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In my Veg Box – May 2014 Round up – Theme – Cauliflowers

June 4, 2014 by manjirichitnis 14 Comments

Ok, it is that time to share the roundup for the May linky for ”In my Veg Box” an event run by Nayna Kanabar of Citrus Spice UK. The theme was  Cauliflowers and I am happy to say that a large variety of recipes were created by you and shared. Read on and enjoy, there’s even an award-winning recipe in here by Nayna!

First up is a very easy and tasty recipe for Cauliflower and green peas curry by Nayna on her blog Citrus Spice UK. This robustly flavoured curry is a fabulous addition to any menu, just as good with a hot roti as it is with rice or pulav, a very worthy addition on the menu when hosting a vegetarian dinner party I think.

Cauliflower and peas curry 3b

Another cool link-up from Nayna, her recipe for ‘Spicy Cauliflower Tempura’  won her the runner up prize in the National Vegetarian week– Betta Living, held during 19-25 May 2014. Nayna winning entry got her whopping prize money of  £250 prize! woohoo! Well done Nayna! Proof that cauliflowers rocks and vegetarian recipes are far from boring and actually require more creativity and culinary expertise to create flavour from simple ingredients! I also think the photo below is really beautifully done, agree?

Spicy cauliflower tempura 1b

Linsy who blogs at Real Home Cooked Food has shared a tangy pickle-based recipe for Aachari Cauliflower, Chana and Corn / Cauliflower , Chickpeas, and Corn in Pickle spices. I love using pickles as a marinade for my meat dishes and cauliflower take sup the flavours so readily it is satisfying to eat this dish am sure.

DSCF2495

After a stew and tempura, a Manchurian recipe is up next.Cauliflower(Gobhi) Manchurian in Knorr Chinese Schezuan Sauce from the blog Hobby Chef uses a store-bought powdered packet sauce. Though the Manchurian sauce is from a packet it looks really yummy and I’ve always like Knorr’s recipe mixes, a quick fix for days when you just can’t be bothered with making a sauce from scratch I guess, with my current crazy schedule and a head cold from hell! I could do with some warm soup which I hopefully won’t have to make for myself 😉

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When I was in North Wales, my husband and I had fish and chips with a curry sauce at a dingy little place, the chips were blah but the curry sauce was super fab, ever since it’s stuck in some corner of my brain and every time I pass by a fish and chip shop that does a fairly decent job I wonder if they have curry sauce on their menu. This Cauliflower Curry Sauce by Linzi of Lancashire is a minefield of all things good and wholesome. Its no fat, high fibre, can be made ahead and frozen for saving the day at a later date, and is a fabulous way to hide veggies in a tasty sauce if that wasn’t enough it is a versatile sauce which will go with meat, fish or veggie curries.

cauli2

Up next another fabulous sauce this time a Hidden Cauliflower Cheese Pasta Sauce by Elizabeth of Elizabeth’s Kitchen Diary. I just happened to read her ‘About me’ section on her blog, in great detail, and discovered that we have both done our B.Sc in Lifesciences! I also went on to do a year of Masters in Biochemistry which I ditched and went for an MBA in Marketing when I realised I didn’t want to sit in a lab and talk to test tubes which I had named with characters from a fav sitcom 😉 Another beautiful food photo for the roundup and another great recipe for making in extra portions and saving a mid-week meal!

cauliflowercheesesauce

Shobhas Bengali style recipe for Bengali Style Cauliflower with Poppy seeds & Mustard Paste is simple curry but packed with earthy moreish flavours. I thoroughly enjoy Bengali food and a big fan of seafood which am sure you know by now if you are reading my posts regularly.

Nayna innovative recipe for Spicy Cauliflower Couscous is a clever way to use this versatile vegetable with a small number of spices and get something yummy on the plate for everyone to enjoy.

Spicy cauliflower couscous 1b

Another cool link up by Shobha who blogs at FoodMazaa, her Punjabi Pickle recipe is a lovely traditional recipe from the northern part of India. Pickles are to be stored for flavours to develop. I remember eating this with great relish at a Punjabi friends place when I stayed over during my MBA final exams, I always tried to sneak in some extra pickle on my plate 😉

Another recipe from Helen this time a Cauliflower with anchovy and garlic, very unusual combination with anchovies I must say!

DSCF2305-1024x768

Sonal who blogs at simplyvegetarian777 has shared a recipe for Crunchy Gobhi Tandoori. Great idea for a summer BBQ party don’t you think?

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Lastly my everyday recipe for a Cauliflower and Peas bhaji. I like to have at least once a week with warm soft chapatis.

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I hope that this round-up leaves you inspired to experiment with cauliflower and try any one of the many lovely recipes.

IMG_5273 (Copy)
In my veg box cauliflower

Thanks to Nayna for letting me host this exciting linky event.

Filed Under: Lifestyle, Miscellaneous Tagged With: BBC Good Food Guide on cauliflower, beta carotene, brassica, broccoli, cabbage, cauliflower risotto, cauliflower with anchovies, cauliflower – dieters friend, curry, eat healthy, Healthy food trends 2014, Huffington Post Canada on 10 health benefits of cauliflower, In my Veg Box: Cauliflowers - Recipe Linky Challenge, kale, live well, phosphorous, potassium, sliceoffme hosts In my Veg Box for May 2014, sweeter Romanesco cauliflower, Tandoori gobhi, theme – Cauliflowers, travelsfortaste hosts In my Veg Box for May 2014, vegetables that aid weight loss, Vit B and C, vitamin A

Egg Curry/Anda Curry/अण्डा कारी from my college days

October 13, 2013 by manjirichitnis 2 Comments

Egg curry and soft paav or square buns are the most common hostel food that one can make with a saucepan, some eggs and a few basic ingredients. It is hugely popular as a filling, tasty curry and there are as many variations as the imagination, one’s budget and availability of ingredients on a particular day will allow 🙂

This version is what I always make and is sort of derivative of what would be made in the North of India. I sometimes like to make it into a coastal flavoured one by adding freshly grated coconut but that’s only if I want to make it posh but that’s very, very rare. After all, this is a quick, save the evening sort of curry!

It’s National Curry Week and it’s wonderful to see how Britain has embraced an Indian food habit and made it, its own over the years, spinning off British Indian versions of popular Indian home-cooked curries.

I wanted to start off my posts for National Curry Week, with this one because of how easy it is to make and a great recipe for students everywhere 🙂

Serves:2

Total Preparation Time:20 Minutes

Ingredients:

  • 4 eggs and use the same proportion of 2 eggs per person to scale up (for very hungry fells the more the merrier 😉
  • 2 medium-sized red onion finely chopped
  • 2 medium-sized tomatoes
  • 2 tsp red chilli powder
  • 2 tsp turmeric
  • 1 heaped tsp garam masala
  • 1 heaped tsp cumin powder
  • 1 heaped tsp coriander powder
  • 2 green chillies
  • 1 tsp ginger paste
  • fresh coriander to garnish
  • 1 clove of garlic finely chopped
  • a pinch of asafoetida
  • salt to taste
  • 2 tbsp olive oil – it’s easier on my conscience , use any oil or butter or ghee in dire straits!

Method:

  1. Boil the eggs in an open saucepan and leave aside to cool
  2. Roast the chopped red onion on a saucepan and spritz it in the mixer with the chopped tomatoes and green chillies. (If you want a coastal touch add 2 tbsp of freshly grated coconut in this mixture and puree it together, ensure to use at least 3 finely chopped garlic in the pan as they set off the taste of fresh coconut beautifully)
  3. In a saucepan heat the oil and add a pinch of asafoetida, then add the chopped garlic and roast till it’s a light brown, then add the ginger paste, turmeric, red chilli powder,garam masala, coriander and cumin powders.
  4.  Stir in the onion and tomato puree.
  5. Cook on a low flame for 2 minutes.
  6. Then add some water to make a gravy-like consistency and ad the boiled, peeled eggs after cutting them in half, add salt and cook for a further 5 – 6 minutes.
  7. Serve with hot chapatis/naan bread,paav, soft fresh wholemeal bread or with steaming hot boiled white rice – to make the rice taste heavenly drop a blob of butter, the steam trapped in the grains of rice will melt the butter into a golden pool of gooey goodness – pour the egg curry into this and enjoy the best and simple pleasures of curry!
Anda Curry

Looking for a Curry Recipe? You might also like:

  • Masoorachi Aamti or Red Lentil Curry
  • Field Beans curry – VALACHE BIRDHE (वालाचे बिरडे) – MADE IN A TYPICAL C.K.P WAY
  • Pomfret Fish Curry
  • Pomegranate Chicken Curry
  • Punjabi Kadhi

While we are talking things curry, do also check out this interesting Mapo Tofu curry from one of my favourite blogs 🙂

Filed Under: Food, Indian, Recipe Index Tagged With: Anda Curry, anda curry recipe, asafoetida, boiled, Britain, British Indian recipes, butter, cheap eats, cloves, coconut, coriander, crushed, cumin, curry, easy recipe, easy student recipes, Egg Curry, finely chopped, fresh, garam masala, garlic, garnish, ghee, ginger, grated, green chillies, hostel foods, mixer, naan bread, National Curry Week, north indian anda curry, olive oil, paav, paste, puree, quick and easy egg curry recipe, ready in 20 minutes, red onion, rice, spicy, tomato, wholemeal bread, अण्डा कारी

MASALA ZONE ,SOHO,London

November 29, 2012 by manjirichitnis 4 Comments

The word ”authethtic” has never felt so apt as when I use it to describe the offerings from Masala Zone. I am a frequent visitor to this place and it all started with my very first visit 2 years ago.New to London, needless to say terribly homesick , my husband decided to treat me to some delicious Indian cuisine. He couldn’t have chosen a better place.

The instant I walked it , I was greeted by a beautiful idol of the elephant headed Lord Ganesha and a massive urn decorated with floating flowers.The walls an earthy brown with delicate warli paintings all over.A welcome sight and instantly made me feel at home:)

I love Indian street foods,so gorging on CHAATS was in order.A masala Coke is lovely with the chaats and I can rarely stop at one masala coke. We went A’ la carte and got some spicy dal (lentil curry) and plain rice to go with it,closest in comparison to, my favourite comfort food which is varan bhaath- meaning simple yellow moong dal with ghee and steaming boiled rice!

Image below is of Sev Puri- thats small fired crunchy puris topped with mashed potato mix spiced with finely chopped tomatoes,sev which is the fine yellow crisp gram vermicelli,green mango bits and a tangy tamrind chutney with some finely chopped coriander sprinkled all over.

Image above is fried onion fritterr called Bhajiya in Hindi – thin slices of onion coated with gram flour mixed with spices and deep fried served with green chutney and tangy tamrind chutney.

In the image above there’s 2 plates of Ragda Pattice and a plate of Dahi Puri in between- Absolute CHAATilicious !Ragda Pattice is fried potato patty served with a gravy made from dried white peas cooked in a thick garvy and spiced with many different flavours topped off with various chutneys and sev. Dahi Puri is made by stuffing the puffed puris with a mix of mashed potatoes,sprouts,chutneys,sev and adding dollops of flavoured curd over it.Great for those who want to try a chaat dish and still avoid anything too spicy as the curd soothes your palate.

Last month we had a lot of friends and family visit us from India and U.S.A, all craving to have ”authentic” Indian food. All the edible looking snaps I have taken with my new Samsung Galaxy sIII are taken over several dinners.

Highly  recommended are the tasty and varied  ”Regular thalis” (mixed platter with a lentils,vegetable preparation of the day,another mix vegetable,some fried papad, rotis or rice as you choose,a sweet mango chutney, a green chutney and the main curry dish that you choose from the veg or non veg menu)which are quite filling and satisfy any cravings one has of either sea food,lamb,chicken or just good old plain veggie fare. Down it with some Mango Lassi and you are well on your way  to food heaven. One has to choose the gravy dish from their menu to go with a thali or their choice, I love Roghan Josh – a spicy lamb curry and both chicken gravys one with a coconut gravy and the other spicier and packs a real punch.The staff are quite helpfull, friendly and will explain each item in your thali once it arrives which is great considering the many tourists who come here.

If your planning an early dinner , a beer or wine with some chaat dish or fried  pakodas is apt.

If you want to go the whole hog, the dessert not to be missed is a serving of GulabJamun with Ice cream topped with pistachios.A perfectly sweet end to a meal fit for a king.

As their website says,it’s the place to go to for ”seductive Indian desserts”,”Sophistcated Indian Grills” and really wholesome Thali’s.

Masala Zone has 8 outlets in London, the one at SOHO,also the only one I have visited several times.

The service at this branch is prompt and most times it’s crowded especially on weekend evenings,if you are going in a big group to this particular branch, it makes sense to book yourselves a table.It’s a short walk from Oxford Circus tube station off the lively Carnaby Street area.

To check out Masala Zone‘s website click on the hyperlink.

Cheers!

Masala Zone Menu, Reviews, Photos, Location and Info - Zomato

Filed Under: Lifestyle, Restaurant Reviews Tagged With: bhajiya, chaat, Cranaby Street, curries, curry, dahi puri, delicious, eating out in London, floral urn, Fodie, food blog, food blogger, food pictures, Ganpati Idol, gulab jamun, Indian, Indian Dessert, Indian Food, london, malabar chicken, Masala Zone, papas, places to eat, places to visit in London, ragda pattice, raw mango, resturant review, Review, rogan josh, sev puri, tasty, thali, tourist attraction, travel blogger, travel wise, varan bhaath, warli painting

Cauliflower ani vatanyachi bhaji, Gobi Vatana Sabzi, Cauliflower side dish with green peas

September 5, 2012 by manjirichitnis 8 Comments

Cauliflower green peas Sabzi

I love cauliflower as a vegetable for its taste and sheer possibilities in the kitchen, my fav everyday vegetable to be eaten with chapatis is a mix of cauliflower and green peas in a spicy, semi-dry sabzi form. I used biryani masala to add a twang to my usual taste and the result was worth sharing:)

फ्लॉवर वाटाणा मसाला भाजी

Skill level beginner, basic

Serves :2 with rotis and curd to make a light meal

Cauliflower and Green peas Masala Sabzi

Manjiri Chitnis
Easy, delicious vegetarian sabzi, an everday dish in a Maharashtrian home
5 from 2 votes
Print Recipe
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine Indian
Servings 2 people

Equipment

  • Kadhai or Work or saucepan
  • Chopping Board
  • Sharp Knife
  • Spatula

Ingredients
  

  • 1 medium-sized Cauliflower
  • 4 tbsp Green peas
  • 1 pinch Asafoetida/hing
  • 1-2 Red Onions very finely sliced
  • 3 – 4 Curry leaves
  • 2 Green chillies
  • 2 tbsp Biryani masala
  • 1/2 Red juicy tomato
  • 1 tsp Ginger paste
  • 2 cloves Garlic very finely sliced
  • 2 tsp Oil for tadka
  • 1/4 tsp Mustard seeds
  • 1/4 Cumin seeds
  • Salt to taste
  • 1/2 tsp each of Turmeric n Red Chilli powders
  • 1 tsp Coriander powder
  • 1 tsp Jeera Powder
  • Few Sprigs Fresh Coriander leaves finely chopped to garnish
  • 1 tsp Lime Juice

Instructions
 

  • Heat cooking oil in a Kadhai/wok/ saucepan
  • When the oil is hot, add the asafoetida and mustard seed, when the seeds start to pop add cumin seeds and the finely chopped garlic bits
  • Ensure the cumin seeds turn a toasty brown and then swiftly move on to the next ingredients
  • Next, go in with the fresh green curry leaves and green chillies followed by the finely chopped onion
  • Add the coriander powder, ginger and garlic pastes and stir well and allow it to become a sticky sort of paste
  • Then add the biryani masala and feel the explosion in the aroma as it marries well with the onion and spice paste
  • Then go in with the cauliflower florets and the green peas
  • Turn off the heat for a bit, sprinkle turmeric powder, red chilli powder, cumin powder
  • Season with salt as per taste
  • Turn the heat back on, ideally a low flame on the hob and a really low setting on the electric cooker
  • Sprinkle some water enough to wet the veggies and allow for some steam to form, this will allow the cauliflower to cook
  • Stirring occasionally, cook with a lid for about under 5 minutes
  • Check after first 3 minutes to ensure the cauliflower does not overcook
  • To serve, garnish with fresh coriander leaves, chopped fine and a tiny squeeze of lime juice to add an extra twang
  • Best enjoyed served with hot puffy Polya (Marathi for Chapatis or Rotis ) off the hob!
Keyword cauliflower

Gobi Vatana Sabzi

I am linking my recipe, which happens to be my favourite fusion-Maharashtrian vegetarian recipe for Cauliflower and Green Peas Sabzi with In My Veg Box for May 2014 hosted by me for Nayna who Blogs at Simply. Food and Citrus Spice.

In my veg box cauliflower

Filed Under: Food, Indian, Recipe Index, Sides Tagged With: asafoetida, biryani, chilly, coriander, cumin, curry, easy, food, garlic, ginger, green, green peas, Indian, lime, masala, oil, original, recipe, red onion, sabzee, saji, salt, squeeze, tadka, tumeric, twsit, veg

Spicy Chicken curry

August 20, 2012 by manjirichitnis 12 Comments

Sunday Special Lunch – A Family Tradition

What a Sunday Roast is to a traditional English Family Sunday Lunch is what the combination of Spicy Chicken Gravy and Jeera rice or layered Chicken Biryani is to my family. My sister and I, have been brought on such wholesome, hearty, home-made totally from scratch – delicious food.

All these divine yet easy to recreate dishes, which my parents have always cooked with great passion and a lot of effort are what fuel my desire to share them with all of you.

My Aai and Baba ( Mum and Dad in Marathi) who wake up early every Sunday morning and work as a team to produce this brilliantly tasty chicken curry. Saturday morning my Baba would take me with him to te butcher to buy fresh chicken curry pieces. After coming home he would very patiently explain to us how he marinates the bird using all the freshly ground pastes and purees that Aai used to prepare while he was out shopping. On Sunday morning they would again team up to cook us the most amazing lunch. My best memories of Sunday morning are of waking up to the aromas of food wafting through the house.

Keeping the tradition alive

Few years ago when my husband and I moved to London, I was determined to keep this Sunday family tradition alive. I cooked the chicken adding my own twists and trying my best to recreate the same flavour that my parents seem to get spot-on every single time! So, when they came to London to visit us shortly after we had moved here, I was super delighted that they would cook this special Sunday family meal for us. As promised they cooked us their Sunday special while hubby and I eagerly took notes, clicked pictures and took in the whole energy they bring to this whole process.

This recipe is a spicier version of our traditional Sunday Chicken curry. The bord is cooked in thick gravy bursting with flavour. My Baba loves serving this with Jeera Rice and a beautifully simple Maharahstian Kakdichi Koshimbir in Dahi – Cucumber yoghurt raita. I hope you will enjoy cooking up this dish and hopefully creating happy family memories of your own.

Spicy Chicken – Chitnis Family Sunday Special recipe

My family’s Sunday Special Chicken curry recipe

manjirichitnis
A spicy and easy traditional Indian chicken curry recipe
5 from 4 votes
Print Recipe
Cook Time 25 mins
Course Main Course
Cuisine Indian
Servings 4

Equipment

  • Large heavy bottomed pot with Lid/Pressure cooker/ Instant Pot / slow cooker
  • Spice grinder
  • Blender
  • Knife
  • Chopping Board

Ingredients
  

For marinating overnight

  • 1.25 Kilos Chicken – curry pieces / 1 medium sized whole
  • 25 gm fresh coriander
  • 1 tbsp toasted Dhane/coriander seeds
  • 1 tsp Toasted Jeere/ Cumin
  • 3 cloves Lasun/Garlic
  • 15 gms Aale/Ginger
  • 2 Dry Laal Mirchya/ Red Chillies
  • 2 Dry Kashmiri Laal Mirchya/ Red Chillies
  • 2 Hirvya Mirchya/ Spicy Green chillies
  • 2.5 tsp Halad/Turmeric powder
  • 2 tsp Meeth/Salt
  • 1 tbsp Tel/ Cooking Oil

Tomato-Onion Mix for the gravy

  • 1 tbsp from the marinade above
  • 2 medium Ripe Tomatoes
  • 2 medium Kaande/Red Onions/ Bombay Onions
  • 2 cloves Lasun/Garlic
  • 10 gm Aale/Fresh Ginger
  • 5 gm Fresh coriander leaves

For the Phodni/ Tadka

  • 2 tbsp Tel/ Oil
  • 1 tbsp Sajuk Tuj/ Pure ghee
  • 2 Tamalpatra/Bay Leaves
  • 1 small piece of Dalchini/Cinnamon stick
  • Pinch Hing/Asafoetida
  • 3 tbsp Garam Masala
  • 2 tsp Coriander powder
  • 2 tsp Halad/ Turmeric powder
  • 3 tsp Laal Tikhat/ Extra Hot Red chilli powder
  • 1 tsp Meeth/ Salt – or as per taste

Garnish

  • One dry red Kashmiri chilli and one green chilli sautéed insome oil /ghee
  • Few fresh leaves of coriander to tear and scatter on top

Instructions
 

  • Wash the chicken curry pieces and place in a large mixing bowl. I always use chicken without skin
    Whole chicken before marination
  • Make a thick paste in the mixer-grinder/ blender using all theingredients , asfmentionedabove for the marinade.Ensure the consistency is that of a thick paste and not a watery mixture
    Marinade for chicken
  • Using a sharp knife make small cuts to the chicken flesh to allow the marinade to really penetrate inside the chicken, this will ensure that each piece is flavourful and not just from the outside
  • Apply the marinade onto the washed chicken curry pieces, season with some salt and a splash of oil. Mariante overnight in the refigerator
    Marinade for chicken ready
  • The next day get the marinated chicken out of the refrigerator about an hour before cooking
  • While the chicken is coming to room temperature, make the puree usingall the ingredients as mentioned above for the tomato and onion mixture. Ensure this mixture it is not watery. Set aside.
  • Heat oil in a heavy-bottomed pan or a pressure cooker
  • When the oil is hot, add the asafoetida, sauté the bay leaf and cinnamon stick (dry red kashmiri chilli at this stage is optional)
  • Add the garam masala, coriander powder and sauté
  • Then add the onion-tomato mixture and cook for under two minutes until the mixture thickens
  • Now add in the marinated chicken stir and some water, mix well. Add the red chilli powder turmeric powder and salt
    Chicken gravy consistency
  • Add just enough water to allow for a thick gray. Stir , cover and cook on a medium flame until the gravy begins to boil
  • Cover and cook until the chicken is totally cooked through and the oil seperates, this shoud take approximately 20 minutes on a low flame. Stir occasionaly to ensure the gravy does not dry out In the pressure cooker this takes two whistles – for a large bird three whistles
  • Garnish with roughly chopped fresh coriander leaves and the fried red kashmiri chilli and green chilli
  • Serve hot with a side of pipping hot jeera rice and some cucumber raita

Loved this recipe? For more chicken recipes try some more of my creations:

  • Chicken noodle soup
  • Chicken Tikka Masala – Air-fryer recipe
  • Easy one-pot Moroccan Chicken
  • Minty Chicken Kadhai Masala
  • Tawa Chicken Frankie Roll
  • Chicken and Red lentil one-pot Stew
  • Spicy grilled chicken bites with an avocado dip
  • Spicy Mexican Chicken Wings
  • Pomegranate Chicken curry
  • Jerk Chicken and coconut rice
  • Easy and healthy one-pot Chicken noodles

Filed Under: C.K.P recipes, Curry - Meat, Seafood, Food, Indian, Meat, Recipe Index Tagged With: chicken, coriander, cucumber, curd, curry, family favourite, flavoured, grated coconut, green chillies, jeera rice, love, oil, onions, parents, puree, red, salt, sunday roast, tomato, tradition

Ressurecting LEFTOVERS ! A quick recipe for Phodnichi Khichadi

June 13, 2012 by manjirichitnis 2 Comments

Heya all ye blog readers, followers or mere net trawler’s!

I have a simple yet effective way of resurrecting plain white boiled/steamed rice and conjuring up a tasty spicy dish to allow for a guilt free ,time-saving recipe which will not only help you NOT die of guilt for throwing away rice that’s perfectly OK but just stale and also having the pleasure of cooking an easy peasy meal all on your own. Of course it’s NOT my own recipe but a hand me down from my mother! GAAH and YOU actually thought I was that creative …giggles to herself and continues typing …

Well you need, yes! Of course my dear genius some leftover white plain cooked rice.

Depending on bow much rice you have say roughly a medium sized soup bowl for example, you will need:

1.2 tablespoons oil

2.2 cloves of garlic with skin

3.1 medium sized red onion finely chopped and I mean FINELY !hehehe I like trying to sound very professional, am just joking here, chop it how you will!

4.few fresh green lovely curry leaves.

5.Turmeric Powder

6. Salt to taste

7.Chilli Powder

8.Pinch of Asafoetida

9.  A pinch of each Jeera (Cumin seeds) & Mohri (Mustard Seeds)

10. A tiny squeeze of lime

11. Some finely chopped freshly coriander for garnish

12. One or two green chillies chopped

Ok now heat the oil in a pan , add the Hing (Asafoetida powder) , add the Mustard seeds and Cumin seeds and wait for the mustard seeds to crackle in the hot oil, then add the garlic finely chopped with the skin and let it turn brown and crisp , believe me,it adds a power packed punch to the flavour of the rice,then add some green chillies chopped to a size that you can pick them out if you don’t want to set your tongue on fire ! Then,in go the curry leaves and the chopped red onion,after the onions are nicely tossed and turned in the oil to give them just the soft and crunchy texture you need,toss in the rice and slightly turn it with your hand before you do to prevent it from sticking , it should open up so that the flavours of the tadka (seasoning ) touch EACH grain and coat it with their heavenly goodness !

Then add the turmeic powder, red chilli powder and mix well, cover the vessel and cook on a very low flame so as to prevent the rice from sticking to the pan at the bottom. Steam for some time and open the lid,squeeze a generous bit of lime on this dish and garnish with fresh coriander, you can even add a few bits of chopped fresh tomato of you like.

Serve HOT with any curry or ”leftover” dal reheated.

I LOVE eating this plain with a big dollop of curd or plain yogurt too !

See told you it was easy peasy !

Filed Under: Food, Indian, Recipe Index, Vegetarian Tagged With: asafoetoda, boiled, cook, cover, cumin seeds, curd, curry, curry leaves, dal, easy, finely chopped.coriander, flame, fresh, garnish, green chilly, hot, Jamie Oliverr, jeers, leftovers, mohri, mustard seeds, oil, pan, plain, red onion, relish, rice, simple, spicy, steamed, stir, tomato, yogurt

Masoorachi Aamti or Red Lentil Curry

January 23, 2012 by manjirichitnis 10 Comments

Masoorachi Aamti or Red Lentil Curry – Recipe adaptation from Mother, Mother in Law and a close CKP friend – Saai who loves to stir up some spicy CKP fare and generally succeeds at it 🙂

Ingredients:

  • 2 measures of Masoor Dal (Red Lentil) with their brown covers intact and whole
  • Mustard Seeds
  • 2-3 Garlic Cloves
  • Green chillies 2- 3
  • Curry leaves about 5-6
  • Jeera (Cumin Seeds) – tiny spoonful
  • Freshly grated soft white coconut
  • Goda Masala – mommy made is so much better than the one from the shops but well

(**This is a mix of various spices readily available in Asian Grocery stores it’s basically a mixture of dry coconut roasted with a mixture of at least 10 different spices, best of all it’s available to buy online at Red Rickshaw – previously called itadka.com

Refrigerate this pack to increase shelf life ,yayay so many tips from me, don’t YOU just LOVE me , if u better don’t just READ this make n slurp it all ALONE, drop me A LINE and thank meeeeeeeeeeeeeeee)

  • Coriander Powder
  • Ginger Garlic Paste

(Coriander and Chilli paste – 2 small sized bunches of coriander pureed with 2-3 green chillies – freeze and use on demand, handy and 1 of my 5 “save your face” purees for unwanted guests popping in at odd hours – the other 4 are listed at the end of this recipe)

  • 3 medium sized onion red – chopped fine
  • Asafoetida(Hing or Heeng)
  • Turmeric
  • Red Chilli Powder
  • Dhania Powder
  • Jaggery

Aamsul 2-3 soaked in lukewarm water to release it’s juices trapped inside the gorgeous maroon folds – Amsul – also called kokum or Garcinia indica, a plant in the mangosteen family (Clusiaceae)

  • Fresh leaves of Coriander chopped fine for dressing

 Process ( Once a Chemistry student and a retail employee stay that way forever , instead of “PREPARTION” I choose the word ”Process” which is drilled into a Retail Managers brain like young parents making their kids rote learn alphabets)

The masoor dal can be done 2 ways for stage 1 of this process, 1st is the short cut which I love as I suddenly get an urge mid evening to cook this typical CKP recipe to appease my urges to run to Heathrow n take the next flight to my parents home in Pune ,hummmmm, so we soak the masoor dal 2 measures feeds 2 adults with a ravenous appetite and leaves some to spare.

Then soak it in water for about 20 minutes , the traditional route is to soak the masoor for about 10 minutes and pressure cook with 1 or 2 whistles so that it doesn’t go too soft as it will not absorb the marvellous flavours of all the spices we are to add in the kadhai.

Heat 2 large generous tablespoons of oil in a wok, no weight watchers tip this huh? Indeed!

Add mustard seeds and wait for them to pop but please be carefull not to burn them, one classic error here is that there are 2 types of mustard seeds, one variety is slightly big and the other one is smaller n more packed with flavour according to my mother , I dare not disagree , the only reason I use the smaller variety is that it gives me an ego boost each time I do a phodni and don’t burn them.

Then add Asafoetida, crushed garlic cloves in their skin as the skin turns a tasty caramelised brown adding to the visual delight of the process of tempering a curry or dal! then when the garlic is starting to brown add the curry leaves , green chillies , jeera and then  a generous spoonful of the fresh grated coconut (fresh from froizen is fine by me too) then , stir in the goda masala – 2 generous teaspoons, coriander powder ,turmeric , a big blob of ginger garlic paste and coriander chilli paste and stir this wonderfully aromatic mixture till it starts to brown , then add the chopped onion  and stir it now n then , let the oil work its magic in the onion allowing it to brown so that it secrets it juices and adds the typical flavour that a powerfull pungent red onion has pack3ed inside each leaf ,umm , mouth salivating isn’t it by now reading this , it should that’s the whole point my friend .

Now when this mixture is nice and ready, drain the water from the soaked or boiled par-masoor dal and toss it into the kadhai, stir in enough water to cover the lentil n then some and cook it till it almost done, when your almost done pour in the water of the soaked amsool and the dunk the amsool in along with salt to taste and bring to boil.

Season with finely chopped fresh as ever coriander and serve piping hot with phulkas dripping with ghee (clarified butter) or the plain old boiled white rice.

As you lick your fingers n the plate don’t forget to thank your daddy for giving you an internet connection which allowed you to see my divine blog n stir up this delightfull dish !aww come on now did u really buy your laptop and your internet connection on your own ! Atta girl!

Key (reminds me of my Chemistry textbook in school years)

*C.K.P stands for Chandraseniya Kayastha Prabhu a sub section of the Maharashtrian community in India and they generally hail from the coastal regions and hence are rather partial to freshly grated coconut and amsool in their food, not to mention their love for fresh fish and mutton, oh yeah!

*Dal used loosely to refer to the uncooked Lentil and AMTI a Marathi word meaning cooked curry.

*Coriander = Cilantro

*Jeera – Cumin (what were you thinking?)

*Aamsul / Garcinia Indica – this is typical to the Konkan region in Maharashtra

*Phodni – Marathi for tempering

*Kadhai – Hindi and Marathi for Wok, easy or what?!

*Phulkas – Also called chapattis or the delightful Indian Bread soft and fluffy and fresh off the pan has ghee smeared on it to pack some punch a many many calories 🙂

The other 4 SAVE ME NOW pastes are:

* a garlic ginger coarse paste,

* Finely grated fresh white coconut paste,

* Tomato red onion puree -1:3,

*And the best one for last aye? – few onion chopped lengthwise n lightly roasted in a kadhai (wok) with fresh white coconut finely grated till they turn slightly brown , then churned into a paste in the mixer )

Pic 1 :The saucepan contains oil heated and then the asafoetida, cumin seeds, mustard seeds, then the garlic , chopped green chillies and curry leaves and last but the best one GODA masala

Pic 2 :Chopped red onion added to the mix

Pic 3: That’s the dal cooking

Pic 4 & 5: All done , the AROMA is filling my senses and transporting me into my MIL’s kitchen , I want to HUG her nowwwwwwwwwww

P.S: Will post pictures to compare the 2 sizes of Mustard seeds at a later date , I am now going to be too busy slurping my amti (dal) off the plate 🙂

Filed Under: Curry - Vegetarian, Food, Indian, Recipe Index, Vegetarian Tagged With: aamsul, allergic, amsul, amti, aromatic, asafoetida, Atyamala, birund, blog, boil, Bollywood, bread, busy, butter, calories, chillies, chukra, CKP, cloves, clusiaceae, coarse, coastal, coconut, cook, corainder, curry, dal, dance, dhania, dish, dried, easy, elastic, fast, food, food blog, garcinia indica, garlic, ghee, goda masala, green, Gujrat, heeng, Hindi, hing, hot, hug, hurry, internet, itadka, jaggery, jeera, juices, Kadhai, Karnataka, kokum, konkan, laptop, leaves, lentil, lick, link, Madame Tussads, Madhuri Dixit, maharashtrian, mangosteen, Marathi, masoor, men, MIL, moi, Murgal, Murgala, mustard, mutton, Orissa, palate, paste, phodni, phulkas, piping, pour, powder, process, Punampuli, Pune, pungent, Raktapurak, ratamba, Ratnagiri, raw, recipe, red, region, rice, Sanskrit, season, seeds, slurping, song, Tamil Nadu, tasty, tease, tempering, Tintali, tintidika, tomato, tumeric, turmeric, typical, Vrikshamla, waist, water, wax, wet, white, wiki, wok

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