Categories
Easy Recipes Gluten Free Indian Curry Side Dishes Stir-fry vegan Vegetarian

Gajar Methi Matar – Carrots, Peas & Fenugreek Stir fry



Sinfully Spicy - Gajar Methi Matar (Carrots, Peas & Fenugreek Stirfry)I had to pick up a bunch of these slender carrots from the store and combine them with addictively bitter fresh methi (fenugreek) leaves into this delicious stir fry. An otherwise plain-looking side dish which in reality in such a perfect balance of texture and flavors, it formed a part of our winter meals just once or twice in the season because growing up, carrots were usually consumed in preparing luscious halwa or tangy winter pickles. Or mostly mum would simply cut up raw carrots into sticks and squirted fresh lemon juice & dash of chaat masala on top for a healthy snack in between meals.

Sinfully Spicy - Gajar Methi Matar (Carrots, Peas & Fenugreek Stirfry)Not having it often could be the reason it is one of my favorite things to prepare during colder months.Who knows? But this sweet-spicy medley, very popular in north indian parts of India, when served with piping hot yellow dal, few cut up hard-boiled eggs and hot rotis forms a super satisfying home meal in addition to being wholesome and nourishing.

Sinfully Spicy - Gajar Methi Matar (Carrots, Peas & Fenugreek Stirfry)I love the robust choice winter vegetables bring with them. I could go on about my love for produce at this time of the year – fleshy turnips, sweet beetroots and leafy greens.While many people find comfort in meats and poultry at this time when its dull and grey or perhaps snowy outside if you are on the east coast, I need a hearty stock of vegetables to strive and feel energetic through the season.If you are in India, where unlike here, fresh peas make an appearance in the winter months, you could be in for a really treat if you plan to make this along with those juicy, raspberry red carrots, native to the asian subcontinent which I am still to spot here.

Sinfully Spicy - Gajar Methi Matar (Carrots, Peas & Fenugreek Stirfry)In this recipe, you could substitute methi leaves with any bitter greens of choice – kale or turnip, radish greens work wonderfully.To balance out the sweetness from carrots and peas, you do need a bitter element so do not skip the greens. Sometimes I add diced up sweet potatoes or white potatoes for an earthy texture, making it sweet, spicy, bitter and deliciously savory side to go along dal – rice or plain parathas(flatbreads).

Sinfully Spicy - Gajar Methi Matar (Carrots, Peas & Fenugreek Stirfry)Talking of fresh produce, I had a chance to visit the weekly farmers market at the San Francisco Ferry Building during our trip to bay area last week. What a beautiful, fresh and gorgeous spread of produce, meats,bread and condiments it was.We spent almost half a dat there sampling cheeses, raw honey, bread & hot pizza from the stand. Here are a few pictures for you guys.

San Francisco Ferry Building

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building Farmers Market

San Francisco Ferry Building

San Francisco Ferry Building Farmers Market

Sinfully Spicy - Gajar Methi Matar (Carrots, Peas & Fenugreek Stirfry)

A simply spiced carrots, peas and fresh fenugreek leaves dish with warm tones of ginger & cumin which can be served as a side or a warm winter salad. 

Ingredients (Serves 2-3)

  • 4-5 medium-sized carrots (I used a bunch which had 6-7 small, slender carrots)
  • 3/4 cup fresh or frozen peas
  • 1 cup packed fresh methi leaves, picked
  • 2 tbsp mustard oil (or olive oil)
  • 1/4 tsp methi dana(fenugreek seeds)
  • 1 tsp cumin seeds
  • 1/4 tsp hing (asafoetida powder)
  • 2 fat garlic cloves, finely chopped
  • 1  small roma tomato, finely chopped (yield about 2.5 tbsp)
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder (or paprika, adjust to tolerance)
  • 1/2″ fresh ginger shoot, finely chopped
  • salt to taste
  • 1/4 tsp garam masala (optional)
  • 1/4 tsp amchoor (dry mango powder to taste, or use fresh lemon juice to taste at the end)

Notes – 

  • Use any bitter robust green like kale (blanched) or radish & turnip greens in place of fenugreek.
  • We like this dish more on the sweet bitter side than with tang. Even though tomatoes & amchoor balance the sweet, depending on how acidic your tomato is, just adjust the amount of lemon or amchoor. You may or might not need it at all too. 

Method

Wash and peel the carrots. Pat them dry and dice them if you have the thicker ones, I cut them up into small rounds since mine were slender. Wash the methi leaves under running stream of water and completely dry them before chopping. If you are using fresh pea, shell the pods, if using frozen, thaw them.

In a karahi or heavy skillet, heat up the mustard oil on medium until the raw smell goes away. Once hot, temper the oil with methi dana and cumin seeds. Wait till they crackle. Turn the heat to low and immediately add the chopped garlic and hing. Wait till the garlic changes color to light brown,about 8-10 seconds.Be sure that the garlic does not burn. You can even put off the stove for few minutes if you feel that the oil is already hot enough.Then add the tomatoes & turmeric.Saute for a minute or so on medium till the tomato begins to soften. Add the carrots (and potatoes/sweet potatoes if using) and cover. Let cook for 5-7 minutes on medium low heat till the carrots become tender(or about 80% cooked).Add a little splash of water if you feel that the carrots need moisture for cooking.

Open the lid add the red chill powder along with peas, ginger and chopped methi. Add salt to taste. Stir to combine everything together. Cover again and let cook for another 3-4 minutes till the methi leaves wilt down and peas are tender. I let the vegetables have a bite so I do not cook them for too long.Adjust the time of cooking accordingly.

For the last 1-2 minutes of cooking, bump up the heat to high, add amchoorgaram masala and saute the vegetables for a minute or so.We call this process “bhuno” (saute on high heat) This makes the stir fry glisten and adds a depth of flavor.

Serve warm.

Categories
Breakfast Brunch Easy Recipes Side Dishes Snacks Vegetarian

Dahi Choora – No Cook Flattened Rice & Yogurt Breakfast

Sinfully Spicy - Dahi Chivda - No Cook Flattened Rice & Yogurt Breakfast With Mangoes & CardamomFor years, a crisp, cold glass of lassi laced with bits of cardamom and as thin a consistency as water was the first thing we had in the morning before leaving for school. I did not remain much of a lassi person since then but that lightly sweet,frothy yogurt done with a hand churner was definitely a special childhood thing. Sinfully Spicy - Dahi Choora - No Cook Flattened Rice & Yogurt Breakfast With Mangoes & Cardamom

Sinfully Spicy - Dahi Chivda - No Cook Flattened Rice & Yogurt Breakfast With Mangoes & CardamomOn few days we would have dalia (wheat groats) with warm milk, really mushy and mostly resembling nursery foods but still comforting from the scent of whole cardamom pods which the groats were boiled with. The selection of cereals now available in the stores was not how things were then and I feel that it was better, you could admire and enjoy wholesome foods. Slowly,I moved on to a quick bowl of cornflakes drizzled with honey before leaving for work or for a change a spiced almond paste mixed with cold milk. Sinfully Spicy - Dahi Choora- No Cook Flattened Rice & Yogurt Breakfast With Mangoes & CardamomSomehow,cereals always remained an essential part of my breakfast. There is something comforting  about (hot or cold) cereals in the mornings. A night before, I try to prepare steel cut oats,buckwheat/millet groats for next morning. It gets so easy to start the day with right kind of grains.That wholesome protein and carb boost at the start of day is what I always try to go with. Sinfully Spicy - Dahi Chivda - No Cook Flattened Rice & Yogurt Breakfast With Mangoes & CardamomThe other day,I was chatting with mom about choices of wholesome breakfast for my daughter and she mentioned this quick & easy choora (flattened rice) with dahi (yogurt) as an option. It seemed very doable and knowing little A’s love for them, I made a big bowl with mashed mango for her. I could barely describe the mess she created with mangoes but looks like it hit the right spot with her. Even I loved it a LOT.

Beaten or flattened rice (poha) which is very popular in India for making trail mixes,lightly tempered pilafs for breakfasts and for desserts too.Even though it is more  popular in central and western parts of the country but now everybody is catching up to this healthy option. This recipe comes from the state of Bihar where they start the day with a big bowl of this. Sinfully Spicy - Dahi Choora - No Cook Flattened Rice & Yogurt Breakfast With Mangoes & CardamomI should not call it a recipe but since we are enjoying it so much for cold breakfast and occasional snacking, it needs to make  an appearance here. There is barely any recipe since you put together your bowl with as much of whatever you want,the only catch is using the right kind of flattened rice since there is no cooking involved. There are quite a few varieties available in the stores and online just buy the thinnest one you can get. Sinfully Spicy - Dahi Choora - No Cook Flattened Rice & Yogurt Breakfast With Mangoes & CardamomSprinkle your yogurt bowl with any kind of fruits, nuts or toppings you like and sweeten with just about anything. I like mashed or cut up mango with cardamom, topped with chia seeds and some roasted seeds and dried fruits. Hope you enjoy this naturally gluten-free, fuss free and most of all a no cook breakfast which has the right amount of carbohydrates and proteins for you!! What’s more – mom says its cools the stomach, particularly during summer months.

Printable Recipe

Ingredients (Serves 2)

  • 1 medium ripe mango (or any fruit of choice)
  • 1.5 cup plain greek yogurt,cold (you could use flavored ones too)
  • 1/4 tsp cardamom powder (or use vanilla)
  • 1/2 cup poha (thin variety flattened rice)
  • 1-2 tbsp coconut sugar  (or any sweetener of choice to taste)
  • Nuts, Seeds, dried fruits etc of choice

Method

Peel the mango and puree it in a food processor. Or you can chop it.Set aside.

Mix the greek yogurt with cardamom powder.Set aside.

Place the flattened rice in your colander and sprinkle water over it till it is just about moistened. Don’t use to much of water else the poha will get soggy & lumpy. Set aside for 3-4 minutes. Fluff up and loosen grains gently with fork.

In a bowl, place half of the yogurt and put the soaked flattened rice over it.Sprinkle with coconut sugar (or whatever sweetener you are using). Top it with rest of the yogurt, mango puree and seeds/nuts of choice.

Alternatively, you could layer the yogurt and chivda in a mason jar/tumbler. Serve cold immediately.

Notes –

  1. Just play around with the quantities of yogurt & poha to get the consistency you like.
  2. Use thick coconut milk or dairy free yogurt for a vegan version of this recipe.
  3. Do not stir the yogurt too much once you have added the flattened rice.
  4. Adjust the quantity of yogurt if you feel that the poha is on a dry side once you put the bowl together.

Enjoy & Thanks for stopping by!

Categories
Appetizers/Snacks Brunch Easy Recipes Indian Streetfood Side Dishes

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!

Categories
Brunch Easy Recipes Indian Curry Non vegetarian Side Dishes

Fish Curry

Spicy Fish curry01, Sinfully Spicy

While he walked down the road, we ran like hooligans to reach the market. It was well past 6 pm and the catch of the day would be sold out in an hour or so, papa told us before leaving home.The earlier your reach the shop, the robust the choice. Making our way through narrow streets, lot of traffic and chaotic roads, you could not help but inhale the stench fishy smell which filled the shop, once you reach. There sat the machali vala (fish vendor),his forehead lit up by the hanging bulb, wearing a yellowish vest, sweat drops glistening on his cheeks, arduously handling the bargains with adamant customers. On his left lay piles of fresh fish to choose from and on the right were hand-held metal scales to weigh.

Papa would choose rohu (green carp),one of the most loved fresh water fish in my family. He had his own ways as to check if it was fresh and that took time. Meanwhile, we gulped down  glassfuls of sugarcane juice or nimbu pani, playing outside.

Spicy Fish curry02, Sinfully Spicy

The vendor would throw the fish towards them, shouting ‘ chotey,jaldi se tayyar kar de‘ , asking his boys sitting behind the curtains to quickly clean up and cut papa‘s fish selection.Since majority of the population flocking the market were vegetarian Hindus, butchering fish or meat in open wasn’t a pleasant sight for them.

In my grandma’s home, the utensils for cooking non vegetarian food were separate from the rest of the kitchenware. They still are. I clearly remember the grey and dark blue stained tamchini (enamel ware) which is used to (again) clean up and wash the fish at home, not in the kitchen sink but outside in the yard. ‘Thoda besan aur haldi jaroor laga dena‘, mom reminded every time to massage the fish pieces with turmeric & chickpea flour after washing, while she sauted masala in the kitchen.

Well past 9 pm,the noises in the houses settled, everyone devoted their energy to eating fish curry, taking their time to separate the bones, sniffing the hints of aroma from kasuri methi in the gravy, mixing it up with steamed rice – comforting & delicious.

Dried Fenugreek leaves, Spicy Fish curry, Sinfully Spicy

When I came to States, I did not eat fish for a couple of years, the idea of fillets simply did not appeal to me. Even though I m better now, but still fillets feel like eating potatoes. It was only a year ago that I spotted an oriental market which sells fish steaks that I started making those nostalgic curries again.

The only two things fancy about this fish curry are that its cooked in pure mustard oil and the liberal use of kasuri methi (dried fenugreek leaves) in the masala. Both lend the curry a deep, rich aroma and make it taste tangibly authentic.

Before we hop on to the recipe, let me highlight that kasuri methi (dried fenugreek leaves) is an aromatic herb used to flavor a lot of north indian curries and marinades. It is what makes those tandoori & butter chickens taste the way they do. Pleasantly bitter, strong-tasting but addictive, it is a great herb to add to your spice rubs, sauces and gravies. Available for a couple of dollars both online as well as at all indian stores, it has a long shelf life (more than a year or so). Trust me you REALLY need it in your pantry!

Ingredients

  • 3- 4 fish steaks (I used Tilapia steaks ,select any mild, white fish of choice)
  • 1/2 tsp turmeric powder
  • 4 tbsp pure mustard oil (substitute with cooking olive oil or vegetable oil)
  • 3/4 cup red onions, finely chopped
  • 2 garlic cloves, minced
  • 2 large Roma tomatoes, finely chopped (yield about 1 cup)
  • 2 tbsp grated fresh ginger
  • 1.5 tsp coriander powder
  • 1.5 tsp red chilli powder (or to taste)
  • 1/2 tsp turmeric powder
  • 1/2 tsp dry mango powder (amchoor, substitute with lemon juice to taste)
  • 1 tsp kasuri methi (dry fenugreek leaves)
  • 1/4 cup of water (this depends on how watery your fish is and the desired consistency of the curry, adjust amount accordingly)
  • Salt to taste
  • Chopped fresh cilantro for garnish

Method

Rub the fish steaks with 1/2 tsp of turmeric powder and refrigerate for about 2 hours.

When ready to make the curry, take out the fish from the fridge and let sit at room temperature.

In a heavy bottomed pan, add the oil and heat on high up till you see ripples on the surface.If using mustard oil, you will need to heat it till its smoking to do away the raw smell.Reduce heat to medium.Add the finely chopped onion and cook them till golden brown. About 6-8 minutes.Next, add minced garlic and cook for 1-2 minutes till you start smelling the aroma.

Reduce the heat to low and add the tomatoes and grated ginger  next along with chilli, coriander, and turmeric powder. Cook this masala on low heat till the oil starts separating from the mix along the sides of the pan. About 10-12 minutes. Cook thoroughly to reduce water. This slow cooking is very important to develop flavors and color of the paste, please do not rush. Allow the masala to reduce till it acquires beautiful reddish to brown color.

Add the marinated fish steaks next to the along with kasuri methi & dry mango powder. Also add salt to taste. Stir around gently so that the fish steaks are coated in the masala. Cover the pan and let the fish cook on low for 5 -8 minutes. This cooking time will depend on the variety, cut and thickness of steaks. Adjust accordingly. When the fish is just about done, add the water and let simmer for another 2-3 minutes

Once the fish is cooked through, let the curry sit covered for at least 30-40 minutes, undisturbed.

Garnish with chopped cilantro and serve with steamed basmati rice. (You can warm the curry before serving)

Enjoy & Thanks for stopping by!

Categories
Brunch Non vegetarian one pot meals Side Dishes Soups

Mutton Meatball Soup

Indian Mutton Meatball Soup, Sinfully Spicy

Cold & rainy – the weather has been like this for few days. Although wanting to stay in bed all day with a novel & tea mug on the side, this afternoon, I yearned to walk outside the apartment. After a week of grey, the warmth of sun rays glistening through the rain drops still sticking on the window were calling me. I put on the boots and walked out, shivering, looking for a cozy corner. It was fiercely windy but sitting on the bench cornered as to block the gusts, the sun soaked me up. As the rays percolated through thick knits of my gloves, I felt a magical sense of rejuvenation and warmth.The clean feeling after the rains always draws me, the blue skies softly feathered with clouds, the biting humid air,wet cobbled pavements, the vivid green of fauna. ..It felt as if everything had been renewed, repainted on nature’s canvas ..all over again.

Mutton Meatball Soup, Sinfully Spicy

I walked back to the apartment, constantly admiring the crispness around me. Sun was fading behind the cloud cover, the dullness was getting an upper hand again. Stepping inside, I quietly settled myself in the kitchen, soup was the only thing on my mind. Whenever I have a desperate longing to nestle myself in a cozy blanket slurping on a steaming bowl of broth, this meatball soup is what I resort to. Not only is it comforting but intensely flavorful. I do not have big number of soup recipes in my repertoire but whatever handful are there, they are immensely satisfying. The only thing I am fussy about “my” kind of soups is that have to be clear & brothy.The thick, blended up, cream laden versions do not work for me.

Indian Spiced Mutton Meatball Soup, Sinfully Spicy

Dad always insists that this soup tastes better the next day. Amid cooking the meals to be eaten within in the next few hours, I saw mom mixing spices with the mince, pinching the meat, squeezing the balls, murmuring all the while about the non ending kitchen chores. Her kitchen was overly busy during winter evenings, soups were prefixed to regular meals, any one coming back from work or school wouldn’t settle without a bowl.

The soup preparation takes a little extra work, but since you will be making a pot full, it will last you for at least a day or two and yes dad is right, it tastes much best the next day. With a rolled chapati (indian flatbread) to dunk in, this can even make a super supper.

Mutton Meatball Soup

Ingredients (Serves 2-3)

For the meatballs (Makes about 15 balls of the size shown)

  • 1 lb minced mutton (You can use minced lamb, chicken, pork or beef)
  • 3 Thai green chillies (adjust to tolerance)
  • 4 garlic cloves, finely chopped
  • 2″ fresh ginger shoot,finely chopped
  • 2 tbsp finely chopped cilantro
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 1 tsp oil (canola or vegetable)
  • 1 medium whole egg

For the Soup

  • 1.5 tbsp oil
  • 1/4 cup onion paste (I add roughly chopped red onion to blender & make a smooth paste adding little or no water)
  • 1 tbsp ginger-garlic paste( I use microplane to quickly mince 2-3 cloves of garlic & fresh, peeled shoots of ginger)
  • 1″ cinnamon stick
  • 1 small tejpatta (indian bay leaf)
  • 2 cloves
  • 1/2 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1/4 tsp cumin seeds
  • 3/4 tsp kashmiri mirch powder (or paprika, adjust to tolerance)
  • 2 medium roma tomatoes, pureed in a blender
  • 3 tbsp thick dahi (plain yogurt)
  • 3.5-4 cups water
  • Salt to taste
  • Garnish – fresh cilantro leaves, fresh lemon juice (optional)

Method :-

In a bowl, place all the ingredients  for the meatballs. Using your fingers, lightly combine everything. Spread some oil on your palms and pinch balls of the mixture and line them on a plate. Cover with a cling film and refrigerate till ready to use.

Using a mortar & pestle or coffee grinder, coarsely grind black peppercorns, cloves, coriander seeds and cumin seeds. Set aside.In a wide-mouthed,pot (pot should be large enough so that all the meatballs can be placed in a single layer), on medium,heat oil to smoking point. Temper the oil with cinnamon stick & tejpatta. Wait for 10 seconds. Add the onion, garlic-ginger paste next, reduce heat to low,fry till you see it getting thick and changing color till the raw smell is gone,about 5-7 minutes.

Next, continuing on the low heat add the ground spices along with tomato puree, dahi and salt.Mix everything and fry for another 8-10 minutes or till you see oil separating on the sides of the pot. Add water next and on medium heat, check the seasoning and bring the broth to a boil.

Once boiling, reduce heat to low again and add the refrigerated meatballs into the simmering broth one by one. Cover the pot and let cook for 10-12 minutes.

Note:- I like meatballs  cooked through and hence the cooking time.You will need to adjust the time depending on how rare you like your meatballs or the tupe of mince meat used. To check whether the meatballs have cooked to your liking, after 5-7 minutes of simmering in the broth, using a fork take out one ball and cut into half. You will be able to decide on extra cooking time depending on how pink it is on the inside. 

Once done let sit covered for at least 1.5- 2 hours, undisturbed. Whenever ready to eat, reheat on low, discard the tejpatta & cinnamon stick, garnish with cilantro, squirt of fresh lemon juice and serve.

Categories
Brunch one pot meals Side Dishes Soups Vegetarian

Saffron & Mint Chickpea Stew

Soups & Stews are my favorite things about winters. The thought of getting a chance to spend hours in front of the stove coupled with an aroma that fills up the house as spices simmer drives me nuts (in a good way). With nip in the air finally knocking here, I was thrilled while I made season’s first batch of stock & soup few days back followed by this slow cooked chickpea stew.

Store bought stocks & soups never excite me, I m the kind of girl who is crazy about fresh ingredients even if it requires heading an extra mile to get those. Can you believe that I have never bought canned chickpeas or any other beans for that matter? Nothing against them, but having grown up seeing mom soak the beans overnight, boil them next day & then use them in her recipes, even with ready-to-use options available here, I never feel like harnessing them.Somehow..

Anyhow, coming back to the recipe, bean based stews are best options for me when wanting to eat light as well as comforting. Few of you might have already guessed that this stew is heavily inspired by classic moroccan flavors – saffron, cumin, mint & black pepper make it hearty and add the required warmth for the winter season. Saffron & turmeric combined with chili powder is what gives it the lovely yellowish-golden color, nothing less than sunshine during those cold evenings. This is the kind of food, which is perfect for this time of year when I want to curl up in a blanket and watch a movie while eating.Don’t be bogged down by the long list of ingredients, they are mostly available in your pantry 🙂 The stew is incredibly healthy (no meat/less oil) and will leave you satisfied to the tee…trust me

We eat it more as soup with crusty bread than as main dish. For those reasons, I like to keep the gravy slightly thinner (so that we can slurp). However, this can very well serve as a main dish with rice or flatbreads. I particularly like to add starchy  (root) vegetables to this recipe coz those pair up delicious with chickpeas. Choose the veggie (s) you like (carrots, butternut squash, sweet potatoes etc ). The recipe does not need any baby-sitting while it cooks in. And like ALL stew recipe, I need not mention that leftovers tastes all the way better..try it!

Printable Recipe

Ingredients (Serves 2-3)

If using dried chickpeas: –

  • 1 cup dried chickpeas, soaked in 3 cups water overnight or at least 8 hours & drained
  • 2 cups water for boiling the chickpeas
  • 1 tsp salt
  • 1 tsp oil

Note: – Skip the above step if using canned chickpeas and substitute with precooked ones.

  • 2 medium potatoes, cut into 2″ cubes
  • 3 tbsp mustard / olive oil
  • 1/2 cup finely chopped red onion
  • 2 bay leaves
  • 1″ cinnamon stick
  • 2-3 cloves
  • 4 cloves garlic, grated
  • 2″ fresh ginger shoot, grated
  • 1/2 tsp each fennel, coriander seeds, black peppercorns, lightly pounded in mortar pestle
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1.5 tbsp red chill powder (adjust to tolerance)
  • 2 large roma tomatoes, chopped
  • 1/2 cup plain yogurt, slightly sour
  • 2 tsp saffron dissolved in 1/4 cup luke warm water
  • 5-6 fresh mint leaves, chopped fine
  • 2 Thai green chilies, finely chopped (optional)
  • 2 tbsp fresh lemon juice
  • Salt to taste
  • Chopped Cilantro/Mint leaves for garnish

Method: –

Boil the soaked chickpeas in 2 cups water + 1 tsp salt + 1 tsp oil in a pressure cooker or in a covered pot until 90% tender. If using a pressure cooker, cook on medium-high for approximately 10 minutes & 2 whistles. If using a covered pot, on medium-high heat, this should take 30-35 minutes. Note: – Chickpeas come in all sorts of sizes; the time that I have given is for the small beans.Once boiled, drain the chickpeas & set aside. Reserve the water & mix it thoroughly with yogurt. Set aside.

Heat oil on high in a 3-quart Dutch oven or heavy-bottomed pot (with lid). When oil gets smoky, add chopped onions, cinnamon, bay leaves & cloves to the pot. Sauté for about 6-8 minutes or until the onions are translucent but not browned. Next, add ginger, garlic, pounded fennel, coriander, black peppercorns and cumin to the pot.Cook for about 30 seconds or till you start smelling the spices. Reduce heat to medium and add the turmeric & chili powder next along with chopped tomatoes. Cook, stirring occasionally, until you see oil separating on sides of the pan. About 8 minutes.

Next, add the potatoes, boiled chickpeas to the pot along with yogurt mixed with water. Check the salt (remember that chickpeas were boiled in salted water) and adjust. Also depending desired gravy consistency, adjust the water in the pot. As a thumb rule, water should be enough to cover the contents as they cook. Cover the pot and let come to a boil. Once boiling, reduce the heat to low & let cook till potatoes and chickpeas are tender. About 12-15 minutes. You will need to occasionally stir.

Just when the potatoes & chickpeas are fork tender, add the saffron dissolved in water along with chopped mint & green chilies (if using). Cover and let simmer for another 8 minutes. Remove from heat & add lemon juice. Garnish with chopped cilantro or mint leaves.Serve over couscous, rice or with bread.

Enjoy & Thanks for Stopping by!

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.


  • .

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
Desserts Easy Recipes Rice Dishes Vegetarian

Kewra Kheer-Aromatic Rice Pudding With Screw Pine Water & Foxnuts

Kewra Jal or Screwpine water is used to flavor a lot indian curries,biryanis,drinks and desserts particularly those which are milk based.It is also used in lot of indian sweets made out of squashes and dried milk.Drinks prepared with Kewra are said to be have a cooling effect on the body during the scorching summer months.Similar to rose-water or orange blossom water, the essence is more concentrated than Kewra water.The essence may be yellowish or transparent in color.

Other than food, if you happen to visit the beach destinations of India, you can indulge in Kewra water bath and spa sessions at many of the resorts and hotels.Perfumes and body lotions containing essential oils made with Kewra are also popular as stimulants to cure headaches and provide general relaxation to body. Ayurveda,the ancient form of medicinal cure with natural products is known to use Kewra for healing joint pains and bone related problems.All in all Kewra is supposed to have cater to those senses of your body which provide calmness to mind and soul.

Talking about “Makhana” or Foxnuts, these are used a lot to make curries and desserts.These are nothing but puffed seeds of the foxnut plant.Some people like to add foxnut seeds to the daily cereal to increase fibre in their diet.In indian cooking, it is widely used as a natural thickener in crushed or powdered forms.When toasted with butter/oil and sprinkled with salt and dried herbs, puffed foxnuts make a great snack with evening tea.Eating a handful of foxnuts daily is considered to strengthen the heart and is very useful in anemia.

Dont get the impression that the rice pudding that I have prepared using all the stuff above is healthy, but it is certainly rich and flavorful.Anyhow, after all that overdose of knowledge, let me come to the recipe which is nothing but “Kheer” or indian rice pudding made by cooking crushed foxnuts and basmati rice with whole milk and flavored with green cardamom powder and kewra water.It is the most luscious and exotic form of dessert for us.Indian kheer is different from the pudding recipes around the world in the sense that it is not egg based.Some people like to add condensed milk to rice pudding for fast thickening, I normally don’t do that and stick to the traditional way of thickening the milk via slow cooking.It is considered auspicious to offer Kheer to God during festivals.I prepared this recipe last week.Below goes the recipe:

Ingredients [Serves 4]

  • 1/2 cup uncooked basmati rice
  • 5 cups whole milk [or half n half]
  • 1/4 cup crushed foxnuts [makhana, available at indian stores]
  • 1 cup granulated white sugar [or adjust to taste]
  • 1 tbsp Kerwa water [If using essence put, 1-2 drops only] [Available at indian stores]
  • 1 tsp green cardamom powder
  • handful of golden raisins
  • 1/4 cup chopped almonds
  • For Garnish- chopped almonds, raisins,toasted foxnuts,pinch of cardamom powder, shredded coconut [optional]

Method:

  • Wash the rice under 2-3 streams of water and let soak in 1.5 cups of water for one hour.
  • In a pot with heavy bottom, pour the milk and let come to a boil.Once boiling,reduce the heat to low, drain the rice and tip into the pot.Tip in the crushed foxnuts also along with rice.
  • Cook the milk and rice mixture on low heat for about 30-40 minutes on low heat stirring at intervals, so that the rice does not stick to the bottom.
  • Cook until rice is soft and broken and milk has reduced to about half the quantity and is thick.
  • Add chopped almonds,raisins and cardamom powder and cook for 10 minutes more.
  • Remove from heat and let sit for about 5-8 minutes to cool down a bit.
  • Stir in the granulated sugar and kewra water. Make sure that when you add the sugar the pudding is not very hot.
  • Serve garnished with almonds or any nuts of choice.

Variations:

  • You can use rose water in place of kewra water.
  • This pudding can be prepared with foxnuts only also.

Enjoy!