Coconut And Pointed Gourd Curry

COCONUT AND POINTED GOURD CURRY

Hi, dear buddies.Welcome again to my cooking space. Today I’m going to prepare a simple dish with a unique combination of coconut with pointed gourd curry which is good in taste and exciting to prepare. It really is great for a lighter lunch or dinner idea. So let’s start with it—

Ingredients:-

1. Pointed Gourd – 250 gms.
2. Grated Coconut – 200 gms.
3. Onions – 2.
4. Ginger-Garlic Paste – 1 tsp.
5. Turmeric Powder – 1 tsp.
6. Red Chilly Powder – 1 tsp.
7. Coriander-Cumin Powder – 2 tsp.
8. Tomato Puree – 2 tbsp.
9. Vegetable Masala – 1 tsp.
10. Garam Masala – 1 tsp.
11. Salt – According to taste.

For tempering – Vegetable oil – 2 tbsp.

1. Cumin – 1 tsp.

For Garnishing – Chopped fresh coriander – a handful.

STEPS

Step 1 

Wash, scrape and make two slits on both sides of the pointed gourd. Shallow fry it nicely to remove their rawness.

Step 2 

Heat a pan and add cumin and vegetable oil to it. Now add finely chopped onions and saute for two minutes. Then add ginger-garlic paste and fry again. Next add salt, turmeric powder, red chilly powder, vegetable masala, coriander-cumin powder, garam masala and fry for two to three minutes. Add the tomato puree and fry again for two minutes.

Step 3

Now add grated coconut. Next, add the pointed gourds and cover the dish. Simmer for a while. Cook till done.

Our Coconut-Pointed Gourd Curry is ready. Garnish it with freshly chopped coriander.

Do try this recipe at home. Share your comments and feedback. Have a great week friends. Till then, healthy cooking, happy living!!!

 

 

 

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Buttermilk Rice With Ginger

BUTTERMILK RICE WITH GINGER

Hello friends. Today’s recipe is a really healthy dish which is quite famous in southern India and is an important recipe made on many special occasions and celebrations. It has a unique taste and cools the stomach. You can have it when you are into a healthy eating spree or a health-week idea. So let’s start—

Ingredients:-

1. Raw Rice(only of good quality) – 100 gms.
2. Buttermilk – 4 cups.
3. Salt – According to taste.
4. Curd – 1 cup.
5. Ginger(grated) – A pinch.
6. Freshly chopped coriander -For garnishing.

STEPS

Step 1

Wash the rice and take a pressure cooker. Add the rice along with the given amount of buttermilk to the cooker and then add salt. Now close the lid and pressure cook the rice till done.

Step 2

Now let the pressure of the cooker drop and then open the lid of the cooker and take the rice out in a bowl. Mix in some curd also. Now garnish it with chopped ginger and fresh coriander.

Note point -1. You can also add a tempering of black mustard, curry leaves to the dish. But it is purely optional.

Our Buttermilk Rice is ready. It can be best eaten at breakfast or lunch.

Do try this recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living! And Merry Christmas!!!

 

 

Crispy Potato Fritters And Tangy Tomato Chutney

Ingredients:-For the crispy potato fritters.

1. Potato(medium-sized) – 2.
2. Gram Flour – 250 gms.
3. Turmeric Powder -1/2 tsp.
4. Red Chilly Powder – 1 tsp.
5. Asafoetida – A pinch.
6. Garam Masala – 1 tsp.
7. Salt – According to taste.
8. Water – According to need.
9. Poppy seeds – For coating purpose.

STEPS

Step 1 

Wash, scrape and cut the potatoes into thin round slices.

Step 2

Take a bowl and add the given amounts of gram flour, turmeric powder, red chilly powder, asafoetida and garam masala and using some water make a batter of dropping consistency, neither too thick nor too thin.

Step 3

Heat oil in a pan. Dip the potato slices one by one in the gram flour batter and spluttering some poppy seeds over them drop them one by one in the hot oil and fry till reddish-browned on both sides simmering the flame from time to time as needed. Take care that fritters do not get burnt or dark browned. Take out from the pan and drain excess oil using tissue paper. Sprinkle some chaat masala on the fritters.

Our hot, crispy potato fritters are ready. They can be had as afternoon or evening snacks combined with tomato or green chutney and some brewing hot tea.

Tangy Tomato Chutney.

Ingredients:-For the tangy tomato chutney.

1. Semi-Ripe Tomatoes – 4.
2. Garlic pods – 1.
3. Green Chilly -1.
4. Fresh Coriander or Mint Leaves – 2 figs.
5. Salt – According to taste.

For tempering:-

1. Black Mustard – 1 tsp.
2. Curry Leaves – 2.

STEPS

Step 1 

Wash and make a hole in the middle of the tomatoes with a fork. Roast them on a gas flame and when done remove the burnt skin out of them and wash again.

Step 2

Combine the tomatoes, garlic pods, green chilly, coriander, and salt and grind in a blender till a fine paste. Take out in a bowl.

Step 3 

In a pan add black mustard, vegetable oil, and curry leaves and when they crackle add it to the tomato chutney. Mix well.

Note point:-1. You can use coriander or mint leaves alternately for the chutney.

2.If you want a sweeter and tangier taste you can add some sugar and dry mango powder also.

3. You can use raw or very ripe tomatoes also. But I prefer the semi-ripe ones as they give a better tangier taste which is quite likable.

Our Tangy Tomato Chutney is ready. It can be best combined with potato fritters, mixed vegetable fritters, cutlets, fish fritters and the like.

Do try this recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!

 

 

 

 

Bathua,Brinjal And Badi Curry

BATHUA, BRINJAL AND BADI CURRY

This recipe is a good change from your regular eating schedule of non-veg or other stuff which bores you down and is just great in taste with a slight tangy twist. A unique authentic dish it is an easy and sumptuous one made at my place and is a regular one on the tables in winter when its found in abundance. Bathua or Chenopodium Album is a green leafy vegetable which is found and made very frequently in India in most of the households.

Ingredients:-

1. Bathua or Chenopodium Album – 500 gms.
2. Brinjal – 2.
3. Split Black Gram dry Badis – 5.
4. Onions(finely chopped) – 1.(Optional)
5. turmeric powder – 1 tsp.
6. Red Chilly Powder – 1 tsp.
7. Asafoetida – A pinch.
8. Coriander – Cumin Powder – 1 tsp each.
9. Garam Masala – 1 tsp.
10. Rice Starch or Corn Flour – 1 cup.
11. Salt – According to taste.
12. Vegetable Oil – 2 tsp.

For Tempering:- Five  Spice – 1 tsp.

1. Ajwain -1 tsp.
2. Asafoetida – A pinch.

STEPS

Step 1 

Wash and cut the bathua greens. Fry the badis for five minutes in 1 tsp of oil. Wash and cut the brinjals into medium-size pieces.

Step 2

Heat a kadhai and add 2 tsp of vegetable oil in it. Add 1 tsp of five spice, a pinch of asafoetida in it. When they turn brown, add some finely chopped onions. Saute for two minutes. Then add salt, turmeric powder, red chilly powder, garam masala, dry mango powder and fry it for two more minutes. Now add the bathua, brinjals, and dry badis and saute again for three minutes and fry all up. When the rawness of the veggies is gone, add 3 cups of water and transfer the bathua mixture from the kadhai to a pressure cooker and cook till done.

Step 3 

When the bathua greens are done add one cup of starch to the kadhai and cook again for two minutes. You can alternately add corn flour mixed with water and cook the curry for three minutes.

Step 4 

We will temper our curry again by taking some vegetable oil, carom seeds(ajwain), in a pan and when browned add them to our curry.

And hey, our Bathua, Brinjal And Badi Curry is ready. It can be best served with steamed rice, Indian mashed potatoes and fried veggies of your choice.

Note points:-1. While we temper our veggies or curry the tempering should not turn black and must be heated till only browned.

2. The use of onions is optional. This recipe can be made even without the onions.

Do try this recipe at home. It is an authentic recipe and a very popular one in my house which is made repeatedly in the month of winters at my place because of its abundance in this season. It has got a unique taste and is even very good for your stomach. I will later post the recipe of making Indian mashed potatoes and split black gram badis. So keep reading. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!

 

Split Bengal Gram Pooris With Potato Curry

SPLIT BENGAL GRAM PURIS WITH POTATO CURRY

Hello and welcome friends. Today I am going to share with you a breakfast recipe of Bihar which is tasty, spicy and totally wholesome. It’s a small-time treat and I am sure you all will like it. So let’s start—

Ingredients:-

1. Split Bengal Gram -250 gms.
2. Whole wheat flour – 400 gms.
3. Asafoetida or Hing – A Pinch.
4. Red Chilly Powder – 1 tsp.
5. Salt – According to taste.
6. Cumin Powder – 2 tsp.
7. Garam Masala – 2 tsp.
8. Vegetable Oil – For deep frying.

STEPS

Step 1

To make the dough take a bowl and add the given amount of wheat flour in it. Add 2 tsp of vegetable oil and then using water knead a pliable dough.

Step 2 

Wash the Bengal gram and pressure cook it till it gets half-done. Take it out in a strainer and let it cool. Now coarsely grind the gram and keep aside.

Step 3 

Heat a wok and add 2 tsp of oil. Add 1 tsp of cumin to it. When it crackles add the given amounts of asafoetida, salt, red chilly powder, cumin powder, garam masala and immediately add the Bengal gram. Saute and keep aside. Our filling is ready.

Step 4

Now take one medium-sized portion of the dough and fill it with 2 tsp of the Bengal gram filling. Using the rolling pin make small puris and keep aside.

Step 5

Heat sufficient vegetable oil in a kadhai. When it becomes hot drop the puris one by one and fry them till golden brown on both sides. Drain them and put on a tissue paper.

Our Bengal Gram Pooris are ready. They can be best served with tamarind chutney or potato curry and curd.

Potato Curry

Ingredients:-

1. Potato – 4.
2. Onions – 1.
3. Asafoetida or Hing – A pinch.
4. Turmeric Powder – 1 tsp.
5. Red Chilly Powder – 1 tsp.
6. Cumin Powder – 2 tsp.
7. Subzi Masala – 2 tsp.
8. Garam masala – 1 tsp.
9. Salt – According to taste.
10. Tomato Puree – 2 tbsp.
11. Dry Fenugreek leaves or Kasuri Methi – 1 tsp.
12. Coconut Milk – 1/2 cup.

STEPS

Step 1

Wash and cut potatoes in medium-sized pieces. Chop the onions finely.

Step 2 

Take a kadhai and add oil to it. Then add cumin, dry fenugreek leaves, and asafoetida and let it crackle. Now add the finely chopped onions. Fry them for two minutes. Now add turmeric powder, red chilly powder, cumin powder, subzi masala, salt and saute it for two minutes. Now add the given amounts of tomato puree and saute again for one minute. Add the potato cubes and fry again. Now add water and let the curry simmer on a medium flame.

Step 3

When the curry starts boiling, add coconut milk and garam masala and mix all well and let it cook for five minutes. Garnish with fresh cream and chopped cilantro.

And hey, our Potato Curry is done and ready to be teamed up with kachoris, hot chapatis, naan or paranthas. Simply to be enjoyed!

Friends do try this recipe at home. Share your comments and feedback. Have a good fun filled week everyone. Till then healthy cooking, happy living!

 

 

Sweet And Tangy Tuar Dal

SWEET AND TANGY TUAR DAL

Hello friends, today I’ll be sharing with you a simple recipe of a lentil that is made regularly in Indian kitchens and I have made it a bit sweet and a bit tangy. It’s simple and good. The recipe is as follows—

Ingredients:-

1. Toor Dal – 250 gms.
2. Turmeric Powder – 1/2 tsp.
3. Salt – According to taste.
4. Tamarind Paste – 1 tsp.
5. Sugar or Sugar-free – 1 tsp.

For Tempering:-

1. Cumin – 2 tsp.
2. Dry Red Chillies – 2.
3. Vegetable Oil – 2 tsp.

For Garnishing:-

1. Fresh Cream – 1 tbsp.
2. Fresh Green Coriander – A handful.

STEP

Step 1

Wash the toor dal. Take a wok and add 2 tsp of vegetable oil in it. Next, add 2 tsp of cumin along with 2 dry red chillies. Let them crackle.

Step 2 

Now add the washed toor dal and roast it for five minutes. Now add salt, turmeric powder and required amount of water and pressure cook it till done.

Step 3

When the dal is done take it out in a deep bottomed vessel and add the given amounts of tamarind paste and sugar or sugar-free. Cook it for two minutes and garnish with chopped coriander and fresh cream. The dal will have a sweet and tangy touch, just great.

Our Sweet And Tangy Tuar Dal is ready to be served. It can be best enjoyed with steamed rice, chapatis, and stir-fried veggies.

Do try this recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!

Tomato Chutney

TOMATO CHUTNEY

Hello and welcome friends to my cozy corner once again. Today, I’m sharing a sweet and slightly tangy recipe of tomato chutney. It’s a great side dish to go with paranthas, pooris and a lunch platter consisting of rice, dal,potato-poppyseed curry(aloo posto). So let’s start with it—

Ingredients:-

1. Tomato – 500 gms.
2. Sugar – 200 gms.
3. Salt – According to taste.
4. Garam Masala – 1 tsp.
5. Turmeric Powder – 1 tsp.
6. Red Chilly Powder- 1 tsp.
7. Asafoetida or Hing – A pinch.
8. Five Spice -1 tsp.
9. Raisins -2 tsp.
10. Bay Leaf – 1.
11. Peanuts(optional)-10-12.

STEPS

Step 1

Wash, cut and keep the tomatoes aside.

Step 2

Take a wok and add 2 tbsp of vegetable oil and 1 bay leaf in it.  Add 1 tsp of five spice and a pinch of asafoetida. When it crackles add the chopped tomatoes and next salt, turmeric powder, red chilly powder and cover it. Let it cook.

Step 3 

When the tomatoes are half cooked, add the given amounts of sugar, garam masala and sprinkle some raisins.

Step 4 

Let the tomatoes and sugar get blended well and saute them for ten more minutes till all takes a saucy look.

Our tomato chutney is ready. It can be had with potato cutlets, stuffed paranthas, naan, bread rolls and the like.

Do try this recipe at home. Share your comments and feedback. Have a great week everybody and have fun. Till then healthy cooking, happy living!!!

 

Sweet Pooris

SWEET POORIS

Hello and welcome dear friends once again. Today I’m sharing with you a very simple recipe of making sweet pooris, generally to be had in breakfast but can be had at other times also. These are filled with a sweet semolina batter and you can fry them in ghee also for better results. They are crispy, crunchy and tasty enough. So let’s try making them—

Ingredients:-

1. Refined Flour – 500 gms.
2. Semolina – 250 gms.
3. Sugar – 150 gms.
4. Cardamom powder – 1 tsp.
5. Vegetable Oil – 3 tbsp.
6. Vegetable oil – For deep frying.
7. Water – as needed.

STEPS

Step 1 

To start with, take the given amount of refined flour in a bowl and using water or milk knead it to make a pliable dough.

Step 2 

Take a heavy bottomed karahi and add some vegetable oil or butter into it. When it gets heated add semolina in it. And saute it for five minutes. When semolina starts to get pinkish sprinkle some water on it and switch the gas off. Take care not to burn the semolina. Now add sugar and cardamom powder. You can switch over to sugar-free instead of sugar.

Step 3

Now take small portions of the dough in your hand and fill the portion with semolina mixture as much as possible. Do not overfill them as they may crack. Flatten them to a small sized chapati with a rolling pin.

Step 4

Now heat vegetable oil in a karahi and when it gets hot drop the stuffed pooris in oil and deep fry them till they are slightly browned. Take them out on tissue paper to drain excess oil.

Note point:– The filling of pooris can be done with khoya also instead of semolina.

Our Sweet Semolina Pooris are ready to be enjoyed best with sweet curd or cream.

Do try this recipe at home. Share your comments and feedback and have a rocking week everyone. Till then healthy cooking, happy living!

 

 

Jaggery Thekua

JAGGERY THEKUA

Hello dear friends. Today I’m sharing a sweet recipe from Bihar which is a regular one in Bihar and of course made in the whole of India. It’s called Jaggery Thekua. It’s made of wheat flour mixed with jaggery and is had as an evening snack enjoyed with a cup of tea in Bihar. It is also typical of celebrations and festivals and really is a good treat to you with a unique taste. So let’s start with it—

Ingredients:-

1. Wheat Flour – 500 gms.
2. Jaggery powder – 400gms.
3. Fennel Seeds – 1 tsp.
4. Dry Coconut flakes – 2 tsp.
5. Cold Milk – for binding.
6. Vegetable Oil – 3 tbsp.
7. Vegetable oil – for deep frying.

STEPS

Step 1

Take the given amount of wheat flour in a bowl. Add jaggery powder, fennel seeds, dry coconut flakes, 3 tbsp of vegetable oil and using some milk make a hard dough which will be harder than regular dough used to make chapatis. Cover with a muslin cloth and keep aside for half an hour.

Step 2

Heat some vegetable oil in a heavy -bottomed karahi and using a designer mold (saancha)give your preferred shape and design to the dough. Here I have made round shapes with the dough. Make sure the thekuas are not very thick in the center or very thin at the sides. Moderate the thickness with your hands to get perfect thekuas.

Step 3 

When the oil is quite hot drop the thekuas in the oil one by one and fry them till they are reddened uniformly on both the sides. Drain excess oil on a tissue paper.

Our Jaggery Thekuas are ready. They can be had as snacks with tea or coffee.

Note points -1. The amount of jaggery put in the recipe is very important. It should be neither too little or too much or the thekuas will be bland and too sweet respectively.

2. It is very important to put 3 tbsp of oil in the dough while binding it. Otherwise, it won’t turn out to be very crunchy.

Do try this recipe at home. Share your comments and feedback and have a great week everyone. Till then, healthy cooking, happy living!

 

Red Pumpkin Stir-Fry

RED PUMPKIN STIR-FRY 

Hello and welcome again to my cooking corner. Today’s share is a simple, stir-fry recipe of red pumpkin which needs just a slight spicing up to enhance in taste as red pumpkin is having quite a very good taste of its own. It is a hassle-free, tasty, and a quick one to be made when you don’t have time on your hands. So let’s start with it—

Ingredients:-

1. Red Pumpkin(small) – 1
2. Turmeric Powder – 1/2 tsp.
3. Asafoetida or Hing – A pinch.
4. Salt -According to taste.
5. Garam Masala – 1 tsp.

For tempering –

1. Five Spice or Paanchphoran(whole) – 1 tsp.
2. Dry Red Chilly -2.
3. Bay Leaf – 1.
4. Olive Oil – 2 tbsp.

For Garnishing:–

1. Fresh Cream -2 tbsp.
2. Cilantro -A handful.

STEPS

Step 1

Wash, scrape and finely chop the pumpkin.

Step 2 

Now take a wok and add 2 tbsp of olive oil into it. Now add paanchphoran,  dry red chilly and 1 bay leaf into the oil. When it starts to splutter add a pinch of asafoetida in the wok.

Step 3

Now add the finely diced red pumpkin, salt, turmeric powder and saute the veggie for five minutes. Now cover the wok with a lid and simmer your flame to a medium flame. Let it cook.

Step 4 

When the red pumpkin is cooked add 1 tsp of garam masala in the veggie and saute it once more.

Step 5

Switch off the flame and garnish it with chopped fresh cilantro and fresh cream.

Our Red Pumpkin Stir-Fry is ready to be served. Serve it with hot phulkas, naan, paranthas, rice etc.

Do try the recipe at home. Share your comments and feedback about the recipe. Everyone have a great week. Till then healthy cooking, happy living!!!