Alu Matar Curry (potato and peas curry)



This is a very simple alu matar gravy which can be served along with rice, most of the time alu matar is prepared as a dry dish which is eaten with roti's, but today I thought of making a rasawala (gravy) alu matar to go along with jeera rice and some thick raita.

Here's what you need :

2 large potatoes cut in medium size cubes
1 cup peas
Boil the potato and peas for 4/5 min, add in 1/2 tsp rock salt and 1/2 tsp turmeric to the water.
They do not need to be cooked completely, by boiling them for 4/5 min they retain their shape when you cook them later with the other spices.

2 large tomato pureed with 4/5 garlic, 2 green chili and a small piece ginger
1 large grated onion
1 tsp turmeric
1 tsp cumin seeds
1 tsp kalonji (nigella seeds)
2 tsp coriander powder
1 tsp red chili powder
1 tsp chaat masala
1/2 tsp kasuri methi
1/2 tsp sugar and salt to taste

 

Start by adding 2/3 tsp oil in a pan and add in the cumin and kalonji, then goes in the grated onion.
Cook on low and allow the onion to get transparent, now add in the dry spices and cook for 2/3 min.

Now add in the tomato puree, sugar and salt. Cook till almost dry, it will take 5/7 min.

At this stage add in the boiled potato and peas, do not throw the boiled water, keep it for later.

Saute the potato and peas in the masala paste for a few min then add in the reserved water.

Allow to boil then cover with a lid and cook till potatoes are soft !
Add kasuri methi in the end and serve with puris or rice.

                     

Mumbai Style Veg Pulav/Pulao | Mumbai Style Chatpata Pulao

Mumbai Style Pulao/Pulav has a very tangy, a bit sour and spicy taste.

The main spice mix is pav bhaji masala,what i love about this dish is the aroma and how all the flavours stand out with this aromatic blend of masalas.

 

Here's the easy recipe you guys !

 

 

The star of this dish is Pav Bhaji masala and lots of butter.

Here are the other list of ingredients you need
 
1 cup cooked basmati rice (boil it then drain out the water, cool completely)
3/4 tsp pav bhaji masala
1 tsp red chili powder
1 cup mix veggies of your choice
1 onion
2 medium size tomatoes pureed
2 tbs ginger garlic paste
small pinch kasuri methi
1 tsp cumin seeds
2 tbs butter or more to your taste
salt to taste

Start by adding butter and a bit oil to a pan, add the cumin seeds and saute a min, add in the ginger garlic paste and cook on low for another min.

Now add in the onion and the red chili powder, cook till a bit soft. Now add in the tomato puree and cook for 2/35 min. Add in mix veggies and saute next add salt, pav bhaji masala and kasuri methi.

Cover and cook for 5/7 min till the veggies are soft.

Once the veggies are cooked add in the cooled rice and gently toss.

Check for salt and add more if needed. Serve with butter on top.

Now your done !!!

Chatpata Mumbai Style Pulao is ready.

Kerala Style Mussel Fry (kallumakai fry)

Mussels (kallumakai) are a delicacy in the north Malabar side of Kerala, they are made into a curry, fried, steamed and even cooked as a spicy biryani.
My mom prepared them for lunch today and they turned out crispy a bit spicy with a hint of thick coconut milk, they were just amazing.

This dish also happens to be my most favourite side dish along with rice and lentils.

Here's the easy recipe for mouthwatering  Kerala style you guys !

 

Use fresh mussels for best results and make sure you clean them thoroughly.

For 250 g medium size mussels

 

Marination

1/4 tsp turmeric

1/4 red chili powder

salt to taste

 

For the masala

1 large onion chopped

6/8 chopped garlic

3/5 green chili slit

Few curry leaves

Small piece of tomato

1/4 tsp red chili powder

Small piece chopped ginger

2 tbs thick coconut milk

 

 

                                      
Marinate the mussels for 15 min, then cook with less than half cup water on medium heat

Once the mussels are cooked in another pan add in oil and saute the garlic, ginger and green chili.

Add in curry leaf and saute another min then add in the onion, saute till pink then add in salt and the red chili powder. Cook for 5 min then add in the tomato.

Saute for a few min till the tomatoes are cooked then add in the mussels.

Be gentle and add in the mussels , cook till completely dry and well coated with the masala paste.

Last add in the coconut milk and saute for  2/3 min more.

Now your done, serve hot and enjoy yummy Kerala style mussels.

 

 





Blooming Garlic Bread with Cheese

Here is my sister Bittu's amazing recipe for blooming garlic bread with cheese and coriander, she made this to go along with pasta and soup and we were in love.

 

It is best to try out this recipe with one day old bread as it holds the shape better.

I promise you this will be a hit at your next pot luck or any gathering you are hosting, so do give this one a try you guys it is totally worth it. 

 

Here is what you need: 

1 large sour dough bread

4/6 garlic cloves

1/2 cup fresh coriander leaves

1/4 cup olive oil

2 tbs melted butter

1 cup cheese

salt (optional)

 

Start by making even cuts on your bread, be gentle okay. I could never cut the bread so perfectly but Bittu is a pro and she did a great job.

Blend the olive oil, melted butter, coriander leaves and garlic to a paste. This yummy dressing can be stored and can be used to jazz up pasta, pour on soups, tossing veggies and even for grilling.

Once the dressing is done with a brush or using your hands try and get the mix into all sides and corners. You want each piece to have the garlic butter flavour.
Add in the grated cheese in the same manner.

Now cover the entire bread with foil and grill at 200 c for 5/ 7 min.

Then remove the foil and grill at 220 c for 10 min. Keep an eye as every oven is different.
What you want is the bread to get golden ,bubbly and cheesy. Yummmmm !!

All you do now is serve and enjoy your easy homemade pull apart cheesy coriander garlic bread.

It is the bomb, try it asap ! 

Suran (Yam) Sabji / Sabzi



Todays post is a delicious suran ki sabji, this is a simple yam side dish to eat with roti's or along with dal and chawal. You can follow the same recipe and use potatoes or taro and they too taste great if cooked in the same manner.
Many people stop cooking suran or yam as they worry they start to feel itchy afterwards, all you need to do is oil your palms or use gloves and you are good to go.

Follow the exact recipe for best results !

All you need is :
2 cups cubed yam marinated in 1/2 tsp sugar and 1 tsp oil
1 tsp cumin seeds
1 tsp grated ginger
1 tsp crushed green chili
1 tsp coriander powder
1 tsp cumin powder
juice of half of lime
coriander leaves for garnish
salt to taste

Lightly crush
1/2 tsp black salt
2 tsp peanuts
1/2 tsp pepper corns

Start by adding oil to a pan and add in the cumin seeds, ginger and green chili, saute for a few seconds and add in the coriander and cumin powder,quickly add in the marinated yam and coat the yam with the spices, add a little salt at this stage.

Cover and cook the yam for 5/7 min, remove the lid and check if it is cooked.
If the yam is done add in the lightly crushed black salt, pepper and peanut powder.
Toss everything so the yam is well coated, just before serving add some lemon juice and coriander.

Now your done !

Tandoori Pomfret Recipe | Tandoori Fish at Home

If you are tired of making the usual fried fish and fish curry do give this amazing and super flavourful restaurant style tandoori pomfret a try, it is the easiest meal you can make and the best part is you use just one or two tsp of oil.

I always serve tandoori pomfret with a onions,a simple veggie salad, garlic naan and some times on top of jeera (cumin) rice along with dal makhani.

 

In this post I am also going to share with you how to get the perfect restaurant style tandoori marinade for any tandoori dish that sticks on chicken, fish. lamb and even cottage cheese without dripping on your grilling tray.

 



 

For 2 medium size pomfrets you need



Mix

1/2 tsp red chili powder (Kashmiri red chili)

1/2 tsp kasuri methi

1/2 tsp chaat masala

1 tsp ginger garlic paste

salt to taste

1/2 tsp tomato paste

1/2 tsp garam masala

1/2 tsp cumin powder

1 tsp oil

and most important 1 heaped tsp of gram flour, this helps the marinate to stick to the fish.

 

Start by washing the fish really well and marinate it with salt, lemon juice and turmeric for 20 min.

 





Then gently coat the marinade on top of the fish and also spread it inside all the cuts.

                                    

To get an even grilling and colour always grill fish on top of a wire rack.

For more flavour baste the fish with a mixture of butter, garlic and coriander.

Grill on 230 c for 20 min and turn the fish half way and baste the fish twice in between grilling.

 

                                                                    

Serve after resting the grilled fish for 5 min.

 

Now your done, this is the closest recipe to get restaurant style tandoori fish.
Hope you try it out some day.

Weekend Chicken Biryani (quick and easy chicken biryani)

Here is a quick and extremely flavourful chicken biryani finished off in a microwave.

Excellent for a weekend lunch or dinner when you want an easy yet tasty biryani.

 

Here's what you need

 

2 onions roughly chopped

1 onion cut fine and fried till golden

5/6 garlic cloves

1/2 inch ginger

2 green chilies

small bunch coriander leaves

1/2 packet biryani masala

4 large chicken legs marinated with salt, red chili powder and turmeric.

1 cup rice soaked for half an hour then boiled till 90% cooked.

1 tbs melted butter

1 lemon cut in circles

salt to taste

 

 

Start by adding some oil in a pan and fry the thinly cut onion till golden brown.
Remove and keep aside.

Also cook the rice and keep aside for later.

 

In the same pan you fried the onions add the onions, ginger ,garlic and green chilies.
I have chopped them roughly as I will be making a paste of this later.

Cook till they are soft and light brown, then add your favourite brand of biryani masala.
Saute on low for 2/3 min.

 

Now add in the coriander leaves and saute another min. Cool for 5 min then blend everything adding very little water.

 

In the same pan you cooked the masalas add some more oil and saute the chicken till light brown.

 

Add in the blended masala paste and salt to taste.

Cover the chicken and cook on low till the chicken is cooked and all the water has dried up.

The chicken will get a deep brown colour.

 

Now take a microwave safe bowl and add half the rice at the bottom, add some melted butter and a little bit of the fried onions.

 

Add the cooked chicken on top, then spread the remaining rice and again add the melted butter, fried onions and lemon slices.
Cover with a microwave safe lid and microwave for 5 min.
Allow to rest for 5 min before opening the lid, now you are done.

 

 

Do try it out you guys ! Its really tasty !

Shahi Tukre / Tukda (super yum Indian dessert)

Here is my way of making sinful shahi tukre. Hope you try it out guys !

 

 

 My way of making shahi tukre is a bit different, I just avoid soaking the fried bread slices in the reduced milk mixture ,the bread stays a bit crispy and soft in some places and some how I like the texture when it does not get mushy. 

Of course you can try both ways and see what you like !

 

Here's what you need for 4 slices :

 

2 cups full fat milk

1 tsp rose water

1/2 cup sugar or more to your taste

4 slices bread

Ghee for frying the bread

Finely cut almond and pistachios

Silver foil to decorate

 

There are 3 steps to make Shahi Tukre

Step 1 - Making the reduced milk or rabri

Start by boiling the milk on very low heat till the milk is reduced, use a saute pan and not a sauce pan for this. Adding a tsp of ghee before adding the milk helps coat the pan and the reduced milk wont stick at bottom.

 

Once the milk if reduced to half add the sugar, cardamom powder and the rose water.

Cook till thick and creamy for more 5/7 min or leave it in to a thick pouring constancy.

Keep covered until you use it.

 

Step 2 - Frying the bread

Now trim the bread from all four sides. You can cut them in squares or in a triangle shape.

If you are planning to serve them for a large group of people you can also cut the half cut triangle into mini triangles, they look so much cuter like that.

 

After trimming and cutting the bread slices fry them in ghee, I would suggest you stick to ghee and not oil for best results.

 

Fry till golden brown.

 

Step 3 - Assembling everything

Allow the bread to cool for 2/3 then spread the milk rabri on top.
If you want the bread to soaked then simply arrange the fried bread in a serving dish then pour the milk mixture on top and garnish with dry fruits and silver foil.
Chill a bit before serving.

Another way of making it is by adding condensed milk instead of sugar and also by dipping the fried bread slices in sugar syrup then pouring the rabdi on top.Both ways are equally delicious.

 

So if you have never tried this sinful Indian dessert try making it soon, you will love it.

 

Yummy homemade Shahi Tukre is ready to serve! Enjoy guys !

Squid Pepper Masala | How to Cook Indian Style Squid



Today I am going to share with you a great tip on how to always get buttery soft melt in the mouth squid, once you try this method you never have to worry about tasting chewy rubbery squid again.

 



 So here's the recipe for soft and buttery tasting pepper squid masala.

You need :
1/2 tsp butter
2 cups squid rings
1 large onion chopped
1/2 tsp mustard seeds
1/2 tsp red chili powder
1 tsp turmeric powder
1 small green chili slit
4/5 curry leaf
Tiny dash of vinegar
1 tsp coarse black pepper

5/8 garlic cloves
1/2 inch ginger
1/2 tsp cumin seeds

Marinate the squid with sea salt for 2 min then wash it 2/3 times.

Now the secret tip on how to cook squid.
Take a pressure cooker and add the squid along with 1/2 cup water, salt to taste, green chili and turmeric. Pressure cook for one whistle, boiling squid tends to give it a rubbery taste and the whole dish is ruined. Try this easy method and you will never go wrong.

Now for the pepper masala.
Start by crushing the garlic ,ginger and cumin together, make sure it is coarsely crushed. Keep aside.

In a pan add oil and the mustard seeds, allow to splutter. Then add in the crushed garlic, ginger and cumin. Saute for a min then add in the curry leaf ,chopped onion and cook till soft.

Now add in the red chili powder and cook another min. Add in the cooked squid and saute.
If there is liquid left from cooking the squid completely dry it up.

Once the squid is dry and well coated with the masalas add in the butter and few drops vinegar.

Now your done.
Serve hot.

Pomfret Malai Curry (fish cooked in coconut gravy) | Fish Malai Curry

Pomfret malai curry is a delicious fish gravy eaten with steamed rice.

This recipe is very different from the south Indian fish preparations, so if your looking out for a creamy and aromatic fish curry recipe do give this one a try, it is mouthwatering and you will love it for sure.

 

You need
2 medium size pomfret cut and marinated in lemon juice, salt  and turmeric.
1 large onion grated
4 dried red chili
2/4 cardamom pods
1 stick cinnamon
2 cloves and 4/5 pepper corns
2 tsp cumin powder
1 tsp red chili powder
1 or 2 slit green chili
1/2 tsp sugar
1 1/2 cup coconut milk
a pinch garam masala
salt to taste

Start by lightly frying the marinated fish till very light brown. The fish must be 70 % cooked.
Keep it aside for later, and use the same pan to cook the gravy.

 

Cook the whole spices in oil till fragrant ,saute for a min.

 

Add in the grated onion and cook till light brown. Add in the sugar now.

 

Once the onion has changed colour add the chili powder and cumin powder. Add salt to taste.
Now add 1/2 cup water and allow to dry a bit.

 

Add in the coconut milk and simmer on very low heat for 2/3 min.

Tip in the fish pieces and cook for 5/7 min. Add in the garam masala and the shut off the flame.

Cover for 5 min before serving.

Now your done !