Neha Mathur

Food and Travel. All the recipes up on the blog. Contact @ neha@whiskaffair.com

Kashmiri cuisine uses a lot of fennel and ginger in their recipes. Although Ginger has body warming properties, I am not sure why fennel is extensively used in the cuisine which caters to the harsh winter climate. Let me know if you know the answer. However, these Dum Aloo made in traditional Kashmiri style are delicious and makes for great accompaniment with paratha. Do try the recipe and let me know how you liked it. Ingredients 400 g Baby potatoes Oil for frying 4 tbsp Mustard oil 2 Kashmiri dry red chilli 3-4 Cloves 2 Black cardamom 2 Green cardamom 5-6 Black peppercorns 1 cup Onion Finely chopped 1 and 1/2 cup Yogurt 2 tsp Kashmiri red chilli powder 1/2 tsp Turmeric powder 1 tsp Dry ginger powder 1/2 tsp Garam masala powder 2 tsp Fennel powder 2 tsp All purpose flour Salt to taste Instructions Wash the baby potatoes and prick them with a tooth pick all around. Heat water in a pan. Add 1 tbsp salt in it. When it comes to a boil, add the potatoes and boil them till tender. Drain the water and peel the skin of the potatoes. Heat oil for frying in a pan. Deep fry the potatoes till golden brown. Remove them from oil and keep aside. Heat mustard oil in a heavy bottom pan. When it starts to fume, simmer the heat. Add Kashmiri dry red chilies, cloves, black cardamom, green cardamom and peppercorns and fry for a few seconds. Add onions and fry till golden brown. Whisk yogurt, Kashmiri red chilli powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder and all purpose flour in a bowl. Pour the yogurt mixture in the pan and keep whisking while pouring. Cook until the mixture comes to a boil. Add the potatoes, salt and 2 cups of water. Cover the pan with a tight fitting lid and simmer the heat to minimum. Cook for 10-12 minutes on low heat. Serve hot with naan or rice.
Guess what these leaves are? Also tell me your recipe to use these. #winterfood #indianfood #indianproduce
Want to try a super easy yet very very delicious dip recipe? Then this Mexican Corn Dip is perfect for you. Cheesy, warm and crunchy, this dip is ❤️❤️ Ingredients 2 Corn on the cob 1/4 cup Mayonnaise 1/4 cup Sour Cream 2 tbsp Pickled Jalapeno Chopped 1 tsp Green Chilli Chopped 1/4 cup Scallion Chopped 1/2 tsp Salt 1/2 tsp Garlic Powder 1/4 tsp Black Pepper Powder 50 g Cream Cheese 100 g Gouda Cheese Grated 2 tbsp Jalapeno Sliced 2 tbsp Cilantro Chopped Instructions Roast the corn on the cob until slightly charred from all the sides. Take out the kernels using a knife. Add all the ingredients except jalapeño and cilantro in a bowl and mix well. Transfer the mixture in an oven safe serving dish. Pre heat the oven to 180 degrees C. Bake the dip for 25-30 minutes until the cheese melts and the dip is slightly browned from the top. Garnish with jalapeño slices and cilantro. Serve warm with corn chips or nachos.
I had never tried Thai cuisine until we went to Malaysia. I fell in love with the flavours at first bite and there was no turning back. Now as much as I enjoy eating the cuisine at various restaurant, I have also learned to make some dishes at home and this sweet chilli sauce is one of it. Sweet Chili Sauce is an integral ingredient or accompaniment for making various Thai dishes. It can be used as a stir fry sauce or a dipping sauce and once you make it home, there is no going back to the store bough ones. Here is how to make homemade sticky sweet chili sauce recipe. There is much more information about this sauce on the blog, so do give it a read. Ingredients 1/2 cup Granulated Sugar 3-4 cloves Garlic Chopped 2 tsp Red Chilli Flakes 1 cup Water 1/4 cup Rice Vinegar 1/2 tsp Salt 1 tbsp Fish Sauce 1 tbsp Tomato Ketchup 1 and 1/2 tbsp Cornstarch Instructions Add sugar, garlic and red chili flakes, water, vinegar, salt, ketchup and fish sauce in a pan and bring it to boil. Mix cornflour with little water to make a lump free mixture and add it slowly in the pan. Cook for 3-4 minutes until sauce thickens a bit. Remove the pan from heat and let it cool. Transfer in a glass bottle and refrigerate for about a month. Use as and when required.
Another sunshine recipe from my collection is this Lemon Pound Cake. The classic pound cake given a refreshing lemony twist by adding lots of lemon juice and zest to it, this cake is perfect to serve with your evening tea or coffee and also doubles up as dessert if you wish. Now while baking this recipe, just keep one thing in mind. Baking is very different from cooking and eyeballing the ingredients is a big no no when it comes to Baking. Use standard measuring cups and spoons to measure out the ingredients and see how big a difference it makes in the end result. Agree? Ingredients 3 cups All Purpose Flour 1 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Salt 3/4 cup Milk 1/4 cup Lemon Juice 2 tsp Lemon Zest 1 cup Unsalted Butter 2 cups Granulated Sugar 5 Eggs 2 tsp Vanilla Extract For the glaze 1 and 1/2 cup Confectioner's Sugar 2 tbsp Lemon Juice 1 tsp Lemon Zest Instructions Pre heat the oven to 350 Degrees F (180 degrees C). Grease and dust a bundt cake pan. Mix all purpose flour, baking powder, baking soda and salt in a bowl and keep aside. Mix milk, lemon juice and lemon zest in another bowl and keep aside. In the bowl of your electric mixer, whisk butter and sugar until light and fluffy. ( Appox 5-6 minutes on medium high speed ). Add eggs, one at a time and mix well after each addition. Add vanilla extract and mix well. Add 1/2 of the flour mixture and mix until combined. Add the milk mixture and mix until combined. Add the remaining flour mixture and mix until combined. Pour the batter in the prepared pan. Bake for 55-60 minutes until a tooth pick comes out clean. Remove the pan from the oven and let it rest for 10 minutes. Remove the cake from the pan and let it cool on a wire rack. For the glaze Add the ingredients in a bowl and mix well. Add more sugar if the glaze is too runny. Pour the glaze over the cooled cake. Cut the cake into slices and serve.
There is nothing better than sipping on warm soups with a crusty bread on cold winter days. Snuggled in a blanket, looking at the winter sun through the window, throat slightly hurting from the recent flu, calm in the house, birds chirping in the background with Oreo running after them breaking the silence once in a while, this is how my #humpday looks like. And this Pumpkin Apple Soup is adding more hope to my already lovely day. What does your day look like today? Ingredients 2 tbsp Olive Oil 1 tsp Garlic Chopped 1/4 cup Onion Chopped 2 cups Yellow Pumpkin Peeled and cubed 1 cup Green Apple Peeled and cubed 2 cups Vegetable Stock Salt to taste 1/4 tsp Freshly Cracked Black Pepper Instructions Heat olive oil in a pan. Once the oil is hot, add garlic and onions and fry for 3-4 minutes. Add pumpkin and apple and fry for a minute. Add vegetable stock, salt and black pepper powder and bring the soup to a boil. Cover the pan and cook for 15-20 minutes. Remove the pan from heat and let the soup cool. Blend the soup in a blender until smooth. Transfer the soup again in the pan and bring to a boil. Pour the soup in serving bowls. Garnish with apple chips and a sprinkle of cinnamon powder or some fresh cream. Sprinkle pumpkin seeds on top.
I am down with flu since last few days and getting bored to death just lying on the bed. Dreaming of this tantalising Goan Prawn Curry which has the right blend of best flavours. Going to make it first thing when I get fit. Recipe is right here. Ingredients For Marinating the Prawns 500 g Prawns Cleaned 1/2 tsp Salt 1/2 tsp Turmeric Powder 1 tbsp Lemon Juice For the Ground Masala Paste 2 tbsp Coriander Seeds 2 tsp Cumin Seeds 1 cup Fresh Coconut Grated 8-10 Kashmiri Dry Red Chillies 5-6 cloves Garlic 1 tsp Whole peppercorns 1 tsp Cloves 1 inch Cinnamon For the Curry 3 tbsp Vegetable Oil 10-12 Curry Leaves Optional. Not used in authentic version. 2-3 Green Chillies Chopped 1/2 cup Onion Chopped 1/2 cup Tomato Chopped 2 tsp Tamarind Paste 1 cup Coconut Milk Salt to taste Instructions For marinating the prawns Clean the prawns and add the remaining ingredients for marination. Keep aside for 15 minutes. For the ground masala paste Add all the ingredients in a blender and blend to make a smooth paste. Add little water if required. For the curry Heat oil in a pan. Once the oil is hot, add the marinated prawns and cook for 2-3 minutes. Remove the prawns on a plate and keep aside. In the remaining oil, add curry leaves and green chilli and fry for a few seconds. Add onion and fry until they turn translucent. Add tomato and cook for 2-3 minutes. Now add the ground masala paste, 1/2 cup water and tamarind paste and cook for 5-6 minutes. Add coconut milk, 2 cups water and prawns and simmer for 2-3 minutes. Add salt to taste and mix well. Garnish with fresh coriander and serve hot with rice.
This young man was our rikshawala on one of the trips to the city from the hotel. He chatted non stop and kept telling us about the must eat places in Amritsar and where to shop for badi and papad. We offered him a glass of lassi when we our having our’s at the popular Gian Di Lassi and the shine in his eyes was quite noticeable. Travel makes us learn so many things. It brings us closer to the reality of the world we live in. It teaches us to be humble, be thankful, enjoy your life and respect other’s. Cheers to more travel in the coming year. Do you have any travel plans for 2019?
Kahwa is a Kashmiri tea flavoured with cinnamon, cardamom and saffron. It is a great drink to sip on cold winter days but can be had through out the year. Check out the blog post for a detailed information about Kahwa. For now, here is a quick recipe to make it at home. Ingredients 1 tsp Kashmiri Green Tea 3 cups Water 10-12 strands Saffron 1/2 inch stick Cinnamon 1 Clove 1 Cardamom Crushed 1/2 tsp Dried rose petals 2 tsp Almonds Silvered 1 tsp Honey Optional Instructions Heat water in a pan. Add saffron, cinnamon, cloves, dried rose petals and cardamom in water and let it simmer for 3-4 minutes. Switch off the heat and add green tea in the water. Let the tea steep for a minute. Strain the kahwa in 2 cups. Add almond slivers and a few strands of saffron. Add honey if required. Serve hot.
I am a mutton curry fan and keep making different recipes using the meat. This Aloo Gosht is an age old recipe which each family makes in their own way. Some fry the potatoes before adding them in the curry and some don’t. Some add tomatoes to the curry instead of yogurt and some make it dryish instead of a tari. Here is my family’s version of this recipe which we have been enjoying since years and never got tired of. Do try the recipe and share your feedback with me. More tips with pictorial step by step process is up on the blog. Ingredients 500 g Mutton Curry cut 4 tbsp Mustard oil 2 Black cardamom Crushed 2-3 Cloves Crushed 4-5 Black peppercorns Crushed 1 cup Onion Thinly sliced 2 Green chillies Slit into halves 1 tbsp Coriander powder 1 tsp Turmeric powder 2 tsp Kashmiri red chilli powder 1 tsp Garam masala powder Salt To taste 1/2 cup Yogurt 1 tsp All purpose flour 2-3 Potatoes Peeled and cut into large chunks Fresh coriander For garnishing Masala Paste (Grind the ingredients to make a paste) 1/4 cup Golden fried onions 1 inch piece Ginger 10-12 cloves Garlic 1/2 cup Tomatoes Chopped Instructions Heat oil in a pressure pan. Add potatoes and fry until they turn slightly brown. Remove the potatoes on a plate. Add black cardamom, cloves and black peppercorns in the oil and fry for a few seconds. Add sliced onion and green chilies and fry till translucent. Now add mutton and cook on high heat for 3-4 minutes. Add the masala paste and cook for 2-3 minutes. Add coriander powder, turmeric powder, Kashmiri red chilli powder, garam masala powder and salt and cook until oil starts to separate from sides of the pressure pan. Whisk the yogurt with all purpose flour and add it in the pan. Add a cup of hot water and potatoes. Cover the lid of the pan and cook until mutton is done. Garnish with fresh coriander. Serve hot with steamed rice or Phulke.
Keventers lovers have another reason to rejoice. @keventers have launched four delicious Sundae flavour and they are absolutely delicious. I tried them all and couldn't decide which one is my fav, they were all so luscious. So waste no time and head to your nearest outlets to enjoy these. Also tag a friend who is a Keventers fan. #LetsSundae #Chocolate #Oreo #Caramel #Sweet #Dessert #Icecream #Keventers
Matar ka nimona is a soupy curry made using fresh winter peas and spices. It is a very popular recipe in Uttar Pradesh and when the fresh tender peas starts to show up, it becomes a regular feature for winter lunches. Some people like to grind the peas into a paste but I personally like it coarse with some bits of peas coming in each bite. Do try this simple recipe this winter and enjoy it with rice or paratha. Step by step pics with more details are up on the blog. Ingredients 2 tbsp Ghee For frying 1 tsp Cumin 2 Tejpatta 1 cup Onion Chopped 1 tsp Ginger Grated 1 tsp Garlic Chopped 1 cup Tomatoes Chopped 2 tsp Green Chilli Chopped 2 cups Fresh green peas You can use frozen peas in case fresh ones are not available but the real taste comes from the fresh peas 1 cup Potato Peeled and Cut into pieces Salt To taste 1/2 tsp Garam masala powder Fresh Coriander For garnishing 1 tbsp Lemon Juice Instructions Heat 1 tsp ghee in a pan. Add peas and saute for a few seconds. Simmer the heat and cover and cook for 5-8 minutes until they are softened. Mash the peas roughly using a potato masher and keep aside. Heat the ghee for frying in a pan and deep fry the potatoes until golden brown and keep aside. Heat 2 tbsp ghee in a pan. Add cumin seeds and tejpatta and let the cumin seeds crackle for a few seconds. Add onion, ginger and garlic and fry for 3-4 minutes. Now add tomatoes and green chilli and cook for 3-4 minutes until tomatoes are mushy. Add mashed peas, fried potatoes along with 2 cups of water and cook for 3-4 minutes. Add salt and garam masala and cook for another 5-6 minutes. Now add more water if required and bring to a boil. Add lemon juice and garnish with fresh coriander. Serve hot with parathas or steamed rice. Recipe Notes Some people mash the peas to a smooth creamy mixture but I like to keep them slightly intact. You can do however you prefer.
I love to add capers in my salads and pasta. They give a nice zing to the dishes. But I was always buying the international brands available in supermarkets and never came across anything grown in India, until @ishkafarms Introduced me to their product. Grown in a small town in Tamil Nadu, these capers gives a tough competition to its international counterparts. These are organic, sustainably grown and the brand takes pride in being a part of the socio economic development of the village and its people. The capers come in small, medium and large size. Soaked in brine, coated in sea salt and also the caper berry in brine. The moringa powder has my heart too ❤️ #supportlocal #homegrown #madeinindia Shot on #pixel2xl #teampixel #teampixel2xl @madebygoogle #notsponsored
The first recipe I made using the fresh turmeric is this Haldi Ki Sabji. This dish is a Rajasthani specialty and in winters, when the fresh haldi is readily available, it’s definitely made for lunch to be served with crisp phulka. This sabji requires a good amount of ghee to cook, so don’t think that the mentioned amount is wrong :). I prefer to use a non stick kadai to cook this sabji as the haldi tend to stick a lot in normal kadai. Do make this dish and do not forget to tag @whiskaffair in your pics :) Ingredients 200 g Fresh turmeric 50 g Amba Haldi Optional 4 tbsp Ghee 2 Green Cardamom Crushed 3-4 Cloves Crushed 1 inch Cinnamon Crushed 1/2 tsp Cumin seeds 1/4 tsp Heeng 2-3 Green chillies Slit into halves 1 tsp Garlic Chopped 1/2 inch Ginger Grated 3/4 cup Sour Yogurt 1 tsp Red chilli powder 1 tsp Coriander powder 1/2 tsp Garam masala powder Salt To taste 1/2 cup Green Peas 2 tbsp Coriander leaves Chopped Instructions Wash the turmeric and amba haldi and peel them using a knife. Grate the turmeric and amba haldi using a medium grater. Heat ghee in a pan. Once the ghee is hot, add the cardamom, cloves and cinnamon. Add cumin seeds, hing, green chilli, garlic and ginger and fry for a few seconds. Add the grated haldi and amba haldi and fry for 10-15 minutes on low heat until turmeric is softened. Keep stirring continuously to avoid the sticking from bottom. Whisk yogurt with red chilli powder, coriander powder and garam masala powder and add it in the pan. Keep stirring continuously for 3-4 minutes until the sabzi starts to thicken. Add salt and green peas and cover and cook for another 3-4 minutes. Garnish with fresh coriander.
Looking for some out of the box spice mixes? Then try these mixes by @abhi_peppercorns. This pack had a Greek, Lebanese and Oriental mix and the bag in which these came had recipes written on it. So cool, right 😊 @roopali.mathur , thnx a bunch for this thoughtful gift :) Shot on #pixel2xl #teampixel #teampixel2xl @madebygoogle @googlepixel #spicemix #gifting #indiangifts #indiangift #foodgift #foodgifts #pune #punekar #notsponsored
Craving for a delicious Sarson ka Saag? Then look no further. My recipe makes the best saag ever :) Try it for yourself to believe what I am saying. Do not forget to check out the blog post. I have listed many handy tips to make the best Punjabi sarson ka saag. Meanwhile, here is the recipe for you all. Ingredients 200 g Mustard Greens/ Sarson 35 g Spinach/ Palak 35 g Radish Greens/ Mooli ke Patte 35 g Chenopodium/ Bathua 35 g Fenugreek Leaves/ Methi 1 cup Tomato Chopped 1 cup Onion Chopped 1/4 cup Radish Chopped 1 inch Ginger Chopped 8-10 cloves Garlic Chopped 2-3 Green Chilli Chopped 1 tsp Red Chilli Powder 1/4 tsp Hing Salt to taste 2 tbsp Corn Meal/ Makki ka Atta For tempering 2 tbsp Ghee 1/4 cup Onion Finely Chopped 3-4 cloves Garlic Smashed Instructions Clean all the leaves and wash them thoroughly. One good way to wash your green is to fill a large pot with water. Dip your greens in water. Let it stay for a minute. All the impurities will settle down. Gently take out the leaves without disturbing the water. Repeat the process 2-3 times. Chop the greens and add them in a pressure cooker. Add tomato, onion, ginger, garlic, radish, green chilli, salt and a cup of water. Pressure cook for one whistle on high heat. Remove the pressure cooker from heat and let it cool. Once cooled, blend the greens in a blender to make a coarse paste. ( I like my saag a little coarse. If you like it smooth, grind the greens till smooth ) Transfer the paste in the pressure cooker. Dissolve makke ka atta in little water and add it in the cooker. Add red chilli powder and hing and cook for 3-5 minutes. For tempering, heat ghee in a pan. Add onion and garlic and fry till golden brown. Pour the tadka over the saag. Serve hot with makke ki roti and white butter.
Fresh turmeric is in season and I got myself a batch to make haldi ki sabji. Apart from making sabji, pickle and milk, how else do you use this lovely ingredient?
Hing is one of my fav ingredient for Indian cooking and it makes or breaks a dish. Recently I have started to use @sspasafoetida and I am loving the strong aroma and taste it gives to my recipes. Do try this product, I am sure you will love it. Check out the dal tadka post on the blog to know more about this product. In the meanwhile, here is the recipe to make this amazing dhaba style smoky dal tadka in the comfort of your home :) Ingredients 1/2 cup Arhar Dal 1/2 cup Moong Dal Salt to taste 2 tbsp Oil 1/2 cup Onion Chopped 1 tsp Ginger Chopped 1 tsp Garlic Chopped 1 tsp Green Chilli Chopped 1/2 cup Tomato Chopped 1/2 tsp Turmeric Powder 1 tsp Red Chilli Powder 1 tbsp Lemon Juice For tempering 2 tbsp Ghee 1 tsp Cumin Seeds 1/4 tsp SSP Hing 2-3 Dry Red Chillies 2 tsp Garlic Chopped 2 tbsp Fresh Coriander Chopped Instructions Wash the dal and add it in a pressure cooker along with 3 cups of water and salt to taste. Pressure cook until dal is nicely cooked. Remove the pressure cooker from heat and let the pressure release. Mash the dal using the back of a ladle. Heat ghee in a pan. Once the ghee is hot, add onion and fry until slightly browned. Add ginger and garlic and fry for a minute. Add green chilli and tomato and cook for another 2-3 minutes. Now add turmeric powder and red chilli powder and the cooked dal. Adjust the amount of water and salt and bring the dal to a boil. Simmer the heat and let the dal cook for 4-5 minutes. Add lemon juice and mix well. For tempering, heat ghee in a pan. Once the ghee is hot, add cumin seeds and heeng. Let them crackle for a few seconds. Add Dry red chillies and garlic and fry until garlic turns brown. Pour the tempering over the dal. Garnish with fresh coriander. Serve hot.
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