Chicken Tikka Masala...Celebrating National Curry Week!!

Chicken Tikka Masala…It's National Curry week in Britain this week and it is but natural that Butter Chicken for this Delhi girl will change to Chicken Tikka Masala ‘cause “When in Rome, do as the Romans do”, right? J...a couple of differences between the original Butter Chicken (although there are a million different versions of Butter Chicken floating around, each one claiming to be authentic) and the Brit version of it – mustard oil is skipped  and onions are added (and also added is an extra dose of sugar and cream!!) The one thing I refuse to do is use chicken breast for this – my conscience didn’t allow me to use chicken breast in a curry!! So here goes, my version of the Chicken Tikka Masala…

Chicken Tikka Masala

• Chicken Thighs Fillets, boneless and skinless, 500  gms/ about 6-7

First Marination:

• Juice of 1 lemon
• Salt, ½ tsp

Second Marination:

• Fresh Ginger paste, 1 tbsp
• Fresh Garlic paste, 1 tbsp
• Kashmiri Red Chili powder, 1 tbsp (for colour, or use paprika)
• Cumin powder, 1 tsp
• Garam masala powder, 1 tsp
• Tomato paste, 1 tsp (helps with the colour, optional)
• Plain Greek Yogurt, 4 tbsp (or hang normal yogurt/dahi in a cheesecloth for an hour or so to drain out the water and then use)
• Oil, 1 tsp

For the sauce:

• Onions, finely chopped, 1 small
• Tomatoes, finely chopped, 400 gms/ about 4-5 medium size
• Tomato paste, 1 tbsp (you can substitute with 2 tbsp of packaged tomato puree or even some tomato ketchup. If using ketchup, go easy on the sugar or may just have to skip the sugar later)
• Green cardamom, 2-3
• Black Cardamom, 1(optional but gives a nice smoky taste)
• Cloves, 3-4
• Cinnamon, 1” stick
• Fresh Ginger paste, 1 tbsp
• Fresh Garlic paste, 1 tbsp
• Water, 1 cup/250ml + ½ cup or more/less as needed
• Ghee/Butter, 2 tbsp + 1 tbsp
• Kashmiri Red Chili powder, 1 tbsp (for colour or use paprika)
• Green chilies, split into two, 1-2 (remove seeds and membrane if you want)
• Red Chili powder, ½ tsp or to taste (for heat)
• Sugar or Honey, ½ - 1 tsp or to taste ( depends on how tart the tomatoes are)
• Salt, to taste
• Garam masala powder, ½ tsp
• Kasoori methi/Dried fenugreek leaves, 1 tsp (dry roast in a pan or microwave for about 20 seconds and crush between your palms into a fine powder)
• Single Cream, 3-4 tbsp
• Lemon juice, if needed
• Fresh coriander and/or fresh green chilies to garnish (optional)

Instructions:

Slash the chicken thighs at an angle 3-4 times to ensure the marinade will seep in. Put the chicken in a non reactive bowl and add lemon juice and salt. Mix well and leave to marinate for about half an hour.

Whip all the ingredients mentioned under the second marinade list in a small bowl. Add to the chicken, stir well to coat, cover and leave to marinate in the refrigerator overnight or for at least 4-5 hours. Bring the chicken to room temperature before cooking.

Grind the cinnamon, cloves and cardamom seeds to a smooth fine powder using a pestle and mortar or a spice/coffee grinder. (If you don’t have either, you can add the whole spices while cooking the onions and fish them out before blending the sauce)

Heat 2 tbsp ghee in a large non stick pan over medium low heat. If using whole spices, add now and let them crackle in the oil for about 10 seconds. Add the ginger and garlic pastes and fry till fragrant.

Add the onions and fry until soft and starting to turn golden brown. Add in the tomatoes, tomato paste and the ground cardamom, clove and cinnamon powder.

Mix well and cook down the tomatoes till the release oil on the sides of the pan, about 15-20 minutes. Keep stirring and cook for a further 10 minutes or so till the colour of the tomatoes darkens a little more.

Add in 1 cup of water, increase the heat to high and bring to a boil. Switch off the heat and let the sauce cool a bit. If you have used whole spices, fish them out of the sauce now.

Using am immersion blender or food processor, puree the sauce until smooth and then pass through a fine mesh sieve to remove any seeds or skin that may have remained. Discard the solids and set the liquid aside. 

Meanwhile, heat your grill/broiler to the highest setting or heat the oven to 240 C. Place the chicken on a foil lined baking sheet and place the tray on the topmost level in the oven. Cook for about 4–5 minutes on each side, until nicely charred at the edges. Remove from the oven and let the chicken rest for about 5 minutes before cutting into bite sized chunks. The chicken will still be pink inside – it will be cooked in the curry later.

Heat the remaining 1 tbsp ghee/butter on low heat. Add in the Kashmiri red chili powder and green chilies. Sauté on low heat for about 8-10 seconds – adding Kashmiri red chili powder at this stage in oil gives a deeper colour to the dish but don’t allow it to burn.

Add the pureed sauce back into the pan with about ½ cup of water, bring to a boil on high heat and then allow to simmer for 4–5 minutes.

Check for seasonings and add salt, sugar, and red chili powder (and more Kashmiri red chili powder if needed to get the colour you want).

Add in the chicken chunks, half of the cream, fenugreek leaves, garam masala powder and simmer stirring often for 4-5 minutes or until the chicken is completely cooked and the sauce consistency is to your liking.

Stir in the remaining cream. Taste and adjust the balance if needed by adding more salt, sugar, lemon juice or cream. 

Garnish with chopped coriander and/or fresh green chilies and serve hot with naan or paranthas.

Notes:

• The amount of Kashmiri Red Chili powder you need to use will depend on the tomatoes and the final colour of the dish you are looking for. Please do adjust to your liking.

Chinese 5 Spice Beef stir fry with Soy and Ginger...dump and crop!!

Chinese 5 Spice Beef stir fry with Soy and Ginger…let’s face it, there is only so much steak and potatoes I can have before the craving for a curry starts…something that I could top my rice with, dump into a bowl and dig in without having to worry about sides and salads and plating and knives and forks…

Chinese 5 Spice Beef stir fry with Soy and Ginger

Ingredients:

• Beef Steak, cut into strips against the grain, 500 gms

For the marinade:

• Dark Soy Sauce, 1 tsp
• Shaoxing Rice Wine/Chinese Rice Wine, 1 tsp
• Honey, 1 tsp
• Chinese 5 Spice Powder, ¾ tsp
• Red Chili flakes, 1 tsp
• Corn starch/Corn flour, 1 tsp
• Baking Soda, a pinch
• Sesame Oil, 1 tsp

For the sauce:

• Dark Soy Sauce, 4 tbsp
• Shaoxing Rice Wine/Chinese Rice Wine, 2 tbsp
• Honey, 1 tsp
• Corn starch/Corn flour, 1 tsp
• Chicken Stock or water, ¼ cup

For the Stir-fry:

• Fresh Ginger, cut into matchsticks, about an inch long piece
• Fresh Ginger, grated, 1 tsp
• Garlic cloves, finely chopped, 1-2 cloves
• Fresh Green chilies, finely chopped, 1-2
• Spring Onions/Scallions, cut into ½” pieces, white and green parts separate
• Oil, 2 tbsp + 1 tbsp
• Coriander leaves, a handful

Instructions:

Whisk together all the marinade ingredients in a large flat dish. Add the beef to the marinade and mix well to coat. Set aside for 20-30 minutes.

Combine all the sauce ingredients in a small bowl.Whisk well and keep aside. 

Heat 1 tbsb oil in a wok or a large pan. Once the oil is smoking hot, fry the marinated beef in batches, spreading it out in a single layer. Cook undisturbed for about a minute till lightly browned on one side. Once done, toss and cook the other side as well till lightly browned. Transfer to a bowl and keep aside. Heat another tablespoon of oil and cook the remaining beef (normally two batches and 2 tbsp oil should suffice – remember to use the largest pan you have)

Once all the beef is cooked, add the julienned ginger to the pan and cook for about a minute or so till it slightly crisps up. Transfer to the cooked beef bowl.

Wipe out the pan; add the remaining 1 tbsp oil. Once the oil is hot add the white portion of the scallions, garlic, chilies, ginger and cook, stirring, until fragrant.

Add the beef and fried ginger juliennes back to the pan.

Stir the sauce combined earlier and add it to the pan. Cook, stirring and tossing constantly for a couple of minutes till the sauce thickens up to a coating consistency.

Add in the green portion of scallions. Taste the sauce for seasoning and adjust.

Switch off the heat Serve immediately with steamed rice topped with coriander leaves.

Healthier Creamy Chicken Salad...all about compromises!!

Healthier Creamy Chicken Salad…or the compromise salad...enough yogurt to make me feel good, enough mayo to not make him feel too deprived!! J

Healthier Creamy Chicken Salad

Ingredients:

• Poached/boiled boneless chicken breast (I add salt, black peppercorns, grated ginger while poaching), shredded or cubed (cubed looks prettier!)
• Vegetables of your choice, diced, I use – raw: red pepper, yellow pepper, celery, cucumber; sautéed: onions, mushrooms
• Salad leaves of your choice

Dressing:

(Specifying measurements to give an idea of proportion, adjust to taste and/or qty needed accordingly)

• Greek Yogurt, 3 tbsp (or plain yogurt hung in a muslin cloth for a couple of hours to drain out most of the water, just ensure it is not too sour)
• Mayonnaise, 1 tbsp
• Honey, 1 tsp
• Dijon Mustard, 1 tsp
• White Wine Vinegar, 1 tsp (or use lemon juice)
• Red Chili Flakes, ¼ tsp (optional)
• Black pepper powder, to taste
• Salt, to taste

Instructions:

In a bowl, whisk together the yogurt, mayo, honey, mustard, vinegar, chili flakes, salt and black pepper.

Add in the vegetables, shredded chicken and mix well

Cover and refrigerate for about an hour. Serve over salad greens

Options:

• Add grapes or raisins or dried cranberries.

•  Top it up with some almond flakes. 

Sweet Corn Thoran/ Sweet Corn Stir Fried With Coconut...old wine, new bottle!!

Sweet Corn Thoran (Sweet Corn Stir Fried With Coconut)...I realized this one needed an updated picture and a separate post of its own…and since we were kind of going through a Kerala vibe here, this was the right time to transfer to a new post…something the traditionalists would cringe at being called a “thoran”, but it works…you may decide to call it a salad and have it like a salad (like I do!!) but trust me, it works!! J

Sweet Corn Thoran (Sweet Corn stir fried with Coconut)

Ingredients:

• Sweet Corn Kernels, about 1 cup (fresh tastes better but frozen also works. If using frozen corn, thaw first.)
• Urad dal/ Split black gram lentils/White lentils, ½ tsp (optional)
• Fresh Ginger, roughly pounded into a paste, ½ tsp
• Fresh Green chilli, seeds and membrane removed, finely chopped, 1
• Curry leaves, 4-5
• Salt, to taste
• Fresh Coconut, grated or shredded, 2 tbsp (if using frozen, thaw first)
• Sesame seeds, 1-2 tsp
• Water, couple of tablespoons
• Oil, 1-2 tsp

Instructions:

In a pan/skillet/kadhai, toast the sesame seeds till they just begin to change colour. Remove from the pan and keep aside.

In the same pan, heat the oil and add mustard seeds. When the mustard seeds start spluttering, add in the dal.

Once the dal starts changing colour, add in the green chillies, ginger and curry leaves. Sauté for about 10 seconds.

Add the corn and salt. Sauté for about a minute

Sprinkle in the water and cover to let the corn cook in the steam for 3-4 minutes.

Add in the coconut, mix well and cover. Let the coconut cook with corn for a couple of minutes.

Switch off the heat once the corn is cooked. Toss in the toasted sesame seeds and dig in!!

Kozhi Thoran/Chicken Thoran (Chicken stir fried with grated coconut)...pet names!!

Kozhi Thoran/Chicken Thoran (Chicken stir fried with grated coconut)...also known as “houseboat chicken” in our home J…this was part of the dinner feast that we were served during our stay on a houseboat in Alleppey on our way to Kumarakom back in 2010…but this one stuck in my head as until then the word “thoran” was somehow only associated with veggies cooked this way…the cook was generous enough to share the recipe and over the years it got its own pet name!! J

Kozhi Thoran/Chicken Thoran (Chicken stir fried with grated coconut)

Ingredients:

• Chicken, skinless and boneless thigh, cut into small bite size pieces, 500gms
• Shallots, roughly diced, about 50, 1 ½ cups + 1 ½ cups (I normally don’t have shallots at home, so I use an equal mix of Red onion and Brown onion)
• Mustard seeds, 1 tsp
• Whole dried red chili, 1-2
• Fresh Green chilies, 1-2
• Ginger, 1 inch piece
• Garlic, 5-6 cloves
• Curry leaves, about 10-12
• Salt, to taste
• Oil, 2 tbsp + 1 tbsp (traditionally coconut oil is used)

For the marinade:

• Coriander powder, 1 tsp
• Turmeric, ¼ tsp
• Red chili powder, 1 tsp (for heat, use according to your liking)
• Kashmiri red chili powder, ½ tsp (for colour)
• Kerala Style Garam Masala, ½ tsp (Preferably use Kerala style Garam Masala or use about  ¼ tsp of any Garam Masala you have on hand, recipe for Kerala style Garam Masala is in the notes section below)

For the Coconut mix:

• Coconut, fresh or frozen (thawed), finely grated/shredded, about ¾ cup to 1 cup
• Curry leaves, about 5-6
• Black Pepper powder, 1 tsp
• Coriander Powder, 1 tsp
• Kashmiri Red chili powder, ½ tsp

Instructions:

Rub the chicken with coriander powder, turmeric,  red chili powder, kashmiri red chili powder and garam masala and leave to marinate for a couple of hours to overnight in the refrigerator. (Traditionally chicken is not marinated for this recipe, but I almost always marinate the chicken – since chicken cooks quickly and marinating first improves the flavors). 

Bring the chicken back to room temperature before cooking.

In a mortar and pestle coarsely pound the ginger, garlic and green chilies together (or a couple of pulses in the food processor)

In a pan/skillet/kadhai, toast the coconut till it is just beginning to change colour to pale brown (again, traditionally coconut is not toasted first but we like it better toasted first). 

Remove the coconut from heat and mix in the curry leaves, black pepper, coriander powder and kashmiri red chili powder. Mix everything well and keep aside.

In the same pan, heat 2 tbsp oil and add mustard seeds. When the mustard seeds start spluttering, add in 1 ½ cup of shallots/onions.

Fry the shallots till they turn golden brown.

Add in the curry leaves, whole red chilies, ginger, garlic and green chilies. Stir and sauté for a minute.

Add in the balance 1 ½ cups of onions and sauté till onions start to turn golden on the edges.

Add in the marinated chicken and toss well on high heat for a couple of minutes.

Lower the heat, cover the pan and let the chicken cook in its own juices for about 15 minutes.

Remove the cover, stir in the coconut mix and salt. Cover again for about 5-7 minutes.

Remove the lid, add the remaining 1 tbsp oil and toss the chicken well. 

Sauté and stir the chicken till all the water evaporates and oil starts shimmering on the sides of the pan – about 5-10 minutes.

Serve hot with paranthas or ghee rice.

Notes:

• Don’t let the amount of chilies used scare you too much!! The coconut balances it all out  but if you are not convinced – for the spices start with half the quantity and add more  later,  remove the seeds and membranes from green chilies

• Kerala Style Garam Masala

Ingredients:

• Fennel seeds, 1 tsp
• Cloves, 4-5
• Green Cardamom, 2-3
• Cinnamon, about an inch long piece
• Star Anise, ½

Instructions:

Lightly dry roast all the spices on low heat, cool and then grind to a fine powder. 

Use as required and store the balance in an airtight container.

Thengai Sadam (Toasted Coconut rice)...home alone!!

Thengai Sadam (Toasted Coconut rice)…one of my favourite go to meals when home alone is to add different tempering to rice (there is always, always cooked rice at home)…this one has completely different flavor than the other Coconut Rice on the blog…dump in a bowl, grab a book, and dig in J

Thengai Sadam (Toasted Coconut rice)

Ingredients:

• Cooked Rice, about 2 cups
• Coconut, fresh or frozen (thawed), finely grated/shredded, about ½ cup

For tempering:

• Black Mustard seeds, ½ tsp
• Urad dal/ Split black gram lentils OR Chana dal/ Split Bengal gram OR Both, 1 tsp
• Dried Whole Red Chilies, 1-2
• Green Chilies, slit, 1-2
• Ginger, finely chopped, about 1 tsp
• Curry leaves, a few
• Hing/Asafoetida, a big pinch (optional)
• Peanuts OR Cashews OR Both, 2-3 tbsp
• Salt, to taste
• Oil, 1 tbsp

Instructions:

In a pan/skillet/kadhai, toast the coconut till it just begins to change colour. Remove and add to the rice with salt. Mix everything well and keep aside.

In the same pan, heat the oil and add mustard seeds. When the mustard seeds start spluttering, add in the dals.

Once the dals start changing colour, add in the green chilies, ginger, curry leaves, hing, peanuts, cashews and dried red chilies.

Stir well and fry everything on low heat till the peanuts and cashews turn golden brown.

Add in the rice mix to the pan. Stir well but gently to allow the tempering to mix well with the rice.

Switch off the heat once the rice is all warmed up.

Tuck in!!

Notes:

• Traditionally coriander leaves are never added. I add them when I eat this rice on its own and omit when serving with a curry.

• Also, when serving with a curry, I reduce the amount of coconut to about ¼ cup.

• You can toast the coconut along with the tempering after the nuts turn golden and then add the rice. I find the flavor is better when coconut is toasted earlier and mixed with the rice first (plus the fact that I can toast the coconut in a big batch for a few things in one go)

• I also add onions to this at times (finely chopped and fried till it starts going soft with the tempering). I like the texture even though it’s never ever used traditionally.

• If not serving immediately, I prefer to also fry cashews/peanuts separately and keep aside. Top the rice with nuts only when serving or else they tend to go soft and lose that crunch factor. 

Parrippu Payasam (Mung dal pudding cooked with Jaggery and Coconut milk)...celebrating Onam!!

Parrippu Payasam (Mung dal pudding cooked with Jaggery and Coconut milk)...past week my Facebook feed was flooded with Onam Sadya spread and I could not help but make something as well to celebrate this harvest festival from the state of Kerala...and don't wait till Onam to make this!! J

Parrippu Payasam (Mung dal pudding cooked with Jaggery and Coconut milk)

 (Recipe adapted from Annie Alexander)

Ingredients:

• Cherupayar Parrippu/ Dhuli Mung dal/Yellow Split Mung lentils,  ½ cup or about 100 gms
• Jaggery, grated/shaved, ¾ cup or about 125gms-130gms ( or according to taste/ the quality of jaggery)
• Water, 1 ½ cups  to cook the lentils + ½ cup to melt the jaggery
• Coconut milk, thin, 2 tbsp coconut milk powder mixed with ½ cup lukewarm water ( refer to notes  below)
• Coconut milk, thick, 4 tbsp coconut milk powder mixed with ½ cup lukewarm water
• Cardamom powder, ¼  tsp
• Dry Ginger Powder, a small pinch
• Cumin powder, a small pinch (I skipped)
• Salt, a small pinch
• Cashews, a handful
• Raisins, a handful, I skipped (I skipped)
• Coconut slivers, a handful (I skipped)
• Ghee, 1 tsp + 1 tsp

Instructions:

Heat a large non stick heavy bottom skillet on medium low heat. Dry roast the dal in a pan over medium heat, stirring continuously till it changes colour to golden to medium of the brown – some of the mung will be darker than the others and that is ok as long as they don’t burn!! The roasted dal will smell nutty. Don’t try and multitask while roasting the dal...it can go from that perfect golden to burnt in the blink of an eye.

Before and After Roasting

Switch off the heat and spread the dal out on a plate or a bowl. Let it cool down and then wash the dal till water runs clear. Drain the water completely.

Use fresh water for cooking and cook the dal with 1 ½ cups of water in a pressure cooker for 2-3 whistles till it turns mushy and can easily be mashed into a paste.

Meanwhile,

• Add ½ cup of hot water to the shaved jaggery. Stir well till the jaggery melts completely. Strain using a muslin cloth or a super fine mesh strainer to remove any impurities. Keep aside. 

• Prepare both kinds of coconut milk. In the thin coconut milk add the cardamom powder, dry ginger powder, cumin powder and salt. 

• Heat a tsp of oil in a skillet and fry the coconut slivers, cashews and raisins to a nice golden brown. Remove with a slotted spoon and keep aside.

Once the dal is cooked, mash it well into a paste with the back of the spatula (I found using a balloon whisk much easier for this and for cooking the payasam further)

Add the strained jaggery water and the remaining 1 tsp ghee to the dal paste, whisk well and cook on low medium heat till it starts to simmer and thickens up.

Add the thin coconut milk, whisk well and let it cook further for another 15-20 minutes stirring continuously, till the mix thickens up again and reduces/evaporates by about a half.

Add the thick coconut milk, whisk well and cook it till the mix comes to a simmer again.

Serve hot, warm or chilled garnished with the fried cashews, coconut slivers and raisins fried earlier.

Do remember that the payasam will thicken up more and go slightly darker as it cools.

Notes:

• Traditionally coconut milk extracted from fresh coconut is added in two to three stages. But with the arrival of instant constant powder, the chances of coconut milk splitting while cooking is next to nil, it reduces the effort and time considerably without comprising too much on the taste. Thin milk to cook and thick added at last stage to ensure the sweetness and flavor is retained in the pudding. Needless to say using If using canned coconut milk: Shake the can well. Mix equal quantity of water with canned coconut milk for thin and use as is for thick coconut milk. 

• Typically dal to jaggery ratio is 1:2 (by volume). But I have made this payasam thrice now and ½ cup: ¾ cup works well for us for the jaggery I have. 

• To cook the dal – if using pressure cooker, 1: 3 ratio of dal to water; if using an open pan, 1:5 ratio.

• The mung dal family...

Posto diye Palong Shaak Bhaja (Stir Fried Spinach with White Poppy seeds)…green,green, gone!!

Posto diye Palong Shaak Bhaja (Stir Fried Spinach with White Poppy seeds)…simple, easy, different…an ingredient list that is not a mile long…next to no prep required…the “eat your greens” box checked…really, what more could you ask for?? And Oh yes – delicious too!! J

Posto diye Palong Shaak Bhaja (Stir Fried Spinach with White Poppy seeds)

Ingredients:

• Spinach leaves, washed and tough stems discarded, roughly chopped and water completely drained out, 400gms (this dish doesn’t work with frozen spinach, only fresh leaves would do. I use pre-washed baby spinach leaves – less cleaning up to do)
• Raw peanuts, a handful or Bori/Dal Vadi/ Dried Lentil Dumplings, a handful (optional)
• Garlic, finely chopped/sliced, 3-4 cloves (or more)
• Whole Green Chilies OR Whole Dried Red Chilies, 2-3
• Kalo Jeera/ Kalonji/Nigella seeds OR Panch Phoron/Bengali 5 spice (recipe here), ½ tsp 
• Posto/Khus Khus/ White Poppy Seeds, 4 tbsp (I roughly use about a tablespoon for every 100gms of spinach – you can use less or more)
• Red chilli powder, to taste (I normally skip)
• Salt, to taste (be careful with the salt because spinach is salty by itself)
• Sugar, ¼ to ½ tsp (or to taste or skip it – refer to notes)
• Oil, 1-2 tbsp (preferably mustard oil)

  

Instructions:

Heat the oil in a large pan/wok/skillet. Fry the peanuts(or bori) till they change colour to light golden brown. Remove with a slotted spoon and keep aside.

In the same pan, on low heat, add in the nigella seeds (or panch phoron) followed by chilies and garlic.

Fry for about 15-20 seconds and then add posto (refer to notes), sugar and salt. Stir for a minute or so.

Add in the spinach leaves. Toss and mix well to ensure the spinach gets coated with the oil in the pan.

Cover and cook for 5-7 minutes without adding any additional water.

Uncover and cook till all the water released by the spinach has nearly dried out.

Garnish with fried peanuts and serve with steamed rice and dal.

Notes:

• You can either add posto right in the beginning as above or right in the end. We like it better when it gets nicely fried when added in the beginning as above but if you want to add it later -  EITHER sprinkle posto when spinach is nearly done, mix well  and then cook for about 2-3 minutes OR soak posto for about an hour in warm water. Drain using a tea strainer and then mix well with spinach once you switch off the heat.  Each method would taste slightly different – try all and see which one you prefer. J

• Though not done traditionally, I like to add onion to this. It adds a subtle hint of sweetness and without adding the sugar. Skip nigella seeds and add a finely sliced onion instead. Add posto and proceed as above once the onion starts to caramelize.

• Traditionally, fresh green chilies are used with nigella seeds and dried red chilies with panch phoron.

• Skip peanuts and bori and add cubed and seasoned fried eggplant a couple of minutes before switching off the heat. You can skip the posto as well if adding eggplant.

• Same preparation works well with Laal Shaak/Amaranth leaves  and even Kale.

Shada Aloor Dom...the yin and the yang!!

Shada Aloor Dom/ Bengali White Dum Aloo…it is the lesser known sibling of the world famous Aloor Dom…completely overshadowed by the big brother…robust and spicy versus mellow and sweet…the yin and the yang…only those who have tried it know its real value…Go on then, give it a try, won’t you? J

Shada Aloor Dom/ Bengali White Dum Aloo (Potatoes cooked with coconut and poppy seed paste)

Ingredients:

• Baby Potatoes, 250gms, about 8-10
• Coconut, grated, fresh or use frozen but thaw it first, 3 tbsp
• Posto/ Khus Khus/ White Poppy seeds, 1 tbsp
• Plain Yogurt/Dahi, 3 tbsp (ensure it is not too sour)
• Fresh Ginger Paste, 1 tbsp
• Fresh Green Chilli paste, ½ tsp
• Whole Dried Red Chilies, 1-2
• Green Cardamom, 1-2
• Cloves, 2-3
• Cinnamon stick, ½” long
• Bay leaf, 1
• Roasted Cumin Powder, ½ tsp + ¼ tsp
• Salt, to taste
• Sugar, ½ tsp – 1 tsp (according to taste)
• Water, ¾ to 1 cup (or as needed)
• Oil, 1 tsp if using the oven or air fryer or 1 tbsp if sautéing on the stove + 1-2 tbsp (or more J and no mustard oil for this one)
• Ghee, 1 tsp

Instructions:

Soak posto and coconut in about ¼ cup of warm water for half an hour. Blend into a smooth paste. Keep aside.

Whip the yogurt with ½ tsp roasted cumin powder. Keep aside. (Must be at room temperature to ensure it doesn’t split during cooking)

Wash and scrub clean the potatoes. Par boil with skin on in with well salted water – the potatoes should still be firm.

Peel and prick each potato a few times using a toothpick. (I sometimes keep the skin on in this recipe but typically only peeled potatoes are used)

If using the air fryer – add 1 tsp oil to coat the potatoes. Preheat the fryer at 200C for 10 minutes and then bake for 10-12 minutes till the outer layer crisps ups. Toss once or twice in between.

If using the oven – add 1 tsp oil to coat the potatoes. Preheat the oven at 220C for 15 minutes and then bake for 20-25 minutes till the outer layer crisps ups. Toss once or twice in between

For stove top method – Heat 1 tbsp oil in a heavy bottom pan (with lid). Once the oil is hot, add in the potatoes and toss around till the outer layer goes crispy and bits of gold appear. Remove the potatoes from the pan using a slotted spoon and keep aside.

Heat 1-2 tbsp oil in the same pan.

Add in the whole dried red chilies and fry for about 5 seconds. Remove the chilies and keep aside (to be added back later – added initially to flavor the oil and removed so that they don’t split and bleed colour into the gravy).

Add bay leaf followed by green cardamoms, cloves and cinnamon.

Once the spices start to sizzle, add in the coconut and poppy seed paste made earlier. Fry the paste on low heat, till the oil separates – the paste would have changed colour to a very pale golden and come together.

Add in the green chilli paste and ginger paste, mix well and fry for another minute.

Remove the pan from heat and add in the whipped yogurt, stir and mix well. Let it cook with the coconut poppy paste for about a minute or so. (all cooking on low heat or else the yogurt may split)

Add in the water, mix well and simmer till the gravy reduces by about half and oil starts floating on top.

Add in the potatoes, sugar and salt (take into account that potatoes have already been boiled in salted water)

Cover the pan and simmer till the potatoes are done and the consistency of the gravy is to your liking – about 10 minutes.

Remove cover and switch off the heat. Add in the ghee, remaining ¼ tsp roasted cumin powder and the fried red chilies kept aside earlier.

Stir, cover and let rest for 5-10 minutes.

Goes best with Luchis but great with Paranthas as well.

Aloor Dom/ Bengali Dum Aloo...one in a million!!

Aloor Dom/ Bengali Dum Aloo...the quintessential Bengali vegetarian recipe that everyone is aware of and has a version of…besides the million Dum Aloo recipes pan-India (you have seen one of mine here), there are a million recipes/variations that are done in Bengal alone for this dish – the one below, with only tomato, with only curd, with only dry spices etc etc (you have seen one of mine here)…served for breakfast or lunch or snacks or dinner…you can’t go wrong with this one...ever.J

Aloor Dom/ Bengali Dum Aloo (Potatoes cooked in spicy tomato gravy)

Ingredients:

• Baby Potatoes, 500gms, about 18-20
• Fresh Onion Paste, Blend an onion with a little water in a blender, 1 medium size onion, about 3 tbsp paste
• Fresh Tomato Puree, Blend a tomato in a blender with skin and seeds, 1 large tomato, about 7 tbsp paste
• Fresh Ginger Paste, 1 tbsp
• Green Chilies, slit, 2-3
• Hing/Asafoetida, ¼ tsp
• Green Cardamom, 2-3
• Cloves, 4-5
• Cinnamon stick, 1” long
• Bay leaves, 1-2
• Coriander powder, 1 tsp
• Cumin Powder, 1 tsp
• Kashmiri Red Chili Powder, ¼ tsp + ½ tsp to 1 tsp
• Turmeric powder, ¼ tsp + ¼ tsp
• Salt, to taste
• Sugar, ½ tsp – 1 tsp (according to taste)
• Plain Yogurt/Curd, 1 tbsp (optional)
• Water, ½ cup if making dry, ¾ to 1 cup with gravy (or as needed)
• Oil, 1 tsp if using oven or air fryer or 1 tbsp if sautéing on the stove + 2-3 tbsp ( for the right to call it Bengali Aloor Dom, use mustard oil or else use oil of your choice J)
• Ghee, 1 tsp (optional)
• Bengali Bhaja Moshla, ½ tsp + ¼ tsp (recipe here)
• Fresh Coriander leaves, chopped, a handful

Instructions:

Wash and scrub clean the potatoes. Par boil with skin on in with well salted water – the potatoes should still be firm.

Peel and prick each potato a few times using a toothpick.

Coat the peeled potatoes with a little salt, ¼ tsp turmeric and ¼ tsp Kashmiri red chili powder.

For air fryer – add 1 tsp oil while coating with spices. Preheat the fryer at 200C for 10 minutes and then bake for 10-12 minutes till the outer layer crisps ups. Toss once or twice in between.

For oven – add 1 tsp oil while coating with spices. Preheat the oven at 220C for 15 minutes and then bake for 20-25 minutes till the outer layer crisps ups. Toss once or twice in between

For stove top method – Heat 1 tbsp oil in a heavy bottom pan (with lid).Once the oil is hot, add in the potatoes and toss around till the outer layer goes crispy and bits of gold appear. Remove the potatoes from the pan using a slotted spoon and keep aside.

Heat 2-3 tbsp oil in the same pan.

Once the oil is hot, lower the heat. Add in the asafoetida followed by bay leaves, green cardamoms, cloves and cinnamon.

Add in the onion paste and cook till it changes colour to pinkish brown.

Increase the heat to medium high; add in the tomato puree and sauté for a couple of minutes.

Add in the ginger paste, coriander powder, cumin powder, ½ tsp bhaja moshla, remaining ¼ tsp turmeric powder and 1 tsp kashmiri chili powder. Mix well and sauté for about 10 minutes.

Add the yogurt, if using and cook till oil separates.

Add the slit green chilies and potatoes. Mix well so that the masala coats the potatoes well and sauté for a couple of minutes.

Add in the water, sugar and salt (take into account that potatoes have already been boiled in salted water)

Once the water comes to a boil, cover the pan and simmer till the potatoes are done – about 5 to 7 minutes.

Remove cover and switch off the heat (Increase the heat to high to dry out almost all the water from the masala paste if you want the drier version like mine)

Add in coriander leaves, ghee and remaining ¼ tsp bhaja moshla (and more green chilies if you want). Stir, cover and let rest for 5-10 minutes.

Goes best with Luchis but great with Paranthas as well.