This is a popular hyderabadi dish…In this dish, hot green chillies are cooked in tangy tamarind gravy….A perfect combo - hyderabadi briyani + mirchi ka salan + onion raita
- Green chillies – 8-10
- 1 tbsp sesame seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ¼ cup coconut – desiccated
- 1 onion – sliced
- 4 tsp tamarind water
- 1 tsp ginger-garlic paste
- 1 cup curd
- 2 tsp oil
- salt to taste
- fresh coriander – for garnishing
- Dry roast the sesame seeds, peanuts, coriander seeds and cumin seeds. Keep aside.
- Sauté the onion in 1 tsp of oil until transparent. Grind the sesame seeds, peanuts, coriander seeds, cumin seeds, sautéed onions and coconut together making it a paste.
- Sauté the green chillies in 1 tsp of oil and keep aside. In the same pan, sauté the ground masala along with ginger-garlic paste, tamarind water and curd.
- Add a tsp of salt and some water. Finally, add the green chillies and let the mixture come to a boil.
- Garnish with fresh coriander and serve.
For those who are unaware of this super dish…….Vegetable Korma is basically a medley of vegetables in a rich gravy. It is made with less spices and its best served with appam and chapatti.
- Onion – 2
- Tomato – 2
- Potato – 1
- Green peas – ½ cup
- Carrot – 1
- Cabbage – A medium piece
- Salt – 1/4 tsp
- Red chilli powder – 1/4 tsp
- Turmeric powder – a pich
- Grated coconut – 1 cup
- Fennel seeds – 1/2 tsp
- Poppy seeds – 1/2 tsp
Chop the veggies into thin long pieces. Add the green peas to this and steam the vegetables in a pressure cooker. Grind the coconut, fennel seeds and poppy seeds into a nice paste adding minimum water. Chop the tomatoes and onions and fry them in little oil. Add salt, chilli powder turmeric powder and the cooked vegetables. Add the ground paste and stir and heat for a little while.
A curry prepared using Rajma (Kidney beans). This is very popular in Punjab and is served with plain Rice/roti…. Packed with proteins, soluble fiber, carbohydrates, folate, iron, manganese, zinc and more, this recipe is ideal for people who want to control cholesterol. Even though, this dish is heavy, it tastes good and is nutritious as well. In addition, it is very easy to prepare, consumes less oil and can make a meal complete. You may substitute Rajma with white beans or green gram as well.
- Rajma 1 cup
- Medium size onions 4
- Medium size tomatoes 3
- Red chilly powder 1 teaspoon
- Garam masala powder 1 teaspoon
- Turmeric powder 1/2 teaspoon
- Ginger garlic paste 1 teaspoon
- Green chilly paste 1 teaspoon
- Oil 2 tbsp
- Milk 1 1/2 cup
- Salt to taste
- Corriander leaves to garnish
1. Soak rajma in boiled water for about 45 minutes.
2. Pressure cook rajma with salt, red chilly powder, garam masala powder turmeric powder & salt till done.
3. In a karahi take oil fry onions till they turn into golden brown, add finely chopped tomatoes & let it cook. Keep aside.
4. When cool grind this onion & tomato mixture to smooth paste.
5. Add this paste to the cooked rajma with the green chilly paste, ginger garlic paste & milk.
6. Simmer it to about 15 minutes.
7. Garnish it with lots of corriander leaves. It tastes great with chappatis & pooris.
This is my entry for
For those eggplant lovers, this is an ideal side dish for Chapati/roti.
- 2 big eggplant
- 1 red onion
- 1 tomato
- 1 tsp chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 4-5 curry leaves
- 1 tsp ginger garlic paste
- 2 green chillies
- 4 tbsp coconut milk
- 1 tbsp sour cream
- little amount of mustard,cumin seeds
- salt as per taste
- 1 1/2 cup of water
- Finely chop brinjal add little amount of salt and tsp of ginger garlic paste n marinate for about 1/2 an hour,thn squeeze the water from brinjal and keep aside.
- Take a pan add tbsp of oil(i used olive oil) and shallow fry the eggplant till it gets crispy,u have to fry this for abt 15min in medium heat and keep aside.
- Add oil in frying pan when it is hot add mustard,cumin seeds,curry leaves,green chillies fry for a min,Add onion and fry it till it turns golden color now add tomatoes.
- (tomatoes have to be chopped finely)when it gets nicely mashed off add chili ,cumin,coriander powder add water cover it off.
- Now add the fried eggplant ,sour cream and coconut milk and little water,let it boil for 2min finally add salt to it.
- When it comes to semi gravy turn of the heat.
- Serve it hot with chapati, roti.
This is my entry for Jai Ho Brinjal event hosted by Jayz Kitchen.
Chicken Vindaloo is a spicy hot dish from Goa, made with vinegar and lots of hot red chili peppers.. The term Vindaloo, derivative of the Portuguese “vinho de alho”, and also called Vindalho or Vindallo, refers to a popular Indian dish. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes. So if you want to have some spicy gravy next time, do remember this dish…
- Chicken – 1kg
- Red Onion sliced thin – 2 cups
- Tomato (pulp removed and chopped finely) – 1/2 cup
- Mustard seeds – 1 tsp
- Turmeric powder – 1/2 tsp
- Tomato ketchup – 2 tbsp
- Vinegar – 2 tbsp
- Garlic cloves sliced thin – 1 tsp
- Ginger sliced thin – 1 tsp
- Oil & Salt – as needed
For Grinding :-
- Kashmiri Chilli powder or whole red chilli- 2 tsps
- Ginger cut into juliennes – 1 tsp
- Cumin seeds(Jeerakam) – 1 tsp
- Fenugreek seeds (Uluva) – 1/2 tsp
- Garlic cloves small – 10
Soak the above ingredients in 1-2 tsps of water and grind to a smooth paste. Keep it aside.
Heat oil in a deep pan and pop the mustard seeds. Add onion into it saute until transparent.Add turmeric powder and fry for a while and then add chopped tomatoes followed by tomato ketchup. Fry it well in medium heat until oil starts to separate. Now add the ground paste into it and fry it again for few minutes until they are well blended and oil separates.Throw in the chicken pieces ,mix well and add the 2tbsps of vinegar and salt into it. Do not add water into the chicken, instead cover it with a lid with some water in it and cook it gently in a medium heat stirring in between.When the chicken is done,add garlic and ginger slices into it and mix gently. Allow it to stand for 10-15 mts covered and serve hot.
Tip for an enhanced taste : You may marinate the chicken pieces with a grounded paste of chilli powder, turmeric powder, ginger, garlic, lemon juice, cloves and cinnamon and allow it to stand for 3 hrs. You may directly add this marinated chicken to the sauted masala.
This dish is also called Chicken Angare in which one can actually get the flavor of burnt coal as that’s what goes into its preparation. Once the gravy is almost done, charcoal is burned on the gas burner till it becomes red and is placed in the dish…. covered with a lid as soon as the charcoal is immersed in the gravy…so that the aroma lingers in …
- Chicken (Preferably boneless) – 1 kg
- Ginger Garlic paste – 2 tbsp
- Browned and powdered Kasturi Methi – 1 tbsp
- Fresh Curd – 2 tbsp
- Tandoori food color (can be avoided if required) – Pinch
- Tomatoes – 4
- Onions – 2
- Kashmiri Chillies – 5
- Cashewnuts – Handful
- Cooking Oil – 2 tbsp
- Salt to taste
- Coriander Leaves – Bunch
- Wash the chicken pieces well and marinate for an hour in the following mixture – ginger garlic paste, browned and powdered kasturi methi, curd and food colour.
- Grind the tomatoes, onions, kashmiri chillies and cashewnuts separately.
- Heat the cooking oil in a pan and add to it the ground tomatoes, onions, chillies and nuts and let it cook covered on a slow flame for at least half an hour.
- Add the marinated chicken to the masala and let it cook till it is well done. Garnish with coriander leaves.
- Heat the piece of charcoal till red hot and keep it on a piece of aluminium foil between the chicken. Add a spoonful of ghee to the coal and cover the vessel immediately. This would give a smoky flavor to the chicken.
- Garnish with a coriander leaves.
- Serve hot with hot Paranthas / Rotis / Rice.
Wanna eat something different from your normal routine food, Yet you are lazy to get ready and drive to the restaurant?? Then you can go ahead and make this simple combination food, Naan with Paneer Butter Masala and enjoy in your own comfortable style at home… it does satisfy your taste buds and the mood… try it for yourself and see!
Paneer Butter Masala, that smooth gravy that has all the goodness of indian spices combined with cubes of cottage cheese, butter, garnished with cream…mmmmm.. everyone love it..Paneer is such a versatile ingredient..You could make from appetizers to main course to dessert using this and it’s very healthy too..
Paneer Butter Masala
- Paneer cut into cubes
- 1 tomato (grind to a fine paste)
- 1 Tsp tomato puree
- 2 onions (grind to fine paste)
- 1 tsp cumin powder
- 1 tsp Dhania Powder (coriander powder)
- 1 tsp ginger garlic paste
- 3 cloves
- 1 tsp cashew paste
- 1 Cinnamon stick
- 1/2 tsp Garam masala powder
- 1/4 tsp chilli powder
- 3 Tsp Yogurt
- Capsicum (Optional)
- coriander leaves
- 4-5 Tsp butter
1. Grind cloves, cinnamon to fine powder
2. Heat oil, fry few paneer cubes on medium heat until golden brown. Set the paneer pieces aside.
3. Grate remaining paneer and keep it aside
4. Heat oil or butter, fry onions, ginger garlic paste, for 3 minutes.
5. Add tomato paste and puree and simmer for 5 minutes.
6. Add cashew, Dhania powder, Cumin powder, garam masala powder, salt,chilli powder, extra butter and masala powder from step 1.
7. Add yogurt and stir until gravy becomes thick. Add fried paneer cubes, grated paneer add 1/2 -1 cup water and simmer for 5 minutes , until all the flavour is absorbed into paneer.
8. Serve hot with Naan
Naan is one of the most popular varieties of South Asian breads. You will find lot of varieties of Naan in Asian Restaurants and here is the simple version of Basic Naan Recipes.
Naan with Paneer Butter Masala
- 3 cups self-raising flour (maida)
- 1 tbsp oil
- 2 tbsp butter
- 1/2 cup curds/yogurt fresh
- salt to taste
- 1/2 tsp baking soda (soda – bicarb)
- warm milk for kneading.
- Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. Add milk a little at a time, till soft dough is formed. Cover with wet muslin cloth. Cover with another plate and keep aside for 5 – 6 hours.
- Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.
- Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle. Invert griddle and roast over the gas flame direct (or you may toast over bar-b-que coals).
- Serve hot with a blob of butter on it.
Palak Paneer is a traditional North Indian delicacy and is an integral part of the Punjabi cuisine. This Indian dish combines fresh spinach and ricotta cheese in a creamy curry. Making this dish has an advantage of making the kids eat palak as they always seem to have an aversion towards it. Both Palak and Paneer is healthy and hence we can benefit from this tasty dish in health wise too. It is absolutely wonderful with basmati rice or Indian flat breads (Rotis / Chappatis / Naan).
Spinach – 500 gms
Onions – 4 medium sized
Garlic – 2-3 flakes
Cummin seeds – 1 tbsp
Paneer – 150-200 gms
Salt to taste
Garam Masala, Jeera Powder, Chilli Powder
1.Cook the spinach in water.
2.Drain the water and then make puree of the spinach leaves.
3.Cut 3 of the onions finely and saute them till transparent.
4.Grind the other onion and the garlic flakes to a fine paste.
5.Add this paste to the sauted onions. Also add the puree and the spice
powders. Add some water if necessary.
6.Let boil for a minute or two.
7.Cut the paneer to cubes of desired size. You may fry the paneer slightly but i avoid this step.
8.Add the paneer to the prepared palak.
9.Serve hot with rice or rotis.