PASSION OF COOKING: Curry

Home » Curry

Showing posts with label Curry. Show all posts

July 01, 2020

VEGETABLE SAAGU

by passion of cooking, in Curry for chapathi

Vegetable saagu is a very simple Karnataka style dish prepared with mixed vegetables, coconut and few spices. It goes well with poori, chapathi, set dosa and Idiyappam. The rich creamy texture of the curry makes your breakfast complete.

INGREDIENTS:

Carrot - 2

Potato - 1

Peas - 1/4 cup

Beans - 8

Cauliflower florets

Oil - 1 tbsp

Salt to taste

Bay leaf - 1

Turmeric powder - 1/4 tsp

Curry leaves

For grinding:

Coconut - 3 tbsp

Fried Gram or Pottukadalai - 1 tbsp

Coriander leaves - fistful

Onion - 1 medium size

Ginger - 1/2 inch piece

Garlic - 3

Green chilli - 4

Cloves - 2

Cinnamon - 1 inch piece

METHOD:

1. Wash and chop all the vegetables.

2. Grind all the ingredients given under “For grinding” , to a fine paste. Keep it aside.

3. Pressure cook the vegetables with turmeric powder, salt and little water for just 1 whistle.

4. Heat oil in a pan, add bay leaf and curry leaves.

5. Add the masala paste and saute on low heat for 5-6 minutes or until it leaves oil.

6. Add the cooked vegetables and 1/2 cup of water.

7. Simmer for 5-6 minutes. You can adjust the consistency according to your like.

8. Delicious Vegetable saagu is ready……

9. Enjoy it with poori, set dosa, neer dosa or chapathi.....

June 04, 2020

MASOOR DAL TADKA

by passion of cooking, in Curry for chapathi

Masoor dal tadka is a popular dal in India and one of the easiest to make. The tadka (tempering), is a combination of Indian spices which are fried and immediately poured over the lentils to infuse the flavours. As the lentils cook, they turn yellow and have a wonderful earthy flavour. Serve this with hot jeera rice.

INGREDIENTS:

Red Lentil/ Masoor dal - 1/2 cup

Tomato - 1 Coriander leaves - 2 tbsp

Cumin seeds - 1/2 tsp 

Ghee - 2 tbsp Curry leaves

Ginger - 1/2 inch piece 

Asafoetida - pinch Green chili - 1

Coriander powder - 1 tsp 

Turmeric powder - 1/4 tsp Red chili powder - 1/4 tsp
Salt to taste

METHOD:

1. In a cooker add 2 tsp ghee. When it comes hot, add cumin seeds, turmeric powder, coriander powder, finely chopped green chili, finely chopped ginger and curry leaves. Roast it slightly.

2. Now add finely chopped tomato. Cook the tomatoes until mashy.

3. When ghee starts separating add masoor dal. Mix well and roast the dal with spices for 1 minute.

4. Add 2 cup water and mix well.

5. Add pinch of red chili powder and salt to taste. Mix well.

6. Close the cooker and cook the dal for 3 to 4 whistle. Turn off the flame.

7. When the pressure releases naturally, open the cooker.

8. Add finely chopped coriander to dal and mix.

9. For tempering: Heat 1 tsp ghee to the pan. Add 1/4 tsp cumin seeds, pinch of asafeotida, 2 red chili and curry leaves. Slightly roast them. Turn off the flame. Add some red chili to it. Pour the tadka over the dal.

6. Yummy Masoor Dal Tadka is ready to be served. You can serve this dal with chapati, paratha, naan or jeera rice.

May 28, 2020

MALAI KOFTA

by passion of cooking, in Curry for chapathi

Malai Kofta is a deep fried balls (koftas) made with potato and paneer are dunked in a creamy spiced smooth curry. The combination of the kofta with the curry taste awesome. It is best served with roti or paratha or naan or roomali roti. Even steamed basmati rice or jeera rice goes well with it.

INGREDIENTS:

Paneer - 200 gm

Potato - 2

Onion - 1

Tomato - 2

Green chili - 2

Cashews - 8

Oil - 1tbsp

Butter - 1 tbsp

Ginger - 1 inch piece

Garlic - 1

Salt to taste

Turmeric powder - 1/4 tsp

Red chili powder - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Garam masala - 1/4 tsp

Kasuri methi - 1 tsp

Corn flour - 1tsp

Cream - 1/4 cup

Cilantro for garnishing

Whole spices:

Green cardamom - 1

Cinnamon stick - 1 inch piece

Cloves - 2

Peppercorns - 1/2 tsp

Cumin seeds - 1/2 tsp

METHOD:

1. For gravy: Heat butter and oil in a pan. Add whole spices, onion, ginger and garlic. Saute well.

2. Add tomato and cashews. Saute well.

3. Add turmeric powder, red chilli powder, coriander powder and cumin powder. Saute well until it becomes mashy.

4. Let it cool down a little bit and make a smooth puree.

5. Heat oil in a pan. Add the prepared puree and cook it for few mins.

6. Add salt, sugar, garam masala and kasoori methi leaves. Mix well.

7. Regulate the flame to low and add cream. Saute well and switch off the flame.

8. The gravy is done and keep it aside.

9. To make Kofta: Pressure cook the potatoes for 3 whistles. Let them cool a bit then peel and mash them.

10. In a large bowl, add mashed potato, grated paneer, finely chopped green chilli, cilantro, cornflour and salt.

11. Mix everything together with your hands to form a dough.

12. Take some part of the dough and roll between your palms to make it round. Make all balls.

13. Heat oil in a kadai on medium- high heat. Drop koftas.

14. Fry until golden brown from both sides. Remove them on a tissue paper.

15. To serve place koftas on plate and top with the gravy. Garnish with cream and cilantro.

May 06, 2020

SAAG PANEER

by passion of cooking, in Curry for chapathi

Saag paneer is a classic Indian dish of cooked spinach or mixed green leaves studded with cubes of fried paneer. Thickened with cream, it's a hearty and filling vegetarian meal. Saag just means greens in Hindi, and though spinach is usually used we can also made with mustard, collard, fenugreek, or beet greens, and even amaranth or purslane. Here I used spinach, methi leaves and cilantro for making this yummy curry.....

INGREDIENTS:

Spinach - 1 bunch

Fenugreek leaves - 1/4 cup

Cilantro/ Coriander leaves - 1 handful

Paneer - 250 gm

Oil - 2 tsp

Jeera - 1 tsp

Onion - 1

Ginger garlic paste - 1 tsp

Green chili - 2

Tomato - 2

Turmeric powder - 1/4 tsp

Red chili powder - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Garam masala powder - 1/4 tsp

Kasoori methi leaves - 1/2 tsp

Salt to taste

Cream - 2 tbsp

METHOD:

1. Fry the paneer cubes using 1 tsp oil until lightly brown. Keep it aside.

2. Heat oil in a pan and add jeera. When it splutter, add onion, green chili and ginger-garlic paste. Saute well.

3. Add turmeric powder, red chilli powder, coriander powder and cumin powder. Saute well.

4. Add roughly chopped tomatoes and salt. Mix well.

5. Then add roghly chopped spinach, fenugreek leaves and cilantro.

6. Cover and cook it for 5 to 10 mins. Switch off the flame.

7. When it cools down, blend or grind it.

8. Add the puree in the same pan over low flame. Add water if required.

9. Then add cream, garam masala and kasoori methi. Saute well.

10. Add fried paneer cubes. Cover and cook it for 5 more minutes.

11. Switch off the flame and serve warm with roti or naan. Even you can use this yummy curry for rice.

April 23, 2020

BAINGAN MASALA

by passion of cooking, in Curry for chapathi

Baingan Masala is a North Indian popular eggplant recipe and it is ideally served with roti, naan and even with jeera rice. An easy recipe which you can make up in few minutes.

INGREDIENTS:

Brinjal - 4

Cumin seeds - 1 tsp

Ginger garlic paste - 1 tsp

Green chili - 2

Onion - 1

Tomato - 2

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Red chili powder - 1/2 tsp

Garam masala - 1/4 tsp

Roasted peanut powder - 3 tbsp

Oil - 1 tbsp

METHOD:

1. Heat oil in a pan. Add cumin seeds.

2. When it splutter, add ginger garlic paste and chopped green chilies. Saute well.

3. Now add finly chopped onion. Fry it for few minutes.

4. Add finly chopped tomatoes. Cover and cook until tomatoes become soft.

5. Now add turmeric powder, red chilli powder, coriander powder and salt. Saute it.

6. Add the roasted peanut powder and mix well.

7. Pour some water (approx 1/4 cup) and cook it for 2 to 3 mins or untill it leaves oil.

8. Add brinjal or baigan (cut into 1/2 pieces - lengthwise). Fry it for few seconds.

9. Add 1/2 cup water. Cover and let it cook until brinjal gets soft.

10. Stir occasionally. When the brinjal gets soft and gravy get thick add Garam masala. Mix well.

11. Switch off the flame and garnish with some coriander leaves.

April 09, 2020

MAMBHAZHA PULISSERY

by passion of cooking, in Onam sadya recipe

One of the traditional curry in Kerala sadya/ grand feast. Pulissery can be prepared with cucumber, plantain, pineapple etc... depending upon your tastebuds. The most popular one among the varieties of pulissery available in Kerala cuisine is this ripen mango pulissery. Traditionally this recipe made using ripe nattu manga, a special variety of mango having a unique smell and small in size. But you can make this with normal sweet mangoes.

INGREDIENTS:

Mango - 2

Green chilli - 5

Turmeric Powder - 1tsp

Red Chilly Powder - 1/2 tsp

Jaggery - Small piece

Curd - 1/2 cup

Salt to taste

For Grinding:

Grated coconut - 1 cup

Green chili - 2

Cumin seeds - 1/2 tsp

For Seasoning:

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Fenugreek seeds - 1/2 tsp

Red chilli - 2

Turmeric powder - 1/4 tsp

Red chili powder - 1/4 tsp

Curry leaves

METHOD:

1. Peel the mango skin and slice it into pieces.

2. Cook the mangoes in about 1 cup of water along with the turmeric powder, red chilli powder, jaggery, curry leaves, green chili and salt.

3. Grind the coconut, green chillies and cumin seeds to a fine paste.

4. Once the mangoes get cooked, add the ground coconut paste to it. Let it cook for 5 mins.

5. Add the curd and stir it well. Switch off the flame.

6. In a pan, heat oil and add mustard seeds. When it splutter add urad dal, fenugreek seeds, red chili and curry leaves. Switch off the flame and add turmeric powder and red chili powder.

7. Pour the seasoning to the curry.

8. Enjoy this yummy mambazha pulissery with rice........

March 17, 2019

BEETROOT PACHADI

by passion of cooking, in Onam sadya recipe

Beetroot Pachadi is a delicious main course recipe usually prepared in South India during special occasions like Onam, vishu etc. Made with the goodness of beetroot and mild spices, this curry is a delicious amalgamation of taste and health. It can be easily prepared. This dish can be served with cooked rice and even with chapattis or rotis.

INGREDIENTS:

Beetroot - 1

Mustard seeds - 1/4 tsp

Turmeric powder - 1/4 tsp

Curd - 1/2 cup

Salt to taste

To grind:

Grated Coconut - 1/2 cup

Cumin seeds - 1/4 tsp

Green chilli - 2 to 3

For seasoning:

Coconut oil - 1 tsp

Mustard seeds - 1/2 tsp

Red chili - 1

Curry leaves

METHOD:

1. Grate the beetroot or just crush them in a mixer jar.

2. Coarsely crush mustard seeds in a pestles and keep aside.

3. Grind coconut, green chillies and cumin seeds to a fine paste by adding little water.

4. Heat 1 tsp coconut oil in a heavy bottom vessel.

5. Add grated beetroot, curry leaves,turmeric powder and salt.

6. Just fry it for few mins.

7. Cover and cook it on a medium flame by adding little water.

8. Add ground coconut mix and some water to this and mix well.

9. Bring it to a boil.

10. Add crushed mustard seeds. Cook it for another 5 mins and the mixture becomes thick.

11. Beat the curd and add to it.

12. Mix well and switch off the flame.

13. Lets do the seasoning. Heat oil in a pan and add mustard.

14. When it splutters, add red chili and curry leaves.

15. Pour this to the pachadi.

16. Beetroot pachadi is ready.

September 27, 2018

PAVAKYA THEEYAL / BITTER GOURD THEEYAL

by passion of cooking, in Curry

Theeyal is a really popular vegetarian side-dish in most houses in Kerala. Theeyal means burnt dish, referring to roasted coconut used as the main ingredient and is usually dark brown in color, flavored with tamarind. It goes well with rice and any side dish. It can be prepared with pearl onion, bitter gourd, brinjal, okra, yam, sometimes with mixed vegetables. Today I am sharing the recipe of bitter gourd theeyal.

INGREDIENTS:

Bitter gourd - 2 (medium)

Pearl onion - 10

Tamarind - small lemon sized

Jaggery - 1 tbsp
Turmeric powder - 1/4 tsp

Salt to taste

For Masala:

Coriander seeds - 2 tbsp

Fenugreek seeds - 1/2 tsp

Red chili - 5 to 6

Pearl onions - 8
Grated coconut - 3/4 to 1 cup

Curry leaves

Coconut oil - 1/2 tsp

For Seasoning:

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Red chili - 2

Curry leaves

METHOD:

1. Cut Pavakya/ bitter gourd and pearl onions into thin strips.

2. Soak the Tamarind in a glass of water and extract juice.

3. In a pan, heat coconut oil and fry chopped bitter gourd and pearl onions until it becomes golden brown.

4. Stir in between.

5. Add tamarind extract to this.

6. Also add turmeric powder, salt and jaggery.

7. Stir well. Close the vessel and cook for some time.

8. In another Kadai/ cheenachatti, add coconut oil, coriander seeds, red chili, fenugreek seeds, curry leaves, pearl onions and grated coconut.

9. Roast until it gets a nice dark brown color.

10. Switch off the flame and continue stirring for few seconds to avoid burning.

11. When it cool, grind to a fine paste by adding little water.

12. Add this paste to the cooked Pavakya, also add required water( around 1& 1/2 cup).

13. Combine well and bring to a boil.

14. Cook this in medium-low flame till the gravy thickens and the gravy starts leaving oil at the edges. Switch off the flame.

15. Heat some oil in another pan and add mustard seeds, red chillies and curry leaves.

16. Pour the seasoning to the theeyal.

17. Serve hot with Rice!!!!

September 19, 2018

THAKKALI TOKKU / TOMATO TOKKU

by passion of cooking, in Curry for chapathi

Ripe tomatoes that are cooked down with oil and spices, make this Thakkali Thokku, which can be used as a chutney for Idlis and Dosas or as a good combination for chapathi! This Thakkali Thokku is a travel favorite amongst South Indian families. This can be easily preserved for days as it has a long shelf life when refrigerated.

INGREDIENTS:

Tomato - 7

Turmeric powder - 1/2 tsp

Red chili powder - 2 tsp

Sugar - pinch

Salt to taste

Seasame oil - 3 tbsp

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Red chili - 2

Curry leaves

METHOD:

1. Chop the tomatoes roughly and grind it to a smooth puree.

2. Heat the oil in a heavy bottomed pan and add the mustard seeds to it.

3. Once they start spluttering, add urad dal, red chili and curry leaves.

4. Now add the tomato puree, salt, sugar, turmeric powder and red chili powder.

5. Mix well. Keep the flame in medium and allow the full juice to get evaporated and the tomatoes to be cook till they are nice and thick in consistency or cook until the oil separate.

6. Switch off the flame.

7. Let it cool down completely and then move to a dry glass jar and store at room temperature for up to 2 days and in the refrigerator up to 10 days.

Vegetable saagu is a very simple Karnataka style dish prepared with mixed vegetables, coconut and few spices. It goes well with poori, chapathi, set dosa and Idiyappam. The rich creamy texture of the curry makes your breakfast complete.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Malai Kofta is a deep fried balls (koftas) made with potato and paneer are dunked in a creamy spiced smooth curry. The combination of the kofta with the curry taste awesome. It is best served with roti or paratha or naan or roomali roti. Even steamed basmati rice or jeera rice goes well with it.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Baingan Masala is a North Indian popular eggplant recipe and it is ideally served with roti, naan and even with jeera rice. An easy recipe which you can make up in few minutes.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Search This Blog

Follow Us

Dear Readers

Popular

facebook

Tags

Blog Archive

Newly added

Search

About Me

Favorite tags

Contact Form

My Instagram