Archives for May 2015

Malai Methi Paneer

May 31, 2015 by Suki 15 Comments

This dish is made of beautiful capsicums, methi leaves and of course paneer. For people who is not aware of paneer, it is fresh common cheese of India. Indian version of tofu . It’s very tasty. You get in many shops these days. It can be made at home as well. But it’s time consuming and also i think its same cost if we make it at home or buy at a shop.

Paneer 🙂 I don’t know who found this. But I love him/her for that. It is one of my personal favourite. As I am a vegetarian (yes, i am 😉 ) whenever I wanted to eat something special in Indian food, first thing that comes to my mind is Paneer. I have really great Friends and we used to celebrate the birthday mornings by making something special for the birthday person when we all stayed together. OMG! That used to be real fun. Miss you girls !!!! They are all non vegetarians . So when they wanted to make something on my birthday, first thing that would knock their mind is Paneer 🙂 and I will be super happy !

This dish is a rich dish with Onion, tomato and colourful bell peppers. I wanted to make it more colourful. So I used these colours. You can very well use the normal ones 🙂

5.0 from 2 reviews

MALAI METHI PANEER

Author: Suganya Hariharan

Recipe type: Dinner

Cuisine: Indian

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

Serves: 4

Ingredients

In the first pan:
Oil - 1 tbsp
Cumin/Jeera - ½ tbsp
Onions - 2 ( minced them very small)
Chillies - 2 (cut them small)
Tomatoes - 2 (chop them very small)
ginger garlic paste - ½ tbsp
Turmeric powder - 1 tsp
Garam masala - 1 tsp
Cumin powder -1 tbsp
chilli powder - 1tbsp
salt - 1½ tbsp (or as per your taste/ or add it after the gravy is ready also)
coriander powder - ½tbsp
Second pan:
Butter - 2 small cubes or 2tbsp
Green Bell pepper - 1
Red Bell Pepper - 1
Paneer cubes - 15 cubes
Dry Methi leaves (kasoori methi) - 3 tbsp
cooking cream - 1 cup
Coriander - to garnish

Instructions

Heat a pan in medium flame ,add some oil, cumin, onions, chillies and salt. Saute them till they are translucent.
Add the ginger garlic paste, tomatoes and turmeric powder. Saute them for about 2-3 minutes in medium flame and then add the garam masala, cumin powder,coriander powder and ½ cup of water. saute them in medium flame till they ooze some oil out. You will surely oil oozing out from corners. switch it off when it happens so. usually it takes 5-6mins.
Meanwhile, heat another pan in medium flame, add some butter, add the capsicums and paneer together. Crush the methi leaves and top it on this.Mix them carefully without breaking the paneer. Fry for three - five minutes.
Add the onion tomato paste that we prepared before to this pan, add ½ cup of water. Make it boil for five minutes.
Pour the cooking cream and mix gently. Let it boil. When you see oil oozing out on the top around 5-6 mintes later,switch off.

Notes

1. You don't have to fry paneer seperately for this recipe. When it gets sauted with bell peppers. The flavors of capsicum get into paneer nicely.
2. Cooking cream gives a rich flavor, so you should add it. DOn't skip it. You can use milk if you don't have cream
3. My salt level was perfect. But if you want more or less, you can adjust as per taste.
4. I wanted it to be colourful, so used green and red bell peppers. You can use any colours or just one.
5. I used dry methi leaves, i am not sure how it will taste with original ones.

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This will work with any bread / roti/ rice that you fancy 🙂

Palak Paneer, Trevti dal, Arbi roast, Parotta. curd rice, pickle – Lunch Menu

May 30, 2015 by Suki 2 Comments

Who doesn’t want this comforting meal?

I have done lot of lunch menus but never had a chance to post it till now. It is because I have to post recipes of all the menu items in the plate. But this weekend I wanted to post this so I made sure that I posted all of the recipes inside it. I rarely do a big lunch menu like this. I used to do lots of big lunch menus before. Then I had no one to have this big lunch so just left it J So if someone comes for lunch, I make sure I do a big lunch with sweet. I forgot to click the sweet here. L I made aval payasam with this but totally forgot to click the picture with it. I always loved meals when I go to restaurant, just the look of it makes me hungry. This is one of easiest lunch menus you can do at home. Takes very les time to prepare.

These are the links for each of the menu items here:

Palak Paneer, Trevti dal, Arbi roast, Parotta. curd rice, pickle – Lunch Menu

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 30 mins

Cook time: 60 mins

Total time: 1 hour 30 mins

Instructions

Pressure cook dal for trevti dal. Prepare dough for parotta. Pressure cook arbi.Keep basmati rice for trevti dal. Keep some normal rice for curd rice. ( You can use same rice for both)/
Do the cutting, slicing works for palak paneer, pickle, curd rice, dal tempering. Cut the onions for palak paneer, tomatoes for trevti dal, tomatoes for palak paneer, grate carrot mango ginger for curd rice, mangoes for pickle, paneer for palak paneer.
Mix everything for pickle and keep it ready.
Prepare dal tadka first once dal is done.
Saute onion, tomato and spinach for palak paneer. When it is sauting, mix for curd rice.
Then blend for palak paneer and boil the palak paneer.
Lastly make the parotta when you are ready for lunch.

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Seppankizhangu/Arbi Roast

May 29, 2015 by Suki 6 Comments

Perfectly roasted arbi with curry leaves and spices.

Seppankizhangu is also known as colocasia/arbi/taro root/chembu-kizhangu. I usually make it as roast, sometimes add it in yogurt curry (mor kuzhambu) and once have fried it. Everything tasted great but did not want to fry it anymore 😉 made me guilty. So, I wanted to my classic seppankizhangu roast, it taste great with any rice, rasam, sambar and 😀 I made it for one lunch for meals before two months and it tasted really good! It has some essential minerals like iron,copper, potassium, zinc. When u buy them, always buy fresh,medium sized firm ones.

I have other vegetarian side dish stir fry recipe: raw banana roast, carrot stir fry, beans masala stir fry, potato roast, cauliflower fry, bittergaurd fry, beettroot fry, eggplant fry

Seppankizhangu/Arbi Roast

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2 cups

Ingredients

Colocasia/seppankizhangu/arbi – 10
Mustard seeds – ¼ tsp
Urad dal – 1 tsp
Curry leaves - few
Sambar powder – 3 tsp
Chilli powder – ½ tsp
Turmeric – ¼ tsp
Fennel powder – ½ tsp
Garlic – 2, crushed
Rice flour – 2 tsp
Asafetida - pinch
Salt – as needed
Sugar – a pinch
Oil – 2 tbsp

Instructions

Wash arbi and pressure cook with ¾ cup of water and a tsp of turmeric powder and cook for 3 whistles or boil for 30 minutes.
Peel the skin off and cut them in circles or rounds.
Mix the arbi and add turmeric powder, rice flour, sambar powder, fennel powder, chilli powder, salt and asafetida and mix well.
Heat 1 tbsp of oil in a pan in medium heat, add mustard, after it crackles, add urad dal,and curry leaves.
Bring the heat to low, and mixed marinated arbi.
Sprinkle 1 tbsp of water, close the lid and cook for 5-7 minutes.
Turn in between to make sure it gets cooked evenly.
Add a pinch sugar and keep frying until the arbi gets roasted here and there in color. Switch off the flame.

Notes

1. Don’t pressure cook for long and make it mushy.

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Taste great with rice and sambar or rasam or milagu kuzhambu or vengaya kuzhambu or dal fry. You can have them plain as snacks

10 Garlic Based Recipes

May 27, 2015 by Suki 2 Comments

Garlic is in season always and mainly from early spring through fall. From simple baked potatoes to every recipe that we cook we need garlic, at least alternative days. You might not know it unless you start cooking and find that it is not there, you will be like the whole dish will not taste good as it should be. You will be hard-pressed to find a savory recipe that doesn’t use garlic. I pretty much add garlic to all my recipes. Let it be main dish, side dish or sauce. Do you not believe me ? if so, peel some cloves and start chopping and add it to your favorite recipe 😀 it gives great impressive superpowers. It is loaded with antioxidants that zap cancer-causing free radicals, and vitamin C and B6.

You get even the frozen peeled garlic but I personally prefer the firm plump white bulbs , I mean fresh garlic in the market :D. Also you can garlic paste. I don’t use them always, but for some of my recipes like curries I do use garlic paste. Do you know that there is even National Garlic Day. Below here are some of my favorite garlic based recipes. I add garlic to most of my recipes, but these recipes are just based on garlic so if you don’t have garlic, don’t even think of trying them. 😀

Sweet & Spicy Garlic Chicken Drumsticks

It is a great addition to our Halloween table or even for a game day. It’s loaded with garlic, sweet and heat. Spicy, crispy, sweet with ginger and garlic flavor.

Recipe is here.

Spicy Garlic Tofu in 10 minutes

Truly fancy, delicious, restaurant style, vegan dish in 10 minutes. This is a recipe which will come to your rescue when you haven’t planned a meal on a week day.

It is a great vegetarian /vegan dish for any day,especially when it takes only 10 minutes to make.

Recipe is here.

Herb & Garlic Oven Roasted Potatoes

Cheesy, Garlicky, crispy roasted potatoes hot from the oven – completes the perfect brunch!

Recipe is here.

Potato Garlic Tikka

Little potatoes are marinated in yogurt and spices, skewered and then grilled over the oven. Potatoes are an easy way to increase the nutrients and fibre in your diet. So be sure to have your potatoes.

Recipe is here.

Honey Garlic Eggplant

Fried Chinese eggplant coated in honey garlic sauce, topped with sesame seeds and served with rice. Fragrant and delicious!

Recipe is here.

Garlic Creamy Mushroom Spaghetti

Garlic soaked mushrooms tossed with fresh herbs and coated in a creamy sauce on steaming spaghetti!

Recipe is here.

Roasted Tomato Garlic Tikka

A must try to give a different flavor to your plain raita! This is a unique combo and that sautéed garlic in yogurt gives great flavor.

Recipe is here.

Onion Garlic Curry/Vengaya Pundu Kuzhambu

An authentic south Indian, tamarind based tangy curry with onions and garlic.

Recipe is here.

Garlic Okra/ Lahsuni Bhindi

This is a very easy and spicy okra recipe. You can make this in twenty minutes. It tastes great to have with rice and rasam/sambhar or Indian bread like roti or phulkas. Or with rice and some dal curry.

Recipe is here.

Spinach Garlic Curry

A simple garlic spinach curry, uniquely flavored with milk. I’ll place this right up with my most-loved comfort foods

Recipe is here.

Garlic Creamy Mushroom Spaghetti

May 26, 2015 by Suki 8 Comments

Garlic soaked mushrooms tossed with fresh herbs and coated in a creamy sauce on steaming spaghetti!

I am not a great mushroom lover. But when I just toss them with garlic and butter, I can have the whole bowl. 😀 that garlic and butter is a deadly combination to mushroom. It elevates the mushroom taste. So I add them to my quesadilla, curries, white curry, tacos, pasta, pizza and everything now.

I used spaghetti but you can use any kind of pasta you fancy. And you can also use whole wheat or any kind 🙂 it is going to be yum. And you can always use any kind of mushrooms for this. Sometimes I add wine to my sauce, it gives surely a unique taste ;). And I mostly add spinach to it. But this time, I wanted to make something quick and wanted to make something with few ingredients that is available.

You wont be able to stop yourself from this scrumptious cream mushroom pasta. The best part in this is that it is so quick and easy to make. I would say one of the best weekday dinner recipes. You can add some sauted chicken to it if you want to. The best thing about pasta is that you can create your own recipe with your favorite ingredients.

Most recipes of pasta, I add cheese to it but this was so good and creamy that I felt it is not necessary. But if you want you can add some goat cheese or parmesan cheese.

My other Mushroom recipes:Mushroom Tofu Veggie Potstickers with Chili Hoisin Ginger sauce,Mushroom peas spring onions masala, Malai Pepper Mushroom, Mushroom Pepper Mini Quesadilla, Mushroom Biryani

4.0 from 1 reviews

Garlic Creamy Mushroom Spaghetti

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Italian

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: serves 4

Ingredients

Pasta – spaghetti – 6 ounces

For Mushrooms:
Butter – 2 tbsp
Garlic – 2 cloves, minced
Mushrooms – 14 ounces, sliced
For Sauce:
Butter – 2 tbsp
Garlic – 2 cloves, minced
Milk – 1.5 cups
Olive oil – 1 tbsp
Whole wheat flour – 2 tbsp
Salt and pepper to taste

To garnish:
Cream or milk – ¼ cup
Fresh parsley – ¼ cup

Instructions

Cook the pasta according to the instructions on the package. Boil water and add the pasta with the salt needed for pasta. Then remove and run the pasta through cold water. And toss with a little oil to prevent sticking.
Take a pan in medium high heat, melt 2 tbsp of butter. Add 2 cloves of garlic and sauté it for a minute. Then add the mushrooms and sauté for 7-8 minutes until golden brown and it should be soft. Set this aside.
Add 2 tbsp of butter to the same pan in medium high heat, add the 2 cloves of garlic and sauté for a minute. Then add the flour, stir fry quickly for 30 seconds and make sure it does not get lumpy. Add the milk slowly and whisk it as you add.
Season with salt and pepper. Let the whole mixture simmer until it thickens. Add olive oil and water when needed if you think the sauce is very thick.
When you think it has got into nicely creamy texture, toss the sauce, pasta and mushrooms together.
Top it with fresh chopped parsley and some crushed pepper just before serving

Notes

You can always use any kind of pasta you fancy.

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Palak Paneer/Spinach with Indian Cheese

May 25, 2015 by Suki 6 Comments

Delicious creamy Indian spinach with cubes of cheese – takes only 30 minutes to make.

A scrumptious curry where Paneer is immersed in a thick sauce based on pureed spinach, garlic and ginger. Do you know the difference between saag paneer and palak paneer. Saag is a generic name for cooked and pureed greeny leafy vegetables like mustard greens( mainly used for saag ), fenugreek leaves, kale, spinach, mint leaves and so on. Palak means just palak, I mean spinach :D. saag will give a strong pungent flavor and some what bitter taste. Many people and many resturants confuses with palak and saag. Its hard to get saag here , so I made this palak paneer.

Spinach and cream goes really well. I add spinach,garlic and cream to my pasta and it will just change your life. You can even use-frozen spinach or fresh ones. Or you can use half fresh and half frozen. Paneer is one of my favorite recipes as I always say. It’s a treat to vegetarians when it comes to Indian food.

Get yourself naan, paratha, parotta or some basmati rice.

Other Paneer recipes: Methi malai Paneer, Paneer Makhanwala, How to make homemade paneer, Paneer Biryani, Matar Paneer, cashew paneer

Vegan note: Replace paneer with tofu, ghee/butter with oil and cream with yogurt.

Palak Paneer/Spinach with Indian Cheese

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 3 cups

Ingredients

• Cinnamon – 1 small stick
• Cardamom - 3
• Bay leaf – 1 small
• Cumin seeds/Jeera – 1 tsp
• Turmeric Powder – ¼ tsp
• Chilli powder – 1 tsp
• Onion – 1 medium, finely chopped
• Tomato – 1 medium, finely chopped
• Cilantro – 1 tbsp, chopped
• Green chillies – 5
• Garlic – 5
• Ginger – 1 inch
• Fresh spinach – 250 grams
• Paneer – 250 grams
• Cream – 3 tbsp
• Oil or ghee or unsalted butter – 2 tbsp
• Kasuri methi leaves – 1 tbsp, crushed
• Garam masala powder – ½ tsp

To garnish:
• Cilantro – 1 tsp
• Cream – 1 tsp
• Garam Masala - a pinch

Instructions

Heat the oil in a large skillet over medium heat. Add cinnamon, bay leaf, cardamom and cumin seeds. When their color changes, add the onions, garlic, ginger, chillies and sauté them until soft.
Then add the tomatoes, salt, turmeric powder and sauté until everything is well mixed and it is mushy. It takes about 5 -7 minutes
Wash the spinach, cilantro and add to it and sauté for 3-5 minutes till they shrink.
Remove the bay leaves. Transfer the mixture to a blender and pulse it few times till they are smooth but not pureed.
Add a tbsp. of butter (if vegans add oil), return the mixture to the skillet, and add the garam masala, crushed methi leaves and chilli powder and sauté well. And add the cream and water to it.
Now add the paneer and cover and simmer for 5-6 minutes till the flavors get into the paneer.
Switch off and Garnish with coriander leaves, garam masala and cream.

Notes

1. You can fry the paneer lightly on butter.

2. You can even use the frozen spinach for this recipe.

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Goes really well with peas pulao, veg fried rice, naan,paratha or parotta.

Trevti dal/ Three Lentil Dal

May 23, 2015 by Suki 17 Comments

Classic north Indian dish bursting with flavours, healthy and comforting. All in a single bowl.This is a combination of three lentils – Mung Lentils, Pigeon pea lentils and Bengal gram.

Trevti means three. So this recipe is basically with any three dal recipes. Dal can be made in different ways using different dal like Normal simple dal, dal tadka, dal fry using different dal. I really love to make dal because it is simple and very comforting food. I make sure I make them once in a week atleast. I usually make them on a weekday because it just atkes 10 minutes for me in a kitchen. I pressure cook them, meanwhile I chop some veggies for side dish. You can replace the dal with any dal you want. the idea is to make using three dal/lentils. There are different types of dal like garlic dal, 5 dal-pancharatna dal, peanut surati dal,khatti meethi dal,spinach dal and so on.

Served with some potato sukka, potato roast, rice, paratha, roti and so on.

Other Dal recipes: Chana dal paratha, Tomato dal rasam, Sambar-spicy lentil soup, Garlic dal and peanut dal.

5.0 from 2 reviews

Trevti dal/ Three Lentil Dal

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 2cups

Ingredients

Tuvar dal/pigeon pea lentils – ⅓ cup
Moong dal/split mung lentils – ⅓ cup
Chana dal/ Split Bengal gram lentils – ⅓ cup
Green chillies – 4, chopped roughly
Turmeric – 1 tsp
Salt – as needed (around 1 tbsp)
Water – 3 cups for pressure-cooking the lentils
[For tempering]
Ghee /oil – 1 tbsp
Mustard seeds– ¼ tsp
Cumin seeds – 1 tsp
Red chilli – 2, broken
Asafetida/hing – pinch
Tomato – 1, chopped finely
Red chilli powder – 1 tsp
Amchur powder – 1 tsp
Sugar – a pinch
Dry methi leaves – ½ tbsp, crushed
Coriander leaves - 1 tbsp finely chopped for garnish
Lemon – squeeze a little for garnish

Instructions

Add washed tuvar dal,moong dal and chana dal, green chillies, turmeric and little salt in the pressure cooker with water.
Pressure-cook the lentils for 8 whistles till you get a mashable smooth consistency.
When it’s pressure-cooked, open the cooker and check if the consistency is ok. If not mash it, add little water and boil for two minutes. Or leave it.
Heat ghee/oil in a pan. Ghee gives great flavors to dal but. Sometimes I use oil too. Temper it with mustard seeds and wait till it crackles. Then add cumin seeds,asafetida, red chillies till they change color. Now add chopped garlic, ginger and tomato. Sauté them till they are free from raw flavor and mushy.
Switch off the flame, add red chilli powder, amchur powder, sugar and dry methi leaves. Stir and pour the entire tempering on the dal.
Garnish with chopped coriander and squeeze lemon. Check for salt and serve this gujarati trevti dal tadka hot with steamed rice and a potato fry. You can also serve this with rotis/naan.

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Spicy Chicken Roast

May 21, 2015 by Suki 9 Comments

An Indian recipe for Chicken roast that is luscious, aromatic and packed full of flavor.

I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that. 🙂 we have thousands of recipes to try in every cuisine. 🙂 few comfort foods are the ones I try always. But these days, I am trying to even change that. 😉 Like I am trying different dal recipes every time I make. It is a famous south Indian recipe. I made this with rasam one day. It is one of the finest spicy recipes. If you are making it for the first time, try to taste as you make to adjust to your spice level. This recipe was spicy, tasty and flavorful.

3.0 from 1 reviews

Spicy Chicken Roast

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 1 kg chicken roast

Ingredients

Chicken – 1kg, Cleaned and cut into small pieces.
Oil – 3 tbsp
Mustard seeds – ½ tsp
Onions – 3,sliced
Tomatoes – 2,sliced
Green chillies - 2
Ginger – 2 tbsp, chopped finely
Garlic – 6 cloves, minced
Yogurt – 3 tbsp
Turmeric powder – 1 tsp
Chopped coriander leaves – to garnish
[to roast and grind]
Cinnamon – 1’’ stick
Cloves – 3
Cardamom – 4
Star anise -3
Fennel seeds – 2 tsp
Coriander seeds – 2 tsp
Pepper - 1 tbsp
Dry red chillies - 7
Cumin seeds – 2 tsp

Instructions

Dry roast the ingredient under "to roast & grind" in medium to low flame. Grind them and keep it aside.
Take 1 tbsp of grinded powder and just apply on the chicken and keep it aside for 10 minutes.
In a pan, heat oil and add mustard seeds. When it crackles, add grinded powder.
Now add onion, chillies and salt and sauté till golden brown. And then add ginger garlic paste and sauté for a minute.
Now add tomato and fry till its mushy. Add the turmeric and sate till it is mushy.
Now add yogurt and mix well. And add chicken, and stir well till the chicken is well blended with the spices.
Do not add water, just close and keep in low flame and let it slow boil for 25-30 minutes. Don’t add more water, it may make it rubbery. And Chicken will ooze some water already.
The chicken would have cooked well by now, mix well. See if the consistency is good for you. Or keep it open for 10 minutes and it will get roasted at the ends. (Check spice level as you add it, your spice level may differ).
Add chopped coriander leaves and switch it off.

Notes

This is a spicy curry. If you dont want it dry, leave it before 5-10 minutes to make it a curry,

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Taste great with plain rice or paratha or roti or sambar.

Ambur Mutton Biryani

May 15, 2015 by Suki 9 Comments

Ambur biryani is one of the south-Indian special biryani recipes. Ambur is a town in vellore district in Tamilnadu, India and is famous for leather. Ambur is famous for biryani. Authentic recipe is to cook the mutton in slow cooker so I first cooked the mutton in pressure cooker and then proceeded with dum process. I have heard they have more biryani shops than any other town. Seeraga samba rice, a traditional Tamilnadu variety of biryani rice is used for this authentically. That makes this biryani even tastier. The rice is parboiled, meat is cooked separately and both are cooked together on dum on a closed vessel with some weight on top of it. There are different types of biryani and different biryani from many towns. There is another famous biryani called dindugal biryani.

I posted biryani collection recipes last week with all biryani recipes and their side dish and I thought should not post biryani recipe for a while. But this recipe came out so good that I wanted to post it this week. I tried this on Sunday with chicken 65 and it came out Yum!!! I saw a video from a chef making ambur biryani from star biryani hotel, so I adapted from that and tried this recipe. I wanted to share this biryani because of its simplicity.

5.0 from 1 reviews

Ambur Mutton Biryani

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 4 cups

Ingredients

Oil – 4 tbsp
Mutton – ½ kg
Cinnamon sticks -1
Cloves – 2
Cardamom- 2
Bay leaves – 2
Star anise – 1
Fennel seeds – 1 tsp
Cumin seeds – 1 tbsp
Garlic – 5 (blended)
Ginger – 2 inch (blended)
Red chillies – 4 soaked in 1 tbsp of hot oil. And blended
Chilli powder -1 tbsp
Onion – 1.5, sliced
Tomato – 1,sliced/chopped
Curd – 5 tbsp
Mint – ½ cup,chopped
Coriander leaves – ½ cup,chopped
Lime – 2 nos
Salt – 1 tbsp
Ghee – 1.5 tbsp
Mint and coriander leaves – 1 tbsp, to garnish

For rice:
Rice – ½ kg
Salt – 2 tbsp
Cumin seeds – 1 tbsp

Instructions

Heat oil in a big vessel,add clove, cinnamon, cinnamon sticks, bay leaves,cardamom and star anise.
Now , sprinkle 1 tbsp of curd.
Add onions, garlic paste and ginger paste. Sauté till they are golden brown.
Now add the mutton, salt, tomato, remaining curd, mint and coriander leaves. Stir everything and now add the water. Close the lid and boil it under low fire.You can even pressure cook it for 6 whistles.
Meanwhile boil water and when it is boiling nicely, add rice, salt and cumin seeds to it. Boil till it is half done. Probably should take 6-8 mins.
When the mutton is cooked, top the rice to it, add ghee and coriander leaves to it. close the vessel with a lid tight and keep some weight (like stones, vessel with water) on top of it and keep on medium for 7 minutes and and low on 5 minutes. Switch off and close and keep for 10 minutes.

Notes

There will be some water left in mutton when you top the rice but its good to help the biryani get its fluffy texture and boil to perfection.

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Taste great with tomato garlic raita,cucumber carrot raita,mirch ka salan,mutton sukka

Mushroom peas spring onions masala

May 12, 2015 by Suki 9 Comments

Simple quick stir fry of Mushroom, peas and spring onions flavoured with aromatic Indian spices.

This recipe is for those days where you literally want to dump everything on the pot and return to your dent in the couch. The thought of cooking curry from scratch probably scares many of us, but it’s really easy when you know the flavor combinations of the different spices. This isn’t tricky to make at the best of times. You just need one pan and one spoon to make this and you may as well have cooked the whole meal on your one stovetop. I made this long back and drafted it, but posting it now. I cook a lot of mushroom recipes; it is one of the best vegetarian side dish curries. I know paneer is the best 😉 but when I want to have it with less fat, I just make with the mushroom with no cream, cashew or anything. I love the flavor of scallions/ green onion flavor. I love to add them to my gravies and even rice.

Other interesting North Indian curries: Roasted Bell Pepper Gravy / Shimla Mirch ka salan, Aloo Rasedar Recipe, Cauliflower Potato Peas Masala / Aloo Gobi Matar Masala ,Saag Aloo Capsicum / Spinach Potato Pepper, Malai Pepper Mushroom, Baby Corn Makhani

5.0 from 4 reviews

Mushroom peas spring onions curry

Author: suganya hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 2.5 cups

Ingredients

Mushrooms – 1.5 cup, chopped in 1 inch
Peas – 1 cup
Oil – 2 tbsp
Cumin seeds – 1 tsp
Onion – 1 cup, chopped finely
Spring onion – ½ cup, chopped
Tomato – 1 cup, chopped finely
Garlic – 4, Minced finely
Ginger – 1 inch, minced finely
Green chilly – 2, finely chopped
Turmeric – ¼ tsp
Chilly powder – 1 tbsp
Coriander powder – 2 tsp
Cumin powder – 1 tsp
Garam Masala – 1 tsp
Dry methi leaves – 2 tsp, crushed
Lime, coriander leaves and Spring onions - Garnish

Instructions

Heat oil in a large heavy bottomed non-stick skillet over medium heat, cumin seeds, and add the onions, chillies and fry until they are translucent. Then add the spring onions, ginger, garlic. Give it a stir till raw smell disappears for a minute.
Add chopped tomatoes and turmeric powder. Saute for a minute till it becomes mushy.
Now add the Mushroom, and give a good stir for 2 minute. Now add the peas and Mix well.
Now add the chilli powder,garam masala, coriander powder and cumin powder. Add 4 tbsp of water; mix well and make sure each piece is coated with the spice powder and simmer it for 7-10 minutes
Stir in the mixture a few handfuls at a time. Add crushed methi leaves to it and mix well. The mushroom and peas should be nicely cooked and have the flavors deep in it.
Garnish with coriander leaves, spring onions and squeeze in some lime.

Notes

. Be careful when adding water, it might become mushy if you add more water.

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Taste great with paratha, parotta, roti or plain rice or peas pulao or Veg fried rice.

Indian Spiced Kale chips

May 9, 2015 by Suki 16 Comments

This is an ultimate healthy snack. Crunchy, crispy and super high energy snack!

This could surely replace your potato chips. I totally love chips so wanted to make these to replace that J. Kale chips recipes was there from couple of years ago. I know many used to make it. I tried few times outside, either it was salty or over crispy that it would crush into pieces like sand. I always have my kale as salad or most recently as kale mango smoothie. Then once I tried it because I did not want to have potato chips but I had craving for chips. So, I made this with my Indian spices and it had perfect flavor. It just dissolved and exploded in your mouth. When I made the first batch, I ate the whole I made. I felt it had more flavor than potato chips that I buy in store. I made mashed potatoes on the same day so I just had mashed potato and two kale chips. Felt so good after having it! 😀 it was heavenly!

I made this long back but went on a vacation to India, so posting this now 🙂 As I type, I feel like making it again :D! Just as I type, it reminds me that i should do a post regarding my India trip! 🙂 Soonnnn!

5.0 from 2 reviews

Indian Spiced Kale chips

Author: Suganya hariharan

Recipe type: Appetizer

Cuisine: Fusion

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 1.5 cup

Ingredients

Kale – 2 bunches
Extra virgin oil – 1 tbsp
Ground cumin – ½ tsp
Chili powder – ½ tsp
Garlic powder – ½ tsp
Ground pepper – ½ tsp
Garam masala – ⅛ tsp
Salt – ½ tsp

Instructions

In a salad bowl, mix the oil, salt and spices.
Wash the kale and dry thoroughly with paper towels. After drying, pull the leaves off the center ribs and place it in the bowl.( the center ribs should be discarded)
Use your hands to massage the kale chips so that every leaf is evenly coated with the spice mixture.
Preheat the oven to 350 degrees F.
Take a baking sheet and lay the leaves out flat without overlapping.(work in batches or use 3 baking sheets).
Bake for 10 minutes until crispy.

Notes

1. The more evenly the kale leaves are coated, the better they will bake.
2. If some chips are still damp, remove the crispy ones and place the others back in the oven for 3-4 minutes more.

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Store in an air-tight container for a month and enjoy. 🙂 🙂

Chilli Kothu parotta

May 5, 2015 by Suki 16 Comments

The most banginest South Indian street food, prepared to perfection at home!

You’ve heard about parotta Right? If not I have a post on how to do parotta at home. It is an Indian layered bread. Kothu means chopped. You get readymade parotta these days in freezer section. You can use that as well. I had chilli kothu parotta only when I did my bachelors. 😀 stupid me! I never felt like tasting it. But when I tasted it, I was totally in love with that! I had it then once in a while. After coming to Canada, I made a chicken egg kothu parotta for my friends- roommates! They liked it 😀 then I started doing it frequently and it has never put me down. I use the leftovers curry and parotta, and eggs and make it real quick. Sometimes I use readymade parotta and do this. Later I started doing this veggie version of kothu parotta for me and I really loved it! Who will not love it 😉 when it has all spices, parotta and curry together in one plate?

It is a popular street food from India. I have never tasted it from streets though 😉 as my parents were very cautious that it would be bad for my health. But I have seen a lot of times how they prepare it. They make it so quick and just by seeing the way it is made; you would want to prepare it. You can always use scissors or knife to chop them into triangle pieces, but the authentic way of making it is by placing few parottas together and tearing them into small pieces. I loved making these and clicking pictures if it. I used my Shimla Mirch ka salan curry, you can use any curries like mirch ka salan, mushroom curry or malai methi paneer or for a meat recipe use pepper chicken curry,lamb curry.

5.0 from 2 reviews

Chilli Kothu parotta / Curried Shredded Indian flatbread

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 3 cups

Ingredients

Fresh Parotta – 5
Onions – 6, large thinly sliced
Tomato – 2, chopped finely
Bell pepper/ capsicum- 2, diced, I used coloured ones
Green chillies – 3, cho[[ed finely
Ginger garlic paste – 1 tbsp
Chilli powder – 1 tbsp
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Garam masala powder – ¾ tsp
Pepper powder – ½ tsp
Oil – 4 tbsp
Salt – 2 tbsp
Curry – 1 cup
[To garnish:]
Coriander leaves - 2 tbsp
Garam masala – 1 tsp
Lemon juice – 1 tbsp

Instructions

Cut parotta into pieces or just tear them into pieces as shown in pictures.
Heat oil on a medium flame, add onions, and sauté the onions for several minutes.
Once the onions start turning to golden brown, add the chillies and ginger garlic paste and cook for a few minutes.
Now add tomato, bell pepper and turmeric powder and sauté till the raw smell goes from tomato and it turns mushy.
Add chilli powder, coriander powder, garam masala, pepper powder and salt, sauté till the raw smell leaves.
Add the chopped parotta and mix well into the mixture.
Now add the curry and mix well.
The contents should be minced now, so use a sharp end of a flat spatula or a stainless steel bowl. Do remember that ends should be sharp. Use a pounding action using the end of a flat spatula and mince it.
Cook on a medium flame for 3-4 minutes and toss the contents well.
Add chopped coriander leaves, garam masala, lemon juice and mix well. Turn off flame.

Notes

1. Once the parotta has been added, cook or work quickly to finish the dish to make sure the parotta fluffy and soft.

2. You can use any curry for this recipe, to make it chicken kothu parotta, add chicken curry and egg to it it.

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Serve this plain or with raitas like carrot ginger raita or tomato garlic raita.

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Indian Spiced Kale chips

Chilli Kothu parotta

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