Indian-Cuisine

Sid's Chicken Curry

December 25, 2007
Recipes, Indian-Cuisine, Non-Vegetarian
Indian, Non-Vegetarian, Chicken

Most of what I see is forgotten.
Most of what I think never makes it out of my head.
Most of what I say disappears into the air not long after I say it.

“Silence is golden”—but sometimes, a few of those thoughts or words might be worth capturing. Like that half-written recipe or a fleeting idea. Maybe it’ll help someone out there. Maybe it’ll help me when I stumble across it again.

Paneer Butter Masala - II

January 22, 2021
Main Courses, Indian-Cuisine
Paneer, Butter Masala, Indian, Vegetarian

Paneer Butter Masala #

10 years later, another PBM!

Find the initial version here.

Ingredients #

  • Paneer – 250 gram pack
  • Oil – as needed
  • Salt – to taste

Whole spices:

  • Cinnamon stick – 1
  • Bay leaves – 2-3
  • Cumin seeds – 1 teaspoon

Other ingredients:

  • Onions – 2-3 large, chopped
  • Cashew nuts – 10-12
  • Tomatoes – 2 large
  • Ginger garlic paste – 2 tablespoons

Spices:

  • Red chilli powder – 1 teaspoon

Rajasthani Daal

February 21, 2010
Recipes, Indian-Cuisine, Vegetarian
Indian, Rajasthani, Daal, Vegetarian

This recipe is courtesy of our family friends from Rajasthan — shared exactly as they make it. It’s a very different way of cooking daal compared to what we’re used to in the North of India.

Ingredients #

  • Split green lentils (moong daal) – 3 fistfuls
  • Yellow dried split peas (chana daal) – ½ fistful

Spices & Flavourings #

  • Turmeric powder (haldi) – ½ teaspoon
  • Chilli powder – ½ teaspoon
  • Coriander powder (dhania) – ¼ teaspoon
  • Green chillies – 2 (chopped)
  • Cumin seeds (zeera) – ¼ teaspoon
  • Mustard seeds (rai) – ¼ teaspoon
  • Curry leaves – 3
  • Asafoetida (heeng) – 2 pinches
  • Garam masala – ¼ teaspoon
  • Ground cumin (zeera powder) – ½ teaspoon
  • Fresh coriander leaves (dhania) – 4 tablespoons (chopped)
  • Salt – ½ teaspoon (or to taste)

Other #

  • Cooking oil – 1 tablespoon
  • Water – approximately 1 glass

Method #

  1. Take 3 fistfuls of yellow moong daal and ½ fistful of chana daal. Soak them for 20–30 minutes.
  2. In a small bowl, mix turmeric, chilli powder, coriander powder, chopped green chillies and about 3 tablespoons of water to create a flowing spice paste.
  3. Heat a pressure cooker on high flame, add oil.
  4. Once the oil is hot, add cumin seeds, mustard seeds, curry leaves and asafoetida.

    ⚠️ The mustard and cumin seeds should not turn black.