Recipes

Delhi Style Butter Chicken and Tandoori Chicken

2018-03-16T21:32:00.003-07:00

Ingredients

Butter - 2 Tbsp
Oil - 2 Tbsp
Bay Leaf - 2
Green Cardamom - 10
Mace / Javitri - 2 Flowers
Garlic - 2 Tbsp
Tomatoes - 8

Marination

Boneless Chicken Cubes - 400 gm
Ginger Garlic Paste - 1Tbsp
Salt - 1.5 Tsp
Kashmiri Red Chilli Powder - 1 Tsp
Turmeric - ¼ Tsp
Roasted Cumin Powder - 1 Tsp
Aamchur Powder - 1 Tsp
1 Cup hung yogurt

For Gravy Part 2

Butter - 2 Tbsp
Green Chillies - 8
Ginger - 2 inch Julienned
Kashmiri Red Chilli Powder - 2 Tbsp
Salt - 2 Tsp
Garam Masala - 1 Tbsp
Heavy Cream - ½ Cup
Honey - 3 Tsp
Kasoori Methi / Dry Fenugreek Leaves - 2 Tsp

Oil to Pan Fry Chicken

Instructions

Marinate Chicken

In a bowl take Washed Chicken after removing skin.
Pat dry chicken with paper towel. Put deep horizontal gashes in the chicken. Don't worry about it breaking up. More deep gashes the better otherwise flavor will not be absorbed.
Now for first marination add salt, kashmiri red chilli powder, ginger garlic paste and lemon juice. Mix it properly. and refrigerate for 30 minutes.
Now prepare second marinade add hung yogurt,salt, kashmiri red chilli powder, ginger garlic paste,little salt, little black salt, chicken masala, mustard oil and whisk it. Rub marinade inside the slit and leave it for 24hours in freezer.

For Tandoori Chicken

Put chicken on a raised rack with a pan underneath which has water. This will allow the marinade to drip but also allow chicken to not dry out too much.
https://www.youtube.com/watch?v=F9Fzpi99tlk

Pan Fry

In a Shallow Pan on medium flame take some oil. Once the oil is hot add chicken pieces one by one.
Fry on both sides till well done. Take a piece and cut to make sure chicken is cooked thoroughly.

For Gravy

In a Large pan on medium to high heat add butter , oil, Bay Leaf , Green Cardamom , Mace and Garlic. Keep stirring so the butter doesn't turn brown.
Cook till Garlic is starting to cook.
Now Add Tomatoes to it, Cook them till tomatoes are cooked and soft. You may also add a bit of salt to speed up the cooking of tomatoes.
Turn the flame off and let the mix cool a bit.
Now transfer this in a grander and make it in a fine paste and keep it aside.
Now in the same pan take some more butter, Green Chillies, Ginger and cook till raw aroma of Ginger goes away.
Now in a fine mesh strainer, Strain the Grinded paste. Take a spoon and move it in circular pattern in the strainer to push the paste through. There eill be some tomato skin left in the strainer. You can discard it.
Now add Kashmiri Red Chilli Powder, Salt, Garam Masala to the the gravy and mix well.
Now Add Cream , Honey and cook for 2 to 3 minutes. You can also add water at this step if the gravy is too thick.
Add the Pan Fried Chicken Peices, Kasoori Methi to the Gravy and mix well.
Cover the pan with a lid and Cook on Medium flame for 10 minutes.
Garnish with Cilantro and Serve.

yummy bombay style sandwich

2015-10-08T12:17:00.002-07:00

Bread Slices - 3

Sandwich Green Chutney as needed (mirch masala from store)

Sandwich Masala Powder as needed (special chaat masala from gaurav)

Cucumber Slices as needed

Tomato Slices as needed
Onion Slices as needed

Boiled Sliced Potatoes as needed
Capsicum Sliced as needed

Butter as needed

Method:

Take 4 bread slices, spread some butter on the slices.

Spread some chutney over the buttered side of the bread.

Arrange cucumber slices and sprinkle sandwich masala over them.

Arrange some boiled potatoes and sprinkle with some sandwich masala. Now top with some onion slices and sprinkle sandwich masala over them.

Cover with other slice of bread butter and green chutney side down.

Now arrange capsicum and tomato slices, sprinkle with sandwich masala. Cover with other slice of bread butter and green chutney side down.

Spread some butter on top of it.

Place it over a heated grill butter side down and spread some more butter on other side. Cover and grill till golden.

Remove to a plate and spread some butter on top side and sprinkle with sandwich masala.

Cut into wedges and serve.

Pictorial:

Take all your ingredients

First to make one sandwich, you need
three slices of white bread

butter it generously

now spread green chutney over it

on the first slice, arrange slices of cucumber

now sprinkle some sandwich masala over it

now arrange slices of boiled potatoes

sprinkle some more sandwich masala over it

arrange few onion slices over it

now sprinkle some more sandwich masala

place another slice of bread with chutney side
facing downwards

arrange capsicum slices

and few tomato slices

sprinkle some sandwich masala

top with the other bread chutney side facing down

press firmly

spread butter generously

Aachari Baigan

2015-07-19T22:16:00.003-07:00

Image by Tarla Dalal

Ingredients

To Be Mixed Into A Marinade1 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
1 tsp oil

Other Ingredients2 cups brinjals (baingan / eggplant) , cut into 1" cubes
oil for deep frying
1 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
2 tbsp oil
1/2 cup sliced onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp punjabi garam masala
1/2 tsp dried mango powder (amchur)
salt to taste
3/4 cup whisked curds (dahi)
1/2 cup fresh cream

For The Garnish2 tbsp finely chopped coriander (dhania)

Method

Combine the brinjals with the prepared marinade in a deep bowl and toss gently. Keep aside for 5 minutes.

Heat the oil in a kadhai and deep-fry the marinade brinjals in it till they are golden brown in colour from all the sides.

Drain on an absorbent paper and keep aside.

Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and coarse blend them.

Heat the oil in a deep pan and add the above mixture.

When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté on a medium flame for 2 minutes.

Add the turmeric powder, chilli powder, punjabi garam masala, dry mango powder and salt and sauté on a medium flame for 2 minutes.

Add the curds, fried brinjals and fresh cream, mix gently and cook on a slow flame for 2 to 3 minutes, while stirring continuously.

Serve hot garnished with coriander

Gujarati Dal

2015-07-12T13:15:00.001-07:00

Link : http://www.vegrecipesofindia.com/gujarati-surati-dal/

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

main ingredients

¾ cup tuvar dal/pigeon pea lentils
2 medium size tomatoes, chopped
1 green chili/hari mirch, chopped
¼ tsp turmeric powder/haldi
¼ or ½ tsp red chili powder/lal mirch powder
2 tbsp unroasted raw peanuts
1 sprig curry leaves/kadi patta
½ inch ginger/adrak, finely chopped
1 or 1.5 tbsp jaggery or sugar (gur or chini)
½ or 1 tbsp lemon juice
salt as required

for tempering:

½ tsp mustard seeds (rai or sarson)
a pinch of asafoetida (hing)
2 tbsp oil or ghee
1-2 dry red chilies

INSTRUCTIONS

pick and rinse the tuvar dal. pressure cook the dal with the tomatoes in 2.5 or 3 cups of water till the dal is completely cooked.
with a whisk or with a wooden spoon, mash the lentils to a smooth mixture.
add the peanuts, green chilies, curry leaves, turmeric powder, red chili powder, ginger & jaggery and salt to the dal.
bring the whole dal to a boil and then simmer for 3-4 minutes.
if the consistency of the dal becomes thick, then add some water. switch off the flame.
heat oil or ghee in a pan. add the mustard seeds and when they pop, add the asafoetida.
lastly add the red chilies. fry for a few seconds but don't burn.
quickly pour this tempering along with the oil in the dal.
stir and continue to simmer the dal for a couple of minutes.
add lemon juice and stir. check the seasonings.
garnish surati dal with coriander leaves.
serve the hot surati dal with rotis or rice along with a side vegetable dish.

NOTES

1. as per your spice preferences, you can adjust the red chili powder, red chilies and green chilies in the surati dal.
2. the consistency of the surati dal is usually thin, but you can make a medium consistency one.

Tofu + Vegetable Curry

2015-04-05T23:58:00.000-07:00

1/2 small cabbage
2 boxes of extra firm tofu (weight it to squeeze all water out)
2 caspicum cut in medium sized pieces
2 red/yellow/orange capsicum cut in med pieces
4 tomatoes cut in small pieces
3-4 leaves of basil
5-6 bunches of green onions
1/4 bunch cilatro
1 can of coconut milk
ginger paste
sesame oil
3 tbsp soy sauce
4 tbsp green chilli + ginger sauce

Method:

Cut Tofu in med sized pieces and then roast them in oil till light brown.
In sesame + normal oil add all vegetables on high heat and stir fry

In the same pan, add oil and add ginger garlic paste, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil

Stir tofu, tomatoes, stir fried vegetables and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp.

Add salt and lemon to taste and garnish with green onions and coriander.

Lavash Bread Pizza Recipe from Selvi

2015-03-08T20:36:00.002-07:00

Lavash pizza -

Serves : 6 (2 times )

1. stone made lavash packet - 1

2. green and red bell pepper - 2 each - slice the bell peppers

3. onions -2 (white or red onions only) - slice The onions

4. ripe tomatoes (vine or beefsteak tomatoes only) - 12 (cut finely)

5. basil - 1 bunch

6. dried oregano

7. garlic -14-15 pieces or more (depending on taste)

8.shredded cheese (preferably with cheddar) - 1 packet ( or gluten free cheese)

9. red chilli powder - as needed around 1/2 tsp

10. red chilli flakes - as needed

11.salt

12. olive oil -2 - 3 tbsp

13. cubed pineapple - 1 big tin

14. jalapenos - 2

Directions :

1. Put olive oil in the pan , add garlic and let it become light brownish in color. Add the tomatoes and crush them with the potato masher. Let it cook and then cover and cook for 3-4 mins. Mash again and let the tomatoes become fully mashed. Add the oregano, red chilli powder, salt, basil . Taste and add as desired. Cover and cook for 20mins on low heat mixing it every now n then , till it becomes a sauce.

2. Mix the sliced onions, bell peppers, pineapple, jalapeno. Add little red chilli powder , salt and let it marinate for 15-30 mins. Then put it in the oven at 375 for 30 mins , mixing it in between so that it becomes cooked.

3. While making the pizza, place the lavash on an aluminium wrap. spread the marinara sauce and put all the toppings. Add the shredded cheese. Increase oven temperature to 405 , and let the lavash cook for 10 mins. Then if you want it to be crispy, you can also broil for few minutes. (Check that the edges do not get burnt ) .

Enjoy the pizza with ketchup or as it is ,topped off with some red chilli flakes!

mixed dal fry

2014-10-19T22:12:00.003-07:00

http://werecipes.com/mix-dal-fry-recipe-punjabi-mix-dal-fry/

moong
urad
chana
toovar
masoor

Cucumber curry

2013-04-14T15:22:00.000-07:00

Ingredients
1/2 cup masoor dal (red lentils)
1.25 cups coconut milk, well stirred
500g cucumber (or cucumber and zucchini), cut crosswise into 2.5cm pieces
2 – 4 fresh green chillies, cut into half lengthwise
salt to taste

for tarka
8 – 10 curry leaves
2 tspn black mustard seeds
1 Tblspn ghee

methodWash the lentils in several changes of water, or place in a sieve and shake under a running tap until water runs clear.

Pour 1/2 cup of the coconut milk and 1.75 cups water into a medium sized pan. Add the lentils, bring to the boil, cover and simmer for 10 – 15 minutes. The lentils should be almost cooked at this stage.

Add the cucumber, chillies and salt. Cook over low heat for 5 – 10 minutes until the cucumber is tender.

Meanwhile, heat the ghee in a separate pan and add the black mustard seeds and curry leaves. Pop the mustard seeds and then empty the contents of the pan into the lentils and cucumber.

Add the remainder of the coconut milk, stir through and cook on a higher heat for 3 – 5 minutes until the sauce thickens.

Bharta with Capsicum

2013-03-11T13:15:00.000-07:00

Ingredients

1.Brinjal - 1 no big size
2.Capsicum - 2nos
3.Onion - 1medium size
4.Ginger - 1inch
5.Garlic - 6cloves
6.Tomato - 1 no medium size
7.Coriander - 1bunch
8.Turmeric powder - 1/2tsp
9.Coriander powder -1/2tsp
10.Cumin powder - 1tsp
11.Red chilly powder - 1/2tsp
12.Green chilly - 2nos
13.Garam masala powder - 1tsp
14.Mustard oil - 1tsp
15.Salt to taste

Method

Finely chop onion,ginger,garlic,tomato,chilly,coriander and keep aside.
Roast whole brinjal direcly without foil on a oven pan at 400F. Turn the brinjal every 15 minutes and cook for 35 minutes. Broil it for another 3 minutes. Take it out and let it cool. Then take the skin off.
Boil Capsicum in water for 15 minutes. Then roast it in the tava or roast in the oven for 5 minutes. Chop off its head and cut it in half and remove the insides.
Heat oil in a wok and add onion.ginger,garlic,green chilly,tomato and stir fry til fat starts releasing.Next add all the turmeric powder,coriander powder,red chilly powder,cumin powder.Drop in the roasted brinjal into the wok and mash it with the help of a spatula.Mix well with spices.Lastly add salt and stir fry for one more minute.Add garam masala,coriander giving a final stir.Stuff this mixture in the roasted capsicum,garnish with cashew nuts and serve hot.

Punjabi Chole

2013-01-04T21:38:00.001-08:00

Punjabi Chhole
(Chickpeas, the Punjabi way)
Serves 6

3 C Qabooli Chana (chickpeas/garbanzo beans), soaked overnight (or soak for 3-4 hours in hot water)
½ t soda-bi-carb

1” piece of ginger, peeled and grated
2 C chopped onion
1 C chopped tomatoes
2-3 T oil
2 t red chilli powder
1 t garam masala (optional)
salt

for the masala
2 T (heaped) coriander seeds
1 T anardana (seeds of wild pomegranate), omit if not available
1” piece dalchini or cassia bark
4-5 cloves
1 t black peppercorns
3-4 badi elaichi (black cardamom)
2 t cumin seeds
1 tejpatta (now that I have cleared all the confusion, I don’t need to use Italics, right?)
1 or 2 whole dry red chillies (optional)

to garnish
green chillies, slit down the middle
tomatoes, cut into thick wedges
lime, sectioned

Drain the chhole; some of what makes these beans hard to digest is water soluble and you will get rid of some of that this way. Rinse them out once more to make sure. Put them in a pressure cooker with enough water to cover them (by about an inch). If you like your chhole a bit on the softer side, add half a teaspoon of baking soda (more will make them mush) to the chhole. No salt at this point. Cook under pressure for 20 minutes, or cook covered in a heavy pan till tender.
While the chickpeas are cooking, heat a pan to roast your whole spices – I use my cast iron pan. On medium heat roast the spices, all together, shaking and tossing, till they have almost blackened. Cool and grind to a powder.
Heat oil in a heavy pan (or karahi). Add ginger and stir till just fragrant. Add chopped onions and cook till pink, when they are just getting tinged at the edges. Now add the tomatoes and fry (bhuno), stirring all the time, till the oil separates. There isn’t much oil to separate here, so it has to be done on medium heat and takes a long time (20-30 minutes). If there is some parallel kitchen activity going on, then this works very well. When cooking a larger quantity (or when short on time), I would suggest you increase the amount oil (one and half times or double) since you don’t want to be in the kitchen for the good part of a day.

Once the ginger-onion-tomato is fried well and almost dry, add the fresh ground spice blend, garam masala (optional), and red chilli powder. Add the slit green chillies and stir for a few minutes till your kitchen smells like heaven (I think this is an IFR original quote). Remove the green chillies and add this fragrant paste to the cooked chhole, and salt. Adjust water to your liking – I like mine really thick. Mix and cook (simmer) for 20 minutes, stirring every now and then, or cook in the pressure cooker for 10 minutes.
Serve hot with poori, bhature, or naan, garnished with the green chillies you have set aside, wedges of tomatoes (drizzled with oil and swirled around in a hot pan for a minute or two, if you like), and lime. Now, I love chhole.
Notes:

To save on washing up, I make the fried masala in the pressure cooker pot first, take it out, and then cook the chickpeas in it.
If you have garam masala already, and you are feeling lazy, or you have no faltoo time, use the garam masala + dhaniya powder, and roast a little longer when you add to the ginger-onion-tomato.
If you need to cook low-sodium, omit baking soda, and just cook the chhole a little longer till they are of desired tenderness.

Malaysian style Pumpkin Curry

2012-12-02T21:56:00.000-08:00

Preperation :
Cut 1 Green Pepper, 2 Red pepper, some beans and 1 carrot and mix them together.
Cut 1 1/2 onion. Cut 2-3 mexican green chilli into long pieces and remove its seeds.
Grind 5-6 tomatoes into puree.
Cut Pumpkin into small pieces after peeling off the skin and removing its seeds.

Cooking:
1) Add mustard, jeera and 1/2 tsp fenugreek seeds in the oil.
2) After it starts spluttering add onion and green chilli in the mix.
3) Add 1 to 1 1/2 tsp of turmeric and 2 tsp of curry powder.
4) Let the onions cook for 5 minutes until they are soft.
5) Now add tomato puree and 1 can of coconut milk to the pan and mix well. Add salt and little red chilli powder. Add cut pumpkin to the gravy and add 1/4 cup of water.
6) Heat the gravy until it starts boiling and then reduce the heat and let it simmer for 10 minutes.
7) Then add all the cut vegetables and mix well and let it cook for another 10 minutes.
8) Now add 5-6 leaves of mint and around 3/4th cup of basil leaves.
9) Let the mixture cook on low heat for another 10-15 mins until the mixture is correct consistency.If it becomes too thick add water. Make sure pumpkin is cooked well but its not too soft.

Paneer tikka masala

2012-09-21T21:43:00.003-07:00

http://www.spicytasty.com/veggie-entrees-sides/paneer-tikka-masala/

Aruna Masi`s dahi vada

2012-09-01T13:49:00.002-07:00

1 cup urad dal (soak it for half a day)
Grind the dal with little bit of water with 1/2 tsp ginger and 2 green chilly
The paste shouldn't be hard. You need approx. 1/2 cup of water with 1 cup of urad dal.

Make big balls and fry. After its done take it out. Add in warm water + salt. After you take out from fry directly put it in warm water. When it has absorbed all the water........take them out and press it. All the oil normally comes out. Leave it in fridge.

When you are planning to eat dip it in dahi (with salt jeera and stuff) and keep it overnight.

For dahi vada
tamarind chutney,
dhana chutney
potatoes(seasoned salt red chill and lemon juice)
onions
sev
dhana

To make the crispy papdi

1 cup of all purpose flower. Put 1 tsp lemon juice , 1 tsp salt, 1 tbsp oil and make the dough with cold water.

Make balls like rotli balls....and flatten like puri . Take two flat puri and put oil and all purpose flour on both sides......and combine them. Then flatten them like a thin rotli. Then you put in on tava and roast on both sides and then it will seperate by itself. Peel it and seperate. Once they are cooled ....cut it into small pieces and then fry.

Kachori no pad ( crust)

2012-09-01T13:31:00.004-07:00

To make the crust

1 1/2 cup water
1 cup oil
1 tsp salt
1 tbsp lemon juice
3 cups all purpose flour

Grind all the ingredients above besides flour. Make the dough with the grinded liquid. The dough should be very soft . If its hard add more water. Make small balls and flatten it on your palm. Add the masala filling and make kachori.

Aruna Masi`s Green Chutney

2012-09-01T13:27:00.004-07:00

1 bunch corainder
1 tbsp cocounut
1 tsp sesame seed(tal)
1 tsp ground peanutes 5-6
1 tsp jeeru
Green chill is optional
salt
oil
lemon

Grind everything except oil and lemon. Add oil and lemon at end.

Buttermilk

2012-07-06T21:27:00.001-07:00

Ingredients:
4 glasses of buttermilk(made from 4 parts water and 1 part curds)

Crush all the following together
1-2 green chillies finely chopped (adjust according to your choice)
½” ginger piece grated or crushed
few curry leaves (only fresh leaves)
1-2 tbsp lemon juice
salt to taste
coriander leaves(optional)

Mix all the above ingredients and chill.Serve cold.

Spinach Pulao

2011-12-24T15:36:00.000-08:00

Ingredients:

Basmati rice – 1 cup
Clarified butter or ghee – 1 tsp
Shahi Jeera or Black cumin seeds – 1 tsp
Finely chopped spinach – 2 cups (fresh or frozen)
Shredded carrots – 1 cup
Small onion – 1
Tomato – 1
Ginger garlic paste – 1 tbsp (1″ ginger and 2 to 3 garlic cloves)
Frozen peas – 1/4 cup
Fennel seeds – 1 tsp
Aniseed – 1
Green cardamom – 2
Bay leaf – 1
Chili powder – 1 tsp
Coriander powder – 1 tsp
Salt to taste
Water – 1 1/2 cups
Oil

Method of Preparation:

Soak basmati rice for 20 minutes and drain it and let it sit for 3 minutes.
Heat oil in pan, add fennel seeds, cloves, cinnamon, cardamom and bay leaf.
Fry for a minute and add thinly sliced onions and fry till the onions become translucent.
Add ginger garlic paste and let it cook for a minute.
Now add spinach, carrot and chopped tomato. Cook for 3 minutes at medium heat.
Add peas, salt, chili powder and coriander powder and add little water if required. cook for 3 more minutes and turn off the stove.
Heat clarified butter or ghee in another pan, add black cumin seeds and let it splutter.
Add soaked and drained basmati rice and fry for a couple of minutes at medium heat till the ghee and cumin seeds coat it well. Remove from heat.
Add the spinach gravy and rice to rice cooker or pressure cooker and add 1 1/2 cups of water and cook.
If you are using pressure cooker, cook for one whistle.
Let it cool and once done add fresh cut coriander before serving
Serve hot with raitha.

Raitha:

1. .Beat Yogurt

2. Add cumin powder, salt, one green chilly and raita masala

3. Add coriander

Mediterranean Style Mini Pizza

2011-12-18T15:40:00.000-08:00

Ingredients

Yields: 6

1 dozen mini pita breads
2 tablespoons olive oil
1 clove garlic, finely minced
1 (15-ounce) can white cannellini beans or red kidney beans, drained and rinsed
2 roasted red bell peppers, (I used 2 small peppers)
3/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground
3/4 teaspoon red chili flakes, crushed
1/4 teaspoon smoked paprika powder
1 sprig fresh red creeping thyme (or regular), finely chopped
1 cup arugula, washed and spin-dried
1/2 pound Greek feta cheese or goat cheese, diced
1/4 cup capers, drained
1 shallot, thinly sliced
2 tablespoons brown sugar
1-1/2 Meyer lemons (or regular lemons), freshly squeezed
1/4 cup sun-dried tomatoes in olive oil, coarsely chopped
1 dozen black olives, sliced
6 marinated artichoke hearts, quartered
2 teaspoons curly parsley
a drizzle chili garlic oil (optional), about 2 tablespoons

Directions

For the pita bread: Lightly brush the mini pita bread with olive oil. Place the pieces onto a hot griddle. Cook until you get nice grill marks (about 2 minutes on each side) over medium heat. Remove from the pan. As soon as the bread is ready, drizzle with half the amount of a lemon juice and season with 1/4 teaspoon of salt and a pinch of pepper. Set aside.
Pickling the shallot: Peel and thinly slice the shallot; mince finely. Place the minced shallot in a bowl, sprinkle with some brown sugar and drizzle with half the amount of a lemon juice. Set aside.
For the cannellini bean and roasted red bell pepper "hummus": In a grinder, combine the cannellini beans, pickled shallot, garlic, thyme, paprika, roasted red bell peppers, remaining lemon juice, red chili flakes and remaining olive oil. Pulse until smooth. (if the spread is to thick, add up to 2 tablespoons of water). Season with salt and pepper. Transfer to a bowl. Chill in the refrigerator until you're ready to serve.
Preheat the oven to "broil" setting.
Assembly time: Spread about 1-1/2 tablespoons of the cannellini bean and roasted red bell pepper "hummus" onto each pita bread. Garnish with some Greek feta cheese, capers, sun-dried tomatoes, black olives and marinated artichoke hearts. Place the mini-pizzas on a baking sheet and broil them for about 3 minutes.
Remove from the oven. Garnish with some arugula and curly parsley. Finish with a drizzle of chili garlic oil if you like.
Serve immediately or at room temperature.

Butter Chicken

2011-05-22T23:03:00.000-07:00

CHICKEN MAKHANI RECIPE Ingredients:
800 gms chicken
1 tsp kashmiri red chilli powder
salt to taste
1 tblsp lemon juice
For Marinade
1 cup yogurt
1 tsp kashmiri red chilli powder
salt to taste
2 tblsp ginger paste
2 tblsp lemon juice
2 tblsp garlic paste
1/2 tsp garam masala powder
2 tsp mustard oil
2 tblsp butter
For Makhani Gravy
400 gms tomato puree
3 tblsp butter
1 tsp green chillies (chopped)
1/2 tsp kasoori methi
1 cup fresh cream
1 tblsp ginger paste
1 tblsp red chilli powder
salt to taste
1 tblsp garam masala whole
1/2 tsp garam masala powder
2 tblsp sugar/ honey
1 tblsp garlic paste

How to make chicken makhani :

Skin and clean the chicken.
Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.
Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
Baste it with grease and stir fry for another 2 minutes.
Take off and keep aside.
Heat up grease in a pan.
Mix in whole garam masala.
Let it crackle.
Then mix in ginger-garlic paste and cut green chillies.
Stir fry for 2 minutes.
Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
Bring to a boil.
Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
Mix in sugar or honey and powdered kasoori methi.
Mix in cooked tandoori chicken pieces.
Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.
Serve hot with naan or parantha.

Yummy Green Chutney

2011-04-24T13:58:00.001-07:00

1/4 cup plain yogurt
2 tbs olive oil
1 cup loosely packed cilantro leaves (tender stems are ok too if you’re using the food processor)
optional if you have any: 5-10 mint leaves
optional: 1 clove garlic
1/2 tsp curry powder
generous pinch of coarse salt
a few grinds of black pepper
1 tbs lemon juice
a pinch of sugar

Egg Biryani

2010-10-10T22:30:00.000-07:00

Thanks to http://www.sailusfood.com/2010/04/19/egg-biryani/

Egg Biryani

Egg Dum Biryani

Ingredients:

4-5 hard boiled eggs, peeled and make long slits along each egg

2 large onions, finely sliced

1 small tomato, finely chopped (optional)

1 tbsp chopped coriander leaves

1 tbsp chopped pudina leaves

2 tbsps ghee

1 1/2 tbsps oil

3/4 cup thick curd/yogurt

5 green chillis, make a small slit in them

1/2 tbsp ginger garlic paste

1/4 tbsp red chilli pwd (adjust)

1/2 tbsp coriander pwd

2 tbsps lemon juice

salt as required

pinch of saffron soaked in 5 tbsps luke warm milk for 10 mts

Biryani Masala:

4 cloves

1/2″ cinnamon stick

2 elaichi/cardamom

1/4 star anise

1/4 tsp shah jeera

5 pepper corns

Ingredients to cook rice:

2 1/2 cups Basmati rice

3 cloves

5 cardamoms

1/2″ cinnamon stick

1 marathi mogga

2 bay leaves

5-6 mint leaves

1/2 tbsp oil

3/4 tbsp salt

water as required

1 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.2 Heat 1 1/2 tbsps oil + 1 1/2 tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside.3 To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).4 Add the yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. Turn off heat and keep aside.5 Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel.6 Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves,cashew and raisins and pour the saffron milk over the rice.7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.8 Remove lid, combine gently and serve hot with raita and curry of your choice.

Vegetable Biryani

2010-10-01T22:11:00.000-07:00

Marinade mix:

Long Green chillies – 1.5
Ginger garlic paste – 2 tbsp
Turmeric powder – 1/4 tsp
Red chili powder – 2 tsp
Black cumin or Kala Jeera – 2 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Whole Javetri or mace – 1 or 2
Yogurt – 1/2 cup
Lime juice – 2 tbsp
Bay leaves – 2
Cloves – 3
Cinnamon stick – 1″
Cardamom – 3
Whole black pepper – 7
Fresh mint leaves – 1/2 cup
Cilantro – 1/4 cup

Method of Marinade Preparation:

Heat a tbsp of oil in a pan and fry onions till it becomes brown and crisp.
Heat Rice with twice the water in microwave for 12 minutes. Basically the rice should be partially cooked.
Heat a tsp of oil and fry bay leaves, cloves, cinnamon stick, cardamom, whole pepper. Cool it and grind it. Add Green Chilli,ginger,garlic and grind. Add cilantro and mint and grind again.
In a bowl mix the ground mixture along with the remaining ingredients of the marinade. Add cauliflower,peas,carrots,etc vegetables. Add yogurt. Shake the bowl till all the vegetables are thoroughly coated with the masalas.
Add salt to taste.
Keep the bowl aside for atleast 30-40 minutes for the flavour of the spices to get absorbed.
Fry cashews and raisins in ghee or oil.

Method for preparing Biryani

Fry Put oil on a Oven baking sheet and spread half cooked rice on it.
Add Vegetable marinade.
Add fried onions and cashew/raisin mix
Mix all the contents well.
Preheat oven at 375 celcius and bake the rice for 35-40 minutes.
Every 10-15 minutes check if the vegetables are cooked.
When done spread fresh cut cilantro on top and serve hot.

Egg Curry

2010-05-11T00:04:00.000-07:00

Egg Masala Curry

Egg Masala Curry with Chicken Pulao

I do not follow any standard (masala) recipe while preparing an egg curry. Each time I venture to prepare an egg curry, to serve as a side with rice or pulao, I tend to tweak an old favorite and experiment with spices. A friend visited us recently and I had prepared this egg masala which came out a winner. Despite all of the mesmerizing flavors of egg masala, the key factor that really put it over the edge was the ground paste made from ordinary ingredients like poppy seeds, coconut and curry leaves! Addictive taste, warming and satisfying! Serve with rotis, rice or pulao.

Egg Masala Recipe

Prep & Cooking: 40 mts

Serves 4 persons

Ingredients:

3-4 boiled eggs

2 cloves,

1/2″ cinnamon

1 elaichi

1/4 star anise

pinch of mustard seeds

1 large onions, chopped

1/2 tsp ginger garlic paste

1 large tomato, blanched, peeled and pureed

1 tsp coriander pwd

1 tsp red chilli pwd

pinch of garam masala pwd

salt to taste

2 tbsps oil

coriander leaves for garnish

Make paste:

little less than 1/4 tsp cumin seeds, lightly roast for 2 mts

2 tbsps fresh coconut

3/4 tsp khus khus, soak in a tbsp of water for 15 mts

2-3 cashew nuts

4-5 curry leaves

1 green chilli

1 Heat 2 tsps oil in a heavy bottomed vessel, add the boiled eggs and saute of low to medium flame for 2-3 mts. Add a pinch of turmeric pwd and combine. Remove and keep aside.
2 In the same pan, add the remaining oil and add the cloves, cinnamon, elaichi and star anise and mustard seeds and saute for a few secs till the mustard splutters. Add chopped onions and saute till onions turn transparent. Add ginger garlic paste and saute for 4 mts.
3 Add chilli pwd, coriander pwd and salt and combine. Add the tomato puree and cook for 3-4 mts.
4 Add the ground paste and cook for 8-10 mts. Add 1/4 to 1/2 cup of water and bring to boil.
5 Add the boiled eggs and let it cook in this masala for 7-8 mts on medium flame. Reduce flame and cook till you get the desired curry consistency.
6 Add garam masala pwd and combine. Garnish with coriander leaves. Turn off heat and serve hot with rotis or white rice.

Ragda Petis or Samosa

2010-04-19T23:13:00.000-07:00

Ingredients:
2 medium onions,finely chopped
2 tbsp chopped coriander
1 large tomato,finely chopped
3 tbsp beaten curds
1/4 cup fine sev/bhujia
1/2 tsp roasted jeera powder
1/2 tsp sugar
salt to taste

For Patties:
3-4 Big potatoes(Alu)
2-3 Bread slices
1 tsp chilli powder
1/2 tsp garam masala
1 tbsp chopped coriander(optional)
Salt
oil for shallow frying

For Ragda:
1 1/2 Cup yellow dry Peas
2 medium onions,finely chopped
1" Ginger
5-6 cloves of garlic
1 tsp red chilli powder(can be replaced by 3-4 green chillies)
2 tbsp chopped coriander
1/2 tsp turmeric
1 tsp garam masala
1 tsp roasted cumin powder
1 tbsp Amchur powder(can be replaced by 2 tbsp tamarind pulp)
1 tsp Cumin seeds
a pinch of hing
Salt to taste

For Green Chutney:
1 cup Coriander leaves
1/2 cup mint leaves
4-5 green chillies
1" ginger,chopped
1 lemon,squeezed
salt to taste

For Tamarind Chutney:
1/4 cup tamarind pulp
7-8 seedless dates
1/4 cup grated jaggery
1 tsp black salt/kala namak
1/2 tsp roasted cumin powder
1/2 tsp red chilli powder
salt to taste(add less)
Method:

For making Patties:

Boil the potatoes or pressure cook for 2 whistles.Cool them,mash or grate potatoes in a bowl and keep it aside.
Cut the brown edges of bread and slowly dip in water for few seconds and squeeze out extra water from it.Add the squeezed out bread chunks to the potato mixed and season with enough salt.
Add red chilli powder,garam masala and coriander to it and mix well.
Make Patties(either round,heart or oval shaped ones) around half inch thickness and keep them aside or keep in refrigerator for an hour.
Take a wide bottom tawa/pan pour oil over it and shallow fry the tikki's until golden brown on both sides over medium heat.(I did it on the hot pan/tawa with minimum oil usage)

For making Ragda:

Soak the yellow peas overnight and pressure cook with little salt and turmeric for 1-2 whistles.Do not pressure cook for long otherwise it will become very mushy.
Grind Ginger,garlic,green chillies and coriander to a fine paste.(if green chillies are not used,do not add them).
Heat oil and fry the finely chopped Onions till brown,now add the ground paste and fry until the oil leaves the sides and now add cooked peas and enough water and boil it until the gravy thickens,slightly mash some peas to get a thick and nice gravy.
Add garam masala,roasted cumin powder,amchur powder,turmeric and enough salt to it and mix well.
Keep it simmered while the patties are almost ready.
Taste the ragda at this stage and adjust the salt,spicyness and sourness according to your taste.

For making Green Chutney:

Wash coriander and mint leaves and drain them completely.
Grind the leaves with remaining all ingredients(chillies,ginger,lemon juice and salt) to a smooth paste.
You can store this in refrigerator in an air-tight bottle up to a week.Make it in a large proportion and you can even pour them in ice cube tray and freeze them to form ice cubes which can be stored for months together.

For making Tamarind Chutney:

Boil tamarind pulp with chopped dates and jaggery until it forms a thick syrupy liquid and cool the mixture completely.
Grind it into a fine paste and bring it to a boil again and add red chili powder,kala namak/black salt,roasted cumin powder and salt to it and mix well.
Cool the mixture and pour them in air-tight bottles in refrigerator for months together.

Assembling them together:

Beat curds with sugar until uniform and smooth.
Arrange two patties on a serving plate and pour hot ragda over it.
Sprinkle with onions and tomatoes over the ragda mixture.
Drizzle green chutney,beaten curds all over and generously drizzle tamarind chutney over it.Add the chutney's according to your taste buds.
Sprinkle roasted cumin powder and a pinch of salt and generously sprinkle sev over it.
Garnish with coriander.

Serve hot immediately.

Papdi Chaat

2010-04-17T22:26:00.000-07:00

Coriander Chutney

Ingredients:

1 big bunch of chopped Cilantro (green coriander)

6 leaves of mint

2 green chopped chilies

1 1/2 tablespoons of lemon juice

1 1/2 teaspoon salt

1 1/2 teaspoon sugar

1 inch Piece of Ginger

Method:

Blend all ingredients, except the cilantro, into a paste.

Add the cilantro, a little at a time, and blend. If needed, add 2 to 3 tablespoons of water. The water will help in blending.

Blend well and add more salt, green chilies, or lemon juice to taste.

Tamarind Chutney

1) Mix together

2 cups water
1 cup soft pitted dates or ¹⁄₂ pack of pitted baking dates
¹⁄₄ cup jaggery
¹⁄₄ cup tamarind
Salt to taste

2. Pressure cook the mixture.After 2 whistles let it cook. Use a spatula or potato masher to press down on the tamarind and dates and extract as much of the pulp as possible. Stir well to dissolve all the ingredients. Taste and add more of tamarind or jaggery or salt to get the sweet/tangy/salty balance you like best.(TRY TO MAKE IT ON THE SWEET SIDE)

3. Pass the mixture through a large-pored sieve to remove the fibers. Chutney that is too thick may be difficult to strain so dilute it with filtered water if necessary. Refrigerate.

Special Dahi Masala Powder
cumin (jeera) - 2 tbsps, black cardamom (or usual ones) - 2 , pepper - 2 tsp, black salt - 1 tsp.
Dry roast all these together and cool and powder well. This gives a good aroma and taste to dahi chats and dahi bhalla.

For Garnish

1) Boil Potatoes and cut into small pieces

2) Cut tomatoes and onions

3) Boil Chik Peas

4) Whisk yogurt and make it a mixture thick .....add salt for taste

5) Cut coriander in small pieces

6) Garnish with cumin powder,chaat powder,sea salt,coriander and Sev