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Showing posts with label Curry / Kadhi Recipes. Show all posts
Showing posts with label Curry / Kadhi Recipes. Show all posts
Tempering: 1 tbsp oil, 2 pinches mustard seeds, 2 pinches cumin seeds. 1/8 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 5 to 6 curry leaves
4 to 5 big garlic cloves, roughly sliced
2 tbsp fresh coconut
1 tsp Maharashtrian goda masala
3 Kokum slices
2 tsp jaggery or to taste
salt to taste
1/4 cup finely chopped cilantro
Method:
1) Soak masoor overnight in water. Drain the water. Add 1/4 tsp salt and pressure cook upto 2 whistles without adding water. Turn off the heat. After 15 minutes, open the pressure cooker and mash masoor slightly. Add 1 cup of water and mix.
2) Heat oil in kadai. Add roughly sliced garlic over high heat and wait until edges of garlic become dark brown (do not burn). If you don't saute garlic well, the raw smell will stay and ruin the taste of amti.
3) Add mustard seeds, cumin seeds, hing, turmeric powder and red chili powder. Add curry leaves. saute for few seconds.
4) Add fresh coconut and saute for about 20-30 seconds. Pour in cooked and mashed masoor. Adjust the consistency by adding sufficient water. Add kokum and goda masala. Bring the amti to a boil. Add jaggery and salt to taste. Boil for 3 to 4 minutes over medium heat.
5) Adjust the spices after tasting the amti. Garnish with cilantro and serve hot with rice.
Tip:
1) I usually sprout masoor beans, if I have enough time. To sprout masoor soak them overnight, drain the water. Then tie soaked masoor into a clean cotton cloth and keep it at a warm place for 8 to 10 hours.
Ingredients: 1 medium Green Mango Jaggery 1 tsp Desi ghee 1/4 tsp cumin seeds 2 pinches Hing 3 to 4 curry leaves 2 Green chilies, (paste) 1/4 cup chopped Cilantro Salt to taste
Method: 1) Pressure cook Green mango upto 2 whistle. Peel the mango while it is still warm. After peeling grate the pulpy part if it is little hard. If it is fully cooked, then separate it from the pit and put in the blender. 2) Take equal portion of jaggery. Mix in the pulp. Blend this mixture and make a puree. If the mango pulp is little stringy then strain through a fine mesh. 3) Heat a pan. Add ghee and let it become hot. Add cumin seeds, hing, curry leaves and green chili paste. Then add green mango puree and required amount of water. Add salt let it simmer for few minutes. Garnish with Cilantro and serve hot with white rice. It also taste good on its own.
Serves: 3 to 4 persons Time: 20 minutes (Excludes time for soaking chawli)
Ingredients: 1/2 cup Chavli 1/4 cup Onion, finely chopped 1 big Tomato, pureed 2 garlic cloves, peeled For tempering: 3 tsp Oil, 2 pinches of Mustard seeds, 1/4 tsp cumin seeds, 1 green chili, 4 curry leaves, pinch of asafoetida, 1/4 tsp Turmeric powder, 1/2 tsp red chili powder 1/2 tsp Kanda-Lasun masala 1 tsp Tamarind pulp 2 tbsp Fresh grated coconut 2 tbsp Cilantro, finely chopped + 1 tsp for garnishing salt to taste
Method: 1) Soak Chavli beans for atleast 3 hours. Pressure cook upto 1 or 2 whistles. 2) Heat a Kadai over medium flame. Add 2 tsp oil. Add mustard seeds and wait till its crackle. Then add cumin seeds, green chili (slit), curry leaves, asafoetida, turmeric powder, red chili powder and cilantro. Saute for few seconds. Add onion and cook until translucent. 3) After onion gets cooked, add tomato puree. Cook over medium low heat for few minutes. Now, add cooked chavli beans and a cup of water. Stir and add Kanda lasun Masala, tamarind pulp, coconut and salt. 4) Adjust the consistency by adding required amount of water. Cook for few minutes over medium heat. Once the Amti is ready, heat oil in a tadka pan (very small pan). Add whole garlic cloves, pinch of asafoetida and pour it on the Amti. Stir. Garlish with cilantro and serve the amti with White rice.
Tips: 1) Add boiled, peeled and cubed potato to this curry to make it more flavorful. 2) You can add Goda masala or any other curry masala instead of Kanda Lasun Masala.
Ingredients: 1/2 cup roasted Peanuts powder 2 cups water 1 tsp pure ghee 1/2 tsp cumin seeds 2 kokum 2-3 green chilies, chopped 1 tsp jaggery or sugar to taste salt to taste Cilantro for garnishing
Method: 1) Mix peanuts powder and water and blend in the mixer. 2) Heat a pan. Add ghee and let it melt. Add cumin seeds, and green chilies. Saute for few seconds. Add peanuts powder mixture. Add kokum, salt and jaggery. Boil for couple of minute over medium heat. Serve hot with Samo Rice.
Ingredients: For Mushroom Curry 12 no. Button mushrooms, sliced 2 tsp oil 1 Spring Onion, finely chopped (Reserve some greens for garnishing) 3 Garlic cloves, crushed 2 tsp Ginger paste 1 small green chili, slit 1 tsp Soy sauce (I used Ching's chili soy sauce) 1/4 tsp vinegar (if you want more sour taste add 1/4 tsp more) 1 and 1/2 cups Water or vegetable stock 2 tbsp corn starch or corn flour Salt to taste For Rice 1 cup Long grain rice (Basmati) 1/2 tsp Salt 2 allspice balls
Method: Rice: 1) Wash rice under running water. Drain the water and keep the rice aside for 15 minutes. 2) In a cooking pot. heat 2 cups of water, add all spice balls and salt. Stir nicely. 3) Once water starts boiling, add washed rice and let it cook till rice is fluffy. Mushroom curry 1) Heat oil in a nonstick pan. Saute ginger paste, green chili and garlic. Saute white part of spring onion for few second. Add soy sauce and 1 cup vegetable stock. 2) In a small bowl, mix 1 tbsp corn starch into 1/2 cup vegetable stock. Mix well and remove any lumps. Once the the vegetable stock starts boling, add this mixture to it and let it cook over medium heat. If you want to make the sauce more thick, add 1 tbsp corn starch to 1/4 cup water and add it to the sauce. 3) Add mushrooms and very little salt. Also add vinegar and let it cook for one or two minutes.
Fill a bowl with steamy rice and pour mushroom curry over it. Garnish with Green onions and serve hot.
Ingredients: 5 to 6 small Eggplant OR 1 Chinese Eggplant 2 medium Potatoes 1 Tbsp Oil For Tempering: 1/8 tsp Mustard seeds, 1/4 tsp Cumin seeds, pinch of Asafoetida, 1/4 tsp Turmeric Powder, 1/2 tsp Red chili powder, 2 curry leaves 1 to 1 and 1/2 tbsp Roasted peanuts powder (coarse) 1 tsp Maharashtrian Masala (Goda Masala) 1 tbsp Tamarind pulp 1 tbsp Jaggery Salt to taste 1 tbsp finely chopped coriander
Method: 1) Cut the stems of Eggplants. Cut each eggplant into 8 small pieces. Immerse them into cold water. Peel the potatoes, cut them into small cubes. 2) Heat a medium sized pan. Add oil and prepare tempering by adding mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder, and curry leaves. Add potato cubes and saute. Cover and cook for 2-3 minutes over medium heat. 3) Drain all the water from eggplant cubes and add it to the pan. Cover and cook for 2 minutes. Add around 1/2 cup water. Mix well and add salt, tamarind pulp, and Goda masala. Stir nicely, cover and let the potato and eggplant cook over medium-low heat. Add little water if needed. Stir occasionally. 4) Once potato and eggplant is cooked, add jaggery (Tip 2). Then add peanuts powder and boil for couple of minutes. Serve hot with Chapati or Millet Roti (Bhakari)
Tips: 1) If you don't get small eggplants, use 1 medium Chinese eggplant. 2) Add jaggery only after potato and eggplant is cooked completely. If added before, it will take more time to cook than normal.
Ingredients: 1 cup sprouted and cleaned Beans 1 tbsp Oil 1/4 cup Dry Coconut, shredded 1/2 tsp Cumin seeds, for dry roasting 1/2 tsp Cumin seeds, for tempering 1/8 tsp Asafoeitda 1/4 tsp Turmeric 1/2 tsp red chili powder 3-4 curry leaves 2 tbsp Cilantro, for garnishing 2 Kokum pieces 1 tsp Jaggery or 1 tsp Sugar salt to taste
Method: 1) Dry roast coconut over medium heat until nice brown in color. saute while roasting otherwise coconut could burn. Crush roasted coconut with hand. Dry roast cumin seeds over medium low heat until you sense nice aroma. Once cumin seeds are nicely toasted. Crush them coarsely. 2) Beans are very delicate. So steam cook Beans slightly by adding little salt. Do not cook them too much otherwise they will break. We need them whole. Take 1/4 cup of cooked beans into a bowl crush them a little, so that curry will come together nicely. 3) Heat a saucepan. Add oil and wait until it becomes hot. Temper with cumin seeds, asafoeitda, Turmeric, Red chili powder and curry leaves. Now add crushed and whole beans. Add a cup of water. Also add Kokum, roasted n crushed cumin and coconut. Simmer over medium heat for 2 minutes. Add water if required to adjust consistency. Then add Jaggery and cook for 2-3 minutes more. Also add salt if needed. Simmer over low heat for few minutes. Garnish with Cilantro Serve hot with white Rice.
Tips: 1) You can use green chilies instead of red chili powder. 2) Usually, I mash 50% of cooked Dalimbi before adding to tempering. I kept them whole only to show them in the photo. 3) You can use fresh grated coconut along with dry coconut.
For some , dal fry and dal tadka are different. But mostly restaurants serve them nearly in the same style. For Dal Tadka, usually dal is prepared and then Tadka is poured on the dal. This method leaves a thin oil layer and aromatic fried garlic flavor to the dal. Dal Fry is usually prepared in 'dal' way, that is, first preparing tadka with onion and tomatoes and then frying dal in the tadka. Unlike Dal Tadka, it does not have tadka poured on it.
Frankly, both varieties are delicious and the line between both, if any, is very thin.
Ingredients: 3/4 cup Toor Dal 1/4 cup Chana Dal 1 medium Onion (1/2 chopped finely, 1/2 sliced lengthwise) 1 medium Tomato, finely chopped 2 Garlic cloves, slightly crushed 1 Green chili, slit 2 dried Red Chilies 3 tsp Ghee 1/8 tsp Mustard Seeds (optional), Pinch of Asafoetida, 1/4 tsp Turmeric powder 1/2 tsp cumin seeds 3 to 4 Curry leaves 1 tsp Lemon Juice (Optional) Salt to taste
Method: 1) Pressure cook Toor dal and Chana Dal until soft and mushy (Atleast 7 to 8 whistles). Whisk dals to blend it. 2) Deep fry 1/2 Onion (sliced lengthwise) until brown and crispy. We are going to use it for garnishing. 3) Heat 1 tsp Ghee into a pan. Add Mustard seeds, let them crackle. Add Asafoetida, Turmeric powder, 2 curry leaves, green chili and finely chopped onion. Saute until onion becomes golden brown. Add chopped tomatoes, saute until mushy. 4) Add whisked dal and some water to adjust the consistency. Add salt to taste and let the dal boil for few minutes. Before transfering dal tadka into serving bowl, add some lemon juice to give tangy hint. 5) Transfer dal to serving kadai/ bowl. Heat a small pan (usually used for tadka-tempering). Add 1 tsp ghee, cumin seeds. Let the cumin splutter. Add curry leaves, crushed garlic. Let the garlic become little golden in color. Add red chilies, stir gently and pour it over dal. Garnish with Cilantro (optional) and fried onion. Serve hot with any kind of subtle Rice - Some Rice Recipes.
Tips: 1) Add 1/2 tsp garam masala to spice up the dal.
Ingredients: 1/4 kg Okra 1 tbsp Oil For tempering: 1/4 tsp Mustard seeds, 1/4 tsp Cumin seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric powder, 1/2 tsp Red chili powder, 4 to 5 curry leaves 2 tbsp fresh scraped coconut 1 tbsp Jaggery or to taste 1 tbsp Peanuts powder 2 tsp Goda masala salt to taste Cilantro for garnishing
Method: 1) Wash Okra thoroughly. Pat dry and cut into rings. 2) Soak tamarind into warm water. after 15 minutes crush with finger and squeeze. 3) Heat a deep medium pan. Add oil and let it heat up. Temper with mustard seeds, cumin seeds, asafoetida, turmeric, red chili powder and curry leaves. Then add coconut and saute for few seconds. 4) Add Okra slices and saute for 2 minutes over medium heat. Add tamarind juice, salt and little water if needed. Cover and cook for about 10 minutes or until okra cooks nicely. Add water if needed. 5) Once Okra is cooked, add jaggery, Goda masala, and Peanuts powder. bring the curry to boil for couple of minutes. Garnish with Cilantro, Serve hot with rice or Chapati.
Note: 1) Instead of pan cooking, you can pressure cook okra to save time. However, pan cooked okra taste way better than pressure cooked okra.
Ingredients: 3 big potatoes, (cut into big chunks, put in the water to avoid oxidation) Cauliflower florets, 8 to 10 medium (Frozen) 1 big onion, finely chopped 1/2 cup grated dry coconut, roasted 4 to 5 Garlic cloves, chopped 1 tsp Oil 1 Tomato, pureed 2 tsp Kanda Lasun Masala (Maharashtrian Onion-Garlic Masala Blend) 4 cups water For tempering: 1 tbsp Oil, 1/4 tsp Mustard seeds, 1/2 tsp Cumin seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric powder, 1 tsp red chili powder, 2-3 curry leaves Cilantro for garnishing
Method: 1) Heat a wok or pan, add 1 tsp oil, Garlic and onion. Saute until onion caramelizes. Add roasted coconut and saute for 2 minutes. Let the mixture cools down. Add 1/2 cup water and grind to a fine paste. keep aside. 2) Heat the same pan, add 1 tbsp oil and prepare tempering by adding mustard seeds, cumin seeds, asafoetida, turmeric, red chili powder, and curry leaves. Add cut potatoes after draining all the water. Do not add water along with potatoes. If you feel the potatoes are getting dry, sprinkle some water. Cook covered over medium heat for 5 to 8 minutes. 3) Once potato is half cooked, add cauliflower florets, Onion paste, tomato paste and 3 to 4 cups water. Add Kanda Lasun Masala, salt and cook covered over medium heat. It will take 20 to 25 minutes to cook Garnish with cilantro. Serve Potato curry with Rice, Roti or Bhakari.
Ingredients: 1/4 cup Chana dal (Note 1) ::::Fresh ground Masala:::: 1 tbsp grated dried coconut, 1/2 tsp cumin seeds 2 Black pepper corn 2 Cloves 1 small bay leaf and 1 cm Cinnamon piece (Note 2) For tempering: 2 tsp oil, 2 pinch mustard seeds, 1/2 tsp cumin seeds, pinch of asafoetida, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 4 curry leaves 1 tsp Tamarind pulp 1 tbsp jaggery 1 tsp Goda Masala 1 tbsp fresh grated coconut 2 tbsp finely chopped cilantro salt to taste
Method: 1) Pressure cook chana dal upto 3 to 4 whistles. Dal should be cooked completely. 2) Roast the following items separately over low heat for 1 minute each: Dry coconut, cumin seeds, black peppercorn, cloves, cinnamon, and bay leaf. Ground it to fine powder. 3) Whisk cooked chana dal. Heat a heavy bottom saucepan (deep skillet). Add oil and two three mustard seeds. Once mustard seeds crackle, add remaining mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder, and curry leaves. Add whisked dal and some water. 4) Let the Amti boil. Once it starts boiling, add 2 tsp of freshly ground masala and Goda masala. Give a quick stir and add tamarind pulp and jaggery. Also add salt to taste. This amti should have thin consistency, so add water accordingly. 5) after two minutes, taste the Amti. Add remaining ground masala if needed. 6) Add fresh coconut and cilantro, simmer for two minutes. It is an accompaniment with Pooranpoli. However, it tastes amazing with hot white rice.
notes: 1) In Maharashtrian families, this Amti (dal) is generally prepared with Pooranpoli. When you cook Chana dal for Pooranpoli, add little extra water in pressure cooker. Once dal is cooked, drain and reserve the water. If the reserved water is 1 cup, keep 1/2 cup cooked dal aside for making Katachi Amti. Follow the above recipe from step no. 2 2) Cinnamon powder is easily available in the supermarket. You can use powder instead of whole cinnamon stick. 3) Freshly ground Masala gives amazing taste to this amti. However, if you don't have time to make it, double the amount of Goda masala. 4) Many people use another method to make Katachi Amti. Whisk the chana dal, add water and adjust the consistency. Add salt, jaggery, tamarind pulp, freshly ground spices, goda masala and fresh coconut. Bring it to boil. Heat a small pan, add oil and make tempering same as step 3, and pour it over boiling Amti. Boil for few minutes. 5) Some people like to add Onion to this Amti. Chop 1 small onion finely. Add it into tempering, saute until translucent and then add whisked dal.
Ingredients: 4 Corn 6 kokum pieces 2 green chilies 1/2 tsp ghee 1/2 tsp cumin seeds 1/4 tsp asafoetida powder 2 curry leaves salt to taste
Method: 1) Remove corn kernels with knife. Boil until soft (I pressure cooked them). Grind to fine paste by adding some water. Strain and squeeze out all the juice. 2) Soak Kokum in a 1/2 cup of hot water. After 30 minutes crush them into water, strain it and add it to Corn juice. 3) In a small saucepan, heat ghee. Add cumin, asafoetida, chilies and curry leaves. Pour the corn juice. Add salt to taste. Serve this soup cold or lukewarm. Also it goes pretty good with white rice.
Ingredients: 1/2 Toor Dal 1/4 cup Tamarind (Soak in water and make 1 cup juice) 4 to 6 Shallots or pearl onions (peeled) 4 to 6 medium cubes of Bottle gourd 5 to 6 medium cubes of Eggplant 2 Drumsticks, cut into 3 inch sticks 2 medium tomatoes, big cubes 1 tsp Jaggery Sambar Masala For tempering 2 tsp Oil, 1 tsp Urad Dal, 1/4 tsp Mustard seeds, 1/8 tsp Hing (Asafoetida), 1/4 tsp Turmeric powder, 10 curry leaves, 1 green chilies
Method: 1) First make Sambar Masala. Pressure cook Toor dal until tender. whisk nicely. 2) Heat oil for tempering. Add mustard seeds, urad dal, asafoetida, curry leaves and green chili. Add onion and drumsticks, saute for 1 minute. Add 1 cup water, cover and cook over medium heat until half done. 3) Once drumsticks and onions are half cooked, add eggplant and bottle gourd. Add tamarind juice and 1 tsp salt. Cover and simmer over medium heat for 15 minutes. Add some water if needed. 4) After all vegetables get cooked add cooked toor dal and little water. Taste and add salt if needed. Add ground Sambar masala, jaggery, and tomatoes. Cover and cook for 2 to 3 minutes over medium heat. Add 1/2 tsp red chili powder for little color. 5) Taste samhar, and add any ingredient if needed. Serve hot with Idli, Dosa, Uttappa, Medu Vada and other south Indian recipes.
Note: 1) Do not roast Masala ingredients for too long it can change color of sambar. 2) Peel bottle gourd before adding, the peels take longer to get cooked. 3) Add Potatoes, red pumpkin in sambar according to your taste. 4) If you don't have shallots, just dice normal onion into big chunks and use it.
Ingredients: 2 cup Spinach, finely chopped 1 tbsp Oil 1/2 tsp cumin seeds 1/8 tsp Asafoetida powder 1/4 tsp Turmeric Powder 1 tsp Red Chili powder 2 tbsp roasted Peanuts Powder 2 tbsp Peanuts 1 tbsp Chana Dal 1 tsp grated Dry coconut 2 tsp Tamarind pulp 1 tsp Jaggery 2 tsp Ghee 3 to 4 curry leaves 1 tbsp Cashew nuts 2 to 3 Garlic cloves, peeled and slightly crushed Salt to taste Cilantro and fresh grated coconut for Garnishing
Method: 1) Soak Chana Dal and peanuts into warm water for 4 hours and Drain. 2) Heat 1 tbsp Oil in medium pan. add cumin seeds, Asafoetida, Turmeric Powder and red chili powder. saute for 5 seconds, add soaked chana dal and peanuts and saute for a minute. Now add spinach and 1/2 tsp salt. Stir for 2 to 3 minutes or until spinach cooked nicely. 3) Add 1 to 1 1/2 cup water and bring it to boil. Add tamarind, jaggery and garam masala. Also add peanuts powder. Add salt if needed. Boil over medium heat for 2 minutes. Transfer it to serving bowl. 4) heat a small saucepan, add ghee and allow to heat. add curry leaves and garlic cloves. Let the garlic become golden in color. Add cashew nuts and wait until little brown in color. lastly add dry coconut, stir for 5 seconds. Pour this hot seasoning over Palak Amti. Serve hot with Rice and Bhakari (Millet Roti)
Note: 1) Chop Spinach finely, bigger pieces of spinach don't taste good in the curry. 2) We have not used any cooked lentils to make Amti. Therefore, it is very thin in consistency. So add water accordingly.
Ingredients: 3/4 to 1 cup Red Beans (I used light red beans) 1 to 1 1/2 tsp Ginger-garlic paste 3/4 cup Onion, finely chopped 3 medium tomatoes 1 to 2 tbsp Oil 1 Bay leaf 1 inch Cinnamon Stick 1/2 tsp Cumin seeds 1/4 tsp Turmeric Powder 1 tsp Red Chili Powder (Preferably Kashmiri) 1 tsp Cumin powder 1 tsp Coriander powder 1/4 tsp Amchoor Powder 1/2 tsp Garam masala Salt to taste
Method: 1) Wash and soak red beans in the water for 6 to 7 hours. Pressure cook till tender. Add some salt while cooking. Do not overcook, otherwise beans get cracked and become mushy. We need properly cooked beans but at the same time they should remain whole. 2) Blanch tomatoes and peel off the skin. Also remove the seeds. Add the remaining portion of tomatoes into blender and blend to nice puree. 3) Heat oil in the pan over medium flame. Add Bay leaf and Cinnamon, saute for 30 seconds. Now add Cumin, turmeric and red chili powder. Stir for 2-3 seconds and immediately add Ginger-garlic paste, saute for about 20 seconds. 4) Add Onion and saute till it gets nice brown color. Do not add salt as onion sweats because of salt. Also do not cover the pan while cooking onion. Steam water drips into onion and steals the flavor. Therefore, saute onion in hot oil. 5) Once onion is nicely sauteed, add tomato puree. cover and cook over medium heat. Add some water and cook for 3 to 4 minutes. Add Cumin pdr, Coriander pdr and Garam Masala. Mix and cook for 2 minutes. 6) Then add cooked red Beans and stir. Add salt if required. Cook over low heat for 20 minutes. Add little water to adjust the consistency of gravy.
Garnish with Cilantro. Serve Rajma with steamy hot rice.
Ingredients: 3/4 cup Dried Chickpeas 2 tbsp Oil 1 cup Tomato, finely chopped 3/4 to 1 cup Onion, finely chopped 1/2 tsp Cumin seeds 1 tsp Red chili Powder 2 Green Chilies 4-5 Curry Leaves 1 tsp Ginger paste 1 tsp Coriander Powder 1 tsp Cumin Powder 1/2 tsp Cinnamon Powder 1/2 tsp Garam Masala 2 tbsp Tamarind Pulp 1/8 tsp black Pepper Powder Salt to taste
Method: 1) Soak Chickpeas for 8 to 10 hours into water. Pressure cook until Chickpeas become soft and tender. Do not overcook Chickpeas. Add little salt to while cooking. 2) Heat a pan, add oil and let it become hot. Turn heat on medium. Then add Cumin seeds, Red Chili powder, Green chilies and Curry leaves. Now add Ginger paste. Saute for few seconds, add chopped onion and little salt. Let onion cook over medium heat. Once Onion is done, add Cinnamon Powder, Cumin powder and Coriander powder. Saute for 20 seconds. Then add chopped Tomatoes. Cook until soft and tender. 3) Once Tomato is cooked add chickpeas and approx 1 cup water. Give a nice stir. Cover pan with lid and cook for 2-3 minutes. Then add Tamarind Pulp, Pepper powder and Garam Masala. Let it boil for few minutes. We have added salt while cooking chickpeas and sauteing Onion, add salt only if needed.
Garnish with Cilantro and chopped Onion. Serve hot with Slice bread or Dinner Roll.
for Pakoda 1/2 cup Gram Flour 1/2 cup Onion, finely chopped 1/2 cup Methi leaves, finely chopped Salt to taste 1/4 tsp Baking Soda 1 tsp Carom Seeds 1/2 tsp Cumin Seeds 1 tbsp grated Ginger 1 tsp Red Chili Powder 1/4 tsp Turmeric powder Oil to deep fry
For Kadhi 1 cup Yogurt 1/4 cup Besan 2 tbsp Oil 1/2 tsp Fenugreek Seeds 1/2 tsp Turmeric 3-4 Curry leaves 1 tsp Chili Powder 1 dry Red Chili 2 tbsp Cilantro for garnishing Salt to taste
Method: First, keep the batter ready for pakodas, then make Kadhi. While kadhi is boiling, deep fry pakodas and add them to the kadhi. To make Pakoda batter, mix all the ingredients for Pakodas, in a bowl. add little water and make a thick batter. Cover and start with Kadhi.
Kadhi: 1) Whisk Yogurt nicely. Add gram flour and whisk again. add 2 cups of water or to adjust the consistency. Also add salt to taste. 2) Heat 2 tbsp oil in a deep pan over medium heat. Add fenugreek seeds, 1 red chili, Turmeric powder and Curry leaves. stir for few seconds. Add yogurt and gram flour mixture. Turn the heat on medium high. Add red chili powder. Stir until Kadhi starts boiling.
Pakoda: 3) Once kadhi starts boiling, turn the heat on low. Now on another stovetop, heat oil for deep frying pakodas. Drop very little batter to check whether oil is hot enough for frying. Oil is hot enough when a drop of batter on the oil sizzles and rises to the top. When it happens, turn the heat over medium high. Drop spoonfull size of batter to make Pakodas, you can make 6 to 7 pakodas at a time or according to size of you fryer. 4) Once Pakodas are golden brown in color. Drain with skimmer and directly pour into boiling kadhi. Cover the kadhi pan with lid and cook in slow flame for 20 minutes.
Ingredients: 1/2 cup Toor Dal 7 to 8 Drumstick pieces (4 inch length) For Seasoning: 1 tbsp Oil, 1/4 tsp Mustard seeds, 1/4 tsp Cumin Seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric Powder 5 to 6 Curry Leaves (Know more: Health Benefits of Curry Leaves) 4 to 5 Green Chilies, Sliced lengthwise 1/4 cup grated Coconut 1/4 cup Cilantro, finely chopped 1 to 1 1/2 tsp Goda Masala 1 tsp Jaggery 3 to 4 Kokum Salt to taste
Method: 1) Wash and pressure cook Toor Dal for 6 to 7 whistles. Then Pressure cook drumsticks for 2 to 3 whistles. Add little salt to drumsticks while pressure cooking. Do not pressure-cook Toor Dal and Drumsticks together. Drumsticks need lesser time to cook. If Drumsticks for 6 to 7 whistles, they will become mushy. 2) Mash cooked Toor Dal, Heat a pan, add Oil and let it heat. Then add Mustard seeds, Cumin Seeds, Asafoetida, Turmeric, curry leaves and Coconut. Saute for few seconds. Add Cilantro and saute for more 15 seconds. Add mashed Toor dal in this seasoning and stir. Also add water to adjust consistency. 3) Once Amati starts boiling, add cooked Drumsticks. Stir and add Goda Masala, Kokum and salt. Let it boil over medium heat for 5 minutes. After 5 minutes, add Jaggery and boil for 2 more minutes. Turn off heat, cover pan with lid for 2-3 minutes to mingle all the flavors. Serve Amati with white rice. Drizzle little ghee to enhance the flavor.
Ingredients: ½ cup Paneer Pieces ¼ cup Green beans (1/2 inch pcs) ¼ cup Carrot, small cubes ¼ cup potato, peeled and cubed ¼ cup Cauliflower pieces ½ cup onion cubes 3 tbsp Green peas 1 cup Tomato cubes (peeled) 1 Tbsp Tomato Paste ½ tbsp Cumin seeds ½ tbsp Red Chili Powder ½ tsp Garam masala 1 bay leaf 1½ tbsp Milk 1½ tbsp Butter 2 tbsp Ghee Salt to taste
Method: 1) Heat 2 cup water in a saucepan. Add Green beans, Carrot, Potato, peas and cauliflower. Put a Bay leaf in the water to give nice flavor to vegetables. Stir and let the vegetables cook until tender. Reserve remained water for further use. Remove the bay leaf. 2) Blanch two tomatoes, remove skin and make small pieces of tomatoes. 3) Heat a nonstick pan, add Ghee and let it melt. Add Cumin seeds and onion, saute until onion becomes translucent. Add Garam Masala and give a nice stir. 4) Then add blanched Tomato pieces. Let it cook until the mixture leaves butter. 5) Add cooked vegetables, reserved water, tomato paste, salt and Chili Powder. Stir nicely. 6) Turn heat on medium low. Add Milk, butter, Paneer pieces and mix very gently. Cover pan with lid and let it cook for 5 minutes. Serve hot with Chapatti, Naan, or Roti.
Labels: Paneer Makhanwala, paneer Makhanvala recipe, North Indian Recipe, Punjabi curry
Ingredients: 1 cup dried Black peas (Kala Vatana) Onion-Coconut Paste: 1/4 cup fresh coconut, (scraped), 1/2 cup Onion, sliced lengthwise, 1 tbsp Oil For Tempering 2 tbsp Oil, 1/4 tsp Mustard seeds, 1/2 tsp Cumin Seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric Powder, 1 tsp Red chili Powder, 4 Curry leaves 1/2 cup Onion, finely chopped 1 tsp Coriander Powder 1 tsp Cumin Powder 3 Kokum 1 tsp Jaggery 1 tbsp Goda Masala salt to taste
Method: 1) Soak dry Vatana in warm water for 8 to 10 hours. They get swollen after 8 hours. Drain and remove water completely. Transfer drained Peas to a clean cotton cloth place in the center. Hold all the edges together, twist and tie tightly. Place it to warm place for atleast 10 to 12 hours for sprouting. 2) Heat a nonstick pan. Add 1 tbsp Oil. Add Onion (thinly sliced), saute till translucent. Add scraped Coconut (Note). saute for a minute and turn off heat. Let this mixture cool down and grind to fine paste. 3) In a small pressure cooker (Note), heat 2 tbsp oil. temper with Mustard Seeds, Cumin Seeds, Asafoetida powder, Turmeric Powder, red chili powder and Curry leaves. Now add sprouted black Peas and saute for a minute. Add cumin and coriander powder, add enough water to pressure cook (approx 1 to 1 1/2 cup). Add salt to taste, Goda Masala, and Kokum. Give a nice stir and close pressure cooker with lid. Pressure cook peas curry to 5-7 whistles or till peas get cooked nice and tender. 4) Let the pressure cooker cools down. Open the lid. Turn the heat on. Once the curry starts boiling, add coconut-onion paste, little jaggery. Stir nicely. Also add little water, if needed, to adjust the consistency. Taste the curry and add salt or chili powder to your taste. Serve Black peas curry with steamy white rice.
Note: 1) If you are using grated 'dry' coconut, saute coconut first in Oil till brown and then saute Onion. 2) Some people don't like to pressure cook curry, after tempering and adding spices. In that case, pressure cook only soaked peas with little salt and water until soft and tender. And then in a deep pan proceed with tempering (step 3), add cooked Peas, coconut-onion paste and other dry ingredients. Boil for few minutes to get nice aromatic flavor.
Ingredients:
