Malbari Curry

This curry was made for Weekend Dinners on a Saturday night.This recipe is adopted from Tarla Dalal's book "Desi Khana".I prepared the recipe with whatever ingredients i had in my pantry and it turned out well.The original recipe called for extracting coconut milk out of grated coconut but since coconut milk is easily available in my local superstore i bought one instead of doing all the hard work.Also this is the first time i have used coconut milk.

Ingredients:-
1 can of coconut milk
2 cups of boiled vegetables ( I used Sainsbury's mixed vegetables)
2 Potatoes
1Onion
1/4 Tsp turmeric powder
1 Tomato chopped

For paste:-
25 gms desiccated coconut
1 Tbsp uncooked rice
6 cloves garlic
1stick cinnamon
3 cloves
4 black peppercorns
3 red chillies
2 green chillies

Method

1. Mix the desiccated coconut and rice and cook on a slow flame stirring continuously until the mixture is lighter pink.
2. Add the green chillies,garlic,cinnamon,cloves,peppercorns and red chillies and blend with a little water.
3. In a deep pan - heat a dash of oil ( not mentioned in the book)and add the coconut milk.Add the paste, all the vegetables (except the tomato),onion and turmeric powder and cook for 15-20 mts.or until the vegetables are soft.
4. Add the chopped tomato and cook for 2-3 mts.

The curry tasted a lot like Thai Green Curry which is my favourite but a lot less milder in taste. I think this curry could have been made spicier by adding a dash of chili powder.But overall the curry was excellent and went well with white boiled rice.

Sindhi Saibhaji

This recipe is taken from Sindhi Rasoi Food Blog.The reason i love this Curry because it contains a lot of veggies with minimum oil which makes it a very healthy dish.Ashish is not very fond of this but i love it and make it often to incorporate veggies in our diet.I made this dish with whatever vegetables i had it omitting few which is mentioned in the Sindhi Rasoi Blog.



Ingredients:-



Spinach- 1 big bunch

Onions -2 Medium sized

Aubergine - 1 Small

Okra- Handful

Potatoes - 2-3 Small

Tomatoes-4 medium sized

Green Chillies- 2-3

Ginger

Channa Daal- 1 Small Cup Soaked for 1/2 Hour.

Kasuri Methi - 1 Tsp

Coriander Powder- 1 Tsp

Turmeric Powder - 1/4 Tsp

Salt/ Oil

Method :-

• Chop all the vegetables.Heat oil in the pressure cooker and add the veggies and cook until tender.


• Add Spinach and all Masala Powders. Add little water and close the lid. Wait for at least 7-8 whistles. Mash it well with the blender and adjust its consistency.

Daal Makhani

This one is an absolute favourite dish of Ashish.His way of gauging a Restaurant is how they prepare this Daal.Somehow this is not one of my favourite but i can have it only occasionally.I saw this recipe long time back on One Hot Stove Food blog and bookmarked it but never got around to cooking it.I have copied the recipe word to word from the blog. The Daal turned out excellent .. just like we eat outside.

Method:

• Soak 1/2 cup Rajma ,1/2 cup Black Urad Daal and 1/4 cup Chana Daal.I soaked then together overnight and pressure cooked them till they are done.
• Heat 2 Tsp of oil and add Cumin Seeds ,Asafoetida and 8-10 Fenugreek Seeds.Add 1 big Tsp Ginger Garlic paste.Add 2 cups thick Tomato Puree and cook for 5-7 mts.
• Add lentils,salt and bring to a boil.
• Add 1 tsp of Red Chilli Powder, 1/4 cup cream and 1 Tbsp Butter.I added Whole Milk instead.Simmer for 5-10 mts
• Turn off the heat and stir in 1 Tsp Garam Masala.Add 1 Tbsp butter for a glossy finish.

Baby Corn & Carrot Masala

I have tried this recipe thrice now - once in front of my mom who is wary of baby corn but she loved it too.This recipe is taken from Monsoon Spice - Sia's Food Blog.I have followed this recipe exactly the way Sia has mentioned in her blog.Thanks Sia for such a simple and tasty recipe.

Recipe:-

15-20 baby corn cut into fingers
10-12 Baby carrots/2-3 medium carrots
1 medium onion finely chopped
2-3 green chillies slit
1 Tsp Jeera
1/2 Tbsp Kasuri Methi
1 Tbsp Coriander leaves finely chopped
1/4 Tsp Turmeric powder
1/2 Tbsp oil

For Ground Masala :-

1 small onion quartered
3 large tomatoes /1 canned chopped tomatoes
2-3 cloves garlic
Ginger paste
2-3 dry red chilli
1 Tsp Garam Masala
1 Tsp Kitchen King Masala
1/2 Tsp Amchur
1/2 Tsp Jeera
1 Tsp Coriander Seeds
1 Tsp Sugar
10-12 cashews

Method :-

• Grind all the ingredients of Ground Masala without adding any water and keep it aside.



• Cook Baby Corn and Carrots with Turmeric powder and salt in water for 5-6 mts till they are fork tender.Drain and reserve the water.



• Heat oil and add jeera. When they start to sizzle add finely chopped onions and slit chillies and saute on medium heat till they are golden brown.



• Now add Kasuri Methi ,ground paste and saute it continuously for 2-3 mts on medium to low flame till raw smell of masala disappears.



• Mix cooked Baby Corn and carrots. Add reserved water as and when required to get gravy consistency.Saute for 10 mts and add chopped coriander leaves.