Showing posts with label onions. Show all posts
Showing posts with label onions. Show all posts

Aug 31, 2016

Mutton Do Pyaaza

 Mutton Do Pyaaza, beef, mutton, goat, lamb, buffalo, non veg, meat, indian, onions, recipe, easy, mughal, punjabi,

"Do" means two or twice and "pyaaza" means onions. As the name implies this classic North Indian dish features a lavish amount of onions. Onions are added in two stages, first slowly caramelized then ground with traditional spices to make a rich brown gravy. The mutton is then braised until tender in this bold mix of rustic flavors. This recipe also works well with lamb, beef, or water buffalo stew meat. Pair with with rotis, parathas, or chapattis for a hearty meal.

Mutton Do Pyaaza beef, mutton, goat, lamb, buffalo, non veg, meat, indian, onions, recipe, easy, mughal, punjabi,

1kg/2lbs mutton/goat or lamb, cut into 3 inch pieces, bone in and lean preferred
1/4 C cooking oil
2 C onions, sliced thinly into half moons
1 tsp salt
2 C water or stock
Grind to paste for masala:
2 C onions, roughly chopped
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
1 TBS coriander/dhania seeds
1 TBS cumin/jeera seeds
1 TBS garam masala
1/2 tsp turmeric/haldi
10 black peppercorns/kali mirch
3 black cardamoms/kali elaichi
3-4 green chilis/hari mirch, chopped roughly
1 tsp salt

Here's what to do:
1) Grind ingredients listed under masala to smooth paste, set aside.

2) Heat oil in pressure cooker, deep heavy bottomed skillet, or kadhai. Fry thinly sliced onions with 1 teaspoon salt until golden brown, this should take about 10 minutes.

3) Add mutton pieces to fried onions in pan. Stir well and cook until meat is slightly browned.

4) Add ground masala paste to mutton and fried onions. Stir well and allow to fry for 5 minutes.

5) Add 2 C water or stock to the mixture in pan or enough liquid so meat is covered by at least a half an inch.  If using pressure cooker allow to steam for 5-6 whistles or until meat is to desired tenderness. If using skillet or kadhai simmer covered over medium heat until meat is to desired tenderness, adding a half cup more water at a time if necessary (usually this takes at least two to three hours with goat.)

6) The dish should have a thick gravy when finished. If gravy is thin allow to simmer with lid off for a few minutes. Salt to taste and serve.

Helpful Hints:
I'm cooking a Nepali goat in these photos so I'm using a pressure cooker. If you're cooking this recipe with meat that is not as tough such as Kashmiri lamb or American beef you'd probably want to use a Dutch oven or deep skillet and reduce cooking times accordingly.

If you live somewhere that you can't get the pink Desi onions pictured, the yellow onions found in most western markets are the best substitute. Despite the different color they tend to have similar flavor profile & level of  sweetness.  Do not use red onions, 'sweet' onions, Walla Walla onions, or Vidalia onions in place of pyaaz. They tend to be too sugary, scorching easily & often resulting in a burnt taste.

After chopping and grinding all the onions required for this recipe you may find your hands reek of onions. Rubbing a slice of raw tomato on your hands will remove the onion smell immediately.

Apr 23, 2016

Bibi's Paruppu (South Indian Style Dal)

Every region of the Indian Subcontinent has their own unique way of preparing dal. South Indian dal preparations often feature curry leaves and coconut. I've tasted various versions of paruppu at restaurants and served as a first course at South Indian weddings. In this dish I've paired masoor dal's velvety texture with rich coconut cream, aromatic spices, and the zing of lime juice. Serve with steamed rice, rasam, papads, buttermilk, or whatever South Indian dish you love.

coconut masoor dal easy simple recipe paruppu

I make no claims that this dish is authentic in any way. It is very tasty though. I made this recipe up after tasting a similar dish at a South Indian restaurant in Delhi. I love anything coconut and the brightness of curry leaves in a dish. Unfortunately, coconuts and curry leaves are rarely available in Nepal. So I've used canned coconut cream in this dal for richness, along with cilantro and lime juice in to brighten up the flavors as fresh curry leaves would do.

3 TBS coconut oil or ghee
1/2 C onion, finely diced
1/2 tsp black mustard/rai seeds
1/2 tsp cumin/jeera seeds
1/2 tsp fennel/saunf seeds
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
1 tomato, diced finely
2-3 green chilis/hari mirch, chopped finely
1 tsp Kashmiri mirch (or 1/2 tsp paprika plus 1/2 tsp cayenne powder)
1/2 tsp turmeric/haldi
1 C masoor dal/red lentils, rinsed thoroughly
3 TBS coconut cream
3 TBS fresh cilantro/dhania, leaves and stems chopped finely
2 tsp salt
1 TBS lime juice (optional)

Here's what to do:
1) In a large stock pot heat coconut oil or ghee with 1 tsp salt. Fry onions until just beginning to brown.  Add mustard seeds, cumin seeds, fennel seeds. Fry for 2 minutes.

2) Add garlic, ginger, tomatoes, green chilis, Kashmiri mirch, and turmeric. Fry for 3 to 4 minutes or until tomatoes soften.

 3) Add masoor dal, coconut cream, 1 tsp salt, cilantro, and 4 cups water, stir well and bring to boil.

4) Reduce heat and allow to simmer for 40 minutes to an hour or until dal is to desired tenderness. Stir every 10 minutes or so to make sure dal is not sticking to the bottom. Add water if necessary until dal is to preferred consistency. Stir in lime juice if using, salt to taste and serve.

Helpful Hints:

This recipe can also be made with urad dal or in a pressure cooker also.

I've got a lov-e-ly bunch of coconuts!

An interesting aside:
I have been notified that I have been nominated for the "Best Food Blog"  AND "Best New Blog" awards on the  nepaliaustralian blog so get on over there and vote for my blog if you choose at:

Be sure to check out all the other amazing blogs in all the different categories and vote for all your favorites!!! Winners will be announced in May.

Apr 20, 2016

Karim's Aloo Ghosht (Mughal Style Mutton with Potatoes)

Muslim mughlai goat lamb mutton Indian famous Karim restaurant

Since 1913 Karim's has been the most famous and iconic Mughal restaurant of old Delhi. "Aloo" means potato and "ghosht" is Urdu for mutton. In classic Mughal style, mutton is simmered in a rich blend of caramelized onions, warm aromatic spices, and tangy yogurt until falling off the bone tender. This creates the savory and spicy red gravy so prized by the royals of the Mughal court which perfectly pairs with the creamy and delicate potatoes.

Karim's original restaurant in Old Delhi.
When the coronation of King George V as Emperor of India was held in Delhi in 1911 the son of one of the cooks of the former royal Mughal court, Haji Karimuddin, had a brilliant idea. He opened a small restaurant called a dhaba to cater to all the people coming from all over India to attend the coronation. Haji Karimuddin opened the first Karim's in Delhi stating "I want to earn fame and money by serving the royal food to the common man." The origial Karim's near the historic Jama Masjid mosque served just three items, aloo ghosht, dal, and rumalli roti. This is legendary dish that launched Delhi's most famous culinary destination - Aloo Ghosht.

I first saw this recipe on an Indian television show a few years ago featuring Indian MasterChef winner Pankaj Bhadouria. With a bit of tinkering and some educated guesses as to what was actually implied by the rather vague recipe on her website I have to say this does indeed taste exactly like the original dish as served at Karim's. The key to this recipe is getting the caramelized onions right, brown them perfectly. Not a bit black or the onion's flavor will be bitter and burnt and ruin the entire dish. Err on the side of underdone with the onions if you must. The Mughals and Karim's would leave the cardamoms, cloves, and peppercorns whole, I have chosen to grind them with the yogurt for a boost of flavor. Whether you choose to leave the spices whole or ground this dish is a delicious incarnation of the nostalgic flavors of old Delhi's royal Mughal heritage.

1kg/2lbs mutton/goat, bone in, cut into 3 inch pieces
1 C onions, thinly sliced into half moons
1/2 C ghee
1 tsp salt
2 tsp garam masala
3 large potatoes, boiled until tender, peeled & cut into 2 inch pieces
Grind until smooth for masala:
1 C full fat yogurt/dahi
1 tsp flour/maida (this will keep your yogurt from splitting
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
2 TBS ground coriander/dhania seeds
1 TBS ground cumin/jeera
1 TBS Kashmiri mirch ( or 1&1/2 tsp cayenne plus 1&1/2 tsp paprika)
2 tsp black peppercorns/kali mirch
1 tsp turmeric/haldi
9 cloves/laung
9 green cardamoms/elaichi
4 black cardamoms/kali elaichi
1 tsp salt

Here's what to do:
1) Grind all ingredients listed under masala to smooth paste, set aside.


2) Heat 1/4 C ghee with 1 tsp salt in kadhai or large heavy bottomed skillet. Fry sliced onions over medium heat until a deep golden brown. This will probably take about 12 to 15 minutes. Watch them carefully as you want them browned and caramelized  but not black. If you overcook them to the blackened stage they'll be bitter and you'll just have to throw them out and start over.

3) Set browned onions aside and allow to cool. Be aware that thee onions will continue cooking for a few minutes after you take them off the heat so leave them a bit underdone. When cooled grind browned onions to a smooth paste.

4) Heat 1/4 C ghee in a pressure cooker or large stock pot. Add mutton pieces and ground masala paste. Stir well and allow to simmer for 7 minutes. 

5) Add fried onion paste, 2 tsp garam masala, and 1&1/2 C water to meat mixture. Stir well. 

6) If using pressure cooker, seal and steam until meat is tender. If using stock pot on stove simmer until meat is tender adding 1/2 C water as needed to prevent drying out, this will take about 3-4 hours. If using crock pot or slow cooker transfer meat mixture to cooker and allow to simmer on medium for 3-4 until meat is tender.

7) When meat is tender and oil separates from the gravy stir in potato pieces and allow to heat through. Salt to taste and serve.

Helpful hints:
If you are not fond of mutton/goat this recipe would work well with beef, lamb, water buffalo, venison, or elk shank or stew meat, simply shorten cooking times accordingly.

Do not burn or blacken the onions, you will ruin the entire dish.  Brown is what we want, remember the onions will continue to cook for a few minutes after you've removed them from the heat. Fry the onions over medium heat.

Apr 15, 2016

Vegan Green Goddess Dressing

cilantro bell pepper onion ginger dressing vegetarian creamy easy

This vegan version of the classic Green Goddess dressing is just as smooth, creamy, savory, and vibrantly green in color and flavor as the original! Traditionally this dressing is made with herbs and anchovies on a decadent base of sour cream and eggy mayonnaise. This recipe replicates those bold, lush, and bright flavors with a more health conscious blend of ginger, garlic, bell pepper, lime juice, and your choice of oil.

Truth be told, when it comes to chutneys and dressings Bibi usually just chucks whatever looks good fresh from the garden into the mixie and hopes for the best. This was definitely a very happy accident! I've made this several times with olive oil, tahini, sunflower seed oil, rice bran oil, and it is always delicious1 It mixes up to that gorgeous green you see in the photos and is every bit as luscious as the original. Don't let that chili pepper in the photo fool you, this dressing is not hot. Serve drizzled over leaves of romaine, a wedge of iceberg lettuce, as a dip for crudité, or perhaps even as a dip for samosas or pakoras!

1 large bell pepper/capsicum, seeds and white membranes removed, roughly chopped
1 inch piece of fresh ginger/adrak, roughly chopped
1-2 cloves of garlic/lahsun
1/2 C onion, roughly chopped
1-2 green chilis/hari mirch, roughly chopped
1 TBS lime/nimbu juice
2 TBS oil of your choice (or tahini)
1&1/2 C cilantro/dhania leaves & stems, cleaned and roughly chopped
1 tsp salt

Here's what to do:
1) Blend or grind all ingredients to a smooth emulsion in mixie, blender, or food processor. Salt to taste and keep in refrigerator in airtight container until ready to serve.

Helpful Hints:
I have yet to try this with an avocado blended in, I bet that would be superb!

Feb 23, 2016

Curried Peas & Mushrooms

peas mattar mushrooms curry Indian easy tomatoes veg vegetarian  vegan recipe, protein, entree

Here's an old favorite often seen on Indian restaurant menus. Tender green peas and savory succulent mushrooms are combined in a rich spicy sauce in this well known dish. We'll take a shortcut by using premade Kitchen King masala to give this vegetarian curry it's spicy punch. It's as easy to make as it is to eat! (If you don't have Kitchen King masala just look under "Helpul Hints" at the end of this recipe for a good substitute.)

3 C mushrooms, caps cut into quarters
1 C green peas/mattar fresh or frozen
3 TBS ghee or cooking oil
1 C onion, finely sliced into half moons
1 TBS garlic/lahsun past
1 TBS ginger/adrak
1&1/2 tsp cumin/jeera seeds
1/2 C water or stock/shorba
Grind to smooth paste for masala gravy:
1 C yogurt/dahi
1/2 C onion, chopped roughly
2 tomatoes, chopped roughly
2 tsp Kitchen King masala (If you don't Kitchen King masala look below under "Helpful Hints" for a good substitute)
2 tsp ground coriander/dhania seeds
1 tsp Kashmiri mirch
1/4 tsp turmeric/haldi
2 tsp salt

Here's what to do:
1) Grind all ingredients listed under masala sauce to smooth paste in mixie, food processor, or blender. Set aside.

2) In pressure cooker, heavy bottomed deep skillet, or kadhai heat oil for 5 minutes. Fry onions in heated oil until just beginning to brown. Add cumin seeds, ginger and garlic and fry for 3-4 minutes or until raw smell of garlic is gone.

3) Add ground masala paste from step 1, mushrooms, 1/2 C water or stock, and peas to fried onions and cumin seeds in pan. Stir well.

4) Seal pressure cooker and allow to steam for 3 whistles, then remove from heat. If using skillet or kadhai simmer over medium heat uncovered for 20 to 25 minutes or until mushrooms are tender and gravy is to desired consistency. Stir frequently, if mixture begins to stick or scorch before mushrooms are done add 1/2 C water, reduce heat, and continue cooking.

See how the oil has separated from the gravy? That's how you know the masala is properly cooked.  Now we just need to simmer some of the excess liquid away.
5) Open pressure cooker after it has cooled, mixture may be a bit soupy. (Mushrooms release a lot of water when cooked.) Simmer over medium heat until gravy is to desired consistency. Salt to taste and serve.

Helpful Hints:
If you don't have Kitchen King masala a good substitute is -  1/2tsp cayenne + 1/2tsp paprika + 1tsp cumin + 1tsp coriander + + 1/2 tsp fennel + 1/4tsp ground fenugreek +1/4tsp mace + 1/8tsp nutmeg 

Feb 19, 2016

Nepali Rahar Dal (Curried Pigeon Peas)

The national dish of Nepal is Dal Bhat and consists of a huge serving of steamed white rice (bhat) and a healthy helping of cooked lentils (dal). A common greeting in Nepal is "Bhat-kyo?" which literally means "Have you eaten rice today?" There are many different dals that can be prepared in several different ways. This is a simple and tasty recipe for dal made with split pigeon peas which are called rahar in Nepali, but are called toor or toovar dal in India.

Nepali Rahar Dal curried pigeon peas easy vegetarian lentil recipe

This recipe is so easy to make and is a family favorite in our house. Traditionally, Nepalis would serve this with rice, a serving of tarkaari (vegetables), a chutney or two, and perhaps some acchaari (pickles). This dish also makes for a delicious Autumn meal when served as a soup with a crusty slice of buttered bread in Western fashion also.

1&1/2 C split pigeon peas/toor dal/rahar dal
3 TBS ghee or cooking oil
1/2 C onion, diced finely
2 tsp ginger/adrak paste
2 tsp garlic/lahsun paste
2 green chilis/hari mirch, chopped finely (omit for less heat)
1 cassia leaf/tej patta
1&1/2 tsp cumin/jeera seeds
3 cloves/laung
1 inch piece cassia bark/dalchini (or cinnamon stick)
1/2 tsp turmeric/haldi
2 tsp salt
6-8 C water
1 TBS lime juice (optional)

Here's what to do:
1) Heat ghee or cooking oil over medium heat in a large stock pot or pressure cooker. Fry onions until  just beginning to brown. Add ginger, garlic, and green chilis and fry for 3-4 minutes or until raw smell has left garlic. Add cassia leaf, cumin seeds, cloves, and cassia bark and fry for 2 minutes.

All the spices are tempered.
2) Add turmeric, salt, and pigeon peas to pot. If using pressure cooker add enough water so that dal is covered by at least 2 inches, seal and allow to steam for 4-5 whistles. Remove pressure cooker from heat and allow to cool. (If cooking on burner with stock pot add enough water so that dal mixture is covered by 4 inches and bring to a boil over medium heat. Allow to simmer until dal is are tender, usually about one and a half hours. Stir frequently and add more water if necessary.) When dal is to preferred consistency stir in lime juice, salt to taste and serve.

Add turmeric, salt, pigeon peas and a lot of water.
Helpful Hints:
I would really recommend cooking this in a pressure cooker or crock pot/slow cooker as it takes such a long time to cook on top of the stove.

Our neighbor Ganga says "Ramro!" which means "Excellent!" in Nepali.

Feb 17, 2016

Kokkhur Badaami (Kashmiri Chicken With Almonds)

In Kashmiri "badaami" means almonds and "kokkhur" means chicken. Kashmir's almonds are reputed to be the best quality in the world. With their delicate sweetness and paper thin skins, Kashmiri almonds are definitely superb. This is why almonds are featured in so many Kashmiri dishes. This chicken dish combines the typical flavors of Kashmiri cuisine with it's use of ground fennel seeds, Kashmiri mirch, dry ginger, and almonds. The heat of the chilis and ginger is perfectly balanced by aromatic fennel seeds, sweet ground almonds, and cooling yogurt. The end result is a rich spicy gravy with delectably tender chicken. Serve with rice or pulao, Kashmiri achaari/pickles, and a chutney or two for a delicious Fall or Winter meal.

Ingredients for marinade
1kg/2lbs chicken, skinless and chopped into 8 pieces, bone in preferred
1 C onions, sliced thinly into half moons
3 TBS cooking oil (mustard oil if you wish to be authentic)
3 C water or stock/shorba
15 blanched almonds (optional for garnish)
Grind to smooth paste for marinade:
1/2 C yogurt/dahi
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
1 onion, roughly chopped 
2 tomatoes, roughly chopped
2-3 green chilis, roughly chopped
15 almonds, ground to fine powder
1 TBS coriander/dhania, ground
1 TBS fennel/saunf seeds
2 tsp Kashmiri mirch (or 1 tsp cayenne plus 1 tsp paprika)
1 tsp dry ginger/adrak
2 tsp cumin/jeera seeds
7 green cardamoms/elaichi, whole
1/4 tsp turmeric/haldi
2 tsp salt

Here's what to do:
1) Grind almonds to fine powder in mixie, food processor, or blender. Grind powdered almonds and all ingredients listed for marinade to smooth paste in mixie, foods or blender.

The multipurpose mixie grinds almonds!
The marinade is mixed.
2) Coat each piece of chicken in marinade. Place chicken and marinade in airtight, sealable container and allow to marinate for at least 2 hours or up to overnight in the refrigerator.

All chicken pieces coated in marinade.
Sealed up tight to marinate in the refrigerator.
3) When ready to cook,  heat oil over medium heat in a large heavy bottomed skillet or kadhai for 5 minutes. Add thinly sliced onions and fry until just beginning to brown.

4) Add marinated chicken pieces to fried onions in skillet/kadhai. Reserve marinade. Cook chicken pieces for 2 minutes on each side. Add reserved marinade and 3 C water or stock/shorba. Stir well.

5) Bring the dish to a simmer uncovered over low to medium heat. Stir well every 5 minutes turning the chicken pieces to be sure they cook evenly. The dish is ready when the chicken is cooked through, about half the liquid has evaporated, and the oil separates from the gravy, this usually takes 20 to 25 minutes.  Garnish with blanched almonds if desired, salt to taste and serve.

This a picture from 1932 of the old Habba Khadal, the bridge over the river Jehelum that runs through old Srinagar, Kashmir's capital. This bridge is in still in use and within walking distance of my husband's ancestral home.
These are the typically ornate wooden houses of Kashmir. These houses are bordering the Jehelum river in the Habba Kadal neighborhood where my husband's family still resides in Srinagar.

Feb 14, 2016

Maharani Rajma (Curried Kidney or Pinto Beans)

indian recipe kidney beans recipe Maharani Rajma curried kidney beans pinto curry Indian easy recipe

In Hindi, maha means great, rani means queen, and rajma means any sort of red bean. So Maharani Rajma means beans fit for a queen! Sumptuously spiced and decadently rich these beans have been given the royal treatment. A typical Mughal inspired dish you'll see on menus in Punjabi restaurants and at special occasions such as weddings. Pairs well with rice, rotis, or naan. Serve garnished with a dollop of heavy cream and a pat of butter.

2 C kidney or pinto beans/rajma, soaked for at least 12 hours in 6 C water plus 1 tsp salt
(Or you can use two 15 ounce cans of kidney or pinto beans. I won't tell.)
3 TBS cooking oil
1& 1/2 C onion, finely diced
1 TBS garlic/lahsun paste
1TBS ginger/adrak paste
3 green chilis/hari mirch, chopped
1 tej patta/cassia leaf
2 inch piece of cassia bark/dalchini (or cinnamon stick)
1/4 C heavy cream
1/4 C butter
Grind to smooth paste for masala:
2 C tomatoes, roughly chopped
1/4 C yoghurt/dahi
1 TBS cumin/jeera, ground
2 tsp coriander/dhania, ground
1 tsp Kashmiri mirch (or 1/2 tsp paprika plus 1/2 tsp cayenne powder)
1/4 tsp turmeric
1/2 tsp dry ginger/adrak
1/2 tsp kasoori methi/dried fenugreek leaves
3 cloves/laung
3 green cardamoms/elaichi
10 black peppercorns/kali mirch
1/2 tsp dried mango powder/amchur (optional)

Here's what to do:
1) Drain and rinse presoaked beans. Place rinsed beans in large stock pot with 2 tsp salt and 8 C water, bring to a boil. Allow to simmer over medium heat for an hour to ninety minutes or until beans are tender. If using pressure cooker: combine rinsed beans, 2 tsp salt, and enough water so pressure cooker is at least half full. Seal and allow to cook for 40-45 minutes or until beans are tender. (You can use canned beans and skip this step if you like also.)

Soaked overnight & ready to boil.
2) While beans are cooking grind all ingredients listed under masala to smooth paste. Set aside.

The magnificent mixie grinds the masala!
3) In a large heavy bottomed skillet or kadhai heat cooking oil with diced onions. Fry until onions are just beginning to brown.

Here we go, frying onions AGAIN.
4) Add garlic, ginger, chopped green chilis/hari mirch, cassia bark/dalchini, tej patta/cassia leaf and to onions and fry for 3 minutes.

Fry, baby, fry.
5) Add ground masala paste to mixture in skillet or kadhai, bring to a simmer. Stir frequently, if mixture begins to stick or scorch add 1 TBS water and reduce heat.

Let's get to simmering!
6) Continue stirring and simmering until most of liquid is gone, mixture has thickened, and oil separates from masala. This should take about 10 minutes. This type of stir frying is a technique called "bhuna" (rhymes with tuna) in Subcontinental cuisines.

Masala mixture has thickened and separated from the oil.
7) Add cooked masala mixture, butter, and cream to pot with beans. Add enough water to pot so that beans are covered by at least 2 inches. Stir well, and smash some of the beans against the side of the pot with your spoon. A few smashed beans will help thicken the gravy.  Allow to simmer over low heat for 25-30 minutes or until gravy is to preferred consistency adding water if necessary. Salt to taste and serve.

Helpful Hints:

Canned beans work well in this dish too and will save you a lot of preparation time.
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