Indian-Cuisine on Arshad Siddiqui

Sid's Chicken Curry

Tue, 25 Dec 2007 13:31:55 +0000

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

Fri, 22 Jan 2021 00:00:00 +0000

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

Sun, 21 Feb 2010 00:00:00 +0100

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 #

Take 3 fistfuls of yellow moong daal and ½ fistful of chana daal. Soak them for 20–30 minutes.
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.
Heat a pressure cooker on high flame, add oil.
Once the oil is hot, add cumin seeds, mustard seeds, curry leaves and asafoetida.

⚠️ The mustard and cumin seeds should not turn black.