Kesar Mango Kulfi

Summers are here and so is the craving for ice creams. Sadly, my daughter has a sensitive throat and tends to go down with a cough or cold whenever she eats one and so we need to avoid eating it as well. However, you cannot do much when you crave for something so dearly and so this weekend I decided to prepare a small batch of kulfis for my guests for dinner. It was a big hit and everyone including my little one enjoyed it and kept asking for more. It takes a little time to prepare this as I did not add any thickening ingredient to the milk and kept reducing it on a low flame till it reached desired consistency. Result was a delicious and rich milky goodness and flavored with my favourite fruit. Only thing that I will do differently next time is use fresh mango pulp instead of canned! Pure deliciousness!!

Ingredients 

1 litre full cream milk (if in India, do not separate the cream/malai once boiled)

1/2-3/4 can condensed milk (I used low fat and little less as my mango pulp was sweetened already)

1/2 tsp cardamom powder 

Few strands of saffron/kesar

1/2-3/4 cup mango pulp (depending on how strong flavor you want)

Chopped pistachios/dry fruits for garnishing (optional)

Direction 

Take the milk in a heavy bottomed pan and bring it to a boil. Now mix the condensed milk and cardamom powder and saffron and stir well. Keep the flame on medium low and let it simmer while stirring in between. You can do this along with other cooking that you may have  so that the job doesn't feel too tiring. You will be amazed to see how easy it is when you finish cooking and reducing the milk at the same time. Keep mixing in the layer of cream that forms on the top into the milk each time you stir. 

Once the milk is reduced to almost one-third the volume, remove it from heat and let it cool. Keep stirring again in between so that the layer of cream is constantly mixed into the milk. Once cooled completely, mix in the mango pulp. Add the pulp little at a time and stop when you are satisfied with the flavor. Pour the mixture into kulfi/popsicle moulds and freeze covered until set. 

To de mould, hold the kulfi moulds in running water for a few seconds and then release using the stick. Enjoy!!!

Seyal Paneer

Once during one of my conversations with a lady in my condominium, she mentioned how much she relished the "Seyal Paneer" she had ordered at a local Indian restaurant over the weekend. I wasn't even sure I heard the name right and on my next trip to that restaurant (intentional) I made sure the dish was ordered. It indeed was very delicious but a little too spicy for my palate. I came back home and tried to search for the recipe and interestingly, there were no recipes at all. All I could find out was that it was a Sindhi dish. Thankfully, I have a few Sindhi friends from Facebook and they helped me out with their mother's recipes and with a little tweaking from my end, the "Seyal Paneer" was finally prepared. I am still not sure if that's the actual name of this dish or just a name given by the restaurant. Whatever it may be, I can assure you that this is the easiest paneer you would ever make and one of the most delicious too. I put everything in a pan, lowered the flame to minimum, covered it, and went for my shower. When I came back after 20 minutes, my masala was ready (without any stirring) and the paneer cubes were ready to go in and ready to eat in 5 minutes!! It is this unbelievably easy. Now go make it!

Ingredients 

300 gms paneer cubes

3 big onions finely chopped 

2 tbsp chopped garlic (green garlic is used traditionally, use it if you can find it)

1 medium tomato 

2 tbsp tomato puree (or 1/2 medium tomato)

1 tsp Kashmiri Chilli powder 

1/2 tsp turmeric powder 

1/2 tsp garam masala powder 

2 tsp coriander powder 

1 tsp cumin powder 

1 tsp cumin seeds 

3 tbsp Fresh coriander leaves chopped 

1-2 green chillies (optional)

Salt

1-2 tbsp ghee 

Direction 

Take a pan and heat the ghee. Add the cumin seeds and let them crackle. Now lower the flame and add the finely chopped onions, garlic, tomatoes, puree (if using), dry spices, coriander, green chillies and salt. Mix them all together. There is no need to make anything soft or fried. Just mix and cover and leave it on the lowest flame for 15-20 minutes. This is how the masala gets it's taste and flavor through undisturbed slow cooking. When you see the oil droplets appear on top and along the sides, give a stir and add the paneer cubes. You can add 1/4-1/2 cup water at this point if you find the masala too dry or you intend to eat it with rice. Once the paneer is added, give a stir, and then cover again and leave again for 5-7 minutes till the paneer is well soaked and the gravy looks good to serve immediately. Serve hot with rice or roti/naan/paratha. 

Veg Korma

Everyday, I am pressed with this responsibility to prepare a vegetarian dish for my husband to take to office for his shared lunch. Although I am pleased with the thought that he will be eating healthy this way, the stress of cooking something new (at least 2-3 times a week) is hard to handle. So yesterday as I was discussing the food ideas with him, he suggested making Veg Korma and since I never tried it before, I liked the idea. I served some of it to my daughter as well and she loved it too. Hope his office colleagues love the taste as much as I do. 

Ingredients 

For the spice paste

1 tsp poppy seeds

6-7 whole cashews

1 tsp fennel seeds

3/4 tbsp coriander seeds

3-4 whole Kashmiri red chilli

1 tbsp roasted chana daal

3 cloves garlic

1" piece ginger

1" piece cinnamon, 3 cloves, 3 cardamom 

Water to grind

Other ingredients 

1 large onion chopped 

1 large tomato chopped 

1/2 tsp turmeric powder 

1/2 cup coconut milk (you can adjust as per your taste)

Salt to taste

10-12 curry leaves

3-4 cups mixed vegetables (peas, carrots, beans, cauliflower, button mushrooms, potatoes) chopped into equal pieces

Water as required 

Direction 

Start with the spice paste. First grind the poppy seeds to a fine powder followed by the cashews and then the rest of the ingredients one by one to achieve a smooth paste. Keep aside. 

Now, heat oil in a pan and add the curry leaves. Now add the onions and fry till translucent. Next add the turmeric powder and tomatoes and fry till soft. 

Tip in the spice paste and fry till oil leaves the side of the pan. Now add the salt and veggies and fry till they are well coated with the masalas. Add the coconut milk mixed with 1/4-1/2 cup water depending on how much gravy you want. Simmer and cook covered till the vegetables are tender. Garnish with fresh coriander and serve hot with either roti (less gravy) or rice (more gravy). 

Langar Waali Daal

I have never had this daal at the Gurudwara (been only once or twice till now) and had never heard of it obviously until I saw Jaspreet Nirula Ji's post some time back on my regular food group. I had forgotten all about it until this last weekend when I didn't have anything special to offer my family for a nice lunch. Quickly searched for the recipe (couldn't find his and then googled and then found his), did some changes here and there and I served the most amazing daal I had made in recent times!! If this daal made by a person who has never tasted it can be so yummy, I wonder how that daal would taste which is made with so much love and positivity and that too in such a huge quantity. Can't wait to make it again!! 

Ingredients 

1 cup whole black urad daal (you can use split black urad daal as well)

1/4 cup plus 2 tbsp chana daal

6 big cloves garlic

1 tsp turmeric powder 

1 tbsp ghee

Salt to taste

For masala

1 1/2 large tomatoes chopped 

1 tsp ginger grated

2 green chillies chopped 

1 tsp Kashmiri Chilli powder 

1 tsp cumin seeds

2 tsp cumin powder

2 tbsp + 1 tbsp ghee

1/2 tsp sugar

1/2 tsp garam masala

Salt to taste

Chopped onions to serve (optional) 

Fresh chopped coriander to garnish 

Direction 

Wash and soak the lentils overnight. If you forget this step or decide to makr it at the nth hour, put the urad daal in the pressure cooker and after 1 whistle, switch off the flame and let it soak in the water for 2-3 hours. Otherwise, a soaking time of 5-6 hours is good enough if you have time but overnight soaking is best. For the channa daal, either soak it overnight or if you forget, one hour soak is good enough. 

Pressure cook the lentils with all the ingredients except for the masala for 5-6 whistles till the lentils are mushy. You can also slow cook the lentils in an earthen pot or deep bottom vessel on a medium flame and covered. 

Now, heat 2 tbsp ghee and crackle the cumin seeds. Add the grated ginger and the chopped chillies followed by the tomatoes. Add the dry spices and stir constantly till the tomatoes are mushy and oil droplets appear along the sides. Now pour the boiled and slightly mashed daal (with a potato masher) and mix well. Add salt as required, garam masala, and sugar. Add a bit of the chopped coriander and stir. Reserve the rest for final garnish. Just before switching off the flame add the remaining ghee and stir. Need not dissolve it completely. Remove from heat, add the remaining chopped coriander and the chopped onions (if using). Serve hot!!

Simple and Easy Egg Biryani

Biryanis are always meant to be elaborate and royal which undoubtedly calls for a little planning. However, on some days, you just get that Biryani craving and you know you can't sit in peace unless you have satisfied your craving. This is what exactly happened to me this Sunday when we were exploring and discussing different food options for lunch. I had just this tray of eggs and nothing else in the pantry and within 1 hour quick and easy Egg Biryani was ready to be served. I made my own Biryani masala here, but you can use any store bought masala if you have even lesser time to get the biryani done. 

Ingredients 

For the masala 

1 tsp cumin seeds 

1 tsp fennel seeds 

2 tsp coriander seeds 

3-4 Kashmiri whole red chillies 

4 cardamoms 

4 cloves 

1 black cardamom

1 bay leaf

1/2 mace

1/2 tsp nutmeg powder 

1 tsp black peppercorns 

1" cinnamon 

Dry roast all and grind to a fine powder 

For the rice

2 cups basmati rice, soaked for 1/2 hr

1 tbsp ghee

1 tsp shahjeera 

2 pods cardamom, 1" cinnamon 

1 tsp salt 

Rest of the ingredients 

1 large onion sliced finely 

11/2 tbsp ginger garlic paste 

2 large tomatoes chopped 

1 tbsp ghee + 1 tbsp oil

Salt to taste

Freshly chopped coriander and mint leaves 

1 cup warm milk (may require more)

3 hard boiled eggs

3 tbsp cornflour 

1/2 tsp Chilli powder 

1/2 tsp turmeric powder 

1/2 tsp salt

Direction 

Start with preparing the eggs. Peel the hard boiled eggs and cut them into half. Make a thick paste with water, cornflour, Chilli powder, salt and turmeric powder. 

Dip the egg halves one at a time and shallow fry in hot oil until golden. Remove from heat and keep aside. 

Now, heat the oil and ghee in a deep bottomed pan and add the shahjeera. Add the whole spices and the rice (reserve the soaked water) and fry till the rice becomes translucent. Now add warm water till just about covering the rice 1" above. Cover and let the rice cook till about 90%. 

Heat oil and ghee in another pan and fry the sliced onions till golden. Next add the ginger garlic paste and fry till the raw smell disappears. Tip in the tomatoes now and fry till mushy. Now add the freshly ground masala and mix well. Fry the onion masala till oil appears along the sides of the pan. Now add 1 cup milk and stir and bring to a boil. You can also add chopped vegetables to the masala and  fry a bit before adding the milk. Now add the cooked rice and mix well. Add coriander and mint and any birista or fried onions if you have ready. Mix well and drizzle some ghee from the sides and cover and simmer the flame. Let the biryani cook on dum for 10-15 minutes. Remove from heat and serve hot with the fried eggs and onion slices. 

 

Simple and Light Stewy Chicken Curry

It has been an extremely busy month and is going to continue as such for the next month as well. Father-in-law in town, hubby's birthday, Balinese Holiday, and every day cooking were some of the things that left me walking on a tight rope all this month. Next month starts with my birthday, my Blog's third anniversary, my first bread baking class, father-in-law's birthday, and half a month of babysitting while hubby leaves for an extensive business trip. Phew! That already makes me feel exhausted. Nevertheless, I couldn't stay away from blogging for long and so posting this extremely simple yet absolutely yummy light and Stewy Chicken Curry which is best eaten with a bowl of steamed rice or hot and fresh puffed chapatis and raw onions. I made this on a Sunday but this is actually an any day curry which will make you feel awesomely good!!

Ingredients 

1 kg chicken on the bone, washed and cleaned 

1 large onion chopped 

3-4 cloves garlic minced 

1" piece ginger minced 

2 medium tomatoes chopped 

2 medium potatoes quartered 

2 each of cardamom, cloves, bay leaves, and 2" cinnamon 

1 tsp Kashmiri chilli  powder 

1/2 tsp turmeric powder 

Salt to taste 

1/2 tsp sugar (optional)

2 tbsp oil (preferably mustard oil)

Ground Spices

1 tsp cumin seeds

2 tsp coriander seeds 

1 tsp fennel seeds 

1 tsp black peppercorns 

Dry roast all the spices and grind to a fine powder 

Direction 

Heat oil in a pan and fry the quartered potatoes. Keep aside. 

In the same oil, splutter the whole garam masala and add the chopped onions, ginger and garlic and saute till golden. Next add the chopped tomatoes and saute till mushy. Now add the ground spices along with the turmeric, salt, and chill powder and fry for 3-5 minutes till the entire masala comes together. Add the washed and cleaned chicken and fry on high heat till the chicken changes color and well coated with the masalas. Add the potatoes and fry for 5 more minutes. By now, the oil would start appearing from the sides. Now add 1 cup water and let the water come to a boil. Mix, reduce the flame to medium low, and cover and cook till the chicken and the potatoes are cooked through. 

Adjust seasoning. Add freshly chopped coriander if you like the flavor. Make sure there is enough gravy to give that stewy effect. Remove from heat and serve hot with steamed rice. 

No Onion No Garlic Paneer Curry

It was my Mother in Law's fifteenth death anniversary today and while she was a very sweet lady and had known her since my childhood, one thing I remember about her, among other things, is she was a big foodie. She loved my Mom's cooking and always used to keep longing for a daughter who would cook and serve her favourite dishes. Today, fifteen years after she left for her heavenly abode, I finally got an opportunity to make some yummy dishes for her and make her soul happy. The priest who had come home for the prayer service was absolutely delighted with the menu and I hope that she feels happy and satisfied seeing someone relish the dishes prepared in her fond remembrance. This no onion no garlic paneer preparation was one of the stars of the menu which everyone enjoyed thoroughly. 

Ingredients 

500 gms paneer cubed

1/4 cup cashew 

3-4 Kashmiri red chilli 

2 tsp ginger paste (fresh)

2 each of cardamom, cloves, bay leaves, and 1" cinnamon 

1 tsp cumin seeds 

1 tsp saunf

1/2 tsp heeng/asafoetida

1 tsp Kashmiri chilli powder 

1/2 tsp turmeric powder 

1 1/2 tsp kitchen king masala (you can substitute it with an equal mix of cumin powder and coriander powder)

1 large tomato 

1-2 tbsp cream (optional)

1 tsp sugar (optional)

1 tbsp roasted and crushed kasuri methi

1 tbsp oil

Direction 

Soak the cashew and whole red chillies for 10 minutes. Grind them to a fine paste along with the tomato. Keep aside. 

In a pan, heat oil and splutter the cumin seeds, saunf, and whole garam masala. Now add the ginger paste and heeng and fry for a few seconds and then add the cashew and tomato paste. Mix well and fry till oil starts appearing from the sides. Now add the dry spices except the sugar and kasuri methi and mix. Add about 1/2 cup water and bring the gravy to a boil. You can add more water as per your requirement but do not make it too watery. The gravy is supposed to be thick. Now add the paneer cubes and cover and cook on a medium low for 5-10 minutes till droplets of oil start appearing on top. Add the sugar and check for the seasoning. Add the cream if using and the crushed kasuri methi. Mix and remove from heat. Serve hot!

Quick and Easy Vegetable Biryani

In a Non-Veg household, when it comes to biryani, it ought to be either meat or fish. As a cooking enthusiast, however, how can I not try something which is so popular with Vegetarians. I was running short of time and so chose a quick fix process and my Biryani was ready in less than an hour!! It was delicious and liked by all and now I have an addition to my menu for my vegetarian friends!! 

Ingredients 

For the rice

2 cups Basmati rice

3 cardamoms, 5 cloves, 1" cinnamon, 1 bay leaf 

1 tsp salt

1 tsp oil (optional)

For the veggies 

2 cups mixed veggies chopped  (I used a mix of cauliflower, carrots, peas, corn)

2 medium onions sliced 

1" piece ginger minced

4-5 cloves garlic minced 

2-3 green chillies chopped 

2 tbsp biryani masala 

1 tsp red chilli powder 

1 tsp turmeric powder 

1/2 cup yogurt 

2-3 tbsp cashew and raisins 

1/4 cup milk

1/4 cup cream

1 tsp shahjeera 

3 cardamoms, 5 cloves, 1" cinnamon, 1 star anise, 1/2 mace, 1 black cardamom 

1 tbsp ghee plus 1 tbsp oil

For the assembly 

2 tsp ghee

2 tbsp fried onions (I used store bought)

Fresh coriander chopped 

Fresh mint leaves chopped 

Rose essence or kewra essence for sprinkling 

Direction 

Wash and drain the rice and cook with all the ingredients mentioned for the rice till 90% done. Drain and keep aside. 

In a pan, heat the ghee and oil and splutter the shahjeera. Next add the whole garam masala and fry for another minute. Add the ginger garlic mince and the sliced onions and fry till golden. Now add the veggies and stir. Add salt, nuts, and cover and cook on a medium flame till done. 

Meanwhile, whip the yogurt with milk and biryani masala and red chilli powder.

Once the veggies are done, add the yogurt mix and stir. Now add the cream and check for seasoning. Remove from heat. I have a bit of gravy here as otherwise the veggies and the rice become very dry as opposed to using meat where it releases it own juices. 

Now you can either assemble and make it on dum for 30 minutes or use an ovenproof dish. Whatever way you choose, assemble in the following way. 

Put a layer of rice (pick out the bay leaf) and level it. Next add the veggies and top it with some fried onions, coriander, 1 tsp ghee and kewra essence. 

Top the veggie layer with another layer of rice and finish it off with remaining coriander, fried onions, ghee and kewra essence. 

If baking in the oven, pre-heat to 200 degree celcius and bake covered with aluminium foil for 20 minutes. If doing dum on gas, put the vessel on top of an iron tawa and reduce the flame to minimum and cook on dum for 30 minutes. If using microwave, cover with a clingwrap and microwave for 5-7 minutes. Mix the rice and veggies before serving and enjoy!!

Baked Stuffed Capsicum

I always found stuffed veggies very interesting but the idea of getting them done, right from the scraping to filling to cooking deterred me. I had to organise a full vegetarian meal recently for some friends visiting from India, and with not too many options present, I decided to give it a try at last. The filling was super yummy and the sweet and rustic flavor of the capsicum complimented it very well. Very easy to prepare and no mess while cooking as well, I received rave reviews from my guests and family too. This is going to be a keeper now.

Ingredients 

For the filling 

4-5 medium tomatoes boiled and mashed

200 gms paneer crumbled 

2 tbsp cashew nuts finely chopped 

2 tbsp raisins 

1/2 tsp amchoor/dry mango powder 

1 tsp cumin powder 

1 tsp coriander powder 

1 tsp garam masala powder 

1 tsp red chilli powder 

Salt to taste

1 onion chopped 

1" piece ginger chopped 

1-2 green chillies finely chopped (optional)

Fresh coriander leaves chopped 

1 tsp oil

6 capsicums

Direction 

Wash and dry the capsicums with a kitchen towel and keep aside. 

In a bowl, mix the mashed potatoes, crumbled paneer, dry spices, nuts and salt. Heat oil in a pan and fry the chopped onions till soft. Add the ginger and fry for 2 more minutes. Now add the mashed potato mixture and mix well. Add coriander leaves and mix. Remove from heat and let it cool. 

Meanwhile, prepare the capsicums and pre-heat the oven at 200 degree celsius. Cut the top of the capsicums in a way to remove the seeds without spoiling the shape as shown in the picture below. 

Discard the seeds and keep the cap intact. Now carefully slice a bit of the base to make the capsicums stand straight without making any hole in the bottom. 

Now line a baking tray with aluminium foul and start filling the capsicums with the help of a spoon. Fill all the capsicums till the brim and grease the body with a bit of oil. Cover the top with the lid and place in the prepared baking tray. 

Bake in the pre-heated oven for 20-25 minutes till slightly soft from the outside and the body lightly roasted. Serve hot!

Goan Fish Curry

The first beach experience for me was Goa in India and it was a love at first sight. I have been to many other beach destinations thereon but there is no other place which matches the enigma of Goa. Calm, serene, peace, tranquility, hospitality, fun and frolic, there are hardly any adjectives which can be left behind to describe this perfect holiday destination. The best part is that it fits every budget and even a pauper can afford a dream Goan holiday. And no, before you think that this post is sponsored by Goa Tourism Board, this post is about one of my absolute favourite dish from the Goan cuisine. The Goan Fish Curry is a highly irresistible fish curry served with hot steaming rice. The fish generally used is either prawns or pomfret or any other boneless sea fish. I have used here a Boneless white fish fillet, quite similar to the White Snapper. The curry was a perfect balance of all the flavors, the tang from the tamarind, the heat from the chillies, and the creaminess from the coconut. The best part about this gravy is it is absolutely easy to prepare and needs  only a few ingredients. If you love Goa and you love their cuisine, this recipe is a must try!

Ingredients 

450 gms fish (I used boneless white fish fillet; you can also use either pomfret or prawns or any other similar sea fish)

1 medium onion finely sliced

4 cloves garlic chopped 

1 tsp cumin seeds 

1 tbsp coriander seeds

7-8 kashmiri whole red chillies 

1 cup or 200 ml coconut cream (I diluted this with 1/2 cup water; you can directly use 1 1/2 cup coconut milk)

2 tsp tamarind paste (you may need a little more later at the final stage while adjusting the seasoning)

1 tbsp lemon juice

Salt for marinating the fish as well as for gravy

1/4 tsp turmeric powder

2 tsp oil

Direction 

Wash and clean the fish and marinate with salt and lemon juice and keep aside. 

Dry roast the cumin seeds, coriander seeds, and whole red chillies and grind to a fine paste along with the garlic and little water. Now heat oil in a pan and fry the onions till soft and translucent. Add the spice paste and stir well. Add the turmeric powder and mix. Keep stirring continuously until the base mixture is well fried and blended. Take care not to burn it though. Now add the tamarind paste and stir followed by the coconut cream and water mixture or coconut milk. Give a good stir and bring to a boil. Now simmer the flame and add the marinated fish. Do not add the marinade as it might make the gravy too sour. Cover and cook for 10 minutes until the fish is cooked. Add salt as per taste and slit green chillies. You can adjust the tanginess of the curry now by adding more tamarind. It is important not to add the entire paste at one go as the consistency of the tamarind paste can be different and so also the tang. You can also adjust the thickness of the gravy now by adding or reducing the water. This is a very forgiving recipe and you can make adjustments at any point in time. Serve hot with steamed rice and enjoy this Goan delicacy!!

Malai Kofta in Appe Pan

Appe pan is a must-have in the kitchen these days, especially if you want to serve healthy yet yummy treats to your friends and family. I prepared the kofta balls one day in advance and kept them in the refrigerator in an air tight container and put them in the kitchen counter out from the fridge to bring them to room temperature 1 hour prior to making them.  It was quite easy to fry the balls in the lightly greased appe pan and all I had to do to uniformly brown the balls was to keep turning them on all sides. This was quite simple to do and I could do it alongside making the rich and yummy gravy. No deep frying involved and no compromise on taste as well!! If you are still considering buying the pan, then think no more. 

Ingredients 

For the koftas (makes 18-20)

350 gms paneer (I used homemade)

2 medium potatoes boiled and grated

2 tbsp fresh coriander leaves finely chopped 

1 tsp red chilli powder 

1/2 tsp cumin powder 

1/2 tsp coriander powder 

1/4 tsp heeng 

Salt to taste

Oil to grease the appe pan

For the gravy

1 big onion chopped 

1" piece ginger chopped 

3-4 cloves garlic chopped 

2 medium tomatoes blanched (make slight cuts/insertions on the skin and boil for 5 mins. Remove from heat and once cooled, remove the skin and eyes)

8-9 cashews soaked

3-4 kashmiri whole red chillies soaked

1" piece cinnamon, 3 green cardamom, 1 black cardamom, 4 cloves

1 tsp cumin seeds (I did 1/2 tsp cumin seeds and 1/2 tsp shahjeera or caraway seeds)

1/2 tsp red chilli powder 

1/2 tsp cumin powder 

1 tsp coriander powder

1/4 tsp turmeric powder 

1 tbsp roasted and crushed kasuri methi

2 tbsp cream plus more for garnishing 

Direction 

Start with making the koftas. Crumble the paneer with your hands if using homemade or grate them finely if using store bought. Add all other ingredients except the oil and mix well. Taste the koftas for adequate seasoning keeping in mind that the gravy will have salt as well. If you are making the balls in advance, then keep them in an air tight container in the refrigerator until further use. Else, just keep them aside for a while as you prepare for the gravy. 

Heat oil in a pan and add the whole garam masala and let it splutter. Add the chopped onions, ginger and garlic and fry till soft. Remove from heat and let it cool. In a grinder, blend together the blanched tomatoes (skin removed) and the fried onion mix and the soaked cashews and kashmiri whole chillies. Make a smooth paste and keep aside. 

Now grease the appe pan and heat it. Add the balls to each pocket and fry them on a low heat uniformly on all sides by turning them carefully without breaking. 

While making the koftas, start preparing the gravy. Heat oil (just 1 tsp is sufficient) and add cumin seeds and let them crackle. Add the spice paste and saute on medium flame till oil starts appearing from the sides. Add the dry spices and fry for 2-3 minutes. Add 1/2 cup water and bring to a boil. The gravy should not be too thick nor too thin as it will dry up when cooled down. Add the crushed kasuri methi and cream and let it simmer for 5 minutes. Adjust the seasoning as required. I like to add a dash of sugar at the fag end. You may skip this step. Remove from heat and transfer to the serving bowl. Now add the fried koftas to the gravy and let them soak the gravy for at least 30 minutes. Serve hot garnished with some more cream. 

Moradabadi Daal-- A Must Try!!!

I am not at all a Daal person and would prefer to make a curry instead of a daal, given a choice. But after my Lucknowi Daal, I did start loving it but only limited to Lucknowi Daal. Now, there is a new inclusion in my favourite daal list, Moradabadi Daal!! The recipe was shared by Hina Gujral of Fun, Food and Frolic several months back but I somehow never got to make it. I did today and wow! Totally bowled out by the superb taste. If you have nothing to cook or in no mood to cook, you must certainly make this daal. Even if you are in the mood, you must still make this because you are undoubtedly going to fall in love with it!!! Please try this daal.... A humble request!!! Trust me, you won't be disappointed! 

Ingredients 

For the daal

1/2 cup moong daal washed and drained 

1/4 tsp heeng/asafoetida 

1/2 tsp turmeric powder 

1 tbsp ginger garlic paste (I finely grated both)

1/2 tbsp tamarind paste/pulp (without seeds)

Salt to taste

For the tadka

1 tbsp ghee/refined oil (the flavor is optimum  with ghee)

1 tsp cumin seeds 

1 tsp kashmiri chilli powder 

1 tsp chaat masala powder

1 medium onion finely chopped 

1 medium tomato deseeded and finely chopped 

1-2 green chillies chopped 

1" piece ginger julienned 

3-4 cubes of paneer crumbled

Fresh coriander chopped finely 

Direction 

Cook the daal with required water in a pressure cooker with all the other ingredients listed under daal until done. I usually add water just until 1" above the level of the daal to avoid spitting by the cooker while cooking. 

Remove from heat and let the pressure release on its own. Open the lid and mash the daal adding any additional hot water to achieve desired consistency. Spoon out the daal in individual serving bowls and keep it ready while you prepare the tadka. 

In a small tadka pan or small wok, heat the ghee and add the cumin seeds. Let them crackle and then add chilli powder and chaat masala powder. Remove from heat immediately and spoonfuls of the tadka into individual bowls. Here the quantity of ghee mentioned was for two servings of the daal. Increase as per your requirement. Now add the chopped onions, chopped tomatoes, chopped chillies, and ginger juliennes into each serving bowl on top of the tadka and crumble some paneer cubes on top. Finish it off with a generous sprinkle of fresh coriander (I love lots of it) and serve hot with rotis/naan/paratha or rice! Enjoy this lip smacking daal and also the compliments!! 

 

Murg Khurchan

On my recent India trip, this is one dish that came appearing to me one way or the other. I tasted it first time in my life in a North-Indian restaurant along with my sister and we both enjoyed it thoroughly with some tandoori rotis. Since then, it somehow continued to capture my attention either through in-flight menus or cookery books and websites. I finally told myself that I have to get done with these ghost appearances and chanced upon a recipe by Chef Marut Sikka. It is a vanishing dish and in fact I had never before heard of it until a few weeks back. Khurchan means scraping and traditionally this dish is made on a tawa/griddle but since my tawa is really small, I made it on a frying pan. The taste is superb and is a close cousin of chicken keema, except that you use roasted and shredded chicken here instead of minced. You must try this dish once and help in keeping its fame alive!! For my vegetarian friends, you can easily replace the chicken in this recipe with paneer except that you need not shred it too finely. 

Ingredients 

For the masala 

6-8 dried red chilies

1 tbsp coriander seeds

1 tsp cumin seeds

Gently roast the above in a pan and then grind to a fine powder in a mixer grinder.

For the Sauce 
1/4 cup ghee 

6-8 cloves of garlic finely grated

4-5 large ripe tomatoes chopped 

Salt to taste

 3-4 green chillies chopped

For the chicken/paneer/ veggies 

1/2 kg chicken/paneer/mixed veggies cut into one inch cubes

6-8 cloves garlic finely grated

2" piece of ginger finely grated

Juice of one lemon

1 tsp red chilli powder

1/2 tsp white pepper powder

Salt to taste

2 tbsp refined oil 

For the assembly 

50 gm butter

 2 onions sliced

 1 green bell pepper deseeded, cut into strips

1 red bell pepper deseeded, cut into strips

1 yellow bell pepper deseeded, cut into strips 

1 tsp garam masala 

1 tbsp kasoori methi roasted and crushed 

1" piece ginger julienned

Fresh coriander leaves chopped for garnish

Direction 

Keep the dry masala ready as per instructions above. 

Heat the ghee in a pan, add the garlic and saute until light golden brown. Add the powdered masala of chillies, cumin and coriander, stir and immediately add the tomatoes.

Add salt, increase heat and once the mixture comes to a boil, lower the heat and continue to cook the tomatoes until they achieve a sauce-like consistency. Now add the green chilies and cook for another 1-2 minutes, check the seasoning and remove from the fire.

Now start preparing the chicken/paneer/veggies. Mix all the ingredients, except the chicken/paneer/veggies, together and add the chicken/paneer/veggies and marinate for 2-3 hours.

In the case of chicken or any other meat I normally add meat tenderizer or grated raw  papaya (two tablespoons). This acts as a tenderiser for the meat and also gives a gentle sourness. Skewer the chicken/paneer and cook in a tandoor. Alternatively cook in an oven (225°C for 6-10 minutes). The idea here is only to cook the chicken/paneer half way through, yet impart a smoky flavour to it.

Time to assemble. Traditionally it is to be done on a griddle or tawa. Mine is too small to accommodate all. So used a frying pan. 

Add the butter to the tawa/pan and once it melts, add the half done chicken/paneer/veggies. 

Cook on low heat scraping the griddle, just avoiding the chicken/paneer from sticking or burning, for 2-3 minutes. Add the sliced onions and continue to scrape the griddle, cooking until onions are glossy. Add the bell peppers and keep stirring till slightly soft but have a crunch still. Add the tomato sauce and continue to scrape. Cook for 3-4 minutes.

Add garam masala, kasoori methi and cook for 1-2 minutes. Add julienned ginger and fresh coriander. Stir well and remove from fire. Check the seasoning and serve.

Mutton Keema Kofta Biryani

There was a time when Biryani for me was the most tedious dish to cook and was only a weekend treat to be eaten outside. With my husband being a great Biryani fan, how could I stay away from not trying out this flavoursome dish at home. My first biryani was almost a year back and it was an instant hit. Although there was room for improvement, it was a good beginning nonetheless. With each passing attempt, my Biryani just kept getting better and better and better. Now I have reached a stage where I have developed my own Biryani recipe from scratch and have included a very interesting twist to it, Koftas!! The idea was originally shared by a fellow foodie on a food group and I developed it from there. The husband was licking his fingers (literally) and the guests (who had to mantain their courtesy being Germans) swiped off the entire bowl squeaky clean. 

Now, I look forward to cooking my next Biryani!! 

Ingredients 

For the koftas

500 gms minced mutton

1 tbsp grated ginger

1 tbsp grated garlic 

5-6 mint leaves chopped 

1-2 green chillies chopped (optional)

1 sprig coriander chopped 

1 tbsp besan/gram flour

1/2 tsp red chilli powder 

1/2 tsp garam masala powder 

1/2 tsp cumin powder 

1/2 tsp coriander powder

1/2 tsp Salt (approximately) to taste (do not add a lot as the koftas will also absorb masalas from the biryani sauce later on)

2 tsp oil plus extra for frying

For the Biryani Masala

1/2 tbsp cumin seeds

1 tbsp coriander seeds

1 tbsp fennel seeds 

4-5 whole red chillies

3 green cardamoms 

1 black cardamom 

3-4 cloves 

1" piece cinnamon 

1/2 star anise 

1/2 nutmeg

1 mace

1 bay leaf

6-7 black peppercorns 

Dry roast all of the above and make a fine powder. 

For the Biryani Sauce

2 medium onions chopped 

3 medium tomatoes chopped 

1 tbsp ginger paste 

1 tbsp garlic paste 

1 tsp caraway seeds/shahjeera 

2-3 tbsp grated paneer

1/2 tsp turmeric powder 

Biryani masala prepared above

Salt to taste

1 tbsp oil

For the rice

2 1/2-3 cups of Basmati rice, washed and soaked for 20 minutes 

1 medium onion finely sliced 

1/2" piece ginger, finely chopped 

2 tbsp fresh coriander chopped 

1/2 tsp cumin seeds 

2 green cardamom, 3 cloves, 1/2" cinnamon, 1 mace, 4-5 black peppercorns 

1 tsp saffron soaked in 1 tbsp cold milk

Salt to taste but not exceeding 1 tsp

2 tbsp ghee (for maximum taste and fragrance)

For the assembly 

Fried onions and finely chopped fresh coriander 

Direction 

The first step will be to prepare the keema koftas. 

Wash and drain the keema and put in a food processor. Pulse until a smooth lump is formed. To this add all the remaining ingredients including 2 tsp oil and pulse till a smooth lump is formed and there are no solid bits. Remove from the food processor and take it out in a plate. Now while you heat oil in a wok for deep frying, start forming the balls with your hands. Do not make oversized balls as they might not cook very well then. 

 When the oil is hot, reduce the flame to medium and start frying the balls, 3-4 at a time on medium heat until golden on all sides. Do not fry on high flame as the balls may get browned too soon leaving a raw inside. Drain the excess oil on paper towels. 

Once you are done frying all the balls, start preparing the sauce. For that, heat oil in a pan and splutter the caraway seeds. Now add the onions and fry till golden. Add the ginger garlic paste and fry for another 2-3 minutes till the raw smell disappears. Now add the tomatoes and fry on high till the tomatoes get soft and mushy. Add the grated paneer and the biryani masala and the other dry spices and salt and fry for another 1-2 minutes. Add 1/2 cup warm water and bring it to a boil. Now add the fried koftas, stir to mix and coat everything well and cover and cook on medium low flame for 10-15 minutes.  This is to ensure that the koftas absorb maximum flavors and masala from the sauce which will ensure that they are soft and juicy once assembled. Also, if any of the koftas are not completely cooked, this step will make sure it does. Be very careful while stirring the sauce in between as you may break the koftas. Once the gravy reduces to about 1/4th with mostly the masalas remaining and minimum water, turn off the gas and keep the pan covered as you move on to the next step. 

 

 Time to cook the rice now. Heat ghee in a pan. Add cumin seeds and the whole garam masala and let it release the fragrance. Now add the onions and fry till translucent followed by the ginger. Add the soaked and drained rice and fry till the rice becomes transparent sonewhat. Add the chopped coriander and stir. Add salt and now if you are using the electric rice cooker, transfer the rice to the cooker and add 5-1/2 cups of water for 3 cups of rice and cook till done. If preparing the rice on gas stove, you can add water directly to the pan and cook the rice covered till just done (about 90%). Do not overcook. 

Once the rice is done, sprinkle the soaked saffron over the rice and stir and let it remain for 10-12 minutes. 

Now the final and most easy step. Take an ovensafe bowl or, a deep bottom vessel (if preparing on gas stove) and put one layer of the rice. If you do not have an oven, you can also do it in the microwave. Now add the biryani sauce along with the koftas. Sprinkle some fresh coriander and fried onions and cover up with the remaining rice.

 

Sprinkle some more coriander and fried onions on top and optionally a dollop of ghee. Cover tightly with an aluminium foil (if using the oven), a clinwrap (if using the microwave) or a tight lid sealed with atta dough (if using the gas). Cook on low heat for 20-30 minutes, if using the gas, with an iron skillet at the bottom to avoid the rice getting burnt. If using the microwave, cook for 7-8 minutes at high. If using the oven, like I did, cook in a pre heated oven at 175 degree celsius for 20 minutes. Keep covered until served hot with raita!

 

Saag Chole -- Chickpeas with Spinach

Tired of the regular Punjabi Chole, there was a need for a variation to the recipe and that is when I remembered seeing this recipe being posted in one of the food groups. It is quick and easy to make and the addition of spinach not only enhances the taste but also makes it even more high on nutrition. Serve it with rice or roti, this one dish meal will take care of your daily nutritional needs. 

Ingredients 

1 cup chickpeas soaked overnight 

1 medium onion chopped 

1" piece ginger 

4-5 cloves of garlic 

1 medium tomato made into a paste with the ginger and garlic above

3 cups spinach chopped 

1 tsp cumin seeds 

1/2 tsp turmeric powder 

1 tsp kashmiri chilly powder 

1 tsp cumin powder 

1 1/2 tsp coriander powder 

1 tsp garam masala powder 

1 tbsp dry roasted and crushed kasuri methi

1/2 tbsp pomegranate seed powder

Salt to taste

Oil as required 

Direction 

Wash and drain the soaked chickpeas and pressure cook till done.  

Heat oil in a pan and splutter the cumin seeds. Add the onions and fry till golden. Niw add the tomato paste and fry till the raw smell disappears. Add the dry spices and fry till the spices start releasing oil from the sides. Do not add the salt yet. Add the chopped spinach and stir. Cover and cook till the spinach is wilted. Now add the salt and the boiled chickpeas, reserving the water. Stir well. Now add the reserved liquid as per your requirement for gravy and bring to a boil. Add the crushed kasuri methi and pomegranate seed powder and check for seasoning. Garnish with fresh coriander leaves and ginger juliennes and serve hot with roti/ rice. 

Matka Gosht -- Mutton in an Earthen Pot

Mutton for me always meant a lot of work starting from overnight marination to a never ending task of frying the meat on medium flame till oil starts separating from the spices. The procedure no doubt makes the dish truly delicious but it leaves the maker really exhausted. With the kind of short cut dishes that I have been cooking these days without any compromise on taste, I had to have a short cut for a delicious mutton curry as well. The recipe  is similar to the popular Kashmiri Makhni Gosht but with my personal additions. While I cooked the mutton in the pressure cooker, I transferred the curry to an earthen pot to reduce and to infuse earthy flavors and that indeed did the trick for s super yummy mutton gravy. 

Ingredients 

500 gms mutton 

1 large onion chopped 

1 tbsp ginger julienned plus extra for garnish 

1/2 cup yogurt whipped

1 tsp cumin seeds

1/2 tsp shahjeera

3 green cardamoms, 3 cloves, 1" piece cinnamon, 8-10 black peppercorns 

1 tsp fennel seeds 

6-7 whole kashmiri red chilli roasted and crushed 

1 tsp kashmiri chilly powder (to make it spicy you can use spicy chilli powder)

2 tsp meat tenderizer or 2 tbsp grated raw papaya

1/2 tsp turmeric powder 

1 tsp good quality garam masala powder 

1 tsp ginger powder 

Salt to taste

1-2 tbsp butter

Oil as required 

Fresh coriander for garnish 

Direction 

Wash and clean the meat. Smear the meat with salt, chilli powder, meat tenderizer or grated papaya and mix well. Cover and keep aside for at least 2-3 hours. I did this early in the morning even before my morning tea so that my meat is ready to be cooked by mid morning. 

Heat oil in a pressure cooker and splutter the cumin seeds and shahjeera. I used the pressure cooker only for cooking while I did the frying in a pan as I find it difficult to do the same in my cooker. Add the fennel seeds and the whole garam masala. Now add the onions and fry till golden followed by the ginger juliennes. Add the crushed kashmiri chillies, ginger powder, turmeric powder and whipped yogurt. Fry till oil starts appearing as droplets on top. 

Now add the mutton along with any juices from the marinade and fry on a high heat till the meat changes colour. Now transfer the contents of the pan (if using) to a pressure cooker (if not already using) and add 1/2 cup of water and pressure cook till done. 

Let the pressure release on its own and then transfer the meat along with the gravy to an earthen pot and put the pot on a low flame. We now need to reduce the gravy as per our requirement and infuse some earthy flavors. You can already see a lot of oil and fat floating on top which indicates that the meat is well cooked. Now add the garam masala powder and butter and cover and cook on a low flame till the gravy reaches your desired consistency. Check for seasoning and serve hot garnished with fresh coriander leaves. If you do not have earthen pot, you can reduce the water added to 1/4 cup and then reduce the gravy as required in the cooker itself. You can also put inside a piece of burnt charcoal in an aluminium foil bowl to infuse smoky flavors.