Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts

Sunday, January 3, 2016

METHI CORN CURRY

Hello everyone

This is my first post in this new year, though I finished my last year with a sweet note so thought why not to start a new beginning with some chatpata side dish. Methi corn curry is a very simple and quick recipe with it's distinct flavour. Bitterness of methi leaves is counter balanced by sweetness of corns and this is the real beauty of this dish. It neither needs too much time nor too much effort , so prepare and enjoy this lovely side dish with your family and friends. 
Recipe is given below, hope you will definitely give it a try and do tell me how it turned out for you.

METHI CORN CURRY



Serves : 3-4
Time: 30 mins

Ingredients 

1 cup corn ( frozen or fresh), if using fresh then boil it till done
1 cup fenugreek ( methi) leaves, finely chopped
2 medium onions, finely chopped
3-4 green chilies, finely chopped
2 medium tomatoes, finely chopped
2 tsp ginger garlic paste 
1/4 tsp asafetida( heeng)
1/2 tsp cumin seeds
2 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp cumin powder
1/2 tsp Kashmiri red chilli powder
1 1/2 tsp curry powder
1/4 tsp turmeric powder
1 cup milk
2 tsp kasoori methi , crushed between palms 
Salt to taste

Method:

First of all heat some oil in a wok, add asafetida and cumin seeds. Let it crackle then add chopped onions and chilies. Fry them till onions get light golden now add ginger garlic paste and saute for 1-2 mins. Now add all dry masala powders and saute for a min, keep flame low to avoid burning of spices. Now add chopped tomatoes and some salt. Let it cook till tomatoes get nice mushy and cooked. Now add corn and saute for 4-5 mins. Add chopped fenugreek leaves and again saute for 4-5 mins or till it shrinks. Now add milk slowly, stirring constantly to avoid cuddling of milk. When it starts boiling then add water if needed, adjust salt and let it simmer for 4-5 mins. Now add crushed kasoori methi and mix well. 


Switch off the flame and your delicious side dish is ready to serve with roti, naan, pulao or rice. Enjoy this easy and tempting dish any time, either in lunch or dinner. 


You can increase of decrease ingredients and spices as per your taste preference.


Hope you all will like this delicious dish and try for sure. Please pour your precious comments and suggestions here , they meant a lot.

Happy cooking....

Tuesday, December 29, 2015

NO GRIND PALAK PANEER

Hello everyone

Serving new dishes daily on your dinner table is really a challenging job for anyone. Specially when you have fussy eaters at home. Yesterday I had spinach in bulk sitting in my fridge but not willing to have it as normal aaloo palak or palak dal. So scratching my head for almost half an hour , decided to go for corn palak but in half way of preparing my dish , I discovered that I ran out of my corn stock😱 now what to do what to do....... Thought to replace corn by cottage cheese ( paneer) as my kids and even we two are also fan of paneer dishes. So in this way , new avataar of palak paneer got discovered😂😜. But it was really worth this experiment, we just loved each and every bit of the dish . It came out delicious and definitely a pleasant new taste than regular palak paneer. I suggest you to atleast try it once you will definitely fall in love with it.
Excuse me for not giving stepwise pictorial recipe as it was not pre planned and just an experiment. But be sure to get detailed and explained written one as it's so easy and quick to prepare that you will not miss pictures here any more☺️


NO GRIND PALAK PANEER



Serves: 3-4
Time: 25-30 mins

Ingredients

2 cups spinach, finely chopped
1 cup cottage cheese( paneer), cubed
2 medium size onions, finely chopped
2-3 medium tomatoes, finely chopped
4-5 green chilies, finely chopped
1 tbsp ginger garlic paste
1 cup milk
1/4 tsp asafetida (heeng)
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp garam masala
2 tsp curry powder
1/2 tsp cumin powder
1 tsp chicken masala( optional)
1 tsp kitchen King masala
2 tsp kasoori methi, crushed in between palms
Salt to taste

Method:

Heat oil in a wok, add asafetida and cumin seeds. Let it crackle then add chopped onion and green chilies. When onions get golden then add ginger garlic paste and saute for 2-3 mins then add all dry masala powders except kasoori methi. Saute for 1 min then add chopped tomatoes and little salt. Let it cook till nice mushy and cooked well. Now add chopped spinach and let it cook for 4-5 mins or till it shrinks properly. Now add milk, slowly and stirring constantly to avoid cuddling. Let it boil then add some water ,if needed, to achieve your choice of curry consistency. Let it boil, add paneer cubes and salt. Let it simmer for 5 more mins and add crushed kasoori methi, mix well and switch of the flame. 
Your super yum , no fuss healthy side dish is ready to serve with roti , naan,rice or pulao . 


You can also replace paneer with corn or peas but then it will be called corn or peas palak and definitely taste will also suffer. But be sure in each way it will taste delicious.



Just prepare whenever you want to make something different but without much effort and gadgets. Can be served to guests too , and believe they will definitely love this.




Hope you all will love this easy peasy healthy yet yummy side dish. Please pour your valuable comments and suggestions here they meant a lot.

Happy cooking....




Monday, November 16, 2015

DHANIYA LAHSUNI CHICKEN

Hello everyone

After experimenting a lot with paneer , I thought to apply some of my paneer experiments with chicken too and viola it turned out super yummy and tempting. Some time back I posted dhaniya lahsuni paneer recipe , which was a hit. Today I am sharing the same curry but with chicken and some minor twists. This curry is too simple to prepare and extremely yummy, and a must try for chicken lovers. You will definitely fall in love with this one.
Step wise recipe is given below, hope you will love to try it atleast once.

DHANIYA LAHSUNI CHICKEN 


Serves: 4-5
Time: 30 -40 mins

Ingredients 

1 KG chicken drumsticks
1 1/2 cup fresh yogurt ( curd), beaten
1 cup finely chopped green coriander leaves
20-25 cloves garlic , finely chopped
3-4 green chillies, finely chopped 
4-5 medium onions, finely chopped
1 1/2 tbsp ginger garlic paste
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp curry or chicken masala powder

1 tsp cumin powder

2 tsp coriander powder

1/2 tsp cumin seeds

2 tsp kasoori methi, crushed between palms

1/2 cup cream, optional
Salt to taste

For marination:

1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp salt


Method:

First of all marinate chicken pieces in turmeric, chili and salt for 20-30 mins.Heat  oil in a non stick pan ,add cumin seeds and let it crackle . Add chopped onions and fry till golden brown . Then add ginger garlic paste,turmeric powder, coriander powder, cumin powder , curry or chicken masala and red chilli powder, saute for a minute then add marinated chicken pieces. Cook on high flame till it get white from all sides, lower the flame and add green chilli, coriander leaves and minced garlic along with one cup of water and salt.


 Let them boil then cover and cook till chicken become nice tender . Now add beaten curd and let it boil stirring constantly to avoid lump formation.


 Now add garam masala and mix well. Finally add cream ( I skipped) and kasuri methi and simmer for 5 more mins and done. Garnish with coriander leaves and serve.


You can add water as per your gravy consistency preference. You can also use any chicken pieces you prefer instead of drumsticks.

Your finger licking super tempting chicken dish is ready to serve with roti, naan or rice. Enjoy this different flavour of chicken with your family and friends . 



Hope you will like this easy and delicious chicken dish, please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....


Sunday, November 8, 2015

DHANIYA LAHSUNI PANEER

Hello everyone

Paneer is my family's all time favorite dish. We generally like paneer dishes with mild curries. But today I have chatpata finger licking but something different curry recipe for paneer. Hope you all will love to try this super tempting delicious paneer dish with distinct flavour of coriander and garlic.
Recipe is given below, hope you will like it.

DHANIYA LAHSUNI PANEER




Serves: 3-4
Time: 30 mins


Ingredients 

2 cup paneer(cottage cheese)
1 cup curd(yoghurt)
1 tbsp oil
3/4 cup chopped coriander leaves
10-12 finely chopped cloves of garlic
2-3 finely chopped green chilies
3 medium onions finely chopped
2 tsp ginger garlic paste
1/2 tsp turmeric powder
1tsp coriander powder
1/2 tsp cumin powder
1 tsp red chilli powder
1/2 tsp garam masala
2 tsp lemon juice
2 tsp kasuri methi
1/2 cup cream or evaporated milk
Salt to taste

Method:

Heat  oil in a non stick pan , fry onions in it till golden brown . Then add ginger garlic paste,turmeric powder, coriander powder, cumin powder and red chilli powder, saute for a minute then add green chilli, coriander leaves and minced garlic along with one cup of water. Let them boil then add beaten curd and let it boil. Add paneer cubes, salt , garam masala and lemon juice. Finally add cream or milk and kasuri methi and simmer for 5 more mins and done. Garnish with coriander leaves and serve.


Your finger licking super tempting paneer dish is ready to serve with roti, naan or rice. Enjoy this different flavour of paneer with your family and friends . 


Hope you will like this easy and delicious dish, please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

Wednesday, October 28, 2015

CHANA AALOO SABJI ( CHICKPEA POTATO CURRY)

Hello everyone 

Now a days I am sharing some simple day to day recipes but tempting too. We used to cook chhole occasionally but today I am sharing its sabji (curry) recipe. It can be prepared in minimum time and with less spices than used in chhole, yet you will love to relish on this finger licking dish. For Kanya Pujan during Navratri , we used to offer halwa, poori and chane ki sabji to kanyas. You can use this recipe to make chane , just skip onion and garlic. Step wise recipe of the same is given below , hope you all will like it.

CHANE AALOO KI SABJI ( CHICKPEA POTATO CURRY)



Serves: 4-5
Time: 30 mins

Ingredients 

1 1/2 cup boiled chickpeas 
4-5 medium potatoes, boiled
2 medium size onions, sliced
2-3 green chilies 
1 1/2 tsp ginger garlic paste
1 medium onion, finely chopped
1 big tomato, finely chopped or puréed 
2 tsp coriander powder 
1 1/2 Chana or chhole masala
1/2 tsp Garam masala
1/2 tsp turmeric powder 
1/2 tsp chaat masala ( optional)
1/2 tsp cumin seeds
1/4 tsp asafetida ( heeng)
1 bay leaf 
1/4 cup green coriander leaves, finely chopped 
Salt to taste

Method:

First of all grind sliced onions, green chilies and ginger garlic paste together to form paste. 


Peel and break potatoes in small pieces.
Heat oil in a wok, add asafetida, cumin seeds and bay leaf. Let cumin seeds crackle then add chopped onions. 


Fry till golden then add coriander powder, Garam masala, turmeric powder and chhole or Chana masala, saute for a minute. Then add prepared onion paste. Fry till aromatic and it starts leaving oil. 


Now add chopped or puréed tomatoes and salt . Cook till tomatoes become mushy then add broken potatoes. 


Fry for 2-3 mins then add boiled chickpeas along with water. Add water as per your preference of curry consistency.


 Adjust salt and let it boil. Now cover and simmer for 5-6 mins. Now add chopped coriander leaves and chaat masala. Mix well and done. 


Your simple yet yummy curry is ready to serve with poori or rice.

If preparing this for Navratri Kanya bhoj then skip onions and garlic.
You can also skip potatoes if not like. You can use any chickpea, black or white. I used white one.


This is very simple preparation with great taste, anyone can try easily. Hope you all will like this recipe and definitely try it once. Please pour your valuable comments and suggestions here,they meant a lot.

Happy cooking....


Tuesday, October 20, 2015

RESTAURANT STYLE RAJMA CURRY

Hello everyone
I am a big fan of Punjabi flavours too, like chhole bhature, sarso da saag and make di roti , rajma Chaawal etc. Among these tempting dishes today I choose to try rajma and believe me it turned out much more delicious than expected. So thought why not share this simple yet flavourful recipe with you all. Stepwise recipe is given below and hope you all will definitely enjoy relishing on it.

RESTAURANT STYLE RAJMA CURRY






Serves: 4-5
Time : 45mins ( leaving soaking time)


Ingredients 

250 gms or 1 1/4 cups  rajma ( red kidney beans), soaked over night
2 medium onions, finely chopped 
3-4 green chilies, finely chopped 
3-4 medium size ripe tomatoes, chopped 
1/2 medium size capsicum, chopped 
1 1/2 tsp ginger garlic paste
1 tbsp tomato paste ( optional)
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp Kashmiri red chili powder 
1 1/2 tsp pav bhaji masala
2 tsp rajma or chhole masala
1/2 tsp Garam masala or chicken masala
2 tsp coriander powder 
1/4 tsp asafetida ( heeng)
2 bay leaves
1/4 cup green coriander leaves, finely chopped 
Salt to taste


Method:

First of all boil rajma in pressure cooker with some salt till nice tender and done. Keep it aside for later use.
Now make puree of chopped tomatoes and capsicum.



Heat oil in a wok, add cumin seeds, asafetida and bay leaves. Let cumin seeds crackle then add chopped onion and green chilies.



 Saute till nice golden, add ginger garlic paste and saute for a minute. Then add all dry spice powders and saute for a minute , take care of not to burn the spices.



 Now add tomato capsicum puree ,salt and tomato puree,cook till it start leaving edges of the wok. 



Now add boiled rajma along with its water.



 Add more water if needed, according to your consistency preference.Cover it and let it simmer for 8-10 mins. 



Then add chopped green coriander leaves, mix well .



Your delicious finger licking rajma curry is ready to serve.




This is so simple yet tempting side dish can be served with roti, rice, naan or pulao.

Be careful while adding salt as you already added some while boiling rajma.
Never overcook or under cook the rajma as it will spoil the whole dish, so make sure to cook till nice tender.
Adding capsicum adds nice rustic flavour to rajma, if you don't like then can skip it. But I will suggest at least try once, you will never regret.



 So try this and become the star cook . Hope you all will like this delectable recipe and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

Thursday, July 30, 2015

LOW CALORIE CREAMY MIX VEG

Hello everyone
Generally everyone like mix veg as if you ran out of sufficient veggies at a time then also you can prepare a lip smacking side dish using all those left over small amount of veggies. I have to go for vacations so stopped buying further more veggies but what to do of small quantity of everything left in fridge , so tried this simple yet flavourful mix veg. It came out so yummy as served in restaurants, nice creamy texture without adding any cream to it.
Stepwise recipe is given below , hope you all will like it and try too.

LOW CALORIE CREAMY MIX VEG



Serves: 3-4
Time: 30 mins

Ingredients 

2 carrots, diced
2 potatoes, diced
1 1/2 capsicum, diced
1 spring onion, chopped finely
1/4 cup frozen or fresh green peas
1/4 cup frozen or fresh corn 
1 cup cottage cheese ( paneer)
3 medium tomatoes, chopped
3 medium onions, sliced
8-10 garlic cloves
1 inch piece ginger, chopped
2-3 green chilies, slit
1/2 tsp cumin seeds
4 green cardamom
4 cloves
1 inch piece of cinnamon
1/4 tsp asafetida ( heeng)
1/4 tsp turmeric powder
1/2 tsp garam masala powder
1 tsp curry powder
1/2 tsp chicken masala or kitchen king masala
1 tsp Kashmiri red chili powder
1 tsp kasoori methi
3/4 cup milk
Salt to taste

Method:

First of all boil or microwave, carrots, potatoes, peas and corn together with water ,till soft and tender. I microwaved for 10 mins on high. 
Similarly either boil, or sauté or microwave onions, ginger, garlic and tomatoes with water, till soft and tender. I microwaved it for 8 mins on high. Let it cool. Reserve its extra water for later use.
Now grind onion , garlic, ginger and tomato mixture with Kashmiri red chilli powder and minimum water, to fine creamy paste. Avoid adding much water while making paste as it will splutter a lot while cooking.


Now heat oil in a wok, add asafetida ,cumin seeds, cloves, green cardamom and cinnamon. Sauté till aromatic and cumin crackle. Now add prepared onion tomato paste and slit green chilies. Add turmeric powder, garam masala , curry powder and chicken or kitchen king masala. Fry till it stars leaving edges of the wok and nice aroma starts to come. Now add capsicum and spring onion , sauté for 3-4 mins then add boiled veggies.


 Mix well then add milk and let it boil. Then add reserved water and some more water if needed. Add salt to it and boil. Now add paneer and simmer for 5 mins. Now add crushed kasoori methi and mix well. Your yummy creamy mix veg is ready to serve.


Garnish it with chopped coriander leaves and serve with roti, naan, paratha, rice or pulao it goes well with everything.


You can use any veggies of your choice . Also you can cook capsicum and spring onion till tender if you don't like its crunch, but I like crunchy capsicums so just sautéed it.


This is so simple yet flavourful side dish to accompany your daily meal as well as can be fit in any party menu too. Hope you all will definitely give it a try and please pour your valuable comments and suggestions, they meant a lot .

Happy cooking....
 

Monday, July 20, 2015

VEG HALEEM

Hello everyone
Haleem.... This one word brings a single thing in mind, that is non veg. But wait , here it's veg one. Yes , you heard right this is for veg fellows who ever wondered of it to taste but couldn't due to non veg . So here come easy but flavourful haleem recipe for all haleem lovers to try this for a change of taste.
Stepwise recipe is given below ,hope you all will give it a try, even non vegetarians too can try for a change 😊.

VEG HALEEM




Serves: 5-6
Time 40 mins

Ingredients 

2 cup soya nuggets , soaked and ground
3 tbsp Dalia ( broken wheat) , soaked
1/2 cup barley or red lentil( masoor dal), soaked
2 onions, finely chopped
3-4 green chilies, broken in half
1 1/2 tbsp ginger garlic paste
1 tsp turmeric powder
1 tsp coriander powder
2 tsp Kashmiri red chili powder
1/2 tsp garam masala powder
1/2 tsp cinnamon powder
1 tsp cumin powder
20 almonds + 4 cloves, powdered together
3/4 cup thick curd ( yogurt), beaten
1/4 cup mint and coriander leaves( equal ) , finely chopped
2 tsp lemon juice
2 tsp oil
1 tsp ghee or butter

Method:

Heat oil and ghee in a wok, add chopped onions and green chilies. Fry till transparent then add ginger garlic paste and sauté for 2 mins. Now add turmeric powder, cumin powder, coriander powder, garam masala, chili powder and cinnamon powder, add some water to avoid burning spices. Fry till it starts leaving edges of the wok and nice aroma comes. 


Now add ground soya nuggets and sauté for 3-4 mins then add soaked Dalia and lentil. Add sufficient water and salt, cover it and let it cook till nice soft and cooked.


 Now add almond clove powder and beaten curd. Adjust water and Let it boil . 


Add chopped mint and coriander leaves and lemon juice, adjust salt .Simmer for 5 mins and done.


Garnish it with chopped coriander leaves or fried onions and serve with roti, naan or rice.
I used red lentil in it but if you have barley then go for it otherwise lentil too give a delicious flavour and texture to the dish.


It's a protein packed healthy veg substitute to traditional non veg haleem..hope you all will definitely give it a try and pour your valuable comments and suggestions here , they meant a lot.

Happy cooking....

Tuesday, June 16, 2015

SOUTH EAST PANEER

Hello everyone 
I know you must be wondering that what type of name is this, south east paneer. Actually we returned from an awesome trip , which rejuvenated my imagination to next level😃😃 and so to serve something special but easy in dinner, I invented this fusion of south and East Indian flavour in one dish. As panchforan is a mix of whole spices generally used in maximum of Bengali cuisine (east) in different ways and similarly sambhar masala and coconut milk is well known for its wide use in South Indian cuisine(south) . And I used all these spices in my today's dish that's why gave this unique name to it, South East Paneer. 
Sorry for not giving stepwise pictorial recipe as I was not so sure for such an awesome outcome, but promise to update it with stepwise pics too as soon as I try it again.
Recipe is given below, hope you all will like this awesome fusion of south and east.

SOUTH EAST PANEER





Serves: 3-4
Time: 25 mins

Ingredients 

2 cups cottage cheese (paneer)
3/4 cup mixed colored capsicum, diced
1 medium carrot, diced and boiled
2 medium onions, diced in size of capsicum 
1 medium onion, finely chopped 
2-3 green chillies, slitted
1 1/2 tsp ginger garlic paste 
1/2 tsp panchforan*
1 1/2 tsp sambhar masala
1/4 tsp turmeric powder 
1/4 tsp garam masala 
1/2 tsp Kashmiri red chili powder 
2 tbsp green coriander leaves, finely chopped 
1 cup thick coconut milk
1/2 tsp corn flour(optional)
Salt to taste

Method:

Heat oil in a wok, add panchforan and saute till aromatic, nearly 2 mins , then add chopped onions and green chillies. Fry till they get nice golden then add ginger garlic paste, saute for 2 mins and add sambhar masala, turmeric powder, Kashmiri red chili powder and garam masala , saute for 1/2 min then add chopped tomatoes . Fry till it starts leaving edges of the wok and is nicely done. Now add capsicum, onions and boiled carrots, saute for 5 mins . Add coconut milk and let it boil stirring constantly to avoid cuddling. Now add water and salt as per your consistency preference. If you find it little runny the add corn flour diluted in 1/2 cup of water and let it boil. Then simmer for 5 more mins. Now garnish with chopped coriander leaves and done. 



Your yummy easy fusion paneer dish is ready to go with naan, roti and rice. 



If you don't want to add corn flour then use purried tomatoes and onions paste instead of finely chopped ones to get nice thick gravy.



* Panchforan is a mix of five different whole spices i.e. Cumin seeds (jeera) , nigella seeds ( mangrail), carom seeds ( ajwain), fennel seeds (saunf) and mustard seeds mixed in equal quantities. You can also add a sixth ingredient too , fenugreek seeds( methi) , it gives a distinct flavor to your dish.

Hope you all will like this simple yummy dish to try at least once. Your valuable comments and suggestions meant a lot to me so please keep pouring.

Happy cooking....