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.

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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.

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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!

Chicken With Yogurt & Whole Spices – Sabut Masale ka Murgh

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A very homestyle, rustic kind of chicken dish where you just need to throw everything together and let it be on its own for some time.The soggy whole spices steeped beforehand in warm water burst open their flavors over slow heat. The dark chicken meat soaks up all of it and gives in,releasing its juices to the sauce and requiring very little care as it cooks.

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If you try to lift up the lid to peek in, a strong aroma wafts out, filling up your senses. Once the steam clears you would see little bubbles in the sauce with holes in the centre and reddish glisten all around from fat of the chicken. You know its going to be good.

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Except whole peppercorns, almost all the spices (including the red chillies which become sweetish) melt away in the gravy.Even though you might be intimidated by the long list of spices but the addition of yogurt perfectly offsets the heat level, not making the sauce too spicy, rather savory.

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I made this dish quite a number of times for few weeks. This is what happens when we like something. We keep on cooking and eating it till we are at the brink of getting bored. Then we nestle the recipe for a while and start our quest for another spice blend, another curry, different flavors.

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It is not a very saucy dish, when you cook it for a long time it’s almost like a thick coating on the chicken morsels. I just like to moisten some rice it, but you could serve it up with a dal (lentils) or something soupy on the side. All in all, extremely flavorful in contrast to the effort it requires, (think slow cooker here), this recipe would work with both bone in or boneless ( dark meat ) chicken, beef or mutton. Just adjust the cooking time.

Printable Recipe

Ingredients (Serves 2-3)

  • 1 lb  chicken thighs, cut into 2″ pieces (use dark meat)
  • 1/3 cup plain yogurt
  • 1/4 tsp salt
  • 1/4 tsp turmeric powder
  • 3-4 tbsp mustard oil
  • 3/4 cup onions, thinly sliced
  • 1 tejpatta (indian bay leaf)
  • 1/3 cup water (or more/less depending on the desired consistency)
  • Salt to taste
  • Chopped Cilantro for garnish

In a small bowl, steep the spices below in 1/3 cup warm water for 30 minutes -

  • 1/2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp black peppercorns
  • 3 cloves
  • 1 black cardamom
  • small twig of mace
  • 1″ piece of cinnamon
  • 6-7 dry whole red chillies (adjust to tolerance)
  • 3 garlic cloves, finely chopped
  • 2″ shoot of fresh ginger, finely chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp kashmiri chilli powder (optional,this primarily lends a beautiful color)

Method

Marinate the chicken in yogurt,turmeric and 1/4 tsp salt for about 2-3 hours, refrigerated.

Once ready to cook, take out the chicken from the fridge and let sit on the kitchen counter. In a large pot, heat up the mustard oil on high till you see its slightly smoky. Reduce the heat to medium and wait for 2 minutes. Add the sliced onions to the pot, also add the tejpatta and cook till onions are lightly browned.This will take around 5-8 minutes.

Reduce the heat to low and add the marinated chicken to the pot.Using the cooking spoon, slowly toss the chicken pieces to combine with the browned onions. Let cook for 5-6 minutes.Do not rush else the yogurt will curdle.

Raise the heat to medium and add the soaked spices (along with liquid) to the pot and mix well with the chicken. Let cook on medium heat for 2-3 minutes. Add salt to taste to the pot. Next, close the lid, reduce stove to low and let the chicken simmer for 30 minutes. There is no need to stir continuously, you can check 1-2 times in between than the chicken is not sticking to the bottom.

After 30 minutes,check the seasoning and the doneness of the chicken. Raise the stove to medium heat, add 1/3 cup water and let simmer for another 10 minutes.

Let rest for at least 2-3 hours before serving.

When ready to serve, reheat, garnish with chopped cilantro & serve.

Enjoy & Thanks for Stopping by!

Paneer Bhurji – Scrambled Indian Cheese

Sinfully Spicy - Paneer Bhurji, Scrambled Spicy Indian Cheese 01

I love paneer recipes of all kinds, dry curried or with gravy, deep-fried or grilled, baked and sautéed with anything or everything. It could be spicy tikka like these or a stir fry like this, it doesn’t matter, it gets my attention when paneer is served. There’s a mellow, sweetish bite which soft morsels of paneer lend to the dish. I can eat it up anytime and in any form.

For good five years of my corporate life, I packed a paneer,onion & ketchup sandwich in my dabba (lunchbox) each and everyday,talk about crazy! Undoubtedly, it was my favorite food growing up. And now when I see how my little girl tries to chew it,I get all excited,I can barely tell.

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Paneer is a popular protein equivalent for vegetarians in India, any restaurant you go to, all those tikka masalastandoori, butter chickens & koftas would be having a paneer equivalent in the vegetarian menu.

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Once you start living in northern parts of India, particularly Delhi or Punjab, it would be difficult to resist those paneer filled dosas (rice crepes) or tiny bits of paneer in pav- bhaji, paneer batons tossed with chowmein on street sides or for that matter there was a samosavalla near my house who popped small pieces of paneer in the potato filling,need I say how much I loved it? Serious foodies may be annoyed at such weird combinations but Delhi belly that I can fondly talk about for hours is so comforting for such foods.

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I am not very strict about making paneer at home all the time. I make my own (should share a recipe sometime) or buy it as time & occasion permit. Unlike India, store-bought paneer is not really soft here, but for this bhurji you are anyhow going to crumble it plus all those tomatoes in the masala make it very mushy & gooey. So go for it.

In India, bhurji is a word used for dishes which are sorta spicy, scrambled with vegetables, poultry or dairy. Any kind of bhurji you make, you barely need spices but lots of fresh herbs & chillies.Here, crumbled up paneer is quickly tossed with lots of onions & tomatoes and spices to form a saucy mash. I like this bhurji with triangle paratha (flatbread), but served up with a side of bread slice,this is a wholesome breakfast for most north indians.I always plan leftovers because your can make some crazy delicious paneer bhurji puffs for brunch or dinner the next day.Serve those puffs along side some soup and done!

Sinfully Spicy - Paneer Bhurji, Scrambled Spicy Indian Cheese Puffs 05

Printable Recipe

Crumbled Indian Cheese tossed with lots of fresh spices & herbs.Can be served as an easy breakfast with few slices of baguette or a quick side dish.Use tofu in place of paneer for a vegan version.

Ingredients (Serves 2-3)

  • 8 oz (about 250 gms) paneer, at room temperature
  • 1 very small boiled potato
  • 4 tbsp mustard oil
  • 1/3 cup onions, finely chopped
  • 1 garlic clove, finely chopped
  • 3/4 cup tomatoes, finely chopped
  • 2-3 Thai green chillies, finely chopped (adjust to tolerance)
  • 1/4 tsp turmeric powder
  • 1/2″ fresh ginger, minced
  • 1 heaping tsp kasuri methi (dry fenugreek leaves)
  • 1/4 tsp garam masala 
  • pinch of chaat masala (optional)
  • Salt to taste
  • 1 tbsp fresh lime juice (or to taste)
  • Chopped Fresh Cilantro – for garnish

Note – You could add up some flavorful stock (up to 1/4 cup) to this recipe and simmer for few extra minutes if you feel that its on the dry side. This depends on how soft/watery your paneer variety is. You might or might not need it at all.

Method

Crumble up or roughly grate the paneer depending on how chunky you like it. I just use my fingers to break little bits. Set aside.
Peel the boiled potato & finely grate it. Set aside

In a medium saute pan/kadhai, heat up the oil. If using mustard oil, heat up till smoky & then let cool off for 2 minutes or so.Once the oil has cooled, on medium heat add the onions and garlic, sauté till soft and starting to turn light brown.About 3-5 minutes.

Add the tomatoes next along with the green chillies.Also add the turmeric powder and a pinch of salt.Cook till tomatoes soften and you see oil separating on the sides. About 3-5 minutes.

Add the grated potato & ginger at this point along with kasuri methi. Stir thoroughly and cook for another 2 minutes. You will start smelling the aroma of ginger & methi.

Lower the heat and add the crumbled paneer next along with salt to taste, garam masala & chaat masala (if using). Saute everything for another 1-2 minutes on low heat till the paneer just about softens, put the stove off. Add lemon juice and combine.

Serve warm garnished with cilantro with bread slices or paratha.

Enjoy & Thanks for stopping by!

Amritsari Tawa Macchi – Pan Fried Fish

Sinfully Spicy : Amritsari Tawa Macchi, Pan Fried Spicy Fish 001

The pungent smell of the mustard oil was engrained in the walls of the shop.Over the years, a gleaming fluorescent tube had replaced the flickering bulb above the rusty shutter and a bunch of green chilies & lemon needled in a thread hung below it,the same way as it did years back, grabbing your attention more due to its location even though tactfully  situated to be hidden.Its the same dusty clock at the center of the column that I saw years back, looks like no one cared to wipe it, I told myself, waiting.

It was biting cold outside but the inside was surprisingly warm,for it was cramped with people who wanted that crispy fillet, one that just popped out of the bubbling oil in the kadhai.

Sinfully Spicy : Amritsari Tawa Macchi, Pan Fried Spicy Fish 002

He sat behind the counter, fluffing thick, spicy besan batter, side by side keeping an eye on the smoky oil and dealing with customers, all at the same time.He looked a lot older than what I could remember. The hair had turned grey and the skin was tanned sitting in oily vapor for years. You could not help but notice the facial expressions which also remained the same – calm & peaceful. Few things are best if they don’t change, I told myself again.

If you ask him the recipe, he would just smile. Maybe he didn’t have any, it was just the magic of hands. This is the taste of fish which stays with you for days – you want to go back and have some more and then more. The kind you want to talk about, spread around the word about and write stories about.

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Saying that the fried fish he made sold like hot pancakes would be an understatement. He ran out of the stuff within an hour or so of starting the trade.Wrapped in soiled pieces of newspaper, topped with thin onions rings seasoned with a generous dash of chaat masala and a lime wedge to squirt, the fried fish was better than the best I have ever had in my life.

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Tawa translates to a skillet or heavy metal pan in Hindi and macchi is fish. Many regions in India have a version of pan or skillet fried fish, varying in the spices that coat the fish. While you will find coconut & tamarind in the southern & western states, in eastern states its the yellow mustard paste which is commonly used.I have the recipe which is more of north indian/amritsari/punjabi style. Lots of ginger, dried fenugreek leaves & garlic in the is what makes this recipe scrumptious, not to mention how mustard oil for frying is a must (well almost)!

Printable Recipe

An excellent crispy fish which can be served as an appetizer or main dish, serve up with green chutney or salad of choice.

You could make the ‘masala‘ from the recipe below and use it over any kind of fish you like.The recipe makes about 3/4 cup of the paste. I suggest not using a very watery fish else it will not crisp up. Instead of pan frying, you could deep fry or bake the fish.Whole pomfret or red snapper,round – belly fish steaks etc are good choices.

Ingredients

  • 2-3 fish fillets ( I used 3 mahi mahi fillets which weighed 1.2 lb total)
  • 1.5 tbsp fresh lime juice
  • pinch of salt
  • 1/4 tsp turmeric powder
  • 1/3 to 1/2 cup fine semolina (to coat for pan frying,depends on the size of fillets)
  • Mustard oil for pan frying (as required)
  • Chaat Masala ( to taste, optional)
  • Chopped Cilantro, lime wedges for serving

For the Masala (Spicy Coating)

  • 1 tbsp mustard oil (or any oil of choice)
  • 1 medium onion, chopped
  • 2 fat garlic cloves
  • 2″ fresh ginger shoot, chopped *
  • 2-3 Thai green chillies (adjust to taste)
  • 3/4 tsp coriander seeds
  • 1/4 tsp turmeric powder
  • 1 heaping tsp kasuri methi (dried fenugreek leaves)
  • 1/3 cup chopped fresh cilantro leaves
  • 2 tbsp besan (chickpea flour)
  • salt to taste

*The masala is quite gingery because I like it that way. You could adjust the ginger quantity as per your taste. 

Method

Using a paper towel, pat the fish fillets dry. Place them in a plate, squirt fresh lemon juice over the fillets, sprinkle salt and rub them with turmeric powder. Set aside for 20-25 mins.

Meanwhile heat up 1 tbsp mustard oil in a pan on medium heat , add chopped onions, garlic & ginger to it. Saute till the onions become translucent, about 5 minutes or so. Add the coriander seeds,turmeric, green chillies and kasuri methi to the pan and sauté for another 2-3 minutes. Let the mixture cool a little bit and tip it into a blender. Add cilantro, besan & salt to taste and blend to a smooth masala (paste). Avoid adding water, you could add a little bit of lime juice if needed.

Rub this masala on the fish fillets. Place semolina in a wide plate and season with a generous pinch of salt.

In a heavy bottomed pan/skillet  (I use my cast iron), heat up mustard oil on medium. Nicely coat both sides of the marinated fish fillets with semolina. Pan-fry the fillets on low- medium heat turning both sides so that the crust is crisp and the fish is done. If you have a thick fish fillet you can finish it off in the oven. As soon as the fish is done, sprinkle chaat masala on the fillets.

Garnish with cilantro and serve with sautéed vegetables (like I did) or with some steamed rice.

Enjoy & Thanks for stopping by!

Dum Aloo – Slow Cooked Spiced Potatoes

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I loved it when it was the potato harvest time at grandma’s house. Those few days when our maali ( gardener) pulled out the tubers from the soil, we were allowed to assist him. I remember that he used to water the garden a day before the D-day so that the plucking becomes easier. Next morning, exchanging chirpy conversations and knee-deep in the moist ground, we dug up aloo (potatoes) for hours. In the afternoon, just before lunch, mom gave us a bath in the house veranda, rubbing mud off our stained fingers, slathering petroleum jelly on them.

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It was then time to rub off the flaky, paper thin skin off the dug up potatoes. She would soak them in seasoned water for a while and then use a tooth-brush to clean. Just a simple tempering of cumin or fenugreek seeds in mustard oil did the trick.

For weekend brunch it was dum aloo & triangle parathas along with mint- coriander chutney. 

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I grew up eating dum aloo done with new baby potatoes. However, P does not like the taste of new potatoes. How weird? right? So, mostly I make it with the usual diced up white potatoes.Even though any kind will work here, for authentic taste, use new tots.

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In hindi ‘ dum‘ refers to slow cooking. Here potatoes are slow cooked with spices and yogurt to make for a scrumptious curry. You will find a lot of dum aloo recipes in India, differing from region to region.In my family, every aunt’s recipe is different from mom’s. But still, all very delicious and comforting , after potato is another name for comfort in the culinary world!

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Printable Recipe

Ingredients (Serves 3-4)

  • 4-5 medium size white or red potatoes, washed ( or about 1 lb baby potatoes)
  • 3 cups of warm water + 1/2 tsp salt
  • 4 tbsp mustard oil ( or any oil)
  • 1 small tejpatta (indian bay leaf)
  • 1/2 ‘ dalchini stick (indian cinnamon)
  • 3/4 cup thinly sliced red onion
  • 1/4 tsp hing powder (asafoetida)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli ( or cayanne, adjust to taste)
  • 1 tsp kashmiri red chilli powder ( this lends the beautiful color)
  • 3 tbsp plain, slightly sour yogurt, beaten
  • 2-3 medium roma tomatoes, finely chopped ( about 3/4 cup)
  • 1″ fresh ginger shoot,minced
  • 1/2 tsp garam masala
  • 1/2 cup-3/4 cup water (depending on desired gravy consistency)
  • Salt to taste
  • Chopped Cilantro for garnish

Grind together

  • 1/2 tsp cumin seeds
  • 3/4 tsp black peppercorns
  • 2 cloves
  • 2-3 green cardamom
  • 1.5 tsp coriander seeds
  • 1/4 tsp fennel seeds

Method 

Cut up the potatoes in half and in a large bowl, soak them in salted warm (not hot) water for 8-10 minutes. After soaking up, drain the water, peel off the skin (you can skip this for baby potatoes) and quarter them if you like.Using a kitchen towel or paper towel, dry up the potatoes. Set aside.

In a heavy bottomed pot, heat up the oil on medium heat. If using mustard oil, heat it up till its smoky to do away the raw smell. Lower the heat once oil is hot. Wait for 1-2 minutes. Add the tejpatta and cinnamon stick to the oil. Let crackle for 20-30 seconds.

Add the sliced onions and potatoes to the oil. Also add the hing. On medium – low heat, stir around the potatoes and onions and cook for 5-7 minutes.You will see that the onions begin to soften. Next add the coarsely ground spices to the pot along with chilli powders and turmeric. Stir and continue cooking on low for another 3-5 minutes. Next, add the tomatoes, ginger & yogurt to the pot, stir everything and continue cooking on low heat. The potatoes will release their juices and you will see the gravy becoming watery, but do not worry.

After about 20-25 minutes ( this will depend on size and variety of potatoes, adjust accordingly), you will see that the potatoes have almost cooked, the gravy has a nice reddish color and thin oil bubbles have separated on the sides of the pot. At this point, add the water, sprinkle the garam maasala, cover the pot and let cook on low heat for another 8-10 minutes till the potatoes are totally cooked.

Let sit covered for at least 1 hour before serving. Garnish with chopped cilantro and serve warm.

Notes-

  1. Please avoid using starchy variety like russet potatoes here.
  2. The cooking time depends on the quality and the size of cut of potatoes, you need to adjust.
  3. You can substitute the whole spices with ready to use store bought ground spices.
  4. Indian dalchini (cinnamon) is quite sharp in taste, if using the usual ones, you can go ahead and use the whole stick for a pronounced taste.

Enjoy & Thanks for stopping by!

Namkeen Daliya -Savory Breakfast Oatmeal

Namkeen Daliya, Savory Breakfast Oatmeal001, Sinfully Spicy

I did not grow up eating sweet breakfasts. While a bowl of Mohan Meakins cornflakes soaked in honeyed hot milk was just for the weekends, buttered up parathas either stuffed with vegetables or rolled up with leftover curry from dinner were breakfast most of the week. The only sweet note to ours was that tall glass of cold, hand churned lassi which badi mummy (my grandma) prepared, sitting in the sun-lit veranda.

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When she read too many health magazines, mom would make namkeen daliya for weeks. Refusing to eat it was not an option here, so after a while we adapted ourselves to relish it. That runny, warm daliya studded with vegetables was no less than a magic potion. Each day she added a different set of vegetables, lentils,nuts or beans but never forgot to top it off with a big dollop of ghee. It was her way of telling, I love you.

My mornings still start with a savory something and the sugar frenzy is reserved for the weekends.

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‘Daliya‘ is hindi for dry or wet , sweet or savory porridge made with any kind of whole/broken grains – millet, wheat, oats, barley.

I was introduced to steel-cut oats few years back and was hooked instantly. In addition to the better nutritional facts, they were my foray into recreating recipes from childhood when I could not find indian style daliya. Steel cut oats, barley or bulgur wheat or any variety of robust grains is a better choice for this pilaf like recipe. I sometimes mix in buckwheat groats or quinoa too. If you want to use the indian style daliya, use the most coarse variety you can find.

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This is an extremely delicious, diabetic friendly recipe since steel-cut oats have a far lower GI than the instant ones. The nutty oats with vibrant colored, crunchy vegetables lend it a rich texture and there could not be a better way to start your morning. Once made the oatmeal keeps good in the fridge for 1-2 days, either serve at room temperature or warm.

Wash it down with Indian Masala Chai or Indian Espresso Coffee. YUM!

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Printable Recipe

Ingredients ( Serves 2-3)

  • 1/2 cup steel-cut oats
  • 2 tbsp quinoa
  • 1 tsp olive oil
  • 1/4 tsp salt
  • About 1.5 cup of water (or as required to cook the oats)

For the Oatmeal

  • 3 tbsp olive oil
  • 1/2 tsp cumin seeds
  • 1/2 cup green peas
  • 1/2 cup corn
  • 1/2 tsp minced fresh ginger
  • 1-2 Thai green chillies (adjust to tolerance)
  • 1/4 cup cauliflower florets, cut very small
  • 3/4 cup tomatoes, diced small
  • 1/2 cup cabbage, fine shredded
  • 1/4 cup bell peppers, cut into small batons
  • Cooked oats & quinoa (from above)
  • Fresh Lemon juice to taste
  • 1-2 tsp of ghee /butter on top – optional
  • Salt to taste
  • Chopped cilantro for garnish
  • Optional – Any kind of nuts you like, raisins, dried apricots, dried berries etc for a sweet/crunchy note.

Method

One Night before

Lightly dry roast the oats & quinoa in a warm cast iron skillet on low to medium heat for 3-5 minutes till you smell a nice aroma. Set aside to cool down completely.

In a pressure cooker, tip in the roasted oats & quinoa along with water, salt and oil. Put on the lid and cook on medium heat till the first whistle blows off. Immediately switch off the heat and let sit to cool down. Do not stir the boiled oats till they are completely cold. Using a fork fluff them up, transfer to a bowl and refrigerate overnight.  You need cold, cooked oats for this recipe else everything will be a sticky mess.

You can also cook the oats & quinoa in a pot with a lid till they are thoroughly cooked and all the water is absorbed. Adjust time as required.

Tip – While the oats are cooking, you can cut up all the vegetable before hand so as to save more time in the morning.

Next Morning

In a wide, heavy bottomed pan, heat up the oil on medium heat. Add the cumin seeds and wait till they splutter. Add the peas and corn next, also add the ginger and chillies. Stir around for 1-2 minutes till they look shiny. Next, add the cauliflower, add a pinch of salt and continue to cook for 2-3 minutes till the florets soften a bit.

Add the tomatoes next, stir around and reduce the heat to low, cook for 2-3 minutes till the tomatoes soften and the skin starts separating , increase the heat to medium and add cabbage and bell peppers at this point and mix up everything. Cook for another 1-2 minutes till the vegetables soften a bit but retain the crunch.

Next, add the cold oats to the pan, lightly break up/fluff either using a fork or wooden spoon so as to combine with the veggies. Cook for not more than 1-2 minutes on low heat and switch off the stove. Add the lemon juice,roasted nuts etc and give it a final stir.

Before serving, add a dollop of ghee(optional) on top and garnish with chopped cilantro.

Enjoy & Thanks for stopping by!

Vegetable Hakka Noodles

Vegetable Hakka Noodles02, SInfullySpicy

‘Lets find some other place to eat ‘, I muttered, annoyingly flipping the waxy pages of the menu before I decided I did not want to eat there. Barely few days after I came to the States, eating at a chinese restaurant which did not serve chicken manchurian or hakka noodles made little sense to me. Hurriedly grabbing the handbag I got up, blatantly asking him to hunt down the Chinatown for a place which serves decent chinese food.

Vegetable Hakka Noodles04, SInfullySpicy

Four year since, as much as I enjoy american-chinese at restaurants out here, when it comes to cooking at home, we settle for indo – chinese. Growing up, I fondly ate noodles  for sunday breakfast or evening snackage. My mom made them slightly greasy, soaking in sauce and tossed them with lots of colorful vegetables, sometimes she added shredded chicken, sometimes couple of runny eggs atop did the trick.

Ingredients, Vegetable Hakka Noodles, SInfullySpicy

Hakka noodles or Veg Chowmein is an extremely popular (indo-chinese) street food in India.Cooke with Chinese condiments and Indian spices, it is an addictive treat.I can picture many of you scratching your heads right now. The way noodles are cooked has nothing to do with cuisine of Hakka in China. It just derives its name from there.Thin noodles are tossed in a spicy sauce and served on their own or as a side.

What is it about these? the sauce? spices? or is it the union of cuisines?

Vegetable Hakka Noodles01, SInfullySpicy

Again, like with most indian cooking, there are no set rules regarding how these have to be made. No two recipes will be the same, everyone makes them the way they like it.On my recent trip to Delhi, I was flabbergasted to see ‘chef’s special’ hakka noodles tossed with cashew nuts and sherry soaked cherries. Now beat that imaginative cooking!

Vegetable Hakka Noodles04, SInfullySpicy

After I posted Gobi Manchurian a few months back, many of you asked what I usually serve it with (if not as an appetizer). Mostly I make hakka noodles alongside.

Printable Recipe

You can add or skip any vegetables in this recipe. Just make sure that the vegetables have similar cooking time and they are cut in almost (similar) sizes.

Ingredients (serves 2 -4)

  • 7 oz thin egg noodles (or any other of your choice)
  • Water for boiling the noodles + 1/2 tsp salt
  • 1/2 tbsp oil (for rubbing on boiled noodles, use any neutral oil)
  • 5 tbsp oil (use any neutral oil)
  • 2 garlic cloves, finely chopped
  • 1-2 thai green chillies , slit open, seeded(if you want)
  • 1 cup sliced onions
  • 1/4 cup scallions, white parts
  • 1 cup cabbage, finely shredded
  • 1 medium carrot, finely cut into spears
  • 1/2 cup bell peppers (I have used a mix of colors)
  • 1/4 cup scallions (green parts)
  • Salt to taste

For the sauce

  • 1/2 tbsp tomato paste (or puree)
  • 1-1.5  tbsp dark soy sauce (depending on brand you can adjust the quantity, I use this brand)
  • 2 garlic cloves (minced)
  • 1.5 tbsp white vinegar (or to taste)
  • 1/4 tsp red chilli flakes (or to taste)
  • 1/4 tsp black pepper powder1
  • 1 tsp pure sesame oil ( optional but recomended for authentic taste)

Update : 01/14/2014 – I added about 1/4 tsp of black pepper powder ( reduced chili flakes to 1/4 tsp & few other changes) to hakka noodles yesterday & they tasted awesome! Maybe you want to try it if you make them. I m updating the recipe for these reasons because it was better.

Method

In a bowl, mix together the ingredients listed under the sauce and set aside for 15 minutes.

Meanwhile, cook the noodles in salted water as per package instructions. Drain the noodles, rinse under cold water and rub with 1/2 tbsp oil.Set aside to cool down.

In a wok, heat up the oil on medium – high. Using your mortar & pestle, mince garlic, and green chillies together. Add to the oil and let cook for 5-8 seconds till you smell the aroma. Add the sliced onions, scallions (white parts) and green chillies to the wok and continue cooking till onions start to turn light brown on the edges. Add the sauce mix prepared above to the wok and cook on high for 2-4 minutes till the mixture thickens and gets shiny.

Next, add the cabbage, carrots, bell peppers to the wok and saute for 1-2 minutes(just so they get coated in the sauce but retain their crunch). Add boiled noodles to next along with green parts of the scallions. Toss everything together and check the seasoning,adjust salt if required.

Serve warm with gobi manchurian or chilli chicken/manchurian.

Notes:- I highly recommend letting the noodles sit for 30-40 minutes before you serve them. Warm them up slightly and add fried eggs, tofu to them. If adding a protein (chicken, shrimp), preferably add them cooked at the point when you add vegetables so that they get coated in sauce too.

Enjoy!

Punjabi Kadhi Pakora – Chickpea flour Fritters in a Spicy Yogurt Gravy (Glutenfree)

Kadhi Pakora - Chickpea fritters in yogurt gravy , (glutenfree) Sinfully SpicyOn those summer evenings, while we laid our folding beds in the veranda to prepare for a  sleepover under the starry sky, in the kitchen, potfuls of kadhi simmered on one of the stove tops, rice to go along with it on the other. After filling up the water koolers to the brink and in anticipation that maybe light (electricity) will come back later in the night, we waited for supper as the whole house smelled of  daintily spiced, turmeric loaded yogurt broth.

Kadhi Pakora - Chickpea fritters in yogurt gravy , (glutenfree) Sinfully Spicy

Depending on who cooked it, it would be sweet & tangy, thick or thin, spiced up or muted. My grandmother always divided the kadhi pot into two and added loads of sugar to one. Like many things, she was particular about the pakoras done right. Standing beside the sandstone countertop, her cotton saree tucked to the waist,she rigorously fluffed up cups of besan with water, stopping every few minutes to drop the batter into a katori filled with water, if  the batter drop rose to the surface, it was ready to fry up in the pungent smelling, hot mustard oil else more toil was needed. The pakoras came out perfect each time – gooey in the centre but retaining their shape in the warm broth. In those times, there were no stand mixers, hand beaters or french whisks but she had an out of the world devotion  to make delicious food for her family – fresh and filled with love.

Spices, Kadhi Pakora - Chickpea fritters in yogurt gravy , (glutenfree) Sinfully Spicy

Summers in northern parts of India are harsh, unlike the western parts, monsoon are mostly a cycle of few days of rain followed by dry spells for weeks. There were long power outages and at least once in a while the area transformers conked off, overworked. Kitchen was the last place anyone wanted to be in on such evenings. When nobody in the house was in a mood to cook, kadhi was made.It was a quick and easy dinner rescue.

Making Kadhi Pakora - Chickpea fritters in yogurt gravy , (glutenfree) Sinfully Spicy

Kadhi is basically a slightly sour, gluten-free yogurt based gravy which is thickened with chickpea flour. Fritters (pakoras) can be added to the broth or cut up vegetables (okra, spinach, aubergines) or sometimes it can served as it is.

These days, with a fussy, demanding little one around, I make kadhi quite more than often. It is an immensely satisfying meal. I like mine brothy, loaded with lots of cumin flavored ghee but this is optional. You can skip the garnish part from the recipe. Using pure mustard oil gives kadhi an authentic flavor, however any kind of oil can be used.

Kadhi Pakora – Chickpea fritters in yogurt gravy , (glutenfree) Sinfully Spicy

Printable Recipe

Note :- This recipe yields a soupy  kadhi, if you like yours thick, just add extra 1-2 tbsp of besan.

Ingredients(Serves 2-3)

For the Pakoras 

  • 3/4 cup besan (chickpea flour)
  • 1/4 tsp hing (asafoetida)
  • 1/2 tsp turmeric powder
  • Enough water to make the batter
  • 1/4 tsp salt
  • Mustard Oil for frying (or vegetable/canola oil)

For the Kadhi 

  • 1.5 cup plain whole milk yogurt, slightly sour
  • 7 tbsp besan (chickpea flour)
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder (adjust to tolerance)
  • 1 tsp crushed kasuri methi, (dried fenugreek leaves, give a great flavor but can be skipped if not available)
  • 2.5 – 3 cups water
  • 3 tbsp pure mustard oil (or ghee)
  • 1 tsp cumin seeds
  • Generous pinch of hing powder
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp minced fresh ginger
  • 1 tsp coriander seeds (coarsely crushed)
  • 2 whole red chillies
  • Salt to taste

Note :- It is very important that the yogurt is sour when you make kadhi, else t will not taste good. You can leave the yogurt overnight at room temperature or inside the oven to let it sour.

Garnish

  • 2 tbsp ghee
  • 1/2 tsp cumin seeds
  • 2-3 Thai green chillies , slit open, seeded if you want (optional, adjust to tolerance)

Method

Making the Pakoras

In a medium bowl, mix up besan, hing and turmeric powder.Slowly start adding water and with the help of a handheld beater or whisk, whip up to make a thick batter. Once properly whipped the batter will be fluffy and pale yellow. Add more or less water as needed to make a batter similar to how thick you would make for dipping hot dogs when making corn dogs.

Meanwhile, heat sufficient oil in a wok or deep fryer.When you see ripples on the oil surface,mix the salt with the batter and drop small portions (about 1/2 tbsp or so) of it into the fryer, either with a spoon or help of your fingers.Deep fry in small batches on medium heat till pakoras are golden brown. Drain on a paper towel and set aside.

Note :- You can make pakoras as big or small as you like. Just note that these expand a little once added to the warm broth. Chopped onions, par boiled potatoes or any kind of herbs can be added to the batter for extra flavor.

Making the Kadhi

In a bowl, combine besan, yogurt,turmeric & red chilli  powder, kasuri methi (if using),salt to taste and water to make a lump free smooth mix. Let stand.

In a heavy bottomed pot, heat mustard oil to smoking point.Remove from heat and let cool for around 1-2 minutes else spices will burn. Add cumin, fenugreek and coriander seeds along with hing & whole red chillies. Return to stove top. When spices begin to splutter and you smell the aroma, add minced ginger. Let cook for 10-15 seconds.

Next,remove the pot from stove again and slowly add the besan-yogurt mixture and mix thoroughly. Return to medium heat and let the kadhi come to a boil. Dont be tempted to rush this else kadhi will curdle. Once you see the kadhi starting to bubble, turn the heat to low and let the kadhi simmer for 10-15 minutes till it thickens and is rich yellow in color.Let sit till ready to serve.

When ready to serve, warm up the kadhi on medium till you see bubbles on the sides of the pot. Add the pakoras and let simmer (not boil) for about 5-8 minutes.

For Garnish

In a small saucepan, warm up the ghee and add cumin seeds to it, when they splutter, take away from the heat and add sliced green chillies.

Top up the kadhi- pakora with this cumin ghee just before serving along side rotis (flatbread) or steamed basmati rice.

Enjoy & Thanks for stopping by!

Pasta in Creamy Bell Pepper Chutney Sauce

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I have been trying to write this post for the past few weeks, I type, erase & retype.I don’t know where to begin and how to put the last few months into words.Its been so exciting.

Me and P were blessed with our baby girl, Alisha, earlier this year. Spring had just started to reach and she came in on a lovely evening, the 14th of February. On Valentine’s day, when everything around was painted in red and the air was filled with love, I could not have thought of a better gift for him.

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Sounding really cliché here but she is the best thing that could ever happen to me. The essence of motherhood is slowly sinking in, its gets a wee strong each time I look at her. It’s a new memory each day, something unfamiliar to learn, some fresh expressions to click. Each day she seems a little bigger, a little cuter and a little heavier. It’s difficult to describe how infatuated I feel looking at her dimpled cheeks and toothless smiles. I just want to eat her up when she yawns and oh dare I talk about those baby sounds? Almost 5 months now,our little bunny started her semi solid foods few weeks back. Time really does fly.

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Pasta in Creamy Bell Pepper Chutney Sauce, Sinfully Spicy

Meanwhile, how have all of you been? I hope you did not miss me too much. Thanks for everyone who kept checking on me, for your love & best wishes.I missed being here.

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My mom & aunt were here with me since the beginning of the year and I hardly entered the kitchen.They came here for the first time since I left India and cooked up a storm.The meals they cooked made my pregnancy more special.It was so cheering to eat the same tasting food like my growing up years.Cooking with family always manages to engage me. Not only does it evoke comfort,it reminds me that family, cooking and memories are so closely interwoven in my life.

Anyhow, lets talk about it, it is the first ever pasta dish on the blog.It took me long to bring it to the table here on SinfullySpicy. Do not underestimate my love for it though. It’s just that pasta is something which rarely makes an appearance in my kitchen. And whenever it does, it is usually a fusion recipe with lot of indian things thrown in. If a meal involves pasta, it’s comforting for me. But the same doesn’t hold for P, who dislikes it with all his will. Weird, Right? In the most funny ways, he will go lengths to avoid eating it. Huh!

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I craved pasta every other day during my pregnancy. Lets just say that I got a good reason to cook it up during those months.And he  bowed. Needless to say, this recipe has stood the test of those cravings and  I need to admit that it took a few trials to make a spot on sauce, which by the way can be bottled up to last for few weeks in the fridge. This  sauce is sorta indian style bell pepper chutney.Once ready,a hearty meal is a matter of few minutes.

Pasta in Creamy Bell Pepper Chutney, Sinfully Spicy

Juicy, sweet red bell peppers are the star here. Sometimes,I add them raw,at times I grill  or char them to add a smoky hint to the sauce.You have the liberty to make it as you wish. May I also add that this chutney is as good as a spread on baguette slices or for dipping some chips in. Its tangy & spicy with hints of sweetness thrown in.Try it.

Printable Recipe

Ingredients

For the Bell Pepper Sauce (makes about 1.5 cup)

  • 3 tbsp oil
  • 1/4 tsp black mustard seeds
  • 1/4 tsp cumin seeds
  • 1/2 ” fresh ginger, chopped
  • 2 large red bell peppers, washed, seeded, finely chopped
  • 3 medium Roma tomatoes, washed,finely chopped
  • 2  garlic cloves
  • 1 -2 Thai green chillies (adjust to tolerance)
  • 2-3 tbsp peanuts, toasted
  • 1/4 cup chopped cilantro
  • 1/4 tsp sugar
  • Salt to taste

For the Pasta (Serves 2-3)

  • 2 cups whole wheat fusilli (or any pasta of choice)
  • Enough salted water for boiling the pasta
  • 2 tbsp olive oil + 1 tbsp unsalted butter
  • 1 whole garlic clove, peeled
  • 1/2 tsp red chili flakes (adjust to taste)
  • 1 shallot, finely chopped ( or 1/4 cup red onions)
  • Bell Pepper Sauce (recipe below)
  • 1/4 cup heavy cream
  • Any cut, blanched vegetables of choice (I used asparagus & broccoli, optional)
  • Any protein of choice(I used shredded chicken, optional)
  • 1/4 tsp ground black pepper
  • Salt to taste
  • Handful of Parmesan Shavings, Chopped Parsley to serve (optional)

Method

Making the Bell pepper sauce

  • In a medium sauce pan, heat the oil till you see ripples on the surface.Once the oil is hot,take off the pan from flame and add mustard seeds, cumin, ginger and chilies to it. Wait for 10 seconds and return the pan to the flame. Be careful while doing so since mustard seeds splutter a lot. Saute for about a minute or so till the seeds crackle and the chillies and ginger turn light brown but do not burn.
  • Next, add the garlic, chopped red bell pepper and tomatoes to the pan and saute for about 8-10 minutes on medium heat till soft but not mushy. Turn off heat and cool.
  • Tip the cooled pepper & tomato mixture to a blender or a food processor along with the peanuts, cilantro, sugar and salt. Blend to desired consistency ( smooth to chunky) to make a sauce. Set aside.

Making the Pasta

Cook the fusilli in salted water as per package instructions. Drain and set aside. Reserve about 1/2 to 3/4  cup of  cooking water .

In a heavy bottomed pan, add olive oil+ butter along with whole garlic clove and red chilli flakes. Cook on extremely low heat so that garlic & chilli flakes don’t burn but release flavor for about 3-5 minutes.

Continuing on low heat, add the chopped shallot and saute for 2-3 minutes till translucent. Pick up and discard the garlic clove at this point from the pan.

Add the prepared bell pepper chutney to the pan along with about 1/4 cup of reserved pasta cooking water and warm everything up on medium heat for about 3-4 minutes. Reduce the heat to low next and add heavy cream to the pan along with salt to taste and ground black pepper. Let cook for another 2-3 minutes. Next, add the cooked fusilli along with blanched vegetables and shredded protein (if using) to the pan. Toss everything together. At this point, you may add more of the reserved pasta cooking water (depending on how thick or thin you want the sauce). Remove from heat, check and adjust the seasoning.

Serve the pasta warm with a generous sprinkle of parmesan shavings and chopped parsley (if you like).

Enjoy and Thanks for stopping by!

Mutton Meatball Soup

Indian Mutton Meatball Soup, Sinfully Spicy

Cold & rainy – the weather has been like this for few days. Although wanting to stay in bed all day with a novel & tea mug on the side, this afternoon, I yearned to walk outside the apartment. After a week of grey, the warmth of sun rays glistening through the rain drops still sticking on the window were calling me. I put on the boots and walked out, shivering, looking for a cozy corner. It was fiercely windy but sitting on the bench cornered as to block the gusts, the sun soaked me up. As the rays percolated through thick knits of my gloves, I felt a magical sense of rejuvenation and warmth.The clean feeling after the rains always draws me, the blue skies softly feathered with clouds, the biting humid air,wet cobbled pavements, the vivid green of fauna. ..It felt as if everything had been renewed, repainted on nature’s canvas ..all over again.

Mutton Meatball Soup, Sinfully Spicy

I walked back to the apartment, constantly admiring the crispness around me. Sun was fading behind the cloud cover, the dullness was getting an upper hand again. Stepping inside, I quietly settled myself in the kitchen, soup was the only thing on my mind. Whenever I have a desperate longing to nestle myself in a cozy blanket slurping on a steaming bowl of broth, this meatball soup is what I resort to. Not only is it comforting but intensely flavorful. I do not have big number of soup recipes in my repertoire but whatever handful are there, they are immensely satisfying. The only thing I am fussy about “my” kind of soups is that have to be clear & brothy.The thick, blended up, cream laden versions do not work for me.

Indian Spiced Mutton Meatball Soup, Sinfully Spicy

Dad always insists that this soup tastes better the next day. Amid cooking the meals to be eaten within in the next few hours, I saw mom mixing spices with the mince, pinching the meat, squeezing the balls, murmuring all the while about the non ending kitchen chores. Her kitchen was overly busy during winter evenings, soups were prefixed to regular meals, any one coming back from work or school wouldn’t settle without a bowl.

The soup preparation takes a little extra work, but since you will be making a pot full, it will last you for at least a day or two and yes dad is right, it tastes much best the next day. With a rolled chapati (indian flatbread) to dunk in, this can even make a super supper.

Mutton Meatball Soup

The recipe can be used with a variety of minced meats, I have tried it with mutton,lamb as well as chicken. Chicken balls cook the fastest and dry out if you don’t keep an eye, I personally did not prefer the taste much with lamb mince, the broth became too oily for our palate even after using a 80% lean mince, mutton worked the best- moist & most flavorful.

Printable Recipe

Ingredients (Serves 2-3)

For the meatballs (Makes about 15 balls of the size shown)

  • 1 lb minced mutton (You can use minced lamb, chicken, pork or beef)
  • 3 Thai green chillies (adjust to tolerance)
  • 4 garlic cloves, finely chopped
  • 2″ fresh ginger shoot,finely chopped
  • 2 tbsp finely chopped cilantro
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 1 tsp oil (canola or vegetable)
  • 1 medium whole egg

For the Soup

  • 1.5 tbsp oil
  • 1/4 cup onion paste (I add roughly chopped red onion to blender & make a smooth paste adding little or no water)
  • 1 tbsp ginger-garlic paste( I use microplane to quickly mince 2-3 cloves of garlic & fresh, peeled shoots of ginger)
  • 1″ cinnamon stick
  • 1 small tejpatta (indian bay leaf)
  • 2 cloves
  • 1/2 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1/4 tsp cumin seeds
  • 3/4 tsp kashmiri mirch powder (or paprika, adjust to tolerance)
  • 2 medium roma tomatoes, pureed in a blender
  • 3 tbsp thick dahi (plain yogurt)
  • 3.5-4 cups water
  • Salt to taste
  • Garnish – fresh cilantro leaves, fresh lemon juice (optional)

Method :-

In a bowl, place all the ingredients  for the meatballs. Using your fingers, lightly combine everything. Spread some oil on your palms and pinch balls of the mixture and line them on a plate. Cover with a cling film and refrigerate till ready to use.

Using a mortar & pestle or coffee grinder, coarsely grind black peppercorns, cloves, coriander seeds and cumin seeds. Set aside.In a wide-mouthed,pot (pot should be large enough so that all the meatballs can be placed in a single layer), on medium,heat oil to smoking point. Temper the oil with cinnamon stick & tejpatta. Wait for 10 seconds. Add the onion, garlic-ginger paste next, reduce heat to low,fry till you see it getting thick and changing color till the raw smell is gone,about 5-7 minutes.

Next, continuing on the low heat add the ground spices along with tomato puree, dahi and salt.Mix everything and fry for another 8-10 minutes or till you see oil separating on the sides of the pot. Add water next and on medium heat, check the seasoning and bring the broth to a boil.

Once boiling, reduce heat to low again and add the refrigerated meatballs into the simmering broth one by one. Cover the pot and let cook for 10-12 minutes.

Note:- I like meatballs  cooked through and hence the cooking time.You will need to adjust the time depending on how rare you like your meatballs or the tupe of mince meat used. To check whether the meatballs have cooked to your liking, after 5-7 minutes of simmering in the broth, using a fork take out one ball and cut into half. You will be able to decide on extra cooking time depending on how pink it is on the inside. 

Once done let sit covered for at least 1.5- 2 hours, undisturbed. Whenever ready to eat, reheat on low, discard the tejpatta & cinnamon stick, garnish with cilantro, squirt of fresh lemon juice and serve.

Enjoy & Thanks for stopping by!

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