Sunday, May 31, 2015

Dhansak Masala


Ingredients:

Coriander seeds: 1 tsp.
Mustard seeds: 1 tsp.
Cumin seeds: 1 tsp.
Dried red chilli: 1
Shah Jeera: 1 tsp.
Fenugreek seeds: 1 tsp.
Star anise: 1
Peppercorns: 1 tsp.
Poppy seeds: 1 tsp.
Cinnamon stick: 1 inch
Cloves: 3
Bay leaves: 2
Mace: 1
Nutmeg: 1
Aniseed: 1 tsp.


Dry roast all the ingredients. Cool and grind to a fine powder and store in an air-tight container. Use this powder for a different taste to stir-fry vegetables, pulao, veg and non-veg curries. I had used this for Olive Green Chicken (recipe coming soon).



Saturday, May 30, 2015

Saffron Fish Curry



Ingredients:

Fish: 250 gm (I used Salmon fish)

For the marinade:

Coconut milk (thick): 1/2 cup
Saffron: 2 pinches
Coriander powder: 1 tsp.
Garam masala: 1/2 tsp.

For the curry:

Mustard oil: 3 tsp.
Mustard seeds: 1 tsp.
Fenugreek seeds: 1/2 tsp.
Dry red chilli: 1
Onion (chopped): 1
Ginger-garlic paste: 3 tsp.
Coriander powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Tomato (chopped): 6 (I used small cocktail tomatoes, can be replaced with 2 big sized tomatoes)
Salt to taste
Garam masala: 1/2 tsp.
Coconut milk: 1/4 cup
Lemon juice: 2 tsp.
Coriander leaves to garnish
A pinch of saffron to decorate



  1. Wash and clean the fish and marinate in the marinade ingredients and keep aside for about 15 minutes. 
  2. Heat oil on medium flame and add the fish and the marinade. Fry well on both sides, turning carefully and drain from the oil and keep aside. This frying will take about 5-7 minutes as the fish is very delicate. 
  3. Heat the same oil and splutter mustard seeds and fenugreek seeds. Add the whole chilli and the onions. Fry until they become transparent.
  4. Add the ginger-garlic paste (I used grated ginger and garlic, it gives a rustic flavor) and fry until the raw smell goes away. 
  5. Add the dry spices: coriander, cumin, red chilli and turmeric and mix everything well. 
  6. Add the tomatoes and sprinkle salt. Let cook until the tomatoes are soft and mushy. 
  7. Add the garam masala and the coconut milk and mix everything very well. Add a cup of water and cover. Let cook on medium flame for about 10-15 minutes. 
  8. Remove the cover and add lemon juice. Mix and add the fried fish. Turn off the flame and cover again. Let sit for about 10 minutes so the flavors get blended.
  9. Remove cover, garnish with coriander leaves, decorate with a pinch of saffron and serve with rice !!



Monday, May 25, 2015

Achaari Paneer Masala



Ingredients:

Cottage cheese: 100 gm
Dried red chilli: 1
Fennel seeds: 1 tsp.
Coriander seeds: 1 tsp.
Mustard seeds: 1 tsp.
Fenugreek seeds: 1/4 tsp.
Cloves: 2
Bay leaf: 1
Cooking oil: 3 tsp.
Onion (chopped): 1
Garlic (chopped): 3 cloves
Tomato (chopped): 2
Green chilli (chopped): 1
Ginger (chopped): 1 inch
Salt to taste
Yogurt: 1/2 cup
Cream to garnish (optional)


  1. Dry roast all the whole spices: red chilli, fennel seeds, coriander seeds, 1/2 tsp. mustard seeds, fenugreek seeds, cloves and bay leaf. Cool and grind to a powder. Keep aside.
  2. Grind the onions and garlic together to a smooth paste and keep aside. Grind the tomato, ginger and green chillis together and make another smooth paste and keep aside.
  3. Now begin the preparation for curry. Heat oil on medium flame and temper the remaining mustard seeds. 
  4. Add the onion-garlic paste and mix well. Let this cook until it gets brown and starts leaving oil on the sides. This step is very important and if the onion masala is not cooked properly it will give a bitter taste to the curry. This will take about 10-12 minutes. Keep stirring so that the masala does not stick to the base or get burnt.
  5. When it is done, add the tomato-chilli-ginger paste and mix well. Add the salt and let this masala also cook properly until it starts leaving oil on the sides.
  6. Add the ground spice powder prepared in step 1. mix everything well and let cook for another minute. 
  7. Add the yogurt and give it a stir. Cover and let cook the whole masala for another 10 minutes on low flame. You can also add a bit of water at this stage according to the required curry consistency. You need to add water if serving with rice, not required if serving with chappati/ paratha.
  8. Remove the cover and add the cubed cottage cheese. Mix well and turn off the flame. Let sit for another 10 minutes. 
  9. Remove cover and garnish with coriander leaves and cream (optional). Serve hot !!



Baby Onion ka Salan




Ingredients:

Peanuts: 10
Sesame seeds: 1 tsp.
Grated coconut: 2 tsp.
Cooking oil: 2 tsp.
Baby onions: 8
Green chilli (sliced): 2
Mustard seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
Dried red chilli: 1
Curry leaves: a few
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Tomato (chopped): 1
Salt to taste
Turmeric powder: 1/2 tsp.
Red chilli powder: 1/ tsp.
Coriander powder: 1/2 tsp.
Mint leaves: a few
Coriander leaves: a few
Tamarind extract: 1 tsp.
Jaggery (powdered): 1 tsp.


  1.  Dry roast the peanuts, sesame seeds and coconut. Cool and grind to a powder and keep aside.
  2. Heat oil and saute the baby onions and the sliced green chillis for a while. Drain from oil and keep aside. 
  3. Heat the same oil and crackle the mustard seeds, cumin seeds and fenugreek seeds. Add the whole red chilli and the curry leaves.
  4. Add the chopped onions and fry until they start becoming transparent. Add the ginger-garlic paste and saute until the raw smell disappears.
  5. Add the tomato and sprinkle salt. Mix well and let cook until the tomatoes are soft and mushy. 
  6. Add the turmeric, red chilli powder and coriander powder. Add the ground spice mix in the step 1 and mix everything well.
  7. Add chopped mint and coriander leaves, tamarind extract and jaggery. I did not have jagery so I used 1 tsp. sugar instead. Mix everything well, add half a cup of water and cover. Let cook on medium heat for about 10 minutes.
  8. Remove cover and add the sauteed baby onions and green chillis. Mix well and turn off the flame. Cover and let sit for about 10 minutes so the onions get incorporated in the curry.
  9. Remove cover and serve with chappatis or jeera rice. 

Thursday, May 21, 2015

Mix vegetable pilaf


This is one simple and quick recipe for those tiring weekdays. This recipe can be made with leftover boiled rice as well (which is what exactly I did). This contains a lot of vegetables and you can add all the available veggies and serve it with simple pickle or yogurt. It is very filling food and easy to prepare.. I whipped it up in 15 minutes..

Ingredients:

Boiled rice: 2 cups
Cooking oil: 3 tsp.
Cumin seeds: 1 tsp.
Onion (chopped): 1
Potato (chopped): 2 (medium sized)
Carrot (chopped): 1
Ginger (grated): 1 inch
Green chilli (chopped): 1
Tomato (chopped): 1 (big size) I used 6 cocktail tomatoes, halved.
Peas: 1/4 cup
Salt to taste
Red chilly powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Garam masala: 1/2 tsp.
A lot of coriander leaves to garnish


  1.  Heat oil and crackle the cumin seeds. Add the chopped onions and fry until they start getting transparent.
  2. Add the potatoes, carrots and any other veggies (boiled cauliflower, beans, capsicum) you would love to add and sprinkle salt. Let them cook completely. This will take about 10 minutes.
  3. Add the ginger, green chilli and the tomatoes. Add the peas and the spice powders: red chilli powder, coriander powder and garam masala. Mix everything well and cook until the peas are done and the tomatoes are soft. 
  4. Add the boiled rice and mix everything well. Turn off the flame after 2 minutes and garnish with a lot of coriander leaves. Simple and healthy veggie pilaf is ready !!

Saturday, May 16, 2015

Meen Vindaloo


Ingredients:

For the marination:

Fish: 250 gm (I used Salmon Fish)
Garlic (grated): 5 cloves
Garam masala: 1 tsp.
Lemon juice: 2 tsp.

For frying:

Cooking oil: 2 tsp.
Mustard seeds: 1 tsp.
Red chilli powder: 1/2 tsp.

For the curry:

Cooking oil: 2 tsp.
Mustard seeds: 1 tsp.
Cumin seeds: 1 tsp.
Fenugreek seeds: 1/2 tsp.
Curry leaves: a few
Dried red chilli: 1
Onion (chopped): 1
Green chilli (chopped): 1
Tomato (chopped): 2 big (I used cocktail tomatoes so I used 7-8)
Salt to taste
Coriander powder: 1 tsp.
Cumin powder: 1 tsp.
Turmeric powder: 1 tsp.
Red chilli powder: 1 tsp.
Tamarind extract: 2 tsp.


  1. Wash, clean and marinate the fish in the ingredients for marination and keep aside for 15 minutes. 
  2. Heat oil in a pan and crackle the mustard seeds. Add the marinated fish and sprinkle some red chilli powder. Fry the fish on both sides for about 2-3 minutes, turning carefully so the fish does not break. 
  3. Remove from the pan and keep aside. 
  4. Heat the same oil and add more oil to the pan. Crackle the mustard seeds, cumin seeds and fenugreek seeds. 
  5. Add the curry leaves and the dried red chilli and give a stir. Add the onions after about half a minute and mix well. Let cook until the onions start becoming transparent.
  6. Add the tomato and green chilli and sprinkle salt. Mix well and cook until the tomatoes start becoming soft. 
  7. Add the dry masalas: red chilli powder, turmeric powder, coriander powder and cumin powder. Give a stir and add the tamarind extract. 
  8. Mix everything together and add a cup of water. Cover and let cook on medium flame for about 10 minutes till all the spices are blended and the wonderful curry is prepared.
  9. Remove cover and mix. Add the fried fish pieces and mix well carefully. Turn off the heat and cover again, let the fish sit in steam for about 10 minutes. 
  10. Remove cover and garnish with coriander leaves (optional) and serve hot with jeera rice.   

Wednesday, May 6, 2015

Capsicum Tomato Masala



Ingredients:

Cooking oil: 3 tsp.
Cumin seeds: 1 tsp.
Onion (chopped): 1
Garlic (chopped): 3 cloves
Tomato (chopped): 2
Green chilli (chopped): 1
Capsicum (cubed): 1 (I used green capsicum but colored bell peppers can also be replaced with)
Salt to taste
Red chilli powder: 1 tsp.
Turmeric powder: 1 tsp.
Garam masala: 1 tsp.
Coriander to garnish


  1. Heat oil and temper the cumin seeds. Add onion when they crackle and fry until they are pink and transparent.
  2. Add the garlic and fry for 30 seconds. Add the tomato and green chilli. Sprinkle salt and let cook. 
  3. When the tomatoes are about half done, add the capsicum and mix well. Add the dry spices: red chilli powder, turmeric powder and garam masala. Mix everything well and cover. Let cook until the tomatoes are soft and the capsicum is done. 
  4. Check the capsicum by breaking one piece with the cooking spoon and if it snaps and breaks, that means it is not yet done. If it becomes soft that means it is done.
  5. Turn off the flame and garnish with coriander leaves. 


Tuesday, May 5, 2015

Malabar Vegetable Dum Biryani


Usually my love in biryanis is limited to non-vegetarian dishes. I mostly use chicken and fish for preparing flavorful, mouth watering biryanis. I had prepared this biryani for my vegetarian friends and they loved it!! That was the time I did not use to document my recipes so did not take any pictures. Using the same picture from my Malabar Dum Chicken Biryani. This biryani recipe is for all the vegetarian friends who love to enjoy biryani in their own ways.


Ingredients:

To fry:

Ghee: 3 tsp.
Cooking oil: 1 tbsp.
Onions (sliced): 2
Cashew nuts: accordingly
Raisins: accordingly

For the rice:

Ghee: 2 tsp.
Rice: 2 cups
Cardamom: 2 (seeds)
Cinnamon stick: 1 inch
Cloves: 2

For the vegetable curry:

Potatoes: 2 (chopped)
Cauliflower florets: 1 cup
Carrot: 1 (or more if desired)
Peas: 1/2 cup
Cooking oil: 2 tsp.
Garam masala: to taste
Tomato (chopped): 1
Ginger (grated): 1 inch
Garlic (grated): 3 cloves
Green chilli (chopped): 1
Salt to taste
Mint leaves (chopped): a handful
Biryani masala: 1 tsp.
Lemon juice: 2 tsp.

For the biryani:

Ghee: 2 tsp.
Garam masala: as required
Milk: 4 tbsp.
Saffron strands: a pinch
Chhapati dough (to seal the vessel for dum)
Coriander leaves: to garnish



  1. Heat ghee and cooking oil and fry the onions on medium heat until they become fried, brown and crispy. Drain the oil and keep aside. Next, fry the cashews and raisins in the same pan and drain and keep aside.
  2. Wash and keep the rice aside. Keep a pan (for the rice) on another stove and heat ghee. Add the drained rice and fry for about 2 minutes. Add water (2 cups) and add the whole spices: cardamom (seeds), cinnamon and cloves.
  3. Add the lemon juice, mix and let rice cook and when it is done, turn off the heat and cover it and let it sit.
  4. Warm the milk in microwave for about 30 seconds and add the saffron strands to it. Keep aside.
  5. By this time we will prepare the vegetables. Cut the cauliflower into florets and boil in salted water till they are slightly cooked and a little soft. 
  6. Chop the potatoes and fry them a bit in the same oil and ghee mix in which the onions were fried. Drain from the oil and remove the fried potatoes. Sprinkle garam masala on the potatoes.
  7. Fry the carrots in the same way as the potatoes or both could be fried together. Carrots can be chopped either in rounds or slit length-wise. Keep all the vegetables aside. Vegetables can also be boiled but I prefer to fry them for a bit so they taste better.
  8. Heat the same pan and add 2 tsp. oil. Add the chopped tomatoes and let cook on medium heat till they soften. Then add ginger, garlic, green chillis and mix well. 
  9. Add the fried vegetables and peas, salt and the chopped mint leaves. Mix everything well and let cook for about 2 minutes until everything is mixed and absorbed well. 
  10. Add biryani masala (or garam masala) and lemon juice. Give a quick stir and turn off the flame. 
  11. Now start making layers: In a heavy bottomed deep pan, begin by adding the ghee. Then add half the cooked vegetable masala. Now add half the rice in another layer above it. Sprinkle little garam masala, spread half of the fried onions and half of the cashews and raisins.
  12. Add the remaining cooked vegetable masala in a layer above the rice layer. Add the remaining rice on the top layer. Add the other half of onions and the remaining cashews and raisins. Add the saffron milk to the pan and cover with a lid.
  13. Now knead the dough as you would for chappati and tightly cover the edges of the cover on the pan with it so it gets sealed and no air can escape. You can also cover with a lid and place a heavy weight on the lid and it works the same as dum !
  14. Keep this pan with cover on the lowest heat for about 10 minutes and let cook. This is so that the rice and the masala gets fused in together. Don't keep it for long time as the veggies are already cooked so they might become mushy. 
  15. Remove the seal, open the cover and garnish with coriander leaves. Serve hot !!

Sunday, May 3, 2015

Maharashtrian Style Egg-curry



Ingredients:

Boiled eggs: 4 (to see how to boil prefect eggs, click on THIS LINK)
Dried red chilli: 1
Cinnamon stick: 1 inch
Cumin seeds: 1 tsp.
Coriander seeds: 1 tsp.
Green cardamom: 1
Cloves: 2
Cooking oil: 3 tsp.
Mustard seeds: 1 tsp.
Asafoetida: a pinch
Onion (chopped): 1
Garlic (crushed): 3 cloves
Tomato (chopped): 2
Salt to taste
Red chilli powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Desiccated coconut: 3 tsp.
Kasoori methi: 1 tsp.


  1.  Dry roast the spices: dried red chilli, cinnamon, cumin seeds, coriander seeds, cardamom seeds and cover, cloves. Cool and grind to a fine powder. Keep aside.
  2. Heat oil and add asafoetida and temper the mustard seeds. Add the onions and let cook until they are transparent. 
  3. Add the garlic and fry for about a minute. Add the tomatoes and sprinkle salt. Let cook until the tomatoes are completely soft. 
  4. Add the ground spice powder we prepared in step 1. and add the red chilli powder and garam masala. Mix well and add the coconut. Add a cup of water and mix well. 
  5. Cover and let cook on medium flame for about 10-12 minutes. Remove cover and give a good stir. Add the boiled eggs (you can halve them if you like, just as I did). Sprinkle the kasoori methi and mix well. Turn off the flame and cover. Serve after 10 minutes. 


Friday, May 1, 2015

Instant Arugula Kadhi



Ingredients:

Yogurt: 2 cups
Gram flour: 4 tbsp.
Salt to taste
Turmeric powder: 1 tsp.
Mango powder: 1 tsp.
Arugula leaves: a handful
Cooking oil: 3 tsp.
Mustard seeds: 1/2 tsp.
Curry leaves: a few
Dried red chilli: 1
Onion (chopped): 1
Garlic (chopped): 3 cloves
Green chilli (chopped): 1
Red chilli powder: 1/2 tsp.
Garam masala: 1/2 tsp.


  1. Blend the yogurt to a fine consistency either with a hand blender or in the mixer. Slowly add in the gram flour and mix very well so that there are no lumps remaining. Transfer this mixture to a deep, heavy bottomed pan. 
  2. Add 6 cups water and again mix it well. Add in the salt, turmeric and the mango powder and give everything a good stir. 
  3. Keep this on medium-high flame and bring it to a rolling boil. Check the consistency and add more water if required. Mix well and turn the flame to low. Chop the arugula leaves finely and mix in the kadhi. Let it cook for some more time on medium-low flame.
  4. Prepare the tempering in another pan. Heat the oil and splutter the mustard seeds. Add the curry leaves and dry red chilli and stir.
  5. After half a minute, add the onions and fry until the onions until they are transparent. 
  6. Add the garlic and green chilli and fry for about 1-2 minutes. Add red chilli powder and garam masala and turn off the flame. 
  7. Add this tempering mix to the boiling kadhi immediately. Mix in the kadhi and bring to another boil on high and turn off the flame. Cover for 5 minutes.
  8. Remove cover, devour with jeera rice !! Ting ting tinnning !!!!



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