Quinoa and Sprouts Tikki

This were so easy to make and tasted so delicious! Hope you like it!

Ingredients:
1/2 cup cooked quinoa
1/4 cup parmesan cheese (powdered kind)
1/4 cup bread crumbs
Salt/Pepper to Season
1/4 to 1/2 cup cooked matki sprouts
1/8 cup finely chopped red onions
Shaan Bihari Kabob Masala (2 to 4 tbsp)
1/8 tsp turmeric powder
1/8 tsp cumin and coriander powder
1/4 tsp red chilli powder

1. Mix all the ingredients in a bowl together
2. The mixture should hold together in order to form little cakes/tikkis as shown. If they are not forming, you can add 1/2 an egg to it to use as a binder. My quinoa was sticky so I did not use any.
Assemble all cakes and set aside.
3. IN a flat bottom pan, heat some oil. Add the tikkis gently - sear on each side till golden brown.

Note:
1. If you are unsure if your tikkis/cakes will hold, just make one at first. While you are at it, get a taste test going as well! They taste amazing when hot.
2. Cooked quinoa - 1 part quinoa to 2 parts water (I took a little over 2x so make sure its cooked mushy!). when cooked I seasoned it in a pan with little oil, crushed garlic, salt and pepper and tossed and set aside. Cool the quinoa and set in a fridge - this will make it easier to form the patties.
3. Matkis or sprouts - I basically soaked them overnight, drained, then sprouted them. To cook them, I took some oil and steamed them with basic seasonings - salt, turmeric, garlic, and red chilli powder. I left them a little al dente (not mushy!) so they can be used in the cakes or on salad.

Methi Gobhi Pasanda

A simple yet rich recipe using basic vegetables such as cauliflower, peas and fenugreek. Hope you enjoy it as much as my family did.

Ingredients:
Half of a medium cauliflower, broken into small florets
1/2 cup frozen peas, thawed and almost cooked in a mircrowave
1 bunch of fresh methi leaves, washed thoroughly, use only leaves portion
3/4 cup chopped onion
1/4 tsp garlic paste
1/4 tsp ginger paste
1 green chilli chopped
1 medium tomato finely chopped
Spices:
1/4 tsp cumin seeds
Dash of hing
1 Bay Leaf
1/4 inch cinnamon stick
2 cloves
1/4 tsp each turmeric powder, red chilli powder, cumin powder , coriander powder
1/4 to 1/2 tsp garam masala (based on how strong your garam masala is)
1 tbsp jaggery
1/4 to 1/2 cup half and half (as creamy as you like)

1 Heat oil. Add ginger garlic paste and sautee. Add 1 green chilli. Add onions and sautee till translucent.
2. Add tomatoes and sautee.
3. Add turmeric powder, red chilli powder, cumin and coriander powder and sautee.
4. Sautee until the paste leaves oil on the side. Now add 1/8th cup of water and cook until the onions are soft. Cook the paste until the onions and tomatoes are well cooked and mushy. Transfer to a food processor and blend to a thick paste with little water. Set aside.
5. Add oil (use a non stick flat bottom pan). When hot, add the cauliflower florets. Sautee on medium heat till the cauliflower gets a golden tint. You may want to use a little extra oil for this stage. When cooked this way the cauliflower will taste better than cooked in the paste. Set aside
6. Add a little oil. Add the bay leaf, cinnamon stick, cloves. When fragrant, add the methi leaves, the green peas and toss well. Season with salt.
7. Add the ground onion tomato paste and mix well.
8. Add garam masala powder and jaggery and toss gently. Add half and half and mix well. (Since half and half is a bit watery.  Toss gently until the half and half reduces a little. Cover and cook until the cauliflower is cooked.
9. Check seasonings and serve.

Margarita Grilled Chicken

Margarita Grilled Chicken is my favorite dish when I go to Chillis. I found this recipe online but made some changes to it. Enjoy!

Ingredients:
2 Chicken Tenderloins
Margarita mix
Tequila
1/4 cup Black Beans (canned beans drained)
Handful of Green beans (cooked in boiling water, drained)
Chipotle Seasoning
Cheese
Salt and Black Pepper
Garlic powder
Onion powder

1. Marinate chicken in a ziploc bag with 1/8 cup margarita mix and 1tbsp tequila. Marinate for atleast 2 hours.
2. Heat griddle When hot, add oil, add the chicken. Add some chipotle seasoning, salt, pepper garlic and onion powder. Flip after 3 to 4 minutes. Grill until no longer pink on the inside. (Since I am using tenderloins, they cook really fast. If you use chicken breasts, make sure they are pounded for tender results)
3. When cooked, add a little cheese over the chicken.
4. Add the black beans and green beans in the same pan. Season a little and keep the pan moving to coat the seasoning.

Serve hot. Makes 1 serving. 

Bhindi Malai

Staring at Bhindi/Okra this morning, I was wondering what can I do differently - I came up with this recipe. Its basically a cross between Butter chicken and Chicken Tikka Masala style recipe. I thought it turned out good - but I put too much Bhindi/Okra for the amount of onion masala I had - The dish ended up having very less gravy. Perhaps next time, I would like to make this into more of a curry dish.  Let me know if you like the recipe.

Ingredients:
1.5 lbs Bhindi/Okra
1 medium red onion, finely diced
1/2 medium red onion, cut into squares
1/4 tp mustard seeds
Pinch of Fennel seeds
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 green chilli
1 medium tomato, finely choppd
1 tbp tomato paste
Paprika for color
1 to 2 tsp Shaan Tandoori BBQ Masala
1/8 cup heavy cream
Tava Fry Masala

Method:
1. Cut okra into medium big pieces.
2. Heat oil in a flat bottom non stick pan. Shallow fry the bhindi on high heat constantly moving the pan. Add salt.   The goal is to sear the okra and not just cook it. Also fry the okra in batches so as to not crowd the pan. Crowding the pan will cook the okra and make it too mushy. Towards the end of the searing process, sprinkle tava fry seasoning generously. Keep tossing the contents around.  Do not overcook the okra. Set aside. In the same pan, add a little oil and add the square cut onions. On high heat, sear the onions for 3 to 4 minutes. Set aside.
3. Heat oil in a pan. Add the mustard seeds - when they sputter. Add the asofoetida. Add fennel seeds. Swirl the pan around. Add the chopped onions and cook till translucent. Add the tomatoes and cook for good 10 to 15 minutes adding a little water at a time. The onion and tomato paste should be completely cooked and mushy. Add the tomato paste and mix well. Let cook til oil leaves on the side. Add the cumin, coriander, red chilli powder, turmeric powder, salt and mix. Let cook for a few minutes. Add a little water if you need to. The masala should be thick with very little water. Add the tandoori chicken bbq masala. and mix. Add the heavy cream and stir and let cook for a few minutes.
4. Add the okra and mix well. Let cook for a few minutes. Sprinkle some paprika for color (optional) Now add the seared onions and toss the okra with it. Serve hot.

Palak Masoor Biryani - Spinach and Lentils Biryani

Well this aint nothing like the real deal (Sigh) - Making Biryani from Palak and Masoor takes a lot of inner strength (we have gone to all veggie 6 days a week!) when you can just see chicken or mutton in the pot !!! But - this wasn't too bad!  Give it a try. 

2 cups of basmati rice
1/2 cup masoor
1 onion, cut lengthwise
Whole spices: 2 cloves, 1 inch cinnamon stick, 4 black peppercorns, 1 whole cardamom, 1 bay leaf
1/2 tsp turmeric powder, red chilli powder, cumin and coriander powder
2 tbsp tomato paste
4 handfuls of spinach leaves, finely chopped
1 tbsp garlic and ginger paste
2 tbsp Shaan Bombay Biryani Masala
Store bought fried onions
Pinch of saffron dipped in hot milk

Prep: Wash and soak the masoor (whole) for about 1 hour.  Drain the masoor.
Prep: Cook basmati rice. I cook mine in a microwave - 2 cups of basmati rice with 4 cups of water with some salt and olive oil. When the rice is done, I pour it out on a flat pyrex pan or a foil tray to let the steam escape. I add some olive oil to get it a little greasy when the rice comes to about room temperature. Add the saffron all over the rice.

1. Heat oil in a pressure cooker.  Add the whole spices and roast a little.
2. Add the onions and fry them till brown.  Add the tomato paste and mix well. Sautee till the mixture leaves oil on the sides.
3. Add the garlic ginger paste and sautee the mix for a few minute. Add the turmeric, chilli, coriander, and cumin powder.
4. Add the masoor and mix.  Add the spinach.  Add about 1 cup of water and pressure cook the masoor for just 1 whistle.  The masoor should be al dente - should have a bite to it.
5. When the whistle steams out, remove the lid.
6. Heat a little oil in pan. Add the spinach masoor mixture and sautee.  Add the biryani masala and some salt and cook until the water evaporates. You should have a thick mixture.
7. Now, we are ready to layer the biryani. You can either layer it in a stockpot or a foil tray. for both, add the masala at the bottom, layer some rice, followed by masala and then top it off with rice. Top it with fried onions.  Let it cook on simmer for about 20 minutes.  If using an oven, cover the tray with a foil and preheat the oven to 200F and steam cook for 20 minutes. 

Zunka Style Green Onions - Kanda Paath Bhaji

This is a very simple and basic Green onions preparation that I absolutely love with fresh hot chapatis. Zunka (Zoon-ka) is a rustic gram flour or besan (chickpea flour) dish that is prevalent in many Maharashtrian households. Adding green onions to it provides a little more fiber and a unique taste.

Ingredients:
2 bunches of green onions, remove and discard the bulbs at the bottom - Chop the green onions separating them into white parts and green parts
1 small red onion
1/8 tp mustard seeds
Dash of asofoetida
2 kokums (optional)
3 tsp besan of chickpea flour
Spices: 1/8 tsp each of turmeric, red chilli powder, cumin and coriander powder (add more if you like it spicy)

Method:
1. Heat oil. Add mustard seeds and when they crackle add hing.
2. Add finely chopped red onions and kokum. Sautee till golden brown
3. Add the chopped green onions and toss well.
4. Add some salt, turmeric and red chili powder, cumin and coriander powder.
5. Cook the green onions until it wilts significantly.
6. Add about 3 tsps of gram flour or besan (sprinkle each tsp as you mix it with the green onions)
7. On medium heat, work the contents as the two mix well.
8. Add about 1/4 cup water (a little at a time) as you keep mixing the contents. Let the besan cook either covered or open for 5 to 8 minutes.
Adjust seasonings - salt/sugar

Murgh Hari Mirch

Murgh Hari Mirch means Chicken with green chilies. You can make this dish as spicy as you want depending on the kind of chillies you use! But green chillies, cilantro, and garlic ginger is a must for this dish. And lime juice is just what you need to bring the dish together! The key to this dish is cooking it on slow heat and sauteeting constantly . This process is called bhunna in Indian cooking. This is a simple dish but just requires your time and patience - Enjoy!

1.5 lb chicken (about half of a whole chicken, but I only used bone pieces of that half chicken)
4 green chillies, remove the seeds
1 red onion, finely chopped
1 tsp turmeric powder
1 tbsp ginger garlic paste
1/2 tsp malvani masala or garam masala
Cilantro
Half tomato, remove pulp and diced (optional)
Salt

1. Wash and pat dry the chicken. Cut the chicken into small pieces. This shape of chicken pieces is characteristic of this green chilli chicken dish. You want them in small bite size pieces. And remember to use chicken with bones. If you do plan to add bone and boneless pieces, set the boneless pieces aside until the last stage of cooking. You can add the boneless pieces at that point since boneless chicken cooks faster than bone chicken. Drizzle some olive oil, salt, 1/4 tbsp ginger garlic paste, and 1/2 tsp tumeric powder and using your hands rub the turmeric into the chicken.

2. You will need a steel pan or skillet for this dish. Best is to use a kadai. Heat oil and when hot add the green chillies and let sizzle. Add the onions on medium heat and sautee the onions. Add remainder of the garlic ginger paste and sautee. Using a spatula, constantly keep stirring the contents. This is a Bhuna Chicken dish. Bhuna means slow cooking/roasting on low flame.

3. Now, add 1/2 tsp turmeric powder and some salt and mix. Again keep the heat low and constantly sautee the onions. Add finely chopped cilantro (About a handful)

4. Onions should be cooked, ie transclucent but not totally mushy. Now add the chicken making sure there is not water. From now till the end, you have to constantly sautee the chicken. THe more you sautee or bhuno, the better the dish will taste. Add some garam masala and keep cooking. At some point, you can cover and cook for a few minutes for the chicken to cook without burning. When you cover, it will leave some water in the dish. Check if the chicken is cooked. If yes, then turn the heat up a little and keep sauteeing till the water evaporates. Note that this is a dry chicken dish.

5. Towards the end, I add the chopped tomatoes and let cook for a few minutes. I added the tomatoes just for color but they are not necessary!

Garnish with lime juice. Serve hot. Since this is a dry dish and the chicken is sauteed so much, its best to eat it right away. If you let it cool, the pieces taste a little dehyrdrated. If your palate is towards the spicy side, keep the seeds on the green chilli. Also some green chilies are spicier than others, you be the judge. I used malvani garam masala which is not that strong but is bright red in color. You could use regular garam masla or kitchen king masala.

Saoji Chicken Curry

I do not know what I was more excited about today ?!! The actual Saoji chicken curry or the fact that we were going to eat the chicken curry with pav/bread instead of your regular rotis/rice.  Today's lunch is dedicated to those who grew up in India when chicken curry was made only on Sundays, when you waited till Mahabharat was over to go to the butcher, when garam garam pavs came wrapped in yesterday's newspaper, and when you got excited if there was a comic strip in color in that particular newspaper, and when you fought with your sibling over who will get the precious tangdi piece ;)

 

I have always wanted to know how to make this delicious dish that I had in India once. According to information I found online, Saoji Chicken is native to the Savji community from the Malva region of India. The food is known for its hot and spicy non vegetarian delicacies and savji masala in places where savjis are concentrated in large numbers. Majority of the savji people are non vegetarian and hence preparation of variety of meat dishes is very common in the community. Goat meat, chicken and fish forms major component of Savji cuisine along with other vegetarian dishes. Small family style restaurants called Savjikhanavali or Saoji Hotel / Bhojanalaya, found in large numbers in places like Hubli, Bangalore, Belgaum in Karnataka, Nagpur and Solapur in Maharashtra etc.
This recipe is taken from Sanjeev Kapoor's site. However, I found the recipe was way too masaledar/spicy for the amount of chicken used. So I have reduced the quantity of spices and also quantity of some ingredients. I also added the tadka piece in the end for color.

Ingredients and Method:

 

Chicken 2.5 lbs (Half of a whole chicken, cut up in small pieces)
2 medium onions
Spices:
2 tsp Coriander seeds
1 tsp caraway seeds
4 cloves
8 Black peppercorns
2 green cardammoms
1 black cardammom
2 bay leaves
1 inch cinnamom stick
4 dry red chillies (Byadgi mirchi - which are mostly for color)
1 tbsp poppy seeds
1/4 cup dry coconut
1 stone flower
2 tbsp ginger garlic paste
2 tsp kashmiri chili powder for color (mixed with a little water to make a liquidy)
Cilantro and lime juice for garnish

1. Wash and pat dry chicken. Cut into bite size pieces. Apply salt and half of the ginger garlic paste and set aside.
2. In a skillet, add some oil. Add the onions cut lengthwise.  Cook until they are brown in color. set aside.
2. In a flat bottom pan, dry roast all the spices ie from coriander seeds to stone flower on low flame and constantly stirring the contents so they do not burn. the contents will turn light brown and aromatic. This is when you know you are done. Set aside to cool a bit.  Now make a paste of the onions and the spices using a little water at a time.
3. In a pan, heat oil*. Add the remainder of the ginger garlic paste and sautee till the raw smell goes away. Now we braise the chicken a bit - Braising is the process of browning the chicken on high heat for a minute. This imparts a better flavor to the curry.  Pour the onion paste we made to the chicken and mix well until the chicken is well coated with the masala. Turn the heat to low/med and cover and cook the chicken for a good 20 to 25 minutes checking the curry intermittently. Towards the end of the cooking stage, say about 5 minutes into the end, add kashmiri chili powder water to the dish and mix well. Cook for a nother 5 to 8 minutes. Garnish with cilantro. Cover and set aside. You will see the tarri (masala oil) on the top layer! ENJOY this dish with bread - I used white kaiser rolls but wishing that I had those authentic Pau/Pav from India!


Note:
1. I would highly recommend using chicken with bones in this recipe.
2. When you take oil in step 3, you will need more oil than usual for the tarri (layer of masala oil) to appear on the top.
3. The chillies used should impart a reddish brown color to your dish. I have used kashmiri mirchi to bring that color out in this dish. You can skip that stage if you are not too keen about color.

 

Murg Achari

Ingredients and Method:

8 Chicken tenderloins
Marinade for chicken:
  - Olive oil
  - 1/4 tsp turmeric powder
  - 1/4 tsp red chilli powder
  - 1/2 tsp ginger garlic paste
  - 1 tsp Shaan tandoori bbq masala
  - 2 tbsp yogurt (only if you are going to grill the chicken*)

For the paste:
- 2 medium onions, finely diced
- 1/2 tsp ginger garlic paste
- 2 tbsp tomato paste
- 2 tsp Shaan Achar Gosth Masala
- Butter
- 2 to 3 tbsp of Kasoori Methi
- Heavy cream

Vegetables:
Cut 1 green pepper into square pieces. Microwave them in a bowl full of water for about 3 to 5 minutes. Peppers should be soft and cooked but not too mushy. Drain water and keep aside.

Step 1: Preparing the chicken.
Wash and pat dry the chicken. Drizzle olive oil and then marinate the chicken with the ingredients listed above and set aside for atleast 1/2 hour.  Bake the chicken in an oven. I used chicken tenderloins so they were cooked in about 15 minutes. If you use regular chicken breast, you may need more time depending on how big your pieces are. Do not overcook the chicken in this process, because when we add it to the curry it will continue to cook more. If you use chicken with bone, the cooking time will increase even more. Safe to use chicken breast or tenderloin if you are going to follow this recipe to the tee!
Note: For optimum results, this curry requires bbq grilled chicken. If you are going to grill the chicken, add the yogurt to the marinade. If you plan to cook the chicken in the oven itself, skip the yogurt as the yogurt leaves too much water.

Step 2: Making the paste
Alright - same as every curry we make...Heat oil, add the ginger garlic paste and stir until raw smell is gone on low heat. Add the onions and sautee till translucent. Add the tomato paste and mix the onions and tomato paste by adding a little water. now begins the cooking stage which will take atleast 20 minutes, keep adding water a little at time and cooking the paste until the onions and tomato paste form a thick lump. Add the Achar Goshth Masala 10 minutes into the paste cooking stage. Throughout this stage, use the spatula to what I call "Stabbing the onions".  Holding the spatula upright, stab the onions so they breakdown faster.  Now turn the heat high and let all the water evaporate, some oil should leave the sides of the paste. Set aside in another bowl.

Step 3: In the same pan, heat butter. Keep the heat on medium. Add kasoori methi and keep stirring the methi in the pan. Methi will burn quickly so keep working the spatula. Stir only for a few seconds. Add the onion tomato paste we made. Add the chicken and mix well. Add very little water and mix well. Add a little tandoori chicken bbq masala for color and mix well. Add a little heavy cream and mix. Cook on medium heat till the curry leaves some oil.

Achari Murgh is ready.

 

Godi Batat

Godi Batat is a Kasar style recipe that my Surekha maushi (aunt) has been making for years for us. The best part of coming home from college during weekends or holiday breaks was walking into her home in Michigan on a cold snowy night to the aroma of this potato preparation. Many Indian dishes go with a certain other dish - For instance, butter chicken goes so well with Butter Naan or Pulav, Bhendichi Bhaji or Okra goes with regular phulkas, but there is no other way to eat this dish other than with hot steaming rice and ghee laden dal or marathi style varan.

Ingredients and method:

4 medium potatoes, cut in squares
1 medium onion, chopped
1 medium onion, sliced lengthwise
1 inch cinnamon stick
1 bay leaf
Pinch of clove powder
1/2 tsp ginger garlic paste
4 tsp tomato paste
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/4 tsp cumin and coriander powder each
Garnish: Cilantro n Lime

Note: You have to cook this dish in a flat bottom stainless steel pan.

1. Heat oil (a little more than your usual measurement). Add the cinnamom stick and bay leaf.
2. When fragrant, add the lengthwise cut onions. Sautee for a few minutes
3. Add the diced onions and mix and continue sauteeing on low heat till they are translucent and browned.
4. Add the tomato paste and mix together with the onions. Sautee for a few minutes Add a little water and get the paste going. Sautee and cook till oil leaves from the sides of the paste. The onions should be soft and cooked but do not cook till they are too mushy.
5. Add turmeric powder, red chilli powder, cumin and coriander powder and sautee. Add a little water and cook for a few minutes.
6.  Add the potatoes and mix until the potatoes are well coated with the paste. Add some salt and mix.
7. Add some water and cook covered on low heat until the potatoes are tender. Garnish with cilantro and lime.

Note: In Step 7, you wil have to add very little water at a time to keep the potatoes from burning as they cook on low flame. I added water about three times through the process. Remember to cover and cook on low heat.

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!

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. 
 

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.
 

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.
 

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.
 

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.

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.















 

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.