Category: Sambar & Curries


Veg Kurma Grandma Style


Ingredients:

Mixed Vegetables-500gms

Turmeric-1/4 tsp

Salt to taste

Sesame oil

 For the Tempering / Tadka:

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 For the Sauté:

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)

 Garnishing

Fresh Coriander – 1/3 bunches

 Spices For the Grinding:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2

Coconut-1/2(Separately)


 Preparation method:

  1. Fry the spices in the dry pan, till it gets nice aroma.
  2. Grind the spices to a smooth paste.
  3. Grind the coconut to a smooth paste separately.
  4. Crush the tomato using hand and crush the shallots using DD.
  5. Take vegetables in a bowl; add the grinded masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  6. Add handful of sesame oil and mix altogether with hand, marinate it for5 mins.
  7. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  8. Cover it and cook it For the 30 min in a medium flame.
  9. Stir it occasionally. When it’s done, add the coconut paste and simmer it for 15 mins .
  10. Garnish with fresh coriander and serve it hot with rice or roti.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Traditional Veg Curry

Grandma Veg curry

Veg-Grandma-curry


Ingredients:

Mixed Vegtables-500 gms

Turmeric-1/4 tsp

Salt to taste

Sesame oil

 

For the Tempering / Tadka:

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 

 

For the Sauté:

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)

 

Garnishing

Fresh Coriander – 1/3 bunches

 

Spices For the Grinding:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2


Preparation method:

 

  1. Fry the spices in the dry pan, till it gets nice aroma.
  2. Grind the spices to a smooth paste.
  3. Crush the tomato using hand and crush the shallots using DD.
  4. Take vegetables in a bowl; add the grinded masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  5. Add handful of sesame oil and mix altogether with hand, marinate it For the 5 mins.
  6. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  7. Cover it and cook it For the 30 min in a medium flame.
  8. Stir it occasionally. When it’s done, simmer it For the 15 mins .
  9. Garnish with Fresh coriander and serve it hot with rice or roti.

 


Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Traditional Potato Curry

Potato Grandma Curry

Grandma Potato curry


Ingredients

Potatoes-1/2 kg

Turmeric-1/4 tsp

Salt to taste

Sesame oil

 

For the Tempering / Tadka:

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 

 

For the Sauté:

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)

 

Garnishing

Fresh Coriander – 1/3 bunches

 

Spices For the Grinding:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2


Preparation method:

 

  1. Wash, peel and cut the potatoes in cubes.
  2. Fry the spices in the dry pan, till it gets nice aroma.
  3. Grind the spices to a smooth paste.
  4. Crush the tomato using hand and crush the shallots using DD.
  5. Take potato cubes in a bowl; add the grinded masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  6. Add handful of sesame oil and mix altogether with hand, marinate it For the 5 mins.
  7. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  8. Cover it and cook it For the 30 min in a medium flame.
  9. Stir it occasionally. When it’s done, simmer it For the 15 mins .
  10. Garnish with Fresh coriander and serve it hot with rice or roti.

 

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Traditional Potato Kurma

Potato Grandma Curry

Grandma potato kurma

 


Ingredients

potato -1/2 kg

Turmeric-1/4 tsp

Salt to taste

Sesame oil

 

For the Tempering / Tadka:

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 

 

For the Sauté:

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)

 

Garnishing

Fresh Coriander – 1/3 bunches

 

Spices For the Grinding:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2

Coconut-1/2(Separately)


Preparation method:

  1. Wash, peel and cut the potatoes in cubes.
  2. Fry the spices in the dry pan, till it gets nice aroma.
  3. Grind the spices to a smooth paste.
  4. Grind the coconut to a smooth paste separately.
  5. Crush the tomato using hand and crush the shallots using DD.
  6. Take potato cubes in a bowl; add the grinded masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  7. Add handful of sesame oil and mix altogether with hand, marinate it For the 5 mins.
  8. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  9. Cover it and cook it For the 30 min in a medium flame.
  10. Stir it occasionally. When it’s done, add the coconut paste and simmer it For the 15 mins .
  11. Garnish with Fresh coriander and serve it hot with rice or roti.

 


Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Smashed Potato Curry

 

Potato Curry

Smashed Potato


Ingredients:

Potato-500gms

Turmeric-1/2 tsp

Hing-1/2 tsp

Salt to taste

Green chillies-2

Oil

 

For the tadka:

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves


 

Preparation method:

Boil,peel potatoes and cut into cubes.

Heat oil in a pan add tempering spice and sauté it.

Once they splutter, add chopped green chillies, turmeric, hing and salt.

Fry it For the 2 mins in medium flame.

Add potato cubes and stir it well.

Dry roast it For the few mins in low flame.

Add Hot water cover it and cook For the 10 mins.

Smash it with the spactula so that it’s soft.

Garnish with coriander leaves.

Serve it hot with roti or rice.


Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Grandma boneless chicken curry

Grandma Chicken


Ingredients

Chicken -1 Kg

Turmeric-1/4 tsp

Salt to taste

Sesame oil

 

For the Tempering / Tadka:

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 

 

For the Sauté:

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)

 

Garnishing

Fresh Coriander – 1/3 bunches

 

Spices For the Grinding:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2


Preparation method:

  1. Fry the spices in the dry pan, till it gets nice aroma.
  2. Grind the spices to a smooth paste.
  3. Crush the tomato using hand and crush the shallots using DD.
  4. Take chicken in a bowl; add the ground masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  5. Add handful of sesame oil and mix altogether with hand, marinate it for 5 mins.
  6. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  7. Cover it and cook it For the 30 min in a medium flame.
  8. Stir it occasionally. When it’s done, simmer it for 15 mins .
  9. Garnish with Fresh coriander and serve it hot with rice or roti.

 


Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Aloo Gobi

Aloo gobi- is classic Punjabi vegetarian dish with the combination of aromatic spices.
Usually Punjabi dishes differs in spice contents ranges from low to high. In most Punjabi
foods onions, garlic and ginger takes extensive place to give rich taste. Aloo gobi lies in
the middle range. It is very quick to make and very delightful side dish recipe which goes
really well with chapatis/rice.

The potato is best known for its carbohydrate content.The predominant form of this
carbohydrate is starch.This resistant starch(RS) is considered to have similar
physiological effects and health benefits as fiber: It provides bulk, offers protection
against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma
cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces
fat storage,can also help us stay lean and healthy.

Cauliflower contains health-benefiting antioxidants,vitamins and very low in fat and
contains no cholesterol.Fresh cauliflower is an excellent source of vitamin C and contains
dietary fiber;It contains good amounts of many vital B-complex groups of vitamins-
folates,B5,B6,B1,B3 and Vitamin K.it contains minerals such as manganese, copper, iron,
calcium and potassium.it helps fight against harmful free radicals, boosts immunity and
prevents from infections and cancers.Together these compounds have proven benefits against
prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth
inhibition, cytotoxic effects on cancer cells.

Aloo Gobi-potato and Cauliflower is one of the most famous dishes of Indian cuisine,It is
an extremely easy and tasty dish, which can be made within no time.It can be served in
various ways either dry or gravy according to individual taste.


Ingredients:

Gobi-500gms

Potatoes-2 medium Large

Salt to taste

Oil

 For the Tempering / Tadka:

Cardamoms-2

Cloves-4

Cinnamon bark-3 pieces

Bay leaves-2

 For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (make it puree)

 Spices Used:

Turmeric – 1/2tsp

Cumin powder-1/2tsp

Chilli powder-1tsp

Coriander powder-2tsp

Garam masala-1/2 tsp

 Garnishing

Fresh Coriander – 1/3 bunches


Preparation method:

  1. Take cauliflower wash and cut into small florets, blanch them in hot water with turmeric and salt For the  2 min.
  2. Heat the saucepan with the oil; add bay leaves, cloves, cinnamon, and cardamom.
  3. Once it’s tempered, add chopped onions, green chillies.
  4. Add ginger garlic paste when onion turns golden brown. Sprinkle little water if the mixture sticks or dries until it softening to a mash
  5. Add tomato puree, turmeric powder, chilli powder, cumin powder, coriander powder, garam masala, and salt.
  6. Peel the half boiled potatoes and cut into big cubes.
  7. Once the oil separates from the masala, add gobi and potato to the masala.
  8. Add water and cover it on and cook in the medium flame For the 20 mins.
  9. Garnish it with coriander leaves
  10. Serve it hot with rice or roti’s

 

Note: Cook in a medium flame throughout the process. Variations can be made by adding mushrooms, cauliflower, peas, prawn…depending on individual preferences. For the party and occasions to give richness to the dish you can add cashew paste at the end beFor thee garnishing. Vegetarians can try with Punjabi Aloo Gobi recipe.


Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Vegetable Kurma

Veg-Kurma

Veg Kurma


Ingredients

Mixed vegetables -500 gms

Salt to taste

Oil

 

For the Tempering / Tadka:

Cardamoms-2

Cloves-4

Cinnamon bark-3 pieces

Bay leaves-2

Curry leaves-2 spring

 

For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (make it puree)

 

Spices Used:

Turmeric – 1/2tsp

Cumin powder-1/2tsp

Chilli powder-1tsp

Coriander powder-2tsp

Garam masala-1/2 tsp

 

Garnishing

Fresh Coriander – 1/3 bunches


Preparation method:

  1. Heat oil in a pan, add cloves, cinnamon, cardamom and bay leaves.
  2. Add Chopped onions and green chillies and sauté it
  3. Add ginger garlic paste and fry it.
  4. Add tomato puree and the spices with the salt
  5. When the oil floats at the top, add the vegetables and mix it well
  6. Cover it and cook it For the 12 mins in a low flame.
  7. Add the coconut paste and cook it For the 5 mins
  8. Garnish with Fresh coriander and serve it hot with rice or roti.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather