Kohlrabi and Peas Bhaji (Dry Curry)
Kohlrabi tastes very much like a turnip, therefore, you can cook turnips this way too. Serves 2-3 Heat oil in a pan and add cumin seeds and asafoetida. When the seeds crackle/turn brown, add red chilli, ginger and garlic. Fry for a few ... [... more]
Mamta's Kitchen |
Steak with Leeks and a Potato Rosti
4. Heat oil and butter in a frying pan before placing rosti in it. Fry both sides for two mins. 7. Melt the oil and butter in the frying pan before frying steak for 3-5 mins, both sides. 8. While frying steak, blanch leeks in a large saucepan of ... [... more]
BBC |
White Chicken Curry Kalia
Heat oil in a pan and fry chicken on high until just beginning to turn brown. Remove and keep aside. Meanwhile, place chicken in a bowl and add yoghurt, salt, pepper/chilli powder. Add to frying onions and bring to boil on high heat. Simmer until ... [... more]
Mamta's Kitchen |
Tinda Gourd and Potato Masala Curry
Grind/finely chop onion and ginger in a food processor or chop finely by hand. Heat oil in a pan and add cumin or mustard seeds, cardamoms, cloves, bay leaves. Once seeds splutter, add garlic and fry for a minutes. Add turmeric, coriander, chilli ... [... more]
Mamta's Kitchen |
Cabbage Pickled Style Bhaji (Dry Curry)
A simple vegetable can be made delicious when cooked this way. Here, I have cooked it on it's own, but you can add diced potatoes, carrots or peas to it as well. Serves 2-3 Heat oil in a wok or kadhai. Add panch-pooran (you can use nigella seeds ... [... more]
Mamta's Kitchen |
Stir-fried Spicy Spinach
This is a quick and simple dish to serve with a dal, vegetarian or meat curries and chapatties or parathas. Serves 4 Heat oil in a wok and add cumin/mustard seeds, whole red chilli/chopped chilli and asafetida powder. Once the seeds splutter, add ... [... more]
Mamta's Kitchen |
Samosa - Lamb, Oven Baked with Filo Pastry
I recently made the samosas using Filo pastry, so they did not need deep frying. They came out very well as an alternative if you don't like deep frying or don't want the smell lingering in the house. You can make Vegetable samosas Heat oil in a ... [... more]
Mamta's Kitchen |
Potato & Peas Curry with Gravy
This is one of the most popular vegetarian dish in North India, specially during the winter months, when fresh peas are in season. Proportion of potatoes and peas are approximate guide only. Serves 4. Heat oil in a pan and add the cumin seeds, ... [... more]
Mamta's Kitchen |
Cluster Bean Bhaji (Dry Curry)
Abha is my elder sister who lives in Lucknow in India. She is a great vegetarian cook. This recipe comes from her-Mamta. Serves 4. Boil/microwave lightly, so they are softened but not mushy. Drain water off. Heat oil in a pan. Add carom seeds and ... [... more]
Mamta's Kitchen |
Lamb Curry Achari, Pickle Style
You can make this delicious dish with mutton too, but it will take longer to cook. Serves 6 Place onion, ginger and garlic in a food processor and chop very finely, almost like a paste. Heat oil in a heavy bottomed pan and add cumin, fennel, ... [... more]
Mamta's Kitchen |
Potato, Aubergine and Drumstick Bhaji (Dry Curry)
Heat oil in a wok or pan. Add fenugreek seeds. As soon as they begin to change colour (over cooked fenugreek seeds are very bitter), add all vegetables, spices and salt. Stir fry for a minute or two, turn heat to medium and cook covered until ... [... more]
Mamta's Kitchen |
White Lamb or Mutton Curry Kalia
Heat oil in a pan and fry lamb or mutton pieces on high, until just beginning to turn brown. Remove and keep aside. Meanwhile, place meat in a bowl and add yoghurt, salt, pepper/chilli powder. Add to frying onions and bring to boil on high heat. ... [... more]
Mamta's Kitchen |
