Anda Tarkari (Dry Egg Curry)

I pull out my hairs in frustration deciding what to cook so when I can’t plan then I do the “easy way out” as my maleficent half would put it. 😁Here’s a quick and easy recipe for curried eggs.

Ingredients

6 Eggs (boiled and peeled)
 
1 400g Can Tomato (roughly finger mashed) 

2 Medium Sized Onions (sliced legthwise)

1/4 Tspn Turmeric

1/4 Tspn Garam Masala

6-10 Curry Leaves

1-2 Green Chillies

1Tspn Cumin/Jeera Seeds

3 Small Garlic Cloves (crushed)

1 Inch Piece Ginger (peeled and crushed) 

Salt To Taste

Oil For Cooking And Frying

Method

• Heat oil in a pan and add Cumin seeds to it. Allow it to sizzle and brown lightly.

• Next add onions, curry leaves, ginger and garlic.

• Allow onions to brown lightly then add the dry spices turmeric and garam masala and give it a quick stir. To ensure spices dont burn please turn heat to it’s lowest settings.

• Next add the finger crushed tomatoes into the pan and simmer until you see the oil float up.

• While the sauce is being cooked heat a frying pan and shallow fry the dried and peeled eggs until its light brown. Cut in halves and set it aside.

• Once the sauce is ready add a little water and eggs into the pan so you get some gravy in it and cook for further 5 minutes.

• Finally garnish with finely chopped coriander leaves.

This dish is best served with Roti/Chapati and/or rice.

Murgh Makhani (Butter Chicken)

Reposting an old updated recipe favourite. 

Ladies and gentlemen please welcome the mother of all fowls…(drumroll!) the ever so popular Butter Chicken!! This is “the” recipe everyone who I know personally have been plotting and scheming to kidnap me for. Bribes have been attempted as well at numerous times😄. Well finally the big secrets out. 
My butter chicken does take a wee bit extra time to cook but let me tell you its well worth the effort. Definitely not for the figure conscious though. I usually cook this when I’m expecting guests at home so I can fatten them up so good that they forget when their next invite is due hehe just kidding! 😉 I, on the other hand have been watching my figure for a very long time now….watching…and watching..as it grows!!

Ingredients

1kg Chicken Thigh Fillets

1 Large Onion (chopped)

3 Tbspn Ghee (clarified butter or unsalted butter)

300ml Thickened Cream

4 Cloves Of Garlic (crushed)

1 Inch Piece Of Ginger (crushed)

2 x 500ml Canned Roma Tomatoes (coarsely crushed with fingers)

4 Tbspn Tandoori Paste (I have used Sharwoods brand available at Woolies)

2 Tbspn Dried Methi Leaves (Fenugreek leaves available at Indian grocers)

2 Tbspn Honey

2 Tbspn Yoghurt

1/4 Tspn Lemon Juice

Salt To Taste

Ghee/Butter or Oil for cooking.

Method

  • Cut the chicken into bite size pieces and marinate it overnight with the tandoori paste, yoghurt, garlic, ginger and lemon juices.
  • In a food processor add the chopped onions and canned tomatoes to make a puree.
  • Heat ghee or butter in a pan and add the tomato onion puree. Simmer the paste on low heat settings until you see the oil separate and float up to the top which usually takes up a good 20-30mins. If you find the raw smell of onion hasn’t gone then add a little bit of water and cook further.
  • Once the tomato onion paste is ready add the chicken and the rest of the gravy into the pot and allow it to cook for 20 mins or so. Add Salt to taste.
  • When the chicken is done add cream and finger crushed fenugreek leaves with the honey (adjust the sweetness to your preference) and give it a good stir.
  • Cook further 5mins and serve with fragrant basmati rice or naan.

This dish is best served with rice/naan.

butter chicken

 

Tinned Machri Tarkari (Canned Fish Curry)

It’s been a while since I posted a non-veg recipe so today it’s fish on the menu. Anyways welcome to my post dedicated to my work. Another day another bakwaas (nonsense). Would you believe this took me over a month to write (yep! I type with my stylus at a snails pace) and a post which is full of emoticons today. Some of you might miss seeing the emoticons depending on the source you’re using to read this. In that case – tough luck you miss out lol 😜. Words come to life with expressions and I’m in the mood to be emoticon-pressive. Lets get on with it shall we?

I have a typical 9-5 government job although currently I work part-time. You know I actually look forward to going to work. It’s not like I’m doing something related to fun or of interest but it brings in the dough. I look forward to sitting my derriere on my ergo chair (with a special hidden hole cutout..you would think its a commode🚽kum chair hehehe😁). I enjoy looking into a massive monitor 💻 (I compose my posts at home on my ipad/iphone) using a special ergo keyboard carved out for a bodybuilders upper torso (just picture Salman Khans and you will know what I mean😉).

Now it’s not like I’m being deprived of these luxuries at home but when you’re running (in my case hobbling) after a little one there’s no time to peruse these items at leisure. I turn upto work like I’m on a holiday (I’m so asking for trouble if anyone at work reads this😳). All I’m left to do now is dress the part in a brightly coloured hawaian dress, a tropical flower🌺tucked into my hair and donning a pair of thongs. I love to listen to my bollywood dhoom dhadaka music on my ipod🎧whilst my fingers touch away on the keyboard. It (music) gives me an adrelanin rush…like seriously guys!!!

When work accommodated my workstation to suit my physical health needs I felt special. I mean let’s face it..it’s hard to accept that you are a special needs person especially when you think you’re delusionally slim, fit and fine and still 20 from inside lol..who am I kidding! There’s plenty much more happening inside me but that’s for me to know and you to find out.

I happen to work with some great characters two of whom inspire me to write crazy. I didn’t want to name them so as to protect their identities (why give them free royalty eh) then I felt the truth should be revealed to the world although I don’t know if my job will be safe after this…that’s another story. I will find out when I turn upto work next week.😳

My colleagues Sandra and Warren have the craziest sense of humour. They’re always bagging each other or other innocent victims like me. 😉The wonderful thing about us Australians is that we have the ability to laugh at ourselves. Most of us have instilled in us great witty wicked sense of humours. I love to join in with the fun when I can but I’ve been told I’m the instigator…who me???? 😇 Excuse me!!! innocent till proven guilty thank you very much😏..case dismissed!!

Let me start with perpetrater no.1 Warren (I’m of course the innocent victim here😟) who we have on many occassions teased (rather bullied) for not being with the times due to the fact that he has an old fashioned cell phone. We kept pushing him to upgrade to a smartphone. One day he surprised us and told us he finally got himself a new phone. We all jumped up and gathered around his desk to check it out and there he was with a hi-tech smartphone which he proudly demonstrated to us. It had awesome ring tones, music, song player and what not. I turned green with envy. My iphone appeared pale in comparision to his gadget. We all bowed🙇down before Warren who came out the winner with his sons wonderful toy📱phone. I vowed I will get my daughter the same one. We now love and respect Warrens “smartphone” which sits on his desk as a prized possession and we will never tease/bully him ever again.

Breaking news!!! Chain se sona hai toh jaag jao! (Hinglish translation – if you want to sleep peacefully then wake up!) these culprits are still out there on the loose. A very handsome and hot bounced cheque reward for you for turning them in.

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On your left is Sandra half asleep..she was caught off guard when I snapped her photo at a meeting. On your right is Warren daydreaming finding lots of excuses for a lot of things which cannot be mentioned in here. Circled – is it a ghost? (I sense many of you will be tempted to zoom in for a closer look like I would lol) I think it’s the victims reflection…it’s me!!!

Moving along to perpetrator no. 2 Sandra. Recently I found out that she has a major pet peeve – she absolutely hates whistling especially those long ladidah 😙🎶types so to annoy her I tried to perfect my whistling skills but with no luck. Half way through my attempt I thought surely there must be an easier way. Being the net savvy geek that I am I brainstormed and finally (click💡) an idea struck in my evil brain muhahaha! 👹

One fine dandy morning Sandra literally drags herself into work and just as she sits her grumpy😠self down at her desk she hears whistling. I could just see her turning red😡with rage. I sit back and watch with immense pleasure to see her suffering (just so you know I’m really not a meanie but their traits sometimes rub off on me hehehe😬). She tries desperately to find the source and evil eye the culprit for being an annoyance but with no luck. She then turned around and eyed me suspiciously so I decided before she sues me for harassment it’s best to own up. I gave her the Tom & Jerry🐭🔫🐱flashback narrative and told her how in the end I found an app that does the whistling for me. OMG! the look on her face was just priceless!!!! 😊

Luckily they only have to tolerate me for two days a week. On a serious note though I’m glad I work with colleagues like Sandra and Warren who make work a little bit of fun the days I am there. Thank you guys! Please don’t stop harassing me. 😘

Getting onto todays recipe which is a popular canned fish the all Fiji famous brand 777 Mackerel. We love this fish with a passion (at least here in Australia we do). We scour the Indian grocers for this particular brand. It is absolutely yummy and trust me we Fijians are fussy when it comes to our “tin machris” or canned fish. Ask any Fijian they will tell you “buy 777 tin machri ek dum zulum re!”(It’s the best) “arre don’t buy anything else sab bekaar (rest not good)”. So here it is Fiji’s favourite tin machri recipe. This one’s for my niece Nandini who drools 😋at the very sight of this canned fish at the Indian grocers in the US and wishes she could just pounce on it. My advice to her – buy that Machri and get that outdoor Chulha (stove) happening. Happy cooking and a happy wedding anniversary to you.😘

Ingredients
1 425g Can 777 Brand Mackerel With Tomato Sauce
1 Onion
2-3 Garlic Cloves
1 Inch Piece Ginger
2-3 Methi/Fenugreek Seeds
A Ver Tiny Pinch Of Jerra/Cumin Seeds
A Very Tiny Pinch Of Sarso/Mustard Seeds
5-6 Curry Leaves
1/4 Tspn Haldi/Tumeric
2-3 Fresh Chillies
1 Level Tspn Garam Masala
2-3 Tbspn oil
Salt To Taste

Method
• Clean the Mackerel by breaking gently and deboning. As per my mum’s instructions I scrape out the scaly bits as well as the brown bits between the edges. Apparently it gets rid of the “bisain” or the off fishy fish taste (whatever that means I just follow mum). Be gentle enough not to mash it up when cleaning.
• Slice onion lengthwise
• Crush garlic and ginger
• Heat oil in a pan and add sarso, jeera and methi and lightly brown for a second or two.
• Now add onions along with ginger, garlic, chillies and curry leaves.
• Saute your onions until translucent and the raw smell of garlic and ginger has gone. Turn the heat low then add the dry spices haldi and garam masala and add 2 tbspn of warm water and fry for couple of seconds until the oil separates and floats up.
• Now add the Mackerel and simmer on low heat setting for 10-15 minutes. Be careful when stirring to keep the pieces from being mashed up.
• Finally garnish with dhaniya/coriander and a squeeze or two of lemon juice.

Tip – If you end up with 777 Mackerel without tomato sauce but in oil cook in a similar way but just add two finely chopped fresh tomatoes after the onions are done. Cook until tomatoes are soft and mushy then add all other ingredients and just follow the same process. In a rush once I bought the Mackerel in oil instead and thought “how the hell am I going to cook this now”. I was hesitant to eat the one with no tomato sauce flavour (its just what you get used to eating) but it actually ended up quite delicious with the addition of fresh tomatoes.

This dish is best served with Roti/Chapati.

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Corned Mutton Curry (Gravy Version)

Hi everyone I have a dash and run post today before my op tomorrow so I wont blabber much (maybe just a little). I had a few requests for the tari/surwa (gravy) version of my corned mutton curry so here it is, enjoy!😊

Aww! ok just a short story then..I cant resist. Last week we had a fire drill at work and we all had to evacuate our building and assemble at a designated spot. My manager and my manager’s manager (I just had to say it the Desi way hehe) we were all gathered waiting around with a few other colleagues to hear instructions from the fire warden to head back to our building. I happened to notice a few ladies walk right past through us to go upstairs into a building. Few ladies were also coming down the stairs looking flushed and glowy.

Curiousity got the best of me and I had to find out where they were heading. I looked up and read the sign. We were standing right in front of a beauty parlour so aptly named “BrazillianBeauty”. Trust me to speak my thought out aloud and say “well, guess we all know who is coming down after a Brazillian“. Of course I was’nt embarassed then (because this is just me I come up and say totally ridiculous things at times) but I must have embarassed everyone else standing there. It clicked to me a few minutes later what I had said and only then I wished the ground would split open and swallow me up😳. Lesson learned – keep my thoughts to myself (I can only try so no promises😉).

Ingredients
4 Medium Sized Potatoes
1 326g Canned Corned Mutton (I have used Salisbury brand)
1/2 Onion
3-6 Curry Leaves
2-4 Garlic Cloves
1 Inch Piece Ginger
1/2 Tspn Tumeric Powder
1 Tspn Garam Masala
1 Tspn Kashmiri Chilli Powder (optional)
Pinch Of Mustard, Cumin And Fenugreek Seeds
Salt To Taste
2 Tbspn Oil

Method
• Wash, peel and cut potatoes into med-small cubes.
• Crush ginger and garlic.
• Heat oil in a pan and add mustard, cumin and fenugreek seeds. Allow it to splatter and brown lightly.
• Add onions, garlic and ginger and fry till brown.
• Now add tumeric, garam masala chilli powder, curry leaves and stir for a second or two before throwing in the potatoes.
• Cook the potatoes in medium flame until done and then add the corned mutton and cook further 5 mins.
• Finally garnish with coriander/cilantro.

This dish is best served with rice.

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Lamb And Aloo Tarkari (Lamb And Potato Curry)

Firstly thanks to Foodstories (http://foodstoriesblog.com) and A Storybook World (http://astorybookworld.blogspot.com.au) for honoring me with the Illuminating Blogger and Creative Blogger Awards. It feels great to be appreciated by other awesome bloggers. For more info check out my awards page. I’m on cyber clouds right now.

Ok jobs done..onto my non-food related ramblings now. You might have noticed a sudden change in my writing. Would you believe if I told you I was actually feeling shy when I first started blogging. I woke up one day and decided that’s it I’ll just be the real crazy me after all it’s my blog and my writing should reflect my thoughts even if it’s nonsensical right? Well OK within certain limits of course.

Now you tell me who gets shy in the cyberworld? I did, we Indian women just cannot shake that off no matter how hard we try. Majority of the time we are in lala land and believe we are bollywood heroine Aishwariya (I could just be speaking for myself here sigh!). Suddenly something could trigger our shyness and within seconds eyelashes start fluttering rapidly. Our cheeks turn redder than a tomato even for those gorgeous beauties with delicious chocolate complexions. God forbid if you may get us angry then we take on the avatar of the bandit queen. If we happen to hear music even from a distance our feet start tapping and we start gyrating our hips in chiffon sarees (thoughts only) we have to sus out the situation first before we break into an item number. 😉

If you think we women could go this far imagine how far the guys would go. They well and truly believe they have Hrithik Roshans killer looks with not just six but eight packs (oh that paunch). They have spiked gelled up hair (could just be smothered in Brylcream or dripping in Dabur Amla Oil). They spray deodorant on from head to toe faking it’s Gucci (with the added aroma of curry and incense emanating from their pores.. it’s spice shop on feet!!). They can even perform stunts that makes spiderman look like a cockroach. They dance with arms flung out, legs spread, knees slightly bent and eyebrows raised sporting a metrosexual pout (aka Shah Rukh) you just gotta love them Desiboyz.

Aww alright onto the food now bah! Now I will save myself all the trouble of getting into the history of the lamb and potatoes…for that you have google! Todays recipe Lamb and potato curry is an old friend Mary’s favourite. She’s probably the only one who loved my Lamb curry so passionately. Honestly speaking I got very jealous the day she almost (I repeat almost) perfected cooking it just like I did. I knew I was going to miss her wanting me to cook and feed her and say “eat..look at how skinny you are..just a little bit more..eat!!” 😀 Anyway this ones for her..for those “Mary had a lamb” curry sessions.

Ingredients
1kg Lamb Forequarter Chops (BBQ chops are better as they are thinner cuts)
1 Large Potato Cut Into Bite Sized Chunks
1 Onion Sliced
1 Medium Sized Tomato
2-3 Garlic Cloves
1 Inch Piece Ginger
1 Cinnamon Stick
3-4 Cloves
3-4 Cardamom Pods (or a pinch of just the seeds)
10 Curry Leaves
1/2 Tspn Turmeric Powder
1 Tspn Garam Masala
2-3 Tbspn Oil
Pinch Of Fenugreek, Mustard And Cumin Seeds
Salt To Taste

Method
• Wash and cut lamb into bite size pieces.
• Crush ginger and garlic.
• Slice onion thinly and dice tomatoes in large pieces.
• Heat oil in a pan and add fenugreek, mustard and cumin seeds. As it starts to splatter add cinnamon, cloves and cardamom. Stir for a second or two and add onions.
• Once onions turn translucent add garlic, ginger, chillies and curry leaves and let it brown on medium heat setting. Throw in turmeric and garam masala and give it a quick stir adding lamb soon after that.
• Cook the curry slightly wet/dry on low heat setting. If you find its getting too dry and lamb is still not ready (taste test required) then add a quarter cup of water to cook a little longer.
• Once the water dries and you see some oil float up add potatoes with enough water (as per your preference for gravy) into the lamb curry. Continue to cook on low heat setting.
• After a few minutes check potatoes to see if it’s half cooked using a spoon to break it. If it is then throw in the tomatoes and continue cooking until potatoes are fully done.
• Finish it off with Coriander as garnish and a squeeze or two of lemon juice.

This dish is best served with rice or roti.

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