Papad Ki Sabzi

Papad Ki Sabzi
Papad Ki Sabzi
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 2
  • 5-6 papad
  • 75 ml oil
  • ½ teaspoon cumin seeds
  • 2 onions
  • 1 tablespoon kachri powder
  • 2 Garlic Cloves
  • 2 tablespoon Red chilli powder
  • 2 tablespoon coriander powder
  • ½ tablespoon Turmeric powder
  • 3 tablespoon Yogurt

Cut the Papads in triangle shape. In a bowl, put 3 teaspoon yogurt, 2 teaspoon chilli powder, 2 tablespoon coriander powder, 1/2 turmeric powder, 1 tablespoon kachiri powder and just a dash of water to mix it well."

In a pan heat a tablespoon of oil in to which add ½ teaspoon of cumin seeds. Once it starts crackling add the onions, fry it till golden brown add some chopped garlic, after the spices getting colored add the yogurt spice mix. Add some salt. Simmer the heat and toss it for sometimes."

Now add the papads and just enough water as long as the papad is covered. Simmer the fire until the papad become nice and soft. It should take about 7 to 8 minutes. After 8-10 minutes, the water is absorbed by papad. Papad become nice and tender. Add some coriander leaves. Time to plate the Papad Ki Sabzi. Garnish it with coriander and mint leaves."

  • Whenever curd is to be added to the masala. It should be beaten well and add gradually.
  • Always add hot water to the gravy to enhance the taste.
 

Avial

Avial
Avial
  • PREP TIME 15 MINS
  • COOKING TIME 15 MINS
  • SERVES 3-4
  • 1 cup Elephant Yam
  • 2 Raw Banana
  • 1 Big Carrot
  • ½ cup snake gourd
  • Drumsticks
  • ½ cup white pumpkin
  • ½ cup cucumber
  • beans
  • full mango
  • Green Chillies
  • ¼ teaspoon Turmeric powder
  • 1 tablespoon coconut oil
  • salt (To taste)
  • sprig curry leaves
  • A little water
  • 2 cups Grated coconut
  • ½ teaspoon cumin seeds
  • small onions
  • Green chilly

In a large pot add all the above mentioned vegetables with 2 cups of water, ½ a teaspoon of turmeric powder and salt. Cover it and cook for some times, so that the vegetables become soft. "

By the time we can make the coconut paste. In a blender put 2 cups of grated coconut, a 1/2 teaspoon Jeera, 1 small onion, 3green chili, a pinch of salt and little water. Just a spin don’t make a smooth paste. Now add this paste in to the half cooked vegetables. Nicely mix it and add some curry leaves. Keep it for more 5 minutes. "

Finally, add 2 tablespoon coconut oil on top of it and some more curry leaves. Enjoy the real taste of Kerala Avial."

  • Cut all the vegetable in one size and shapes and also use all coloured vegetables its gives an authentic look and taste to the dish.
  • Don’t over grind the coconut mix.
  • To get a real taste of this dish use only coconut oil.
  • Wash vegetables before peeling or cutting to preserve the water soluble vitamins.

Chicken Chettinad

Chicken Chettinad
Chicken Chettinad
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 5
  • 1 kg chicken
  • 4 onions
  • 3 green chilies
  • 2 springs curry leaves
  • 4 tbsp ginger (garlic paste)
  • 3 ripe tomatoes
  • Fresh coriander leaves
  • ½ cup oil
  • salt
  • 3 tbsp lemon juice
  • 1 tsp Turmeric powder
  • salt
  • 3 tbsp black peppercorns
  • 10 dry red chilies
  • 2 tbsp Khus Khus
  • 2 tbsp Saunf
  • 1 tbsp cumin seeds
  • 3 cardomom
  • 6 cloves
  • 2 one inch pieces cinnamon sticks
  • 1 sprig curry leaves
  • 4 tbsp Grated coconut
  • Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
  • Dry roast spices masala can also use for vegetable dishes. Its gives the special flavor to any dish.
  • When you fry the onions add some salt in to that before adding the oil. It dries the onion and fry faster.
  • When we make the masala for chicken, fry it till oil separates, before adding the water. Its gives a nice flavor and original colour to the dish.
 

Prawns Ambotik

Prawns Ambotik
Prawns Ambotik
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 4
  • 500 gms prawns, peeled, deveined
  • 6 Red Kashmiri Chilies
  • 1 teaspoon Turmeric powder
  • 1 teaspoon cumin seeds
  • 20 Pepper Corns
  • 3 Cinnamon sticks
  • 2 Green Cardamom
  • 10 Garlic Cloves
  • 2 table spoon Tamarind pulp
  • 1 teaspoon sugar
  • 2 onion chopped
  • 2 teaspoon Ginger chopped
  • 2 table spoon oil
  • 1 cup Tomato chopped
  • ½ cup water or as consistency required
  • Triphala Spice ((Sichuan Pepper))
  • salt (to taste)
  • 4 to 5 Coriander and sprigs
  • To get a sweet and sour effect use tamarind and sugar in an equal proportion.
  • It’s always advisable to have the tamarind pulp stored in a bottle for convenience.  This can be made at home. Soak the tamarind in a cup of water for an hour and squeeze the tamarind into the water and a nice ready to use tamarind pulp is ready.
  • Always cook or fry masalas on a moderate heat to avoid burning the masala.

Kadhi Gujrati

Kadhi Gujrati
Kadhi Gujrati
  • PREP TIME 10 MINS
  • COOKING TIME 10 MINS
  • SERVES 4
  • 500 ml Butter milk
  • ½ tbsp chickpea flour
  • 1 tsp ghee
  • 1 tsp cumin seeds
  • 5-6 curry leaves
  • 2 tsp ginger chili paste
  • Pinch hing
  • Pinch Garam masala
  • ½ tbsp coriander leaves ((fine chopped))

Take 2-3 cups of buttermilk and beat it very well. Add 1 tbsp of chickpea flour (basen) into it and blend it."

Take a pan and add 1-2 tbsp of ghee to the pan. Give the pan a little swirl until the ghee start melting. While the ghee is melting in the pan add some curry leaves, a pinch jeera seeds, 1 tbsp of ginger, 1 tbsp green chilly paste, a pinch of Asafoteda (hing), 1 tbsp garam masala."

Once the basic tempering is ready add the premixed buttermilk into the pan and whisk it very well. Give it a nice gentle stir until it becomes smooth. Add salt to taste and some chopped coriander. Keep the kadhi in low simmer for 2-3 mins. Please do not boil it. The Gujarati Kadhi is ready to be served."

 
  • Do not boil the kadhi.  If you boil the kadhi it will start splitting.  So please heat up the kadhi for a maximum of 2-3 minutes.
 
  • Stir the kadhi very well after adding to the masala to avoid getting stuck at the bottom of the pan.
 

Mutton Do Pyaza

Mutton cooked with plenty of onions, as the name suggests, is simply delicious

Mutton Do Pyaza
Mutton Do Pyaza
  • PREP TIME 1 MINS
  • COOKING TIME 15 MINS
  • SERVES 2
  • 12 chops mutton
  • 4 pieces Whole dry red chilies
  • 6 pieces green chilies
  • ¾ cup ghee
  • 2 teaspoons Fenugreek seeds (methi dana)
  • 2 tablespoons coriander seeds
  • 2 tablespoons Pomegranate seeds (anardana)
  • 1 tablespoon cumin seeds
  • 2 tablespoons lemon juice
  • 8 onions
  • 2 piece Ginger chopped
  • 2 tablespoon Fresh mint leaves, chopped
  • 1 teaspoon Turmeric powder
  • to taste salt
  • ½ teaspoon Garam masala powder
  • 2 tablespoons Fresh coriander leaves, chopped

1. Soak red chillies in half a cup of hot water. Chop two green chilies and slit the remaining. Sauté slit green chillies in one tablespoon of ghee, drain and set aside. Roughly chop four onions and slice the remaining."

2. Coarsely grind fenugreek seeds, coriander seeds and pomegranate seeds separately. "

3. Grind together cumin seeds and red chillies with one tablespoon of lemon juice. Apply this paste to the chops and marinate for one hour preferably in a refrigerator."

4. Heat the remaining ghee in a pan and add chopped green chillies, chopped onions and ginger. Sauté till light brown. If required, sprinkle water. Drain, cool and blend to a paste. Strain the ghee and heat it again. Add fenugreek seeds, sliced onions and mint leaves. Sauté well and add the marinated chops. Sauté till dry."

5. Add coriander seeds and one-fourth cup of water. Mix well and simmer till dry. Add pomegranate seeds, turmeric powder, salt and half a cup of water. Once it boils, lower the heat and simmer till almost dry. "

6. Add garam masala powder, fried green chillies and coriander leaves. Cover and cook on low heat for five to seven minutes. "

7. Add fried onion paste, mix well and cover and cook on low heat for fifteen to twenty minutes."

8. Sprinkle the remaining lemon juice, mix and serve hot."

Cooking Tips
  • The most difficult and important task for a perfect mutton dish is to make the mutton tender and soft. There are many ways to do so.  Slice the mutton in small and thin pieces and mix it with curd and keep aside for 1-2 hours.
  • Cooking mutton with raw papaya in it would help the mutton cook well and become soft and tender
  • Cooking slowly would also help mutton to become tastier, soft and tender.

Palak Paneer

Learn how to make Palak paneer by chef Afraz Shaikh only on cookmydish.in.

Palak Paneer
Palak Paneer
  • PREP TIME 8 MINS
  • COOKING TIME 8 MINS
  • SERVES 2
  • 2 large bunches fresh spinach leaves (palak)
  • 250 grams cottage cheese (paneer), cut into 1 inch cubes
  • 1-2 Green Chillies
  • 1 tbsp oil
  • 1.5 teaspoon cumin seeds
  • 1 tbsp chopped Garlic
  • Salt to taste
  • A few drops lemon juice
  • 1 tbsp fresh cream + for drizzling

Method 1. Blanch spinach leaves in sufficient water for 30-40 seconds. Remove from heat and refresh in ice cold water. "

2. Squeeze out the excess water and grind into a fine puree with green chillies."

3. Heat oil in a non-stick pan. Add cumin seeds and sauté till it changes colour."

4. Add garlic, mix and sauté well. Add prepared spinach puree and little water and mix well."

5. Cut cottage cheese into large cubes."

6. Add salt, lemon juice and cottage cheese cubes, mix lightly and cook for 2-3minutes."

7. Add cream and mix well. Switch off heat."

8. Drizzle cream on top and serve hot. "

Cooking Tips
  • Remove stems and wash the spinach thoroughly, till the water it is dipped into remains clean.
  • Strain the spinach using a large strainer and turn it immediately over into the bowl of chilled water.By keeping it in chilled water helps Palak (Spinach) to maintain it’s original green color.
  • Paneer should always be added at the last stage of the dish. Once the dish is done, then add paneer cubes or chunks and gently mix the paneer with the gravy base.  Cook for 1 minute.  Don’t overcook for more time as the paneer will become rubbery and hard.