Chicken Dum Biriyani

Authentic and elegant delicacy --
biriyani turns an ordinary day into an extraordinary day.

It is perhaps the best complete meal in the world that is the contribution from Mughals to India.
I am not fond of rice or rice related any recipe.
After marriage my husband prepared this recipe on the eve of New year and made me to taste it.
I tasted it for the first time. It was delicious mouth watering recipe full of aroma.
I found something unique about it but I was not good at cooking those days except for making chapathis ;)
He is adept at making many kinds of exotic recipes. I user to be silent spectator most of the time when he cooks anything.
I wanted to make for so long and on his birthday I presented Chicken DUM BIRIYANI with a small twist.

Surprisingly it came out so good and perfect, my husband liked it to the core
rich in flavours and tasted so luscious, lip smackingly yum that just one serving wasn't going to be enough.. The rice grains were fluffy, cooked well and separate. 

This biryani is one of the popular biryanis in India. The preparation method is quite different from the other kinds.  

Dum Pukht is a technique of cooking in steam by not allowing the steam to pass. The Basmati rice cooked with layers of marinated chicken or meat is kept in a sealed container – usually clay pots which are sealed tightly with wheat flour dough. This does not allow the steam to pass. The food gets cooked in its own steam and infuses the nutrients, flavors and aroma of its own herbs and spices in the food.  You can feel it when taking each and every bite. You won't miss out individual taste of any single element. Every element is shown star in this recipe which is I believe a best word of complement of it.

Ingredients:

250 gms Basmati Rice
1 Star Anise
500 gms Chicken with bone (boneless if you want)
1/4 cup Oil
2 large Onion, sliced thinly
Salt to taste

For Marination:

1/2 cup coriander leaves, chopped finely
1/2 cup Mint leaves, chopped finely
1/2 cup Curd 
4 Green Chilies, chopped 
3 tbsp Ginger Garlic Paste
1 tbsp Special Garam Masala Powder
2 tbsp Chili Powder
3 tbsp Coriander Powder
Salt to taste

For Special Garam Masala Powder:

10 Cloves
10 Cardamom
1 cm piece Mace
2 Bay Leaf 
5 cm piece Cinnamon
1 tbsp Cumin Seeds
1 tbsp Fennel Seeds

For Finishing:

Saffron a pinch
1/4 cup Lukewarm Milk
1/4 cup Coriander leaves, finely chopped
1/4 cup Mint Leaves, finely chopped
3 tbsp Ghee
50 grams Cashews
50 grams Raisins 
Rose Essence few drops

Method:

1. Marinate the chicken with all the ingredients. Let it marinate for minimum 2 hours but if you can keep it for overnight, it is great.
2. Wash and soak basmati rice for an hour.
3. Dry roast elements for special garam masala powder and blend them to a powder.
4. Take 2 glass of water in a pot and bring water to a boil. Once it boils, add in the drained rice and drop one star anise.
5. Add a tbsp of butter or oil to the boiling water while cooking rice. Cook it till it is 80 percent done. 
6. Drain it and set aside.
7. Heat oil in a pan. Shallow fry the onions till crisp, drain and set aside.
8. In same pot, add chicken and cook it in high flame, saute in between to avoid it from burning.
9. Cook it till the chicken is 90 percent done. Pre-heat the oven to 175 degrees C. 
10. Place chicken in a roasting pan. Bake uncovered 10-15 minutes in the preheated oven.
11. Get it out of oven and allow to rest.
12. Soak saffron in some warm milk.
13. Heat ghee in a pan and fry cashews and raisins till golden.

Layering biryani :

1. Take 1 ltr water in a pot and heat it.
2. On the top of this water pot, take a big pot where you want to cook biriyani so that the steam from water pot will provide heat to it. In this way, the base of biriyani will not get burnt while cooking.
3. Add 2 tbsp ghee. Spread over with the help of spatula.
4. Now a 1 inch layer of the rice over it, top with fried onions, chopped herbs, saffron milk, fried nuts and rose essence. Sprinkle 1 tsp of garam masala on it.
5. Place cooked chicken layer on it.
6. Repeat 2-3 steps.
7. Make a flour dough, stick on the lid and cover the entire pot or cover the entire pot with foil and cover with a plate. 
8. Place a weight over it and let it cook on a very very low flame for 20-25 mins.
9. Now remove the weight and foil and serve carefully.

Chicken Rogan Josh

A Kashmiri classic, Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Roughan means clarified butter or fat in Persian, while josh means intensity or passion or heat. Rogan josh thus means cooked in oil at intense heat.

Rogan josh, is actually brought to India by the Mughals which is inspired in turn from persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir as this place is having cooler climate. This recipe was adapted and now its the staple food in Kashmir.

Traditional Kashmiri Rogan Josh has thin gravy and a thick layer of oil on top.
Brilliant red colour traditionally comes from liberal amounts of dried Kashmiri chilies that have been de-seeded to reduce their heat

Kashmiri Pandits don't use onion and garlic.
Without onion it is amazing mutton curry in North India. Specially in UP this is cooked with Onions. Quality of meat plays an important role in this dish. Select meat with a lot of fat.

Authentic Kashmiri Pandit Style preparation:

1 Kg Mutton/Chicken/Lamb with lots of fat

Marinating Spices:
½ tsp ground Kashmiri chillies
½ tsp ground cinnamon
½ tsp ground green cardamoms
½ tsp ground black cardamoms
¼ tsp ground cloves
½ tsp ground black peppercorns
½ tsp ground fennel seeds

Main Gravy Ingredients:

½ cup vegetable oil/mustard oil
1-inch cinnamon stick
2 whole black cardamoms
5 whole green cardamoms
6 whole cloves

1 tsp whole peppercorns
1 tsp whole fennel seeds
1 tsp asafoetida powder
2 tsp dry ginger powder2 tbsp ground Kashmiri chillies 
2 cups whole-milk yoghurt
¼ cup rattan jot infusion (optional)
Salt as required

Note:
Rattan jot is a root of a herb. It is used as natural food coloring for its vibrant red colour.
Soak a small piece in hot oil or lukewarm water or  ground to a powder.
Rare nowadays, instead you can use standard red food color.
or
For the colour, you can get ‘kashmiri lal mirch’ powder; easily available in local market at least. And if you can, use mustard oil. Nothing beats the flavour of mustard oil in most authentic Indian regional dishes.

Method:

1. Clean the meat and wash it properly.
2. Add the marinating spices one at a time.
3. Press the spices into the meat, then keep aside for a 15-20 minutes.
4. Heat a pan on high flame for few minutes.
5. Add ½ cup vegetable oil/mustard oil and heat the oil until it starts smoking.
6. Reduce heat and add 1-inch cinnamon stick and 2 whole black cardamoms and 5 whole green cardamoms.
7. Add 6 whole cloves and 1 tsp whole peppercorns.
8. Increase heat and add 1 tsp whole fennel seeds.
9. Add the marinated meat and toss/fold the meat.
10. Coat evenly with the oil.
11. Cook until the meat is caramelised.
12. Add 1 tsp asafoetida powder.
13. Add 2 tsp dry ginger powder.
14. Fold into the meat and cook for 1 minute. 
15. Add salt to taste and fold into the meat. 
16. Add 2 tbsp ground Kashmiri chillies and fold into the meat.
17. Add ¼ cup rattan jot infusion if available else use red food color (optional)
18. Beat 2 cups whole-milk yoghurt and add to the pan.
19. Gently fold the yoghurt until it thoroughly coats the meat.
20. Cover the pan and cook over medium heat for about 1½ hours depending on meat type or until the meat is cooked and the rogan (red oil) comes to the surface.

Note:
If you are not fond of so spicy food, just reduce the quantity of the spices and use a slightly sweet yoghurt. 

Restaurant Style Preparation:

INGREDIENTS:

750gm lamb or mutton or chicken, bone intact, cut into pieces
7 black peppercorns
3 black cardamom pods
5 green cardamom pods
4 whole cloves
1 cinnamon stick
1 piece mace
2 large onions, finely chopped
Paste of 6 garlic cloves and 1 inch ginger
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp red chile powder
2 tsp ground fennel seeds
1 and 1/2 tsp garam masala (ingredients given below)
2 tomatoes, chopped
3 tablespoons plain yogurt
6 tbsp vegetable oil/mustard oil
Salt as required
Boiling water, as required
Handful chopped fresh cilantro

Garam Masala Ingredients:

7 black peppercorns
1 black cardamom pods
5 green cardamom pods
4 whole cloves
1 inch cinnamon stick
1 piece mace

Method:

1. Dry roast the Garam masala ingredients and blend it into a fine powder. Keep aside.
2. Heat the oil in a pan over a medium heat. 
3. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace and fry until the spices are sizzling and fragrant. 
4. Add the chopped onion, and saute until golden brown. (It would be more tasty if you can add fat to it and let it cook)
5. Add the meat pieces and saute for 3 to 4 minutes. Stir and let it cook until the meat pieces are evenly golden brown. 
6. Add the garlic and ginger paste it, stir well to combine evenly.
7. Reduce the heat and let it cook for 5 minutes, stirring in between. 
8. Add the ground coriander, cumin, red chili powder, fennel seeds, garam masala and stir it in medium flame.
9. Fold into meats and add tomato, yogurt and salt to taste. Stir well.
10. Cover the pan with a lid and then reduce the heat to low and simmer until the gravy is dried out. 
11. Add 1/2 cup of boiling water to the gravy, stir well and simmer for 7 to 8 minutes. Stir in between to avoid gravy from burning.
12. Let it cook until the gravy is thickened. 
13. Add sufficient boiling water to almost cover the meat and bring the mixture to a boil.
14. Reduce the heat to a simmer and let it cook until the meat is cooked through. 

Serve with steamed basmati rice or chapatis, naan, pulav. Garnish with some coriander leaves. Quick squirt of lemon juice.

Cauliflower in Pickling Masala (Achari Gobi)

Ingredients:

500 gms cauliflower, small florets
1 medium onion, finely chopped
1/2 cup tomato puree/finely chopped
4 cloves garlic, finely chopped
1 inch ginger, finely chopped
2 tbsp plain yogurt
1 tbsp sugar (optional)
1/2 teaspoon mustard seeds
1/2 teaspoon nigella seeds

1 tbsp chili powder

2 tbsp lemon juice (if you want more sourness)
1/2 cup cilantro leaves, finely chopped
3 tbsp of oil to fry Cauliflower + 1 tbsp oil for cook Achari Gobi
Salt as required

For the pickling masala

2-3 dry red chillies (You can roast Green chillies if you don't want red chillies)
1 tsp fenugreek
1 tsp nigella
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
1/2 inch cinnamon (optional)

Method:

Preparation of pickling masala:

1. Dry roast the spices in low flame.
2. Grind it to fine powder.

Preparation of Achari Gobi :

1. Marinate the cauliflower florets with some salt and turmeric.
2. Heat oil and saute till they are half cooked. It should retain the crunchiness.
3. Once done, take it out of the pan and keep it aside on kitchen towel.
4. In the same pan, add 1 more tbsp of oil if oil left in pan is not sufficient. 
5. Heat oil and add nigella seeds and mustard seeds. 
6. Once it starts sputtering, add garlic, ginger.
7. Immediately as chopped onions. Toss it.
8. Season with salt and stir well.
9. Saute the onion till it gets softened or translucent.
10. Add the pickling spice you prepared freshly.
11. Mix well and cook in medium flame until the spices are cooked and oil starts separating from the sides. 
12. Keep stirring to avoid it from getting burnt at the bottom. This should take about 10 minutes.
13. Add lemon juice to it. Mix well.
14. Add the tomato puree or finely chopped tomatoes. I prefer to use the latter.
15. Season with salt and sugar (if using). 
16. Cook for another 10 minutes and make sure to have tomato puree mixed properly with rest of the ingredients. If using chopped tomatoes, cook till it starts melting.
17. Add the chili powder and yogurt. Mix well. Cook in medium heat.
18. Add the partially fried crunchy cauliflower. Give a toss.
19. Cook for another 5 minutes, check for seasoning and add any if required.

Serve hot with Indian bread or steamed rice.

Prawn & Malabar Spinach with Mustard Gravy

Ingredients:

250 gms Fried small sized prawn
250 gms Malabar Spinach
2 medium size Tomato
3 onion, finely chopped
1 tsp turmeric powder
Salt to taste
1 tsp panch phutan
4 tbsp mustard oil

For Mustard paste:

1 tbsp mustard seeds
6 garlic cloves
3 dry red chillies/ green chillies
1 tsp cumin seeds.

Method: 

1. Wash the prawn properly.
2. Marinate it with turmeric powder & salt. 
3. Mix it properly.
4. Heat 4 tbsp of oil in a frying pan.
5. Fry prawns till it turns golden brown.
6. Rinse malabar leaves and separate the leaves from stem.
7. Cut the stem into small pieces (length 1 inch).
8. Chop the leaves. 
9. Drain out the excess water.
10. Take 2 tbsp of oil in a frying pan on a medium flame.
11. Add pancha phutana.
12. Once it splutters, add red dry chillies.
13. Add chopped onion, saute until they are golden brown.
14. Add chopped tomatoes, cook till it melts.
15. Add turmeric powder.
16. Add mustard paste and immediately add 1/2 cup water. 
17. Add the stems as well. Let it boil till malabar spinach stems are cooked.
18. Add chopped malabar spinach leaves, cook for a min.
19. Add fried prawn and add salt. Mix well. 
20. Boil it properly until the oil come out from the water.

Serve with steamed rice.

Veth Chaman

Chaman means paneer in Kashmiri language. Spices like sonth or dry ginger powder and saunf or fennel powder which is unique to the Kashmiri cuisine are used in this recipe. No onion or garlic are used in it and hence is good Sattvik food.

Ingredients:

250 gms Cottage cheese
1 cup water
A generous pinch of Asafoetida
2 tbsp oil

For gravy:

1/2 tbsp Cumin seeds
1/2 inch Cinnamon
3 Cloves
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
1.5 tbsp Kashmiri chilli powder
2 tsp Dry ginger powder
3 tbsp Curd
3/4 cup Milk
1 Brown Cardamom
3 Green Cardamom
2 tsp fennel powder
1.5 tsp freshly prepared Garam Masala
Salt to taste
2 tbsp Oil

For garam masala:
4 to 5 Cloves
1/2 tbsp Cumin seeds
1/2 tbsp Black peppercorns
1/2 tbsp Coriander seeds
3 Green Cardamom
1 Brown Cardamom
1 inch Cinnamon
1/4 tbsp Dry Ginger powder

Method:

1. Boil the water and add the asafoetida to it and keep the heat on low. 
   
2. Separately heat 2 tbsp oil in a pan.
3. Cut the paneer in cubes and when oil is hot, add it. 
4. Toss it for few times. Once paneer starts browning, remove it from heat and keep it on paper towel so that extra oil will be absorbed. (You can have paneer minimally fried if you want to retain its softness.)
5. Put all the fried paneer pieces into the asafoetida water. Keep aside.
6. Dry roast the spices listed under garam masala (except dry ginger powder) on low heat. 
7. Once roasted, add the dry ginger powder and immediately take off the gas. 
8. Grind into a fine powder mix.
9. Take the same pan where paneer is fried and use the oil left after frying the paneer pieces. Add 1 more tbsp if you feel it's not sufficient.
10. When hot, add the cumin seeds and saute.
11. Once it starts spluttering, add cinnamon, cloves and stir.
12. Add the dry ginger powder, turmeric powder and red chilli powder.
13. Immediately add 3 tbsp of the asafoetida water so the spices do not burn. 
14. Beat the curd and add the milk, cardamoms and saunf powder. (Use the milk and curd at room temperature and it minimizes the chance of curdling.) Mix well.
15. Add into the pan and sauté.
16. Increase the heat gradually. This will avoid the milk from curdling. 
17. Stir and mix well. 
18. Add the paneer pieces and 1.5 tsp of the prepared garam masala powder.
19. Add the asafoetida water only to balance the gravy. Give it one boil.
20. Cover it and simmer for a couple of minutes.
21. Remove it from the heat.

Serve hot. 

Note:

If you want to serve it later, then add a little milk just before serving to get a little gravy as the gravy dries up quickly.

Machha Ambula Besara

Fish in mustard and dry mango gravy.
A typical odiya fish curry.

It is one of the most cherished recipe from Mom's kitchen, a quick version of fish recipe that would have not much spices and would have a thin gravy, but would taste divine.
In odisha, normally people prepare this recipe with Rohu fish.

But I have used Farsi fish instead of rohu. And it tasted amazing.
Here I am sharing this recipe with my fish love ;)

Ingredients:

To Marinate: 
6 whole Farsi Fishes
1 tbsp mustard oil
1 tsp turmeric powder
1 tsp salt

To prepare gravy:
1 tbsp mustard seeds
1 tbsp cumin seeds
8 garlic cloves, minced
6 to 8 green chillies, slit
1\4 tsp red chilli powder
1\2 tsp of turmeric powder
6 tbsp mustard oil
6 dry sliced mangoes (Ambula) each 1 inch
2 medium sized onion, finely chopped
1\2 tsp panch phutana
5 curry leaves (optional)
3 cups of water or more as required
Salt to taste

NOTE:

1. Panch phutana is whole spice mixture consisting of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts.
2. Ambula is dried salted green mango under sun. Sour in taste.

Method:

1. Clean the fish by removing the gallbladder to avoid bitter taste.
2. Wash fish properly.
3. Add mustard oil, salt and turmeric powder. Mix well.
4. Marinate the fishes with above mixture and keep them for about 30 minutes.
5. Heat mustard oil in a wok and shallow fry fishes till both sides become brown/golden yellow in colour.
6. Make a fine paste of mustard seeds, cumin seeds and garlic. Keep aside.
7. Place the fried fishes on tissue napkins to remove excess oil from them.
8. Now in the same wok, add panch phutana.
9. Once it starts to crackle, add chopped onion and saute them till it starts to brown.
10. Add curry leaves if you want.
11. Add the paste, salt and turmeric powder.
12. Stir it for maximum 2 minutes in medium flame.
13. Add one cup water and let it boil for 10 minutes.
14. Then add 2 cups water.
15. Once water is hot, add dry mangoes and cover it for 5 minutes in high flame.
16. Add fried fish and cook in medium flame for 5 minutes.
17. Remove the cover and cook them till the gravy thickens.

Serve this curry with rice and enjoy.

Stuffed Capsicum

INGREDIENTS 

4 medium capsicum
4 medium potatoes
⅓ cup steamed peas
1 medium onion, finely chopped

2 to 3 green chili, chopped
1 tsp cumin
1 tsp turmeric powder
1 tsp red chili powder
A pinch of asafoetida
1 tsp dry mango powder or 1 tsp lemon juice
1 tsp garam masala
2 tsp chopped coriander leaves
1.5 tbsp oil for sauteing the onions
1 tbsp oil for brushing the capsicum
Salt as required

METHOD

Preparing the stuffing:

1. Boil the potatoes. Peel and grate/mash the potatoes. Keep aside.
2. Heat oil in a pan. Once hot, add the cumin seeds.
3. Once they start spluttering, add chopped onions.
4. Saute the onions till translucent. 
5. Add chopped green chilies.
6. Add turmeric powder, red chili powder, asafoetida. stir again.
7. Add the potatoes and mix well.
8. Saute the potatoes for 2 mins.
9. Add garam masala powder, dry mango powder/lemon juice and salt.
10. Mix well and then add chopped coriander leaves. Mix again. Keep aside.

Preparing the Stuffed Capsicum:

1. Remove the top of the capsicumand slice it off. Remove the seeds. 
2. Brush oil outside the bell peppers.
3. Stuff the potato stuffing in the capsicum.
4. Heat oil in a pan and place the stuffed capsicum in the pan.
5. Cover the pan and cook the stuffed capsicum on a low flame.
6. Check in every 5 mins and keep on changing the sides of the capsicum.
7. Make sure that all sides are cooked well. 
8. Fry them till the capsicums get golden and wrinkled.

Serve these stuffed capsicum warm with rotis, steamed rice.

Note:

You can also bake them at 200 degree celsius for 15 to 20 minutes. Make sure to bake capsicum till it turns golden and wrinkled.

Paneer Pasanda

Fried paneer cubes and pureed onion, tomato and cashew nut paste to make delicious curry with rich creamy gravy.

Extremely tempting dish, sure to satisfy all cravings!

INGREDIENTS

For Stuffed Cottage Cheese:
250 grams cottage cheese
2.5 tbsp grated cottage cheese
6-8 raisins, chopped or add per your taste
8 cashews, finely chopped
2 green chilies, chopped
1 tbsp chopped coriander leaves
½ tbsp chopped mint leaves
¼ tsp red chili powder
½ tsp cumin powder
Salt  as required
4 tbsp oil for frying

For corn flour paste:
6 tbsp corn flour
4 tbsp water

For Tomato paste:
3 medium, roughly chopped
12 cashews
½ inch cinnamon
2 green cardamoms
2 single thin strands of mace
2 cloves
1 cup water

For Onion paste:
2 large onions chopped onions
2 tbsp oil
4 tbsp water

For gravy:
2 tbsp of the fried oil or fresh oil
½ tsp caraway seeds (substitution: cumin seeds)
1 Indian bay leaf
1.5 tsp ginger garlic paste
½ tsp turmeric powder
½ tsp kashmiri red chili powder or 2 green chilies, slit
½ tsp coriander powder
1 tsp Garam masala
¼ tsp sugar or as per taste (You can skip it if you don't want)
1 tsp dry fenugreek leaves, crushed
1 cup water
2 tbsp low fat cream
2 tbsp chopped coriander leaves for garnish
Salt as required

METHOD

Preparing onion paste:

1. Heat 2 tbsp oil in a pan and add chopped onions.
2. Add pinch of salt. Stir and saute the onions on a low flame till it turns golden brown.
3. Switch off the flame. Let the onions cool.
4. Blend the fried onions along with 4 to 5 tbsp water to a smooth paste. Keep this paste aside.

Preparing tomato paste:

1. In same pan, take tomatoes, cashews, cinnamon, green cardamoms, single thin strands of mace, cloves and 1 cup water. Cook it in medium flame.
2. Stir this mixture till the tomatoes start melting.
3. Switch off the flame. Let this mixture cool. 
4. Blend the cooked tomatoes-cashews-spices mixture to a paste. Keep this paste aside.

Preparing Stuffing :

1. In a bowl, take grated cottage cheese, raisins, cashews, green chilies, coriander leaves and mint leaves.
2. Add red chili powder, cumin powder and salt. You can add few Lemon juice drops to make it tangy.
3. Mix everything and keep aside.

Preparing Stuffed Cottage Cheese :

1. Slice the Cottage Cheese in triangles/squares/rectangles. 
2. Again slice each triangles/squares/rectangles into two halves gently.
3. Repeat above two steps for all cottage cheese.
4. Place some of the stuffing on the cottage Cheese triangle.
5. Top it with its other half slice gently. Don't press. 
6. Make all cottage cheese triangles stuffed with the filling this way.
7. In a bowl, make a batter of corn starch with water with medium consistency. Add little salt.
8. Dip the stuffed cottage cheese slice in the batter.
9. Use a spoon to coat the slices as the stuffing may come out while turning to coat it using hand.
10. Place the cottage cheese slices in a medium hot oil for shallow frying.
11. Shallow fry till the base is golden, turn over and continue to shallow fry. 
12. Drain the fried cottage cheese slices on paper towels. keep aside.

Preparing the gravy:

1. In the same pan, in which the tomatoes were cooked, add oil. 
2. Add  tej patta and shahjeera/cumin seeds. Saute till the seeds crackles. 
3. Add ginger garlic paste. Stir and saute till raw aroma of ginger-garlic goes away.
4. Add the tomato-cashew-spice paste. Stir and saute for 5 minutes on a medium flame.
5. Add the fried onion paste. Stir and saute for 3 to 4 minutes.
6. Add turmeric powder, coriander powder and kashmiri red chili powder. Mix well.
7. Add 1 cup water. Mix well.
8. Simmer the gravy on a low flame and cover the pan with a lid.
9. Saute the gravy for 5 minutes. The gravy should also thicken. 
10. Add salt as required.
11. Add sugar as required.
12. Stir and then add garam masala, kasuri methi and 2 tbsp low fat cream.
13. Stir very well.
14. Place the stuffed cottage cheese in the gravy. 
15. Coat the paneer pasanda in the gravy.

Serve paneer pasanda hot garnished with some coriander leaves.

It tastes good with all varieties of Indian breads and jeera rice or veg pulao.

Methi Paneer

Tried out this recipe yesterday and it turned out great.
It’s like winning a competition for me as hubby is very particular about his dishes and taste.
What I liked most is the simplicity which brings the ability to make this dish a part of our regular fare. I am always on the lookout for tasty but not overly elaborate recipes.
This one fits that model great.



This tantalizing recipe is full of minerals and proteins.
The way the gravy is cooked, the fenugreek leaves stand up and shine in this recipe.

Ingredients:

Paneer/ Cottage cheese - 200 gms, cut into cubes
Onion - 3-4 small-medium, chopped
Crushed/minced ginger and garlic - 2 tbsp
Chopped tomato - 1 cup
Green chilli - 3, chopped
Bay leaves 2
Cinnamon Stick - 1 inch
Turmeric powder - ½ tsp
Coriander powder - 2 tsp
Pepper powder - ¼ tsp
Cumin powder - ¼ tsp
Garam masala - 1 tspn
Fresh methi leaves (chopped) - 1 ½ cup
Coriander and mint leaves - 1 tbsp each, chopped
Water - ½ - ¾ cup
Salt
Oil
Fresh Cream (optional)


Method:

1. Grind the half of the chopped onion, ginger, garlic and green chillies to a paste. 
2. Heat oil in a pan and lightly fry the paneer. Keep it aside.
3. In same pan heat the oil, add the bay leaves and cinnamon stick.
4. Add rest onions and sauté for three to four minutes or till it just starts turning brown.
5. Add onion-ginger-garlic-chilli paste. Fry for 2-3 mins or till oil releasing from the sides of the mixture.
6. Add the chopped tomatoes. Stir and saute the tomatoes till they soften.
7. Add all the powders except garam masala. Cook them for 2-3 mins, till oil starts appearing. 
8. Add 2 tbsp hot water to bring together the masala.
9. Add chopped methi.
10. Simmer for 6-7 minutes or more till the methi is cooked. Season with salt. The gravy or sauce will also thicken by now.
11. Stir and add garam masala powder.
12. Stir again and then add the lightly fried paneer/cottage cheese cubes.
13. Stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes.
14. (Optional) Lastly add cream. stir gently again so that the cream gets incorporated in the methi paneer gravy uniformly. Switch off the flame.

Stir and serve the methi paneer hot with some rotis, naan or jeera rice.

NOTE:

1. Shallow fry paneer cubes until light brown and add in curry for richer experience of paneer methi.
2. Add 2 tablespoons fresh milk cream in step-14 to make creamier methi paneer.
3. Add 1/3 cup boiled peas to make yet another heavenly and healthy variation.

Raw Jackfruit Curry

Now a days in metro, vegetables options are becoming limited. People used get bored easily... don't know about others, me and my husband used to feel bored of limited options of vegetables.
Then we tried this one.

This is a well replacement for vegetarian people coz its smell and texture is just like chicken curry.This recipe makes use of raw jackfruit which absorbs all the flavours easily because of its subtle flavour. Unlike ripened jackfruit, this is a delightful harmony of flavors and textures. Cut raw jackfruit with well oiled hands as it secretes a sap which does not wash off easily.
Usually the jackfruit pieces are either fried, sauteed or steamed.
Back home we used to get fresh ones but in metro cities, its very difficult to see. But in some supermarkets, it is sold. But let me tell you...

This recipe of kathal ki sabzi is meant for days when you have the leisure to hang out in the kitchen for at least an hour, and the mood to put it a little extra into your cooking. The end result though, is worth every minute of the time and effort. Trust me its a wonderful treat with steamed rice or chapati.
looks yum; lovely texture to the curry.

INGREDIENTS:

Raw Jackfruit  – 1 medium size
Potato  – 2 to 3 medium size
Onion  – 2 medium size
Garlic  – 15 cloves
Ginger  – 1 inch
Tomato – 2
Turmeric Powder  – 1 tbsp
Green Chilli - 2 or 3
Cumin  – 2 tbsp
Panch Phutana ( fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed  ) – 1 tbsp
(Optional) Cinnamon and Cardamom Powder  – 1 tsp or Garam Masala - 1tbsp
Refined Oil ) – 75gm
Salt to taste

STEP WISE METHOD:

To cut Raw Jackfruit:

1. Spread 2/3 newspapers 
2. Use a large, sharp knife. 
3. Grease your hands and knife with vegetable oil/ mustard oil so that the fruit will not stick to your hands. Jackfruit milk is very sticky. And it leaves stains as well.
4. Cut the jackfruit in half and pull the two sides apart. Since the core is tough, dividing jackfruit requires a lot of physical exertion.
5. If the jackfruit is large or long, then cut it in quarters or even eighths.
6. Remove the thorny green skin part. Discard the core (thick part).
7. If you find solid seeds inside, separate it too.
8. Chop rest into small cubes.

To prepare curry:

1. Cut the potato into small cubes.
2. Par boil the pieces of potato and jackfruit.
3. Finely chop the onion, ginger and peel of the garlic cloves.
4. Make a fine paste of the finely chopped ginger, garlic and cumin.
5. Finely chop the tomatoes.
6. Heat oil in a frying pan, fry the boiled pieces of potato and jackfruit and keep it aside.
7. In same oil add panch phutana. (If you feel oil is less on the pan, add more)
8. After it starts spluttering, add chopped onion. Saute it till it turns brown.
9. Add the paste, turmeric powder and chopped green chilli and fry it.
10. Add the finely chopped tomatoes to it and fry it till it melts.
11. Add the fried potatoes and jackfruit to it and add salt to taste and frequently stir till they mix well with the paste .
12. Add water ( 2 -3 cups ) to it and stir well and cover the lid.
13. Cook on a lower flame for 5 minutes.
14. Keep on tasting in every 5 mins. Some jackfruit will cook in 5 minutes and some may take more time to cook.
15. After it is done, switch off the gas and add the cinnamon and cardamom powder to it. Serve hot.

NOTE:

1. I used garam masala instead of cinnamon and cardamom powder. It tasted yum ;) 
2. Choose small, young and tender raw jackfruit. It tastes great. Bigger ones take long time to cook.

Masala bharwan karela - Stuffed bitter gourd

I know not many people are fan of bitter guard, the reason is obvious… it has a strong bitter taste that many people don’t like. We would make karela stir fries, stuff them or make chips.

This recipe of bharwan karela is very easy to prepare and just some onions and our regular Indian spice powders are required.

INGREDIENTS:

10-12 small bitter gourd
¾ tsp turmeric powder
¾ tsp red chili powder
¼ tsp garam masala
1 tsp dry mango powder
1 tsp fennel powder
2 medium sized onions
3 tbsp oil
Salt as required

METHOD:

1. Rinse and peel the karela.
2. Put it in pressure cooker and let it boil.
3. After 1 whistles on high flame, switch OFF the stove. Do not open the lid of the cooker till it has pressure in it. Put it in running water flow. All steam will be cooled.
4. Get the boiled karela and make a half cut for each karela.
5. Remove the seeds and pith with your hands or scrape with a small spoon.
6. Mix all the dry spice powders with salt, onion and removed seeds and pith.
7. Blend it and fry this mixture for 4 minutes with 1 tsp oil in low flame.
8. Stuff the spice powder mix in the karela.
9. Heat the oil and fry the karela in the oil till they are browned and cooked.

Serve bharwan karela garnished with chopped coriander leaves.
Bharwan karela is best had with some rotis, phulkas or as a side vegetable dish with dal-rice.

Egg Manchurian (Dry)

Marinated boiled egg deep fried then sauteed with onions, bell peppers along with a mixture of sauces makes this wonderful appetizer or side dish. If you don't like egg yolks, you can remove it and make this Manchurian just with cooked egg whites.

Ingredients:

Boiled eggs (sliced lengthwise as 4 pieces) 6 nos 
2 tbsp Cornflour
1/4 tsp Ginger garlic paste
1/4 tsp Green chili paste
Salt

For dry gravy:

1 no Onion(diced)
2 nos Capsicum (julienne cut)
4 nos Garlic cloves (chopped)
2 tbsp Soy sauce
2 tbsp Tomato ketchup
1 tsp Vinegar
Salt to taste (if needed)
Oil for deep frying the eggs
Oil for sauteing


Method:

1. Combine cornflour, salt, garlic-ginger paste and the green chili paste in a large bowl, 
2. Mix well with water to get a thick batter.
3. Heat oil in a pan. Dip the sliced boiled eggs in the batter,drop gently to the hot oil and  fry in oil.
4. Remove from the oil and transfer to a paper towel lined plate..
5. In a pan, add some oil. Put high flame.
6. When it smokes add the chopped onions and capsicum and saute for few seconds.
7. Add the chopped garlic, salt and fry for a minute.
8. Add the soy sauce and vinegar,stir for a minute.
9. Add the tomato ketchup and then add fried eggs.
10. Stir continuously for a couple of minute, take it out from heat.
11. Garnish with chopped spring onions if needed.

Serve hot with noodle or fried rice or as appetizer..

Kadhai Mushroom

Kadai Mushroom is essentially mushrooms cooked in a spiced onion, green pepper and tomato gravy in a kadai. A special spice mixture gives kadai dishes their distinctive flavor and tomatoes gives tanginess.

Bell pepper and mushrooms together makes a healthy combo with the kasoori methi flavors.

Great recipe and looks so yum!

Love to finish the whole lot with soft rotis :)

Do give this a try and enjoy !!

INGREDIENTS:

Sliced button mushrooms 250 gms
1 Medium green bell pepper, Julienned
2 Large tomatoes,  chopped/pureed
1 Medium onion, finely chopped
1 tbsp ginger-garlic paste
1 tsp kasuri methi, crushed
¼ tsp turmeric powder
½ cup water
3 tbsp oil
salt as required

For kadai masala:

Coriander seeds 1 tbsp 
Dry red chilies 3
Cumin seed ½ tsp
Cinnamon ½ inch
Green cardamom 2
Cloves 2
Black pepper 4
Javitri 1 single strand 

For garnish:

2 tbsp chopped coriander leaves

METHOD:

Kadai masala:

1. Dry roast all the spices mentioned above for the kadai masala, on a low flame in a pan till fragrant. 
2. Cool down the spices.
3. Grind to a fine powder. keep the ground kadai masala aside.

Kadai mushroom gravy:

1. Heat 3 tbsp oil in a pan. 
2. Add the sliced mushrooms.
3. Saute till the sliced mushrooms get browned from the edges.
4. Remove the mushrooms and keep aside.
5. In the same oil, add finely chopped onions. 
6. Saute the onions till translucent or light golden.
7. Add the ginger-garlic paste and saute till you see some oil releasing from the sides.
8. Add the tomato puree / chopped tomatoes. Stir and saute till it melts.
9. Add the sliced bell pepper. Stir and saute for 5 to 6 minutes on a low flame.
10. Add the ground kadai masala and stir very well.
11. Add ½ cup water. Season with salt.
12. Stir & bring the gravy to a simmer on a low flame.
13. Add the sauteed mushrooms.
14. Add crushed kasuri methi. switch off the stove.

Garnish kadhai mushrooms with chopped coriander leaves and serve it hot with rotis, parathas or naan. 

Farsi Fish in Mustard Gravy

Being a coastal state, fish is one staple diet to odiya/bengali people. Macha besara is a simple yet tasty cuisine from this place. 
In days when I crave for some fish, this is the tried and tested recipe that always comes to mind. Fish, I believe, is one of those delicate pieces of art in the culinary world which demands to be handled with the gentlest of hands.
Every fish has its own unique taste and a best way to make it. The fish should be prepared in such a way that the delicacy and the tenderness of the fish is not lost. Cooking with light spices is what makes any fish recipe as finger-licking delicious recipe. Here I have used mustard seed paste.

One important component of Odiya cuisine is mustard seeds. Mustard seeds and mustard oil is used very frequently in odiya cuisine. Mustard oil has a typical pungent smell. It’s usually heated to its smoking point to decrease its pungency. At eastern part of india, it is mostly used for frying fish and making fish curries since it imparts a very distinct taste.

There are two different variants for for this recipe. You can prepare it as gravy style and also little bit dry (fry) style with mustard paste. 


Ingredients:

Farsi fish 6
1 medium Onion, chopped
2 medium Tomatoes, diced
1 medium Potato sliced (optional)
4 tbsp Mustard seeds soaked in water for 2-3 hrs
4 cloves Garlic
1 inch Ginger
1/2 cumin seeds
1/2 mustard seeds
1 tsp Red chilli powder
1/2 tsp Turmeric powder
3 Green chillies
Dry mango pieces (optional)
Salt to taste
1 1/2 cup Water
Mustard Oil
Coriander leaves to garnish

Method:

1. Grind mustard seeds, ginger and garlic together to a fine paste. Keep aside.
2. Clean the fish properly and marinate for 10 mins with 1/2 tsp chilli, 1 tsp turmeric and 2 tbsp mustard oil.
3. In a frying pan in medium heat, shallow fry the fish (approximately in 100gm oil) until they turn brown/orange on each side. Take aside.
4. Shallow fry the sliced potatoes.
5. Keep 3 Tsp oil in the same pan and remove extra oil from the pan (if more oil left after fish fry).
6. Add cumin seeds and mustard seeds. 
7. Once seeds splutter, add sliced onion, fry until golden in color.
8. Add turmeric, salt and chilli powder.
9. Add tomatoes and fry till it melts.
10. Add the blended mustard paste and immediately add water and cover the pan for the water to simmer. Cook it at least for 10 minutes.
11. (Optional) Add dry mango pieces to the gravy. Specially Bengali and Odisha people use this dry mango with mustard fish (mach besara) recipe.
12. Slit the green chillies and add to gravy. Cook it for 3 minutes.
13. Add fish to the pan without overcrowding, lay the fish flat in the pan and not on each other.
14. Cover the pan and let it boil for 5 mins then turn the fish to cook on the other side.

Garnish with coriander leaves and enjoy

Palak Paneer (Cottage cheese cubes in spinach gravy)

This mildly flavored dish is super healthy, packed with the goodness of spinach and loaded with protein from the paneer.

Palak paneer is a popular dish on the menu in any Indian restaurant. You can fry the paneer until golden brown before adding it to the spinach or add it as the original paneer is (only if it is fresh). Some people add kasoori methi to add the flavor to the dish. This dish is relished with Naan, or any types of Roti. If paneer is not on hand, or you want diary free option, substitute paneer with firm Tofu or vegetables like potatoes or cauliflower.

INGREDIENTS:

For the palak puree:
250 grams fresh spinach
1 or 2 green chilies, chopped
1 or 2 small to medium garlic, crushed
½ inch ginger,chopped
3 cups water for blanching spinach
3 cups water for ice bath


For the palak curry:
1/2 cup finely chopped onion
1/2 cup finely chopped tomatoes
1 tbsp finely chopped garlic
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
a pinch of asafoetida (optional)
1 tsp garam masala powder
1 bay leaf
250 gms cottage cheese
Water as required
2 tbsp cream (optional)
2 tbsp oil
1 tsp dry fenugreek leaves
Salt as required

METHOD:

Spinach puree preparation:

1. Rinse the spinach leaves in running water. The stem should be tender, else discard the stems.
2. Boil 3 cups water in a pan. Add a pinch of salt to the hot water and stir. 
3. Add the spinach leaves in the hot water. Let the palak leaves boil in the water for 2-3 mins.
4. Strain the spinach leaves.
5. Immediately transfer the spinach leaves to the bowl containing cold water. This method helps in preserving the green color of the spinach. 
6. Then drain the cold water. 
7. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
8. Make a smooth spinach puree. Do not add water while making the puree. 
9. Keep the spinach puree aside.

Palak curry preparation:

1. Heat oil in a pan. 
2. Add the cumin and let them splutter.
3. Add the bay leaf.
4. Add the finely chopped onions. saute till the onions become golden.
5. Add finely chopped garlic. Saute till the raw aroma of garlic goes away.
6. Add the chopped tomatoes. Stir and saute the tomatoes till they soften.
7. Once oil start releasing from the sides of the mixture,  add turmeric powder, red chili powder and asafoetida. Stir very well.
8. Add the palak puree. Stir well.
9. Add 1/2 cup water or as required. Stir again.
10. Lower the flame and cook spinach for 10 minutes. 
11. Season with salt. 
12. Once the gravy thickens, add garam masala powder and stir.
13. Add the cottage cheese cubes.
14. Stir gently and cook on a low flame till the paneer cubes become soft and succulent.
15. Add cream. Stir gently so that the cream gets incorporated in the palak paneer gravy uniformly. Switch off the flame.

Serve the palak paneer hot with some rotis, naan or jeera rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.


NOTES : 

1. The cottage cheese cubes can be also be lightly fried and then added to the curry.
2. Instead of pureeing the spinach, you can chop it to achieve a more textured dish.