Friday, June 26, 2015

Murg Methi Malai

A flavorful and fragrant chicken entree .

Here is what you need
1 lb chicken breast cut into cubes
1 medium onion , pureed in the mixer 
4 medium Roma tomatoes , finely chopped
1 tbsp ghee 
1 tsp ginger paste 
1 tsp garlic paste
1/2 cup Kasuri methi soaked in warm water for 10 mins
2 tsp red chili powder
1/4 tap white pepper powder ( can substitute for black pepper )
1 tsp coriander powder
1 tsp jeera powder 
1 tsp garam masala 
1/2 tsp turmeric powder
1/2 cup greek yogurt 
A few cashewnuts soaked in water . 
Salt to taste 

1. Marinate the chicken with greek yogurt , 1 tsp red chilli powder , ginger garlic paste and garam masala for atleast 2 hours 
2. In a non stick pan , heat Ghee and add the onion paste. Saute well and cook on low flame till the onions become light brown in color
3. Add the finely chopped tomatoes and saute well. Cool until soft .
4. Drain  the water from Kasuri methi and add the Kasuri methi to it. This will
Ensure that the bitter taste of Kasuri methi is gone. Add the remaining spices .
5. Add the marinated chicken and saute well.
6. Add 1.5 cup of water and cook on low until the chicken is fully cooked and tender.
7. Blend the cashews into a fine paste and add to the chicken.
8. Add salt to taste .
9 . Garnish with finely chopped fresh cilantro and serve hot with rotis / naan / steamed rice . 

Goda Sheera

Whenever I made fresh Ghee at home , I cannot stop myself from making Goda Sheera , just because it requires a lot of ghee. My mom makes the best sheera. Soft yet not mushy. I have been following her recipe and it has never failed.

Here is what you need-
1 cup Course Sooji/ Rava
1 cup granulated sugar
3/4 cup Ghee , melted
1.5 cup Milk
1 Cup Water
A few Saffron strands
1 tsp Cardamom
A pinch of Nutmeg
A pinch of Salt

1. In a heavy bottom vessel , heat ghee and add the rava.
2. Roast on  medium high for 2 mins and then reduce the heat to low.
3. Roast the rava for about 15 mins or until you can smell roasted rava ( You might not get the smell, ask others in the house if they can smell it )
4. Set aside
5. Boil water and milk together,
6. Put the roasted rava back on the flame and add saffron , cardamom and nutmeg. mix well.
7. Add the hot milk + water mixture. Carefully mix , the mixture will froth after you add the liquid. . Keep mixing or else you may have a few lumps.
8. Once the mixture has absorbed all the liquid , add the sugar .Mix until the sugar dissolves. The sheera will look a bit liquidy. Add some chopped nuts if you wish
9. Cover the vessel and cook on low flame for a good 10-12 mins , mixing the sheera after a few intervals to avoid sticking to the bottom.
10. Now the sheera is ready to enjoy.

Tuesday, June 23, 2015

Mushroom Matar Masala

My variation on the classic punjabi Mushroom Matar Masala . I add a secret ingredient which gives the dish a distinct tomatoee  (if at all that word exists ) flavor

Here is what you need 
1 large onion finely chopped
3 large Roma Tomatoes chopped
1 cup frozen peas
8 oz mushrooms . sliced
1 Ginger Garlic Paste  
2 tsp red chilli powder
1 tsp Coriander powder
1 tsp Jeera Powder 
1 tsp Pav Bhaji Masala
1 tbsp Tomato Ketchup ( My secret ingredient)
Salt to taste 
Chopped Coriander

Here is how you make it :

1. In a non stick pan , heat 1 tsp oil and 2 tsp ghee.
2. Add the onions  and sauté well. Cook the onions until they turn light brown . This step requires some patience . It takes about 15 mins on low flame. 
3. Add the ginger garlic paste and cook again,
4. Add the tomatoes and sauté well. Cook well again for 5 mins on medium flame. 
5. Now add the dry masalas and sauté.
6. Add the mushrooms and peas and mix well. 
7.Add 2 cups water and cook covered for 10 mins or until the mushrooms are soft and cooked. 
8. Now add salt and ketchup and mix. Adding ketchup gives a nice tomatoee flavor and a nice red color. 
9. Garnish with chopped coriander and serve with Rotis or rice. 

Burnt Garlic Lemon Coriander Soup

A simple , soothing , delectable soup.

What you need
For the stock :
6 cups water
1/2 roughy chopped onion
1 cup roughly chopped carrot
1/2 cup chopped celery sticks
1/2 cup chopped lemon grass
1 cup roughly chopped coriander

In a stockpot , add water and the rest of the ingredients and boil for 15 mins.
Cool for a bit and then remove the veggies by straining the water. The water is the stock you need.

For the Soup:
4 cups stock
1 cup sliced mushrooms
1 cup diced mixed vegetables ( carrots /french beans/peas)
Juice of 1 Lemon
Salt and White pepper to taste
Chopped Spring onions
Chopped Coriander
Burnt Garlic ( Fry chopped garlic in oil until they turn dark brown)

In a stock pot , add the vegetable stock . Once it comes to a boil , add the mixed veggies  and mushrooms. Cook until soft. Add salt and white pepper to taste . Add juice of 1 lemon and switch off the flame.
Add the spring onions , coriander and 1 tsp burnt garlic just before serving the soup.

Wednesday, June 17, 2015

Sodyachi Khichadi / Dried Shrimps Pulao

Sode or Dried Shrimps is greatly savored by many fish lovers.They are  shrimps / prawns  which are dried in the sun . They have a distinct fishy smell .
Sodyachi Khichadi is a very famous CKP delicacy .

Ingredients :
1 cup Sona Masuri Rice  , washed and set aside
1/2 cup Dried Shrimps , washed
1/2 cup cubed potato
1/2 cup sliced onions
3 cups boiling water
1 cup Malvani Masala Paste :- 1 small onion sliced
                                                 1/4 cup freshly grated coconut
                                                 1/4 cup dried coconut flakes
                                                  2 tsp Malvani Masala or 2 tsp red chilli powder + 1 tsp Garam Masala

Recipe -
1. For the Masala Paste , heat 2 tbsp  oil , in a frying pan .Add the sliced onions and sauté until brown . Add the  coconut and sauté until they change color to light brown .Add the masala powder.
Cool and grind to a fine paste

2, In a pressure , add 1 tbsp oil and add the sliced onions . Cook until translucent.
3. Add the cubed potatoes and dried shrimps and  sauté
4. Add the washed rice and mix well. Saute for 1 min.
5. Now add the masala paste and 3 cups boiling water,
6. Add salt to taste .
7. Cook on medium for 2 whistles and then on low for 5 mins.
8. Serve with Sol Kadhi