Mum's Birthday Part 1: Doi(Curd) Potol(Parwal/Pointed Gourd).

This was the 2nd main-course served with cumin rice and the stuffed bell pepper.

Ingredients:

Potol/Pointed gourd 6-7 pcs.
Sour curd 3 tbsp.
Onion paste 1 tsp.
Ginger paste 1/2 tsp.
Garlic paste of 2 cloves.
Cumin powder 1 tsp.
Coriander powder 1 tsp.
Cashewnut paste 1 tbsp.
Ghee 1 tsp.
Garam masala powder 1/4 tsp.
Whole garam masala.
Turmeric powder 1/4 tsp.
Red chilli powder 1/2 tsp.
Green chilly paste 1/4 tsp.
Salt and sugar to taste.
Mustard oil for frying.
Curry leaves (optional).

Method:

Skin the gourd and slit it length wise slightly and marinade it with salt and turmeric powder.

Pour mustard oil in a skillet,and fry the marinaded gourd.Keep aside in a paper towel.

Reduce the oil in the skillet to just 1 tbsp and add the whole garam masala spices(clove,cinnamon,green cardamom,black pepper) along with curry leaves.

Add onion paste,ginger-garlic paste,and fry it slightly.

In a bowl of 3 tbsp of water add cumin powder,coriander powder,salt,sugar,curd,red chilly powder,green chilly paste,turmeric powder and mix them well into a liquid paste.

Add it to the skillet and let it cook.Then add cashew paste and cook until the oil is released.

Now add the fried gourd and water as required and cover it with the lid.

Let it cook until the gourd has softened.

Reduced the flame and add the garam masala powder and ghee.

Stir it one last time and serve it in a wide bowl.

Tastes good with hot rice or pulao. Enjoy!

Chili Baby Corn

I have noticed that craving for fried and spicy-saucy food increases during the monsoons.Its been raining on and off these days and yesterday,I was craving for it.

So,the only solution to cheer up my gloomy day was to prepare something spicy and fried.I prepared a saucy,Indo-Chinese starter and I think,almost everyone orders its at any restaurants too.

Lets go over the Ingredients:

500 gm baby corn,washed and cut into 1 inch pieces.
2 small onions,diced.
3-4 tablespoon of spring onion,greens.
1 tablespoon of chopped garlic.
1 tablespoon of chopped ginger.
2 teaspoon of soy sauce.
2 teaspoon of vinegar.
1 tablespoon of corn flour.
1/2 tablespoon of sugar.
1 large green capsicum,diced.
3 tablespoon of Chinese Parsley,chopped.
1 1/2 tablespoon of tomato sauce.
1 teaspoon green chili,finely chopped.
Salt to taste.
Oil as required.
Water as required.

Marinade:

A pinch of black pepper.
1/4 teaspoon of ginger-garlic paste.
1 tablespoon of corn flour
Salt to taste.
Water as required.

Method:

Marinate the baby corns in the mixture,it should just coat the corns,so use water as per the requirement.

Now in a Chinese wok,heat oil and deep-fry the corns until brown and crispy.Remove and let the oil soak on a kitchen towel and set aside.

Heat oil in the same wok again,add the chopped ginger and garlic and saute.Then add the onions and chopped spring onions and saute for 2-3 mins.

Then add the capsicum and stir fry,add green chili,tomato sauce,soy sauce,vinegar,sugar and then add the baby corn and toss well.

Add 1/4 cup water and salt.Then add little cornflour mixed in water and toss all the contents,for another 2-3 mins.You'll find that it becomes thick.

Garnish with chopped parsley.

Serve it on a bed of crispy fried potato strings (Optional).

Mutton Korma

I love non-vegetarian food and sometimes,I wonder if I were born in a vegetarian eating home what would I do! But thank god! he isn't so heartless,after all and here I'm born as an omnivore,enjoying both.

Here is a meat recipe,its simple and easy to cook.

Ingredients:

500 gm Mutton (with bone).
100 gm sour yogurt (curd).

2 tablespoon onion paste.

2 tablespoon ginger-garlic paste.

1/2 teaspoon turmeric powder.

1 teaspoon red chili powder.

2 tablespoon cashew nut-white poppy seed paste.

1 teaspoon coriander seed-cumin seed finely grounded powder.

2 tablespoon clarified butter (ghee) and oil,together.

1/2 teaspoon Garam Masala (roasted and then finely grounded,powdered mixture of cinnamon,clove,green cardamom,nutmeg and mace).

1 golden-brown fried,medium-sized onion.

2-3 drops of rose essence.

Salt and Sugar to taste.

Method:

Marinate the mutton pieces in lightly whisked curd,onion paste,ginger-garlic paste,turmeric powder,chili powder,salt,sugar,cashew nut-white poppy seed paste,coriander-cumin seed powder and set aside.

Now in a skillet,heat oil and clarified butter (ghee),together.Add in the marinated mixture and stir well.Cover it with the lid.

The mutton will release water of its own,so no need to add more water for it to cook.

Sprinkle in the garam masala powder,drops of rose essence and turn off the burner.

Garnish it with golden-brown fried onions.

Serve hot.Tastes best with hot rice or pulao.

Enjoy!