Friday, February 24, 2017

Aloo Posto


A simple and delicious stir fried potato dish, aloo posto is a staple in Bengali households. Using just a few ingredients you can make these spicy potatoes and they taste awesome with dal and plain roti. The main flavor comes from poppy seeds. The key to making an delicious aloo posto is soaking the poppy seeds long enough so they grind to a fine paste. As the dish cooks, you get a rich silken gravy clinging to the potatoes. You can decide on the consistency of the gravy and add more water as desired. Traditionally these are cooked in mustard oil which really adds to the flavor big time. So make this dish in mustard oil if you can source it. Vegetable oil works too.

Ingredients: (Serves 4-5)
5-6 large potatoes
4 Tbsp poppy seeds
2 tbsp mustard oil(or vegetable oil)
½ tsp nigella seeds
2 green chilies (optional)
½ tsp turmeric powder
½ tsp sugar (optional)
Salt to taste
  1. Soak the poppy seeds in a little water overnight. Water should cover the seeds. If you forget to do this the night before, soak them in hot water for 2 hours.  Grind poppy seeds in a blender using a few tablespoons of soaking liquid to a fine paste. Keep aside.
  2. Peel the potatoes and dice them. 
  3. Heat oil in a pan over a medium flame. Add nigella seeds and green chilies. Fry for a few seconds and add the cubed potatoes. 
  4. Add the turmeric powder and salt and stir well. Fry for a minute or two and stir in the poppy seed paste making sure it coats all the potato pieces. Add about a ¼ cup water and bring to boil.
  5. Simmer and cook for about 10-15 minutes with the lid on. 
  6. Halfway through cooking give it a stir and add a little more water if it looks too dry. Mix in the sugar at this point if using. 
  7. Serve hot with puris or  rice and dal. 

Friday, February 17, 2017

9 versatile spice blends


Spices and herbs are the backbones of any flavorful cuisine across the globe. The fragrant aroma of roasted whole spices in the kitchen is just out of this world. Having a few of these spice blends at hand always inspires me to cook and create new dishes. Freshly roasted and ground spices are way more potent than their ready made counterparts. And storing them in airtight containers keeps their freshness locked in for long. I always make the spice blends without salt. This way I can control the amount of salt in a dish without compromising the amount of spice I want.

Here are some of my favorite spice mixes that I always have at hand. Each more versatile than the other. The spice rubs stay fresh for 4-6 weeks but the spice pastes have a shorter shelf life, about a week to 10 days. Store the dry spice rubs in airtight containers and the pastes in the refrigerator. With all these in your pantry, you have most of your dishes covered from bbq meats to curries to stir fries to salads.

Tandoori masala
This characteristic red colored spice mix is spicy and very aromatic, used mainly in North Indian BBQ dishes which are cooked in the tandoor or clay oven. Use it to marinate chicken, fish, paneer, veggies such as peppers, mushrooms, cauliflower, onions and potato.
The characteristic red color comes from the Kashmiri chilies which have a distinctive flavor, though not very spicy.
Find the detailed recipe here.



Peri-peri spice mix
Piri piri is an African bird's eye chili that has been growing wild in Africa for centuries and is now cultivated commercially in Zambia, Uganda, Malawi, and Zimbabwe. Way back in the 15th century, the Portuguese explorers were introduced to the Bird’s Eye Chili growing under the warm sun in the rich soils of Africa. This was a spice so nice, it had to be named twice. Piri piri is the Swahili word for 'pepper pepper'. These hot and sweet peppers are the inspiration for this spice mix.
Add a handful of herbs, spices, a squeeze of sun-ripened lemons and a dash of garlic to these peppers to get a spice rub that tantalizes your taste buds and adds a tonne of flavor to a meal.
Find the detailed recipe here.

Cajun (Creole) seasoning
The word “Cajun” originates from the term “les Acadians,” which was used to describe French colonists who settled in the Acadia region of Canada which consisted of present-day New Brunswick, Prince Edward Island and Nova Scotia.
Cajun cooking is a combination of French and Southern cuisines, and is a robust, country-style rustic cooking.
Composed of many different spices, Cajun seasoning is a complex blend of spicy, earthy, pungent, and grassy. Cajun seasoning is used heavily in gumbo, jambalaya and blackened fish dishes, as well as for spicing up boiled shrimp and crawfish, French fries and sauces. You will find most of these in your pantry. I strongly recommend making this during the BBQ season. You can use it as a spice rub for chicken and fish.
Find the detailed recipe here.

Chana masala
A blend of spices, roasted to perfection and then ground coarsely. Use this spice concoction to make choley (curried chickpes), black chana, dry peas. This spice blend is quite potent so a little goes a long way. I even use it to flavor some stir fried veggies like beans, eggplant.
Find the detailed recipe here.
Tava fry masala
Blend of several herbs and spices for stuffing whole veggies to cook on tava (griddle). Use it for baigan (small eggplants), bhindi (okra), tindora (Ivy Gourd), long green and red chilies, karela (bitter gourd), sweet peppers, small potatoes, arbi (eddos), etc. You can also use it to flavor your everyday stir fried veggies.
Find the detailed recipe here.
Greek Seasoning
A versatile herb mix to have at hand during the BBQ season. I prefer not to add salt in any spice mix, this way you can control the amount of salt you want in the dish. Find the detailed recipe here. Here are some ways you can use this spice.
  1. Souvlaki and gyros- Use it as a dry rub marinade for grilled chicken, fish or pork. 
  2. Use it in burger meat specially lamb burgers.
  3. Stir fry spice - Use it in stir fried potatoes as a spice. Use it also as a spice for any grilled vegetable.
  4. Salad dressing - Blend with red wine vinegar and salt, whisk in olive oil to get the perfect Greek dressing for your salad. Top with olives and feta. 

Vindaloo Masala
Vindaloo curry is a staple on the menu of British Pubs and most Indian restaurants in England. Vindaloo is a hot and spicy curried dish available in various incarnations—pork, beef, chicken, lamb, (pork being the standard). This potent concoction is fiery and tangy containing some combination of garlic, chilies, coriander, cumin, onion, tomatoes, ginger, peppercorns and tamarind. Following recipe is my take on this delectable masala. You will need about 4-5 tablespoons for any dish you make for 4 people. If you prefer less spicy, reduce the amount to 3-4 tbsp in the dish.
Use it to make chicken, fish or pork curry. I have used it with tofu and eggplant as well and they taste awesome.
Find the detailed recipe here.

Malvani Masala 
Malvani cuisine belongs to the Konkan coastal regions of Maharashtra, Goa and West Karnataka. The flavors are highly influenced by Maharashtrian and Goan cuisine. Being a coastal area, seafood dominates the food choices and there is liberal use of coconut. A number of spices and herbs are used in varied combinations and here is a standard hot and spicy Malvani masala to be used in a variety of both veg and seafood curries and stir fries.
Find the detailed recipe here.


Vangi bhaat masala
This spice blend has a very specific use - spice for flavoring eggplant rice (vangi bhaat). There are two main variations of this dish based on the geographis regins - Maharashtrian and Karnatak. The main difference is in the spices. The following recipe is the Karnataka variation which uses coconut  and curry leaves.
Find the detailed recipe here.

Friday, February 10, 2017

Methi chaman


Indian cuisine is well known for offering a wide range of vegetarian dishes for its massive population that relies purely on meat free diet. An array of lentils and beans, an abundance of seasonal vegetables and paneer along with a wide selection of herbs and spices form the backbone of Indian vegetarian cuisine.
Indian cottage cheese or paneer is fresh cheese that can be easily made at home and requires no aging. It has a mild taste and  and soaks up the flavor of the spices its cooked in. It holds up well to frying and grilling and so is a great choice for curries and BBQ. This versatile ingredients is used to make a wide array of dishes ranging from starters to main dish to dessert. A fave among all you can find it in restaurant meals, home cooked food and street food.
Methi chaman is from the Kashmiri kitchen. Fresh methi greens are cooked with fried cubed paneer and buttermilk and flavored with bold spices such as ginger and fennel powder. There are several variations to this dish. You can use half methi and half spinach leaves to reduce bitterness and make it more kid friendly. You can also puree the greens rather than chop them. This makes for a smooth gravy like dish. I like the following version with the earthy rustic chopped fresh methi only.

Ingredients: (serves 4-6)
500 gm paneer
1/2 cup buttermilk
1 bunch of fresh fenugreek (methi) leaves
1 tsp ground fennel
1/2 tsp ginger powder
1 tsp turmeric powder
1 tsp cumin seeds
A pinch of asafoetida powder
Salt to taste
1 tbsp Oil
  1. Remove any excess moisture from the paneer using a paper towel and then cut into bite sized cubes. These need to be fried lightly till the edges turn golden. You can use one of the following two methods for this. The baking method works well when making a large quantity for a crowd. 
  2. Frying method for paneer - Heat a few tablespoons of oil in a non stick pan over medium heat. Shallow fry the cubed paneer in batches till lightly golden on all sides. this should only take 2-3 minutes. Remove from heat onto a paper towel to remove excess oil. 
  3. Baking method for paneer - Preheat the oven to 350 F. Prepare a baking sheet by lining with foil sprayed with some oil to prevent the paneer from sticking. Brush the paneer cubes with some oil in all sides and place them on the baking sheet in a single layer. Place in the hot oven and bake for 10-15 minutes, turning once in between. Do keep an eye as paneer can overcook quickly. 
  4. Soak them in buttermilk to keep soft. 
  5. Wash and drain the methi leaves to remove excess water. Chop them fine. 
  6. Heat oil in a pan and add asafoetida followed by cumin seeds. Let them roast for a few seconds before adding methi leaves. Fry for a minute and add all the spices and seasoning. 
  7. Add paneer cubes and buttermilk and mix well. Bring to a boil. Reduce heat and simmer covered till the gravy thickens. Cook till the desired consistency is reached. I like it dry-ish. Serve hot.

Friday, February 3, 2017

Shahi Paneer



Indian cottage cheese or paneer is fresh cheese that can be easily made at home and requires no aging. It has a mild taste and  and soaks up the flavor of the spices its cooked in. It holds up well to frying and grilling and so is a great choice for curries and BBQ.
Shahi paneer means a royal paneer curry. This tomato and yogurt based creamy dish with cubed paneer has a definite Mughal influence. Fried cubes of paneer are simmered in an onion, tomato, yogurt, ginger and garlic based gravy spiced with cinnamon, cloves and cardamom. These spices add a delicate flavor enhanced by the sweet nuttiness of cashews, a touch of sour from the yogurt and a rich smoothness of the cream.
So shallow fry paneer cubes till lightly golden and keep aside. Make the gravy. Add the fried paneer and simmer for a bit to allow the flavors to blend in. Do not overcook the paneer as it gets rubbery. Serve with naan or cumin rice. 

Ingredients: (serves 4-5)
400 gms paneer
1 medium red onion, pureed
2-3 cloves garlic, minced
2 inches ginger, grated
2-3 green chilies, chopped fine
10-15 cashews
1 large tomato, pureed
2 tsp tomato paste
1 cup hung yogurt
1/2 tsp cumin seeds
4-5 cloves
Small piece cinnamon
2 green cardamoms
1/3 tsp turmeric powder
1 tsp coriander powder
Salt to taste
1/2 tsp sugar
Deghi mirch (cayanne pepper) to taste
Oil for frying
1-2 tbsp cream for garnish (optional)
Handful fresh coriander for garnish
  1. Remove any excess moisture from the paneer using a paper towel and then cut into bite sized cubes. These need to be fried lightly till the edges turn golden. You can use one of the following two methods for this. The baking method works well when making a large quantity for a crowd.  
  2. Frying method for paneer - Heat a few tablespoons of oil in a non stick pan over medium heat. Shallow fry the cubed paneer in batches till lightly golden on all sides. this should only take 2-3 minutes. Remove from heat onto a paper towel to remove excess oil. 
  3. Baking method for paneer - Preheat the oven to 350 F. Prepare a baking sheet by lining with foil sprayed with some oil to prevent the paneer from sticking. Brush the paneer cubes with some oil in all sides and place them on the baking sheet in a single layer. Place in the hot oven and bake for 10-15 minutes, turning once in between. Do keep an eye as paneer can overcook quickly. Remove from oven and place in a bowl of warm water till you make your gravy. Drain and squeeze out excess water before adding it to the gravy. 
  4. Make the cashew paste - Soak the cashews in 1/4 cup warm water for 5 minutes. Add the soaked cashews along with the water in a blender and make a smooth paste.
  5. Prepare the gravy - Heat 2 tbsp oil in a heavy bottomed pan over medium heat. Add the cumin seeds and let them roast for 5 seconds. Coarsely pound cloves, cinnamon and green cardamom in mortar and pestle, and add it to the pan. Add onions and fry till they turn pink. Add minced garlic, ginger and green chilies and lower the heat a bit. Continue cooking till everything turns light brown. 
  6. Add the tomato puree, tomato paste, sugar, salt and all the powdered spices to the pan. Mix well and bring to a boil. Reduce the heat to medium low and continue cooking the tomatoes and spices for a minute. Now add the plain yogurt and cashew paste and cook on medium heat till you see some oil leaving the sides of the pan. Avoid using very high heat or the yogurt will start to curdle. 
  7. Add 1/2 - 3/4 cup water (based on the desired consistency) and stir well to get a uniform gravy. Bring to boil and simmer for 3-5 minutes. 
  8. Add the fried paneer cubes . Stir gently to coat all the pieces with the sauce and simmer for a minute.  Remove from heat, stir in the cream and sprinkle fresh minced coriander. Serve with roti or naan.