Indian

Cluster Beans in yogurt gravy


Cluster Beans in Yogurt gravy

Gavar or Cluster beans have only limited ways of preparation and are usually cooked by us with prawns and potatoes as the vegetable by itself is quite bland and sometimes has a bitter after taste. Hence it is usually cooked with a lot of spices to make the vegetable more tasty and palatable. This recipe with yogurt and spice powders makes it quiet tangy and savoury and goes well with rotis. If you wish to use over steamed rice, add a little more water to make the gravy lighter.

An excellent vegetable, the more tender the better as the mature beans render thick stems on either side of the bean which must be removed before cooking.

Gavar dahi sabji

Ingredients

  • ½ kg. Cluster Beans (Gavar)
  • ½ tsp. mustard seeds
  • 1 tsp. Cumin seeds
  • ¼ tsp. asafoetida (hing)
  • 1 tsp. fennel seeds (saunf)
  • 1 sprig curry leaves
  • 1 cup yogurt
  • 1 tbsp. coriander powder
  • 2 tsp. chilli powder
  • 2 tsp. gram flour (Bengal gram flour)
  • 2 tbsp. oil
  • Salt to taste

Method

  1. Remove head and tail and string the cluster beans. 
  2. Instead of cutting the beans, break into pieces with your hands while stringing the pieces. 
  3. Boil the beans for 10 to 15 minutes, with ½ tsp. salt till cooked. 
  4. Drain the water and keep aside. 
  5. Mix the yogurt with the coriander powder, chillie powder, gram flour and ½ tsp salt and beat well. 
  6. Heat a vessel, add 2 tbsp. oil, add mustard, cumin and fennel seeds, asafoetida. 
  7. When the seeds crackle, add the yogurt masala mixture and cook till oil separates. 
  8. Add the curry leaves and mix, cook for a minute, add ¼ cup water, mix and bring to a boil. 
  9. Simmer for 5 minutes, stirring at intervals. 
  10. Add the cooked beans, mix and simmer 5 minutes. 
  11. Check seasoning. 
  12. Serve hot with any Indian bread.

Mutton Korma Gosht Korma


Mutton Korma Gosht Korma

Gosht Korma is a great lamb curry which does not make use of turmeric.  The consistency of the curry can be made to your choice of taste, thin gravy or thick to almost dry and all are delicious.  Adjust the amount of water accordingly. The thin gravy can be served as a main course with steamed rice. The thick/dry version with any Indian bread.

Ingredients

  • 1 Kg. Lamb, assorted cuts if desired
  • ½ cup ghee
  • 10 green cardamoms
  • 5 cloves
  • 2 sticks cinnamon (1”)
  • 2 Bay leaves
  • 1 cup  chopped onions
  • 4 to 6 tbsp. ginger-garlic paste
  • 2 tsp. coriander powder
  • 1 tsp. red chilli powder
  • Salt to taste
  • 1 cup yogurt
  • 1 tsp. garam masala
  • ½ tsp. black pepper powder
  • 2 drops vetivier (optional)
  • ½ tsp. saffron
  • 2 tbsp. milk
  • Chandi-ka-Varq (optional)
  • 20 Roasted Almonds (optional)
  1. Clean and cut lamb into 1” chunks, clean chops.
  2. Whisk yogurt in a bowl
  3. Dissolve saffron in warm milk
  4. Pound Almonds lightly with a pestle
  5. Heat ghee in a vessel, add cardamoms, cloves, cinnamon and bay leaves, sauté over medium heat until they begin to crackle.
  6. Add onions, sauté until light brown, add the ginger and garlic pastes and sauté until the moisture has evaporated.
  7. Then add the coriander powder, red chillies and salt and stir.
  8. Add lamb, fry for 5 minutes, add yogurt, bring to a boil, add approx. 3 to 4 cups water, cover and simmer stirring occasionally until lamb is almost cooked.
  9. Now add garam masala, and pepper and mix well.
  10. Add vetivier, stir and cover.  Simmer for 10 minutes.  Adjust seasoning.
  11. Add saffron and stir.
  12. Remove to a bowl, garnish with varq and roasted almonds.
  13. Serve with any Indian bread or pulao.

Chilli Chicken from leftover Grilled Chicken


Chilli Chicken

Any leftover grilled or roasted chicken can be put to good use. Shred the chicken meat, chop some lettuce, mix with mayonnaise and make some sandwiches or chicken mayo rolls the next day. Another excellent way to use up the chicken is to make chilli chicken (not the chinese chilli chicken) like chillie fry. Besides, you don’t need only leftover chicken for this recipe. Boil some boneless breasts or if you prefer with bone, boil a whole chicken and proceed to make this delicious dish!

Chilli Chicken (from leftover Grilled Chicken)

  • Left over grilled chicken, with or without bones
  • 2 large onions cut into thick slices
  • 2 green chillies
  • 2 large tomatoes cut into thick slices
  • ½ tsp turmeric powder
  • ½ tsp. chilli powder, or to taste
  • ½ tsp garam masala powder
  • ½ tsp. salt
  • 1 tbsp. lemon juice
  • ½ cup coriander leaves, chopped
  • 1 tbsp. oil

Method

  1. Shred the grilled chicken and discard the bones. Or cut the grilled chicken into small pieces with the bone. 
  2. Heat a vessel with a tbsp. of oil, add the sliced onion and chillies and fry till light brown. 
  3. Add the turmeric, chilli powder, salt and mix, add the chicken and toss. 
  4. Add a ¼ cup of water so the mixture does not burn. 
  5. Heat through and let cook on low 5 minutes. 
  6. Add the sliced tomatoes and cook for two minutes, you don’t want the tomatoes to dissolve completely. 
  7. Add the coriander leaves, lemon juice and garam masala powder and mix well. 
  8. Switch off after a minute.

Radish Vegetable


Raddish Vegetable

Radish is in season in winters and an excellent way to add fibre and nutrients to your diet. Radish also helps in fighting cough and cold. Have your tried eating fresh radish marinated in vinegar? If you have a blocked nose, it provides instant relief. East Indians make a lamb curry with radish called Lonvas using east indian bottle masala. Turns out delicious. Mooli parathas a North Indian speciality are famous all over. So enjoy the goodness of radish this winter.

Radish Vegetable (Moolo Bhaji)

Ingredients

  • 1 large bunch radishes with leaves
  • 1 onion sliced
  • 2 red chillies
  • 4 flakes garlic
  • ¼ cup fresh coconut
  • 1 tbsp. coconut oil
  • 1 tsp. salt

Method

  1. Clean the radish by discarding the yellow and stained leaves and reserve the tender and unblemished leaves.
  2. Peel the radish
  3. Place everything in salted water for 10 minutes. 
  4. Drain an rinse well. 
  5. Chop the leaves and slice the radish into thin slices.
  6. Heat the oil in a pan, add the crushed garlic, and red chillies broken into half. Saute a few seconds. 
  7. Add the sliced onion and toss, then add the vegetable, salt, cover and cook 5 to 7 minutes. 
  8. Not necessary to add water as the vegetable releases water. 
  9. However, half way through cooking if the water has dried up, add a quarter cup of water, cover and cook till the radish is tender. 
  10. Add the coconut, mix and cook further 2 minutes. 
  11. Remove and serve hot as accompaniment with Rice curry or serve with rotis. 
  12. Makes a light and healthy dinner with just chapatis (rotis) and moolo bhaji.

Prawn & Kuwalo Curry


Prawn & Kuwalo Curry

A delicious Prawn curry made by adding Ash Pumpkin. Same can be made with Lady Fingers, Spinach, White Pumpkin (Doodhi), Potatoes, etc. Or simply with prawns and raw mango. If mango is used in any preparation, tamarind is omitted, as the raw mango adds the required tartness. Serve this delicious lip-smacking curry with steamed rice, chapattis, or kadak pav (hard bread) that Mumbai is famous for, to mop up the gravy…. Leaving the shells on the prawns adds another dimension to the preparation, it renders the prawns juicy and succulent. Suck the juicy curry trapped in the shell of the prawns before removing the peel and devouring them!!

Ingredients

  • 1 Cup Large or medium prawns
  • ½ kg. Kuwalo (Ash Gourd)
  • 2 medium onions, sliced
  • Salt to taste
  • 1 tbsp. oil
  • Grind to a paste
  • 2 to 3 red chillies
  • 1 tbsp. coriander seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. peppercorns
  • ¼ tsp. turmeric
  • 2 to 3 tbsp. coconut
  • 1 raw mango
  • 2 flakes garlic
  • 1 small onion

Method

  1. Keeping the shell intact, remove the head, tail and legs of prawns and carefully pull out the vein. 
  2. Wash, apply little salt and set aside. 
  3. Cut the kuwalo into wedges, deseed and peel. Check out my ‘Mutton Polov’ recipe – to prepare the Kuwalo
  4. Cut into 1” cubes and rinse in water, drain.
  5. Heat oil in a vessel, add 1 sliced onion and fry till light brown. 
  6. Add the kuwalo cubes, 1 tsp. salt and cook till half done.
  7. Add the ground masala paste, masala water, adjust the curry.
  8. Bring to a boil, reduce flame and simmer till oil appears around the edges. 
  9. Add the prawns and cook 10 minutes or till oil surfaces.
  10. Check salt and add if necessary.  Serve with steamed rice.

Quick Raw Mango Curry


Quick Raw Mango Curry

A delicious tart & spicy curry made with 6 fleshy mango seeds. I had used the mango flesh to make “God Lonche” pickle (Sweet & Sour Mango Pickle) and didn’t want to waste the mango seeds.

Served the curry for lunch with boiled rice, valchi bhaji tel piyav, kaane fry (lady fish fry) and prawn balchao (made by my friend Melville). Lip smacking!!

Ingredients

  • 3 raw mangoes, peeled and cut into wedges
  • 1” pc. Ginger, shredded
  • 2 green chillies, slit
  • 3 flakes garlic, chopped
  • 1 onion, sliced
  • ½ tsp. mustard seeds
  • ½ tsp. cumin seeds
  • Salt to taste
  • 1 tsp. jaggery
  • 2 tbsp. oil

Grind to a paste

  • 2 tbsp. Bafat masala powder
  • 2 to 3 tbsp. coconut

Method

  1. Heat oil in a vessel, add the mustard seeds and cumin,
  2. When they pop, add the garlic, ginger, chillies and onion and fry till light brown. 
  3. Add the masala paste, with the masala water, salt, stir and cook till oil appears on the edges. 
  4. Add the raw mangoes and bring to a boil, lower flame and simmer till oil surfaces. 
  5. Add jaggery, cook further 2 minutes and take off flame. 
  6. Serve hot with plain boiled (steamed) rice. 
  7. We had this curry with rice, valchi bhaji (check out my Valchi Bhaji Tel Piyav video) and Kaane fry (Lady fish fry)
  8. Was simply awesome!

Valchi Bhaji Tel Piyav


Valchi Bhaji Tel Piyav

Valchi Bhaji (Malabar Spinach or Buffalo Spinach)

Always a delight to lay hands on fresh and tender valchi bhaji in this part of the world. In India it is grown in home gardens and easily available. A very simple and easy way to cook is just steaming it with oil, garlic, chillies and onion and garnished with fresh coconut and hence referred to as “Tel Piyav”. Other variations of cooking this spinach is a curry with shrimp or with tur dal or black-eyed beans for a vegetarian version.

Thoroughly enjoyed the vegetable with a meal of steamed rice, raw mango curry and lady fish fry!!

Ingredients

  • 1 Large Bunch Valchi Bhaji about 1 kg.
  • 1 Onion
  • 4 cloves garlic
  • 2 green chillies
  • ¼ cup fresh coconut
  • 1 tsp. salt
  • 2 tbsp. coconut oil

Method

  1. Clean the valchi bhaji.  Separate the leaves from the thick stems, the tender stems keep with the leaves.
  2. Cut stems into large pieces, keep the leaves whole  and soak in salted water for 10 minutes to loosen dirt & kill insects if any. 
  3. Drain, rinse in clean water and drain again. 
  4. Chop the thick stems, tender stems and leaves into 1” pieces. 
  5. Transfer the vegetable to a cooking pot.
  6. Slice the onion, slit the green chillies and crush the garlic and add to the vegetable alongwith the salt and oil. 
  7. Keep on medium flame and cook 10 minutes until stems are tender.
  8. Not necessary to add water as the vegetable will leave water while cooking. 
  9. Add the fresh coconut and cook 3 to 5 minutes. 
  10. Serve hot. 
  11. Makes a very healthy and satisfying addition to any main meal.
Valchi Bhaji Tel Piyav

Mutton Polov


Mutton Polov

This is a traditional Mangalorean dish typically served at Roce ceremonies.  The Lunch or dinner at Roce ceremonies is either fish curry or mutton polov alongwith the other main items of the menu like chone tendli sukhe, sannas, vorn etc.

In Mangalore in old times, “Korpo” was used for this preparation i.e. fresh coconut and sliced onion would be put out to dry in the sun and used with the spices for the masala paste.  I am sure this is still being done when cooking is done on a large scale for weddings, etc. For home cooking, we would go with the quicker method of roasting the coconut and onion on a pan!

Mutton Polov

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

  • 1 kg. mutton
  • ½ kg. Ash Gourd (Kuwalo) (Winter Melon)
  • 2 medium onions
  • 3 bay leaves
  • 1 cup light coconut milk
  • 1 tsp. salt or to taste
  • 2 to 3 tbsp. coconut

Roast and grind to a paste

  • 1 cup heaped fresh coconut
  • 1 onion
  • 4 cloves garlic
  • 6 red Kashmiri chillies
  • 1 tbs. coriander seeds
  • 1 tsp.cumin seeds
  • ½ tsp. mustard seeds
  • 1 tsp. raw rice
  • 1” cinnamon
  • 4 cloves
  • 3 cardamoms

Method

  1. Clean and cut mutton into cubes, wash and drain well. 
  2. Clean the ash gourd, cut into wedges, remove the seeds, peel and cut into ½” cubes.  Wash and drain.
  3. Slice one onion and fry in a little oil to light brown
  4. Add the mutton pieces and cook till they change color and most of the water that is released evaporates. 
  5. Add sufficient hot water to the mutton, bring to a boil and cook for about 60 minutes.  If using a cooker, it will be quicker.
  6. Stir in between and add salt half way through cooking. 
  7. When the mutton is tender remove to another dish and set aside. 
  8. In the same vessel add a cup of water, the ash pumpkin cubes, 3 bay leaves, 1 tsp. salt (or to taste) and cook the vegetable adding a cup of thin coconut milk. 
  9. When half done, add the cooked mutton alongwith the stock. 
  10. Bring to a boil and simmer 5 minutes. 
  11. Then add the ground masala paste, adjust the curry by adding the masala water. 
  12. Cook on medium till oil surfaces. 
  13. Test seasoning and add salt if required. 
  14. Meanwhile, take a frying pan add a tbsp. of coconut oil and fry the sliced onion till golden brown. 
  15. Garnish the curry and serve hot with rice or sannas, etc.

Chicken Khudi


Chicken Khudi

This is an East Indian speciality made using the famous East Indian ‘Bottle Masala’.  This dish can be prepared with Chicken, Mutton or Beef. 

The Mangalorean community have their own very famous ‘Bafat Masala’ powder.  Try this recipe with bafat masala powder in lieu of bottle masala!!

Chicken Khudi

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

  • 1 Kg. Chicken (mutton or beef)
  • 4 large onions, sliced
  • 4 green chillies
  • 2 to 3 tbsp. dessicated or fresh coconut
  • 8 garlic cloves
  • 2” pc ginger
  • 1 tbsp. bottle masala
  • 1 tbsp. thick tamarind paste  (2 to 3 tbsp. if it is watery) or juice of one lemon
  • ½ tsp. garam masala powder (optional)
  • 2 tbsp. ghee
  • 1 tsp. salt or to taste
  • 2 medium potatoes (optional)

Method

  1. Clean, remove skin and cut chicken into medium sized pieces.  Wash well and set aside.
  2. Roast the onions, chillies, garlic and coconut and grind to a paste alongwith the ginger and bottle masala.
  3. Wash, peel and cut potatoes into cubes.
  4. Heat ghee in a vessel, add the ground masala paste and saute few minutes.
  5. Add the chicken and mix well with the masala and cook till the chicken changes color. 
  6. Add salt, rinse the masala jar and add the water to the chicken. 
  7. Bring to a boil, reduce flame and cook the chicken for 30 minutes. 
  8. Stir the chicken at 10 to 15 minute intervals. 
  9. If additional water is required, add hot water. 
  10. Add the potato cubes and cook 10 minutes. 
  11. Test if potatoes are cooked and check seasonings. 
  12. Add garam masala powder, mix, cook for a minute and take off flame.
  13. Serve with steamed rice, pulao or any bread, dosas, sannas, etc. of your choice.

Chicken Khudi

Rava Upma


Rava Upma

Rava Upma

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Quick Savoury Breakfasts

Ingredients

  • 1 Cup Rava (Semolina)
  • 2 tbsp. cashewnuts
  • 2 tbsp. yogurt
  • 1 Onion
  • 2 green chillies
  • ½” piece ginger
  • 1 tsp. urad dal
  • 1 tsp. gram dal
  • ½ tsp mustard seeds
  • 4 small bay leaves
  • 1 sprig curry leaves
  • 3 tbsp. ghee
  • Salt to taste
  • 4 cups water

Method

  1. Heat 1 tbsp. ghee in a kadai and roast the rava on low heat
  2. Meanwhile, chop the onion, green chillies and ginger. 
  3. When the rava turns light brown, remove and set aside. 
  4. Add 2 tbsp. ghee to the kadai and fry the cashewnuts till they change color. Remove. 
  5. Add the mustard seeds, when they splutter add the urad and gram dal and saute. 
  6. Add the curry leaves, ginger, green chillies, and saute few seconds.
  7. Then add the onion and bay leaves and fry till onions turn soft. 
  8. Add the yogurt and salt and stir to mix well. 
  9. Add 4 cups water, stir and bring to a boil. 
  10. When it comes to a rolling boil, reduce heat and add the Rava. 
  11. Mix well to dissolve lumps if any. 
  12. Stir and cook covered till all the water is absorbed. 
  13. Open, stir and cook till mixture turns dry and thick and leaves the side of the kadai. 
  14. Add the cashewnuts, mix and turn off the heat. 
  15. Serve hot plain or with chutney for breakfast or tea-time snack.

Traditional Cucumber Karam


Traditional Cucumber Karam

Traditional Cucumber Karam

  • Servings: 6-10
  • Difficulty: Easy
  • Print

Traditional Karam Cucumber Coconut Salad – Thousyache Karam

Ingredients

  • 2 Large cucumbers
  • 2 medium onions
  • Salt to taste
  • Grind to a paste
  • 1 cup fresh coconut
  • 2 green chillies or to taste
  • ½” piece ginger
  • 3 to 4 pieces of tamarind
  • 1 tsp. mustard seeds
  • ½ tsp salt, if required.

Method

  1. Cucumbers used for this recipe are the local cucumbers (we call it gaunti toushe).
  2. Wash, peel and remove the seeds of the cucumbers. 
  3. Cut into thick slices. 
  4. Add a tsp of salt, mix and set aside for 10 to 15 minutes. 
  5. The cucumbers will release water.
  6. Squeeze out the water and transfer to a serving bowl. 
  7. Slice the onion horizontally into thick slices and mix with the cucumber. 
  8. Grind the coconut, green chillies, ginger, tamarind and mustard seeds to a coarse paste with a little water. 
  9. Add ½ tsp salt if required. 
  10. Mix the ground paste with the cucumber onion mixture and combine well with your hands. 
  11. Serve cold. 

This is a traditional Mangalorean salad, served on all festive and celebratory occasions.  A must item for the “Novem Jevon” which is celebrated on 8th September, to celebrate the nativity of our Blessed Mother Mary and the blessing of the new harvest i.e. the grains of paddy.

Wishing one & all a Happy Feast!

Here are other dishes that make up the “Novem Jevon” menu:

  1. Sannas
  2. Chana Bhaji
  3. Alun Dento
  4. Karatein Sukhe (Karela vegetable)
  5. Raw Banana Bhaji
  6. Moong Sukha
  7. Kaane Fish curry
  8. Pathrode
  9. Vorn

The dishes can be any variety and any number but must be in odd number. Sannas, Alun Dento, Karatein Sukhe, Chana Bhaji, Vorn are commonly prepared. Understand Udupi and Kundapur side, fish curry alongwith veg dishes are prepared, but proper Managalore side it is only vegetarian preparations.

Cooking with Raw Bananas


Enjoy the goodness and health of Raw Bananas by including them in your diet. Easily available throughout the year. Here are three delicious and easy recipes to try out.

Stuffed Raw Bananas

Stuffed Raw Bananas

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients

  • 4 Big Raw Bananas
  • ¼ cup coconut
  • 4 green chillies
  • ½ cup coriander leaves
  • ½ tsp. mustard seeds
  • 2 to 3 red chillies
  • ½ tsp turmeric powder
  • 1 tsp. Salt or to taste
  • Half lemon juice

Method

  1. Peel the bananas and soak in water to prevent oxidation and turning black.
  2. Cut the bananas into 2 inch pieces lengthwise. 
  3. Cut each piece into half, halfway down the centre. 
  4. Grind together coconut, green chillies and coriander leaves. 
  5. Mix in salt, turmeric and lemon juice.
  6. Stuff the paste into the bananas. 
  7. Heat 1 tbsp. Oil or ghee and put in mustard seeds and red chillies. 
  8. When the seeds stop popping, put in the bananas. 
  9. Cover tightly and cook till bananas are done. 
  10. Serve hot.

Raw Banana Fry

Raw Banana Fry

Raw Banana Fry

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 4 Raw Bananas
  • ½ tsp ginger garlic paste
  • 1 to 2 tbsp. Vinegar or Lemon juice, or to taste
  • ½ tsp. turmeric powder
  • 1 tsp. chilli powder or to taste
  • 3 to 4 tbsp. rice flour
  • 2 tbsp. corn flour
  • Salt to taste
  • ¼ cup curry leaves for garnish
  • Oil for frying

Method

  1. Peel the bananas and soak in water to prevent them turning black.
  2. Slice the Bananas horizontally into thin slices. 
  3. Mix the ginger garlic paste, chilli & turmeric powder, rice flour, corn flour, vinegar and salt and make a thick paste using as much water as required.
  4. Mix the slices with the batter. 
  5. Heat oil for deep frying, when hot reduce flame and fry in small batches till crisp and golden.
  6. Drain on kitchen towel. 
  7. Fry the curry leaves in the hot oil for a minute and remove.
  8. Garnish the fried bananas with the curry leaves and serve as a side with a main meal or with tomato ketchup as a snack or appetizer.

P.S.: The same batter can be used to fry arbi, egg plant, zucchini, bread fruit, potatoes, yam, mushrooms, etc.

Raw Banana Bhaji

Raw Banana Bhaji

Click on the above link for the recipe.

15 Minute Breakfast Recipes


Leftover Dosa Upma

Leftover Dosa Upma

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A simple and easy upma recipe to use-up leftover dosas, sannas, idlis, etc. Similar Upma can even be made of leftover bread. Transforms into a completely new and delicious dish which you will certainly enjoy!

Ingredients

  • 1 Cup yogurt
  • 2 cups Dosa, chopped into pieces
  • 2 green chillies, chopped
  • ½ tsp mustard seeds
  • 1tsp. urad dal
  • 2 tbsp. coriander, chopped
  • Few curry leaves
  • ¼ tsp. turmeric powder
  • ½ tsp salt
  • 1 tbsp. ghee

Method

  1. Beat the yogurt and add the dosa pieces and set aside. 
  2. Heat a kadai, add the ghee, when hot add the mustard seeds and allow to splutter
  3. Add the urad dal, let it turn lightly brown.
  4. Add the curry leaves and green chillies. 
  5. Saute lightly. 
  6. Add turmeric and the marinated dosa pieces. 
  7. Mix well and heat through. 
  8. Garnish with chopped coriander leaves.
  9. Serve hot for breakfast or as tea-time snack or a mid-morning snack.

Check-out more fifteen minute recipes:-

  1. Vermicelli Upma
  2. Bacon & Eggs
  3. Low Carb Toad in a Hole
  4. Egg Roll
  5. Toad in a Hole
  6. Egg Omlette with Cherry Tomatoes
  7. French Toast
  8. Rava Adai
  9. Poha Upma
Poha Upma

Methi Murgh Fenugreek Chicken


Methi Murgh Fenugreek Chicken

Methi Murgh

  • Servings: 8
  • Difficulty: Easy
  • Print

Ingredients

Ingredients

  • 1 Kg. Chicken
  • 1 cup yogurt
  • Salt
  • 2 tbsp.ghee/oil
  • Whole garam masala
  • 5 Green cardamoms
  • 1 black cardamom
  • 5 cloves
  • 1″ cinnamon
  • 2 bay leaves
  • A pinch mace (optional)
  • 2 large onions
  • 6 cloves garlic
  • 2″ ginger
  • 1/2″ ginger juliennes
  • 4 green chillies
  • 1/2 tsp turmeric
  • 1 tsp. coriander powder
  • 1 tsp. red chilli powder
  • 1 cup tomatoes
  • 2 tbsp. fenugreek (kasoori methi)
  • 1/4 cup coriander leaves

Method

  1. Clean, remove the skin and cut chicken into medium pieces or 8 large pieces if you wish.
  2. Whisk yogurt in a large bowl, add salt and leave the chicken in this marinade for at least 30 minutes.
  3. Peel, wash and chop onions.
  4. Peel and chop garlic and ginger.
  5. Remove stems and chop green chillies.
  6. Wash and chop tomatoes.
  7. Clean, wash and chop coriander.
  8. Heat ghee in a pan, add whole garam masala and saute over medium heat until it begins to crackle.
  9. Add onions and saute until golden brown.
  10. Then add chopped ginger, garlic and green chilles, stir for 2 minutes
  11. Dissolve turmeric, coriander powder and red chillies in 1/4 cup water and add.  Stir for 30 seconds.
  12. Now add tomatoes and fry until fat leaves the masala
  13. Add the marinated chicken alongwith the marinade and 3/4 cup water
  14. Bring to a boil, cover and simmer until chicken is almost cooked and fat leaves the masala once again.
  15. Adjust the seasoning.
  16. Sprinkle fenugreek, ginger juliennes and coriander.  Cover with a lid.
  17. Seal the pan if desired and keep on low heat for 15 mintues.
  18. Serve with an Indian bread of your choice.

P.S.: Kasoori methi may be replaced with fresh fenugreek.  If using fresh, clean, wash and immerse in salted water for 10 minutes to remove the bitterness.  Drain and add to the marinade.

Mince Jeere Meerem


Mince Jeere Meerem

Mince Jeere Meerem

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

  • 1 Kg mince (Beef or Lamb)
  • 3 to 4 medium onions, chopped
  • 3 green chillies, chopped
  • 3 tbsp. ginger garlic paste
  • 3 tbsp. Jeere Meerem masala powder
  • 1 cup green peas (or Potatoes, cubed)
  • 1 small cup coriander leaves
  • 1 to 2 tbsp. vinegar
  • ½ tsp. sugar
  • 2 tbsp. ghee
  • 1½ tsp. Salt or to taste

Method

  1. Heat oil/ghee in a vessel
  2. Fry the chopped onions and green chillies till onions turn slightly brown. 
  3. Add the ginger garlic paste and fry for few minutes.
  4. Drain the mince completely and add to the pan with a tsp of salt.
  5. Saute till the mince turns brown and the water completely dries up.  Continue to brown the mince till fat begins to separate.  Do not hasten this step.  The browning of the mince brings out the flavor in the meat.  Should take 10 to 15 minutes.
  6. Once nicely browned, add the jeere merem powder, mix, add two cups of hot water and bring to a boil.
  7. Lower flame and cook on medium for 30 minutes.
  8. Open after 10 to 15 minutes and give it a good stir. 
  9. If water dries up, add some more hot water as per the consistency you desire. 
  10. Add the peas and cook further 10 minutes. 
  11. Garnish with coriander leaves.
  12. Serve with Pao or Parathas or Pooris or steamed rice or pulao.

%d bloggers like this: