Chai Masala

This is a love-story. A story of anger and love intermixed. A soulful touch.


My Nani-ji is great. This is no news.

Now let me begin the story: It was hubby's birthday 2 weeks ago and Nani Ji is totally amazing at remembering dates, anniversaries, birthdays etc. Heck she can even tell what day of the month Holi/ Diwali was 10 years ago !! So she called up my parents, who in turn called me. And me, totally sick with a sore throat and fever and headache, could not take the call. So they called hubby instead (it was his birthday anyway !) They wished and told him Nani wants to talk as well. I asked him to call and take blessings and say something that I'm in the washroom or outside home or something (because, well, she would have panicked to hear I'm sick). So he did but she was adamant on waiting till I come back and reminded him that she will wait for my call.. So I'm doomed !! I can't speak as well so even though I was feeling guilty, there was no way I could have called her. And that went on and it has been 2 weeks and I'm still sick (sore throat and dry coughing) but getting better. And I was full of guilt that she might have been waiting for 2 weeks so first thing I did the weekend morning to ring her up. And boy she was angry !!! She said obviously you were not in the washroom for 2 whole weeks so what took you so long? And explanation was demanded. And there was no escape. So I decided to go on with the truth: told her I was really sick and I still am. 

So she was mad for not letting her know for two whole weeks. I tried reasoning she cannot help it and could have only panicked. And she was like, whattttt ??? Of course I can help it. Obviously I know the remedy. You don't have my chai masala recipe, do you? No I said, and there she with her anger- filled love made me write the recipe and made sure I make this tea twice a day and drink it up. I am yet to have it for the second time but well, I'm already feeling so much nicer (not great actually, but feels like it's gonna be great). She was mad, she was angry, she was so much full of love.. I don't know what I would do without her !!! Love you Nani.

Here goes the recipe:

Cinnamon sticks: 5

Black peppercorns: 1 tsp.

Cloves: 6

Black cardamom: 2

Tulsi leaves: 10-12

Dried ginger root: a pinch

1. Grind the cinnamon, peppercorns, cardamom and cloves to a very fine powder in a blender. 
2. Mix in the ginger root (this is optional) and tulsi leaves. You can also add them directly to the tea.
3. While you make your usual tea, add a heaped pinch of the spice powder and boil the tea for a bit longer. You can add ginger root and tulsi leaves directly in the boiling tea. I had dried tulsi but fresh is the best. 
4. You may also add crushed fresh ginger to the boiling tea which gives a fast soothing effect. Make this tea twice a day and remember to drink it while it is still hot. Store the tea masala in an air-tight box.

Beetroot Chicken

Ingredients:

Chicken: 200 gm
Beetroot (grated): 1 small
Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Cinnamon: 1/2 inch
Star anise: 1
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Tomato (chopped): 2
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Kasoori methi: 1/2 tsp.
Milk: 1/2 cup

1. Heat oil and splutter the whole spices: cumin, cinnamon and star anise. Add onion and fry until it becomes transparent. Add ginger-garlic paste and saute until the raw smell goes away.
2. Add the grated beetroot and mix, fry for a while so that it is completely fried and you don't taste the sweetness of beetroot in the final dish. It will take about 3-4 minutes.
3. Add the tomatoes and green chilli and mix well. Sprinkle salt, mix and let cook until the tomatoes are soft and mushy. 
4. Add red chilli, garam masala and kasoori methi. Add chicken and fry in with the masala for about a minute or two. Add the milk and mix well. Add half a cup water also if required and cover. Let cook on medium flame for about 15 minutes.
5. Remove cover and let cook for 3-4 more minutes or until the curry reaches the desired consistency. Turn off the flame and serve hot !!

Disclaimer: This is an original recipe of the author. The recipe and the pictures may not be copied in any form without the author's permission.

Fish Molee

Ingredients:

Fish: 200 gm (I used salmon fish)
Cooking oil: 3 tsp.
Mustard seeds: 1/2 tsp.
Curry leaves: a few
Ginger- garlic paste: 2 tsp.
Green chilli (chopped): 1
Cloves: 2
Cardamom: 2
Cinnamon stick: 1/2 inch
Onions (sliced): 1
Tomato (chopped): 2
Salt to taste
Red chilli powder: 1/2 tsp.
Black pepper powder: 1/4 tsp.
Turmeric powder: 1/2 tsp.
Thin coconut milk: 4 tsp.
Thick coconut milk: 2 tsp.

1. Wash and cube the fish and sprinkle salt, a bit of turmeric and black pepper powder and mix well. Keep aside for 15 minutes.
2. Heat oil in a pan on medium flame and fry the fish from both sides for 5 minutes and remove and keep aside.
3. Heat the same oil and crackle mustard seeds and then add curry leaves. I do add dried red chilli too because I love it, but the recipe does not require it. 
4. Add ginger-garlic paste and saute it until the raw smell goes away. Add the green chilli and fry for a bit. 
5. Add the whole spices: cloves, cardamom, and cinnamon. Add onions and cook until they start browning. 
6. Add the tomatoes and sprinkle salt. Cook until the tomatoes are soft and mushy. Add red chilli powder and turmeric powder and thin coconut milk. Mix well and add a cup of water after a minute. Mix and cover, let cook on medium flame for about 10 minutes.
7. Remove cover, add the thick coconut milk and the fried fish. Mix and cook for another 2 minutes. Remove from flame and serve hot with jeera rice !!

Quick chhole masala

Ingredients:

While chhole (boiled): 1 cup
Onion (sliced): 1
Ginger (grated): 1/2 inch
Tomato (chopped): 1
Green chilli (finely chopped): 1
Cooking oil: 2 tsp.
Salt to taste
Red chilli powder: 1/4 tsp.
Turmeric powder: 1/4 tsp.
Kasoori methi: 1/4 tsp.
Mango powder: 1/4 tsp.
Cumin seeds: 1/4 tsp.
Black peppercorns: 1/4 tsp.

1. Heat oil and crackle the cumin seeds. Add peppercorns and onions and sauté until the onions are transparent. Add ginger, tomato and green chilli.
2. Sprinkle salt and mix well. Let cook until the tomatoes begin to soften. Add red chilli, turmeric, mango powder and kasoori methi and mix well. Let cook for about a minute.
3. Add the boiled chhole and mix well to coat with masala. Add very little water if required. Mix and let cook on medium flame for another 2 minutes. Sprinkle lemon juice and serve. 
4. This is a dry and quick chhole recipe for lunch box with plain or jeera rice.

Achaari egg curry

The Valentine's weekend and hubby's birthday the next day.. !! Well, had nothing special planned for the whole weekend as we both are busy at our respective work for the whole of February, and had planned to celebrate later, but this never means I could not cook some nice recipes for the weekend to make his day special, if not very elaborate.. So decided on making this Achaari Egg Curry and the fragrance of the masalas being fried and the wonderful pickley (achaari) aroma filling the house bought hubby rushing to the kitchen with a song "Tumne bulaya (bhi nahin) aur hum chale aaye.." !! So here's sharing my recipe of this dish which did wonders in my kitchen..

Ingredients:

Eggs (boiled): 4 (See here how to boil eggs:  How to make perfect hard-boiled eggs)
Dried red chilli: 2
Fennel seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Mustard seeds: 1 tsp.
Fenugreek seeds: 1/2 tsp.
Cloves: 2
Bay leaf: 1
Cooking oil: 3 tsp.
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Tomato (chopped): 2
Green chilli (chopped): 1
Pickle masala from any pickle: 1/2 tsp.
Yoghurt: 1/4 cup
Turmeric powder: 1/2 tsp.
Red chilli powder: 1/2 tsp.

1. Add the whole spices: dried red chilli, fennel, coriander, fenugreek, cloves, bay leaf and 1/2 tsp. mustard seeds to a grinder and grind to a coarse powder.
2. Peel the boiled eggs and make cross on them as shown in the picture, being careful not to cut the egg all the way. Make cross-slits on all the eggs.
3. Very carefully take one egg and fill in the masala powder inside and then roll over the egg in the powdered masala. Keep aside. Repeat for all eggs. 
   
4. Heat 1 tsp. oil in a pan on medium flame and add the prepared eggs one by one. Fry them on all the sides for about 5 minutes, being careful the powdered masala does not come out of the eggs. Remove and keep aside. 
   
5. Now heat the remaining oil and splutter remaining 1/2 tsp. mustard seeds. Add the onions and fry until they start becoming brown. 
6. Add the ginger-garlic paste and fry until the raw smell goes away. Add tomato and green chilli, sprinkle salt and let cook until the tomatoes are soft and mushy.  
7. Add the pickle masala for the achaari flavour. Add red chilli powder and turmeric and mix everything well. Let cook for about 2 minutes.
8. Add the yoghurt and mix well. After a minute, add 2 cups of water and cover. Let the masala cook on medium flame for about 10 minutes. 
9. Remove cover, add the prepared eggs and mix well. Cook for 2 more minutes and turn off the flame. Cover again and leave for 10 minutes for the flavours to get infused with the eggs. Remove cover and serve hot !! I served with laccha paratha. See laccha paratha recipe: Laccha paratha (whole wheat).

Disclaimer: This is an original recipe of the author. The recipe and the pictures may not be copied in any form without the author's permission.

Achaari Tomato masala

Ingredients:

Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Tomatoes (chopped): 2
Dried red chilli: 1
Fennel seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/4 tsp.
Cloves: 2
Bay leaf: 1
Yoghurt: 1/4 cup
Cumin seeds: 1/2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Garam masala: 1/4 tsp.
Cooking oil: 2 tsp.(mustard oil/pickle oil)

1. Add onion, ginger-garlic, dried red chilli, fennel seeds, coriander seeds, mustard seeds, fenugreek seeds, cloves, bay leaf and yoghurt to a mixer and grind to a fine paste. 
2. Heat oil and splutter the cumin seeds. Add the ground paste and fry on medium flame until it starts leaving oil on the sides. This will take about 10 minutes.
3. Add the tomatoes and sprinkle salt. Mix and let cook until the tomatoes are soft and mushy. Add red chilli, turmeric and garam masala. Mix and turn off the flame after a minute. Serve as a spicy side dish.

Simple Poha

Ingredients:

Poha (flattened rice): 2 cups
Cooking oil: 3 tsp.
Coconut (dessicated): 1 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Cumin powder: 1/4 tsp.
Coriander powder: 1/4 tsp.
Sugar: 1 tsp.
Mustard seeds: 1 tsp.
Urad dal: 1/2 tsp.
Peanuts: a few
Curry leaves: a few
Green chilli (chopped): 1
Onion (chopped): 1
Potato (chopped): 2

1. Add the poha in a colander and run under water to wet all the poha. When all the water is drained out, add salt, red chilli powder, cumin powder, coriander powder, sugar and coconut and mix well. Keep aside.
2.  Heat oil and splutter mustard seeds. Add urad dal, curry leaves, and peanuts. Add green chilli after half a minute.
3. Add the onions and let cook until they are transparent. Add the potatoes and mix well, let cook on medium flame until they are completely done, do not cover.
4. Add the poha and mix everything well. Turn off the flame after a minute and sprinkle lemon juice (optional) and serve !!

Green Broccoli Pulao

Ingredients:

Rice (boiled): 3 cups
Broccoli: 1
Cooking oil: 2 tsp.
Cumin seeds: 1 tsp.
Black cardamom: 1
Bay leaf: 1
Cinnamon: 1 inch
Cloves: 2
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Peas: 1/2 cup
Mint leaves: a few

1. Separate the broccoli florets and boil them in warm water. Drain the water and keep the broccli aside.
2. Heat oil in a pan and add the whole spices: cumin, black cardamom, bay leaf, cinnamon and cloves. Let them splutter.
3. Add the chopped onion and fry until they are transparent. Then add the ginger-garlic paste and fry until the raw smell goes away. 
4. Add green chilli and broccoli and mix everything well. Let the broccoli cook for about 10 minutes until it is soft and tender. 
5. Add peas and mint leaves. Add salt, red chilli and garam masala and mix everything well. Cook on medium flame until the peas are done. 
6. Add the boiled rice and mix everything well. Turn off the flame after 2 minutes and serve hot !!

I served this pulao with Murgh Dahi Masala.

Mix Masala Poha

Ingredients:

Poha (flattened rice): 2 cups
Oil: 4 tsp.
Mustard seeds: 1/2 tsp.
Curry leaves: a few
Asafoetida: a pinch
Peanuts: a few
Onion (chopped): 1
Potatoes (finely chopped): 2
Green chilli (chopped): 1
Peas: 1/2 cup
Salt to taste
Red chilli powder
Coriander powder
Cumin powder
Mango powder
Chaat masala
Mint powder
Garam masala
(All spices as per taste)
Sugar: 1 tsp.
Coconut (dessicated): 2 tsp.
Lemon juice: 2 tsp.
Coriander leaves to garnish

1. Add the poha in a colander and run under water. Keep aside. 
2. Heat oil and splutter mustard seeds, curry leaves, asafoetida and add peanuts. 
3. Add onions and fry until they are transparent. Add the potatoes, sprinkle salt and let fry for about 7-8 minutes until the potatoes are done and start browning on the edges. 
4. Add green chilli and peas and mix well. After about 2 minutes add all the powdered spices: red chilli, coriander, cumin, mango powder, chaat masala, mint powder and garam masala. Mix well and let the spices blend in for about 30 seconds.
5. Add the poha, sugar, lemon juice and coconut. Mix everything very well and turn off the flame after about a minute. Garnish with coriander leaves and serve !!

Royal Chicken Shorma

Ingredients:

Chicken: 200 gm
Onion (crushed in mortal-pestle)
Garlic (crushed in mortal-pestle)
Ginger (crushed in mortal-pestle)
Green chilli (chopped): 1
Tomato (chopped): 1
Mustard seeds: 1/2 tsp.
Onion seeds: 1/4 tsp.
Black peppercorns: 1/2 tsp.
Fenugreek seeds: 1/4 tsp.
Sesame seeds: 1/2 tsp.
Cooking oil: 3 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric: 1/2 tsp.
Garam masala: 1/2 tsp.
Kasoori methi: 1/2 tsp.
Lemon juice: 1 tsp.
Yoghurt: 1/2 cup

1. Heat oil and crackle the whole spices: mustard seeds, onion seeds, peppercorns, fenugreek and sesame seeds. 
2. Add the crushed garlic and fry until it starts becoming brown. Add the crushed onion and fry until it turns transparent.
3. Add the crushed ginger, tomato and green chilli and sprinkle salt. Let cook until the tomatoes become soft and mushy.
4. Add red chilli, turmeric, garam masala, kasoori methi and lemon juice and stir well. Let cook for another minute and add the chicken pieces. Mix well and fry in the chicken with the masala for 2-3 minutes.
5. Add the yoghurt and mix well. Add a cup of water and mix, cover and let cook on medium flame for 15 minutes. Remove cover and cook for another 2-3 minutes. Turn off the heat and serve hot..

Achaari Fish Masala

Ingredients:

Fish: 200 gm (I use salmon fish)
Oil from pickle or Mustard oil: 3 tsp.
Dried red chilli: 1
Fennel seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
Cloves: 2
Bay leaf: 1
Garlic : 4 cloves (grated)
Ginger: 1 inch (chopped)
Onion (chopped): 1
Tomato (chopped): 1
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Yoghurt: 2 tsp.

1. Add the dried red chilli, fennel seeds, coriander seeds, mustard seeds, fenugreek seeds, cloves and bay leaf in a grinder and grind to a coarse powder.
2. Mix with the grated garlic and marinate the fish in this mix for 15 minutes. 
   
3. Heat pickle oil/mustard oil and add the marinated fish. Fry for about 2 minutes on medium flame and remove and keep aside. 
   
4. Heat the same oil again and add grated ginger. Fry and add the onions, fry until the onions start turning brown. 
5. Add the tomatoes and green chilli, sprinkle salt and let cook until the tomatoes are soft and mushy. 
6. Add red chilli, turmeric and garam masala and mix well. Add the yoghurt and mix well. After a minute add a cup of water and cover, let cook for 10 minutes.
7. Remove cover and add the fried fish. Mix well and serve hot with rice !!

Coriander laccha paratha

I had shared my basic Laccha paratha recipe. Recipe: Laccha paratha with wheat flour

Today sharing another version of how I tried to add coriander leaves and make this coriander laccha paratha.

Ingredients:

Wheat flour: 1 cup
Water to knead the dough
Oil or ghee: 1/2 tsp.
Ghee/butter for frying
Salt to taste
Red chilli powder
Cumin powder
Coriander powder
Mango powder
(All spices according to taste)
Fresh coriander leaves

1. Add the ghee/oil to the flour and mix well with fingers to a crumbling consistency. Add the salt, red chilli, cumin, coriander and mango powder to the flour and mix well. Now start adding very little water at a time to make the dough. Do not add a lot of water, the dough must be smooth and hard, not watery. Prepare the dough and keep covered for 10 minutes.
2. Begin by pinching balls from the prepared dough. Make a round ball as you would for a roti, but take a bigger ball. Flatten it with a rolling pin to a big size, I make it to the biggest size possible.
3. Now spread the chopped coriander leaves all over the paratha and roll it as we do in the plain paratha and then roll in dusting flour and flatten it with the rolling pin with light pressure. 
   
   
   
   
4. Now add this to a very hot griddle/pan on maximum flame. Let cook on one side for about 30 seconds and quickly turn the paratha and repeat from the other side. 
   
   
   
   
5. Cook evenly on both sides and remove from the griddle. Cook and prepare all the parathas in this way and keep aside. Fry all the parathas with ghee/butter on both sides, like you would do with a normal paratha, on medium flame so they don't become hard. Remove from flame and serve hot.