Urulaikizhangu Podimas

Urulaikizhungu Podimas. I had even forgotten the dish existed, but when I saw the vengaya sambar staring at me from the fridge, the memories flooded my tastebuds. Memories of podimas eaten at my Patti's bright and airy Besant Nagar dining room, vague memories of her dining room in Deonar, and wonderful memories of eating with her in Malleshwaram. She might have moved houses every few years, but the podimas remained constant, as did her vengaya sambhar.

2 large potatoes
¾ tsp mustard seeds
a pinch of hing
1/2 inch piece ginger chopped into tiny piecces
1 green chili
10-12 curry leaves
1 tsp urad dal
1 tsp chana dal
1 tbsp gingerly oil
1 tbsp lemon juice or as required
salt to taste

Method
Boil the potatoes in a pressure cooker till completely cooked and of mashable consistency.
Peel and mash the potatoes coarsely
Heat oil in a pan, add mustard seeds. After it stops spluttering, add green chillis, curry leaves, ginger, urad dal, chana dal, and hing. Stir for half a minute
Add potatoes and salt, and saute on a low flame stirring constantly.
Serve with vengaya sambhar and steamed rice.

Dhania patta ke pakore

Today was perfect pakoda weather! For the last couple of weeks, the city has gone crazy. There was a winter like none other I have encountered in January in the city, and just when I was getting used to it, in the course of a single day, it went from deep winter to the early days of summer. For about a week, we sweated even in our sleeveless clothes, but the day after I put the winter clothes away, winter was back again.
It looked like it might drizzle today (though of course, it didn't), and I just had to make myself a plate of pakore to go with my crime novel.

1 cup besan
1 tsp garam masala powder
1/2 tsp red chilli powder
1/2 tsp jeera powder
salt to taste
1/3 tsp baking soda
1/3 cups chopped dhania patta
oil for frying

Method
Mix all the dry ingredients well, then make a batter, but carefully adding water. Whip a couple of times so it is well aereated, and keep aside for about 15 minutes
Heat the oil (to check the temperature, drop a tiny bit of batter- if it rises to the surface, the oil is ready for use), and drop in spoonfulls of the batter.
Fry till crispy, remove, and drain on a kitchen towel.
Enjoy with garam-garam chai, and a good book.

Andhra style carrot curry

There are only so many vegetables my family eats, and life often seems like a constant struggle to escape the commonplace of recipes. This Andhra style carrot curry that was made by combining a couple of recipes from the internet is one I am definitely making again.

Carrots - 2, large cut into small pieces
Mustard seeds- 1 tsp
Asafoetida - pinch
Green chilies - 2 or 3, whole
Ginger - 1/2", grated
Curry leaves - 1 sprig
Coriander powder - 1 1/2 tsps
Toasted sesame seeds - 2 tbsps, lightly crushed
Red chili flakes - 1/2 tsp
Salt to taste
Oil - 1 tbsp

Method

Heat oil in a cooking vessel. Once hot, add the mustard seeds, and after they start to splutter, add the curry leaves, green chilies, asafoetida and ginger and saute for 5 to 6 seconds. Add the chopped carrots and mix.
Cook without lid on medium flame for 4 to 5 mts, mixing the contents once in a while. Reduce flame, add salt and cook till the carrots are soft, approx 25 mts.
Remove lid, add the coriander powder and mix. Cook for 2 to 3 mts. Add the crushed toasted sesame seeds and crushed red chili flakes and mix.
Turn off flame and remove into a serving bowl. Serve warm with rice or rotis.

Ashtami spread- sukha channa

I have very vivid childhood memories of going from house to house for Ashtami Puja. Though a very a fussy eater, I would cheerfully eat the puri, halwa and kala channa, because tucked away somewhere on the plate would be a couple of shiny 1 rupee coins!
Though my mother in law used to do the Puja too, I never picked up the tradition, but this year, I decided to give it a try.
Suji halwa is easy to make, as is sukha channa (none of the grocers had kala channa, so had to make do with the regular one, though), but it was the first time I was attempting puris, and was I scared!
When the puris puffed up, I puffed up with pride, and felt quite a Domestic Diva as I fed my family "garam garam puris".

1 Cup Kala Chana (Black Chick Peas)- Soaked Overnight (I didn't have it, so made do with regular channa)

1 Tbsp Mustard Oil
1 Tsp Jeera (Cumin)
1/2 Tsp Red Chilli Powder
1 Tsp Jeera (Cumin) -Roasted and Powdered
1 and 1/2 Tsp – Kala Namak (Balck Salt)

Curry leaves
1 Tsp Lemon Juice

Method
Wash the soaked chick peas thoroughly in the morning and pressure cook it until done. 

Heat oil in a kadhai and add cumin seeds and curry leaves to it. Once the seeds start crackling add the drained chick peas (You can use the water from chick peas for kneading the poori dough). 

Now add the black salt, the red chilli powder and Jeera powder and mix thoroughly. 

Keep it on simmer for 2-3 minutes and after that take it off fire and add 1 tsp lemon juice to it.

Aloo posto

Growing up in Calcutta, it is hard for you not to develop a taste for aloo posto. But once you move out of the city, and no longer have access to Bong food, it is hard not to forget many of the dishes you loved so much when you were young. And then, suddenly, you are reminded of them, and you want them, but there is nobody around to make it for you :-(
I got one filling of aloo posto when I visited Delhi, and my father-in-law's maid made it for me. But if I though it would satiate me, I was mistaken. It just left me panting for more. And I had to learn to make it myself. This was my first attempt- I followed the verbal instructions given by the maid- but I was later told to make changes to make it more authentic. Some of those changes I liked, some I didn't, and I am sticking to my version, even if it is not the authentic aloo posto.

 

3 medium potatos, peeled and cubed

4 tbsp khus khus/ posto

1 green chilli

1/2 tsp jeera/ kalonji/ panch poran (depending on personal preference)

A pinch of haldi powder (not used in the original version)

Salt to taste

Mustard Oil

Method

Soak about posto in warm water for 20 mins, then grind with green chillies. You can do it in a mixer, but I prefer the mortar and pestle- basically pound it till the chillis disintegrate.
Splutter jeera in a kadhai, add potato chunks and fry on a low flame till potatoes are done. Add the posto paste, salt to taste and haldi powder, mix well, cover the dish and let it cook for 5 minutes.

Top with some MO and serve.

Dahi Malai Murgh/Chicken in Yogurt and Cream sauce

This is a tried and tested recipe from MM's Kitchen Bites, and the first time I made it, I fell in love with it. The best part is that it takes very little time to make, and can be made ahead of time and re-heated later.

Ingredients:
Chicken, curry cut, 1 kg
Fresh Cream, ½ cup (can use less or more if you want)
Garlic ,paste , 1 tbsp
Ginger, paste, 1 tbsp
Black pepper powder, 1 tsp (or to taste)
Salt, to taste
Kasoori Methi/Dried Fenugreek leaves, 2 tbsp
Oil, 2 tbsp




- See more at: http://mmskitchenbites.blogspot.in/2013/03/dahi-malai-murghto-gossip-and-drinking.html#sthash.7yvibNY4.dpuf


Dahi Malai Murgh/Chicken in Yogurt and Cream sauce





Ingredients:
Chicken, curry cut, 1 kg
Fresh Cream, ½ cup (can use less or more if you want)
Garlic ,paste , 1 tbsp
Ginger, paste, 1 tbsp
Black pepper powder, 1 tsp (or to taste)
Salt, to taste
Kasoori Methi/Dried Fenugreek leaves, 2 tbsp
Oil, 2 tbsp





Marination:

Thick curd/Yogurt, ¾ cup ( ensure that it is not sour)
Black pepper powder, 1 tsp
Salt, to taste



Instructions:

Wash and clean chicken, Wipe dry. Make small cuts in the chicken. Mix all ingredients mentioned under marinade in a bowl and add in the chicken. Rub the marinade on the chicken pieces. Cover and let it marinate for a couple of hours in the refrigerator. Bring the chicken back to room temperature before starting cooking.



Heat oil in a heavy bottomed pan. Add the ginger garlic pastes and on low flame fry till light golden brown .Add in the chicken with the marinade to the pan, mix well and let it fry for 3-4 minutes. Add black pepper powder, stir and cook covered on low flame. Stir every 4 to 5 minutes so that the chicken doesn’t stick to the bottom of the pan. Since this is done on low flame, it take about 30-40 minutes – you will first see a lot of water and oil floating on top, eventually the water will get absorbed, only oil will be left and the colour would change to this nice beige light gold.



Crush kasoori methi with your hands and add it along with cream and some salt in to the pan. Mix well and continue to cook on low for 5-10 minutes.do a taste check and adjust salt and black pepper. Serve hot with Naan or Parantha.

- See more at: http://mmskitchenbites.blogspot.in/2013/03/dahi-malai-murghto-gossip-and-drinking.html#sthash.7yvibNY4.dpuf


Dahi Malai Murgh/Chicken in Yogurt and Cream sauce





Ingredients:
Chicken, curry cut, 1 kg
Fresh Cream, ½ cup (can use less or more if you want)
Garlic ,paste , 1 tbsp
Ginger, paste, 1 tbsp
Black pepper powder, 1 tsp (or to taste)
Salt, to taste
Kasoori Methi/Dried Fenugreek leaves, 2 tbsp
Oil, 2 tbsp





Marination:

Thick curd/Yogurt, ¾ cup ( ensure that it is not sour)
Black pepper powder, 1 tsp
Salt, to taste



Instructions:

Wash and clean chicken, Wipe dry. Make small cuts in the chicken. Mix all ingredients mentioned under marinade in a bowl and add in the chicken. Rub the marinade on the chicken pieces. Cover and let it marinate for a couple of hours in the refrigerator. Bring the chicken back to room temperature before starting cooking.



Heat oil in a heavy bottomed pan. Add the ginger garlic pastes and on low flame fry till light golden brown .Add in the chicken with the marinade to the pan, mix well and let it fry for 3-4 minutes. Add black pepper powder, stir and cook covered on low flame. Stir every 4 to 5 minutes so that the chicken doesn’t stick to the bottom of the pan. Since this is done on low flame, it take about 30-40 minutes – you will first see a lot of water and oil floating on top, eventually the water will get absorbed, only oil will be left and the colour would change to this nice beige light gold.



Crush kasoori methi with your hands and add it along with cream and some salt in to the pan. Mix well and continue to cook on low for 5-10 minutes.do a taste check and adjust salt and black pepper. Serve hot with Naan or Parantha.

- See more at: http://mmskitchenbites.blogspot.in/2013/03/dahi-malai-murghto-gossip-and-drinking.html#sthash.7yvibNY4.dpuf

Chiwda

It was one of those days when I craved for something that would stimulate the tastebuds in the most primal way. Something "chatpata". Something dry. Basically, I wanted something that came out of a packet, but I didn't want to have something out of a packet either because I had been eating out more than I should. Since there was "poha" and peanuts at home, I decided to attempt chiwda, and it turned out better than the store bought stuff. I finished the entire amount in one sitting, then made some more for the hubby and kids.

Heat 1 tbsp cooking oil in a kadhai, and when it heats sufficiently, add 1/2 tsp mustard seeds, 2 red chillies and 2 sprigs of curry leaves. When the spluttering dies down, add 4-5 tbsp peanuts, and about 10 thin slices of copra, and fry on low heat till the peanuts are nicely done.
Add 2 small cups poha (beaten rice), 1/2 tsp each haldi powder and red chilli powder, a pinch of hing and salt to taste. Keep stirring on low heat till the poha becomes crisp, and evenly coated. Switch off the heat, and mix 1 tsp sugar.
Let it cool before packing in an airtight container.

Chicken Lal Mirch

"It is too teekha", said Thing 2, but when I assured him it was not, he polished off the chicken.
"Why have you made boiled chicken", asked his father. Before taking a bite and decclaring, "Accha hai!"
For a dish that can be whipped up so easily, this recipe of MP's is surprisingly effective.

You need chicken drumsticks
I marinated about 10 drumsticks with
1 and 1/2 table spoon lemon juice
1 table spoon Kashmiri chilli powder for colour
Salt

Heat ghee
Add chicken and fry on high for 5-7 minutes till the juices are sealed.
Then cook on low
Add 20 cloves of garlic
10-15 Kashmiri chillies (unbroken) while the chicken is being cooked
The chicken cooks in it's own juices and just has the flavour of ghee and these

Works really nicely as a starter and can even be made with boneless chicken. At times, I even sprinkle a bit of coarsely ground fresh pepper and a little more lemon juice for a slightly tangier taste before serving