Recipes Cooking: curry

Showing posts with label curry. Show all posts

Monday, April 7, 2014

Healthy Split Pea Curry Fat Free!

This is a very healthy dish to eat and fat free !

If you are dieting or just fancy a real healthy dinner then this recipe is just for you.

It is full of flavour and extremely tasty even without the oil and is so very good for you.

Ingredients
Approx 1 Cup Yellow Split Peas
1 Flat Mushroom (chopped)
1 Green Pepper/Capsicum (de-seeded chopped_
2 Small Onions (cut fine)
2 Medium Tomatoes

Spices
1 Inch Fresh Ginger + 1 Garlic Clove (chopped and blended)
1 Bay Leaf
1/2 tsp Cayanne Pepper
1/2 tsp Cumin Powder
1 tsp Garam Masala
Pinch Cumin Seeds
Small Pinch Coriander Seeds
Salt
Pinch Dried Coriander

Rinse your split peas and place them into the basket of your pressure cooker with approx one inch of water covering. Wash your tomatoes and put 3 deep slits into them - place them on top of the peas in your pressure cooker. Secure your lid and bring to the boil then turn the heat right down and cook for 10 minutes.

After cooling down your cooker under a tap take out your basket of peas and leave on a plate for later.

The skin off your tomatoes should have fallen off in the pan, take them out and throw them away with any hard stem left on the tomato.

Leave the water what is left to the side for later.

Put a little water in a small frying pan and add your onions, boil the onions until the water disappears.

When the water has disappeared add let the onions cook in a dry state for a minute, then add some more water, it will turn a brown colour reduce the water down again.

When the water has dried out again add your seeds and stir.

Add your split peas and tomatoes, stir well. Then add your cayenne pepper with your bay leaf.

Stir in your garlic/ginger then add your cumin and garam masala - stir.

Add your mushrooms and peppers.

You may need to loosen it all a little so add a little of your split pea water from your pressure cooker. Add your dried coriander, when your mushrooms/peppers are cooked it is ready.

Serve as it is or with wholewheat bread.

Enjoy Jeenas Healthy Fat Free Split Pea Curry!

Wednesday, March 5, 2014

Vellai poosanikkai Koottu or Kalyana poosanikkai curry

There are innumerable health benefits for this vegetable. But memories about this recipe runs back to my college days.I was doing my master of Economics in Kerala that time.I have a friend called Lakshmi who studied with me from Ist grade.We used to have exams in the month of April-May in college .Since we lived in Factory quarters allotted mainly for managerial category,I have to come to the nearby town Perumbavoor to meet my friends and of course my best friend Lakshmi.My mother used to drop me in the morning in her house and we will do combined study and will have lunch in her house and return back home in the evening.Lakshmis mother was a music teacher and since it was holiday time for school kids she will have music classes till 12.As is the case ever we will be hungry all the time when we have to study.So we will be waiting for that 12o clock so that she will start cooking. She will come and sit near us with a poosanikkai or big cucumber and a big coconut.She will cut one full vessel of the vegetable and grate the whole coconut.Next 15 minutes she will be grinding the coconut in the Ammi ,that time itself the taste of the gravy seasoned in fresh coconut oil will make me more hungry.While grinding coconut she would have put the vegetables along with onion in the stove (viragu aduppu) so that when the grinding is over the vegetables would have cooked.she will make the gravy in a big vessel. That will be the only item made for lunch along with chutta papad.I have no words to explain the taste for the hungry stomach.The rice in Kerala will be big but no matter the the taste of the gravy overtook everything. So even today whenever I cook this My memories go back to those golden days.It is nearly 20 years I met her.she was in Bangalore that time.Since there was not much communication facilities like mobile phones or networking sites,we couldnt maintain our contacts.That is the usual case of people of our generation.Today you guys are blessed to have so much means to have contacts with your friends.I will be very happy if I can get her contacts back through this post.

Here is the recipe.I dont know whether it will tickle the taste buds of all like it did for me.But friends please give it a try and respond with your comments.

I have made it like koottu.she used to make it little watery like gravy.Anyway both will be aw some.

This vegetable is widely available.I have seen this poosanikkai cut into small portions and neatly wrapped in paper in Korean stores in US.

Ingredients

Possanikkai -cut pieces 2 cups

onion minced-1

Thick curd-1 tablespoon

small onion minced-10

coconut oil-2 table spoons

To grind

Cocunut grated -2 table spoons for koottu for gravy you can use even a full coconut depends on qty needed

cumin seeds-1 table spoon

green chili-4

Procedure

Cook the poosanikkai pieces in a kadai adding a cup of water, a teaspoon of turmeric powder,onion and little salt. Once the pieces are well cooked add the grounded paste.If you want it as gravy mix the grounded paste in two cups of water and add.Add the salt needed along with a table spoon of fresh coconut oil.let the gravy boil for 5 minutes. Add 1 or two table spoons of curd just before switching off. Switch off the stove.Now season the curry in a separate kadai .For seasoning in a table spoon of coconut oil add a teaspoon of cumin seeds(small jeera) and curry leaf.Pour it on top of the gravy.Dont mix it now.Mix while serving.

Tuesday, March 4, 2014

KUMRO CHHAKKA FUSED PUMPKIN CURRY BENGALI

Many of my friends, semi friends, semi-foes and foes called me up, sent mails, passed message through intermediary with prayers, requests, warnings, and threats with dire consequences etc to refrain from preambles and get down to to business with ingredients, process, thanks etc, They are not at all interested in what happened between "SOMEONE" and me, if I was loitering in the park in the name of brisk walking, what was the dialogue between me and the Tigress prawn etc..etc.

I am in a great dilema, because non of my 38 blog followers , has said any thing like this. There may be two reasons, either they enjoy the introduction ( there are confirmed people who do enjoy) or they are too modest to say " dont write all these craps and get down to business of cooking".

Anyway , whatever I write in introduction, comes automatically. So dear Foody friends, please let me know if I should continue with some spontaneous introduction or straight get down to the business of cooking . Of course I write the blog in such a way that you can always start from Recipe or Ingredients para and ignore the bla, bla at the beginning.

THE RECIPE.

It is a very common and traditional Bengali recipe with pumpkin. It has undergone some fusion over the years, so I have put a suffix FUSED. The fusion is nothing but adding a bit of grated coconut taken from another famous Bengali dish called " Narkel Kumri" ( Coconut and Pumpkin). It is traditionally a vege dish without Onion and garlic.

Here I am giving 2 versions, with and without onion. The basic aroma comes from Panch PhoDon seasoning ( bengali ) cumin and a over doze of ginger for the temple / Jain version; and for the other fried onion smell will add on.

INGREDIENTS.

Pumpkin 250 gms cut to 11/2 inch pcs ( approx)

Potato 200 gms cut to 1 inch ( I havent used here and you may skip too, but it is used.)

whole black gram 3 tbsp ( 1/2 fistful approx, ( ladies fist size, not mine :-)

grated coconut 1 heap tbsp (or more, I hate to grate coconut as I am scared of grating my palm )

Ginger 1 heap tbsp, chopped fine

Cumin powder 1 tsp , soaked in water.

Sugar 1 tsp or more. This dish has a sweet note. The Pumpkin itself is sweet so sugar has to be adjusted. 1 level tsp will be added always.

Red chili powder 1/2 tsp ( more the merrier)

Turmeric 3/4th tsp

Mustard oil 1 tbsp ( or white oil or ghee) for cooking

For seasoning

Panch phodon 1 tsp ( Methi, Fennel, cumin, Kala jeera, Mustard (1st 3 are mandatory) mixed , equal proportion).

Bay leaf 1

Dry red chili 2

Garnishing

Roasted cumin powder 1 tsp heap ( if you are roasting fresh batch please add 2 red chili, roast and grind)

1 tsp Ghee for garnishing

For the onion version.

onion medium 1 finely chopped.

for the seasoning

1 bay leaf

1/2 tsp cumin, 1/2 tsp fennel ( level)

cardamom 2

clove 2

cinamon 3/4th inch

red chili dry 1

PROCESS

Soak the black gram in water for 2-4 hrs.

In a Kadhai, heat oil and give seasoning of bay leaf, Panch Phodon, red chili

add potato and black gram soute under low flame for 5 minutes. ( sprinkle water if needed)

Add cumin powder-paste and fry for a minute or two

Add Pumpkin , ginger, red chili powder, Turmeric, salt and mix. Continue frying for 3-4 minutes.

Cover and allow pumpkin to release water. Add grated coconut .

Add water just to ensure that the potato will be cooked and little water will be left at the end. (Add water and boil if potato or pumpkin is not done.) It will have some gravy and pumpkin will be too soft and falling apart type.

Add 1 tsp or more sugar ( it will have a sweet note) , adjust salt.

Add ghee and roasted jeera powder, mix and cover.

Onion version

It will be essentially same

Add onion after seasoning ( sea above) and fry to light brown then add the black gram and Potato, soute under low flame. Then proceed as above,

Normally eat with Puri or Luchi also roti and rice.
Happy eating

Here is a Himalayan wild flower for the great Chefs

Sunday, March 2, 2014

Keerai Kootu Spinach and Lentil Curry for Rice

Greens are very good for health when combined with dhals the recipe becomes rich in iron, calcium and protiens. If you are under healthy diet make this recipe often.

Ingredients

Spinach chopped-2cups

Cooked Moong dhal-1cup

Onion chopped-1

Tomatoes chopped-1

Mustard seeds-1tsp

Chilli powder-2tsp

Turmeric-1tsp

Salt to taste

Method

Heat oil in a pan, add mustard seeds when crackels add onions and spinach saute well then add the tomates and cook for a min. Add cooked dhal and some water, then add the red chilli powder, turmeric and salt. Allow to boil for 5 mins. Serve hot with rice or Roti.

Tuesday, February 25, 2014

Chicken fry Dry chicken curry Andhra pradesh Style

Andhra Pradesh is one of the state in south India, the hot issue in this region is fight for separate state "Telangana". Considering fight of separate Telangana fight in AP, some readers have commented asking me to post on the name of Telangana Chicken Curry not Andhra. So, I have decided to neither post on Andhra/ Telangana Ill just post Andhra pradesh chicken fry. Few days back when I posted Chicken curry with coconut milk, Ramya requested me the recipe of Andhra chicken fry. Thank you Ramya for asking this delicious recipe. Im a vegetarian but my hubby is big fan of chicken. Every time Ill make chicken curry for him, this time I remembered Ramyas request and made this delicious dry curry for him, he just enjoyed it. The sesame seeds add extra flavor to this dish. Coming to recipe.

Ingredients:
Chicken----------------1/2KG
Whole garam masala spices- clove2, cardamom-2, cinnamon stick-1 inch)
Garlic minced-2 cloves
Sesame seeds-1/2tbsp
2 large onions chopped
Coconut milk-2 tbsp
chopped cilantro (Coriander/ Kothimera)---1 small bunch(20 springs)- washed and chopped
Cumin seeds--------1tbspCumin powder------1tbsp
Coriander powder--1tbsp
Garam masala------1/4tbsp
Dry coconut powder--2tbsp
Turmeric------------1/4tbsp
Salt-----------------To taste
Chili powder------1/2tbsp

Yogurt/curd-100grams

Procedure:

1. Take chicken cut it into medium size cubes by removing extra fat and wash it.

2. Take a pan heat it add oil. Add whole garam masala spices and saute till they are done.

3. Add cumin seeds, after they splutter add onions and little bit of salt which aids to cook onions faster.

4. After the onions are half cooked add gingergarlic paste and turmeric and cook it until raw flavor of garlic

5. Add chicken & garlic and cook it untill 80% done by stirring it in constant intervals. Do not cover with lid. Let the water that are naturally present in chicken evaporate.

6. Add sesame seeds (nuvvulu),red chilli powder, cumin powder, coriander powder,Coconut milk, salt, dry coconut powder, curd and garam masala. Mix well and cook it under medium flame.

9. After the curry is cooked garnish with ciliantro and serve it...goes well with bagara/ plain rice/chapati.

Hope you like my recipe. Plz come back again:)

Thursday, February 13, 2014

Chettinad Mutton Kuzhambu or Chettinad Attukkari kuzhambu Chettinad Mutton Curry

Any collection of Chettinad recipes will be incomplete without the simple and tasty mutton gravy prepared in chettinad. The chettiar ladies, as I have told before is known for making tasty dishes with very few and small quantity of ingredients. But now days we use everything in large quantity and hope that it will increase the taste. I have heard people telling chettinad mutton gravy will be very spicy. But the real fact is that in chettinad the ladies are very conscious not to make it very spicy. While seasoning though many items are used, a very small piece of each item will be used. Too much of ginger garlic paste will also be avoided.
The authentic Mutton masala is hand grinded. It also would have contributed much to taste. But these days we have to satisfy with the taste we get from the masala grinded in the mixie. These days in chettinad nobody grinds fresh masala even using mixie. They make excellent gravy using the kuzhambu milagai thool along with coriander powder. I have seen from my childhood, my mother using just the kuzhambu milagai Thool instead of grinded masala and make a wonderful mutton curry. So I cook both ways. If I have enough time,I will go for the freshly grinded masala else will use the kuzhambu milagai Thool itself. There will not be very much difference in taste. Another thing to be noted is very small amount of coconut only is to be used. Too much of coconut is supposed to spoil the real taste of mutton. We add coconut just to make the gravy thick

Ingredients
Mutton-1/2 kg (with bones)
Small onion-30
Tomatoes-2
Garlic-10 pods
Ginger garlic paste-1 teaspoon
Coconut grated- 2 to 3 tablespoons
Kaskas-1 teaspoon or cashews-6
Kuzhambu Milagai Thool-2 tablespoon or (freshly grinded masala)
Coriander powder-1 tablespoon
Lime juice-2 teaspoon or tamarind paste-1 teaspoon

To grind (If you want fresh masala)
Coriander seeds-2 table spoons
Red chillies-8
Fennel seeds-1 teaspoon
Cumin seed-1 teaspoon
Cinnamon-1 small piece
Cardamom-2
Clove-2
Dry roast all these items and dry grind them

Coconut paste
Grind the coconut,Kas kas and fennel seed 1 teaspoon to a smooth paste
To season
Cinamon-1/2 inch piece-2
Cardamom-2
Clove-2
Bay leaf-a small piece
Maruthani mokku-a small piece
curry leaf-little
Fennel seeds-1 teaspoon

Procedure
Wash and cut the mutton into small pieces. Cut the onion, garlic and tomatoes also into small pieces. Keep the cooker in the stove. Heat 2 tablespoons of cooking oil. Add the items given in ‘To season’. Then add the ginger garlic paste and stir well. Now add the chopped onion, garlic and tomatoes one by one and sauté nicely. Add the mutton pieces along with turmeric powder now and sauté for 5 minutes. This sautéing is very impotant.In chettinad they call this as ‘Thirakkirathu’.I have heard my grannies instructing the servants to sauté nicely till water oozes out from mutton. Now add the kuzhambu milagai Thool and coriander powder. Mix that also well. Add 3 cups of water and the salt needed. Mix well and close the cooker. Once the steam starts coming, Put the weight . Keep the flame in medium. After the first whistle comes, reduce the flame and cook for 12 minutes. Wait for the pressure to release. Once the pressure is released, open the cooker and add the grinded coconut paste. Check for the consistency and taste. If you find the gravy thick, a cup of water can be added. Salt or milagai thool can be added in this stage according to taste. Cook for another 5 minutes without closing the cooker. If found too watery even after adding cocunut paste,It can be made thick by adding a spoon of corriander powder. If you are adding tamarind extract, add it and bring the gravy to a boil else switch off the stove and add the lemon juice. The gravy can be garnished with coriander leaves.
Today my mutton gravy turned awesome as I was little careful in adding the ingredients. I always make sure that my preparation is perfect using the ingredients mentioned before writing a blog on that.

Sunday, February 9, 2014

MINCE BALL CURRY Mince Koftas in a coconut based gravy

Ingredients; For the Curry
3 large onions chopped
1 sprig curry leaves
3 teaspoons chilly powder
1 ½ teaspoons coriander powder
3 teaspoons ginger garlic paste
3 big tomatoes pureed
½ cup ground coconut paste
1 teaspoon spice powder or garam masala
Salt to taste
3 tablespoons oil
1 teaspoon coriander leaves chopped finely for garnishing
½ teaspoon tumeric powder

Ingredients for the Mince Balls (Kofta)
½ kg minced meat beef or mutton (fine mince)
½ teaspoon spice powder
3 green chilies chopped
A small bunch of coriander leaves chopped finely
Salt to taste
½ teaspoon turmeric powder

Heat oil in a large pan and fry the onions till golden brown .Add the ginger garlic paste and the curry leaves and fry for some time. Now add the chilly powder, coriander powder, spice powder or garam masala powder, turmeric powder and coconut and fry for a few minutes till the oil separates from the masala. Now add the tomato juice and salt and simmer for some time. Add sufficient water and bring to boil. Meanwhile mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick. Serve hot with Coconut Rice and Devil Chutney.

Tuesday, February 4, 2014

DRUMSTICK AND DHAL CURRY

The drumstick tree, is well known for its multi-purpose attributes, wide adaptability, and is very easy to grow. It is mostly grown as a backyard tree in most Indian homes. Its leaves, pods and flowers are packed with nutrients important to both humans and animals. It is valued mainly for its tender pod, which is antibacterial and a wonderful cleanser. Drumstick is rich in calcium, phosphorus and vitamin C. The leaves are especially beneficial in the treatment of many ailments due to their various medicinal properties and their rich iron content. Drumstick is also a good blood purifier.
Here is an easy recipe for a simple Drumstick and Dhal Curry

DRUMSTICK AND DHAL CURRY

Serves 6 Preparation Time 1 hour
Ingredients

1 cup Tur dhal,

4 drumsticks peeled and cut into 2 inch pieces,

2 teaspoons chillie powder,
1 teaspoon coriander powder,
½ teaspoon turmeric powder,
1 teaspoon cumin powder,
2 tomatoes chopped,
1 teaspoon crushed garlic,
Salt to taste,
1 teaspoon mustard,
2 red chilies broken into bits,
A few curry leaves,
1 tablespoon oil

Wash the dhal and cook it along with the tomato, chillie powder, coriander powder, cumin powder, turmeric powder and drumsticks with sufficient water in a pressure cooker. When done open the cooker, add salt and some more water and mix well.

In another vessel, heat oil and add the mustard, broken red chilies and smashed garlic and fry for some time. When the mustard starts spluttering pour in the cooked dhal. Serve with steamed rice.

Sunday, January 26, 2014

Surprise Curry Ripe Mango Curry

Please do not make faces after reading the title!!! What you are reading is exactly the one that I made. You have to believe me this is the real wonderful curry that I never know before, and I regret for not knowing it before. Once you taste this curry, you are not going to leave it. You will make it again and again. :):):):)All curries are tested on my hubby & myself and they are presented to you all through this blog. They are 100% safe :):):):). now jokes apart and here is the recipe.

Ingredients:
Ripe mango or partially ripe mango-1
Onion-chopped 1 cup divided
Grated coconut-1/4cup
Fenu greek seeds-1/4tbsp
Cumin seeds-1 tbsp divided
green chili-1
red chili-1
salt to taste
yogurt-1tbsp
Garlic-1 pod
For tempering:
2tbsp of oil
mustard seeds-1/4tbsp
cumin seeds-1/4tbsp
red chili 2
curry leaves few

Method
Peal and deseed mango. Cut into pieces and add 1cup of water and cook for about 10min under medium to high flame by adding 1/4tbsp of salt. Mean while dry roast the cumin and fenugreek(methi) seeds together and add to mixie jar. To the jar also add grated coconut, green chili, red chili, garlic and 1/4cup onion and grind it to a smooth paste by adding little water if required. When the mango is ready mash it if you do not wish to have them as it is. After mashing cook this on slow flame and add grinded mixture to it and cook it till the raw flavor of onion vanishes. Then take yogurt in a bowl and bet it well, then add 2tbsp of water to it and mix well. add this to the mango curry. Check for salt add if required. Now prepare the tempering for the curry, Heat 2tbsp of oil in a pan and add mustard seeds, cumin seeds, curry leaves and red chili.when they are done pour this on to the mango curry and mix well. Here is your ripe mango kadai ready. You can have this with kichidi, roti or rice.

Hope you like my recipe