Nov 1, 2022

Potato Korma – Aloo Bhaji







There are several types of Kormas. Some are decadent, some light. Some use lots of whole spices, some use just a few and some use coconut. Every household has its own unique way to cooking Potato Bhaji. I have shared my version of Aloo Bhaji here. Make it at home with this easy recipe.

Preparation Time     10 Mins
Cooking Time         20 Mins
Cuisine                North Indian
Serves                4-5

Ingredients

Large Potatoes              4 Nos.
Big Tomatoes                 2Nos.
Green Chillies                 1 Nos.(Finely Chopped)
Grated Ginger                1 Tablespoon
Asafetida Powder          ½ Teaspoon
Coriander Leaves           2 Tablespoon (finely chopped)

Masala Powder

Turmeric Powder           ½ Teaspoon
Red Chili Powder             1 Teaspoon
Dhania Powder                1 Teaspoon
Garam Masala Powder     ½ Teaspoon

To Temper
Oil                                 2 Tablespoon
Cumin Seeds                  ½ Teaspoon
Fennel Seeds                  ½ Teaspoon

Method:
  • Wash, Peel and chop the Potatoes into cubes. Chop the tomatoes into cubes.
  • In a Pressure cooker, heat the oil and temper the cumin & Fennel seeds, chopped chillies and  Asafetida Powder . Fry in low flame.
  • Now add the chopped Potatoes, Turmeric powder, garam masala Chili Powder, dhania Powder  and fry until oil separates.
  • Now add 1 cup of water and pressure cook for 2 whistles. Switch off the stove
  • After pressure cooker steam release, open the cooker add the tomatoes and salt. Cook it in low flame for 5 minutes.
  • Add the coriander leaves adjust the water consistency. Mix it well.
  • Now Aloo Bhaji is ready to serve.
  • Serve with Pulao, Poori or Chapatis

Note:
  •   Don’t add more water than requires. The Korma should be thick





My other Aloo Bhaji Recipes, click here


Aloo


Oct 1, 2022

Masala Kichadi/ Masala Bath




After a long and tiring day, what could rescue you but a bowl of Kichadi. Kichadi is the perfect comfort food for Indians. Easy to make a One Pot Meal. Breakfast, brunch or dinner, Kichadi is the epitome of convenience. Kichadi is usually made with combination of grains and dals , cooked till soft and mushy, just thicker than porridge.
Masala Kichadi/ Masala Bath is sumptuous meal of rice with vegetables and an appetizing dry masala powder made of simple spices. Garnish with fresh coriander leaves and serve it with a  raita or plain curd.

Preparation Time :  10 Minutes
Cooking Time        :  20 Minutes
Soaking Time       :   30 Minutes
Servings               :   4 Nos.

 Ingredients:
Raw Rice                1 Cup
Tovar Dal                1 Tablespoon
Moong Dal              1 Tablespoon   
Tomatoes                2 Nos.
Green Chilies           2 Nos.
Grated Ginger          1 Tablespoon
Turmeric Powder      ½ Teaspoon
Salt                         To Taste

For Dry Masala Powder

Cinnamon sticks         2 nos.
Fennel Seeds              1 Tablespoon
Cloves                        5 nos.          
Green Cardamoms       7 nos.
Chutney Dal                1 Tablespoon
Red Chillies                 2 -3 nos.
Dhania Powder            ½ Teaspoon
Cumin Powder             ¼ Teaspoon
Garam Masala Powder     ½ Teaspoon

Tempering

Oil/ Butter /Ghee              1 Tablespoon
Mustard Seeds                  1 Teaspoon

For Garnishing

Chopped Coriander Leaves


Method:

Wash and soak the rice with dals for 30 minutes. Chop the tomatoes and Green chillies and keep aside.



For Dry Masala Powder:

  • Heat a pan on medium heat. Dry roast the cinnamon, cloves, cardamoms, red chillies, chutney dal, fennel seeds for 2 to 3 minutes.
  • Take the spices out, add Garam masala powder, cumin powder and dhania powder in it. Transfer to blender pot. Blend it into course powder. Keep aside.


For Masala Bhat

  • Heat a oil in Pressure cooker, add Mustard seeds and curry leaves, let them splutter.


  • Now add the chopped tomatoes, Grated ginger and Green chillies and fry for a minute.
  • Drain the rice and dals add into the tomato mix and sauté for minute.
  • Add two cups of hot water, Turmeric powder and  Ground Dry masala Powder and salt . Mix it well. Pressure cooker for 5 whistles . Turn off the heat

  • Allow the steam to escape before opening the lid.  Mix well the Kichadi.
  • While serving garnish with dollop of ghee, coriander leaves.
  • Serve with Pickle, Curd and Pappad


Note:
  • As khichdi cools will become little thick.
  • Re heat the Kichadi and eat.
  • Add vegetables of your choice like  cauliflower,  tindora or brinjal into kichadi


Enjoy Cooking!.



Sep 1, 2022

Kerala Style Carrot Pachadi




Carrot Pachadi is a healthy side dish and easy to prepare within minutes. Try this recipe for this Sadya and enjoy the taste.

Prep Time: 5 mins    | Cook time: 15 mins    |  Serves: 4

Ingredients:

 Large Carrot                         2 no. 
Green Chillies                         3 no.
Thick Curd                              1/4 cup
Salt                                        To taste
Sugar                                      1 Tablespoon(optional)

For Grinding

Grated Coconut                         1/2 cup
Chopped Ginger                         1 Teaspoon
Chopped Green Chili                   1 no.
Cumin Seed                                ¼ Teaspoon

For Seasoning

Coconut Oil –                             1 Tablespoon
Mustard Seeds                          1/2 Teaspoon
Dry Red Chillies                         1 or 2no.
Urdh dal                                     1 Teaspoon.

Chopped Coriander Leaves for decorations

Method:
  • Wash and Peel the skin and grate the carrots.
  • Peel and grate the carrot.
  • Blend the curd with little salt until smooth and keep aside.
  • Grind coconut along with the green chillies, ginger , cumin seeds  to form a nice paste and keep aside.

  • Boil the grated carrot, chopped green chillies with little water and salt. Cook for 7 minutes.

  • Once the carrots are cooked and soft, add the ground coconut paste to the pan.

  • Continue cooking on medium heat for another 5-8 minutes.
  • Switch off the stove when the carrot becomes thick and soft.
  • Once the cooked carrot is cool, add curd to it and stir well.
  • For tempering, heat coconut oil in a pan, add mustard seeds and when it crackles, add whole red chili and Urdh dal . Fry for a minute.

  • Pour this seasoning over the Pachadi and mix well.
  • Decorate with Chopped Coriander Leaves.
  • Serve with Rice.

Note:
  • If you want to make this Pachadi a bit sweet, you can add 1-2 teaspoons of sugar .


You might also like to check these Pachadi  recipes:





Aug 1, 2022

Coconut Thayir Pachadi







Ingredients:
Fresh coconut                             – 4 tbsp.
Curd                                           - 1 cup
Green chilies                              - 4 no(adjust as per your spice tolerance)
 Chopped Cilantro                       - 2 tbsp.
Grated ginger                           – 1 tsp.
Salt                                          – to taste
Water                                        - little

For tempering
Coconut oil                               - 1 teaspoon
Mustard seeds                         - 1/2 teaspoon
Urdh dhal                                – ¼ tsp.
Asafetida                                – 1/8 tsp.
Curry leaves -                            a few sprigs
Coriander leaves                     for decoration

Method:

  • Grind the coconut along with the ginger-green chillies into smooth paste adding water little by little.
  • Whisk the curds well. Mix well the curd with coconut paste and salt.
  • Heat the oil in a skillet and crackle the mustard seeds and all seasonings.
  • Pour seasoning into the coconut Pachadi. Decorate with chopped cilantros.
  • Serve with rice, idli, dosa, adai.


Jul 3, 2022

Cauliflower Masala Fry / Gobi Fry



Cauliflower is a great vegetable and the numerous things a cook can do with it are phenomenal. This fry is just one example. There are so many other cauliflower delicacies that are yet to be cooked and featured here.
If you want something that stimulates appetite and tingles the taste buds this could be the masala fry you are looking for. The spices used add their characteristic aroma and also have digestive properties.
It can be served with hot rotis, tandoori rotis, parathas, steamed rice or jeera rice.

 Prep Time            10 minutes
 Cook Time            35 minutes
Cuisine                 North Indian
Course                 Side Dish
Servings               3 people

Ingredients
Gobi Or Cauliflower         1 medium size
Big Green Capsicum         1 no.
Frozen Green Peas           1 cup
Big Tomato                       1 no.
Grated Ginger                   1 Tablespoon
Oil/ Butter                        1 Tablespoon
Sugar                                 ½ Teaspoon
Salt                                    To Taste

Masalas
Garam Masala Powder        1 Tablespoon
Turmeric Powder                ½ Teaspoon
Coriander Powder                ½ Teaspoon
Cumin Seed Powder              ¼ Teaspoon
Asafetida Powder                 ¼ Teaspoon
Chili Powder                           ½ Teaspoon

For Tadka/Seasonings:

Oil/Ghee/Butter                  2 Tablespoon
Cinnamon stick                      1 no.
Cloves                                   2 no.
Green cardamom pods           1 no.

For Decoration
Shredded Coconut             1 Tablespoon
Chopped Coriander            2 Tablespoon

Instructions:

  • Remove the florets from and cauliflower. Wash and drain them properly in clean water.
  •  Wash the Green Capsicums, remove seeds and cut it into big 1-inch squares.
  • Wash and clean the tomatoes and cut it into big cubes.
  • Heat oil in a big Kadai, add the Tadka seasonings and fry for a minute.
  • Add the cauliflower florets in them. Mix well and cook covered for 10 minutes till tender. Add salt in it.
  • Now add the chopped capsicum and ginger. Cover and Cook for 5 more minutes Don’t overcook them.
  • Now add all the dry masala powders mix them well and cook for a minute. Stir well.
  • Now add the chopped tomatoes, mix well and cook till the tomatoes are tender and soft for five minutes. Do not overcook the tomatoes.
  • Add the sugar (optional). Mix it well. Garnish with chopped coriander and shredded coconuts.
  • Gobi Masala is ready for Serving.
  • Serve hot with Rice, Chapati or  Nan.


Notes:
  • The adjustment of the spices and oil can be made as per your choice.



Jun 1, 2022

Carrot Thoran/ Carrot Upperi/ Carrot Stir Fry






This is a simple stir fry with carrot which is easily available round the year. This Upperi is very good for Lunch Box.
There are many different ways to prepare a Thoran. Some add coconut scraps directly while others grind coconut to a coarse paste.

Here is my recipe for Carrot Thoran

Ingredients:

Carrots                      3nos.
Turmeric Powder        ¼ Teaspoon
Grated Ginger             1 Tablespoon
Green chillies              4 nos.                 
Grated Fresh Coconut ¼ Cup
Salt                             To Taste

For Tadka/ Seasoning

Coconut Oil                 1 Tablespoon
Mustard Seeds           1 Teaspoon
Urdh dal                     1 Tablespoon
Cumin Seeds                1 Teaspoon             
Hing powder                 ¼ Teaspoon
Curry Leaves                Few


Method:

  • Wash and peel the skin and grate the carrots.

  • Heat the oil, add the mustard seeds, when it's starts to splutter add the urad dal. 

  • Add the grated carrots, grated ginger, green chillies, salt, sprinkle 1 tbsp of water on it; cover and cook on medium heat for 8-10 mins.

  • Add grated coconut and mix it well. Uncover and sauté for 1 - 2 minutes in a low flame. so that the water evaporates completely and the Thoran is dry.

  • Remove from the fire and serve hot with rice and Enjoy! 

Notes:
  • Everybody knows carrot shrinks while cooked!, So you want more, take more!
  • Adjust the quantity of grated coconut according to your taste.

 Check here for more VEGETABLE SIDE DISHES

May 1, 2022

Baby corn Kichadi/ Makai Ki kichadi



Baby Corn Kichadi





Kichadis are very tasty rice with other grains in a mushy form along with dals, Vegetables and spices. This Corn Kichadi is a very tasty dish made using tender baby corns. Baby corns lends a refreshing tangy taste to this spiced rice, enough to get your taste buds reviving.

Soaking time:         15 minutes
Preparation Time:    5 mins
Cooking Time:        25 mins
Makes                     4 servings

Ingredients:

Baby corn cobs           1 cup
Rice                           1 cup
Moong Dal                  ¼ cup
Salt                           To Taste
Black Peppercorns       1 Teaspoon
Cumin seeds               ¼ Teaspoon
Cloves                        2 nos.
Asafetida Powder         ¼  Teaspoon
Turmeric Powder          ¼ Teaspoon
Grated Ginger              1 Tablespoon
Green Chillies              1 or 2 (finely Chopped)
Ghee                           2 Tablespoon
Almond flakes              1 Tablespoon
Coriander leaves          1 Tablespoon (finely chopped)

For Serving:

Raita or Plain Curd and Pickles and Papads

How to Make Corn Kichadi
  • Wash and soak the rice and moong dal in enough water for at least 15 minutes. Drain and keep aside.
  • Heat the ghee in a pressure cooker and add the Green chillies, grated Ginger, Pepper corns, cloves, cumin seeds and asafetida Powder.
  • When the seeds crackle, add the baby corns and sauté on a medium flame for 5 minutes.
  • Now add all the remaining ingredients including the moong dal and rice and sauté on a medium flame for 2 minutes. Add salt and mix well.
  • Add 3 cups of hot water, mix well and pressure cook for 3 to 4 whistles.
  •  Allow the steam to escape before opening the lid.
  • Stir the khichdi vigorously using a spoon, adding a little hot water if required, so that the dal and the rice are mixed well.
  • Garnish with coriander , almond flakes  and serve hot with fresh curds. 

Baby Corn Khichdi


Beetroot Masala

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