Dear 'Single' friend,
I know, I have previously listed a preparation under the Heading of 'Chicken Palak wala'. But this one is a different recipe...absolutely new.
This one I had made for my beloved wife Poonam. She genuinely appreciated the presentation and I felt I should share it with you all. This is essentially a 'hot' dish, but, you may reduce the chilly as per your requirement.
So for two servings you will require:
1. 150 gms boneless chicken-diced one inch cubes.
2. 100 gms washed, pat dried palak/spinach leaves.
3. 01 small onion-diced.
4. 01 medium Tomato-diced fine.
5. 06 pods garlic- 2" ginger diced fine.
6. 02 long fresh green chilly. 02 Tps diced fresh coriander.
7. 20 gms butter+ 03Tps cooking oil OR 75 gms desi ghee.
8. 01 Tps single cream. 1/2 tps vinegar.
9. 01 tps turmeric powder,curry powder, red chilly powder, coriander powder, jeera,chicken masala powder, & 1" cinnamon stick. Salt to taste.
10 Water.
Method
Step One
1 Marinate diced chicken with a little salt,1/4 chicken masala powder, half tps vinegar for 1/2 hour.
2. Grind to paste green chilly, half of fresh coriander.
3. Boil 1/2 litre water in a vessel. Immerse the spinach/palak for 03 minutes. Remove and drown it in vessel containing cold water. Remove, drain and grind to paste.
Step Two
1. Take a deep wok/kadai and on low flame heat butter+ oil OR desi ghee.
2. Add jeera as it starts to fry put in the marinated chicken and fry till the chicken is half fried.
3. Put in the diced onion along with the green paste, half of the diced tomato and continue to saute, on medium flame. Add a little salt and the remaining chicken masala and stir fry till onion starts to brown.
4. Sprinkle in all the dry masala except half quantity of curry powder& chicken masala. Stir fry, spoon in water little at time to help keep the mixture moist, draw the red of the chilly powder and blend in with the chicken. Spoon out excess of oil and keep aside.
5. Put in the palak/spinach paste, adjust salt and stir fry. Pour in a little water, cover to cook for 05 minutes.
6. This being a very near dry dish, remove in a shallow/ flat server. Garnish with the kept aside oil, remaining tomato, curry powder and pour on top the single cream.
Serve with Tandoori roti/Nan/Chappati.
Friday, November 27, 2009
Wednesday, November 25, 2009
Happy Cooking: Onion Tomato Salan....Indian Masala
Happy cooking: Onion Tomato Salan….Indian Masala
Dear friends,
There has been a gap, from the time I last posted- to the present. The reason being, I was traveling back to my residence in India from Hong Kong. I had been there to enjoy the company, hospitality of my dear ones, but, above all, to meet for the first time, my lovely newly born grand-daughter. I also got some opportunity to demonstrate my culinary skills. Without being modest, I confess was, appreciated. All that I cooked has been listed by me previously for you all.
Now, the chill in the air suggests that God willing we are going to be blessed with a good winter ahead, I am sure you would like to use the opportunity to bask in the sun as much as possible. To help you spend less time in the kitchen I will list for you a very simple, easy to cook, but, tasty quick dish for your lunch under the sunshine.
You will require, for two servings:
300 gms. big ripe red tomatoes, skinned& quartered
200 gms. onion, sliced.
03 long fresh green chilies, diced fine.
06 sprigs of fresh coriander.
06 green cardamom-seeded, powdered and coverings retained.
01” stick of cinnamon.
01 tps coriander powder, Jeera/cumin, red chilies, curry powder, turmeric powder and dry mango powder (Amchoor).
04 Tps cooking oil.
02 tps ginger garlic paste. Salt to taste.
Water.
Method
Step One
To skin the tomato make a cross incision on the back of the fruit. Plunge in the knife from the front and hold the tomato over the flame, rotating all the while. The peel will, on baking, will shrink away by itself. Remove from fire, and when it cools, remove the skin completely. Follow the same procedure on all the tomatoes.
Step Two
In a kadai/wok on low flame, pour in the oil. As it heats, put in the Jeera, green cardamom peels and fry.
When the jeera starts to turn golden put in the ginger garlic paste. Fry to golden brown. Do not burn.
On medium flame, put in the entire sliced onion and stir fry to transparent stage. Sprinkle in the green cardamom powder and put in the cinnamon stick.
As the onion starts to pink put in the turmeric powder along with the diced green chilies. Stir fry, and put in the quartered tomatoes.
First sprinkle in the red chilly powder stir and add two to three spoons of water, to help extract the red of the chilly. Adjust salt to taste.
Put in half of the fresh coriander leaves along with dry coriander powder and stir fry- add half cup of water. Cover to boil foe 01-02 minute.
Uncover, put in the rest of the masala, except half of the curry powder & adjust water to your requirement. This dish is best with only a little gravy, so ensure that the water quantity is controlled. Partially cover to cook and when the oil floats up, reduce the flame-after a minute remove from fire.
Upon serving, sprinkle curry powder and fresh coriander leaves.
Enjoy this with Paratha.
November 09
Dear friends,
There has been a gap, from the time I last posted- to the present. The reason being, I was traveling back to my residence in India from Hong Kong. I had been there to enjoy the company, hospitality of my dear ones, but, above all, to meet for the first time, my lovely newly born grand-daughter. I also got some opportunity to demonstrate my culinary skills. Without being modest, I confess was, appreciated. All that I cooked has been listed by me previously for you all.
Now, the chill in the air suggests that God willing we are going to be blessed with a good winter ahead, I am sure you would like to use the opportunity to bask in the sun as much as possible. To help you spend less time in the kitchen I will list for you a very simple, easy to cook, but, tasty quick dish for your lunch under the sunshine.
You will require, for two servings:
300 gms. big ripe red tomatoes, skinned& quartered
200 gms. onion, sliced.
03 long fresh green chilies, diced fine.
06 sprigs of fresh coriander.
06 green cardamom-seeded, powdered and coverings retained.
01” stick of cinnamon.
01 tps coriander powder, Jeera/cumin, red chilies, curry powder, turmeric powder and dry mango powder (Amchoor).
04 Tps cooking oil.
02 tps ginger garlic paste. Salt to taste.
Water.
Method
Step One
To skin the tomato make a cross incision on the back of the fruit. Plunge in the knife from the front and hold the tomato over the flame, rotating all the while. The peel will, on baking, will shrink away by itself. Remove from fire, and when it cools, remove the skin completely. Follow the same procedure on all the tomatoes.
Step Two
In a kadai/wok on low flame, pour in the oil. As it heats, put in the Jeera, green cardamom peels and fry.
When the jeera starts to turn golden put in the ginger garlic paste. Fry to golden brown. Do not burn.
On medium flame, put in the entire sliced onion and stir fry to transparent stage. Sprinkle in the green cardamom powder and put in the cinnamon stick.
As the onion starts to pink put in the turmeric powder along with the diced green chilies. Stir fry, and put in the quartered tomatoes.
First sprinkle in the red chilly powder stir and add two to three spoons of water, to help extract the red of the chilly. Adjust salt to taste.
Put in half of the fresh coriander leaves along with dry coriander powder and stir fry- add half cup of water. Cover to boil foe 01-02 minute.
Uncover, put in the rest of the masala, except half of the curry powder & adjust water to your requirement. This dish is best with only a little gravy, so ensure that the water quantity is controlled. Partially cover to cook and when the oil floats up, reduce the flame-after a minute remove from fire.
Upon serving, sprinkle curry powder and fresh coriander leaves.
Enjoy this with Paratha.
November 09
Happy Cooking:Green Peas/Muttar in Masala....Indian Masala
Happy Cooking: Green Peas/Muttar in Masala….Indian Masala
Dear Friend,
We are in the midst of a season that offers us vegetables, in abundant variety. I know it’s a bit early, but, soon the market will be flooded with a variety of green sweet peas, amongst other vegetables. I am sure you would want to indulge yourself having this dish which is rich, simple and tasty fare.
For two servings you will require:
1&1/2 cup shelled green peas.
02 small onions-diced fine.
01 big 0r 02 small tomato- diced fine.
02 green chilly.
1/2 cup fresh coriander leaves-diced.
01 tps of red chilly powder, coriander powder, curry powder, turmeric powder and jeera/cumin.
04 cloves, 04 green cardamom and 1” stick of cinnamon.
02 tps ginger garlic paste. Salt to taste.
03 Tps cooking oil.
Water.
Method
Step One
In a separate pan, pour in ½ tps oil and heat on slow flame. Put in the green peas and stir fry, to coat all of the peas. Add a generous pinch of sugar and stir . As the green peas acquire deep green color and gloss, pour in water enough to drown the peas. Watch it boil. When all of the water begins to bubble switch off the flame and keep aside, as it is, to cool. This will help the green peas to retain its glossy green color, till the end of the cooking time.
Step Two
In a separate kadai/wok pour in the remaining oil and heat on slow flame. Put in jeera, split open green cardamom & cinnamon. Fry. When the jeera begins to turn golden, put in the ginger garlic paste and fry along with the green chilly, but do not burn.
Adjust to medium flame, put in the diced onion and stir fry till the onion turns golden. DO NOT BURN THE ONION OR ELSE THE DISH WILL SPOIL.
Add to the above all the dry Masala and stir fry. Put in 2-3 spoons of water to combine the Masala, and help break down the onion to near paste.
Now add ¾ of the diced tomato, 1/2 of the fresh coriander and sauté the combination till the oil appears to separate. Keep adding water spoon by spoon to ensure it remains moist and does not burn. Add salt to taste
Now, add in the green peas along with its water. Adjust water just enough to cook the green peas, as well as maintain it’s moist near-dry state of the dish.
Remove to a flat serving platter and garnish with diced tomato and fresh coriander.
Serve with Paratha, Nan or poori.
November 16, 2009
Dear Friend,
We are in the midst of a season that offers us vegetables, in abundant variety. I know it’s a bit early, but, soon the market will be flooded with a variety of green sweet peas, amongst other vegetables. I am sure you would want to indulge yourself having this dish which is rich, simple and tasty fare.
For two servings you will require:
1&1/2 cup shelled green peas.
02 small onions-diced fine.
01 big 0r 02 small tomato- diced fine.
02 green chilly.
1/2 cup fresh coriander leaves-diced.
01 tps of red chilly powder, coriander powder, curry powder, turmeric powder and jeera/cumin.
04 cloves, 04 green cardamom and 1” stick of cinnamon.
02 tps ginger garlic paste. Salt to taste.
03 Tps cooking oil.
Water.
Method
Step One
In a separate pan, pour in ½ tps oil and heat on slow flame. Put in the green peas and stir fry, to coat all of the peas. Add a generous pinch of sugar and stir . As the green peas acquire deep green color and gloss, pour in water enough to drown the peas. Watch it boil. When all of the water begins to bubble switch off the flame and keep aside, as it is, to cool. This will help the green peas to retain its glossy green color, till the end of the cooking time.
Step Two
In a separate kadai/wok pour in the remaining oil and heat on slow flame. Put in jeera, split open green cardamom & cinnamon. Fry. When the jeera begins to turn golden, put in the ginger garlic paste and fry along with the green chilly, but do not burn.
Adjust to medium flame, put in the diced onion and stir fry till the onion turns golden. DO NOT BURN THE ONION OR ELSE THE DISH WILL SPOIL.
Add to the above all the dry Masala and stir fry. Put in 2-3 spoons of water to combine the Masala, and help break down the onion to near paste.
Now add ¾ of the diced tomato, 1/2 of the fresh coriander and sauté the combination till the oil appears to separate. Keep adding water spoon by spoon to ensure it remains moist and does not burn. Add salt to taste
Now, add in the green peas along with its water. Adjust water just enough to cook the green peas, as well as maintain it’s moist near-dry state of the dish.
Remove to a flat serving platter and garnish with diced tomato and fresh coriander.
Serve with Paratha, Nan or poori.
November 16, 2009
HAPPY COOKING:MASALA BAINGAN/EGG PLANT….INDIAN MASALA
Dear ‘Single’ Friend,
During my visit to the vegetable market this morning, I spotted a basket full of small baingan/egg plant, bright and deep purple in color. I could not resist the temptation of purchasing and immediately thought of you to try, and add this dish to your menu. It’s definitely going to evoke curiosity from your colleagues during the lunch hour, in the office / at the site of work.
If you have following my recipe so far, you would have noted that I have kept the cooking to its simplest form and not made you do anything fancy nor have asked you to indulge in exotic Masala.
I estimate that you are now ready to be initiated to add some blended Masala to your preparations.
You will require, for two servings:
250 gms small purple baingan/egg plant.
01 medium tomato-diced fine.
02 small onion-diced fine.
01 large piece ginger, 06 pods garlic.
03 fresh green chilly.
½ cup fresh coriander leaves.
04 Tps tamarind sauce (0ptional)/ Juice of 01 lime.
01 tps turmeric powder, coriander powder, curry powder, amchoor/dry mango powder, jeera/cumin & red chilly powder. Salt to taste.
Cooking oil to deep fry and later to sauté Masala.
Water.
METHOD
Step One
Make paste of - green chilly, ½ of the fresh coriander, ginger & garlic.
Mix, ¼ of all the dry Masala and generous pinch of salt.
Wash the baingan, pat dry and make deep ¾ th incisions on each of the egg plant in a manner that it divides the veggie into four, but continues to be held together at the stem.
Rub in, in the inside, the mix Masala & leave in a bit more as stuffing in each of the egg plant. If need be, wrap a length of a clean thread around to hold the Masala in.
Deep fry each till golden brown, drain and keep aside.
Step Two
Take a wok / kadai, put in 03 Tps cooking oil, on low flame. Upon heating, sprinkle the jeera and fry till golden.
Put in the green paste, and stir fry till light golden.
3. Increase the flame to medium and add the onion. Stir fry to deep golden.
4. Sprinkle in all the dry Masala, stir fry-add tomato. Fry, stir to sauté.
5. If using tamarind sauce, now pour in and blend & sauté.
6. If not using- put in a few spoons of water to blend the Masala. Add salt to taste.
7. Stir fry, keep adding water, spoon by spoon, to keep the blend moist and ensure it does not stick to the bottom and caramalise.
8. Now, put in the fried baingan, lightly mix to help cover all the egg plant with the sautéed blended Masala.
9. Reduce the flame to low and pour in 50ml water, cover to cook for 05-06 minutes.
10. Uncover, evaporate excess water, if still there in the vessel.
11. Remove from fire, sprinkle in the lime juice as per requirement, if not using tamarind sauce.
12. Garnish with fresh coriander before serving in an appropriate dish.
Best served with Chapatti,
November 18, 2009
Dear ‘Single’ Friend,
During my visit to the vegetable market this morning, I spotted a basket full of small baingan/egg plant, bright and deep purple in color. I could not resist the temptation of purchasing and immediately thought of you to try, and add this dish to your menu. It’s definitely going to evoke curiosity from your colleagues during the lunch hour, in the office / at the site of work.
If you have following my recipe so far, you would have noted that I have kept the cooking to its simplest form and not made you do anything fancy nor have asked you to indulge in exotic Masala.
I estimate that you are now ready to be initiated to add some blended Masala to your preparations.
You will require, for two servings:
250 gms small purple baingan/egg plant.
01 medium tomato-diced fine.
02 small onion-diced fine.
01 large piece ginger, 06 pods garlic.
03 fresh green chilly.
½ cup fresh coriander leaves.
04 Tps tamarind sauce (0ptional)/ Juice of 01 lime.
01 tps turmeric powder, coriander powder, curry powder, amchoor/dry mango powder, jeera/cumin & red chilly powder. Salt to taste.
Cooking oil to deep fry and later to sauté Masala.
Water.
METHOD
Step One
Make paste of - green chilly, ½ of the fresh coriander, ginger & garlic.
Mix, ¼ of all the dry Masala and generous pinch of salt.
Wash the baingan, pat dry and make deep ¾ th incisions on each of the egg plant in a manner that it divides the veggie into four, but continues to be held together at the stem.
Rub in, in the inside, the mix Masala & leave in a bit more as stuffing in each of the egg plant. If need be, wrap a length of a clean thread around to hold the Masala in.
Deep fry each till golden brown, drain and keep aside.
Step Two
Take a wok / kadai, put in 03 Tps cooking oil, on low flame. Upon heating, sprinkle the jeera and fry till golden.
Put in the green paste, and stir fry till light golden.
3. Increase the flame to medium and add the onion. Stir fry to deep golden.
4. Sprinkle in all the dry Masala, stir fry-add tomato. Fry, stir to sauté.
5. If using tamarind sauce, now pour in and blend & sauté.
6. If not using- put in a few spoons of water to blend the Masala. Add salt to taste.
7. Stir fry, keep adding water, spoon by spoon, to keep the blend moist and ensure it does not stick to the bottom and caramalise.
8. Now, put in the fried baingan, lightly mix to help cover all the egg plant with the sautéed blended Masala.
9. Reduce the flame to low and pour in 50ml water, cover to cook for 05-06 minutes.
10. Uncover, evaporate excess water, if still there in the vessel.
11. Remove from fire, sprinkle in the lime juice as per requirement, if not using tamarind sauce.
12. Garnish with fresh coriander before serving in an appropriate dish.
Best served with Chapatti,
November 18, 2009
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