Featured post

Monday, 25 January 2021

Achari Keema Matar

 

          Keema Matar is a very popular dish in most of the Indian restaurants and Dhabas. They are served with naan, tandoori roti, kulcha, paratha, phulka, jeera rice or veg. pulao for a nice comfort meal. 

          However, I gave a slight twist to this recipe by adding some lime pickle to enhance the flavour of the dish & for a lingering achari flavour. It took the dish to a next level and turned out very yummy with a slight tang. So check out a step by step pictorial recipe to prepare it. 






  • 400 gms. chicken keema / mince, washed well & drained
  • 1/2 cup green peas (I used frozen ones)
  • 3 tbsp. oil
  • 2 bay leaves
  • 1" cinnamon 
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1 tsp. cumin seeds
  • 2 onion, chopped
  • 1 tbsp. ginger-garlic paste 
  • 1 tomato paste
  • 1-2 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1 tbsp. cumin powder-coriander powder
  • 1 tsp. garam masala powder
  • salt to taste 
  • 1 tsp. kasuri methi, crushed
  • 1-2 tsp. lime pickle
  • 2 green chilies
  • 1 tsp. coriander leaves, chopped






          Heat oil and temper with cumin seeds, bay leaves, cinnamon, cardamom and cloves. Sauté for a few seconds. 

          Add 1 chopped onion and stir fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Now add the keema and combine well. Cook on a high flame for 2-3 minutes. Add 1 cup water, salt, green peas and green chilies. Cover and cook till it is semi dry.

          Add the kasuri methi, pickle, remaining chopped onion and garam masala. Give it a stir and cook further for 2 minutes. 

          When done, garnish with coriander leaves and serve with naan, tandoori roti or kulcha for a nice comfort meal. 



                      Heat oil & temper with cumin seeds, bay leaves, cinnamon, cardamom 
                      and cloves. Sauté for a few seconds. 



                                 Add 1 chopped onion and stir fry till light brown. 



                     Add the ginger-garlic paste, tomato paste & all the dry spices mixed with 
                     some water. 



                                  Sauté till the oil separates.



                       Add the keema & combine well. Cook on a high flame for 2-3 minutes. 



                   Add 1 cup water, salt, green peas & green chilies. Cover & cook till almost dry.



                   Add kasuri methi, pickle, remaining chopped onion & garam masala. Give 
                   it a stir and cook further for 2 minutes. 


                                 When done, garnish with coriander leaves.





                             Serve with naan, tandoori roti or kulcha for a nice comfort meal. 









Sunday, 24 January 2021

Dahi Baingan (Eggplant in Yoghurt Gravy)

 

              This is one of my quick fix recipe where I cooked the eggplants in a yoghurt based gravy. Very simple to prepare, it tastes absolutely yummy. It is truly a vegetarian delight with no onion, garlic or ginger involved. You can enjoy it with any form of rice or Indian bread. 







  • 3-4 long eggplants, cut lengthwise of 1"
  • 3 tbsp. oil
  • 2-3 cardamoms
  • 1" cinnamon stick
  • 3-4 cloves
  • 1/4 tsp. asafoetida (hing)
  • 1 tsp. cumin seeds
  • 1 tbsp. coriander powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 3/4 cup yoghurt
  • 2 tsp. roasted chickpea flour
  • 2 green chilies, slit
  • 1 tsp. coriander leaves, chopped


          Heat 2 tbsp. oil in a pan and stir fry the eggplants till light brown. Drain and keep aside. Whisk together yoghurt and the roasted chick pea flour well and keep aside.

          Add remaining oil and temper with cumin seeds, cinnamon, cardamoms, cloves and asafoetida. Sauté for a few seconds. 

          Add all the dry spices and give it a stir. Then add the yoghurt mix, green chilies and the sautéed eggplants. 

          Mix everything well and keep stirring continuously on a medium flame till the gravy thickens to a desired consistency

         Transfer to a serving bowl and garnish with coriander leaves. Relish with steamed rice, jeera rice, pulao, paratha, poori or chapatti.












Friday, 22 January 2021

Bisi Bele Bath (Rice-Lentil Porridge - Karnataka style)


          This is a traditional rice & lentil dish / porridge / khichdi from the South Indian state of Karnataka. It is very nutritious and healthy as it has the goodness of mixed veggies, lentils and rice. It is commonly prepared in every household and is generally enjoyed for breakfast. So it is a balanced first meal of the day. However it can also be served for lunch.

          I have used brown rice in this recipe, but it is purely optional. The taste and the flavour of this dish comes from the special homemade Bisi Bele Bath masala and the tempering that is poured on the end product. It is a one-pot meal which is relished with papad / chips and any pickle of your choice. So check out the step by step pictorial recipe to prepare it.





          This one-pot wonder is just perfect when you want something quick and easy to prepare.
There are various methods of preparing it. Some prefer to pressure cook the rice and dal at one go. 

          Others cook them separately and then incorporate it with the boiled veggies, ground spice mix, followed by the tempering. You can also add any veggies of your choice and those that are easily available in your kitchen. 

          Any leftover rice and boiled lentil can be quickly turned into this flavorful rice preparation, to be relished as a comfort meal with papad and pickles. 




  • 1 cup brown rice
  • 1/2 cup tuvar dal (pigeon pea lentil)
  • 2 tbsp. oil
  • 1 sprig curry leaves
  • 1 onion, chopped
  • 1 tsp. ginger, chopped
  • 1-2 green chilies, chopped
  • 2 tbsp. peanuts / cashew nuts
  • 1 tomato, chopped
  • 2 cups chopped veggies (beans, carrots, peas, eggplants, potatoes, etc.)
  • 3-4 tbsp. bisi bele bath masala (Recipe given below)
  • salt to taste
  • 1/2 cup tamarind pulp


Tempering - 

  • 1 tbsp. ghee
  • 1 tsp. mustard seeds
  • 1 sprig curry leaves
  • 1 dry red chili
  • 1 tsp. coriander leaves to garnish
  • extra ghee to serve 






           Soak the rice and tuvar dal for an hour. Pressure cook the dal in 1 cup water for 4-5 whistles. Keep aside. Cook the brown rice in enough water till done. Drain and keep aside. 

          Add 1 cup water to the veggies and pressure cook for one whistle. Heat 1 tbsp. oil and sauté the eggplants till light brown. Drain and keep aside. 

         Add 1 tbsp. oil and fry the onion, ginger, curry leaves and green chilies till light brown. Add the chopped tomatoes and peanuts. Cook, covered, till it is mashed.

          Now add the boiled dal, followed by the cooked rice, boiled veggies, sautéed eggplant, tamarind pulp, ground spice powder and salt. Simmer for 5-10 minutes on a low flame.

          Adjust the water. The consistency should be that of khichdi / porridge. When done, transfer to a serving dish.

          For the tempering - Heat the ghee in a pan and temper with dry red chili and mustard seeds. After it stops spluttering add curry leaves and sauté for a few seconds. 

          Switch off the flame and pour this tempering over the prepared Bisi Bele Bath. Garnish with coriander leaves and drizzle some ghee. Serve hot with papad / chips and pickle.




Bisi Bele Bath Masala (Spice Mix)


  • 6-7 dry red chilies
  • 2 tbsp. coriander seeds
  • 1 tbsp. cumin seeds
  • 1/2 tsp. fenugreek seeds
  • 1 tsp. mustard seeds
  • 2 tbsp. desiccated coconut
  • 2 tbsp. urad dal (split black gram)
  • 2 tbsp. chana dal (Bengal Gram)
  • 2" cinnamon stick
  • 5-6 green cardamoms
  • 8-10 cloves
  • pinch of salt






          In a pan dry roast all the above mentioned ingredients for 1-2 minutes or till you get a nice aroma. Switch off the flame and keep stirring for another minute.

          Transfer to a plate and allow it to cool. Then grind to a fine powder and store in an air tight container.



                 Dry roast all the mentioned ingredients till you get a nice aroma. When cool,
                 grind to a fine powder & store in an air tight container.



                          Cook the brown rice in enough water till done. Drain & keep aside. 



Pressure cook the dal in 1 cup water for 4-5 whistles. 



                           Add 1 cup water to the veggies and pressure cook for one whistle.



                    Heat 1 tbsp. oil & sauté the eggplants till light brown. Drain & keep aside. 



Add 1 tbsp. oil & fry onion, ginger, curry leaves & green chilies till light brown.



 Add chopped tomatoes & peanuts. Cook, covered till it is mashed.



                                 Add the boiled dal, followed by the cooked rice, 



                                  boiled veggies, sautéed eggplants



                                  ground spice powder, 



                              salt & tamarind pulp. Simmer for 5-10 minutes on a low flame.



                       Heat the ghee in a pan & temper with dry red chili & mustard seeds.
                       After it stops spluttering add curry leaves & sauté for a few seconds. 

          

                                  Pour this tempering over the prepared Bisi Bele Bath.


                    Garnish with coriander leaves & ghee. Serve with papad / chips & pickle.








Stuffed Chili Pepper Fritters / Pakora

 

           Tea time without any fried snack is worthless. One can't resist the temptation of deep fried  fritters. A bowl of hot and crispy pakoras are anytime welcome. So here are some easy to make small chili pepper fritters, that are stuffed with some basic ingredients and batter fried to perfection. 

          These crispy treats are just perfect with your evening cuppa. They are also ideal as appetizers and can be enjoyed with sauce or chutney / dip of your choice. I stuffed them with some ground peanuts, sesame seeds, roasted chana dal, tamarind paste and seasonings. They did turn out real yummy. So check out the step by step pictorial recipe to prepare it.     






  • 10-12 small size fresh red / green chili peppers
  • 3 tbsp. peanuts
  • 2 tbsp. sesame seeds
  • 2 tbsp. roasted chana dal (Bengal gram)
  • 1 tsp. tamarind paste
  • salt to taste
  • 1/2 tsp. pepper powder
  • oil to deep fry 
Batter - 
  • 1 cup besan (gram flour)
  • salt to taste
  • pinch of soda bicarb
  • 1 tsp. kasuri methi (crushed)
  • 1/4 tsp. turmeric powder








         Wash the chilies and slit them lengthwise. Scoop out the seeds, if any, with a small spoon. Smear them with salt and lemon juice and keep aside for 10-15 minutes. 

          Make a thick batter with besan, salt, soda bicarb, kasuri methi, turmeric powder and required quantity of water. Set aside.

          For the filling, roast the peanuts and sesame seeds till light brown. Cool and grind along with the roasted chana dal, tamarind paste, salt, pepper powder and little water into a thick paste.

          Fill this stuffing in the slit chilies. Heat oil in a pan. Dip the chilies in the batter and deep fry them to a golden colour. 

          Let the flame be low in the entire process. Drain on a kitchen towel and serve hot with sauce or any chutney/ dip.




                     Wash the chilies & slit them lengthwise. Scoop out seeds, if any and smear
                     them with salt & lemon juice. Keep aside for 10-15 minutes. 



                      For the filling, roast the peanuts & sesame seeds till light brown. Cool 
                      & grind along with the roasted chana dal, tamarind paste, salt, pepper
                      powder & little water into a thick paste.



                                   Fill this stuffing in each of the slit chilies. 



                     Make a thick batter with besan, salt, soda bicarb, kasuri methi, turmeric 
                     powder and required quantity of water. Set aside.






                    Heat oil & Dip the chilies in the batter. Deep fry them to a golden colour. 



                                   Drain on a kitchen towel.






                                 Serve hot with sauce or any chutney/ dip.

















Thursday, 14 January 2021

Tahchin (Persian Saffron Rice Cake)

 

          Tahchin is an exotic and a classic Persian Rice Cake that can be pan cooked or baked. So this is the former version. This elegant dish is prepared during special occasions, where it is usually the centerpiece. The bottom crust known as Tahdig is the most important part of this cuisine.

           It consists of basically rice, yoghurt, egg, saffron and chicken that is cooked in dum and gently inverted on a serving platter. It is then beautifully garnished with barberries, chopped pistachios and almonds. So check out the step by step pictorial recipe to prepare this one-pot wonder. 

        





           Tahchin is traditionally made in a non-stick pan / pot and cooked on a low flame till you get a nice crisp crust at the bottom. It is all about layering saffron rice at the bottom, followed by shredded chicken and then another layer of rice. 




          The presentation is the focal point in this recipe. Barberries, a sour dried fruit available in all Middle Eastern outlets is an integral ingredient in this recipe. But in the absence of it, you can substitute with dried cranberries. It is light on the tummy and is simply out of the world with a nice aromatic saffron flavour.






  • 1 cup Basmati rice, soaked with 2 tbsp. salt for an hour
  • 1-2 chicken breast
  • 1 onion, chopped
  • 1-2 garlic cloves, chopped (opt)
  • salt to taste 
  • 1/2 tsp. each turmeric powder, pepper powder & coriander powder
  • 1/4 cup barberries
  • 1 tsp. sugar 
  • 1 cup yoghurt
  • 1 egg
  • 2 pinches of saffron soaked in 1/4 cup water
  • 1 tbsp. rose water
  • 6 tbsp. olive oil 
  • 3-4 tbsp. butter 
  • 1 tbsp. chopped pistachios 
  • 1 tbsp. chopped almonds



          Boil the chicken in 2 cups water along with a pinch of salt, turmeric powder and pepper powder till tender. (Alternatively you can pressure cook for 2-3 whistles). Drain and shred them when cool.

          Cook the rice in sufficient water till done. Drain and keep aside. In a bowl, whisk together yoghurt, egg, half of the saffron water, 2 tbsp. oil and rose water. Add half of the rice to the yoghurt mix and mix well. Cover and set aside for 5-10 minutes.

          Heat 2 tbsp. oil and sauté the onion and garlic till light brown. Add the shredded chicken, salt to taste, turmeric powder, coriander powder and pepper powder. Mix everything well and cook for 1-2 minutes. Add half of the barberries. Give it a stir and keep aside. 

          Add half of the butter and stir fry the barberries along with the sugar and little water. Keep aside. 

          Heat remaining oil in a non-stick pan and layer the yogurt rice first and press it down. Now arrange the cooked chicken over it and finally layer the remaining rice. 

          Drizzle the remaining saffron water and butter. Cover with a foil and cook on a low flame for 20-25 minutes or till you get a nice crisp crust at the bottom.

          Switch off the flame and let it remain as it is for 5-10 minutes. Now place a plate over it and gently flip it over. Garnish with barberries, chopped pistachios and almonds. Serve as it is, with salad or spiced yoghurt for a nice comfort meal.




                                  The Shredded Chicken.



                                 Heat 2 tbsp. oil & sauté the onion & garlic till light brown. 



                      Add shredded chicken, salt to taste, turmeric powder, coriander powder 
                      and pepper powder. Mix everything well & cook for 1-2 minutes. 



Add half of the barberries. Give it a stir and keep aside.        



Whisk the yoghurt, egg, half of the saffron water, 2 tbsp. oil & rose water. 



Add half of the rice to the yoghurt mix and stir well. 



Add half of the butter and stir fry the barberries along with
 the sugar and little of the saffron water. Keep aside. 



                             Heat remaining oil in a non-stick pan and layer the yogurt rice. 
                             Sprinkle some pepper powder and press it down.



Arrange the cooked chicken over it.



    Then layer the remaining rice. Drizzle remaining saffron water & butter.



                      Cover with a foil & cook on a low flame for 20-25 minutes or till you get
                      a nice crust at the bottom.



                                 Place a plate over it and gently flip it over. 



                                 Garnish with barberries, chopped pistachios and almonds.



                         Serve as it is, with salad or spiced yoghurt for a nice comfort meal.
















Related Posts Plugin for WordPress, Blogger...