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Tuesday, 20 December 2016

DRUMSTICK SAMBAR




I am here today with a very healthy and a tasty south Indian dish Drumstick Sambar!! It’s a very common dish served in all South Indian households, so much so that the meal is actually considered incomplete without the addition of Sambar!! Here is a simple recipe for drumstick Sambar which I prepare whenever I crave for South Indian food. It tastes  great with Idlis as well as Rice.  Try it today and do let me know how it was! Happy cooking!!

All the recipes posted in my blog have my personal touch, they may not be authentic of the region or community but taste equally good. And as i always say they are the recipes with minimum spices but maximum taste.The Sambar powder I have used in the recipe is from “MTR” spice brand. Over the years I have relished the taste of their masalas. I have tried their Vangi bath masala, Besi belle bath masala, Puliogrey masala they all impart the desired taste to the food and the Samabar masala is no exception.

Prep time: 30mins          Cooking time: 20-30mins       Serves: 2-3 people

Ingredients:
  • Drumstick (200gm cut into small pieces)
  • Arhar / tur  dal  (1 cup pre soaked in hot water for 1/2  hour)
  • Curry leaves (8-10 leaves)
  • Sambar masala (2 tsp)
  • Tamrind / imli pulp (1/2 cup)
  • Jaggery / gur (1tbsp)
  • Salt / namak (as per taste)
  • Asafoetida / hing (1 /2 tsp)
  • Oil (2 tbsp)
  • Water (as per requirement)
 For tempering:
  • Mustard / rai  seeds (1/2 tsp)
  • Garlic / lehsun (1 tsp, finely chopped)
  • Kashmiri red chillies / lal mirch (2-3 whole)


Method:
  • Heat oil in pressure cooker and add drumsticks to it and stir fry for 5 mins.
  • To this now add curry leaves and sauté for another 3-5 mins
  • Add spices at this stage; sambar masala, salt, jaggery, asafoetida (hing) and cook for 3-5 mins. Now add the tamrind pulp and 3 cups water and let it come to boil
  • Once the mixture starts to boil add the pre soaked dal to it and close the pressure cook and cook for 2-3 whistles.
     
  • Prepare the tadka by heating oil in a small pan, once hot throw in the mustard seeds, chopped garlic and red chillies.
  • Pour it over the sambar and serve hot with rice or idlis.
           


  
Tip:
  • If you prefer to make the Sambar more spicy a tea spoon of red chilli powder can be used along with the other spices at step 3.
  • 1 cup = 200ml

Tuesday, 6 December 2016

KADAI CHICKEN / CHICKEN KADAI / KARAHI CHICKEN


Hey guys I am back!! Today I am here with one of the very popular dish served across almost all the restaurants in India. Wondering what it is!! Well its none other than Kadai Chicken!! The name of the dish is derived from its bowl "kadai" (meaning wok) in which it is prepared. Single utensil (kadai/wok) is required for its preparation. In many restaurants its even served in small little kadais!!


But highlight of the dish in my personal opinion is the addition of the bell peppers to it, which elevates the taste of the dish to entirely different level. My idea of good cooking is to create tasty food with minimal spices and this recipe fits in aptly. So go ahead and relish its taste with hot rotis or rice and tell me how it was. Happy cooking!!


Prep time: 30mins          Cooking time: 30mins          Serve: 02-03 people

Ingredients:
  • Chicken (350gms, boneless cut into small curry cut pieces)
  • Onion / pyaz (1 big cut into big pieces, as we cut for grills)
  • Tomato / tamatar (1 big cut into big cubes)
  • Green bell pepper / capsicum/ shimla mirch (cleaned deseeded and cut into 1’’ pieces)
  • Ginger garlic / adrak lehsun paste (2-3 tsp)
  • Lemon juice (2 tbsp, freshly squeezed)
  • Cumin / zeera seeds (1tsp)
  • Garam masala powder (3 tsp)
  • Clove / laung (6-7 in no)
  • Cinnamon / dalchini (3-4 small sticks)
  • Salt / namak (as per taste)
  • Oil (1 tbsp)


Method:
  • Clean the chicken pieces and marinate with a mixture of ginger garlic paste, 1tsp garam masla powder and lemon juice. Keep in the deep freezer for 30mins.
  • In a pan heat oil and add cumin seeds. Once they start crackling add clove and cinnamon along with onion and sauté for 5 mins.

  • Now add the tomatoes and cook well for 5mins, followed by addition of bell pepper. Cook the whole mix for another 5 mins.
  • Remove the chicken from the freezer and add to the above mentioned pan. And add the remaining 2 tsp of garam masala and sauté well. Add 1 cup water.
  • Cook the whole mixture for another 15mins. You can add more water as per the requirement and till the chicken is cooked well.
  • Transfer the contents into a bowl and serve hot.

          


Tip:

  • 1 cup refers to 250 ml.
  • For those who like their food spicy can add green chilies after the addition of onion and follow the same steps after that.

Monday, 28 November 2016

DUM ALOO / KASHMIRI DUM ALOO


Hi guys!! It’s been a while since I posted a new recipe, so I  am back with a bang.  Today I am presenting a recipe straight from my mom’s kitchen which I have relished since my childhood!! Kashmiri Dum Aloo!! It’s one of favourites. Here is the recipe for all of you to enjoy the flavours of Kashmir. Try it today, and tell me how it was.... Happy cooking!!

Prep time: 20mins           Cooking time: 40mins             Serves: 3-4 people

Ingredients:
  • Potato / Aloo (500gm, small to medium sized, 8 to 10 in number)
  • Clove / Laung powder (1/2 tsp)
  • Black cardamom / Badi elachi (1-2, crushed in mortar & pestle) 
  • Red chilli / Lal mirch powder (1 tsp)
  • Garam masala powder (1 tsp)
  • Fennel / Saunf powder (2 tsp)
  • Oil (for deep frying)


Method:
  • In a pressure cooker steam the potatoes for 4-5 whistles and allow them to cool. Once they cool down, peel off the skin and poke the potatoes (preferably thru and thru) using a fork or a tooth pick, as shown in the picture.
  • Now heat copious amount of oil in a pan and deep fry the potatoes until they turn golden brown and crispy. Remove and an absorbent tissue paper.
  • In a separate pan heat 1 tbsp oil and throw in the spices (clove powder, crushed black cardamom, red chilli powder, fennel powder, garam masala) and sauté for 3-5mins.
  • Add the deep fried potatoes to it and mix well. Now add 2 cups of water to the whole mix and let it boil.
  • Cover the lid and cook the potatoes for nearly 20-30mins, while turning them in between the whole procedure.
  • Once done transfer the contents to a bowl and serve hot with rice.




Tip:
  •  Poking potatoes help them get fried deep from inside, making them light and crispy. Also it helps soak in the flavours of the curry.
  • 1 cup = 250ml.







Sunday, 13 November 2016

ALOO GOBI KI SABJI/ POTATO AND CAULIFLOWER CURRY/ ALOO GOBI GRAVY



Hi friends I am back with a recipe which is made all over India!! But the beauty lies in the number of ways it’s made. A simple dish made with two common vegetables finds its way in all the households in all the regions and is loved by almost all the people. I am talking about none other than Aloo Gobi ki sabji!! This dish is made in almost all the parts of India but with a local twist. Being a foodie I love all the variants of this recipe but the one which holds a special place for me the Punjabi Aloo Gobi as it reminds me of my school days n the times I have enjoyed this delicacy from my best friend’s Tiffin. So today I have tried my hand on Punjabi Aloo Gobi curry style and down below is the recipe for you all. Hope you all will enjoy it. Happy cooking!

Prep time: 10mins    Cooking time: 30-40mins    Serves: 04 people

Ingredients:
  • Cauliflower / phool gobi (250 gm cut into small florets)
  • Potato / aloo (250 gm cut into big cubes)
  • Onion / pyaz (2 medium sized)
  • Tomato / tamatar ( 2 big sized)
  • Ginger / adrak (freshly chopped 1 tbsp)
  • Garlic / lehsun (freshly chopped 1tsp)
  • Red chilli / lal mirch powder (1 tsp)
  • Turmeric / haldi powder (1/2 tsp)
  • Fennel / saunf powder (1 tsp)
  • Garam masala powder (1 tsp)
  • Cumin / zeera seeds (1tsp)
  • Green chilli / hari mirch (1 whole, cut into 4-5 pieces for garnishing)
  • Oil (for frying)

Method:
  • In a non stick pan shallow fry the cauliflower and potato separately. Keep aside.
  • In a grinder, grind onion, tomato, ginger and garlic to make a smooth paste.
  • Again using a pan heat 1 tbsp oil and add cumin seeds, once they start to crackle add the above made paste to it and cook for 10mins.
  • Add the spices red chilli powder, turmeric powder, fennel powder, garam masala powder and cook for another 5-10mins.
  • Lastly add the shallow fried cauliflower and potatoes and mix well. Cook for another 15mins by adding a cup of water to facilitate cooking.
  • Once done transfer the contents into the serving bowl and garnish with chopped green chillies.






Tip:

  • Whenever you are adding any paste like onion paste, tomato puree or a mixed paste of the raw ingredients to any gravy make sure you cook it well before adding the spices. It imparts added taste to the gravy!

Saturday, 5 November 2016

CURD RICE/ DAHI CHAWAL/ MOSARANNA/ YOGURT RICE

                                                                         


Hey friends I’m back. Curd rice also known as dahi chawal or even popular and my personal favourite masur anna in Karnataka takes me back to my college days, when I was studding in Bangalore. The dish reminds me of my college, the canteen n the endless times I’ve had this south Indian delicacy. My friends used to ask me don’t I get bugged eating the same thing every day but trust me I never did. And its one thing I still can have every single day. My fondness for curd rice goes on increasing every time I prepare it. It soothes your mind body n soul altogether. In my house the meal is never complete without a bowl of this heavenly serving. Guys go ahead and enjoy it with a pickle of your choice.

Prep time: 10mins        Cooking time: 30-40mins     Serves: 04 people

Ingredients:

  • Rice (4 cups)
  • Curd ( 1 bowl beaten, 500ml)
  • Milk (1 glass, 250ml)
  • Mustard seeds ( 1/2 tsp)
  • Curry leaves (6-8 leaves)
  • Roasted channa dal (1 tbsp)
  • Groundnuts (1tbsp)
  • Asafoetida (1/2 tsp)
  • Pomegranate seeds (1/2 cup, seasonal availability)
  • Grapes  (1/4 cup chopped, seasonal availability)
  • Salt (as per taste)
  • Oil (2 tbsp)

Method:

  • Cook the rice using 6-7 cups of water with a pinch of salt and once done mash it a little using a masher. Keep it aside to cool down while you ready the other things.
  • Prepare tadka using a hot oil pan. Throw in the mustard seeds and on suppletring add curry leaves followed by roasted channa dal, groundnuts, and a pinch of asafoetida. Sauté for 2 mins. Switch off the gas and keep aside.
  • Add milk to the cooled rice and let it stand for 10 mins.
  • Now add the beaten curd to the rice bowl followed by adding tadka and mix well.

          
         

  • Lastly add pomegranate seeds and blend well. Garnish with a mint leaf and serve cold.
                                                 




Tip:


  • You can refrigerate the rice for some time before consuming. It tastes best when served cold.

Wednesday, 2 November 2016

BAKED POTATO WEDGES

                                                                           
       
Hello friends. I’m here with a recipe made out of one of the most versatile vegetables of our time. Wondering what am i talking about, well its none other than Potato. One can make numerous things out of this single Ingredient!! So today I have made baked potato wedges and down below is the recipe for you all. It’s very simple and basic recipe that turns out be a great starter for all your parties. Since it’s baked you need not even keep a count of the calories. Being a foodie, my husband loves these bites of pure joy. It can be made for an evening snack as well and enjoyed with tomato ketchup and a chilled glass of fresh lime soda or cold drink or even tea. So make these wedges today itself and enjoy the crispy snack with your loved ones. Happy cooking!!

Prep time: 15mins          Cooking time: 45mins       Serves: 04 people

Ingredients:
  • Potatoes (4 in no, washed n cut into wedges)
  • Pepper powder (1tsp)
  • Italian seasoning (1tsp)
  • Mozzarella cheese (1 cup, grated)
  • Olive oil (1 tbsp)

Method:
  • In a large mixing bowl mix all the above ingredients with half a cup mozzarella. Keep aside the other half.

  • Take a baking tin n lace it up with baking paper. Place the wedges in the tin in a net manner
  • Now bake the wedges for 45mins at 200 degree Celsius in convection mode of the oven.
  • Remove from oven on a serving plate. Garnish with remaining cheese and serve hot
                                                        





Tips:

  • To check if the potatoes are done prick them with a toothpick. It should pierce them easily and come out clean.


Wednesday, 26 October 2016

CHICKEN CURRRY/EASY CHICKEN CURRY/KASURI METHI CHICKEN CURRY.


Hi friends, I am here with yet another mouth watering Chicken recipe. For all the chicken lovers this is going to be a recipe that you can cook on daily basis with least efforts and at the same time a great one to taste. It goes good with both rice as well as roti. Honestly I have even tried it with paranthas and it tastes yumm!! A simple preparation made with simplest of ingredient available in most of the kitchens. So go ahead and enjoy this yummy recipe. Happy cooking!!


Preparation time: 10-20mins      Cooking Time: 40mins      Serves: 04 people

Ingredients: 


  • Chicken pieces (500gm, medium cut)
  • Onion (1 cup chopped, length wise)
  • Tomato (2 cup chopped ,length wise)
  • Ginger garlic (1tbsp, finely grated)
  • Oil (1tbsp)
  • Kasuri methi (1tsp)
  • Cumin seeds (zeera seeds)(1/2tsp)
  • Red chilli powder (lal mirchi) (1 tsp)
  • Turmeric powder (haldi) (1/2tsp)
  • Coriander powder (dhaniya) (1 tsp)
  • Garam masala powder (1tsp)
  •  Pepper powder(kali mirch) (1/4 tsp)
  • Salt (namak) (as per taste)

Method:
  • In a non stick pan add oil and heat. Add cumin seeds followed by kasuri methi n sauté for 10secs.
  • Now add the chicken pieces, a pinch of salt mix well and cover the pan with the lid and let it cook on medium flame for 5-10mins.
  • To this now add onions and cook till they turn translucent followed by addition of ginger garlic and cook for 5mins.
  • Add tomatoes and cook for another 5mins.
  • Once the whole mixtures starts leaving oil add the dry spices and saute for 3-5mins on high flame.
  • Lastly add 2 cups of water and let the chicken cook for 10 -15mins.
  • Garnish with kasuri methi leaves and serve hot with rotis or rice.







 
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