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Showing posts with label Gravies n Curry. Show all posts
Showing posts with label Gravies n Curry. Show all posts

Friday, October 18, 2013

Bhindi Masala

BHINDI MASALA

A perfect side dish for rotis or rice.






Ingredients:

Bhindi/Okra -  2 cups, cut into slits
Ginger-Garlic Paste - 1 tbsp
Onion - 1 (Chopped)
Tomato -  1 (Chopped)
Turmeric Powder - 1 tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 1.5 tsp
Garam Masala Powder - 1.5 tsp
Amchur Powder - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Jeera - 1/2 tsp

Method:
  • Heat Oil in Kadai, add Jeera, Ginger-garlic paste, onions & Tomatoes. Fry till it is cooked.
  • Add all dry masalas & add Bhindi. 
  • Cover & cook till bhindi is cooked. Add salt & saute for 2 mins and serve hot.

Saturday, May 11, 2013

Diet Chole or Channa (Oil Free)

The name of my dish suggests a Sardar on diet or a slim Sardar. But I made these Chole for me health-conscious husband, he really loved it.
 
 





Ingredients:
 
Kabuli channa (chick peas) - 2 cups
Moti illaichi (brown cardamoms) - 2
Laung (cloves) -  3 to 4
Onion - 1 large finely chopped
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Salt to taste
Channa masala - 3 tsp
Red Chilli Powder - ½ tsp
Garam masala - ½ tsp 
Dhania powder -  4 tsp
Imli (tamarind) pulp or squeeze out pulp from 1" ball of tamarind -  3 tsp
Kasuri Methi - a generous pinch
Chaat Masala - ½ tsp

Method:
  1. Soak the channas overnight.
  2. Put the soaked channas in a pressure cooker. Add 4 cups fresh water. Add finely chopped onion, moti illaichi, laung, garlic paste and ginger paste. Pressure cook to give 1 whistle and keep on low flame for 15-20 minutes.
  3. After the pressure drops open the cooker. Add salt, dhania powder, channa masala, jeera powder, garam masala, black pepper, red chilli and the tamarind pulp to the cooked channas. Mash the channas a bit.
  4. Again pressure cook to give 1 whistle. Remove from fire.
  5. Add Kasuri Methi & Chaat Masala

Tips:
  • Serve hot with puris or rotis
  • Channa is very good source of protein so can be given to kids as well

 

Wednesday, April 10, 2013

Oven Roasted Okra - Bhendi Fry

Hi.. How many times it has been that there was no Gas to cook.. Oven is the best solution for that.. I made this Oven Roasted Okra - Bhendi Fry.. It came out as good as cooking on gas.. This was very easy to make in 3 steps






Ingrediets:

Okra(Bhendi) - 250 gms (cut into long slits)
Oil - 2 tbsp
Salt taste
Turmeric Powder - 1 tsp
Jeera Powder - 1 tsp
Red Chilli Powder - 1 tsp
Dhania Powder - 1 tsp
Chaat Masala - 1/2 tsp
Fresh Lemon Juice - 1/2

Method:
  1. Pre heat Oven at 180 degrees. Mix all the ingrediets in a big bowl except Lemon Juice
  2. Spread the Mixed okra on Oven tray with an Aluminium Foil
  3. Cook it for 40 mins in Oven. Add Lemon Juice to roasted Okra & Serve
Tips:
  • It can be served as Starter as well as a Main Course to go with Rice or Roti.
  • Cooking time might be long but you can do other work while Okra is getting roasted.
 

Monday, March 18, 2013

Creamy Baby Corn Curry


Hi.. Today I made Baby Corn Curry with Cream.. A perfect side dish for Rotis/Paranthas or Steamed Rice...

 




 


Ingredients:

Baby Corn - Half a dozen
Onion - 1 medium size sliced
Carrot - 1 julienned
Capsicum - 1 julienned
Cream -  3 to 4 tbsp
Jeera - 1 tblsp
Turmeric Powder -  1 tsp
Red Chilli Powder - 1.5 tsp
Coriander Powder - 2 tsp
Garam Masala - 1.5 tsp
Kasoori Methi - 1 tbsp
Oil - 2 tbsp
Salt to taste
Coriander for garnish

To Grind:

Soaked Cashews (in water) - 2 tblsp
Tomato - 2 medium size
Ginger - 1/2 inch (optional)

Method:

  1. Make fine paste of the ingredients mentioned in "To Grind"
  2. Head Oil in a Kadai, Add Jeera.
  3. Add Baby Corn Sliced, Onion, Carrots & cook for 5 mins with closed lid till the carrots & baby corn become tender.
  4. Add Capsicum, Turmeric powder, Red chilli powder, Coriander Powder and Garam Masala and Saute for 2 mins
  5. Add salt & Tomato - Cashew paste and cook for 5 mins
  6. Add Cream & crushed Kasoori Methi & bring the Gravy to a boil
  7. Garnish with chopped Coriander
Tips:
  • You can add milk instead of water if the gravy is too thick. It adds to the flavor
  • It tastes best with Phulkas