Garam Masala

Spiced Punjabi Gobi/ Cauliflower Masala …

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This cauliflower/ Gobi masala recipe is Vegetarian, vegan, and gluten-free …
The best part is that Gobi has an ability to absorb flavors and spices

It is very important to pay attention while cooking so that
Cauliflower does not break down into a mush….

Every cook in India has their own version of Gobi Masala and here is my take on this classic recipe .
Lets start cooking this simply irresistible and easy to make Indian Gobi Masala …..

Makes: 3-4 servings as a side dish
Total Time: 30 Minutes

Ingredients

1 cauliflower head, cut into florets 500 grams
1 inch ginger finely chopped
1teaspoon cumin seeds
1 tsp red chili powder
1/4 teaspoon turmeric powder optional
1teaspoon garam masala powder
salt to taste
1 TBS cooking oil
Coriander / cilantro for garnishing

Method :

Heat a TBS of oil in a pan .

Once the oil is hot ,Add the ginger and cumin seeds and saute them for a few seconds.
Add in the cauliflower, chili powder ,garam masala powder, salt and stir until well combined for about a minute

Add about 2 tablespoons of water, cover the pan, turn the heat to low and simmer for about 10 to 15 minutes stirring occasionally, until cooked.

The cauliflower will be soft, yet firm and delicious to taste. Finally stir in the coriander leaves and turn off heat. Check the salt and spice levels and adjust as per taste ..
Best served with parathas & chapatis…

NOTE :

1. You can also add potatoes, peas , tomatoes to this recipe, but I prefer making it with cauliflower alone.
2. I love to make a wrap out of leftover Gobi along with some salad greens and greek yogurt ..

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Pindi chhole Masala / chickpeas…..

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Pindi Chhole also known as the Rawalpindi chole masala comes from City of Rawalpindi now present in Pakistan, is a popular Punjabi Chole made with minimal ingredients. They are dry form of chickpeas with the spices and gravy very lightly coating the channa. The tea leaves added while boiling the chick peas gives it a rich dark color.

Serves 2-3
Prep time: 10 mins
Cooking time: 15 mins
Total time: 25 mins + 25 mins of boiling the chanas

For this recipe we will require :

1 cup chickpeas ( kabuli chana)
1 tea bag
1 tblsp oil
1 tsp cumin seeds
1 heaped TBS Chhole / Chana Masala
2 green chilies, slit lengthwise
Salt To Taste
1tsp garam masala
2 inch ginger shredded finely , Divided
1 onions Sliced
1 tomato sliced
Lemon wedges
Finely chopped fresh Cilantro / coriander leaves

METHOD :

Soak chole/ chickepeas in water overnight or for about 6 hrs.
Cook the chole with salt and tea bag till fully done ( I pressure cook them . You can even use a slow cooker..

Once the chhole are boiled , Separate the water, reserve the cooking liquid. Also remove the tea bags …

In a big bowl add the boiled chana, chhole masala , garam masala and Mix well to coat every chana. Add the slit chillies and ginger.

In a kadai / wok/ pan ,heat 1 tbs oil to a smoking point and then add the chole mixture. Add the cooking liquid to get the desired consistency. Mix well.

Let it simmer on low heat stirring occasionally, until the oil separates .

Once you get desired consistency of gravy , Dish out the chana in a serving bowl and garnish with coriander leaves, onion and tomato slices and shredded ginger and lemon wedges.

Serve hot with your choice of Indian breads like Naan , kulcha, chapati , , Pooris, parathas…..

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Kashmiri Marchwagan Korma / Red Hot Meat Curry …

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Marchwagan mutton is a famous Spicy meat based cuisine from Kashmir . Meat is cooked using whole spices along with Kashmir red chili powder as its main ingredient . Kashmiri red chillies gives beautiful red color to the gravy without making it too spicy . Paprika is a good substitute for Kashmiri chilies…

Cooking time : 1 hour
Serves 4

Ingredients
2 lbs. pieces of lamb/goat’s meat
4 TBS oil / ghee
4 green cardamoms
6-8 cloves
3-5 black cardamoms
1 tsp cinnamon powder 1 inch cinnamon stick 3 Tbs Kashmiri chili powder Or Paprika1tsp garam masala powder1Tbs dry ginger powder 1 tbs fennel powderSalt as per taste 1/2 tsp turmeric powder 3 cups warm water

Directions

Mix 3 tbs kashmiri red chili powder in 3 cups warm water and keep aside .
Heat 4 tbs oil in a dutch oven or a pan .
Add Green cardamom and cloves to the hot oil making sure tgey do not burn .
Now add the meat and stir well .
Add cinnamon stick and black cardamom to the meat .
Cook the meat on medium heat, stirring in between until the meat turns brown .
Once the meat is brown , add ginger powder, fennel powder , turmeric powder and salt and mix well .
Now add half of the Kashmiri red Chili Powder water and cook the meat on medium to low heat ( you can even use the pressure cooker )
Keep on checking the meat stirring occasionally and add rest of the chili water when required .
Once the meat is tender add 1/2 cup warm water and garam masala and let the meat cook uncovered till the curry becomes thick .
Serve hot with Naan, Roti , Chapati or steamed rice .
I have served this mutton curry with Indian Chapati. Along with steamed rice and stir fried crispy baby potatoes . Recipe can be found HERE..

Note :
I had to add extra 1cup of plain water for the meat to get tender..
You can even use pressure cook to make the meat tender .
I have used goats meat for this recipe . You can use any meat or poultry of your choice.
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I am Bringing this to Angie’s Fiesta Friday #59 to share with other blogger friends …

Tandoori Fish using Sonal’s Tandoori Masala….

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My adventure with Sonal’s Special Spices continues .
A perfect way to celebrate Fish Friday / lent with tandoori fish made using my dear friend SONAL’S Tandoori Masala ..
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I marinated the fish with spicy yogurt marinade which had ginger, garlic paste along with tandoori masala and lemon juice for an hour and then grilled it on a grilling pan ..

INGREDIENTS:

Fish filets 1lbs / 6 filets
Lemon Juice 1 TBS
Salt As per taste
Red chili powder. 1 Tsp ( optional)
Ginger paste 1 tsp
Garlic paste 1 tsp
Tandoori Masala 1 tbs
Garam Masala 1 tsp
Yogurt 1/4 cup

Method :

Prepare a marinade for the fish, by mixing, yoghurt, ginger garlic paste ,lemon juice , garam masala , red chili powder and Tandoori masala
Marinade the fish in the yoghurt marinade .Cover & refrigerate for an hour.
Remove fillets from marinade, wipe off excess marinade .Brush the cooking grates with oil. Lightly brush fillets with oil.
Grill fillets until fish is opaque and still moist Carefully turning fillets once when fish releases easily from grill pan .
If using a conventional oven , bake at 350 degrees for 10 minutes on each side.
Serve hot with cucumber , tomatoes , onion rings & lemon wedges ..

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Spicy Potato filled tartlets / Deconstructed Samosas…

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Samosas are triangular shaped deep fried Indian savory pies filled with spicy potato filling .
Today I bring to you Baked version of samosas . In this Pastry dough is baked in muffin moulds, filled with spicy potato mixture and served.
These samosa tartlets are terrific served as finger food for parties and gatherings . …

For the pastry:

All purpose flour/ maida – 1 cup
Carom seeds/Ajwain – 1/4 tsp optional
Ghee / Oil – 3 tbsp
Salt – approx 1/2 tsp or too taste

Method :
Mix all the ingredients for the dough except water and rub thoroughly.
The kneading should be minimal and just enough to get the dough into a ball. Wrap in cling film and chill for at least 20 minutes. Preheat the oven to 200 degree C.
Roll out the dough into 5 mm thickness. Using a large cookie cutter, cut out rounds in the dough. Place the rounds at the base of tart pans , cupcake molds or a muffin pan . The edges should turn up to form a shallow tart shape. Bake on the middle shelf of the oven until the pastry is light brown cooked through, about 15 minutes. Remove in a plate and bring it t room temperature.

For the filling

2 tbs oil
1 tsp cumin seeds
2 green chillies chopped fine
1 tsp finely chopped ginger
2 large boiled potatoes peeled and cubed
1 tsp red chili powder or to taste
salt to taste
1 tsp dry mango powder or lemon juice
1 tsp garam masala powder
2 tbs chopped coriander leaves

Method :

Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 5 minutes or till the potatoes are coated with masala . Garnish with coriander leaves.
Make sure that the filling is in room temperature before filling in the shells .

To Assemble :

Spoon the filling into the shells & put the tartlets in a preheated oven, at 160 degrees C, for 5 minutes before serving.

TIPS :

Assemble just before serving. The dough can be prepared a few days in advance and refrigerated.

Ypu can even use pre made market bough tart shells OR phyllo dough , pie crust , chapatti flour , samosa strips or puff pastry dough to make tart shells …

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