Lehsun- Adrak Ka Kaadha

Yes. Another cold-post (the cough and cold curing post I mean) after the Chai Masala recipe by my Nani-Ji. When I was growing up, I remember this kaadha being made every alternate day at home during winters and mom and dad sitting in rajaai and sipping this slowly while me and my brother used to make faces at them, watching TV. They used to tell me this keeps cough and cold at bay and is wonder drink for the stuffed nasal passage and cough, and I used to say I would rather die of cough and cold than drinking this awful looking drink (yes I thought it was awful because it sure never looked pretty to me).

But well, time changes. And when you live alone away from home everything changes so drastically. And the day me and hubby were both experiencing symptoms of cold and craving something hot, I went back on thinking of this "Kaadha" and there was a flashback of past memories :) I, who detested this all my life, made this AND drank it. And not to mention, it made me feel instantly better. Now I understand why my parents always wanted me to drink this. It does not look pretty and tastes a little bitter but well, it will make anyone feel a lot better.

Over to the recipe:

Ingredients:

Onion (chopped): 1 small
Ginger (chopped): 3 inches piece
Garlic (chopped): 7-8 cloves
Cooking oil: 1 tsp.
Black peppercorns: 6-7
Cloves: 2
Salt to taste
Turmeric powder: 1/2 tsp.

1. Add the ginger, garlic and onion to a blender, add little water and blend it to a smooth paste without any lumps. Take out in a bowl and keep aside.
2. Heat oil in a non-stick pan and splutter the peppercorns and cloves. Add the ginger-garlic-onion paste to the pan. 
   
3. On medium flame, begin to stir this mixture. Stir for a bit and let cook then stir again. Do not leave unstirred for long time as it needs to be cooked evenly. 
   
4. Keep stirring and after a while the masala will leave the oil on the sides. But we need to cook it more because we consume this as it is and there should not be the bitter taste of raw masalas. 
   
   
   
   
5. After the masala has browned and gathered in the centre of pan and left all the oil on the sides, add the salt and turmeric and mix well. Add 3 cups of water and cover on medium flame. Let cook for 10 minutes until the flavours are blended together and the water is mixed with the masala, making it a thin soup consistency. 
    
   
6. Turn off the flame, pour in a bowl and drink hot !!

Disclaimer: This is an original recipe of the author. The recipe and the pictures may not be copied in any form without the author's permission.

Incredible Chili Chicken

Ingredients:

Boneless chicken thighs: 300 gm
Mustard oil: 6 tsp.
Cumin seeds: 1 tsp.
Spring onions: 2
Onion (sliced finely): 1 big size
Green chilli (sliced): 2
Garlic (crushed): 4 cloves
Ginger (grated): 1 inch
Chilli flakes: 1/2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Tomato (chopped): 1
Coriander powder: 1/4 tsp.
Mango powder: 1/4 tsp.
Soy sauce: 3 tsp.

1. Heat mustard oil to the smoking point and lower the flame. Add cumin seeds so they splutter. Add the spring onions (whole) and the sliced onions too. Let them fry well until they starts browning, keep turning sides to spring onions for even cooking. 
   
2. Add the sliced green chilli and fry. 
3. Add the chopped chunks of chicken and increase the flame to high. Turn the chicken pieces and then add the crushed garlic. I crushed in mortal-pestle. Also add salt, ginger and chilli flakes. Mix everything well and stir again so the chicken is coated. Then leave the chicken to get fried for 3-4 minutes on one side and then 3-4 minutes on another side. By this time chicken will be charred a bit at both sides. 
    
   
4. Add red chilli powder and mix. Add the chopped tomato and mix well. Let fry everything for 3-4 more minutes until the tomato becomes mushy. Keep alternating between high and medium flame so as not to burn the masala and not become too watery too as this will be a fried dish, not a curry dish. 
   
5. While the tomatoes are being done, add the soy sauce, coriander powder and mango powder and mix well. Let everything cook on medium flame for 10 more minutes. Do not cover. 
6. Remove from flame and serve hot !!

 

Disclaimer: This is an original recipe of the author. The recipe and the pictures may not be copied in any form without the author's permission.

Chai Masala

This is a love-story. A story of anger and love intermixed. A soulful touch.


My Nani-ji is great. This is no news.

Now let me begin the story: It was hubby's birthday 2 weeks ago and Nani Ji is totally amazing at remembering dates, anniversaries, birthdays etc. Heck she can even tell what day of the month Holi/ Diwali was 10 years ago !! So she called up my parents, who in turn called me. And me, totally sick with a sore throat and fever and headache, could not take the call. So they called hubby instead (it was his birthday anyway !) They wished and told him Nani wants to talk as well. I asked him to call and take blessings and say something that I'm in the washroom or outside home or something (because, well, she would have panicked to hear I'm sick). So he did but she was adamant on waiting till I come back and reminded him that she will wait for my call.. So I'm doomed !! I can't speak as well so even though I was feeling guilty, there was no way I could have called her. And that went on and it has been 2 weeks and I'm still sick (sore throat and dry coughing) but getting better. And I was full of guilt that she might have been waiting for 2 weeks so first thing I did the weekend morning to ring her up. And boy she was angry !!! She said obviously you were not in the washroom for 2 whole weeks so what took you so long? And explanation was demanded. And there was no escape. So I decided to go on with the truth: told her I was really sick and I still am. 

So she was mad for not letting her know for two whole weeks. I tried reasoning she cannot help it and could have only panicked. And she was like, whattttt ??? Of course I can help it. Obviously I know the remedy. You don't have my chai masala recipe, do you? No I said, and there she with her anger- filled love made me write the recipe and made sure I make this tea twice a day and drink it up. I am yet to have it for the second time but well, I'm already feeling so much nicer (not great actually, but feels like it's gonna be great). She was mad, she was angry, she was so much full of love.. I don't know what I would do without her !!! Love you Nani.

Here goes the recipe:

Cinnamon sticks: 5

Black peppercorns: 1 tsp.

Cloves: 6

Black cardamom: 2

Tulsi leaves: 10-12

Dried ginger root: a pinch

1. Grind the cinnamon, peppercorns, cardamom and cloves to a very fine powder in a blender. 
2. Mix in the ginger root (this is optional) and tulsi leaves. You can also add them directly to the tea.
3. While you make your usual tea, add a heaped pinch of the spice powder and boil the tea for a bit longer. You can add ginger root and tulsi leaves directly in the boiling tea. I had dried tulsi but fresh is the best. 
4. You may also add crushed fresh ginger to the boiling tea which gives a fast soothing effect. Make this tea twice a day and remember to drink it while it is still hot. Store the tea masala in an air-tight box.

Beetroot Chicken

Ingredients:

Chicken: 200 gm
Beetroot (grated): 1 small
Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Cinnamon: 1/2 inch
Star anise: 1
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Tomato (chopped): 2
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Kasoori methi: 1/2 tsp.
Milk: 1/2 cup

1. Heat oil and splutter the whole spices: cumin, cinnamon and star anise. Add onion and fry until it becomes transparent. Add ginger-garlic paste and saute until the raw smell goes away.
2. Add the grated beetroot and mix, fry for a while so that it is completely fried and you don't taste the sweetness of beetroot in the final dish. It will take about 3-4 minutes.
3. Add the tomatoes and green chilli and mix well. Sprinkle salt, mix and let cook until the tomatoes are soft and mushy. 
4. Add red chilli, garam masala and kasoori methi. Add chicken and fry in with the masala for about a minute or two. Add the milk and mix well. Add half a cup water also if required and cover. Let cook on medium flame for about 15 minutes.
5. Remove cover and let cook for 3-4 more minutes or until the curry reaches the desired consistency. Turn off the flame and serve hot !!

Disclaimer: This is an original recipe of the author. The recipe and the pictures may not be copied in any form without the author's permission.

Fish Molee

Ingredients:

Fish: 200 gm (I used salmon fish)
Cooking oil: 3 tsp.
Mustard seeds: 1/2 tsp.
Curry leaves: a few
Ginger- garlic paste: 2 tsp.
Green chilli (chopped): 1
Cloves: 2
Cardamom: 2
Cinnamon stick: 1/2 inch
Onions (sliced): 1
Tomato (chopped): 2
Salt to taste
Red chilli powder: 1/2 tsp.
Black pepper powder: 1/4 tsp.
Turmeric powder: 1/2 tsp.
Thin coconut milk: 4 tsp.
Thick coconut milk: 2 tsp.

1. Wash and cube the fish and sprinkle salt, a bit of turmeric and black pepper powder and mix well. Keep aside for 15 minutes.
2. Heat oil in a pan on medium flame and fry the fish from both sides for 5 minutes and remove and keep aside.
3. Heat the same oil and crackle mustard seeds and then add curry leaves. I do add dried red chilli too because I love it, but the recipe does not require it. 
4. Add ginger-garlic paste and saute it until the raw smell goes away. Add the green chilli and fry for a bit. 
5. Add the whole spices: cloves, cardamom, and cinnamon. Add onions and cook until they start browning. 
6. Add the tomatoes and sprinkle salt. Cook until the tomatoes are soft and mushy. Add red chilli powder and turmeric powder and thin coconut milk. Mix well and add a cup of water after a minute. Mix and cover, let cook on medium flame for about 10 minutes.
7. Remove cover, add the thick coconut milk and the fried fish. Mix and cook for another 2 minutes. Remove from flame and serve hot with jeera rice !!

Quick chhole masala

Ingredients:

While chhole (boiled): 1 cup
Onion (sliced): 1
Ginger (grated): 1/2 inch
Tomato (chopped): 1
Green chilli (finely chopped): 1
Cooking oil: 2 tsp.
Salt to taste
Red chilli powder: 1/4 tsp.
Turmeric powder: 1/4 tsp.
Kasoori methi: 1/4 tsp.
Mango powder: 1/4 tsp.
Cumin seeds: 1/4 tsp.
Black peppercorns: 1/4 tsp.

1. Heat oil and crackle the cumin seeds. Add peppercorns and onions and sauté until the onions are transparent. Add ginger, tomato and green chilli.
2. Sprinkle salt and mix well. Let cook until the tomatoes begin to soften. Add red chilli, turmeric, mango powder and kasoori methi and mix well. Let cook for about a minute.
3. Add the boiled chhole and mix well to coat with masala. Add very little water if required. Mix and let cook on medium flame for another 2 minutes. Sprinkle lemon juice and serve. 
4. This is a dry and quick chhole recipe for lunch box with plain or jeera rice.

Achaari egg curry

The Valentine's weekend and hubby's birthday the next day.. !! Well, had nothing special planned for the whole weekend as we both are busy at our respective work for the whole of February, and had planned to celebrate later, but this never means I could not cook some nice recipes for the weekend to make his day special, if not very elaborate.. So decided on making this Achaari Egg Curry and the fragrance of the masalas being fried and the wonderful pickley (achaari) aroma filling the house bought hubby rushing to the kitchen with a song "Tumne bulaya (bhi nahin) aur hum chale aaye.." !! So here's sharing my recipe of this dish which did wonders in my kitchen..

Ingredients:

Eggs (boiled): 4 (See here how to boil eggs:  How to make perfect hard-boiled eggs)
Dried red chilli: 2
Fennel seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Mustard seeds: 1 tsp.
Fenugreek seeds: 1/2 tsp.
Cloves: 2
Bay leaf: 1
Cooking oil: 3 tsp.
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Tomato (chopped): 2
Green chilli (chopped): 1
Pickle masala from any pickle: 1/2 tsp.
Yoghurt: 1/4 cup
Turmeric powder: 1/2 tsp.
Red chilli powder: 1/2 tsp.

1. Add the whole spices: dried red chilli, fennel, coriander, fenugreek, cloves, bay leaf and 1/2 tsp. mustard seeds to a grinder and grind to a coarse powder.
2. Peel the boiled eggs and make cross on them as shown in the picture, being careful not to cut the egg all the way. Make cross-slits on all the eggs.
3. Very carefully take one egg and fill in the masala powder inside and then roll over the egg in the powdered masala. Keep aside. Repeat for all eggs. 
   
4. Heat 1 tsp. oil in a pan on medium flame and add the prepared eggs one by one. Fry them on all the sides for about 5 minutes, being careful the powdered masala does not come out of the eggs. Remove and keep aside. 
   
5. Now heat the remaining oil and splutter remaining 1/2 tsp. mustard seeds. Add the onions and fry until they start becoming brown. 
6. Add the ginger-garlic paste and fry until the raw smell goes away. Add tomato and green chilli, sprinkle salt and let cook until the tomatoes are soft and mushy.  
7. Add the pickle masala for the achaari flavour. Add red chilli powder and turmeric and mix everything well. Let cook for about 2 minutes.
8. Add the yoghurt and mix well. After a minute, add 2 cups of water and cover. Let the masala cook on medium flame for about 10 minutes. 
9. Remove cover, add the prepared eggs and mix well. Cook for 2 more minutes and turn off the flame. Cover again and leave for 10 minutes for the flavours to get infused with the eggs. Remove cover and serve hot !! I served with laccha paratha. See laccha paratha recipe: Laccha paratha (whole wheat).

Disclaimer: This is an original recipe of the author. The recipe and the pictures may not be copied in any form without the author's permission.