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
Easy Recipes Indian Curry Side Dishes vegan Vegetarian

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



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

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

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



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

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

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



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

Printable Recipe

Ingredients (Serve 2-3)

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

Notes

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

Method

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

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

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

Serve.

Enjoy & Thanks for stopping by!

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.

Thanks for stopping by.

Categories
Easy Recipes Gluten Free Indian Curry Mains Non vegetarian

Chicken Vindaloo



Sinfully Spicy : Chicken VindalooWhile I mostly wake up to pictures of snow-covered decks and coffee mugs nestled between mittens on my Instagram feed, surprisingly it has started feeling spring-like in here.Spring in January? eh! I know that sounds kind of way too early & weird but its been over a week with temperatures in late 60s and a full sleeve T-shirt is enough to roam around throughout the day.The sky is clear, the air smells crisp & pleasant and I saw many jogging in shorts today at the park.

Sinfully Spicy : Chicken VindalooHowever, early mornings and evenings are still colder. The winter loving person that I am, I am holding on to the season in my stubborn ways. Which,mostly means cooking warm, spicy foods. For dinner, hiding indoors in the warmth of the house, I am still rustling up slow cooked curries and comfort dishes to keep us nourished.A couple of weeks back, I made this chicken vindaloo, one of the husband’s favorite things besides dal. It was a late, cold evening some five years back when we headed to dinner at one of our favorite indian restaurant here, choked with guests, smelling of strong spices and boasting of an elaborate buffet over the long weekend, that his love for all things coconut & curry leaves formed a good part of the conversation. I have been making this red-hot, tangy curry for quite a few years now and it has always hit the right chord with his tastebuds.Vindaloo is something I did not grow eating up but with time I have come up with what we like (and hope you like it too).

Sinfully Spicy : Chicken Vindaloo

Sinfully Spicy : Chicken VindalooWiki tells me that ‘Vindaloo” is derived from the Portuguese dish “carne de vinha d’alhos,” a dish of meat, usually pork marinated in wine and garlic.The Portuguese dish brought it to India (Goan region) and slowly it was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red kashmiri chillies with additional spices to evolve into vindaloo and it became a curry native to indian cuisine. This recipe here is hot and that’s why I always use potatoes for those earthly,mellow bites in between. I like to de seed few of the red chillies because I do not want it searing hot, however you can use a mild chili variety.Vindaloo pairs best with steamed rice (as with most coastal cuisine). If you would want to try different meats like lamb or pork (if you want to go the traditional Portuguese route) work in this recipe too.

Sinfully Spicy : Chicken Vindaloo

Ingredients (Serves 2-3)

  • 2.5 tbsp distilled white vinegar (see notes)
  • 10-12 whole dry red Kashmiri chilies, broken into small pieces  (or use 2.5 teaspoon cayenne powder,adjust to taste)
  • 5 cloves (laung, buy online here)
  • 1/4 of star anise (break the whole flower and use a quarter piece)
  • 1/2 tsp black mustard seeds
  • 1/2 tsp cumin seeds
  • 2″ cinnamon stick
  • scant 1/2 tbsp whole black peppercorns
  • 2-3 tbsp warm water (or as required)
  • 5 fat garlic cloves, roughly chopped
  • 2″ ginger shoot, roughly chopped
  • 1.5 tbsp fresh grated coconut
  • 1tbsp tamarind pulp (easily available in indian/pakistani grocery stores)
  • 5 fresh curry leaves (easily available in indian/pakistani grocery stores)
  • 6 boneless, skinless chicken thighs, cubed (weighed about 1.35lb, you can use cut up whole chicken or bone-in pieces too, just use dark meat portions)
  • 1/3 cup oil, divided
  • 2 medium potatoes, peeled and cut into quarters
  • 3/4 cup onions, finely chopped
  • 6-8 fresh curry leaves,roughly  torn
  • salt
  • 1/2 cup water
  • 1/2 tsp powdered jaggery (or light brown sugar, adjust to taste)

Notes 

  1. In case you do not get tamarind pulp, bump up the vinegar quantity to 4 tbsp. 
  2. Fresh curry leaves are not substitutable. Even though the recipe dosent remain the same, you can skip if you do not get. 

Method

Deseed all or half quantity of the dried chilies if you want. In your blender jar, add vinegar, dry chillies, cloves, star anise, mustard & cumin seeds, cinnamon. Add 2-3 tbsp warm water. Let sit for 10 minutes. Once the chilli skins are slightly soft & the spices have soaked, add garlic, ginger, tamarind, coconut & 5 fresh curry leaves to the jar, cover the lid and blend to a smooth paste.You can add more water (1-2 tbsp) if needed but do not make a very runny paste.

In a bowl, add the chicken, add 1/2 tsp salt and add about half of this paste, coat the chicken in the paste and let sit for (not more than 15 minutes). Reserve the remaining spice paste.

While the chicken is marinating, heat up 3 tbsp oil in a heavy bottomed wide pot. Once the oil is hot,add the quartered potatoes to the pot, sprinkle a generous pinch of salt and saute them, stirring on medium heat for 5 minutes till you see that their edges start to brown lightly.Take out the potatoes from the pot on a plate. Set aside. Add the remaining oil to the pot and heat up. Once the oil is hot, add the onions and on medium-low heat, saute the onions till they are golden brown. About 3-5 minutes if the onions are finely chopped. Once the onions have browned, add the reserved spice paste & torn fresh curry leaves to the pot. Stir around and on low heat, saute continually to cook till you see that the spice paste darkens in color and the water evaporates. About 3-4 minutes on medium heat.

Layer the marinated chicken in the pot. Turn the heat to medium high and let the chicken brown.After about 2 minutes, flip the chicken pieces and let brown on the other side. If you see that the heat is getting quite high, reduce it.You will slowly see lot of  liquid in the pot but that’s okay. Once the chicken has browned, reduce the heat to low, cover the pot and let cook for about 10 minutes on low heat(adjust this time depending on how large or small your chicken pieces are). Once the chicken is about 90 % cooked, add the browned potatoes to the pot, cover and let cook for another 10 minutes on low heat, till the chicken is completely cooked and the potatoes are fork tender (ensure that the potatoes do not turn mushy. Uncover, add the jaggery (or sugar) ,water (depending on how thick/thin you want the sauce), check & adjust the salt. Let simmer uncovered or another 5 minutes.

Let sit for 30 minutes before serving.Serve warm with steamed rice.

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

Gajar Methi Matar – Carrots, Peas & Fenugreek Stir fry



Sinfully Spicy - Gajar Methi Matar (Carrots, Peas & Fenugreek Stirfry)I had to pick up a bunch of these slender carrots from the store and combine them with addictively bitter fresh methi (fenugreek) leaves into this delicious stir fry. An otherwise plain-looking side dish which in reality in such a perfect balance of texture and flavors, it formed a part of our winter meals just once or twice in the season because growing up, carrots were usually consumed in preparing luscious halwa or tangy winter pickles. Or mostly mum would simply cut up raw carrots into sticks and squirted fresh lemon juice & dash of chaat masala on top for a healthy snack in between meals.

Sinfully Spicy - Gajar Methi Matar (Carrots, Peas & Fenugreek Stirfry)Not having it often could be the reason it is one of my favorite things to prepare during colder months.Who knows? But this sweet-spicy medley, very popular in north indian parts of India, when served with piping hot yellow dal, few cut up hard-boiled eggs and hot rotis forms a super satisfying home meal in addition to being wholesome and nourishing.

Sinfully Spicy - Gajar Methi Matar (Carrots, Peas & Fenugreek Stirfry)I love the robust choice winter vegetables bring with them. I could go on about my love for produce at this time of the year – fleshy turnips, sweet beetroots and leafy greens.While many people find comfort in meats and poultry at this time when its dull and grey or perhaps snowy outside if you are on the east coast, I need a hearty stock of vegetables to strive and feel energetic through the season.If you are in India, where unlike here, fresh peas make an appearance in the winter months, you could be in for a really treat if you plan to make this along with those juicy, raspberry red carrots, native to the asian subcontinent which I am still to spot here.

Sinfully Spicy - Gajar Methi Matar (Carrots, Peas & Fenugreek Stirfry)In this recipe, you could substitute methi leaves with any bitter greens of choice – kale or turnip, radish greens work wonderfully.To balance out the sweetness from carrots and peas, you do need a bitter element so do not skip the greens. Sometimes I add diced up sweet potatoes or white potatoes for an earthy texture, making it sweet, spicy, bitter and deliciously savory side to go along dal – rice or plain parathas(flatbreads).

Sinfully Spicy - Gajar Methi Matar (Carrots, Peas & Fenugreek Stirfry)Talking of fresh produce, I had a chance to visit the weekly farmers market at the San Francisco Ferry Building during our trip to bay area last week. What a beautiful, fresh and gorgeous spread of produce, meats,bread and condiments it was.We spent almost half a dat there sampling cheeses, raw honey, bread & hot pizza from the stand. Here are a few pictures for you guys.

San Francisco Ferry Building

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building

San Francisco Ferry Building Farmers Market

Sinfully Spicy - Gajar Methi Matar (Carrots, Peas & Fenugreek Stirfry)

A simply spiced carrots, peas and fresh fenugreek leaves dish with warm tones of ginger & cumin which can be served as a side or a warm winter salad. 

Ingredients (Serves 2-3)

  • 4-5 medium-sized carrots (I used a bunch which had 6-7 small, slender carrots)
  • 3/4 cup fresh or frozen peas
  • 1 cup packed fresh methi leaves, picked
  • 2 tbsp mustard oil (or olive oil)
  • 1/4 tsp methi dana(fenugreek seeds)
  • 1 tsp cumin seeds
  • 1/4 tsp hing (asafoetida powder)
  • 2 fat garlic cloves, finely chopped
  • 1  small roma tomato, finely chopped (yield about 2.5 tbsp)
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder (or paprika, adjust to tolerance)
  • 1/2″ fresh ginger shoot, finely chopped
  • salt to taste
  • 1/4 tsp garam masala (optional)
  • 1/4 tsp amchoor (dry mango powder to taste, or use fresh lemon juice to taste at the end)

Notes – 

  • Use any bitter robust green like kale (blanched) or radish & turnip greens in place of fenugreek.
  • We like this dish more on the sweet bitter side than with tang. Even though tomatoes & amchoor balance the sweet, depending on how acidic your tomato is, just adjust the amount of lemon or amchoor. You may or might not need it at all too. 

Method

Wash and peel the carrots. Pat them dry and dice them if you have the thicker ones, I cut them up into small rounds since mine were slender. Wash the methi leaves under running stream of water and completely dry them before chopping. If you are using fresh pea, shell the pods, if using frozen, thaw them.

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 and hing. Wait till the garlic changes color to light brown,about 8-10 seconds.Be sure 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.Then add the tomatoes & turmeric.Saute for a minute or so on medium till the tomato begins to soften. Add the carrots (and potatoes/sweet potatoes if using) and cover. Let cook for 5-7 minutes on medium low heat till the carrots become tender(or about 80% cooked).Add a little splash of water if you feel that the carrots need moisture for cooking.

Open the lid add the red chill powder along with peas, ginger and chopped methi. Add salt to taste. Stir to combine everything together. Cover again and let cook for another 3-4 minutes till the methi leaves wilt down and peas are tender. I let the vegetables have a bite so I do not cook them for too long.Adjust the time of cooking accordingly.

For the last 1-2 minutes of cooking, bump up the heat to high, add amchoorgaram masala and saute the vegetables for a minute or so.We call this process “bhuno” (saute on high heat) This makes the stir fry glisten and adds a depth of flavor.

Serve warm.

Categories
Brunch Festival Recipes Indian Curry Non vegetarian Side Dishes

Murgh Korma – Chicken in Cashewnut & Cream Sauce



Sinfully Spicy - Murgh Korma (Chicken in Cashewnut & Cream Sauce) #indianfoodA rich and aromatic dish, korma originally belonged to the shahi dastarkhwans (royal kitchens) of Mughal emperors. Deep rooted in aristrocasy, the mughlai cuisine, thus, is redolent of sweet-smelling, unique spices,delicate herbs, liberal use of ground nuts & dried fruit as well as exotic ingredients like saffron & rose petals in cooking.Dating back to the era of invasions and subsequent period of  rule by the Mughals, indian cuisine, particularly north indian evolved and embraced the said style of cooking ranging from extremely spicy to mild curries,rice preparations and bread making.

Sinfully Spicy - Murgh Korma (Chicken in Cashewnut & Cream Sauce) #indianfoodWith addition of ghee, nut pastes and dairy (mava (milk solids) /milk/ cream), mughlai cuisine is not your everyday fare. It is once in a while thing in our kitchen but something which we look forward to at mealtime.Those are the days when we don’t care about calorie counting or healthy eating. Nothing can beat the indulgence of soaking up all of that nutty sauce in yeasty naans or ladling it over hot steaming basmati.Nothing compares to the comfort that such hearty food brings.

Sinfully Spicy - Murgh Korma (Chicken in Cashewnut & Cream Sauce) #indianfood

Sinfully Spicy - Murgh Korma (Chicken in Cashewnut & Cream Sauce) #indianfoodThe most important thing to be kept in mind when preparing mild curries is that you cannot go overboard with your selection of ingredients.That regal flavor of korma sauce needs deft proportions keeping in mind that one ingredient does not overpower the other. On those rare three or four occasions in a year when we dined out at the Karims, a place nestled in lanes of the Jama Masjid in Purani Dilli (Old Delhi), a restaurant with great history and luscious mughlai food delicacies, dad always fondly remarked how perfect this dish was done there ,a single morsel of the sauce tasting of tang from yogurt with pleasant richness from the nuts & dairy and finishing notes of warmth from cardamom, he said.I clearly remember that korma there had this distinct hint of kewra(screw pine essence) and with a simple jeera pilaf, it was all you could want at that particular time and day in your life.

Sinfully Spicy - Murgh Korma (Chicken in Cashewnut & Cream Sauce) #indianfoodIt took a few attempts to come up with this recipe keeping in mind those expectations and the memories.I do not claim to taste like restaurants, but this recipe is definitely a keeper. It came out pretty good, if I say so myself and we really enjoyed it.

I use a bit of  turmeric in mainly for the color and to enhance that hue,I finish the sauce with saffron infused in milk at the end.If you prefer more of a whitish korma, skip the turmeric and just add the saffron strands (without soaking).Another unusual thing in my recipe is the addition of kasuri methi (dried fenugreek leaves), a flavor which I really enjoy in creamy curries, you can skip if you like.

Sinfully Spicy: Murgh Korma , Chicken in Nut & Cream Sauce #indianfood

Ingredients (Serves 2-3)

Marination

  • 1.25 lb chicken thighs, boneless & skinless, cut into bite size pieces (see notes)
  • 1/2 tbsp fresh lemon juice
  • 3 tbsp plain whole milk hung yogurt (not greek, see notes)
  • 3/4 tsp garam masala
  • scant 1/2 tsp white pepper powder
  • 1/2 tsp salt
  • 2 garlic cloves, minced

For the Sauce

  • 3 tbsp oil (any neutral oil)
  • 4 cloves
  • 5-6 green cardamom
  • 1/2″ cinnamon stick (see notes)
  • 1/4 tsp shahjeera (caraway seeds)
  • 2 small blades javitri (mace,a really strong spice, a little goes a long way)
  • 1 large tejpatta (indian bay leaf)
  • 3/4 cup chopped yellow/white onion
  • 1.5 tsp fresh garlic, chopped
  • 1.5 tsp fresh ginger, chopped
  • 2-3 Thai bird green chillies, chopped (adjust to tolerance)
  • 1 tsp coriander powder
  • scant 1/4 tsp turmeric powder
  • 6 tbsp raw broken cashews (or 5 tbsp whole cashews)
  • 2 tbsp melon seeds (skip if not available)
  • 2/3 cup plain whole milk hung yogurt (not greek)
  • 2-3 tbsp ghee
  • 1/2 cup-3/4 cup water (depending on how thick/thin you want the sauce)
  • 1/2 tsp kasuri methi (dried fenugreek leaves, optional)
  • salt to taste
  • 5-6 tbsp heavy cream (I quantity can up to 1/2 cup, depending how how rich you like)
  • a generous pinch of good quality saffron (crushed between palms to fine dust),soaked in 1 tbsp warm milk
  • 1/4 tsp green cardamom powder
  • 1/2 tsp sugar
  • 2-3 tbsp golden raisins
  • Chopped cilantro for garnish

Notes

  1. I like to use dark chicken meat when making curries but you can go ahead and use chicken breast in this recipe too. Even bone in chicken will work.Just remember to adjust the cooking time so that the meat dosent dry out or remain uncooked.
  2. Hung yogurt is nothing but yogurt tied up in a cheesecloth/muslin and hung for 30-40 minutes to let its water drain.
  3. Indian cinnamon is very sharp as compared to western sweet cinnamon. If using the latter, go ahead and add a bit more.
  4. If you prefer more of a whitish korma, skip the turmeric and just add the saffron strands (without soaking in milk) at the end.

Method

Wash the chicken pieces and pat dry using a paper towel. Mix up lemon juice, 3 tbsp yogurt, garam masala, pepper powder, salt, ginger & garlic in a small bowl to a thick paste and rub this paste over the chicken. Marinate the chicken for atleast 4 hours or preferably overnight, refrigerated.

When ready to cook the korma, takeout the chicken from the refrigerator and let sit on the kitchen counter. Soak the cashews and melon seeds (if using) in 1/2 cup water for 10 minutes. Drain and discard the water.

In a heavy bottomed pot or kadhai, heat up the oil on medium high. Add the cloves,cardamom,mace, shahjeera, cinnamon, tejpatta to hot oil and let the whole spices crackle, about8-10 seconds or till you smell an aroma.

Next add the onions, ginger and garlic and saute for 3-5 minutes until the onions starts to turn light brown. Add the soaked cashews and melon seeds(if using) next along with green chillies. Saute for 2-3 minutes. Reduce the heat to very low now and add the coriander, turmeric along with 2/3 cup hung yogurt. Do not stir immediately else the yogurt will curdle. Wait for atlas a minute and then slowly stir around to mix yogurt with everything else in the pot.Cook the yogurt along with the masala for 5-7 minutes on low heat until you see oil separating on the sides.Put the stove off, pick out the bay leaf & cinnamon,about half of the cloves & cardamom and tip rest of the contents into a blender. The mixture is going to be hot so wait for 10-15 minutes before you start blending it.Blend (do not use water if possible during blending).I do not make a very smooth paste, you could decide the texture of the sauce at this point).

Meanwhile,in the same pot or another pot, heat up the 2-3 tbsp ghee on medium. When the ghee is hot enough, start searing the marinated chicken on both sides.You do not need to brown but a light sear is just about enough.  You could do this is batches. Once all the chicken is seared, add all of it together along the blended sauce to the pot. Stir around on and cook on medium- low heat. The chicken will render its moisture and fat as it cooks and the sauce will thicken and deepen in color.Let cook till the chicken is about 95% cooked, about 6-8 minutes.

Next, add the water depending on the desired consistency  of sauce (I add 1/2 cup water)along with crushed kasuri methi. Check and adjust the salt. Let come to a boil on medium. Next add the cream, saffron infused milk, cardamom powder, sugar and raisins. Let simmer (not boil) for 8-10 minutes on very low heat. Once simmered, put off the heat and let sit covered for 2 hours.

Garnish with chopped cilantro and serve.

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

Chana Pulao (Spiced Chickpeas & Rice Pilaf) With Pomegranate Raita



Sinfully Spicy - Chana Pulao (Ric & Chickpea Pilaf) With Pomegranate Raita(Yogurt)

Sinfully Spicy - Chana Pulao (Ric & Chickpea Pilaf) With Pomegranate Raita(Yogurt)All I think of at the first sight of pomegranates in the grocery stores is to fold the plump ruby jewels with sweetish velvety yogurt and pair the raita with some kind of a spicy pilaf. To me, pulao/pilaf is a very ‘to taste’ thing in indian cuisine. It is like an assortment of things with any sort of grain, mostly rice in our case – quick, one pot but hearty. On days when mom was not in much of mood to cook, she would make some kind of a pulao – with vegetables, beans, dried lentil nuggets or chicken. There would be pickles, salad and raita to serve along.

Sinfully Spicy - Chana Pulao (Ric & Chickpea Pilaf) With Pomegranate Raita(Yogurt)

Sinfully Spicy - Chana Pulao (Ric & Chickpea Pilaf) With Pomegranate Raita(Yogurt)Come November and the knock of winter winds brought with itself a sudden rush of green and fresh produce in the vegetable bazaars of Delhi.After long, humid and harsh summers,the next few months presented a respite and a chance to indulge in cooking and eating.On few Saturdays I would accompany mom to the sabzi bazaar. Wrapped in my favorite pashmina shawl, we walked out of the house for an early evening stroll and later to purchase vegetables for the week.Those few hours were spent inhaling the crisp autumn air and watching how the nip in the air got people out of their homes, the pleasing sights of street food carts beaming with everybody, eating, chatting and sharing a quick snack with families.We stopped here and there to get buy and bargain fresh eggs, bread and dairy before reaching the sabzi bazaar.Most of the faces at the bazaar were known, for it has been a place of trade between the same set of people for decades.

Sinfully Spicy - Chana Pulao (Ric & Chickpea Pilaf) With Pomegranate Raita(Yogurt)Mom would patiently listen to household stories of few sabzi wallas(vendors), of their children not studying at school or the gas prices going up. Few complained about government not doing much for the poor and few praising their farms for such fine produce. In India, such is a way of life, so may day-to-day people slowly connect to your life and you do not even realize, it is how the society operates.I always loved to tag along with her for grocery trips just to observe how she would choose vegetables – touching them, sniffing a few, closely inspecting each piece below the flickering bulbs on the stalls of thela-wallas (street vendors with wooden wheeled carts),she took her time to select. If few of the vendors were in a mood, they would slice off a couple of apples or pluck few greens and let her taste before buying.Thick,dark-skinned capsicum to yellowish cauliflower heads to fragrant methi (fenugreek) and soa (dill) bunches to ruby kashmiri anar (pomegranates) and apples, each sample of produce brought with itself an opportunity for deliciousness.

Sinfully Spicy - Chana Pulao (Ric & Chickpea Pilaf) With Pomegranate Raita(Yogurt)The onset of winters also meant there would be lots of wholesome,hearty meals in the house full of warm spices and herbs. There would be exotic,rich curries and layered biryanis and indulgent desserts. Mom would make a lot of quick rice dishes to keep our stomachs nourished & satisfied. The house would be enveloped in the pungent aroma of mustard oil and earthy fragrance of basmati rice bubbling on the stove. This is one of her favorite recipes which I have changed to our liking over the years, she did not add bell peppers or potatoes, but I love the combination of both of these with chickpeas and rice so I do it more my way now. A weekly regular in our house with all kinds of variations each time.

Sinfully Spicy - Chana Pulao (Ric & Chickpea Pilaf) With Pomegranate Raita(Yogurt)

Sinfully Spicy - Chana Pulao (Ric & Chickpea Pilaf) With Pomegranate Raita(Yogurt)

Ingredients (Serves 3)

You could use canned chickpeas and cut down the cooking time to half but I recommend starting with dried chickpeas and cooking them in water because the resultant delicious stock will flavor the rice immensely.

For the Chickpeas (Skip this step if using canned chickpeas)

  • 1 cup dried raw chickpeas
  • 2 + 1/4 cups water
  • 1/2 tsp salt
  • 1/8 tsp baking soda
  • 1/2 tsp oil

For the Pulao(Pilaf)

  • 3/4 cup basmati rice
  • 1.5 tbsp plain whole milk yogurt (skip for vegan)
  • 1/4 tsp garam masala
  • 1/2 tsp kashmiri red chili powder (or paprika, this gives the color not the heat)
  • 4 tbsp mustard oil (or use canola/vegetable/olive oil)
  • 1/2 ” cinnamon stick (indian cinnamon is very sharp so I use less, adjust if using sweet cinammon)
  • 1 small twig of mace
  • 1 indian bay leaf (or regular bay leaf)
  • 2-3 cloves
  • 1 black cardamom, cracked open
  • 1/2 cup heaped chopped onions
  • 2 garlic cloves, finely chopped
  • 1/2 cup fresh tomatoes, finely chopped
  • 1/2 tsp red chili powder(adjust to taste)
  • 1-2 medium potatoes, cut in quarters
  • 1 tsp grated fresh ginger
  • 1 small red bell pepper, cubed
  • salt to taste
  • 1 tsp kasuri methi (dried fenugreek leaves, crushed)
  • 1-2 tbsp ghee to finish(optional, skip for vegan)
  • Chopped cilantro to garnish
  • Optional – golden raisins, silvered almonds, cashews.

Method 

Soak the chickpeas in enough water overnight or atleasrt 8-10 hours.Drain & discard the water and add the chickpeas to the pressure cooker along with baking soda, salt, water and oil. Pressure cook for 2-3 whistles on medium heat or till chickpeas are fork tender. The cooking time and number of whistles will depend on quality and size of the chickpeas and alson on pressure cooker. I use small variety chickpeas which pressure cook in about 20 minutes. If you do not have a pressure cooker, use a heavy bottomed pot with lid or your dutch over to cook the chickpeas for roughly 45-50 minutes or till fork tender. Once the chickpeas are cooked,drain and reserve the liquid (stock). Set aside.

Skip the above steps if using canned chickpeas. Open up the can and run the chickpeas under a stream of water, drain and set aside.

Wash the basmati rice under 2-3 times under a running stream of water till the water runs clear. Soak in 1.5 cups of water for 15 minutes. (You can do this while the chickpeas are cooking). Also, mix the yogurt with garam masala and kashmiri red chill powder. Set aside. If making for vegans, skip the yogurt and add these spices when you add the tomatoes.

In a wide bottomed heavy pot with lid (I use my 3 qt dutch oven), heat up the mustard oil on medium till you see little ripples on the surface and the raw smell goes away. Add cinnamon,mace bay leaf and cloves and cardamom. Wait till they crackle and you smell a nice aroma. 10-15 seconds. Add the onions and garlic next. Cook till they are light brown. About 5-6 minutes. Add the tomatoes next along with red chili and turmeric powder. Cook for 2-3 minutes just till the tomatoes begin to soften. Reduce heat to low and add the yogurt mixed with spices. Do not stir immediately else yogurt will curdle. Wait for 30 seconds and gently on low heat(very important) incorporate the yogurt in the masala. Cook for another 1-2 minutes on low heat till the masala starts getting shiny and turning deep reddish- brown in color. Add the potatoes & ginger next and cook along with the masala for another 1-2 minutes.

Next, drain & discard all the water from the soaking rice and add soaked rice and chickpeas to the pot. Do not stir. Measure and add the required quantity of stock (reserved from boiling chickpeas) to the pot. The quantity of stock added should be added as required by your variety of rice(My rice variety cooks in 2:1 ratio of rice to water, I add 2 tbsp extra stock ). (In case you are using canned chickpeas, add chicken/vegetable stock or plain water).

Once you have added the water, check and adjust the salt of the liquid (normally it should be little extra salty at the beginning since the rice will soak up the stock). Also add crushed kasuri methi to. Gently stir now (else the soaked rice will break) and let the rice soak in stock for another 15 minutes.

Once the rice has soaked, cover the pot with a lid and bring to a boil on high heat. Once boiling, reduce heat to low and let cook covered for another 8 minutes. After 8 minutes, open the lid and add the bell peppers to the pot and very lightly mix them in with the help of a fork. Cover and let cook on low for another 2 minutes. After this, put off the stove and let sit for atleast 15 minutes.

Open the lid and add the ghee (if using) along with cilantro, nuts (if using), raisins(is using) on top and gently fluff the rice with fork.

Serve warm with raita(recipe below), salad and pickle.

Pomegranate Raita (Spiced Yogurt)

Ingredients (Serves 3)

  • 1 cup whole milk plain yogurt,cold
  • 1 tsp granulated sugar (or to taste)
  • 1/4 tsp heaped roasted cumin powder
  • a light pinch of dried mint leaves, crush to dust between hands (optional)
  • 1/2 tsp chaat masala (a tangy spice mix available in indian/pakistani stores or online)
  • 1/2 tsp black salt (this salt is tangy, substitute with regular)
  • 1/4 tsp red chilli powder (or cayanne, adjust to taste)
  • 1/2 cup fresh pomegranate seeds (or more/less you like)
  • salt to taste
  • Few fresh cilantro leaves, finely chopped

Method

Beat the yogurt with everything except the pomegranate seeds & salt to smooth. I like the raita thick but if you can thin it with little water if you like. Refrigerate the yogurt for 20 minutes.Just before serving mix in the pomegranate seeds and salt. Sprinkle cilantro. Serve.

Categories
Breakfast Brunch Easy Recipes Eggs Indian Curry Non vegetarian Side Dishes

Egg Curry

Sinfully Spicy- Egg Masala #indianfood

Sinfully Spicy- Egg Curry #indianfoodThe thought of eating steaming rice mixed with thick, chili hued masala from the curry fills me with as much joy as that of a kid waiting upon a bowl of macaroni & cheese. In our house, a weekday suddenly turns exciting when its egg curry for dinner. It is not an immensely difficult meal to prepare and trust me it spoils your taste buds given how quick it is ready to serve. I use my basic masala recipe with a few whole spices added in.

Sinfully Spicy- Egg Curry #indianfoodThe husband can live on eggs and for me, particularly at this time of the year when the evenings are colder, diving into a thick tomato gravy with redolent of kasuri methi and warm tones of ginger is enough to drive me hungry out of turn.

Sinfully Spicy- Egg Curry #indianfoodIn India, egg curry is an immensely popular dish. Usually, hard-boiled eggs are thrown in the home specific curry recipe and served as a protein side to the meals. The recipe varies from home to home as well as region to region. The north indians mostly prepare it in a tomato – onion base while the south indian version is done with coconut & curry leaves.Few regions use a mustard paste base and fry up the lightly hard-boiled eggs before dunking them in the sauce.It is commonly served as a side to flatbreads or plain rice.

Sinfully Spicy- Egg Curry #indianfoodMy mum always used to add fresh peas to the gravy but the husband prefers potatoes so I started making it that way. If you get a chance, fresh peas, sweet and tender beautifully balance the heat of the spices but potatoes taste quite delicious and comforting too.You can use just eggs too depending on how you like it. The gravy is very flavorful with normal day-to-day spices used in and comes together quickly while the eggs boil.

Sinfully Spicy- Egg Curry #indianfood

Ingredients (Serves 2-3)

  • 5-6 eggs
  • 1 generous pinch turmeric powder
  • 1 medium potato, peeled and cut into halves or quarters
  • 3-4 tbsp mustard oil (substitute with canola/grapeseed oil)
  • 1 green cardamom, cracked open
  • 1/4″ cinnamon stick
  • 1/2 cup finely chopped onions
  • 1 small garlic, finely chopped
  • 1/2 tbsp finely chopped fresh ginger (adjust quantity to taste)
  • 1 cup tomatoes, finely chopped (slight sour variety)
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder (adjust to taste)
  • 1/4 tsp turmeric powder
  • 1/8 tsp garam masala
  • 1/4 tsp amchoor (dry mango powder)
  • 1/2 cup water (or more depending on desired consistency)
  • 1/2 tsp kasuri methi (dried fenugreek leaves, skip if you do not have)
  • salt
  • Fresh cilantro to garnish – as much as you want

Method

Hard Boil the eggs. I use this recipe to get perfectly hard -boiled eggs.

Peel the eggs, slit (but not all the way through) them using a sharp knife  and rub them with a generous pinch of turmeric powder and let sit.

In a heavy bottomed pot, add the oil and heat on medium – high till you see faint ripples on the oil surface.If using mustard oil, you will need to heat it a little longer till to do away the raw smell.Reduce heat to medium. Add the cardamom and cinnamon stick and let crackle for 10-120 seconds. Add the finely chopped onions next and cook them till golden brown. About 6-8 minutes.

Next, add the garlic & ginger and cook for 1-2 minutes till you start smelling a nice aroma.Reduce the heat to low and add the tomatoes next along with coriander,turmeric,chilli,garam masala & amchoor powder. Start to cook this masala on low heat. After about 3-4 minutes add the potatoes, cover and cook the masala till you see the oil separating on the sides of the pan. About 8-10 minutes. In between, if you see masala sticking to the bottom of pan, add some water. .This slow cooking is very important to develop flavors and color of the paste, do not rush.Allow the masala to reduce till it acquires beautiful reddish to brown color and the potatoes are 90% done.

Add the turmeric rubbed eggs to the pot, sprinkle the kasuri methi, add more water (if you want a thinner gravy),cover and let cook for another 5-7 minutes. Put off the stove and let sit at least 2 hours before serving.

Warm up, garnish with cilantro and serve!

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
Indian Curry Non vegetarian Side Dishes

Murgh Saagwala – Spinach Chicken

Sinfully Spicy : Murgh Saagwala (Spinach Chicken) #indiafoodWhenever I pick up a bundle of palak(spinach) at the grocery store -all organic & prewashed & ready to serve and what not, always, without a miss, I think about the vegetable patch(es) in my grandmother’s house,a house where I lived in some 18 years back, having a backyard planted with tomatoes and okra during summers and cauliflowers & potatoes during winters.One where the air would strongly smell of agarbatti (incense sticks) in the evenings which were often lighted to wade away the bugs from the eggplant bush, one which had rows dotted with yellow and orange marigolds & english roses.One where each morning,I strolled along the narrow, wet sidewalks brushing my teeth,bending down to sniff the strong fragrance of tulsi (holy basil) plants.One where I spent a lot of childhood days,counting the ready-to-pluck green beans and tearing leaves apart to spot the cabbage buns. A backyard where you could find us after coming back from school, dressed in printed cotton frocks,bare feet, digging mud and playing hide and seek within the squash creepers.

Sinfully Spicy : Murgh Saagwala (Chicken & Spinach) #indianI visited India last year and everything is the same, the yard still planted with seasonal crop but now more taken care of by maali (gardener) than the family. Mom made dal and she sprinkled a bunch of chopped coriander leaves on top,picked from there. I plucked a few narangi (indian kumquat) from the bush which has now turned into a small tree in all theses years and popped it into my mouth with a pinch of salt, the burst of citrus tang running goose pimples all over my body, bringing memories with itself of the days when squirts of that sweet acid graced our daliya (breakfast porridge) every now and then. I tore up a few spinach and methi (fenugreek) leaves and chewed on them, a wish which I had nestled for so many years to experience that unforgettable earthly, delicate taste all over again.

Sinfully Spicy : Murgh Saagwala (Chicken & Spinach) #indian

Sinfully Spicy : Murgh Saagwala (Spinach Chicken) #indiafoodI wanted our daughter to play  and get her hands dirty in the mud but she could barely crawl at that time, so that fun has to wait till our next visit. But, embraced in all these memories, I made this murgh (chicken) saag (any leafy green) last week and she really loved it. This recipe is a perfect balance of greens and protein to nourish kids and adults alike.You would have seen this dish on indian restaurant’s menus a lot. But it is not something I grew up with. I started making it regularly a couple of years back, mostly around my pregnancy years when I craved spinach all the time. This recipe has evolved a lot from the first time I cooked it.

Sinfully Spicy : Murgh Saagwala (Chicken & Spinach) #indian

Ingredients (Serves 3-4)

For the Spice Rub on Chicken

  • 4-5 whole dry kashmiri red chilies (adjust to tolerance)
  • 2 tbsp whole coriander seeds
  • 5 cloves
  • 1/4 tsp fennel seeds
  • 1.5 tsp cumin seeds
  • 1/4 tsp methi dana (fenugreek seeds)
  • 2 small black cardamom pods, cracked open
  • 2 tsp black peppercorns (adjust to tolerance)
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground nutmeg
  • 1 tsp salt
  • 1.5 lbs boneless chicken thighs, cut into 2″ pieces
  • 1 tsp canola or sunflower oil

Rest of the Ingredients

  • 6-8 oz fresh spinach leaves (~ a little more than 1 cup spinach puree)
  • 5 tbsp mustard oil
  • 1″ cinnamon stick
  • 1 bay leaf, preferable indian
  • 3/4 cup finely chopped onions
  • 1 fat garlic clove
  • 1 cup finely chopped tomatoes
  • 1/2 -1 tbsp thinly Julienne fresh ginger (adjust quantity to taste)
  • salt
  • 1/4 tsp garam masala 
  • 1 tsp heaped kasuri methi (dried fenugreek leaves)
  • 1/4- 1/3 cup water (depending on desired consistency of sauce)
  • 3-4 tbsp heavy cream

Method

Wash thoroughly and pat the chicken pieces completely dry. Set aside. In a small pan, dry roast the kashmiri chilies, coriander seeds, cloves, fennel,methi, cumin and black peppercorns. Transfer to a coffee grinder and coarsely grind. Mix the ground spices with turmeric, nutmeg and salt. In a large bowl, add the chicken, drizzle the oil and sprinkle half of the ground spices and rub so that all the pieces are covered in the spices. Reserve the rest of the spice rub. Cover the bowl and set in the refrigerator for at least 3-4 hours or preferably overnight to marinate.

Once ready to cook,take the chicken out from the refrigerator and let sit on kitchen counter.Bring 2-3 cups of water to a boil in a pot. Put off the heat.Add the spinach leaves to the water and let sit for 1-2 minutes. Drain out the spinach leaves and puree in the food processor using little water if required. You can reserve the boiled water to thin out the sauce later if you want. 

Meanwhile,heat up the mustard oil in another wide, heavy bottomed pot. Add the cinnamon, bay leaf and let crackle. Add the onions and garlic next. Let cook for 5-8 minutes on medium low heat until the onion starts to turn brown. At this point, carefully add the chicken pieces to the pot in a single layer (if possible), and on medium high heat, let the chicken pieces sear on one side. Flip and let sear on all sides. Next, add the tomatoes, ginger and remaining ground spice powder to the pot. Stir around and let cook on medium heat till you see, tomatoes turn soft and oil just starting to separate on the side of the pan.It might take 8-10 minutes since the chicken will also release its juices but keep on cooking.

Once you see that the chicken is about 80% cooked, add the pureed spinach along with the garam masala. Combine and cover till the spinach blends in the sauce, the raw smell is gone, it turns down in color to dark green and the chicken is completely cooked, about 10-12 minutes on medium heat. You will see little glistening spinach bubbles on the top.Open the lid, add the kasuri methi and water (depending on the consistency you want). Let simmer for another 1-2 minutes.Add the heavy cream, check and adjust the salt, let simmer for 2-3 minutes more (but do not boil).

Let sit for 2-3 hours before serving.Warm up and serve.

Notes :-

  1. You can use bone in chicken for this recipe. Use dark meat portions and make incisions in the flesh with a sharp knife before you marinate it.
  2. When you puree the spinach, do not make a smooth paste out of it (that’s why I do not use a blender). Use as less water as possible when grinding spinach.
  3.  If you like a bit of smoky flavor then you can grill the chicken but I prefer searing it in the cooking pot itself.
  4. You could use a mix of greens – kale and spinach work beautifully, so does spinach and methi(fresh fenugreek).
  5. The addition of heavy cream makes the dish a lot tastier and rich but you can skip the cream if you want.

Enjoy & Thanks for Stopping by!