Spicy yogurt curry

Spicy creamy yogurt curry (dahi ki subzi) is my go-to-food for when I am running short of fresh veggies at home. This curry tastes amazing with roti, paratha, rice and naan! People often have trouble avoiding curdling of yogurt in curries. With the tips and tricks shared in the video, this will become a child’s play!

Ingredients:

Yogurt/dahi (Thick, preferrably not sour) 1 cup

Kalonji/Nigella seeds 1/4 tsp

Jeera/Cumin seeds 1 tsp

Methi dana/ Fenugreek seeds 1/4 tsp

Mustard seeds ( 1/2 tsp)

Coriander seeds 1 tsp

Whole red chili (2)

Salt (as per taste)

Red chili powder ( 1/3 tsp)

Turmeric powder ( 1/2 tsp)

Kashmiri red chili powder (3/4 tsp)

Oil ( 2 tbsp)

Onions (2 medium sized)(chopped coarsely)

Adrak paste/Ginger paste ( 2 tsp)

Fresh coriander leaves (for garnishing)

Sounf/ fennel seeds 1 tsp (optional)

Method:

1. Set a nonsitck pan to heat at medium.

2. Dry roast coriander seeds, fenugreek seeds, nigella seeds, mustard seeds, and

cumin seeds.

3. Transfer roasted seeds to a plate and allow to cool. Pound coarsely.

4. Add two tbsp oil to the warm pan. Once warm, add whole chillies broken into two and saute for a few seconds.

5. Add chopped onions and saute until light pink.

6. Add ginger paste. Mix with onions and saute until onions turn dark pink.

7. Add turmeric powder, red chilli powder, salt, and kashmiri red chilli powder.

8. Saute spices for a few seconds. Mix-in the pounded spic mix. Switch off the heat.

9. Allow to cool for 2-3 minutes.

10. Stir in yogurt and mix gently. Add chopped coriander leaves and mix.

11. Cover with lid and allow to stand for 10 minutes.

12. Serve warm with roti, rice, naan, or paratha.

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Watermelon rind sweet and spicy chutney

Ingredients

Watermelon rind (grated) 275 g

Oil  1 1/2 tbsp

Cumin seeds 1/2 tsp

Whole red chillis (split in two)  (3 or as per taste)

Kashmiri red chili powder  3/4 tsp

Ginger garlic paste  2tbsp

Salt 1/2 tsp

Water 3/4 cup

Method

1. Set a non-stick pan to heat at medium
2. Add oil and let it warm up.
3. Add cumin seeds and allow to crackle. Reduce heat to low
4. Add split whole red chillis and fry for a few minutes
5. Add kashmiri red chili powder and fry few seconds
6. Add ginger garlic paste and fry
7. Add grated watermelon rind, water and salt. Cook at low-medium heat
8. Cover with a lid and cook. Keep stirring after every half a minute
9.  After 20 minutes add sugar. Cook with out lid
10. Keep tossing after every few seconds till it starts oozing out oil
11. Switch off heat, and remove pan from the gas stove
12. Let cool on the kitchen shelf. WATERMELON RIND CHUTNEY IS READY!
    

    
13. Transfer chutney to an air-tight container and refrigerate
14. Enjoy with roti, paratha, poori, kachori, bread, or any namkeen

NOTES

1. You may leave some pulp of watermelon on to the rind in case you are preparing chutney right after cutting the watermelon
2.  The green portion of the rind has to be peeled off 
   

   

   3. Do not make chutney in ghee/butter

   4. Ginger garlic paste has to be roasted very little..no browning

5. The chutney will stay good in the refrigerator for 2-3 weeks

6. I have not added any souring agent to make the chutney sweet and spicy.

For sweet and sour chutney you may add a souring agent (I personally do not like the souring agent in this chutney. I find it tastes best as sweet and spicy chutney)

 

 

Panori : Anti-gravity cooking

Ingredients:

Whole/Split Mung beans (also called dal) 250 g / 1 1/4 cup US measuring cup

Ginger ( 11/2 inch long piece)

Garlic (4-5 thick pods)

Green Chili (2)

Salt (as required) ( I would use 1 1/4 tsp salt for this quantity)

Water (as required for blending) ( i used 1 1/2 tbsp water for blending)

Hing/asafoetida (a pinch, optional)

For serving:

Desi ghee/clarified butter (optional)

Sauce/ pickle/spicy powder of your choice (optional)

Toppings for panori pizza (onion, tomatoes, mushroom, paneer, baby corn, corn , pineapple) (optional)

Method:

1. Soak mung beans in enough water for 7-8 hours

2. Drain away excess water from soaked beans

3. Blend beans with ginger, garlic and green chilis to form a thick paste/batter

4. Allow the batter to rest for a few hours (optional)

5. Set a pan with 3 cups of water to heat at high. Use the biggest burner of your gas stove.

6. Allow water to come to a complete boil.

7. Add salt to the batter and mix well.

8. Spread 2 heaped tbsp of batter on the back side of a heat resistant dry plate/tray/thali

9. Set this plate on the pan in such a way that the batter is directly facing steam.

10. Steam for 7 minutes.

11. Check for doneness by inserting a knife in to the steamed batter which is now called ‘panori’. If knife comes out clean means panori is ready.

12. Cut in to pieces. Spread little desi ghee over the ‘panori’ for that extra delicate taste! Serve hot!

13. Make panori pizza by spreading your favorite sauce and toppings over panori. Serve hot!

Notes:

1. Use as little water as possible to make the paste

2. Use a cylindrical vessel to steam panori (Very important)

3. The paste should be neither very fine nor coarse

4.  Use a dry heat resistant plate to steam panori. I used a steel plate

Masaledaar Kala Chana Curry/ Black chickpeas

Hindi Video

 English video

Kala chana is a variant of chickpeas and is widely used in the Indian cuisine. Its high protein content makes it very desirable, especially to those wishing to lose weight. Its soup is very healthy and is recommended for quick energy. This can be made either dry or as a curry.

Ingredients:

Kala Chana/Black chickpeas (1 cup)

Split Bengal Gram (1 1/2 tbsp)

Water ( As required)

Oil (2 tbsp)

Desi Ghee (1 tsp)

Bay Leaves ( small 2)

Cumin Seeds (2 tsp)

Turmeric Powder (1/3 tsp)

Coriander Powder (3/4 tsp)

Red Chili Powder ( 1/3 tsp / as per choice)

Salt (1 tsp/ as per choice) Garam Masala (1/2 tsp)

Ginger garlic Paste (1tbsp)

Tomatoes (chopped 3/4 cup)

Onions (chopped 3/4 cup)

Coriander leaves ( for garnishing)

Method:

1. Soak kala chana and dal in 3 cups of water for 10 hours.

2. Drain and discard the water.

3. In a pressure cooker, warm 1 tbsp oil and add cumin seeds. Add bay leaves and fry till cumin is nicely fried.

4. Add all spices except garam masala.

5. Add drained chanas and dal, and fry for 2 minutes.

6. Cover cooker with a lid and allow steam to build up to maximum ( or 2 whistles in a conventional cooker).

7. Reduce heat to low and let cook for 20 minutes. Allow natural release of pressure.

8. In a pan, warm 1 tbsp oil and 1 tsp desi ghee.

9. Add ginger garlic paste and sauté.

10. Add onions and fry till golden brown.

11. Add tomatoes, mix and cover with a lid.

12. Keep stirring after every few seconds.

13. Saute till the tomatoes are soft and oil leaves the sides of the masala.

14. Add a tbsp of water. Switch off the heat and allow to cool.

15. Blend the masala in a mixer. Blend till neither very fine, nor very coarse.

16. Add the blended masala to the boiled chanas. Add garam masala and few chopped cilantro leaves.

17. Cook for a few minutes, till gravy is desired consistency. If need be, add more water to achieve desired quantity of gravy.

18. Serve garnished with onion rings and chopped cilantro leaves.

Enjoy with roti, poori, paratha, naan or rice.

Tomato Soup with a twist/Hot and cold soup

Orange and tomato soup is a very healthy, nutritious, versatile soup that can be served both, cold and hot. Serve it hot as an appetizing soup or a light curry with rice , else serve it chilled as a welcome drink.

Ingredients:

Butter (2 tbsp)
Bay Leaves (2small)
Cinnamon stick(1 small)
Onions (coarsely chopped 1 cup)
Potatoes (diced 1 cup)
Tomatoes (coarsely chopped 4 cups)( You may use frozen tomatoes as well)
Orange Juice (½ cup)
Orange Zest (1 tsp)
Salt (2 1/2 tsp or as per taste)
Black Pepper (1/2 tsp)
Water/ Chicken stock/Vegetable stock (1 ½ cup or as per desired consistency)
Sugar (1 ½ tbsp)
Tomato Ketchup( 2tsp optional)

Method:

1. Set a pan to heat at medium.
2. Melt butter, and add bay leaves and cinnamon stick. Saute .
3. Add onions and fry till they turn transparent.
4. Add potatoes and cook for a minute.
5. Add tomatoes, salt, pepper, orange juice, orange zest, and water/stock.
6. Transfer to a pressure cooker, and cover the lid.
7. Once pressure builds to a maximum, reduce heat to low and pressure cook for 7 minutes.
8. Allow natural release of pressure.
9. Uncover the cooker. Remove bay leaves and cinnamon stick.
10. Blend to a smooth puree. If blending in a mixer allow to cool a little before blending.
11. Transfer back to the cooker ( now rinsed) and heat.
12. Add sugar and ketchup. Mix well, and bring to a rapid boil
Serve piping hot garnished with cilantro/ orange slices/ cream/ croutons.
OR serve chilled garnished with mint leaves and orange slices.
To cook in a pan:
A. Begin with chopping onions, potatoes, and tomatoes small in size so that they cook faster.
B. Proceed as in method given above till point 5. Add an extra cup of water/stock. Cover the pan with a lid.
C. Allow to come to a rapid boil and reduce heat to low-medium.
D. Stir once every few minutes for even cooking.
E. Cook till all the veggies become very soft and mushy (approximately 20-25 minutes.
F. Uncover the pan and allow to cool a little, before blending.
G. Proceed as in point 12 above.

Fresh Ginger and Green Chili Pickle

Ginger Chili fresh pickle is a jackpot pickle!! It not only enhances the taste of food with its tangy and mildly hot and gingery flavor, but also helps in the digestion of food by promoting release of digestive enzymes.  It also acts as a detoxifying agent. By de-toxifying our taste buds, it helps them become more effective and we are able to enjoy true flavors of food. This takes only a few minutes to put together, and gets ready to be enjoyed in a few hours.

Ingredients:

Ginger (150 g or as required)

Green chilies (a few) (optional)

Lemon Juice ( 2 tbsp)

Salt (1 tsp)

Method

1. Peel, wash, and dry the ginger pieces. Cut them in to juliennes
2. Wash and dry green chilies. Cut off the stem and slit lengthwise in to two halves
3. Transfer juliennes and green chilies to an air-tight glass jar
4. Add salt and lemon juice.  
5. Close the lid and shake the jar well.
6. Store at room temperature on the kitchen shelf.
7. Pickle is ready to be enjoyed within a day
8. The pickle will last for 5-7 days. Shake the jar two to three times everyday so that the juliennes stay juicy.

 

 

Masala Chana Dal Khichdi (made in a pan)

Masala Chana Dal Khichdi is a spicy peppy version of khichdi made in a pan. No pressure cooker is required for cooking this. Khichdi is a one-pot meal made with the combination of rice and lentils. A great way to enjoy a protein rich food in your meals any time of the day!!

 

 

Ingredients:
Rice 1 cup
Bengal Split Gram (Chana Dal) ½ cup
Water 3 ¼ cup
Oil 3 tbsp
Ginger Paste (1 tbsp)
Bay Leaves (2)
Cinnamon Stick/dalchini  (1) small
Cumin (Jeera) 2 tsp
Sliced Onions 1 cup
Turmeric Powder ½ tsp
Kashmiri Lal Mirch 1tsp
Green Chili (2)
Coriander powder (1 ½ tsp)
Hot Red Chili Powder (3/4 tsp)
Salt (1 ½ tsp)
Garam Masala (3/4 tsp)
Lemon Juice ( 1 tbsp)
Fresh Coriander Leaves (handful)

Preparations:
Wash and soak chana dal for atleast 4 hours
Wash and soak rice for maximum 15 minutes ( Practically to be soaked just before starting cooking)
Cooking:
1. Set a wide pan to heat at medium on the large burner of gas stove.
2. Add oil and let warm.
3. Add bay leaves and cinnamon stick. Saute.
4. Add cumin seeds and allow to crackle. Reduce heat to low.
5. Add turmeric powder, and sauté.
6. Add all spices and sauté.
7. Add soaked and drained chana dal, and roast for a minute.
8. Add soaked and drained rice and roast for 2 minutes.
9. Add water. Increase heat and cover with a lid in such a way that there is space for excess steam to escape.
10. Once water boils, reduce heat to low, and allow it to cook for 10 minutes.
11. Add cilantro leaves and lemon juice. Toss gently.
12. Cook for 2 more minutes.
13. Switch off the heat when little water is left. Keep the lid on, and move away the pan from the hot burner.
14. Let it rest for 10 minutes.
Optional: You may temper with hot desi ghee to which whole red chillis/ green chilis have been added.
Enjoy Masala Chana Dal Khichdi with pickles, green chilies, chopped onions, curd or a dash of lemon juice.