Shahi Methi-Matar

 

This is a wonderful recipe to impress your guests at a dinner, but that does not mean that you cannot include it in your normal weekend meals.Every region you go has their own interpretation of a popular recipe. Take methi matar malai, for example – depending on where you go, you’ll find several versions, ranging from simple onion or  cashew -based gravy to a rich and exotic Mughlai-style curry made with cashew and cream.

 

 Ingredients

1. 2 cups fresh Green peas
2. 1/2 bunch or 2 cups of fresh fenugreek/ methi leaves washed and drained and chopped finely.
3. 1/4 tsp turmeric (Haldi)
4. 2 tsp kasoori methi (dried fenugreek leaves)
5. 1 tsp Garam Masala
6. 1tsp white pepper powder
7. 1 tsp cumin seeds
8. 1/2 cup fresh cream (malai)
9. 1tsp sugar
10. 1 cup full fat milk
11. Cooking Oil
12. Salt

For the paste:

1. 10 cashewnuts
2. 1 large or 2 small onions – chopped fine
3. 1″ long piece ginger
4. 4 – 5 cloves garlic
5. 4 green cardamom
6. 4 green chilies
7. 2 tsp poppy seeds

Instructions

1. Mix some salt in chopped Fenugreek leaves and keep them aside for 10 minutes.
2. Boil green peas in 4 cups of water till soft and drain.
3. Take onions, green chilies, ginger, garlic, cashewnuts, poppy seeds and green cardamom, grind them all into a fine paste using little water. Consistency of masala should be fine.
4. After 10 minutes, squeeze the excess water out from fenugreek leaves. This helps to reduce the bitterness of fenugreek.
5. Heat 2tsp of ghee in a pan. Add fenugreek leaves and fry for a few minutes.
6. Keep the cooked fenugreek leaves aside. 
7. Same pan add 2 tbsp oil to it. Add cumin seeds, let it splutter. when cumin seeds gets roasted, add white paste, turmeric (Haldi) and salt, cook for 2 minute.
8. After White Masala gets roasted add garam masala, dried fenugreek leaves, sugar, green peas, cooked fenugreek leaves , cream, milk and salt.
9. Mix all the ingredients well and cook them for 6-7minutes.
10. Methi Matar Malai is ready to be served
11. Enjoy this delicious preparation with pooris or rotis.

Dragon Fruit Pudding

This Diwali try this quick and fruity dessert with these dragon fruit.These elegant make-ahead desserts are ideal for a stress-free finale to a smart dinner. The combination of fragrantly perfumed dragon fruit combined with whipped cream and full fat milk make these desserts totally delicious. You can whip them up in advance and chill in the fridge for several hours so they’re perfect for easy entertaining and look stunning served in glasses with a spoonful of dragon fruit on the top. This spiny-skinned orb is easy to cut and peel, and its white or pink flesh delivers a subtle flavour reminiscent of melons. Your taste buds are about to be tickled pink!

Ingredients

1. 1- Dragon Fruit
2. 1/2 litre Full Cream Milk
3. 1/2 tsp Agar Agar powder ( about 3gms)
4. 1 cup fresh Cream
5. 3/4 - 1 cup Sugar
6. 1/4tsp Vanilla essence 

Method:

• Cut the passion fruit in half and scoop out the pulp and refrigerate at least 30 minutes before using.
• Mash all fruits in a blender or a food processor until smooth with fresh cream.
• Bring milk mixed with the agar powder to a simmer. Cook, stirring frequently, until agar is completely dissolved.
• Blend fruit mixture and milk- agar mixtures and pour the blend to the pudding moulds that you are going to serve.
• Press a piece of plastic wrap directly on the surface of each pudding and set it as such in the fridge (not in freezer) until serving time. 

That’s it! Very easy, light and soooo yummy! This pudding can be stored in the fridge for couple of days – but usually it’s gone really quickly:)

Note:

1. When buying passion fruit look for ones with uniformly pink in colour this shows they’re ripe and will have the best flavour.
2. Avoid dragon fruit that has spots and is hard.Also avoid if you see brown leaves or a dry, brown stem.

Saoji mutton

Nagpur and Vidarbha has its own culinary treats. Nagpur itself has its own specialty cuisine like  “Saoji”. Nagpurians are known for their love for spicy food which is prominently evident in popularity of Saoji Food.  Saoji Mutton is cooked in a delicious gravy of dry coconut and whole garam masalas roasted and ground. The key ingredient in this recipe is " Saoji spice powder",which gives very robust flavour to this dish.

“Saoji spice power/garam masala powder” recipe is consisting of varieties of garam masala which enhance the taste of this mutton curry. This is one of best garam masala powder recipe which has best combination of Indian spices. Additionally dry coconut used while cooking brings extra thickness to mutton gravy. This recipe is also famous  because of its spicy flavor and aroma.The recipe may seem long, but is incredibly easy to make. Just make sure you have all the ingredients ready.This curry  powder can even be made a week in advance and stored in air-tight bottles.

INGREDIENTS

1. 1 kg -Mutton,  (Cut that into small pieces of 1 inch with bone)
2. 1 teaspoon turmeric powder
3. Salt to taste
4. 2tsp Lemon Juice
5.  Saoji Garam Masala powder
6. Brown onion paste*
7. 3 tomatoes ,chopped
8. 2tbsp+2tbsp  Ginger Garlic paste
9. 1tsp byadgi chilli powder
10. 1/2 cup Coriander leaves chopped

Saoji Garam Masala powder*:

1. Oil- 3 tablespoons
2. Dry coconut- 1/2 cup ,grated
3. Black cardamoms- 1
4. Green cardamoms- 10
5. Coriander seeds- 4tsp
6. Shahi jeera- 1teaspoon
7. Cumin-1tsp
8. Cloves- 12
9. Black pepper- 1tsp
10. Cinnamon- 4 pieces of 1 inch each
11. Bay leaves- 2
12. Dry byadgi red chilies-10-12
13. Khuskhus (poppy seeds) 2 tsp
14. Stone flower (Dagad phool)- 2 tsp
15. Mace-1 small
16. Salt- 3tsp

Method for the saoji masala powder*

Heat oil in a shallow/heavy bottomed pan,add all the ingredient.Roast till copra turns to dark golden brown colour. Make sure to roast on very low flame to prevent burning of the spices.

Method of making brown onion paste:

Slice 3 onions and deep fry in oil till it changes to golden brown colour and drain the excess oil from onions and grind to a paste by adding little amount of water.

Method for the main curry:

1. Marinate the pieces of mutton with lemon and turmeric powder for about 3-4 hours
2. Now take pressure cooker add marinated muttton pieces and saute them on high gas till pieces get light brown.
3. Then add paste of ginger garlic and fried onions and mix well with the mutton pieces.
4. Once these pieces gets fried with both the paste add 1/2 of the Saoji masala powder * which is made earlier.
5. Add salt as per taste and 3-4 cups water and mix well and then cover the cooker with a lid.
6. Cook this mutton in pressure cooker till three- four whistles depending on the tenderness .
7. Meantime prepare one more masala paste by adding remaining Saoji masala powder,1/2 of the coriander leaves and tomatoes and grind it to smooth paste.
8. Take a pan add some oil and saute this ground masala paste and add 2tbsp ginger garlic paste and 1tsp chilly powder and saute till oil comes on top.
9. Now add the cooked mutton pieces and bring it boil,check the seasoning and cook for about 10 minutes on medium flame
10. Serve this mutton with bread/ pav or rice bhakri

Easy and quick Potato-sesame Salad with Lemon vinaigrette dressing

 

Simple potato-sesame salad recipe made with tangy lemon dressing is perfect for summer barbecues, picnics, and cookouts.This recipe can be served warm, as an accompanying vegetable, or cold as part of a group of salads – in which case you still need to pour on the dressing while the potatoes are warm.

 

Ingredients:

1. 4-5 medium sized potatoes, skins on, washed
2. Salt to taste

For the lemon vinaigrette dressing:

1. 2tbsp Lemon juice
2. 1/2 tsp grated zest of lemon
3. 5-6 cloves of garlic
4. 1 Green chilly,seeds removed (optional)
5. 1/2tsp Rock salt
6. 4tbsp extra virgin olive oil
7. Freshly crushed black pepper

To Garnish:
Flat leaf parsley, roughly chopped
2tsp black or white sesame seeds,roasted

Method:

• First of all place the potatoes in a saucepan with enough boiling water just to cover them, add  some salt, and simmer them for about 15-20 minutes.
• Meanwhile make the vinaigrette. Using a pestle and mortar, crush the garlic and rock salt together to a paste, then gradually whisk in all the other dressing ingredients. 
• When the potatoes are cooked, drain them in a colander and transfer them to a serving bowl. Mash them slightly .Pour on the vinaigrette dressing while they are still hot, toss them around in the dressing to get a good coating, then finally scatter in the chopped parsley and roasted sesame seeds and serve.

Black eyed beans/Lobia Kurma

 

Amazing recipe-easy and delicious!

Amazing recipe-Easy and Delicious.This has been go-to black eyed peas recipe for a few years now. This dish is delicious by itself or pared with Ghee rice or roti.

Black-eyed peas get their names from their characteristic appearance. They are white legumes with a small black dot resembling an eye. The nutrition of the black-eyed pea makes it an excellent addition to any menu.If you are new to cooking beans,always presoak beans overnight.

Ingredients:

2 cups-Black eyed beans,pre soaked and cooked.

1onion,Finely chopped

1tbsp oil

1tsp Ginger Julienne for garnishing

1tbsp Coriander leaves freshly chopped for garnishing

For the Masala:

1. 2 Onion ,chopped roughly 
2. 10 Kashmiri red chillies
3. 2 Tomatoes,chopped
4. 7-8 Garlic cloves
5. 1inch Ginger
6. 5-6 Fenugreek/methi seeds
7. 1tsp Cumin/Jeera
8. 1/2tsp saunf
9. 1/2tsp Black Sesame seeds
10. 1/2tsp Turmeric powder
11. 2tbsp oil 

 

 

 

 

 

•  Heat oil in a pan,add Cumin,saunf,sesame seeds ,fenugreek seeds and saute till jeera crackles.
• Add chopped onion and red chillies and saute again for 2-3 minutes on medium flame.
• When onion changes to translucent add turmeric garlic, ginger and tomato,saute further 5 minutes and switch off the flame.
• Let it cool completely before grinding it to a smooth paste with little water.
• Kurma masala* is ready.

Method:

 

 

• Saute the onion in oil till its changes to light brown colour.
• Add the ground kurma masala* and saute for couple of minutes till the raw smell disappears.
• Add the cooked beans and salt .Cover and cook over medium heat for 15 minutes to 20 minutes. Add additional water, if necessary.
• Serve garnished with ginger julienne and coriander leaves.

 

A great recipe! If you're new to cooking beans, you should understand that altitude and the age of beans make a difference. I'm at 4800 feet above sea level, and I always pre-soak or quick-soak my beans

A great recipe! If you're new to cooking beans, you should understand that altitude and the age of beans make a difference. I'm at 4800 feet above sea level, and I always pre-soak or quick-soak my beans

A great recipe! If you're new to cooking beans, you should understand that altitude and the age of beans make a difference. I'm at 4800 feet above sea level, and I always pre-soak or quick-soak my beans. I had a ham bone, and cooked the beans with that, onions, and water until they were close to tender and then removed the ham bone, drained some of the liquid off and added the rest of the ingredients. Delicious!

Amazing recipe-easy and delicious!

Kashmiri Dum Murgh

Kashmiri style a delicious chicken gravy!!Though a little time consuming,but worth trying specially for this new year and see how you will be appreciated...!!

Ingredients 

For marination

1. 1 kg chicken
2. Juice of 1 lemon
3. salt to taste
4. 1 tsp turmeric
5. 1 tsp ginger garlic paste
6. 1 tsp green chilli paste

 For  gravy

1. 1/2 cup curd
2. 1/2 cup brown onion paste ( about 3-4 onion fried and ground to paste with little curd)
3. 2 tsp ginger garlic paste
4. 3-4 tsp Kashmiri red chilli powder
5. 1 tsp turmeric powder
6. wheat dough to seal the pot.
7. 1/2 bunch of coriander
8. salt to taste

For masala to grind

1. 4-5 cloves
2. 1 1/2 inch cinnamon
3. A pinch of nutmeg powder
4. 1 stand of mace
5. 2-3 Cardamom/ elachi
6. 1 tsp black cumin/shahi jeera
7. 1/2 tsp poppy seeds
8. 4-5 cashew nuts
9. 2 tsp Fennel seeds
10. A pinch of asafoetida
11. Dry ginger powder

other ingredients

Directions

1. Marinate the chicken with the above mentioned ingredients at least for an hour.
2. Grind all the masala ingredients to smooth paste and keep aside
3. Heat a thick bottomed pot and add 1tbsp of oil.
4. Add the fried onion paste,ginger garlic paste and the remaining curd ,saute for a minute.
5. Add the marinated chicken and toss well and then add the ground paste along with turmeric and red chilli powder and salt and cook on high till oil separates.
6. At this stage pour in some water and cook further till chicken is well mixed with the gravy and cook for about 10 minutes till the chicken is half cooked.
7. Now its time to give a Dum. For that you need to cover the pot with a tight fitting lid and seal it with roti dough or else you can use aluminum foil.
8. Now place this pot on a thick bottomed pan or Tava and put on medium flame and cook for another 20 minutes.
9. Serve hot with rice or roti

Squid Chilly Fry....

Squid chilly fry is a very popular side dish in Kerala restaurants. Its one of the dish my dad  frequently used to order from our nearby hotel. Though I tried a lot of Squid fry recipes in the past, none of them were successful. Recently I came across another recipe of chilly fry in a local food magazine and I tried it same day. The preparation was a finger licking one and hence I thought of sharing the recipe with our friends here.
Try this recipe and let me know your reports too.

Ingredients :
15 Medium sized squids 
2tsp pepper corns
2tsp Ginger crushed
2tsp Garlic,peeled and  crushed
1 spring curry leaves (optional)
10 Green chillies slit
1tsp Red chilly powder
4-5 onion sliced
1tsp Garam masala
1/2tsp Turmeric powder
1/2tsp fennel powder
2tsp tomato sauce
1tsp soy sauce
4tbsp oil
Salt to taste
1tsp lemon juice

1. Crush the peppers and keep it aside.
2. Clean and cut the squid into rings and marinate it with the  pepper powder, lime juice (or vinegar) and salt.
3. In a pan heat oil, add the sliced onions. Saute it till they become brown.
4. Add the crushed ginger, garlic, curry leaves and the green chillies.
5. Saute it well for 3-4 minutes.
6. Add the garam masala,turmeric powder,red chilly powder and fennel powder, add tomato sauce and soya sauces. Mix it well.
7. Add the marinated squid pieces  and mix everything well and make sure that squid pieces are thoroughly coated with mixture.
8.  Add ½ cup of water and mix well.
9.  Lower the flame, cover it with a lid and cook it until the squid is done. Stir it in between.
10.  Once the chicken is cooked, add some curry leaves and cook for another 4-6 minutes.
11. Serve hot.