Homemade food recipes

Homemade food recipes
Check below to read the recipes in detail
Showing posts with label Indian Style Vegetarian Curry. Show all posts
Showing posts with label Indian Style Vegetarian Curry. Show all posts

Wednesday, July 1, 2015

Sukha Kala Chana Navratri Prasad



Ingredients:

1/2 cup Black chickpea/Kala channa Dal
1/4 tsp Turmeric powder
1/4 tsp chili powder
1 tsp coriander powder
1/4 tsp cumin powder
Salt to taste
1 tbsp Oil
1 tbsp chopped fresh coriander leaves
2 cups water

Preparation Method:

1.Wash and soak the black chickpeas overnight.

2. Next morning drain them nicely and pressure cook along with 2 cups of water, pinch of salt and turmeric for 5-6 whistles.

3. Once they are nicely cooked and you can easily mash them with your fingers, keep them aside.

4. Take a frying pan and heat it on medium heat.  Now heat oil and add cumin seeds to it. Once they splutter start adding all the other spices one by one and mix well.

5. Now to it add boiled black chickpeas and cook them until all the water dries and all the masala gets coated to the mixture.

6. Once done, garnish with fresh coriander and serve.

Thursday, January 29, 2015

Quick Kachori ke Dal


Ingredients:

1 Pack of Haldiram Gol Kachauri
1 cup Toor Dal
1 cup Moong Dal
1 medium size tomato
1 chopped onion
1 bite size piece of Jaggery
1 tsp Tamarind pulp
Salt to taste
1 tsp cumin seeds
1 tbsp Coriander powder
1 tsp chili powder
1 tsp turmeric powder
chopped coriander
2 green chilies(Optional)
2-3 tbsp Oil/Ghee
Water as required

Preparation Method:

1. Take a pressure cooker and add washed lentils, chopped tomato, salt, coriander powder, chili powder and turmeric powder and cook until good 1-2 whistles. In the mean time soak your kachoris in hot water to make then soft and keep it aside.

2. Now for tempering, heat oil in a pan and add some ghee or oil. To it add cumin seeds and once they splutter add chopped onions and cook until they are golden brown. Add the pressure cooked dal to the tempering and mix well. Add jaggery, tamarind pulp and a cup of water and mix it well. Cook for another 3-4 mins and dip in your kachoris to it. Cover the lid and cook for another 5 minutes in low heat.

3. Garnish with chopped coriander leaves and ghee. Serve hot with steamed Rice or paratha and enjoy.

Monday, June 24, 2013

Black Chickpea Curry



Ingredients

1 cup black chickpeas (soaked overnight)
1 cup sour curd preferably- not yogurt
salt to taste
Pinch of Asafoetida (Hing)
Pinch of turmeric powder
Pinch of red chili powder
1 teaspoon coriandar powder
1 teaspoon cumin seeds
2 tablespoon Oil

Preparation Method
  • Grind soaked black chickpeas into a fine paste and put it in a bowl.
  • Now add sour curd, salt, turmeric powder, red chili powder and coriander powder and whisk it well.
  •  Heat oil in a cooking pan and add cumin seeds. Once they crackle, pour your chickpeas mixture to it and mix well. If its too thick then add some water to it and stir it continuously for 5-8 mins on medium heat.  Once you start seeing some cream on top and your gravy thickens a bit, turn of the heat and
  • Finally add Black Chickpea dumpling/ Pakoda to the curry  and close the lid for few mintues for dumplings to become tender 
  • Goes well with white rice but you can serve it with roti, chapati or paratha as well, Enjoy!!!

Monday, June 3, 2013

Vegan Zuchini Kofta Curry




Ingredients for Curry:

1 cup chopped or pureed tomatoes
1 tablespoon gram flour (besan)
2 tablespoon  yogurt


salt to taste
pinch of read chilli powder
pinch of turmeric powder
pinch of asafetida
1 teaspoon coriander powder
chopped fresh coriander to garnish

For Dumplings/pakoda:

Refer my previous recipe :
URL: http://foodfunfreak.blogspot.com/2011/01/zuchini-dumplings-pakoda.html
 
Preparation Method
  • Heat oil in a pan on medium heat.
  • Add the asafetida, cumin seeds and gram flour (basen). Stir-fry for a minutes.
  • Once its done add tomato puree and cook until everything becomes a nice paste
  • Now add salt, red chili powder, coriander powder and cook until tomato mixture starts leaving the oil and reduces to about half in quantity.
  • Now add yogurt and cook for another minute.
  • Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.
  • Finally add your dumplings to it and close the lid for few mins so that your dumplings can absorb some curry and become soft and garnish with green coriander.
  • Serve with chapati, paratha, roti, bread or rice

Tuesday, June 28, 2011

Lotus Root curry or Kamal kakdi ke sabzi

Ingredients
lotus roots 500gm (Fresh or frozen any)
3-4 medium size onions
1-2 tomatoes pureed
2 tablespoon ginger garlic paste
4 peppercorns
1 cardamon
1 cinnamon stick
2 -4 cloves
1 teaspoon cumin seeds
1 tablespoon coriander powder
chili powder as per your taste
salt to taste
garam masala
1 tbsp ghee
pinch of turmeric powder
1 cup water

Preparation Method:

  • Heat oil in a pan and add cinnamon stick, cardamon, cloves and peppercorns. Once you get nice aroma add cumin seeds.
  • When they splutter nicely add finely chopped onions and cook until they are golden brown  and tender.
  • Add tomatoe pury and ginger garlic paste. cook until you see some oil floating.
  • Now add rest of the spices. turmeric powder, coriandar, salt, chilli powder and garam masala and mix well and cook for a min.
  • Add diced lotus roots to the masala and mix again. Close the lid and cook for 6-7 mins. 
  • Now open the lid and give it a nice mix again and cook until water evoporates and roots get nicely roasted with masala.
  • Finally, add 1 cup water to it and again cook for 5 more mins and top it with ghee. Goes well with any bread -roti, chapati, paratha etc.

Tuesday, March 8, 2011

Kumaoni Dubke or Garhwali Faanu/ Phanu or Black Chickpeas Sour Cream


Ingredients
1 cup black chickpeas (soaked overnight)
1 cup sour curd preferably- not yogurt
salt to taste
Pinch of Asafoetida (Hing)
Pinch of turmeric powder
Pinch of red chili powder
1 teaspoon coriandar powder
1 teaspoon cumin seeds
2 tablespoon Oil

Preparation Method
  • Grind soaked black chickpeas into a fine paste and put it in a bowl.
  • Now add sour curd, salt, turmeric powder, red chili powder and coriander powder and whisk it well.
  •  Heat oil in a cooking pan and add cumin seeds. Once they crackle, pour your chickpeas mixture to it and mix well. If its too thick then add some water to it and stir it continuously for 5-8 mins on medium heat.  Once you start seeing some cream on top and your gravy thickens a bit, turn of the heat and
  • Finally add Black Chickpea dumpling/ Pakoda to the curry  and close the lid for few mintues for dumplings to become tender 
  • Goes well with white rice but you can serve it with roti, chapati or paratha as well.

Thursday, January 20, 2011

Channa Masala/Chole/Chickpea Curry


Ingredients:

1 cup Chole/ chickpeas soaked overnight in water
3-4 medium size Onions
1 medium size tomato
2 tablespoon ginger garlic paste
1 cinnamon stick
1 black cardamom pod
1 bay leave
3-4 peppercorns coarsely ground
1teaspoon coriander powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon turmeric powder
Salt to taste
2-3 tablespoon Oil

Preparation Method:

* Heat Oil in a pan and add bay leave, cinnamon stick, cardamom and cumin
* Now add chopped onions and sauté until golden brown
* Add ginger garlic paste and cook for 2-3 mins and add tomato
* Once everything becomes a nice paste and oil starts showing up on the mixture
* Now add turmeric powder, red chili powder, coriander powder and salt and give it a nice mix
* Add soaked chole/chickpeas and mix again.
* Finally add some water to make a gravy and cook for another 10-15mins
* Serve with rice, chapattis, roti or paratha

Wednesday, January 12, 2011

Zucchini Kofta Curry


Ingredients for Curry:
1/2 cup coconut milk
4 medium size finely chopped onion
1 medium size chopped or puried tomato 
1 teaspoon ginger garlic paste
salt to taste
pinch of read chilli powder
pinch of turmeric powder
1 teaspoon coriander powder

For Dumplings/pakoda:
Refer my previous recipe :
URL: http://foodfunfreak.blogspot.com/2011/01/zuchini-dumplings-pakoda.html
 
Preparation Method
  • Heat oil in a pan and add chopped onions. Saute until they are golden brown and add ginger garlic paste
  • Once its done add tomato and cook until everything becomes a nice paste
  • Now add salt, red chili powder, coriander powder and mix well
  • Add coconut milk and cook in medium heat for 5mins.
  • Finally add your dumplings to it and close the lid for few mins so that your dumplings can absorb some curry and become soft
  • Serve with chapati, paratha, roti, bread or rice

Wednesday, November 3, 2010

Spicy Potato Curry



Ingredients:

2 medium size Boiled potatoes
1 medium size chopped onion
1 medium size tomatoes
1 tablespoon ginger garlic paste
2 tablespoon oil
1 teaspoon cumin seeds
Pinch of salt
Pinch of turmeric powder
1 teaspoon coriander powder
Garam masala (Optional)
1 cup water

Preparation Method:

  • Heat oil in a pan and add cumin seeds. Once they splutter add chopped onions 
  • After onion turns golden brown add tomatoes and ginger garlic paste 
  • Cook until they are nicely mashed up and oil becomes visible on top of the mixture 
  • Now add salt, turmeric and coriander powder and mix well 
  • Finally add chopped/mashed boiled potatoes and 1 cup of water 
  • Cook until you get nice consistency in gravy and garnish with coriander leaves 
  • Serve it with rice, roti, bread or parathas

Tuesday, October 19, 2010

Kadi Pakoda/ Chickpea flour yogurt Curry



Ingredients:
1/2 cup chickpea flour/ besan
1 cup plain yogurt
1 small size chopped onion
½ spoon dry fenugreek leaves or dry mint leaves (Optional)
1 teaspoon cumin seeds
½ teaspoon fenugreek seeds (Optional)
2 tablespoon oil/ghee
Salt to taste
Pinch of turmeric powder
Pinch of coriander powder
Pinch of red chili powder
1 cup of water

Preparation Method:
  • Heat oil in a pan and add cumin seeds, fenugreek seeds and chopped onions. Sauté until golden brown
  • Now add dry crushed mint leaves/fenugreek leaves and mix well. 
  • Take a bowl and mix yogurt, chickpea flour, water, salt, chili powder, coriander powder and mix well. 
  •  Add this mixture to the pan and cook stirring in between, else it will form lumps. 
  •  Finally add pakoda’s to it (refer my Onion pakoda recipe) you can add besan pakoda also following the same procedure. 
  • Garnish with anything you like. I like pakoda remains J Nice and crispy. You can see that in the photograph. 
  •  Serve with rice, paratha or roti

Tuesday, October 5, 2010

Rajma Dal/ Red kidney beans


Ingredients:

1 cup Red kidney beans
4 medium size onions
1 tomato
1tablespoon ginger garlic paste
1 black cardamom
4 peppercorns
1 teaspoon cumin seeds
1 tablespoon coriander powder
1 teaspoon red chili powder
1 teaspoon turmeric powder
1/2 teaspoon garam masala
Salt to taste

Preparation method:
  •  Soak Rajma in water for 5-6 hours or overnight
  •   Heat oil in a pan and add cardamom, peppercorns and cumin seeds.
  •  Once cumin seeds splutter add chopped onion and saute till golden brown.
  •  Now add ginger garlic paste and cook for 2mins 
  •    Add chopped tomato and cook until it becomes a paste
  •  Now add turmeric powder, chili powder and coriander powder and mix well
  •  Finally add soaked red kidney beans and mix well again
  • Close the lid and cook for 20mins
  • Goes well with rice. You can serve with roti, chapatti, paratha also.

Tuesday, September 28, 2010

Kala Chana Masala/ Black chickpeas gravy



Ingredients:
1 cup black chickpeas soaked overnight in water
3-4 medium size Onions
1 medium size tomato
2 tablespoon ginger garlic paste
1 cinnamon stick
1 black cardamom pod
1 bay leave
3-4 peppercorns coarsely ground
1teaspoon coriander powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon turmeric powder
Salt to taste
2-3 tablespoon Oil

Preparation Method: 

  • Heat Oil in a pan and add bay leave, cinnamon stick, cardamom and cumin 
  • Now add chopped onions and sauté until golden brown 
  • Add ginger garlic paste and cook for 2-3 mins and add tomato 
  • Once everything becomes a nice paste and oil starts showing up on the mixture 
  • Now add turmeric powder, red chili powder, coriander powder and salt and give it a nice mix 
  • Add soaked black chickpeas and mix again. 
  • Finally add some water to make a gravy and cook for another 10-15mins 
  • Serve with rice, chapattis, roti or paratha

Saturday, September 25, 2010

Split Red Gram / Tuvar Dal / Arhar Dal / Toor Dal Tadka

Ingredients:
1/2 cup Toor Dal
1/4 cup masoor dal/red lentils
1 tomato
1 small size onion
1 tablespoon cumin seeds
1/2 tablespoon mustard seeds
1 clove chopped garlic
2-3 curry leaves
1 red chili (optional)
1 cup water
1 tablespoon coriander powder
1 tablespoon red chili powder
1 tablespoon turmeric powder
1/2 tablespoon garam masala(optional)


Preparation Method  
  •   Take a boiling pan or pressure cooker. Add nicely washed toor and masoor dal in a 1 cup water.
  •  Add tomato, turmeric powder and salt to it and bring it to boil. 
  •   Now prepare for tempering (tadka)
  • Heat oil/ ghee in a deep pan on high. Add cumin seeds and chopped garlic and curry leaves to it.
  • Now add chopped Onion and fry till nice and crisp. Add garam masala and pour the mixture to boiled dal. Cook for a min and serve hot with rice and chapattis

Saturday, September 18, 2010

Masoor Dal or Red Lentil



Ingredients:
1 cup red lentil
3 cups water
1 finely chopped tomato
½ tsp red chili powder
½ tsp turmeric powder  
½ tsp coriander powder
½ tsp salt
1 tsp garam masala
Fresh chopped coriander leaves
3-4 curry leaves (kadipatta)
1 garlic clove chopped
1 green chili chopped
1 finely chopped Onion
½ tsp cumin seeds
1 tsp Ghee (clarified butter) or Oil

Preparation Method: 

  • Wash Red lentils and put it in a pressure cooker/cooking pan with lid. 
  •   Add chopped tomatoes, turmeric powder, coriander powder, salt, red chili powder and 3 cups of water to it and pressure cooker it.  If you are using cooking pan then boil it with closed lid for 20 min as red lentils cooks very fast.
  • Once done keep it aside and prepare for tempering/tadka. 
  • Take another pan and add some oil/ghee as per your choice and heat it on high. 
  • Now add cumin seeds to and wait until they splutter. Now add curry leaves, green chilies, chopped garlic sauté it for a min and add finely chopped Onion. 
  • Cook until Onions are nice and crisp. Add 1 tsp garam masala and transfer your cooked red lentil from cooker to your tempering and garnish it with chopped coriander. 
  • Serve Hot

Thursday, September 16, 2010

Shahi Paneer


Ingredients:

Fresh Paneer Slab or 200 gms Frozen Paneer(cottage cheese)
2 Medium size Onions Paste
1 tsp spoon ginger garlic paste
Few Green chilies paste( your choice)
1/2 tsp Pepper Powder or coarsely ground peppercorns
1 Bay leaf
2 Cinnamon sticks
3 cloves
1 tsp Red Chilli Powder
3/4 tsp Turmeric Powder
1 tsp Garam Masala Powder
1/2 cup Cream/whipped Cream or Malai
1/4 cup Dry fruits (Cashew Nuts (only) or Cashew, makhane, pistachio )
1/2 cup Milk
8-10 tbsp Vegetable Oil
Chopped coriander and shredded paneer for garnish
Salt to taste

Preperation Method:

• Heat oil in a Pan. Fry medium size cut paneer cubes in a medium heat until light brown. Keep it aside.
• Now sauté cloves, peppercorns, cinnamon and bay leaf until you get nice aroma out of it.
• Sauté the dry fruits in one tablespoon of oil.
• Fry onion, ginger, garlic and green chili paste together in the remaining oil until golden brown and oil starts separating.
• Add salt, red chili powder, pepper powder, turmeric powder and Sauté for 1-2 minutes.
• Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
• Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.
• Finally add paneer cubes and cream. Cook it for 5 minutes in low flame so that cream doesn’t get completely cooked but just gets heated up. Now sprinkle some garam malasa and close the lid.
• Garnish Shahi paneer with cream and dry fruits and coriander leaves and shredded paneer.

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