Lamb curry with amaranth leaves


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Malai Kofta

A North Indian specialty where cottage cheese is delicately spiced and simmered in a Creamy Sauce.

Recipe source – Vahrehvah

You need –

  • For the Kofta
    • Paneer /cottage cheese – 1/2 cup, grated
    • Potato –2 large, boiled and mashed
    • Green chili –1, minced
    • Coriander leaves – finely chopped, 2 tablespoons
    • Garam masala – 1/4 teaspoon
    • Salt to taste
    • Oil for deep frying
    • Corn flour – for coating the koftas
  • For the gravy
    • Onion –1 medium, finely chopped
    • Ginger-garlic paste -1 teaspoon
    • Tomato  – 2 medium sized tomatoes, Chopped
    • Turmeric powder -1/4 teaspoon
    • Coriander powder – 3 teaspoon
    • Red chili powder – 1.5 teaspoons or to taste
    • Cumin seeds – 1/4 teaspoon
    • Garam masala powder – 1/2 teaspoon
    • Dried fenugreek leaves – 1 teaspoon
    • Fresh Cream -1/4 cup
    • Cashew nut – 30 grams, soaked in water
    • Salt to taste
    • Oil as required
How to –
In bowl, put all the ingredients under “For Kofta” and make a lump free and soft dough (Do not add any water). Make equal sized ball and roll them on the corn flour to coat.
Heat oil in deep frying pan and fry them till golden brown/light brown. Remove and drain on kitchen paper. Set aside.
Heat oil in a pan. Add the onions and cook till soft. Tip the ginger-garlic paste and sauté till the raw smell is gone. Add coriander powder, turmeric powder, chili powder and cook till the oil start to separate.
Now add the tomatoes and cook till it mushy. Turn off the heat and once the onion-tomato mixture is cool, blend into a smooth paste.
Heat the sauce pan, add 2 teaspoons of oil. Add the cumin seeds and allow to crackle. Add the onion-tomato paste, fenugreek leaves. 1/2 cup and salt to taste and cook for 3-4 minutes.
Add the cashew paste, cream and water if needed to adjust the consistency and bring to a gentle simmer. Add the Koftas and turn off the heat. Sprinkle the chopped coriander leaves and garam masala. Cover and allow to sit for a few minutes before serving.
Serve with Flavored rice or Indian flat bread.
Please note – The original recipe uses shahi jeera instead of cumin seeds. Since I didn’t have them I used cumin seeds.

Kashmiri chicken curry

 Kashmir, the heaven on earth as it’s also called because of the natural beauty is equally famous for its food. The famous rogan josh, pilaf/pulav and the list goes on. The most notable ingredient is the meat. They are very particular about marinating and seasoning the meat to ensure the best of taste. A Kashmiri friend of mine had long told me about the secret to ensure the best taste is to dry roast the spices than use the store-brought ground spices which I follow till date.
Over to the recipe, this delicately flavored creamy curry with nuts and saffron is sure a must try. The best part was dry roasting the spices as said above. It just fills your house with a wonderful aroma. 

You need –

  • Chicken – 1/2 kilo, cut into bite medium pieces
  • Cardamom pods – 3 nos
  • Coriander seeds – 1 teaspoon
  • Cumin seeds – 1/4 teaspoon
  • cinnamon stick – 1 cms
  • Clove – 1
  • Pepper powder – 1/2 teaspoon
  • Onion – 1, finely chopped
  • garlic & ginger paste – 2 teaspoons
  • Green chili – 1. slit
  • Blanched almonds – 1/3 cup
  • Shelled pistachios – 1/4 cup
  • Thick yogurt – 1/2 cup
  • Saffron threads – 1/4 teaspoon, soaked in 2 teaspoons of hot water
  • Chicken stock – 1/4 cup
  • Oil – 1 tablespoon
  • Salt to taste

How to –

Dry roast the whole spices (Coriander seeds, Cumin seeds, cinnamon stick, clove) till fragrant. Blend into a fine powder. Set aside. Ground the almonds and pistachios in the blender and set aside.

Heat oil in a pan and cook the onions till golden brown. Add the garlic-garlic paste, green chili and the chicken pieces and fry for 4-5 minutes. Add the spice powder and mix well. Add the stock, salt to taste and simmer covered for 15- 20 minutes. 

Stir in the ground almonds and pistachios onto the yogurt and add this to the chicken. Tip in the saffron too. Reduce the heat and simmer uncovered for 10 minutes or till chicken has cooked through.

 Serve with Rice or any Indian flat bread.


Bagara baingan

Wonder if you would believe if I said that eggplant is one of my favorite veggie and I have just one recipe out of my `185 posts. Well it’s decisively, as the man hates it. And the lazy I, as you know hates to cook for self.
After a long pondering, I decided to cook eggplant yesterday and got the man to promise he was going to have it too.  So decided with the baraga baingan of Hyderabad, where the egg plant is cooked in such a bracing way.  Hyderabad, a foodie’s paradise as it’s also known and unfortunately I have never visited the place. But happy enough that I have got to taste some of the best Andhra cuisines back in Bangalore and here in Singapore, Andhra curry is a favorite spot.
The city of Nizam’s is sure a foodie’s paradise and this curry is truly fit for the kings.  The best eggplant curry I have ever had where the eggplant is cooked in a blend of aromatic spicy sauce. The man was happy though he had just one eggplant but the gravy was gobbled away. Happy me and I am going to make this often 🙂 
Over to the recipe, Bagara Baingan a Hyderabadi curry, where baby eggplants /bringal/ aubergine are cooked in a spiced coconut, groundnut and sesame paste.
You need –
  • Small eggplants/brinjal – 6 nos
  • Onion- 1 large, sliced
  • White sesame seeds – 1 tablespoon
  • Coriander seeds    1 1/2 teaspoon
  • Peanuts – 2 tablespoon
  • Cumin seeds – 1/2 teaspoon
  • Grated coconut –  2 tablespoon
  • Fenugreek seeds- a pinch
  • Ginger – 1 inch piece ,roughly chopped 
  • Garlic – 4-5, roughly chopped 
  • Turmeric powder – 1/4 teaspoon
  • Red chili powder – 1 teaspoon
  • Tamarind – a small lemon size, soaked in 1 cup warm water
  • Oil – 1 tablespoon
  • Salt to taste
  • Coriander leaves to garish
How to-
Wash eggplants well and make slits along the length making sure that the eggplant is held together at the stem. .Set aside.
Dry roast together coriander seeds, sesame seeds, peanuts, cumin seeds, coconut and fenugreek seeds till fragrant and little brown. .Set aside in bowl. I the same pan dry roast onions till they turn are soften.
In blender, grind together the onions, roasted spices, ginger, garlic, salt, turmeric powder, red chili powder to  a very fine paste.
Heat oil in a pan/kadai/wok, and fry the eggplants till they are soft. Remove and set aside. In same pan, add the spice paste, mix gently and cook till the oil starts to separate. Now add the tamarind water and mix well. Add the fried eggplants, salt to taste. Cover and cook over low heat till the eggplants are fully cooked an the gravy is thick.
Turn off the heat. Garnish with coriander leaves Serve hot with flavored or just plain rice.