PopularIndianDishes – Page 2 – The Secret Ingredient

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)

khumbdopyaaza_featureda2

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

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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