Categories
Desserts Easy Recipes Festival Recipes Gluten Free Indian Streetfood Rice Dishes Vegetarian

Zarda – Sweet Saffron Rice

Sinfully Spicy : Zarda /Meethe Chawal , Sweet Saffron RiceA little while away, I got this immense craving to gorge on these sweet saffron rice. It was sparked by the sticky rice pudding that we relished a night before that day. Usually, if you follow me on Instagram or here on the blog, you would have noticed that there is more savory than sweet in my feed. I had this huge sweet tooth in my teens, but somehow it faded away as I grew older. There are certain things I enjoy, a delicious chunk of homemade gulab jamun and a moist slice of butter cake, but usually sugar doesn’t get me too too excited. Only when there is a good enough reason to make them, I retort towards making desserts at home. Buying a single serve slice from our favorite bakery almost always seems to be a superior option than baking and frosting a whole 9 inch round which will then lurk at me in the refrigerator for whole week. Its a bit too logical for some of you who swear by regular dessert making but that’s how I think.

Sinfully Spicy : Zarda /Meethe Chawal , Sweet Saffron RiceAnyhow, that same night, chatting over a Thai food takeout, we delved into discussing new year traditions growing up. My husband recollected coconut sweet balls & rice pudding, both made with palm jaggery, a typical in east indian homes and I could only think of my grandmother’s zarda, only about it. That night, I must have dreamed  about it. The little puffy, steamy bubbles that surface on the top layer when a pot of  basmati is slowly boiled, or of the sniff of saffron which after filling each nook and corner of our big kitchen reached out to those sitting in the verandah through two large, dark brown windows with green painted grille. Next morning this sweet saffron rice was the only thing I could think of. Out of nowhere, in the middle of summer, but I just had to recreate those memories.

Each year, every year at the dawn of the first day of the year, I woke up to a quiet house with busy kitchen. BadI mummy (my grandma) standing right infront of the stove, rice boiling on one side and aroma wafting through a pot of simmering whole milk to which cloves, cardamom and nutmeg had been added. These blonde looking rice, she remarked were an incoming of prosperity into the house. In those days, we lived in a joint family and with few guests added on the new year eve along with distribution to all house help, the quantity of zarda to be cooked would be thrice the amount than usual. Speckled with ground cardamom and streaks of strong-smelling kashmiri zaffran(saffron) all through it, a bowl of it was so delicious garnished with a handful of nuts or raisins. Much like today, in those days saffron was exuberantly priced, so it came to life in cooking a few dishes on special occasions only. New Years day was one.

Sinfully Spicy : Zarda /Meethe Chawal , Sweet Saffron RiceMy mom got me these little packs of saffron from India a couple of weeks back, a delicate virgin variety of this spice, it is sharp and strong. A few strands is what it took to turn rice into a golden looking treat. This recipe can be easily made vegan by using full fat coconut or cashew milk and substituting any neutral oil in place of ghee. Try using a long grain basmati rice and be watchful during cooking period for separated, fluffy grains. I have included a few notes in the recipe which will help making this sweet rice delicacy an easy task.

Sinfully Spicy : Zarda /Meethe Chawal , Sweet Saffron Rice

Ingredients (Serves 3-4)

  • 1 cup long grain basmati rice
  • 1 green cardamom, break open
  • 3-4 cups water to par boil the rice
  • 1 tablespoon ghee (substitute with coconut oil for vegan)
  • 1 cup whole milk (use unsweetened cashew/full fat coconut milk for vegan)
  • 3 tablespoon ghee (substitute with coconut oil for vegan)
  • 2-3 green cardamom, break open
  • 2 cloves
  • 1 heaping teaspoon good quality saffron
  • 1 generous pinch of fresh ground nutmeg
  • 3/4 cup granulated sugar (can go upto 1 cup)
  • 3 tablespoon roasted, unsalted nuts (almonds, pistachios, cashews) + more for garnish
  • 2 tablespoon golden raisins + more for garnish

Notes

  1. Use good quality spices in this recipe.
  2. Different varieties of saffron have different sharpness and strength. Adjust the quantity depending on the brand you are using.
  3. To make the zarda more rich, instead of using roasted nuts, you can fry them in a small pan in 1/2 tablespoon of ghee and add on top.

Method

Wash the rice under running stream of water 2-3 times until the water runs clear. Soak the rice for 45 minutes in enough water (add a green cardamom to it) required for parboiling. You can soak rice in the same pot that you will use for cooking.

Once the rice has soaked. Parboil the rice until 80% cooked (takes about 10 minutes).The cooking time will depend on quality of rice.  To check the rice, take a grain and press it between the index finger and thumb. The rice grain will we brittle (break easily) and you will feel & see hard whitish bits in the center of the grain. Once the rice has parboiled, immediately drain it and gently mix a tablespoon of melted ghee in the warm rice.

 While the rice is boiling, add milk, 3 tablespoon ghee, cardamom and clove to a small pot and set it to simmer on a medium low flame. Let milk simmer for 5-7 minutes on low heat and then put the stove off. Once the milk has cooled off a bit and is warm(not hot) to touch add sugar, saffron and nutmeg to it. Let sit.

In the same pot in which you parboiled the rice, add the warm spiced milk sugar mixture. Very gently add the drained rice to the milk. Add the nuts and raisins. Cover and let cook on medium low heat for 10-12 minutes until all the milk is absorbed and the rice is completely done. Put the stove off.

After 15-20 minutes of sitting, gently fluff the rice with the help a fork.Garnish with more nuts and raisins if you want.

Serve warm or at room temperature.

Categories
Brunch Easy Recipes Festival Recipes Gluten Free Indian Curry Mains Side Dishes Vegetarian

Matar Paneer

Sinfully Spicy : Matar PaneerI always feel that I end up cooking many dishes just to re-create a special memory, securely nestled in my heart from the years gone by or from days of growing up. Sometimes the sight of the familiar ingredients at the store brings in with itself such a gush of thoughts that I won’t have anyother way except cheering myself up in the kitchen with them,cooking up a storm to recreate those flavors. Fresh peas during spring time, is one of such thing. For less than a second,the sight of exuberantly prized organic sweet peas at the grocer last week made little sense coupled with the effort required to prepare them. But then, I could not walk away without securing a pound in my cart to make some this luscious matar paneer – fresh shelled peas and soft unaged cheese in a spicy sauce redolent of sweet-smelling cardamom and sharp hints of cinnamon and cloves in contrast to the sweetness of the vegetable.

Sinfully Spicy : Fresh Pods Matar Paneer

Sinfully Spicy : Paneer (fresh indian cheese)I don’t remember a single time during childhood when we ate frozen peas.Fresh peas were a winter treat and the only way. My grandmother and other women of the family, after serving lunch, geared up for dinner,pulling chairs around the takht (a very old wide wooden bench still going strong in verandah of my badi mummy’s house), settling down with cups of cardamom chai and spent few good hours to shell three or four kilos of grassy, plum pods, gossiping about the neighbors or the relatives, working with remarkable patience, a virtue that comes hard to me when I know there is a ready to use pouch inside the freezer.

Sinfully Spicy : Shelling fresh Pods

Sinfully Spicy : Shelling fresh Pods Matar Paneer

Sinfully Spicy : Fresh PeasWhen I am engrossed in such strong weaved memories, at times, it becomes difficult to tear away and lend to the present. The joy continues, the nostalgia gets compelling. When I spent about half hour over the weekend in the company of these fresh peas I got, I felt like a child again, badi mummy teasing me to lend help and just not nibble on the seeds.It was raining outside and I felt like a child again,some eighteen or twenty years back, me wearing hand knitted, red colored socks,running away with fistfuls of matar dana. All laughs, so much fun.

Then suddenly, I feel the warmth of my daughter from behind, trying to lift her body on heels to reach for the bowl of seeds that I just shelled.Her smile breaks the array of thoughts. She is like mommy.

Sinfully Spicy : Matar PaneerMatar paneer is a classic north indian dish. I have always liked it on the spicy side with the creaminess limited to that from the paneer (fresh indian cheese). Each home in india has its own version of it, there is nothing wrong or right become curry are so versatile that way.The curry is naturally gluten free since paneer is a gluten free cheese. You can very easily make this recipe vegan friendly using tofu, or any other vegan substitute. I am sharing my mom’s recipe with a little bit of extra spices added in.

Sinfully Spicy : Matar Paneer

Sinfully Spicy : Matar Paneer

Printable Recipe

Matar Paneer – Fresh Peas & Indian Fresh Cheese in a aromatic and spicy tomato – onion sauce

Ingredients (Serves 2-3)

  • 1 cup fresh or frozen peas
  • 2 medium tomatoes (yield about 3/4 cup fresh tomato puree)
  • 1 fat garlic
  • 6 oz paneer (about 200 grams, homemade or store-bought, cubed, use extra firm tofu for vegan)
  • 1/4 cup mustard oil (or use olive/vegetable oil)
  • 1/3 cup onions, finely chopped
  • 2 green cardamom
  • 1 clove
  • 1/4 inch piece of dalchini (cassia bark, substitute with 1/2 inch piece of regular cinnamon)
  • 1/2 teaspoon cumin seeds
  • 2 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder (adjust to taste, substitute with 1/2 teaspoon cayenne)
  • 1/2 teaspoon kashmiri chilli powder (this lends the color not the heat, substitute with paprika)
  • salt to taste
  • 1 tablespoon fresh ginger, finely chopped
  • 1/2 cup -1 cup water (depending on the desired consistency of sauce)
  • 1 teaspoon kasuri methi, crushed between palms
  • 1/2 teaspoon garam masala (adjust to taste)
  • 2-3 tablespoon of heavy cream (optional, I did not use, skip for vegan )
  • Fresh cilantro & ginger juliennes to garnish and serve

Method

If you are using fresh peas, shell the pods. If using frozen, thaw the peas.

Blend the tomatoes along with garlic to a fine puree. Set aside.

Soak the paneer cubes in warm water. Set aside. If using tofu, dry it using paper towels, cube it and let sit.

Heat up the mustard oil in a large pot, wait till you see little ripples on the surface, add the onions along with cardamom, clove, dalchini & cumin seeds.Saute for 5-6 minutes till the onion start to turn light brown.

Add the coriander, turmeric, red chili, kashmiri chilli powder next and sauté for less than a minute. Add the blended tomatoes and reduce heat to low.Let cook slowly till you see little bubbles of oil separating on sides of the pot and the spice paste glistening. At this point, add the peas along with chopped ginger,add salt, stir to combine together with spice paste and on low heat, saute for 3-4 minutes. Add about 3/4 cup water, mix well and cover the pot with a lid. Cook for about 15-20 minutes till the peas are soft (but not mushy).Uncover and add the kasuri methi and garam masala along with paneer cubes. Stir, and again cover and on low heat, let simmer for another 10-12 minutes.

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

Once ready to serve, warm up the sauce and serve immediately. You can garnish with cilantro, extra cream and ginger juliennes.

Serve with rice or flatbreads.

Thanks for stopping by!

Stay Spicy!

Categories
Appetizers/Snacks Desserts Easy Recipes Festival Recipes Gluten Free Snacks vegan Vegetarian

Orange Flavored Cashew- Almond Fudge (Peda)

Sinfully Spicy : Orange flavored Cashew Almond Sweet Balls (peda) #glutenfree #veganIt was one of the most important day of my life as we drove through wide but still crowded roads due to evening traffic, long after sun down to Kashmiri Gate, to the university campus in Old Delhi to figure out if I made it to that year’s list of DCE or Delhi College of Engineering. I remember me and mom sat and waited in the car while dad walked out to check the notice board. Those fifteen minutes,that day, might have been the longest of my life, as I sat and observed the varied expressions of cheer and dismay on the faces of others coming out of the red-painted door and then walking towards the crowded parking lot. As many parents passed our car, clear among the noisy chaos of honks and shouting kin, I could hear the conversations of celebrations, as also the consoling whispers of ‘there are few more results left’. Every time those sounds touched my ears, my heart rejoiced for half a second and next moment, the random thoughts weaved an abyss against hope. I might have blinked my eyes lesser than usual, my throat felt dry and itchy but my glances just waited for dad to emerge out of that red-painted door. I could hear mom’s cell phone ringing constantly, every other relative & rest of the family calling in to check if I ‘got through’. She pretended to be normal, but I could segregate the egdy tones of anxiety when she uttered ‘pata nahi‘ (don’t know).

Sinfully Spicy : Orange flavored Cashew Almond Sweet Balls (peda) #glutenfree #veganThe engineering entrance exam system in India gets more tough each year than the actual exam itself mainly due to the exponential increase in number of takers. Colleges in big metropolitan cities are more sought after and it definitely boils down to minute differences in performance to rank you higher or not. I had been preparing for this exam for almost a year and as expected I was nervous on the result day. Badly.

Sinfully Spicy : Orange flavored Cashew Almond Sweet Balls (peda) #glutenfree #vegan

Sinfully Spicy : Orange flavored Cashew Almond Sweet Balls (peda) #glutenfree #veganIt was 7:43 pm. Dad emerged out of the door with a flat face.My heart skipped a beat and I started sweating like a pig. I could feel my ear lobes turning red and my throat choking. We could not keep inside the car anymore and I forced myself and ran to him. Mom rushed after. I looked at him with deer eyes.He still kept a straight face. I don’t remember but for the first time in last fifteen minutes I would have opened my palms to clutch his sleeve. He looked at us and with the most lovely smile spreading across his face that I might have witnessed ever, he said ‘ho gaya, mithai khilao‘ (You got in, get the sweets!). Tears rolled down my eyes. Music to my ears. The world at my feet. I was through!

Sinfully Spicy : Orange flavored Cashew Almond Sweet Balls (peda) #glutenfree #veganMithai or sweets form an integral part of indian culture.Each occasion of life is celebrated with them.The streets and neighborhood of the country are dotted with sweet shops and if you find ever yourself stuck in a desert, you would be less than a mile away from one. ‘Peda‘ is one of the popular sweets from the ‘Uttar Pradesh’, the part of India my mother hails from and these are essentially fudgy, thick, semi soft, sweet chunks made with mava (milk solids)sugar and ghee. However, these fudgy cashew almond peda, I made are dairy free as well as need very few ingredients for preparation.My daughter loves any mithai made with cashews, so these were mainly made for her though we enjoyed them as well. The slight hints from the orange paired very well with the nuts even though the aroma of sweet green cardamom is more prominent. These could get addictive. These gluten-free, vegan balls can be an excellent after school snack. Make some and enjoy!

Printable Recipe

Glutenfree, Dairy Free & Vegan sweet fudge made with cashew and almond meal.

Ingredients (Makes 25 )

  • 1 cup granulated sugar
  • 1/2 cup water
  • 1.5 cup cashew nut meal (or powdered raw cashews)
  • 1 cup almond meal (or powdered raw almonds)
  • 1/2 tsp fresh orange zest
  • 6 green cardamom pods, seeds crushed
  • 1 tbsp ghee (optional, required during kneading, use any vegan substitute)
  • 1/2 cup powdered sugar to roll

Method

In a wide, heavy bottomed pan (I use my 12″ skillet) or a kadhai, mix up the sugar and water. Set the pan on low flame and let the sugar dissolve. Stir (I use my rubber spatula) the solution once or twice while the sugar dissolves so that the sugar does not stick to bottom of the pan. Meanwhile, grease the surface that you will be using to knead with 1/2 tablespoon ghee.

Once the sugar has completely dissolved, add the cashew and almond meal to the pan. Mix everything and brace yourself for some hard work. Keep on stirring and stirring as the mix cooks on low flame. The process will be slow in the beginning and you will feel that it will take forever but do not worry. Keep on stirring, scraping the mixture on low flame, do not let the mixture stick to the sides of the skillet.

After about 20-22 minutes, you will see that the mixture starts thickening and coming together.We will shortly be getting there, once the mixture is thick, do not bother much about scraping the sides as they will be really dry. Around 24 minutes, the mixture will start resembling a soft, sticky dough and will clump up around the spatula. If you try to bring the mixture together in one place on the skillet, it will try to slowly spread (similar to how a glug of cold honey spreads on a surface). Mix in the orange zest and crushed cardamom. Put off the stove.

Immediately transfer to the greased surface and leave to cool a bit until its safe to handle.Once the dough has cooled slightly, rub a teaspoon of ghee on your hands and very gently knead the dough for 2-3 minutes. Remember that the dough needs to be warm when you knead so just wait till its safe to touch, do not let it cool down completely, else it will not knead and remain grainy.Do not press very hard as you knead else the nuts  will start oozing their oil. You can grease you hands or the dough with ghee in between if it starts feeling sticky.

While the kneaded dough is still warm, pinch small portions of it and roll into a smooth ball. Roll the balls in powdered sugar.

Once cooled, store the peda in air tight container for up to a week.

Thank you for stopping by!

Notes 

  1. The time of cooking noted in this recipe will vary if you are using any other kind of sugar than granulated, since the water content of different varieties of sugar is different.
  2. You can use any kind of flavorings – saffron or kewra (screw pine water) instead of orange zest & cardamom.

Stay Spicy!

Categories
Appetizers/Snacks Breakfast Brunch Easy Recipes Festival Recipes Gluten Free Indian Curry Indian Streetfood Rice Dishes Side Dishes Snacks Stir-fry vegan Vegetarian

Roasted Flattened Rice & Spiced Sweet Peas (Chivda-Matar)

Sinfully Spicy : Roasted Flattened Rice With Spiced Sweet Peas (Chivda Matar) #indianMany times, it really takes a beating to make favorite foods from childhood healthier. I don’t know. I always feel that childhood could absorb all that gluttony of sweets, fat and carbohydrates. Not that now my metabolism won’t permit, but my mind seriously watches goes into my system. When I was changing this recipe of fried chivda(flattened rice), a favorite snack from my years of growing up and an immensely popular street food in the northern parts of india,usually served in soiled newspaper cones, I wanted the flattened rice to make the same crackling cripsy sound between my teeth as it should  but did not want to sink it down in a pool of hot oil. I wanted that rich salty grease from it to drown my tastebuds and coat the roof of my palette but did not want to witness the flakes swimming and popping inside oil. Not really.

Sinfully Spicy : Roasted Flattened Rice With Spiced Sweet Peas (Chivda Matar) #indian

Sinfully Spicy : Roasted Flattened Rice With Spiced Sweet Peas (Chivda Matar) #indianYou know sometimes, you might feel that the close-to- perfect meals that you see on this blog are easy and I work wonders like michelin chefs in my home kitchen,but truth be told, on few days, there are bundles of failures and wastage (eeeks) associated with experimenting while cooking .It happens al the time with me, I dream of something and the reality of the finished dish is not so awesome. Anyhow,while I turned to my try-new-things idea, out came the cookie sheet and on the lines of making granola, I set out. I tossed the flattened rice in tablespoons of oil and actually used all the patience I could muster at that ungodly hour of the night to lay it in a single layer. I might have gone  a bit too far by actually trying to separate each and every rice flake from the other with help from chopsticks under the dim night kitchen lights. Hmm. Into a low oven for under half an hour and out came the baking sheet. My fears came to life when the rice did not look or smell up to the mark, not like I dreamt it to be. I would not categorize it as inedible but the long story short, the granola procedure failed me.The count of  beating went another notch up. Some other  time,I told myself and retired to bed.

Sinfully Spicy : Roasted Flattened Rice With Spiced Sweet Peas (Chivda Matar) #indianThen another day, in the bright of the noon, I took out the trusted cast iron skillet, heated oil to smoky and sizzled rice flakes in it and then with a lot more patience on my side, watchfully, slow roasted the chivda, stirring it continually with fork to a crispy goodness, sniffing it, observing how the toasted brown to a bowlful, one which crinkled in the mouth and coated the tastebuds with salty fat. I got it.

Sinfully Spicy : Roasted Flattened Rice With Spiced Sweet Peas (Chivda Matar) #indianWhen we were kids, 5 pm foods were the best.No jokes. From piping hot samosas and jalebi from the neighbourhood halwai (sweets vendor) or instant noodles from neon yellow pouches, curry puffs and puddings, fruit shakes to potato balls, it was real fun everyday to see mom, badi mummy(my grandma) and aunts cook up new things for us.This chivda (flattened rice) is one from those days. During the spring and early summer season, fresh peas were tossed in cumin and green chillies and served along side. The rustic, mish mash snack plate of sorts is a burst of textures – sweet, salty, smoky and hot. The chaat masala and bits of ginger combine with the sweetness of those peas to make up a pleasing bite. I could never get the same taste with frozen peas, you need to make this before the fresh pea season lasts. Whats more? Its gluten free, vegan and tad healthy. Go make some. Now.

Sinfully Spicy : Roasted Flattened Rice With Spiced Sweet Peas (Chivda Matar) #indian

 Printable Recipe

Both the components of this recipe can be done ahead. Roast the chivda (flattened rice) and store it in air tight jar for up to a week. I usually make the peas 3-4 hours ahead (they have better flavor if they sit for a while) and warm up later but you can totally make them when ready to serve.

Ingredients (Serves 4-5)

For the Roasted Chivda (Flattened Rice)

  • 4 tablespoons of oil
  • 2.5 cups thick poha (flattened rice, available in any indian/pakistani stores)
  • 1/2 tsp salt
  • 1/2 teaspoon sugar
  • Optional  – add any nuts or seeds of choice, peanuts, cashews, raisins, sunflower seeds etc

For the Spiced Peas

  • 10oz (about 280 grams) shelled fresh peas, blanched
  • 2 tablespoon oil
  • 1/4 teaspoon cumin seeds
  • 1/3 cup finely chopped onion (from 1 small onion)
  • 2 tablespoons minced fresh ginger (about 2.5″ piece of ginger)
  • 1/2 teaspoon roasted cumin powder
  • 2-3 Thai green chillies (or adjust to tolerance)
  • 1/2 teaspoon garam masala 
  • salt to taste
  • 1/4 teaspoon chaat masala (skip if you do not have, and add fresh lemon juice to taste)
  • 1.5 teaspoon fresh lemon juice (or to taste)
  • 1 tablespoon chopped fresh cilantro (from 4-5 stalks, optional)

Method

Roast the Chivda

In a wide, cast iron skillet (I use my 10″) , heat up the oil to the point that it about to smoky. Put off the stove. Take a fork in one hand and start adding the flattened rice with the other, continuously stirring else it will burn. Add all of the rice, and stir so that all the flakes are coated in oil. Add the salt and stir to combine. Return the skillet to stove and on low heat, let the rice toast up. Keep on stirring it a lot of times, else it will burn and you will see that the flakes start to change color. You will smell a nutty aroma too. It takes about 8-10 minutes on low heat for the rice to completely roast and turn pale brown. This time will depend on the variety and thickness of flattened rice you are using. Adjust.

Once the flattened rice has roasted, let it cool down completely. Transfer to an air tight jar. Use a clean, dry spoon to serve it. Store up to a week.

Make Spiced Peas

In a wide pan, heat up the oil on medium heat. Once heated, temper the oil with cumin seeds and wait for them to crackle.Add the chopped onions to the pan and let the onions cook till transculent.Don’t brown them.Next, add the chopped ginger & green chili to the pan and cook for 2-3 minutes.

Add the blanched peas next along with garam masala and salt to taste. Stir to combine and let cook on medium heat for 3-4 minutes.

Add the chaat masala and chopped cilantro next and stir fry on high heat for 3-4 minutes, continuously stirring.Take care that the peas do not turn mushy.

Put off the heat, add fresh lemon juice.

To serve, plate up the roasted chivda and spicy peas. Add 1 teaspoon of granulated sugar on top along with a sprinkle of red chili flakes. Enjoy with a cup of chai.

Thank you for stopping by!

Stay Spicy.

 

Categories
Brunch Easy Recipes Festival Recipes Gluten Free Indian Curry Mains Non vegetarian

Coconut Milk Chicken Curry

Sinfully Spicy: Chicken in Coconut Milk GravyI did not know of the husband’s liking for south indian flavors until we got married. It made quite a sense for someone who spent good four or five years of his college life in the southern city of Madras (now Chennai). The hostel canteen served some mean regional delicacies,he fondly recollects. My mom made a few vegetarian south indian dishes at home  but those were mostly the general south indian favorites popular all over India –uttapams (savory rice pancakes),upma(breakfast porridge) ,gun powder, coconut chutneys,dosas (rice crepes) and idlis(steamed rice cakes) to name a few. If you follow me on Instagram, you would have seen me making south indian dishes sometimes.

Sinfully Spicy: Chicken in Coconut Milk Gravy

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

Sinfully Spicy: Chicken in Coconut Milk Gravy

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

Sinfully Spicy: Chicken in Coconut Milk Gravy

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

Sinfully Spicy: Chicken in Coconut Milk Gravy

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

Printable Recipe

Ingredients (Serves 2-3)

For Chicken Marination 

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

For the Gravy

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

Notes –

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

Method

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

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

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

Reserve the remaining spice rub.

Making the Curry

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

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

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

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

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

Garnish with few curry leaves and serve with warm rice.

Categories
Desserts Easy Recipes Festival Recipes Indian Streetfood Pasta/Noodles Vegetarian

Rabdi Falooda With Rose Jelly (Vermicelli Dessert)


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

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

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

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

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

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

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

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

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

Printable Recipe

Ingredients (Makes 2-3 servings)

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

For the Rabdi

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

For the Rose Jelly

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

For the Whipped Cream  

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

Notes

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

Method

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

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

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

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

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

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

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

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

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

Refrigerate until ready to use.

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

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

Refrigerate until ready to use.

Making Rabdi Falooda

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

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

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

Serve chilled.

Enjoy & Thanks for stopping by!

 

 

 

 

Categories
Easy Recipes Festival Recipes Gluten Free Indian Curry Lentils Mains Side Dishes Vegetarian

Dal Makhani – Creamy Lentils



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

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

Sinfully Spicy - Dal Makhani (Creamy Lentils)

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

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

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

Sinfully Spicy - Dal Makhani (Creamy Lentils)

Ingredients  (Makes 3-4 servings)

Cooking the Lentils

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

For the Baghaar (Tempering)

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

Method

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

Stove Top Method 

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

Slow Cooker Method 

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

For the Tempering 

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

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

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

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

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

Enjoy & Thanks for stopping by!

Categories
Festival Recipes General Uncategorized

Holi Recipes

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

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

Enjoy, Stay Spicy & Happy Cooking!

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

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

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

Sinfully Spicy: Jalebi #indian

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

Sinfully Spicy - Gulab Jamun

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

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

IMG_20571

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

Sinfully Spicy- Warm Chickpea Chaat/Indian Salad 001

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

Sinfully Spicy - Jal Jeera - Indian Tamarind & Cumin Cooler

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

Sinfully Spicy - Gajar Kaanji, Fermented Carrot-Mustard Drink

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

Sinfully Spicy - Thandai

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

 

 

 

 

 

 

Categories
Appetizers/Snacks Breads/Flatbreads Breakfast Brunch Easy Recipes Festival Recipes Side Dishes Vegetarian

Methi Ke Parathe (Fenugreek Leaves Flatbread)



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

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

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

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

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

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

Untitled1

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

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

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

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

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

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

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

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

Ingredients (Makes 8)

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

Notes 

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

Method

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

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

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

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

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

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

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

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

Serve warm with pickle, curries, salad or raita.

Categories
Breakfast Brunch Festival Recipes Indian Curry Indian Streetfood Mains vegan Vegetarian

Aloo Jhol-Poori (Spicy Potato Curry & Fried Puffed Flatbread)



Sinfully Spicy : Aloo Jhol Poori (Spicy Potatoes & Fried puffed bread)Long railway journeys.Picnics.Lunch.Festivals.Breakfast.Street Side Eating.Snacks.Dinner. Name the occasion and ‘poori‘, this deep-fried,unleavened bread has been my companion. Thin, thick, staining fingers with oil, flavored with ajwain(carrom seeds)or not,crispy, soft – this little puffy bread  has been a steady thing in our kitchen, bringing us comfort and gluttony(sigh!).I could trade saturday pancakes for these, for they will bring the same deliciousness to the table.

Sinfully Spicy : Aloo Jhol Poori (Spicy Potatoes & Fried puffed bread)Poke your finger to puncture that crispy skin on top, bloated from the heat of deep-frying and chew on it. Combine it with a spicy potato slurry or jhol and you have an overdose of carbohydrates,but, trust me you could feel bad before eating these or after, but, never ever while eating jhol-poori.It is not a that healthy,’superfood’ thing, but most good things in life bring a fraction (or more) of guilt with them! Or so I think.

Chopped or pureed vegetables like spinach and methi (fenugreek) leaves are many times added to the dough as variations. You could add a lot of or less powdered spices as per your liking. You could even mix up flours – semolina, cornmeal or all-purpose flour to whole wheat flour and fry up. The tastes and texture changes but the dough takes all for there is hardly anything deep-fried which tastes less than lavish. You get what I mean,right?

Sinfully Spicy : Making Pooris (fried puffed bread)

Sinfully Spicy : Making Pooris (fried puffed bread)

Sinfully Spicy : Making Pooris (fried puffed bread)

Sinfully Spicy : Aloo Jhol Poori (Spicy Potatoes & Fried puffed bread)

A hot cup of chai, stale pooris slathered with chutney or pickles rolled into a cigar in hand is how enjoy it the most but traditionally pooris are served with a side – usually a spicy potato based dish(though in many parts they serve with meats and fruit purees too) and essentially achaar(pickle), mango or lime in my grandma’s house.In my family, the side curry is cooked without onion and garlic and I still make it the same .However there are no rules, if my grandma was short on time, she would sometimes slice a few sweet mangoes or so with them. Basically, you get the idea – its is delicious with just about anything.

Sinfully Spicy : Aloo Jhol Poori (Spicy Potatoes & Fried puffed bread)Jhol Poori is a combination which makes an appearance atleast once a month in our house if not more. In my mums house, this forms Sunday breakfast, every other sunday. While I knead the dough, the pressure cooker hisses and the potatoes boil inside.A quick tempering with simple aromatics-pungent hing(asafoetoda),smoky cumin & turmeric hit the hot ghee followed by tomatoes, green chillies & ginger,awkwardly crumbled potatoes join the pot, simmer for under twenty minutes or so and done. While traditionally jhol is a term used for much thinner, almost water like consistency, we like ours on the thickish gravy side, just go stingy on the amount of water that you add, everything else remains the same.

Sinfully Spicy : Aloo Jhol Poori (Spicy Potatoes & Fried puffed bread)

Aloo Jhol Recipe

Preparation Time :- 30 minutes
 
Cooking time – About 2 hours (Depends on cut, type & size of the meat)
 
Ingredients (Serves 3-4)
 
  • 1 lb stewing mutton/lamb/beef , cubed
  • 2 medium potatoes,peeled & quatered (You can use any potatoes of choice)
  • 2 nos indian bay leaves (tejpatta)
  • 1 ” cinnamon stick
  • 2 medium red onions, finely chopped (about 1/2 cup)
  • 3 medium tomatoes, finely chopped (about 3/4 cup)
  • 1/2 tsp red chilli powder (or cayenne, adjust to taste)
  • 1/2 tsp jaggery (or brown sugar to taste)
  • 1/4 cup mustard oil (substitute with canola/vegetable/sunflower/grapeseed oil )
  • salt to taste
  • 1.5 cups water
  • Chopped cilantro for garnish
 
For the spice paste:-
 
  • 10-12 whole dry red chillies (I use kashmiri mirch)
  • 1 tsp cumin seeds (jeera)
  • 1/4 tsp fennel seeds (saunf)
  • 2 tsp coriander seeds (dhania)
  • 6 whole green cardamom pods (hari elaichi)
  • 4 cloves (laung)
  • 8 black peppercorns (kali mirch)
  • 5 plump garlic cloves
  • 2 ” fresh piece of ginger
  • Water for soaking the spices (about 1/4 cup)
Notes:-
 
Whole Kashmiri mirch lends a rich, deep scarlet color to the gravy without the heat & they are easily available in indian stores. You can de-seed the chillies to reduce heat further.The actual heat in the dish comes from the use of red chilli powder & black peppercorns. However, you can also adjust the amount to tolerance.
 

Method:-

Soak the chillies, cumin , fennel & coriander seeds, cardamom pods, cloves & peppercorns in 1/4 cup water for about 15 minutes to soften. Drain & tip into a blender. Reserve the soaking liquid. Grind the soaked spices along with garlic & ginger to a smooth paste. Use the soaking liquid if required while grinding.

Marinate the cubed mutton in half of the spice paste for 15 minutes.  While the mutton is marinating, heat up the oil in a heavy bottomed pot with lid on high heat till you see ripples on the surface. At this point reduce the heat to medium & wait for 2 minutes. Temper the oil with tejpatta & cinnamon stick. Wait for 15 seconds till you smell the aroma. Next, add the chopped onions to the pot & cook on medium heat with stirring till they turn golden brown.About 8-10 minutes.

Next, reduce the heat to low & add the chopped tomatoes along with the spice paste, red chilli powder & cook the mixture for about 8 minutes, stirring continously till you see oil separating on sides of the pot. At this point,again turn the heat to medium & add the marinated mutton & salt. Saute for 10-12 minutes till the mutton pieces are slightly browned. You will see water from mutton separating at this point but that’s okay.

Cover the pot, reduce the heat to low & let the lamb cook in its own juices till about 90% cooked. For the kind of mutton I used, it took approximately 40 minutes to reach that stage. You can use your slow cooker or pressure cooker also for cooking the mutton. I prefer to cook it lid on.

Add the potatoes & jaggery next along with 1.5 cups of water. Check the salt. Cook covered on low for another 20-25 minutes till the mutton is tender & potatoes are soft but not mushy.

Switch off the heat & let the curry sit covered for atleast 20 minutes or till ready to serve. Garnish with chopped cilantro & serve warm with salad,plain or jeera rice.

Poori Recipe

Poori (Deep Fried Puffed Bread)

Ingredients (Makes 12-14 pooris)

  • 1.5 cups atta (durum wheat flour)
  • 1/2  tsp salt
  • 1/2 tsp ajwain (carom seeds,optional)
  • 1/2 cup – 3/4 cup water
  • 1/4 cup canola oil (required while rolling the dough)
  • Oil for deep-frying

Method

In a ‘paraat’ or wide dish, mix flour, salt and ajwain. Adding little water at a time, knead until smooth, 1–2 minutes to make a stiff dough. You can refer to step – step method on kneading  roti dough in my previous post.The dough for poori has to be more firm so add lesser quantity of water.

Once kneaded, there is no need to rest the dough.Divide into equal portions.Roll each portion between palms to make balls(about the size of a lime).

Pour 1/4 cup canola oil in a small bowl. Set about 2 inches of canola oil  for deep frying to heat up in a kadhai or a wide skillet.

Start with 1 ball at a time, dip the ball in bowl of oil,  flatten it lightly on the rolling board and with the help of a rolling-pin, roll into a 3″ or 4″ circle, about 1/8 thick.When you are rolling, you could slather some oil if  dough sticks. It takes practice to get the shape. Even if you don’t get perfect rounds its okay, doesn’t affect the taste. When you are rolling the dough you can lift it and move it around to get a round of uniform thickness.

To check the temperature of the oil, pinch a small portion of dough and add it to the oil, it should quickly rise to the top without changing color. If the dough rises slowly or remains at the bottom,wait for the oil to heat up.

Once the oil is hot, fry rolled up rolled dough one at a time, flipping once, lightly pressing with a slotted spoon (else it will not puff up), until puffed and golden brown, about 30 seconds to 1 minute. Transfer the fried poori to paper towels to drain. Serve hot.

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