MOOLI KE PATTON KA SAAG / RADISH GREENS CURRY

We usually eat radish only and the leaves are thrown away. Hence radish greens are not sold separately in the market.  During winter we find tender radishes with bunches of fresh leaves. The saag made with these leaves tastes awesome. Radish greens add nutrition to your diet and also are a rich source of calcium. Apart from  cooking you can also add a few leaves to your smoothies and salads. Wash the leaves thoroughly before using them.

Ingredients:
Radish leaves ....5-6 cups
Spinach ............ 1 cup
Green chillies ..  1 or 2
Ginger .......... 1 tsp grated
Garlic .......... 1 tsp crushed
Onion ....... 1 small (1/4 cup sliced)
Turmeric powder .. 1/4 tsp
Coriander powder .. 1 tsp
Cumin powder ...... 1/2 tsp
Salt ........... to taste
Oil .... 2-3 tbsps

For Tadka / Tempering:
Garlic .... few cloves finely chopped
Kashmiri chilli powder ..... 2 - 3  pinches
Desi ghee / clarified butter - 1 tbsp

Method:

1. Wash the radish leaves and spinach thoroughly and chop them.

2. In a pan heat oil and add the sliced onion. Saute until translucent. Tip in the ginger garlic and green chillies.

3. Now add the mentioned spice powders and salt.

4. Add the greens into the pan, mix everything and cover with a lid.

5. The greens leave out water and there is no need to add any more. Just simmer to cook until the water dries up. It takes about 30 - 35 mins.

6. Let it cool. Lighly grind the saag with a hand grinder.

7. Now heat the ghee in a small pan and add the finely chopped garlic. When it becomes golden brown switch off the gas and add the Kashmiri chilli powder. Immediately pour this over the cooked saag and mix.

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BONELESS MUTTON SUKKA / STIR FRIED BONELESS MEAT

Dry and spicy stir fried boneless mutton recipe for all the meat lovers. You can serve it as a snack or a side dish with naans / rotis / phulkas. I am sure you will love this preparation. I have pressure cooked the mutton first and then sauteed with onion and spices as the meat here doesn't cook so easily. In India you get tender meat and you can make this directly on a slow fire sprinkling a little water in between the sauteing. You may also use meat with bones if you like.

Ingredients:

Boneless mutton ... 250 gms

Onion .................. 1 medium sized chopped finely.

Garlic ............. 1 tbsp crushed

Ginger ........... 1 inch piece grated.

Tomato puree ... 2 tbsps

Yogurt .............. 2 tbsps

Mint leaves ..... few 

Coriander leaves .. handful

Green chillies ... 1-2 slit or chopped finely.

Turmeric powder ... 1/4 tsp

Red chilli powder .. 1/4 tsp (add more if you like it spicy)

Cumin powder ..... 1/4 tsp

Coriander powder . 1/2 tsp

Garam masala powder .. 1/2 tsp

Salt .............. to taste

Oil or  Desi ghee .. 2-3 tbsps or as needed

* Whole spices like cinnamon stick, bay leaves and cardamoms ... add in the pressure cooker while boiling the meat.

Method:

1. In a pressure cooker take 2-3 cups water and tip in  the whole spices*. Add the cleaned meat pieces, a little salt and turmeric. Boil the meat until 3/4 th done. Remove the pieces and store the stock for future use. You can even freeze it after cooling. 

2. In a pan or a wok add oil or desi ghee and fry the onion until light pink. 

3 .Add the slit green chillies, ginger and garlic. saute for half a minute.

4. Put the mutton pieces and one fry again for a minute. Add the tomato puree and slit green chillies. 

5. One by one add all the spices except garam masala which we shall add towards the end.

6. You may sprinkle a little water while sauteing if the meat is not cooked.

7. Whisk the yogurt and add it to the meat stirring immediately to blend into the masalas.

8. Tear the mint leaves with fingers and add it.  Simmer it until done.

9. Garnish with coriander leaves. 

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SHAHI MALAI MATTAR PANEER

This is a rich party dish.. perfect when you are entertaining. It is very mild in spices as well and definitely a kids delight. You can serve it with naans, rotis, parathas.. goes well with everything.

Ingredients:
Paneer ..         200 gms (cut into cubes)
Green peas ..... 1 cup (boiled)
Onion ... 1 large ( boil and blend it)
Cashewnuts .. 1/2 cup (soak and grind to paste)
Cream ..... 3-4 tbsps
Salt .... to taste
White pepper .. 1 tsp
Cumin powder . 1tsp
Turmeric powder .. 1/8 tsp (optional)
Chopped nuts .. for garnishing.
Oil or ghee .. as needed

Method:
1. Boil the onion adding 1 cup water. Cool it and grind to a paste.
2. Cut the paneer into cubes and fry them lightly.
3. Heat oil or ghee in a pan and saute the onion paste adding salt, turmeric and cumin powder.
4. Tip in the green peas and chilli powder.
5. Add the cashew
nut paste and 1 cup water. (or little more if you want to have more gravy)
6. Let it simmer for half a minute. Now add the paneer pieces and stir carefully.
7. After simmering for a minute, add the cream and mix very gently without breaking the paneer pieces.
 Garnish with chopped nuts and a spoonful of cream before serving.

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Check out some more Paneer Curry Recipes:

Paneer Hearts Pasanda / Stuffed Paneer Hearts

Paneer Bhurji

Butter Paneer

CRAB CURRY GOAN STYLE

Making crab curry was on my list since a long time. At last I got some crabs though they were not really big, still the curry turned out awesome. I made it in the Goan style and served with plain rice. This gravy can go with dosas and appams too. Cleaning the crabs is little tricky. If you get them cleaned and ready from the market it is fine .. or else you can watch this video of Vahrevah Chef how to clean them. I just followed his instructions as this was my first attempt too.

 How to clean the crabs - https://www.youtube.com/watch?v=crSMzlPFXyc

Ingredients:
Crabs ..... 4-5
Onion ... 1 large (1 cup sliced) + 1/4 cup finely chopped
Tomato .. 1
Ginger .. 1 inch piece
Garlic ... 5-6 cloves
Dry red chillies .. 2-3
Fennel seeds .. 1 tsp
Cumin seeds .. 1/2 tsp
Cloves ........ 3-4
Cardamoms .. 4-5
Cinnamon .. small piece
Grated coconut .. 1/2 cup
Turmeric powder ..
Red chilli powder .. 1/2 tsp (or more if you like )
Coriander powder .. 1 tsp
Garam masala powder .. 1/2 tsp
Salt .... to taste
Curry leaves .. 1 sprig
Coriander leaves .. handful
Oil .... 4-5 tbsps or as needed
Lemon juice ... 2 tbsps
Thick coconut milk ... 2-3 tbsps

Method:
1. Clean the crabs and cut them into pieces.
2. Marinate them with salt, little turmeric powder and lemon juice.
3.In a pan heat 1 tbsp oil and add the fennel seeds, cumin seeds, red chillies, cardamom, cloves and cinnamon.
4. When they leave out an aroma tip in the onion and saute it adding the ginger garlic after a little while.
5. Now add the grated onion and stir fry for a minute.
6. Grind it adding water to a thick paste.
7. Now heat oil in a pan and add the finely chopped onions. Saute.
8. Add the tomato cubes and the spice powders except garam masala .
9. Tip in the marinated crab pieces and stir fry until they change the colour for about 2 minutes.
10. Now add the ground masala paste, curry leaves and salt.  Stir fry for a few minutes.
11. Add one and half to two cups of water and simmer to cook for about 15 minutes.
12. Finally stir in the coconut milk and garnish with coriander leaves.

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CHOCOLATE CAKE

This is a very basic and easy chocolate cake recipe. . Make sure all the ingredients are at room level temperature. You can make cup cakes with this too.

Ingredients:
Flour ... 150 gms (1 cup)
Cocoa .. 50 gms  (1/3 cup)
Castor sugar ..220 gms (1 cup)
Butter ........ 80 gms (80 gms)
Baking powder .. 1 tsp.
Milk ................125 ml (1/2 cup)
Eggs .............. 2

Method:
1. Sift the flour and baking powder together.
2. Sift the cocoa powder and icing sugar separately.
3. In a large bowl beat the butter and sugar until blended.
4. Add eggs one by one beating them until fluffy.
5. Spoon in the flour and cocoa alternately.
6. Add milk and beat for half a minute.
7. Pour the batter into a greased ring mould or any other mould.
8. Pre-heat the oven to 180 degrees C.
9. Bake for 35 - 40 minutes.

Note: The baking time may vary a little depending on the size and type of oven.

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GREEN PEAS PULAO

Ingredients:

Rice ....... 2 cups

Green peas ... 1/2 cup

Garlic paste .. 1 tbsp

Ginger paste .. 1 tsp

Onions ......... 2 small (sliced)

Tomato ........ 1 (chopped)

Green chillies .. 2-3 (slit)

Coriander leaves .... handful

Black cardamom ... 1

Cloves ................. 3-4

Cinnamon .......... 1 inch piece

Bay leaf .............. 1

Turmeric powder ... 1/4 tsp

Red chilli powder ...1/4 tsp

Salt .......... to taste

Oil .......... 2 tbsps

Method:

1.Wash the rice and soak it.
2.Heat the oil and add the whole spices. Add the onions and stir fry for a few minutes.
3.Now add the ginger garlic paste, tomato, green chillies, salt and the spice powders. Stir in the green peas. Sprinkle a little water and simmer to cook until peas is half done.
4.Add 4 cups of hot water and coriander leaves. Check the salt and add if required.
5.Cook on high flame for a while and lower it to simmer.
If using a pressure cooker then after 2 whistles simmer it for 1 minute.

MATAR KI SOOKHI SABZI / GREEN PEAS STIR-FRY

This is a jhatpat recipe, specially for bachelors which can be made in minutes when you are short of time. I always keep a can or tetra pack of peas for times like this. You may say that canned stuff  contains preservatives.. yes, I agree nothing better than fresh veggies but once in a way you can make an exception.

Ingredients:
Green peas .. 1 can / tetra pack
Grated onion ... 2 tbsps (optional)
Garlic paste ... 1 tsp
Tomato puree .. 2 tbsps
Mustard seeds ... 1 tsp
Turmeric powder .. 1/4 tsp
Red chilli powder ... 1/4 tsp (add more if you like it spicier)
Coriander powder ... 1 tsp
Cumin powder .... 1/2 tsp
Salt ..... to taste
Coriander leaves .. to garnish
Oil .... 2 tbsps

Method:
1. Heat oil in a pan and add mustard seeds. When they crackle add the onion paste and saute.
2. When the colour of the onion changes add the garlic paste.
3. Now add the tomato puree and all the spice powders and salt.
4. Drain out the water from the green peas and stir into the prepared masala.
5. You can keep it dry or add half a cup of water for a little gravy if you prefer.

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BHUNA MUTTON CHOPS / STIR FRIED LAMB CHOPS

Delicious and spicy lamb chops prepared in the dhaba style, marinated and slow cooked with aromatic spices, yogurt, ginger, garlic, mint and coriander.The sauteeing takes a bit of a time but it is worth the effort. This dish goes well with rotis and naans or it can be relished like a snack too. If you are serving it as a snack just reduce the quantity of onion.

Ingredients:
Mutton chops .. 500 gms
Onions .......... 2 medium
Ginger .......... 1 small piece grated
Garlic ........... 2 tsps crushed
Green chillies .. 1-2 slit
Yogurt ........ 1 tbsp
Coriander leaves ,, handful
Mint leaves ..... few
Turmeric powder .. 1/4 tsp
Coriander powder .. 1/2 tsp
Cumin powder .. 1/2 tsp
Red chilli powder .. 1/4 tsp
Garam masala powder .. 1/2 tsp
Cinnamon stick ... 1 piece
Black cardamom ... 1
Cloves .... 4-5
Bay leaves .. 1-2
Salt .. as needed
Oil
Coriander leaves and onion rings and lemon wedges for garnishing.

Method:
1. Clean the mutton chops and marinate them with salt and yogurt. You can also add a little bit of spice powders to the marination.
2. In a pan add oil and tip in the whole spices mentioned in the list.
3. Next add the sliced onions and stir fry to golden brown colour.
4, Put the marinated chops and the ginger garlic.
5. Keep stirring from time to time adding a little water when it dries up until it gets a nice brown colour.
6. Add the salt and all the spice powders and chopped coriander mint leaves. Sprinkle a little water again and simmer. At this stage the quantity of water you add is according to how you are serving your chops. If it is a snack then you add very little.
7. Garnish with coriander leaves, onion rings and lemon wedges before serving.

Note: In Brazil the mutton we get is not tender. So I have half cooked the chops in a pressure cooker and then followed the above procedure. You may do the same if needed. In India I do it directly as the meat cooks very easily.

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ISCA DE FRANGO ACEBOLADO / APERITIVO / CHICKEN FINGERS WITH ONIONS AND GARLIC / BRAZILIAN SNACK

This is a Brazilian snack commonly served as a starter in the pubs and restaurants. Sliced chicken fingers are sauteed and topped with fried onion and garlic. It is bland in taste. You can serve with a chilli sauce.
Pronounced - Iska de Frango Asebolaado.

Ingredients:
Chicken fillet .... 200 gms
Onion ......... 1 large (1 cup sliced)
Salt .......... to taste
Lemon juice .. 1 tbsp
Crispy fried garlic .. 1 tbsp
Oil ... as needed

Method:
1. Clean the chicken fillet and cut it into strips of the desired size.
2. Marinate with lemon juice and salt. Set aside.
3. Heat the pan and add a spoonful of oil. Fry the sliced onion adding a little salt until it turns translucent. Remove it in a bowl and set aside for garnishing.
4. In the same pan add a spoonful of oil and stir fry the chicken strips until they are done.
5. For serving you can use a hot plate / sizzler plate or any serving platter. Spread the prepared chicken and garnish with the fried onion slices and crispy fried garlic. If you are using a sizzler plate heat it before serving.

Note: Crispy fried garlic is available in the stores in a bottle or small packs. If you don't have it you can just saute the garlic first and add the chicken for frying. 

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