April 19, 2008

All-Purpose Curry Masala Recipe | Homemade Garam Masala Recipe

I am normally mystified my spices and get confused a lot when I think of which spice goes well with what. What sort of spices are best suited for non-vegetarian cooking and how do we distinguish them? What spices are traditional and will potentially be forgotten if I don't document them? (atleast the ones my grandmom and amma use).

I had plans to make this an event but currently, I don't think its the best time to host events :) So I am just going to start a series in this blog that talks occasionally about masala powders, and their best purpose.

April 17, 2008

Gobi Ka Kheema Recipe | How to Make Gobi Kheema

Gobi and peas are a match made in heaven. Since Gobi takes a while to cook if you use large chunks, this Gobi Kheema Recipe is a great way to cook a delicious side dish for rice or roti with Gobi and fresh (ok, frozen too) Green Peas.

I am in Kottayam now and my niece and nephew are visiting too. They are vegetarians and one day there was just rasam and potato masala for lunch for them. I quickly looked up this recipe and it turned so so yummy that I am sure to make this again and again.

Gobi Ka Kheema Recipe

What I Used:
(serves 4)

Cauliflower - 1 medium, cleaned and chopped fine
Bay leaves - 1-2
Cumin seeds - 1/2 tsp
Onions - 2 medium, chopped fine
Ginger garlic paste - 2 tsp
Tomatoes - 3 big, pureed
Peas - 1/4 cup, boiled
Red chilli powder - 1 tsp
Garam masala - 2 tsp
Salt - to taste
Oil - 3 tsp + 2 tsp

How I Made It:

1. Heat 3 tsp oil in a pan and fry the chopped cauliflower till its semi-fried and golden brown.

2. Simultaneously, boil the peas till its cooked. Keep both aside.

3. Heat the 2 tsp oil in a pan and fry the onions till golden brown. Add the red chilli powder and the garam masala and fry for a minute.

4. Now add the ginger garlic paste and fry for another 30 seconds.

5. Add the pureed tomatoes and the peas. Mix well.

6. Now add the fried cauliflower and mix again till the moisture from the tomatoes leaves the curry.

7. Add salt and remove from fire when the curry is thick enough and the ingredients have blended perfectly.

8. Garnish with freshly chopped cilantro.

We had it with rice but next time I intend to make it as a side to chappathis. It was really yummy!

April 11, 2008

Omelette Curry Recipe - Omelette in a Spicy Gravy

Omelette Curry is a fun and innovate Indian dish with eggs. My fiance is an eggetarian, so any recipe that is innovative and uses eggs in it is something I always give a shot. My grandmom used to make a variation with lentils added to the omelette and in a coconut based gravy. This is a much simpler version, but once I figure that one out, I will be blogging it too :)

Omelette Curry Recipe - Omelette in a Spicy Gravy

Omelette Curry - Omelette with Gravy

For the omelettes:
Eggs - 4
Ginger garlic paste - 2 tsp
Red chilli powder - 1 tsp
Turmeric powder - a pinch (optional)
Shallots - 5, finely chopped
Salt - 1 tsp, or to taste
For the gravy:
Tomatoes - 2 big, cubed
Onions - 2 big, chopped
Potato - 1, cubed
Green chillies - 3
Jeera powder - 2 tsp
Coriander powder - 2 tsp
For tempering:
Mustard seeds - 1 tsp
Oil - 2 tbsp
Curry leaves - a few

How to Make Omelette Curry:

1. Beat the eggs lightly with all the ingredients for the omelette.

2. Depending on the pan size, make one thick omelette or as two separate omelettes. The omelettes should be thicker than usual, so that it doesn't dissolve or break off in the gravy when we mix it in.

3. Cut the omelette into smaller pieces and keep aside.

4. Heat the oil in a pan and temper mustard seeds. Throw in the curry leaves and the chopped onions and saute till transparent.

5. Add the jeera, coriander, chopped green chillies and fry for a minute. Add the potatoes and tomatoes with a bit of water and cook closed, till the potatoes are tender and done.

6. Now add the cut omelette pieces, mix gently and remove from fire.

Let the omelettes soak for an hour or two before serving with hot rice.

Other Egg Recipes on Edible Garden:
Pizza Omelette
Egg Dosa
Kerala Style Egg Roast

April 8, 2008


What's better than a hot plate of pakoras and some masala chai on a rainy day? Nothing, I would say. I hardly ever make deep fried snacks or meal but this one particular rainy day, I craved for them so much that I actually went out in the rain, got some fresh spinach (palak), gram flour (besan) and coconut oil to make this lovely and crunchy snack.


What I Used:
Spinach/Palak - 1 cup, chopped
Gram flour / Besan - 1/2 cup and a bit more
Chilli powder - 1 tsp
Asafoetida/Hing - one pinch
Jeera powder - 1 tsp
Oil (I used coconut oil) - enough to deep fry the pakoras

How I Made It:

1. Mix the besan with the chilli powder, hing, jeera powder and sufficient salt.

2. Add the chopped spinach and just enough water to make a thick paste. The consistency should be such that you should be able to make rough round balls with the dough.

3. Heat oil in a pan till hot. Make small dumplings of the batter and drop into the hoil. Adjust the heat so that the oil doesn't boil over too much.

4. Turn the pakoras over when one side is done.

5. Fry till nice and brown and tranfer onto a plate lined with tissues.

6. Serve hot with tomato ketchup/mango pickle and hot masala chai.

- Keep adjusting the heat of the oil so that the pakoras don't burn.
- Keep the size of the spinach pakodas small, otherwise the inside won't cook properly.

April 3, 2008

Ghee Rice | Ghee Rice Recipe | Neychoru Recipe

How to Make Ghee Rice or Neychoru

Flavoured rice is always a favourite for me, and most often than not, I end up eating just that with chips/papad and pickle. Last weekend, I was just clearing out my kitchen and realised there is a bit of basmati rice left over from the time I made the curd rice. The RCI event came to my mind suddenly and I checked online for Bengali Rice Dishes.

Ghee rice is typically made in North Kerala and the Malabar Ghee Rice is a very popular base for chicken curry and mutton curry. Ghee rice is also served at weddings and used with biryani masala too. I first tasted Ghee Rice at a Muslim wedding and immediately loved its flavours and simplicity. You can make Ghee Rice very easily with few ingredients and steps.

This is a simple and quick recipe for ghee rice that doesn't need much ingredients. Its totally flexible and you can customize it with whatever spices you want or what's available in your pantry.

Ghee Rice | Ghee Rice Recipe | Neychoru Recipe

Serves 2

Ingredients for Ghee Rice:
Basmati Rice - 1 cup
Ghee - 2 tbsp
Chopped onion - 1 small
Cardamom - 3
Cloves - 3
Peppercorns - 1 tsp
Ginger garlic paste - 1 tsp (optional)
Coriander/cilantro leaves - a bunch

How to make Ghee Rice:

1. Wash and rinse the rice and keep it soaked in some water for 30 minutes.

2. Heat the ghee in a pressure cooker and lightly fry the onions, cardamom, cloves and peppercorns. I also added ginger garlic paste for some flavour.

3. Add the soaked rice and fry for a minute. Add 2 cups water, close the cooker and cook for one whistle.

4. Once the pressure has left the cooker, transfer to a bowl, serve with chopped cilantro and serve hot with raita, pickle and papad.

Ghee Rice | Ghee Rice Recipe | Neychoru Recipe

Other Rice Dishes On Edible Garden:
Curd rice with Pomegranates
Tomato Rice
Simple Vegetable Rice
Jeera Rice