Monday, March 12, 2012

Baby Potato Fry

South Indian style baby potato fry
Baby Potato Fry

  • Whole Baby Potatoes 1 KG (with skin)
  • Green Chillies - 2 chopped
  • Curry Leaves - 7-8
  • Coriander leaves - a few
  • Mustard seeds (Rai) - 1 teaspoon
  • Urad Dal (Black gram/white lentils) - 1.5 tablespoon
  • Oil 2 table spoon
  • Red Chilly Powder - 2 teaspoons
  • Salt to taste
  • Hing (Asafoetida)  - 1/2 teaspoon
  • Turmeric powder (Haldi) - 1 teaspoon
  1. Boil Potato. Remember the potatoes need to be firm (Do not cook in the cooker and do not boil as required for mashed potatoes).
  2. Take a 1.5 table spoon of oil and heat it. Put hing, 2-3 curry leaves and 1 teaspoon turmeric powder in oil.
  3. Put the boiled potatoes oil and heat it in low/medium flame while frequently stirring. Add salt. Fry until the skin of the potatoes shrivel a bit. This takes about 20 minutes.
  4. Add Red chilly powder once the potatoes are shrivelled properly
  5. In a separate pan, take 1/2 tablespoon of oil and add 1 teaspoon of mustard seeds (rai) and 1.5 tablespoon of urad dal. Fry until they the urad dal is golden brown. Add chopped green chillies and curry leaves. Once they are fried, add the whole thing in to the potato pan and mix them well.
  6. Taste the salt and chilly add more if necessary
Serve with Dal Rice or with Dahi (Yoghurt) Rice

Sunday, March 11, 2012

Fish Valentine

(Grilled/shallow fried fish with herbs, served with spinach mashed potatoes and tossed tomato salad)
Fish Valentine
We had this dish at a local restaurant (Polka Dots, Pune). It was fantastically presented and delicately made with subtle seasoning of herbs. Its pretty easy to make and takes about 45 minutes once you have all the ingredients ready. We don’t know what this recipe is called, so I gave it the same name with which it was referred in the restaurant menu.
For us the spinach mashed potatoes and the tomato salad combination with the fish was the winner!
For Fish
  • Fish – 6-8 Fillets (Any white fish will do)
  • Chilli Flakes – 1 teaspoon
  • Dried herbs and Seasoning (like dried oregano, basil etc. Italian seasoning will do) – 1 teaspoon
  • Lemon juice – 1/2 a lemon squeezed
  • Salt and Pepper as per taste
  • Flour
  • Oil – 1 tablespoon
For Spinach Mashed Potatoes
  • Boiled potatoes – 5-6 medium sized
  • Spinach Puree – 1 tablespoon
  • Butter – 50 gms
  • Milk – 1/2 cup
  • Salt and Pepper
For Tossed Tomato Salad
  • Tomatoes – 3 medium sized
  • Italian Herbs and seasoning – 1/2 teaspoon
  • Olive Oil – 1 tablespoon
  • Coarsely ground roasted peanut – 2 teaspoon
  • Salt and Pepper
  • Honey – 1 teaspoon
  • Pitted olives – 7-8
For Fish
  1. Marinate fish with chilli flakes, herbs, lemon juice, salt and pepper for 30 minutes
  2. Once the fish is marinated, lightly dust it with flour.
  3. Heat 1 tablespoon of oil in a shallow pan,  put the fish in the pan and shallow fry. Toss then on other side when one side is golden brown.
For Spinach Mashed Potatoes
  1. Boil 5-6 medium potatoes. Grate the potatoes before mashing them.
  2. Add Spinach puree, milk, butter, salt and pepper.
  3. Mix everything together for a long time until you get consistency.
For Tossed Tomato Salad
  1. Cut 3 small tomatoes in big square pieces
  2. Add 1 teaspoon honey, herbs, 1 tablespoon olive oil, 7-8 chopped olives, 2 teaspoon of coarsely ground peanuts
  3. Toss them together to mix well
Serve Fish, Mashed Potatoes, Tomato Salad with lettuce

Spring Onion and Cabbage Fried Rice

Veg Fried Rice
  • Steamed rice – 1.5 cups
  • Garlic – 6-8 cloves julian sliced
  • Coriander – finely chopped
  • Spring Onions – 8-10 (or as required) sliced/chopped (separate white and green parts)
  • Cabbage – Long Slices about 1 tablespoon. Do not put too much of cabbage, just a handful is enough.
  • Green chillies – 2 chopped. If the chillies are of hot variety then put just one.
  • Oil – 2 teaspoon
  • Sugar – 1/2 teaspoon
  • Coarsely Ground pepper – 1/4 teaspoon
  • Salt to taste
  1. Cook 1.5 cups of rice in a rice cooker and set aside.
  2. Heat 2 teaspoons of oil in a pan and put garlic. coriander, spring onion (white part), cabbage and chillies.
  3. Stir fry for couple of minutes.
  4. Add salt to taste, 1/2 spoon of sugar, 1/4 teaspoon of crushed pepper and steamed rice and mix gently.
  5. Once mixed, take out in a bowl and garnish with green part of the spring onion and tomatoes.
Have it with curry or daal

Stuffed Tomato in Yellow Gravy

Stuffed Tomato in Gravy


For stuffing:

  • Tomatoes - 6
  • coriander finely cut
  • Green chillies - 2 long ones finely chopped
  • Paneer (cottage cheese) - 100 gms grated
  • boiled potato - 1 small grated
  • Maggie veg masala - 1 cube
  • Chat masala - 1/2 teaspoon
  • Cheese cube - 1
  • Salt to taste
  • Oil – 2 teaspoon

For gravy:

  • Onion - 1 one chopped
  • Cashew nuts - 50 gms
  • Green Chillies - 2
  • Ginger Garlic paste - 1 teaspoon
  • Turmeric powder - 1/2 teaspoon
  • Red chilly powder - 1 teaspoon (heaped)
  • Kitchen king masala - 1/2 teaspoon (if you don't have kitchen king then replace with normal garam masala or curry masala)
  • Oil – 1 tablespoon
  • Milk – 1/2 cup
  • Methi (fenugreek seeds) – 1/4 teaspoon
  • Salt to taste
  • Sugar - 1 teaspoon


Tomato stuffing

  1. Cut the top portion of the tomato and gently scoop out the pulp from inside the tomato. (NOTE: Don’t thrown the pulp, this will be used in the gravy). Keep the tomatoes aside.
  2. Grate the paneer (cottage cheese), cheese cube and boiled potato in a bowl.

  3. Add in the bowl the following -  Maggie masala, chat masala, coriander, finely chopped green chillies and salt as per taste

  4. Gently mix the whole thing together. Once mixed, stuff the tomatoes with the mixture.

  5. Take 2 teaspoon of oil in a shallow pan and heat the oil. Once heated, put the tomatoes in the pan. Gently toss then tomatoes fry until the skin becomes little loose.

  6. Once tender, take the tomatoes out from the pan and keep them aside.


  1. Make a paste of tomato pulp, chopped onion, cashew nuts, green chillies in a grinder.
  2. Heat 1 tablespoon of oil in a deep pan. Add the methi (fenugreek seeds) in the oil.
  3. Once the methi sputters, put the paste in #1 in the pan. Add ginger+garlic paste. Cook the in low flame.
  4. Once the masala  starts cooking, the oil will start separating. Add kitchen king masala, turmeric powder, chilli powder, sugar and salt.
  5. Add little water and 1/2 cup of milk and let it cook until it homogenizes.
  6. Once cooked, take out the grave in a bowl. Put the stuffed tomatoes in the gravy and garnish with coriander leaves, chilli and cashews.

Stuffed tomato in yellow gravy is ready. Best served with spring onion and cabbage fried rice.


Saturday, March 10, 2012

Nargisi Kofta (Egg balls in spicy gravy)- North Indian Dish

  • Boiled Eggs - 4 nos
  • Chicken (minced) - 300 gms (If you are a vegetarian, you can substitute Chicken with equal amounts of boiled potato and boiled raw banana)
  • Gram Flour - 100 gms
  • Green Chilies - 6 nos
  • Ginger (grated) - 3 tsp
  • Garlic (Grated) - 4 tsp
  • Coriander (Chopped) - 1 tsp
  • Onion (chopped) - 2 nos
  • Cumin Seeds - 1 tsp
  • Cream - 200 gms
  • Milk - 100 ml
  • Cashew - 75 gms
  • Tomato paste - 2 tbsp
  • Pepper powder - 2 tsp
  • Cinnamon - 2 nos
  • Cloves - 4 nos
  • Cardamoms - 4 nos
  • Oil For frying
  • Clarified Butter/Butter - 4 tbsp
  • Salt to taste

  1. Add Minced chicken (or boiled potato and raw banana), chopped green chillies, 1 ½ tsp of grated ginger, chopped coriander, 1 finely chopped onion, cumin seeds and salt to the gram flour.
  2. Mix well and make a dough by adding water
  3. Make balls of this mixture. Flatten the balls and put half boiled egg inside each.
  4. In a pan, heat oil and shallow fry these balls and keep them aside (This is your kofta)
  5. Heat butter/oil in a pan. Add cinnamons, cardamoms, ginger garlic paste, onion paste and tomato puree. Stir it well and fry for 5 minutes.
  6. Now add pepper powder and turmeric powder. Fry till oil separates.
  7. Mix cream, milk and water. Heat mixture on low heat for 20 mins until gravy consistency is achieved.
  8. Add Kofta in the gravy
  9. Cook for 10 to 15 mins
  10. Serve hot with Indian Bread/pitta Bread or Rice!
Serve with Fried Rice or naan or paratha or roti

Recipe: Saoji Chicken

Recipe: Saoji Chicken by Puru *
Recipe: Saoji Chicken, a photo by Puru * on Flickr.
Via Flickr:
Nagpur is situated in the central India. Its the city with ZERO mile mark. It is known for many things - the summer heat, oranges and culinary delicacies to name a few. One such delicacy of Nagpur is the exotic, hot and spicy Saoji food. The cuisine originally belongs to a small community "Saoji Community" from Nagpur but with time that distinctive taste of Saoji food has made its place in each nagpurians life. The cuisine also called Saoji Waradi is famous for its hot flavours. Its irresistible taste gets into your mind and soul once you taste this food. It is a must try for all spicy food lovers and those who try will surely get addicted to its taste. The special ingredients used in preparation of curry for Saoji food include poppy seeds (Khus-Khus), powdered coconut, black pepper, dry coriander, bay leaves, grey cardamom, cinnamon, cloves etc.

Saoji food, prepared as non-vegetarian chicken or mutton dish, is characterized by the oily hot gravy; one can also prepare vegetarian dishes using the same saoji gravy/curry. The vegetarians can enjoy Potato, Paneer or Soya Chunk dishes in the Saoji Curry to relish its authentic taste. Saoji food, although being very spicy, is not harmful to the body and does not lead to any digestive problems, as the process of cooking has been modified to overcome any health problems.
-Taken from Article base

The following recipe is shared by my very good friend Mohini. She makes absolutely delicious Saoji chicken. She is half Saoji herself, her mother's side of family belong to the Saoji community. And needless to say she, like me, is from Nagpur!!!

  • Chicken - 1KG (with bone)
  • Red chilly powder - as per the required hotness
  • Turmeric Powder - as required
  • Oil - As required
  • Onions - 2 large
  • Pepper corns - 2 teaspoons
  • Black Cardamoms - 8 to 10
  • Cinnamon sticks - 5 to 6 (an inch and half in length)
  • Poppy seeds - 1 teaspoon
  • Grated dry coconut - 1 small cup
  • Bay leaves - 2 to 3

  1. Marinate the chicken with 2-3 spoons red chilly powder, 2 teaspoon oil and 1 teaspoon turmeric powder and keep it aside.
  2. Saute 2 sliced onions, 12 black peppercorns, 8 black cardmoms, 5-6 sticks of cinnamon and a spoon of poppy seeds (or peanuts if you dont have poppy seeds) till the onions turn brown (on low heat) then add a small cup of grated coconut and fry till the coconut also turns brown.
  3. Blend this masala (gravy) in a mixer with a little water to make a fine paste.
  4. Heat 3 tablespoons of oil. Saute a sliced onion with a couple of bay leaves.
  5. Once the raw onion smell is gone, put in the blended masala (above) and keep on stirring it till the oil leaves separates. Then put in some ginger-garlic paste. Once that is cooked mix in around 1 to 2 tablespoon of chilly powder(or more if u r brave enough), 1 tsp of turmeric powder and salt to taste. You may have to add more oil if required.
  6. Add the chicken, cover the vessel, put water on the lid. Keep on stirring in between. Cook till the chicken is done. Then put in as much warm water as the desired consistency. Dont make it too runny, The gravy should be hot, spicy and thick with visible oil. Thats SAOJI !!! :-)
  7. Check for seasoning and stir in a tsp of garam masala.

    Serve with bhakri or roti

Doi Maach (Fish in Yoghurt Sauce)

  • Rohu Fish (Carp)- ½ kg (You can use any fresh water fish here)
  • Yoghurt- 1 Cup (beaten)
  • Tomatoes- 1 Large – Grated
  • Ginger & Garlic Paste- 2 teaspoons (or you can also put finely chopped ginger and garlic)
  • Cardamom- 2 pieces
  • Cloves- 4-5 pieces
  • Bay Leaf (Tej patta)- 1 small
  • Red chillies- 2
  • Green Chillies- 2 (Slit)
  • Turmeric- 1 teaspoon
  • Red Chilly Powder- ½ teaspoon
  • Julian ginger- a few (optional)
  • Oil- for frying the fish and tempering for gravy
  • Salt to taste
  • Sugar ½ teaspoon
  1. Get the fish cut in ½ inch pieces from the fish monger. Wash the fish and apply ½ teaspoon turmeric and salt over the fish and keep it for 30 mins.
  2. Shallow fry the fish pieces in oil till its light golden (approx. 1 min on each side). Keep the fish aside.
  3. Remove excess oil from the frying pan.
  4. Heat oil and add the red chilly, bay leaf, cloves, cardamom temper it for few seconds and then add ginger & garlic paste.
  5. Stir for a minute. Add the grated tomato and fry till the oil separates, keep stirring.
  6. Add ½ spoon chili powder and ½ spoon turmeric powder, mix well and then add 1 cup of water, salt to taste and sugar and let it come to boil.
  7. Add the fish pieces in the pan after the gravy come to a boil.
  8. Add the beaten yoghurt. Mix the yoghurt with the rest of the gravy and remove from heat.
  9. Garnish with slit green chilies and julian ginger.
Serve with steamed rice