Karela Bhurji (Bittergourd Dry Curry)

Karela Bhurji, This is by far my favrt recipe when we talk about bitter guard..not so bitter anymore :). I request everybody to try this recipe, this may actually turns out to be one of your favorites...I just hope. So please give this a try and let me know your views. This goes well with Indian Chapati, Tortilla,.

Ingredients:

1 Kg Bitter Gourd

2 tbsp Mustard Oil

1 tbsp Salt
1 tsp Turmeric Powder


Spices Mix

 7-8 Medium sized Garlic Cloves
1 tsp Chana Dal
1 tsp Udat dal
8-10 Kadi Leaves
1 tsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tbsp Tamarind

Process:

1) Dry roast all the whole spice mix together in an pan and grind them in a coarse powder.

2) Chop Bitter Guard in small pieces and remove the seeds. Wash bitter guard properly under cold water.

3) Rub bitter guards well with salt and turmeric, leave it for half an hour at least. Now squeeze bitter guard pieces to remove bitterness and now they are all set for use.

4) Heat Oil in large skillet on medium flame. Add in bitter guard and saute until it turns dark brown, then add in dry spice mix powder and stir for 2-3 minutes.

5) Cook for 5 minutes on medium low flame with lid.

6) Serve hot.....Enjoy!

Boondi Curry

Boondi Curry, is very quick and delicious curry. This is very much staple in my house..this is what my mother makes when she doesnt have alot of time and still she wants to serve best to my us. This boondi you can get from any Indian store. This curry can be enjoyed with Rice, Roti or Tortilla...Here comes the Recipe

Ingredients:

1 Cup Boondi

2 Cup Water 

1 tbsp Minced Garlic

2 Big Tomatoes finely chopped

1 tsp Jeera/ Cumin Seeds

1 tsp Red Chili Powder

2 tsp Coriander Powder

1 tsp Turmeric Powder

1 tbsp Oil / Clarified Butter

1 tsp Garam Masala

Salt as per Taste

Cilantro Leaves for garnish

Process:

1)  In a pan, heat the oil on medium flame and once hot add in the Cumin seeds, when cumin gives the fragrance then add in finely chopped Garlic And cook until garlic turns a bit brown.

2) Add in tomatoes, Salt and cook till tomatoes soften and oozes out oil.

3) Add in Coriander powder, Turmeric powder, Red chili powder and stir.

4) Add in Water, Once water starts boiling then add in Boondi and switch off the flame, cover the lid and let it rest for 10 mins.

5) Once done, garnish with Cilantro...Enjoy with Rice, Chapatis, Parathas or Naan.

Enjoy!

Methi Matar Malai

Methi Matar Malai, as being a Punjabi..i just love to prepare Punjabi food. This recipe is one of the most flavor full Methi recipes. I prefer to serve this dish with tandori roti that too i make on regular gas stove that every body has in there home. I will share that soon, else this can be enjoyed with Rice, Roti or Tortilla.

Ingredients:

1 lb Chopped Methi
½ Cup Peas

1 tbsp Minced Ginger

1 tbsp Minced Garlic
1 tsp Minced Green Chili
1 tsp Cumin Seeds
2 Medium Onion Puree

1 tsp Red Chili Powder
½ tsp Sugar

1 tsp Salt

1 tsp Coriander Powder

2 tsp Cumin Powder

1 tbsp Oil / Clarified Butter
2 tbsp Heavy Cream

1 tsp Garam Masala

Process:

1)  In a pan, heat the oil on medium flame and once hot add in the Cumin Seeds stir for 1 minute on medium low flame, then add in Ginger, Garlic, Onion and green chili.

2) Stir till that turns golden brown, then add blanched Peas, red chili powder, cumin powder, coriander powder and stir well, add in a tbsp of water and stir well.

3) Add in Methi and cook it covered till Methi and peas cooked.

4) Add sugar and heavy cream and garam masala then stir well and its done.

5) Garnish with Garam Masala and Cream...Enjoy with Rice, Chapatis, Parathas or Naan.

Enjoy!

Beetroot Curry

Beetroot Curry, is a wonderful south indian dry dish. This is really eye pleasing with the beautiful color from beetroot and full of health.This recipe is very simple and quite flavorful dish that fills the pallet with amazing flavors. Goes great with Rice and Sambhar. I hope you all will try this out.

Ingredients:

2 Cup Sliced Beetroot

½ tsp Chana Dal
½ tsp Mustard Seeds
½ tsp Turmeric Powder
1 tsp Oil

3-4 Curry Leaves

2 Sliced Green Chili

1 tsp Red Chili Powder

1 tsp Salt

1 tsp Coriander Powder

1 Small Onion Sliced

Process:

1)  In a pan, heat the oil on medium flame and once hot add in Mustard seeds and Chana dal. Once Chana dal turns lite brown. Then add in curry leaves and green chilies.

2) Then add in beetroot, salt, red chili powder, coriander powder, turmeric powder and mix well.

3) Stir till beetroot turns a bit soft. turn off the gas stove and cover it for 10 minutes.

Enjoy!!

Bharwa Shimla Mirch

Bharwa Shimla Mirch, is a side dish goes great with chapati, tortilla. Roasted Bell peppers filled with potatoes that's an amazing combination. I hope you will try them and let me know how you really liked them.

Ingredients:

2 Cup Boiled Mashed Potatoes

1 tsp Red Chili Powder
1 tsp Coriander Powder
1/2 Cup Finely Chopped Onions
1 tsp chopped Green Chili
1 tsp Chaat Masala 

1 tbsp Oil
2-3 Bell Peppers
1 tbsp Chopped Cilantro

Salt to taste

Process:

1)  In a Big Bowl add in mashed potatoes, green chili, salt, red chili powder, chaat masala, coriander powder, onions, cilantro and mix well till combined.

2) Oil bell peppers well and then roast directly on gas stove from all sides till it gets black spots all over.

3) Once bell peppers are good to handle then remove the cap from bell peppers. Add in potato mixture in well till 3/4th filled. Then fix the cap in back again to the bell peppers.

4) Heat the Oil in large skillet on medium high then add in bell peppers. Then cook them with lid on. Cook from all sides till bell pepper is soft enough.

5) Its ready to serve now.

Enjoy...

Punjabi Kadhi

Punjabi Kadhi, Here's the tangy Indian curry made from Chickpea flour/Besan and Curd. Can be enjoyed with Tortilla, Indian Chapati or rice.

Ingredients:

1 Small Onion Sliced
½ Cup Besan (Chickpea Flour)
½ Cup Curd
4 Cups Water

1 tsp Ginger Garlic Paste

½ tsp Cumin Seeds
½ tsp Fenugreek Seeds
½ tsp Mustard Seeds
½ tsp Curry Leaves

½ tsp Turmeric Powder

2 Finely Chopped Green Chili

1 tbsp Oil

1 tsp Salt

½  tsp Red Chili Powder

1 tsp Coriander Powder

Chopped Cilantro for Garnish

For Pakoras:
½ Cup Besan (Chickpea Flour)
1 tsp Salt
½ tsp Turmeric Powder

½  tsp Red Chili Powder

1 tsp Coriander Powder
1 Big Onion Sliced

Process:

1) Heat Oil in large skillet on medium high heat to fry eggplant. In a Big Bowl add in besan, ginger garlic paste, salt, Red Chili Powder, Coriander Powder, Sliced Onion and mix well with water to make a paste.

2) Take a dollop of batter in hands and pour in hot oil and fry till they turns to golden and crispy. Set then aside.

3) Take a bowl add in besan, curd, salt, turmeric powder and mix well with water.

4) Heat a tbsp of Oil in large skillet on medium high heat. Add in Fenugreek Seeds, Mustard Seeds,        Cumin Seeds, Curry Leaves then Ginger Garlic Paste stir a bit. 

5) Then add in onions and stir till they turn translucent. Then add in red chili powder, green chili, coriander powder. Add in besan curd mixture slowly and stir continuously.

6) One the mixture boils then simmer the flame and let it cook for at least half an hour. Stir continuously in between till the mixture reduces to half and become thick in consistency. Once done then add pakodas and turn the gas off.

4) Sprinkle Cilantro for Garnish..Enjoy!

Arbi Curry(Colocasia)

Arbi Curry, is my favorite recipe since childhood. My mother used to make this only for me sometimes:). I think today is the time when i need to mention about my mother. She is really a great cook and i got my inspiration from my mother in cooking field , although i never was trained by her lively. But i just got this passion eventually and learnt on phone(off course with my wonderful mom) after i got married. This is her recipe...goes great with Indian Bread(Chapati), Tortilla.

                Ingredients:

                1 Cup Tomato Puree

250gm Colocasia/Arbi

1 Medium Onion Chopped

1 tsp Turmeric Powder

1 tsp Carom Seeds

1 tsp Coriander Powder

1 tsp Chat Masala

1 tsp Minced Green Chili

 2 tbsp Oil

Salt and Pepper as Taste

Process:

1)     Boil colocasia for 10 minutes with covered lid on medium low flame. Once done peal the colocasia skin and slice them.

2)     Heat the Oil in large skillet on medium high heat.

3)     Once Oil is hot, add in Carom seeds, Green Chilies. Add in onions stir till they turn golden brown in color. Then add in tomato puree and cook until oil separate. 

4)  Add in turmeric powder, salt, pepper, coriander Powder, chat Masala and mix well.

5)     Add in colocasia and 2 cups of water cook on medium flame and stir continuously until gravy reduces to half.

Enjoy!

Spicy Aalu

Spicy Aalu, is really a flavorful dish with the crunch of onions. I loved this potato dish i learnt from my aunt. This is a spicy potato dish with immense flavors. Here is a another version of potato with a twist. Can be enjoyed with Tortilla, Indian Chapati.

Ingredients:

Serving: 2 Person

2 Big Thin Sliced Pealed Potato 

1 Sliced Medium Onion

1 Whole Red Chili and Green Chili
1 tsp Turmuric Powder
1 tbsp Coriander Powder

1 tsp Dry Mango Powder
1 tsp Sugar
1 tsp Fenugreek Seeds
1 tsp Onion Seeds
1 tsp Fennel Seeds

3 tbsp Oil

½ tsp Salt

Process:

1) Heat the Oil in large skillet on medium high heat. Add in Red Chili, Green Chili, Fenugreek Seeds, Onion Seeds, Fennel Seeds and stir a bit.

2) Add in Sliced Potatoes, stir on medium high heat with lid. Then add in onions, salt, red chili powder, sugar, dry mango powder.

3) Stir till onions becomes translucent and potato are cooked. Its an easy and quick dish.

4) Serve hot..Enjoy!

Aachari Bhindi(Okra)

Aachari Bhindi, is really a flavorful dish with the crunch of onions. I love okra since my childhood..and my mother used to make this specially for me quite frequently. Here is a another version of bhindi with a aachari twist. Can be enjoyed with Tortilla, Indian Chapati.

Ingredients:

Serving: 2 Person

1 lb Roughly Chopped Okra

1 Sliced Medium Onion

1 tsp Red Chili Powder
1 tbsp Coriander Powder

1 tsp Dry Mango Powder
1 tsp Sugar
1 tsp Fenugreek Seeds
1 tsp Onion Seeds
1 tsp Fennel Seeds

3 tbsp Oil

½ tsp Salt

Process:

1) Heat the Oil in large skillet on medium high heat. Add in Fenugreek Seeds, Onion Seeds, Fennel Seeds and stir a bit.

2) Add in Okra and continously stir on medium high heat till okra turns soft and glossy. Then add in onions, salt, red chili powder, sugar, dry mango powder.

3) Stir till onions becomes translucent.

4) Cook okra for 5 minutes with lid on medium low flame till all the spices are combined well with okra and onions.

5) Serve hot..Enjoy!

Aalu Methi

Aalu Methi, is a healthy and delicious dry sabzi with beautiful flavors. My mother used to make this specially for me quite frequently. We make pranthas from this sabzi sometimes. Can be enjoyed with Tortilla, Indian Chapati.

Ingredients:

Serving: 2 Person

1 lb Methi Bunch (Fresh Fenugreek)
2 Medium Potato Chopped

1 tsp Red Chili Powder
1 tsp Coriander Powder

1 tsp Dry Mango Powder

3 tbsp Oil

½ tsp Salt
½ tsp Coriander Seeds

1 tbsp Chopped Green Chili

Process:

1) Heat the Oil in large skillet on medium high heat. Add in Coriander seeds, green chili and potatoes. Stir till potato cooked half way.

2) Clean Methi and remove leafs from stem. Then wash properly and chop finely. Add this to cooked potatoes..Then add in salt, red chili powder and coriander powder, mix well.

3) Cover with lid and cook for 5 - 10 minutes till potatoes fully cooked.

6) Serve hot..Enjoy!

Cheese Tomato

Cheese Tomato, as being a Punjabi..i just love to prepare Punjabi food. This recipe is one of the most flavor full Paneer curry recipes. I prefer to serve this dish with tandori roti that too i make on regular gas stove that every body has in there home. I will share that soon, else this can be enjoyed with Rice, Roti or Tortilla.

Here comes the Recipe

Ingredients:

1 lb Paneer Cubes

1 tbsp Minced Ginger

1 tbsp Minced Garlic
1 tsp Minced Green Chili
1 tsp Cumin Seeds
2 Medium Onion Puree
2 cup Tomato Puree

1 tsp Red Chili Powder
½ tsp Sugar

1 tsp Salt

2 tsp Coriander Powder
1 tsp Turmeric Powder

2 tsp Cumin Powder

1 tbsp Oil / Clarified Butter
2 tbsp Heavy Cream

1 tsp Garam Masala

Cilantro Leaves for garnish

Process:

1)  In a pan, heat the oil on medium flame and once hot add in the Cumin Seeds stir for 1 minute on medium low flame, then add in Ginger, Garlic, Onion and green chili.

2) Stir till that turns golden brown, then add in red chili powder, turmeric powder, cumin powder, coriander powder and stir well, add in a tbsp of water and stir well.

3) Add in tomato puree and cook till oil bubble appears.

4) Add in Paneer, salt, sugar and heavy cream, then stir well and its done.

5) Garnish with Garam Masala and Cilantro...Enjoy with Rice, Chapatis, Parathas or Naan.

Enjoy!

Soya Matar

Soya Matar, is a extremely healthy side dish. The dish is a dry dish goes great with indian bread known as chapati and we prefer to have some kinda a lentil. That's a perfect dinner menu. I used to prefer the dish with Indian bread (Chapati) but recently, I tried it with Tortillas and believe me, the novel idea stimulated the whole newer set of taste buds all together. It went brilliant with my homemade Tortillas/Chapati & a bowl of lentil. 

               Ingredients:

             Serving: 2 Persons

1 Cup Socked Crumbled Soya Chunks

1 Medium Onion Chopped

1 Medium Tomato Chopped

1 tsp Ginger Garlic Paste

1 tsp Cumin Seeds

½ Cup Peas

1 tsp Coriander Powder

1 tsp Chat Masala

1 tsp Minced Green Chili

1 tbsp Oil

Cilantro for Garnish

Salt and Pepper as Taste

Process:

1)     Heat the Oil in large skillet on medium high heat.

2)     Once Oil is hot, add in Cumin seeds, Green Chilies and Ginger Garlic paste.

3)     Once Ginger Garlic turns brown add Onions & Peas and stir continuously till they turn glossy. Add in Coriander Powder, Chat Masala and Salt & Pepper. Stir it well.

4)     Then, add in soya (socked and without water) and mix well. Stir continuously.

5)     Cook for 5 minutes on low heat with lid on.

6)     Garnish with Cilantro and Serve hot.

Enjoy!

Aalu Matar Paneer

Aalu Matar Paneer, this recipe goes great with puri..i mean the best. I prefer to twist this recipe with pav bhaji masala, that actually turns this dish into exotic one. I prefer to serve this dish with puri's. I will share that soon, else this can be enjoyed with Rice, Roti, Parantha or Tortilla.

Here comes the Recipe

Ingredients:

1 Cup Paneer Cubes

½ Cup Peas
2 Chopped Medium Potatoes

1 tbsp Minced Ginger

1 tbsp Minced Garlic
1 Large Onion Grated
1 Large Tomato Pureed

1 tsp Red Chili Powder

1 tsp Salt

2 tsp Coriander Powder

1 tsp Cumin Seeds
1 tsp Turmeric Powder

2 tbsp Oil / Clarified Butter

1 tbsp Pav Bhaji Masala

Cilantro Leaves for garnish

Process:

1)  In a pressure cooker, heat the oil on medium flame and once hot add in paneer cubes and shallow fry till turns brown and remove from the pan.

2) Add cumin seeds in oil and let them turns brown, then add in Ginger, Garlic and Onions. Salt the Onion just a bit and cook till brown. Add in tomato puree and cook until oil separates.

3) Add in Coriander powder, Turmeric Powder, Red chili powder, Pav Bhaji masala and stir.

4) Add in Peas, paneer cubes, potatoes and cover pressure cooker lid and cook for one wissel and let it cook for 10 minutes at medium low flame.

5) Once done, garnish with Cilantro...Enjoy with Rice, Chapatis, Parathas or Naan.

Enjoy!

Channa Masala (Chickpeas)

Channa Masala, Who doesn't know this in India. This is one of the most favorable dish in India..available in most of the restaurants. This is very simple and full of flavours. Goes well with Rice, Chapati or Tortilla. Try this recipe to make change in your menu with complete flavors.

                     Ingredients:

                       Serving: 4 Persons

1 Cup Overnight Soaked Chickpeas 

2 Cloves

1 Big Onion Chopped

1 Big Tomato Puree

1 tsp Cumin Seeds

1 tsp Coriander Powder

1 tsp Turmeric Powder

1 tbsp Channa/Rajma Masala

1 tsp Ginger Garlic Paste

1 tsp Minced Green Chili

1 tbsp Oil

Cilantro for Garnish

Salt and Pepper as Taste

Process:

1)     Pressure cook chickpeas with 3 cup water, clove, salt and turmeric till fully cooked i.e. for about half an hour on slaw flame. Heat the Oil in large skillet on medium high heat.

2)     Once Oil is hot, add in Cumin seeds, Green Chilies and Ginger Garlic paste.

3)     Once Ginger Garlic turns brown add onions and saute till turns brown. Then add in tomatoes and stir continuously till oil separates. Add in Coriander Powder, Channa Masala  and Salt & Pepper. Stir it well.

4)     Then, add in cooked chickpeas and mix well. Stir continuously.

5)     Cook for 10 minutes on low heat with lid on.

6)     Garnish with Cilantro and Serve hot.

Enjoy!

Rajma Masala (Red Beans)

Rajma Masala, Who doesn't know this in India. This is one of the most favorable dish in India..available in most of the restaurants. This is very simple and full of flavours. Goes well with Rice, Chapati or Tortilla. Try this recipe to make change in your menu with complete flavors.

                     Ingredients:

                       Serving: 4 Persons

1 Cup Overnight Soaked Black Beans 

1 Big Onion Chopped

1 Big Tomato Puree

1 tsp Cumin Seeds

1 tsp Coriander Powder

1 tsp Turmeric Powder

1 tbsp Channa/Rajma Masala

1 tsp Ginger Garlic Paste

1 tsp Minced Green Chili

1 tbsp Oil

Cilantro for Garnish

Salt and Pepper as Taste

Process:

1)     Pressure cook Black Beans with 3 cup water, salt and turmeric till fully cooked i.e. for about half an hour on slaw flame. Heat the Oil in large skillet on medium high heat.

2)     Once Oil is hot, add in Cumin seeds, Green Chilies and Ginger Garlic paste.

3)     Once Ginger Garlic turns brown add onions and saute till turns brown. Then add in tomatoes and stir continuously till oil separates. Add in Coriander Powder, Rajma Masala  and Salt & Pepper. Stir it well.

4)     Then, add in cooked Black Beans and mix well. Stir continuously.

5)     Cook for 10 minutes on low heat with lid on.

6)     Garnish with Cilantro and Serve hot.

Enjoy!

Besan Bhindi(Okra)

Besan Bhindi, is really crispy and flavorful dish with the crunch of onions. I love okra since my childhood..and my mother used to make this specially for me quite frequently. Can be enjoyed with Tortilla, Indian Chapati.

Ingredients:

Serving: 2 Person

1 lb Roughly Chopped Okra

1 Sliced Medium Onion

1 tsp Red Chili Powder
1 tbsp Coriander Powder

1 tsp Dry Mango Powder

3 tbsp Oil

½ tsp Salt

2  tbsp Chickpea Flour/Beasn

2 tsp Water

Process:

1) Heat the Oil in large skillet on medium high heat. Take a bowl, add in Chickpea Flour, water,pinch of salt and mix well till become thick paste.

2) Coat chopped okra in above mixture well. Fry coated okra in small batches till becomes crispy.

3) Remove the fried okra from skillet and add in sliced onions in hot oil. Stir till onions becomes translucent.

4) Add in okra and all the dry spices like salt, red chili powder, coriander powder and dry mango powder and mix well.

5) Cook okra for 5 minutes with lid on medium low flame till all the spices are combined well with okra and onions.

6) Serve hot..Enjoy!