Indian Vegetarian & Vegan

Fish in a Light Mustard Sauce

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

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

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

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

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

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

Ingredients (Serves 2)

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

For the Sauce

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

Notes 

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

Method

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

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

Aam Pana – Green Mango Drink

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

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

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

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

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

Ingredients (Serves 6-8)

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

Method

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

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

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

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

Chill thoroughly and serve with ice and mint leaves.

Enjoy and Thanks for stopping by!

Indian Streetfood & Indo Chinese · Indian Vegetarian & Vegan

Chole Paneer

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

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

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

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

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

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

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

 

Breakfast Dishes · Indian Streetfood & Indo Chinese

Green Chili & Garlic Noodles With Eggs

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipeWhen I posted the pictures of these noodles on Instagram, a few of you asked for the recipe. Well,to be true these are such a casual thing in my kitchen on days when I am a lazy ass to cook that I never cared to put together a recipe. There is hardly any fixed way I make these noodles because in real, I toss them together with any kind of vegetables, protein or spice mix I can lay my hands on from the refrigerator or kitchen cabinets. However, they always leave us wanting for more. I always end up telling myself to-make-a-larger- batch-next-time.The leftovers are better than freshly made,something so typical with asian flavors. I don’t even remember how and when these became a regular in our kitchen, but now they are usually a mid-week dinner and lunch the following day. For the last few of times I am noticing that our little girl is reaching out for a couple of strings so I make a chili and soy sauce free version for her. Looks like these are slowly lining up to be a family favorite.

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipe

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipeYou know the thing about noodles – thin or thick, whole wheat or buckwheat, stringy or tubular, hand pulled or knife cut, I have hardly met anyone who doesnt like these little carb packs. There is no denying the versatility with which they marry vegetables, meat, seafood and soak up any kind of sauce you toss them with.Most of the time you will find me mixing them with a tomato based sauce loaded with spices which is a typical example of the kind you will find on indian streets.

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipeI kept it really simple and quick in this one. It hardly takes 15-20 minutes for the dish to come together.The garlic and fresh green chillies are the star flavors here and a touch of garam masala rounds it up with a spicy note. Sometime I add shredded roasted chicken or sautéed shrimp but mostly quick scrambled eggs. You could serve this alongside gobi manchurian and chicken in hot sauce or just as it is.

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipe

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipe

Printable Recipe

Ingredients (Serves 2-3)

  • 5 oz noodles (I use Ching’s brand but any egg noodle will work)
  • 1/2 tsp toasted sesame oil
  • 1 tsp oil
  • 5 garlic cloves
  • 3 Thai bird chilies (adjust to tolerance)
  • 1/2 cup thin sliced red onions
  • 4 scallion stalks (green & white part chopped separately)
  • 1.5 cups shredded vegetables (I used cabbage, carrots, green/red bell pepper)
  • 3 tbsp sunflower oil (Use any neutral oil)
  • 1.5 tsp dark soy sauce
  • 1/4 tsp garam masala
  • 1/2 tsp fresh ground black pepper
  • 1-2 tsp white vinegar (adjust to taste)
  • Salt to taste

For the Eggs

  • 4 eggs
  • 1 teaspoon oil
  • Salt & black pepper to taste
  • 1 tsp fresh cilantro, very finely chopped

Method

Cook the noodles as per package instructions. Drain, wash with cold water and rub thoroughly with both & 1 tsp regular and sesame oils and set aside.

While the noodles are cooking, you can prep the vegetables and chop the onions.Also using your mortar & pestle coarsely grind the garlic. Slit and half the green chilies or finely chop them depending on the heat level you prefer.. You could seed them if you like.

Beat the eggs thoroughly and add the salt, pepper and cilantro.In a small pan, heat up 1 tsp oil and on very low flame, cook the eggs stirring continuously. The eggs should be cooked such that they are not loose or runny.Set aside in a small bowl.

In a wok, heat up the oil to medium high. Take off the heat,add the garlic and slit green chilies.Cook for 20-30 seconds till you smell a nice aroma (this is important) and see blisters on chili skin and they crackle. Take care not to burn the garlic.

Return the wok to the stove and add the sliced onions and white parts of the scallions. Cook for 2-3 minutes on medium high till the onions begin to soften but do not brown. Add the vegetables to the wok and a pinch of salt. Saute for another 2-3 minutes till the vegetables are lightly coated in oil and soften a bit.

Next,reduce the heat to very low, add the noodles to the wok along with green parts of scallions, soy sauce, garam masala and black pepper. Toss well so that the noodles are coated well. Check the salt and adjust. Let cook for 1-2 minutes till the noodles are just warmed through. Put the stove off. Add the vinegar and the cooked eggs.

Toss well and let sit for 20-30 minutes if possible else serve right away.

Enjoy & Thanks for stopping by.

Indian Vegetarian & Vegan

Mushroom Matar – Mushroom & Peas Stirfry

Sinfully Spicy - Mushroom Matar (peas) Stirfry01

Mushrooms rarely made an appearance at meal time during my childhood years so I don’t even remember how and when I started liking them. The then winter vegetable, it was overly price and named fancy. There was this white  puffy vegetable that had hit the vegetable market and no one cared about it for a while.They say it’s a kind of fungi – could be poisonous, the rumor went viral.

I still remember how small button mushrooms were cooked with just shelled, sweet tasting winter peas(matar) & gently simmered in a tomato base. In no time we sat down to scoop the stir fry with fresh-off -the skillet triangle parathas. They were mellow, meaty and pleasantly chewy. The hints of spices, just perfect to balance the natural sweetness & adding the correct depth of flavor to offset their blandness.

Sinfully Spicy - Mushroom Matar (peas) Stirfry02

Weekday lunches are quite rushed for me, you will usually find me decking up the lunch plate from  what’s in the refrigerator.With a toddler who wants to explore every cabinet in the house and has to be constantly watched,I barely cook something elaborate for myself. On some days its lentils re- tempered & served with pickled vegetables or leftover chickpeas curry with a side of yogurt. Sometimes, I treat myself to quickest scrambled egg (bhurji) with flatbreads on the side.

Sinfully Spicy - Mushroom Matar (peas) Stirfry

Even after trying hard for years, I could never get my husband to like mushrooms.That leaves only me in the house who eats them.Sweet & spicy,this mushroom & pea stir fry is few of those things that I make just for myself for a quick lunch. You could buy pre sliced, cleaned mushrooms and make it extra fast.

Sinfully Spicy - Mushroom Matar (peas) Stirfry033

Many versions of mushroom matar use heavy cream or nut paste for a rich version or may a times water is added to make it sort of a curry but I have always liked this dryish stir fry than gravy. I really like how the tomato base coats the mushroom keeping them perfectly moist and adding hints of acidity.If you cook the tomatoes properly, they almost taste like a chunky ketchup like (if you know what I mean).

Sinfully Spicy - Mushroom Matar (peas) Stirfry04

Ingredients (Serves 2)

  • 8 oz mushrooms
  • 1/2 cup peas (fresh or frozen)
  • 3 tbsp oil
  • 1/3 cup onions, finely chopped
  • 1 fat garlic clove, finely chopped
  • 1 large tomato, finely chopped (yield about 3/4 cup)
  • 1-2 Thai green chillies, chopped (adjust to taste)
  • 1/2 tsp fresh ginger, minced
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/4 tsp red chili powder (adjust to taste)
  • 1/4 tsp amchoor (dry mango powder, substitute with fresh lemon juice to taste)
  • salt to taste
  • pinch of sugar
  • Generous pinch of kasuri methi (dried fenugreek leaves, crushed between palms)
  • Chopped Cilantro – for garnish

Clean the mushrooms and slice them. If using frozen peas, thaw them. Set aside.

In a pan/wok/kadhai, on high, heat up the oil to smoky point.Reduce the heat to medium & add the chopped onions & garlic. When the onions start to soften & turn lightly brown, add the chopped tomatoes, green chilies, ginger, turmeric, coriander,amchoor and red chili powder to the kadhai and turn heat to medium-low. Let the tomatoes cook down and soften, cook this masala till you see oil separating on sides. At this point turn heat to medium high & add the sliced mushrooms. Also add pinch of salt. Cook the mushrooms till the are tender. They will slowly release their water and start to shrink in size. I used white button mushrooms & it took they approximately 6-8 minutes to cook. The time will depend on the variety of mushrooms you are using. Once the mushrooms are sweaty and have shrunk in size, add the peas,adjust the salt, sprinkle the sugar and also add the kasuri methi .  Cover for 5 minutes on medium – low heat and let cook.

Garnish with chopped cilantro. You can also squirt little lemon juice/vinegar if you like. Serve immediately.

Enjoy and Thanks for stopping by!

Appetizers & Snacks · Indian Non Vegetarian

Murgh (Chicken)Tikka

Sinfully Spicy - Murgh(Chicken) Tikka

Spicy, smoky and succulent – you could hardly go wrong when these define the dish you make.Bites of chicken grilled to perfection and instantly sprinkled with chaat masala for that much-needed tang and served immediately. I cannot think of a better appetizer or a side to fragrant rice pilaf. If you think healthy, skip the carbs and serve over a bed of greens and you are good to go.

Sinfully Spicy : Garlic,Chilies& Mint

When cooking chicken, I make sure not to skip the marination part – it does wonders to the otherwise plain poultry. Hours of marination in yogurt and spices not only makes the chicken morsels tender but packs them with so much flavor. I always plan leftovers because these are excellent tucked inside a wrap with some green chutney (or hot sauce), mayo and few fresh veggies.

Sinfully Spicy - Murgh(Chicken) Tikka

It would be false if I told you that I grew up eating home cooked chicken tikka. Every now and then when we had family dinners, tikkas of all sorts were ordered from a barbecue take out place near to our house. In India, home delivery is so common and free if you live in the same area as the restaurant. The tikkas came wrapped in layers of aluminum foil, still warm from the tandoor (clay oven).There used to be pink hued pickled pearl onions, lime wedges and chutney to go along the smoky bites.At times,it did not matter to transfer the contents on to a dinner plate, just spread open the foil and everybody helped themselves – a really informal way of entertaining if you may think so.

Sinfully Spicy : Spices

Tikka (meaning chunks or pieces) is an extremely popular street food back home. All kinds of marinated vegetables, paneer as well as meat and poultry are available readily for a take away or a quick mid evening snack by the road side.

However, these are not to be confused with Chicken Tikka Masala, a spicy curry from the indian subcontinent which could definitely use a tikka like these simmered in sauce. You would find a lot of recipes of making tikka in India, each using almost the same spices in varying quantities.I am sharing what I make every now and then with all kinds of herbs & an essential dollop of ghee that goes into the marinade.

Sinfully Spicy - Murgh(Chicken) Tikka

Sinfully Spicy - Murgh(Chicken) Tikka

Morsels of chicken marinated in yogurt and fresh ground spices and then grilled to perfection. You could use the same marinade for paneer tofu or with vegetable chunks.

Ingredients (Serves 2-3)

  • 1.5 lb boneless, skinless chicken thighs 
  • 1 tbsp fresh lemon juice
  • 3 garlic cloves, minced
  • 1/2 tsp minced fresh ginger
  • 1/2 tsp salt

For the marinade

  • 3 tbsp thick plain yogurt
  • 1 green cardamom
  • 1 tsp coriander seeds
  • 1/2 tsp black peppercorns
  • 1/8 tsp fenugreek seeds
  • 1/2″ cinnamon stick
  • 2 cloves
  • 1/4 tsp roasted cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp kashmiri chili powder (this gives the color, not the heat)
  • 3 tbsp chopped cilantro
  • 2-3 green chillies, finely chopped (adjust to tolerance)
  • 2 tbsp chopped fresh mint leaves
  • 1 heaping tsp kasuri methi, crushed between palms(dried fenugreek leaves)
  • 1 tbsp ghee 
  • salt
  • oil for brushing the grill top/skillet
Garnishes – Chopped Cilantro or mint, lime wedges, chaat masala.

Note –

  1.  You could use chicken breast too in this recipe. But I find that thighs turn out much more juicy and succulent.
  2. If you don not have all the whole spices mentioned above, trust your favorite tandoori spice powder & use it. Don’t skip the fresh herbs though.

Method

Clean and pat dry the chicken thighs. Cut them into bite size pieces. Rub with lemon juice, minced garlic & ginger,1/2 tsp salt and keep aside for 15 minutes.

Meanwhile, tip in cardamom,coriander,black pepper, fenugreek, cinnamon & cloves into your coffee grinder and grind to a (not too fine) powder. Mix this powder in a bowl with yogurt,cumin powder, turmeric, chili, cilantro, green chili, kasuri methi, ghee & mint leaves. Marinate the chicken with this and keep refrigerated for at least 8 hours (overnight is best).

Take the marinated chicken out of the refrigerator 1 hour prior to cooking. Sprinkle salt to taste before ready to grill. I use my stove top grill to cook them, however you can skew them and cook over outdoor grill.These cook very well over a cast iron skillet/tava. Cook the chicken pieces to perfection flipping regularly to cook on all sides.

Serve hot along side onion rings & green chutney.

Enjoy & Thanks for stopping by!

Indian Vegetarian & Vegan

Pindi Chana – Tea Infused Spicy Chickpeas

Sinfully Spicy : Pindi Chana, Tea Infused Spicy Chickpea Curry003

I don’t remember having Dora or Barbie themed birthday parties with perfectly frosted pretty cakes sitting in the center of the table waiting to be cut wearing those frilly birthday gowns. Yet, it was the most special day and definitely something I looked forward to for weeks.

I pretty much had a black forest cake for most of my birthdays, the indian version being a far cry from the  european marvel, still many of you who grew up in India in the 80s would know how we loved it. As with most indian families any kind of celebration meant lady of the house staying in the kitchen dawn to dusk, making one dish after the other.It started with special homemade samosas for breakfast and aromatic biryani or pilaf for lunch and the best was saved for dinner. Everything the rest of the family did whole afternoon was decorating the living room like a bride with those odd colored, mismatched paper ruffles & shimmering swirls, lacking in cohesion but strings of happiness & celebration running through them for certain.

Sinfully Spicy : Pindi Chana, Tea Infused Spicy Chickpea Curry001

It did not feel like a birthday unless guests had scooped spicy hot chole with yeasty, puffed bhaturas and gobbled down at least a few dozens of warm homemade gulab jamuns. Sometimes, dum aloo and moong dal ki goli were added to the menu but relishing that aromatic, earthy chickpeas curry is what my most fond birthday memory is made up of.You would wonder as to whats so special about chickpeas, but in our  house, chickpeas and other bean curries were limited to special occasions. Given that most of the indian kids I have known in my life LOVE chole-bhature, I was no different.

Sinfully Spicy : Pindi Chana, Chickpeas

Usually, I am not hell-bent on starting traditions in the family but the equation changes when food is involved. A couple of weeks back when we celebrated little A’s birthday, amongst those pink cupcakes & chinese food, I severely yearned to eat chole- bhature and missed the time when we sat in rounds on the floor with food loaded bhojanthaals set in front of us, laughter, greasy fingers and steam emanating from straight-out-the-wok fried bread. Suddenly, it made perfect sense to make chickpea curry for the two of us and relieve those moments for a while.

Sinfully Spicy : Pindi Chana, Tea Infused Spicy Chickpea Curry002

Pindi Chana is a spicy chickpea curry which gets its name from Rawalpindi (now in Pakistan) before India-Pak partition, where it originated.This curry is different from the regular chana masala in terms of the selection of spices and rich color from tea added during boiling the chickpeas.Don’t worry you will never taste the tea here,rather a very unique, earthy flavor,notable to this spicy preparation. Pindi Chana is a dry preparation of chickpeas  coated with the masala (sauce) and is best served with a bread, salad and pickle on the side.

Sinfully Spicy : Pindi Chana, Spices & herbs

Ingredients (Serves 2-3)

For Boiling the Chickpeas (skip this step if using canned chickpeas)

  • 1 cup chickpeas, raw
  • 1 no black unflavored tea bag((if you are using a mild tea variety, you can use 2 bags)
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp oil
  • 2 cups water
  • 1/2 tbsp chaat masala

For the Sauce

  • 4 tbsp mustard oil (or any neutral oil)
  • 3/4 cup tomatoes, chopped
  • 1.5 tsp grated fresh ginger shoot
  • 1 fat garlic clove
  • 1/4 tsp turmeric
  • 1-2 Thai green chilies (adjust to tolerance)
  • Salt to taste
  • Chopped Cilantro for garnish

Grind to a coarse powder

  • 1/2 tsp black peppercorns
  • 1 tsp cumin
  • 1.5 tsp coriander seeds
  • 2 dry red chillies
  • 1 tsp anardana (dried pomegranate seeds, use lemon juice/dry mango powder if you don’t have these)
  • 1 small black cardamom
  • 1/2 tsp kasuri methi(dried fenugreek leaves)

Method

Soak the chickpeas overnight in enough water.Drain and discard the water and transfer the chickpeas to your pressure cooker. Add tea bag, salt,soda, oil and 2.5 cups water and pressure cook for 4-5 whistles or till 95% cooked. Please adjust the cooking time & number of whistles depending on your variety of chickpeas. Once cooked, drain the chickpeas, discard the tea bag and reserve the stock. Mix with chaat masala and half of the ground spice powder with the chickpeas and set aside.

In a pot, heat up the oil to smoky on high heat. Take off the stove and add the chopped tomatoes to the oil. Also add ginger and garlic. Cook on medium heat till the tomatoes soften and you see oil separating on sides of the pot. At this point, add the turmeric and rest of the spice powder to the pan and cook for another 3-4 minutes till you smell a nice aroma. Add the chickpeas to the pot next with about 3/4 – 1 cup of reserved stock and green chillies. Taste and adjust the salt. Cover and let the chickpeas cook on medium low heat for 20-25 minutes or till they  are completely soft but not mushy.

Let sit for 1-2 hours before serving. The sauce will thicken up and develop flavors as the dish sits. When ready to serve, reheat and if you feel that they are too dry, add little bit of reserved stock, simmer again for 5-7 minutes and serve garnished with cilantro.

Serve with bhatura, warm tortillas, pita bread or naan.

Enjoy & Thanks for stopping by!

Indian Vegetarian & Vegan

Palak (Saag) Paneer – Spinach & Indian Cheese

Sinfully Spicy- Palak (Saag Paneer),Spinach With Indian Cheese001I think that one of the best palak paneer that I have eaten ever is the one prepared with home grown spinach from my grandma’s house. One from the vegetable patch which sprung to life with all sorts of greens under the winter sun. It was so thoughtful how our maali (gardener) was instructed to allocate square patches to vegetables.The cilantro, dill and mint which were used so very frequently throughout the day were sown first, followed by tubers and other root vegetables.To wade away the pests, every now and then badi mummy would keep a lighted incense amongst the large coarse leaves of the eggplant area.And it worked.Last few rows were the leafy greens & other delicate creepers, just so that you go towards them only when you need to.

Sinfully Spicy- Palak (Saag Paneer),Spinach With Indian Cheese002

There were the few aromatic methi (fenugreek greens) with its distinctive bitter sweet smell and the laal chaulai having smooth & shiny leaves.Then appeared the tender garlic & onion scapes which were plucked every now & then to accompany the lunch.As compared to these spinach rows were many and more sought after. During winters, spinach became a sudden favorite in the house, it was added to lentils, tossed in salads, made into fritters with evening chai or simply stir fried with garlic & potatoes.

Sinfully Spicy- Palak (Saag Paneer),Spinach With Indian Cheese003

The juicy, fleshy short stems reminding you how simple yet nourishing mother earth’s bounty can be. The mellow, soft taste of the organic leaves hardly needed a dash of lime juice and salt to become a perfect salad alongside dal – rice.Having eaten homegrown for so many years, that fresh taste is something hard to match with anything I cook from stores.

Sinfully Spicy- Palak (Saag Paneer),Spinach With Indian Cheese004

I was always the child who ate her vegetables. I cannot eat meat for more than two days in a week. I love vegetables and if I don’t eat them for a while,my body starts missing them. On days, when I cook rich & heavy foods for the husband which I am not much in a mood for, I treat myself to palak paneer. Slow cooked spinach gives the dish a beautiful green color and creamy homemade paneer add the perfect richness.This recipe uses very less spices & no cream/butter so that the delicate taste of spinach is not overpowered by them.

Sinfully Spicy- Palak (Saag Paneer),Spinach With Indian Cheese005

Ingredients (Serves 2-3)

  • 8 oz organic spinach
  • 2 – 2.5 cups water
  • 1-2 cloves
  • 4 tbsp mustard oil (or any neutral oil of choice)
  • 1/2 cup finely chopped onions
  • 1/4 tsp fennel seeds, finely crushed
  • 1/4 tsp cumin seeds, crushed
  • 1 fat garlic clove,minced
  • 3/4 cup tomatoes, finely chopped
  • 1/2 tsp coriander powder
  • 2-4 Thai green chillies (adjust to tolerance)
  • pinch of turmeric
  • pinch of cinnamon
  • 1.5″ fresh ginger shoot, grated
  • 1/2 tsp  kasuri methi (dried fenugreek leaves, optional but recommended)
  • 6 oz paneer, cut into cubes (store-bought or homemade)
  • 1/4 tsp sugar
  • Salt to taste
  • 1 tbsp heavy cream to finish off (optional)

Notes - 

  1. Use extra firm tofu in place of paneer and skip cream to make it a vegan recipe.
  2. You can lightly fry the paneer cubes in 1-2 tsp of oil before adding to the curry if you want.

Method

Add cloves to water and bring to a boil.Meanwhile, thoroughly wash the spinach leaves. Roughly chop the leaves if they are too big. Since I use baby spinach, the stems are tender, however you can pick the stems out if they are too hard.Once the water is boiling,turn off the heat & immediately add spinach to it.Let the leaves soak for 2-3 minutes and then drain. Reserve the liquid and transfer the spinach to food processor.Put in the cloves too. Pulse. I do not like to make a smooth puree however you can blend the spinach to desired texture. If needed, the reserved can be used liquid while blending.Set the blended spinach aside.

Heat up oil on high in a kadai or medium heavy bottomed pot.Once the oil is smoky, reduce the heat to medium & wait for 1-2 minutes. Add the chopped onions to it along with fennel & cumin seeds (in that order) and sauté  till the onions start to lightly brown.Next add the garlic, chopped tomatoes, coriander powder, green chillies, turmeric & cinnamon to the pot and keep on cooking on medium low heat till you see oil separating on the sides of the pot. This may take 8-10 minutes. Add the spinach, ginger, and salt to the pot and mix well. Also add 1/3 cup of reserved liquid. Let the spinach cook on medium heat for about 8-10 minutes and then reduce the heat to low. Let cook on low heat for least 20 minutes. The spinach will bubble a lot during cooking (you can put a lid) and you will need to stir it in between to avoid sticking to bottom. Also the spinach will change color to dull green and you will start seeing glisten on the sides of the pot. At this point, add the paneer cubes and kasuri methi (if using) to the pot along with reserved liquid (quantity depending on how runny you want the dish). Also add the sugar. Cover and let cook on medium low for another 8-10 minutes till the paneer softens.

Let sit for 1-2 hours before serving. When ready to serve, add the cream, reheat and serve alongside hot flatbreads, steamed rice & salad.

Enjoy & Thanks for stopping by.

Appetizers & Snacks · Salads & Soup

Warm Chickpea Chaat (Indian Salad)

Sinfully Spicy- Warm Chickpea Chaat/Indian Salad 001

Last weekend was eventful.We celebrated our little munchkin’s first birthday. I made her a smash cake and we also got an adult cake. Her reaction towards both the cakes was the same – she cried. I think the flickering candle frightened her. It’s so funny that they react completely different to how you think they might.

Sinfully Spicy- Ingredients, Warm Chickpea Chaat/Indian Salad 002

Sinfully Spicy- Tamarind(imli Chutney) Chaat

Taking advantage of fading winters, I made this warm chaat this weekend. The weather out here is not yet hot for a crisp cold salad & a bit too warm for soups, this chaat drizzled with imli (tamarind) chutney & tossed with fresh mint leaves perfectly fitted the onset of spring mood.We are huge fan of  textures and multiple flavors in food and that is what this chaat is full of.

Sinfully Spicy- Warm Chickpea Chaat/Indian Salad 002

In India, chaat is a savory preparation which can be categorized as street food. There are few base ingredients which essentially form part of chaat– chopped onions or grated radish/cucumber for crunch,chaat masala (tangy spice powder) for the pungency & heat, tamarind chutney adds that saucy, tart layer while the green chutney & cilantro (or any herb)add the much needed freshness.The yogurt adds the acidity as well as cools down the palate.These are usually the toppings without which a bowl of chaat is incomplete. However, you can pick or drop any as per your taste.Chaat could be layering of fried dough or diced up fruits cut up and mixed together.If you are looking for really heavy options then kachoris (stuffed fried breads) or aloo(potato) tikki are your choices.

Sinfully Spicy - Mint

I like how healthy and filling this recipe turned out. You can also use black chickpeas(kala chana) or mung sprouts in this recipe and it works fine. It can be served as a perfect appetizer as well as a side dish. All the prep work like boiling chickpeas, potatoes, making the chutney, chopping toppings etc can be done a day before and then its just tossing everything together. Sinfully Spicy- Warm Chickpea Chaat/Indian Salad 003

I soak raw chickpeas overnight and then pressure cook them in enough water with little salt and a tsp of oil. Drain the chickpeas and reserve liquid for use as stock.

Ingredients (Serve 2)

  • 1 cup boiled chickpeas (or use canned)
  • 1 medium potato, boiled, peeled & diced into bite size pieces
  • 2 tsp oil, any neutral oil of choice
  • 1/2 tsp cumin seeds
  • generous pinch of hing (asofetida)
  • 1/4 tsp garam masala
  • 1/4 tsp roasted cumin powder
  • 1/4 tsp salt
  • 1 tbsp fresh lemon juice (or to taste)

Other ingredients/toppings

  • Chopped onions – about 1/3 cup
  • Chopped tomatoes/ Grape tomatoes
  • 2 Thai green chillies (adjust to tolerance)
  • 1 tbsp chopped mint leaves
  • Black Salt/Kala Namak ( to taste)
  • Chaat Masala (to taste) (available online or at indian grocery stores)
  • Imli/Tamarind Chutney – 2 tbsp or to taste (recipe below)
  • Roasted Cumin Powder- to taste
  • Red Chilli Powder – to taste

You can add cucumber, grated radish, pomegranate seeds, sev, crushed papris etc to add more texture and crunch.

Method 

In a pan, heat up the oil. Add the cumin seeds and once they sizzle add the hing. Once you smell the aroma, add the chickpeas & potatoes. Also add the garam masala, cumin powder and salt. Toss around for 3-5 minutes till the chickpeas look shiny.Remove from heat & add the lemon juice. Mix well.

Transfer to a large enough bowl and add the listed toppings as per taste. Toss well and serve immediately.

Imli/Tamarind Chutney

I soak raw tamarind in warm water for 4-5 hours and then mash it until pulp is separated.Sieve the pulp into a bowl and discard the seeds and thick fibers. You can also use store bought but just keep in mind that its very salty & slightly acidic so adjust seasonings accordingly. 

Ingredients (Makes about 1.5 cups)

  • 1/2 cup thick,tamarind pulp(store bought or homemade)
  • 3/4 cup – 1 cup jaggery powder/granulated sugar (adjust quantity to your sweetness)
  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • pinch of hing (asafoetida)
  • 1 tsp red chilli powder (adjust to tolerance)
  • 1/2 tsp roasted cumin seed powder
  • 1/2 tsp kala namak/black salt [available in indian stores, else replace with normal salt, adjust to taste]
  • 1/4 tsp ginger powder
  • salt to taste
  • Up to 1/2 cup water ( you may or may not need it, usually not needed when using sugar instead of jaggery)

Method

In a small sauce pan, heat the oil.Once heated add the cumin seeds, as soon as the cumin starts to crackle, add all the ingredients listed above to the pan except water.Simmer the  for atleast 20 minutes till it starts to thicken. You can adjust water once the chutney has simmered. It will thicken more on cooling. Remove from heat, let cool, transfer to a container.

Let cool completely. This can sit for unto 3 weeks in a refrigerator.

Enjoy and Thanks for stopping by!

Breakfast Dishes

Namkeen Daliya -Savory Breakfast Oatmeal

Namkeen Daliya, Savory Breakfast Oatmeal001, Sinfully Spicy

I did not grow up eating sweet breakfasts. While a bowl of Mohan Meakins cornflakes soaked in honeyed hot milk was just for the weekends, buttered up parathas either stuffed with vegetables or rolled up with leftover curry from dinner were breakfast most of the week. The only sweet note to ours was that tall glass of cold, hand churned lassi which badi mummy (my grandma) prepared, sitting in the sun-lit veranda.

Namkeen Daliya, Savory Breakfast Oatmeal003, Sinfully Spicy

When she read too many health magazines, mom would make namkeen daliya for weeks. Refusing to eat it was not an option here, so after a while we adapted ourselves to relish it. That runny, warm daliya studded with vegetables was no less than a magic potion. Each day she added a different set of vegetables, lentils,nuts or beans but never forgot to top it off with a big dollop of ghee. It was her way of telling, I love you.

My mornings still start with a savory something and the sugar frenzy is reserved for the weekends.

Namkeen Daliya, Savory Breakfast Oatmeal002, Sinfully Spicy

 

‘Daliya‘ is hindi for dry or wet , sweet or savory porridge made with any kind of whole/broken grains - millet, wheat, oats, barley.

I was introduced to steel-cut oats few years back and was hooked instantly. In addition to the better nutritional facts, they were my foray into recreating recipes from childhood when I could not find indian style daliya. Steel cut oats, barley or bulgur wheat or any variety of robust grains is a better choice for this pilaf like recipe. I sometimes mix in buckwheat groats or quinoa too. If you want to use the indian style daliya, use the most coarse variety you can find.

Namkeen Daliya, Savory Breakfast Oatmeal005, Sinfully Spicy

This is an extremely delicious, diabetic friendly recipe since steel-cut oats have a far lower GI than the instant ones. The nutty oats with vibrant colored, crunchy vegetables lend it a rich texture and there could not be a better way to start your morning. Once made the oatmeal keeps good in the fridge for 1-2 days, either serve at room temperature or warm.

Wash it down with Indian Masala Chai or Indian Espresso Coffee. YUM!

Namkeen Daliya, Savory Breakfast Oatmeal004, Sinfully Spicy

Printable Recipe

Ingredients ( Serves 2-3)

  • 1/2 cup steel-cut oats
  • 2 tbsp quinoa
  • 1 tsp olive oil
  • 1/4 tsp salt
  • About 1.5 cup of water (or as required to cook the oats)

For the Oatmeal

  • 3 tbsp olive oil
  • 1/2 tsp cumin seeds
  • 1/2 cup green peas
  • 1/2 cup corn
  • 1/2 tsp minced fresh ginger
  • 1-2 Thai green chillies (adjust to tolerance)
  • 1/4 cup cauliflower florets, cut very small
  • 3/4 cup tomatoes, diced small
  • 1/2 cup cabbage, fine shredded
  • 1/4 cup bell peppers, cut into small batons
  • Cooked oats & quinoa (from above)
  • Fresh Lemon juice to taste
  • 1-2 tsp of ghee /butter on top – optional
  • Salt to taste
  • Chopped cilantro for garnish
  • Optional – Any kind of nuts you like, raisins, dried apricots, dried berries etc for a sweet/crunchy note.

Method

One Night before

Lightly dry roast the oats & quinoa in a warm cast iron skillet on low to medium heat for 3-5 minutes till you smell a nice aroma. Set aside to cool down completely.

In a pressure cooker, tip in the roasted oats & quinoa along with water, salt and oil. Put on the lid and cook on medium heat till the first whistle blows off. Immediately switch off the heat and let sit to cool down. Do not stir the boiled oats till they are completely cold. Using a fork fluff them up, transfer to a bowl and refrigerate overnight.  You need cold, cooked oats for this recipe else everything will be a sticky mess.

You can also cook the oats & quinoa in a pot with a lid till they are thoroughly cooked and all the water is absorbed. Adjust time as required.

Tip – While the oats are cooking, you can cut up all the vegetable before hand so as to save more time in the morning.

Next Morning

In a wide, heavy bottomed pan, heat up the oil on medium heat. Add the cumin seeds and wait till they splutter. Add the peas and corn next, also add the ginger and chillies. Stir around for 1-2 minutes till they look shiny. Next, add the cauliflower, add a pinch of salt and continue to cook for 2-3 minutes till the florets soften a bit.

Add the tomatoes next, stir around and reduce the heat to low, cook for 2-3 minutes till the tomatoes soften and the skin starts separating , increase the heat to medium and add cabbage and bell peppers at this point and mix up everything. Cook for another 1-2 minutes till the vegetables soften a bit but retain the crunch.

Next, add the cold oats to the pan, lightly break up/fluff either using a fork or wooden spoon so as to combine with the veggies. Cook for not more than 1-2 minutes on low heat and switch off the stove. Add the lemon juice,roasted nuts etc and give it a final stir.

Before serving, add a dollop of ghee(optional) on top and garnish with chopped cilantro.

Enjoy & Thanks for stopping by!