Merry Christmas !! With Sweets & Eggless Cookies !

Eggless Cookies
     These have many names like Russian Teacake, Mexican wedding cake, Swedish Teacake, Italian Butternut, Butterballs, Snowballs…I guess the list will go on as these are one of the most favorite and traditional holiday/Christmas cookies. Its interesting how with the same ingredients the name of the recipe varies by the region. Just like the Indian festivals are not complete without a deep fried sweet, the American holiday season is not complete without a cookie. So had to make one!! Traditional Russian teacakes use pecan as these are also called as pecan balls (another name !!!). I’ve used almonds (have a 4lb bag lying in my pantry) and if you’ve noticed my previous posts, most goodies are topped with almonds! Try using any other nuts of your choice and am sure these melt in mouth cookies will always be a hit !!

1 cup all purpose flour
1/2 cup butter
1/4 cup sugar (confectionary)
1/2 tsp vanilla extract
1/4 cup nuts, roasted, chopped
1/8 tsp salt
some sugar to roll the cookies

Preparation Method:
1. In a bowl, beat the butter, sugar and vanilla essence to make light and fluffy cream.
2. Sift flour and salt and add to the above butter mixture. Mix.
3. Add in the chopped nuts and combine to make a soft dough.
4. Pre heat oven to 400F.
5. Shape dough into 1 inch balls or cookie shapes and bake at 400F for 10 – 12 minutes.
6. Once cooled, lightly dust with confectionary sugar if required !!!

Eggless Cookies

Preparation Time: 20 mins
Baking Time: 12 mins
Makes: 15 – 18 cookies
Note: I over baked a little so that I could get a light brown color, otherwise these are off white in color.
 Eggless Cookies (3)

Rose Cookies – Rosette Cookies – Achappam - Phool

Recipe: Sweetened batter deep fried in flower shapes !!

    Yesterday we had made these wonderful little, gorgeous looking Kormolas (Flower bud cookies) and today it was a sweet surprise!. I think Santa came in the night and he had turned all those buds into flowers. Surprise, Surprise!! and when we tasted them they were just so yummy, sweet and crispy. Ha, Ha, Ha!!! Just a joke, just a joke!.
    This is yet an other Christmas goodie that is part of many Christmas celebrating homes in Goa, Konkan (Mangalore) and also in Kerala where it is known as Acchappam and made with rice flour. These cookies are also made in some of the European countries and are called by different names, Rose De Cookies(Portuguese), may be many names in many countries with their own way of making. This one is a Goan way or I can say our family’s traditional way of preparing these rose cookies. These cookies are off to Cake N Cookies event by Sara.
     To make these cookies, one needs a special mold made up of metal and is known as rosette iron

1 cup All purpose flour, sifted
3/4 cup confectionary sugar (Add more if you need more sweet)
3/4 cup water or milk
1 egg
4-5 drops of Vanilla extract
pinch of salt.

Preparation Method:
RoseCookies (2)
1. Slightly beat the egg in a bowl.
2. Combine sifted flour, salt, powdered sugar and mix in the egg mixture.
3. Add water and beat until smooth. (Consistency should be that of thick dosa/pancake batter)
4. Stir in vanilla extract. (Add food color if preferred)
5. Heat oil in a vessel with the mold immersed until thoroughly heated.
6. Dip hot mold in the batter (make sure the batter doesn’t run on the top of the mold. If this happens it will be difficult to remove the rosettes.)
7. Immerse the coated mold in hot oil and fry for few seconds until the cookie is lightly brown.
8. Repeat the process for remaining batter.

Preparation Time: 25 mins
Makes: 40 – 50 cookies


KORMOLAS – KaLyo - Flower Bud Cookies - Christmas Special

RECIPE FOR KORMOLAS: Sweetened flour dough made into flower bud shape and deep fried !

Karmolas (14) 
Lately there have been lot of posts from my side, that is because we are having Christmas vacations and office will only resume in the new year. And that's the very reason I am able to make these Indian Goan Christmas specials. Karmolas are also part of the traditional Christmas goodies and are called as Phoolacho KaLyo (in Konkani) which are also known as Flower Bud Cookies. These are similar to KALKAL, simple, easy to make and taste sweet and crispy !
I’ve used water to make the dough, though one can use milk or coconut milk too! And very important to knead the dough to a soft texture. I've mentioned the process of making kormolas in step by step process, so its easier to prepare ! These are off to EC's WYF Tea Time Snacks event.

1 1/2 cup all purpose flour
3/4 cup powdered sugar
3 tbsp ghee/butter
4 drops of Vanilla essence (Optional)
water/milk/coconut milk for kneading
Oil for frying

Preparation Method:
A. Preparation of dough (time: 10-15mins)
1. Combine flour, salt and powdered sugar. (taste for sweetness, add more or less as per your preference)
2. Slightly melt the butter/ghee in a pan and add it to the above mixture well. Make sure that no lumps are left of the butter.
3. Knead the dough by adding little water/milk at time.
4. Leave the dough covered with damp cloth/paper for 15mins.

karmolas (11) karmolas Karmolas (18) Karmolas Karmolas Karmolas
B. Preparation of Kormolas (Preparation Time: 20 mins)
1. Take out a fistful size of dough and roll it using a rolling pin. Slightly dust the board with flour and roll into a chapati.
2. Use a small round cookie cutter or lid of any bottle not bigger than 1” diameter and cut it into round shape. (follow the pictures)
3. Take opposite edges and twist to form a bud like shape. Detailed explanation below. Repeat for remaining dough !!!!
4. Make sure to twist it well otherwise it will open up while frying.
5. Heat oil in a Kadai/Skillet or frying vessel.
6. Keep heat on medium heat and deep fry Kormolas. (The oil should not be very hot while frying, otherwise the Kormolas will become dark brown but uncooked from inside)
7. Once they seem to light brown, remove them aside in a plate lined with paper. (these will continue to cook even after they are removed for few minutes)
Note: The dough needs to be kneaded really well. It has to be soft and while rolling chapati, the edges should be smooth. If the edges are not smooth, add water and knead. Use a food processor if required.


Alambi Bhath / Mushroom Rice with Malvani Green Masala

Mushrooms and rice cooked in masala with coconut, cilantro and spices !
    Alambi means mushroom and this is a typical Malvani Green Masala (Hirwa Masala). This masala can be used to prepare other types of rice like Masala Bhath, Kolambi bhath (prawns rice) and also for chicken curry. Back home, we use to only get the mushrooms during the July - August months, when they are naturally grown and available in the markets. So whenever we got the mushrooms, we sure made different kinds of recipes and this is one of them !
    The typical green malvani masala is used in the recipe. Always make sure to roast the green chilies is very little oil as this helps in reducing the spiciness and the raw taste of the chilies.


1 1/2 cup rice
3 cup mushrooms, sliced
1 small onion, sliced
1 1/2 tbsp oil
salt to taste
2 tsp garam masala OR roast and grind the following
  (1/2 tsp cumins seeds, 1 tsp coriander seeds,1/4 tsp pepper corns,  1/8 tsp caraway seeds, 1/2 bay leaf, 4  cloves, 2 green cardamoms, 1/2” cinnamon)
  1/4 cup fresh/frozen coconut, slightly roasted (add more if preferred)
  1/2 cup cilantro
  2 – 4  green chilies, slightly roasted
  1 tsp ginger, chopped
  3 tsp garlic, chopped

Preparation Method:
1. Wash and soak the rice for 10 – 15 minutes, drain and keep aside.
2. Grind all ingredients mentioned into a fine paste. Also grind the species to a fine powder if required. (I used freshly ground spices)
3. Heat oil in a deep vessel, add onions and sauté till translucent. Add garam masala.
4. Add mushrooms and sauté, then add rice and saute. Add the masala paste and roast for few minutes.
5. Add enough water(2 1/2 – 3 cups), salt and bring it boil on high heat. Let it simmer. Then keep on low flame and let the rice cook.
6. Once done, remove from heat, serve with lemon, raita on side.

Preparation Time: 30 – 40 mins
Serves: 2 – 4

Note: The garam masala spices and the ingredients can also be ground together although the blender here will not be of good help!
Variation: The green masala can be used to other dishes as well!


Moogachi Usal – Green Moong Bean Curry

Cooked whole moong tempered with onions, chilies and curry leaves !
Other Names: Mugachi Usali, Hesaru KaaL Usli, Mung/Green Gram Curry

     The moong bean also know as green gram is one of the famous and widely cultivated beans in the south-east Asia. Although there are lots and lots of recipes with split dal as well as the whole gram, this recipe preparation is mostly (In and Around) North Karnataka specialty. The whole beans are cooked and then tempered with light spices and  is best with chapati. Also this dish is garnished with gural/kaLe til chutney, which I do not have right now and  probably will only find its place in kitchen after a trip to India! This recipe will go to the legume affair  MLLA-18 hosted by Sri and started by Susan

1 cup whole mung
1/2 onion, chopped
2 – 3 green chilies, chopped
1 strand of curry leaves
2 tbsp oil
salt to taste
1/8 tsp turmeric

Preparation Method:
1. Pressure cook the moong beans with enough water until they are soft or according to consistency required. (This is made as a dry curry)
2. Heat oil in a pan or vessel and add curry leaves, chilies and onions and saute.
3. Add the cooked beans, salt, turmeric and cook for few minutes.
4. Garnish with cilantro/coriander leaves and/or gural chutney.


Preparation Time: 30 mins (includes cooking)
Serves: 2 - 4

Note: Preferably use a pressure cooker as the bean are not soaked. It also helps to reduce the cooking time significantly.


Simple Christmas Cake

Christmas is an occasion where all the family and friends come together and we offer each other good wishes. Making all these Christmas goodies takes back to the memories when we all together use to make ‘Kuswar’ with so much eagerness and excitement!. In my last post comments, some of my blogger friends asked if I am from Goa (India), yes I do belong but brought up in Belgaum and Mumbai.
All of these traditional Goan/Indian Christmas recipes are prepared as per my mom and grand mothers directions. This is a simple cake while other traditional Christmas recipes include plum cake, fruit cake, kul kul, Baath Cake among others. I have not made any changes or any cake decorations to keep them simple, traditional and home style. I hope you’ll make it and enjoy it as I’ve always !! This goes to Cakes N Cookies hosted by Sara’s Corner.

1 cup all purpose flour (maida) (~125g)
3/4 cup sugar (~125g)
1/2 cup butter (~125g)
4 eggs
1 tsp baking powder
1 tsp vanilla essence
1 tbsp of nuts/dry fruits (optional or add more)

Preparation Method:
1. Cream the butter and sugar until spongy and keep aside.
2. Beat eggs until fluffy. Slowly add the sifted flour and baking powder and continue mixing.
3. Add the egg-flour mixture to the butter-sugar cream mixture, a little by little or else the mixture will curdle.
4. Add essence and mix. Preheat oven to 350F (175C).
5. Grease a baking tray and pour the mixture and top with nuts/dry fruits. (Use parchment paper if preferred. I use a greased glass bowl dusted with flour. This makes the cake to come off easily. Picture below.)
6. Bake at 350F (175C) for 50 – 60 minutes or until a knife inserted in the centre comes out clean.

cake (2)
Preparation Time: 30 – 40 mins
Baking Time: 50 – 60 mins

Note: The above ingredients make two of these cakes.
Very important step is mixing the batter.

Other Christmas Recipes:


Baath Cake – Coconut Semolina Cake – Goan Christmas Special

Recipe: A traditional goan christmas cake made with semolina, coconut.
Other Names: Bhaath Cake, Bolo de Coco, Coconut Cake, Rava Cake, Sooji Cake

Baath cake is another Goan Christmas specials that forms the part of the kuswar, the unique set of Christmas goodies. It is a moist cake, rich with coconut and one of the authentic goan dish. Made with semolina, eggs, coconut, sugar, butter, this is extra rich, flavorful with all the ingredients that go into preparing it, very simple one and mouthwatering !!! This recipe goes to AWED-Portuguese hosted by Priya and started by DK.

2 + 1/2 cups coconut, fresh/frozen and grated (~400g)
1 full cup semolina (~200g)
1 full cup sugar* (~200g)
1/8 cup all purpose flour (maida)
3/4 cup butter/ghee
3 eggs
1 tsp baking powder
1 tsp vanilla essence
4 tbsp dry fruits (optional)

Preparation Method:

BaathCake BaathCake
1. Beat the eggs till fluffy and add grated coconut slowly with continuous mixing.
2. Combine semolina, sugar, flour and baking powder and add slowly to the above mixture with continuous mixing.
3. Beat the butter/ghee and add it to the above mixture. Continue mixing.
4. Leave the batter for 6 –7 hours or overnight.
5. Add vanilla essence (or desired flavor) and mix.
6. Transfer the batter in a greased baking tray (I've used 8x8 glass tray) and top with dry fruits.
7. Preheat oven to 325˚ F (165˚ C) and place the tray at the center.
8. Bake for 45 – 50 minutes or until a knife inserted in the center comes out clean

Preparation Time: 30 minutes
Baking Time: 45 – 50 minutes

Note: * Add more sugar if you need the cake to be more sweet.
The baking tray has to be half full so that the cake is cooked properly, so use a baking tray accordingly.
Coat the dry fruits with some flour before adding to the batter.


KALKAL / Kulkul – Goan Christmas Special Sweet

Recipe: Sweetened flour mix deep fried in shapes called kalkal!

The Europeans journey to India in search of spices came with an influence of culture and so came the new food and recipes. Much of Goan food is a combination of Portugese and Indian food, and Kalkal is one of these, although there might have been lot of other influences as well. Traditionally the Christmas goodies, called kuswar, are specially prepared by the Catholics in Goa and are distributed to neighbors, friends and relatives during Christmas.

1+1/2 cup all purpose flour
3/4 cup powdered sugar
1/4 cup butter (unsalted)
2 –3 drops of vanilla essence (optional)
pinch of salt
1/8 cup water*
oil for frying

Preparation Method:
A. Prepare the  dough (time : 10 -15 mins)
1. Combine the  flour,salt and powdered sugar. (taste for sweetness, add more or less according to preference)
2. Slightly melt the butter in another pan, and add this to the above mixture and prepare the dough by adding little water at time.
3. Leave the dough covered for 15 mins.

Kalkal (2)Kalkal (3)Kalkal (4)Kalkal (5)

Prepare Kulkul:
1. Make tiny balls (slightly bigger than pea) out of dough and place it on backside of the fork.(follow the pictures)
2. Press the ball, and roll to join the ends.(join the ends, or else they will open up while frying)
3. Heat oil in a kadai/skillet or frying vessel. The oil should not be very hot otherwise the kalkals will become dark brown but uncooked inside.
4. Keep heat on medium heat and deep fry kalkals.
5. Once they seem to light brown, remove them aside in a plate lined with paper.(these will continue to        cook even after they are removed for few minutes) 

Kalkal (8)

* Would need slightly little over 1/8 cup of water to make a dough.
 Heat the oil first and then fry the kalkals on medium heat. If the oil is not hot, the kalkals will break
 If the ghee or butter is more in the dough, the kalkals might break off. So add little flour and  knead well.


Orzo Pasta with Greens !

Recipe: Cooked Orzo pasta tossed with olive oil, garlic salt and herbs !

OrzoPasta with Greens

   This is another recipe using beet greens, a simple pasta. I’ve used the orzo pasta, which is  rice shaped and looks like a poha once it is cooked. The name Orzo itself means rice shaped pasta, and is mostly used in soups and salads, but also can be a good substitute for rice in pilafs and vice versa, although I prefer to use it as a light meal or in soups and salads. One can get a colorful rainbow orzo which is made with different vegetables and is a good one for salads.
   We wanted to have something light for dinner. So had prepared this dish which  is very simple, quick, no frills recipe and perfect with greens and olive oil. But do add any other ingredients if preferred! This goes to Presto Pasta Nights hosted by Reeni of Cinnamon Spice and Everything Nice.

1 1/2 cup Orzo pasta
1 1/2 cup greens(used beet greens)
1 1/2 tbsp olive oil
garlic salt for taste
dry basil leaves for garnish (just a sprinkle)
dry parsley leaves for garnish (just a sprinkle)

Preparation Method
1. Boil water and add the orzo pasta and let it cook till soft(al dente), takes about 7 – 10 minutes. Drain the extra water or save if needed for soups. (Do not rinse with cold water)
2. On low to medium heat, stir in the greens, olive oil, garlic salt, basil and parsley to the vessel containing cooked orzo.
3. Continue to stir till any water, if present is evaporated. Remove from heat and serve as a side or a light meal.
 OrzoPasta with Greens (2)  Preparation Time : 15 mins
Serves: 2 - 3


Roasted Beetroot Salad with Honey-Olive Oil Dressing

Recipe: Salad greens topped with roasted beet root and drizzled with honey, olive oil dressing !


Don’t you all think that I should be posting some nice and indulgent sweets, pies, cakes and cookies since  holiday/Christmas  season is here !. Apparently some one asked me if I am going to post some of those and I jokingly said , “Well, I have a salad to post. I am planning the posts for beyond the Christmas season and for new year resolutions " !!  Just kidding, apparently I've few list of drafts pending that I need to share with you all. Enjoy the season with all the sweets and savories. I am going to make some Goan Christmas specials and will post them in coming days. For the mean time enjoy the roasted beetroot salad!

Beet has lot of medicinal value and you can find more info here. I have slightly roasted them in a pan and if one prefers, can make use of oven. The salad dressing  made up of honey and olive oil is awesome!

2 cup greens, chopped (used lettuce)
2 leaves of beetroots, chopped
1/4 cup carrots, grated
2 beetroots, sliced
1/2 tsp oil
salt to season (if required)
2 tbsp water
1 tbsp olive oil
1 tbsp honey

Preparation Method:
1. Remove the skin of the beetroots and thinly slice.
2. Heat oil in a pan and roast them on med-high heat for 5 –10 mins or according to softness required. Season with salt if desired.
3. For dressing: Combine the ingredients mentioned and whisk.
4. Arranging: Take a salad bowl or plate layer with the greens, beet greens and carrots. Top with the roasted beets. Drizzle with the dressing or serve on side. Top with some feta cheese if required !!!

Preparation Time: 10 – 15 mins
Serves: 1 - 2


Roasted Eggplant with Scallions & Tomatoes

Recipe: Eggplants sauteed with onions, scallions(spring onions), tomatoes and seasoned with light spice !

RoastedEggplantSpringOnionsThe scallions are also know as green onions/spring onions or salad onions. This is a simple dish that was prepared for a side using eggplant/brinjal. Very simple and easy! And all these combinations of veggies come up because it is time to clear the stuff from the fridge, so by the weekend comes, I can get some fresh ones!
I have used the regular onions for tempering and the spring onions are added just before the dish is done so that the colors are retained and is not overcooked.

1 Chinese eggplant, sliced into wedges, 1 1/2 cup
1 cup spring/green onions, chopped
1/2 onion, sliced
1/2 tomato, sliced
1 tbsp oil
1/4  tsp chili powder
1/8 tsp turmeric
salt to taste

Preparation Method:
1. Heat oil in a flat pan and saute the onions till translucent.
2. Add the eggplant wedges and fry them on each sides. Put the eggplants wedges in one layer and not on top of each other so that they are cooked evenly.
3. Once the eggplants are slightly cooked, season with salt, turmeric and chili powder.
4. Add the spring onions and tomatoes and give a stir/sauté for a minute or two.
5. Remove from heat and serve as a side with rice/chapati or any main dish.


Preparation Time: 10 – 15 mins
Serves; 2


Mango Kairas (A sweet spicy & tangy Mango Relish !)

Cooked raw mango pieces simmered in a sweet and spicy coconut sauce!

     Kairas is a combination of two words, kairi+ras, meaning raw/green mango + juice. This is one of my favorite preparation using green mango. The sweet, spicy, tangy, tart flavors of this dish takes me back to the good  young days when I had first pestered my grand mother's friend to show how to prepare it and I was in 3rd std!!!.
     I believe this is a Konkan specialty, but it does vary from the one that is prepared in the Konkan region of Karwar and Mangalore. Its more of a dry preparation while this one is more of a gravy(ras) consistency. Yeah, I love to slurp the ras!!! And this goes to the Mango Challenge on Foodie Blogroll

1 large mango, unripe,deskin, diced
4  1in-cubes of jaggery /  5 –7 tbsp of brown sugar
pinch of turmeric
salt to taste
  1/3 cup coconut, fresh/frozen
  1/2 tsp cumin seeds
  1 tsp oil
  1/4 tsp mustard seeds
  1/4 tsp cumin seeds
  4 –5 curry leaves
  3 green chilies, chopped

Preparation Method:
1. Dice the raw mango into small pieces and cook them in a vessel with enough water.(Discard the seed).When cooked the mango pieces look transparent
2. Grind the coconut and cumin to fine paste or slightly coarse.
3. Heat oil in a vessel, add mustard seeds. As they splutter, add cumin, green chilies, and curry leaves.
4. Transfer the cooked mixture of mango to the tempering vessel. Add turmeric, salt, ground paste and jaggery and bring to boil.
5. Let it simmer for 5 mins, then remove from heat and serve with bread/chapati/paratha or have as is(which I love). It is also a good filling for sweet crepes.

MangoKairas (2)

Preparation Time: 20 mins
Serves: 2 – 4
Note: Add more or less jaggery/brown sugar as per taste.


My 50th Post – With a Poem !

This is my 50th post and wanted to make it special by sharing this wonderful poem with you all. One of my favorite poems and readings!

Source: Christian Larson for The Secret


Sautéed Cauliflower Bhaji/Sabzi

This is one of my favorite veggies, Hmm, how many favorites do I have? Well I guess I love all the veggies and a day doesn’t pass without having them on the menu as well as eating. I love the greens of the cauliflower, but have never come across anyone selling the whole vegetable, packaging concerns I guess. But I do miss the fresh veggies that we used to get, fresh from the farms. Next year in the summer I am making it a point to find out if these are locally grown so that I can get hold of the greens.
I believe for some reasons cauliflower is not in good books of some people because of the smell which is due to sulfur compounds present in the vegetable. However it is been found out that, the enzymes with sulfur compounds help in detoxifying the liver and prevents cancer. So here is a simple sautéed/stir-fry recipe and use of masala gives nice distinct flavor to the dish!

4 cups cauliflower, chopped, rinsed
1/2 cup onions
2 – 3 green chilies, chopped
2 tbsp oil
1/2 tsp mustard seeds
1 tsp goda masala (if unavailable, use garam masala)
pinch of turmeric
salt to taste

Preparation Method:
1. Heat oil in a large pan or skillet and add the mustard seeds. As they splutter, add the chopped chili, onions and sauté till translucent.
2. Add the chopped cauliflower and sauté for 7 – 10 minutes.
3. Add salt, turmeric and masala and saute for few more mins.
4. Remove from heat and garnish with cilantro. Serve it as a side with chapati or just have it as it is(I did  )


Preparation Time: 15 mins
Serves; 2 – 3
Note: I have not used any water in the recipe and is a simple sauté. Any little moisture that was, was from rinsing the veggie.
The green chilies that I use are very small (1 -2 inches), so use your own discretion while using!


Karahi / Kadhai /Kadai Chicken

Recipe: Chicken pieces sauteed with ginger, garlic and cooked in tomato sauce !

While I am writing this post, we are having the first snowfall of the season!!!!!!! Everything is starting to get covered in the white snow blanket, the actual start of the winter and holiday season. 
Well coming to the recipe, Kadhai Chicken means chicken cooked in a skillet or wok. I just cook it in a vessel or pan! The difference between Moghlai and Awadhi cuisines is the use of spices. Moghlai cuisines uses lot of spices and heavy use of cream/yogurt/paneer while the Awadhi cuisine(Lucknow) uses just few spice ingredients and a slow cooking process. I got this recipe from one of our friends whos relatives belong to Lucknow and she mentioned to me that this recipe is basically prepared with ginger garlic, pepper flakes, that’s it but lot of oil. Well, I am not going add a whole lot of oil so made it up with some spices to replace for some amount of oil. May be next time when I take a picture of the exact recipe minus oil, will make for another post !

1/2 tsp cumin powder(optional)
1/2 tsp coriander powder(optional)
1 tbsp of red pepper flakes
2 tsp red chili powder
1/8 tsp turmeric
salt to taste & lemon for garnish(must)
   1 1/2 lb boneless chicken, cubed (~ 750 gms)
   3 tbsp yogurt
   1 tsp lemon juice
   6 tbsp ginger garlic paste
   4 – 6 large tomatoes, chopped
   1 tbsp oil
   2 tbsp oil (add more if preferred)

Preparation Method:
1. Combine chicken pieces with yogurt, lemon juice, salt and ginger garlic paste and marinate for 10 – 15 mins or more.
2. Cook the tomatoes in a tbsp of oil, some salt until all the moisture is evaporated and oil starts to leave from the sides.then keep aside. (This step can be skipped and tomatoes can be added to step 3 if preparing a small batch)
3. Heat 2 tbsp of oil in a kadhai (skillet/wok) and saute the marinated chicken till it slightly starts to get brown. Add red pepper flakes and saute for another min.(The chicken has to be almost cooked during roasting)
4. Add the cooked tomato sauce, chili powder, turmeric and let it cook for 5 – 10 mins more. Add salt if required.
5. Remove from heat and serve with nan. (garnish with thinly sliced bell pepper(i did not have) and lemon juice)


Preparation Time: 30 mins
Serves: 4 – 6

Note: One can skip the step of making the tomato sauce and add the tomatoes  after sautéing of chicken. However making the sauce helps while preparing the larger quantity of dish.


Sweet & Spicy Chicken Curry with Spring Onions

Chicken cooked with spring/green onions in sweet and spicy masala !

SweetSpicy Chicken
“No”, I am not adding any sugar or honey in this recipe, nor is it any version of chinese or indo-chinese recipe.It is the use of spices like fennel seeds, star anise, sesame seeds, poppy seeds, cardamom and cinnamon, all the spices that are used in desserts and impart a sweet flavor to a dish. I was actually craving for a something sweet, but didn’t want too, as had enough of tea and coffee with sugar for the day! And I wanted something spicy too and so this combination !
So this dish came off my imagination to include all the sweeter spices, and use of curry leaves for tempering. Curry leaves along with green onions & tomatoes also impart a kind of sweet flavor to the dish. Toasting of fennel seeds along with other spices accentuates the aroma of this dish that will fill the room! Do expect to hear from someone, “What's cooking ?”. Substitute chicken with paneer for vegetarian version.Sending this to RV and Sunita’s  Think Spice- Think Poppy Seeds

1 lb chicken ~(500g), cubed
4 cups spring onions, chopped (separate some whites) (optional or use regular onions)
1 tomato, chopped
2 tsp ginger garlic paste
1 tsp red chili powder
1/8 tsp turmeric
2 tbsp oil
1 strand of curry leaves
salt to taste
Dry roast and grind
1 tbsp fennel seeds
1 tbsp sesame seeds
1 tbsp poppy seeds
2 in cinnamon stick
5 – 6 green cardamoms
2 – 3 cloves
1 star anise
1 tsp cumin seeds
1/2 tsp black peppercorns

                                       some of the spices used
Preparation Method:
1. Combine chicken with ginger-garlic paste, chili powder, salt and turmeric and let marinate for 5 – 10 minutes or more.
2. Heat oil in a pan, add in the curry leaves, whites of spring onions and marinated chicken and sauté for few minutes. Add in the tomatoes and and remaining spring onions and sauté for few mins.
3. Add the finely ground masala, some water and let it cook for 10 – 15 mins.
4. Remove and serve with Chapati/Naan.

Preparation Time: 20 mins
Serves: 2 - 4

Note: Add more tomatoes and regular onions if you need more gravy or gravy like consistency.


Methi Bhaji/Sabzi (Sautéed Fenugreek Leaves)

Recipe: tender fenugreek leaves sautéed with garlic,chili, onions &lentils !

Methi Subzi
                                          Methi Bhaji/Subzi /Menthe Palya
Methi(fenugreek) is one of my favorite greens, was and is a regular at our home. If you have seen some of my last posts with greens, most of them are just sautéed and this one is no different. Occasionally I do use in the curries and rice, but this one is more comforting as it is the way my mother and grand mother prepare and eaten with bhakri/chapati/roti. I use soaked toor dal but one can use any other lentil which is easier to cook like the red lentil or mung lentil.
Although I don’t add sugar to this recipe, some people do so because of the bitter taste of this vegetable/herb, so add if you need to.

1 large bunch of methi(fenugreek leaves) ~ 3 – 4 cups, cleaned
1 tbsp oil
7 – 8 garlic cloves,minced
2 green chilies, chopped
1/2 cup onions, chopped
2 tbsp toor dal(pigeon peas), soaked
pinch of turmeric
salt to taste

Preparation Method:
Methi Subzi (3)Methi Subzi (2)
1. Soak the toor dal in warm water and clean the fenugreek leaves and tender stems.
2. Heat oil in a pan, add the minced garlic, green chilies and sauté. Then add chopped onions and sauté.
3. Add the soaked toor dal and saute till it is slightly cooked, and then add the fenugreek leaves(can also add the tender stems).
4. Add salt, turmeric and saute or cook with lid closed.
5. Serve with chapati/bhakri/roti or aloo paratha.

Preparation Time: 10 mins

Serves: 1 - 2

Note: Add very little salt as the amount of greens reduces significantly when cooked.
Make sure the leaves are thoroughly washed and cleaned to get rid of the sand particles
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