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.