Appetizers/Snacks · Brunch · Indian Curry/Stew · Indian Streetfood/Indo Chines · Rice Dishes

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

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

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

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

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

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

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

 Printable Recipe

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

Ingredients (Serves 4-5)

For the Roasted Chivda (Flattened Rice)

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

For the Spiced Peas

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

Method

Roast the Chivda

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

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

Make Spiced Peas

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

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

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

Put off the heat, add fresh lemon juice.

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

Thank you for stopping by!

Stay Spicy.

 

Appetizers/Snacks · Brunch

Hot & Tangy Pan Fried Fish (Chatpati Macchi )

Sinfully Spicy - Tangy Pan fried FishGrowing up, we ate ridiculous amounts of fish. Friday was precisely the day to 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 at 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-headed heated & humorous bargains. The regulars, obviously had a better chance compared to everyone else to snatch an unbeatable discount.

On each visit, I saw my dad, inquiring 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 seafood infornt of him. After good fifteen minutes or so of this (almost) wordless conversation, just looking at  each other, soft smiles and the owner came out with his  best offer. In less than ten minutes, we were headed back home, walking hand in hand, thinking about fish meals later in the day.

Sinfully Spicy - Tangy Pan fried Fish

Sinfully Spicy -Marinated fishThis 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 shopping in the bazaars, much to the disappointment of mum who thinks I have kind of lost my skills.

Sinfully Spicy - Tangy Pan fried Fish (Chatpati Macchi)Eating fresh water fish is another agenda when visiting. Mom’s fish curry with in season rohu(carp) or fried fish with 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.

Sinfully Spicy - Tangy Pan fried Fish (Chatpati Macchi)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 recipe relies on warm flavor of ginger, sharp garlic and the grassy heat of green chillies along with a tang from vinegar & chaat masala to  give the required acidity as well added notes of  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.

Sinfully Spicy - Marinated for Tangy Pan fried Fish (Chatpati Macchi)

Printable Recipe

Ingredients (Serves 2)

  • 1 lb fish, cleaned( I use Tilapia, I asked my butcher to cut in into 4 thick pieces. Or use ready to use thick fish fillets)
  • scant pinch turmeric powder
  • 3 garlic cloves, roughy chopped
  • 2 inch fresh ginger shoot, roughly chopped
  • 1-2 Thai green chillies (adjust to tolerance)
  • 1.5 tablespoon oil (grapeseed or canola)
  • 1/2 teaspoon dijon mustard (or use bottled kasundi sauce)
  • 1/4 tsp roasted cumin powder
  • 1/2 tablespoon chaat masala (homemade or store bought)
  • 1 teaspoon 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

Notes –

  1. If you do have chaat masala, add 3/4 tablespoon fresh lime juice and 1/4 teaspoon smoked paprika to the marinade.

Method

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 listed except 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 some chaat masala 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.

Indian Curry/Stew

Stir fried Arbi (Taro Root)

Sinfully Spicy: Stir Fried Arbi (Taro root)I could go on and on about my love for vegetarian dishes and fresh produce, but there are certain things 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 were deep down in the memory, their taste lingering in my mind every now and then as the seasons came and went. Arbi or colocasia or taro root belongs to that category.

Sinfully Spicy: Stir Fried Arbi (Taro root)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 while that small pile of the arbi infront of her was prepped for dinner. Once the plump tubers were diced, who ever, amongst the women in the family was taking dinner making forward was instructed to use copius amounts of amchoor(dry mango powder) while 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.

Sinfully Spicy: Stir Fried Arbi (Taro root)

Sinfully Spicy: Stir Fried Arbi (Taro root)

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 covered arbi tucked inside a grumpy cardboard box in the corner. Oh my! I notched a little closer, one touch between my palms and in a blink I knew they were perfectly ripe and ready to come home with me.

Sinfully Spicy: Stir Fried Arbi (Taro root)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.

Sinfully Spicy: Stir Fried Arbi (Taro root)Printable Recipe

Ingredients (Serves 2-3)

  • 1 lb arbi (taro root)
  • 3 tablespoon mustard oil
  • 1/4 heaped teaspoon ajwain (carrom seeds)
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoon hing (asafoetida powder)
  • 1-2 green chillies (optional)
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon amchoor (dry mango powder or squirt fresh lemon juice at end)
  • salt to taste
  • Chopped cilantro – for garnish
  • Sprinkle of chaat masala (optional, to taste)

Notes

  1. Grease your palms liberally with oil or wear gloves when handling raw taro root. It could be quite itchy without.
  2. 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.

Method

Using the peeler, peel off the skins of the 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 with ajwain, cumin,green chillies and hing powder.Immediately add the arbi and stir around to coat the batons in oil. Sprinkle the red chili powder and amchoor. Also add the salt. Stir again to combine.

Reduce heat to low, cover the pan and let cook for 12-15 minutes till the arbi is soft but not mushy.

On high heat, saute for 1-2 seconds.

Sprinkle with cilantro. Serve.

Indian Curry/Stew

Coconut Milk Chicken Curry

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

Sinfully Spicy: Chicken in Coconut Milk Gravy

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

Sinfully Spicy: Chicken in Coconut Milk Gravy

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

Sinfully Spicy: Chicken in Coconut Milk Gravy

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

Sinfully Spicy: Chicken in Coconut Milk Gravy

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

Printable Recipe

Ingredients (Serves 2-3)

For Chicken Marination 

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

For the Gravy

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

Notes –

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

Method

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

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

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

Reserve the remaining spice rub.

Making the Curry

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

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

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

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

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

Garnish with few curry leaves and serve with warm rice.

Indian Curry/Stew · Lentils

Dal Makhani – Creamy Lentils



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

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

Sinfully Spicy - Dal Makhani (Creamy Lentils)

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

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

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

Sinfully Spicy - Dal Makhani (Creamy Lentils)

Ingredients  (Makes 3-4 servings)

Cooking the Lentils

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

For the Baghaar (Tempering)

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

Method

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

Stove Top Method 

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

Slow Cooker Method 

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

For the Tempering 

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

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

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

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

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

Enjoy & Thanks for stopping by!

Appetizers/Snacks · Breads/Flatbreads · Brunch

Methi Ke Parathe (Fenugreek Leaves Flatbread)



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

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

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

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

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

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

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

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

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

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

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

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

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

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

Ingredients (Makes 8)

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

Notes 

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

Method

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

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

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

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

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

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

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

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

Serve warm with pickle, curries, salad or raita.

Brunch · Indian Curry/Stew · Indian Streetfood/Indo Chines

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

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

Long railway journeys.Picnics.Lunch.Festivals.Breakfast.Street Side Eating.Snacks.Dinner. Name the occasion and ‘poori‘, this deep-fried,unleavened bread has been my companion. Thin, thick, staining fingers with oil, flavored with ajwain(carrom seeds),crispy yet soft – this little puffy bread  has been a steady thing in our kitchen, bringing us comfort and gluttony(sigh!).I could trade saturday pancakes for these, for they will bring the same deliciousness to the table.

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

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

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

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

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

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

Jhol Poori is a combination which makes an appearance atleast once a month in our house if not more. In my mums house, this is typical Sunday breakfast. While I knead the dough, the pressure cooker hisses and the potatoes boil inside. My mom always always cooked aloo John in ghee and I do the same, the taste is so amazing. If not, you can use normal cooking oil to make it. A quick tempering with simple aromatics-pungent hing(asafoetoda),smoky cumin & turmeric hit the hot ghee along with tomatoes, green chillies & ginger, awkwardly crumbled potatoes join the pot, simmer for under twenty minutes or so and done. While traditionally jhol is a term used for much thinner, almost water like consistency, we like ours on the thickish gravy side, just go stingy on the amount of water that you add, everything else remains the same.

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

Deep fried puffed flatbreads made with whole wheat atta. These are best served with a spicy aloo curry.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 8 pooris

Ingredients

  • 1.5 cup atta (durum wheat flour)
  • 2-3 tbsp oil for dough
  • 1/2 tsp salt
  • 1/2 tsp ajwain
  • room temperature water
  • Oil for deep frying

Instructions

  • In a wide dish or large bowl, mix flour, salt, oil and ajwain. Mix well to combine.
  • Adding little water at a time, start kneading. I used a little over 1/2 cup of water. Add water slowly until there is no dry flour and then bring together and knead using your knuckles and fingers until smooth for about 8 minutes or so until the dough appears smooth and is firm to touch. The dough should not be soft.
  • Cover with damp flour and rest for 20 minutes.
  • Divide into equal portions.Roll each portion between palms to make balls(about the size of a lime).
  • Set about 2 inches of canola oil  for deep frying to heat up in a kadhai or in a dutch pot.
  • Keep a a little oil nearby. 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 do not 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 more.
  • Once the oil is hot, fry rolled pooris 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 to 45 seconds. Drian fried pooris on paper towel. Serve.
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Aloo Jhol/ Hing Vaale Aloo

A spicy potato curry usually served with pooris. These potatoes are cooked without onion or garlic and spiced with ginger, hing and cumin seeds in a tomato based sauce.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Servings: 4 servings

Ingredients

  • 4 medium boiled potatoes
  • 3 tbsp ghee or cooking oil
  • 3/4 tsp hing powder
  • 2 tsp cumin seeds
  • 1 inch fresh ginger, minced
  • 3 green chili, slit
  • 1.5 tbsp coriander powder
  • 1 tsp turmeric powder
  • 1/2 tsp hot red chili powder, adjust to taste
  • 2 large tomatoes, chopped fine
  • 1 tsp salt
  • 1/2 tsp amchoor (dry mango powder)
  • 1.5 tsp garam masala
  • 1.5 cup water, or as needed
  • Chopped cilantro

Instructions

  • Peel the potatoes and using your hands light crush them into random pieces. Set aside.
  • In a cooking pot, warm up the ghee on low medium.
  • Once ghee is hot, add hing and then crackle the cumin seeds. Next add the ginger and green chillies together and saucer10-15 seconds.
  • Next, add the powdered spices – coriander, turmeric and red chili powder to the pot. Ad 2 tbsp water so that the spices don't burn. Saute the spices in ghee for 2 minutes or so till you smell a nice aroma.
  • Net add the tomatoes and sauce them for 4 minutes or so until you see ghee bubbles separating on the sides.
  • Add the potatoes now, sprinkle salt, mix well and sauce themfor 2-3 minutes with tomato and spices.
  • Add the water next and let come to a boil. Once boiling, reduce heat to low and let simmer for 20 minutes or so. Halfway, open the lid and mash a fe potatoes using back of the spoon, this helps in thickening the curry.
  • Switch off the stove and add the amchoor and garam masala. Mix and let rest for at least 20 minutes. Reheat, garnish with chopped cilantro before serving.
Appetizers/Snacks · Indian Streetfood/Indo Chines

Vegetable Manchurian



Sinfully Spicy - Vegetable Manchurian #indochineseIf 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 places 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 a compulsory side of fruit beer for late lunches.

Sinfully Spicy - Vegetable Manchurian #indochinese

Sinfully Spicy - Vegetable Manchurian #indochineseHaving said that, indeed my appreciation for this ever so popular indo chinese dish stems from those days. Mum hardly made it, for cooking indo chinese at home is slightly redundant when you are living in India because (almost) always you will end up comparing  it with that fantastic taste from the sloppy joints at street side. So while the hotspots around the city are to be held responsible for  my insatiable  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 chicken in hot garlic sauce or fried rice, talk gobhi manchurian or spicy schezwan noodles,by the end of the first couple of  months here, I started getting there, developing recipes with 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 accepting the fact that the restaurants here just do not get it(or we like to think so),it was exciting to see those similar tastes turning on our meal tables from our own kitchen.

Sinfully Spicy - Vegetable Manchurian #indochineseWhen you make indo chinese, besides ingredients, bring along a lot of patience to the cutting board. Spend the late afternoon mincing garlic and chopping ginger.Shred those carrots and cabbage finer than you think you would need, sniff and taste that mix of soy sauce with coriander & turmeric 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 eating 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 option but then you are not eating fried chicken so its kind of okay.You know what I mean, right?After all, its veggies!

Sinfully Spicy - Vegetable Manchurian #indochinese

Sinfully Spicy - Vegetable Manchurian #indochineseVegetable Manchurian is a widely popular dish of the indo chinese genre. It is nothing by vegetable dumplings in a  ‘Manchurian’ sauce. Do not confuse the origins of  ‘Manchurian’ sauce – it definitely has nothing to do with that region in South East Asia. Creatively put together by chinese who lived in eastern parts of  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 – 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.

Sinfully Spicy - Vegetable Manchurian #indochinese

Ingredients (Serves 4)

For the Manchurian Sauce

  • 1/2 tbsp dark soya sauce (I use Ching’s brand)
  • 2 tbsp chilli- tomato sauce (I use Maggi Hot & sweet)
  • 1/2 tsp honey
  • 1.5 tsp cornstarch +4 tbsp water
  • 1 tsp toasted sesame oil
  • 2-3 tbsp cooking oil
  • 1/2  tbsp fresh ginger, chopped
  • 2-3 small green chili (use any mild/hot variety)
  • 5-7 garlic pods, chopped
  • 1/4 cup chopped scallions, white parts
  • 1/4 cup chopped red onion
  • 1/2 tsp coriander powder
  • 1/4 tsp black pepper powder
  • 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 – chopped scallions(green parts), ginger, chopped green chillies

For the Deep fried Vegetable Balls

  • 1 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  cup finely chopped green beans
  • 1 small green chilli, minced
  • 1 tsp fresh ginger, minced
  • scant 1/2 tsp Salt
  • 4 tbsp all purpose flour
  • 2 tbsp cornstarch
  • Oil for deep frying

Method 

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 & black pepper powder next, stir for 10 seconds and then add the soya sauce mix made earlier.Stir for a minute or so and then add the stock. Simmer for 2-3 minutes  on medium-high heat 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 the vinegar to the wok and stir everything well.Remove from heat and add the fried vegetable balls 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 to 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.

Notes :-

  1. Use any vegetables that you like (just do not use potato)coz trust me after frying they will anyhow taste good.
  2. 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.
  3. Substitute dark soya sauce with tamari (for vegan)
  4. Adding tomato – 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.
  5. The sauce can be made 2-3 hours in advance. Just fry up the vegetable balls and serve when you want to.
  6. If you forsee leftovers, store the sauce and vegetable balls separately. Toss them together just when you want to serve.

Enjoy & Thanks for stopping by!

Indian Curry/Stew

Murgh Korma – Chicken in Cashewnut & Cream Sauce



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

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

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

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

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

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

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

Ingredients (Serves 2-3)

Marination

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

For the Sauce

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

Notes

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

Method

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

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

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

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

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

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

Garnish with chopped cilantro and serve.

Rice Dishes

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



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

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

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

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

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

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

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

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

Ingredients (Serves 3)

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

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

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

For the Pulao(Pilaf)

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

Method 

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

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

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

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

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

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

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

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

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

Pomegranate Raita (Spiced Yogurt)

Ingredients (Serves 3)

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

Method

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