Happy Cooking: Chicken flavored Soy Nuggets in Spinach....Indian Masala

A quick, healthy and easy to cook, with exotic oriental flavor. The consistency of this dish can be varied to make it compatable with various breads. If you wish to have, with Paranthas/ Phoolka/ Puri then make it dry, with a generous amounts of butter/desi ghee/cooking oil. To enjoy with buns or sliced bread, then let there be a thick gravy, like a stew.

This dish will require:

1. A bunch of Palak/Spinach, stemmed, washed & cut in to thin strips or blanched and ground to paste/pureed.

2. Soy nuggets, drowned in water: 12-15 pieces

3. Chicken stock or branded clear Chicken soup powder, cooked as per instructions printed: 03 Cups.

4. Single Cream: 30 ml

5. Onion diced fine: 01 Cup

6. Fresh green Chili diced : 02 tps

7. Black Pepper corns :06-08

8. Cinnamon stick: 1”

9. Cardamom green small, crushed : 03-05

10. Jeera : ½ tps

11. Cloves : 02-04

12. White Pepper powder : ½ tps

13. Ginger Garlic paste : ½ tps

14. Salt to taste

15. Water

Method

Remove Soy nuggets from water, squeeze to drain all water and keep aside drowned in Chicken stock.

In a wok, pour in 04 tps melted butter/desi ghee/cooking oil, on low flame. As it starts to heat, put in Ginger Garlic paste, green Chili, Onion, Cinnamon, Jeera, Cloves & Cardamom. Stir fry till, Onion turns light golden brown.

Add Spinach/stripped Palak, mix in black Pepper corn, white Pepper powder and Salt to taste.

Stir fry on medium flame, till all blend well and the Spinach / Palak begins to cook.

Uncover and evaporate/ adjust water till the required consistency is achieved

Garnish with Cream & serve hot.

Happy Cooking:DIL (SOY) POTATO....Indian Masala

This is a very simple & tasty dish, for such days when you are not very keen to cook a complete meal, yet the two of you cannot do away with lunch.

For this dish you will require:

• Potato-medium sized, boiled, peeled & quartered : 300 gm
• Onion- diced : 01 Cup
• Tomato- diced : ½ Cup
• Fresh Dil (Soy) destalked : ½ Bunch
• Fresh Green Chili –diced : 02 tps
• Fresh Ginger-diced : 02 tps
• Garlic-diced : 05 pods
• Dry Masala- : 01 tps each, Red chili powder

Turmeric powder

Coriander powder

Garam Masala

Jeera powder

• Salt to taste.
• Oil for frying & cooking
• Water

METHOD

In a wok/kadai pour in sufficient oil to deep fry the boiled potato, till very light brown. Remove and keep away.

Reduce the oil from the same wok to just 04 tps and put in the Ginger Garlic and fresh green Chilli. Lightly fry and add the Onion.

As the Onion become transparent put in all the dry Masala and salt to taste.

Fry on low flame for a minute and pour in 4-5 spoons of Water to blend. Reduce the Water to half.

Put in all the Dil (soy), stir fry, and mix in the Potato.

Blend the complete ensemble to cover all Potato.

Remove to platter and serve with light Paranthas accompanied with Pickle of choice.

Happy Cooking: Tandoori Masala Macchli(Fish)….Indian Masala

With winter, fish is selected as a favorite non-veg, by many. One preparation is fish baked in an earthen oven. But, for that one perforce has to visit an eatery. Normally, this is one dish which one covets to prepare at home, but due to the tandoor not being available this is not possible. Today, one has access to modern day gadgets which not only mimic the tandoor but also user friendly. The recipe, which I listed, the inventor was one Mr. Patel, a Gujarati Head cook in one the IAF Officers’ Mess. The aged Gentleman was a strict vegetarian, but he cooked one of finest non-vegetarian dishes, that I have had. He used to cook this recipe in a PATILA, as there was no tandoor in the OM kitchen.

To facilitate your cooking, I am going to tell you to use a GRILL oven. I’ll also mention the use of patila. However, the ingredients will be same.

For this dish you will require:

1.One full fish- 750 to 1000 gm (Surmai/Tuna, Any fish that is firm in flesh and has a single centre comb for skeleton) - cleaned and washed, with three slashes on either side & left as a whole.

Marinate this fish in the paste formed by-

a) ¼ cup Juice of fresh lime/lemon

b) 01 spoon each – white Pepper powder.

Cinnamon powder

06 Cloves powder

Salt to taste

Jeera powder

Coriander powder

c) 06 tps Gram flour (Besan)

Mix b) + c) all and form a paste with some of the Juice of lime.

Layer the insides of the Fish with this paste and leave some lying in the stomach region.

The remaining Juice of lime + a little Salt + 01 spoon Dry Mango Powder smear it all over the fish.

Keep it to marinade for 02 to 04 hrs.

METHOD

(In grill oven)

Place the fish in a fish Pan or in a pan that is big enough to hold the Fish. Place on the middle rack in a preheated oven and bake for 20-25 minutes on 180 degrees C.

CHECK AFTER 15 MINUTES AND ADJUST TIMINGS.

(In Patilla)

For cooking in the patilla, you would require burning coals. The coals are placed all round the patilla big enough to hold the fish in Pan. Cover the patilla and place hot coals over the lid. Check after 10-12 minutes and adjust timing for complete cooking.

Serve with Mint Chutney or Mayonnaise or Worcestershire sauce, depending on the type of bread accompanying.

Happy Cooking: BHINDI JEERA DO PYAZA....Indian Masala

Bhindi,Okara or Ladyfinger- a vegetable available almost around the world and during most part of the year. This vegetable, has no flavor whatsoever but when cooked in any recipe blends in well with the condiments/ spices used and all types of cooking.The vegetable it self does boasts of having medicinal property which serves well in the cure of Jaundice, provided it is cooked with a very little oil or ghee. The seeds offer useful assistance in motivating the movement of the bowels.

This recipe is not my original. I had picked useful tips from my late Aunt, who like my late Mother was a very good cook. This is essentially a Punjabi dish, that is usually served with 'Phoolka'.

To prepare for FOUR servings assemble the following:

Bhindi/Okara-washed, cleaned dried,Diced 3/4" long.......................500 gm

Onion, large- peeled quartered & leafed...........................................02

Tomato,large- pulp & seed removed, quartered................................01

Ginger & Garlic paste.........................................................................02 tps

Green Chili-diced...............................................................................03

Curry leaves (optional).......................................................................10

Jeera/Cumin- whole...........................................................................01 tps

Red Chili powder................................................................................01 tps

Turmeric powder................................................................................1/2 tps

Coriander powder...............................................................................02 tps

Garam Masala......................................................................................1/2 tps

Salt ...............................................................................AS PER TASTE.

Cooking Oil...................................ENOUGH TO DEEP FRY BHINDI.

METHOD

Place a wok/kadai on medium flame and pour enough Oil to deep fry the Bhindi. Stir fry till each Bhindi looks slightly shrivelled, bright green and the seeds has just begun to brown.

Switch off flame. Remove, keep aside to drain.

Empty out the wok, and again place on low flame. Pour in 02 tps of heated oil and put in the ginger & Garlic, green Chili, Jeera and fry.

As soon as the Green Chili begins to fry, put in the fried bhindi along with the Onion.

Increase the flame to medium, and stir fry for 02 minutes. Sprinkle in red Chili powder and Turmeric, adjust salt and cover to cook. Reduce the flame to low.

Soon the wok will give out rich aroma, uncover and put in half of the Tomato. Stir lightly and cover again to cook. After 02 minutes switch off the flame.

Before removing to serving plate add the remaining diced Tomato. Give final stir.

Dust the Garam Masala and serve with Phoolka

Happy Cooking: Chicken Nugget Creme.....Indian Masala

This recipe, is versatile, in that it can be a centre piece on a Continantal lay out, as well as it completes a typical Indian Mughalai spread. This will not only satisfy the palates of those who enjoy smart chili preparation, but also of those who prefer low spice fare. Hence, its in your hands to adjust the spices accordingly. The listing below is of a medium spiced dish.

For Two servings you would require:-

Chicken boneless, cut to twice the bite size...............300 gm

Onion (boiled) paste...................................................1/2 cup

Cream..........................................................................1/3 cup

Hung curd.....................................................................01 cup

Milk..............................................................................01 cup

Cooking Oil...................................................................03 Tps

Curry leaves..................................................................06

Fresh Green Chili...........................................................04 seeded, striped lengthwise

Ginger & Garlic paste.....................................................01 tps

Chicken Masala/ Garam Masala......................................01 Tps

White Pepper................................................................01 tps more, if you so desire.

Salt................................................................................As per taste

Cloves...........................................................................04

Cinnamom stick.............................................................02"

Whole Jeera / Cumin......................................................01 tps

Green Cardamum...........................................................06 crushed

Method

1. In a wok/kadai on medium flame, pour half of the cooking oil along with 01 tps of cream and on heating add the Ginger & Garlic paste and Jeera.

2. Fry, but dot not brown. Pour in all of the remaining Oil & cream. Put in the Chicken and stir fry on full flame. As the Chicken starts to get golden, put in half of the green chili, all of the Onion, a little Salt and fry. DO NOT LET THE OINON TO BROWN.

3. Add all of the dry masala, reduce the flame to low and half of the Green Cardmum. Put in the Curry leaves, remaining fresh Chili & blend. Stir in the hung curd, adjust Salt, toss to coat all of the Chicken and cover to cook. As and when the the mixture reduces keep adding milk.

4. Achieve a thickish near white gravy. Remove to shallow wide dish, sprinkle the remaining green Cardamum and serve, hot.

Happy Cooking: Baigan Sugandhi Bhartha....Indian Masala

You must be wondering why am I listing this dish which every mom had made, prepares every now & then and will always be making in days and years to come. Bhartha is traditionaly cooked by roasting the brinjal. This is not possible, when we don't have the traditional 'ANGITHI' OR 'CHOOLA'. I am also aware that the same effect can be achieved by roasting on the gas burner. But, gas now being so expensive, one would not waste it on a lowly baingan. So, we will have the bhartha cooked in a microwave oven.

So you will require the following:-

Baigan (Brinjal/Aubergine) round purple shinny big 01 (300gms-400gms)

Onion diced 01 cup

Fresh green peas 1/2 cup

Green chili diced 02 Tsp

Curry leaves 06

Tomato diced 1/2 cup

Cinnamon 1/2" 02 pc + 1" 01 pc

Cloves 04 pc

Green Cardamom 04 pc

Fresh Coriander leaves 01 tsp

Ginger Garlic paste 02 tsp

POWDERED SPICES

Red chili 01 tsp

Dry Coriander 01 tsp

Jeera 01 tsp

Turmeric 1/2 tsp

Garam Masala 01 tsp

SALT TO TASTE

COOKING MEDIUM Oil/Ghee

METHOD

Step One

De stalk and peel the baingan.

Wash and make tiny 03 deep slits at different places, with the kitchen knife. Insert in each slit two pieces each of Cinnamon, Cloves & green Cardamom.

Very lightly smear the baingan with oil. Place in the microwave oven and roast for 03 mts on 100% power.

Cool the Baingan and then smash it in the plate. Keep aside.

Step Two

On low flame, in a kadai/wok pour 1/2 tsp oil. Heat, put in the green Peas and gently fry. When Peas turn bright green, pour in water to drown the Peas and moment the water begins to boil on the peripheri, switch off the flame. Remove and keep aside. This will ensure the Peas will remain bright green.

In the same wok on medium flame pour in 75ml oil. Heat, put in the onion along with the green chili, curry leaves and stir fry.

When onion starts to turn transparent add Ginger Garlic paste and fry. when the Onion starts to turn golden, put in the smashed baingan and fry to lightly brown.

Sprinkle in all the dry spices, adjust salt to taste and fry. Add the tomato and stir fry on high flame, till the baingan browns.

Put in the green Peas, stir and remove to serving plate.

Garnish with fresh Coriander. Serve with Chapati/Paratha.

Happy Cooking: Mushroom Bouquet La Creme....Indian Masala

This is a mildly spiced, highly flavored, profusely fragrant vegetarian dish. Monsoon perforce does not make spiced dishes to be of appeal to the appetite. Serve this dish fresh, rather than cold.

To make for FOUR servings, you will require:

Fresh double cream ½ cup

Button Mushrooms sliced boiled 01 cup

Soy nuggets presoaked 01 cup

Cottage Cheese 1”diced 01 cup

French Beans threaded 1”diced 01 cup

Potato boiled diced ½ cup

Fresh green Peas boiled ½ cup

Baby Corn diced ¼ cup

Broccoli florets ½ cup

Lightly crushed mix nuts & resin 02 Tps

SPICES

POWDER THE FOLLOWING

Cinnamon 2” stick

Green Cardamom 06

Cloves 04

Cumin powder 01 Tps

ALSO ARRANGE----

Salt As per taste

White pepper powder As per taste

Fresh curry leaves 06

COOKING MEDIUM

Butter /Desi Ghee 02Tps

METHOD

1. In a wok, over low flame, pour the cooking medium and on heating put in the curry leaves, Soy nuggets, Broccoli florets & Baby Corn.
2. Fry till the curry leaves turn crisp. Sprinkle all the spices, adjust salt, stir to fry. Mix in half cup of water and cover to cook the Soy nuggets. Uncover and evaporate the excess water.
3. Add the rest of the vegetables and lightly toss to blend and fry on medium flame.
4. Pour half of the cream and blend. Cook for 05 minutes.
5. Remove to serving platter and garnish with the remaining cream.

Sprinkle the nuts & resin. Serve with lightly buttered Dinner rolls/Bread.