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Tag: Gluten-free

  • Handvo

    Handvo is a savoury cake from Gujarat made with a fermented batter of rice and mixed lentils, folded with grated bottle gourd and baked until the outside turns into a crunchy, sesame-studded crust. Traditionally it was cooked in a special handva cooker, an aluminium pot with a central chimney that sat over a sand base, but a heavy pan on the stove or an ordinary oven works well.

    The inside is soft, moist and slightly tangy from fermentation, flecked with vegetables, while the top and bottom are dark golden and crisp. A little sugar balances the sourness, and the tempering of mustard, sesame and curry leaves poured into the pan becomes part of the crust. Edges darken almost to brown, and that is how it should look.

    Handvo is eaten for breakfast, tea or a light dinner, cut into wedges and served with green chutney and tea. Leftovers are excellent the next day, toasted on a tawa, which makes it a sensible weekend dish to cook in a large quantity. Vegetables can be changed with the season: grated cabbage, corn or methi all work well alongside the lauki.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegetarian
    CourseSnack
    Prep time25 minutes
    Cook time40 minutes
    Total time65 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice / toor dal / bottle gourd / sesame seeds

    Ingredients

    For the batter

    • 1 cup rice
    • 1/4 cup toor dal
    • 2 tbsp chana dal
    • 2 tbsp urad dal
    • 2 tbsp moong dal
    • 1/2 cup sour curd
    • 1 cup grated bottle gourd (lauki), lightly squeezed
    • 1/4 cup grated carrot
    • 2 tbsp chopped coriander
    • 1 tbsp ginger-green chilli paste
    • 1/2 tsp turmeric
    • 1/2 tsp red chilli powder
    • 1 tsp sugar
    • 1 1/4 tsp salt
    • 1/2 tsp baking soda or 1 tsp Eno

    For the tempering

    • 3 tbsp oil
    • 1 tsp mustard seeds
    • 1 tbsp white sesame seeds
    • 1/2 tsp ajwain
    • A pinch of asafoetida
    • 10 curry leaves
    • 1 dried red chilli

    Method

    1. Wash the rice and dals and soak for 5-6 hours. Drain and grind with the curd and minimal water to a coarse, thick batter. Cover and ferment overnight in a warm place.
    2. Mix the bottle gourd, carrot, coriander, ginger-chilli paste, turmeric, chilli powder, sugar and salt into the fermented batter. It should be thick and drop off the spoon in clumps.
    3. Just before cooking, sprinkle the soda over the batter, add 1 tbsp water on it and fold in well.
    4. Heat the oil in a heavy 8-9 inch non-stick or cast iron pan on medium. Add mustard seeds, and when they pop add sesame, ajwain, asafoetida, curry leaves and red chilli. Let the sesame turn light gold, about 30 seconds.
    5. Pour the batter over the tempering and spread it evenly about 1 inch thick. Cover and cook on low heat for 15-18 minutes, until the top looks set and the bottom is deep golden and crisp.
    6. Slide the handvo onto a plate, flip it back into the pan and cook the other side, uncovered, on low for 10-12 minutes until crisp. A skewer should come out clean.
    7. Rest for 5 minutes, then cut into wedges. Oven method: pour batter into a greased tin, top with tempering and bake at 180 C for 40-45 minutes.

    Tips

    • Squeeze only some water out of the lauki; the rest keeps the inside moist.
    • The low flame is essential. On high the crust burns before the thick centre cooks.
    • Ready-made handvo flour from Gujarati stores can replace the soaked grains; mix with curd and ferment 6-8 hours.

    Serve with

    Green coriander chutney and a cup of masala chai.

  • Sev Tameta nu Shaak

    Sev tameta nu shaak is a dhaba and home favourite from Kathiawad and Saurashtra, a region where fresh green vegetables were once scarce in the dry months. Tomatoes and the crunchy besan sev that every Gujarati kitchen keeps in a tin were combined into a curry that could be cooked in fifteen minutes. Highway dhabas around Rajkot serve it in large bowls with bajra rotla.

    The base is a thick, tangy tomato gravy with garlic, red chilli and a touch of jaggery that rounds off the acidity. The sev goes in at the very last moment, so part of it stays crunchy while the rest softens and thickens the gravy. Thick ratlami or gathiya sev holds up better than fine nylon sev.

    It is eaten with rotli, thepla or bajra rotla, often with raw onion, buttermilk and a green chilli on the side. Because it relies on pantry items, it is a frequent weeknight dish when the vegetable basket is low. Restaurants in Gujarat often finish it with a spoon of butter and a sprinkle of extra sev on top for crunch.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegan
    CourseMain course
    Prep time10 minutes
    Cook time15 minutes
    Total time25 minutes
    Serves3
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientstomato / besan sev / garlic / jaggery

    Ingredients

    • 4 large ripe tomatoes (about 400 g), chopped
    • 1 cup thick sev (ratlami or gathiya sev)
    • 2 tbsp groundnut oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 6 garlic cloves, crushed
    • 1 tsp grated ginger
    • 1 green chilli, chopped
    • 1/4 tsp turmeric
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1 tsp coriander-cumin powder
    • 1 tbsp grated jaggery
    • 3/4 tsp salt
    • 1/2 cup water
    • 2 tbsp chopped coriander

    Method

    1. Heat the oil in a kadhai on medium. Add mustard seeds and let them crackle, then cumin and asafoetida.
    2. Add garlic, ginger and green chilli and saute for 1 minute until the garlic smells cooked and turns pale gold.
    3. Add the tomatoes with turmeric and salt. Cover and cook on medium for 5-6 minutes until they collapse completely.
    4. Mash the tomatoes with the back of the spoon. Add chilli powder, coriander-cumin powder and jaggery and cook uncovered for 2-3 minutes until oil starts to separate at the edges.
    5. Pour in the water, bring to a boil and simmer for 2 minutes. The gravy should be fairly loose, since the sev will absorb a lot.
    6. Turn off the heat. Just before serving, stir in the sev and coriander and serve within a minute or two.

    Tips

    • Add the sev at the table if you are not eating immediately; it turns mushy within ten minutes.
    • Use fully ripe, deep red tomatoes. With pale tomatoes add a spoon more jaggery and a little tomato puree.
    • Groundnut oil gives the authentic Kathiawadi flavour.

    Serve with

    Bajra rotla or rotli, chaas, sliced onion and green chillies.

  • Shrikhand

    Shrikhand is the strained-yogurt dessert of Maharashtra and Gujarat, made by hanging curd until it becomes chakka, a dense, cream-cheese-like mass, then beating it with sugar and flavourings. It is the centrepiece of Gudi Padwa lunches in Maharashtra and appears at weddings and festivals across both states. Amrakhand, with mango pulp, is the summer variation.

    The texture is smooth, thick and spoonable, cool on the tongue and gently tangy beneath the sweetness. Saffron gives a pale gold colour, cardamom and a little nutmeg add warmth, and chopped pistachios or charoli bring crunch. Good shrikhand is never grainy; passing it through a sieve after sweetening is what gives that silky finish.

    Shrikhand-puri is the classic pairing, with the hot, puffed puris used to scoop up the cold dessert. It is also served as a side in the festive thali next to batata bhaji and masale bhaat. Made at home it keeps well chilled for four days. Elaichi, kesar and mango versions are also sold in tubs across Maharashtra.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegetarian
    CourseDessert
    Prep time20 minutes
    Cook time0 minutes
    Total time20 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscurd / sugar / saffron / cardamom

    Ingredients

    • 1 kg fresh full-fat curd (yields about 450 g chakka)
    • 3/4 to 1 cup powdered sugar, to taste
    • A generous pinch of saffron soaked in 2 tbsp warm milk
    • 1/2 tsp cardamom powder
    • A small pinch of grated nutmeg
    • 1 tbsp chopped pistachios
    • 1 tbsp charoli (chironji) or sliced almonds

    Method

    1. Line a large sieve with a clean muslin cloth and set it over a bowl. Pour in the curd, gather the corners and tie into a bundle.
    2. Hang the bundle from a tap or place the sieve with a weight on top in the refrigerator for 8-10 hours, or overnight, until the curd is thick and no longer drips. It should hold its shape like soft paneer.
    3. Scrape the chakka into a bowl. Add the powdered sugar and mix with a spatula until the sugar dissolves completely; the mixture will loosen at first.
    4. Push the mixture through a fine sieve or a puran yantra with the back of a spoon. This step removes any lumps and makes it silky.
    5. Stir in the saffron milk, cardamom and nutmeg. Taste and add a little more sugar if needed.
    6. Fold in half the nuts, transfer to a serving bowl and top with the remaining nuts. Chill for at least 2 hours before serving.

    Tips

    • Hang the curd in the fridge, not on the counter, or it will turn too sour in warm weather.
    • Use powdered sugar rather than granulated so it dissolves without leaving grains.
    • Keep the drained whey; it is excellent for kneading chapati dough or in kadhi.

    Serve with

    Hot puris and batata bhaji, as part of a Gudi Padwa thali.

  • Mirchi Vada

    Mirchi vada is Jodhpur's other famous fried snack, sold alongside pyaaz kachori at stalls across the old city. Large, thick-walled green chillies, locally called bhavnagri or simply vada mirchi, are slit, stuffed with spiced potato, coated in gram flour batter and fried. The chillies are fleshy and fairly mild, so the heat is a warm background rather than a punch.

    Vendors fry them twice: once to cook the chilli and set the batter, and again just before serving so the crust is shatteringly crisp. The potato filling is sharp with amchur and fennel, which balances the green, slightly bitter flavour of the pepper. Each bite gives crunch, then soft chilli, then the tangy mash.

    They are best eaten hot, during the monsoon, with a cup of strong chai. In Jodhpur the vada is often sliced and stuffed into a pav or served with a sweet tamarind chutney and a sprinkle of chaat masala. Two make a filling snack. Leftovers can be revived in a hot oven for five minutes, though nothing beats one straight from the kadhai.

    At a glance

    RegionRajasthan
    CuisineRajasthani
    DietVegan
    CourseStreet food
    Prep time25 minutes
    Cook time30 minutes
    Total time55 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientslarge green chillies / potato / besan / amchur

    Ingredients

    For the chillies and filling

    • 8 large, thick bhavnagri chillies
    • 3 medium potatoes (about 350 g), boiled and mashed
    • 1 tsp fennel seeds, crushed
    • 1 tsp coriander seeds, crushed
    • 1/2 tsp red chilli powder
    • 1 tsp amchur
    • 1/2 tsp garam masala
    • 1 tsp salt
    • 2 tbsp chopped coriander
    • 1 tbsp oil

    For the batter

    • 1 cup (100 g) besan
    • 1 tbsp rice flour
    • 1/4 tsp turmeric
    • 1/2 tsp ajwain
    • A pinch of baking soda
    • 1/2 tsp salt
    • About 1/2 cup water

    To fry and finish

    • Oil for deep frying
    • Chaat masala to sprinkle

    Method

    1. Wash and dry the chillies. Make a lengthwise slit in each, leaving the stem and tip intact, and scrape out the seeds with a small spoon.
    2. Heat 1 tbsp oil on medium, add the crushed fennel and coriander for 20 seconds, then add the mashed potato, powdered spices and salt. Mix for 2 minutes and stir in coriander. Cool.
    3. Pack each chilli firmly with filling so it bulges slightly and the slit closes over it.
    4. Whisk besan, rice flour, turmeric, ajwain, soda and salt with water into a thick batter that coats the back of a spoon heavily. Beat for 2 minutes to aerate.
    5. Heat oil to medium-hot, around 170 C. Hold a chilli by the stem, dip it in the batter to coat fully, and lower it into the oil.
    6. Fry 3-4 at a time for 4-5 minutes, turning, until the batter is set and pale gold. Drain and rest for at least 10 minutes.
    7. To serve, heat the oil to hot, about 185 C, and fry the vadas again for 1-2 minutes until deep golden and crisp. Drain and sprinkle chaat masala.

    Tips

    • Choose straight, fat chillies with thick walls; thin chillies blister and split in the oil.
    • The double fry is what keeps the crust crisp for longer. The first fry can be done an hour ahead.
    • If your chillies are hot, soak them in salted water for 15 minutes after deseeding to tame them.

    Serve with

    Sweet tamarind chutney, green chutney and hot masala chai.

  • Khatta Dhokla

    Khatta dhokla is the original dhokla of Gujarat, older and plainer than the yellow besan khaman that outsiders usually picture. It is made from rice and a little urad or chana dal, ground coarse with sour curd and left to ferment overnight. The name means sour dhokla, and that gentle tang from fermentation is the whole point.

    The texture is soft, slightly grainy and moist, closer to a thick idli than to a sponge cake. The pieces are pale white, dusted with crushed black pepper or red chilli on top before steaming, and finished with oil tempered with mustard and sesame seeds. There is no sugar syrup poured over, which keeps the flavour savoury and clean.

    Gujarati homes make it for breakfast, as a tea-time snack, or as part of a Sunday farsan spread. It is often eaten with a drizzle of raw groundnut oil and a spoon of garlic chutney, a combination common in Kathiawad. Leftover pieces are tossed in a pan with tadka the next day.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegetarian
    CourseSnack
    Prep time20 minutes
    Cook time25 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice / urad dal / curd / ginger

    Ingredients

    For the batter

    • 1 cup rice (regular or idli rice)
    • 1/4 cup urad dal
    • 2 tbsp chana dal
    • 1/2 cup sour curd
    • About 1/2 cup water
    • 1 tbsp ginger-green chilli paste
    • 1 tsp salt
    • 1 tbsp oil
    • 1/2 tsp Eno fruit salt or 1/4 tsp baking soda

    For topping and tadka

    • 1/2 tsp crushed black pepper
    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 1 tsp white sesame seeds
    • A pinch of asafoetida
    • 8-10 curry leaves
    • 2 tbsp chopped coriander

    Method

    1. Wash the rice and dals together and soak in plenty of water for 5-6 hours.
    2. Drain and grind with the sour curd and just enough water to a slightly coarse, thick batter, like fine semolina. Transfer to a large bowl, cover and ferment in a warm place for 8-10 hours, until bubbly and pleasantly sour.
    3. Set up a steamer with 2 inches of water on high heat. Grease a 7-8 inch thali or cake tin with oil.
    4. Stir the ginger-chilli paste, salt and 1 tbsp oil into the batter. Just before steaming, add Eno with a splash of water on top of it and fold gently in one direction until the batter turns frothy.
    5. Pour into the greased thali to about 1/2 inch deep. Sprinkle crushed pepper over the surface.
    6. Steam on high for 12-15 minutes until a knife inserted in the centre comes out clean. Rest for 5 minutes, then cut into squares or diamonds.
    7. Heat 2 tbsp oil, add mustard seeds and let them pop, then add sesame, asafoetida and curry leaves. Pour evenly over the dhokla and garnish with coriander.

    Tips

    • In winter, ferment in an oven with just the light on, or add the salt before fermenting to speed it up.
    • Do not add Eno until the steamer is boiling; it loses its lift within a couple of minutes.
    • The batter should be thicker than idli batter; thin batter gives flat, dense dhokla.

    Serve with

    Garlic-red chilli chutney or green chutney, with raw groundnut oil drizzled on top.

  • Khaman

    Khaman is the bright yellow, sponge-soft gram flour cake that most people outside Gujarat call dhokla. In Ahmedabad and Surat the distinction is clear: dhokla is fermented rice batter, khaman is besan raised with citric acid and soda. Farsan shops sell it by weight every morning, along with nylon khaman, an even lighter version.

    Good khaman is airy and moist, with an open crumb that drinks up the tempering. That final pour of water, sugar, lemon and tempered mustard seeds is what makes it sweet, sour and juicy rather than dry. It should spring back when pressed and leave the plate slightly wet. Lemon and sugar should both be clearly present.

    It is eaten at breakfast, packed in tiffins and served to guests at any hour, usually with a sweet-hot green chutney and fried green chillies. Because it takes so little time, it is a common answer when visitors arrive unannounced in a Gujarati home. Leftover pieces stay soft for a day if kept covered at room temperature, and they are often packed for school lunch boxes.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegan
    CourseSnack
    Prep time10 minutes
    Cook time25 minutes
    Total time35 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsbesan / lemon / sugar / mustard seeds

    Ingredients

    For the batter

    • 1 1/2 cups (150 g) fine besan
    • 1 tbsp semolina (optional, for structure)
    • 1 tbsp sugar
    • 1 tsp citric acid or 2 tbsp lemon juice
    • 1 tsp ginger-green chilli paste
    • 3/4 tsp salt
    • 1/4 tsp turmeric
    • 1 tbsp oil
    • About 3/4 cup water
    • 1 1/2 tsp Eno fruit salt

    For the tempering

    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 1 tsp sesame seeds
    • A pinch of asafoetida
    • 3 green chillies, slit
    • 10 curry leaves
    • 1/2 cup water
    • 2 tbsp sugar
    • 1 tbsp lemon juice
    • 2 tbsp grated fresh coconut and chopped coriander

    Method

    1. Put 2 inches of water in a steamer or large pan with a stand and bring it to a rolling boil on high heat. Grease an 8-inch tin.
    2. Sift the besan into a bowl. Add semolina, sugar, citric acid, ginger-chilli paste, salt, turmeric and oil. Whisk in water gradually to a smooth batter that flows like pancake batter, then whisk for 2 minutes more.
    3. Add Eno, pour 1 tsp water over it and whisk briskly in one direction for 10 seconds. The batter will double and turn pale. Pour immediately into the tin.
    4. Steam covered on high for 15-18 minutes without opening the lid for the first 12. A skewer in the centre should come out clean.
    5. Rest the khaman for 5 minutes, then run a knife round the edge and cut into squares while still in the tin.
    6. For the tempering, heat oil, crackle mustard seeds, add sesame, asafoetida, chillies and curry leaves for 20 seconds. Carefully add the water and sugar and boil for 1 minute until the sugar dissolves. Turn off and add lemon juice.
    7. Spoon the hot tempering evenly over the warm khaman so it soaks in. Garnish with coconut and coriander.

    Tips

    • Old besan or a batter left standing after adding Eno gives dense khaman. Work quickly once the Eno goes in.
    • If the top turns reddish, there is too much soda for the acid; add a little more lemon next time.
    • Pour the tempering while the khaman is still warm so it absorbs fully.

    Serve with

    Green chutney, fried salted green chillies and a cup of tea.

  • Khandvi

    Khandvi, also called patuli or suralichi vadi in Maharashtra, is the most delicate of Gujarati farsan. Gram flour and sour buttermilk are cooked together into a glossy paste, spread paper-thin on a counter or the back of a thali, cut into strips and rolled. Done well, the rolls are soft enough to collapse on the tongue.

    The flavour is mild and tangy from the buttermilk, with a little ginger and green chilli, and the tempering of mustard seeds, sesame and curry leaves adds crunch and aroma. Coconut and coriander on top bring freshness. It is never heavy, which is why it appears at weddings and festive meals alongside richer sweets.

    Khandvi has a reputation for being tricky, and the difficulty lies in judging when the batter is cooked. Undercooked, it will not set; overcooked, it turns lumpy and refuses to spread. The plate test in step five takes the guesswork away. Once you have the knack, a whole batch takes under half an hour from bowl to plate.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegetarian
    CourseSnack
    Prep time10 minutes
    Cook time20 minutes
    Total time30 minutes
    Serves4
    Spice levelMild
    DifficultyHard
    Gluten-freeYes
    Key ingredientsbesan / buttermilk / sesame seeds / coconut

    Ingredients

    For the batter

    • 1/2 cup (50 g) besan
    • 1/2 cup sour curd whisked with 1 cup water (1 1/2 cups buttermilk)
    • 1 tsp ginger-green chilli paste
    • 1/4 tsp turmeric
    • 1/2 tsp salt
    • A pinch of asafoetida

    For the tempering

    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 1 tsp white sesame seeds
    • 8 curry leaves
    • 1 green chilli, finely chopped
    • 2 tbsp grated fresh coconut
    • 2 tbsp chopped coriander

    Method

    1. Lightly grease the back of two large steel thalis or a clean kitchen counter, and keep a spatula ready.
    2. Whisk the besan, buttermilk, ginger-chilli paste, turmeric, salt and asafoetida in a heavy non-stick pan until completely smooth with no lumps.
    3. Place the pan on medium-low heat and stir continuously with a whisk. After 4-5 minutes it will start thickening; switch to a spatula and keep stirring, scraping the sides.
    4. Continue for another 6-8 minutes. The mixture will turn thick, glossy and leave the sides of the pan as one mass.
    5. Test: spread a spoonful thinly on a greased plate and wait 30 seconds. If it peels and rolls cleanly, it is ready. If it sticks, cook 1-2 minutes more and test again.
    6. Working fast while hot, pour a portion onto the greased surface and spread it thin and even with the spatula in long strokes. Repeat with the rest.
    7. Let it set for 5 minutes. Cut into strips 2 inches wide and roll each strip tightly from one end. Arrange on a plate seam side down.
    8. Heat oil, crackle mustard seeds, add sesame, curry leaves and chilli for 20 seconds. Pour over the rolls and garnish with coconut and coriander.

    Tips

    • Use a 1:3 ratio of besan to buttermilk by volume; this is the proportion that sets reliably.
    • Spreading must be done the moment it comes off the heat. As it cools it thickens and tears.
    • Pressure-cooker method: cook the batter in a bowl for 3 whistles, then whisk smooth and spread.

    Serve with

    Eaten as is, or with a thin green chutney as part of a farsan plate.

  • Keema Matar

    Keema matar is a much-loved home dish in Uttar Pradesh, especially in Lucknow, Kanpur and Aligarh, where Awadhi and Mughlai traditions shaped everyday Muslim and non-Muslim kitchens alike. It is the dish for a quick Sunday dinner, a tiffin with parathas, or stuffing into a pav, and winter peas make it especially good.

    Minced mutton is browned in ghee or oil with onions, then cooked down with ginger, garlic, tomatoes and a mix of whole and ground spices until the masala clings to the meat. Green peas add sweetness and colour. The finished dish is semi-dry, rich and aromatic, with a hint of kasuri methi or fresh mint.

    At a glance

    RegionUttar Pradesh
    CuisineAwadhi
    DietNon-vegetarian
    CourseMain course
    Prep time15 minutes
    Cook time45 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsmutton mince / green peas / onion / tomato

    Ingredients

    • 500 g mutton keema, washed and drained
    • 1 cup green peas (fresh or frozen)
    • 3 tbsp ghee or oil
    • 1 bay leaf
    • 4 cloves
    • 3 green cardamoms
    • 1 inch cinnamon
    • 1 tsp cumin seeds
    • 2 large onions, finely chopped
    • 1 1/2 tbsp ginger-garlic paste
    • 2 green chillies, chopped
    • 2 tomatoes, finely chopped
    • 1/2 tsp turmeric powder
    • 1 1/2 tsp Kashmiri red chilli powder
    • 2 tsp coriander powder
    • 1 tsp cumin powder
    • 3 tbsp curd, whisked
    • 1 tsp garam masala
    • 1 tsp kasuri methi
    • 1 cup hot water
    • Salt to taste
    • 2 tbsp chopped coriander and mint

    Method

    1. Heat the ghee in a heavy kadhai on medium heat. Add bay leaf, cloves, cardamom, cinnamon and cumin and let them sizzle for 20 seconds.
    2. Add the onions and fry for 8-10 minutes until golden brown.
    3. Add ginger-garlic paste and green chillies and fry for 2 minutes until the raw smell goes.
    4. Add the keema and raise the heat to high. Cook for 8-10 minutes, breaking up lumps with the spatula, until the meat loses its pink colour and the moisture dries up.
    5. Add tomatoes, turmeric, chilli, coriander and cumin powders and salt. Cook on medium heat for 6-8 minutes until the tomatoes break down and oil appears at the edges.
    6. Stir in the curd and cook for 2 minutes, then add 1 cup hot water. Cover and simmer on low heat for 15 minutes (or pressure cook for 2 whistles).
    7. Add the peas and cook uncovered for 5-8 minutes until they are tender and the keema is semi-dry.
    8. Finish with garam masala, crushed kasuri methi, coriander and mint.

    Tips

    • Ask the butcher for keema from the shoulder with a little fat; very lean mince turns dry and grainy.
    • Browning the keema well on high heat before adding tomatoes gives a deeper, meatier flavour.
    • Add frozen peas only in the last 3-4 minutes so they stay bright green.

    Serve with

    Hot parathas, tandoori roti or pav, with onion rings and lemon.

  • Paneer Tikka

    Paneer tikka grew out of the tandoor culture of Punjab, as vegetarian diners wanted something to match chicken tikka. Today it is the default starter at Indian weddings, restaurants and house parties, served on sizzling platters or straight off skewers, and home cooks make it in ovens, air fryers and on gas-flame grills.

    The marinade is thick hung curd with ginger-garlic, Kashmiri chilli, roasted besan, ajwain, kasuri methi and a little mustard oil, which gives that dhaba-style pungency. The besan helps the marinade cling and form a light crust. Paneer cubes stay soft and juicy inside while the edges char, and onion and capsicum add sweetness and crunch.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseSnack
    Prep time20 minutes
    Cook time20 minutes
    Total time40 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspaneer / hung curd / capsicum / onion

    Ingredients

    For the tikka

    • 400 g paneer, cut into 3 cm cubes
    • 1 large capsicum, cut into 3 cm squares
    • 1 large onion, quartered and layers separated
    • 1 tomato, deseeded and cut into squares (optional)

    For the marinade

    • 3/4 cup hung curd (thick yogurt drained for 2 hours)
    • 2 tbsp besan (gram flour), dry-roasted until fragrant
    • 1 tbsp ginger-garlic paste
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1/2 tsp turmeric powder
    • 1 tsp coriander powder
    • 1/2 tsp cumin powder
    • 1/2 tsp garam masala
    • 1/2 tsp ajwain
    • 1 tsp kasuri methi, crushed
    • 1 tsp chaat masala
    • 1 tbsp lemon juice
    • 2 tbsp mustard oil
    • 1 tsp salt

    To finish

    • 1 tbsp melted butter
    • Chaat masala and lemon wedges

    Method

    1. Roast the besan in a dry pan on low heat for 2-3 minutes until it smells nutty. Let it cool.
    2. Heat the mustard oil until it just smokes, then let it cool slightly. Whisk it into the hung curd with the besan and all the remaining marinade ingredients to a thick, smooth paste.
    3. Gently fold in the paneer, capsicum, onion and tomato so everything is coated without breaking the paneer. Marinate for at least 30 minutes, or up to 4 hours in the fridge.
    4. Thread the paneer and vegetables alternately onto skewers (soak wooden ones in water for 20 minutes first).
    5. Preheat the oven grill to 230 C. Place the skewers on a rack over a tray lined with foil.
    6. Grill for 8-10 minutes, then turn, brush with melted butter, and grill another 6-8 minutes until the edges are charred in spots. Alternatively, cook on a hot greased tawa or grill pan, turning every 2 minutes.
    7. Sprinkle chaat masala and squeeze lemon over the tikkas and serve hot.

    Tips

    • Watery curd makes the marinade slide off – always use well-drained hung curd.
    • Soak store-bought paneer in hot water for 10 minutes before marinating to soften it.
    • For a smoky dhungar flavour, place a hot coal in a small bowl in the marinated paneer tray, drizzle ghee on it and cover for 2 minutes.

    Serve with

    Mint-coriander chutney, sliced onion rings and lemon wedges.

  • Masala Chai

    Masala chai as India drinks it today is a twentieth-century habit. The British-run Indian Tea Association promoted tea in the early 1900s, and vendors at railway stations made it their own by boiling cheap CTC leaves with milk, sugar and spices. Now it is poured from kettles at every street corner, office and household, often several times a day.

    Good masala chai is strong, sweet and creamy, with spice that warms rather than overwhelms. Ginger gives heat, cardamom fragrance, and cloves, cinnamon and black pepper depth. The key is boiling the tea and milk together and letting the pot rise a couple of times, which tea-stall vendors do by instinct.

    At a glance

    RegionPan-Indian
    CuisineIndian
    DietVegetarian
    CourseBeverage
    Prep time5 minutes
    Cook time8 minutes
    Total time13 minutes
    Serves2
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientstea leaves / milk / ginger / cardamom

    Ingredients

    • 1 cup water
    • 1 cup full-fat milk
    • 2 tsp strong CTC tea leaves
    • 2-3 tsp sugar, to taste
    • 1 inch fresh ginger, crushed
    • 3 green cardamoms, crushed
    • 2 cloves
    • 1/2 inch cinnamon stick
    • 2 black peppercorns, crushed (optional)
    • 4-5 tulsi leaves (optional)

    Method

    1. Crush the cardamom, cloves, cinnamon and pepper coarsely in a mortar. Crush the ginger separately.
    2. Bring the water to a boil in a saucepan on medium-high heat. Add the crushed spices and ginger and boil for 2 minutes until the water turns pale golden and fragrant.
    3. Add the tea leaves and boil for 1 minute until the liquid turns deep reddish-brown.
    4. Pour in the milk and add the sugar and tulsi. Bring to a boil.
    5. When the chai rises to the top of the pan, lower the heat and let it settle, then raise the heat again. Repeat 2-3 times over 3-4 minutes, until the colour turns a rich tan and the chai thickens slightly.
    6. Strain into cups and serve immediately.

    Tips

    • Add ginger before the milk; boiling raw ginger in milk can make it curdle.
    • Make a batch of chai masala powder (cardamom, cloves, cinnamon, pepper, dry ginger) and use 1/4 tsp per two cups for convenience.
    • For 'kadak' chai, use an extra teaspoon of tea and boil longer after adding the milk.

    Serve with

    Parle-G or Marie biscuits, samosas, pakoras or bun maska.