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Mutton Sukka / Goat Curry

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MuttonSukkaRelishthebiteNameIt is a lip smacking mutton recipe with a palatable flavor of fresh peppercorns and garlic in every piece.

I am sure all meat lovers would love this recipe.  It’s been a while since I posted a non-veg recipe. There were a lot of festivals going on, so whenever I go to kitchen, I tend to make some festival snacks or sweets. I finally got some time to make some yesterday. Mutton is rich in fat and carbohydrates and is a great source of protein. I made this with chicken curry and it took me just an hour to make both. It’s that easy to make. You can even serve it as starter or even as sides. Unlike chicken and prawn, mutton or beef must be cooked first and then fried or pan fried. I always like to cook anything with pepper. It makes the whole home with the pepper aroma. It is so good. When I made them and saw it in the plate, I just complimented myself saying “Beautiful”! 😀





MuttonSukkaFinal2

I made this and chicken curry after coming home from work yesterday. It was already late. It just took an hour as I have made this many times. But it is fall here, so it was dark when I thought I can click some pictures. So I just clicked three pictures exactly. And here it is. I am really learning each day on how to click picture and I should say I am very amateur in photography. I should take up a course :D!




4.7 from 3 reviews
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Mutton Sukka / Dry Goat Curry
Author: 
Recipe type: Appetizer, Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Mutton – 200 gms
  • Turmeric powder – ½ tsp
  • Salt – to taste
    To crush:
  • Garlic – 5 pearls
  • Pepper – 5
  • Fennel seeds – ½ tsp
    To temper
  • Small onion – ¼ cup, chopped roughly
  • Curry leaves - Few
  • Green chilli – 4, slit
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Salt – little
  • Oil – 2 tsp
  • Lime juice & coriander – to Garnish
Instructions
  1. In a pressure cooker add the mutton pieces with turmeric powder, salt and water to a line below it covers the mutton. More water can make it boil more. Cook for 5 to 6 whistles in medium low flame. You can also boil it without pressure cooker for 20-30 minutes.
  2. Once mutton is cooked, keep it aside with the water.
  3. Meanwhile crush the ingredients under “to crush” using mortar and pestle or a blender. Keep it aside.
  4. In a pan, add the onions, green chillies and curry leaves. Sauté for few seconds. Then the crushed pepper garlic, red chilli powder, coriander powder and cumin powder. Sauté well.
  5. Now add the mutton pieces with water and let it get cooked till it gets dried.
  6. Drizzle some lime juice and garnish with coriander leaves. Serve with onion slices.
Notes
1. If it starts getting thicker, it will stick so stir it well or add little more at this stage.
2. Do not add more water when you boil the mutton. It may spoil the whole dish.
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Serve it as an appetizer or with rice or any kind of bread you fancy!

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Milagu Kuzhambu / Pepper Curry

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MilaguKuzhambuRelishthebiteTraditional south Indian kuzhambu – A blend of black pepper corns with other spices and ingredients.

Pepper has lots of medicinal values, its helps us when we have cold and cough. It helps in getting rid of congestion, and also helps in digestion. Curry leaves is also rich in iron. So, this curry is very healthy and tasty. After all the festival snacks and sweets, wanted some healthy and comfort food from home. Easy pepper kuzhambu, traditional spicy and flavorful kuzhambu with just whole pepper corns. It is very good for cold and is comforting to have during winter days. This just took 20 minutes for me to make. It’s good to eat with rice or idli or dosa. I had a bad cold last week, and I got bored having pepper rasam or soup. So, that is when I wanted to try this after a long tiem as it had pepper. Really, it helped me a lot to treat me from cold. I felt lots better. You will feel itt when you start having two spoons. You would feel the nose blocked to release. Great? Right!?

It has a consistency of chutney but when u mix it with rice it taste perfect. Sometimes you get bored of the usual kuzhambu, rasam and sambhar, and then you need to try this! Freshly ground pepper will enhance the flavor the any dishes. My mom used to make this for me. Those days I do not love this much. But now when I made this, I really loved it. Even when it was all finished, I took some rice and added it to the pan, tossed it and had it! Beautiful!

5.0 from 1 reviews
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Milagu Kuzhambu / Pepper Curry
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Small onions (shallots) – 10
  • Tomato - ¼ cup (chopped)
  • Garlic cloves - 5
  • Asafetida (hing)_ - 2 pinches
  • Turmeric powder – 1 /2 tsp
  • Jaggery, powdered – ½ tsp
  • Salt – to taste
  • Sesame oil – 3 tbsp
  • Tamarind – 1 small lemon size
    To roast & Grind:
  • Black Whole Pepper Corns (milagu) – 1 tbsp
  • Garlic cloves – 5
  • Urad dal – 1 tsp
  • Coriander seeds – 3 tsp
  • Cumin seeds – 1 tsp
  • Channa dal – 1tsp
  • Whole dry red chillies – 4
  • Curry leaves - 5
Instructions
  1. Soak tamarind in 1 cup of water
  2. Heat a pan and add black pepper corn, dry red chillies, urad dal, coriander seeds, channa dal, cumin seeds and sauté over very low flame to a golden brown color.
  3. Turn off the stove and add curry leaves and mix well. Let it cool completely and transfer the contents to a blender jar and blend it smooth paste.
  4. Heat the same pan with the remaining oil. Add mustard seeds, when they splutter and add asafetida.
  5. Add onions, curry leaves, garlic and Keep sautéing them for two minutes. Then add tomato and turmeric powder and and saute for 2 minutes. Transfer the ground paste and salt. Sauté them for a minute and now add the tamarind water plus extra water, the gravy should be on thicker side, so don’t add more water. Allow to boil.
  6. Once it starts boiling and the raw small leaves, add powdered jaggery and mix well. Garnish with some chopped coriander and switch off the flame.
Notes
1. If you would like have it in watery consistency, add more water.
2. If you would want it more thicker version, let it boil for few more minutes.
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Serve this with rice and papads, carrot stir fry

Or

With idli, dosai , paniyaram

MilaguKuzhambuRelishthebite2

Kara Sev / Pepper Chickpea Snack

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KarasevRelishthebiteA popular Indian festive snack made with gram flour, rice flour and a slight hint of crushed pepper. It is very easy to prepare and perfect for teatime snack. It is spicy and crunch and made with simple ingredients, just mix all ingredients, press it using murukku press and fry it. Simple, right? If you use more rice flour, Kara sev would be in a lighter side.  So, if you want a lighter shade, you can use more rice flour. Traditionally this kara sev made using kara sev ladle but I used murukku press for making this kara sev with the wide holes achu/plate.

Tomorrow is Diwali and I still did not get into the mood of Diwali. It is no fun when you are outside of India. And when people wish me “Happy Diwali”, I will be like…”Where is happiness for Diwali when you get to stay outside India and In India , they get holidays  🙂 and I get to go to work. :(. No excitement! I say”.  True? Right! I tried making it an happening event by making some sweets and snacks, but it could not even stand near to India’s fun! 😀  I am planning to just go to work and later go for Dinner. Sometimes you need some rest from kitchen as well 😉 even though you love to cook 😉

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Kara Sev
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 cups
 
Ingredients
  • Rice flour – 1 cups
  • Besan (Benjal Gram Flour) – 2 cup
  • Red Chilli Powder - 2tsp
  • Pepper powder – 1 tbsp (coarsely grounded/ crushed)
  • Asafetida – 2 pinches
  • Ajwain – 1 tsp
  • Melted Butter – 2 tbsp
  • Hot oil – 2 tbsp
  • Salt – To taste
  • Oil – For Deep Frying
Instructions
  1. Heat oil for deep-frying in a pan.
  2. In a wide bowl, add all the ingredients. Add water little by little to form soft stiff dough.
    ]
  3. Fix the Kara sev achu (mould) into the murukku press. Add a portion of dough in the murukku press and close it.
  4. When the oil is hot, in medium high heat, make a round layer in hot oil. Do not add more layers to form even cooking.{br]
  5. When it turns into crispy golden brown color on one side and cook till the bubble ceases. Drain it in tissue paper, cool down completely and store in airtight container.
Notes
Make sure you fry them in hot oil. If you make it in low flame, the pakodas will drink up lot of oil.
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KarasevRelishthebite2

Rava Ladoo / Semolina Sweet

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ravaladoo-8nameSimple exotic dessert made with semolina and cashew nuts. Great five-ingredient recipe for last minute preparation.

The entire process of making rava ladoo took me no longer than 20 minutes. These rava ladoos are a traditional sweet that is also made during many festivals like Diwali, ganesh Chaturthi, weddings or small pujas at home. It makes an excellent gift during festival season or a light dessert. It is a delicious soft and sweet balls. This can be prepared without any difficulties. There are various versions followed to prepare this ladoo. Some like to add milk and some like to add ghee/clarified butter. Only thing is if you add milk, it reduces its shell life. Some like to add coconut but I like it with no coconut. Its not that I don’t like coconut, I love coconut 😀 I have two desserts with just coconut. But I mad ethis for Diwali, so we start celebrating Diwali atleast a week before. So, I made them in the weekend and can have till Diwali. 😀 what a plan 😀 To know more about Diwali, you can visit my “Spicy murukku” post.

5.0 from 1 reviews
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Rava Ladoo / Semolina Sweet
Author: 
Recipe type: Dessert
Cuisine: Indian
Cook time: 
Total time: 
Serves: 13
 
Ingredients
  • Rava – 1 cup
  • Sugar – ¾ cup
  • Meted ghee – ¼ cup
  • Cashew nuts – 8-9
  • Cardamom powder – a pinch
  • Milk - 1 tbsp
Instructions
  1. In a pan, add 1 tsp of ghee and roast the cashews and keep it aside.
  2. In the same pan, roast the rava in medium flame for 5 to 10 minutes. Do not get it burnt or change it colour. Don’t move away .
  3. My rava was very soft, so I did not grind. But grind them if not after cooling it down.
  4. Take a wide bowl, Add sugar and cardamom powder to the mixture. Add the melted ghee and cashews to rava sugar mixture.[br
  5. Mix well and start making round balls. Sprinkle milk as u make it, if you find it hard to form balls.
Notes
1. Do not roast rava on high flame as it will get burnt easily.

2. If you want to make it with less ghee, ad dhalf of ghe and half of milk.

3. You can fry raisins with cashews and add them
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Store in an airtight container for 4-5 days in room temperature.

ravaladoo-7name

Spicy Curry Leaves Murukku

by 4 Comments

MurukkuNameCrispy curry leaves flavoured murukku/chakli – A perfect snack to have while sipping a cup of hot chai.

A crispy, crunchy, mouth melting murukku made with chickpea flour and spices. Of all the murukku recipes that I make, this spicy curry leaves murukku is the most loved by all when I make them for Deepavali. I already have a murukku press, but it was not that good 🙂 and one of my friend gave me new one last week 🙂 I was so eager to make it with that 😀

Murukku-3-2

I miss India more when I think about diwali or any festival for that matter. I used to enjoy the whole month when I was a kid 🙂 I don’t burst much crackers 😀 I was scared :D, but my mom used to make sweets and snacks the whole month. I used to help her a lot 😀 by eating them. ;). I used to give true comments of what she makes, so she used to give it to me first always 😉 and I always love snacks. 😀 My mom would take me and my sister to shopping J for diwali J. She used to get us special dresses, matching ornaments and we finish the day by going to dinner and coming back home. I loved it! Those days that dresses means a lot to us. Now, I buy my dress whenever I want. It’s no more special even on my birthday. That was the real fun birthdays or any occasions. Diwali night we used to clean home and some renovate homes too. We used to exchange gifts 😉 that’s the best part I say 😀

5.0 from 1 reviews
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Spicy Curry Leaves Murukku
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
Ingredients
  • Rice flour – 2 cups
  • Besan (Benjal Gram Flour) - 1cup
  • Red Chilli Powder - 2tsp
  • Pepper powder – ½ tsp
  • Asafetida – 2 pinches
  • Sesame seeds – 1 tsp
  • Melted Butter – 2 tbsp
  • Hot oil – 2 tbsp
  • Salt – To taste
  • Oil – For Deep Frying
    To grind:
  • Curry Leaves - 15
  • Red chilli - 4
  • Garlic - 3
  • Ginger - 1 inch
Instructions
  1. Blend everything under to grind. And keep aside.
  2. Heat oil for deep-frying in a pan.
  3. In a wide bowl, add all the ingredients and add the blended mixture. Add water little by little to form soft stiff dough.
  4. Fix the murukku achu (mould) into the murukku press. Add a portion of dough in the murukku press and close it. Press it and make a circular shape. I always grease some laddles and make murukku first in that then drop them in oil. This will help to make nice shaped ones.
  5. When the oil is hot, in medium high heat, drop the shaped murukku. Do not crowd the pan, it will make the oil temperature go down.
  6. When it turns into crispy golden brown color on one side and also when bubbles ceases, flip this carefully using the ladle to other side and cook till the bubble ceases. Drain it in tissue paper, cool down completely and store in airtight container.
Notes
1. Make sure you fry them in hot oil. If you make it in low flame, the murukkus will drink up lot of oil.
2. Always grease some laddles and make murukku first in that then drop them in oil. This will help to make nice shaped ones.
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MurukkuName2

Ribbon Pakoda (Nada Thenkuzhal)

by 2 Comments

Ribbonpakoda-8nameChickpea flour spirals for non-stop munching.

It is an easy, addictive spicy and flavorful snack. Diwali is round the corner and I wanted to start making some snacks and sweets. I had a big list to make. Thought of making the savories on one day and sweets on another. I am not sure how many I am going to post here. But wanted to start posting with this one as I got some request for this. And one of my personal favorite. These are made especially during diwali days. It is also a perfect teatime snack. Many add garlic in this recipe but this time I made it with no garlic 😉 and I like it this way.

Diwali or deepavali is known as festival of lights 🙂 and is usually around autumn every year. The festival preparations usually extend over more than 5 days. And the main diwali night coincides with the darkest new moon light, karthiga. It is believed that on this day Rama returned to his people after 14 years of exile during which he fought and won a battle against the demons and the demon king, Ravana. People celebrate this day by lighting candles for his victory over evil (darkness). Some link it with the celebration of Lakshmi, the goddess of wealth and prosperity. The five day festival begins on the day lakhmi was born during the war between the forces of good and forces of evil. That’s a lot of information 😀 lets go to the fun part! Recipe time :)!

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Ribbon Pakoda (Nada Thenkuzhal)
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 cups
 
Ingredients
  • Rice flour – 2 cups
  • Besan (Benjal Gram Flour) - 1cup
  • Red Chilli Powder - 2tsp
  • Pepper powder – ½ tsp
  • Asafetida – 2 pinches
  • Sesame seeds – 1 tsp
  • Melted Butter – 2 tbsp
  • Hot oil – 2 tbsp
  • Salt – To taste
  • Oil – For Deep Frying
Instructions
  1. Heat oil for deep-frying in a pan.
  2. In a wide bowl, add all the ingredients. Add water little by little to form soft stiff dough.
  3. Fix the ribbon pakoda achu (mould) into the murukku press. Add a portion of dough in the murukku press and close it.

  4. When the oil is hot, in medium high heat, make a round layer in hot oil. Do not add more layers to form even cooking.br]
  5. When it turns into crispy golden brown color on one side and also when bubbles ceases, flip this carefully using the ladle to other side and cook till the bubble ceases. Drain it in tissue paper, cool down completely and store in airtight container.
Notes
Make sure you fry them in hot oil. If you make it in low flame, the pakodas will drink up lot of oil.
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Store in an airtight container and use for two weeks. 

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Malai Pepper Mushroom

by 5 Comments

Malai Capsicum Mushroom-name

Roasted peppers and mushroom pieces simmered in rich and creamy gravy, with a subdued amount of spice.

I have never had a glimpse of this recipe nor tasted it anywhere. I just made this yesterday in my kitchen with whatever I had but it came out so well that I wanted to share it with you right away. I made this with simple rotis for dinner and I am sure it tastes great with even rice. I always like to experiment with gravies when I am having it with rotis, because I know that I can have anything with rotis 😉 mostly. But rice.. Na na na..NO. Everything does not taste the best with rice. I will have it if I have no choice. Food is always FOOD. I am learning and making sure I don’t waste food. I guess I am growing..Getting my sense.. 😀 Getting matured! 😀 Ok don’t imagine me to be too bad, I don’t havoc loads of food before but once in a while, I get up from the table without finishing the plate. Now NO 🙂 isn’t that a good habit? 😉

Replace the butter with oil

& replace cream& milk with coconut milk to make the recipe vegan!

Malai Capsicum Mushroom-15

 We had a really nice weather yesterday. In October around 29°C in Montreal is just rare, luckily we got one, it’s usually cold around this time. So came from work, I made this 40 minutes. It was quick and easy to make, clicked pictures and went for walk to the beautiful Mount Royal and relaxed myself. And when I entered back home, the whole house had this beautiful aroma from capsicum and I loved it.

Malai Capsicum Mushroom

I usually have a soft spot for spicy foods, actually it’s hard for me to devour if the food is even little bland. But this one is not spicy at all and also tasty. Due to the presence of cream, onions and cashews, it is not spicy. You could see a tint of brown shade because of the onion I used. You can use yellow onion if you have one and also I need to say the different color peppers made the gravy even more appetizing.

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Malai Pepper Mushroom
Author: 
Recipe type: Side dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bell Pepper – 5 small , 2 cups, diced
  • Mushroom – ½ cup, chopped
  • Cream – ¼ cup
  • Milk – ½ cup
  • Garam Masala – ½ tsp
  • Butter – 1 tbsp
  • Kasoori methi (dry methi leaves) – 2 pinches
  • Sugar – 1 tsp
  • Salt – 1tsp


    To sauté & grind:

  • Onion – 1
  • Cashews – 8
  • Green Chilli – 5
  • Ginger – 1 small piece
  • Cardamom – 1
  • Garlic – 4
  • Poppy seeds – 1tsp
Instructions
  1. Soak 1 tsp of poppy seeds in a tablespoon of water. Keep it aside.
  2. In a kadai, heat butter, add cardamom, onion, green chili, ginger and garlic, Fry until onions are transparent. Cool down and add cashews.

  3. Blend it with the soaked poppy seeds (with water) and make a smooth paste. Do not add more water.
    ["https://www.relishthebite.com/wp-content/uploads/2014/10/malaicapsicum2.jpg"]
  4. Heat butter in a pan or kadai. Add the diced capsicum, mushroom and dry methi leaves. Keep sautéing for two minutes, till it becomes little soft.
  5. Now add the blended paste to it. Keep frying the masalas for a minute or two till the raw smell goes off without changing color.
  6. Then add 1 cup of milk, salt needed and ½ cup of water. Simmer for 5 minutes till it gets thick.
  7. Add the cream and simmer for some more minutes.
  8. Add 1 tsp of sugar and simmer for a minute and switch off.
  9. Garnish with coriander leaves.
Notes
1. After adding cream or milk, never put the flame to high.
2. Do not skip the cashews, it’s a binding agent.
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Malai Capsicum Mushroom-14

Carrot Stir Fry / Carrot Poriyal

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carrot poriyal-2-2NameSteamed carrots is seasoned with mustard seeds, urad dal and curry leaves and finally garnished with fresh coconut in this classic south Indian stir fry.

Today I wanted to post a comfort food from my home. You can make this in few minutes. This stir fry is healthy and goes well with plain rice or any gravy. I always prefer individual veggies stir fry than the combination of few veggies.  I love carrots and this stir-fry is my favorite, I even like to eat this with plain rice or sometimes add plain rice it and enjoy as carrot rice. You can very well combine with beans and make it as carrot beans stir fry. I do that when I have only few portions of each veggie in the refrigerator. I mix all the veggies like beans, carrot and peas and make a stir fry using everything.

I have been thinking of posting this recipe for a long time, then thought it’s too simple to post. But now I thought it can surely help beginners or bachelors. You can substitute this with any veggie you fancy and make this same stir-fry. You can even use frozen veggies, then you have to just 1 tbsp. of water, add the coconut and switch off. There is no need of boiling and the whole recipe just takes 5 minutes to do. It tastes best with rasam, dal or sambhar. You can also have this with roti or just with plain rice.

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Carrot Stir Fry / Carrot Poriyal
Author: 
Recipe type: Side dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mustard seeds – ½ tsp.
  • Urad dal – 1 tsp
  • Asafetida – ¼ tsp
  • Onions – 1 small / ½ cup, chopped
  • Green chilli – 1, chopped
  • Curry leaves – 1 spring
  • Carrots – 2 cups, chopped
  • Turmeric powder – ¼ tsp
  • Sambhar powder – ½ tbsp
  • Salt – to taste
  • Fresh coconut – 1 tbsp
  • Coriander – 1tbsp, chopped
  • Oil - ½ tbsp
  • Coconut oil – 1 tsp
Instructions
  1. Heat oil in a pan, add mustard seeds, urad dal and let it splutter. Add curry leaves and fry for a min. Now add chopped onions and green chillies and salt and sauté well till onions gets slightly browned.
  2. Now add the chopped carrots, sauté for a minute. Add the turmeric powder and sambhar powder. Mix it well. Add water till it is almost covered. Close the lid and let it turn soft and raw smell leaves.
  3. Once all the water gets evaporated, add dry coconut and chopped coriander and give a quick stir fry. Finish off by adding 1 tsp of coconut oil and switch off.
Notes
1. You can mix few more veggies to the same recipe and use it.
2. You can substitute this with any veggie you fancy and make this same stir-fry.
3. You can use 1 tsp of coconut oil to garnish. It gives extra flavor.
4. You can use frozen veggies also, then you have to just 1 tbsp of water, add the coconut and switch off.
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Baby Corn Makhani

by 5 Comments

BabycornMakhani-nameCrunchy baby corn in creamy makhani gravy.

Baby Corn Makhani is a great side dish for rotis and mild pulao or jeera rice. Baby corn is a wonderful crunchy vegetable and easily gets blended with any masala. I usually make baby corn Manchurian or baby corn fry. But this time I wanted to make baby corn gravy with no frying.  Makhani gravy is usally made up of pureed tomatoes, ginger, garlic, red chilli powder and cream.

I made this with a simple roti, jeera rice and cucumber raita. Generally, baby corn is cooked or par boiled before using in any dish. But I used a can one, eve n otherwise I just wash and cook it without boiling. That crunchy texture gives great taste to the dish. If you prefer your baby corn more cooked and softer, I’d recommend cooking it in a pot of boiling water until soft before adding to the gravy.

I usually love baby corn in my pizza. And baby corn is a good source of folate or folic acid. It is rich in proteins, vitamins and iron. I used to make baby corn capsicum masala or baby corn peas masala. But after doing my paneer makhanwala, I got inspired and did this recipe.

You can always taste the ingredients a bit if you don’t have that specific ingredient at home. You can do this recipe with tofu,chicken,potato instead of baby corn. Never be afraid to try new flavors in your cooking. I always believe in that.

Vegan Note: Avoid cream and butter. 🙂 we have cashew paste inside already.

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Baby Corn Makhani
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the gravy:
  • Onion - 1 Chopped
  • Tomato - 2 Chopped
  • Garlic - 5 Chopped
  • Ginger - ½ inch Chopped
  • Cinnamon - 1
  • Cardomon - 2 whole
  • Cashews - 7 whole
  • Almond - 7 whole
  • Jeera - 1 Tbsp
  • Salt - As needed
  • Water - 2 cups

    [other]
  • Unsalted Butter - 2 Tbsp
  • Baby corn – 10 , slit.
  • Chilli Powder - 1 Tbsp
  • Green Chilli - 1 Slit
  • Kasturi Methi - 1 tbsp
  • Garam Masala Powder - 1 tsp
  • Sugar - ½ tsp
  • Water - 1½ cups
  • Cream - 1 tbsp

    [Garnish]
  • Coriander - 1 tbsp, chopped finely
  • Cream - 1 Tbsp
  • Salt - As needed
Instructions
  1. Mix the chopped onions, tomatoes, cashews, almonds, garlic, ginger, cinnamon, cardomon, jeera, salt and water in a pan.
  2. Cook for about 15- 20 minutes on a medium flame till everything gets cooked. Allow this to cool.
  3. Then add everything in a blender. Blend them into a smooth paste with not even small pieces of cashews on it.
  4. Heat butter in the same pan.
  5. Add the jeera, blended makhani paste and stir well.
  6. Add chilli powder. (If you want rich color, you can add kashmiri chilli powder. I used normal one)
  7. Stir well &sauté the masala on a medium flame till the butter ooze out. It has to be sautéed really well till butter ooze out.
  8. Add washed baby corn, methi leaves, chilli powder,cream,water and boil for ten minutes.
  9. Switch off the flame. Garnish with coriander, ginger and cream.
Notes
1. You can use julienne ginger to garnish as well.
2. Close the lid when you add baby corn and water at the end as it will splash out some gravy outside as it boils.
3. You can also fry baby corn in butter/oil before you add them.
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 BabycornMakhani-name2

Pavakkai Fry/ Bitter Gourd Stir Fry

by 7 Comments

Pavakkai-name1Healthy & Tasty Bitter Gourd stir fry made with few ingredients.

Bitter gourd is one of the healthy veggie that most kids fend off because of it bitterness. But by the method I prepare, you will not taste the bitterness at all. Even I started to have this veggie after going to college. But now this is one of favorite vegetable. It is really good for health and has natural power to kill worms and germs present in the stomach and intestine. It is very good for diabetic patient’s .People having a low sugar level should try to avoid this veggie.

We can also make stuffed bitter gourd. To be frank, somehow I did not like that much. We can make deep fry this veggie which is really tasty too, but I wanted to use lesser oil and stir fry so it’s healthier and also saves time. It goes well with any rice.

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Pavakkai Fry/ Bitter Gourd Stir Fry
Author: 
Recipe type: Side dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bitter gourd - 2 cups, thinly sliced into circles
  • Salt - 1 tbsp for marination
  • Curd - ½ cup
  • Turmeric powder - 2 tsp
  • Onion - ½ cup, thinly sliced
  • Sambhar powder - 1 tbsp
  • Chilli Powder - 1 tbsp
  • Oil - 2 tbsp
  • Mustard seeds - ¾ tbsp
  • Cumin seeds (Jeera) - 1 tsp
  • Urad dal - 2 tsp
  • Curry leaves - 5
  • Sugar - 1 tsp
Instructions
  1. Wash bitter gourd and thinly slice them into circles. Discard any seeds. Soak the bitter gourd in curd, turmeric and 1 tbsp of salt for 20 minutes.
  2. Heat 1 tbsp of oil in a pan, add mustard, after it crackles, add urad dal and jeera. Add sliced onion and fry till golden brown, make sure not to burn the onion.
  3. Take the bitter gourd squeezed out from curd mixture.
  4. Add the bitter gourd to the pan which has the onion frying. Add sambhar powder, chilli powder, and little more salt, mix well and keep the flame in medium. Sprinkle 1 tbsp of water and cook for 5 minutes.
  5. Add 1 tbsp of oil and 1 tsp of sugar and keep frying until the bitter gourd turns into nice deep brown in color. Switch off the flame.
Notes
1. Adding sugar makes it caramelize and turns it crispy.
2. Sour curd and turmeric takes out the bitterness.
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Serve with rice and rasam or dal fry.

 

Pavakkai-name2

Rasgulla

by 2 Comments

Rasgullafinal-2nameOne of the most popular Indian sweet made of homemade cottage cheese. These cottage cheese dumplings are fluffy and spongy, soaked in sugar syrup. With every bite you would have the sugar syrup oozing into your mouth.

“Ras” means juice and “gulla” means “round” or “ball”, describing round cheese balls soaked in soft juicy sugar. If you are not sure what Rasgullas are, then let me tell you, they are Cheeseeeee 😀 balls. For others who knows what is rasgulla, do you need any more introduction ? 😉 I don’t think so. It is originated in Orissa and was introduced to Bengal by a sweet seller (that’s the story I heard and I believe it J). Rasgullas were sold in small clay pots to keep them cooler but they don’t do it anymore as we have refrigerators everywhere. But still if you go to smaller towns in India, you would see that. I don’t remember my mom making them at home so I always believed that it was a tedious process. But the list of sweets she used to make when I come from school each day.. Uhhh!! I can never make them so quick and nice! But after making these Rasgullas at home, I always prefer them doing at home now. You need very few ingredients to make Rasgulla, but it takes some time to make it. It’s more preparation time than cooking time.

Some get frustrated because their Rasgullas break. Don’t worry, do not make it big in size, it will make it hard and not spongy. This was my second time trying  Rasgullas, it did not let me down both times. So , you can also do it 😀 Confidence :D.I always make Rasmalai (another popular Indian dessert). That is my favorite. So I made Rasmalai, homemade paneer and Rasgullas on the same day as they all involve same process except the final steps.

Indians are known all over the world for their spicy food 😉 and sweets. And if you have visited India, you would be amazed to see the variety of sweets at a local sweet shop. You have so many sweets and snacks available all over the places. So, when I came here, I missed that snacks and sweets. Actually snacks more 😉 we have lots of desserts in Montreal 🙂 Montreal is known for their French cakes 😀 I should say!

Rasgullafinal-3

The secret to make spongy Rasgullas is in the kneading of the cheese. It has to be kneaded really well until it is smooth and has a slightly “oil” feel. Diwali is around the corner. And it is Navrathri season. You should make them even if it is a normal day 😉 It will make the day special! 😀

5.0 from 1 reviews
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RASGULLA
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • Ingredients:
  • For Paneer:
  • Milk – 6 cups
  • Lemon Juice – 1⁄4 cup
  • Sugar – 1 cup
  • Ice cubes – 6
  • For sugar syrup:
  • Sugar – 1 cup
  • Water – 6 cups
  • Cardomon - 2
Instructions
  1. For Paneer:
  2. Mix lemon juice in half a cup of warm water and keep aside.
  3. Add 5 cups milk to a large pan over medium high heat. Constantly stir the milk at regular intervals to make sure the milk does not stick to the bottom.
  4. When it is boiling nicely, add the lemon juice/water mixture to the boiling milk. The milk will curdle in about a minute and most of the milk protein coagulates into lumps leaving very thin, slight cloudy water behind. When the water is clear, stop curdling by adding ice.
  5. Drain out the liquid using a muslin cloth or any clean thin cloth. Guess what you have in the cloth? Its cottage cheese! Squeeze out the excess water and hang the cloth with paneer for about 30-40minutes.
  6. Now rub the cloth that contains the paneer with another cloth. This removes the remaining water and helps us form the dough. Now remove the paneer from the cloth, knead it and make smooth small balls. Press them to resemble a bulging nugget.

    For sugar Syrup:
  7. Boil 6 cups of water in a large bottom pot and add one cup of sugar to it. Once the sugar dissolves, take one cup from it in a separate vessel and keep it aside.
  8. Now add the paneer balls in the boiling water. Cover and cook for about 7 minutes.
  9. Take the paneer balls and add to the sugar syrup that you kept aside before.
  10. Let the water boil and reach a one thread consistency, or little thicker consitency. Thats the syrup!
  11. After ten minutes, squeeze it lightly, remove the water and add them to the syrup.
  12. Garnish with sliced almonds/pistachios.
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 Rasgullafinal

Ginger Rice

by 5 Comments

gingerricenameGinger rice is quick and aromatic, cooked with ginger, cumin and onion.

This recipe is very simple & humble. It goes well with any north Indian curries or gongara curry. Even it taste great with asian gravies. Ginger rice is a relatively easy dish to prepare. I have cooked the rice in a kadai/pan, but you can also cook in pressure cooker. Ginger has lot of healthy benefits so its good to have ginger rice once in while! Trust me, it does not give a strong ginger flavor. It gives the right taste.

5.0 from 1 reviews
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GINGER RICE
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Basmati rice – 2 cups
  • Ginger – 2 inch
  • Garlic – 2, whole
  • Ghee – 2 tbsp
  • Cumin.jeera – 2 tsp
  • Cardomom – 2
  • Bay leaf – 1
  • Onion – 1, sliced
  • Cashews – 3, chopped - garnish
  • Green chillies – 2, slit
  • Mint – ¼ cup chopped car
  • Water – 4 cups
  • Coriander leaves – Garnish
  • Salt – as required
Instructions
  1. Soak the basmati rice in water for 20 minutes. Drain the rice and keep aside.
  2. Grind the ginger and garlic together, add one cup of water and blend again. Drain the ginger and save the juice. Keep it aside.
  3. Heat a pan, and add oil or ghee.
    ]
  4. On a low or medium flame when the oil becomes hot, add the cumin, bay leaf and cardamom.
  5. Let the cumin get browned, now add the onions and fry till they are golden brown.
  6. Add the mint, cashews, salt and green chillies. Sauté for a minute.
  7. Add the ginger juice, boil for a minute. Now add the rice and stir well. Taste the water for salt. And add salt if needed now.
  8. Close the lid and cook the rice. The way I cook the rice is I cook the rice in medium flame for ten minutes, and low flame for ten minutes, and switch off.
  9. Garnish with coriander leaves.
Notes
You can use cinnamon, cloves or mace/javitri when you add cardomom.
The rice or water gets the nice light brown color because of the caramelized onions.
Adjust the water quantity according to the quality of your rice.
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Taste great with any gravies. (paneer makhanwala, malai methi paneer)

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