Gobi Butter Masala - Cauliflower - Butter Chicken Style

Gobi Butter Masala - Cauliflower Butter Chicken Style

Serves : 3- 4

Ingredients

For cauliflower

• 1/2 medium size head of cauliflower, split into small florets  (about 500g)
• 1 tsp red chilly powder (adjust to tolerance)
• 1 tbsp ginger garlic paste
• 1 tsp garam masala
• 1 tbsp butter
• 1/2 cup water
• Salt to taste

For masala

• 3 tbsp butter
• 1 red onion (large, finely cubed)
• 3 tomatoes (medium, red, ripe)
• 2 tbsp tomato paste
• 2 tsp ginger garlic paste/ 2 cloves garlic with 1/2 inch cube ginger
• 1 tsp garam masala
• 1 tsp red chilly powder
• 1 tbsp crushed cashew nuts/almond
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 2 tbsp heavy cream/thick cream
• 1 tsp dried fenugreek leaves/kasuri methi*
• 1/2 cup water
• 1 bay leaf
• 1 green cardamom, cracked
• 1/2 black cardamom / badi elachi  (optional) **
• 1/2 tsp black cumin seeds ***
• 1 stick cinnamon (2 inch)
• 2 whole cloves
• Salt to taste

Note

• Dried fenugreek leaves have a distinct aroma and flavor that is often used in curries as a finishing touch. If you enjoy Indian food I would highly recommend buying fenugreek leaves.
• Black cardamom called badi elachi in hindi adds a great smoky flavor, but you can easily skip it if you don't have it.
• The regular cumin is the white cumin called jeera in hindi. Black cumin, shahi jeera/kala jeera in hindi is darker and has a sweet lemony kind of flavor. I particularly like to use black cumin in curries with nuts and cream. Substitute it with 1 tsp roasted white cumin if you don't have it.

Method

1. For the cauliflower, wash  and separate the cauliflower into small florets and add all the ingredients except water and butter.
2. Heat the butter and add the florets. Once the floret starts to brown add water and let the them cook covered for about 5-7 minutes. You just want the florets to be tender and not mushy.
3. For the masala, heat the butter in a wok. Add the cinnamon stick, cloves, green cardamom, black cardamom, bay leaf and black cumin.
4. Add  finely chopped onions and let it cook.
5. Once they are lightly golden, add the ginger garlic paste.
6. Tip in the turmeric, red chilly powder, cashew nuts, coriander powder, tomatoes and tomato paste. Let the tomatoes completely cook till they form a paste.
7. Add water and let it come to a boil. Switch off the gas and grind the mixture to a smooth sauce. Oh wait - you should remove that bay leaf before you grind, everything else stays.
8. Add back the sauce to the wok and let it come to a boil.
9. Add the cauliflower (along with the water) and let it cook for 5 minutes. Mix in the cream and crushed kasuri methi and cook for another 5 minutes.
10. Garnish with more cream and some coriander to perk it up. Serve with cumin rice, butter naan or roti. 

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Posted in: North Indian

Mango Chutney

Chutney’s form an inevitable part of Indian’s daily meal whether its breakfast, lunch or dinner.  They come in all forms and differ in taste and texture depending on the ingredients used and cooking method. Chutneys can be made with fruits, herbs, vegetables or combination of them. Unlike pickles (which is another great condiment to have), chutney are much easier to make and generally made fresh and last for few days to weeks. Three important elements for most chutney is sweet, sour and spicy (others are salty and spicy). It is this balance of flavors that I think has made Indian chutneys worldwide phenomena. The sweet element is often introduced by using fruits like mango in our case, dry fruits, jaggery or other types of sugar. The sourness comes from adding vinegar, tamarind, lemon or lime. The spicy element is added by using fresh or dry chilies, or powder. Other spices like cumin, fennel, black peppercorns and cinnamon are often used in chutneys for flavoring.

Mango chutney can be remarkably versatile. Spread it on sandwiches, use it as marinate, use with steak or chicken or just dip your fries in it. Or well if you are like me spread it on baguette with some roast chicken and lettuce. Other great way is to use it as a base for curries to add that great unique dimension. The only limit is your imagination.

Thank you Bee for letting me share your gorgeous space and suggesting mango chutney, a must have for every fridge.

Mango Chutney Recipe
Yields about 340 g 

 

Ingredients

• 1 ripe but firm green mango (450 -500 g)
• 1 sticks cinnamon (about 2 inch)
• 2 whole cloves
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 cardamom pods, cracked
• 1 tsp ginger, grated
• 2-3 whole dry red chilies
• 1 clove garlic, crushed
• 3/4 cup demerara sugar (if you have access to Indian jaggery use 3/4 cup- 1 cup powdered jaggery depending on the sweetness)
• 1/2 cup vinegar
• 3/4 cup water
• 1 tsp salt

Method:
Cut the mango into 1 inch cubes and for chunky chutney, keep some pieces about 2 inch.  If you are looking for smooth, cut them all in same size.
Using a piece of thin muslin cloth, tie up the spices into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango is tender. Some pieces will disintegrate into the water. Takes about 10 minutes.
Add the vinegar, sugar, salt and dry chilies. I like to break 1 red chilly into flakes and keep 1 whole. If you want and are feeling adventurous you can go up on the chilies. The sugar requirement may also vary depending on the sweetness of your mango and personal preference. Feel free to reduce or add as per your liking.
Cook for about 30 -35 minutes until the chutney is thickened. Squeeze every bit you can from the cloth and discard it. Transfer to sterilized jars while still hot. Don’t put the lid, until the chutney cools. It keeps well for 4 weeks in the refrigerator.

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Posted in: North Indian

Yakhni Pulao

Here we give you a delicious Mutton Yakhni Pulao Recipe. A combination of mutton and rice which is famous in Kashmir. A very tasty preparation indeed.

INGREDIENTS

• Yukhni cut Mutton 1 kg (1/2 kg leg, 250gm chest,2 50 gm chops)
• Water 16 cups
• Green chilies 6
• Garlic cloves 13
• Basmati rice 1/2 kg
• Onion 1 large sliced
• White cumin 1 tsp
• Black cumin 1/2 tsp
• Small green cardamoms 5
• Big cardamoms 3
• Cinnamon sticks 3 pieces
• Star anise (baadyan ka phol) 1
• Whole black pepper 11
• Cloves 5
• Yogurt whisked 1 cup
• Oil/ ghee 3/4 cups
• Salt to taste

COOKING DIRECTIONS

1. Soak rice in water for half an hour.
2. Cook mutton with garlic cloves, green chilies, little bit salt and water till tender and so much so that it left with 2-3 cups of stock in it.
3. Heat up oil in a pan and fry onion till light golden brown
4. Add white cumin, black cumin, cinnamon sticks, star anise, small cardamoms, big cardamoms, cloves and black pepper whole.
5. Add meat in the pan, without stock. Fry for 3-4 minutes and add yogurt, cook for 4-5 minutes.
6. Measure 7-1/2 cups of stock with water and pour in the pan.
7. Add soaked water too, without its water.
8. Cook for 5 minutes on a high flame and on a low flame for 10 minutes.
9. Turn off the stove and let it be placed on the stove for 5-6 minutes for DAM.
10. Serve with garnishing.

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Posted in: North Indian

Punjabi Lobia Masala - Cooking Recipe

Punjabi Lobia Masala - Home Cooking Punjabi Lobia Masala - Tasty High Protein nutritious meal. Red kidney beans tastes great with "Mirchi ka Salan" and chapatti. Enjoy!"

INGREDIENTS

• Cow pea/Red Beans boiled 1,1/2 cup
• Salt to taste
• Onion chopped 2
• Bay leaves 1
• Tomato 2-3
• Cumin seeds 1 tsp
• Clove 4
• Cinnamon 1
• Red chili 1,1/2 tsp
• Turmeric 1 tsp
• Ginger 2 slices
• Garlic 4 cloves
• Green chili 2
• Green Coriander 1/2 cup
• Green cardamom 1
• Coriander powder 2 tsp
• Water as required
• Oil as required

COOKING DIRECTIONS

1. Saute’ onion in oil.
2. Combine cumin seeds, clove, cinnamon, red chili, turmeric, ginger, garlic and grind together to make paste. (add few drops of water if required)
3. Add the whole paste and tomatoes to onion and let it simmer.
4. Add cow peas and mix well.
5. When ready, garnish and serve hot.

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Posted in: North Indian

Pakoray Wali Curry (Kardhi) – Cooking Recipe

Everyone loves a good curry and this curry recipe is some of the most popular on the site. Cooking curry needn’t be complicated and you’ll see how easy it is to get great flavours going.

INGREDIENTS

• Yogurt 1/2 kg
• Gram Flour 6 tbsp
• Onion 1
• Salt 1/2 tsp
• Red Chili Powder 1-1/2 tsp
• Garlic Paste 1
• Turmeric 1/2 tsp
• Water 4 cups
• Lemon Juice 1 tbsp
• Dried Fenugreek 1 tsp
• For Bhagar:
• Whole Red Chilies 4-5
• Curry Leave 1
• Oil 1/2 cup
• White Cumin Seeds 1tsp
• For Pakoray:
• Gram Flour 200 gm or 1-1/2 cup
• Salt 1/2 tsp
• Chili Powder 1/2 tsp
• Soda Bicarb 1/4 tsp
• Coriander Leaves 1 tbsp
• Green Chilies 2
• Onion (Chopped) 2 tbsp
• Green Onion 1

COOKING DIRECTIONS

1. Blend yogurt in a blender with onion, salt, red chili powder, garlic, ginger, turmeric and 2 cups of water.
2. Pour this mixture in a pan with remaining 2 cups of water.
3. Keep mixing till it starts boiling and than add dried fenugreek and lemon juice.
4. Cook it for more 10 minutes till it become thick.
5. For Pakoray: mix gram flour, salt, chili powder, soda bicarb, onion, green onion, coriander leaves and green chilies with water.
6. Mix very well for 5 minutes and make a thick paste.
7. Heat up oil in a frying pan and pour a little mixture of pakora in oil.
8. Change side of each pakora once its golden brown by one side.
9. For bhagar: heat up oil and fry curry leaves, white cumin seeds and whole red chilies.
10. Pour this bhagar over curry.
11. Add pakoray too and serve with rice or naan.

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Posted in: North Indian

Chicken Karahi Recipe – Pakistani & North Indian Food

 

Chicken With a long familiar traditional aroma, this recipe is a delicious creation. It’s taste doubles due to an array of diverse spices.

INGREDIENTS

• Chicken 1
• Tomatoes (cubed) 5-6
• Ginger (julian cut) 1/2 inch piece
• Garlic (chopped) 6 cloves
• Yogurt 250 g (1 cup)
• Green chilies 6-7
• Salt 1 tsp
• Coriander 1 tbsp
• Cumin 1 tsp
• Black pepper 1 tsp
• Red pepper (crushed) 2 tsp
• Dry fenugreek (sookhi meethi) 1-1.5 tbsp
• Garam masala 1 tsp
• Coriander (hara dhanya) 1/2 bunch
• Butter 100 g

COOKING DIRECTIONS

1. Roast cumin seeds and coriander, then grind them.
2. In another pan, add garlic paste and ginger paste (half quantity) in oil.
3. Sauté ginger-garlic and then add chicken in it to fry.
4. Fry the tomatoes and add salt, coriander, cumin and red pepper.
5. Cover the lid and cook them on medium heat till tomatoes soften.
6. Beat the yogurt to avoid lumps.
7. Now add chicken and yogurt.
8. Mix it well and then cook it for 5 minutes.
9. Add garam masala, crushed black pepper in the chicken and mix well.
10. Cook it for a while.
11. Then add dry fenugreek, green chilies, coriander and butter.
12. Add ginger paste (the reaining half).
13. Cover the lid and leave on low-medium heat for 6-7 minutes.
14. Dish it out and serve it hot with bread (or naan).

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Posted in: North Indian

Chicken Achari – Cooking Recipe

This chicken curry is a mouth watering pickled spices recipe which is garnished with stuffed long green chillies served with chapaties or naan.

INGREDIENTS

• Chicken 1 kg
• Tomato 3
• Onion 4
• Green chilli 6
• Ani seed 2 tbsp
• Mustard seed 1-1/2 tsp
• Onion seed 1-1/2 tsp
• Red chilli to taste
• Salt to taste
• Turmaric 1/2 tsp
• Ginger paster 1 tbsp
• Garlic 1 tbsp
• Yogurt 250 gm
• Lemon juice 2 tbsp
• Oil 1/4 cup

COOKING DIRECTIONS

1. For Chillies:In a pan put ani seed, mustard seed, cumin and kalonji roast and gring.
2. In ground masala add lemon juice to make thick paste.
3. Cut green chillies in length wise and fill this masala.
4. For Chicken:Heat oil in pan fry sliced onion until brown then add ginger garlic paste and fry.
5. Add tomato, red chilli, turmeric and salt cook well.
6. Now add chicken cook until tender then add yogurt and green chillies and remaining masala.
7. Cook on slow flame for about 10 minutes then add julinne ginger and serve.

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Posted in: North Indian

Eggplant Mash (Baingan Ka Bhurta) – Cooking Recipe

Eggplant vegetable is a delicious and nutritious choice. This recipe is flavored with turmeric, cumin and tomatoes and has a high nutritional value. This exotic recipe is traditionally known as ‘baingan ka bherta’. In this season, it is a must try for those who long for the “Desi” taste!

INGREDIENTS

• Eggplant (roasted) 5
• Onion (chopped) 5
• Tomatoes (chopped) 5
• Cumin 1 tsp
• Mustard seeds (rai dana) 1/2 tsp
• Bay leaf 10
• Salt as to taste
• Red pepper 1.5 tsp
• Green chilli (chopped) 4
• Fresh corriander 1/4th bunch
• Turmeric 1/2 tsp
• Oil as required (or 4-5 tbsp)

COOKING DIRECTIONS

1. Take out the pulp of roasted eggplants.
2. Add some oil in a pan and heat it.
3. Also add chopped tomatoes and onion.
4. Now add eggplant pulp in the above pan.
5. Then add cumin, rai, bay leaf and salt.
6. Mix all the ingredients well.
7. Also add red pepper and turmeric in it.
8. Mix well and let the dish cook for sometime.
9. Cover the pan with lid.
10. Leave it to cook on slow heat for 5-10 minutes.
11. Garnish the dish with green chillies or fresh corriander.

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Posted in: North Indian