Posts Tagged ‘Curry’

Mirch Ka Salan

Mirch Ka Salan

When I saw this beautiful jalepeno peppers in grocery store, I immediately grabbed a few without even thinking of any dish. When I was picking up these peppers, from the other side, hubby was looking at me and smiling.

I know he is not a big fan of spicy food but I am glad he tried this and gave me a positive feedback. Let me confess something about him here, my husband is an amazingly easy person to cook for. He will eat anything and everything I set down in front of him, except ghee and butter.Its not that he don’t eat ghee or butter for diet reasons, it’s just that he don’t like the smell of it..weird…right..But that’s how it is…if he don’t smell these two ingredients in any dish, he will happily enjoy the dish.

If you like spicy dishes, this is the one for you…I’ve always eaten this dish in restaurants. I don’t have a single memory of having mirch ka salan at home. Mirch is basically a hindi term for any kind of peppers and salan is the gravy or sauce.The gravy is lightly tangy, and has a mellow and creamy taste because of the spices used. And yes, don’t forget to remove the seeds and membranes from inside of peppers, which is the reason for the hotness of the chillies.It also brings the heat of the chilli’s down a bit..

jalapeño

jalapeño

Ingredients:

  • 6-7  jalapeño peppers, or any green pepper of your choice(I have also used some green bell peppers)
  • 1/4 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • 4-5 methi seeds
  • 4-5 curry leaves
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/4 tsp degi laal mirch, sweet paprika powder
  • 1/2 tsp garam masala powder
  • 1/2  tsp tamarind concentrate
  • 3 tbsp extra light olive oil
  • salt to taste

To be grind into a paste

  • 2 tbsp peanuts, roasted, skin removed
  • 2 tbsp sesame seeds, roasted
  • 1 medium onion, chopped
  • 1 tbsp ginger garlic paste
  • 2 medium tomatoes, chopped
  • 1 tbsp grated coconut
Mirch Ka Salan

Mirch Ka Salan

Method:

  • Wash and slit the peppers lengthwise without cutting the peppers into two. Remove the seeds and membrane(you can do it by cutting at the end), heat a teaspoon of oil in a wide pan and layer the pepper evenly and shallow fry in hot oil until they turn light in color. Drain on paper towel and keep aside.
  • In the same pan, add 1 teaspoon of oil, add chopped onions and sauté for 5-6 minutes, then add ginger-garlic paste, chopped tomatoes and shredded coconut and cook until the mixture is slightly golden brown. Keep this aside.
  • Dry roast peanuts, once cooled, remove the skin and keep aside.
  • In the same pan dry roast sesame seeds and then grind all this ingredients (including the saute onions) into a smooth paste adding little water if needed..
  • Heat 2 tablespoon of oil, add cumin seeds, mustard seeds, methi seeds and let them crackle. Then add curry leaves and the onion paste, cook for 2-3 minutes.
  • Add turmeric powder, coriander powder, garam masala, degi mirch(sweet paprika powder) and salt to taste. Cook this masala on medium-low heat until the oil separates.
  • Add 1  1/2 cups of water and tamarind pulp and bring it to a boil.
  • Add the fried peppers and check for seasoning, add more salt if needed. Simmer until the gravy thickens.
  • Serve hot with plain white rice. Enjoy!
Mirch Ka Salan

Mirch Ka Salan

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Bitter Gourd or bitter melon also called Karela in Hindi, is a popular vegetable in India. Not many people like this veggie but I happen to love this veggie. In order to cook this veggie you need some cooking technique to minimize the bitterness and enjoy the vegetable. Usually I made simple stir fry with lots of onion. But this time I got some beautiful small bitter gourds. So, I thought of making this stuffed karela’s( my MIL’s recipe). I love all the dishes made by her.

Ingredients:

  • 8-9 small bitter gourd
  • 1 big onion, grated
  • 3 tbsp mustard oil
  • pinch of asafoetida (hing)
  • 2-inch of ginger, grated
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon amchur powder
  • 1/4 teaspoon red chilli powder
  • 1 green chill, chopped
  • 2 teaspoon pickle masala(I have used carrot & chilli pickle, mother’s recipe brand)
  • salt to taste

Method:

  • Wash and Scrap the rough edges of bitter gourd and keep aside.
  • Make a slit in the center on each gourd for stuffing and scoop out the hard seeds from inside, make sure not to slit all the way.
  • Sprinkle salt on the bitter gourd’s and to the peelings and let it sit for 1-2 hours. Then, wash and pat dry the bitter gourd’s. This process helps to remove bitterness from the bitter gourd. Squeeze out the excess moisture from the peeling.
  • And pound those scoop out hard seeds in pestle coarsely, mix it with gourd peeling, grated ginger and keep it aside.
  • Heat a tablespoon of mustard oil in skillet on medium heat. Wait for oil to heat before adding onion and asafoetida, sauté onions until translucent.Now add gourd peelings-seed mixture, turmeric powder, coriander powder, gram masala powder, red chilli  powder, green chill and salt to taste . Sprinkle 2 tablespoons of water to the mixture, cover and cook for about 15-20 minutes.Once the masala is properly cooked, add pickle masala and amchur powder and taste for seasoning. 
  • Add stuffing mixture to the bitter gourds and do not over-stuff.
  • Heat mustard oil in a wide skillet on medium heat.Once heated, shallow fry each gourds until golden on all the sides. Keep turning them gently so that they get cooked  evenly on all the sides. This whole process will take 25-30 minutes on low heat.
  • Serve hot with Dal and Rice. Enjoy!
Note:
  • If you are not using any pickle masala increase the amount of amchur powder or you can also add 1 teaspoon of lemon juice.
  • Try to use small bitter gourds.
  • You can also tie the gourd’s with thread after stuffing or else take care while flipping to the sides. I didn’t tie my gourd’s.

Moth Sprout Beans Curry

Posted: July 22, 2011 by incidentalcooksuman in Curries, Dal/Lentils soup, Dinner, Indian Food
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Moth sprout beans curry was very often made in our home.The one thing I like about this sabzi does not need any special ingredients.Once you plan the sprouting routine in advance it’s a easiest meal to put together, so it’s perfect  for those days when you don’t feel like having any veggies. I have adapted my mom’s recipe here which is super simple and extremely delicious. Mom used to make this sabzi with different sprouted beans like green moong beans, white and green dried-sprouted peas and whatever she can think of… 🙂 . Really you can use any kind of sprouted beans or combination of all. It’s all up to you to make it delicious and healthy at the same time.

Mom makes one drier version and one with plenty of gravy. Usually she serves the drier version  for sunday breakfast with jam, butter and bread. It is healthy, full of protein and has a high nutritional value. I like both the version. Gravy one is served hot with roti for lunch or dinner. It is really hard to believe that sometimes some simple dishes are so delicious and addictive that you can’t stop eating it. Whenever mom makes this and if I am at home I will start tasting this one bowl at time. Make this for yourself and enjoy a hearty bowl of healthy bliss dinner!

Ingredients:

  • 2 cups matki or moth beans,  sprouted
  • 2 tbsp olive oil
  • 1 medium white onion, chopped
  • 1-inch ginger, grated
  • 3 cloves garlic, minced
  • 1 large tomato, chopped
  • 1/2 potato, diced
  • 2 green chillies, chopped
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon red chilli powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon white sesame seeds
  • 2 tablespoon fresh grated coconut
  • handful of fresh coriander leaves, chopped
  • Salt to taste

Method:

  • To sprout, soak the moth/matki beans overnight in plenty of water. Next day, drain the water, rinse the beans and keep all the beans in a clean cotton cloth and tie the cloth lightly. Keep it in warm place under a basket or any heavy dish. Don’t let the cloth dry, spray water to supply moisture necessary for sprout growth. Usually within a day, you will see nice, long sprouts appears. Before using this for sabzi wash sprouts thoroughly through running water.
  • Grind together sesame seeds and half of the chopped onions to a fine paste.
  • Heat the oil in a pressure cooker or in any large sauce pan with a lid. Add cumin seeds and dried red chillies and wait for them to get lightly brown.
  • Add chopped onions, crushed ginger-garlic, green chillies, onion-sesame paste and cook until onions are translucent.
  • Add tomatoes, turmeric powder, coriander powder, garam masala powder, red chilli powder and salt to taste and cook covered until the oil separates.
  • Add the potatoes and cook covered for 5-6 minutes.
  • Add the sprouted  moth/matki beans and cook covered until the beans are tender but not mushy about 20-25 minutes or so.
  • Add the grated coconut and cook for another 1 or 2 minutes.
  • Garnish with coriander leaves, some onions and lemon.
  • Serve piping hot and enjoy  this with roti.

Palak Paneer

Posted: July 18, 2011 by incidentalcooksuman in Curries, Dinner, Indian Food
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Growing up I was not a big fan of green leafy vegetable. But now being a mom I have to eat this veggies in order for my son to obtain the taste and liking for the same.  And I think I also started liking this veggies as an adult. Hubby loves spinach and our recent trip to farmer’s market and with the amount of fresh spinach I brought, brings me to this dish.

Palak Paneer is again the most famous vegetarian dish. Palak is nothing but the hindi term for spinach and paneer is soft Indian cottage cheese. This rich and healthy delicacy consists of small soft paneer cubes cooked in palak based gravy and some indian masala. I don’t have to tell you how healthy it is, if you are on diet this is the best guilt free dish to enjoy.I like to make my own paneer but you are most welcome to get the same from Indian grocery store.

Like most Indian recipes, there are different ways to make a single dish. Palak paneer traditionally made with heavy cream and butter/ghee. But I have made this little more healthy and didn’t use any cream or butter. This recipe is easy, simple and yet nutritious.

Palak Paneer

Palak Paneer

Ingredients:

  • 2 bunches of Palak (spinach)
  • 1 1/2 cups paneer, cut in small cubes
  • 1 small white onion, chopped
  • 1 tomato, chopped
  • 2 tablespoon crushed tomatoes
  • 3 garlic cloves, crushed
  • 3 green chillies
  • 1 inch fresh ginger
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon red chilli powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon tawa masala
  • 1/4 teaspoon dried mango powder (amchur powder)
  • 3 tablespoon olive oil
  • salt to taste
Palak Paneer

Palak Paneer

Method:

  • Blanch the spinach leaves in a large pot of boiling salted water for 2 minutes only. Drain immediately and immerse in a bowl of ice water.
  • Squeeze out the excess water, and churn it in a blender until smooth and fine puree is obtained. Though water is not needed but if it does add it in small quantities. Once done keep it aside.
  • In a pestle, crush garlic, ginger and green chillies to a fine paste.
  • Heat oil in a pan and fry the cubed paneer until lightly golden brown on all the sides. Remove from pan and keep it on paper towel until needed.
  • In the same pan add the remaining two tablespoon of oil, add cumin seeds and let it get brown.
  • Add chopped onions followed by garlic-ginger-green chilli paste and little salt and cook until the onions are translucent.
  • Add chopped tomatoes, crushed tomatoes, turmeric powder, coriander powder, red chilli powder, garam masala, tawa masala and salt. Cook covered for 5-6 minutes on low flame.
  • Now add palak puree to the pan and little water for gravy like consistency and cook covered for 10-12 minutes more.
  • In the end before switching of the flame add fried paneer, amchur powder and mix well. Cook for 1 minute or so.
  • Serve hot with roti and enjoy!

Arbi ki sabzi

Posted: March 11, 2011 by incidentalcooksuman in Indian Food
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 Arbi is also called Eddo, taro and Colocasia. Eddo is a edible starchy tuberous root of taro plants which has giant green leaves. The green leaves are also used in cooking.It looks somewhat similar to potatoes and it has lots of starch in it.

Arbi/Eddo can be used to make curries, stir fry, similar to those of potatoes dishes.For preparing sabzi with this you have to  rub your hands with some oil and then discard the outer skin.  Because after it gets peeled, it releases some juice which might irriate your skin.

This recipe is my mom’s recipe. She usually boil the eddo and then remove the skin and cook in masala.

Eddo/Arbi/Taro roots

Eddo/Arbi/Taro roots

Ingredients:

  • 8 medium sized eddo
  • 1 large white onion, chopped
  • 1 large tomato, chopped
  • 2 garlic cloves, crushed
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon red chilli powder
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • 2 tablespoon olive oil
  • salt to taste

Method:

  • Boil Arbi/Eddo in a pressure cooker for about 1 whistle.
  • Take out the arbi, peel and cut them into big round slices.
  • Heat oil in a pan over medium high heat, add cumin seeds, mustard seeds and let it get splutter.
  • Add onions and garlic  and cook until onions are translucent..
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, red chilli powder and salt to taste. Cook until oil seperates.
  • Add eddo/arbi to the masala and mix well. Cook for 3-4 minutes more.
  • Serve with roti.
Arbi ki sabzi

Arbi ki sabzi

Aloo Matar/Potatoes and Peas Curry

Posted: July 7, 2010 by incidentalcooksuman in Indian Food
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Serving yields: 2-3 servings 

Aloo Matar/Potatoes n peas curry 

Every indian know how to make aloo matar curry. This is one of the most easiest yet satisfying curry of all time. I have seen or eaten this recipe of different versions but the spices used to make this curry is almost same.  Every household has different taste of this, depending upon their use of spices and taste. I was going to make aloo curry for the dinner than while preparing the dish thought of adding some peas to it which will go perfect with jeera rice hence made this curry. 

Aloo Matar/Potatoes n peas curry

Aloo Matar/Potatoes n peas curry

 

Ingredients: 

  • 2-3 small potatoes, cut in large cubes
  • 1 cup frozen peas
  • 1 large onion
  • 3 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1/4 cup crushed tomatoes
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • salt oto taste
  • 2 tablespoon oil

Preparation: 

  • Wash and scrub potatoes, cut in large cubes.
  • Heat oil in pressure cooker over medium high heat, add cumin seeds and mustard seeds and let it get brown and splutter.
  • Add chopped onions followed by garlic and ginger,cook until onions are lightly brown.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder and salt to taste and cook until oil separates.
  • Now add cubed potatoes and fry for 2-3 minutes. Then add frozen peas  and water and close the lid, cook until 2 whistle.
  • Let the cooker cool and then open the lid.
  • Serve hot with rice and rotis/indian bread.
Aloo Matar/Potatoes n peas curry

Aloo Matar/Potatoes n peas curry

 

Note – You can also use a deep pan with lid to cook this. I use pressure cooker as it is easier and quick.

Potato Curry (Aaloo Curry)

Posted: June 1, 2010 by incidentalcooksuman in Indian Food
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Potato Curry (Aaloo Curry)

 This aaloo curry is very simple yet satisfying side dish with bread, roti, puri or rice. When I do not feel like eating any vegetables I make this simple and quick dish. Its has very rich and creamy gravy.

Aloo curry/Potatoes in gravy

Aaloo curry/Potatoes in gravy

Ingredients:

  • 1 large Idaho potato
  • 1 large white onion, chopped
  • 1 medium-sized tomato, roughly chopped
  • 2 tablespoon crushed tomato
  • 1 green chilli, deveined and chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 2 tablespoon oil
  • 2 tablespoon curd or plain yogurt
  • 2 dried bay leaves
  • salt to taste

Preparation:

  • Wash and scrub potatoes, leave the skin on, cut in large cubes.
  • Heat oil in pressure cooker over medium high heat, add cumin seeds and mustard seeds and let it get brown and splutter.
  • Add chopped onions followed by garlic, ginger and bay leaves, cook until onions are lightly brown.
  • Add chopped tomatoes, crushed tomatoes, turmeric powder, coriander powder, garam masala powder and salt to taste and cook until oil separates.
  • Now add cubed potatoes and water and close the lid and cook until 2 whistle.
  • Let the cooker cool and then open the lid.
  • Add 2 tablespoon of curd or yogurt to make creamy gravy.
  • Serve hot with rice and rotis/indian bread.

 

Note – You can also use a deep pan with lid to cook this. I use pressure cooker as it is easier and quick.

Aaloo curry with rice

Aaloo curry with rice