Hyderabadi Bagara Baingan / Baby Eggplant In Coconut Creamy Gravy.

Hyderabadi Bagara Baingan.. This rich and cream baby eggplant gravy cooked with peanuts, cashew and coconut masala paste, which goes very well with rice, naan, roti and you can make a dry version and serve as a side dish too and this gravy is must in my family when we cook briyani.. This is one gravy which I can eat many times and I won't feel bad. In my childhoods days I use to be not a big fan of eggplants but now it's opposite. My hubby likes the dry version and I like the gravy, so when ever I cook this I have to convince my H to eat the gravy but he only eat's eggplants not a gravy and that's also fine with me because I get to eat the gravy for next day's lunch.

Ingredient's.

6 purple baby eggplants (baingan)

2tbsp cashew, 2tbsp peanuts

2tbsp grated coconut

1 onion (chopped fine)

2 green chilis (whole)

2tsp ginger garlic paste

1/2tsp turmeric, 1tbsp coriander powder, 1tbsp red chilli powder

1 tsp jeera/cumin seeds

2tbsp tamarind paste

Oil and Salt to taste

Freshly chopped coriander leaves for garnish.

Cooking Method.

Dry roast the peanuts and cashew until golden brown. Set aside to cool. Then grind together with the coconut and little water to form a smooth paste.

Slit the eggplants and fry in a 1tsp oil until soft but still holds shape. Drain and set aside. In the same kadai add more oil, add cumin, when they turns brown, add onions and ginger garlic paste fry until golden. Then add the ground paste and fry for a minute.

Then add turmeric powder, chilli powder, coriander powder and salt. Mix well and fry for another minute.

Add the tamarind and 1 cup of water, mix, then add the brinjals and cook for 5-10 mins on a medium heat. Garnish with fresh coriander leaves.

Serve hot with Rice, Roti or Naan.

Punjabi Cholle Masala..

Punjabi Cholle Masala.. I have waited for another week to start my holidays but I don't think so that's going to happen soon and now I have stopped waiting and left it to the right time.. In all these days I have learnt one lesson that what ever has to happen it will happen in it's own date and time specially what is not there in my hands... After a week I could not control myself for blogging so I am putting my holidays plan on side for time being and starting to blog again... Feeling so good to be back...

Ingredient's.

250gram Cholle (Kabuli Chana) 

2 medium onion, 2 green chilli, 2 medium tomato (finely chopped)

1tsp red chilly powder, 1tsp turmeric,

1tsp coriander powder, 1tsp garam masala

2tsp punjabi cholle masala

1tbsp ginger garlic paste

1 big black cardamom, 1 cinnamon stick 

1tsp cumin seeds, 1 bay leaves

Oil and salt to taste.

Cooking Method.

Soak the cholle over night.

Boil cholle with cardamom, cinnamon stick, salt and 2cup of water in pressure cooker (for about 3 to 4 whistle).

After cholle is boiled, take them out with the water and set it aside. In a same pressure cooker, add oil, cumin and bay leave, when they start spluttering, add chopped onion and green chilli and fry to golden brown.

Then add all the masala powder and ginger garlic paste and fry for another 2 to 3minutes. Add the chopped tomatos and cook till the tomatoes are fully smash and oil starts floating on top.

Now add boiled cholle along with the water and adjust the seasoning. Cover the lid and cook for another 3 whistle (1 in high and 2 in low).

Garnish with chopped Coriander

Serve hot with Poori, Roti or Jeera Rice.

Fried Egg And Potato Curry.. (Aaloo Aur Anday Ki Sabji)

Fried Egg And Potato Curry.. This is a authentic North Indian curry, which goes very well with Plain or Jeera Rice. This is very often cooked in my In-Laws place in a little different way, even I follow the same steps but with my own touch and little variation... I prefer this curry as rich and spicy but this days I'm not eating that spicy food so I cooked with less oil and less spicy. I have already posts of Egg curry, which is almost a same procedure, you can change or add ingredients according to your taste...

Ingredient's.

4 hard boiled eggs

2 potato (cut into big chunks)

2 medium size onion, 2 green chilly, 2 medium size tomato (finely chopped)

1/2tsp turmeric, 1tsp coriander powder, 1tsp red chilly powder, 1tsp garam masala

1tbsp ginger garlic paste

1/2tsp cumin seeds

1 green cardamom, 1 clove, 1 cinnamon stick

2 bay leaves

2 dry red chillies

3tbsp oil + 2tbsp for frying eggs and potato

Salt as per taste.

Cooking Method

In a non-stick pan, add 2tbsp oil and fry the eggs and potato to golden brown and keep it aside.

In a pressure cooker add oil, cumin, bay leaves, dry red chillies, cardamom, cloves and cinnemon, when they splutter, add onion and chilly fry till it become’s golden brown, add all the masala powder and ½ cup water fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.

Then add fried eggs, potato, salt and mix. Add another 2cup of water, cover the lid and cook for 3 whistle (1 in high flame and 2 in low flame).

Garnish with coriander leafs

Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.

Black-Eyed Peas And Potato Curry.. (Pressure Cooker Version)

Black-Eyed Peas And Potato Curry.. A wonderful dish to go with Rice, Roti, Bread or it can even make a delicious chat, just topped with some chopped onion, green chilli and coriander leaves and from curry to chat is ready in no time.. This curry has been the most favourite for me, I don't know from when, and I never want to replace this curry with any other dish in my favourite list. When ever I cook this I always cook in a bulk, so that I can eat 2 to 3 times and the next day the taste becomes even more better.. In-front of this curry if you give me chicken, mutton or fish, but I will choose this curry only... Serve with almost anything of your choice it will taste great..

Ingredient's.

1+1/2 cup black-eyed peas (Lubia)

3 potato (cut into chunks) 

2 onion, 3 tomato, 3 green chillies (finely chopped)

2tsp red chilly powder, 1/2tsp turmeric 

1tsp garam masala, 1tsp coriander powder

1tbsp ginger garlic paste

1/2tsp cumin seeds 

Oil and Salt as per taste

Copped coriander leafs for garnishing.

Cooking Method 

Soak the black-eyed peas over night.

In a pressure cooker, add oil, when it is hot add cumin seeds, when they splutter, add onion, and green chillies fry it to golden brown. Then add all the masala powder and ginger garlic paste and fry for 5 to 6 minutes, then add tomato and fry till it starts leaving oil.

Now add soaked black-eyed peas, potato and salt, mix them all together nicely and add 2cups of water, close the lid and cook for 4 to 5 whistle (1 in high flame and rest in low flame).

Garnish with chopped coriander leafs and Serve hot with Rice, Roti or Bread.

Cluster Beans And Potato Stirfry (Guwar Aaloo Ki Sabji)

Cluster Beans And Potato Stirfry!! I have seen many people who don't like to eat cluster beans because of it is bitter taste, but some how I really like this beans and I make sure I cook them atleast 2 to 3 times a month. My mom cooks in a many different ways even she adds dry baby prawns in it and it taste awesome. But I cook with simple ingredients and in a very easy way. I'm eagerly looking for dry baby prawns here in market, as soon as I find it cluster beans would be the first dish to cook.. This recipe is specially for those people who don't like to eat cluster beans, just try out this dish once and I'm sure you'll all start liking it...

Ingredient's.

250gm cluster beans (cut into small pieces)

2 medium potato (cut into small pieces)

1/4tsp cumin

1/2tsp red chilly powder, 1/4tsp turmeric

1/2tsp coriander powder, 1/4tsp garam masala

1tsp ginger garlic paste

2tbsp Oil

Salt to taste

Coriander leaves for garnishing.

Cooking Method.

In a non-stick pan, add oil, when oil is hot, add cumin, when they crackle, add all the dry masala powder along with ginger garlic paste and fry for 4 to 5 sec. Then add the cluster beans, potato and salt, given a nice mix and clover the lid and cook for 10 to 15 minutes on low flame.(keep stirring in between)

Then open the lid and increase the flame and stirfry for another 3 to 4 minutes.

Garnish with chopped coriander leaves.

Serve hot with Roti or as a Side Dish with Dal and Rice.

Potato & Cauliflower Curry.. (Aaloo Gobi Ki Sabji)

Potato & Cauliflower Curry!!! This is my own recipe and it is very much liked in my family and friends, every time I cook this curry I get lots of compliments.. It can be cooked with or without onion and garlic, this recipe does not have anything except (red chilly powder, turmeric and coriander powder)... It can be served with almost every dish and the most important thing is it will get cooked in less them 15minutes.. Simple yet very very delicious curry...

Ingredient's.

1 medium size cauliflower (cut into big chunks)

2 medium potato (cut into big chunks)

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1tbsp any pickle masala (optional)

1/4tsp cumin seeds

3tbsp oil

Salt to taste

Handful of chopped coriander leaves for garnishing.

Cooking Method.

In a non-stick deep frying pan, add oil and cumin seeds, when they splutter, add all the masala powder and fry for 2sec. Then add the pickle masala, cauliflower, potato and salt, give a nice mix, cover the lid and cook on a medium to low flame, till the potato and cauliflower is tender, that will take about 10 to 12 minute.

Then open the lid and fry for another 1 to 2 minutes on a high flame..

Garnish with coriander leaves

Serve hot with Rice, Roti or Poori..

Tomato And Potato Curry. (Aaloo Tamatar Ki Sabji)

Tomato & Potato curry.. This is a authentic North Indian curry which is made in almost every occasions. You don't need any fancy ingredients or any kind of planning to cook this curry, you just need is potato, tomato and few other ingredients and you will be ready with a delicious curry to go with Poori, Rice or Roti...

I had learn this recipe from my co-sister because my H loves it and now I'm also a big fan of this curry. I always like to add few curry leaves in this while cooking because it gives a very nice aroma and little bit of different taste too.. You can even add green peas and don't change the ingredients because it will spoil the taste... So if you don't have a idea what to cook for lunch or dinner, go ahead and cook this Aaloo Tamatar Ki Sabji...

Ingredient's.

2 large boiled potato (peeled and cut into big chunks)

2 large tomato, 1 onion, 2 green chilli (finely chopped)

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

Few curry leaves (optional)

1tsp ginger garlic paste

1/4tsp cumin, 1/4tsp mustard seeds

2cups water

2tbsp Oil

Salt to taste

Chopped coriander leaves for garnishing.

Cooking Method.

In a deep frying pan, add oil, when the oil is hot, add cumin, mustards seeds and curry leaves, when they splutter, add chopped onion and green chilli, fry to golden brown

Then add red chilli powder, turmeric, coriander powder and ginger garlic paste, fry for 1 to 2 minutes, add chopped tomato and fry till the oil starts separating from the masala.

Now add potato and salt, give a nice mix and add water.

Cook for another 5 to 6 minutes on a medium to low flame.

Garnish with coriander leaves and Serve hot with Rice, Roti or even Poori..

Brinjal Potato And Greenpeas Sabji!!!

Brinjal Potato And Greenpeas Sabji.. This is very easy and fast cooking sabji, I mostely cook brinjal and potato at least once in 2 week, but i always try to cook something different by adding some other veggies or masala.. If i start posting all my varieties of this sabji then i don't think that there would be any other post i will be posting in future because i have so many version of this particular sabji.. I'm sure i would be posting few very soon. You all know what? I'm falling in love with brinjals here in UK, they are so sweet and soft, I already have few of them in my fridge.. This week i have cooked brinjal already twice and i'm waiting till my H says stop.. Till then i will be cooking and cooking...

 

 

Ingredients
2 brinjal, 2 potato
1/2 cup greenpeas
1 onion, 1 tomato, 2 green chili
1tsp of Sabji Masala, 1tsp coriander powder
1tsp chilly powder, 1tsp turmeric, 1tsp garam masala
1/2tsp cumin seeds
Oil and Salt
Coriander leafs for garnishing.

 

 

Cooking Steps
Cut the brinjal, potato in medium size pics and set it aside. Then chop the onion,chili and tomato finely.
Heat the oil in a deep frying pan, add cumin, when they start splutter. add onion, green chilly and saute for 2 to 3min. Then add all the masala powder and tomato, fry till oil separates.
Now add brinjal, potato, greenpeas and salt then mix them well. Cover the lid and cook till it is completely cooked.
Sprinkle some coriander leafs from top before serving..
Serve hot with Roti or as a side dish for Rice.

 

 

Mutter Paneer Makhanwala (Buttery Greenpeas With Cottage Cheese Gravy)

Mutter Paneer Makhanwala!!! I have eaten this curry once in Delhi and it was very yummy and buttery and after that i never got a change to eat again out side. So only i thought of trying it at home with less butter... Usually everybody cooks mutter paneer very often but some how in my family we are not that much fan of paneer.. I cook mutter paneer in some occasions only and this time i tried with only butter to give a buttery taste and different to. I tried to use very less butter as possible but you all know if you have to make something tasty you have to use right amount of ingredients.. This curry is one of those curry, once you start cooking you will never forget to cook in any occasions or parties...

 

 

Ingredients:
250gm paneer cubed
100gm green peas
1small cardamom, 2 cloves, 1small cinnamon stick
2 large onions, 3 medium tomatoes, 2 green chillies
1 tbsp ginger garlic paste
1tsp red chili powder,1tsp coriander powder
2tsp garam masala, 1/2 tsp turmeric powder
6 tsp Butter
1 1/2 cups water
Salt to taste
Coriander leaves chopped fine to garnish.

 

 

 

Cooking Method
Grind onions and green chili into a fine paste. Keep aside. Next grind tomatoes into fine paste and keep aside.
Heat 2tsp of butter in a pan and gently stir-fry the cubes of paneer till lite golden. Remove onto a paper towel and keep aside.
In the same vessel heat 3tsp of butter and add the cinnamon, cloves, cardamom and onion paste. Fry till it turns light brown. Add tomato paste, ginger and garlic paste and fry for another 2minutes. Add the red chilli, coriander, turmeric and garam masala powders, stirring continuously till the oil begins to separate from the masala.
Add the peas to the masala and fry for 2-3 minutes. Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
Garnish with coriander leaves and left over butter and serve.
Mutter paneer Makhanwala tastes great with parathas, naans and even jeera rice.

 

 

Black Pepper And Egg Spicy Curry..

Black Pepper And Egg Spicy Curry!!! This is one of the very spicy curry and it goes very well with hot Rice... I wanted to eat this curry from last month, due to not having mixer grinder i use to postpond it. Last Saturday we order the mixer, after the mixer arrived, the first thing which i grinded was the Black Pepper Curry Masala and i was in so hurry to cook i dint even realize how much red chilli powder i have added. It was quite spicy but i really really enjoyed eating it and felt so satisfied... You don't have to make it spicy, this curry can be enjoyed less spicy too. Because i like spicy food so i always tried to cook this curry little spicy and tangy...

 

 

 

Ingredient's
3 large eggs
1 medium onion
2 green chili
2 large tomato
2tbsp chopped coriander leaves
1tbsp black peppercorns
1tsp ginger garlic paste
1tsp tamarind paste
1tsp red chili powder, 1/2tsp turmeric, 1/2tsp coriander powder
2 cup water
Salt to taste.

 

 

For Tempering.
3 dry red chili
8 curry leaves
1/4tsp mustard seeds
2tbsp oil.

 

 

 

Cooking Method
In a mixer jar, add tomato, onion, green chili, coriander leaves, black peppercorns, tamarind and ginger garlic paste. Grind it to smooth paste and set it aside.
In a deep fry pan, add oil, when oil is hot, add mustard seeds, dry red chili and curry leafs, when they splutter, add the ground masala and fry for 1 to 2minutes. Then add the red chili powder, turmeric and coriander powder, again fry for 2 to 3 minutes. Then add water and salt, give a quick stir and simmer the curry for 1 to 2 minutes on a high flame.
Now lower the flame and allow the curry to sit on flame for few second, then crack the 1egg at a time into a small bowl and slowly drop it to the curry side by side. Cover the lid and cook the curry for 2minutes on a low flame..
Serve hot with Plain Rice and Papad.

Lauki (Bottle Gourd) Kofta With Tangy Yogurt Curry.

Lauki Kofta With Tangy Yogurt Curry!! I have cooked the lauki kofta curry with yogurt for the first time and it turn out to be the best and yummy curry.. I usually cook any rich gravies by adding cream or a milk but adding yogurt to this curry it gave a very nice texture and tangy taste and it was going very well with hot rice.. i simply love it... Every time i cook any kofta curry in my family everyone loves it, even i feel good because i don't have to cook any other side dish, this will do both the job, we can eat with Roti's and Rice too..

 

 

This recipe is adopted from Anjana Ji from Mayeeka. She is wonderful cook and i love her almost all the recipes. This was one of the best dish and i have followed her almost all the steps and the curry was delicious...

 

 

Ingredient's.
For Kofta

Grated bottle gourd/Lauki-2 cup
Ginger-1/2 tsp
Raisins-2 tsp
Gram flour-1/2 cup
Cornflour-1bsp
Turmeric -1/4 tsp
Chilli powder-1 tsp
Salt- as per taste.

 

 

Ingredient's.

For Gravy
Tomato-3
Ginger-1/2 tsp
Yoghurt-6 tbsp
Cumin seeds-1/2 tsp
Turmeric-1/4 tsp
Chili powder-1 tsp
Salt-as per taste
Water-1.5 cup.

 

 

Cooking Method.

Pressure cook bottle gourd with 1/ 2 cup water for 1whistle only.
Drain and let it cool down,then squeeze the water from the bottle gourd (reserve the water to use in the gravy).
Take bottle gourd in a bowl and add gram flour, corn flour, salt, chili powder, pinch of garam masala, 1/ 2tsp grated ginger, and chopped raisins.
Mix well and make walnut size smooth and round balls.
Deep fry in hot oil on medium flame till golden in colour,drain and keep aside.

 

For The Gravy.
Grind the tomatoes with 2 green chilies, ginger and make a smooth puree.
Heat oil in a pan and add cumin seeds,when start crackling then add tomato puree and saute for approx 2- 3 minutes on medium flame.
Now add turmeric, chili powder, salt, coriander powder and mix well and cook for few seconds.
Blend yogurt with 1.5 cup water and add in the gravy.
Cook for approx 5 minute on low flame, now add koftas and cook for a minute.
Add fresh corinader and serve hot, garnished with Rice Or Roti's.