Showing posts with label Veg Recipes. Show all posts
Showing posts with label Veg Recipes. Show all posts

Wednesday, 30 August 2017

Aloo Gobi Matar / Aloo Gobi Matar Sukhi Sabji / Alu Gobi Matar Dry Sabji

Today I will share the recipe of aloo gobi matar. I am sharing the dry version or sukhi sabji of alu gobi matar. I have prepared it quite some time back. This was prepared for a potluck which was arranged at our yoga class to celebrate Women's Day. Now you can understand that how long this recipe  is sitting inside my folder. This was my first potluck. There were 10 to 12 people and each one brought different item. Veg and non veg both delicacies were there.  The fun part was non-vegetarian people were tasting both veg as we as non-veg dishes. I was really glad that my aloo matar gobi was hit.


Coming to the recipe, it is a bit lengthy process of cooking but not at all difficult. I always blanch cauliflower before cooking. I hope you all do the same too. I have used mustard oil which gives a distinct taste to the sabji and no one could make out (many complaints mustard oil is pungent :). If you do not want to use mustard oil, you can use refined oil. But I would suggest once you try with mustard oil and then you can make out the taste difference. It is important to heat the mustard oil properly before you add vegetables into it. Here is the recipe of aloo gobi matar for all of you....

Aloo Gobi Matar / Aloo Gobi Matar Sukhi Sabji / Alu Gobi Matar Dry Sabji

Ingredients

Cauliflower - 1 big, cut into small florets
Potato - 2 medium, peeled and cut into cubes
Green Peas/Matar - 1/2 cup
Onion - 2 medium, chopped
Ginger Paste - 2 teaspoon
Tomato - 1 medium, chopped
Garlic Paste - 1/2 teaspoon
Green Chilli - 3 to 4, sliced
Red Chilli Powder - 1 teaspoon
Turmeric Powder - 11/2 teaspoon
Cumin Powder - 11/2 teaspoon
Coriander Powder - 2 teaspoon
Coriander Leaves - chopped, handful
Asafoetida - a pinch
Salt to taste
Sugar - 1/2 teaspoon
Mustard Oil -  5 to 6 tablespoon
Cumin Seeds - 1 teaspoon
Garam Masala Powder - 1/2 teaspoon

Procedure

1. Blanch the cauliflower for 2 to 3 minutes and drain the water.
2. Heat oil (2 to 3 tablespoon) in a pan and add cauliflower florets along with little turmeric powder and salt. Keep on stirring under medium to high flame.
3. Once the cauliflower florets turn slightly golden, take them out and keep aside.
4. Add one tablespoon of oil and fry the potato cubes along with little turmeric powder and salt until golden and take them out and keep aside.
5. Finally heat the remaining oil in pan and add asafoetida and cumin seeds.
6. Once they start crackling add chopped onion, green peas and fry till onions are translucent.
7. Next add ginger and garlic paste and keep on stirring.
8. After that add dry spices including turmeric powder, coriander powder, cumin powder and red chilli powder. Mix them well.
9. Now add chopped tomatoes and cook until they are mashed. If require add little water.
10. Finally add fried cauliflower florets and potato cubes. Mix them well with all the spices and add sugar and salt as per the taste.
11. Next add sliced green chilli, chopped coriander leaves and garam masala powder. Mix them and switch off the gas and serve with rice or roti or paratha.


Tuesday, 18 July 2017

Dhania Paneer/ Coriander flavoured Cottage Cheese




The above dish is Dhania Paneer, which is recently cooked in my kitchen. I had a bunch of fresh coriander leaves in my freeze. So I thought of using it and thereby, the idea came off . Actually, whenever I go to restaurant I like the smell of dhania chutney and it clicked me. Here I used the coriander leaves as well as its juicy stem to make a smooth paste along with green chilli. You might find similar recipes cooked by chefs but my recipe may not match it because this is absolutely my own creation. Dhania Paneer is a easy  dish and tasty too. Check the recipe below and try it @ your kitchen.


Dhania Paneer/ Coriander flavoured Cottage Cheese


Ingredients

Paneer (Cottage Cheese) – 200gm
Onion Paste – ½ cup
Ginger Paste – 3-4 teaspoon
Corriander leave & stem paste – ¾ cup
Dhania/Corriander powder – 3-4 teaspoon
Lime juice – 1 teaspoon
Turmeric Powder – 1 teaspoon
Kashmiri Red Chilli Powder – 11/2 teaspoon
Cinammon stick – ½ inch
Sugar
Salt to taste
Refined oil

Procedure

Cut the paneer in to cubes and sauté the pieces in refined oil with little salt & coriander powder.  Keep them aside. Heat oil in a pan and add a cinnamon stick and start frying the onion paste. Add some salt and sugar, which will enhance the taste of the gravy. When the onion paste turn brownish in color add ginger paste and all the dry spices. I added turmeric as it is a basic spice of Indian Cuisine. You can avoid it and then gravy will be dark greenish in color. Now add the coriander leaves & green chilli paste. Cook for few minutes covering with a lid. Add some warm water to make the gravy and add the panner cubes into it. Allow it to boil for 3-4 minutes. Put the lime juice now which will enhance the taste. I believe when you are cooking green leafy vegetables you should add lime juice for the tanginess instead of tomato. Switch of the gas and serve delicious Dhania Paneer with roti or rice.

Tuesday, 2 August 2016

Chilli Soya / Soyabean in Soya Sauce

 "Hardcore"  Non vegetarians always have difficulty eating vegetarian meals especially if the curry is very simple one. Though I am a non-vegetarian (but not hardcore), but I feel there are certain vegetarian curries such as Vegetable Kofta Curries, Vegetable Manchurians, Varieties of Soya Recipes etc.  that non-vegetarians can also enjoy their meals.



Chilli Soya is among one of them. I believe it can compete with any other non veg dishes. Chilli Soya is an Indo-Chinese dish which can be prepared quickly even if you have sudden guests for dinner at home. Here is the recipe for you:

Chilli Soya / Soyabean in soya sauce

Ingredients

Soya granules - 2 cups
Onion Petals - 1 cup, cut in diced shape
Capsicum -  3/4 cup, cut in diced shape
Garlic - 1 teaspoon, chopped
Green chilli - 1 teaspoon, chopped
Black pepper powder - 1 teaspoon
Garam masala powder - 1 teaspoon
Tomato ketchup - 2 teaspoon
Red chilli sauce - 1 teaspoon
Soya sauce - 1or 2 teaspoon
Salt to taste
Sugar - 1 teaspoon
Corn flour - 1 teaspoon
Refined oil


Procedure

Boil the soya granules and strain the water. Keep them aside for half an hour. Then sprinkle corn flour on them and fry them with salt, garam masala powder. Heat oil in a pan and add chopped garlic & green chilli. Now add capsicum, onions, sugar and salt. Wait till onion become translucent. Next add  fried soyabean and cook for 5-7 minutes. Now add all the sauces one by one and black pepper powder. Stir it to mix them well. Switch off the gas and serve with roti or paratha. I added potato in this dish but you can avoid this. 



Thursday, 10 March 2016

Methi Paratha

Methi Paratha is common in our menu, however I never updated this!! So it was in my mind that next time when I prepare it I have to post it without any excuses :).  Many people don't like fenugreek leaves (methi) because of its bitterness. For me it is opposite, because of its bitterness I like it :P. Whenever I get bunches of methi I prepare, aloo-methi sabji and remaining leaves I keep it for parathas. This time it was not exceptional. Though we get methi here ( read Bangalore) almost throughout the year, but during rains the price shots up unbelievably and leaves are rotten. Since the Winter is in, we are getting fresh bunch of methis. Hope you are also getting fresh methi leaves and methi paratha is the easiest way to incorporate it in your menu. Totally Hassle Free :-)..



Methi Paratha
Ingredients

Whole wheat flour (Atta) -  2 cups

Gram Flour (Besan) - 1 cup
Fenugreek leaves - finely chopped, 3 to 4 cups
Asafoetida (Hing) - 1/2 teaspoon
Chilli powder -1 teaspoon
Special Masala (Bhaja Masala) - 2 teaspoon

(It contains Coriander powder - 2 tsp, Cumin Powder - 2 teaspoon, Garam Masala - 1 teaspoon, Pepper Powder - 1 teaspoon, mixed together and roasted in wok for few minutes.)
Ghee- 2 tablespoon

Refined oil for frying


Procedure


Take all the ingredients (except oil) mix well and knead into a soft dough. Divide the dough into 4 equal portions and roll them circle with a rolling pin. Heat tawa or nonstick pan  and cook each paratha, drizzling little oil, till golden brown spots appear on both the sides. You can also add little ghee along with oil. Serve it with pickle or aloo dum or curry of your choice.




Monday, 7 March 2016

Spicy & Tangy Aloo Dum


Today I am going to share a simple but popular Indian dish which is my favourite one. I have customized the dish little bit, hope you will also like it. Though Aloo dum has its own flavor but I have added little spice and tanginess into it which makes it more rich in taste.


Spicy & Tangy Aloo Dum
 

Ingredients

Baby potatoes - 400g
Onion - 2 big, chopped
Ginger paste - 2 teaspoon
Green chilli - 3-4 chopped
Red chilli powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Coriander powder - 2 teaspoon
Cumin powder - 1 teaspoon
Tomato - 1, chopped
Salt to taste
Turmeric  powder -  2 teaspoon
Sugar - 1 teaspoon
Bay leaf - 1
Coriander Leaves - handful, chopped
Cumin Seeds - 2 teaspoon

Asafoetida - a pinch
 Procedure

1. Wash the potatoes and put them in pressure cooker with water. Allow one or two whistles and release
the pressure by holding it under the running water.      
2. Now after cooling peel the skin of the potatoes. 
3. Heat mustard oil in a pan and add the baby potatoes, fry it very well with salt and turmeric powder. 
4.  Now put a bay leaf in to the oil and add the sliced onions into the oil. Fry it till it takes golden brown 
colour.

5.   Add ginger paste and green chillies, stir it very well. Now in a bowl take cumin powder, coriander 
powder, red chilli powder, dry mango powder, turmeric powder and make a paste adding water. Add 
this paste to the pan and mix well.

4.       After that, add the chopped tomato and little sugar later to balance the acidity of tomato.

5.       Pour water and cover it for 10-15 minutes.

6.       Check the consistency of the gravy, if it is little thick you can switch off the gas, garnish with 
chopped coriander leaves. 





Thursday, 3 March 2016

Cottage Cheese in Mustard Gravy / Chana r Sorshe Jhal / No Onion No Garlic Paneer Recipe

We Bengali's have an affinity towards mustard... We cook in mustard oil, we use mustard sauce (kasundi) as a dip (which is different from English mustard sauce currently available in the superstores) even we like to add mustard paste in our gravies. These days people are trying mustard sauce so they are not surprised. But earlier the situation was not the same! When we used to say we use mustard paste they used to raise the eyebrows thinking about the taste may be. When we add Mustard paste to our curries we normally call it 'Jhal'.

Today I am sharing this Paneer side dish just perfect to pair up with plain hot rice. The recipe name is Cottage Cheese in Mustard Gravy / Chana r Sorshe Jhal. I have used mustard paste in it. While making mustard paste it is advised to take both (yellow and black) mustard seeds in equal amount and make a paste. If yellow mustard seed is not available black mustard seeds will do. You can also add one green chilli while making the mustard paste. I have not used any onion or garlic in this recipe, you can try this on your fasting days.

Cottage Cheese in Mustard Gravy / Chana r Sorshe Jhal

Ingredients

Chana/Homemade Paneer/ Cottage Cheese - 300 gms, cut into square pieces
Salt to taste
Turmeric Powder - 1 teaspoon
Mustard Paste - 2 to 3 tablespoon
Tomato - 1 small, chopped
Sugar - 1/2 teaspoon
Green Chilli - 2
Nigella Seeds/Kalonji - 1 teaspoon
Mustard Oil -3 to 4 tabslespoon

Procedure

1. Heat oil in a wok and fry the homemade paneer adding salt and turmeric powder. Keep them aside.
2. Same oil add kalonji once they start crackling, add chopped tomatoes and cook until the raw smell is gone.
3. Add sugar, green chilli and turmeric powder. In the mean time, add little water in the mustard paste and stir it. Bigger particles will be settled down, add the top portion in the cooking so it won't give any bitter taste. Mix well with spices.
4. Add the fried paneers and some more water . Adjust the salt and allow to boil for 5 minutes.
5. Add some mustard oil on top before switching off the gas. Serve it with plain rice.


Tuesday, 23 February 2016

Lobia Masala / Black-Eyed Beans Masala

Lobia is known as black-eyed beans. If I am not wrong this lobia is called 'borboti kolai' in Bengali. We normally boil it with different vegetables like potato, sweet potato, radish and eat with puffed rice. I know it sounds quite weird who is reading for the first time. But the taste of borboti kolai sidhho is totally divine. We just use salt for seasoning and put tadka of dry red chilli in 1 teaspoon oil. You can try it too.


When I came to Bangalore after my marriage, my husband bought lobia and I was totally puzzled how to cook it as side dish for roti. Then he guided me and said cook it with onion ginger garlic masala. I prepared the same way he gave the instructions and it was really tasty and it was totally different from the dish I was referring earlier. And then on I started cooking lobia masala as a side dish for roti.

Lobia Masala / Black-Eyed Beans Masala

Ingredients

Lobia - 1 cup
Onion - 2 medium, chopped
Ginger Paste - 11/2 teaspoon
Garlic Paste - 1/2 teaspoon
Turmeric Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Tomato - 1 small, chopped
Refined Oil - 2 to 3 tablespoon
Salt to taste
Green Chilli - 2
Cinnamon Stick - 1 inch

Procedure

1. Soak Lobia for 4 hours and later drain the water. Put it in the pressure cooker (Adjust water level) and wait for 1 whistle. Allow to release the pressure. If you are soaking for 2 hours, you might have to put more than one whistle. Lobias should not be overcooked and mashy, it has to be intact from outside and cooked inside.
2. Now heat oil in a wok and add cinnamon stick, later add chopped onions and fry until they are translucent.
3. Next add ginger and garlic paste and saute for sometime. After that add all the dry spices including salt.
4. Next add chopped tomatoes and cook until the raw smell is gone. Add 1/4 cup water and cook all the spices.
5. Finally add boiled lobia and add 1/2 cup water, simmer the gas and cook it by covering with a lid. In between stir them and switch off the flame when the water dries up. Serve with roti or paratha.


Wednesday, 17 February 2016

Aloo Gobi Masala / Restaurant Style Gobi Masala / Punjabi Style Aloo Gobi

This is the peak season of cauliflowers! Even few weeks back vegetable vendors were selling a small size cauliflower in higher rate. But now its available at reasonable rate. You know one thing, you cannot have same vegetable everyday even if it is easily available & low priced. Most of the time when I buy cauliflower, I use it in khichdi or add in our fish curry or prepare Cauliflower in Mustard Gravy. This time I thought of making a side dish which we can pair up with roti at dinner. I prepared aloo gobi masala in restaurant style which will take away your boredom about typical cauliflower taste and surely bang on your taste buds.


Aloo Gobi Masala / Restaurant Style Gobi Masala / Punjabi Style Aloo Gobi 

Ingredients

Cauliflower - Medium Size, cut florets in medium size
Potatoes - 2  medium, cut into dice shape
Onion - 1 big, finely chopped
Ginger - chopped, 1 teaspoon
Garlic - chopped, 1 teaspoon
Tomato - 1 small, chopped
Turmeric Powder - 2 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Salt to taste
Sugar - 1/2 teaspoon
Asafoetida -  a pinch
Cumin Seeds - 1 teaspoon
Dry Red Chilli - 2
Green Chilli - 1 teaspoon, chopped
Red Chilli Powder - 1 teaspoon
Mustard Oil - 1/2 cup

Procedure

1. Boil some water and clean the cauliflower florets by dipping in the water for a minutes  and drain the water.
2. Now heat half of the oil and fry the dice shape potatoes with salt and turmeric powder until they are cooked. Keep them aside.
3. In the same oil fry the cauliflower florets till they are golden brown. Don't forget to add turmeric powder and salt. After frying, keep them aside.
4. Now add the remaining oil and after heating add dry red chilli, cumin seeds and a pinch of asafoetida.
5. After that add chopped onions and saute it. Next goes chopped ginger and garlic into it. Cook till the onions are translucent.
6. Now it's time to add dry spices (turmeric powder, salt, sugar, cumin powder, coriander powder, red chilli powder). Mix them well.
7. Add chopped tomatoes and cook well. If required add little water.
8. Now add fried cauliflower florets and potatoes. Mix them well with all the spices and add chopped green chilli. Add 1/2 cup water and cook it by covering for sometime and finally remove the cover and wait until the water dries up.Switch off the gas and serve with roti or paratha. You can also garnish with chopped coriander powder.



Wednesday, 10 February 2016

Black/Brown Chickpea Curry / Kala Chana Masala / Chola r Ghugni in Bengali Style

Black/Brown Chickpea Curry or Kala Chana Masala in a famous side dish to be paired up with roti or paratha. In Bengal, we call it Chola Ghugni. Earlier I have shared the recipe of authentic Ghugni. I have also shared a recipe of Corn Ghugni. Please check it here.



I often prepare this dish for our dinner but never shared it here. The reason behind it it the pictures of this dish never came up to the marker! No I am not a very good photographer but nowadays at least I try to make the photographs presentable. Sigh! So I am also trying to update my old blog post pictures so that readers feel good and can visualize the dish. Satisfaction of a food blogger lies in the ultimate satisfaction of its reader. I know it will take really lot of time for me but I will try to update them all.

Black/Brown Chickpea Curry / Kala Chana Masala / Chola r Ghugni in Bengali Style

Ingredients

Kala Chana/ Chola in Bengali - 11/2 cup
Potato - 2 medium, cut into dice shape
Onion - 2 medium, chopped
Tomato - 1 medium, chopped
Ginger Paste - 11/2 teaspoon
Garlic Cloves - 3 to 4, crushed
Cinnamon - 1 inch stick
Turmeric Powder - 1 teaspoon
Red Chilli Powder - 1 teaspoon
Green Chilli - 2 teaspoon chopped
Salt to taste
Coriander Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Bhaja Masala - (Cumin: Coriander: Pepper: Garam Masala = 2:2:1:1, Take all the powders in this proportion and Dry roast them together) - 2 teaspoon
Coriander Leaves - 2 tablespoon, chopped
Refined Oil - 1/4 cup

Procedure

1. Soak kala chana for 2 hours. Then drain the water and out it in pressure cooker. Add water and salt as required. Initially cook on medium heat later on high heat put 3 to 4 whistles. Allow to release the pressure and drain the water.
2. Heat the oil (2 tablesoon) and fry the potatoes with salt and turmeric powder. Keep them aside.
3. Heat the remaining oil and add the cinnamon stick. Next add crushed garlic and followed by chopped onions. Fry until they are translucent.
4. After that add ginger paste and all the dry spices (except bhaja masla). Mix them well.
5. Next add chopped green chillies and tomatoes. Cook until the raw smell of tomatoes are gone.
6. Add little water and cook the spices. Finally add boiled kala chana and fried potatoes. Stir them well and add water to make a consistent gravy.
7. Lastly add chopped coriander leaves and sprinkle bhaja masla on top.



Friday, 29 January 2016

Aloo Shimla Mirch ki Sabji / Potato Capsicum Masala

These days weather is variable and unpredictable in Bangalore. Though there is no sign of rain however morning breeze is cold and later in the afternoon it's really hot and again in the evening it's windy. Our little one was having little cough in the night but it was manageable with steaming and home remedies. But suddenly yesterday night, the cough got aggravated and needs medication! When the little one at your home is not well, it really makes you worried! Hope this thing settles down soon.



Aloo shimla mirch is my today's post. It is a popular side dish with roti or paratha. I love to add shimla mirch/capsicum in various preparations however could not do so often because my counter part shares a love & hate relationship with it. He loves to eat it in pizzas, noodles, chilli chicken but not in normal gravy like aloo capsicum gravy or capsicum stir fry.This time I prepared this dry potato capsicum masala and he liked the taste of it and asking for more. Sharing this easy and tasty recipe with you all.

Aloo Shimla Mirch ki Sabji / Potato Capsicum Masala

Ingredients

Potato - 3 medium, cut into elongated shape
Capsicum - 2 medium, cut into elongated shape
Onion - One big, finely chopped
Asafoetida - 1/2 teaspoon
Tomato - one medium, chopped
Turmeric Powder - 1 teaspoon
Salt to taste
Red Chilli Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1/2 teaspoon
Ginger Paste - 1 teaspoon
Cumin seeds - 1 teaspoon
Refined Oil - 1/3 cup

Procedure

1. Boil the potatoes for 3 to 4 minutes and drain the water using a colander. Keep the potatoes under running cold water to stop the process of cooking further.
2. Now heat oil and fry the parboiled potatoes with salt and turmeric powder. Keep them aside.
3. Saute the capsicum in the same oil (High heat) with salt and turmeric powder. Keep them aside.
4. Now in the remaining oil ass cumin seeds. Once they start crackling add a pinch of asafoetida. 
5. Next add chopped onions, fry till they are translucent. 
6. After that add ginger paste and cumin powder, turmeric powder, coriander powder and red chilli powder.
Mix them well.
7. Next add chopped tomatoes and cook until the raw smell is gone. If required add little water at this stage. 
8. Now add fried potatoes and capsicum, mix them well with all the spices. After cooking for 5 minutes, aloo shimla mirch is ready to serve. 



Tuesday, 19 January 2016

Hara Bhara Kebab / Green Kebab

Hello Readers...

How did you spent your festival last week? It was a lovely long weekend. We were busy at the same time had wonderful family time. We, Bengalis celebrate Poush Sankranti and on these special occasion I  prepared dudh puli or dudh pithe and given to friends and neighbours. One of my neighbour liked it very much. Friday night we had a lovely get together at my husband's friend's house. We tasted some great foods from Mangalore as the friend's wife is from Mangalore. Saturday we had a family get together and Sunday we were busy arranging things for our daughter's 4th birthday on Monday. Yesterday it was our daughter's birthday and the lucky day was well spent with a small kid's party. 



Coming back to today's post, it is a vegetarian starter dish very well known name hara bhara kebab. Now you will get fresh spinach or palak, green peas in the market. You can prepare this easy starter at your own kitchen and surprise your family members. Very less oil has been used to prepare this kebab so along with the goodness of green veggies, it is healthy too as the recipe calls for less oil. 

Hara Bhara Kebab / Green Kebab

Ingredients

Spinach leaves - 11/2 cup
Potatoes - 2 medium, boiled & mashed
Green Peas - 2/3 cup, fresh or frozen
Green chillies - 1 teaspoon,chopped
Ginger - 11/2 teaspoon, chopped
Fresh coriander leaves - 2 tablespoons, chopped
Chaat masala - 1 teaspoon
Salt to taste
Cornflour/ corn starch - 2 to 3 tablespoons
Oil - 2 to 3 tablespoon

Procedure

1. Blanch spinach leaves with little salt for five minutes.  Drain the water and keep it aside.
2. Boil the green peas for few minutes and drain the water.
3. Now take blanched spinach, green peas, chopped ginger and green chilli in a blender and make a smooth paste.
4. After that take mashed potato and green paste together in a bowl. 
5. Add chopped coriander leaves, salt to taste, and chaat masala in to the mixture. Also add corn flour for binding. 
6. After mixing the mixture well, make small balls from this mixture and press them with your palm to give the shape of kebab. 


7. Now heat little oil in non stick pan and shallow fry the tikkis over medium flame until both the sides are light brown in colour. Serve them with any dip or salad.



Friday, 27 November 2015

Soya Biryani / Soya Chunk Biryani / Meal Maker Biryani

Soya Biryani / Meal Maker Biryani is the easiest biryani I have tried till date. I just love to eat soya chunks in any form be it curry or biryani. Last Thursday evening I was planning for soya curry and boiled them already. Later got a call from my husband saying I am packing dinner, so I had to keep the boiled soyas in the refrigerator. Immediately, I thought of making Soya biryani next morning. Instead of cooking rice dal and curry, it was just one shot meal. I always love the concept of one pot meal. Evening when he returned home said "I could not eat my lunch properly."

I was surprised because I ate the same soya biryani and it was delicious, what was wrong in his lunch box?
Breaking my suspense he said, " It was so delicious, my colleagues ate half of my lunch." I was so relieved but felt I should have packed one more box. Here is the recipe of protein packed delicious soya biryani.



Soya Biryani / Soya Chunk Biryani / Meal Maker Biryani


Ingredients

Soya Chunks - 2/3 cup
Basmati Rice  - 1 1/2 cups

Green Peas - 1/2 cup
Bay leaf - 1
Cloves - 4
Green Cardamoms - 2
Black Cardamoms - 2
Cinnamon - 1 inch 2 pieces
Mace (Jaitri) - 1 blade

Star Anise - 2
Kababchini - 6
Dry Red Chilli - 1
Onions -  1 cup + 1/3 cup, sliced

Ginger Paste -  2 teaspoons
Garlic Paste - 2 teaspoons

Green Chilli Paste - 1 teaspoon
Red Chilli Powder- 1 teaspoon
Coriander Powder -1 tablespoon

Cumin Powder - 2 teaspoon
Black Peppercorns - 1/2 teaspoon
Turmeric Powder- 1 teaspoon
Tomatoes Pureed  -2 medium

Garam Masala Powder - 11/2 teaspoon
Fresh Coriander Leaves- finely chopped1/4 cup

Lemon Juice - 2 teaspoon
Kewra water-  4-5 drops(optional)

Sugar - 2 teaspoon
Saffron (kesar)-  a pinch
Milk - 1/4 cup

Salt to taste
Ghee - 2 teaspoon
Refined Oil - 3 tablespoon

Procedure


1. Wash and soak basmati rice for 20 minutes and later drain the water.

2. Boil the soya chunks and wash them well and squeeze the water. 
3. Now heat little oil and stir fry the soya chunks with salt, turmeric powder and garam masala powder. 
4. Next fry onion (1/3 cup) with salt and little sugar and keep aside. Dissolve the saffron in warm milk and keep aside.
5. Now in a heavy bottom pan boil water adding half of the quantity of following spices (green cardamom, black cardamom, black peppercorn, kababchini, star anise, mace, cinnamon, clove). Next add rice and watch it constantly. When 70% of rice is cooked, drain the water and spread the rice in big plates for cooling.
6. On the other hand, heat oil & ghee together in a pan and add remaining spices (green cardamom, black cardamom, black peppercorn, kababchini, star anise, mace, cinnamon, clove) along with bay leaf and dry red chilli. Next add slice onions and add little sugar, when they are translucent add green peas, ginger, garlic and chilli paste. Cook for few more minutes and add dry spices (turmeric powder, coriander powder, cumin powder and red chilli powder).
7. Add tomato puree and cook for 5 minutes. Next add garam masala powder. You can also add curd at this stage. I have avoided it.
8.  Finally add fried soya chunks and salt to taste. Slow the flame and cook for sometime so that the soya chunks are properly coated with spices. 
9. Now in a big vessel (grease it with ghee) arrange the cooked rice, Soya chunk masala in alternate layers and sprinkle fried onions, kewra water and saffron milk after each layer. After assembling cover the big vessel with a tight lid, if required seal it with flour dough. Keep the vessel on medium hot skillet for 10 to 15 minutes. Serve it with raita or salad. 



Friday, 20 November 2015

Masoor Musallam / Dal Musallam

Masoor Musallam is very tasty side dish for roti or naan. I have watched this recipe in a cookery show conducted by Masterchef Pankaj Bhadouria. However, the ingredients and their quantity may not be the exactly same because I did my experiment here. Whole Masoor Dal with skin is the key ingredient of this recipe. Recipes of whole masoor dal with skin are very limited. Normally, we (read Bengalis) prepare a popular dish of Dal siddho (Boiled Dal) using Whole Masoor Dal with skin. This boiled dal also contains varieties of vegetables including potatoes, sweet potatoes, colocassia etc. So When I was watching this recipe I found it to be very interesting and tried it immediately. Try this out I am sure you will also love it.



Masoor Musallam / Dal Musallam

Ingredients 

Whole Masoor Dal with skin - 11/2 cup
Onion- 2 medium, chopped
Ginger Paste - 11/2 teaspoon
Garlic- 3 to 4 cloves, crushed
Tomato- 1 (chopped) 
Yogurt - 1/4 cup
Turmeric Powder- 1 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Garam Masala Powder- 1 teaspoon
Red Chilli Powder- 1  teaspoon
Salt to taste
Cumin seeds- 1  teaspoon
Green Chillies - 2
Ghee - 2 tablespoon
Refined Oil - 2 tablespoon

Procedure

1. Wash and soak the dal overnight and drain the water before cooking it.
2. Take 1 tablespoon ghee and 1 tablespoon oil in a pressure cooker. After heating oil add chopped onions. Fry them till they are translucent.
3. Next goes crushed garlic pods and ginger paste. Mix them well and start adding the dry spices (turmeric powder, red chilli powder, cumin powder, coriander powder and salt).
4. Once the dry spices are mixed add chopped tomatoes. Cook until raw smell is gone.
5. Next add the soaked dal and adjust the water level in the pressure cooker. Allow for 2 to 3 whistles under medium flame. Allow to release the pressure.
6. Now once the dal is little cooled add the beaten curd/yogurt into it and mix well. Sprinkle garam masala powder on top.
7. In another pan take remaining ghee and oil. After heating them add cumin seeds and green chillies, once they start crackling, add this to the dal and mix well. You can garnish with coriander leaves.






Tuesday, 17 November 2015

Coriander Rice / Kothamalli Sadam / Dhaniya Rice


After so many festivals, you need to get back to your regular routine life which means you will be busy again. If you are a working women you have to prepare your and your family's lunch box as soon as possible. If you are not an officer goer, then also you are tied up with kid's or husband's lunch box and many other house hold works. So basically you all need quick fix lunch box menu which can save your time. 

Here comes simple and flavourful coriander rice. Before festival you do lots of shopping, lots of preparation and during festival you use all of these and you do not realize when your pantry becomes almost empty. When you realize the fact you do not have time to go to market and pick things and cook. But in our kitchen we keep stock of onion, ginger, garlic and coriander leaves. That's it! You can make a meal out of that. If you won't believe check the recipe of coriander rice and it tastes really delicious.


Coriander Rice / Kothamalli Sadam / Dhaniya Rice
Ingredients

Basmati Rice - 1 cup
Coriander Leaves - 11/2 cup tightly packed
Green Chilli - 2
Ginger - 1 inch
Garlic - 3 to 4 pods
Onion - Big size, finely chopped
Cashew Nuts - 8 to 10
Bay Leaf - 1
Salt to taste
Ghee  - 1 tablespoon
Refined Oil - 2 tablespoon

Procedure

1. Cook the basmati rice before hand. Each grains of rice are separate after cooking.  So the rice should be 70 to 80% cooked.
2. Now wash the coriander leaves properly. Take them in grinder along with ginger, garlic, green chilli and make a fine paste.
3. Heat a kadai and pour ghee. Roast the cashew nuts and keep them aside.
4. Add oil in that remaining ghee. Once the oil is hot add bay leaf followed by chopped onions and fry till they are translucent.
5. Next add the ground paste  and cook until the raw smell is gone.
6. Finally add cooked rice and roasted cashew nuts and mix it well. Serve hot with curd or raita or pickle.



Note: You can also cook it in pressure cooker. In that case do not cook the rice in advance. Follow the step 1, 2, 3, 4 and 5. After that add uncooked rice and adjust the water. Allow 2 whistle in medium flame. Once the pressure is released you can served it hot.

Tuesday, 27 October 2015

Kadai Soyabean

Hello Dear Readers,

Hope you all are doing good....From last few days I am quite irregular and could not share recipes and visit other co-bloggers page too. Initially, I was busy with my medical writing, later went to my sis's house in Mumbai and then celebration Durga Puja! In between one or two posts I have published. I did not posted recipes but tried lot of recipes and few were there in draft. Today I am sharing an old draft of an interesting recipe of Kadai Soyabean. Earlier I have shared the recipe of Kadai Paneer & Kadai Mushroom Dry.  As we all know soyabean is a great source of protein, hence for vegetarians this could be a great source of protein. Try this Kadai Soyabean and share your feedback with me.



Kadai Soyabean

Ingredients

Soya Chunks - 1 cup

Capsicum - 1 cup, Cut in diced shape

Bay leaf - 1

Cloves -  1

Cinnamon - 1 inch piece

Dried red chilli  - 1

Coriander seeds,crushed - 1 teaspoon

Onion ,sliced -  1 medium

Ginger - 1 inch piece julienned

Garlic  - 2 to 3 cloves crushed

Red chilli powder - 1 teaspoon

Turmeric Powder - 2 teaspoon

Coriander powder - 1 teaspoon

Tomato -  2 small , Quartered

Kasuri methi leaves (dry & crushed) - 1 teaspoon

Salt  to taste

Sugar - 1/2 teaspoon

Refined oil - 1/2 cup

Kitchen King Masala - 1 teaspoon


Procedure

1. Boil water and put the soya chunks for 5 minutes. Now once they are soft, drain the water and wash under running water.

2. Now heat oil in a pan and saute the soya chunks with little turmeric powder, kitchen king masala and salt. Keep them aside.

3. Again heat oil in a pan and add bay leaves, cloves, cinnamon, red chillies, broken into two, crushed garlic, julienne ginger and coarsely crushed coriander seeds. Mix the spices well and add onion, sauté for a 2 minutes.

4. Next add coriander powder, red chilli powder, Capsicum and tomatoes. Cook over high heat till the oil separates.

5. Now add fried soya chunks, salt, sugar and half a cup of water. Cook, covered, over low heat for five minutes. Add kasuri methi leaves and serve this delicious dish with roti, naan or paratha.


Sunday, 27 September 2015

Dahi Ke Kebab / No Onion No Garlic Dahi ke Kebab

Dahi ke Kebab is a famous vegetarian starter. This is a very easy recipe however you need overnight preparation for this. Main ingredient is hung curd. Now many of you may not know what is hung curd.



Curd - Water = Hung Curd


When you drain water from the curd it becomes hung curd. Take curd in a muslin cloth and hang it for 5 to 6 hours. It helps to drain all the water from curd. I have prepared this as No Onion No Garlic Dahi Ke Kebab. If you wish you can add finely chopped onions into it. I have avoided green chilli and used black pepper powder.

Dahi Ke Kebab

Ingredients

Hung Curd - 1 cup
Roasted Gram Flour - 2 to 3 tablespoon
Chaat Masala - 1 teaspoon
Black Salt - 1/2 teaspoon
Ginger - 1 inch, finely chopped
Salt to taste
Black Pepper Powder - 1 teaspoon
Coriander Leaves - 2 tablespoon, chopped
Corn Flour - 1/2 to 1 cup
Refined Oil - 4 tablespoon for shallow fry

Procedure

1. Take hung curd, black pepper powder, chaat masala, black salt, chopped ginger, coriander leaves, salt and roasted gram flour in a bowl. Mix them well.

2. Now spread corn flour as bed in a plate. Sprinkle little salt on it.

3. From the mixture make balls and carefully & gently roll them on corn flour bed and give the circular shape of kabab or tikki. Similarly prepare the remaining kebabs.

4. Take a nonstick pan and heat oil. Shallow fry the kebabs till golden brown on medium or low flame. Serve them hot with tomato ketchup or chutney.


Saturday, 5 September 2015

Punjabi Kadhi Pakora / Punjabi Kadhi Pakoda / Gram Flour Dumplings in Yogurt Gravy

Punjabi Kadhi Pakora / Punjabi Kadhi Pakoda is an authentic dish of Punjab. The gram flour dumplings are dipped in yogurt based gravy. This is a very good side dish with plain rice. When your pantry does not have any vegetables, this dish can rescue. I was not a big fan of kadhi but I had a cook who forcefully cooked kadhi pakora one day and made me tasted. I must acknowledge thankfully she did. After that she prepared it several times and we relished. I don't know why I had a mind block and I never tasted this silk smooth gravy of curd . This is the first time I tried Punjabi Kadhi Pakora at my kitchen and I really liked it once again. List of ingredients looks long but these are all easily available at your kitchen and hardly you have to any effort to prepare this.



Punjabi Kadhi Pakora
Ingredients

For The Pakodas
 Besan (bengal gram flour) - 1 cup
 Turmeric powder - 1/4 teaspoon
 Baking soda - a pinch
 Cumin seeds - 1 teaspoon
 Coriander Leaves - finely chopped, 2 tablespoon
 Green chillies - Chopped, 1 teaspoon
 Salt to taste
 Refined oil for deep frying

For The Kadhi
Curd - 2 cups, whisked
Besan - 3 tablespoon
Turmeric powder - 1/4 teaspoon
Salt to taste
Cumin seeds - 1/2 teaspoon
Cinnamon - 1 inch stick
Cloves - 2
Fenugreek seeds - 1/4 teaspoon
Coriander seeds - 1/2 teaspoon
Kashmiri red chillies -  dry, 2
Ginger Paste - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Refined Oil - 1 tablespoon

Methods

For Pakoras

1. Take all the ingredients (except oil) in a bowl and add water to make a thick batter.

2. Heat oil in a wok and add a spoonful of batter into the oil to make pakoras. Similarly, you can use hands to drop batter and make pakoras. Fry them till golden brown and drain them on absorbent paper.

For Kadhi
1. Take whisked curd, turmeric powder, besan and salt in bowl. Add approximately 2 cups of water and whisk well so that there is no lump present into it.

2. Heat oil and add cumin seeds, cloves, cinnamon, dry red chilli, fenugreek seeds, coriander seeds and saute for few seconds.

3. Slow the flame and add the curd-besan mixture along with ginger paste, red chilli powder and adjust the salt. Mix well and stir clockwise continuously for 4 to 5 minutes.

4. Now add the pakoras and boil for 2 minutes and serve with plain rice. 


Wednesday, 26 August 2015

Mocha r Kofta Curry/Banana Flower Dumpling Curry

Mocha r Kofta Curry/Banana Flower Dumpling Curry is a popular dish of Bengal. This is an authentic dish and earlier it was cooked without onion and garlic and served on Vegetarian Days. Nowadays people cook it with onion however I am sharing the authentic no onion no garlic recipe. Banana Flower is a good source of iron but cleaning and chopping banana flower is a real tough job. While buying banana flower take out one flower and chew a little to know whether it is bitter or not. If you won't do so, your all work might go in vein. This is I am telling from my own experience ;). Here is the recipe for you :).



Mocha r Kofta Curry/Banana Flower Dumpling Curry

Ingredients

For dumplings

Banana Flower - cleaned and chopped, 11/2 cup
Potato - 1 medium, boiled and mashed
Ginger Paste - 1 teaspoon
Salt to taste
Garam Masala Powder - 1 teaspoon
Roasted Gram Flour - 1 tablespoon
Green Chilli - chopped, 1 teaspoon
Oil for deep frying

For Gravy

Ginger Paste - 1 teaspoon
Potato - 1 medium, boiled and mashed
Tomato Paste - 1/2 cup
Turmeric Powder - 1 teaspoon
Salt to taste
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Garam Masala Powder - 1 teaspoon
Ghee - 1 teaspoon
Clove - 2
Green Cardamom - 2
Cinnamon - 1 inch stick
Bay Leaf - 1
Dry Red Chilli - 1
Sugar - 1 teaspoon
Red Chilli Powder - 1 teaspoon
Green Chilli - 2
Mustard Oil - 2 tablespoon

Procedure

Dumplings

1. Boil the chopped banana flower and drain the water well.
2. Take all the ingredients (except oil) in a bowl and mix them well and make a tight dough. If require you can add little more gram flour.

3. Make lemon size balls and fry them in oil.
Fried Dumplings

Gravy

1. Heat oil in a pan and add bay leaf, clove, cinnamon, cardamom and dry red chilli.
2. After that add ginger paste and stir for few minutes and add tomato paste and cook till the raw smell is gone.
3. In the mean time, in a bowl add turmeric powder, salt, sugar, cumin powder, red chilli powder, coriander powder and make a thick paste.
4. Add the above paste and cook well. Add smashed potato and mix well. This will help to give a thicker consistency gravy.
5. Finally add some water and allow it to boil. Next add the fried dumplings and boil for 3 to 4 minutes.
6. Add ghee and garam masala powder and switch off the gas. Serve with plain rice.






Monday, 17 August 2015

Gram Flour Dumpling Masala / Besan Borar Jhal

Gram Flour Dumpling Masala / Besan Borar Jhal is a delicious vegetarian side dish which goes well with roti or rice. This is a very tasty dish and really saves you when you do not have any vegetable in your pantry. Recipe courtesy: My Husband. He cooks this dish really well and over the years I have learned this from him and he confessed now I cook this better than him :). Sometimes I think, "Is he really praising me or just telling this because I don't force him to enter in the kitchen to make this :P."
Whatever it is but I wanted to share this recipe with my readers. Try this recipe and share your feedback with me.



There are two ways to cook this: either you can make the gravy using onion or you can use mustard paste (Bengali style) for the gravy. Today I am sharing the recipe with onion.

Gram Flour Dumpling Masala / Besan Borar Jhal

Ingredients

Gram Flour - 1 cup
Potato - 2 medium, cut into cubes
Onion - chopped, 1/2 cup
Ginger Paste - 2 teaspoon
Turmeric Powder - 1 teaspoon
Red Chilli Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Tomato - 1/4 cup, chopped
Salt to taste
Kalonji - 11/2 teaspoon
Green Chilli - 2
Mustard Oil - 1/4 cup

Procedure

1. Take gram flour, salt and 1 teaspoon kalonji in a bowl. Add water to make a thick paste.
2. Now heat oil and add a teaspoonful of batter into oil for each dumpling. Similarly do for the remaining batter.  Fry them till golden brown and take out from oil.
3. In the same oil fry the potato cubes with salt and turmeric powder.
4. In another pan add 2 tablespoon of oil and add kalonji.
5. Next add chopped onion and fry till they are translucent. Next goes ginger paste and dry spices including turmeric powder, red chilli powder, salt, cumin powder and coriander powder. Also add green chilli. Mix them well and add chopped tomato, cook until the oil separates.
6. Add fried potatoes and fried gram flour dumplings. Mix them well with all spices. Add 1 cup water and cook them covering on low flame.
7. Once the water almost dried you can garnish with coriander leaves (optional) and serve with roti or plain rice.





Monday, 3 August 2015

Vegetable Kurma / Vegetable Korma Recipe

Vegetable Kurma / Vegetable Korma is a famous dish in southern part of India. I did not about the dish until I came down to Chennai for my studies. Chennai Hostel introduced this dish to me and since then I liked it. Benefit of vegetable korma is you can eat lot of vegetables in just one dish and gravy is not very rich at the same time.

For the first time I tried vegetable kurma at home and the taste was really great. It is great side dish with roti or paratha. You can have this with rice as well. Ingredient list may be little long however the cooking procedure is not at all complicated.



Vegetable Kurma / Vegetable Korma Recipe

Ingredients

   Potato - 1 medium, boiled, peeled and cubed
   Green peas -  1/4 cup
   Carrot - 1 medium, cut into dice shape
   French beans - 5 to 7 nos, cut into 1 inch
   Coconut - scrapped, 3 tablespoons
   Green chillies- 2 to 3
   Poppy seeds (khuskhus/posto) - 1 teaspoon
   Cashewnuts - 6
   Fennel seeds (saunf) - 1 teaspoon
   Green cardamom - 1
   Clove - 1
   Cinnamon - 1 inch stick
   Onion - 1 medium , sliced
    Garlic - 10 cloves, chopped
    Fresh coriander leaves - handful, chopped, for garnishing (Optional)
   Turmeric Powder - 1/2 teaspoon
    Lemon juice -1/2 tablespoon


Procedure
1. Take scrapped coconut, cashew nuts, poppy seeds, fennel seeds and green chilli in a grinder and make a smooth paste.
2. Parboil  (cook 60n- 70%) the vegetables (potato, carrot, beans, green peas) and drain the water, keep aside.
3. Now heat oil in a pan and add whole spices including green cardamoms, cloves and cinnamon stick and saute for a minute.
4. Next add sliced onions and  chopped garlic and saute till they are translucent.
5. Add the parboiled vegetables salt and turmeric powder. Mix well and cook till the vegetables get cooked.
6. Finally add the ground paste and cook for few minutes. Next add lemon juice and garnish with coriander leaves.


Note: You can also add other vegetables like cauliflower and capsicum.