Dum Aaloo (Potato Curry)

I try to avoid potatoes in my everyday meals but that doesn't mean we don't love it. I found this recipe that is a great hit when you have people over. It goes well with pulao or rotis.

For the Masala:

1 tsp chilli powder
1/2 tsp turmeric powder
1 tbsp coriander seeds (it has more flavour than the powder)
1/2 tsp cumin seeds
1 green cardamom, whole
1 tsp ground cinnamon
4 cloves
1/4 cup cashew nuts

Grind these together and keep aside.

You'll also need:
8 medium-sized potatoes boiled and peeled
1 onion, chopped

Paste of 1/4 inch ginger and 4 garlic pods

3/4 cup yoghurt
1 bay leaf
1 pinch asafoetida
1/4 cup cooking oil

Salt to taste

1/2 cup water

1/2 tbsp kasturi methi (dried fenugreek leaves)
Coriander leaves, chopped to garnish

Halve the potatoes if they are too big, and shallow fry them in a pan till lightly browned. Add some salt and keep aside.

In a large pan or wok, heat the oil and temper with the bay leaf and asafoetida. 

Then add the onions and stir fry. Once they start turning translucent, add the ginger and garlic.

Add the dry masala and cook for about a minute.

Add the yoghurt and mix well, stirring at all times.

Finally add the cooked potatoes, salt to taste, and the kasturi methi.

Add water and let it cook till the gravy is reduced to a desired consistency.

Serve hot garnished with fresh coriander leaves.

Bombay Bruschetta

This is a mix of a classic bruschetta and a Bombay sandwich. The chutney base can be made and stored for a few days so it's also a good quick breakfast option.

For the chutney:
1 bunch of coriander
1-2 green chillies
2-3 garlic cloves
Juice of 1 lemon
Seasoning
1/2 cup water

Wash and dry the coriander leaves properly. Mix all ingredients in a blender and add water according to desired consistency. It should not be too watery else it'll get the bread soggy.

For the assembly:
Bread (hard bread like ciabatta or baguette)
1 finely chopped tomato
1 finely chopped onion
1/2 cup finely chopped mint leaves (optional)
Seasoning
1 tbsp olive oil to drizzle

Mix the tomato, onion, and seasoning in a bowl. You can either add the oil to it now or drizzle on top after assembling the bruschetta.

On sliced bread, spread the chutney and top it up with the salad mix. Drizzle the olive oil and add crushed pepper on top.

Serve immediately.

Prawn Dill Masala

This is a quick and easy recipe for when you want to get out of the kitchen quick. It is not spicy as it looks - just adjust the levels of chilli powder to taste. It's a good summer eat.

You'll need:
1 large onion
250 gms prawns
3 cloves garlic
1 tsp turmeric
Salt to taste
1 large tomato
1 tsp grated ginger
1 tsp chilli powder
Juice of 1 lemon
Few sprigs of dill finely chopped
Oil

To temper:
2 tbsp oil
1 tsp cumin
1 tsp mustard seeds
1/2 tsp coriander seeds
1/2 tsp fenugreek seeds
A sprig of curry leaves
2 green chillies, split


In some oil, fry the onions and keep aside.
In the same pan, add some garlic to 1 tsp oil and stir fry the prawns for a minute. Add salt and turmeric. Keep aside.
Using the same pan again, add 2 tbsp oil and starting with cumin, add the tempering ingredients.
Once they start to splutter, add the tomatoes, chilli powder, and lime juice.
Stir fry for about a minute then add the prawns and onion. Add 2-3 tbsp water to let the prawn cook, and add salt to taste.
Garnish with chopped dill.
Serve hot with parathas or steamed rice.

Rice Pudding

This is a quick rice pudding with a nice texture. I substituted half the rice with steel cut oats (NOT the regular porridge oats please) and it gave a nice woody flavour to it.

You'll need:
1 cup rice (or half cup if you plan to add steel cut oats) soaked in water for about an hour
2 cups milk
1/2 cup brown sugar or jaggery
2-3 Green cardamoms, crushed
4-5 blanched almonds for garnish (optional)

After the rice has soaked for an hour, grind half of it into a paste. Bring the milk to a boil then on simmer, add all of the rice. If using steel cut oats, then add it directly to the milk. Keep it on simmer till the rice and oats are cooked.

Add the sugar and cardamom. Stir till the sugar dissolves, and the pudding thickens to a gooey paste. Don't dry it out too much because it will thicken some more once you take it off the heat.

Garnish with some blanched almonds. It can be either served warm or cold.

Oats Dosa with Onion Chutney

I don't like porridge oats at all. Many have tried to coax me to eat it, and I've tried, but it doesn't happen. Not wanting to miss out on the goodness of it all, I keep trying ways to make it edible for me. Cookies are one way. The other is this very simple dosa (crepe).

You'll need:
3/4th cup porridge oats
1/4 cup rice flour
1/4 cup wheat flour
salt to taste
About 2 cups of Water

Oil to cook

This makes the basic batter that should be easy enough to spread on the pan.

For topping, finely chop and mix into a separate bowl the following:
2-3 green chillies
1 onion (or spring onion with leaves)
some corriander
1 tbsp cumin seeds
1 inch ginger

Heat a flat pan on medium to high heat. Spread the batter with a ladle, and add some of the topping. With a spoon, pour some oil on the circumference. Keep an eye on the heat - turn it lower if the pan gets too hot. On medium heat, this doesn't need to be flipped over. Each should take about 3 minutes to cook.

Onion Chutney
Grind together:
1 onion
4-5 red chillies
1 tsp tamarind paste
2 inch fresh coconut (optional)
1/2 tsp salt 
Keep aside.

In a small wok, heat
2 tbsp oil

Once hot, add
1/2 tsp mustard seeds
5-6 curry leaves
1/4 tsp fenugreek seeds
1 tsp Black gram (urad dal)

Once they start to sizzle, add the onion paste and cook for 2 minutes.

Serve with warm dosas.

Chickpea Curry with Fries

This was a very easy and very quick dinner option for a day when I just didn't have the time or patience to cook. I used canned chickpeas, but if you've had the foresight to soak the some overnight, it doesn't take long to boil in the pressure cooker either.

For the potatoes:
2-3 small potatoes, sliced length ways (no need to peel the skin off)
1 tsp whole cumin 
1 tsp turmeric powder
1 tsp coriander powder
1 tsp dry mango powder 
1 tsp chilli powder (adjust to taste)
2-3 tsp salt (adjust to taste)
3-4 tbsp oil

Heat oil in a pan. When hot, add the cumin and let it cook till it sizzles. Add the potatoes and coat with the oil. Add the rest of the spices and cook on medium to high heat till potatoes are cooked. It takes about 10 minutes. Make sure they don't burn. Turn the heat down if it starts to stick to the bottom of the pan.

For the chickpeas:
1 can chickpeas, drained (or a handful of chickpeas soaked overnight, then boiled till soft)
1 red onion
1 tbsp ginger-garlic paste (or use 1tsp each of chopped fresh ginger and garlic)
2 tomatoes
2 green chilies, chopped
1 tsp whole cumin
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
2 tbsp oil
Coriander to garnish

In a hand-held chopper, blitz the onion and tomatoes separately. Keep aside.
Heat oil in a pan on medium to high heat. Add the cumin. Once it starts to sizzle, add the chilies and the ginger-garlic paste. Stir for about 30 seconds then add the onions. Once they start to turn golden, add the tomatoes and cook till the water evaporates. Add the dry spices and salt, and cook for another 2 minutes. Finally, add the chickpeas and mix till they're coated well in the curry.

To serve, place the chickpea curry in a bowl, top with the fries, and garnish with coriander. You can even add a splash of lemon juice. Serve with flat bread or rice.

Masala Rice

Entering the kitchen in the summer, or worse, humid monsoons is not something I look forward to. I keep looking for one-dish meals that are quick and easy to make. This rice was a desperate effort to finish with my cooking in 10 minutes...and it worked.

I already had some cooked rice...but it takes just 10 minutes to make it in the microwave if it's not ready.

In a hot saucepan:
4 tbsp oil
1 tsp cumin
2-3 crushed garlic
1 large onion

Once the onion starts to brown slightly, add

1 large chopped tomato and let it cook.

Once the liquid from the tomato had been absorbed, add
1tbsp coriander powder
1 tbsp cumin powder
1 tbsp chilli powder

Cook this for 2 minutes, then add
1 cup of chopped mix vegetables (carrots, peas, beans, cauliflower)

Let it cook for another 3-4 minutes then add 2 cups of cooked rice and seasoning.
Cover and leave for 5 minutes.

Top with some chopped fresh coriander.

Veg Stew - Kerala Style

I had never had Kerala stew till my sister had ordered some the other day. I was hooked. It felt especially good since I was coming down with a cold. It is also very easy to make.

Heat 2 tbsp vegetable oil (or coconut oil if you can handle it) in a pan

When hot, add the following:
4-5 black-peppercorns
3 cloves
1 brown cardamom (badi elaichi)
A few curry leaves
2 green chillies, slit

Then add
1 cup chopped mix veg (carrots, green beans, cauliflower, peas) - I used some frozen mix veg

When the vegetables are tender, add
2 cups of coconut milk
1 stick of cinnamon
Salt to taste

Bring to boil. If you want the stew to be lighter in consistency, then add some water. To make it thicker, add some cashew paste.

Garnish with chopped coriander, and serve with appams (or steamed dosas).

Mummy's Mustard Macchi

This is a fish curry dedicated to mustard lovers. Inspired by Bengali cuisine, this is Mummy's favourite fish recipe, loved by the entire family.

Ingredients

Any fresh water fish like Kingfish or Rohu - sliced 250 g

Turmeric powder - 1 tsp

Red Chilli Powder - 1 1/2 tsp

Mustard Seed black - 1 Tbs

Mustard Seed yellow - 2 Tbs

Tomato - 1 Large

Tempering

Red chilli - 1

Onion seed - 1/2 tsp

Bay Leaf - 1

Chilli Garlic Paste

Grind both in a mixer grinder:

Dry red chilli - 2

Garlic - 5 small cloves

Oil (preferably mustard oil)

Salt to taste

Green chilli - 1 slit in half

Coriander for garnish

Method

1. Wash the fish slices. Rub into the fish 1/2 tsp each of salt, turmeric powder and red chilli powder and 1 Tbs oil. Put in the fridge for 15 min to marinate.

2. Dry grind the mustard into a fine powder. Mix the powder with one cup warm water. Add 1/2 tsp salt. Put aside.

3. Grate the tomato.

4. Heat 8-10 Tbs of oil in a non-stick wok. When oil is smoking hot, fry the fish in batches. This should be on high heat. Cover the wok while frying. Be careful not to brown it too much, it should be a yellowish golden colour.

5. In the same oil on low-medium heat add the tempering ingredients and then the grated tomato. Add the garlic chilli paste. Keep stirring, don't burn the tomato. Also add 1 tsp Chilli powder, 1/2 tsp turmeric powder. Keep stirring until oil starts to separate.

6. Add the previously ground mustard powder mix. Check salt. Add roughly one glass water according to how you like your gravy. Don't make it too runny. Bring to boil and add the fried fish and the slit green chilli. Cook for 3-5 min.

7. Garnish with coriander leaves and serve with steamed rice.

Prawn Coconut Curry

This is a very easy and very delicious recipe that I make when I run out of ideas.


200 gms Prawns (de-veined and cleaned)
4-5 curry leaves
1tbsp cumin seeds
3 large tomatoes
5 cloves garlic
An inch of ginger
1/2 tsp turmeric powder
1tbsp chilli powder (optional)
200 mls coconut milk
1tbsp tamarind paste

Salt/pepper to taste
Oil to cook (approximately 1/4th cup)

Note: If you are using frozen prawns, soak them in boiling water till the pieces separate, then rinse out the water and use the prawns.

Puree the tomato with the ginger and garlic.

In a pan, heat the oil. Add the cumin seeds and wait till they sputter. Add the curry leaves.

After 30 seconds add the tomato puree and saute for about 3-4 minutes making sure it doesn't burn. Add the turmeric and chilli powders (if using) now and cook for another minute or 2.

Now add the coconut milk, tamarind paste, salt and pepper. Once it heats up, add the prawns. Cover and simmer for about 10 minutes.

Serve with rice and garnish with some coriander leaves.

Chicken / Mutton Biryani

This was made by Husband all by himself. It takes a while to get things together and prepare but the result is delicious. We usually order biryani from a restaurant we like, but it is usually too oily or too spicy for our liking. Making it at home lets us tweak it to our preference.

Chicken/Mutton Marinade:
750 gms Chicken or Mutton (either boneless or whole if you prefer. We used a mix of boneless and leg pieces)
Marinate it in:
Ginger Paste 1tsp
Garlic Paste 1tsp
Salt 1/2tsp
Chilli powder 2tbsp
Tumeric powder 1tsp
Garam Masala 2 tbsp
Few sprigs of mint and coriander leaves
1 onion
Yogurt 3/4cup (go up to a full cup to ensure that the chicken is fully coated and is not dry)
Juice of 1 lemon
Oil 1/4 cup

Mix it all in and let it rest overnight or if you dont have the time then for an hour in the fridge.

Rice:

Use 2 cups Basmati (long grain) rice and wash it 2-3 times in cold water to remove starch. Then soak it for about 30 minutes. Cook this in a wide bottom vessel and do not stir it. Let it rest.

In a small bowl, put a few strands of Saffron in 4 tbsps of water and let it soak.

Take another saucepan on a high flame and bring 10 cups of water to boil. Then put in the following and cook for a minute:

4 Whole cardamom  

3 cloves

1/2 tsp black cumin seeds

2 bay leaves

4 black peppercorns

4 tbsp salt

1tbsp oil/ghee

Now gently add the cooked rice to this spiced water and cook for another 5 minutes. Drain the water and set aside the rice and spice mix.

Putting it all together:

• Take a large wide-bottom vessel and put it on a high flame so it gets hot.
• Put in the entire marinaded chicken. Then add the rice on top. DO NOT mix. This will cook in layers.
• Top it up with 2 tbsp oil/ghee and the saffron water
• Seal the vessel with aluminium foil. Or if you have a lid, seal the edges with dough.
• Then take a flat plan and put that on a high flame burner. Once it is hot, reduce the heat to a minimum and place the vessel with the food on this.
• Cook for approximately 30-40 minutes, then turn off the heat and let it sit for 10 minutes.
• Open the container just before serving and mix the layers so that all the rice is covered with the chicken mixture.
• Top it up with some fried onions and coriander.
• Serve with raita.

Raita:

In 2 cups yogurt add finely chopped

1 onion

1 tomato

1 green chilli

Few sprigs of mint/coriander leaves

Salt to taste

Fish in Coconut Curry

I love simple curries with rice. It's a no nonsense meal that is easy to make and tastes great on its own without diluting the taste with accompaniments which is so common with Indian meals.

Here's what you need:
1 tsp mustard seeds
5-10 curry leaves
2-3 green chillies, slit
Some ginger & garlic (I prefer using them fresh instead of the packaged pastes) 
2 finely chopped onions
2 large tomatoes chopped (or pureed if you are fussy like me about bits of tomato in curries)
1 tsp turmeric
1 tsp tamarind paste or juice of 1 lemon
Chilli powder according to tolerance
Approx 300ml coconut milk
1/2 kg fish, sliced (I use Rawas - Indian Salmon or Surmai - King fish)
Salt/pepper to taste


Garnish
Chopped coriander 

Heat adequate oil in a pan and fry the mustard seeds with the curry leaves till they pop. Add the green chillies, onion and ginger/garlic. Cook till the onions are translucent. Add the turmeric and chilli powder and stir for about a minute. Add the rest of the ingredients all together and simmer for about 15-20 minutes till the fish is cooked

Serve with plain rice or naan