Achari prawns curry (Serves 5)

Hi friends, How are you doing? The sun is upon us on full swing and so does the heat… Prawns are a favorite of Manoj and he loves to eat different versions of the same. I make the Kerala version all the time so for a change tried this Northern India style Achari prawns (recipe passed down from a friend) and he absolutely loved it. I made  a few changes here and there to fit our needs and the end result was very impressive. Hope you all will try and enjoy….

Ingredients

1. Medium size prawns ½ kg, cleaned and deveined
    Crushed ginger-garlic 2 TBSP
    Freshly squeezed lime juice from 1 big lime
    Turmeric powder ½ tsp
    Kashmiri red chilly powder 2 TBSP
    Black pepper powder ¼ tsp
    Salt as needed
2. Red onions 3 medium, thinly sliced
3. Tomatoes 2 medium, finely chopped
4. Mustard seeds 1 tsp
5. Fennel seeds ½ tsp
6. Fenugreek seeds ¼ tsp
7. Coriander powder a few pinches
8. Cumin seeds ½ tsp, crushed
9. Dry red chilly 3 nos
10. Garam masala 1 tsp, heaping
11. Jaggery ¼ tsp
12. Coriander leaves 3 TBSP, finely chopped
13. Salt as needed
14. Oil 2 TBSP

Directions

• Marinate the prawns with ingredients numbered 1 for 30 minutes in a bowl.
• Now heat a deep mouth pan and add 2 TBSP oil. Splutter cumin seeds, fenugreek seeds and mustard seeds.
• Once they crackle add the dry red chilly and saute for a minute.
• Next add the sliced onions and saute until dark brown color.
• Follow up with chopped tomato and cook till the tomatoes are soft and mushy. Saute this until oil starts to separate from sides of the pan, about 20 minutes at medium heat.
• Next add the coriander powder, chilly powder, garam masala and jaggery. Mix well and cook for 2 minutes.
• Add the coriander leaves and marinated prawns. Adjust salt and cook for 10 minutes until prawns are soft and gravy is thick.
• Remove from flame and let it stand for at least an hour before serving.
• Serve with rice, rotis, naan et al…

Cheers!!!
Suji

Kadai chicken (Serves 5)

Ingredients

1. Chicken ¾ kg, cut to medium pieces (I used boned)
2. Red onions 2 medium, roughly chopped
3. Ginger garlic crushed 1 TBSP
4. Bell pepper 1 medium, cubed
5. Tomato 2 medium, chopped
    Turmeric powder ¼ tsp
    Coriander powder ½ tsp
    Kashmiri chilly powder ½ tsp
    Garam masala ½ tsp
6. Cashew nuts 10 nos, soaked and ground to smooth paste
7. Kasoori methi a few pinches
8. Yogurt 3 TBSP
9. Coriander leaves a few sprigs, chopped
10. Salt as needed
11. Oil 2 TBSP

For the Kadai Masala

1. Whole coriander seeds 5 tsp
2. Kashmiri dry red chilly 5 nos
3. Fennel seeds ½ tsp
4. Black pepper corns ¼ tsp
5. Cumin seeds ¼ tsp

Dry roast everything and powder fine using a blender.

Directions

• Heat oil in a deep pan and saute the cleaned chicken pieces for 5 minutes. Transfer this to a plate.
• Now add the crushed ginger garlic to the oil and saute till aromatic.
• Follow up with onions along with salt and saute for about 8 minutes.
• Add ingredients numbered 5 to the pan and mix well. Cook this for 5 minutes and add the chicken. Incorporate well and add the prepared Kadai masala.
• Next add chopped coriander leaves and ½ cup water.
• Throw in the bell peppers and cook covered for 15 minutes at medium heat. Open lid and add the yogurt, cashewnut paste. Mix well and cook for 6 minutes.
• Add the kasoori methi and remove from fire.

Cheers!!!
Suji

Paneer Jalfrezi (Serves 4)

“Jalfrezi” this name itself used to make me run away initially. May be it’s the luck I had with these dishes at restaurants, it never pleased my palette until recently I decided to give chef Sokhi’s recipe a try. I love his recipes and has always saved my life with North Indian dishes while I have people over. This recipe is simply superb, its easy to put together and tastes wonderful. Please do give it a try my friends, you are going to change if you have a difference in opinion with jalfrezi like I did…

Ingredients

1. Paneer 200 gms, cut to batons
2. Onion 1 medium, cut strips
    Green/red pepper 1 medium, cut to strips
    Tomato 1 medium, cut to wedges
3. Green chilly 2 nos, chopped
    Ginger 1 TBSP, julienned
4. Red chilly powder 1 tsp
    Turmeric powder ½ tsp
5. Garam masala ½ tsp
6. Cumin seeds ½ tsp
7. Vinegar ½ TBSP
8. Tomato ketch up 2 TBSPs
9. Dry red chilly 2 nos, cut to 3 pieces
10. Salt as needed
11. Coriander leaves 2 TBSP, roughly chopped
12. Oil 1 TBSP

Directions

• Heat oil in a non-stick pan at medium high heat. Add cumin seeds, dry red chilly and saute until cumin seeds crackle and turn brown in color.
• Next add onion, tomato and bell peppers and toss well with the cumin seeds.
• Add the red chilly powder, turmeric powder, green chilly and ginger. Saute this for 3-4 minutes.
• Add vinegar and mix well to incorporate.
• Next add the tomato ketch up and cook for 2 minutes.
• Now add the paneer batons, salt and garam masala and toss well to mix for 3 minutes.
• Lastly add the chopped coriander leaves and remove from fire.
• Serve hot with rotis, naan or fried rice.

Recipe source: Adapted from chef Harpal Singh Sokhi..

Cheers!!!
Suji

Cauliflower/Gobi kuruma (Serves 5)

Ingredients

1. Cauliflower/Gobi 1 medium, cut to bite size florets
2. Onion 1 medium, thinly sliced
3. Tomato 2 small, chopped
4. Ginger-Garlic 1 tsp each, finely chopped
5. Red chilly powder ¼ tsp
6. Coriander powder ½ tsp
7. Heavy cream ¼ cup
8. Roasted cumin powder ¼ tsp
9. Roasted Kasoori methi ¼ tsp, crushed
10. Garam masala ½ tsp+ ¼ tsp
11. Salt as needed
12. Oil 2 tsp

Preparation

• Clean and cut the cauliflower into florets. Boil this with little salt and turmeric powder for 5 minutes. Drain excess water using a colander and set this aside.
• Now heat a pan at medium high heat and add oil.
• Add the ½ tsp garam masala and fry for 30 seconds. Now add the sliced onions and saute until translucent.
• Follow up with ginger, garlic and saute till aromatic.
• Reduce flame and add red chilly powder, coriander powder, cumin powder. Saute well for a minute and add the chopped tomato. Mix well and cook covered for 5 minutes.
• Open lid and reduce flame. Adjust salt and add ¼ cup water. Once it starts to boil, add the heavy cream and kasoori methi. Mix well and add the cooked cauliflower florets. Allow to cook for another 3 minutes.
• Switch off flame and sprinkle the reserved ¼ tsp garam masala.
• Serve hot with chappathi, rice etc..

Cheers!!!
Suji

Gujarathi methi thepla (Makes 12)

I have always loved parathas, be it sweet or savory. I first tasted methi theplas after coming to US when a friend os mine made it for me and from that day, I fell in love with it. This has become a regular on our dinner table and here is how we like it in the household. Hope you will enjoy these too…

Ingredients

1. Whole wheat flour/Atta 2 cups
2. Yogurt ½ cup
3. Cumin seeds, crushed ½ tsp
4. Turmeric powder ¾ tsp
5. Asafetida a few pinches
6. Red chilly powder ½ tsp
7. Fresh fenugreek leaves/methi ½ cup, finely chopped
8. Oil 2 tsp + more for making theplas
9. Salt as required

Preparation

• Wash and rinse the fenugreek leaves/Methi and finely chop them including the stems.
• Now in a wide mouth bowl, add the whole wheat flour, followed by all other ingredients. Mix this well with your palms and make a dough like chappathi. Sprinkle water as needed. Cover and allow to rest for 10 minutes.
• Divide the dough into equal sized portions like how you do for chappathis. This will make about 12-15 theplas.
• Now dust each balls in dry flour and roll them out thin and repeat the same process with the remaining balls.
• Heat a tawa at medium high. And add little oil, place the rolled out theplas and allow to cook for 30 seconds or until the air pockets are visible. At this time smear little oil and flip the thepla. Press lightly using a spatula and cook for another 30 seconds. Now flip again and cook for 20 seconds, pressing gently on that side too. Remove and place onto a plate. Continue the same process with all the remaining rolled out theplas.
• Serve warm..

Cheers
Suji

Gobi paratha/ Cauliflower paratha (Makes 6)

I was always a huge fan of stuffed parathas and this is my favorite anyday. It is very easy to prepare and is filling too. Gobi parathas have become a staple dinner for us these days as my DD loves gobi/Cauliflower. And the greatest thing about stuffed parathas is that, they don’t need any curry, simply enjoy these delicious gobi parathas with yogurt and pickle!!!

Ingredients

For the dough:

1. Wheat flour 1 cup
    Oil 1 tsp
    Water as needed to form dough

Make dough with wheat flour, oil and water like you do for chapathi. Keep aside for half an hour. Divide into medium size balls. Set aside.

For the filling:

1. Riced cauliflower 1 cup (to rice the cauliflower, cut the to medium florets and chop finely using a vegetable chopper or simply grate them)
2. Red chilly powder ½ tsp
3. Coriander seeds ½ tsp, crushed
4. Turmeric powder ¼ tsp
5. Ajwain seeds ¼ tsp, crushed
6. Garam masala ¼ tsp
7. Coriander leaves 2 TBSP, finely chopped
8. Mint leaves 2 TBSP, finely chopped
9. Salt as needed

Preparation

Heat a pan at medium heat and add the riced cauliflower and cook covered for 3-4 minutes. Open lid and add all the other ingredients and cook uncovered for 5 minutes. Switch off flame and allow to cool. Make sure there is no moisture in the masala, if needed cook for more time until the masala is dry.

 

 

 

 

 

 

 

To make the parathas:

Take each portion of the dough and roll out to about 2 inch round or make it into round shape using your palms. Place about 2 TBSP of cauliflower filling in the middle and seal the ends to make a parcel. Flatten between your palm and dust dry flour. Carefully roll out into medium thick rounds. Set aside.

Heat a tawa and sprinkle little oil. Place the rolled out paratha and cook until brown spots appear, about a minute or two. Flip and cook for another 2-3 more minutes to get the brown spots. Serve immediately with yogurt and pickle.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe adapted from chef Harpal Singh Sukhi…
Notes: you can add more oil or butter while cooking the parathas for an extra taste..

Cheers!!!
Suji

Cauliflower tawa masala (Serves 4)

Ingredients

1. Cauliflower 1 small. Cut to medium size florets
    Oil 1 TBSP
    Red chilly powder 1 tsp
2. Ajwain/aymodakam 1 tsp
3. Onion 1 medium, thinly sliced
4. Ginger 1 inch piece, finely chopped
    Green chilly 2 nos, julienned
5. Red chilly powder 1 heaping tsp (if using Kashmiri chilly powder use 2 tsp)
    Coriander powder 1 heaping tsp
    Roasted cumin powder ½ tsp
6. Tomato 1 big, finely chopped and 1 small cut to 8 pieces
7. Garam masala ½ tsp
    Coriander leaves/cilantro 2-3 sprigs, chopped
8. Salt as needed
9. Oil 1 TBSP

Preparation

• Preheat oven to 450F.
• Clean and cut the cauliflower to medium florets. Add 1 TBSP oil, salt and red chilly powder and mix to combine. Transfer this to a greased baking tray and roast at 450F for 20 minutes. Remove and set aside.
• Heat 1 TBSP oil in a heavy bottomed pan and splutter the ajwain seeds for a minute. Follow up with ingredients numbered 4 until aromatic.
• Add the thinly sliced onions and cook this until the onions turn golden brown in color.
• Next add the ingredients numbered 5 one by one and mix well to incorporate. Saute the until raw smell goes off. Adjust salt.
• Now add the finely chopped tomato and cook covered at medium flame until tomatoes are mushy and oil separates.
• Open lid and add the roasted cauliflower, tomato and mix well gently.
• Cook this for 3 minutes and add garam masala and cilantro.
• Mix gently and switch off flame. Serve this with chapathis or fried rice.

Cheers!!!
Suji

Avocado paratha (Makes ~10)

Avocado parathas- believe me friends, these are delicious, filling and healthy. I love love love avocados and so does my 2 year old Aavani. We always have a supply of avocados in our fruit basket. I had seen these parathas in a couple of blogs before and wanted to give a try myself. I added grated onions to bring a little more flavor and it worked fine. Do give it a try and enjoy this healthy goodness yourselves!!!

Ingredients

1. Ripe avocado 1 large
2. Onion 1 small, grated
3. Garlic 2 pods, grated
4. Green chilly 2 nos, finely chopped
5. Cilantro/coriander leaves 2 TBSP, finely chopped
6. Lemon/lime juice 2 tsp
7. Garam masala 1 tsp
8. Salt as required
9. Oil 1 TBSP
10. Whole wheat flour 1 cup +a few TBSPs extra and more for dusting

Preparation

• Peel the avocado and remove the pit. Scoop out the flesh and place into a deep bowl.
• Now add all the ingredients except wheat flour and smash well using a potato masher or a fork.
• Once mixed well, add the wheat flour little by little and make a smooth dough as you do for chappathis. It took me about 1 cup plus 4 TBSPs flour to get the perfect dough. Knead well and keep it covered for 30 minutes.
• Heat a tawa on medium high heat.
• Now make lemon sized balls out of the dough. Flatten between your palm and dust dry flour. Roll out into medium thick rounds.
• Place the rolled out parathas on the hot tawa and cook for 20 seconds or until brown spots appear on the bottom. Flip and cook for another 20-30 seconds. Remove to a serving platter and enjoy with yogurt!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cheers!!!
Suji

Aloo Gobi Mattar (Serves 4)

Ingredients

1. Potato 1 medium, peeled and cut to cubes
    Cauliflower 1 cup/ ½ of a medium, cut to florets
    Green peas ½ cup, cooked (I used the frozen)
2. Ginger 1 inch piece
    Garlic 2 cloves
    Fennel seeds ¼ tsp
3. Red chilly powder ½ tsp
    Turmeric powder 2 tsp
    Coriander powder 1 tsp
    Cumin powder ½ tsp
    Garam masala ½ tsp
4. Salt as required
5. Oil 1 TBSP

Preparation

• Crush together ingredients numbered 2 and set aside.
• Heat oil in a non stick pan and saute onions until light golden brown.
• Add the crushed paste and cook till aromatic.
• Add ingredients numbered 3 with little water and mix well. Saute this for another 3 minutes and adjust salt.
• Now add all the vegetables and ½ cup water. Cook covered until vegetables are soft to touch about 10-15 minutes.
• Open lid and cook for another 2 minutes and switch off flame.
• Enjoy with rotis.

Notes: If you prefer a dry version, cook uncovered until all liquid evaporates.

Cheers!!!
Suji

Simple dal/Parippu curry (Serves 4)

Ingredients

1. Toor/Tuvar dal /thuvara parippu 1 cup
2. Mustard seeds ¼ tsp
    Green chilly 2 nos, finely chopped
    Ginger 1 small piece, chopped
    Garlic 1 clove, chopped
    Onion ¼ cup, chopped
3. Turmeric powder ¼ tsp
4. Salt as needed
5. Oil 2 tsp
6. Water 2 ½ cups

Preparation

• Wash the dal well under running water 3 times. Transfer to a pressure cooker along with enough salt and 2 cups water, pressure cook to 2 whistles. Allow pressure to release itself and set aside.
• In a pan, add oil and splutter mustard seeds. Next add all the other ingredients numbered 2 and sauté till onions turn translucent.
• Add turmeric powder and cook for 2 more minutes.
• Pour the cooked dal along with the liquid plus ½ cup more water. Cook till boiling, check for salt and garnish with cilantro.
• Enjoy this simple comfort dal with rotis …

Notes: You can also add a small tomato along with the ingredients 2 while cooking.

Cheers!!!
Suji

Poori Aamras (Serves 2)

 

Ahh, today’s recipe is something to die for ! I was always weary about having Poori with mango puree , but something happened that changed my opinion completely. I was watching one of my favorite hindi daily soaps the other day. The female lead’s mom was serving poori aamras for breakfast and was mentioning that it was the start to the mango season. The way the family members were enjoying the pooris made me crave for the same. My glance fell upon our fruit basket and lo & behold,  there were plenty of mangoes. I decided to take the plunge, promptly got behind my apron and  made the pooris and aamras right away. Long story short, we not only enjoyed the combo, it was frekin’ delicious. Hope you all will like it too…

Aamras/mango puree

Ripe mango 2 nos, chilled (I used Champagne® Mango variety)
Sugar 1-2 TBSP
Cardamom powder a pinch
Dry fruits and nuts 2 TBSP, chopped (optional), I didn’t use this

Preparation

Chill the ripe mangoes for atleast 2 hours. Now peel the skin off and cut the flesh (throw away the pit). Add sugar and mango pieces into a blender and make into a smooth paste. Transfer the same onto a serving bowl and sprinkle cardamom powder and add dry fruits and nuts if are using the same. Mix well and enjoy with hot pooris.

Poori/ Deep fried puffed Indian bread

Atta/whole wheat flour 1 cup
Rava/semolina 1 TBSP
Salt as needed
Water around ½ cup + as needed

Preparation

Mix all dry ingredients in a bowl. Now slowly add the water little by little while you mix the flour with your hands to a crumbly mixture. Now sprinkle 1-2 TBSP water and knead the mixture to  a firm dough. Brush with little oil and keep it covered for 10-15 minutes.

After this, knead for one last time and divide the dough into equal size balls (from 1 cup flour you can get 6-8 pooris). Roll out each ball into circles (not too thin or thick).

Heat oil for frying, in a deep bottomed pan until fumes start to develop. Now reduce flame to medium high and drop the rolled out poori slowly into the oil. Now gently press the poori using the ladle so that it will puff up. Once it has puffed up, turn to the other side and fry till they are golden brown. Take the poori out and drain excess oil onto a paper towel. Enjoy!!!

 

 

 

 

 

 

 

 

 

 

 

Cheers!!!
Suji

Mushroom chukka fry (Serves 4)

Mushrooms one 16 oz packet
Red onions 1 big, chopped
Tomatoes 1 big, chopped
Green chilly 2 nos, slit
Ginger garlic paste 1 TBSP
Red chilly powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ½ tsp
Cumin powder ¼ tsp
Garam masala 1 TBSP
Salt as needed
Oil 2 tsp

Phase II

Butter 1 tsp
Whole garlic 2 pods
Whole black pepper 1 tsp
Cumin seeds ½ tsp
Curry leaves a handful

Preparation

Heat oil in a deep pan at medium heat and add the garam masala powder. Fry this for a minute and add the chopped onions along with salt. Sauté it until onions are translucent and then add ginger garlic paste, green chilly, turmeric powder, red chilly powder, coriander powder and cumin powder. Sauté this along with onions until the raw smell goes off. Next throw in the chopped tomatoes and sauté until oil separates. Now add the mushrooms and incorporate well with the masala. Add little water if needed and cook covered for about 10-15 minutes. Remove from flame and keep aside.

Meanwhile crush the garlic pods, peppercorns and cumin seeds using a mortar and pestle.

Heat a wide mouth pan at medium high heat and melt the butter. Add the crushed garlic pepper mixture and sauté for 2-3 minutes. Now reduce flame to medium and add the mushroom masala and curry leaves to the pan and cook this until the mushroom masala becomes dry. Switch off flame and serve with rotis or any kind of flavored rice.

Recipe courtesy: Slightly adapted from www.vahrevah.com

Cheers!!!
Suji

Aloo paratha

For the parathas

Wheat flour 1 cup
Oil 1 tsp
Water as needed to form dough

Make dough with wheat flour, oil and water like you do for chapathi. Keep aside for half an hour. Divide into medium size balls.

For the potato filling

Potato 2 big, boiled and mashed
Onions 1 medium, finely chopped
Green chilly 1 no, finely chopped
Coriander leaves a handful, finely chopped
Red chilly powder ½ tsp
Coriander powder ½ tsp
Cumin powder ¼ tsp
Garam masala ¼ tsp
Salt as needed
Oil 1 tsp + for to make parathas

Preparation

Heat oil in a pan and sauté the finely chopped onions until translucent. Add the green chillies and cook for a minute. Now add red chilly powder, coriander powder, cumin powder, garam masala and salt. Mix well and cook until raw smell from powders are all gone. Switch off and add to the boiled and mashed potato. Add the chopped coriander leaves and more salt if needed. Mix all well to combine. Make medium size balls out of this mixture and set aside.

To make the parathas

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Take each portion of the dough and roll out to about 2 inch round. Place the potato ball in the middle and seal the ends to make a parcel. Flatten between your palm and dust dry flour. Roll out into medium thick rounds. Set aside.

Heat a tawa and sprinkle little oil. Place the rolled out paratha and cook until brown spots appear. Flip and cook for another 2-3 more minutes to get the brown spots. Serve immediately with yogurt and pickle.

Cheers!!!
Suji