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

Monday, January 23, 2012

Baby Corn Curry

Getting Up early on cold winter mornings is a tough task for all of us who would like to Curl Up under a quilt and wait for the Lethargic Sun to get into action and warm up for us to an extend where we can easily venture in to the Kitchen with out Shuddering too much.

On one such Chilly day I prepared Hot Baby Corn Curry and  the dish turned out be an  Idyllic and perfectly Harmonized with the Weather.

Baby Corn
Baby Corn is most common in Asian Cuisine,it is eaten both raw and cooked.It is also called as Candle Corn or Cereal Corn and can be seen in the wide variety of dishes starting from Salads to Manchurians..

 Baby Corn Curry

1)1 cup baby corn(cut into 1 inch pieces)
2)1 big onion chopped
3)1 big tomato diced
4)1Tbsp ginger garlic paste
5)1 tsp garam masala
6)2 tsp red chilly powder
7)1 tsp sugar
8)1 tsp turmeric
9)salt as per the taste
10)1tsp mustard seeds
11)1tsp coriander powder
12)3 Tbsp butter or vegetable oil

1)Take butter in a kadai,add mustard seeds
2)After the spluttering stops add baby corn pieces,turmeric powder and pinch of salt.Fry for 5 minutes
3)Add chopped onion and ginger garlic paste.Fry until the onion turns translucent.
4)Add diced tomato,red chilly,garam masala,sugar and cover the lid and allow it to cook for 5 minutes.Add water if required.
5)Check the seasonings and cut the flame to off.
 Baby Corn Curry is ready,serve hot with chapathi's and pooris.

1)Few tsp of roasted ground nut or peanut powder can be added to get the crunchy texture.
2)Kasoori Methi can be added to enhance the flavor.
3)Baby corn can be pressure cooked if you don't like the crunchy texture of the corn.

Sunday, January 15, 2012

Veggietable Almond Kurma

The Early Morning Always Elites me with the Soft Breeze Swirling on my face, the Chirping Birds Flying and Singing Happily and the Golden Sun Rays Peering through my window.This is just one Prodigy of the Nature which Happens Everyday.This Rejoiced my hungry eyes and now it was the time to Gobble my hungry stomach. 

My today's recipe is mixed veggie curry kurma or korma.A korma is a dish made using combination of veggies along with yogurt,cream,coconut milk or any nut and seed pastes.The spices and the vegetables decides the taste of the korma.Any Summation or Diminution of spices and vegetables yields an altogether new taste and a recipe. 

1)12 to 15 almonds/badam soaked overnight
2)2 cups mixed vegetable(any of your choice)
3)1 chopped onion
4)1 chopped tomato 
5)1 cup milk
6)3 tsp sugar 
7)5 to 19 pepper corns
8)1/2 inch cinnamon stick
9)1 Tbsp ginger garlic paste 
10)5 to 6 dry red chillies 
11)2tsp jeera/cumin 
12)1Tbsp coriander seeds
13)3Tbsp vegetable oil 
14)1tsp mustard seeds 
15)salt as per the taste
16)coriander leaves for garnishing
17) 4 to 5 cloves
18)mustard seeds

1)1)Pressure cook the veggie carrot & Beans
2)Dry roast cumin,coriander,red chillies,pepper, cinnamon,cloves.
3)Blend tomato ,almond and the spices into a fine paste. 

4)Take oil in a Kadai/Wok,add mustard seeds,when it starts to splutter add finely chopped onion and fry until the onion turns into translucent (By adding little salt)
5) Add the remaining veggies including Cauliflower(Wash the cauliflower throughly)
6)Add the masala paste and dilute it to the required consistency by adding milk
7)Add sugar and salt and cover the lid(helps in absorbing the seasoning) for 5 minutes
8)Switch off the flame when Veg Kurma is ready..
9)Garnish with Cilantro/Coriander.

        Veggie Almond Korma is ready,serve hot with Chapathi,Roti or with Poori's.

Wednesday, November 10, 2010

Ridge Gourd coconut Curry / Hirekai Sihi

On  days like this when  the mind is Overwhelmed with the Diwali Blues and the sky is darkened with the clouds and desperately waiting to pour the rain down.Such a foresight  forced me to start my day on a sluggish note.

Suddenly  a  thought of entering the Kitchen lit up my spirits to some extend.Though I was Famished my mind was yearning for a new recipe.  On that Cozy note I tried this simple recipe the result of which has not only  brightened my day but also declared this as one of the Vitally Important Recipe on a Dispirited Day..

Ridge Gourd coconut curry is a simple south Indian curry which can be prepared on a shorter notice with some scant ingredients.

1)1 cup diced  tender Ridge gourd.
2)1 cup freshly grated coconut
3)2 to 3 green chillies split into half
4)salt as per the taste
5) Pinch  of Hing/asofoetida
6)2 Tbsp Jaggery or Brown sugar

For Tadka:
1)2 tsp coconut oil/vegetable oil
2)1 tsp mustard seeds
3)2 dry red chillies(split into pieces)
4)Few curry leaves

1)Pressure  cook the tender ridge gourd cubes by adding little water and a tsp of oil( 2 to 3 whistles) 
2)Make a fine paste of freshly grated coconut,green chillies by adding little water(the paste has to be real fine)
3)Get this grounded coconut mixture to a boil,add pressure cooked Ridge Gourd(make sure it is not over cooked)
4)Add salt, pinch of hing,jaggery according to the taste.
5)Take a tsp of oil in small kadai,add the mustard seeds,split dry red chillies and a pinch of hing..After the spluttering stops add curry leaves and cut the flame.
6)Add this tadka to the ridge gourd curry.

Ridge Gourd  coconut  Curry is ready,serve hot with white rice or as a side dish for chapathi's and roti's 

1)The same curry can be prepared using Snake Gourd.
2)Freshly grated coconut can be replaced with a fresh coconut milk.

Tuesday, November 2, 2010

Rajma Curry

A few days ago a  Strange Craving Randomly popped in to my head and when ever this happens I generally wait before Plunging in to the Kitchen  giving enough time for the  Hankering  to Wane Off.

But this time the desire didn't shrink instead It kept pecking  me in the middle of the night and that is when I decided to give this recipe a shot..Though this recipe is one of the recurring recipes on my dining table, I feel I have not tailored this recipe to the perfection and hence kept thinking about Improvising to get an Impeccable result..

This time I could say I am almost successful in hitting the Bulls-Eye and hence decided to save the image and blog about it... 

Rajma Curry:
This Delicious healthy side dish  is a very popular north Indian dish  liked  not only in North   but allured all over the India as well..  
The Kidney Bean with its dark red skin is named for its visual resemblance to a Kidney...
 The preparation includes overnight soaking of the beans followed by the broiling of the beans and later mixing with whole spices.... 

1)2 small cups Rajma/Red kidney bean soaked over night
2)1 large onion chopped finely
3)1 large tomato chopped finely
4)1 Tbsp ginger garlic paste
5)2 tsp red chilly powder
6)1 Tbsp coriander cumin powder
7)Kasuri methi(app 2 tsp)
8)1 tsp Haldi/Turmeric
9)1 Tbsp Garam masala
10)2 Tbsp fresh cream (optional)
11)2 Tbsp vegetable oil
12)1 tsp Cumin/Jeera
13) Coriander/cilantro for garnish
14)Salt and sugar according to the taste

1)Pressure cook Red kidney bean by adding a tsp of salt and few drops of oil.(min 4to 5 whistles)save the excess water..
2)take vegetable oil in a kadai,add cumin seeds,wait until it splutters,then add ginger garlic paste,onion and saute until it turns golden brown color(Add a pinch of salt)
3)add finely chopped tomato,haldi,the whole spice powder(garam masala,red chilly powder,coriander cumin powder) fry until the tomato becomes soft.
4)add cooked Rajma along with the water,add Kasuri methi(rub b/w the palms)salt,sugar and some more water if required.Cover the lid and allow it to cook for about 15 minutes until the Rajma bean cooks and soaks up all the flavor.
5)Finely add fresh cream,coriander leaves and cut the flame to off.

Rajma Bean curry is ready,Serve with hot Basumathi rice , parata ' or with roti's...

1)The preparation of the Rajma curry varies from region to region and from kitchen to kitchen ,Rajma bean tastes well if cooked with lots of whole spices..
2)Rajma should be soaked well and cooked well before consuming.. soaking for an overnight makes the bean softer and also helps in absorbing the flavor....
3)Adding little salt and oil while pressure cooking  avoids Rajma bean getting over cooked.   
4)Rajma curry makes a great combo with Jeera-Rice,plain Basumathi rice with pure Ghee and also with all kinds of Roti's.. 

Thursday, September 30, 2010

Pumpkin Coconut curry

What's more Comforting and Gratifying than sipping your favorite Masala Chai with the News paper on the side?
 Today's My first cup of Tea seemed more tastier and soothing than the rest coz my dear Hubby seemed more relaxed and I was not rushing to the Kitchen to Break Our fast.Suddenly My attention was garbed by a column in a news paper where they posted an Italian Recipe....Apart from the recipe what's more striking to me was the Ingredients,it seemed as if some one had stolen all the ingredients from my pantry and came up with an  Wholly new recipe..The reason why I was so Astonished was, the same Ingredients have put an  entirely New spin on the Dish.....Kitchen is truly a Magical Place where each Individual comes up with altogether a new recipe with almost the same Ingredients....

Now coming to my Recipe of the day,my today's pick is Pumpkin Coconut Curry.Hailing straight from the kerala the curry Doubtlessly pleases the palate.The Coconut Milk used in this curry not only Sweetens and Thickens but also makes it Richer and Tastier. 

1)1 Cup thick coconut milk
2)Pumpkin Diced into cubes(Bhoodh Kumbala kai)
3)4to 5 green chillies(split into half)
4)salt as per the taste
5)Pinch of Hing
6)1 cup water
7)Curry leaves

Tadka Ingredients:
1)2 tsp coconut oil/ vegetable oil
2)1 tsp mustard seeds
3)2 to3 red chillies(split into pieces)
4)curry leaves

1)Cook diced pumpkin and split green chillies by adding little water on a medium flame for about 5 to 10 minutes
2)When the vegetables are cooked halfway add thick coconut milk,curry leaves,Hing and salt according to the taste.
3)When it gets to a boil cut the flame to off.
4)Take coconut oil in a small kadai,add mustard seeds.
5)After the spluttering stops add split red chillies,curry leaves and switch off the flame.
6)Add this tadka to the pumpkin coconut curry.

    Serve hot Curry with white rice or chapatis/Phulkas

1)Store brought coconut milk works well.In order to prepare fresh coconut milk blend freshly grated coconut by adding little hot water in to a fine paste.
squeeze out the thick milk(by discarding the blended coconut) from the blended paste and repeat this procedure at least once to get a thick sweet coconut milk.
2)The consistency of the curry should be thick so that it can be served as a side to chapatis and pooris.
3)Any favorite Legume can be added to the curry.(make sure the legume is pressure cooked before adding to the curry)

Wednesday, May 19, 2010

Onion Sambar(Ideal Choice for Idli and Dosa)

Idli's are more Scrumptious and  Adorable if paired with a Flattery Vegetable Sambar...
Sambar is one of the most loved dishes of south Indian Cuisine..It accompanies with almost anything...Every South Indian house holds a secret and a traditional recipe..

My Mom makes the best and most delicious sambar's  which I could ever think of..Addition of new vegetables and new masala creates a gate-way for a new sambar recipe... 
The main Taste maker in the sambar are the masalas which goes in and to some extend vegetables also plays a vital role in enhancing the flavor...My Mom has some oodles of sambar recipe,today my pick is simple,spicy yet very Tasty...

Idli and my mom's Sambar recipe is like a Match Made In Heaven,I bet you cannot Resit... 

1)1  small cup Toor Daal
2)1 big sized  chopped tomato(or 2 small ones)
3)1 big sized chopped onions
4)1/2 lemon sized tamarind(can adjust with the sour ness of the tomato)
5)pinch of Turmeric and Asafoetida
6)3Tbsp Coriander seeds
7)2 Tbsp Cumin seeds
8)1 tsp Red chilly powder
9)4 to 5 dry red chilly
10)Jaggery as per the taste
11)salt as per the taste
12)cilantro/coriander leaves
13)1/2 cup grated coconut
14)curry leaves for garnishing
15)3 Tbsp oil
16)1 tsp mustard seeds

1)Dry roast the cumin & coriander seeds for about 1 to 2 minutes
2)Blend all the Ingredients(cumin,coriander,turmeric,hing,dry red chillies,tamarind,grated coconut) in to fine paste using little water
3)Take oil in a Kadai,when the oil gets to warm add mustard seeds.
4)When the spluttering stops add finely chopped onions,curry leaves and fry until the onion becomes translucent.(by adding a pinch of salt)
5)Pressure cook toor daal,by adding little water,haldi and a tsp of oil (takes 3 to 4 whistles)
6)Add finely chopped tomato,little water and cover the lid until the tomato become tender
7)Add the blended masala,red chilly powder,give it a nice stir,add required amount of salt,jaggery,hing,cooked daal,turmeric(water if needed) and allow to boil for about 6 to 8 minutes
8)Check the seasoning,add cilantro and switch off the flame.

1)Vegetables can be varied  according to the individual taste preferences.Small onions makes sambar even more flavorful.  
2)Instead of cumin coriander seeds,we can directly add cumin coriander powder.

      Onion Sambar is ready,serve hot with Idli,Rice or Dosa

Wednesday, May 12, 2010

Kerala Style Avial/Aviyal !!

'Kerala' Fondly Referred to as 'God's Own Country'  not only holds a spectacular destination spot for tourist but also an amazing Paradise for Epicures...Kerala Cuisine is famous for its Unique traditional recipes and the mild spices used in the dishes leaves an Unforgettable Zest to the Tongue... 

All Most Every dish prepared in Kerala has Coconut and the spices which goes into the dish   makes it special and tastier in its own way...
Among many other finger licking dishes I think Avial is one dish which stands out from everything else..It is surprising to know that this delicious nutritious dish is made from the left over veggies...As this dish demands no particular vegetables, so almost any vegetables can be added according to their individual taste preference...

During My growing-up years I remember this was one Requisite dish which was always present on any special occasions or during any celebrations...People who apprise the aroma of pure Coconut oil would surely fall in love with this dish  as this dish calls for  coconut oil,which in deed helps in taking the  flavor to the next level...

1)1/2 cup potato chopped length wise
2)1/2 cup Chopped Tondekayi/Tindora
3)1/2 cup chopped Drumstick
4)1/2 cup Chopped unripe mango(optional)
5)1/2 cup  chopped carrots 
6)1/2 Cup beans
7)Curry leaves
8)1 tsp jeera/cumin
9)5 to 6 green chillies
10)1 cup curds(should be at room temperature)
11)small piece Tamarind
12)3 Tbsp Coconut oil( or any cooking oil)
13)pinch of Haldi/Turmeric
14)1 cup fresh grated coconut

1)Take a big kadai,add all the veggies starting from the hardest,add little water until the veggies  are immersed 3/4th.
2)Add a tsp of coconut oil and allow it to cook(takes around 15 to 20 min) by covering the lid.
3)Meanwhile make a fine paste of coconut,jeera,tamarind,turmeric and green chillies by adding little water.(the paste should be thick and smooth)
4)When the veggies are half way through add the freshly grounded coconut paste,curds,salt and adjust according to the required consistency(generally Avial be slightly thick than compare to the normal sambar)
5)At this point add coconut oil,curry leaves and cover the lid until the veggies absorbs all the masala
6)When once it is done switch Off the flame,serve with rice and papad..

          Kerala Style Avial Is Ready,Enjoy With Rice and papad

1)Addition of tamarind can be excluded if the curds taste sour or when unripe mangoes are used.
2Raw banana,Bitter gourd,Yam can also be added in preparing Avial..
3)Make sure that all the veggies are cut into equal length and size and also make sure veggies are not over cooked.

Wednesday, April 14, 2010

Charred Egg-Plant Curry(Sutta Badnekayi Gojju)

Every Season Brings a New Hope and a Joy to the Soul,it gives a reason to Support and a reason to Oppose..May be Summer is the most Preferred and Favorite  season among all,but I think Winter can be  Fun too.It is  also true that during the Off-Season we can Enjoy Nature to its fullest,we can make winter as memorable and  cherish-able  as any other season...

The dishes which are reserved Exclusively for winters not only compliments the weather but also gives us warm and Comforting Feeling..Today my Focus is on one of such Comforting Dishes.

One of the Appreciating factor about this Curry is it calls for simple reachable Ingredients and is an Optimal Curry for the Freezing Weather..The Egg-Plants are Roasted and  Charred to the perfection,and the right balance of spices makes you Yen for more..

1)1 Big Sized Egg Plant or 4 to 5 small sized Egg plants(Brinjal)

2)1/2 Lemon sized Tamarind(soaked in  Luke warm water)
3)3 to 4 Green chillies
4)Pinch of Hing
5)1 tsp Mustard seeds
6)3 tsp Coconut oil(or any cooking oil)
7)salt as per the taste
8)Jaggery as per the taste
9)Cilantro/Coriander and curry leaves for garnishing
10)2 to 3 split dry Red chillies

1)Roast the egg plant directly on the gas stove for about 10 to 15 minutes
2)Make sure all the sides are equally cooked.
3)The outer layer of the veggie will get burnt(make sure it doesn't get over cooked)
4)After it cools down, gently remove the outer skin of the veggie.
5)Gently mash it by retaining the smoky flavor.
6)Squeeze out the tamarind juice and add enough water to get the required consistency.
7)Get the tamarind juice to a boil,add cilantro,green chillies,curry leaves,hing and allow it to boil for a while.
8)Add the mashed eggplant,salt and jaggery according to the taste.Get the mixture to a boil and switch off the flame.
9)Take oil in a kadai,add mustard seeds,pinch of hing,split red chillies,curry leaves.
10)When the spluttering stops,switch off the flame and add this tadka to the egg plant curry.

 Brinjal Curry is Ready,serve with steamy hot rice coconut oil(optional) on top!!

1)Brinjal can be replaced with Bendi/Ladies Finger(Bendekayi) and follow all the remaining steps as it is.

Thursday, April 1, 2010

Palak Tofu Curry(Spinach Curry with Toffu)

Palak paneer  is One Hot Favorite dish from North India which has a rich creamy taste with a Nice Inviting Color..If this Popular dish is on the buffet table then I bet paratas,poori's and chapathi's will be conflicting with each other to scoop the curry ... 

Like Palak Paneer,Some recipes depend on one special Ingredient,the absence of which can make the dish Ordinary but the addition of the special Ingredient can make the dish Extraordinary....

Yes you guessed it right,the special Ingredient which was missing in my curry was Paneer,no doubt paneer adds tons of additional flavor and extra creaminess to the dish,but is slightly heavier on the health's point of view...Hence I made a slight change by Introducing 'Tofu'  in to my curry.. It turned out to be a Delectable Curry...

Tofu is also known as Soy Bean Curd,is a soft Cheese like curd made by curdling hot soybean milk and later compressed into a solid block...
In recipes Tofu acts like a sponge and has the miraculous ability to soak up any flavors added to it...

1)1 Bunch Palak/spinach
2)1 finely chopped onion
3)1 finely chopped tomato
4)1 Tbsp ginger garlic paste
5)1 Tbsp Cumin Coriander powder
6)2 green chillies
7)1 tsp Garam masala
8)1 tsp red chilly powder
9)1 tsp sugar
10)1/2 cup milk
11)1 cup diced tofu
12)1 tsp Kasoori Methi(optional)
13)1 tsp Parsley powder or Fresh cilantro
14)salt as per taste
15)3 Tbsp vegetable oil
16)1 tsp cumin/jeera seeds 

1) Throughly clean the Palak/spinach, and boil the leaves,green chillies by adding very little water and salt(lid should be covered while boiling) for 5 minutes
2)Blend the Palak and chillies in to a fine paste and keep it aside.
3)Take oil in a Kadai,when the oil gets warm add cumin/jeera seeds.
4)After the spluttering add ginger garlic paste, onion,little salt and fry until the onion turns into golden brown color.
5)Add tomato and dry Masalas(cumin coriander powder,garam masala,red chilly powder ) and fry until the oil starts leaving the pan.(for about 8 to 10 minutes)
6)Add Palak paste,salt,sugar and milk to get the required consistency.Cover the lid and allow to cook until the all the seasoning mixes well with Palak and raw smell vanishes.
7)Add cilantro, kasoori Methi(By rubbing between your palms) 
8)Fry the tofu by adding a tsp of oil,until it turns into light golden brown color,add these tofu's into the Palak gravy and cut the flame to off. 

1)adding little sugar and covering the lid while cooking  Palak helps in retaining the Palak's green color. 
2)Instead of Tofu Paneer can be added.  

Nutritional benefit of Palak and Tofu: 
1)All the good news about Tofu being a health promoting food is true,its a good source of protein,specially soy protein as well as many other nutrients which are very good for health.
2)This Low fat tofu's are good source of Calcium,Iron and helps in minimizing cardiovascular diseases.
3)Spinach or Palak is an excellent source of vitamins like K,A,B,E and C and also a very good source of dietary fibers ,Iron Calcium and Potassium.
4)Helps in preventing Cancer,good for healthy bones,has an Anti-Inflammatory property. 

Thursday, March 11, 2010

Green Gram (Moong Bean)Curry

Some Dishes are Savored for its Uniqueness,few others are Favored for its Simplicity , Some more are Allured for its Flavorsome Touch,few Handful Dishes are Treasured for its Nutriment,Quite others  for its Lemony kick and many more for its Authenticity..
 Considering the above verdict  I just a gave a try to this Green Gram Curry and found myself Hankering for it over and Over again..When  the flavors come together they embrace all the above mentioned aspects to make it a Healthy and a Munch-able Choice..

In Green Gram Curry the main Flavor contribution is  by soaked Green Gram and the right amount of seasoning makes it rich and nutritious... 

1)1 Cup whole Green gram/Moong Bean(Soaked over night)
2)1 onion finely chopped
3)1 tomato finely chopped
4)Cilantro/Coriander for garnishing
5)1 tsp mango powder
6)2 tsp garam masala or Curry masala
7)1 tsp Red Chilly Powder
8)1 tsp Turmeric/Haldi
9)Pinch of Hing
10)2 tsp sugar
11)1 Tbsp Cumin-Coriander Powder(Dry Roasted Powder)
12)Salt according to the taste
13)1 tsp freshly grated garlic

For Tadka:
1)2 Tbsp  vegetable Oil
2)1 tsp mustard seeds
3)1 tsp Jeera/cumin seeds

1)Pressure cook the soaked Green gram until it gets crumbled( by adding few drops of oil and salt)
2)Take oil in a kadai/wok,add mustard seeds and Cumin seeds
3)When the spluttering starts add finely chopped onion fry  until it turns golden brown in color(by adding a  pinch of salt) 
4)Add finely chopped tomato,garlic, Asafoetida/Hing,Haldi/Turmeric and fry until the water from the tomato dries out
5)Add the Masalas( cumin-coriander powder,mango powder,garam masala,red chilly powder)
and fry for a minute.
6)Add the cooked Green gram, sugar,salt  and some water to meet the required consistency
7)Cover the lid for about 2 to 3 minute until the green gram absorbs all the flavors..
8)Switch off the flame and Garnish with cilantro before serving.. 

1)Generally this dish demands Heavy Cream,Butter or some fat to enhance the taste,but due to the health's point of view I excluded that..Non-Fat sour cream or less fat milk can do the trick..
2)Green Gram Curry makes a great side dish for Chapathi and Naan's.
3)Adding little salt and oil while pressure cooking the green gram helps in retaining the rigid texture..

Monday, February 22, 2010

Daal Makhani

There is so much Action  going on  in my kitchen these days,many new dishes are making their way and old ones are back with New Avatar and some Traditional recipes are dominating and Steering towards Perfection.
Daal Makhani is a dish hails from the 'Land of Five Rivers' that is Punjab..It is traditionally cooked with  Hulky amount of Butter or cream and Simmered to get an  Earthen Flavor and a Creamier Texture..

Seriously Folks, I have been obsessed with this dish ever since I had this in one of the Indian Restaurants in Vegas,I was dying to try it at home.. I almost followed the traditional recipe but Replaced Butter or Cream with Milk,which possessed the same Creaminess as  the original recipe..

1)1 cup green gram Daal(Moong Bean) or Rajma Daal
2)1/2 cup Channa Daal
3)1/2 cup Urad daal
4)1 1/2 cup Milk
5)1 tsp Ginger Garlic paste
6)1 Tbsp Coriander-Cumin Powder
7)1 tsp kasoori Methi 
8)2,3 tsp red chilly powder
9)1 onion finely chopped
10)1 tomato finely chopped
11)1 tsp garam masala
12)Cilantro for garnishing
13)2 Tbsp vegetable oil
14)2 tsp sugar
15)Pinch of Hing/Asafoetida and Haldi/turmeric
16)Salt as per taste
17)1 tsp of Mustard seeds and Jeera/Cumin
18)1 tsp of butter
19)1 tsp of Mango powder

1)Soak the lentils and Channa daal for an over night or for minimum 8 hours
2)Pressure cook the soaked daal along with the water by adding a teaspoon of oil and salt until it gets crumbled
3)Take oil in  wok/Kadai,when it gets to warm add mustard seeds , jeera and pinch of hing
4)When the seeds starts to splutter add finely chopped onion and a pinch of salt and fry until the onions turns golden brown in color
6)Add finely diced tomato and fry until the water from the tomato disappears
7)Add Coriander-Cumin powder,haldi,red chilly powder,mango powder,garam masala,sugar and fry until the seasoning mixes well.
8)Add the cooked daal,salt and give a nice mix and fry until the masala gets mixed
9)Add milk, mix well and close the lid and allow it to cook for about 5 minutes
10)Finally add kasoori methi(gently rub between your Palms to give a nice flavor) and cilantro/coriander for garnish 
11)Daal Makhani is ready Serve hot with a teaspoon of butter on top.

                                       Daal Makhani!!
                                       Enjoy With Roti or Rice!!
                                               Creamy Daal Makhani!!

 1. The lentils present in this make it a high protein dish
2. If you use black urad dal (with the skin) then it gives an authentic color to Makhani.

Nutritional Benefit of Lentils: 
1)Lentils are easy to cook than compared to any dried beans,absorbs seasoning quickly and has Nutritional Value and are available through out the year.
2)Lentils are the leading ingredient which has a high fiber content.
3)Lentils contributes a major role in Heart Disease,reduces the risk of heart disease,helps in controlling cholesterol.
4) They are the highest sources of antioxidants
5)Its a boon for the diabetic patients as it helps in preventing the wide swings in blood sugar level..

Sunday, January 31, 2010

Mango Curry/Gojju

'Variety is the Spice Of Life',Some times We Hanker so much for  variety dishes that we   eventually  end up hatching a  new dish for every Culinary-Venture..This time I was in a mood for a fruity, slightly Spicy ,handy yet  tasty Delight..This simple dish was the answer to all the Waves rising in my Stomach..

Here goes my mom's version of mango Curry whisked with some spices...

1)1 fully riped mango
2)1 cup freshly grated coconut
3)2 tsp mustard seeds
4)Pinch of Hing/Asafoetida
5)6 to 7 dry red chillies
6)3 tsp oil
7)Salt as per the taste
8)jaggery/Brown sugar
9)Curry leaves

1) Squeeze out the mango pulp in to the bowl
2)Blend freshly grated coconut,red chillies,Hing/Asafoetida,Mustard seeds into a fine paste by adding little water
3)Add this  masala paste to mango pulp and give a nice whisk.
4)Add salt and jaggery if the mango pulp tastes sour(Check the seasoning)
5)Take oil in small pan,when oil gets to warm add mustard seeds,Hing/Asafoetida,few pieces of split red chillies and curry leaves
6)When mustard starts to splutter switch off the flame and add the tadka to the mango and masala mixture
         Mango Curry is ready,Serve with Steamy Hot Rice!!

                                        Yummy Mango Curry!!

Monday, January 25, 2010

Veg Kurma

As I was deciding Today's Menu,I did a  Quick scan at my available veggies and realized that I Ignored one Veggie  completely,that is The Gobi/Cauliflower..I bought these veggies in prior to the Sankranthi and  blame my self for getting lost in the Holiday-Hush...When it comes to Gobi my mind just points to Gobi Manchurian and stops working beyond that...Today I some how pulled a recipe which turned out to be  a great one  by taking the help from the fellow veggies,some spices and Nuts.... and decided to name my karma as veg Kurma!!

Korma/Kurma is basically a dish Rich in Flavor,heavy with thick Creamy texture.. The creaminess can be obtained from yogurt,curds,coconut milk,seed pastes or Nut pastes..

1)1 cup Cauliflower/Gobi
2)1 cup carrot
3)1/2 Cup chopped Beans
4)1/2 cup onion
5)1/2 cup Tomato
6)10 to 12 cashews
7)2 to 3 clove pieces
8)1 Tbsp ginger garlic paste
9)1 tsp pepper
10)1 tsp Cinnamon powder
11)1 Tbsp Cumin/Jeera and Coriander seeds
12)4 to 5 Dry Red chillies
13)2 tsp sugar
14)Lemon juice
 16)1 cup milk
17)Salt as per the taste
18)3 Tbsp oil
19)Bay leaf(optional)

1)Pressure cook the veggie carrot & Beans
2)Dry roast cumin,coriander,red chillies,pepper, cinnamon,cloves,Bay leaf and cashews
3)Blend them in to a fine paste by adding little water
4)Take oil in a Kadai/Wok,add Cumin seeds,when it start to splutter add finely chopped onion and fry until the onion turns into translucent (By adding little salt)
5)Add finely chopped tomato and fry for about 5 minutes,then add the remaining veggies including Cauliflower(Wash the cauliflower throughly)
6)Add the masala paste and dilute it to the required consistency by adding milk
7)Add sugar and salt and cover the lid(helps in absorbing the seasoning) for 5 minutes
8)Switch off the flame when Veg Korma is ready..
9)Garnish with Cilantro/Coriander

Veg Korma is ready,Serve with Chapathi's,Roti's or Phulka's 

                                            Veg Korma!!!
1)Cauliflower should be washed throughly ,its always better to wash them in a Luke warm Salt water.
2)Veg Korma goes well with Rice,Fried Rice and also with Ghee Rice.