Showing posts with label curries. Show all posts
Showing posts with label curries. Show all posts
Tuesday, January 19, 2010
Masaledaar Lobia (Spicy Red Cow Peas)
If there is anything I dislike more than cooking....
Oops....did I just say "dislike cooking"? Now, that is quite a sacrilege for a food blogger, isn't it?
Well, truth be told, there are days when making the "roz ka khana" does bore me to no end! Yes, there are days when I do dislike cooking.
But, if there is anything that I dislike more than cooking, it is planning and deciding what to make. Believe me, there are days when I am at an absolute loss over what to make. I go over what I have in the fridge and in the pantry and still draw an absolute blank over what to make. Of course, the husband is very helpful on days like these. "Make anything," he says. "Just make something tasty." Yeah, right!!
So when great food - food that I absolutely love - appears almost magically on my plate without me having to plan the menu and cook it , where do you think I would be?
In a restaurant? Good guess and quite close, but no.
Great food without even having to ask for it - that is possible in only one place in the world: my mom's kitchen.
Now, I can go on and on about what a fabulous cook my mom is. But I won't. Because it is something that every person knows - that nothing quite measures up to mom's cooking.
However, there is this one thing I will say about my mom's cooking: that she sometimes follows very different ways of cooking.
Take this particular lobia curry, for instance. Counter-intuitive. That is what I call her way of making lobia. After all, isn't it common practice to sauté/fry the onions FIRST?
No need, says the mater. She puts the onions right at the end in this particular lobia curry. And it tastes absolutely awesome. In fact, it is the only way I eat lobia.
Ingredients:
Lal lobia or red cow peas* : 1/2 cup, soaked at least 6-8 hrs
Whole garam masala: Cloves: 4 nos, Black Cardamom: 1 large, Bay leaf: 1
Turmeric powder: 1/4 tsp
Red chilli powder: 1/2 tsp
Tomato: 1 large, chopped
Ginger and garlic paste: 1 tsp each
Green chilli: 2, chopped
Onions: 1 large, grated
Garam masala powder: 1/2 tsp
Coriander leaves, chopped: 2 tbsps
Oil
Salt
Method:
Pressure cook the lobia with the whole garam masala, turmeric powder, red chilli powder and some salt. Discard the black cardamom and the bay leaf after the lobia is cooked.
Heat oil, add the garlic paste followed by the ginger paste. Then, add the tomatoes and cook till they get soft and mushy.
Add the cooked lobia and the chopped green chillies. Add some water, half the coriander leaves and the grated onions. Bring to a boil and then let it simmer for at least 15 minutes on a medium high flame. Top up the water as needed and stir occasionally. Finally, add the garam masala powder, a dash of sugar and the remaining coriander leaves.
Serve hot with rotis/rice with some yoghurt on the side. I must say it again, tastes awesome!
* I have used red lobia, but you could use black eyed peas or even rajma and follow the same method. It works.
Thursday, July 30, 2009
Tomato Saar
Comfort food........food that gives a sense of emotional satisfaction. It means different things to different people - after all, comfort food choices are a complex mix of culture, memories and other food associations- and so, what is comfort food to someone might be an absolute no - no to another. Nevertheless, no matter what our individual choice, we are all familiar with that sense of satisfaction, that sense of well being that comfort food gives.
So what exactly is this 'comfort food'? And why, after tucking into some 'comfort food' do we feel so good - a feeling that even the best of gourmet food can't bring?
Comfort food, it seems, alleviates stress, fatigue, depression, the general feeling of 'blues' - in other words, all negative states by minds by triggering certain chemicals in the brain that ultimately lead to the 'feel good' state of mind.
So what is my comfort food? Well, different things at different times - sometimes I crave chicken soup, at other times, nothing else but khichdi kadhi will do; sometimes, I yearn for some cheese and there are times when only dark chocolate is what I am after.
But my ultimate comfort food is Tomato Saar. Piping hot tomato saar, poured into a bowl, my hands cupping the hot bowl and the warmth seems to course through my hands all through my body. I could ask for nothing more, it satiates me so completely and yet leaves me craving for more!!
Tell me, what is your comfort food?
Tomato Saar
Ingredients:
Tomatoes - 1/2 kilo
Onion - 1, chopped
Ginger - 1 tbsp, grated
Cinnamon - 1" stick
Cloves - 5
cumin seeds - 1 tsp
Crushed peppercorn - 1 tsp
Red Chilli powder - 1/2 tsp
curry leaves - 8-10
Coriander leaves - 1 tsp finely chopped + some more for garnishing
Coconut milk - 75 ml
Salt and sugar - to taste
Oil
Ghee - 1 tsp (optional)
Method:
Cut the tomatoes into half and scoop out the seeds. Then, boil them in a pan of water (the water should just about cover the tomatoes) with a tsp. of sugar till they are soft. Peel off the skins and puree the tomatoes in a blender.
Heat oil, add the cinnamon and the cloves, followed by the onions. Saute till the onions take on a slight pink hue.
Then, add the grated ginger and the cumin seeds and stir for half a minute.
Slowly, add the tomatoe puree to the pan (make sure that you lower the flame to the lowest, else the puree will splutter) and add the crushed peppercorn, red chilli powder, salt, sugar and the curry leaves and bring to a boil. Lower the flame and simmer for a further 5 minutes.
Now add the coconut milk (this gives the saar a lovely salmon colour) and bring to a boil - I use packaged coconut milk, if you use home-made coconut milk, then you might need to increase the quantity.
Add in the chopped corainder and the ghee.
(the ghee is optional, but there is no denying the lovely taste it gives the saar)
I serve this with piping hot rice and some veggies such as French beans or tindli or snake gourd . But most of the times, I like to sip it just like that. Tangy, sweet and spicy, all at once, all in one sip, it is an awesome explosion of flavours.
This, alongwith Fettucine with Prawns in Creamy Coconut Sauce is my entry to Let's Go Nuts: Coconuts being hosted by PJ this month.
So what exactly is this 'comfort food'? And why, after tucking into some 'comfort food' do we feel so good - a feeling that even the best of gourmet food can't bring?
Comfort food, it seems, alleviates stress, fatigue, depression, the general feeling of 'blues' - in other words, all negative states by minds by triggering certain chemicals in the brain that ultimately lead to the 'feel good' state of mind.
So what is my comfort food? Well, different things at different times - sometimes I crave chicken soup, at other times, nothing else but khichdi kadhi will do; sometimes, I yearn for some cheese and there are times when only dark chocolate is what I am after.
But my ultimate comfort food is Tomato Saar. Piping hot tomato saar, poured into a bowl, my hands cupping the hot bowl and the warmth seems to course through my hands all through my body. I could ask for nothing more, it satiates me so completely and yet leaves me craving for more!!
Tell me, what is your comfort food?
Tomato Saar
Ingredients:
Tomatoes - 1/2 kilo
Onion - 1, chopped
Ginger - 1 tbsp, grated
Cinnamon - 1" stick
Cloves - 5
cumin seeds - 1 tsp
Crushed peppercorn - 1 tsp
Red Chilli powder - 1/2 tsp
curry leaves - 8-10
Coriander leaves - 1 tsp finely chopped + some more for garnishing
Coconut milk - 75 ml
Salt and sugar - to taste
Oil
Ghee - 1 tsp (optional)
Method:
Cut the tomatoes into half and scoop out the seeds. Then, boil them in a pan of water (the water should just about cover the tomatoes) with a tsp. of sugar till they are soft. Peel off the skins and puree the tomatoes in a blender.
Heat oil, add the cinnamon and the cloves, followed by the onions. Saute till the onions take on a slight pink hue.
Then, add the grated ginger and the cumin seeds and stir for half a minute.
Slowly, add the tomatoe puree to the pan (make sure that you lower the flame to the lowest, else the puree will splutter) and add the crushed peppercorn, red chilli powder, salt, sugar and the curry leaves and bring to a boil. Lower the flame and simmer for a further 5 minutes.
Now add the coconut milk (this gives the saar a lovely salmon colour) and bring to a boil - I use packaged coconut milk, if you use home-made coconut milk, then you might need to increase the quantity.
Add in the chopped corainder and the ghee.
(the ghee is optional, but there is no denying the lovely taste it gives the saar)
I serve this with piping hot rice and some veggies such as French beans or tindli or snake gourd . But most of the times, I like to sip it just like that. Tangy, sweet and spicy, all at once, all in one sip, it is an awesome explosion of flavours.
This, alongwith Fettucine with Prawns in Creamy Coconut Sauce is my entry to Let's Go Nuts: Coconuts being hosted by PJ this month.
Tuesday, April 7, 2009
Creamy Egg Curry
Remember that ad "khana meri jaan ande hi ande", umm...well, egging people to have eggs?
Well, I for one, have never needed any encouragement to have eggs. I can have them in any form hard boiled, half boiled, scrambled, omlettes, poached, in curries, as finger food - well, pretty much in any form other than raw! Terradaze too shares my love for eggs and so I have in my repertoire plenty of ways to cook up eggs.
Tch tch...I can hear some of you say. Don't you know Aqua, eggs aren't entirely good for you?
Well, it seems that the jury is still out on this issue. And while too much of anything isn't good for you, the fact still remains that eggs are a great source of nutrition. I do limit our weekly egg intake to no more than 3 eggs and buy the fancy low cholesterol, omega 3+6 eggs.
It seems, however, that we didn't pass on the 'love eggs' gene to our lil' one. She dislikes eggs and no amount of enticing, cajoling, pleading, bribing or threatening will make her eat them EXCEPT for this egg curry!
Egg curry (in milk)
Notes:
1. If making for kids, don't add the chilli and the red chilli flakes. Normally, I set some curry aside for my daughter and then add the chilli to the rest and bring it to a boil.
2. You can vary this curry a lot - add coconut milk or even butter milk in place of normal milk.
3. Instead of eggs, try making this with baby potatoes or baby corn or even cauliflower - tastes great!
Off this goes to Monthly Mingle, an event started by Meeta, being hosted this month by Srivalli who is focussing this month on Kids Lunches.
Well, I for one, have never needed any encouragement to have eggs. I can have them in any form hard boiled, half boiled, scrambled, omlettes, poached, in curries, as finger food - well, pretty much in any form other than raw! Terradaze too shares my love for eggs and so I have in my repertoire plenty of ways to cook up eggs.
Tch tch...I can hear some of you say. Don't you know Aqua, eggs aren't entirely good for you?
Well, it seems that the jury is still out on this issue. And while too much of anything isn't good for you, the fact still remains that eggs are a great source of nutrition. I do limit our weekly egg intake to no more than 3 eggs and buy the fancy low cholesterol, omega 3+6 eggs.
It seems, however, that we didn't pass on the 'love eggs' gene to our lil' one. She dislikes eggs and no amount of enticing, cajoling, pleading, bribing or threatening will make her eat them EXCEPT for this egg curry!
Egg curry (in milk)
Ingredients:
Eggs - 4 , hard boiled and shelled
Onion - 1 small, grated
Ginger and garlic paste - 1 tsp each
Turmeric - 1/2 tsp
Coriander leaves - 1 1/2 tsp, finely chopped
Low Fat Milk - 250 ml
Cornflour - 1 1/2 tsp
Cinnamon - 1"inch stick
Cloves - 5 nos
Green chilli* - 1
Red chilli flakes* - 1/2 tsp
Sugar - 1/2 tsp
Salt - to taste
Method:
Slice the eggs into two.
Blend the cornflour in some water and set aside.
Heat oil, add the cinnamon and cloves followed by the ginger garlic pastes. Fry until fragrant. Next, add the green chilli and the onion and saute till pink. Add the turmeric powder, red chilli flakes, salt and sugar and stir for half a minute.
Pour the milk and bring to a boil, simmer for a further 5 mins. Add the cornflour paste and let the gravy thicken. Finally, add the eggs and the coriander and simmer for another 2 minutes. Add some water if you want your curry to be thinner.
Serve hot with steamed rice.
Notes:
1. If making for kids, don't add the chilli and the red chilli flakes. Normally, I set some curry aside for my daughter and then add the chilli to the rest and bring it to a boil.
2. You can vary this curry a lot - add coconut milk or even butter milk in place of normal milk.
3. Instead of eggs, try making this with baby potatoes or baby corn or even cauliflower - tastes great!
Off this goes to Monthly Mingle, an event started by Meeta, being hosted this month by Srivalli who is focussing this month on Kids Lunches.
Friday, April 3, 2009
Mutter Paneer - Peas and Cottage Cheese Curry
Come winter and the markets would be flooded with what the vegetable vendors called "delli walle mutter" (green peas from Delhi). The Delhi green peas were indeed very sweet and tender, we used to love eating them straight out of the pod!
My mum would make lovely peas patties - one December when we had the family New Years party at our place, we pestered mum to include that in the menu. Now, shelling enough peas to make patties for a huge family of 23 was no easy task and we - a gang of 6 cousins - assured her that we would help.
Of course (and needless to say), in a short time, none of us were shelling the peas - someone found a worm in a pod and put it on another's neck, fights erupted and the group broke away. But the peas did get shelled (courtesy mum and aunts) and the patties duly devoured by the ones who demanded them.
It's been years since I have even laid my eyes on green peas in pods, the frozen ones suit me just fine! And my kitchen is incomplete with them frozen green peas and frozen paneer, they come in very handy especially when I am caught with no veggies!
My mum would make lovely peas patties - one December when we had the family New Years party at our place, we pestered mum to include that in the menu. Now, shelling enough peas to make patties for a huge family of 23 was no easy task and we - a gang of 6 cousins - assured her that we would help.
Of course (and needless to say), in a short time, none of us were shelling the peas - someone found a worm in a pod and put it on another's neck, fights erupted and the group broke away. But the peas did get shelled (courtesy mum and aunts) and the patties duly devoured by the ones who demanded them.
It's been years since I have even laid my eyes on green peas in pods, the frozen ones suit me just fine! And my kitchen is incomplete with them frozen green peas and frozen paneer, they come in very handy especially when I am caught with no veggies!
Mutter Paneer is something I make very often. This version results in a very creamy gravy without any cream, very restaurant - like without the calories.
Ingredients:
Peas - 1 cup
Paneer - 1/3 cup
Onion - 2 medium sized, chopped
Ginger and Garlic paste - 1 tsp each
Tomato - 1 large, chopped
Cashewnut powder - 2 - 3 tbsp
Low Fat Milk - about 100 ml
Red chilli powder - 1/2 tsp (or to taste)
Turmeric powder - 1/4 tsp
Cumin seed powder - 1 tsp
Coriander seed powder - 1 tsp
Kitchen king masala - 1 1/2 tsp (I use Everest Kitchen King masala)
Kasoori methi - 1/2 tsp
Oil - 1 tbsp
Salt - to taste
Method:
In a pan, dry roast the kasoori methi and crush it to a fine powder. Set aside.
Heat oil and fry the ginger garlic paste till fragrant. Next, saute the onion till it turns pink. Then add the chopped tomato and fry till the tomatoes become mushy.
Grind the above to a fine paste, using some milk to assist in the blending.
Return the paste to the pan and add the cashew nut powder. Stirring constantly, fry the paste till the oil separates.
Add all the dry masalas, salt and sugar and fry for a further 2 mins.
Then, add the peas, the milk and some water and cook for about 5 mins. Finally, add the paneer and the kasoori methi and cook for a further 5 min - add water depending on how thick you want the gravy to be.
Serve hot with rotis/naans or jeera rice.
Let's Go Nuts: Cashewnuts is being hosted by Poornima this month, so cook with cashews and send it to her by April 30! Needless to say, this is my entry to the event.
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