IndianCurries – Page 2 – The Secret Ingredient

Dinner

Mushroom Matar | Peas and Mushroom Spicy Soup | Khumb Matar Thin Curry

By anshu November 22, 2015

One afternoon we were eating at our favourite restaurant in Mexico. It was a busy afternoon. We ordered food and were expecting it to take time and then suddenly two bowls of soup appeared in front of us. We told the waitress we never ordered this. She apologetically said your order will take another 3 minutes so till then you enjoy this soup on the house. It was such a beautiful gesture. It was Mushroom and Peas soup. When I took its first sip it took me back home, it tasted exactly like the way my mother makes matar mushroom thin curry. Just that it had chicken broth in it. That day we realised that this can be had as a spicy soup as well.

After coming back India we have made this so many times owing to my love for Mushrooms. On the contrary my Mother In Law despises mushrooms 🙁 but when she tried this she couldn’t stop. 🙂 The taste of this thin gravy is exception in spite of the fact its simple to make it. You can have it as a soup or team up with roti or rice.

Directions:

Wash and slice some mushrooms into bite size pieces.

2. Chop some tomatoes, onions, ginger, garlic and green chilies and make a smooth puree in a blender.

3. Add some ghee or clarified butter in a pressure pan. When it becomes hot add cumin seeds. Let them crackle for a couple of seconds.

4. Add the tomato garlic puree to the pan. Keep sauteing till oil separates the masala.

5. Add salt, red chili powder* and turmeric powder.

6. Add chopped mushrooms and mix well. Also add fresh or frozen peas.

7. Mix the vegetables with the masala and add water. The water should be enough to drown the vegetables.

8. Close the lid and let the pressure build up. Cook for 4-5 whistles or 8-10 minutes on high pressure. Turn the flame off and let it cook in its steam. Open the lid and garnish with green coriander and Garam Masala.

10. Serve hot with a slice of garlic bread if eating this like a soup. If eating like a full meal you can have this with roti or rice.

Other Mushroom Recipes you can try here are: Mushroom Do Pyaaza, Malai Bell Pepper Mushroom, Chilli Mushroom, Mushroom Risotto, Italian Frittata with Mushrooms and Spinach,Mexican Casserole Eggs with Mushrooms and Chili Poblano, Mushroom Lasagna in Bechamel Sauce, Kadhai Mushroom.

If you are looking for more delicious healthy soups you can try: Chicken Soup with Rice, Russian Beetroot & Vegetable Soup, Classic French Potato Leek Soup , Sopa De Frijol, Tomato Soup, Zucchini Garlic Soup with Yak Cheese Shreddings.

[whohit]MushroomPeasSoup[/whohit]

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Dinner

Mutton Rogan Josh | Kashmiri Lamb Curry | Kashmiri Goat Curry

By anshu September 25, 2015

This is that post of the month where I cook and present according to the theme in Spatula Force’s Monthly Challenge. It’s a group of talented bloggers who have come together to try new cuisines, new dishes out of the ordinary. This month’s theme was hosted by me and it was an opportunity to explore Kashmiri Cuisine. I had never cooked lamb before so when it was time to make something Kashmiri I knew I had to debut cooking Mutton or Lamb or Goat and the signature Dish from Kashmiri Cuisine was none other than Rogan Josh.

Rogan Josh is an aromatic Lamb dish of Persian Origin. Rogan Josh the name has many interpretations. Rogan or Roughan means ‘Clarified butter’ or fat and Josh means the ‘passion, the intensity, the heat’. Rogan Josh thus means cooked in oil in intense heat. The colour of gravy is crimson red due to Kashmiri Red Chilies which gives more colour than the heat to the dish. Apart from this Ratan Jot or Alkanet a dried herb from the region is used to give its amazing red colour. I have used Ratan Jot infused in oil for the colour.

Another interesting fact about this dish is that there are two distinct way of cooking it. The Hindu way and the Muslim way. Muslims use Praan, local shallots tasting like garlic whereas the Kashmiri Brahmins avoid onion and garlic and use Yogurt to bring down the spice in their curry. Also it is noteworthy that in India instead of Mutton Goat is unvaryingly used since genuine lamb is less widely available than goat meat.

I have made the dish without any fresh vegetables. It made me think loud as to how treacherous can the cold be in the Kashmir Valley where not a blade of grass grows in thick winters and the valley is covered in a blanket of snow. It is where the human being learns to adapt with whatever is available, preserved, and dried.

I totally enjoyed cooking this specially reading about the Kashmiri Cuisine. Special mention goes to Farrukh Shabad for her incredible lip smacking recipe of Rogan Josh from her blog Cubes n Juliennes. What can be more appropriate than adding this recipe on Bakra Eid. I wish my readers Eid Mubarak!

Directions:

1. In a bowl marinate chopped mutton pieces with Cinnamon Powder and Fennel or Saunf Powder.

2. Also red Kashmiri Chili Powder, Black pepper Powder and Cardamom Powder or Crushed Cardamom.

3. Rub the lamb pieces rigorously with the spices and let it sit for an hour or so.

4. After an hour or marination add mustard oil in a pressure pan. You can use open pot also for slow cooking. Let the oil smoke out. As you spot the smoke turn the flame off.

5. Add Bay leaf, Black Cardamom and Green Cardamom.

6. Also add Cinnamon Sticks, Cloves and Black Pepper Corns. Roast the spices in oil on low flame till aroma starts coming.

7. In a small bowl whisk some thick creamy yogurt, make sure its without lumps. Add Red Chilli Powder and Fennel Powder to it. Set aside.

8. When your whole spices have roasted add the marinated mutton pieces to the pressure pan and fry in oil for 6-8 minutes stirring occasionally. At this stage the colour of mutton will change from red to brown.

9. At this stage add Asafoetida and Dry Ginger Powder to the pan and combine with the mutton.

10. Add a cup of water and simmer for good 10 minutes.

11. Turn the flame on low and then add Yogurt mix to the mutton and combine till whole of mutton is combined in yogurt.

12. Add salt.

13. In a bowl add ratanjot or alkanet with little oil and microwave it for a minute. This will infuse the colour in oil. It is important to mention that ratan job only infuses in alcohol and oil and not in water.

14. Add this ratanjot infused oil to the curry and combine.

15. Close the lid and bring in 3 whistles and then turn the flame on sim. Let it cook for another 20 minutes undisturbed. If you are cooking in a crock pot cook it covered. It can take upto 1 and 1/2 hours to 2 hours. Do not forget to stir at regular intervals. Serve hot with Rice or simple Roti or Tawa Naan.

Other Popular dishes from Indian Cuisine you can try Butter Chicken, Dal Makhani, Shahi Paneer, Palak Paneer, Mushroom Do Pyaaza.

[whohit]RoganJosh[/whohit]

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Dinner

Kadhai Mushroom | Mushrooms in Dry Spicy Gravy

By anshu August 24, 2015

Mushroom!! I am a self proclaimed biggest mushroom fan. This fact is not unknown. My blog is an evidence of this as it is full of mushroom and bread recipes. Not to mention there are so many more in the pipeline ;). My love for mushroom has grown leaps and bounds over years. This recipe of Kadhai Mushroom literally translating to Mushroom in a wok in a classic Indian recipe which is made with freshly ground spices which makes all the difference.

I was looking for this recipe for a long time and then came across this recipe of Shilpi from Foods And Flavors By Shilpi. I must say it was amazing! Just like the way they serve at a good Indian restaurant. I was in a mushroom haven.

Directions:

1. Chop some fresh button mushrooms, firm capsicum and onions in big chunks. Set aside.

2. For the gravy finely chop another onion, tomatoes and green chilies. Set aside.

3. For the dry spice mix. Add whole coriander seeds, cumin seeds in a small pan.

4. Also put black peppercorns and red dry chillies. Dry roast them on medium low flame for couple of minutes till they start to crackle, Keep tossing them for you wouldn’t like to burn them 🙂

5. Place them in a dry grinder or coffee grinder on getting cool and blitz them into a coarse powder. Set aside.

6. For the gravy, in a pan add half of the ghee or clarified butter. If you are a vegan you can use any other cooking oil.

7. Add onions and chopped green chilies and saute them till the onions become soft and translucent.

8. Add tomatoes and salt and cook them till the tomatoes turn soft and gooey.

9. As it cools down place it in a grinder and make a smooth puree. Set aside.

10. In the same wok add rest of the ghee or oil and add ginger garlic paste. Saute till the raw aroma of garlic fades away.

11. Add the dry spice mix and saute for a minute or so.

12. After this add the pureed tomato onion paste. Keep cooking till the oil separates. This can take about 7-10 minutes.

13. Add chopped mushrooms to the masala and toss them together. saute them for 5 minutes.

14. At this stage add chopped capsicum and big chunks of onions. If you like you could even add bell peppers to bring in additional flavours and colour.

15. Saute them for a minute or so and add a cup of water to the masala. Let the gravy boil for 5 minutes.

16. Switch the flame off and add fresh cream to make it rich.

17. Add little kasuri methi to give it restaurant like flavour.

18. Serve hot with Roti or Laccha Parantha or even Tawa Naan.

Other Mushroom Recipes you can try here are: Mushroom Do Pyaaza, Malai Bell Pepper Mushroom, Chilli Mushroom, Mushroom Risotto, Italian Frittata with Mushrooms and Spinach, Mexican Casserole Eggs with Mushrooms and Chili Poblano, Mushroom Lasagna in Bechamel Sauce.

[whohit]KadhaiMushroom[/whohit]

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Dinner

Anda Curry | Egg Curry with Aromatic Spices | Boiled Eggs in Flavorful Curry | Egg Curry Masala

By anshu April 30, 2015

Egg Curry defies the rule that eggs are only for breakfast. When boiled eggs are tossed in aromatic spiced curry it makes an incredible lunch or dinner option. All this while I was making egg curry without following any particular way.. simply make curry and throw in boiled eggs. I would sometimes cut eggs into half.. the yolk would mix with the curry and if I let the eggs be just like that they seemed bland. They were good but not extra ordinary. I knew there has to be a better way at making this curry amazing.

And as I was on the quest of finding a perfect recipe I spoke to a friend who guided me and asked to try a particular recipe of her’s. Ohhh Lord! the egg curry was beyond perfection. Apart from the method I followed the most scintillating part of the recipe was the curry. I used Eastern Egg Curry Masala which defined the gravy and made it finger licking.

Directions:
1. Boil eggs and peel their skin off. Make a plus intersection on the tip of the egg using a sharp knife. The cut should be gentle and should only open the top. Keep aside.

2. In a pan add cumin and cloves.

3. Also add peppercorns and dried coriander seeds. Toss them on medium low flame for a few minutes till the aroma starts coming. Put the flame off.

4. As the toasted spices cool down transfer them to a dry grinder or coffee grinder and and coarsely grind them. Set aside.

5. In a wok or karahi add Ghee or clarified butter.

6. Add a pinch of turmeric, salt and asafoetida.

7. Add the boiled eggs to the ghee and toss them gently on a low flame that they are evenly coated with ghee mixture and turn slight golden from all sides. We are basically shallow frying them so that their crust gets a little crunchy.

8. Transfer them to a plate. Look! you have to be careful while tossing I injured an egg 🙁

9. In a blender add tomatoes and make a smooth puree. Set aside.

10. Also make a smooth paste of ginger garlic and green chilies. Set aside.

11. In the same wok or karahi add dried red chilies and bay leaf.

12. Add the roasted coarse ground spice mix we made earlier.

13. Add chopped onions and saute them till they become soft and transparent.

14. Add salt, turmeric and red chili powder.

15. Combine everything and add ginger garlic chili paste. Saute till the raw smell of ginger garlic fades away.

16. Add tomato puree and mix.

17. Now comes the star of the recipe which is Eastern Egg Curry Masala. Add it to the masala.

18. Keep sauteing the masala till it has reduced and oil has separated from the gravy.

19. Add the eggs and coat them with masala without moving them much. Let them absorb the spice for a minute.

20. At this stage add water.

21. Cover with a lid and let it cook and reduce on medium low flame for good seven to ten minutes. Keep checking in between as to how much curry you will like.

22. My husband likes the gravy thick so it took me around 10 minutes to get this. Garnish with fresh coriander leaves.

23. Serve hot with Roti or even Naan or Kulcha .

You can try other dishes from Indian Cuisine like Dal Makhani, Shahi Paneer, Palak Paneer, Bharwan Karela and Dum Aloo

[whohit]EggCurry[/whohit]

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Dinner

Punjabi Style Kaddi Chawal | Besan Kaddhi Pakora | Gram Flour Curry with Dumplings

By anshu December 20, 2013

My mother is an incredible cook and the credit goes to her for taming me and making a good cook out of me. I learnt to cook out of need and never out of interest. But gradually that need became an enjoyment and lately a passion.

Last year when my parents visited me in Mexico, I made Kaddhi Chawal for dinner one night. Needless to say this recipe is my mom’s most famous recipe. When she started eating she paused and said “I cant say if its made by you or me”. That was the biggest compliment from my guru. I hope you try this recipe and enjoy.

Directions:

1. Add all the ingredients for kaddi (not tadka) in a blender and add add only 1/4 of water and run the mixer to form a lump free liquid.

2. Pour this mixture in a large pot (ensure its very deep because on boiling it can spill) and add rest of the water.

3. Turn on the flame and let it boil for about 25-30 minutes. You must keep stirring it every minute and reduce the flame every now and then to stop the kaddhi flowing off the pot. Don’t be like me 😛 keep an eye on it. You can put it on high flame again and likewise keep repeating till about half an hour. Once you feel the kaddhi is cooked turn off the flame. The consistency of kaddhi will become less dense as the kaddhi cooks.

4. In a skillet/ pan add oil and let it heat for a minute and then add mustard seeds and cumin . Let it splatter for another half a minute. Ensure you do not over cook otherwise the taste changes.

5. Add Fresh kaddi patta and cook for additional half a minute. I do not have the luxury to have fresh kaddi patta in Mexico so i use dried coarsely ground kaddhi patta. It doesnt taste as strong as fresh leaves but something is better than nothing.

6. Add garlic and green chili and cook till garlic starts turning golden brown.

7. Now add this tempering on top of your kaddhi in the pot. Garnish with chopped coriander and garam masala. Keep aside.

8. For the pakora or fritters, in a frying pan pour oil and let it heat.In the meanwhile mix besan, onions, chilli, salt, red pepper powder and water to form a paste. It should not be very liquid.

9. With a spoon pour the mixture in heated oil to make fritters. Ensure you make small and thin fritters or pakora for kaddhi as they will not absorb a lot of kaddhi and there will be enough liquid.

10. Once you fry the fritters turning both sides till they acquire golden colour remove them on a paper towel to absorb extra oil.

11. Put these pakoras/fritters in kaddhi and heat it for a couple of minutes.Your Besan Kaddhi is ready! Serve with Rice and enjoy !

Other popular and Lip smacking dishes from Punjabi Cuisine are: Bharwan Karela, Dal Makhani, Langar wali dal, Bharwan Tinda, Butter Chicken .

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[whohit]kaddhi[/whohit]

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Dinner

Shahi Paneer | Melting Cottage Cheese Cubes in Cashew Based Gravy

By anshu November 22, 2013

Shahi means Royal for the richness of its gravy. Honestly, I never tried making Shahi Paneer at home. I always had an idea that it is super rich and will invite calories. But this Diwali I wanted to make something for Dinner table which was different and little special for the occasion. I found a recipe to which I made some changes and it came out finger licking. Since then we do not fear calories and make it quiet often 😛 Its so delicious that you would want to make it for every special occasion.

Its better than they serve at any given restaurant. The richness of its gravy perfectly compliments with the soft cottage cheese cubes. Its creamy texture may malt your heart. Its my most sought after recipes which never fails me. I highly recommend that you use home made fresh paneer or cottage cheese for this to get amazing results.

Directions:
1. Soak cashews in water for at least 2 hours or overnight.

2. Chop Onions and tomatoes. Keep aside.

3. In a blender add ginger,garlic and green chilies and make a smooth paste. Keep aside.

4. In a pan put some ghee and add onions to saute till they turn golden brown.

5. Add the ginger, garlic and chili paste, mix well and saute till it is brown.

6. Add the tomatoes and saute for 6 to 8 minutes.

7. Cool the sauteed onion tomatoes and blend in a mixer along with soaked cashews to make a smooth puree.

8. Transfer in a deep pan, add 1/2 cup water and bring it to a boil on a slow flame.

9. Add turmeric powder, red chili powder, garam masala, coriander powder and salt to the puree and mix well.

10. Add cream, mix well and cook on a slow flame,for 5 minutes or till the gravy is thick.

11. Just before serving, heat the gravy and add the paneer pieces into it.

8. To make it taste just like restaurant add dried fenugreek leaves or Kasuri Methi to it and stir. Serve hot garnish with coriander.

Other Popular dishes from Indian Cuisine you can try are: Mughlai Shahi Paneer, Dal Makhni, Butter Chicken, Rogan Josh, Palak Paneer, Mushroom Do Pyaaza, Kadhai Mushroom.

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[whohit]shahi-paneer[/whohit]

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