Secret Recipes From Mommy's Indian Kitchen

Egg Bhurji

2009-09-25T00:27:00.000-07:00

Ingredients: (For two persons)
1. Eggs: 6 (beaten :( .. ouch)
2. Fine chopped onions: 1 cup
3. Fine chopped tomatoes: 3/4 cups
4. Frozen / cooked green peas: 1/2 cup
5. Red chilly powder (optional): 1/4 teaspoon
6. Oil for cooking: 2 teaspoons
7. Chopped coriander leaves (half cup)
8. Salt (to taste)

Method:
1. Add approximately half teaspoon of salt to the beaten egg along with the red chilli powder and beat again.
2. Heat oil in a non stick pan. Add the onions and saute them over medium heat till light brown
3. Add tomatoes and cook till tender
3. Add the green peas and cook for about 2 minutes
4. Add the beaten eggs and stir continuously over low heat till cooked (takes about a minute!!)
5. Garnish with chopped coriander leaves.

Serve with hot toast or roll into a fresly made roti. Have tomato sauce on the side to relish and enjoy :)

Lemon Rice

2007-07-22T22:29:00.000-07:00

Ingradients: For 4 persons

Good quality Basmati rice - 1.5 cups
Quarter cup lemon juice
Black mustard seeds - 1/2 teaspoon
Curry leaves: 10 - 12
Chana Dal, washed and dried: 1 tablespoon
One dry red chilly
One slit green chilly
Turmeric: a pinch
Grated coconut: 1 cup (can be replaced by half cup coconut powder, though not as effective)
Oil: 1 teaspoon

Procedure:

Cook the rice till just boiled (not too soft or soggy)
Heat the oil in a pan or karahi, throw in the mustard, the red chilly, the green chilly and the curry leaves. Wait till it splutters.
Put the chana dal and fry till reddish.
Immediately pour the lemon juice in and add salt to this, depending on the amount of cooked rice we have. Wait till it just starts boiling.
Add the cooked rice to this. Add a pinch of turmeric from the top.
Lightly and carefully mix the rice using a ladle with the ingradients at the bottom, at low heat. The yellow tint of the turmeric added should be evenly distributed in the entire rice.
Add freshly grated coconut from the top and mix lightly.
Serve hot.

Rajma (Red Kidney Beans Curry)

2007-07-10T21:02:00.000-07:00

Ingredients: (For 4 persons)

Rajma or red kidney beans (1 cup)
3 medium onions (boiled and made into a smooth paste in the blender)
10 garlic flakes (paste)
6 medium tomatoes (pureed)
2 large black cardamoms
1" cinnamon stick
4 tbsp oil and 2 tsp ghee (optional)
Coriander leaves (chopped)
Cream to garnish

Procedure:

Wash and soak the rajma in 4 cups water for at least 5 hours, preferrably overnight.
Transfer in a pressure cooker along with the water in which it is soaked, add salt and pressure cook for 30 minutes or cook till the beans are tender and break easily.
In a karahi, add oil and ghee mixture, let it heat
Lower heat and add the cardamom and cinnamon, wait for 15 seconds
Add garlic paste on this along with 2 teaspoons of water and cook for 30 - 40 seconds
Add the onion paste and tomato puree with this and cook in low heat till oil separates.
Add the boiled rajma to this mixture of cooked spices, add salt if needed and adequate water so that there's enough gravy, according to individual requirement. The consistency of this dish should be neither too watery nor too thick, ideally.
Cook this mixture in low heat for 15 to 20 minutes
Transfer in a serving bowl, sprinkle chopped coriander leaves from top and cover
Heat and garnish with fresh cream before serving and have with plain rice or chapattis

Shahi Paneer

2007-07-02T23:38:00.000-07:00

Ingredients: (For 4 persons)

500 gms of paneer, cubed.
Blend to paste:
2 medium onions (Boiled)
10 flakes garlic
1" ginger piece
2 green chillies
2 tomatoes
Powder together:
2" cinnamon stick
3 cardamoms
3 cloves
1 tbsp poppy seeds paste (optional)
20 gm cashewnuts (powdered)
1 tsp red chilli powder (optional)
a pinch of turmeric powder
2 tsp garam masala powder
1 cup of full cream
Salt to taste
2 tbsp cooking oil
Kasuri Methi (1 teaspoon - powdered)

Procudure:

Heat oil in a karahi and fry the onion - ginger - garlic - tomato paste till oil separates.
Mix in the poppy seed paste and the other dry powders. Fry for a minute in low heat.
Add the cinnamon-clove-cardamom mixture. Stir for 30 seconds.
Add 1/4 cup water and bring to a boil.
Add salt to taste.
Add the cream and mix well.
Reduce heat and add the cashew powder. Stir frequently as cashew powder has the tendency to stick to the bottom of the karahi and get burnt.
Add the cubed paneer, cook in low heat for 2 minutes.
Add powdered kasuri methi from the top, mix with the gravy and close the lid to seal the flavor in.
Serve hot with chapathi/phulkas (home made Indian bread).

Dahi Mutton Korma

2007-07-01T23:28:00.001-07:00

Ingredients: (For 5 persons)

1 kg mutton, cubed
6 medium sized potatoes. peeled and halved
4 medium sized onions, chopped and pasted in food processor
1 tbsp ginger paste
2 tbsp garlic paste
1 cup curd, whisked.
1 large tomato, pureed in a blender.
1 tbsp red chilli powder (optional)
2 tbsp coriander powder
1 tbsp cumin powder
1 tbsp. sugar
2 bay leaves
4 cloves (whole)
1 stick cinnamon(whole)
4 whole cardamoms (whole)
3/4 cup oil
salt to taste

Method:

Marinate meat in the mixture of curd, chilli, ginger, garlic paste, tomato paste, sugar, salt as per individual need and coriander - cumin powder for 3 - 4 hours.
Heat oil in a pressure cooker. Add whole crushed spices and bay leaves.
Add onion paste and brown.
Add meat with marinade. Brown till oil separates. Stirr ocassionally.
Add 3 cups of hot water and salt if needed.
Add the halved potatoes and cook slowly till meat is soft and fully cooked.

Pineapple Chutney

2007-07-01T23:28:00.000-07:00

Ingredients: (For 6 to 8 people)

1 medium sized pineapple, grated thick (canned pineapple will also do)
1.5 cup sugar
1/2 teaspoon ginger paste
Juice of 1 lemon
A pinch of salt
25 gms raisins, washed.
One whole red chilly
1/2 teaspoon oil

Method:

Heat oil, break the red chili in two parts and put it in the oil. Wait for 30 seconds for the aroma to emerge.
Add grated pineapple and cook for a minute.
Add sugar, salt, raisins, juice of a lemon, ginger paste and half cup water or the pineapple juice if using tinned pineapple.
Cook in low heat till it thickens. Stir occasionally.
Refrigerate and serve after meal.

Daal Makhni

2007-06-05T10:46:00.000-07:00

Ingredients: For 4 persons:

Black gram daal (250 gms) , washed and soaked for 6 hours
Ginger paste: 2 teaspons
Garlic paste: 3 teaspoons
Tomato puree: 150 gms
Garam Masala Powder: 1 teaspoon
Butter: 100 gms
Red chilly powder: 1/2 teaspoon
2 fresh green chilies
Fresh cream

Method:

Mix half of the ginger paste with the daal and pressure cook the soaked daal in low heat, with salt and 2 green chillies, with adequate water for 20 minutes after the first whistle
In a wok, melt the butter in low heat. Mix the remaining ginger paste with garlic with half a cup of water and pour in on the melted butter and cook till the aroma emerges from the wok.
Pour the tomato puree on this aromatic combination and cook in low heat till another 5 - 7 minutes.
Pour the cooked daal in this and mix thoroughly. Sprinkle the garam masala powder and chilly powder on it and cook in low heat with lid on, for 15 - 20 minutes or till the daal acquires the right consistency. (Neither too watery, nor too thick)
Pour in the serving bowl. Sprinkle some coriander leaves on it. Before serving, decorate with fresh cream.

Chicken Stew

2007-03-27T14:54:00.000-07:00

For 4 persons

Ingredients:

1 chicken, cut into 12 pieces
Different vegetables: potatoes - medium sized, peeled and halved, 3 carrots - cut in 1" pieces, 2 medium beetroots - cut in big cubes, beans - 10 - 12, cut in 1" pieces, 2 capsicums, deseeded, cut in squares, 2 medium sized tomatoes cut in cubes
Two large onions cut lengthwise in 1/2 inch widths approximately.
Paste made of ginger about 1" length and 10 - 12 garlic pods
1 teaspoon butter
1 bay leaf, cardamom, cloves and cinnamon sticks, 3 of each. Also 5 - 8 peppercorns.

Method:

In a pressure cooker, heat the butter
Throw in the bay leaf, peppercorns, cloves, cinnamon and cardamom after lowering the heat
Add the chopped onions, and shallow fry them in medim heat till glossy.
Add the ginger garlic paste along with 4 tablespoons of water and cook in low heat for 2 minutes
Add the cubed tomatoes and stir in till they start getting softer.
Add the vegetables and stir in medium heat for 5 minutes
Add the chicken pieces and mix lightly with a ladle till the ginger garlic paste covers all the ingredients, for 5 minutes
Add enough water to cover everything
Add salt to taste
Close the lid of the pressure cooker and cook for 2 minutes after the first whistle sounds
Serve with steamed rice

Shukto (Mixed vegetable Stew)

2007-03-27T02:34:00.000-07:00

For 4 persons

Ingredients:

2 potatoes medium sized, cut lengthwise
2 medium carots, 1 radish, 1 brinjal, 2 ridged gourds (Jhinge in Bengali) cut in 1" pieces
Beans, cut in 1 inch pieces
2 medium sized bitter gourds (karela) cut in 1 inch pieces, fried and kept aside
2 raw plantains (kaccha kela), peeled and made in 1" pieces
4 - 5 drumsticks, peeled and cut in 2 inch pieces
Badi, 8 - 10, fried and kept aside
Ginger paste, two teaspoons
Radhuni (seeds) - for tadka
Oil - one teaspoon
Half cup milk
Flour (atta) - quarter cup
Salt
Sugar - 4 teaspoons

Method:

Heat the oil in a thick bottomed karahi
Throw in the radhuni, stir in medium heat till it changes colour
Add the ginger paste, and quarter cup water, stir till the aroma of this composition fills up the kitchen
Add the vegetables, beginning with potatoes, then slowly, the rest ... carrots, radish, ridged gourd, raw plantains, drumsticks, brinjal, and the beans. Dont add the bitter gourd at this stage.
Mix everything in low heat, till everything is coated with the ginger paste.
Add water, according to requirement of gravy.
Add salt and sugar. Allow it to come to a boil in high heat
Lower heat and simmer, covered till potatoes are cooked completely
Mix the flour with adequate water to make it into a thin paste. Pour it in the stewed vegetable. Keep stirring. Let it boil for 2 minutes
Add a quarter cup milk to this. Stir.
Switch off gas. Add the fried bitter gourds from the top and stir them in.
The shukto is ready - This is the Bengali vegetable stew - Nutritious, cooling and great for summer months.

Dum Aloo

2007-03-22T12:00:00.000-07:00

For 4 persons

Ingredients:

Baby potatoes (500 gms)
2 large onions (cubed)
3 large tomatoes
Ginger garlic paste made of 1" piece of ginger and 6 garlic pods, in blender
Coriander powder (2 teaspoons)
Cumin powder (1 teaspoon)
1 bay leaf
Turmeric (half teaspoon)
Half cup plain yogurt
Roasted and powdered mixture of cloves, cinnamon and small cardamoms (4 of each)
Coriander leaves
Oil, 2 tablespoons
Sugar (3 teaspoons)
Salt to taste
Green chillies slit (optional) as per requirement

Method:

Wash potatoes thoroughly in running water and parboil them in salted water. Peel and keep aside
In a pressure cooker, boil the onions in very little, just enough water till one whistle sounds. Strain and keep the onions aside. Keep the water separately, just in case you need to add water to create a gravy.
In the food processor, blend the boiled onions, tomatoes, yogurt and ginger garlic paste till smooth.
Heat the oil, throw in the bay leaf and the whole cumin seeds till the seeds start spluttering and change colour and a gentle aroma emanates
Pour out the blended mixture from the blender on it and cook in medium heat for 10 - 15 minutes
Add the cumin, coriander, turmeric powder and sugar and cook for 10 - 15 minutes more.
Add the chillies at this stage. Also the sugar.
Add the peeled and semi boiled potatoes, add salt to taste and the water from the boiled onions (if needed); cover and cook till the potatoes are done completely and it has the right amount of gravy you would like to have.
Sprinkle the powdered mixture of cloves, cardamom and cinnamon on top and mix gently. Cover so that the aroma doesnt escape.
Garnish with coriander leaves and serve hot.

Simplest Chicken Curry

2007-03-21T20:44:00.000-07:00

For 4 persons:

Ingredients:

One whole chicken, cut into 12 pieces
3 medium size onions cut small
2 medium sized tomatoes, chopped small
Ginger 1" piece and 8 - 10 garlic pods blended in food processor
Turmeric - 1 teaspoon
Coriander powder - 2 spoons
Cumin powder - 1 spoon
1 bay leaf
Whole cardamom, cinnamon and cloves - 3 of each
Oil - 2 tablespoons
2 potatoes - diced (optional)
2 teaspoons sugar
Salt to taste
2 green chillies - slit (optional)

Method:

Wash the chicken and cover it with the ginger garlic paste and marinate for an hour
In a wok or a pan, heat oil. Throw in the bay leaf, cardamom, cloves and cinnamon and allow to simmer in medium heat for 30 seconds
Add chopped onions and cook for 3 - 5 minutes in medium heat
Add the tomatoes and cook till they are soft
Add cumin and coriander powder to this and cook in medium heat for 5 minutes
Add the chicken pieces one by one and stir them in this till they all get covered by the spice mix you created in the pan
Add the sugar and salt. Keep stirring lightly to mix everything, in medium heat.
Add the diced potatoes
Add chillies if you want it spicy.
Cover and simmer for 30 minutes. Add water if needed to create the amount of gravy you want to have.
(Whatever amount of water you add - make sure it is hot boiled water
Keep a vigil on your chicken. Check periodically if the water has evaporated or not or else it might get burnt. )

The chicken should be cooked in 30 - 45 minutes depending on the size of each piece.
Serve with steaming hot rice

Green Peas Pullao

2007-03-21T18:25:00.000-07:00

For 4 persons

Ingredients:

2 cups basmati rice, long grains, washed and soaked for 20 minutes
1 cup shelled peas
Whole cloves, cinnamon, cardamon: 3 of each
1 bay leaf
1 small onion chopped fine and fried till golden
Clarified butter (ghee) - 1/4 cup
Salt
Sugar ( 2 tea spoons)
1- 2 green chillies (optional)
Half a cup of cashewnuts, lightly roasted and a quarter cup raisins washed and soaked in water for 30 minutes.

Method:

Heat the ghee in a pan. Throw the bay leaf and the cloves, cinnamon and cardamom in it, after lowering the flame. Allow the aroma to overcome your senses.
Drain water from the rice and slowly transfer it in the ghee, making sure that the grains dont break.
Stir lightly on medium heat for 2 - 3 minutes using a ladle till the ghee covers the rice
Add the shelled peas and mix lightly.
Add the roasted cashewnuts and the soaked raisins.
Add 3 and half caps of boiling water to this. Add salt to taste, the green chillies and the sugar
Cover, and lower heat to lowest. Cook till the rice gets fluffy and completely done.
Toss gently with a fork to aerate and to mix the peas, cashewnuts and raisins evenly with the rice.
Garnish with fried onions and serve

Simple Masoor Dal (Red lentil)

2007-03-21T14:20:00.000-07:00

For 4 persons:

Ingredients:

Masoor dal (3/4th cup)
One onion (sliced small)
Two pods garlic (finely chopped)
One tomato (chopped)
One bay leaf
Oil (2 teaspoons)
Salt (To taste)

1. Wash and soak the dal for 30 minutes.
2. In a pressure cooker, heat the oil.
3. Reduce heat and throw in the garlic first, then the onions and fry lightly in low heat till the aroma pervades your senses
4. Pour the soaked dal along with water.
(We need to have 4 cups of water with 3/4 cups of dal.)
5. Add a pinch of turmeric and salt according to taste
6. Throw in the chopped tomatoes
7. Close the lid of the pressure cooker and allow the first whistle to sound
8. Lower heat and cook for 8 minutes
9. Transfer in a bowl after the pressure goes down completely. Whisk to get it in homogeneous consistency.
10. Garnish with chopped coriander leaves.

Your delicious nutritious dal is ready to serve with steaming rice.

What you definitely need in your Indian kitchen:

2007-03-21T06:23:00.000-07:00

1. Equipment:

Guess what!! You must already be having 99% of what you need. Still .. here's a checklist:

Cooking pots (a 'karahi' ideally, somewhat like a chinese wok) - enamel, aluminium or non stick, with a heavy base
Frying pans (non stick, preferably)
Vegetable cutter and grater
A universal knife
Chopping board
Ladle
Whisk
Tongs
Ladle or long handled spoons for stirring
Sieve
Griddle (tawa)
Rolling pins (belan)
Pressure cooker (to speed up things and to retain the food value)
Food processor

2. Spices and seasonings (Yummmm.... here's the secret)

Turmeric powder (haldi)
Coriander powder (dhania)
Cumin powder (jeera)
Whole cumin seeds
Cardamom whole - both small and large
Cinnamon sticks
Cloves, whole
Bay leaves (tejpatta)
Fennel seeds (saunf)
Mustard seeds (Sarson)
Onion seeds (kalonji)
Dry mango powder (aamchur)
Garam masala powder (readymade - available in market)
Vinegar
Dried fenugreek leaves (kasoori methi)
Poppy seeds (khus khus)
Saffron strands (kesar)
Asafoetida (hing)
Cooking medium - oil, butter or clarified butter (ghee)
Salt
Sugar