IndianDeliciousCuisine – Page 3 – The Secret Ingredient

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

Malai Bell Pepper Mushroom | Mushroom Bell Pepper in White Sauce

By anshu April 25, 2015

I needn’t say again and again that how much I love mushrooms. My unconscious mind plans to make all possible mushroom recipes on earth 😛 . When I am surfing the net my hand stops where my eyes are fixed and my heart skips a beat, you know I am looking at a new mushroom recipe which I want to try. This happened when Suganya Hariharan a fellow blogger from Relish the Bite posted recipe of Mushroom Bell Pepper in White Sauce on a food group. Without wasting time I tried it and it was a masterpiece. It not only looks tempting it is one of my favourites now.

The fusion of gooey Mushrooms and crisp Bell peppers creates an interesting melody. Not to mention the white sauce is not bland but rather full of flavours. Oh! I cant stop talking about this dish, why don’t you just follow the recipe and make it for your self 🙂

Directions:

1. Slice Mushrooms and cut Bell Peppers in bite size pieces. I had on hand red and yellow.

2. In a small bowl soak poppy seeds in a table spoon of water. Set aside.

3. Also chop some onions, ginger, garlic and green chilies.

4. In a wok add some ghee.

5. Add bay leaf and green cardamoms.

5. Once the aroma starts coming add onions, ginger, garlic and green chilies. Saute them till onion turns soft and transparent.

6. Turn the flame off and add cashews once the sauteed onions have cooled a bit.

7. Add the soaked poppy seeds with its water and onion mixture to the grinder. Pulse it together to make a smooth paste. You can leave out the bay leaf.

8. In the same wok add a little more ghee or clarified butter.

9. Add the chopped onions and mushrooms. Also add kasuri methi or dried fenugreek leaves. Saute them on medium high heat till they become little soft but still crisp.

10. Add the onion cashew paste to the wok.

11. Keep tossing the sauce with the mushrooms and peppers on low flame till the raw aroma of the paste fades away.

12. Add milk, salt and water. Let it simmer for about 5 minutes. The sauce will gradually thicken up.

13. When the sauce has thickened add cream or whisked malai. Let it cook for a couple of minutes more on low heat.

14. Garnish with Garam Masala and Chopped fresh Coriander.

15. Serve hot with Rotis.

You can try other Mushroom recipes from The Secret Ingredient : Mushroom Do Pyaaza, Chili Mushroom, Vegetarian Mushroom Lasagna in White Sauce, Mushroom Spinach Frittata, Baby Corn Mushroom Masala, Classic Cream of Mushroom Soup, Mushroom Lasagna in a Microwave, Creamy Spinach Curry with Stir Fried Mushrooms, Mushroom Rice Pilaf, Peas and Mushroom Spicy Soup, Cheesy Mushroom Pull Apart Bread, Mushrooms in Dry Spicy Gravy, Italian Arborio Rice with Mushrooms

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Dinner

Capsicum Zunka | Capsicum with Gram Flour | Besan Wali Shimla Mirch

By anshu April 18, 2015

I have always liked Capsicum be it in pastas or simple Indian style Aloo or Potato Capsicum. When I came across this recipe I was a little skeptical in trying owing to its different ingredients. But to my surprise this dish, Capsicum Zunka from Maharashtrian Cuisine came out absolutely delightful. It not only has a unique blend of flavours but has a very interesting texture.

The Black Bengal Gram Flour or besan as it is commonly known as gives this dish a phenomenal treatment. Not to mention the symphony of flavours created by Curry Leaves, Mustard Seeds, Asafoetida and Garlic is worth mentioning. This might be a humble dish but very flavoursome.

Directions:
1. Wash the capsicums and cut them into cubes.

2. Also Chop Onions, green chilies and peel Garlic cloves. Set aside.

3. In a wok add Besan or Black Bengal Gram Flour and dry roast it on low flame. Keep stirring it continuously to avoid burning from the bottom. The colour of the flour should not change but by the fragrance you will know when its ready. Transfer it to a plate.

4. In the same wok add oil. Heat the oil.

5. Once the oil is hot add the mustard seeds. When they begin to crackle add Cumin seeds and asafoetida. Saute them for couple of seconds.

6. Add chopped Onions, Garlic, Kaddhi Patta and Chopped Green Chilies.

7. When the onions become soft and tender add cubed capsicum and combine. Add salt. Let the capsicum cook on medium low flame till it becomes partially soft and releases its water. This should take 6-7 minutes.

8. Now to this add red chili powder, turmeric powder & Coriander powder.

9. Once the spices are combined with the capsicum sprinkle roasted besan over it. Do not put it in one go. Use one spoon at a time and then combine. This will ensure that the flour is evenly mixed and there are no lumps.

10. Cover the wok partially with the lid and cook for another 2 minutes on low flame.

11. Sprinkle with fresh Coriander Leaves.

Serve hot with Chapatis and Pranthas.

You can even try Baked Stuffed Capsicum for variation.

For more Indian Dishes you can check out Aloo Anaar ka Raita, Gobhi Danthal, Swanjhane Ke Phool.

[whohit]CapsicumZunka[/whohit]

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Dinner

Mushroom Do Pyaaza | Khumb Do Pyaaza | Mushrooms and Onions in Thick Gravy

By anshu March 29, 2015

khumbdopyaaza_featureda1

Mushroom or Khumb Do Pyaaza is a popular Indian Dish which uses Onions twice, hence the name. It has flavourful mushrooms cooked in aromatic spices in thick gravy. It tastes incredible with Roti or Lacha Parantha.

I am as it is a die hard fan of mushrooms. for me all mushroom dishes are special, be it Mushroom Lasagna, Cream of Mushroom Soup, Mushroom and Green Onions Pasta, Italian Frittata with Mushrooms and Spinach or Indo Chinese style Chili Mushrooms (I know that’s a lot of mushrooms :P)

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Coming back to the topic of Mushroom Do Pyaaza. I always had this dish in a fancy restaurant, where you cant have enough. So I decided to do this at home . I followed Ambikaji’s recipe. She is a fellow blogger like me and cooks very delicious food. I made a few minor tweak to her original recipe and it was a delight.

Directions:

1. Chop Onions, Garlic , Ginger, tomatoes and gently slit Green Chilies. Also cut two onions in large pieces and roughly separate their layers.Keep aside.

2. Wash and chop Mushrooms lengthwise. Keep aside.

3. In a wok add ghee or clarified butter.

4.Saute the mushrooms till they release their water and become soft and tender.

5. Once the water has absorbed remove them on a plate and keep aside.

6. In the same wok add little more ghee and add cumin seeds.

7. When the cumin seeds begin to sputter add the chopped onions, garlic, ginger and slit green chilies.

7. Add Bay leaf and one crushed cardamom.

8.Saute the onions till they become transparent and soft.At this stage add chopped tomatoes and continue cooking them till they become soft and gooey.

10. Switch off the flame and transfer the sauteed mix to a grinder. Make a smooth paste.

11. Transfer the smooth paste to the same wok and turn the heat on.

12. Add salt, turmeric, red chili powder and combine.

13. Add water and let it simmer for a few minutes.

14. Add cream and sauteed mushrooms.

15. Also add big chunks of onions and Kasuri Methi. Combine everything.

16. Let it simmer for another five minutes.Garnish with Garam Masala and Fresh Coriander leaves.

Serve hot with Rotis or Paranthas.

Other mushroom related recipes are Mushroom Lasagna, Italian Frittata with Mushrooms and Spinach or Indo Chinese style Chili Mushrooms. Kadahi Mushroom, Mushroom Biryani, Mushroom Matar, Palak Mushroom.

You can even try other Indian Recipes like Punjabi Style Dal Makhani, Punjabi Pindi Chole,Shahi Paneer, Palak Paneer.

[whohit]MushroomDoPyaaza[/whohit]

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Dinner

Swanjhane Ke Phool Ki Sabji | Drumstick Flowers with Peas

By anshu March 2, 2015

Swanjhane ke phool or drumstick flowers as it is known in English are bitter flowers available at this time of the year. These are also known as Moringa flowers, sahjan k phul, swanjhra gulah and are widely popular in Sindhi Cuisine. My mother being a punjabi makes this amazing dish which is known in lessor households, rather not a lot of people know that these flowers can be cooked. When I made this last time my parents in law tried it for the very first time.

This is my favourite dish and I yearn to eat this whenever these flowers are in season and I am at my mother’s place. I haven’t been able to perfect this recipe but this is the exact recipe she follows. I think its the addition of love which makes it more delicious. Many people dislike this because they complain of being very bitter. But my mom’s recipe makes it neutral and delicious. You must try it out. It has that earthy taste which makes it simply delicious.

Directions:

1. When you buy the flowers and buds of drumstick just ensure it doesn’t have any unwanted stems.

2. Boil some water in a pot and add salt.

3. When the water comes to a boil add the flowers and let it cook for a minute and then turn the flame off.

4. Close the lid and let it sit overnight or 8 to 9 hours. This will take out the bitterness out of the flowers.

5. After soaking for 8 hours this is how it will look. The water will become brown.

6. Now drain the flowers and put them under running water.

7. Put the flowers back in the pot and add fresh water.

8. Keep boiling it for 20-25 minutes till the flowers are soft and cooked. You can take a flower and try to mash it with your fingers.*

9. Drain the flowers using a colander.

10. Squeeze out extra water using your hands. It will mash up the flowers but its okay. You can do it in batches.

11. Keep them aside on a plate. In the meanwhile chop some onions, tomatoes and green chilies for the temper.

12. In a wok add some ghee or clarified butter,

13. Add peas and cook them for five to seven minutes till they become soft and crunchy.

14. Add chopped onions and saute them till they become transparent and little brown.

15. At this stage add chopped tomatoes and green chilies. And cook till tomatoes are softened.

16. Add salt and red chili powder.

17. Cook for five minutes or until the oil begins to separate.

18, Add boiled and drained flowers and mix.

19. Cover it with a fitting plate and let it cook on low flame for five minutes.

20. Sprinkle some Garam Masala.

Serve hot with Rotis.

You can try other recipes from my Mother’s Kitchen like Tori Wadiyan, Bharwan Karela, Besan Kaddi Pakora, Aloo Methi, Gobhi Danthal, Dal Makhni.

[whohit]SwanjhneyKPhool[/whohit]

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Dinner

Punjabi Style Gobhi Danthal | Cauliflower Stem in Spicy Dry Gravy

By anshu January 29, 2015

Gobhi or Cauliflower is the most versatile vegetable after potatoes and found in almost all across the globe. In winters it is available in abundance in India. One gets tired of eating Aloo Gobhi or Cauliflower cooked with Potatoes so a variation is always welcome. Few days back I had posted recipe of Gobhi Manchurian. which is an indo-chinese way of cooking this nutritious vegetable. The interesting thing to note is that not only the cauliflower florets are used in cooking but the central stem holding the florets also makes such an amazing dish. My mother makes it and its absolutely delightful.Its one of my favourite dishes and I insist that you must try it in thick winters. Its also known as Vegetarians meat.

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You have to reserve and collect the stems or danthals when you cook cauliflower. The softer the stems the better the dish tastes. You can keep the danthals or stems in the fridge for two weeks and cook once you have enough danthals to get started. The other option is you can ask your local vegetable vendor to give you the stems. They will be happy to give away to you.

Directions:

1. You need atleast two full pods of Garlic for this. Peel the skin and keep the garlic cloves aside.

2. In a blender add garlic, green chilies, ginger and tomatoes and make a fine paste. Keep aside.

3. Remove the florets and take the central stem of the cauliflower. You can also use the hard shoots,ensure they are fresh. Wash them rigorously to remove all dirt.

4. Cut the danthals into half or if they are big cut them into fours lengthwise.

5. Put some mustard oil in the pressure pan. Wait till the oil starts to smoke out.

6. Put the tomato puree.

7. Also add the danthals and combine them with the puree.

8. Add salt, turmeric powder and red chili powder.

9. Also add garam masala and combine.

10. Close the lid and cook for 6-7 whistles or till it becomes soft and tender.

11. Garnish with Green coriander leaves.

Serve hot with Rotis and enjoy the most amazing vegetarian meat. Do not forget to remove the hard stems like bone 😉

You can even try other dishes from Punjabi Cuisine like Besan Kaddhi Pakore, Bharwan Karela, Dal Makhni, Langar Wali Dal and Dum Aloo.

[whohit]Danthal[/whohit]

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Dinner

Langar Wali Dal | Punjabi Maa Cholleyan di Dal | Urad Dali Channa Dal | Split Black Gram & Split Bengal Gram Lentils

By anshu January 8, 2015

This is my favourite Dal after Dal Makhni. Traditionally this is made with split bengal gram and split black gram, also known as kali peeli or yellow black dal on slow cooker. It derives its name Langar ki Dal as it is served in Community Kitchen in Sikh Gurudwaras or temple all across the globe.

My parents tell me that in gurudwaras they put the lentils with water and whole spices to cook on slow flame in the evening and keep stirring it to become thick and creamy. By morning its ready to be served to the devotees after tempering it. My mother taught me to make a much quicker yet tastier version. It is so flavourful and delicious, specially when guests come over.

Directions:

1. Take Urad dali or split black gram and Channa dal or split bengal gram in 2:1 proportion. More Black lentil and lesser yellow lentil. Atleast this is the way my mom has taught me. You can even take it half and half.

2. Wash it and soak it in water for atleast an hour.

3. In the meanwhile roughly chop tomatoes, green chilies and garlic cloves and put them in a blender to make a smooth puree.

4. To your Pressure pan add socked lentils.

5. Add to this five times water.

6. Add the tomato puree to the pressure pan.

7. Add salt, turmeric powder and red chili powder.

8. Add Asafoetida.

9. Close the lid and pressure cook for 30 minutes on low flame. First turn the flame on high and when the pressure builds up turn the flame on low.

10. In a wok add little ghee or clarified butter.

11. Add cumin seeds and let them splutter for a few second.

12. Add chopped ginger and onions for the temper. Saute them till the onions become soft and tender.

13. Add boiled lentils to the temper.

14. Check for salt .

15. Add channa Masala.

15. Add garam Masala and garnish with freshly chopped coriander.

16. Keep on flame for another 8-10 minutes till it becomes creamy. Keep stirring in between. If you like add little cream or whisked malai.

17. Serve hot with Rotis or Kulcha.

You can even try Dal Makhni or Pindi Cholley

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Dinner

Punjabi Style Dum Aloo | Baby Potatoes in Cashew Yogurt based Dry Gravy

By anshu January 1, 2015

Punjabi Dum Aloo is a very aromatic and rich dish made with baby potatoes tossed in cashew based gravy. Potatoes are found everywhere in the world and it is the most versatile vegetable. There are innumerable ways you can cook them. This delicious recipe of dum aloo in aromatic spices in cashew yogurt gravy is a delicacy from Punjabi Cuisine. It tastes heavenly.

The way the gravy marries the boiled potatoes is beyond description. You can only know once you taste it. Ever since I started making this, my husband has been requesting me frequently to make this. If you are looking for something interesting to impress your guests you are on the right track.

If you are looking for more potato dishes you can even try Honey Chilli Potatoes, Mint Potatoes, Rosemary Garlic Roasted Potatoes. I am sure all these dishes are unique and will be appreciated by you.

Directions:

1. Wash and boil baby potatoes. If using a pressure pan you can cook them 3 whistles and turn the heat off. Let them cook in the steam. If using a dutch pan for boiling it will take somewhere to 20 minutes. Make sure the potatoes do not break open on over boiling.

2. Peel the potatoes and prick them from all sides using a fork.

3. In a wok add some ghee and shallow fry the potatoes till they acquire a slight golden colour.

4. Set them aside on a plate.

5. In a coffee grinder or dry grinder add cashews, green cardamom, coriander seeds, cumin seeds, cinnamon and cloves, and make a dry mix powder. Set aside.

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6. In the same wok add more ghee and a pinch of asafoetida and bay leaf.

7. Add chopped onions and saute them till they become soft and tender.

8. Add to it ginger garlic paste and saute them till the raw smell of garlic goes away.

9. Add the dry cashew spice mix and saute for a minute.

10. Add whisked yogurt/curd and add little by little so that it doesn’t curdle.

11. Add turmeric powder and red chili powder. Stir continuously for bout 3-4 minutes of till the oil starts to separate.

12. At this stage add the shallow fried potatoes to the gravy.

13. Add salt, sugar and kasuri methi or dried leaves of fenugreek.

14. Add water and bring it to a boil.

15. When it starts boiling, put the lid on and cook for five seven minutes or till the gravy has reached the perfect consistency. Garnish with Green Coriander Leaves.

16. Transfer to a serving bowl. Serve hot with Rotis or Puris.

You can try other dishes from Punjabi Cuisine like Bharwan Karela, Dal Makhani, Besan Kaddhi, Langar wali Dal, Shalgam ka Saag,

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Dinner

Dahi Wala Karela | Bittergourd in Yogurt based Spices

By anshu December 29, 2014

Karela or bitter gourd is my favourite. Its lingering bitterness cooked with spices makes it a die for vegetable. I always had karela in a stuffed form known as Bharwan Karela, the way my mother makes it in a punjabi style. But some time back I came across a recipe on facebook food group from a fellow member which intrigued me to try this variation. Its made with addition of plain yogurt to the spice mix.

I gave it a try and to my surprise it was loved by everyone in the family. Definitely this recipe is for keeps. Thanks Ruchi for this incredible recipe.

Directions:

1. Wash Karelas and pat them dry using a kitchen towel.

2. If you like you can remove the peel. I made them with the peel. Cut them into lengthwise chunks. If the seeds are hard, remove them.

3. Rub some salt over them and let them rest for 15 minutes.

4. In the meanwhile chop some onions and set aside.

5. In a iron skillet or wok add some mustard oil and let it heat. The taste of mustard oil and bittergourd cooked in iron skillet is a match made in heaven.

6. Add cumin seeds and let them splutter. Also add asafoetida.

6. Add chopped onions and saute them till they become soft and tender.

7. Squeeze out extra water from karelas and add them to the wok and saute them.

8. Add Coriander powder and red chili powder. You can add fennel powder, I did not because I am allergic to fennel.

9. Also add turmeric powder,garam masala and salt.

10. Cover it with a lid preferably a smaller one which covers the karelas without any gap. It will help them cook faster and make them more crispier. Let them cook on low flame for 10 minutes or so.

11. In the meanwhile whisk some yogurt and set aside.

12. After 12 minutes this is how my karelas look.

13. Add whisked yogurt and combine everything. Cook uncovered till yogurt combines and makes like a dry gravy.

14. Sprinkle on top garam masala and fresh chopped coriander leaves. Serve hot with roti.

You can even try Punjabi Bharwan Karela, Punjabi Pindi Choley, Tori wadiyan and Besan Pakoda Kaddhi.

[whohit]dahiWalaKarela[/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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