Category Archives: vegetable recipe

Paneer capsicum corn masala


paneer capsicum corn masala

paneer capsicum corn masal

Here is a healthy and tasty mild masala curry for your kids. Use this curry in the chapati or in the bread and give your child. A simple and quick vegetable dish which can be prepared in less time and more delicious.

 

Ingredients:

  1. A small red bell pepper cut into thin stripes
  2. A small yellow bell pepper cut into thin stripes
  3. A small green capsicum cut into thin stripes
  4. A small cup of sweet corn kernels
  5. A small cup of paneer cubes
  6. 2 to 3 garlic cloves cut into small pieces
  7. A small ginger pieces cut into pieces
  8. Onion a medium size cut in to thin stripes
  9. 1 medium size tomato cut in to small pieces
  10. 2 tbsp oil
  11. 1 tbsp red chilli powder
  12. 1 tbsp garam masala
  13. Salt as per taste

Method:

Take a pan on heater add oil and once the oil is hot add garlic and ginger and fry it.

Add onion pieces and fry till they are golden brown.

Add all the three capsicum , tomato and corn and fry it till they are soft.

Add red chilli powder, garam masala and salt and stir till they are cooked well.

Serve with chapati.

 

Dry Mint Paneer


We prepare lot of recipes of paneer with gravy as well as paneer dry recipes.
I tried paneer dry recipe with mint. A awesome recipe which can be used as snacks else can be used as curry along with roti or naan. A simple and tasty recipe try it..


 

Dry paneer mint

 

Ingredients:

  1. Paneer thinly sliced (200 grams)
  2. 1 Bunch mint (pudina) cleaned
  3. 3 to 4 green chillies cut into pieces
  4. 1 Cup fresh coriander leaves
  5. 2 tbsp. jeera
  6. A Pinch of hing
  7. 2 tbsp. of oil
  8. Salt a per taste
  9. 1/2 tbsp. pepper powder

Method:

  • Take mint leaves, green chillies, jeera, coriander leaves in a jar and grind it  into paste.
  • Take a pan on heater add oil. Once the oil is hot add the grinded paste and fry it for few mins.
  • Add sliced paneer and fry it along with the paste.
  • Add hing, salt and pepper powder and mix it well.
  • Serve hot.

 

 

 

 

 

 

 

 

 

 

 

 

 

Brinjal Peas Masala


Brinjal curry is always prepared with the traditional method. But this time I tried it out in a different way. With fresh grinded masala made the curry very tasty.

Brinjal peas masala

 

Ingredients:

  1. 2 Brinjal thinly sliced
  2. 1 Small cup fresh peas
  3. 1 Cup grated coconut
  4. 1 tbsp. jeera
  5. 1 small cup Fresh coriander leaves
  6. 3 to 4 green chillies cut in to pieces
  7. 1 Inch  ginger cut into pieces
  8. 1 tbsp. coriander powder
  9. Salt as per taste
  10. Jaggery as per requirement
  11. Mustard seeds and turmeric powder 1 tbsp.
  12. Oil 2 to 3 tbsp.

Method:

  • Grind the fresh coconut, jeera, coriander leaves, green chillies, ginger in to paste and keep aside.
  • Take a container on heater add oil and once the oil is hot add mustard seeds allow it to crackle.
  • Add turmeric powder, and brinjal and fry it for few mins.
  • Add fresh peas and fry it well.
  • Add the grinded paste and fry it for 2 mins.
  • Add water a little bit so that the paste should not stick .
  • Add salt, jaggery  and coriander powder and cook for 5 mins till al the masala mixes well.
  • Serve hot with chapati or roti.

 

Bhendi Fry masala


Bhendi fry  masala is one of the spicy and dry curry which is very tasty. It tastes good with roti and rice. Try this!!!!!!!!

Bhendi fry masala

Ingredients:

  1. 10 to 12 bhendi’s cut in to pieces of  1 inch long
  2. 1 small cup dry coconut grated
  3. 2 to 3 garlic cloves finely chopped
  4. 1 inch ginger finely cut
  5. 2 tbsp. red chilli powder
  6. salt as per taste
  7. 4 to 5 tbsp. of oil
  8. 1 tbsp. of jaggery
  9. 2 tbsp. of tamarind water
  10. A pinch of turmeric powder and mustard seeds
  11. 1 cup fresh coriander leaves
  12. 1 medium size onion finely chopped

Method:

  • Grind the dry coconut, garlic, ginger, coriander leaves in to paste and keep it aside
  • Take a pan on heater. Add oil and once hot add mustard seeds allow it to crackle. Add onion an fry till they are golden brown.
  • Add ladyfinger (Bhendi) and fry till they is no sign of stickiness.
  • Now add the grinded paste and fry along with it.
  • Add bit water as the masala will stick to pan. Add tamarind water, jaggery and salt an cook for few mins.
  • Serve with chapati or rice.

 

Mushroom Curry


mushroom curry

Ingredients:

  1. 1 Cup mushroom thinly sliced
  2. 3 Onion thinly sliced
  3. 3 green chillies cut into pieces
  4. 2 tomatoes finely chopped
  5. 2 to 3 garlic cloves finely chopped
  6. 1 Inch ginger finely cut
  7. 1 tbsp. garam masala
  8. Salt as per taste
  9. 4 tbsp. oil
  10. A pinch of turmeric power and pepper powder
  11. 1/4 tbsp. Sugar
  12. Fresh coriander leaves

Method:

  • Take a container on heater add 2 tbsp. of oil. Add garlic and ginger and fry it. Add onion and green chillies fry it till they are soft. Allow it to cool and then along with coriander leaves grind into paste.
  • Now take another container on heater add 2 tbsp. of oil.  Add tomatoes and fry till they are soft. Add sliced button mushrooms and cook for few mins.
  • Add the onion paste, turmeric powder, garam masala, pepper powder, salt sugar.
  • Add little water and cook till the gravy thickens.
  • Serve hot with chapati and naan.

 

 

 

Gobi Capsicum Masala


gobi capsicum masalaIngredients:

  1. 1 Cup Gobi florets
  2. A small capsicum finely chopped
  3. 3 onions cut into slices
  4. 2 tomatoes finely chopped
  5. 2 to 3 garlic cloves
  6. 1 inch ginger cut into pieces
  7. 2 to 3 green chillies finely cut
  8. 1/4 tbsp. pepper powder
  9. Salt as per taste
  10. oil 4 tbsp

Method:

  • Take a container on heater add 2 tbsp of oil and add garlic, ginger and fry it. Now add onion and green chilli fry till they are soft. Now allow this to cool and grind into paste.
  • Now take another container on heater add  2 tbsp. of oil. add capsicum and fry for 2 mins. Now add Gobi florets and tomatoes and cook till they are soft.
  • Add onion paste to it. Also add little water.
  • Now add salt and pepper powder and cook till the  gravy is thick.
  • Serve hot with chapati or naan

 

Paneer Rajma Masala


paneer rajma masalaPaneer Rajma masala is one of the north Indian  dish. Very healthy and rich vegetable curry tastes good with chapati’s. and naan. Here paneer and Rajma are cooked in onion and tomato gravy. Its really a mouthwatering dish.

Ingredients:

  1. 1 Cup Rajma
  2. 200 gram paneer ( half of it cut in to cubes and rest grated)
  3. 4 tomatoes cut in to pieces
  4. 2 onion cut into pieces
  5. 1 inch ginger cut into small pieces.
  6. 2 to 3 garlic cloves finely chopped
  7. 2 tbsp. red chilli powder
  8. 1 tbsp. garam masala
  9. Salt as per taste
  10. 2 tbsp. oil
  11. 2 tbsp. butter
  12. Fresh coriander leaves to garnish

Method:

  • Soak Rajma overnight in water and then pressure cook with 4 to 5 whistle. Drain all the water and keep aside.
  • Take a container on heater. Add oil and once it is hot add garlic cloves and fry it. Add ginger and onion fry till golden brown. Add tomatoes and stir it till they are soft. Allow it to cool and then grind in to paste.
  • Take another container on heater add butter. once it starts melting add paneer cubes and fry it. Now add the grinded tomato onion paste and Rajma to it. Add salt, red chilli powder, garam masala and grated paneer to it. Add little bit of water and cook till the gravy thickens.
  • Garnish with coriander leaves and serve hot.

 

 

Rajma Palak Curry (Palak Rajma)


One of the famous North Indian vegetable curry is Rajma Palak curry. Here the Rajma (red kidney beans) is cooked in a spinach gravy. It tastes good with roti’s and plain rice.

Palak Rjma

Ingredients:

  1. 1 Cup Rajma
  2. 1 Bunch spinach leaves cleaned
  3. 2 Tomatoes cut in to pieces
  4. 1 Medium size onion finely chopped
  5. 2 tbsp. red chilli powder
  6. 1 tbsp. garam masala
  7. Salt as per taste
  8. 1 tbsp. fresh cream
  9. 2 tbsp. oil

Method:

  • Soak Rajma in water overnight.
  • Pressure cook it with 4 to 5 whistles. Drain the water and keep aside.
  • Now boil the spinach in water and drain all the water and allow it to cool.
  • Grind spinach and tomato in a mixer to  a paste and keep aside.
  • Take a container on heater. Add oil and once the oil is hot add onion and fry it.
  • Once the onion turns golden brown add palak and rajma in to it.
  • Add water as required.
  • Now  salt, red chilli powder, garam masala is added.
  • Cook till all the gravy becomes thick
  • Add fresh cream and serve hot.

 

Tomato Paneer


Every time  we prepare paneer curry using onion and tomato gravy but this time I tried it out with only tomato gravy and came out very well.

Tomato paneerIngredients:

  1. 2  tbsp.  oil
  2. 1/2 tbsp. jeera
  3. 2 Garlic cloves finely chopped
  4. 1 Inch ginger finely chopped
  5. 1/2  tbsp. garam masala
  6. 1 Cup paneer cut in to small cubes
  7. A small capsicum thinly sliced
  8. 1 tbsp. red chilli powder
  9. 1 tbsp. butter
  10. Salt as per taste
  11. A bit sugar
  12. 4 medium size tomatoes cut n to pieces
  13. Fresh cream 1 tbsp.

 

Method:

Take  a pan add 1 tbsp. oil and heat it. Add garlic and ginger and fry it. Now add tomatoes and fry it till they are soft. Allow it to cool and then grind it into paste. In the same pan fry capsicum till they are soft and keep aside.

Now  Take another container on heater add butter and once the butter starts melting add paneer cubes and fry it.

Add jeera , tomato paste and capsicum and mix well. Cook for 2 mins and then add salt, garam masala, red chilli powder, sugar and water a bit and cook till the gravy thickens. Add fresh cream and serve hot with chapati.

 

 

 

Spicy Aloo Fry


 

aloo fry

Ingredients:

  1. 1 Cup of potato pieces which should be bit big in size and half boiled
  2. 2 Tbsp red chilli powder ( if spicy is needed)
  3. 2 to 3 Tbsp of oil
  4. Salt as per taste
  5. 2 to 3 tbsp of fine coarse semolina
  6. Mustard seeds half a tbsp

Method:

Take a pan on heater. Add oil and once the oil is hot add mustard seeds. Allow it to crackle.

Now  add boiled potato pieces. Start stirring it  for few mins. Add salt and red chilli powder and mix them well.

Now add fine coarse semolina and stir it for few more mins. Garnish it with coriander leaves.

Serve hot.

Gobi Fry


gobi fry

Gobi fry is one of the simple and quick and easy side dish that can be prepared anytime.

It is spicy and tastes good along with rice.

Ingredients:

  1. 1 Cup Gobi florets cleaned and washed
  2. 2 Tbsp red chilli powder ( if spicy is needed)
  3. 2 to 3 Tbsp of oil
  4. Salt as per taste
  5. 2 to 3 tbsp of fine coarse semolina
  6. A pinch of hing
  7. A pinch of turmeric powder
  8. Half  tbsp of coriander powder
  9. Fresh coriander leaves to garnish
  10. Mustard seeds half a tbsp

Method:

Take a pan on heater. Add oil and once the oil is hot add mustard seeds. Allow it to crackle.

Now add turmeric powder, hing and add Gobi florets. Start stirring it  for few mins. Add salt and red chilli powder and close a lid till the gobi is cooked well.

Now add fine coarse semolina, and coriander powder and stir it for few more mins. Garnish it with coriander leaves.

Serve hot.

 

 

 

 

Gobi Capsicum Masala


gobi capsicum masala

Ingredients:

  1. 1 Cup Gobi florets cleaned
  2. A small capsicum sliced thinly
  3. 2 to 3 garlic cloves finely chopped
  4. 1 Inch ginger finely chopped
  5. 2 tomatoes finely cut
  6. 2 onions cut into pieces
  7. 4 to 5 cashew nuts
  8. 1/2 Tbsp garam masala
  9. 1 Tbsp red chilli powder
  10. Salt as per taste
  11. 2 Tbsp oil
  12. 1/2 Tbsp mustard seeds and turmeric powder
  13. 1 Tbsp fresh cream

Method:

Boil the gobi florets in water for 5 mins and drain all the water and keep aside.  Now take a pan on heater add 1 tbsp of oil. Once the oil is hot add garlic and ginger and fry it. Add onion and cashew nuts and fry till golden brown. Allow it to cool and then grind it in to paste.

Now take a container on heater add oil. Once hot add mustard seeds allow it to crackle. Add turmeric powder.Fry the capsicum  and tomatoes for few mins and then add gobi florets. Add the grinded paste to it. Add bit water, salt, red chilli powder, garam masala. Cook till the gravy thickens. Add fresh cream to it. Serve hot with chapati or naan

 

Mushroom Palak


mushroom palak

 

Ingredients

  1. 100 Grams of button mushroom washed and thinly sliced
  2. 1 Bunch of palak leaves  cleaned
  3. 1 Medium size onion finely chopped
  4. 2 to 3 Garlic  cloves finely chopped
  5. 1 Tbsp of ginger chopped
  6. 1 Tbsp garam masala
  7. 2 green chillies finely chopped
  8. 2 Tbsp Fresh cream
  9. 1 Tbsp Mustard seds and picnh of turmeric
  10. 2 Tbsp Oil
  11. Salt as per taste
  1. Method
    • Wash the spinach in the running water and then boil it in a water and then drain all the water
    • Once it is cool grind it into paste and keep aside
    • Now take a container on heater add oil
    • Once oil is hot add mustard seeds and allow it to flutter
    • Add garlic and fry it
    • Add onion and fry it till golden brown
    • Add turmeric powder and now add mushroom and cook it for 2 to 3 mins
    • Add the palak paste in to it
    • Allow it to cook for 5 mins and add some water if it is thick
    • Add salt and garam masala and cook it for 5 to 6 mins
    • Add the fresh cream to it
    • Serve hot with chapati or naan

Soya Chunk Jalfrezi


This time I tried one more new vegetable recipe of soya chunk. Yes it is soya chunk  Jalfrezi.   Soya chunks are made from soy beans and they work well as meat substitutes. Try it out it is really tasty. It can be consumed  with chapati / naan or rice.

soya chunk jalfrezi

Servings: 3 people

Ingredients:

  1.   A bowl of soya chunks
  2. 2 Medium size onions finely sliced
  3. 1 medium size tomato cut into pieces
  4. 8 to 10 thinly sliced  pieces of red bell pepper
  5. 8 to 10 thinly sliced  pieces of yellow bell pepper
  6. 8 to 10 thinly sliced  pieces of  capsicum
  7. Few cashew nut pieces
  8. 1 Tbsp garlic pieces
  9. 1 Tbsp ginger pieces
  10. 1 Tbsp red chilli powder
  11. 1/2 Tbsp garam masala
  12. 2 Tbsp oil
  13. Salt as per taste
  14. 1/2 Tbsp Mustard seeds and a pinch of turmeric powder

Method:

Take water in a bowl and keep it for boiling. Once the water starts boiling add soya chunks to it and boil for few mins till the chunks are soft. Now drain all the water and keep the chunks aside.Take a pan on heater add oil and once hot add garlic and ginger and fry it. Now add half of the onion sliced and fry it till golden brown. Also add tomato and cashew nuts and fry till the tomato is soft. Allow it to cool. Now grind this in to paste and keep aside.

Take another container on heater add a tbsp of oil. Once hot add mustard seeds.Allow it to crackle. Add  half of the sliced onion and fry till golden brown. Add turmeric powder. Now add all the capsicum and cook it for 5 mins. Add soya chunks and cook it for 5 mins. Now add the onion paste mix well and also add red chilli powder, garam masala and salt and little water and mix well and cook it on low flame for 5 mins. Even we can add fresh cream to it. Serve hot with chapati or naan or rice.

Capsicum-Mushroom- Paneer Masala


Capsicum-mushroom -paneer masala

 

 

 

 

 

Ingredients:

  1. 1 Small Capsicum cut into small cubes
  2. 5 to 6 Mushroom cleaned and sliced finely
  3. 200 Gram Paneer cut in to small cubes
  4. 1 Tbsp red chilli powder
  5. 1/2 tbsp jeera and coriander powder
  6. 1/2 Tbsp garam masala
  7. 2 to 3 garlic cloves finely chopped
  8. 1 inch ginger finely chopped
  9. 3 medium size tomatoes finely cut
  10. 2 Medium size onions sliced
  11.  2 Tbsp oil
  12. Salt as per taste
  13. 1/2 Tbsp mustard seeds
  14. A pinch of turmeric powder
  15. Fresh coriander leaves chopped
  16. Fresh cream 2 Tbsp

Method:

Take a pan on heater add oil. Once hot add garlic and fry it. Add onion and ginger and fry till onion is golden brown.Add tomatoes and fry it till they are soft. Add red chilli power and mix well. Allow this to cool. Once it is cooled grind this in to paste and keep aside.

Now take a container on heater. Add a Tbsp of oil. Once hot add mustard seeds, allow it to crackle. Add turmeric  powder. Now add capsicum and fry it for 2 mins. Add  mushroom and paneer fry it for 2 mins. Add the grinded paste and 1 cup water to it. Add salt, jeera and coriander powder, garam masala and cook till the capsicum is cooked well and gravy is bit thick. Add fresh cream and garnish it with fresh coriander leaves. Serve it hot  with chapati or naan.

 

Aloo Mutter


Today I tried out a vegetable which was well suited for dosa.. It  was a simple aloo curry that will suit dosa as well chapati. Just added fresh peas to it. Bit spicy but very tasty. Try this out!!!!!!!!!!!!!!!!!

Aloo Mutter

Ingredients:

  1. 2 Medium size potatoes peeled and cut in to small pieces
  2. 2 Medium size onion finely  sliced
  3. 2 to 4 garlic cloves
  4. 1 Inch ginger
  5. 2 Medium size tomatoes finely chopped
  6. 1 and half Tbsp red chilli powder
  7. 1 tbsp garam masala
  8. 2 tbsp oil
  9. Salt as per taste
  10. 1/2 tbsp mustard seeds and turmeric powder
  11. Fresh coriander leaves finely chopped
  12. 1 Small cup fresh peas / frozen peas

Method:

Take a container on heater add a tbsp of oil once hot add garlic and ginger and fry it. Now add chopped onion and fry till golden brown.

Add half of the tomatoes and fry it for 2 mins. Allow this to cool. Once cool grind this onion along with red chilli powder, garam masala and coriander leaves in a jar and grind it in to paste.Keep aside.

Take another container on heater add 1 tbsp of oil and once hot add mustard seeds allow it to crackle. Add half of the tomatoes and fry it. Add potatoes and fry it in the oil. Now add 1 cup of water and close the lid till the potatoes are cooked well. In between stir the potatoes and check it out if boiled. Once it is boiled add the onion paste and peas to it and mix well. Add salt and cook well till the gravy thickens.

Serve with dosa or chapati.

Kaju Mutter


Kaju mutter is a north Indian special vegetable dish. It is a combination of kaju(cashew nuts) and peas cooked in a tomato and onion gravy. Most delicious vegetable dish must try it!!!!!!!!

kaju mutter

 

 

 

 

 

 

Ingredients:

  1. 100 grams cashew nuts
  2. 1 cup frozen / fresh peas
  3. 4 Medium onions sliced
  4. 4 tomatoes finely chopped
  5. 3 to 4 garlic cloves finely chopped
  6. 1 inch ginger finely cut
  7. 1 Tbsp red chilli powder
  8. 1 tbsp garam masala
  9. Salt as per taste
  10. 1Tbsp oil
  11. 2 Tbsp ghee
  12. 2 Tbsp fresh cream

Method:

Take a pan on heater add oil once hot add garlic, ginger and fry it. Now add onion and fry till golden brown. Add half of the tomatoes and fry till they are soft. Allow this to cool. Now grind this in a mixer to paste. while grinding it add red chilli powder. Keep this aside.

Take another container add ghee, once hot add cashew nuts and fry till golden brown. Now add remaining half tomatoes and fry it for 2 to 3 mins.Now add the onion paste and little water to it.Add salt, garam masala and cook till the gravy thickens. Add fresh cream to it and serve hot.

 

Gobi Peas Curry


Gobi and peas curry

Ingredients:

  1. A medium size Gobi cut into small florets
  2. 2 Medium size tomato cut into pieces
  3. 1 Small cup fresh/frozen peas
  4. 1 small cup grated coconut
  5. 2 Tbsp oil
  6. 1/2 Tbsp turmeric and mustard seeds
  7. 1 tbsp red chilli powder
  8. 1 Tbsp Masala Powder (preferred huli masala powder)
  9. Salt as per taste
  10. A small piece of jaggery
  11. Fresh coriander leaves finely chopped

Method:

Take tomato pieces, grated coconut, coriander leaves and red chilli powder and masala powder in a jar and grind in to paste and keep aside. Now take a container on heater add oil and once hot add mustard seeds and allow it to crackle. Now add turmeric powder and Gobi florets  and fry it in oil for few mins. Add the grinded paste, peas, salt, jaggery and little water and allow it to cook till the Gobi’s are  soft and gravy is thick. Garnish it with fresh coriander leaves. Serve hot.

Paneer Jalfrezi


paneer jalfrezi

 

 

 

 

 

Servings: 3 people

Ingredients:

  1. Cottage cheese (Paneer) 100 grams thinly sliced in to big pieces
  2. 2 Medium size onions finely sliced
  3. 1 medium size tomato cut into pieces
  4. 8 to 10 thinly sliced  pieces of red bell pepper
  5. 8 to 10 thinly sliced  pieces of yellow bell pepper
  6. 8 to 10 thinly sliced  pieces of  capsicum
  7. Few cashew nut pieces
  8. 1 Tbsp garlic pieces
  9. 1 Tbsp ginger pieces
  10. 1 Tbsp red chilli powder
  11. 1/2 Tbsp garam masala
  12. 2 Tbsp oil
  13. Salt as per taste
  14. 1/2 Tbsp Mustard seeds and a pinch of turmeric powder

Method:

Take a pan on heater add oil and once hot add garlic and ginger and fry it. Now add half of the onion sliced and fry it till golden brown. Also add tomato and cashew nuts and fry till the tomato is soft. Allow it to cool. Now grind this in to paste and keep aside.

Take another container on heater add a tbsp of oil. Once hot add mustard seeds.Allow it to crackle. Add  half of the sliced onion and fry till golden brown. Add turmeric powder. Now add all the capsicum and cook i for 5 mins. Add paneer slices and cook it for 2 mins. Now add the onion paste mix well and also add red chilli powder, garam masala and salt and little water and mix well and cook it on low flame for 5 mins. Serve hot with chapati or naan.

 

BabyCorn Masala


Baby corn Masala is a side dish prepared using baby corn cooked  in a spicy gravy. It tastes good with roti’s or even with rice. It is simple and tasty dish.

Babycorn masala

 

 

 

 

 

 

 

 

Ingredients:

  1. 5 to 6 Baby-corn cut into small pieces about  a inch
  2. 1 carrot cut into small pieces
  3. 1 Capsicum finely cut into pieces
  4. 2  Tomatoes cut into pieces
  5. 2 Medium size onion sliced
  6. 2 to 3 garlic cloves
  7. 1 Inch ginger
  8. 1  Tbsp garam masala
  9. 1 Tbsp red chilli powder
  10. 1 Tbsp fresh cream
  11. 3 Tbsp oil
  12. A pinch of turmeric powder

Method:

Take baby-corn and carrot  pieces and boil them in the water and once they are boiled drain all the water.Now take pan on heater and add a tbsp of oil once hot add garlic and ginger and  fry it. Add onion and fry till golden brown. Add half of the tomato pieces and fry it. Allow them to cool. Now grind this onion along with red chilli powder in a mixer and keep this paste aside.

Take another vessel on heater add 2 tbsp of oil once hot add capsicum pieces and half tomato pieces fry it. Add turmeric powder and mix well. Add the boiled baby-corn and carrot pieces to it and cook for 2 mins. Now add the onion paste and half a cup of water and cook for 5 mins. Add salt and garam masala and cook for another 2 mins so that the gravy thickens. Add fresh cream to it. Serve hot with roti/naan.

Mixed Veg Curry


Mixed veg curry

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

  1. 3 Onions sliced
  2. 2 garlic cloves finely chopped
  3. 2 tomatoes finely chopped
  4. 1 Inch ginger finely chopped
  5. 50 gram paneer cut in to cubes
  6. 4 to 5 beans finely chopped
  7. 1 Carrot finely chopped
  8. 1 Medium size potato finely cut into pieces (peel the skin off)
  9. Few cauliflower florets
  10. 3 green chillies finely chopped
  11. A pinch of pepper powder
  12. Fresh coriander leaves 1 cup
  13. 1 Tbsp  jeera and coriander powder
  14. Oil 3 tbsp
  15. Salt as per taste
  16. 1/2 Tbsp mustard seeds and pinch of turmeric powder
  17. Fresh cream 1 tbsp
  18. 2 Tbsp corn flour

Method:

Take a pan on heater add a tbsp of oil once hot add garlic and fry it. Add onion and fry till golden brown also add green chillies and fry it. Allow this to cool. Now add fresh coriander leaves and grind in to paste. While grinding add 1/2 cup of  water. Keep this paste aside.

Now take a container on heater add a tbsp of oil once hot add mustard seeds allow it to crackle. Add turmeric powder. Add tomatoes and fry till soft. Now add the remaining vegetables. Add the onion paste to it. Add a cup of water and cook the vegetables.  Fry the paneer and add to it. Add salt, pepper powder, jeera and coriander powder. Cook it till all vegetables are cooked well. Mix corn flour in water and add to the curry to thicken it. Add fresh cream. Serve hot.

Avarekalu Usli


Avarekalu Usli is from Karnataka cuisine. It is spicy curry and can be consumed in the breakfast along with poha or even with the roti’s. It is simple and easy recipe. It can prepared as dry curry or with gravy also. Here is a avarekalu usli with gravy.

avarekalu usli

 

 

 

 

 

 

 

Ingredients:

  1. 1 Cup avarekalu (hyacinth beans)
  2. 2 tomatoes finely chopped
  3. 1 Medium size onion finely chopped
  4. 1 Green chilli finely chopped
  5. 1 tbsp red chilli powder
  6. Salt as per taste
  7. Oil 1 tbsp
  8. A small piece of jaggery
  9. A fresh coriander leaves
  10. A ginger 1 inch finely chopped
  11. 1/2 a cup grated coconut
  12. Mustard seeds a small tbsp
  13. A pinch of turmeric powder

Method:

Grind the tomatoes,grated coconut, ginger, coriander leaves, Green chilli in to paste. Now add the red chilli powder and grind again. Keep this paste aside. Take a container on heater. Add oil once hot add mustard seeds and allow it to crackle. Add onion and fry till golden brown. Also add turmeric powder. Now add the avarekalu and fry it for 2 mins. Add the tomato paste , salt and jaggery to it and allow it to cook for 5 mins. Half cup water can be added and cook till the gravy thickens. Garnish with coriander leaves. Serve hot.

 

 

Khoya Peas (Khoya matar)


Khoya  or khova matar is a spicy veg curry. Khova and peas are cooked in a spicy gravy and garnished with the cashew nuts. It is simple and quick recipe.

Khoya matar

 

 

 

 

 

 

 

Ingredients:

  1. Fresh peas 1 cup
  2. 1/2 cup khoya
  3. 2 medium size tomatoes
  4. 1 green chilli finely chopped
  5. 1 Tbsp red chilli powder
  6. 1 Tbsp garam masala
  7. 1/2 tbsp coriander powder
  8. Finely cut cashew nuts pieces 2 tbsp
  9. 1 tbsp coriander leaves finely chopped
  10. Salt as per taste
  11. 2 tbsp oil

Method:

Boil the tomatoes in water for 5 mins. Drain all the water and peel of the skin and cut in to small pieces.

Take a pan on heater add oil and once hot add khoya and keep on stirring till the khova colour changes. Add red chilli powder, garam masala, coriander powder, salt and cook for 2 mins. Now add the peas and tomatoes and chillies. Add little water (1/2 cup) and cook till the gravy is thick. Add cashew nuts and garnish with coriander leaves.

 

Pineapple Gojju


pineapple gojju

 

 

 

 

 

 

Preparation Time: 10 mins

Cooking time: 15 mins

Ingredients:

  1. 50 grams pineapple cut  into small pieces
  2. 4 Tbsp Chana Dal
  3. 4 Tbsp urad Dal
  4. 2 Tbsp Dhania (coriander seeds)
  5. 1 Tbsp jeera
  6. 2 to 4 red chilli
  7.  2 Tbsp Oil
  8. 2 tbsp red chilli powder
  9. 1/2 Cup grated coconut
  10. 1 Tbsp mustard seeds and pinch of turmeric powder and hing
  11. Salt as per taste
  12. 1/2 cup grated Jaggery

Method:

  • Take a pan on heater add chana dal, urad dal, Dhania, jeera and red chillies and fry it till the dals are golden brown. Allow it to cool and grind it with the grated coconut and keep aside
  • Take another  pan on heater add oil once hot add mustard seeds allow it to crackle. Add hing
  • Add pineapple pieces and fry it till they are cooked.
  • Now add the grinded powder , salt, red chilli powder and Jaggery.
  • Cook it till the gravy is thick even add a bit of water.
  • Serve with rice especially curd rice.

Badanekai Yennegai


 

 

Badanekai yennegai is a common vegetable recipe prepared by South Indians especially karnataka people. It is consumed with jowar roti’s as it makes a perfect combination. Its common to prepare yennegai with onion and garlic with lot of oil. But i have tried to present this yennegai with different touch. Ya without onion and garlic. Just try it !!!!!!!!!!!! it tastes good and different.

Badanekai yennegai

 

Preparation time: 10 mins

Cooking time: 15 mins

Ingredients:

  1. Small size  brinjal (Badanekai ) 4 to 5
  2. Coconut grated 1 Cup
  3. A small piece  of ginger
  4. 1 Tbsp jeers
  5. 2 Tbsp roasted peanut powder and a tbsp jaggery
  6. Fresh curry leaves and coriander leaves
  7. 3 to 4  green chilli’s
  8. Oil 2 Tbsp
  9. Mustard seeds and turmeric powder 1/2 a Tbsp
  10. Salt as per taste

Method:

  • Grind the coconut, ginger green chillies, jeera, coriander leaves and keep aside.
  • Now take a the brinjals and slit in so that we can fill the coconut stuffing.
  • Take a pan on heater add oil once hot add mustard seeds, allow it to crackle, add curry leaves, turmeric powder
  • Now place the stuffed brinjal and allow it to cook with closed lid
  • Once they are done add the remaining coconut paste and fry it with brinjals
  • Add bit water , salt, jaggery and cook for 5 mins till the gravy thickens
  • Add the roasted peanut powder mix well and cook for another 2 mins
  • Garnish it with coriander leaves
  • Serve hot with jowar roti’s or chapati

Capsicum Masala


The capsicum masala is usually prepared using green capsicum but this time I tried with all the three colour capsicum i.e red bell pepper, yellow pepper along with green. It was really good taste. With grated  coconut and roasted peanut powder made the capsicum masala more delicious and colourful.

Preparation time: 10 mins

Cooking time: 15 mins

Ingredients:

  1. 1 Green Capsicum cut in to small pieces
  2. 1 Red bell pepper cut into small pieces
  3. 1 Yellow pepper cut into small pieces
  4. 1 Cup roasted peanut powder
  5. 1 Cup grated coconut
  6. 1 Tbsp oil
  7. Salt as per taste
  8. 1 Tbsp mustard seeds.
  9. A pinch of hing
  10. 1 Tbsp turmeric powder
  11. 1/2 Cup tamarind water
  12. 1 Tbsp Masala powder
  13. 1 Tbsp red chilli powder
  14. A small piece of Jaggery
  15. Fresh coriander leaves to garnish

Method:

  • Take a container on heater add oil once hot add mustard seeds allow it to crackle. Add turmeric powder, hing and now add capsicums and fry it.
  • Once the capsicum is fried  add tamarind water and 1 cup water and cook it.
  • Grind the coconut and add to it.
  • Add salt, masala powder, red chilli powder, Jaggery and cook till the gravy thickens.
  • Now add roasted peanut powder and cook for 2 mins till it mixes well with the gravy.
  • Garnish it with coriander leaves.
  • Serve hot with chapati or rice

Paneer Tikka Masala


Paneer is my favourite so I keep trying different dishes out of it. This time I prepared  paneer tikka masala. It  is  simple and most tasty vegetable.The taste is because paneer is marinated in yogurt. It is one of the most common dish in India we find in every Restaurant Menu.It is a Punjabi dish.

Preparation Time: 10 mins

Cooking Time: 20 mins

Marinate Time: 1 hour

Ingredients:

For Marinate

  1. 100 Grams Cottage Cheese (paneer) cut into cubes
  2. 1 Medium size tomato cut into big pieces
  3. 1 Medium size capsicum cut into big pieces
  4. 2 Garlic cloves cut into pieces
  5. 1 Tbsp finely chopped ginger
  6. 1 Cup yogurt
  7. 1 Tbsp red chilli powder
  8. 2 Tbsp lemon juice
  9. Salt as per taste

For gravy

  1. 1 Medium size onion finely chopped
  2. 2 Garlic cloves finely chopped
  3. 1 Green chilli
  4. 1 Tbsp ginger finely chopped
  5. 1 Tbsp garam  masala
  6. 1 Tbsp red chilli powder
  7. 1 Small cup tomato puree (take 2 tomatoes and grind into paste)
  8. 1 Tbsp maida
  9. 1 Tbsp ghee
  10. 1 Tbsp turmeric powder
  11. 1 Tbsp jeera
  12. Salt if required as in marinate salt is added
  13. 2 Tbsp Fresh cream
  14. 2 Tbsp Oil

Method:

How to marinate

  • Take yogurt in a bowl add red chilli powder, salt lemon juice stir well. Add ginger, garlic tomato, capsicum and paneer in to it and mix well and keep aside with lid closed. Marinate it for 1 hour.

Gravy

  • Take a container on heater add oil once hot add jeera and turmeric powder. Add garlic and ginger and fry it.
  • Add onion and fry it till golden brown.Add green chilli.
  • Add Tomato puree and cook for 2 mins
  • Now take another container add ghee to it once it melts add maida( all purpose  flour) and fry it.
  • Add fried maida to the gravy container ( maida is added to get thickness)
  • Add little water, red chilli powder, garam masala and salt if needed and cook for 5 mins
  • Now take another pan and fry the marinated paneer and other vegetable till paneer turns golden brown.
  • Add the fried paneer and other vegetables to the gravy and cook for 2 mins
  • Add fresh cream and garnish it with coriander leaves
  • Serve hot with chapati, naan or rice.

 

 

 

 

Baingan Ka Bharta


Baingan Ka bharta is the dish prepared by Indians and Pakistani.  This  dish is sometimes eaten in Bangladesh. The eggplant (Baingan) is grilled over direct fire.It tastes good with jowar roti’s and chapati’s. Baingan bharta, also known as baingan ka bharta, is a char-grilled Punjabi vegetarian accompaniment known for its rich aroma and flavour. Baingan bharta although made throughout the year, is especially savoured during winters.
Baingan bharta was first prepared by the Punjabis. It has been a popular Punjabi dish for a long time.

Preparation Time: 10 mins

Cooking Time: 20 mins

Ingredients:

  1. 1 Medium size eggplant (Baingan, brinjal)
  2. 1 Medium size onion finely chopped
  3. 2 Green chillies finely chopped
  4. 2 Tbsp oil
  5. 1/2 tbsp mustard seeds
  6. Fresh coriander leaves finely chopped to garnish
  7. Salt as per taste
  8. 1 Small cup yoghurt
  9. A pinch of turmeric powder

Method:

  • Apply oil to the Baingan and keep it on the fire till it is roast and the skin starts to peel off and now take it off from  fire and peel off the skin.
  • Take a pan on heater add oil once hot add mustard seeds allow it to crackle.
  • Add chopped onion  and fry it till golden brown.
  • Add green chillies and turmeric powder and fry it.
  • Now add the Baingan to the onion and smash it with the spoon and fry it along with onion for sometime.
  • Add salt and mix well.
  • Allow it to cool and then add the yoghurt (curd) to it and mix well.
  • Garnish it with coria
  • Serve it with jowar Roti or chapati.

Aloo Palak


Aloo palak  is the vegetable prepared without onion and garlic. It tastes good. It can be even prepared during festivals as a  side dish.

 

 

 

 

 

Preparation Time: 15 mins

Cooking Time : 15 mins

Serves 2 people

Ingredients:

  1. 2 Medium size potatoes peeled and cut into small pieces
  2. 1 Medium size Spinach (palak) bunch cleaned and finely chopped.
  3. 3 Green chillies cut in to pieces
  4. 1 Tbsp turmeric powder
  5. 1 Tbsp mustard seeds
  6. A pinch of hing
  7. 1/2 Tbsp jeera
  8. Curry leaves
  9. 2 Tbsp oil
  10. Salt as per taste

Method:

  • Take a pan on heater add oil once the oil is hot add mustard seeds allow it to crackle.
  • Add jeera turmeric powder, curry leaves and hing to it.
  • Now add green chillies fry it. Add  palak and fry it.
  • Once palak is fried add potatoes and salt and cook it till the potatoes are cooked.
  • Serve hot with chapati.

Drakshi (Green Grapes) Gojju


The green grapes if they are very sour can be used to make gojju which will be very delicious and adds more taste with curd rice. It can replace the pickles. The method of preparation is also very simple. TRY  IT!!!!!!!!!!!!!!!!!

Preparation Time: 10 mins

Makes a bowl of gojju

Ingredients:

  1. 50 Grams green grapes
  2. 4 Tbsp Chana Dal
  3. 4 Tbsp urad Dal
  4. 2 Tbsp Dhania (coriander seeds)
  5. 1 Tbsp jeera
  6. 2 to 4 red chilli
  7.  2 Tbsp Oil
  8. 2 tbsp red chilli powder
  9. 1/2 Cup grated coconut
  10. 1 Tbsp mustard seeds and pinch of turmeric powder and hing
  11. Salt as per taste
  12. 1/2 cup grated Jaggery

Method:

  • Take a pan on heater add chana dal, urad dal, Dhania, jeera and red chillies and fry it till the dals are golden brown. Allow it to cool and grind it with the grated coconut and keep aside
  • Take another  pan on heater add oil once hot add mustard seeds allow it to crackle. Add hing
  • Add grapes and fry it till they are cooked.
  • Now add the grinded powder , salt, red chilli powder and Jaggery.
  • Cook it till the gravy is thick even add a bit of water.
  • Serve with rice especially curd rice.

Chana Masala


Preparation time: 10 mins

Cooking time: 20 mins

Serves 4 people

Ingredients:

  1. 1 Cup Chana (kabuli chana)
  2. 2 onions grinded into paste
  3. 2 tomatoes grinded in to paste
  4. 2 Green chillies finely chopped
  5. 1 Tbsp ginger
  6. 1 Tbsp red chilli powder
  7. 1 Tbsp garam masala
  8. Salt as per taste
  9. 2 Tbsp oil
  10. 1/2 a tbsp mustard seeds and a pinch of turmeric powder
  11. Fresh coriander leaves to garnish

Method:

  • Soak the chana overnight
  • Pressure cook the chana with 5 to 6 whistle
  • Take a pan on heater add oil and heat it
  • Add mustard seeds allow it to crackle and a pinch of turmeric powder
  • Add ginger, onion and stir the onions till they are golden brown
  • Add tomato paste and cook for few mins
  • Now add kabuli chana , salt, red chilli powder, garam masala and cook for 10 mins
  • If the gravy is thick add the water
  • Garnish with coriander leaves
  • Serve hot with puri or chapati

Gobi Masala


Preparation Time: 10 mins

Cooking Time : 20 mins

Servings: 4 people

Ingredients:

  1. 1 Cup Gobi florets
  2. 2 onions cut into big pieces
  3. 2 Medium size tomatoes made into paste
  4. 4 to 5 garlic cloves
  5. 1 Tbsp ginger
  6. 4 to 5 cashew nuts
  7. 2 Tbsp oil
  8. 2 Tbsp corn flour
  9. Salt as per taste
  10. 1 Tbsp red chilli powder
  11. 1 Tbsp garam masala
  12. Fresh coriander leaves 1 tbsp to garnish
  13. 1 Tbsp Mustard seeds and pinch of turmeric powder

Method:

  • Boil the Gobi in salt water for 5 mins and then drain all the water and keep aside
  • Take a pan on heater add a tbsp of oil and then fry the onion, garlic, ginger, cashew nuts
  • Allow it to cool and then grind into paste
  • Now place a another pan on heater add oil once hot add mustard seeds allow it crackle
  • Add the onion paste to it and stir it for 2 mins
  • Now add the tomato paste and Gobi to it
  • Add a cup of water , salt, red chilli powder, garam masala and allow it to cook for 10 mins till the gravy thickens
  • Even the corn flour can be added to thicken the gravy
  • Serve hot with the fresh coriander leaves on it

Capsicum Masala


 

Preparation time: 5 mins

Cooking time :20 mins

Serves 2 people

Ingredient:

  1. 1 Big Capsicum cut into pieces
  2. 1 Tomato finely chopped
  3. 2 Tbsp red chilli powder
  4. 1 Tbsp  garam masala
  5. 1 Tbsp roasted peanut powder
  6. Salt as per taste
  7. 2 Tbsp oil
  8. 1/2 Tbsp mustard seeds and pinch of turmeric powder
  9. Pinch of hing

Method:

  • Take a container on heater add oil
  • Once oil is hot add add mustard seeds allow it to crackle
  • Add hing, turmeric powder
  • Add tomato and fry it
  • Now add capsicum and cook till they are done
  • Add little water , salt , red chilli powder, garam masala
  • Cook for 5 mins so that the masala mixes well
  • Add roasted peanut powder to it and cook it for 2 mins
  • Serve hot with chapati or naan

Bhindi Masala


Preparation time: 15 mins

Cooking time 20 mins

Serves 3 people

Ingredients:

  1. 8 to 10 Bhindi (ladies finger) chopped  into big pieces  and centre cut for stuffing
  2. 1 Small  cup coconut grated
  3. 1 Onion grinded into paste
  4. 1 Tomato grinded into paste
  5. 2 Tbsp red chilli powder
  6. 2 Tbsp garam masala
  7. 4 Tbsp oil
  8. 1/2 Tbsp mustard seeds and a pinch of turmeric powder
  9. A small piece Jaggery (optional)
  10. Salt as per taste
  11. 2 Tbsp roasted peanut powder

Method:

For stuffing

  • Take coconut in a bowl add 1 tbsp red chilli powder, 1 tbsp garam masala and salt mix well

How to proceed

  • Now take the Bhindi  which is centre cut for stuffing and fill the coconut stuffing in the Bhindi
  • Take a pan on heater add 2 tbsp of oil, once hot put  bhindi’s and fry it till it is not sticky and keep aside
  • Take a container on heater add 2 tbsp of oil and once hot add mustard  allow it to crackle
  • Now add onion paste fry it well. Add tomato paste allow it to cook for  2 to 3 mins
  • Add the fried Bhindi to it .
  • Allow it to cook well till the gravy thickens
  • If necessary add some more chilli powder ,garam masala and salt
  • Add roasted peanut powder
  • Serve hot with chapati

Mushroom curry


Mushroom Curry

Preparation time: 10 mins

Cooking time: 20 mins

Servings : 2 people

Ingredients:

  1. 6 to 8 Mushrooms cut in to big pieces
  2. 2 Tomatoes cut in to big pieces
  3. 1 Onion finely chopped
  4. 2 Garlic Cloves
  5. 1 Tbsp  ginger
  6. 4  Tbsp Oil
  7. Salt as per taste
  8. 1/2 Tbsp mustard seeds and a pinch of turmeric powder
  9. 1 Tbsp corn flour
  10. 1 Tbsp red chilli powder
  11. 1/2 Tbsp  garam masala
  12. 1 Tbsp coriander leaves

Method:

  • Take a pan on a heater add oil and once hot add garlic ginger and tomato and fry it
  • Once the tomatoes are done add red chilli powder to it and bit of water and cook it for 2 mins
  • Take it off from heater , allow it to cool and then make the paste of it with the blender and keep the paste aside.
  • Now take a pan on heater add 2 tbsp of oil , once hot add mustard seeds, allow it to crackle, then add onion and fry it
  • Once the onion are golden brown add mushroom and pinch of turmeric powder and fry it
  • Now add tomato paste and also bit of water allow it to cook for 5 mins
  • Add salt and garam masala and cook well
  • Mix the corn flour with a 2 tbsp of water and add to the curry so that the curry is thick
  • Garnish with fresh coriander leaves
  • Serve hot with chapati or naan

Aloo Methi Curry


Aloo Methi

Preparation Time: 5 mins

Cooking Time: 15 mins

Servings : 2 people

Ingredients:

  1. 2 Potatoes finely cut
  2. 1 Cup Methi leaves finely chopped
  3. 1 Tbsp cumin seeds
  4. 2 Green chillies finely chopped
  5. 2 Tbsp oil
  6. 1/2 Tbsp mustard seeds and turmeric powder

Method:

  • Take a pan on heater add oil,once hot add mustard seeds allow it to crackle.
  • Add cumin seeds and turmeric powder fry it
  • Add green chillies and methi leaves fry it for 2 mins
  • Add potatoes mix it well
  • Add salt and allow it to cook with the closed lid
  • Serve hot with chapati

Paneer Mutter


Preparation Time: 10 mins

Cooking Time: 20 mins

Servings: 2 people

 

Ingredients:

  1. 100 grams paneer ( cottage cheese)
  2. 1 cup fresh peas
  3. 1 onion cut into pieces
  4. 1 tomato (paste)
  5. 2 garlic cloves
  6. 4 to 5 cashew nuts
  7. 1 tbsp ginger
  8. 2 Tbsp red chilli powder
  9. 1 tbsp garam masala
  10. 1  tbsp fresh cream
  11. Salt as per taste
  12. 1/ tbsp mustard seeds and a pinch of turmeric  powder
  13. Oil 2 tbsp
  14. 1 Tbsp coriander leaves

Method:

  • Take a pan on a heater add oil and once it is hot add garlic fry it, add onion and fry it till golden brown. Then  add cashew nuts and ginger and fry it till nuts are brown
  • Allow it to cool and then blend it in a blender with water  and make a paste
  • Now take the pan on a heater add oil once hot add mustard seeds allow it to crackle then add turmeric powder
  • Now add the onion paste fry it for 2 mins then add paneer and peas to it
  • Cook it for 5 mins with little water added
  • Now add tomato paste and red chilli powder, garam masala, salt and cook it for 10 mins till the gravy thickens
  • Add fresh cream to it and fresh coriander leaves
  • Serve hot with chapati or naan

Rajma Curry


Preparation time: 10 mins

Cooking time : 30 mins

Servings =3  people

Ingredients:

  1. 50 Grams of rajma (red kidney beans)
  2. 1 onion cut in to slices
  3. 4 to 5 cashew nuts
  4. 3 Garlic cloves cut in to piece
  5. 1 Tbsp ginger finely chopped
  6. 2 Tomatoesgrinded into paste
  7. Salt as per taste
  8. 1 Tbsp cumin seeds
  9. 2 Tbsp red chilli powder
  10. 4 Tbsp Oil
  11. 1 Tbsp fresh cream
  12. 1/2 Tbsp mustard seeds and pinch of turmeric powder
  13. 1 Tbsp garam masala

Method:

  • Soak the rajma in water overnight and then cook it in a pressure cooker and once it is done drain the excess water and keep aside
  • Take a pan on a heater  add 2 tbsp of oil once hot add garlic fry it
  • Now add onion and fry it till golden brown
  • Add cashew nuts , ginger and cumin seeds and fry it and allow this to cool
  • Once it is cool grind it in to paste
  • Now take a vessel on a heater add 2 Tbsp of oil and once hot add mustard seeds allow it to crackle
  • Now add the grinded paste and fry it for 2 mins
  • Add the tomato paste and cook it for 4 mins
  • Add rajma to it and salt, red chilli powder, garam masala  and b bit of water
  • Also add cream and cook for 10 to 15 mins
  • Serve hot with rice or chapati

Paneer Dry Curry


Cooking  time: 20 mins

Servings: 3

Ingredients:

  1. 150 grams Paneer (cottage cheese) cut into cubes
  2. 1  Onion chopped finely
  3. 2  Garlic cloves finely chopped
  4. 1 Tbsp ginger finely chopped
  5. 2  Green chillies finely chopped
  6. 1 Tbsp red chilli powder
  7. 1 Tbsp garam masala
  8. 1 cut cleaned spinach leaves( palak) finely chopped
  9. 2 Tbsp of Oil
  10. 1/2 Tbsp mustard seeds and a pinch of turmeric powder
  11. Salt as per taste
  12. 1 small capsicum finely chopped
  13. 1 Tomato finely chopped

Method

  • Take a pan on the heat
  • Add oil and once it is hot add mustard seeds allow it to crackle then add garlic, ginger  and fry it
  • Add onion and  fry till they are golden brown
  • Add capsicum and and tomato and fry it half cooked
  • Now add spinach and fry it till it settles well
  • Add paneer cubes and fry for 5 mins
  • Add salt, red chilli powder, garam masala to it and mi well
  • Allow it to cook for 5 mins
  • Serve hot with chapati or naan

Dal Makhani


Cooking time: 1 hr 

Servings: 4 

Ingredients

  1. 100 grams urad dal ( black lentils)
  2.  30 grams of rajma (red kidney beans)
  3. 30 grams chana dal
  4. 2 to 3 garlic finely chopped
  5. 1 Tbsp of ginger chopped
  6. 2 Green chillies finely chopped
  7. Salt as per taste
  For Tadka
  1.  1 Tbsp ghee( clarified butter)
  2. 1 Tbsp cumin seeds
  3. A pinch of hing (asafoetida powder)
  4. 1/2 a Tbsp fenugreek seeds
  5. 80 grams tomato paste

Final touch up

  1. 1 Tbsp of butter
  2. 2 Tbsp of fresh cream
  3. 1 Tbsp red chilli powder
  4. 1 Tbsp garam masala

Method

  • Soak the urad dal, chana dal, and kidney beans for 5 to 6 hours in water especially overnight is preferred
  • Cook the lentils with ginger green chilli, garlic in a pressure cooker
  • Drain the excess water and mash all the lentils
  • For Tadka take a vessel add butter and heat  it
  • Add cumin seeds and fenugreek seeds and once they crackle garlic and fry it
  • Now add hing and tomato puree and cook for 3 to 4 mins
  • Add cooked dal and also red chilli powder and garam masala
  • Bring the dal to boil repeatedly
  • Add butter and fresh cream to it
  • Cook for 15 to 20 mins

Mushroom dry curry


Ingredients

  1. 6  Mushrooms cut into long pieces
  2. 2 Tomotoes finely chopped
  3. 1 Small capsicum finely chopped
  4. 1 Onion finely chopped
  5. 2 Garlic cloves finely chopped
  6. 2 Green chillies  finely chopped
  7. 1 Tbsp red chilli powder
  8. 1 Tbsp garam masala
  9. 2 Tbsp oil
  10. 1 Tbsp mustard seeds and turmeric powder
  11. 1 Tbsp fresh coriander leaves chopped

Method

  • Take a pan with oil on heater
  • Once hot add mustard seeds , it flutters add garlic fry it
  • Add onion and fry it till golden brown
  • Add capsicum and fry it till they are half cooked
  • Add mushroom and fry it  till they are done
  • Now add salt chiili powder and garam masala
  • Cook for 5 mins and add fresh coriander leaves over it
  • Serve hot  with naan or chapati

Palak Paneer


Ingredients

  1. Spinach (palak) 1 bunch
  2. 1 Medium size onion finely chopped
  3. 2 to 3 Garlic  cloves finely chopped
  4. 1 Tbsp of ginger chopped
  5. 200 grams of cottage cheese (paneer) cut into small cubes
  6. 2 Tbsp garam masala
  7. 2 green chillies finely chopped
  8. 2 Tbsp Fresh cream
  9. 1 Tbsp Mustard seds and picnh of turmeric
  10. 2 Tbsp Oil
  11. Salt as per taste

Method

  • Wash the spinach in the running water and then boil it in a water and then drain all the water
  • Once it is cool grind it into paste and keep aside
  • Now take a container on heater add oil
  • Once oil is hott add mustard seeds and allow it to flutter
  • Add garlic and fry it
  • Add onion and fry it till golden brown
  • Add turmeric powder and now add panner and cook it for 2 to 3 mins
  • Add the palak paste in to it
  • Allow it to cook for 5 mins and add some water if it is thick
  • Add salt and garam masala and cook it for 5 to 6 mins
  • Add the fresh cream to it
  • Serve hot with chapati or naan

Soya Chunk Curry


Ingredients

  1. Soya chunks 1 cup
  2. 2 medium size onion sliced
  3. 4 to 5 cashewnuts
  4. 1 tbsp cumin seeds
  5. 1 tbsp coriander seeds
  6. Chinnamon( dalchini)  small piece
  7.  2 to 3 Garlic cloves sliced
  8. 2 Tomatoes cut and grinded in a blender
  9. 2 tbsp Red chilli powder
  10. 1 tbsp Garam masala
  11. 2 tbsp Cream
  12. 2 Bay leaf
  13. Oil 4 tbsp
  14. Salt as per taste
  15. 1 tbsp Chopped coriander leaves

Method

  • Boil the soya chunk in a water for 5 mins and drain all the water  and keep aside
  • Take a pan add 2 tbsp of oil, add garlic fry it then add onion fry it till they are golden brown
  • Add the cashewnuts, bay leaf, cumin seeds, dalchini, coriander seeds and fry it for 2 mins
  • Cool it and then grind it in a blender with water
  • Now take a container on heater add 2 tbsp of oil add mustard seeds once they flutters  add  the grinded  paste and cook it for 2 mins
  • Now add the tomato paste to it and cook it for 2 mins so that it mixes well
  • Add a cup of water and cook it till the gravy thickens
  • Add  soya chunks
  • Now add salt, red chilli powder, garam masala
  • Cook it for 5 mins so that all the spices get in to soya
  • Add cream to it
  • Garnish with coriander leaf
  • Serve hot along with naan or chapati

Shahi paneer


Ingredients
1.  50 gms cottage cheese (cut in cubes)
2.  3 tbsp clarified butter
3.  1 inch piece of ginger (finely chopped)
4.  1 green chili (slit lengthwise)
5.  1 onion (grated)
6.  4 tomatoes (chopped)
7.   2 brown cardamoms (crushed)
8.   1 bay leaf
9.    1/2 cup beaten curd
10. 2 tblsp cashew nut paste
11.   1tsp salt
12.  1 1/2 tsp cumin powder
13.  1/2 tsp red chili powder
14.  3/4 tsp garam masala
15.  2 tbsp tomato sauce
16.  1/4 – 1/2 cup milk
17.  1 tsp coriander leaves (finely chopped)
Method
  • Soak cashew nuts which ever you are taking for atleast 2 hrs and then grind them to a smooth paste.
  • Heat 2 tbsp of ghee in a kadai, add onion, ginger, green chili and brown cardamoms. Cook till onion turns translucent. Add tomatoes, cover it and cook for 7-8 minute.
  • Add curd and cashew nut paste. Cook for 3-4 minute and remove from fire.
  • Cool down the above ingredients and put them in a grinder along with 1/2 cup of water. Strain the puree.
  • Take a frying pan, add 1 tbsp of ghee and add the above pureed paste and cook for 10 minutes on low flame till oil separates.
  • Add salt, red chili powder, cumin powder, garam masala and tomato sauce. Add enough water so that there can be thick gravy.
  • Keep on low flame and cook for 5-7 minute. Remove from fire.
  • At the time of serving heat the gravy and add paneer pieces.
  • Add milk and mix well and cook for 2-3 minutes. Note: To make the dish more creamier you can replace milk with 1/4 cup cream.
  • Serve hot garnished with coriander leaves.
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