Wednesday, November 27

Black-Eyed Peas And Potato Curry.. (Pressure Cooker Version)

Black-Eyed Peas And Potato Curry.. A wonderful dish to go with Rice, Roti, Bread or it can even make a delicious chat, just topped with some chopped onion, green chilli and coriander leaves and from curry to chat is ready in no time.. This curry has been the most favourite for me, I don't know from when, and I never want to replace this curry with any other dish in my favourite list. When ever I cook this I always cook in a bulk, so that I can eat 2 to 3 times and the next day the taste becomes even more better.. In-front of this curry if you give me chicken, mutton or fish, but I will choose this curry only... Serve with almost anything of your choice it will taste great..

1+1/2 cup black-eyed peas (Lubia)
3 potato (cut into chunks) 
2 onion, 3 tomato, 3 green chillies (finely chopped)
2tsp red chilly powder, 1/2tsp turmeric 
1tsp garam masala, 1tsp coriander powder
1tbsp ginger garlic paste
1/2tsp cumin seeds 
Oil and Salt as per taste
Copped coriander leafs for garnishing.

Cooking Method 
Soak the black-eyed peas over night.
In a pressure cooker, add oil, when it is hot add cumin seeds, when they splutter, add onion, and green chillies fry it to golden brown. Then add all the masala powder and ginger garlic paste and fry for 5 to 6 minutes, then add tomato and fry till it starts leaving oil.
Now add soaked black-eyed peas, potato and salt, mix them all together nicely and add 2cups of water, close the lid and cook for 4 to 5 whistle (1 in high flame and rest in low flame).
Garnish with chopped coriander leafs and Serve hot with Rice, Roti or Bread.

Monday, November 25

Dahi Vada.. (Curd And Lentil Vada With Tangy Tamarind Chutney)

Dahi Vadas are lentil dumplings topped with a spicy savory yogurt and tamarind chutney. These are great as a side dish on any occasion or served as a chat too.. This dahi vada was made by Nupur my friend on Diwali day in a different way and with different ingredients... I use moong dal to make dahi vade but she made it with urad dal, exactly the way we cook medu vada. It was very good and I'm happy to know one more recipe of dahi vada..

To be honest I'm not a great fan of dahi vada, because of that only I use to avoid cooking.. But this time it was totally opposite because of the tamarind chutney, I ate 2 dahi vada with lots of tangy tamarind chutney and chat masala.. It was awesome and I have a plan to cook it again in some time... Thanks to my friend Nupur for a such a yummy dahi vada recipe..

Ingredients For Vadas.
1 cup urad dal
Oil for deep frying.

Ingredient's For Curd.
1 1/2 cup yogurt
3tbsp milk
1tsp salt
1/2tsp roasted cumin powder.

Ingredient's For Tamarind Chutney.
1cup tamarind pulp
2tbsp sugar
3/4 cup jaggery
1/4tsp red chilly powder
1/2tsp roasted cumin powder
Pinch of salt.

Cooking Method For Tamarind Chutney.
In a heavy bottom pan, add all the ingredinets of tamarind chuteny and cook on a low flame, till tamarind pulp becomes semi thick and dark in color.. That will take about 30 minutes. (keep stirring in between to avoid sticking at the bottom) When it is done take out in a bowl and allow it to cool.

Cooking Method For Vada.
Wash urad dal several times until the water appears clear and soak it over night.
Drain the water and blend dal to very creamy texture. Just using enough water as needed to blend. 
Whip dal batter using a spoon in a circular motion for about two to three minutes until batter become light and fluffy. If needed add few spoons of water.
In a deep frying pan add oil and allow oil to become hot on medium flame. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color.
Then place a plastic sheet on to a flat surface and apply little water, then put 2tbsp batter on to plastic sheet and slowly flatten the vada and make a small hole in a centre. Take the plastic sheet slowly up and leave the vada into hot oil for frying. Fry until they are golden brown and fry the vadas in small batches
After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes.
Next squeeze the vadas gently to take out the water, be careful not to break the vadas.

To make Yogurt topping and Garnish.
In a large mixing bowl take yogurt, milk and mix until very smooth. add salt and cumin powder give a good mix.
Then soak all the vadas in the yogurt for at least twenty minutes, giving the vadas time to absorb the yogurt.
Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.
Just before serving, sprinkle red chilly powder and chat masala finish off with a drizzle of tamarind chutney.

Friday, November 22

Meethi Chicken. (Fenugreek Leaves And Chicken Curry)

Meethi Chicken has become now common dish in India, before very few people were aware of this dish. Now there are so many different version to cook this curry, I think every one like to cook in there own way and that becomes one new and different dish... I use to cook this meethi chicken then I stopped from a very long time. Then again I tried this 2 weeks back when we had our friends over and they like it so much, My friend told me why don't I put this recipe on my blog.. To be honest when ever I use to cook, it use to get over and I never got a change to take the pictures, it happened the same when I cooked this curry on that day. But I had in my mind that I should cook this soon and post it or else the day is never going to come.. Keeping that in my mind I cooked this Meethi Chicken curry yesterday and took the pictures also.. ufff so relieved.. This is my own recipe simple and delicious... Serve with Naan, Roti or even Rice...

1/2 kg chicken (cut into medium pieces)
1 medium onion (thinly sliced)
1 bunch of meethi leaves (Fenugreek leaves)
1cup chopped coriander
6 green chilis
10 to 15 curry leafs
2tsp black pepper corn
1tbsp ginger garlic paste
1 medium tomato
3tbsp Oil
Salt to taste.

Cooking Method.
Wash and drain the water of chicken and set it aside. Clean and wash the meethi leaves and set it aside.
In a non-stick deep frying pan, add oil and onion, fry the onion for minute or 2. Then add chicken, meethi leaves and salt, mix them and allow the chicken water to evaporate.
In a mean time add all the rest of the ingredients into a mixer jar and make a smooth paste by adding little water.

Now add the grounded masala to chicken, give a good mix and check for the salt. Then close the lid and cook for 10 to 15 minutes on a low flame (keep stirring in between)
Then open the lid and stirfry till all the masala has coated well to chicken and there is no water..
Serve hot with Naan, Kerala Poratha or Roti's.

Thursday, November 21

Cluster Beans And Potato Stirfry (Guwar Aaloo Ki Sabji)

Cluster Beans And Potato Stirfry!! I have seen many people who don't like to eat cluster beans because of it is bitter taste, but some how I really like this beans and I make sure I cook them atleast 2 to 3 times a month. My mom cooks in a many different ways even she adds dry baby prawns in it and it taste awesome. But I cook with simple ingredients and in a very easy way. I'm eagerly looking for dry baby prawns here in market, as soon as I find it cluster beans would be the first dish to cook.. This recipe is specially for those people who don't like to eat cluster beans, just try out this dish once and I'm sure you'll all start liking it...

250gm cluster beans (cut into small pieces)
2 medium potato (cut into small pieces)
1/4tsp cumin
1/2tsp red chilly powder, 1/4tsp turmeric
1/2tsp coriander powder, 1/4tsp garam masala
1tsp ginger garlic paste
2tbsp Oil
Salt to taste
Coriander leaves for garnishing.

Cooking Method.
In a non-stick pan, add oil, when oil is hot, add cumin, when they crackle, add all the dry masala powder along with ginger garlic paste and fry for 4 to 5 sec. Then add the cluster beans, potato and salt, given a nice mix and clover the lid and cook for 10 to 15 minutes on low flame.(keep stirring in between)

Then open the lid and increase the flame and stirfry for another 3 to 4 minutes.
Garnish with chopped coriander leaves.
Serve hot with Roti or as a Side Dish with Dal and Rice.

Tuesday, November 19

Meethi Thepla.. (Indian Flat-Bread With Fenugreek Leaves)

Meethi Thepla is very famouse Gujarati snack bread. It is very flavorful and makes for a great travel or picnic food. You can serve with Pickle or with plain yogurt. Actually I love most of Gujarati snacks like Dhokla, Thepla, Khahkra and the most favourite of mine is Fafda, I simple love this snacks and can munch any time of the day.. I usually prepare thepla very often for the breakfast, because it is very healthy and easy to cook and easy to eat for the people like my hubby, who is always in a hurry..

You can make them in a bulk and store them for 4 to 5 days and they will taste same... There are many different version to cook, but I follow one very simple recipe sometime I do change ingredients but most of the time it is simple. Do try this recipe and serve healthy food to your loved ones..

1 cup Whole Wheat flour
1/2 cup Besan (Chickpea flour)
1 cup Methi (Fenugreek) leaves
2-3 tbsp Curd
1 green chilli (finely chopped)
1/4tsp ajwain (carom seeds)
1 tsp Coriander powder, 1/2 tsp Red chili powder, 1/2 tsp Turmeric powder
2 tbsp Oil
Salt to taste
Oil/Ghee,to roast theplas.

Cooking Method.
Chop meethi leaves finely and set it aside.
Take a big bowl and add wheat flour and besan along with all the masalas and mix well.
Add oil and curd and rub and mix the flour nicely. Now add methi leaves, with little water and knead till the dough is smooth and soft.
Grease your hands and knead it again until it gets the elastic texture. cover it and leave it for 10-15 mins. 
Make medium size balls of the dough and roll it to a disc of 6'' in diameter by dusting it in between with the dry flour.
Heat a tawa and place the rolled thepla on the tawa and let it cook slightly on one side. Turn it to the other side and apply oil and then turn it again and apply oi and let it roast on both sides till it forms the brown spots.
Prepare all the theplas in the same manner and stack them in a roti basket.
Serve the theplas hot/warm/cold with Pickle and yogurt.

Friday, November 15

Channa Ki Kadhi.. (Potato & Black Chickpeas Cooked In Tangy Tamarind Curry)

Channa Ki Kadhi... Chickpeas are a source of zinc, foliate and protein. Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi channa (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fibre and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (168 mg/100 g), which is higher than the amount found in a 100-gram serving of whole milk. Source from Wikipedia...

250gm black channa
2 medium potato, 2 brinjal (cut into big chunks)
1/2cup coconut paste
1/4tsp cumin seeds
1 medium onion, 2 tomato, hand ful of coriander leaves
1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander
1tbsp ginger garlic
2tbsp tamarind paste
Oil and Salt to taste.

For Tempering.
10 to 15 curry leaves
1/4tsp mustard seeds
1tsp Oil.

Cooking Method.
Soak the chickpeas (channa) over night. and boil them using pressure cooker for 10 to 15 minutes on low flame..
Grind the onion, coriander leafs and cumin to a smooth paste, then grind the tomato's to a smooth paste separately. In a pressure cooker add oil, when it is hot, add the onion and coriander paste, fry for 2 minutes, then add all the masala powder, ginger garlic paste, tamarind paste and coconut paste, fry for another 2 to 3 minutes, then add the tomato paste and fry till the oil separates, add the boiled channa, potato and salt, mix it well. Close the lid and cook for 2 whistle. In a mean time prepare the tempering by adding all the tempering ingredients .
Then open the lid and add the brijal, tempering and 2 to 3 cup of water and mix it well and add salt if needed and cook for another 1 whistle in medium flame.
Serve hot with Rice, Roti or even with Ragi Balls.

Wednesday, November 13

Potato & Cauliflower Curry.. (Aaloo Gobi Ki Sabji)

Potato & Cauliflower Curry!!! This is my own recipe and it is very much liked in my family and friends, every time I cook this curry I get lots of compliments.. It can be cooked with or without onion and garlic, this recipe does not have anything except (red chilly powder, turmeric and coriander powder)... It can be served with almost every dish and the most important thing is it will get cooked in less them 15minutes.. Simple yet very very delicious curry...

1 medium size cauliflower (cut into big chunks)
2 medium potato (cut into big chunks)
1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder
1tbsp any pickle masala (optional)
1/4tsp cumin seeds
3tbsp oil
Salt to taste
Handful of chopped coriander leaves for garnishing.

Cooking Method.
In a non-stick deep frying pan, add oil and cumin seeds, when they splutter, add all the masala powder and fry for 2sec. Then add the pickle masala, cauliflower, potato and salt, give a nice mix, cover the lid and cook on a medium to low flame, till the potato and cauliflower is tender, that will take about 10 to 12 minute.

Then open the lid and fry for another 1 to 2 minutes on a high flame..
Garnish with coriander leaves
Serve hot with Rice, Roti or Poori..

Sunday, November 10

Tomato And Potato Curry. (Aaloo Tamatar Ki Sabji)

Tomato & Potato curry.. This is a authentic North Indian curry which is made in almost every occasions. You don't need any fancy ingredients or any kind of planning to cook this curry, you just need is potato, tomato and few other ingredients and you will be ready with a delicious curry to go with Poori, Rice or Roti...

I had learn this recipe from my co-sister because my H loves it and now I'm also a big fan of this curry. I always like to add few curry leaves in this while cooking because it gives a very nice aroma and little bit of different taste too.. You can even add green peas and don't change the ingredients because it will spoil the taste... So if you don't have a idea what to cook for lunch or dinner, go ahead and cook this Aaloo Tamatar Ki Sabji...

2 large boiled potato (peeled and cut into big chunks)
2 large tomato, 1 onion, 2 green chilli (finely chopped)
1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder
Few curry leaves (optional)
1tsp ginger garlic paste
1/4tsp cumin, 1/4tsp mustard seeds
2cups water
2tbsp Oil
Salt to taste
Chopped coriander leaves for garnishing.

Cooking Method.
In a deep frying pan, add oil, when the oil is hot, add cumin, mustards seeds and curry leaves, when they splutter, add chopped onion and green chilli, fry to golden brown
Then add red chilli powder, turmeric, coriander powder and ginger garlic paste, fry for 1 to 2 minutes, add chopped tomato and fry till the oil starts separating from the masala.

Now add potato and salt, give a nice mix and add water.
Cook for another 5 to 6 minutes on a medium to low flame.
Garnish with coriander leaves and Serve hot with Rice, Roti or even Poori..

Thursday, November 7


Rasmalai is a very famous milk-based dessert of India.This dessert is rich in its texture, flavour & can be made easily by everyone at home. I had made this Rasmalai along with few more sweets on Diwali to impress my hubby and his college close friend and his wife. As I have mention in my earlier post that this is my hubby first diwali away from home, that to in a unknown country. Thank god we had his friend family and little kid to make it even more special, we really had a blast and never felt like we are not in india... I can easily count this diwali into one of the most memorable day of my life..

 Ingredient's For Paneer
5cups whole milk
2tbsp sugar
1tbsp lemon juice
4cups water.

Ingredient's For Rasmalai (milk mixture)
4cups whole milk
1cup sugar
10 to 15 saffron strands
1/4cup chopped almond and pistachio (for garnishing).

Cooking Method For Paneer.
Boil the milk in a heavy bottomed pan over medium-high heat. As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
To take out the excess water squeeze the cloth till all the water has come out.
Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to together and knead more. 
Divide the dough into 10 equal parts and roll them in smooth balls.
Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
Make sure the cooker is large enough to accommodate the (rasgullas), as they will expand to about double in the volume while cooking in the syrup!
Close the heat and wait a few minutes before opening the pressure cooker.
Then take out the rasgulla from the syrup and squeeze them lightly,and keep aside.

Cooking Method For Rasmalai (milk mixture)
Boil the milk, sugar and saffron strands in a deep frying pan on medium heat until the milk reduce to about 2 cups.
Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
Once the milk is ready, switch off the flame, then add the rasmalai into milk. and refrigerate for 2 to 3 hours
Garnish with chopped almonds and pistachios.
Rasmalai is ready to serve.
Serve the Rasmalai chilled.

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