Ingredients: - Serves 4
200 grams Peas (Fresh or frozen)
200 grams Button Mushroom (Khumb/Dhingri - Indian)
2 Large Onions (Ground to a paste)
4 Large Tomatoes (Blended to a paste)
1 Tablespoon Ginger Garlic paste
50 grams nut paste (Cashew nuts preferably, boiled for 5 minutes and ground to a paste)
1 Large Bay Leaf (Tez Patta - Indian)
3-4 Cloves (Laung - Indian)
1-2 Green Cardamom (Hari Elaichi- Indian)
2 Teaspoons Garam Masala (Readymade Indian Curry Powder, preferably 'Badshah' or 'Everest' brand)
3 Tablespoons Oil
Salt to taste
Method:
Wash the peas and boil in water for 5 minutes or till they are cooked. Drain and keep aside. Blanch the mushrooms in boiling water for 1 minute. Drain and keep aside.
Now in a wok or deep pan, heat the oil. When the oil is hot, add the Bay Leaf, Cloves and Cardamoms. Immediately afterwards, add the onion paste, Ginger Garlic Paste and the Cashewnut paste. Keep stirring so that it does not stick to the bottom of the pan. Cook till the paste is pink/light -brown and cooked. Now stir in the Tomato paste and cook till the tomato paste is cooked and the oil starts appearing over the gravy. Keep stirring so that the gravy does not stick to the bottom of the pan. Now add the Garam Masala and let it flavor the gravy.
A little secret; for a unique restaurant style taste, I prefer to use 'Badshah' brand 'Nawabi Meat Masala', instead of the Garam Masala. If you want the gravy to be a little more spicy, you can add some red chilli powder at this stage. Now add the cooked peas and blanched Button Mushrooms to the gravy and cover for 2 minutes. Your Matar Mushroom is ready to serve.
Serving Suggestions:
Serve hot with Tandoori Roti, Naan, Chapati, Paratha, Bread or with Rice.
Monday, August 23, 2010
Pulao (Street Style)
Ingredients
Serves 4
A big bowl of boiled and fully cooked rice - (500 grams)
1 Onion -(Sliced)
8-10 cloves of Garlic (finely chopped)
2 Large Tomatoes - (chopped)
1 Large Potato -(Boiled, Peeled and Chopped)
Cabbage - 100 grams - (Finely shredded)
1 Medium Carrot - (Finely chopped)
50 grams Peas (shelled)
1 Large Capsicum or Green Bell Pepper - (finely chopped)
2 green Chillies - (optional, finely chopped)
2 Teaspoons Pav Bhaji Masala - (preferably Everest or Badshah brand)
1/2 teaspoon Turmuric powder
100 grams Butter or Cooking Oil (preferably Amul butter)
1 Teaspoon Red Chilli Powder - (optional)
Salt to taste
50 grams Coriander leaves or Cilantro for the garnish - (finely chopped)
Method
Heat the butter in a frying pan or wok. When the butter is hot, add the chopped onions and garlic. Stir for a minute and add the shredded cabbage, peas and carrots. Cover and cook for 3 minutes. Check to see if the carrots and cabbage are cooked. Add the green chillies and tomatoes and cover till the tomatoes are cooked.
When the tomatoes are cooked, add the Pav Bhaji Masala, Turmuric Powder and Red chilli powder. Stir. Add the chopped boiled potatoes and incorporate in the mixture. Add salt to taste. Finally add the chopped capsicum and the boiled rice together. Mix together properly and cook the Pulao over medium-high heat, stirring it every now and then so that the Pulao has a smoky fried flavor.
To Serve
Serve in individual plates and garnish with chopped Coriander leaves. You can also serve a wedge of lemon with the Pulao.
Serves 4
A big bowl of boiled and fully cooked rice - (500 grams)
1 Onion -(Sliced)
8-10 cloves of Garlic (finely chopped)
2 Large Tomatoes - (chopped)
1 Large Potato -(Boiled, Peeled and Chopped)
Cabbage - 100 grams - (Finely shredded)
1 Medium Carrot - (Finely chopped)
50 grams Peas (shelled)
1 Large Capsicum or Green Bell Pepper - (finely chopped)
2 green Chillies - (optional, finely chopped)
2 Teaspoons Pav Bhaji Masala - (preferably Everest or Badshah brand)
1/2 teaspoon Turmuric powder
100 grams Butter or Cooking Oil (preferably Amul butter)
1 Teaspoon Red Chilli Powder - (optional)
Salt to taste
50 grams Coriander leaves or Cilantro for the garnish - (finely chopped)
Method
Heat the butter in a frying pan or wok. When the butter is hot, add the chopped onions and garlic. Stir for a minute and add the shredded cabbage, peas and carrots. Cover and cook for 3 minutes. Check to see if the carrots and cabbage are cooked. Add the green chillies and tomatoes and cover till the tomatoes are cooked.
When the tomatoes are cooked, add the Pav Bhaji Masala, Turmuric Powder and Red chilli powder. Stir. Add the chopped boiled potatoes and incorporate in the mixture. Add salt to taste. Finally add the chopped capsicum and the boiled rice together. Mix together properly and cook the Pulao over medium-high heat, stirring it every now and then so that the Pulao has a smoky fried flavor.
To Serve
Serve in individual plates and garnish with chopped Coriander leaves. You can also serve a wedge of lemon with the Pulao.
French Green Beans in Coconut and Cashewnut Masala (Indian Style)
Ingredients
Serves 4
500 grams French Beans (chopped into small pieces).
2 Big Onions - 100 grams (Grinded or blended to a paste with a little water).
1 teaspoon Ginger Garlic paste.
3 Big Tomatoes - 200 grams (Grinded or blended to a paste with a little water).
Thick Coconut Milk - 100 ml. (You can substitute with 200 grams fresh grated coconut).
Cashewnuts - 50 grams (Boiled in a little water, and grinded to a paste).
1 Large Bay Leaf.
2 Teaspoons Indian Garam Masala Powder.
1/2 Teaspoon Turmuric Powder.
1/2 Teaspoon Red Chilli Powder.
100 ml Cooking Oil.
Salt to taste.
Method
In a pot of boiling water, cook the chopped french beans till they are al-dente (just under cooked). Drain and cool immediately under running cold water. Keep aside. This will retain the fresh green color of the french beans. You may also add a little baking soda to the boiling water to help retain the color of the french beans.
Now in a deep frying pan or wok, heat the oil. When the oil is hot, slip in the Bay Leaf. Now add the onion paste. Keep stirring the paste till it starts to turn pink. Now add the Ginger Garlic paste and stir till the paste turns light brown. Add the tomato paste and cook. Keep stirring so that the paste does not stick to the bottom of the pan. When the tomato paste is well cooked and the oil starts to leave the sides of the pan, add the Garam Masala Powder, Red Chilli Powder and Turmuric powder. Stir for a minute and add the cashewnut paste and the coconut milk. Keep stirring and cook for another minute or till the paste is well cooked, and starts to leave oil.
Now to this gravy or masala, add the cooked french beans and stir thouroughly. Cook the French beans in the masala for 3 minutes, stirring in between. Add a little water if the curry starts t stick to the bottom of the pan. When the masala seems to permeate the french beans, add 1 cup of water and boil for a minute. Add salt to taste. Remove to a serving dish. Your French Beans in Coconut and Cashewnut Masala is ready.
To Serve
Garnish the dish with slices of tomatoes and a sprig of coriander or cilantro. Serve hot with Bread or Indian breads like Chapati, Paratha, Naan or Kulchas. Can also be served as a curry with Rice.
Serves 4
500 grams French Beans (chopped into small pieces).
2 Big Onions - 100 grams (Grinded or blended to a paste with a little water).
1 teaspoon Ginger Garlic paste.
3 Big Tomatoes - 200 grams (Grinded or blended to a paste with a little water).
Thick Coconut Milk - 100 ml. (You can substitute with 200 grams fresh grated coconut).
Cashewnuts - 50 grams (Boiled in a little water, and grinded to a paste).
1 Large Bay Leaf.
2 Teaspoons Indian Garam Masala Powder.
1/2 Teaspoon Turmuric Powder.
1/2 Teaspoon Red Chilli Powder.
100 ml Cooking Oil.
Salt to taste.
Method
In a pot of boiling water, cook the chopped french beans till they are al-dente (just under cooked). Drain and cool immediately under running cold water. Keep aside. This will retain the fresh green color of the french beans. You may also add a little baking soda to the boiling water to help retain the color of the french beans.
Now in a deep frying pan or wok, heat the oil. When the oil is hot, slip in the Bay Leaf. Now add the onion paste. Keep stirring the paste till it starts to turn pink. Now add the Ginger Garlic paste and stir till the paste turns light brown. Add the tomato paste and cook. Keep stirring so that the paste does not stick to the bottom of the pan. When the tomato paste is well cooked and the oil starts to leave the sides of the pan, add the Garam Masala Powder, Red Chilli Powder and Turmuric powder. Stir for a minute and add the cashewnut paste and the coconut milk. Keep stirring and cook for another minute or till the paste is well cooked, and starts to leave oil.
Now to this gravy or masala, add the cooked french beans and stir thouroughly. Cook the French beans in the masala for 3 minutes, stirring in between. Add a little water if the curry starts t stick to the bottom of the pan. When the masala seems to permeate the french beans, add 1 cup of water and boil for a minute. Add salt to taste. Remove to a serving dish. Your French Beans in Coconut and Cashewnut Masala is ready.
To Serve
Garnish the dish with slices of tomatoes and a sprig of coriander or cilantro. Serve hot with Bread or Indian breads like Chapati, Paratha, Naan or Kulchas. Can also be served as a curry with Rice.
Sunday, August 22, 2010
Butter Chicken
Butter Chicken, a non-vegetarian delicacy is one of the most popular dishes not only in India but also other parts of the world. Also known as Murg Makhani, the popular Indian non-vegetarian dish of Butter Chicken is easily available across many Indian restaurants and eateries all over India especially the north of India. Butter Chicken is said to have originated from the popular Moti Mohal restaurant in Daryaganj, Delhi. Butter Chicken is a gravy chicken preparation where butter, cream, tomato and chicken are the main ingredients.
Marinade
Marinade
- ½ kg: Curd
- 1 tsp: Ginger garlic paste
- 1 tsp: Red chilli powder
- Salt to taste
Gravy
- 100 gm: White butter
- ½ kg: Tomato (pureed)
- ½ tsp: Black cumin seeds
- ½ tsp: Sugar
- 1 tsp: Red chilli powder
- Salt to taste
To Prepare Chicken
- 100 gm: Fresh cream
- 75 gm: White butter
- 4-5: Sliced green chillies
- ½ tsp: Crushed fenugreek leaves
- For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
- Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
- Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
- For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
- Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
- Cook till chicken is done.
- Butter Chicken is ready to eat.
- Serve hot with rice or naan.
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