Category Archives: Mains

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Shahi Tarkari Biryani

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Serves 2-3

Ingredients

1 large onion
3 tbsp cashews and almonds
4 tbsp oil/ ghee
The Vegetable layer:
2 cups chopped vegetables (potatoes, cauliflower, carrots, beans, peas, I even like to add soya nuggets, paneer or mushrooms sometimes. For an exotic twist, you could even use broccoli and asparagus)
1 tsp salt
4 tbsp oil
1 tsp chili powder
½ tsp turmeric powder (haldi)
Curry:
1 cup curd / yogurt, thick and fresh
1 tsp chilli powder
½ tsp turmeric powder
1 tsp biryani masala
½ tsp fennel, crushed
1 tsp ginger-garlic paste
1 tsp salt
The Assembly:
3 tbsp oil / ghee
1 bay leaf
1 star anise
3 cardamom / elaichi
1 inch cinnamon stick
4 cloves
1 ½ cup basmati rice, soaked
A few strands of saffron soaked in water for a few min
2 tbsp raisins
A handful of chopped mint and coriander leaves
1½ cup water

Method

  • Slice the onions and fry it in ghee or oil on low heat until it is caramelized and dark brown. Set aside.
  • Fry the cashews and almonds in the same pan and set aside.
  • Fry the vegetables in the same pan for 2 minutes and set aside.
  • Combine the curds with chili powder, turmeric powder, biryani masala powder, fennel powder, ginger-garlic paste and salt and mix well.

Putting it all Together

  • In a pressure cooker, heat 3tbsp of ghee/ oil.
  • Add the spices: bay leaf, star anise, cardamom, cinnamon and cloves.
  • Add the curd mixture.
  • Add the vegetables and fried nuts
  • Now spread the soaked rice on top of this and add saffron water.
  • Sprinkle the raisins, mint-coriander leaves and the fried onions
  • after that, sprinkle half of the fried onions / barista.
  • Add 1½ cup water.
  • Pressure cook for 2 whistles.
  • Serve garnished with the remaining fried onions, along with a raita or mirchi ka salan.

Notes:

  • I love to serve it along with a boiled egg but that’s just a personal preference. You can even substitute the vegetables in the recipe with boiled eggs and potatoes for a nice egg biryani.
  • If you are cooking without a pressure cooker, half-cook the rice first and then follow the same process, cover with a lid and let it cook until done, about 10 minutes depending on the rice.
  • I often use a lot more vegetables and might also use different rice, in which case the quantity of water needed will be more

Making your own Biryani Masala

  • Dry roast 3 dried red chilies and 7 bay leaves (tej patta) until crispy.
  • Separately, dry roast 2 tbsp coriander (dhania) seeds, 1 tbsp cumin (jeera) and 1 tbsp caraway seeds (kala jeera) until fragrant.
  • Dry roast 3 mace (javithri), 2 inch cinnamon stick, 1 nutmeg (jayfal), 1 tsp cloves, 3 black cardamom, 3 star anise, 10 cardamom, 1 tbsp pepper and 1 tsp fennel / saunf.
  • Once completely cool, add ½ tsp turmeric and blend to fine powder
    Store in an airtight container.

Raita

The easiest, simplest accompaniment to this dish is a raita. You can make this by mixing slightly beaten curds/ yogurt with chopped cucumbers, tomatoes, onions, green chilies, coriander leaves and salt.

You can use all the above vegetables or even just one of them to make a raita, and the cucumber can also be grated if it is being used alone.

Some people like to add red chili powder and cumin powder to this but I prefer it plain. Leave the raita in the refrigerator for a little while so the juices flow into the curds. Serve chilled.

All Posts, Breakfast, Mains

Bajra Khichdi with Vegetables

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There are some things that bring a deep, deep sense of fulfillment during winter. Bajra khichdi is one of them. It just needs to be planned ahead due to the soaking time.

Serves 2
Cooking Time: 30 min

Ingredients:

1/2 cup bajra
1/2 cup mung dal
2 cups water
1 tbsp mustard oil
1/2 tsp jeera (cumin seeds)
1/2 tsp haldi (turmeric powder)
a pinch of hing (asafetida)
1 small potato, peeled and chopped
1 small carrot, peeled and chopped, 
1/2 cup peas

Procedure

  • Soak bajra overnight, combine with mung dal, water and pressure cook for 4 whistles.  (Note: Some people like to pulse the bajra in a blender a few times before cooking, to crush it. I skipped this step and liked the crunch. Up to you what you like)
  • Heated some mustard oil, added jeera and when it splutters, add hing and haldi
  • Then add chopped potatoes, carrots and peas. 
  • Cook until done and mix it into the khichdi. 
  • Serve with a dollop of ghee and gud dahi or crispy pakodas 🙂 I added some raw sliced onions, and sliced ginger and chili with salt and lemon juice.

Most internet recipes talk about only bajra and dal but I wanted some more nutrition in it. Hence the veggies.

All Posts, Mains, Sides

Jackfruit Curry

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So the fridge is empty and I go to buy veggies and there’s a, what? RAW JACKFRUIT!!!!! Like, wow!!
Now this just HAD to be made! Even better with a friend joining for lunch! So kathal-alu sabji in mustard oil and with coconut milk, a concoction that turned out very successful, paired with urad dal khichdi and scrambled eggs Gordon Ramsay style.

Ingredients:

4 cups of skinned, cleaned jackfruit cut into cubes
2 potatoes peeled and cubed
1 tbsp cashew nuts
1-2 cups Coconut milk
1 cinnamon stick
1 bay leaf
½ tsp crushed pepper
1 small onion sliced
2 green chillies
6 flakes of crushed garlic
½ tsp turmeric powder
1/3 tsp red chilli powder
1 tsp coriander powder
Mustard oil (or oil of your choice)
Salt to taste

Instruction:

– Fry cashewnuts in ghee till golden brown. Set aside.
– Pressure cook jackfruit with 1 cup water for 2 whistles, cool, open and drain.
– Heat ample mustard oil, fry chopped potatoes. Set the potatoes aside on a paper towel.
– Add a stick of cinnamon, coarsely crushed pepper, and a bay leaf into the hot mustard oil,
add onions, green chilies and crushed garlic .
– Add turmeric, chili, coriander powder.
– Add jackfruit, let cook for a few minutes, add the potatoes, let cook for some time – it
becomes soft and creamy this way.
– Add coconut milk, let simmer for a few seconds, add salt to taste, mix in cashews and serve!
Note: Can substitute cashews with prawns for a delightfully tasty non-veg version. Just fry them in the same oil after the potatoes and before the onions.

All Posts, Mains

Fried rice and falafel

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It was my husband’s idea to have fried rice ad falafel for lunch. I was not sure how the combination is going to be, but it was awesome. Usually he needs ketchup with fried rice, but he was so happy with the falafel, he didn’t have the ketchup!

Fried rice

 

Ingredients

 

2 cups cooked rice

½ cup cut cabbage

½ cup green peas

½ cup sprouts

½ cup cut carrots

1 tbsp pickled olives

2 tbsps oil

1 tbsp white vinegar

1 tbsp soya sauce

Salt to taste

Instruction

 

  • Heat the oil in a pan, add the green peas and cut carrot. Keep the flame high and keep stirring the vegetables for about half a minute
  • Now add the sprouts, then the cabbage. You need to stir continuously and let the vegetables cook on high flame. When they are cooked, but still crunchy, reduce the flame.
  • Add the soya sauce, vinegar and then the rice and salt. Mix well and remove from the fire. Now mix in the olives.

 

Falafel

Ingredients

 

1 cup Bengal gram or chick peas, soaked overnight and drained

1 onion cut into small pieces

4 cloves of garlic

1 tsp jeera (cumin)

½ tsp turmeric powder

½ tsp red chilli powder

1 tsp coriander powder

8 black pepper corns

¼ tsp cardamom powder

Salt to taste

Oil for frying

Instruction

 

  • Put the soaked, drained chick peas in a grinder and do pulse grinding twice.
  • Add all other ingredients and grind, it should not become a paste, but slightly rough in consistency. I did this in the morning and had to prepare the falafel for lunch, so I kept the ground mix in the refrigerator for about three hours.
  • Heat oil in a kadai. When it starts smoking, keep the flame medium.
  • Take a small quantity of the chick pea mix in your palm, squeeze it and remove any excess water, roll into a ball and lightly flatten it.
  • Gently slip it into the hot oil and deep fry, turning it upside down, to cook from both sides. You have to slip it into the oil carefully, or it may break.
  • It still it breaks, you can mix in a small amount of flour for better binding. I did not have to do this.
All Posts, Mains

Dal Makhani

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Serves 4-6
Time taken: 40 min (Overnight Soaking Required)

Dal makhani is a very popular Punjabi dish, and is traditionally left cooking on burning coal overnight. The longer it is cooked, the better it tastes! If you have access to charcoal, you can light up a small piece, pour a few drops of ghee on it to increase the smoke and place the piece in a little bowl inside the pot of dal makhani, sealing it with a lid. This will impart a lovely smokey flavour to the dish.

Ingredients

1 cup udad dal with skin
2 tsp bengal gram dal (chana dal)
3 tsp rajma (kidney beans)
2 big tomatoes, pureed
1/3 cup cream
½ tsp turmeric powder
½ tsp chilly powder
2 tsp coriander powder
½ tsp garam masala powder
Salt
2-3 tbsp salted butter
Crushed garlic (6 flakes)
Ghee

Instructions

  • Soak udad dal, bengal gram dal and rajma overnight and then pressure-cook for 20-30 min with water.
  • Open the pressure cooker and place it on the heat.
  • Add tomato puree, masala powders and salt to the cooked dal.
  • Let it simmer for sometime, and then add lightly beaten cream.
  • Season with crushed garlic, remove from heat, add butter and serve.
All Posts, Mains

Baingan Bharta with a Twist

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Even though my mother makes great food, I still attribute my training in traditional Indian cooking to a lovely neighbour Nita, who I’d spend many hours watching as we gossiped about nothing. I like almost everything I make, but this particular dish really stole my heart, I’d crave for her to make it so much, that I eventually had to ask her for the recipe – I simply couldn’t seem to recreate it at home.

I love the strong Punjabi version very much, but this is quite different – subtle, and flavoured very differently. The peanuts give it a lovely crunch and the spring onions give it a flavour one doesn’t encounter very frequently in Indian cuisines. It is also  very easy and quick to make.

Time taken: 20 min
Serves 3-4

Ingredients

2 big brinjals (the big dark purple ones)
¼ cup peanuts
3-4 cloves of garlic,
1 green chili
½ cup chopped spring onion leaves
a fistful of coriander leaves
½ tsp cumin seeds (jeera)
½ tsp mustard seeds (rai)
½ tsp carom seeds (ajwain)
a pinch of turmeric
1 tbsp groundnut or sunflower oil
salt to taste

Instructions

Roast the brinjals over fire or charcoal until the skin is burnt and sort of hard. Make sure you turn it every few minutes so that it is cooked evenly on all sides.

Let it rest a few minutes and then peel off the burned skin.

Mash the garlic and green chili together.

Now add the brinjal and gently mix it in, mashing it gently. Add salt, spring onion and coriander.

Now heat the oil in a pan, and add cumin and mustard seeds.

Add peanuts and roast for 2-3 minutes.

Add the carom seeds and before it starts to burn, add the turmeric and the mashed brinjal.

Cook for 5 minutes, and then let sit covered for a few minutes for the flavours to mix.

Serve with phulkas or parathas.

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Thai Coconut Curry

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Thai Coconut Curry
Steamed Barramundi fillet with Thai Coconut Curry, Basmati rice and sauteed vegetables

I love South East Asian food. Something about the flavors of lemon grass, Thai basil, Kafir lime, galangal, the wonderful leaves…. oh and how can I forget the coconut milk! Recently when I was searching for recipes, I came across this one. I was actually in the mood to eat Thai red curry, and was only looking for interesting options, but this one swept me off my feet. I just HAD to make it!

So I sent my guy scurrying down to get the stuff. And boy what a delight this was. I write this recipe more because I want to have it on hand at all times than any desire to share. Use the sauce as an accompaniment to vegetarian or non vegetarian meals. I served it on top of a Barramundi fillet.

Makes enough for 4
Time taken: 30 min

Ingredients

1 tbsp dark sesame oil
2 tbsp minced peeled fresh ginger
4 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped scallions or spring onions
1 tsp garam masala or curry powder
2 tsp red curry paste
1/2 tsp ground cumin
4 tsp soy sauce
1 tbsp palm sugar
2 tsp Asian fish sauce (I used oyster sauce)
1 (14-ounce) can coconut milk
1/4 cup chopped fresh coriander or cilantro
Salt

Instructions

Heat oil in a wok, add ginger and garlic; cook 1 minute. Add bell pepper and scallions; cook for another couple of minutes.

Stir in curry powder, curry paste, and cumin; cook 1 minute.

Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil).

Remove from heat; stir in cilantro or basil if using.

Serve.

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Pudina (Mint) Rice

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When we were returning from a friend’s house at Koppal, his wife packed lunch for us as a surprise. When we had it on the way, I was blown off by its flavor and taste. On reaching home, I asked her for its recipe and she obliged.

Mint is one of the oldest and most popular herbs that is grown around the world. It can bring that extra zing and unique flavor to almost any thing you cook. Pudina is packed with antioxidants and phytonurients that can work wonders for your stomach. It relieves  acidity and flatulence. The strong antioxidants present in mint leaves leaves the skin with a natural glow and rehydrate dull and dry skin.

Ingredients:

1 cup Rice

Salt

2 ½ cups of water for sona masuri rice (1 cup water if you use Basmati rice)

To grind:

1 cup, lightly packed mint leaves

A small bunch of coriander leaves

½ inch piece of ginger

6,7 garlic flakes

1 green chilli

½ cup grated coconut

To season:

2 tbsps oil

½ tsp cumin seeds

1 bay leaf

3 cloves

1 mace

3 cardamoms

1 small piece cinnamon

To garnish:

1 tbsp cashew nuts roasted in 1 tsp ghee

Method:

  • Soak the rice for 15 minutes.
  • Heat oil in a pressure cooker; add cumin seeds, bay leaf, clove, mace, cardamom, cinnamon, saute for a while.
  • Add the ground masala and roast lightly.
  • Pour water, salt and bring to boil.
  • Add the soaked rice and cook on medium flame for two minutes.
  • Close the cooker and pressure cook for five minutes.
  • Serve hot with cucumber raita.

Pudina rice

All Posts, Breakfast, Mains

Appam

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Almost every Keralite away from home craves appams and puttu. And why not? Who can deny the charm of this magical dish, especially when combined with an exciting stew or kadala curry?

2 cups Rice (for 8 no.s)
½ cup Coconut water
5 tsp Sugar
A pinch of Baking soda
½ cup Grated coconut
Water
A pinch of Salt
Sesame oil for cooking

Method

  • Soak rice for about 4 hours.
  • Add 2 tsp sugar to the coconut water and keep for about 10 hrs to allow fermentation.
  • Grind the soaked rice
  • Take one heaped tsp of this mix, add 5 tsp water and cook it on slow fire till it thickens. Let it cool.
  • Grind this and the soaked rice with coconut and the fermented coconut water to a very smooth paste. Keep aside for 12 hrs.
  • Add a pinch of baking soda, salt and rest of the sugar, and make a somewhat thick batter by adding enough water.
  • Heat an iron karahi, smear evenly with oil, add a ladleful of the batter, swirl to spread into a circle and cover with a lid.
  • Cook on a low flame until it comes off easily.
  • Serve with kadala (black channa) curry or vegetable stew.

Variation: Immediately after spreading the batter, break an egg into the center of the appam. Cover and cook on a low flame until the egg reaches the desired consistency.

Note: Another way of making appams is by using yeast. Instead of coconut water, soak a quarter teaspoon dry yeast in a half cup of lukewarm water for 10 min. Then mix it in along with sugar and ground rice and let sit for about 4-5 hours. Continue as mentioned.

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Thai Peanut Curry

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Thai Peanut Curry

I’m sure this sort of dish exists already, but this one is something I just whipped up on a whim. I love peanut butter, and I felt like adding it to the curry. And voila, what a yummy dish it turned out to be. Just like the Thai red curry, this is a super quick dish as well.

Time Taken: 20 min
Serves 4

Ingredients

1 cup sliced halved zucchini
½ cup sliced halved carrots
1 cup broccoli florets
½ cup halved baby corn
1 cup sliced button mushrooms
½ cup water chestnuts (optional)
a handful of kafir lime, lemongrass & Thai basil leaves (optional)

1 can (14 oz/ 400 gm) or 2 cups coconut milk
2-3 tbsp peanut butter
1 tbsp Thai red curry paste
1 tbsp chopped galangal (substitute: ginger)
1 tbsp chopped garlic
2 tbsp sesame oil
Salt to taste, a pinch of sugar

Method

Heat the oil and sauté the galangal/ginger and garlic for a minute.

Add the vegetables in the order of time required for cooking. So that means the carrots go in first, the baby corn and zucchini after a couple of minutes, then broccoli and water chestnuts, and lastly mushrooms and leaves. Cover and cook until nearly done, 3-5 minutes.

Mix the peanut butter, ¼ cup coconut milk, Thai curry paste and add it to the vegetables.

Add the rest of the coconut milk, salt and sugar. Bring to a boil, take off the heat and serve.