Lady's Finger & Kasoori Meethi Fry (Okra With Dried Fenugreek Leaves Stirfry)

Lady's Finger & Kasoori Meethi Fry. I cook okra twice a week, because it is the most favorite dish in my family and it cooks very fast and saves lot of time.. Adding kasoori meethi to okra it takes the dish out of the world and it is very healthy too. Very simple dish with minimum ingredients...You can serve this with Roti's or as a side dish with rasam rice..

 

 

Ingredient's
250 gram bhindi
2tbsp kasoori meethi
1 onion, 2 green chilly (finely chopped)
1tsp garlic and garlic paste
1/2 tsp turmeic, 1/2tsp coriander powder
1/2tsp cumin seeds
1/2tsp mustard seeds
Oil and Salt as per the taste.

 

 

 

Cooking Method
Cut the okra in to small pieces (Do not add a water on okra keep them dry while cutting)
In a deep frying pan add oil, mustard and cumin seeds, when they splutter, add garlic paste, onion and green chilly, fry to golden brown to lite brown. Then add turmeric, coriander powder stir for 30sec
Now add okra and mix well, Cover the lid and cook till the okra is soften. Then add Salt and Kasoori Meethi and again close the lid and cook for another 3 to 4 minutes.cc
Garnish with coriander leafs
Serve hot with Roti.

 

 

Bagara Baingan With Tomato Gravy (Eggplant With Tomato Gravy)

Bagara Baingan With Tomato Gravy.. They are many ways to cook this bagara baingan recipe, this is very famous in Hyderabad but they add peanuts and cashew nuts paste. Few days back i was watching one serial on sony tv, there she serves this bargara baingan to her family. She did not tell the recipe :) but it was looking very taste to my eyes. On the same time i told my self i should make this dish at any cost. To give a twist i made it without peanuts and cashew paste, it was tasted like bharta with whole baingan and it was going very well with Roti.

Ingredients 

4 baby eggplant 

2 medium onion, finely chopped 

6 large tomato, finely chopped 

3 green chillies, finely chopped 

10 to 15 curry leafs 

1tsp mustard seeds 

1tbsp red chilli powder 

1tbsp turmeric 

tbsp coriander powder 

1tbsp garam masala 

2tbsp tamarind paste 

1tbsp ginger garlic paste 

3 to 4 dry red chillies 

3tbsp oil 

Salt to taste.

Cooking Directions 

Wash and pat dry the eggplant, make a cut in the base of the eggplant (Like Plus Shape) 

In a deep frying pan add 1tbsp of oil and fry the eggplant with little salt for 2 to 3 minutes and keep it aside. 

In a same cooking pan , add rest of the oil, when oil is hot, add curry leaves, mustard seeds, and dry red chillie. when they splutter. 

Add onion and green chillies, fry to golden brown, then add all the masala powder and ginger garlic paste, fry till oil separate from masala, then add chopped tomato's and tamarind paste and cook till they are soft , keep smashing tomatos in between. 

Now add eggplant and salt mix well, then add 1 cup of water, mix it again and cook till the eggplants are cooked well. 

Serve hot with Plain Rice or Roti's.

Mini Idiyappam With Black Channa Curry.

Idiyappam is a common breakfast dish in Kerala and Tamilnadu. It is made of rice flour and is a very healthy breakfast as it is steamed. Last month we had been to coorg there they served us idiyappam for the breakfast with black channa curry, from there i became a fan of this dish. Keeping that taste in my mind i also prepared this idiyappam on 15th Aug for breakfast. Usually people make this idiyappam in a very different way. I feel this is the best and very simple idea. Do try and let me know...

Ingredients 

1 cup rice flour 

Water as required to make a soft dough 

Oil - 2 tsp 

Salt as required.

Cooking Directions 

In a mixing bowl, take rice flour, add salt, oil and water to make a soft dough. Knead it well. Grease the inside of the idiyappam maker with oil and fill it with the prepared dough and press it in a circular motion on idly plate in the form of long strings. Then steam it for 10-15 minutes. I used my idly pot for steaming. 

The basic idiyappam is ready. It can be served with any curry of your choice or coconut chutney. 

Raw Mango And Drumstick Dal !!!

Ingredient's

2 drumsticks, cleaned, scraped and chopped into 2-2.5 inch pieces

1 raw mango (cut into medium pieces)

1 cup toordal

1 medium onion, 1 green chili, 1 medium tomato chopped

1/4 tsp turmeric powder, 1/4 tsp coriander powder

1tbsp tamarind pulp

2cup of water 

Salt to taste

For tempring

1/4 tsp mustard seeds

1/2 tsp cumin seeds

a pinch of hing-asafoetida

1 sprig of curry leaves

Cooking Method

In a pressure cooker, add all the above ingredient's, except drumsticks and raw mango. Cook for 3 whistle (1 in high flame 2 in low flame) Then allow pressure to go and open the lid and smash the dal little bit. In a mean time, take a tarka pan and prepare for tempering. Then add tempering it into the cooked dal with drumsticks and raw mango, close the pressure cooker lid and cook for another 1 whistle in a high flame.

Serve hot with Plain Rice..

Roasted Chilli Potato's

Potato's are always been my favorite. I can eat potato's in any form, it is been a long time i had cooked only potato sabji or stirfry. Last week i felt like eating this roaste chilli potato, i usually cook with only dry masala powder. But this time i wanted to use different ingredients. So i tried with green chilli and coriander leafs it turn out very tasty. It is very important to roast potato's in the end, so that i gets crispy and little dry too. Dry potato sabji goes very well with roti's...

Ingredient's

3 medium size potatos (Cut into small size pieces)

4tbsp chopped coriander leafs, 2 green chilli, 10 curry leafs

1tsp ginger garlic paste, 1/2tsp black pepper seeds

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

2tbsp oil, Salt to taste.

Cooking Method

In a blender, add coriander leafs, green chilli, curry leafs, ginger garlic paste and black pepper seeds. Grind to a smooth paste. 

In a frying pan add oil, when the oil is hot, add masala paste and fry till it starts leaving oil, then add the dry masala powder and fry for 2minutes. 

Now add potato's and salt, mix them all together, cover the lid and allow the potato's to cook completely. 

Once the potato's are cooked open the lid and roast for few minutes. 

Serve hot with Roti or as a Side dish.

Potato And Green Peas Gravy (Pressure Cooker Version)

This year has been very lucky to me, because i have been travelling alot to attend weddings. This is not the end i have one more wedding coming up in April and i don't no how many will come up in future. It feels good when you meet alot of people and do more and more shopping but i feel pity for my husband :) On 18th of feb he went to London for a week and the next day we went to faizabad to attend my SIL wedding. The wedding was very very grand and beautiful that was the first wedding i attended in north India. Usually people says north Indian wedding are very grand and beautiful.. YES they are right. These days were tiring but very enjoyable...

Ingredient's
2 cup green peas
3 potato cut into medium sized pieces
2 onion, 3 tomato, 3 green chillies
2tbs red chilly powder, 1/2tbs turmeric
1tbs garam masala, 1tbs coriander powder
1tbsp ginger garlic paste
1tbs cumin seeds
Oil and Salt as per taste
Copped coriander leafs for garnishing

Cooking Method
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's and fry till it starts leaving oil. Now add green peas, potato and salt, mix them all together nicely and add 3 cup of water, close the lid and cook for 3 whistle (1 in high flame 2 in low flame) Garnish with chopped coriander leafs and Serve hot with Rice and Roti.

Toor Dal Fry (Split Pigeon Pea Fry)

Toor Dal Fry, you could probably make dal fry using a combination of dals as well. But i like only toor dal because it gives you a very unique taste, once you start eating this dal fry you never feel like stoping. When ever i cook dal fry i always end up cooking for 4 to 5 person though we are only 2 at home.

I think i should give some credit to my hubby as well, for giving me his secret recipe.. In oct 2011 i was not feeling well and i did not even feeling like eating anything for whole day. I wanted to eat something spicy but doctor had told me not to eat oily and spicy. My hubby made a deal with me in the afternoon saying that if you eat this plain khichdi or fruits, i will cook some special dinner for you ok. After hearing that i was excited and i ate fruits. Then for dinner he cooked food, but what? Dal fry, Rice, Roti, Potato and fenugreek seeds sabji. First i told him this is what you said special, i dont want to eat now. Then he told me you just eat one bite, and i did that. OMG!!! i never thought the food was so so so tasty, i finished the entire plate... From that day i started loving toor dal fry :)

Ingredient's

1/2cup toor dal
1 onion, 2green chillies, 1 tomato(finely chopped)
5 garlic cloves (finely chopped)
1tbsp ghee, 1tbsp oil
1/2tsp turmeric
1/2tsp cumin seeds
Salt to taste
2cup of water
2tbsp chopped fresh coriander leafs.

Cooking Method
In a pressure cooker add dal, turmeric, salt and 2cup of water and cook for 4 whistle (1 in high flame 3 in low flame) and keep it aside. In a deep frying pan add ghee and oil, when the oil is hot, add cumin and chopped garlic and fry to golden brown, add onion and green chillies, fry for 3 to 4 minutes. Then add chopped tomato and fry for another 2 to 3minutes. Now add cooked dal and let it simmer for 4 to 5minutes in a low flame. Garnish with coriander leafs. Serve hot with Rice or Roti. You can add more ghee before serving (optional)

I am sending this recipe to Sudha from Wit,wok & wisdom. Love for lentils event.

Mutton & Flat Beans Seeds Curry..

This curry is very near to my heart because in my childhood days this use to be my favourite curry anytime. I use to eat this curry 4 to 5 times in a week and take in my lunch box to school. All my friends use to ask me why your mom don't know to cook any other dish. My mom use to search and get this beans only for me and cook the same curry everyday for me. After a long time i got this flat beans and tried to cook like my mom. It was taste but not that taste like my mom... I still miss all those days terribly.. Anyways here is the recipe of Mutton and flat beans seeds curry :)

Ingredient's
1/2kg mutton, 250gram flatbean seeds, 2 potato's (cut into medium pieces)
1onion, 2tomato's, 4tbsp chopped coriander leafs, 6tbsp coconut paste
1/2tbsp cumin, 2tbsp red chilly powder, 1tbsp turmeric, 1tbsp coriander powder
2tbsp ginger garlic paste
Salt & Oil to taste

Cooking Method
Grind the onion, coriander leafs and cumin to a smooth paste, then grind the tomato's to a smooth paste separately. In a pressure cooker add oil, when it is hot add the onion and coriander paste, fry for 2 minutes, then add all the masala powder, ginger garlic paste and coconut paste, fry for another 2 to 3 minutes, then add the tomato paste and fry till the oil separates, add mutton and salt, mix it well. Close the lid and cook for 2 whistle. Then open the lid and add the flatbean seeds, potato's and a 2 to 3 cup of water and mix it gently and add salt if needed and cook for another 2 whistle(1 in high flame and 1 in low flame).
Serve hot with Plain Rice.

Cumin & Potato Stirfry (Jeera & Aaloo Sabji)

A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish. And it is the best recipe to cook in a less time and serve with roti's or paratha's. One of my favorite dish i can eat this sabji every day with anything... B'coz i am one the biggest fan of potato's :)  Here goes the recipe...

Ingredient's

2 big size boiled potato's
5 garlic cloves, 2 green chilies
1/2tsp cumin
1/2tsp red chilly powder, 1/2tsp turmeric, 1/2tsp coriander powder, 1/2tsp garam masala
Oil & Salt to taste.

Cooking Method
Cut the boiled potato's in to small pieces, Take a deep frying pan, add oil, when it is hot, add cumin, green chilies and garlic cloves. Fry to golden brown then add all the masala powder and salt, fry for 1 to 2 minutes. Now add the potato's and mix it gently. And cook for another 2 to 3 minutes in a high flame, keep stirring in between. Garnish with coriander leafs and Serve hot with Roti or Paratha.

Mutter Paneer (Peas & Cottage Chees)

Ingredients:
500 gms paneer cubed
200 gms shelled peas
2 large onions, 3 medium tomatoes, 2 green chillies chopped fine
1 tbsp ginger garlic paste
1 tsps coriander powder, 2 tsps garam masala, 1/2 tsp turmeric powder
6 tbsps of oil
1 1/2 cups water
Salt to tasteCoriander leaves chopped fine to garnish

Cooking Method
Grind onions into a fine paste in a food processor. Keep aside. Next grind tomatoes into fine paste and keep aside. Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside. In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown. Add tomato paste, ginger and garlic paste and fry for another 2 minutes. Add the coriander, turmeric and garam masala powders, green chillies and fry, 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 serve.
Mutter paneer tastes great with parathas, naans and even jeera rice.

Ridge Gourd Sabji

Ingredient's
1/2 kg ridge gourd
10 garlic cloves, 3 green chilli, thinly slice
1/2tsp turmeric, 1tsp cumin seeds
Salt and Oil as per taste

Cooking Method
Wash and cut the ridge gourd. and set it aside. In a deep frying pan add oil, when the oil is hot add cumin seeds, garlic cloves and green chilli, when they start turning golden brown add turmeric and salt, Now add ridge gourd and mix it nicely, cook in a low flame till it is cooked well, keep string in between.
Serve with Roti, or you can serve with plain rice also it tastes very well.

Punjabi Baingan Ka Bharta (Punjabi Style Eggplant)

Punjabi Baingan Bharta is just one of the several versions of eggplant bharta there are in Indian cooking. Bhartas are largely north indian in origin and made from all sorts of vegetables. I can eat this bharta any time of the day with roti's. There is one more version of bharta which i have learn from my SIL , but my hubby prefer this version. This version of baingan ka bharta is really easy to make. Serve it with hot chapatis. Or as a side dish. 

Ingredient's
3 medium-sized eggplants

2 onions, 3 green chilli and 2 tomatos, chopped fine 

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

8 curry leafs
1/2 tsp cumin seeds, 1/2tsp mustard seeds, 1 tbsp ginger garlic paste
2 tbsps finely chopped fresh green coriander

1tsp dry mango powder

Salt and Oil as per req

Cooking Method

Roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft. Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Once cool, coarsely mash and keep aside for later use. Now set up a pan on medium heat and add the cooking oil. When hot, add the cumin seeds, mustard seeds and curry leafs cook till the spluttering stops. Add the onions and green chili and fry till soft. Add the ginger garlic paste and all the masala powder, except dry mango powder, fry for 1 minute. Add the tomato, stir well and cook for 3-5 minutes. Sprinkle a little water if needed. Now add the eggplant, dry mango powder and salt, mix well. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat. 

Serve hot with Chapatis or Rice. 

Plain Toor Dal (Yellow Lentil Curry)

Toor dal has a mild, nutty flavor and is cooked as a routine Indian dish. Toor dal is highly nutritious, high in protein, and contains vitamin A and vitamin C. Cooking this dal is very very easy.. If you are in hurry or dont have enough time to cook anything, then this dal is the best option to cook and serve with Rice or Roti. It  taste also delicious when we give tadka of Green chilli and Garlic clove's.. I love cooking this version of dal because it takes minimum time... Here is the recipe!!!!

Ingredient's

1cup toor dal

1/2tbsp turmeric, 1/2tbsp cumin seeds

2green chilly, 3 garlic cloves, Finely cut

Salt and Oil to taste.

2cup water

Cooking Method

In a pressure cooker, add dal, turmeric, salt and water. close the lid and cook for 3 whistle, 1 in high flame and other 2 in low flame. remove from the stove and keep it aside, In a small frying pan add oil, green chilly, garlic cloves and cumin seeds, when they start turning in to golden brown, add it to boiled dal, and simmer dal for 5 to 6 minute's. 

Serve with plain hot Rice with little ghee on top.

Moong Masala Dal (Green Gram Dal)

These nutrient-filled, small green beans are popular in the cuisines of India, China, Thailand and Japan. Mung beans in particular are very easy to digest, and absorb the flavor of seasonings and spices very well. When sprouted, they are used in salads or stir fries. They also make delicious soups and curries.
This is one of my families favorite dal. I cook this dal very often for my hubby's lunch box, he just love's it. After eating lunch he gives me a call and says lunch was very tasty i ate completely.. Even i love to eat this dal without rice or roti just plain dal it taste awesome.. Do try this recipe and let me know :)

Ingredients
200 gram moong dal (green gram dal)
1 medium size onion, 2 green chilly, 1 medium size tomato
Ginger garlic paste 1tbs
Red chilly powder 1tbs, turmeric powder 1tbs, garam masala 1tbs
Mustard seeds 1tbs
Vegetable oil 2tbs
Salt

Cooking Method
Boil dal and 2cup of water for 20 mints in pressure cooker separately, make a thick paste of chilly powder, turmeric and garam masals, heat the frying pan add oil and mustard seeds, add onion , green chilly and ginger garlic paste fry till it gets golden brown, then add masala paste and tomato cook till it starts leaving oil , then add boiled dal, 1cup of water and salt and cook till it become’s thick.
Serve hot with plain rice.

Mushroom & Mutter Gravy

Ingredient's

1 1/2 cups green peas (Mutter)

200gms mushrooms
2 onions, 3 tomatoes, 3 green chillies, finely chopped
2 tbsp ginger garlic paste
1 tbsp - Chilli powder
1 tbsp - Coriander powder
1 tsp - Turmeric
1 tsp - Garam masala powder
Oil and Salt as per req

Cooking Method

Wash and cut the mushrooms into medium piece. Heat oil in pan and add onions and green chillies fry till golden brown. Add ginger garlic paste and cook for 1/2 a minute.Add tomatoes and cook till oil leaves the sides. AddChilli powder, coriander powder, turmeric, garam masala, salt and cook for 2 minutes. now add the mutter and cook for 3 to 4 minutes or till the masala soaks in to mutter, then add mushroom and mix it well and check for the salt. Now add water as required. cook till the peas are fully cooked. Once done, Garnish with some coriander leafs. Now mushroom mutter gravy is ready to serve.

Serve with rice or roti.

I am sending this post to  Relishing Food

Potato, Tomato and Green Peas Curry

Ingredient's

2 boiled Potato's, cut them in to small Pieces

1 cup green peas 

4 tomato's, 1 onion, 2 green chillies, finely chopped

10 curry leaves

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

1tsp mustard seeds, 1tsp ginger garlic paste

2cup of water

2 to 3 tsp oil

Salt as per taste

Cooking Method

In deep cooking pan , add oil, when oil is hot add curry leaves and mustard seeds, when they splutter , add onion and green chillies, fry to golden brown, then add all the masala powder and ginger garlic paste, fry till oil separate from masala, then add green peas and chopped tomato's and cook for 8 minutes, keep smashing tomatos in between, now add potato's and salt mix well, then add 2 cup of water mix it again and cook for another 8 to 10 minutes.

Serve hot with Plain Rice or Roti's. 

Iam sending this to Creative Sanyukta's event, cooking with Cooking with Whole foods(Whole Fruits/Whole Vegetables)-TOMATO

Rajma Curry (Red Kidney Bean Curry)

Ingredients 

300gram rajma 

2 medium size onion, 2 medium size tomato 

2tbsp Coriander leafs 

1 big cardamom 

1tbs mustard seeds 

1tbsp Ginger garlic paste, red chilly powder 2tbsp, turmeric 1tbsp, garam masala 2tbsp 

Oil and Salt as per taste.

Cooking Method

Soke the rajma over night 

Boil rajma and cardamom with pinch of salt, with 3cup of water 

Keep the boiled rajma water seprately so that u can add the same water again 

Onion,tomato and coriander leafs, grind to a smooth paste 

Heat oil in frying pan, add mustard seeds and ginger garlic paste saute for 15sec 

Add the grinded paste and fry till onion gets golden brown 

Add all masala powder's fry for 5 to 10 minutes, and then add rajma and mixed it nicely 

Add salt and the water which u have kept seprately, close the lid and cook it for 20mints 

Garnish and then serve with (Rice and Pulao)

Aaloo Beans Ki Sabji (Potato-Beans Stir Fry)

Ingredient's
2 potato, 150gram chopped beans
1 onion, 3green chillies, chopped
1/2tbsp ginger garlic paste
1tbsp garam masals, 1tbap turmeric
Oil and Salt as per taste
Coriander leafs for garnishing

For Tempering
1/2tbsp mustard seeds
1/2tbsp cumin seeds
4garlic cloves (crushed)
3 dry red chillies (broken in to 2)

Cooking Method
In a deep frying pan, add oil, musturd and dry red chillies, when they start spluttering, add cumin seeds and garlic cloves, when garlic cloves turns light brown add onion and green chillies, saute for 5 minutes, add ginger garlic paste, turmeric, and garam masala, fry for till it starts leaving oil, then add chopped beans and potato, salt, mix all together nicely, add 1/2cup of water, cover the lid and cook till beans and potato is done.
Garnish with coriander leafs
Serve hot with Roti or as a Side Dish with Dal n Rice.. 

You might also like these recipe's of Beans & Potato.