Potato Stir Fry

Potato Stir Fry is an eminent accompaniment for South Indian lunch boxes especially for curd rice. Lemon Rice and other rice varieties also makes a great combo with this quick and flavorsome stir fry.

Potato is one vegetable that kids never fuss about and its definitely a dexterous vegetable for it’s ability to transfigure us into it’s shape when consumed in high quantity, Lol! Nevertheless, we love to devour this super vegetable in any form 🙂

So go ahead and relish it with your favorite rice varieties/rotis or even as a filling for a sandwich/bun/any snacks.

Ingredients:
Potatoes – 1 cup, cubed into small pieces
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Sambar Powder – 1 tsp
2 cloves, minced
Curry Leaves – 1 stalk
Oil – 4 tblsp
Red Chilli
Mustard Seeds – 1/2 tsp
Urad Dal – 1 tsp
Asafoetida Powder – 1/8 tsp
Salt – 1 tsp

Method:

Add oil in a pan over medium heat. When the oil is hot add the asafoetida powder, red chilli, curry leaves mustard seeds and urad dal. Fry over medium heat for 30 seconds. Add the potatoes and the garlic and saute for 2 mins, Add the spice powders and cook covered over medium heat for a few minutes stirring occasionally to prevent the potatoes sticking to the pan. Stir frequently till the potatoes are crisp and tender.

Signing off till the next post!

Chicken Manchurian – A Popular Indo-Chinese Dish

Presenting another most popular Indo-Chinese dish which is adored by kids and adults alike. This is often served with fried rice but can also be served as a starter when made in a dry form.

Ingredients:
Boneless Chicken – 8-9 small cubes
Ginger – 1/4 inch piece, finely chopped
Garlic – 2 to 3 cloves, finely chopped
Green Chilli – 1, finely chopped
Egg – 1
Pepper Powder – a small pinch
Cornflour – 2 1/2 tblsp
Oil – 2 tbsp
Salt – 1/4 tsp

For the Sauce:
Cornflour – 1 1/2 tblsp
Spring Onions – 1 to 2, chopped
Oil – 2 tsp
Ginger – 1/2 inch piece, finely chopped
Garlic – 2 cloves,finely chopped
Green Chilli – 1, finely chopped
Celery – 1 inch piece, finely chopped
Chicken Stock – 250 ml
Dark Soy Sauce – 2 tsp
Salt – 1/2 tsp
Sugar – 1/4 tsp
Pepper Powder – a pinch
White Vinegar – 1 tsp

Method:
Combine the chicken cubes, ginger, garlic, green chilli, salt, egg, pepper powder and cornflour in a large bowl.Mix well until evenly combined.Heat oil in a nonstick pan and add the prepared chicken and cook for 5 minutes or until lightly browned.Remove and drain excess oil.To make the sauce, mix corn flour with 1/2 cup of water.Heat oil in a pan over medium flame.Add the ginger, garlic, green chilli and celery.Saute for 20 to 30 seconds.Add the spring onions and cook for another 30 seconds.Pour the chicken stock and add the soy sauce, salt and sugar.Mix well.Add the pepper powder and bring to a boil.Add the cornflour mixture and stir well.Simmer until the sauce thickens.Add vinegar and mix well.Add the fried chicken and simmer for 30 to 60 seconds or until the sauce thickens and lightly sticky.Transfer to a serving bowl. You may garnish with some spring onions and onion rings. Serve hot. You can also make this as a dry dish for a starter.

Note

• You could use Gobi or Paneer or Baby corn or Mushroom for a variety of Veg manchurians and also fish in place of chicken for those who prefer sea food.
• Chicken stock gives a nice flavor and aroma to the dish but this time i have used corn flour paste mixed in water.
• 

Mirchi Ka Salan

Mirchi ka salan is a hyderabadi delicacy and is an impeccable counterpart for Biryani and can also be had with rotis and white rice too. Most of the restaurants in Hyderabad would serve this along with Hyderabad Briyani.

I prefer to make hyderabad briyani for diet or health conscious guest for the fact that my hyderabad briyani is less spicy and also i sparingly add oil in it without any compromise on the flavor or taste and this side dish made of green chillies adds the required spiciness to the briyani and every spoon of briyani mixed with salan is truly blissful.mmmm…A perfect combo –  hyderabadi briyani + mirchi ka salan + onion raita :-)Try it out!!

My Hyderabad Briyani recipe could be found here.

Ingredients:

• 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

Method:

• 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.

Vegetable Kurma – A perfect side dish for Indian Breads

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.

Ingredients:

• Onion – 2
• Tomato – 2
• Potato – 1
• Green peas – ½ cup
• Beans
• 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

Method

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.

Shahi Paneer

Shahi Paneer is a very popular and rich vegetarian recipe and goes as a great accompaniment for Shahi Pulao/ Jeera Rice/Roti/ Indian Breads. It is a preparation of paneer, cream, tomatoes and spices. Thick, creamy and lil spicy, it is a mainstay of  Indian cuisine and is one of the popular dishes in North India.  This will be a sure hit in your house. Try it out.

 

Ingredients:

• Paneer as required
• 1 onion
• 3 tbsp. ghee/butter
• 1/2″ ginger 
• 4 tomatoes
• 2 green chillies
• 2 cardamoms
• 1/4 cup beaten curd
• 1/2 tsp. red chilli powder
• 1/2 tsp. garam masala
• salt to taste
• 1/2 cup milk

Method

• Chop the paneer into 2″ size.
• Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
• Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for another 5 minutes.
• Add 1/2 cup water, cool & blend in a mixie till smooth.
• Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a creamy gravy.
• Add milk and paneer fingers and boil for 3-4 minutes.
• Garnish with chopped coriander and grated paneer.

Rajma Curry

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.

Ingredients

• 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

Method:

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

Eggplant Burji (Brinjal masala)

For those eggplant lovers, this is an ideal side dish for Chapati/roti.

Ingredients:

• 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
• Oil

Method:

• 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.

Goan Style Chicken (Vindaloo)

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…

Ingredients :-

• 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.

Method :-

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.

Smoked Chicken (Gravy)

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 …

Ingredients

• 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

Method

• 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.

Naan with Paneer Butter Masala

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

Ingredients:

• 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
• Salt

Method:
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 Recipe

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

Ingredients

• 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.

Method

• 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.