Chanadal Idli With Aloo Bhaji

CHANADAL IDLI WITH ALOO BHAJI

Hello and welcome to my cooking corner again. Today I am going to share a different version of one of the healthiest breakfasts of India, rice idli. It is Chana dal idli. It is really very handy and super fun to make. I have teamed it up with a potato curry which too is a very easy preparation. It can ideally be had as a very interesting breakfast and I hope you will like it too and try making it sometime. So let’s start with the making—

Ingredients:-For the chanadal idlis:-

  1. Chana Dal-1 cup
  2. Boiled Rice-2 cups
  3. Green Chillies-2
  4. Curd-1 big spoon
  5. Eno-1 tsp
  6. Salt-According to taste
  7. Cilantro-Finely chopped

For the aloo bhaji:-

  1. Potato-4
  2. Coriander Powder-1 tsp
  3. Red Chilly Powder-1 tsp
  4. Tomato Puree-2 tbsp
  5. Garam Masala-1 tsp
  6. Turmeric Powder-1 tsp
  7. Coconut Milk- 2 tbsp(optional)
  8. Salt-According to taste
  9. Fresh Lemon Juice-1 tsp

For the tempering:-

  1. Black Mustard-1 tsp
  2. Dry Red Chilly-1
  3. Bay Leaf-1
  4. Asafoetida-A pinch
  5. Vegetable Oil-2 tbsp

STEPS

Step 1

To make the idlis, soak the rice and dal separately for 4 hours at least and grind them slightly coarsely. Mix in the curd, salt, green chilies, cilantro and ferment it for a few hours. When you are ready to prepare the idlis, then only add the eno salt.

Step 2

Steam the idlis till done in a steamer.

Step 3

IMG_5567 (1).jpgTo make the aloo bhaji, boil the potatoes. Chop them. Now take a pan and add the tempering ingredients in it. Next add the turmeric powder, coriander powder, red chilly powder, tomato puree, salt and fry for half a minute. Next, add in the cut potatoes. Saute it for a minute and then add water for the gravy. You can add some coconut milk also but it is optional. Let it simmer for a while. Garnish with some fresh lemon juice.

Our Chanadal idli with aloo bhaji is done. Serve the dish in breakfast. You can also team it with curd and mint chutney.

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

 

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Tomato And Onion Curry

TOMATO AND ONION CURRY

Hello and welcome to my cooking corner again. Hope you all are doing good. Today I will be sharing a recipe of tomato shorba cooked with mild spices and coconut milk. It is a light curry, healthier, and really needs only five minutes to prepare. It is great to be served with steamed rice. Hope you guys will like it. So let’s start with the making—

Ingredients:-

  1. Ripe Tomatoes-5
  2. Onions-2
  3. Green Chillies-2
  4. Curry Leaves-6
  5. Ginger-1 tsp
  6. Turmeric Powder-1 tsp
  7. Red Chilly Powder-1 tsp
  8. Pepper Powder-1 tsp
  9. Coriander Powder-1 tsp
  10. Garam Masala-1 tsp
  11. Coconut Milk-2 tbsp
  12. Salt-According taste

   For the tempering:-

  1. Cumin-1 tsp
  2. Asafoetida-A pinch
  3. Red Chilly Flakes-1 tsp
  4. Vegetable Oil-2 tbsp

STEPS

Step 1

Wash and cut the tomatoes in pieces. Chop the onions and green chilies roughly.

Step 2

Take a vessel and add tomatoes, onions, green chilies, salt, turmeric powder, red chilly powder, ginger, coriander powder,garam masala, curry leaves, water and let it boil.

Step 3

DSC04037.jpgAfter it boils for five minutes, add in the coconut milk and simmer for two-four minutes.

Step 4

Now take a tadka pan and add in the tempering ingredients.

Our Tomato And Onion Curry is ready.

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

Radish Fritter Kadhi

RADISH FRITTER KADHI

Hello and welcome to my cooking corner again. Today I am going to share a recipe of Radish Fritter kadhi. It is a healthier version of pakora kadhi and is great to have on a day when you want a lighter lunch. The recipe is as follows—

Ingredients:-

For the radish fritters:-

  1. Radish- 2
  2. Gram Flour-200 gms
  3. Onion(finely chopped)-1
  4. Green Chillies(finely chopped)-2
  5. Carom Seeds-1/2 tsp
  6. Cumin-1/4 tsp
  7. Red Chilly Powder-1/2 tsp
  8. Coriander Powder-1/2 tsp
  9. Garam Masala-1/2 tsp
  10. Dry Mango Powder-1/4 tsp
  11. Salt-According to taste
  12. Vegetable Oil-For shallow frying

For the kadhi:-

  1. Fresh Buttermilk-1/2 of 1 pkt
  2. Gram Flour-2 tsp
  3. Ginger Paste-1/2 tsp
  4. Onion-1
  5. Green Chillies-2
  6. Turmeric Powder-1 tsp
  7. Coriander Powder-1 tsp
  8. Cumin Powder-1 tsp
  9. Red Chilly Powder-1 tsp
  10. Kadhi Masala-1 tsp
  11. Salt-According to taste
  12. Sugar-A pinch

For the tempering:

  1. Black Mustard or Rai-1/2 tsp
  2. Cumin-1/2 tsp
  3. Bay Leaf-2
  4. Dry Red Chilly-1
  5. Asafoetida-A pinch
  6. Vegetable Oil-1 tbsp

For garnish—Freshly chopped cilantro

STEPS

Step 1

To make the radish fritters, wash, scrape and grate the radish. Chop the onions, green chilies, cilantro finely.

Step 2

DSC03833.jpgTake a bowl. Squeeze the excess water from the grated radish and put in the bowl. Now add, gram flour, chopped onions, green chilies, carom, and cumin seeds, coriander powder, red chilly powder,garam masala, salt, dry mango powder and mix it.

Step 3

Heat a pan and make small balls out of the radish batter. Shallow fry in a pan and drain excess oil on tissue papers.

Step 4

For making the kadhi, take a bowl and add in the buttermilk, gram flour, pinch of sugar and mix it well. Now take a vessel and add all the tempering ingredients. Next, add the chopped onion and green chilies in the pan and fry for half a minute. Add in ginger paste. Fry again. Now add the remaining spices, salt, turmeric powder, red chilly powder, cumin powder,kadhi masala and immediately add the buttermilk solution. Mix everything well and let it simmer on low heat for five minutes. Lastly, add the radish fritters and after boiling for a minute switch off the gas.

Our Radish Pakora Kadhi is done. Garnish it with freshly chopped cilantro. Serve it with plain steamed rice, some vegetable stir-fries, and poppadums.

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

 

Fish Curry With Buttermilk

FISH CURRY WITH BUTTERMILK

Hello and welcome to my cooking corner again. Today I will share a new version of fish curry which is made in buttermilk and curd, with mild spices and lots of taste. It is a very healthy dish and can be made without oil too. It is a creative twist to making fish curries which can be made in many ways, this being one of them. I hope you guys will like it. So let’s start—

Ingredients:-For the fish marination:-

  1. Fish Fillet-250 gms
  2. Turmeric Powder-1/2 tsp
  3. Salt-According to taste

For the fish gravy:-

  1. Onions-2
  2. Green Chillies-3
  3. Ginger-Garlic Paste-1 tsp
  4. Buttermilk-1cup
  5. Fresh Curd-2 tbsp
  6. Turmeric Powder-1/2 tsp
  7. Red Chilly Powder-1/2 tsp
  8. Garam Masala-1/2  tsp
  9. Fish Masala-1/2 tsp
  10. Sugar-A pinch

For the tempering:-

  1. Vegetable Oil-For frying
  2. Curry Leaves-6
  3. Cumin and Black Mustard-1/2 tsp

For Garnish:-Freshly chopped coriander(optional).

STEPS

Step 1

DSC03743.jpgWash and marinate the fillets with salt and turmeric. Chop the onions and green chilies finely. Shallow fry the fillets nicely. Add the curd in the buttermilk along with sugar and mix well.

Step 2

Take a pan. Add the tempering ingredients. Now, add in the chopped onions and green chilies. Fry for two minutes. Now add the ginger-garlic paste. Fry again. Now add the spices, salt, turmeric powder, red chilly powder,garam masala, fish masala and fry again. Now add the buttermilk and let it boil for two minutes.

Step 3

DSC03744.jpgNow add in the fried fish. Simmer on low heat. You can garnish it with freshly chopped coriander though it is optional.

DSC03748.jpgOur Fish Curry With Buttermilk is done. Serve it with steamed rice, fried potato chips, and chilly fritters.

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

 

 

 

 

 

 

 

Prawns With Fenugreek

PRAWNS WITH FENUGREEK

Hello and welcome to my cooking corner again. Hope you all are doing good. Today’s recipe that I am going to share with you is prawns stir-fried with asafoetida and fenugreek leaves. It is a simple, satisfying and healthy recipe. So let’s start with it—

Ingredients:

  1. Indian Prawns-100 gms
  2. Fenugreek Leaves-50 gms
  3. Onion-1
  4. Green Chillies-2
  5. Asafoetida-A pinch
  6. Salt-According to taste
  7. Turmeric Powder-1/2 tsp
  8. Chopped Garlic-1/2 tsp
  9. Red Chilly Powder-1/4 tsp
  10. Coriander Powder-1/2 tsp
  11. Tomato Puree-2 tbsp
  12. Garam Masala-1 tsp
  13. Tomato Sauce-11/2 tsp
  14. Green Chilly Sauce-1 tsp

For the tempering-–Five spice-1/2 tsp

Vegetable Oil-1 tbsp

STEPS

Step 1

DSC03385Wash and clean the prawns. Chop and wash the fenugreek leaves, onions, and green chilies finely.

Step 2

Take a pan, add the five spice and vegetable oil to it. Next, add a pinch of asafoetida. After that add the chopped onions, green chilies, and chopped garlic. Fry for a minute and add the chopped fenugreek leaves. Fry again till half done. Now add prawns and fry for two minutes.

Step 3

DSC03379.jpgNow add the spices, coriander powder, tomato puree, and garam masala and saute everything well for ten minutes. When the prawns are well-cooked, add tomato and green chilly sauce and simmer for a minute before switching the gas off.

Our Prawns with Fenugreek is done. Serve it with home-cooked chapatis, some onion rings, and sliced lemon. Alternately you can have it as you want to.

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

 

Colocasia Leaf Crunchies In Mustard Gravy

COLOCASIA LEAF CRUNCHIES IN MUSTARD GRAVY

Hello, everyone. Today I am going to share a traditional recipe of the Mithila region of Bihar which is made from colocasia leaves. It is a very authentic dish which has a unique and interesting taste and is equally healthy. I got these leaves especially for all of you from my mother’s place because I wanted to share some tradition of my community with you all because it is quite special. This dish is frequently made in my place and is really good. Hope you all will like it. So let’s start with the recipe—

Ingredients:-For the crunchies;-

  1. Colocasia Leaves-16
  2. Gram Flour-300 gms
  3. Salt-According to taste
  4. Asafoetida-A pinch
  5. Turmeric Powder-1/2 tsp

For the batter:-

  1. Gram Flour-250 gms
  2. Salt-According to taste
  3. Turmeric Powder-1 tsp
  4. Asafoetida-A pinch
  5. Red Chilly Powder-1/2 tsp
  6. Garam Masala-1 tsp
  7. Dry Mango Powder-1/2 tsp

For the gravy:

  1. Yellow Mustard Paste-2 tbsp
  2. Ginger Garlic Paste-1/2 tsp
  3. Salt-According to  taste
  4. Turmeric Powder-1/2 tsp
  5. Red Chilly Powder-1/2 tsp
  6. Coriander Powder-1/2 tsp
  7. Garam Masala-1 tsp
  8. Fresh tomatoes-2
  9. Dry Mango Powder or Fresh Lime Juice-1 tsp
  10. Mustard or Vegetable Oil-2 tbsp

For the tempering of gravy:

  1. Cumin-1 tsp
  2. Carom Seeds-1/2 tsp
  3. Bay Leaf-1
  4. Kasuri Methi-A pinch

STEPS

Step 1

Wash the leaves and dry them in sunlight. We need to take 16 leaves for making the dish. Take a bowl and add gram flour, salt, turmeric powder, asafoetida in it. Now using water make a thick paste of it. Do take care to make a thick and not thin batter which can be coatable.

Step 2

Now place one of the leaves on a clean slab. Place another one overlapping the first one in a straight line. In the same way, place the second set of leaves in another straight line just below the first one. All the leaves must overlap with each other. Now smear the thick gram flour paste we made above on each of the leaves. When done, start rolling the leaves from one end to the next tightly. It will look like a barrel in shape. Take care in rolling the leaves which have to be done tightly. Put the roll in sunlight for five minutes so that the leaves become looser and stick better together. Now cut these leaves roll in medium-sized pieces with a knife. Keep aside.

Step 3

DSC03282_20181124191051197.jpg

Now we will make the batter. For it, take a bowl and add gram flour, salt, turmeric powder, red chilly powder, asafoetida,garam masala, dry mango powder and make a thick batter using water. Dip the roll pieces we have just cut in the previous step. And shallow fry them in a pan till browned and crisp. Keep aside.

Step 4

To make the gravy, take a kadhai and add the tempering ingredients and oil. Now add ginger-garlic paste, coriander powder, red chilly powder, salt,garam masala, turmeric powder and fry for a minute. Next, add fresh tomatoes and fry again till they are well cooked. Now add the mustard paste and fry for five to ten seconds and add water for the gravy. It has to be noted that mustard paste should not be fried for more than a minute because it tends to turn bitter after extra frying. After adding water let the curry simmer for three minutes and then add the shallow fried leaf rolls. Let it get cooked properly and get tender. If the rolls don’t turn tender you may cover and cook it. Lastly, add some dry mango powder or fresh lime juice.

Our Colocasia Leaf Crunchies In Mustard Gravy is done. Serve it with steamed rice and poppadums. You may garnish it with chopped cilantro.

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

 

 

Besani Fish In Onion And Tomato Gravy

BESANI FISH IN ONION AND TOMATO GRAVY

Hello and welcome to my corner again. Usually, on weekends, I prefer to make nonvegetarian dishes. And this Sunday I made a simple fish curry which was delicious and liked by everyone. The dish was Besani Fish In Onion And Tomato Gravy. In the dish, I have coated the boneless fish pieces in a second marination of a spicy gram flour batter and then shallow fried it adding into a spicy and flavourful gravy of onions and tomatoes. I hope you will like the recipe too and try making it sometime pretty soon. So let’s start with the recipe—

Ingredients:-For the fish marination-

  1. Fish(boneless)-250 gms
  2. Salt-According to taste
  3. Turmeric Powder-1 tsp
  4. Garlic Paste-1 tsp

For the gram flour coating

  1. Gram Flour or Besan-300 gms
  2. Salt-According to taste
  3. Turmeric Powder-1/2 tsp
  4. Red Chilly Powder-1/2 tsp
  5. Garam Masala-1/2 tsp
  6. Dry Mango Powder-1/2 tbsp
  7. Vegetable Oil-For shallow frying

For the gravy

  1. Onions-2
  2. Ginger-Garlic Paste-1 tsp
  3. Red Chilly Powder-1 tsp
  4. Coriander Powder-1 tsp
  5. Cumin Powder-1 tsp
  6. Tomato Puree-2 tbsp
  7. Garam Masala-1 tsp
  8. Salt-According to taste
  9. Green Chillies-2
  10. Vegetable oil-1 tbsp
  11. Cilantro or fresh cream-For garnish

For the tempering of the gravy

  1. Cinnamon-1 stick
  2. Cardamom-1
  3. Clove-2
  4. Bay Leaf-1
  5. Cumin-1/2 tsp

STEPS

Step 1

DSC03251.jpgWash and marinate the fish with salt, turmeric powder, and garlic paste and keep it inside the refrigerator for 3 hrs. Use boneless fish for this recipe. Here I have used Roopchanda variety of fish. You can use any other boneless variety also.

Step 2

Now take a bowl. Add gram flour and other given ingredients and make a slightly thick batter of it. Coat the fish pieces in it and shallow fry them in oil. Put on a tissue paper to remove unnecessary oil.

Step 3

DSC03259Now take a wok, add cumin and the tempering ingredients. Next, add chopped onions and ginger-garlic paste and saute for two minutes. Now add all the spices mentioned above and fry for a minute. Now add tomato puree and saute again for two minutes. And then add some onion paste and fry it to remove its rawness. Lastly, add the fried fish and water to make the gravy. Add a pinch of sugar too to get that extra flavor. Simmer the gravy on medium flame before switching the gas off. You can garnish with some chopped green chilies, cilantro or fresh cream.

Our Besani Fish In Onion And Tomato Gravy is ready. Serve it.

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