Dhokla Idli Chat

 DHOKLA IDLI CHAT

Hello everyone.Welcome once again to my cooking corner. Today I’ll be sharing a quick and tasty recipe which has two fun ingredients idli and dhokla combined together with potato and panir and lots of drizzlers, red and green chutney to make an awesome perfect brunch or snack dish, so lively so fresh. So let’s start with this amazing snack—

Ingredients:-

1. Idli-3
2. Dhokla-3
3. Curd-250 gms
4. Potato-1
5. Panir-100 gms
6. Salt-According to taste
7. Sugar-A pinch
8. Dry Mango Chutney-2 tbsp
9. Cilantro and Mint green chutney-2 tbsp
10. Raw Peanuts-2 tbsp
11. Green Chillies-2
12. Red Chilly Powder-1 tsp
13. Chat Masala-1 tsp
14. Black Pepper Powder-A pinch
15. Fresh Chopped Cilantro-For garnish

For the tempering:-(Optional)

1. Black Mustard-1 tsp
2. Asafoetida-A pinch

STEPS

Step 1

To prepare the chat firstly make idli and dhokla separately. Beat the curd and add salt, sugar and some red chilly powder. Shallow fry the peanuts.

Step 2

Peel, chop and blanch the potatoes. Chop cilantro and green chilies. Make the sweet chutney along with the cilantro-mint green chutney. Cut the panir in cubes. Shallow fry them with the potato. Cut the idlis and dhoklas in four parts.

Step 3

Now its time to assemble the dish. To do so, take a bowl. Add in the idli with the dhokla. Now add in the potatoes, panir, peanuts and sprinkle chat masala, black pepper powder, salt, red chilly powder all over. Lastly drizzle over the curd, dry mango chutney, green chutney and garnish it well with chopped cilantro and green chilies. You can also add the tempering of black mustard and asafoetida though I have not done so here.

Our  Dhokla Idli Chat is ready. Serve it.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

 

 

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Keema Pooris With Potato Keema Curry

KEEMA POORIS WITH POTATO KEEMA CURRY

Hello and welcome everyone to my corner. Today I am going to share a tasty breakfast dish of Keema Pooris With Potato Keema Curry. Its really spicy with lots of flavors and can be an ideal idea for some yummy desi breakfast. Simply fab!!! So let’s start with it—

Ingredients:-

For the keema batter:-

1. Chicken Keema-200 gms
2. Onions-1
3. Ginger-Garlic Paste-1 tsp
4. Coriander Powder-1 tsp
5. Red Chilly Powder-1 tsp
6. Chicken Masala-1 tsp
7. Vegetable Oil-2 tbsp
8. Salt-According to taste

For the Pooris:-

1. Refined Flour-250 gms
2. Salt-According to taste
3. Vegetable Oil-2 tbsp
4. Vegetable Oil-For deep frying

STEPS

Step 1

Take refined flour in a bowl. Add 2 tbsps of oil, salt and baking powder to it. Make a dough of it adding water. Chop onions, green chilies finely.

Step 2

To make the keema batter, take a pan. Add oil. Now add in the chopped onions and green chilies. Fry for a minute and add ginger-garlic paste. Fry again and add the spices and add tomato puree. Fry again for two minutes and add the chicken keema. Fry it for five minutes till done.

Step 3

To make the dish, heat a heavy-bottomed kadhai and add sufficient oil in it. Make small poories out of the dough we made earlier. Fill it with the keema mixture. Fry it in oil till lightly browned. Drain on tissue paper.

Our Keema Stuffed Pooris are done. Serve them hot.

POTATO KEEMA CURRY

Ingredients:–

1. Potato-3
2. Chicken Keema-200 gms
3. Onions-2
4. Ginger-Garlic Paste-1 tsp
5. Turmeric Powder-1 tsp
6. Red Chilly Powder-1 tsp
7. Cumin Powder-1 tsp
8. Garam Masala-1 tsp
9. Tomato Puree-1 tbsp
10. Salt-According to taste
11. Water-For the gravy

STEPS

Step 1

Wash, peel, boil and cut the potatoes in large pieces. Chop the onions finely.

Step 2

Take a pan. Add oil to it. Add chopped onions in it. Fry for a minute. Add the ginger-garlic paste and fry for half a minute. Now add the spices. Then add tomato puree. Fry again and add keema. Fry for three minutes and add water for the gravy. Simmer for ten minutes on medium flame.

Our Potato Keema Curry is done. Serve with pooris.

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

 

 

 

Spicy Aubergine

SPICY AUBERGINE

Hello and welcome to my corner again. Hope you all are doing fine. Aubergine is one of my favorite vegetables. According to me, it’s one of the tastiest recipes which is made very easily. I make varieties of it and every time I enjoy cooking this vegetable. Today I am sharing this recipe of Spicy Aubergines, a shallow-fried dish cooked in moderate spices which can be had as a side dish for lunch and dinner. I hope you will like it too. So the recipe is as follows—

Ingredients:-

1. Aubergine(big) -2
2. Onions- 1
3. Garlic Paste-1 tsp
4. Turmeric Powder-1 tsp
5. Red Chilly Powder-1 tsp
6. Coriander Powder-1/2 tsp
7. Garam Masala-1 tsp
8. Dry Mango Powder-1 tsp
9. Salt-According to taste
10. Mustard Oil-1 tbsp

Tempering:-

1. Five Spice – 1/2 tsp
2. Curry Leaves-1 tsp
3. Mustard Oil – 1 tbsp

STEPS

Step 1

Wash, cut the aubergines into big slices and mix it with salt and turmeric powder. Keep it as such in a refrigerator for ten minutes.

Step 2

Take a pan, add oil to it along with the tempering ingredients. Now add onions and half-fry it. Add in the marinated aubergines. Fry it on high flame for two minutes simmering gradually.

Step 3

Now add all the above mentioned spices and fry again till the spices and aubergines are well fried and crunchy.

Our Spicy Aubergine is done. Serve it hot.

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

 

Eggs In Fenugreek Sauce

EGGS IN FENUGREEK SAUCE

Hello friends.Welcome to my corner. Every day being homemakers, we have to think or research various recipes to cook which sometimes becomes very tiresome. We try to make dishes which are easier, healthier and also tastier. Out of other ingredients, eggs are generally available in all the households. And yesterday I had lots of fenugreek leaves in my kitchen. So today I’m going to share a recipe of Eggs In Fenugreek Sauce. It is really healthy as you can make it without oil. It’s very good for diabetics too as it reduces blood sugar levels, boosts testosterone and increases milk production in breastfeeding mothers. I hope you will like the recipe. So let’s start—

Ingredients:-

1. Eggs -4
2. Fenugreek leaves – 100 gms
3. Onions -1
4. Ginger-Garlic Paste – 1 tsp
5. Turmeric Powder -1 tsp
6. Red Chilly Powder – 1 tsp
7. Coriander Powder – 1 tsp
8. Garam Masala – 1 tsp
9. Tomato Puree – 2 tbsp
10. Milk – 1/2 cup
11. Salt – According to taste

For the tempering:-

1. Butter – 1 tsp
2. Vegetable Oil – 1 tsp
3. Cinnamon – 1
4. Green Cardamom – 1

STEPS

Step 1

Firstly boil the eggs. Fry them in oil. Chop the onions and fenugreek leaves. Blanch fenugreek leaves in water for five minutes and grind to make a paste.

Step 2

Take a pan. Add the tempering ingredients. Now add chopped onions and saute for a minute. Add ginger-garlic paste. Saute again. Now add all the spices and saute for a minute. Next, add the tomato puree and the fenugreek paste. Saute everything well and then add water for the gravy.

Step 3

Add milk to the gravy. Simmer on medium flame for five minutes and lastly add the eggs to the curry. Garnish with fresh cream and cilantro though I have not used the latter here.

Note point– After frying the eggs make a slit in the eggs so that when dipped in gravy, the eggs absorb it.

Our Eggs In Fenugreek Sauce are done. Serve it.

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

Chickpea Curry With Fenugreek And Curd

CHICKPEA CURRY WITH FENUGREEK AND CURD

A big hello and good morning to all my blogger friends. Today I will be making a very easy recipe of Chickpea With Fenugreek And Curd. It is very tasty and healthy with fenugreek leaves and curd which add an aroma to the dish along with giving it a sweet and tangy touch too. I hope you all will like this simple preparation of mine. The recipe is as follows:—

Ingredients:–

1. Chickpea – 250 gms
2. Fenugreek Leaves – 100 gms
3. Curd – 50 gms
4. Onion -1(big)
5. Ginger-Garlic Paste – 2 tsp
6. Tomatoes -2
7. Red Chillies – 2
8. Turmeric Powder -1 tsp
9. Red Chilly Powder – 1 tsp
10. Coriander Powder – 1 tsp
11. Cumin Powder – 1 tsp
12. Garam Masala – 1 tsp
13. Salt – According to taste
14. Vegetable Oil – 2 tbsp

STEPS

Step 1

Wash and soak the chickpeas overnight. Boil them till done. Chop the onions and green chilies. Wash and soak the tomato in hot water. Wash and cut the fenugreek leaves and grind them with the boiled tomato and a green chilly.

Step 2

Take a kadhai and add oil along with the tempering ingredients. Add the chopped onions and ginger-garlic paste and fry for a minute. Now add the spices, turmeric powder, red chilly powder,coriander-cumin powder,garam masala, and the fenugreek and tomato paste and saute for three minutes. When the masalas seem cooked add in some whipped curd and water and let the dish simmer for four minutes. Garnish it with chopped cilantro.

Our Chickpea Curry With Fenugreek And Curd is done. Serve it with tandoori rotis or vegetable fried rice.

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

 

 

 

 

Shallow-Fried Chicken In Mixed Sauce

SHALLOW-FRIED CHICKEN IN MIXED SAUCE

Hello and welcome dear friends to my corner again. Today I’ll share a simple, easy recipe of Shallow-Fried Chicken In Mixed Sauce. This dish is juicy with a tasty and spicy marination of curd, spices and mustard sauce. It will be liked by kids, older people and everyone else too. So let’s start with the making—

Ingredients:–

1. Chicken Breast – 100 gms
2. Capsicum – 1
3. Onion – 1(big)

For the marination of chicken breasts:-

1. Curd – 100 gms
2. Turmeric Powder – 1/2 tsp
3. Red Chilly Powder – 1 tsp
4. Ginger-Garlic Paste – 1 tsp
5. Cumin Powder – 1/2 tsp
6. Chicken Masala – 1 tsp
7. Garam Masala – 1 tsp
8. Salt – According to taste
9. Coriander-Mint Chutney – 1 tsp
10. Lemon Juice – 1 tsp

STEPS

Step 1

Wash and prick the chicken breasts with a fork. Marinate it with curd, turmeric, red chilly powder,ginger-garlic paste, cumin powder, chicken masala,garam masala, green chutney, lemon juice and keep it overnight as such.

Step 2

Heat a heavy-bottomed pan and grease it with 1 tsp of oil. Shallow-fry the breasts in it till browned and done.

Step 3

Take another pan. Add 1 tsp of oil in it and add the chopped capsicum, onion, chopped ginger-garlic, pepper powder and a pinch of salt. Fry it for five minutes till done.

Step 4

Now to assemble our dish take a big bowl. Add the fried breasts along with the capsicum and onions, mustard sauce, green chilly sauce, tomato ketchup, and mix everything well.

Our Shallow-Fried Chicken In Mixed Sauce is ready. It is best had at brunch with some coffee or a soup of your choice.

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

 

 

 

Pan-Fried Chicken Breasts With Mustard Sauce, Curd, And Green Paste

PAN-FRIED CHICKEN BREASTS WITH MUSTARD SAUCE, CURD, AND GREEN PASTE

Hello everyone and welcome to my corner again. I am a health-conscious person and being a non-vegetarian, I too prefer making chicken recipes more than mutton. Though pan-fried or roasted chicken can be made in a number of ways but this recipe, Pan-Fried Chicken Breasts With Mustard Sauce, Curd And Green Paste which I made yesterday turned out great. I really liked it and hope you will do so too. So here is the recipe—

Ingredients:—

1. Chicken Breasts -250 gms
2. Curd -200 gms
3. Green Chutney 2 tbsp
4. Dijon Mustard Paste -1 tbsp
5. Turmeric powder – 1/2 tsp
6. Red Chilly powder – 1/2 tsp
7. Cumin Powder – 1/2 tsp
8. Ginger-Garlic Paste – 1 tsp
9. Tandoori Chicken Masala – 1 tsp
10. Garam Masala – 1 tsp
11. Dry Mango Powder – 1/2 tsp
12. Salt – According to taste
13. Vegetable Oil – 2 tbsp

STEPS

Step 1

Wash and make slits on the chicken breasts.

Step 2

Make a marination sauce of curd, green chutney, dijon mustard, turmeric, red chilly, cumin powder,ginger-garlic paste, tandoori masala,garam masala, dry mango powder, salt, and coat the breasts in it well. Leave it overnight for best results.

Step 3

 Heat a heavy-bottomed and shallow-fry the breasts till soft and done.

Our Pan Fried Chicken Breasts With Mustard Sauce And Green Paste is done. It can be served with vegetable and fruit salad, mayo, lemon wedges or any dip of your choice.

  Try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then happy cooking, healthy living. Take care.

 

 

 

 

Prawn In Mustard Gravy

PRAWN IN MUSTARD  GRAVY

Hello everyone and welcome to my corner once again. We all are generally on the lookout to find new recipes and dishes which have never been made before and which are really good. Some of us are non-vegetarians and out of the non-vegetarian category, most of us like to eat prawns. Prawn curry is made in a number of ways out of which one of the best recipes is the Goan prawn curry. Today I have prepared prawn in a mildly spiced mustard gravy with garlic and curry leaf tempering. I liked the dish, hope you too like it. So let’s start with it—

Ingredients:-For marination of prawn-

1. Salt-A pinch
2. Turmeric Powder-1 tsp
3. Garlic Paste-1 tsp
4. Red Chilly Powder-1 tsp

For the curry-

1. Prawn(medium-sized)-150 gms
2. Yellow Mustard Paste-2 tbsp
3. Turmeric Powder-1/2 tsp
4. Red Chilly Powder-1/2 tsp
5. Garlic Paste-1 tsp
6. Tomato Puree-2 tbsp
7. Coriander Powder-1/2 tsp
8. Cumin Powder-1/2 tsp
9. Garam Masala-1 tsp
10. Water-for the gravy

For the tempering:–

1. Five Spice-1/2 tsp
2. Cumin-1/2 tsp
3. Dry Curry Leaves-A few
4. Vegetable Oil-2 tbsp

STEPS

Step 1

Wash and marinate the prawns with some salt, turmeric, red chilly powder, and garlic paste. Leave it covered for ten minutes.

Step 2

Take a pan and shallow fry the prawns on medium heat for three minutes.

Step 3

Now take a wok and add tempering ingredients. Next, add garlic paste, turmeric, red chilly,coriander-cumin powder, tomato puree,garam masala and fry it for a minute. Now add mustard paste and cook it for one to two minutes. Finally, add water to make the gravy and add in the fried prawns. Simmer it for a while. Lastly when the dish cools mix in one teaspoon of lemon juice.

Our Prawn In Mustard Gravy is done.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living. And to all my Indian blogger friends, a very happy Durga Puja.

Potato Curry With Green Chutney And Curd

POTATO CURRY WITH GREEN CHUTNEY AND CURD

Hello everyone.Welcome to my corner again. Every day we are in search for recipes which can be made quickly and easily with simple ingredients and surely depend on the veggie potato which is a regular ingredient of generally every kitchen of the world. Potato is of many types and is loved, cooked in any form by generally everyone. We make many recipes with it, some of which are baked, fried, roasted, sauteed but each of them is delicious enough. Today I’m sharing with you a very easy, handy recipe of Potato Curry With Green Chutney And Curd. The dish has curd and green chutney adding a special flavor to it along with being healthy. I hope you will like it and you can try it when you are out of other veggies in your stock. So let’s start with it—

Ingredients:-

1. Potatoes- 250 gms
2. Curd- 1 cup
3. Onions- 2
4. Turmeric Powder- 1 tsp
5. Red Chilly Powder- 1 tsp
6. Coriander Powder- 1 tsp
7. Garam Masala- 1 tsp
8. Tomato Puree- 1 tbsp
9. Salt- According to taste

For the tempering:-

1. Cumin and Black Mustard- 1 tsp
2. Bay Leaf- 2
3. Asafoetida- A Pinch
4. Cinnamon-1
5. Green Cardamom-1
6. Vegetable Oil- 2 tbsp

STEPS

STEP 1 

Wash, peel and cut the potatoes into medium-sized pieces. Blanch them. Chop the onions.

Step 2

Take a pan and add the tempering ingredients to it. Add the chopped onions and fry for three-four minutes. Now add the blanched potatoes and fry for the same time again. Next add the spice mix, turmeric powder, red chilly powder, coriander powder,garam masala, salt and tomato puree and fry for two minutes.

Step 3

Now add some green chutney(I have mentioned the recipe of green chutney in my other blog, you may refer it from there). Stir well and mix everything nicely. Add water and whipped curd for the gravy. Simmer for two minutes before finally switching the gas off.

Our dish of Potato Curry With Green Chutney And Curd is ready to be served. It is best done so with pulaos, chapatis, paranthas or bread.

Friends do try the recipe. Share your feedback and comments. Have a great week everyone. Till then healthy cooking, happy living!!!