Green Curry Masala

Gravy is green and goes well with potato, chicken, Lamb or goat, paneer etc.

Ingredients:

• 2 cups finely chopped scallion ( green onions or green onion)
• 2 cups spinach chopped, washed and drained
• 4-5 green chilies finely chopped
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tbsp wheat flour
• 1 tsp white vinegar
• 1 tsp red chili powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 1 pinch soda bi carbonate
• 4 tbsp cooking oil
• 1 stick cinnamon
• 4-5 cloves
• 1 bay leaf
• 1 tbsp lemon juice

Method:

• Take spinach in a large vessel, add ¼ cup of water and soda. Cover and put to boil on medium heat for 2-3 minutes. Cool in a plate or run under tap water to cool.
• Put spinach in a grinder; add scallion, green chilies, wheat flour, white vinegar and a few pinches of salt. Grind to smooth paste.
• Heat oil in a pan, add bay leaf, cinnamon stick, cloves and fry till color is changed. Add ginger, garlic paste and stir fry till light pink.
• Add blended spinach mixture, red chili powder, coriander powder, garam masala powder and allow cooking on medium heat for about 5-6 minutes or till it is thick.
• If you are not using masala immediately then turn off the fire and allow the paste to cool completely.
• Fill ice cubes tray with the masala and freeze it. After 2-3 hours, when masala is set like ice cubes, take out from the tray and store in a freezer bag. Label the freezer bag with date and freeze for later use.
• If cooking curry then add prepared vegetable/ chicken/meat at this stage. Allow to cook till it is done.
• Mix lemon juice before serving.

Green Curry Masala Recipes:

Chicken Green Curry

Paneer Kofta Curry

Hara Masala Aloo

Hara Masala Shrimps

Aloo Ka Halwa ( Potato Halwa)

This is one of the uncommon desserts normally cooked during festivals like Janamashtami or Shivratri.

You can replace ghee with vegetable oil but then it will not have the same flavor and taste as the original dish.

I prepare halwa in vegetable oil but in the last stages of its cooking I add just 1 tbsp of Desi ghee which gives good aroma and flavor to the halwa.

Ingredients:

• 2 Potatoes medium sized
• ¼ cup desi ghee (clarified butter)
• ½ cup Sugar
• Cashew Nuts chopped
• ¼ tsp Green Cardamom crushed
• ½ tsp Rose water
• Pinch of yellow color

Method:

• Boil the potatoes in a saucepan or Microwave them for 5 minutes.
• Once the potatoes cool down, mash or grate them.
• Heat ghee in a non-stick pan on medium heat and add mashed/grated potatoes gradually.
• Stir and cook this till the ghee starts separating from the potatoes mixture.
• Add sugar and yellow color; continue stirring till sugar is completely incorporated in the potato mix.
• Remove the pan from the heat. Add Rose Water and Green Cardamom Powder, mix well.
• Garnish it with dry fruits and serve warm.

Do You Know?

• Ghee increases the medicinal properties of spices when spices are sautéed in ghee.
• According to Ayurveda, ghee is more alkaline than other oils and this results in a smoother skin tone and makes one look younger.
• Ghee is said to promote all three aspects of mental functioning - learning, memory and recall.
• Ghee balances both Vata (the Ayurvedic mind/body operator that controls movement in mind and body) and Pitta (the operator that controls heat and metabolism).
• Like aloe, ghee is said to prevent blisters and scarring if applied quickly to affected skin.
• Eating ghee is also believed to enhance virility and sexual potency.

Kanda Besan Bhaji

Kanda means onion. Onions with besan is an extremely delicious dish. Small sized onions or just the bulbs of spring onion are cooked with roasted besan.

It is very easy to cook and will not take more than ten minutes to prepare.

It is ideal to be served with roti or paratha.

Ingredients:

• 12-15 bulbs of spring onion or small onions
• 4 tbsp besan (gram flour)
• Pinch of asafetida
• ½ tsp cumin seeds
• 2 dry red chilies broken into pieces
• 2 cloves of garlic
• 1 tsp ginger powder
• 1 tsp red chili powder
• ½ tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• 1 tsp amchur powder
• 3 tbsp cooking oil

Method:

• Separate bulbs from the greens of spring onions. Trim off the roots and peel the outer layer of the bulb off to access the tender, crunchy interior.
• In a small kadhai or wok roast the besan (without adding oil) until light brown. Keep aside for later use.
• Heat the oil in a pan and add asafetida and cumin seeds. When the seeds begin to splutter, add the garlic. Stir-fry till brown; now add the red chili pieces and fry till they are little darker.
• Add onion bulbs and stir-fry. Mix in coriander powder, salt, chili powder, turmeric powder, amchur powder and the garam masala. Stir fry for 3-4 minutes till onions are transparent.
• Add roasted besan and mix till all are blended.
• Serve with dal, rice / roti.

Do You Know?

• Gram flour contains a high proportion of carbohydrate but no gluten.
• Gluten is the substance that gives dough its elasticity, strength, and makes the dough rise. Wheat has a high level of gluten.
• Some examples of non-gluten flours are rice (brown and white), potato, chickpea, quinoa, cornmeal, soy, sorghum, and buckwheat.
• Breads and baked goods made solely with non-gluten flour have different characteristics than baked goods made with gluten flour.
• The texture is much more dense and crumbly because the dough made with gluten-free flour does not rise. Many people prefer the dense texture.
• Various types of baked goods made with gluten-free flour are also full of flavor and some have even better nutritional profiles than baked goods made with gluten flour.

Lemonade Pudina Pani

Lemonade with Indian twist…easy to make…. refreshingly drink for summer days.

Ingredients:

• ¼ cup pudina leaves (Mint Leaves)
• 1” long fresh ginger (Adrak)
• 2 cups Lemonade (modify according to taste)
• ½ tsp black salt
• ½ tsp chat masala
• ½ tsp roasted and crushed cumin seeds
• 1 tbsp lemon juice
• 1 lime slices for garnishing
• Crushed ice cubes

Method:

• Grind mint leaves and ginger to a paste in grinder. Add 3-4 cups of water.
• Strain the juice through muslin cloth or strainer to remove fibers.
• Pour into a large jug.
• Add all the remaining ingredients to get desired strength and sweetness and mix well.
• Chill for at least 1 hour before serving.
• Serve in chilled glasses garnished with lemon slices
• Mix with crushed ice before serving.

Do You Know?

• Fresh ginger rhizome is available in two forms: young and mature.
• Young ginger, also called as spring ginger, is juicy, fleshy, and tender with a very mild flavor. It has a pale, thin skin that requires no peeling. It can be grated, chopped, or julienned for use. They are often pickled in vinegar or just cooked as an ingredient in many dishes.
• Mature ginger has a tough skin that must be peeled away to get to the fibrous flesh and is usually grated, chopped or ground for use.

Hari Pyaz Aloo (Diced Potatoes with Spring Onion)

Green onions are available all year round. Cook chopped green onions with potato and enjoy with paratha.

Ingredients:

• 2 large potatoes peeled and diced ¾ ” square pieces
• 4 bunches of Spring onion/Scallion
• 2 small cloves of garlic
• Pinch of asafetida
• 1 whole dried large red chili
• ½ tsp turmeric powder
• 1 tsp red chili powder
• salt to taste
• 2 tbsp mustard oil or any other cooking oil

Method:

• Wash spring onions, and then trim off the root as well as any ragged ends at the top. Now peel the outer layer of the bulb off to access the tender, crunchy interior. Slice the bulb into rounds. Cut the green leaves across (kitchen scissors are good for this).
• Heat the oil in a pan and add asafetida and whole dried red chili (broken in pieces). 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. Add turmeric powder, red chili powder and salt. Fry for half a minute and then add the chopped spring onion. There is no need to add any water as the leaves themselves will be moist.
• Cook slowly over low heat in a covered pan, stirring occasionally, for 2-3 miutes till potatoes are tender.
• Serve with paratha, dal and raita of your choice.

Do You Know?

Scallions are known by a variety of names around the globe. In Greece, Canada, and Cyprus, the scallion is often referred to as a green onion. Citizens of Peru know the scallion as a Chinese onion. Other countries refer to them as spring onions, gibbons, and cibies. Around the United States, scallions are usually referred to as green onions in the southern area while being known as scallions in other parts of the country.

Shakarkand Ki Kheer (Sweet Potato Pudding)

Kheer is one such pudding, which is fairly easy and quick to prepare.

After barbecue, I kept white variety of sweet potatoes wrapped in aluminium foil on the leftover hot coals. In an hour they were ready to be cooked with milk and sugar.

Ingredients:

• 2 medium shakarkand (white sweet potatoes)
• 2 cups warm full cream milk
• 2 green cardamoms crushed
• ½ cup Sugar (modify the quantity according to taste)
• 2 tbsp ghee (clarified butter)
• ¼ tsp green cardamom (elaichi) powder
• A pinch of Saffron (kesar)
• 1 tbsp Rose water
• 1 tsp chironji
• Almonds and cashew nuts finely chopped

Method:

• Bake, boil or microwave sweet potato till soft. Peel off the skin and mash.
• Heat ghee in heavy bottom pan; add first crushed green cardamoms, when it starts changing its color, add mashed sweet potatoes and fry on medium heat till it is pink in color.
• Add warm milk and allow it to boil. Stir in chopped almonds and cashew nuts. Keep on stirring till the mixture becomes thick.
• Turn off the heat and add cardamom powder, rose water and saffron.
• Garnish with cardamom powder, nuts and saffron strings.
• Serve chilled.

Do You Know?

• Despite its name, the sweet potato is not related to the potato.
• Potatoes are members of the Solanaceae family, which also includes tomatoes, red peppers, and eggplant, while sweet potatoes belong to the morning-glory family (Convolvulaceae).
• Potato is a tuber or thickened stem while the sweet potato is a storage root.

Hing Kachori (Asafetida Flavored Deep Fried Pastry)

Kachori ( Kachauri) is a spicy snack popular in North India. It is usually accompanied with a curry made of potatoes and pickle.

Hing Kachoris are made with ground urad dal and lot of hing ( asafetida).

Ingredients:

For dough

• 1 cup refined flour (maida)
• 1 cup whole wheat flour
• Salt
• 2 tbsp cooking oil

For Filling:

• 1 cup Black gram ( Sabit Urad)
• 1 tsp red chili powder
• 1 tsp coriander seeds (Sabit dhania) crushed coarsely
• 1 tbsp fennel (saunf) seeds crushed coarsely
• ¼ tsp of asafetida
• Salt to taste

For Frying: Cooking oil to deep fry

Method:

• Mix the maida, wheat flour and salt in a mixing bowl. Add oil, rub until fully incorporated and the mixture resembles coarse breadcrumbs. Add warm water; knead to make smooth soft dough. Cover with moist napkin and keep aside for one hour.
• Soak dal in water overnight. Remove the skin of the black gram by rubbing between your palms. Grind the black gram with all the spices coarsely. Keep it aside.
• Now make equal sized small balls of dough. Roll out each ball to approximately three inches in diameter. Spread about 1 tsp of ground dal on top surface of it.
• Bring the edges together to seal the filling to make a ball. Make sure most of the air escapes before the edges are sealed and ball is made. Press down the ball making it flatter. Now press each ball between the two palms with the help of oil or dry flour (like how naans are made) to a 3” disc, slightly thicker than puri.
• Heat the oil in a wok (kadhai); deep-fry the kachoris, a few at a time, on medium heat till they puff up and become crisp and golden on both sides.
• Remove and drain the excess oil on absorbent kitchen paper towels.
• Serve hot with Sabji and pickle.

Do You Know?

Asafetida reduces the growth of indigenous microflora in the gut, reducing flatulence.

In Ayurveda, asafoetida is considered to be one of the best spices for balancing the vata dosha.

Asafoetida’s use as a tenderizer and preservative for meat was known centuries ago. Asafoetida was a popular spice in Europe since the Roman times and a much-preferred spice of the Middle Ages. Iranian cuisine uses it for flavoring meatballs and in Afghanistan it is used in the preparation of dried meat. Although this spice is practically unknown in modern western cuisines, it is used in the United States and Europe in commercially prepared flavorings.