'Shahi Paneer' on the occasion of the Shahi (Royal) Wedding

I began writing this post right after the Royal Wedding and somehow did not publish it.. I remember how that one day became an unconventional Valentines Day for all of us.. and was a celebration of relationships all over the globe. Love can truly unite us all...
Although a little delayed.. I hope everyone reading the blog will enjoy this recipe.
Best!

Many Congratulations to the Royal Couple.. William and Kate. Their wedding was celebrated throughout the world today and it reminded us of the wonderful time we had during ours. I was inspired to put together a quick and easy 'One-Pan' Recipe of Shahi Paneer because I love the Mughlai Cuisine and my hubby loves Paneer - oh! the perfect marriage!


INGREDIENTS:

Onion - 1 medium, fine chopped
Tomato - 1 medium, fine chopped
Ginger - 1/2 inch cube, minced
Green Chilli - 1 small, slit through the middle
Milk - 1-2 cup, depending on how thick you want the gravy.
Paneer - 200gms / about 7oz
Fresh Coriander - small bunch, chopped
Shah Jeera (Caraway Seeds) - 1 tsp
Coriander Powder (Dhania) - 1 tsp
Dry Mango Powder (Amchoor) - 1 tsp
Turmeric (Haldi)- 1 tsp
Garam Masala - 1/2 tsp
Green Cardamom (Choti Elaichi) - 1 or 2
Oil - 2 tbsp
Salt to taste

OPTIONAL: Cashew (Kaju) - 4 or 5 kept in water for 30 mins, then made into a paste

COOKING TIME: 30 mins

SERVING: Serves 2

METHOD:

1. Pour oil in a pan, heat it.
2. Add Shah Jeera, fry for a few seconds. Add Green Chilli, stir.
3. Add onions and fry until golden.
4. Add Tomatoes and cook till oil separates.
5. Add ginger, mix in.
6. Add Turmeric Powder, Coriander Powder, Amchoor, Elaichi,and Salt. Cook for a few minutes. (At this point you can also add the cashew paste, if you want to make a rich gravy).

7. Add Milk, mix in.
8. Add Garam Masala, mix in. Slowly add the paneer, turning them over to lap up the gravy.
9. Remove from fire. Add Fresh Coriander and Serve.

For this recipe it is important to cook the onion and tomato well. Raw taste of the veggies would not bring out the aroma of the spices as they should and the texture of the gravy will not be the best. I prefer doing it on slow fire, turning the onion and tomatoes every now and then.

Dhaasu Rajma Chawal ! (Spicy Kidney Beans Curry with Rice)

INGREDIENTS:

Rajma (Kidney Beans) - 1 1/2 cups, soaked
Onion - 1 large, fine chopped
Red Bell-pepper - 1 medium, fine chopped
Tomato - 2 medium, fine chopped
Ginger - 1/2 inch cube, minced
Green Chilli - 2 small, chopped
Fresh Coriander - small bunch, chopped
Tej Patta (Bay Leaf) - 1 medium
Bhuna Jeera - 1 1/2 tsp
Shah Jeera - 1 tsp
Badi /Kali Elaichi (Black Cardamom) - 1
Cloves - 2 or 3
Coriander Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 1 tbsp
Salt to taste

COOKING TIME: 30 mins

SERVING: Serves 4

METHOD:

1. Pressure cook the Rajma that was soaked over night and keep aside. Or in the alternative, add the soaked Rajma to the masala already made and pressure cook together.
2. Pour half the oil in a pan, heat it. Add Onion and fry. Keep aside when done.
3. Pour the rest of the oil, keep on high.

4. Add the bell peppers, fry till bellpeppers are lightly browned.
5. Reduce heat to a little less than medium. Add the bay leaf, Badi /Kali Elaichi, Cloves and Shah Jeera. Fry for half a minute. Add the Green Chillies and Ginger, fry for half a minute.
6. Add the tomatoes, fry till oil separates.
7. Mix in the cooked Rajma. Add Coriander Powder, Bhuna Jeera and salt to taste.
8. Cook till the flavors mingle.
9. Add Garam Masala, mix in. Add fresh coriander and remove from fire.

Serve with hot Roti or Naan. Or pour a generous amount over a bowl of rice.
Enjoy !!

TASTY TIP: The Badi/ Kali Elaichi (Black Cardamom) is added for flavor. It can get over powering sometimes, specially if it opens and the seeds disperse. I remove it from the curry before adding the Garam Masala, to ensure there is not too much of a god thing.. sometimes less is more!

Baingan Masala (Eggplant in a spicy Curry)

A simple yet delectable recipe made with small eggplants.

INGREDIENTS:

Small Eggplants - 8 to 10 medium
Onion - 1 large, chopped
Tomato - 2 medium, chopped
Green Chilli - 1 medium,chopped finely
Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Jeera Powder(Cumin) - 1 tsp
Dhania Powder (Corriander) - 5 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Haldi (Turmeric) - 1/2 tsp
Oil - 1 tbsp
Water - 1 cup
Salt to Taste


COOKING TIME: 45 minutes

SERVING: Serves 6

METHOD:

1. Slit the Eggplants along the length, making an X at the top. (You can keep the ends of the eggplant, I prefer to cut them off)
2. Mix the Corriander Powder, chopped Green Chilli and Salt.
3. Fill this mixture in the eggplants, keep aside.
4. In a pot add oil, let it heat.
5. Add Onions, fry till done.
6. Add Garlic Paste and cook for 2 to 3 minutes.
7. Add Turmeric, Red Chilli Powder and Cumin Powder, mix well.
8. Add the chopped tomatoes, cook till oil separates.
9. Let the mixture cool. Blend this mixture in a blender to make paste.
10. Pour the paste into a pot and heat. Add water to make gravy.
11. Add the stuffed Eggplants into the gravy.
12. Cook till the eggplants are done.
13. Add the Garam Masala Powder in the last.
14. Add salt to taste, Remove from flame.



To Serve -
15. Place the eggplants in the serving tray and pour the gravy over it.
16. Garnish with fresh coriander leaves or sliced tomatoes.

Enjoy !

Veggie Kofta Curry - Mughlai Cuisine

Koftas are a part of Mughlai Cuisine which finds its origins in the imperial kitchens of the Mughal Empire. Mughlai food has been strongly influenced by Persian and Turkic cuisines. The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices. The rich preparation of Mughlai food consists of flavored sauces and butter based curries... and it is the slow cooking on low flame that makes every dish mouthwatering. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.

This recipe comes with a slight twist. This can be prepared the rich Mughlai way, or could also be toned down for the health watchers. I have both the recipes here... use the one that suits you best. :)

THE MUGHLAI KOFTA CURRY

INGREDIENTS:

Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Ghiya or Lauki (Bottlegourd) - 1 medium, peeled and grated
Zucchini - 2 medium, grated
Cabbage - 1/4 to 1/2 medium size, grated
Green Chilli - 1 medium
Ginger-Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Cashewnut Paste - 2 tbsp
Besan () - 2 tbsp
Shah Jeera (Caraway Seeds)- 1 tsp
Jeera Powder(Cumin) - 1 tsp
Dhania Powder (Corriander) - 1 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Haldi (Turmeric) - 1/2 tsp
Oil for shallow-frying
Ghee - 1 tbsp
Cream - 2 tbsp (optional)
Water - 1 cup
Salt to Taste


COOKING TIME: 75 minutes

SERVING: Serves 6 to 8

METHOD:

For the Koftas -
1. Mix the grated Bottlegourd and Zucchini together.
2. Squeeze the water out of the grated veggies and keep aside. Mix the cabbage with the veggies.
3. Add half the Green Chillis, Jeera Powder, Dhania Powder and Besan. Mix well.
4. In a shallow pan, heat oil for shallow frying.
5. Once the oil is hot, add salt to the mix of veggies & masala and make into small balls.
6. Shallow fry the Kofta balls on low flame (see picture below). The balls are real soft so they need to be turned carefully in oil.
7. Once the Koftas are fried, dab them with a tissue to remove excess oil.
Keep them aside.





For the Curry -
8. In a pot add ghee, let it heat.
9. Add Shah Jeera, let them splutter.
10. Add Onions and fry them till done.
11. Add the Ginger-Garlic paste, Green Chillis and fry for 2 to 3 minutes.
12. Add Red Chilli Powder, Turmeric and stir.
13. Add the Tomatoes, let it cook over low flame till ghee separates.
14. Add the Cashewnut paste and mix well.
15. Add salt to taste.
16. Cover and cook for 10-12 minutes on low flame, stirring once in a while.
17. Add Garam Masala Powder and mix well. Turn off heat.
18. After the mixture cools, blend it well in a mixie.
19. Pour the mixture in the pot and heat it, add water to bring to the consistency of gravy.

To Serve -
20. Arrange the Koftas in a Serving Tray and spread the gravy over Koftas.
21. Let the Koftas soak in the curry.
22. Garnish with fresh coriander leaves or cream(optional).



THE CALORIE WATCHER'S KOFTA CURRY

INGREDIENTS:

Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Ghiya or Lauki (Bottlegourd) - 1 medium, peeled and grated
Zucchini - 2 medium, grated
Cabbage - 1/4 to 1/2 medium size, grated
Green Chilli - 1 medium
Ginger-Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Besan () - 2 tbsp
Shah Jeera (Caraway Seeds)- 1 tsp
Jeera Powder(Cumin) - 1 tsp
Dhania Powder (Corriander) - 1 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Haldi (Turmeric) - 1/2 tsp
Pam Spray
Ghee or Oil - 1 tbsp
Water - 1 cup
Salt to Taste


COOKING TIME: 75 minutes

SERVING: Serves 6 to 8

METHOD:

For the Koftas -
1. Mix the grated Bottlegourd and Zucchini together.
2. Squeeze the water out of the grated veggies and keep aside. Mix the cabbage with the veggies.
3. Add half the Green Chillis, Jeera Powder, Dhania Powder, Besan and Salt. Mix well.
4. Make small balls out of the mixture.
5. In a shallow pan, spray PAM and light fry the Koftas on low flame, turning them frequently. The balls are real soft so they need to be turned carefully in pan.
6. Once the Koftas are fried, dab them with a tissue to remove excess oil.
Keep them aside.

For the Curry -
8. In a pot add Ghee or Oil, let it heat.
9. Add Shah Jeera, let them splutter.
10. Add Onions and fry them till done.
11. Add the Ginger-Garlic paste, Green Chillis and fry for 2 to 3 minutes.
12. Add Red Chilli Powder, Turmeric and stir.
13. Add the Tomatoes, let it cook over low flame till ghee separates.
14. Add salt to taste.
15. Cover and cook for 10-12 minutes on low flame, stirring once in a while.
16. Add Garam Masala Powder and mix well. Turn off heat.
17. After the mixture cools, blend it well in a mixie.
18. Pour the mixture in the pot and heat it, add water to bring to the consistency of gravy.

To Serve -
19. Arrange the Koftas in a Serving Tray and spread the gravy over Koftas.
20. Let the Koftas soak in the curry.
21. Garnish with fresh coriander leaves.

This recipe with its rich gravy and crisp Koftas is a delicious extravagance that will leave your family and friends asking for more !!!!
Enjoy with Naan or Parathas !

Badi Maa Ke Chole (Garbanzo Beans Recipe)

Chole (Garbanzo Beans) is a popular Indian dish, specially in the northern part of the country. They are prepared in many different ways, using distinct spices. Its also served as a regular fast food item at some places and is probably a sure hit at potluck parties. Most families would even have their own special recipe for Chole thats passed on through the generations. This recipe is one such specialty.



This recipe comes from a dear Friend's Garandma (Yes, she gave us permission to post the recipe here). I possibly cant thank you enough for sharing this recipe with me and now that I am able to share it with everyone here, makes it all the more special.

NaniJi this is specially for you:
"Our answer to Nani's question 'What do you want to eat for lunch?' would always be 'App kae hath kae Chole'(Garbanzo Beans made by you). I have always tasted the best Chole possible so you all can guess how spoiled I am. When I was getting married and moving away I asked her to part with her hit 'Chole Recipe' so I can spoil my hubby. Enjoy the Taste from Nani's Kitchen. Thanks Nani for all your love."
- Aanchal.

INGREDIENTS:

Garbanzo Beans - 3 cans or 3 cups, soaked over night
Onion - 1 large, chopped into cubes; 1 medium, sliced
Tomato - 2 medium, chopped
Garlic - 4 to 5 cloves
Ginger - 1 inch cube
Green Chilli - 1 to 2
Coriander Leaves - few stems, finely chopped
Cloves - 4 to 5
Black Pepper - 4 to 5
Tea Bags - 1 to 2
Cooking Soda - a pinch (optional)
Bhuna Jeera Powder(Roasted Cumin Powder)- 1.5 tsp
Raai (Mustard Seeds)- 1 tsp
Anardana (Dry Pomegranate Seeds) - 1 tsp
Kala Namak (Black Salt) - 1 tsp
Amchoor (Dry Mango Powder) - 1 tsp
Chana Masala - 2 tsp
Oil - 2 tbsp
Salt to taste

COOKING TIME: 60 to 70 mins

SERVING: Serves 6 to 8

METHOD:

1. While soaking the Chole (Garbanzo Beans) over night, add 2 Cloves, 2 to 3 Black Peppers and the Tea Bags.
2. Pressure cook the soaked Chole, keep aside OR if using cans of Garbanzo beans - add add 2 Cloves, 2 to 3 Black Peppers and the Tea Bags to the washed beans and pressure cook, keep aside. Add cooking soda to the Chole if they seem hard or you feel they might not get cooked. (Optional, I avoid using soda).
3. Drain the cooked Chole, keep the water aside for later use.
4. Add Bhuna Jeera, Anardana, Kala Namak and Amchoor to the drained Chole, keep aside. (the amount of masalas can be varied upon your preference)

For the Gravy / Masala-
5. Add 1 tbsp Oil in a pan, let it heat.
6. Add the cubed onions, fry till transparent or done. Let it cool.
7. Grind the fried Onion, Tomatoes, Garlic, Green Chillis and Clove together.
8. Cook the above mixture in a pot till its well done.
9. Add the Chole, mix well.
10. Add water (saved earlier) to bring the mixture to a consistency of slight gravy.
11. Add Chole Masala, mix well. You can use your preferred masala, I use MDH brand.
12. Add salt to taste. Cook till the Chole absorb the masala.


GARNISH:

1. Cut Green Chilli, Ginger and Onion into long thin slices.
2. Spread on the Chole in a serving dish.
3. In a small pan heat oil, add mustard seeds. Let them splutter.
4. Add the sizzling mustard seeds on the Chole.
5. Add chopped coriander on top.
OH ! By the way, no matter how you garnish, make sure you mix it all in just before everyone begins :-)

Savor it with hot Roti or Naan.
Enjoy !!!

Sangiz Egg Curry

Cooking with friends can be a lot of fun... I experienced some of it this weekend. Thanks to our dear friends who came over and were happy to cook with my hubby and me. This recipe of egg curry is my friend's signature dish... Thank you for sharing !!!


INGREDIENTS:

Eggs - 7 to 8, boiled
Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Potato - 2 medium, chopped into big cubes
Carrots - 1 small, chopped (option)
Peas - 3/4 cup
Ginger - 1" cube, chopped or 1 tsp of ginger paste
Garlic - 2 to 3 or 1 tsp of garlic paste
Dry Coconut Powder - 1/2 cup
Green Chilli - 2 medium
Fresh Corriander Leaves - a bunch, chopped
Cinnamon Stick - 1 inch stick
Cloves - 2 to 3
Jeera (Cumin Seeds) - 1 tsp
Corriander Powder - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric - 1/2 tsp
Oil - 2 tbsp
Water - 1 cup
Salt to Taste

COOKING TIME: 45 mins to 1 hour

SERVING: Serves 6

METHOD:

1. Boil the eggs and keep aside
2. Boil or microwave the potatoes to almost done, keep aside
3. In a pan add 1 tbsp oil, let it heat
4. Add Cinnamon and Cloves, fry for 30 seconds
5. Add Green Chillis, fry for a minute or two
6. Add 3/4th of the chopped onion, fry till transparent or done
7. Cool the contents of the pan.

For the Gravy Paste, mix the following in a grinder -
8. Add Tomato, Ginger, Garlic, Half of the Corriander leaves, Coconut Powder, Chilli Powder, Coriander Powder and Turmeric
9. Add the cooled contents from the pan to the grinder
10. Blend all the ingredients together, keep adding water
11. Grind the mixture till the coconut powder completely blends into the paste.

For the Curry -
12. Add 1 tbsp oil in a pot, let it heat
13. Add Jeera and the rest of the chopped onions to the oil, let it fry for a minute
14. Add the Gravy Paste from the blender to the pot. Add about a cup of water to bring it to the consistency of a gravy. Be cautious not to make the gravy too watery
15. Add Carrots and Peas to the mixture
16. Add the chopped and boiled Potatoes
17. Cook the mixture for 10-12 minutes, till the vegetables and the gravy is done.

To Serve -
18. In a Serving tray spread the gravy
19. Cut the boiled Eggs in half and add to the gravy
20. Garnish with fresh coriander leaves or coconut milk

Enjoy with Rice or Bread !