Rajma Masala (Kidney Beans)

 

This delicious and flavourful curry is made with rajma, also known as red kidney beans. This dish consists of many indian whole spices, and is usually served with rice. 

What you need:

• 1 cup rajma

• 2 onions (roughly chopped)

• 1 cardamom 

• 1 tsp ginger garlic paste 

• 2 tomatoes (roughly chopped)

• 2 green chillies (chopped)

• 1 tsp coriander powder

• 1/2 tsp cumin powder

• 1 tsp red chilli powder 

• 1/2 tsp garam masala

• 1/4 tsp turmeric powder 

• 2 tsp oil

• Salt to taste

Method:

• Wash and soak the rajma overnight of water. Heat the oil in a cooker. Add the onions. Stir and fry it till it turns light brown in colour. Add the ginger garlic paste. Continue storing it till it is well fried. Add in the tomatoes and green chilies. Scrape and cook till the oil separates. Add the spices, coriander powder, cumin powder, turmeric powder, red chilli powder and salt. Fry for a minute. Add the Rajma and 2 cups of water. Close the cooker and cook for 10 to 12 minutes. Garnish with fresh coriander leaves.

Ladyfinger Pepper

Ladyfingers pepper

This ladyfingers pepper recipe is easy, quick and hassle free to prepare. This recipe takes very little time but the end result will leave you wanting for more. Go ahead and try this dish!

What you need:

• 10 ladyfingers 
• 1 tsp pepper powder 
• 1 large onion (sliced)
• 1 tbsp oil
• Salt to taste 

Method:

Heat oil in a pan. Add the sliced onions. Fry for three minutes and keep stirring continuously. Add the chopped ladyfingers. Fry well till oil coats each piece of the vegetable. Add the grounded pepper and salt. Add 1 tablespoon of water close the lid and let it cook till the vegetable is soft. Serve hot.

Paneer Bhurji

Paneer Bhurji

It is hard to imagine Indian cuisine without paneer. Paneer is rich in proteins and is good for heart health. This paneer bhurji recipe is simple, quick and delicious and goes perfectly with rice and chapati. 

What you need:

• 200 gms paneer (crushed)
• 1 medium tomato (chopped)
• 1/2 tsp cumin seeds 
• 1 large onion (chopped)
• 1 green chilly (finely chopped)
• 1 tsp lime juice 
• 1 tsp paav bhaji masala 
• 2 tsp oil
• 1/2 tsp turmeric powder 
• 1 tsp ginger garlic paste 
• 1/2 tsp red chilli powder 
• 1/2 tsp pepper powder 
• Salt to taste
• 1 tbsp coriander leaves for garnishing

 Method:

1. Heat oil in a kadai/ pan. Add the cumin seeds. Add the onion, green chillies. Sauté for 3 minutes. Add in the ginger garlic paste. Fry for a while. Add the chopped tomato and turmeric powder. Don’t overcook the tomato. Keep mixing them for 2 minutes.
2. Add the red chilli powder, pepper powder, lime juice, paav bhaji masala and salt. Mix well. 
3. Add 1 tbsp water and crushed paneer. Close the lid and cook for 3 minutes. 
4. Mix and garnish with coriander leaves. Serve hot with rice or chapati.

Aloo Bhindi fry

Aloo Bhindi fry

Simple yet very delicious. Aloo Bhindi fry is a must try! This dish is served mainly with Indian flat bread. You can also serve this with some homemade dhal.. 

Ingredients:

Bhindi 300 gms
Potatoes  2 (medium in size)
Onion 1 (medium)
Ginger garlic paste- 1 tsp
Pepper powder- half tsp
Lemon juice- 1 tsp
Salt
Oil- 3 tsp

 Recipe: 

Chop the ladies finger and potatoes into small pieces. Slice the onions.

Heat one tsp oil, fry the chopped potatoes until they are crisp and well cooked. In the same pan add 1 tsp oil and fry the ladies finger till they are slightly brown. Add salt.

Now, heat 1 tsp oil, fry the sliced onion for 2 minutes, add ginger garlic paste and fry for a minute. Add ladies finger and potatoes. Mix well. Sprinkle pepper powder, lemon juice and salt. Cook for another 2 minutes and your dish is ready to serve. 

Enjoy! :)

MANGO CURRY

Mango curry

Mango is one of the most popular of all tropical fruits. Ripe mango is considered to be invigorating and freshening. Who doesn’t love mangoes? Pair this delicious curry with steamed rice and experience the burst of flavours on your taste buds.

Serves 6

Ingredients:

• 6 ripe mangoes, peeled
• 1 tsp coriander seeds
• 1/4 tsp jeera
• 1/4 tsp methi seeds
• Curry leaves - 5
• Mustard 1 tsp
• Red long chillies - 3
• 1 tsp jaggery
• 3 tsp grated coconut 

Recipe:

1. Wash and peel the mangoes. 
2. Squeeze the remaining skin with water and add it to the mangoes. 
3. Cook them for five minutes by adding jaggery.
4. Heat one tsp oil, add red chillies, coriander, jeera, methi, mustard and curry leaves. Fry for one minute. Grind this along with coconut.
5. Add the masala to the cooked mangoes. Add salt as per requirement and boil. Season with coconut oil, mustard and crushed garlic. Serve piping hot with steamed rice. 

Cauliflower Stir Fry

We need

1 small cauliflower cut into florets

1 onion thinly sliced

1 tomato finely chopped

Little ginger finely chopped

Half tsp chilli powder 

Pinch of turmeric powder

Boil two cups of water with a teaspoon of salt and pinch of turmeric. Add florets and boil for two minutes. Cool and drain. Keep it aside. (Blanching)

Heat a tbsp oil, add ginger. In a minute add onions. Saute till they are tender. 

Add tomato. Increase heat, add chilli powder, salt and turmeric. Saute till tomatoes get soft.

Now add drained cauliflower. Mix slowly taking care not to break the florets.

Sprinkle lemon juice, check the taste. Turn off heat. 

As cauliflower is pre-cooked no need to boil much. If necessary sprinkle little water. Cauliflower doesn't taste good if over cooked. 

Golden Sambar

We need:

• Quarter kg pumpkin 

• Pinch of turmeric powder

• 1 tsp sambar powder

For seasoning:

• 1 tsp oil

• Mustard seeds

• 1 broken chilli

• Little hing

• Curry leaves

Method:

1. Wash the pumpkin, peel and cut in to pieces.

1. Boil in cooker till 3 whistles or for 5 minutes with turmeric.

1. Once the cooker is cooled, mash the pumpkin well with a ladle. Keep aside.

1. Heat the oil in thick bottomed vessel, when hot add mustard, hing, chilli and curry leaves.

1. Now add mashed pumpkin. Add water and adjust the consistency. Add salt and sambar powder.

1. Check the taste. Serve with rice. 

1. To accompany with chapathi/poori make it thick (adding less water).

Seemebadane Sukka/Chow Chow/Chayote

Seemebadane Sukka/Chow Chow/Chayote

May be seemebadane kai is the most disliked/undercooked vegetable. It is called chow chow in some parts of Karnataka and Chayote in English which hardy anybody uses. The tender seemebadane cooked into a simple dish actually tastes soooo good. Just poke your nail at the bottom of the seemebadane to check whether it is tender before buying.

You need

1-2 tender seemebadane (medium size)

1 onion sliced thinly

1-2 green chillies slit

1 tbsp or more grated coconut

Little mustard and curry leaves

Salt to taste

·     Wash the seemebadane, trim the head and tail,  slit into two, discard the seed and slice the seemebadane into small pieces.

·     Heat oil in a thick bottomed/nonstick pan. When hot, add mustard, when they splutter add curry leaves, add sliced onions, fry for a minute, add slit chillies.

·     After a minute add sliced seemebadane. Add salt and coconut. Mix well. Cook for 3-4 minutes closing the lid. If needed add 2-3 tbsp water.

·     If the seemebadane is tender it cooks within 4-5 minutes.

·     Check the taste after 4 minutes, add lime and chopped coriander if you wish. Put off the stove and serve with chapathi or rice.

Capsicum Sukka

Capsicum Sukka

Easiest and fastest way to cook capsicum with only three things that are readily available in the kitchen. Goes well with the chapathi. Increase or decrease the number of capsicums, it just tastes the same.

You need

2-3 capsicums sliced thinly

1 onion sliced thinly

1-2 green chillies slit

Salt to taste

·     Wash the capsicums, slit into two, discard the seeds and slice the capsicums into thin slices.

·     Heat oil in a thick bottomed/nonstick pan. When hot, add sliced onions, fry for a minute, add slit chillies.

·     After a minute add sliced capsicums and salt. Mix well. Close the lid and let it cook in slow fire.

·     Check the taste after 4 minutes, add lime and chopped coriander if you wish. Put off the stove when capsicum is still a bit crunchy which tastes good.

·     Serve with chapathi or rice.

Raw Banana Kebab/Kele Kebab/Balekai Kebab

Raw Banana Kebab/Kele Kebab/Balekai Kebab

You need

2 green bananas

1 medium onion cut into small pieces

1 tsp bafat powder or any other curry powder

Curry leaves 1 twig

1 tsp cooking oil

1 tsp fresh coriander leaves cut into small (optional)

1/2 tsp lime juice (optional)

Salt to taste

                                                                       After steaming

                                                   

·     Wash the bananas and steam them in the cooker only for one whistle.

·     When the cooker is cooled down, take out the bananas, peel and cut into small cubes.

·     Heat a nonstick pan or kadai, add oil. When oil is hot add mustard seeds, curry leaves one by one.

·     Add onion, fry for 2-3 minutes, add cut banana piece, salt and bafat powder. Mix well, close the lid and cook for 3-4 minutes in low heat.

·     Add lime juice, sprinkle fresh coriander and put off the stove. Check the taste,  give a toss and serve with rice/roti.

Other recipes using Bafat powder

Tomato - Egg Burji
Drumstick Flowers Sambar (Nugge Hu)
Black Chana/Kadale Sukka (Whole Bengal gram or kale sane)

Pepper Cabbage

Pepper Cabbage

Cabbage with just pepper and salt yet delicious. Goes well when chapattis need to be made into rolls for tiffin box.

You need

¼ kg Cabbage shredded into thin and long pieces

½ tsp pepper

Salt to taste

1 tsp oil

¼ tsp Mustard seeds

·     Heat a nonstick pan or kadai, add oil. When oil is hot add mustard seeds.

·     Add cabbage, mix well, close the lid. Let it cook in low heat

·     After 3-4 minutes add salt and pepper, mix well. Leave it for a minute.

·     After 1-2 minutes, check the taste. When the cabbage is still crunchy put off the flame. Cabbage will cook little more in its own heat.

·     Serve as a side dish with rice or with chapatti. 

Carrot, Potato, Moong Sukka/ Green Gram, Carrot & Potato

Carrot, Potato, Moong Sukka/ Green Gram, Carrot & Potato

This tricolor side dish is a feast to eye. Easy to cook and nutritious but loved by all.

You need

50 gms of whole moong washed well and soaked overnight

1 medium carrot peeled, washed and cut into small pieces

1 small potato peeled, washed and cut into small pieces

1 medium onion cut into small pieces

1 green chilli cut into medium pieces

Curry leaves 1 twig

1 tsp cooking oil

1 tsp fresh coriander leaves cut into small (optional)

1/2 tsp lime juice (optional)

Salt to taste

·     Drain the water from the moong  and keep aside.

·     Heat a nonstick pan or kadai, add oil. When oil is hot add mustard seeds, curry leaves and green chilies one by one.

·     Add onion, fry for 2-3 minutes, add cut potoato and moong. Mix well, close the lid and cook for 5 minutes in low heat.

·     Add carrots and salt, give stir and cook for 2-3 minutes.

·     Check whether the potato is boiled. If not, sprinkle 2 tsps of water and cook further.

·     When they are cooked well add lime juice, sprinkle fresh coriander, give a toss and serve with rice/roti.

Kadale Sukka (Whole Bengal gram or kale sane)

Black Chana/Kadale Sukka (Whole Bengal gram or kale sane)

Black chana or whole Bengal gram or kala chana or kale sane or chickpea is used in many cuisines. These are small, dark brown in color and very rich in protein. Chana or kadale is very hard and not easy to cook. They are always soaked overnight before cooking. Can be used in curries, side dish or snacks. 

You need

1 cup black kadale soaked overnight or sprouted

1 medium onion sliced thinly or minced

2 tbsp grated coconut

1 tsp Bafat powder or any sambar powder

1 tsp tamarind juice or lime juice

Small piece of jaggery (optional)

5 cloves garlic smashed

1 sprig curry leaves

Salt to taste

1 tbsp oil

·     Wash the kadale in two changes of water and soak overnight or anywhere between 6-8 hours. Drain the water when you start cooking.

·     Heat a small cooker and add oil.

·     When oil is hot add smashed garlic, when it is light brown and curry leaves, fry for a minute.

·    Add onions and fry two minutes, add coconut and bafat powder and continue to fry on low heat till you get nice spice aroma.

·     Add  kadale, tamrind juice, salt, jiggery if you are using and half cup water. Mix well and close the lid. Increase the heat.

·     After the first whistle, boil the kadale for 10 minutes in low heat and put off the stove.

·     After a minimum of 20 minutes, open the cooker and mix well. Check the taste. Serve as a side dish.

Note: Alternative, the kadale can be boiled till they are soft. Seasoning can be made in a thick bottomed or nonstick pan. Boiled kadale can be added along with salt, tamarind paste and cooked in low heat for 5 minutes. Both taste the same.

Click here  Bafat powder for full recipe

Potato Subji

We need

2 large potatoes, boiled

1 onion, thinly sliced

lemon juice and salt to taste

1 green chilli, finely chopped

1 inch ginger, finely chopped

few coriander leaves, finely chopped (optional)

Lets start

Wash and boil the potatoes till they are soft. Peel and mash roughly. keep aside.

Heat oil n a pan, add cumin seeds, mustard seeds, urad dal, red chilli and channa dal one by one. Let it splutter. add curry leaves and hing.

Add onion and fry for 2 minutes or till transparent. Add chilli and ginger. Fry for a few minutes.

Now add mashed potato and mix well. Add salt to taste. Squeeze lemon juice and garnish with coriander leaves.

Squeeze some lemon juice and garnish it with fresh chopped coriander leaves.

CARROT SUKKA Easy & Simple yet tasty & healthy

CARROT SUKKA

Carrots which are delicious and rich in beta-carotene and fiber. Also one gets vitamin A, C, K and B8, folate, potassium, iron, copper and manganese. Many don’t like them when cooked in curries/sambars as they taste a bit different. This carrot sukka is an exception as it tastes very well when cooked a little with the addition of only green chili and salt.

You need

2 big carrots

1 green chilli

1/2 tsp mustard seeds

salt to taste

1 tsp oil

• Peel the carrots, wash and grate.
• Cut the chilly in to four pieces.
• Heat oil in a pan, add mustard, when it splutters, add chili and saute for a minute.
• Add grated carrot and salt. Mix well. Close the lid and cook in low heat for 3 minutes.
• Turn off the heat. Let the carrots cook on its own for 3 minutes. Mix well and serve with chapattis or as a side dish with rice.

Tips:

i)             Please don’t over cook the carrots, you lose the taste.

ii)           Don’t add any water. If you do, you get a soggy pallya.

iii)         If you want to make more carrot sukka, use more carrots and green chilly and increase the cooking time by 2-3 minutes.

iv)         This sukka is good to carry as chapattis role while travelling or to office or school where the break is minimal.

You may also like to try some of these with the carrots:

CARROT RICE

Sweet corn masala

CHURIMURI / MURMURA / PUFFED RICE MASALA

Bhendi Sambar/Okra curry

SILVER FISH GRAVY (Erli/Netholi)

METHI PULAO

EGG and DRUMSTICK FLOWERS BURJI / NUGGE HU
PANEER / BABY CORN MASALA May 17, 2018

PANEER / BABY CORN MASALA

PANEER / BABY CORN MASALA

Paneer, also known as cottage cheese is delicious and a very good source of protein, calcium, and healthy fats. Baby corn, as the name says harvested while the stalks are still small and tender. Baby corn is eaten whole including the cob.

You Need

Paneer – 200 gms (cut into cubes)

Baby corn – 200 gms (cut into ½ cm thick rounds)

Tomato – 2 big (pureed or chopped fine)

Onion – 1 big (minced or thinly sliced)

Ginger Garlic paste – 1 tsp

Garam Masala – ½ tsp

Coriander powder - 1 tsp

Red chilly powder – 2 tsp (adjust to taste)

Lime juice – 1 tsp.

Coriander leaves – 1 tsp chopped (optional)

 ·     Heat a nonstick or thick bottomed pan, add oil.

·     When oil is hot add onions and fry till translucent (don’t brown them).

·     Add ginger garlic paste, stir for 2 minutes. Add chopped/pureed tomato and cook till soft. You may add a tsp of water in case tomato starts burning.

·     Add coriander powder and chilly powder and mix well.

·     Now add the baby corn and give a good mix, add little water if needed for the baby corn to cook.

·     When the baby corn is almost cooked (it may take 5 minutes), add paneer pieces, garam masala and salt.

·     Mix everything gently, close the lid and cook for a few minutes. Check the taste and adjust the thickness of the curry by adding some water (only if necessary as the paneer leaves water as it cooks). Sprinkle lime juice, leave the lid ajar and cook for 4-5 minutes, turn off heat. Add chopped coriander leaves.

·     Serve with chapathi/dosa for a delicious breakfast.

You may also like to try some of these

Sweet corn masala

CHURIMURI / MURMURA / PUFFED RICE MASALA 
Home Made Twistato 

You may also like to try some of these with the carrots:

CARROT RICE

CARROT SUKKA Easy & Simple yet tasty & healthy

others 

Bhendi Sambar/Okra curry

SILVER FISH GRAVY (Erli/Netholi)

METHI PULAO

EGG and DRUMSTICK FLOWERS BURJI / NUGGE HU