It’s no secret that I love Indian food. Love may even be an understatement. Truthfully, I am obsessed with the cuisine!
This is a very simple recipe, really. It doesn’t take long to throw together, and is quite forgiving. You can toss in any stray veggies laying around in your refrigerator, and substitute the chicken with any protein you desire (mushrooms are an excellent vegetarian option!).
6-8 chicken thighs (I used boneless/skinless)
2 tbsp. olive oil
1/2 tsp. cumin seeds
1 large red onion- diced
1 tbsp. garlic paste
1 tbsp. ginger paste
1 tsp. ground turmeric
3 tsp. ground garam masala
2 tsp. ground corriander
2 tsp. ground cumin
1/4 tsp. ground chili powder (more or less, depending on how spicy it is. Mine is quite spicy.)
2 large roma tomatoes- diced
2 tsp. plain yogurt- whisked
1 bay leaf
2 tsp. salt–or to taste
about 2 c. vegetables- whatever you have on hand
chicken stock, vegetable stock, or water- as needed to thin the curry
Using one large pot with a tight fitting lid, heat oil over medium-high heat and add 1/2 tsp. cumin seeds. Once they begin to pop, add the diced onions and fry until the pieces become translucent.
Add the ginger and garlic pastes. Keep stirring.
Add all the quantities of ground spices, and the bay leaf. Keep frying. The mixture should be quite dry and begin to stick to the bottom of the pan. About three minutes.
Add the chicken to the pan and cook on high-heat for about 5 minutes, until the chicken has fully browned. Add any vegetables you are using at this point.
Turn the heat back to medium-high and add the tomatoes to the pot. Add about 1 cup of chicken stock (or water) and simmer until the tomatoes have cooked down. Add the whisked yogurt. Stir it all together and then bring the mixture to a fierce boil.
Put the lid on the pot, turn the heat to medium and simmer for about 1 to 1 1/2 hours–checking and stirring every 30 minutes.
Taste and adjust the salt-level. Add additional chicken stock if the curry has become to thick.
Garnish with freshly chopped cilantro and serve with rice.
I Love Dal Makhani. It is my favorite among-st all the dals.. I can gorge on it anytime and every time :-). I think its very earthy and rustic in taste and that’s what I really love.
Here’s how I make it.
3/4 cup whole urad (whole black lentil),
2 tbsp rajma,
3 tbsp butter,
1 tsp jeera,
2 green chillies, cut lengthwise,
1″ stick of cinnamon,
1/2 cup finely chopped onions,
1/2 tsp ginger-garlic paste,
1 tsp chilli powder,
1/4 tsp turmeric powder,
1 1/2 cups fresh tomato puree,
1/2 cup fresh cream,
2 tbsp chopped coriander,
1 tbsp fresh cream for the garnish, Salt to taste
Clean, wash and soak the whole urad and rajma overnight.
Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
Allow the steam to escape before opening the lid.
Whisk till the dal is almost mashed. Keep aside.
For the tempering, heat the butter in a deep pan and add the cumin seeds.
When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
Add the cream and mix well. Simmer for 2 to 3 more minutes.
Serve hot garnished with coriander and fresh cream.
I must tell you, that the cloves really give a lot of heat to the dish. This dal tastes even better the next day, so if you really want the entire flavour to come through make it a day in advance. Just dont add the cream to the recipe. Add it when you heat it up before serving.
To show my love for you, I will learn, cook and share some biryani with you. That’s how deep my love is.
Everyone thinks that biryani is a very complex dish and very difficult to make, but trust me it’s the easiest and super delicious dish you could every make. So let’s go to the recipe.For this dish, you can use any kind of minced meet (lamb, chicken). Fragrant and spicy kheema masala are layered with the partially cooked basmati rice and garnished with saffron and nuts. Very easy to make and here are the steps to follow.
2 Cups Basmati rice
3-1/2 Cup Vegetable Stock
1″ Piece of Cinnamon
3 Black Cardamom
2 Bay Leaves
4 Star Anise
1-1/2 tbsp Clarified butter or Vegetable Oil
Salt to taste
For kheema Masala:
1 Pound Minced Meat (I used Turkey)
1 large onion (chopped)
4-5 Green Chillies (sliced)
¼ Cup English Peas
1 tbsp Ginger-Garlic paste
1/2 tsp Turmeric Powder
2 tbsp Red Chilli powder (You can reduce the spice)
1 tsp Nutmeg powder
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Garam Masala
3 tbsp Vegetable Oil
Salt to taste
1/3 Cup Milk (warm) and few strands of Saffron (Mix the saffron in warm milk and set aside.)
1/2 Cup Cilantro, mint, green onion (Chopped)
How to cook Kheema:
In a deep pan heat the oil at medium temperature, add onions, green chilles and fry them until the onion is translucent. Add ginger-garlic paste, turmeric powder and fry them for few seconds.
Now add the minced meat, ginger-garlic paste, turmeric powder and mix it properly on a high temperature.
Once the lamb is fried to golden brown in color reduce the heat to medium temperature and add the garam masala, red chilli , cumin, coriander powder and green peas.
Cook few more minute over medium temperature and then keep it aside.
To Cook Rice:
Wash the rice thorougly couple of times and drain the water.
Now take a pan and heat the clarified butter, add all the ingredients except vegetable stock and salt and fry them properly.
Add the stock and 1/2 tsp salt and cook the rice until it is just half done. Drain out all the liquid and set it aside.
Setting the Biryani:
Pre heat the oven at 325 degrees temperature
Take a heavy bottom pan and first spread the thick layer of kheema masala in the pan, now add the rice on top of kheema.
You can do multiple layers or just two layers of kheema and rice.
Now add the saffron milk on top of the rice and cover it with silver foil.
Cook the rice in the oven for 20 minutes. Once it is done just garnish it with nuts and chopped mint,cilantro and green onion.
Serve the hot keema biryani with cold raitha or your choice of accompaniments.
The weather is cold and crisp with early morning showers and as I wake up and open the curtains the rays from the sun made me open my eyes shut tight to a lush green grass with dew drops sitting on them. They sparkle from the sun ray’s and it was a beautiful scenery to wake up to. And when anyone’s day starts so fresh, they are certainly in a great mood and have all the energy to cook up something really good. And that’s exactly happened with me. I have been craving for Indo-Chinese for a sometime but could not find a decent restaurant that served one which is also less greasy. I was also not feeling the urge to make it either but today. It’s such a popular dish and I was surprised myself that how easy it was to put together. So, here it is to all Manchurian fans like me.