Tuesday, September 15, 2015

Tandoori Roti

Don't have a tandoor? Make it on a tawa or rack:) Here's how you can do it...
1 1/4 cup whole wheat flour
1/4 cup plain flour
1/4 cup yoghurt
1/2 teaspoon brown sugar
1  1/2 tablespoon olive oil
A pinch of baking soda
Water to bind and knead
Salt as required

  • Add all the ingredients except water in a bowl
  • Add water gradually and knead to a soft dough.
  • Divide the dough into equal sized balls .
  • Let the dough rest for 15-20 minutes
  • On a rolling board,flatten a dough ball and dust some wheat flour on top of that.
  •  Roll into medium sized chapati or roti (don't roll very thin).
  • Take a fire proof wire rack and place it on a low to medium flame.
  • Place the roti on the rack,when bubbles appear on top,flip the roti,you will notice few brown black spots on the roti.
  • Flip again and you can see the second side getting cooked.
  • Repeat the flip until the roti gets cooked on both the sides.
  • Transfer the roti to a basket and spread some butter or ghee on top of the roti.
  • Serve hot with curry of your choice.

Tuesday, September 08, 2015

Amma's Mutton Curry

My mom's signature mutton curry. No other mutton curry can be relished by us more than this! Truly lipsmacking!

1 kg mutton, cleaned and cut to small pieces
1/2 kg onion, sliced thin
2 tsp ginger paste
2 1/2 tsp garlic paste
3-4 garlic cloves
5 green chillies , grinded to a paste
1/2 kg shallots sliced
2 big tomatoes, chopped
3 Tbsp coconut oil
3 Tbsp sesame oil
3/4 tsp turmeric powder
2 tsp coriander powder
2 tsp mutton masala(eastern brand)
2 1/2 tsp black pepper powder
1/2 tsp garam masala powder

salt as required
few curry leaves
2 tsp chopped coriander leaves

  • Pressure cook the mutton along with sliced shallots, 1 tsp ginger paste, garlic cloves, salt and 1/4 tsp turmeric powder until the cooker gives off two whistles(if the mutton is tender, one whistle will do). Allow the cooker to cool and the steam go off by itself.
  • Heat a pan, add the coconut oil and sesame oil. Add ginger paste, garlic paste and green chilli paste. Saute well until the raw smell goes off.
  • Add the sliced onions and saute until onions turns golden brown.
  • Reduce the flame and add turmeric powder, coriander powder, mutton masala powder and salt(Remember to adjust salt accordingly as we have already added salt to the mutton). Stir fry until oil starts to layer on the top.
  • Now add the chopped tomatoes and cook until the tomatoes are fully mashed up and oil starts to be seen on the masala. This will take some time, more the tomatoes get cooked, more tasty the curry turns out to be.
  • Add the cooked mutton along with the stock to this and cook until the the gravy becomes dry. Let it cook on a low flame for about 25 minutes(keep stirring in between), until the mutton curry becomes dark in colour.
  • Finally add the curry leaves, chopped coriander leaves and garam masala powder. Mix well and serve.

Thursday, September 03, 2015

Paneer Hyderabadi

200 gm paneer, cubed
1 big onion chopped
5-6 curry leaves
1/2 tsp chilli powder
1/4 tsp turmeric powder
2 tsp coriander powder
1/2 tsp lemon juice
1/2 cup milk
1 tsp ghee
2 tbsp fresh cream

For Hyderabadi masala

1/2 tsp jeera/cumin seeds
2 tbsp peanuts
1/4 tsp sesame seeds
1/2 tsp poppy seeds
5-6 cashewnuts(soaked in water)
2 cloves
1 inch piece ginger
6 garlic cloves
2 whole dried red chillies


  • Heat a pan and add oil.Fry the paneer cubes, few at a time and drain onto a paper napkin.
  • Heat little ghee in a saucepan. Add all the ingredients under hyderabadi masala and fry for some time. Once cooled grind into a smooth paste and keep aside.
  • In another pan heat heat remaining ghee. Add curry leaves and onion. Add salt and fry till onion turns golden in colour.
  • Add the grounded masala and all the remaining spice powders.
  • Add the milk, stir and allow this to boil for about 5 minutes on low heat.
  • Now add the fried paneer and lemon juice. Mix well.
  • Add fresh cream, mix well and cook for two minutes more and remove from heat. Serve hot with roti, chappathi, nan etc.