MIRACULOUS MYSTIC

pH Miracle - Dr. Robert Young

Paneer Pepper Butter Masala - By Vahchef @ vahrehvah.com (+playlist)

Shahjahani Dal by Tarla Dalal (+playlist)

Different types of chutnies for South Indian Breakfast (+playlist)

Shahi Mushroom Masala

Fish Curry (How to get rid of Fishy smell?)

Fish Curry

Palak Subji & Dahi Gosht

Quick to make and good to eat is the perfect caption for Palak Ki Subzi! This is a tasty vegetable dish and it is full of good nutrients too. Palak Ki Subzi takes just about 10 minutes to make!

Ingredients:

• 2 bunches spinach (approximately 1 lb or 500 gms)
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp cumin seeds
• 2 dry red chillies broken into 1" bits
• 8-10 cloves of garlic chopped very fine
• 1 large onion sliced very thin
• 1/2 tsp red chilli powder (reduce if you want less heat)
• 1/2 tsp turmeric powder
• 1/2 tsp raw mango powder (amchoor)
• Salt to taste

Preparation:

• Chop off the stems on the spinach close to the roots and throw roots away. Wash the spinach very well under running water till absolutely clean.
• Drain fully (use a salad spinner if necessary) and then chop coarsely. Keep aside.
• Heat the oil in a deep pan on a medium flame. When hot, add the cumin seeds and cook till they stop spluttering. Now add the dry red chilli and allow to cook for 30 seconds or till darker.
• Add the finely chopped garlic and fry till it starts to turn a pale golden color. Now add the onions and fry till soft.
• Add the spinach and mix well. Cook uncovered till the spinach wilts slightly.
• Add all the spices and salt to taste. Stir well to mix all ingredients. Cook for another 3-4 minutes and turn fire off.
• Serve hot with a lentil dish like Masala Daal and Chapatis (for a vegetarian meal) or Dahi Gosht (lamb in yoghurt sauce) and Chapatis (for a non-vegetarian meal).

Non-vegetarian dishes to serve Palak Ki Subzi with...

• Dahi Gosht
• Rogan Josh
• Chicken Curry
• DAHI GOSHT
• A thick, creamy North-Indian curry best eaten with rice and a green salad.

  Prep Time: 45 minutes

  Cook Time: 30 minutes

  Total Time: 1 hour, 15 minutes

  Ingredients:

  • 500 gms boneless leg of lamb, cubed
  • 500 gms yoghurt
  • 1 tsp freshly ground pepper
  • Salt to taste
  • 1 tsp turmeric powder
  • 3 tbsps each of garlic and ginger paste
  • Green chillies to taste, finely chopped
  • 3 tbsps vegetable, sunflower or canola oil
  • 2 medium-sized onions, sliced
  • 3 tbsps garam masala (see recipe below)
  • 3 tsps coriander powder
  • 3 tsps cumin powder
  • 4 bay leaves
  • 500 gm can of diced tomatoes
  • 500 ml lamb stock
  • 3 tbsps finely chopped mint leaves
  • 3 tbsps finely chopped coriander leaves
  • 1” piece of ginger, julienned

  Preparation:

  • Mix salt, pepper, yoghurt, turmeric powder, half the ginger and garlic pastes and green chillies together.
  • Marinate the lamb in this mixture for 30 minutes.
  • Heat oil in a deep pan and fry onions and remaining ginger and garlic pastes till fragrant.
  • Add the tomatoes, cumin powder, bay leaves, coriander powder and garam masala and continue to fry till the oil separates from the mixture.
  • Add the marinated lamb and cook till most of the liquid has evaporated. Pour in the lamb stock and cook till the meat is tender.
  • Adjust seasoning if needed.
  • Garnish with chopped coriander and mint and juliennes of ginger and serve.

Tomato Rice

Of South Indian origin, tangy Tomato Rice makes a great one-dish meal. Serve it with poppadums.

Ingredients:

• 2 cups cooked Basmati rice (you can also use leftover rice)
• 4 large ripe tomatoes cut into cubes
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp mustard seeds
• 1 large onion chopped fine
• 2 green chillies slit lengthwise
• 1" piece of ginger grated
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1 tbsp garam masala
• Salt to taste

Preparation:

• Heat the oil in a deep pan and add the mustard seeds and green chillies. When they stop spluttering add the onion and fry till soft.
• Add the tomato and ginger and mix well. Cook till the tomatoes turn pulpy.
• Add the coriander, cumin and garam masala powders, salt to taste and mix well. Cook on a low flame for 3-4 minutes, stirring frequently.
• Turn off the fire and add the rice. Mix well.
• Serve with poppadums.

Goan type pork preparation

Hot and tangy, this iconic dish is from the heart of beautiful Goa on India's western coast. Eat it with plain boiled rice or Jeera Rice and a leafy green salad.

Ingredients:

• 1 kg pork cut into 1" cubes with all the fat removed
• 8 tbsps Vindaloo Masala paste
• 2 large onions chopped fine
• 1 tbsp ginger paste
• 1 tsp palm/brown sugar or maple syrup
• 2" stick of cinnamon
• 6 cloves
• 3 tbsps vegetable/canola/sunflower cooking oil
• Salt to taste
• Water

Preparation:

• Coat the pork well with the vindaloo masala paste. Allow it to marinate for a minimum of 24 hours.
• Heat the oil and fry the onions till golden. Add the ginger paste, cinnamon and cloves and fry for a minute.
• Add the palm sugar and stir well.
• Add the meat only (leave behind marinade paste/liquid for later) and brown well.
• Add the paste/liquid that the meat was marinated in, now. Add a cup of water and salt to taste.
• Stir well, reduce flame and cook till pork is tender.
• Serve with plain boiled rice or Jeera Rice.
• vindaloo masala paste
• This spicy Goan (Goa is on the western Indian coast) masala paste is typically used as the base in a pork curry but tastes just as good with chicken. This recipe makes enough Vindaloo paste to prepare a dish that serves 4.

  Ingredients:

  • 2 large onions chopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp garam masala
  • 4 dry red chillies, toasted
  • 2 tsps coriander seeds, toasted
  • 1 tbsp cumin seeds, toasted
  • 6-8 black peppercorns
  • White vinegar

  Preparation:

  • Put all the ingredients except vinegar into a food processor.
  • Add the vinegar a little at a time, to grind the ingredients into a thick smooth paste.
  • Use immediately or store in a clean, dry container, in the refrigerator.
  • JEERA RICE
  • A tasty variation on plain boiled rice, this can be made two ways - by total absorption of water by the rice or by draining the water from it. The latter gets rid of all the starch and is therefore preferred for obvious reasons.

    Ingredients:

    • 1 cup Basmati rice (a long grain Indian rice)
    • 3 cups water
    • Salt to taste
    • 2 tbsps vegtable, sunflower or canola oil/ghee
    • 1 large onion chopped fine
    • 2 tsps cumin seeds
    • 1/2 cup water
    • Coriander leaves to garnish

    Preparation:

    • Wash the Basmati rice well in running water.
    • Add the 3 cups of water and salt to taste to the rice and set it up to boil.
    • Once the rice is almost cooked (test a few grains often to check - they will feel soft on the outside but very slightly hard on the inside), remove from fire and drain the water by straining the rice through a sieve or colander. Set aside.
    • In another pan, heat the oil/ghee till hot and add onions.
    • Fry till light brown and then add the cumin seeds. The seeds will splutter and sizzle to show they are done.
    • Now add the rice and stir well.
    • Add 1/2 a cup of water to the rice and cover.
    • Simmer till all the water dries up.
    • Allow the rice to stand for another 2-3 minutes and then serve garnished with coriander leaves.

Indian Chicken Curry

Dahi wala Chicken - www.veenaskitchen.com

Lagan ka murg - Hyderabadi chicken curry