eCurry - The Recipe Blog

I remember the time when back in India many moons back we used to live in a joint family. My grandparents, uncles, aunts  & cousins all lived in a big house, ate all together in one long dining table. Sunday afternoon lunches were always beautiful times when everyone was home, relaxed & talking for hours over food. Even tho’ I might have been only about 6 or 7 years old, I still  remember that one of the dishes used to be mutton curry or chicken curry. The hot steaming curry, used to be placed at the  center of the table, & all us little kids eyed it with utmost enthusiasm, while waiting for our turns.

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Talking of  Dum Aloo…There are some hundreds of ways to make Dum Aloo. In West Bengal it used to be a must dish served for weddings with “Radhaballavi” (lentil stuffed puri), and I loved the slight & subtle sweet taste of that kind of dum aloo.

Also during fall/winter time, when there would be small new baby potatoes, & the peas in the shell, my mom would make peas kachori and dum aloo with the bite size potatoes. It used to be an all evening activity when we would all sit and shell the peas and rub the potatoes to skin the already peeling skins.

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Children are a joy & mine are growing very very fast. Birthdays are such a special time, but these days always bring in a down tone for me… the years are just flying by, and soon I will have no tiny, helpless, clinging baby to hold:-(  Well, we have to accept life the way it is and above all Enjoy every precious moment.

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Palak Paneer

This one is a Treasure in my kitchen.  A delicious preparation of Paneer(soft Indian cottage cheese) gently simmered in curried Palak(spinach), this dish is relished with hot naan breads or chapatis. Or serve it as a delicious side accompaniment to any meals. Me & my kids spoon out & eat atleast half a bowl even before we start with the bread:-D. The origination of this dish is from the Northern Parts of India but is enjoyed all over the country & all over the world. 

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The “Saas Bahu” combination is supposed to give the creeps:-D However my mom-in-law is one of the most wonderful people I have ever come across and I could not ask for more. Getting married when I just stepped in to my twenties… I thought and moved with caution, but immediatley she helped me get absorbed in to the family and more than all, amazed me with her exceptional cooking skills. Over the years I have learned a lot of what she cooks, especially the ones which are loved and craved by my hubby.

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Toasted Sesame & Shrimp Fried Rice

This is one of those tasty recipes which can be created in jiffy when you are in a time crunch, yet you crave for something to fulfil your taste buds and hunger. The toasted sesame gives a subtle nutty flavor and you can add any vegetable you want.

Ingredients:

1 cup uncooked rice (I use Sona Masoori white rice)
½ pound medium raw shrimp – deveined and shelled
1 teaspoon Lemon Juice
2 tablespoons of Tangy Hot Oil(If this is not handy, just use regular oil mixed with a teaspoon of any hot sauce)
½ medium sized Onion chopped
2 cloves of garlic chopped and mashed
4 stalks of Celery chopped
½ cup Peas
½ cup chopped Carrots
3 Sprigs of Spring Onion (some cut in angles and some chopped fine)
Salt
2 teaspoons Vinegar
2 tablespoons Oil
1 tablespoon Oil
1.5 tablespoons of Sesame Seeds

Preparation:

Toast the sesame seeds on a skillet till they are light brown but not burnt. Set aside.

Coat Shrimp with lemon juice and a sprinkle of salt and let it marinate for about 10 minutes. Heat the Hot Oil in the pan, and sauté the shrimps till they are pink and curled up. Set aside.

Wash the rice thoroughly to drain away the extra starch, cook it in 2 cups of water and 1 tablespoon Oil. When all the water evaporates from the top, lower the heat to minimum and cover it for about 10 minutes. Switch off the heat and let it stay covered for another few minutes. The rice at this stage should be separate and long and not sticky and mushy. (Alternatively use a Rice Cooker and follow Instructions).

Spread out the rice in a plate, sprinkle Vinegar on it, toss and let it sit for about 15 minutes. In the mean time heat oil and add the garlic and onions. Stir them in oil for a minute and add the carrots, celeries and peas. Fry at high heat till all the water disappears. Add salt and the rice, stir gently and cook for a few more minutes. Switch off the heat and add the Spring onions, the Shrimps and the toasted Sesame seeds. Toss and Cover for 10 more minutes.

Serve Hot.

Potatoes & Fenugreek Seeds

Tucked away among the tiny villages in the colorful and beautiful deserts of Rajasthan, nestles a oasis surrounded by cool shady trees. This haven of peace is the Ashram - Bala. We had the privilege to visit this place last time we visited Jaipur and paid our respects to SatiMata. We also had the privilege to have our lunch here, inside the cool thick walls where no air condition is needed even when it is 90 degrees outside.

Along with all the other delicious dishes we had for lunch, there was this particular dish which I liked the  best even though I did not and could not figure out what I was eating, other than it had cubes of potatoes in it. This was something which I had never eaten before… Later I had found out that the main ingredient which felt like a kind of lentil to me, was actually green fenugreek(methi) seeds cooked like a vegetable!! I cook green fenugreek (methi) leaves, use the seeds and Kasuri Methi as spice/seasoning. But never ever did I imagine that the unripened fenugreek seeds can be cooked too. They lack the bitterness of the seeds which we usually use as spice.

I never found green fenugreek seeds here, but I was suggested to soak the regular ripened fenugreek seeds overnight as an alternative. This takes away some of the bitterness (they are still a wee little bitter), and also swells up to a soft plump, which makes it possible to cook it like a vegetable.

This dish is so very different. I was just going to post it when I came across the Herb Mania Fenugreek Event. What timing!!

This goes to the Herb Mania Fenugreek Event hosted by RedChillies.

Ingredients:

1. 1/4 cup Fenugreek(Methi) seeds
2. 2 medium sized Potatoes
3. 1 inch ginger peeled
4. 4-5 Cloves of Garlic
5. 4 Hot Green Peppers (like Serrano)
6. 1 Tomato chopped
7. 1/2 teaspoon Turmeric
8. 2 teaspoons Red Chili Powder (adjust to your taste)
9. Salt
10. 1 teaspoon Coriander Powder
11. 3 tablespoons Oil
12. 1 tablespoon Plain Yogurt
13. 1 teaspoon Ghee (for Tarka)
14. 1/2 teaspoon Red Chili Powder (for Tarka)
15. 1 tablespoon chopped Cilantro for garnish

Preparation:

Soak the fenugreek seeds in water overnight. Wash them thoroughly and strain out the water.

Peel and cut the potatoes in to 1″ cubes. Sprinkle salt and turmeric on them and set aside. Heat oil and fry the potatoes till they start to brown. Remove with a slotted spoon and set aside.

Blend Ginger, hot green pepper, garlic and tomato in a puree. Pour this in the same oil the potatoes were fried and simmer till the oil separates from the sides. Add the Potatoes and the Fenugreek seeds. Mix it so the pureed tomato and ginger garlic coats the potatoes and the seeds. Fry for about 8 - 10 more minutes.

Mix Turmeric, salt, coriander powder and red chilli powder in half cup of water and pour it in the pan. Cover and cook till the potatoes are tender. It should not dry up completely. There should be enough water to coat the potatoes and the seeds and a little bit more. Add more water if its too dry. Add the Plain yogurt mixed with little water. Simmer uncovered at low heat for another 10 minutes.

Switch off the heat. Now for the Tarka, heat the ghee and when smoking hot add the chilli powder and immediately pour it on the potatoes and fenugreek. Garnish with chopped cilantro.

Fenugreek seeds & Potatoes with Poori

Serve with Poori or any Indian bread. Best tasted with Poori and Shrikhand on the side.

It is Indo Chinese. It is Chinese ingredients given a strange but lip smacking Indian twist. Chinese Bhel is Crispy Noodles with vegetables, tossed with sauce.

College crowd grouped in street corners and Chinese Bhel remind me very much of the street side food stall culture in India and how everything is prepared at lightning speed to cater to so many waiting in the line. And that’s where it tastes the best!!  It is also a great quick fix snack for unannounced guests in the evening. So here it is – the crunchy, munchy Chinese Bhel. Enjoy!

Ingredients:

1. 2 cups noodles (Any kind noodles like small bags of Hakka noodles, Ramen or Maggi Noodles are good to use).
2. 2 tablespoon chopped red onion
3. 2 Serrano peppers chopped (Optional)
4. ½ cup cabbage very finely shredded
5. 1 Roma tomato chopped
6. 2 tablespoons green bell pepper chopped
7. 2 tablespoons Cilantro very finely chopped
8. 2 stalks of green/spring onion chopped
9. 1/2 teaspoon very very finely julienned fresh ginger
10. 2 tablespoons Oil

Optional:

Any vegetable of your choice (Shredded carrots, chopped baby corns etc)

For the sauce:

1. 1.5 teaspoon chunky peanut butter
2. 1 teaspoon of light soy sauce
3. 1 tablespoon ketchup
4. 1 teaspoon vinegar
5. 1 teaspoon Sriracha or any hot sauce (Optional)

Preparation:

Break the noodles in to pieces (Do not crumble them), so they are separated, and not in clumps. Heat oil and fry the noodles at low heat, frequently tossing it around so all the noodles are cooked. It should look light brown and should be crispy to taste. Set aside.

Whisk all the ingredients for the sauce.

Place the fried noodles in the serving bowl and add all the above ingredients except the sauce. Toss.

Spoon the sauce uniformly over the noodles and toss again.

Tangy Hot Oil

This Oil is similar to what we are accustomed to getting in most Chinese Restaurants. Our family, all of us being spice eaters:-) always take a few extra of these ‘Hot Oils’ whenever we are eating Chinese. This Tangy Hot Oil is something which I experimented at home, by adding a few more things to the basic oil and crushed red peppers. The result was pretty well accepted and I have also used the oil to cook some other dishes with it for extra spicy flavor.

Ingredients: 

1. 1/2 cup  Oil
2. 2 cloves of garlic
3. 1 tablespoon of vinegar
4. 2 tablespoon of ginger juice (grate fresh ginger and strain out the juice)
5. 2 tablespoons of crushed dry red pepper
6. 3 hot green chili pepper ( numbers may be adjusted to taste)
7. 1 tablespoon ketchup
8. 1 tablespoon any red hot sauce

Preparation:

Chop and mash 1 clove of garlic. In a bowl mix together  garlic, ginger juice, ketchup, hot sauce, vinegar and slit green hot peppers.

Heat Oil to smoking hot. Add 1 clove of garlic in the oil. Add the red pepper flakes  till they start sizzling. Add the mixture in the bowl to this hot oil and simmer for about 10 minutes.

Serve with Fried Rice or even use it as spiced cooking oil.

Pan Seared Chicken with Tomatoes

This is an extremely easy but deliciously healthy recipe. I have used orange juice instead of the traditional lemon as a citric marinade. The orange does not make it as tangy, but gives it a smoother taste. The cumin in the marinade and the tomato, onion topping adds that smoky flavor. The chicken breasts can alternatively be grilled outside too. Have it at home or make it big in a barbeque cook out party!

Ingredients:

2 Skinless, boneless breasts of Chicken

1 tablespoon olive oil

1/2 Onion chopped

2 Roma tomatoes chopped

1/2 cup tomato puree

2 cloves of garlic minced

2 tablespoon orange juice

1/4 teaspoon cumin seeds

Salt to taste

1/4 cup pitted black olives halved vertically

1 tablespoon chopped cilantro

1 teaspoon  butter

For marinade:

Juice of 1/4  Orange (Freshly Squeezed Juice)

1/4 Onion grated

1″ Ginger grated

1/2 teaspoon Cumin Seeds

1/2 teaspoon roasted ground cumin

Salt to taste

Preparation:

Slit the chicken breast in a couple of places on each side.

Squeeze out the juice of the onion and ginger and throw away the fiber. Add the cumin seeds, roasted ground cumin, and salt. Mix all the ingredients and pour it over the chicken and let the chicken sit in the marinade for atleast an hour.

Heat oil in a pan. Place the chicken breasts and cover and cook on both sides till chicken is done. Then brown the chicken on both sides on high heat. Set aside.

Heat butter in pan. Add the garlic and stir it around for sometime. Do not let it brown. Add the onions and brown them slightly. Add the cumin seeds, Tomato puree, chopped tomatoes, orange juice and salt, and cook for about 5- 10 minutes, till the tomatoes are almost done. Add the olives and the cilantro and switch off the heat.

Arrange the chicken on the serving plate and pour the tomato and the onions on the chicken.