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

B612_20190609_090033_510.jpgSoak 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

B612_20190609_085854_396.jpgLastly, 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!!!

 

 

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Fenugreek Rice with Split Pigeon Pea(Toor Dal)Kadhi

FENUGREEK RICE WITH SPLIT PIGEON PEA(TOOR DAL) KADHI

Hello and welcome back everybody to my cooking corner. Sorry for the late post, was not able to find time because of certain personal engagements.Hope you all are doing great.A  very happy Ram Navami to my Indian friends. Today I am going to share a healthy recipe of Fenugreek Rice and Split Pigeon Pea or Toor Dal Kadhi. This rice is a healthy change from regular fried rices with mild seasonings and very less oil. The kadhi is also very healthy and a real tummy cooler to be had in summers. The use of curd in both the recipes augments the taste and nutritional levels of both dishes. I hope you guys will like it and try it sometime. So let’s start with the recipes—

Ingredients:-For the fenugreek rice

  1. Basmati Rice-1 glass
  2. Fenugreek Greens-1 cup
  3. Green Peas-1/4 cup
  4. Potato-1
  5. Onions-2
  6. Green Chillies-2
  7. Ginger-Garlic Paste-1 tsp
  8. Thick Curd-1 tbsp
  9. Sugar-A pinch
  10. Coriander-Cumin Powder-1 tsp
  11. Red Chilly Powder-1 tsp each
  12. Garam Masala-1 tsp
  13. Tomato Puree-1 tbsp
  14. Salt-According to taste
  15. Water-11/4 glass(with the same measurement as rice)

For the tempering:-

  1. Ghee-2 tbsp
  2. Cumin-1 tsp
  3. Bay Leaf-1
  4. Black Cardamom-2
  5. Green Cardamom-2
  6. Cinnamon Stick-1
  7. Clove-4
  8. Black Pepper-2

For the garnish-Roasted cashews.

STEPS

Step 1

DSC03949.jpgChop and wash the fenugreek finely. Chop the onions, green chilies. Beat the curd. Boil the potato, chop and shallow fry it and keep aside. Take a pressure cooker and add in all the tempering ingredients in it. Now add the chopped onions and chilies and saute for a minute. Add the ginger-garlic paste, spices,coriander-cumin powder, red chilly powder,garam masala, salt and fry them for two minutes. Add the tomato puree. Fry it too. Add in the chopped greens and fry for three-four minutes.

Step 2

Now wash and add 1 glass of basmati rice in the cooker. Fry it for one minute. Also add the roasted cashews, salt, and beaten curd. Sprinkle a pinch of sugar also. Add water(1 1/4 glass)and set the cooker over low flame for fifteen minutes to make this fenugreek fried rice.

Our aromatic Fenugreek Rice is ready. Serve it with Toor Dal Kadhi.

SPLIT PIGEON PEA OR TOOR DAL KADHI

  1. Toor Dal-200 gms
  2. Drumstick-1
  3. Broad Beans-50 gms
  4. Onions-1
  5. Green Chillies-2
  6. Ginger-Garlic Paste- 1 tsp
  7. Tomato-1
  8. Turmeric Powder-1 tsp
  9. Coriander Powder-1 tsp
  10. Red Chilly Powder-1 tsp
  11. Garam Masala-1 tsp
  12. Dry Mango Powder- 1 tsp
  13. Thick Curd(beaten)-1 cup
  14. Salt-According to taste

For the tempering:-

  1. Cumin-1 tsp
  2. Asafoetida-A pinch
  3. Vegetable Oil-1 tbsp

For the garnish:-Chopped Cilantro

STEPS

STEP 1

DSC03950_20190413170959760.jpgWash and boil toor dal with some kokum flowers and fenugreek seeds, salt and turmeric powder. Cut the drumsticks and broad beans into large pieces and blanch them.

Step 2

Take a pan and add all the tempering ingredients in it. When they splutter, add in the chopped onions and green chilies and fry for half a minute. Now add the ginger-garlic paste and fry again.

Step 3

Add in the spices, coriander powder, red chilly powder, garam masala, dry mango powder. Fry again and add the tomato. Fry everything well so that the rawness goes away completely.

Step 4

DSC03951.jpgAdd the blanched veggies also. You can add any vegetable of your choice. Now add the toor dal and let it simmer for five minutes. Lastly, add some beaten curd and garnish with chopped fresh cilantro.

Our Toor Dal Kadhi is ready. Serve both dishes together.

Note point—The veggies are not visible in the picture of Dal Kadhi but they have been added to make the dish.

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

 

 

 

 

Vegetable And Keema Rice

VEGETABLE AND KEEMA RICE

Hello and welcome to my cooking corner again. Today I will be making Vegetable And Keema Rice which is a great combination of vegetables, minced chicken, mushrooms, mild spices. It is tastier and handy to make also. So let’s start with the recipe—

Ingredients:-

  1. French Beans-50 gms
  2. Carrot-25 gms
  3. Mushroom-4
  4. Raw or Boiled Rice-200 gms
  5. Onions-3
  6. Ginger-Garlic Paste-1 tsp
  7. Tomato Puree-2 tbsp
  8. Turmeric Powder-1/2 tsp
  9. Red Chilly Powder-1/2 tsp
  10. Cumin Powder-1 /2  tsp
  11. Biryani Masala-1 tsp
  12. Garam Masala-1 tsp
  13. Nuts-Cashews and Raisins(optional)
  14. Salt-According to taste
  15. Sugar-A pinch

For tempering:-

  1. Cardamom-1
  2. Cloves-2
  3. Cinnamon-1 small stick
  4. Ghee-1 tbsp
  5. Vegetable Oil-1 tbsp

STEPS

Step 1

Wash the rice. Chop french beans, carrot, and onions. Cut the mushrooms. Blanch all the veggies except onions.

Step 2

DSC03890.jpgTake a vessel and add all the tempering ingredients. Add the chopped onions and fry for a minute. Next, add the ginger-garlic paste and fry it again. Now add the spices, turmeric powder, red chilly powder,coriander-cumin powder, biryani masala,garam masala, and salt and fry for one minute.

Step 3

DSC03909.jpgAdd the tomato puree and fry. Now add the chicken keema. Fry it for four minutes. When the spices are well cooked and aromatic and the keema too is half cooked, add in the blanched vegetables, rice and a pinch of sugar and fry this again for two-three minutes. Now add enough water and cook by covering the vessel with a lid. Cook till done. Garnish it with some cashews and raisins though it is optional.

Our Vegetable And Keema Rice is done. Serve it with mixed veg raita and lots of fresh salads.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!! And Happy Holi to my Indian friends here.

 

 

 

 

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!!!

 

 

 

 

 

 

 

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!!!