Showing posts with label north indian recipes. Show all posts
Showing posts with label north indian recipes. Show all posts
Matar paratha - best for winter breakfast.
Matar paratha is one of the easiest and tastiest breakfast option in winter .You can try this in winter as lots of fresh green pea available in the market .My mom never likes to try anything new but now a days I insist her trying this and guess what she loved it .Sharing the recipe so that we too can have it with your near and dear ones .
Ingredients :Wheat flour -3 cups ,boiled chick pea-1 cup ,chopped onion-2 tbsp,chopped coriander leaves-1 tbsp,chopped green chili-5 nos,ginger garlic paste-1 teaspoon ,coriander powder-1 teaspoon ,carom seeds(ajwain) -1 teaspoon ,water as required ,salt to taste .
Preparations :Make a soft dough with wheat flour by adding salt to taste and water .
Grind boiled chickpea ,mix all the ingredients and prepare for stuffing .
Take handful of dough ,make a hole on it ,stuff the mixture as shown in the picture .Make it round shape and prepare parathas .
Heat and pan ,put the parathas and cook it properly by adding oil .
Serve hot with curd or pickle .
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.
Mushroom makhana curry - kumbh makhane ki subji.
Preparation Time - 30 minutes
Cooking time - 40 minutesServes - 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 tspred 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
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.
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 tspcurry powder - 1 tsp
garam masala - 1 tsp
oil- 2 tbspkasuri 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.
Baingan masala - brinjal dry curry .
Preparation Time:15 minutes
Cooking time : 25 minutes
Serves - 3 to 4
Cooking time : 25 minutes
Serves - 3 to 4
Ingredients
Small brinjal- 12 to 15
onion 1 small - finely chopped
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
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
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.
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.
Chana shimla mirch masala.
After trying so many kadhai recipes and using the kadhai masala in the
best manner I thought of cooking chana in the same manner .As capsicum
is one of my favorite veggie I aaded capsicum into it too and the result
recipe wet fantastialyy well with roti .I cooked it in dinner and
everone in my home loved it .Here is the recipe below.
Preparation time: 50 minutes
Cooking time: 40 minutes.Serves - 3 to 4
Ingredients:
Black chana - 100 grams
Capsicum - 1 medium(cut into small cubes)
Onion -1 medium(finely chopped)
tomato puree - 1/2 cup
ginger garlic paste - 1 tbsp
red chili powder - 2 tsp
turmeric powder - 1tsp
oil- 1 tbsp
2 tbsp kadhai masala
salt to taste
Method of Preparation:
1.Soak chana over night or for 6 to 7 hours with enough water.
2.Pressure cook chana for 20 minutes or till 4 whistles.
3.Heat oil in a pan , add chopped onion and fry till it turns golden brown.
4.Add ginger garlic paste and fry till the raw aroma goes.
5.Add tomato puree and fry for more 10 minutes.
6.Add cubed capsicum , kadhai masala , salt to taste and mix well.
7.Add boiled chana, mix well and cook for 2 more minutes.
8.Add 1/4 cup water and cook till the gravy thickens.9.Chan shimla mirch masala is ready to serve.Serve hot with plain rice , naan or Indian bread of your choice.
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