Kokum Chutney ( Sweet & Sour )

 

Quick Recipe: Sweet & Sour Kokum Chutney 

• Soak: Soak 25g dried kokum in hot water for 1 hour until soft. 

• Blend: Blend the soaked kokum with the water, 25g jaggery, 1/2 tsp cumin, ginger, chili powder, and salt into a fine paste. 

• Cook: Cook in a pan on medium heat for 10-12 minutes, stirring frequently. 

Common Ingredients & Variations 

• Base: Dried kokum (soaked) or ready-made kokum agal. 

• Sweetener: Jaggery or sugar. 

• Spices: Cumin seeds, green chili, ginger, garlic, cloves, black pepper. 

• Variations: Some versions include roasted groundnuts or coriander leaves. 

• Usage: Pairs well with savory snacks, rice dishes, or as a side with lunch.

Preparation Method 

1. Preparation: Soak the kokum for 1-3 hours until it is soft. 

2. Blend: Grind the softened kokum, jaggery, and spices into a smooth paste using a little water. 

3. Finish: Add salt and bring to a simmer for a few minutes if desired, or serve raw as a dip. 

Paneer Gravy - Café-Style

Restaurant-Style Paneer Gravy Recipe (Paneer Butter Masala Style)

Prep: Soak 300-400g paneer in warm water. 

Blend 3-4 tomatoes, 10-12 soaked cashews, and 1-inch ginger into a smooth puree.

Sauté Spices: Heat 2 tbsp butter/ghee, add 1 bay leaf, 2 cardamom, 1-inch cinnamon, and 1 tsp cumin seeds.

Cook Base: Add 1 finely chopped onion and 1 tsp ginger-garlic paste; fry until golden.

 Add the tomato-cashew puree and cook until oil separates.

Spices: Mix in 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, 1/4 tsp turmeric, and salt to taste.

Gravy: Add 1 cup water and simmer until the gravy thickens.

Finish: Stir in 2-3 tbsp heavy cream, 1 tsp Kasuri methi (crushed), and 1/2 tsp garam masala. Add paneer cubes and cook for 2-3 minutes. 

Chicken Angara Kabab

 

Key Ingredients & Preparation 

• Chicken: 500g, ideally boneless or drumsticks. 

• Marinade: Thick curd (yogurt), Kashmiri red chili paste (for color and flavor), chili powder, chili flakes, garam masala, turmeric, ginger-garlic-green chili paste, lemon juice, and mustard oil. 

• Method: Marinate chicken for at least 1 hour or overnight. 

• Cooking: Sear in a pan, grill, or tandoor until cooked. 

• Smoking (Optional but Authentic): Place a live, glowing piece of charcoal in a small metal bowl inside the pan with the chicken, drizzle with oil, and cover for 5 minutes to infuse a smoky flavor. 

Serving 

• Serve hot with mint chutney, sliced onions, and a squeeze of lemon. 

Mutton Nilgiri Korma

Ingredients • For the Green Masala Paste: Fresh coriander leaves, mint leaves, green chilies, grated coconut, ginger, garlic, fennel seeds, cumin, and black peppercorns. 

• For the Mutton & Curry: Mutton pieces (bone-in preferred), whisked yogurt, sliced onion, chopped or pureed tomato, whole spices (bay leaves, cardamoms, cloves, cinnamon), curry leaves, ground spices (turmeric, coriander, red chili powder), oil or ghee, salt, and lemon juice.

Instructions 1. Prepare the Green Paste: Blend the ingredients for the green paste with a little water until smooth. 

2. Marinate the Mutton: Marinate the mutton with yogurt, turmeric powder, and salt for at least 30 minutes. 

3. Cook Aromatics: Heat oil/ghee, add whole spices and curry leaves. Sauté onions until golden, then add tomatoes and cook until soft. 

4. Cook with Masala: Add marinated mutton and sear. Stir in the green paste and fry until the raw smell is gone and oil separates. 

5. Simmer: Add water or coconut milk and cook until the mutton is tender. 

6. Finish: Add garam masala, adjust seasoning, and finish with lemon juice and fresh coriander. 

Masala Chapathi

 

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Ingredients 

• Whole Wheat Flour (Atta): 2 cups 

• Spices: • Turmeric Powder: ¼ tsp • Red Chili Powder (or Kashmiri): ½ to ¾ tsp • Garam Masala Powder: ½ tsp • Cumin Powder/Seeds: ½ tsp • Carom Seeds (Ajwain): ½ tsp (optional, good for digestion) • Dry Mango Powder (Amchur): ½ tsp (optional, for tanginess) • 

Herbs: • Kasuri Methi (Dried Fenugreek Leaves): 1 tsp (crushed) • Fresh Coriander Leaves: 2 tbsp (finely chopped)

• Other: 

• Oil or Ghee: 1-2 tbsp (for dough) + for toasting • Salt: To taste • Water: For kneading [1, 3, 4, 5, 6]  

Instructions 

1. Prepare the Dough: In a large mixing bowl, combine 2 cups of whole wheat flour, salt, chili powder, turmeric powder, garam masala, cumin seeds/powder, ajwain, and crushed kasuri methi. 

2. To Add Fat & Mix: Add 1-2 tablespoons of oil or ghee to the flour mixture and mix well with your fingers until the mixture is crumbly. 

3. Knead: Gradually add water little by little and knead to form a soft and pliable dough. Knead for about 5 minutes to ensure softness. 

4. Rest: Cover the dough with a damp cloth or lid and let it rest for at least 15-30 minutes. This is key to making soft chapatis. 

5. Shape: Divide the dough into equal-sized lemon-sized balls. 

6. Roll: Take a dough ball, dust it with some wheat flour, and roll it out into a thin circle (about 7-8 inches). 

7. Cook: Heat a tawa (griddle) over medium-high heat. Place the rolled chapathi on the hot tawa. Once small bubbles appear, flip it and apply 1/2 tsp of oil or ghee. Flip again and cook until golden brown spots appear on both sides. 

8. Serve: Remove from heat and serve hot with yogurt, pickle, or butter.   

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