Posts Tagged ‘masala’

Kundri Rice

Posted: May 20, 2011 by incidentalcooksuman in Indian Food
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Everyone’s loves one pot meal and I am not an exception. I am always in search of delicious and easy one pot meal with minimal ingredients. So, recently while blog hopping, I came across this delicious tendali bhaat on Cinnamon n Chillies which I have bookmarked. Tendali (Ivy gourd) or Kundri is one of the most favorite veggie in our home which is very simple to make and have wonderful taste. I had a friend staying with us last week, she gave me this idea as well to make this delicious tendali rice. In a weeks time I have already made this twice and hence you can imagine how easy and tasty it is:

Ingredients:

  • 2  1/2 cups cooked basmati rice
  • 1/2 pound kundri/ivy gourd, slit in four pieces, length wise
  • 1 medium white onion, sliced
  • 4 green chillies, thinly sliced
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon red chilli powder
  • 1/4 teaspoon garam masala powder
  • 3 tablespoon tamarind pulp
  • 1/4 cup  peanuts
  • 2 tablespoon Channa dal, soaked in water for 30 minutes
  • 2 tablespoon olive oil plus 1/2 teaspoon

Method:

  • In a pan, heat one teaspoon of oil, add peanuts, fry them until they turn light brown. Remove from the pan to a plate, keep them aside.
  • In the same pan, heat another 2 tablespoon of oil over medium high heat, add mustard seeds. When the mustard seeds pop, add the green chillies, soaked Channa dal and sliced onions. Stir fry until onions are lightly brown.
  •  Add the turmeric powder, coriander powder, red chilli powder, garam masala powder with salt, stir.  Let it cook on medium heat for a couple of minutes.
  •  Then add the kundri/tenali/ivy gourd to the onion masala mixture. Stir and cover until the ivy gourd is cooked, but crisp.
  •  Add the tamarind pulp, stir to mix well , cover the pan and cook  until all the tamarind pulp is absorbed by the veggies.
  •  Now add the cooked basmati rice and fried peanuts to the pan and gently mix everything together.
  • Take off the heat and serve hot.

Enjoy!!

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Paneer Jalfrezi

Posted: May 4, 2011 by incidentalcooksuman in Curries, Dinner, Indian Food
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Jalfrezi dish has its origins in Bengal region of India at the time of the British Raj. The name comes indirectly from Bengali jhāl, spicy food, and Urdu parhezī, suitable for a diet.  Jalfrezi is not a dish it is a popular cooking method. It even has made into Oxford English dictionary.

Jalfrezi is a medium spiced, stir fried dish cooked with veggies, tomato-based sauce and some spices. This is also very popular dish served in every Indian restaurants back home.You can enjoy this with any kind of Indian bread or with rice.

I never cooked with paneer much, but recently I have tried Paneer Makhanwala which hubby and my son enjoyed a lot. So, again I made some fresh paneer the other day and was thinking what else can I make with this. And then hubby said do we have peppers, we can make paneer jalfrezi with this. And I always have colored peppers in my fridge, hence made this for our dinner and needless to say we loved this with some ajwain parathas. My son loved both peppers and paneer, so this is perfect for his portion of  healthy veggies and paneer is excellent source of protein. WIN…WIN… 🙂

Paneer Jalfrezi

Paneer Jalfrezi

Ingredients:

  • 2 cups paneer, cubed
  • 1/4 cup orange bell pepper, cut in big chunks
  • 1/4 cup red bell pepper, cut in big chunks
  • 1 green bell pepper, cut in big chunks
  • 1/2  red onion, cut in big chunks
  • 1 large white onion, grated or puree
  • 1/2 cup crushed tomatoes
  • 1  1/2 teaspoon chilli garlic sauce
  • 1 teaspoon tandoori masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 2 tablespoon olive oil
  • salt to taste
Paneer Jalfrezi

Paneer Jalfrezi

Method:

  • Heat oil in a pan over medium high heat, carefully add onions and cook until it slightly turns brown in color.
  • Add chilli garlic sauce, crushed tomatoes, turmeric powder, coriander powder, garam masala powder, tandoori masala and salt to taste. Cook on medium heat for about 5-6 minutes.
  • Once you see the oil separates out from the sauce, add all the peppers and onion and stir fry for 3-4 minutes.
  • Then add paneer and lightly mix everything together.
  • Serve hot with paratha or roti. Enjoy!!
Paneer Jalfrezi

Paneer Jalfrezi

Masala Shrimp

Posted: April 18, 2011 by incidentalcooksuman in Indian Food
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Masala shrimp is one of the easiest preparation of this fish I have tried recently. Also, I have never cooked this fish from the scratch, I mean starting from cleaning,  deveining and then preparing this for our dinner…impressive atleast for me. I always get the cleaned shrimp from the store but this time thought of cleaning by myself. And to my surprise it was not that hard of work to do… 🙂

Without further delay here’s goes the recipe for deliciously yummy masala shrimp.

Masala Shrimp

Masala Shrimp

Ingredients:

  • 1 pound medium shrimp, cleaned and devined
  • 3 small white onions
  • 2 tomatoes, chopped
  • 2 garlic cloves
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1 inch grated ginger
  • 1 green chilli, deveined and chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • salt to taste
  • 7-8 curry leaves
  • 1 tablespoon olive oil
  • cilantro leaves, for garnish

Method:

  • Heat oil in pan over medium high heat, add cumin seeds and mustard seeds and let it get splutter.
  • Add chopped onions followed by garlic and ginger,cook until onions are lightly brown.
  • Add tomatoes, green chillies, turmeric powder, coriander powder, garam masala powder , curry leaves and salt to taste and cook until oil separates.
  • Now add cleaned shrimp to the masala and cook for  2-3 minutes or until the shrimp turns opaque.
  • Transfer to a serving plate and sprinkle cilantro leaves on top to serve.
Masala Shrimp

Masala Shrimp

Tandoori Chicken Drumsticks

Posted: February 23, 2011 by incidentalcooksuman in Chicken Dishes, Indian Food
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Tandoori Chicken is most popular indian dish consisting of roasted chicken, yogurt and  masala. The chicken is marinated in yogurt and tandoori masala. It is traditionally cooked in tandoor but can also be prepared on barbecue grill.  Tandoor is a oven made of clay, heated to a high heat over charcoal or wood, and used in India for baking bread and roasting meat.

Since summer is still couple of months away I thought of making this inside on cast iron griddle. Also, I have used the store brought tandoori masala paste which is very easily available in grocery store in Asian/Indian aisle.You have to plan ahead if you want to make this dish because the marination require some time.

Tandoori chicken drumsticks

Tandoori chicken drumsticks

Ingredients:

  • 5 Chicken drum sticks, skinned on
  • 4 tablespoon tandoori masala paste
  • 4 tablespoon yogurt
  • 1 teaspoon turmeric powder
  • salt and pepper for seasoning

Preparation:

  • Pierce the chicken with fork to make tiny holes which will help marinade to get inside the meat. Season the chicken drumsticks with salt and pepper generously.
  • In a large shallow baking dish, mix tandoori masala/paste with yogurt, turmeric powder and 1/ teaspoon of salt.
  • Add chicken, and marinate for 3-4 hours, or overnight, refrigerated.
  • Heat cast iron griddle, brush the grill with olive oil to prevent the chicken pieces from sticking.
  • Grill chicken on each side for about 6-7 minutes or until is cooked through.
Tandoori chicken drumsticks

Tandoori chicken drumsticks

I hope you enjoy making and eating this! Yummie!

Vegetable Chop/Cutlet

Posted: September 13, 2010 by incidentalcooksuman in Baking, Indian Food
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Recipe Yields: 8-9 Vegetable Chop 

Vegetable Chop/Cutlet 

Vegetable chop is a popular snack in eastern part of India.  We would have this almost every evening during our summer stay in Kolkatta at my grandparents house. We would wait for our uncle to come home with this hot cutlets/chop in thongas (which is a bag made out of newspaper).  We would dig into his bag as soon as he came home and find things to indulge ourselves. 

Everyday something different to eat and enjoy. Good old days and memories which we still cherish and get nostalgic about. 

Vegetable Chop is a deep-fried snack with lots of veggies mashed and then coated with bread crumbs.  To make it bit more healthier I have decided to bake this instead of frying. It turned out exactly the same as in my memory and i was transported back in time. 

Vegetable Chop/Cutlet

Vegetable Chop/Cutlet

Ingredients: 

  • 1 small beet root, boiled, mashed
  • 1 small potato, boiled and mashed
  • 1 medium-sized carrots, boiled and mashed
  • 1 cup cauliflower florets, boiled and mashed
  • 1/2 cup frozen peas
  • 1 small white onions, chopped
  • 3 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 3 green chillies, devined and chopped
  • 1/4 cup slightly roasted peanuts in oil
  • 2 tablespoon raisins
  • 1 teaspoon olive oil
  • 1/4 teaspoon fresh coriander leaves, chopped
  • salt to taste

For the coating 

  • 1/2 besan/chick pea flour
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon freshly ground black pepper
  • salt to taste
  • 1 cup bread crumbs

Preparation: 

  • In a large bowl, mash all the boiled vegetable together, add salt to taste and keep it aside.
  • Heat oil in a pan, add onions followed by ginger, garlic and green chillies and cook until the onions are translucent.
  • Add turmeric powder, coriander powder, red chilli powder, garam masala powder and peas to the pan. Cook for 2-3 minutes.
  • Now add the mashed vegetables to the pan and cook for 2-3 more minutes. Turn off the gas and add peanuts and raisins to the mixture and mix altogether. Keep it aside to cool.
  • Meanwhile, prepare the coating batter by combining all of the ingredients mentioned above except the bread crumbs.
  • Now with the vegetable mixture, make elongated balls and keep it aside.
  • Line a baking sheet with parchment paper and preheat the oven to 375 deg farenheit.
  • Take the vegetable balls and dip it in the prepared batter properly and then coat each ball with bread crumbs and place on the baking sheet.
  • Repeat the above steps to complete the rest of the balls.
  • Once done, bake the vegetable chops in oven for 30-35 minutes turning once in a while. Cook until the chops are golden brown from outside.
  • Cool off and enjoy with ketchup and salads.
Vegetable Chop/Cutlet

Vegetable Chop/Cutlet

Vegetable Pulao with Tomato Curry

Posted: August 20, 2010 by incidentalcooksuman in Indian Food
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Recipe Yields: 2 Servings

Vegetable Pulao with Tomato Curry

This is very simple yet deliciously good tasting meal. I make this kind of lunch on the weekends when I am not in a mood to make elaborate lunch but want to have something fancy. My mom use to make this dinner usually on some festival night when we are full with having sweets especially on diwali night but feel to have a light meal. I serve this pulao with simple tomato curry masala and a boiled egg. Its a wholesome meal to me anytime.

Vegetable Pulao with Tomato Curry

Vegetable Pulao with Tomato Curry

For the Pulao:

  • 1  1/2 cups basmati rice, washed 3-4 times and soaked for 10-15 minutes
  • 4-5 cloves
  • 1 teaspoon cumin seeds
  • 2 dried bay leaves
  • 1 medium sized carrots, cut in cubes
  • 1/2 cup frozen green peas
  • salt to taste
  • 1 tablespoon olive oil

Preparation:

  • Heat oil in pressure cooker and add cumin seeds, cloves and let it get brown slightly and then add the bay leaves.
  • Add cubed carrots, peas and salt to taste and stir fry for 2-3 minutes.
  • Add rice and stir or mix well with the veggies and oil. Add enough water about 2 cups and close the lid and cook for 1 whistle.
  • Let the cooker cool down and then open the lid and serve.

For the Tomato curry:

  • 1 medium onion, chopped
  • 3 garlic cloves, crushed
  • 1 green chillie, de-vined and chopped
  • 1 teaspoon grated ginger
  • 1 teapoon turmeric powder
  • 1/2 cup crushed tomatoes
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala owder
  • 1/2 teaspoon red chilli powder
  • salt to taste
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds

Preparation:

  • Heat oil in a pan over medium high heat, add cumin seeds and let it get brown .
  • Add onions followed by ginger, garlic and green chillies and cook until the onions are translucent.
  • Add crushed tomatoes, turmeric powder, garam masala powder, coriander powder, red chilli powder, salt to taste and cook until the oil seperates from the masala about 4-5 minutes.
  • Add 1 cup of water to make gravy and give a boil to it.
  • Serve with vegetable pulao and enjoy this as a lunch/dinner.
Vegetable Pulao with Tomato Curry

Vegetable Pulao with Tomato Curry

Pav Bhaji

Posted: August 10, 2010 by incidentalcooksuman in Indian Food, Street Food
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Recipe Yields: 4 Servings

Pav Bhaji

Pav bhaji (also spelled as pao bhaji and pau bhaji) is very popular fast food in Mumbai. Pav in Marathi means bread (borrowed from Portuguese pão). Bhajiis means for a curry and vegetable dish. Pav bhaji consists of the bhaji (a potato-based curry) and the pav, garnished with coriander and chopped onions. It is normally served with heavy dose of butter, so it is not most healthy dish. So apart from guilt of having so much butter, this dish is amazing.

Pav Bhaji represents Mumbai on a plate, which has influences from all the people who have lived and loved the city. If you visit this beautiful city, you will see pav bhaji stalls a lot and you will hear sound of metal hitting the Iron Tava on which bhaji is cooked. It is a delight.

Pav Bhaji

Pav Bhaji

Ingredients:

  • 1 medium potato, boiled and peeled
  • 1/2 cup cauliflower florets
  • 1/2 cup green bell pepper, carrots and frozen peas
  • 1 small white onion, chopped
  • 3 garlic cloves, crushed
  • 1 1/2 teaspoon ginger, grated
  • 1/2 cup crushed tomatoes
  • 2 green chillies, chopped
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 2 tablespoon pav bhaji masala
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon oil
  • 2 tablespoon butter
  • salt to taste
  • fresh coriander leaves, chopped
  • Pav/buns for serving

Preparation:

  • Heat oil in a large skillet, add chopped onions, garlic, ginger and green chillies and cook for 2-3 minutes.
  • Add all the veggies, turmeric powder, red chilli powder, garam masala powder, coriander powder, pav bhaji masala and salt to taste and cover the pan and cook until the veggies are tender.
  • Now add crushed tomatoes, boiled potatoes and some water and again cover the pan and cook for 4-5 minutes.
  • Mash all the veggies with potatoes masher as fine as you can and add some water and cover the pan, simmer the gas and cook for 4-5 minutes more.
  • Again mash the veggie and add 1 tablespoon of butter to it and simmer the gas and cook until the oil separates from the masala.
  • You need a thick, mashed gravy with the veggies. So, you have to mash it at least 3-4 times and cook covering it with water.
  • Once the masala is done, heat another pan with butter, slit the pav horizontally and toast slightly brown.
  • Sprinkle fresh coriander leaves into the masala.
  • Serve with some chopped red onion, green chillies, lemon wedges on side and top the masala with butter and enjoy it hot.
Pav bhaji

Pav bhaji