Category: indian

Kerala Lemon Pickle

Kerala Lemon Pickle

by Shailaja Nair ♥ 2 Comments

It is lemon season and this year has been a bumper crop. A great way to preserve lemons for the rest of the year is to pickle them. This is a spicy pickle that goes well with rice and yoghurt.

Ingredients

Lemons 8

Salt 1 tbsp

Til oil or sesame oil 1/2 cup

Turmeric powder 1 tsp

Mustard seeds 1 tsp

Fenugreek seeds 1 tsp

Ginger 1” piece, finely chopped

Garlic 5 cloves, finely chopped

Green chillies 2, finely chopped

Curry leaves 5-6 sprigs

Red chilli powder 1 tbsp

Asafoetida powder 1/2 tsp

White vinegar 1 tbsp

Method

Wash and dry the lemons.

Take 2 tablespoons of til oil in a wok and fry the lemons in it. Use til oil from the Indian grocery shops. You can’t use sesame oil that you use for salads or for Asian cooking.

Fry the lemons for 2 minutes, stirring all the while. See that the lemons don’t break.

Cool the lemons and chop each lemon into four pieces.

Add salt and turmeric and toss it well.

Add another tablespoon of oil to the wok and heat it on medium flame. If the wok becomes too hot, remove from the flame and once it cools a bit, return it to the stove.

Add the mustard seeds. When they stop sputtering, add the fenugreek seeds.

Add the chopped garlic, ginger and green chillies. Separate the curry leaves and add to the wok.

Add the red chilli powder and asafoetida powder. Sauté for a few seconds.

Add the lemons and toss well. Add the vinegar and switch off the heat.

When the pickle has cooled down completely, transfer to sterilised bottles.

Add the rest of the til oil and close tight.

Let it rest for two days. Once you open the bottle, refrigerate it.

Vegetable Pulao

Vegetable Pulao

by Shailaja Nair ♥ 1 Comment

I could never understand how much time my aunt would spend on making Vegetable Pulao, ensuring each piece was of the same size, blanching and frying each kind of vegetable separately and then bringing it all together to make the final dish. Till the Covid-19 pandemic locked us in our homes. I found myself enjoying the care in cooking and the precision of each step in the making of a dish. I learnt to enjoy the magic of botany and chemistry in the process of cooking.

Ingredients

Basmati rice 2 cups

Cauliflower 1 cup of florets, each 1” thick

Carrots 1 cup of 1” cubes

Frozen peas 1 cup

Potatoes 2 medium, cut into 1” cubes

Onion 1 medium, sliced

Cumin seeds 1 tsp

Cinnamon 1” piece

Ginger 2” piece, crushed

Bay leaf 1

Peppercorns 1 tbsp

Cloves 4

Oil 5 tbsps

Method

Soak the rice for 20 minutes and drain.

Boil a pan of water with 2 tablespoons of salt and blanch the vegetables separately. Don’t blanch the peas.

Heat the oil in a iron pot — I use Le Creuset — and fry the onion slices till they are brown and keep aside.

Fry the blanched vegetables separately and keep aside. Don’t fry the peas.

Add the cumin seeds. When they stop sputtering, add the bay leaf, cinnamon stick, cloves and peppercorns.

Add the crushed ginger and sauté for a few minutes.

Add the peas and the drained rice. Add the fried vegetables and salt to taste.

Mix well and add enough water to cover the rice and 1” above.

Bring to a boil, reduce the flame, cover and cook till the rice is cooked and the water is completely absorbed.

Garnish with fried onions and serve hot.

Soya Chaap (Soya Chops in Tomato Gravy)

Soya Chaap (Soya Chops in Tomato Gravy)

by Shailaja Nair ♥ 1 Comment

Ingredients

Soya chops, frozen or freshly made 200 g

Tomatoes 3 large

Onion 1 large

Garlic 5 cloves

Ginger 1” piece

Green chillies 2, sliced on a slant

Coriander leaves for garnish

Turmeric 1 tsp

Red chilli powder 1 tbsp

Cumin seeds 1 tsp

Vegetable oil 2 tbsps

Salt to taste

Method

If using frozen, boil in water for 10 minutes. Drain. If using fresh, follow this recipe.

Grind the tomatoes, onion, ginger and garlic in a blender.

Heat the oil in a heavy bottomed pan and add the cumin seeds. When they stop sputtering, add the ground paste.

Fry till oil leaves the sides of the pan.

Add the chilli powder and turmeric.

Add the drained chops. Add salt to taste.

Add 2 cups of water. Cover and cook till the gravy thickens.

Garnish with green chillies and coriander leaves.

Serve hot with rice or bread.

Saag Gosht (Spinach with Mutton)

Saag Gosht (Spinach with Mutton)

by Shailaja Nair ♥ 1 Comment

Spinach with mutton is a combo that few can say no to. Winter is a season when spinach is available in plenty and this is something that tastes delicious as temperatures plunge.

Ingredients

(Serves 5)

Mutton 500 g

Spinach 500 g

Yoghurt 1 cup

Red chilli powder 2 tbsps

Salt to taste

Turmeric 1 tsp

Coriander powder 1 tsp

Pepper powder 1/2 tsp

Ginger 2” piece

Garlic 6 cloves

Onion 1 large, chopped

Tomato 1 large, chopped

Bay leaf 1

Cumin seeds 1 tsp

Cinnamon stick 1” piece

Cloves 3

Vegetable oil 2 tbsps

Method

Divide the ginger into two and crush one half with three cloves of garlic. Slice the other half into slivers. Slice the rest of the garlic cloves.

Marinate the mutton with the crushed ginger-garlic paste, yoghurt, chilli powder, salt, coriander powder and pepper powder. Rest in the refrigerator for 3-4 hours.

Boil the spinach and purée in a blender.

Pour oil in a pressure cooker and add cumin seeds. When they stop sputtering, add the bay leaf, cinnamon and cloves.

Add the onions and sauté till they turn translucent.

Add the garlic slices and fry for a few seconds. Be careful not to burn the garlic or the curry will turn bitter.

Add the marinated mutton and fry for five minutes. Add the tomatoes.

Add about half a cup of water and cook on high for one whistle. Reduce the heat and cook for three whistles. Let the cooker cool.

Add the puréed spinach and cook till the gravy thickens.

Garnish with the ginger slices and serve hot with rice, paranthas or whole wheat bread.

Ajwain puri (Fried bread with caraway seeds)

Ajwain puri (Fried bread with caraway seeds)

by Shailaja Nair ♥ 2 Comments

A version of the Indian puri or fried bread that has the nutty flavour of caraway seeds. It is easy to make using the recipe given here by adding caraway seeds when making the dough.

Ingredients

(Serves 5)
Wheat flour (atta) 3 cups (400 g)
Caraway seeds 3 tsp
Salt to taste
Water as needed
Oil for frying

Method

Follow the method given to make puris.

Peas Pulao

Peas Pulao

by Shailaja Nair ♥ 1 Comment

I started making this as a young mother when trying to feed a fussy baby. He was such a nightmare to feed that I had to take him to the terrace with his tricycle and he would deign to take a bite after a round of the terrace garden. Or I would stand him before the window and while he watched the children pour out of the school opposite, I would shovel food into his mouth. Peas Pulao was a dish that he liked and it was easier to feed him. This was a way for me to get him to eat rice and vegetables.

Ingredients

(Serves 4)
Basmati rice 1 cup (200 g)
Peas 1 cup, frozen or fresh
Cumin seeds 1 tsp
Bay leaf 1
Black pepper whole 1 tbsp
Cloves 3
Ginger 1″ piece, crushed
Salt to taste
Water as needed
Vegetable oil 2 tbsps

Method

Wash and drain the rice.

Heat the pressure cooker and add the oil.

Add the cumin seeds, bay leaf, cloves and pepper. Add the crushed ginger and saute for a few minutes.

Add the peas and rice and mix well. Add salt.

Add enough water to cover the rice and 1″ above.

Close the lid and cook on high heat for one whistle. Reduce the heat and cook for another ten minutes. Switch off the heat and let the cooker stand till the pressure falls. Fluff the rice with a fork and serve hot with cucumber or tomato raita.









Mutter-paneer (Peas and Cottage Cheese Curry)

Mutter-paneer (Peas and Cottage Cheese Curry)

by Shailaja Nair ♥ 1 Comment

Mutter-paneer is a dish that I make very often. It is light and it’s refreshing taste of tomato and garlic makes it the best accompaniment for rotis or rice. You can use fresh or frozen peas. If using fresh peas, you need to cook it a little longer. Use paneer or cottage cheese cubes.

Fresh taste

Ingredients

(Serves 5)

Peas 250 g

Paneer or cottage cheese 200 g, cut into cubes

Tomatoes 2 medium

Onion 1 large

Garlic 5 cloves

Ginger 1” piece

Green chillies 2, split

Coriander leaves for gatnish

Turmeric 1/2 tsp

Red chilli powder 1 tbsp

Oil 2 tbsp

Cumin seeds 1 tsp

Salt to taste

Method

Grind the onion, tomatoes, ginger and garlic in a blender.

Heat oil in a wok and add the cumin seeds. When they stop sputtering, add the ground paste. Fry for about three minutes till the oil begins to separate from the edges.

Add the turmeric and red chilli powder and cook till blended in well, about two minutes.

Add the peas and mix well. Add about a cup and a half of water and salt. Bring to a boil and add the paneer cubes. Add the split green chillies.

Cook covered on a low flame till the gravy thickens.

Garnish with coriander leaves and serve hot with ajwain puris, roti or rice.

Rice and Lentil Cakes

Rice and Lentil Cakes

by Shailaja Nair ♥ 1 Comment

This is a delicious and healthy steamed dish that works as a snack, breakfast dish or even for supper. It has a mix of lentils or dals and minimal amount of oil. Wrapped in banana leaves, the steaming brings out a unique flavour.

Ingredients

(Serves 4)

Parboiled rice 125 g

Moong dal 50 g

Masoor dal 50 g

Tuvar dal 50 g

Urad dal 50 g

Chana dal 50 g

Salt to taste

Red chilli flakes 1 tbsp

Any Indian pickle masala 2 tbsps

Jaggery 1 tbsp grated

Coriander leaves, chopped

Mustard seeds 1 tbsp

Oil 4 tbsps + 1 tbsp

Yoghurt 2 tbsps

Eno fruit salt 1 tbsp

Water as needed

Asafoetida 1/2 tsp

Banana leaves cut into squares and rolled to form cone-shaped pockets.

Method

Wash the dals and rice and soak for 30 minutes. Drain and grind to a paste along with the yoghurt and 2 tablespoons of oil. Add enough water to make a batter. Add salt and leave to ferment for 7 hours.

Add chopped coriander leaves, the pickle masala, jaggery and chilli flakes to the fermented batter. Add the Eno fruit salt and leave for a few minutes.

Heat water in a steamer.

Spoon batter into the banana leaf cones and steam for 30 minutes.

Heat 1 tablespoon of oil and add the mustard seeds and asafoetida.

Unwrap the steamed cakes and pour the oil with mustard seeds over them.

Serve hot with chutney or pickle.

Green Garlic Chutney

Green Garlic Chutney

by Shailaja Nair ♥ 1 Comment

Garlic cloves are said to be good for your health, but fresh green garlic is even better. It is available only for a limited season in winter. Fresh green garlic is easier to consume than garlic cloves as the smell is less pungent. It can be had in salads or made into a chutney. This chutney goes well with paranthas or chilla.

Ingredients

Fresh green garlic 10 stalks
Green chillies 5
Coriander leaves 1 cup
Mustard seeds 1/2 tsp
Oil 1 tbsp
Asafoetida 1/2 tsp

Method

Clean and chop the green garlic stalks. They look like spring onions, but are thinner.

Blend them with the green chillies and coriander leaves. Try to use as little water as you can.

Add salt.

Heat the oil in a small frying pan and add the mustard seeds and asafoetida. When the mustard seeds stop sputtering, add it to the chutney.

This chutney will stay fresh in the refrigerator for up to two weeks.

Moong Dal

Moong Dal

by Shailaja Nair ♥ 2 Comments

When we were a newly married couple, my husband and I used to cook dinner together. We had a lovely terrace off the kitchen in our first home. We would take a drink each — my preferred drink was and is Coca Cola — and we would concoct all kinds of delectable dishes. One of our favourites was the simple moong dal, made with tomatoes, onions, garlic and fresh coriander leaves. We would team it with paranthas or rotis and rice and with fried fish or prawns as a side dish.

Ingredients

(Serves 3)

Moong dal, split 1/2 cup
Onion 1 medium, chopped
Tomatoes 2 medium, chopped
Green chillies 2, chopped
Garlic 5 cloves, chopped
Turmeric 1/2 tsp
Red chilli powder 1 tsp
Cumin seeds 1/2 tsp
Ghee 1 tsp
Salt to taste
Coriander leaves for garnish, chopped

Method

Wash and drain the moong dal. Add the onions, tomatoes, green chillies and garlic. Add water and boil.

Add salt, turmeric and red chilli powder. Simmer till the dal is cooked completely. Add water as needed.

Heat the ghee in a small frying pan and cumin seeds. When they stop sputtering, add them to the dal.

Garnish with coriander leaves and serve hot with rice or roti.