Wednesday, June 27, 2012

Khatti Arbi (Colocasia made in tangy gravy)



Photo by Amit Agni
Ingredients:
400gms arbi (Colocasia)
3 medium size onions,finely chopped
2 medium size tomatoes,finely chopped 
2 green chilies
5 garlic cloves,paste
1 inch ginger,paste
1tsp red chili powder
1/2tsp turmeric powder
1/2tsp black pepper powder
2tbsp oil
1/2tsp garam masala powder
1tsp coriander powder
7-10 curry leaves
1/2tsp cumin powder
1tsp cumin seeds
Chopped coriander leaves for garnishing
2tbsp tamarind pulp
Salt to taste
Method:
Boil arbi until it is tender. Remove the skin and cut it into pieces if it is big in size.
Heat oil in a pan. Add cumin seeds. 
When the cumin seeds start crackling add the chopped onions and green chilies.
When the onion turns translucent add the ginger-garlic paste.
Fry till the raw flavours are gone. Onions will turn light brown too.
Add the tomatoes. Cover and cook on low heat till tomatoes are soft and you  can mash it.
Remove the lid and add salt,cumin powder,pepper,red chili powder,garam masala,coriander powder,and turmeric.
Fry for another 2-3minutes on medium heat.
Add curry leaves and fry for a minute or so.
Add the arbi to the masala. Mix well so that the arbi gets coated with the masala. 
Now add 11/2 cup of water. Add the tamarind pulp and bring the gravy to boil.
Garnish with chopped coriander and serve.
Tips!
Serve khatti arbi with roti, chapatti, or parantha.
Photo by Amit Agni

Tuesday, June 26, 2012

Goan Style Toor daal cooked with coconut (Split red gram cooked with coconut)



Photo by Amit Agni
Ingredients:
1 cup split red gram (Toor daal)
1/2 cup-3/4 cup grated coconut
2 tbsp coriander seeds (dry roasted)
6-7 whole peppercorn
1 inch ginger
1 tbsp tamarind pulp
1/2 tsp turmeric powder
2 green chilies,slit lengthwise
1 medium size onion, finely chopped
1 medium size tomato,finely chopped
Coriander leaves for garnishing
Salt to taste
1/4 tsp asafoetida
Water as per requirement
Method:
Wash and soak toor dal for half an hour. Add salt and pressure cook until 3-4 whistles. Daal should be completely mashed.
In another pan boil the onion, green chilies and the tomatoes until they are soft and completely cooked. I have added 11/2 cup of water to the onions and tomatoes. I have covered and boiled it on low heat for 40 minutes.
Alternatively, grind together coconut,coriander seeds,peppercorn,ginger,turmeric to a smooth paste. Add water for grinding as per requirement.
Now add the onion-tomato mix to the daal along with the coconut paste. Add tamarind and asafoetida. Bring this to a boil.
Garnish with chopped coriander leaves.
Goan coconut toor daal is ready to serve.
Tips!
You can even add 2 cloves of garlic for taste. You can chop and boil it along with the onions.
Add water to get the right consistency of daal.
Serve it with rice and fried fish.
Photo by Amit Agni



Khatte Baingan ( eggplant recipe)


Photo by Amit Agni
Ingredients for the stuffing:
1 medium size onion,cut in pieces
 2-4 garlic cloves
1 inch ginger
2tbsp tamarind pulp
1/2tsp cumin seeds
1tsp red chili powder
1/4tsp turmeric powder
Salt to taste
2 tbsp oil
Method:
Grind together onion,garlic,ginger, and cumin to make a smooth paste.
Heat oil in a pan. Add the above paste to it. Cook on medium heat until it turns brown. Add salt to taste,turmeric,tamarind and red chili powder. Cook for another 2-3minutes on medium heat.Remove from heat.
Ingredients for Baigan:
10-15 small baingan (Eggplant)
1/2tsp red chili powder
1tsp coriander powder
1/2 tsp turmeric powder
1tbsp oil
Oil for frying
Salt to taste
Method:
In a bowl mix little salt,red chilli powder,turmeric,coriander powder,oil. Mix all the ingredients to make a paste. 
Slit the baingan at the center and rub the above paste on the inside as well as on the outer part of the baingan.
Heat oil in a pan and fry the baingan. When the baingan turns brown you will know it is cooked. Remove the fried baingan on a tissue so that the extra oil is absorbed.
Stuff the baingan with the onion paste and serve.
Tips!
Serve with roti or parantha.

Friday, June 22, 2012

Gajar Ka Halwa (Carrot Dessert)



Photo by Amit Agni
Ingredients:
500 gms carrot( I have used Australian orange carrot as I don't get the Indian red carrot here)
1lt milk
12-16 tbsp sugar (Use sugar as per your taste as the quantity of sugar will depend on the sweetness of the carrot)
1 tbsp ghee (Clarified butter)
1 tbsp chopped cashews (You can add more as per your taste)
Method:
Grate the carrot,finely.
In a thick bottom pan, melt the ghee.
Add the grated carrot and mix well. Saute for 5-8 minutes on medium to low heat. 
Now pour the milk, stir. Let the milk boil.
Simmer and cook till the milk is reduced to a thick gravy like consistency. Keep stirring in between.
Add sugar and cashews, stir.
Let it cook further. Don't let the milk dry completely.I like to keep some milk in the gajar ka halwa. So when I refrigerate, it will give a nice milky texture.
Gajar ka halwa is ready to serve.
This is how Gajar Ka Halwa is made in my family. Thanks to Mom and Dad for teaching me this wonderful recipe.
Photo by Amit Agni










Goan Mutton Xacuti



Photo by Amit Agni
Ingredients:
1kg mutton, cut into small pieces
2tbsp tamarind pulp
Salt as per taste
2tbsp ghee/oil (I have used a combination of ghee and canola oil)
Mixture 1 (Marinate):
10 garlic cloves
1 1/2 tbsp coriander seeds 
1 inch ginger
12-13 cloves 
2 one inch cinnamon stick
13-14 black peppercorn
1/2 star anise
A pinch of nutmeg
2 green chilies 
1 black cardamom
1tsp fennel seeds (Saunf)
1/2 cup coriander leaves
6-7 mint leaves  
1/4tsp fenugreek seeds (Methi)
1tsp cumin seeds  
2 small mace blade (Javitri) 
1/4tsp turmeric powder
4tbsp yogurt
Salt as per taste
Water as per requirement
Grind all of the above ingredients together except the yogurt,make a smooth paste. Add water as per requirement.
Marinate the mutton with the above mixture and yogurt. Marinate for a minimum of one hour. I have kept the marinate for 3hrs.
Mixture 2:
3 medium size onions,cut into small pieces
1/2 grated coconut
Dry roast the onions and coconut till it turns light brown. Grind it to a smooth paste. Add water as per requirement. I have dry roasted it in a non-stick pan but if you don't have a non-stick pan then add very little oil to fry the onion and coconut to avoid from burning.
Mixture 3:
1 tomato,chopped
1 medium size onion,cut into small pieces
1tbsp oil
Heat oil and add the onions to it. Fry till onions turn light brown. Now add the tomato. Cook till tomato turns soft and pulpy. Cool this and grind it to a smooth paste.
Mixture 4 (Garam Masala):
1 star anise
1tsp fennel seeds (Saunf)
1 black cardamom
1 green cardamom
2 one inch cinnamon stick
14 black peppercorns
10 cloves
A pinch of nutmeg
2tbsp coriander seeds
2 mace blades (Javitri)
A pinch of fenugreek seeds (Methi)
1tsp poppy seeds (Khus khus) I don't get poppy seeds in Dubai so I have not added this.
7 dry red chilies (Chilies should be spicy)
Dry roast the above ingredients except nutmeg. Roast for 2-3 minutes or till you get a nice aroma. Now grind this along with the nutmeg. 
Method:
Heat oil in a pan. Add the mutton pieces to the oil. Do not add the marinate water. Fry the mutton pieces for 5 minutes. 
Now add the marinate water along with salt. Add water. Water should be little above the mutton level.
Cover and cook the mutton on low heat. Don't let the water evaporate completely. If it does then add some water.
When the mutton is soft add the garam masala. 
Now add the mixture 3. Cover the pan, and bring the gravy to a boil.
Add mixture 2 to the gravy along with the tamarind.
Let it boil. 
Garnish with coriander. 
Mutton Xacuti is ready to serve.
Tips!
Serve it with steamed rice, bread or roti.
I have learnt this Goan recipe from my mother-in-law.
Photo by Amit Agni






Wednesday, June 20, 2012

Indian chicken curry- Kadhai Chicken



Photo by Amit Agni
Ingredients:
2 chicken breast, cut in small pieces (You can also use chicken pieces with bone)
2 medium size onions, chopped
1 tomato, paste or puree
1/2tsp cumin powder
1/2tsp turmeric powder
1tsp coriander powder
1tsp coriander seeds
2tbsp red chili paste
1tsp coarsely crushed peppercorn
2-3tbsp oil ( I used a combination of ghee and canola oil)
1 bay leaf
3-4 javitri (Mace)
1 black cardamom
2 green cardamom
4 cloves
1 star anise
1 inch cinnamon stick
6-7 garlic cloves,paste
1 inch ginger,paste
Coriander leaves,chopped
Salt to taste
Water as per requirement
Method:
Wash chicken and pat dry.
Heat oil in a kadhai. Add bay leaf,cardamom,cinnamon,star anise,cloves,javitri,coriander seeds. Fry for 30 secs
Add the chopped onions. Fry the onions till light brown. 
Add the ginger-garlic paste. Fry till the raw flavours are gone. Sprinkle little water to lower the temperature. Onions will turn brown by now.
Add the tomato paste and mix well with the onion-ginger-garlic paste. Add red chili paste,cumin,coriander,turmeric,salt. Fry till oil separates. If the masala sticks to the kadhai, sprinkle some water in it.
Add the chicken. Fry the chicken in the masala and mix well so that the masala coats the chicken. Don't fry too much or the chicken will turn hard. 
Add a cup of water. Cover and cook on low heat. I have added more water because I wanted more gravy.
Chicken gets cooked very fast. It will take around 15-20minutes. You can prick the chicken with a fork to check if it is well cooked.
Garnish with coriander leaves.
Tips!
Serve with rice or roti.
Chili paste gives a nice red colour to the gravy. Otherwise you can use the kashmeri red chili powder.
Some people may not like raw coriander seeds in the gravy. In that case you can coarsely grind coriander and then add it. 
Toss some green capsicum slices in oil and garnish the chicken curry with it.



Sunday, June 10, 2012

Vanilla Chocolate Marble Cake



Photo by Amit Agni
Ingredients:
2 cups maida (All purpose flour)
2 tsp baking powder
A pinch of baking soda
1 cup white sugar
1/2 cup butter,softened
100 gms dark chocolate,room temperature
1 tsp pure vanilla extract
2 eggs,room temperature
1 tbsp yogurt,room temperature
1 cup milk,room temperature
Method:
  • Preheat oven to 180 degrees C. Place the rack in the center of oven.
  • Sieve together flour,baking powder and baking soda.
  • Melt the chocolate in a microwave. It may take 30 to 40 secs.
  • Creaming- In a bowl add the butter and sugar. Beat it till the mixture is light and fluffy.
  • Alternatively.beat the eggs till it is fluffy with a light yellow colour. 
  • Now beat the egg in small proportions with the butter and sugar mix.
  • Beat in the vanilla extract and yogurt.
  • Gradually fold in the flour mixture. Do it in small proportions.
  • Add the milk and beat again. 
  •  Now remove a little more than half of the batter and place it in a separate bowl.
  • Stir the melted chocolate to the remaining batter.
  • Take a cake baking pan and grease it. I place parchment paper at the bottom of the pan.
  • Place the batter in the pan by alternating spoonfuls of vanilla batter with the chocolate batter.
  • With a skewer or knife,gently draw swirls through the batter to marbalize it. Do not overdo the swirls.
  • Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let it cool completely.Marble cake is ready to serve.
Photo by Amit Agni

Friday, June 8, 2012

Chicken Tikka Recipe



Photo by Amit Agni
Ingredients:
2 chicken breast cut into small pieces (500gms)
2 tsp kashmiri red chili powder
2 tbsp gram flour
2 tsp ginger paste
2tsp garlic paste
1/2tsp garam masala powder
1/2tsp black pepper powder
3 tbsp yogurt
2tbsp lime juice
Salt to taste
6tbsp Oil
Method:
Take the chicken breast in a bowl, add ginger-garlic paste,little salt, 1tsp chili powder, lime juice and garam masala.Mix the ingredients well with the chicken.
Heat 2 tbsp oil in a pan on medium heat and add the gram flour to this. Cook the flour till it turns slight brown so that the raw smell goes. Be careful not to burn it.
Take the yogurt in another bowl. Add the gram flour to this. Add some salt and the remaining red chili powder. Add 3tbsp oil and black pepper, mix well.
Pour the yogurt mixture in the chicken breast bowl. Mix well. Keep this marinate for 2 to 3 hours in the refrigerator.
Preheat oven at 220 degrees C. Place the rack at the center of the oven.
Now skewer the chicken pieces and place it in a roasting tray. Please grease the tray before you place the skewers.
Cook the chicken tikka in the oven at 220 degrees C. for 20 minutes. Baste oil. Cook till chicken turns light reddish brown. It will take around 40-45 mins in total.
Sprinkle some chat masala with lime juice and serve.
Tips:
Serve it with coriander mint chutney and onions.  


Photo by Amit Agni

Friday, June 1, 2012

Simple to cook and tasty to eat...Poha



Photo by Amit Agni
Ingredients:
1 cup poha (Flattened rice)
2 green chillies, chopped
1 chopped onion (Medium size onion)
1/2 cup potato cut in small pieces
1/2 tsp turmeric powder
1tsp mustard seeds
10 curry leaves
1/2 inch ginger, chopped finely
1tbsp oil
Pinch of sugar and black pepper powder
1tbsp grated coconut
Salt to taste
Chopped coriander leaves for garnishing
Method:
Wash the poha once, with water, drain water and keep the poha aside.
Heat oil in a pan. Add the mustard seeds to it. 
When the mustard seeds start crackling add potato. Cover the pan with a lid and cook on low heat till the potato is tender.
Remove the lid, put gas on medium heat. Add green chilies, ginger, curry leaves and onion. Fry for 2 to 3 mins or till the onions look dehydrated and the raw flavour of ginger is gone.
Alternatively, add salt, coconut, sugar, black pepper powder, and turmeric powder in the poha that was kept aside. Mix the ingredients with the poha.
Now transfer this poha to the pan. Mix well and cook for 3-4 mins on low heat.
Garnish with coriander.
Serve with tea or curd. 
Tips!!!
You can add peanuts, peas and tomato if you want.


  

Homemade Badam Kulfi (My dad's recipe)

Photo by Amit Agni
Ingredients:
4 cups milk( I have used a combination of low fat milk and full fat milk)
5tbsp sugar (Adjust sugar as per your taste)
3-4 green cardamom 
10-12 almonds, finely sliced (Soak the almonds overnight and remove the skin next morning)
1 cup milk powder
Method:
Add the milk powder to the milk and stir well to mix it. Ensure there are no lumps.
Cut the cardamom pods at the center and add it to the milk along with the almonds.
In a thick bottom pan bring the milk to a boil then on medium flame let the milk cook further for 30-35 mins until it has thickened and reduced to little less than half.Keep stirring in between.
Add the sugar. Stir well. Taste to check if the sweetness is okay. Remove from heat and let it cool. Remove the cardamom pods from the milk and keep aside.
Pour the milk along with the almonds in a blender (don't put all the almonds in the blender leave some in the pan). Blend till the almonds are crushed.
Pour back the blender milk in the pan and mix well and bring to a boil. Cool the milk.
Pour this milk in a container or kulfi mould and keep it for 4-6hrs at the coldest temperature in the freezer.
Serve when it firms.
Tips!!
If you have not soaked the almonds overnight, soak it in hot water for 2mins then remove the skin.