Happy Cooking: Boiled egg curry....Indian Masala

Dear Single Friend,

I trust that by now you would have started to enjoy cooking for yourself.Discovered, that the effort is relaxing,enjoyable, healthy and economical. You, I am sure amazed some of your friends and have been instrumental in their taking up cooking too. One of your special friends' must have enjoyed your culinary expertise gained so far.

Now I am going to push you to make a dish that is so simple, yet, challenging as it will prove to be satisfying only if made correctly.In this dish, the easy part is to boil an egg.....that's what everybody thinks. But, if the egg is not boiled properly you can land up with a running egg from the centre, when you peel it and then you will not be able to make any amendments to rectify the situation.


Assemble the following, for one serving:

1. 02 eggs.

2. 01 big onion-grind or dice fine.

3. 01Tps ginger garlic paste, 01 green chilly.

4. 01 tomato-dice fine.

5. 01 tps red chilly powder,turmeric,coriander and jeera.

6. Salt to taste.

7. 50 ml cooking oil.

8. Water, a few sprigs of fresh coriander.


Method


Step One

1 Take the eggs and wash them. In an appropriate vessel, pour enough water to drown the eggs.Place on medium flame and boil the eggs for 05 minutes in boiling water. Thereafter, keep the eggs in the same water and go about executing the other steps for this preparation.

2 As the onion is put in to fry, peel the eggs carefully.

Step Two

1. In a wok/kadai, pour the cooking oil and when it heats, on medium flame, put in the ginger garlic and fry.


2. As the garlic starts to brown, put in the onion and stir fry. As it turns transparent sprinkle in a little salt and fry till it gets to turn pink. Add the powder masala, mix. Saute.

3. Put in the tomato and saute.

4. At this stage the mix masala will start to dry and is likely to burn and stick to the bottom. Add few tps of water and fry till the oil begins to separate.

5. Pour in one cup of water, put in salt to taste stir and cover to cook. When the gravy begins to boil, put in the boiled eggs and cook for 02 minutes, with partial cover.

6. Check for consistency and switch off the flame.

7. Garnish with fresh coriander and serve with Chapati/Nan/Paratha. You can have this with rice- but adjust the gravy and salt.

Happy Cooking: Eggplant Potato curry...Indian Masala

Dear Single,

I hope, at least, some of you may have changed your status and now have a spouse.Your house- now a home. I Pray the others too get the opportunity to upgrade their status.

This dish is a simple and tasty meal that goes well with steamed rice and mango pickle (OR any pickle you prefer).

This is one meal I fell in love when I was a child, and my two children still love to have this. This, 'VANGAI-BHAAT' is essentially a Maharashtrian dish-though I am not a Maharashtrian by creed, but none the less, one by birth, being born in what is today known as Mumbai.

The recipe that I list below is of my version. However, the flavour & nutrition value is akin to the traditional.

Eggplant- You will find in the market, come of various shapes, sizes and colour. All of them taste equally good, and are similar in food value.

For this dish I would recommend the long purple variety, though, you may buy any that is available.

You will require the following for two servings:

1. Eggplant/Baingan-400 gms. (While buying I would suggest you ensure that the vege. is firm, without any holes, unblemished and has a stem that is green and fresh).

2. 02 small onion. 01 big potato.

3. 01 big tomato or 02 small ones-diced fine.

4. 02 tps ginger garlic paste.

5. 03 green chillies, 6-8 fresh green curry leaves( available in the vege. market) & few sprigs of fresh coriander leaves.

6. 01 tps of carom/ajwain seeds, jeera, coriander powder, red chillies powder, curry powder & turmeric powder. Also, 03 cloves, 1'' Cinnamon stick and 02 bay leaves.

7. 75-100 ml cooking oil.

8. Juice of one lemon/lime/nimbu.

9. Water.


Method

Step One

1. Cut off the stem, little of the end of the eggplant and dice it small. Keep aside,drowned in water.Dice the potato small and keep aside, in water.

2. Make paste of green chillies, 04 curry leaves, one onion and 60% of the fresh coriander leaves.
3. Slice thin the other onion.

Step Two

1. In a deep cooking vessel, put in the oil and on heating, put in the bay leaves, jeera, carom seeds, sliced onion and 6 curry leaves- stir fry till onion gets transparent.Add the green paste and fry till it starts to get brown.


02. Now put in the potato along with eggplant/baingan and fry with the Cinnamon and the cloves thrown in. As the eggplant softens , with the back of the ladle, mash a few of the diced eggplant.

3.Sprinkle all of the powder masala, half of curry powder and stir fry to mix the masala. Put in the diced tomato and fry making sure that the vege. does not stick to the bottom or it does not burn. Keep adding few spoons of water in regular interval to acheive this .

4. To help to make a homogeneous slurry with the potato and a some of the eggplant, pour in water (approx 02 cups) to make the curry of desired consistency. Add salt to taste. Cover to cook.

5. Cook on full flame,when potato is done, switch off the fire and remove.

Sprinkle the remaining curry powder and flavour with lime juice.

Garnish with fresh coriander and serve with steaming hot plain rice.

Happy Cooking: Fish in Masala....Indian Masala

Dear Friends,

Fish when made well is acclaimed as an exotic dish in any part of the world. Fish forms important part of the menu in the coastal regions and in parts where major rivers form the basis of settlements. However, with the globe shrinking due to modern technology, most of the foods have ceased to be of particular region. Some say, if you wish to have better Chinese food, go to India. Chicken biryani, some swear, that its best made in some parts of U.S of A.......and so on.

But, my single friend I want to be of assistance, for you to eat hygienic food prepared at home. Buy fish that looks fresh, is firm to touch and does not smell foul when sniffed under its gill. It should have, as far as possible, a single comb like skeleton. Buy only as much that will be consumed by you, and no left overs, please.

You will require for two servings:

1. 200-300 gms fish, duly cleaned and cut in to medium size chunks by the fish monger/seller.

2. 150 gms onion. Juice of one lime/lemon

3. 02 green chillies,6 pods garlic & 2'' ginger diced fine. Fresh coriander leaves.

4. 6-8 pepper corns, 1'' cinnamon stick, 1/2 tps mustard seeds, 01 tps turmeric powder, 01tps jeera &01 coriander powder, 01 tps red chilly powder and 01 tps curry powder/garam masala.Salt to taste.

5. 100 ml mustard oil/ cooking oil.


Method

Step one

1. Wash the fish, drain, apply half of the turmeric powder,ginger+garlic, half of the lime juice, a generous pinch of salt and keep aside to marinate .

2. Make paste of 50 gms of onion, green chilly.

3. Slice the remaining onion.

Step Two

1. In a kadai pour the oil and heat. Fry the fish with the marinate masala for one minute on each side or till it browns to form a slight crust to seal the fish. Remove and keep aside.

2. In the same kadai and the remaining oil put in in the mustard seeds and when it starts to splutter add jeera, ginger+garlic and cinnamon stick. Fry till garlic starts to turn golden.

3. Now add the onion green chilly paste, fry, as it turns golden ,reduce the flame and put in all the dry masala and adjust the salt. Fry, pour in a few spoons of water to help all the masalas to come together. Fry, but don't burn.

4. Switch off the flame, but do not remove the kadai. put in the pieces of fish and mix gently till the cooked masala is enveloping the entire fish. Remove this fish on a platter, and layer the kadai with slice onion. Re-light the stove on low flame and gently layer the fish on the top of the onion.

5. Sprinkle the rest of the lime juice and cover the fish,tightly.(if need be, place a weight on the cover).

6. Now place a tava/griddle under the kadai on the low flame and slow cook this fish for at least 08-10 minutes.


Remove gently, on a platter, garnish with fresh coriander and serve with hot Chapati / Nan.

Happy Cooking: Mutton Palak wala/ Mutton with spinach in Gravy....Indian Masala

Dear Single,

I know some of you must be wondering, how come this guy has not, till date, given us many non-veg recipes. Well, the reason is that I was more concerned, that you should cook, and, avoid consuming from any eateries. Hence , to encourage you, I was trying to keep it simple as possible,to help you to get used to the idea of setting up a kitchen. Now that you have, I think you are ready to indulge a little and upgrade your cooking skills.Get set to prepare a real non-veg meal.Set your kitchen to cook Mutton with palak/spinach in it, for yourself and a good friend. You will require, for two servings:

1.500 gms meat of goat/lamb. Tell your butcher to give you from the front leg,medium size round cut pieces.

2.250 gms onion. 02 tps beaten curd.

3.10 big leaves of palak/spinach, washed thoroughly and kept aside.

4.03 green chillies, 02 Tps of fresh coriander leaves,02 tps ginger & 06 pods of garlic.

5.200 gms tomato, washed and liquidised in blender without adding water.

6. 02 bay leaves, 03 green cardamom-seeded and powdered retain the covering,04 laung/cloves, 02 tps jeera, 02 tps coriander powder,01 tps cinnamon powder, 01 tps turmeric powder,02 tps red chilly powder and salt to taste.

7.Water

8.75ml cooking oil



Method

Step One

1. Put the beaten curd and cover the mutton, sprinkle a generous pinch of salt and 01 tps of garlic paste.Keep aside to marinate for at least 30mts.

2. Blend together onion,fresh coriander and green chillies. Make paste of ginger and garlic seperately.

3. Boil in a vessel sufficient water to drown the palak. Dip in the palak/spinach and keep it in for a minute. Take it out and dip in a bowl of cold water. Take it out and blend or pound it to form a paste.


Step Two

1. In the pressure cooker pour in all but 02 tps oil and heat.

2. Put in the jeera, ginger & garlic paste. stir fry till golden.

3. Add to the above the onion green paste and fry on medium flame till transparent/ water starts to evaporate. Add a little salt, stir twice and put in the marinated mutton and continue to saute.

4.Ensure that the mutton does not dry up and touch the bottom of the cooker. Add water a little at a time to keep the mutton and onion masala from drying and sticking to the bottom. Saute till the mutton browns. Sprinkle in the turmeric and stir.

5. Pour in half of the tomato and keep frying the mutton. Add all the dry masala and stir fry adding a little water at a time. When the mutton gets well brown and almost appears to be cooked, add the rest of the tomato and adjust salt to taste. Now add the palak paste,along with the 02 tps oil & stir to cover the mutton and add water enough to just drown.

6. After the pressure builds up and the first steam is let off, reduce the flame and pressure cook the mutton for 12 mts. Switch off the flame but do not open the cooker till at least 15 mts thereafter.

7. Serve in a deep dish after you garnish with fresh coriander.


Best had with Chapati/Tandoori roti or Nan

Happy Cooking: Mixed Veg Cream Gravy....Indian Masala

Dear Single,

The mood of festivity is still in the air and requires to be filled with aroma of good cooking. So get ready and plan a simple and near exotic dish of mixed vegetables cooked in butter/desi ghee and cream. As it is possible that you are likely to have genial company on the table, I'll list the quantity for two.

You will require:

1. Vegetables- 5-7 florets of cauliflower, 6-8 French beans, 01 small potato, 1/2 cup fresh green peas, 01 medium carrot, and 8-10 leaves of spinach(palak) torn into bits.

2. 150 ml single cream, 02tps butter.

3. 01 big bay leaf, 6-8 black pepper corn, 01 tps white pepper powder and 01 tps jeera/cumin, salt to taste.

4. 1/2 cup water, few sprigs of fresh coriander.

5. 04 pods of garlic&1''ginger - dice fine both. 02 cloves and 1'' Cinnamon.


Method


1. Clean, wash all the vegetables and dice the same size all of them.

2. Take a frying pan and put over low flame. Put in 01 tps of the butter, as it melts put all of the diced veges and stir fry till all are covered with the butter. When the pan starts to sizzle, add water and par boil the veges. Cover, remove from fire and keep aside in the same pan.

3. In a kadai/wok on low flame put in the remaining butter, put in the diced ginger&garlic, jeera, pepper corn, white pepper powder and the Cinnamon. Stir fry.

4. Drain the water of the veges and put in these too along with the above and stir fry. Now, add the bay leaf and all the dry masala and stir fry till the veges appear glazed.

5. Pour in the cream and stir. If you feel that the veges require to be cooked a little more, you add a little water and cover to cook. As the veges cook un cover and let the gravy evaporate to the required consistency.

6. Remove to serve with fresh coriander garnish.

This dish is best had with Chapati/thin paratha or with dinner rolls/soft buns.

Happy Cooking:Gobi Aloo/ Cauliflower with Potato....Indian Masala

Dear Friends,

The days ahead in this season, are going to bring a lot of fresh green vegetables. One such vegetable is the Cauliflower. This is easy to cook and tastes well. It is a versatile vegetable which can be prepared in a variety of form and combines very well to make a flavoured dish.

As introduction I list the dish of Gobi Aloo. It is a combination of florets of cauliflower and diced potato. For serving two, we require:


1.A small cauliflower(approx-300 gms) cut into florets. In case the florets are big in size you may further dice them to small pieces.

2.A small potato-diced to 8-10 pieces.

3.02 green chilly - diced.

4.01 small tomato.(optional)

5.01 tps diced fine ginger and garlic.

6.Salt to taste, 01 tps jeera,coriander powder,turmeric powder, red chilly powder,garam masala & a pinch of hing/asfoetida.

7.02 Tps cooking oil.

8.Water.


Method


1.After you dice the vegetables, put them in a bowl and wash thoroughly.

2. In a wok/kadai put in the oil to heat on low flame. Put in the jeera, ginger & garlic and the hing.Stir fry.

3. Put in the cauliflower and potato and stir fry well to coat all the vegetable.

4. Sprinkle in all the dry masala, salt to taste and saute the mixed vegetable.Add diced tomato. Stir fry, gently.

5. Pour in water just sufficient to cook the vegetable and evaporate.(Approx-3/4 cup)

6. Cover and let it cook.After 4 mts uncover and check that the potato is cooked. If need be pour in a little more water. Cover and check again.When cooked, remove to serving bowl/dish and garnish with a few fresh coriander leaves.

Happy Cooking: Keema Aloo/Lamb Mince with Potato....Indian Masala

Dear Friends who are perforce Single,

Diwali, the 'festival of lights' is upon us, and many amongst us have the good fortune to be back home with their loved ones'.This festivity is indeed a Blessing that they get to enjoy the warmth of the home, family and good spread on the table.

So, if you are one of those who would be going home a little while later, keep heart, I'll help you to have a little more satisfaction and enjoy this festival of lights with a lovely,flavoured non -veg dish. Keema/Mince of mutton, is best sourced from the goat meat. It is best if the keema is hand pounded by your butcher. But, these days of technology the butcher too likes to use the mincer, and there is nothing wrong in that. However, my preference is hand pounded mutton.While the butcher is at it request him to pound a little of the 'fat' also.

Keema with Aloo, for serving two, you require:

1.300 gms of mince/keema.

2.100 gms onion.

3.01 big tomato. 01 medium potato.

4.02 green chillies. 5-6 sprigs of fresh coriander.

5.04Tps/60ml cooking oil.

6.01 tps Meat masala(available in stores),01tps garam masala/curry powder, 01tps turmeric powder, 02 tps dry coriander powder & 01tps red chilly powder.

7.02 tps ginger&garlic paste. Salt to taste

8.Water.


Step One

1 Marinate the mince/keema with 1/4 tps meat masala, 1/2 tps ginger&garlic paste an a generous pinch of salt.

2. Peel potatoe dice and keep drowned in water.

3. Peel onion cut and grind along with green chillies, 04 sprigs of fresh coriander.

4. Dice fine or blend tomato without water.


Step Two

1. In a handi(small patila)/deep frying pan/deep wok pour the oil and on heating put in the ginger & garlic past, fry till golden.

2. Add the onion green paste and stir fry on medium flame, when transparent add a little salt and turmeric powder and stir fry.

3. Put in the marinated keema/mince and now fry the mixture stirring to ensure that the keema starts to brown but does not stick to the bottom. Add a few spoons of water to help you in the process.

4. Add all the dry masala, adjust the salt to taste(keep in mind you have been adding salt in previous steps too), and put in the tomato. Stir fry again ensuring that the dish does not stick to the bottom of the vessel with the help of water, pour little at a time.

5. Put in the potato and saute for a while. Check,that the mutton is almost cooked. Put in water sufficient to just drown the keema. Cover well, to not to allow much of the steam to escape. Cook for 05-07 mts. Switch off the flame and let the keema to continue to cook in the heat.

6. After the dish is cool to touch, check consistency, by switch on the flame or adjust by adding water.


Garnish with the remaining fresh coriander and serve with Chapati/Nan. Also serve raw onion rings dressed with salt, black pepper powder and lime juice.


VARIATION

1.You may substitute 02Tps green peas.

2. Hard boiled eggs, either whole or halved or quartered or diced.

Happy Cooking: Fried Paneer in Masala Gravy....Indian Masala

Dear single,

I am to prove to you that simple dish too can be EXOTIC. Paneer itself as a food item is so versatile that it can be prepared in any flavour, it will always turn out to be a winner. This preparation does entail a few steps,but, the end product is worth the effort.

This dish can be had either with Nan, Chapati,paratha or Jeera & Onion fried rice.

For TWO servings you will require:

1. 400 gms Paneer-cut into 1'' cubes.

2. 200 gms tomato-liquidise in a blender without adding water.

3. 100gms curd-beaten.

4. 01 bay leaf, 04 cloves, 6-8 pepper corns, 01 tps kasturi methi(optional), 01 turmeric powder, 3-5 green cardamom-seeded and powdered & 01 tps garam masala. 2'' cinnamon stick.

5. Paste of 02 green chillies, 05 pods of garlic and 2'' ginger.

6. 100 ml cooking oil.

7. 15ml thick cream.

8. Salt to Taste.


Method

Step One

1. In a wok/kadai put in the cooking oil on low flame and heat. Put in, few at a time, the paneer cubes and fry them till they are light brown all over. Remove, and immerse these cubes in a bowl of water just sufficient to drown all the fried cubes. Remember we will be using this water later for our cooking.


Step Two

1. After having fried the paneer, in the same oil put in the green chilly, ginger & garlic
paste and fry.

2.When the paste starts to brown, add the bay leaf and rest of the dry masala and stir fry for a minute. Mix in half of the beaten curd and fry, till the curd gets fried and vanishes.

3. Put in all of the fried paneer cubes, but retain the water. Stir fry, add the rest of the curd. Add salt to taste. Stir gently and put in the blended tomato. Stir fry for a minute.

4. Now estimate and put in the water left in the bowl. When it starts to boil, cover to cook for two minutes. Uncover and see the gravy and adjust if not serving with rice.

Remove to serving dish and garnish with fresh coriander leaves and fresh cream.


Step Three


Jeera & Onion rice:

1. Wash three times 01+1/2 cup rice and then keep aside drowned in water for at least 15 mts.

2. In the rice cooker or vessel you are using to boil the rice, put in 02 tps of oil. As it heats, on low flame, put in 01 tps jeera. On it getting golden put in sliced 1/2 small onion. Fry till the onion gets to be transparent.

3. Add the drowned rice, with a little salt, stir and pour in twice the amount of water(OR as indicated by the rice cooker manufacturer) and boil, till it is almost cooked. Stir to ensure the rice grains separate and cover to cook till all of the water is soaked up. keep it covered for 10 mts and serve.


YOU MAY TO COMPLETE THE MEAL, PREPARE A SIMPLE SALAD ( As previously listed) AS ACCOMPANIMENT.

Happy Cooking:Paneer Peas in Gravy....Indian Masala

Dear Single,

Here is a tasty and simple to cook gravy dish that goes well with plain boiled rice to complete a meal. I would suggest a simple salad and pickle to accompany.

For this dish you will require:

1. 01 cup fresh green peas.

2. 100 gms paneer/cottage cheese diced to twice the size of the peas.

3. 02 small tomatoes,blended or diced fine.

4. Paste of 01 small onion,02 green chillies, 01Tps fresh coriander leaves & 01 tps each of ginger and garlic.

5. Separately make paste with a spoon full of curd of the following masalas-01 tps each of-

a. Jeera/Cumin powder
b. Coriander powder
c. Garam masala/curry powder
d. Red chilly powder
e. Black pepper powder
f. Cinnamon powder
g. Cardamom powder
h. Turmeric

6. Salt to taste.

7. 50ml cooking oil


Method

1.In a handi/kadai/wok heat the oil and put in the onion green paste and fry till it starts to get brown.

2. Put in a little salt, it will hasten the browning and put in half of the tomato. Stir fry, add a little water to keep the masala from burning or attaching to the bottom.

3. Put in the paneer and fry and add the dry masala paste and continue to saute the paneer. Add a little water if required to keep the dish moist. Fry till the oil starts to separate. Adjust salt to taste.

4. Add the green peas and stir fry. Add water just enough to drown the dish and a little more. Cover to cook for 04 minutes.


Serve with boiled rice and salad.


Simple Salad

1. 01 spring/green onion-diced
2. 01 small tomato- diced
3. 01 long green chilly diced
4. 01'' ginger diced fine
5. Juice of half lime
6. Salt and black pepper powder

Method

Mix in all the above in a bowl and put in the salt & pepper as per taste.

Happy Cooking: Butter Paneer/Cottage Cheese....Indian Masala

Dear Friend,

This one is for that special day.....it could be any day, when you feel like celebrating for no particular reason and have company sitting on your dinning table. The portions that I list would be for two. This serves best with Chapati/Nan or Paratha


This too can be listed as an EXOTIC dish...for this you will require:


1.300 gms Paneer-diced into 1'' cubes.


2. 02 large tomatoes-diced.


3.01 large or 02 medium size onion-sliced.


4. 50 gms butter.


5. 01 tps Jeera, red chilly powder, coriander powder, turmeric powder,curry powder/garam masala, powder 4-5 green cardamom seeds. 6-8 black pepper corns.


6. Salt to taste.


7. 01 Tps diced ginger and 01 Tps diced garlic.


8. 03 green chillies -diced.


9. 02Tps fresh coriander leaves



Method


1. Place a kadai/wok on low flame and put in half of the butter, when it melts put in half of jeera, all of the diced ginger garlic and half of the diced green chillies.

2. Fry for a while and as soon as the garlic starts to fry put in the sliced onion and increase the flame to medium. Fry till onions turn pink. Add turmeric stir fry and add a little salt, to help brown the onion. Add half of the tomatoes and stir fry. While the onion golden brown the tomato will wilt.

3. Put in the Paneer and all of the remaining green chillies, half of the fresh coriander and all of the dry powder masala. Stir fry lightly ensuring that the paneer cubes do not break. Add salt to taste,and remainder of the tomatoes.

4. Put in the remaining butter and a few spoons of water to keep the dish just moist. Lower the flame to low. Cover and cook for 05 minutes. Once in between uncover to check that dish does not caramelise, if need be add a few spoons of water more. Cover.

5. Uncover, stir lightly and close the lid for the dish to cook in the remaining heat.

After removing to plate garnish with fresh coriander and serve.

Happy Cooking: KitchenTips-Make cooking easy....Indian Masala

Dear Single Friends,

I have, so far posted 14 recipes for you....All easy to cook. I know one or two are such that perhaps required your best at the moment.But, don't worry you will soon overcome and start to make very near professional dishes. The main aim of this blog is to help you all to stop eating food cooked anywhere, anyhow and at high cost that pinches the pocket. If you have been following, you would have realised or will reflect soon that you have experienced a sense of achievement, felt satisfied after eating and has been economical too.

I am listing a few tips for a good, safe, odourless and hygienic kitchen. Also, one must learn to achieve the best through economy of effort:

1. Your kitchen should be well ventilated, smoke free room.

2. The room should be well lit, dust free, and having fly proofing on windows/ventilation.

3. You should have fresh running water at all times. At least have facilities for stored water to cook and separate for washing.

4 All utility items for the kitchen should be kept clean,within easy reach and visible as far as possible.

5. The stove on which the food is cooked, should be efficient and clean at all times. The fuel for cooking should be in quantity that should not give way while in the cooking process.

6. The work area or the table on which the cooking is done, should be big enough for easy working and free of obstructions to avoid kitchen accidents.

7. Have a domestic fire extinguisher handy.

8. Have all the raw materials in convenient transparent handy boxes of such sizes that will help save time in searching and replenish in time.

9. Common cooking requirement like fried onion can be prepared in advance and stored. Also, items like ginger garlic paste, green chilly fresh coriander paste & onion paste.

10. Your kitchen knife should be sharp and having a good handle. Also, buy a small mixer/grinder for your kitchen.

11. Have a dust bin located in the room or within easy approach.


One can add many such tips for the kitchen. The main thing to remember is that you should keep your kitchen clean, airy and well stocked.

Happy Cooking: Paneer Bhurjee/Cottage Cheese crumble....Indian Masala

Dear Single,

This is a keenly flavoured quick dish which can be a substitute for any non-veg platter. You will often make this dish......and enjoy it every time with thin rolled out, lightly oiled paratha.


For this dish you will require


1. 200 gms Paneer/Cottage cheese.

2. 01 medium size onion-cut into thin slices.

3. 01 Tomato-diced fine.

4. 02 green chillies- seeded, cut into thin strips. Few sprigs of fresh coriander

5. 01 tps ginger garlic paste. Salt to taste.

6. 01 tps jeera, coriander powder, black pepper powder & 1/2 tps turmeric, 3-4 green cardamom.

7. Juice of one lime/lemon.

8. 03 Tps cooking oil/ 50 gms cooking butter.



Method.

Step One

1. Crumble the entire paneer/cottage cheese to small marble size.

2. Arrange all of the raw items and keep ready to use one after the other without much loss of time, as you go along.

Step Two

1. In the Kadai/wok/frying pan, pour the entire oil and as it heats up put in the jeera. As it begins to fry count three slowly and put in the green chilly and the ginger garlic and stir till the garlic begins to fry, put in the sliced onions and stir on medium flame for a while till the onions become transparent.

2. Add salt, turmeric and fry for a minute and put in the crumbled paneer. Stir fry till all of cheese gets coated and appear bright yellow colour.

3. Add to this half of the tomatoes and fry till the tomato begin to wilt, sprinkle in all of the dry powder masala and split open green cardamom. Stir fry on reduced flame for 02 mts.

4. Pour in half of the lime juice, mix and add the remaining of the tomatoes. Remove from fire.

On the serving plate garnish with remaining lime juice & fresh coriander.

Serve Hot with Chapati/Paratha.

Happy Cooking: Chicken Palakwala....Indian Masala

Friends,

Chicken in spinach with Indian masala is an exotic dish and as such requires some working and ingredients. Though the purist insist that the chicken should not be boneless.....but I assure you that this recipe will be as pleasing as the one prepared with normal chicken. But, you may try with either.......the procedure is the same, as the masala is.


For Chicken Palakwala you require:

1. A whole chicken but not weighing more than 600 to 750 gms, dressed. OR boneless chicken about 300 gms.

2. A bunch of palak, about 400 gms

3. Puree' of 200gms tomato.

4. 200gms onion.

5. 3-4 green chillies. 100gms of fresh coriander leaves.

6. 100 ml cooking oil. 04 Tps single cream OR 25 gms butter.

7. 02 tps jeera/cumin, 02 red chilly powder, 02 tps curry powder/chicken masala, 2'' cinnamon stick, 5-6 green cardamom, 04 cloves/laung, 02 tps coriander powder, 01 tps turmeric powder.

8. 03 tps ginger garlic paste. Salt to taste.


Method


Step One

1. Wash and cut the chicken into medium size pieces, and apply 01tps of ginger garlic paste and a little salt and keep aside to marinate for at least 30 mts.

2. Cut the roots, weed out grass & other unwanted plants, and wash Palak/Spinach at least 3 times. Heat water in a vessel and as it starts to bubble, drown the palak and par boil for TWO mts.Remove and immediately dip in cold water. Again, remove from cold water and blend it in a blender till it forms a smooth thick liquid . Keep it aside.

Step Two


1. In a grinder, grind to paste, half of fresh coriander with green chillies along with 100 gms of onion.

2. Dice fine the remainder of the onion.

Step Three

1. In a wok/kadai, put in the oil and upon heating fry the marinated chicken till it starts to brown. Remove from wok and keep aside.

2. In the remaining oil in the kadai/wok put in the ginger garlic paste, green cardamoms, cinnamon,cloves and fry till golden brown, add the fresh green masala, fry for two mts and add the diced onion. Fry and as the onion turns pink add turmeric and fry. Sprinkle in the red chilly powder fry and add half of the tomato puree'. Stir fry and when the masala reduce by half put in the chicken and stir fry, adding all the dry powder masala. Add half of the single cream/butter and the rest of the tomato puree'. Continue to fry and when the oil starts to separate, put in salt to taste & add the blended palak. Add if required pour in a few spoons of water so that the dish remains moist(or if you wish to have a little curry) and helps final cooking of the chicken with palak. Cover, let it simmer for two mts and switch off the flame.

3. After removing to dish, garnish with cream and fresh coriander.


Best served with Chapati or Rice(Remember to keep the curry likewise by adjusting water)

Happy Cooking-Palak Paneer/Cottage Cheese....Indian Masala

Dear Single,

Before I proceed further, I think its time that told you about myself, and why this cooking blog.

I am 63, look younger-I am told,176cms, with 85kg frame retired Air Force Pilot after nearly 29 years service. Throughout the service period it was mandatory that the aviators had to undergo medical test, to prove our fitness in order to be permitted to fly. Hence, besides doing work out, it meant that we ate and drank carefully...or else..!

Being fond of eating meant to fore go certain types of dishes just because of their high calorific values. To beat that, with the kind permission of my wife, I got into the kitchen and started to experiment. After many adventures I did learn some. I am proud to tell you that my wife loves my cooking and children felt thrilled, and still do, every time I got into the kitchen on an off day or a holiday.

Well, back to the main business, I am going to list a Palak/Spinach with Paneer/Cottage Cheese dish.


To make Palak Paneer you will require:

1. A bunch of Palak which should weigh not less than 300 gms, as the palak reduces when cooked.

2. Paneer/Cottage Cheese 100gms. 02 green chillies-diced.

3. 01 tps jeera/cumin, coriander powder, red chilly powder, curry powder/garam masala & turmeric powder.

4. 02 Tps single cream(optional). 04 Tps cooking oil.

5. 02 tps ginger garlic paste. Salt to taste.

6. Small tomato- diced. Few sprigs of fresh coriander-diced.

Method

1. Dice the paneer in 1/2'' cubes, and keep aside.

2. Remove the roots of the palak and any unwanted plant/grass. Wash the palak at least 3 times and pile up the leaves together to cut into extreme thin strips.Keep aside.

3. In a kadai/wok, on medium flame, pour the cooking oil and as soon as it starts to heat, put in the ginger garlic paste and fry. Soon as it starts to brown put in the diced green chillies and jeera.Stir fry, till jeerta begins to brown.

4. Put in the paneer cubes and fry till the edges get golden brown. Add all the powder masala and half of the tomato, stir fry the paneer till all are well coated, and you start to get lovely fried masala aroma.

5. Put in all of the palak/spinach and stir fry. The palak will start to reduce and coat the paneer cubes. Also the palak will change to a darker shade. Reduce the stove to low flame, sprinkle salt to taste and cover the dish for 02 minutes. Switch off the flame and let the palak paneer rest in the heat of the wok for a while.

6. Remove to a flat serving dish, spread the remaining tomato, garnish with cream and fresh coriander.

Serves best with Chapati or thin light paratha or soft buns.

Happycooking- RAITTA: addition to Pulao...Indian Masala

Dear Single,

If you have been following my effort to help you to awaken an interest in cooking, you will appreciate that it has relaxed you.......eat good wholesome food, and, has helped you in your effort to economise.


Though a pulao in itself is a meal.....yet an accompaniment helps to increase the satisfaction of the completeness of the spread on the table. I suggest a pickle on the side will greatly add to flavour the dish. However, a Raitta helps complete the meal. I list below various Raitta formulations for your discretion.

RAITTA SUPREME


For this you will require the following


1. 200 gms curd.

2. 01 small diced fine onion,tomato.01 boiled potato.

3. 01 tps ginger paste.

4. 01 tps diced fine green chilly, fresh coriander. A few curry leaves(optional)

5. Salt to taste. 01 tps honey/sugar.

6. o1 tps jeera/cumin, black pepper and 1/2 tps mustard seeds.

7. 50 ml previously boiled milk at room tempt.


Method


1. Beat the curd till smooth.

2. On the tava/griddle roast the jeera till it starts to change colour. Remove, grind to powder,keep aside.

3. Add onion,tomato and potato, green chilly & fresh coriander. Mix.

4. Add honey/sugar, salt to taste.Mix. Add milk if needed to make a thick slurry like consistency.

5. When done pour it out to a serving bowl and sprinkle the jeera powder and black pepper. Mix.


For Seasoning:

You require:

a. Coooking oil-01 Tps
b. Red chilly powder and turmeric-1/4 tps

1. In a small frying pan heat 01Tps of cooking oil, add mustard seeds.
When they start to splutter put in 4-5 curry leaves.
Close the flame, add to the oil red chilly powder and the turmeric and pour over the raitta the oil in a way that ingredients float over the raitta as garnish.

Serve.


NOTE:

You may vary the raitta by using different inputs,like-

a. Only potato or tomato or onion.And/or boiled green peas or any beans that you like.
b. Only tinned pineapple slice diced or put in as in addition to any combination.
c. Salted boondi, which is available at any grocery or halwai shop.

Happy Cooking: Simple Tasty Pulao....India masala

Dear Single,

After having made plain rice and followed it up with the GREEN PEAS & POTATO PULAO you can now progress by trying on your own various other ingredients to have a new meal altogether. I will list below a few suggestion....but that's not all to it:-


I Suggest that you substitute the green peas and potato with the following-


1. Diced fine 50 gms of cottage cheese which is fried and used in the same sequence as listed.

OR

2. Diced 1'' cubes of boneless chicken.

OR

3. Diced boiled eggs or strips of omelet.

OR

4. Diced fine carrots, brinjal/egg plant and French beans, either par boil these or fry them prior to use. You may include potato and green peas in the correct proportion to the given quantum of rice.

5. To make your pulao more rich you may include to put in a tps of resins(kishmis) along with 5-6 lightly fried cashew nut, and/or walnuts and almonds.



I am confident that you will not enjoy the fare but would also want to share with near and dear friends.