recipes from my kitchen to yours..

Dal makhni May 19, 2009

Filed under: Curries — awalkwithpriya @ 2:00 pm
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This is a simple dish and is full of proteins. I make it often to go with chapatis and bhagra rice.Here is the recipe.

Ingredients:

1. Black eyed beans/ Bobbarllu – 1 cup soaked and boiled thoroughly.

2. Onions – 1 finely chopped

3. Tomatoes – 2  pureed.

4. Paneer – grated 1 tbs

5.  Ginger garlic paste – 1 tbs

6. Coriander – to garnish

7.  Salt  – to taste

8.  Curd – 1 tbs

9.  Turmeric – 1 pinch

10.  Oil – 1 tbs

11.  Red chilli –  According to taste.

Method:

1. In a pan add 1 tbs oil, onions and let then fry for 2 minutes. Now add the ginger garlic paste and fry until the onions turn transparent.

2. Now add the tomato puree, turmeric and the boiled beans. Cover with a lid and cook for about 3 minutes.

3.   Now add grated paneer, coriander, salt, red chilli powder and Finally curd and switch of the stove.

4. Granish with coriander and serve with hot rotis.

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Dondakaya kurra.. December 23, 2008

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Donakaya or Ivy gaurd can alomstbe cooked like brinjal in so manydifferent ways. Just the cutting part will take us  a bit if its a fry. I make lot of varities with donakaya donkaya pachadi, donakaya fry, donakaya ulli karram to name a few.

Ingredients:

1. Donakaya/tindora – 15-20

2. Onions – 2

3. Green chillies – 3

4. Ginger garlic paste – 1tbs

5. Jeera – 1tbs

6. Groundnuts/peanuts /palli – 3 tbs

7 .  Chilli podwer – required

Seasoning:

1. Mustard seeds – 1tbs

2. Curry leaves – 5

3. Cinnamon- small piece (optional)

4. Urad dal/ sanaga pappu – 1tbs

5. Turmeric – a pinch

Method:

1. Slit the dondakaya and keep them aside.

2. Finley chop the onions, green chillies.

3. In a pan put 1 tbs oil and fry onions, green chillies,jeera and peanuts until they just turn soft and then grind them into a paste. Add 1 tbs salt after grinding .

4. Now stuff the paste into the dondakaya.

5. In the same pan again add 1/2 tbs oil and add mustard seeds,curry leaves, cinnamon stick,urad dal/ sanaga pappu, Turmeric and ginger garlic paste and let them splutter.

6. Now add the stuffed dondakaya into the pan and cover with lid and cook on medium low fame for about 20 minutes. (Turn occasionally).

7. If you have the paste still remaining after the filling then add that extra paste too.

8. Serve with hot rice.


 

Cabbage Carrot curry

Filed under: Curries — awalkwithpriya @ 9:01 am
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This is the regular cabbage carrot peas curry but with a little different variation.

Ingredients:

1. Cabbage – grated-  2 cups

2. Carrot – grated – 1 cup

3. Peas – 1 cup

4.  ginger garlic paste – 1 tbs- optional.

5. Basil powder – 1/3 tbs.

6. Turmeric – a pinch.

Seasoning:

1. Mustard seeds – 1tbs.

2. Curry leaves – 5

Method:

1. In a large pan add 1 tbs oil and add mustard seeds, curry leaves, turmeric, ginger garlic paste and let them splutter for few seconds.

2. Now add all the grated vegetables and mix well.

3. Cover with a lid and cook for about 15 minutes. (Stirring often).

4. Now add salt and cok for about 5 minutes.

5. Is now ready to serve with hot rice or rotis.

 

Pallakurra Kurra! December 15, 2008

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Pallakurra Kurra.. My mother always used to make different dishes with pallak and made us to eat them with a dallop of ghee..(as it a vegetable rich in iron and calcium). And it aswell tastes great. So here it is one of my mothers recipe of pallak.

Ingredients:

1. Pallak – 1 packet or 1 bunch ( I prefer bunch to the packet as it is easy to cut and as well it is more fresh)

2. Onions – 1

3. Tomatoes – 1 (optional)

4. Green chillies

For seasoning:

1. Mustard seeds – 1 tbs

2. Jeera – 1 tbs

3. Hing – a pinch

4. Minnapappu/ Moong dal –  1 tbs

5. Sanaga Pappu / Chana dal – 1tbs

6. Red chillies – 1

7. Turmeric – a pinch

Method:

1. Wash and chop pallak, onions,tomatoes and green chillies.

2. In a pan put 1 tbs oil, mustard seeds, jeera, Hing, Minnapappu/ Moong dal, Sanaga Pappu / Chana dal, Red chillies,Turmeric . (Let them splutter)

3. Now add the chopped onions and tomatoes and fry for about 2 mins and then add green chillies and pallak.

4. Let it fry for about 10 minutes.

5. Finally add 1/2 tbs  salt and serve with Roti/ rice.

 

Malai kofta December 2, 2008

Filed under: Curries — awalkwithpriya @ 5:59 pm
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Malai kofta is a rich, delicious gravy curry with veggie balls in it.  It is definitely on top of the chart attracting every one. When you have naan’s to go with it then for sure the meal will be sumptuous.

Ingredients:

1. Potatoes – 3

2. carrots – 2

3. beans – 15

4. onions – 2

5. tomatoes – 2

6. Turmeric – 1/2 tbs

7. paneer grated – 1/2 cup

8. Cumin powder – 1 tbs

9. Coriander powder – 1 tbs

10 . Ginger garlic paste – 1 tbs

11. cashew nuts – 3 tbs

12. Malai/ Butter/ghee/ cream – 1 tbs

13. Milk – 1/2 cup

15. green chillies – 4

16. Red chilli powder – 1/2 tbs

17. raisins – 2 tbs

18. corn flower/maida – 2 tbs

Method:

1. Boil potatoes, carrots, beans. ( u can also add mutter/ peas)

2. In a large sauce pan add malai/butter/ghee/cream, ginger garlic paste, turmeric, onions, cashew nuts tomatoes and fry for about 10 minutes are grind them all and set aside.

3. Now take all the boiled vegetables, grated paneer, raisins, green chilies, 1/2 tbs salt mix them well and  roll them into round  balls.

4. Now in a deep pan pour 2 cups oil and fry the veggie balls. (Roll them in corn flour/maida and them put in oil) and set them aside.

5. Now again take the large pan in which you fried the onions and pour the blended mix and add chilli powder , 1/4 tbs salt and let it simmer for about 10 minutes.

6. Now add milk to this boiling sauce and also carefully add the veggie balls.( I said careful because the are delicate)

7.  Granish with some grated paneer ,corinader and serve with hot naans, rotis or Biryani.


 

Paneer Butter Masala

Filed under: Curries — awalkwithpriya @ 5:56 pm
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I know this is the most common recipe with paneer and  the easiest one too. So let me not rant you about this paneer mutter, rather quickly let me tell you my  version of the recipe.

Ingredients :

1. Paneer – 10  pieces – Cubed

2. Mutter – 1 cup

3. onions – 1

4. Tomatoes- 2

5. Turmeric – a pinch

6. Ginger garlic paste – 1 tbs

7. garam masala powder – a pinch

8. Butter/ghee – 1 tbs

9. Milk – 2 tbs

10.coriander – to granish.

11. red chilli powder -1 tbs

Method:

1. In a pan add Butter/ Ghee, ginger garlic paste and turmeric.

2. Now add onions and fry until golden brown.

3. Now add cubed paneer and fry.

5. Once onion and paneer turn golden brown add tomatoes,mutter,salt, and red chili powder.

6. Cook for about 10 minutes and add milk and then switch off the stove.

7. Garnish with coriander and serve with hot rice/ rotis.

 

Cabbage patoli! November 26, 2008

Filed under: Curries — awalkwithpriya @ 5:04 pm
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Patoli is a delicious and nutritious recipe from Andhrapradesh and Tamil nadu (Paruppu Usili).  Its rich in Protien as it has many lentils in it. It goes well with any vegtable and the taste is just delicious.

Ingredients:

1. Cabbage – 1

2. Curry leaves – 4

3. Turmeric- 1/2 tsp

4. Jeera/ Cumin powder – 1 tsp

5. Coriander – to garnish

For making the patoli you need:

1. Sanaga pappu/ Chana dal – 1/2 cup

2. Kandi pappu / Toor dal – 1/2 cup

3. Dhaniya – 2 tsp

4. Red chillies – 10 -12

Method for patoli : Soak Sanaga pappu/ Chana dal, Kandi pappu / Toor dal, Dhaniya, Red chillies in water for about 15 minutes and then grind them to a fine paste  ( Add little  water while grinding ).Now put the paste in a bowl or idli stand steam in a pressure cooker. (Like idlis) for about 10-15 minutes.

Method:

1.  In a large pan add 1 tsp oil , cumin seeds, curry leaves and turmeric.

2. Now add the cabbage, cover with a lid and leave it for about 10 minutes.

3. When cabbage is almost 80% done add salt, and the patoli to it.(don’t cover with lid this time)

4. Cook for about 15 minutes ( Stir often now, the patoli might burn at the bottom)

5. Garnish with coriander and serve with ric or rotis.