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!!!

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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

DSC03050_20181019235404354

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

DSC03056_20181019233956362.jpg

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

DSC03009.jpgWash 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.

DSC03006.jpgOur 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!!!

 

 

 

 

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

DSC02945_20181010153515674.jpgWash 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

DSC02948_20181010153205396.jpgNow 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 

DSC02928_20181005005746891.jpgWash, 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

DSC02923_20181005010259679.jpgNow 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!!!

 

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!!!

 

 

 

 

 

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!!!