Categories
Brunch Easy Recipes Festival Recipes Gluten Free Indian Curry Mains Side Dishes Vegetarian

Matar Paneer

Sinfully Spicy : Matar PaneerI always feel that I end up cooking many dishes just to re-create a special memory, securely nestled in my heart from the years gone by or from days of growing up. Sometimes the sight of the familiar ingredients at the store brings in with itself such a gush of thoughts that I won’t have anyother way except cheering myself up in the kitchen with them,cooking up a storm to recreate those flavors. Fresh peas during spring time, is one of such thing. For less than a second,the sight of exuberantly prized organic sweet peas at the grocer last week made little sense coupled with the effort required to prepare them. But then, I could not walk away without securing a pound in my cart to make some this luscious matar paneer – fresh shelled peas and soft unaged cheese in a spicy sauce redolent of sweet-smelling cardamom and sharp hints of cinnamon and cloves in contrast to the sweetness of the vegetable.

Sinfully Spicy : Fresh Pods Matar Paneer

Sinfully Spicy : Paneer (fresh indian cheese)I don’t remember a single time during childhood when we ate frozen peas.Fresh peas were a winter treat and the only way. My grandmother and other women of the family, after serving lunch, geared up for dinner,pulling chairs around the takht (a very old wide wooden bench still going strong in verandah of my badi mummy’s house), settling down with cups of cardamom chai and spent few good hours to shell three or four kilos of grassy, plum pods, gossiping about the neighbors or the relatives, working with remarkable patience, a virtue that comes hard to me when I know there is a ready to use pouch inside the freezer.

Sinfully Spicy : Shelling fresh Pods

Sinfully Spicy : Shelling fresh Pods Matar Paneer

Sinfully Spicy : Fresh PeasWhen I am engrossed in such strong weaved memories, at times, it becomes difficult to tear away and lend to the present. The joy continues, the nostalgia gets compelling. When I spent about half hour over the weekend in the company of these fresh peas I got, I felt like a child again, badi mummy teasing me to lend help and just not nibble on the seeds.It was raining outside and I felt like a child again,some eighteen or twenty years back, me wearing hand knitted, red colored socks,running away with fistfuls of matar dana. All laughs, so much fun.

Then suddenly, I feel the warmth of my daughter from behind, trying to lift her body on heels to reach for the bowl of seeds that I just shelled.Her smile breaks the array of thoughts. She is like mommy.

Sinfully Spicy : Matar PaneerMatar paneer is a classic north indian dish. I have always liked it on the spicy side with the creaminess limited to that from the paneer (fresh indian cheese). Each home in india has its own version of it, there is nothing wrong or right become curry are so versatile that way.The curry is naturally gluten free since paneer is a gluten free cheese. You can very easily make this recipe vegan friendly using tofu, or any other vegan substitute. I am sharing my mom’s recipe with a little bit of extra spices added in.

Sinfully Spicy : Matar Paneer

Sinfully Spicy : Matar Paneer

Printable Recipe

Matar Paneer – Fresh Peas & Indian Fresh Cheese in a aromatic and spicy tomato – onion sauce

Ingredients (Serves 2-3)

  • 1 cup fresh or frozen peas
  • 2 medium tomatoes (yield about 3/4 cup fresh tomato puree)
  • 1 fat garlic
  • 6 oz paneer (about 200 grams, homemade or store-bought, cubed, use extra firm tofu for vegan)
  • 1/4 cup mustard oil (or use olive/vegetable oil)
  • 1/3 cup onions, finely chopped
  • 2 green cardamom
  • 1 clove
  • 1/4 inch piece of dalchini (cassia bark, substitute with 1/2 inch piece of regular cinnamon)
  • 1/2 teaspoon cumin seeds
  • 2 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder (adjust to taste, substitute with 1/2 teaspoon cayenne)
  • 1/2 teaspoon kashmiri chilli powder (this lends the color not the heat, substitute with paprika)
  • salt to taste
  • 1 tablespoon fresh ginger, finely chopped
  • 1/2 cup -1 cup water (depending on the desired consistency of sauce)
  • 1 teaspoon kasuri methi, crushed between palms
  • 1/2 teaspoon garam masala (adjust to taste)
  • 2-3 tablespoon of heavy cream (optional, I did not use, skip for vegan )
  • Fresh cilantro & ginger juliennes to garnish and serve

Method

If you are using fresh peas, shell the pods. If using frozen, thaw the peas.

Blend the tomatoes along with garlic to a fine puree. Set aside.

Soak the paneer cubes in warm water. Set aside. If using tofu, dry it using paper towels, cube it and let sit.

Heat up the mustard oil in a large pot, wait till you see little ripples on the surface, add the onions along with cardamom, clove, dalchini & cumin seeds.Saute for 5-6 minutes till the onion start to turn light brown.

Add the coriander, turmeric, red chili, kashmiri chilli powder next and sauté for less than a minute. Add the blended tomatoes and reduce heat to low.Let cook slowly till you see little bubbles of oil separating on sides of the pot and the spice paste glistening. At this point, add the peas along with chopped ginger,add salt, stir to combine together with spice paste and on low heat, saute for 3-4 minutes. Add about 3/4 cup water, mix well and cover the pot with a lid. Cook for about 15-20 minutes till the peas are soft (but not mushy).Uncover and add the kasuri methi and garam masala along with paneer cubes. Stir, and again cover and on low heat, let simmer for another 10-12 minutes.

Add the heavy cream (if using) next and simmer (not boil) on very low heat for another 2-3 minutes.Once the sauce has simmered, let sit for at least 45mins -1hour or till ready to serve.

Once ready to serve, warm up the sauce and serve immediately. You can garnish with cilantro, extra cream and ginger juliennes.

Serve with rice or flatbreads.

Thanks for stopping by!

Stay Spicy!

Categories
Brunch Easy Recipes Gluten Free Indian Streetfood Indo Chinese Non vegetarian Rice Dishes Seafood Stir-fry

Indo Chinese Salmon Bowl for One

Sinfully Spicy - Indo Chinese Salmon Bowl for OneI adore seafood, as you might already be noticing on the blog and on my Instagram feed. Quite a few seafood dishes popping every other day! I seem to have inherited this love from both my parents. Growing up, unlike may north indian homes, fish and prawns formed an integral part of our meals.Right from purchasing the freshest catch to patiently cooking the bought, mom and dad made sure that through growing years, our taste buds acquired an afffinty for food from the sea . Even though fresh water fish is still more popular with my family members and going by the rules, it is not food from the “sea” but you know what I mean.

Continuing my desire to develop new ways of consuming fish,I am always on a look out for ideas.Talking about ideas, I have been eating this quick salmon bowl for lunch quite a lot these days. It is quick, healthy and does not leave you with that “heavy” feeling kind of meal. I could go for a jog after this, no kidding!

I have talked about Indo chinese flavors at length in so many of my previous post. Here,here and here. These two strong asian cuisines marry again and again inside my wok, always leaving me amazed at the robust flavor of the resulting dishes. We simply adore the flavors in our home, though strict foodies(without being at fault) will dismiss it away categorizing it as unauthentic.

Sinfully Spicy - Indo Chinese Salmon Bowl for One

When you are a foodie, you draw inspiration from anywhere and everywhere. When I visited my local asian store a couple of weeks back, I was drawn towards the teriyaki salmon bowls on display at their asian section. Tad overpriced at first look but then I notched forward and spotted big chunks of orange salmon glazed in a beautiful dark amber colored sauce, spliced with chilies and colorful , glossy vegetables on the side.The meal was indeed mouth watering and made complete sense. Immediately, the idea of playing with indo chinese crossed my mind. Grabbing my grocery bags in both hands, I yearned to get into my kitchen and stir up something. Sinfully Spicy - Indo Chinese Salmon Bowl for One This recipe came up on a whim.I did not even intend to post it but the colors looked so gorgeous once I plated that I took out the camera. It could be a great dinner option too. Just double the recipe for two people and if you have the time and inclination, stir up some vegetable fried rice. The aromatic indian spices, dashes of salty soy sauce & vinegar complement the rich fatty salmon in an excellent way along with the quick sweet tangy pickled vegetables which add that much-needed freshness in contrast to strong savory seasonings.

Sinfully Spicy - Indo Chinese Salmon Bowl for One

Printable Recipe

An easy recipe of salmon chunks stir fried with asian flavors. Use it as an outline and play around with the sauces/condiments used to suit your taste.

Ingredients

For the Salmon

  • 1 no 6oz to 8 oz salmon fillet
  • 1.5 teaspoon dark soy
  • 1 fat garlic, minced
  • 1-2 teaspoon white vinegar (adjust to taste)
  • 1 tsp toasted sesame oil (this is a strong-tasting oil, substitute with untoasted sesame oil or any neutral oil)
  • 2 tablespoons canola oil
  • 1 shallot, finely chopped
  • 1 fat garlic, finely chopped
  • 1 small Thai green chili, minced (adjust to taste)
  • 1 tablespoon finely chopped fresh ginger
  • 1/4 teaspoon coriander powder
  • Red chilli flakes to taste
  • 1.5 tablespoon Maggi chilli tomato sauce (or use 1 tablespoon tomato ketchup mixed with cayenne)
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon honey (or to taste)
  • salt to taste
  • fresh cilantro

Notes

  1. Add any kind of vegetables, scallions, bok choy etc to this recipe while cooking.
  2. You could add dashes of Sriracha or hot sauce for additional heat.

For the Pickled Vegetables

  • 3 tablespoon white vinegar
  • 1 teaspoon sugar
  • 1 Thai green chilli, minced
  • salt to taste
  • 2-3 radish, julienned
  • 1 small persian cucumber, julienned

For Serving

1/3 cup leftover steamed jasmine or plain rice (optional)

Method

Using a sharp knife, cut the salmon fillet in small cubes. In a bowl, transfer the cubes and mix the soy, minced garlic, vinegar and sesame oil with it. Let sit for 10 minutes.

While the salmon is marinating, proceed to make the pickled vegetables. In another bowl, mix up the vinegar, sugar, salt and minced green chili. Mix. Add the julienned vegetables and refrigerate.

In a pan or wok, heat up the canola oil to smoky. Immediately add the chopped shallot, garlic and ginger. Saute for 1-2 minutes till you smell a nice aroma. Add the coriander powder. Saute for 1 minutes. Then add the marinated salmon text along with . Stir fry the salmon on high for 3-4 minutes. They cook up fast so keep a close eye. Towards the last minute of cooking add the chill-tomato sauce,red chill flakes,garam masala, honey and adjust the salt. Also, check the tang from vinegar at the end of cooking. You can some more if you like. Sprinkle fresh cilantro.

Serve immediately alongside some leftover rice and pickled vegetables from the refrigerator.

Thanks for stopping by.

Stay Spicy!

 

Categories
Easy Recipes Indian Curry Side Dishes vegan Vegetarian

Shimla Mirch- Aloo (Spiced Green Bell Pepper & Potatoes)



Sinfully Spicy - Shimla Mirch - Aloo (Spiced Bell Peppers & Potatoes) #vegan #glutenfree

Hello dear readers, before we hop to our little food talk, I would like your support in nominations of this year’s Saveur blog awards. It would mean a world to me if you could stop by  for a couple of minutes and drop in a nomination for my little blog if you like & appreciate what I am doing here.The nominations are open till March 13th 2015You do not need to sign up or anything. Just basic information and an email address will do. Thank you so much.

Now to our food chat! You know there is a thing about simple things in life. Many of the simple foods get lost in the day today ritual of making something ‘special’ for dinner.You don’t even realize often that the main dish tastes so awesome because of the sides that accompany it. These simple dishes are so worthy for the taste and choice they lend to our dinner table that I just realized the other day that I need to include them here, for this blog is my day today cooking journal, an agglomeration of our favorite foods.



Sinfully Spicy - Shimla Mirch - Aloo (Spiced Bell Peppers & Potatoes) #vegan #glutenfreeTalking about favorites, this is one of the husband’s favorite vegetarian dish.It is something that is cooked every alternate week for dinner, it is tasty and wholesome.Something unusual with bell pepper or shimla mirch (as we call it in hindi) other than adding it to noodles or stir fries. Lightly spiced peppers and potato stir fried in oil and served with lentils and rice. I have made it umpteen times in the last few years of our marriage and now I can cook this  in my sleep. So very simple and quick to prepare.Not much measuring or skills needed here for this is a very straight recipe with basic indian ingredients.

Sinfully Spicy - Shimla Mirch - Aloo (Spiced Bell Peppers & Potatoes) #vegan #glutenfreeMust have been the month of February.On this short trip to Delhi where days pass by in a blink,I made it a routine to accompany mom to the weekly monday bazaar in our neighborhood. A sabzi bazaar (farmer’s market) which I had been visiting after a decade but still could manage to remember faces of few vendors from the fading memories of so many years of living faraway. The same chaos & crowds, everybody in a hurry, women holding kids with one hand & vegetable bags in other, bargaining & arguing over pennies,buzzing street side eateries and rows and rows of fresh fruits, vegetables, colorful spices,handmade pottery and fragrant marigold flowers on display.An idyllic time,with spring in full swing and fresh produce in the sight.The green bell peppers, which were in season at that time in India are much smaller in size, crunchy and strong-tasting than the ones we get here in the States. I have never seen those over here.

Sinfully Spicy - Shimla Mirch - Aloo (Spiced Bell Peppers & Potatoes) #vegan #glutenfreeYou know with such recipes, no two people will have the same way of making them. This is how I make my version with basic pantry spices, tomatoes, garlic and lots of kasuri methi(dry fenugreek leaves) at the end. It pairs well with steamed basmati rice – dal tadka and a side of mango pickle.You could also wrap it up in triangle parathas (flatbread) and green chutney for a hearty lunch.The recipe is vegan & gluten free friendly.



Sinfully Spicy - Shimla Mirch - Aloo (Spiced Bell Peppers & Potatoes) #vegan #glutenfree

Printable Recipe

Ingredients (Serve 2-3)

  • 2 large green bell peppers (or use 1 each of red & one green pepper, see notes)
  • 1 large yellow potato
  • 4 tbsp mustard oil (substitute with olive or canola)
  • 1/4 tsp salt
  • 1 medium red onion (~1/3 cup when chopped)
  • 2 fat garlic cloves, finely chopped
  • 1/2 teaspoon cumin seeds
  • 2 small tomatoes (~1/2 cup when finely chopped)
  • 3/4 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon amchoor (dry mango powder, or substitute with fresh lime juice at end)
  • 3/4 teaspoon red chilli powder (or cayenne adjust to taste)
  • 1 teaspoon kasuri methi (dried fenugreek leaves, skip if not available)
  • 1/4 tsp garam masala (optional)
  • salt to taste

Notes

  1. You can mix up red bell peppers and green peppers in this recipe for more color & taste variation.I do it many times and like how red bell peppers add a sweet note to it.
  2. You can use boiled or par boiled potatoes in this recipe if you want to make it quicker. But I prefer cooking them in the same pan as the rest of the curry, since they taste better with those sticky bits at the bottom of the pan.
  3. To retain the green color of the bell peppers, do not cover them for more than 2-3 minutes covered with lid after you add them to the pan.

Method

Wash the bell peppers, clean & discard the seeds & veins and dice them in 2″ pieces. Also wash the potatoes and peel (or not) the skins. Cut the potatoes in similar size as the bell peppers and let soak in a bowl of water until you are ready to cook. Dry the potatoes using a kitchen or paper towel before adding it to the pan.

In a heavy bottomed, wide saute pan (I use my 10″) or a kadhai(indian wok),heat up the oil on medium till you see light ripples on the surface. Reduce the heat to low and add the chopped onion and potatoes to the hot oil. Add the cumin seeds and 1/4 to salt and stir so that the potatoes are covered in oil. On low heat, cover the pan and let cook for 2-3 minutes till the potatoes begin to soften. Add the chopped tomatoes next along with coriander, red chili, turmeric and amchoor powder. Stir around and cover with a lid and let cook on low heat. There should be enough liquid from the tomatoes but you can add a tablespoon or two of water if at any point you feel that the potatoes and the spice mix is sticking to the bottom of the pan.Let cook till the till the potatoes are fork tender (but not mushy).

Add the bell pepper next along with salt to taste, cover and let cook on medium heat for another 3-5 minutes till the peppers start changing color and begin to soften. I like peppers with a little bite but you can cook them longer. Add the kasuri methi & garam masala next, stir around, bump up the heat to high and let fry up for another minute or so.

Serve.

Enjoy & Thanks for stopping by!

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
Appetizers/Snacks Indian Streetfood Indo Chinese Side Dishes Vegetarian

Chilli Gobhi(Cauliflower)



Sinfully Spicy: Chilli Gobhi (Cauliflower) #indochineseThe week that went by was such a mixed bag. It started when many of my spice jars came tumbling down on the counter while clumsy moi was trying to fetch something from at the back of the rack. Few of them, brought from Kerala (indian state known for its premium spices),travelled with mum last year and I was almost in tears looking at my counter.Hah, actually not! Thankfully, the jars didn’t break and as of now I am sitting on two or three cupfuls of forced homemade spice mixture of sorts which I need to put to use in future.

Sinfully Spicy: Chilli Gobhi (Cauliflower) #indochineseThen, my tripod started behaving weird.Out and out.The socket to grip the camera & lens got free and the next day the extension arm won’t stay in place.Before clicking next set of pictures, I have to get a new one now.We will see when that happens because tomorrow we are leaving for a family trip after more than a couple of years since I was pregnant. You can tag along on Instagram in case you want.It has been a long stay at home and I am really looking forward to some time away from cleaning & cooking & solo baby watching.!.Couple of trips got booked in between and got cancelled for some reason or the other, so until I set my toe on that plane, fingers crossed lovelies! Right now,while I am sitting surrounded by ziploc stuffed with cherrios & m&ms,scattered diapers,half packed bags and un ironed clothes,don’t ask me why I am writing a blog post instead. Just don’t.

Sinfully Spicy: Chilli Gobhi (Cauliflower) #indochineseMy mum confirmed that she would be visiting us in December this year and I can hardly wait! Then, the weather in the Valley came dropping down. I am loving it since winters are my more favorite of the seasons. I pulled out those leg warmers and those furry, fuzzy coats. Happppy!Then, as always the cold weather succeeded in  pushing me towards heavy deep-fried, robust food and earlier this week, I prepared this super spicy chill gobhi with warm tones of ginger, a strong garlic flavor and kick from chillies for our meatless monday dinner.

Sinfully Spicy: Chilli Gobhi (Cauliflower) #indochineseI have written about indo-chinese a couple of times in my previous posts. I often make indo-chinese in our house since there is not much to order from restaurants here. When making vegetarian dishes,though paneer is more popular in India, I find cauliflower as good an option too.This firm vegetable, usually cornered as bland, when coated in spicy batter, deep-fried and with hot sauce tastes meaty and satisfying. And then, technically you are eating a vegetable,so little less guilt.The dish has got some bold, saucy flavors.

Sinfully Spicy: Chilli Gobhi (Cauliflower) #indochineseThere is not much chinese about this recipe or for that matter any indo-chinese recipe except the use of garlic, soy sauce & vinegar.But certainly it is not a curry and an amazing fusion dish with lots going on- cripsy, spicy, tangy, hints of sweet.Pair this recipe with plain rice, indian fried rice or serve as an appetizer or snack with drinks if you like.

Sinfully Spicy: Chilli Gobhi (Cauliflower) #indochinese

Ingredients (Serves 2-3)

For the Sauce 

  • Kashmiri dry chillies (these give a beautiful color and good amount of heat but use any mild or hot chill variety you like)
  • 2 garlic cloves, roughly chopped
  • 1.5 tsp cornstarch +3 tbsp cold water
  • 4 tbsp canola oil (or vegetable or grapeseed oil)
  • 2 tsp finely chopped fresh ginger
  • 1 fat garlic clove, finely chopped
  • 1-2 Thai bird chillies, finely chopped (adjust quantity of taste, de seed if you like less hot)
  • 3/4 cup finely chopped onions
  • 2-3 scallions, finely chopped
  • 1 tsp dark soy sauce (I use Ching’s brand)
  • 2 tsp tomato chili sauce (I use Maggi Hot & sweet,see notes)
  • 1/2 tsp toasted sesame oil ((optional, this is a really strong flavoring, do not use if you haven’t tasted it before,skip or substitute with untoasted sesame oil for a mellow taste))
  • salt to taste
  • 1/4 tsp garam masala powder
  • 1/4 tsp honey (use agave for vegan to taste, see notes)
  • 1 tbsp distilled white vinegar (or to taste, see notes)
  • Chopped Cilantro, chopped fresh ginger, chopped green chillies for garnish

For Deep Frying 

  • 1 medium cauliflower
  •  1/4 cup all-purpose flour
  • 3 tbsp besan (chickpea flour)
  • 1 garlic clove, grated
  • 1 serrano chilli, finely chopped (de seed if you like less hot)
  • 1/2 tsp dark soy sauce (I use Ching’s brand)
  • 1/4 tsp turmeric powder
  • 1 tsp salt
  • 1/4 -1/3 cup water (or as required to make the batter)
  • Canola Oil for frying (or vegetable oil)

Method

Making the Sauce

Soak the red chillies in warm water for 5-7  minutes. Using your mortar and pestle, make a smooth paste of the soaked chillies and garlic using with 1-2 tbsp of soaking water. You can de seed the chillies if you like less hot. Set aside.

Mix cornstarch with cold water. Set aside

In a wok/wide mouthed pan,heat up the oil to smoking hot. Add chopped garlic & ginger,green chillies and cook for 1 minute or till you smell the aroma. Do not let burn. Next add the onions & scallion.Cook for 2-3 minutes or till light brown in color. Add the chilli-garlic paste that we made earlier and saute till the raw smell is gone, about a minute or so. At any point you feel that the mix is drying or sticking to bottom of the pan, add a splash of water. Add soy sauce next along with tomato chill sauce and sesame oil. Saute for 1-2 minutes.Next, add the cornstarch mix to the wok. Reduce the heat to low and let everything simmer for another 2-4 minutes till the sauce thickens to desired consistency.

Next, taste & adjust the salt. Sprinkle the garam masala, add honey & vinegar and stir everything well. (If you want a thinner sauce add some water right now).Let simmer for another 1 minutes. Put off the heat and let sit while you fry up the cauliflower (recipe below).

Deep Frying the Cauliflower

Cut the cauliflower florets into halves.Do not cut very small else the florets will turn mushy while frying and not hold up in the sauce. Wash thoroughly under running water & let the water drain.Pat the florets completely dry.

In your fryer or in a heavy bottomed wide pan/wok let the 2-3 inches of canola oil heat up. In a bowl, throughly mix all the ingredients listed to make a smooth and thick batter.Dip the gobhi florets one by one in the batter and deep fry on low-medium heat till golden brown.Drain on paper towel.

Note – I do not boil the cauliflower before frying. I want the cauliflower to have a bite after deep-frying. However, do not fry the florets on very high heat either else they will be raw from inside.

Warm up the sauce prepared earlier if it gets cold. Gently add the fried cauliflower florets to the sauce and toss. Garnish with chopped ginger, chillies and cilantro if you like. Serve immediately!

Notes :-

  1. I usually make the sauce first and then fry up the cauliflower.This makes sure that the cauliflower stays crisp.If you are making the fritters first, let them stay warm in a 200 degree F oven while you make the sauce)
  2. You can use little tomato paste and sriracha in this recipe if you do not have tomato-chilli sauce.Adjust quantity to liking. Go light on vinegar at the end since the tomato paste is quite acidic.
  3. Adding tomato – chilli sauce adds sweetness too, you can adjust the level of sweet in this recipe either by adding ketchup or honey/agave/sugar.
Categories
Brunch Easy Recipes Gluten Free Indian Curry one pot meals Side Dishes Vegetarian

Rajma Masala

Sinfully Spicy - Rajma Masala, Red Kidney Beans CurrySpice laden tomato(ey) sauce, gooey beans, hints of cinnamon and cardamom, steamed rice on the side and lots of fresh cilantro on top.This pretty much sums up rajma (kidney beans)-chawal(rice). Quite similar to the warming pot roast, we pretty much savor this dish every other Sunday afternoon in the house followed by a long nap which by all means is the necessary element of the brunch ritual. This north indian kidney beans curry is spicy and comforting, all of you who love beans and a side of carbohydrate (potatoes/rice) would know how addictive it can get, just few minutes into eating.

Sinfully Spicy - Rajma Masala, Red Kidney Beans CurryWhen I think something comforting – an event, a memory, food, travel or in general, any milestone of life, I want to be in that moment and think more and even more about it.These days, I seem to remember my home in India a lot. The routine of daily life back there keeps on flashing in my mind now and then.Our domestic help sitting on the floor peeling and chopping squash, talking about the other homes she works in, mum next to her and grinding fresh chilies and garlic in our decade old mortar & pestle. They discussed nuances of long power cuts- the preparations that precede it, casually chatting about unusually above normal temperatures and yet how late monsoons have been this year. In between, my mum would pour her elaichi chai with few crumbly rusks, both having a good ladies time.

While I brew my green tea on summer afternoons, my lil daughter napping, I also prepare dinner side by side, it is such a pleasant time to dig pockets of such spontaneous memories when I am all by myself in the house. It’s a warm feeling – nostalgic & bitter – sweet at the same time.

Sinfully Spicy - Rajma Masala, Red Kidney Beans CurryWhen I severely miss home, it’s just left to the meals to comfort us. Talk about comforting and rajma masala is my soul food. Not only because of how hearty it is but also because how uncomplicated the flavors are.Its bright and nourishing, its simple and doesnt need you to baby sit the pot. You could start with a simple masala, add the beans, let simmer and done. As a variation add vegetables (I am thinking whole baby potatoes or even few chopped greens here), why not? I personally like to serve it alongside paneer bhurji, rounding off our punjabi meal.

Sinfully Spicy - Rajma Masala, Red Kidney Beans CurryIf you happen to taste this dish at restaurants, it comes rich and heavy, the base recipe remains similar but the final dish is finished with butter and cream. Most Indian restaurants in the west do not cook like how indians cook at home. I don’t know how this piling on of the fat started.The way rajma masala is made in rural, punjabi homes is a far cry from the overbearing use of butter and cream, it is homely and essentially what true Indian food is like. That said, stay clear of butter pool and make this kidney bean curry –  delicious, healthy & comforting!

Sinfully Spicy - Rajma Masala, Red Kidney Beans Curry

Ingredients (Serves 3-4)

  • 1 cup red kidney beans, raw (make sure the beans are not more than 6 months old, I buy my stock from Whole Foods)
  • 3.5 cups water
  • 2 cloves
  • 1 black cardamom
  • tejpatta (indian bay leaf)
  • 1/4 heaping cumin seeds
  • small twig of cinnamon
  • 1/2 tsp oil
  • 1/2 tsp salt
  • 1/2 tbsp grated fresh ginger
  • 1-2 fresh Thai green chillies, whole or slit (adjust to tolerance)

For the Sauce

  • 5 tbsp mustard or olive oil
  • 1/2 cup finely chopped onions
  • 2 garlic cloves, minced
  • 1 cup finely chopped tomatoes (slightly sour)
  • 1.5 tsp coriander powder
  • 1/2 tsp red chili powder/cayenne (adjust quantity to tolerance)
  • 1/4 tsp turmeric powder
  • 1/4 tsp amchoor (dry mango powder)
  • 1/4 tsp garam masala
  • 1/2 tsp kasuri methi (dried fenugreek leaves)
  • Salt
  • Chopped cilantro

Method

Cooking the beans

Note – Skip this step if using canned beans, add the whole spices listed under cooking the raw beans at the time when you make the sauce.

Soak the kidney beans in enough water overnight or for at least 8 hours. This is an important step if you are using raw beans, if not soaked enough, the recipe will not turn out well. Once the beans have swelled, drain and discard the water. Transfer the kidney beans to a pressure cooker. Add 3.5 cups water, cloves, cardamom, tejpatta, cumin, cinnamon, oil and 1/2 tsp salt. Close the lid of the cooker and pressure cook on medium heat for 2-3 whistles or till the beans are 95% cook. An easy indicator to know if the beans have cooked is that the skin starts peeling off from few of them but the shape is intact. You could cook the beans open in on stove top till tender for approximately 45-50 minutes.

Once the beans have cooked, pick up the cloves, cardamom, cinnamon, tejpatta and discard. Transfer the cooked beans and stock to a bowl and mix in the ginger and whole chillies. Let sit while you make the sauce.

Making the Sauce

In the same cooking pot/pressure cooker that you boiled the beans,add the oil and heat on medium till you see ripples on the surface.If using mustard oil, you will need to heat tills it’s about to smoke so that the raw smell goes away.

Reduce heat to slightly and add the finely chopped onions and garlic and cook them till golden brown. About 6-8 minutes. Reduce the heat to low and add the tomatoes next along with chili, coriander,turmeric and amchoor 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. If you see masala sticking to the bottom of pan, add some stock. Cook thoroughly.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 boiled beans to the pot next along with all the stock.Check and adjust the salt. Add the garam masala & kasuri methi. Cover and let simmer on low heat for 25-30 minutes.

Once the beans have simmered, removed from heat and let sit undisturbed for 2-3 hours.

Serve warm garnished with cilantro.

Enjoy & Thanks for stopping by!

Categories
Brunch Gluten Free Indian Curry Non vegetarian Seafood Side Dishes

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.
Categories
Breakfast Brunch Easy Recipes Gluten Free Indian Curry Indian Streetfood Side Dishes Vegetarian

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

 

Categories
Easy Recipes Festival Recipes General Gluten Free Indian Curry Pickles/Preserves Side Dishes Uncategorized

Aam ka Achaar – Green Mango Pickle

Sinfully Spicy : Aam Ka Achaar, Green Mango Pickle #indianIf you grew up in northern India in the 80s when the sandwich & muffin culture had still not hit the subcontinent, most of you would have eaten rolled up greasy parathas (flatbread) with achaar(pickle) and a dry sabzi for school lunch. I remember that during our half hour lunch break, first fifteen minutes were to eat inside the class after which you could walk out and play or move around the school complex.I am sure many of you would have tasted pickles from friend’s dabba and talked lengths of it to mom till the point of sounding mean. If she gave into your meanness, you would find her next day noting down the recipe from your friend’s mother at the end of the school hours.

Sinfully Spicy : Aam Ka Achaar, Prepping Green Mango for Pickle #indian In India, pickles or achaar is a line of cuisine in itself. Quite unlike the way western world understands pickling with vinegar and minimal spices or herbs, indian achaar are preserved in litres of oil, cups of salt and sack full of spices.You don’t call it a pickle unless oil runs down your fingers when you pick up a nibble and a strong, piquant aroma fills up the nostrils. Each and every home has a unique recipe or more depending on how the ladies of the house like to preserve their jar. Usually served as a part of meal for that tang and heat or to aid digestion or just to entice the senses, a few bottles of pickles form a part of every Indian kitchen varying in produce from season to season.In my home, the pickled root vegetables are stocked in winter months and usually both red & green chilies are pickled around spring but summer is for limes and of course, the mango!

Sinfully Spicy - Aam Ka Achaar, Green Mango Pickle #indian #recipe

Sinfully Spicy : Aam Ka Achaar, Green Mango Pickle #indianI found kairis (small tart, indian variety green mangoes) a couple of weeks back at our local store. For the last four years or so that I have been a regular there,this was the first time ever I spotted these.Still questioning if  they were the actual ones (aka direct export from India), I only bought home six or seven,thinking all the way of what all I want to do with them.The first thing I did after putting the bags down was to rush to the kitchen and cut open a piece with a sharp knife and there it was – a white, opaque soft seed and tart flesh.I sniffed the sweet but tangy aroma.OMG, this is it. They were the real deal! I pestered the husband immediately to rush back and if anyone of you saw a crazy woman coming out of the store with couple of pounds of green mangoes in the South Las Vegas area, now you know who it was.

Sinfully Spicy : Aam Ka Achaar, Green Mango Pickle #indianThis achaar with raw,green mangoes is sour and hot.I use virgin mustard oil for preserving it and it lends the unique taste and aroma to it. Raw mangoes are chopped into small pieces,dried in the sun, mixed with different spices to give an aromatic & bitter note then covered in oil for the pungency. The sun cooking (fermentation) for a few days eliminates the need of refrigeration to keeps it well for a up to a year.The concentration of salt, oil and spices act as a natural preservative and you don’t need of any chemical to enhance its shelf life.

Sinfully Spicy : Aam Ka Achaar, Green Mango Pickle #indian

Printable Recipe 

Ingredients (Makes about 16 oz)

  • 1 lb green mangoes
  • 2 tsp saunf (fennel seeds)
  • 2 tsp methi (fenugreek seeds)
  • 3/4 tsp kalonji (nigella seeds)
  • 1/2 tsp yellow mustard seeds
  • 2 tsp rai (brown mustard seeds)
  • 1.5 tsp turmeric powder
  • 1 tsp red chili powder (adjust to taste)
  • 1/4 tsp powdered hing (asafoetida)
  • 1.5 tsp Salt + more if required
  • 250-300 ml virgin mustard oil,divided

Notes –

  1. Never under salt the pickle, it will go bad within few weeks.
  2. If you do not like the strong taste of mustard oil, you can heat it up to do away the raw smell, cool down and then add.
  3. The kind of mangoes I used were really tart and so the pickle came out quite tangy. If you do not get pickling mangoes, add some amchoor (dry mango powder) to the recipe for a tart note.
  4. This is not an instant pickle recipe, the pickle is sun fermented and takes 7-10 days to mature and get ready to consume.

Method

Wash and pat dry the mangoes. Cut and discard the top stem and then cut them into half, remove and discard the seed & membrane and then cut into small cubes. Layer the cubes on a wide plate, sprinkle 1/2 tsp of salt and let sit in sun for 1-2 days till the skins starts to dry on edges and turning pale green. At the end of the day, remove and discard any liquid that has collected.

Using your coffee grinder, coarsely pulse the saunf, methi,kalonji and mustard seeds. In a small bowl mix these with turmeric, chili and hing, mix well.

Place the mango pieces in a wide glass dish (I use my pyrex) and add the spices mixed before. Sprinkle the salt. With a clean and dry spoon or fingers, mix well such that spices and salt loosely stick to mango pieces. Add 150 ml of mustard oil and mix it well. At this point, the achaar will have a very strong smell and a bitter taste but that’s okay.  Allow it to stand in full sun for two days. Try to stir the achaar once or twice a day with a clean, dry spoon.

On the third day transfer the achaar into a glass or porcelain jar, check and adjust the salt and top with remaining oil and mix well. Cover the mouth of the jar with a muslin cloth, tie with a string and let mature for seven to ten days in sun. ( this time will depend on the strength of sun in the area you live).Stir the contents once or twice a day.

At the end of sun fermentation, the skin of the mango would be brownish and the strong, bitter taste will go away. Store at room temperature for up to 10-12 months. Always use a clean spoon to serve the pickle. 

Enjoy & Thanks for Stopping by!

Categories
Appetizers/Snacks Brunch Easy Recipes Gluten Free Indian Curry Indian Streetfood Indo Chinese Non vegetarian Side Dishes Stir-fry

Chicken in Hot Garlic Sauce (IndoChinese)

Sinfully Spicy - Chicken in Hot garlic sauce, indochinese #recipe

Sinfully Spicy - Chicken in Hot garlic sauce, indochinese #recipe

Sinfully Spicy - Chicken in Hot garlic sauce, indochinese #recipeI start craving that chicken in hot garlic sauce severely,one with bits of garlic and crispy morsels coated in a deep flavored, sticky and hot reddish sauce. With no recipe to follow, it is just left to receding memories to build one.

Sinfully Spicy - Chicken in Hot garlic sauce, indochinese #recipe

Ingredients (Serves 2-3)1 lb boneless chicken thighs,skinless1 tbsp all-purpose flour1 garlic pod, minced1/2 tbsp dark soya sauce ((I use Ching’s brand)pinch of  turmeric powder1/2 tsp salt1/2 tsp black pepperOil for skillet frying (I used sunflower)Use tofu, paneer and assorted vegetables for a vegetarian version of this recipeFor the Sauce8 garlic pods5-6 whole red Kashmiri chillies (adjust to tolerance, de seed if you like )1 tsp roasted white sesame seeds1-2 Thai bird chili, whole2 tsp dark soya sauce (I use Ching’s brand)3 tbsp chilli tomato sauce (I use Maggi Hot & sweet)2.5 tsp honey (or brown sugar)1 tsp coriander powder1/4 turmeric powder3/4 tsp red pepper flakes (adjust to tolerance)1/2 tsp fresh ginger, minced1 tsp pure sesame oil (optional but recommended)2 tsp corn starch2/3 cup chicken/vegetable stock or water3-4 tbsp oil (I used sunflower, use any neutral oil)4 scallion stalks, white & green cut separately1/2 cup thin sliced red onionSalt to taste1.5 tbsp white vinegar (adjust to taste)1/4 tsp garam masalaFor Garnish – chopped scallions(green parts)MethodPreparationSoak the whole red chillies in warm water for 20 minutes.Cut the cleaned chicken into bite size pieces. Rub it with flour, garlic, chili, soya sauce, turmeric, salt & pepper and let sit for about 25-30 minutes.While the chicken is marinating, using your mortar and pestle or mini processor, crush the garlic, sesame seeds and soaked red chillies to tiny bits.You could use some soaking water if required for blending.In a small bowl, mix up the soya sauce, chili tomato sauce, honey and sesame oil(if using). In another bowl, mix the cornstarch with the stock and set aside.CookingIn a wide skillet (I used my 12″), heat up 2-3 tbsp of oil on high. Layer the marinated chicken pieces on the skillet and let sear on both sides, flipping in between. Make sure that the chicken pieces cook all the way through. This may take about 7-8 minutes or more depending on size of pieces.Once done, transfer the chicken pieces to a plate and reserve the dripping in the skillet itself.Add the 3 tbsp oil into the same skillet and heat it up on medium. Add the crushed garlic- chili paste as well as the whole green chili to it and fry up these for 20-30 second or so till you smell the aroma. Be careful that the garlic does not burn. Next add the chopped scallions (white part) & onions and cook on medium high for 2-3 minutes or till light brown in color. Add the coriander, turmeric,ginger and soya sauce mix made earlier, let cook for 3-4 minutes till everything starts looking glossy or till you see bubbles on the sides.Next, add the cornstarch mix to the skillet. Reduce the heat to low and let everything simmer for another 2-3 minutes till the sauce thickens slightly.Next, taste & adjust the salt in the sauce. Sprinkle the garam masala & vinegar to the skillet and stir everything well. Add the chicken & toss so that the pieces are evenly coated.Garnish with chopped green scallions & serve immediately.