Category Archives: Curries

Dry Chilli Soya Without Onion and Garlic

INGREDIENTS :

  1. Soya : 1 cup ( Medium size )
  2. Capcicum : 1 ( cut into square pieces)
  3. Tomato : 1 ( cut into cube )
  4. Green chilli : 2 ( chopped )
  5. Ginger paste : 1 tea spoon
  6. Corn flour : 1 table spoon
  7. Curd : 2 table spoon
  8. Red chilli powder : 1 table spoon
  9. Turmeric : 1/2 table spoon
  10. Salt : tastewise
  11. Sugar : 1/2 tea spoon
  12. Chilli sauce : 1 table spoon
  13. Soya sauce : 1 table spoon
  14. Corriander leaves : freshly chopped

PROCEDURE :

  1. First of all boil all the soya nicely and squeeze all the water .
  2. Take a bowl . Add curd , red chilli powder , turmeric powder , salt , sugar , corn flour and mix all nicely. Now add boiled soya in it and mix well.
  3. Take a non stick pan , add 1 table spoon oil. Fry all the soya until golden brown .
  4. In the same pan , add 1 table spoon oil again. Add ginger paste, cut capcicums and fry for some time , then add cut tomatoes , red chilli powder, salt and again fry for some time.
  5. Now add soya sauce , chilli sauce and some sugar. Add all the fried soya .
  6. Mix well all together. Add freshly chopped corriander and mix well. Serve hot with roti, paratha or plain rice.

This is a very simple recipe with readily available ingredients . Please try at home and share your experience with me in comment box.

Kala mocha ( Banana Flower) Recipe

INGREDIENTS :

  1. Kala mocha : 1
  2. Potato : 2 ( cut into small cube)
  3. Tomato : 1 small( chopped)
  4. Grated coconut : 2 table spoon
  5. Moong Dal : 2 table spoon
  6. Panch foron : 1 tea spoon
  7. Bay leaf : 1
  8. Dry chilli : 1
  9. Spice paste : ginger 1 inch , dry chilli 1, 1tea spoon cumin seeds, 1 tea spoon corriander seeds, 2 cardamom, 2 cloves , 1 inch cinnamon stick ( make paste with water)
  10. Whole garam masala : 1 cardamom , 2 cloves, 1″ cinnamon stick
  11. Turmeric powder : 1/2 tea spoon
  12. Red chilli powder : 1/2 tea spoon

PROCEDURE :

  1. Take out the hard part and the small white part from each of the single flowers of the banana flower and then cut each flowers in a very small pieces . Then wash the pieces into turmeric water.
  2. Pressure cook the pieces with water and turmeric with 2 whistle.
  3. Strain all the water and shallow fry them in less oil in medium low flame and keep aside.
  4. Dry roast the moong dal , wash well and boil them for 5 mins. keep aside.
  5. Take a kadai , add mustard oil . Add panchforon , bay leaf , dry chilli and all whole garam masala. Add cubed potatotoes and fry for 1-2 minutes. Add the masala paste,chopped tomatoes, turmeric powder, red chilli powder , salt and sugar.Now fry very well in low flame for some time .
  6. When the masala gets fried well , that time add fried banana flowers and mix well.
  7. Now add moong dal and mix well. Add water and let them boil with lid for at least 8-10 mins.
  8. Now add fresh grated coconut into it and also garam masala powder and mix well.
  9. From top add fresh corriander leaves .

This is a very special and super tasty recipe. It goes best with white rice. Enjoy with your loved ones and share your comments with me in comment box.

Methi Matar malai (Fenugreek leaves with green peas in fresh cream)

INGREDIENTS :

  1. Methi saag ( fenugreek leaves) : 250 gms
  2. Green peas : 1 cup
  3. Ginger paste : 1 table spoon
  4. Paneer : 100 gms(optional)
  5. Tomatoes : 2 big size ( paste)
  6. Whole garam masala : 1 big cardamom,2 small cardamom, 2 cloves , 1″ cinnamon stick, 1 bay leaf
  7. Kasuri methi : 1/2 tea spoon
  8. Coriander powder : 1 tea spoon
  9. Turmeric powder : 1/2 tea spoon
  10. Red chilli powder : 1 tea spoon
  11. Cashew : 7-8 ( paste)
  12. Fresh cream : 1/2 cup
  13. Cumin seeds : 1/2 tea spoon
  14. Hing : 1/2 tea spoon
  15. Salt : tastewise
  16. Sugar : 1 tea spoon
  17. Milk : 1/3 cup
  18. Garam masala powder : 1/2 tea spoon

PROCEDURE :

  1. Take out only the leaves from the stem , wash nicely and cut them in very small pieces.
  2. In a pan add little butter or oil, and shallow fry the fenugreek leaves with very less salt and keep aside.
  3. Take a kadai , add oil and let it hot . Add cumin seeds, hing , bay leaf and all whole garam masala . Add ginger paste,tomato paste , turmeric powder , red chilli powder, coriander powder and mix all together and fry for some time . When oil starts seperating add matar, cashew paste and fresh cream and mix well and cook again for sometime .
  4. Add fried leaves into it and mix well and cook for 2-3 mins. After that add milk and water together. Cover with a lid and let it boil for 5-6 mins. Add garam masala powder and mix well.
  5. From top add fresh coriander leaves and fresh cream .

This recipe has a very unique creamy taste and texture. It goes very well with roti, paratha, fried rice , butter naan and also plain rice. Please try it at home and share your experience with me in comment box.

Hot and Spicy Ladiesfinger Recipe

INGREDIENTS :

  1. Ladiesfinger : 400 gms ( cut into half )
  2. Tomato : 2 medium size( paste )
  3. Green chilli : 3-4
  4. Mustard seeds : 1 tea spoon
  5. Curd : 1 tea spoon
  6. Curry leaves : 5-6
  7. Coriander powder : 1 tea spoon
  8. Garam masala powder : 1/2 tea spoon
  9. Kasuri methi : 1/2 tea spoon
  10. Hing : 1 pinch
  11. Turmeric powder : 1/2 tea spoon
  12. Salt : tastewise
  13. Sugar : 1/2 tea spoon
  14. Red chilli powder : 1 tea spoon
  15. Coriander leaves : freshly chopped

PROCEDURE :

  1. Fry all the cut ladiesfinger pieces for 4-5 mins.
  2. Take a kadai , add mustard oil and let it become hot. Add curry leaves , mustard seeds, dry chilli ,hing and green chillies.
  3. Add tomato paste , turmeric powder , red chilli powder , coriander powder and fry them well until it starts leaving the oil. Now add curd , kasuri methi , sugar and fry again . Add fried ladiesfingers.Mix very well .
  4. Add 1/2 cup of water. Let them boil with lid for another 5-6 mins . Do not boil longer, else the ladiesfingers will be very soft.
  5. Add garammasala powder and mix well. Add fresh coriander leaves on top.

This is a very unique ladiesfinger recipe which goes very well with roti, parata or plain rice. Enjoy this recipe with your loved ones and please share your experience in comment box.

raw banana kofta curry with potato

  1. Raw banana : 2 piece
  2. Potato : 4 medium size
  3. Ginger paste : 1 table spoon
  4. Tomato : 1 medium size ( finely chopped)
  5. Dry chilli : 1
  6. Whole Garam masala : 2 cardamom, 1” cinnamon stick, 2 cloves , 1 bay leaf, 4-5 black pepper
  7. Turmeric powder : 1/2 tea spoon
  8. Salt : tastewise
  9. Sugar : tastewise
  10. Roasted cumin powder : 1 tea spoon
  11. Roasted coriander powder : 1 tea spoon
  12. Hing : 1/2 tea spoon
  13. Plain flour : 1 table spoon
  14. Red chilli powder : 1 tea spoon
  15. Kasuri Methi : 1/2 tea spoon
  16. Green chilli : 2 ( finely chopped)
  17. Coriander leaves : 1 tablespoon

PROCEDURE : ( for koftas)

  1. Boil 1 potato and 2 banana in pressure cooker with 4-5 whitsle.
  2. After boiling take out both of the banana and potato skin and mash them in a big bowl . Add roasted cumin and coriander powder,red chilli powder , plain flour,salt , sugar , green chilli and coriander leaves and mix them very well with your hand.
  3. Heat a kadai with oil. Make small balls from the mixture and fry them until golden brown .

PROCEDURE : ( For Curry )

  1. Steam rest of the potato and cut them into big pieces .
  2. Take a kadai , add oil and let it become hot. Add panchforon , bay leaf , whole garam masalas, dry chilli. Now add ginger paste and the steamed potato and fry for 1-2 mins . Add all other dry masalas ,chopped tomatoes,kasuri methi and cook for 4-5 mins.
  3. Add 1 cup hot water into the gravy, mix well and let them cook with lid for another 5-6 mins.Now add the fried banana koftas into the gravy and cook them just for 1-2 mins. Add fresh coriander leaves.
  4. Serve hot with plain rice ,paratha ,roti or puri. It goes very well with all of them.

This is a very healthy recipe , specially for kids those who do not like to eat raw banana in any form . Try this recipe with your loved ones and share your experience with me in comment box.

DRUMSTIC Green Mango Sambar

INGREDIENTS :

  1. Moong Dal : 1 cup
  2. Drumstick : 2 ( cut lenghthwise)
  3. Green mango : 1/2 ( cut into medium cubed pieces)
  4. Radish : 1/2 of a medium size (optional)
  5. Turmeric powder : 1/2 tea spoon
  6. Salt : tastewise
  7. Sambar masala : aachi (any brand you can use)
  8. Roasted Cumin powder : 1/2 tea spoon
  9. Roasted Coriander powder : 1/2 tea spoon
  10. Dry red chilli : 2 piece
  11. Ginger paste : 1 tea spoon
  12. Tomato : 1 medium size ( finely chopped)
  13. Mustard seeds : 1 tea spoon
  14. Curry leaves : 10-12 pieces
  15. Ghee : 1 tea spoon
  16. HIng : 1 tea spoon

PROCEDURE :

  1. Dry roast the moong dal until it changes colour and a very nice aroma is coming .
  2. Now wash the dal and give it 2 whistle with salt and turmeric powder.
  3. Take a kadai, add oil and let it hot. Add mustard seeds, dry chilli and hing .After few seconds add ginger paste and chopped tomatoes.Cook for 5 mins.
  4. Add all the cut vegetables , fry for some time.Now add sambar powder , salt , sugar , roasted cumin and coriander powder and mix them very well and fry for some time. Make sure the dry masala should not burn.
  5. Add the boiled moong dal and cook a while. Add water and cook at least for another 10 mins with lid.
  6. At last take a small pan , add ghee and make it hot . Add mustard seeds , curry leaves and a pinch of hing. Add this tadka to the sambar .From top add freshly chopped coriander leaves.

Sambar is a very famous dish in India. Everyone loves it with Dhosa , Idli , or Plain rice . The above Sambar recipe is a different style what is very very yummy. Please try and share your experience in comment box.

Aloo dam without onion and garlic

INGREDIENTS :

  1. Small potato : 500 gms
  2. Tomato : 1 big
  3. Ginger paste : 2 table spoon
  4. Whole green chilli : 2
  5. Roasted Cumin powder : 1 tea spoon
  6. Roasted coriander powder ; 1 tea spoon
  7. Chilli flakes : 1/2 tea spoon
  8. Whole Garam masala :1 big cardamom, 2 green cardamoms, 2 cloves, 1″ cinnamon,4-5 Black pepper, 1 bay leaf
  9. Dry chilli : 2
  10. Turmeric powder : 1/2 tea spoon
  11. Red chilli powder : 1 tea spoon
  12. Mustard oil : 3-4 table spoon
  13. Panchforon : 1 tea spoon
  14. Coriander leaves : freshly chopped
  15. Curd : 1 table spoon
  16. Sugar : 1 tea spoon

PROCEDURE :

  1. Boil the small potatoes with salt , peel the skin and poke inside with toothpick.
  2. Take kadai , add mustard oil and let it become hot. Now add panchforon , bay leaf, dry chillies and all the whole garam masala.Fry for some time and add ginger paste ,sugar,salt, red chilli powder and haldi powder, roasted cumin powder, roasted coriander powder , chilli flakes and also very finely chopped tomatoes. Again fry for 1 min.
  3. Add all the boiled potatoes and mix very well with all the masalas. Fry and cook them at least for 7-8 mins.Add curd , whole green chilli and fry for another 1 min. Now add water , mix and let them boil with lid for another 5 mins.
  4. Add ghee , garam masala powder and fresh coriander leaves . Serve hot with rice , roti , paratha or puri.

This is very famous recipe what goes very well with anything. Here i have used very simple easily availabe ingredients .So please try at home and share your experience with me in comment box.

Rajma masala without onion and garlic

INGREDIENTS :

  1. Rajma : 250 gms
  2. Tomatoe : 2 medium size
  3. Ginger paste : 2 tea spoon
  4. Dry chilli : 2
  5. Whole Garam masala : 2 cardamoms , 1″ cinnamon , 2-3 cloves , 4-5 black peppers, 1 bay leaf
  6. Cumin seeds : 1 tea spoon
  7. Coriander seeds : 1 tea spoon
  8. Kasuri Methi : 1/2 tea spoon
  9. Salt : tastewise
  10. Red chilli powder
  11. Turmeric powder : 1/2 tea spoon
  12. Coriander leaves : freshly chopped
  13. Garam masala powder : 1/2 tea spoon

PROCEDURE :

  1. Soak rajma in water for overnight .
  2. Pressure cook the rajma with salt for min 6-7 whistle.
  3. Take a pan and dry roast all the whole garam masala along with whole cumin and coriander seeds for 5 mins in low flame.
  4. take all the dry roast masala with ginger paste , add some water and make a fine paste of it in a grinder.
  5. Take a kadai,add oil and let it become hot . Now add bay leaf and hing and the paste ,cook for 3-4 mins. Now add tomato paste ,haldi powder, red chilli powder and salt. Cook for another five mins.
  6. When oil starts leaving from the masala add kasuri methi with only the boiled rajma without water and mix them very well for some time in medium high flame . Now add the rajma boiled water into it and cook for 10 mins with lid.
  7. Add garam masala and fresh coriander into it and serve hot with basmati rice .

Its a very easy and healthy recipe . Try it with your loved once and please share your experience in comment box.

Veg manchurian gravy

INGREDIENTS :

  1. Cabbage : 1 cup grated
  2. Cauliflower : 1 cup grated
  3. Capcicum : 2 table spoon very finely chopped
  4. Garammasala : 1/2 tea spoon
  5. Sauce : 1 table spoon (ketchup, chilli flakes ,red chilli powder mix)
  6. Corn flour : 4 table spoon
  7. Plain flour : 3 table spoon
  8. Rice flour : 1 table spoon
  9. Salt : tastewise
  10. Soya sauce : 2 table spoon
  11. Chilli sauce : 1 table spoon
  12. Green chilli : 2 finely chopped
  13. Vinegar : 1 tea spoon
  14. Coriander leaves : finely chopped

PROCEDURE :

  1. Take all the vegetables in a big bowl ,add all the flour, add garammasala,greenchilli,salt. Mix all the ingredients nicely in aconsistency so that easily can make small balls from it.
  2. Fry the balls in low flame until golden brown.
  3. For gravy, take a kadai and add oil into it . Add cabbage ,capcicum, grated ginger and chopped green chilli.
  4. Fry for some time. Add soya sauce and chilli sauce . Fry again .
  5. Add 1/2 cup water. Let it boil.
  6. Add vinegar and all the fried balls and let them cook just for another 2 mins.
  7. Add fresh chopped coriander leaves from top and serve hot with roti, paratha or plain rice.

Enjoy this very tasty recipe with your loved ones an share your experience in the below comment box.

saag posto bengali style

INGREDIENTS

  1. Saag : 500 gms
  2. Aloo : 1 medium size ( cut into very small cubes)
  3. Brinjal : 1 medium ( cut into small cubes)
  4. Posto : 2 tea spoon
  5. Green chilli : 2
  6. Kalonji : 1/4 tea spoon
  7. Fenugreek seeds : 1/6 tea spoon
  8. Fennel seeds : 1/6 tea spoon
  9. salt : taste wise
  10. mustard oil : 2 table spoon

PROCEDURE

First wash all the saag with young stems and cut them into small pieces. Take a kadai add mustard oil, kalonji, fenugreek and fennel seeds and qlso green chilli. Let them fry for few seconds. Now add potatoes and brinjal and fry for some time . Now add salt and the saag and put a lid on it. Let it cook for 10 mins. After 10 mins check and add some mustard oil from top and mix again.Enjoy this delicious recipe with your loved ones and share your experience with me in comment box.