Quick Gobi (Cauliflower) Manchurian

Of the many cuisines I have tried so far, the one cuisine that has a special place in my heart is Indian Chinese a.k.a. Chindian. The food that for many years passed off as Chinese food in India. The chowmein from the roadside seller to the exotic(!) veg Munchurian with gravy, we have all had it at some point or another and we have liked it too. The Chinese may not recognise it but us desis do and sometimes that is all that matters.

So when I picked up a cauliflower in an attempt to include more vegetables in my daily diet, the only thing that popped in my head was to make some really quick Gobi (Cauliflower) manchurian, which teamed perfectly with the winter chill. And all it took was 20 mins. Here's how it goes, lazy cooks:  

For Florets
1 medium size cauliflower, broken into medium sized florets
1/2 cup corn flour
5 tablespoons all purpose flour (maida)
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
Oil, for deep frying
Salt to taste
Approximately 1/2 cup water

For the Sauce
1½ teaspoons garlic paste
2 teaspoons ginger paste
2 green chillies, finely chopped
1 large onion, finely chopped
1 small green capsicum, finely chopped
1½ tablespoons soy sauce
1/2 tablespoon chilli sauce
2 tablespoons tomato ketchup or tomato sauce
2 tablespoons oil
2 tablespoons spring onion, finely chopped (for garnishing, optional)
Salt as per taste

Method
For the florets
1. Boil the florets in salted water for 4 mins, drain water and set aside
2. In a bowl, mix all purpose flour, corn flour, ginger paste, garlic paste and salt. Add water little by little and stir to make a batter. the thickness of the batter should be similar to thickness of dosa batter. Add all florets in batter and mix well. Ensure that the batter coats the florets evenly.
3. Heat oil in pan over medium flame and deep fry the florets in small batches of 6 to 8 till they turn golden brown. Drain and transfer the deep fried florets to plate with paper napkin on it to soak excess oil.

For the sauce
1. Heat 2-tablespoons of oil in a wide, thin-bottomed pan or wok on medium flame. Add ginger paste, garlic paste, chopped green chillies, chopped capsicum and chopped onion.
2. Sauté them on high flame for 3-4 minutes to eliminate the raw flavour of ginger and garlic.
3. Add soy sauce, tomato ketchup, chilli sauce and salt. Stir continuous and cook for a minute
4. Toss in the deep fried florets and mix all ingredients (florets and the sauce) on high flame for a minute.

Voila! it's ready to be plated and served hot with a generous sprinkling of finely chopped spring onions. 

Spicy Andhra Mutton Curry

Some months ago, when I made Mangalorean chicken curry for a charity event at work, I received many requests for repeats. One colleague, however, dropped a special request for spicy mutton curry. I promised her that I'd definitely make some for her one day.

Days turned to weeks, weeks to months and before I knew it, I was already in my final week at my current job. Now that the promise I made the other day was haunting me, I got down to making a simple but yummy Spicy Andhra Mutton Curry. 

Here's how the recipe goes:

• Mutton 500 grams

• Salt to taste 

• Turmeric powder - 1/4 tsp 

• Poppy seeds - 1 tsp

• Fennel seeds - 1/2 tsp 

• Black peppercorns - 8

• Cumin seeds - 1 tsp 

• Cinnamon - 1 inch stick 

• Cloves - 4

• Green cardamoms - 2 

• Oil - 4 tbsp

• Curry leaves 10 

• Onions chopped - 3 medium 

• Ginger-garlic paste - 1 tsp 

• Red chilli powder - 1/2 tsp 

• Black pepper powder - 2 tsp 

• Tomato chopped - 1 large 

• Fresh coriander leaves chopped (optional) - 2 tbsp

Method

Step 1

Pressure cook mutton pieces with two cups of water, salt and turmeric powder for six whistles. Open the lid when the pressure reduces, drain and reserve the cooking liquor. Dry roast poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms. Cool and grind to a fine powder. Heat oil in kadai (wok). Add curry leaves and onions. Sauté till the onions are brown. Add ginger-garlic paste, red chilli powder and half the black pepper powder and sauté for a minute.

Step 2

Add tomato and mutton pieces, cook on high heat till the tomato is soft. Add salt and the spice powder and simmer for five minutes. Add the reserved cooking liquor and one cup of water and bring to a boil. Simmer till all the mutton pieces get well coated with thick gravy.

Step 3

Add the remaining black pepper powder and stir well. Garnish with coriander leaves and serve hot.

Paniyarama with Spicy Tomato-Onion Chutney

I may have found a good way to cook good food, watch my calories and earn good karma (and make friends) in the process. Cook and feed others.

With this recently found wisdom, I decided to share my very first set of paniyaram and super-quick tomato-onion chutney that I learnt from my mom.

The chutney is spicy and goes well with Idlis, Dosas, utthappams and, of course, paniyarams. Lets start with the recipe for chutney first, shall we?

Tomato - onion Chutney

Ingredients
   1. Tomatoes -3
   2. Onions -2
   3. Red chilli Powder - 0.5 tablespoon (I used Tikhalal; adjust spice as per taste and variety of chilli powder used. It is recommended that you keep spicy level up since tomato and lemon will balance the heat well at the end.)
   Optional: Mint or Coriander leaves - few or 1 tbsp finely chopped (I didn't use either this time)
   4. Oil - 2 tsp + 1 tbsp
   5. salt - 1/4 tsp or as per taste

   For the seasoning
   1. Mustard seeds - 1 tsp
   2. Optional:  Urad dal - 1/2 tsp (I didn't use it this time since I wasn't looking for the crunch)
   3. Curry leaves - few tender ones
   4. Lemon - Juice of half lemon

Method

  1. Slice onions and tomatoes and keep aside

  2 . Heat 2 tsp of oil in a pan,add onions and saute until onions turn transparent.
  3. Add chilli powder and mix well with onions till it is well-coated with chilli powder. This should   take about 30 seconds. 

  4. Add tomatoes, mint/coriander leaves (if using), add salt and cook until tomatoes become slightly mushy.

  5. Allow the mixture to cool. Once it cools, grind to smooth paste
  6. Heat 1 tbsp of oil, add mustard seeds, when it splutters, add urad dal (if using) and curry leaves.
  7. add to the ground paste, add lemon juice and mix

Note -  The chutney can be refrigerated and used for up to 2 days.

Paniyaram

Ingredients

   1. Idli batter - 2 cups

   For the seasoning
   1. Oil -3 tsp
   2. Mustard seeds -1 tsp
   3. Urad dal -1/2 tsp
   4. Onion - 1
   5. Green chilli -1 finely chopped
   6. Ginger -1 inch piece - finely chopped
   7. Curry leaves - few tender ones
   8. Coriander leaves - few finely chopped
   9. Salt to taste

 
Method 

1. Heat 2 tsp of oil in a pan, add mustard seeds, when it splutters, add urad dal. When dal turns golden brown, add finely chopped onions, ginger, green chilli and curry leaves.

2. Saute till onions turn pink, add needed salt and coriander leaves. Let it cool a little.

3. Now mix the above with the idly batter. Our paniyaram batter is ready!

4. Heat a paniyaram pan, add 2-3 drops of oil in each hole and pour a tbsp of batter in each hole.

5. Keep the heat on medium low and close the pan. Once the edges turn golden brown, flip over the paniyaram to the other side using a stainless steel rod or spoon.

6. Cook the other side also until golden brown. Remove from pan using a rod or spoon and serve hot with the tomato-onion chutney (or any spicy chutney and/or sambhar).

Quick and easy Mutton do Pyaaza

Ingredients

• Mutton or lamb : 1 kg
• Red onions : 3 large
• Fresh ginger-garlic paste: 2 tbsp
• Red chillies : 4-5 (depending upon your preference)
• Cloves : 8-10
• Black cardamom : 2-3
• Cinnamon : 1 stick
• Salt to taste
• Turmeric powder: ½ tsp
• Cumin powder : 2tsp
• Mustard oil : 2-3 tbsp

Instructions

1. Wash the meat pieces well and rub it with salt, turmeric powder and one teaspoon of mustard oil. Cover it and keep aside for 15 minutes.
2. Finely chopped one large onions, minced the cloves of garlic and soak the red chillies in water for 20 minutes.
3. Lightly roast the cloves, cardamom and cinnamon. Grind them to a fine powder.
4. Grind the red chillies to a fine paste.
5. In a deep bottom vessel, heat the mustard oil till it reaches its smoking point.
6. Add the finely chopped onion, saute for a while till it becomes translucent. Add the ginger and garlic, continue saute on medium heat.
7. Add red chilli paste and ground spice mix, fry for couple of minutes and add the meat pieces.
8. Braise the meat on high heat, till the rawness disappear.
9. Continue braising the meat on medium heat for around 10 minutes till it releases some water.
10. Add cumin powder and continue braising the meat on low heat now till the oil comes out.
11. This will take some time.
12. Meanwhile finely sliced two other large onions and in a separate non stick pan, caramelise the onion. A tiny pinch of sugar and salt helps to get nice caramelised color and also quicken the process.
13. Once braising is done, add enough hot water just to cover the meat pieces.
14. Cover and let it simmer for half an hour or more till the meat is tender.
15. Check the seasonings, stir in the caramelised onions and cook for 2 more minutes.
16. Garnish with fresh coriander leaves and serve hot.

Chindian Chilli chicken

INGREDIENTS

• 250 grams of boneless chicken pieces, cubed

For batter:

• ½ cup of plain flour (maida)
• ¼ cup of cornflour or cornstarch
• 1 tsp of ginger garlic paste
• ¼ tsp of chilli powder
• 1 tsp of soya sauce
• ½ tsp of black pepper powder

For stir-frying:

• 1 tbsp of oil
• 1 cup of cubed onions
• ½ cup of cubed capsicum (bell pepper)
• 2-3 green chillies, slit
• 1 tsp of crushed garlic
• 1 tsp of grated ginger
• 1 tsp of tomato ketchup
• 1 tsp of vinegar or lime juice
• 2 tbsp of minced spring onions or coriander leaves for garnish (optional)

INSTRUCTIONS

1. Clean and cut the chicken pieces into bite-sized cubes
2. Prepare the rest of the ingredients and keep it ready
3. Mix all the ingredients for the batter and add enough water to make a thick batter (pancake consistency)
4. Add the chicken pieces to this
5. Heat oil for deep frying
6. When the oil is smoking hot, add the chicken pieces thoroughly coated in the batter
7. Fry on medium heat until golden brown
8. Drain and set aside
9. Proceed with the next batch until all the chicken is fried
10. Drain and set aside
11. Heat oil and add the onions, ginger, garlic, and green chillies
12. Saute until the onions turn transparent and soft
13. Then add the soya sauce, vinegar or lemon juice, and tomato ketchup
14. Saute for 2 more minutes
15. Then add the fried chicken pieces and capsicum
16. Sprinkle some water and cover the pan
17. Cook on very low heat for 4-5 mins or until the ingredients come together nicely
18. Uncover, give everything a good mix, check for salt and add more if needed, and remove from heat
19. Garnish with spring onions or coriander leaves
20. Serve hot as an appetizer or side dish with fried rice or noodles

Note: I find the salt from the sauces sufficient but if needed, salt can be added as mentioned in the recipe.

Grilled Kasundi mustard chicken

Ingredients:

Chicken - 500 gms

Indian mustard sauce - 0.5 cups

Dry red chilli - 2 (crushed)

Red chilli powder - 0.5 teaspoon

Garlic - 4 large cloves (crushed)

Honey - 1 tablespoon 

Salt to taste 

Method 

Mix all ingredients and marinate at room temperature for 30 minutes.

Grill and serve hot with a drizzle of lemon juice (optional).

Pork Vindaloo

Goa trip with my buddies had finally happened in July this year and along with it came a big surprise. One of my friends who is least experimental with food and sticks to north Indian cuisine all the time was coaxed (or forced, as he would say) into trying Goan cuisine. And he actually liked something! Pork vindaloo. Needless to say, once we were back to the traffic and routine of Delhi life, all he could talk about was the pork vindaloo. As the only one who cooks in the group, I felt I could perhaps re-create the Goa mood by trying my hand at the dish. And so I did...successfully.

(This pic was taken when the pork was still cooking on dry heat [no gravy at this point] and the lighting was awful. Sorry folks!)

Here's how you make it:

1 Kg Pork meat (meat with fat trimmed)
2 Big Onions
Salt as per taste
15 Kashmiri Chillies,
6-8 Garlic flakes,
1" Ginger
2 Teaspoons of Jeera,
3/4 tsp Haldi,
1" piece of Cinnamon
6 Peppers
6 Cloves
Vinegar

1. Grind the chillies into powder, add just enough vinegar to make a paste and keep it aside. Lets move on to prepping the pork.
2. Wash the Pork pieces well and then chop them up into nice bits.
3. Drain the moisture from the pork. You can do so by using a cloth to absorb all the water.
4. Add some salt and keep it aside. This step should help dry the pieces even more.
5. Now grind all remaining ingredients into a fine paste.
6. Add the ground masala (don't forget the chilly-vinegar!) to the pork pieces and mix well. Ensure that all pieces of pork are evenly coated with the masala. Add a little vinegar to the meat, mix it up once more and store it overnight in the fridge.
7. The next day, blend the onions to add to the marinated pork.
8. Heat a pan and on dry heat, transfer all the ingredients on to the stove.
9. Fry the meat till it starts to seal, that is, the color of the meat should have changed from pink to a pink-brown. Add 1.5 cups of water and let it cook on a slow flame.
10. Check the pork vindaloo in intervals. Once the meat is cooked and the gravy reaches the consistency that you like (the gravy is ideally not thick but is flavorful even when thin so adjust the water accordingly), your Pork Vindaloo is ready!

TIP: Like most Indian dishes that have masalas, Vindaloo always tastes better the next day as the meat gets properly marinated.     

Yummiest baked carrots ever!

In a quest to undo some damage that my "hobby" of trying new restaurants does, I've started experimenting low-cal ways of eating my veggies. I'm always looking for flavor, even in my boiled veggies. Last night, I felt a little bolder (and lazier) than usual and decided to bake my carrots to accompany some pieces of grilled chicken breasts for dinner.

A quick internet research on how to best bake carrots, I found myself yet again on the page of one of my favorite people...Jamie Oliver! knowing how simple, healthy and, most importantly, yummy his recipes have turned out in the past, I tried baking the carrots like he suggested. Try it out but please remember that I love this guy so don't come back to me with comments like, "I love Jamie too!" I do not react very well to real or imagined threats to inaccessible men I love...especially when that particular crush is a divine cook.

Okay, here we go:

• 750 g young bunched carrots, different colours if possible, washed and scrubbed
• olive oil
• Vinegar (or red wine vinegar if available)
• sea salt
• freshly ground black pepper
• a few sprigs of fresh thyme (optional)
• 3 cloves garlic, crushed
    

Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good lug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves. Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 20-30 minutes until just tender. If you like your carrots browned and caramelized, remove the foil and cook for a further 10 minutes.

See how simple that was? it took 2-3 minutes to prep and shove the carrots into the oven  and in the meanwhile I grilled my chicken.

Spicy Andhra Mutton Curry

Now that my mom is more confident about my cooking skills (Yay!), I was "volunteered" to cook mutton last night. For some reason, against my natural inclination, I found myself craving for some spicy curry...and so was my dad. The result was some Andhra Mutton Curry, which was inspired by Sanjeev Kapoor's recipe but altered a little to make it a little more spicier. And though the curry was really good, I think it lacked the punch of chillies that is so typical of Andhra food. However, those who are not very comfortable with chillies and are yet feeling a little brave, this dish would serve them beautifully. Here is how it goes:

Cooking Time: 15-20 minutes
Servings: 4

Preparation Time: 20-30 minutes

1.    Mutton,1/2 cm cubes      - 500 gram

2.    Salt - to taste

3.    Turmeric powder - 1/4 teaspoon

4.    Poppy seeds (khuskhus/posto) - 1 teaspoon

5.    Fennel seeds (saunf) - 1/2 teaspoon

6.    Peppercorns - 6

7.    Coriander seeds - 1 teaspoon

8.    Cumin seeds  - 1 teaspoon

9.    Cinnamon - 1 inch piece

10.    Clove  -    5

11.    Green cardamom - 3

12.    Vegetable oil - 4 tablespoon

13.    Curry leaves  -10

14.    Onion ,chopped  - 3 medium

15.    Ginger-garlic paste – 1 and 1/2 teaspoon

16.    Red chilli powder - 1/2 teaspoon

17.    Black pepper powder  - 2 teaspoon

18.    Tomato,chopped  - 1 large

19.    Fresh coriander leaves, chopped  - 1/2 tablespoon (for garnish)

Method

I had pre-marinated the mutton in vinegar the previous night to cut down the cooking time. Pressure cook mutton pieces with two cups of water, salt and turmeric powder for 1 whistle and let it simmer for 5 more minutes. (If your mutton is not pre-marinated, Sanjeev suggests that you cook it for 6 whistles.) Open the lid when the pressure reduces, drain and reserve the cooking liquor. Dry roast poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms. Cool and grind to a fine powder. Heat oil in kadai (wok). Add curry leaves and onions. Sauté till the onions are brown. Add ginger-garlic paste, red chilli powder and half the black pepper powder and sauté for a minute. Add tomato and mutton pieces, cook on high heat till the tomato is soft. Add salt and the spice powder and simmer for five minutes. Add the reserved cooking liquor and bring to a boil. Simmer till all the mutton pieces get well coated with thick gravy. Add the remaining black pepper powder and stir well. Garnish with coriander leaves and serve hot.