Ahh.. What a beautiful day!! It’s snowing, raining and hailing.. Ok so.. the weather is kinda gross outside but it was nice and warm indoors. Guess what we did today ? We cooked.. I know shocker!
🙂 (Really, what else do you expect from me anyway?)
We revisited the Spice route and created some delicious Indian food..
Here’s the menu and a scrap book of pics.. Recipes below. !
Gucchi Pulao
(Mint flavored mushroom pilaf)
Mango Dal
(Lentils cooked with sweet mangoes and tangy tamarind)
Murgh Methi Malai
(Boneless chicken simmered in fenugreek cream sauce)
Nariyal Payasam
(Sago pudding with coconut milk)
Kesari Meethi Lassi
(Sweet beaten yogurt drink flavored with saffron and cardamoms)
Getting started!!
What a fun day to “cook” our weather blues away!!
All recipes to serve 2-3
Gucchi Pulao
(Mint flavored mushroom pilaf)
1 Cup of Basmati rice, rinsed in cold water and drained.
1/2 cup of sliced red onions
1-1/2 cups of sliced mushrooms (Wiped clean with a damp towel)
(We used rehydrated porcini (Drain the mushrooms and strain and save the mushroom water), cremini and shiitake)
1 clove of garlic minced
1-2 Tbsp of fresh mint leaves (chiffonade)
Dry spices:
1 Tsp cumin
2 Bay leaves
1-2 black cardamoms
1-2 Cloves
1/2 Tsp whole peppercorns
1 Cinnamon stick
Seasonings
1-2 Tsps of Garam masala
Salt to taste
1 Tbsp Ghee (Clarified butter)
Saute the dry spices in a Tbsp of OO (or any vegetable oil) for a couple of minutes till you can smell the aroma.
Add the onions and garlic and saute till the onions turn pink. (about 4-5 minutes). Add the mushrooms and continue cooking for about 4-5 minutes till the onions turn a cool brown and the mushrooms wilt. Add the rice and toast for a couple of minutes. Add the seasonings and Add 2 cups of water( including the mushroom water). Cover the pot and cook on a medium heat for about 10 minutes. Add the mint leaves and the ghee and stir gently. Cook for about 3-5 minutes more till all the water is absorbed and rice flakes easily with a fork.
Optional garnish- Squeeze some fresh lemon juice before serving.
Mango Dal
(Lentils cooked with sweet mangoes and tangy tamarind)
1 Cup of yellow lentils (Split pigeon peas/ Toor daal), rinsed and drained
1 – 1/2 cups of chopped mangoes (Use the seed too! It’s delicious)
1/3 cup of tamarind juice/pulp (Let dry tamarind sit in a cup of hot water for about 10 minutes. Squeeze the pulp and strain the seeds out using a sieve. Reserve the pulp/juice)
Tadka: 1 tsp of whole mustard seeds
1/3 cup of chopped white onions
1/3 cup of fresh tomatoes chopped
2-3 cloves of garlic minced
2-3 whole red chillies
2 Tbsp of fresh curry leaves
Seasonings
1-2 Tsps of curry powder
1 tsp of turmeric powder
1 tsp of red chili powder (More if you dare!)
1/2 Tbsp of Sugar
Salt to taste
2 Tbsp of chopped fresh cilantro.
Cook the lentils in about 1 1/2 cups of water, salt and turmeric powder in a covered stock pot till completely done (About 18-20 minutes). If using a pressure cooker, cook for about 10-12 minutes. Keep aside.
Saute the mustard seeds, the whole red chilies and the curry leaves in 2 Tbsps of OO till the seeds start to sputter. Add the onions, garlic and tomatoes and continue to cook for about 5-6 minutes till the onions turn pink and the tomatoes cook down. Add the mangoes and saute them with the rest of the mixture. Cook for about 2-3 minutes. Add the tamarind juice , salt, sugar and curry powder and bring to a boil. Add the lentils to the mango tamarind party and mix everything well. Simmer on medium heat for about 4-5 minutes. (Add more water and seasonings to your taste).
Garnish with fresh cilantro leaves before serving.
Murgh Methi Malai
(Boneless chicken simmered in fenugreek cream sauce)
2 pounds of boneless chicken breasts cut into cubes
Gravy:
1 Cup of onions roughly chopped
1 Cup of tomatoes roughly chopped
2-3 Cloves of garlic smashed
(Puree all the above without water if possible)
Seasonings
2-3 Tsps of curry powder
1 tsp of turmeric powder
1 tsp of red chili powder (More if you dare!)
2-3 Green chillies sliced
Salt to taste
2 Tbsp of kasuri methi (Dry fenugreek)
2 Tbsp of tomato paste
1/3 cup of full cream
2 Tbsp of chopped fresh cilantro.
Saute the Gravy ingredients in 2 Tbsp of OO. Saute the first 5-6 minutes with the lid on the pot with a little opening for the steam to escape. Remove the lid and continue cooking the mixture down till all the water has evaporated. (another 8-9 minutes). The mixture will turn a carroty orange. Add the tomato paste and saute for another 3-4 minutes.
Add the chicken and mix well. Cook on medium heat for about 6-7 minutes. Add about 1 1/2 cups of water and add the seasonings. Mix well. Lower the heat to a low-medium and cook for about 12-15 minutes. Keep stirring in between. Cook till the chicken is cooked all the way through. Remove the lid and add the cream and the cilantro. Bring the gravy to a boil. Let simmer till your desired consistency of the gravy.
Garnish with fresh cilantro leaves before serving.
Nariyal Payasam
(Sago pudding with coconut milk)
3/4-1 cup of Sago/ Tapioca pearls – (Rinsed in several changes of water till the water runs somewhat clear. Soak in water for about 20 minutes. Drain)
1 Cup of whole milk
1 Cup of coconut milk
Sugar- To taste ( I used about 1/2 cup)
1 Tbsp of Ghee (Clarified butter)
Saffron strands (Blossomed in a Tbsp of warm milk)
Cook all of the above (while gently stirring) in a heavy bottom stockpot for about 12-15 minutes on medium heat till the pearls turn translucent. Adjust the sugar according to your taste.
Roast 1 Tbsp of cashews, almonds, raisins and melon seeds in a Tbsp of ghee till they turn a golden brown and raisins plump up. Garnish the pudding with the dry fruits and ghee mixture right before serving.
Kesari Meethi Lassi
(Sweet beaten yogurt drink flavored with saffron and cardamoms)
3/4 Cup of unflavored yogurt (Greek or 2% will work)
About 2 cups of cold water
Sugar to taste (About 3-4 Tbsp)
Spices: (Grind the below using a mortar and a pestal)
A pinch of saffron strands
2-3 Green cardamom pods (Crushed to remove the seeds)
A pinch of sugar
Mix all the above and using a hand whisk, blend all… Adjust the sugar according to your taste. Serve chilled..
