Stir fried Arbi (Taro Root)

Sinfully Spicy: Stir Fried Arbi (Taro root)I could go on and on about my love for vegetarian dishes and fresh produce, but there are certain things from my growing years that I stopped cooking after coming to the States for I was unable to find the ingredients. Add to that list a few varieties of squashes, jackfruit and some tropical fruits.No, I am not complaining but there are few dishes from the childhood years that were deep down in the memory, their taste lingering in my mind every now and then as the seasons came and went. Arbi or colocasia or taro root belongs to that category.

Sinfully Spicy: Stir Fried Arbi (Taro root)A starchy vegetable that is reminiscent of the afternoons spent with badi mummy (my grandmother) in the house verandah, below the small window with green frame that opened into the kitchen. While the loo(loo is a strong, hot and dry summer afternoon wind which blows over the plains of north India) gushed outside, seated on the takhat (a wide wooden bench) she constantly greased her palms with strong-smelling mustard oil,the knife too while that small pile of the arbi infront of her was prepped for dinner. Once the plump tubers were diced, who ever, amongst the women in the family was taking dinner making forward was instructed to use copius amounts of amchoor(dry mango powder) while cooking it. A side of warm dal tadka(tempered lentils) with rice, a hot pickle and one of the most satisfying, light vegetarian meal was put together in under an hour.

Sinfully Spicy: Stir Fried Arbi (Taro root)

Sinfully Spicy: Stir Fried Arbi (Taro root)

There are more than one way I have eaten this root growing up, but necessarily in savory preparations. Never saw a sweet prepared with it, quite unlike the way it is used in the rest of south asia – in making puddings and ice creams or even candy.I thronged our asian grocers almost every weekend until last week I spotted these hairy skinned, mud covered arbi tucked inside a grumpy cardboard box in the corner. Oh my! I notched a little closer, one touch between my palms and in a blink I knew they were perfectly ripe and ready to come home with me.

Sinfully Spicy: Stir Fried Arbi (Taro root)This recipe today is very simple, very less ingredients and really you can taste the sweet gummy tuber in this preparation. You would need to get ajwain (or carrot seeds) though, they lend an amazing flavor which enhance the unique taste as well as aids in digestion of this vegetable. A sprinkle of chaat masala and squirt of fresh lemon juice at the end is one of my favorite ways to dress it up.

Sinfully Spicy: Stir Fried Arbi (Taro root)Printable Recipe

Ingredients (Serves 2-3)

  • 1 lb arbi (taro root)
  • 3 tablespoon mustard oil
  • 1/4 heaped teaspoon ajwain (carrom seeds)
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoon hing (asafoetida powder)
  • 1-2 green chillies (optional)
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon amchoor (dry mango powder or squirt fresh lemon juice at end)
  • salt to taste
  • Chopped cilantro – for garnish
  • Sprinkle of chaat masala (optional, to taste)

Notes

  1. Grease your palms liberally with oil or wear gloves when handling raw taro root. It could be quite itchy without.
  2. Finish the dish with some sour element, dry mango powder (amchoor) as in the recipe, vinegary or fresh lime/lemon juice. Sometimes, the cooked vegetable can itch the throat. But not to worry. The sour element only adds to the taste.

Method

Using the peeler, peel off the skins of the arbi. Wash under running water. Completely dry with a kitchen towel. Slice length wise into half. Cut batons from each half.

Heat up the oil in a saute pan on medium. Temper the oil with ajwain, cumin,green chillies and hing powder.Immediately add the arbi and stir around to coat the batons in oil. Sprinkle the red chili powder and amchoor. Also add the salt. Stir again to combine.

Reduce heat to low, cover the pan and let cook for 12-15 minutes till the arbi is soft but not mushy.

On high heat, saute for 1-2 seconds.

Sprinkle with cilantro. Serve.

Coconut Milk Chicken Curry

Sinfully Spicy: Chicken in Coconut Milk GravyI did not know of the husband’s liking for south indian flavors until we got married. It made quite a sense for someone who spent good four or five years of his college life in the southern city of Madras (now Chennai). The hostel canteen served some mean regional delicacies,he fondly recollects. My mom made a few vegetarian south indian dishes at home  but those were mostly the general south indian favorites popular all over India -uttapams (savory rice pancakes),upma(breakfast porridge) ,gun powder, coconut chutneys,dosas (rice crepes) and idlis(steamed rice cakes) to name a few. And even though she did not learn from anyone, I like to think of her food as both delicious and very authentic.

If you follow me on Instagram, you would have seen me making south indian dishes sometimes.

Sinfully Spicy: Chicken in Coconut Milk Gravy

After our wedding, I saw the husband ordering south indian take outs more often than not. He would enjoy those strongly spiced,super hot curries, smelling of coconut and mustard. So, over all these years I have developed a few recipes of south indian style curries, suited to our taste.Spicy, hot and with distinct flavors,these are the recipes I can bank upon when looking for something different on our dinner table.

Sinfully Spicy: Chicken in Coconut Milk Gravy

I usually serve plain rice and a refreshing salad with such curries, however you could do some vegetables like this asparagus-peas stirfry with coconut or a simple dal(lentils)

Sinfully Spicy: Chicken in Coconut Milk Gravy

I do not have stories to connect to this recipe today. It is not the food of my childhood. It is not something I grew up with. I do not claim that this curry belongs to some particular region of southern india,we like it in our homes and call it “south indian chicken curry”. My husband sampled it and asked me to put it up here, because this is a journal of our day today favorite foods.From the horses’s mouth, as they say.

Sinfully Spicy: Chicken in Coconut Milk Gravy

The curry is quite spicy, take my word for it.I use hot dried red chillies, seeds and all and grind them with strong pungent, spices like fenugreek, mustard seeds and black peppercorns.You would need to visit indian grocer for things like curry leaves, which lend a distinct aroma and flavor to this curry. There is no substitute for them but you can skip them if you do not get. It is quite good even without them.

Printable Recipe

Ingredients (Serves 2-3)

For Chicken Marination 

  • 1 tablespoon oil
  • 8 dried red chillies (or use about 1.5 teaspoon cayenne pepper,adjust to taste)
  • 1/4 teaspoon fenugreek seeds
  • 1/2 teaspoon cumin seeds
  • 3/4 teaspoon whole black peppercorns (or use scant 1/2 teaspoon freshly ground black pepper)
  • a small twig of mace
  • 3 cloves
  • 1.5 teaspoon coriander seeds
  • 1.25 lbs chicken thighs, cut into 2.5″ pieces (or any dark meat portions, bone in or boneless)
  • 1/2 teaspoon salt

For the Gravy

  • 4 tablespoon oil
  • 3/4 cup finely chopped onions (from 1 large onion)
  • 1-2 thai green chillies, slit (optional)
  • 4 garlic cloves, finely chopped
  • 1 small tejpatta (indian bay leaf)
  • 2-3 green cardamom pods, cracked open
  • 1″ cinnamon stick
  • 1/8 teaspoon turmeric powder
  • 1.5 tablespoon fresh ginger, finely chopped (from 2″ piece)
  • 2-3 tablespoon tamarind pulp (use less if using store-bought, see notes)
  • 10 fresh curry leaves, roughly chopped
  • 3/4 cup to 1 cup thick coconut milk (depending on how creamy and pronounced coconut taste you want)
  • Salt to taste

Notes -

  1. Store bought tamarind pulp is quite concentrated, tart and very salty. Use discretion when adding it.
  2. I would not recommend using “light” coconut milk, as it makes the gravy very watery. Go for the thick, creamy one.

Method

Marinating the chicken (This can be done up to a day in advance)

In a small sauce pan, add the 1 tablespoon oil and heat it up on low. Add all the ingredients except chicken and salt to the oil and lightly roast the spices till you smell a nice aroma. Do not let them turn brown. Let cool once roasted.

Grind the roasted spices coarsely. In a large bowl, add the chicken pieces, sprinkle salt and half the quantity of this spice rub, combine so that chicken is coated in spices, cover and let marinate refrigerated for at least 4 hours or overnight(preferably).

Reserve the remaining spice rub.

Making the Curry

Thirty minutes prior to cooking, take the marinated chicken out of the refrigerator and let sit on the counter.

In a kadhai(indian wok) or a large pot with lid, heat up the 4 tablespoon oil on medium high.Once the oil is hot, add the onions, garlic and green chillies to it. Saute and cook the onions for 8-10 minutes until they are golden brown. Add the bay leaf,cardamom, cinnamon stick and sauce for 10-12 seconds till you smell an aroma.

Next, add the marinated chicken to the pot, add salt, turmeric and stir around so that chicken pieces start to coat in the onions and garlic. Once you see that the chicken pieces have started to brown on the edges,cover the pot and let the chicken cook in its own juices until about 80% cooked, about 15-18 minutes(note that this time will depend on the cut and size of chicken pieces).

Add the reserved spice rub, ginger, curry leaves and tamarind paste next and stir around to coat the chicken. Cover and let cook on medium low for another 8-10 minutes until the chicken is almost cooked.If at any point you feel that the chicken is sticking to bottom on the pot, add a splash of water

Uncover, reduce the heat to low, and add the coconut milk to the kadhai. Do not stir immediately. Let the coconut milk combine on its own. Check and adjust the salt. Stir very gently and let simmer for 5 minutes or so.

Garnish with few curry leaves and serve with warm rice.

Enjoy & Thanks for stopping by!

Semolina-Almond Cake

Sinfully Spicy: Semolina Almond Cake With CardamomI remember that many mornings at my badi mummy’s (grand mother’s ) house opened with a warm bowl of sooji halua, a ghee laden dessert made with toasted semolina and milk, speckled with grains of woody black cardamom. In fact,it would not be exaggerating to say that the strong,nutty aroma of toasting sooji filling the air of the house sometimes managed to pull me out of the bed early,especially on the lazy weekend mornings. With half closed eyes, I headed straight to the verandah where we usually ate breakfast . Sometimes, there were cups of chai and warm bowls of halua already waiting to be eaten, many times, the eating had to wait a bit longer, for it took a extra while to roll and deep fry pooris to go along. Yes halua – poori is exactly what I am talking about here, an immensely carbohydrate loaded meal but at the same time so comforting. Those the days when you could eat as much as you wished to.The variety of foods at our mealtimes were many.An amazingly beautiful thing in the house that I grew up in, a tradition that instilled in us the virtue of sharing and caring.In those times, childhood could absorb so much sugar, oil and calories. Much unlike now when a bowl of halua will push me a step closer to long naps during mid day, I remember playing around the aangan (back yard) for hours.

Sinfully Spicy: Semolina Almond Cake With CardamomSemolina is quite a popular flour of choice when baking cakes in indian homes.There were a couple of sweet as well as savory cakes that my mother baked for us using it.Most of the cakes were steamed inside the pressure cooker(for she did not own an oven then) and they came out pretty awesome.In contrast to the sugar syrup drizzle that I used in my recipe, inspired by arabic desserts, the pressure cooker cakes from my childhood were really moist and soft.They didn’t need any glaze, drizzle or makeup, as mum says.

Sinfully Spicy: Semolina Almond Cake With Cardamom

Sinfully Spicy: Semolina Almond Cake With CardamomThis cake is full of flavors from those days of sooji halua eating mornings.The ingredients are very few and the condensed milk and nutty almond meal makes it a lot, lot better than the actual dessert. It is quite a dense cake and a small portions will instantly make you feel full. I would really recommend not skipping that sugar syrup to cut down the sweet else it may taste dry.I do not soak the cake in entire quantity of the syrup and save some to drizzle just when serving. It keeps the cake moist just when you are about to enjoy it.

Sinfully Spicy: Semolina Almond Cake With Cardamom

You can substitute any nut powder of choice here and make it. Also, I found that this cake travels and packs really well,once it cools down completely and you cut the slices, they can be packaged for lunch boxes, care packages and on the go snacks.Serve with black or green tea.

Sinfully Spicy: Semolina Almond Cake With Cardamom

Printable Recipe

Ingredients (Makes a 9″ round)

  • 1 no 14oz sweetened condensed milk can
  • 10 tablespoon unsalted butter, melted
  • 1/2 cup +1 tablespoon whole milk, room temperature
  • 1 teaspoon baking powder
  • 1 + 1/3 cup semolina (not the instant,quick cooking kind)
  • 1+1/3 cup almond meal
  • 1 teaspoon green cardamom powder (from 5-6 pods)
  • 1/3 cup raw almonds for top (optional)

For the Sugar Syrup

  • 10 tablespoon crystal sugar (I use raw)
  • 6 tablespoon water
  • 1/4 teaspoon green cardamom powder (from 2-3 pods)

Notes

  1. I use ready made almond meal, if you plan to make your own, do not crush the balanced almonds to a point that they release their oils.Let there be a coarse sandy texture.
  2. This cake does not rise much. So if you want a high rise cake, use a smaller dish to bake it.

Method

For the Cake

Preheat oven to 350 F. Butter and flour a 9 “X 2″ round cake pan. I use parchment paper lining for easy handling.

In a large bowl, mix whisk together condenser milk, melted butter, milk and baking powder to smooth slurry. Add semolina and almond meal to it along with cardamom powder. Mix together to combine to a smooth batter. Do not over mix.

Transfer the batter to the cake pan. Scatter the raw almonds on top. Bake for 35 minutes or so or until a skewer comes out clean and the edges are nice and golden brown.

Once the cake is baked, take it out and drizzle liberally with the sugar syrup (recipe below) while still warm.

Let cool completely. Slice and serve.

For the Sugar Syrup 

While the cake is baking, in a small sauce pan, combine the sugar and water. Cook for 10-12 minutes on low medium heat until the sugar dissolves and the syrup has thickened a bit. Put the stove off and add cardamom powder to the syrup.Keep the syrup warm. Drizzle the warm syrup on the cake as soon it comes out of the oven.

Enjoy & Thanks for stopping by!

Rabdi Falooda With Rose Jelly (Vermicelli Dessert)


Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)This recipe is my take on the popular indian dessert called ‘rabdi falooda‘, which is basically vermicelli (falooda) soaking in sweet thickened milk(rabdi) and consisting of a burst of texture in every bite, for it is studded with chopped nuts & soaked basil seeds and is usually topped with a big scoop of ice-cream. To me this dessert brings with itself the memory of my college days. When we set out in the wee hours of the morning for a tour of the city. Shopping in our minds and skipping breakfast so that we could start as early as possible, hopping on to three or four buses (the Delhi metro was not operational back then) and changing routes as per bus schedules that day, we measured length and breath of the city to reach our favorite area in the south of Delhi. If you reached the place by 11 in the morning, the day presented myriad way to shop, eat and relax.Not only you could choose and bargain with the vendors over your favorite chunks of bohemian jewelry at length but reaching early would also mean that the time spent in queue at the eating joints would be less. What I would have on my mind since morning were the silky smooth milk shakes and dense rabri falooda in the tallest tumbler available there, I always made sure to ask for an extra serving of that leathery cream from the earthern pot to chew on. After a tiring day, I inhaled the chilled rabri falooda like a portion of ambrosia – full of textural bites and smelling of rose and cardamom.

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)Prepare the ingredients before you start layering. Add as much or as little of whatever you want.

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)The weather in my part of the world has already touched 80 F and we could not have asked for a better dessert for Holi (indian color festival) last week. This dessert, or if you want, call it a thick sweet cold beverage is served with a straw as well as a spoon.It is an immensely popular as a street food in Delhi but maybe not so much in the rest of India since it was the husband’s first time sampling it.There are many flavors and combinations that can be done – talk strawberry, talk vanilla or butterscotch but my favorite has always been the rose.So exotic and extremely cooling on a warm day. It is something you are bound to like. I made it last week and served along with nuggets of homemade rose jelly thrown in. It was well received and all I could say is that I wish I could have made a little more.

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)Before I hop on the recipe, we are already into the last few days of nomination for Saveur Blog Awards. Please help my blog reach the shortlists if you enjoy my work. You can cast your vote here. Thank you.

Printable Recipe

Ingredients (Makes 2-3 servings)

  • 1 package falooda sev ( 2 oz, or use vermicelli)
  • Rabdi, as much as you like (recipe below)
  • Whipped Cream, as much as you like (recipe below)
  • Rose Jelly, as much as you like (recipe below)
  • Rose Syrup, as much as you like
  • Chopped pistachios or almonds, as much as you like
  • Chopped fruits, any kind, as much as you like
  • Soaked basil or chia seeds, as much as you like

For the Rabdi

  • 1 no 12 oz evaporated milk can
  • 1.25 cups whole milk
  • 2 no green cardamom pods
  • 2-4 tablespoon sugar (adjust quantity depending on how sweet you desire)
  • 1.5 tablespoon rose-water

For the Rose Jelly

  •  3 tablespoon water, room temperature
  • 1.5 tablespoon unflavored powdered gelatin
  • 4 tablespoon rose syrup (easily available in indian/pakistani/middle eastern stores, I use this )
  • 3/4 cup hot water
  • 2 tablespoon granulated sugar
  • 2 teaspoon fresh lime juice

For the Whipped Cream  

  • 1/2 cup cold whipping cream
  • 1.5 tablespoon powdered sugar
  • pinch green cardamom powder (optional)

Notes

  • Use a dollop of Cool Whip or your favorite ice cream on top.
  • You can add chia, sunflower seeds for extra crunch.
  • If you do not get rose syrup, use strawberry syrup at the bottom layer and for making jelly.

Method

Making Rabdi (This can be done 1-2 days in advance)

Pour evaporated milk whole milk and cardamom pods into a heavy, deep bottom pot (preferably non stick) and put on stove on medium low heat. Let the milk cook till it is reduced to half the quantity.You will need to stir every few minutes or so, make sure that it does not stick to the bottom of the pot. You can scrape the sides as you stir. The milk will thicken and change color to pale. After about 30-40 minutes, you will see that the milk is thickened.Put off the stove.Pick out and discard the cardamom pods.

Let cool down slightly (about 5-8 minutes). Add sugar and mix well. Let sit to cool down completely. Once cold, stir in the rose-water.

Refrigerate for at least 4 hours or till ready to use.

Making the Rose Jelly (This can be done 1-2 days in advance)

In a small bowl, add 3 tablespoon water and sprinkle the gelatin on top. Let bloom.

Meanwhile, in a small jug/tumbler, mix together hot water, rose syrup, sugar and lime juice. Stir so that sugar has dissolved. Add the bloomed gelatin to it.

Let stand at room temperature for 15 minutes to cool down.

Pour into a small square glass dish and refrigerate for at least 5 hours. Once chilled and set, unmold (by running a sharp knife along the edges and tapping the bottom of inverted dish) and using a sharp knife cut into squares.

Refrigerate until ready to use.

Making the Whipped Cream (This can be done 1 day in advance)

In a cold bowl, using a whisk or hand mixer, whip up the cream to soft peaks. Add powdered sugar 1/2 tablespoon at a time and whip to incorporate.

Refrigerate until ready to use.

Making Rabdi Falooda

Cook the falooda sev or vermicelli as per package instruction.Let cool completely. Toss the noodles with rose water.Chill for at least 30 minutes.

Start with 1 tablespoon rose syrup at the bottom of a tall glass. Add the chilled faloooda(or vermicelli). Add 2-3 tablespoon of cold rabdi. Top with 1 tablespoon chopped nuts and 1-2 cubes of rose jelly.

Repeat 2-3 times to make a layered dessert. Top with a dollop of whipped cream or ice cream.

Serve chilled.

Enjoy & Thanks for stopping by!

 

 

 

 

Dal Makhani – Creamy Lentils



Sinfully Spicy - Dal Makhani (Creamy Lentils)You know I have made these lentils quite a few times in last months.We cooked and we ate, my instagram feed has showcased it a couple of times. But, somehow it is only now in the last week or so of winter that I am getting around to post it. Well, they say better late then never. Right? So while the weather is still cold and snowy make it. Put that pressure cooker to work (or the slow cooker if you want) because I have included both methods in the recipe.

Untitled-2Dal Makhani literally translates to “buttery lentils”. It is a hugely popular dish in the punjabi cuisine.Cooked with whole black urad lentils, red kidney beans, spices and butter, it was not a everyday thing growing up. It was a dish reserved for special occasions. Mom would make it on only on birthdays, anniversary and days of family gatherings. And I can very well understand why.These creamy, melt in the mouth lentils, they need a bit of work. It’s not your usual dump in the pressure cooker and doze off kind of lentils. For that smoky, creamy taste, a rich baghaar (tempering) needs to be prepared. The elements of the tempering are slow roasted on open fire for that superlative yet subtle aroma of spices, sweet – acidic hints of tomato, smoky notes of roasted onions and satiating comfort of butter & dairy. It needs planning and patience. You learn from experience when the lentils have cooked just about right. It took me some time to get a hang of it. Now, after so many years of making it, I can just tell by the look of them if they are perfectly cooked or not.

Sinfully Spicy - Dal Makhani (Creamy Lentils)

In our house and indian culture in general, when people host dinners, hospitality is showcased by serving something away from the usual home meals.It is one of mom’s signature recipe.It’s one of the recipes which she has cooked for dozens of guests in our family over the years and handed the method to many. When she visited me few months back here, I saw her making it, the eyeballing the ingredients come naturally to her, she didn’t pick a measuring spoon if I tell you the truth.

Sinfully Spicy - Dal Makhani (Creamy Lentils)It is definitely not your everyday food. It is calorie laden and full of concentrated fats. But it so good. Oh boy! However, the way we prepare it in our homes is different from the restaurant versions, less use of dairy, less sweet, more spicy. Here, you taste the lentils, their creaminess and the warmth of ginger & kasuri methi (dried fenugreek leaves) in each bite. Many people mash or churn the lentils to a baby food consistency, you can do that if you want but I like to keep that extra bite. It works better with my texture -in- food kind of  crazy family.

Sinfully Spicy - Dal Makhani (Creamy Lentils)A lot of steps in this recipe can be done a day ahead. You can cook the lentils, refrigerate them and temper then when ready to serve. You can fire roast the onions and tomatoes one day ahead too. If you plan slightly, it makes the process quick and easy. Serve the lentils with hot off the griddle rotis (flatbreads) or warm fluffy naan and a salad.

Sinfully Spicy - Dal Makhani (Creamy Lentils)

Dear friends, I would like your support in nominations of this year’s Saveur blog awards. It would mean a world to me if you could stop by  for a couple of minutes and drop in a nomination if you like & appreciate what I am doing here.The nominations are open till March 13th 2015You do not need to sign up or anything. Just basic information and an email address will do. Thank you so much.

Printable Recipe

Ingredients  (Makes 3-4 servings)

Cooking the Lentils

  • 1/2 cup whole black urad dal (lentils)
  • 2 tbsp red kidney beans
  • 2 tbsp ghee
  • 1 tbsp finely chopped ginger (from 1/4″ piece)
  • 1 fat garlic clove, chopped
  • 1 tejpatta (bay leaf)
  • 1/2″ cinnamon stick
  • 1 black cardamom (skip if not available)
  • 1/4 tsp hing (asafoetida powder)
  • 3-4 cups water
  • 1/2 tsp salt

For the Baghaar (Tempering)

  •  1 medium onion (~yield 1/2 cup when blended )
  • 3/4 teaspoon cumin seeds
  • 2 large tomatoes (~yield a little more than 1/2 cup when blended)
  • 4 tablespoon oil(any neutral)
  • 2 garlic cloves, minced
  • 1/2 teaspoon kashmiri chilli powder (or paprika)
  • 1/2 teaspoon red chilli powder (or cayenne, adjust to taste)
  • 2″ fresh ginger shoot, finely chopped
  • 2 teaspoon kasuri methi (dry fenugreek leaves, available at indian grocery stores )
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon amchoor (dry mango powder or squirt fresh mime juice at the end of cooking)
  • 1/8 teaspoon freshly ground nutmeg
  • 2-3 tablespoon butter
  • 2-3 tablespoons heavy cream (or more depending on how creamy you want, optional)
  • Cilantro to garnish

Method

Cooking the lentils  (This can be done a day ahead)

Stove Top Method 

Soak the lentils and kidney beans in enough water for atleast 8-10 hours. Soaking the lentils reduces the cooking times and gets rid of inedible enzymes in them so it’s a important step. Drain the lentil and beans, add the kidney beans to a small pot of water and let boil for 20 minutes separately.Then add them along with lentils to a pressure cooker along with all the ingredients listed under ‘cooking the lentils’. Pressure cook the lentils on medium heat for 2-3 whistles, then reduce to low and let cook for about 15-20 minutes. Put off the stove and then let the pressure release. Open the pressure  cooker lid and with the help of a spoon, pick and discard the bay leaf, cinnamon and cardamom. Mash the hot lentils and beans. Decide how mushy or chewy you want them. If you feel that the lentils are slightly tough to mash, pressure cook for another 1-2 whistles on medium. You should easily be able to mash the lentils with a spoon. If not, let cook a little more.

Slow Cooker Method 

Add the cooked beans along with lentils to slowcooker along with all the ingredients listed under ‘cooking the lentils’. Set to cook for 8-10 hours.Once cooked, pick and discard the bay leaf, cinnamon and cardamom.With the help of a spoon, mash the hot lentils and beans. Decide how mushy or chewy you want them.Let sit.

For the Tempering 

While the lentils are cooking, fire roast the onion and tomatoes. Roast them till the skins are charred. I use a small perforated pan but you can roast them on the stove directly. Once roasted,let cool and  peel off the skin of onion and using the food processor, make a paste. Try not to add water while making the paste. Separately, make a paste of tomatoes too.Set aside. (These pastes can be made a day ahead).

In a pot or kadhai(indian wok), heat up the oil on medium heat. Add the onion paste along with cumin seeds and let cook on medium heat till the paste is nicely golden brown. Next add the minced  garlic. Saute for another 30 seconds or so. Then, add the tomato paste along with red chili powder and chopped ginger. Cook the tomatoes for about 8-10 minutes on low heat till you see the fat starting to separate on sides and the color darkening to deep red. At this point, add the mashed lentils to the pot.Adjust the salt and also add some water if you feel that the lentils have thickened in due time. I add about 3/4 cup water. Adjust depending on the desired consistency of the lentils.Reduce the heat to low and let simmer for about 20-25 minutes. The lentils will thicken up and the flavors will develop.

Once the lentils have simmered, add the kasuri methi, garam masala, nutmeg, butter and heavy cream (if using) and let simmer(not boil) for another 10 minutes.

Let sit for atleast 2-3 hours before serving. They get better as they sit.

Garnish with chopped cilantro, green chillies or ginger and serve warm with rotis (flatbreads).

Enjoy & Thanks for stopping by!

 

 

 

 

Shimla Mirch- Aloo (Spiced Green Bell Pepper & Potatoes)



Sinfully Spicy - Shimla Mirch - Aloo (Spiced Bell Peppers & Potatoes) #vegan #glutenfree

Hello dear readers, before we hop to our little food talk, I would like your support in nominations of this year’s Saveur blog awards. It would mean a world to me if you could stop by  for a couple of minutes and drop in a nomination for my little blog if you like & appreciate what I am doing here.The nominations are open till March 13th 2015You do not need to sign up or anything. Just basic information and an email address will do. Thank you so much.

Now to our food chat! You know there is a thing about simple things in life. Many of the simple foods get lost in the day today ritual of making something ‘special’ for dinner.You don’t even realize often that the main dish tastes so awesome because of the sides that accompany it. These simple dishes are so worthy for the taste and choice they lend to our dinner table that I just realized the other day that I need to include them here, for this blog is my day today cooking journal, an agglomeration of our favorite foods.



Sinfully Spicy - Shimla Mirch - Aloo (Spiced Bell Peppers & Potatoes) #vegan #glutenfreeTalking about favorites, this is one of the husband’s favorite vegetarian dish.It is something that is cooked every alternate week for dinner, it is tasty and wholesome.Something unusual with bell pepper or shimla mirch (as we call it in hindi) other than adding it to noodles or stir fries. Lightly spiced peppers and potato stir fried in oil and served with lentils and rice. I have made it umpteen times in the last few years of our marriage and now I can cook this  in my sleep. So very simple and quick to prepare.Not much measuring or skills needed here for this is a very straight recipe with basic indian ingredients.

Sinfully Spicy - Shimla Mirch - Aloo (Spiced Bell Peppers & Potatoes) #vegan #glutenfreeMust have been the month of February.On this short trip to Delhi where days pass by in a blink,I made it a routine to accompany mom to the weekly monday bazaar in our neighborhood. A sabzi bazaar (farmer’s market) which I had been visiting after a decade but still could manage to remember faces of few vendors from the fading memories of so many years of living faraway. The same chaos & crowds, everybody in a hurry, women holding kids with one hand & vegetable bags in other, bargaining & arguing over pennies,buzzing street side eateries and rows and rows of fresh fruits, vegetables, colorful spices,handmade pottery and fragrant marigold flowers on display.An idyllic time,with spring in full swing and fresh produce in the sight.The green bell peppers, which were in season at that time in India are much smaller in size, crunchy and strong-tasting than the ones we get here in the States. I have never seen those over here.

Sinfully Spicy - Shimla Mirch - Aloo (Spiced Bell Peppers & Potatoes) #vegan #glutenfreeYou know with such recipes, no two people will have the same way of making them. This is how I make my version with basic pantry spices, tomatoes, garlic and lots of kasuri methi(dry fenugreek leaves) at the end. It pairs well with steamed basmati rice – dal tadka and a side of mango pickle.You could also wrap it up in triangle parathas (flatbread) and green chutney for a hearty lunch.The recipe is vegan & gluten free friendly.



Sinfully Spicy - Shimla Mirch - Aloo (Spiced Bell Peppers & Potatoes) #vegan #glutenfree

Printable Recipe

Ingredients (Serve 2-3)

  • 2 large green bell peppers (or use 1 each of red & one green pepper, see notes)
  • 1 large yellow potato
  • 4 tbsp mustard oil (substitute with olive or canola)
  • 1/4 tsp salt
  • 1 medium red onion (~1/3 cup when chopped)
  • 2 fat garlic cloves, finely chopped
  • 1/2 teaspoon cumin seeds
  • 2 small tomatoes (~1/2 cup when finely chopped)
  • 3/4 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon amchoor (dry mango powder, or substitute with fresh lime juice at end)
  • 3/4 teaspoon red chilli powder (or cayenne adjust to taste)
  • 1 teaspoon kasuri methi (dried fenugreek leaves, skip if not available)
  • 1/4 tsp garam masala (optional)
  • salt to taste

Notes

  1. You can mix up red bell peppers and green peppers in this recipe for more color & taste variation.I do it many times and like how red bell peppers add a sweet note to it.
  2. You can use boiled or par boiled potatoes in this recipe if you want to make it quicker. But I prefer cooking them in the same pan as the rest of the curry, since they taste better with those sticky bits at the bottom of the pan.
  3. To retain the green color of the bell peppers, do not cover them for more than 2-3 minutes covered with lid after you add them to the pan.

Method

Wash the bell peppers, clean & discard the seeds & veins and dice them in 2″ pieces. Also wash the potatoes and peel (or not) the skins. Cut the potatoes in similar size as the bell peppers and let soak in a bowl of water until you are ready to cook. Dry the potatoes using a kitchen or paper towel before adding it to the pan.

In a heavy bottomed, wide saute pan (I use my 10″) or a kadhai(indian wok),heat up the oil on medium till you see light ripples on the surface. Reduce the heat to low and add the chopped onion and potatoes to the hot oil. Add the cumin seeds and 1/4 to salt and stir so that the potatoes are covered in oil. On low heat, cover the pan and let cook for 2-3 minutes till the potatoes begin to soften. Add the chopped tomatoes next along with coriander, red chili, turmeric and amchoor powder. Stir around and cover with a lid and let cook on low heat. There should be enough liquid from the tomatoes but you can add a tablespoon or two of water if at any point you feel that the potatoes and the spice mix is sticking to the bottom of the pan.Let cook till the till the potatoes are fork tender (but not mushy).

Add the bell pepper next along with salt to taste, cover and let cook on medium heat for another 3-5 minutes till the peppers start changing color and begin to soften. I like peppers with a little bite but you can cook them longer. Add the kasuri methi & garam masala next, stir around, bump up the heat to high and let fry up for another minute or so.

Serve.

Enjoy & Thanks for stopping by!

Holi Recipes

Hoil (Indian Spring festival of Colors) is around the corner.Its 5th March this year! Over the years I have posted quite a few favorites which I typically make on this day, Here are few recipes from the blog that you can make for entertaining family and friends.

Many of these recipes have been cooked in the kitchens of my readers and they were kind enough to leave feedback on the posts.Thank you! These feedbacks come some handy when there is shortage of time and you want to try something new. Knowing how these recipes performed ( I look forward to that all the time on someone else’ recipes) makes life so easy. No?

Enjoy, Stay Spicy & Happy Cooking!

Gujiya – Deep fried flaky pastry with sweet milk & coconut filling.Step by step pictures included on how to shape these.

Sinfully Spicy :Mava Gujiya, Pastry With sweet nuts & coconut filling

 Jalebi – A sorta indian funnel cake, bet you cannot eat just one!

Sinfully Spicy: Jalebi #indian

 Gulab Jamun - Some Old favorites never fade! You can never go wrong with these on any festival. Soft, moist dumplings in sugar

Sinfully Spicy - Gulab Jamun

Kesar Kulfi - A no churn Indian ice cream flavored with saffron and nuts. Gluten free.

Sinfully Spicy : Kesar Kulfi Papri Chaat – Crispy flour discs topped with sweet yogurt, tangy chutney & cut up onions or grated radish.

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Chole Chaat – Chickpea Chaat, kind of a warm salad in bowl.

Sinfully Spicy- Warm Chickpea Chaat/Indian Salad 001

Jal Jeera – A tangy drink spiced with cumin & tamarind. A Holi day must have! Make this and stuff golgappas (puffed flour rounds) with it. Yum!

Sinfully Spicy - Jal Jeera - Indian Tamarind & Cumin Cooler

Gajar Kaanji – A probiotic, fermented carrot drink. So tangy and refreshing and good for you!

Sinfully Spicy - Gajar Kaanji, Fermented Carrot-Mustard Drink

Thandai – Holi is not the same without this fragrant milk drink with spices & nuts.How about making some?

Sinfully Spicy - Thandai

Dahi Gujiya – Gluten free stuffed lentil patties topped with tangy yogurt & spices

 

 

 

 

 

 

Piri Piri Paneer Tikka



Sinfully Spicy - Piri Piri Paneer TikkaIn hindi, ‘Tikka’ typically means a morsel of food (meat/cheese or vegetable) which charred to crispy on intense heat  and served as an appetizer.The spices vary from preparation to preparation,it could me meat or chicken, paneersoy or fruit chunks but that strong smoky taste and aroma of the burnt spices over fire is a irrepraceable.The concept of sizzling fatty meat chunks over charcoal fires is popular across the country, particularly in the north indian parts during the to extreme winter season when the flames spin around a cozy atmosphere apt for eating and meeting in a commonplace.


Sinfully Spicy - Ingredients,Piri Piri SauceYou walk out of the home and the streets are dotted with numerous eateries, smelling of coal and decorated with hanging metal skewers, presenting options of all sorts to please your taste buds. These are the days when you do not care much about home cooked food because the essence of the food is far superior there. Sitting on dilapidated metal benches or around plastic chairs and hand-woven cots neatly arranged around the bonfire,under the cold starry sky, with air smelling of smoke and spices, loud conversations, juicy tikka on the plate, hot chutneys on the side – an experience unmatched to the culinary creations of the best gourmet restaurants around.I miss it.

Sinfully Spicy - Piri Piri Sauce

Sinfully Spicy - Piri Piri Paneer Tikka I found some amazing looking, scarlet red Fresno peppers at Whole foods the other day and could not think of anything but the spicy paste that my mom used to make with them.Ok I will not lie, I also did think of the stuffed chili pickle that she makes but lets rest that for some other day. The stone ground, coarse, hot paste, studded with chili seeds was not called ‘piri-piri’ but it was essentially on the same lines.We would eat greasy homemade potato chips tossed in it, so addictive!Sometimes drumsticks were tossed around and deep fried later for a crunchy hand food or else it was more of a laal (red) chutney along side meals.



Sinfully Spicy - Piri Piri Paneer TikkaFor the uninitiated, ‘Piri Piri’ is an african bird’s eye chili and is used for making an extremely hot sauce after combining it with citrus peel, onion, garlic, lemon juice,paprika and few herbs. I made a batch of Piri Piri and as I write this, it’s been siting in my refrigerator for over three days and getting better, and is being lately used for all sorts of things in my cooking. It makes a lot of sense when added to grilled chicken or seafood, or to gravy bases and salad dressings, it comes in so handy when you are looking for instant flavors – talk garlic, talk herbs, talk heat, talk yum! Hopefully, I will be able to share a couple of more recipes of using it with you.

Sinfully Spicy - Piri Piri Paneer Tikka I have used paneer but you could use tofu or halloumi cheese for that matter. These tikka are grilled are taste best when served immediately. And they are super hot. These plump chilies are a game! Add any kind of vegetables as you want to that marinade- zucchini, button mushrooms, bell peppers. Wrap up the grilled paneer in a  roti with green chuntney or serve as a side with rice.

Sinfully Spicy - Piri Piri Paneer Tikka

Printable Recipe

Ingredients (Serves 4)

Piri Piri Sauce (Makes about 1 cup)

  • 2 tbsp olive oil
  • 4 large fresh Fresno peppers(or use any hot pepper,see notes)
  • 1 small red bell pepper, seeds removed and diced
  • 1 shallot, diced
  • 1/4 tsp cumin seeds
  • 1/2 teaspoon kashmiri chili powder (or paprika)
  • 1 tablespoon chopped cilantro (3-4 stalks)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 5 garlic gloves
  • 1 .5 teaspoon fresh lime juice
  • 1/3 cup olive oil (or as needed during blending)

For the Paneer Tikka

  • 6 oz paneer (~200 gms) (homemade or store bought, cut into batons or 2″ by 2″ slabs)
  • 1/2 cup piri piri sauce (recipe below, adjust quantity to desired heat level )
  • 1/4 teaspoon garam masala
  • scant pinch of sugar
  • 1/2 teaspoon salt
  • 1 tablespoon oil
  • 3-4 tablespoon oil for cooking
  • sliced onions, lime wedges, chaat masala, cilantro for serving

Notes – 

  1. Piri Piri is an extremely hot sauce. I usually de seed and de vein half the quantity of Fresno peppers to reduce the heat level.You could reduce the quantity in marinade too.
  2. If you do not get use any red colored peppers, just ensure that they are hot.

Method

Piri Piri Sauce

In a sauce pan, heat up the 2 tbsp oil. Add all of the ingredients except the garlic, lime juice, water & olive oil(needed for blending) & stir for a minute or so. Add the water and cook covered over medium heat for 5-6 minutes until the pepper skins are soft. Remove from heat, and allow to cool to room temperature. When the mixture has cooled, put into a blender, add the garlic cloves, lime juice and blend drizzling the olive oil to a smooth blend.Strain the sauce through a fine mesh strainer. Pour into a clean glass container and cover with a lid. Let sit for at least a couple of days before using.

For the Paneer Tikka

Marinate the paneer in piri piri sauce, garam masala, salt to taste and sugar. Add the oil and combine so that the paneer pieces. Skewer the paneer if you want. Let sit for 30 minutes, refrigerated.

Heat up your grill pan or outdoor grill and grill the marinated paneer for 1-2 minutes on both sides. Paneer does not need much cooking so this should be fast. Brush liberally with oil while you grill. Take off the grill as soon as you get grill marks and sprinkle with chaat masala (optional)

Serve immediately with green chutney, onion slices, cilantro & lime wedges.

I found this fancy name and idea to combine with paneer through a similar sounding sauce on Sanjeev Kapoor’s website.

Enjoy & Thanks for stopping by!

Lamb Rogan Josh



Sinfully Spicy: Lamb Rogan JoshMany days I need something different, not the usual preparation but an equally aromatic and meaty curry but without the typical onion-garlic- tomato masala. The rogan josh delivers. Rogan (fat) from the lamb and josh (intensity) from the kashmiri red chillies, combined with the warming flavors of ginger, fennel & hing, each morsel of this kashmiri dish with origins in Persia is a true delight.The spice selection is different than the usual turmeric or coriander and its a much needed change at dinner time.You can easily do it wrong by choosing a lean meat (like chicken) for making rogan josh.It is not rogan josh unless the meat cooks in its own fat plus the aromatic & bold infusion of whole black cardamoms, bay leaf and sharp indian cinnamon or cassia bark to develop a robust, distinctive taste.

Sinfully Spicy: Lamb Rogan JoshThis recipe comes from my aunt, a true blue Kashmiri. To tell you the truth, I had eaten it all wrong before I ate rogan josh prepared by her. My first time was some six years back, and while the meat cooked on the stove, I could tell that it did not smell like the usual curries which we are used to eating in our homes,the strong liquorice aroma of fennel & smoky chillies permeating the atmosphere of the house till quite a few hours later.The vibrant red hue of the dish was indicative of  its essential character, of royalty, of feast. Last month, I tried the recipe she told me over the phone twice, it didn’t come out great the first time. I over did the ginger, but the second time it was insanely good. ‘You could use a few spoons of thin dahi (yogurt) if you like, but it’s not necessary, water will do’, she tells me.In addition, she briefs me about using ground fennel the way I would use coriander powder in day today north indian recipes.Using mustard oil is the authentic route but since its not a popular oil in the west, I would say substitute with any neutral oil in this recipe if you do not get it.



Sinfully Spicy: Lamb Rogan Josh No tomatoes, no garlic, no onion and no ready to use garam masala (please). These are not used in kashmiri rogan josh. The finished braised dish is more of meat chunks coated in oily flavors than a thin gravy or sauce.It is supposed to have oil separating on the plate from the meat chunks when you serve.Mop that oil with roti or soak some basmati in it.It taste unique and smells fragrant. Your tastebuds will take a while to adjust to the fennel if you are a heavy coriander eating person like me, but then it gets addictive. Many a times, dried kashmiri chillies are soaked in water, ground to a paste and then used to make rogan josh but I think, the dry kashmiri chill powder works fine too. Traditionally,ratanjot spice is used for the intense red color but trust me it’s not easy to find outside India.

Sinfully Spicy : Spices, Lamb Rogan Josh

Sinfully Spicy: Lamb Rogan Josh

Printable Recipe

Ingredients (Serve 2-3)

  • 1.5 lb (boneless) lamb shoulder, cut into 2 ” chunks
  • 1/2 tbsp mustard oil
  • 1/4 tsp salt
  • 2.5 tbsp plain whole milk yogurt (not greek)
  • 5 tbsp mustard oil
  • 1/2 tsp cumin seeds
  • scant 1/2 tsp hing (asafoetida)powder
  • 1 small tejpatta (indian bay leaf)
  • 5 green cardamom, cracked open
  • 1 black cardamom, cracked open
  • 1.5 – 2 tbsp kashmiri mirch powder (or use paprika)
  • 1/4 tsp ginger powder
  • 1.5 tsp powdered fennel seeds
  • 1/4 tsp red chilli powder (or cayenne, adjust to taste)
  • salt to taste
  • 1/2 cup water
  • scant pinch of saffron (optional)
  • fresh cilantro for garnish

To be dry roasted

  • 1/4 tsp cumin seeds
  • 2 whole cardamom
  • 6 whole black peppercorns
  • 1/2 inch cinnamon (cassia bark)
  • 2 cloves
  • 1 small blade mace

Notes :

  1. Fresh ground fennel is really strong. I usually grind the fennel a day ahead and leave covered on countertop. If you use fresh ground do not use more than 3/4 tsp or maybe less.
  2. The rogan josh is supposed to have little or no gravy. So do not add too much water. It is supposed to have an oil separating from the meat chunks when you serve.You will need a soupy side dish or gravy if you plan to serve it with steamed rice.
  3. Substitute mustard with any neutral oil.

Method

Rub the lamb pieces with 1/2 tbsp mustard oil and salt. Set aside for 20 minutes. In a small bowl, thin out the yogurt with 2-3 tbsp of water. Mix to a smooth consistency. Set aside.

In a heavy bottomed pot, heat up the mustard oil.Mustard oil needs to be heated more than the usual oil to do away the raw smell. Heat till you see that the oil turns pale from its deep golden color. Reduce heat to low. Add the cumin, bay leaf and hing. Wait for the aroma. About 5-7 seconds. Add the marinated lamb.Bump up the heat to medium. Stir around so that the lamb pieces are coated in oil. You will seed that in 1-2 minutes the lamb will start changing color. Add the green & black cardamom. Stir for another 1-2 minutes.

Now, reduce the heat to low. Add the kashmiri chilli powder a teaspoon at a time and immediately add a splash of thin yogurt.Stir around gently.Do this till all the chili powder and yogurt are exhausted, adding yogurt at the last. Continue on low heat so that the yogurt does not curdle and the chili does not burn.If you feel that the pot is way too hot, take off the stove for a while and return back.After about 2 minutes, bump up the heat to medium and add the ginger powder, ground fennel, red chili powder and salt.Str around, you will see a lot of liquid in the pot but that’s okay. Reduce the heat to low and cover the pot. Let simmer covered on low heat for about 1 hour and 10 minutes (or more, depending on how big the meat pieces are) till the lamb is almost 95% cooked.  You will need to check the pot 3-4 times in between to ensure that it is not sticking to the bottom, you can add a splash of water if needed.

While the lamb is cooking , in a small pan dry roast the spices listed under ‘to be roasted’ for a minute or less. Transfer to a coffee grinder or mortar & pestle and coarsely grind. Once the lamb is 95% cooked, add these spices to the pot, add about 1/2 cup water and cover again. Let simmer for another 20 minutes till the lamb is cooked through.

Let sit for 40 minutes before serving. Garnish with chopped cilantro and serve.

Enjoy & Thanks for stopping by!

 

 

 

 

 

 

Methi Ke Parathe (Fenugreek Leaves Flatbread)



Sinfully Spicy : Methi Paratha (Skillet Fried Fenugreek Leaves Flatbread)I love hot,straight from the griddle flatbreads.With a dollop of butter and chai (tea) on side, the taste is better than the best foods around. Growing up, in my badi mummy’s (grandma) house, winters were a season for parathas of all sorts.On few days we would just feed on stuffed parathas for dinner with home churned white butter and pickled vegetables.It was a simple meal, yet very satisfying. My grandmother used to make parathas with dough kneaded just when it was time to roll the bread,sometimes stuffing the stretchy, gluten layers with shredded mooli (daikon) or spiced crumbled cauliflower, and, a lot of times with the winter greens mixed in to hide but form a robust & flavorful dough. All the greens and vegetables came from the house grown patch, of which I have talked about a lot in my previous posts.On days when the power was out, she would ignite angithis (small clay containers of fire) in the verandah,repeatedly waving old newspapers in front of the glowing coal pieces. If the potatoes were plenty from the yard, they were put as it is inside the gusto of the brazier. We sat around the heated fire,wrapped in sweaters and shawls,our faces lighted by the flickering candles,soaking warmth of the burning charcoal, chit chatting and tearing bites from the fresh made hot parathas. A few potatoes were taken out, smashed with fork, a drizzle of ghee, salt & chill powder and a rustic side was ready.With each morsel,wafted a aromatic steam smelling of garlic, fenugreek and warm spices. Many winter evenings were spent like this, no invertors or generators, a pre convenience era you would say.

Sinfully Spicy : Methi Paratha (Skillet Fried Fenugreek Leaves Flatbread)Making rotis or parathas is such an everyday thing for me. I make flatbreads of some kind each single day, it never feels like a chore, it is such a happy routine. I fail to understand when people say its too much work.They say when you love something you embrace it as joy. Maybe because I am used to it that I secretly enjoy it or I cook because I care.If you have dough in the refrigerator,its a matter of minutes to get the bread together.

Sinfully Spicy : Methi Paratha (Skillet Fried Fenugreek Leaves Flatbread)

Sinfully Spicy : Methi Paratha (Skillet Fried Fenugreek Leaves Flatbread)

Sinfully Spicy : Methi Paratha (Skillet Fried Fenugreek Leaves Flatbread)

Sinfully Spicy : Methi Paratha (Skillet Fried Fenugreek Leaves Flatbread)

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Sinfully Spicy : Methi Paratha (Skillet Fried Fenugreek Leaves Flatbread)

Sinfully Spicy : Methi Paratha (Skillet Fried Fenugreek Leaves Flatbread)

Sinfully Spicy : Methi Paratha (Skillet Fried Fenugreek Leaves Flatbread)The approach of spring season is usually indicative of the end of methi season.To me it leaves behind a similar departed feeling of sorts when fresh tomatoes start vanishing at the knock of fall. I love methi leaves, I am addicted to them, sometimes I specially go to the store just to pick them, they are part of our weekly menu- they are so flavorful, addictively bitter and so good for you. I am yet to spot fresh methi leaves in non- indian grocers here in the States so you will have to make a visit to indian grocery to get these.However, few of my friends compare its taste to fresh watercress sometimes.I haven’t tried the substitution but this recipe can very well be used for any kind of greens you like – think finely shredded rainbow chard, think tucson kale or think good ol’spinach (the cooking variety).

Sinfully Spicy : Methi Paratha (Skillet Fried Fenugreek Leaves Flatbread)I roll the flatbreads both as triangles as well as well in the usual circle shapes. The triangle one needs more oil to be brushed inside layers and definitely comes out much more soft & flaky.You can refer to a previous post on step by step for making triangle paratha. The husband prefers those. But you could do any way. Circles or triangles – they taste awesome!

Sinfully Spicy : Methi Paratha (Skillet Fried Fenugreek Leaves Flatbread)These methi parathas are so easy to make.Throw everything together and knead the dough.They are soft, flaky and packed with taste and nutrients. Let the dough sit in the refrigerator for no more than a day or two and make them to go along with meals or just enjoy rolled up like a cigar all on its own with a cup of chai. I would recommend making them before this winter season goes away.

Sinfully Spicy : Methi Paratha (Skillet Fried Fenugreek Leaves Flatbread)

Sinfully Spicy : Methi Paratha (Skillet Fried Fenugreek Leaves Flatbread)

Sinfully Spicy : Methi Paratha (Skillet Fried Fenugreek Leaves Flatbread)

Printable Recipe

Ingredients (Makes 8)

  • 1.5 cup packed fresh methi (fenugreek leaves )
  • 1.25 cup atta (whole wheat flour)
  • 1/3 cup besan (fine chickpea flour)
  • a generous pinch of hing (asafetida powder)
  • 1/8 tsp ajwain (skip or substitute with celery seeds)
  • heaping 1/4 tsp turmeric powder
  • 3-4 tbsp neutral oil
  • 1 tbsp finely chopped onion
  • 1 scallion(spring onion) stalk, green & white parts finely chopped
  • 3 fat garlic cloves, finely chopped
  • 1 tbsp fresh ginger, finely chopped
  • 2 tbsp finely chopped fresh cilantro
  • 2-3 green chillies, finely chopped (adjust to taste)
  • 1/3 tsp salt
  • 1/2 cup – 3/4 cup water (or as required, see recipe)
  • Canola Oil for griddle frying (about 2 tbsp per paratha)

Notes 

  1. You can refer to a previous post on triangle paratha on how to shape the flatbreads.
  2. If you want to roll parathas in circles, refer to previous post on rotis on how to do that.
  3. If you do not get fresh methi leaves in the area you live,look for the freezer aisle. They stock frozen methi there. You can use that in this recipe after thawing it and squeezing excess water out.
  4. Important :- Make small batches of this dough.Its gets sticky and soft as it sits and the vegetables start leaving water from the salt. I do not keep it for more than 2 days. The taste changes after a couple of days. You can half the recipe if you want.
  5. This recipe can very well be used for any kind of greens you like – think chard, think tucson kale or think good ol’spinach (the cooking variety).

Method

Pick the methi leaves from stems. Discard the stems and wash the methi leaves under running water so that all the dirt is washed away. Rinse the leaves well. Drain them completely.You don’t need to dry them out but ensure that the are not watery. Use a paper towel if needed. Finely chop the methi leaves. Set aside.

In a wide dish or paraat, mix together flours, ajwain, hing and turmeric. Start adding oil a tablespoon at a time and working in the flours to incorporate. Add the chopped methi leaves next along with onions,scallions, garlic, cilantro, ginger and green chillies. Mix together.

Add little water at a time and knead to a smooth dough. As the flour absorbs water,it will start clumping up into a ball.Continue to add water till all the dry flour becomes wet, your hands will be mighty messy but the flour will come together.Remember not to add too much water at a time.Use your knuckles to flatten the dough out and then pull it all together towards yourself, using your palm & fingers, then knead again with knuckles to flatten out. Knead this way (flatten and bring together) repeatedly for 7-8 minutes. At any point you feel that the flour is tight or drying out, add a light splash water (but not too much)Towards the last 1-2 minutes of kneading, use both hands to knead for a very smooth & elastic dough (this will work up the gluten really fast). Once the dough looks and feels really really smooth, cover with a kitchen towel and let rest for (not more than) 20-25 minutes. Keep in mind not to make a very loose dough because as it sits, it will turn softer and sticky. Once kneaded, let rest for 15-20 minutes.

If you are not planning to make parathas right away, place the dough into an air tight container with lid and refrigerate.

When ready to make parathas, uncover and divide into equal portions. Take each dough portion between palms of your both hands and roll to make as smooth balls as possible. Flatten the balls. Get some loose atta on to the dish. Its time to make roll!

Roll and cover each ball in the loose atta and place on a smooth rolling stone or pastry board or kitchen surface. Flatten out lightly on edges using tips of your finger. Using a rolling-pin, start rolling the dough to a flat circle.Dust the board as and when required when rolling. Initially, you will need to dust more but it will get easier as you continue.Using a rolling-pin, roll the ball into a circle 2.5″ in diameter. Brush a little ghee/oil on the rolled out circle.After brushing the ghee, fold into a semi-circle.Brush the ghee on the semi-circle and fold again to form a triangle.Sprinkle the top with more flour and carefully with the help of rolling-pin, roll out until its 1/8″ thick. Note: While you are rolling out, you will need to flip over, dust flour etc and be gentle to keep the shape intact.You will not get a neat triangle shape but thats how it is.

Spread some oil on the heated tawa/griddle.Carefully lift the rolled out dough with your hands and place on the tawa.Let cook for 2 minutes on medium heat and then flip over using a spatula.Using a spoon,spread 1 tablespoon oil thoroughly on the first side while the second side is cooking.Flip again and repeat brushing oil on the second side.Cook both sides till you see small brown specks and smell the aroma of cooked dough. In some cases the paratha will fluff up while cooking.Dont worry you did a good job if that happens. Be careful of the escaping steam though.

Once cooked & golden brown on both sides, remove from griddle using a spatula & transfer to cooling rack to cool slightly so that they don’t become soggy , later you store them in a box lined with dry cloth or paper towel.

Serve warm with pickle, curries, salad or raita.

Enjoy & Thanks for stopping by!

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