indian cooking – Recipes for the regular homecook

Soya Pulao

This soya pulao is a delicious and easy way to make dinner in bulk and store it for the next day. I love such one-pot rice recipes and this recipe was a result of the quarantine experience, when we were at home all the time and had no option to order in food. Top that up with work from home! It was a really stressful time and such one-pot meals really saved me and my family.

This soya pulao recipe is easy, delicious and can be customised as per choice. I loved adding green beans to it, and you can go ahead and load it with more vegetables of your choice.

Me and my family have been eating this soya pulao a lot lately and it has been such a saviour during the lockdown. Minimal ingredients, easy process and a big batch of food – pulao’s always make for a smart meal option for me. I hope this inspires you and helps you cook something delicious for your family. Stay safe and stay strong.

Making the perfectly fluffy rice

Soaking

For this pulao, find yourself the best quality long grained basmati rice. Wash the rice thoroughly with water till its clear. Next, soak it for exactly 30 minutes in room temperature water. After that, strain the water and keep the rice as dry as possible. I used a sieve to release the water and keep it undisturbed. Do not soak for more than 30 minutes as the rice will become too wet and will cook very fast, and end up sticking to each other. Soaking for longer duration might also break the rice. Soaking is an essential pre-requisite to get the perfectly fluffy rice that you see in this egg pulao.

Correct water quantities

Next is the perfect amount of water for the rice to cook. I have added the exact measurements for this recipe, but the usual and easy rule to follow is – For every cup of rice that you use, use half cup more water than that. For example, if you use 1 cup of rice, use 1.5 cups of water. If you use 2 cups of rice, use 2.5 cups of water. And the water should always be hot if you’re making the rice in a pot. Otherwise, the temperature difference might ruin the rice. This rule applies only if you soak the rice for 30 minutes before cooking it.

Low flame and rest

Lastly, perfectly fluffy rice is always cooked in low flame. If you’re making rice in a pot, make sure you cover and cook it in the lowest flame possible. And once its done, do not serve immediately. Turn off the gas and let it rest for another 10-15 minutes. This will give the perfect edge to the rice and make it bloom to its best ability.

Ingredients in this soya pulao

This one-pot soya pulao is so wholesome, and requires just a few basic Indian pantry essentials. The soya chunks need to be soaked and softened in hot water. All the excess water needs to be removed so that it does not mess up the water ratio in the pulao. The rice is also soaked prior to starting the cooking process. Aromatics include fresh ginger-garlic paste, and spices are also very staple ones – cumin, red chilli, coriander and black pepper. The addition of herbs like mint really elevates the flavour profile of this soya pulao. Do not miss out on the mint.

There is no addition of turmeric in this recipe. You can add it if you like to get a beautiful yellow colour. I have also skipped on tomatoes.

Let’s take a look at the recipe:

Preparation time – 30 minutes

Cook time – 45 minutes

Serves – 5-6 people

[ingredients title=”Ingredients”]

2 cups soya chunks
1 1/2 cups basmati rice
2 tbsp mustard oil
1 tbsp ghee
2 dried red chillies
1 bay leaf
2 tsp cumin seeds
1 inch cinnamon stick
2 cloves
2 cardamoms
1 large onion, finely sliced
1 tbsp ginger-garlic paste
2 cups green beans
Salt to taste
1 tsp cumin powder
1 tsp black pepper powder
1/2 tsp Kashmiri red chilli powder
2 tsp coriander powder
1/2 cup hot water (for the masala)
2 cups water (for the rice)
1/2 tsp garam masala
A handful of fresh coriander leaves
A handful of fresh mint leaves [/ingredients]

[directions title=”Directions”]

Soak the soya chunks in hot water for 20 minutes. Squeeze the excess water out and set aside.
Wash the rice thoroughly. Soak in water for 30 minutes.
Heat oil in a skillet. Once the oil starts to smoke gently, reduce the flame.
Temper with bay leaves, dried red chillies, cumin powder, cardamom, cinnamon stick, cloves and bay leaf.
Add the sliced onions and stir on medium flame till they turn brown.
Once the onions are brown, add the ginger-garlic paste and mix till the raw aroma disappears.
Add the green beans and the soya chunks. Give it a good mix.
Season with all the spices – salt, cumin powder, black pepper powder, coriander powder and Kashmiri red chilli powder.
Pour some hot water if necessary.
Once all the spices are assimilated into the masala, add the soaked rice. Gently mix to prevent the rice grains from breaking.
Add hot water and stir. Add garam masala, coriander and mint leaves. Cover and cook on low flame for 30 minutes.
Check rice after 30 minutes with a fork. Turn the flame off and let it rest for another 15 minutes.
Serve hot with raita and salad. [/directions]

This soya pulao recipe is perfect for a busy day. I usually like to make this in a large batch like this so that it also covers us for another one or two meals.

I hope you try out this easy and wholesome soya pulao recipe soon.If you do, let me know how it turned out for you.

If you have any questions, suggestions or feedback, please leave me a comment here. Or connect with me Instagram, Facebook or YouTube.

Happy cooking!

Easy Dal Makhani | With Video

Who doesn’t like a nice, steaming bowl of dal makhani? It is one of the most popular dal recipes of north India and so for a reason. Rich, creamy and utterly delicious, there is no reason to not make this dal makhani recipe at home.

This dal makhani is a regular at my house. While the traditional and authentic dal makhani (or dal Bukhara) recipe requires slow cooking for hours and an addition of a lot of heavy elements to it, this version is NOT that. This rendition is lighter, very simple and involves just 30 minutes of simmering.

Dal makhani literally translates to dal being cooked in makkhan or butter. Again, this recipe is very light on butter and cream. It is not as heavy as a restaurant version, but what I can say with all my confidence is that it is DELICIOUS! I get messages from so many of you asking for tasty and easy recipes. Well, there you go! Make dal makhani without getting intimidated by it and make it like a pro!

Preparation time – 30 minutes

Cook time – 40 minutes

Serves – 4 people

[ingredients title=”Ingredients”]

200 g black lentils
50 g red kidney beans
500 ml of water
2 onions, finely chopped
2 tbsp ginger garlic paste
3 large tomatoes, pureed in a blender
2 tbsp ghee
Salt to taste
1 tsp turmeric powder
1 tsp Kashmiri red chili powder
1 tsp cumin powder
1 tsp coriander powder
3 tbsp fresh cream
50 g butter
A handful of Kasuri methi
1 tsp garam masala
Salt to taste [/ingredients]

[directions title=”Directions”]

Thoroughly wash the black lentils and red kidney beans. Soak it overnight in water.
Drain the lentils and keep aside the next morning.
In a pressure cooker, put the black lentils and kidney beans. Add one tablespoon salt and water. Mix well. Let this cook for six to seven whistles. Set aside.
Heat ghee in a kadhai. Add the chopped onions. Saute till onions become translucent and start browning.
Once the onions are cooked, add the fresh ginger-garlic paste. Stir till the raw aroma of the ginger and garlic disappears.
Add the tomato puree and cook for about ten to fifteen minutes. The water from the puree needs to dry up completely and stir till oil starts to release from the paste.
Do not let this burn, cook in medium flame. Add warm water whenever necessary to prevent it from sticking to the bottom of the kadhai.
Season with turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Mix well.
Pour in the pressure-cooked dal into this gravy and mix till it all comes together. Check salt and add if required.
Bring the dal to a boil and once it gets thick, add the cream and mix well.
Add the butter after the cream and mix well.
Next, add a handful of dried fenugreek leaves or Kasuri methi and give the dal one last stir before you let it simmer.
Cover and let the dal simmer in low heat for another 30 minutes.
Remove lid and season the dal with garam masala.
Pat a spoonful of ghee on top and enjoy hot with parathas or plain rice. [/directions]

I hope you do try this simple and mouth-watering dal makhani for yourself. You have to ensure that the lentils are soaked in water for at least six hours. And the simmering, in the end, is also required to get a thick and delicious consistency. A little bit of patience and you can have a wonderfully thick gravy in about an hour.

If you have any questions or suggestions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook.

Happy cooking!

Pressure Cooker Vegetable Pulao

Pressure cooker recipes are everyone’s favourite. This rage in the cooking world is rightly justified as it makes our lives so much easier, especially on those rushed days when we do not have time to cook elaborate meals.

This pressure cooker vegetable pulao is one such easy hack to a tasty and healthy meal. I have made this in the pressure cooker but you can also make it in a pot. It is my go-to meal on most days and one of the best ways to eat rice. Include it in your lunch or dinner meal with some raita and you will not regret it. Honest, real and simple – just the way I prefer.

It is extremely easy to make and comes together in no time. It is loved by everyone alike. Like all my pulaos, the garam masala takes centre stage for the dominant flavour.

The rice in this pulao can be any fragrant one. I prefer using broken rice for pulao, as it gives the entire meal a different flavor. Here, I have used good quality broken basmati rice, but you can go ahead with any rice. Just make sure the quality of the rice is not compromised upon.

Also, for the perfectly fluffy and well-cooked pulao, you should soak the rice in water for at least 30 minutes before you cook it. Make sure you wash the rice thoroughly under a strainer till you get clear water from the end of the sieve. These two tips help the rice cook perfectly.

Preparation time – 20 minutes

Cook time – 30 minutes

Serves – 3-4 people

[ingredients title=”Ingredients”]

250g rice
1 tbsp ghee
1 bay leaf
2 cardamom pods
2 small cinnamon sticks
2 cloves
2g mace
1 tsp cumin seeds
7 cashews
1 tsp sugar
1 onion, finely chopped
2 green chilies, finely chopped
1 tsp ginger garlic paste
100 g green peas
1 carrot, finely diced
1 small cauliflower, broken into florets
1 medium potato, finely diced
1 tsp turmeric powder
Salt to taste
500 ml of water
1 tsp garam masala
Coriander leaves for garnish [/ingredients]

[directions title=”Directions”]

Wash the rice thoroughly with cold water under a running tap till it releases clear water.
Soak the rice in water for 30 minutes.
Heat ghee in a pressure cooker. Add the bay leaf, cardamoms, cloves, cinnamon, and mace. Give it a light stir.
Add the sugar and cashew nuts. Stir till the sugar melts and the cashews turn slightly brown on the sides.
Add the onions and stir for a minute till they brown.
Add the chopped chilies and ginger garlic paste and stir till their rawness evaporates.
Chop all the vegetables and add them to the onions. Green peas, cauliflower florets, and potato. Mix well for another minute on medium flame.
Season with salt and turmeric powder. Stir well.
Pour in the water and give it one last stir.
Sprinkle the garam masala on top and mix.
Close the pressure cooker with a lid and allow it to let out two whistles.
Once all the pressure releases, open the pressure cooker.
Garnish with fresh coriander leaves.
Serve the pulao hot with raita or curd. [/directions]

I hope you do try this simple, mouth-watering, and super healthy vegetable pulao recipe. It is a perfect option for a homely meal filled with health and happiness.

If you have any questions or suggestions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook.

Happy cooking!

Chicken Pulao

Indian pulaos are one-pot dishes that combine wholesome flavours and spices to create magical tastes. The predominant ingredient in most pulaos is the garam masala. The most basic garam masala is a spice made by grinding dry-roasted cinnamon, cardamom and cloves.

This chicken pulao recipe is a quick fix for those special cravings. It is a one-pot recipe and comes out beautifully in about 40 minutes. It can be had as a meal in itself.

This recipe is very special to me because it was an essential part of my childhood. Pulao used to be served with chicken or mutton curry in birthday parties or to the guests. Although my family never really made chicken pulao, the fundamental ways to cook any pulao remains the same. Chicken pulao is something I have been making for myself and my loved ones over the years, and it has always remained a favourite.

The rice in this pulao can be any fragrant one. I prefer using broken rice for pulao, as it gives the entire meal a different flavor. Here, I have used good quality Basmati rice. The quality of the rice should be of supreme concern in this meal.

I mostly make chicken pulao with joha rice. Joha rice is a variety of rice grown in India and is notable for its aromatic and excellent taste. My home state, Assam, is the largest cultivator of this rice, and hence I am very particular about using it in most of my recipes involving rice. But you can go ahead and use high quality and aromatic broken basmati too.

I like my pulao to have a little sweetness since that is how I have eaten it throughout my life. There is a delicate hint of sugar and part of the flavor also comes from some dry fruits that this dish includes. Another important tip that I would like to share is to always use fresh ingredients. For example, the ginger garlic paste should be freshly ground. The only ready-made spice that I have used here is the meat masala.

Even though this recipe is made in a pressure cooker, you can also go ahead and make it this way. If the rice is soaked for some time, it takes lesser time to cook.

Making Perfectly Fluffy Rice

Soaking

Correct water quantities

Low flame and rest

Here is the recipe for my version of a Chicken pulao. Every step brings out a different flavour and uniqueness. I hope you enjoy it.

Preparation time – 30 minutes

Cook time – 60 minutes

Serves – 4-5 people

[ingredients title=”Ingredients”]

For the chicken marination:

1 kg chicken (curry cut)
1 tbsp salt
2 tsp Kashmiri red chilli powder

For the rice

500 g biryani rice
3 tbsp vegetable oil
2 tsp ghee
1 inch cinnamon stick
2 cardamoms
2 cloves
2 bay leaves
20 raisins
15 cashews
1 green chilli, slit in half
2 cups finely sliced onions
Salt to taste
1 tbsp coriander powder
1 tbsp cumin powder
1 tsp black pepper powder
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp sugar [/ingredients]

[directions title=”Directions”]

Wash the rice thoroughly under running water till all excess starch is drained. Soak in water for 30 minutes.
Wash and pat dry the chicken pieces with a paper towel. Rub the chicken pieces with salt and Kashmiri red chilli powder. Mix really well and marinate for 30 minutes.
Heat oil in a pot. Add the ghee. Temper with all the whole spices – cinnamon stick, cardamom, clove and bay leaves.
Add the raisins and the cashews and fry it on low heat for just a few seconds, making sure they don’t burn.
Add the onions and green chilli and fry on medium heat for 7-10 minutes till they turn translucent and start to brown.
Add sugar at this point. Sugar will help the onions caramelise and also add a beautiful brown colour to them.
Once the sugar is mixed, add the marinated chicken. Mix well for 10 minutes on medium flame.
Cover and cook the chicken on low flame for 20 minutes.
Take lid off and five one good mix. Season with salt, turmeric powder, black pepper powder, coriander powder and cumin powder. Mix well.
Once done, add the soaked rice and mix everything gently so that rice grains remain intact.
Pour hot water and mix. Add garam masala and stir it into the rice.
Cover and cook on low flame for 1-20 minutes till rice is cooked.
Take off flame and let it rest for 15-20 minutes before serving.
Serve hot with salad and raita. [/directions]

I hope you try this delicious chicken pulao super soon! If you have any doubts, comments, or feedback, please reach out to me in comments or my social media handles.

Find me on Instagram – www.instagram.com/slurrpilicious

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Find me on Youtube – https://www.youtube.com/channel/UCA-cJoo27OLSCswI4sy6lzA?

Happy cooking!

Chicken Dak Bungalow

As a true Assamese, my favorite thing to have in any curry is potatoes! Fellow Assamese people will understand what I mean. And Bengali food also uses potato in all its glory, which is why it is one of my favorite cuisines as well. But chicken dak bungalow is all the more special because it has chicken, potatoes and eggs, all in one curry! Sounds like an Eastern dream to me.

Do not get intimidated by the name here. Chicken Dak Bungalow is a heritage recipe from the British era. Dak bungalows refer to the rest houses in the British era that were used to host government officials and other travelers. During these visits, the khansama or the steward would make delicious food using local ingredients for the guests using meat and other vegetables.

As for my story, I was used to having it at some of my favorite restaurants serving Bengali food. That helped me explore more about this dish and make it for myself at home. It is a simple chicken curry at the end of the day to be very honest. But the key to a delicious chicken dak bungalow lies in its marination. And before I go ahead and share it. I would clearly like to state that this is my own version that I have come to develop from my own understanding of this recipe and my own limited knowledge of food. All I can be sure of is that it is one tasty curry!

Here’s a look at the ingredients and procedure.

Preparation time – 20 minutes

Cook time – 30-40 minutes

Serves – 4 people

[ingredients title=”Ingredients”]

For the marination:

Chicken, 1 kg
Thick curd, 150 g
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp ginger paste
2 tsp garlic paste
1 tbsp mustard oil

For the curry:

1 tbsp mustard oil
1 tsp sugar
1 tsp salt
3 hard-boiled eggs
2 potatoes, cut in four cubes each
4 medium onions, thinly sliced
1 tsp turmeric powder
1 tsp black pepper powder
1 cup hot water
2 tsp garam masala
Salt to taste [/ingredients]

[directions title=”Directions”]

Wash and pat dry the chicken pieces. Make sure they are dry before you marinate.
In a bowl, add curd, cumin powder, coriander powder, ginger paste, garlic paste and mustard oil with the chicken pieces. Use your hands to mix it all well, ensuring each chicken piece is thoroughly layered with the curd mix.
Cover with a plastic sheet and marinate for at least three hours. Overnight marination works best, but do not marinate for more than ten to twelve hours, otherwise, the chicken might get too soft.
Heat mustard oil in a wok. Add salt and sugar to the oil and give it a light stir. Fry the boiled eggs and potatoes on medium heat till they turn golden. Set aside for later.
In the same kadhai, add some more mustard oil. Once it gets hot and starts to smoke add the onions. Saute for five to eight minutes on medium heat till onions get translucent and brown.
Once the onions are fried well, add the marinated chicken to the kadhai. Gently stir everything together. Continue this till everything comes together really well.
Let the chicken start cooking in its own juices for about ten minutes. Keep the flame on medium and keep stirring from time to time. Ensure the chicken does not stick to the kadhai. Add a little hot water if required.
Once the chicken is cooked halfway, add the fried potatoes to it. Add hot water, cover and cook on medium heat for ten more minutes till the potatoes and chicken are done.
Reach your desired consistency and add the boiled eggs. Serve hot with rice or pulao. [/directions]

I hope you do try this simple, mouth-watering chicken dak bungalow recipe. It is a perfect option for guests coming over, or if you want to whip up a feast for your family on a special occasion (or just a Sunday).

If you have any questions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook.

Happy cooking!

Malai Kofta Curry

The first time I ever decided to malai kofta curry was while flipping through pages from a vegetarian cookbook that my mother had. I was about twelve at that time. I do not remember the name of the book but a lot of my early childhood memories are around that book. That book taught me how to cook delicious Indian vegetarian food. It makes me think how long lasting and impactful childhood memories can be!

Fast forward years later, I have come up with my own version. I absolutely love this recipe and make it a lot! A lot of my hardcore non-vegetarian friends also love it!

The gravy of this malai kofta curry is a luxurious mix of cashew cream and curd, and the koftas are soft and melting in the mouth. Both of them combined along with some ghee laden rotis are a match made in heaven!

The curry is creamy, slightly sweet, luxurious and dreamy. It is thick as it is a smooth paste of a variety of elements.

Preparation time – 30 minutes

Cook time – 30 minutes

Serves – 2-3 people

[ingredients title=”Ingredients”]

For the koftas:

150 grams grated paneer
1/2 tsp garam masala
Salt to taste
1 tsp cumin powder (jeera)
Chopped coriander leaves
3 tbsp gram flour (Besan)
1 tsp red chili powder
Water, as required
Oil (for deep frying the koftas)

For the malai kofta curry:

2 onions, ground to a paste
2 medium tomatoes, roughly diced
1 green chili
10 g ginger
4 garlic cloves
100 g cashews, ground to a paste
1 tsp cumin
2 tbsp curd, beaten well
1 tsp black pepper powder
1 tsp sugar
1 tsp Kashmiri red chili powder
1 tsp turmeric powder
1 tbsp desi ghee
1 tsp coriander powder
1 tsp garam masala
200 ml warm water
1 tbsp Kasuri methi for garnish
Salt to taste [/ingredients]

[directions title=”Directions”]

Thoroughly grate the paneer ensuring there are no large chunks. Add salt, garam masala, gram flour, chopped coriander leaves, red chili powder and water to form a thick batter.
Make round koftas and freeze them for at least an hour.
Deep fry these koftas in hot oil until they are crispy from all sides and cooked from within. Set aside.
In a blender, make a fine paste of one green chili, tomatoes, ginger and garlic with a little water.
Heat oil in a kadhai. Add the onion paste. Saute the onions till the raw aroma disappears, they turn brown and the oil starts to separate from it.
Add some sugar into the onions. This will help to give it a beautiful brown color and also enable the onions to cook faster. It will also add some sweetness to your final recipe.
Once the raw aroma of the onions disappears, add the blended tomato puree. Cook this till oil starts to separate from the onion and tomato paste.
Once the tomato is cooked, season with salt, turmeric powder, cumin powder, black pepper powder, coriander powder, and Kashmiri red chili powder. If you do not want too much chili flavor, skip adding the green chilies in the beginning.
Add beaten curd and cashew paste to the mixture and stir well.
Add in some warm to avoid the paste from sticking to the pan.
Once everything is cooked, add some more warm water depending on the consistency you want.
Season with garam masala and Kasuri methi just before turning off the gas. Give it one last stir.
Add the koftas to the gravy just before serving.
Enjoy with hot rotis, naan or jeera rice.[/directions]

I hope you try this really easy and delicious malai kofta curry for yourself and enjoy it as much as I do. If you have any questions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook.

Happy cooking!

Related recipe – Lauki Kofta Curry

Lauki Kofta Curry | Slurrp

I know most people would cringe even on the idea of lauki or bottle gourd. Though I do like lauki in all its forms, I will never argue with someone whether lauki kofta curry is one of the best ways to eat it. Because it is! And this particular recipe is simply stunning.

This is my own version of lauki kofta curry after many experimentations in the kitchen. I have done it all – from making soggy lauki koftas, to ones that break even before I add them to the curry and also thise that are harder than stone. But after multiple experiments, I finally have a full proof recipe of my favorite way to make (and eat) lauki kofta curry. I hope you try it.

The curry is creamy, slightly sweet, luxurious and dreamy. It is thick as it is a smooth paste of a variety of elements.

Preparation time – 30 minutes

Cook time – 45 minutes

Serves – 3-4 people

[ingredients title=”Ingredients”]

For the koftas:

1 medium bottle gourd
1 tsp garam masala
Salt to taste
1 tsp cumin powder (jeera)
Chopped coriander leaves
4-4.5 tbsp gram flour (Besan)
1 tsp red chili powder
1 tbsp bread crumbs
Lukewarm water, as required
Oil (for deep frying the koftas)

For the lauki kofta curry:

2 onions, ground to a paste
2 tomatoes, ground to a paste
2 green chilies, finely chopped
20 g ginger paste
20 g garlic paste
1 bay leaf
100 g cashews, ground to a paste
1 tsp cumin
1 tsp black pepper powder
1 tbsp sugar
1 tsp Kashmiri red chili powder
1 tsp turmeric powder
1 tbsp desi ghee
1 tsp coriander powder
1 tsp garam masala
200 ml warm water
1 tbsp Kasuri methi for garnish
Salt to taste [/ingredients]

[directions title=”Directions”]

Rinse and peel the lauki. Finely grate it with a grater. Squeeze the excess water out. Save the water for later.
Make the koftas by mixing the ingredients together. The breadcrumbs help to make the koftas firmer. Do not add too much water as you do not want a watery batter.
Make small round shapes or patties.
Heat oil in a kadhai or wok. Deep fry the koftas until golden brown and crispy from all sides. Set them aside.
Keep the koftas on a tissue to drain the excess oil.
In another kadhai, heat ghee. Add the bay leaf, followed by the onion paste. Saute the onions till the raw aroma disappears, they turn brown and the oil starts to separate from it.
Add some sugar into the onions. This will help to give it a beautiful brown color and also enable the onions to cook faster. It will also add some sweetness to your final recipe.
Add the chilies, ginger paste and garlic paste at this point and saute till its raw aroma disappears.
Add the fresh tomato paste. It is important that you cook this tomato mixture with some patience as all the ingredients in it are raw at this point. Keep stirring till the tomatoes are thoroughly cooked and the oil starts to separate from the paste.
Once the tomato is cooked, season with salt, turmeric powder, cumin powder, black pepper powder, coriander powder, and Kashmiri red chili powder. If you do not want too much chili flavor, skip adding the green chilies in the beginning.
Add in some warm to avoid the paste from sticking to the pan.
Time to add in the cashew paste. Stir well and make sure everything comes together well.
Once everything is cooked, add some more warm water depending on the consistency you want.
Season with garam masala and Kasuri methi just before turning off the gas. Give it one last stir.
Add the koftas to the gravy just before serving.
Enjoy with hot rotis, naan or jeera rice.[/directions]

I hope you try this really easy and delicious lauki kofta curry for yourself and enjoy it as much as I do. If you have any questions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook.

Happy cooking!

Related recipe – Restaurant style alu matar

Pumpkin fry with potatoes | Veg recipes

I remember being a fussy child when it came to food. I didn’t like most vegetables and gave my parents a hard time when it came to eating healthy food. I would say no to most veg recipes.

My father used to be very worried about me. He would always come up with creative ways to make veg recipes to make me gulp down some greens. Who would’ve thought that same kid would one day become an advocate of eating healthy and homemade food😁

But for some strange reason, I always loved pumpkin. I think the idea of a sweet vegetable was intriguing to my childlike brain. But again, the fussy me only liked when my mom made it a particular way.

So here is an attempt at recreating that wonderful and sweet pumpkin with potatoes. I have used nigella seeds, raw mango powder, ginger, chili, and some basic spices. It is my mother’s recipe. Didn’t turn out as good as hers but still was quite tasty. A perfect accompaniment to some fluffy luchis. Make sure you eat those seasonal pumpkins before they run out of stock.

Preparation time – 20 minutes

Cook time – 30 minutes

Serves – 4

[ingredients title=”Ingredients”]

1/2 kg seasonal pumpkin, cut in chunks
1 big potato, cut in chunks
1 large tomato, finely chopped
2 tbsp mustard oil
1 bay leaf
1 large onion, finely chopped
2 green chilies
1 tsp panchphoran
1 tsp turmeric powder
1 tsp raw mango powder (amchur)
10 g grated ginger
20 g ginger garlic paste
1 tbsp sugar
1 tsp cumin powder
1 tsp black pepper powder
100 ml water
1/2 tsp garam masala
Coriander leaves for garnish
Salt to taste [/ingredients]

[directions title=”Directions”]

Heat mustard oil in a kadhai. Allow it to come to a smoking point. Add a bay leaf and the panchphoran (The Indian five spice mix).
Add the chopped onions and add it to the mustard oil at this time. Stir for two to three minutes till onions start to get translucent.
Time to add the ginger paste. Stir all the ingredients together in the kadhai till the raw aroma of it dissipates.
Once the onions are cooked, add the tomatoes and stir till tomato starts releasing its own water to form a thick gravy. This would take about ten more minutes.
If the mixture gets stuck to the kadhai, add just a dash of water to prevent it from happening.
Season with salt, turmeric, cumin, and raw mango powder. Mix well for another minute.
Once the tomatoes are cooked, add the pumpkin and the potatoes. Stir this for about two to three minutes. Add some water if it gets stuck to the kadhai.
Cover and cook on low flame for ten minutes. If you want a gravy version, you can add some more water.
Remove the lid, sprinkle the garam masala and give it one last stir.
Garnish with fresh coriander leaves.
Garnish with some freshly chopped coriander leaves and green chili.
Serve hot with parathas or roti. [/directions]

If you want regular access to more such delightful food, you can follow me on Facebook, Instagram, Twitter, and YouTube.

Happy cooking!

Chicken With Poppy Seeds and Cashew | Chicken Recipes

Poppy seeds or khus khus is an oilseed obtained from poppy. It is used extensively in Bengali and Assamese cuisine, and I have been quite familiar with it since my childhood. It is what we also call posto in Bengali cuisine.

While I love alu posto and potol posto, I also like the usage of poppy seed paste in chicken curry. This chicken curry recipe with poppy seeds and nigella seeds is creamy, luxuriously thick and extremely delicious.

It goes very well with parathas, roti or rice. I like mine in a semi gravy but you can get the consistency as per your preference.

chicken recipes — Chicken with poppy seeds and cashew

Before you make this recipe, make sure you soak the poppy seeds in lukewarm water for at least 3-4 hours. This step is essential to get a thick paste when you grind the seeds.

You also need to soak 6-7 cashews in water for about the same time before grinding it into a fine paste with some water.

Preparation time – 20 minutes

Cook time – 50-60 minutes

Serves – 4

[ingredients title=”Ingredients”]

1 kg chicken
1 bay leaf
50 g poppy seeds
2 medium onions, ground to a paste
2 medium tomatoes, finely chopped
6-7 cashews, ground to a paste
2 green chilies
20 g ginger garlic paste
1 tbsp sugar
1 tsp nigella seeds (kalonji)
3 tbsp mustard oil
1 tsp cumin powder
1 tsp meat masala
1 tsp turmeric powder
1 tsp black pepper powder
500 ml water
1 tsp garam masala
Salt to taste [/ingredients]

[directions title=”Directions”]

Soak the poppy seeds in lukewarm water for three to four hours. Drain them and put it in a grinder. Add the green chilies to it with one tablespoon of water. Grind it to a thick paste.
Heat mustard oil in a kadhai. Allow it to come to a smoking point. Add a bay leaf and nigella seeds at this time.
Make a fine paste with the onions and add it to the mustard oil at this time. Stir for two to three minutes till onions start to get translucent.
Time to add the ginger garlic paste. Stir all the ingredients together in the kadhai till the raw aroma of it dissipates.
Once the onions are cooked, add the tomatoes and stir till tomato starts releasing its own water to form a thick gravy. This would take about ten more minutes.
If the mixture gets stuck to the kadhai, add just a dash of water to prevent it from happening.
Season with salt, pepper, cumin, turmeric powder, and meat masala. Mix well for another minute.
Once the tomatoes are cooked, add the chicken pieces. Fry the chicken in the tomato and onion paste for about fifteen minutes till they start to brown and all the water gets released. Make sure the chicken pieces are clean and dry, otherwise there will be too much water.
Once the chicken is semi-cooked, add the poppy seeds paste and cashew paste, and mix well. Make sure every piece of the chicken gets coated in this thick masala. Be gentle with the stirring so that you do not break any meat.
Keep stirring at regular intervals for another five minutes. Add water, cover and cook for another 15 minutes on medium heat. This is an essential step to ensure the chicken gets super soft.
Take the lid off and check the chicken. It will be done by this time. As the last step, sprinkle some garam masala on top and give it one last stir.
Garnish with some freshly chopped coriander leaves and green chili.
Serve hot with parathas or roti. [/directions]

Related recipe – Kasturi Chicken

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Dahi Kala Chana Curry | Veg Recipes

Time is such a thing. Things which you thought would never change or you could alter about yourself end up being history. If I have to substantiate this with an example, I would use one which is food related. As a child or even during my teenage years, I had always detested certain kinds of food. But the passage of time and experience has made me value those very same things, which I enjoy now.

Kala chana (black chickpeas) is such an example. I have never really enjoyed Kala chana in a curry. The maximum I have gone is eaten it raw in a salad or a prasad. But now, I cannot get enough of it. It is one of my favorite kind of sprouts. Also because with time I have become wiser in terms of understanding what food is good for me, and how it can be made tasty.

You probably have seen a lot of Kala chana recipes on the internet. But trust me this one is different. The game changer is the use of curd. And oh, the results are absolutely stunning.

I invented this recipe a few years ago when I didn’t have anything else but some Kala chana at home. I was perhaps too broke to order in. As they rightly say, necessity is the mother of invention. And this splendid recipe emerged out of experimentation in the kitchen.

I usually enjoy Kala chana in its raw form. Assamese people have soaked Kala chana along with soaked moong dal as prasad. So I’ve been used to eating in that form since my childhood. I also enjoy it in my salads in its uncooked form.

But this dahi Kala chana curry makes me go weak in my knees. Made with ginger, garlic, garam masala, curd, tomatoes and lots of onions, I have been loving this sweet, spicy and tangy curry for a few years now. Adding that pinch of salt while boiling the chana in the pressure cooker makes a lot of difference.

The spices and condiments used in this are very basic and mostly lying around at home. The one big difference that makes this curry truly tasty is fresh garam masala. I make my own by dry roasting equal amounts of cardamom, cinnamon, and clove together. And the biggest secret to any good pulse curry is to add salt while boiling. The salt gets infused into every grain and makes a huge difference.

Before boiling the Kala chana, I soaked it in water overnight. Kala chana takes some time to soften so make sure you leave it in water for eight to twelve hours.

Preparation time – 20 minutes

Cook time – 60 minutes

Serves – 2-3 people

[ingredients title=”Ingredients”]

100 g Kala Chana
2 tbsp mustard oil
2 medium onions, ground to a paste
3 medium tomatoes, ground to a paste
1 tsp sugar
20 g fresh ginger garlic paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp black pepper powder
50 g thick curd
1 tsp garam masala
Salt to taste [/ingredients]

[directions title=”Directions”]

Soak the Kala chana in water overnight. Boil it with 1 tsp salt in a pressure cooker with about 500 ml water.
In a kadhai, heat some mustard oil. Once it starts smoking and acquires a pale yellow color add the onion paste.
Cook the onions gently till its raw aroma disappears. Add the ginger garlic paste to it.
For a sweet flavor, add some sugar. This will also give a beautiful caramelized color to the gravy.
Once the raw aroma of the onions and ginger and garlic disappears, add the tomato paste. Saute this till all the water from the tomato reduces and a thick paste gets formed. This step is absolutely crucial otherwise you will have a curry with raw tomato smell.
Season with salt, cumin powder (jeera), black pepper powder, turmeric powder, and coriander powder. Mix well till the spices completely assimilate with the rest of the ingredients in the masala.
Now add the boiled Kala chana and water to this cooked masala paste. Stir well and boil it in high heat till you get your desired consistency.
Beat the curd well in a bowl and add it to the gravy. Give it a good stir. Make sure you use good quality, thick and fresh curd for this.
Just before you take it off the stove, add the garam masala and give it one last stir.
Serve with roti, rice or pulao with onions and pickle. [/directions]

Related recipe – Dhaba Style Chana Dal

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