Pumpkin With Moong Dal Badis

PUMPKIN WITH MOONG DAL BADIS

Hello everyone. Welcome once again to my corner. I am, as you may have noticed focussed on sharing with you all authentic recipes in my starting series which I will expand more to include modern, fusion and also international cuisine in the near future. This recipe is a very famous and a regular dish in the rural North Indian segment of our country. It is made in yellow mustard gravy and is given a slight tangy touch. It is eaten along with steamed rice and phulkas too. I make this dish sometimes which is enjoyed by all in my family. If you like it you too can make it. So the recipe is as follows–

Ingredients:-

  1. Green Pumpkin – 250 gms
  2. Moong Dal  Badis – 100gm
  3. Yellow Mustard – 150 gms
  4. Turmeric Powder -1 tsp
  5. Coriander Powder -1 tsp
  6. Red Chilly Powder -1 tsp
  7. Garam Masala -1 tsp
  8. Tomato Puree -2 tbsp
  9. Dry Mango Powder -1 tsp
  10. Salt – According to taste
  11. Freshly Chopped Coriander -For Garnish

For the tempering or tadka:

  1. Five Spice -1 tsp
  2. Asafoetida – A pinch
  3. Bay Leaf -2
  4. Kasuri Methi -1 tsp
  5. Fortune Mustard or Vegetable Oil -2 tbsp

STEPS

Step 1

IMG_5015.jpgFirstly fry the moong dal badis in 1 tsp of oil and keep aside. (I have shared the recipe for making moong dal badis in one of my earlier blogs. Please refer it from there). Peel and cut the veggie into medium-sized cubes. Grind the yellow mustard to a fine paste. Chop the coriander.

Step 2

In a heavy bottomed pan, add the tempering ingredients and the chopped veggies. Add the salt and turmeric powder and cook for three minutes covered with a lid. When the veggie gets softer add the masalas, red chilly powder, coriander powder and tomato puree and fry for two minutes. Now add the yellow mustard paste and fry again for two minutes. Add the remaining masalas,garam masala, dry mango powder and fry everything again for a minute and add water to make the gravy. Now add the badis and let it cook for four minutes to make the badis softer.

IMG_5017.jpgOur Pumpkin With Moong Dal Badis is done. Garnish with chopped coriander and serve it with phulkas, steamed rice, dal and veggies of your choice.

Note point:—The curry should be a little tangier to get the best experience. So adjust the amounts of tomato puree and dry mango powder accordingly.

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

 

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CatFish And Potato Curry

CATFISH AND POTATO CURRY

Hello friends. Welcome to my corner again. Usually, I try to make healthy dishes for my family and friends for every occasion. Today my blog is on Catfish. It is also called Shingi and in my region, it is called Magur. It is eaten in many parts of the world and preferred in  Assam. It is found in ditches, ponds, small lakes and is black in colour. It is a fish having a lot of medicinal value. It is a fish which is helpful in making blood in the body. It also has a lot of omega-3 fatty acids and no mercury. So today, I want to share the recipe of catfish with potatoes in mild spices. I hope you will like it. So this is the recipe—–

Ingredients:–

  1. Catfish or Magur Fish—250 gms
  2. Potato—2
  3. Onions—2
  4. Green Chilly—1
  5. Ginger-Garlic Paste—1 tsp
  6. Turmeric Powder—1 tsp
  7. Coriander Powder—1 tsp
  8. Cumin Powder—2 tsp
  9. Red Chilly Powder—2 tsp
  10. Fish Masala—1 tsp
  11. Tomato Puree—1 tbsp
  12. Vegetable Oil—1 tbsp

For garnishing-–Chopped Coriander(optional)

STEPS

Step 1

IMG-4919.JPGWash and clean the fish. Marinate it with salt, turmeric powder, and garlic paste. Make a paste of onion and green chilly. Peel and cut the potatoes. Shallow fry them till browned.

Step 2

Take a thick bottomed kadhai and add vegetable oil to it. Add the onion and chilly paste. Fry for three minutes. Next, add the ginger-garlic paste. Fry again. Now add the masalas, salt, turmeric powder, red chilly powder, coriander-cumin powder, fish masala and tomato puree and fry everything for five minutes.

Step 3

Add water to make the gravy and let it simmer on medium flame for ten minutes. Now add the potatoes and cook for two minutes. Lastly, add the fish pieces in and cook for a minute before switching off the gas.

IMG-4920.JPGOur Catfish And Potato Curry is done. Serve it over steamed rice and lemon-onion rings and some green chutney.

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

 

 

 

 

 

Lentil Chicken

LENTIL CHICKEN

A definite hit dish of chicken with the goodness of lentils too, this is a curry-cum-daal recipe and really is a one-dish meal kind of thing which when made needs no other help. Combined with rice or chapatis, it is a definite cracker and will be liked by one and all, that’s for definiteness. Just make it on a weekend and enjoy the taste without worries about health as they both will be just awesome.

Ingredients:

  1. Split Pigeon Pea – 250 gms.
  2. Boneless chicken – 150 gms.
  3. Onion – 1.
  4. Green Chillies – 2.
  5. Cumin – 1 tsp.
  6. Ginger-Garlic Paste – 1 tsp.
  7. Turmeric Powder – 1 tsp.
  8. Red Chilly Powder – 1 tsp.
  9. Coriander Powder – 2 tsp.
  10. Cumin Powder – 1 tsp.
  11. Chicken Masala – 1 tsp.
  12. Garam Masala – 1 tsp.
  13. Tomato Puree – 2 tbsp.
  14. Salt – According to taste.
  15. Vegetable Oil – 2 tbsp.

For Garnish:-

  1. Coriander Leaves – A small bunch.
  2. Fresh Cream-As required. (optional).

STEPS:-

Step 1

Wash and boil the daal adding a pinch of salt and turmeric powder. Finely chop the onion, green chillies, coriander leaves.

Step 2

Take a kadhai. Add the oil and cumin and when it splutters add the finely chopped onion, green chillies and saute for a minute. Now add the ginger-garlic paste and fry again. Now add the masalas, salt, turmeric powder, red chilly powder, coriander, cumin powder and garam masala. Fry and add the tomato puree. Now fry everything well to remove the raw smell and when done add in some water to cook the chicken.

IMG-4065 (1).JPG 

Step 3

When the chicken is totally cooked and half or less than half quantity of water remains in the kadhai add the boiled dal. Now let this boil for five to ten minutes. Check your seasonings lastly.

Our Lentil Chicken is done. Garnish it with freshly chopped coriander and fresh cream. It can be served with steamed rice, chapatis, pooris, tandooris and with other eatables of your choice.

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

 

 

 

Basa In Spinach Gravy

Ingredients:-For the fish fry:-

  1. Boneless fish fillet – 200 gms.
  2. Salt – A pinch.
  3. Turmeric Powder – 1 tsp.
  4. Red chilly powder – 1 tsp.
  5. Garlic(crushed)- 3 cloves.

For the gravy:-

  1. Spinach or Palak – 250 gms.
  2. Onions(chopped) – 1.
  3. Turmeric Powder – 1 tsp.
  4. Red Chilly Powder – 1 tsp.
  5. Ginger-Garlic Paste – 1 tsp.
  6. Tomato Puree – 2 tbsp.
  7. Coriander Powder – 1 tsp.
  8. Garam Masala – 1 tsp.
  9. Green chillies – 2.
  10. Cumin – 1 tsp.
  11. Vegetable Oil – 2 tbsp.

For the garnish:- Fresh Cream.

STEPS.

Step 1

Wash and marinate the fish fillet(here I  have used Baasa fish)with salt, turmeric powder, red chilly powder and crushed garlic.Shallow fry the fish in a pan.Finely chop the onions and green chillies.Blanch the spinach and then make its puree.

IMG-3806.JPGStep 2 – Take a kadhai. Add the cumin and vegetable oil to it.When they splutter add the chopped onions.Fry them till half cooked.Now add the ginger-garlic paste.Next add the green chillies, salt, turmeric powder, red chilly powder, coriander powder, tomato puree,garam masala and fry for two minutes.When the masalas are well-cooked pour in the palak puree which you made earlier and stir it up.Let it cook on medium flame for three minutes.Now drop in the fried fillets and simmer again for two-three minutes.You may check the seasonings before switching the gas off.Garnish it with fresh cream.

Our boneless fish in spinach gravy is ready.Its delicious and healthy and sure is a sight for really hungry people.Serve it with hot chapatis and fried rice, a curry and some salads.

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

 

 

 

Spicy Yam Curry

Ingredients:-For the gram flour batter

  1. Gram Flour or  Besan -1 cup.
  2. Salt – According to taste.
  3. Red Chilly Powder – 1 tsp.
  4. Asafoetida – A pinch.
  5. Garam Masala – 1/2 tsp.

For the curry

  1. Yam – 250 gms.
  2. Onions(made into a fine paste) – 2.
  3. Cumin – 1 tsp.
  4. Kasuri Methi – A pinch.
  5. Turmeric Powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Ginger-Garlic Paste – 1 tsp.
  8. Cumin Powder – 1 tsp.
  9. Tomato Puree – 1 tbsp.
  10. Garam Masala – 1 tsp.
  11. Vegetable or Subzi Masala – 1 tsp.(optional).
  12. Dry Mango or Amchoor Powder – 1 tsp.
  13. Salt – (According to taste).

STEPS.

Step 1 – Scrape, wash and cut the yam pieces in medium-sized squares.Now blanch them for five minutes or till half done.

Step 2 – Now make the gram flour batter.For that, take a bowl.Add the given amounts of Gram flour, salt, red chilly powder, turmeric powder, asafoetida,garam masala and using water make a thick batter out of it.Coat the yam pieces in it and shallow fry them till golden browned.

IMG_3746.jpgStep 3 – Take a kadhai. Add vegetable oil and splutter a pinch of cumin and kasuri methi in it.When it crackles add firstly turmeric powder, cumin powder, red chilly powder,ginger-garlic paste,garam masala and fry them for a minute.Now add the tomato puree and then add the onion paste.You can add chopped green chillies as well.Fry the masalas for two to four minutes and then add some dry mango or amchoor powder and some salt.Next, add the required amount of water for the gravy and after boiling it for two minutes drop in the fried yams.Simmer it for ten minutes.

Our Yam curry is done.Serve it with steamed rice, plain dal, chapatis or pooris.

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 Poppy And Mustard

Ingredients:-

  1. Fish(small variety)-250 gms.
  2. Poppy seeds – 2 tbsp.
  3. Yellow mustard seeds – 2 tbsp.
  4. Coriander seeds – 1 tbsp.
  5. Turmeric Powder – 1 tsp.
  6. Red Chilly Powder – 2 tsp.
  7. Fish curry masala – 1 tsp.
  8. Garam Masala – 1 tsp.
  9. Dry Mango or Amchoor Powder.- 1 tsp.
  10. Salt – According to taste.

For the tempering:-

  1. Curry leaves – A handful.
  2. Cumin and black mustard – 1 tsp.
  3. Vegetable Oil – 1 tbsp.
  4. Green Chillies-2.
  5. Kasuri Methi – 1 tsp.

STEPS.

Step 1 – Wash and marinate the fish with salt, turmeric powder, and garlic.Here I have used a variety of fish called Shrimp Scad.You can use any fish of your choice.Keep aside.

Step 2 – Shallow fry the fish properly.

IMG-3582.JPGStep 3 – Grind the poppy seeds, yellow mustard and coriander seeds using a little water.

Step 4 – Take a kadhai. Add the vegetable oil to it.Now add the cumin and black mustard, curry leaves and after it splutters add the coriander powder, salt, turmeric powder, red chilly powder and fry for two minutes.Now add the masala paste of poppy and yellow mustard, green chilies, fish curry masala and fry again for two minutes.Add the garam masala. Add water to make the gravy and add dry mango powder to make the curry a bit tangy.Let it simmer on medium flame for three minutes.Now add the fried fish to it and simmer for two more minutes.

Garnish with kasuri methi and chopped coriander.Our fish curry is ready to be served.

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

 

 

 

Oil Free Mustard Chicken

Ingredients:-

  1. Chicken – 250 gms.
  2. Yellow Mustard – 50 gms.
  3. Onions – 2.
  4. Ginger-Garlic Paste – 2 tsp.
  5. Kasuri Methi – 1 tsp.
  6. Salt – According to taste.
  7. Turmeric Powder – 1/2 tsp.
  8. Red Chilly Powder – 1 tsp.
  9. Tomato Puree – 1 tbsp.
  10. Yoghurt – 2 tbsp.
  11. Chicken Masala – 2 tsp.
  12. Coriander Powder – 2 tsp.
  13. Cumin Powder – 2 tsp.
  14. Garam Masala – 2 tsp.

For the tempering :

  1. Bay Leaf – 2.
  2.  Black mustard- 1 tsp.

STEPS.

Step 1 – Wash the chicken.Chop the onions finely.

Step 2 – Take a kadhai, add black mustard, bay leaf to it.When it splutters add the chopped onions and ginger-garlic paste and fry for two minutes.

Step 3 – Now add the masalas, salt, turmeric powder, red chilly powder, coriander powder, chicken masala and fry again.Now add the tomato puree and yoghurt.

IMG-3516.JPGStep 4 – Now add the mustard paste and fry for not more than two minutes.The amount of mustard paste should be less only as there are so many other masalas also in the dish.Add the garam masala and fry again. Add water to the gravy and simmer on low flame.Lastly, sprinkle some kasuri methi and mix everything well.

Our oil-free mustard chicken curry is ready.You may garnish it with fresh cilantro, fresh cream.Serve it with tandoori rotis, naan, fried rice etc.This is a nutritious and healthy dish which has not even one drop of oil in it.Is great for sick people especially the ones with unhealthy and weak stomach systems.

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