SPICY EGG MASALA 1

KACHHE KELE KA ROGAN JOSH / RAW BANANA ROGAN JOSH

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Rogan Josh is an aromatic lamb dish of Persian Origin and is a staple food in Kashmiri Cuisine. This dish is robust with use of different spices. I am sharing the vegetarian version with some changes to suit the palate of my family. I love the colour of this curry which comes from the use of Kashmiri Chilli powder. The fresh home made masala enhances the dish.”ROGAN ” means “fat /oil” and “JOSH” means “Intense heat”.

As a part of our 89th #Foodiemonday #Bloghop theme #Rawbananas my contribution is this yummy Kachhe Kele Ka Rogan Josh.

Recipe for Kachhe Kele ka Rogan Josh /Raw Banana Rogan Josh:

Ingredients for Raw banana Patties:

2 Raw Bananas boiled and mashed

2 Medium Potatoes boiled and mashed

Salt to taste

1 Tsp Garam Masala

1/2 Tsp Red Chilli Powder

1/4 cup finely Chopped Onions

1/4 Cup Amchur Powder

1/2 Cup Bread Crumbs

Oil to Shallow fry

Method:

Mix all the above ingredients except bread crumbs and oil. Refrigerate this mixture for about an hour so that the extra moisture is not there. Take this mixture out from the refrigerator and mix well. Grease your palms .take small balls,  and shape it as desired and roll them in the bread crumbs.Shallow fry these patties until both the sides turn golden brown. Keep them aside.

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Ingredients for the Gravy:

2 Tsp Saunf / fennel seeds

1 Bay Leaf

3 Tbsp Mustard Oil / Sarson ka tel

3 Cups of water

4 Onions finely Chopped

10 Pepper Corns

1″ Cinnamon Stick

2 Black Cardamom

2 Green Cardamom

1 Tsp Cumin Powder / Jeera Powder

2 Tsp Coriander Powder / Dhania Powder

1/2 Tsp Garam Masala

3 Tomatoes blanched and peeled

1 Tsp Ginger Garlic Paste

6 Dry red Kashmiri Chillies

1 Cup finely chopped Coriander

1Tbsp Ghee

1/2 Cup thick yogurt

Salt to taste

Method:

Heat mustard oil in a heavy bottom Pan. Add Saunf, bay leaf,pepper corns, black cardamom, green cardamom, cinammon stick. Once you smell the aroma of the spices add ginger garlic paste and saute for a few seconds. Now add the finely chopped Onions and saute untill they turn golden brown.

In a blender make a fine paste of yogurt,blanched and peeled tomatoes,dry red Kashmiri chilli and coriander.Add this paste to the onion mixture. Add ghee, jeera powder, coriander powder,salt and Garam Masala.Mix well . Add water to adjust the consistency of the gravy. Let is simmer on medium flame till the oil starts to leave the sides.

Add the raw banana patties to this gravy just before serving with Hot phulkas/ Roti/ Naan or piping hot rice.

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Enjoy !!!!!!!!!!!!!!!!!!!!!

SPICY EGG MASALA 1

GATTE KA PULAO / GRAM FLOUR DUMPLING PULAO

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Hello !!!

Today i am sharing a yummy recipe from the state of Rajasthan. If you are bored of the regular vegetables, then this recipe is for you. A quick aromatic Gatte ka Pulao tastes amazing with the  blend of whole spices. Pair it up with any Raita and enjoy this wholesome meal even in Summers.

Recipe for Gatte Ka Pulao / Gram Flour Dumpling Pulao:

Ingredients for Gatta:

1 Cup Besan / Gram flour

1 Tsp Kashmiri Chilli Powder

3/4 Tsp Saunf / Fennel Seeds

6 Tsp Oil (Sizzling hot oil)

1/2 Tsp Ajwain / Carom Seeds

1 Tbsp Thick yogurt

Salt to taste

1/2 Cup finely Chopped Coriander

Oil for Shallow frying

Ingredients for Pulao:

3 Cups cooked Basmati Rice

1.5 Tbsp Oil

2 Green Cardamom / Elaichi

4 Cloves /Laung

1 Tsp Jeera / Cumin Seeds

3/4 Tsp Mustard seeds / Sarson

1/4 Tsp Asafoetida / Hing

3/4 Cup deep fried sliced Onions

1.5 Tsp Chilli Powder

1 Tsp Garam Masala

1/4 Tsp Aachari Masala

1/4 Tsp Turmeric / Haldi

Salt to taste

1/2 Cup finely Chopped Coriander

For the Paste :

2 Tsp Finely Chopped Ginger

6 Garlic Cloves chopped

3 Green Chillies

1 Cup Sliced onions

Method:

For the Gatta:

Mix all the ingredients in a deep bowl and knead into  a stiff dough . Add water if needed. Take small balls of the docugh and roll them into long thin cylindrical rolls and keep them aside. Boil water in  a large bowl. Once the water starts to boil add these cylindrical rolls. Let it cook for about 7-8 mins. Once you see the blisters being formed on the rolls remove them ,drain the excess water and keep it aside. Repeat this process for the balance dough. Heat some oil in a wok. shallow fry these gattas untill they turn gloden brown on all sides. Drain them on a Kitchen towel and keep them aside.

For the Pulao:

Grind garlic,ginger,green chilli and onions to get a fine paste.Keep this mixture aside.

Heat oil ia heavy Bottom Pan. Add Cloves,Cardamom,Jeera,mustard seeds,hing and saute on medium flame till you get the aroma . Once done add the ginger garlic chilli paste and cook on medium flame for about 3-4 minutes. Once done add aachari masala, garam masala, haldi and salt to taste. Mix well till the oil starts to leave the sides. Now add cooked rice, deep fried onions and shallow  fried gattas. Mix all the ingredients and cook for about 3-4 minutes. Switch off the flame.

Garnish with Coriander and serve hot with your favourite Raita.

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Enjoy!!!!!!!!!!!!!!!!!!!!!!!

SPICY EGG MASALA 1

MUSHROOM AND CHICKPEAS CURRY(NO ONION NO GARLIC RECIPE)

 

Hello !!!

I am back with another lovely recipe Mushroom and Chickpeas Curry with the goodness of  Indian spices cooked in Coconut milk.It is rich ,creamy and finger licking good.Mushroom and chickpeas make an amazing combo. Some Benefits of Incorporating Coconut Milk in your diet :

1.Improves Heart Health by Lowering Blood Pressure and Cholesterol

2.Builds Muscle and Helps Lose Fat 

3.Improves Digestion and Relieves Constipation

4.Prevents Joint Inflammation and Arthritis

5.Prevents Ulcers

6.Helps Loose Fat

7.Prevents Ulcers

My contribution for pour 86th #Foodiemonday #Bloghop theme #CoconutMilk is this Mushroom and Chickpeas Curry.

Recipe for Mushroom and Chickpeas Curry:

Ingredients:

125 Gms White Mushrooms (Halved)

200 ML Coconut Milk

200 Gms Chickpeas boiled

1 Tsp Jeera /Cumin

2 Red Chillies finely chopped

1 Tsp Ginger Paste

Handfull of Fresh Coriander finely Chopped

1 Tsp Garam Masala

1 /2 Tsp Red Chilli Powder

1/4 Tsp Turmeric / Haldi

1.5 Tsp Curry Powder

Salt to Taste

2 Tbsp Fresh grated Coconut

2 Tbsp Mustard Oil

 

Method:

Pressure Cook Chick peas with tea bag and salt to taste. Allow it to cool. Drain the water and keep it aside. Do not throw the water.Remove the tea bag.

Take 1/2 cup (approx 100 ml) of boiled chickpeas and fresh coconut and make a fine paste without adding water.Keep this mixture aside.

Take a heavy bottom Pan. Add mustard oil.Once the oil is hot add jeera. Once it splutters add the red chillies,ginger paste, chopped coriander (keep aside some to garnish) and mushrooms.Cook on medium flame untill the mushrooms are done. Add haldi,chilli powder,curry powder,garam masala,coconut and chickpeas paste and mix well. Once the oil starts to leave the sides add the boiled chickpeas,coconut milk, boiled chickpeas water and salt to taste if needed. Allow it to simmer on low flame for about 8-10 mins. Once done switch off the flame.

Garnish with fresh coriander and serve hot with Rotis / Phulkas or piping hot Rice.

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Enjoy!!!!!!!!!!!!!!!!!!!!!

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SPICY EGG MASALA 1

Paneer Korma

 

Hola Everyone !!!

Are you a great fan of Cookbooks? Do you maintain Dairies for recipes? Well I do. Recently I have started to collect Cook Books as I wish to try some amazing recipes whenever possible.Few days back during my visit to a book store a small palm size cookbook of 200 Curries by Sunil Vijayakar caught my attention. There are many recipes from all parts of the world and includes both vegetarian and Non vegetarian. I was tempted to try Paneer Korma recipe from this book. It turned out so well and my family loved every bit of it.I tweaked the original recipe a little to suit my Palate.

As a part of our 80th #Foodiemonday # Bloghop Theme #CookbookCooking my contribution is Paneer Kurma. Paneer is so versatile and can be used in various recipes.Paneer is an all time favourite in my house.It takes about 20 mins to prepare the ingredients and 30 mins cooking time.

Recipe for Paneer Kurma:

Ingredients:

2 Tbsp Sunflower Oil

8 Shallots Finely Chopped

1Tbsp CuminPowder  /Jeera Powder

1 Tbsp Coriander Powder /Dhania Powder

1 Tsp Turmeric /Haldi (1 have used 1/4 tsp as turmeric powder is home made)

1 Tsp Chilli Powder

1 Tsp Garam Masala

4 Ripe Plum Tomatoes roughly chopped

2 Tsp Crushed Garlic

2 Red Chillies,deseeded and finely sliced

2 Tbsp Tomato Puree

1 Tsp Sugar

150 Ml Water

200 Ml Fresh Cream

450 Gms Paneer (bite size cubes)

200 Gms Fresh Bengal Gram crushed (original recipe call for green peas)

Coriander to Garnish

Pappadome to serve (I have skipped this)

Method:

Heat the oil in a heavy Bottom pan, add the shallots and stir fry for 2-3 mins. Add the ground spices and stir fry for one minute.

Add the tomatoes, garlic,chillies ,tomato puree,sugar and water and bring to boil.Reduce the heat and simmer, uncovered for 15-20 mins.

Stir in the cream,paneer and crushed fresh bengal gram and let it simmer gently for abpout 5-8 minutes or untill the bengal gram has cooked.

Season well,remove from the heat ,garnish with fresh coriander and serve with Crisp Pappadoms / Roti / Naan / Rice.

 

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Enjoy!!!!!!!!!!!!!!

Notes :

  1. I have substituted green peas with fresh Bengal Gram
  2. You can use fresh Cream instead of Store bought. I have used Amul cream.
  3. Chilli powder can be adjusted to suit your palate.