Bhuna Gosht (Fried Mutton)

Thick gravy is prepared in tomatoes and yogurt. Deghi mirch gives it a color and freshly ground garam masala gives it aroma.

Ingredients:

• 1 pound boneless mutton cut into 1 ½ ” cubes
• 1 bay leaf
• 2 brown cardamoms
• 2 medium onions finely sliced
• 1 tsp Deghi Mirch (Red chili Powder)
• ½ tsp turmeric powder
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• ½ cup tomatoes diced
• ¼ cup yogurt
• 3 green chilies finely chopped
• 1 tbsp freshly chopped cilantro leaves
• 1 tsp freshly ground garam masala
• 4 tbsp ghee (clarified butter)

Method:

• Heat ghee in a heavy bottom pan. Add bay leaf and brown cardamoms. Fry till they turn brown.
• Add finely cut onions and finely chopped green chillies. Stir till the onions are well browned.
• Add ginger and garlic paste. Fry for 2-3 minutes.
• Add diced tomatoes and fry again till tomatoes are pulpy.
• Stir in red chili powder, turmeric powder. Now add meat and keep frying till tomato juice begins to dry up.
• Mix in yogurt and continue frying till the meat attains a well-browned look.
• Add 1 cup of water and salt and pressure cook it for 5-6 minutes on a low fire or till meat is tender.
• Remove from the fire and if there is still any water left dry it before serving by continuing frying.
• Add freshly ground garam masala. Garnish with freshly chopped coriander leaves.
• Serve with Sabji, Salad and paratha or tandoori roti.

Do You Know:

Ghee is made by simmering unsalted butter in a large pot until all water has boiled off and milk protein has settled to the bottom. The cooked and clarified butter is then removed from the pan. Unlike butter, ghee can be stored without refrigeration, provided it is kept in an airtight container to prevent oxidation and remains moisture-free.

Clarified butter has a higher smoke point than regular butter, and is therefore preferred in some cooking applications, such as sautéing.

Rice Kheer ( Creamy Rice Pudding)

This is the creamy rice pudding flavoured with cardamom and nuts. In South India Kheer is called payasam and East India it is known as Payesh.

Ingredients:

• ½ cup Basmati rice soaked for 30 minutes
• ½ litre full cream milk
• 1 can sweetened condensed milk
• 1 tsp cardamom powder
• Few strands of saffron
• ¼ cup blanched and slivered almonds
• Few raisins
• 1 tsp chironji
• ½ cup sugar (adjust according to taste)
• 1 tbsp rose water or 1 tsp kewara water

Method:

• Wash and soak rice for 30 minutes. Cook rice in pressure cooker adding 1 ½ cup of water.
• In a large saucepan add milk , condensed milk and sugar. Stir well and bring to a boil.
• Now add the cooked rice and simmer till the kheer is creamy.
• Add almonds and raisins. Stir and simmer for another 2-3 minutes. Turn off the fire. Allow the kheer to cool down.
• Sprinkle cardamom powder, saffron and rose water.
• Chill in refrigerator and serve.

Do You Know:
Kewra plant belongs to screw pine (umbrella tree) family native to southern Asia. It is a shrub with fragrant flowers.

Kewra flowers have a sweet, perfumed odour with a pleasant quality similar to rose flowers but kewra is more fruity. These are used as perfumed aromatic oil (kewra oil) and fragrant distillation (otto) called "keorra-ka-arak". These are stimulant and antispasmodic and are used in headache and rheumatism.

Male flowers are almost exclusively used in the form of a aqueous distillate called kewra water or pandanus flower water. The kewra water is used to flavour food.

The flower is mentioned in the Brahma’s story as the cursed flower. Kewra, also known as ketaki is a forbidden flower cursed by Lord Shiva for bearing a false witness of Lord Brahma. According to a legend, Lord Vishnu was lying on the serpent couch in the sea of eternity. Lord Brahma, while passing by felt insulted when Lord Vishnu neither rose nor greeted him. Both flew into rage over the question of supremacy and this led to a fight.



Horrified Devas rushed to Lord Shiva for aid. On the request of Devas, Lord Shiva proceeded to the battlefield and in the midst of battle, Lord Shiva assumed the form of a huge pillar of light. Both Brahma and Vishnu were awestruck by the cosmic pillar of light. Vishnu had to admit the defeat because he was unable to explore the limits of the mighty pillar of light whereas Brahma on his journey upwards came across ketaki flower waifing down slowly.

Inquiring from the flower from where she had come from, ketaki replied that she had been placed at the top of huge pillar of light.

Although Brahma was unable to find the uppermost limits of the cosmic pillar, he decided to take the flower back to Vishnu to bear witness that Brahma had reached the top of the pillar. Brahma gloated over the defeated Vishnu. This infuriated Shiva. Brahma was punished for telling lie and the creator was banned from being worshipped.

Similarly, ketaki was also cursed that she would never again be used in worship of Shiva. Thus, ketaki is debarred forever from being offered in worship.

Gobhi Matar Paratha (Pan-fried Flatbread Stuffed with Cauliflower and Peas)

If you have leftover cauliflower peas curry from the previous meal, utilize it by making stuffed parathas next morning during breakfast. Otherwise, get the cauliflower and green peas from the market and enjoy parathas with pickle and yogurt.

Ingredients:

To prepare dough:

• 2 cups whole wheat flour
• 1 tsp salt
• 1 tbsp cooking oil
• Warm water to knead

To prepare stuffing:

• 1 cup blanched cauliflower
• ½ cup blanched or frozen green peas
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp tsp raw mango powder (amchur)
• 1 tsp garam masala
• 1 tsp grated ginger or ½ tsp dry ginger powder
• Salt to taste
• 2 tbsp finely chopped fresh cilantro leaves
• 2 green chilies finely chopped

To pan fry:

• Ghee (clarified butter) or cooking oil to pan-fry parathas

Method:

• Prepare Stuffing:
• Mix the blanched cauliflower and peas with the red chili powder, garam masala, raw mango powder, green chilies, grated ginger, coriander, and salt. Mix well. Divide stuffing mixture in equal sized 4-5 portions and keep aside.

• Follow Making Paratha - Method VI
• Knead the whole-wheat flour into smooth dough using warm water and keep aside for 1 hour.
• Divide the dough into 8-10 equal sized small balls. Flour a clean surface and roll each ball out into a circle (like pancakes) about 2-3" in diameter.
• Place generous amount of stuffing on one circle of dough and cover with the other. Press gently around the edges.
• Carefully roll out the stuffed circles into paratha, sprinkling whole-wheat flour on the surface, to avoid sticking of paratha with rolling pin.
• Heat a griddle (tawa) and place a paratha on the griddle. Flip the paratha when tiny bubbles rise on the surface... Drizzle a bit of ghee/oil on the top and spread well over the surface of the paratha. Flip the paratha again after few seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown. Remove from the griddle and repeat with the other parathas until all are cooked.
• Serve with raita/plain yogurt and/or pickle and /or aloo sabji (curry).

Note:

For convenience roll out as many parathas as you like. Stack them placing a layer of cling film or butter paper between them, and pan-fry when it is required.

Do You Know?

Cauliflower is linked with lower rates of cancer. They can also lower the risk of heart disease and stroke, counter anaemia and help regulate blood pressure.

Raw or lightly cooked cauliflower can be eaten three or more times per week. It is low in calories and can therefore be eaten fairly freely.

Aloo Methi (Diced Potatoes with Fenugreek Leaves)

In a season when you do not get fresh fenugreek leaves, aloo methi curry can be made with dried (dehydrated) fenugreek leaves which are easily available in Indian Grocery Stores.

Ingredients:

• 2 large potatoes peeled and diced ½” square pieces
• 2 small cloves of garlic
• ¼ tsp asafetida
• 3-4 tbsp dehydrated fenugreek leaves (methi)
• 2 tbsp mustard oil or any other cooking oil
• 1 tsp turmeric powder
• 1 tsp red chili powder
• salt to taste
• 1 whole dried large red chili

Method:

• Soak the dehydrated fenugreek leaves in a bowl filled with cold water for about 10 minutes. The dirt and sand clinged to leaves will settle down. This also helps in freshening the leaves and releasing their aroma. Remove leaves carefully from the surface of water, without disturbing the water, and squeeze them a little between the palms so that extra water is removed.
• Heat the oil in a pan and add asafetida and whole dried red chili. Immediately add chopped garlic and fry until medium brown. Do not burn the garlic otherwise it will become bitter.
• As soon as the garlic changes color put in diced potatoes, and fry till pink over low heat. Potatoes should be more than half done after frying.
• Add turmeric powder, red chili powder and salt. Fry for half a minute and then add the fenugreek leaves. There is no need to add any water as the leaves themselves will be moist from the soaking.
• Cook slowly over low heat in a covered pan, stirring occasionally, for 2-3 minutes till potatoes are tender.
• This dish doesn't have gravy. When it is finished the potatoes will be cooked through and the fenugreek leaves should be clinging to them.
• Serve with plain parathas.

Note:

The proportion of potato and fenugreek leaves in a curry depends on ones choice but when dried leaves are used potatoes should be more and the fenugreek leaves should be clinging to them only.

Be careful not to overcook the fenugreek it will turn bitter.

Do You Know?

Fenugreek is commonly known as methi in Hindi. It is used both as an herb (the leaves) and as a spice (the seed). It is cultivated worldwide as a semi-arid crop.

Fenugreek has been used traditionally to treat diabetes, coughs, congestion, bronchitis, fever, high blood pressure, headaches/migraines, diarrhea, flatulence, anaemia, irregular menstrual cycles and arthritis, to ease labor pains and menstruation pain, and as an appetite stimulant.

Fenugreek has also been used as an external poultice to control inflammation and dandruff.

Baingan ka Bhartha( Mashed Roasted Eggplant)

Roasted and mashed eggplant mixed with onions, tomatoes and spices makes the Indian dish Baingan ka Bhartha.

Ingredients:

• 1 large ( 1 pound) aubergine
• 1 large chopped onion
• 2 green chilies finely chopped
• 1” ginger finely chopped
• 2 medium tomatoes diced
• 2 tbsp finely chopped cilantro leaves
• 1 cup green peas
• 2 tbsp Baingan Bharta Masala
• 4 tbsp cooking oil
• Salt to taste

Method:

• Roast a large aubergine on low fire on all sides till the skin turns black. Remove from fire and peel off the skin. Chop into large chunks.
• Heat 4 tbsp cooking oil in a wok or kadhai and fry chopped onion till it is golden brown. Add chopped ginger, chopped green chilies, chopped cilantro leaves and chopped tomatoes and fry till soft.
• Add aubergine pieces and peas. Sprinkle 2 tbsp Baingan Bhartaa Masala and salt to taste. Mix well. Cover and cook till it turns light brown.
• Garnish with ginger juliennes and serve with paratha.

Do You Know?

It is believed that Aubergine (Eggplant) contains properties that may help reduce cholesterol levels, decrease high blood pressure and protect the heart as well as containing anti-cancerous properties.Aubergines supply the heart protective nutrient, Vitamin E.

Aubergine is also a very useful source of potassium, which helps keep blood pressure at normal levels. Aubergine contains Vitamin K, which helps promote blood clotting and stops bleeding.

Eating Aubergine is reported to counteract detrimental blood effects from fatty foods.It features antibacterial properties, which may increase the amount of urine passed.

Thirty Minutes Chicken

Thirty minutes chicken ……this name was given to a chicken dish made by my youngest son Punit, who used to cook food during his bachelor days while doing his Masters in USA. In thirty minutes along with cooking chicken he used to make rice and salad for himself and his room mates.

It a simple recipe, where chicken is flavored by chicken tikka masala and coriander powder.

Ingredients:

• 1 pound chicken boneless cut into small pieces
• 1 cup yogurt
• 1 onion finely chopped
• 1 tbsp coriander powder
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp chicken tikka masala
• Salt to taste
• 4 tbsp cooking oil
• 1 tbsp fresh cilantro leaves (Optional)

Method:

• Mix salt, red chili powder, turmeric powder, 1 tsp chicken tikka masala and 2 tbsp oil in a bowl and rub the mixture on chicken pieces. Leave for 10 minutes to marinate.
• Meanwhile heat remaining oil in a pressure cooker, fry onion till golden brown.
• Add marinated chicken pieces, stir and add yogurt. Mix well and pressure cook for two whistles or till chicken is tender.
• Open the cooker when it is cooled. Add remaining tikka masala and coriander powder. Adjust consistency of gravy by adding water according to your requirement.
• Simmer for 2 minutes.
• Garnish with fresh cilantro leaves.
• Serve hot with plain white rice.

Tips for Marinating Chicken:
If marinating time is longer than one hour, place the marinating chicken in the refrigerator.
Reduce oil in the marinade for more flavor. The best marinade (unlike the best salad dressing) is about half oil and half acid.
Chicken shouldn't be marinated longer than called for in the recipe. The chicken can become mushy if marinated too long, as the acid breaks down the flesh.

Do You Know?

Marination is the process of soaking foods in a seasoned liquid (marinade) before cooking. It is commonly used to flavor foods and to tenderize tougher cuts of meat or harder vegetables such as beetroot, aubergine, and zucchini. The process may last seconds or days.

The marinade can be acidic with ingredients such as vinegar, lemon juice or wine, or it can be savory with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices.

In meats, the acid causes the tissue to break down, allowing more moisture to be absorbed and giving a juicier end product. However, too much acid can be detrimental to the end product.

A good marinade will have a delicate balance of spices, acids, and oil.

Sabudana Khichdi

Soaked sabudana is cooked with ground peanuts, coconut and green chilies to make tasty and easily digestible khichdi which is rich in carbohydrates.

Ingredients:

• 1 cup sabudana(sago)
• 2 Green Chillies chopped finely
• ¼ cup coarsely ground peanuts
• 1 tbsp grated/dessicated coconut ( optional)
• 1 boiled, peeled and diced potato
• ¼ cup ghee or cooking oil
• 1 tsp cumin seeds
• Salt to taste
• ½ tsp black pepper powder
• 1 tbsp lemon juice
• 1 tbsp finely chopped cilantro leaves

Method:

• In a bowl, soak the sago 3-4 hours in enough water to cover.
• Mix crushed peanuts, coconut grated, black pepper powder and salt with soaked sabudana and keep aside.
• Heat the oil/ghee in a pan on medium heat. Add cumin seeds. When the cumin seeds crackle add green chillies and potatoes, fry for 2-3 minutes.
• Mix sabudana mixture and fry for about 8-10 minutes till sabudana becomes transparent. Sprinkle lemon juice.
• Garnish with coriander leaves and serve hot.

Do You Know?

Sago is a starch extracted from the pith (central part)of the stems of sago palm. Trunk of sago palm tree is opened lengthwise to remove pith, which is the crushed and kneaded to release starch. Starch is then washed, strained and collected in settling containers.

Sago flour (Metroxylon) is nearly pure carbohydrate and has very little protein, vitamins, or minerals. However, as sago palms are typically found in areas unsuited for other forms of agriculture, sago cultivation is often the most ecologically appropriate form of land-use, and the nutritional deficiencies of the food can often be compensated for with other readily available foods.