Categories
Breads/Flatbreads Indian Curry Side Dishes Stir-fry Vegetarian

Kadhai Paneer & Triangle Paratha (Flatbread)

Thousands of miles away, when you cook food which you ate back home – on family picnics, long drives, with friends, at birthdays parties & weddings, there is a certain sense of overwhelm which grasps me.Does it happens to you too? – tastes which remind you of good times spent.One such memory is eating at dhabas in and around Delhi.Dhaba is indian equivalent of a diner, very popular amongst drivers and long distance travellers for quick & inexpensive food.If you ask me the best places to eat in Delhi, I will recommend most of the dhabas on the outskirts of the city and some in Old & central areas.

The typical setting of a dhaba is not fancy,very basic, you might or might not get cutlery or tissue paper, but you are sure to find food made with love and bursting with authentic flavors.Mostly you would be eating on reusable stainless steel plates, you may get mineral water,there might be mosquitos during summers and monsoons [grin],AC is out of question,if it’s a popular place – you ll get chairs else enjoy seating on a cot & don’t shy away from humming old hindi film songs playing on the radio…the food is glorious,the atmosphere – intoxicating! When my dad used to work outside Delhi, most of our summer vacations were spent on road trips. I remember that we used to plan our visits such that we can have dinner at our favorite dhabas which dotted the interconnecting highways.As I write this, my mouth is already watering at the thought of food served – dal makhani [ lentils], palak paneer [ spinach & cheese curry],  kadhai chicken served along with hot& fluffy butter dunked tandoori rotis [flatbreads] straight out the the clay oven, jeera [cumin] rice & a BIG glass of lassi or chaas [ salty buttermilk] during summers or masala chai during winters.Here you don’t kill yourself over worrying about calories or hygiene, its the zesty experience which matters!! The recipe in this post is one which you will find at almost every dhaba in north india – trust me the very mention still stirs the emotions of best family times 🙂

“Kadhai” is an indian wok.It is one of the most indispensable utensil in an Indian kitchen..be it for making quick stir fry, curries, shallow or deep-frying or simmering stews.Its shallow & less heavy as compared to dutch ovens and something I just can’t imagine my without.A dish which is made start to finish in a “kadhai” gets its name from there & is Indian answer to a stir fry. However, you do not compulsorily need a kadhai to make this recipe 🙂 The point to keep in mind is that since it’s a quick cooking method, you can make a kadhai with almost anything under the sun.The recipe is very simple, you can prepare & store the kadhai sauce in advance & add whatever you wish to it- from chicken to cauliflower to fish to vegetable medley .Today I chose paneer [Indian Cottage Cheese] which is the most popular of all kadhai preparations in northen India. A typical addition to any kadhai is lots of bell peppers – of all colors, choose any you like.The dish is bursting with indian flavors, mostly made semi dry, is really one of the most colorful curries around & is really simple to whip up.

Although kadhai tastes awesome with naan bread, tandoori roti or even rice, in my home we are used to eating it with tawa parathas or skillet cooked flatbreads.Since childhood , I have known parathas in this triangle shape right from dinner plate to lunch box.Infact my granny was very particular about how neat a triangle you are able to roll out.I hope my pictures of the steps will help you in that regard 🙂 This triangle paratha has layers , is soft & flaky coz its brushed with oil/ghee inside – I can have few of these straight from the skillet on its own- Love the aroma of steam which escapes when you bite the layers. You can add chopped chillies, herbs, spices etc to make your own variations.


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Ingredients:- [Serves 2-3]

 [ You can replace the paneer with any boneless meat or vegetable of choice]

  • 1 lb / 1.5 kg Paneer, cubed or cut in strips  [ Indian Cottage Cheese available in all indian stores, recommended brand “Nanak”]
  • 1 tbsp canola/corn/vegetable oil
  • 1 medium-sized each of red & green bell peppers, seeded, cut in strips or diced
  • 1/2 cup onions, thick sliced [ optional]
  • Salt to taste [ if required]
  • Fresh chopped Cilantro for garnish
  • Fresh lime juice
Basic Kadhai Sauce Ingredients [ Can be made fresh or well in advance.For storing, put in dry-air tight containers & freeze.Thaw 1-2 hours before you need]
 
  • 1/3 cup mustard/canola/corn//vegetable olive oil
  • 3/4 cup red onion, finely chopped
  • 4 garlic cloves, grated
  • 2 tbsp fresh grated ginger
  • 3-4 fresh tomatoes [ any variety which is slightly sour, chopped fine to yield 1 cup]
  • 1.5 tbsp coriander seeds, coarsely ground with mortar pestle or in coffee grinder
  • 7 dry red chillies, coarsely ground with mortar pestle or in coffee grinder [ adjust to taste]
  • 3 green chillies, finely chopped
  • 3/4 tsp turmeric powder
  • 1 tsp garam masala
  • 1/4 – 1/2 tsp brown sugar [ adjust to taste,do not skip]
  • 2 tsp kasuri methi,crushed with hand [ dried fenugreek leaves,do not skip, makes all the difference in the taste, available in all indian stores under ” Peacock” brand]
  • 2 tsp salt
Method:-
Make the Kadhai Sauce:- [ Makes about 2.5- 3 cups] 
  • In a kadhai or any heavy bottomed cooking pot, heat the oil on high heat.Once the oil is smoking, reduce the heat to medium.If using mustard oil, it is important to cook it to smoky point at the start of cooking to do away with the raw smell.
  • Add the chopped onions and cook on medium heat till golden brown in color.
  • Next,add the grated garlic & ginger and saute for about 2 minutes till you smell the aroma.Next add the chopped tomatoes,coarsely ground coriander & red chillies,green chillies, turmeric and cook on medium heat till you see oil separating at the sides of the pot.About 5-8 minutes.
  • At this point add the kasuri methi, garam masala, salt & brown sugar,stir well cook for 5 minutes more on medium heat.
  • Above is the basic kadhai sauce, if you want to store it for later use, let it come to room temperature and refrigerate for using within 3-4 days or freeze up to a month.
  • Making Kadhai Paneer :- For the stir fry, on high heat 1 tbsp oil in a kadhai or a cooking pot.Add the diced bell peppers & onion slices [ if using] to the oil and saute for 3-4 minutes.This saute time depends on how tender you like the veggies.Next, add the paneer and saute for another 1 minute till paneer sarts to become light brown.Be careful while stirring after you have added paneer because it softens quickly & crumbles easily in heat. Add the sauce and mix well.Check the seasoning and let simmer for 2-3 minutes till everything is heated well.
  • Remove from heat,squirt some fresh lime juice & sprinkle chopped cilantro.Serve warm with flatbreads & a salad.


Enjoy & Thanks for stopping by.
Categories
Desserts Easy Recipes Vegetarian

Strawberry Phirni – Indian Semolina Pudding

This recipe was featured on 100 ways to use Strawberries at Endless Simmer

 

 

 

 

Ingredients: {Serves 4-5}

Printable Recipe

For the Strawberry Sauce:

  • 3 cups chopped strawberries [fresh or frozen]
  • 3 tbsp white granulated sugar

For Phirni [Semolina Pudding]

  • 1/2 cup fine semolina flour [suji/sooji] [available in indian stores]
  • 1 tbsp ghee [substitute with clarified butter/unsalted butter]
  • 4 cups evaporated milk [ Substitute with half n half /whole milk/soy or almond or coconut milk for vegan version]
  • 1/2 cup + 2 tbsp white granulated sugar [ adjust to taste]
  • 2 tbsp rose-water [use 1-2 drops if using rose essence]
  • 1/2 tsp green cardamom powder
  • 1/2 cup chopped pistachios & almonds [Or any nuts of choice] + Extra for garnish.

Method:
For the Strawberry Sauce:-
Add the chopped strawberries and sugar to a sauce pan and let cook on low heat for about 5-8 minutes till they are soft.Once they are soft, I used my spatula to mush them in the pan itself,you can blend them to make a smooth sauce if you like.Once cooked, let cool to room temperature, if you feel that the sauce is runny after cooling, you may need to cook it little more to achieve a thicker consistency.Tip the sauce into the glasses or serving bowls and let chill.
For the Phirni :-
[While the strawberry sauce is cooking]
  • In a skillet, on very medium heat,toast the semolina flour along with ghee till its light golden in color.You will need to continuously stir the flour as it roasts and keep a watch because semolina burns easily.Takes about 5-8 minutes.
[While the semolina flour is toasting]
  • In a wide-mouthed, heavy bottomed utensil, let milk come to a boil on medium heat.Stir once or twice midway to prevent milk from sticking to the bottom of the utensil.
  • Once boiling, reduce the heat to low and start adding the toasted semolina flour to the boiling milk and whisking thoroughly with the other hand.This is a very important step, if you do not whisk continuously, semolina will form lumps within seconds.
  • Within 5 minutes you will see that the milk starts to thicken as the semolina granules swell up and absorb milk.Continue whisking for about 3-4 minutes until you get a thick but runny consistency similar to ketchup.
  • Remove from heat and let cool for 5 minutes.Add the granulated sugar, nuts, cardamom powder and rose-water to the semolina-milk mix and combine thoroughly.You will see that as the sugar dissolves the pudding will thin out.Note that it is important to add the sugar while the pudding is still warm.
  • Let the pudding cool to a room temperature and then add it on top of the already cooled strawberry sauce.Cover the bowls/glasses with cling film to avoid formation of skin on top and let set in the refrigerator till set [About 2-3 hours]
  • Garnish with chopped nuts or strawberries and serve chilled.

Notes:
  1. I used canned evaporated milk because we like the taste and the caramel color that it lends to the pudding.In case you will use milk and half n half, you wont get the same color.
  2. Instead of strawberry sauce, try pureed mango , sliced bananas or any other kind of fruit.Please do not use citrus fruits because that may lead to cuddling of the milk in the pudding.You can avoid the fruit sauce completely & make the pudding on its own only.
  3. The same recipe can be used to make phirni with ground rice or cornmeal.In case of rice flour,do not toast it.
  4. The pudding keeps for 2-3 days, refrigerated.
Enjoy & Thanks for stopping by!
Categories
Easy Recipes Lentils Side Dishes Soups Vegetarian

Aamer Dal- Red Lentils With Green Mango

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Tips on Cooking that perfect bowl of dal:-

  1. Adding salt at the beginning can toughen the grain.So preferably add salt after the lentils have cooked.
  2. Adding tomatoes/lemon juice or any acidic ingredient can lengthen the cooking time.Add these after the lentils have become almost 80% tender.
  3. Very old lentils [6 months or older] can take longer time to cook and may not taste great.Try to use a fresh batch.
  4. Adding a tsp of mustard/olive oil/ghee can really bring out the flavors of the grain.Try it.
  5. Since cooking & soaking time of each kind of lentil vary, its always better to keep a watch so that they do not overcook. A perfect cooked dal has a nutty taste to it.

Ingredients: [Serves 2]

Printable Recipe

  • 1 cup red lentils , broken
  • 3 cups of water
  • 1 tsp ghee (or any neutral oil)
  • 1 large, sour green mango [or 1/2 cup grated mango, or use lime juice at the end for tang]
  • 1 tsp turmeric powder
  • 1/3 cup chopped tomatoes
  • Salt to taste
  • Cilantro to garnish
  • Generous pinch of garam masala
For tempering
  • 4 tbsp ghee
  • 1.5 tsp cumin seeds
  • 2 cloves
  • 2 dry red chillies
  • 1/4 tsp Nigella seeds (optional)
  • 1/4 tsp black mustard seeds
  • 1/2 tsp red chilli powder/cayenne (adjust to taste)

Method:
  • Peel the skin from the mango and finely grate it.Set aside.
  • In a bowl,wash the red lentils under a stream of water 2-3 times.
  • After washing, tip them in a pressure cooker or large, heavy bottomed pot along with turmeric, tomatoes, ghee and grated mango(if using) and let soak in water.Note: Although I have given the measure of water above,it is totally your call.As a thumb rule, the water should be enough to cover and rise 1.5″-2″ above the lentils. Let soak in water for at least 1.5 hours.
  • Cooking the lentils [Any one of the below]:-
  1. Using Pressure Cooker {this is what I do} :- Cook the lentils [along with soaking water] for 8-10 minutes on medium heat till the first whistle.Immediately remove from heat and wait till the steam completely escapes..Again this time will vary if you are using whole lentils.Once the lentils are cooked add salt.
  2. Cooking in a pot :-Add lentils [along with water] and simmer on medium heat, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.Once the lentils are cooked, add salt.
  • Tempering :-In a small sauce pan, heat the ghee till hot on medium heat.Add the cumin, mustard & Nigella seeds.Wait till they crackle.Add the cloves & dry chillies.Cook for 20 seconds.Remove from heat and add the red chilli powder.Immediately add this tempering to cooked dal.
  • Stir in the tempering and garnish with cilantro, sprinkle with garam masala
  • Serve warm as a soup or with steamed rice.
Notes:-
  • If you are adjusting the water after the lentils have cooked, add warm water.
  • You can cube or slice the mangoes too, grating them is a personal preference.
  • Sometimes I add a tomato or two, if my mangoes are not very sour.
  • If soaked properly, red lentils quick very quickly, to keep a watch as they cook.
Enjoy and Thanks for stopping by!
Categories
Indian Curry Non vegetarian Side Dishes

Keeme Ke Kofte-Mutton Meatballs Curry

Given a choice,I prefer brothy, spice laden curries over the thick,sweetish,creamy ones.I like to sip the spiced broth which hits the back of tongue.Spices which do a happy dance in your mouth and leave behind a “gimme me more” feeling.There is something really addictive about spice blends unadulterated by sugar & cream.You start eating, and you don’t want to stop.There’s a rush of signals to the brain wanting you to have more of it.I have experienced this kind of feeling especially with fiery curries as the one I m sharing in this post.With P,it’s the opposite.For him, the creamier the better.He prefers spices in a creamy base,preparations which give him a rich, full feeling after the meal.Not that he doesn’t like, in fact I have hardly seen him not enjoying any kind of indian food but he is little partial towards the creamy ones.At home,we have struck a deal now.We alternate “his” & “my” kind of curry preparations.Its a win win situation for both of us.

Anyhow,the very sound of this dish reminds me of the bylanes of Jama Masjid area in Old Delhi where they the little eateries run by muslims chefs by the road side serve it with tandoori roti, warm ghee cumin rice & pickled onions.The koftas keep on simmering in a big metal handi[pot] with aromatic steam trying to escape from the sides of the lid.Me and P used to throng that place quite often before marriage.That area in Old Delhi is house to the world-famous Moti Mahal & Karim restaurants.But the sheer joy of eating at those streets is unmatched in front of these decadent places.The hustle-bustle of people, the narrow lanes, the rattling of vendors, everyone seems to be in a hurry during evening hours.But you wanna stop to relish the foods there. The aroma of spices mixed with the incense burning in those eateries was enticing.Sitting on an old, depleted wooden bench, dunking roti into the warm, spicy gravy served in a plain china dish,eating with hands and licking the fingers thereafter.No cutlery,no napkins..simple yet blissful moments of life.Ah,I miss those times.

This is my mom’s recipe who recreates it closest to the Old Delhi taste.One of my dad’s favorite things to eat,this was our supper almost every Saturday.There are two things which give this curry the “fiery ” element.First of all is the use of mustard oil.Now, if you have been reading my blog, you would have noticed that I innately use it in my cooking.Mustard oil, of course produced from mustard seeds has a pungent taste & a sinus irritating aroma similar to wasabi or horseradish.Its an acquired taste and can be very addictive.I cant imagine my kitchen without it.The second thing is the green chilies which make their way into the balls and the red chilli powder in the gravy.Yes, its the double amount of chillies.Though you can drop the ones in the mince if you want.

Kofta” is a term used for balls made out of minced vegetables or meat.If you like spicy, curries, this is just the one for you.It will take you to a virtual trip to those bylanes of Old Delhi.Succulent balls of mutton in a onion-sour yogurt base curry.I normally do not like to add tomatoes to red meat preparations,you can if you want.Try the recipe with minced lamb,beef or chicken and keep on adjusting the cooking time accordingly.Another thing I highly recommend is making this curry at least 4-5 hours in advance of your eating time, the longer the balls sit in the gravy, the tastier they get.Make sure to prepare extra because left overs taste AMAZING!Below goes the recipe, see the notes at the end:-

Mutton Kofta Curry [Serves 3-4]

Printable Recipe

For the Koftas or Meatballs: [Makes about 25 balls of the size shown]

  • 1 lb ground mutton/lamb/beef/chicken [I use lean mince]
  • 3 fat garlic cloves, grated
  • 1″ fresh ginger shoot, grated
  • 2 Thai green chillies, chopped finely
  • 1/4 tsp ground nutmeg
  • 1/8 tsp clove powder
  • 1 tsp salt
  • 1/2 cup cold plain yogurt [slightly sour] to dip the koftas
For the Curry Sauce:
  • 1/2 cup thick onion paste
  • 1 fat garlic clove, grated
  • 2 tsp coriander powder
  • 1 tsp Kashmiri red chili powder [If available else substitute with cayenne]
  • 1.5 tsp red chilli powder /cayenne [Adjust to taste]
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 3 tbsp mustard oil [substitute with any oil of choice]
Whole Spices:-
  • 1 tsp cumin seeds
  • 3 bay leaves
  • 1″ cinnamon stick
  • 4 pods green cardamom, break open
Required – A wide, heavy bottomed pot with lid big enough to layer the koftas in a single layer without having to stack on top of each other.

Method:-
Making the Koftas/Meatballs:-
  • Mix all the ingredients listed for the koftas except yogurt.Grease your palms & make medium balls of the mixture.I prefer to keep the size little.Do not make very big balls because the koftas swell while cooking.
  • Line the Koftas on a plate and refrigerate for at least 2 hours[Very imp step, do not miss]
  • Add 3-4 tbsp of water to the yogurt and thin it out if required.Keep refrigerated until you begin cooking.
Making the curry sauce:
  • In the pot, heat the oil on high heat.Once the oil is smoking, reduce the heat to medium.It is important to cook mustard oil to smoky point at the start of cooking to do away with the raw smell.
  • Add the onion paste along with the whole spices and cook on medium heat till golden brown in color.
  • Next,add the grated garlic and saute for about 2 minutes.Next add coriander, turmeric , chilli powders, salt and cook the spice mix on medium heat till you see oil separating at the sides of the pot.About 8-10 minutes.
  • At this point add 1.5 -2 cups of water to the pot, stir well cover with lid and let the gravy come to a boil on high heat.
  • Once the gravy is boiling,lower the heat to the minimum possible on your stove.Take out the refrigerated koftas, dip them in cold ,thinned out yogurt one at a time and start tipping to the pot.Do not stack the koftas on top of each other, and do not overcrowd the pot because they will swell up as they cook.
  • After you have added all the koftas to the pot, add the yogurt [if remaining] to the pot too.Check the seasoning of the gravy at this point and adjust salt.
  • Cover the pot and let simmer.It takes about 20-25 minutes for the koftas to be fully cooked.Do not increase the flame/heat else the yogurt will cuddle.While they are simmering, you will need to come in between and gently stir the contents for even cooking,either stir using the handle of the pot or cover with lid,lift the pot wearing gloves in your hands and move the pot.Preferably, do not use spatula or spoon.
  • To check the doneness of the koftas- Take one out and cut it into half, if you see pink inside,more cooking is required.I usually cook the koftas totally, if you like rare or medium rare, adjust the cooking time.
  • At the end of cooking, you will see that the oil is floating on top of the pot & the gravy has thickened slightly.Adjust the consistency of the gravy at this point.If you are adding water, you will have to simmer the diluted gravy for extra 5 minutes.
  • Let the koftas rest for about 2-3 hours in the gravy for them to absorb flavors.I make them in the early to be eaten for dinner.The more they rest the more the flavor.
  • Serve warm with roti or cumin rice.

Notes:

  1. Test a single kofta first in the boiling gravy to make sure that it’s not spreading or crumbling away..In that case u need to add a binder [egg or cornstarch or flour] to the mix.I didnt need any.
  2. Take care not to overcook the koftas, they become hard.

Sending to Hearth n Soul #48

Categories
Breakfast Brunch Side Dishes Vegetarian

Khatte Chole Aur Bhature

Chole‘ or chickpea curry is very popular street food in the northern parts of India.The curry is known for its blackish color due to use of tea bags while boiling it and has dominant flavor of roasted cumin.In my house, dry pomegranate seeds or anardana is added to this curry along with lots of tomatoes to make it more tangy or ‘khatte‘.This curry is not hot but is spicy.The chickpea curry is traditionally eaten with bhatura or a fried leavened puffed bread.Some people make a yeasted version of bhatura too.What I am posting is an instant recipe which requires an hour of resting time.

Khatte Chhole

Printable Recipe

Ingredients: [Serves 2]

  • 1/3 cup dry chickpeas [substitute with canned garbanzo beans]
  • 1/8 tsp cooking soda
  • 2 black tea bags
  • Water for boiling
  • 2 medium onions, finely chopped
  • 2 tbsp grated garlic
  • 1 tsp grated ginger
  • 2 green chillies, minced
  • 3 medium tomatoes, finely chopped
  • 1 black cardamom [badi elaichi]
  • 4 cloves
  • 2 bay leaves
  • 1 tsp roasted cumin seeds
  • 1 tbsp coriander powder
  • 1 tbsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp ground cinnamon
  • 1 tbsp dry pomegranate seeds [anardana]
  • 1/2 tsp garam masala
  • 1/4 cup mustard oil [or canola oil]
  • Salt to taste

Method

  • Soak the chickpeas over night in 3 cups water with cooking soda.Once soaked, drain the soaking water and discard it.
  • Boil the chickpeas with enough water, tea bags & 1 tsp salt in a pressure cooker till 80% cooked.About 15 minutes on high and 2 whistles. [Omit this step if using canned garbanzo beans]
  • Once cooked, drain the chickpeas and preserve the water.We will use it in curry later.
  • In your coffee blender, coarsely crush the dry pomegranate seeds, cloves, pods of black cardamom and roasted cumin seeds.Add the cinnamon powder to this spice mix.Set aside.

  • In a cooking vessel with lid, add the oil and heat it up on high till the oil starts smoking slightly.Once smoking, reduce the heat to medium.
  • Add the finely chopped onion and cook till golden brown.After this add the bay leaf & saute for 2 minutes.
  • Next, add the grated garlic, minced chilli & ginger and cook for 1-2 minutes.
  • Next add the chopped tomatoes along with chilli,coriander,turmeric powder,crushed spice mix made in 4th step and salt.Cook this curry masala on low heat till the oil starts separating from the mix along the sides of the vessel.
  • Tip in the boiled beans into the vessel and combine well so that all the beans are covered in the masala.Saute for about 3 minutes.
  • Next add 1/2 cup or more of preserved water depending on how thick you like the gravy,cover and let the gravy come to a boil on a low heat.
  • Once the curry has simmered for 10-15 minutes, add the garam masala, stir well and let simmer for another 5-6 minutes till the chickpeas are soft,
  • Remove from heat, garnish with chopped cilantro and serve warm bhatura

 
Bhatura 
Ingredients: [Makes 6-8 flatbreads]
  • 2.5 cups all-purpose flour
  • 2 tbsp semolina
  • 1/4 tsp baking soda
  • 3/4 tsp white sugar
  • 1/2 tsp salt
  • 2-3 tbsp canola oil
  • 1 small boiled potato, finely grated (about 1/4 cup)
  • 2/3 cup buttermilk,at room temperature ( as required for kneading a soft dough )
  • Oil for deep-frying.

Method:
  • Combine the all purpose flour with semolina and soda thoroughly.
  • Whisk oil, sugar and salt in the buttermilk.
  • Add the grated potato and buttermilk mix to flour mix.Start with 1/2 cup of butter milk and knead well to make dough.You may need to adjust the buttermilk quantity.The dough will be slightly sticky but pliable and soft.Knead for about 5 minutes.
  • Cover it with wet cloth and keep it in a warm place for 1 hour.
  • Make a lemon sized balls of the dough.On a floured surface, roll the flour balls into an elliptical shape, about 1/4 ” thick.

  • Heat oil in a deep-frying fan.A quick way to check the temperature of oil without thermometer is to pinch a small quantity of dough and put it in oil.It should sizzle to the surface immediately.
  •  Once oil is heated, tip in the rolled bhaturas into the oil sliding from the sides of the pot.Be careful because the oil may splutter.Fry the bhaturas flipping them  as till they turn slightly golden on both sides.Make sure that you don’t fry the bhatures long because you want them to be soft and light golden.
  • Drain from the oil and place on paper towel.
  • Serve them with chickpea curry, salad and raita.
Enjoy!