Invigorating Lamb-नशीली गोश्त करी

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SERVES: 4

Why this recipe? How is it green? How am I contributing to making this earth green by following four steps or less recipes?

Using Pressure Cooker for this recipe will take 10-15 minutes for the meat to cook whereas it will take 30-45 minutes in a regular pan. 

This recipe saves you : more than 70% of fuel energy and 30 minutes of your precious time that is about 16 to 20% of the total time you spend in kitchen on an average (assuming you spend a total of 2-3 hours in a day in the kitchen)

Allows you to explore your creative side. For vegetarian options, substitute lamb with baby potatoes, baby pumpkins, cottage cheese or other veggies.

TOTAL COOKING TIME: 25-30 Minutes

INGREDIENTS:

1 tablespoon oil
1 daal chini (cinnamon stick)
1 chakraphool (star anise)
1 brown elaichi (cardamom)
2 green elaichi (cardamom)
50 grams of khus khus (poppy seeds)
2 tez patta (bay leaf)
6 palm sized pureed or finely chopped onion
2 medium sized pureed tomatoes
1 inch frozen ginger
2 inch frozen garlic
2 teaspoons meat masala/ curry powder
1 kilo lamb shoulder cut to small pieces
1 teaspoon red chilli (if you like it hot)
1 inch frozen green chilli or 2 fresh green chilies
1 teaspoon garam masala (All spice)
2 teaspoons salt

STEP 1. Put daal chini (cinnamon), chakraphool (star anise), elaichi (cardamoms) and tez patta (bay leaf) in heated oil, after 30 seconds to a minute add pre sautéed onion and poppy seeds or if using freshly chopped onion, sauté until onion are light brown.
STEP 2. Add lamb and meat masala , Stir for 2-3 minutes, add frozen ginger, frozen garlic, green chilli, salt and red chilli powder .
STEP 3. Sauté for 5-7 minutes and then add pureed tomato, and stir it well, add half a glass of water before you close the lid of the pressure cooker.
STEP 4. Cook on low heat for 10-12 minutes (or for three whistles) in pressure cooker or for 30-45 minutes in pan with lid on and add garam masala before serving.

HANDY TIPS:lambcurry

  1. You can replace lamb with pork, chicken, beef and baby potatoes or vegetables for vegetarian option.
  2.  Always wait for the steam in pressure cooker to release by itself. This is a safety precaution as well as retains all flavour of the food.
  3. Add a few drops of Kewra essence (a floral essence) to get that unique rich muglai flavour.

Why Spices?

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Spices offer exotic flavours to food, and flavourful food is divine. But spices are not just used to appease our taste.In fact, some spices can be a real boost to the body, and help rid it of toxins. Here are some benefits of spices used in most of my recipes:

1. Turmeric (haldi): Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant. Arthritis, joint pains, and Alzheimer are some of the known medical problems that turmeric helps in curing. It has been used in India for ages for cosmetic benefits like bringing radiance to skin, curing acne and skin related medical problems.
2. Cloves (laung): Anti-viral, Anti-fungal, anti-inflammatory, antioxidant, aphrodisiac, source of many minerals, and Omega-3 fatty acids
3. Cumin seeds (jeera): helps remove toxins, helps with digestion, lactation, common cold, diabetes, insomnia, prevents memory loss.
4. Bay leaf (tez patta): boosts immunity, improves nervous system function, protects oral health, regulates body metabolism and prevents blood-related conditions like anemia.
5. Star Anise (chakraphool): antioxidant, rich in vitamins and minerals like iron, potassium, copper, and manganese. Has stomachic, anti-spasmodic, antiseptic, digestive, expectorant, and stimulant properties. Helps to increase the circulation and oxygenation of body parts.
6. Caraway Seeds (ajwain): improve digestion, reduce constipation, lowers blood cholesterol, reduces bloating, belching, gas and gas pains and improves blood pressure. A source for thiamine, pyridoxine, riboflavin, and niacin, iron, copper, calcium, potassium, manganese, selenium, zinc and magnesium. This is most commonly used as a safe treatment in India for stomach related medical problems for infants and kids.
7. Cardamom (elaichi): Aids in digestion and increased frequency and volume of urination, reduces spasms, lowers blood pressure and increases metabolism. A source of vitamins and minerals like riboflavin, niacin, vitamin C, iron, manganese and potassium.
8. Cinnamon (dal chini): Reduces inflammation, eliminates pain and infections, manages diabetes, reduces bloating, belching, gas and gas pains , increases cognitive function, good for bones, prevents cancer and good for the health of eyes and skin.

These are all mild flavoured spices used commonly in an Indian household. All of these are easily available in asian grocery stores all over the world. It is also good to know that they are quite inexpensive.

Spices should be used according to personal preferences/palates and in moderate quantities.

CHICKEN TIKKA-जला भुना मस्त मुर्गा

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Grilled/Barbecue/Sautéed

SERVES: 3-4

GLUTEN FREE- LOADED WITH PROTEINS -QUICK TO MAKE

COOKING TIME: 10-15 minutes
INGREDIENTS:

750 grams chicken breast cut into pieces
100g yogurt
4 inch frozen garlic or 8 crushed cloves
4 inch frozen ginger or 50 grams freshly grated
1 teaspoon salt
1 teaspoon red chilli powder
1 tablespoon meat masala powder
1/2 teaspoon orange food colour
For stove cooking: 1 tablespoon of sweet chilli sauce or 1 teaspoon of sugar

STEP 1 .Mix all ingredients and add boneless chicken except sweet chilli sauce and/or sugar (if using stove method). Leave it for 30 minutes, to get best flavours, you can choose to marinate it for lesser time or just cook right away.

STEP 2

  • On the Stove: Put marinated chicken on a heated pan with one tablespoon of oil, cook for 5 minutes on high heat with lid on and then add one tablespoon of any sweet chilli sauce or half a teaspoon of sugar. Cook for about 5 minutes with lid open on high flame. Chicken will be dry, little burnt and crisp with smokey flavour.
  • On the Barbecue: Put chicken pieces on BBQ sticks and put them on high fire for 5 minutes turning in between.
  • In the Oven-To bake place chicken on silver foil (poke holes in foil cause the chicken will let out water) and put in oven for 20 minutes.

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Roasted Garlic-भुनी लहसुन

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As healthy as garlic is, it adds a distinct flavour to our foods. This stinking rose, if roasted does wonders and turns an ordinary recipe into a gourmet meal. Check out the steps below for a quick way to always have roasted garlic ready with you to add to any recipe.
STEPS:
Step 1. Cut the garlic bulb into half horizontally.
Step 2. Wrap the halves of bulbs in silver foil and throw it in the oven when the oven is already in use for something else. Roast for 15-20 minutes.
Step 3. When the foil cools down, open the foil and hold the half cut bulb in the foil and press it to squeeze roasted garlic out of it. It will smoothly come out completely mess free leaving the shell of the cloves within the foil.
Step 4. Store roasted cloves in an airtight container in the fridge. These can be stored for months without it going bad.
Handy Tip:
Add mashed roasted garlic to yogurt dips, hummus or any other recipe that requires garlic as an ingredient.

Cocothai curry-गरीथाई करी

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SERVES: 3-4

Why this recipe?

Gluten Free , Quicker than any quick recipe. Just 3 Steps

COOKING TIME: 6-8 minutes

INGREDIENTS:
1 teaspoon oil
2 teaspoons of sesame seeds(white til seeds)
1 tablespoon of Thai curry paste (Red, Green or Yellow)
1 can of coconut milk
500 grams of mixed frozen vegetables or fresh mixed veggies

STEP 1. Put sesame seeds in heated oil. Stir for 30 seconds and add thai curry paste to it.

STEP 2. Thaw frozen veggies in microwave for 2-3 minutes or steam fresh veggies with a cover in microwave for 2-3 minutes.

STEP 3:Add coconut milk, thawed frozen vegetables and salt. Keep it on the heat for 2-3 minutes with lid covered. Let it simmer for 3-4 minutes with lid covered.

HANDY TIPS:thumb_IMG_0381_1024
1. You can add boneless chicken or any other meat to make it a non-vegetarian option.
2. This preparation can be served as a soup, a topping on grilled veggies or meats or as curry to go with rice or with roti, naan or bread.
3. Bring your creative side to play and add some flavourful herbs like lemon basil, rosemary, cilantro or dill.

Cocotom curry-तु॑गटम सब्ज़ी

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SERVES: 3-4

Why this recipe?

Gluten Free , Quicker than a quick recipe. 

COOKING TIME: 6-8 minutes

INGREDIENTS:
1 teaspoon oil
2 teaspoons of mustard seeds
5-10 tender curry leaves
2 medium sized chopped tomatoes
1 can of coconut milk
500 grams of mixed frozen or fresh vegetables
½ teaspoon of red chilli powder
1 square inch of frozen chopped green chilli
2 square inch of frozen grated ginger or 25 grams fresh ginger

STEP 1. Put mustard seeds and curry leaves in heated oil. Stir for 30 seconds to a minute.
STEP 2. Add chopped tomatoes, ginger, green chilli and red chilli powder and let it simmer for 2 minutes with lid covered.
STEP 3. Thaw frozen vegetables or steam fresh veggies in microwave in the meanwhile for 2-3 minutes
STEP 4. Add coconut milk, thawed frozen vegetables and salt. Keep it on the heat for 2-3 minutes with lid covered.

HANDY TIPS:thumb_IMG_0374_1024
1. You can add boneless chicken or any other meat to make it a non-vegetarian option.
2. This preparation can be served as a soup, a topping on grilled veggies or meats or as curry to go with rice or with roti, naan or bread.
3. Bring your creative side to play and add some flavourful herbs like lemon basil, rosemary, cilantro or dill.

Luscious Indian baby pumpkin-पश्छिम के बेसनी टिंडे

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SERVES: 2-3

GLUTEN FREE, HIGH IN PROTEIN AND FIBRE

Why this recipe? How is it green? How am I contributing to making this earth green by following four steps or less recipes?

Using Pressure Cooker will take 8-10 minutes whereas it will take 20-25 minutes in a regular pan.

You save: 70% of fuel energy and 10 minutes of your precious time that is about 5 to 8% of the total time you spend in kitchen on an average (assuming you spend a total of 2-3 hours in a day in the kitchen)

This is a completely gluten free recipe that is a delicacy from Western India.

COOKING TIME: 10 minutes

INGREDIENTS:
1 teaspoon oil
2 teaspoons jeera (cumin)
1 pinch of hing (asafoetida powder)
1 big tomato chopped
1 tablespoon besan (chickpea flour)
½ kilo tinda (baby pumpkin), each cut into 4 pieces
1 teaspoons salt
½ teaspoon red chilli powder
½ tablespoon haldi (turmeric powder)
½ teaspoon garam masala (all spice)
1 square inch of frozen chopped green chilli
2 square inch of frozen grated ginger or 25 grams fresh ginger
100 ml or 1/2 glass of water
Dhania (coriander) leaves for garnish

STEP 1. Put asafoetida powder and cumin seeds in heated oil and let it brown.
STEP 2. Add chopped tomatoes and besan (chickpea flour), sauté it with tomatoes for 2-3 minutes for chickpea flour to roast. This will take 1-2 minutes.
STEP 3. Add all of the rest of ingredients and 1/2 glass of water before you close the pressure cooker/pan lid.
STEP 4. Let it whistle 1 time (4-5 minutes) and open the cooker after all steam is released (it might take 5-7 minutes). Add garam masala and coriander leaves as you serve.

HANDY TIPS:baby pumpkin

Asafoetida has a very unique flavour, the recipe will still come out fine, even if you decide not to use it.

Always wait for the steam in pressure cooker to release by itself. This is a safety precaution as well as retains all flavour of the food.