Goan Egg Curry

Ingredients:

Boiled Eggs: 4
Dessicated coconut: 3 tsp.
Tamarind: 1 tsp.
Turmeric powder: 1/2 tsp.
Garlic: 5 cloves, chopped
Whole red chilli: 1
Cooking oil: 3 tsp.
Onion (chopped): 1
Tomato (chopped): 1
Salt to taste
Coriander powder: 1/2 tsp.
Cumin powder: 1/2 tsp.

1. Make a paste of coconut, tamarind, turmeric powder, 3 cloves garlic and the whole red chilli in a mixer and keep aside.
2. Peel the boiled eggs and make small cuts on the eggs and keep them aside.
3. Heat oil and add chopped onions and fry until they become transparent. Add the remaining garlic and mix and fry for about a minute.
4. Add the chopped tomato and salt. Let cook until the tomatoes are soft and mushy. Add coriander and cumin powder and mix well. Let cook for a minute.
5. Add the ground paste and mix well, let cook for another minute. Add a cup of water and cover. Let cook on medium flame for 10 minutes. 
6. Remove cover and add the boiled and peeled eggs. Mix well and cook for another 2 minutes. Turn off the flame and cover for another 10 minutes. Remove cover and serve hot. 

Making basic roti dough

I have shared so many recipes and foods on my blog, but because a lot of people have problems in doing some of the basics in kitchen, I decided to help by posting some basic things in the kitchen. Here's posting the dough-making method for basic chappatis and parathas.

Making food is an art. And a large part of Indian households consists of making chappatis. For making the perfect, round chappatis, you need to have a nicely done dough.

Ingredients:

Whole wheat flour
Water as required

1. The first step is to make the dough in a wide vessel (but not a deep one), specially if you are a beginner or your dough and chappatis never turn out good. I usually make in a small vessel, like a bowl because I rarely make a lot of dough at once. 
2. Add the flour to the vessel you are making the dough in. I do not add anything at all, no salt and nothing else because the less salt we eat, it's better, and you really don't need that much salt. But if you are used to adding salt, try reducing the amount you add. 
3. Do not add any ghee/oil to the dough. Yes, it does make the task easy and makes the dough less sticky, but that's really not the right way of doing it. Also it is not really needed to consume those extra calories the ghee/oil has.
4. Now begin by slowly adding a little water to the flour and mix well. Begin adding more water, bit by bit and begin kneading when the dough is not too dry. I use one hand to knead and the other to hold my bowl; but you can use both hands too. 
5. Be careful not to add more water at any stage and add very patiently. When you have a big wide bowl, you can knead in parts and start keeping aside the parts which you did knead a bit. Repeat for all the dough.
6. Now you will have roughly kneaded dough in parts. Combine them all together and knead a little again. Now wet your hands just a bit (not adding water, just wetting hands) and pat the dough gently. It should not be sticky at this stage if you did the kneading adding little water. 
7. Now again press on the whole dough with knuckles and roll it, knead a bit more. Repeat this step if the dough is not soft and smooth enough at this stage. Do not repeat again after two times as adding more water (even with the bit of water on hands) can make the dough sticky and we clearly don't want that.
8. At this stage the dough must be ready and soft. When you poke a finger in the dough it must be soft and not hard and not feel sticky. (If it is sticky, unfortunately now you cannot make it really nice, but add a very little flour and try to balance and try not to add more water, not more than a bit). 
9. Transfer to an air tight container (if not covered, the upper layers of the dough will begin to dry out and that eventually will need to be trashed) and keep in the refrigerator. I refrigerate overnight and it makes all the difference. When I make chappatis or parathas from instantly made dough, they never come out as good as they do even if I refrigerate for 2 hours. 
10. Hoping this helps some. Happy kneading !!

Green Meen Kuzhambhu

Ingredients:

Fish: 200 gm (I used Salmon fish)
Cooking oil: 3 tsp.
Black peppercorns: 1 tsp.
Mustard seeds: 1 tsp.
Fenugreek seeds: 1/2 tsp.
Cumin seeds: 1 tsp.
Curry leaves: a few
Ginger-garlic paste: 3 tsp.
Salt to taste
Fenugreek powder: 1 tsp.
Lemon pickle: 1 tsp. (Use lemon juice if you don't have lemon pickle)
Onion (chopped): 1
Tomato (chopped): 1
Turmeric powder: 1/2 tsp.
Red chilli powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Mint leaves: a handful
Tamarind: 1 tsp.
Coriander leaves: a handful

1. Wash the fish fillets and add little salt, fenugreek powder and the lemon pickle and mix well with the fish in a bowl and keep aside.
2. Heat oil and add peppercorns, mustard seeds, fenugreek seeds, cumin seeds and curry leaves. When they splutter, add the ginger-garlic paste and fry for 2 minutes.
3. Add the chopped onions and mix well. Fry until the onions are transparent. 
4. Add the tomato and add salt. Mix well and cook until the tomatoes are soft and mushy. Add turmeric, red chilli, coriander powder and cumin powder. Mix well and let cook for another minute.
5. Add the mint leaves and mix. Add the tamarind after half a minute and mix everything well. After about a minute, add the fish to the pan and mix well with the masala. Fry for about a minute. Do not fry for long time as fish tends to break easily. Remove the fillets from the masala and transfer to a bowl, leaving masala behind. 
6. Add a cup of water to the pan and mix well. Bring it to a boil of the desired consistency. Add the fried fish fillets, mix everything well and garnish with fresh coriander leaves. Serve hot with jeera rice.  

Lacchha Paratha (Whole Wheat)

Lacchha Paratha is a soft, layered and flaky paratha which I usually love to order in restaurants in India with some wonderful subzi. But I had never tried making it myself as I used to think the process must be quire complicated. Also this is made with maida and I did not want to include maida in my eating. So I decided to make this with whole wheat flour, not even a bit of maida, and it's really easy and comes out so soft and wonderful. Of course this is not perfect, yet to be practised; but was good for a first-timer. Here's how I made it:

Ingredients:

Whole wheat flour (according to the number of parathas to be prepared)
Water to make the dough
Ghee or oil to add to the flour: a tsp. every cup of flour
Butter or ghee for frying
Wheat flour for dusting
Salt to taste
Carom seeds (optional)

1. Add the ghee/oil to the flour and mix well with fingers to a crumbling consistency. Add the salt and carom seeds to the flour and mix well. Now start adding very little water at a time to make the dough. Do not add a lot of water, the dough must be smooth and hard, not watery. Prepare the dough and keep covered for 10 minutes.
2. Begin by pinching balls from the prepared dough. Make a round ball as you would for a roti, but take a bigger ball. Flatten it with a rolling pin to a big size, I make it to the biggest size possible.
   
    
3. Dust the flattened dough with wheat flour. 
   
4. Begin folding the flattened and dusted roti in small folds until the whole roti is folded. The smaller folds, the more layers will show up in the paratha.
   
5. When the whole roti is folded, carefully make the folded roti into a circle and seal the ends. 
   
6. Begin by dusting the roti and flattening it very carefully with a rolling pin, putting minimum pressure. The roti will be prepared. 
   
7. Now add this to a very hot griddle/pan on maximum flame. Let cook on one side for about 30 seconds and quickly turn the paratha and repeat from the other side.
   
8. Cook evenly on both sides and remove from the griddle. Cook and prepare all the parathas in this way and keep aside. 
   
   
9. Fry all the parathas with ghee/butter on both sides, like you would do with a normal paratha, on medium flame so they don't become hard. Remove from flame and serve hot with any wonderful subzi !! 
   

Dal Bukhara

Dal Bukhara is a typical Punjabi dal which is made with the minimal spices and is a rich, creamy and royal dal. In looks it resembles to Dal Makhani, tastes completely different and the cooking method is also very different, and so are the ingredients. Some people confuse Dal Bukhara and Dal Makhani, some even think they are the same, but actually they are not. But a similarity is that both use Black Urad Dal as the base.

This authentic recipe was given to me by my Nani Ji who was born and brought up in Pakistan and later moved to India at the time of India-Pakistan partition. She told me about her childhood memories where she used to live nearby the area of Punjabi restaurants (which were more like dhabas) in Pakistan where this amazing dal was cooked overnight in slow flame in tandoors and the aroma of this mouth watering dal being cooked wafting in the air. They used to sometimes get this lip-smacking dal packed for home and used to make tandoori rotis to go with it to make a wholesome meal.

She told me the recipe how it can be prepared in pressure cooker because it's really not possible to cook in a tandoor in modern times. So here's the recipe:

Ingredients:

Black Urad Dal (whole): 1 cup
Black Masoor Dal: 1/4 cup
Salt to taste
Mustard oil: 6 tsp.
Milk: 1 cup
Buttermilk: 1 cup
Cumin seeds: 1 tsp.
Cinnamon: 1 inch
Black Cardamom: 1
Cloves: 3
Black peppercorns: 1/2 tsp.
Cashews: 8-10
Onion (chopped): 1
Ginger-garlic paste: 3 tsp.
Tomato (chopped): 2
Red chilli powder: 1 tsp.
Tamarind: 1 tsp.
Garam masala: 1 tsp.
Cream to garnish (optional)

1. Wash and soak both dals separately in water for 5-6 hours before cooking. Drain water and add both dals to a pressure cooker. Add 4 cups of water and pressure cook for 2 whistles. Turn off the flame and let the pressure release itself. 
2. Open the pressure cooker and mix the dal. Add 1/4th cup milk and 1/4th cup buttermilk and mix well. Again close the cooker and keep on flame till 2 whistles. Again turn off the flame and let the pressure release. Open cooker and mix dal. Add in 1/4th cup buttermilk and mix in with the dal. Add 1/4th cup milk, mix well and again close the cooker till two whistles. This process will be repeated two more times, until we add and pressure cook all the buttermilk and milk. At this stage the dal will become soft and cooked. If not, do one more round with adding milk+buttermilk. 
   
3. Dry roast cumin seeds, cinnamon, black cardamom, cloves and peppercorns on medium flame. When roasted, add the mustard oil above the whole spices. It will start leaving a wonderful aroma mixed of mustard and the spices.
4. Add the chopped onions and fry until they start getting brown. Add the ginger-garlic paste and mix well. Let cook for about 2 minutes. add in the cashews and fry well. 
5. Add the tomatoes and mix well. Add salt and let cook until the tomatoes are soft and mushy. Add red chilli powder and mix well. 
   
6. Add the tamarind and mix well. Cook for another minute. 
7. Add in the mashed and cooked dal. Mix well with the masala and cook for a minute. Transfer to the cooker and mix everything well. Add little water if required, ideally no extra water is added as this dal is thick in texture and consistency. Let cook for 20 minutes on low flame. If you have time then do leave on the lowest flame for about an hour (or as much time you have).
8. Add garam masala and turn off the flame. Cover the cooker and let sit for 10 minutes. Remove cover and serve hot !!! 

I have also prepared the Dal Bukhara in a slow cooker and it has turned out to be so much more creamy, rich, flavorful an yummy. This dal basically used to be cooked on low flame overnight to bring out the best flavors. And my slow cooker has totally made it possible to have the creamy and slow cooked yummy flavor.

Ingredients used in the preparation of Dal Bukhara in slow cooker are exactly the same as used in the normal procedure to be cooked on the stove top, as mentioned above.

1.  Wash and soak both dals separately in water for 5-6 hours before cooking. Drain water and add both dals to your slow cooker. Add 4 cups of water, mix and turn on the slow cooker and leave on low overnight or at least 8 hours. 
2. After 8 hours, the dals will be soft and cooked. Now add 1/4th cup milk and 1/4th cup buttermilk and mix well. Again close the cooker with the lid and leave on low for 2 hours. 
3. Open the slow cooker after 2 hours and mix dal. Add in 1/4th cup buttermilk and mix in with the dal. Add 1/4th cup milk, mix well and again close the cooker with the lid and leave on low for 2 more hours. This process will be repeated two more times, until we add all the buttermilk and milk. At this stage the dal will become soft and creamy. 
   
   
4. After you have added the buttermilk and milk for the last time, prepare the masala on stove top. It is the same way as we prepare on stove top method. 
5. Dry roast cumin seeds, cinnamon, black cardamom, cloves and peppercorns on medium flame. When roasted, add the mustard oil above the whole spices. It will start leaving a wonderful aroma mixed of mustard and the spices.
6. Add the chopped onions and fry until they start getting brown. Add the ginger-garlic paste and mix well. Let cook for about 2 minutes. add in the cashews and fry well. 
7. Add the tomatoes and mix well. Add salt and let cook until the tomatoes are soft and mushy. Add red chilli powder and mix well. Add the tamarind and mix well. Cook for another minute. Turn off the flame. 
8. After 2 hours from the last time the dal has been put on low with milk and buttermilk are done, add this whole masala to the cooked and creamy dal. 
   
9. Mix well, cover with a lid and leave on low for another 4 hours. 
   
10. Remove cover, turn off the slow cooker and add garam masala. Mix well and serve the rich and wonderful slow-cooked dal with jeera rice! 

 Loved this recipe? Please do leave a feedback and a comment in the comment section below. Want to get more yummy updates? Don't forget to connect with me on Facebook. 

Glowing skin: A regular regime

Life is hard and busy and times are demanding. But to care for our own body and skin is totally in our own hands. So I have made this natural face scrub and face pack from the ingredients that can easily be found in our kitchen. I make this in batches, enough to last me a month. Every morning before bath, I mix a tsp. or two of this powder with yoghurt and mix well. I mostly use it as a scrub because of lack of time and I get a glowing skin. It can be used both ways: Apply on face and leave on for 15 minutes, carefully remove when dry with fingers and wash with lukewarm water. Pat dry your face. Or apply a layer on whole face, scrub well with fingers in slow circular motion, wash off and pat dry. I use it on my face and neck both. This can even be used as a body scrub. If you have really oily skin, mix this with a bit of milk rather than with yogurt which can make the skin more oily. For dry to normal skin, yoghurt goes best. This cleans the pores and leaves a fresh looking skin. Here I share the method how I make it.

Ingredients:

Gram flour (besan): 1 cup
Whole wheat flour (atta): 1/4 cup
Dried orange peels as required
Neem leaves (I got dried leaves from India, this is optional)
Masoor Dal (Red split lentils)
Fenugreek Seeds
Rose petals (dried and crushed)
Chana Dal

I do not take anything in very specific measurements, just measure roughly and add, because there is no ingredient which can harm the skin in any way; unless you have allergies from any of these; of course. Please avoid using any of the ingredients you are allergic to or consult your dermatologist.

1. Grind the dried orange peels in a normal mixer till it is smooth and powdery. Remove any bits that remain un-ground. 
2. Mix with gram flour and wheat flour and mix well. 
3. Add neem leaves, masoor dal, fenugreek seeds and chana dal to the mixer and grind to a smooth powder. I use only 1 tsp. of each dal and fenugreek and neem leaves just in rough proportions.
4. Add to the flour and orange mix and mix well. Add the crushed rose petals, mix everything evenly and store in an airtight container. This mixture doesn't go bad as only powdered ingredients are used, but it's best to make a batch which lasts for about 4 weeks and make a fresh batch again.

When I shared this face pack and scrub recipe with my friends and followers, I got a lot of queries. So I'm updating this post with all the queries my friends had.

1. For normal and dry skin, mix this pack in yogurt (curd) and use as a scrub or a face pack. Keep for 15 minutes or until dry as a face pack. Wash with lukewarm water. 
2. For oily skin, mix this in a little bit of milk. You can also mix this in water or even rose water if you don't want or can't use milk for any reasons. 
3. This pack can be used for every type of skin, sensitive and acne pron skin as well, but please remember to not scrub too much and too hard.
4. This pack also works for black heads mainly besan and orange peels powder help in removing black heads. Scrub lightly on the areas with black heads and wash with warm water. 
5. If you want to remove tanning caused due to sun, mix this pack in tomato juice and apply as a pack. Scrub and remove lightly when it's dry. Wash with lukewarm water and pat dry. It will help to remove tanning with regular use. 
6. If you are allergic to any of the ingredient, or you think it's impossible to find, you can simply skip that ingredient. 
7. You can use this mix as a face pack everyday, and as a scrub twice a week. 
8. You can use this pack for kids above 5 years. Till 5 years kids skin is very sensitive and already nice and beautiful so not required to add anything special. It will not harm in any way as it has all natural ingredients. Be careful to not apply under eyes and on the lips. 
9. It's okay to have a little coarse mix so it's really good for scrubbing and removing dead cells from the face. You don't need to grind it very finely.  
10. No water is to be added to make this pack at any stage because when you add water, it goes bad pretty fast in few days. But when all the ingredients are kept dry, it stays good for months together, you can just add milk/yogurt/water/rose water to a small portion of the powder just before applying. So, remember to keep everything DRY so it doesn't get fungus. 
11. You don't need to store this pack in fridge. Just prepare once and then transfer to air tight container, keep in your kitchen on the shelf. Just take a little bit everyday to apply. It stays good for 6-8 months. After that you can prepare fresh batch. 
12. Whole wheat flour is used in the pack as it's the best for scrubbing naturally. 
13. Masoor dal which is mentioned in the ingredients list is orange split masoor dal. Picture attached. 
    
14. A lot of people asked me why do I add both chana dal and gram flour (besan). Yes gram flour (besan) is made by ground chana dal only. But besan which we get from market is very fine as it is ground in mills, so that has been used as a base for the pack. But when you ground chana dal at home, it doesn't get the finest texture same as besan and that's why even though it has same properties (and it doesn't harm the skin), but is a little coarse which helps in the best scrubbing. 
15. Washing face with face wash before means you are using chemical face wash anyway. The best is to avoid any sort of chemicals on the face. Just before you take a shower, do apply this and wash off with lukewarm water. Pat dry. No need to wash face before with anything. 
16. Neem leaves are not curry leaves (meetha neem), it's Indian Lilac, (kadvi neem) the neem leaves that are native to India and Indian subcontinent. It helps in detoxifying the skin and lights scars and pigmentation, also helps in prevention of pimples. I picked up neem leaves from trees in India, dried them in shade and bought with me to prepare this face pack. 
17. I never buy orange peel powder. Just dry the orange peels from the oranges you eat in the shade and grind them to powder in your mixer. 
18. If oranges are not available and out of the season, dry lemon peels. They will give the similar effect as peels of fruits with vitamin C provide the cleansing effect for the skin. 
19. I have ground methi seeds in the mixer and used in the pack. Methi seeds picture attached. It is also used as a spice in Indian cooking, also used in pickles. 
    
20. Rose powder: I don't buy rose powder either. I collect and dry all the roses gifted to me by my husband and then crush them into a powder. Dry in shade not in sunlight. Rose leaves are good for giving glow on the face. 

I have tried to answer all the queries I got till today for this face pack. If you have any more queries, please ask me so in the comment box. Also leave your beautiful comments and feedback in the comment box below so others get encouraged to use this as well. 

Don't forget to connect with me on FACEBOOK where I share all my food and recipes, all health and beauty posts and tips and tricks. 

Lehsuni Fish Curry

Ingredients:

Fish: 200 gm (I used Salmon Fish)
Coconut oil: 2 tsp.
Cumin seeds: 1 tsp.
Ginger-garlic paste: 2 tsp.
Salt to taste
Garam masala: 1 tsp.
Mustard oil: 2 tsp.
Fennel seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
Onion (chopped): 1
Garlic (chopped): 3 cloves
Tomato (chopped): 1
Green chilli (chopped): 1
Red chilli powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Yoghurt: 4 tsp.

1. Heat coconut oil in a pan and add cumin seeds. When they splutter, carefully place all the fish pieces one by one in the pan on medium flame. 
2. Add the ginger-garlic paste, salt and garam masala. Mix well and let the fish fry for 2-3 minutes and remove from flame and keep aside. 
   
3. Heat the mustard oil and add fennel seeds and fenugreek seeds. When they splutter, add the chopped onion and fry until it becomes transparent.
4. Add the garlic and stir well. After a minute add the tomatoes and sprinkle a little salt. Mix well and cook until the tomatoes are soft and mushy. 
5. Add the green chilli, red chilli powder, coriander powder and mix well. Add the yoghurt and mix again, let cook for 5 minutes on medium flame.
6. Add a little water and mix well, bring to a boil. When the curry is reduced to your liking, add the fish along with the fried ginger-garlic. Mix everything well and cook for a minute.
7. Turn off the flame and cover for 10 minutes. Remove cover and serve hot with plain or jeera rice.