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Posts Tagged ‘Indian’

aloo-baigan

Aloo Baigan Subzi

Ingredients :

5-6 small eggplants/baingan/brinjals
4-5 potatoes, Peeled
1 tsp cumin seeds
1/2 tsp fennel seeds
2 tsp red chilli powder
1 tsp cumin powder
2 tsp coriander powder
1 tsp turmeric powder
1 tsp dried mango powder (amchur)
2 tsp garam masala powder
Finely chopped cilantro(coriander) leaves
1 Tbsp Oil
Salt to taste

Method :

Cut the potatoes and eggplants, vertically into wedges.
Keep the cut potatoes and eggplants in salted water.
Heat oil in a deep bottomed pan (kadai), add cumin and fennel seeds.
When the seeds change color, add potatoes and saute them for 2-3 minutes.
Add all the dry spice powders and salt, mix properly.
Add the cut eggplant wedges, mix, cover and cook for 10-15 mins on a low flame.
Keep checking the veggies, after about 5 mins, and mix, so that they don’t stick to the bottom of the pan.
Add very little water, if the veggies are sticking.
When the potatoes and brinjals are cooked, sprinkle chopped cilantro (coriander).
Serve hot with chapati, puris or parathas.

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Karela Fry

Karela Fry

 

Ingredients :

Bitter gourd : 2-3 (medium size)
Turmeric powder : 1 tsp
Amchur Powder : 1/2 tsp
Salt to taste
Oil – 2 tbsp

Method :

Wash the Karelas (Bitter Gourd) and cut them into thin round discs.
Heat oil in a wide pan, add the cut bitter gourd slices to it.
Add turmeric powder, salt and amchur powder.
Saute and mix everything nicely.
Cover the pan with a lid and let it cook for 4-5 minutes on a medium flame.
Keep stirring occasionally and allow to fry nicely till the slices of bittergourd are cooked and crisp.
Serve with dalrice or curd rice.

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Potato Fry (Aloo Subzi)

Potato Fry (Aloo Subzi)

Ingredients :

1-2 medium sized Potatoes
1 Onion, finely chopped
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tbsp Kashmiri Chili powder
2 tsp Red chili powder
pinch of asafoetida (Hing)
Salt to taste
2 tbsp Oil

Method :

Peel and dice the potato into small cubes. Keep the diced potatoes in water, so that they don’t turn brown.
Heat oil in a pan, add mustard seeds, when they splutter, add cumin seeds.
After the cumin seeds turn brown, add onions and saute till onion becomes transparent.
Add hing, turmeric powder, kashmiri chili powder, red chili powder, and mix well.
Add diced potatoes,salt and mix well. Add about one tbsp water and mix well.
Cover and cook on low flame, stirring occasionally, until the potatoes are cooked.
Serve hot with chapati, puris or parathas.

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Mint Chutney

Mint Chutney

Ingredients:

1/4 cup Mint (pudina) leaves
1 small bunch Coriander (Cilantro) leaves
2 tbsp Yogurt
1/2 tsp cumin seeds
2 green chilies
1 inch ginger
Juice of half lemon
Salt to taste

Method:

Wash the cilantro and mint leaves. Drain well.
Blend everything together to a smooth paste in a food processor or a grinder.
Adjust the salt and lemon juice. Serve with tandoori chicken or chicken tikka.

 

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Tandoori Chicken Tikka

Tandoori Chicken Tikka

Ingredients:

4 chicken breasts, cut into cubes
8-10 bamboo skewers
Oil for basting

Marinade:

1 cup Plain yogurt
1 tbsp Tandoori Paste ( I used Pathak’s or you may also use Tandoori masala powder)
1/2 tbsp tomato ketchup
2 tsp ginger garlic paste
2 tsp coriander powder
1 tsp turmeric powder
2 tsp red chilli powder
1 lemon Juice
2 tsp dried fenugreek leaves (kasuri methi (optional)
Salt to taste
1 tsp oil

Method:

Soak the bamboo skewers in water for about an hour.
Prepare the marinade by mixing all the ingredients listed under “Marinade”
Marinate the chicken cubes in the marinade and refrigerate for 2-3 hours or overnight.
Preheat the oven to 400 °F. Thread the chicken cubes onto the skewers.
Place the skewers on a baking sheet, baste with oil and bake in the oven for 8-10 minutes.
Turn the skewers, baste with some leftover marinade and bake for another 8 minutes.
Broil the chicken skewers on high for another 2-3 minutes till the chicken chars a little on the edges. Baste with oil, if needed.
Serve the chicken tikka as is on the skewers or remove from the skewers. Serve with onion rings, lemon wedges and mint chutney.

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Ghugni

White Peas Subzi

Ingredients:

2 cups dried white peas
1 onion, finely chopped
2 tsp ginger garlic paste
2-3 green chilies, finely chopped
1 tomato, chopped
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chili powder
1 tsp garam masala powder
1 bay leaf
a small piece of cinnamon
1 tbsp tamarind paste
Salt to taste
Finely chopped cilantro(coriander) leaves
Oil as required

Method:

Soak the peas in water overnight or in hot water for 5-6 hours. Remove and pressure cook with a cup water for one whistle and turn off the heat.
Heat oil in a pan. Add the bay leaf, cinnamon, chopped onions and saute till the onions are transparent.
Add ginger-garlic paste, green chilies, and saute till the raw smell disappears.
Add chopped tomato, red chili powder, turmeric powder, coriander powder, garam masala powder and mix and saute till the tomato is soft.
Add the cooked peas, salt and some water used to boil peas, depending on how thick or watery you want the subzi to be.
Let it simmer on medium heat for 15-20minutes. Add tamarind paste, stir well and cook for another 5 minutes.
Garnish with chopped cilantro and serve hot with chapatis or parathas.

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Mushroom Pepper Fry

Mushroom Pepper Fry

Ingredients:

1 lb.(500 gms) button mushrooms, washed and sliced
1 tsp cumin seeds
1 Onion, finely chopped
10-15 Curry leaves
1 tsp coriander powder
1 tsp red chili powder
1 tsp garam masala powder
2 tsp ginger garlic paste
4-5 green chilies, finely chopped
10-14 black pepper corns ( adjust as per your spice level)
Salt to taste
Oil as required

Method:

Dry roast the black pepper corns and grind coarsely.
Heat oil in a pan. Add chopped onions and saute until it turns transparent.
Add ginger-garlic paste, green chilies, curry leaves and mix well.
Add coriander powder, red chili powder, pepper powder and cook for a minute.
Add sliced mushrooms, salt and cook covered on a medium flame for around 10 minutes.
After 10 minutes, uncover and cook on a high flame with constant stirring, till all the water has evaporated.
Sprinkle garam masala and mix well.
Mushroom pepper fry is ready. Serve hot with chapatis, naan or parathas.

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