Kolhapuri Veggies Curry

Kolhapuri Veggies Curry

This is actually one of my most festive dishes. Every time I make it, it is always devoured by everyone. I do omit three things when I follow this recipe. Watermelon seeds, hing, and kasuri methi. You can also omit whatever you like to better suit your taste and or availability of ingredients. This recipe involves an extensive amount of ingredients but it isn’t hard to prepare. And in the end, you will have something quite awesome.

 

INGREDIENTS

  • Cumin Seeds-1 sp
  • Cloves- 6 to 8
  • Black Cardamom- 4
  • Bay Leaf
  • Curry Leaves
  • Onion Paste- 1 Cup
  • Salt
  • Garlic- 1Tbs
  • Ginger- 1 Tbs
  • Green Chillies
  • Spices
  • Hing (asafoetida)- 1/4 tsp
  • Turmeric- 1/2 tsp
  • Red Chili Powder- 2 Tbs
  • Garam masala powder- 1 tsp
  • Cumin Powder- 1 tsp
  • Coriander Powder- 1 tsp
  • Tomato Paste- 2 large tomatoes
  • Green Peas- 1/4 cup
  • Paste of Watermelon Seeds- 2 Tbs
  • Paste of Cashew nuts- 2 Tbs
  • Cauliflower- 8 florets
  • Capsicum- 1 whole
  • Paneer- 1/4 cup
  • French Beans- 8 strings
  • Carrots
  • Kasuri Methi- 1/2 tsp
  • Tadka of Red Chillies- 5 whole
  • Corriander Leaves
  • Oil for cooking
  • Ghee- 2 Tbs

 

DIRECTIONS

  1. Pour oil into a hot pan. Add all the whole spices, cumin, black cardamom and bay leaves. Sautee everything for a little bit.
  2. Add onions and wait for the onions to turn to a nice golden brown. Add garlic, ginger and green chilies.
  3. Add all the spices. Hing, turmeric, red chili powder, garam masala powder, cumin powder, coriander powder, tomato paste, with some water to make a gravy.
  4. Add green peas with the paste of cashew nut and watermelon seeds. Slow cook it on low heat for 15 minutes.
  5. Make sure you boil the vegetables separately so they are cooked. Also Fry the Paneer separately on all sides.
  6. Add all the vegetable and Paneer to the gravy. Bring it to a boil and simmer it for 20  minutes.
  7. Fry the red chilies in a separate pan with Ghee. Add it to the mixture, and sprinkle Kasuri Methi over the top.
  8. Garnish it with coriander leaves and you are done!

https://www.youtube.com/watch?v=aLTSD5jVNU4

 

Raw Drumsticks

Raw Drumsticks

Marinated Drumsticks

Marinated Drumsticks

Frying Drumsticks

Frying Drumsticks

Chicken fry from my mom's recipe

Chicken fry from my mom’s recipe 

There are a few things that I  know from just watching and being around my mom while she cooked. I never really tried to learn cooking from her. But when it came time to do it on my own. I relied on my memory for things that she would make and the rest sort of just happened. This is one of those recipes that I can do with my eyes closed. Her famous Asian inspired chicken fry. She only ever makes this with drumsticks and thighs but you can use whatever you want. You can adjust all these ingredients to your taste. My mom doesn’t have an exact measurement for all the ingredients. But just to give you an idea this is more or less what is required to make it.

P.S. I love you Ammu! Thank you for being you.

INGREDIENTS

  • Chicken Drumsticks – 12 pieces
  • Flour  – 2 cups
  • Eggs – 2
  • Soy Sauce – 1 cup
  • Onions (Finely Chopped) – 2 cups
  • Green Chillies – 1 Tbs
  • Corn Starch – 1 Tbs
  • Salt – 1 Tbs
  • Vinegar – 1 Tbs
  • Ginger Paste – 1 tsp
  • Ground White Pepper – ½ tsp
  • Oil for deep frying

DIRECTIONS

  1. Make sure you wash the Chicken first and let it dry. Prick holes in it with a fork.
  2. Mix all the ingredients together in a huge bowl except for the oil.
  3. For best results, it is suggested to keep this mixture in a fridge overnight. The flavor develops increasingly if you let it marinate for a longer time. If you are in a hurry then you can marinate it for an hour and that should also be good enough.
  4. Take it out and fry it well in oil under medium-high heat. Make sure to thoroughly cook it well on all sides. 2-3 minutes on each side before turning it.
  5. Serve it while it’s hot.