Spicy Curls

  Rich, aromatic and utterly satisfying keema matar! INGREDIENTS: Keema [goat mince]- 500gms Fresh/frozen peas- 100gms Green cardamom- 4 Cinnamon- 3 Cloves- 5 Dries Red chili- 4 Black pepper- 10 Turmeric powder- 1/2 tsp Red chili powder- 2 tsp Coriander powder- 2tsp Cumin powder- 1/2 tsp Kashmiri chili powder- 1.5 tsp Garam masala powder- 1 tsp Green cardamom powder- 1/2 tsp Onion 200gms [chopped] Ginger garlic paste- 2tsp Curd- 3 tbsp Tomato- 3 Oil- 4-5 tbsp Coriander leaves [chopped] Salt- 1 tsp PROCESS: Heat oil in a kadai and add whole spices. Once it splutters add the chopped onions and fry on medium heat for around 10 mins till light brown in colour. Add the ginger garlic paste and fry on low heat for 2 mins till raw smell is gone. Add keema, turmeric, red chili, coriander, cumin powder and salt. Mix on high heat for 3 mins and then on medium heat for 7 mins till the keema is browned and oil is separate. Now add kashmiri chili powder, garam masala, tomato and mix Add whisked ...

  Sweet and crispy, deep fried balls. A delightful. INGREDIENTS: Sugar/Jaggery- 1/2 cup Water- 1 cup Wheat flour- 1.1/2 cup Fennel- 1/2 tsp [crushed] Cardamom powder- 1/4 tsp Baking soda- 1/4 tsp Oil [for frying] PROCESS: In a large bowl take sugar and water. Whisk and dissolve the sugar. Now add wheat flour, fennel, cardamom powder and baking soda. Mix well. make sure no lumps are formed. Beat for 2-3 minutes or until get a smooth batter. Leave for 30 mins or more. After 30 minutes beat the batter again for a minute. Scoop a tbsp of this batter and put into hot oil. Stir occasionally and fry on medium flame until the gulgule become golden brown. Drain off the extra oil and enjoy gulgule hot or store in container and have 2-3 days. Recipe by -  Suchi Srivastava Instagram - suchisrivastava26 Facebook -  Suchi Srivastava  

Love this chicken in rich, white gravy that's creamy, peppery and sooo comforting. INGREDIENTS: Chicken- 500gm (cut into pieces) Onions- 3 [medium sized, roughly chopped] Green cardamoms- 2-3 Black cardamom- 1 Cloves- 4-5 Black peppercorns- 10 Bay leaf- 1 Ginger garlic paste- 1tbsp Green Chili paste- 1tbsp Yogurt- 1cup [whisked] Cashew nut paste- 2tbsp Ghee- 2tbsp Vegetable oil- 1tbsp Black pepper powder- 1tsp Kasuri Methi- 1tsp Fresh Cream- 2tbsp Salt [to taste] Coriander Leaves [for garnish] Lemon juice- 1tbsp Garam masala- 1tsp PROCESS: Place onions in a pot of boiling water. Add to it green cardamom, black cardamom, cloves and peppercorns. Boil until onions becomes translucent and soft. Remove the spices and drain the onion. Once it is cool, grind into fine paste. In a bowl, mix salt, black pepper powder, garam masala, lemon juice, ginger garlic paste and green chili paste. Add chicken pieces to it and coat thoroughly. Let it sit for 20 minutes. In a large pan, heat the ghee an...

  The only food that can make you experience every emotion in one bite #EmotionalEating! INGREDIENTS:   Puri: Semolina/Suji- 1 cup Maida/plain flour- 2 tbsp Oil- 3 tbsp Hot water- 1/4 cup Oil- [for frying] Teekha Pani: Mint- 1/2 cup Ginger- 1 inch Green chilli- 4 [as per taste] Chaat masala- 1tsp Asafoetida- [a pinch] Salt black- 3/4 tsp [as per taste] Cumin powder- 1/4 tsp Water- 4 cup Stuffing: White peas- 1 cup [soaked overnight and boiled] Onion- 1/2 [small chopped finely] Coriander- 2 tbsp [finely chopped] Cumin powder- 1/2 tsp Salt- 1/2 tsp [as per taste] Chaat masala- 1/2 tsp For serving: Boondi- 2tbsp PROCESS: In a large bowl, take suji/semolina and maida. Add 3 tbsp oil, crumble and mix well. Now add 1/2 cup hot water and start to knead. Knead for 5-8 mins or till the dough is formed. Sprinkle water as required and make a smooth dough. Cover this dough and let it rest for 20 mins. Now pinch a small ball sized dough. Roll and flatten into small disc. Make it thin. Deep...

  Dessert time just got better with gajar ka halwa. INGREDIENTS: Black Carrots- 4-5 medium sized (about 3 heaped cups when grated) Ghee- 4tbsps Full fat cream- 500ml Sugar- 1/2 cup Khoya- 250 gm Cashewnuts- 7-8 Raisins- 1tbsp Elaichi powder- 1/4 tsp Almonds [for garnishing] PROCESS: Peel and wash the carrots. Grate the carrots. In a kadhai, heat 2tbsp of ghee. Add grated carrots and reduce the flame down to medium, saute the carrots for 3-4 minutes. Add milk. Mix well. Cook on medium heat for 20-30 mins or till the carrots are cooked and soft. Keep stirring intermittently to prevent the carrots from sticking to the bottom of the pan/kadai. Add khoya at this stage. Add sugar . Mix well. Cook on medium heat, till the milk is absorbed and the mixture thickens up. It will take 7-10 mins. Now add elaichi powder and dry fruits chopped (fried optional). Halwa is ready to eat.  Recipe by -  Suchi Srivastava Instagram - suchisrivastava26 Facebook -  Suchi Srivastava

  A classical North Indian pickle recipe. Ideal for most of your lunch and dinner meals. INGREDIENTS: Mustard oil- 1/2 cup Ginger- 130gms Green chilli- 200gms Garlic- 150gms Mustard- 1tbsp [yellow] Fennel seeds- 2 tsp Methi- 1/4 tsp Cumin- 2tsp Kashmiri red chilli powder- 2tbsp Amchur- 1/2 tbsp Turmeric- 1/2 tsp Salt- 1 tbsp Vinegar- 1tbsp Hing- 1/4 tsp PROCESS: Chop ginger, garlic and green chilli or crush them. In a pan, dry roast yellow mustard, fennel seeds, methi, cumin. Let them cool and grind them to a coarse powder. In a bowl, put finely chopped/ crushed ginger, garlic and chilli. Add to it turmeric, salt, hing, amchur, kashmiri red chilli powder and vinegar. Mix them. In another pan, heat mustard oil. Now add this oil into the bowl of ginger-garlic and chilli. Mix all the ingredients together. Pickle is ready to eat. Enjoy it! Recipe by -  Suchi Srivastava Instagram - suchisrivastava26 Facebook -  Suchi Srivastava