Swiss Chard Saag

Swiss Chard or any perpetual spinach - this leafy green has a delicious flavor and comes with a bite unlike most leafy greens . I retained the stems and the rib ( that's the ' bite ' ) and chopped it all not too finely . For about 250 Grams greens I crackled jeera in white oil - don't use mustard oil as it will overpower the flavors of the greens , once jeera is dancing around add minced ginger and garlic , a teaspoon each and some dried red chilies.Mix in the greens , cover and cook for 3-4 minutes over high heat .Don't add any water , and leave a bit undercooked .I cook most greens in the same manner . Came out delicious .

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Paneer Lazzatdar

This is an interesting Paneer dish we learnt in the sikandalous cuisine master class at the Hyatt Gurgaon where dishes from Avadh were taught to us by Chef Sunil Gangwal. Chef informed us that as such no tomatoes or dhania leaves are used in Avadhi Cuisine and this recipe was created to give vegetarian options and is the exception as far as tomatoes go . List of ingredients are long , the recipe is easy and the makhani gravy here is special.

Makhani Gravy

2 Kg Tomato.
100 Grams Ginger Garlic Paste.
150 Grams Khoya.
10 Grams Kashmiri Red Chili Powder.
200 Grams Butter.
5 Grams Kasoori Methi.
5 Grams Garam Masala.
100 Grams Cream.
Salt.
50 Grams Cashew Nuts.
2 Grams Cinnamon Stick ( use 2 large ones ).
4 Grams Green Cardamom.
2 Grams Cloves.
100 Ml Ghee
50 Grams Sugar.

This is for bulk cooking - adapt as I did too.
Boil tomatoes in just enough water along with whole spice , cool and grind to a paste .
Saute Cashew Nuts with ghee and make a paste with khoya.
Heat ghee , saute ginger garlic paste along with khoya and cashew paste , add all the ingredients along with the tomato puree , cook covered over low heat till oil separates and puree thickens , I let the gravy simmer for 30 minutes covered on very low heat , adding a little water - Strain the gravy ( I didn't ) and add cream sugar and butter .

Paneer:
200 Grams Paneer.
50 Grams Capsicum.
12 Grams Shahi Jeera.
250 Grams Makhani Gravy ( Recipe above ).
50 Grams Cream ( I avoided ).
Salt.
50 Grams Ghee

Cut paneer in thick fingers.
Cut Capsicum slightly thinner.
Heat ghee add jeera , then capsicum , saute just till it softens , don't overcook , Add paneer , cook another minute or two , add makhani gravy , cook 5 minutes and garnish with cream

You will love this !
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Chicken in Banana Wraps

150-200 Grams Chicken Thigh Meat
Make a paste :
6 Garlic Cloves
3-4 Green Chilies ( I used birds eye red one )
1.5 Teaspoon Yellow Mustard Seeds.
2 Tablespoons Curd.
1 Tablespoon Mustard Oil.
Salt.

Cube chicken and apply the paste. I left it to marinate 4 hours .
Cut banana leaves into large squares . Heat the leaf and the rib over a flame to warm and soften. With the back of a knife press the rib to make it more pliable.Add 3-4 tablespoons of chicken in the center of each square , fold to seal and steam for 20 minute . Comes out delicious .

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Sauteed Pork Curry

This recipe has been adapted from G Padma Vijaya's recipe in her lovely book titled Kerala Delicacies .

500 Grams Pork - Cut to size.

5-7 Green Chilies - Chopped.

1 .5 Teaspoons Garlic Paste.

1 Teaspoon Ginger Paste.

2 Onions Chopped.

1 Teaspoon Garam Masala Powder.

1 Teaspoon Freshly Pounded Black Pepper Powder.

1 Teaspoon Coriander Powder.

Haldi.

Salt.

Coconut Oil

Mix all ingredients but green chilies and onions ,and leave the pork to marinate in them for 1 hour.

Take 1/2 Cup water , and pressure cook the marinated pork for 1 whistle.Take off heat and allow the pork to cool under pressure - 20-30 minutes.

Heat coconut oil , fry onions till golden brown , add chopped chilies and the pressure cooked pork , stir fry 20 minutes slowly adding any liquid that remains in the pressure cooker . Saute the pork under medium heat till done .Adjust flavors . You may tweak with a bit of lemon juice if need be .

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Methi Alu

A winter favorite , no fixed quantities here . Normally I like a bit more methi than what's here in the pic.Also like using those small round potatoes which I then leave unpeeled and cut into halves or quarters depending upon the size. Keep same volume of chopped methi as of potatoes .

Dice methi , salt for 15-20 minutes , wash well.Heat some mustard oil , splutter a bit of ajwain or jeera , then add a few chilies and a dot of hing . Now add methi along with haldi powder and saute till methi darkens and emits that lovely aroma. Next the potatoes and salt , saute well , and cook uncovered till done .You can cook covered too , I prefer uncovered as the pototos tend to remain nice and firm . At times we add 1/2 teaspoon of lemon juice just before taking the wok off the fire - gives a lovely hint of sourness to balance out the slight bitterness of methi.
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Maharaja Khichri

Maharaja Kichadi.

Prepare a watery khichri  using 200 grams each Rice and Toover Daal, with some Salt and Turmeric Powder and the juice of 5 lemons or more. This is a tangy khichri
For Tadka:
Heat Ghee in a Pan, and add Jeera, lots of cloves of un crushed Garlic, long slit green Chillies and Curry Patta. Then add chopped 2 Onion. Sauté till light golden. Add 4 chopped Tomatoes, Chillie Powder and saute till it releases the Ghee. Just before serving mix in the Rice thoroughly, check seasonings, garnish with fresh chopped Coriander, and dribble melted ghee. This Khichadi should have a tangy Lemony taste and a soggy consistency

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Kerala Mutton Curry With Coconut Milk

This perhaps is the easiest mutton dish I have made . Once you put everything together on the fire you can almost forget about the dish for an hour while it gently cooks , rather stews in it's own juices .
500 Grams Mutton- cut to size.
2 Cups Coconut Milk
Make a paste of all ingredients listed below :
200 Grams Sambar Onions.
4 Green Chilies.
4 Dried Red Chilies.
12-15 cloves of Garlic.
1 " Ginger .
1/4 Teaspoon Haldi.
1.5 Teaspoon Garam Masala
2 Teaspoons Vinegar ( I used Kachampali Vinegar and it gave a great color )
Salt
2 + 2 Tablespoons Coconut Oil ( use only 2 tablespoons in marination )
Marinate mutton in the paste for 4 hours . I cling wrapped and marinated over night in the fridge .
Heat remaining 2 tablespoons coconut oil , add curry leaves and dry red chilies ( optional ) , add the mutton with minimum marination . Fry on high to seal for about 5 minutes . Add balance marination and 1 cup coconut milk - cook covered until done - 60 minutes or so ( OR pressure cook 3 whistles ) . When mutton is done , add the balance coconut milk to get the desired curry . Cool and adjust flavors.Although this is a ' curry ', there is a minimum amount of thick gravy . Super easy and delicious .
This recipe is the same as the Kerala curry but with coconut milk added . I have increased the chili factor to balance out the coconut milk.
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