8/27/2015
by
sudhihere
Bhindi or Okra is full of nutrients and is a vegetable that can be used in various forms. It's used in Curry, Sambhar, Korma etc; I'm preparing it with Onion and various dry spices, hence calling it 'Masala Bhindi',
Ingredients
- Bhindi / Okra, Oil, Onion, Tomatoes, Garlic, Cumin Seeds, Fenugreek Seeds, Asafoetida
- Garam Masala, Coriander Powder, Red Chilli Powder, Turmeric Powder & Salt
Recipe
- In a pan, heat oil, add asafoetida, fenugreek seeds, cumin seeds and garlic, saute for a 2 mins,
- Once garlic leaves the raw smell, add chopped onion,
- Once onions turns transluecent, add Bhindi,
- Cook until the you see Onion and/or Bhindi turning brownish,
- Add tomatoes, red chilli powder, turmeric powder, garam masala & coriander powder, mix it well.
- Also add Garlic-Red Chilli Powder chutney to it and mix it well,
- As you see the Tomatoes turning softer/mushy, add finely chopped coriander leaves,
- Mix it well and cook it for 2-5 more minutes,
- Masala Bhindi is ready, enjoy it with fresh Fulka Roties or as a side,
8/27/2015
by
sudhihere
Daal Tadka probably doesn't need any introduction, it's very popular dish that you'd find almost in any Indian restaurants. There are several variations and everyone likes them their own way, let's see,
Ingredients
- Daal: Tuar (Pigeon Pea), Masoor (Red Lentil), Urad (Black Gram), Chana (Bengal Gram)
- Ghee (Clarified Butter), Cumin Seeds, Mustard Seeds, Bay Leaf, Green Chili, Curry Leaves, Onion
- Asafoetida, Ginger, Garam Masala, Coriander Powder, Red Chili Powder, Turmeric Powder & Salt
Recipe
- Mix equal amount of Tuar Daal, Masoor Daal, Urad Daal and Chana Daal.
- Add all the Daal, and triple amount of water & Ginger into pressure cooker, cook until 4 whistle.
- In a dip pan, add Ghee,
- Add asafoetida, cumin seeds, coriander seeds, curry leaves, bay leaf and red chilies,
- Let it cook for 5 minutes, add green chilies and chopped onion,
- Once onions turns translucent, add tomatoes,
- Add rest of the dry spices and cook for 1-2 minutes,
- Add the boiled Daal mix and cook for 15 minutes,
- Add lemon and cook for 2 more minutes, top it with Coriander leaves,
- The Yellow Daal is ready to be consumed, but Tadka is not,
- For Tadka, heat oil in a pan, add cumin seeds and dry red chilies,
- Pour it on the Yellow Daal, yummy Tadka Daal is ready,
7/11/2015
by
sudhihere
Tindora are prepared in different ways and I thought to give a twist to the preparation, and it turned out perfect. I grounded the masala, stuffed the Tindora and steamed it before sizzling them. Let's cook it,
Ingredients
- Fresh Tindora (Indian Gourd), Gram Flour (Besan), Garlic, Lime, Cilantro
- Turmeric Powder, Chilli Powder, Cumin-Coriander Powder, Jaggery, Salt
- Oil, Fennel Seeds, Dry Red Chillies, Coriander Seeds, Cumin Seeds
Recipe
- We'll roast the Gram Flour, otherwise it tastes Raw and roasting it sweetens the taste.
- Roast the Gram Flour, keep stirring it, until it turns brown,
- I used grounded masala, I roasted the Dry Red Chillies, Coriander Seeds and Cumin Seeds,
- Once they are finely roasted, crush them in mixer to turn powder form,
- Slit the Tindora into half, do not cut them, as we will stuff masala inside.
- We are done with all the preparations, next let's prepare the feeling for Tindora.
- Mix the roasted gram flour, cilantro, fennel seeds, grounded masala, red chilli powder, turmeric powder, lime juice, cumin-coriander powder, jaggery and salt together; add oil to mix it well,
- Fill the masala into half slit Tindora, also keep some masala aside which we will use while cooking.
- Steam cook the Tindora, so the Tindora remains crispy, also we will need little cooking,
- Steam it for 10 minues but observe while it is being ready, not to overcook it,
- Heat oil in a pan and add mashed/grated garlic, asafoetida and saute till it,
- Add the Stuffed Tindora and saute it for 2-3 minutes,
- Add half cup water and let it cook for a while,
- Add remaining Masala that we saved earlier to the mix and cook it well,
- Cook on medium flame until all the water is soaked into the curry,
- Let it cool down for couple and minutes and the curry is ready to enjoy.
You can enjoy the Fresh and crispy Bharva Tindora with Fresh Fulka Roties for lunch or dinner !!
12/19/2014
by
sudhihere
Navratan Korma is a rich, creamy and flavorful dish that literally translates to nine-gem curry. The “gems” are the different vegetables and nuts that make up the curry. There are different variant of the curry and different ingredients can be used as substitutes. Here's my version, which is a true delish,
Ingredients
- Onion, Ginger, Garlic, Peas, Tomato, Carrots, Cauliflower, French Beans
- Red Bell Peppers, Green Bell Peppers, Potatoes, Cottage Cheese
- Oil, Cumin Seeds, Salt, Turmeric Powder, Chilli Powder
- Karuri Methi (Dried Fenugreek Leaves), Punjabi Garam Masala
- Cashew Nuts and Raisins
Recipe
- Steam the vegetables half way through, so they would require less cooking time.
- We will prepare two purees, one with Garlic-Onlin-Ginger and other with Tomoatoes.
- Saute the Garlic, Onlin & Ginger, with 1 tbsp oil until the Onions turns brown.
- Next add Cashew Nuts and saute for couple of more minutes.
- Let the mix cook down and give it quick mix to make thick puree.
- Along side, in a small vessel boil the tomatoes and once cool, remove the skin.
- Blend the soft tomatoes and prepare a liquid consistency puree.
- I've added Cottage Cheese/Paneer as well, which I Shallow Fried in advance,
- Finally, heat 2-3 tbsp oil, add cummin seeds; add all vegetables and saute for couple of minutes,
- Then add the onion as well as the tomato puree and cook it for 2 minutes.
- Now, add punjabi garam masala, chilli powder, turmeric powder, kasuri methi and salt to taste.
- Slowely mix the Curry and cook it for couple of more minutes, till you get rich aroma.
You can enjoy the Navratan Korma with Ajwain Paratha and/or Jira Rice for lunch or dinner !!
