Spicy Curls

  Karonde/ Natal Plum- also known as Indian cranberry. INGREDIENTS: Karonde- 100 grams [washed, wiped and cut into halves] Green chillies- 50 grams [ cut into 1 inch pieces] Mustard oil- 2tbsp Asafoetida- 1/4 tsp Mustard seeds- 1tsp Fenugreek seeds- 1/2 tsp Cumin seeds- 1tsp Nigella/ kalaunji- 1tsp Fennel seeds- 1 tsp [roughly ground] Coriander powder- 2tsp Turmeric powder- 1/2 tsp Salt- to taste PROCESS: Heat oil in a heavy bottomed kadhai. Add mustard seeds. When they start to splutter, add asafoetida and fenugreek seeds. After that add one by one all the left ingredients. Then add coriander powder and turmeric powder at the last. Quickly add cut green chillies and karonde. Add salt to taste. Mix well. Saute on low heat until karonde become soft. If there is any water, cook uncovered till it dries out. Mirch karonde achaar is ready. Serve with parathas or as a side dish with your meals. NOTE- Seeds of karonde should be scooped out while dicing the karonde. Shelf life of this pick...

  Enjoy the magic of matar kachori where crunchiness meets spiciness. INGREDIENTS: Plain flour- 240gm Salt- to taste Vegetable oil- 1tbsp Water- to knead Nigella seeds- a pinch For the filling:- Green peas- 250gm Vegetable oil- 2tbsp Cumin seeds- 1/2 tsp Asafoetida- a pinch Green chillies- 2 [finely chopped] Green garlic leaves- 2 stems [chopped] Salt- to taste Green coriander- 2tbsp [Fresh] PROCESS: Add the dough ingredients to a large mixing bowls and knead to a soft dough. Leave the dough to rest for 15 mins. Ina heavy bottom pan, heat the oil on medium heat. Add cumin seeds and asafoetida. Fry for 2-3 seconds. Add chopped chillies and green garlic leaves with green peas. Fry for a minute. Add salt. Stir well and lower the heat. Cook till peas are soft. Turn the heat off and let it cool. With a potato masher mash the filling. Add the coriander leaves and mix well. Heat the oil in a kadhai for frying. Divide the dough in 10 equal portions. Flatten a portion and stuff with portion...

A fan of mutton recipes? Then you have to try this! "Chaap" is simply the Urdu/ Hindi word for chops. A "chop" is called so, because it is a single piece of bone in meat CHOPPED from larger piece. Treat your family and friends with delicious Mutton chaap. If you are a fan of mutton recipes, then you have to try this.   INGREDIENTS: Mutton chops- 500gm (about 9-10 pieces) Yogurt- 1/2 cup Black pepper powder- 1/2 tbsp Garam masala powder- 1/2 tbsp Red chilli powder- 1 tsp Salt- 1tsp (as per taste) Ginger garlic paste- 1tbsp Bread crumbs- 1/2 cup Oil- for pan frying PROCESS: Pressure cook the chops on medium flame and after 2 whistle switch off the flame. Prepare the marinade by combing all the spices, yogurt, ginger- garlic paste and bread crumbs, coat all the chops well. Leave the marinated chops for 2-3 hours and let it rest. Later take a pan and put some oil and heat. Shallow fry the mutton chops in this pan on both sides at medium flame until you get a golden brow...

  Chicken at its Best! Chicken at its best! It is a Punjabi dish made with curd and spices and roasted in tandoor. INGREDIENTS: Chicken- 1/2 to 3/4 kg Ginger garlic paste- 1tbsp Hung curd- 1/2 cup Garam masala- 1tsp Red chilli powder- 1tsp Black pepper (crushed)- 1/4 tsp Salt- 1/4 tsp (as per taste) Turmeric powder- 1/4 tsp Kasuri methi- 1tsp Lemon juice- 1tbsp Oil- 1 1/2 tbsp Food colour- (optional) PROCESS: Take chicken thighs or legs and make deep slits into it. Mix all the ingredients well and adjust the salt or chilli powder of the marinade. The marinade has to be thick and not runny. Mix the marinade with chicken pieces. Cover and refrigerate for at least 6 hours or overnight. Roast in oven- Preheat the oven to 240 C for at least 15- 20 mins. Prepare a baking tray with a foil or butter paper. Place The chicken over wired rack. Bake for 15 mins and then turn the chicken to the other side. Bake for another 10 mins. Adjust the timing as needed. Roast until slightly charred [for ...

  Pickle is a delightful way to spice up any meal. Pickle is a delightful way to spice up any meal. Red chilli is a spicy, tangy, sour and mildly sweet. One of the most popular Indian pickles. INGREDIENTS: Red chilli (whole)- 20 Coriander powder- 6tbsp Fennel seeds- 1tsp Fenugreek seeds- 2tsp Yellow mustard seeds- 2tsp Nigella seeds (Kalongi)- 2tsp Asafoetida (Hing)- 1/4tsp Mango powder- 2tsp Turmeric powder- tsp Salt- 2tbsp Mustard oil- 6tbsp PROCESS: Wash and dry the chillies and cut them in 2 inch sizes. Combine coriander, fennel, fenugreek seeds, mustard seeds and nigella seeds roast them over low heat for 1-2 mins or till the spices become aromatic. Grind and make a coarse powder. Heat oil on medium heat and turn off the flame and let the oil come to room temperature. Mix roasted spices, salt, mango powder and turmeric together. Also add to it chillies which were cut into pieces. Pour the oil over the mixture and mix well. Keep the pickle in glass jar and leave for 5-7 days in...

  Popular North Indian Dessert which helps to keep body warm. Popular North Indian dessert made with moong lentils, ghee, milk, sugar and nuts. A perfect recipe to keep body warm. INGREDIENTS: Moong dal (Split yellow dal)- 1cup Ghee/ Clarified butter- 10tbsp Green cardamom powder- 4tbsp Pistachios (unsalted)- 10-12 [sliced/chopped] Raisins (golden)- 1tbsp Whole milk- 1cup Water- 2 cups Sugar- 1 cup PROCESS: Soak dal in enough water for 4-5 hours. Drain and grind dal to a smooth paste with 1/4 cup of water. Take a non-stick pan and melt ghee. Add dal paste. Stir and mix well. Keep on stirring the halwa on medium heat till dal leaves its raw aroma. The halwa paste is first pasty, then starts getting lumpy and then starts breaking down, keep stirring till the fat releases from the sides. In another pan, take milk, water and sugar. Keep this pan on the stove on low heat and stir till sugar dissolve. Boil this mixture. Now add this milk and sugar mixture to the pan of dal. But make sure...

  Elephant Yam Kebab/  Suran Ke Kebab Yam are excellent source of fiber, potassium and manganese, which are important for bone health, growth, metabolism and heart function. It also has antioxidant properties. INGREDIENTS: Chana dal (Split bengal gram)- 1/2 cup [ Soaked] Yam (Suran)- 1 1/2 cup [Chopped] Onion- 1/2 cup [Finely chopped] Ginger- 1tsp [Grated] Green chilli- 2 [Chopped] Chaat masala- 1 tbsp Garam masala- 1/4 tsp Coriander leaves- 1/4 cup [Chopped] Salt- As per taste Oil PROCESS: In a pressure cooker, add chana dal and yam with 1/2 cup of water. Cook on medium flame and after 2 whistle, switch off the flame and if evaporate the moisture, if any left. Cool and grind to a paste. Combine thin paste of suran and dal with chaat masala, garam masala, salt, chopped chilli, ginger, coriander leaves and onion. Mix all the ingredients together to make a dough. Now divide the mixture into equal portions and shape them into kebabs. Shallow fry these kebabs on tawa on low heat t...