Champaran Mutton Curry

Champaran Mutton Curry cooked with lots of love and patience. This was cooked by him because I kept talking about it. When onion ginger and garlic is slow cooked followed by spices and mutto n in mustard oil. This created the taste of that memory which I have left behind.

The Numbers

 

Mutton Curry 

Those last six months when I would be cooking to comfort my soul and of his too. With exam time table out it look's like it's my exam. But I am glad that we can finally start the countdown. Isn't that's what numbers remind you. And since past few years its number which have been creating havoc in our life. So maybe I will be sharing more of cooking related stories here and elsewhere. Also I am excited about the upcoming book which will have poems by my grandfather and father. 

Fish Curry for The Soul

 

Fish Curry 

Fish curry is not cooked regularly in our home. But since past few days I had been seeing too many pics of fried fish in the social media so fish slices were coated in kasundi fried for few minutes and simmered in curry. we love this curry with rice and salad.

paneer curry with methi leaves

I don't experiment much with panner most of the time its matar paneer or chili paneer bust since I had methi leaves in the fridge i thought of using it with cottage cheese.

paneer with methi leaves

Recipe name paneer with methi
ingredients
cottage cheese 300gm
half cup chopped and clean fresh fenugreek leaves
curried paste of onion tomato ginger garlic
salt as per taste
oil to cook
cashew half cup soaked in water
preparation
for the curried paste 
one big onion chopped coarsely
two tomatoes chopped coarsely
two garlic clove
one tbsp chopped ginger
masala powder as per taste - coriander , red chili powder, turmeric and garam masala
i usually sprinkle it
heat oil in wok add pinch of asafoetida and one tsp of cumin seeds let it splutter
add chopped onion and keep frying till it turns brown
add garlic ginger followed by tomato once must add powdered masala and salt
once  oil is seen aloo the sides remove from flame and let it cool.
make a smooth paste of this and keep aside
make paste of cashew and mix with curried paste
fry the cubed cottage cheese and keep aside
fry chopped methi leaves and keep aside.
in the same wok return the curried paste and add cottage cheese and methi leaves
keep stirring and slowly add water for gravy
let it simmer for few minutes
serve warm with chapati

fish curry in mustard paste

this recipe of fish curry was share by my aunt on face time in had all the ingredients at home so thought of giving it a try .

fish curry

recipe name fish curry in mustard paste 

ingredient

sea bass half kg
onion one chopped coarsely
tomato one chopped coarsely
salt as per taste
fenugreek seeds half tsp
one tsp each of turmeric coriander and chili powder
mustard paste
(in a blender ground mustard, ginger, garlic and green chili)

preparation 

heat mustard oil in non stick wok
shallow fry fish fillets for a minute and keep aside.
in the same pan fenugreek seeds followed by mustard paste
keep stirring till oil is seen along the sides now add by tomato
after two minutes add powdered masala and half cup of water
once the gravy thickness add the fried fish and let it simmer for few minutes

The regular rogan josh

we all have that regular curry which is cooked at home that curry which doesn't need anything special just the regular ingredients which you know will go perfectly with a bowl of steamed plain rice.
its been years since i have been buying goat meat from this particular shop in tekka market little india singapore yesterday because i was in that area i had to go to that shop and the dinner menu was planned

rogan josh with steamed rice 

Roganjosh

now i need not look for recipe in the books i know what to add how much to add
ingredient
400 gm goat meat
three onions chopped coarsely
ginger garlic paste two tbsp
salt as per taste
one tsp each of red chili powder turmeric powder coriander powder and garam masala
curd one cup
pinch of asafoetida
one tsp of cumin seeds

procedure

heat two tbsp oil in a wok
add cumin seeds and hing followed by onions
keep stirring till onions become brown
now add mutton pieces and ginger garlic paste
once the mutton pieces become brown add powdered masala
ginger garlic paste and salt
stir for two minutes add curd and half cup of water
and cook for twenty minutes
after twenty minutes transfer the content to pressure cooker
pressure cook for three to four whistles
garnish with chopped coriander leaves
serve warm with rice.

curry to dip poori - alloo sabzi

there are some curries which stay with you and when you miss the taste of home you go deep in the recess of your mind and search the fragrance be it freshly grounded roasted cumin or fiery red chili ot stays with you
you keep searching till you can feel the fragrance and that's when you know that you are home

I love to dunk poori in this curry whch has just these two ingredients - potato and tomato
I call this two potato and three tomato curry

ingredients

tomato coarsely chopped three
potato cubed two
mustard oil one tbsp.
ginger garlic paste one tbsp
pinch of asafoetida
cumin seeds one tsp
salt as per taste
turmeric powder one tsp
red chili powder one tsp

procedure

heat oil in a wok
add heeng and cumin seeds let it splutter
add ginger garlic paste let it brown for a minute or two
add the powdered spices followed by tomato
keep stirring till oil is seen along the sides
add the potato and fry till the colour changes
now add water .cover and cook
after half an hour check if potato is done
serve warm with poori

Words which melt your heart a curry and a letter

Dear Advay
Yet like any other weekend I was toiling in the  kitchen so that by 1 pm food is ready you walked in silently and saw me frying onions I told you to open the window so that you don't cough and then you told me " mummy maybe the fragrance of food will cure me "
These words son melted me took me somewhere I was not cooking any thing special simple alloghost curried meat with potato and missi roti because weekends I try hard to put a decent meal on the table
Not because that's what is expected but because I love too

Recipe of allo ghost is blogged
Recipe of missi roti is blogged here
And thanks a ton for your visits to the kitchen makes me happy
Love
Mummy

Weekend cooking - rogan josh

This curry is prepared very often at my home specially on weekends this is one of my favourite curry
Had shared the recipe few years back today reposting this again with new pics ,as today prepared the curry semi dry way without much gravy tastes good if simmered for long on slow flame,
Serve it warm garnished with coriander leaves ,paired it with lachaparatha & rice.

Recipe blogged here
Linking this post to
#therecipeoftheweek event hosted by A mummy too.

that's all friends
Wish you all happy week ahead

Weekend Cooking Makhmali Lamb Curry

I don't know whether you remember the chicken curry which I had cooked a month back to please my son well this recipe is the same the only difference is that I have cooked the curry with lamb meat.and so the name Makhmali Lamb Curry

Cook this one for family or for guests this one tastes yum with chapathi or rice.
We prefer to eat this kind of meal on weekends as we all slow down those two days no rushing out for class, no pick up drop enough time to sit back and enjoy the day .

That's all friends wish you all happy week ahead
Take care and happy blogging .
Linking this post to
The weekly story week 11 hosted by Colours Décor
#recipeof theweek event hosted by A Mummy Too.

on completing 7 yrs of food blogging

On completing 7 yrs of Food Blogging

Sunrays stream through the window
And then I realise
That today is the day
When I took the first stride.
Some 7 yrs back I stole
Few moments to start this space
And when now I look back
I know what all I have gained.
Have shared many unseen emotions
Which others didn't knew
And discovered that I could
Write in verse too.
So the space
Between you and me
Is reduced because of this
Its another facet of me
Which I really cherish .
So this month of mars
Is special for me
And because of this
I celebrate it.
Its asankhana my blog
Which was born today
And this poem is for
The blog birthday.
By
notyet100
9/3/15

To celebrate blogversary cooked one of my fav curry for dinner
Rogan josh with steamed rice and kachumber

 

recipe of Rogan Josh blogged here
Linking this post to the weekly story week 8 hosted by Colours Décor.
And to #recipeoftheweek event hosted by A mummy too.
Take care and happy blogging.

chicken do pyaza curry for cold winter nights

How you feel when the temperature is too low its snowing and food is still to be cooked in the kitchen I was caught in a similar situation few days back

then I was filled with memories of this simple curry which would be prepared at home sometime that time I was too young to ask the recipe or be curious what all is being added to the curry so this one is my own interpretation of how to prepare Chicken do pyaza

Chicken do pyaza

Recipe name Chicken Do Pyaza
Ingredient
Chicken one
Onion three big chopped finely
Garlic clove three chopped
Ginger grated one tbsp.
Bay leaves crushed two
Dried red chilli
Crushed clove four
Crushed black pepper five to six
Crushed black cardamom one
Crushed cinnamon half inch
Pinch of asafoetida
Cumin seeds one tap
Kebab chini crushed four
Mace crushed one fourth tip
Coriander powder one tap
Turmeric powder half tap
Garam masala powder one tsp
Salt as per taste
Oil to cook
To garnish
Chopped coriander leaves
Procedure
Heat oil in non stick wok
Once oil is hot lower the flame add asafoetida
Once it starts spluttering add cumin seeds
Followed by bay leaves ,clove,cardamom,cinnamon
Pepper,kababchini after a minute add chopped garlic & ginger
Once its brown add chopped onion & keep frying
Till the onion is brown & tender
Add all the powder masala followed by salt
After five minutes add chicken pieces & fry
Further for 10 mins add one cup of water
Cover & cook for 30 to 40 mins
Serve warm garnished with coriander leaves

We had this curry with steamed rice and it was perfect comfort meal for the weather .
Linking this post to
The Weekly Story Week 5 hosted by Colours Dékor.
#RECIPEOFTHEWEEK event hosted by A mummy too
That's all for now wish you all happy week ahead
Take care & happy blogging.

Cooked to pleased & ya I succeded read on,..

I know I am too late in sharing the recipe of this simple chicken curry thanks to the French & art class &; my new passion poetry if you guys are following me on twitter you must be knowing what I am talking about because of too much writing I am not able to read books too I know I have drifted away from the post
.Coming back to the recipe how do you feel when you go out & your child says I want to eat Indian Food & starts pointing towards several different kind of Indian Mahal restaurants which are just Mahal in term of name but the food is not equivalent to being called Indian .This happened many times with us so finally I thought of cooking the way my son gonna like it ya Indian Curry but a bit rich .

Recipe Name Makhmali Chicken Curry
Ingredient
Chicken one kg
Ginger garlic grated one tbsp.
Onion one chopped finely
Tomato big two chopped coarsely
Asafoetida pinch
Cumin seeds one tsp
Salt as per taste
Half tsp each of coriander, turmeric and red chilli powder
Oil to cook one tbsp
Cream whisked two tbsp.

Procedure
Heat oil in non stick wok ,once hot lower the flame
Add asafoetida & cumin seeds & let it splutter for a minute
Add ginger garlic paste & fry for a minute
Add chopped onion and fry further for two minutes
Once brown add all the masala powder followed by salt
Stir for a minute add tomato & cover & cook for 5 minutes
Add the chicken pieces and fry for 5 to 7 minutes
Add half cup of water and cover & cook for 30 mins
Remove from flame & cream warm for a minute
Serve warm with chapathi & rice

So this was my trick to convert a simple curry to something which resembles a one prepared at restaurant the only difference is this one was yummy too.Advay loved this one that's another reason this one is going to be one of my fav curry for guests too,..
Linking this post to
The Weekly Story week 4 hosted by Colours Décor.
#recipeoftheweek event hosted by A Mummy too
That's all friends, wish you all happy week ahead
Take care & happy blogging.

Its oky to dip paratha in curry -letter 8 for Advay

Dear Advay ,
Today when you were back from school you told me that you had not finished your meal on asking you told me that you felt sick while eating paratha with chickpea curry.I was speechless for a sec because yesterday you had the same chickpea curry for dinner .I had the same curry for lunch and it was perfect for me .So why this excuse .I met your classmates mom when I had gone to fetch you when I discussed this with her she told me its the same with her daughter .It seems you and your friends feel conscious to eat Indian food in school because other students get sandwich ,cookies or cake.In Singapore you used to take Indian food and I never heard that you felt sick while eating the same.Here when we go out you always want to to Indian Restaurent to eat and there you truly enjoy the food even at home too you will be licking your fingers and eating .I don.t blame you for what happened today maybe you felt ashamed tearing the paratha to dip in the curry while others happily munched their sandwich or cookie.I just want to tell you that you should never be ashamed about the way we eat or our food because that's our culture that's how we have grown up eating with our hands when it comes to Indian Food specially chapathi.I wont feel satiated unless I break the chapahi and dip it into the curry and eat.Maybe one day you will understand what I am trying to tell you and ya thanks for letting me know that you feel conscious while eating Indian food in school.Its a big fight for you .I do understand that,..
More later
With lots of love
Mummy
29/1/15
P.S.- next post I will be sharing the recipe for the curry chicken which you really liked for now just sharing the pic

Curried Mushroom and peas with steamed rice for winter nights

This post is about something which I have shared few years back in 2008 , Mushroom Matar is not something which is prepared on regular basis at our home most of the time its other veggie but yesterday thought of preparing the same as I had some fresh button mushrooms in the fridge which I had got from farmers market and a box of peas too.

Recipe name curried mushroom with peas
Ingredient
Mushroom 200gm
Green pea half cup
Tomato one
Onion one small
Garlic one clove
Ginger one fourth inch
Salt as per taste
Turmeric powder half tsp
coriander powder half tsp
Garam masala powder one tsp
Oil to cook two tsp
Asafoetida pinch
Cumin seeds half tsp
Procedure
heat oil in non stick wok, once oil is hot lower the flame
Add asafoetida and cumin seeds and let it splutter
Add chopped garlic, ginger and onion
Keep frying till the onion becomes brown
Add salt followed by turmeric and coriander powder
Fry for a minute or two and add tomatoes
Once the tomato is mushy add mushroom and peas
Cover and cook for five minutes
Add garam masala powder and half cup of water and let it simmer
After five minutes remove from flame and serve warm with chapathi or rice.

Recipe of stir fried mushroom with peas blogged here .

On a different note there's a new app by Saarthi called Suraksha Power of 5 for Android phone users .Whenever you sense danger ,you just have to double click the power button of your smart phone .Once you double click the power button it triggers the features to take necessary action immediately.It sends
- Distress alert to 2 pre identified numbers
- Distress sms to 5 contact numbers
- Distress call to a pre-identified number
- Distress voice recording & storing in local media
- Distress email to 2 registered emails.
For more info check here
Download the app and be safe, be secure, be sure - Always .
Linking the post to
The weekly story week 1 hosted by Colours Dékor.
#Recipeoftheweek event hosted by A mummy too
Take care and happy blogging .

curried potato in yogurt sauce /dahi wale alloo

Ya life is back to normal Advays school start this week so I will have some routine , I know now where to buy grocery and have started revising French as its difficult to manage here yesterday prepared curry as was craving for some ,last week we had Indian meal at some tandoor place after which I felt like cooking cuury at home instead of splurging money at Indian restaurant curried chicken tikka masala had more of capsicum then chicken and I felt as if I am eating capsicum curry  anyways wht I learn aftr the meal was that food in Indian restaurant is for Europeans not for us so coming back to todays post sharing with you all simple curry which can be prepared in jiffy and ya reminds you of home too speaking of home theres something which has not changed with time and that's reading Hindustan times the first thig in the morning,..

Tea

,
Coming back to the recipe
Recipe name Curried potato in yogurt sauce/dahi wale alloo
Recipe source Kitchen experiment
Ingredient
Potato Cubed two
onion one sliced
garlic clove crushed one
tomato one
oil to cook one tbsp.
curd two tbsp
to temper /chaunk
asafoetida pinch
cumin seeds half tsp
dried red chili one crushed
bay leaves one crushed
salt as per taste
half tsp each of red chili,coriander and turmeric powder
Procedure
Heat oil in non stick wok, once oil is hot
 add asafoetida,cumin seeds,bay leaves and dried red chilib
add chopped garlic and onion and fry till onion is browned evenly
add the powder masala ,salt and cover and cook for 5 to 7 minutes
once the masala is cooked properly add the chopped potato
cover and cook for 10 to 15 mins on low flame
if needed add half cup of water.
once the masala thickens remove from flame add curd
mix evenly and cook for 5 mins
serve warm with roti and some salad on side.

Indian Curry

That's all guys will be sharing some pics of the Farmers Market soon,...
take care and Happy Blogging,,

Palak Kachodi and Kofta for the Krishna Janmashtami 2014

Last week was Shri Krishna Janmashtami

 so this year decked up the entrance with Krishna idol

 and prepared Lord Krishnas favorite dessert kheer 

.Since childhood festival means another excuse to indulge in delicacies like poori ,kachdodi.So for dinner thought of preparing Palak Kachodi and Kofta Curry. Had  heard about Palak Kachodi a lot but never tried at home .So this meal was prepared to get into the festive fervour after all festivals are something which bring break to the otherwise monotonous life.

For the Spinach Kachodi
ingredient
whole wheat flour two cup
salt as per taste
carom seeds one tsp
red chili powder half tsp
garam masala powder one tsp
oil to cook
spinach leaves one bunch
preparation
remove the leaves from the stalk
chop and wash the leaves keep aside
boil water in a sauce pan and boil the leaves
drain the water and let the leaves cool
blend the leaves in a blender and keep aside
procedure
In a mixing bowl mix pureed spinach with flour
followed by salt ,carom seeds, red chili & garam masala powder
add water and knead to make a smooth dough
healt oil in wok for frying the pooris
divide the dough into equal sized discs
flatten each disc and roll out the shape of poori
once oil hot enough fry the pooris
drain on kitchen towel and keep aside.
that's all guys,will be sharing few more Krishna's Janmashtami pics in the next post
take care and happy blogging.

weekend cooking - Palak Paneer

This post is again a  weekend story which was again harried one  becuase Advay was down with the flu bug so after  closing all the windows so that he is not exposed to the breeze I tiptoed in the kitchen thinking of preparing the palak paneer curry, as in anticipation of the weekend I had prepared the paste of spinach and kept it in the fridge ya doing this makes life easy specially on weekends so while the curry simmered and the panner was taken out of the freezer to be thawed I prepared chapathis no side dish no salad  this frugal meal of saag paneer and chapathi satiated us like anything :-)

Recipe Name Palak Paneer /Saag Paneer /Cottage cheese cooked in curried spinach sauce 
Recipe source kitchen experiement 
Ingredient 
One whole pack of spinach
250 gm cottage cheese cubes
for the curry 
onion two choped coarsely into four pieces
ginger half inch
garlic clove five
tomato one chopped coarsely
salt as per taste
one tsp each of red chili,coriander and turmeric powder
cumin seeds half tsp,
pinch of asafoetida
for the tempering
ghee one tsp
cumin seeds half tsp
asafoetida one fourth tsp
dried red chili crushed two
Preparation
-boil water in a sauce pan and once the water is boiling add spinach leaves
cook the spinach leaves till they are tender ,drain the water and let it cool
prepare paste of the spinach leaves and keep aside .
-thaw cottage cheese cubes by keeping them in a bowl of water
- make coarse paste of onion ginger and garlic
- make paste of tomato and mix red chili,coriander and turmeric powder
Procedure 
heat oil in non stick wok add cumin seeds and asafoetida and let it splutter
add the onion ginger garlic paste and keep stirring till it starts becoming brown
add the spiced up tomato paste and stir till oil is seen on the sides
add the pureed spinach and salt and let it simmer for 10 minutes
Before serving
add the thawed cottage cheese to cooked spinach puree
mix thoroughly add one tsp of garam masala powder
in another small pan heat one tsp of ghee once warm
add half tsp of cumin seeds,dried red chili one crushed and pinch of asafoetida
pour the tempering on the cooked sag paneer
serve warm with chapathis

.and the next day baked pizza with the same curry as I had the dough ready in the freezer ya life becomes easy if you have some curry ,pizza dough and cheese specially on the weekends

this is what I did - smeared the curry sauce on the base crumbled cottage cheese few slices of onion and tomato and topped it with mozarella cheese thats all :-)

Thats all friends,wish you all happy week ahead
take care and happy blogging

chatak chutney wala murgh for busy days

Last week with no recipe in my mind I thought of preparing chicken curry as had to take Advay for swimming class I thought of preparing the curry in the morning,one look in the fridge and I knew what would be the experimenting ingredient :-) dhania chutney which is there most of the time in my fridge ,this one is very simple curry tastes great with chapathi and some salad on the side

Recipe name chatak chutney wala murgh
recipe source kitchen experiment 
ingredient for the marination 
chicken pieces 300gm
grated ginger garlic two tbsp
salt as per taste
dhania chutney two tbsp
curd three tbsp
turmeric half tsp
red chili powder one fourth tsp
coriander powder half stp
ingredient for tempering/chauk/tadka
oil one tbsp
cumin seeds one tsp
bay leaves crushed two
green cardamom two crushed
cinnamon crushed half inch
mace one blade crushed
onion two chopped
preparation
In a mixing bowl mix the above ingredient ,cover and keep aside.
procedure
heat oil in non stick wok ,once the oil is hot lower the flame and add the dried seeds listed above
once the seeds start spluttering add sliced onion and keep stirring till the onions become brown
add the marinated chicken pieces fry for two minutes and cover and cook for 20 minutes
in those minutes prepare rice,chapati or clean the dishes thats what I normally do :-)
after 20 mins transfer the content to a pressure cooker and pressure for one or two whistle till its done
serve warm with chapati or rice .
since we had this curry in the evening ,reheated the curry and had with chapathi ,

That's all friends wish you all great week ahead
take care and happy blogging.

weekend cooking - Curried sea bass kerala style

Weekend for me means less of cooking and more of eating :-) so this weekend I zeroed in this recipe which I saw in the cookbook,this curry looked perfect to me for sunday lunch brunch paired it with the ready to eat paratha with some onions and cucumber on the side :-)

Recipe Name - Kerala style fish curry 
Recipe source cookbo0ok
Ingredient
Seabass fillets 700gm
salt as per taste
black onion seeds half tsp
red chili flakes half tsp
oil one tbsp
for the curry 
one onion chopped
two tomatoes chopped
two tbsp tamarind paste
curry leaves one tbsp
mustard seeds half tsp
fenugreek seeds pinch
oil to cook
salt as per taste
half tsp each of ground coriander ,turmeric and red chili powder
one cup coconut milk

preparation 
pat dry the fish slices and sprinkle salt,red chili flakes and onion seeds
keep aside for 30 minutes.
procedure
Heat oil in non stick wok add mustard and fenugreek seeds and let it splutter
add curry leaves and chopped onion and fry till the onions are golden brown
add the powdered spics followed by tomatoes and keep stirring till the tomato is done
add tamarind paste followed by half cup of water and let it simmer for two minutes
add coconut milk and simmer further for five minutes till thr sauce thickens.
remove from flame and keep aside.
for the fish 
heat one tbsp oil in non stick grill pan ,once hot lower the flame
fry the fish fillets skin side down over medium heat for five minutes
serve the fried fish fillets topped with the curried sauce .

Linking this post to
The Weekly Story week 24 hosted by Colours Dekor,
Take care and Happy Blogging,