I was recently searching for a potato-rice recipe and stumbled upon an Awadhi recipe called aloo ki tahari (can also be spelled tehri, tayari, or tehari). Awadhi cuisine is a native cuisine of Lucknow, India. I’m from Delhi, so I don’t know much about preparing dishes from Lucknow, but as many of you may know that Lucknow is famous for their biryani, kabobs and cuisines overall.
Of course, I had to try the recipe and of course I had to share it with all of you (lucky you) and this time I even managed to take photos as I was preparing the rice. You’d think after blogging for 9 years, I’d get the hang of photographing or recording my recipes on video. This time I did and I must say I’ve done a good job at it (😂).
Here’s the recipe. Try it out and let me know what you think!
- 1 large onion sliced
- 2-3 tbsp finely chopped ginger and garlic
- 1-2 green chillies finely chopped
- 1 large tomato diced into small cubes
- 1-2 medium sized potatoes diced into cubes
- 2 cups basmati rice rinsed and pre-soaked in warm water
- 2-3 tbsp oil
- 1 tbsp turmeric (haldi)
- 1 tsp red chilli powder (add more for a spicier taste)
- 2 tsp salt
- 4 cloves
- 4 cardamoms
- 1 stock of cinnamon
- 1/2 tbsp garam masala
- 2 tbsp finely chopped coriander
- 4 cups water
Here’s what you do:
- Chop ingredients, rinse and soak rice in warm water
- On medium flame, heat oil in a wok (karahi), add cloves, cardamom, cinnamon and allow to sizzle
- Add onions and cook until golden-brown
- Add ginger, garlic and green chillies and allow to cook for 2-3 minutes
- Add tomatoes and cook until slightly mashed
- Add turmeric, salt, red chilli powder and sauté until oil begins to separate from mixture
- Add potatoes and sauté until they are about halfway cooked
- Add water and once it begins to boil, add rice
- Turn flame down to minimum and cover
- Allow to cook covered for 10-15 minutes or until water has completely evaporated and rice and potatoes are fully cooked
- Garnish with fresh coriander and serve with yogurt or mint chutney (need a mint chutney recipe? Check out this one!)
Happy Navratri to all celebrating. For those of you that don’t know what Navratri is, you can read about it HERE.
During these nine days of Navratri it’s hard to find and make recipes that are suitable for your fast, plus quick enough to make during weekdays; so here’s one I picked up from my mother. It’s my most favourable recipe and dish to eat during Navratri; although, I don’t fast and just enjoy these potatoes whenever I’m craving something savoury.
Here’s the recipe:
- 3-4 large potatoes
- 1 tbsp jeera (cumin seeds)
- 3-4 tbsp oil
- 1-2 tsp hing (asafetida)
- 1 tbsp salt
- 1 tbsp red chilli powder
- 1-3 tbsp kala masala (burnt cumin powder)
- 1-2 tbsp lemon juice
- 1 tbsp chaat masala
- 1-2 tbsp finely chopped coriander leaves
- Half boil potatoes just enough to be able to poke a knife through it
- Peel and cut potatoes into medium-small cubes
- Heat oil in kardai (wok) on medium flame and add jeera and hing
- Cook jeera until it begins to sizzle
- Add potatoes and cook until they turn golden brown and are easily mashable
- Add salt, red chilli powder and kala masala and mix well
- Lower heat to minimum, cover and cook for 5 minutes or until potatoes are completely cooked
- Remove from heat, allow to cool for 1-2 minutes, in a mixing bowl, drizzle lemon juice and chaat masala and toss
- Garnish with fresh chopped coriander leaves
- Serve hot with raita or on its own
I’ve been experimenting with recipes and textures for the past few weeks and retried a recipe from my childhood. Every time I visited India when I was younger, one of my aunts would bring up a batch of these bread pakoras with a hot cup of masala chai. I called her a few weeks ago and asked her how to make them and I have to say they were absolutely delicious and savoury.
Here’s the recipe for all of you to try with your evening tea:
- White bread slices (5-10)
- 2-3 large potatoes
- 1/2 cup frozen peas
- 1/2 tsp amchur masala (dry mango powder)
- 1/2 tsp garam masala
- Cumin seeds
- Salt to taste
- 1 tsp red pepper powder
- 1 tsp curry powder
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1 small onion finely chopped
- Hand-full of coriander finely chopped
- 1 green chilli finely chopped
- Oil to deep fry pakoras
- 1-2 cups water in a bowl
- 1/2 tsp chaat masala
Preparing Potato Masala/Stuffing:
- Boil potatoes until completely cooked (you can add a teaspoon of salt to the water to quicken the boiling process)
- Once potatoes are boiled and peeled, mash them until there are almost no clumps. Set aside until later
- Heat vegetable oil in a wok or kardai, add cumin seeds and let sizzle until seeds become golden brown in colour
- Add onions, ginger, garlic and green chillies; cook until onions are golden brown
- Add dry masalas (powders and seasoning) and mix well until the oil begins to separate from the masala
- Add frozen peas and cook for 4-5 minutes or until peas are soft and easily crushed
- Add potatoes and sauté until all ingredients are completely mixed
- Add coriander leaves and mix masala together
- Cook on low heat for 3-4 minutes
- Remove potato mixture from heat and allow to cool
Preparing & Cooking Bread Rolls:
- Remove edges from bread slices
- In a flat dish or plate add water, dip bread slice into water and remove it immediately, as you don’t want to over-soak the bread
- Squeeze out the excessive water from the slice of bread and lay it flat on a dry plate or the palm of your hand
- Scoop 1 tsp of potato stuffing (masala) onto the bread slice and begin rolling it into an oval ball shape, carefully ensuring that all the mixture is secured within the bread
- Repeat the process for the rest of the bread pieces
- Heat oil on medium flame in the wok/kardai; make sure oil is fully heated before placing bread roll in it, as cold oil will force bread to soak up a lot of the oil and the bread rolls will be unevenly cooked
- Once bread rolls are golden brown in colour, remove from oil onto a plate lined with paper-towels
- Sprinkle with chaat masala and serve hot with ketchup or your favourite green (mint-coriander) chutney (if you don’t have a dhaniya-pudinay ki chutney, you can make your own by following the recipe from HERE)
- Bon appetite!
Indian people love their tea-time snacks and appetizers and in my house we’re as Indian as it gets; especially when it comes to food. Of course, yours truly enjoys experimenting with different recipes and so, I’ve been making tons of Indian snacks during the holidays.
But a staple item in most households is our dhaniya-pudinay ki chutney (mint-coriander chutney). This savoury chutney goes with everything! You can make it to dip snacks and appetizers in, or out it in your raita (yogurt side dish) or eat it with roti or parathas and even enjoy it on top biryani. It’s like ketchup in the modern world.
And of course, I have my mother’s recipe here to share with all of you.
Here’s how you make a delicious and savoury coriander and mint chutney to go with all your appetizers and snacks.
- 2 cups roughly chopped coriander
- 2 cups roughly chopped mint
- 2-3 green chillies
- 4-5 garlic cloves
- 1/4 cup lemon juice
- 3-4 tbsp water
- 1 tbsp black salt (kala namak) or regular salt
- Blender or mortar and pestle
Here’s what you do:
- Wash and roughly chop green chillies, coriander and mint leaves
- If you have a mortar and pestle, you can mash all the ingredients in that. But I’m not so traditional, so I used a blender
- Blend all ingredients for 1-2 minutes or until a thick paste is made
- At this time, you can adjust the liquidity consistency to your preference. We like a thick chutney so I only add a couple of tablespoons of water but you can add more if you want your chutney liquidity
- Pour into a glass jar and refrigerate
- Serve cold with your favourite snacks and appetizers
I recently ran out of flour at home but have promised to make cookies for some of my customers and family. Going through my pantry I found a box of vanilla cake mix and decided to use that to bake some cookies. I followed a simple cookie recipe with the consideration that all my dry ingredients and flavouring was already premixed.
Needless to say, the cookies turn out amazing and I am still awestruck at how easy this recipe was. After this first recipe turning out delicious, I decided to make a second, third and fourth batch with different ingredients. I used oatmeal and dried cranberries, white chocolate chips and almonds, and a batch of peanut butter chips.
Here’s the quick and easy recipe:
- 1 box white cake mix (or chocolate)
- 1/2 cup softened butter
- 2 large eggs
- 1 tbsp vanilla essence
- 1/4 cup sugar
Here’s what you do:
- Preheat oven to 350C.
- Sift cake mix into mixing bowl, mix in sugar.
- Add butter, vanilla and eggs and mix until a thick dough is created.
- Add extra ingredients (I used oatmeal & chocolate chips) and mix well.
- Make 1 inch balls and drop on parchment lined baking sheet.
- Bake for 7-10 minutes depending on how crispy or chewy you want your cookies.
- Dust with icing sugar if desired and enjoy!
I bake my cookies for a bit longer because Dev likes well-done cookies. But once the top layer is no longer moist and bottoms golden, your cookies are ready.
Was that title long enough for you? I couldn’t figure out the best way to sum up the medley of flavours in this quick delicious recipe.
This is a quick meal and has everything you need to feel full and satisfied! The prep time takes about 20 minutes and cook time is 10 minutes. You can use an array of fresh or frozen vegetables and pre made Alfredo or Vodka sauce. I made this one with Alfredo because it’s what I had in my pantry.
Here’s what you need:
- Half chopped red bell peppers
- Half stalk chopped green onions
- A cup of chopped mushrooms
- A cup of chopped broccoli
- 1/2 cup of chopped purple cabbage
- 1/2 cup feta cheese
- 1/2 cup each of shredded mozzarella and cheddar cheese
- 1 bottle Alfredo sauce
- Chilli flakes
- Salt to taste
- 1 tsp. Paprika
- 1 tbsp. olive oil
- 3-4 cups pasta of choice
Here’s what you do:
Heat oil, add chopped veggies and sauté until soft. Stir in chicken and cook until tender. Add basil, parsley, salt and pepper and cook on medium heat.
Add Alfredo sauce and half cup water and let boil on medium heat until sauce thickens. Add shredded cheddar and mozerella cheese. Cover and let cook until cheese is completely melted.
FAdd feta cheese and let cook covered, mixing slowly. Remove from heat and let stand uncovered for 5-10 minutes.
Sprinkle with chilli flakes and serve with garlic bread and wine.
And there you have it; a quick, easy and delicious recipe for those lazy days you can’t figure out what to eat.
Recently, I experimented with using chicken and potatoes in a savoury curry for dinner. My dinner guests were delighted by the fragrance and taste of the curry and begged for the recipe. As promised to them, I’m sharing the recipe here on my blog.
First things first, you must know to make a good Indian curry, you need to properly cook each set of ingredients on low heat, so that they can reach their best temperature and release all the flavours. Next, you need to make sure you get the quantity just right for salt, pepper and curry powder. It has taken me many years to perfect the amount of dry spices I add to my curries to really boost the taste of the overall curry. It’s all trial and error but I’m a strong believer in adding less at first until I can taste the mixture. Adding too much at once cannot be undone, but you can always add more as you cook if needed.
So, here’s my recipe. Make a pot of basmati rice flavoured with cumin seeds and saffron and you’ve got an authentic Indian meal that will leave your guests begging for me.
Here’s what you need:
- 1 tbsp. cumin seeds
- 5-6 cloves
- 2-3 large (black) cardamom
- 4 small (green) cardamom
- 1/2 stick cinnamon
- 4-5 whole black pepper
- 1/4 cup cooking oil
- 2 tsp. turmeric
- 1 tsp. salt
- 1 tsp. red chilli powder
- 3 tsp. curry powder
- 1 tsp. cumin powder
- 1 tsp. ginger powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. coriander powder
- 1 tbsp. dried fenugreek leaves, crushed into powder
- 3-4 dry curry leaves
- 1-2 tbsp. fresh coriander
- 2 large onions
- 1/3 cup chopped ginger
- 1/4 cup chopped garlic
- 1/4 cup tomato paste
- 1 large tomato, chopped finely
- 1 large potato
- 1/2 cup yogurt (preferably 2% or 3%)
- 5-6 chicken breasts, cut into small cubes
- 2 cups water
Here’s what you do:
- Start by heating oil in a large pot, when oil begins bubbling add cloves, large and small cardamom, black pepper and cinnamon sticks. Let cook until the large cardamom and cinnamon expand and begin popping.
- Add cumin seeds and let cook until brown.
- Add onions, ginger and garlic and cook until onions are golden brown.
- Add tomatoes and tomato paste, blend together and cook until all ingredients are in a paste .
- Add garlic powder, ginger powder, onion powder, salt, red chilli pepper, curry powder, cumin powder, turmeric, coriander powder and mix into the paste.
- Reduce heat to low and cook until oil begins rising to the top of the paste.
- Add potatoes and one cup of water and coat with paste. Cook until potatoes seem half-cooked.
- Add chicken breast cubes and mix into curry. Cook until chicken is half-cooked.
- Add yogurt, mix well and let cook.
- Add remaining cup of water, turn heat to medium and let curry boil.
- After 10-15 minutes, sprinkle in fresh coriander leaves, reduce heat to medium and boil for another 10 minutes.
Serve with fresh cumin and saffron flavoured rice or roti and enjoy!