BHINDI MASALA-SOUTH INDIAN STYLE

INGREDIENTS:

1.    1/2 kg bhindi/lady fingers

2.   1 Tsp. cumin/jeera seeds

3.   1 Tsp. mustard seeds/rai

4.   2 Tbs. urad dal(white)

5.   4 whole dry red chillies

6.   1/2 cup onions sliced finely

7.   1 cup tomatoes chopped finely

8.   2 Tsp. red chilly powder

9.   1/2 Tsp. turmeric/haldi powder

    10. 1 Tbs. coriander/dhania powder

    11. 1 cup grated coconut

    12. 1/2 cup cashewnuts soaked in water

    13. 1/2 cup yoghurt/dahi

    14. A few curry leaves

    15. Salt to taste

    16. Refined oil

METHOD:

1.    Cut the ends of the lady fingers/bhindi, and then cut it into 1 inch pieces.

2.   Wash and pat it dry.

3.   Heat oil in a wok. Fry these cut lady fingers until crisp. Remove and palce on a kitchen towel to remove the excess oil.

4.   Take 1 cup of the grated coconut and the cashewnuts and grind in the mixer along with a little water to make a fine paste.

5.   Heat a wok and add 2 Tbs. of oil. Add cumin/jeera seeds, mustard/rai seeds, urad dal, whole red chillies and the curry leaves. Saute over medium heat until the seeds begin to crackle.

6.   Add the sliced onions and fry till golden brown in colour. Then add the tomatoes, along with 2 Tsp. red chilly powder, 1/2 Tsp. turmeric/haldi powder and 1 Tbs. coriander/dhania powder. Fry well, till the oil leaves the masala. Reduce heat and add the coconut and cashew paste. Fry for 2 to 3 minutes.

7.   Add the whisked yoghurt/dahi and stir well. Fry for 3 to 4 minutes. Add 2 cups of water, and let the gravy come to a boil. Add salt to season it. Now add the fried bhindi/lady fingers. Stir well and let it simmer on low flame till you get the desired thick gravy.

8.   Serve hot with rotis or rice.

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AJ'S KITCHEN STORIES: KASHMIRI DUM ALOOINGREDIENTS:1/2kg baby potat...

AJ'S KITCHEN STORIES:

KASHMIRI DUM ALOO

INGREDIENTS:
1/2kg baby potat...: KASHMIRI DUM ALOO INGREDIENTS: 1/2 kg baby potatoes 1 cup yoghurt/dahi 10 Kashmiri dry red chillies 1 Tsp. cumin/ jeer...

KASHMIRI DUM ALOO

INGREDIENTS:

1/2 kg baby potatoes

1 cup yoghurt/dahi

10 Kashmiri dry red chillies

1 Tsp. cumin/ jeera powder

1 Tsp. ginger powder

1 Tsp. hing/asafoedita

1 Tsp. sauf/fennel powder

1 Tsp. coriander powder

1 Tsp. Kashmiri red chilly powder

1 Tsp. garam masala powder

Salt to taste

Oil for frying the potatoes

TO GARNISH: Finely chopped green coriander leaves and juliennes of ginger

METHOD:

Pressure cook the baby potatoes with 1 Tsp. salt.

Remove from water. Take a fork and prick the potatoes from all sides.

Heat oil in wok and deep fry these potatoes till golden brown in colour. Remove and keep on a kitchen paper towel.

Deseed the Kashmiri dry red chillies. Make a fine puree in the mixer, adding water to it.

Take the yoghurt/curd in a mixing bowl. Add this puree of red chillies along with 1 Tsp. of dry ginger powder. Whisk it well so that it forms a smooth paste.

Heat 2 Tbs. of oil in a wok. Add 1 Tsp. hing/asafoedita, 1 Tsp. cumin/ jeera powder, 1 Tsp. coriander powder, 1 Tsp. Kashmiri red chilly powder and 1 Tsp. sauf/fennel powder. Add little water so that the dry masalas do not get burnt. Fry for 2 minutes. Now add the whisked yoghurt/curd mixture. Fry for 2 minutes. Add salt to taste. Now add the fried potatoes and mix well. Let it simmer on slow flame for 6 to 8 minutes. Add 1 Tsp. garam masala powder. Stir well.

Garnish with chopped coriander leaves, and serve hot with rice, pulaos or any breads of your choice.

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       HOME STYLE BIRYANI

INGREDIENTS:

1.    250 grams chicken cut in large pieces

2.   1 Tbsp. garlic paste

3.   1 Tbsp. ginger paste

4.   1/2 cup hung curd

5.   1/4 cup cashew paste

6.   1 Tbsp. red chili powder

7.   1 Tbsp. coriander powder

8.   1 Tsp. garam masala powder

9.   1 Tsp. sugar

    10. 1 cup tomato puree

    11. 1/4 cup fried onions

    12. Salt to taste

    13. 1/4 cup fresh mint leaves

    14. 1/4 cup fresh coriander

    15. 2 Tbsp. butter

    16. 1Tbsp. whole spices (1 bay leaf, 2 to 3 black peppercorns, 2 to 3          cloves, 1 green cardamom, 1/2 inch cinnamon stick)

    17. 1 Tbsp. ghee

    18. 24 to 5 potatoes small sized pricked with a fork and deep fried

    19. Salt to taste

    20. 1 cup basmati rice

    21. 1 cup fried onions for layering

    22. 1 cup finely chopped mint leaves for layering

    23. 1 cup finely chopped coriander leaves for layering

    24. A few strands of saffron (optional)

    25. 2 Tbsp. milk

    26. Dough for sealing

For Smoking:

1.    2 to 3 cloves

2.   Live charcoal

3.   1 Tsp. ghee

METHOD:

1.    In a bowl mix chicken, garlic paste, ginger paste, hung curd, cashew paste, red chili powder, coriander powder, garam masala powder, sugar, tomato puree, fried onions, salt to taste, fresh mint leaves and fresh coriander.

2.   Mix well to marinate the chicken. Marinate for at least 30 minutes and longer for better flavor.

3.   In a pan add butter and set the flame to medium.

4.   Add the marinated chicken and cook until chicken is cooked.

5.   Now in a separate pot boil enough water and add a tablespoon of ghee and some whole spices (1 bay leaf, 2 to 3 black peppercorns, 2 to 3 cloves, 1 green cardamom, 1/2 inch cinnamon stick)

6.   Wash the rice well to remove excess starch.

7.   Now boil the rice until 3/4th done. Check the rice by pressing a grain of rice between your thumb and index finger. The grain should not squeeze completely that’s when you stop cooking.

8.   Now drain the rice and keep aside.

9.   In a heavy bottom pot add ghee and cover the base with the fried potatoes.

10. Now add in half of the cooked rice, now layer with fresh coriander and mint, fried onions.

    11. Now add the cooked chicken and repeat the process.

    12. Mix warm milk and saffron and add to the biryani (optional)

    13. Now use dough to seal the top. And cover so that steam does not escape the pot.

    14. Cook on a low flame for 15-20 minutes.

    15. Remove the sealed lid and carry out the smoking process. Place a live charcoal in a bowl, add 2-3 cloves and now add ghee to release smoke. Place this bowl in the biryani pot. Cover for 3 to 5 minutes to infuse the smoky flavor.

Remove the lid and serve hot with curd or raita.

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CREAM CHEESE POUND CAKE

INGREDIENTS:

1.    1 & 1/2 cups butter, softened

2.   275 grams cream cheese, softened (Cream Cheese is readily available everywhere these days, in case you can’t get it, you can substitute with pureed cottage cheese OR plain yogurt, strained overnight in a muslin cloth)

3.   3 cups sugar

4.   6 large eggs

5.   2 Tsp. vanilla extract

6.   1 Tsp. lemon extract

7.   3 cups flour/maida

8.   1 Tsp. baking powder

9.   1/4 Tsp. salt

    10. Icing sugar to dust the cake (sliced fresh strawberries and whipped cream, optional)

METHOD:

1.    Preheat the oven to 250 degrees centigrade.

2.   In a large bowl, using a hand blender, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the extracts. Combine the flour, baking powder, salt and beat into creamed mixture until blended.

3.   Pour into a greased and floured 10-inch fluted tube pan.

4.   Bake at 170 degrees centigrade for 1 to 1-1/2 hours or until a toothpick inserted in the center comes out clean.

5.   Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Dust with icing sugar and can be served with fresh strawberries or blue berries and whipped cream.

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Recipe: Hansika Sahu

Picture Credit: Hansika Sahu

KOLHAPURI CHICKEN

INGREDIENTS:

1.    500 grams of curry cut chicken pieces

2.   2 Tsp. red chilly powder

3.   1 Tsp. turmeric/haldi powder

4.   2 onions chopped

5.   1 tomato chopped

6.   1 Tsp. cumin/jeera seeds

7.   1 Tsp. fenugreek/methi seeds

8.   1 Tsp. coriander/dhania seeds

9.   1 Tsp. poppy seeds/khus khus seeds

    10. 1 Tsp. sesame/Til seeds

    11. 1/2 cup grated dry coconut

    12. 5 to 6 cloves/Laung

    13. 5 green cardamoms

    14. 1 inch piece cinnamon/dal chini stick

    15. 10 black peppercorn/kali mirch

    16. 5 dry red chilles

    17. 2 Tsp. green chilly paste

    18. 2 Tbs. ginger garlic paste

    19. 7 to 8 whole garlic cloves

    20. Salt to taste

    21. 3 Tbs. refined oil

    22. Fresh coriander to garnish

METHOD:

1.    In a bowl, mix chicken with red chili powder, turmeric powder, green chilly paste, ginger garlic paste and marinate this for one hour.

2.   Heat 1 Tsp. oil in a pan and fry the onions till golden brown, drain and keep the onions aside.

3.   Dry roast 1 Tsp. cumin/jeera seeds, 1 Tsp. fenugreek/methi seeds,1 Tsp. coriander/dhania seeds,1 Tsp. poppy seeds/khus khus seeds ,1 Tsp. sesame/Til seeds,1/2  cup grated dry coconut,5 to 6 cloves/Laung, 5 green cardamom, 1 inch piece cinnamon/dal chini stick,10 black peppercorn/kali mirch and 5 dry red chilles,till you get a warm aroma of spices.

4.   In a grinder, grind the onions and dry roasted spice mixture to a fine paste.

5.   Heat 2 Tbs. of oil in a wok and fry this paste mixture for 6 to 7 minutes. Add the chopped tomatoes and fry for another 4 to 5 minutes.

6.   Add the chicken pieces, and fry till the chicken turns brown in colour.

7.   Add the whole cloves of garlic. Add 2 cups of water, stir and cover the wok. Let this simmer on low flame for at least 20 minutes or till done.

Garnish with fresh coriander leaves and serve Kolhapuri Chicken with rice or breads of your choice.

(NOTE: Vegetarians can use the same masalas to make paneer or mixed vegetables)

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SOYA BEAN PULAO

INGREDIENTS:

1.    1 & 1/2 cups soya nuggets

2.   1 & 1/2 cups basmati rice soaked

3.   1 carrot diced into small cubes

4.   1 cup finely shredded cabbage

5.   1 large onion finely sliced

6.   1 Tsp. jeera/cumin seeds

7.   2 green cardamoms/elaichi

8.   2 black cardamoms/bari elachi

9.   1 inch piece cinnamon stick/dal chini

    10. 1 Tsp. red chilly powder

    11. 1 Tsp. grated ginger

    12. 2 medium sized tomatoes

    13. 2 Tbs. refined oil

    14. Salt to taste

    15. Finely chopped coriander leaves for garnishing

METHOD:

1.    Boil the soya beans in water for 10 minutes. Drain and let it cool. Squeeze out all the water and keep aside.

2.   Presoak the rice for an hour. Drain the water and keep aside.

3.   Grind 2 fresh tomatoes into a fine puree.

4.   Heat oil in a wok.

5.   Add jeera, green cardamoms, black cardamoms and the cinnamon stick, and let it splutter. Add the sliced onions and fry till pink in colour. Add the chopped garlic and the grated ginger. Fry for 2 minutes. Add the soya bean and fry for 2 minutes. Now add the vegetables. Stir fry for 3 to 4 minutes. Add the rice and fry for 2 minutes. Now add the tomato puree and red chilly powder. Fry for 2 to 3 minutes. Add salt to taste.

6.   Add 3 cups of water,stir well and let it come to a boil. Lower the flame and cover the wok well. Cook on slow flame till the rice is fully cooked and there is no water left.(You can even pressure cook at this stage)

7.   Garnish with coriander leaves

.

Serve hot with a raita,or any gravy dish of your choice.

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DAHI VADE

INGREDIENTS:

1.    1 cup dhuli urad dal soaked for 5 to 6 hours or overnight

2.   1 Tsp. sauf/fennel seeds

3.   3 to 4 green chillies

4.   2 & 1/2 cups yoghurt/dahi

5.   2 Tsp. roasted cumin powder

6.   1 Tsp. red chilly powder

7.   1 Tsp. kala namak (black rock salt)

8.   Sugar to taste

9.   Salt to taste

    10. Oil for frying the vadas

INGREDIENTS FOR THE GARNISH:

1.    1 Tsp. red chilly powder

2.   1 Tsp. roasted cumin powder

3.   2 Tbs. sweet tamarind chutney

4.   2 Tbs. finely chopped coriander leaves

METHOD:

1.    Soak the urad dal overnight or for 5 to 6 hours. Drain out the water, and grind to a fine paste along with the green chillies. Add the sauf/fennel and whisk it well till it is fluffy. You can use a hand mixer or whisk in a normal blender too. Keep aside.

2.   Heat oil in a wok. Shape the vadas and fry in hot oil, to a golden brown over medium heat. Take it out of the oil and directly put in a vessel of salted hot water. Let it remain in water for 5 minutes. Take the vadas from the water and gently squeeze the fried vadas to remove the water. Arrange the vadas on a serving dish.

3.   Strain the yoghurt/curd in a bowl and whisk it gently. Mix in the salt, sugar, 2 Tsp. roasted cumin powder, 1Tsp. red chilly powder, 1Tsp.kala namak (black rock salt) Mix well.

4.   Pour the yoghurt mix on the vadas. Garnish with red chilly powder, roasted cumin powder, coriander leaves and the sweet tamarind chutney. Refrigerate for an hour before serving.

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KHEERE KI KACHORI WITH HALWAI WALE ALOO KI SUBZI

INGREDIENTS OR THE DOUGH:

1.    250 grams maida/refined flour

2.   Salt to taste

3.   3 Tsp. refined oil

4.   Oil for frying the kachoris

INGREDIENTS FOR THE FILLING:

1.    2 medium sized cucumbers/kheera grated  

2.   2 to 3 green chillies finely chopped

3.   1/2 cup hung curd

4.   1/2 Tsp. jeera/cumin seeds

5.   1/2 Tsp. red chilly powder

METHOD FOR THE DOUGH:

1.    In a bowl, take maida, add salt and the oil. Add enough water to make a soft dough. Cover and keep aside.

METHOD FOR THE FILLING:

1.    Hand curd/dahi in a muslin cloth for 3 to 4 hours. Squeeze out all the excess water and keep aside.

2.   Grate the cucumber coarsely. Place it in a muslin cloth and hang for 30 minutes. Squeeze out all the excess water and keep aside.

3.   In a mixing bowl, take the hung curd, grated cucumber from which all water is squeezed out. Add the jeera, red chilli powder and green chillies. Mix well.

4.   Heat oil in a wok. Roll out the dough into thin round circles/puris. Spread the cucumber mixture on each puri. Cover with a puri of the same size, sealing the edges with little water. Roll the edged with your fingers. Deep fry these kachoris in hot oil.

METHOD FOR HALWAI WALE ALOO:

1.    5 boiled potatoes cut into small sized pieces

2.   2 large tomatoes chopped finely

3.   3 to 4 green chillies chopped

4.   1 Tsp. asafoetida/hing

5.   1 Tsp. cumin/jeera seeds

6.   1 Tsp. grated ginger

7.   1/2 turmeric powder

8.   1 Tsp. red chilli powder

9.   1 Tsp. coriander powder

    10. 1 Tsp. cumin powder

    11. 1/2 Tsp. dry mango powder/amchur

    12. 1 Tsp. garam masala powder

    13. 1/2 cup whisked yoghurt/dahi

    14. 1 Tbs. ghee

    15. Salt to taste

    16. 1/2 cup finely chopped coriander leaves

METHOD:

1.    Heat ghee in a wok. Add ghee, hing, jeera, let it splutter. Add the chopped tomatoes, 3 to 4 green chillies chopped,1 Tsp. asafoetida/hing,1 Tsp. cumin/jeera seeds, 1 Tsp. grated ginger,1/2 turmeric powder, 1 Tsp. red chilly powder,1 Tsp. coriander powder,1 Tsp. cumin powder, 1/2 Tsp. dry mango powder and fry well. Add 1 Tbs. besan/chick pea flour and fry well. Add the curd and fry well. Add the potatoes. Add salt to taste.

2.   Fry to 3 to 4 minutes. Add water, stir, cover with a lid and let it simmer on slow flame for 5 minutes. Add garam masala, stir well.

3.   Garnish with coriander leaves and serve hot with the kachoris.

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