Chicken kofta curry...

I prefer a spicy and hearty curry for winter dinners. A curry to wipe off with a piece of roti or naan. Last night I was indecisive about what to make for dinner. Jr. S was asking for a chicken curry, where as Sr. S made a face and sighed 'why that same chicken curry?' So keeping balance between both I opted for a chicken kofta curry with a special twist to the gravy. And to my joy both of them loved it and gave a big thumbs up to curry.

Lauki kofta...

Koftas generally refer to meatballs made of minced meat of beef, lamb or chicken are mixed with spices shaped to round balls and are fried. Unlike middle eastern and central asian cuisine,  you can find many vegetarian varieties of kofta too in Indian cuisine. Potato, paneer, banana, bottle gourd etc are mashed or grated to make koftas. These koftas are then dunked in a  flavourful and spicy gravy to prepare a delicious curry. Kofta curries are very popular in India, be it veg or non-veg.

Chicken tikka masala....

So it's over, all the festive mood has evaporated, no more puja planning, no more discussions about whose wearing what....yes I need to wait a year for the next Durga Puja. For a change, after quite a long time, this year I had a great time during the puja. It had become a yearly ritual for me to complain and to be depressed during these five days. Asking every single minute to myself why I'm thousands and thousands miles away from the city of joy.  I know I can never ever compare Kolkata durga puja to our Austin durga puja but still this year I enjoyed every single moment, laughed and above all didn't cry alone being not in Kolkata during the puja. Thanks to my Austin friends, who have become my extended family now, without whom life would have been dull.

I thought I would post something special for this puja, even I made some narkel narus i.e. coconut laddoos. But didn't find time to write and post, may be some other time.

And for this special post my friend Sayantan gave me a beautiful image of Goddess Durga to share with you all. I got so busy with the Durga puja preparation this year that I could not share it on time. Thanks Sayantan for this beautiful image.

You can visit Sayantan's facebook page The Glamor Factory to view some more of his breathtaking photography. 

So here I'm after a small little break, posting a recipe, which is popular world wide, Chicken Tikka Masala, the so-called national dish of the British. There are many theories and stories regarding the origin of this dish. I do not plan to add to it but would rather jump directly to the recipe.

Chicken Tikka Masala is simply boneless chicken pieces marinated and cooked in tandoor, then cooked in a spicy creamy tomato based gravy. To marinate the chicken you can use homemade tandoori masala or store bought, whichever suits you. I didn't use any food color, used kashmiri red chili powder and turmeric powder to bring the bright orange color to the dish.

Things needed to make Chicken Tikka Masala:

For the tikkas:

• Chicken breast: 2
• Lime juice: 1 tbsp
• Salt: 1 tsp
• Black pepper: 1/4 tsp
• Yogurt: 3 tbsp
• Garlic paste: 1 tsp
• Ginger paste: 1 tsp
• Cumin powder: 1 tsp
• Coriander powder: 1 tsp
• Nutmeg powder: 1/8 tsp
• Red chili powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Garam masala powder: 1/4 tsp
• Kasuri methi (dried fenugreek leaves): 1/2 tsp
• Mustard oil: 1 tbsp
• Green bell pepper: 1 small
• Onion: half

For the gravy:

• Onion (chopped): 1 cup
• Garlic (chopped): 1 tsp
• Ginger (grated): 1 tsp
• Tomato: 3 large
• Cumin seed: 1 tsp
• Coriander powder: 2 tsp
• Kashmiri red chili powder: 1 tsp
• Red chili powder: 1-2 tsp
• Garam masala powder: 1 tsp
• Honey: 1 tbsp
• Oil to cook
• Fresh cream: 3-4 tbsp
• Salt to taste
• Coriander leaves to garnish

Steps of making Chicken Tikka Masala:

1. Wash and pat dry the chicken breasts. Cut the chicken breasts into bite size pieces. Cut the bell peppers into large cubes. Cut onions into triangles.

2. In a large bowl mix all the ingredients listed for tikkas. Mix them well. Marinate the chicken pieces, bell peppers and onions in that. Cover and refrigerate for 6-8 hrs.

3. Take out the marinated chicken from refrigerator 1 hour prior cooking. Preheat oven to 400F or 200C.

4. Put chicken pieces, bell peppers and onions alternately in skewers. If you are using wooden skewers then soak the wooden skewers for minimum 1 hrs in water before threading the meat. No need to do that for metal skewers.

5. Cook the chicken pieces for 10-12 mins at 400F, turning in between. Broil the chicken pieces for 2-3 min or till few charred black spots appear on them. Instead of using oven, you can use a griddle or tawa or thick pan to cook the chicken. Or an outdoor grill is also a good option for grilling the chicken.

6. Take out the chicken from oven and keep aside.

7. In a deep pan heat oil (2 tsp), when the oil is hot add chopped onion and cook till it turns red. Add chopped garlic and grated ginger, cook for 1-2 min. Add finely chopped tomatoes. Deseed and finely chop the tomatoes, make sure you are using fully ripe tomatoes. Cover and cook till tomatoes are done. Switch off heat, let it cool down. Make a smooth paste of this onion-tomato.

8. In a pan heat oil, when the oil is hot add the cumin seeds. As the cumin seeds turn brown and the freshly made onion-tomato paste. Add coriander powder, red chili powder, kashmiri red chili powder, cook for 5-6 min. Add the cooked chicken pieces and garam masala powder, cover and cook for 8-10 min over low heat. Stir in between. If you find the gravy is drying  up too much, then add few tablespoons of hot water. Add the bell peppers and onions, mix gently.

9. Check seasoning and adjust accordingly. Add honey, garam masalam powder and mix well. Add fresh cream, mix well, switch off heat, serve hot with naan bread.

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Paneer Butter Masala

I'm back from the vacation. Had a great time with my family, enjoyed my stay in the busiest city in the US. Now it's time for some blogging.

When your  vacation plan involves too many things to  see/visit within a short span of time, you always end up feeling the need for another vacation at the end of it. Our vacation this time was one of those. And on return, you find yourself with too many chores, loads of laundry that one need to finish. Moreover, you hardly have the supplies to cook something elaborate. Usually before going for any vacation I always make sure that I have stored some fish, meat, eggs and paneer in the refrigerator, so that the need to rush to the groceries isn't there and you can put together a quick meal using these.

For my Friday dinner, I chose the easiest of them all, Paneer, and made paneer butter masala, quick, easy and yummy..

Paneer butter masala or paneer makhani is a popular North Indian dish, a perfect blend of mild spiciness and creaminess. The tomato based gravy brings a vibrant red color and tangy taste to the dish. I love to wipe off the last drop of gravy with roti or naan or bread. It is very similar to butter chicken, but much quicker as paneer is the main ingredient.

Things needed to make Paneer Butter Masala:

• Paneer: 100 gm
• Tomato: 3 large
• Garlic: 1 tbsp
• Ginger: 1 tbsp (divided)
• Green chilies: 1-2
• Mace: a floret
• Green Cardamom: 2-3
• Bay leaves: 2
• Kashmiri red chili powder: 2 tsp
• Kasuri methi: 1 tbsp
• Garam masala powder: 1tsp
• Honey: 2-3 tbsp
• Fresh cream: 4-5 tsbp
• Salt to taste
• Butter: 4-5 tbsp

Steps of making Paneer Butter Masala:

1. Cut paneer into long thin slices. For the best result use homemade paneer.

2. In a large flat pan heat butter (1/2 tbsp), as the butter melts fry the the paneer pieces till surface brown. Do not overcook the paneer. Boil water in a large deep pan with cover, add a teaspoon of salt to the water. Take it out the fried paneer and dip in hot water for 15-20 min. This helps to keep the paneer soft.

3. To prepare the gravy, cut tomatoes into quarters. Heat a tablespoon of butter in the same pan used for frying the paneer.

4. As the butter melts, add mace, bay leaves and green cardamom, cook for 1-2 min. Add the tomato and garlic, cook till the tomatoes are done. Let this cool down. Discard the bay leaves, and make a smooth puree of the tomato, strain and discard any seeds or pieces of mace.

5. Drain the paneer and keep aside.

6. In a pan or kadhai, heat 2 table spoon of butter, as the butter melts add julienned ginger and green chilies, cook for 1 min, add the tomato puree, salt, kashmiri red chili and cook over low heat for 10-12 min. If the gravy looks too thick add few tablespoons of hot water. Add honey, mix well. Add the fried paneer, kasuri methi, garam masala powder and mix gently. Add fresh cream and cook for 5 min over low heat.  Transfer to a serving bowl and enjoy with some bread or roti or naan.

Paneer Butter Masala / Paneer Makhani
Serves 3
Ingredients:
Paneer: 100 gm
Tomato: 3 large
Garlic: 1 tbsp
Ginger: 1 tbsp (divided)
Green chilies: 1-2
Mace: a floret
Green Cardamom: 2-3
Bay leaves: 2
Kashmiri red chili powder: 2 tsp
Kasuri methi: 1 tbsp
Garam masala powder: 1tsp
Honey: 2-3 tbsp
Fresh cream: 4-5 tsbp
Salt to taste
Butter: 4-5 tbsp

Procedure:

1. Shallow fry the paneer and dip them in hot water.

2. In a pan heat butter, add mace, bay leaves, cardamom, tomato, garlic and cook till tomatoes are done.

3. Let cool down and make a smooth paste.

4. In a pan heat butter, add the giger, green chili, tomato puree, cook for 10-12 min.

5. Add Kashmiri red chili, honey, and salt if needed add little water.

6. Drain the fried paneer and add to the gravy, add kasuri methi, garam masala, fresh cream, cook for 5 min. Serve hot.

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saag paneer...

So what do you do when you have a 2 lb (1 kilo) bag of spinach? From pesto to panini, salad to sandwiches everywhere you can see some green, kind of  a green revolution in the kitchen. :)

The first dish made from that huge pile of spinach was this popular Saag-paneer. Saag-paneer is very common in any Indian restaurants, a little different take on the famous Indian dish Palak-paneer. In palak paneer, homemade cottage cheese (paneer) is cooked in a pureed spinach (palak) gravy. In case of saag-paneer other leafy greens like baby mustard leaves are very finely chopped along with spinach and the paneer is cooked on that green gravy, no need to puree the leafy greens.

I prefer saag paneer for two reasons. One being, this dish requires much less time and effort to prepare. Wash the leafy greens and chop them, you are ready to make the dish. No need to blanching and pureeing the leafy greens. And the second reason is, while making Palak paneer one need to blanch the spinach and drain the water. Blanching and draining the water wash out considerable amount of nutrition from the spinach.

So it was the saag paneer for our Monday dinner. I used store-bought paneer, but you can easily make then at home. I used only spinach for the gravy, when you have that huge bag full of spinach what else one would use!!! I followed more or less the same recipe I do follow for palak paneer.

Things needed to make Saag-Paneer:

• Spinach: 400 gm
• Paneer: 100 gm
• Onion : 3/4 cup
• Garlic : 3-4 cloves
• Ginger : 1 inch
• Tomato : 1 large
• Cumin seeds: 1/2 tsp
• Cinnamon stick: 1 inch
• Black cardamom: 1
• Cloves: 5-6
• Cumin powder: 1 tsp
• Coriander powder: 2 tsp
• Turmeric power: 1/2 tsp
• Red chili powder: 1-2 tsp
• Green chili (chopped): 1
• Garam masala powder: 1 tsp
• Ghee / clarified butter: 1 tsp
• Fresh cream: 2 tbsp
• Salt to taste
• Sugar to taste
• Oil to cook

Steps of making Saag Paneer:

1. Cut the paneer into thick triangles or cubes.

2. Heat oil (1 tbsp) in a pan, fry the paneer pieces in batches, over high heat till the surface takes a nice brown color.

3. Boil 4 cups of water with a teaspoon of salt. Dip the fried paneer in that hot water, cover and keep in hot water for 15 min. Drain water and keep aside.

4. Wash spinach well. You can use baby mustard leaves too along with the spinach. Drain out excess water and chop very finely. Do not hurry, use a sharp knife, and chop as finely as you can. Keep aside.

5. In a deep pan or kadhai heat oil (3tbsp). When the oil is hot, reduce heat and add cumin seeds, cinnamon, black cardamom, cloves. As the spices release a nice aroma and starts to change color add crushed garlic. I prefer to use crushed garlic, as it imparts much better flavor than garlic paste. Cook the garlic for 1 min.

6. Add onion and cook till it takes nice brown color. Make sure the onions are very finely chopped. Add grated ginger, mix well and cook for 2 min. Add grated tomato. I like to discard the seeds of the tomato. Sprinkle little salt, cover and cook for 3-4 min.

7. Add cumin powder, coriander powder, turmeric powder, red chili powder, mix well and cook till oil separates.

8. Add chopped spinach, cook over high heat. Add salt and chopped green chilies, mix well. Keep stirring till all the spinach are wilted. Reduce heat, and cook for 5 min or till the spinach is cooked. Add the fried paneer pieces, sugar, garam masala powder and ghee (clarified butter), mix gently. Cook for 5 min, switch off heat. Add fresh cream (if using), mix and serve with roti, paratha or naan.

Print Recipe

Saag-Paneer(Cottage cheese cooked in spinach gravy)
(Serves 4)
 Ingredients: 
Spinach: 400 gm
Paneer: 100 gm
Onion (very finely chopped): 3/4 cup
Garlic (crushed): 3-4 cloves
Ginger (grated): 1 inch
Tomato (grated): 1 large
Cumin seeds: 1/2 tsp
Cinnamon sticks: 1 inch
Black cardamom: 1
Cloves: 5-6
Cumin powder: 1 tsp
Coriander powder: 2 tsp
Red chili powder: 1-2 tsp
Green chili (chopped): 1 (optional)
Garam masala powder: 1 tsp
Ghee/clarified butter: 1 tsp
Salt to taste
Sugar to taste
Oil to cook
Fresh cream (optional): 2 tbsp

 Procedure:
1. Cut paneer into cubes or triangles, shallow fry on a pan. Boil water with salt, dip fried paneer in that hot water.
2. Wash and chop spinach.
3. Heat oil in a deep pan, add whole spices, add crushed garlic.
4. Add onion, cook till brown, add ginger.
5. Add tomato, cook for 3-4 min.
6. Add dry spices, mix well, cook till oil separates.
7. Add chopped spinach. Add salt, green chili cook till spinach is soft.
8. Add fried paneer, sugar, garam masala powder, ghee.
 9. Switch off heat, add fresh cream, serve hot with roti, paratha or naan.

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Sirkewala peyaz...pickled onion

One of the most interesting thing in any North Indian restaurant is the pink pearl like onions that goes with most of the dishes, be it tandoori chicken or some hot naan with chicken tikka masala. Little sweet, vinegar soaked onions are called Sirkewala Peyaz. Sirka means vinegar and peyaz means onion. I always store a jar full of this to accompany any Indian curry or starter.

The process of making this pickled onion is very simple. You need only few ingredients, onion, salt, sugar, water and vinegar and you are ready for your pickled onion. There are many recipes that calls for just mixing the ingredients together to make the pickle(you can find that recipe in one of my favorite blog ecurry.com). But to eliminate the strong flavor of onion and vinegar I like to cook it for a little time. You can serve these pickled onion with various dishes. Other than tandoori chicken or kebabs I also enjoy them with sandwiches and burgers.

Things needed to make pickled onion:

(recipe adapted from vegkhana.com)

• Small onions: 25-30
• Salt: 2 tsp
• Sugar: 1 tbsp
• Water: 3/4 cup
• Vinegar: 1/2 cup

Steps of making pickled onion:

1. Peel the small onion. In case you don't get the small onions you can use slices of large red onions. To peel the onions cut both the ends and peel the dry layers.

2. Wash the onions and pat dry with a kitchen towel. Make sure the onions are properly dried.

3. Sprinkle salt on the onions and rub salt on the onion to coat them well.

4. In a saucepan, take water, sugar, boil the water. As the water rolls to boil switch off heat and add vinegar. I used white vinegar. Mix well. Add the onion to the water-vinegar mix, cover and let it come down to room temperature. Some like to add green chilies, peppercorns, bay leaves, julienned ginger to this. But I prefer it to be just like in the restaurants, only onions.

5. Take a clean sterilized glass jar. Transfer the onions to the jar. Pour the vinegar mix to cover all the onions. Close the jar and store in refrigerator. Serve after 24 hrs. This will keep good for a month in the refrigerator. If you are using sliced large red onion, the procedure will be same. Wash and pat dry before you slice the large onion, then follow the same procedure as this.

Print Recipe
Sirkewale Peyaz / Pickled Onion 
Serves:6-8

Ingredients:

Small onions: 25-30

Salt: 2 teaspoon

Sugar: 1 tablespoon

Water: 3/4 cup

White vinegar: 1/2 cup

Procedure:

1.Peel onions. Wash and pat dry.

2. Rub salt to the onions.

3. Mix sugar and water in a saucepan, let boil, as the water rolls to boil switch off heat. Add vinegar. Add onions. Cover and bring to room temperature. Transfer to a clean sterilized jar, cover and store in refrigerator.

4. Serve after 24 hrs.

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Raw jackfruit kebab..

A good vegetarian starter..!!!!  A typical situation that usually leads to lot of head scratching for a meat-o-saur  like me.  I am sure, I am not the only one, we all go through this while planning for a party or when we have guests for dinner or lunch, specially when there is one or more vegetarian on the guest list.

Yes, there are plenty of options for vegetarian snacks and starters, and we usually plan for a veg starter and a non-veg one for such occasions. Yes a double task for us. So what about something that can be served to both and something that tastes like meat yet a vegetable. 

Remember unripe or raw jackfruit, a popular Summer vegetable in India. Few days back I posted a curry recipe on that (click here for jackfruit curry recipe). While discussing over that curry in a food forum on Facebook, one of the  member of the group, Papia Roy told us about jackfruit kebab recipe. The recipe was so good. I couldn't help myself but made some for me and my family. And it was an instant hit. I used canned raw jackfruit for this, you can use fresh raw jackfruit as well. Thanks to Papia di for such a lovely recipe.

Try this with some hot tea and enjoy the rain. This post is going to the Monsoon Special event of Kolkata Food Bloggers.

Things needed to make Raw Jackfruit Kebab:

• Raw jackfruit: 1 cup
• Chana dal / Bengal gram: 1/2 cup
• Onion (roughly chopped): 1 tbsp
• Garlic: 1 clove
• Cinnamon: 1/4 stick
• Green cardamom: 1
• Cloves: 2
• Black peppercorn: 3-4
• Onion (finely chopped): 3 tbsp
• Garlic paste: 1 tsp
• Ginger paste: 1 tsp
• Green chilies (chopped): 1-2 tsp
• Cumin powder: 1 tsp
• Garam masala powder: 1/4 tsp
• Kasuri methi /dried fenugreek leaves: 1/2 tsp
• Sat to taste
• Oil: 2-3 tbsp

Steps of making Raw Jackfruit Kebab:

1.  Soak chana dal for 2 hrs. Wash the canned jackfruit well by changing water*. In a pressure cooker put jackfruit pieces, chana dal, roughly chopped onion (1 tbsp), a clove of garlic, whole spices, add water and cook for 3 whistles. Switch off heat, wait till pressure releases.
*click here to know how to process fresh and canned jackfruit

2. Take out the whole spices. With a back of a ladle mash the boiled jackfruit and dal. You can use a food processor to coarsely ground the mixture.

3. In a pan add 1 tbsp oil, When the oil is hot add finely chopped onion. Cook till the onion becomes soft and pink. Add garlic paste and ginger paste, cook for 1-2 min. Add the jackfruit and dal paste, mix well. Add cumin powder, chopped green chilies, salt, mix well. Cook till the mixture comes together and all the excess water evaporates. Check seasoning and adjust accordingly. Add garam masala powder and kasuri methi, mix well. Switch off heat and let the mixture cool down.

4. Make flat round discs, kebab like shape with the mixture. You can make 10-12 kebabs from this. Heat oil in a flat heavy pan, shallow fry the kebabs till nicely brown on both sides. Serve hot with mint-yogurt dip.

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Mixed dal.....

Cleaning the kitchen  and the pantry always springs up a mixed bag of emotions - surprise, disappointment, guilt as well as delight. I am pleasantly surprised when I find things, which I thought were lost, and they were  just seating behind a jar or bottle without whispering a word. Shouldn't they have screamed "I'm here, I'm here" when I was looking for them!!!

The disappointment comes from the expired canned and bottled goods I bought long (read long long and long) ago. I guiltily trash them, and promise myself not to buy things that I don't need, but again promises are to be broken, aren't they??

And the delight, yes it comes at the end, when all the clean up is done and for sure I can relax for next few months (read at least 6), unless a  next 'Buried alive' situation arises.

So in the middle of Spring I was doing spring cleaning, which was long due and to my joy found several different lentils. The list was like this, red kidney bean (rajma), black eyed bean (lobia), whole mung (moog), whole black lentil (urad), whole red lentil (masoor). I was quite happy to find these, as I love mixed dal. Mixed dal is an Indian preparation of pulses or lentils with spices. I took all of them and soaked them in water. It is advised to soak the lentils/ dal overnight, but if you are in hurry soak for at least 4-5 hrs in hot water. I followed a simple recipe to make this mixed dal, to go with some roti(s).

Things needed to make Mixed Dal:

Different lentils: 1/4 cup of each (soaked overnight)

To boil the lentils/ dal:

• Onion: 1/4
• Garlic: 3 cloves
• Ginger: 1 inch
• Cinnamon: 1/4 inch stick
• Green cardamom: 2
• Cloves: 3
• Salt: 1 tsp

To make the dal:

• Onion (finely chopped): 1 cup
• Garlic: 1 tbsp
• Ginger paste: 1/2 tbsp
• Tomato (chopped): 1 large
• Red chili powder: 1 tbsp
• Kashmiri red chili powder: 1/2 tbsp
• Turmeric powder: 1 tsp
• Coriander powder: 1 tbsp
• Kasuri methi/ dry fenugreek leaves: 1 tbsp
• Honey: 1-2 tbsp
• Salt to tatse
• Garam masala powder: 1 tsp
• Butter: 1 tbsp
• Oil to cook
• Fresh cream to garnish (optional)

Steps of making Mixed Dal:

1. Soak multiple varieties of dal/ lentils overnight or at least 4-5 hrs. I used red kidney bean (rajma), black eyed bean (lobia), whole green lentils (mung dal), whole black lentils (urad dal), whole red lentils (masoor dal).

2. Drain water and wash the dal well by changing water. Put them in a pressure cooker along with things under the list 'To boil the lentils/ dal'. Put enough water, so there is one inch water above the level of lentils. Let the cooker whistle twice, reduce heat low-medium and cook for 15-20 min. Switch off heat and wait till pressure releases. Check whether the dal is done or not. Discard the whole ginger piece. With a back of a ladle mash some dal, but not all.

3. In a heavy bottom large deep pan, heat oil (any vegetable oil is good). When the oil is hot add chopped onion. 

4. Cook till the onions start to take red color. Add garlic paste, cook for 1 min. Add ginger paste, cook for 1-2 min. Add chopped tomato, sprinkle a little salt, cover the pan and cook over medium heat till the tomato is done.

 5. Add red chili powder, kashmiri red chili powder, coriander powder, turmeric powder, mix well.

6. Reduce heat, as the spices release oil add the boiled dal. Mix well.

7. Add 1 cup hot water, cover the pan and cook over low heat for 20 min. In between give the dal a good stir. Add honey and mix well. Check seasoning and adjust accordingly. Add garam masala powder, kasuri methi, mix well. Serve hot, just before serving add a tablespoon of butter or garnish with fresh cream.

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