Jhinga Shami kabab with Khichidi and Dahi Raita

There has been some gap between the last time I posted a recipe here and today. That is because my beloved chote bhaiyya (brother) is here.
                One thing is realised is that you are very fortunate to have a sister. In many ways she will become your mother. Especially in terms of cooking. She will more or less cook similar to your mom's cooking and she will know what you like and love to eat. There will be hardly any people in this whole wide world who would not like thier mom's cooking or who would like their wife's cooking better than their moms'. Ofcourse they would have to say that they like their wife's cooking better than their moms' else you know...

           So here is is. These are my brother's favourite dishes. This is actually my beloved DaadiAmmi's (my father's mother) recipe. She was a terrific cook and so was my mom. And I guess my brother likes my cooking too ;) . The dish Khichidi I am giving below has many many versions and this is my family's version. It is simple and yummy

Khichidi (Rice with lentils)

Moong Dal Khichidi

Ingredients:

1. 2 cups uncooked basmati rice washed and soaked in water for 15 minutes
2. 1/2 cup moong dal
3. 2 tablespoons oil
4. 1/2 cup thinly sliced onions
5. 2-3 cloves and 1 inch cinnamon broken into 3-4 pieces
6. 1 teaspoon ginger-garlic paste
7. Handful of cilantro chopped
8. Few mint leaves chopped
9. 2 green chillies slit
10. 3/4 teaspoon salt

In a pressure cooker heat the oil and fry the onions till they start changing color. Add ginger-garlic paste and the cloves and cinnamon and fry for a couple of minutes. Add the slit green chillies and fry for a minute. Add 4-41/2 cups of water and add salt to it and bring it to a boil. Add cilantro and mint and rice and washed moon dal (If you can dry roast this before hand, it will enhance the taste of the khichidi). Close the cooker and cook for 3 whistles. Let the steam escape, open the cooker and serve hot with Jhinga Shami and Yougurt Raita

Jhinga Shami (Shrimp cakes Indian style)

Ingredients:

1. 1 lb small shrimp peeled and deveined
2. 1/2 cup chana dal soaked for 20 minutes
3. 1 medium small potato boiled
4. 1/2 cup chopped onion
5. 1 tablespoon oil
6. 2 green chillies or to taste
7. 2 big or few small garlic pods
8. 1 inch peeled ginger
9. 1/2 teaspoon cumin
10. 1 tablespoon chopped cilantro
11. Oil for shallow frying

In a pan heat 1 tablespoon oil and fry the cumin for2-3 minutes. Add onions and fry till they turn translucent. Add all the other ingredients except shrimp. Fry for 5 minutes. Add shrimp and fry for 5 more minutes. Cut the heat and add cilantro and stir once and set aside to cool. Once it cools down grind it to a coarse paste. Make 2 inch wide and 1/2 inch thick patties and shallow fry it till they become deep brown. Turn carefully and fry on the other side. Serve as is or along with Khichidi

 The raita recipe I am giving here again has hundres of versions. This is again my family's recipe

Dahi Raita (Yogurt with onions)

Dahi Raita

Ingredients:

1.  1 cup plain yougurt
2. 1/2 teaspoon salt
3. 1 or 2 tablespoons fresh lemon juice (adjust to taste)
4. 2 tablespoons red onions finely chopped
5. 1 green onion finely chopped (or to taste)
6. 1 tablespoon finely chopped cilantro

Mix all ingredients together along with half a cup of water. Serve with Khichidi or with any kabab




                          

Bagara Khana, Aalu Gosht aur Tomato ka Khatta

Today was one of those auspicious days when I make special dishes and give offerings (FATEHA) to God. It used to feel so good on such days back home when I was with my parents. But now that I am the head of the house hold it just creates more work for me. Not that I am complaining but I am just saying.
                This Bagara Khana  or Pulao  as it was known in my household is pretty simple and delicious rice dish. And I also made Gulab Jamun today of which Ras Gul hogaya tha - the sugar syrup in which these balls of milk powder are supposed to be floating was totally absorbed by the balls. So the Ras i.e the syrup Gul hogaya i.e disappeared. There is this particular hindi song which is coming to my mind. Enjoy it here

Bagara Khana (Indian style spicy rice)



Simple Pulao

Ingredients:

1. 1 medium small red onion sliced thin
2. 2 cups basmati rice
3. 3 tablespoons oil
4. 2 cloves, 1 inch cinnamon
5. 1 tablespoon ginger-garlic paste
6. 3/4 teaspoon salt
7. 2 big or 4 green chillies sliced

In a heavy bottomed deep pan heat the oil and fry the onions till they turn brown. Add sliced green chillies, cloves and cinnamon and ginger-garlic paste and fry for a couple of more minutes. Add 3-31/2 cups of water and salt and bring it to a boil. Add washed basmati rice and 1/4 cup chopped cilantro and set the heat to medium low and cook covered for 20 minutes or until rice is done. Stir occasionally. Enjoy hot with Aalu gosht and Tomato ka khatta

Aalu Gosht (Spicy Potato and lamb curry)

Aalu gosht (Potato lamb)

Ingredients:

1. 1/2 lb lamb with bones cut into cubes
2. 2 large potatos peeled and cubed into 1 inch
3. 1/2 teaspoon salt, chilly powder, turmeric, ginger-garlic paste
4. 2 tablespoons oil
5. 1 medium onion sliced
6. 2 green chillies sliced

In the pressure cooker, add the oil and fry the onions till they change color. Now add green chillies and ginger-garlic paste and fry for a couple of minutes. Add Gosht i.e the lamb pieces and fry for 5 minutes. Add all the ingredients except potatoes and 1/2 cup water and cook for 2 whistles. Once the steam escapes open the cooker add the potato pieces and cook for 1 more whistle. After the steam escapes, open the cooker and simmer till all the excess water evaporates. garnish with cilantro and enjoy

Tamatar ka Khatta (Tomato and tamarind soup)

Tamatar ka Khatta

Ingredients:

1. 2 large tomatoes sliced
2. 2 cups juice from a small lemon sized tamarind
3. 1/2 teaspoon salt, chilly powder, turmeric, and sugar
4. 2 tablespoons oil
5. 1 small onion sliced
6. 1 large or 2 small green chillies

In a pan heat the oil and fry the onions till they become translucent. Add sliced chillies and fry couple of minutes more. Add tomato pieces and fry for 5 minutes. Add the rest of the ingredients and simmer for 15 minutes. Garnish with cilantro and enjoy

Gulab Jamun (Balls made of milk, fried and soaked in sugar syrup)

Gulab Jamun

Cabbage with lamb and Rasam

Today is sunday evening and we are all kinda full. But still I need to make dinner. So I asked my dear hubby what he wants to eat. He said he wants RASAM. Can you believe it. Can you just eat rice with rasam. So I made Cabbage with lamb and I was craving some chinese so I also made some sweet and sour mushroom.
              In India people who eat meat also do not eat it as much as people eat here in the US of A. People eat more vegetables there and making only meat dishes is once or twice a week maximum. Other days meat is added to ingredients mainly vegetables and let me tell you a little bit of meat definitely enhances the whole dishes's flavor.

Cabbage with Lamb (Pieces of lamb are cooked along with shredded cabbage)

Gobi Gosht

Ingredients:

1. 1 medium sized cabbage shredded
2. 1/2 lb lamb cut into cubes
3. 1/2 teaspoon ginger-garlic paste, salt, chilly powder, turmeric
4. 2 tablespoons oil
5. 1/2-1 cup of sliced onions
6. 2 green chillies

In a pressure cooker add the oil and fry the onions till they start changing color. Add ginger-garlic paste and fry for a couple of minutes. Add the lamb pieces and fry for 5 minutes. Add all the other ingredients except cabbage and 1/2 cup of water and close the cooker and cook for 2 whistles. Let all the steam escape, open the cooker and add the cabbage to it and cover and cook for 1 whistle. Let the steam escape, open the cooker and simmer till all the excess water evaporates. Garnish with cilantro and enjoy with hot rice and RASAM

Sweet and sour mushroom

Sweet and Sour Mushroom

Sweet and Sour Mushroom

Ingredients:

1. 16 oz mushrooms wiped and cut into quarters
2. 1 small capsicum cut into 1 inch cubes (optional)
3. 1 small onion chopped
4. 2 tablespoons oil
5. 1/2 teaspoon each of grated garlic and ginger

For Sauce:

1. 1 teaspoon corn flour, sugar
2. 1 tablespoon each of soya sauce, rice vinegar, chilly paste or chilly flakes
3. 1 cup chicken stock

Mix the ingredients for the sauce in a bowl and set aside. In a pan heat the oil and fry the onions till tender. Add ginger and garlic and fry for a couple of minutes. Add mushrooms and capsicum if using and fry for 5 minutes. Reduce heat and add the sauce and stir to combines. Simmer for 5-7 minutes. Garnish with green onions and cilantro and enjoy with steamed rice

The same recipe can be modified to make sweet and sour chicken with 2 cups of cooked chopped chicken instead of mushrooms

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Baingan macchi and Rasam

I got Tilapia the other day and I love fish along with eggplant. Personally I am not a big fan of seafood but this curry is one of my favourite fish recipes
Baingan Macchi (Fish curry with eggplant)

Fish with Eggplant

Ingredients:

1. 1 medium sized Tilapia cut into 3/4 inch thick steaks
2. 1 medium small eggplant cut vertically into 3 or 4 pieces and then sliced
3. 2 green chillies
4. 1 medium small onion sliced
5. 3 tablespoons oil
6. 1 teaspoon ginger-garlic paste
7. Handful of cilantro roughly chopped
8.  1/2 teaspoon each of salt, chilly powder, turmeric and coriander powder

In a pan heat the oil and fry the onions till tender. Add the eggplant pieces and fry for 6-8 minutes. Add all the other ingredients except fish and stir to combine. Add a cup of water reduce heat and add fish. Simmer for 10 minutes, covered. Stir and simmer without cover for 5 more minutes. Serve hot with rice and rasam

Garlic Rasam (Thin lentil soup)

Rasam

Ingredients:

1. 1 cup toor dal pressure cooked for 3-4 whistles
2. 3 cups juice from a small lime sized tamarind
3. 1 teaspoon tomato puree, grated coconut
4. 1/2 teaspoon salt, grated garlic, coriander powder, cumin powder, mustard seeds
5. 1 tablespoon oil
6. 2 red chillies, few curry leaves

Grind the toor dal to a fine paste after it gets cooled. In a heavy bottomed pan heat the oil and add the mustard seeds to crackle. Add the grated garlic and coconut and fry for a couple of minutes. Add all the powders and fry for a minute. Add the tamarind juice and tomato puree and boil on a medium flame for 10 minutes. Reduce heat and add the ground toor dal. Simmer for 5-8 minutes. Garnish with cilantro and serve hot

Soya chunk pilaf and Crab cakes

Today being the weekend, it is either something special or go eat out. I got soya chunks the other day, again one of those things hubby likes very much. And today I sent my dear  husband to go grocery shopping so he picks up few things I didn't write on the list. One of them being crab meat. SO here we go. So chunk pulao, pilaf along with crab cakes. I should say these crab cakes are amazing

Soya Chunk Pulao (Rice with Soya chunks )

Ingredients:

1. 2 cups uncooked rice
2. 1/2 cup lentils soaked in water for an hour
3. 1/2 cup soya wadi or chunks soaked in salted hot water for 20 minutes
4. 2 tablespoons oil
5. 1 teaspoon ginger-garlic paste
6. 2 green chillies chopped
7. 1/2 teaspoon cumin
8. 1 big or 2 small carrots chopped into small cubes
9. 2 cloves, 2 inches of cinnamon cut into 4 pieces, 1 bay leaf

In a pressure cooker heat the oil and fry the cumin, cloves, cinnamon and bay leaf fried for 3-4 minutes. Add ginger-garlic paste and green chillies and fry for a couple of minutes. Add 4 cups of water and salt and let it come to boil. Add rice and lentils and cook for 3 whistles. Drain the soya chunks and once the steam escapes add it to the rice along with 1/4 cup of chopped cilantro. Serve hot.

Crab cakes (Crab meat with some fillers, baked)

Ingredients:

1. 1 and 1/2 cup crab meat
2. 1 cup plain bread crumbs
3. 1 egg yolk and white separated
4. 1 tablespoon mayo
5. 1 teaspoon hot sauce, mustard, butter
6. 2 or 3 green onions chopped fine
7. 2 tablespoons finely chopped cilantro
8. 1/2 teaspoon salt, red chilly flakes
9. 1 more cup bread crumbs

Mix all the ingredients along with the egg yolk. If it looks dry add some egg white some at a time. Divide into 8 parts and make it into 2 inch patties and pat it with the bread crumbs. Pre heat the oven to 425 degrees. Bake for 12-15 minutes. Turn the cakes mid way. Serve hot as is or with any flavoured rice

Mauz ka talan aur Gujrati besan kadhai

I am running low on idead today. So I had to make something which is different but good. I made raw banana or plankton fry curry or as it is called in Telugu "Mudda arati kura" and the Gujrati besan kadhai. Here's the recipe

Plankton fry (Raw banana boiled and fried)

Ingredients:

1. 2 medium large plankton peeled and cut into 1 inch pieces
2. 1/4 cup finely chopped onion
3. 2 tablespoons oil
4. 1/2 teaspoon each of cumin, mustard seeds, urad dal, chana dal, salt, turmeric
5. 2 red chillies and 1 green chilly cut into pieces
6. few curry leaves

In a pressure cooker, cook the plankton pieces with a cup of water and turmeric for 2 whistles. Let the steam escape. In a pan heat the oil and fry the cumin, mustard seeds, urad dal and chana dal for 3 minutes. Add the onion pieces and fry till they become tender. Now add the chilly pieces and fry for a couple of more minutes. Now add tha plankton from the cooker and stir to combine. Fry till a crust forms at the bottom. Scrape it and fry for 5 more minutes. Garnish with cilantro and serve with hot rice and besan kadhai

Gujrati Besan kadhai (Powdered chickpeas cooked in yogurt)

Ingredients:

1. 4 cups of butter milk (1 cup plain yogurt beaten and mixed with 3 cups of water)
2. 3 tablespoons besan (chane ka aata, chick pea flour)
3. 1 tablespoon oil
4. 1/2 teaspoon each of cumin, mustard seeds, frinely chopped ginger
5. 1 green chilly finely chopped
6. 2 red chillies broken
7. Few curry leaves
8. 3/4 to 1 teaspoon salt as per taste

Mix together the besan and butter milk without any lumps. In a pan heat the oil and fry all the items except besan mix and salt, till they start to splutter. Now reduce the heat to low and add the besan mix to it and stir to combine. Simmer on a very low heat for about 15 minutes. Add salt and garnish with cilantro and enjoy hot.

It is very important that this is heated on a very low flame or heat else the yougurt will cuddle and it will just break apart and float on top separating from the water

Palak Paneer and Sorakaaya pulusu

I got paneer from the Indian store the other day and today I am ready to cook it. So the Palak paneer and sorakaaya pulusu

Palak Paneer (Cottage cheese cooked with Spinach)

Palak Paneer

Ingredients:

1. 1/4 lb or about 2 cups of paneer cubed
2. 3 cups frozen or 1 big bunch of chopped spinach
3. 1/2 teaspoon cumin, turmeric powder
4. 1 teaspoon salt, chilly powder, tomato paste, coriander powder
5. 1/4 cup finely chopped onions
6. 2 tablespoons oil
7. 1 medium garlic chopped fine (don't grate it)

Here is how to make fresh paneer
Put the chopped spinach in a microwave safe bowl, cover it and cook for 3 minutes . (This step is entirely optional and it is just to speed up the cooking time)

In a pan heat 1 tablespoon of oil and fry the paneer pieces for about 5 minutes. Take out the paneer pieces and take about 3 or 4 cubes and crumble them and set them all aside.
In a pan heat the remaining oil and add the cumin and fry for a couple of minutes. Now add onions and fry till they become tender. Add spinach and all the other ingredients, stir to combine and simmer for 6-8 minutes. Add paneer pieces back to the pot and simmer futher for 6 more minutes. Garnish with cilantro, serve with roti or serve with rice along with bottle gourd sour curry

Kaddu ka khatta (Bottle gourd cooked in Tamarind juice)

Kaddu ka khatta

Ingredients:

1. 1 medium small bottle gourd peeled and cut into1/2 inch pieces
2. 3 cups juice from 1 small lime sized tamarind
3. 1 green chilly chopped and 2 red chillies
4. 1/4 cup finely chopped onions
5. 1/2 teaspoon cumin, mustard seeds, urad dal, finely chopped garlic
6. 1 heaped teaspoon besan
7. 2 tablespoons oil divided
8. few curry leaves

In a pressure cooker add 1 tablespoon oil and fry the onions till tender. Add the gourd pieces and fry for 5 minutes. Add salt and turmeric and the tamarind juice and cook for 2 whistles or else cook in a pot till the gourd pieces become tender. In a pan heat the remaining oil and fry the cumin, urad dal, mustard seeds, red and green chilly pieces and the curry leaves and fry till they start spluttering. Add the cooked sorakaya pieces, juices and all to this.Add the besan if your are using it. Simmer till oil separates. Garnish with cilantro and enjoy