Category Archives: Curry

Kantola & Pumpkin Curry

Kantola & Pumpkin Curry

  • Servings: 2
  • Difficulty: easy
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Kantola & Pumpkin Curry

 

 

 

 

 

 

My love affair with kantola continues as I try to make the most of this elusive vegetable which is nearing the end of its season for this year.

Today’s recipe is another experiment from my kooky kitchen. I wanted to try out kantola paired with another vegetable in a curry (as opposed to a dry version).

Pumpkin came to mind because of its contrasting texture and taste.

The sauce is yoghurt based to give a bit of tarty kick.

I have also thrown in some tomato for good measure to boost the nutritional value of the dish.

opposites attract and, in this case, they make a very delicious pair

Will go equally well with any type of bread or rice. Serve some sliced onions doused in lime juice on the side.

Ingredients

250 Grams kantola

150 Grams pumpkin

2 Large tomato

Head of one large garlic

Small bunch fresh coriander

1/2 Cup tart/strong/sour yoghurt

1 Tablespoon cumin powder

1 Tablespoon coriander powder

1 Teaspoon turmeric powder

1 Teaspoon garam masala powder

1 Tablespoon minced ginger-green chilli paste

1 Teaspoon carom seeds (ajwain)

1 Teaspoon mustard seeds

1 Teaspoon fennel seeds

1 Tablespoon oil

Salt to taste

Method

  1. Wash and dry the kantola.
  2. Depending on their size, either quarter them or slice them.
  3. Wash and cube the pumpkin. I prefer to leave the skin on but you can peel it if you wish.
  4. Wash and roughly chop the tomato.
  5. Peel and slice the garlic along its length.
  6. Chop, wash and dry the coriander.
  7. Heat the oil in a frying pan.
  8. Once it is hot, lower the heat and throw in the mustard seeds followed by the carom and fennel seeds.
  9. Stir around for 30 seconds.
  10. Add the sliced kantola with salt to taste.
  11. Cover and cook for 5 minutes.
  12. In the meantime, whisk the yoghurt and add all the spices: coriander powder, cumin powder, garam masala powder, turmeric powder and paste of ginger-green chilli. Mix well.
  13. Return to the kantola. Uncover the pan and add the pumpkin, tomato and garlic.
  14. Add the spiced yoghurt mix.
  15. Combine everything together, cover and cook for 30 minutes till the vegetables are soft.
  16. Take off the heat and let the curry rest for about 5 minutes.
  17. Uncover, add the coriander leaves, mix and serve.

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Tinda (Apple Gourd) & Yellow Courgette, The Indian Way

Curry of Apple Gourd & Yellow Courgette

  • Servings: 1-2
  • Difficulty: easy
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Tinda & Yellow Courgette, The Indian Way

 

 

 

 

 

 

 

Tinda is a summer vegetable and one reason I love it is because it is so light and easy on the stomach.

Its numerous health benefits include anti-inflammatory agents which control or prevent heart disease, blood pressure and cancer (prostate in particular); fiber content which aids digestion and carotene which slows down the ageing process.

In this recipe, I have tried to balance colours – green tinda, yellow courgette, red tomato and white onion.

one dish which instantly and deliciously provides you with 4 of your 5-a-day

This will go very well with any type of bread like roti, naan, or even plain sliced. I had mine with some ragi roti. You can also enjoy it with rice.

The following is my own kooky recipe, not a heritage one or family or grandma or any other associations!

Ingredients

4 Tinda

1 Yellow Courgette

2 Onions

2 Tomato

1 Tablespoon paste of ginger and garlic

6-8 Baris* (sun dried lentil dumplings)

1 Teaspoon cumin seeds

1 Teaspoon mustard seeds

1 Tablespoon fennel seeds

1 Teaspoon cumin powder

1 Tablespoon coriander powder

1 Teaspoon turmeric powder

1-2 Teaspoons chilli powder

2-3 Dry red chillies, broken

1 Teaspoon garam masala powder

1/2 Cup yoghurt (tart/sour/strong)

1 Tablespoon oil

Salt to taste

Method

  1. Peel, wash and finely chop the onion.
  2. Wash and dice the tomato.
  3. Wash and chop the tinda in bite size pieces.
  4. Wash and chop the courgette same size as tinda.
  5. Dry roast the baris.
  6. In a small bowl, mix the cumin powder, coriander powder, chilli powder and turmeric powder. Add 1 tablespoon of water to make a paste. Set aside.
  7. Heat the oil in a wok like pan.
  8. When it is hot, lower the heat and add the mustard seeds.
  9. Once they start crackling, add the cumin seeds followed by fennel seeds and broken dried red chilli.
  10. Stir around for 30 seconds.
  11. Next, add the chopped onion and salt to taste.
  12. Mix well, cover and cook for 5 to 7 minutes.
  13. Uncover and throw in the ginger-garlic paste.
  14. Cook – uncovered – for about 3 to 4 minutes.
  15. Add the chopped tomato and paste of coriander, cumin, turmeric and chilli powders.
  16. Stir, cover and cook for 5 minutes.
  17. Whisk the yoghurt and add to the pan.
  18. Cook – uncovered – for 3 to 4 minutes.
  19. Add the chopped tinda and courgette.
  20. Mix everything together, add about half cup of water, baris and garama masala powder.
  21. Cover and cook for about 10 to 15 minutes till the vegetables are tender.
  22. Take the pan off the heat and let it sit for about 5 minutes before serving.

Note:

  1. If your baris are the size of popcorn, 6 to 8 is enough. If they are larger, take 2 to 3 and break them into small pieces before dry roasting.
  2. Make sure that the yoghurt is tangy; this won’t taste as well with mild yoghurt.

Fish Curry, The Kooky Way

Fish Curry, The Kooky Way

  • Servings: 2-3
  • Difficulty: easy
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Fish Curry, The Kooky Way

 

 

 

 

 

 

 

My flatmate friend managed to get us some fish fresh off the trawlers yesterday. The woman who sold the fish to her told her that it is a local variety called Doma. Neither of us have ever heard of it before. To me, it looked like baby trout. A bit of research on the internet tells me that this fish is also known as White Croaker.

I made a simple fish curry which we had with rice.

absolutely delicious, easy on the stomach and very moreish

Some curries are very much in your face, loud and call for attention while others are more sedate, gentle and easy going. Both have their rightful place on the dining table, depending on one’s mood. This recipe belongs to the latter category.

The spice mix used here is homemade. I really can’t think of any ready (pre-packed) substitute for it. You can make a small batch and store it in an air tight jar, it will be good for a few months.

The recipe will work with any type of fish, prawns or squid.

Ingredients for the Spice Mix

1 Tablespoon coriander seeds

1 Tablespoon cumin seeds

1 Tablespoon fennel seeds

1 Teaspoon cardamom seeds

3-4 Cinnamon sticks

1 Teaspoon fenugreek seeds

15-20 Fresh curry leaves

1 Tablespoon turmeric powder

1 Tablespoon chilli powder

Method for the Spice Mix

  1. On a low flame, dry roast the whole spices individually till they emit a nice aroma.
  2. Wash and dry roast the curry leaves till they become crisp.
  3. Once the spices and curry leaves are completely cool, grind them – along with the turmeric and chilli powders – into fine dust.
  4. Store in an airtight jar.

Ingredients for the Fish Curry

500 Grams fish of your choice

2 Large onions

2-3 Fresh green chilli

4 Ripe Tomato

1 Small raw mango

1/2 Cup fresh curry leaves

1 Tablespoon mustard seeds

1 + 1 Teaspoon turmeric powder

1 Tablespoon spice mix

1 Cup coconut milk

1 Tablespoon Oil

A few sprigs of fresh coriander

Method

  1. Wash the pieces of fish and apply 1 teaspoon of turmeric powder and a pinch of salt. Set aside.
  2. Wash and finely slice the onion.
  3. Wash and slice the green chilli.
  4. Wash and chop the tomato.
  5. Wash, peel and finely cube the green mango (discard the stone).
  6. Wash and chop the coriander.
  7. Heat the oil in a pan.
  8. When hot, add the mustard seeds.
  9. When the seeds start spluttering, lower the heat and add the curry leaves.
  10. Stir for about a minute.
  11. Add the sliced chilli and stir for about 30 seconds.
  12. Add the sliced onion, salt and turmeric powder. Mix well, cover and cook for 10 minutes.
  13. Next, add the chopped tomato and diced mango. Cover and cook for about 10 minutes.
  14. Now, add the coconut milk, 1 cup of water and the spice mix. Bring to a rolling boil.
  15. Once the sauce is bubbling, lower the heat and gently slide in the pieces of fish.
  16. Cover and cook for 20 minutes. Do not open in between.
  17. Once cooked, let it sit for 5 minutes.
  18. Garnish with chopped coriander and some more sliced green chilli (optional).
  19. Enjoy hot with rice.

Aubergine, String Beans & Black Chickpea, The Indian Way

Baingan, Chawli Beans Aur Kala Chana

  • Servings: 2-3
  • Difficulty: easy
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Aubergine, String Beans & Black Chickpea, The Indian Way

 

 

 

 

 

 

 

My flatmate friend has just returned from a visit to her parents. Her mother has green fingers and successfully grows plenty of vegetables, fruits and flowers in their garden as well as a large terrace balcony.

This time round, some aubergine were brought back. They were quite unusual looking, pale violet, hefty bulbs.

The original idea was to make baingan bharta with the addition of some black chickpea (kala chana) and, to that end, I had even soaked some of the legume. But when it came to cooking time, I felt that the aubergine were more suited to a curry and so I literally made up the following recipe as I went along, with whatever was found in the cupboard and refrigerator.

the end result was totally yummy and satisfying

Goes very well with, both, rice and bread.

Don’t be put off by the amount of garlic – it makes all the difference to the dish.

Ingredients

1 Cup dry black chickpea (kala chana)*

150 Grams aubergine

250 Grams string beans (chawli beans)

2 Ripe tomato

1 Cup fresh coriander

2 Heads of garlic

2 Tablespoons freshly grated coconut

2 Tablespoons powder of roasted peanut

1-2 Teaspoons paste of ginger and green chilli

1-2 Teaspoons carom seeds

A large pinch of asafoetida

1 Teaspoon turmeric powder

1 Tablespoon coriander powder

1 Tablespoon cumin powder

Salt to taste

1 Tablespoon oil

Method

  1. Soak the black chickpea for 8 hours.
  2. Add a pinch of salt and boil them till tender. You can either do this in a pressure cooker or over the stove.
  3. Drain and keep aside. Reserve the cooking liquor.
  4. Chop and wash the string beans.
  5. Peel and slice the garlic along its length.
  6. Wash and dice the tomato.
  7. Chop and wash the coriander.
  8. Dice the aubergine and leave it covered in water.
  9. Heat the oil in a wok like pan.
  10. When it is hot, lower the heat and add the carom seeds followed by asafoetida.
  11. Stir for 30 seconds.
  12. Add the chopped string beans along with about a cup of the chickpea cooking liquor and salt to taste.
  13. Cover and cook for 5 minutes.
  14. Next, add the aubergine, ginger-green chilli paste, turmeric powder, coriander powder and cumin powder.
  15. Mix well, cover and cook for about 10 minutes.
  16. Uncover and throw in the cooked black chickpea, diced tomato, grated coconut and powdered peanut.
  17. Cover and cook for 5 to 10 minutes till the vegetables are tender.
  18. Stir in the coriander and serve hot.

Note:

  1. You can use canned chickpea if you prefer. You can also substitute chickpea with any other type of dry beans.

Colocasia with Green Pea & Corn, The Indian Way

Arbi Makai Matar

  • Servings: 1-2
  • Difficulty: easy
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Arbi Makai Matar

 

 

 

 

 

 

 

The other day, I was chatting to my friend Meher who told me that she had had one of the yummiest colocasia preparations for lunch, courtesy one of her work colleagues. She didn’t know the recipe except that the tuber was first fried in order to get rid of the stickiness.

This got me thinking about how I have not had colocasia in absolutely ages, probably years.

colocasia is also known as arbi, elephant-ear, taro and dasheen

Since it is a starchy root vegetable, the kooky side in me decided to look up its nutritional information in order to decide whether to cook with it or not.

Was pleasantly surprised to discover that although high in calorie (100 grams has 112 calories, more than potato), the root is very low in fat and protein and “is one of the finest source of dietary fibers“.  It also contains minerals, potassium and vitamins from the B-complex group.

Since the calorie count is high, I decided to team it with a couple of other vegetables to make a balanced meal. I don’t mind the fact that it is sticky so I boiled the root  before adding it to the curry. An alternative would be to saute the boiled slices to get a crust before slipping them in the sauce.

I made up the recipe as I went along and, if I am allowed to boast a little, this is one of my kooky triumphs. You know how sometimes you cook something and its like, “meh”. And other times you make something which turns out so stupendous that you want to share it with everyone and shout from the roof-top… Okay, you get the picture! Oh, and it smells totally divine.

Will go very well with any type of flat bread like roti, naan or even sliced. Can also be eaten with rice.

Ingredients

100 Grams colocasia

50 Grams green pea

50 Grams sweetcorn kernel

2 Tomato

2 Onions

1 Tablespoon paste of ginger and garlic

1 Cup plain yoghurt (sharp/tangy/sour)

1 Teaspoon turmeric powder

1 Teaspoon chilli powder

1 Teaspoon coriander powder

1 Teaspoon cumin powder

1 Tablespoon fennel seeds

3 Dry red chillies

A pinch of asafoetida

Salt to taste

1-2 Teaspoons oil

Method

  1. First, boil the colocasia till it is firm but tender. You can either do this in a pressure cooker or in boiling water.
  2. Once the colocasia is cooked, let it cool down.
  3. Wash, peel and slice it in thick rounds.
  4. Peel, wash and finely chop the onion.
  5. Wash and dice the tomato.
  6. Wash the green pea and sweetcorn kernels.
  7. Whisk the yoghurt and add the turmeric, chilli, coriander and cumin powders to it. Mix well and set aside.
  8. Break the dry chillies into 2-3 pieces each.
  9. Heat the oil in a pan.
  10. Once hot, lower the heat and add fennel seeds, dry chillies and asafoetida.
  11. Stir for about 30 seconds.
  12. Add the chopped onion and salt to taste. Mix, cover and let the onion cook for 5 minutes.
  13. Uncover and add the paste of ginger and garlic.
  14. Stir well and let this cook for 2 to 3 minutes.
  15. Next, add the chopped tomato. Cover and cook for 3 to 4 minutes.
  16. Uncover and add the spiced yoghurt.
  17. Stir everything together and cook for 3 to 4 minutes.
  18. Add about 2 cups of water, increase the heat and bring to boil.
  19. Once the sauce starts boiling, lower the heat and add the sliced colocasia, green pea and sweetcorn kernel.
  20. Cover and cook for about 20 minutes.
  21. Take the pan off the burner and let it sit for 5 minutes before serving.

Purple Yam, Aubergine & Green Pea Curry

Purple Yam, Aubergine & Green Pea Curry

  • Servings: 2
  • Difficulty: easy
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Purple Yam, Aubergine & Green Pea Curry

 

 

 

 

 

 

 

As summer peaks its head from around the corner, it is time to say au revoir to green garlic, fresh turmeric and purple yam.

here is a quick, simple and delicious vegetable curry which is easily adaptable to what’s available or in your kitchen

I made it in under an hour while enjoying The Soul Of Motown. I love Gladys Knight & The Pips’ version of I Heard It Through The Grapevine, what do you think (in at 17:09)?

But I digress…

Coming back to today’s recipe, you can use white or sweet potato instead of yam. Substitute green peas with any other type of fresh beans or even dried beans. As for the aubergine, I used the small black variety but, again, you can use the type which is fresh and/or in season.

Will go well with roti, bread roll or even tortilla.

Ingredients

150 Grams purple yam

150 Grams aubergine

1 Cup Green peas

3-4 cloves Garlic

1 Cup fresh coriander

1 Tablespoon grated coconut (dessicated will also do)

1 Teaspoon carom seeds (ajwain)

1 Teaspoon asafoetida

1 Teaspoon turmeric powder

1 Tablespoon cumin powder

1 Tablespoon coriander powder

1 Tablespoon minced green chillies

1 Tablespoon grated ginger

Salt to taste

1 Tablespoon oil

Method

  1. Peel, wash and cube the purple yam into medium sized pieces.
  2. Wash the green peas.
  3. Wash and cube the aubergine and leave it in water to prevent it from turning black.
  4. Chop and wash the coriander leaves.
  5. Peel the garlic and lightly smash the cloves with the knife.
  6. Heat oil in a wok-like pan.
  7. Once it is hot, lower the heat to minimum and add the carom seeds followed by the asafoetida. Stir for 30 seconds.
  8. Add the smashed garlic cloves and beat them with the back of the spoon (they will break easily).
  9. Stir for a minute.
  10. Add the purple yam, aubergine, green peas along with half cup of water.
  11. Toss in the turmeric, ground coriander, ground cumin, chilli, ginger, coconut, coriander and salt to taste.
  12. Mix well, cover and cook for about 20 minutes.
  13. After 20 minutes, uncover to check whether the vegetables are cooked. If so, take off the stove. If not, cover and cook for 5 t o10 more minutes.
  14. Enjoy hot.

A Curry of Fresh Legumes, Aubergine & Ridge Gourd, The Indian Way

A Curry of Fresh Legumes, Aubergine & Ridge Gourd, The Indian Way

  • Servings: 2-3
  • Difficulty: easy
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A Curry of Fresh Legumes, Aubergine & Ridgegourd, The Indian Way

 

 

 

 

 

 

 

I am always fascinated by the fresh equivalent of dry foods we use on a day to day basis.

Tea Plantation, MunnarFor instance, I saw tea plantations for the first time during my visit to Munnar in Kerala a couple of years back and kept wondering about the stark contrast between the fresh green leaves and their dry powdered equivalent. One of the plantations, the Kanan Devan Hills Plantations Company, has a Tea Museum which demonstrates this very interesting process. Kerala is well known for its spices and I was fortunate enough to also see peppercorns, cardamom and nutmeg in their “fresh” form.

Fresh Kidney BeansIn terms of legumes in their green avatar (technically referred to as immature), I have had sorghum (ponk), peanut, chickpea and kidney bean. I was introduced to immature kidney bean last year. Its outer pod is very light green in colour and the bean itself is pale white with specks of red (as seen in the photo on the left). The bean is large in size and some even sprout in the pod.

Star attractions of today’s recipe are fresh kidney beans, fresh chickpeas, fresh green peas, two varieties of aubergine (green and purple) and ridge gourd (also known as luffa, Chinese okra and Vietnamese gourd).

Not sure why but fresh legumes don’t feel heavy and are easy to digest.

The recipe itself is straightforward and requires very few spices.

healthy, delicious and light on the stomach

If you would like to try this curry and can’t get hold of the immature legumes mentioned here, you can substitute with any other types of legume like fresh broad bean, edamame or lima bean. Ridge gourd is easily available in Asian grocery stores.

This curry goes well with, both, rice and bread (roti, naan, paratha, bread rolls or even hunk of fresh bread).

Ingredients

1/2 Cup shelled fresh kidney beans

1/2 Cup shelled fresh chickpeas

1/2 Cup shelled fresh green peas

1 Green aubergine

1 Purple aubergine

1 Ridgegourd

1/2 Cup fresh coriander

1 Tablespoon coriander powder

1 Tablespoon cumin powder

1 Teaspoon turmeric powder

1-2 Green chillies

Fresh ginger the size of your thumb

1 Tablespoon oil

1 Tablespoon carom seeds

1 Teaspoon asafoetida

Salt to taste

Method

    1. Wash the fresh legume.
    2. Wash and mince the chillies.
    3. Peel, wash and mince the ginger.
    4. Chop and wash the fresh coriander.
    5. Heat the oil in a cooking pot.
    6. When it becomes hot, lower the flame to minimum setting and throw in the carom seeds.
    7. Add the asafoetida, stir for a few seconds and tip in the washed legumes.
    8. Add salt, cumin powder, coriander powder, turmeric powder, minced chillies and minced ginger along with about 2 cups of water.
    9. Mix well, cover and let the legumes cook for about 10 minutes.
    10. While they are cooking, wash and dice the aubergine.
    11. Scrape, wash and chop the ridge gourd.
    12. After 10 minutes, add the chopped aubergine and ridge gourd.
    13. Stir, cover and cook for about 15 minutes till the vegetables are tender and legumes fully cooked.
    14. Garnish with fresh coriander and serve.

Note:

  1. If you are a garlic fan, you can add a couple of cloves of freshly grated garlic just before serving.

Recipe & Template for Simple Indian Chicken Curry

Indian Chicken Curry, The Kooky Way

  • Servings: 3-4
  • Difficulty: easy
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Recipe & Template for Simple Indian Chicken Curry

 

 

 

 

 

 

 

First off, a special shout out to the very considerate and helpful team at WordPress for launching a new recipe plugin which lets readers print recipes while providing a ready reckoner in terms of the number of servings, time it would take to cook a particular dish and the level of difficulty.  Well done and thank you!

Coming to today’s chicken curry, it is very simple and straightforward and does not require any fancy or special ingredients. If you have the essentials like onions, tomato, ginger, garlic and spices in your kitchen, you are good to go.

In fact, to make it even simpler for you, my dear kooky readers, I am providing the following template which shows how you can substitute and/or improvise to cook an uncomplicated yet  exquisite chicken curry.

sometimes, the simple route is the best route and that is the case with this recipe

In This Recipe Substitute Options
Chicken pieces on the bone Boneless chicken
Onions, finely chopped Onions, sliced OR onion paste
Homemade ginger & garlic paste Grated ginger & grated garlic OR ginger & garlic paste from a jar
Fresh tomatoes pureed Fresh tomatoes chopped OR tomato puree from a can or a tube OR a can of plum tomatoes
Whole green cardamom, cinnamon, clove, black pepper and bay leaf Flavours the oil but if you don’t have these you can forget about them
Homemade powdered garam masala Shop bought powdered garam masala OR a mixture of ground cumin, coriander and black pepper
Cooked on low heat for 2.5 hours Cook in a pressure cooker OR slow cooker/crock-pot

In my opinion, the only ingredient that you cannot substitute – and really adds to the flavour of the final dish – is fresh coriander. But again, if you don’t like or don’t have just ignore.

You can also use this recipe and template for lamb, mutton, pork or beef.

Goes very well with plain rice, roti, naan or bread.

Ingredients

1.5 Kilo chicken pieces on the bone

500 Grams onion

250 Grams tomato

150 Grams fresh ginger

150 Grams garlic

2-3 Fresh green or red chilli

1 Tablespoon turmeric powder

1 Tablespoon chilli powder

2-3 Bay leaves

5-6 Green or black cardamom

7-8 Cloves

10-12 Black peppercorns

2-3 Stick cinnamon

1 Tablespoon garama masala powder

1 Tablespoon kitchen king masala (optional)

1 Tablespoon kasoori methi/dried fenugreek (optional)

1 Tablespoon oil

Salt to taste

Method

  1. Peel, wash and finely chop the onion.
  2. Make the ginger & garlic paste. Peel the garlic. Peel, wash and chop the ginger. Throw both in a food processor with some water and blend till you get paste-like consistency.
  3. Wash and puree the tomato.
  4. Wash and slice the chilli.
  5. Clean, chop and wash the fresh coriander.
  6. Wash or wipe the chicken pieces.
  7. Heat the oil in a deep pot which has tight fitting lid.
  8. Add the bay leaves, cardamom, clove, peppercorn and cinnamon. Stir for about 15-20 seconds.
  9. Next, add the copped onion, chopped chilli and salt to taste. Mix well, lower the heat, cover and let the onions cook for 10 minutes.
  10. Uncover, add the ginger & garlic paste, mix well and cook for 3-4 minutes.
  11. Add the tomato puree, turmeric powder, chilli powder, garam masala powder and kitchen king masala (if using).
  12. Combine everything and let this mixture cook for about 5-7 minutes.
  13. Next, add the chicken pieces (no need to brown them) and about 4-5 cups of water. Don’t worry if it looks watery, the gravy will thicken as the chicken cooks.
  14. Stir well, cover and cook for 2 hours.
  15. Uncover, add the kasoori methi (if using) and check to see whether you need to add any more salt or chilli or powdered masala. Stir, cover and cook for 30 more minutes before taking the pot off the heat.
  16. Let the chicken curry sit for about 5-10 minutes and garnish with fresh coriander before serving.

Note:

  1. Adjust cooking time according to the type of chicken you are using (boneless or on the bone) and whether you are cooking the way given above or in a pressure cooker or a crock-pot.
  2. The quantity of ginger and garlic may seem an awful lot but their paste forms the basis of the curry (along with tomatoes).

Panchkutiyu Shaak II/Seven Vegetables Cooked in Coriander, Coconut & Green Garlic

Panchkutiyu Shaak II/Seven Vegetables Cooked in Coriander, Coconut & Green Garlic

 

 

 

 

 

 

 

 

Statistics tell me that Panchkutiyu Shaak is one of the most viewed posts on Kooky Cookyng. While this is good to know, am not sure what the reason could be.

So here I am sharing with you another version of this famous Gujarati vegetable dish which is a bit different from the previous one I have posted.

a very healthy and delicious recipe which can become a dinner party scene stealer

For starters, panchkutiyu means five [vegetables] whereas this particular recipe uses seven different vegetables. Also unlike the other recipe, in this one green garlic is optional and I have added muthiya (although you can do away with them if you like).

can qualify as an easier, non-seasonal, version of undhiyu

This particular recipe can be cooked any time of the year using seasonal flat beans (papdi).

The following should be good enough for 4 people. Goes very well with rotis. Any leftover tastes even better.

Ingredients

250 Grams flat beans (papdi) of your choice

500 Grams purple yam

125 Grams potato

125 Grams sweet potato

125 Grams aubergine (any variety will do)

1 Bottlegourd

2 Cups shelled green peas

2 Cups freshly grated coconut

2 Cups fresh coriander

250 Grams green garlic (optional)

6 Muthiyas of your choice, steamed and sliced (optional)

2 Tablespoons oil

1 Tablespoon carom seeds (ajwain)

1 Tablespoon asafoetida

2 Tablespoons cumin powder

2 Tablespoons coriander powder

1 Tablespoon turmeric powder

2 Tablespoons minced chillies

2 Tablespoons minced ginger

1 Teaspoon bicarbonate of soda

Salt to taste

Method

  1. First prepare the masala mixture. Chop and wash the coriander.
  2. Clean, chop and wash the green garlic (if using).
  3. Take a large mixing bowl in which you need to add the grated coconut, coriander leaves, garlic, cumin powder, coriander powder, turmeric powder, minced chillies, minced ginger and salt to taste.
  4. Mix this with a spoon or hands, whichever is easier. Set aside.
  5. Next, work on the vegetables. Top and tail the flat beans and split them open. If very long, you can snap them in two else leave them whole.
  6. Peel, cut and wash purple yam.
  7. Cut and wash potato.
  8. Cut and wash sweet potato.
  9. Peel, wash and cut bottle gourd.
  10. Wash and cut the aubergine.
  11. Mix the bicarbonate of soda and half of the coriander-coconut mix to the flat beans and set aside.
  12. Combine the remaining vegetables (purple yam, potato, sweet potato, green peas, bottle gourd and aubergine) and add the remaining coriander-coconut mix. Toss the vegetables around so that they are evenly coated with the masala.
  13. Take a large cooking pot which has a tight fitting lid.
  14. Place it on high heat and pour oil.
  15. Once the oil is hot, add the carom seeds. As soon as they start spluttering, add the asafoetida.
  16. Add the papdi and stir well.
  17. Next, add the remaining six vegetables and mix them with the papdi.
  18. Place the sliced muthiya on top of the vegetables.
  19. Pour two cups of water and cover the mouth of the pot with a foil so that steam doesn’t escape easily.
  20. Now cover with the tight fitting lid, lower heat and let the vegetables cook on very low heat for 2 hours. Do not open in between. The vegetables shouldn’t stick to the bottom as we have sealed the mouth of the pot plus added 2 cups of water plus the vegetables like bottle gourd and aubergine will release their own moisture.
  21. Once the vegetables start cooking, you will get the aroma.
  22. After 2 hours, take the cooking pot off the heat and let it sit for 15 minutes.
  23. Remove the lid and open the foil. Mix the muthiya with the vegetables and check for doneness.
  24. Serve hot.

Note:

  1. Cut the vegetables into large chunks so that they do not break or dissolve while cooking.
  2. If the vegetables are not fully cooked after two hours, put the foil and the lid back and cook for additional 15 to 20 minutes. If you feel the need to add more water at this stage, make sure that you add boiling water (not room temperature).

 

Palak Aur Ande Ki Bhurji/Spicy Scrambled Eggs with Spinach

Spicy Scrambled Eggs with Spinach

 

 

 

 

 

 

 

 

There used to be a restaurant called New Kabana in north London run by a Pakistani couple. This restaurant served some of the best Punjabi food ever.

Both, the husband and wife, used to cook in the kitchen as well as work the tables.

The restaurant itself was very basic; you could bring your own booze and more of a cafe like atmosphere but as they rightly say, don’t judge a book by its cover. Each dish that they served stood out on its own, no two curries tasted the same, each item was freshly prepared once the order was placed. It was one of those places you went for real, honest food and not the atmosphere.

The restaurant used to be a short drive from where we live in Golders Green so it was very conveniently located for us but the food was so exemplary, we would have even driven long distance if it was elsewhere.

Sadly, the restaurant shut down and we haven’t been able to find a worthy successor yet (although my parents tell me that they have recently discovered a new restaurant which is just as good, which I have still to try).

I have been on a nostalgia trip since last night when I cooked this scrambled eggs with spinach

Spinach for Spicy Scrambled EggsI don’t eat enough eggs so decided to make bhurji. I like sneaking in a vegetable or two wherever I can as long as it matches the rest of the ingredients. So, I decided to use spinach in my bhurji recipe.

New Kabana’s recipe for palak paneer used to be different from the ones we are normally used to. The spinach was chopped (not pureed) and the paneer used to be crumbled instead of cubed.

So this recipe is like their palak paneer except that paneer has been substituted with scrambled eggs.

DuckduckGo doesn’t throw up any other recipe for palak aur ande ki bhurji; have I created a new version of the popular Indian scrambled eggs ;-)?!

You can enjoy this for breakfast, lunch or dinner depending on your appetite or food mood. Serve it on toast or eat it with sliced bread, tortilla, crusty roll, roti or naan.

Ingredients

2 Cups Spinach

2 to 3 Eggs (depending on their size)

1 Onion

1 Tablespoon ginger-garlic paste

2 Tomatoes

2 Chillies

1 Teaspoon cumin seeds

1 Teaspoon garam masala powder

1 Teaspoon turmeric powder

1 Tablespoon oil

Salt to taste

Method

  1. Chop and wash the spinach.
  2. Peel, wash and chop the onion.
  3. Wash and chop the tomatoes.
  4. Break the eggs into a bowl and set aside. Do NOT break them or whisk them.
  5. Take a wide bottom frying pan and place it on high heat.
  6. Pour the oil into it.
  7. Once hot, add the cumin seeds and lower the heat.
  8. Stir the cumin seeds for about 15 to 20 seconds.
  9. Next, add the onions with salt to taste. Cover and let them cook for about 5 minutes.
  10. Uncover and add the ginger-garlic paste. Mix well and cook for a couple of minutes.
  11. Add the tomatoes, chopped chillies, turmeric and garam masala. Once again, mix well, cover and let this cook for about 5 minutes till the tomatoes become soft and squishy.
  12. Uncover and add the spinach. Keep stirring till the spinach starts wilting.
  13. Once the spinach is almost cooked, tip in the eggs.
  14. Now keep stirring the eggs till they simultaneously cook and amalgamate with the vegetable base.
  15. Once the eggs are cooked, cover the pan and leave it on low heat for a couple of minutes.
  16. Take the pan off the burner and let it sit covered for 5 minutes before serving.

Note:

  1. If using frozen spinach, cook according to instructions on the packet.
  2. You can adjust the quantity of chilli according to your taste.
  3. This is one dish best eaten hot so don’t make it ahead of time.