Kale and Egg Muffins

Kale and Egg muffins

This is such an easy dish to put together that you can even involve kids in prepping. Its an easy grab and go breakfast for busy mornings as well. These taste excellent hot or cold. This is one of those recipes where you can sneak in some green veggies for the picky eaters. These were gone in no time when I served them for breakfast to my kids this morning, just don't forget to serve it with some ketch-up. Enjoy!

Ingredients:

Kale - 1/2 cup chopped
Eggs - 3
Parmesan cheese - 1/4 cup
Salt - to taste

This mixture makes 6 muffins.

Method

1. Preheat the oven to 350 F

2. Into a blender, crack open the eggs, add the chopped kale, parmesan cheese and salt. Parmesan cheese is quite salty, add the salt accordingly.  Let the blender run for 2-3 minutes.

3. Pour the mixture into a greased muffin tin. 

4. Bake these for 20 minutes  or until the eggs are cooked through.

Tasty Tips:

1. Kale is a super food, rich in anti-oxidants and packed with calcium and vitamins A, C and K. It is called 'queen of greens'. Unlike spinach, kale holds its texture and shape even after cooking.

2. For some reason if you don't like the taste of Kale, you can replace it with spinach as well.  You can also add, veggies of your choice.

2. You can make this dish by simply whisking all the ingredients in a bowl instead of blending. I used a blender, just to make sure the kale is properly pureed into the eggs so the kids can never know whats in there :-)

Gongura Mutton Curry

Gongura Mutton curry

Gongura Mutton curry is a traditional Andhra dish that surprises non-vegetarian and gongura lovers in a pleasant way. Gongura is a green leafy vegetable rich in iron, folic acid and anti-oxidants. Gongura adds a distinctive tangy flavor to any dish, which wakes up your taste buds and crave more for its unique taste.  Here's my take on this traditional Andhra dish. Enjoy !!!

Ingredients:
Mutton (with bones cut to 1 inch pieces) - 1 pound
Raw Gongura leaves -  3 cups (packed)
Onion - 1 large
Ginger garlic paste - 1 tbs
Garam masala powder - 1tsp
Curry leaves - few
Turmeric powder - 1/2 tsp
Red chilli powder - 2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Dry coconut powder - 2 tsp
Cashews - 3 tbs
Salt - to taste
Coriander leaves - few
Vegetable Oil - 5 tbsp
Lemon Juice (Optional) - 2 tsps

Method

1. Wash the mutton pieces clean and drain the water and keep it aside. 
2. Wash the gongura leaves thoroughly and pat them dry with a paper towel.
3. Heat 2 tsps oil in a wide non-stick pan. When the oil is medium hot, add the chopped onions. Fry till the onions are golden brown. Turn off the flame and let the onions cool down completely. Once the onions are cooled, blend it into a smooth paste. Keep it aside.
4. In the same pan, fry the dried gongura leaves for approximately 5 minutes. Drain the oil with a slotted spoon and set them aside on a plate to cool down.
5. In the same pan, fry the cashews till golden brown and set them aside to cool down.
6. Blend the cooled gongura leaves and cashews together in to a smooth paste, add oil to blend it easily. The consistency of this mixture would look like basil pesto.
7.  In a pressure cooker, heat the remaining oil on a medium low flame. Once the oil is hot add in the garam masala powder. Then add in the onion paste. Saute till you see oil on the sides of the pan.
8. Now add the ginger garlic paste and the curry leaves. Saute till the raw flavor is gone. 
9. Add the turmeric powder, red chilli powder, coriander powder, cumin powder and the salt. Saute the spices well. 
10.  Now add the gongura and the cashew paste. Saute till the oil oozes out.
11. Add in the clean mutton pieces. Stir well till all the meat is coated with the spices and onion, gongura mixture. 
12. Add in the coconut powder. Mix well and let it cook on a medium low flame till the oil leaves the sides of the pan. At this stage add some water to your desired consistency. Mix well. Cover the pressure cooker, turn the flame to medium low and wait till you hear at least 8-10 whistles from the pressure cooker. Then switch the flame off.  Wait till the pressure cooker cools down. Open the pan carefully and check to see if the meat is cooked. When the meat shrinks and separates from the bone, it is cooked.
13. Check the seasonings. You can add some lemon juice if it is not tangy enough for you. Finish it off with some chopped coriander leaves.

         Serve hot with fried rice or jeera rice or with any Indian bread like butter naan. Enjoy!!

Tasty tips:

1. Gongura is called Red Sorrel leaves in English. It is easily available at any Indian grocery stores.

2. The gongura pesto in this recipe can be stored for up to a week in  the refrigerator. This pesto tastes excellent over some boiled pasta as well.

3. A pressure cooker is a pot in which food can be cooked quickly under high steam pressure. Alternatively, this dish can also be made in a slow cooker.

Gongura leaves

Pressure cooker

Garam Masala

Garam masala

Garam masala is a blend of powdered spices. As the name suggests, 'garam' meaning heat, 'masala' meaning spices, this spice blend adds a nice warmth and woodsy flavor to any dish. Make it fresh as required to savor its real flavor.

To make 1 tsp garam masala, you will need:

2-3 - cloves
1- cardamom
1/2"- cinnamon stick
1tsp - cumin
1/2 tsp - peppercorns
a pinch of nutmeg (optional)

Method:

Dry roast all the ingredients in a pan on a low flame. Let them cool completely. Grind the spices into fine powder in a coffee blender.

Chicken Tandoori

Chicken Tandoori

Chicken Tandoori is an all time favorite in our household. Traditionally this dish is made in a Tandoor, which is a cylindrical clay oven used for cooking and baking. Heat in a Tandoor is maintained by charcoal and wood fire.  Since I do not have a Tandoor at home, I made it in my convention oven. You can also use a barbeque grill. It tastes just as good. Make this now for your next BBQ party and wait till you hear the compliments. Enjoy!!

Serves - 1

Ingredients:
Chicken leg quarter -1

For the marinade:
Thick Yogurt - 1 cup
Red chilli powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Coriander powder - 1 tsp
Oil - 1 tablespoon
Ginger garlic paste - 1 tsp
Lemon juice - a few drops
Cilantro - few sprigs for garnishing

Method:
1. Pat the chicken dry with a paper towel and set it aside.
2. In a separate bowl, mix all the ingredients mentioned for the marinade.
3. Pour the marinade over the chicken, mix well and let it marinate in the refrigerator for at least an hour. Preferably overnight. (I did mine overnight)
4. Preheat the oven to 375 F. Place the chicken on a greased grill grate. Then place the grill grate on a baking tray lined with aluminum foil. 
5. Put the baking tray in the oven on the middle rack, so the chicken cooks evenly from all sides.
6. Bake it for 30-35 minutes.
7. Half way through, baste the chicken with the leftover marinade.
8. Turn the chicken on to the other side and baste it with the marinade.
9. After 30-35 minutes, turn the oven off and leave the chicken in for another 5-10 minutes.
10. Take the chicken out of the oven and let it rest for another 5 minutes so the chicken retains all the juices and stays moist longer.
11. Serve the chicken with a drizzle of some lemon juice.

Tasty Tip

1. The left over chicken goes excellent with some crispy salad or with some pasta or in a sandwich.

Chicken Tandoori

Andhra Kodi Rasam

Andhra Kodi Rasam

Try saying the name 'Andhra Kodi Rasam' out loud...and tell me your mouth doesn't water....the name says it all..if you want to experience the spicy hot flavors of Andhra, you have to try this dish...beware people, this dish definitely sets your tongue on fire...of course you can make it a little less spicy too...but then it isn't authentic Andhra Kodi rasam anymore...this is my take on a very popular Andhra dish...Enjoy!

Ingredients:
Whole Chicken - 2 lbs
Onions - 1 large
Oil - 5 tbsps
Shahijeera (black cumin) - 1 tsp
Garam masala powder* - 2 tsp
Green chillies slit - 3
Red chilli powder - 1 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Dry coconut powder - 2 tbsp
Bay leaf - 1
Yogurt - 3/4 cup
Ginger garlic paste - 1 tbsp
Lemon juice - 1/2 tsp
Coriander leaves - few sprigs
Mint leaves - few sprigs
Kasoori methi (dried fenugreek leaves) - 1 tsp

Method:
1. Clean and rinse the chicken pieces under cold water and set aside to drain.
2. Put a large non-stick pan on medium high heat. Pour the oil and let it heat up.
3. Add shahijeera, allow it to crackle. Add bay leaf and add the chopped onion. Add slit green chillies.
4. Fry till the onions turn golden brown. Add the mint leaves. Add the garam masala.
5. Now add ginger garlic paste, fry till the raw smell is gone.
6. Add turmeric powder, stir well till the mixture is well combined.
7. Now add the chicken pieces, add some salt and stir well till the onion mixture sticks well to the chicken pieces. Cover the pan with a lid. Let it simmer for a few minutes.
8. In a separate bowl, add yogurt, chilli powder, coriander powder, coconut powder and salt(remember you have already added some salt to the chicken). Mix well till the mixture is well combined.
9. Now add this yogurt mixture to the chicken and stir well.
10. Cover it with a lid and let it simmer for 5 minutes. Check for the seasoning.
11. Now add water till all the chicken pieces are submerged in the gravy.
12. Cover it with a lid and let it simmer on a medium low flame for 10 minutes or until oil floats on top.
13. Crush the Kasoori methi between your palms and add it to the chicken. Stir well.
14. Add the lemon juice, turn off the heat.
15. Garnish it with chopped coriander leaves. Serve hot over a bowl of steamed rice or with a bread of your choice.

Tasty Tips
1. Adding the spice powders to the yogurt gives it a body, if you add yogurt just as is, it separates once its warmed up and you end up with a watery gravy. This way the gravy gets a good consistency. 

2. Have this as a soup when you are down with cold...it is absolutely comforting!

*3. Garam masala: I make my garam masala fresh as and when needed. To make 1/2 a tsp garam masala I powder one clove, one cardamom and a half inch cinnamon stick using a mortar and pestle.

Andhra Kodi Rasam

Lamb Chops

Lamb Chops

Summer has almost come to an end, give a hearty farewell to those outdoor grills and the warm weather by making these succulent Lamb Chops. Selecting the right chop is the key in making the perfect Lamb Chops. Look for a rib or sirloin. The chops that you choose should be an inch in thickness and the fat must be evenly distributed. I like to serve this dish garnished with some cilantro and a wedge of lemon. Lemon juice cuts through the heaviness of the meat. That bright green cilantro and the lemon wedge paired with juicy Lamb chops on a platter is just visually stunning, tasting even better...you must try it to experience it. Enjoy!

Ingredients:
Lamb chops - 3 lbs
Garlic crushed - 1 tsp
Ginger crushed - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Vegetable oil - 1 tbsp
Lemon juice - 1 tsp
Sugar - 1/2 tsp
White Vinegar - 2 tsp
Meat tenderizer - 2 tsp
Salt - to taste

For Garnishing:
Coriander leaves - few sprigs
Lemon wedges - 3

Method:
1. Rinse the lamb chops under cold water and pat them dry using a paper towel. Lay them flat in a clean glass baking dish.
2. In a separate bowl, mix all the ingredients to make a marinade.
3. Pour the marinade over the lamb chops and let them marinate for  at least 4 hours.

marinated lamb chops

 4. Heat up the grill, and place the marinated lamb chops on the grill. You should hear the sizzle that's when you know the grill is hot enough. If the grill is not hot enough, the chops will not get that caramelized sear on top but instead they get steamed, and we don't want that.  Cook till the meat is well cooked or to your desired sear.

Alternate method:
You can also grill the chops in a nonstick pan on stove top. Just put some oil and when the hot enough place the chops in the pan. Cook till done. Do not cover the pan with a lid.

Tasty tips:
1. Let the chops rest for 5 minutes before you serve them.
2. These chops go excellent with a glass of red wine.

Potato Curry

Potato curry with Poori

There are quite a lot of variations in Potato curries. This one is popularly known in India as Aaloo sookhi bhaaji. Aaloo is potato, sookhi meaning dry and bhaaji is curry. Unlike the traditional recipe, my mom's version of this dish was not dry at all, which is what made this dish one of her signature dishes. This particular one here is normally served as a brunch in my household on weekends. It has to be served along with some piping hot pooris. Poori and this potato curry is an awesome combination, just a match made in heaven. Enjoy!!

Ingredients:
Boiled and peeled potatoes - 1 lb
Onion - 1 small
Tomato (optional) - 1 small
Oil - 2 tbsp 
Bengal gram (chana dal) - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Green chillies - 2
Turmeric- 1/8 tsp
Coriander powder - 1 tsp
Ginger garlic paste - 1/2 tsp
Curry leaves - few
Coriander leaves - few sprigs
Salt - to taste


Method: 

1. Take the boiled and peeled potatoes in a large bowl and mash them using a fork into coarse chunks.

2. Heat a wide non-stick pan on the stove. Add the oil.

3. After the oil is hot enough add the mustard seeds. Let them crackle. Add the cumin seeds. Let them sizzle.

4. Now add the chana dal. Fry for 10 seconds till they turn golden.

5. Then add the chopped onion, curry leaves and the green chillies. Saute till the onions turn translucent. Add ginger garlic paste and fry till the raw flavor is gone.

6. Then add the turmeric and the coriander powder. Saute till the raw smell of the turmeric is gone.

7. Now add the mashed potato chunks. Add salt to your taste and mix well till all the spices are well combined with the potatoes.

8. At this stage add some water and adjust it to your desired consistency.

9. Garnish it with some chopped coriander leaves. Serve hot.

Tasty Tips:

1. This dish thickens up as it cools, so add water accordingly.

2. If you are unlike me and prefer the dry version of this dish, do not mash the potatoes after you boil them; just chop them into bite size pieces and avoid adding water in the end.