Meat and Potatoes. The universal comfort food. A ritual in my kitchen in the midst of cruel winters especially on days when the chilly winds clatter against the window panes, its grey and cloudy outside and inside my kitchen, meat is slow cooked long enough till it almost falls off the bone, the potatoes absorb all the flavor and the aroma of the spices permeates the atmosphere of house. A dish which evokes nostalgia of my mom’s mutton stew and of our first few years in the States.
My first tasting of lamb came in one of the ornate buffets here in Las Vegas in a mellow stew- crimson colored, cooked with carrots, speckled with herbs & tasting strongly of red wine. Since we do not consume a lot of lamb in India (mutton is more popular), we had only been roasting lamb rack ocassionally, completely oblivious of the fact how this meat would behave with spices. The tasting presented an opportunity to try it in my mum’s mutton & new potato slow cooked stouu , one in which the meat is first seared and then cooked for long good hours, often pushing lunch to evening tea time.
There is little match to the slow cooking method, for the meat slowly gives in to heat, the gelatinous flavor of the bone melts in the sauce lending it an unmatched edge over the rushed one.The key is to start ahead, much before meal time so that the stew does not miss a chance to rest for a couple of hours before serving. This stew is comforting, deeply flavorful & delicious with a earthly taste of starchy potatoes. You should give this a try before the winters go away!
Slow cooked bone in lamb and potato stew with fresh pounded spices and yogurt.
Course: Main Course
For the Stew
1 lbstewing lamb
4tbspmustard oil, substitute with cooking oil that you like to use
1 bay leaf
2inch cinnamon stick
1 cuponionsthinly sliced
2tsp hot red chilli powderadjust to tolerance
1/2 tspkashmiri chilli powder
1/3 cupplain greek yogurtslightly beaten
1/2 tspfresh grated nutmeg
Salt to taste
Coarsely pound together
2 tspblack peppercorns
Add the coarsely pounded spices to a bowl. Add the hot and kashmiri red chilli powder. Pour 1/4 cup of warm water, mix the spices into a paste and set aside.
In your dutch oven or any heavy bottom pot with lid, add the oil and let warm up for a few minutes until slightly smoky.
Add the black cardamom, cinnamom stick and bayleaf to the oil and saute for 10-15 seconds taking care not to burn the spices.
Next, add the sliced onions, sprinkle a pinch of sugar and let the onions brown. Keep on cooking them with stirring in between for 7-8 minutes till the onions are dark brown. This is important for color of the stew.
Once the onions are browned, add the lamb to the pot. Cook the lamb on medium low heat with onions for 8-9 minutes stirring continously untill you see that the lamb is browned on all sides and the edges are starting to turn dark brown.
Add the spice paste next, sprinkle 1 tsp of salt and mix well till the lamb pieces are covered in spices. Let the spices cook with lamb and onions for good 5 minutes. Make sure that they are not sticking to bottom. If you feel so, add a tablespoon or two of water.
Slowly you will see that the lamb will release its water and the contents of the pot will be slightly watery. Add 1/4 cup of hot water at this stage and cover the dutch oven.
Let the lamb slow cook for a low stove 2-3 hours(time depends on how big or small your pieces are as well as the quality of your meat). You will need to check time to time to make sure that nothing is sticking to the bottom, if so, add a splash of water.
Once the lamb is 90 percent cooked, keeping heat low, add the beaten yogurt and mix well rigrously else the yogurt will curdle. Saute the lamb with yogurt for 5-10 minutes untill you see oil bubbles on the sides of the pot. Check and adjust the salt at this stage. At this stage, lamb will be 95 percent cooked.
Add the potatoes to the pot, mix and cover the lid again.Let potatoes cook for 5-8 minutes or untill fork tender.
Once the meat and potatoes are done, take off the stove. Add nutmeg and gently mix everything well.
The summer mornings at my badi mummy’s (grandma) house started early with preparing for meals ahead that day. By the time I walked down half sleepy to the lobby, the central area of our house where the whole family gathered for chai in the mornings, at meal times or just to sit chatting away, the “lobby” with tiny pink and ivory marble pieces embedded in the floor and a fish aquarium decorating one corner of the wall facing the door that opened into the backyard, I would often find her either chopping vegetables,segregating them into what will be for which mealtime, kneading the dough , picking the lentils or just involved in some kitchen chore.A half filled teacup always on her side on top of a newspaper folded in quarters which she read in between of being busy.I inched to sit close to her and see what her keep busy.I would flip a few pages of the newspaper and often she told me ” hamare babuji 25 paise har mahene english padne ke leye jayda dete they”(my father spent extra money each month to let me learn english at school). In the 1930s, many old women of her age in India would not be reading english newspapers or speaking the language at that time.
When it was the pickling season, the attention shifted from regular tasks to raw mangoes, baby limes and chilies.To tell you the truth the pungent smell of strong pickling spices along with the piquant aroma of virgin mustard oil would be the last thing you would want to sniff at 6 in the morning but her dedication and involvement towards this business was contagious. Attention to detail boiled down to sterilizing the knifes and kitchen towels that would or could touch those chilies and mangoes,leave alone the large glass containers and spoons or bowls. In that time of no fancy appliances,magic bullets and all, hand crushing the tough seeds of fenugreek and tiny rai (brown mustard) did not come easy if you lacked sincerity. She often covered her nostrils with the end of her cotton saree, which was especially worn in any other color but white that day to guard against stains and those fragile, slightly wrinkly hands worked energetically in unison with the heavy terra-cotta mortar & pestle. In between, she paused to wipe off the spice dust off her steel framed glasses but continued with double vigor in the next few minutes.I often wondered if there could be anything, anything in this whole wide world right now which could deter her attention.
For the next few hours, the coarse ground fenugreek, nigella, fennel and mustard seeds were mixed with copious amounts of turmeric powder and salt and then doused in liters of raw, virgin mustard oil, the pungent oil, which my kitchen still feels lifeless without for I have consumed it right from childhood days. Half of the mixture was separated for the mango pickle to which she would add more chili powder later and the rest was stuffed inside plum,red peppers with slightly shriveled skin from a day or two of sun drying prior to pickling. The jars would be situated in sun to ferment for week or ten days and she found something else to keep her busy like no other.
Having lived on homemade pickles all those years of growing up, I could never acquire a taste for the store-bought ones.My tastebuds can make out the slightest hints of those citric acid and preservatives. It is my aim every season to make at least one pickle. Last year it was raw mangoes and prior to that I pickled no oil limes. It was the turn of red chili peppers as soon as I spotted them at Whole foods this time. Over the years, I have slightly changed the recipe to be more like my mom’s. Instead of stuffing the whole red chili peppers, I slit them in half and then stuff the halves. Thats the only change I have made to my badi mummy‘s recipe.
Ingredients (Makes 40 halves of pickled chilies and extra spice (masala) & oil )
18-20 whole red chili peppers (I used Fresno)
pinch of salt
4 tablespoon rai (brown mustard seeds)
2 tablespoon fenugreek seeds
1 teaspoon + 1/4 teaspoon Nigella seeds
1.5 tablespoon fennel seeds
2 teaspoon turmeric powder
1.5 tablespoon amchoor (dry mango powder, buy online here )
2 teaspoon salt (adjust to taste)
300-350 ml virgin mustard oil, divided (or use olive oil, see notes)
You could use the same recipe to make whole stuffed red chili peppers.Instead of halving them, simply, remove the seeds and stuff with the spices.
Never under salt the pickle, it will go bad within few weeks.
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. Or you can use olive oil in this recipe if you do not get mustard oil. The flavor of the pickle is slightly different from traditional but it works.
This is not an instant pickle recipe, the pickle is sun fermented and takes 7-10 days (or more depending on strength of sun where you live to mature and get ready to consume.
Wash and pat dry the chilies. Cut and discard the top stem and the entire green portion, then cut them into half. I discarded the seeds & veins of half the chillies,thats where the heat in the pickle comes from. You can remove seeds for all of them if you want. Layer the chilies on a wide, non reactive shallow dish, sprinkle a scant pinch of salt.
Using your coffee grinder, coarsely pulse the mustard, fennel, nigella & fenugreek seeds separately (this is important).You do not need to make a fine powder, if few specks of whole spices remain, its okay. In a small bowl mix the powdered spices together with turmeric, 1 teaspoon salt and amchoor.Taste the spice mix for salt, it should be slightly more salty than you think. Add 2-3 tablespoon mustard oil just so that the spice powder is moistened. This will be make it easy to stuff the chilies.
With dry hands, stuff whole or each half of the chilies with this spice mixture. Place the stuffed chili pepper in a wide glass dish (I use my pyrex). Add 200 ml of mustard oil, any spice mixture remaining and gently mix so that the chilies are coated in oil. At this point, the achaar will have a very strong smell and a bitter taste but thatâ€™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 (do not use a metal container) , 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 chilies would have shrivelled and the strong, bitter taste will go away. Store at room temperature for up to 2-3 months. Always use a clean spoon to serve the pickle.
I always feel that I end up cooking many dishes just to re-create a special memory, securely nestled in my heart from the yearsÂ 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 weekÂ 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 lusciousÂ matarpaneer – fresh shelled peas and soft unaged cheese in a spicy sauce redolent of sweet-smelling cardamom and sharp hintsÂ of cinnamon and cloves in contrast to the sweetness of the vegetable.
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 womenÂ of the family, after serving lunch, geared up for dinner,pulling chairs around the takhtÂ (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 shellÂ three or fourÂ 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 useÂ pouch inside the freezer.
When I amÂ engrossed in such strong weavedÂ memories, at times, itÂ 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,Â 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 ofÂ matar dana.Â All laughs, soÂ much fun.
Then suddenly, I feel the warmth ofÂ 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.
Matar 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.
Matar Paneer -Â 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 ozÂ paneerÂ (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
1/4 inch piece ofÂ dalchiniÂ (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 teaspoonÂ kashmiriÂ 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 teaspoonÂ kasuri methi, crushed between palms
1/2 teaspoonÂ garam masalaÂ (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
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 theÂ paneerÂ 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,Â dalchiniÂ & cumin seeds.Saute for 5-6 minutes till the onion start to turn lightÂ brown.
Growing up, we ate ridiculous amounts of fish. Friday was precisely the day toÂ turn to our local fish monger, who proudly called a dimly lit, dilapidated tiny room as his shop but boasted of best quality fish in the neighborhood. The place smelled of salt and sweat and was choked with buyers most part of the day. There was the owner and two helpers who sat atÂ the back corner of the room, cleaning and cutting fish at a constant pace, hardly lifting their heads to see what was going on around them. They did not talk to each other or exchange glances, those expressionless faces often left me wondering as to what their motivation could be to come to this job everyday. Anyhow, the owner solely dealt with each customer and maintained level-headedÂ heated & humorous bargains. The regulars, obviously hadÂ a better chance compared to everyone else to snatch an unbeatable discount.
On each visit, I saw my dad, inquiringÂ the price of one variety more than a couple of times, smirking, looking at him and then quickly pointing to some other variety in few minutes,repeating the process with all the seafoodÂ infornt of him. After good fifteen minutes or so of this (almost) wordless conversation, just looking at Â each other, soft smiles and the owner came out with his Â best offer. In less than ten minutes, we were headed back home, walking hand in hand, thinking aboutÂ fish meals later in the day.
This is usually a way of life in India. Bargaining. Close association with store owners and vendors, knowing a little more than usual about them, discussing with them, arguing with them, saying the hardest, listening the heartiest, it is often enjoyable and seldom effortless. After living in States for all these years, everytime I go to India, I vouch to put forward my best foot when out strolling and shoppingÂ in theÂ bazaars, much to theÂ disappointment of mumÂ who thinks I have kind of lost my skills.
Eating fresh water fish is another agendaÂ when visiting. Mom’s fish curry with in season rohu(carp) or fried fish withÂ surmai. This spice rubbed pomfret is another favorite and so is this mustard laced light fish curry. You could get an idea from all these recipesthat I have already shared here about how serious my love is for all seafood.
I am really lazy when it comes to cooking just for myself. If it’s not buttered toast or scrambled eggs for lunch,this quick, pan fried fish is what you will find me pampering myself with for the past couple of months. It is pretty simple and fast to put together and differs completely from another pan fried fish I have posted earlier. This recipeÂ relies on warm flavorÂ of ginger, sharp garlic and the grassy heat of green chillies along with a tang from vinegar & chaat masalaÂ toÂ Â give the required acidity as well added notes of Â heat. I pan fry the fish in virgin mustard oil, you need to try fish cooked in it to know how awesome it tastes but olive oil will work fine too. Also, broccoli or zucchini is my preferred side with seafood, however you can serve some rice pilaf or lentils too.
1/2 tablespoon chaat masala (homemadeÂ or store bought)
1 teaspoonÂ garam masala
1.5 tablespoon distilled white vinegar
1/2 teaspoon red chilli flakes (adjust to taste)
1.5 or 2 tablespoon rice flour (or as needed)
salt to taste
Mustard Oil ( or grapeseed/canola oil)to cook
chopped cilantro, lime wedges to serve
If you do haveÂ chaat masala, add 3/4 tablespoon fresh lime juice and 1/4 teaspoonÂ smoked paprikaÂ to the marinade.
Pat the fish completely dry using paper towel or kitchen towels.Sprinkle with turmeric and set aside.
Meanwhile, using your mortar and pestle, smash the garlic, ginger and green chillies to a coarse paste.
In a medium bowl, add this paste along with all of the ingredients listedÂ exceptÂ the rice flour to form a marinade.Rub the fish with this marinade. Let sit refrigerated for atleast 30 minutes or not more than 1 hour.
When ready to cook, set the fish out of the refrigerator.
In a heavy bottomed, wide pan (I use my cast iron) , heat up 1-2 tablespoon of oil on medium. Mix the rice flour 1/2 tablespoon at a time with the fish. The liquid in the marinade and from the fish should be enough to moisten the rice flour. We are not looking for any batter or flour dredging here. The flour will scantly stick on the fish here and there. If you feel that you have added too much flour, use 1-2 tablespoon of water. If you feel that the marinade is still runny (this will depend on the variety and water content of the fish), add more rice flour.
Pan fry the fish on medium low heat in a single layer, flipping midway to brown on both sides. It took me about 3 minutes per sides. (If your fish cut is thicker, it will be more time to cook and vice versa).
Sprinkle with someÂ chaat masalaÂ and red chili flakes as soon as the fish is cooked, if you would like (depending on how tangy or hot you like)
Sprinkle chopped cilantro on top. Serve immediately with lime wedges, steamed broccoli or choice of steamed vegetables, rice pilaf or lentils.
I did not know of the husband’s liking for south indian flavors until we got married. It made quite a sense for someone who spent good four or five years of his college life in theÂ southern city of Madras (now Chennai). The hostel canteenÂ served some mean regional delicacies,he fondly recollects. My mom made a few vegetarian south indian dishes at home Â but those were mostly the general south indian favorites popular all over India –uttapams (savory rice pancakes),upma(breakfast porridge) ,gun powder, coconut chutneys,dosasÂ (rice crepes) and idlis(steamed rice cakes)Â to name a few. If you follow me on Instagram, you would have seen me making south indianÂ dishes sometimes.
After our wedding, I saw the husband ordering south indian take outs more often than not. He would enjoyÂ those strongly spiced,super hot curries, smelling of coconut and mustard. So, over all these years I have developed a few recipes of south indian style curries, suited to our taste.Spicy, hot and with distinct flavors,these are the recipes I can bank upon when looking for something different on our dinner table.
I usually serve plain rice and a refreshing salad with such curries, however you could do some vegetables like this asparagus-peas stirfry with coconut or a simple dal(lentils)
I do not have stories to connect toÂ this recipe today. It is not the food of my childhood. It is not something I grew up with. I do not claim that this curry belongs to some particular region of southern india,we like it in our homes and call it “south indian chicken curry”. My husband sampled it and asked me to put it up here, because this is a journal of our day today favorite foods.
The curry is quite spicy, take my word for it.I use hot dried red chillies, seedsÂ and all and grind them with strong pungent, spices like fenugreek, mustard seeds and black peppercorns.You would need to visit indian grocer for things like curry leaves, which lend a distinct aroma and flavor to this curry. There is no substitute for them but you can skip them if you do not get. It is quite good even without them.
2-3 tablespoon tamarind pulp (use less if using store-bought, see notes)
10 fresh curry leaves, roughly chopped
3/4 cup to 1 cup thick coconut milk (depending on how creamy and pronounced coconut taste you want)
Salt to taste
Store bought tamarind pulp is quite concentrated, tart and very salty. Use discretion when adding it.
I would not recommend using “light” coconut milk, as it makes the gravy very watery. Go for the thick, creamy one.
Marinating the chickenÂ (This can be done up to a day in advance)
In a small sauce pan, add the 1 tablespoon oil and heat it up on low. Add all the ingredients except chicken and salt to the oil and lightly roast the spices till you smell a nice aroma. Do not let them turn brown. Let cool once roasted.
Grind the roasted spices coarsely. In a large bowl, add the chicken pieces, sprinkle salt and half the quantity of this spice rub, combine so that chicken is coated in spices, cover and let marinate refrigerated for at least 4 hours or overnight(preferably).
Reserve the remaining spice rub.
Making the Curry
Thirty minutes prior to cooking, take the marinated chicken out of the refrigerator and let sit on the counter.
In aÂ kadhai(indian wok) or a large pot with lid, heat up the 4 tablespoon oil on medium high.Once the oil is hot, add the onions, garlic and green chillies to it. Saute and cook the onions for 8-10 minutes until they are golden brown. Add the bay leaf,cardamom, cinnamon stick and sauce for 10-12 seconds till you smell an aroma.
Next, add the marinated chicken to the pot, add salt, turmeric and stir around so that chicken pieces start to coat in the onions and garlic. Once you see that the chicken pieces have started to brown on the edges,cover the pot and let the chicken cook in its own juices until about 80% cooked, about 15-18 minutes(note that this time will depend on the cut and size of chicken pieces).
Add the reserved spice rub, ginger, curry leaves and tamarind paste next and stir around to coat the chicken. Cover and let cook on medium low for another 8-10Â minutes until the chicken is almostÂ cooked.If at any point you feel that the chicken is sticking to bottom on the pot, add a splash of water
Uncover, reduce the heat to low, and add the coconut milk to theÂ kadhai.Â Do not stir immediately. Let the coconut milk combine on its own. Check and adjust the salt. Stir very gently and let simmer for 5 minutes or so.
Garnish with few curry leaves and serve with warm rice.
I love hot,straight from the griddleÂ flatbreads.With a dollop of butter and chai (tea) on side, the taste is better thanÂ the bestÂ foods around. Growing up, in my badi mummy’s (grandma)Â house, winters were a season for parathas of all sorts.On few days we would just feed onÂ stuffed parathas for dinner with home churned white butter and pickled vegetables.It was a simple meal, yet very satisfying. My grandmother used to make parathasÂ with dough kneaded just when it was time to roll the bread,sometimes stuffing the stretchy, gluten layers with shredded mooli (daikon)Â or spiced crumbled cauliflower, and, a lot of timesÂ with the winter greens mixed in to hide but form a robust & flavorful dough. All the greens and vegetablesÂ came from the house grown patch, of whichÂ I have talked about a lot in my previous posts.On daysÂ when theÂ power was out, she would igniteÂ angithis (small clay containers of fire) in the verandah,repeatedly waving old newspapers in front of the glowing coal pieces. If the potatoes were plenty from the yard, they were put as it is inside the gusto of the brazier. We sat around the heated fire,wrapped in sweaters and shawls,our faces lighted by the flickering candles,soaking warmth of the burning charcoal, chit chatting and tearing bites from the fresh made hotÂ parathas. A few potatoes were taken out, smashed with fork, a drizzle ofÂ ghee, salt & chill powder and a rustic side was ready.With each morsel,wafted a aromatic steam smelling of garlic, fenugreek and warm spices. Many winter evenings were spent like this, no invertors or generators, a pre convenience era you would say.
MakingÂ rotisÂ orÂ parathasÂ is such an everyday thing for me. I make flatbreads of some kind each single day, it never feels like a chore, it is such a happy routine. I fail to understand when people say its too much work.They say when you love something you embrace it as joy. Maybe because I am used to it that I secretly enjoy it or I cook because I care.If you have dough in the refrigerator,its a matter of minutes to get the bread together.
The approach of spring season is usually indicative of the end ofÂ methiÂ season.To me it leaves behindÂ a similar departed feeling of sorts when fresh tomatoes start vanishing at the knock of fall. I loveÂ methiÂ leaves, I am addicted to them, sometimes I specially go to the store just to pick them, they are part of our weekly menu- they are so flavorful, addictively bitter and so good for you. I am yet to spot freshÂ methiÂ leaves in non- indian grocersÂ here in the States so you will have to make a visit to indian grocery to get these.However, few of my friends compare its taste to fresh watercress sometimes.I haven’t tried the substitution but this recipe can very well be used for any kind of greens you like – think finely shredded rainbow chard, think tucson kale or think good ol’spinach (the cooking variety).
I rollÂ the flatbreads both as triangles as well as well in the usual circle shapes. The triangle one needs more oil to be brushed inside layers and definitely comes out much more soft & flaky.You can refer to a previous post on step by step for makingÂ triangleÂ paratha. The husband prefers those. But you could do any way. Circles or triangles – they taste awesome!
These methiÂ parathas are so easy to make.Throw everything together and knead the dough.They are soft, flaky and packed with taste and nutrients. Let the dough sit in the refrigerator for no more than aÂ day or two and make them to go along with meals or just enjoy rolled up like a cigar all on its own with a cup of chai. I would recommend making them before this winter season goes away.
Ingredients (Makes 8)
1.5Â cup packed fresh/frozenÂ methiÂ (fenugreek leaves, see notes on other greens that can be used)
1.25 cupÂ attaÂ (whole wheat flour)
1/3Â cupÂ besanÂ (fine chickpea flour)
a generous pinch ofÂ hingÂ (asafetida powder)
1/8 tspÂ ajwainÂ (skip or substitute with celery seeds)
heaping 1/4 tsp turmeric powder
3-4 tbsp neutral oil
1Â tbsp finely chopped onion
1 scallion(spring onion) stalk, green & white parts finely chopped
3Â fat garlic cloves, finely chopped
1 tbsp fresh ginger, finely chopped
2 tbsp finely chopped fresh cilantro
2-3 green chillies, finely chopped (adjust to taste)
1/3 tsp salt
1/2 cup – 3/4 cup water (or as required, see recipe)
Canola Oil for griddle frying (about 2 tbsp perÂ paratha)
You can refer to a previousÂ postÂ on triangleÂ parathaÂ on how to shape the flatbreads.
If you want to rollÂ parathasÂ in circles, refer to previousÂ postÂ onÂ rotisÂ on how to do that.
If you do not get freshÂ methiÂ leaves in the area you live,look for the freezer aisle. They stock frozen methi there. You can use that in this recipe after thawing it and squeezing excess water out.
ImportantÂ :- Make small batches of this dough.Its gets sticky and soft as it sits and the vegetables start leaving water from the salt. I do not keep it for more than 2 days. The taste changes after a couple of days. You can half the recipe if you want.
This recipe can very well be used for any kind of greens you like – think chard, think tucson kale or think good ol’spinach (the cooking variety).
Pick theÂ methiÂ leaves from stems. Discard the stems and wash theÂ methiÂ leaves under running water so that all the dirt is washed away.Â Rinse the leaves well. Drain them completely.You don’t need to dry them out but ensure that the are not watery. Use a paper towel if needed. If you are using the frozen variety, squeeze water from the leaves and finely chop theÂ methiÂ leaves. Set aside.
In a wide dish orÂ paraat, mix together flours,Â ajwain,Â hingÂ and turmeric. Start adding oil a tablespoon at a time and working in the flours to incorporate. Add the choppedÂ methiÂ leaves next along with onions,scallions, garlic, cilantro, ginger and green chillies. Mix together.
Add little water at a time and knead to a smooth dough. As the flourÂ absorbs water,it will start clumping up into a ball.Continue to add water till all the dry flour becomes wet, your hands will be mighty messy but the flour willÂ come together.Remember not to add too much water at a time.Use your knuckles to flatten the doughÂ out and then pull it all together towards yourself, using your palm & fingers, then knead again with knuckles to flatten out. Knead this way (flatten and bring together) repeatedly forÂ 7-8Â minutes. At any point you feel that the flourÂ is tight or drying out, add a light splash water (but not too much)Towards the last 1-2 minutes of kneading, use both hands to knead for a very smooth & elastic dough (this will work up the gluten really fast). Once the dough looks and feels really really smooth, cover with a kitchen towel and let rest for (not more than) 20-25Â minutes.Â Keep in mind not to make a very loose dough because as it sits, it will turn softer and sticky.Â Once kneaded, let rest for 15-20 minutes.
If you are not planning to makeÂ parathasÂ right away, place the dough into an air tight container with lid and refrigerate.
When ready to makeÂ parathas, uncover and divide into equal portions.Â Take each dough portion betweenÂ palms of your both hands and roll to make as smooth balls as possible. Flatten the balls. GetÂ some looseÂ attaÂ on to the dish. Its time to makeÂ roll!
Roll and cover each ball in the looseÂ attaÂ and place on a smooth rolling stone or pastry board or kitchen surface. Flatten out lightly on edges using tips of your finger. Using a rolling-pin, start rolling the dough to a flat circle.Dust the board as and when required when rolling. Initially, you will need to dust moreÂ but it will get easier as you continue.Using a rolling-pin, roll the ball into a circle 2.5â€³ in diameter. Brush a littleÂ ghee/oil on the rolled out circle.After brushing theÂ ghee, fold into a semi-circle.Brush theÂ gheeÂ on the semi-circle and fold again to form a triangle.Sprinkle the top with more flour and carefully with the help of rolling-pin, roll out until its 1/8â€³ thick.Â Note: While you are rolling out, you will need to flip over, dust flour etc and be gentle to keep the shape intact.You will not get a neatÂ triangle shape but thats how it is.
Spread someÂ oil on the heatedÂ tawa/griddle.Carefully lift the rolled out dough with your hands and place on theÂ tawa.Let cook for 2 minutes on medium heat and then flip over using a spatula.Using a spoon,spread 1 tablespoon oilÂ thoroughly on the first side while the second side is cooking.Flip again and repeat brushing oilÂ on the second side.Cook both sides till you see small brown specks and smell the aroma of cooked dough. In some cases theÂ parathaÂ will fluff up while cooking.Dont worry you did a good job if that happens. Be careful of the escaping steam though.
Once cooked & golden brown on both sides, remove from griddleÂ using a spatula & transfer to cooling rack to cool slightly so that they donâ€™t become soggy , later you store them in a box lined with dry cloth or paper towel.
Long railway journeys.Picnics.Lunch.Festivals.Breakfast.Street Side Eating.Snacks.Dinner. Name the occasion and ‘poori‘, this deep-fried,unleavened bread has been my companion. Thin, thick, staining fingers with oil, flavored with ajwain(carrom seeds),crispy yet soft – this little puffy bread has been a steady thing in our kitchen, bringing us comfort and gluttony(sigh!).I could trade saturday pancakes for these, for they will bring the same deliciousness to the table.
Poke your finger to puncture that crispy skin on top, bloated from the heat of deep-frying and chew on it. Combine it with a spicy potato curry or jhol and you have an overdose of carbs, but, trust me you could feel bad before eating these or after, but, never ever while eating jhol-poori 🙂.It is not a that healthy,’superfood’ thing, but most good things in life bring a fraction (or more) of guilt with them! Or so I think.
Chopped or pureed vegetables like spinach and methi (fenugreek) leaves are many times added to the dough as variations. You could add a lot of or less powdered spices as per your liking. You could even mix up flours – semolina, cornmeal or all-purpose flour to whole wheat flour and fry up. The tastes and texture changes but the dough takes all for there is hardly anything deep-fried which tastes less than lavish. You get what I mean,right?
A hot cup of chai,stale pooris slathered with chutney or pickles rolled cigar like is how enjoy it the most but traditionally pooris are served with a side – usually a spicy potato based dish(though in many parts they serve with meats and fruit purees too) and essentially achaar(pickle), mango or lime in my grandma’s house.In my family, the side curry is cooked without onion and garlic and I still make it the same .However there are no rules, if my grandma was short on time, she would sometimes slice a few sweet mangoes or so with them. Basically, you get the idea – its is delicious with just about anything.
Jhol Poori is a combination which makes an appearance atleast once a month in our house if not more. In my mums house, this is typical Sunday breakfast. While I knead the dough, the pressure cooker hisses and the potatoes boil inside. My mom always always cooked aloo John in ghee and I do the same, the taste is so amazing. If not, you can use normal cooking oil to make it. A quick tempering with simple aromatics-pungent hing(asafoetoda),smoky cumin & turmeric hit the hot ghee along with tomatoes, green chillies & ginger, awkwardly crumbled potatoes join the pot, simmer for under twenty minutes or so and done. While traditionally jhol is a term used for much thinner, almost water like consistency, we like ours on the thickish gravy side, just go stingy on the amount of water that you add, everything else remains the same.
Deep fried puffed flatbreads made with whole wheat atta. These are best served with a spicy aloo curry.
Course: Main Course, Side Dish
1.5cupatta (durum wheat flour)
2-3tbspoil for dough
room temperature water
Oil for deep frying
In a wide dish or large bowl, mix flour, salt, oil and ajwain. Mix well to combine.
Adding little water at a time, start kneading. I used a little over 1/2 cup of water. Add water slowly until there is no dry flour and then bring together and knead using your knuckles and fingers until smooth for about 8 minutes or so until the dough appears smooth and is firm to touch. The dough should not be soft.
Cover with damp flour and rest for 20 minutes.
Divide into equal portions.Roll each portion between palms to make balls(about the size of a lime).
Set about 2 inches of canola oil for deep frying to heat up in a kadhai or in a dutch pot.
Keep a a little oil nearby. Start with 1 ball at a time, dip the ball in bowl of oil, flatten it lightly on the rolling board and with the help of a rolling-pin, roll into a 3" or 4" circle, about 1/8 thick. When you are rolling, you could slather some oil if dough sticks. It takes practice to get the shape. Even if you do not get perfect rounds its okay, doesn't affect the taste. When you are rolling the dough you can lift it and move it around to get a round of uniform thickness.
To check the temperature of the oil, pinch a small portion of dough and add it to the oil, it should quickly rise to the top without changing color. If the dough rises slowly or remains at the bottom,wait for the oil to heat up more.
Once the oil is hot, fry rolled pooris one at a time, flipping once, lightly pressing with a slotted spoon (else it will not puff up), until puffed and golden brown, about 30 to 45 seconds. Drian fried pooris on paper towel. Serve.
A spicy potato curry usually served with pooris. These potatoes are cooked without onion or garlic and spiced with ginger, hing and cumin seeds in a tomato based sauce.
Course: Main Course
3tbspghee or cooking oil
1inch fresh ginger, minced
3green chili, slit
1/2tsphot red chili powder, adjust to taste
2largetomatoes, chopped fine
1/2tspamchoor (dry mango powder)
1.5cup water, or as needed
Peel the potatoes and using your hands light crush them into random pieces. Set aside.
In a cooking pot, warm up the ghee on low medium.
Once ghee is hot, add hing and then crackle the cumin seeds. Next add the ginger and green chillies together and saucer10-15 seconds.
Next, add the powdered spices – coriander, turmeric and red chili powder to the pot. Ad 2 tbsp water so that the spices don't burn. Saute the spices in ghee for 2 minutes or so till you smell a nice aroma.
Net add the tomatoes and sauce them for 4 minutes or so until you see ghee bubbles separating on the sides.
Add the potatoes now, sprinkle salt, mix well and sauce themfor 2-3 minutes with tomato and spices.
Add the water next and let come to a boil. Once boiling, reduce heat to low and let simmer for 20 minutes or so. Halfway, open the lid and mash a fe potatoes using back of the spoon, this helps in thickening the curry.
Switch off the stove and add the amchoor and garam masala. Mix and let rest for at least 20 minutes. Reheat, garnish with chopped cilantro before serving.
My dad loved to entertain and this would mean as theÂ weekend was approaching,mom would be spending most of her time brainstorming dinner menus. End of the week and the house would be choked with family and friends and even after doing it for several years,I loved the excitement in her gaitÂ onÂ saturday mornings when we strolled to the bazaar to getÂ groceries.There would be guests with both vegetarian and non vegetarian choices, not many with special diets but definitely all,secretly,looking forward to her deftly spiced dishes. Many fromÂ the near family would sometimes call ahead in the day with requests over the phone while others just warmed their hearts thinking of the surprise that she would bring to the table.Each time, she came up with such a fantastic menu, the array of dishes perfectly complementing each other, each course well thought, most of the food homemade and few not.
She did not choose to make elaborate,time-consuming dishes if the number of guests were many but quite aÂ variety so that everyone could spoon a favorite on their plate. All afternoon, the house smelled of few dozen or so of mutton koftassimmering inside theÂ aluminumÂ pot specifically reserved for cooking on such days of big meals, a show stopper as my dad would say, it was the main dish along side puffy rotis, then, there would be dishes made withÂ paneer ,a must on north indian entertaining menus,aÂ slow cookedÂ side of potatoes, another crowd pleaser, her cinnamon spiced red hued dum alooÂ and the signature rice pilaf, brought together withÂ ghee criped cumin seeds folded in fragrant basmati,thick, nuttyÂ dal tarka, tempered with ghee & scattered with cilantro and served with lemon wedges on side of the bowl.Â On few occasions, she would tend to a pot of boilingÂ kadhiÂ which by the way was a favorite of almost every aunt I know in the family,while quickly frying up ajwainÂ scentedÂ onionÂ pakoras on the side stove at the last moment so that the fritters remained crispy till the guests sat down to eat.
If it were winters, there would be fried seafood as starters,a winter tradition, a family favorite,when the fish season peaks in the bazaars, without a miss, fried,crispy pieces of rohu (fresh water carp)Â fish were served along with vinegar soaked onion ringsÂ and smoking hot green chutney.If my dad got a good deal, few kilos of white pomfret were slid into smoking mustard oil for guests. Quite in contrast to here, growing up, we consumed copious amounts of seafood during the colder months and that’s the reason I crave it every now and then. Every region in India has its own fish fry recipe, in the coastal areas of south india,fresh caught smaller fish are doused inÂ a paste of ground coconut and red chillies before deep-frying while in the eastern parts, in a lightlyÂ brit inspired ‘fish & chips’, they fry the marinated fish after a coating of egg and bread crumbs.
However, mum uses a batter which she tells is my maternal grandfather’s recipe.The marinated fish is coated in a garlic-ginger laced,turmeric hued marinade and then scantly coatedÂ in a mix of rice and besan (chickpea)Â flours.She fondly recollects that during her childhood, my grandfather used to soak the rice a night before and stone grind it the followingÂ day to coat the thick,belly pieces of rohu in it andÂ they would sit around the stove waiting in turn to get the piping hot fritter. If you happen to visit my home, mum makes fried fish the same way, she would soak the rice and hand grind it on sil-batta(stone grinder). I haveÂ adapted the recipe and use ready-made rice flour to make it quick and equally delicious.
Ingredients (Serves 2-3)
1 lb fish (I used 4 large tilapia bellyÂ piecesÂ cut into half or equivalent weight any small whole fish like pompano or pomfret)
1/2 tsp turmeric powder
1.5 tsp minced garlic
1Â tsp fresh minced ginger
3/4 tsp red chilli powder (adjust to tolerance)
1/4 tspÂ garam masalaÂ
1/2 tbsp fresh lemon juice
1/2 tsp mustard oil
generous pinch of salt
3 tbsp rice flour
1/4Â besanÂ (chickpea flour)
1Â tspÂ chaat masala
salt to taste (to taste)
MustardÂ Oil for frying (substitute with any high smoky point oil)
1/2 tspÂ methi danaÂ (fenugreek seeds)
Clean and descale the fish pieces or ask your butcher to do it. Wash under a stream of water and pat them dry with a paper towel. In a flat dish, layer the pieces and add all the ingredients listed under marination. Rub everything with your hands to coat the fish and refrigerate for 1 hour.
15 minutes before ready to fry, take out the fish from the refrigerator and let sit on the kitchen counter. In a bowl, combine the rice flour,Â besanÂ andÂ chaat masala. Taste a pinch of this mixture before adding additional salt sinceÂ chaat masalaÂ is quite salty, then adjust the salt to taste.
Set 2 inches of mustard oil (or whichever oil your are using) in a heavy bottomed, wide pot orÂ skilletÂ (I use my 10″ cast iron) to heat up on medium flame.While the oil is heating, add the flour mixture to the marinated fish pieces.MixÂ with hands such that the flour sticks to the fish.Add a light splash of water if needed. We do not want a wet batter. WeÂ do not want a thick flour batter to coat the fish, instead just a uneven coating of flour on the fish (similar to coating chicken when deep frying).
Once the oil is hot, about 325 F, add fenugreek seeds to it.Let the seeds crackle.Gently set the coated fish pieces the into hot oil and fry for 3-4 Â minutes on each side until medium golden brown in color. (this time will be more in case you are using whole fish). Do not fry on very high or very low heat else the fish will get soggy or remain raw inside.
Drain on paper towel and when the fish is still hot, sprinkle moreÂ chaat masala.Â Discard the oil.
Serve immediately with onion slices and lemon wedges andÂ green chutneyÂ or any sauce of choice.
You could use whole small fish (like pomfret,golden pompano,trout, mackerel) or freshwater fish likeÂ rohu, katlaÂ (indian varieties) or boneless fish fillets ( cat fish, tilapia, cod, mahi-mahi) in this recipe. When using a whole fish, make incisions before you marinate.
Chaat MasalaÂ is a hot & tangy blend of spices which is easily available in indian/pakistaniÂ stores. If you do not have it, skip and add a little cayenne and crushed black pepper to the flour mix. You could squirtÂ lemon juice for tang once you have finished frying the fish.
Many times, I use the same recipeÂ to fry upÂ fillets andÂ stuffÂ them inside tortillas orÂ rotiÂ with coleslaw and serve as fish tacos.
I had to pick up a bunch of these slenderÂ carrots from the store and combine them with addictively bitter freshÂ methi (fenugreek)Â leaves into this delicious stir fry. An otherwise plain-looking side dishÂ which in reality in such a perfect balance of texture and flavors, it formed a part of our winter meals justÂ once or twice in the seasonÂ because growing up, carrots were usually consumed in preparingÂ luscious halwaÂ or tangy winter pickles. Or mostly mum wouldÂ simply cut up raw carrots into sticks and squirted fresh lemon juice & dash ofÂ chaat masalaÂ on top for a healthy snack in between meals.
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 rotisÂ forms a super satisfying home meal in addition to being wholesome and nourishing.
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.
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 elementÂ 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).
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 samplingÂ cheeses, raw honey, bread & hot pizza from the stand. Here are a few pictures for you guys.
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.Â
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 freshÂ methiÂ leaves,Â picked
2Â tbsp mustard oil (or olive oil)
1/4 tspÂ methi dana(fenugreek seeds)
1 tsp cumin seeds
1/4 tspÂ hingÂ (asafoetida powder)
2 fat garlic cloves, finely chopped
1 Â 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 tspÂ garam masalaÂ (optional)
1/4 tspÂ amchoorÂ (dry mango powder to taste, or use fresh lemon juice to taste at the end)
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 &Â amchoorÂ balance the sweet, depending on how acidic your tomato is, just adjust the amount of lemon orÂ amchoor. You may or might not need it at all too.Â
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 theÂ methiÂ 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 aÂ karahiÂ or heavy skillet, heat up the mustard oil on medium until the raw smell goes away. Once hot, temper the oil withÂ methi danaÂ and cumin seeds. Wait till they crackle. Turn the heat to low and immediately add the chopped garlic andÂ hing. Wait till the garlicÂ 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 aÂ 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 lidÂ add the red chill powder along with peas, ginger and choppedÂ methi. Add salt to taste. Stir to combine everything together. Cover again and let cook for another 3-4 minutes till theÂ methiÂ 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, addÂ amchoor,Â garam masalaÂ 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.
A rich and aromatic dish, kormaÂ originally belonged to the shahi dastarkhwans (royal kitchens) ofMughalemperors. Deep rooted in aristrocasy, the mughlai cuisine, thus, is redolent of sweet-smelling, unique spices,delicate herbs, liberal use of ground nuts & dried fruit as well as exotic ingredients like saffron & rose petals in cooking.Dating back to the era of invasions and subsequent period of Â rule by theÂ Mughals, indian cuisine, particularly north indian evolved and embraced the said style of cooking ranging from extremely spicy to mild curries,rice preparations and bread making.
With addition of ghee, nut pastes and dairy (mava (milk solids) /milk/ cream),Â mughlai cuisine is not your everyday fare. It is once in a while thing in our kitchen but something which we look forward to at mealtime.Those are the days when we don’t care about calorie counting or healthy eating. Nothing can beat the indulgence of soaking up all of that nutty sauce in yeasty naansÂ or ladling it over hot steaming basmati.Nothing compares toÂ the comfort that such hearty food brings.
The most important thing to be kept in mind when preparing mild curriesÂ is that you cannot go overboard with your selection of ingredients.That regal flavor of korma sauce needs deftÂ proportions keeping in mind that one ingredient does not overpower the other. On those rare three or four occasions in a year when we dinedÂ out atÂ the Karims, a placeÂ nestled in lanes of the Jama Masjid in Purani Dilli (Old Delhi), a restaurant with great history and luscious mughlai food delicacies, dad always fondly remarked how perfect this dish was done there ,a single morsel of the sauce tasting of tang from yogurt withÂ pleasant richness from the nuts & dairy and finishing notes of warmthÂ from cardamom, he said.I clearly remember thatÂ korma there had this distinct hint of kewra(screw pineÂ essence) and with a simple jeera pilaf, it was all you could want at that particular time and day in your life.
It took a few attempts to come up with this recipe keeping in mind those expectations and the memories.I do not claim to taste like restaurants, but this recipeÂ is definitely a keeper. It came out pretty good, if I say so myself and we really enjoyed it.
I use a bit of Â turmeric in mainly for the color and to enhance that hue,I finish the sauce with saffron infused in milk at the end.If you prefer more of a whitish korma, skip the turmeric and just add the saffron strands (without soaking).Another unusual thing in my recipe is the addition of kasuri methi (dried fenugreek leaves), a flavor which I really enjoy in creamy curries, you can skip if you like.
Ingredients (Serves 2-3)
1.25 lb chicken thighs, boneless & skinless, cut into bite size pieces (see notes)
5-6 tbsp heavy cream (I quantity can up to 1/2 cup, depending how how rich you like)
a generous pinch of good quality saffron (crushed between palms to fine dust),soaked in 1 tbsp warm milk
1/4 tsp green cardamom powder
1/2 tsp sugar
2-3 tbsp golden raisins
Chopped cilantro for garnish
I like to use dark chicken meat when making curries but you can go ahead and use chicken breast in this recipe too. Even bone in chicken will work.Just remember to adjust the cooking time so that the meat dosent dry out or remainÂ uncooked.
Hung yogurt is nothing but yogurt tied up in a cheesecloth/muslin and hung for 30-40 minutes to let its water drain.
Indian cinnamon is very sharp as compared to western sweet cinnamon. If using the latter, go ahead and add a bit more.
If you prefer more of a whitishÂ korma, skip the turmeric and just add the saffron strands (without soaking in milk) at the end.
Wash the chicken pieces and pat dry using a paper towel. Mix up lemon juice, 3 tbsp yogurt,Â garam masala, pepper powder, salt, ginger & garlic in a small bowl to a thick paste and rub this paste over the chicken. Marinate the chicken for atleast 4 hours or preferably overnight, refrigerated.
When ready to cook theÂ korma,Â takeout the chicken from the refrigerator and let sit on the kitchen counter. Soak the cashews and melon seeds (if using) in 1/2 cup water for 10 minutes. Drain and discard the water.
In a heavy bottomed pot orÂ kadhai,Â heat up the oil on medium high. Add the cloves,cardamom,mace,Â shahjeera, cinnamon,Â tejpattaÂ to hot oil and let the whole spices crackle, about8-10 seconds or till you smell an aroma.
Next add the onions, ginger and garlic and saute for 3-5 minutes until the onions starts to turn light brown. Add the soaked cashews and melon seeds(if using) next along with green chillies. Saute for 2-3 minutes. Reduce the heat to very low now and add the coriander, turmeric along with 2/3 cup hung yogurt. Do not stir immediately else the yogurt will curdle. Wait for atlas aÂ minute and then slowly stir around to mix yogurt with everything else in the pot.Cook the yogurt along with theÂ masalaÂ for 5-7 minutes on low heat until you see oil separating on the sides.Put the stove off, pick out the bay leaf & cinnamon,about half of the cloves & cardamom and tip rest ofÂ the contents into a blender. The mixture is going to be hot so wait for 10-15 minutes before you start blending it.Blend (do not use water if possible during blending).I do not make a very smooth paste, you could decide the texture of the sauce at this point).
Meanwhile,in the same pot or another pot, heat up the 2-3Â tbspÂ gheeÂ on medium. When theÂ gheeÂ is hot enough, start searing the marinated chicken on both sides.You do not need to brown but a light sear is just about enough. Â You could do this is batches. Once all the chicken is seared, add all of it together along the blended sauce to the pot. Stir around on and cook on medium- low heat. The chicken will render its moisture and fat as it cooks and the sauce will thicken and deepen in color.Let cook till the chicken is about 95% cooked, about 6-8 minutes.
Next, add the water depending on the desired consistency Â of sauce (I addÂ 1/2Â cup water)along with crushedÂ kasuri methi.Â Check and adjust the salt.Â Let come to a boil on medium. Next add the cream, saffron infused milk, cardamom powder, sugar and raisins. Let simmer (not boil) for 8-10 minutes on very low heat. Once simmered, put off the heat and let sit covered for 2 hours.