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Mushroom Pepper Fry

Mushroom Pepper Fry

Mushroom Pepper Fry

Ingredients:

1 lb.(500 gms) button mushrooms, washed and sliced
1 tsp cumin seeds
1 Onion, finely chopped
10-15 Curry leaves
1 tsp coriander powder
1 tsp red chili powder
1 tsp garam masala powder
2 tsp ginger garlic paste
4-5 green chilies, finely chopped
10-14 black pepper corns ( adjust as per your spice level)
Salt to taste
Oil as required

Method:

Dry roast the black pepper corns and grind coarsely.
Heat oil in a pan. Add chopped onions and saute until it turns transparent.
Add ginger-garlic paste, green chilies, curry leaves and mix well.
Add coriander powder, red chili powder, pepper powder and cook for a minute.
Add sliced mushrooms, salt and cook covered on a medium flame for around 10 minutes.
After 10 minutes, uncover and cook on a high flame with constant stirring, till all the water has evaporated.
Sprinkle garam masala and mix well.
Mushroom pepper fry is ready. Serve hot with chapatis, naan or parathas.

Gobi Paratha

Cauliflower (Gobi) Paratha

Ingredients:

For dough

3 cups Wheat flour
3 tsp oil
2 tsp carom seeds (ajwain)
Salt as needed
Warm water as needed

For stuffing:

3 cups grated cauliflower (gobi)
1 tsp ginger paste
3-4 green chilies, finely chopped
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp turmeric powder
2 tsp red chili powder
1/2 tsp dry mango(amchoor) powder
1 tsp coriander powder
1 tsp garam masala powder
Finely chopped cilantro(coriander) leaves
Salt to taste
2 tsp oil

Method:

For Dough:

In a mixing bowl or a big plate, add wheat flour, salt, carom seeds and oil. Mix until oil is well incorporated into the dry flour.
Add a little warm water at a time to knead flour into a smooth dough. Cover the dough with a wet cloth and let it rest for 30 minutes.

For Stuffing:

Heat oil in a pan. Add cumin seeds, fennel seeds, ginger paste, chopped green chilies and fry for about 10 seconds.
Add grated cauliflower and mix. Add red chili powder, turmeric powder, coriander powder, amchoor powder,garam masala powder, salt and mix well.
Cover and cook for 10 minutes on a low flame. Uncover and cook on a high flame with constant stirring, till all the moisture has evaporated and the mixture becomes dry.
Add finely chopped coriander leaves and mix. Remove from heat and keep aside to cool.

Making Parathas:

Divide dough into equal size balls (approximately 9). Divide filling into equal portions (approximately 9).
Roll out one dough ball into a 3-4 ” circle. Use dry wheat flour for dusting.
Place one portion of filling on the center of the dough disk and pull the edges of the dough around the filling, completely sealing it.
Flatten the stuffed ball and dip it in the dry wheat flour on both sides.
Using a rolling pin, roll out the stuffed ball into a tortilla shaped disk. The paratha should not be too thin. Use wheat flour for dusting, whenever needed.
Place the rolled paratha on the heated skillet ( tawa) and cook until bubbles start to appear or color changes.
Once bubbles appear, flip the paratha over and lightly smear with oil.
Allow underside to cook for approx 1 minute and flip it over once more. Again, lightly smear with oil.
Keep flipping and cooking the paratha until the look of raw dough is gone and it looks completely cooked. It should have light golden/brown spots.
Keep the paratha in a covered or insulated container and repeat process for remaining parathas.
Serve hot with pickle or yogurt.

Mushroom Pulao

Mushroom Pulav

Mushroom Pulao

Ingredients:

2 cups Basmati Rice
1/2 lb.(250 gms) button mushrooms, sliced
1 medium onion, finely chopped
1 tomato, finely chopped
3-4 cloves garlic
Small piece of ginger
3-4 green chilies
2 pieces of cinnamon
1/2  tsp cumin seeds
1/2  tsp fennel seeds
2 bay leaves
5 pepper corns
1 masala elaichi (black cardamom)
4 cloves
4 green cardamoms
1 tsp turmeric powder
1 tsp coriander powder
2 tsp red chili powder
2 tsp garam masala/ biryani masala powder
1 tbsp yogurt (curd)
Finely chopped cilantro (coriander leaves)
Oil as required
Salt to taste
4 cups hot water

Method :

Wash and soak basmati rice in water for 1/2 an hour. Drain and keep aside.
Grind garlic, ginger and green chilies to a fine paste. Keep aside.
Heat oil in a heavy bottomed pan, add cumin seeds, fennel seeds ,cinnamon pieces, black cardamom, cloves, green cardamom, bay leaves and pepper corns. Saute for a minute.
Add chopped onion and fry till the onion turns soft. Add ginger garlic green chili paste and saute till the raw smell disappears.
Add chopped tomato, red chili powder, turmeric powder, coriander powder, garam masala powder and mix well.
Saute till the tomato is soft. If adding other vegetables, add them now and cook with very little water, till they are half done.
Add sliced mushrooms and mix thoroughly. Saute for about 2 minutes.
Add drained rice, yogurt, chopped cilantro, salt and mix well. Fry for about 2 -3 minutes. Add the hot water and incorporate everything slowly so that the rice does not break.
Cover and cook on medium flame, for 8-10 minutes, or until the rice is cooked and the water is absorbed.(Add more water if needed).
Remove from the heat and let the pulao rest for 10 minutes before serving.
Serve hot with cucumber raita.

* You can add other vegetables like green peas, french beans, eggplant, potatoes etc.
* To add more flavor, add 2 tsp ghee to the rice when its half done and mix well.

Bhindi Fry

Okra Fry

Bhindi Fry

Ingredients:

1/2 lb.(250 grams) okra (bhindi)
1 small onion, finely chopped
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp dry mango powder (amchoor)
1/2 tsp red chili powder
1/2 tsp garam masala powder
1/2 coriander powder
1/2 tsp turmeric powder
2-3 cloves of garlic, crushed
a pinch of Hing (Asafoetida)
3-4 green chilies, chopped
Oil as required
Salt to taste

Method:

Wash okra in water and pat it dry with a kitchen towel / cloth.
Make sure to completely dry the okra as wet okra will be sticky while cutting.
Cut off the both ends of the okra, and cut into  thin slices (like discs)
Heat oil in a pan, add mustard seeds, when they splutter, add cumin seeds, garlic, onions and saute till onion becomes transperant.
Add hing, turmeric powder, green chilies, red chili powder, amchoor, coriander powder and mix well.
Add okra, salt and mix well, cover and cook on a low flame for 5-10 minutes. Keep stirring in between, so that the okra doesn’t burn.
When the okra is cooked ,sprinkle garam masala and mix gently, Bhindi fry is ready to serve !!!

Tip: Garnish the bhindi with freshly scraped coconut.

Lauki (Bottle Gourd) Kofta Curry

Lauki (Bottle Gourd) Kofta Curry

Ingredients:

For Koftas:

1 medium Bottlegourd (lauki/doodhi)
1 small onion
3-4 green chilies, finely chopped
3 tbsp chickpea flour (besan/gram flour))
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp red chili powder
1 tbsp finely chopped coriander(cilantro) leaves
Oil for frying
Salt to taste

For Gravy:

1 big onion, finely chopped
2 tsp ginger garlic paste
2 medium sized tomatoes, blanched and pureed
1-2 green chilies, chopped
1 bay leaf
1 tsp cumin seeds
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Finely chopped coriander(cilantro) leaves
Oil as required
Salt to taste

Method:

For Koftas:

Dry roast the chick pea flour in pan. Keep aside.
Peel and grate lauki(bottle gourd). Grate the onion in the same mixture.
Squeeze out water completely from the grated lauki and onion by pressing between the palms.
Keep the water aside, to be used as stock later.
Add all the other ingredients and roasted chick pea flour to the grated lauki,except oil and mix nicely.
If the mixture looks too runny, add a little more chickpea flour.
Shape the lauki (bottle gourd) mix into round balls (koftas).
Deep-fry the koftas to golden brown over medium flame.

For Gravy:

Heat oil in a pan. Add cumin seeds, bay leaf and saute for 10 seconds.
Add chopped onion, green chilies and saute till the onions turn transparent.
Add ginger garlic paste and saute till the raw smell disappears.
Add red chili powder, turmeric powder, garam masala powder, coriander powder,tomato puree and salt.
Fry, stirring constantly, for about 5 minutes, or till the oil begins to separate from the masala.
Add the lauki stock and 2 cups of water to the masala and let the gravy boil for 5-10 minutes.
Lower the heat and add the koftas. Simmer the gravy uncovered for about 2-3 minutes.
Turn off the flame and allow it to rest for 10 minutes. Koftas absorb the gravy and swell.
Garnish with chopped cilantro and serve hot with chapatis, rotis or Naan.

Curd Rice

Dahi Bhaat

Curd Rice

Ingredients:

1 cup cooked (steamed) white rice
2 cups plain yogurt (Curd)
2-3 green chilies, slit lenghtwise
1 tsp mustard seeds
1/4 tsp Hing (Asafoetida)
7-8 curry leaves
2 tbsp Oil
Finely chopped coriander(cilantro) leaves
Salt to taste

Method:

Add yogurt, salt and coriander leaves to the cooked rice and mix. Add little water, if the mixture is too thick.
Heat oil in a small pan. Add mustard seeds, when they start crackling, add curry leaves, green chilies, hing and stir for 10 seconds.
Pour this mixture over the rice and mix well.
Curd rice is ready. Serve with pickle and papad.

Curried Potatoes

Alu Chorchori

Curried Potatoes

Ingredients:

2 large-sized Potatoes
1 onion,finely chopped
1 tomato,finely chopped
3-4 green chilies,slit lengthwise
1 tsp red chili powder
1 tsp turmeric powder
1/2 tsp fennel seeds (saunf)
1/2 cumin seeds
1/2 mustard seeds
1/2 tsp nigella seeds (kalonji)
1/2 tsp fenugreek seeds
Salt to taste
Oil as required

Method:

Peel the potatoes and cut fine round slices of potato, then take a bunch of the round slices and cut them lengthwise finely (like French Fries).
Heat oil in a pan and add mustard seeds, cumin seeds, fennel seeds, nigella seeds and fenugreek seeds.
When the mustard seeds start crackling, add onion and green chilies and saute till the onion is transperant.
Add tomatoes, red chili powder, turmeric powder and stir for a minute.
Add potatoes, salt and 2 cups water and mix nicely.
Cover and cook on a low flame till the potatoes are done and the gravy is thick.
If it is watery, cook on high flame, stirring continously till the gravy is of desired thickness.
Serve hot with chaptis or puris.

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