Category: Veg-Gravy

Red Beans Curry

rajma

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Bhurji Aloo Gobi

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Toor Dal

toor dal


Ingredients

Toor dal-2 Cups

Garlic cloves-2

Cumin seeds-1/2 tsp

Asfoedieta-2pinch

Sesame oil-1 tsp

Turmeric powder-1/4 tsp

 For the tempering/tadka:

Mustard seed-1/2 tsp

Urad dal-1/2 tsp

Cumin seeds-1/2 tsp

Red chillies-2

Curry leaves


Preparation method:

  1. Add garlic, turmeric, asafoetida, cumin seeds and sesame oil to the dal
  2. Add water 1:2 ration and pressure cooks it for 5 whistles
  3. Smashed the cooked dal, add salt.
  4. Heat oil or ghee in a pan, add tempering spices.
  5. Once they splutter, add it the smashed cooked dal.
  6. Serve it hot with rice or roti

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Traditional Cauliflower Curry

Gobi Grandma curry

Grandma Gobi Curry


Ingredients

Cauliflower-1

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. Blanch the cauliflower florets in a warm water  with salt and turmeric For the 2 mins
  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 cauliflower florets 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.

 


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Yam Chops

sena chops

Sena Chops


Ingredients:

Sena-250 gms

Turmeric-1/2 tsp

Hing-2 pinch

Salt to taste

Oil

For the grinding:

Garlic cloves-6

Fennel seeds-2 tsp

Cumin seeds-1 tsp

Red chillies-4


Preparation method:

Peel it and cut into cubes, add turmeric, hing  and salt.

Pressure cook the sena, filter and keep it aside.

Heat oil in a pan, add sena cubes and fry it till it turns to golden brown.

Heat oil in a pan, add the grinded masala, add turmeric, salt and hing.

Mix it, cook For the 4 mins and add the fried sena cubes.

Toos it and mix it well For the 10 mins.

Serve it hot with rice or roti.


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Yam Gravy

Yam Gravy

Sena Kura


Ingredients:

Yam -1/2 Kg

Salt to taste

Oil

 

For the Tempering / Tadka:

Curry leaves-2 spring

Fennel seeds-1/2 tsp

 

Garnishing

Fresh Coriander – 1/3 bunches

 

Spices For the Coconut Paste:

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

 

For the Tomato paste:

Onion-2 medium

Tomato-2

Ginger garlic paste-1 tsp

Chilli powder-1tsp

Coriander powder-2 tsp

Turmeric powder-1/4 tsp

Cumin powder-1/4 tsp


Preparation method:

  1. Heat oil in a pan, add onions and sauté it.
  2. Add ginger garlic paste and cook For the 2 mins
  3. Add tomatoes, turmeric, chilli powder, coriander powder, cumin powder, salt and cook it For the 5 mins.
  4. Grind it in a blender and make a fine paste. Tomato paste is ready.
  5. Fry the spices in the dry pan, till it gets nice aroma.
  6. Grind the spices to a smooth paste with the coconut.Coconut paste is ready.
  7. Heat oil in a pan, add fennel seeds and curry leaves.
  8. Add tomato paste, turmeric and salt.
  9. When the oil floats at the top, add the yam pieces and mix it well
  10. Cover it and cook it For the 12 mins in a low flame.
  11. Add the coconut paste and stir it well and cook For the 10 mins.
  12. Garnish with Fresh coriander and serve it hot with rice or roti.

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Murgh Musallam Potato Curry

Murg Musallam Potato Curry
Potato recipes – Murgh Musallam recipe is the origin of lahori cuisine, from the Mughlai style of cooking. Mughlai recipes are high standard food recipes with richness in its texture and taste.In Murgh Musallam recipe a whole chicken stuffed with rich spices,cooked and served with less gravy. Murgh Musallam potato curry is my version of cooking for vegetarians .I prefer medium size potato pieces in more gravy. Murgh Musallam potato curry needs lot of preparation and more time. Potato pieces are half boiled and cooked with shallots, yogurt, almonds paste mixture. I prefer shallots than onion which gives juicy taste and healthy too.

Potato recipes – Murgh Musallam potato curry is best known for its carbohydrate content. The predominant form of this carbohydrate is starch(RS). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.The cooking method used can significantly affect the nutrient availability of the potato.RS can also help us stay lean and healthy.

Potato Recipes – Murgh Musallam – potato curry is the great dish for family gatherings, parties or an occasion with family and friends. Murgh Musallam potato curry can be served as a main course for lunch or dinner with rice or roti, naan, phulka or paratha. Murgh Musallam potato curry can go well with south indian idli or dosa.


Ingredients:

Potato -500 gms
Yogurt-250 gm
Salt to taste
Oil/ghee

 For the Tempering / Tadka:

Cinnamon-2
Cloves-4
Bay leaves-2
Cardamom-2
Black cardamom-2
Cumin seeds-1/2 tsp

For the Sauté:

Shallots-20
Green chillies-2 medium
Garlic-6 cloves -1/2 tsp. paste
Ginger -2 inch cube-1/2 tsp. paste

Garnishing

Fresh Coriander – 1/3 bunches

Spices For the Coconut Paste:

Red Chillies – 8
Coriander seeds -5 tbsp
Coconut-1/2
Almonds- 15
Poppy seeds-5 tbsp


Preparation method:

  1. Fry the spices in the dry pan, till it gets nice aroma.
  2. Grind the spices to a smooth paste with the coconut.
  3. Heat oil in a pan, cumin seeds, add cloves, cardamom, cinnamon and bay leaves.
  4. Add chopped shallots, green chillies and sauté it
  5. Add ginger garlic paste and fry it.
  6. Add the ground paste and salt, cook it for few minutes.
  7. When the oil floats on the top, add the half boiled potato pieces,yogurt and mix it well
  8. Cover it and pressure cook it for 3 whistles in a low flame.
  9. Garnish with fresh coriander and serve it hot with rice or roti.

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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.

 

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Chana Masala – Punjabi Chole Masala – Chickepeas Curry – Veg Recipes Indian

chana masala

Chana Masala – Punjabi Chole Masala Origin

Chana Masala – Punjabi Chole Masala – is a popular Punjabi dish in Pakistani and Indian cuisine.Chana masala main ingredient is chickpeas called chana (Channa) in hindi. Chana masala is fairly dry and spicy with a sour citrus note. Many variations can be made with chickpes curry for example aloo chole is made with chickepeas and potatoes in Pakistani cuisine. Similar recipe is prepared with chicken in Lahore called murgh cholay. In India, chana masala is often eaten with a type of fried bread and is known as chole bhature.

Chana Masala – Punjabi Chole Masala – Spices and Cooking method.

Chana Masala – Punjabi Chole Masala is very simple to prepare and healthy recipe.This is my version of cooking.There are two methods,one is with the chana masala or with the dry roast spices separately.The chickpeas is soaked overnight and pressure cooked. Then the chickpeas is cooked along with onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder, crushed pomegranate seed (anardana) and garam masala.

Chana Masala – Punjabi Chole Masala – Nutritional health benefits

Chana Masala – Punjabi Chole Masala – Chickpeas – chana , are rich in both soluble and insoluble dietary fiber.Soluble fiber helps stabilize blood sugar levels.insoluble fiber helps to prevent digestive disorders.Chickpeas – chana are a good source of protein.Chickpeas can boost your energy because of its high iron content.Chickpeas – chana contains the significant amounts of folate and magnesium.Folate lowers the levels of the amino acid, homocysteine and strengthens the blood vessels and lower the risk of heart attack Due to high fiber content and low GI, chickpeas – chana are excellent for weight loss diets.

Chana Masala – Punjabi Chole Masala – Serving method

Chana Masala – Punjabi Chole Masala is excellent side dish for roti,poori or Batura. Chana masala can be served as main course either for lunch or dinner with roti, batura or poori. In south India similar curry prepared with chickpeas for rice, idli or dosa. Variations can be made by adding potatoes to the curry. Chana masala with bhatura is a great dish for family gatherings,friends that anyone can love it. Try this healthy dish and enjoy.


Ingredients

Chickpeas – 250gms
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 – 1/2 tsp. paste
Ginger – 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
Amchur powder-1/2 tsp
Pomogrante powder-1/2 tsp

Garnishing

Fresh Coriander – 1/3 bunches
Onion-1 medium
Lemon-1/2


Preparation method

  1. Soak the chana overnight, pressure cook and keep it aside.
  2. Heat the oil ina pan, add cumin seeds, cloves, cinnamon, cardamom and curry leaves
  3. Once they spultter add chopped onions and green chillies and sauté it
  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 and salt.
  6. Add the boiled chana and mix it well.
  7. Add the spices or chana masala and stir it well.
  8. Add water and cover it on and cook it in the medium flame for 20 mins.
  9. Once the oil separates from the masala, Garnish it with coriander leaves,onion and lemon.
  10. Serve it hot with rice or roti’s

 

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Potato Tomato Gravy

Potato Tomato Mash

Potato-Tomato curry


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.

Add chopped tomatoes and mix it well, cook For the 5 mins in medium flame.

Garnish with coriander leaves.

Serve it hot with roti or rice.


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