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Creamy Maharashtrian Chole

Small tomatoes in Korea

Image via Wikipedia

Chole is a classic Indian dish. However, not many people know that chole is made differently across different parts of India. For example there’s Gujurati style chole, which is served in a traditional ‘thali,’ South Indian Chole, which uses curry leaves, and Maharashtrian Chole, which is served in parts of Mumbai. Traditionally, Chole is made with Ghee (India clarified butter) and oil/butter, but that’s not very healthy or necessary to obtain an authentic taste. Plus the addition of reduced-fat sour cream adds a rich creamy taste without the excessive amount of fat!
We usually make 2 types of Chole at home- a creamy version and a more sauteed version. This is the Creamy Chole recipe, which I prefer, because it tastes so heavenly and you feel like you’re eating something that took hours to cook, but its so easy, you can make it every week!
  • 1 can chick peas (I use Goya)
  • 1 medium sized onion- diced
  • 1 beefsteak tomato- diced
  • 1 tbsp black mustard seeds
  • 1 tbsp garam masala
  • 3 cloves garlic– crushed and minced
  • 1/2-1 tbsp freshly grated ginger
  • 1/4 cup sour cream (I used reduced-fat Breakstones Brand or use Vegan Substitute)
  • 1 tbsp turmeric
  • 1 tbsp chili powder (or to taste)
  • couple tbsp water
  • salt- to taste
  • coarse black pepper- few grinds
  • half bunch cilantro– minced
  • 1 red onion- cut into thick rounds (for garnishing)
  • 3-4 sweet peppers- for garnishing (optional)
  • PAM- original
  • 1 tbsp vegetable oil

Tools: Medium/Large non-stick skillet, spatula

1. In the skillet over medium-high heat spray with PAM and pour oil. Add mustard seeds, and cook until they are fragrant and “pop” about 30 seconds to a minute. Add onions, garlic and ginger and saute for about 2-3 minutes until slightly brown/golden. Add the diced tomatoes and saute for a few more minutes. Add garam masala, turmeric, chili powder. Once the onions are caramelized and the tomatoes soft, add the chickpeas and combine with the onion-tomatoe mixture until well coated.

2. After about 2-3 minutes add the sour cream and cook until everything is well combined. Add salt and pepper, taste. Cook until chickpeas are soft and flavored well. Make sure to taste a few times for salt and masala. If it’s too thick, add a few tbsp of water (consistency should be creamy, gravy-like, not too thick).

3. Once the gravy has thickened, chickpeas are cooked well and you’ve tasted for salt/masala, remove from heat and mix in 3/4 of the reserved chopped cilantro. Clean the pan and set back on medium-high heat. Spray with PAM and the thick red onion slices and small sweet peppers. Saute on medium-high heat until onions are charred and soft (without breaking circular shape). Place chole in a nice serving dish and top with remaining cilantro, onions and peppers. Serve with Basmati rice, chapati or naan.

Serves 4-6

Nutrition:

The 2 ingredients in this Chole that contribute the fat/calories to this dish are: 1 tbsp oil (14 grams of fat/140 calories)

1/4 sour cream (3.5 grams of fat per 1 tbsp/40 calories)

Want to see more recipes using Garama Masala?

Indian Sloppy Joe (Pav Bhaji Recipe)- Vegan

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Awhadi Mutton Biryani Recipe

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Image via Wikipedia

Different in cooking style from the regular biryani, this recipe uses cooked meat. The taste also differs as this biryani is more moist and delicately flavoured than regular biryani. as all Indian dishes, the long list of ingredients may make it look tedious. But the trick is in gathering all things in one place and then merely assembling it all together. Prep is important!!

INGREDIENTS

  • 1/2 kg mutton
  • 1/2 kg basmati rice
  • 100 gm butter
  • 100 ml cream
  • few strands saffron

MARINADE:

  • 3 fried onions, ground to a paste
  • handful coriander leaves
  • 3 tbsp ginger-garlic paste
  • 300 gms yogurt
  • 1 tsp red chilli pd
  • 1 tsp turmeric pd
  • salt to tast

For rice:

  • 1 tsp clarified butter
  • 1 bayleaf
  • 2 cloves
  • 3 black cardamom
  • 1/2 inch cinnamon
  • 10-15 mint leaves

For mutton:

  • 1 black cardamom
  • 1 green cardamom
  • 1 1/2 inch cinnamon
  • 1 bayleaf
  • 3 cloves
  • 1/2 tsp cumin
  • 1 tsp ginger garlic paste
  • 1 tsp coriander pd
  • 2 pinches nutmeg pd
  • 2 pinches mace pd
  • 1/2 tsp cardamom pd
  • 2 handfuls fresh mint

METHOD

  1. Marinate mutton overnight or at least 3 hrs.
  2. Parboil rice with all the ingredients.
  3. Mix the butter and cream and microwave for 30 seconds.
  4. Soak the saffron in the butter-cream mix.
  5. Heat ghee/oil in a cooker, and sizzle all the whole spices mentioned in the mutton ingredient list.
  6. Add ginger garlic paste and coriander powder and fry a while.
  7. Add the mutton, with 1/2 cup water and pressure cook till nearly done.
  8. Remove whole spices.
  9. Add the remaining ingredients and cook till done.
  10. Reserve a cupful of the gravy.

ASSEMBLY:

  1. in a heavy bottomed pan, layer the mutton, then rice, and then the saffron cream mix.
  2. Repeat layers.
  3. Sprinkle the top of the rice with slivers of fried almonds and burnt onions.
  4. Put a lid on the pan and seal the edges with a thick flour dough.
  5. Cook on low flame for 15-20 minutes.
  6. Serve warm with the reserved gravy (called qorma) and curd raita.

 

Serves: 6

Recipe posted by sweetjaw on nigella.com

 

 
 

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