One of the Spice Nite attendees at Passage to India on Oct 7th had requested for the recipe of the Lemon Pickle that we make in the restaurant. It is one of my Mom's recipes and she used to make it without the oil but the salt quantity used to be twice. After two years the lemons would turn a dark brown and it was given to us as a digestive medication also. I still have almost a half pound of it that she brought for me in 1998 on her visit to US. It is a very dark and dry thing with the salt crystallized on top. Most of the Indian traditional recipes are all about a balance between the net effect of the food which is usually mentioned as either heat or cool causing. The Black Salt and Ajwain are a part of the digestive powder called CHURAN which is available in different forms, sometimes as a coating over dried fruits like Dates, Figs, Apples, Amla (Gooseberry) etc. Enough of that, on with the recipe:
Lemons (cut into 12 pieces and squeezed) 2 pounds
Oil (sesame or soybean- heat and allow to cool) 1 cup
Ajwain (Carom) seeds powdered 4 ounces
Cloves powdered 1 teaspoon
Peppercorns powdered 1 teaspoon
Black salt powder 2 teaspoons
Salt 1 teaspoon
Turmeric powder 1/2 teaspoon
Mix all the ingredients and put them in a glass bottle with a tight fitting lid.
Press down so that the top is covered with oil.
Cover tightly and leave in the sun for 4-5 days.
Open, mix well and press down so that the oil comes to the surface.
Leave in sun light for another two days.
The pickle will be ready in another 5-7 days.
Keep in the frige where it should last for a couple of years.
ALWAYS use a dry and clean spoon to take out any pickles.
Monday, July 7, 2008
Garam Masala
-the Indian all-spiceOne of my regular guests at Passage to India had a strange request-wanted to buy Garam Masala from us. Given the recent popularity of Indian food & realizing that a lot of people would want to know the ingredients (as we make it) here is our downscaled recipe for domestic use--
Cumin seeds 2 oz.
Coriander seeds 2 oz.
Green Cardamom 2 oz.
Black Cardamom 2 oz.
Cloves 2 oz.
Peppercorn 2 oz.
Mace 1 oz. (Myristica fragrans)
Nutmeg 1 no.
Bayleaf 1 oz.
Cinnamon 2 oz.
Lightly dry roast all spices on slow heat to remove moisture (from husks and shells especially).
The spices can be left overnight in an oven with the pilot flame on for the desired results.
Let cool and then grind finely.
Store in an air-tight container.In different parts of India other ingredients are also added to the garam masala.
Dried rose petals in the Mughlai cuisine of NorthStar anise in the West.Kabab Chini (Fructus Cubebae) and Patthar ka Phool (Parmelia Perlata) in the Hyderabadi cuisine of South
Cumin seeds 2 oz.
Coriander seeds 2 oz.
Green Cardamom 2 oz.
Black Cardamom 2 oz.
Cloves 2 oz.
Peppercorn 2 oz.
Mace 1 oz. (Myristica fragrans)
Nutmeg 1 no.
Bayleaf 1 oz.
Cinnamon 2 oz.
Lightly dry roast all spices on slow heat to remove moisture (from husks and shells especially).
The spices can be left overnight in an oven with the pilot flame on for the desired results.
Let cool and then grind finely.
Store in an air-tight container.In different parts of India other ingredients are also added to the garam masala.
Dried rose petals in the Mughlai cuisine of NorthStar anise in the West.Kabab Chini (Fructus Cubebae) and Patthar ka Phool (Parmelia Perlata) in the Hyderabadi cuisine of South
Festive Veggie recipes
These are recipes for festive dishes and are best enjoyed with Poories-the fried wholewheat bread. Most dishes during any festivity are vegetarian and in my parents' house they do not even add onion or garlic.Cook and enjoy (email me in case of any clarification)
ALOO TAMATER RASMISSA (Potatoes in a tomato gravy)
Potatoes (boiled, peeled, dices 1") 3 nos.
Tomatoes (chopped) 4 nos.
Ghee/ Oil 2 tablespoons
Cumin Seed 1 teaspoon
Asafetida ¼ teaspoon
Turmeric powder ½ teaspoon
Chili powder ¼ teaspoon
Coriander seed powder 1 teaspoon
Cilantro chopped ¼ cupSalt to taste
Water 1 ½ pint
Heat ghee/oil in a heavy bottom pan.
Add cumin seeds, stir as they crackle.
Add asafetida.
Add chopped tomatoes, turmeric, salt, chili & coriander powders .
Stir and cook on slow heat till tomatoes are mushy.
Add water and bring to boil.
Add potatoes and cook on slow heat for 15 minutes.
Garnish with cilantro and serve.
If tomatoes not sour enough you may add a dash of lemon juice.
KADDU KI SUBZI (Tempered red Pumpkin)
Pumpkin with Green skin 2 lbs. (insides discarded and cut in 1’ dices)
Mustard Oil 3 tablespoons
Fenugreek seeds ½ teaspoon
Green chilies (slit) 5 nos.
Turmeric powder ¼ teaspoon
Jaggery powder ½ teaspoon
Raw mango powder (Amchoor) ½ teaspoon
Salt to tasteHeat mustard oil in a heavy bottom pan till clear.
Remove from fire, cool a little and add fenugreek seeds, stirring till they brown slightly.
Add slit chilis and pumpkin, stirring so that the pieces get oil coated.
Cover with tight lid and simmer for 10 mins.
Add turmeric powder and salt , mix well and cook on slow heat, covered for 20 mins.
Add jaggery and mango powder mix and cook for another 5 mins.
ALOO TAMATER RASMISSA (Potatoes in a tomato gravy)
Potatoes (boiled, peeled, dices 1") 3 nos.
Tomatoes (chopped) 4 nos.
Ghee/ Oil 2 tablespoons
Cumin Seed 1 teaspoon
Asafetida ¼ teaspoon
Turmeric powder ½ teaspoon
Chili powder ¼ teaspoon
Coriander seed powder 1 teaspoon
Cilantro chopped ¼ cupSalt to taste
Water 1 ½ pint
Heat ghee/oil in a heavy bottom pan.
Add cumin seeds, stir as they crackle.
Add asafetida.
Add chopped tomatoes, turmeric, salt, chili & coriander powders .
Stir and cook on slow heat till tomatoes are mushy.
Add water and bring to boil.
Add potatoes and cook on slow heat for 15 minutes.
Garnish with cilantro and serve.
If tomatoes not sour enough you may add a dash of lemon juice.
KADDU KI SUBZI (Tempered red Pumpkin)
Pumpkin with Green skin 2 lbs. (insides discarded and cut in 1’ dices)
Mustard Oil 3 tablespoons
Fenugreek seeds ½ teaspoon
Green chilies (slit) 5 nos.
Turmeric powder ¼ teaspoon
Jaggery powder ½ teaspoon
Raw mango powder (Amchoor) ½ teaspoon
Salt to tasteHeat mustard oil in a heavy bottom pan till clear.
Remove from fire, cool a little and add fenugreek seeds, stirring till they brown slightly.
Add slit chilis and pumpkin, stirring so that the pieces get oil coated.
Cover with tight lid and simmer for 10 mins.
Add turmeric powder and salt , mix well and cook on slow heat, covered for 20 mins.
Add jaggery and mango powder mix and cook for another 5 mins.
Aloo Gobhi
An East Indian rendition of आलू-गोभी "potatoes & cauliflower"
PANCHPHORNER CHORCHORI (Five seed tempered vegetables)A unique combination of flavors derived from the tempering five seeds, hence the name. Various substitutions of seasonal vegetables can be made – from just potatoes to a mix of eggplants, broad beans, red pumpkin, radishes, cauliflower, spinach and bell peppers.
Serves 4
Mustard oil 3 Tablespoons
Cumin seeds ½ Teaspoon
Mustard seeds ½ Teaspoon
Fennel seeds ½ Teaspoon
Wild onion seeds (Nigella) ½ Teaspoon
Fenugreek seeds ½ Teaspoon
Potatoes (3/4” diced) 2 med. size
Cauliflower (cut in 1”florets) 1 flower
Bell pepper (cut in 1” dices) 1 no (optional)
Turmeric powder 1 Teaspoon
Red chilli powder ½ Teaspoon
Salt ½ Teaspoon
Sugar ¼ Teaspoon
Ghee ¼ Teaspoon
1) In a heavy bottom pan heat mustard oil till it lightens in color.
2) Remove pan away from stove and add all the five seeds.
3) Place pan on stove and stir gently till seeds splutter and crackle.
4) Add potatoes and sauté for 3 minutes on med heat.
5) Add cauliflower and bell peppers, and continue to sauté for another 5 minutes.
6) Sprinkle turmeric and chilli powders continue to sauté for a minute.
7) Cover and cook for 5 minutes then add salt, mix, cover and let cook till done.
8) Correct seasoning, add sugar, ghee, mix and sauté on high heat for 2 minutes.
PANCHPHORNER CHORCHORI (Five seed tempered vegetables)A unique combination of flavors derived from the tempering five seeds, hence the name. Various substitutions of seasonal vegetables can be made – from just potatoes to a mix of eggplants, broad beans, red pumpkin, radishes, cauliflower, spinach and bell peppers.
Serves 4
Mustard oil 3 Tablespoons
Cumin seeds ½ Teaspoon
Mustard seeds ½ Teaspoon
Fennel seeds ½ Teaspoon
Wild onion seeds (Nigella) ½ Teaspoon
Fenugreek seeds ½ Teaspoon
Potatoes (3/4” diced) 2 med. size
Cauliflower (cut in 1”florets) 1 flower
Bell pepper (cut in 1” dices) 1 no (optional)
Turmeric powder 1 Teaspoon
Red chilli powder ½ Teaspoon
Salt ½ Teaspoon
Sugar ¼ Teaspoon
Ghee ¼ Teaspoon
1) In a heavy bottom pan heat mustard oil till it lightens in color.
2) Remove pan away from stove and add all the five seeds.
3) Place pan on stove and stir gently till seeds splutter and crackle.
4) Add potatoes and sauté for 3 minutes on med heat.
5) Add cauliflower and bell peppers, and continue to sauté for another 5 minutes.
6) Sprinkle turmeric and chilli powders continue to sauté for a minute.
7) Cover and cook for 5 minutes then add salt, mix, cover and let cook till done.
8) Correct seasoning, add sugar, ghee, mix and sauté on high heat for 2 minutes.
Kosha Mangsho-Bengali lamb dish
KOSHA MANGSHO SERVES 4-6
Boneless lamb (cut into cubes) 2 lbs.
Vegetable oil 2 tablespoons
Medium potatoes (peeled and quartered) 3
To marinate:
Turmeric powder 1 teaspoon
Chili powder 1.5 teaspoon
Cumin powder 1.5 teaspoon
Coriander powder 2 tablespoon
Green chillies (slit) 4
Onions (chopped) 2 large
Ginger (chopped) 1 tablespoon
Garlic cloves (chopped) 1 tablespoon
Tomatoes (chopped) 3
Mustard oil 2 tablespoon
Garam Masala: grind the following together
Green Cardamom 4
Cloves 6
Cinnamon stick 1” piece
Mix the meat with all the marinade ingredients. Leave it for two hours.
In a pan, heat the vegetable oil and when hot add the meat.
Stir fry for 15 minutes. Add ½ cup water, cover and cook on a medium flame for half an hour.
Then add the potatoes raise the flame and cook for another half an hour until the meat and potatoes are cooked and there is no gravy left.
Stir in the garam masala just as the gravy is drying up.
Serve with steamed rice, poori or roti.
Optionally sprinkle some chopped cilantro leaves for flavor and garnish.
Wagshal's demo recipes
CHICKEN KABAB (Char-grilled morsels of chicken): Serves 4
Chicken Breasts (cut in 2”dices) 2 lbs.
Low fat yogurt ¼ cup
Soybean oil 2 Tablespoons
Ginger paste 1 Tablespoon
Garlic paste 1.5 Tablespoons
Mace }
Green cardamom } All three powdered- 2 Teaspoons
Nutmeg }
Turmeric powder ¼ Teaspoon
Gramflour (roasted) 1 Tablespoons
White pepper powder ½ Teaspoon
Lemon juice 2 Tablespoons
Salt To taste
1) Whisk yogurt till smooth.
2) Add all ingredients except chicken and mix to a smooth mixture with no lumps.
3) Add chicken and mix gently in the marinade. Leave aside covered in fridge for 4 hrs.
4) Remove from fridge and skewer pieces evenly.
5) Grill on medium heat for 10 min. (12 min. at 325`F in an oven)
TANDOORI LAMB CHOPS (Lamb chops marinated and grilled): Serves 4
Loin Chops (cut to ¾ inch thick) 2.5 lbs.
Low fat yogurt ¼ cup
Soybean oil 2 Tablespoons
Ginger paste 1 Tablespoon
Garlic paste 1.5 Tablespoons
Garam Masala 1 Teaspoon
White pepper powder ½ Teaspoon
Lemon juice 1 Tablespoons
Salt To taste
1) Flatten the chops using a steak hammer.
2) Make marinate with all the ingredients mixed to a smooth paste with no lumps.
3) Marinate the lamb chops for at least 4 hours in the marinade and leave them covered
in the refrigerator.
4) Skewer the chops and cook over a medium grill till done to taste (10-15 minutes).
Alternately they can be placed on a seasoned grill directly. In an oven broil them
For 12-15 minutes.
Chicken Breasts (cut in 2”dices) 2 lbs.
Low fat yogurt ¼ cup
Soybean oil 2 Tablespoons
Ginger paste 1 Tablespoon
Garlic paste 1.5 Tablespoons
Mace }
Green cardamom } All three powdered- 2 Teaspoons
Nutmeg }
Turmeric powder ¼ Teaspoon
Gramflour (roasted) 1 Tablespoons
White pepper powder ½ Teaspoon
Lemon juice 2 Tablespoons
Salt To taste
1) Whisk yogurt till smooth.
2) Add all ingredients except chicken and mix to a smooth mixture with no lumps.
3) Add chicken and mix gently in the marinade. Leave aside covered in fridge for 4 hrs.
4) Remove from fridge and skewer pieces evenly.
5) Grill on medium heat for 10 min. (12 min. at 325`F in an oven)
TANDOORI LAMB CHOPS (Lamb chops marinated and grilled): Serves 4
Loin Chops (cut to ¾ inch thick) 2.5 lbs.
Low fat yogurt ¼ cup
Soybean oil 2 Tablespoons
Ginger paste 1 Tablespoon
Garlic paste 1.5 Tablespoons
Garam Masala 1 Teaspoon
White pepper powder ½ Teaspoon
Lemon juice 1 Tablespoons
Salt To taste
1) Flatten the chops using a steak hammer.
2) Make marinate with all the ingredients mixed to a smooth paste with no lumps.
3) Marinate the lamb chops for at least 4 hours in the marinade and leave them covered
in the refrigerator.
4) Skewer the chops and cook over a medium grill till done to taste (10-15 minutes).
Alternately they can be placed on a seasoned grill directly. In an oven broil them
For 12-15 minutes.
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