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Ingredients:
- Moong sprouts/Mung bean sprout- 2 Cups
- Onion 1/2 Cup finely chopped
- Garlic 4-5 flakes
- Finely chopped ginger 1/4 Tsp
- Green Chilies 2 or 3 Nos.
- Tomato - 2 Nos.
- Curry leaves Few
- Garam masala - 2 tsp (Mixture of many Indian
spices - Available in Indian store)
- Turmeric Powder - 1/2 tsp
- Hing/Asafoetida - A Pinch
- Sugar - 1/2 tsp
- Oil
- Mustard seeds 1 Tsp
- Jeera/Cumin seeds 1 Tsp
- Salt to taste
- Chopped coriander Leaves / Cilantro - 3 Tbsp
Time Required: 30 mins
Directions:
1) Pressure cook or steam cook the sprouted moong.
2) Heat oil in a frying pan. When the oil is hot add mustard seeds. Once mustard seeds are splutter, add jeera.
3) Then add green chilies, ginger, garlic, curry leaves and onion, fry till onion becomes translucent.
4) Then add chopped tomato.
5) Fry for another 5 mins and then add garam masala, hing & turmeric powder. Add water and cook for 2 mins.
6) Now add cooked moong sprouts, salt, a pinch of sugar. Mix well and cook for another 10 mins.
Serving: Garnish with coriander leaves and serve hot with rice/chapati.
There are different versions of brinjal curry recipe. This one is very easy to prepare yet amazing taste of tangy and spiciness in the curry. Here I have used the bigger brinjal so cuted in to 4 pieces. If you are using small brinjals then, slit it in between making 2 cuts diagonally and vertically like plus sign keeping the whole brinjal intact. Shared both recipes here simple and fresh gravy method.
Ingredients:
- Kathrikkai/Brinjal/Eggplant (Medium) - 2 to 3 nos.
- Tamarind /Imli Juice - 1 cup
- Turmeric Powder - 1 tsp
- Curry Leaves - Few
- Hing/Asafoetida- 1/4 tsp
- Oil - 1 tbsp
- Water - to cook
- Jaggary - Small piece (Indian Sweetener made from sugar cane juice - available in
Indian store)
- Salt as per taste
For Grinding
- Coriander Seeds/ Dhaniya - 2 tbsp
- Fenugreek Seeds/Methi seeds - 1 tsp
- Garlic flakes - 3 nos.
- Red Chili (Whole) - 2 nos.
- Onion - 1 no.
- Tomato - 1 no.
- Coconut grated - 1/4 cup
Time Required: 20 minutes
Method:
Step 01) Heat a pan in range with few drops of oil and add coriander seeds, fenugreek seeds, chopped garlic add red chilies and fry them for 2 to 3 mins. then add the chopped onion and tomato saute it till onion turns to pink and then add grated coconut and fry for 2 more minutes. Transfer it to plate and cool them and grind into fine paste.
Step 02) In the same pan add some oil, chopped brinjal and fry them slightly then add tamarind juice, salt, turmeric powder, jaggary, hing, curry leaves and cook them till brinjal becomes tender then add the grind masala paste and cook again for 3 to 4 minutes.
Yummy tangy, spicy Kathrikai Puli Kuzhambhu/ Puli Kolambu, brinjal/eggplant curry is ready to serve with steam rice.
Note:
01) Soak the tamarind (big gooseberry size) in warm water for 15 minutes. Add then squeeze the tamarind nicely to get the juice
2
) Slice the eggplant in to 4 pieces and drop it in cool water this helps to maintain the original color of the eggplant
Easy Method: Instead of preparing fresh masala you can use the readily available sambar powder and grind with grated coconut without using the water to get rough texture of curry. If you need smooth texture add water while grinding. To make it more simpler, skip the onion and tomato yet, it tastes good too:)
Very easy yet nice spicy pickle in less procedure :) Pickled capsicums are excellent appetizers too.
Ingredients:
- Capsicum/ Green Bell Pepper - 2 Nos. (medium size)
- Green chili - 2 to 3 nos. (as per your spice taste)
- Lemon Juice - 2 tbsp
- Hing/Asafoetida powder - 1/4 tsp
- Salt to taste
Time Required: 10 mins
Method:
- 1) Wash and cut the capsicum into small pieces. (remove all the inner ribs and seeds.)
- 2) Add chopped green chilies, lemon juice, salt, Hing and mix well
- 3) Store it in a bottle and keep this in a refrigerator for 2 days to marinate
Serving:
This simple pickle goes very well with Rava Upma & Curd Rice
Super healthy fabulous simple dal perfect for any meal.
Ingredients:
- Methi / Fenugreek Leaves - 1 bunch
- Toor Dal / Yellow Pigeon Peas - 1/4 cup
- Green chili - 3 nos.
- Garlic flakes - 2 nos.
- Curry Leaves - Few
- Turmeric Powder - 1/4 tsp
- Lemon Juice - 2 tsp
- Hing/Asafoetida - a Pinch
- Salt to taste
- Oil
For Seasoning
- Mustard Seeds - 1 tsp
- Cumin Seeds - 2 tsp
- Red Chili - 2 nos
Time Required: 20 minutes
Method:
1) Cook toor dal churn well and keep it aside
2
) Heat oil in a medium size pan, add seasoning seeds and allow to crackle
3
) Add Red chili and fry 30 seconds, add chopped garlic pieces, curry leaves and split
green chili and saute for 2 mins
4
) Add methi leaves and cook till methi is well done
5
) Add cooked toor dal, 1 cup of water, turmeric powder, hing and salt and continue to cook for 5 more mins.
6
) Remove from fire and add lemon juice and mix well.
Serve this yummy spicy methi dal with steam rice and papad.
Last week when I was watching the recipe channel - this was the curry they were showing for the spring time recipe programme show. Bright color of the peppers was attracted to me and thought to try it :) Here i used moong dal instead of khus khus :) Rest followed their procedure. It came out so tasty... sweetness of capsicum, tomatoes tangyness, mixture of vegetables crunchiness with spices nice flavored yogurt sauce on top..... hmmmmm..... really takes you to heaven :) Here is the recipe...
Ingredients:
- Red & Yellow Capsicum (color as per your choice)
- Carrot - 2 Medium size
- Fresh String Beans - 10 to 12 nos
- Moong Dal/ Green gram split - 1/2 cup
- Onion - 1 cup (Chopped)
- Tomato - 1/2 cup (chopped)
- Baby Spinach - 1 cup
- Chole/Garbanzo beans - 1/2 Cup (Boiled)
- Rose merry - Few leaves
- Thyme - Few Leaves
- oregano - 2 tsp
- garlic paste - 1 tsp
- Fresh grounded black pepper - 1 tsp
- Olive Oil
Time Required: 45 mins
Method:
1) Preheat the oven to 350 degrees
2) Blend the tomato nicely, in that juice add the garlic paste, oregano, black pepper powder, thyme, rose merry, olive oil and stir it nicely
3) Bring the water boil in a medium size pan and cook the carrot, fresh beans and moong dal.
4) Mean while cook the chole in the pressure cooker
5) Add all the cooked vegetables in tomato mixture stir and combine (keep the vegetable stock for baking)
6) Slice the tops off the peppers and remove all the inner ribs and seeds. Cut a very thin slice from the base to help the peppers to stand up. ( be careful while cutting the end part, if capsicum gets hole you can not able to stuff it)
7) Fill the vegetable mixture into peppers. Place the capsicum in the baking dish filled with the vegetable stock. Cover the dish with foil and bake for 20 minutes
8) If you are a cheese lover sprinkle the cheese on each pepper and continue baking for more 10 minutes
9) Remove from oven and carefully transfer the stuffed peppers in to serving plates topping with yogurt sauce
Yogurt Sauce
- Curd - 1 cup
- Garlic paste - 1/2 tsp
- Salt - 1 tsp
- Black pepper - 1 tsp
- Lemon juice - 1/2 tsp
- Fresh cream - 1 tsp
- Sugar - 1/2 tsp
- Coriander Leaves/Cilantro for garnishing
Mix all the above ingredients in a bowl and beat it nicely. That's it simple and yummy sauce is ready :)
Serve this yummy tasteful sweet, tangy, spicy, crunchy flavored sabji with roti or chapati :)
This is one of the rich dish of the Indians :) Mostly favorite dish for everyone. Whenever we go to restaurant with friends we always order it without fail:) As this dish is very rich due to cashews paste and onion and tomato gravy added with paneer makes amazing mouth lingering taste and perfect match for roti :)
Ingredients:
- Tomatoes - 2 big cubed
- Onions - 2 big cubed
- Paneer/ Cottage Cheese - 200 grm cubed
- Ginger & Garlic paste - 1 tbsp
- Bay Leaf - 1 no.
- Cloves - 1 no.
- Cashew nut paste - 3 tbsps
- Turmeric powder - 1/2 tsp
- Red chili powder - 1 tsp
- Dhania powder/ Coriander seeds powder - 1 tsp
- Garam masala powder - 2 tsp (Mixture of many Indian
spices - Available in Indian store)
- Butter - 3 tbsp
- Salt as per taste
- Lemon Juice to taste
- Fresh cream - 3 tbsp
- Fresh coriander leaves/cilantro for garnish
Time Required: 40 mins
Method:
1) Chop the onion and tomato and boil them in a hot water and blend it keep it mixture separately
2) Heat a pan for 3 mins with 1 tbsp of butter saute the paneer cubes till golden brown
3) Take 1 cup hot water add a pinch of salt & turmeric powder and immerse the paneer cubes for 5 to 10 mins and the drain the water transfer it to tissue paper
4) In the same pan add 1 tbsp butter add the bay leaf and the cloves, then add the onion blended paste and saute till light brown
5) Add ginger and garlic paste saute for 3 mins followed by chili powder & cashew paste fry for 5 mins
6) Now add the tomato blended paste, dhania powder, turmeric powder, salt, garam masala and stir the mixture
7) Lastly add the paneer cubes, fresh cream and 1 cup of water or more till you get the curry consistency, let it cook for 3 to 4 mins.
8) Garnish with coriander leaves and serve hot with chapati or roti.
Enjoy the Restaurant style Paneer Butter Masala at home :)
Instead of slogging in the kitchen for long time to prepare a dish, sometime you should know the quickest recipe too so that you can enjoy the time with your family. This recipe works great with left over rice and if grated coconut is in handy this can be prepared in 10 minutes. Coconut aroma and spicy chili seasoning simply make this dish special :) If you are using frozen coconut then keep the coconut at least for 15 minutes from the fridge before using.
Ingredients:
- Cooked Rice - 1 Cup
- Grated Coconut - 1/2 cup
- Dried marinated chili/ Mor Molaga - 4 to 5nos.
- Few Curry Leaves
- Few Cashew Nuts (Optional)
- Mustard Seeds - 2 tsp
- Urud Dal / White Lentils- 2 tsp
- Hing/Asafoetida - a Pinch
- Salt as per taste
- Oil - 2 tbsp
Time Required: 10 Minutes ( Excluding the Rice cooking time)
Method:
1) Cook the rice in the pressure cooker as the same way you do. Cool it in a plate so that grains can be separated nicely. It works great with left over rice
2) Put a reasonable size heavy bottom pan on the range and heat oil.
3) Fry the mor molaga/dried chili, once they are done remove it from the oil and keep it aside
4) In the same oil, temper the seeds. Once they start popping add cashew nuts, curry leaves, salt, Hing, coconut grated and stir for 5-10 min or until the coconut gets toasted and turns slightly reddish brown. Switch off the flame.
5) Add the rice and mix well. Crush some mor molaga and mix it nicely.
6) Serve extra mor molaga for more spicyness
