Spinach & Corn Curry

India has a wide variety of food and in all cuisines curry or subzis plays a vital role ,no meal is complete without different kind of curries .The subtely spiced curry accompanying the rotis is Spinach Corn prepared as the name suggests with spinach,corn,green chillis,ginger,mango powder and cream.The curry dish offsets the rich flavor of fresh cream  with the sweet-tangy flavour of corn and mango powder– creating a unique balance.In short,a healthy meal spiced with a myriad of flavors to enhance  your taste buds.

Ingredients-

Spinach - 1 big bunch

Onion- 1 big

tomato puree- 1/2 cup

1/2 cup corn kernels(boiled or frozen)

Green chilly- 1

Ginger - 1/2 inch piece

 1/2 tbsp cumin seeds

Fresh or sour cream - 1 tbsp

salt to taste

coriander powder- 1 tbsp

Red chilly powder-1/2 tsp

Garam masala- 1/2 tsp

Dry mango powder-1 tsp

Oil- 1 tbsp

Method-

1-Wash and blanch spinach in hot water.

2- puree onion,green chilly and ginger together in a blender.

3-Puree balanced spinach in blender too.

4-Heat oil and add cumin seeds and let it splutter.

5-Add pureed onion and chilly and saute for sometime,add salt.

6-Cook till oil separates and add tomato puree to it.

7-After 5 minutes add pureed spinach along with coriander powder,chilly powder ,bring it to boil.

8-Add corn kernels ,cook for some more time (uncovered),adjust consistency by adding some water.

9-Add dry mango powder ,garam masala and cream and serve hot.

I am sending it to Torview's Veggie fruit a month-Corn event started by priya.

Kaju Masala (Cashew nuts curry)

A curry with a royal touch ,a hit in any party and easy too.Cashew nuts in a spicy gravy with whole garam masala imparts a very nice aroma.It goes well with any Indian bread like roti,naan or puris.

Ingredients -

Cashew nuts - 1/2 cup (wholes and halves)
Raisins- 1/4 cup or less
Tomato -1big size
onion - 1 medium size
Capsicum-1/2 small size
cloves- 2 nos
peppercorns- 2 nos
black cardamom -1
green cardamom - 2
Cinnamon stick -1/2 inch piece
Bay leaf - 1
red chilli powder- 1/2 tsp or according to taste
coriander powder-1 tbsp
Turmeric powder-1tbsp
cumin seeds- 1 tbsp
milk-1/2 cup or less
Desi ghee - 2 tbsp
salt to taste

Method-

1-Chop onion,tomato and capsicum very finely.
2-Soak raisins in milk .
3-Heat ghee in a wok and add cumin seeds ,let them splutter.
4-Add all whole spices and roast them a minute till the nice aroma comes out.
5-Add finely chopped onions and saute on low heat ,add some salt.
6-Add finely chopped tomato and saute till oil separates then add capsicum and saute till capsicum gets little tender.
7-Add turmeric powder,coriander powder and red chilli powder to masala.
8- Now add cashew nuts and soaked raisins (reserve the milk for later.)
9-Add little water ,stir and cook it covered for about 10 minutes.
10-Then add milk in which we soaked raisins and just give it a boil uncoverd.
11- Garnish with cilantro and serve hot.

I am sending it to Sara's 'Think Spice Think Garam masala Event'.

Pineapple Coconut Curry

I like Pineapple a lot and can have it in any form such as drinks,dessert or fruit itself.But Pineapple curry, never thought of that and even these two combination pineapple and coconut that too in form of curry looks very weird to me. Then one day I came across this recipe of Pineapple curry while browsing internet and decided to give it a try but i was unsure about the taste .

But believe me it came out yummy and delicious .The sweet and tangy taste with the aroma of coconut gravy makes it different from other regular curries. I followed the recipe from spiceroots .com .I followed the recipes as it is but the only addition i have done is this i added cumin seeds as well as mustard seeds.I am not going to post the recipe again here ,you can check the recipe on spiceroots .com itself.

serve piping hot and enjoy.........)

Aaloo Wadiyan

Aloo (Potatoes)goes very well in any kind of preparations at any time,so i always keeps  boiled potatoes in my refrigerator ,they are very useful in the times when you are in hurry or not in mood of elevorate cooking (It happens sometimes rite: )

Aloo Wadiyan is also a comfort kindda curry for me which goes well with paranthas and wholesome in itself with daal wadis.In my previous post 'Wadi ka paani' ,i mentioned that you can easily get wadis in Indian Grocery stores.(My mother and grandmother makes it at home too).

Ingredients:


Potato - 1 medium size (Boiled )
Masala wadis- 4-5
Tomato Puree-1/4 cup
Ginger garlic paste- 1/2 tsp
Salt to taste
Cumin seed -1/2 tbsp
Turmeric powder- 1/2 tsp
Oil
1/4 cup water
Cilantro for garnishing 

Method-

1-Break the wadis in to pieces and shallow fry them in little oil till golden brown.

2-Cook wadis in pressure cooker with little water till soft (about 4-5 whistles)

3-Peel the potato and cut into pieces.

4-In a pan heat little oil,add cumin seeds and let it splutter.

5-Add ginger garlic paste saute for sometime ,add  Turmeric powder ,tomato puree and cook till oil separates.

6-Add potato pieces,salt and cooked wadiyan along with water ,boil it till desired consistency .

7-Garnish with cilantro and serve hot with parantha.

Note- 1- No need to add any other spices as wadis has all spices in it.

Rajma Masala (Kidney Beans Curry)

I enjoy cooking lentils and beans  and there is always a myriad of dried and canned beans in my pantry.What makes them even better is that they come in a wonderful variety. Black beans, pinto beans, white kidney beans, brown lentils, chickpeas, black-eyed peas, soybeans. Each has a distinct flavor and texture that lends itself to different dishes and uses. Beans plays an very important role in Indian as well as other cuisine also in different forms.

Red kidney beans are very nutritious. They are, however, harder to digest than other beans, which is why they're traditionally cooked with seasonings that help break them down, such as ginger in Indian cooking.Here I am giving you the recipe of red kidney beans curry which combines well with Jeera rice and phulkas.

Ingredients

1  cup red kidney beans or use canned one
4  cups water
2  medium onions finely chopped or pureed
2  bay leaves
2  tbsp ginger - garlic paste
½  tsp  asafoetida and turmeric powder (optional)
1  tsp cumin seed
2  tsp red chili powder
2  big tomatoes pureed
1  tsp garam Masala
2  tbsp coriander powder
3  tbsp oil
salt to taste 

     coriander leaves for garnishing    

Method -

1- Soak kidney beans in water for overnite,if not using canned one. 

   

  2-Drain  red kidney beans and wash them well. Place them in a pressure cooker (for speedy cooking). Add  water and some salt. Close the cooker and cook on high heat. After one whistle, cook on low heat for about 10  minutes or till the beans are soft. 

3-Heat oil in a heavy-bottomed pan on medium heat and crackle the cumin seeds. Add  bay leaves , asafoetida and  ginger-garlic paste. Fry briefly. Add onions and salt  saute till they  golden brown. Add all the spice powders except garam masala .

4-Add  tomato puree, Fry till the oil separates. Add the cooked red kidney beans , mix well,cover and cook on medium heat for about 15  minutes.

5-Finally add garam masala and garish it with cilantro,serve hot.

Note--While cooking dry beans can be all day affair, canned beans are a quick substitute. Just be sure to drain and rinse them, which helps lower the sodium content.

                                                                                                                                                 

Simple potato curry

A simple spicy curry with potato. Potato Curry is called Aloo bhaji or Potato Subji in Hindi languages. . This is a very quick and easy to make potato recipe.  You can add peas, carrots, cauliflower, french beans to this curry for variation.

 You Need---

4  medium potatoes boiled, peeled and cubed
1  tsp cumin seeds
½  tsp of turmeric powder

1/2 tsp asafoetida
1  tsp red chilli powder
1  tsp ginger-green chilly paste
1  tomato finely chopped or pureed
1  cups water
1  tsp coriander powder
2  tsp) oil 

1/2 tsp Garam masala
salt to taste
finely chopped fresh coriander leaves to garnish  

 Method-

1-Heat the oil in a heavy-bottomed pan on medium heat and crackle  cumin seeds.

2-Add  asafoetida, turmeric and red chilli powders, then ginger-green chilly paste and saute for some time, letting it get dry. 

3-Add the chopped tomatoes and fry for about 2  minutes or till they are soft .

4-Mix in the potato cubes along with the coriander powder, water and salt. Cover and cook on low heat  for about 15  minutes or till the potatoes are cooked and the gravy thickens.

5-Add garam masala and keep covered for a while to trap in the aroma.

6-Garnish with finely chopped fresh coriander leaves and serve with parantha ,pooris or roti. 

Note- You can always use onion in the gravy but for simple potato curry i use to avoid onion. 

Papad ki Sabzi

If you are fond of Papad , you will love this dish! The mildly tangy flavor of the curry goes really well with phulka or parantha or even plain rice too. Papad Ki Sabzi from Rajasthan in western India, is a great dish for when you're in a hurry but want a hot, cooked meal!

You Need-

         Papad or popadam 2-3

          Cumin seeds 1 tsp

           Curd - 2 tbspsalt to taste

            red chily powder - 1 tsp

            turmeric powder - 1/2 tsp

          chopped coriander - 1 tsp

           water 1 cup

         Coriander powder  1tsp

        

        chopped garlic - 1/2 tsp (optional)

       Ghee/oil - 1 tsp

Method-

1- Break papad into 1 inch squares roughly.

2-Add ghee/oil to pan and crackle cumin seeds along with  garlic,saute for sometime.

3-Add turmeric powder,coriander powder ,red chilly powder in beaten yogurt separately.

4-Now add this yogurt mixture to the pan and add water immediately,mix it well.

5-Let it come to a boil and add salt (so that your yogurt will not curdle).

6-Now add Papad pieces and switch off the flame.

7-Garnish it with chopped cilantro and serve hot immediately.

Kadhi pakoda

Today I am going to give you the recipe of Kadhi pakora which is particularly a Punjabi recipe but there are so many different ways and varieties of making this dish.All time favorite in our house and I am eating it since my childhood...my grand mom then mom and now mom in law ,everybody have their own recipe of making kadhi ,and surprisingly the taste of the dish every time comes out different and awesome....

When it comes to make North Indian style of Kadhi I always make the U.P.type which does not have vegetables added to the pakoras. It goes best with hot phulkas and white rice. so here goes the recipe..

Ingredients:

Kadhi:

• 1 cup yogurt
• 2/3 cup gram flour (besan)
• 6 cups water
• 2 tbsp ghee or butter
• Pinch of asafetida
• 1/2 tsp fenugreek seeds
• 1/2 tsp cumin seeds
• 1 tsp turmeric
• 4 whole red chilies
• 1/2 tsp red chili powder
• 1 teaspoon salt
• Pinch of citric acid or tatri if needed

For Pakoda

• 3/4 cup  Gram flour
• About 2/3 cup water
• A pinch of salt
• A pinch of soda if needed
• oil for frying

 Method (pakoda)

1. Mix gram flour with about 2/3 cup of water and mix well until  smooth.
2. Whip the gram flour batter using a spoon or whisk in a circular motion for about 2-3 minutes. Batter will become light and fluffy add salt.
3. Heat  oil in a flat pan. The oil should be about 1/2 inch deep.
4. Place about 1 tablespoon of batter into the oil.
5.  Batter should not be covered with oil. This will allow the pakoras to expand. The pakoras will be softer if they are shallow fried.(if you feel pakoras are not soft enough then add a pinch of soda ti the better )
6. Fry the pakoras in small batches. Fry the pakoras until golden-brown.

Kadhi:

1. Beat the yogurt. Mix in 2/3 cup of gram flour and turmeric. Mix until there are no lumps. Add 3 cups of water slowly and mix well.
2. Heat the oil in a saucepan, add the asafetida, fenugreek seeds, and cumin seeds. When the cumin seeds crack, add  whole red chilies, and red chili powder. Stir for a few seconds.
3. Add the yogurt mixture and keep stirring until the kadhi comes to a boil.
4. Add 3 cups of water and let it boil and turn the heat to medium low. Stir occasionally and let the kadhi cook for  1/2 hour. When the kadhi is cooked, add salt.
5. Add pakoras to kadhi in the end and let it cook for near about 4-5 more minutes.
6. Serve hot with little bit of ghee and red chili tadka.

Note--  1- Add salt only after curd and gram flour mixer comes to a boil ,it will prevent the curd from being curled.  

2- The pakoras in kadhi should be soft for this whisk the gram flour well.

                                                                                                         

Methi paneer (Fenugreek Leaves with cottage cheese)

There are  many ways to cook Paneer in India,here is one more variation of paneer recipe.This is very healthy and quick recipe with green Methi (fenugreek leaves).

I do not prefer to fry the paneer for trying to make it a little healthy. All my paneer dishes so not ask for frying the paneer. But if you prefer feel free to fry the paneer. Some cases you do need to have the paneer crisp, or browned , then just shallow fry it in little oil, or bake them.

Ingredients

  250 gm Paneer (Cottage Cheese)


 2 medium sized tomatoes finely chopped

 2 medium sized onion finely chopped (preferably red onions)


 1 tsp Finely chopped ginger garlic / paste

 2 green chillies chopped

 1 small bunch Methi leaves (Fenugreek)

 ¼ tsp Garam Masala

1/4 cup sour Cream / or thick yogurt


1/2 cup milk, or more

1 tsp coriander powder

1 tsp red chili powder

1/4 tsp turmeric powder

1 tsp sugar

salt to taste

2 tbsp oil.

1/2 tsp chana masala (optional)


Method

1-Cut paneer into 1 inch pieces and keep aside.

2-Take out all the Methi leaves from the stems, wash and chop finely.


3-.Heat oil in a pan. Add the garlic, ginger and green chili's. Cook till the ginger starts turning brown.

4-.Add  onions and cook till they are translucent.

5-.Add  coriander powder, red chili powder, turmeric, sugar and Chana Masala. Cook for a minute till oil separates.


6-Add  tomato and cook till oil separates, About 5 minutes.


7-.Add  methi and once the methi wilts, add the paneer, salt and milk. Boil and then simmer for 5 minutes.

8-Add sour cream/thick curd and stir.

9- serve hot with any Indian bread.


I am sending this to Healing Foods - Onion event hosted by Priya and started by Siri

 

Black Chana masala (Black gram curry)

Here is the simple and quick recipe for black gram curry which is full of protein and tastes best with pooris.pooris are the ideal combo for this but we can have it with chapati or parotta too.In my house we use to cook this for the Ramnavmi with pooris and sooji halwa as prasad but at that time I avoid the use of onion in the recipe.

This recipe is a hit in my house as our weekend brunch with pooris too sometimes.

Ingredients :

Black Channa - 1 cup (soaked for 5-6 hours /overnight)


Cloves - 1-2


Cinnamon - 1/2 inch piece


Turmeric powder - 1 tsp


Chilli powder - 2 tsp

 cumin seeds -1 tbsp


Garam masla powder/Channa masala powder -1 tbsp


Onion - 1 medium sized in to paste


Ginger garlic paste - 2 tsp


Tomato puree - 1/2 cup


Curry leaves - few

Oil - 1 tbsp


Lemon - 1/2 small size  or dry mango powder 1/2 tsp

 salt to taste

coriender leaves for garnishing


Method-

1-Boil channa with a pinch of turmeric powder  and salt  keep aside.

2-In a kadai, add oil and temper cumin seeds, cloves and cinnamon. Add ginger garlic paste and fry for 2 mins...now add onion, tomato, curry leaves and fry well till onions turn light brown.

3-Add boiled channa, chilli powder, channa masala/garam masala powder and mix well.

4-Add water as needed to form the desired gravy.

5- Add dry mango powder or lemon juice before serving.

6- Garnish it with coriender leaves.

Chole palak curry(Spinach and chikpeas)

Chickpeas and spinach is a great combination and a healthy, protein rich dish. Chickpeas immersed with spicy spinach gravy. This dish can be served with roti, naan ,bhtura or rice.

Ingredients

 1/2 cup chickpea (chole)(soaked for about 5-6 hours)

•3 cups finely chopped spinach

•2 medium tomatoes


  2 medium onions


  2 cloves garlic

•1/2″piece ginger

•1 green chili

•3 tsp oil

•1/4 tsp asafetida

•1 tsp cumin seed

•1 tsp coriander powder

•1/2 tsp turmeric

•1/2 tsp red pepper

•1/2 tsp salt adjust

•1/2 tsp garam masala

  1/2 tsp chana masala (optinal)

Method:

1- Boil the soaked chikpeas till soft  and drain the water.

2-.Blend onions ,garlic cloves , tomatoes, green chilies, and ginger to make a puree.


3.Heat the oil in a pan .Add the asafetida and cumin seeds.let it splutter.


4-Then add onion- tomato puree,salt, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat .The mixture will start leaving the oil and will reduce to about half in quantity.


5-Cut and add spinach and one half cup of water and let it cook covered for 4 to 5 minutes on medium heat .

6-.Add  chickpeas and mash them lightly with a spatula and let it cook on low heat for 7 to 8 minutes.

7-.Add  garam masala and chana masala let it cook for another minute.


Note - 1- you can use canned chikpeas also.
           2- Add water  as needed to keep the gravy consistency to your liking .

Tadka dal (tuvar dal/Arhar dal)

This is the lentil curry that  makes almost thrice(or more) a week! at my mom's home. My dad simply loves this lentil curry. In fact this is the most popular dal in every household in INDIA. This is a very flavourful and tasty lentil curry. You can have a bowl of this on a cold winter night as a soup all by itself!  Some people(Gujrati Indians) add sugar to sweeten this, but we like it spicy! Yet, you will be amazed that this is not very spicy at all, but really a great lunch alongwith rice and yogurt or chapati.

Ingredients:

1 cup toor dal

4 cups water

1 tsp salt

1/2 tsp turmeric

 1/2 tsp coriender powder

2 tablespoons unsalted  butter (ghee)

 FOR TADKA


1/2 tsp cumin seed

1/2 tsp red chili powder

2 bay leaves

Pinch of asafetida

1 medium size chopped tomato
 
1 medium size chopped onion  (optional)
 
1 tablespoon fine chopped ginger



METHOD

1-.Wash dal and soak  in  water for sometime.

2-.In pressure cooker add dal, water, salt, turmeric,coriender powder and 2-3 drops of ghee, cook on medium high heat.Then on medium heat for near about 5-6 minutes.

3-Let the steam go off,then open the cooker for tadka.

Tadka-

1-.Heat ghee in a saucepan ,add hing and cumin seed,let it splutter.

2-Add bay leaves and  chopped onion to it and saute for sometime .

3- Add ginger and chopped tomato and saute.

4-After sometime(4-5 min) ,add red chilli powder .

5- Add this tadka to dal and garnish it with few cilantro leaves.


NOTE- 1- you can make this tadka without tomato and onion too.(then it will be plain tadka dal)
            2 - Adding 2-3 drops of lemon juice will give additional taste to it.

Palak Paneer (spinach and cottage cheese curry)

This Indian dish combines fresh spinach and cottage cheese in a creamy curry. Use ricotta cheese if you can;t find Paneer! It is absolutely wonderful with basmati rice or naan (Indian flat bread). The key is in the spices .


Ingredients:

6 tablespoons  oil
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
One big bunch of spinach (fresh green ones)

Paneer ~10 to 15 cubes
1/2 cup finely chopped onion
2 teaspoons  cumin seed
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 cup sour cream
1 large tomato pureed
 salt to taste

Method---

Clean and boil spinach ,let it cool.
Blend boiled spinach into a fine paste.
Heat oil in kadai on medium heat.
Add cumin seed and let it splutter.
Add chopped garlic and onion ,saute for sometimes till it becomes transparent.
Add tomato puree  ,chopped ginger and turmeric powder ,saute for some more time till the oil seprates.
Add all spices salt,coriender powder,chilly powder,and mix well.
Then add spinach paste and saute for sometime, add water as needed .
Bring it to boil and add paneer cubes ,cover the pot for about 4-5 minutes.
Uncover the pot put off the flame and add sour cream .
Serve hot with rotis,parathas or naan ,garnish it with a splash of sour cream on top.


NOTE--- If you want to give natural green spinach colour to it ,put spinach immediately under cold  running water after boiling for sometime.

chana dal(lentil) with lauki (bottlegourd)

Hamilton Beach 33967 Set 'n Forget 6-Quart Programmable Slow Cooker

yesterday its turn of chana -lauki dal in my kitchen for dinner .the tastes of this dal is awesome and something different from the regular dals. A healty dal (soup) which goes well with plain rice or chapati.here is the recipe-


Cooking time- 20 minutes (50 minutes in slow cooker)

Prepration time- 10 minutes

Ingredients -

chana dal  (soaked for about 2 hours)
lauki (bottlegourd)        (cut into big chunks)
turmuric,coriender powder,cumin seeds,salt to taste,red chilli powder
butter or desi ghee (clearified butter)

Method
  I always prefer a slow cooker to make any dal or soup but one can also make it in regular steam cooker ,handi or any other pot having lid.

 First assemble all the ingredients excluding cuminn seed and chilly powder(spare some butter for the tadka and add little) in to the pot  covering 2 part with water and steam it near about  20 minutes in normal pressure cooker.
 
Then switch off the flame and let it cook it in steam for  3-4 more minutes .

Uncover your pot and mash the dal little bit with spatula and keep aside.

Tadka

For Tadka heat butter or ghee in a small pan add hing and cumin seed let it splutter,then add chilly powder.
add this Tadka to dal and serve piping hot.


NOTE--1- Cut the lauki in big chunks because chana dal takes time while cooking .
             2- Can serve with chapati or plain rice but should be piping hot.


I am sending it to VEGGIE PLATTER'S  'Delicious Dals From India Event'.