Friday, October 31, 2014

POMEGRANATE JUICE


Enjoy this refreshing drink in summer. It tastes awesome with the addition of jal jeera powder.

Ingredients:
Pomegranate .... 1 big size
Honey ............. 2 tsps
Salt ................ 2-3 pinches
Jal jeera powder .. 1 tsp
Water .............. 2 big glasses.

Method:
1. Cut the fruit into 4 pieces and remove the pulpy seeds.
2. In a mixie add all the mentioned ingredients and blend.
3. Strain the juice to remove the hard seeds residue.
4. Serve chilled.
The yield is 2 glasses from one fruit.

Note: you can also use chaat masala to replace jaljeera powder and add a couple of mint leaves too.


Thursday, October 30, 2014

KADAI GOSHT / MUTTON STIR-FRY


Delicious dry mutton preparation to serve with rotis and naans.


Ingredients:
Mutton .... 1/2 kg
Onions .... 2 large
Ginger ..... 1 tbsp (grated )
Garlic ...... 1 tbsp (crushed)
Mint leaves ... 1 cup
Coriander leaves ... 1 cup
Green chillies ... 2-3
Yogurt ....... 1 cup
Cinnamon .... 2inch piece
Bay leaves ... 2-3
Black cardamoms ... 1-2
Cloves .... 4
Garam masala powder .. 1/2 tsp
Turmeric powder ...... 1/2 tsp
Shan meat masala ...... 1 tsp
Red chilli powder .... optional ( add little if you like it spicy )
Salt ... to taste
Oil ...... 5-6 tbsps


Method:
1. Clean the meat and boil in a pressure cooker adding salt, a little turmeric powder and  the whole spices mentioned in the list. Cook it until it is 3/4 th done (Add only 2-3 cups water so that you can use it while cooking )
2. Meanwhile heat oil in a wok and fry the onion to golden brown colour.
3. Add the ginger garlic and saute for half a minute.
4. Now tip in  the green chillies and the mint and coriander leaves. Add one cup water and simmer to cook.
5. Open the pressure cooker and remove the meat. Take the whole spices from it and add them to the onion masala. (The water can be saved if you like to have some gravy in the meat)
6. Once the onion is cooked, add the mutton pieces and all the masalas. Saute it well until you get a nice colour.
7. Whisk the curd and stir it into the meat. Add a little water in which you cooked the meat.(as required)
8. Simmer until the meat is cooked.
Garnish with coriander leaves and serve.

Wednesday, October 29, 2014

MASALA RAAN ( Slow grilled leg of mutton topped with rich spicy gravy )



This is a rich shahi dish which is a bit laborious but is worth the efforts. It is definitely a party dish. I marinated the leg of mutton for 24 hours with spices and meat tenderizer. Then grilled it in the medium temperature for about 4 hours turning the sides every half an hour. The masala gravy is also very rich with dry fruits and spices fried in desi ghee. This can be served with tandoori rotis / naans / rumali rotis / parathas .Do try it out and I am sure you are going to love it.

Ingredients:
Leg of mutton.  1
Potatoes .. 8-10 (small ones )
Desi ghee ... as required
(If you do not want to use ghee you can use oil instead or half and half )
Yogurt .1/2 cup
Turmeric powder .. 1/4 tsp
Red chilli powder  ... 1/2 tsp
Salt .. as needed
Slivered almonds ... for garnishing


For Marination :
Yogurt ... 1/2 cup
Garlic paste ... 1 tbsp
Ginger paste.... 1 tbsp
Raw papaya paste .. 2 tbsps  ( if you don't have it you can use meat tenderizer instead according to the instructions on the bottle )
Salt ....... 1 tbsp
Turmeric .... 1/2 tsp
Lemon juice ... 2 tbsps


Dry Masala :
Dessicated dry coconut ... 3-4 tbsps
Sesame seeds ................. 2 tbsps
Poppy seeds ................ 1 tbsp
( Dry roast and grind these to a powder)


Wet Masala :
(Fry all these ingredients one by one in desi ghee before grinding. You can add a little water while grinding them.)
Onions ..... 2  large
Green chillies .. 2-3
Garlic cloves .... 10 - 12
Ginger ............. 2 inch piece
Raisins ......... 2 tbsps
Cashew nuts  .. handful
Charoli ..........  handful
Cloves ........  5-6
Cinnamon .... 2 inch piece


Method:



1. Clean the leg of mutton well after removing all the fat. Pierce it with a knife to allow the marination go into the crevices.








2. Rub the marination well on both the sides. Wrap the plate with a cling film and keep it in the refrigerator for 24 hours.







3. Now pre-heat the oven and reduce it to medium. Place the leg in a large tray lined with ghee or oil.







4. Roast it for 45 minuted on one side. Turn it and roast for 45 minutes again on the other side until the juices from the meat are drying up.. At this stage add 3-4 cups of water in the baking tray and continue to cook turning sides every half an hour. Add more water if needed.  The meat here in Brazil is not very tender so I added 2 cups more. You have to check it out by piercing with a knife. Once the meat is done strain the water left in the baking tray to use it for the gravy.


5. Meanwhile, peel the potatoes and fry them on very low flame until they are soft taking care not to make them brown.








6. In a pan or wok heat 2-3 tbsps of ghee or oil. Add the wet masala and saute it until the oil separates.











7. Now tip in the dry masala and also the salt  the spice powders mentioned in the list.










8. Whisk the remaining curd with the strained gravy from the baking tray and add it to the pan. The consistency of the gravy depends on your preference. So add water accordingly.









9. When you are ready to serve, heat the leg again and wrap the bone with a foil paper. Place it in a serving dish. Spread the fried potatoes around it and pour the gravy on it spreading evenly.Garnish with slivered almonds and serve.






Tuesday, October 28, 2014

SAAYE MASHALE WARI MACHI / GREEN MASALA FISH CURRY


This is one of the fish preparation from the Sindhi Cuisine.. It has a delicious and flavourful gravy made with mint and coriander masala. This is usually served with Khichni ( Sindhi Khichdi ) which is rice and split green moong dal cooked together. Dry version goes well with rotis as well.



Ingredients :
Fish .... 1/2 kilo (surmai or any fish available )
Oil ...... 4 tbsps
Salt .... to taste
Turmeric powder .. 1/4 tsp
Coriander powder ... 1 tsp
Cumin powder .... 1/2 tsp
Garam masala powder .. 1/2 tsp

For Green Masala :




Coriander Leaves.....1 cup
Mint leaves ........... 1/2 cup
Green Chillies........2-3
Onions................1 chopped
Tomatoes...........1 chopped
Garlic.................7 to 8 cloves
Ginger ...............1 inch piece


(Grind the above ingredients to make the green masala.)



Method:
1. Wash the fish slices and marinate them with salt. Set aside for 1 hour.
2. In a flat bottomed pan heat the oil and saute the ground green masala until the oil separates.
3. Now add the salt and the spice powders (add salt carefully as the fish is already marinated with it )
4. Rinse the fish slices and add them to the masala. Stir carefully sauteing the fish slices on both sides.
5. Add 2 cups of water (or as much gravy you prefer ) Bring to a boil and simmer for 5-7 minutes depending on the thickness of the slices. Fish cooks very fast. 




Monday, October 27, 2014

CAULIFLOWER POTATO SOUP


Nothing better than  a bowl of hot soup on a cold winter day. Here is a recipe of nice creamy soup without the addition of any cream. You can add milk if you like but I avoid as hubby dear does not like it.

Ingredients:
Cauliflower ....  1 cup (finely chopped like mince)
Potatoes ......... 2 small
Onion ............ 1 small
Cinnamon stick ... 1 small piece
Bay leaf ........... 1
Oregano ..... 1/2 tsp
Black pepper ... 1/4 tsp
Salt ......... to taste
Butter or oil ... 1 tbsp

Method:
1. Slice the onion.
2. Peel and cut the potato into small pieces.
3. Wash and cut the cauliflower very finely.
4. In a pressure cooker melt the butter and add the cinnamon and bay leaf.
5. When they give out aroma, add the sliced onion and saute for a minute until translucent.
6. Tip in the chopped  potatoes and cauliflower.
7. Saute and add the salt and oregano.
8. Add about 6 cups of water and close the lid.
9. After 4-5 whistles close the gas. Let it cook in its steam.
10. Open the cooker and discard the cinnamon and bay leaf. Blend the soup with a hand blender or a mixie.
11. Add freshly crushed black pepper before serving. This quantity makes 2 servings.

Note: The thickness of the soup can be according to your liking and add water accordingly.You can also cook without a pressure cooker but it takes a longer time and you have to add more water.


Sunday, October 26, 2014

CORN AND CORIANDER RASAM



There are  so many varieties of rasams in the South Indian Cuisine and amazingly these days we get to see some new and innovative recipes. I came across this corn and coriander rasam recipe in Divya's blog "You Too Can Cook " and tried it out. It was very different and nice even without the addition of dal.

Ingredients:
 Corn kernels ..  3-4 tbsps
Tamarind ....... lemon sized
Coriander leaves .. 1 cup
Curry leaves .... few
Peppercorns .... 1/2 tsp
Cumin seeds ... 1/2 tsp
Garlic ...... 2-3 cloves
Rasam powder ..... 1 tsp
Turmeric powder ... 1/4 tsp
Mustard seeds .... 1/4 tsp
Salt .... to taste
Oil ..... 2 tbsps
Water ... 3-4 cups or as needed.

Method:
1. Soak the tamarind in water and set aside for 1 hour. Mash it and extract the pulp.
2. Grind together coarsely :
Corn kernels
Coriander leaves
Curry leaves
Pepper corns
Cumin seeds
Garlic
3. Heat oil in a pan add the mustard seeds.
4. When they crackle add the ground mixture and saute for a few seconds.
5. Add the water, tamarind extract and the rasam powder, salt and turmeric powder.
6. Bring to a boil and simmer for about 4-5 minutes.


Saturday, October 25, 2014

PALAK MUSHROOM SABZI / SPINACH AND MUSHROOM STIR-FRY


I had eaten this sabzi in a friend's house and really loved this combo. She had made it with pureed spinach and slightly gravy form. I have made it dry.... just sauteed it with onion, lot of garlic, ginger and spice powders. It tasted awesome just with plain rotis. In Brazil we get many varieties of mushrooms  I have used very large mushrooms each was the size of a palm. If you don't find them you can use any variety or the button mushrooms which are easily available.


Ingredients:
Mushrooms .... 4 large (or use 12-15 button mushrooms )
Spinach / Palak ..... 2 cups finely chopped
Onions ..... 1 large (sliced)
Tomato .... 1 small
Green chillies .... 1-2
Ginger .... 1 tsp
Garlic ... 1 tbsp (crushed )
Turmeric powder .... 1/4 tsp
Coriander powder ... 1 tsp
Cumin powder ........ 1 tsp
Salt ............. to taste
Oil ......... 2-3 tbsps
Coriander leaves ... handful



Method:
1. In a pan heat oil and saute the garlic to a light golden colour.
2. Add the sliced onion and ginger paste. saute until translucent.
3. Add the chopped tomatoes and simmer until they get cooked.
4. Now tip in the sliced mushrooms, salt and the spice powders. Saute for half a minute.
5.Stir in the finely chopped spinach and coriander leaves.Cover the pan.
6. Simmer and cook on low flame until the water dries up stirring a couple of times.
It gets cooked in its own juices / water from the mushrooms.

Serve with rotis.



Friday, October 24, 2014

KESAR PISTA KULFI


This is a very simple recipe of kulfi made with milk powder. I prefer using milk powder to make desserts because the process is easier and takes lesser time. We get a nice creamy texture like rabri which sets very well.


Ingredients :
Milk powder ... 2 cups
Water ......... 6 cups
Sugar ....... 1/2 cup
Cardamom powder .. 1/4 tsp
Saffron ... 8-10 strands
Pistachios ....  1 tbsp crushed ( quantity depends on how much you like.)
Ice cream sticks  ( wash them with water before using )



Method:
1. Mix the milk powder in the water and bring it to a boil. Half way through add the saffron.
2. Simmer it and keep stirring until it becomes half the quantity and thick.
3. Add the sugar and cardamom powder when it is three-fouth done.
4. Add the crushed pistachios and continue simmering and stirring until thick (rabri like consistency)
5. Pour in the kulfi moulds and keep for setting in the freezer.
6. After 10 - 15 minutes when the kulfis are half set insert the sticks into the kulfis and let them set.
You can sprinkle a little pistachio powder on the kulfis before serving if you like.


Thursday, October 23, 2014

CORIANDER MINT COOLER



This is not only a very refreshing drink but also blood purifier. It cleanses your whole system and very beneficial for a healthy glowing skin.and to keep your weight in control. The best part is it tastes very good too specially with the addition of chaat masala.

Ingredients:
Fresh coriander leaves ... handful
Mint leaves ............... handful
Lemon juice ............. 2 tbsps ( half lemon )
Ginger ..................... a small piece
Salt ....................... a pinch or two
Sugar ..................... 2 tsps ( or as you like )
Chaat masala ...... 2-3 pinches as per your liking

Method:
1. Wash the mint and coriander leaves well.
2. Scrape the ginger skin and cut into pieces.
3. Put all the ingredients in a mixer along with 2 cups of chilled water and blend.
4. Strain the juice and serve it chilled.

Recipe Source - You Too Can Cook

Tuesday, October 21, 2014

KARELA MATHI / MATHRI


Made some karela mathis for Diwali.. They are made in the shape of a karela look so cute to serve.

Ingredients:
Maida / flour .... 2 cups
Ajwain ............ 1/2 tsp
Salt .... to taste
Ghee / oil ..... 2  tbsps  (for moin / to mix in the flour )
Oil.. for frying


Method:
1. Mix the ajwain and moin in the flour. When you take a little dough in your fist it should not crumble. This is the way you test if the moin is sufficient.
2. Knead it with water as required to make a stiff dough. Cover the dough and rest it for 20 -30 minutes.
3. Take a little portion and roll into a thin puri of 3 inch diameter.
4. Make slits with a knife in the middle portion leaving out the ends.
5. Apply water on the edges and roll it sealing the edges lightly.
6. Drop them in medium hot oil first and then reduce the flame to fry them until crisp and golden.

Note: you can add some pepper in the dough if you like.


Monday, October 20, 2014

CREAM OF CHICKEN SOUP.


Cream of chicken soup made with just few ingredients.... quite filling and healthy option for a light lunch. You can serve it with soup sticks or garlic bread.

Ingredients:
Chicken ..... 100 grams
Spring onions .... 2-3
Flour / maida ...... 1 tbsp
Butter or oil .... 1 tbsp
Black pepper .. 1/8 th tsp
Salt ... to taste.

Method:
1. Boil the chicken adding a little salt. Strain the water for the soup and cut the chicken into small pieces. Set aside.
2. In a pan melt the butter and add the finely chopped spring onion bulbs.  (save the green part for garnishing) .
3. Saute for half a minute and tip in the flour. Stir fry again for half a minute more and add the chicken stock.
4. Keep stirring to avoid lumps. Add the chicken pieces, salt and black pepper and bring to a boil.
5. Simmer until it thickens.
6. Garnish with finely chopped onion greens.

Note: you can also add milk and  any other tempering if you like. 


Saturday, October 18, 2014

FISH KURMA


Fish is every body's favourite in our family. I keep trying out varied recipes for a change. Fish kurma is very mild in spices and kids love it too.It can be served with plain rice or dosas and appams. You can choose any variety of fish available in your place. Surmai or any fish with a single middle bone is best for this curry.

Ingredients:
Fish ....  5-6 slices
Onion .... 1 sliced finely
Green chillies ... 1-2  slit
Bay leaves ... 1-2
Cinnamon stick .. 1 piece
Salt ... to taste
Turmeric powder ... 1/2 tsp
Garam masala powder .. 1/2 tsp
Oil .... 4-5 tbsps
Coriander leaves.

For the masala :
Cashew nuts ... handful
Coconut ........ 1/2 cup
Green chillies .. 1-2
Ginger ..... 1 inch piece
Poppy seeds ... 1 tbsp
Cumin seeds .... 1/2 tsp
Grind the above ingredients to a smooth masala paste adding water.


Method:
1. Clean the fish and marinate it with salt and a little turmeric powder.
2. In a pan heat oil and add the whole spices mentioned in the list.
3. When you get the aroma, tip in the sliced onions and saute until translucent.
4. Now add the fish slices and fry them on both sides carefully without breaking. Re,move and set aside.
5. In the same pan add the ground masala paste, salt  and the spice powders. Stir and simmer to cook for a few minutes.
6. Drop the fried fish slices carefully. Add the required amount of water as per your preference of the gravy thickness. Sprinkle the garam masala powder and The slit green chillies.
7. Simmer for 4-5 minutes until done.

Note: If you like a little sourness in the curry add 2-3 kokums or lemon juice. I do not add anything. You can use the Chatti (earthen pot ) to cook the fish if you have it. 


Friday, October 17, 2014

DHABA STYLE KALEJI FRY / KALEJI MASALA ( Goat Liver Masala )


Absolutely finger licking kaleji fry made in dhaba style. Tastes so delicious with tandoori rotis, naans or rumali rotis. Slow cooking and Sauteing / bhunofying gives the dishes a real good taste which is missing in the pressure cooked food. The liver gets cooked in its own juices and the ingredients are added one by one while sauteing. The salt has to be added at the finishing stage. This is the secret of a perfectly cooked liver. If you add it while cooking it becomes hard.


Ingredients:
Goat kaleji / liver ....   400 gms
Onions .......... 2 sliced finely
Tomato ........ 1 small
Yogurt .........  4-5 tbsps
Green chillies ... 2-3 (you can add more if you like )
Ginger .......... 1 tbsp grated
Garlic .......... 1 tbsp crushed
Black pepper corns .. 1 tsp
Bay leaves ............. 1-2
Cinnamon stick ..... 1 piece
Black cardamom .... 1
Cloves ................ 4-5
Coriander leaves ... handful
Mint leaves ........ few
Turmeric powder ... 1/2 tsp
Coriander powder .... 1 tsp
Red chilli powder ..... 1/4 tsp (or more )
Garam masala powder ... 1/2 tsp
Kasoori methi ... 1 tsp
Salt ..... to taste
Slit green chillies and ginger juliennes ... for garnishing.
Desi ghee ..... 1/4 cup (you can use oil if you like )


Method:
1. Wash the liver and cut into cubes.
2. In a pan heat the ghee and add the whole spices mentioned - pepper corns, cloves, black cardamom, cinnamon stick and bay leaves.
3. When they give out the aroma, add the sliced onions, and saute until light brown.
4. Add the ginger, garlic and green chillies and reduce the flame.
5. Now tip in the liver cubes and keep frying on a low flame without covering the pan.
6. Add the spice powders except garam masala, which you save to add at the end.
7.  Now add the tomato pieces and continue cooking and stirring on low flame until you see the tomatoes are well blended.
8. Now add the whisked yogurt and mint leaves and coriander leaves. Mix well and cook until the yogurt is absorbed and the ghee / oil starts separating.
9. Now is the time to add the salt, kasoori methi  and garam masala powder. Stir well and let it cook for a minute.
10. The liver is ready to be served.
Garnish with ginger juliennes and slit green chillies.


Serve it dhaba style with rotis or naans, a glass of lassi, raw green chillies, a piece of lemon nad  onion slices.


Thursday, October 16, 2014

TANDOORI ROTI


Home made tandoori rotis using whole wheat flour... they taste equally good like the restaurant ones even without being made in a tandoor. Eating out in a restaurant always is not healthy. So why not make and enjoy the restaurant style food at home.These can also be made half done and stored in the freezer for a party.


Ingredients:
Whole wheat flour ... 2-3 cups  (or as needed)
Dry yeast ............. 1 tsp
Sugar ................. 1 tsp
Salt ................... 1/2 tsp
Ajwain seeds ..... 1 tsp
Ghee / oil ........ 2 tbsps (for the dough )
Ghee / oil ...... to make rotis.


Method:
1. In a small bowl take 1/4 cup lukewarm water and add sugar.
2. Sprinkle yeast on top and set it in a warm place for a minute until it becomes frothy.
3. In a big bowl mix the wheat flour, melted ghee, salt and ajwain.
4. Knead it adding the yeast water first and litle more warm water if required.
5. Set the dough aside covered with a lid for few hours.
6. Take a small portion of the dough and roll out a thick roti..
7. Give a cut in the middle, spread ghee or oil and roll it as shown in the picture.
8. Now roll the roti again keeping the flaky surface on top. Do not dip into the flour for kneading.
9. Roast ot on a griddle until half done.
10. Using a pair of tongs, roast the half done roti on the gas directly.
11. Spoon a little ghee and serve hot.


Note: You can make the half done rotis and do the roasting on gas later just before serving.


Thursday, October 9, 2014

CORN CHAAT / SALAD


Made some chatpata corn chaat for lunch today.. quite delicious and filling too. I added some boiled potatoes and carrots too. You can add anything you like or available at home and make a light meal.

Ingredients:
Corn ...  1 cup (I used canned )
Potato ... 1
Onion ... 1 small
Carrot ... half  (about 1/4 cup )
Coriander leaves .. handful
Mint chutney ... 1 tbsp    ( See Recipe - HERE )
Sweet tamarind chutney ... 1 tbsp ... ( See Recipe - HERE )
Roasted and crushed cumin seeds .. 1 tsp
Red chilli powder .. 1/2 tsp
Chaat masala ... 1/2 tsp
Salt ... to taste

Method:
1. Boil and peel the potato and cut into small pieces.
2. Parboil the carrot and cut it into small pieces. (I keep it half boiled to have it slightly crunchy)
3. Chop the onion and coriander finely.
4. I have used corn from the can. If you are using fresh then boil it and cool before using.
5. Now mix all the ingredients together and serve.

Note: The spice level can be adjusted according to your liking. You can also add finely chopped green chillies and raw mango if it is available.



Wednesday, October 8, 2014

RADHALA MACHI / DAAG WARI MACHI / FISH WITH ONION GRAVY


In Sindhi Cuisine we have many kinds of fish preparations. This is one of the most popular one which goes well with Sindhi pulao. It tastes good with phulkas and dhodho also.

Ingredients for Onion Masala: ( Daag  )



Onions ........... 4 -5 medium sized (sliced)
Tomatoes ...... 1 (chopped)
Green chillies ... 1-2(chopped)
Ginger paste .... 1 tsp
Garlic paste ...... 1 tsp
Oil
1. Heat oil in a pan. Add the sliced onions and saute them until brown.
2. Add the chopped tomato, chillies, ginger and garlic pastes.
3. Pour 1/2 cup water and simmer it till the onion is cooked.
4. Let it cool and grind it with a hand grinder or in a mixer.
(This will be used for pulao and fish)

For Fish Curry

Fish .... Surmai (or any other variety) 200 gms
Onion Masala .. 1/2 to 1 cup ( depending on the quantity of gravy you need)
Cumin powder .. 1/2 tsp
Coriander powder .. 1/2 tsp
Turmeric powder ... 1/4 tsp
Red chilli powder .. 1/4 tsp (add more if you like it spicy)
Garam masala ........ 1/2 tsp
Salt
Oil
Coriander leaves .. to garnish
1. Clean the fish and sprinkle salt to marinate for 1 hour.
2. Heat oil in a pan and add the onion paste and all the dry spice powders. 3. Add the salt carefully as the fish is already marinated with salt.
4. Tip in the fish slices and saute carefully, turning the fish once. Add enough water and simmer to cook.
Garnish with coriander leaves.



Sunday, October 5, 2014

ALOO BAIGAN CURRY ( Brinjal and Potato Curry )


Brinjals and potatoes cooked in a tangy yogurt gravy with Chettinad masala. This tastes so good with plain rice, dosas, appams, parathas, puris... anything.I am sure you will love it.

Ingredients:
Brinjals / eggplants ... 8-10 (baby brinjals )
Potatoes ............. 1 large 
Onion .... 1 small
Boiled onion paste ... 2 tbsps 
Tomato puree .. 2 tbsps
Yogurt ............ 1/2 cup
Chettinad masala .... 1 tbsp (see the recipe -HERE )
Garlic ...... 1 tsp
Turmeric powder ... 1/4 tsp
Coriander powder .. 1 tsp
Red chilli powder .. 1/2 tsp 
Salt .... to taste
Oil .... to fry the vegetables and 2 tbsps for cooking.
Corinader leaves .. for garnishing.

For tempering:
Mustard seeds ... 1 tsp
Dry red chillies .. 2-3 broken
Curry leaves .... few



Method:
1. Peel and cut the potatoes into wedges. Leave them in salt water for a while.
2. Split the baby brinjals into four with or without the stem and put them in the salt water too.
3. Heat oil in a pan anfd fry the potatoes and brinjals separately. Set aside.
4. Make the onion paste by boiling the onion chunks in a little water and then grind them after cooled.
5. Slice the smaller onion (about handful )
6. Now place the cooking pan on the gas and take 2 tbsps oil.
7. When it gets hot add the tempering ingredients. After they crackle, tip in the sliced onion and garlic. Saute for half a minute.
8. Now add the boiled tomato paste and saute for a minute.
9. Add the tomato puree, salt and the spice powders.
10. Finally add the churned / blended yogurt and the fried vegetables.
11. Add 2 cups water (add one cup if you need a dry version )
12. Simmer for 2-3  minutes. Garnish with coriander leaves.

Note: You can make the curry even without frying the vegetables but this one tastes better.

CHICKEN REZALA


Chicken Rezala is one of the tastiest dishes that I have eaten. Unlike all the fancy party dishes this one is very simple to cook. It is not a spicy dish and perfect for those who prefer bland and less spicy food.The white creamy gravy gives a rich look to the dish without the addition of cream. The richness comes from the cashew, almond and poppy seed paste. A tiny drop of kewra essence enhances the flavour of the curry. I have used boneless chicken but you may use with bones if you prefer.



Ingredients:
Chicken ... 300 gms ( I have used boneless )
Onion .... 1 
Yogurt .. 1/2 cup
Ginger paste .. 1 tsp
Garlic paste .... 1 tsp
Green chilli paste .. 1 tbsp 
Garam masala powder .. 1/2 tsp
Nutmeg powder ... 1-2 pinches 
Cinnamon stick ... 2-3 small pieces
Bay leaves ........ 1-2
Whole black cardamom ... 1 
Green cardamoms ........... 3-4
Cloves .................. 3-4
Almonds ... 4-5
Cashew nuts .. 4-5
Poppy seeds .. 1/2 tsp
Salt ........ to taste
Ghee ..... 3-4 tbsps (can use oil instead or half and half)



Method:
1. Clean the chicken pieces. Marinate them with yogurt, green chilli paste, ginger-garlic paste, nutmeg powder and a little salt. Set aside for few hours.
2. Cut the onion into chunks, boil it with a cup of water for a few minutes. Grind it to a paste and set aside.
3. Blanch the almonds and peel them. Grind them with soaked scashews and poppy seeds to make a smooth paste. (If you soak them for 1 hour or more they grind easily.)
4. Now heat ghee in a pan and tip in the whole spices. Split the cardamoms slightly before adding.
5. When they give out aroma, remove the chicken pieces from the marinade and fry them on both sides until the colour changes.
6. Remove the chicken pieces and set aside. Now add the ground onion paste and saute for a minute.
7. Add the ground paste and salt. Put back the chicken pieces and simmer. Add about one cup water and simmer to cook. 
8. When it is almost done sprinkle the garam masala and stir.
You can garnish with some chopped nuts if you want.
Serve with roti / naan/ paratha / rice / pulao

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