East Indian Bottle Masala

26/06/2022

FLAVOURS WITH GREENS - THE EAST INDIAN GREEN CHICKEN CURRY

INGREDIENTS

TOMATO 2 LARGE
ONION 2 LARGE
CHICKEN BONELESS 500GM
CURRY LEAVES 2 SPRINGS
GARLIC 6-7 PODS
GINGER 1 INCH
CILANTRO HANDFUL BUNCH
GREEN CHILLI AS PER SPICE LEVEL
MINT LEAVES HANDFUL BUNCH
CASHEW NUTS 5-6
KASURI METHI 1 TEASPOON FOR GARNISH
GREEN CHICKEN MASALA 3 TABLESPOON
SALT AS PER TASTE
HALDI 1 teaspoon
Lemon juice 1 tablespoon

PROCESS

1) Clean chicken and dice it into small pieces. I have cut I inch each piece approx
2) apply lemon juice and a bit of haldi and set aside
3) in a motor pestle add garlic ginger and one green chilli with half teaspoon of whole cumin. The whole cumin is optional. Mash it all together. And set aside
4)(paste 1) in a mixer add onions and tomato and make a paste keep it aside
5)(paste 2) soak cashews in warm water for 5 minutes. In a mixer add all the greens i e cilantro mint one spring curry leaves remaining chillies and cashews. Leave it aside
6) in a pan heat oil add the motor pestle mash of ginger garlic chilie. Let it cook until raw smell goes off.
7) now add (paste 1 )onion tomato paste. Add salt turmeric and let it cook until the oil is released.
8)' now add east Indian green masala and mix it until it combines. I have an addition of whole spices in My green masala if you are using your green masala pls add Garam masala 1 tea spoon.
9) let all this cook until oil releases. Now add chicken and very little water, because chicken leaves it's water. Let the chicken cook. Remember we have diced the chicken in small pieces, it doesn't take long for the chicken to cook.
10) at last add the paste 2 in the curry and mix it to give it a lovely green colour.
12) cook for 1 min on slow flame.
13) add Kasuri methi and switch off the flame.
Enjoy it with rice or east Indian hand breads or naan

Sukhala!

09/04/2022

The traditional east Indian drumstick fugath

🟢 vegetarian receipe

Ingredient :
Drumsticks cut cleaned
Onion 1 big
Garlic 10 pods
Tomato 2
Green chilli 2 or as per your spice level
Cilantro a handful
Curry leaves 2 springs
Coconut 3 tablespoon grated
Green masala 2 heaped tablespoon

Process

Chop half onion and keep it aside

In a mixer add
Tomato's garlic one spring of curry leaves the half onion cilantro chillies green masala and make it into a fine paste by adding water. Don't make it too watery.
Set aside
In a wide bottom utensil add oil and add the half chopped onion that we had set aside. Add salt. And let it cook now add the drumstick add little water cover the utensil and let it cook on medium flame until the drumsticks are 80% cooked. Pls be patient here. Drumstick take a long time to cook. Pls cook on medium flame only. You may also use a pressure cooker to cook just one whistle and turn off the gas.
Remember to add water over the lid for condensation to happen.

Once the drumsticks are cooked add the paste that we made and let it cook for 5 min or until the drumsticks are fully done.
Serve with rice or with rice hand breads.

Sukhala!

27/03/2022

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Masalas or spices play an integral role in shaping the food’s taste. It would not be wrong to say that Indian cuisine is incomplete without masalas. They are not just spices but add aroma along with life to a dish. However, it is always best to make your own masalas for all the dishes and the stor...

21/03/2022

Flavors with rice .
Call it masala Bhat or pulao. . . . it's the east Indian style
Light on your tummy ,yet fulfilling and flavorful.

Ingredients
3 large onion thinly sliced
2 medium tomato's chopped
2 springs of curry leaves
2 tablespoon ginger garlic paste
2 pinch of dehydrated mint leaves (optional) you may also add fresh mint leaves
3 green chilli as per your spice tolerance
1 capsicum thinly sliced
Handful of French beans chopped
1 carrot sliced
Add peas or any other veggie that you wish to include
2 cups of basmati rice
Salt to taste
East Indian green masala 2 tablespoon
Pinch of turmeric
Pinch of red chili powder (optional)
Pinch of east Indian garam masala
1 teaspoon jeera
1 teaspoon mustard seeds

Process

Wash the rice rinse and keep it soaking in water

Take a heavy bottom utensil

Add oil let it heat
Add mustard seeds and jeera let it sizzle.
Add one spring of curry leaves.
Now add onions add salt once translucent
Add ginger garlic paste. Let the raw smell of ginger garlic in off
Now add tomato mix it and cover it until it starts leaving oil
Now add turmeric dried mint or fresh mint red chilli powder east Indian green masala garam masala half teaspoon.

Mix all well cover it and let it cook on medium to low flame.
If you think the mixture is dry splash water.
Let it cook until all spices have been cooked and your kitchen has been filled with aroma.
Now add veggies mix well let them cook for a minute.
Now add the soaked rice and give it a mix.
Let it get amalgamated with everything in the pan.
Let it remain like that for a minute.

Now add 3 cups of water. Do not be tempted to add more water.else it would become mushy.

Cover it and let it boil on high flame. Once it attains the boiling stage reduce the flame to medium and let it cook until all the water is evaporated and the pulao seems done.
Garnish with fresh cilantro.
You may also garnish it with grated or desiccated coconut.
I like it plain.

Enjoy sukhala !

19/03/2022

Palak vada or spinach omelet 🟢

Ingredients

Green chilli depending on your spice tolerance
Garlic a15 pods aprox
Onions 4 large finely chopped
1 bunch of destemed washed and dried spinach
1 pinch sugar
Salt to taste
2 tablespoon roasted gram flour
2 tablespoon bottle masala
2 tablespoon rice flour or cornstarch

Process
Add all chopped ingredients in a large bowl. And mash it well with your impeccably clean hands. DO NOT ADD WATER even if you are tempted to. Slowly the spinach will start releasing its water and the mix will become of a spreadable consistency.

Now In a non stick skillet brush a little oil and make a patty like shape or an omelet like shape. Cook it on medium flame until it holds shape now flip and cook until both sides are crisp.
Eat it as a snack or a side dish. It's healthy and the best and tasty way to have spinach.

Enjoy sukhala.!

15/03/2022

ONE OF THE MANY WAYS TO MAKE EAST INDIAN STYLE FISH FRY 🔴
I have taken seer fish/ king fish/ surmai
Marination
1 tablespoon ginger garlic paste
Pinch of turmeric
1 heaped tablespoon east Indian Fish masala
1 pinch dried mint optional
2 huge tablespoon chopped cilantro
1 lemon juice
Salt to taste.

Mix everything and apply liberally on both sides of the fish.
Fry it just like that. Or if you want to add crispiness. Coat the fish with Rava and shallow fry it in a nonstick skillet.

Enjoy hot!!!!

27/12/2021

It's all about joy and love and lots of sweets.

Coconut cake
Marzipan
Kal Kal in the shape of Diamonds
Newreis
Mava cake
Chocolate cookies
Marshmallow
Chocolate balls.

20/12/2021

EAST INDIAN EGG CURRY. FLAVORS WITH EGGS

Oil
1onion
2 green chilli
9-10' cloves of garlic
1 inch ginger
1 spring of curry leaves
1 inch quick cinnamon
2 green cardomom
1 teaspoon fennel seed
3 cloves
8-10 black pepper
Quarter cup grated coconut

In the fry pan
In one spoon oil add all whole spices and roast for a min add onion and all ingredients except coconut and roast it on slow flame until aromatic and onion changes colour to light brown.
Now add grated coconut and roast everything until coconut loose water and mixture gets aromatic.
Turn off the flame, cover the pan and let it cool .

Add a tomato to the whole mixture and blend It into a smooth paste.

In the same pan, add one tablespoon of oil add a tablespoon of east Indian bottle masala let it sizzle on low flame make sure it does not burn then add the mixture and let it cook until there is an oil release.

Add some water and adjust to thin consistency. Slowly break the eggs in the curry. As the eggs cook the water will evaporate .adjust the seasoning at salt. Garnish with chopped cilantro.

02/11/2021

22/09/2021

A simple sweet humble delicacy of the East Indians.
THE FENUGREEK PORRIDGE (METHI KANERI)
The easiest it can get.....

Introduction to the dish: This dish is made generally made on the 15th august which is the day of the assumption of our lady, and the independence day of India. However it can be had anytime to make it a perfect light and healthy sweet dish.

Ingredient
Fenugreek seeds (Methi)seeds 2 teaspoon
Coconut grated 1 cup
Jaggery 2 cup powdered
Rice 3 tablespoon
Wheat 2 teaspoon
Water

Process:
Soak fenugreek seeds overnight or least 4 hours.

Clean and roast rice and wheat on a very low flame.
rice and wheat separately until crisp. Do not change color.

After cooling grind into fine coarse powder.

Take one cup of water bring it to a boil add soaked methi seeds and keep on low flame until methi seeds swell up and cook completely.

Take 3 cups of water mix rice wheat powder and mix until there are no lumps
Slowly add the mixture to methi water. And keep stirring.
Add 2 cup of water in jaggery and dissolve it well.

Strain it for impurities.

Now add it to the boiling mixture

Bring everything to a boil

Taste for sweetness, If needed add more jaggery water.

Now add grated coconut. Cook for 2 min more.

Get the mixture to a very thick consistency.

Serve hot with roasted dry fruits.

21/09/2021

The much awaited receipe
The CHICKEN VINDALOO
Ingredients:
Chicken - 1 kilo
vinegar
Salt
Ginger -2 inch
Garlic - handful
Vindaloo masala - 3 - 4 tablespoon depending on the gravy you want
oil

Process:
Grind the ginger galic in a splash of vinegar to make a semi rough paste.
Make sure the paste IS NOT SMOOTH, however do not leave big pieces of ginger and garlic in it.
Next add vindaloo masala and vinegar and grind into rough paste.
Depending on the gravy you want you may add more masala with a little more of ginger and garlic.
This receipe does not call for any water. The grinding needs to be done with vinegar.
This dish is typically a dry, however I love it with a little gravy in to go with fugyais.

Once you have your paste ready add it to a nicely cleaned chicken with salt.
make sure there is enough paste for the thick gravy.
Add a drizel of oil, since chicken doesnt have fat to release oil.
Put it on the gas on medium flame and let it slow cook in its own broth.
Cover the utensil, preferably use non stick with the lid
Once done check if it need more vinegar.

Serve it with handbreads (rice bhakri) or Fugyais (balloon bread)
or Chitaps (pole)

PS:- We use only vinegar in this dish, no water or onion or tomato

02/08/2021

Flavors with chicken roast.
A very easy receipe and a complete comfort food. Healthy and yet lip snacking.

Ingredients
1 teaspoon of ghee ('optional)
1 kilo chicken
5-6 dried Kashmiri chilli
5-6 peppercorns
2 bay leaves
1 mace
1 star anise
3-5 cloves lavang
2 inch stick of cinnamon
Some fennel seeds
1 masala cardomom
2 green cardomom
1 lime juice
Salt to taste.

Process
Marinate the chicken with lime juice and salt and keep for an hour
Next in a wok or a heavy bottom pan ('prefer non stick Kadhai)
Heat some ghee. And add all the whole spices
Roast them at medium heat until flavorful. You may skip the ghee if you wish to.
Once aromatic add the chicken and cover it with a lid.
If you are using non stick wok just cover with the glass lid. If you are using heavy bottom pan cover it with water over lid.
Stir occasionally let the chicken cook in its own broth.

Once the water dries check if it's cooked and it's ready to serve.