Cabbage Poori With Peanut And Potato Curry

Cabbage Poori With Peanut And Potato Curry

Hello friends, welcome to my corner. I generally try to make something wholesome and satisfying on weekends and what better than making Indian fried bread or pooris with a spicy curry or sweet and tangy chutney. It would be such a tasty and fun breakfast. We all being Indians like to have pooris, sometimes with variations, like stuffed ones also called Kachoris. Today I had some cabbage left in my fridge and so I jumped onto making these Cabbage Pooris. And to add more creativity to it and team it up I made this peanut and potato curry. It was great and the only thing which could be added in it was some sweet and tangy mango or tomato chutney. The breakfast idea clicked well and it was enjoyed and appreciated by all in my family. I hope you too will like it. So let’s start with its making—

Ingredients:-For the cabbage pooris

  1. Wheat Flour -4 cups
  2. Cabbage(grated) -1/2 cup
  3. Potato(grated) -1/2 cup
  4. Carom Seeds -1/2 tsp
  5. Garam Masala -1/2 tsp
  6. Red Chilly Powder -1/2 tsp
  7. Baking Powder -1/2 tsp
  8. Vegetable Oil -2 tsp
  9. Salt -According to taste
  10. Water -For kneading the dough

For the peanut-potato curry

  1. Peanuts -1 cup
  2. Potatoes -2
  3. Onion -1
  4. Green Chillies -2
  5. Red Chilly Powder -1 tsp
  6. Coriander Powder -1 tsp
  7. Cumin Powder -1 tsp
  8. Garam Masala -1 tsp
  9. Dry Mango Powder -1 tsp
  10. Vegetable Oil -1 tbsp

For the tempering:

  1. Cumin – 1 tsp
  2. Black Mustard -1 tsp
  3. Asafoetida -A pinch
  4. Vegetable Oil -2 tbsp

For garnish -Chopped cilantro or fresh cream.

STEPS

Step 1

DSC02479_20180812155853692.jpgTo make the pooris, firstly take the wheat flour in a bowl. Add the grated cabbage, potato, salt, red chilly powder,garam masala powder, oil and baking powder and make a pliable dough of it using water.

Step 2

DSC02480_20180812155736875.jpgNow make small balls from the dough and using rolling pin make small pooris from it which are smaller than chapatis and keep aside. Heat oil in a vessel and when its quite hot drop the above-made pooris in the oil one by one and fry them out making sure they don’t burn.Keep aside.

Step 3

DSC02484_20180812155427776For making the curry roast the peanuts and grind them into a fine paste. Also, scrape the potatoes and cut them into medium-sized cubes. Next, take a pan and add oil to it. Then add the cumin, black mustard, asafoetida and on their spluttering add red chilly powder,garam masala, dry mango powder, salt, turmeric powder and then add the chopped and peeled potatoes and fry them for five minutes before adding the peanut paste. Fry again for two minutes and add water to make gravy. Simmer for ten minutes and then switch off the gas. You can garnish it with chopped cilantro or fresh cream.

Our Peanut And Potato Curry is done. Serve it with cabbage pooris, regular wheat flour pooris, paranthas or with steamed rice and dal fry.

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

 

 

 

 

 

Advertisements

Brinjal In Curd And Almond Sauce

BRINJAL IN CURD AND ALMOND SAUCE

Hello friends.Welcome to my cooking corner again. Today I’m going to share a very quick curry recipe with you all of Brinjal in curd and almond sauce. It is a wholesome, tasty and healthy treat for everyone who loves a classic taste and who does not want to spend too much time in the kitchen. The dish is creamy and carries a wonderful flavor to pep up your mood and make you smile. So let’s start with its making—

Ingredients:-

  1. Brinjal-250 gms
  2. Curd-1 cup
  3. Onions-2
  4. Almond-10
  5. Ginger-Garlic(cut into pieces)-1 tsp
  6. Turmeric Powder- 1 tsp
  7. Red Chilly Powder- 1 tsp
  8. Coriander Powder-1 tsp
  9. Garam Masala-1 tsp
  10. Tomato Puree-1 tbsp
  11. Vegetable Oil-1 tbsp

For Garnish-Freshly chopped cilantro and fresh cream.

STEPS

Step 1

IMG-5383.JPGWash and make a slit on the brinjals. It’s preferable to use small variety ones. Chop the onions, green chilies, and cilantro. Make a paste of onions and almonds.

Step 2

Take a pan, add oil to it. Shallow-fry the brinjals. Now add in the chopped ginger-garlic and the spice set,i.e, salt, turmeric powder, red chilly powder, coriander powder,garam masala and tomato puree and fry it for a minute. When the spices are half browned add the onion-almond paste and again fry for a minute.

Step 3

IMG-5387.JPGNow add the fried brinjals and saute again before adding water for the gravy. Let the curry simmer for five minutes and lastly, add some beaten curd. Simmer again for two minutes. Switch the gas off and garnish with chopped cilantro and fresh cream.

Our Brinjal In Curd And Almond Sauce is done. Serve it with chapatis, steamed rice, lentil or bread of your choice.

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

 

Chicken, Lentil And Veggie Mix

CHICKEN,LENTIL AND VEGGIE MIX

Hi there.Welcome to my food corner again.Today I’ll be sharing with you a very wholesome,tasty and healthy curry recipe and has the goodness of double proteins in the form of chicken and lentils and also green vegetables in it.So let’s start with it—

Ingredients:-

  1. Chicken-150 gms
  2. Mixed Vegetables(French Beans, Carrot, Capsicum)-25 gms each
  3. Lentil(Rajma and Black Gram)-100 gms
  4. Onions-2
  5. Green Chillies-2
  6. Ginger-Garlic Paste-2 tsp
  7. Salt-According to taste
  8. Turmeric Powder-1 tsp
  9. Red Chilly Powder-1 tsp
  10. Coriander Powder-1 tsp
  11. Cumin Powder-1 tsp
  12. Chicken Masala-1 tsp
  13. Garam Masala-1 tsp
  14. Tomato Puree-1 tbsp

For the tempering:-

  1. Cumin-1 tsp
  2. Bay Leaf-1
  3. Whole Garam Masala(green and black cardamom, cinnamon, star anise)-1 tsp
  4. Vegetable Oil or Ghee-1 tbsp

STEPS

Step 1

IMG-5365.JPGWash the chicken and boil it. Wash and dice the given veggies, french beans, carrot, capsicum, peas and blanch them for two minutes. Also boil the lentil, rajma and whole black gram. In this recipe, I have used rajma and urad dal but alternately you can use any other dal too. Chop the onions, green chilies, and cilantro.

Step 2

Now take a pan and add some ghee,butter or oil.Splutter the cumin,bay leaf,whole garam masalas and then add the chopped onions and green chillies.After frying for a minute add the ginger-garlic paste and fry again.Now add the spices,salt,turmeric powder,red chilly powder,coriander powder,cumin powder,chicken masala,garam masala and fry again before adding the tomato puree and dry mango powder for the perfect touch.

Step 3

IMG-5369.JPGNow add the blanched chicken and fry for three minutes. Then add the mixed veggies and boiled lentil along with water for the gravy. Let it simmer for ten minutes before switching the gas off. Garnish with chopped cilantro though it is optional.You can also add fresh cream to get that extra grasp of taste but I promote fitness and health more than the taste part so I have avoided it.

Our Chicken, Lentil And Veggie Mix is done. Serve it with steamed or fried rice, tandoori rotis, kulchas or paranthas.

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

 

 

 

 

Cottage Cheese And Veggie Mix

COTTAGE CHEESE AND VEGGIE MIX

Hello and welcome friends once again to my cozy cooking corner. Today I’ll be sharing with you a wholesome curry dish which is green, healthy, tasty and quite flavorful too. It has a mix of green veggies along with spinach and requires little or no oil to make with. It can be had with tandoori rotis, paranthas and is really simple to make. So let’s start with the recipe—-

Ingredients:

  1. Spinach-200 gms
  2. Panir-100 gms
  3. French Beans-100 gms
  4. Dry Fruits(cashew and raisins)-1 tbsp
  5. Carrot-50 gms
  6. Capsicum-50 gms
  7. Peas-100 gms
  8. Potato-1
  9. Green Chillies-2
  10. Onion-2
  11. Ginger-Garlic-cut into small pieces
  12. Turmeric Powder-1 tsp
  13. Red Chilly Powder-1 tsp
  14. Coriander Powder-1 tsp
  15. Cumin  Powder-1 tsp
  16. Garam Masala-1 tsp
  17. Subzi Masala-1 tsp
  18. Tomato Puree-2 tbsp
  19. Vegetable Oil-1 tbsp
  20. Fresh Cream-For Garnishing

STEPS

Step 1

IMG-5294

Wash, cut and blanch the spinach and the vegetables. Chop the onions, green chilies, cilantro finely. Roast the dry fruits.

Step 2

Take a pan and add oil to it. Then add the chopped onions and green chilies. Saute and add the cut ginger-garlic and fry again. Next add the spices, salt, turmeric powder, red chilly powder, coriander powder, cumin powder,subzi masala, tomato puree,garam masala and fry for three minutes.

Step 3

Add the blanched veggies and saute for three minutes. Now add the blanched spinach and fry again for two minutes.

Step 4

IMG-5295.JPG

Add water for the gravy and simmer the curry on a medium flame for five minutes. Add the dry fruits. Remove from flame and garnish with fresh cream.

Our Cottage Cheese And Veggie Mix is ready. Serve it with tandoori rotis, naan, bread or anything you wish to.

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

Oil-Free Sponge Gourd With Garbanzo Beans

OIL-FREE SPONGE GOURD WITH GARBANZO BEANS

Hi, my dear friends.Welcome to my food corner again. Today I will make a simple healthy and tasty recipe of Sponge Gourd With Garbanzo Beans curry which is oil-free. It just needs some basic ingredients and less of your time to prepare. I make it in my kitchen and it is liked by all, being healthier. So I suggest that all of you too try it sometime in your kitchens. So let’s start with the recipe—

Ingredients:

  1. Sponge Gourd -1 kg
  2. Garbanzo Beans -200 gms
  3. Onions -2
  4. Minced Garlic -1 tsp
  5. Ginger Paste – 1 tsp
  6. Green Chillies -2
  7. Cumin Powder -1 tsp
  8. Paprika -1 tsp
  9. Garam Masala -1 tsp
  10. Five Spice -1 tsp
  11. Bay Leaf -1
  12. Lemon Juice -2 tsp

STEPS

Step 1

Wash, scrape and cut the sponge gourd into small pieces. Chop the onions and green chilies. Soak the garbanzo beans overnight and boil it.

Step 2

IMG-5269In a kadhai add the five spice, bay leaf and let it splutter. Dry roast it. Then add the chopped onions and green chilies and fry for three minutes till the onions are half fried. Now, add in the minced garlic and ginger paste and fry for two minutes. Now add the spice mix, salt, turmeric powder, paprika, cumin powder,garam masala and fry everything till it loses its rawness.

Step 3

IMG-5271.JPGNow add the chopped veggie and some water. When the water in the dish evaporates and the veggie is cooked, add the boiled garbanzo beans and saute it for five minutes until the beans are lightly fried. Finally, when the veggie and beans are properly sauteed, switch off the gas and let the dish cool. Lastly, add  2 tsps of lemon juice to the dish.

Our Oil-Free Sponge Gourd And Garbanzo Beans Curry is done. Serve it with hot chapatis(Indian flatbread), paranthas or with rice, dal and a homemade chutney, preferably mango chutney.

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

 

 

 

Sponge Gourd And Flax Seed Curry

SPONGE GOURD AND FLAX SEED CURRY

Hi everyone and welcome to my cozy cooking corner again. How are you all? I have been late to post my new creation because was having guests at home and lots of fun and enjoyment though I am now back to my blogosphere and ready to roll. It’s the month of June and it’s pretty hot in here in Delhi and the whole of India. People generally enjoy seasonal fruits and vegetables more, now and we have a perfect variety of them too like mangoes, sponge gourds, ladyfingers, pointed gourds etc. We generally want our preparations to be milder and tastier this time of the year. So I am sharing a recipe of sponge gourd with roasted flax seed powder. I have made similar recipes using flax seed powder and other different vegetables and this one is in line with the others in being tastier, healthier and all green. So let’s start with the dish—-

Ingredients:-

  1. Sponge Gourd – 1 kg
  2. Roasted Flaxseed Powder -200 gms
  3. Radish -1
  4. Turmeric Powder -1 tsp
  5. Red Chilly Powder – 1 tsp
  6. Garam Masala – 1 tsp
  7. Dry Mango Powder or Tamarind Paste- 1 tsp
  8. Salt – According to taste

For the tempering:-

  1. Five Spice mix -1 tsp
  2. Dry Red Chillies – 2
  3. Bay Leaf – 1
  4. Fortune Mustard Oil -1 tbsp

STEPS

Step 1

Wash and scrape the sponge gourd and cut into round pieces. Wash and cut the radish likewise.

Step 2

Take a pan and add all the tempering ingredients into it. Let it splutter.

Step 3

Next add the chopped sponge gourd, radish, and salt, turmeric powder, red chilly powder,garam masala, and fry for three minutes. Now add enough water, cover and simmer on a medium flame.

Step 4

Now when the veggies are half cooked add the roasted flax seed powder and dry mango powder and saute the curry till water evaporates.

IMG_5212.jpg  Our Sponge Gourd And Flax Seed Curry is done. Serve it with steamed rice, rasam, garlic chutney and poppadums or friums.

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

 

 

Pigeon Pea Fritters In Almond And Poppy Gravy

PIGEON PEA FRITTERS IN ALMOND AND POPPY GRAVY

Hi, friends welcome back. I hope you all are doing good. Today’s recipe of mine is inspired from the rural areas of  Bihar mixed with my idea of presenting it. The recipe is Pigeon Pea Fritters In Almond And Poppy Seeds Gravy which is made of pigeon pea fritters shallow fried in a rich, creamy, flavourful gravy of poppy, almonds, and peanuts. It is tasty and does not require too much of oil too. I made this recipe today and decided to share it with you all too. I hope you like it. The recipe is as follows:—

Ingredients:—For the fritters

  1. Pigeon Pea- 250 gms
  2. Onion(big)- 1
  3. Dry Red Chillies -4
  4. Green Chillies -2
  5. Cumin -1/2 tsp
  6. Cumin Powder – 1 tsp
  7. Coriander Powder -1 tsp
  8. Garam Masala -1 tsp
  9. Fresh Lemon Juice -1 tsp
  10. Salt – According to taste
  11. Corn Flour – 1 tbsp(for binding)
  12. Curry Leaves -optional
  13. Freshly chopped cilantro -optional

For the gravy:

  1. Onion -1
  2. Ginger Garlic Paste -1 tsp
  3. Poppy Seeds paste- 1 tbsp
  4. Almonds -4
  5. Peanuts -5
  6. Turmeric Powder -1 tsp
  7. Red Chilly Powder -1 tsp
  8. Garam Masala -1 tsp
  9. Coriander Powder – 1 tsp
  10. Tomato Puree -1 tsp

For Garnishing:—

  1. Fresh Cream
  2. Cilantro – optional

For the tempering:

  1. Black Cardamom -1
  2. Green Cardamom -2
  3. Cinnamon Stick -1
  4. Bay Leaf – 1
  5. Vegetable Oil – 2 tbsp

STEPS

Step 1

 

IMG-5196.JPG
Pigeon Pea Fritters

To make the fritters wash and soak the pigeon peas overnight. Grind it coarsely the next day and keep aside. Make a paste from poppy seeds, almonds, and peanuts. Grind onions to make its separate paste.

Step 2

Now take a bowl. Add the ground pigeon pea along with the other ingredients like chopped onion, dried red chilies, green chilies, cumin, cumin powder, coriander powder,garam masala, salt, lemon juice and mash it well. You can add fresh cilantro too if you want. To make binding easier, add some corn flour in the batter. Make small patties out of this mixture and keep aside.

Step 3

IMG-5193.JPGLet’s start making the gravy now. For that, take a kadhai and add the tempering ingredients into it. When spluttering starts, add the onion paste and saute for a minute. Now add ginger-garlic paste and fry again for a minute. Next add the spice mix, salt, turmeric powder, red chilly powder, coriander powder,garam masala, tomato puree and fry this masala for three minutes. When the masalas start leaving the sides, add the masala paste of almond-poppy-peanuts and saute again for two minutes. Next, add water to make the gravy. Simmer this gravy on a medium flame for ten minutes. Then add in the fritters and let it again boil for five minutes.

Our Pigeon Pea Fritters In Almond And Poppy Gravy is done. Garnish with fresh cream and chopped cilantro. Serve it with tandoori rotis and naan.

Note point:—You can use any lentil of your choice here other than what I have used.

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