Garam Masala

Garam Masala : the word Garam translates into hot and Masala, a spice blend. So Garam Masala is basically a warming spice blend made by toasting and grinding whole spices. I say warming and not spicy as many equate it  to as being spicy. 

If there’s one spice blend that’s closely guarded by chefs or restauranteurs it is the Garam Masala. 

There could easily be a thousand recipes for this spice blend with each cook boasting on about their own variation. 

When you use your own homemade spice blend instead of store bought one, you will notice the difference right away. It is robust, warm, complex and much more aromatic than the varieties you can find at the supermarket. 

Sweet yet spicy, floral yet earthy, the combination of 12 different spices creates a nice flavorful balance. 

Making you own spice blend in small batches guarantees maximum flavor and freshness. 

The word “Garam masala" is commonly understood to mean the powdered form of the spice blend.  

Some recipes also call for  the use of Whole Garam Masala. However there are some tips necessary to bring out the whole aroma of this spice blend when used correctly. 

When adding garam masala to a dish, timing is everything. 

Whole Garam Masalas (aka khada masala) are added to oil or ghee at the start of cooking so the flavours of the spices are infused instantly into the warm oil and then continue to release slowly during the entire process of cooking.

It is important to know that when using Garam Masala in powder form, it is often added as a finishing spice, towards the very end of the cooking process of a dish or merely sprinkled on the surface after turning off the heat so that the dish retains the smell and flavors of the spices.

For as long as I can remember, garam masala wasn’t really used in my grandmother’s and mother’s strictly Maharashtrian kitchen. There  never seemed to be any need for this intensely flavoured spice mix in any of the dishes which were prepared. 

Very cautious with the usage, it was sometimes used as a whole spice when making Pulao or a  "Sunday  special” meat recipe.  Growing up, to my palate, Garam Masala was something that was used only in restaurant style food. It was exotic, offering a magical symphony of flavors! The complex flavour of Garam Masala to me was completely foreign and somewhat exciting, simply because it made the food taste rich. 

Yes, being Indian I say that because the use of spices was and is completely regional, with Garam Masala used mostly in North Indian and Pakistani cuisine. There are however many blends depending on which region of India you’re in. 

Fast forward to the present times, my spice drawer has not only has the spices from my traditional kitchen but it also boasts of  whole spices and  freshly ground  Garam Masala mix which I am super proud of. 

Since there is no “One” recipe, I’ve tweaked mine using spices which I think add the much needed richness to even a very simple recipe. 

So head down to your nearest Indian grocer and buy the whole spices on the list below!

Ingredients: 

1/2 cup coriander seeds 

1/4 cup cumin seeds 

2 tbsp fennel seeds 

1 tbsp black peppercorns 

15 cloves 

4 bay leaves 

25 green cardamom 

10 black cardamom 

8 inch long piece of cinnamon 

2 mace 

1 star anise 

5-6 dry red chilies 

2 tbsp rose petals ( optional ) 

1 tbsp stone flower ( optional ) 

Method: 

1. Heat a heavy bottom pan or a wide skillet over medium-low heat. Add the cinnamon stick, cloves, bay leaves, red chilies and green cardamom. Add the stone flower towards the end. 
2. Roast until the ingredients are just a couple of shades darker and start to smell fragrant. Now add the black cardamom and move the pan off the heat. Keep it for a couple of minutes and then remove the toasted spices onto a plate to cool.
3. Add the remaining ingredients, coriander seeds, cumin seeds, fennel seeds, black peppercorns, to the skillet and toast them, again until a couple of shades darker and fragrant. Remove to the plate or bowl.
4. In the warm skillet add the rose petals, just for a few seconds and then remove them on a plate. 
5. Once the spice ingredients are completely cooled, place them in a blender (preferably one fitted with a jar for dry blending), or to a spice grinder. Blend into a powder. I did this in small batches in a coffee grinder which also works really well. 

Tips:

• Black cardamom should not be roasted as it turns bitter. Add it to the warm pan only after you take it off the heat. 
• A spice grinder (or coffee grinder) works best to blend spices as the quantity isn’t too much. I like the powdered garam masala to be a bit coarse, but it shouldn't have any whole seeds or pieces of spices remaining in it. 
• Store the Garam Masala in an airtight container in the refrigerator as it will retain the freshness, aroma and fragrance for months. 

If you’ve been to a North Indian restaurant anywhere in the world, you will have undoubtedly tasted Murgh Makhni. 

The combination of succulent tandoori chicken with a creamy and slightly spicy tomato sauce is mouth watering. 

Famous for its iconic red-orange color, silky smooth, creamy texture, and rich layers of flavor, Murgh Makhni was accidentally created by three restauranteurs in the 1950s. 

Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Das.

So what really is a Murgh Makhni?  Simply put - Two recipes amalgamated into one.  A traditionally grilled tandoori chicken with an added makhani gravy (butter gravy). 

The recipe originally used few spices as compared to the several hundred different reincarnations that one can now find.  

There is a long history with an even longer story on how the first Murgh Makhni was born. But just so you get the gist of it…..cooked tandoori chicken when left outside dried out. The perfect way to use up left over tandoori chicken was to add it in a gravy. And thus the Murgh Makhni was born!

This happens to be one of my absolute favorite Indian dish to order at a North Indian restaurant. Now living outside India, I haven't found anything remotely close to the real stuff so I went on a hunt for the perfect recipe. After years of experimenting,  I can finally be confident and say that my homemade version is just as authentic! I have my kids approval who like me is a foodie who definitely knows  how to distinguish the good stuff from the rest. When it comes to Butter Chicken certainly we know the good from the bad. 

So it should not come as a  surprise when I tout this one to be One of my prized recipes, I hope you enjoy making and relishing it just as much as us. 

There are two steps in this recipe: 

First is to make the Tandoori chicken - (normally I use a whole chicken as a weekend dinner and mid week I turn the remaining into Butter Chicken. But this recipe is for boneless chicken, specifically boneless chicken thighs.  Either way it tastes great). 

Second to make the Makhni gravy which is like the Mother ship of the recipe. 

Let's start by making the Tandoori Chicken. 

Ingredients for Tandoori Chicken: 

450g skinless - boneless chicken thighs cut into chunks
2 tbsp thick yoghurt/ Greek yoghurt
4 cloves garlic made into a paste
1” piece ginger peeled & grated
1 tsp smoked paprika
½ tsp Kashmiri chili powder (or a little more if you’d like it spicy) 

Juice of 1/2 a lemon
½ tsp garam masala powder
1 tsp coriander powder
1 tsp cumin powder
Pinch cinnamon powder
Pinch of cardamom powder
Pinch of saffron crushed
Salt to taste

Butter or Ghee for basting 

Method:

1. Trim the fat and skin off the chicken thighs. Cut the chicken into medium size chunks. 
2. In a mixing bowl add yoghurt, ginger, garlic, chilli powder, paprika, chilli powder, garam masala cumin powder and coriander powder. Also mix in the ground cardamom, cinnamon, saffron and salt. Stir well and add in the chicken pieces and mix making sure to coat all the pieces in the thick marinade. Leave to marinate for a few hours or the best is to leave it overnight to get even more flavor into it.
3. The most authentic taste is of course achieved when the chicken is cooked in a tandoor - a large urn-shaped oven, usually made of clay. But since I am a home cook I did not have access  to a tandoor. I tried two ways of grilling the chicken. In a BBQ and in the oven.  

For the bbq version : 

Set the Grill temperature on 400 degree centigrade. Place the chicken pieces on the hot grill and baste the chicken with ghee. Let the pieces char for 2 - 3 minutes on each side. Remove and keep slightly covered. Finish with the rest of the pieces 

For the oven version: 

Set the oven on Broil or on the highest temperature setting. Place the chicken pieces on a grill rack and baste the chicken with ghee on and off. Broil the chicken for 5 - 7 minutes. It should have beautiful char marks and also gets a smoky flavor. 

Tips: 

• Add kashmiri chili powder and beet powder rather then dye for that sultry red color
• When mixing the yogurt marinade, give it a taste for salt adjustment, this is the perfect time since it hasn’t been mixed with the raw meat yet.
• Baste, baste, baste. This is crucial to ensuring your chicken comes out juicy, tender, and full of flavor.

Your Tandoori Chicken is ready. 

Now for the Makhni Gravy.

Ingredients: 

400g chopped bottled or canned tomatoes

1/2 cup tomato paste 

1 tbsp ginger paste 

1 tbsp garlic paste 

1/2 tbsp garam masala powder 

1 tbsp Kashmiri Red Chili Powder 

1 tbsp Smoked Paprika Powder 

1/2 coriander powder 

1 bay leaf 

2 cardamom pods, powdered 

1” cinnamon stick 

2 cloves 

1/2 tsp cumin seeds 

1/4 cup almonds soaked in warm water and puréed fine

1 to 11/2 tbsp sugar or honey, depending on your preference

80 ml cream or for a healthier option vegan cream ( please, please Do Not use coconut milk) 

1/2 tbsp Kasuri Methi, crushed

1 - 2 tbsp butter or ghee 

Salt to taste 

Method: 

1. Heat a tablespoon of butter in a deep, heavy bottom pot or a Dutch oven over medium heat. Once hot add cinnamon stick, cardamom, cloves, bay leaf, and cumin seeds. Cook for 45 to 60 seconds, swirling the pan frequently, until aromatic and sizzling.
2. Add ginger and garlic paste and cook for 30 seconds, stirring frequently. Add the chopped canned tomatoes and sauté until they lose most of their water content and start releasing oil. If the pan starts to brown add a spoonful of water just enough to keep it from burning. 
3. After a good 8-10 minutes add the tomato paste, both the chili powders, coriander powder. Give it a stir, add just about 1/4  cup of water and let it simmer on a low heat, covered for 10 minutes. 
4. After 10 minutes, discard the bay leaf. My suggestion is to not purée the entire sauce , but to let half of the sauce remain chunky. It adds an amazing texture to the entire dish. Use an immersion blender, or transfer only half the sauce  to a blender bowl and blend until slightly smooth . Add a tiny bit of water if it looks too thick. It is good  to not keep the gravy too watery as we are going to add cream later on and that does add to the fluidity of the  gravy. 
5. Transfer the sauce back into the pan and bring it back to a low simmer.
6. Add the chicken with all of the juices and spices into the pan. Stir to coat and simmer for 5 minutes. 
7. Slowly pour in the cream and almond purée while stirring. Continue to simmer for 2-3 minutes until the sauce is thick and creamy. Sprinkle the garam masala and add salt and sugar. Give it a mix. 
8. Add half a cup of hot water if you’d like a more runny curry. This is also great point to taste and adjust for spices. 
9. Remove from heat and finish off the sauce with a good pinch of crushed Kasuri methi.
    

Garnish the butter chicken with a drizzle of cream, Kasuri Methi , cilantro, and finely sliced red onions (optional). 

Serve hot with basmati rice or garlic naan. 

Notes: 

• If, for some reason, the spices aren't accessible, I highly recommend using a store bought Tandoori Masala. Use 2 heap tablespoons of tandoori masala to marinate the chicken. Do not add more salt if the readymade spice mix already contains some. 
• Kasuri Methi is dried fenugreek leaves. You can find it in all Indian grocery stores. 
• I cannot stress enough but please Do Not use coconut milk as a substitute for cream. If you would like to lower the fat content, use vegan cream instead. 
• For a vegan version you can use Firm Tofu cubes instead of chicken and use vegan butter in place of regular butter. Simply follow the same steps for grilling. I’ve done it a multiple times and I absolutely love this version too. 

Dal Makhani  translates to Buttery Lentils. Dal as in the lentils and Makhani meaning buttery. 

Known for its buttery, creamy, rich tomato gravy, this Dal's star ingredient is the whole Urad Dal or Black Gram. 

Dal Makhani a popular lentil dish from the North India, is buttery and creamy, silky, luxurious and luscious with subtle hint of spices and balanced flavours. Doesn’t that sound absolutely delicious?! 

Traditionally the dal is a labor of love. Left to simmer overnight the lentils turn soft bringing out the creaminess. 

Luckily for us, even without this long cooking method, the same creaminess and flavor can be achieved. 

The trick to this delicious Dal is, Less is More and Low and Slow! 

An authentic Dal Makhani is a very simple dal with flavors revolving more on the dal and the butter and not dumping endless spices in. 

With just few simple ingredients and a whole lot of patience you can create this luscious, restaurant style dish in your home. Here are some must haves for this recipe. 

Dal : 

The key ingredients for this recipe is the whole Black Urad Dal. Adding Red Kidney beans is a modern-day addition to the dish to add texture and colour to the gravy. You can also use just Black Urad Dal. 

Tomato Puree : 

Use store-bought tomato puree for that restaurant-style taste. If using homemade tomato puree do add some tomato paste as it would give that nice rich flavour. Or fresh tomatoes in summer when tomatoes are in season, they are the reddest and sweetest. 

Ginger and Garlic :

Use freshly puréed  ginger and garlic, rather than a store bought one. 

Spices: 

Deggi Chilli powder, Garam masala powder and Salt. Dal Makhani isn’t heavy on spices. The Deggi Mirch powder has more color than heat. It adds a robust red colour to the dish. If you cannot find this particular chili powder, go in for the smoked red paprika powder. 

Dairy: 

Generous portions of Ghee and unsalted butter are the base ingredients to prepare the dal for that authentic taste and richness. Cream to enhance the silkiness of the dal

Dried Fenugreek Leaves: 

This is a special ingredient for that typical flavor of the Dal Makhani. This herb is now widely available at all Indian specialty stores. 

Ingredients: 

1.5 Cup Whole Urad Dal aka Black Gram, washed and soaked in water, preferably overnight or for at least 6-8 hours 

1/4 cup Rajma aka Red Kidney Beans washed and soaked in water, preferably overnight or for at least 6-8 hours 

4 liters Water 

2 tbsp. Ghee 

4 tbsp Unsalted Butter

1 tbsp Ginger Paste

1 tbsp Garlic Paste

2 medium or 1 large Tomato, puréed 

1 tbsp tomato paste 

1/2 tsp Deggi Mirch Powder or smoked paprika 

1 + more tsp Salt, or as per your taste

1/2 tsp Garam Masala Powder

1/4 Cup Double Cream

1/2 tbsp. Dried Fenugreek Leaves aka Kasuri Methi

Method: 

1. To wash the dal thoroughly, start by rinsing the dried whole urad dal and kidney beans several times, gently scrubbing them as you go along. Doing this helps in removing some of the color from the black lentils so once it’s finished cooking, the end color of the dal is a nice reddish-brown. Add to a large bowl, add water, a couple of inches higher than the dal and let it soak for a minimum of 8 hours. 
2. Drain the dal and once again rinse it several times. Now put in a pressure cooker and add cold water. The water should be approx. 3cm above the lentils. Add a teaspoon of salt. Pressure cook for 15 minutes. 
3. If you are cooking in a pot, then add the dal, cover with water, season with salt and boil for 10 minutes; reduce heat to a simmer, cover and simmer for 80 to 90 minutes. Cook until dal is soft and the skin is coming off when pressed between the fingers. The white part of the dal must feel creamy and not grainy. Turn off the heat, strain and lightly mash the dal with the back of the ladle or a potato masher.
4. Open the pressure cooker, (The dal must still have a bite to it, as in it should not be mushy. We will be cooking it further on.) Place it on a medium-low heat and stir the dal using a ladle and simultaneously pressing the dal on the sides of the pot to slightly mash it. 
5. Lower the heat to simmer. Cook covered for 30 minutes stirring in between and mashing it as you go along. Keep adding boiling water as needed. 
6. Alongside in a heavy-bottom pot heat ghee and unsalted butter. Add ginger and garlic paste and saute until fragrant. 
7. Now add the tomato puree, deggi mirch powder, salt and mix well. Cook on medium heat until ghee starts to separate on the sides.
8. Add the dal and mix until well combined. Add boiling water enough to cover the lentils by about 2cm. Bring to a boil over medium-high heat and continue stirring for another 10 minutes.
9. Lower the heat and let simmer for another 5-10 minutes. 
10. Add unsalted butter, cream, Garam masala and crushed kasuri methi and cook for another 10 minutes.
     

To serve, swirl some cream, a dollop of unsalted butter and a sprinkling of crushed kasuri methi. Thus dal pairs perfectly well with Naan, Tandoori Roti or Chapati.
 

To Make Vegan Dal Makhani - 

Swap ghee and butter with oil or vegan butter and cream with oat cream or vegan cream. 

Black Dal is quite healthy and if you’d like to incorporate it into your regular diet, simply cut down on the ghee and cream! 

Want to create this flavor packed escape to India in the comfort of your own kitchen? Read on……

Uniquely Indian, Paneer is a Soft Cheese more commonly known as Indian Cottage Cheese which is also a source of protein for many. 

Chingari on the other hand literally means Spark or a tiny burning piece. 

This recipe features a creamy, mildly spiced gravy with the paneer pieces laid on to resemble red ambers. 

Unlike some Paneer recipes which require a lot of chopping, sautéing, frying etc this recipe is quite light on that front.

Paneer is used to thicken the gravy along with nuts which I think is really unique and creative. Because of this there is no heavy cream added, nor is there too much of frying, it is much lighter on the tummy. 

The Indian cuisine in general is a cuisine of spice with each spice playing a specific role. From the warmth of the ginger to the rich earthiness of the cumin, the citrusy infusion of coriander and the pleasantly bitter turmeric, which supposedly magnifies the taste of the other spices. 

There are s few key ingredients that amp up the spice level in Indian food. 

Ginger - Garlic

Red Chili powder 

Black peppercorns 

Cloves 

One needs to learn to use these in a way in which they complement the dish not overpower it.  

Ingredients:

FOR CHINGARI:

200g Cottage cheese / Paneer 

1 tbsp Oil 

2 tbsp Butter

4-5 Dried red chilies 

1 tsp sesame seeds 

1 tsp kasuri methi 

Salt to taste

1 tsp Red chilli powder or Red paprika powder 

1/2 cup Coriander leaves 

FOR WHITE GRAVY :

5-6 Cottage cheese / Paneer Pieces, diced

1 cup Milk 

3-6 Walnuts (optional)

4-6 Almonds 

FOR PREPARING THE GRAVY :

1 tbsp Oil 

1 tbsp Butter

1 tsp Cumin seeds 

2 finely chopped Green Chillies 

1 inch Ginger, grated 

1 inch Ginger, julienned 

1 Onion, finely chopped

1 spring onion, chopped 

1 tsp Coriander powder 

1 tsp Cumin powder 

1 tsp Garam masala 

1/2 tsp Black pepper powder 

1/2 tsp sugar, to balance the flavors 

1/2 cup Coriander leaves, chopped 

Salt to taste 

Method:

Preparing the Chingari : 

1. Heat oil and butter in a pan. Add dry red chilli and sauté  it for a few seconds.
2. Then add paneer. Mix well and fry on a medium-high heat for 3-4 minutes. Stir it occasionally. We don’t need to fry it for too long, just until the paneer  gets a hint of light gold color. Add sesame seeds. 
3. Remove from the heat and add kasuri methi, salt, and red chilli powder. Mix well. Sprinkle some coriander leaves and keep aside.

Preparing the Gravy 

1. Take paneer, milk, walnuts and almonds in a grinding jar. Purée it till it is smooth and creamy. Keep it aside.

Preparing the base Gravy :

1. Heat oil and butter in a pan. Add cumin seeds, green chilli, and ginger. Mix well. Sauté for a few seconds.
2. Now add onion and spring onions mix well. Sauté it for 2 to 3 minutes on medium flame.
3. Then add salt, coriander powder, cumin powder, Garam masala and black pepper powder. Mix everything well. Now add coriander leaves and sugar and mix well. Then mash it slightly using a masher. 
4. Stir in the prepared purée and mix. 
5. Cook it for 2 to 3 minutes on low flame. Turn off the flame, give the gravy a taste and adjust the seasoning. Remove it out on a serving plate.
6. Now warm the Chingari paneer for a minute and arrange it on top of the gravy, along with the red chilies. Pour the chili oil in and around. Garnish it with some more coriander leaves, julienned ginger and sliced green chilies (optional).

Best served along with warm Rotis or Naan. 

Notes:

Although this recipe can be overwhelmingly spicy, mine was not. 

I removed the chili seeds from the red and green chilies and used paprika powder instead of red chili powder. 

Keep tasting in between and season accordingly until the gravy has reached your preferred level of spice. 

If your experience of eating Indian food starts with Roti, butter chicken and ends in chicken tikka masala, you have some exploring to do. It is unlike any other countries food scene. 

100 miles north, south, east, west the regional cuisine changes just like the language, dress and people. Isn’t that itself fascinating! 

The Indian cuisine itself includes around 50 different spices and every spice has its own reason for its existence, which makes the food more flavorful and aromatic. 

Having friends from various regions of India, being exposed to different cuisines wasn’t something new to me. 

I have vivid memories of eating Dal Pakwan at my childhood friends birthday party. Yes, growing up we did have the typical chips, crisps, cookies, cake, but we were lucky enough to also eat some traditional homemade food. 

Although I’m pretty sure during those times most of us veered towards those chips and cookies! 

Dal Pakwan is the quintessential breakfast of the Sindhi community. 

The combination of crispy, flaky Pakwan, topped with the creamy dal, drizzled with fiery tangy chutneys with a pungent kick from the raw onions, gives this dish a contrasting texture, flavor, and of course color. 

Tell me, what’s not to love? And I have no clue why did I not make it for all these years!?! 

A few weeks back I wrote a post on my social media account asking friends to send me recipes that are cooked in their homes, something that is special to them and what they would like to share. 

This recipe was one from there and I’m blessed to have multi cultural friends who are generous enough to share part of their cuisine with me. I’m

just so glad I did what I did! 

Such is the vastness of Indian cuisine….There’s a treasure trove of Indian recipes that I’ve just about managed to scratch the surface. 

Ingredients for Dal: 

1.5 cups Chana Dal soaked overnight or 2-3 hours prior)

Pinch of Asofoetida

1 tsp Turmeric powder

Salt to taste

1/2 tsp Mango powder(amchur)

Oil -2 tbsp

1/2 tsp Cumin seeds

1.5 cups of Water

Coriander for garnish

Green chillies as per taste

Method: 

1. In a pressure cooker, add oil, asofoaetida, salt, turmeric and green chillies.
2. Add water and cook it for 10 minutes. The dal should be cooked soft yet hold its shape. 
3. For tempering, heat oil add cumin seeds and mango powder at the very end. Pour this over the dal. 
4. Let it come to a boil and cook it for another 8 to 10 minutes on a low heat, stirring occasionally.
5. Adjust the dal to a semi liquid - semi thick consistency. 

Ingredients for Pakwaan: 

1.5 cups flour 

1/2 tsp carrom seeds

Salt to taste

1/2 cup Water, or as needed 

Oil for frying

Method: 

1. Take flour, add salt, cumin seeds and oil. Mix them very well.
2. Add water a little at a time and knead in a semi-smooth dough. Cover it and keep it aside for 15 minutes. 
3. Apply some oil to your hands and knead it once again. Divide the dough into approximately 12 - 14 equal parts.
4. Take one ball, using a rolling pin, roll it into a 6 to 7-inch thin disc. The pakwan should be thin like roti. Prick it with a fork so it does not puff up whilst frying and remains crisp and flat once done. Keep the remaining dough balls covered. Otherwise they will dry out.
5. Heat oil in a pan for frying. Once the oil is hot carefully slide a rolled Pakwan into the oil. If you are confident, you can fry two at a time. Fry Pakwan on medium heat until light golden brown from both sides. Take it out to drain on a paper towel.
6. Repeat the same with all the remaining balls. 
7. Let them cool down. As they cool, they will get more crispy. 

To serve: 

• Take a Pakwan on a plate, put a dollop of dal on top, a drizzle of sweet tamarind chutney and a spicy mint-coriander chutney. Sprinkle some coriander, chopped onions, and sev.
• Another way of serving is to take a dal into a bowl, add the two chutneys, sprinkle sev and onion, and serve it with Pakwan. 
• Once it is assembled you need to eat it immediately or the Pakwan will start to get soggy. 

Apricots in Lamb

This traditionally classic Parsi dish influenced by  Iranian cuisine is favorite of many. Sweet, spicy this dish is a mix exotic spices like cinnamon, cardamom and cloves. The ginger, garlic along with the red chilies adds heat to this dish which I guarantee will end up finger licking delicious.
The spices used complements the apricots and brings out their sweetness really well. Every layer of aromatics and spices used need to fry really well before adding the next one. Patience is  key here!

500 g mutton with bones - cut into approximately 1 cm cubes

3 onions - chopped fine 

5 cloves of garlic and an inch of ginger - grind these into a fine paste or 2 tbsp of ginger-garlic paste

1 cinnamon stick and 1/2 tsp cinnamon powder 

3/4 cloves 

3/4 cardamom pods 

2 tsp tomato paste or 1 medium size chopped tomato

1/2 tsp jaggery 

1 tsp red chili powder 

1/2 tsp turmeric powder 

1 tsp cumin and coriander powder 

10 to 12 dried apricots, soaked in warm water for at least 2 hours. Remove from the water and remove their stones/ Keep the water, about a cupful. 

2 tsp of oil 

1. In a pressure cooker fry the onions until they turn pinkish to more light brown. Add the cinnamon stick, cloves & cardamom.
2.Fry for a minute and then add the ginger- garlic paste, turmeric powder, cumin and coriander powder, red chili powder. Fry for another minute or two.
3. Add the meat and the cinnamon powder. Let it sauté once more until the meat browns. ( Keep the gas mark on medium all the while. If the dry masalas start to burn, just add a spoonful of water.)
4. Now add the tomato paste and mix well. Add salt to taste and the jaggery.
5. Add the apricots with the soaked water and bring to a boil.
6. Shut the cooker lid and let it cook for 20 - 25 minutes. 

While there are many ways of making this - I found this one to be the least complicated. Give it a try and let me know how it goes!! 

A “healthy” twist to a North Indian favorite - Tofu Bhurji.

Exceptionally delicious in taste with an amalgamation of spices, this is a recipe you can whip up in less than half an hour.
If you are new to Indian cooking, this is a very basic, fuss free recipe that you can try. All you need are a couple of Indian spices which are now available at most supermarkets. Cumin, coriander powder, garam masala, dry fenugreek leaves. 

A delicious Bhurji is the one which is a bit spicy and has a mix of fresh green chillies and red chilli powder.
Tofu by itself does not have any taste and requires a spicy gravy to complement its bland flavor. 

Ingredients:

250g firm Tofu 

1 tbsp oil 

1/2 tsp turmeric powder

1/2 tsp red chili powder 

1/2 tsp cumin seeds

1 tbsp ginger paste 

1 tbsp garlic paste 

2-3 green chilies, chopped 

1 medium size red onion, chopped 

1/2 tbsp chickpea flour 

1 small bell pepper, diced 

1/2 cup of green peas (pre boiled)

1 small chopped tomato

1/2 tsp coriander powder

1/2 tsp garam masala powder 

1 tbsp dry Fenugreek leaves 

Couple of tbsp of cream 

Method:

1. Heat a pan and add oil.  Once hot, add cumin seeds, chopped ginger and garlic, 2 or 3 green chilies and some chopped red onion.  

2.  Sauté this until the onions turn a little pale. Now add  half a spoonful of chickpea flour, give this a good mix and let it sauté for 3-4 minutes. The addition of this will give you are thickish creamy gravy.
3. Add chopped green bell peppers, green peas, and a chopped tomato. Add a spoonful of water, cover and let this simmer for 5 minutes.
4. Open the lid and add turmeric, salt and red chili powder. Add some plant based cream ( because it is an healthier option and also I’m making this vegan )
5. Next add a spoonful dry fenugreek leaves, coriander powder and some garam masala.
6. Using your fingers, crumble the drained tofu and add this to the simmering sauce. Mix well, lower the gas flame, cover and cook for a few more minutes.
7. Switch off the heat, sprinkle some chopped coriander and serve hot with some warm flat bread, rotis or parathas. 

Spring Onions- always part of the party but never the star of the party. Well my recipe here turns them into just that!  

Crunchy on the outside, soft snd warm in the inside. I dare you to stop at just one because  you just can't even if you try!

Chopped spring onions are mixed in a flavorful chickpea flour batter then dropped into hot oil and perfectly fried until crisp.  

Enjoy as starter along with your favourite homemade Indian food or simply as snack on a cold rainy day. They are naturally gluten free and vegan.   Absolutely Moreish!   

Bhajjis, Bhajia, Pakodas, Pakoras all mean one and the same thing in different Indian languages! Well some hardcore foodies may argue on this but the main difference is how the vegetable are chopped in both, other than that the ingredients and spices remain almost the same. 

Let’s be honest, fried foods have the worst reputation. Like most people, I too stay away from fired foods but I definitely feel there’s nothing wrong it indulging in it once in a while, especially when it’s homemade.  

Ingredients:  

7 - 8 Spring onions - the greens and the bulb  

1/4 tsp carom seeds (ajwain) 

2 tsp roasted coriander powder  

1 tsp roasted cumin powder  

1/2 tsp fennel seeds  

2-3 green chillies, finely chopped 

1/4 tsp turmeric powder 

1/8 tsp hing (Asafetida)  

1/4 tsp red chili powder 

1/2 tsp grated ginger  

1/2 cup Besan (Bengal Gram Flour) 

1/2 cup rice flour  

1/2 tsp Salt  Oil for deep frying (peanut or canola oil)  

Method:  

1. Thoroughly wash and dry the spring onions. Cut off the root and finely slice everything.  

2. In a pan set on a medium heat dry roast coriander seeds, fennel seeds and cumin seeds, for about 2-3 minutes. Place them in a mortar and pestle and grind them into a rough powder.  

3. Into a wide mixing bowl add Besan flour, rice flour, carrom seeds, coriander powder, cumin powder, chopped green chilies, turmeric powder, hing, red chili powder, grated ginger and salt. Using a fork give it a mix.  

4. Now add the chopped spring onions and using your hand gently squeeze everything together, the flour mixture and the spring onions. This will release the water from the spring onions. Let it sit for 10 minutes.  

5. Of the mixture looks too dry add a spoonful of water at a time. The end batter should be the consistency of a loosely formed dough.   

To fry:   

1. In a deep frying pan add oil. Once the oil is hot ( check by dipping an end of a wooden chop stick or a wooden spoon. It’s the easiest and safest method. 

If you see many bubbles form around the wood and they start to float up, your oil is ready for frying. If there are too many bubbles and it starts to bubble hard, the oil is too hot. Lower the flame/ temperature of your gas hob and let it cool a bit.  

2. Take small pieces of the dough, form them into a rough round shape and drop 5 - 6 Bhajis into the hot oil. Do this in batches. You can either use your hand or two tablespoons for this.  

3. Using a slotted spoon, keep stirring and turning them. Keep the flame to a medium - high while dropping Bhajis into the hot oil and later reduce to low-medium.  

4. Once they reach a crispy, golden brown color, about 3-4 minutes, remove them and drain on a wire rack which has a kitchen paper laid on top.   

Enjoy the  Spring Onion Pakoda Recipe with a yogurt dip, mint chutney, fried green chilies or even ketchup!   

*Just a thing to keep in mind - you need to eat these right away. It isn’t a good item as a make ahead or to reheat and serve later. Although you could make the batter a couple of hours ahead of time. If you do that don’t add any water until you are ready to start frying!  

Ingredients: 

450g skinless and boneless chicken thighs cut into bite size pieces 

2 tbsp thick yoghurt/Greek yoghurt 

1 tbsp chickpea flour

1 tbsp  garlic paste 

1 tbsp ginger peeled and grated

1 tsp smoked paprika 

1/2 tsp chili powder (or a little more if you’d like it spicy) 

1 tbsp garam masala powder 

1 tsp coriander powder 

1 tsp cumin powder 

1/8 tsp cinnamon powder 

1/8 tsp cardamom powder 

1/8 tsp saffron crushed 

1/2 tsp rose water 

Salt to taste 

Butter for basting 

1 tsp chaat masala to sprinkle on top 

Juice of half a lemon  

Method:

1. In a mixing bowl add yoghurt, chickpea flour, ginger, garlic, chilli powder, paprika, chilli powder, garam masala , rose water, cumin powder and coriander powder. Also mix in the ground cardamom, cinnamon, saffron and salt.
2. Stir well and add in the chicken pieces and mix well making sure to coat them in the thick marinade. Leave to marinate for a few hours or overnight to get even more flavor into the tikkas.

3. Soak wooden skewers in water.
4. Preheat the oven at 400°F.
5.  Thread the chicken pieces onto the skewers and place them on a wire rack.
6. Cook under the grill for 15 minutes. Turn the skewers every 5 minutes & baste with melted butter until the juices run clear and they are cooked throughout.
7. Change the oven setting to broil to let the tikkas get a slight char around the edges.  

8. Sprinkle it with chaat masala & lemon juice & serve immediately with a mint chutney and warm rotis.

There was s a storm brewing outside and we were told to stay home. What better reason than to head into my kitchen cook up a storm indoors.   

This dish with its roots going way back to the 500 year old Mughal Empire has left its impact in every North Indian restaurant. The Mughlai cuisine is know for its richness, spiciness and is marked heavily with very unique aromas. So this is definitely not a dish that you would make on a week night but rather for a special occasion or for an Indian themed dinner party. 

Boiled mashed potatoes and Paneer, Indian cottage cheese, is mixed with chopped cashews, cilantro, traditionally with raisins (since we aren’t huge raisin fans I swapped it with apricot)and a bit of spice. The mixture is then shaped into balls, which are lightly fried in oil. These Koftas are then paired with a creamy, fragrant, spiced cashew-tomato gravy. How luxurious is that!   

Ingredients: 

 For the gravy :  

1 tablespoon oil 

2 tbsp butter 


1 bay leaf 

1 inch cinnamon stick 

1/8 tsp cardamom powder  

4 whole green cardamoms slightly crushed 

3 cloves 

1 tsp caraway seeds 

6-7 large garlic cloves  

1 inch ginger roughly chopped 

1 green chili chopped 

1 large onion chopped  

2 large tomatoes chopped 

12 cashews whole and raw 

1/2 tsp turmeric  

1 tsp coriander powder 

1 tsp Kashmiri red chili powder 

1/2 tsp Garam Masala  

1/2 tsp salt  

1 tsp sugar 

2 tsp crushed kasuri methi / dried fenugreek leaves 

3 - 4  tablespoons vegan cream  cilantro to garnish  

For the Kofta:  

1 cup potatoes, boiled and mashed  

1 cup grated paneer or tofu  

1 tbsp finely grated ginger 

1/2 tsp cumin powder  

1/8 tsp white pepper powder  

2 tbsp finely chopped cilantro 

1 green chili, chopped 

1 tbsp cashews, chopped  

1 tbsp apricots, chopped  

1.5 tbsp cornstarch 

1/4 tsp cardamom powder 

1/2 tsp Salt   

Method:  

Let’s start by forming the Koftas.   

1. Boil the potatoes. I used a pressure cooker which is much faster than boiling them on a stove top. Once the potatoes are boiled, let them cool, then peel and grate them in a large mixing bowl.  

2. Grate paneer and add it into the mixing bowl.  

3. Add all ingredients for kofta - finely grated ginger, chopped cilantro, chopped green chili, chopped cashews, chopped apricots cornstarch, cumin and cardamom powder. 

4. Mix everything together to form a dough. Oil the palms of your hands, take s small portion (golf ball size) of the dough and roll between your palms and form it in round balls. Repeat with the rest of the dough. 
 

To fry the Koftas:  

1. Add enough oil to a deep frying pan  and set it on medium-high heat. Make sure oil is hot. Test by dropping a tiny piece. If it floats up the oil is hot enough. The koftas can stick to the pan and disintegrate in the oil if the oil is not hot. So this step is kind of critical.  

2. Gently drop 1 kofta into the hot oil and wait to see that the kofta holds together. Now carefully slide in the other koftas, one by one. Do not overcrowd the pan. Overcrowding will lead to soggy koftas. Toss the koftas around occasionally to prevent them from sticking to one another. Fry them for about 5-8 minutes

3. until they are crisp and deeply golden brown.  

4. Drain the fried koftas on a paper towel and continue frying the remaining koftas.  

 For the Gravy:  

1. Heat a pan on medium heat. Once hot, add 1 tablespoon oil add the bay leaf, cinnamon, green cardamom, cloves and caraway seeds.  

2. Let the spices heat for few seconds so that they release their aroma, then add the chopped garlic, ginger, green chili and onion. 

3. Sauté for around 4-5 minutes, until they are a nice golden color.  

4. Next add the tomatoes along with cashews and stir.  

5. Cook until the tomatoes turn to mush add a bit of water if it feels too dry.  6. Let this mixture cool down down a bit. Once cool enough discard the bay leaf and transfer mixture to a blender. 

7. Blend to a smooth purée. If your blender is powerful enough you do not need to strain the purée. If you feel the gravy looks too grainy, use a strainer and strain the purée into another bowl. 

8. Put the same pan on medium heat again. Once hot, add 2 tablespoons unsalted butter and 1 teaspoon oil. 

9. Once the butter has melted add turmeric, Kashmiri red chili powder, mace, coriander powder and the gravy. Mix everything well and add a little bit of water, about 1/2 a cup.  

10. Cover and let it cook for 10 minutes.  

11. Then add salt, sugar and garam masala.
Let the gravy cook for another 2 to 3 minutes. 

12. Crush the Kasuri Methi between the palms of your hands and sprinkle it. Then  add cream. Cook for another 2 to 3 minutes on medium-low heat.  13. Lastly sprinkle some cardamom powder and more garam masala on top.  

To serve the Malai Koftas:  

There are a few options.  

Typically the koftas are placed on a serving plate and the gravy is poured on top. Followed by a sprinkling of kasuri Methi, chopped coriander leaves a drizzle of cream.  

You can also go the other way around and place the Koftas on top of the gravy.   

For ultimate indulgence pair it with garlic Naan!! Mouthwateringly Delicious.     

Dhansak - The quintessential Sunday lunch in a Parsi - Zoroastrian home.  

Made with an amalgamation of ingredients from the Persian and Gujarati cuisines, this recipe is also about personal tastes and traditional recipes that have been handed down through the generations. 

The dish takes pride and center stage especially when shared with family and friends. 

If you have a Parsi friend you must have definitely eaten Dhansak. If not, then you need to make this right now! Trust me, there is no greater joy than relishing the fruits of your hard work! 

Made by slow cooking meat ( typically mutton ) with a mixture of wholesome lentils and Indian spices, the finished product results in one mouthwatering, pot full of goodness. 

A traditional accompaniment to the Dhansak is the Brown Rice - which is the long grain Basmati rice caramelized in a little sugar and whole spices and then steamed. 

Preparing the curry paste, cooking the meat, vegetables and lentils and putting it all together makes the entire process quite elaborate but it’s the complex taste and flavors make the dish totally worth it.

To make the process a tiny bit easier and quicker, if you can get your hands on a ready to use spice mix, then go for it. 

My favorite brand is Aatash Dhansak Masala. It contains no additives or artificial coloring or preservatives which is basically what I always look out for when using a readymade spice ( Masala ) paste. 

If you are feeling adventurous then I have a recipe for the spice mix made from scratch. 

To make the Masala Paste you will need: 

1 large Onion chopped fine 

2 Tomatoes chopped fine 

1 tbsp paprika powder 

2 tbsp Oil 

1 tsp Coriander Seeds 

1 tsp Cumin Seeds

1 tsp Fennel Seeds

4-5 green Chilies 

1 tsp Turmeric

3-4 Cardamom pods 

1 Star-Anise 

1/2 tsp ground Nutmeg 

2 small Bay Leaves

1 tsp Mustard seeds 

1/2 tsp Mace powder 

5 Garlic cloves chopped 

1 tsp Cinnamon powder 

3-4 Cloves 

1 tsp Black Pepper 

1 tsp Asafetida 

For the Dal: 

100g Toor Dal 

50g brown masoor dal 

50g red masoor dal 

1/2 cup of chopped eggplant 

1/2 cup of chopped pumpkin 

1/2 cup of fresh methi leaves Or 2 tbsp kasoori methi 

350g mutton (leave it out if you want to keep it meat free) 

1/2 tsp tamarind paste (the paste which I use is quite sour, so 1/2 tsp is enough. But you can adjust according to the sourness of your tamarind) 

1 tbsp jaggery 

Salt to taste 

Dry spice blend: 

In a pan dry roast Coriander Seeds, Cumin Seeds, Fennel Seeds, Cardamom, Star-Anise, Nutmeg, Bay Leaves, Mustard seeds, Mace, Cinnamon, Cloves and Black Pepper. If you are using the powder form of any of the above spices add them towards the end and switch off the flame. Let it sit for a minute and then remove it on a plate. 

Put all this into a blender and make it into a fine powder. 

Turn the spice blend into a Masala Paste : 

In a heavy bottom pot add oil and fry the onions light golden on a medium heat. To this add the tomatoes and garlic and fry until they get mushy and you can see the oil separating from them. This should that about 8-10 minutes. 

Add the powdered spice mix to this along with the turmeric, paprika powder, asafetida and the green chilies. 

Your Masala is ready! 

To make the Dal: 

1. Wash and soak all the Dals for 30 minutes.

2. Drain the water and put in into a pressure cooker.

3. To the pressure cooker also add 3 cups of water, half the quantity of the masala paste, chopped eggplants, chopped pumpkin and methi leaves and the mutton. 

4. Pressure cook everything for 20-25 minutes. ( my pressure cooker needs less time. Adjust according to your) 

5. Using a slotted spoon remove the meat pieces and put them I to a large heavy bottom pot. 

6. Using a stick blender blend the cooked dal and the vegetables. 

7. Pour the cooked dal in a pot with the meat and add the Masala Paste or the entire packet of Aatash Dhansak Masala Mix, which ever you are using. Mix well and bring to boil. Lower the flame and let it simmer for 10 - 15 minutes.

8. Add tamarind paste and jaggery and mix. 

9. Add salt and give it a taste. Adjust the seasoning according to your preference. 

10. Garnish with chopped coriander and mint leaves. 

11. Serve with brown rice, kebabs and a tangy onion-tomato-green chili-vinegar kachumbar at the side. 

PS: Writing this recipe has taken me more time than cooking the Dhansak!! 

My healthy-veganized version of restaurant style Palak Paneer! 

Palak ( Spinach ) Paneer  is an extremely popular north Indian dish typically made with a spiced spinach in a form of a gravy studded with cubes of soft Indian cottage cheese - Paneer.

The star of the dish is definitely the creamy spinach sauce, which is made of chopped or pureed spinach. Cooked in a medley of spices this sauce is delicious, flavorful and aromatic. It is also a good way to eat a lot of spinach! 

Typically this pairs well with basmati rice, naan or roti, an Indian flatbread. This is comfort food for many. 

My version does not compromise on taste or flavor. It is equally authentic even though I swapped paneer for tofu and cream for a plant based cream. 

A lip smacking, light and healthy recipe that I dare you to stop eating after one serving. 

Let’s get started! 

Prepare the Spinach. 

About 400g of spinach. 

I have used bio /organic frozen spinach which has been cleaned, chopped and cut into cubes     I simply defrosted the spinach and put it into a blender to make it into smooth purée. This reduced a lot of my cooking time. 

If using fresh spinach leaves, you will need to remove the stem and give the leaves a thorough wash under cold running water. Next, blanch the spinach in boiling water for two minutes, using a strainer remove the leaves and then immediately submerge them in an ice bath until it has cooled down. Doing this softens the spinach and your sauce will be smooth, creamy and won’t have raw tasting bits. 

Pop it into a blender and purée until smooth. 

Keep the puréed spinach aside. 

For the Masala gravy : 

2 tbsp neutral oil ( 11/2 tbsp for the Masala and 1/2 tbsp for the last tempering ) 

1 medium size red onion, chopped fine. 

1 large tomato, chopped 

1 tbsp finely chopped ginger 

1 tbsp finely chopped garlic 

1 tsp cumin seeds 

1 tsp coriander powder 

1 tsp cumin powder 

1 tsp turmeric 

1 tsp red chili powder 

1/2 tbsp of chili flakes ( depending on your spice level ) 

1/2 tsp sugar 

2 cardamoms - crushed to powder 

2 bay leaves 

1/2 tbsp garam Masala

1/2 tbsp of any neutral oil 

450g of firm tofu 

Salt to taste 

For finishing: 

50 ml oat cream or any plant based cream or even an easy homemade cashew cream. 

1/2 tsp garam Masala 

1 tbsp kasuri methi ( dried fenugreek leaves ) 

The following step requires a bit of patience - but trust me, the end results in a mouth watering dish with an incredible aroma drifting throughout  your kitchen. 

1. Set a a large frying pan on medium heat and add 11/2 tablespoon of oil. 

2. Lightly bruise the cumin seeds in the palms of your hand. by doing this the cumin releases its oils and flavor intensifies!

3. Add the cumin seeds and the chopped onions and sauté for 3-4 minutes or until the onions start to soften. 

4. Next add the chopped ginger and garlic and fry for another 5 minutes. 

5. Now add the spices. Start off by adding turmeric, coriander and cumin powder, red chili powder, chili flakes and the garam masala, cardamom and bay leaves. 

6. Fry all this for another 3-4 minutes. If the Masala starts to dry out add a teaspoon of water and continue frying. 

7. Next add the chopped tomatoes, salt and mix well with the onion - spice mixture and let the tomatoes cook until they start to turn to mush. Keep stirring every minute or so. 

8. In 8-10 minutes you should begin to see some  oil starting to separate. This is a key point which tells you that the base for your spinach - tofu is ready! 

Remove from the heat. 

You could blend the Masala at this point. I didn’t need to because mine rendered down to an almost smooth paste. Also, I like the added  texture it brings to the puréed spinach. 

For the tofu : 

1. Bring a small pot of salted water to a boil.

2. Drain the tofu and pat with paper towels to remove excess water. Chop the tofu into cubes.

3. Add the cubed tofu to the boiling water and boil for 2 minutes. Use a strainer to remove the tofu from the water and drain immediately. Keep it aside. 

Time to put everything together: 

Pour in the Spinach purée into the Masala gravy, add 1/4 cup of water and put the pan back again on a medium heat. 

Add the tofu cubes and let everything simmer for 5 about minutes. 

Check for seasoning. 

Prepare a last tempering: 

Pour the Palak Tofu into a serving dish. 

Heat oil in a small pan and add 1/2 tsp of cumin seeds. Allow them to sizzle for a few seconds and pour this on the Palak Tofu. 

Swirl in the cream, crush the kasuri methi in the palms of your hand and sprinkle on top along with the remaining Garam Masala. 

Your dish is now ready to be served! 

A rich and creamy curry consisting of 

Methi - Fresh Fenugreek leaves, 

Matar - Green peas and 

Malai - Cream, creating an unforgettable dish worth licking it off your fingers. Because, it’s not Indian food if you don’t eat it with your hand. 

This also happens to be one of my favorite things to order in a Indian restaurant after Paneer Makhanwala. (that reminds me, I need to share that recipe too!) 

It’s literally been years since I’ve had fresh Methi! Living in this part of the world, it’s practically unheard of. If lucky, I’ve sometimes found it in the Indian stores in larger cities but unfortunately not where I live. 

So, I went ahead planted my own! 

The things one does to fulfill one’s cravings!!! 

I’m lucky as it’s given me abundant produce. 

Methi the main ingredient in this recipe has a slight, sweet aroma with a mild, bitter, grassy flavor with hints of fennel and celery. It is indeed an acquired taste. 

Unique flavor aside, Methi also has some pretty impressive health properties. 

Incredibly high in fibre, rich in minerals like iron, potassium, calcium, manganese, zinc, copper, selenium, and magnesium. Loaded with Vitamins such as vitamin A, B6 and C, thiamin, folic acid, and riboflavin. I think it’s fantastic leafy green if you can incorporate it into your diet.

This curry gets its unique taste from the bitterness of the fenugreek leaves, slight sweetness from the peas, ginger for some pungent flavor, chilies for a touch of heat, cardamom for warmth and aroma and some cashew cream which balances it all up. 

Given it’s rich, creamy gravy, this dish is normally cooked on special occasions. It is a perfect main course vegetable for an Indian themed dinner when paired with a simple Naan or Roti. 

List of ingredients: 

2 tbsp oil 

1 teaspoon cumin seeds

2 green chilies 
1 tsp ginger paste 

1 tsp garlic paste 

4 bay leaves 

4 green cardamom pods 

1 medium onion cut into quarters 
1 tsp poppy seeds 
1.5 tablespoons cashews

1/4 cup warm milk or almond milk 

1 tbsp butter 
3 cups of washed, chopped methi (fenugreek) leaves*

1 cup of frozen green peas ( thaw and boil for 5 minutes )

1 tsp sugar 

Salt to taste 
1/2 cup cream or a non dairy cream 
Garam masala to sprinkle on top 

*Fenugreek leaves tend to be quite bitter. To remove the bitterness wash the leaves thoroughly and soak them in salted water for 10-15 minutes. 

Discard the salted water and rinse and drain the leaves well in a salad spinner or spread them out on a dish towel to dry out. 

Finely chop the leaves and they are now ready to be used. 

First we need to prepare the Fenugreek and Green peas - 

In a pan add a teaspoon of oil. Set it on a medium heat and add the Methi leaves. Keep stirring as the leaves may release some water. If you drain the leaves well until they look dry they may not release any water. 

Keep frying until all the water has dried up. Add the green peas and toss everything together. Keep this aside. 

Method:

1. In a pot add 3 cups of water. To this add the onions, 2 cardamom pods, 2 bay leaves, cashews and let it boil for 10-15 minutes. 

2. Drain the water, discard the bay leaves and the cardamom pods. Add the poppy seeds to the mixture and once cooled blend the mixture into a fine paste. The onion-cashew paste is ready. Keep this aside. 

3. In a heavy bottom pan on medium heat a tablespoon of oil. Once the oil is hot, add the cumin seeds. Saute until aromatic, about a minute. Add the green chilies, ginger and garlic paste and the remaining green cardamom and bay leaves. Sauté for a minute or two. 

4. Next add the onion-cashew paste and butter and fry everything well on a medium - low heat for a good 8-10 minutes or until oil starts separating from the gravy. Keep stirring so the gravy does not stick to the bottom of the pan. 

5. To the same pan now add the boiled green peas and fenugreek mixture and cook for few minutes stirring gently. Then add the milk and give it a good mix. Let the mixture now come to a slow bubbling boil. 

6. Time to season - add the salt, sugar and mix. Give it a taste and adjust according to your preference. 

7. Pour in the cream, give it a stir, let it again simmer on low heat for 5 minutes. Finally sprinkle some garam masala on top and switch off the heat.

It is now ready to be served! 

Supposedly, it’s the star vegetable of summer, but week after week, to most people it can get a tad bit boring. 

So to somewhat change that and give more variety, I decided to give the humble Zucchini not one but two makeovers. 

I turned it into a Pakora and a Chutney, both equally irresistible combinations. 

Zucchini is quite easy to hide in recipes because it literally tastes like nothing! 

It’s mild flavor means that it’s endlessly customizable, which is why it can sneak it’s way into any recipe. 

This is probably one of the tastiest way of using zucchini. 

Pakoras are popular appetisers in any Indian cuisine. They are crispy, bite-size vegetable fritters, spiked up with gorgeous Indian spices before being fried until they reach a crispy-crunchy perfection. 

These little flavor bombs are every foodies weakness. The sort of indulgence, where you want to just keep popping them into your mouth, one after the other, until you suddenly realise the plate is half empty! And with a Chutney to dip into, there’s just no stopping. 

Give it a try, I’m sure you’ll never look at zucchini in the same way again. 

For the chutney: 

1/2 a Zucchini, cut into slices 

3 - 4 Green chilies

1/2 cup fresh grated coconut 

2 tbsp peanuts - roasted and skin removed 

1/2 cup coriander leaves 

1/2 inch of ginger 

1 tbsp lemon juice 

Salt to taste 

1/2 tsp oil 

For tempering : 

1 tsp Oil 

1/2 tsp mustard seeds 

1/2 tsp asafetida 

3-4 curry leaves 

1-2 dry red chilies 

Method: 

1. Take a pan and dry roast the peanuts for a few minutes. Once cooled remove the skin and keep them aside. 

2. In the same pan heat oil on medium gas mark and fry the zucchini slices for a minute or two. 

3. Add the green chilies and fry for another minute. 

4. Take the pan off the heat and let it cool.  

5. Add all the remaining ingredients, along with the peanuts, zucchini and chilies into a blender and blend until everything forms into a smooth consistency. 

6. Give it a taste and season accordingly. 

7. Remove the chutney into a serving bowl. 

Now take a clean pan to prepare the tempering. 

1. Heat oil on a medium heat for 2 minutes. Once the oil is hot add the mustard seeds. Let the seed splutter and then add asafetida, curry leaves and dry red chilies. 

Take it off the heat and now pour all this on top of the chutney. 

For the Pakoras : 

1 cup chickpea flour + more if required 

1 tsp red chili flakes

1/2 tsp carrom seeds

1/2 tsp fennel seeds 

1/2 tsp black cumin seeds 

1 tsp grated ginger 

2 cups grated zucchini 

1/2 cup grated carrot 

1/2 cup chopped red onion 

1 tbsp chopped coriander 

A pinch of turmeric powder

1/2 tsp baking soda

1 tbsp rice flour 

Salt to taste

Oil for deep frying

Method: 

1. In a mixing bowl add the grated zucchini, carrots, red onion and mix.  

2. Next, into the bowl, add the chickpea flour, rice flour, red chili flakes, carrom, fennel and cumin seeds, ginger, turmeric, baking soda, coriander and salt. 

3. Get your ( washed, clean ) hand in there and give it all a good mix, for a good five minutes. The zucchini will release enough moisture to give you thick batter like consistency so there is no need to add any water. At this point the batter should be quite thick, thick enough to form into balls. If it seems too thin, add more rice and chickpea flour, a teaspoon at a time. 

4. Form loose 1 1/2 inch size balls and set aside on tray.

5. Heat 2-3 inches of oil in large pot, until it reaches to 175°C or 350F or do a wooden spoon check - dip the end of the wooden spoon into the hot oil. If it starts to form tiny bubbles, this is when you know the oil is hot enough. 

6. Fry the pakoras until they are golden brown, approximately 2-3 minutes. Fry them in batches and do not overcrowd the pot. 

7. Drain on paper towels and sprinkle lightly with salt and serve hot. 

Picture a French croquette all decked up to go to an Indian wedding. Oozing with traditional Indian flavors, it is crispy on the outside, with the insides remaining soft and flavorful. 

One small bite will make your spirits soar! 

I’ve served these with a Curry Leaf - Mustard Mayonnaise, yes, you read right! Although not traditional, the combination is mind blowing. 

Plus, let’s just agree on the obvious; Anything coated, crumbed and pan fried until crispy and golden, paired with a killer dipping sauce is a downright winner, isn’t it? 

While there is a bit of prepping needed, once the initial peeling, pounding, chopping is out of the way, the rest of the task is pretty much easy. 

First, we’ll marinade the fish, then make the mixture which is needed to add maximum flavor. 

We then need a binding agent to hold everything together. The traditional way is mashed potatoes which are added to the fish mixture. Warm potatoes mashed into the fish mixture will help in absorbing all the delicious flavors.  

Finally, shape the fish mixture into circular patti, dip them in egg, roll in breadcrumbs and fry.

Which Fish?

Any firm white fish fillets which are suitable for pan frying would work here. 

Snapper, Cod, Baramundi, Sea Bass, Pollack, Haddock….. 

Salmon can also work as another good alternative. 

Do not use small, bony fish, oily fish or fish that dry out easily. Tuna, Swordfish, Mackrel, Sardines, John Dory, Halibut, Sole, Flounder are all a definite no. 

Let’s get started 

For the stuffing

350 gms Fish fillets, marinated with some salt and turmeric powder 

2 medium Potatoes, boiled and mashed

1 large Onion, chopped

1 1/2 tsp Ginger 

1 1/2 tsp Garlic 

2-3 green chilies, chopped

1/2 tsp Turmeric powder

1 tsp Chilli powder

3/4 tsp Cumin powder

3/4 tsp Coriander powder

1/2 tsp Bengali Garam Masala* ( a diy recipe is added, do not skip this) 

1/4 cup Coriander leaves, washed and chopped

1 tsp Salt, or as per taste 

2 tbsp Neutral Oil

For the coating

• 2 Eggs
• 2-3 cups Bread crumbs
• Oil for frying

Instructions: 

Start by preparing the Bengali Garam Masala; scroll to the bottom to get the recipe. 

1. In a mortar and pestle add ginger, garlic and grind it into a paste. You can also grate both on a microplane grater. 
2. Heat a teaspoon of oil in a pan on medium heat. When hot add the fish to the oil and pan sear for 3-4 minutes on each side or until the fish is cooked. Remove the fish and the juices / residue that is left behind from the pan into a bowl and keep aside. When cold, break it into large chunks and remove the bones, if any. 
3. Add half tablespoon of oil in the pan. Once to oil is hot add the chopped onion and sauté until it turns soft and light golden brown. Add in the ginger, garlic and green chillies and continue sautéing on medium heat, about 2-3 minutes.
4. Now add in the turmeric powder, chili powder, cumin powder, coriander powder Bengali garam masala ( recipe at the bottom) and salt. Mix everything well and sauté for a minute.
5. Whilst still warm, peel the boiled potatoes and mash. Next add in the chunky fish pieces and mix everything together using a spatula. Be careful not to turn everything into a mush. 
6. Stir in chopped coriander leaves and let cool. Give this mixture a taste and season with salt if needed. 
7. When the mixture is cold enough to handle, divide it into 9-10 portions and mould them into circular disks or a shape of your choice. 

Coating the Patti 

1. Crack 2 eggs in a bowl and whisk well. Add bread crumbs on a plate. Keep both these next to each other. 
2. Dip the formed patti into the beaten egg, drain off the excess egg and place the patti the bread crumbs and roll it until it is coated with the bread crumbs.
3. Once again dip the patty in the egg and coat it well with the bread crumbs. Keep aside and continue on with the rest. 

Frying the Patti 

As far as possible I avoid deep frying so the use of a non-stick frying pan is the optimal way. 

1. Add just half an inch of oil to a fairly large non-stick frying pan. Heat the oil on a medium-high heat and the breaded Patti. 
2. Fry on each side for 3-4 minutes or until golden brown in color. 
3. Remove and drain on a wire rack. 
4. Serve hot with mustard-curry leaf mayo. 

Curry Leaf and Mustard Mayonnaise: 

Ingredients: 

2 garlic cloves 

1 small green chili 

1/4 tbsp black or yellow mustard seeds 

1/2 tsp sugar 

6-7 curry leaves 

Pinch of turmeric 

5 tbsp ready mayonnaise ( I use Kewpie Mayo ) 

In a mortar and pestle add garlic, chili, sugar, mustard seeds, curry leaves make a paste. Not too fine. 

Take this out in a small bowl and add the Mayonnaise. Give it a good mix and taste it. 

Adjust the seasoning according to your taste. 

*Bengali Garam Masala  

Bengali garam masala is basically the spice mixture of three different whole spices – cardamom 

cinnamon

cloves

You will need : 

3 cardamoms 

1/2 inch cinnamon 

4 cloves 

1. To make the masala partially break the cardamom into bits. 
2. Add cinnamon sticks, green cardamom, cloves to a pan and dry roast them over medium flame for 2-3 minutes. Transfer them on a plate and let cool completely. Once cooled grind it in a mortar and pestle. 

If you want to make a larger quantity, which I highly recommend, use a coffee grinder or a high powered blender. 

For long lasting taste, smell and flavor, store the masala in an airtight jar in the refrigerator. 

Aloo Gobi literally translates to Potato Cauliflower. Apart from the two main ingredients, all it needs are a few Indian spices, ginger, garlic, tomatoes, and onions. 

Every Indian restaurant carries this hugely popular dish on its menu, and for good reason. It is healthy, delicious and when combined with spices, it turns into the most robust and flavorful vegetable that is waiting to awaken your tastebuds. 

This is also a good reminder why Indian food and specifically this dish, is so well liked everywhere! 

Whether you love Indian food, or are looking to create the same dish that you’ve eaten at your Indian friends home, I have a recipe that can rekindle those Aloo Gobi memories just for you. 

So, try this now and thank me later! 

Ingredients you will need:

2 cups of Aloo/Potatoes cut in wedges 

2 cups of Gobi/Cauliflower slice the florets, about the size of an index finger 

1 cup Onion finely sliced 

1 cup Tomato finely chopped

1 tbsp tomato paste 

3-4 green chilies 

1 tsp black cumin seeds 

1 tbsp chopped Ginger 

1 tbsp chopped Garlic 

1/2 tsp asafetida  

1 tsp Red chilli powder 

1 tsp Coriander powder

1 tsp cumin powder 

1 tsp dry mango powder 

1 tsp Garam masala 

1 tbsp Kasuri Methi / fry fenugreek leaves 

Salt to taste 

Oil for frying 

Coriander leaves-To garnish

Method:

1. Set the gas mark on a medium heat and add a spoonful of oil to a large non stick pan. 

2. Once the oil is hot add the potato wedges and fry, stirring occasionally for 8 - 10 minutes. Using a slotted spoon, drain the excess oil from the potatoes, remove  them on a plate and keep aside. 

3. To the same pan add the cauliflower florets and fry for just about 5 minutes. I like to keep the cauliflowers al dente, so 5 minutes is more than enough. Remove and keeps aside. 

4. Add 1/2 teaspoon of oil to the pan and once the oil is hot add the cumin seeds. After a minute add the sliced onions, ginger and garlic and fry well for 5-6 minutes, while keeping the heat to a medium setting. 

5. Once the onions are nice and golden brown add the whole green chilies and the dry spices - asafetida, turmeric, chili powder, cumin powder, coriander powder, dry mango powder and fry well for a minute. Add a tiny spoonful  of water, if needed so that the spices do not burn. 

6. Now add the tomatoes along with the tomato paste. Fry well until it release oil and forms a nice ‘mush’ looking gravy. 

7. Lower the heat to a low setting and add the potatoes, mix well, cover and let them cook for 5 minutes.

8. Open the lid and add the cauliflower florets. Give it another gentle stir. The Masala should coat all the vegetables evenly. 

9. If the gravy looks too dry add two tablespoons of water, cover and let it cook for another 7-8 minutes. 

10. Finally sprinkle the garam masala, crush the fenugreek leaves between the palms of your hand and sprinkle those as well. 

11. Garnish with chopped coriander leaves and serve. 

Pairs well when eaten with any type of Indian flatbread. 

Think about your favorite home cooked foods. It could be some your Mother’s simple meals, born out of love or your grandmother’s traditional recipes made during special occasions. 

There’s a definite link that our favorite food is connected to someone, somewhere, or something – because good food is something that one never fails to forget. 

The Sheera is just that and something more. 

The first bite feels like my grandma’s warm hug. Takes me back to a whole other lifetime. 

Being Maharashtrian most desserts and sweets made for auspicious occasions were prepared using traditional ingredients and recipes. The Sheera happens to be one of them. 

Cooked using traditional method and ingredients, this recipe comes together pretty quickly. The delicately nutty flavor of the perfectly roasted semolina along with the magical allure of saffron, with it’s unmistakable scent, the complex piney aroma of cardamom and the richness of pure ghee, what a perfect combination of flavors! 

A couple of things you could change in the recipe is the quantity of sugar. I have added the sugar based on how sweet I prefer it but feel free to reduce or increase the quantity according to your preference. 

Many a times Sheera is made only with water but if want it to be rich then whole milk works really well. I’ve used a mix of both! 

Ingredients:

100g almond flour or almonds ground into a fine powder 

100g fine semolina 

170g sugar 

150g ghee 

200 ml water-milk mixture (I used almond milk)

1/4 tsp saffron strands 

1 tsp cardamom powder 

50g of almonds blanched and cut fine 

30g chopped pistachios 

Method:

1. On low heat add 1½ cups water-milk mixture to a pot.
2. Meanwhile in a small pan heat a spoonful of ghee. When the ghee turns hot, add almonds and fry until light golden in color
   Remove it on a plate and keep aside.
3. On a low to medium heat roast semolina until light golden in color. About 8-10 minutes. Keep an eye on this and keep stirring continuously to make sure it does not burn or get too brown. You will also know that once it starts to change color it will give out a nutty aroma. That’s your cue to know that’s it’s perfectly roasted. 
4. Add almond flour and roast further. This time for just under 3-4 minutes. 
5. Simultaneously heat the water - milk mixture and add the saffron strands. Bring it to a slow boil.
6. Add ghee and fry on a low-medium heat, stirring constantly. If you prefer deep roasted color of your semolina, then continue to fry for few more minutes. This will also affect the final look of the Sheera. 
7. Reduce the heat to the lowest setting and add the hot water-milk-saffron mixture into the hot semolina-almond mixture, a little at a time, all the while stirring constantly. Be very careful as the mixture will splutter!! Stir until all the liquid has been absorbed and no lumps are formed. The Sheera will be thick at this stage.
8. Now lower the flame, cover the pan and let the steam work through it for 5 to 6 minutes. 
9. Open the lid and add sugar and cardamom powder. Mix well to dissolve the sugar.
10. Cover and once again let it simmer on a low heat for a couple more minutes. 
11. Remove from the heat and open the lid. The Sheera should be fluffy, light and steaming hot. Sprinkle the almonds and pistachios on top and it is now ready to be served.
    
     

 Warming spices, complex flavors, unforgettable fragrance reminds me of home. 

Indian food is like an intricate fabric. Perfectly woven making it one of the best sensational cuisine in the world. 

Along with prep time and the cooking process itself, if you’ve never cooked Indian food before, you can find it pretty daunting. But fret not. Read on and get yourself ready to cook this legendary, yet easy recipe. 

Imagine……. a finger licking delicious recipe that has succulent pieces of tofu coated in a lusciously smooth, creamy, rich, aromatic, buttery, spicy and vibrant looking onion-tomato gravy! 

I mean come on. This itself is enough motivation to head straight into your kitchen and start cooking right away. 

This complete plant based spin on a classic is low in calories and yet it remains true to it’s authentic taste. My version is pretty easy if you want to try out this popular dish loved by so many. 

The Tofu used as an alternative to the traditional paneer is lighter, richer in nutrients and fewer in calories, thus making it a more healthier alternative. 

The Butter adds a touch of rich, velvety goodness to the gravy. 

The Masala refers to an aromatic blend of spices used to give it a characteristic flavor. 

I  do not like to keep the gravy uber smooth like one you'd find in a restaurant. A slightly chunkyness adds character and texture to the dish.  

Ingredients: 

200 g Firm tofu 

4 medium tomatoes - roughly chopped ( use fleshy tomatoes like Roma  which are not sour or canned tomatoes

4-5 shallots - cut into chunks 

1/2 cup of tomato purée 

4 garlic cloves 

1” of ginger 

2 cardamom pods 

1” cinnamon bark 

4 cloves 

1 bay leaf 

1/8 tsp ground nutmeg 

1/8 tsp ground mace 

2 tbsp cashew nuts 

2 tbsp almonds 

1/2 tsp cumin seeds 

1 tsp turmeric powder 

1 tbsp (Kashmiri) red chili powder 

1-2 green chilies (optional) 

1/2 tbsp Kasuri Methi* / Dried Fenugreek leaves 

1/8 tsp Garam Masala powder 

1 tsp oil 

2 tbsp vegan butter 

1/2 cup vegan cream 

Salt to taste 

1 tbsp sugar or honey 

Method: 

1. Set a pot on medium - low heat add oil and 1 tbsp of butter. Once the butter has melted add the dry spices. Start with cumin seeds, cardamom, cloves, bay leaves. Let them fry for just under a minute until they release their aroma. 
2. Increase the heat to a medium and add in the ginger, garlic and the shallots and fry it for 5-8 minutes until the shallots and garlic are nice and golden, but not brown. 
3. Add the turmeric powder, red chili powder and give it a stir. Add a tablespoon of water so the spices do not burn. 
4. Add the chopped tomatoes and green chilies ( if using any ), cashews, and almonds. Increase the heat and let the tomatoes fry for a bit, about 5-8 minutes. Add the tomato purée and give everything a stir. 
5. Add a tiny bit of water, about 3-4 tbsp, cover the pot and let everything simmer for a good 10 minutes. 
6. Open the lid and add the nutmeg, mace, salt and give it a stir. Take it off the heat. 
7. Using a stick blender, blend only half the gravy into a smooth purée and return it back on a low heat.  I like to keep it sort of chunky as it adds a beautiful rustic texture. 
8. In the meantime Slice the tofu into bite size triangles or squares. Gently place them into the gravy. Add the cream and keep aside a couple of spoonful to swirl around in the end. Mix everyone gently until combined. 
9. Using the palm of your hands crush the Kasuri Methi and sprinkle it along with some Garam Masala. Gently stir everything once again. 
10. Remove from the heat and onto a serving pan. Add the remaining butter, swirl around some cream a tiny bit of Kasuri Methi and the dish is now ready to be served.

This pairs well with any Indian flat bread like Roti, Naan, Garlic Naan, or can also be eaten along with steamed Basmati rice spiced up with cumin seeds.