Tandoori Chicken

Sinfully Spicy - Tandoori Chicken #indianfoodOn evenings coming back from work, when the bus was running terribly behind schedule, I volunteerd to get down way before my stop and walk down home.The side walk still wet from the rain spells an hour or two before smelled of decaying earth and lush green foliage all along looked as fresh as just bathed.The moist breeze of monsoon evenings was a much sought break after spending the whole day in air conditioning.

The fastest way to home get to home was through of busy market surrounded by the yellow government quarters (apartments) which looked like tiny match boxes stuffed on top of each other. In India, such streets are dotted with places to eat and these little food joints have been around for so many years that they turn into local favorites.

Sinfully Spicy - Tandoori Chicken #indianfoodThere was is a take out restaurant which was one of our favorites for non vegetarian food in the area. All you notice as a passerby were two or three young men wearing colored vests standing in front of the clay oven (tandoor)on one side,their hands stained in spices skewing marinated birds and tikka on to the slender iron bars, and some making rumali roti (paper thin flatbreads) on the other side. The aroma of smoke & cooked dough clinged to the blanket of air surrounding the entrance and the eternal long queue at the coupon station was a common sight.The place looked terribly modest with no neon painted claims of best food in the area or banners of farm raised or organic stuff. One taste and you know its authentic mughlai cuisine, rich in flavor and honest in preparation. Simply put,- the tandoor at the joint popped out one of the most delicious chicken I have eaten ever.

Sinfully Spicy - Tandoori Chicken #indianfoodWhen we went to Delhi last year, I made sure that the husband tastes the food from there. I remember we ordered garlicy naan, butter chicken and tandoori chicken for home delivery. Its been quite a while and we still talk about the meal from that night so you know what I mean. There must be thousands of places in Delhi serving bestest tandoori chicken but this little restaurant thriving in a tiny pocket of big city is where most of my family memories are woven around – of celebration, of laughter of cheerful Sunday meals around the table.

Sinfully Spicy - Tandoori Chicken #indianfoodThis recipe  took me quite a few attempts to get together. In India,the tandoori is more charred and blackish in appearance  than the orange hued you see here at restaurants. Infact, if you use good quality turmeric and kashmiri chilli powder, ideally the reddish-orange color should come along on its own during high heat roasting. In India, we do not eat chicken skin, so whenever making tandoori, use skinless chicken, the meat should be succulent and moist on the inside & chewy on the outside (not crispy).

Sinfully Spicy - Tandoori Chicken #indianfood

Printable Recipe

Ingredients

  • 8 chicken drumsticks  (my package weighed total 2 lb, you could use any dark meat cut)
  • oil for basting
  • For serving – Chaat masala, onion slices, lemon wedges, fresh chopped cilantro.

First Marinade

  • 1/2 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/2 tsp red chilli powder or cayenne (adjust to tolerance)

Second Marinade

  • 10 black peppercorns
  • 2 black cardamom, seeds only
  • 1 green cardamom, seeds only
  • 2 cloves
  • 8 raw cashews, broken (or use 2 tbsp cashew meal)
  • 1 small twig of cinnamon (see notes)
  • 1/4 cup thick plain yogurt
  • 1″ fresh ginger
  • 4 garlic cloves
  • 1 tbsp garam masala
  • 1.25 tbsp chaat masala
  • 2 tsp kashmiri chilli powder (this lends the color,not the heat)
  • 1/4 tsp turmeric powder
  • pinch of fresh grated nutmeg
  • scant pinch of ajwain (carrom seeds)
  • 1 tbsp ghee, melted and cooled
  • 1 tsp salt (or to taste)
  • 1/2 tsp good quality saffron threads (optional)

Notes:

  1. Indian cinnamon is quite sharp as compared to the sweet cinnamon used in the west, that’s why I have noted a small quantity, adjust as per taste but do not go overboard.
  2. Black Cardamom has no substitute in this recipe. It has a woody, strong flavor and aroma much different that the sweet smelling cardamom. If you do not have it simply skip it.
  3. Chaat Masala is a tangy blend of spices which is used in indian cuisine.In this recipe it makes the marinade thick as well as lends it distinct hints of sharpness & smokiness,if you do not have it, use some lemon juice and a bit of roasted cumin powder in its place. If you want you can order online  or buy at indian/pakistani store. It keeps well for almost a year and can be used in salads, roasted vegetables or meats etc.
  4. You can make the tandoori marinade and immediately freeze it up to a month. When using, thaw it in the refrigerator and mix in the proteins or vegetables you are using.
  5. I recommend not using lean or boneless cuts like chicken breast for making tandoori because the high heat of cooking will immediately make the poultry chewy. You could use whole boneless thighs though.

Method

Skin the chicken and wash it under a running steam of water. Using paper towels, completely pat the chicken dry.Using a sharp knife, make incisions in the chicken and place in a bowl. Thoroughly rub the chicken with lemon juice, salt and chili powder. Set in the refrigerator.

Lightly crush the the black peppercorns, cardamom seeds, cloves and cinnamon in mortar & pestle.Place them into the blender. Add the cashews, yogurt,ginger, garlic, garam masala, chaat masala, kashmiri chilli powder, turmeric, nutmeg, ajwain, ghee, saffron and salt to the blender.Blend everything very very well till a smooth paste is formed. Refrigerate this paste for 30 minutes for flavors to mix.(If its not very hot, you can leave it on the kitchen counter top else in the fridge so that yogurt does not turn sour)

Mix in the chicken and the marinade and let sit refrigerated for 18-24 hours (at least). This time of marination is really important. You could marinate up to 2 days in advance.

Once ready to cook, leave the chicken pieces out of the refrigerator for about 30 minutes. Line a large baking sheet with aluminum foil (this makes cleaning easy) and set a rack over it. Also, preheat your oven to its highest temperature  (600 F in my case). Place the chicken pieces over the rack and roast for 20 -25 minutes or until done, basting liberally with oil. Use a lot of oil for basting, this is very important for a moist chicken. You will need to open up the oven door and brush the chicken 3-5 times, keep on turning it to cook on all sides. Alternatively you could grill the chicken outdoors,basting it at intervals

Serve hot immediately with chaat masala, onion slices, lemon wedges, fresh chopped cilantro.

Enjoy & Thanks for stopping by!

 

Layered Mango & Raspberry Dessert

Sinfully Spicy :Layered Mango & Raspberry DessertSinfully Spicy :Layered Mango & Raspberry DessertRemember I mentioned that I made two desserts back to back over the 4th of July weekend? This is the second one besides the mango pudding. It is rather an assembly than a cooked or baked dessert but it came out so well. It is a spontaneous idea that I trying to share with you.But this layered thing came out so well and mainly because it is the best thing I have made so far this summer,I wanted to share it. Share it badly so you can try it this season itself before the mango & berries are gone. I don’t even know what to call it, maybe an indian cassatta because that’s closest to what I had in mind when I was it putting together. Maybe an ice cream cake? Or let’s just call it a frozen-layered-dessert. 

Sinfully Spicy :Layered Mango & Raspberry DessertLiterally, I played with food. I just had an idea to start with and few leftovers – mango puree after making the pudding, cake slices and heavy cream nearing expiration. A dessert which brings together pound cake, ice cream, berries, mangoes and cream and nuts(if you like)could hardly not taste good. It like hitting the bull’s eye standing at arm’s length. This was a bomb.Literally. It is not everyday that the husband complains that I should have considered a 8 or 9 inch round instead of the little 6 inch cake pan. But then, I wanted to finish off the leftovers rather than start something new in itself. Anyhow.

Sinfully Spicy :Layered Mango & Raspberry DessertSinfully Spicy :Layered Mango &  Raspberry DessertYou can use the recipe just as a guideline and play around with whatever flavor or textures you like. I wanted to sneak in some dried mixed fruits and nuts but held back since the other half is not very fond of textures in food (how boring, right?). Whatever, make this dessert before summer ends and if your kids are of that age, involve them in the fun too.

Sinfully Spicy - Layered Mango & Raspberry DessertIt took me half a day to put all these layers all together – freezing the previous one and topping with next one and all. But so worth it. When I saw family asking for second or third serving, I decided that the next time I make this, it would be a 9″ or 10″ round.

Sinfully Spicy :Layered Mango & Raspberry DessertPrintable Recipe

Ingredients (Makes a 6″ round)

  • 4-5 slices pound cake
  • 1 tbsp rum mixed with 1 tsp powdered sugar (or any liquor of choice or you could use simple sugar syrup in case you do not want the alcohol)
  • Fresh raspberries, mango to serve

For the Mango Ice cream Layer

  • 20 oz mango ice cream, softened (I used Haagen Dazs)
  • 1/3 cup mango puree

For the Raspberry Layer

  • 2 pint fresh raspberries
  • 1.5 tsp fresh lemon juice
  • 1-3 tbsp sugar (to taste, depending on how tart the berries are)

For the Whipped Cream Layer

  • 1/2 cup heavy cream, cold
  • 1-2 tbsp sugar
  • Few drops of vanilla

For the Top Mango Layer (You could use softened mango sorbet if you do not get mango puree)

  • 1 cup mango puree
  • 1/8 tsp green cardamom powder
  • 1-2 tbsp sugar (optional)

Method

Line a 6″ cake pan with plastic cling film such that the film covers the edges of the pan. This makes it easier to pull out the entire round once it has frozen.

Pulse the cake slices lightly in your food processor. You could arrange the cake slices as it is on the bottom of the pan too. Soak the cake with the rum mixture. Freeze for 30 minutes.

Meanwhile, prepare the other layers. In a bowl, mix the softened ice-cream with 1/2 cup mango puree and set in the fridge.

In another bowl, macerate the raspberries in sugar and lemon juice  and let stand for 15-20 minutes. At the end of 15 minutes, using a fork, mash the raspberries or you could blend them into a smooth puree. Save about 1/3 cup  of this raspberry sauce to serve later.Refrigerate till ready to use.

In a third bowl, lightly whip up heavy cream with sugar & vanilla till it gets thickish. You don’t even need to go to soft peaks stage.Refrigerate till ready to use.

In another bowl, whisk the mango puree, cardamom powder and sugar (if using, depends on how sweet you want the top layer) and refrigerate.

Now, take out the cake pan and top the sponge cake layer with mango ice cream layer.Set in the freezer for 45 minutes to 1 hour till the ice cream is firm. Add the raspberry layer next followed by cream and mango puree layer. Its just the matter of letting the previous layer set in the freezer before you add the next one. Once all the layers are done, let the dessert set in the freezer for at least 4-5 hours till completely firm and solid.

Slice using a sharp knife dipped in hot water and immediately serve chilled with fresh fruit and raspberry sauce.

Enjoy & Thanks for stopping by!

 

 

 

Rajma Masala

Sinfully Spicy - Rajma Masala, Red Kidney Beans CurrySpice laden tomato(ey) sauce, gooey beans, hints of cinnamon and cardamom, steamed rice on the side and lots of fresh cilantro on top.This pretty much sums up rajma (kidney beans)-chawal(rice). Quite similar to the warming pot roast, we pretty much savor this dish every other Sunday afternoon in the house followed by a long nap which by all means is the necessary element of the brunch ritual. This north indian kidney beans curry is spicy and comforting, all of you who love beans and a side of carbohydrate (potatoes/rice) would know how addictive it can get, just few minutes into eating.

Sinfully Spicy - Rajma Masala, Red Kidney Beans CurryWhen I think something comforting – an event, a memory, food, travel or in general, any milestone of life, I want to be in that moment and think more and even more about it.These days, I seem to remember my home in India a lot. The routine of daily life back there keeps on flashing in my mind now and then.Our domestic help sitting on the floor peeling and chopping squash, talking about the other homes she works in, mum next to her and grinding fresh chilies and garlic in our decade old mortar & pestle. They discussed nuances of long power cuts- the preparations that precede it, casually chatting about unusually above normal temperatures and yet how late monsoons have been this year. In between, my mum would pour her elaichi chai with few crumbly rusks, both having a good ladies time.

While I brew my green tea on summer afternoons, my lil daughter napping, I also prepare dinner side by side, it is such a pleasant time to dig pockets of such spontaneous memories when I am all by myself in the house. It’s a warm feeling – nostalgic & bitter – sweet at the same time.

Sinfully Spicy - Rajma Masala, Red Kidney Beans CurryWhen I severely miss home, it’s just left to the meals to comfort us. Talk about comforting and rajma masala is my soul food. Not only because of how hearty it is but also because how uncomplicated the flavors are.Its bright and nourishing, its simple and doesnt need you to baby sit the pot. You could start with a simple masala, add the beans, let simmer and done. As a variation add vegetables (I am thinking whole baby potatoes or even few chopped greens here), why not? I personally like to serve it alongside paneer bhurji, rounding off our punjabi meal.

Sinfully Spicy - Rajma Masala, Red Kidney Beans CurryIf you happen to taste this dish at restaurants, it comes rich and heavy, the base recipe remains similar but the final dish is finished with butter and cream. Most Indian restaurants in the west do not cook like how indians cook at home. I don’t know how this piling on of the fat started.The way rajma masala is made in rural, punjabi homes is a far cry from the overbearing use of butter and cream, it is homely and essentially what true Indian food is like. That said, stay clear of butter pool and make this kidney bean curry –  delicious, healthy & comforting!

Sinfully Spicy - Rajma Masala, Red Kidney Beans Curry

Printable Recipe

Ingredients (Serves 3-4)

  • 1 cup red kidney beans, raw (make sure the beans are not more than 6 months old, I buy my stock from Whole Foods)
  • 3.5 cups water
  • 2 cloves
  • 1 black cardamom
  • tejpatta (indian bay leaf)
  • 1/4 heaping cumin seeds
  • small twig of cinnamon
  • 1/2 tsp oil
  • 1/2 tsp salt
  • 1/2 tbsp grated fresh ginger
  • 1-2 fresh Thai green chillies, whole or slit (adjust to tolerance)

For the Sauce

  • 5 tbsp mustard or olive oil
  • 1/2 cup finely chopped onions
  • 2 garlic cloves, minced
  • 1 cup finely chopped tomatoes (slightly sour)
  • 1.5 tsp coriander powder
  • 1/2 tsp red chili powder/cayenne (adjust quantity to tolerance)
  • 1/4 tsp turmeric powder
  • 1/4 tsp amchoor (dry mango powder)
  • 1/4 tsp garam masala
  • 1/2 tsp kasuri methi (dried fenugreek leaves)
  • Salt
  • Chopped cilantro

Method

Cooking the beans

Note – Skip this step if using canned beans, add the whole spices listed under cooking the raw beans at the time when you make the sauce. I highly feel that raw beans is an amazing way to start this recipe and that stock from boiling them adds way lot of flavor to the dish and totally recommend it.

Soak the kidney beans in enough water overnight or for at least 8 hours. This is an important step if you are using raw beans, if not soaked enough, the recipe will not turn out well. Once the beans have swelled, drain and discard the water. Transfer the kidney beans to a pressure cooker. Add 3.5 cups water, cloves, cardamom, tejpatta, cumin, cinnamon, oil and 1/2 tsp salt. Close the lid of the cooker and pressure cook on medium heat for 2-3 whistles or till the beans are 95% cook. An easy indicator to know if the beans have cooked is that the skin starts peeling off from few of them but the shape is intact. You could cook the beans open in on stove top till tender for approximately 45-50 minutes.

Once the beans have cooked, pick up the cloves, cardamom, cinnamon, tejpatta and discard. Transfer the cooked beans and stock to a bowl and mix in the ginger and whole chillies. Let sit while you make the sauce.

Making the Sauce

In the same cooking pot/pressure cooker that you boiled the beans,add the oil and heat on medium till you see ripples on the surface.If using mustard oil, you will need to heat tills it’s about to smoke so that the raw smell goes away.

Reduce heat to slightly and add the finely chopped onions and garlic and cook them till golden brown. About 6-8 minutes. Reduce the heat to low and add the tomatoes next along with chili, coriander,turmeric and amchoor powder. Cook this masala on low heat till the oil starts separating from the mix along the sides of the pan. About 10-12 minutes. If you see masala sticking to the bottom of pan, add some stock. Cook thoroughly.This slow cooking is very important to develop flavors and color of the paste, please do not rush.Allow the masala to reduce till it acquires beautiful reddish to brown color.

Add the boiled beans to the pot next along with all the stock.Check and adjust the salt. Add the garam masala & kasuri methi. Cover and let simmer on low heat for 25-30 minutes.

Once the beans have simmered, removed from heat and let sit undisturbed for 2-3 hours.

Serve warm garnished with cilantro.

Enjoy & Thanks for stopping by!

 

 

 

Mango Pudding

Sinfully Spicy : Mango Custard (eggless)On days when I have to have a dessert, either we drive down to Freeds Bakery, or just about any bakery that is open after 8 pm and I bing on a slices of florentine cheesecakes and parisian chocolate cake or almond croissants with extra shot of espresso and phew, I am covered for a week. If its way too late to step out I make this quick pudding. The sugar rush is taken care of in hardly any time- because I like it lightly warm.

Sinfully Spicy : Mango Custard (eggless)After a dessert making hiatus of over two months, (when I made these ladoos),this long weekend,while the husband was pretty much glued to world cup for most part of the day, I whipped up a couple of them back to back.It started with this mango pudding after I got reminded of this childhood favorite in one of the indian buffets and the other one was put together rather compulsively because I wanted to finish up that 20oz of mango puree leftovers.

Sinfully Spicy : Mango Custard (eggless)Done right, this could be a luscious dessert that you can put together in no time. My mom used to make a lot of pudding for after dinner treats growing up, I remember how in winters, the warm, luscious vanilla custard was topped with caramelized apples while the chilled mango version was a summer thing. In the most clumsy way, I always licked that velvety, thick thing more from the back of the spoon and it was gooey and almost coated all your taste buds – comforting just like a sweet dish should be!

Sinfully Spicy : Mango Pudding  (eggless)This eggless custard is such a breeze to make and one of those baby steps in indian dessert cooking, infact the recipe is a no brainer, cornstarch is used to thicken the sweetened dairy and then you let it sit in the refrigerator to set. The only way to spoil it is during the time when the mixture is on stove (I say that from experience), its slightly tricky to stop cooking just when the custard begins to thicken and though I have noted times in the recipe, I strongly recommend you to trust your instincts and gut when the stove is on.

Sinfully Spicy : Mango Custard (eggless)The pudding can be served as it is,with any kind of seasonal fruits you like. You can fill up a tart base for a decadent dessert or top it with few teaspoons of sugar and brûlée it (ideas!) Do not mix fresh fruit with the custard unless you are serving all of it right away, this way it can keep good in the refrigerator for 3-4 days.

Sinfully Spicy : Mango Custard (eggless)

Printable Recipe

Ingredients (Serves 4-5)

  • 2 cups mango puree
  • 1 tiny black cardamom, seeds only
  • 200 ml whole milk, cold
  • 200 ml heavy cream, cold
  • 2.5-3 tbsp cornstarch (known as cornflour in India)
  • 3-5 tbsp sugar (adjust to taste)
  • drop of almond extract
  • 2 tbsp golden raisins (or any dried fruit of choice)
  • Grapes, Mangoes, berries (or any fruit of choice to serve)

Notes

  • I use tinned mango-saffron puree available in indian/pakistani stores, if using fresh, choose the sweetest mango variety.You can add little bit of saffron for color and flavor.
  • Black cardamom has a really strong woody aroma so be careful when using it. You can substitute with green cardamom powder, though its taste & aroma will be entirely different (but good).
  • You can substitute the heavy cream with whole milk but the cream makes the custard nicely rich and (of course) creamy and delicious.
  • Adjust the quantity of corn starch and sugar depending on how runny and sweet your mango puree is. Different brands have different liquid and sugar content.
  • The correct consistency for the chilled custard is that it should be ‘ribbony’ when you pour it.

Method

Crush the cardamom seeds and mix with mango puree. Set aside.

In a large bowl, mix cold milk, cream and cornstarch. Whisk thoroughly till all the cornstarch is completely dissolved. Pour the mix in a pot on low-medium heat. Whisking continuously let the mixture warm up. It will take about 5-6 minutes. Once you start seeing little bubbles on the sides, reduce the heat to low and continue to whisk. The mixture will thicken fast now and you need to keep a watch.

Once the milk-cream mixture is thickened and starts to bubble in the middle too, immediately add the mango puree. Whisk thoroughly and let cook on lowest heat for 1-2 minutes. Add the sugar and combine well. Cook for a minute or so more. Remove from heat and add the almond extract. Let sit on counter to cool down a bit. Strain using your soup strainer in a bowl so that any lumps are removed. At this point, you can mix the dried fruit if using. They will swell lightly as the pudding chills. Tear a cling film and place it right on the surface of the pudding, this avoids the formation of skin as the pudding chills.

Chill overnight or for at least 5-6 hours. Serve with fresh fruit/nuts of choice.

Enjoy &Thanks for stopping by!

 

 

 

 

 

Fish in a Light Mustard Sauce

Sinfully Spicy ; Fish in a Light Mustard Sauce #indianfood #seafood #curryOver the years, I have changed this recipe a lot from how mom used to make it. When one of our neighbors gave it to her some 8-9 years back, in the most unexpected way we embraced it in our cooking and more so instantly loved it just because it broke the monotony of the ‘only’ fish curry that we had been eating all the while.

In India a lot of exchange of food and gossip happens with neighbors.This aunty (as we fondly call anybody other than family back there),her house eternally smelled of cakes and good food but this recipe is one of the best things that she shared with us. She churned the tomatoes with nigella and mustard seeds to the point that they become almost velvety. Instantly, the blend hit the hot, virgin mustard oil, a loud sizzle, and boom, the sharp aroma choked up all your senses along with the piquancy of turmeric and fenugreek.Then the masala (spice paste) got slow fried for a good half and hour till it got brown and caramelized. The crisp, deep-fried fish steaks from the other side of on the stove stove finally met the party along with few cups of water and slit green chilies. The soup then simmered for another half and hour and rested till meal time. That light tart, soupy sauce ladled over steaming rice was all you could ask for on hot summer evenings.

Sinfully Spicy ; Fish in a Light Mustard Sauce #indianfood #seafood #curry
Sinfully Spicy ; Fish in a Light Mustard Sauce #indianfood #seafood #curryI remember how growing up we would not eat much of seafood from April to August since these summer months were categorized as the breeding season, quite contrary to here in the States when essentially seafood is labelled as ‘summer foods. A couple of weeks back I visited our asian seafood store after a gap of year or so and could not help but gorge on the vast choices available – crabs, shellfish, live lobster and what not. I really can’t tell you why this place is one of my favorite,the fact that I can get the freshest black pomfret and indian mackerel here – cut and cleaned ‘my’ way or because of the produce which I do not find in my regular grocery store – taro root, banana leaves, bitter melon squash. Not to forget – fresh jackfruit and lychees!

Sinfully Spicy ; Fish in a Light Mustard Sauce #indianfood #seafood #curryI bought home fresh tilapia thinking about this curry all the way. With the temperature hitting over 110 degrees F in my part of the world as the Independence day approaches, I could not think of an easy and light meal than this one.

You might try to find an east indian influence in the recipe but sadly it will disappoint you. The use of tomatoes and garam masala lend this quick recipe the right amount of tart, acidic and smoky profile to balance the piquancy of mustard and nigella. I do not deep fry the fish even though that is how it should be done. Also I add a little bit of garlic because the sauce tastes better than without.

Sinfully Spicy ; Fish in a Light Mustard Sauce #indianfood #seafood #curry

Printable Recipe

Ingredients (Serves 2)

  • 1 lb fish ( 4-5 steaks,I used tilapia)
  • 1 tsp virgin mustard oil
  • 1/4 tsp turmeric powder
  • 1 tsp oil

For the Sauce

  • 1.5 tsp yellow mustard seeds
  • 1/4 tsp nigella seeds
  • 3 garlic cloves,minced
  • 1/2 tsp turmeric powder
  • 1/2 tsp virgin mustard oil
  • 1/4 tsp red chili powder
  • 2 tbsp water
  • 3 tbsp virgin mustard oil
  • 1/2 tsp fenugreek seeds
  • 1 cup fresh tomato puree
  • 2 green chillies, slit open (adjust to tolerance)
  • 1 tbsp finely chopped cilantro
  • 1/4 tsp garam masala
  • Salt to taste
  • 1/8 tsp sugar
  • 1 – 1.5 cup water (depending on the sauce consistency you desire)

Notes 

  1. The sauce from this recipe has a pronounced mustard taste and a bitter end note. We like it this way. However, you can reduce the mustard quantity to not less than 3/4 tsp for a mild flavor.
  2. I used fresh roma tomatoes in this recipe so didn’t feel the need to add any souring agent (like lemon juice or amchoor /dry mango powder), you could add them at the end of cooking if you feel that the sauce needs some tart.
  3. Mustard oil is traditionally used in for the curry and it enhances the taste of the sauce. I cannot suggest a substitute but you can use any neutral oil.The curry will taste different though. 

Method

Clean the fish. Pat dry with a paper towel and rub with 1 tsp mustard oil and turmeric. Set in the refrigerator for 2 hours.

Grind mustard and nigella seeds to a powder (not very fine) using your coffee grinder. In a small bowl, mix with garlic, turmeric , 1/2 tsp mustard oil and red chili powder. Add 2 tbsp water to make a paste. Refrigerate this paste along with fish for 2 hours. (do not skip this refrigeration part)
 
After 2 hours, take out the fish and mustard paste from the refrigerator and set on the kitchen counter.
 
In a wide, non stick pan, heat up the 1 tsp oil on medium. Layer the marinated fish steaks on the pan and sear both the sides of the steak.About 2 minutes on each side (this time will depend on the variety and thickness of your fish). Put the stove off and let sit.
 
Meanwhile, in a heavy bottomed pan/kadhai, pour the 3 tbsp mustard oil and heat it on medium till you see ripples on the surface.Reduce the heat to low, wait for a minute and temper the oil with fenugreek seeds. Sauté for 20 seconds till you smell the aroma. Next, reduce heat to low and very carefully add the ground mustard paste. While adding to hot oil, the paste will splutter a lot so be careful.Cook the paste on low heat for 2-3 minutes till you see oil starting to separate on sides of the pan. Add the salt, tomatoes puree and mix well.Let cook on low heat,or about 10-12 minutes, stirring in between so that it does not stick to the bottom of the pan. Cook the paste till you see oil separating on the sides of the pan as well as it changing color to deep reddish-yellow. Make sure that all the water has evaporated and the masala is thick and shiny. Again, as the tomatoes cook,they splutters a lot, be careful.
Once the paste has cooked, add the water, green chillies, cilantro and garam masala,check the salt and bring to a boil on medium low heat. Once boiling,add the pan fried fish along with the drippings in the pan if any. Also add the sugar. Cover and let cook for about 5-8 minutes. (this time will depend on the variety and thickness of your fish, cook till the fish is done)
 
Remove from heat, and let sit for at least an hour before serving. Serve warm with steamed rice. You could squirt some lemon juice at the end if you like.
Enjoy & Thanks for stopping by!

 

 

Semolina & Quinoa Upma (Savory Porridge)

Sinfully Spicy - Semolina & Quinoa Upma(Savory Porridge), #indian #breakfastWhile the whole world has gone crazy over quinoa and come back, here I am, a food snob you may call who never liked it. I found it gritty and bitter and terribly failed to admire it.When everyone was riding the quinoa bandwagon a few years back, just when I had just entered the food blogging world, I could barely tolerate it in puddings with loads of nuts and cardamom thrown in to cover its taste. I stopped buying it because I felt intimidated by it.

Sinfully Spicy - Semolina & Quinoa Upma(Savory Porridge), #indian #breakfastA couple of months back, at Whole foods check out, I spotted a packet of red quinoa on sale and I almost jumped on it (more because it was a good deal a Wholefoods & less for the deal itself), anyhow I got it home again. A week before that, I had spotted this delicious looking salad in bon appetit paired with a beautiful chunk of fish and I decided to give quinoa another chance thinking that my love for fish and pistachios will pass over the dislike when they all are plated together.

Sinfully Spicy - Semolina & Quinoa Upma(Savory Porridge), #indian #breakfastIt turned out that red quinoa was such a revelation. Vastly tastier and less stinky than the plain one. I liked the nuttiness and the earthly flavor which I didn’t admire much during the first years. And the fact that even though you are eating a grain but not piling up on carbohydrates, proteins & fibre instead was such a cool thing.

I would not say that quinoa is a favorite thing in the kitchen yet like rice or oats and even tough I am still a far away from eating it all on its own but we are enjoying it a lot mixed in with other grains, vegetables and or serving it alongside proteins.

Sinfully Spicy - Semolina & Quinoa Upma(Savory Porridge), #indian #breakfastIn India, upma is a hugely popular breakfast down south. I love it. Its a brave thing to say for someone who likes to start the day with stuffed parathas(flatbreads), but there is something really comforting about upma.Light, moist and speckled with nuts and crunchy bite of lentils and mustard seeds,  I woke up to upma and rice idlis (steamed cakes) during the short two month trip that I chanced upon in Chennai.

Sinfully Spicy - Semolina & Quinoa Upma(Savory Porridge), #indian #breakfastUpma is whole grain savory, thick porridge with flavorings thrown in and mostly is traditionally served alongside a dry spice powder.Even though the sooji/suji (semolina) version is more popular in the rest of the country, anything from short grain rice to tapioca pearls to vermicelli to coarse rice powder can be used to prepare this wholesome porridge which could really be a nice, light meal in itself on a hot summer day.

Sinfully Spicy - Semolina & Quinoa Upma(Savory Porridge), #indian #breakfast

Printable Recipe

Ingredients (Serves 2-3)

  •  1/2 cup semolina
  • 1/4 cup cooked quinoa (I use this tutorial to cook )
  • 4 tbsp oil (I use half olive and half coconut, you could use ghee too)
  • 1/2 tsp black mustard seeds
  • 1 tsp chana dal (bengal gram lentils)
  • 1/2 tsp split urad dal
  • 8-9 fresh curry leaves
  • 1/4 tsp grated fresh ginger
  • 2-3 Thai green chilies, slit (adjust to tolerance)
  • 1/2 cup finely chopped onion
  • 3/4 cup finely chopped tomatoes
  • 1.5 cups water
  • 2-3 tbsp raisins
  • Fresh Lemon Juice to taste
  • Salt to taste
  • Fresh cilantro to garnish

Method

On a low heat, dry roast the semolina till it begins to turn light brown. Remove from heat, transfer to a plate and let cool.

In a heavy bottomed, wide pan/kadhai, heat up the oil. Once the oil is hot, add the mustard seeds, wait till they crackle. Be careful because the seeds splutter a lot. Add the chana and urad dal next and cook for 30-40 seconds till they change color to light brown. Lower the heat and add the ginger, curry leaves and green chilies. Wait till they crackle and you see blisters on chili skin.

Next, add the onion to the pan and sauté on medium heat for 2-3 minutes till it starts to soften but does not change color. Add the tomatoes and cook for another 2-3 minutes till they begin to soften. At this point, add the roasted semolina and cooked quinoa to the pan with 1.5 cups of water. Also, add the salt. Lower the heat and let water reduce, do not stir much. The semolina will swell up and just when the water has reduced by a little more than half, turn off the heat. Add the raisins and lemon juice and gently toss everything together.

Let sit for 10 minutes, fluff with a fork and all the water will be absorbed. Garnish with cilantro and serve.

Enjoy & Thanks for Stopping by!

 

Malai Kofta

Sinfully Spicy - Malai Kofta, Cheese Balls in Creamy Tomato Sauce #indianfoodGrowing up,we ate at home daily. Dining out was at the most once in a month thing,that too usually in the form of a take out. No matter what was ordered,we always looked forward to it just because it was a different taste and broke the routine of everyday food. My uncle would get that dreamy, delicious special butter chicken and rotis from our favorite place in the town and that was it. In complete contrast to the way eating out is a way of life in today’s world, in those days it was considered a luxury.

Sinfully Spicy - Malai Kofta, Cheese Balls in Creamy Tomato Sauce #indianfoodLike most indian homes, our daily meals were whole wheat flat breads,steamed rice alongside lentils and simple vegetable or protein curry.Only when the craving turned to demand for something special aka restaurant like,it was best recreated in the home kitchen. On those once in a blue moon occasions that creamy curries and naan were cooked from scratch – usually for a birthday party or day of results or a wedding anniversary and the dinner table received its calorie laden share of adulation.

Sinfully Spicy - Malai Kofta, Cheese Balls in Creamy Tomato Sauce #indianfoodOne of dishes I liked a lot from those days was malai kofta which is sort of a vegetarian version of meatballs in a tomato based rich sauce.It was fragrant and sweetish and nutty the way mom cooked it, paired beautifully well with fine flour flatbreads.

Sinfully Spicy - Malai Kofta, Cheese Balls in Creamy Tomato Sauce #indianfoodI rarely make creamy curries at home. Not that I don’t love them but I am a bit chicken to witness all that butter and cream business that they require.For last couple of weeks, I am hit with this intense craving to eat rich foods and I am cooking korma, biryanis and what not. I made this curry probably two or three times and it came out really good.

Sinfully Spicy - Malai Kofta, Cheese Balls in Creamy Tomato Sauce #indianfood

Malai (Creamy or Melt in the mouth) Kofta (dumpling/balls) is an extremely popular muglai dish in India. An orange hued sauce with pillowy,stuffed cheese and potato dumplings scattered in, just waiting to be scooped with soft bread (even though husband mixed it in with rice!). There is always a side of kachumber or salad or few cut up raw veggies to add freshness and a pickle (mostly this) to spice things up. As opposed to being baby food textured, the chunky sauce we prefer has little bits of cashews and raisins which pop in the mouth here and there.Yum!

Sinfully Spicy - Malai Kofta, Cheese Balls in Creamy Tomato Sauce #indianfoodPrintable Recipe

Ingredients  (Serves 3-4)

For the Koftas (Makes 12)

  • 6 oz paneer
  • 2 small potatoes,boiled
  • 1.5-2 tbsp cornstarch
  • 1/4 tsp of black pepper
  • salt
  • To stuff the koftas : 2-3 tbsp finely chopped nuts, raisins, cilanto, chili (optional)
  • Oil for frying +more

For the Sauce

  • 3-4 medium size tomatoes
  • 1/2 ” cinnamon stick
  • 1.5 cups water
  • 5 tbsp oil
  • 1 clove
  • 2 small green cardamom,cracked open
  • 1 small black cardamom, cracked open (substitute with green ones)
  • 1 tejpatta (indian bay leaf)
  • 1/3 cup ground onion paste (I use red, you could use yellow or white)
  • 1 fat garlic clove, minced
  • 1 tsp ginger, minced
  • 1 tsp corainder powder
  • 1/8 tsp turmeric powder
  • 1/2 tsp kashmiri chili powder
  • 1/4 tsp red chili powder
  • 1/3 cup raw cashew paste
  • Salt
  • 1/4 tsp(heaped) garam masala 
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 3-4 tbsp heavy cream
  • 1-2 tbsp of golden raisins (optional)
  • sugar (to taste)

Notes -

  • Stuffing the koftas is optional.You can fry up little balls of dough just as is and add to the sauce.
  • You can replace the heavy cream with coconut cream to make this sauce vegan. Instead of paneer, you could make dumplings with grated squash, pumpkin or chopped greens and dunk them in that flavorful sauce. You could use tofu too but remember to adjust the quantity of corn starch needed for binding.
  • I soak 15-20 raw cashews in warm water for 30 minutes and then blend them with water(as little as possible required) to make the paste. You could use ready to use cashew meal and make a thick paste with water instead.Even almonds or melon/sunflower seeds (for nut allergic) can be used in this recipe but the taste will change completely.
  • The sauce from this recipe is more spicy(in a nice way) than sweet. Since I use raisins, we didn’t feel the need to add sugar but you can add sugar to taste at the end.

Method

Making the Koftas

Fine grate the paneer and potatoes.In a bowl, mix both with cornstarch, pepper and salt. Mix and mash to get a smooth,lump free dough. Moisten you palms with oil,take a small portion of dough and flatten it between your palms. Place a very small quantity of chopped dry fruits, cilantro etc in the center. Bring the edges together and seal completely. Take care not to put too much of a stuffing else the koftas will burst open while frying. Make all the koftas in similar fashion and set on a plate. Refrigerate the koftas for about 15 minutes before frying. Meanwhile you can start making the sauce as below.

Shallow fry or deep fry the koftas on medium heat until golden brown on each sides.Drain on a paper towel and set aside.

Making the Sauce

In a small pot, bring 1.5 cups of water to boil. Using a sharp knife, make light incisions on the top of the tomatoes. Once water is boiling, add cinnamon stick to it along with the tomatoes. Let boil for 5-8 minutes, such that the skin of tomatoes starts coming off. Take out the tomatoes using a slotted spoon, let cool and reserve the water. Discard the cinnamon.

Once the tomatoes are cooled,peel off the skins and blend them. Set aside.

Heat up the oil in a large pot and temper it with cloves, tejpatta and cardamom.Wait till they crackle,about 30 seconds.Add the onion paste to next along with minced garlic and ginger.Saute for 5-6 minutes till starting to turn light brown.

Add the coriander, turmeric, chili powder next and sauté for less than a minute. Add the blended tomatoes and cashew paste and reduce heat to low.Let cook slowly till you see little bubbles of oil separating on sides of the pan and the paste glistening. At this point, first taste and adjust the salt and add the reserved water depending on how thick/thin you want the sauce. (I usually add 1 cup of water and reserve the rest for later since the curry thickens later/next day). Also add the kasuri methi and garam masala(if using). On low heat, let the sauce simmer for 10-15 minutes till it thickens.

Add the heavy cream and raisins next and simmer (not boil) on very low heat for another 2-3 minutes.Once the sauce has simmered, let sit for at least 45mins-1hour or till ready to serve.

Once ready to serve, warm up the sauce and add koftas to it. Once you have added the koftas, do not touch with spoon much else they will break.

Serve immediately. You can garnish with cilantro, cashews or grated paneer.

Enjoy and thanks for stopping by!

 

 

Aam Pana – Green Mango Drink

Sinfully Spicy - Aam Pana, Green Mango, Mint & Cardamom Drink #indianAs we drove to indian store a few weeks back, I told the husband “Oh I doubt they would have any more”, though secretly,I desired that they had ordered more of these chubby, tart green mangoes which are gateway to aroma and taste of indian summer into my little kitchen. I approached the mango carton first thing though I was there to stock up on green chilies, baby eggplants and curry leaves. I hurriedly tore the plastic bag and started my selection.”She’s a little too excited about them”, I overheard the husband telling the store keeper whose reply made me smile ear to ear,” Will be getting more in few days”.

Sinfully Spicy - Aam Pana, Green Mango, Mint & Cardamom Drink #indianThis summer has been rather good as far as seasonal produce goes. Except the blueberries which I climbing the price ladder each week, we are enjoying the bounty a lot. I bought squash and first cherries home over the weekend  but I am more happy that the supply of raw mangoes exported from India will continue in our local store. After pickling, adding them to lentils and chutneys, I also made this drink last week.

Sinfully Spicy - Aam Pana, Green Mango, Mint & Cardamom Drink #indian

Sinfully Spicy - Aam Pana, Green Mango, Mint & Cardamom Drink #indianWhile the raw mangoes were boiling and the cumin was slow roasting, I plucked up few leaves from my potted mint, tore them from the twigs, bathed them in the kitchen sink and set on the counter. My hands started to smell of the herb and a strong aroma filled up the nostrils only to be replaced a few moments later by the sweet-smelling cardamom as I broke open the pod. Suddenly, the kitchen was engulfed in the perfume of herbs and spices. I was at once transported to being a child again, drinking aam pana first thing from the jug in the refrigerator after getting back from school.

Sinfully Spicy - Aam Pana, Green Mango, Mint & Cardamom Drink #indianAam (mango) pana/panna is tart, sweet and spicy drink popular in India during the cruel summer months.The recipe is very simple and quick.You could roast or grill the mangoes for a smoky flavor instead of boiling them. Just keep in mind not to overdo the mint, cardamom or cumin since the pronounced taste has to be of the mango here.

Sinfully Spicy - Aam Pana, Green Mango, Mint & Cardamom Drink #indianPrintable Recipe

Ingredients (Serves 6-8)

  • 5-6 green mangoes, unripe
  • (scant) pinch of hing (asafetida,optional)
  • 2 cups water
  • 1/3 cup sugar (can be increased to 1/2 cup or to taste)
  • 6-7 fresh mint leaves
  • 1 very small green chili (any mild variety will work)
  • 1 green cardamom pod
  • 1/2 tsp (scant) roasted cumin powder
  • 1 tsp kala namak (black salt, adds tang but substitute with salt if you don’t have)
  • Salt to taste
  • Water
  • Crushed ice, mint leaves to garnish

Method

Wash the mangoes and remove their tops,peel them. Place them in a pressure cooker along with hing and 2 cups of water.Close the lid and let cook on medium heat for 1-2 whistles. If you do not have a pressure cooker, you can boil the mangoes in a pot till the flesh is soft. Take off the heat and let cool down till okay to touch.

Meanwhile, finely chop the mint leaves and green chili. You can seed the chili before chopping. Break open the cardamom pod and crush the seeds in a mortar and pestle.

Once the mangoes have cooled a bit, add the sugar to the pot and using your hands squeeze the mangoes till all the flesh falls off and you get hold of the seeds. Discard the seeds and any tough membranes. Add finely chopped mint and chili and using your immersion blender, blend everything. Ideally, the consistency of pana is not smooth, there is mango flesh and bits of mint & chili suspended in the liquid.

Add the cardamom, cumin, kala namak, red chili powder. Mix thoroughly, taste and adjust the salt. Transfer the contents to a beverage holder or a jug and add top with water depending on how dilute you like it.

Chill thoroughly and serve with ice and mint leaves.

Enjoy and Thanks for stopping by!

 

 

Chole Paneer

Sinfully Spicy - Chole Paneer, Chickpeas With Indian Cheese #streetfood #recipeChandani Chowk,one of the busiest area in Old Delhi has been around for more than three centuries. Wiki tells me that all the merchants & invaders who ever crossed the walled city flocked past it,thus speaking volumes about its popularity and worth. The congested lanes dotted with shops selling linen,clothing, jewellery, books, electronics, footwear and what not turn so busy after noon,the peak time when the wholesale dealings begin that you could skip a breath trying to carve your way past them. Being in hurry is a way of life in this part of the city which is eternally teeming with people but has something to offer to everybody who lands here.

Sinfully Spicy - Chole Paneer, Chickpeas With Indian Cheese #streetfood #recipeFor me, the area is one of the best places to shop and eat if you happen to be in Delhi. It has a charm, a retro yet modern feel which is missing inside the food courts & malls.However, it is quite unfortunate that I caught on to the magnificence of the area quite late. I remember my first time there with dad and how claustrophobic I felt. In an effort to catch the glimpse of the sky, I looked up and all I saw were a cacophony of electric wires and the countless birds sitting on them, the rows of laundry sun drying and dilapidated balconies of houses, spaced at arm’s length from one another.

It was again during school years that I visited the place for our book hunting and chaat (street food) tasting hangout with friends. In those years, the Delhi Metro was still in the works and reaching Chandani Chowk from my home meant commuting through a couple of buses to a central point & then either hopping on to a rickshaw or walking down to your destination.It took effort, a whole lot of it.

Sinfully Spicy - Chole Paneer, Chickpeas With Indian Cheese #streetfood #recipeI thronged the area much more during my pre wedding months, the place is a heaven for women interested in shopping for bridal gear and mom and me really looked forward to our Saturday shopping trips.We used to catch the morning metro as early as possible to get there and finish by noon before the shopper frenzy started.

For obvious reasons I skipped breakfast on those days.The food choices were unlimited and dreamy.We ate a different thing at a different eatery each time. It was on one of those trips that I discovered Chole Paneer from a street side eatery, served with ribbon thin onion rings and puffy bhaturas (fried flatbread) and hot, really hot pickle. It is fit to be the best chickpeas dish I have eaten in a long long time.Oily, spicy and creamy from soft melt in the mouth chunks of paneer, I am already salivating as I write this after so many years, so you can imagine what I mean here.

Sinfully Spicy - Chole Paneer, Chickpeas With Indian Cheese #streetfood #recipeOver the years, I have come up with a recipe which (sort of) caters to the needs & tastes of my family – the husband doesnt want the ‘yellow’ from turmeric and if he had his way he would pick out the paneer too. I like how the lightly mashed chickpeas pick up the milky richness from paneer and would not give up on that ever! Although in the real world, I serve it with naan or kulcha,I bet they are no comparison to those oil drenched soft bhaturas!

Sinfully Spicy - Chole Paneer, Chickpeas With Indian Cheese #streetfood #recipe

Printable Recipe 

Ingredients(Serves 2-3)

For the chickpeas

(Skip this step if using canned chickpeas however I insist on starting with dry chickpeas and boiling them for the most delicious stock ever)

  • 1 cup chole (chickpeas)
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp oil
  • 2.5-3 cups water
  • 1 tsp garam masala
  • 1/2 tsp chaat masala
  • 1/4 tsp roasted cumin powder
  • 1 tsp ginger, freshly grated
  • 1-2 Thai green chilies (adjust to tolerance)

For the Sauce

  • 4 tbsp oil
  • 2 cloves
  • 1-2 green cardamom, split open
  • 1 bay leaf
  • 1/2 cup onion, finely chopped
  • 1 fat garlic clove, finely chopped
  • 3/4 cup tomatoes, finely chopped
  • 1/4 tsp cumin seeds
  • 3/4 tsp red chili powder (adjust to tolerance)
  • Salt to taste
  • 3 oz paneer, cut into cubes
  • Lime juice to taste

Garnishes – Chopped Cilantro, Onion Rings, Sev (Fried Chickpea flour Sprinkles), Lime Wedges

Method 

Soak the chickpeas overnight in enough water.Drain and discard the water and transfer the chickpeas to your pressure cooker. Add salt,soda, oil and water and pressure cook for 4-5 whistles or till 95% cooked. Please adjust the cooking time & number of whistles depending on your variety of chickpeas. Once cooked, drain the chickpeas, and reserve the stock. While the stock is still warm, mix the chaat masala , garam masala, cumin powder & grated ginger with the chickpeas.Also add the green chilies and set aside.

In a pot, heat up the oil on high heat. Take off the stove and add the cloves, green cardamom and bay leaf.Wait till the whole spices crackle.Return to stove and add the chopped onion and garlic. Saute on medium heat till onions begin to brown, about 3-5 minutes.Add the chopped tomatoes next along with cumin seeds and red chili powder. Cook on medium heat till the tomatoes soften and you see oil separating on sides of the pot. At this point, add the chickpeas to the pot along with the stock. Taste and adjust the salt. Cover and let the chickpeas cook on medium low heat for 30-35 minutes or till they are completely soft. At this point, with the back of the spoon, lightly mash the chickpeas once they are soft. Add the paneer cubes to the pot and cook for another 5-8 minutes till the paneer softens and the sauce thickens. If you want, you can add little water to thin out the sauce.

Squirt lime juice and let sit for 1-2 hours before serving. When ready to serve, reheat and if you feel that they are too dry, add little bit of water, simmer again and serve. Garnish with cilantro, onion ring, sev or lime wedges.

Serve with bhatura, warm tortillas, pita bread, kulcha, or naan.

Enjoy & Thanks for stopping by!

 

 

 

 

 

Green Chili & Garlic Noodles With Eggs

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipeWhen I posted the pictures of these noodles on Instagram, a few of you asked for the recipe. Well,to be true these are such a casual thing in my kitchen on days when I am a lazy ass to cook that I never cared to put together a recipe. There is hardly any fixed way I make these noodles because in real, I toss them together with any kind of vegetables, protein or spice mix I can lay my hands on from the refrigerator or kitchen cabinets. However, they always leave us wanting for more. I always end up telling myself to-make-a-larger- batch-next-time.The leftovers are better than freshly made,something so typical with asian flavors. I don’t even remember how and when these became a regular in our kitchen, but now they are usually a mid-week dinner and lunch the following day. For the last few of times I am noticing that our little girl is reaching out for a couple of strings so I make a chili and soy sauce free version for her. Looks like these are slowly lining up to be a family favorite.

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipe

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipeYou know the thing about noodles – thin or thick, whole wheat or buckwheat, stringy or tubular, hand pulled or knife cut, I have hardly met anyone who doesnt like these little carb packs. There is no denying the versatility with which they marry vegetables, meat, seafood and soak up any kind of sauce you toss them with.Most of the time you will find me mixing them with a tomato based sauce loaded with spices which is a typical example of the kind you will find on indian streets.

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipeI kept it really simple and quick in this one. It hardly takes 15-20 minutes for the dish to come together.The garlic and fresh green chillies are the star flavors here and a touch of garam masala rounds it up with a spicy note. Sometime I add shredded roasted chicken or sautéed shrimp but mostly quick scrambled eggs. You could serve this alongside gobi manchurian and chicken in hot sauce or just as it is.

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipe

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipe

Printable Recipe

Ingredients (Serves 2-3)

  • 5 oz noodles (I use Ching’s brand but any egg noodle will work)
  • 1/2 tsp toasted sesame oil
  • 1 tsp oil
  • 5 garlic cloves
  • 3 Thai bird chilies (adjust to tolerance)
  • 1/2 cup thin sliced red onions
  • 4 scallion stalks (green & white part chopped separately)
  • 1.5 cups shredded vegetables (I used cabbage, carrots, green/red bell pepper)
  • 3 tbsp sunflower oil (Use any neutral oil)
  • 1.5 tsp dark soy sauce
  • 1/4 tsp garam masala
  • 1/2 tsp fresh ground black pepper
  • 1-2 tsp white vinegar (adjust to taste)
  • Salt to taste

For the Eggs

  • 4 eggs
  • 1 teaspoon oil
  • Salt & black pepper to taste
  • 1 tsp fresh cilantro, very finely chopped

Method

Cook the noodles as per package instructions. Drain, wash with cold water and rub thoroughly with both & 1 tsp regular and sesame oils and set aside.

While the noodles are cooking, you can prep the vegetables and chop the onions.Also using your mortar & pestle coarsely grind the garlic. Slit and half the green chilies or finely chop them depending on the heat level you prefer.. You could seed them if you like.

Beat the eggs thoroughly and add the salt, pepper and cilantro.In a small pan, heat up 1 tsp oil and on very low flame, cook the eggs stirring continuously. The eggs should be cooked such that they are not loose or runny.Set aside in a small bowl.

In a wok, heat up the oil to medium high. Take off the heat,add the garlic and slit green chilies.Cook for 20-30 seconds till you smell a nice aroma (this is important) and see blisters on chili skin and they crackle. Take care not to burn the garlic.

Return the wok to the stove and add the sliced onions and white parts of the scallions. Cook for 2-3 minutes on medium high till the onions begin to soften but do not brown. Add the vegetables to the wok and a pinch of salt. Saute for another 2-3 minutes till the vegetables are lightly coated in oil and soften a bit.

Next,reduce the heat to very low, add the noodles to the wok along with green parts of scallions, soy sauce, garam masala and black pepper. Toss well so that the noodles are coated well. Check the salt and adjust. Let cook for 1-2 minutes till the noodles are just warmed through. Put the stove off. Add the vinegar and the cooked eggs.

Toss well and let sit for 20-30 minutes if possible else serve right away.

Enjoy & Thanks for stopping by.

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