Soya Chaap Curry

A recipe for vegetarians and also chicken lovers who would want to avoid chicken on certain days. Rich in protein and tastes amazing.

Ingredients 

(For Marination)

6-7 Soya Chaap (cut into 5-6 pieces or use as it is wrapped on stick)

• ▢ Oil (For frying)
• ▢ 1 Tbsp Oil
• ▢ 1 Tbsp Salt
• ▢ 1 tsp Chaat Masala
• 1 tsp red chilli powder 
• ▢ ¼ Cup Curd
• ( For Gravy)

1 inch piece of Ginger (finely Chopped)

• ▢ 3-4 cloves of garlic (finely Chopped)
• ▢ 1 cup Tomato (Chopped)
• ▢ 2-3 Green Chillies
• ▢ 1 onion (chopped)
• ▢ 4 Tbsp Oil
• ▢ 1-2 Green Cardamom
• ▢
• ▢ 1/2 inch Cinnamon Stick
• ▢ 1-2 Bay Leaves
• 1 Onion( finely chopped)
• ▢11Onion (Sliced)
• ▢ 2 tsp Coriander Powder
• ▢ ½ tsp Turmeric Powder
• ▢ 2 tsp Kashmiri Red Powder
• ▢ ½ tsp Roasted Cumin Powder
• ▢ Salt (to taste)
• 2 Tbsp fresh cream
• Procedure
• Heat oil for frying in a pan. Deep fry the chaap until golden brown on low heat. Keep aside. Add oil, salt, chaat masala, curd and mix well. Keep aside for 20 minutes.Now to make the curry, heat 2 tbsp oil in a wok add chopped onion, fry till light brown, add ginger, garlic, tomato, green chilli let it cool and put in a blender to make a smooth paste. Keep the paste aside. Again put 2 tbsp oil in a pan, add green cardamom, cinnamon and bay leaves and let them crackle for a few seconds. Add onion and fry until translucent Now add coriander powder, turmeric powder, Kashmiri red chilli powder, roasted cumin powder and add the prepared paste and cook for 3-4 minutes. Add salt to taste. Cook for 3-4 minutes until oil starts to separate. Add 1 cup of water and fried soya chaap, cook for 3-4 minutes.Garnish with fresh coriander and some onion rings. Serve hot with naan, lachcha paratha or rumali roti.

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Pickled Onion (Sirke ka pyaaz)

A condiment in every North Indian restaurant, a recipe we have always seen our Moms and Grand mom's follow...

Ingredients

8-10 small sized Peeled Onions or Medium ones cut into halves

2-3 green chilli, slit lengthwise

1 Cup Vinegar 

1 Cup Water

1 tsp black pepper powder

3-4 Cloves

2 beetroot, peeled and sliced 

Small piece of cinnamon stick

1/2 Tbsp Salt

Procedure 

Transfer the Onions And green chilli into a big sized Glass Jar. Add salt. Add Vinegar.  Boil water in a pan, add cinnamon stick. Cloves, pepper powder and beetroot. Boil for couple of minutes till the beetroot softens and the water becomes red in color. Let this water cool, sieve and transfer to the Jar. Close the Jar properly and let it sit for about 24 hours so that the liquid it soaked well by the onions. This can be kept outside for 7 days or in refrigerator for about a month.

Raw Banana Kofta

This is my Grandma’s recipe I have added cashew paste to it so as to make it more rich and exotic not to mention taste enhancement! We always used to love it as kids and now my kid loves it! 

Ingredients 

For KOFTA

• 1 Raw Banana
• 1 Large Boiled Potato
• 2 Tbsp Gran Flour ( Besan)
• 2-3 Green Chilly, finely chopped 
• 1 inch Ginger (grated)
• 1/4 tsp Garam Masala
• Salt to taste
• Finely chopped Green coriander
• Oil for frying

For GRAVY

• 1 medium sized Onion
• 3 medium sized Tomato
• 2-3 Green Chilli, slit lengthwise 
• 1 inch Ginger 
• 2 Tbsp Fresh cream 
• 10-12 Cashew nuts, soaked in water for about an hour
• 2 Tbsp Oil
• Pinch of Asafoetida(hing) 
• 1/2 tsp Cumin seeds
• 1 tsp Coriander powder
• 1/4 tsp red chilli powder
• 1/2 tsp Turmeric powder
• 1/4 tsp Garam masala
• Salt to taste
• Finely chopped green coriander for garnishing

Procedure

for KOFTA

Wash and Remove both sides of the stems of green banana and pressure cook for a whistle. Once the pressure is released take out the banana, peel and allow it to cool naturally.Grate the banana and boiled potato in a mixing bowl, add gram flour, green chilli, ginger, green coriander, garam masala and salt, mix well. Make lift as from this misture and fry in hot oil till golden brown. Keep aside.

Gravy:

Grind onion, heat oil in a pan add asafoetida and cumin seeds and fry the onion paste till golden brown, now add turmeric powder, coriander powder, red chilli powder and fry for a minute, add tomato-ginger-green chilli paste. Cook till oil separates, Meanwhile Grind the cashew nuts once it turns into granules add the cream and grind again. Add it to the masala, now add 1.5 cups water and bring the gravy to boil, add salt and garam masala, add the koftas and let the gravy thicken, Garnish with fresh coriander!

 

Black Bean Enchiladas

Mexican food being closest to our Indian cuisine is the simplest to make and pleasing to our taste buds. Here is one of my personal favorites.

Ingredients

(For Enchiladas Sauce) 

3 Tbsp olive oil or any cooking oil

2 Tbsp All purpose Flour/Maida

1 Tbsp red chilli powder 

1 tsp cumin powder

1 tsp pizza seasoning or garlic seasoning

Salt to taste

Pinch of cinnamon

2 Tbsp tomato purée or Tomato paste

1 Cup vegetable broth.  (boil 2-3 variety of vegetables in a pan, strain and use the water) 
1 tsp vinegar

black pepper powder, to taste

( For the Enchiladas)

2 Tbsp Olive Oil or Any cooking Oil
1 Onion, thinly sliced
1 Capsicum, thinly sliced
1/2 boiled sweet corns 
1 tsp cumin powder Or Taco seasoning 
1/2 tsp red chilli powder
Pinch of cinnamon powder
1 Cup cooked black beans (rajma)
1 Cup shredded Mozzarella Cheese
3 Tortillas or Chapatis 
Salt and Black pepper powder to taste
Chopped fresh coriander for garnishing
 2 Cups Enchiladas Sauce


Procedure

(For the sauce) 

Add flour, red chilli powder, cumin powder, pizza or garlic seasoning, salt and optional cinnamon into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well. In a medium-sized pan over medium heat, warm the oil, and sprinkle the flour and pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, for about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the vegetable broth while whisking constantly to remove any lumps. Cook and keep whisking for about 5 - 7 minutes, until the sauce has thickened to desired consistency, the sauce will thicken some more as it cools. Remove from heat, then whisk in the vinegar and black pepper powder. Add more salt, if required.

(For Enchiladas)

Preheat oven at 250 degrees Celsius with the rack placed in the middle of the oven.Lightly grease a baking dish and keep aside. Heat oil in a large pan over medium heat. Add the onions and a pinch of salt. Cook, keep tossing, until the onions are translucent, now add the capsicum, stir, add sweet corns, cook on medium flame, stirring occasionally, a few minutes. Add the cumin and cinnamon powder or taco seasoning to the veggies. Transfer the veggies to a mixing bowl. Add the cooked beans,( you can also use your leftover rajma)  ¼ cup cheese and one Tbsp of enchilada sauce. Season with ½ teaspoon salt and black pepper powder.
Assembling : Pour ¼ cup enchilada sauce into your prepared baking dish and tilt it from side to side until the bottom of the dish is evenly coated, spread ½ cup filling mixture in the middle of a tortilla, then snuggle it, wrapping one side over the other . Place it seam side down in the baking dish. Repeat with remaining tortillas and filling. Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the remaining shredded cheese evenly over the enchiladas. Bake, uncovered, for about 15-20minutes or till the cheese melts and it turns a little golden. Remove from oven. Before serving, sprinkle chopped cilantro. Serve immediately.

Chilli Mushroom

A dish that reminds me of my hostel days, as this used to be part our every weekend meal from a restaurant opposite the hostel campus. I took the recipe from the chef of that restaurant and every time I make this I feel nostalgic!

Ingredients

1 pkt Button Mushroom (cleaned and cut in half)
8-10 cloves of garlic ( finely chopped)
1 inch piece of ginger( finely chopped)
1 Green Bell pepper, cut in cubes ( optional)
2-3 big green chilies cut diagonally
1 small onion ( finely chopped)
1 small onion cut in cubes, each layer separated
1 Tbsp Dark soy sauce
2 Tbsp Ching’s green chilli sauce
1 Tbsp tomato ketchup
1 tsp Vinegar
1 Cup All Purpose flour ( Maida)
1/2 Cup Cornflour
1/2 tsp black pepper powder
1/2 tsp red Chilli Powder
1/4 tsp Monosodium Glutamate ( Optional)
Salt to taste
Oil for frying

Procedure

Take the soya sauce, green chilli sauce, tomato sauce and vinegar in a bowl, add salt, red chilli powder, pepper powder and monosodium Glutamate. Mix well, now add 1.5 Tbsp Cornflour . Mix well to avoid any lumps. Keep aside. Take the all purpose flour and cornflour in a bowl, add salt to taste, now adding small amounts of water make a thick batter. Keep oil ready for deep frying. Dip each cut mushroom so that it’s covered with the batter completely, now fry these mushroom till golden brown. Be careful while frying as while frying mushroom oil spatters. Now keep these fried mushrooms aside. Quickly prepare the gravy because we don’t want the mushrooms to turn soggy, heat 2 Tbsp oil in a wok, toss in the chopped garlic, ginger, green chilli fry on high flame for few seconds now add Cut green chillies & chopped onions, fry till translucent, add the cubes onions, add the sauces and keep stirring, the gravy will start to change color and become medium brown once the sauce is cooked properly add Fried Mushrooms and Capsicum, bring to a boil, add salt if needed. Serve hot with plain rice or fried rice.

Thai Green Curry

Thai Curry is made with different curries, coconut milk and choice of vegetables.

Ingredients
(For green curry paste)

1-2 stalks of lemon grass(use only the soft part)
1/4 cup fresh coriander
1/4 cup basil leaves


400 ml Coconut milk
3 tablespoons Thai Green Curry paste
1 cup Broccoli , florets (leave in hot water with salt for 5-10min)
1 Carrot, diced
200 gm Tofu, cut in cubes and fried
1 Red Yellow or Green Bell Pepper (Capsicum) , diced
1/2 Green zucchini ,thickly sliced
Mushrooms 1/2 packet, cut into quarter
8-10 cherry tomatoes
1 cup vegetable stock ( boil 2-3 type of vegetable with salt for 4-5 min strain and use the water)
3/4 tablespoon Brown Sugar
6-7 basil leaves( optional)
Salt , to taste
2 teaspoon  Oil

Procedure

Heat a teaspoon of oil in a pan. Add in all the vegetables . Add in pinch of salt and stir fry the vegetables on high heat until lightly tender. Once tender take them out in a bowl and keep aside.
Now add a teaspoon of oil into the pan, next add in 2 to 3 tablespoons of the Thai curry paste and saute for a few seconds in the oil. Next add in a cup of water and stir to combine into the curry. Now add in brown sugar (u can put 1/2 Tbsp if u don’t want it to be sweet) as coconut milk will also add to bit of sweetness,  and finally 400 ml of the coconut milk. Stir to combine all the ingredients. Once combined, add in the salt, stir and allow the mixture to thicken a little and come to a boil. Once the mixture comes to a boil, add in some torn basil leaves and the stir fried vegetables. Stir the mixture, give it a light boil and it’s ready to be served with Rice.

Paani Puri

The advantage of making puris at home is they are made in fresh oil and taste way better than the packet ones. Many a times people complaint about the pani

 puris becoming soft, mainly after cooling down. when I make them, the problem is because the dough was not kneaded well or the puris being too thick. Knead the dough well, the dough needs to have elasticity in it. 

Ingredients 

1 Cup Sooji/ Rava/ Semolina

1 Tbsp All purpose flour/ Maida

1 tsp Oil

Pinch of baking soda(optional) 

1/4 cup water

Oil for frying 

Procedure

In a bowl take the rava, add 1tsp oil and baking soda, mix well with fingers, now add all purpose flour, mix nicely, now add little quantities of water and keep mixing, until the dough turns elastic and there are no cracks. Keep sprinkling water and use your knuckles to knead properly till it turns Smooth, the dough should neither be too tight nor too soft. Cover it with a damp cloth and let it rest for about 20 minutes. Now uncover it and knead it once more, divide the dough into two or three parts. Take one part on your work surface and begin to roll. Avoid adding any dry flour while kneading. Keep the remaining parts of the dough covered with the damp cloth. keep on rolling the part to a thin and even round. The puris have to be thinly rolled. If not thin, the base becomes thick and remains soft even after frying. If the dough is not rolled evenly, then the Puris won’t puff up and turn into papdi, now using a cookie cutter or a small bowl, cut small to medium sized discs from the rolled out dough, this will help in getting even shape and size of the puris. Now heat oil for deep frying in a pan. The oil should be medium hot. Add a tiny piece of the dough ball in the hot oil. If the ball steadily comes up to the surface, the oil is hot and the puris can be fried now.

The puris will puff up as soon as you put them to the hot oil. Only add 4-6 puris at a time. Gently push the Puris with the frying ladle so that they puff up nicely, now flip them, once they puff up. Flip a couple of times, even after the oil stops sizzling, continue to fry the puris till light golden, keep them in the hot oil getting fried from both sides for a few seconds, so that they become crisp. Frying in this manner will make the puris more crisp from outside as well as inside. Else after getting cooled the might turn soft. Let them cool at room temperature, transfer them immediately to an airtight jar and close the lid tightly. 

Chocolate Ice cream

The simplest, easiest and quick to make is this recipe using condensed milk/ milkmaid

Ingredients

150g Fresh Cream
1/2 tin (200g) Condensed milk or Milkmaid
90 ml Chocolate sauce/ Hershey syrup
1tsp Vanilla extract/ essence

Procedure 

Whip cream till fluffy, using a hand blender, Add milkmaid, chocolate sauce, vanilla essence & mix well. Pour in airtight container & freeze till set. Will take about 4-5 hours to set.

Procedure

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Two toned Veg Momos

A variation to regular momos, just to change the look and add a bit of color to it, that makes it look more presentable.

Ingredients 

( For Dough)

2 Cup All purpose Flour

1/4 Cup, blanched and puréed Spinach

Salt to taste

Water to kneed 

Oil for greasing

( For stuffing)

2 Tbsp Oil

1 medium sized Onion, Finely chopped

1 carrot, finely chopped

1/4 cup Mushroom finely chopped( optional)

1/2 Green Capsicum, finely chopped

1/2 Red capsicum, finely chopped

1/4 Cup cottage cheese/ paneer, finely chopped Or grated

1-2 green chilli, finely chopped

1/4 tsp black pepper powder

Fresh coriander, finely chopped ( optional) 

Salt to taste

( Momo Chutney)

1 Tbsp oil

10-12 garlic cloves

6-7 dried red chillies

2-3 medium sized tomatoes

Salt to taste

PROCEDURE

(For filling)

Heat oil in a pan, add the onion, fry till transparent, now one by one add the veggies, the water from the mushrooms would be enough for the vegetables to cook properly, keep the flame on high throughout and keep frying. Add salt and black pepper, sprinkle chopped coriander (optional).Keep aside to let it cool.

(For the dough) 

Take one cup flour and add some salt and puréed spinach, add in small portions and kneed till it turns into a soft dough. Similarly make a plain dough with the left over flour. Now divide the dough into 4-5 equal portions. 

Roll out the spinach dough into a round chapati, cut it into a square shape, keep aside, too each of this spinach roll, fill the plain roll and roll it into a cylindrical shape. Now cut this into about 1/2 inch pieces, roll these pieces and put about 1 Tbsp of filling, not give it a shape of potli and put in a steamer to steam for about 2-3 minutes. Serve with momo chutney.

( for momo Chutney)

Heat oil in a pan, add the garlic cloves, add red chilli and once they start turning crisp, add tomatoes, pls keep the flame at medium so the garlic and chillies doesn’t burn. Add salt, let it cool and run in a mixer to make a fine sauce. This can be saved in an air tight container for 4-5 days!!

Burmese Samosa Soup

Added to our recent favorites, this soup will surely give your taste buds a sense of satisfaction...


Ingredients

FOR THE SAMOSA

5-6 patty/ samosa sheets

2-3, Big sized potatoes, boiled and peeled

• 1 medium sized onion, finely chopped

• 1-2 green chillies, finely chopped

• 1/2 tsp cumin seeds

• 1/2 tsp coriander powder

• 1/2 tsp red chilli powder 

• 1/4 tsp turmeric powder

• 1/4 tsp garam masala powder

• 1/2 tsp Dry mango powder 

• Salt to taste 

• Cilantro for garnishing 

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• FOR THE SOUP

• 1 tsp black mustard seeds
• 1/3 cup vegetable oil
• 3-4 Red dried chillies
• 2 bay leaves
• 1 medium sized onion, finely chopped
• 1/4 cup finely chopped garlic 
• 1 tsp kosher salt or regular salt
• 1 1/2 tsp Red chilli powder
• 1 tsp turmeric powder
• 1/2 cup water
• 1/4 cup toasted chickpea flour (besan)

• 7- 8 cups water

• 1/2  cup tamarind water 
• 1/2 cup Toor dal, cooked
• 1 medium sized Potato, peeled and chopped
• 2 Green chillies,finely chopped
• 1/2 teaspoon garam Masala

• Finely chopped cabbage, for garnishing 

• Fresh coriander, finely chopped

Procedure 

Make Potato masala for stuffing in samosa. Heat oil in a pan, add pinch of Cumin seeds, fry finely chopped onions, add 1/2 tsp coriander powder, 1/2 red chilli powder, 1/4 tsp turmeric powder, fry a little, add chopped green chillies and mashed potatoes, add salt, garam masala and dry mango powder, fry for about 1-2 minutes on medium flame and add finely chopped coriander. Keep it to cool. Take pastry sheets and chu into 4x4 or 4-5 inches depending which brand you are using. Put the potato mixture in between and apply a mixture of water and all purpose flour(1/2.tbsp all purpose flour and 2 Tbsp water) on all the sides. Now give a triangle shape to the samosa covering the filling totally. Deep fry or air fry the samosa and keep aside.

Toast cumin and mustard seeds in a large, dry saucepan over medium, stirring often, until fragrant. Remove from heat, and grind into a coarse powder. Add oil to pan, and heat over medium-high. Add cumin mixture, dry red chilli, and bay leaves, and cook, stirring constantly for few seconds. Reduce heat to medium, and stir in onion. Cook, stirring occasionally, until onion softens. Stir in garlic, and stir for about 2 minutes. Toss in salt, chilli powder, and turmeric. 

Now whisk together 1/2 cup water and chickpea flour in a small bowl until well mixed. Add chickpea flour mixture, broth, tamarind water, lentils, and potato to pan. Stir and bring a boil over medium-high. Reduce heat to medium-low, and simmer until lentils and potato are tender, about 20 minutes. Stir in Thai chiles and garam masala.
Garnish servings with chopped mint, sliced cabbage, cilantro leaves, sliced Thai chiles, and lime wedges.