Growing up, we ate ridiculous amounts of fish. Friday was precisely the day toÂ turn to our local fish monger, who proudly called a dimly lit, dilapidated tiny room as his shop but boasted of best quality fish in the neighborhood. The place smelled of salt and sweat and was choked with buyers most part of the day. There was the owner and two helpers who sat atÂ the back corner of the room, cleaning and cutting fish at a constant pace, hardly lifting their heads to see what was going on around them. They did not talk to each other or exchange glances, those expressionless faces often left me wondering as to what their motivation could be to come to this job everyday. Anyhow, the owner solely dealt with each customer and maintained level-headedÂ heated & humorous bargains. The regulars, obviously hadÂ a better chance compared to everyone else to snatch an unbeatable discount.
On each visit, I saw my dad, inquiringÂ the price of one variety more than a couple of times, smirking, looking at him and then quickly pointing to some other variety in few minutes,repeating the process with all the seafoodÂ infornt of him. After good fifteen minutes or so of this (almost) wordless conversation, just looking at Â each other, soft smiles and the owner came out with his Â best offer. In less than ten minutes, we were headed back home, walking hand in hand, thinking aboutÂ fish meals later in the day.
This is usually a way of life in India. Bargaining. Close association with store owners and vendors, knowing a little more than usual about them, discussing with them, arguing with them, saying the hardest, listening the heartiest, it is often enjoyable and seldom effortless. After living in States for all these years, everytime I go to India, I vouch to put forward my best foot when out strolling and shoppingÂ in theÂ bazaars, much to theÂ disappointment of mumÂ who thinks I have kind of lost my skills.
Eating fresh water fish is another agendaÂ when visiting. Mom’s fish curry with in season rohu(carp) or fried fish withÂ surmai. This spice rubbed pomfret is another favorite and so is this mustard laced light fish curry. You could get an idea from all these recipesthat I have already shared here about how serious my love is for all seafood.
I am really lazy when it comes to cooking just for myself. If it’s not buttered toast or scrambled eggs for lunch,this quick, pan fried fish is what you will find me pampering myself with for the past couple of months. It is pretty simple and fast to put together and differs completely from another pan fried fish I have posted earlier. This recipeÂ relies on warm flavorÂ of ginger, sharp garlic and the grassy heat of green chillies along with a tang from vinegar & chaat masalaÂ toÂ Â give the required acidity as well added notes of Â heat. I pan fry the fish in virgin mustard oil, you need to try fish cooked in it to know how awesome it tastes but olive oil will work fine too. Also, broccoli or zucchini is my preferred side with seafood, however you can serve some rice pilaf or lentils too.
1/2 tablespoon chaat masala (homemadeÂ or store bought)
1 teaspoonÂ garam masala
1.5 tablespoon distilled white vinegar
1/2 teaspoon red chilli flakes (adjust to taste)
1.5 or 2 tablespoon rice flour (or as needed)
salt to taste
Mustard Oil ( or grapeseed/canola oil)to cook
chopped cilantro, lime wedges to serve
If you do haveÂ chaat masala, add 3/4 tablespoon fresh lime juice and 1/4 teaspoonÂ smoked paprikaÂ to the marinade.
Pat the fish completely dry using paper towel or kitchen towels.Sprinkle with turmeric and set aside.
Meanwhile, using your mortar and pestle, smash the garlic, ginger and green chillies to a coarse paste.
In a medium bowl, add this paste along with all of the ingredients listedÂ exceptÂ the rice flour to form a marinade.Rub the fish with this marinade. Let sit refrigerated for atleast 30 minutes or not more than 1 hour.
When ready to cook, set the fish out of the refrigerator.
In a heavy bottomed, wide pan (I use my cast iron) , heat up 1-2 tablespoon of oil on medium. Mix the rice flour 1/2 tablespoon at a time with the fish. The liquid in the marinade and from the fish should be enough to moisten the rice flour. We are not looking for any batter or flour dredging here. The flour will scantly stick on the fish here and there. If you feel that you have added too much flour, use 1-2 tablespoon of water. If you feel that the marinade is still runny (this will depend on the variety and water content of the fish), add more rice flour.
Pan fry the fish on medium low heat in a single layer, flipping midway to brown on both sides. It took me about 3 minutes per sides. (If your fish cut is thicker, it will be more time to cook and vice versa).
Sprinkle with someÂ chaat masalaÂ and red chili flakes as soon as the fish is cooked, if you would like (depending on how tangy or hot you like)
Sprinkle chopped cilantro on top. Serve immediately with lime wedges, steamed broccoli or choice of steamed vegetables, rice pilaf or lentils.
I could go on and on about my love for vegetarian dishes and fresh produce, but there are certain thingsÂ from my growing years that I stopped cooking after coming to the States for I was unable to find the ingredients. Add to that list a few varieties of squashes, jackfruit and some tropical fruits.No, I am not complaining but there are few dishes from the childhood years that wereÂ deep down in the memory, their taste lingering in myÂ mind every now and then as the seasons came and went. Arbi or colocasia or taro root belongs to that category.
A starchy vegetable that is reminiscent of the afternoons spent with badi mummy (my grandmother) in the house verandah, below the small window with green frame that opened into the kitchen. While the loo(loo is a strong, hot and dry summer afternoon wind which blows over the plains of north India) gushed outside, seated on the takhat (a wide wooden bench) she constantly greased her palms with strong-smelling mustard oil,the knife too whileÂ that small pile of the arbiÂ infront of her was prepped for dinner. Once the plump tubers were diced, who ever, amongst the women in the family was taking dinner makingÂ forward was instructed to use copius amounts of amchoor(dry mango powder) whileÂ cooking it. A side of warm dal tadka(tempered lentils) with rice, a hot pickle and one of the most satisfying, light vegetarian meal was put together in under an hour.
There are more than one way I have eaten this root growing up, but necessarily in savory preparations. Never saw a sweet prepared with it, quite unlike the way it is used in the rest of south asia – in making puddings and ice creams or even candy.I thronged our asian grocers almost every weekend until last week I spotted these hairy skinned, mud coveredÂ arbi tuckedÂ inside a grumpy cardboardÂ box in theÂ corner. Oh my! I notched a little closer, one touch between my palms and in a blink I knew they wereÂ perfectly ripe and ready to come home with me.
This recipe today is very simple, very less ingredients and really you can taste the sweet gummy tuber in this preparation. You would need to get ajwain (or carrot seeds) though, they lend an amazing flavor which enhance the unique taste as well as aids in digestion of this vegetable. A sprinkle of chaat masala and squirt of fresh lemon juice at the end is one of my favorite ways to dress it up.
1/4 teaspoonÂ amchoorÂ (dry mango powder or squirt fresh lemon juice at end)
salt to taste
Chopped cilantro – for garnish
Sprinkle of chaat masala (optional, to taste)
Grease your palms liberally with oil or wear gloves when handling raw taro root. It could be quite itchy without.
Finish the dish with some sour element, dry mango powder (amchoor) as in the recipe, vinegary or fresh lime/lemon juice. Sometimes, the cooked vegetable can itch the throat. But not to worry. The sour element only adds to the taste.
Using the peeler, peel off the skins of theÂ arbi. Wash under running water. Completely dry with a kitchen towel. Slice length wise into half. Cut batons from each half.
Heat up the oil in a saute pan on medium. Temper the oil withÂ ajwain, cumin,green chillies andÂ hingÂ powder.Immediately add theÂ arbiÂ and stir around to coat the batons in oil. Sprinkle the red chili powder andÂ amchoor. Also add the salt. Stir again to combine.
Reduce heat to low, cover the pan and let cook for 12-15 minutes till theÂ arbiÂ is soft but not mushy.
I did not know of the husband’s liking for south indian flavors until we got married. It made quite a sense for someone who spent good four or five years of his college life in theÂ southern city of Madras (now Chennai). The hostel canteenÂ served some mean regional delicacies,he fondly recollects. My mom made a few vegetarian south indian dishes at home Â but those were mostly the general south indian favorites popular all over India –uttapams (savory rice pancakes),upma(breakfast porridge) ,gun powder, coconut chutneys,dosasÂ (rice crepes) and idlis(steamed rice cakes)Â to name a few. If you follow me on Instagram, you would have seen me making south indianÂ dishes sometimes.
After our wedding, I saw the husband ordering south indian take outs more often than not. He would enjoyÂ those strongly spiced,super hot curries, smelling of coconut and mustard. So, over all these years I have developed a few recipes of south indian style curries, suited to our taste.Spicy, hot and with distinct flavors,these are the recipes I can bank upon when looking for something different on our dinner table.
I usually serve plain rice and a refreshing salad with such curries, however you could do some vegetables like this asparagus-peas stirfry with coconut or a simple dal(lentils)
I do not have stories to connect toÂ this recipe today. It is not the food of my childhood. It is not something I grew up with. I do not claim that this curry belongs to some particular region of southern india,we like it in our homes and call it “south indian chicken curry”. My husband sampled it and asked me to put it up here, because this is a journal of our day today favorite foods.
The curry is quite spicy, take my word for it.I use hot dried red chillies, seedsÂ and all and grind them with strong pungent, spices like fenugreek, mustard seeds and black peppercorns.You would need to visit indian grocer for things like curry leaves, which lend a distinct aroma and flavor to this curry. There is no substitute for them but you can skip them if you do not get. It is quite good even without them.
2-3 tablespoon tamarind pulp (use less if using store-bought, see notes)
10 fresh curry leaves, roughly chopped
3/4 cup to 1 cup thick coconut milk (depending on how creamy and pronounced coconut taste you want)
Salt to taste
Store bought tamarind pulp is quite concentrated, tart and very salty. Use discretion when adding it.
I would not recommend using “light” coconut milk, as it makes the gravy very watery. Go for the thick, creamy one.
Marinating the chickenÂ (This can be done up to a day in advance)
In a small sauce pan, add the 1 tablespoon oil and heat it up on low. Add all the ingredients except chicken and salt to the oil and lightly roast the spices till you smell a nice aroma. Do not let them turn brown. Let cool once roasted.
Grind the roasted spices coarsely. In a large bowl, add the chicken pieces, sprinkle salt and half the quantity of this spice rub, combine so that chicken is coated in spices, cover and let marinate refrigerated for at least 4 hours or overnight(preferably).
Reserve the remaining spice rub.
Making the Curry
Thirty minutes prior to cooking, take the marinated chicken out of the refrigerator and let sit on the counter.
In aÂ kadhai(indian wok) or a large pot with lid, heat up the 4 tablespoon oil on medium high.Once the oil is hot, add the onions, garlic and green chillies to it. Saute and cook the onions for 8-10 minutes until they are golden brown. Add the bay leaf,cardamom, cinnamon stick and sauce for 10-12 seconds till you smell an aroma.
Next, add the marinated chicken to the pot, add salt, turmeric and stir around so that chicken pieces start to coat in the onions and garlic. Once you see that the chicken pieces have started to brown on the edges,cover the pot and let the chicken cook in its own juices until about 80% cooked, about 15-18 minutes(note that this time will depend on the cut and size of chicken pieces).
Add the reserved spice rub, ginger, curry leaves and tamarind paste next and stir around to coat the chicken. Cover and let cook on medium low for another 8-10Â minutes until the chicken is almostÂ cooked.If at any point you feel that the chicken is sticking to bottom on the pot, add a splash of water
Uncover, reduce the heat to low, and add the coconut milk to theÂ kadhai.Â Do not stir immediately. Let the coconut milk combine on its own. Check and adjust the salt. Stir very gently and let simmer for 5 minutes or so.
Garnish with few curry leaves and serve with warm rice.
I remember that many mornings at my badi mummy’s (grand mother’s ) house opened with a warm bowl of sooji halua, a ghee laden dessert made with toasted semolina and milk, speckled with grains of woody black cardamom. In fact,it would not be exaggerating to say that the strong,nutty aroma of toasting sooji filling the air of the house sometimes managed to pull me out of the bed early,especially on the lazy weekend mornings. With half closed eyes, I headed straight to the verandah where we usually ate breakfast . Sometimes, there were cups of chai and warm bowls of halua already waiting to be eaten, many times, the eating had to wait a bit longer, for it took a extra while to roll and deep fry pooris to go along. Yes halua – poori is exactly what I am talking about here, an immensely carbohydrate loaded meal but at the same time so comforting. Those the days when you could eat as much as you wished to.The variety of foods at our mealtimes were many.An amazingly beautiful thing in the house that I grew up in, a tradition that instilled in us the virtue of sharing and caring.In those times, childhood could absorb so much sugar, oil and calories. Much unlike now when a bowl of halua will push me a step closer to long naps during mid day, I remember playing around the aangan (back yard) for hours. Semolina is quite a popular flour of choice when baking cakes in indian homes.There were a couple of sweet as well as savory cakes that my mother baked for us using it.Most of the cakes were steamed inside the pressure cooker(for she did not own an oven then) and they came out pretty awesome.In contrast to the sugar syrup drizzle that I used in my recipe, inspired by arabic desserts, the pressure cooker cakes from my childhood were really moist and soft.They didn’t need any glaze, drizzle or makeup, as mum says. This cake is full of flavors from those days of sooji halua eating mornings.The ingredients are very few and the condensed milk and nutty almond meal makes it a lot, lot better than the actual dessert. It is quite a dense cake and a small portions will instantly make you feel full. I would really recommend not skipping that sugar syrup to cut down the sweet else it may taste dry.I do not soak the cake in entire quantity of the syrup and save some to drizzle just when serving. It keeps the cake moist just when you are about to enjoy it. You can substitute any nut powder of choice here and make it. Also, I found that this cake travels and packs really well,once it cools down completely and you cut the slices, they can be packaged for lunch boxes, care packages and on the go snacks.Serve with black or green tea. Printable Recipe
Ingredients (Makes a 9″ round)
1 no 14oz sweetened condensed milk can
10 tablespoon unsalted butter, melted + more for the cake pan
1/2 cup +1 tablespoon whole milk, room temperature
1 teaspoon baking powder
1 + 1/3 cup coarse semolina (not the instant,quick cooking kind)
1+1/3 cup almond meal
1 teaspoon green cardamom powder (from 5-6 pods)
1/3 cup raw almonds for top (optional)
For the Sugar Syrup
10 tablespoon crystal sugar (I use raw)
6 tablespoon water
1/4 teaspoon green cardamom powder (from 2-3 pods)
I use ready made almond meal, if you plan to make your own, do not crush the blanched almonds to a point that they release their oils.Let there be a coarse sandy texture.
This cake does not rise much. So if you want a high rise cake, use a smaller dish to bake it.
For the Cake
Preheat oven to 350 F. Butter and flour a 9 “X 2” round cake pan. I use parchment paper lining for easy handling.
In a large bowl, mix whisk together condenser milk, melted butter, milk and baking powder to smooth slurry. Add semolina and almond meal to it along with cardamom powder. Mix together to combine to a smooth batter. Do not over mix.
Transfer the batter to the cake pan. Scatter the raw almonds on top. Bake for 35 minutes or so or until a skewer comes out clean and the edges are nice and golden brown.
Once the cake is baked, take it out and drizzle liberally with the sugar syrup (recipe below) while still warm.
I sometimes, reserve 1/4 cup or so of the syrup to be used for instant moistening when serving the cake (optional)
Let cool completely. Slice and serve.
For the Sugar Syrup
While the cake is baking, in a small sauce pan, combine the sugar and water. Cook for 10-12 minutes on low medium heat until the sugar dissolves and the syrup has thickened a bit. Put the stove off and add cardamom powder to the syrup.Keep the syrup warm. Drizzle the warm syrup on the cake as soon it comes out of the oven.
You know I have madeÂ these lentils quite a few times in last months.We cooked and we ate, my instagram feed has showcasedÂ 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 cookerÂ to work (or the slow cooker if you want) because I have included both methods in the recipe.
Dal 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,Â itÂ 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.
In our house and indian culture in general, when people host dinners, hospitality is showcased by servingÂ something away fromÂ the usual home meals.It is one of mom’s signatureÂ recipe.It’s one of the recipes which sheÂ 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 ingredientsÂ come naturally to her, she didn’t pick a measuring spoon if I tell you the truth.
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 isÂ 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 &Â kasuri methiÂ (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 Â crazy family.
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 roastÂ 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.
IngredientsÂ Â (Makes 3-4 servings)
Cooking the Lentils
1/2 cup whole blackÂ uradÂ dalÂ (lentils)
2 tbsp red kidney beans
2Â tbspÂ ghee
1 tbsp finely chopped ginger (from 1/4″ piece)
1 fat garlic clove, chopped
1Â tejpattaÂ (bay leaf)
1/2″ cinnamon stick
1 black cardamom (skip if not available)
1/4 tspÂ hingÂ (asafoetida powder)
3-4 cups water
1/2 tsp salt
For theÂ BaghaarÂ (Tempering)
Â 1 medium onion (~yield 1/2 cup when blended )
3/4 teaspoonÂ cumin seeds
2 largeÂ tomatoes (~yield a little more than 1/2 cup when blended)
1/2 teaspoon red chilli powder (or cayenne, adjust to taste)
2″ fresh ginger shoot, finely chopped
2Â teaspoonÂ kasuri methiÂ (dry fenugreek leaves, available at indian grocery stores )
1/4 teaspoonÂ garam masala
1/4 teaspoonÂ amchoorÂ (dry mango powder or squirtÂ fresh mime juice at the end of cooking)
1/8 teaspoon freshly ground nutmeg
2-3Â tablespoon butterÂ
2-3 tablespoons heavy cream (or more depending on how creamy you want, optional)
Cilantro to garnish
Cooking the lentilsÂ Â (This can be done a day ahead)
Stove Top MethodÂ
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 2-3Â whistles, then reduce to low and let cook for about 15-20 minutes. Put off the stove and then let the pressure release. OpenÂ the pressureÂ Â cooker lid and with the help of a spoon, pick and discard the bay leaf, cinnamonÂ 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 MethodÂ
Add the cooked beansÂ 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, cinnamonÂ 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 TemperingÂ
While the lentils are cooking, fire roast the onion and tomatoes. Roast them till the skins are charred. I use a smallÂ perforated panÂ but you can roast them on the stove directly. Once roasted,let cool and Â 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 orÂ 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 Â garlic. Saute for another 30 secondsÂ 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 3/4Â 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 theÂ kasuri methi, garam masala,Â nutmeg, butter and heavy cream (if using)Â 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 withÂ rotisÂ (flatbreads).
You know there is a thing about simple things in life. ManyÂ 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 dishÂ 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, a collection of our favorite foods.
Talking 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 thisÂ 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.
Must have been the month of February.On this short trip to DelhiÂ where days pass by in a blink,I made it a routine to accompany mom to the weekly monday bazaarÂ in our neighborhood. A sabzi bazaar (farmer’s market) which I had been visiting after a decade but still couldÂ 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, colorfulÂ spices,handmade pottery and fragrantÂ marigold flowersÂ on display.AnÂ idyllic time,with spring in full swingÂ 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.
You know with such recipes, no two people will have the same way of making them. This is how I make my versionÂ with basic pantry spices, tomatoes, garlic and lots of kasuri methi(dry fenugreek leaves)Â at the end. It pairs well withÂ steamed basmati riceÂ â€“Â dal tadkaÂ and a side ofÂ mango pickle.You could also wrap it up inÂ triangleÂ parathasÂ (flatbread) and green chutney forÂ a hearty lunch.The recipe is vegan & gluten free friendly.
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 (~1/2 cup when chopped)
2 fat garlic cloves, finely chopped
1/2 teaspoon cumin seeds
2 tomatoes (~3/4 cup when finely chopped)
1Â teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 teaspoonÂ amchoor (dry mango powder, or substitute with fresh lime juice at end)
3/4Â 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
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.
You can cut the peppers any way you want as long as you cut the potatoes the same way.
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.
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.
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 letÂ 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 theÂ 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.
I love hot,straight from the griddleÂ flatbreads.With a dollop of butter and chai (tea) on side, the taste is better thanÂ the bestÂ foods around. Growing up, in my badi mummy’s (grandma)Â house, winters were a season for parathas of all sorts.On few days we would just feed onÂ stuffed parathas for dinner with home churned white butter and pickled vegetables.It was a simple meal, yet very satisfying. My grandmother used to make parathasÂ with dough kneaded just when it was time to roll the bread,sometimes stuffing the stretchy, gluten layers with shredded mooli (daikon)Â or spiced crumbled cauliflower, and, a lot of timesÂ with the winter greens mixed in to hide but form a robust & flavorful dough. All the greens and vegetablesÂ came from the house grown patch, of whichÂ I have talked about a lot in my previous posts.On daysÂ when theÂ power was out, she would igniteÂ angithis (small clay containers of fire) in the verandah,repeatedly waving old newspapers in front of the glowing coal pieces. If the potatoes were plenty from the yard, they were put as it is inside the gusto of the brazier. We sat around the heated fire,wrapped in sweaters and shawls,our faces lighted by the flickering candles,soaking warmth of the burning charcoal, chit chatting and tearing bites from the fresh made hotÂ parathas. A few potatoes were taken out, smashed with fork, a drizzle ofÂ ghee, salt & chill powder and a rustic side was ready.With each morsel,wafted a aromatic steam smelling of garlic, fenugreek and warm spices. Many winter evenings were spent like this, no invertors or generators, a pre convenience era you would say.
MakingÂ rotisÂ orÂ parathasÂ is such an everyday thing for me. I make flatbreads of some kind each single day, it never feels like a chore, it is such a happy routine. I fail to understand when people say its too much work.They say when you love something you embrace it as joy. Maybe because I am used to it that I secretly enjoy it or I cook because I care.If you have dough in the refrigerator,its a matter of minutes to get the bread together.
The approach of spring season is usually indicative of the end ofÂ methiÂ season.To me it leaves behindÂ a similar departed feeling of sorts when fresh tomatoes start vanishing at the knock of fall. I loveÂ methiÂ leaves, I am addicted to them, sometimes I specially go to the store just to pick them, they are part of our weekly menu- they are so flavorful, addictively bitter and so good for you. I am yet to spot freshÂ methiÂ leaves in non- indian grocersÂ here in the States so you will have to make a visit to indian grocery to get these.However, few of my friends compare its taste to fresh watercress sometimes.I haven’t tried the substitution but this recipe can very well be used for any kind of greens you like – think finely shredded rainbow chard, think tucson kale or think good ol’spinach (the cooking variety).
I rollÂ the flatbreads both as triangles as well as well in the usual circle shapes. The triangle one needs more oil to be brushed inside layers and definitely comes out much more soft & flaky.You can refer to a previous post on step by step for makingÂ triangleÂ paratha. The husband prefers those. But you could do any way. Circles or triangles – they taste awesome!
These methiÂ parathas are so easy to make.Throw everything together and knead the dough.They are soft, flaky and packed with taste and nutrients. Let the dough sit in the refrigerator for no more than aÂ day or two and make them to go along with meals or just enjoy rolled up like a cigar all on its own with a cup of chai. I would recommend making them before this winter season goes away.
Ingredients (Makes 8)
1.5Â cup packed fresh/frozenÂ methiÂ (fenugreek leaves, see notes on other greens that can be used)
1.25 cupÂ attaÂ (whole wheat flour)
1/3Â cupÂ besanÂ (fine chickpea flour)
a generous pinch ofÂ hingÂ (asafetida powder)
1/8 tspÂ ajwainÂ (skip or substitute with celery seeds)
heaping 1/4 tsp turmeric powder
3-4 tbsp neutral oil
1Â tbsp finely chopped onion
1 scallion(spring onion) stalk, green & white parts finely chopped
3Â fat garlic cloves, finely chopped
1 tbsp fresh ginger, finely chopped
2 tbsp finely chopped fresh cilantro
2-3 green chillies, finely chopped (adjust to taste)
1/3 tsp salt
1/2 cup – 3/4 cup water (or as required, see recipe)
Canola Oil for griddle frying (about 2 tbsp perÂ paratha)
You can refer to a previousÂ postÂ on triangleÂ parathaÂ on how to shape the flatbreads.
If you want to rollÂ parathasÂ in circles, refer to previousÂ postÂ onÂ rotisÂ on how to do that.
If you do not get freshÂ methiÂ leaves in the area you live,look for the freezer aisle. They stock frozen methi there. You can use that in this recipe after thawing it and squeezing excess water out.
ImportantÂ :- Make small batches of this dough.Its gets sticky and soft as it sits and the vegetables start leaving water from the salt. I do not keep it for more than 2 days. The taste changes after a couple of days. You can half the recipe if you want.
This recipe can very well be used for any kind of greens you like – think chard, think tucson kale or think good ol’spinach (the cooking variety).
Pick theÂ methiÂ leaves from stems. Discard the stems and wash theÂ methiÂ leaves under running water so that all the dirt is washed away.Â Rinse the leaves well. Drain them completely.You don’t need to dry them out but ensure that the are not watery. Use a paper towel if needed. If you are using the frozen variety, squeeze water from the leaves and finely chop theÂ methiÂ leaves. Set aside.
In a wide dish orÂ paraat, mix together flours,Â ajwain,Â hingÂ and turmeric. Start adding oil a tablespoon at a time and working in the flours to incorporate. Add the choppedÂ methiÂ leaves next along with onions,scallions, garlic, cilantro, ginger and green chillies. Mix together.
Add little water at a time and knead to a smooth dough. As the flourÂ absorbs water,it will start clumping up into a ball.Continue to add water till all the dry flour becomes wet, your hands will be mighty messy but the flour willÂ come together.Remember not to add too much water at a time.Use your knuckles to flatten the doughÂ out and then pull it all together towards yourself, using your palm & fingers, then knead again with knuckles to flatten out. Knead this way (flatten and bring together) repeatedly forÂ 7-8Â minutes. At any point you feel that the flourÂ is tight or drying out, add a light splash water (but not too much)Towards the last 1-2 minutes of kneading, use both hands to knead for a very smooth & elastic dough (this will work up the gluten really fast). Once the dough looks and feels really really smooth, cover with a kitchen towel and let rest for (not more than) 20-25Â minutes.Â Keep in mind not to make a very loose dough because as it sits, it will turn softer and sticky.Â Once kneaded, let rest for 15-20 minutes.
If you are not planning to makeÂ parathasÂ right away, place the dough into an air tight container with lid and refrigerate.
When ready to makeÂ parathas, uncover and divide into equal portions.Â Take each dough portion betweenÂ palms of your both hands and roll to make as smooth balls as possible. Flatten the balls. GetÂ some looseÂ attaÂ on to the dish. Its time to makeÂ roll!
Roll and cover each ball in the looseÂ attaÂ and place on a smooth rolling stone or pastry board or kitchen surface. Flatten out lightly on edges using tips of your finger. Using a rolling-pin, start rolling the dough to a flat circle.Dust the board as and when required when rolling. Initially, you will need to dust moreÂ but it will get easier as you continue.Using a rolling-pin, roll the ball into a circle 2.5â€³ in diameter. Brush a littleÂ ghee/oil on the rolled out circle.After brushing theÂ ghee, fold into a semi-circle.Brush theÂ gheeÂ on the semi-circle and fold again to form a triangle.Sprinkle the top with more flour and carefully with the help of rolling-pin, roll out until its 1/8â€³ thick.Â Note: While you are rolling out, you will need to flip over, dust flour etc and be gentle to keep the shape intact.You will not get a neatÂ triangle shape but thats how it is.
Spread someÂ oil on the heatedÂ tawa/griddle.Carefully lift the rolled out dough with your hands and place on theÂ tawa.Let cook for 2 minutes on medium heat and then flip over using a spatula.Using a spoon,spread 1 tablespoon oilÂ thoroughly on the first side while the second side is cooking.Flip again and repeat brushing oilÂ on the second side.Cook both sides till you see small brown specks and smell the aroma of cooked dough. In some cases theÂ parathaÂ will fluff up while cooking.Dont worry you did a good job if that happens. Be careful of the escaping steam though.
Once cooked & golden brown on both sides, remove from griddleÂ using a spatula & transfer to cooling rack to cool slightly so that they donâ€t become soggy , later you store them in a box lined with dry cloth or paper towel.
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 fingersÂ with oil, flavored with ajwain(carrom seeds)or not,crispy, soft – this little puffy bread Â 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.
Poke your finger to puncture that crispy skin on top, bloated from the heat of deep-frying and chew on it.Â Combine it with a spicy potato slurry or jhol and you have an overdose of carbohydrates,but, trust me you couldÂ 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?
A hot cup of chai,Â staleÂ poorisÂ slathered with chutney or pickles rolled into a cigar in hand is how enjoy it the most but traditionally poorisÂ 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 curryÂ 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.
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 potatoesÂ 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 crumbledÂ 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.
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)
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.
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. Â 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 withÂ tejpattaÂ & 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 &Â 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.Â 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 orÂ jeeraÂ rice.
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
In a ‘paraat’ or wide dish, mix flour, salt and ajwain. Adding little water at a time, knead until smooth, 1â€“2 minutes to make a stiff dough. You can refer to step – step method on kneading rotidough 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 donâ€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 friedÂ pooriÂ to paper towels to drain. Serve hot.
While 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.
However, 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).
Wiki 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.
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)
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
1/2 cup water
1/2 tsp powdered jaggery (or light brown sugar, adjust to taste)
In case you do not get tamarind pulp, bump up the vinegar quantity to 4 tbsp.
Fresh curry leaves are not substitutable. Even though the recipe dosent remain the same, you can skip if you do not get.
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.
If there has to be a dish that I overindulged on during college days, it has to be Manchurian – chicken, cauliflower, vegetable, dry, gravy, sweet,spicy, salty, you name it and I would raise both my hands. With that extra cash at the end of the month, saved from pocket-money each week, I, along with few other girls could be found in all sorts of street side placesÂ in and around the college or hopping onto public transport to far away Dilli Haat.There would be plates of greasy noodles, lightly crispy vegetarian(or not) deep fried dumplings coated in spicy manchurian sauce, gossip, laughter, half-finished assignments and aÂ compulsory side of fruit beer for late lunches.
Having said that, indeedÂ my appreciation for this ever so popularÂ indo chinese dish stems from those days. Mum hardlyÂ made it, for cooking indo chinese at home is slightly redundant when you are living in India becauseÂ (almost) always you will end up comparing Â it with that fantastic taste from theÂ sloppy joints at street side. So while the hotspots around the cityÂ are to be held responsible for Â my insatiable Â appetite towards indo chinese, I never made it at home, it was only after I moved to States some five years back that I tried recreating it at home. Take chickenÂ in hot garlic sauce or fried rice, talk gobhi manchurian or spicy schezwan noodles,by the end of the first couple ofÂ Â months here, I started getting there, developing recipes withÂ the memories of how they should taste in my head and trying to replicate that inside the super hot wok. The fact that the husband shares my love for indo chinese fare and we kind of got tired of consuming overly sweet chili chickens & hakka noodles tossed with snap peas & broccoli (yikes!) and acceptingÂ the fact that theÂ restaurants here just do not get it(or we like to think so),it wasÂ exciting to see those similar tastes turning on our meal tables from our own kitchen.
When you make indo chinese, besides ingredients, bring along a lot of patience to the cutting board. Spend the late afternoon mincing garlic and choppingÂ ginger.Shred those carrots and cabbage finer than you think you would need, sniff and taste thatÂ mix of soy sauce with coriander & turmericÂ and shy away from de seeding those hot chillies, coz boy is this one spicy cuisine or what?This vegetable machurian recipe has stayed in my kitchen for few years now. I often make it on non-meat eatingÂ days or when I have a stash of miscellaneous vegetables that need to be used up right away. I would not say that deep-frying them is the best optionÂ but then you are not eating fried chicken so its kind of okay.You know what I mean, right?After all, its veggies!
Vegetable Manchurian is aÂ widely popular dish of the indo chinese genre. It is nothing by vegetable dumplingsÂ in aÂ Â â€˜Manchurianâ€ sauce. Do not confuse the origins of Â â€˜Manchurianâ€ sauce â€“ it definitely has nothing to do with that region in South East Asia. Creatively put together by chinese who lived in eastern parts of Â india for centuries, just imagine it to be an amber-colored, tangy and mildly sweet but hot sauce with hints of indian spices. Indo chinese is what it is due to typical indian condiments â€“ I make it a point to use the brands from indian store for the authentic taste. However, you can confidently do few a substitutions (see notes ) and use your pantry to try this recipe.
Ingredients (Serves 4)
For the Manchurian Sauce
1/2 tbspÂ dark soya sauce (I useÂ Chingâ€sÂ brand)
1 tsp red chilli powder (or cayenne, adjust to tolerance)
3/4 cup to 1 cup stock (vegetable or chicken, don’t use water)
1 tbsp white vinegar (or to taste)
For Garnish â€“ chopped scallions(green parts), ginger, chopped green chillies
For the Deep fried Vegetable Balls
1Â cup finely chopped cabbage
1/2 cup very finely chopped cauliflower
1/2 cup grated carrot
2 tbsp finely chopped scallions
1/4 cup finely chopped green bell pepper
1/4 Â cup finely chopped green beans
1 smallÂ greenÂ chilli, minced
1 tsp fresh ginger, minced
scant 1/2Â tsp Salt
4Â tbspÂ all purposeÂ flour
2 tbsp cornstarch
Oil forÂ deep frying
Making the Manchurian Sauce
In a small bowl, whisk together soya sauce, tomato-chilli sauce & honey. Set aside. In another bowl, mix cornstarch & water and let stand.
In a wok/pan , heat up the oils to smoking hot. Add chopped garlic, green chillies & ginger and cook for 1 minute or till you smell the aroma. Next add the chopped scallions (white part) & red onion and cook for 2-3 minutes or till light brown in color. Add the coriander &Â black pepperÂ powder next, stir for 10 seconds and thenÂ add the soya sauce mix made earlier.Stir for a minute or so and then add the stock. Simmer for 2-3 minutes Â on medium-high heatÂ or till you see bubbles on the sides.Add the cornstarch mix to the wok. Reduce the heat to low and let everything simmer for another 2-4 minutes till the sauce starts to thicken.
Next, taste & adjust the salt in the sauce. Add theÂ vinegar to the wok and stir everything well.Remove from heat and add the fried vegetable ballsÂ to the pan. Dont stir too much with spoon at this point.
Garnish with chopped green scallions & serve immediately.
Making the Vegetable Balls
In a large bowl, mix together all the chopped vegetables. Add salt, mix(do not squeeze) and let sit for (not more than) 10 minutes. Add the all-purpose flour and corn starch next and gently mix together. If you feel that the mixture is on a dry side add a tablespoon or so of water (ideally you will not be needing it since the vegetables leave water from sitting in salt).
Heat up 2-3 inches of oil in a frying pan on medium high. Shape into small lime size balls and add toÂ the frying pan, Make sure that the oil is not too hot(else the balls will remain raw from inside) or too low (else they will scatter in oil). Fry, turning on all sides to golden dark brown
Drain the fried vegetable balls on a paper towel before adding to sauce (recipe above).
Serve immediately with noodles or fried rice.
Use any vegetables that you like (just do not use potato)coz trust me after frying they will anyhow taste good.
You might be tempted (like me) to use food processor to chop the vegetables but trust me it makes them watery. I recommend chopping them with knife.
Substitute dark soya sauce with tamari (for vegan)
Adding tomato â€“ chilli sauce adds extra heat. I get this sauce from indian stores. You can use just plain tomato ketchup or add mix of sriracha & tomato ketchup for a sweet, spicy tangy flavor to the sauce.
The sauce can be made 2-3 hours in advance. Just fry up the vegetable balls and serve when you want to.
If you forsee leftovers, store the sauce and vegetable balls separately. Toss them together just when you want to serve.