My dad loved to entertain and this would mean as theÂ weekend was approaching,mom would be spending most of her time brainstorming dinner menus. End of the week and the house would be choked with family and friends and even after doing it for several years,I loved the excitement in her gaitÂ onÂ saturday mornings when we strolled to the bazaar to getÂ groceries.There would be guests with both vegetarian and non vegetarian choices, not many with special diets but definitely all,secretly,looking forward to her deftly spiced dishes. Many fromÂ the near family would sometimes call ahead in the day with requests over the phone while others just warmed their hearts thinking of the surprise that she would bring to the table.Each time, she came up with such a fantastic menu, the array of dishes perfectly complementing each other, each course well thought, most of the food homemade and few not.
She did not choose to make elaborate,time-consuming dishes if the number of guests were many but quite aÂ variety so that everyone could spoon a favorite on their plate. All afternoon, the house smelled of few dozen or so of mutton koftassimmering inside theÂ aluminumÂ pot specifically reserved for cooking on such days of big meals, a show stopper as my dad would say, it was the main dish along side puffy rotis, then, there would be dishes made withÂ paneer ,a must on north indian entertaining menus,aÂ slow cookedÂ side of potatoes, another crowd pleaser, her cinnamon spiced red hued dum alooÂ and the signature rice pilaf, brought together withÂ ghee criped cumin seeds folded in fragrant basmati,thick, nuttyÂ dal tarka, tempered with ghee & scattered with cilantro and served with lemon wedges on side of the bowl.Â On few occasions, she would tend to a pot of boilingÂ kadhiÂ which by the way was a favorite of almost every aunt I know in the family,while quickly frying up ajwainÂ scentedÂ onionÂ pakoras on the side stove at the last moment so that the fritters remained crispy till the guests sat down to eat.
If it were winters, there would be fried seafood as starters,a winter tradition, a family favorite,when the fish season peaks in the bazaars, without a miss, fried,crispy pieces of rohu (fresh water carp)Â fish were served along with vinegar soaked onion ringsÂ and smoking hot green chutney.If my dad got a good deal, few kilos of white pomfret were slid into smoking mustard oil for guests. Quite in contrast to here, growing up, we consumed copious amounts of seafood during the colder months and that’s the reason I crave it every now and then. Every region in India has its own fish fry recipe, in the coastal areas of south india,fresh caught smaller fish are doused inÂ a paste of ground coconut and red chillies before deep-frying while in the eastern parts, in a lightlyÂ brit inspired ‘fish & chips’, they fry the marinated fish after a coating of egg and bread crumbs.
However, mum uses a batter which she tells is my maternal grandfather’s recipe.The marinated fish is coated in a garlic-ginger laced,turmeric hued marinade and then scantly coatedÂ in a mix of rice and besan (chickpea)Â flours.She fondly recollects that during her childhood, my grandfather used to soak the rice a night before and stone grind it the followingÂ day to coat the thick,belly pieces of rohu in it andÂ they would sit around the stove waiting in turn to get the piping hot fritter. If you happen to visit my home, mum makes fried fish the same way, she would soak the rice and hand grind it on sil-batta(stone grinder). I haveÂ adapted the recipe and use ready-made rice flour to make it quick and equally delicious.
Ingredients (Serves 2-3)
1 lb fish (I used 4 large tilapia bellyÂ piecesÂ cut into half or equivalent weight any small whole fish like pompano or pomfret)
1/2 tsp turmeric powder
1.5 tsp minced garlic
1Â tsp fresh minced ginger
3/4 tsp red chilli powder (adjust to tolerance)
1/4 tspÂ garam masalaÂ
1/2 tbsp fresh lemon juice
1/2 tsp mustard oil
generous pinch of salt
3 tbsp rice flour
1/4Â besanÂ (chickpea flour)
1Â tspÂ chaat masala
salt to taste (to taste)
MustardÂ Oil for frying (substitute with any high smoky point oil)
1/2 tspÂ methi danaÂ (fenugreek seeds)
Clean and descale the fish pieces or ask your butcher to do it. Wash under a stream of water and pat them dry with a paper towel. In a flat dish, layer the pieces and add all the ingredients listed under marination. Rub everything with your hands to coat the fish and refrigerate for 1 hour.
15 minutes before ready to fry, take out the fish from the refrigerator and let sit on the kitchen counter. In a bowl, combine the rice flour,Â besanÂ andÂ chaat masala. Taste a pinch of this mixture before adding additional salt sinceÂ chaat masalaÂ is quite salty, then adjust the salt to taste.
Set 2 inches of mustard oil (or whichever oil your are using) in a heavy bottomed, wide pot orÂ skilletÂ (I use my 10″ cast iron) to heat up on medium flame.While the oil is heating, add the flour mixture to the marinated fish pieces.MixÂ with hands such that the flour sticks to the fish.Add a light splash of water if needed. We do not want a wet batter. WeÂ do not want a thick flour batter to coat the fish, instead just a uneven coating of flour on the fish (similar to coating chicken when deep frying).
Once the oil is hot, about 325 F, add fenugreek seeds to it.Let the seeds crackle.Gently set the coated fish pieces the into hot oil and fry for 3-4 Â minutes on each side until medium golden brown in color. (this time will be more in case you are using whole fish). Do not fry on very high or very low heat else the fish will get soggy or remain raw inside.
Drain on paper towel and when the fish is still hot, sprinkle moreÂ chaat masala.Â Discard the oil.
Serve immediately with onion slices and lemon wedges andÂ green chutneyÂ or any sauce of choice.
You could use whole small fish (like pomfret,golden pompano,trout, mackerel) or freshwater fish likeÂ rohu, katlaÂ (indian varieties) or boneless fish fillets ( cat fish, tilapia, cod, mahi-mahi) in this recipe. When using a whole fish, make incisions before you marinate.
Chaat MasalaÂ is a hot & tangy blend of spices which is easily available in indian/pakistaniÂ stores. If you do not have it, skip and add a little cayenne and crushed black pepper to the flour mix. You could squirtÂ lemon juice for tang once you have finished frying the fish.
Many times, I use the same recipeÂ to fry upÂ fillets andÂ stuffÂ them inside tortillas orÂ rotiÂ with coleslaw and serve as fish tacos.
The week that went by was such a mixed bag. It started when many of my spice jars came tumbling down on the counter while clumsy moi was trying to fetch something from at the back of the rack. Few of them, brought from Kerala (indian state known for its premium spices),travelled with mum last year and I was almost in tears looking at my counter.Hah, actually not! Thankfully, the jars didn’t break and as of now I am sitting on two or three cupfuls of forced homemade spice mixture of sorts which I need to put to use in future.
Then, my tripod started behaving weird.Out and out.The socket to grip the camera & lens got free and the next day the extension arm won’t stay in place.Before clicking next set of pictures, I have to get a new one now.We will see when that happens because tomorrow we are leaving for a family trip after more than a couple of years since I was pregnant. You can tag along on Instagram in case you want.It has been a long stay at home and I am really looking forward to some time away from cleaning & cooking & solo baby watching.!.Couple of trips got booked in between and got cancelled for some reason or the other, so until I set my toe on that plane, fingers crossed lovelies! Right now,while I am sitting surrounded by ziploc stuffed with cherrios & m&ms,scattered diapers,half packed bags and un ironed clothes,don’t ask me why I am writing a blog post instead. Just don’t.
My mum confirmed that she would be visiting us in December this year and I can hardly wait! Then, the weather in the Valley came dropping down. I am loving it since winters are my more favorite of the seasons. I pulled out those leg warmers and those furry, fuzzy coats. Happppy!Then, as always the cold weather succeeded in pushing me towards heavy deep-fried, robust food and earlier this week, I prepared this super spicy chill gobhi with warm tones of ginger, a strong garlic flavor and kick from chillies for our meatless monday dinner.
I have written about indo-chinese a couple of times in my previous posts. I often make indo-chinese in our house since there is not much to order from restaurants here. When making vegetarian dishes,though paneer is more popular in India, I find cauliflower as good an option too.This firm vegetable, usually cornered as bland, when coated in spicy batter, deep-fried and with hot sauce tastes meaty and satisfying. And then, technically you are eating a vegetable,so little less guilt.The dish has got some bold, saucy flavors.
There is not much chinese about this recipe or for that matter any indo-chinese recipe except the use of garlic, soy sauce & vinegar.But certainly it is not a curry and an amazing fusion dish with lots going on- cripsy, spicy, tangy, hints of sweet.Pair this recipe with plain rice, indian fried rice or serve as an appetizer or snack with drinks if you like.
Ingredients (Serves 2-3)
For the Sauce
2 Kashmiri dry chillies (these give a beautiful color and good amount of heat but use any mild or hot chill variety you like)
2 garlic cloves, roughly chopped
1.5 tsp cornstarch +3 tbsp cold water
4 tbsp canola oil (or vegetable or grapeseed oil)
2 tsp finely chopped fresh ginger
1 fat garlic clove, finely chopped
1-2 Thai bird chillies, finely chopped (adjust quantity of taste, de seed if you like less hot)
1/4 -1/3 cup water (or as required to make the batter)
Canola Oil for frying (or vegetable oil)
Making the Sauce
Soak the red chillies in warm water for 5-7 minutes. Using your mortar and pestle, make a smooth paste of the soaked chillies and garlic using with 1-2 tbsp of soaking water. You can de seed the chillies if you like less hot. Set aside.
Mix cornstarch with cold water. Set aside
In a wok/wide mouthed pan,heat up the oil to smoking hot. Add chopped garlic & ginger,green chillies and cook for 1 minute or till you smell the aroma. Do not let burn. Next add the onions & scallion.Cook for 2-3 minutes or till light brown in color. Add the chilli-garlic paste that we made earlier and saute till the raw smell is gone, about a minute or so. At any point you feel that the mix is drying or sticking to bottom of the pan, add a splash of water. Add soy sauce next along with tomato chill sauce and sesame oil. Saute for 1-2 minutes.Next, add the cornstarch mix to the wok. Reduce the heat to low and let everything simmer for another 2-4 minutes till the sauce thickens to desired consistency.
Next, taste & adjust the salt. Sprinkle the garam masala, add honey & vinegar and stir everything well. (If you want a thinner sauce add some water right now).Let simmer for another 1 minutes. Put off the heat and let sit while you fry up the cauliflower (recipe below).
Deep Frying the Cauliflower
Cut the cauliflower florets into halves.Do not cut very small else the florets will turn mushy while frying and not hold up in the sauce. Wash thoroughly under running water & let the water drain.Pat the florets completely dry.
In your fryer or in a heavy bottomed wide pan/wok let the 2-3 inches of canola oil heat up. In a bowl, throughly mix all the ingredients listed to make a smooth and thick batter.Dip the gobhi florets one by one in the batter and deep fry on low-medium heat till golden brown.Drain on paper towel.
Note – I do not boil the cauliflower before frying. I want the cauliflower to have a bite after deep-frying. However, do not fry the florets on very high heat either else they will be raw from inside.
Warm up the sauce prepared earlier if it gets cold. Gently add the fried cauliflower florets to the sauce and toss. Garnish with chopped ginger, chillies and cilantro if you like. Serve immediately!
I usually make the sauce first and then fry up the cauliflower.This makes sure that the cauliflower stays crisp.If you are making the fritters first, let them stay warm in a 200 degree F oven while you make the sauce)
You can use little tomato paste and sriracha in this recipe if you do not have tomato-chilli sauce.Adjust quantity to liking. Go light on vinegar at the end since the tomato paste is quite acidic.
Adding tomato â€“ chilli sauce adds sweetness too, you can adjust the level of sweet in this recipe either by adding ketchup or honey/agave/sugar.
A rich and aromatic dish, kormaÂ originally belonged to the shahi dastarkhwans (royal kitchens) ofMughalemperors. 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 Â rule by theÂ 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.
With addition of ghee, nut pastes and dairy (mava (milk solids) /milk/ cream),Â 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 naansÂ or ladling it over hot steaming basmati.Nothing compares toÂ the comfort that such hearty food brings.
The most important thing to be kept in mind when preparing mild curriesÂ is that you cannot go overboard with your selection of ingredients.That regal flavor of korma sauce needs deftÂ proportions keeping in mind that one ingredient does not overpower the other. On those rare three or four occasions in a year when we dinedÂ out atÂ the Karims, a placeÂ 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 withÂ pleasant richness from the nuts & dairy and finishing notes of warmthÂ from cardamom, he said.I clearly remember thatÂ korma there had this distinct hint of kewra(screw pineÂ essence) and with a simple jeera pilaf, it was all you could want at that particular time and day in your life.
It 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 recipeÂ is definitely a keeper. It came out pretty good, if I say so myself and we really enjoyed it.
I use a bit of Â 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.
Ingredients (Serves 2-3)
1.25 lb chicken thighs, boneless & skinless, cut into bite size pieces (see notes)
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
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 remainÂ uncooked.
Hung yogurt is nothing but yogurt tied up in a cheesecloth/muslin and hung for 30-40 minutes to let its water drain.
Indian cinnamon is very sharp as compared to western sweet cinnamon. If using the latter, go ahead and add a bit more.
If you prefer more of a whitishÂ korma, skip the turmeric and just add the saffron strands (without soaking in milk) at the end.
Wash the chicken pieces and pat dry using a paper towel. Mix up lemon juice, 3 tbsp yogurt,Â 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 theÂ korma,Â 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 orÂ kadhai,Â heat up the oil on medium high. Add the cloves,cardamom,mace,Â shahjeera, cinnamon,Â tejpattaÂ 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 aÂ minute and then slowly stir around to mix yogurt with everything else in the pot.Cook the yogurt along with theÂ masalaÂ 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 ofÂ 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 2-3Â tbspÂ gheeÂ on medium. When theÂ gheeÂ 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. Â 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 Â of sauce (I addÂ 1/2Â cup water)along with crushedÂ kasuri methi.Â Check and adjust the salt.Â 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.
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. ToÂ me,Â 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 caseÂ – 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 – withÂ vegetables,Â beans, driedÂ lentil nuggetsÂ orÂ chicken. There would be pickles, salad and raita to serveÂ along.
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 harshÂ summers,the next few months presented a respite and a chance to indulge in cooking and eating.OnÂ few Saturdays I would accompany mom to the sabziÂ bazaar. WrappedÂ 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 sabziÂ 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.
Mom would patiently listen to household stories of few sabzi wallas(vendors), of theirÂ 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 sheÂ would choose vegetables – touching them, sniffing a few, closely inspecting each pieceÂ below the flickering bulbsÂ on the stalls ofÂ thela-wallasÂ (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 andÂ let her taste before buying.Thick,dark-skinned capsicum to yellowish cauliflower heads to fragrantÂ methiÂ (fenugreek)Â andÂ soaÂ (dill) bunches to rubyÂ kashmiriÂ anarÂ (pomegranates) and apples, each sample of produce brought with itself an opportunity for deliciousness.
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 dishesÂ to keep our stomachs nourished & satisfied.Â The house would be enveloped in the pungentÂ aroma of mustard oil andÂ earthy fragrance ofÂ basmati riceÂ 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. AÂ weekly regular in our house withÂ all kinds of variations each time.
Ingredients (ServesÂ 3)
You could use canned chickpeas and cut down the cooking time toÂ halfÂ 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 theÂ Pulao(Pilaf)
3/4 cupÂ basmatiÂ rice
1.5 tbsp plain whole milk yogurt (skip for vegan)
1/4 tspÂ garamÂ masala
1/2 tspÂ kashmiriÂ 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 useÂ less, adjust if using sweet cinammon)
1-2 tbspÂ gheeÂ to finish(optional, skip for vegan)
Chopped cilantro to garnish
Optional – golden raisins, silvered almonds, cashews.
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 theÂ basmatiÂ rice under 2-3 times under a running stream of water till the water runs clear. Soak in 1.5 cups of water for 15Â minutes. (You can do this while the chickpeas are cooking). Also, mix the yogurt withÂ garamÂ masalaÂ andÂ kashmiriÂ 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 theÂ masala. Cook for another 1-2 minutes on low heat till theÂ masalaÂ starts getting shiny and turning deepÂ reddish-Â brown in color. Add the potatoes & ginger next and cook along with theÂ masalaÂ 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 crushedÂ kasuriÂ methiÂ 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 theÂ gheeÂ (if using) along with cilantro, nuts (if using), raisins(is using) on top and gently fluff the rice with fork.
Serve warm withÂ raita(recipe below), salad and pickle.
PomegranateÂ 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 tspÂ chaat masalaÂ (a tangy spice mix available in indian/pakistaniÂ 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
Beat the yogurt with everything except the pomegranate seeds & salt to smooth. I like theÂ raitaÂ 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.
The thought of eating steaming rice mixed with thick, chili huedÂ masalaÂ from the curry fills me with as much joy as that of a kid waiting upon a bowl of macaroni & cheese. In our house, aÂ weekday suddenly turns exciting when its egg curryÂ for dinner.Â It is not an immensely difficultÂ 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.
The 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 gravyÂ with redolent ofÂ kasuri methiÂ and warm tones of ginger is enough to drive me hungry out of turn.
In 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 andÂ 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.
My 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 veryÂ flavorful with normal day-to-day spices used in and comes together quickly while the eggs boil.
Ingredients (Serves 2-3)
1 generous pinch turmeric powder
1 mediumÂ potato, peeled and cut into halves or quarters
3-4 tbsp mustard oil (substitute with canola/grapeseedÂ 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 tspÂ garamÂ masala
1/4 tspÂ amchoorÂ (dry mango powder)
1/2 cup water (or more depending on desired consistency)
1/2 tspÂ kasuriÂ methiÂ (driedÂ fenugreekÂ leaves, skip if you do not have)
Fresh cilantro to garnish – as much as you want
Hard Boil the eggs. I useÂ this recipeÂ to get perfectly hardÂ -boiledÂ eggs.
Peel the eggs, slit (but not all the way through) them using a sharp knife Â 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 tillÂ 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,garamÂ masalaÂ &Â amchoorÂ powder. Start to cook thisÂ masalaÂ on low heat. After about 3-4 minutes add the potatoes, cover and cook theÂ masalaÂ till you see the oil separating on the sides of the pan. About 8-10Â minutes. In between, if you seeÂ masalaÂ 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 theÂ masalaÂ to reduce till it acquires beautiful reddish to brown color andÂ theÂ potatoes are 90% done.
Add the turmeric rubbed eggs to the pot, sprinkle theÂ kasuriÂ methi,Â 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.
Eggplant 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 pakorasand bharta, roasting it, open fire grilling it and what not.
I totally disliked 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.
I 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 summer go.
For 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.
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 kasurimethi (dry fenugreek leaves)
Salt to taste
Chopped Cilantro to garnish
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 5-7seconds taking care they do not burn. Â (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.
If you ever chance upon a dinner or lunch in India, dal or lentils is a must thing on the meal table. In north indian states it could be a choice between kaali dal (black lentils) or dal tadka (the yellow ones) but in other parts, quintessentially, it has to be the yellow one. Generously tempered with a fat (ghee, coconut,mustard or sesame oil) & the crackling spices – cumin, asafoetida, curry leaves or mustard seeds, it is further flavored with garlic, ginger, tomatoes, onions, chilies (both green & red),turmeric and even jaggery (sugar).Essentially dal is quite an aromatic and soul nourishing food.
I like to compare dal preparation in Indian homes to the roasted chicken in the west. It is such a simple thing to make but the taste of dal can vary easily between two cooks.Comforting and satisfying food compounded with warm, smooth texture and laced with hints of spices. Every home has its own way of making it and that recipe is no doubt the best, certainly better than how it is done in your home (in case we get into an altercation ever!). We eat dal on days when we are sick as well as on days when we want to feast.Mostly severed with a spicy pickle (green mango in our house) and dollops of ghee on top, steamed basmati rice is the best vehicle for dal. In India, dal sums up the daily protein chunk for majority of indians who are pure vegetarians especially the ones who refrain from eggs also.
Between me and the husband we are poles apart when it comes to a favorite dal. For me its the black lentils which, at some point, I could eat every day with rotis (flatbread) but he is more of a chawal (rice) – dal kind. Since I mostly lost a knack for lentils after my pregnancy (its both amazing & weird what giving birth does to you!), he is having it his way in the house now.I usually mix a couple of lentils whenever cooking and the toor/arhar (split pigeon pea lentils) are an important ingredient here. Sadly I haven’t spotted it in regular or bulk grocery stores here so you might want to visit an indian/pakistani store to get it.
Ingredients (Makes 4 servings)
1/3 cup arhar/toor dal (pigeon pea lentils,husked & split )
1/3 cup masoor dal (red lentils,husked & split )
2 tbsp moong dal (golden lentils,husked &split )
3 tbsp finely chopped onion (I use red onion)
1/4 cup finely chopped tomatoes (I use Roma tomatoes)
1/4 tsp amchoor (dried mango powder, substitute with fresh lime juice to taste)
For Tadka (tempering)
4 tbsp ghee
1 tsp cumin seeds
2-3 whole dried kashmiri red chilies
1-2 garlic cloves, finely chopped
1/4 tsp red chilli powder (adjust to taste)
2-3 whole red chilies
The cooking time mentioned in this recipe are for split lentils. If you use whole lentils the cooking time could be more. Also keep in mind that you use either all split or all whole when choosing lentils for this recipe
Hing or asafoetida is a strong, aromatic spice available both in crystal and powdered form. It aids digestion & is used more often than not in indian cooking, also a little goes a long way. It gives a unique flavor to dal but can be skipped if you do not have it.
If you are vegan, use any oil in this recipe instead of ghee. Coconut oil might not be a very good choice since the spice selection in the recipe does not go great with it but you can use any neutral oil.
Thoroughly wash all the lentils under running water 2-3 times. Drain and transfer the washed lentils to a pressure cooker and add 3 cups of water. Let soak for 10 minutes. Add chopped onion, tomatoes,garlic, ginger(if using), hing, ghee, turmeric and salt. Put on the lid and pressure cook the lentils on medium heat for 1 whistle (This cooking time will depend on the quality of lentils, so adjust). Take off the heat and let sit on the counter till the pressure releases out of the cooker.
If you do not have a pressure cooker, use a heavy bottomed pot with lid and cook the lentils for around 30- 40 minutes or till completely tender.
Once you open the lid, add amchoor to the dal. With the help of a whisk or a spoon, thoroughly mash the lentils so that they are creamy. If you like a thinner consistency of dal, add a cup or more of water.If you add extra water, return to the stove and let simmer for another 5-7 minutes on medium heat.
While the dal is simmering, make the tadka. In a small sauce pan, heat up the ghee. Add the cumin seeds and let crackle. Also add the whole dried chillies and let them turn darker in color. Lower the heat and immediately add the garlic and let it cook for 30 seconds or so taking care that it does not burn.(Tadka can become very hot very quickly, take care that you act fast so that nothing burns.) Put off the heat and add the red chili powder. Immediately add this tadka to the simmered lentils and close the lid so that the aroma infuses. Let sit undisturbed for 10-15 minutes.
On 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 busyÂ 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.
ThereÂ wasÂ is a take out restaurantÂ 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 tikkaÂ on to the slender iron bars, and some makingÂ rumali rotiÂ (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.
When we went to Delhi last year, I made sure that the husband tastes the food from there. I remember we ordered garlicyÂ naan, butter chicken andÂ tandoori chicken for home delivery. Its been quite a while and we still talk about the meal from thatÂ 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 aroundÂ – of celebration, of laughter of cheerful Sunday meals around the table.
This recipe Â took me quite a few attempts to get together. In India,the tandoori is more charred and blackish in appearanceÂ Â 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).
8Â chicken drumsticks Â (my package weighed total 2Â lb, you could use any dark meat cut)
1/2 tsp redÂ chilli powder or cayenne (adjust to tolerance)
10 black peppercorns
2 black cardamom, seeds only
1Â green cardamom, seeds only
8Â 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 tbspÂ garam masala
1.25 tbspÂ chaat masala
2Â tspÂ kashmiriÂ chilli powder (this lends the color,not the heat)
1/4 tsp turmeric powder
pinch of fresh grated nutmeg
scant pinch ofÂ ajwainÂ seeds
1 tbspÂ ghee,Â melted and cooled
1 tsp salt (or to taste)
1/2 tsp good quality saffron threads (optional)
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.
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.
Chaat MasalaÂ 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 orderÂ onlineÂ Â or buy at indian/pakistani store. It keeps well for almost a year and can be used in salads, roasted vegetables or meats etc.
You can make theÂ tandooriÂ 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.
I recommend not using lean or boneless cuts like chicken breast for makingÂ tandooriÂ because the high heat of cooking will immediately make the poultry chewy. You could use whole boneless thighs though.
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 theÂ the black peppercorns, cardamom seeds, cloves and cinnamon in mortar & pestle.Place them into the blender. Add the cashews, yogurt,ginger, garlic,Â garam masala, chaat masala, kashmiriÂ chilli powder, turmeric, nutmeg,Â ajwain,Â ghee,Â saffronÂ and salt to the blender.Blend everything very very well till a smooth paste is formed. Refrigerate this paste forÂ 30Â 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 refrigeratedÂ 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 Â (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
Spice 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 rajmaÂ (kidney beans)-chawal(rice). Quite similar to the warming pot roast, we pretty much savorÂ this dish every otherÂ Sunday afternoon in the house followed by a long nap which by all means isÂ the necessary element of the brunch ritual. This north indian kidney beansÂ curryÂ is spicy and comforting, all of you who love beans andÂ a side of carbohydrate (potatoes/rice) would know how addictive it can get, just few minutes into eating.
When IÂ 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 mindÂ 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 spontaneousÂ memories when I am all by myself in the house. It’s a warm feeling – nostalgic & bitter – sweet at the same time.
When 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 uncomplicatedÂ 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 greensÂ here), why not? I personally like to serve it alongside paneer bhurji, rounding off our punjabi meal.
If 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 westÂ do not cook like how indiansÂ cook at home. I donâ€t know how this piling on of the fat started.The way rajma masalaÂ is made in rural, punjabi homes is a far cry from the overbearing use of butter and cream, it is homely andÂ essentiallyÂ what true Indian food is like. That said, stay clear of butter pool and make this kidney bean curry -Â Â delicious, healthy & comforting!
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
1 black cardamom
1Â tejpattaÂ (indian bay leaf)
1/4 heaping cumin seeds
small twig of cinnamon
1/2 tsp oil
1/2 tsp salt
1/2Â tbsp grated fresh ginger
1-2 fresh Thai green chillies, whole or slit (adjust to tolerance)
For the Sauce
5Â tbsp mustard or olive oil
1/2 cup finely chopped onions
2Â 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 tspÂ amchoorÂ (dry mango powder)
1/4 tspÂ garam masala
1/2 tspÂ kasuri methiÂ (dried fenugreek leaves)
Cooking the beans
NoteÂ – Skip this step if using canned beans, add the whole spicesÂ listed underÂ 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 recipeÂ will notÂ turnÂ 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,Â 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 startsÂ peeling offÂ from few of them but the shape is intact. You could cook the beans open inÂ on stove topÂ till tender for approximately 45-50 minutes.
Once the beans have cooked, pick up the cloves, cardamom, cinnamon,Â tejpattaÂ and discard. Transfer the cooked beans and stock to a bowl and mix in the gingerÂ 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 mediumÂ 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 tillÂ golden brown. About 6-8 minutes. Reduce the heat to low and add the tomatoes next along with chili, coriander,turmeric andÂ amchoorÂ powder. Cook thisÂ masalaÂ on low heat till the oil starts separating from the mix along the sides of the pan. About 10-12 minutes.Â 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 theÂ masalaÂ 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 theÂ garam masalaÂ &Â kasuri methi.Â 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.
Over 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 curryÂ 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. SheÂ 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 theÂ 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 partyÂ 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.
I remember how growing upÂ we would not eat much of seafood from April to August since these summer months were categorized as theÂ 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’Â 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!
I 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.Â The use of tomatoesÂ 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.
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)
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.
I used fresh roma tomatoes in this recipe so didn’t feel the need to add any souring agent (like lemon juice orÂ amchoorÂ /dry mango powder), you could add them at the end of cooking if you feel that the sauce needs some tart.
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.Â
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.
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.