Soya chunks Curry

Soya chunks tastes so good in curries and it's such a good and healthy alternative for meat and it's really delicious as well ...this curry was the one the tried the other day when my fb friend Priya R Shenoy had posted it's was yumm and I simply loved it as a side dish for my chapathis ...So Do try this and don't forget to leave in your feedback as well !

Ingredients

1 cup of med sized soya chunks

1 onion (finely chopped)

1 tomato (finely chopped)

1 cup coconut

1' ginger

2 cloves of garlic 

1/4 tsp roasted Jeera Powder

1 tsp Red chilli powder

1/4 tsp Garam Masala powder

1/4 tsp mustard seeds

2 sprigs of curry leaves

2 tbsp coriander leaves

2 tbsp oil 

salt to taste

Method

• Add hot water to soya chunks and leave it aside for 30 mins. 
• Then squeeze out all the extra water from soya chunks and bring it to a boil till it is cooked.
• Grind coconut, ginger, garlic, Jeera powder and Red chilli powder.
• Heat oil add mustard seeds add in curry leaves then add chopped onion and fry till translucent then add in the tomato and fry well till oil then add the ground coconut and fry till it leaves out oil completely then add in little garam masala.
• Add in precooked soya chunks, Add in little water and cook till and the masala in well incorporated with the soya chunks and its coated beautifully with it.
• Add in coriander leaves . Serve it with chapathi / Poori .....it's yumm ! 

Stuffed Bhindi (okra) Fry

Stuffed Bhindi I love try so many dishes with Okra fav being stuffed bhindi there are many variations which I have tried but this one really tickled my taste buds was perfect ! Thanks to Veena Mallya akka for contributing such a lovely recipe , I have tweeked a recipe a little bit and end result was a wow So thought of sharing this recipe with my readers.....Do try this you will find it absolutely yummy and as it's shallow fried so you can just enjoy it guilt free too :)

Ingredients 

12 -15 Okra / Bhindi / Lady's finger

1/2 cup gramflour

1 and 1/2 tsp Red chilli powder

Juice of 1/2 lemon 

1/4 tsp haldi 

1/2 tsp Garam masala

2 tbsp finely chopped Coriander leaves 

1/2 tsp Jeera / Cumin seeds

2 tbsp desiccated coconut 

salt to taste

1 tbsp oil  +  2 tbsp Oil to shallow fry okra

Method 

• In a wide mixing bowl add in gram flour, red chilli powder, haldi, Garam masala , salt mix well.  Add in desiccated coconut and mix well.
• Take a pan add in little oil when it's hot add in cumin seeds, when they sizzle add in coriander leaves fry well. Now add this to the gram flour mix add in juice of half a lemon , add little water and mix to form a thick paste like shown in the picture below.
• 
• Wash the okras , trim the tops slit it to the end making sure u don't break them into two the fill the okra with prepared gramflour paste. Repeat the same with all the remaining okras .
• Now take a non stick pan add in 2 tbsp of oil and spread it evenly add in this okra may be 6-7 at a time and roast in on a simmer flame on both the sides till well roasted you will notice the gramflour mixture being crisp.
• Serve as an accompaniment with Rice and dal ...Yumm !

Beans Potato Palya

I Love stir frys they are low fat and so good to incorporate in your daily diet isn't it ...this is one of the spicy version of traditional karnataka style palya . I am sure there are different versions of this  recipes of every house ...here is the one I have tried and loved it so thought of blogging it for mine and my readers reference . You can use any veg of your choice here like beetroot, cluster beans . I have tried with beans and potato here which is my fav combo. Without much fuss let's go on the recipe ...Do try this I am sure you will love it as much as I did .Please do drop in a feedback if you do try, I would love to hear from you . 

Ingredients

2 cups beans chopped into 1 inch bits

1 big potato (cut into small cubes)

1/4 tsp mustard seeds

1/2 tsp urad dal

1/2 tsp chana dal

1 onion (chopped)

1 sprig curry leaves

2 green chilli (finely minced)

1/2 tsp haldi

2 tbsp oil

salt to taste

To grind to a fine powder

1 tbsp Daria dal/ Kadale pappa / Fried gram / Chutney dal

2 tbsp dry coconut 

1 tsp Red chilli powder

pinch of haldi

very small piece of tamarind 

Method

• Grind daria dal, coconut, red chilli powder, pinch of haldi, small piece of tamarind to a fine powder.
• In pan add oil add in mustard seeds, urad dal. chana dal fry till dal starts changing colour then add in onion and fry well.
• Now Add in curry leaves, green chillies, haldi , fry well now add in beans, potato salt . 
• Stir fry and keep it on a low flame . Keep stirring in between so that all the vegs are evenly cooked.
• Now add in 3 tbsp of ground powder. Mix well.
• Serve with Rice and dal it's so fab ...I can eat the whole stir fry just like that :) 

Jatpat Mushroom Capsicum Masala

Happy New Year to all my readers ....hope you all have a lovely and blessed year ....and this is one special post for you :) .....I love experimenting with curries and this is one of my fav one which my family loved ...actually this happened when i fell short of time and wanted to cook some curry in a jiffy and this was what I came up with.... you can add any vegs of your choice in this dish ....feel free to experiment and use the vegs of your choice, I have used mushroom and capsicum as this is one of my fav combo of vegs and this dish is truly a winner too ...Do try this and do leave in your feedback would love to read in your comments :) 

Ingredients 

10 - 12 button Mushroom / chestnut Mushroom (cut into Quarters)

1 green capsicum (cubed) 

1 med sized onion 

2-3 big cloves of garlic 

1' small ginger 

2 Red chilles (used Bedagi /Kashmiri Chillies here)

1/4 tsp Kasoori Methi

1 Green chilli

1/2 tsp haldi 

1/2 tsp garam masala

1/4 tsp Jeera  / Cumin seeds

2 tbsp broken cashews 

1/2 tsp red chilli powder

1 tbsp oil + 1 tbsp ghee

2 tomatoes pureed 

1/4 cup cream 

salt to taste

Method 

• Grind ginger, garlic, green chilli, haldi, red chilli, Garam masala, kasoori methi, cashew nuts, onion ...grind all this to a fine paste.
• Heat oil in a kadai  add ghee when it's hot add little jeera when it splutters add in the paste and fry in for 10 -12 mins till it leaves out nice aroma and leaves out oil too  do it on a simmer flame( this is very important step as u have ground raw onion to a paste so you need to fry till it's nicely cooked. 
• Now add in pureed tomato and fry well till it leaves out oil add in coriander leaves and fry well  till it's well cooked . Add in salt and taste it if you feel it's a bit less spicy then add in 1/4 tsp Red chilli powder.
• Now add in cream  and mix it well. Add in 1/2 cup water and simmer and cook for 10 mins . Base of the curry is ready ...Now it's time to saute vegs :)
• Now take a non stick pan add in mushroom , capsicum and fry well now add in to the curry . Serve this with chapathi ....I seriously enjoyed this curry as tasted so yumm ! ...Try it you will love it too :D

Mumbai style Usal Pav

Here is one of the most delicious and authentic style recipe of usal pav which I tried from the recipe contributed by Vidya shenoy akka....its was finger licking good , delicious and so good to taste that it has been regular on our dinner table from since the very first time I tried...I have tweaked the recipe a little bit hope you all love this version and try this at your home as well....Happy cooking and if you did love it please leave in your feedback .....So here goes the recipe for this...

Ingredients

1 cup of Dried white peas

For Gravy

2-3 cloves

2 small stick of Cinnamon

1 tsp Jeera

1 tbsp coriander seeds

1 tsp Khus Khus / Poppy seeds

1/2 tsp saunf /Aniseeds

1 small piece Ginger

7-8 small cloves of garlic 

6-7 Bedagi Red chillies

1/4 cup coconut

3 big onion (thinly sliced)

4 tbsp oil

For Other Ingredients

1 big tomato (finely chopped)

1/2 tsp Haldi /Turmeric Powder

1/2 tsp Chilli powder

1 tbsp coriander leaves

salt to taste

For Tadka

4-5 big flakes of garlic sliced

1 tbsp ghee /oil

For Serving

chopped onion, Lemon wedges

Method

• Soak white peas overnight and pressure cook for 1-2 whistles till cooked make sure it doesnt get mashed.
• Take a non stick pan add in oil simmer and add in cloves, cinnamon , Jeera, coriander seeds, khus Khus , saunf , ginger, garlic fry till nice aroma then add in coconut and fry till a bit roasted . Remove and keep aside.
• In same pan add in 3 tbsp oil for roasting onion and roast till onions are very well roasted and you get a brown colour.
• Now Grind this roasted onion and the roasted spices to a smooth paste adding 1/4 cup water .
• In cooker when peas is cooked add in chopped tomato, ground paste, add haldi, salt, chilli powder and close the lid and cook for 1 whistle till cooked.
• For tadka : Take a ghee or oil in pan add in galic and roast well till golden brown and pour on this cooked peas.
• Add in coriander leaves for garnish and simmer and cook for 10-12 mins.

For serving

• Slit the pav apply generous amount of butter and roast in on chapathi tawa then keep aside.
• Take this on to a plate now put generous amount of Usal in the serving bowl top it up with chopped onion , little coriander leaves with a lemon wedge . .......It was a spicy and superb treat for me and my taste buds....Awesome !

Kadai Paneer Masala

Kadai Paneer is a beautiful curry which is needs no intro it's the special blend of aromatic spices which goes in gravy which makes it so special...you will absolutely will love this ..I have tried so many versions of the recipe but I absolutely loved the curry I had recently tried from Hebbar's kitchen ...the flavours was too good and it was nevertheless perfect Hotel Style ...my whole family esp my hubby absolutely loved it . I have done a small change to this recipe and have tried it twice in a row....Perfectly gorgeous recipe and truly a keeper too :D...So do give it a try and don't forget to leave in your feedback if you try !!

Ingredients

For Kadai Masala  (Dry spice blend)

2 tsp Coriander seeds

1 tsp cumin seeds

10 - 12 black peppercorns 

3 Kashmiri Red chillies

For the Masala

2 tsp oil 

1 ' ginger

3-4 big cloves of garlic (sliced)

2 med onion (finely sliced)

1 big tomato (roughly chopped )

8-10 cashewnuts

1/2 tsp haldi powder

1 tsp Red chilli powder

Other Ingredients 

2 tbsp oil

1 big onion (cut into med sized cubes)

1 cup cubed Paneer

1/2 cup sliced Green and yellow capsicum

1/2 tsp Kasoori Methi 

3 tbsp Cream 

Method

• In a non stick pan add in coriander seeds, cumin seeds, peppercorn, red chilli and fry on a low flame till you get a very nice aroma. ( make sure you don't burn them).
•  Now cool and grind it to a fine powder.

For Masala

• In a non stick pan add in oil  add  ginger and garlic fry for a min or two then add in onion and fry till they turn golden brown . 
• Now add in tomatoes and fry till tomatoes get well cooked and it gets mashed add in cashews fry again .
• Now add in haldi, red chilli powder and fry well. Now cool and grind this to a fine paste. 

For  Kadai Masala Gravy

• Take a kadai add in a tsp od oil fry cubed onion and sliced capsicum fry and keep aside.
• Now add in 1 tsp oil and 1 tsp ghee when the heat melts the ghee add in the ground Masala and fry well till it oozes out oil and leaves the edges of the pan .
• add in 2- 3 tbsp oil this Ground kadai Masala*
• Add in salt , Kasoori methi . Paneer, fried onion and capsicum and mix well .
• Add in Cream and serve with Ghee rice or Paratha .....it's simply Gorgeous !
  

Hotel style Veg Kurma

 

Veg Kurma with Peas pulao is always a hit combo at my house and the most requested one too ....IT's  definetly one of the most awesome recipe and I have tried many versions of kurma so far and this is one of recipe which has clicked well and my family loved it and requested me to prepare it again  . It's a beautiful coconut based with such a good blend of vegetables that you will def love it . It's a bit different from other kurma recipes and the secret ingredient to this is methi leaves it gives such a beautiful aroma  and taste that I fail to express here ! Do try this and serve with peas pulao ( will be my next post).....sure to be fav at ur dinner table :D

Ingredients 

1/4 cup roughly chopped carrot 

1/4 cup peas 

1/4 cup Beans 

1/4 cup cubed Paneer 

1 tbsp Ginger Garlic paste

2 onions finely chopped 

1 tomato finely chopped 

1/4 tsp turmeric powder

1 tsp chilli powder

1/2 tsp Coriander powder

2 tbsp coriander leaves (finely chopped)

2 tbsp methi leaves (finely chopped)

For coconut Paste

1/4 cup freshly grated Coconut 

1 tbsp Daria dal /Kadale pappa /Fried gram dal /chutney dal

Other Ingredients 

1/2 tsp Garam masala powder

salt to taste 

2 tbsp oil + 1 tbsp Ghee 

1 tbsp cream 

Method

• Parboil all the vegs except Paneer and keep aside.
• In pan add in ghee and oil add in onion and fry well till onion turns slightly golden then add in ginger garlic paste , haldi, chilli powder, Dhania powder fry well for a min . Then add in tomatoes and fry till it gets mashed well.
• Add in coriander leaves and methi leaves and fry well till it leaves out nice aroma . 
• Grind coconut, Daria dal to a fine paste.
• Now add in this paste and fry well till it leaves out oil completely . It will take around 5-7 mins but worth it .( Make sure you do it on a low flame )
• Now when the masala gets cooked well and leaves out the sides of the pan oozing out oil add in the cooked vegetables.
• Lastly add in little garam masala , 1/4 cup water or more depending on the consistency you are looking for . cover and bring it to a boil. Add in salt .
• Now Garnish with little cream and mix. Serve with Peas Pulao or chapathi ...this is truly a keeper recipe !....Do try it if you love it do drop in a feedback at my comments below :D

Nendrabale Kele Usli (Sweet Banana Fry)

I simply love a little sweet flavour of Nendrabale kele ...this is one recipe which I enjoyed making it and eating it too ...so yumm to taste and so easy to make as well . I usually used to make fritters of these Banana  which is already posted here ....I am on a holiday to India and on my visit to Mangalore met my lovely friend from whom I had learnt this recipe Jayashree Shenoy akka I really enjoyed speaking to her and meeting her in person thanks so much akka for sharing such a lovely recipe !...I have already tried it 3-4 times and I absolutely love every bite of it ...Do highly recommend this recipe as it's become my fav :)

Recipe Credit : Jayashree Shenoy akka

Ingredients

1 Nendrabale kele (Cut into roundels and do Quarters )

2 green chilli (finely chopped)

1/2 tsp Mustard seeds

1/2 tsp Urad dal

Generous pinch of hing powder

2 tbsp oil

1 sprig of curry leaves

1/2 tbsp coriander leaves (Opt) 

salt to taste

Method

• Peel chop the banana into 1/2 inch thick pieces and cut into roundals and then do quarters of each roundels.
• In a Pan add oil add urad dal when hot and dal starts changing colour add hing, mustard seeds , Green chilli, add the curry leaves and fry for a minute.
• Add the banana pieces, salt  mix well.
• Cover the pan and cook on low flame for 2-3 mins .
• Lastly add grated coconut, coriander leaves mix and toss lightly .
• Serve ...this is simple and super delicious !

Malai Kofta Curry

I simply love Paneer Kofta curry with Naan ...it is def one of my most fav combo ....I am sure most of them have their own version of this recipe . This is the one I have followed and the one I have found it perfect ..This is a very delicate dish and you must make sure the koftas are not cooked for more then a min or two this is the key here to make sure it retains it's shapes and doesn't get crumbled. Thanks to my sister for sharing such a lovely recipe !

Ingredients

For Kofta 

1 cup Fresh Paneer grated or crumbled 

2 tbsp milk powder

1 tbsp finely chopped coriander leaves 

1 tbsp crushed garlic 

2 tbsp cornflour ( 1 tbsp for the koftas / 1 tbsp for dusting)

3 -4 green chilli (finely chopped)

salt to taste

oil to shallow fry the koftas 

For Gravy 

3 med onion (roughy chopped)

2 green chillies

2 tsp ginger garlic paste 

1 tsp cumin seeds

2 med tomatoes (freshly made) (Pureed)

2 tbsp cashew nuts

1 tsp chilli powder

1/2 tsp haldi / turmeric powder

1/2 tsp garam masala

1/4 tsp sugar (opt)

1/2 tsp roasted kasoori methi powder

1/4 cup cream 

salt to taste

1 tbsp coriander leaves

Method

For kofta

• Knead Paneer till soft . Now in pan add little ghee add garlic and green coriander leaves, green chillies  and fry well on low heat . cool and add this to the paneer, add in milk powder, cornflour and mix well add in salt to taste . Now mix and knead well pinch out small balls and shape into roundels roll in cornflour and deep fry in oil till golden brown .

For Gravy 

• Take water in a pan add in onions, cashewnuts, tomato, 2 green chilli  and boil then cool drain the water and grind to a fine paste . Strain and keep aside.
• In a non stick pan add in oil and ghee add in little cumin seeds when it sizzles a bit add in ginger garlic paste and fry till it leaves out nice aroma then  add in the ground  paste and fry well till it leaves the sides of the pan add in haldi, red chilli powder, garam masala.
• Then add in kasoori methi , little sugar, and fry till oil oozes out and then add in salt, little water , cream then add in coriander leaves.
• Just before serving add in the koftas and simmer and keep it for 2 mins . Serve with parathas/ naans you will def love it !
  

Aloo Methi

One of my signature dish and most fav side dish for chapathi is this Aloo methi ...methi fried in little ghee fills your house with such good aroma and gives such a good hype in the taste ..yum ...Aloo and Methi and undoubtedly best combo together . Do try this simple dish it's absolute delight !....Don't forget to leave in your feedback

Ingredients 

3 boiled Potato(diced into med sized pieces )

2  cups of Methi leaves (washed , trim and discard the stem and finely chop them)

3 big cloves of Garlic(finely chopped)

2 med sized onion (finely chopped)

1/4 tsp Jaggery 

1 small tomato (finely chopped)

2 tsp Kashmiri Red chilli powder

1/2 tsp Haldi powder

1 tbsp cream (opt)

salt to taste

2 tbsp oil for frying the cubed potato and 1 tbsp for masala  + 1/2 tsp ghee for frying methi

Method

• Take a non stick pan and fry the potato on a low flame till slightly golden brown and crisp on the edges . Remove and keep aside.
• Heat ghee in the same pan add in methi leaves and fry well till well wilted and it shrinks and completely absorbs all the water and it doesn't leave out any more water . Now keep it aside.
• Heat oil in pan add in chopped garlic and fry well till a little  golden brown add in onion and fry well till a bit brown (make sure you don't burn it ...do it on a low heat ) add chopped tomato and fry till it gets mashed well.
• Now add in haldi powder and red chilli powder fry well now add in Jaggery and fry well. Now add in cream and fry well. ( you can omit cream if you don't like it here)
• Now add in methi and fry for 2-3 mins then add in fried potato and toss till all the masala gets well coated with the potato.
• Serve with chapathi ....it's simple dish but purely divine and I simply enjoy every bite of it ...it's soooo good !......Try it you will def love it !!!!

Matar Mushroom Miloni

One Perfect curry with go with chapathi or Naan is this curry was so good that I simply loved every bite of it. I have slightly changed the recipe .... Here goes the recipe for this :)

Recipe Credit : Chef Sanjeev Kapoor 

Ingredients 

2 cup Mushrooms (finely sliced)

1/2 cup Peas (boiled)

1 med onion (finely chopped)

1/4 cup chopped Spring onion (White part finely chopped)

2 green chillies (finely chopped)

1 Tomato (finely chopped)

1' Dalchini 

1 Green Cardamom (whole)

1/4 cup Fresh Tomato puree ( you can use store brought one or fresh ...I have used fresh one here and ground 1 large tomato )

1/2 tsp haldi powder

1 tsp Dhania powder

1/4 tsp Roasted Jeera Powder

1 tsp Red Chilli Powder

2 tbsp Cashew paste 

2 tbsp coriander leaves 

1/2 tsp Kasoori methi powder

1/2 tsp garam masala powder

2 tbsp cream 

salt to taste

Method 

• Heat oil in pan add dalchini, cardamom, fry till elaichi swells up then green chillies add chopped onion , spring Onion (only onion) and fry well till nice aroma.
• Add in ginger garlic paste, tomato (chopped) and fry well till it leaves out oil then add in tomato puree (puree of 1 tomato) , Chilli powder,  haldi powder,  Dhania powder, Roasted Jeera powder, fry well .
• Now add in mushroom and peas , salt, chilli powder, cashew paste , Crushed Kasoori methi add water and cook for 2 mins.
• Lastly add in garam masala fry well .
• Cook till semi thick . Lastly add in little cream and serve with Chapathi / Phulka ....It's Delicious !!!!