Tag Archives: tsp turmeric

Rogan Josh ( Hot Lamb Curry)

Rogan josh is an aromatic curry dish popular in India. Rogan meansclarified butter in Persian, while Josh means hot or passionate. Rogan Josh thus means meat cooked in clarified butter at intense heat. The lovely color of Rogan Josh comes from the Kashmiri dry red chilies used to prepare it. These chilies have ‘more bark than bite’! There are several versions of Rogan Josh and this one is tried and tested several times to great success.


  • 1 pound lamb cubed
  • ¼ cup yogurt
  • Pinch of asafetida
  • 1 bay leaves
  • 4-5 cloves
  • 3-4 cardamom pods
  • 1” cinnamon
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 2 tsp garam masala
  • 1 tsp Kashmiri red chili powder (available in Indian Grocery Store)
  • 1 medium-sized onions finely chopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 4 tbsp ghee or clarified butter (cooking oil can also be used)
  • Salt to taste
  • Chopped coriander leaves to garnish


    • Heat the oil in a large, preferably non-stick pan. When hot, put in asafetida, cinnamon stick, cardamom pods, bay leaves and whole cloves. Fry till they turn slightly darker in color.
    • Add lamb pieces; stir and cook uncovered, over high heat for about 5 minutes or until almost all the water released by the meat disappears and the meat browns very lightly. Keep the fried mutton pieces aside in a plate for later use.
    • Now put in the onions and fry till they turn golden. Put in the ginger garlic pastes and fry for a minute.
    • Then add powdered spices (coriander, cumin, turmeric, Kashmiri chili) and salt. Stir and fry for another minute.
    • Stir in the fried meat and juices. Now put in one tbsp of yogurt. Stir and fry for about one minute or until the yogurt is well blended. Add the remaining yogurt, a tbsp at a time, in the same way. Stir and fry for another 3-4 minutes.
    • Now add two cups of water. Cook covered on low heat, stirring occasionally, till the mutton is completely done and the oil surfaces.
    • Sprinkle the garam masala over the meat.
    • Garnish with coriander leaves and serve with plain boiled rice or roti.
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Posted by on February 3, 2012 in Mutton Recipes, Non Vegetarian


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Spiced Gram flour dumplings cooked in delicious gravy of gram flour and yogurt with lots of chopped cilantro.



For the Pakodis:

  • 1 cup bengal gram flour (besan)
  • 3-4 pods of garlic grated
  • ½ tsp red chili powder (optional)
  • 2 green chilies chopped finely
  • ½ tsp cumin seeds
  • Salt to taste
  • Pinch of soda bi carbonate
  • 1/2 cup of fresh finely chopped coriander
  • Cooking oil for deep frying


For the Kadhi:

  • 2 cups yougurt ( sour)
  • 3 cups water
  • 2 tbsp bengal gram flour (besan)
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • ½ tsp mutard seeds
  • ½ tsp cumin seeds
  • ½ tsp fenugreek seeds
  • 4-5 cloves of garlic chopped very fine
  • Salt to taste


For Tempering:

  • 4 tbsp ghee
  • Big pinch of asafetida
  • ½ tsp red chili powder
  • 2 dried whole red chilies



  • Mix the yogurt, water, 2 tbsp of bengal gram flour, turmeric powder, red chili powder and coriander powder and salt to taste. Whisk to ensure there are no lumps.
  • In a deep pan or wok heat 2 tbsp of oil. Add cumin, fenugreek and mustard seeds. When they stop spluttering, add garlic and fry a little.
  • Add the besan yogurt mixture slowly, stirring constantly, and bring it to a boil, cooking about 4-5 minutes.
  • Make sure you stir the yogurt mixture or it will curdle. Reduce wok heat if ingredients start to boil over.
  • Once liquid comes to a boil, reduce heat to medium, and simmer, stirring occasionally, until sauce is smooth and silky, for about 45-50 minutes.
  • Adjust thickness of sauce with the extra cup of boiled water (continuous simmering of Kadhi makes it thicker so go on adding boiled water if Kadhi becomes very thick).
  • While the Kadhi is getting cooked as above, mix all the Pakodi ingredients together to form a thick batter (as for fritters). Heat the oil for deep frying, on a medium flame.
  • Use a tablespoon (or your hand if you are more comfortable with that) to drop portions of batter into the hot oil. Fry till golden, drain, remove from the oil and add to the simmering Kadhi.
  • When Kadhi is ready turn off the heat. Add ¼ cup of chopped cilantro and take it out in a serving dish.
  • Adjust the tanginess of Kadhi by adding lemon juice if required.
  • Prepare ‘Tadka’: To temper Kadhi, heat ghee in a small pan, add asafetida, dry red chili and ½ tsp red chili powder; immediately pour this over Kadhi in dish before chili powder gets burned.
  • Serve with piping hot plain boiled rice.



Do you know?

The Gram flour or chickpea flour or besan is milled from hulled and roasted Kala Chana or Black Gram.

It has a slightly nutty flavor and earthy aroma. The high-protein content makes it ideal for the large vegetarian population in India.


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1 medium Baigan (eggplant)
1/2 cup Cooked green peas
1 Finely chopped onions
1 Finely chopped tomatoes
1 Finely chopped green chilli
1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing


Preparation of baigan ka bharta :
  • Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
  • Frequently turn the eggplant upside down, until fully roasted.
  • Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
  • Mash the flesh.
  • Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
  • Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
  • Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
  • Garnish the baigan bharta with green coriander leaves and serve hot.
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Posted by on January 17, 2012 in Vegetarian


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Dal Makhani



• 1 cup Whole Urad Daal
• 1 Onion (finely chopped)
• 3 Green chilies (finely chopped)
• 1 tbsp Red Kidney Beans
• A few Coriander Leaves (chopped)
• 4-5 flakes Garlic Paste
• 1 tsp Cumin Seeds
• 1/2 tsp Turmeric Powder
• 1 Tomato (finely chopped)
• 1/2 cup Stirred Curd
• 1/2 cup Fresh Stirred Cream
• 2 tbsp Butter
• 1 inch Ginger Piece (chopped)
• 1/2 tsp Coriander Powder
• 1/2 tsp Garam Masala
• Red Chili Powder to taste
• Salt to taste
How to make Dal Makhani:
Soak kidney beans overnight in water.
Put urad daal and kidney beans with water and a little salt in a pressure cooker and cook for about 25 minutes.
Mash the mixture and again cook for 15-20 minutes.
Add cream and curd to the daal.
Heat oil in a kadhai.
Saute cumin seeds and add garlic paste.
Fry the paste till light brown.
Add onions and saute till golden brown.
Add tomatoes, ginger, and green chilies.
Fry till tomatoes turn soft.
Now add turmeric powder, coriander powder, chili powder, and salt.
Fry for a few minutes.
Reduce the flame to medium. Add daal and stir.
Remove from the flame as soon as it begins to boil.
Add garam masala powder.
Garnish with chopped coriander leaves and add a dash of butter.
Serve with naan or hot rice.
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Posted by on January 16, 2012 in Vegetarian


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