Indian sweets mark a celebration or festive occasion and I’m going to show you how easy it is to make one of the most popular sweets – Kesar Peda. Like any recipe there are many different ways to making this and the end result is a fresh tasting fudge that you simply cannot resist. In this recipe, I’m going to be making my peda with fresh paneer, milk powder and saffron strands for colour and aroma.
This recipe was inspired by Manjula ji whose videos I have been watching for a while. I really admire the fact that we have wonderful people like her who can pass down these wonderful recipes so they are not lost with the hustle and bustle of everyday life.
Jhinga Makhani is a very popular Indian curry where Jhinga or Shrimp is cooked in a well balanced buttery gravy. I learned how to make this gravy from the very talented Sanjay Thumma of vahrehvah.com. This base gravy is so delicious that you can use this to also make fish, crab or even chicken.
What I love about this recipe is that you can make your base gravy ahead and cook your seafood right before you serve it so it’s not overcooked. You can also make it and freeze it ahead and add seafood and finish off with cream when you’re ready. It’s great sopped up with some crusty bread or also served with long grained Basmati rice.
If you don’t have a pressure cooker, don’t worry you can make the same recipe on your stove top, it will just take a lot longer and require you to keep stirring so it doesn’t burn.
I haven’t met anyone that doesn’t love Mangoes. In India Mango season is celebrated and the abundance of the fruit is everywhere in every form – Mango desserts, custards, lassies and of course Kulfis – India’s answer to the perfect un churned ice-cream.
This may have originated in India but has gained popularity all over the world. I’ve made this recipe many many times investing in Kulfi moulds to a large batch in advance for a party and then simply throw it into a bag to serve later. If you don’t have a Kulfi mould, have no fear, this also works set in a popsicle mould, a cake pan or even tupperware. This is my shortcut version, I’m using whipped cream to get that creamy consistency and there is no cooking involved as well. You need to make sure that your equipment and ingredients are chilled so you don’t drop the temperature of the ice-cream.
As long as I can remember, Prawn and Shrimp have been the center of our family’s menu. My father’s side of the family comes from Goa surrounded by beaches so seafood is always the protein of choice. My mom’s side are based in Mumbai, also on the coast and famous for it’s seafood dishes in the coastal areas. No aromatics are spared in this recipe and they are paired beautifully with fresh prawn or shrimp. This dish is not overly spicy and is great sopped up with some rice, roti or naan.
This recipe has become in favorite in my own household, it’s not overly spicy and extremely flavorful. I like the laziness of just roughly chopping everything, throwing it into a pan and grinding it together later.
Throughout my 18 years of married life, I’ve heard people rave about Bangalore Biriyani. During this period, I’ve learned how to cook, mastered the art and even competed in culinary competitions. I can make a pretty mean Biriyani myself, it took years of perfecting and tastes pretty good but is different from a Bangalore style Biriyani.
This recipe is almost always made with the most tender mutton that is cooked together with ginger, garlic, chillies, fried onions, spices and yogurt, layered with long grain Basmati and is prepared in large pots for special occasions and weddings. I think if you didn’t serve Bangalore Biriyani at a typical Muslim wedding, your guests would be pretty darned upset.
Every time we visit Bangalore, I’ve had the chance to eat this Biriyani, but it was only till my trip in 2015 did I decide to corner my sister-in-law in her kitchen and document the entire process armed with a video camera. The ingredients are almost identical to the ones I use in my Biriyani, but the process varies. I noticed that my sister-in-law used a heavier hand with most of the ingredients oil, ghee & spices and the end result is fairly different from my usual Biriyani but oh so delicious! Follow the ingredient list below, but also play the video to watch the entire process.
This Biriyani was prepared in a large batch to feed a huge group of family and friends but feel free to try this out in a smaller batch. There are two ways to cook the Biriyani in it’s final stage – on the stove top or in the oven. Personally, I will always choose the oven for it’s even heat but if you are going to attempt cooking it on the stove top, be sure to protect the base of your dish with another pan or tava, to reduce the impact of the direct heat as the rice at the bottom of the vessel could burn.
Bangalore style Biriyani - This recipe is almost always made with the most tender mutton that is cooked together with ginger, garlic, chillies, fried onions, spices and yogurt, layered with long grain Basmati and is prepared in large pots for special occasions and weddings.
Read more at http://ifood.tv/indian/1011262-bangalore-biriyani#J4XoGeEbCPTmMx6O.99
Marinate the meat
3 kgs or 6.5 lbs Mutton or Lamb shoulder cut in pieces
Red Chilli powder
3 cups Oil
3 Cinnamon sticks
10-12 Cardamoms and cloves
8 cups sliced red Onions
8 tsps Ginger & Garlic paste
6-9 tsps red Chilli powder
3-4 tsps Turmeric
5 tsps Garam Masala
6 cups sliced Tomatoes
18 green Chillies slit horizontally
1/2 + 1/4 cup chopped Coriander leaves
1/4 cup Lemon juice
3 - 4 tbsp salt or to taste
3 cups stirred Yogurt
1 1/2 cup Ghee
3 - 4 sliced fried Potatoes (half cooked)
1/2 + 1/4 cup chopped Mint
Yellow food colouring
19 cups Basmati rice soaked for 1 hr in water
3 green Chillies
Marinate the meat for a few hours or overnight
In a large cooking pot add the oil and when heated add all the whole spices followed by the onions and cook till golden brown
Add the ginger and garlic paste, the chilli powder, turmeric and garam masala and mix
Add the tomatoes, cover and cook till the tomatoes are mushy for about 10 mins
Add the green slit chillies and 1/2 cup coriander and follow that with the meat
Add the lemon juice and salt and combine
Follow this with the stirred yogurt and ghee
Cover and cook for 15 mins before adding the half cooked potatoes
Add mint, cover and cook for about 30 mins till the meat is tender
In another pot add double the amount of water as the rice and bring to the boil together with salt, some whole spices and 3 green chillies
Add the rice and cook till half done
Drain and keep aside to drain
In another large vessel, add a layer of rice, make a well in the center and add some meat in the well as well as a layer on top of the rice
Add another layer of rice with another layer of the meat and gravy
Also add more chopped coriander, mint and fried onions in between and on top of the final layer
Also add some yellow food coloring at the top
Seal the vessel with some foil, you can also use a wet cloth or dough to make the vessel airtight
Use a pan or kadai under your vessel so the heat is not directly touching your vessel and cook for about 40 mins. You can also use the oven
Mix the grains and meat together with a large fork and serve
I am so excited to bring you this recipe today. Pahadi kebabs are delicious nuggets of chicken marinated in mint, coriander, garlic and ginger and tenderized with hung yogurt.
This is skewered and barbecued to delicious perfection. I first tried this in India when my dad ordered some Indian takeout from a local kebab place and I was hooked. As soon as I got back I had to try to recreate it and I’m happy to report that I got it all figured out. Although this kebab looks very similar to a hare kebab or a hariyali kebab, it does have a distinct taste that sets it apart.
I’m using hung yogurt in this recipe, this just means that I’m going to remove all the water from the yogurt by placing a 1/4 cup in some cheese cloth and squeezing it.
I’m also using fresh mint which at this time of the year my garden is just bursting with the delicious herb. Let’s look at the ingredients
What fascinates me about Fenugreek (Methi in Hindi), is that the seeds are considered a spice, the leaves are considered a vegetable and when the leaves are dried, they are considered a spice! Inspired by Chef Sanjeev Kapoor’s recipe, Chicken is simmered in a delicious blend of three states of Fenugreek – the seeds, the leaves and the dried spice together with yogurt and sour cream, turmeric and red chilli powder till tender. This is a deliciously mild curry perfect for those that love a curry but cannot handle spice.
I’m using a whole and delicious Ontario chicken for this recipe. As mich as possible, I like to buy my birds whole. I find that breaking them down at home is more hygenic and also I can use all the bony parts of the chicken to make a delicious stock. Watch my mom break down a chicken – https://youtu.be/Y102Okdqe0s
When I was researching and developing this recipe, a friend of mine told me that eating Fenugreek leaves an unusual body odor. I didn’t believe her at first, but when I ate this a few times in preparation for this recipe, I know know this to be true. Yes, it does leave a faintly distinct smell however, this will only happen if you consume a lot of it. Fenugreek or Methi is not only tasty, it’s so good for your health, it reduces blood sugars and cholesterol and also helps fight cancers – the benefits totally outweigh the odor it could leave behind, and there’s always deodorant!
I recently flew from Mumbai to Dubai on Emirates Airlines and I was served this delicious Mushroom and Chickpea curry. I researched it when I returned home and learned that it is also known as Dhingri Chole. I loved the earthy taste and the combination of mushroom and chickpeas. Once back I developed this recipe till I got the taste ‘just right’ and now I’m ready to share it with you.
This curry can be rather spicy, you can tone this down by adding less chillies and chilli powder. In my opinion it’s stellar taste comes from the fact that I ground my garam masala fresh, it really makes a huge difference. Making your fresh Garam Masala spice is super easy, click here to watch step by step instructions.
Paneer is a fresh cheese made by adding acid to fresh milk and setting the cheese overnight. Firm Paneer is cut into cubes, fried and tossed into a delicious 65 masala – onions, garlic, green chillies, curry leaves, ginger and garlic paste, red chilly sauce, cumin, red chilli powder, and red color that is typically made with the popular Chicken 65. This vegetarian version is super easy to make.
Chicken 65 is a very popular dish in India. With it’s strange name, it’s origins are debatable. Some people think that it was named for it’s 65 ingredients, other think the chicken had to be 65 days old. The story I choose to believe is the old British Canteen that simply had a typesetting boo boo and the name just stuck.
My boys love crispy deep fried things and Fish Pakoras are a big hit in my household. Tilapia nuggets are dipped in a chick pea batter, studded with whole spices like cumin and coriander seeds and chilli flakes and coriander and deep fried till crispy. This recipe makes a great appetizer or snack is gluten free and very easy to make.
Chickpea batter is a very common ingredient is many pakora type recipes. A lesser known fact is that a paste made of chickpea flour and water added to the skin is said to be a great face pack to make you fair. A very popular remedy in India, where most of it’s inhabitants obsess about being fair. But I digress, this recipe is all about the fish and although I used Tilapia in this recipe, any firm filleted fish will do.