Happy Cooking: ‘Himpati Aloo’ (Potato)….Indian Masala

This is a ‘hot’ flavored dish in ‘cool’ surroundings of cold Curd/Yogurt, ‘dressed’ to titillate the palate for a special lunch. Add to the table spread, it will enhance the menu.

To serve TWO you will require:

1.

Potato (Methi wale)……………………………………300 gm boiled & skinned.

2. Thick Curd / Yogurt…………………………………….300 ml beaten smooth with few spoons of cold milk.

3. Fresh Green Chili, diced fine………………………..02 tsp

4. Fresh Coriander leaves…………………………………02 tsp

5. Curry leaves………………………………………………….10 to 12

6. Cooking Oil …………………………………………………..50 ml (03 Tsp)

7. Mustard seeds……………………………………………….1/2 tsp

8. Hing Powder………………………………………………….1/4 tsp

9. Jeera /Cumin powder…………………………………….01 tsp (Jeera be slightly toasted and then ground)

10. Cinnamon powder………………………………………….01 tsp

11. Red Chili powder…………………………………………….01 tsp ( or as per your taste)

12. Dry Mango powder…………………………………………01 tsp

13. Chat Masala………………………………….……………….01 tsp (any branded)

14. Salt to taste.

15. Lime/Lemon juice…………………………………………..1/2 tsp

METHOD

Place on low flame a non-stick wok and heat half of the Oil.

Put in the mustard seeds and as it splutters put in half of the diced fresh green Chili, fresh Coriander and stir fry for a minute.

Add Hing Powder and fry & put in the boiled Potato and stir fry to evenly coat the fried ingredients.

Put in half of the Curry leaves and stir fry till the leaves get brighter. Sprinkle in all of dry Masala and vigoursly stir to coat all of the Potato.

Pour in the Lime juice and adjust Salt. Stir and remove from stove and keep aside to cool.

Part II

When the Masala coated Potato have cooled, remove to flat serving dish.

Pour the beaten Curd to evenly coat all of the Masala Potato.

In a ‘tadka’ pan pour in rest of the oil, heat and fry the remaining Curry leaves, fresh Coriander leaves & diced Chili. Fry till the Curry leaves brighten and pour over the dish spread out as garnish.

Serve with Chapati/Paratha.

Happy Cooking: Cottage Cheese in Curd Gravy (Dahi wala Paneer)….Indian Masala

Cook up a simple, tasty & flavored dish. This Paneer preparation will enhance the spread on the table and your guests will enjoy this lip smacking dish.

You will require the following for FOUR servings:

1. Paneer/ Cottage Cheese diced in 1” cubes……..400 gm.

2. Onions diced fine…………………………………………...02 cups

3. Curds / Yogurt…………………………………..……………400 gm. Hung to reduce the water. Keep water aside.

4. Salt to taste.

5. White (like black) pepper powder…………………….As per taste.

6. Green Cardamom crushed whole…………………….06 pcs.

7. Cloves……………………………………………………………..03 pcs.

8. Ginger paste…………………………………………………….01 tps.

9. Cinnamon………………………………………………………02”.

10. Desi Ghee/Oil/Salt less Butter………………………….03 tps.

11. Garnish, fresh Coriander leaves…………………………01 tps.

Method

Suggest use a non-stick wok/kadai.

Place wok on low flame. Pour the Desi Ghee / oil/Salt less Butter & on heating put in the ginger paste.

Fry, along with all the dry Masala except Salt & White Pepper. Increase the flame to medium.

Put in the diced Onion and stir fry till the Onion starts to become transparent.

Add the diced Paneer / Cottage Cheese and fry slightly, do not brown.

Put in the Curd and mix slowly. Sprinkle in Salt and White Pepper to taste.

Toss lightly, spoon in enough water kept aside, to obtain required consistency.

Cook, without stirring for a minute, or so.

Remove to a shallow dish, garnish with fresh Coriander leaves and sever with Chapatti / Paratha.

Happy Cooking: Curd Tomato Curry….Indian Masala

This, I guess, is a common quick dish prepared by the housewives of Peshawar Pakistan and surrounding region. I had seen my mother prepare the concoction and have had similar dish at various homes of my near and dear relations. The taste varied as each had own interpretation of the final product. But, I confess all were very good. I am listing below the version I remember seeing my mother make it at home, with slight amendments. One thing, at the time we had a Primus stove and another that used spun strings as wicks and was silent. I have kept that in mind and have suggested the setting of the flame on the gas stove.

We will require the following for FOUR servings:

Red ripe Tomato…………………….500 gm. Washed, peeled, blended.

Onion…………………………………....250 gm. diced fine.

Ginger…………………………….……..30 gm. Diced very fine. (No paste, please)

Garlic……………………………………..06 pods. Each pod mashed and diced.

Fresh green Chili……………….……03. Diced, not too thin, please.

Fresh green Coriander…………...02 tsp diced leaves.

Curry leaves……………………………06 to 08. (Optional)

Hung Curd……………………………….01 cup.

Red Chili powder……………………. 01 tsp. You may increase, as per your taste.

Turmeric powder……………………..01 tsp

Coriander powder…………............01 tsp.

Cinnamon………………………………..02”.

Green Cardamom…………………….04 crushed.

Jeera/Cumin…………………………….01 tsp.

Aamchur/dry mango powder……01 tsp.

Salt……………………………………………As required.

METHODs

a. To peel tomato, make a cross slight cut on the underneath and place the tomato in boiling water for approx. one minute. Remove and place again in chilled/iced water. Remove. And peel away the upper thin skin.

b. Cut & place tomato in blender and blend to liquidize, all but one tomato.

c. Dice fine the single tomato and keep aside.

II. a) In a wok, or any deep vessel, on low flame, pour the oil & on heating put in the fresh green chili. Jeera/cumin seed, ginger, garlic and the curry leaves. Stir fry to light brown.

b) Put in the Onion, half of fresh Coriander leaves and fry on medium flame till it attain light brown hue. Add all the dry masala and stir fry to blend.

c) Pour in the blended tomato and stir on medium flame for two minutes and raise the flame to high to cook the tomato, till it reduces to half the quantity and the oil starts to separate. Reduce flame to medium.

d) Adjust salt. Add the diced tomato and blend on medium flame. Cover to cook for as long as to reduce the mixture further to semi thick consistency. Reduce the flame to low.

e) Switch off the flame. Remove from stove; blend in with soft hands half of the hung curd.

f) In the serving bowl, first put in the remainder hung curd and then cover with the cooked mixture slowly. Garnish with fresh Coriander leaves and serve with light Parathas

Happy Cooking: Cream Curry Fish & Rice….Indian Masala

This one is different and for special evening. The selection of the fish has to be restricted to firm flesh fish with possible single comb. The fish monger is requested to remove the skin. Marination will enhance the flavor of the end product. This is best served with steaming hot boiled rice. Raw Onion seasoned salad as an accompaniment is suggested.

· *Those relishing a more ‘hot’ Curry may likewise increase the Red Chili & sprinkle ½ tsp of any branded GARAM MASALA POWDER.

For TWO servings you will require:

1. Fish as suggested, cut medium size washed…………300 gm –Marinate for 02 hours

2. Onion sliced drowned in ½ cup cold milk………………100 gm - Deep fried to Golden brown, kept to cool.

3. Tomato medium sized, diced fine…………………………..01

4. Fresh green Chili……………………………………………………..02

5. Fresh green Coriander leaves………………………………….01 Tps

6. Fresh Curry leaves……………………………………………………06 to 08

7. Ginger & Garlic paste……………………………………………….02 Tps

8. Juice of Fresh lime/lemon…………………………………………01 pc

9. Cinnamon………………………………………………………………….01”

10. Green Cardamom, Cloves………………………………………....02 each

11. Jeera, Turmeric, dry Coriander & Red Chili powder….01 tps each.*

12. Salt to taste.

13. Cooking Oil…………………………………………………………………75 ml for curry. Enough to deep fry fish.

Thick Curd.........................................................................................03 Tsp

14. Water.

Method

A. In a dish, put in 03 tsp thick curd+ a little salt+1/2 of the Ginger & Garlic paste+ Turmeric & Red Chili powder+ ½ Lime juice. Mix thoroughly and fold in the fish. Keep aside for 01 to 02 hours.

B. Put in blender: All of fried Onion, Green Chili, green Coriander, Green Cardamom & the milk. Blend till you achieve a smooth fluid paste.

REMOVE FISH FROM MARINATION & DEEP FRY ENOUGH TO SEAL JUICES .

C. -1. In a wok or kadai pour in 75 ml of Oil used for frying the Onion slices.

-2. As the oil heats on low flame, put in Jeera and Cloves. Stir for a minute and put in the remainder of Ginger & Garlic and fry for a minute and half.

-3.Put in the Onion blends and stir fry on medium flame till the blend mix starts to brown.

-4. Put in all of the dry Masala and stir fry continuously so as not to allow the mixture to burn and stick at the bottom of the wok.

-5. Pour in a little water to assist in blending the dry Masala. Stir, and as the water evaporates put in the Tomato and stir fry, till the tomato cooks. Add Curry leaves and fry. As you notice the oil separating, put in the fried fish along with marinate masala and gently stir fry. Keep adding spoonful of water to keep the fish moist and help in cooking. Stir fry till all in the wok turns golden brown.

-6. Adjust salt.

-7. Now add water to drown the fish and let the wok come to a boil. Reduce the flame to low, cook till required consistency of the curry is reached. Flavor the dish with the remainder of lime juice.

Remove to Deep dish, garnish with fresh Coriander and serve with steaming hot boiled rice.

Happy Cooking:Chickpeas (CHOOLAY/CHOLE`) Curry....Indian Masala

As I have mentioned previously, Chickpeas is truly international and like the world over in one form or the other. I am listing here a curry, and the degree of ‘hotness’ is left to your individual liking. But, a slightly ‘smart’ flavor’ shall make this dish very endearing. While you can serve this with rice, it’s equally acceptable accompanied with Paratha/Roti/Tandoori Roti/ Pita bread.

To prepare a serving for TWO, get together:

1. Chickpeas (Chole`)………………..02 cups, washed & soaked overnight, the water will be used for curry.

2. Onions diced………………………….01 cup.

3. Tomato diced / pureed…………01 cup.

4. Make paste of…………………………02 long green fresh Chili, 02 tsp fresh Coriander, 20 gm Ginger &08 pods Garlic.

5. Red Chili powder, Turmeric powder, Cinnamon powder, & dry Coriander powder……As per your taste.

6. Garam Masala………………….……..1/2 tsp.

7. Jeera …...01 tsp.

8. Cloves………………………………………04.

9. Bay leaves………………………………..02.

10. Salt to taste.

11. Water

12. Cooking Oil.

METHOD

a. In a pressure cooker, on low flame, pour in 75 ml Oil. On heating sprinkle in the Jeera, Cloves & Bay leaves.

b. As the Jeera browns, add the fresh green paste & stir fry for a minute or so and mix in the diced Onions. Raise the flame to medium. Mix in a little salt. Stir fry till light golden brown.

c. Put in the soaked Chole` and retain the water for later use. Mix and stir fry till the Onion start to brown.

d. Sprinkle in all the dry Masala, except the Garam Masala. Toss lightly to blend the masala with the Chickpeas.

e. Introduce the tomatoes and blend well to achieve the RED from the red Chili powder. Need be pour in a few spoons of kept aside water to help blend.

f. As you notice the Oil separating, lower the flame to low and pour in the water to drown the cooking mixture. Adjust Salt. Stir once lightly.

g. Close the lid and up the flame to medium again.

h. On the first whistle reduce the flame and cook for 08 minutes. Switch off the stove. Do not open the pressure cooker for next 10 minutes or so.

i. Open the lid. Check the level of the curry. Adjust, if required by evaporating in open cooker or add a few spoons of water if so desired.

j. Sprinkle the Garam Masala, Close the lid for a minute. Thereafter remove to serving dish and serve with recommended accompaniments.

Happy Cooking: Chickpeas- CHOOLAY / CHOLE`....Indian Masala.

Chickpeas: Choolay/Chole`, a legume is enjoyed in the Middle East, South America and the Indian Peninsula. It can be prepared in a variety of ways and recipe is International. In our Country alone, this one item has more than a dozen ways of preparation. However, the most liked recipe is the one which is attributed to Punjab and the North West frontier. So strong is the liking, that the Chickpea is often named as ‘KABULI CHANNA’. Here, I have attempted to list the preparation of the CHOOLAY-BHATTUREY variety. This, one is the most consumed, all over India.

For TWO SERVINGS, you would require:

1) Chickpeas-Chole` (big variety)……….…150 gm, soaked overnight.

2) Onion diced………………………….…..01 cup.

3) Paste of…………………………….…….02 fresh green Chili, 03 tsp fresh Coriander, 06-08 pods 0f Garlic & 20 gm Ginger.

4) Tomato diced……………………….……01 cup.

5) Powder / Grind……………………….…..02” Cinnamon, 08-10 Peppercorns, 02 tsp Cumin, 02 tsp Carom seeds, 03-05 green Cardamom

6) Cloves………………………………….…04-06 pcs.

7) Garam Masala /Branded Chole` Masala….01 1/2 tsp.

8) Dry Masala powder……………………….01 tsp - Red Chili, ½ tsp Turmeric & 02 tsp Coriander.

9) Salt…………………………………………to taste.

10) Tea Bag…………………………………….01

11) Juice of 01 Lime/lemon.

12) Fresh green Chili……………………………04 full and stemmed, deep fried in hot Oil for ½ minute.

13) Cooking Oil…………………………………as required.

14) Soy sauce………………………………….02 tsp.

METHOD

a. Boil the Chickpeas in pressure cooker with enough water to drown the Chole`. Sprinkle a little Salt and throw in the tea bag. After 03 to 04 whistles remove from stove and after cooling, open the lid and let the steam out.

b. In a wok or kadai, pour in 50 ml Oil and on heating, put in the green paste and fry till golden brown.

c. Add all but 02 tsp of the diced Onion & fry. When transparent, remove 03 Tsp of boiled Chole` and put in with the Onion and mash to make a complete past of it and keep frying till the Onions start to get brown.

d. Sprinkle in all the ground Masala stir fry, till the masala starts to brown. Pour in half of Soy sauce and mix well.

e. Keep adding the Chole` water little at a time to avoid the masala to stick to the bottom.

f. Now remove the Chole from the cooker and put it in the wok. Keep the Chole` water to use for curry.

g. Stir fry the Chole` for 02 minutes and sprinkle the dry Masala and adjust the Salt. Add all of the Tomato except 02 spoons.

h. Pour in the remaining Soy sauce and stir fry the mixture to completely blend. Keep adding Chole` water to ensure that the mixture cooks, does not burn and stick to the bottom.

i. Keep stirring the mixture to blend in to ensure an almost dry preparation. Pour in the Lime juice as per taste.

j. Remove to serving platter/dish, garnish with the kept aside fried green Chili, Onion and diced tomato.

Serve with hot Bhatturey or Poori

Se

Happy Cooking: Vegetarian Biryani….Indian masala

I, whenever enjoyed a good and delicious Biryani, felt that the vegetarians ought to have it as good also. Many a versatile kitchen did turn out this ensemble, but it was, in opinion, at best a Plough.

I, in my efforts to cook up a delightful fare, have finally evolved a recipe which shall be, I am confident, shall be acceptable to the most ardent gourmet critic.

This, simple to cook dish accompanied with a cool Raita (of any kind) and a ‘KACHUMBER’ salad will be a complete meal by itself for any dinner.

For serving FOUR you will require:

1. Long grain BASMATI OR SELA RICE- 02cups

Soaked for 15-20 minutes and slightly under boiled, &, tossed to separate the grains

2. Onion diced - 01 cup and Onion sliced. -1/2 cup, fry sliced onion till golden.

3. Potato small(size of lime) round peeled- 08

4. Paneer/Cottage Cheese 1” cubes – 16pcs.

Deep fried to golden brown.

5. Curd/Yogurt beaten – 1/2 cup

6. Fresh green Chili diced -04

7. Fresh Coriander leaves -04 tps

8. Ginger Garlic paste – 03 tps

9. Jeera/Cumin, Dry Coriander powder-02 tps each

10. Cloves – 06/08 pcs

11. Black Cardamom – 04/06 pcs

12. Green Cardamom – 06/08 pcs crushed to near powder.

13. Cinnamon Sticks – 04, 1” each

14. Bay leaves/TEJ Pata - 04

15. Red chili powder – 02 tps

16. Turmeric powder – 01 tps

17. Salt to taste

18. Cooking Oil – 75 ml (recommend use Desi ghee )

METHOD

1. Place the under cooked rice in a broad plate or thali and pour 02 spoons of the cooking Oil and mix the entire rice and ensure each grain is separated.

2. Take a deep vessel like a PATILA with a narrow opening. Place on medium flame and pour in the entire cooking oil. Let it heat for a minute.

3. Put in bay leaves, Jeera, Cloves, Black Cardamom, Cinnamon sticks and crushed green Cardamom. Fry for a minute.

4. Add Ginger Garlic paste, green chili and half of the fresh coriander leaves. Also, diced Onion. Sprinkle a little Salt & stir fry till Onion starts to look light golden.

5. Put in all the potato and stir fry till light golden color.

6. Mix in red chili powder & turmeric powder.

7. Pour in the curd. Stir fry the mixture till the curd is used up and the oil separates.

8. Adjust salt to taste.

9. Put in the fried Cheese, a few spoons of water & stir fry to mix in well for 01 minute.

10. Put in the remainder of the fresh coriander, mix and cover to cook for 02 minute on slow flame.

11. Remove from fire. Immediately remove to another plate all of the cooked mixture.

12. In the same vessel, put in half of the rice, spread the cooked mixture, cover with the rest of the rice. Spread the fried Onion slices and a couple of spoons of oil/desi ghee. Cover the vessel and place a heavy weight on the lid. Pressure cook for a few minutes on very low flame, preferably keeping a TAVA between the flame and the vessel.

Serve HOT with the suggested accompaniments.

Happy Cooking: Bhuna Murg Dilpasand….Indian Masala

Chicken, a relished dish the world over. It can be cooked in a variety of recipes and yet be a unique platter in its’ own way. It can be roasted, fried, boiled skewered or any more methods one can fancy. The result is always palatable.

One such method in cooking is by making a pot roast. It’s a simple cooking method, but which enables the flavors of the spices & herbs used to ooze out and add to the final product of ‘Bhuna Murg’.

For this dish you may cook a boneless chicken or otherwise. I recommend a small (400 gms, dressed) chicken cut in to EIGHT pieces. Or, you may select 06 legs of similar size.

You will require:

1. Chicken, as suggested.

2. Onion diced, 04 cups.

3. Fresh coriander leaves, 04 Tps.

4. Green Chili diced, 02 Tps.

5. Ginger Garlic paste, 02 tps.

6. Green Cardamom, 06 pcs-retains the peels and crush seeds to powder.

7. Curd/Yogurt, beaten 1 cup.

8. Red Chili powder, 02 tps or as per your taste.

9. Turmeric powder, 01 tps.

10. Dry Coriander powder, 02 tps.

11. Branded Chicken Masala, 01+1/2 tps.

12. Jeera/Cumin,powder 02 tps

13. Javitri /dry Mace flower, 5-6 strands

14. Salt to taste.

15. Cooking oil

16. Water.

17. Juice of 01 lemon/lime

METHOD

1. Marinade the chicken for 30mts in: Half of the lemon juice, half of all the dry spices, Ginger Garlic paste and 1/2 cup Curd/Yogurt.

2. In a wok on medium flame pour in 75ml of oil and on heating put in the ginger garlic paste, green chili and stir fry.

3. As the green chili starts to fry put in all of the Onion and stir fry till transparent.

4. Throw in all of the remainder dry masala, the cardamom peels; half of the fresh coriander, a little salt and stir fry the Onions till they start to turn pink. Pour in a few tea spoons full of water and blend the masala till it starts to brown. This will also help you to get extract of Red chili oil. Add a couple spoons of oil, if needed.

5. Put in the marinated chicken, mix and stir fry till the chicken begins to form a fried golden outer crust. Add the rest of the curd/yogurt & stir fry, to ensure the masala does not stick to the bottom of the wok. Adjust salt. Continue adding water, few spoons at a time, ensuring the chicken is cooked. This phase of the cooking is by stirring all the time, gently. The final product is a masala covered chicken.

6. Check, when chicken is well done, pour in the lemon juice & remainder of the fresh coriander. Blend. Remove to serving platter and dust the dish with crushed cardamom powder.

Best served hot with Phoolka /tandoori Roti.

Happy Cooking: Punjabi Machhi (Fish) Tarii wali....Indian Masala

Fish is a staple diet along the coastal regions of India and all of Bengal. In the rest of the Country fish is a savored delicacy. Likewise in entire Punjab, both erstwhile and present, fish is an enjoyable dish on any winter day. Amongst the Punjabis, fish is selectively prepared & consumed. Usually, as a snack along with spirited drinks and preferably fried. This is the boned portions of the fish that are relished. A near boneless fried fish platter finds the place of pride on a well laid out table. In Punjab, the five rivers offer most of the catch from its fresh waters.

The dish, which I have listed essentially, is from the Peshawar region. But perforce, has been modified to suit the present day, as the most cherished ‘Khaga’ is restricted to that part of the country. Though, for our purpose the Carp or any fish with firm flesh and one central comb is most suitable to enjoy this dish. A Punjabi prefers wheat as a staple grain; hence, in this preparation the fish is surrounded with a ‘thickish’ masala /gravy.

For TWO servings you will require:

Fish-cleaned, cut to preferred sized pieces: - 1/2kg

Onions- diced fine: - 02 cups

Curd-beaten:-1/2 cup

Cooking Oil: - 125 ml

Gram Flour-besan:-01 Tps

Fresh green Chili-crushed to paste:-03-05

Fresh Coriander leaves-diced fine:-03 Tps

Juice of fresh lime: - 01

Salt to taste

Water

Red Chili powder-smart & color variety: - 01 tps or as per preference

Turmeric powder:-01 tps

Coriander powder:-02 tps

Cinnamon stick: - 02”

Green Cardamom-crushed: - 04

Jeera/Cumin: 02 tps

Ajwain/Carom seeds: 01tps

Garam Masala: - 01 tps

Ginger Garlic paste: - 02 tps

Method

Step ONE:

Dust the fish with half of the turmeric powder and a little salt; keep it aside for 30 minutes.

Step TWO:

Wash the fish, marinate with mixture of: Half of the juice of lime, ¼ red Chili powder, ¼ Coriander powder, fresh green Chili paste and Ginger Garlic paste. Keep aside for 30minutes.

Step THREE:

In a wok/kadai pour in sufficient Oil & fry the fish to light brown. Drain on tissue paper. Keep aside.

Step FOUR:

In the same wok/kadai reduce the quantity of Oil to 50 ml & on heating add to it remainder of fresh green Chili paste, Ginger Garlic paste, Ajwain & Jeera. Fry for one minute.

Add Onions, stir fry till transparent and sprinkle a little salt. Continue to fry till golden brown.

Sprinkle in all the dry masala & half of Coriander leaves, fry and blend well with a few spoons of water. As the oil starts to separate, pour in the curd and blend in slowly. Stir fry breakup the onions to almost near paste state.

Pour in one cup water, stir and as soon as it starts to bubble add in one at a tine all of the fried fish. Slightly stir and watch the water reduce to the desired thickness of gravy.

Remove to a serving dish and garnish with remaining fresh Coriander leaves.

Serve hot with Phoolka or tandoori Roti. Raw onion salad will add to the meal.