Hari Pyaaz aur Malai wale Jhinge

This is one of the dishes that I prepare when I do not have much time to spend in my kitchen. These creamy prawns with scallions get prepared quite quickly and contain all the goodness. 

Hari Pyaz aur Malai wale Jhinge – Shrimp with Scallions and Cream  

Prawns are my favorite among the Seafood. These little crustaceans are devouring. In this dish I have used hari-pyaz/scallions and light cream along with some other ingredients as well, each one of them imparting their own special flavor to the dish, but keeping the flavor of the prawns the dominant.

I have also used the Salan Masala which I learnt from the cookbook Regional Indian Cooking by Ajay Joshi and Alison Roberts. This masala has now become a very important ingredient in many of my daily recipes and I find it very flavorful. I’m sharing the recipe of the masala with you all which I found in the cookbook.

Salan Masala

Makes about 2/3 cup

Ingredients:

• Dry Dessicated Coconut – 1/3 cup
• Sesame seeds – 1 1/2 tbsp
• Coriander seeds – 1 tbsp
• Cinnamon stick – 1 insh piece
• Whole cloves – 4
• Green Cardamom pods – 6 green
• Cumin seeds – 1 tsp
• Red Chilli powder – 2 tsp
• Turmeric – 1 tsp

Method:

• Dry roast the coconut and sesame seeds at medium heat until golden forn 3-4 minutes. Set aside to cool, then in a spice grinder, grind it to a fine powder. Transfer to a bowl.
• Add coriander, cinnamon, cloves, cardamom and cumin to the same pan. Dry roast at medium heat, stirring, until fragrant, 4-5 minutes. Set aside, cool and gring to a fine powder. Add to the coconut mixture along with chilli powder and turmeric. Stir well to combine. 
• Transfer to an airtight container. Store in refrigerator forupto 6 months. Use a clean dry spoon each time to us ethe masala to prevent mold from forming.

I usually get frozen prawns as they are easy to keep and are available for me to prepare and have them whenever I want. You can even use fresh prawns if available. I miss all the freshly available food in abumdance in India so much. Here, I do not get most of my Indian ingredients, and miss many of the Indian delicacies.

Tip: I have been practising a new way of storing food. I wash, dry and chop them up in the required shapes and freeze them in zip-lock freezer bags for weeks together. Foods that I usually store frozen are chopped green beans, chopped scallions, chopped bottle guard, choped okra, thickly chopped bananas and so on..

Hari Pyaz aur Malai wale Jhinge – Shrimp with Scallions and Cream

Ingredients:

• Fresh or Frozen Prawns – 400 gms, deshelled; tails, legs and veins removed 
• Canola Oil – 2 tsp
• Scallions – 3 cups, chopped with both the green and white parts
• Tomato Paste – 2 tsp
• Red Chilli Flakes – 1 tsp
• Turmeric – 1/4 tsp
• Salt – to taste
• Light Cream – 2 tbsp
• Lemon Juice – 2 tbsp
• Grated Ginger – 1 tsp
• Salan Masala - 2 tsp

Method:

• Pour oil into a large frying pan with lid at medium heat and as soon as it warms up, add the scallions and saute them for 3-5 minutes. Add tomato paste, red chilli flakes, turmeric, salt and shrimp. Mix, cover with lid and let it cook for 3 minutes.
• Later, add light cream, lemon juice, grated ginger and salan masala. Gently mix well and cover and let it cook for 5 more minutes. Serve warm.

Suggested Accompaniments: It tastes wonderful along with warm Rotis, or Basmati Chawal and any Vegetable side dish.

Luv,
Mona

Fettuccine in Creamy Coconut Milk

Pasta is loved by everyone, and i believe it is one of those simplest one dish meals one can think of which is also everyone’s favorite for times when you have to serve the meal in less than 35 minutes. This is one such dish that i prepare using the usual ingredients and turns out to be a great hit with my loved ones.

This is my lovely Sisters recipe. She taught me this recipe and i prepare this along with any noodles that I have in my house. I also serve it along with Chicken Tikka, Salmon Tikka or Lamb Tikka. Children will especially devour upon it, and the elders too.  

 

Fettucine in Creamy Coconut Milk 

Coconut Milk here makes a creamy sauce giving it a rich golden colour. Its healthy and nutritious.

Fettucine in Creamy Coconut Milk  

Ingredients:

To Prepare Sauce

• Canola Oil – 4 tbsp 
• Yellow Onions – 2, thinly sliced
• Tomatoes – 1, large, finely diced
• Red Chilli Powder – 2 tbsp
• Salt – 2 tbsp
• Garam Masala – 1 tbsp
• Cornmeal – 2 tbsp
• Coconut Milk – 3 tbsp
• Light Cream – 1 tbsp
• Water – 2 cups approx
• Green Capsicum – 1, chopped
• Red Capsicum – 1, chopped
• Crimini Mushrooms – 100 gms, sliced

To Prepare Pasta 

• Fettuccine Noodles - 500 gms
• Water – 5.5 litres
• Salt – 1 tbsp

Method:

• In a heavy non-stick saucepan at medium high heat, pour in oil and as soon as it warms up, add the sliced onions and sauté them till they are light brown in colour. Add the chopped tomatoes, red chilli powder, salt and garam masala. Mix and let it cook on medium heat till the tomatoes are mushy.
• Transfer the mixture to a blender container and add cornmeal to it. Blend till pasty.
• Pour this paste back in the same pan and let it cook till oil seperates.
• Add Coconut milk, cream and water to it. Let it cook for 3 minutes.Throw in the chopped red and green capsicums and mushrooms. Bring to a boil at medium high heat.
• Meanwhile in a large saucepan , pour water and add the remaining salt to it. Bring it to a boil and add the pasta and stir until water again returns to a boil. Cook uncovered for 9 minutes stirring occassionally or until al dente. Drain.
• Mix the drained pasta with the prepared Coconut milk sauce in the saupan and cook on low heat for 3 minutes.

Suggested Accompaniments: Serve it hot along with Boiled halved Eggs, and sliced Black Olives, Chicken Tikka or Lamb Tikka or Salmon Tikka, Chicken Croquettes, Pan Grilled Chicken Mustard, Grilled Sweet Chilli Chicken.

Luv,
Mona

Navratan Khorma

Khorma is one dish which we can have with Pulao, or Plain Rice, or Parathas or Naan. Its one ethnic rich recipe which even ‘vegetable haters’ will surely love to have. I love to have this dish with Rajma Pulao. I love the meal the day i have this combination. Its even great for gatherings, when you can prepare this combination with some snacks and a dessert to finish off. Your guests will be happy with you

This dish comes from the cookbook India’s Vegetarian Cooking by Monisha Bharadwaj. I have tried many recipes from this cookbook and loved most of them. I have not yet bought this book, but it sure now is among the top in the list of my Cookbook Wishlist.

Navratan Korma – Nine Jewelled Curry

Its yummy, and i’m glad i tried her recipe. The dish looks lovely, as it tastes, like a scene during the fall season with all vibrant colours on the trees, Isnt it ?! You can dump in all the left over vegetables in your refrigerator you have in you house, you can use in this dish vegetables like cabbage, carrots, cauliflower, potatoes, peas, corn, capsicum, carrots, beans.. I have used only a few, i didnt have all those in the house. It a yummy aromatic and an easy dish. Here’s the recipe:

Navratan Korma – Nine Jewelled Curry

Serves:4; Preperation Time:15 mins; Cooking time:25 minutes 

Ingredients:

• Frozen Mixed Vegetables – 300 gms
• Canola Oil – 1 tbsp
• Onion – 1, small, finely sliced
• Ginger Garlic Paste/Adrak-Lahsun Masala - 1 tbsp
• Tomato Paste – 3 tbsp
• Green Chillies – 3 fresh, slit in middle
• Turmeric powder/Haldi – 1 tsp
• Garam Masala powder – 1 tsp
• Cashew Nuts – 2 tbsp
• Salt – to taste
• Tinned Pineapple Chunks – 2 tbsp, chopped
• Light Cream – 100 ml
• Cherries – to garnish
• Cilantro – to garnish
• Grated Cheddar Cheese – to garnish

Method:

• Heat oil in a saucepan and fry the onion for a minute or so. Keep stirring to prevent it from sticking and stir in the ginger garlic paste.
• Add the tomato puree and chillies and cook until oil seperates, ading a couple of tablespoons of water to hasten the process.
• Add the frozen vegetables, turmeric powder, garam masala and salt. Mix gently and cook for a couple of minutes before folding in the cashewnuts, pineapple and cream. Heat through without allowing to boil.
• Serve hot garnished with the cherries, coriander leaves and cheese.

Suggested Accompaniments: You can have it along with Pulaos, Naan, Parathas, Basmati Chawal or Roti

Palak Paneer

As Usual, today I was searching in my refrigerator for things that I can use up to make a curry for the lunch. I found some frozen spinach and paneer in the deep freezer. Palak Paneer is what striked my mind and I immediately began to work my way to prepare it. Its high in Proteins and Iron and quite delicious.

This is great with a Paratha, or you can even have it with rice. This dish can be found on the menu of most North Indian restaurants all over the world. Here, i have used Frozen spinach for my convenience, you can substitute it with equal amount of fresh spinach. Enjoy the recipe

Ingredients:

• Frozen/Fresh Chopped Spinach – 500 gms
• Yellow Onion – 1, large, chopped
• Tomato – 2, large, chopped
• Ginger Garlic paste – 1 tbs
• Canola Oil – 4 tbsp
• Green Chilli – 1 tsp, chopped
• Garam masala – 1 tsp
• Salt – 2 tsp
• Red chilli flakes – 1/2 tsp
• Paneer/Cottage cheese – 250 gms, cubed
• Canola Oil for frying paneer
• Light Cream -2 tbsp

Method:

• In a pan, add a tablespoon of oil and fry the onions till very light brown.
• Add ginger-garlic paste, and green chilli paste and give it a good stir.
• After 3 minutes add, the chopped tomatoes and the spinach.
• Cover the lid of the pan and let it cook on simmer until the spinach is soft and pasty. Add a little water if needed to make the spinach soft and mushy.
• Cool and grind the above spinach mixture to a paste.
• Heat oil in a heavy bottomed pan and deep fry the cubed paneer/cottage cheese till light browned on all sides. Remove the paneer from the oil into a bowl and keep aside.
• In a another pan pour the remaining oil and add cumin seeds, let them splutter.
• Now add the grinded paste of spinach to the pan, sprinkle in the garam masala and salt. Reduce heat and stir well.
• Add the paneer pieces and gentlymix them into the spinach paste.
• Simmer for 2-3 minutes, and take the pan off the heat. The paneer will soften in the heat.
• Serve hot, swirled with the cream.

 

Makhani Murgh

I love the smell of butter when it goes into a hot pan. Hmmm! The combination of Butter, Chicken and Cream, i feel is the best. Well, an another combination i love with chicken is Chicken and Cheese. Yummy!

Butter chicken is one of those many dishes in India that is found on the menu card of almost every restaurant. Its made in different ways in different places in India, but i prefer this procedure, its simple and gets prepared soon, and its delicious. What more will one want from a dish?

Butter Chicken can be had with any Parathas or with Plain Rice as a side dish. Well, here’s the recipe. Try it out. and Lemme know if you guys also liked it. Enjoy.

Butter Chicken - Makhani Murgh 

Here, I have used a bit more of the red chilli as I prefer it hot, you can always alter the amount of salt and chilli in a dish as you like. 

Butter Chicken - Makhani Murgh 

Serves: 6-8 

Ingredients:

• Butter – 8 tbsps
• Yellow Onions – 1, small, chopped finely
• Chicken Breast – 500 gms, cubed into 2 cm pieces
• Red chilli powder – 1 tsp
• Turmeric – 1/2 tsp
• Salt – 2 tsp
• Red chilli flakes – 1/2 tsp
• Garam Masala – 1 tsp
• Dry Roasted Cumin seed powder – 1/2 tsp
• Dry Roasted Coriander Seed powder – 1/2 tsp
• Tomato paste – 2 tbsp
• Lemon juice – 2 tbsp
• Light/Heavy Cream – 6 tbsp
• Mint leaves – 2 tbsp
• Cornflour – 1/2 tsp

Method:

• In a bowl combine chicken with red chilli powder, red chilli flakes, turmeric, salt, dry roasted coriander and black cumin powders and garam masala. Let it marinate for 15 minutes.
• Put butter into a pan at medium heat. Now add the chopped onion to the butter and cook till it turns light brown. Add the ginger garlic paste and stir well for 2 mins. Then add the marinated chicken to the pan and stir well. Cook till the chicken has browned on all sides and is no longer pink.
• Dilute the tomato paste in a cup of water and add to the chicken. Mix well. Also add lemon juice and cover the lid for 5 minutes.
• Now add the cream and cornflour and give it a good stir. Add the orange colour to the chicken and mix well. Cook till the gravy of the curry has become pasty.
• Garnish with mint leaves and serve hot.

Suggested Accompaniments: Parathas, Naan, Basmati Chawal, Pulaos.. or even in between tosated bread as sandwiches.

Luv,
Mona

Shahi Paneer

Paneer is a healthy, protein rich soft cheese used in Indian cuisine. Its a bit like ricotta in appearance and taste. This cheese does not melt when heated. Paneer is an aspirational food and defines sumptuousness in vegetarian feasts. It takes minutes to make, and you can experimeant with it as you wish. Enjoy the dish.

Shahi Paneer – A Royal Cottage Cheese Curry

Ingredients:

• Paneer – 200 gms
• Yellow Onions – 2 Medium
• Ginger-Garlic Paste – 2 tsp
• Green chillies – 2 1/2 tsp
• White Pepper Powder – 1/2 tsp
• Red Chilli Powder – 1 tsp
• Turmeric Powder – 3/4 tsp
• Garam Masala Powder – 1 tsp
• Light Cream – 3-4 tbsp
• Dry fruits (Cashew Nuts, Raisins) – 1/4 cup
• Milk – 1/2 cup
• Canola oil – 8-10 tbsp
• Salt to taste

Method:

• Heat oil in a kadhai.
• Cut paneer into small cubes. Fry over medium heat until light brown.
• Keep the paneer pieces aside.
• Saute the dry fruits in one tablespoon of oil.
• Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
• Fry the mixture in the remaining oil until golden brown and oil starts separating.
• Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
• Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
• Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.
• Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
• Garnish shahi paneer with cream and dry fruits and coriander leaves.

 

Pudina Wali Malai Murgh

Chicken, can be prepared in a hundred different ways. And my hubby loves chicken a lot. I experiment in my kitchen trying to search and make chicken in as many different ways as possible making it tasty delicious and juicy. This dish is one of my family’s favourite. Try it out and enjoy.

Serves : 4-5; Preperation time : 15 minutes: Cooking time : 30 minutes

Ingredients:

• Chicken-small boneless cubes – 1 kg
• Canola Oil - 1 tbsp
• Butter (unsalted) - 2 tbsp
• Bay leaf – 1
• Cinnamon – 2, 1-inch sticks
• Cloves – 3
• Green Cardamoms – 4
• Yellow Onions-grated – 1 cup
• Ginger-Garlic Paste – 1 tbsp
• Turmeric powder – 1 tsp
• Red chilli powder – 2 tsp
• Salt – to taste
• Almond paste – 100gms
• Heavy/Light Cream – 120 ml
• Green chillies – 6
• Mint leaves - 2 tbsp

Method:

• Heat the oil and butter(unsalted, preferably) in a pan. Add bay leaf, cinnamon, cloves and cardamoms and saute over medium heat until they begin to cracle.
• Add the onions and saute for a few minutes. Add ginger and garlic pastes, turmeric, red chilli powder, salt and almond paste and cook over medium heat for 5-10 minutes until the oil seperates from the mixture.
• Add the chicken, stir and cook over medium heat for 10-15 minutes.
• Add the cream, slit green chillies, mace powder and vetivier.
• Sprincle with fresh mint leaves, cover and seal lid tightly either with aluminium foil or with dough. Let the chicken simmer for 5-6 minutes on a very low heat. It could also be kept in a very slow oven for 10 minutes.
• Garnish with coriander and chopped whole red chillies (optional) and serve hot accompanied with Laccha Parantha.

Suggested Accompaniments: Basmati Rice/Naan.