BABY CORN & CAPSICUM CURRY

INGREDIENTS:

Baby Corns
Capsicum
Tomatoes
Ginger
Garlic
Jeera (Cumin Seeds)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt to taste
Oil
Coriander Leaves
Cream

METHOD:

• Cut Baby Corns into  medium size
• Cut Capsicum in length wise
• Grind Tomatoes in a Mixer or in a food Processor
• Make Ginger & Garlic paste
• Take some oil in a cooker
• Add Jeera (Cumin Seeds)
• Add Baby corns and Capsicum and saute for 3 mins on low flame
• Then add Ginger & Garlic Paste and mix well
• Add Tomato Puree and mix
• Add Turmeric Powder, Red Chillie Powder and Dhania Powder and Salt
• Mix all the ingredients well and add some water so that all ingredients cooks well
• Let 2 whistles come and simmer for 10 min

Garnish it with some fresh Cream and Coriander Leaves

Serve it with Chapathi

METHI PULAO (FENUGREEK LEAVES) PULAO

INGREDIENTS:

Rice
Methi Leaves
Tomatoes
Red Chillie Powder
Dhania Powder (Coriander seeds powder)
Garam Masala Powder
Aamchur Powder (Dry Mango Powder)
Jeera (Cumin Seeds)
Salt to taste
Curry Leaves
Oil
Water
Few Cashewnuts for garnishing

METHOD:

• Soak Rice in a bowl for 5 mins
• Wash Methi Leaves 3 to 4 times in water and chop finely
• Chop Tomatoes finely and keep aside
• Take a Cooker and pour Oil into it.
• Add Jeera (Cumin Seeds) and Put Soaked Rice and mix well
• Add Curry Leaves and mix well
• Add Chopped Methi Leaves and mix till the raw smell of methi leaves goes away ie for 2 to 3 mins mix
• Then add Chopped tomatoes and mix the rice well
• Add Red Chillie Powder, Dhania Powder, Garam Masala Powder and Aamchur Powder and mix well
• Now add Salt as per your tatste and mix well.
• The Proporion of water is 1:2. If Rice taken is one Cup then add 2 cups of water to it
• Finally add water to rice and close the cooker lid and let 2 whistles come and simmer it for 3 to 4 mins till all the ingredients cooks well
• Fry few Cashewnuts in a butter and keep ready aside for garnishing

Garnish it with Fried Cashewnuts or Pudina Leaves or Coriander Leaves
Serve hot with Curds or any Vegetable.



                                                        METHI PULAO

 

PANEER BHURJI

INGREDIENTS:

Milk to make Paneer
Onions
Tomatoes
Turmeric Powder
Red Chillie Powder
Dhania Powder
Oil
Salt to taste
Coriander Leaves
Curds or Lime Juice

METHOD:

• Boil the milk in a pan and add Curds or Yogurt or Lime Juice
• As the milk breaks a whey forms and Paneer is ready.
• Strain the milk and keep aside the Paneer.
• Finely chop Onions and Tomatoes and keep aside
• Take a Cooker and Pour Oil into it
• Add Onions to it and Saute till light brown colour
• Add Tomatoes and mix well
• Add Turmeric Powder, Red Chillie Powder, Dhania Powder and Salt and mix it
• Finally Add the Paneer Chunk and mix it.
• If the Bhurji is very thick then add the Whey and mix it
• Close the Cooker Lid and Put One Whistle and Simmer for 5 mins and off the gas
• When the cooker gets cooled open the cooker Lid

Garnish it with Coriander Leaves

Serve the Paneer Bhurji with Chapathi or Paratha.

Let me know your feedback and suggestions once you have tried these recipes at home

CHICKPEAS CURRY

INGREDIENTS:

Chhole (Chickpeas)
Onions
Ginger
Garlic Flakes
Tomatoes
Bay Leaf
Cinnamon (Dalchini)
Cloves (Laung)
Curds (Yogurt)
Red Chillie Powder
Turmeric Powder
Dhania Powder
Jeera Powder
Salt to taste
Coriander Leaves
Jeera (Cumin Seeds)
Sugar
Oil

METHOD:

• Soak Chickpeas overnight in water
• Next day in the morning boil the Chickpeas with salt in water and keep aside. Dont throw away the Boiled Chickpeas water it can be used in Gravy at the end
• Chop Onions finely
• Grate Ginger and Garlic paste
• Grind Tomatoes and make puree of it
• Pour oil in a cooker add Jeera, Cinnamon, Cloves and Bay leaf and mix it
• Add chopped Onions to it and saute till light brown in colour
• Add Grated ginger garlic paste and mix it
• Add Tomato Puree and 2 to 3 tbsp of Curd (Yougurt) to it
• Add Turmeric Powder, Red Chillie Powder, Dhania Powder and Jeera Powder and mix well.
• Add Salt as per ur taste. Dont add more Salt to it because even in Boiled Chickpeas there is Salt to it. and Add 1 to 2 tbsp of Sugar to it and mix it.
• Add Boiled Chick peas and mix it well so that the gravy becomes thick and all ingredients mixs well.
• Now add the Boiled Chickpeas water to it and mix well

NOTE: If the Chickpeas are not boiled properly then  Close the Cooker and let 2 whistles come and simmer it for 15 mins and the Chickpeas Curry is ready.
If the Chickpeas are completely boiled then there is no need to put whistle to the cooker and so the Curry is ready.

Garnish it with Coriander Leaves and Chickpeas Curry is ready to eat.

Serve it with Rice or Chappathi.



                                                   CHICKPEAS CURRY

 

POTATO & BRINJAL CURRY

INGREDIENTS

Potatoes
Brinjal
Tomatoes
Green Chillies
Ginger
Hing (Asafoetida)
Jeera (Cumin Seeds)
Methi Seeds (Fenugreek Seeds)
Oil
Salt to taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Curry Leaves

METHOD:

• Cut medium size Potatoes and keep aside
• Cut Brinjals medium size and keep in water
• Grind Tomatoes in a mixer or in a food Processor
• Finely chop ginger and green chillies
• Take a Cooker and pour some oil in it
• As the oil gets heated add Jeera and Fenugreek Seeds and Hing (Asafoetida)
• Add Potatoes and mix well for 2 to 3 mins
• Add Green chillies and chopped Ginger and Curry Leaves
• Add Tomato Puree and mix well
• Add Turmeric Powder, Red Chillie Powder and Dhania Powder and mix
• Add Salt as per your taste
• Saute all the ingredients well till the gravy becomes thick
• Finally add water and close the cooker lid
• After 2 whistles simmer it and let the potatoes and brinjals cooks well for 15 mins
• Potato Brinjal Curry is ready to eat

Serve it with rice or Chapathi or Paratha or Naan

CHIKKI

INGREDIENTS:

Roasted Chana Dal
Sugar
Ghee
Plate
Rolling Pin

METHOD:

• This is a Sweet Recipe and to be cooked on low flame
• If you cook on high flame the sugar will turn into black.
• For this recipe there is a proportion of 1:1
• One cup of Roasted Chana Dal to One cup of Sugar
• Both of these ingredients are to be taken equally
• The Plate must be kept on reverse side and apply some ghee onto the plate
• Now take a pan Put Sugar first and mix it on low flame and add 2 drops of ghee to it
• As the Sugar gets caramalised into light brown colour add Roasted Chana Dal and mix well
• Just mix it for 2 mins and take out this mixture on a reverse plate
• Just pour soon this mixture on that plate and with rolling pin press the mixture so that it becomes flat and straight without any lumps
• Leave it for about 15 mins to set
• When it gets Cool take out with spatula

Chikki is ready and you can preserve it for 3 to 4 days in an air tight container



                                                                  CHIKKI

DAHI KI CURRY (YOGURT CURRY)

INGREDIENTS:

Curds (Yogurt)
Besan (Bengal Gram Flour)
Green Chillies
Curry Leaves
Coriander Leaves
Hing (Asafoetida)
Jeera (Cumin Seeds)
Rai (Mustard Seeds)
Ginger
Tomatoes
Turmeric Powder
Salt to taste
Oil

METHOD:

• Beat the Curds thoroughly without any lumps
• In a bowl take Besan of 2 to 3 tbsp and add water to it and mix well
• Now add this Besan mixture to the beaten curds and mix well.
• Take a Vessel add some oil to it and heat it
• Add Rai, Jeera, Green Chillies, Chopped Ginger, Curry Leaves and Hing mix well.
• Add the beaten Curd mixture to it and mix well
• Add Turmeric Powder and Salt and finely chopped Tomatoes
• If the consistency is very thick add some water to it and mix well
• Let it boil for 10 mins and then simmer it so that all the ingredients mixs well.
• Garnish it with Coriander Leaves

Serve the Dahi ki  Curry with rice.
                 

                                                           DAHI KI CURRY