Andhra paneer curry.

Andhra chicken curry is very famous all over India and it is one of my favorite so i thought to make the same gravy with world's favorite vegetarian curry ingredient i.e. paneer. The same spices added in the curry only the main ingredient is replaced with paneer and it tastes excellent .So try it and taste it and don't forget to share your experience.


Preparation time: 10 minutes
Cooking time : 30 to 35 minutes
Serves - 3 to 4

Ingredients:
paneer- 200 grams cut into small cubes
Peanut - 3 tbsp
dry coconut flakes - 2 tbsp
sesame seeds - 2 tbsp
poppy seeds(khus khus) - 1/2 tbsp
dry red chili - 5 to 6
2 medium sized onions chopped
tamarind paste - 2 tbsp
oil - 2 tbsp
red chili powder - 1 tsp
turmeric powder - 1/4 tsp
indian curry powder - 2 tsp
chopped tomato - 2 medium sized
ginger garlic paste - 1/2 tbsp
salt to taste
kalonji - 1/2 tsp
curry leaves - 10 to 12
water as required

Method of Preparations:
1.Dry roast peanut , coconut , poppy seeds , sesame seeds , dry red chili.
2.Let it cool and grind it to a smooth masala powder.

3.Heat oil in a pan , add curry leaves ,kalonji and fry for 10 seconds.
4.Add chopped onion and fry for 4 minutes.
5.Add turmeric powder , ginger garlic paste and cook till the raw smell goes.
6.Add chopped tomatoes and fry till it softens.
7.Add red chili powder , indian curry powder , salt to taste and mix well.
8.Add grinded masala powder and mix well , cook for 2 minutes.
9.Add small cubed paneer , mix well and cook for 2 minutes.
10.Add coconut milk , mix well and well and cook for 5 minutes,if the gravy is very thick you can add extra water for making the gravy thinner .
11.Serve hot with biryani , plain rice or paranthas.

7:29 PM | Labels: , , , , | 0 Comments  

Sweet corn cutlet.





















Preparation time: 1 hour
Cooking time : 20 minutes
Makes - 11 ctlets

Ingredients:
Boiled potato : 2 big sized
peeled sweet corn: 1 1/2 cups
1 big onion - finely chopped
ginger garlic paste : 1 tsp
green chili chopped - 1 tsp
green coriander chopped - 1 tbsp
chaat masala - 1 tbsp
red chili powder - 1 tsp
roasted jeera powder - 1 tsp
bread crumbs - 3/4 cups
salt to taste
oil 1 tbsp + 4tbsp for shallow frying cutlets


Method of preparations :
1.Heat oil in a pan and fry onions for 2 minute.Keep it aside.
2.Peel potatoes and grate it and peel sweet corn.
3.Mix all the ingredients except oil and form a dough like mixture.
4.Take lemon sized balls and shape it as cutlets.
5.Heat oil for shallow frying in a frying pan and fry the cutlets for 5 minutes from both the sides.
6.Serve hot as starter or as breakfast with bread with tomato sauce.

5:49 AM | Labels: , , , | 0 Comments  

Anjeer burfi - figs burfi - festive sweets.

Anjeer burfi is one of the indian sweets having less calories and quite healthy too as anjeer has lots of health benefits.This recipe I took from one of the hindi monthly magazine with some changes and twists. From childhood i was living with some myths that preparing sweets is one of the toughest work but with increasing ages i understood that mithai making is not difficult, only we have to do hard work for getting the best sweets.

Preparation Time: 30 minutes
Cooking time : 20 minutes
Makes 16 to 20 burfis
Ingredients:
Khoya - 200 grams
anjeer - 1 1/2 cups
Ghee - 2tbsp
Roasted dry fruits powdered -2 tbsp (chopped)
chopped pista- 1 tbsp
sugar - 150 grams
cardamom powder- 1 tsp 

Method of Preparations:
1.Soak anjeer in 1 1/2 cups hot water for 30 minutes.
2.Grind anjeer into a smooth paste without adding water.
3.Heat ghee in a frying pan ,add anjeer and fry for 5 minutes.
4.Add sugar , mix well and cook for 4 minutes.
5.Add khoya and fry for more 5 minutes.
6.Add dry fruits powder and cardamom powder and fry for 2 minutes.
7.Take a burfi tray , place butter paper in it .Spread the anjeer mixture in it.
6.Garnish with dry fruits and cut into burfi slices.



5:11 AM | Labels: , , , , , | 0 Comments  

Dahi vada aloo dum .

Dahi vada aloo dum is a mouth watering dish serves as breakfast in odisha.It is the most preferable breakfast recipe by almost all the odiya people.The tangy as well as chili taste makes it loved by all.It is quiet time taking to prepare but the taste is so tempting that we can make it to satisfy our taste buds .So lets make it .

Preparation time : 5 to 6 hours
cooking time : 1 hour
Serves - 6 to 7

Ingredients:
For dahi vada
split urad dal - 100 grams
curd - 200 grams
chopped onion - 1 tbsp
roasted jeera powder - 2 tsp
red chili powder - 1 tsp
salt - 2 tsp
black salt - 1 tsp
chopped coriander - 1 tbsp   
fine sev - 2 tbsp
oil for frying vadas

For aloo dum
boiled potato - 4 medium sized
tomato puree - 1/2 cup
chopped onion - 3 tbsp
ginger garlic paste - 1 tbsp
red chili powder - 2 tsp
turmeric powder - 1 tsp
indian curry powder - 2 tsp
fennel seeds - 1 tsp
water - 2 cups
salt to taste
oil - 2 tbsp

Method of preparations:
Dahi vada.
1.Soak urad dal for 4 to 5 hours .
2.Grind soaked urad dal into a smooth paste.
3.Whisk urad dal paste for 2 minutes.
4.Heat oil in a kadhai for frying vadas.
5.In medium heat fry vadas for 5 to 6 minutes .repeat for all vadas.
6.In a bowl mix 2 tsp salt with 3-4 cups cold water .keep aside.
7.Dip fried vadas in salted water for 10 minutes.
8.In another bowl take 100 grams curd ,salt 1 tsp and add 1 cup cold water and mix well.
9.Remove vadas from salted water by straining extra water .
10.Dip vadas in curd water and keep it like this for 30 minutes.
Method of preparations:
for aloo dum
1.Heat oil in a pan ,add fennel seeds , and fry for 1 minute.
2.Add chopped onions and fry till golden brown.
3.Add ginger garlic paste and fry till raw smell disappears.
4.Add turmeric powder ,red chili powder , curry powder , and fry for 1 minute.
5.Add tomato puree , salt to taste and cook for 3 to 4 minutes more .
6.Cut potato into small cubes.Add potato and water and cook till the gravy thickens.

How to serve dahi vada aloo dum?     
1.In a serving bowl, place 3-4 dahi vadas.
2.add 1/2 cup aloo dum over it.
3.Add 2 tbsp curd, chopped onions , chopped coriander .
4.Sprinkle red chili powder , roasted jeera powder and black salt .
5.Sprinkle fine sev over it and serve as breakfast.

4:01 AM | Labels: , , , , | 0 Comments  

Healthy and yummy peanut chaat.

Preparation time : 10 minutes
cooking time : 10 minutes
Serves : 2

Ingredients:
peanut - 1 cup
green chutney - 1 tbsp
tamarind chutney - 1 tbsp
lemon juice - 1 tbsp
black salt - 1 tsp
green chili - 1 tsp finely chopped
fine sev - 2 tbsp
ganthia - 2 tbsp
chopped coriander - 1 tbsp
chaat masala - 1 tsp
water 1 1/2 cup for boiling peanut

Method of Preparations:
1.Boil peanut with 1 1/2 water for 10 minutes in medium flame.
2.Strain the extra water ,keep peanut aside.
3.Mix all the ingredients finely and serve as evening snacks.



3:23 AM | Labels: , , , | 1 Comments  

Kadhai Prawn.

Preparation time: 20 minutes
Cooking time: 25 minutes.  
Serves: 5


Ingredients:
Prawn- 500 grams
Capsicum - 1 medium(cut into small cubes)
Onion -3 medium(two cut into cubes and one chopped finely)
tomato puree - 1/2 cup
ginger garlic paste - 1 tbsp
red chili powder - 2 tsp
turmeric powder - 2 tsp
oil - 3 tbsp
3 tbsp kadhai masala
(for kadhai masala roast 6-7 red chilies with 2 tbsp coriander till it turns golden brown.Cool it and grind it coarsely in a dry grinder)
pinch of garam masala
Salt to taste
 
1.Remove head of prawns , wash it properly ,marinate prawn with 1 tsp turmeric powder and 1tsp salt for 10 minutes.
2.Heat 1 tbsp oil in a pan , add marinated prawn and fry for 5 to 10 minutes.
3.Remove prawn from pan,heat 2 tbsp oil in the same pan, add green chili ,onions and fry till golden brown.
4.Add ginger garlic paste and fry till the raw aroma goes.
5.Add kadhai masala, fried prawn ,red chili powder , turmeric powder and cook for 15 minutes in low flame or till the oil separates from masala.
6.Add tomato puree and fry for more 10 minutes.
7.Add salt to taste .Add  capsicum and onion cubes .Cook for another 5 minutes by adding little water.
8.Add garam masala ,green coriander leaves and mix well .
9.Kadhai prawn is ready to serve.Serve hot with plain rice , naan or Indian bread of your choice.
 

5:57 AM | Labels: , , , , , | 0 Comments  

Aloo gobi stir fry - aloo kobi bhaja.

My mom used to cook this side dish for roti in winter season as those days cauliflower were available in more quantity in winter and the veggie is fresh and seasonal and it becomes tasty.It is the favorite dish my father munch can anytime even 24 hours a day.I remember my childhood days when my father comes home late at night and used to cook it even in mid night and satisfy his taste buds with lots of this cauliflower fry with out the conscience of my mom as my mom used to get angry very often for this behavior of my dad .We three sisters used to laugh a lot when they both will fight for these silly matters..
:-)
Preparation method : 10 minutes
Cooking time : 25 minutes
Serves - 4

Ingredients:
Cauliflower - 1/2 kg size flower
Potato - 2 big sized
Turmeric powder - 1/2 tsp
red chili powder - 1 tsp
indian curry powder - 1 tsp
salt to taste
oil - 1 tbsp
mustard seeds for tempering.

Method of preparations:
1.Cut cauliflower and potato into small size pieces.
2.Heat oil in a pan , add mustard seeds to temper.
3.Add gobi and aloo pieces , red chili powder , turmeric powder , salt to taste and indian curry powder and mix well.
4.Cover the lid and let the gobi and aloo cook for 10 minutes in low flame.
5.Remove the lid and increase the flame to medium and let the aloo and gobi get crispy.
7.Serve hot with plain paratha .


5:43 AM | Labels: , , , , , | 0 Comments  

Onion tomato red chutney.

South indian breakfast is never complete with some special chutneys and red chutney is one of famous one among it.It is the easiest chutney which can be made in no time and very very tasty.When tomato and onion taste mingles with each other the flavor comes out perfectly .So here goes the recipe of this famous chutney.


Preparation time : 5 minutes
Cooking time : 10 minutes
serves for 20 idlis

Ingredients:
Tomato - 4 big sized
onion - 2 big sized
curry leaves - 20 to 30
mustard seeds - 2 tsp
oil - 2 tbsp
kashmiri red chili powder - 2 tsp
salt to taste
water - 1/4 cup

Method of Preparations:
1.Roughly cut tomato and onions.
2.Grind tomato and onion into a smooth paste.
3.Heat oil in a pan , add mustard seeds to splutter , curry leaves .
4.Add onion tomato paste , red chili powder and salt to taste and cook for 10 minutes by adding 1/4 cup water.\
5.Remove from heat , let it cool .Serve with idli or dosa.


5:23 AM | Labels: , , | 0 Comments  

Sesame prawn toast.

Breakfast seems never complete without toast when it is prawn toast , every one in your home will love to have it.Sesame has its own flavor when it is added to seafood the taste doubles.So here comes the recipe.

Preparation time : 1 hour
Cooking time : 15 minutes
Serves : 2

Ingredients:
100 grams (shelled and washed properly)
ginger garlic paste - 1 tsp
soya sauce - 1 tsp
corn flour - 1 tsp
bread 3 slices
sesame seeds - 2 tbsp(lightly roasted)
black pepper powder - 1/2 tsp
egg - 1
salt to taste

Method of Preparation
1.Dice the prawn fine.
2.In a glass bowl break egg and mix all the ingredients with it except bread.
3.Slice breads into triangles.
4.Spread spoonful of mixture on to each bread slices evenly.
5.Place the bread slices on to the wire grill cum barbeque tray.
6.Set the oven function to toast.
7.Toast at 200 deg C for 10 minutes or till golden brown.
8.Serve hot with chili sauce.




6:48 PM | Labels: , , , , | 0 Comments  

Corn pepper Fry.


Preparation time : 10 minutes
cooking time : 5 minutes
Serves - 2

Ingredients:
1 1/2 cup corn coblets
1 tbsp olive oil'
1/2 tsp roasted jeera powder
1 tsp black pepper powder
1 red pepper cut into strips
1 green pepper cut into strips
lemon juice - 1 tbsp
salt to taste

Method of Preparations:
1.Heat olive oil in a frying pan and stir fry the corn for 2 minutes.
2.Add bell peppers and the mentioned spices and continue to cook on low fire for 2-3 minutes more .
3.Stir gently and serve as starter.

6:38 PM | Labels: , , , | 0 Comments  

Mushroom Onion fry.

It is one of the authentic oriya cuisine. My mom used to cook it in rainy season as 10-12 years earlier only natural mushrooms i.e. oyster mushrooms that we get due to rain were available .So in odisha traditionally it is prepared with oyster mushrooms(pala chatu) but today i am making it with button mushrooms .



Ingredients:
button mushrooms- 200 grams
Onion - 2 medium sized
Turmeric powder - 1/2 tsp
red chili powder - 1/2 tsp
indian curry powder - 1 tsp
salt to taste
oil - 1 tbsp
mustard seeds for tempering.

Method of preparations:
1.Finely chop mushrooms , slice onions as well.
2.Heat oil in a pan , add mustard seeds to temper.
3.Add onion slices and fry for 1 minute.
4.Add chopped mushroom , red chili powder , turmeric powder , salt to taste and indian curry powder and mix well.
5.Cook in medium flame for 10 minutes (Mushroom will release water so cooking time increases little bit .)
6.when water evaporates increase the flame to high and let the mushrooms and onions get crispy.
7.Remove from heat.Serve hot with rice and dal or plain paratha .


5:40 PM | Labels: , , | 0 Comments  

Sweet Corn tikki.

Preparation time: 1 hour
Cooking time : 30 minutes
Makes - 10 tikkis

Ingredients:
Boiled potato : 2 big sized
peeled sweet corn: 1 1/2 cups
ginger garlic paste : 1 tsp
green chili chopped - 1 tsp
green coriander chopped - 1 tbsp
chaat masala - 1 tbsp
red chili powder - 1 tsp
bread crumbs - 4 tbsp
salt to taste
oil 1/2 tbsp + 4tbsp for shallow frying tikkis

Method of preparations :
1.Mash potatoes and peel sweet corn.
1.Heat 1/2 tbsp oil in a pan and fry peeled corn for 4-5 minutes with red chili powder and salt a pinch.
2.Mix mashed potato , fried sweet corn and rest of the ingredients and form a dough like mixture.
3.Take lemon sized balls and shape it as flat tikkis.
4.Heat oil for shallow frying in a frying pan and fry the tikkis for 5 minutes from both the sides.
5.Serve hot as starter with imli ki meethi chutney or hare dhanie ki chutney.

4:35 AM | Labels: , , , , | 0 Comments  

Mushroom makhana curry - kumbh makhane ki subji.

 

Preparation Time - 30 minutes
Cooking time - 40 minutes
Serves - 5 to 6

Ingredients:
Small size mushroom- 20-25(washed in running water)
makhana(lotus seed) - 1 cup
Onion - 2 big(chopped)
Tomato blanched and pureed - 1/2 cup
Ginger garlic paste - 1 tbsp
turmeric(haldi) powder- 1/2 tsp
red chili powder- 1 tsp
curry powder - 2 tsp
nutmeg powder - 1/4 tsp
cinnamon stick - 1 small
bay leaf - 1
cloves - 5 to 6
green cardamom - 3 to 4
kasuri methi - 1 tbsp
milk - 1/4 cup
shah jeera - 1/2 tsp
butter - 4 tbsp
salt to taste
chopped coriander - 1 tbsp

1/2 cup water

Method of Preparations:
1.Heat 1 tbsp butter in a pan ,add lotus seeds(makhana) , fry till crispy (fry for 10 minutes). Keep it aside .
2.In the same pan , heat another tbsp of butter and fry mushrooms for 10 minutes(mushroom releases its own juice so cooking time increases sometimes). Keep aside.
3.Heat another pan with 2 tbsp butter,add cinnamon stick , bay leaf , cloves , green cardamom abd fry for 1 minute.Add chopped onion and fry till onion turns golden brown.
4.Add ginger garlic paste and fry till raw smell goes.
5.Add tomato puree, mix it properly and fry for 10 minutes .
6.Add turmeric powder , red chili powder , curry powder , salt to taste and fry for 1 minute.
7.Add fried mushrooms and makhana , mix well and cook for another 5 minutes in low flame.
8.Add water , and cook for 2 more minutes.
9.Add milk and mix well.Cook for 1 more minute.
10.Add nutmeg powder ,kasuri methi and mix properly.
11.Curry is ready .Serve hot with steamed rice or roti of your choice.


 

10:27 PM | Labels: , , , , , , , | 0 Comments  

Vada Curry - south indian yummy curry.

Vada curry is made with vada made with chana dal and some south indian spices .It is quite easy to cook but still need some extra effort to make it tastier .The usual recipe is easy to cook but while talking about adding some extra spices and making it taste different and tastier than the original one is somehow difficult so inheriting the actual dish is most preferable.Below here the recipe of the famous south Indian side dish which is served with hot idlis , dosas or uttapams.

Preparation time: 1 hour + 2-3 hours soaking time(chana dal)
Cooking time: 1 hour
Serves - 5 to 6

Ingredients:
For Vada
Chana dal - 100 grams
fennel powder - 1 tsp
red chili flakes - 2 tsp
pinch of turmeric
curry leaves - 15 to 20
salt to taste

For curry 
Onions - 2 medium sized finely chopped
curry leaves - 10
tomato puree - 6 tbsp
cinnamon - 1 small stick
bay leaf - 1
cloves - 4 to 5
green cardamom - 2
ginger garlic paste - 1 tbsp
turmeric powder - 1/2 tsp
red chili powder - 1 tsp
indian curry powder - 1 tbsp
garam masala- 1 tsp
oil - 2 tbsp
salt to taste 
coriander leaves - 1 tbsp finely chopped

Method of Preparations:
For Vada
1.Soak chana dal for 2-3 hours in 2 cups of water.
2.Strain chana dal and grind to paste with very less water (negligible).
3.Add the things mentioned in making vada ingredients(fennel powder , red chili flakes , salt to taste) and mix well.
4.Heat an idli steamer with water . Steam vadas for 10 to 15 minutes.
5.I liked dry vadas to make curry so again i grilled the vadas in oven for 10  minutes in 200 deg cent.
6.Vadas are ready for curry.You can have the vadas with chutneys ,it's very tasty as i munched two of it.



For Vada curry
1.Heat oil in a pan ,add cinnamon stick , bay leaf , cloves and green cardamom and fry for 1 minute.
2.Add chopped onions curry leaves and fry till onion turns golden brown.
4.Add ginger garlic paste and fry till raw smell goes.
5.Add tomato puree and fry for 10 minutes or till the oil separates from masala
6.Add turmeric powder , red chili powder , curry powder salt to taste and fry for 1 minute.Add 1 cup water,mix well.
7.Crush the steamed and grilled vadas and add it to the curry masala.
8.sprinkle garam masala , add chopped coriander and mix  well.
9.Vada curry is ready to eat.Serve hot with plain dosa , idli , set dosa or uttapam.
 

8:36 PM | Labels: , , , , , | 0 Comments  

Chana dal masala - chana dal fry.

It is one of the dal delicacies I am enjoying from my childhood.My father used to cook when my mom was ill or not in a mood to cook.I always remember those days when my dad used to cook it in night time and we three (myself , my younger sister and my father) were enjoying it with plain rice and papad.My dad too is a great cook , not like my mom but still he manages to cook so many of my favorite items like gobi fry , aloo fry and almost all the fried dishes.I inherited this recipe from my father and every time i think of eating chana dal fry , i used to cook this way.


Preparation Time:- 5 hours
Cooking Time:30 minutes
Serves-4

Ingredients:
Chana Dal-1 cup(100 grams)
chopped onion - 2 tbsp(1 big size)
2-3 big size tomato-chopped
cumin seed (jeera)-1 teaspoon
ginger garlic paste - 1/4 tbsp
turmeric powder- 1/2 tsp
red chili powder - 1/2 tsp
indian curry powder - 1 tbsp
coriander leaves(hara dhania) for garnishing
garam masala - 1 tsp
oil- 2 tbsp
salt to taste
water 1 cup



Preparation:
1.Soak chana dal with water for 3-4 hours.
2.Add two cups of water,soaked chana dal , turmeric powder and salt to taste and boil it in a pressure cooker till 3-4 whistles.
3.Heat oil in a pan add cumin seeds and chopped onion and fry for 3 minutes.
4.Add chopped tomato and fry till it softens,
5.Add curry powder red chili powder and ginger garlic paste , mix well and fry for 3 minutes.
6.Add the boiled dal . water into the masala and let it cook for 5 minutes.Garnish with chopped coriander leaves.
7.Serve hot with Indian bread like roti or naan or you can have it with boiled rice.



3:07 AM | Labels: , , , , | 0 Comments  

Soya chunks mutter dry curry.

In winter lots of green vegetables are available in the market and green peas are one of the famous one among themselves.Green peas add a lots of freshness to the vegetables and the taste of the curry  is enhanced by it.So , today we are going to make soya chunks with mutter dry curry.

Preparation time : 20 minutes
Cooking time: 40 minutes
Serves : 4 to 5







Ingredients:
mini chunks- 150 grams
boiled green peas - 100 grams
onion - 1 big chopped
4 medium sized Tomato - blanched and pureed
Ginger garlic paste - 1 tbsp
turmeric(haldi) powder- 1/2 tsp
red chili powder - 1 tsp
curry powder - 1 tsp
garam masala - 1 tsp
oil- 2 tbsp
kasuri methi - 1/2 tbsp
cumin seeds - 1/4 tsp
salt to taste
water as required


Preparation:
1.Boil soya chunks in enough water and pinch of till it is soft.
2.Remove from water and let it cool.
3.Heat oil in a pan, fry cumin seeds.Add chopped onion and fry till golden brown.
4.Add ginger garlic paste and fry till raw smell goes.
5.Add tomato puree and fry for 10 minutes or till the oil separates from masala
6.Add turmeric powder , red chili powder , curry powder salt to taste and fry for 1 minute.
7.Firmly press soya chunks and remove excess water and add it to the fried masala along with boiled peas , mix well and cook for 5 minutes.
8.Serve hot with plain parantha or steam rice.

2:37 AM | Labels: , , , , , | 0 Comments  

Gobi Masala - curry style.

 

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves - 4 to 5

Ingredients:
Cauliflower - 1 medium head cauliflower cut into small florets.
1 big onion - finely chopped
2 medium size tomato - roughly chopped
Cashew nuts(kaju) - 10 pieces
ginger garlic paste - 1 tbsp
coriander powder - 1 tsp
cumin powder - 3/4 tsp
red chili powder - 1 tsp
garam masala - 1 tsp
turmeric powder - 1/2 tsp
curd - 4 tbsp
3 tbsp oil 
cumin seeds - 1/2 tsp
bay leaf - 1
kasuri methi - 1 tbsp
water - 1/2 cup and more for blanching cauliflower florets
salt to taste

Method of Preparations:
1.Boil 2 cups of water , remove from heat, add cauliflower florets into it and keep for 20 minutes.
2.In the mean time make a paste of kaju and tomato.
3.Remove cauliflower from the hot water , heat 2 tbsp oil in a frying pan and fry cauliflower florets for 10 minutes in medium flame.
4.Remove fried gobi florets from the pan , keep aside.
5.Heat rest of the oil(1 tbsp) in the same pan, add bay leaf and cumin seeds .
6.Add chopped onions and fry till it turns golden brown.
7.Add ginger garlic paste and fry for 4 to 5 minutes till the raw smell disappears.
8.Add tomato cashew paste and fry for more 5 minutes.
9.Add the dry spice powders into the masala(coriander powder , chili powder, cumin powder , garam masala , turmeric powder) and fry till oil separated from masala.
10.It is the time now to add curd into it.At the time of adding curd we have to switch off the flame , if we will add curd while stove is on the flavors as well as texture will not come out perfectly.

11.So switch off gas stove , add the whisked curd to the masala , mix well .
12. Now its the time to add water , add water to the masala , let it boil and than add fried cauliflower florets.
13.Let it cook for 5 minutes , the gravy will thicken at the same time.
14.Sprinkle kasuri methi in the curry , mix well.
15.Switch off the gas stove .Cauliflower masala gravy is ready to eat.Serve hot with roti , naan or paratha.

9:26 PM | Labels: , , , | 0 Comments  

Imli ki meethi chutney - tamarind chutney.


In india snacks are always served with sweet , sour and spicy chutneys and Tamarind chutney is one of favorite chutney of people of all the ages.The sweet and sourness of it attracts so many people to lick it with their favorite chaat item.No panipuri  or dahi bhalle or papdi chaat is served  without this sweet and tangy spicy chutney.Below is the recipe of this easy sweet chutney.


Preparation time - 10 minutes
Cooking time - 15 to 20 minutes

Ingredients:

Imli (tamarind) - 1/2 cup
red chili powder - 2 tbsp
fennel powder - 2 tsp
saunth (dry ginger) powder - 1 tsp
roasted cumin (jeera) powder - 1tsp
salt - 1tsp
jaggery (gud) - 1/4 cup
water - 2 cups
raisins - 1 tbsp

Method of Preparations:
1.Soak tamarind (imli) in 2 cups of water for 10 minutes.
2.Strain the tamarind water with the help of a stainer.
3.Mix all the ingredients with tamarind water .
4.Heat a small sauce pan and cook the tamarind mixture till its get thickened .
5.Cook for 15 minutes and remove from heat.
6.Let it cool and serve with tikkis , chaat and masala pani puri .



3:07 AM | Labels: , , , | 0 Comments  

Spicy elephant yam fry.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves - 3 to 4

Ingredients:

Elephant yam - 1/4 kg
turmeric powder - 1 tsp
red chili powder - 2 tsp
coriander powder - 1 tsp
jeera powder - 1/2 tsp
ginger garlic paste - 1 tbsp
garam masala powder - 1 tsp
oil - 2 tbsp
mustard seeds - 1/2 tsp
water - 1 cup
salt to taste

Method of Preparations:
1.Peel elephant yam , wash it in running water , cut it into small cubes.
2.Heat 1 cup water in a kadhai and let it boil.Add turmeric powder , salt to taste and cut small elephant yam cubes.
3.Cook the yam cubes for 10 minutes by covering the lid of the kadhai.Cook till it gets tender,don't overcook it.Drain the cubes from water.
4.Heat oil in a frying pan , add mustard seeds and let it temper.
5.Add ginger garlic paste and cook till the raw smell vanishes.
6.Add jeera powder , coriander powder , red chili powder , garam masala , boiled yam cubes , mix well and fry for 5 minutes in medium flame.
7.Fry till the yams get crispy from outside.
8.Serve hot with rice and dal.

2:34 AM | Labels: , , , | 0 Comments  

Baingan masala - brinjal dry curry .



Preparation Time:15 minutes
Cooking time : 25 minutes
Serves - 3 to 4
Ingredients  
Small brinjal- 12 to 15 
onion 1 small - finely chopped
ginger garlic paste - 1/2 tbsp
tomato puree - 4 tbsp
red chili powder - 1 tsp
turmeric powder - 1/2 tsp
coriander powder - 1 tsp
garam masala powder - 1/2 tsp
coriander leaves chopped - 1tbsp
cumin seeds - 1/2 tsp
chettinad masala - 1 tsp
oil - 1 tbsp
water - 1/4 cup
salt to taste
Method of Preparations:

1.Heat oil in a pan ,add cumin seeds and onions fry for till the onions turns golden .
2.Add ginger garlic paste and fry for 2 minutes.
3.Add turmeric powder ,red chili powder , coriander powder , and fry for 1 minute.
4.Add tomato puree and cook for 3 to 4 minutes more .
5.Cut the brinjal into small slices and add it to the masala  , add salt to taste and cook till the brinjal gets soft.
6.Sprinkle garam masala and chettinad masala and mix well.
7.Add water and cook till the gravy thickens.
8.Garnish with chopped coriander and Brinjal curry is ready to eat.Serve hot with roti or steamed rice.



2:13 AM | Labels: , , , , | 0 Comments  

Subscribe to: Posts (Atom)