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Saturday, 30 April 2016

Bharwan Baingan (Stuffed Eggplant Curry)


          This is an amazing side dish where baby eggplants are slit and stuffed with some aromatic spice mix and then slow cooked to perfection. Non Eggplant lovers too will simply love this preparation. Enjoy it with parathas or chapattis or as a side dish with curd-rice, sambar rice, jeera rice or a simple dal-chawal. So check the step by step pictorial recipe to prepare it.








  • 10-12 small eggplants. slit in the center
  • 2 tbsp. fresh grated coconut
  • 3 tbsp. fried peanuts, ground
  • salt to taste
  • handful of coriander leaves, chopped (for the stuffing)
  • 1-2 tbsp. red chili flakes
  • 1 tbsp. roasted coriander-cumin powder
  • 1 tsp. lime juice
  • 1 tsp. toasted sesame seeds
  • 2 tbsp. oil
  • 2 tbsp. coriander leaves to garnish






          In a bowl, combine together all the above mentioned ingredients (except eggplants and oil) with some water to form a paste.

          Now stuff it in all the slit eggplants and keep aside. Heat oil in a pan and carefully place them on it and sprinkle some salt over it.

          Cover and cook on a low flame by turning them with a spoon / fork at intervals. Sprinkle water too as and when needed. 

          When the eggplants turns soft and are cooked, switch off the flame and gently transfer them to a serving dish. Garnish with coriander leaves and serve as a side dish with either rice or chapattis.






                     Combine all the ingredients (except eggplants and oil) with some water to 
                      form a paste.




                                Slit the eggplants.




                               Now stuff it in all the slit eggplants.




                               Heat oil & place them on it and sprinkle some salt over it.





                   Cover & cook by turning them at intervals. Sprinkle water when needed. 





                            Garnish with coriander leaves & serve with rice or chapattis.















Chatpata Kathal Do Pyaza (Raw Jackfruit Curry)


          This is an easy and simple kathal preparation with lots of onions in it. Hence the name Do Pyaza. It is on the dry side and I made it spicy and tangy as that's the way I like it. It is a perfect side dish with either rice, parathas or chapatis. So check the step by step pictorial recipe to prepare it.






  • 1 small raw jack fruit, cleaned & cut into big chunks
  • 3 tbsp. oil
  • 1 tsp. cumin seeds
  • 1/4 tsp. asafoetida (hing)
  • 1-2 onion, chopped
  • 1 onion, sliced
  • 1 tsp. garlic cloves, chopped
  • 1 tsp. ginger, chopped
  • 1-2 green chilies, chopped
  • 1 tsp. tomato paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tsp. red chili flakes
  • 1 tsp. garam masala powder
  • 1 tbsp. lime juice 
  • 2 tbsp. coriander leaves, chopped





         Pressure cook the Kathal (jackfruit) in sufficient water with 1 tsp. oil for 5-6 whistles. Chop into small pieces and keep aside.

         Heat 1 tbsp. oil and lightly fry the jackfruit pieces. Keep aside. Heat remaining oil and temper with cumin seeds and asafoetida. Saute for a few seconds.

          Add the onion, garlic, ginger and green chilies. Fry on a low flame till light brown. Add the tomato paste and mix well.

         Now add the boiled jackfruit, sliced onion and all the dry spices. Keep frying for 2-3 minutes. 

          When done, add lime juice and coriander leaves and give it a stir. Serve as a side dish with either rice or chapattis.





Take one small raw jackfruit.



Discard the skin and cut them in big chunks.



                   Pressure cook Kathal in sufficient water with 1 tsp. oil for 5-6 whistles. 




After it is boiled.



                                Chop into small pieces and keep aside.



                             Heat 1 tbsp. oil & lightly fry the jackfruit pieces. Keep aside. 



Heat remaining oil & temper with cumin seeds and asafoetida. 
  Saute for a few seconds. Add the onion, ginger, garlic and green 
chilies. Fry till light brown.



Add the tomato paste and mix well.



      Add the boiled jackfruit, sliced onion & all the dry spices. 
 Keep frying for 2-3 minutes. 




                           When done, add lime juice & coriander leaves and give it a stir.
                          



                                Serve as a side dish with either rice or chapatis.













Chettinad Masala / Spice Mix


          This is the basic aromatic masala / spice mix to prepare any Chettinad recipes. Known for its hot and spicy dish, they are extremely delicious and can be had with both rice and any Indian flat bread. All the spices mentioned below are first dry roasted and then ground to a fine powder. This is then stored in air tight containers for later use. 





  • 2-3 tbsp. coriander seeds
  • 8-10 dry red chilies
  • 2-3 green cardamoms
  • 1" cinnamon
  • 5-6 cloves
  • 1 tbsp. cumin seeds
  • 2 tbsp. fresh grated coconut
  • 1 javitri
  • 1 tbsp. stone flower
  • 2 marathi moggu
  • 1 star anise
  • 1/4 tsp. fenugreek seeds
  • 1/2 tsp. pepper corns
  • 1 tbsp. fennel seeds





           Dry roast the coconut first till light brown. Then add rest of the ingredients and saute for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine powder and store in an air tight container.






















Lemon Flavoured Chettinad Mutton Chukka (Dry Mutton Curry - South Indian Style)


          Chettinad cuisine is known for its hot and spicy dishes. One of them is the Mutton Chukka, which is a traditional mutton curry cooked in the Chettinad style. Chukka means dry and the mutton is cooked with a wide array of spices, the most important being the special homemade Chettinad spice powder.

          Today I gave a twist to it by adding some kaffir lime leaves. This gave a slight refreshing lemony aroma to the dish. This yummy preparation can be enjoyed with either plain steamed rice, plain Biryani, jeera rice, dosa, appam, parathas or any Indian bread. So check the step by step pictorial recipe to prepare it.








  • 400 gms mutton on bones, cubed
  • few kaffir lime leaves
  • 2-3 tbsp. oil
  • 2 onions, chopped
  • 1 sprig curry leaves
  • 1 tsp. ginger-garlic paste
  • 1 tbsp. tomato paste
  • 1 tsp. tamarind paste
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 2 tbsp. chettinad spice
  • 1 onion, sliced
  • 10-12 roasted cashews


Chettinad Spice Mix-


  • 2-3 tbsp. coriander seeds
  • 8-10 dry red chilies
  • 2-3 green cardamoms
  • 1" cinnamon
  • 5-6 cloves
  • 1 tbsp. cumin seeds
  • 2 tbsp. fresh grated coconut
  • 1 javitri
  • 1 tbsp. stone flower
  • 2 marathi moggu
  • 1 star anise
  • 1/4 tsp. fenugreek seeds
  • 1/2 tsp. pepper corns
  • 1 tbsp. fennel seeds




          Dry roast the coconut first till light brown. Then add rest of the ingredients and saute for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine powder and store in an air tight container.







          Pressure cook the mutton in 1 cup water and the lime leaves for 20 minutes on a low flame after the first whistle. Discard the leaves and separate the mutton from the stock. keep aside.

          Heat oil in a pan and fry the chopped onions and the curry leaves. Then add the ginger-garlic paste, tomato paste and tamarind paste mixed with 1/4 cup water.

          Saute till the oil separates. Add the turmeric powder and the chettinad powder. Give it a stir and then add the boiled and drained mutton, 1/2 cup of the stock, sliced onion and the cashews.

          Mix well and simmer for 2-3 minutes or till the gravy turns thick. Serve as desired, either with any form of rice preparation or Indian bread.






                               Heat oil & fry the chopped onions and the curry leaves. 





                             Then add ginger-garlic paste, tomato paste & tamarind paste.
                



                              Add turmeric powder & the Chettinad powder. Give it a stir.





                                Then add the boiled and drained mutton,




                         1/2 cup of the stock, sliced onion & cashews. Simmer for 2-3 minutes 
                         or till the gravy turns thick. 



                         Serve as desired, either with any form of rice preparation or Indian bread.













Friday, 29 April 2016

Lemony Rajma Mutton Masala


           For all the Rajma lovers, How about pairing it with Mutton for a non-veg. version?  I tried it for the first time and it turned out simply yummy. And to make it more aromatic, drop in some kaffir lime leaves for a refreshing lemony flavour. 

          Enjoy it with plain steamed rice, jeera rice, pulao, Kuska Biryani, naan, tandoori roti or chapati. I am sure it will go very well with appam, dosa or idiyappam too. So check the step by step pictorial recipe to prepare it.





  • 1 cup rajma, soaked overnight
  • 300 gms. mutton on bones, cubed
  • few kaffir lime leaves
  • 1 potato, boiled & cubed
  • 2-3 tbsp. oil
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1-2 dry red chilies
  • 1-2 bay leaves
  • 1 onion, chopped
  • 1-2 fresh red chilies, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. red chili powder or to taste
  • 1/2 tsp. garam masala powder
  • 1 tsp. ghee






          Pressure cook the mutton in one cup water and the kaffir lime leaves for 20 minutes on a low flame after the first whistle. When done, discard the lime leaves and keep aside.

          Pressure cook the soaked rajma too in 2 cups water for 5-7 minutes on a low flame after the fist whistle. Keep aside.

          Heat oil in a pan and fry the potatoes lightly. Drain and keep aside. Temper the same oil with the cinnamon, cardamoms, cloves, bay leaves and dry red chili. Saute for a few seconds.

          Add the onion and fresh red chilies. Fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with 1/4 cup water.

         Fry till the oil separates. Add the fried potatoes, boiled mutton and boiled rajma. Adjust water accordingly. Cover and simmer for 4-5 minutes on a medium flame. 

         When done, add ghee and give it a mix. Serve as a side dish with plain steamed rice, plain Biryani, pulao, jeera rice, naan, tandoori roti or with chapatis.





                 Pressure cook mutton & kaffir lime leaves in 1 cup water for 20 minutes on
                 a low flame after the first whistle. 




                                When done, discard the lime leaves and keep aside.




                                Heat oil in a pan and fry the potatoes lightly.




                Temper the same oil with the cinnamon, cardamoms, cloves, bay leaves & dry 
                 red chili. Saute for a few seconds.




                               Add the onion and fresh red chilies. Fry till light brown. 




              Add ginger-garlic paste, tomato paste & all the dry spices mixed with 1/4 cup
               water. Fry till the oil separates. 





                Add fried potatoes, boiled mutton & boiled rajma. Adjust water accordingly. 




                               Cover and simmer for 4-5 minutes on a medium flame. 



                 When done, add ghee & give it a mix. Serve as a side dish with plain steamed 
                 rice, plain Biryani, pulao, jeera rice, naan, tandoori roti or with chapattis.














Methi Missi Roti (Flat Bread with Fenugreek Leaves)


          This is a very easy, simple and a traditional roti that is very popular in Punjab and Rajasthan. It is generally prepared with whole wheat flour, combined with besan, chopped fenugreek leaves, onion, green chillies, yoghurt and other dry spices. 

          Very tasty and equally nutritious, they can be relished anytime of the day with either yoghurt, pickles or just plain butter. They are an ideal lunch box meal too. So check the step by step pictorial recipe to prepare it.





  • 2 cups whole wheat flour
  • 1/2 cup roasted chickpea flour / besan
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili flakes
  • 1 tsp. carom seeds (ajwain)
  • 1/2 tsp. cumin powder
  • 1/2 tsp. coriander powder
  • 1/4 tsp. asafoetida
  • 1/4 tsp. baking soda
  • 1 tbsp. oil to knead
  • 2 cups chopped fenugreek leaves
  • 1 onion, chopped
  • 1-2 green chilies, chopped
  • 2 tbsp. yoghurt
  • oil to shallow fry





          In a bowl take all the ingredients (except oil to shallow fry) and mix everything well. Add required quantity of water, little at a time and knead into a soft dough. Cover and keep aside for 30 minutes.

          Divide the dough into equal portions (I could make 9 rotis out of it). Take each portion and roll out into a circle by dusting some flour. 

          Heat 1 tsp. oil in a tawa / griddle and shallow fry the chapattis one at a time till they are well fried on both sides. Brush some more oil if required.

          Fry the remaining rotis in the similar way and serve them hot with either yoghurt, pickle or butter.






                                Mix all the ingredients (except oil to shallow fry).




                Add water, little at a time & knead into a soft dough. Keep aside for 30 min.




                 Divide the dough into equal portions. Take each portion & roll out into a 
                 circle by dusting some flour. 








                  Heat 1 tsp. oil in a tawa & fry the chapattis, one at a time till they are well 
                  fried on both sides. 




                                Serve them hot with either yoghurt, pickle or butter.














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