Ridge Gourd and Flaxseed Curry

RIDGE GOURD AND FLAXSEED CURRY

Hello, and welcome to my cooking corner again. In summer vegetables we find the family of gourd veggies quite frequently some of which are pointed gourd, sponge gourd, ridge gourd, bottle gourd, ivy gourd, snake gourd, etc. We use these veggies to make various dishes in our kitchens. Today I am going to share the recipe of ‘Ridge Gourd and Flax Seed curry.’ It is a tasty, healthy, and easily made recipe that can be made from scratch and quickly. In one of my earlier posts, I have made a similar recipe using sponge gourd and flax seed curry but with slightly different ingredients. I hope you guys will like this simple and healthy preparation. So let’s start with the making—

Ingredients:-

1. Ridge Gourd-1 kg
2. Onions-3
3. Turmeric Powder-1 tsp
4. Coriander Powder-1 tsp
5. Garam Masala-1 tsp
6. Red Chilly Powder-1 tsp
7. Dry Mango Powder or Lemon juice-1 tsp
8. Salt-According to taste

For the tempering:-

1. Paanch Phoran-1/2 tsp
2. Asafoetida-A pinch
3. Tejpatta-2(optional)
4. Dry Red Chillies-2(optional)
5. Oil-2 tbsp

For the flaxseed masala:-

1. Flaxseed-2 tbsp
2. Coriander seeds-1 tbsp
3. Cumin seeds-1 tsp
4. Bay Leaf-1
5. Dry Red Chilly-1

STEPS

STEP 1

Wash and scrape the ridge gourd. Cut it into round pieces. Wash and chop the onions finely. To make the flaxseed masala, roast all it’s ingredients on a medium flame and grind it into a fine powder.

STEP 2

Take a wok. Add oil and the tempering ingredients in it. Let it splutter. Add the chopped onions and fry it for 5-10 minutes. Add in salt, turmeric powder, red chilly powder, coriander powder,garam masala and fry for 1-2 minutes.

STEP 3

Now add in the veggies and also some water and let it cook for ten minutes. Cover it and let it simmer.

STEP 4

When the water dries up a little add in the flaxseed masala and mix it well. Add in dry mango powder. Mix again and let it simmer on a low flame for five more minutes. You can saute it up or serve it as a curry too.

Our Ridge Gourd and Flaxseed Curry is done. Serve it with bread, rice, noodles, chapatis, etc.

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

Water Spinach Curry

WATER SPINACH CURRY

Hello, and welcome to my cooking corner again. How are you all today?Happy Saturday to you guys.Today I am going to share with you a very healthy recipe of Water spinach curry. It is a tropical plant grown as a vegetable for it’s tender shoots. It is known by various other names such as river spinach, Chinese spinach.

Today I will make it’s soupy curry with tempering and will serve it with steamed rice and Indian version of mashed potatoes.It is very tasty, healthier and is good for the digestive system too. I want to share it with you guys.Now let’s get started with this recipe—

INGREDIENTS

1. Water Spinach-500 gms
2. Turmeric Powder-1/2 tsp
3. Salt-According to taste
4. Corn starch-1 tbsp
5. Dry Mango Powder or raw mango-1 tbsp/1
6. Water-As required

FOR TEMPERING:-

1. Crushed Carom seeds-1/2 tsp
2. Asafoetida-A pinch
3. Coriander Powder-1 tsp
4. Red ChillyPowder-1 tsp
5. Garam Masala Powder-1 tsp
6. Oil-1 tbsp

STEPS

Step 1

To make the curry, firstly pluck the leaves off the stem of spinach. Wash it.Now boil water in a vessel. And then add the spinach and raw mango in it.Cover and cook for 3-5 minutes.Boil it till it is cooked well.If you do not have raw mango you can use dry mango powder instead.I have used the latter.

Step 2

Add cornstarch in a bowl along with some water and mix to make a solution. Add this to the boiled greens slowly. Stir it for a while.Simmer the flame and cook it for 3 minutes.It should have a thin soup-like consistency.

Step 3

Now take a pan. Add all the tempering ingredients.When it’s done, mix this tempering in the greens.

Our Water Spinach Curry is done. Serve it with rice and Indian style mashed potatoes.If you want to know the recipe of mashed potatoes do refer to my post on the same.

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

 

 

Sweet And Tangy Kidney Beans Curry

SWEET AND TANGY KIDNEY BEANS CURRY

Hello, and welcome to my cooking corner again. Happy Makar Sankranti to all of you. Today I am going to share a recipe of Sweet And Tangy Kidney Beans Curry. Curry is a staple of Indian cuisine. Rajma curry is a famous recipe in every household here. And it is loved by all. In my family too, my son loves to eat rajma curry with steamed rice. The recipe that I have shared is my twisted, delicious version and I wanted to put this idea of adding some dried mint, sugar, and tamarind in the curry into action. You can make a similar curry with other beans available in the markets too. If you guys like my recipes do share your  and comments on it. Till now I have mostly made authentic recipes and some have been experimental too. I hope in the new year I try my hands on other kinds of recipes and ideas too expanding my horizons. This curry dish was liked very much in my family and I hope you guys too will try it soon too. Do share your experiences and comments when you make the curry and enjoy it. So let’s start with the recipe….

Ingredients:-

1. Rajma-250 gms
2. Onion-1(finely chopped)
3. Onion-dried mint and green chilly paste-1 tsp
4. Ginger-Garlic Paste-1 tsp
5. Tomato Puree-2 tbsp
6. Cumin Powder-1 tsp
7. Rajma Masala-1/2 tsp
8. Garam Masala-1/2 tsp
9. Turmeric Powder-1/2 tsp
10. Salt-According to taste
11. Tamarind Paste-1/2 tsp
12. Sugar-1/2 tsp
13. Vegetable Oil-2 tbsp

STEPS

Step 1

Soak rajma overnight and pressure cook it the next day till done.

Step 2

Take a pan and add vegetable oil. Now add the chopped onion and fry for two minutes. Then the ground onion-green chilly-dried mint paste and fry it too. Next, add ginger-garlic paste and fry. Then add the spices, salt, turmeric powder, red chilly powder, cumin powder, rajma masala, and garam masala and fry again.

Step 3

Fry the masalas till they lose the rawness. Next, add the tomato puree or chopped fresh tomatoes and fry again. Fry all the masalas for a minute. And then add the boiled rajma and water and simmer on medium flame. Finally, add the tamarind paste and sugar and mix it well. Simmer for two minutes. Garnish with freshly chopped cilantro.

Our Sweet And Tangy Kidney Beans Curry is done. Serve it with steamed rice.

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

Split Black Gram Fritter Curry

SPLIT BLACK GRAM FRITTER CURRY

Hello everyone.Welcome to my cooking corner. Today I am sharing with you a recipe of Split Black Gram Fritter Curry. It is a recipe of spiced split black gram dough steamed ,shallow-fried and dipped in a thick onion-tomato gravy. It is tasty, innovative and healthier too. In my place, it is called IRHAR and is served during marriage ceremonies. In my first family, we preferred to eat chapatis at night only and my mom used to make it quite often. You can have it with tandoori rotis and rice too. I hope you guys will like it. Do try it and share your experience with me. So let’s start with the recipe—

Ingredients:-For the Split Black Gram fritters

1. Split Black Gram-250 gms
2. Cumin-1/2 tsp
3. Asafoetida-A pinch
4. Pepper Powder-1/2 tsp
5. Red Chilly Powder-1 tsp
6. Cumin Powder-1/2 tsp
7. Garam Masala-1 tsp
8. Salt-According to taste
9. Water-As required

For the curry:-

1. Onion-2
2. Green Peas-100 gms
3. Ginger-Garlic Paste-1 tsp
4. Turmeric Powder-1 tsp
5. Cumin Powder-1 tsp
6. Red Chilly Powder-1 tsp
7. Tomato Puree-1 tbsp
8. Garam Masala-1 tsp
9. Salt-According to taste
10. Vegetable Oil-1 tbsp

For Garnish—Fresh Cream

STEPS

STEP 1

Wash and soak the split black gram overnight. Grind it a little coarsely without adding more water. Grind the onions into a fine paste. Mix all the above-given spices into the dough and keep aside.

STEP 2

Now make rolls from the dal batter and boil them in hot water for 15 minutes. When it hardens take out the rolls from water and let them dry.

STEP 3 Cut it into thin rounds and shallow fry till browned and crispy.

STEP 4

Next, take a pan and add oil into it. Next, add the onion paste and fry it. Now I will add the ginger-garlic paste. Fry for two minutes. Next, add all the spices, turmeric powder, red chilly powder, cumin powder by mixing in water. In this way, our spices will not get burnt. Next, add tomato puree. Fry for two minutes. Now I will add the green peas and fry again for one-two minutes. Now it’s time to add garam masala. Fry for a minute. Now I will add the fritters to the gravy along with water and simmer for five minutes.

STEP 5

Our Split Black Gram Fritters In Curry is done. Garnish with fresh cream. You can also add fresh coriander to it.

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

Vegetable And Curd Shorba

VEGETABLE AND CURD SHORBA

Hello, and welcome to my cooking corner again. I have been late for my post as some renovation work was going on in my kitchen which has ended today. Today I am going to share a super easy recipe of Vegetable Curd Shorba which is healthier and if all preparations are done, it really is a no timer. This shorba can be had with your choice of bread or rice too. So let’s start with the recipe—

Ingredients:-

1. Cut mixed veggies like cauliflower, green peas, french beans, carrots, potato, and spinach-250 gms
2. Beaten Curd-100 gms
3. Cottage Cheese or Panir-25 gms
4. Thick Coconut Milk-3 tbsp
5. Almond-cashew and onion paste-1 tsp
6. Green Chilly-1
7. Tomato- 1(big)
8. Cumin Powder-1/2 tsp
9. Red Chilly Powder-1/2 tsp
10. Turmeric Powder-1/2 tsp
11. Garam Masala-1 tsp
12. Salt-According to taste
13. Fresh Cream-1 tbsp

For the tempering:-

1.  Cumin-1/2 tsp
2. Kasuri Methi-1 tsp
3. Asafoetida-A pinch
4.  Butter-2 tbsp

STEPS

Step 1

Wash, cut and blanch the veggies. Finely chop the green chilies and tomato. Cut the cottage cheese in pieces. Make a paste of almond, cashew, and onion and keep aside.

Step 2

Take a pan. Add tempering ingredients, then add chopped chilies. Now add the almond, cashew and onion paste. Saute it till the masala paste is well fried. Add all the above-given spices. Now add the chopped tomatoes and fry again.

Step 2

Next, add the blanched veggies. Fry for three-four minutes with the masala mix on high flame. Now add adequate water and let it boil for three minutes. Add coconut milk and panir cubes and let it boil for another two-four minutes. Now switch off the gas and let the gravy cool. Now it’s time to mix the beaten curd. Switch off the gas. Finally, garnish with fresh cream.

Note point—-Fresh curd should only be used to make the recipe.

Our Vegetable And Curd Shorba is done. Serve it with toasted bread, steamed rice or with anything that you want to.

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

 

Chickpea, Fish And Fenugreek Curry

CHICKPEA, FISH AND FENUGREEK CURRY

Hello, and welcome to my cooking corner again. Today I am going to share a recipe of chickpeas cooked with fenugreek and fish. It is a wholesome, healthier dish to have for lunch or dinner and it can be made totally without oil too. So let’s start with the making—

Ingredients:-

1. Chickpeas(Garbanzo Beans)-200  gms
2. Boneless Fish-2 pieces
3. Fenugreek Leaves-100 gms
4. Onion-2(big)
5. Kasuri  Methi-1 tsp
6. Thick Coconut Milk-1 cup
7. Green Chillies-2
8. Ginger-Garlic(chopped)-1 tsp
9. Tomato Puree-3 tbsp
10. Turmeric Powder-1 tsp
11. Red Chilly Powder-1 tsp
12. Coriander Powder-1 tsp
13. Chana Masala-1 tsp
14. Garam Masala-1/2 tsp
15. Salt-According to taste
16. Vegetable Oil-2 tbsp

STEPS

Step 1

Soak the garbanzo beans overnight and pressure cook till done. Marinate the fish with salt, turmeric powder, fish masala, garlic paste and keep aside for 1 hour. Shallow fry it.

Step 2

Chop the fenugreek leaves and grate one onion and chop the other. Take a pan and add the oil and kasuri methi. Add chopped onion, chopped ginger, and garlic and fry for a minute. Now add the fenugreek leaves and fry it too. Next add the grated onion, spice mix, coriander powder, chana masala, red chilly powder,garam masala, salt and fry for half a minute. Now add tomato puree and fry again. You can use chopped fresh tomatoes instead of puree. Fry it well and then add the chickpeas. Add water for the gravy and simmer on low flame.

Step 3

Lastly, add the fried fish and thick coconut milk and boil for two minutes.

Our Chickpea, fish and fenugreek curry is done. Serve it.

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

 

 

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

To 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!!!

 

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

After 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

Take 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

Wash 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

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

Our 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!!!