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.

Spinach Fry

Spinach Fry

Spinach fry is one of my favorite vegetarian dishes. Spinach is an excellent source of iron. What makes this recipe special is that it tastes just like any mutton curry with minimal spices. Enjoy!!

Ingredients:
Spinach - 1 lb
Onion - 1 large
Garam masala - 1 tsp
Ginger garlic paste - 1 tsp
Cumin seeds - 1 tsp
Green chilli paste - 2 tsp or to taste
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Dry coconut powder - 2 tsp
Roasted peanut powder - 1 tsp
Salt - to taste
Oil - 3 tbsp

Method:

1. Rinse the spinach well under cold water. Keep aside to drain well. 
2. Finely chop the spinach and keep aside.
3. Finely slice the onions.
4. In a wide pan, add the oil.
5. Add in the cumin seeds and allow them to crackle.
6. Add in the garam masala.
7. Now add in the sliced onions. Add some salt. Fry well till they are slightly golden brown on a medium flame.
8. Now add in the ginger garlic paste, green chilli paste and saute for a minute.
9. Add in the turmeric powder and the coriander powder. Combine well.
10. Now add in the chopped spinach. Mix well. Cover it with a lid for 5-6 minutes. Stir in between.
11. Check for the seasonings and adjust the spices according to your taste. Cook well till the oil separates from the sides of the pan.
12. Add in the coconut powder and the roasted peanut powder. Combine well.
13. Cover it and cook for a minute or two. 
14. Turn off the heat and serve hot. 

Tasty Tips:

1. Onion is the key ingredient in this dish. Frying the onions on a slow flame gives them a nice caramelized coating, which gives this dish a unique flavor. 
2. The quantity of spinach looks like a lot but it wilts down to nothing. This recipe serves 2-3 people.
3. To retain the vibrant green color of the spinach, its important to rinse it under cold water only.
4. This dish goes excellent with hot steaming rice.

Tomato Curry

Tomato Curry

Tomato curry is such a unique dish that just wakes up your taste buds. This is a life saver when you have no vegetables lying around. I have so many childhood memories associated with this dish. My mom used to make the plain daal to go along with this dish.  Make in bulk because the left over tastes even better. Enjoy!!


Ingredients:
Tomatoes - 1 lb
Onion - 1 large
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Fenugreek powder - a pinch
Asafoetida (hing) - a pinch
Curry leaves - few
Dagad phool / Biryani puvvu - 1 floret
Garam masala - 1/2 tsp
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp or to taste
Coriander powder - 2 tsp
Dry coconut powder - 2 tsp
Toasted sesame seed powder - 2 tsp
Sugar - 1/2 tsp
Salt - to taste
Oil - 5 tbsp
Coriander leaves - few sprigs


Method

1. Wash and dice the tomatoes and keep them aside.
2. Finely chop the onions.
3. In a wide non-stick pan, heat the oil on a medium low flame.
4. When the oil is hot, add the asafoetida, fenugreek powder, the dagad phool, the cumin seeds and the mustard seeds and allow them to crackle.
5. Add the garam masala.
6. Now add in the roughly chopped curry leaves and the chopped onions. Add some salt to help the onions cook faster.
7. Saute till the onions are translucent.
8. Now add the ginger garlic paste. Saute for a minute.
9. Add in the turmeric powder, the red chilli powder and the coriander powder. Saute till the spices blend well with the onions.
10. Add the tomatoes. Add some salt and mix well. Cover the pan with a lid and let it cook on a medium low flame till the tomatoes are softened and you see oil separating from the sides of the pan. Keep stirring in between.
11. Now check the seasonings and adjust the spices according to your taste.
12. Add in the dry coconut powder and the toasted sesame seed powder.
13. Add in the sugar. Mix well. Cover it and let it simmer gently for a minute or two. 
14. Sprinkle in the freshly chopped coriander leaves and serve hot with chapati or rice.

Tasty tips:

1. Fenugreek powder is the key ingredient in this dish. It is very pungent and bitter, so a little bit goes a long way. I usually add this powder to all my sour tasting dishes. The bitterness in the fenugreek powder compliments any sour tasting dishes.
2. Dagad phool is another key ingredient in this dish. It is otherwise called Biryani flower, which I use extensively in all my biryani recipes, sambaar and many of my meat dishes. The moment it hits the hot oil/ghee it just smells divine. It is a dried lichen. It has a unique flavor, quite woody and earthy aroma. It is easily available in any Indian grocery stores.

Dagad phool/Biryani puvvu

 

 

 

1. Sesame seeds powder adds a unique nutty flavor to this dish. Do not forget to toast the sesame seeds before you blend them into a fine powder. Toasting enhances its flavor.
2. You can also make a variation by adding fenugreek leaves in the end to this dish. It tastes excellent too.
3. This dish tastes even better the day after. It tastes awesome hot or room temperature. Goes excellent with rice or chapati or even a slice of bread.