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.

Meethi Chicken. (Fenugreek Leaves And Chicken Curry)

Meethi Chicken has become now common dish in India, before very few people were aware of this dish. Now there are so many different version to cook this curry, I think every one like to cook in there own way and that becomes one new and different dish... I use to cook this meethi chicken then I stopped from a very long time. Then again I tried this 2 weeks back when we had our friends over and they like it so much, My friend told me why don't I put this recipe on my blog.. To be honest when ever I use to cook, it use to get over and I never got a change to take the pictures, it happened the same when I cooked this curry on that day. But I had in my mind that I should cook this soon and post it or else the day is never going to come.. Keeping that in my mind I cooked this Meethi Chicken curry yesterday and took the pictures also.. ufff so relieved.. This is my own recipe simple and delicious... Serve with Naan, Roti or even Rice...

Ingredient's.

1/2 kg chicken (cut into medium pieces)

1 medium onion (thinly sliced)

1 bunch of meethi leaves (Fenugreek leaves)

1cup chopped coriander

6 green chilis

10 to 15 curry leafs

2tsp black pepper corn

1tbsp ginger garlic paste

1 medium tomato

3tbsp Oil

Salt to taste.

Cooking Method.

Wash and drain the water of chicken and set it aside. Clean and wash the meethi leaves and set it aside.

In a non-stick deep frying pan, add oil and onion, fry the onion for minute or 2. Then add chicken, meethi leaves and salt, mix them and allow the chicken water to evaporate.

In a mean time add all the rest of the ingredients into a mixer jar and make a smooth paste by adding little water.

Now add the grounded masala to chicken, give a good mix and check for the salt. Then close the lid and cook for 10 to 15 minutes on a low flame (keep stirring in between)

Then open the lid and stirfry till all the masala has coated well to chicken and there is no water..

Serve hot with Naan, Kerala Poratha or Roti's.

Channa Ki Kadhi.. (Potato & Black Chickpeas Cooked In Tangy Tamarind Curry)

Channa Ki Kadhi... Chickpeas are a source of zinc, foliate and protein. Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi channa (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fibre and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (168 mg/100 g), which is higher than the amount found in a 100-gram serving of whole milk. Source from Wikipedia...

Ingredient's.

250gm black channa

2 medium potato, 2 brinjal (cut into big chunks)

1/2cup coconut paste

1/4tsp cumin seeds

1 medium onion, 2 tomato, hand ful of coriander leaves

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

1tbsp ginger garlic

2tbsp tamarind paste

Oil and Salt to taste.

For Tempering.

10 to 15 curry leaves

1/4tsp mustard seeds

1tsp Oil.

Cooking Method.

Soak the chickpeas (channa) over night. and boil them using pressure cooker for 10 to 15 minutes on low flame..

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, tamarind paste and coconut paste, fry for another 2 to 3 minutes, then add the tomato paste and fry till the oil separates, add the boiled channa, potato and salt, mix it well. Close the lid and cook for 2 whistle. In a mean time prepare the tempering by adding all the tempering ingredients .

Then open the lid and add the brijal, tempering and 2 to 3 cup of water and mix it well and add salt if needed and cook for another 1 whistle in medium flame.

Serve hot with Rice, Roti or even with Ragi Balls.

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..

Tomato Bhat.. Street Style. (Tomato Rice)

Tomato Bhat.. (Tomato Rice) There are many recipes for tomato rice and every person cooks in different way. Even I cook tomato rice in many ways, when I have more time I cook in pressure cooker and when i'm in hurry I cook with left over rice. Specially this recipe saves lot of time and the taste is also very good.. This is the quick street style recipe with my touch.. The ingredients are very simple and can be cooked with left over rice and serve with boiled eggs and papad...

Ingredient's.

2 cup cooked rice

2 large tomato, 1 medium onion, 1 green chili ( finely chopped)

1tsp red chilli powder, 1/4tsp turmeric, 1/2tsp coriander powder

1/4tsp mustard seeds

5 to 6 curry leaves

2 dry red chilli

1/4tsp channa dal, 1/4tsp urad dal

3tbsp Oil

Salt to taste.

Cooking Method.

In a deep frying pan, add oil, when oil is hot, add mustard seeds, curry leaves, dry red chilli, channa dal and urad dal, when they start spluttering. Add chopped onion and green chilly, fry for 2 to 3 minutes.

Then add chopped tomato, red chilli powder, turmeric, coriander powder and salt, fry till the oil start separating.

Now add the cooked rice and give a good mix. Then add the boiled eggs to the rice and lower the flame and let it cook for another 5 minutes, keep stirring in between..

Serve hot with Boiled Eggs and Papad.

Masoor Dal Makhni.. (Whole Red Lentil Curry)

Masoor Dal Makhni... After I started cooking this whole masoor dal makhni I totally forgot about the dal makhni... I really feel this dal is more tastier and easier to cook. You don't need to add cream or milk it taste delicious even without any of the heavy ingredient's and gives the same taste as Dal Makhni.. I have tryded even with cream, but I like with out cream or milk.. You can change or add ingredients according to your taste.. Serve with Jeera Rice and Naan and take my words you'll also forget about the other dals...

Ingredient's

1 cup whole masoor dal

1/4 cup rajma

1 medium onion, 1 large tomato, 2 green chillies

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

1tbsp ginger garlic paste

1/2tsp cumin

Hand full of chopped coriander leaves

1/4 cup cream or milk (optional)

Butter 2tbsp

Oil 1tbsp

Salt to taste.

Cooking Method.

Soak the rajma for 3 to 4 hours, then in a pressure cook add whole masoor dal, rajma, salt and 2 cups of water and boil for 4 to 5 whistle on a low flame. After boiled take out from the pressure cooker and set it aside.

In the same pressure cooker, add butter and oil, when hot add cumin, onion and green chillies, fry to golden brown, then add all the masala powder, ginger garlic paste and tomato, fry all the masala till the oil start separating and keep smashing the tomato in between.

Now add the boiled dal and little water if required and give a nice mix, adjust the salt and close the pressure cooker lid and cook for another 2 whistle on a low flame.. Allow the pressure to go completely before opening the pressure cooker. Then mix in the coriander leaves and (cream or milk) give a quick mix and again close the pressure cooker.. Whole Masoor Dal Makhni is ready to serve.

Serve hot with Jeera Rice or Naan..

Okra In Coconut And Tamarind Curry. (Bhindi Ka Khatta Salan)

Okra In Coconut & Tamarind Curry.. This curry is even known as (Bhindi Ka Khatta Salan) in south muslim families.. I had totally forgot about this curry after my marriage. I need to thanks one of my fellow blogger Priya Ranji to remind me about this curry. May be 2 weeks back she had posted this curry on her blog and as usual I was checking out the blog's in the morning and this okra curry catch to my eyes and all the old memories came back... After seeing her post I ran to my kitchen to see whether I have all the ingredients what I need. By luck all the ingredients were there and without wasting time I started cooking..

This use to be one of my favourite curry, I use to take out all the okra from curry and eat it without rice and then lick the curry.. Not to mention I did the same thing even today after I finished cooking...The curry had turn out exactly the way how my mom cooks it tangy and delicious...

Ingredient's.

250gram fresh okra (cut into small pieces)

1/2 cup fresh chopped coconut

2 large tomato, 1 large onion, hand full of chopped coriander leaves

2 cloves, 1/2tsp cumin

2tsp ginger garlic paste

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

1/2 cup tamarind extract (you can use less or more according to your taste)

3tbsp Oil

Salt to taste.

For Tempering.

1/2tsp mustard seeds

10 to 12 curry leaves.

Cooking Method.

In the mixer jar, add the coconut, tomato, onion, coriander leaves, cloves, ginger garlic and cumin, grind it to a smooth paste.

In a deep frying pan, add 2tbsp oil when oil is hot, add the cut okra and fry them till the stickiness is gone. and take out on to the plate and set it aside.

In the same pan, add the left over oil, mustard seeds and curry leaves, when they start spluttering, add the ground masala and red chilli powder, turmeric, coriander powder, and salt, fry them for minute or 2. Then add tamarind extract and fried okra. Give them gentle mix and add 2 cups of water and bring it to boil. Then lower the flame and cook the curry till okra is tender...

Serve hot with Plain Rice or Ragi Ball..

Pav Bhaji (Mumbai Street Food)

Pav Bhaji.. Yet another Mumbai's famous street food. As I have mentioned in my last post that what ever the street food we want to eat here. I have to cook at home only.. So I have been trying out many recipes on every weekends so that we don't forget the Indian famous street food. When I had been to Mumbai for the first time may be in 1998, there one of my friend had taken me to have Pav Bhaji. Belive me I din't like it at all and she felt bad. To keep her heart I had just eaten few bites.. The main reason was I use to think alot that whether he has washed his hands or not and he is looking clean or not.. That's where I use to stop myself to eat anything on streets. Then again I had gone to Mumbai form my office work and everybody forced me to have Pav Bhaji and I really don't belive myself I ate the full plate, it was so tasty. After that when ever I go to Mumbai I always eat Pav Bhaji everyday. Nowadays I don't think that much, but still I see people around and my H keeps telling me just eat don't look around..

Nowadays everything has become so easy to cook at home, so only we don't prefer to go out and eat specially street food. I keep trying many street food recipes which my H will miss because of me.. Never mind it is always good at home rather then eating out... Though this dish takes a little time and effort but it is worth waiting and I don't have pav buns in my picture but we had it with pav only. Because the pav was vanished while I was taking pictures.. Do try this dish and enjoy :)

Ingredient's

2 medium potatoes, peeled and diced

1 cups chopped cauliflower, 1/2 cup chopped green beans

1/2 cup peas, 1/2 cup chopped carrots, 1/2cup chopped cabbage

2 green chilies chopped

2tbsp ginger garlic paste

3 medium tomatoes, 1 large onion (finely chopped)

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

1tbsp pav bhaji masala

1 tablespoon fennel seed powder (saunf)

1tsp dry mango powder

1/4 cup chopped coriander leaves

2tbsp butter, 2tbsp oil

Salt to taste

6 pav buns.

For Garnish:

1 medium chopped onion

few chopped coriander leaves

Few pieces of thinly sliced lemon

2tsp butter.

Cooking Method:

Boil all the vegetables with 1½ cup of water in a pressure cooker for 2 to 3 whistle. Don’t add too much water, just enough to cook.

After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher.

Heat the oil and butter in a frying pan over medium heat. Add onion and saute for 1 to 2 minutes. then add tomatoes, green chilies, coriander, and ginger garlic paste and sauté for 2-3 minutes until they are soft.

Next add the red chili powder, fennel powder, turmeric, coriander powder and pav bhaji masala, mix them well and cook till the raw smell goes. Now add mashed vegetables. By using you wooden spoon, simultaneously mash and stir all the vegetables for 5 minutes. Add salt and stir-fry for another minute. Add about ¼ cup of water or as needed, and let it cook for a minute.

Turn off the heat. and add dry mango powder, mix it well

Toast the pav bun on tava using butter over medium heat until buns are golden brown from both sides.

Serve hot toasted buns with bhaji, garnish with chopped onion, coriander leaves, butter and sliced lemon.

Mutton And Potato Curry (Oil-Less)

Mutton and Potato Curry (Oil-Less). To cook this mutton curry I have not used a single drop of oil. It is cooked in it's own fat. When ever we think of non-veg dishes we always think spicy and rich. But I'm assuring you after cooking this curry you'll forget the other curries.. The most important ingredients in this is the meat, if you have not got right meat then the curry will not be tasty. You just need to asked the butcher to give the meat which has fat and bones...

This is a very good curry to cook for the people who don't like to eat oily and spicy.. I cook this mutton curry when I'm on diet and still want to eat mutton and this curry gets cooked in no time. But this time I have added more green chillies because I wanted to eat something spicy but not oily.. You can adjust the ingredients according to your taste..

Ingredient's

1/2kg mutton

2 large potato, cut into big chunks (optional)

1cup chopped coriander

8 green chillies

1tbsp ginger garlic paste

1tsp black peppercorn

15 curry leafs

1 medium tomato

Salt to taste.

Cooking Method

Soak and wash the mutton for 15 minutes.

Grind all the above ingredients (except potato) to a smooth paste and set it aside.

In a pressure cooker add the mutton and cook till the water is evaporated and keep stirring in between to avoid sticking at the bottom of the cooker.

Now add the grounded masala, potato and salt, give a nice mix and add 1cup water and cook till the meat is tender. That will take about 3 to 4 whistle. Depending upon the meat.. Then allow the pressure to go before opening the pressure cooker.

Serve hot with Rice or Roti.

Baby Corn Pizza.. (Home-made Pizza)

Baby Corn Pizza.. I had made this pizza for my friends on Monday, they liked it so much and we finished the large pizza in just 5 to 10 minutes. We three were eating like as if we have not eaten pizza for ages. The best part was, one of my friend was not at all allowing me to take the pictures also. I have hardly taken 4 to 5 pictures only. The moment I finished taking pics, she was the first one to jump on it and by seeing her I din't even bother to look at the pics and started eating... Some how the pizza also had come out very very tasty and awesome looking... Making pizza at home is so easy if you have pizza sauce ready and I always make pizza sauce and keep it. So when ever we feel like eating then I just make it. Making pizza at home is healthier then store bought... I want to suggest everyone start baking pizza at home and you'll really enjoy..

Ingredients For The Pizza Base

Makes 1 Large Pizza Base

1/2 cup warm water (100 degrees to 110 degrees)

3tbsp warm milk

1/4 tsp sugar 

1+1/8 tsp active dry yeast

1+1/2cups all-purpose flour, plus more for dusting

1/4 tsp salt

2tbsp oil, plus more for bowl.

Ingredient's For The Topping.

Pizza Sauce ( recipe follows)

10 black olives (cut into circles)

1/2cup baby corn, 1 large tomato, 1 medium onion, (thinly sliced)

12 ounces fresh mozzarella cheese, (grated).

Ingredients For The Pizza Sauce

Make For 2 Large Pizza

2 tsp oil 

6 large tomato's

3tbsp tomato puree

1tbsp chopped ginger and garlic

3/4 tsp Italian seasoning

3/4 tsp dried oregano 

1 1/2 tsp salt or to taste

1/8 tsp freshly ground black pepper.

Directions For The Pizza Base

Pour warm water and milk into a small bowl. Add sugar, and sprinkle in yeast. Using a fork, stir the mixture until yeast is dissolved and water has turned a tan color. Let yeast stand until foamy, about 10 minutes. In a large mixing bowl, add flour and salt. Then add yeast mixture and oil. Mix until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead for 5 to 10 minutes.

Brush the inside of a medium bowl with oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 1hour. Remove plastic wrap, and press your fist into the center of the dough to punch it down. Fold the dough back onto itself four or five times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again until the dough has doubled in size, about 30 minutes.

Punch down the dough, and transfer to a clean surface. Knead the dough four or five turns into a ball. Lightly flour a clean surface, place the dough pat into a flattened circle, cover lightly with plastic wrap, and let rest 5 minutes. Using your fingers, begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Do not press the dough all the way to the edges. Leave a slightly raised border, about a half-inch wide, around entire circumference of pizza dough.

In a mean time pre-heat the oven for 20 minutes at 250c. 

Arrange the pizza dough into a circle on top of the baking flat tray. Leaving the raised edge uncovered, pour 8 to 9 tsp of the pizza sauce onto the dough. Using the back of a tablespoon, evenly spread the sauce leaving a half-inch border of dough uncovered. Arrange half of the mozzarella slices on top of the sauce and arrange all the veggie's on top, then cover with left over mozzarella slices.

Bake until the crust is golden brown and crisp on the edges and the bottom, 7 to 8 minutes, turning the pizza halfway through baking. Using a pizza wheel, slice the pizza into eight pieces, and serve immediately.

Directions For The Pizza Sauce

Pour oil into a large skillet, and place over medium heat. Using your hands, squeeze tomatoes to crush them. Add to the warm oil, along with the remaining ingredients. Cook over medium-low heat, breaking up tomatoes with a wooden spoon, until the sauce is thick, 40 to 50 minutes. Allow it to cool and grind it to a smooth paste...

Sauce is ready to use, after using the sauce to pizza you can store the remaining sauce in a fridge for the next time use..

Coriander Chicken Gravy.. (Hariyali Murgh Masala)

Coriander Chicken Gravy!!! This chicken gravy can be cooked in many ways and it can be dry or gravy. Even I try different version while cooking this gravy, sometime I make it dry or gravy.. Usually this is cooked in a rainy season, because this spicy gravy suits to the weather with hot hot roti's. You can change the ingredients according to your taste, but in my family we prefer hot and spicy. It is very easy to cook with simple ingredients and delicious chicken gravy will be ready with in 10 to 15 minutes...

Ingredient's

1/2 kg chicken (cut into medium pieces)

1 medium onion (thinly sliced)

1cup chopped coriander

5 to 6 green chilis

8 to 10 curry leafs

2tsp black pepper corn

1tbsp ginger garlic paste

1 medium tomato

3tbsp Oil

Salt to taste.

Cooking Method.

Wash and drain the water of chicken and set it aside. In a pressure cooker, add oil and onion, fry the onion for minute or 2. Then add chicken and salt, mix them and allow the chicken water to evaporate.

In a mean time add all the rest of the ingredients into a mixer jar and make a smooth paste by adding little water.

Now add the grounded masala to chicken and 1/4cup of water, give a good mix and check for the salt. Then close the lid of pressure cooker and cook for (2 whistle on a medium to low heat) then allow the pressure to go before opening the pressure cooker. 

Serve hot with Naan, Kerala Poratha or Roti's.

Kathal Kofta.. (Jack-Fruit Dumplings In a Tangy Yoghurt Curry)

Kathal Kofta.. I had heard of this curry before but never eaten in my life before marriage and blogging.. When I had gone to visit my In-Laws place, there I had this curry and I was not knowing till they told me, that curry was made out of jack-fruit. I thought that is mutton kheem, because it was not at all looking like jack- fruit and it was tasting like mutton only. When I asked my elder co-sis then she told me that curry was not mutton kofta curry it was jack-fruit kofta curry. I was shocked and I had no words to say, then I told my MIL to bring again jack-fruit tomorrow so that even I can learn to make this curry.

From then I have cooked this curry in many other version and my H loves it... Actually there in my In-Law's house they only cook one type of green curry, some how I don't like that curry much so only I keep trying other recipes too... This recipe is the best so far, it has got a tangy taste of yoghurt and lovely reddish color...

Ingredient's For Kofta.

250 grams jack-fruit (peeled and chopped in chunks)

A pinch asafoetida

1/2tsp ginger garlic paste

1/2tsp garam masala powder

3tbsp besan (ground bengal gram)

1/4tsp red chili powder

1/4tsp salt

Oil for frying.

Ingredinet's For Gravy.

2 medium onions (grated)

1 medium tomato (grated or finely chopped)

1 tsp ginger garlic paste

1/2 cup beaten yoghurt

1/2 tsp red chili powder, 1/4 tsp turmeric powder, 1 tsp coriander powder

1/2 tsp garam masala powder

1½ - 2 tbsp oil

1 pinch asafoetida 

1/2tsp cumin seeds

Salt to taste

2 cups water

2 tsp fresh chopped coriander (for garnish).

Cooking Method For Koftas:

Boil the jack-fruit with a asafoetida till it is tender. ( pressure cooked them till one whistle escaped)

Smack them by using fork or hands. Add the besan along with the rest of the kofta ingredients to the jack-fruit, gently mix everything together. Make balls and keep them aside on a greased plate.

Heat oil and fry kofta balls in batches on a medium low heat till golden brown. Remove on a kitchen towel and keep aside.

Cooking Method For Gravy:

Heat the oil and add asafoetida and cumin seeds. Once they crackle, add the onions and on medium heat fry till they turn goldenish brown.

Add 2-3 tbsp of water and add the ginger garlic paste. Fry till the masala becomes aromatic and brownish again.

Add the tomato and rest of the gravy ingredients. Fry them on low heat till the oil separates.

Add water and let the masala come to a boil. Add koftas and cook further for 3-5 minutes on medium low heat. Then add beaten yoghurt and swtich off the flame.

Garnish with chopped fresh coriander and Serve hot with chapatti or rice.