Amritsari Chole is one of the finest Chick Pea recipe that comes from Punjabi Cuisine, specially from the Holy City of Amritsar. Boiled while chickpea is slow cooked and simmered with onion and tomatoes along with some handpicked spices that makes it a delectable curry served with soft and fluffy kulchas or bhatura. To make Amritsari Chole you first need to wash and soak chole over night or at least 7-8 hours till it rises and doubles. Add chole in a cooker along with salt, bay leaf, big cardamom, cinnamon stick and tea bags. Close the lid and pressure cook it till the chole softens. Collect the cooked chole in a bowl along with whole spices, discard the tea bags and keep aside. Heat oil in a wok and add chopped onions and green chilies, saute till the onions sweat and turns pink in color. Now add ginger garlic paste and fry till raw smell does off. Add in chopped tomatoes and saute till they ate mushy. Now add coriander powder, red chili powder, turmeric (optional), amchur powder and anardana powder and fry till oil starts leaving the sides. Now add cooked chole along with the water and mix well. Adjust salt again as per taste and let the curry boil. Simmer the gas and close the lid, let the chole cook for another few minutes till it thickens and oil starts oozing out. Sprinkle some garam masala powder and give a quick stir one last time. Turn off the gas and garnish with some fresh chopped coriander. You Amritsari Chole are good to go with Bhature, Kulcha, Puri or may be some plain rice.
Rājmā is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. The dish developed after the red kidney bean was brought to India from Portugal . Being a popular dish, it is prepared on important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 9.0 grams of fat and nearly 17.8 grams of carbohydrate. Rajma chawal, i.e. Rajma served with both boiled rice, is a popular dish throughout northern India. Source – Wikipedia
The food that comes from the state of Punjab and is now a common favorite of every Indian. Me and my family can survive on Rajma Chawal all life. Believe me, it tastes the best next day. I made Rajma on Saturday for dinner and we had it the other day too. That thick silky gravy with soft and mushy rajma is simply out of this world. So let’s quickly proceed to see how i made this amazing, mouth watering Rajma Curry.
How to make this amazingly delicious Rajma Masala : Soak Rajma overnight in fresh water. Pressure cook them the next day in fresh water till soft and mushy. Do not throw the water as it will be used for cooking the gravy later. Heat oil in a wok and ad bay leaf. Now add ginger garlic paste and finely chopped onions. You can also grind onion coarsely before use. Saute them till golden in color. Now put finely chopped tomatoes or tomato puree. Stir and give a quick fry to all. Add coriander powder, turmeric powder, red chili powder and cumin powder and mix well. Keep stirring to avoid the masala to get burnt. You can add little water from sides if you find the masala sticking the wok. Fry them all well till the raw smell of spices go off and you see the oil leaving from sides. Adjust oil if required. Now add the boiled rajma to the masala and give a quick stir again. Now add garam masala. You may add the same water in which the rajma was boiled to get that authentic flavor. If not, then add fresh water to the wok to make gravy as per your desired consistency. Give a boil to the gravy and then simmer the flames, close the lid and let the rajma cook for another 5-6 mins. Garnish the rajma curry with fresh chopped coriander. Serve Hot with Plain Steamed Rice
Biryani is a very complex dish, it requires a eyeballing of ingredients and perfect hands on technique. They say the more complex a Biryani is, the more delicious it tastes! In India we have a huge variety of Biryani that is prepared in both veg and non veg version. The non vegetarians though have more choices as in Fish, prawn, crab, chicken, beef, mutton, pork etc. And technically there is no such authentic recipe for Veg Biryani. Vegtable Biryani eveolved with time looking into the need of Biryani treat for the vegetarians. But i’m glad that the evolution turned out to be equally delicious than a chicken or a mutton biryani.
An equally complex recipe that requires a variety of colorful vegetables cooked exactly the way a non veg Biryani is made. Yakhni goes with semi cooked rice to cook on dum is a rich and flavorful recipe that leaves your guest licking their fingers. Best served with Burani or onion and mint raita along with some onion salad, this Biryani recipe will surely make you a star in your kitchen.
Styled on the beautiful tray and slate board gifted by Better Butter and Madras Prop Store, check out the detailed recipe below and do try making at home and share your feedback with me in comments below.
Wash and soak rice in fresh clean water for 45 mins before cooking. Now take enough water (double the quantity of rice) in a thick bottomed pan and add rice along with 1 stick cinnamon, few black pepper and cloves, salt and 2 tbsp ghee. Cook rice till it’s 80% cooked. Strain water and collect the rice in another flat bottomed tray and keep aside. Heat ghee in a thick bottomed pan or handi and add 2 sliced onions and fry till golden in color. Collect the fried onions in a plate and keep aside. In the remaining ghee add whole spices and wait till they splutter. Make sure they don’t burn. Now add rest 2 sliced onions and fry till they sweat. Add in the ginger and garlic paste along with some slit green chilies and fry till golden in color. Now add in the fresh cut vegetables and mix well to fry. Meanwhile take 1 cup of curd and add coriander powder and red chili powder in it and make a smooth paste. Pour in the prepared curd mix into the vegetables and mix well. The curd will start leaving water from sides so don’t add extra water in the pan to cook the vegetables. Adjust salt as per taste and Fry the vegetables with curd mix on high flames till the ghee starts leaving out from the sides. Once the vegetables are partially cooked, let’s start layering the biryani and keep it on dum. Take a thick bottomed handi or pan in which you want to cook the final biryani. Spread around 2-3 tbsp of fresh curd on the bottom of the pan, This wont stick the rice on the surface. Divide the cooked rice into three portions, and spread the first portion of rice in the bottom of the pan. Now take the left over curd and spread it all over the first layer of rice. Now again spread the second portion of rice evenly and then add the cooked vegetable yakhni on top of the second layer of rice. Lastly spread the third portion of rice all over the yakhni covering it completely. Whisk fresh cream or home made malai in a bowl and spread all over the last layer of rice. Now top the biryani with fried onions, finely chopped mint and coriander and some green chilies. Sprinkle some lemon juice all over (optional) and spread saffron soaked milk on top. Take the wheat flour dough and make a thick ribbon out of it and place it on the rim of the pan/handi and close the lid of the handi pressing it gently such that the dough seals the hand completely from all sides. Place a heavy bowl or “sil batta” on the top of the handi to ensure the aroma is intact. Let the Biryani cook on dum for next 30 mins or till the dough is cooked and gets hard. Now open the lid carefully and mix the biryani from one side. Serve hot with onion and mint raita along with some salad and enjoy!
Do you have a party at home and struggling with the menu? Well here is an amazing starter or appetizer recipe that will certainly be a show stopper in your party with it’s innovation, looks and flavor. Make them before, store it in batches and fry just before your wanna serve and leave a smart efficient impression on your guest. Olive and Paneer Poppers are one of the most delectable and scrumptious appetizer for your monsoon party. Let it rain outside and let your guest pop into this starter inside. Sharing the recipe below…. find it, make it, love it and share it! As I work for Del Monte I always follow the website and that is how I found a similar recipe made by my bestie Farrukh Shadab. Though her recipe was with Olive and chicken but the idea struck me to make paneer and olive poppers for my son. You can create your own recipes using various other ingredients as the covering. Think out of the box and do share your ideas with me as well. I had some olives left from Del Monte whole green Pitted olive bottle so I used them, you can buy one from them and get started. Cheers !
2 medium Potatoes , boiled
100 grams Fresh Paneer , grated
1 tsp Red Chili Powder
1/2 tsp Garam Masala Powder
1/4 tsp Chaat masala or Amchur
2 tbsp Fresh Coriander, fine chopped
15 Pitted Green Olives, i used Del Monte Pitted Green Olives
salt to taste
1/2 cup cornflour
6-8 tbsp all purpose flour, adjustable
1/2 cup Milk or Water
1 cup Bread Crumbs
Oil for deep frying
Take boiled potatoes in a mixing bowl and mash them with a fork or with your hands nicely. Add grated paneer, red chili powder, garam masala powder, chaat masala or amchur (whichever available), salt to taste and fresh chopped coriander. Mix well to incorporate everything well and you get a smooth soft dough. Collect the pitted green olives and wash them nicely. Pinch a small portion from the dough and flatten it on your palm to make a small disk. Place one green olive in the center and fold the potato paneer disk from all sides to cover the olive. Shape it into a sphere and keep aside. Following the same method, make more and collect on a plate. Take a small bowl and add all purpose flour and milk, whisk to make a smooth flowing thin batter. Heat oil in a wok for deep frying. And while the oil is heating take one popper, roll it over cornflour to coat from all sides. Dip the dusted popper in the flour mix and again roll it over the bread crumbs such that it coats well from all sides. Gently drop the popper in hot oil and fry till golden in color. Similarly fry rest of the prepared poppers and collect them all on a kitchen napkin to soak excess oil. Serve hot with any of your favorite dip or simple tomato ketchup or sauce.
There’s always a cheat day in your life, mine come’s every often now 😛 I know it’s a bit funny but in India snacks play a major role in our homes. Specially the North Indians enjoy all kinds of fried or baked snack, both healthy or unhealthy with tea or coffee and enjoy life. I sometimes acquire some weird eating habits. Being a North Indian and like any other woman, my love for Chaat can’t be described into words.
So today was the day to indulge into an absolute unhealthy stuff, that is a Deep Fried Katori Chaat. To reduce my guilt and feel a little better I paired it with Long Island Green Tea sent by Tea Trunk
Tea Trunk curates the finest teas of India and crafts them into unique blends with all natural ingredients. Our teas are whole leaf, flavorful and healthy. No artificial colors. No additives. No tea dust. So you can enjoy tea like it should be.
Katori chaat is bowl shaped fried patty filled with spicy potato and chickpea filling and garnished with various dips and toppings. Easy to make but requires skills to make the katoris. You can also make baked katoris using cup cake molds or even silicon molds.
For Making Katori :
1/2 cup All Purpose Flour Maida
2 tbsp Semolina/ Sooji/ Suji
1 tsp Thick Curd
1/2 tsp Onion Seeds/ Kalonj optional
1/2 tsp salt
Oil for deep frying
1 cup Chickpeas/ Chole boiled
2 medium potato boiled
1 large onion fine chopped
2 tbsp Tamarind dip/ Imli Chutney
2 tbsp Green Coriander Dip/ Dhaniya Pudina Chuyney
1/2 cup Fresh Curd/ Yogurt whisked
handful Bhujiya Sev
2-3 tbsp Fresh Coriander fine chopped
2-3 Mint Leaf chopped
2 Green Chilies chopped
1/2 tsp Turmeric Powder
1/2 tsp Red Chili Powder
1/2 tsp Coriander Powder
1/2 tsp Garam Masala Powder
1 tsp Roasted Cumin Powder
1 tsp chaat masala
handful Pomegranate pearls
Spoon Fork And Food is PR friendly and we know the importance of brands and their collaboration that benefits the bloggers in all means. But their are some brands that commercialize not for themselves but for the welfare of the farmers as well from where they source the products. One such amazing organization is EKGAON. Recently my blog collaborated with EKGAON and took a step ahead in contributing a small part for the well being for the farmers. An initiative that costs you reasonable as compared to the retail stores and you get some standardized food product that comes directly from the farmers. Great packaging at low price, EKGAON brings you raw ingredients as well as ready to eat snacks too. My first product from EKGAON out of many was RAGI MILLET which i used to make Sprouted Ragi Cutlets , following the same today i’m going to talk about their Unpolished Urad Dal (Chilke wali Urad Dal) . A 1kg pack that costs only a Rs.219, tax inclusive arrives at your door step in just 2-3 working days. Clean, dust free, zero impurities with a state of art packaging. Every purchase you do, a healthy percentage goes to the farmers too.
EKGAON is leading social enterprise in India that works with a vast range of bio-diverse community-based organic/natural food products using sustainable, equitable and ethical principles. They painstakingly curate our products by exploring, discovering and extracting/growing abundant food variety and thus restoring the forgotten food-diversity through traditional techniques. They use state of the art technology, tools to connect to more then 20,000 farmers and over 20 artisan-producer organisations to bring over 100 premium food products to markets, ensuring quality assurance across the value chain. India’s rich culture and its bio-diversity creates a magic known as Indian food globally. Drawing inspiration from India’s 5000 years old agrarian traditions and its food-diversity, EKGAON has created the ‘One Village One World Network’ across 10,000 villages over 13 years. This network prides itself in respecting and nurturing India’s traditional knowledge, its indigenous wisdom and its spiritual principles that guide food habits across its diverse regions. EKGAON network works across agricultural value chains from production, processing to distribution in order to bring unique products from community-based enterprises. These products include organic produce, desi-pulses, rare-herbs, spices and staples to markets.
So my second product from EKGAON is Unpolished Desi Urad Dal – Split with skin Black Gram You can order your purchase here
Black Gram is most well-known and high nutritional bean. It has its origins in Southern Asia, specifically India where it has been grown for thousands of years. This particular gram belongs to bean family, just like the mung bean species. This is typically referred to as Urad Dal and is consumed by people in nearly every corner of the nation as an essential part of their daily meal. Urad dal is healthier compared to almost every other beans available for sale. It may be consumed daily since it has many incredible qualities that are good for health. Black gram is a healthy pulse since it has high iron content. This can help increase the energy levels within the body and keep you active. This is particularly important for women going through menstruation when they have a greater possibility of iron deficiency. Consuming urad dal frequently helps boost your energy considerably since it creates the body’s iron stores.
Crop Variety : Artisanal
Place of Origin : Mandla, Madhya Pradesh
1 cup urad dal Split With Skin
2 cups water
2 large Tomatoes roughly chopped
1 medium onion roughly chopped
1 tsp Ginger Paste
1 tsp Garlic Paste
4 tbsp Ghee / Clarified Butter
2 Green Chilies chopped
1 tsp Red Chili Powder
1/2 tsp Turmeric Powder
1-2 tsp Coriander Powder
1 tsp Garam Masala Powder
salt to taste
2 Bay Leaf
2 Dry red chilies
1-2 tbsp fresh cream
Fresh Coriander fine chopped
1 tsp Oil/Ghee
1 tsp Mustard/ Cumin Seeds
2 cloves garlic fine chopped
1/2 tsp Hing/ Asafoetida
As i’m using Ekgaon product hence the dal is clean, but if you get the lentil from any other store then make sure you clean it once before you start cooking. So now when you are ready with the day, heat a pan and dry roast the dal till you smell the aroma. Collect the dal and let it cool. Now wash dal in running water and add in pressure cooker along with chopped tomatoes, garlic paste, ginger paste, onion, whole spices and seasoning. Add around 2 cups of water and pressure cook til 4-5 whistles or till the dal is soft and cooked. Let the steam release by itself and then open the lid. Gently stir the dal with a ladle and check salt. Add tempering if you want or else garnish the dal with fresh cream and fine chopped coriander. Add ghee generously and serve hot with roti or rice.
Rawa idli is a variation of the popular South Indian breakfast item, idli, made with rawa (semolina) or sooji. Wikipedia has some amazing story about Rawa Idli. It says that it is a speciality of the state of Karnataka in India and the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore claims to have invented it. According to Mavalli Tiffin Rooms, during World War II, when rice which is the staple item used in idli was in short supply, they experimented in making idli using semolina and created Rawa Idli. Another interesting fact is that Rawe-Idli translates to semolina-idli in the native Kannada language. It is usually found in restaurants that serve the Udupi cuisine. Rawe idli is served hot and is to be eaten along with Saagu and Coconut Chutney. A dash of Ghee poured on the top of Rawa Idli adds to the overall taste.
Rawa Idli is one of the simplest Idli recipe that does not require labor in grinding and hours of soaking and fermentation. Infact this Idli recipe can be made with scratch. Yes, just a few ingredients that are easily available in your kitchen pantry can make these soft and pillowy Rawa Idli in just 15 mins. Healthy and diabetic friendly, you can also variate the recipe by adding grated carrots, beetroot etc to make it even more filling. Easily digestive, Rawa Idli makes an amazing lunch box option as well. Serve it with Green Chili and Coconut Chutney and serve hot.
1 cup Semolina/ Rawa/ Sooji roasted
1/2 cup Thick Curd
3/4 tsp Baking Soda
1 tsp Oil
1 tsp Mustard Seeds
2 tbsp Bengal Gram/ Chana Dal
2 Dry Red Chilies, broken
1/2 tsp Asafoetida / Hing
2 sprig Curry Leaves
1/2 inch Ginger, grated
1 tbsp Fresh Coriander, finely chopped
1/2 tsp Ghee
1/2 tsp Sugar optional
Salt to taste
Collect all the ingredients on the kitchen counter before you start making the Idlis. Heat a non stick pan and dry roast the semolina/rawa until golden. Collect in a bowl and keep aside to cool. In the same pan, heat 1 tsp Oil and add mustard seeds, broken red chilies, asafoetida and curry leaves and wait till they splutter/crackle. Now add Bengal Gram/Chana Dal and roast till golden. Collect and keep aside. Whisk 1/2 cup thick curd and add in roasted semolina with the tempering. Combine to make a thick batter. Set aside for 30 mins so that the semolina soaks and softens. Now baking soda, grated ginger, fine chopped coriander, sugar (optional), salt to taste. Add little water and combine to make a flowing batter. I also added Ghee to get rustic flavor and aroma. Take a Idli maker stand and grease the sections with oil. Pour in the batter onto each section and steam the Idlis in a steamer for 12-15 mins. Turn off the gas and let the Idli rest for 5 mins before you take them off from the stand. Now carefully take out the Idlis by running a knife on sides. Plate the hot and fluffy Rawa Idlis in a plate and serve hot with green chili & coconut chutney.
How to make Green Chili & Coconut Chutney : Add 1/2 cup fresh grated coconut, 1 tsp cumin, 2 green chilies and some water in a blender and grind to make a chutney. Season with salt as needed. You can also add tempering by heating 1 tsp oil and add mustard seeds, curry leaves, broken red chili. Wait till they crackle and pour it all over the chutney.
Shikampuri Kebab is a wonderful appetizer cum side dish that enhances your dinner experience and make you crave more. Shikampuri Kebab can be made with meat, poultry or even with vegetables. The most important technique that makes Shikampuri different from Shammi Kebab is it’s stuffing. Yes, the Shikampuri kebab is stuffed with malai and hung curd and is more moist and melt in mouth as compared to shammi kebab which is a little more fibrous. An ideal party snack option, or even a great starter to your brunch party. Shikampuri Kebab is a must in my home, specially during Ramadan. I mostly make them with goat meat but this time i tried out my hands on chicken and trust me it tastes delicious. Its aromatic, moist and absolutely melt in mouth with a flavorful cream stuffing in the center that oozes out with every bite. Hyderabadi Shikampuri Kebabs taste best when served with fresh mint & coriander chutney.
Ok so now that we are done with Kebab explanation, it’s time to share an awesome news with all my readers. Feedspot is a community website that list out top 100 blogs and websites in India in various categories. These blogs are ranked based on following criteria
This year Feedspot came out with their Top 100 Indian Food Blogs and yes, your’s truly is listed among some very famous food blogs and websites. So it’s time for a happy dance as i feel proud to share the space with some of India’s most amazing food websites, blogs and chefs. I would like to take this opportunity to thank all my readers, followers, well wishers and last but not the least, my family without whom i wouldn’t have reached this milestone in my blogging career. Cheers to all (Y)
Coming back to the Hyderabadi Shikampuri Kebabs, let us take a quick look on the ingredients required…
For Filling we need :
For Kebab we need :
. It’s raining Mangoes and this is the perfect season to grab some ripe yellow mangoes make something healthy and nutritious. The Holy month of Ramadan is here as well, and in summers it really becomes tough to create dishes that not just fulfills your hunger after a day long fast but also provide essential nutrients and keep you energized.
We don’t believe in heavy Iftar, specially the oily ones are a big NO in my family. Hence we often try to indulge in something that is fresh, healthy and quick. I had some nachos in stock, and we have had enough of fruits mixes that are sweet. So why not prepare something that goes perfect with Nachos and is equally delicious to be consumed as a whole. A super quick recipe that needs just a handful of ingredients makes a super delicious and yummy side to your chips and nachos. Enjoy it as a salad or a side, mango bell pepper salsa is by far my favorite salsa recipe. Mango Bell Pepper Salsa is a sweet and spicy addition to your regular meal. Perfect with nachos, mango bell pepper salsa is a perfect summer delight.