RAJASTHANI BANJARA GOSHT
As the name suggests, this recipe is very common amongst the Banjaras of Rajasthan. Simple mutton curry with basic spices makes a delightful & heartwarming meal.
- 1/2 kg Mutton on bone
- 2 medium size onion, sliced
- 1/4 cup oil/ Ghee
- Garlic Cloves 10
- GInger 1 inch
- Dry red chillies 2-3 (i have used spicy ones)
- Coriander seeds 1 teaspoon
- Cumin seeds 1 teaspoon
- Black Pepper corns 1 teaspoon
- Cloves 1 teaspoon
- Green Cardamom 3
- Bay Leaves 2
- 1 inch Cinnamon stick
- Curd 100gms
- Tumeric powder 1/2 teaspoon
- Coriander powder 1 tablespoon
- Garam Masala powder 1 teaspoon
- Salt as per taste
- Wash clean the mutton pieces &put them in pressure cooker
- To this add 1 teaspoon salt, 1/2 teaspoon turmeric powder & 1 cup warm water. Pressure cook for 4 whistles on a medium flame
- Dry roast coriander seeds, cumin seeds, black pepper & cloves.
- Coarsely pound pound these roasted spices along with ginger, garlic & dry red chilli.
- Heat oil in a pan & add green cardamom, bay leaves & cinnamon stick. Allow them to crackle
- Next add the sliced onions & saute until they turn golden.
- Now add the coarse spice mix and saute for a minute
- Add the mutton pieces to this. Do not discard the mutton stock.
- Also add 1/4 teaspoon turmeric powder, 1 teaspoon coriander powder & 1 teaspoon garam masala
- Saute this for 1-2 minutes.
- Add the mutton stock & 1 cup warm water. Simmer this for 10 minutes on a low flame
- Finally add the curd and cook until the gravy thickens.
- Serve with jawari bhakri & rice.
MUSHROOM MALAI MASALA
An easy-peasy creamy Mushroom curry that goes from pan to plate in 15 minutes.
Step by step Video link
- 200 gms button mushroom, wash &roughly chop
- 1 medium onion,sliced
- 1 medium tomato,chopped
- 1 tsp ginger garlic paste
- 1 tsp green chilly paste
- 8-10 curry leaves
- 1/2 tsp jeera
- 2 tbsp fresh cream
- 1 tbsp mayonnaise(optional)
- Salt as needed
- 1 tbsp oil
- Heat 1 tbsp oil in a pan.
- Add cumin seeds, allow them to crackle
- Add curry leaves & let it splutter.
- Add ginger garlic paste. Saute for half minute.
- Now add sliced onions. Saute until they start turning pink.
- Next add the tomato. Saute on high flame for 2 minutes
- Add 1/4tsp salt. Cook until tomatoes become soft.
- Now add the chopped mushrooms.
- Lower the flame & cook till mushrooms are done.
- When mushrooms are done, add green chilli paste & saute for half minute.
- Add 4 tablespoon water & fresh cream. Bring it to a boil.
- Lastly add the mayonnaise & cook for 1 minute.
- Serve hot with phulka.
Paneer Lababdar is commonly found in all restaurant menus. Ideally this is made with a smooth gravy, just like our makhani gravy. But this time i decided to twist it a bit. Used chunky base for gravy & it turned out just perfect. Mr. Betterhalf said, ‘this tastes exactly like the paneer we order at Dhabas.’ So call it Dhaba style paneer or Paneer Lababdar.
Here’s my recipe
- 250gms paneer, cut in 1 inch cubes
- 1 large onion, grated
- 1 medium tomato, grated
- 4 cloves garlic, finely chopped
- 1/2 inch ginger, finely chopped
- 2 green chillies, roughly chopped
- 1 tablespoon kashmiri red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon Kitchen king masala powder
- 1 teaspoon salt or as per taste
- 2 tablespoon oil
- 2 tablespoon butter
- 12-15 cashewnuts, roasted & powdered
- 1 tablespoon kasuri methi, roasted & crush with hands before adding
- 3 tablespoon fresh cream
- 1 teaspoon cumin seeds
- 2 green cardamom
- 3-4 cloves
- 5-6 black peppercorns
- 2 bay leaves
- Heat a pan. Add oil & butter to it.
- Add the paneer cubes & fry on medium flame until evenly browned. Remove in a plate & keep aside.
- In the same oil add the whole spices & saute for 30 seconds
- Next add the chopped ginger, garlic & chillies. Saute for a minute.
- Now add the grated onion & saute them until they turn golden brown.
- Then add the grated tomato, red chilli powder, salt, turmeric powder & coriander powder.
- Mix this well & allow this to cook till the oil/fat starts to leave oil/fats
- Once the masala is well bhunoed, add cashew powder & roast for a minute.
- Then add 1/4 cup water & cream. Cook for 2 minutes
- Next add the garam masala, kitchen king masala, 1/4 cup milk & cook for a minute
- Finally add the kasuri methi & paneer pieces. Mix everything well & simmer for 3-4 minute.
- Serve immediately with naan/paratha/rice.
This kebab is popular in the Gilan and Mazandaran provinces of Iran and is traditionally grilled over charcoal.
- 250 grams boneless Chicken wash and cut in 1 inch cube
- 1 /4 cup of fresh Pomegranate juice
- 1/4 cup of Walnuts
- 3-4 Garlic cloves
- 1-2 Green Chillies as per spice preference
- Handful of fresh Coriander leaves,wash well under running water
- 1/2 teaspoon Salt
- 6-8 saffron strands, soaked in 1 teaspoon of warm Water
- 1 teaspoon Honey
- 1 teaspoon corn Flour
- 1 teaspoon Olive oil + for grilling & basting
- For the marinade, add garlic, green chillies, fresh coriander, walnuts, saffron, honey, salt and pomegranate juice to a mixer jar. Grind to a fine paste.
- Marinate the chicken using this mixture along with cornflour. Toss well until all chicken pieces are well coated.
- Add a little olive oil & allow this to marinate in refrigerator for 2 hours. If using mutton, overnight marination is recommended.
- After 2 hours, remove and affix the chicken onto skewers.
- Heat 1 tbsp oil in a grill pan, place the skewered kebabs on the pan. Baste with few drops of oil on each stick. Turn over periodically till chicken turns evenly brown on all sides.
- Serve immediately.
Monsoons & chai pakoda are a match made in heaven
These fritters are just an amazing accompaniment to my favourite Masala chai.
- 1 medium onion, sliced
- 1 medium potato, grated & kept in water until use
- 15-20 spinach leaves, wash well under running & then chopped
- 2 tablespoon fresh coriander leaves, finely chopped
- 2 green chillies, finely chopped
- 1 & half cup gram flour/besan
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon chat masala
- 1 teaspoon garam masala
- Pinch of soda bicarb (optional)
- 1/2 teaspoon salt
- Oil for frying.
- Dry roast cumin & coriander seeds on a low flame until they are fragrant. Allow then to cool. Pound them in a mortar pestle to a coarse powder.
- In a large mixing bowl, take the onions, potato, spinach, coriander leaves, chillies & all the dry spices & salt.
- Mix everything well & set aside for 10 minutes.
- After 10 minutes add gram flour in two parts. (Here you can add soda bicarb, if using)
- Mix the gram flour well with the onion potato mix. Add 1-2 tablespoon water to get a proper batter like consistency.
- Cover and rest this for 15 minutes.
- Heat sufficient oil in a pan & drop in small portions of the pakora batter & fry on a medium-high flame until they turn evenly golden brown & crispy.
- Serve with a piping hot Masala chai & enjoy the rains.
CHEESE CHICKEN NUGGETS
Chicken Nuggets are most popular snack relished in almost every home. This time i have added a cheesy twist to these. Ramadan is just round the corner and all the ladies look forward to recipes that can be made in advance & kept frozen for use as and when required. These Cheesy Chicken Nuggets always come handy for an instant iftar prep. You can make them and freeze them for almost upto a month. So here’s how i make & store them.
250 gms chicken mince
2+2 fresh bread slices, crumb in mixer
1/4 cup processed cheese, grated
1 tsp oregano
1/2 tsp mustard powder
1 tbsp Sriracha sauce/ hot chilli sauce
1 tsp black pepper powder
1 tbsp onion powder
1 tsp garlic powder
1 tsp dark soy sauce
Salt as per taste
Oil for frying & greasing
- In a large mixing bowl or a food processor jar, take all the ingredients except oil & mix evenly.
- Now grease your palms with little oil & take 1 spoonful of the nugget mix and shape as desired.
- Coat with bread crumbs & place on a tray.
Make nuggets with the rest of the mixture the same way.
Refrigerate these for 30 minutes, if using them immediately for frying.
* If you wish to store them then refrigerate for 2 hours and then store in airtight container or ziplock bags & freeze them.
- These can be kept frozen for upto 1 month.
Fry the nuggets in medium hot oil
Turn sides so that they are evenly golden brown on both sides.
When done, drain on an absorbent paper.
Serve hot with tomato ketchup.
MURG MALAI TIKKA
Tikkas are the most preferred starters, be it at a restaurant, a function or at home. A very well known street food in many metropolitan cities too.
Call these Malai tikka or Afghani chicken tikka, this is how its made.
- 250 gms boneless chicken
- 1/2 tsp salt
- 1 tsp black pepper powder
- 1 tsp lime juice
- 1 tbsp ginger garlic paste
- 1 tsp coriander powder
- 1 tbsp cornflour
- 2 tbsp hung curd/greek yogurt
- 2 tbsp fresh cream
- 1 cube processed cheese
- Skewer sticks
- Oil/butter for grilling
- Cut the chicken into 1 inch pieces.Wash & drain excess water using kitchen towel form the chicken.
- In a mixing bowl, take chicken. To this add salt, pepper, lime juice & ginger garlic paste.
- Mix & keep aside to marinate for 30 minutes.
- Soak the skewer stick in water for 1 hr.
- After half an hour, add coriander powder, corn flour, cream, hung curd & grated cheese to the premarinated chicken.
- Now keep this in refrigerator overnight or atleast 2 hours.
- Before grilling the tikkas, make sure that the marinated chicken is at room temperature.
- Skew 3-4 pieces on the skewer stick.
- Heat a grill pan, add 1 tbsp oil to it. and place the chicken tikkas on it. Grill for about 6minutes on each side on a medium flame.
- Baste butter/ oil as required.
- Sprinkle some chat masala & serve hot with mayo/ketchup/mint chutney.
KUNG PAO CHICKEN
VIDEO RECIPE LINK
- 1 chicken breast
- 2 spring onion leaves, chopped
- 3-4 spring onion bulbs, finely chopped
- 5 garlic cloves, finely chopped
- 1 inch ginger grated
- 1 tsp black pepper powder/sichuan pepper, roast n powder it
- 1/4 cup skinless roasted peanuts, can coarsely pound or use as it is
- 4-5 dried red chillies
- 2 tbsp dark soy sauce
- 1 tbsp red chilli sauce
- 1 tbsp tomato ketchup
- 1 tbsp honey
- 2 tbsp cornflour
- Oil for shallow frying & sauteeing
- 1 tsp salt
- Wash, clean & cut chicken in half to one inch cubes
- Take in a mixing bowl. Add salt, pepper powder and cornflour. Mix well & keep aside
- In another bowl mix soy sauce, red chilli sauce, tomato ketchup and honey. Mix and keep aside.
- Heat a pan, add 5-6 tbsp oil, add chicken in batches and shallow fry until almost done.
- Remove on an absorbent paper.
- Take out excess oil from the pan, leaving behind 1 tsp for sauteeing.
- On high flame, add garlic and ginger. Saute for 30 seconds
- Next add the finely chopped onions, saute for a minute.
- Add dried red chillies, saute for 30 seconds.
- Next goes the fried chicken. Mix well.
- Add the soy sauce mix and saute on high until the sauce coats each piece and the moisture dries.
- Add the peanuts and chopped spring onion leaves. Mix well and serve.
METHI MATAR MALAI
Winters have arrived and so have the colours in the markets. But green is evergreen. This is a vegetarians delight. Creamy, spicy just a bit sweet with a hint of bitterness from fresh fenugreek leaves makes it a treat to palate.
So here’s presenting my way
METHI MATAR MALAI
- 1 small bunch of fenugreek leaves(methi)
- 1/2 cup green peas.
- 1 medium onion
- 6-8 garlic cloves
- 1/2 inch ginger piece
- 2 green chillies
- 1tsp poppy seeds (khus khus/ posto)
- 6-8 cashewnuts
- 1 tsp Sugar
- Salt to taste
- 2tsp butter
- 1tsp oil.
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp cumin seeds(jeera)
- 1/4 cup fresh cream
- 1/4 cup milk
- Remove the stems from methi n wash the leaves well. Now chop the fenugreek leaves finely. Sprinkle some salt and keep aside.
- Blanch the green peas in boiling water for 7-8 minutes. Drain and wash with tap water. Set aside.
- In a mixer jar, add roughly chopped onion, ginger, garlic, green chillies, cashewnuts, melon seeds and poppy seeds. Grind into a fine paste by adding some water.
- Heat a wok. Add oil and butter. Add cumin seeds and let this crackle.
- Now add the paste (made in step 3). Cook till the oil leaves the masala. Add the blanched peas.
- Squeeze the methi leaves to remove the moisture from them. Add to the wok. Mix well.
- Add garam masala powder and cumin powder. Adjust seasonings.
- Finally add the fresh cream & milk. Cook for 2-3 minutes and its done.
- Serve hot with paratha or naan