Tuesday, May 31

Ridge Gourd Sabji

1/2 kg ridge gourd
10 garlic cloves, 3 green chilli, thinly slice
1/2tsp turmeric, 1tsp cumin seeds
Salt and Oil as per taste

Cooking Method
Wash and cut the ridge gourd. and set it aside. In a deep frying pan add oil, when the oil is hot add cumin seeds, garlic cloves and green chilli, when they start turning golden brown add turmeric and salt, Now add ridge gourd and mix it nicely, cook in a low flame till it is cooked well, keep string in between.
Serve with Roti, or you can serve with plain rice also it tastes very well.

Thursday, May 26

Coconut Curry

Coconut Curry is a mouth-watering delicacy that is very popular in the southern India. Coconut is something very close to all the people of the whole of southern India. The taste of coconut has a refreshing flavor. It serves as a sweet and sour dip for every dish. My recipe specially goes to the pregnant ladies, because in my mom's family they serve this curry with hot plain rice and boiled egg to the pregnant ladies. In this curry the main ingredient is coconut and tamarind, when they both come's together they make a delicious and fantastic curry :) Though i am not pregnant, then to i love this curry and i sure who ever reads my recipe they will love to make it... 

1/2 coconut
1 onion, few coriander leafs, 2 tomato
1/2 cumin seeds, 1tsp tamarind paste, 1tsp ginger garlic paste
1/2tsp turmeric, 1/2tsp red chilli powder, 1/2tsp coriander powder
10 curry leafs, 1/2tsp mustard seeds
Oil and Salt as per taste
2cup of water

Cooking Method
Make a thick paste of coconut, onion, coriander leafs, cumin seeds and ginger garlic paste. and separately make a paste of tomato and tamarind. and keep all the pastes aside. In a deep frying pan add oil, curry leafs and mustard seeds, when they splutter, add the all dry masala powder and immediately add the coconut, onion paste, fry for 4 to 5 minutes. Now add the tomato and tamarind paste, mix it well, then add 2 cup of water and salt, and allow it to cook for another 4 to 5 minutes. 
Serve hot with plain rice and boiled egg. It will taste faboulse.

Tuesday, May 24

Punjabi Baingan Ka Bharta (Punjabi Style Eggplant)

Punjabi Baingan Bharta is just one of the several versions of eggplant bharta there are in Indian cooking. Bhartas are largely north indian in origin and made from all sorts of vegetables. I can eat this bharta any time of the day with roti's. There is one more version of bharta which i have learn from my SIL , but my hubby prefer this version. This version of baingan ka bharta is really easy to make. Serve it with hot chapatis. Or as a side dish. 

3 medium-sized eggplants
2 onions, 3 green chilli and 2 tomatos, chopped fine 
1tsp turmeric, 1/2tsp coriander powder, 1/2tsp red chilli powder
8 curry leafs
1/2 tsp cumin seeds, 1/2tsp mustard seeds, 1 tbsp ginger garlic paste
2 tbsps finely chopped fresh green coriander
1tsp dry mango powder
Salt and Oil as per req

Cooking Method
Roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft. Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Once cool, coarsely mash and keep aside for later use. Now set up a pan on medium heat and add the cooking oil. When hot, add the cumin seeds, mustard seeds and curry leafs cook till the spluttering stops. Add the onions and green chili and fry till soft. Add the ginger garlic paste and all the masala powder, except dry mango powder, fry for 1 minute. Add the tomato, stir well and cook for 3-5 minutes. Sprinkle a little water if needed. Now add the eggplant, dry mango powder and salt, mix well. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat. 
Serve hot with Chapatis or Rice. 

Monday, May 23

Cheesy Macaroni

Ingredients : 
Macaroni Pasta 2 Cups 
2 Tomatoes large, 1 medium size onion, 2 green chilli, finely chopped
1tbsp Ginger paste
2 tsp pizza sauce (Optional)
Coriander Powder 1tsp, Chilli Powder 1 tsp
Tumeric 1/2 tsp, Garam Masala Powder 1tsp
Cheese 1 cup
Salt to taste 

Mustard seeds 1 tsp.
Cumin seeds 1 tsp.
Oil 2 tsp.

Cooking Method 
In a pressure cooker, add oil, mustard seeds, cumin seeds, when they splutter, add onion, green chilli and fry to golden brown, then add all the masala powder and ginger garlic paste and fry till oil starts leaving, and then add tomato and cook for 3 to 4 minutes. Now add the macaroni and pizza sauce. mix it well, then add 2 cups of water and salt. Now close the lid and cook for 2 whistle (1 in high flame, and 1 in low flame) Once its cooked, remove from the stove and add cheese and coriander leaves, mix it gently. 
Cheesy Macaroni is ready to serve

Sunday, May 22

Plain Toor Dal (Yellow Lentil Curry)

Toor dal has a mild, nutty flavor and is cooked as a routine Indian dish. Toor dal is highly nutritious, high in protein, and contains vitamin A and vitamin C. Cooking this dal is very very easy.. If you are in hurry or dont have enough time to cook anything, then this dal is the best option to cook and serve with Rice or Roti. It  taste also delicious when we give tadka of Green chilli and Garlic clove's.. I love cooking this version of dal because it takes minimum time... Here is the recipe!!!!

1cup toor dal
1/2tbsp turmeric, 1/2tbsp cumin seeds
2green chilly, 3 garlic cloves, Finely cut
Salt and Oil to taste.
2cup water

Cooking Method
In a pressure cooker, add dal, turmeric, salt and water. close the lid and cook for 3 whistle, 1 in high flame and other 2 in low flame. remove from the stove and keep it aside, In a small frying pan add oil, green chilly, garlic cloves and cumin seeds, when they start turning in to golden brown, add it to boiled dal, and simmer dal for 5 to 6 minute's. 
Serve with plain hot Rice with little ghee on top.

Friday, May 20

Moong Masala Dal (Green Gram Dal)

These nutrient-filled, small green beans are popular in the cuisines of India, China, Thailand and Japan. Mung beans in particular are very easy to digest, and absorb the flavor of seasonings and spices very well. When sprouted, they are used in salads or stir fries. They also make delicious soups and curries.
This is one of my families favorite dal. I cook this dal very often for my hubby's lunch box, he just love's it. After eating lunch he gives me a call and says lunch was very tasty i ate completely.. Even i love to eat this dal without rice or roti just plain dal it taste awesome.. Do try this recipe and let me know :)

200 gram moong dal (green gram dal)
1 medium size onion, 2 green chilly, 1 medium size tomato
Ginger garlic paste 1tbs
Red chilly powder 1tbs, turmeric powder 1tbs, garam masala 1tbs
Mustard seeds 1tbs
Vegetable oil 2tbs

Cooking Method
Boil dal and 2cup of water for 20 mints in pressure cooker separately, make a thick paste of chilly powder, turmeric and garam masals, heat the frying pan add oil and mustard seeds, add onion , green chilly and ginger garlic paste fry till it gets golden brown, then add masala paste and tomato cook till it starts leaving oil , then add boiled dal, 1cup of water and salt and cook till it become’s thick.
Serve hot with plain rice.

Thursday, May 19

Lentil & Green Leafs Stirfry

Lentils form an important part of any Indian meal. Usually served as a side dish, they are a tasty way to get your protein for the day. The variety of lentils used and the different styles they are made in, in various parts of the country means you can try a different one everyday. This dal and green leafs recipe is one among easy Indian cooking recipes. It can be made using any kind of whole lentils or beans such as mung beans, red lentil (masoor) or with split lentils. It goes very well with Roti's.

2 bunch of and green leafs
1 cup toordal
1 onion chopped
3 dry redchillies, 4 garlic cloves, 1/2 tsp turmeric, 1/2tsp mustard seeds
Salt and Oil as per taste.

Cooking Method
Clan and wash the green leafs, in a pressure cook add dal, turmeric and salt, allow 2 whistle, remove from stove and strain the water, and keep the lentil aside, in a deep frying pan, add oil, mustard seeds, redchillie and garlic cloves, when they splutter add onion and fry to golden brown, then add green leafs and little salt, cook for 2 to 3 minutes and then add lentil and check for the salt and cook till the water get observe..
Serve hot with Roti's.

Sunday, May 15

Musk Melon Juice

1 muskmelon 
2 to 3tsp sugar
1 cardamom
Water as req

Method of Preparation
Peal the skin of the musk melon. Remove the seeds. Cut the melon into small pieces and put them into a mixer/blender, add Sugar, Elichi and 2 cups of water. Blend it fine.
Serve cold.

Monday, May 9

Mushroom & Mutter Gravy

1 1/2 cups green peas (Mutter)
200gms mushrooms
2 onions, 3 tomatoes, 3 green chillies, finely chopped
2 tbsp ginger garlic paste
1 tbsp - Chilli powder
1 tbsp - Coriander powder
1 tsp - Turmeric
1 tsp - Garam masala powder
Oil and Salt as per req

Cooking Method
Wash and cut the mushrooms into medium piece. Heat oil in pan and add onions and green chillies fry till golden brown. Add ginger garlic paste and cook for 1/2 a minute.Add tomatoes and cook till oil leaves the sides. AddChilli powder, coriander powder, turmeric, garam masala, salt and cook for 2 minutes. now add the mutter and cook for 3 to 4 minutes or till the masala soaks in to mutter, then add mushroom and mix it well and check for the salt. Now add water as required. cook till the peas are fully cooked. Once done, Garnish with some coriander leafs. Now mushroom mutter gravy is ready to serve.
Serve with rice or roti.

I am sending this post to  Relishing Food

Thursday, May 5

Chikki (Jaggery and Peanuts Sweet)

Rich roasted peanuts trapped in a shell of complex (salty-sweet, caramel, smoky) notes- peanut brittle or peanut chikki is my all time favorite candy. I first tried making chikki when I was in South Korea. I only remember that the chikki was a messy one, and now after a 5 to 6 months i tried making this again in a small quantity and this is the result. I am very happy and i am eagerly waiting for to show it to my husband, because i know he would be very happy to see even his favorite candy.

1 cup peanuts
200 gram jaggery
3 tea spns ghee

Roast the peanuts on a medium flame. Remove the skin. Heat ghee, add jaggery ,heat on a medium/low flame, mixing it continuously. When all jaggery melts down, immediately add the peanut. Remove from heat and mix well. Grease a plate with ghee, pour this mixture on top, roll into a small round balls.
Store in air tight container for 3 to 4weeks.

Monday, May 2

Aaloo Mutter Chat

This is a very simple and easy recipe. And it goes very well with plain paratha's, i can say this recipe is my hubby's favorite by smelling it only he says ohh mutter chaat. I cook this chaat specially on weekends so that he can eat peacefully. Who don't want to eat favorite food on weekends :)

1 large potato, cut in to small pieces
2 cup boiled Mutter
1 medium onion, 2 green chilli, and 2 tomatoes, finely chopped
Ginger garlic paste 1tbsp
Coriander leaves 1/2cup
Chilli powder 1tsp, coriander powder 2tsp, Garam masala 1/2tsp
Turmeric powder 1/4tsp, mustard seeds 1/2tsp
Chat masala 1/4tsp
10 curry leafs
Salt to taste
Water as req.

Cooking Method
Heat a pressure cooker and add oil, mustard seeds, and curry leafs, when they splutter, add onion and green chilli, saute to golden brown then add ginger garlic paste,tomatoes,chilli powder,coriander powder,garam masala, turmeric powder,salt and cook for 3 to 4 minutes.Then add potato and mutter, mix it well then add chaat masala and water. Then close the pressure cooker lid and cook for 3 to 4 whistle. Remove from heat and garnish it with coriander leaves.
Serve with Plain Paratha's.

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