Categories
Brunch Easy Recipes Gluten Free Indian Curry Side Dishes Stir-fry Vegetarian

Methi Aloo – Fenugreek Leaves With Potatoes

Sinfully Spicy - Aloo Methi (Potatoes and Fenugreek Leaves Stirfry) #indian  Aloo Methi is a classic loved dish in the northern regions of india during the cold months. As soon as the winter knocks in,  a lot of leafy greens could be spotted in the farmers markets as well as on the cart of the sabzivala,the vegetable vendor who used to bring us fresh produce everyday from his fertile patch.A regular for more than a decade at my grandma’s house, he would bring in a mix of fresh coriander,petite yellowish cauliflowers and slender radishes and potatoes from his patch,also making sure to stop by the mandi (wholesale market) everyday to stock up his cart with a few pounds of tomatoes, onions and other seasonal produce.Then all day long, he went knocking door to door selling his grown and bought to old and new customers. We did not go to grocery stores then, in those days and still such vegetable, fish and poultry vendors are responsible for fresh meals served on our tables. Sinfully Spicy - Aloo Methi (Potatoes and Fenugreek Leaves Stirfry) #indian  Sinfully Spicy - Aloo Methi (Potatoes and Fenugreek Leaves Stirfry) #indian  Every now and then if not daily, my grandma and him would have funny altercations, she complaining of the vegetables not being ‘that’ fresh and costly, him arguing that his wife cooked a delicious sabzi last night with the same thing. A lot of time my grandma would haggle for that extra bunch of cilantro or few limes for it was deemed totally legit to get free herbs after a hefty purchase.On most days, he gave in to the sweet old lady, packing in a few ounces of green chillies and fragrant mint along.As the winters ripened, the leafy produce- spinach, methi, beet & turnip greens, radish, mustard became cheaper and cheaper. Needless to say, it would be a green fiesta on our dinner table on most of the days, a garlicky methi aloo to spinach dal to palak paneer or sarson ka saag (mustard curry) Sinfully Spicy - Aloo Methi (Potatoes and Fenugreek Leaves Stirfry) #indian  Methi (fenugreek leaves) are used a lot in north indian cooking.Here in the States, you can easily find them fresh in the indian/pakistani stores once the autumn starts to knocks. Avoid using frozen if you can. Broadly, there are two varieties of methi– the small one, with round, dark green and extremely fragrant & delicate leaves called the kasuri methi.You would have noticed me using it a lot in my recipes. It has a short season and even during winters it is available only for a couple of weeks. The other variety, the larger one is less fragrant in comparison but has a longer season and can be homegrown easily from methi dana (fenugreek seeds). In indian cooking, seeds as well as leaves, both are used their piquant, bitter flavor. Sinfully Spicy - Aloo Methi (Potatoes and Fenugreek Leaves Stirfry) #indian  Methi has a unique, tangy bitter flavor which is definitely an acquired taste but trust me it is addictive.My grandma always used to mix fresh dill (sooaa) leaves whenever cooking methi aloo (potatoes) in a karahi(indian wok). Even though I never liked addition of dill then but now in all these years, it has  changed.However, do not use a lot of dill as it is a strong herb and can overpower the methi taste. Potatoes lend the dish a nice, comforting earthy flavor as well as balance the bitterness of the greens. Do not be tempted to reduce potato quantity coz then the stir fry will come come very bitter. The dish is generously flavored with garlic and dried chillies and is a perfect accompaniment to steamed basmati rice – dal and a side of mango pickle. The dish keeps very well for hours so you could also wrap up the stir fry in triangle paratha(flatbread) for a hearty lunch at work or school. The dish gets better the next day so plan a few leftovers if you like.

Methi Aloo – Fenugreek With Potatoes

Ingredients (Serves 2-3)

  • 3 cups methi (fenugreek leaves)
  • 3-4 tbsp pure mustard oil (mustard oil adds a authentic flavor but olive/canola oil can be used)
  • heaped 1/4 tsp methi dana (fenugreek seeds)
  • 1/4 tsp cumin seeds
  • 1/8 tsp hing powder (asafoetida)
  • 2 garlic cloves, finely chopped
  •  1-2 whole dried kashmiri chilies
  • 1/4 tsp red chilli powder (or cayenne)
  • scant pinch of turmeric powder
  • 1/4 tsp amchoor (dry mango powder)
  • 2-3 stalks fresh dill leaves, chopped (about 2 tbsp) (Optional can be skipped)
  • 2 medium potatoes, boiled, peeled and cubes ( or 7-8 baby potatoes)
  • Salt

Method

Pick up the tender shoots and leaves from the long, hard methi stems. Wash the leaves under running water to remove all the dirt. On a clean kitchen towel, spread the washed methi to completely air dry for 30-45 minutes. If you are in a hurry, use paper towel to absorb all the moisture. Ensure that the leaves are totally dry once you are ready to cook else the stir fry will come out watery. Chop the leaves and set aside.

In a karahi or heavy skillet, heat up the mustard oil on medium until the raw smell goes away. Once hot, temper the oil with methi dana and cumin seeds. Wait till they crackle. Turn the heat to low and immediately add the chopped garlic, hing and dried chillies. Wait till the garlic changes color to light brown and the dried chillies swell, about 10-12 seconds in hot oil. Take utmost care that the garlic does not burn. You can even put off the stove for few minutes if you feel that the oil is already hot enough.

Next, add the red chill, turmeric and amchoor powder. Stir for 3-4 seconds and add the chopped methi leaves. Stir to combine. The methi leaves will wilt down in 1-2 minutes and you will see they start wilting down and water of the methi separating. Let cook uncovered for 3-4 minutes on medium low heat and then add the dill along with potatoes. Add the salt next. Stir so that everything is combined.

Cover the karahi with a lid and let cook for 3-5 minutes until everything is cooked through. The methi will be a darker shade of green at the end of cooking and will stick to potatoes. Put off the heat and let sit for at least 1-2 hours before serving (this is important).

Warm up and serve.

Categories
Brunch Gluten Free Indian Curry Side Dishes Stir-fry Vegetarian

Baingan Aloo (Eggplant & Potato Stirfry)

Sinfully Spicy - Baingan Aloo, Eggplant & Potatoes Stir fry #indianEggplant season is here and I am all over it. Biting into that sweet flesh dotted with soft seeds, I always admire how this delicious vegetable absorbs any kind of goodness thrown to it in good measure.Be it the flavored oils or the profusely strong-tasting spices,squirts of citrus or a mellow yogurt dressing, it takes all. Robust yet so simple and earthly to relish, I have been regularly making eggplant pakoras and bharta, roasting it, open fire grilling it and what not.

However, it is with great regret that I tell you that I did not always like eggplant. I totally hated it as a kid and the same was true for most members of our family. Except for pakoras, I rarely touched it. In the real way, I embraced it as an edible item during those couple of years when I turned a pure vegetarian.

Sinfully Spicy - Baingan Aloo, Eggplant & Potatoes Stir fry #indian

Sinfully Spicy - Baingan Aloo, Eggplant & Potatoes Stir fry #indianI always like September for the overlap it brings – the summer bounty is still in the markets but the autumn produce can be spotted on the stands. I am still getting to slice fresh strawberries for my daughter’s breakfast and at the same time I hand over crunchy apples to her as a snack. It is so fascinating how seasons change and that change is first thing evident in the farmer’s markets. I went for grocery shopping the labor day weekend and was surprised how pears and apples have popped overnight on the stands.Can you believe I spotted a few pumpkins and parsnips already! Gosh, where did the summer go.

Sinfully Spicy - Baingan Aloo, Eggplant & Potatoes Stir fry #indianSinfully Spicy - Baingan Aloo, Eggplant & Potatoes Stir fry #indianFor us, especially on the days when like to keep it meat free, a simple meal comprises of lentils, a dry vegetable curry and rice. We sit down to eat together,mostly eat with our fingers, squeezing out that juicy flesh off the peel, smashing the potatoes and mixing it in with ghee smothered dal-rice. Yum! If not with rice, you could roll this up inside whole wheat flatbreads if you like. Go make some before the season goes away.

Sinfully Spicy - Baingan Aloo, Eggplant & Potatoes Stir fry #indian

Ingredients (Serves 2-3)

  • 4 tbsp mustard oil (or olive/canola oil)
  • 1/2 tsp fenugreek seed
  • 1/4 tsp cumin seeds
  • 1 tbsp finely chopped garlic
  • 1/4 tsp hing (asafoetida powder)
  • 2 medium potatoes, peeled & cut (I use yellow potatoes)
  • 1 tbsp water
  • 1/2 tsp turmeric powder, divided
  • 1 medium globe eggplant or 4-5 japanese eggplants
  • 1/2 cup finely chopped tomatoes (I use fresh roma)
  • 1/2 tsp red chili powder (or to taste)
  • 1/4 tsp amchoor (dry mango powder, skip or use fresh lime juice to taste)
  • scant pinch of garam masala (optional but lends a nice smoky hint)
  • 1 tsp kasuri methi (dry fenugreek leaves)
  • Salt to taste
  • Chopped Cilantro to garnish

Method

In a kadhai/wok, heat up the oil. If you are using mustard oil you will need to heat it up for up to 1-2 minutes to do away the raw smell. Just take care that is not smoking. Once the oil is hot, reduce the heat to low and add the fenugreek and cumin seeds. Let crackle. Immediately add the garlic and hing. Let cook for 5-7 seconds taking care they do not burn.  (You do not want the garlic to turn bitter as it changes the taste of the recipe, take the kadhai off the heat if you feel that its too hot)

Add the potatoes next and let their outer surface crisp up for 1-2 minutes. Sprinkle a little salt and 1/4 tsp turmeric powder as they brown. Next, add 1 tbsp water, cover and let cook on medium low heat till the potatoes are 50% tender.

Meanwhile, wash the eggplant and cut it up roughly the same size as the potatoes.

Add the eggplant along with tomatoes, rest of the turmeric, red chili and dry mango powder. Also add the salt. Mix well so that everything is covered in spices. Cover and let cook till both eggplant and potatoes are tender. On medium low heat this should take 7-10 minutes.(This time will depend on the variety and size of the vegetables)

Take off the lid and sprinkle the garam masala and  kasuri methi. On high heat, gently toss everything for another 1-2 minutes.

Garnish with cilantro & serve.

Categories
Easy Recipes Gluten Free Indian Streetfood Indo Chinese one pot meals Rice Dishes Side Dishes Vegetarian

Vegetable Fried Rice

Sinfully Spicy: Vegetable Fried Rice #indochineseWith the summer in full swing, this easy fried rice is suddenly a favorite in the house for quick meals.Combining deeply flavored,saltiness of dark soy sauce with nuttiness from sesame oil, the sweet crunch of fresh vegetables and hints of aroma from indian spices, this rice comes together in no time if you have a big rice portion leftover from last meal. The recipe can be twisted and turned to suit the occasion and the crowd you are serving to – add any assortment of vegetables (or fruits – pineapple, apricots, raisins)and any protein you like. Though a warm bowl is good on its own but I like to make hot chicken or manchurian along side sometimes for a hearty meal.Someone like me who prefers flatbreads to accompany our meals is enjoying it a lot.

Sinfully Spicy: Vegetable Fried Rice #indochinese I had conveniently forgotten but when WordPress wished me a lot many years to fly with them, I realized!! Four summers. It has been four years of sharing little anecdotes of my life and recipes with all of you.Sometimes I wonder how much memories from life back in India and childhood or teens could my mind still retain even though I always thought otherwise. It has been a gratifying journey so far. Thank you for the love and support.This blog has been a wonderful nook to share and connect with all you who are hungry for indian food. Thank you so much for your interest and loving my country’s cuisine.

Sinfully Spicy: Vegetable Fried Rice #indochineseComing back to the recipe, I quite marvel at the brilliant concept of fried rice in asian cuisine. From Thai to Indonesian to Filipino, each fried rice is different yet wonderfully flavored. I have talked about indo chinese cuisine in my past posts and this recipe is another addition to that collection. This indian style fried rice  stems from the chinese variant but the use of spices lend it notes of warmth and aromatic smokiness. I have been making fried rice for many years and have learnt a few things through trial and error. I guess this is the right post to share my little tips with you.

Sinfully Spicy: Vegetable Fried Rice #indochinese

Ingredients (Serves 3-4)

  • 3 tbsp sunflower oil
  • 1 .5 tbsp pure sesame oil
  • 3-4 fat garlic pods, finely chopped
  • 1 Thai green chili, slit
  • 1/3 cup red onion, finely sliced
  • 6 scallion stalks, green & white parts chopped separately
  • 3/4 tsp ginger, minced (adjust to taste)
  • 2 cups shredded/julienned vegetables (I used cabbage, green&red bell pepper, blanched green beans, carrots)
  • 3 cups cooked rice, cold
  • 2 tsp dark soy sauce
  • 1 tsp garam masala
  • scant pinch of turmeric powder
  • 1/2 tsp freshly ground black pepper
  • 3/4 tsp red chili flakes (adjust to tolerance)
  • 3/4 tsp Chilli tomato Sauce (I use this, you could use ketchup or 1/2 tsp tomato paste)
  • Salt to taste
  • 1/2 tbsp white vinegar (adjust to taste)
  • 1.5 tbsp butter, melted (optional, see notes)
  • chopped cilantro

Notes

  • Adding butter at the end may seem a bit unusual, but this is a small secret I learned from the husband who makes some mean fried rice. Try it.
  • The rice from the this recipe has pronounced hints of ginger, you can omit or cut down the quantity if you do not like it.
  • You can vary the ratio of neutral oil to sesame oil based on your liking. You could even cook using either of the oils, I am just sharing the ratio that we prefer.
  • Add tofu, fried egg, pre cooked shrimp,chicken or any kind of protein in the recipe just at the end and warm it through with the rice.

Method

Heat up the sunflower & sesame oils in a wide skillet or pan ( I use 12″) on medium high. Add the garlic and green chili to the oil and sauté for 20-30 seconds or so till you see tiny blisters on the chili skin. Take care that the garlic doesnt burn. Add the red onion next along with white scallion parts. Saute for 2-3 minutes on medium high till the onions soften and begin to turn light brown.At this point add the ginger along with the chopped vegetables.Sprinkle a pinch of salt and let the vegetables cook for 2-3 minutes till they are tender but not mushy and still have a bite. (This time will depend on how thick/thin you have cut the vegetables).

Next turn the heat to lowest possible on your stove and add the cold rice to the pan.Also add the soy sauce,turmeric, garam masala, red chili powder & chili tomato sauce. Toss around so that the rice is covered in all therse . Check and adjust the salt (remember that if you are adding butter at the end, it has salt too). Turn the heat to medium for a minute or so till the rice is warmed through.Do not stir too much

Put off the heat and while the rice is still warm, add the green scallion parts, vinegar, butter(if using) and chopped cilantro. Using fork or chopsticks toss around and serve immediately.

Enjoy & Thanks for stopping by!

Categories
Appetizers/Snacks Brunch Gluten Free Indian Curry Indian Streetfood Non vegetarian Side Dishes

Tandoori Chicken

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

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

Sinfully Spicy - Tandoori Chicken #indianfoodThere was is a take out restaurant which was one of our favorites for non vegetarian food in the area. All you notice as a passerby were two or three young men wearing colored vests standing in front of the clay oven (tandoor)on one side,their hands stained in spices skewing marinated birds and tikka on to the slender iron bars, and some making rumali roti (paper thin flatbreads) on the other side. The aroma of smoke & cooked dough clinged to the blanket of air surrounding the entrance and the eternal long queue at the coupon station was a common sight.

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

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

Sinfully Spicy - Tandoori Chicken #indianfood

Ingredients

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

First Marinade

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

Second Marinade

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

Notes:

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

Method

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

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

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

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

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

Enjoy & Thanks for stopping by!

Categories
Brunch Easy Recipes Gluten Free Indian Curry one pot meals Side Dishes Vegetarian

Rajma Masala

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

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

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

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

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

Sinfully Spicy - Rajma Masala, Red Kidney Beans Curry

Ingredients (Serves 3-4)

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

For the Sauce

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

Method

Cooking the beans

Note – Skip this step if using canned beans, add the whole spices listed under cooking the raw beans at the time when you make the sauce.

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

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

Making the Sauce

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

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

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

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

Serve warm garnished with cilantro.

Enjoy & Thanks for stopping by!

Categories
Desserts Easy Recipes Festival Recipes Gluten Free Vegetarian

Mango Pudding

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

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

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

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

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

Sinfully Spicy : Mango Custard (eggless)

Ingredients (Serves 4-5)

  • 200 ml whole milk, cold
  • 200 ml heavy cream, cold
  • 1.5 tbsp cornstarch/cornflour
  • 2 heaped tbsp fine cashew powder
  • 8-10 saffron strands
  • 3-5 tbsp sugar (adjust to taste)
  • 1.5 cups mango purée/mango pulp
  • Grapes, Mangoes, berries (or any fruit or nuts of choice to serve)

Notes

  • I use tinned mango puree available in indian/pakistani stores, if using fresh, choose the sweetest mango variety and grind to make a smooth pulp.You can add little bit of saffron for color and flavor.
  • You can substitute the heavy cream with whole milk but the cream makes the custard nicely rich and (of course) creamy and delicious.

Method

Infused saffron in warm milk.

In a heavy bottom pot, , mix cold milk, cream, cornstarch and cashew powder. Whisk thoroughly till all the cornstarch is completely dissolved. Stirring  continuously let the mixture warm up. It will take about 5-6 minutes. Once you start seeing little bubbles on the sides, reduce the heat to lowest and continue to stir. The mixture will thicken fast and will stick to bottom if you don’t stir.

To test if the milk-cream mixture has thickened,  coats the back of a spoon and draw a line with your fingers in the middle, the line should stay separate. Immediately  add the sugar and mango puree. Whisk thoroughly and let cook on lowest heat for a minute till sugar dissolves. Remove from heat and add the saffron. Mix well.  Strain using your soup strainer in a bowl so that any lumps are removed. At this point, you can mix the dried fruit if using. They will swell lightly as the pudding chills. Tear a cling film and place it right on the surface of the custard, this avoids the formation of skin as the pudding chills.

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

Enjoy &Thanks for stopping by!

Categories
Brunch Gluten Free Indian Curry Non vegetarian Seafood Side Dishes

Fish in a Light Mustard Sauce

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

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

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

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

You might try to find an east indian influence in the recipe but sadly it will disappoint you. The use of tomatoes lends this quick recipe the right amount of tart, acidic profile to balance the piquancy of mustard and nigella. I do not deep fry the fish even though that is how it should be done.

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

Ingredients (Serves 2)

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

For the Sauce

  • 1+1/4 teaspoon yellow mustard seeds
  • 1/4 tsp nigella seeds
  • 3 garlic cloves,minced
  • 1/2 tsp turmeric powder
  • 1/2 tsp virgin mustard oil
  • 1/4 tsp red chili powder
  • 2 tbsp water
  • 3 tbsp virgin mustard oil
  • 1/2 tsp fenugreek seeds
  • 1 cup fresh tomato puree (just take 3 -4 medium tomatoes and process them to smooth in your food processor)
  • 2 green chillies, slit open (adjust to tolerance)
  • 1 tbsp finely chopped cilantro
  • Salt to taste
  • 1/8 tsp sugar
  • 1 – 1.5 cup water (depending on the sauce consistency you desire)

Notes 

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

Method

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

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

Aam Pana – Green Mango Drink

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

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

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

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

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

Ingredients (Serves 6-8)

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

Method

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

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

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

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

Chill thoroughly and serve with ice and mint leaves.

Enjoy and Thanks for stopping by!

Categories
Breakfast Brunch Easy Recipes Gluten Free Indian Curry Indian Streetfood Side Dishes Vegetarian

Chole Paneer

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

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

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

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

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

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

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

 

Categories
Easy Recipes Festival Recipes General Gluten Free Indian Curry Pickles/Preserves Side Dishes Uncategorized

Aam ka Achaar – Green Mango Pickle

Sinfully Spicy : Aam Ka Achaar, Green Mango Pickle #indianIf you grew up in northern India in the 80s when the sandwich & muffin culture had still not hit the subcontinent, most of you would have eaten rolled up greasy parathas (flatbread) with achaar(pickle) and a dry sabzi for school lunch. I remember that during our half hour lunch break, first fifteen minutes were to eat inside the class after which you could walk out and play or move around the school complex.I am sure many of you would have tasted pickles from friend’s dabba and talked lengths of it to mom till the point of sounding mean. If she gave into your meanness, you would find her next day noting down the recipe from your friend’s mother at the end of the school hours.

Sinfully Spicy : Aam Ka Achaar, Prepping Green Mango for Pickle #indian In India, pickles or achaar is a line of cuisine in itself. Quite unlike the way western world understands pickling with vinegar and minimal spices or herbs, indian achaar are preserved in litres of oil, cups of salt and sack full of spices.You don’t call it a pickle unless oil runs down your fingers when you pick up a nibble and a strong, piquant aroma fills up the nostrils. Each and every home has a unique recipe or more depending on how the ladies of the house like to preserve their jar. Usually served as a part of meal for that tang and heat or to aid digestion or just to entice the senses, a few bottles of pickles form a part of every Indian kitchen varying in produce from season to season.In my home, the pickled root vegetables are stocked in winter months and usually both red & green chilies are pickled around spring but summer is for limes and of course, the mango!

Sinfully Spicy - Aam Ka Achaar, Green Mango Pickle #indian #recipe

Sinfully Spicy : Aam Ka Achaar, Green Mango Pickle #indianI found kairis (small tart, indian variety green mangoes) a couple of weeks back at our local store. For the last four years or so that I have been a regular there,this was the first time ever I spotted these.Still questioning if  they were the actual ones (aka direct export from India), I only bought home six or seven,thinking all the way of what all I want to do with them.The first thing I did after putting the bags down was to rush to the kitchen and cut open a piece with a sharp knife and there it was – a white, opaque soft seed and tart flesh.I sniffed the sweet but tangy aroma.OMG, this is it. They were the real deal! I pestered the husband immediately to rush back and if anyone of you saw a crazy woman coming out of the store with couple of pounds of green mangoes in the South Las Vegas area, now you know who it was.

Sinfully Spicy : Aam Ka Achaar, Green Mango Pickle #indianThis achaar with raw,green mangoes is sour and hot.I use virgin mustard oil for preserving it and it lends the unique taste and aroma to it. Raw mangoes are chopped into small pieces,dried in the sun, mixed with different spices to give an aromatic & bitter note then covered in oil for the pungency. The sun cooking (fermentation) for a few days eliminates the need of refrigeration to keeps it well for a up to a year.The concentration of salt, oil and spices act as a natural preservative and you don’t need of any chemical to enhance its shelf life.

Sinfully Spicy : Aam Ka Achaar, Green Mango Pickle #indian

Printable Recipe 

Ingredients (Makes about 16 oz)

  • 1 lb green mangoes
  • 2 tsp saunf (fennel seeds)
  • 2 tsp methi (fenugreek seeds)
  • 3/4 tsp kalonji (nigella seeds)
  • 1/2 tsp yellow mustard seeds
  • 2 tsp rai (brown mustard seeds)
  • 1.5 tsp turmeric powder
  • 1 tsp red chili powder (adjust to taste)
  • 1/4 tsp powdered hing (asafoetida)
  • 1.5 tsp Salt + more if required
  • 250-300 ml virgin mustard oil,divided

Notes –

  1. Never under salt the pickle, it will go bad within few weeks.
  2. If you do not like the strong taste of mustard oil, you can heat it up to do away the raw smell, cool down and then add.
  3. The kind of mangoes I used were really tart and so the pickle came out quite tangy. If you do not get pickling mangoes, add some amchoor (dry mango powder) to the recipe for a tart note.
  4. This is not an instant pickle recipe, the pickle is sun fermented and takes 7-10 days to mature and get ready to consume.

Method

Wash and pat dry the mangoes. Cut and discard the top stem and then cut them into half, remove and discard the seed & membrane and then cut into small cubes. Layer the cubes on a wide plate, sprinkle 1/2 tsp of salt and let sit in sun for 1-2 days till the skins starts to dry on edges and turning pale green. At the end of the day, remove and discard any liquid that has collected.

Using your coffee grinder, coarsely pulse the saunf, methi,kalonji and mustard seeds. In a small bowl mix these with turmeric, chili and hing, mix well.

Place the mango pieces in a wide glass dish (I use my pyrex) and add the spices mixed before. Sprinkle the salt. With a clean and dry spoon or fingers, mix well such that spices and salt loosely stick to mango pieces. Add 150 ml of mustard oil and mix it well. At this point, the achaar will have a very strong smell and a bitter taste but that’s okay.  Allow it to stand in full sun for two days. Try to stir the achaar once or twice a day with a clean, dry spoon.

On the third day transfer the achaar into a glass or porcelain jar, check and adjust the salt and top with remaining oil and mix well. Cover the mouth of the jar with a muslin cloth, tie with a string and let mature for seven to ten days in sun. ( this time will depend on the strength of sun in the area you live).Stir the contents once or twice a day.

At the end of sun fermentation, the skin of the mango would be brownish and the strong, bitter taste will go away. Store at room temperature for up to 10-12 months. Always use a clean spoon to serve the pickle. 

Enjoy & Thanks for Stopping by!