Saturday, January 31, 2015

How to make chapatti (roti/Indian flatbread)


Making chappati (Indian flatbread) is the most basic thing in an Indian household, but also it can be the most difficult thing sometimes. It's a blessing that I could make nice, soft, round puffed-up chappatis since the age of 9.. and the credit goes to.. obviously my Nani-ji. She was the one who taught me to make the basic roti dough and chappatis. She always used to tell me: Beta, where ever you live, no matter how much you earn, you MUST know how to feed yourself, because not every time you will find someone who would be willing to cook for you in exchange of money, not every day you will love what someone else can cook for you, and you must NEVER trust on anybody to fill up yourself with nice, healthy food; because anybody can deceive you when you want a nice, simple home-cooked food, but not your own hands. Your hands will always be with you, and if you know how to create simple and basic food, you will be satisfied and happy and independent.

So here's sharing how I make basic chappatis:

Ingredients:

Whole wheat flour
Water to knead
Dry wheat flour for dusting


  1. Make a nice dough with the wheat flour. See here: Making basic roti dough.
  2. Pinch out a small ball from the dough, it must not be very big, not small. Now, how you roll this into a ball will affect how the chappati will turn out. So this ball needs to be punched a bit with the first two fingers and then rolled in a ball. The smoother the ball, the better the roti.
  3. Now roll this ball into the dusting flour and press lightly with fingers. Dust off the excess flour and begin rolling, putting mild pressure. Rotis are best flattened when the rolling pin in held not too far from the part from the thicker part.
  4. Roll in one direction, do not change sides often. Dust it in the flour whenever required, but do not dust more than twice for one chappati, and do not change sides more than twice for one chappati.
  5. When the roti is rolled, it should neither be thick nor very thin, because the thick roti will not be done properly and very thin roti will dry out and become more like papad. Now dust off all the excess dusting flour from the chappati by carefully lifting up the chappati. The extra dusting flour makes the chappati dry and burns in to leave the red patches in chappti.
  6. Now heat the tawa/griddle/pan on the maximum heat. When it is hot, carefully put the chappati. After 10 seconds, flip sides. Wait. After 20 seconds flip sides again and then lighly press with a kitchen cloth. The roti will begin to puff up. At this time, turn the flame to low. 
  7. Flip sides quickly and lightly press with the kitchen cloth and by this time the roti will be done. Remove from flame. I do not use anything like a wire mesh and always prepare on my non-stick tawa. Repeat for all the dough. Enjoy soft chappatis with anything.

Royal Green Paratha


Ingredients:

Wheat flour: 2 cups for making 4 parathas
Water to knead
Gram flour: 1/4 cup
Yoghurt: 3 tsp.
Cooking oil: 1 tsp.
Cumin seeds: 1/2 tsp.
Spinach leaves: 2 cups
Carrots: 1
Green chilli (finely chopped): 1
Salt to taste
Red chilli powder
Mango powder
Garam masala
(All spices according to taste)


  1. Heat oil in a shallow pan and crackle the cumin seeds. Add very finely chopped spinach to the pan and let it cook on medium flame for about 2 minutes. The leaves will start to wilt. Turn off the flame and let it cool. 
  2. Take the flour in a bowl and add everything: gram flour, grated carrots, green chilli, yoghurt, salt, red chilli, mango powder and garam masala. Also add the cooked spinach. Mix everything well. 
  3. Now make a dough by adding very little water at a time and form it into a solid dough. We will make parathas immediately as salt is added to the dough which will make the dough sticky if kept for sometime. 
  4. Pinch out small balls from the dough and roll carefully using a little dusting from the dried wheat flour. 
  5. Heat the griddle/tawa on highest temperature and carefully put the rolled out paratha on the tawa. 
  6. Turn after 20 seconds. Let cook completely from both sides. Ideally it is cooked evenly,just past the stage of not remaining uncooked, but we prefer a little bit burnt flavour in the same, adds to the taste (just as you could see in the pictures). This comes with experience, you might not want to burn it much, as it will spoil the entire taste. So cook it just until past the uncooked stage. 
  7. Now fry both sides with butter and take out on a plate. Add a dollop of butter and serve hot with any pickle or coriander-mint chutney.



Friday, January 30, 2015

Hariyali Fish Biryani



Ingredients:

Fish: 250 gm (I used Salmon fish)
Basmati Rice: 2 cups (boiled)
Ginger-garlic paste: 3 tsp.
Coriander leaves: a bunch
Lemon juice: 2 tsp.
Asafoetida: a pinch
Garam masala: 1 tsp.
Fenugreek powder: 1/2 tsp.
Cooking oil: 3 tsp.
Onion seeds (kalonji): 1/2 tsp.
Shahi jeera: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
Cinnamon: 1 inch
Green cardamom: 2
Dried red chilli: 1
Onion (chopped): 1
Tomato (chopped): 1
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Poppy seeds: 1 tsp.
Mint leaves: a few
Mint powder: 1/2 tsp.
A few Saffron strands



  1. Wash the fish fillets and keep aside. Make a paste of ginger-garlic, coriander leaves (save few for garnishing), asafoetida, garam masala and lemon juice. Marinate the fish in this mix and keep aside for 15 minutes. 
  2. Heat oil on medium flame and add the fish along with the marinade. Sprinkle fenugreek powder over the fish, mix well and fry carefully so as not to break the delicate fish. Fry for 2 minutes on both sides and remove, draining the oil in the pan, and keep the fish aside.
  3. Heat the same oil again (the oil is flavoured now) and add the whole spices: onion seeds, shahi jeera, mustard seeds, fenugreek seeds,cinnamon, cardamom seeds and dried red chilli. 
  4. When the spices splutter, add the chopped onions and fry until transparent. Add the tomato and green chilli and sprinkle salt. Fry well until the tomatoes are soft and mushy.
  5. Add red chilli, turmeric and poppy seeds. Mix well and after half a minute, add the fried fish and mix well. Turn off the flame. Fish masala is ready.
  6. Now in a deep container, start layering the biryani. First add half the fish masala. Then add little mint leaves and add a layer of boiled rice. Again add bit of mint leaves and add the remaining half of fish masala, remaining mint leaves and the final layer of the other half of rice.
  7. Sprinkle mint powder and saffron over the top of the final layer. Cover the container with a tight lid and keep on the lowest flame for 10-15 minutes. Remove cover, mix well, garnish with coriander leaves and serve this wonderful lip-smacking delicacy piping hot !!





Achaari Chicken Tikka




Ingredients:

Flat chicken breasts: 500 gm (I took two flat breasts of 250 gm each)
Dried red chilli: 2
Fennel seeds: 1 tsp.
Coriander seeds: 1 tsp.
Mustard seeds: 1 tsp.
Fenugreek seds: 1/2 tsp.
Cloves: 5
Bay leaves: 2
Ginger: one big piece of about 2 inches
Garlic: 6 cloves
Onion (chopped): 2
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Yoghurt: 1/2 cup
Garam masala: 1tsp.
Pickle oil: 2 tsp.


  1. Wash and clean the chicken breasts. Make cuts on the surface so the marinade seeps in.
  2. Add the following items to a blender: onion, ginger, garlic, mustard seeds, coriander seeds, fenugreek seeds, dried red chilli, cloves, bay leaves, and yoghurt. Grind to a smooth paste and transfer to a wide bowl. 
  3. Add salt, red chilli powder, turmeric, garam masala and pickle oil to the bowl. Mix everything and add the whole chicken breasts to the bowl, roll and cover. Let it marinate for 2-3 hours or minimum an hour.
  4. Preheat the oven at 200 degrees and grill these marinated chicken breasts in the oven for 30 minutes at 150 degrees and do the knife test. If not done, leave for another 5 minutes and take out. Garnish with coriander leaves and serve with plain rice and raita. Well, what to do with the leftover marinade? I never throw it, but fry the masala very well so the raw smell completely disappears and then add it to the plain rice to make Achaari Coriander pulao.




Punjabi Tomato fry


This is a versatile recipe of Punjabi tomato fry which can be used as a base for any vegetable or can be eaten as it is with chappati or rice. This fry can also be freezed as a base masala and can be used whenever required. It stays good for upto a month.

Ingredients:

Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Onion (chopped): 1
Garlic (grated): 2 cloves
Ginger (grated): 1/2 inch
Tomatoes(chopped): 2
Green chilli (chopped):1
Salt to taste
Red chilli powder to taste
Turmeric: 1/4 tsp.
Garam masala (optional): 1/4 tsp.
Coriander leaves to garnish


  1. Heat oil and splutter the cumin seeds. Add onion and fry until transparent.
  2. Add the ginger- garlic and fry well. You can also use ginger-garlic paste in place of grated ginger and garlic if making in large quantities.  
  3. Add the tomatoes and green chilli. Add salt and let cook until the tomatoes are soft.
  4. Add red chilli and turmeric, mix well and sprinkle a bit of water. DO NOT add any water if preparing it for freezing purpose. Mix and let cook for another minute. 
  5. Add garam masala, mix and turn off the flame. 
  6. Garnish with coriander leaves and serve as a side dish. 
  7. If freezing, let cool completely and transfer to freezing containers or ziplocks. Freeze enough quantity for one time use in one box or ziplock so you heat up only the portion you eat at once.  


Mix Dal: Moong, moth and chana dal


Ingredients:

Green moong dal: 1/4 cup
Moth dal: 1/4 cup
Chana dal: 1/4 cup
Salt to taste
Cooking oil: 2 tsp.
Ginger (chopped): 1 inch
Garlic (chopped): 3 cloves
Dessicated coconut: 1 tsp.
Mint leaves: a few
Cloves: 2
Cinnamon: 1 inch
Fennel seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Dried red chilli: 1
Mustard seeds: 1/2 tsp.
Onion (chopped): 1
Tomato (chopped): 1
Curry leaves: a few
Turmeric powder: 1/2 tsp.


  1. Mix all the three dals and wash. Boil them with enough water and salt till the dals are soft,
  2. Make a paste of the following: ginger, garlic, coconut, mint leaves, cloves, cinnamon, fennel seeds, coriander seeds, dried red chilli. Keep aside.
  3. Heat oil in a pan and splutter the mustard seeds. Add the onion and fry until the onions are transparent.
  4. Add the tomato and salt, cook until the tomatoes become soft and mushy. Add curry leaves and turmeric powder. Mix well and add the paste prepared earlier in step 2. Mix well and let cook for 5 minutes.
  5. Mix this tempering in the boiled dals and let cook everything on medium flame for 10-12 minutes. Turn off the flame and serve with a dash of lime.

Thursday, January 29, 2015

Konkani Chicken Curry



Ingredients:

Chicken: 250 gm
Cooking oil: 2 tsp.
Dessicated coconut: 2 tsp.
Onion (chopped): 1
Cloves: 2
Peppercorns: 1/2 tsp.
Cinnamon: 1 inch
Garlic (chopped): 4 cloves
Onion (sliced): 1
Ginger-garlic paste: 2 tsp.
Tomato (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Sugar: a pinch



  1. Boil the chicken with garlic for 5-6 minutes and turn off the flame. Drain the chicken and garlic and keep aside and save the stock.
  2. Heat oil and add whole spices: cloves, cinnamon and peppercorns and let them splutter. Add the dessicated coconut and chopped onion. Mix and let cook until the onions are transparent.
  3. Drain this and take out in a bowl, leaving the oil behind in the pan. Add the sliced onions and let cook until they start browning. 
  4. Add ginger-garlic paste and mix well. Cook until the raw smell goes away. Add the tomato and sprinkle salt. Mix and cook until the tomatoes are soft and mushy.
  5. Add red chilli powder and garam masala and give a stir. Add the previously fried onion and coconut mix and mix well. To this add the boiled chicken + garlic and mix well. Fry in the masala for 2 minutes.
  6. Add the sugar and pour in the stock. Mix and cover, let cook for 10 minutes on medium flame. Remove cover, cook another 2 minutes and turn off the flame. Serve hot.'


Wednesday, January 28, 2015

Mughlai Paratha



Ingredients:

Whole wheat flour (according to number of parathas required)
Water to knead the flour
Potatoes (boiled): 4
Salt to taste
Red chilli powder
Asafoetida
Cumin powder
Coriander powder
Garam masala
Mango powder
Chaat masala
Carom seeds
(All spices according to taste)
Cooking oil: 1 tsp.
Curry leaves: a few
Green chilli (finely chopped): 1
Peas (one cup)


  1. Add all the masala to the wheat flour: salt, red chilli, asafoetida, cumin powder, coriander powder, garam masala, mango powder,chaat masala and carom seeds. Mix well in the flour and start kneading, adding little water. Knead to a firm dough and keep aside. If you need guidance on kneading, refer to my post here:  Making basic roti dough.
  2. Heat oil in a pan on medium flame and add curry leaves. Fry for a bit and add green chilli. After about half a minute, add in the peas and let cook on medium-low flame until the peas are soft.
  3. Turn off the flame and mix this cooked peas to the boiled and mashed potatoes and add a little salt and red chilli powder if required. The filling is ready.
  4. Now pinch out small balls from the dough and roll carefully using a little dusting from the dried wheat flour.
  5. Spread on the filling carefully. The filling doesn't have to be too less, nor be too much. Carefully close it from all the sides and very softly roll it in a ball in your palms again. Be careful not to press too hard else the filling will come out.
  6. Now dust it all over with the wheat flour and start rolling with a rolling pin, adding little pressure. Roll only on one side, do not roll from both sides.
  7. Heat the griddle/tawa on highest temperature and carefully put the rolled out paratha on the tawa.
  8. Turn after 20 seconds. Let cook completely from both sides. Ideally it is cooked evenly,just past the stage of not remaining uncooked, but we prefer a little bit burnt flavour in the same, adds to the taste (just as you could see in the pictures). This comes with experience, you might not want to burn it much, as it will spoil the entire taste. So cook it just until past the uncooked stage.
  9. Now fry both sides with butter and take out on a plate. Add a dollop of butter and serve hot with any pickle/raita.

Egg Rezala



Ingredients:

Boiled Eggs: 4
Onion (chopped): 1
Ginger (chopped): 1 inch
Garlic (chopped): 3 cloves
Salt to taste
Sugar: 1 tsp.
Coriander seeds: 1/2 tsp.
Cardamom: 2
Cinnamon: 1 inch
Bay leaf: 1
Cloves: 2
Black peppercorns: 1/4 tsp.
Dried red chilli: 1
Cooking oil: 2 tsp.
Yoghurt: 1/2 cup
Red chilli powder: to taste


  1. Add the onion, ginger, garlic, yoghurt, salt, sugar and coriander seeds to a blender and make a fine paste. Keep aside.
  2. Heat oil and add the whole masala: cardamom, cinnamon, bay leaf, peppercorns, cloves, red chilli. Let them splutter and fry for half a minute.
  3. Add the prepared paste and mix well. Add red chilli powder and mix everything well. Let cook on medium flame for 10-12 minutes until it is cooked and the masala starts leaving oil on the sides. This step is very important as if you skip this step, the curry will taste bitter. 
  4. Add half a cup water and cover, cook on medium flame for another 10 minutes until a nice curry is formed. Remove cover and add the boiled eggs. Mix and cook for 2-3 minutes.
  5. Cover and turn off the flame. Keep covered for 10 minutes to incorporate the flavours completely. Remove cover and serve hot !!   






Friday, January 23, 2015

Chicken Keema Curry (Minced chicken)



Ingredients:

Minced chicken: 250 gm
Cooking oil: 3 tsp.
Bay leaf: 1
Green cardamom seeds: 2 cardamom
Cumin seeds: 1/2 tsp.
Cloves: 2
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Green chilli (chopped): 1
Turmeric powder: 1/2 tsp.
Red chilli powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
A pinch of asafoetida
Milk: 1/2 cup
Tomato (chopped): 1
Salt to taste
Sugar: 1 tsp.
Lemon juice: 1 tsp.


  1. Heat oil and add bay leaf, cumin, cardamom seeds and cloves. When they splutter, add the chopped onions and fry until they are transparent.
  2. Add the ginger-garlic paste and green chilli. After 30 seconds add turmeric powder, red chilli powder, cumin powder, coriander powder and asafoetida. Mix everything well and let cook for about 2 minutes.
  3. Add the milk and mix well. Let cook for about 2 more minutes and add the tomatoes and salt. Let cook till the tomatoes are soft and mushy.
  4. Add sugar and lemon juice, stir and add the chicken. Mix well and cook for about 2 minutes. 
  5. Add half a cup of water, mix and cover for 15 minutes on medium flame. Remove cover, cook for another 2-3 minutes and turn off the flame. Serve hot.

Thursday, January 22, 2015

Goan Egg Vindaloo

Vindaloo is usually made with beef or pork, but in our family we don't eat either of this, so I made this Goan Vindaloo with eggs and it turned out to be wonderful.



Ingredients:

Boiled eggs: 4
Cooking oil: 3 tsp.
Cumin seeds: 1/2 tsp.
Cinnamon stick: 1/2 inch
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Green chilli (chopped): 1
Red chilli powder: 1/2 tsp.
Salt to taste
Tomato puree of one tomato
Lemon juice: 1 tsp.
Sugar: 1 tsp.
Garam masala: 1 tsp.

  1. Heat oil and crackle cumin seeds. Add the cinnamon and add chopped onions after a few seconds. Add the ginger-garlic paste when the onions are transparent and sauté for a while.
  2. Add the tomato puree and green chillis. Add salt, red chilli powder, garam masala and mix everything well. Let cook for about 5-7 minutes.
  3. Add the lemon juice and sugar and stir. Add half a cup of water to the pan and cover. Let cook on medium flame for 10 minutes. Remove cover and add boiled eggs, stir well and turn off the flame. Serve hot !!


Wednesday, January 21, 2015

Roasted Egg Pulusu




Ingredients:

Boiled eggs: 4
Cooking oil: 5 tsp.
Mustard seeds: 1 tsp.
Garlic (grated): 4 cloves
Red chilli powder: 1 tsp.
Salt to taste
Garam masala: 1/2 tsp.
Lemon juice: 1 tsp.
Fenugreek seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Curry leaves: a few
Onion (chopped): 1
Green chilli (chopped): 1
Tomato (chopped): 1
Coriander powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Tamarind: 1 tsp.


  1. Heat 3 tsp. oil in a pan and add half the mustard seeds. When they crackle, add the garlic and mix well.
  2. After half a minute, add the halved eggs to the pan. Sprinkle 1/2 tsp. red chilli powder and garam masala on the halved eggs. Let fry the eggs with garlic and the masala on a very low flame for about 15 minutes. 
  3. By the time, we prepare the curry. Heat the remaining oil in another pan and add the other half of mustard seeds, cumin seeds and fenugreek seeds. When they crackle, add the curry leaves and stir for a bit.
  4. Add the chopped onions and fry until they are transparent. Add green chilli and tomato and add salt. Mix well and let cook until the tomatoes are soft and mushy.
  5. Add coriander powder, cumin powder, turmeric powder and the remaining red chilli powder and mix well. Let cook for another minute.
  6. Add tamarind and mix well and again cook for half a minute. By this time the eggs are fried too with a nice aroma and flavour of garlic clinging to them. Add the lemon juice to the pan where the eggs are being fried and give a good stir and turn off the flame. 
  7. Add these fried eggs to the prepared masala and stir. Turn off the flame and cover for 5 minutes. Remove cover and serve hot !!





Sunday, January 18, 2015

Coriander Poha


Ingredients:

Poha (flattened rice): 2 cups
Cooking oil: 4 tsp.
Potatoes (finely chopped): 2
Pao bhaji masala: 1 tsp.
Mustard seeds: 1/2 tsp.
Curry leaves: 1 few
Onions (chopped): 1
Green chilli (chopped): 1
Ginger (grated): 1 inch
Coriander leaves: a bunch
Tamarind: 1/2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.


  1. Soak poha in water to make it completely wet and drain all water and keep aside.
  2. Heat oil and add the potatoes. Add pao bhaji masala and mix well to coat all the potatoes. Let cook on medium flame until the potatoes are cooked completely. Drain from oil and take out the potatoes.
  3. Heat the same oil and add mustard seeds and curry leaves. When they splutter, add the onions and fry until transparent.
  4. Add green chilli, ginger and half the coriander and mix well. Let cook for a minute.
  5. Add tamarind, salt, red chilli powder and mix everything well. Add in the potatoes after half a minute and give a stir. 
  6. Add the poha, mix everything well and turn off the flame after a minute. Garnish with coriander leaves and serve.



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