Featured post

Wednesday, 30 November 2016

Beans & Chana Dal Stir Fry (Beans with Fried Bengal Gram)


          This is a simple and an easy homemade style beans curry, sauteed along with some fried chana dal. The combination works extremely well. This is one healthy side dish that can be done in no time. It requires minimum of effort and serves as a perfect side dish with either rice or chapattis. 

          You can also replace the chana dal with fried moong dal and dish out a new version. I added some sambar powder for a South Indian flavour, but you may substitute it for garam masala too if preferred. Made into a roll, they can be a great lunch box meal too or a quick meal on the go. Please check for a step by step method with pictures to prepare it.





  • 300 gms. beans, cut into small pieces
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/4 tsp. fenugreek seeds
  • 1 tsp. split urad dal (black gram lentil)
  • 1 tsp. raw rice
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 1 tsp. garlic, chopped
  • 2 green chilies, chopped
  • 1-2 sprigs curry leaves
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/4 cup fried chana dal
  • 1 tsp. sambar / rasam powder
  • 1 tsp. lime juice 
  • 1/2 tsp. red chili flakes
  • 1/2 cup fresh coriander leaves, chopped
  • 1 tsp. fresh grated coconut and sliced fresh red chilies to garnish (opt)






          Steam / boil the beans till they turn soft and keep aside. Heat oil in a pan and temper with the mustard seeds. 

          After it stops spluttering, add the fenugreek seeds, urad dal and rice. Saute till the dal changes colour.

          Add the onion, ginger, garlic, green chilies and curry leaves. Fry on a medium flame till light brown. 

          Now add the steamed beans, salt, turmeric powder and fried chana dal. Mix everything well and continue to saute for 1-2 minutes.

          When done, add the coriander leaves, sambar powder, lime juice and red chili flakes. Give it a toss and switch off the flame.

          Keep it covered for 2-3 minutes. Garnish with coconut and fresh red chilies and serve as a side dish with either rice or chapattis. 



Note - 
1.  If you are using normal chana dal, remember to first soak it for an hour,  half boil it and then use as required. Same goes with the moong dal too. 




                Heat oil in a pan & temper with the mustard seeds. After it stops spluttering,
                add the fenugreek seeds, urad dal and rice. Saute till the dal changes colour.



                   Add the onion, ginger, garlic, green chilies & curry leaves. Fry on a medium
                   flame till light brown. 



                   Now add the steamed beans, salt, turmeric powder and fried chana dal. Mix                                      everything well and continue to saute for 1-2 minutes.



                   When done, add the coriander leaves, sambar powder, lime juice and red 
                   chili flakes. Give it a toss and switch off the flame.



                    Keep it covered for 2-3 minutes. Garnish with coconut and fresh red chilies
                    and serve as a side dish with either rice or chapattis. 








Spinach Fried Rice


          This is a wholesome one-pot meal in itself with the goodness of some power packed proteins and carbohydrates. Very easy and simple to make, any leftover rice can be easily turned into this tasty spinach fried rice. It is also an excellent lunch box meal and can be enjoyed with raita and papad. So check for a step by step method with pictures to prepare it.





  • 1 cup basmati rice, soaked for 30 minutes
  • 1 tbsp. oil
  • 1 tbsp. ghee
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1-2 bay leaves
  • 1 tsp. cumin seeds
  • 1-2 whole red chilies
  • 1-2 onions, chopped
  • 1 tsp. ginger, chopped
  • 1 tsp. garlic, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • 1 tsp. red chili flakes
  • 2-3 bunches of spinach, chopped





          Pressure cook the rice in 1 1 /2 cup water for 1 whistle. Spread on a plate to cool down. Heat the oil and ghee in a pan.

          Temper with the cumin seeds, red chilies, bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.

          Now add the onion, ginger and garlic. Continue to saute till they turn slightly brown. Add all the dry spices (except salt) and saute for a few seconds.

          Then add the chopped spinach, followed by salt and red chili flakes. Mix everything well and cook on a medium flame till dry.

          Add the cooked rice and combine well. Fry for 2-3 minutes. Switch off the flame and transfer to a serving plate. Serve with raita and papad.

          



                    Heat the oil and ghee in a pan. Temper with the cumin seeds, red chilies, 
                    bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.



                Now add the onion, ginger and garlic. Continue to saute till they turn slightly 
                brown. 




                             Add all the dry spices (except salt) and saute for a few seconds.



                                Then add the chopped spinach,




                                followed by salt and red chili flakes. 




                                Mix everything well and cook on a  medium flame till dry.



                  Add the cooked rice and combine well. Fry for 2-3 minutes. Switch off the
                  flame and transfer to a serving plate. 




                                Serve with raita and papad.












Tuesday, 29 November 2016

Spicy Aloo Gobhi Matar Stir Fry (Potato Cauliflower Green Peas Curry)


          A new version of mine, this spicy Aloo Gobhi Matar (Potato-Cauliflower-Green Peas) stir fry is a dry recipe that goes very well as a side dish. It can be enjoyed with any Indian bread or rice preparation. 

          A great lunch box option, it can be rolled into chapattis / tortillas for a quick meal on the go. You can do many variations with the tempering and the spices. Cauliflower, being one of my favourite veggies, every time I make, it is a delight to relish.





  • 1 med. size cauliflower, cut into florets
  • 1 potato, cubed
  • 1 onion, chopped
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, chopped
  • 2 green chilies, chopped
  • 2-3 tbsp. oil
  • 1 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. garam masala powder
  • 1-2 tsp. red chili powder
  • 1 tsp. lime juice
  • 1 tbsp. coriander leaves, chopped  






          Heat oil in a pan and temper with the panch phoron. After it stops spluttering, add the potatoes and saute for 2 minutes or till it turns slightly brown.

          Now add the cauliflower, onion, ginger, garlic, green chilies and all the dry spices. Mix well and cover.

          Cook on a medium flame by turning at intervals till the veggies turns soft. Sprinkle water at times if required.

          When done, add the lime juice and give it a toss. Garnish with coriander leaves and serve as a side dish with rice or chapattis.












Monday, 28 November 2016

Sabut Masoor Dal (Whole Red Lentil Curry)


           A healthy lentil prepared with whole masoor dal (red lentils) is a good daily diet intake of proteins and fibre. It is also considered as a comfort food. Enjoy it with plain steamed rice, jeera rice or any type of Indian bread like roti, phulka, chapatti, naan, etc. Do try this nutritious and aromatic lentil curry for a wholesome meal. Please Check for a step by step method with pictures to prepare this simple delicacy.








  • 1 cup whole masoor dal with skin, soaked overnight
  • 1 tsp. ginger, chopped
  • 2 green chilies
  • 2 tbsp. mustard oil
  • 1 tsp. cumin seeds
  • 1/2 tsp. fennel seeds
  • 1" cinnamon stick
  • 3 green cardamoms
  • 6 cloves
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 1 tomato, chopped
  • 1 tsp. kasuri methi (dry fenugreek leaves), crushed
  • 1 tsp. lime juice
  • 1 tbsp. coriander leaves, chopped






          Pressure cook the dal in 2 cups water along with 1 tsp. oil, turmeric powder, green chilies and ginger for 10 minutes on a low flame after the first whistle.

           Heat remaining oil in a pan and temper with cinnamon, cardamoms, cloves, cumin seeds and fennel seeds. Saute for a few seconds and add the onion and fry till light brown.

          Add the ginger-garlic paste, tomato paste and all the remaining dry spices (except salt) mixed with a little water. Fry till the oil separates.

          Now add the tomatoes and continue to fry till it is mashed. Pour over the boiled dal, salt and 1 cup water. Adjust water according to the consistency required.

          Simmer on a low flame for 2-3 minutes. Simultaneously keep mashing the dal with the back of the ladle.

          When done, add the kasuri methi and lime juice. Mix well and keep it covered for 4-5 minutes. Then garnish with coriander leaves and serve with rice or chapattis.





                               Soak the dal overnight.






                    Pressure cook the dal in 2 cups water along with 1 tsp. oil, turmeric powder,
                    green chilies and ginger for 10 minutes on a low flame after the first whistle.



                               The boiled dal.




                     Heat remaining oil in a pan and temper with cinnamon, cardamoms, cloves,
                     cumin seeds and fennel seeds. Saute for a few seconds.



                                Add the onion and fry till light brown.



                     Add the ginger-garlic paste, tomato paste & all the remaining dry spices
                     (except salt) mixed with a little water. Fry till the oil separates.



                               Now add the tomatoes and continue to fry till it is mashed. 






                      Pour over the boiled dal, salt and 1 cup water. Adjust water according to 
                      the consistency required.



                    When done, add the kasuri methi and lime juice. Mix well and keep it 
                    covered for 4-5 minutes. 




                         Then garnish with coriander leaves and serve with rice or chapattis.









Sunday, 27 November 2016

Plum Semolina Muffins


         Made this simple & easy eggless semolina muffins with some plums thrown in. It is a great way to use up any leftover fruits lying in the refrigerator. They are a perfect treat anytime of the day and can be served as a tea-time snack too. 

          They can also be relished as an after-meal dessert by drizzling some chocolate sauce or rabri a la Indian style. Pack them for a kiddie lunch box meal if required and can be stored in an air-tight container in the refrigerator for later use. 














  • 1 cup semolina (sooji) - makes around 10
  • 2 plums, sliced
  • 1 tsp. butter
  • pinch of salt
  • 1/4 tsp. cardamom powder
  • 1/2 cup castor sugar
  • 1/3 cup melted butter / oil
  • 1/2 cup yoghurt
  • 1/2 cup milk
  • 1 tbsp. pistachios, sliced or any dry fruits
  • 1 tbsp. cherries, chopped
  • pinch of saffron 
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • muffin liners
  • castor sugar and cherries to garnish








          In a bowl mix together semolina, salt, cardamom powder and sugar. Then add in the butter, followed by the yoghurt and milk. Combine everything well and leave aside for 15-20 minutes.

          Heat butter in a pan and saute the sliced plum for a minute on a medium flame. Set aside to cool down.

          After 20  minutes, check the consistency of the semolina mix. It should neither be too dry or too soft. Add more milk if required.

          Lastly add in the pistachios, cherries, baking powder, baking soda and the sauteed plums. Mix well. Place the muffin liners onto a muffin pan and spoon the batter into it.

          Bake in an oven at 180 degrees C. for 20-25 minutes. Do the toothpick test to ensure it is perfectly baked. 

          Cool on a wire rack and sprinkle some caster sugar. Garnish with a small piece of cherry and enjoy as an after meal dessert or serve as desired.

          



























Soya Mutton


          If you are in the mood to try out something different with the mutton gravy, then do make this Soya Mutton. I made use of some soybean along with the usual spices and surprisingly it turned out spicy & yummy just the way I wanted. 

          This recipe is very easy, where you just have to marinate, simmer and pressure cook. Enjoy it with your usual plain steamed rice, jeera rice, plain pulao, naan, tandoori roti or just plain chapattis. 







          Actually I was on the lookout for a new version of a mutton curry, other than the usual stuff and I hit upon the idea of including soya bean. Hence I ground some soaked soya chunks and included in the marination. Be sure to marinate it overnight for a juicy delicacy. 

          I kept it very simple with just 3 easy steps that you need to follow - marinate, simmer & pressure cook and in no time you have a new creation to be devoured with any form of rice or Indian bread. Bon Appetit!!!





  • 500 gms. mutton with bones, curry cut
  • 1 onion, sliced
  • 1" ginger
  • 3-4 garlic
  • 1 tomato, chopped
  • 1 tsp. tomato paste
  • 1 tsp. garam masala powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp; turmeric powder
  • 1 tbsp. red chili powder
  • 1/2 cup ground soya bean granules
  • 1-2 potatoes, cut into half
  • 3 tbsp. oil
  • 1-2 bay leaves
  • 3 green cardamoms
  • 6 cloves
  • 1" cinnamon stick
  • 1 tsp. lime juice
  • 1 tbsp. coriander leaves, chopped





          Grind the onion, ginger, garlic and tomato into a fine paste by adding little water. Marinate the mutton with this paste along with tomato paste, ground soya and all the dry spices overnight.

         Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms and cloves. Add the marinated mutton and saute till the oil separates.

          Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. When done, add the lime juice and serve, garnished with coriander leaves.


















Friday, 25 November 2016

Bhindi - Tamatar Ki Sabzi (Okra - Tomato Curry)


          This is a super quick, easy and an equally delicious curry of Okra & Tomatoes. It takes very little time to dish out and can be enjoyed as a side dish both with rice or chapattis. I just gave a tempering of cumin seeds and asafoetida and finished it off with the addition of coriander leaves for some added flavour.







  • 300 gms. okra, cut into 1" thickness
  • 2 tbsp. oil
  • 1 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 onion, sliced
  • 2 green chilies, chopped
  • 1 tsp. garlic, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • 1 tomato, sliced
  • handful of coriander leaves, chopped






         Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Add the okra and saute for 2 minutes.

          Now add all the dry spices, garlic, green chilies and onion. Cover and stir fry on a medium flame by stirring at intervals. Sprinkle some water if needed.

          When the okra turns soft, add the tomato and continue to cook, covered for 2-3 minutes. Now add the coriander leaves (keep some to garnish) and toss well.

          While serving, garnish with the remaining coriander leaves and relish as a side dish with rice or chapattis.














Related Posts Plugin for WordPress, Blogger...