Lamb Shaami Kabab

Sinfully Spicy :Lamb Shaami Kabab #indian #spicy #recipeHe took the first bite and said ‘just like your mom makes’. A broad smile scanned my face, probably it was all I ever wanted to hear aftergrinding, stuffing and arduously shaping these kabab all Sunday morning.

When my mom visited last year, she made kabab from the mutton mince we got from a middle eastern store some 30 miles away. To put in one word – they were sensational, speckled with spices in each bite,smooth & silky, just melt in the mouth, glorious rounds of deliciousness. I picked up the recipe from her which slightly differs from how I make them. I need not even say this but mom’ were definitely better.

Sinfully Spicy :Lamb Shaami Kabab #indian #spicy #recipeI am told that this recipe has been in the family for few generations now.Even though I hardly had a chance to witness but in those days on special & rare days a big chulla (clay & brick stove) was set up in the aangan (backyard) and what followed was hours of slow cooking and making sure that the recipes were followed to the tee. All you needed were lots of whole spices – which are easily a part of any Indian kitchen. If there is something which was missing,an instant trip to the market was inevitable for there was hardlyroom for substitutions.The meats were hand cut and cleaned at home,the mince was ground on the stone, truly making cooking a glorious labor of love.

Sinfully Spicy :Chana Dal, Lamb Shaami Kabab #indian #spicy #recipe

Sinfully Spicy :Lamb Shaami Kabab #indian #spicy #recipeFor few months, we kept flocking to the middle eastern store to get mutton mince, but then I decided to give these a shot with lamb which is so darn easy to find. With all those aromatic spices, you will not miss the taste unless you are an ardent mutton lover, though the kabab do taste different.The fat content in lamb mince keep them uber moist and the use of chane ki daal (bengal lentils) is irreplacable.The lentils are boiled with the meat & whole spices,followed by grinding, some people prefer to grind the mince to a paste like consistency but I like to keep it a bit on the coarse side because that is how the husband prefers it but its a choice.

Sinfully Spicy :Lamb Shaami Kabab #indian #spicy #recipeYou can stuff and shape these kabab and refrigerate for couple of days or even freeze them, just thaw and pan fry whenever ready to serve. I usually serve them with parathas (flatbread), salad and a chutney. They make an excellent appetizer and are even great for tucking inside those sliders or wraps.

Sinfully Spicy :Lamb Shaami Kabab #indian #spicy #recipe

 

 

Printable Recipe

Ingredients (Makes 15)

  • 1/2 cup chana dal (bengal lentils)
  • 1/2 tsp black pepper
  • 1/2 tsp cumin seeds
  • 2 cloves
  • 2 green cardamom
  • 1/4 tsp fennel seeds
  • 1 bay leaf
  • 2-3 whole dry chillies, broken (adjust to tolerance)
  • 2 fat garlic cloves, roughly chopped
  • 1/2″ fresh ginger shoot, roughly chopped
  • 1/2 ” cinnamon stick
  • 1 lb ground lamb
  • Salt to taste
  • 2 tbsp fresh mint leaves, finely chopped
  • Oil/ghee for pan frying

For Stuffing

  • 3 tbsp finely chopped onion
  • 3 tbsp fresh cilantro finely chopped
  • 1-2 Thai green chillies, finely chopped (adjust to tolerance)
  • Julienne ginger
  • 2 tbsp golden raisins, cut into small pieces
  • Salt

Method

Wash the chana dal 2-3 times in a stream of running water. Soak the dal in 1 cup of water for (not more than)15  minutes. While the dal is soaking, coarsely crush black pepper, cumin, cloves, fennel, and cardamom using a mortar and pestle.

Once  the dal has soaked, drain all the water and transfer it to a pressure cooker along with the crushed spices, bay leaf, red chilies, garlic, ginger and cinnamon. Add the lamb mince and about a 1/2 tsp salt. Using a fork or with fingers, gently mix everything together. Close the lid of the pressure cooker and steam on medium – low heat for about 20-25 minutes (about 3-4 whistles). Note – This time will depend on how coarse or fine ground the lamb is, adjust accordingly. If you do not have a pressure cooker, you can cook on open stove till the lentils are tender (but not mushy) and the lamb is cooked. Do not stir the mixture when it is hot.

Put aside the cooked lentils and lamb to cool down completely. Meanwhile, in a small bowl mix together the stuffing ingredients and set aside.

Once cold, take out the bay leaf and cinnamon,discard. Transfer the mix into your food processor fitted with the metal blade and pulse 3-4 times. At this point you need to decide how coarse or smooth you want the kabab, process accordingly.

Take out the processed mince into a bowl, add the mint leaves, check and adjust the salt, knead (do not squeeze) gently for 5-8 minutes so that everything comes together.

Apply some oil on your palms and divide the kabab mixture into equal portions, flatten each portion and stuff with about a teaspoon or less of the stuffing.Pinch on all sides to close and  shape into little patties. Do not press too much. At this point you can refrigerate for at least 20 minutes so that they are firm. You can freeze if you want. 

When ready to fry, heat a cast iron skillet and pan fry the kabab on both sides with a 1-2 teaspoon oil/ ghee flipping to get golden brown on both sides. You can lightly flatten them as you fry them

Serve with green chutney, onion rings, cucumber slices, lemon wedges or a sprinkle of chaat masala

Enjoy and Thanks for stopping by!

 

 

Indian Asparagus & Pea Stirfry With Coconut & Curry Leaves

Sinfully Spicy : Asparagus & Pea Stirfry  With Coconut and Curry Leaves #southindianAsparagus was a new vegetable for me when I came to States few years back. I had never heard about it or seen it. I was curious to try it and cook it. I do not as promptly fall in love with new vegetables like I do with fruits. May be because we are so much into spices that just salted, blanched stalks caught very little attention when I ate them those first times with eggs and hash. It for sure looked and sounded something amazingly healthy but I was a little skeptic. I hardly cooked it, unable to figure out how to involve it our style of home cooked meals.

Sinfully Spicy : Asparagus & Pea Stirfry  With Coconut and Curry Leaves #southindian

Sinfully Spicy : Asparagus & Pea Stirfry  With Coconut and Curry Leaves #southindianIt would be really dishonest if I associate every recipe with some kind of a memory or inherited cooking. Not everything can belong to childhood years or to mom’s and grandma’s secret stash of recipes. Even though the basics string down from their kitchens but many dishes are just cooked in our house because a particular vegetable is in season or we got those organic free range chicken at a bumper price.

It is not very often that I scribble down recipes, you know that pencil in one and spoon in other kind of cooking sessions.I don’t. Not always. It becomes a process then and the fun in the kitchen is lost (at least for me). It’s a lot of unplanned, impulsive cooking that happens here, plainly guided by the senses. I taste, I sniff and I enjoy.

Sinfully Spicy : Asparagus & Pea Stirfry  With Coconut and Curry Leaves #southindianWhen I got a bunch of asparagus few week backs, like those initial years, I again didn’t know what I would do with it. It was inexpensive and looked very green. I got it and forgot about it .Only because the bunch was so fresh, it survived a good four – five days in the refrigerator.We were having curried eggs for dinner and just in a whirl of a moment I threw together this stir fry over the other stove while the eggs came together. Keeping the spice selection very simple and mostly south indian style, this stir fry won our heart. It is kind of south indian ‘poriyal‘ (stir fry) with a basic tempering of mustard seeds, fresh coconut and curry leaves. Aromatic, clean and fresh tasting – it turned out to be a perfect side to those eggs. I wish I had written down the measurements but anyhow.

When we were vegetarian for a while, I cooked it again and spooned it over ghee rice – what a fantastic lunch it was. Soft, crunchy asparagus bits and that burst of sweetness from peas in every bite – so sublime yet fulfilling. Of all the ways I have cooked and eaten asparagus so far,this one is my current favorite.

Sinfully Spicy : Asparagus & Pea Stirfry  With Coconut and Curry Leaves #southindianIt is one of those recipes which turned out glorious even though it was more of an experiment in the kitchen. Both me and the husband can (literally) eat grass tossed with curry leaves and I must admit that those aromatic leaves play magic here though I least imagined that they would. No wonder this simple & quick stir fry is a favorite ‘green’ side on our tables these days.

Sinfully Spicy : Asparagus & Pea Stirfry  With Coconut and Curry Leaves #southindian

Printable Recipe

Ingredients (Serves 2)

  • 1 bunch asparagus (about 12-15 stalks)
  • 1/2 cup sweet peas (fresh or frozen)
  • 2 tbsp ghee (or coconut oil for vegan version)
  • 1/2 tsp black mustard seeds
  • 1/4 tsp cumin seeds
  • generous pinch of hing (asafoetida)
  • 1/4 tsp grated fresh ginger (optional but recommended)
  • 1-2 Thai green chilies (adjust to taste)
  • 1/8 tsp turmeric powder
  • 6-7  fresh curry leaves, torn into small bits
  • 1-2 tbsp fresh grated coconut (you can cut it in small bits too)
  • 1/4 tsp jaggery powder (or use sugar, optional)
  • Salt to taste
  • Lemon juice – to taste

Method

Throughly wash the asparagus stalks. Hold and try to bend the stalk between fingers of both hands,it will automatically break at the (inedible) bottom part. If you feel that the skin is thick and hard, you can peel it away. Chop the stalks into small round pieces. It is better to chop them this way for this recipe since they cook really quick and do not lose the color. Also thaw the peas if using frozen. Set aside.

On medium high, heat up the ghee in a wok. Temper it with mustard seeds, be careful since they splutter in all directions. Only after the seeds have crackled (else they will remain bitter), immediately add the cumin seeds. Let them crackle too. Add the hing, green chillies, ginger and turmeric next.

Before the chillies change color, add the chopped asparagus and peas along with curry leaves to the wok. Add a generous pinch of salt and stir so that everything mixes together. Cover and let steam for 2-4 minutes on medium high heat.

Remove the lid, add the coconut, adjust the salt and let cook uncovered till the asparagus and peas are tender (but not mushy) and have a crunch to them. Sprinkle the sugar and lemon juice to taste. Cook or 1-2 minutes more.

Serve as a side to main dishes.

Enjoy & Thanks for stopping by!

Chicken in Hot Garlic Sauce (IndoChinese)

Sinfully Spicy - Chicken in Hot garlic sauce, indochinese #recipeWhen I was little, I had a toy puppy and a doll. They were probably my most favorite since I still have them, carefully kept in a wooden cupboard beside my bed at mom’s house. Even after reminding myself every time I opened that cupboard, amid all that crazy last moment packing, I forgot to bring them along on my last trip. The puppy has a brown fur,big black button eyes and it woofed cutely darting out its little red tongue. It hopped & crawled when the key near its belly was turned. Sometimes I brushed its fur with the small comb which came along with it. Last week when we got little A a fuzzy pink pup with swanky neon glares, adorning a glitter studded cap and a silk scarf around its neck, she played and giggled with it all afternoon. Maybe we share an affection for dogs (the toy ones),I thought to myself.

Sinfully Spicy - Chicken in Hot garlic sauce, indochinese #recipeMy doll wore a floral frock with flat shoes and it had green glassy eyes. When I learnt to recognize flowers and shapes and colors, I named it Daisy from the ones printed on her black dress.I used to tie her black nylon hair into a pony using the same comb I brushed the dog’s hair with.It looked like a little brit missy with those matching daisies on her hat, readying for afternoon tea.Secretly, I wished to be as pretty as her(oh innocence!).Once when we had a fight and one of my sibling sketched pimples on its face (!) with a black pen, mom tells me I was dull for days and spent hours in the bathroom to wash those out. The dots mostly faded away but that ugly outline around one of her eyes still remains, signaling the grumpy look that the sketching was intended for.

Sinfully Spicy - Chicken in Hot garlic sauce, indochinese #recipeLife just goes on and days pass one after the other but suddenly amid the busy ones, I stop for a while and get reminded of my childhood seeing my daughter and her antics.I wish she creates her own – of the house, toys and favorite things. I think about family,those years, the food, that bustling local market near our house where we used to go for shopping fabrics, jewellery, handicrafts and what not. Sometimes the shopping stretched for so long that suddenly it was decided that tonight we are eating out – at one of the local chinese restaurants with dragon print curtains and smelling of sweat and sesame. One where they served a spicy clear vegetable soup with unlimited side of rolls and chicken in hot garlic sauce over glutinous rice.

Sinfully Spicy - Chicken in Hot garlic sauce, indochinese #recipeI start craving that chicken in hot garlic sauce severely,one with bits of garlic and crispy morsels coated in a deep flavored, sticky and hot reddish sauce. With no recipe to follow, it is just left to receding memories to build one.

Sinfully Spicy - Chicken in Hot garlic sauce, indochinese #recipeYou can read bits about indo chinese food in this post. As many of you who read my blog would know that we love some serious spicy indo chinese food in our house. What follows  in the kitchen is mixing chinese & indian ingredients – soy with coriander, turmeric and vinegar . Ideally, the chicken needs to be deep-fried to crispy perfection, but seared it on high heat. The sauce is hot – you have a quite a handful of Thai bird chillies going in and even though there is a good amount of honey in the recipe but the kick from them remains. Spicy,smoky hot, garlicky or addictive – I don’t know how to describe the taste. It left us utterly content. I don’t claim to match any restaurant or cookbook recipe but the one I am sharing today left us almost licking our plates.Try it!

Printable Recipe

Ingredients (Serves 2-3)

  • 1 lb boneless chicken thighs,skinless
  • 1 tbsp all-purpose flour
  • 1 garlic pod, minced
  • 1/2 tbsp dark soya sauce ((I use Ching’s brand)
  • pinch of  turmeric powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Oil for skillet frying (I used sunflower)

Use tofu, paneer and assorted vegetables for a vegetarian version of this recipe

For the Sauce

  • 8 garlic pods
  • 5-6 whole red Kashmiri chillies (adjust to tolerance, de seed if you like )
  • 1 tsp roasted white sesame seeds
  • 1-2 Thai bird chili, whole
  • 2 tsp dark soya sauce (I use Ching’s brand)
  • 3 tbsp chilli tomato sauce (I use Maggi Hot & sweet)
  • 2.5 tsp honey (or brown sugar)
  • 1 tsp coriander powder
  • 1/4 turmeric powder
  • 3/4 tsp red pepper flakes (adjust to tolerance)
  • 1/2 tsp fresh ginger, minced
  • 1 tsp pure sesame oil (optional but recommended)
  • 2 tsp corn starch
  • 2/3 cup chicken/vegetable stock or water
  • 3-4 tbsp oil (I used sunflower, use any neutral oil)
  • 4 scallion stalks, white & green cut separately
  • 1/2 cup thin sliced red onion
  • Salt to taste
  • 1.5 tbsp white vinegar (adjust to taste)
  • 1/4 tsp garam masala
  • For Garnish – chopped scallions(green parts)

Method

Preparation

Soak the whole red chillies in warm water for 20 minutes.

Cut the cleaned chicken into bite size pieces. Rub it with flour, garlic, chili, soya sauce, turmeric, salt & pepper and let sit for about 25-30 minutes.

While the chicken is marinating, using your mortar and pestle or mini processor, crush the garlic, sesame seeds and soaked red chillies to tiny bits.You could use some soaking water if required for blending.

In a small bowl, mix up the soya sauce, chili tomato sauce, honey and sesame oil(if using). In another bowl, mix the cornstarch with the stock and set aside.

Cooking

In a wide skillet (I used my 12″), heat up 2-3 tbsp of oil on high. Layer the marinated chicken pieces on the skillet and let sear on both sides, flipping in between. Make sure that the chicken pieces cook all the way through. This may take about 7-8 minutes or more depending on size of pieces.

Once done, transfer the chicken pieces to a plate and reserve the dripping in the skillet itself.

Add the 3 tbsp oil into the same skillet and heat it up on medium. Add the crushed garlic- chili paste as well as the whole green chili to it and fry up these for 20-30 second or so till you smell the aroma. Be careful that the garlic does not burn. Next add the chopped scallions (white part) & onions and cook on medium high for 2-3 minutes or till light brown in color. Add the coriander, turmeric,ginger and soya sauce mix made earlier, let cook for 3-4 minutes till everything starts looking glossy or till you see bubbles on the sides.Next, add the cornstarch mix to the skillet. Reduce the heat to low and let everything simmer for another 2-3 minutes till the sauce thickens slightly.

Next, taste & adjust the salt in the sauce. Sprinkle the garam masala & vinegar to the skillet and stir everything well. Add the chicken & toss so that the pieces are evenly coated.

Garnish with chopped green scallions & serve immediately.

Enjoy and Thanks for stopping by!

 

Green Mango & Curried Tofu Salad With Coconut Sugar- Ginger Dressing

Sinfully Spicy - Green Mago & Curried Tofu Salad With Coocnut Sugar - Ginger Dressing, VeganOnset of spring and at least once a day I could hear her say ‘Raat mein aandhi aayegi tab amiya aayengi’(When strong winds will blow at night then green mangoes will hit the market).It always left me wondering as to why would one wait for the winds and not climb up the tree to pluck the fruit? On posing the question to her,she would reply that the green mangoes which drop on their own taste the best and are the really tart.Grandmothers and their beliefs could never explain as to how the touch of fingers spoils the fruit.

Sinfully Spicy - Green Mago & Curried Tofu Salad With Coocnut Sugar - Ginger Dressing, VeganIf we had few showers in the night, I knew that her wait could be soon over. Indian summers are synonymous with mangoes – both ripe and unripe,encasing in them the same hype & excitement as berries in the western parts of world. Everyday, she would enquire our sabziwala (vegetable vendor) as to when he would bring along green mangoes.We had the same vendor for almost two decades,getting us fresh produce daily and bargaining over it with the same fervor. He knew that grandma would not settle for some cold storage fruit so he dare not, and even though he kept his false promises at bay but his assurance of  ‘tomorrow’ was as satisfactory than ever.

Sinfully Spicy - Green Mago & Curried Tofu Salad With Coocnut Sugar - Ginger Dressing, VeganFinally, when he did bring green mangoes on a particular morning, badi mummy would accommodate pickles and chutney making for a few days in her afternoon chores. There was this sweet mango pickle with fennel seeds, a sour pickle with pungent mustard oil, tiny whole mangoes pickled in sweet vinegar, a tangy green mango drink and this chutney prepared with jaggery. All summer long,we had meals with mangoes in some form or the other.

However, never in a salad form. I would lie if I told you so. If you grow up in a north indian family like mine,salads rarely make an appearance on the table.We ate a lot of vegetables and lentils but raw vegetables were limited to onions or cucumber rings sprinkled with a good measure of chaat masala & lemon to tag along the rich, spicy curries and rice. Sometime we had Kachumber but I do not remember having just the leafy greens for a meal.

Sinfully Spicy - Green Mago & Curried Tofu Salad With Coocnut Sugar - Ginger Dressing, Vegan

Sinfully Spicy - Green Mago & Curried Tofu Salad With Coocnut Sugar - Ginger Dressing, VeganIt’s a different case now and more often than not, I like to include few salads in our menu.Last week, I saw first green mangoes in our local indian store. Since  the green mangoes we get here are more sweetish-sour unlike the tart indian ones, they paired beautifully with crunchy cucumbers in this salad. I added a few batons of curried tofu to make it more filling and to keep it vegetarian, even though I think that shrimp will do much better here. This salad is loosely inspired by Thai flavors of green papaya salad which is one of favorite things.The spicy from the ginger and the sweet, smoky hints from coconut sugar along with aromatic sesame oil turn beautifully to dress that bowl up. A perfect spring or summer lunch, I must say!

Sinfully Spicy - Green Mago & Curried Tofu Salad With Coocnut Sugar - Ginger Dressing, Vegan

Sinfully Spicy - Green Mago & Curried Tofu Salad With Coocnut Sugar - Ginger Dressing, Vegan

Printable Recipe

Ingredients (Serves 2)

For the Salad :-

  • 1 medium green mango
  • 1 Cucumber
  • 2 tbsp fresh mint leaves, chopped
  • 1 tbsp fresh cilantro leaves, chopped
  • 1 tbsp red onion slices
  • 1 Thai green chili , chopped (optional)
  • 1/4 cup peanuts, roasted & salted
  • Curried Tofu (recipe below)

Note – Green mangoes available in India could be very tart so before using taste them & try to use a mild sour variety. If not, use shredded raw papaya in this recipe.

For Curried Tofu

  • 4 oz firm tofu, cut into batons
  • 1/8 tsp turmeric powder
  • 1/4 tsp coriander powder
  • 1 tsp fresh lime juice
  • 1/2 tsp garam masala (adjust to taste)
  • 1 tsp oil + extra for cooking
  • Salt to taste

Note – You could use curry powder in case you do not have above powdered spices.

For the Coconut Sugar- Ginger dressing

  • 2 tsp coconut sugar (or dark brown sugar)
  • 1 tsp dark soya sauce (or use tamari)
  • 1 tsp fresh ginger paste
  • 1/4 tsp bhuna jeera (roasted cumin powder)
  • 1/4 tsp red pepper flakes
  • 1 tsp sesame oil (or use olive oil)
  • 1.5 tbsp fresh lime juice (or to taste)
  • Salt to taste

Method :-

Make sure that the tofu is completely dry. Press between paper towel to absorb all moisture. Combine all the spices, lime juice and salt with tofu and set aside for 10 minutes.

Meanwhile, peel the mango and using your mandolin slicer, shred it into medium julienne. Also julienne the cucumber. I do not peel or seed the cucumber since the sweet persian variety I used were thin-skinned and seedless.You could take out the seeds depending on the variety of the cucumbers since the seeds could make the salad watery.

Place the shredded mango, cucumber,mint leaves, cilantro & chili in a large bowl and set aside.

Heat up a cast iron skillet or non stick pan on medium. Brush a little oil on the skillet and cook the marinated tofu for 2-3 minutes flipping on all side or till they are lightly crisp.

While the tofu is cooking, in a small bowl mix up the ingredients of the dressing.

When ready to serve, toss the salad with the dressing and place tofu batons on top. Sprinkle peanuts on top. Check the salt. Garnish with few cilantro sprigs or lemon wedges.Serve immediately.

Enjoy & Thanks for stopping by!

 

 

 

 

Spiced Lamb Burgers With Garlic-Mint Yogurt

Sinfully Spicy - Spiced Lamb Burgers With Garlic Mint Yogurt MayoShould I eat it? How will it taste? Will it be okay to eat it in public? Similar to hesitations when trying anything new, I was a bit reluctant when I ate lamb first couple of times. It was a red wine stewed lamb T- bone at one of the elaborate buffets here and the husband was all over it. I could not help but stare at his enthusiasm. If I remember correctly, it was only lamb that he ate all night. Eventually I fell prey to his company and gave in. No points for guessing that I did not quite like it at first, you know how clingy we can get to childhood tastes-  firstly the lingering taste of mutton I grew up with & secondly I am not quite up for wine sauces – not yet.

Sinfully Spicy - Spiced Lamb Burgers With Garlic Mint Yogurt MayoDuring the initial years, we never really cooked it at home.I scurried through the supermarket aisles just looking at the the wide variety of cuts available but never really bought it.

However, once I did (thinking I will empty my spice box while cooking to layer ‘that’ taste),there was no going back. Lamb paired so beautifully with those cardamons & turmeric in my kitchen and as I cooked it more, adding indian flair to recipes, we slowly embraced it as a regular in our meals. Even though mutton mince ispopular back home, after eating it more and more, we have as much love for lamb dishes in our household now as poultry & seafood. Due to its easy availability, I have substituted all my keema recipes with lamb mince & there is hardly anything not to like. Equally good, equally satisfying & equally delicious is all I can say.

Sinfully Spicy - Spiced Lamb Burgers With Garlic Mint Yogurt Mayo

Sinfully Spicy - Spiced Lamb Burgers With Garlic Mint Yogurt MayoThis lamb burger is for those days when we are looking for a change & feeling lazy to cook but still want to eat at home. It is hearty. It is big, spicy and juicy. It is something which is a quick every now & then dinner for us.

I like to stuff my buns with lots of tomatoes, and with that mint laced, garlicky yogurt or whatever salad leaves at hand, however the husband keeps all that at bay. His meaty version is indulgent in itself with just the mince patty & lots & lots of onion slices and kettle chips on the side (which by the way are a must out here).

Sinfully Spicy - Spiced Lamb Burgers With Garlic Mint Yogurt MayoThe ground spices and the addition of cilantro & mint along with green chillies make these burgers so fresh tasting. You get a spike from spice in each bite and the yogurt mayo completely balances it. The fennel & nutmeg added in the mince pairs beautiful with the red mince giving it a nice warm,licorice hints.The burger tastes all the more better if you give lamb mince a chance to marinate for a couple of hours, but if you can’t its alright.

Printable Recipe

Ingredients (Makes 5-6 burgers)

  • 1 lb lamb mince (or use mutton, beef mince)
  • 3 garlic cloves, minced
  • 1″ ginger shoot, minced
  • 3 tbsp chopped mint leaves
  • 2 tbsp chopped cilantro
  • 2-3 Thai green chillies, finely chopped (adjust to taste)
  • 1/2 tsp black peppercorns
  • 2 cloves
  • 1/2 tsp cumin seeds
  • 1 green cardamom
  • 1/4 tsp fennel seeds
  • 1/8 tsp nutmeg, freshly ground
  • pinch of cinnamon
  • 1/2 tbsp olive oil
  • Salt to taste

For the Yogurt Mayo

  • 1/4 cup mayonnaise
  • 1/4 cup plain greek yogurt
  • 1 fat garlic clove
  • 2 tbsp finely chopped mint leaves
  • 1/2 tbsp Lemon juice (or to taste)
  • Salt & pepper to taste

For assembling the burgers

  • Buns
  • Lettuce leaves
  • Sliced Onions, Tomatoes
  • Pepper Jack, Colby or any easy melting cheese

To serve alongside

Fries, Chips, Onion rings, beer, hot sauce,pickles etc

Method

In a small bowl, mix up the mayo & yogurt. Mince the garlic clove using your microplane and add the mint leaves to the yogurt. Add lemon juice, salt & pepper. Refrigerate until ready to use.

Using your coffee grinder coarsely grind black pepper, fennel, cloves, cumin and cardamom.Set aside in the grinder itself. In a bowl, add the lamb mince. Add the garlic, ginger, mint, cilantro & green chillies. Add the ground spices over it along with nutmeg,cinnamon & olive oil.Using a fork (or your hands), lightly mix up the mince with all the herbs and spices. If you have time, you can cover the bowl with a cling film & let it sit in the fridge for 1-2 hours or else you can use it right away.

Heat up a cast iron pan. Divide the lamb mince into six equal portions.(We do not like very thick patties, so I could make 6 out of these, however if making thicker patties, divide into desired portions). Brush a tsp of oil on the pan and cook the patties on moderately high heat until well-browned on the bottom, about 4 minutes. Flip the patties and cook on the other side, about 3-4 minutes more. When cooked, add the cheese on top and cover with a lid, the cheese should melt in under a minute.  Note – We like our burgers cooked through and the times are noted for that. If you like your burgers pink in bewteen, please reduce the cooking time. These burgers grill beautifully, you can use your outdoor grill to good use for cooking these. 

While the patties are cooking, you will see the mince releasing a lot of fat and juice, soak it up by warming up the bun halves on the same pan.

Assemble the burgers by slathering the yogurt mayo on both sides of the buns,add in the onion & tomato slices, lettuce and place the cooked patties.

Serve immediately along side chips.

Enjoy & Thanks for stopping by!

Mushroom Matar – Mushroom & Peas Stirfry

Sinfully Spicy - Mushroom Matar (peas) Stirfry01

Mushrooms rarely made an appearance at meal time during my childhood years so I don’t even remember how and when I started liking them. The then winter vegetable, it was overly price and named fancy. There was this white  puffy vegetable that had hit the vegetable market and no one cared about it for a while.They say it’s a kind of fungi – could be poisonous, the rumor went viral.

I still remember how small button mushrooms were cooked with just shelled, sweet tasting winter peas(matar) & gently simmered in a tomato base. In no time we sat down to scoop the stir fry with fresh-off -the skillet triangle parathas. They were mellow, meaty and pleasantly chewy. The hints of spices, just perfect to balance the natural sweetness & adding the correct depth of flavor to offset their blandness.

Sinfully Spicy - Mushroom Matar (peas) Stirfry02

Weekday lunches are quite rushed for me, you will usually find me decking up the lunch plate from  what’s in the refrigerator.With a toddler who wants to explore every cabinet in the house and has to be constantly watched,I barely cook something elaborate for myself. On some days its lentils re- tempered & served with pickled vegetables or leftover chickpeas curry with a side of yogurt. Sometimes, I treat myself to quickest scrambled egg (bhurji) with flatbreads on the side.

Sinfully Spicy - Mushroom Matar (peas) Stirfry

Even after trying hard for years, I could never get my husband to like mushrooms.That leaves only me in the house who eats them.Sweet & spicy,this mushroom & pea stir fry is few of those things that I make just for myself for a quick lunch. You could buy pre sliced, cleaned mushrooms and make it extra fast.

Sinfully Spicy - Mushroom Matar (peas) Stirfry033

Many versions of mushroom matar use heavy cream or nut paste for a rich version or may a times water is added to make it sort of a curry but I have always liked this dryish stir fry than gravy. I really like how the tomato base coats the mushroom keeping them perfectly moist and adding hints of acidity.If you cook the tomatoes properly, they almost taste like a chunky ketchup like (if you know what I mean).

Sinfully Spicy - Mushroom Matar (peas) Stirfry04

Printable Recipe

Ingredients (Serves 2)

  • 8 oz mushrooms
  • 1/2 cup peas (fresh or frozen)
  • 3 tbsp oil
  • 1/3 cup onions, finely chopped
  • 1 fat garlic clove, finely chopped
  • 1 large tomato, finely chopped (yield about 3/4 cup)
  • 1-2 Thai green chillies, chopped (adjust to taste)
  • 1/2 tsp fresh ginger, minced
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/4 tsp red chili powder (adjust to taste)
  • 1/4 tsp amchoor (dry mango powder, substitute with fresh lemon juice to taste)
  • salt to taste
  • pinch of sugar
  • Generous pinch of kasuri methi (dried fenugreek leaves, crushed between palms)
  • Chopped Cilantro – for garnish

Method

Clean the mushrooms and slice them. If using frozen peas, thaw them. Set aside.

In a pan/wok/kadhai, on high, heat up the oil to smoky point.Reduce the heat to medium & add the chopped onions & garlic. When the onions start to soften & turn lightly brown, add the chopped tomatoes, green chilies, ginger, turmeric, coriander,amchoor and red chili powder to the kadhai and turn heat to medium-low. Let the tomatoes cook down and soften, cook this masala till you see oil separating on sides. At this point turn heat to medium high & add the sliced mushrooms. Also add pinch of salt. Cook the mushrooms till the are tender. This will depend on the variety you are using. Once the mushrooms are sweaty and have shrunk in size, add the peas,adjust the salt, sprinkle the sugar and also add the kasuri methi .  Cover for 5 minutes on medium – low heat and let cook.

Garnish with chopped cilantro. You can also squirt little lemon juice/vinegar if you like. Serve immediately.

Enjoy and Thanks for stopping by!

Murgh (Chicken)Tikka

Sinfully Spicy - Murgh(Chicken) Tikka

Spicy, smoky and succulent – you could hardly go wrong when these define the dish you make.Bites of chicken grilled to perfection and instantly sprinkled with chaat masala for that much-needed tang and served immediately. I cannot think of a better appetizer or a side to fragrant rice pilaf. If you think healthy, skip the carbs and serve over a bed of greens and you are good to go.

Sinfully Spicy : Garlic,Chilies& Mint

When cooking chicken, I make sure not to skip the marination part – it does wonders to the otherwise plain poultry. Hours of marination in yogurt and spices not only makes the chicken morsels tender but packs them with so much flavor. I always plan leftovers because these are excellent tucked inside a wrap with some green chutney (or hot sauce), mayo and few fresh veggies.

Sinfully Spicy - Murgh(Chicken) Tikka

It would be false if I told you that I grew up eating home cooked chicken tikka. Every now and then when we had family dinners, tikkas of all sorts were ordered from a barbecue take out place near to our house. In India, home delivery is so common and free if you live in the same area as the restaurant. The tikkas came wrapped in layers of aluminum foil, still warm from the tandoor (clay oven).There used to be pink hued pickled pearl onions, lime wedges and chutney to go along the smoky bites.At times,it did not matter to transfer the contents on to a dinner plate, just spread open the foil and everybody helped themselves – a really informal way of entertaining if you may think so.

Sinfully Spicy : Spices

Tikka (meaning chunks or pieces) is an extremely popular street food back home. All kinds of marinated vegetables, paneer as well as meat and poultry are available readily for a take away or a quick mid evening snack by the road side.

However, these are not to be confused with Chicken Tikka Masala, a spicy curry from the indian subcontinent which could definitely use a tikka like these simmered in sauce. You would find a lot of recipes of making tikka in India, each using almost the same spices in varying quantities.I am sharing what I make every now and then with all kinds of herbs & an essential dollop of ghee that goes into the marinade.

Sinfully Spicy - Murgh(Chicken) Tikka

Sinfully Spicy - Murgh(Chicken) Tikka

Printable Recipe

Murgh Tikka

Morsels of chicken marinated in yogurt and fresh ground spices and then grilled to perfection. You could use the same marinade for paneer tofu or with vegetable chunks.

Ingredients (Serves 2-3)

  • 1.5 lb boneless, skinless chicken thighs
  • 1 tbsp fresh lemon juice
  • 3 garlic cloves, minced
  • 1/2 tsp minced fresh ginger
  • 1/2 tsp salt

For the marinade

  • 3 tbsp thick plain yogurt
  • 1 green cardamom
  • 1 tsp coriander seeds
  • 1/2 tsp black peppercorns
  • 1/8 tsp fenugreek seeds
  • 1/2″ cinnamon stick
  • 2 cloves
  • 1/4 tsp roasted cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp kashmiri chili powder (this gives the color, not the heat)
  • 3 tbsp chopped cilantro
  • 2-3 green chillies, finely chopped (adjust to tolerance)
  • 2 tbsp chopped fresh mint leaves
  • 1 heaping tsp kasuri methi, crushed between palms(dried fenugreek leaves)
  • 1 tbsp ghee 
  • salt
  • oil for brushing the grill top/skillet

Garnishes – Chopped Cilantro or mint, lime wedges, chaat masala.

Note

  1. You could use chicken breast too in this recipe. But I find that thighs turn out much more juicy and succulent.
  2. If you don not have all the whole spices mentioned above, trust your favorite tandoori spice powder & use it. Don’t skip the fresh herbs though.

Method

Clean and pat dry the chicken thighs. Cut them into bite size pieces. Rub with lemon juice, minced garlic & ginger,1/2 tsp salt and keep aside for 15 minutes.

Meanwhile, tip in cardamom,coriander,black pepper, fenugreek, cinnamon & cloves into your coffee grinder and grind to a (not too fine) powder. Mix this powder in a bowl with yogurt,cumin powder, turmeric, chili, cilantro, green chili, kasuri methi, ghee & mint leaves. Marinate the chicken with this and keep refrigerated for at least 8 hours (overnight is best).

Take the marinated chicken out of the refrigerator 1 hour prior to cooking. Sprinkle salt to taste before ready to grill. I use my stove top grill to cook them, however you can skew them and cook over outdoor grill.These cook very well over a cast iron skillet/tava. Cook the chicken pieces to perfection flipping regularly to cook on all sides.

Serve hot along side onion rings & green chutney.

Enjoy & Thanks for stopping by!

Pindi Chana – Tea Infused Spicy Chickpeas

Sinfully Spicy : Pindi Chana, Tea Infused Spicy Chickpea Curry003

I don’t remember having Dora or Barbie themed birthday parties with perfectly frosted pretty cakes sitting in the center of the table waiting to be cut wearing those frilly birthday gowns. Yet, it was the most special day and definitely something I looked forward to for weeks.

I pretty much had a black forest cake for most of my birthdays, the indian version being a far cry from the  european marvel, still many of you who grew up in India in the 80s would know how we loved it. As with most indian families any kind of celebration meant lady of the house staying in the kitchen dawn to dusk, making one dish after the other.It started with special homemade samosas for breakfast and aromatic biryani or pilaf for lunch and the best was saved for dinner. Everything the rest of the family did whole afternoon was decorating the living room like a bride with those odd colored, mismatched paper ruffles & shimmering swirls, lacking in cohesion but strings of happiness & celebration running through them for certain.

Sinfully Spicy : Pindi Chana, Tea Infused Spicy Chickpea Curry001

It did not feel like a birthday unless guests had scooped spicy hot chole with yeasty, puffed bhaturas and gobbled down at least a few dozens of warm homemade gulab jamuns. Sometimes, dum aloo and moong dal ki goli were added to the menu but relishing that aromatic, earthy chickpeas curry is what my most fond birthday memory is made up of.You would wonder as to whats so special about chickpeas, but in our  house, chickpeas and other bean curries were limited to special occasions. Given that most of the indian kids I have known in my life LOVE chole-bhature, I was no different.

Sinfully Spicy : Pindi Chana, Chickpeas

Usually, I am not hell-bent on starting traditions in the family but the equation changes when food is involved. A couple of weeks back when we celebrated little A’s birthday, amongst those pink cupcakes & chinese food, I severely yearned to eat chole- bhature and missed the time when we sat in rounds on the floor with food loaded bhojanthaals set in front of us, laughter, greasy fingers and steam emanating from straight-out-the-wok fried bread. Suddenly, it made perfect sense to make chickpea curry for the two of us and relieve those moments for a while.

Sinfully Spicy : Pindi Chana, Tea Infused Spicy Chickpea Curry002

Pindi Chana is a spicy chickpea curry which gets its name from Rawalpindi (now in Pakistan) before India-Pak partition, where it originated.This curry is different from the regular chana masala in terms of the selection of spices and rich color from tea added during boiling the chickpeas.Don’t worry you will never taste the tea here,rather a very unique, earthy flavor,notable to this spicy preparation. Pindi Chana is a dry preparation of chickpeas  coated with the masala (sauce) and is best served with a breadsalad and pickle on the side.

Sinfully Spicy : Pindi Chana, Spices & herbs

Printable Recipe

Ingredients (Serves 2-3)

For Boiling the Chickpeas (skip this step if using canned chickpeas)

  • 1 cup chickpeas, raw
  • 1 no black unflavored tea bag (if you are using a mild tea variety, you can use 2 bags)
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp oil
  • 2 cups water
  • 1/2 tbsp chaat masala

For the Sauce

  • 4 tbsp mustard oil (or any neutral oil)
  • 3/4 cup tomatoes, chopped
  • 1.5 tsp grated fresh ginger shoot
  • 1 fat garlic clove
  • 1/4 tsp turmeric
  • 1-2 Thai green chilies (adjust to tolerance)
  • Salt to taste
  • Chopped Cilantro for garnish

Grind to a coarse powder

  • 1/2 tsp black peppercorns
  • 1 tsp cumin
  • 1.5 tsp coriander seeds
  • 2 dry red chillies
  • 1 tsp anardana (dried pomegranate seeds, use lemon juice/dry mango powder if you don’t have these)
  • 1 small black cardamom
  • 1/2 tsp kasuri methi (dried fenugreek leaves)

Method

Soak the chickpeas overnight in enough water.Drain and discard the water and transfer the chickpeas to your pressure cooker. Add tea bag, salt,soda, oil and 2.5 cups 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, discard the tea bag and reserve the stock. Mix chaat masala & half of the ground spice with the chickpeas and set aside.

In a pot, heat up the oil to smoky on high heat. Take off the stove and add the chopped tomatoes to the oil. Also add ginger and garlic. Cook on medium heat till the tomatoes soften and you see oil separating on sides of the pot. At this point, add the turmeric and rest of the spice powder to the pan and cook for another 3-4 minutes till you smell a nice aroma. Add the chickpeas to the pot next with about 3/4 – 1 cup of reserved stock and green chillies. Taste and adjust the salt. Cover and let the chickpeas cook on medium low heat for 20-25 minutes or till they  are completely soft but not mushy.

Let sit for 1-2 hours before serving. The sauce will thicken up and develop flavors as the dish sits. When ready to serve, reheat and if you feel that they are too dry, add little bit of reserved stock, simmer again for 5-7 minutes and serve garnished with cilantro.

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

Enjoy & Thanks for stopping by!

Palak (Saag) Paneer – Spinach & Indian Cheese

Sinfully Spicy- Palak (Saag Paneer),Spinach With Indian Cheese001I think that one of the best palak paneer that I have eaten ever is the one prepared with home grown spinach from my grandma’s house. One from the vegetable patch which sprung to life with all sorts of greens under the winter sun. It was so thoughtful how our maali (gardener) was instructed to allocate square patches to vegetables.The cilantro, dill and mint which were used so very frequently throughout the day were sown first, followed by tubers and other root vegetables.To wade away the pests, every now and then badi mummy would keep a lighted incense amongst the large coarse leaves of the eggplant area.And it worked.Last few rows were the leafy greens & other delicate creepers, just so that you go towards them only when you need to.

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There were the few aromatic methi (fenugreek greens) with its distinctive bitter sweet smell and the laal chaulai having smooth & shiny leaves.Then appeared the tender garlic & onion scapes which were plucked every now & then to accompany the lunch.As compared to these spinach rows were many and more sought after. During winters, spinach became a sudden favorite in the house, it was added to lentils, tossed in salads, made into fritters with evening chai or simply stir fried with garlic & potatoes.

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The juicy, fleshy short stems reminding you how simple yet nourishing mother earth’s bounty can be. The mellow, soft taste of the organic leaves hardly needed a dash of lime juice and salt to become a perfect salad alongside dal – rice.Having eaten homegrown for so many years, that fresh taste is something hard to match with anything I cook from stores.

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I was always the child who ate her vegetables. I cannot eat meat for more than two days in a week. I love vegetables and if I don’t eat them for a while,my body starts missing them. On days, when I cook rich & heavy foods for the husband which I am not much in a mood for, I treat myself to palak paneer. Slow cooked spinach gives the dish a beautiful green color and creamy homemade paneer add the perfect richness.This recipe uses very less spices & no cream/butter so that the delicate taste of spinach is not overpowered by them.

Sinfully Spicy- Palak (Saag Paneer),Spinach With Indian Cheese005

Printable Recipe

Ingredients (Serves 2-3)

  • 8 oz organic spinach
  • 2 – 2.5 cups water
  • 1-2 cloves
  • 4 tbsp mustard oil (or any neutral oil of choice)
  • 1/2 cup finely chopped onions
  • 1/4  tsp fennel seeds, finely crushed
  • 1/4 tsp cumin seeds, crushed
  • 1 fat garlic clove,minced
  • 3/4 cup tomatoes, finely chopped
  • 1/2 tsp coriander powder
  • 2-4 Thai green chillies (adjust to tolerance)
  • pinch of turmeric
  • pinch of cinnamon
  • 1.5″ fresh ginger shoot, grated
  • 1/2 tsp kasuri methi (dried fenugreek leaves, optional but recommended)
  • 6 oz paneer, cut into cubes (store-bought or homemade)
  • 1/4 tsp sugar
  • Salt to taste
  • 1 tbsp heavy cream to finish off (optional)

Notes – 

  1. Use extra firm tofu in place of paneer and skip cream to make it a vegan recipe.
  2. You can lightly fry the paneer cubes in 1-2 tsp of oil before adding to the curry if you want.

Method

Add cloves to water and bring to a boil.Meanwhile, thoroughly wash the spinach leaves. Roughly chop the leaves if they are too big. Since I use baby spinach, the stems are tender, however you can pick the stems out if they are too hard.Once the water is boiling,turn off the heat & immediately add spinach to it.Let the leaves soak for 2-3 minutes and then drain. Reserve the liquid and transfer the spinach to food processor.Put in the cloves too. Pulse. I do not like to make a smooth puree however you can blend the spinach to desired texture. If needed, the reserved liquid can be used while blending.Set the blended spinach aside.

Heat up oil on high in a kadai or medium heavy bottomed pot.Once the oil is smoky, reduce the heat to medium & wait for 1-2 minutes. Add the chopped onions to it along with fennel & cumin seeds (in that order) and sauté till the onions start to lightly brown.Next add the garlic, chopped tomatoes, coriander powder, green chillies, turmeric & cinnamon to the pot and keep on cooking on medium low heat till you see oil separating on the sides of the pot. This may take 8-10 minutes. Add the spinach, ginger, and salt to the pot and mix well. Also add 1/3 cup of reserved liquid.Let the spinach cook on medium heat for about 8-10 minutes and then reduce the heat to low. Let cook on low heat for least 20 minutes. The spinach will bubble a lot during cooking (you can put a lid) and you will need to stir it in between to avoid sticking to bottom. Also the spinach will change color to dull green and you will start seeing glisten on the sides of the pot. At this point, add the paneer cubes and kasuri methi (if using) to the pot along with reserved liquid (quantity depending on how runny you want the dish). Also add the sugar. Cover and let cook on medium low for another 8-10 minutes till the paneer softens.

Let sit for 1-2 hours before serving. When ready to serve, add the cream (if using),reheat and serve alongside hot flatbreads, steamed rice & salad.

Enjoy & Thanks for stopping by.

Warm Chickpea Chaat (Indian Salad)

Sinfully Spicy- Warm Chickpea Chaat/Indian Salad 001

Last weekend was eventful.We celebrated our little munchkin’s first birthday. I made her a smash cake and we also got an adult cake. Her reaction towards both the cakes was the same – she cried. I think the flickering candle frightened her. It’s so funny that they react completely different to how you think they might.

Sinfully Spicy- Ingredients, Warm Chickpea Chaat/Indian Salad 002

Sinfully Spicy- Tamarind(imli Chutney) Chaat

Taking advantage of fading winters, I made this warm chaat this weekend. The weather out here is not yet hot for a crisp cold salad & a bit too warm for soups, this chaat drizzled with imli (tamarind) chutney & tossed with fresh mint leaves perfectly fitted the onset of spring mood.We are huge fan of  textures and multiple flavors in food and that is what this chaat is full of.

Sinfully Spicy- Warm Chickpea Chaat/Indian Salad 002

In India, chaat is a savory preparation which can be categorized as street food. There are few base ingredients which essentially form part of chaat- chopped onions or grated radish/cucumber for crunch,chaat masala (tangy spice powder) for the pungency & heat, tamarind chutney adds that saucy, tart layer while the green chutney & cilantro (or any herb)add the much needed freshness.The yogurt adds the acidity as well as cools down the palate.These are usually the toppings without which a bowl of chaat is incomplete. However, you can pick or drop any as per your taste.Chaat could be layering of fried dough or diced up fruits cut up and mixed together.If you are looking for really heavy options then kachoris (stuffed fried breads) or aloo(potato) tikki are your choices.

Sinfully Spicy - Mint

I like how healthy and filling this recipe turned out. You can also use black chickpeas(kala chana) or mung sprouts in this recipe and it works fine. It can be served as a perfect appetizer as well as a side dish. All the prep work like boiling chickpeas, potatoes, making the chutney, chopping toppings etc can be done a day before and then its just tossing everything together. Sinfully Spicy- Warm Chickpea Chaat/Indian Salad 003

Printable Recipe

I soak raw chickpeas overnight and then pressure cook them in enough water with little salt and a tsp of oil. Drain the chickpeas and reserve liquid for use as stock.

Ingredients (Serve 2)

  • 1 cup boiled chickpeas (or use canned)
  • 1 medium potato, boiled, peeled & diced into bite size pieces
  • 2 tsp oil, any neutral oil of choice
  • 1/2 tsp cumin seeds
  • generous pinch of hing (asofetida)
  • 1/4 tsp garam masala
  • 1/4 tsp roasted cumin powder
  • 1/4 tsp salt
  • 1 tbsp fresh lemon juice (or to taste)

Other ingredients/toppings

  • Chopped onions – about 1/3 cup
  • Chopped tomatoes/ Grape tomatoes
  • 2 Thai green chillies (adjust to tolerance)
  • 1 tbsp chopped mint leaves
  • Black Salt/Kala Namak ( to taste)
  • Chaat Masala (to taste) (available online or at indian grocery stores)
  • Imli/Tamarind Chutney – 2 tbsp or to taste (recipe below)
  • Roasted Cumin Powder- to taste
  • Red Chilli Powder – to taste

You can add cucumber, grated radish, pomegranate seeds, sev, crushed papris etc to add more texture and crunch.

Method 

In a pan, heat up the oil. Add the cumin seeds and once they sizzle add the hing. Once you smell the aroma, add the chickpeas & potatoes. Also add the garam masala, cumin powder and salt. Toss around for 3-5 minutes till the chickpeas look shiny.Remove from heat & add the lemon juice. Mix well.

Transfer to a large enough bowl and add the listed toppings as per taste. Toss well and serve immediately.

Imli/Tamarind Chutney

I soak raw tamarind in warm water for 4-5 hours and then mash it until pulp is separated.Sieve the pulp into a bowl and discard the seeds and thick fibers. You can also use store bought but just keep in mind that its very salty & slightly acidic so adjust seasonings accordingly. 

Ingredients (Makes about 1.5 cups)

  • 1/2 cup thick,tamarind pulp(store bought or homemade)
  • 3/4 cup – 1 cup jaggery powder/granulated sugar (adjust quantity to your sweetness)
  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • pinch of hing (asafoetida)
  • 1 tsp red chilli powder (adjust to tolerance)
  • 1/2 tsp roasted cumin seed powder
  • 1/2 tsp kala namak/black salt [available in indian stores, else replace with normal salt, adjust to taste]
  • 1/4 tsp ginger powder
  • salt to taste
  • Up to 1/2 cup water ( you may or may not need it, usually not needed when using sugar instead of jaggery)

Method

In a small sauce pan, heat the oil.Once heated add the cumin seeds, as soon as the cumin starts to crackle, add all the ingredients listed above to the pan except water.Simmer the  for atleast 20 minutes till it starts to thicken. You can adjust water once the chutney has simmered. It will thicken more on cooling. Remove from heat, let cool, transfer to a container.

Let cool completely. This can sit for unto 3 weeks in a refrigerator.

Enjoy and Thanks for stopping by!

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