Thursday, July 10, 2014

Tandoori Chicken



  





This is a very tasty, and healthy dish. And its not often you come across dishes that is both! And to top it off its very easy to prepare.

Ingredients

1.   Chicken wings/thighs/legs –  4 thighs, and 8 drumsticks
2.   For the marinade
1.   Plain yogurt – 3 tbspn
2.   Tandoori paste – 3 tbspn
3.   Tandoori powder –  3-4 tspn
4.   Red chilli powder or paprika – 1.5-2 tspn
5.   Lemon juice – 1.5 tspn
6.   Oil – 1.5-3 tspn
7.   Ginger-garlic paste – 1.5-3 tspn
8.   Salt - as per taste


Method
1.   Marinate the chicken with the ingredients given in the marinade section above. Let this sit overnight (or 24-48 hrs, longer the better).
2.   Place the marinated chicken pieces on a wire rack placed over a rimmed baking sheet lined with foil paper so the water and/or fat oozes out while baking. Grill/Bake at 400o F for around 20mins, you will notice the pieces beginning to blacken, then flip it over and bake for another 15mins. Then flip it over again and bake for additional 5mins. The chicken pieces will appear slightly charred (and that’s exactly how it should look!). Test if cooked, if not bake for additional minutes. 

3.   Enjoy with chapathi or pita! 



  




Monday, July 7, 2014

Sesame Eggplant curry



If you have not already, you will fall in love with eggplant after this dish! This is a relatively easy dish to prepare, and very very very yummy! It is definite a must try. This recipe was adapted from here

Ingredients

1.   Eggplant – 2 big (or 4 medium), cubed
2.   Onion – 1 big, (sliced)
3.   green chillies – 2, chopped
4.   Ginger- Garlic- 1 tbspn, minced or paste
5.   Tomatoes – 5 medium, chopped small
6.   Mustard seeds, and cumin seeds – 1 tspn each
7.   Sesame seeds – 3 tbspn
8.   Peanuts – 2 tbspn
9.   Kashmiri chilli powder - 1-2 tspn , tumeric powder - 1 tspn
10.          Oil  - ½ cup and 1 tbspn


Method

1.   Dry roast the sesame seeds, and peanuts in a skillet. Remove from skillet, and grind when cool.
2.   Add ¼ cup oil to the skillet, and shallow fry the eggplant pieces. You will notice the skin changes colors, that’s when you know it is done. Fry them in batches and add oil as required. Scoop it out, and keep it aside.
3.   In the same skillet (add around 1 tbspn oi if needed), add mustard,and cumin seeds. Once it splutters, add the onion slices, green chillies, and ginger-garlic and mix it all together.
4.   Once the onion slices becomes soft, and translucent, add the tomato cubes.
5.   Once the tomato gets mushy, add red chilli powder, turmeric powder the ground sesame-peanut mix.
6.   At this point you can stir in the fried eggplant pieces. Mix it all together. Add about 1/2 to 1 cup water, cover and cook till the eggplant pieces become soft. Enjoy with rice or chapathi!




 



             



         




Monday, June 23, 2014

Paneer Butter Masala



                                     


You can add this to the list of things I feel I am bound to mess up. And whenever I was able to pull off something with paneer, it was barely edible! So I was never keen on cooking with it until a friend forwarded me this recipe, since then I have been confidently preparing  paneer butter masala. This dish is too easy to cook, and yummy!


Ingredients

1.   Paneer – 1 kg, cubed
2.   Tomato paste – 12 oz
3.   Ginger-garlic paste – 2 tspn
4.   Green chillies – 2-3 chopped
5.   Cashews – 60 gms
6.   Onion – 1 medium sliced
7.   Bay leaf – 4
8.   Garam masala – 1 tspn
9.   Kasthuri Methi (dry) – 2 tspn
10.      Butter – 2  tbspn
11.      Oil – 1 tbspn


Method

1.   (Optional) Heat butter, and oil in a skillet, gently fry the paneer cubes in batches, and remove from skillet.
2.   Add the bay leaves to the skillet, after it turns slightly brown on the edges, add the ginger garlic paste and green chillies. Once the garlicky smell is gone, add the onion slices and about 1 tspn of salt.
3.   Once the onion slices are fully transparent add the tomato paste, and 1 cup water, and mix it all together. Add garam masala. Grind the cashews with about ½ cup water, and add it to the tomato paste.
4.   Let this cook/boil for 1-3 minutes. Bring this tomato/cashew mix to the consistency you desire your dish to be (so if too watery let it boil off longer, or if too dry add water in ¼ cup increments)
5.   Then add the paneer cubes, mix it all together. Add about 1 tbspn of kasuri methi dry powder, and let it cook for 1-2 minutes, and turn off the heat.

6.   Enjoy paneer butter masala with naan or chapathi or anything you would like! 














Thursday, May 22, 2014

Pavakka (Bitter Gourd) Pickle







Bitter gourd is not very much liked my most of my family. But when you convert it to a pickle, it’s a whole different story!  This has become my new favorite pickle because the bitterness along  with the tanginess make an awesome duo! What you need is the whitish light green variety bitter gourd, but since I could not find any, I got the darker kind. The darker kind is more bitter than the lighter one. But it tastes just as good!

Ingredients

1.   Bitter gourd – 5 pounds, washed, deseed, and cut into small pieces (See pic)
2.   Ginger – 4 inch minced
3.   Garlic – 25 cloves, minced
4.   Mustard seeds-2 tspn
5.   Fenugreek seeds – 2 tspn
6.   Masalas – Kashmiri red chilli -  2 tbspn, turmeric powder – 2 tspn, asafoetida – 1 tspn
7.   Sesame oil – 1 cup (or more as needed)

Method:

1.   Add around 3 tspn salt to the cut gourd pieces. Heat around 1 cup oil, fry them in batches. Add more oil as per needed. It should be darker in color, and crispy. Keep aside.
2.   To the same hot oil, add mustard, fenugreek seeds. Once it splutters, add the minced ginger, and garlic.
3.   Once it turns light to dark brown in color, and the aroma of raw garlic is gone, add the masalas.
4.   Mix it all together, add the fried bitter gourd pieces.
5.   After around 2-3 minutes, add 1 cup vinegar. Mix it all together, taste for salt and tanginess and add as per needed.
6.   Turn off the heat. Once it completely cools down, store in air tight container in refrigerator for couple of months. Enjoy on the side with rice, chapathis etc.
 























Monday, May 12, 2014

Kerala Egg Curry









Ingredients

1.           Eggs – 15
2.           Onions – 2 big, sliced
3.           Green chillies – 3, chopped
4.           Ginger- 1, 2 inch piece, minced
5.           Garlic – 10 cloves, minced
6.           Curry leaves – 2 sprigs, around 20 leaves
7.           Tomato – 3 medium, chopped
8.           Coconut milk – 1 can
9.           Coriander powder – 5 tspn
10.        Turmeric powder –1 tspn
11.        Red chilli powder – 1 tspn
12.        Garam masala – 1 tspn
13.        Chicken masala – 3 tspn
14.        Whole spices – 5 cardamom, 1 whole anise seed, 5 cloves, 2 inch cinnamon stick
15.        Cilantro – 1 bunch, washed and chopped
16.        Oil – 4 tbspn

Method

1.           Wash and boil/cook the eggs. Turn off the heat, drain and replace the hot water with cold water and keep aside. After the eggs have cooled down, peel the shells. Keep aside.
2.           Heat oil in a deep vessel, add the whole spices. After about 1 min on medium flame, add the chopped ginger, garlic, and green chillies.
3.           Once the raw garlic smell has gone (around 5 mins on medium flame), add the chopped onion.
4.           When the onion pieces appear translucent and light brown, add the masala powders from steps 9 to 13 in ingredients list.
5.           After the raw masala smell has gone (around 3-5 minutes on medium flame), add the tomato pieces, and chopped cilantro.
6.           After the tomato pieces appear mushed up (i.e. the tomato juices have evaporated) after about 5 mins, add the coconut milk.
7.           Let this curry cook for additional 5-10 mins till you reach the consistency you want. Add the boiled eggs to the curry (with a knife if you want you can make 2-3 random serrations just limiting to egg’s white surface prior to adding to the curry).
8.           Mix the eggs well into the curry. Turn off the heat once the curry starts boiling again.
9.           Enjoy with rice, chapathis or parathas!