Okra-Onions Stir-fry

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A delicious side-dish preparation made with a double quantity of onions added to okra…

Ingredients:

3 cups sliced okra (bhindi)

1 ½ cup sliced onions

1 tsp cumin seeds

1/2 tsp nigella seeds

1/4 tsp turmeric powder

1 tbsp ginger-garlic paste

1 to 2 green chillies, chopped

2 tsp coriander powder

1 tsp amchur powder or to taste

1/2 tsp garam masala

2-3 tbsp beaten curd

3 tbsp oil

Salt to taste

Method:

• Heat the oil in a pan, add the cumin seeds and nigella seeds and allow the seeds to crackle.
• Add the onions, turmeric powder, garlic-ginger paste and green chillies and cook till the onions are tender.
• Add bhindi and all the other powder spices. Mix well.
• Stir-fry for 15 min or till cooked well. Add the curd and cook till dry out.
• Serve hot with parathas or chapatis.

Shahi Aloo Masala

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Weekend special: Potatoes blended with spices and tomatoes to give distinctly flavorful taste.

 

Ingredients:

4 medium size potatoes

3 medium size tomatoes

1 onion, chopped

1 tsp cumin seeds

2 tsp sesame seeds

2 tsp coriander seeds

1 bay leaf

1 green chilli, chopped

5-6 cloves garlic

1 small piece chopped ginger

1/2 tsp red chilli powder or to taste

1/4 tsp dry mango powder

2 tbsp oil

Salt

Chopped coriander leaves

Method:

• In a small pan, dry roast coriander, cumin and sesame seeds. Allow it to cool and grind.
• Boil, cool and peel the potatoes. Dice them into small pieces.
• Boil, cool and peel the tomatoes and grind with garlic, ginger, green chilli to a fine puree.
• Heat oil, add bay leaf, onion and then add tomato puree, cook on low heat.
• Add salt, red chilli powder and dry mango powder. Cook covered till oil separates.
• Now add the potatoes and three heaped tsp of the dry roasted masala.
• Add 1/2 cup of hot water and cook for sometime.
• Add chopped coriander leaves and serve hot.

Punjabi Sukhi Dal

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Tangy and healthy lentil recipe flavored with spices… A Punjabi delight!!!

Ingredients:

1 cup Urad dal  

1 onion, sliced

1 inch ginger piece, chopped

3-4 garlic cloves, crushed

2-3 green chilies, chopped

1 tsp cumin seeds

1/4 tsp asafoetida

1/2 tsp coriander powder

1/2 tsp turmeric powder

1/4 tsp garam masala

2 bay leaves

2 cloves

Salt to taste

2 tbsp ghee

1 tbsp lemon juice

Coriander leaves, finely chopped

Method:

• Clean and wash the dal properly. Soak it in water for 30 minutes.
• Microwave dal with 2 cups of water at 100% power for 10-12 min or till done.
• Heat ghee in a pan and add cloves, bay leaves and cumin seeds, allow crackling.
• Now add onions, ginger, garlic and green chilies and stir-fry till golden brown.
• Add asafoetida and all dry spices and fry for few seconds with little dash of water.
• Now add dal and mix very gently. Cover and cook till spices blend well with dal.
• Sprinkle lemon juice and chopped coriander leaves.
• Serve hot with roti or parantha.

Tofu Bhurji

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Delicious and healthy tofu recipe prepared with Indian spices….

Ingredients:

200 gm tofu, crumbled

1 medium onion, chopped

1 green chilli, chopped

1 medium tomato, chopped

1 capsicum, finely chopped

1/2 tsp ginger-garlic paste

1/2 tsp cumin seeds

1/2 tsp red chilli powder

1/4 tsp garam masala

1/4 tsp turmeric powder

1/2 tbsp oil

Salt to taste

Chopped coriander leaves

Method:

• Heat oil in a non-stick pan; add cumin seeds, when seeds crackle, add chopped onions and green chilli.
• Add ginger-garlic paste when onions turn translucent. Sauté for a minute.
• Now add tomatoes, red chilli powder, turmeric powder, salt and cook over medium heat till the tomatoes turn soft.
• Add in capsicum, cover and cook till capsicum turn soft. (add 1-2 tbsp water if required)
• Add crumbled tofu, garam masala and cook covered, over medium heat for 3-4 min.
• Garnished with the chopped coriander leaves and serve hot with any bread.

Paneer Do Pyazaa

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Cottage cheese and Onions cooked in tomato based gravy with aromatic blend of spices.

Ingredients:

100 gms paneer (cottage cheese)

2 large onions

1 large tomato

1/3 cup tomato puree

1/2 tsp ginger-garlic paste

1 green chilli, deseeded and chopped

1 bay leaf

1 green cardamom

1/2 tsp cumin powder

1/2 tsp garam masala

3/4 tsp red chilli powder

1/2 tsp coriander powder

A pinch cinnamon powder

2 tbsp butter

1 tsp oil

1 tbsp fresh cream

Coriander Leaves, finely chopped

Salt to taste

Method:

• Cut paneer into 1" triangle pieces and finely chop one onion and tomato and keep aside.
• Cut another onion in 4 equal parts and open out the layers.
• Heat 1 tsp oil in a pan and cook onion layers till light brown and keep aside.
• Heat butter; add bay leaf, cardamom, chillies and chopped onions and sauté till onions turn brown. 
• Add ginger-garlic paste and saute for a while.
• Add chopped tomato and tomato puree and mix well.
• Add cinnamon powder, cumin powder, red chilli powder, garam masala, salt and coriander powder. 
• Add ¼ cup water, mix well and cook till oil separates.
• Add browned onions layers and paneer and mix well and cook for 2-3 min.
• Finish with cream, mix well and turn off the flame.
• Garnish with coriander leaves and serve hot with any naan/roti.

Babycorn and Capsicum Masala

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Relish the delicious and crunchy taste of baby corns with colorful bell peppers.

 

Ingredients:

6-8 baby corns, boiled & chopped

3/4 cup green and red bell peppers, chopped in cubes

2 medium onions, roughly chopped

2 tomatoes, pureed

1 tbsp ginger-garlic paste

1 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp cumin powder

1/2 tsp dry mango powder

1 tsp garam masala

1 bay leaf

Salt to taste

3 tbsp oil or butter

1 dry red chilli

3 cloves

4 peppercorns

1 cinnamon stick

1 green cardamom

Method:

• Dry roast cloves, cinnamon stick, green cardamom, peppercorn and dry red chilli for a min.
• Cool and grind with chopped onions to a fine paste.
• Heat oil in a pan, add bay leaf, cook for a while then add grounded paste.
• Saute for a while and add ginger-garlic paste. Cook for 5-7 min or till oil separates.
• Add tomato puree and mix well. Add all dry spices and salt. Cook well till raw smell goes.
• Add baby corn and capsicum pieces and cook again till whole spices blends well and the vegetables turn tender.
• Garnish with chopped coriander leaves and serve hot with rice or chapatti.

Kadhai Paneer

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Cottage cheese and Capsicum cooked in spicy and flavorful semi dry gravy…

Ingredients:

200 gm cottage cheese

1 large capsicum

1 large onion, grated

3 tomatoes, finely chopped

2 tsp ginger-garlic paste

1 dried red chilli           

1 tbsp coriander seeds, crushed

1 bay leaf

4 cloves

1-inch piece cinnamon

1 tsp red chili powder

2 tbsp oil + 1 tbsp butter

2 tbsp coriander leaves, chopped

Salt to taste

Method:

• Cut paneer and capsicum into 1-inch squares and keep aside.
• Dry roast cloves, coriander seeds and dry red chilli, crush in mortar or blend. 
• Heat oil +butter in a kadai; add bay leaf, cinnamon and add crushed spices, saute for few seconds. 
• Add onion and add ginger - garlic paste and sauté for a min. 
• Add tomatoes, red chilli powder and cook over medium heat till the oil separates. 
• Add in capsicum, cover and cook till capsicum turn soft. (Use 2-3 tbsp water, if required)
• Add paneer, salt and appox. ¼ cup water and cook covered, over low heat for 5-7 min. 
• Serve hot, garnished with the chopped coriander leaves.

Baingan Bagara

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A traditional Hyderabadi recipe with flavorful blend of Indian spices...

Ingredients:

6 baby brinjals

2 tsp ginger garlic paste

1/4 tsp turmeric powder

1 tsp coriander powder

1 tsp red chilli powder

1/4 tsp mustard seeds (rai)

1/4 tsp nigella seeds (kalonji)

8 to 10 curry leaves (kadi patta)

1 tsp tamarind pulp

4 tbsp oil

Salt

To be Roasted and Grounded

2 tbsp white sesame seeds

1 tsp cumin seeds

2 tbsp peanuts

2 tbsp grated coconut

1 medium onion, chopped

Method:

• In a large non-stick saucepan at medium heat, dry roast sesame seeds, groundnut, coconut powder, cumin seeds one by one separately till slightly darker in colour. 
• And then roast the onion till they are slightly soft and golden in colour and grind together to a smooth paste.
• Slit brinjals lengthwise, into four, but leave the stems on, and fry in oil until soft and tender. Drain and set aside. 
• In the same oil, add cumin seed, mustard seeds, nigella seeds, stir until the seeds crackle.
• Now add curry leaves and ginger & garlic paste, stir for few seconds.
• Then add the grounded paste & mix it well stir for 5 minutes
• Add red chili powder, turmeric powder, salt and mix well, cook for few seconds.
• Add tamarind pulp leave it for low heat till oil separated. 
• Now add the brinjals and 1/2 cup of water and salt and cook covered over a slow flame for 5-10 min.
• Garnish with fresh coriander leaves and serve hot. 

(I made slightly dry, you can make in curry style also)

Fried Gobhi Delight

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Cauliflower cooked with chilli sauce and yoghurt, enjoy with pav or chapati.

Ingredients:

1 medium Cauliflower (gobhi)  

1 large onion, sliced     

1 large tomato, chopped          

1 tsp cumin seeds        

1 tbsp ginger-garlic paste         

1/4 tsp turmeric powder           

1 tsp cumin powder

1 tsp garam masala      

1/2 cup yogurt, whisked           

1 tsp red chilli sauce      

1/4 capsicum, finely chopped

Salt to taste

2 tbsp Oil + for deep-frying

Method:

• Separate cauliflower into small florets and deep fry in sufficient oil. 
• Heat oil in a non stick pan, add cumin seeds and when seeds crackle, add onion and saute for a minute. 
• Add ginger-garlic paste and tomato and saute for another minute. 
• Add turmeric powder, garam masala and cumin powder and mix. 
• Add yogurt and cook for a min. 
• Add cauliflower and chilli sauce and cook for 1-2 min till masala coats gobhi well. 
• Add chopped capsicum and mix well. Add salt and mix. Serve hot. 

 

Sarson Ka Saag (Mustard leaves vegetable)

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A traditional Punjabi recipe made of Mustard leaves, spinach and taste best with makki ki roti and butter added on the top.

Ingredients:

1 bunch mustard leaves (sarson), chopped       

1/2 bunch spinach leaves (palak), chopped       

1/2 cup Bathua (optional), chopped     

1 inch Ginger, sliced

6-8 Garlic cloves, sliced           

1 Onions, sliced

1 tomato, chopped      

2 -3 Green chillies

1/2 tsp garam masala

1 tbsp maize flour        

2 tbsp oil

2 tbsp butter (I used fresh homemade butter)    

Salt to taste

Method:

• Blanch all green vegetables in hot water for 10 min and drain in cold water. Drain again and keep aside.
• Heat oil in a pan; add ginger, garlic, chillies and onion and saute for 2 minutes. 
• Add greens to pan and stir. Add salt and stir well. Let it cook till the greens turn soft. 
• Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. 
• Now add chopped tomato and cook for another 2-3 min. 
• Cool the cooked vegetables and grind to a coarse paste. 
• Heat butter and transfer paste into the pan. Add garam masala and simmer for 5-10 minutes.
• Garnish with ginger julienne and butter and serve hot with makki ki roti and jaggery.

Methi Matar Malai

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A popular specialty, Methi-Matar Malai cooked in fresh cream with aromatic Indian spices.

Ingredients:

2 cups chopped fresh fenugreek leaves/methi

3/4 cup green peas, boiled

1/4 cup milk

2 tbsp ghee + 1 tbsp oil

1 cinnamon stick

4-5 tbsp fresh cream

1 tsp garam masala

1/2 tsp dry mango powder

1/2 tsp  red chilli powder

Salt to taste

Ingredients for the paste:

1 large onion, chopped

1/3 cup cashewnuts, soak in water for 15 min

1 tsp cumin seeds

3-4 cloves garlic, chopped

1 inch ginger, chopped

1-2 green chilies, chopped

Method:

• Add all the ingredients to make the paste in a blender, add some little water while grinding.
• Heat ghee + oil in a pan, add cinnamon stick and the ground paste and fry till fat separates.
• Add fenugreek leaves, mix well and add some water, simmer for 10 minutes.
• Add the boiled peas; simmer for 5-6 minutes on a low flame.
• Add the red chilli powder, garam masala, dry mango powder and salt and mix well.
• Reduce flame, add milk and cook on simmer for another 5-6 min till the gravy thickens, and stir continuously.
• Finish with cream and Serve hot with naan or parathas.

Aloo Posto

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Potatoes cooked with poppy seeds - A popular and very easy Bengali preparation.

Ingredients:

4 Potatoes medium-sized

2 tbsp Poppy seeds, slightly roasted

1/2 tsp onion seeds (kalonji)

2 Green chillies

1/2 tsp Turmeric powder

2 tbsp curd

1 tbsp oil

1 tsp ghee

Salt to taste

Green coriander leaves

Method:

• Boil the potatoes and cut in small cubes. (Do not over cook potatoes) 
• Soak the poppy seeds in half a cup of warm water for an hour. Throwaway the excess water and grind to a fine paste.
• Heat the oil in a pan, add onion seeds, when seeds start crackle and add the green chillies. 
• Add potato pieces and stir fry on medium heat up for 5 min, stirring frequently.
• Mix in the poppy seeds paste, stir and add half cup of water, cover and fry on low heat till the potatoes are almost done.
• Take off the lid; mix in salt, turmeric powder and curd.
• Mix well and continue to cook for a min or till potatoes are completely cooked, top with some ghee and coriander leaves.
• Serve Aloo posto hot with steamed rice/pooris and any curry.

Dry Masala Gobhi (Cauliflower)

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Delicious and colorful Cauliflower recipe, cooked with spices makes a satisfying meal.

Ingredients:

1/2 kg cauliflower (gobhi), cut into small florets, parboiled

1 dry red chilli

1/2 cup grated onions

1 tsp garlic-ginger paste

1 green chillies, finely chopped

1/2 cup tomato-grated

1/4 tsp turmeric

1/2 tsp garam masala

1/2 tsp red chilli powder

1/2 tbsp coriander powder

1/2 tsp cumin seeds

1 bay leaf

2 tbsp oil

Salt to taste

1 tbsp chopped coriander leaves

Method:

• Heat oil and add the cumin seeds, dry red chilli and the bay leaf. 
• When seeds splutter, add onion and ginger-garlic paste and saute till brown and oil separates.
• Add the green chillies, tomatoes and powdered spices and stir fry till the oil separates. 
• Add the parboiled gobhi and saute over high heat for a min.
• Lower the heat and simmer, covered till cooked through. 
• Serve hot, garnished with the coriander leaves. Enjoy with hot chapati/paranthas.

Stuffed Potatoes

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Popular North Indian recipe of Stuffed Potatoes with a very simple and delicious Filling.

Ingredients:

8 Large Potatoes, scooped

4 Large Onions

6-8 Big Cloves of Garlic

1″ Ginger peeled, finely chopped

5 Green Chillies Chopped

2 tsp Cumin seeds

2 tsp Turmeric

4 tsp Red Chilli Powder

1 tbsp Coriander Powder

8-10 tbsp Oil

2 tbsp Chopped Cashew

2 tbsp Raisins

5 cloves

4 Small Green Cardamoms

2 sticks cinnamon

Salt to taste

4tbsp Fresh Coriander/Cilantro chopped

Method:

·        Boil hollowed potatoes in salted water.

For Filling

·        In another container, boil scooped out potatoes in salted water.

·        Heat a pan and add 2 cloves, 1 stick of cinnamon and 1 cardamom and dry roast them, till you can smell them.

·        Add 1 tbsp oil and add 1/2 tsp cumin Seeds. When they start to sizzle, add the onion and ginger to it.

·        Fry them till the onions are glazed and just starts to brown. Add the nuts and the green chillies.

·        Stir it for some time and now add the scooped out potatoes to it.

·        Add 1/2 tsp turmeric, 1/2 tsp chilli powder, salt and the raisins.

·        Stir everything together for a few minutes and cover it and cook at low heat till the potatoes are almost done. Keep aside.

·        Chop the rest of the onions, and peel the garlic cloves. Grind them smooth in the blender.

·        Heat another pan, dry roast the rest of the cloves, cinnamon and cardamom.

·        Now add the rest of the oil and add the Cumin seeds.

·        Once they start to sizzle, add the onion - garlic mixture in the oil

·        Cook for about 10 minutes at medium heat.

·        Add rest of the dry masalas to the onion and garlic mix. Cook for 5 minutes.

·        While this is getting done, fill the potato halves with the filling and set aside.

·        After gravy masala is almost done, lower the heat and place the potato halves in the pan over the masala.

·        If there is any left over filling add them to this at this time. Take half cup of water and pour it over this and cook it covered at low heat till the potatoes are tender but not breaking. Stir it gently in between.

·        When done, garnish with the rest of the chopped coriander. Serve with hot Naan or Roti.

Achari Bhindi Masala

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Bhindi (Okra) with traditional pickling spices, tomatoes and curd.

Ingredients:

500 gms Bhindi (Okra), slit them length wise

2 tsp chopped ginger

3/4 cup chopped tomatoes

1/4 cup fresh thick curds

1/4 tsp turmeric powder

1/4 tsp Garam Masala

3/4 tsp red chilli powder

2 tsp coriander powder

4 tbsp oil

Salt to taste

Fresh Coriander chopped

Achaari masala

A pinch of asafoetida (hing)

1/2 tsp nigella seeds (kalonji)

2 tsp fennel seeds (saunf)

1 tsp mustard seeds ( rai / sarson)

1/4 tsp fenugreek (methi) seeds

Method:

• Shallow fry bhindis with 2 tbsp oil. Heat 2 tablespoons of oil another pan and add the achaari masala to it.
• When the seeds crackle, add the ginger and tomatoes. Sauté for 5 minutes till the mixture leaves oil.
• Whisk together the curds, turmeric powder, chilli powder, coriander powder and salt.
• Add this mixture to the pan, mix well and cook for 2 minutes.
• Add the ladies finger and simmer for 2 minutes.
• Serve hot with rice/missi roti.

Chatpate Aloo

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Potatoes stir fried with aromatic masalas, tamarind and chilli flakes.

Ingredients

5 large Potatoes

1 tbsp Thick tamarind extract

1/2 tsp Red chilli powder

1/2 tsp Coriander powder

1/4 tsp Turmeric powder

1/2 tsp Chilli flakes

1 tsp Cumin seeds

1 tsp Fennel Seeds

2 Whole dry red chillies

2 pinch Asafetida

2 tbsp Oil

Salt to taste

Method:

• First boil the potatoes with skin. Peel potatoes and cut in cubes.
• Heat oil in a pan. Add asafetida, cumin seeds, fennel seeds, whole red chilli and let them roast for 2 seconds.
• Add coriander powder, turmeric powder and red chilli powder.
• Add potatoes, chilli flakes, salt and toss well.
• Add tamarind extract and let it cook for 2 - 5 min over low flame.
• Turn off fire, garnish with coriander leaves and serve hot.

Papad Methi Sabzi

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A classic Rajasthani subzi made with spicy dal papads(Poppadam) and methi dana.(fenugreek seeds)

Ingredients:

2 large papads (Poppadam)
2 tsp yellow methi (fenugreek) seeds
1 tbsp oil

1 medium onion, chopped

2-3 garlic,fine chopped

1/4 tsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp dhania powder
1/4 tsp pinches turmeric

1 ½ tsp dry mango powder (Amchoor powder)
salt to taste
2 cups water

Method:

• Boil fenugreek seeds in some water, till soft to touch but not mushy.
• Drain, pour cold water and drain again. Keep aside.
• Break papad into 1 squares roughly.
• Heat oil in pan, add cumin seeds, chopped onion in it, and cook it till it becomes transparent. Then add garlic, chilli powder, turmeric powder, dhaniya powder and salt, cook for few seconds.
• Add methi seeds, cook for 1 minute in masalas.
• Add water, bring to a boil. Add papad pieces, cook on low, covered, for 3-4 minutes or till papad is soft. Add dry mango powder and mix well.
• Serve hot with chapati.

Note: Fenugreek seeds are done when they press between pressure of thumb and finger. If they are over Boiled and burst, or under boiled,  will give a bitter taste to the dish.

Stuffed Bhindi

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Delicious crunchy and colorful....Enjoy the wonderful taste of stuffed lady fingers through this recipe.

Ingredients 

500 gms. Lady finger (Bhindi)

2 onions

2 tomatoes

2 green chillies

2 tbsp oil

Salt and black pepper powder (to taste)

1 tsp chat masala powder

½ tsp garam masala powder

Method

• Wash and wipe dry lady fingers. Slit them and keep aside.
• Grind onion, tomatoes and chillies together and make thick paste.
• Heat 1 tbsp oil, add grinded paste and cook till oil separates.
• Add salt, garam masala, chat masala, black pepper powd., mix well and cook for few minutes to make thick mixture.
• Cool above mixture and fill into slitted ladyfingers.
• In microwave safe bowl, heat 1 tbsp oil at 100% power for 30 secs.
• Add stuffed ladyfingers, cover it and cook at 100% power for 5 minutes.
• Allow to stand for few minutes. Serve hot with roti/parantha.

Note: I usually prefer microwave, as it is quick and easy way to make bhindi, but you can cook on gas as well.