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Wednesday, May 9, 2018

Bendakaya masala



Ingredients:

  • 250 grams bendakaya or ladies finger 
  • 3 or 4 tbsps oil
  • ½ tsp cumin or jeera
  • ¾ to 1 cup onions (finely chopped or processed)
  • ¾ tbsp ginger garlic paste
  • ¾ to 1 cup tomatoes (deseeded & chopped)
  • salt as needed
  • 1 green chilli slit (optional)
  • ¼ tsp turmeric
  • ½ to 1 tsp red chili powder
  • ¾ to 1 tsp garam masala
  • Water as needed


Method:

  1. Wash bhindi under running water well. Drain them and wipe off with a tissues.Chop off both the ends and discard them. Chop them to 3/4 inch pieces.
  2. Heat 1 ½ tbsp oil in a pan. Saute bhindi on a medium flame for about 5 to 7 ins stirring often until they are partially cooked. At the end of this step bhindi should not be sticky.Transfer them to a plate and set aside.
  3. Add 2 tbsps oil more to the pan. Add cumin,When they begin to splutter add onions and green chili. Saute them until they turn golden.
  4. Add the ginger garlic paste and saute for 2 to 3 mins till the raw smell of the garlic goes away.Add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
  5. Add red chili powder, turmeric and garam masala.Mix everything well and saute until the mixture leaves the pan.
  6. Pour ¼ to ½ cup water to cook the masala. Check the salt and adjust as needed. Do not add too much water.Add fried bhindi. Mix everything well.
  7. Cover and cook on a low to medium heat until bhindi turns slightly tender and the aroma comes out.
  8. Serve bhindi masala with roti or rice.


Monday, May 7, 2018

Beerakaya Tomato Curry




Ingredients:

  • Ridge gourd - 2 to 3, medium size, peeled and chopped into small pieces 
  • Tomatoes - 2, finely chopped
  • Onion - 1, finely chopped
  • Green chilies - 1, slit length wise
  • Turmeric powder - 1/4 tsp
  • Red chili powder - 1 tsp
  • Coriander powder - 1/4 tsp
  • Cumin powder - 1 tsp
  •  Coriander leaves - 1 tbsp, finely chopped
  • Mustard seeds - 1/2 tsp
  • Garlic cloves - 1, lightly crushed
  • Curry leaves - 1 sprig
  • Cooking oil - 1 tbsp

Method :

  1. Heat oil in a cooking vessel, add the mustard seeds and allow to splutter. Add crushed garlic and curry leaves and saute for a few seconds.
  2. Add the chopped onions and green chilies and saute for 4 mts. Add turmeric powder and chopped ridge gourd and cook on low to medium flame for 4 mts.
  3. Place lid and cook for 10 mts. Add red chili powder, coriander powder. saunf powder and roasted methi powder and cook for 2 mts.
  4. Add the chopped tomatoes and cook with out lid for 5 mts. Place lid and cook for 5 mts. Add a small cup of water, salt, jaggery and garam masala powder and place lid.
  5. Cook on medium flame till it reaches curry consistency. \njkgarnish with chopped coriander leaves.
  6. Serve warm with rice or rotis.

Saturday, April 21, 2018

Matar paneer

Ingredients:

  • 1 tbsp oil
  • 1 tbsp. ginger garlic paste
  • 1 cup onions chopped (1 large)
  • 1 to 1 ¼ cup tomatoes (2 medium)
  • 8 cashewnuts
  • ½ tsp Salt
  • 2 tbsp oil
  • 1 inch cinnamon
  • 2 cardamoms
  • 1 small bay leaf
  • ¾ to 1 tsp red chili powder (less spicy variety)
  • ½ to ¾ tsp garam masala
  • ½ to ¾ tsp coriander powder
  • ½ to ¾ cup peas (boiled or frozen)
  • 1to 1 ¼ cup water (use more if needed)
  • 1 green chili deseeded & slit
  • 250 grams paneer
  • Salt as needed (about ¼ to ½ tsp)
  • Handful of coriander leaves
  • 1 to 2 tbsp milk cream


Method:


  1. Heat a pan with 1 tbsp oil.Add onions and fry until they turn transparent.Add ginger and garlic. Saute for a min.
  2. Add tomatoes, turmeric and salt. Saute for 2 to 3 mins. Cover and cook until tomatoes turn soft.
  3. Cool this completely. Make a fine paste of this in the blender.
  4. Add 2 tbsps oil in the same pan. Add cinnamon, cardamoms and bay leaf. Saute for a minute.
  5. Add the pureed onion tomato mixture. Add chili powder, garam masala and coriander powder. Saute this mixture until it leaves the pan. Keep stirring to prevent burning.
  6. Add green peas and pour 1 to 1 ¼ cups water.i used frozen peas.Mix and cover the pan. Cook until the gravy thickens and traces of oil appear over the gravy.
  7. Check salt and add more if needed.Add  paneer .Mix well. Cover and cook just for 2 mins.
  8. Sprinkle coriander leaves and cream.Mix well.
  9. Serve matar paneer with rice, naan or paratha.

Friday, April 20, 2018

Aloo gobi



Ingredients:
  • 2 to 4 tbsp oil
  • ½ to ¾ tsp cumin / jeera
  • ¾ cup onions finely chopped
  • ¾ tbsp ginger garlic paste
  • 2 potatoes (medium sized) or 1 & ½ cups cubed
  • 1 ½ to 2 cups cauliflower
  • salt as needed
  • ¼ tsp turmeric
  • ¾ to 1 tsp red chili powder
  • ½ to ¾ tsp garam masala
  • Coriander leaves handful - chopped finely
Method:

  1. Heat 3 cups water in a pot. Turn off when the water turns slightly hot. Clean and cut the cauliflower florets to medium size. Add them to the hot water and leave for 3 mins.Discard the water and rinse them in fresh water. Drain them and set aside.
  2. Add oil to a pan and heat it. When the oil turns hot, add cumin seeds. When the cumin seeds begin to splutter, add onions and . Saute till they turn golden. Keep stirring to fry them evenly.Add ginger garlic paste. Saute for 2 mins till the raw smell goes away.
  3. Add potatoes and saute for 2 to 3 mins. Cover and cook on a low to medium heat until the potatoes are half cooked. Keep stirring in between. If needed sprinkle 2 tbsp water.
  4. Add cauliflower and stir fry for another 2 mins.Add salt, turmeric and red chilli powder.Stir and mix to coat the spice powders well.
  5. Cover and cook until the potatoes and cauliflower both turn soft and are fully cooked. If your veggies are too dry then you can sprinkle very little water and continue to cook covered.Keep stirring occasionally to prevent burning.Check if the potatoes are completely cooked. Sprinkle garam masala and coriander leaves. Mix well.
  6. Cook covered for another 2 mins.Serve aloo gobi with rice or roti.

Saturday, April 7, 2018

mushroom pulao

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Ingredients:
  • 1 cup basmati rice or any rice
  • 10 mushrooms thily sliced
  • ½ onion finely chopped
  • 2 tbsp oil
  • ½ cup peas frozen
  • 5 black peppers
  • 1 tbsp cumin seed 
  • 2 cardamom 
  • 1 bay leaf 
  • 3-4 cloves 
  • 1 tsp garam masala powder
  • 1 tbsp chilli powder
  • ½ tsp turmeric powder
  • 2 tbsp lemon juice
  • 1 tbsp ginger garlic paste
  • salt to taste
Method:
  1. soak rice in water for 30 mins.Add mushrooms to boiling water and cook them for 15 mins.
  2. Add oil and add black peppers, cumin seed, crushed cardamom, bay leaf and cloves.
  3. add finely chopped onion and saute until they change color.now add gingergarlic paste and saute it for a minute.
  4. now add strained mushrooms and toss it few times.keep stirring till mushrooms becomes translucent.
  5. now add strained rice and toss it for 1-2 minutes.Add garam masala, chilli powder and turmeric powder. give a gentle mix.
  6. Add 2 cups of water.now add Peas. fry it for a minute.
  7. add salt as per your taste and give a mix. increase the flame to medium and close with a lid.cook it for about 15 minutes on low flame.
  8. your mushroom pulao is ready with salad or raita.

Monday, April 2, 2018

Ginger chutney



Ingredients 
  • small ball sized tamarind
  • ¼ cup hot water
  • 2 tbsp oil
  •  tbsp chana dal 
  • 1 tbsp urad dal 
  • ¼ tsp mustard seeds
  • ¼ tsp methi 
  • 4-7 kashmiri red chilli dried
  • handful of curry leaves 
  • ¼ cup ginger peeled & chopped
  • 2 tsp jaggery
  • salt to taste
for tempering:
  • 1 tsp oil
  • ½ tsp mustard seeds 
  • few curry leaves 
Instructions
  1. firstly, soak tamarind in hot water for 10 minutes and squeeze to remove juice.
  2. In a thick bottomed pan heat oil.add 1½ tbsp chana dal, 1 tbsp urad dal, ¼ tsp mustard seeds and ¼ tsp methi seeds.roast for a minute on low flame.
  3. Add 4-7 red chilli, curry leaves and peeled ¼ cup ginger.continue to saute on low flame till the raw smell from ginger disappears.
  4. Transfer the mixture to the blender.Add in jaggery, salt and tamarind pulp.blend to smooth paste adding more water if required.
  5. further for tempering, heat oil in a small kadai.add in mustard seeds and curry leaves.And transfer the tempering over prepared ginger chutney.Serve ginger chutney with pesarttu.

Wednesday, March 21, 2018

Kadai egg masala

Ingredients 

  • 4 to 5 boiled eggs

  • 1 cup cubed capsicum

  • ¾ to 1 cup cubed onions (layers separated)

To powder

  • 2 tbsps. coriander seeds

  • 1 to 2 red chilies 

For gravy

  • ¾ cup onions cubed (1 large)

  • 1 ¼ cup tomatoes deseeded chopped (2 large)

  • 1 ¼ tsp ginger garlic paste

  • 10 cashew nuts

  • ½ tsp garam masala

  • ½ tsp red chili powder 

  • salt as needed

  • Coriander leaves for garnish 

Method:

  1. Powder the ingredients mentioned under "to powder". Set this aside.

  2. Make a fine paste of cashews in the same jar with little water. Set this aside.

  3. Puree the tomatoes and onions as well.

  4. Heat oil in a pan and saute eggs until golden. Set these aside.

  5. Saute onions on a high heat for 2 to 3 minutes. Set these aside.

  6. Add more oil and saute ginger garlic paste for 1 to 2 mins, add the ground powder and saute until fragrant.

  7. Add onion tomato puree and saute for 2 mins.
    Add red chili powder, garam masala and salt. Fry for few mins.

  8. Add the cashew paste. Saute untilt he mixture leaves the sides.

  9. Add 1 cup water and cook until the oil begins to separate.Add onions, capsicum and eggs. Stir and cook for 2 mins.

  10. Sprinkle coriander leaves. Switch off the heat.
    Serve with paratha, roti or plain rice.