personal experience, I can surely say that "this works". I brought my aleev seeds from India as a little supply of them goes a long way.
 
When I researched online, I found that Aleev is similar to watercress seeds. Watercress seeds can be bought from organic stores here in the US. But, I cannot strongly confirm both are indeed the same as I have not tried the watercress seeds here.
 
 
 
 
 These ladoos are so delicious and are not just for post partum women!
 
1/4 cup aleev soaked in 1 cup of water for 6 hours
1 cup shredded coconut
3/4 cup shredded jaggery
3/4 cup rava or semolina
8 to 10 cardamom pods, remove from the shell and powder
1/2 tsp nutmeg, shredded
1/4 cup coarsely ground walnuts
1/4 cup coarsely group khareek (dried dates - available at Indian grocery stores!)
1/4 cup coarsely ground almonds
 Ghee
 
1. Heat some ghee in a pan. Roast the rava or semolia on low heat until fragrant.  Set aside.
2. In the same pan, add the soaked aleev seeds. Add a few tbps of water and cook the seeds constantly working your spatula until all the water from the seeds is evaporated. (the water that you soaked the alieev seeds in)
3. Add the shredded coconut to the pan and stir for 5 minutes.
4. Add the jaggery and keep stiring/mixing until the mixture becomes thick.
5. Then add 1/4th cup water and continue cooking until its bubbly.
6. Then add the roasted rava to the pan and 1 tbsp of ghee - then stir and mix well.  Cover and cook on low flame for about 5 to 7 minutes. Add the cardammom, nutmeg, almonds, walnuts, and khareek/dates and mix well. Cover and cook for another few minutes until the mixture thickens up. Uncover and set aside to cool for about 20 minutes.  
7. Make ladoos with your hands. Makes about 25 medium size ones!
 
 
 


1/21/13

Shepyacha Pani - Dill Seeds Concoction


Note: Shepa or Dill Seeds can be found at an Indian Grocery store.

1/18/13

Chicken Jalfrezie



An Indian dish that hails from when the British ruled India, Jal frezie means a quick, spicy stir fried dish. I have shown a dry jalfrezie made with paneer or cottage cheese. This preparation is a curry style that one can consume with roti or rice. Since this dish is supposed to be spicy, there is an abundance of chillies and chilli powders. Adust seasonings to your taste! Happy Eating.


Method and Ingredients:

2 small chicken breasts, cut into pieces
1/4 red pepper, deseeded and cut ino squares
1/4 green pepper, deseded and cut into squares
1/4 red onion, deseeded and cut into squares
2 green chillies, slit and cut lengthwise
2 medium onions
1 tbsp ginger garlic paste
1 tbsp kasoori methi
1/2 tsp turmeric powder
1/2 tsp red chilli powder
4 tbsp tomato paste, mixed with a little water
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4  tsp garam masala powder
Pinch of cardammom and cinammon powder
Little vinger
Cilantro

Prep by marinating the chicken: Wash and pat dry chicken. Drizze olive oil.  Add 1/4 tsp each of red chilli powder and turmeric, a little salt, and mix well.  Set aside.


1. Heat oil in a pan. Add the green chillies and sautee.
2. Add ginger garlic paste and roast - do not burn
3. Add kasuri methi leaves and roast -Work fast as these contents can burn easily
4. Add the chopped onions and mix well.
5. Add turmeric and red chilli powder
6. When onions are soft and the masalas are mixed in well, add the tomato paste mixed with water, mix well and keep stirring till the masala incorporates well. You may have to add a little water at a time to cook the onions and tomato paste to one incorporated mush! Add all the other spices now - cumin powder, coriander powder, garam masala, a pinch of cinnamom powder, a pinch of cardammom powder and salt. 
7. Its time to add the chicken pieces. But make sure there is no water at this time. Lets roast the chicken in the masala on high heat so we can brown the meat at bit. After stir frying the chicken pieces for a few minutes, add a little water, add the veggies and mix well.
8. Cook uncovered for 4 to 5 minutes till the chicken and veggies are coated well with the masala.
9. Add some vinegar. Garnish with cilantro.

Note: You can even blanche (meaning add contents in hot water to partly cook them) the vegetables ahead of time. Do not overcook the veggies - they have to have a light crunch to them.
 

1/16/13

Paneer Jalfrezie

Paneer Jalfrezie is an Indian version of a stir fry. However, I have seen dry (low fat) and gravy style (with cream) versions of this dish. This recipe is a low fat one that was shown on Sanjeev Kapoor's show. You can even make kati rolls/burritos with this preparation.

Ingredients and Method:

7 oz paneer cubes, cut into small bite size pieces - found in Indian grocery stores
1 medium red onion
1/2 tsp chopped garlic
1/2 tsp chopped ginger
Half red pepper, deseeded and cut lengthwise
Half green pepper, deseeded and cut lengthwise
Half yellow pepper,  deseeded and cut lengthwise
1 tomato, pulp removed completely and cut lengthwise
1/4 cup lengthwise carrots
Spices:
1/4 tsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp vinegar
Salt
Cilantro for garnish


1. Heat oil in a skillet. When hot, add cumin seeds. Add the ginger and garlic and roast for a few minutes.
2. Add onions cut lengthwise. Cook them for a few minutes - should be cooked but not too mushy
3. Add the carrots and let cook for a few minutes
4. Add all the peppers and continue tossing. Add the paneer.
5. Add all the spices and salt - let cook
6. Add vinegar and cilantro

Serve right away as the recipe gets dry over time. Best consumed with Kawan Paratha.

Note: Like every stir fry the veggies should not be too soft. Cook on med to high heat and keep tossing the veggies. I found this recipe a little dry if it is to be consumed with chapati or paratha. So, toward the end I added a little water and then let cook for a few minutes till the water is a bit reduced.

Note:I like my paneer a little stir fried. So before adding to the pan, I stir fried the pieces in a flat skillet in some oil.

Note: One can add beans, peas, asparagus, baby corn any veggies to this dish. Adjust the seasonings accordingly.
 

Jeera Rice - Microwave recipe!


Ingredients and Method:

1 cup Basmati rice
1.5 tsp cumin seeds
Ghee

Spices:

1 star anise
1 inch stick of cinnamon
2 cloves
1 cardammom, opened
1 bay leaf


1. Wash rice several times under runing water in a microwave safe bowl.  Soak the rice in water for 5 to 8 minutes. Drain water. 
2. Now add 2.5 cups of water.  Add salt and drizzle some olive oil and mix gently otherwise rice will be tender and break.
3. Cook in the microwave for 15 minutes - if water is still remaining cook again for another 5 minutes and repeat. If  Since microwave times vary, you may have to trouble shoot a few times to get it right but this method is so easy. If at the end of 15 minutes you feel the water is less and rice is still uncooked, add a little more hot water to the rice and cook.
4. Set aside. After a few minutes, pour gently in a flat pan to let all the steam escape to keep the rice dry. Let cool completely
5. Heat ghee in a pan. Add the spices. When aromatic, add the cumin seeds. When they sputter, add the rice and gently toss with a spatula or just toss the pan to coat well.

Jeera rice is ready!

Note: If you do not have the spices, you can skip that part.

Murgh Makhni - Butter Chicken



Butter chicken or Murgh Makhni is the mother of all dishes when it comes to Indian food! You can either make it from scratch or use my "fool proof" version. Credit for this recipe goes to my amazing husband though who is one amazing cook. I use Shaans Chicken tandoori bbq masala - there are other ways to make butter chicken but if you want this recipe do not proceed ahead unless you have this masala!

Ingredients and Method:

Step 1:Marinate the chicken

2 chicken breasts (Mine were really thick ones from Costco, so I butterfly cut them and then cut into small pieces)
1 cup full fat yogurt (preferrably hung)
2 tsp red chili powder
2 tsp turmeric powder
2 tbsp shaan tandoori bbq masala
1 tsp ginger paste
1 tsp garlic paste
A little salt (the masala packets are loaded with salt already)

In a bowl, mix together all the ingredients. Drizzle some oil over the chicken and pour the marinade. Mix well. I truly find using my hands to mix the marinade in yields better results. Its all about the love baby! Set aside for 4 to 6 hours atleast. When ready, bring to room temperature. For best results, grill the chicken pieces in a BBQ grill. Or you can also cook them in an oven at 350F until meat appears white on the inside. Do not overcook as we have to still simmer the pieces in the curry. Its okay if the pieces are a bit undercooked. When you cook the pieces in n oven as opposed to the grill, the yogurt will leave some water. Reserve the water aside as you can use it in the curry.

Step 2: Making the curry

Butter (I used margarine!)
2 medium onions, finely chopped
1 tbsp ginger garlic paste
10 cashews, soaked in warm water for 10 minutes and blended into a t hick paste
1 tbsp kasoori methi (dry methi leaves) - An absoulte must!
2 heaping tablespoons tomato paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 to 2 tbsp Shaan Tandoori masala
1 tsp garam masala
Heavy cream (to your own taste but atleast 1/4 cup)

Spices:
1 bay leaf
Pinch of clove powder
1/2 inch cinnamon stick
2 green cardammoms, opened
1 tbsp kasoori methi - absolute must! (I like the taste of Kasoori so I generally add a little more than 1 tbsp!)


Heat butter in a pan. When hot, add the onions and start sauteeing them. Add the ginger garlic paste and cook until the raw smell of ginger garlic goes away. Add the tomato paste and mix well. Add a little water to get the paste going. Add the turmeric, red chilli, cumin and coriander powder. Add a little water a time and keep cooking the paste until the onions and tomatos are completely mushy and cooked.  Add the cashew paste and continue cooking for 5 minutes more.  Now add the Shaan Tandoori Bbq masala and continue cooking. Add a little water each time if the paste gets too dry. Butter chicken has gravy but its not watery. Set aside. When cooled, blend it to a thick paste.

Heat a little oil or butter in the same pan. Add a bay leaf, clove powder, cinnamon stick and cardammom. When fragrant, quickly add the kasoori methi and using your spatula keep whisking to avoid the methi from burning.

Add the blended paste and stir. Now add the chicken pieces and mix. You should have a thick gravy by now. Add a little water if necessary. Add the heavy cream as per your taste and dietary restrictions. But add a little at a time and stir after you add it each time. The color of the gravy should change from reddish to orange. You dont want the gravy too milky so add the heavy cream accordingly.

Serve with naan or jeera rice.
 

1/11/13

Post-Partum Recipes

On Dec 11, 2012 I was blessed with a healthy baby girl.  My four year old son was probably the most happiest of us all as he really wanted a baby sister. And now starts the cycle of feeding, burping, changing diapers, night duty, etc etc etc. But the fun part is all the food. During my first pregnancy, I gained more weight after pregnancy than during - okay fine I am exaggerating a bit but my day started with ladoos and ended with ladoos with lots of sweet ghee laden sheera and chapati/baji in between. I was loving it all but weight loss was really a struggle. So this time around, not only did I watch what I ate during my pregnancy but even post partum, I have put a "as needed" rule as opposed to "must eat" rule.

Post partum care is taken very seriously in India. So with my mother here taking care of business, she has been putting some old school rules down on me:

1. Complete isolation from the outside world for 40 days
2. Daily full body oil massages for mom and baby
3. Tucking the tummy tight with a belt or sari
4. Following a strict post partum diet

Okay get real - its me you are talking about. I had three huge house parties, did complete house reorg, cooked 30 meals and blogged the recipes, and played soccer everyday with my 4 year old within those first 40 days. Hopefully I will still be okay when I am old and gray :) Anyhow, I thought it would be neat to share some of my yummilicious foods I get to eat. these are standard recipes/dishes you will see followed in many Indian households for post partum mothers. This is a master list of some of the recipes. Click on the link below each title to go to the recipe. The ingredients used in these recipes claim to have several benefits - aid in digestion and milk production, promote healthy bones and teeth, provide energy, etc.

I. Soups:
- Chicken soup
- Rasam
- Vegetable soup
II. Masala doodh - Milk
III. Aleevache ladoo - Dessert balls made from special seeds called aleev
http://slurpnburp-mithu.blogspot.com/2013/01/aleevache-ladoo_22.html
IV. Dinakcha ladoo - Dessert balls made from edible gum
V. Methi ladoo - Dessert balls made from fenugreek leaves
VI. Methi Danay Bhaji - Methi seeds preparation
http://slurpnburp-mithu.blogspot.com/2012/03/dana-methi-fenugreek-seeds.html
VII. Gavhacha sheera - Dessert made from wheat flour
VIII. Aleevachi kheer - Condensed style milk with alive seeds
IX. Rava sheera - Dessert made from cream of wheat
X. Karela sabji - Bittergourd preparation
XI. Khus Khus Poli  - Poppy Seeds in a chapati
XII. Shepyacha Pani - Concoction of Dill Seeds
http://slurpnburp-mithu.blogspot.com/2013/01/shepyacha-pani-dill-seeds-concoction.html
 

1/9/13

Baida Biryani - Spicy Egg Pilaf


I am not the kind of girl who will make biryani from scratch. Why reinvent the wheel when someone has already done the work for you. There are so many different Biryani masalas available out there - just buy a packet and do rest of the work and each time you will have a different flavored biryani. I love Shaan Masalas for my biryanis. And Bombay Biryani Masala is my absolute favorite, closely followed by Sindhi Biryani Masala. I am indifferent towards Malay Biryani Masala but does work when none of the other contenders are available. Do you have a favorite Biryani masala or a brand that you would recommend?

Ingredients and method:

1.5 cup white rice, cooked in microwave
6 to 8 eggs, hard boiled, peeled and cut into half
Cilantro and Mint leaves for layering

Spices:
1 bay leaf
1/2 inch cinnamon stick
4 black peppercorns
1 badi velchi (big cardammom)
2 cardammoms, opened
1 star anise
4 cloves

1 large onion, thinly sliced
1 to 2 green chilli
3 heaping tbsp of Tomato paste (not tomatoes, not tomato pulp, not tomato puree!)
1 tbsp ginger garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1/4 tsp cumin powder
1/4 tsp coriander powder
Shaan Bombay Biryani Masala
Orange food color (literally two grains!)

1. Heat ghee in a pan
2. Add the spices and gently roast till aromatic
3. Add the onions and green chillies and sautee till browned.
4. Add the tomato paste and a little water and mix. Add the ginger garlic paste, turmeric powder, red chilli powder, cumin and coriander powder and sautee until the ginger garlic are well roasted. Keep sauteeing and cooking the onions and tomato paste together until the paste leaves oil on the side.
5. Add 2 heaping tbsp of Bombay Biryani Masala and mix well. Paste should be thick and wet but not too watery. Season with salt.
6. Layering and Dum* time:  First put masala on the bottom of a small narrow pan. I used a kadai. Then layer half the eggs opened face down on the masala.  Now add half the rice. Layer chopped cilantro and mint leaves.   Add remainder of the masala followed by remainder of the rice. Reserve maybe 1/4 cup rice to side. Mix orange food color and toss. Layer on top. Put foil on the top.  Apply dum on low flame for half hour making sure its not burning at the bottom. I kept the kadai/pot on a thick tava/skillet  See pic below!!

 

Note: Dum is the process slow cooking by generating steam in the pot to cook the biryani.

1/8/13

Methi Mutter Malai


I hope those who try this recipe will like the dish as much as how neat this picture turned out!!
 
Ingredients and Method:
 
1 cup green peas - I used frozen ones, thawed them, and then cooked them in microwave submerged in water for about 3 to 4 minutes (Microwave times may vary)
1 cup cut methi - I used the fresh kind.
6 cashews - Soaked in water for 10 minutes

1 medium onion, finely chopped
2 small green chillies
1 tsp turmeric powder
1 tbsp chopped ginger pieces
1 medium clove garlic, chopped
1 bay leaf
1/4 tsp cumin seeds
Pinch of cinnamon powder
Pinch of cardammom powder
1/4 cup heavy cream
Some honey

Prep: Before beginning to cook, blanche the methi leaves. To do this, boil water in a stockpot.  Add the methi leaves and let blanche for 8 to 10 minutes.  Methi leaves should change color - if not blanche a little more. Set aside.
1. Heat oil in a stainless steel flat bottomed pan. Add the onions and green chillies and roast till onions turn translucent.  Add the ginger and garlic and continue sauteeing . Add the turmeric powder and continue cooking. (I cooked the onions for about 10 minutes on medium flame adding a little water at a time.  As the water evaporates, keep adding a little more so the onions cook all the way.) Set aside to cool a bit
2. When cooled, add the onion masala to a food processor or blender. Add the soaked cashwews and process or blend the onion masala and cashews together to a paste. I added some water to get the paste going.
3. Now heat a little oil or ghee. Add a bay leaf.  Add 1/4 tsp cumin seeds. When they sputter, add the onion/cashews paste and mix well. Add a small pinch of cinnamom powder and cardammom powder. Add the peas. Drain the methi leaves and add the methi leaves and mix well.  Add the heavy cream and mix. Drizzle a little honey and stir.  Keep uncovered and cook on low heat until the gravy gets thick to your preferred consistency. If its too thick, add a little (very litte) water and mix well. Season with salt.


 

Gobhi Masala


Gobhi meaning Cauliflower is a very tricky vegetable. Two seconds delay in cooking time and you got yourself a Mush Masala instead of Gobhi Masala. So two main tips for this prepartion - 1) Use a non stick pan and 2) Do not walk away from the stovetop unless you are a pro!

Ingredients and Method:

Half cauliflower, cut into small florets
1 small onion, finely diced
1 small potato, chopped into small pieces
1 tsp cumin seeds
Dash of Asofoetida
Bay leaf
1/4 inch cinnamon stick
1 tsp garlic ginger paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 green chilli
1 tsp red chilli powder
1 tsp garam masala powder
1/2 tomato, deseeded and diced
Cilantro for garnish
Lime for garnish

1. Heat olive oil in a pan. Add bay leaf and cinnamom stick. Add the cumin seeds. When they sputter, add asofoetida or hing.
2. Add the onion and sautee till translucent. Add the ginger garlic paste and roast.
3. Add the diced potatoes, cover and cook on low flame till potatoes are half way cooked.
4. Add the turmeric powder, cumin powder and coriander powder, and garam masala powder. Mix well and continue to cook the paste for another few minutes.
5. Add the cauliflower and mix well. Drizzle some olive oil over the side of the pan. Toss the vegetable so that the the cauliflower is well coated.  Now add about 1/4 cup of water. Cover and cook for about 3 to 4 minutes on low heat.
6. By now the cauliflower should be almost cooked with just a little water left. 
7. Turn the heat up high now, and keep tossing until water is evaporated. Drizzle some olive oil again (or skip!) but keep tossing the pan and the contents.

Garnish with cilantro and lime juice.















 

1/4/13

Vegetable Makhni


A delish vegetable preparation of vegetables simmered in spices and cream sauce.

Ingredients:
1/2 cup green peas, partially cooked
1 cup cauliflower florets
1 cup carrots, chopped in bite size pieces
1 cup green beans, partially cooked
10 bite size pieces of paneer (optional)
1 cup heavy cream
1 tsp cumin powder
1 tsp coriander powder
1 green chilli
1 tsp garam masala
2 tbsp cashewnut paste
1 tbsp ginger garlic paste
3 heaping tbsp tomato paste, mixed with water
Kasoori methi
Spices:
1 bay leaf
1 star anise
1/4 inch cinnamon stick
1 badi velchi
2 cloves
1 cardammom pod, opened

1. Heat oil in a pan. Place paneer pieces and roast on each side for a few minutes until browned. Set aside. In the same pan, add the caulilflower florets, season with salt and a pinch of cumin and coriander powder. Keep tossing until lighly browned.  Set aside. You can skip these steps and directly add the vegetables and paneer to the pan when we make the sauce. But I like to season and brown the vegetables a bit because it adds some extra flavor especially to paneer and cauliflower as they tend to be a little bland.
2. In a microwave, partly cook (about 5 minutes) carrots and beans in water. Drain and set aside
3. In a stainless steel pan, add 4 tbsp butter. When melted, add all the spices listed above. Add the ginger garlic paste and keep stirring. Add the cumin and coriander powder and green chillies and keep stirring so as to not burn.  Add the cashew nut paste and keep stirring. 
4. Now in a bowl, mix tomato paste with about 1/2 cup water and beat well.
5. Add the tomato paste mixture to the pan and blend well. Cook for about 3 to 4 minutes. You may have to add a little water to keep the curry going.
6. Add the cauliflower florets, carrots and beans and cook uncovered.  Add garam masala and cook. Add the heavy cream and stir. YOu can add extra heavy cream if you like the curry creamier.  Mix well. Add the paneer and kasoori methi. The heavy cream will leave a little bit of oil on the side. When you get a thick yet gravy style consistency, veg makhni is ready.

Serve with rice or naan.

Note: Add paneer cubes to the above dish to make paneer makhni.
 

1/3/13

Lemongrass Chicken Curry



A quick and easy chicken recipe that will have you lickin' your fingers - if you eat Indian style that is :)

Ingredients and Method:

1 chicken breast
1/2 onion, finely chopped
5 stalks of green onion
1 or 2 green chillies, slit lengthwise
6 cherry tomatoes, cut into half
1/8 cup green peas, cooked in a microwave
1/4 cup coconut milk - dilute it with water
1/4 tsp turmeric powder
1/8 tsp turmeric powder for chicken breast
1/4 tsp cumin powder
1/4 tsp coriander powder
1/2 tsp garlic paste
1/2 tsp ginger paste
1 tsp finely chopped and crushed lemon grass (you can food process it to a paste)

1. Wash and pat dry chicken breast. Cut the breast into half sideways if the breast is too thick then cut lengthwise. Drizzle with oil. Season with turmeric, salt and black pepper.
2. Heat oil in a pan. Add green chillies and sautee for a minute.  Add the onions and white portion of green onions and sautee on low heat till brownish transclucent.  Add a little water and continue cooking.  Add the turmeric powder, garlic and ginger paste, lemongrass paste, and continue cooking till a thick paste is formed.
3. Add the tomatoes and cooked green peas and sautee
4. Now turn the heat high, add a little more oil, and add the chicken breast. Keep the pan moving as the chicken cooks. Chicken breast cooks really fast so do not cook more than 3 minutes or so.
5. Now add the coconut milk and mix well. Turn the heat to medium and keep stirring. Add some salt.  Check for chicken's doneness before serving.
Garnish with the green part of the green onions.






 

1/2/13

Dabeli Chaat


Chana Chaat or Garbanzo beans chat is a popular appetizer chaat dish. But I have made a Dabeli Chana Chaat here. Dabeli Roti is a popular street side food made of potaotoes, pomegrantes, and peanuts. I thought of marrying the two dishes to make this delicious quick and easy appetizer dish.

Ingredients and Method:

1 can garbanzo beans
1 Boiled potato, cut into small bite size pieces and lightly seasoned with salt
1/2 small red onion, finely chopped
1/2 medium tomato, deseeded and finely chopped
1/2 to 1 tsp Chaat Masala
1/2 tsp roasted cumin powder
1/4 tsp Amchur Powder (optional)
1 to 2 green chilles, finely chopped
1/8 cup pomegranate seeds
1/8 cup dry roasted peanuts (Planters brand)
Salt
Olive oil

Chutneys:

1 to 2 tbsp tamarind chutney (mixed with a little water)
1 to 2 tsp garlic chutney
1 to 2 tsp coriander chutney (optional)

Garnish: Thin sev and Cilantro

1. Cut potatoes in small pieces. Boil potatoes in a microwave (soaked in water). Drain water and let potato cool completely.
2.Drain garbanzo beans and put them in a colander. Run water until completely washed. Let dry completely.
3. In a bowl, add garbanzo beans. Drizzle some olive oil and toss until evenly coated. Now add all the remainder of the ingredients, chutneys and toss again.
4. Right before serving, garnish with sev (quantity depends on your choice) and cilantro.
 

1/1/13

Typical Indian Restaurant Style Recipes

 
Typical Indian Restaurant Style Recipes
 

Chicken Tikka Masala, Lamb Rogan Josh, Paneer Makhanwala - these are the kind of recipes my Non-Indian food cooking friends list when I ask them what their favorite Indian dish is. The truth is that though Indians do not eat these dishes on an everyday basis. Mostly these dishes are seen on a restaurant menu or at Indian homes on special occasions. However, it is understandable why these deliciously rich dishes are often a crowd-favorite.  This is my attempt to try to make these restaurant style recipes.  So, I have taken a sample menu of an Indian restaurant which will act as a master file for my recipes collection.  Click on the links for individual recipes.


I. Appetizers
- Chaana Chaat*: http://slurpnburp-mithu.blogspot.com/2013/01/dabeli-chaat.html
- Samosa
- Vegetable Pakora
- Jheenga Pakora
- Murgh Pakora
- Onion Bhajia

II. Accompaniments:
- Papad
- Raitas
- Pickles

III. Tandoori Specialities
- Chicken tandoor
- Murgh Tikka
- Boti Kebab
- Seekh Kabab
- Fish Tikka
- Tandoori Jheenga

IV. Chicken Specialities
- Chicken Shahi Korma
- Chicken Makhani: http://slurpnburp-mithu.blogspot.com/2013/01/murgh-makhni-butter-chicken.html
- Chicken Jalfrazie: http://slurpnburp-mithu.blogspot.com/2013/01/chicken-jalfrezie.html
- Butter Chicken: http://slurpnburp-mithu.blogspot.com/2013/01/murgh-makhni-butter-chicken.html
- Chicken Tikka Masala
- Chicken Vindaloo
- Chicken Madras
- Chicken Saag
- Chicken Achari/Murgh Achari: http://slurpnburp-mithu.blogspot.com/2013/02/murg-achari.html

V. Lamb:
- Karahi Gosht
- Saatg Gosht
- Gosht Vindaloo
- Rogan Josh
- Dal Gosht

VI. Seafood:
- Macchi Masala
- Jheenga Masala
- Shrimp Vindaloo
- Shrimp Saag

VII. Rice:
- Jeera Rice: http://slurpnburp-mithu.blogspot.com/2013/01/jeera-rice-microwave-recipe.html
- Vegetable Biryani
- Chicken Biryani
- Shrimp Pulao
- Lamb Biryani
- Egg Biryani: http://slurpnburp-mithu.blogspot.com/2013/01/baida-biryani-spicy-egg-pilaf.html

VIII. Vegetarian Specialties:
- Daal Tarka
- Channa Masala
- Malai Kofta
- Saag Paneer
- Paneer Jalfrazie: http://slurpnburp-mithu.blogspot.com/2013/01/paneer-jalfrezie.html
- Vegetable Jalfrazie:
- Baingan Bhurta: http://slurpnburp-mithu.blogspot.com/2011/09/apis-baingan-bhartha-eggplant-dip.html
- Aloo Gobhi Masala: http://slurpnburp-mithu.blogspot.com/2013/01/gobhi-masala.html
- Navartan Korma
- Paneer Makhani: http://slurpnburp-mithu.blogspot.com/2013/01/vegetable-makhni.html
- Vegetable Makhani: http://slurpnburp-mithu.blogspot.com/2013/01/vegetable-makhni.html
- Methi Mutter Malai: http://slurpnburp-mithu.blogspot.com/2013/01/methi-mutter-malai.html
- Paneer Bhurji: http://slurpnburp-mithu.blogspot.com/2013/01/paneer-bhurji.html

IX. Dals

- Tadka Dal: http://slurpnburp-mithu.blogspot.com/2013/01/tadka-dal.html

X. Indian Breads
- Naan
- Chapati
- Poori
- Kulcha

XI. Desserts
- Kher
- Gajjar Halwa
- Gulab Jaman
- Ras Malai
- Kulfi Ice Cream
- Lassi
- Mango Lassi
- Chai


* Restaurants just have regular Chana Chaat. They do not add pomegranates or peanuts in the dish. I thought of making something different, hence, its called Dabeli chaat. You can eliminate pomegranate seeds and peanuts for a regular Chana Chaat.