Tuesday, December 24, 2013

Veg Yakhni Pulao

I have been following Sanjeev Kapoor Kitchen Khiladi now a days and I found Veg Yakhni Pulao by Tripti Khan very interesting , so I made it and it turned out fabulous. I have done minor changes to recipe like masala ingredients according what is had and also changed measurements. You can watch the original recipe on 13 Dec 2013 episode.I used Kali Jeera rice which is very fragnant and is used in West Bengal.



Veg Yakhni Pulao :


Ingredients :
1/2 Floret Cauliflower
1Large Potato
1 Carrot
1/4 Cup Peas
1 Medium onions
1/2 Cup Curd
Ginger Garlic Chili Paste ( Made from 1 inch Ginger, 6 cloves of Garlic pods , 3 small Green Chili)
1 Tsp Garam Masala Powder
2 Bay leaves
6 Cloves
1 Big Cardamom
2 Green Cardamom
2 - 1 Inch Dalchini(Cinnamon stick )
2 Tbsp oil
Salt to taste
2 Cups Kali Jeera rice or Basmati Rice
3 Cups stock

Stock :
1/2 Floret Cauliflower
1 Big Carrot
1/4 cup Peas
10 Peppercorns
2 Dalchini (Cinnamon) 1 inch pieces
1 Big Cardamom
2 Small Green Cardamom
1 Tsp Cumin Seeds
6 Cloves
1 bay Leaf
2 Tbsp Whole Coriander seeds
2 Tbsp Whole Fennel Seeds
4 cups water

Method for Stock Preparation:
 
Cut Cauliflower, Carrot into medium pieces . Add Cauliflower florists, Carrot and Peas to a pan, Add water, add all the dry spices ( you can tie these into a Muslim cloth and place in the pan if you like) . Let it simmer for 15-20 minutes till vegetables are soft. Use a sieve to strain the stock. This should give you 3 cups of water.

Method for Pulao Preparation:

 
Cut Cauliflower into big florets, cut Carrot into thin slices, cut potato into big pieces. Soak rice in water for 15 minutes and strain.

Add Ghee to a Pan, add Bay leaf, Cardamom, Cinnamon,Cloves and saute the spices. Add chopped Onion , fry till light brown,  add ginger-garlic-green chili paste ,Garam Masala powder and saute for 2 minutes. Add Curd , vegetables , rice and saute for two minutes. Add stock ,salt, bring it to a boil, cover tightly and cook on very slow flame for 15 minutes.


 
Once done , Serve hot with Curd Chutney.

Sunday, July 28, 2013

Jhinghe, Alu Diye Chingri Maach

This is a very tasty Bengali Prawn dish with Ridge Guard and Potato . Recipe courtesy my Mom in Law. Worth trying.




Jhinge,Alu Diye Chingri  Maach 
Ingredients :
1/2 Lb Cooked Jumbo Prawns/Shrimp
1 Big Jhinga (Ridge Guard)
2 Big Potatoes
1 Medium Onion
1 Tsp Ginger Paste
2 Bay leaf
1 Tsp Panch Poron (Spice Mixture of Onion Seeds, Fengreek Seeds, Mustard Seeds, Whole Cumin , Fennel Seeds)
3 Dried Red Chillies
1 Tsp turmeric Powder
1 Tsp Red Chilli Powder
1 Tsp Coriander Powder
Salt to taste
2 Tbsp Oil (Use Mustard Oil if you like)
2 Cups water
 
Preparation
 
Fried Prawns:
Mix salt and turmeric to prawns and leave for few minutes. Put oil in a pan and fry the prawns till slightly.



Cooking Method :
In the remaining oil which was used to fry the Prawns, Add Bay leaf, Panch Poron, Dried  Red Chillies , Let it splutter. Add finely cut onion , ginger paste and fry till pink. Add Red Haldi, Red Chilli Powder, Coriander Powder and saute it till it leaves oil on the side, Sprinkle some water if needed. Cut Ridge Guard ,Potato in 1 1/2 inch pieces and add to the masala , Let it cook for some time.  Add Water, Salt  and let it boil till the vegetables are well cooked. Add prawns , Cook for 5 minutes and take it out of the flame.

Serve with hot rice.

Chingri Malai Curry

Chingri malai curry is one of my favorite dish. My mom in law is visiting these days and this is her version.But Very nice, Increase the red chilli if you need to make it more spicy.I did this from scratch, made the coconut milk at home  which makes the dish the authentic taste , I don't like to use canned milk but you can try if pressed for time. But this is very simple preparation and I find it takes very less time.



Chingri Malai curry
Ingredients :
1 Lb Cooked Jumbo Prawns/Shrimp
2 Medium Onion
1 Inch Ginger
6 -7 Cloves of Garlic
2 Bay leaf
1 Inch Dalchini (Cinnamon)
7-8 Cloves
10 Pepper corns
1/4 Tsp Shahi Jeera ( My addition - I cannot resist this spice when I add whole Garam Masala)
2 Green Elaichis (Green Cardamom)
1 Big Elaichi (Black Cardamom)
2 Green Chillies
1 Tsp  turmeric Powder
1 Tsp Red Chilli Powder
1/2 Tsp Garam Masala
Salt to taste
1 1/2 Fresh Coconuts (For milk and coconut paste)
3 Tbsp Oil (Use Mustard Oil if you like)

 
Preparation
Coconut Milk :
 Break coconuts and make small pieces of coconuts , Put the coconut pieces with two cups of water and grind to paste. Strain the paste in a sieve to take out the Milk. Repeat with one more cup of water. We will use couple of Tsp of coconut paste in the gravy.



Onion,Ginger,Garlic Paste :
Put chopped onion , ginger and garlic cloves in the mixer add, a cup of water , Mix it and make a paste. Strain it through sieve to get the juice out of it. This will take out pungent smell out of the paste.


Fried Prawns:
Mix salt and turmeric to prawns and leave  for few minutes. Put oil in a pan and fry the prawns till slightly.



Cooking Method :
In the remaining oil which was used to fry the Prawns, Add  Bay leaf, Dalchini (Cinnamon),Pepper corns,Shahi Jeera ,Geen Elaichis (Green Cardamom), Big Elaichi (Black Cardamom). Let it splutter and then add 2 tsp of cocunut paste , the onion,ginger garlic juice which we prepared above. Let it cook and reduce and turn light pink.

Now add , Green Chillies, Red chilli powder and Garam masala powder  and cook till it leaves oil. Once done Add Salt, Coconut Milk and let it boil for few minutes. Add Prawns and cook for few minutes and remove from fire.

Serve with hot rice.

Friday, June 7, 2013

Chicken Kheema Mutti (Kofta) with Curd based gravy - 2

One more Chicken Mutti with curd based gravy  a slight variation of Chicken Kheema Mutti (Kofta)  with Curd based gravy - 1  not using store bought masala powder. This is a spicy dish , so please adjust masala as per your taste.
 
 






Chicken Kheema Mutti (Kofta) with Curd based gravy
Ingredients :
1 Kg Chicken (Bone less)
2 Handfuls of Pudina Leaves
2 Tsp Pepper Corns
12 small Green Chillies
1 Tea Spoon Ginger/Garlic Paste

For the Gravy :

1 Medium Onion
1 Inch Ginger
4-5 Garlic cloves
1 Tsp Jeera powder
1/2 Tsp Red Chilli powder
1 Tsp Dhaniya Powder
1 Tsp Garam Masala 
1/4 Tsp Turmeric Powder
1 /4 Tsp Shahi Jeera
2 Bay leaf
1 Big Cardamom
1 Inch Dlachini
1 Cup Curd
Oil for frying
2 Tbsp oil for gravy
1 Cup of water
Coriander leaves for garnishing
Salt to taste
For Making Muttilu (Kofta's):
Divide chicken, into 4 portions. To each portion add 4 chillies, 1/2 Tsp Pepper Corns , 1/2 handful of Pudina leaves,Pinch of Turmeric, 1/4 tbsp ginger garlic paste, salt and grind it to smooth paste in Chutney grinder. Chutney grinder minces it well than the wet grinder.
Once all the portions are done, Make into small balls and fry on low-medium heat till they are light brown.I made around 50 kofta's from 1 Kg chicken.
You can have them dry or you can add them to gravy.


Healthy version : Greese a baking pan with oil , lay the balls on the pan and bake them for 15 minutes on 350 Degrees and 10 minutes on 450 Degrees.

Gravy :
Make a paste of onion ,ginger and garlic.

Take a pan , put 2 tsp oil , add Shahi Jeera, cardamon, bayleaf, cloves. After they splutter add the onion,ginger and garlic paste and roast it till the paste leaves oil on the sides. If required sprinkle little water to avoid burning.
Now add ,Turmeric, Chilli powder, Cumin Powder, Coriander Powder, Garam Masala , add little water and roast till the masala leaves oil on the sides.
Beat the curd and add to the gravy. Add 1/2 cups of water and cook till oil seperates.

Add muttilu(Kofta's) , Salt , 1 cup of water and let it simmer for another 10 minutes. Once done and gravy reduced to the consistency you desire , Take it off the stove and garnish with Coriander leaves.
Serve with rice. Bhagara rice goes very well with curry.

Chicken Kheema Mutti (Kofta) with Curd based gravy - 1

Usually I do not buy readymade masalas for my cooking ,but once I was browsing the store and I saw Shaan Kofta Masala powder, and I was so impressed by the Photograph on that so I bought it.
Also I was lookign for an easy curd base gravy for my Chicken koftas. So it worked perfectly but I did not follow the recipe on the package and modified it for my taste.

SO here is one more version of Chicken Muttila curry.





Chicken Kheema Mutti (Kofta)  with Curd based gravy
Ingredients :
1 Kg Chicken (Bone less)
2 Handfuls of Pudina Leaves
2 Tsp Pepper Corns
12 small Green Chillies
1 Tea Spoon Ginger/Garlic Paste

For the Gravy :

1 Medium Onion
1  Inch Ginger
4-5 Garlic cloves
1 Tsp Jeera powder
1/2 Tsp Red Chilli powder
1/2 Tsp Dhaniya Powder
2 Tbsp Shahi Kofta Curry
1/4 Tsp Turmeric Powder
1 /4 Tsp Shahi Jeera
2 Bay leaf
1 Big Cardamom
1 Inch Dlachini
1 Cup Curd
1/2 tsp Kasoori Methi
Oil for frying
2 Tbsp oil for gravy
1 Cup of water
Salt to taste
For Making Muttilu (Kofta's):
Divide chicken, into 4 portions. To each portion add 4 chillies, 1/2 Tsp Pepper Corns , 1/2 handful of Pudina leaves,Pinch of Turmeric, 1/4 tbsp ginger garlic paste, salt and grind it to smooth paste in Chutney grinder. Chutney grinder minces it well than the wet grinder.
Once all the portions are done, Make into small balls and fry on low-medium heat till they are light brown.I made around 50 kofta's from 1 Kg chicken.
You can have them dry or you can add them to gravy.


Healthy version : Greese a baking pan with oil , lay the balls on the pan and bake them for 15 minutes on 350 Degrees and 10 minutes on 450 Degrees.

 
Gravy :
Make a paste of onion ,ginger and garlic.

Take a pan , put 2 tsp oil , add Shahi Jeera, cardamon, bayleaf, cloves, shahi jeera. After they splutter add the onion,ginger and garlic paste and roast it till the paste leaves oil on the sides. If required sprinkle little water to avoid burning.
Now add ,Turmeric, Chilli powder, Cumin Powder, Coriander Powder, SHAHI kofta powder add little water and roast till the masala leaves oil on the sides.
 
Beat the curd and add to the gravy. Add 1/2 cups of water and cook till oil seperates.

Add muttilu(Kofta's) , Salt , 1 cup of water and Kasoori Methi to this gravy and let it simmer for another 10 minutes. Once done and gravy reduced to the consistency you desire , Take it off the stove.
Serve with rice. Bhagara rice goes very well with curry.

Sunday, November 18, 2012

My experiments with Slow cooker series - Palak Dal (Palakura Pappu , Lentils with Spinach)

A simple and nutritious dal which can be cooked in slow cooker.Palak dal came out well. One thing I noticed when cooking toovar dal in slow cooker ,is you need to add salt at the end and if you need to add any tamarind you need to add it after the dal is well cooked, otherwise the dal will not be soft.
Palak Dal
Ingredients :
1 Cup Toovar Dal
1 Medium Onion
1 Large Tomato
1 Bunch Spinach
2 Green Chillies
1/2 Inch Ginger
2 Garlic cloves
1/2 Tsp Red Chilli powder
1/4 Tsp Turmeric
Salt to taste
3 cups water
Tadka
1 Tbsp Oil
1/2 Tsp Jeera
1/2 Tsp Mustard Seeds
2 Dry Red Chillies
2 Garlic Pods
1 Tbsp Diced Onion
8-10 Curry Leaves
 
Method :
To the slow cooker cermaic pot, Add washed Toovar Dal,diced Spinach,diced Onion,Red Chilli Powder,Green Chillies,Turmeric,diced Ginger,Garlic,diced Tomato,3 Cups water. Cook on High for 6 hours. Add salt to the dal and cook for another 10 minutes.

Tadka : In hot Oil, add Curry Leaves ,dry red chillies, Jeera , Mustard seeds and Garlic pieces,onion. Let them turn light brown and add to the Dal.

Serve hot with rice.

Saturday, November 17, 2012

Pav Bhaji

Pav Bhaji is such an easy and tasty dish which even kids will eat without fuss and mothers can be happy that they fed a whole bowl of veggies to their kiddos.I try not to use the ready made masalas much which are available in abundance wherever you look. I tried hard to find a pav bhaji recipe which does not use the Everest/MDH Pav bhaji masala. Alas! Even Sanjeev Kapoor makes pav bhaji with ready made pav bhaji masala. So, I resigned myself to using store bought pav bhaji masala. If anyone knows how to make home made pav bhaji mala, Please let me know. The recipe is usually found on the packet and mine is not that much different.

Pav Bhaji

Ingredients :
Pav Bread or Burger Buns
2 Medium Potatoes
1 Small Cauliflower
2 Capsicums
2 Midium Carrots
10 Green Beans
1/2 Cup Green Peas
2 Medium Tomotoes
1 Handfuls of Coriander leaves
1 medium onion
1 Tsp Ginger Garlic Paste
1/4 Tsp Red Chilli powder
2 Tomatoes
1 Tbsp oil
2 Tbsp butter 
2 Tbsp Everest/MDH Pav Bhaji Masala
1 Lime cut it into small pieces
1 Diced onions for serving
Salt to taste
 
Method :
Cook Potatoes,Cauliflower,Carrots,Green beans,Green peas,1 Capsicum with water in a pressure cooker till 3 Whistles.
 
Dice 1 capsicum into small pieces and fry in a tbsp oil and keep it aside.

In the remaining oil,add butter, put cut onions ,saute till translucent.Add ginger garlic paste and saute till couple of minutes.Add pav bhaji masala ,red chilli powder and saute till oil separates. Now add tomatoes and cook. Once tomatoes are well cooked, add all the vegetables and mash well. Add salt and cook well till the masala blends well into the vegetables.Add the fried capsicum and coriander leaves on top of it.

In a pan,spread a little butter on the pav/buns and toast the buns well.

Serve the Pav and Bhaji sprinkled with diced onions and Lime pieces.