Rajma or Red Kidney Bean Curry

Hmmm yummy red bean curry.... just mouth watering.... Many do this very complicated.... but I personally prefer the following easy procedure... and more over you all know my blog is dedicated to starters (Like me).... moreover this recipe don't take much time, just 20mins... so here is the recipe for you all...

Ingredients:

• Red kidney beans tin -1
• Green chillies 4-5Nos (depends on your spiciness. Cut to long vertical)
• Garam masala 1/2tsp
• Onion Chopped(thin long) 1cup
• Ginger Garlic paste 1tbsp
• Curry leaves
• Corrainder
• Cumin seeds
• Mustard Seeds
• Tumeric powder
• Salt to tasteOil 4-5tsps

Method

1. Take a pan. Heat it and add oil.

2. After oil gets heated, add cumin seeds, mustard seeds. Once they start splitter, add turmeric powder, curry leaves, green chillies.

3. Now add ginger garlic paste, onion and fry well, till the onions turn golden brown (tender).

4. Add red kidney beans and let it fry for 2minutes.

5. Then add 1cup water and let it boil for 10mins.

6. Lastly, add garam masala, salt and mix well.

7. Garnish with corrainder leaves and serve hot with rice or biryani or jeera rice or rotis or chapatis or tortillas.

Note:

1. You can also get the raw uncooked rajma seeds. And soak 2cups of rajma for about 5-6 hours in water. Then pressure cook them by adding salt and 2cups water for 3 wistles (this may vary).

Preparation Time:
20mins for Preparation

Serves:
3-4

Sorry guys... photo is on its way...!!!

Mutter Paneer Curry

This curry, actually I tasted it in my friends place and tried my way. Because I generally avoid fatty food, so taking this recipe as base you can do your own...

Ingredients:

• Peas or mutter 2Cup
• Fried Paneer 1cup
• Onion 1.5cups
• Tomatoes 1cup
• Cashew nuts 1cup
• Malai 4tsps
• Red Chilly powder 2tsps (In accordance to your spiciness)
• Garam masala 1/2tsp
• Ginger Garlic paste 1tbsp
• Curry leaves
• Corrainder
• Cumin seeds
• Mustard Seeds
• Tumeric powder
• Salt to taste
• Oil 4-5tsps

Method

1. Take a pan. Heat it and add oil.

2. Fry onions till they turn tender light brown.

3. Add this to the gringer bowl. also add ginger garlic paste, tomatoes, cashew nuts. Let it cool.

4. Meanwhile, take a pan. Add oil. After oil gets heated, add cumin seeds, mustard seeds. Once they start splitter, add turmeric powder, curry leaves.

5. Now add peas and fry well. Close the lid and let it become tender in itself. Don't add water yet.

6. Meanwhile grind the contents in the grinder.

7. Once the peas are 3/4th cooked(without adding water... this can happen if you keep the heat on medium flame and add enough oil), add the grinded paste and mix well so that paste is kind of fried.

8. let it sit for 2minutes. Then add 1cup water and let it boil for 10mins.

9. Add pinch of garam masala, salt and mix well.

10.Add malai and mix well.

11.Garnish with corrainder leaves and serve hot with rice or biryani or jeera rice or rotis or chapatis or tortillas.

Note:

1. I prefer already fried paneer which is available in indian stores. You can also get the normal frozen panee, cut into cubes and fry till they turn light brown.

2.You can also use tofu instead of paneer.

3. Malai: this is the part that floats when milk if boiled. I collected it whenever I heat milk for making curd. You can instead use whipping cream milk which is available in most of the non-indian stores at milk section itself.

Preparation Time:

40mins

Serves:
4-5

If you have any doubts do let me know. I'm happy to clear your doubts.
Sorry guys... photo is on its way...!!!

Capsicum Mutter paneer curry

This curry, actually I tasted it in my friends place and tried my way. Because I generally avoid fatty food, so taking this recipe as base you can do your own...

Ingredients:

• Capsicum 1Cup (cut to Small)
• Peas or mutter 1Cup
• Fried Paneer 1cup
• Onion 1.5cups
• Tomatoes 1cup
• Cashew nuts 1cup
• Malai 4tsps
• Red Chilly powder 2tsps (In accordance to your spiciness)
• Garam masala 1/2tsp
• Ginger Garlic paste 1tbsp
• Curry leaves
• Corrainder leaves
  
• Cumin seeds
• Mustard Seeds
• Tumeric powder
• Salt to taste
• Oil 4-5tsps

Method

1. Take a pan. Heat it and add oil.

2. Fry onions till they turn tender light brown.

3. Add this to the gringer bowl. also add ginger garlic paste, tomatoes, cashew nuts. Let it cool.

4. Meanwhile, take a pan. Add oil. After oil gets heated, add cumin seeds, mustard seeds. Once they start splitter, add turmeric powder, curry leaves.

5. Now add Capsicum, peas and fry well. Close the lid and let it become tender in itself. Don't add water yet.

6. Meanwhile grind the contents in the grinder.

7. Once the capsicum are 3/4th cooked(without adding water... this can happen if you keep the heat on medium flame and add enough oil), add the grinded paste and mix well so that paste is kind of fried.

8. let it sit for 2minutes. Then add 1cup water and let it boil for 10mins.

9. Add pinch of garam masala, salt and mix well.

10.Add malai and mix well.

11.Garnish with corrainder leaves and serve hot with rice or biryani or jeera rice or rotis or chapatis or tortillas.

Note:

1. I prefer already fried paneer which is available in indian stores. You can also get the normal frozen panee, cut into cubes and fry till they turn light brown.

2.You can also use tofu instead of paneer.

3. Malai: this is the part that floats when milk if boiled. I collected it whenever I heat milk for making curd. You can instead use whipping cream milk which is available in most of the non-indian stores at milk section itself.

Preparation Time: 40mins

Serves: 4-5

If you have any doubts do let me know. I'm happy to clear your doubts.

Sorry guys... photo is on its way...!!!

Coconut Chutney Or Kobbari Chutney

Chutney... hmm this is one of the most important for Idlis, Pesarattu, Dosa, etc. So lets see how this is made...

Ingredients:

• Shredded Coconut - 2Cups
• Peanuts - 1/4Cup
• Chana Dhalia/ Roasted Gram/ Putnalu - 1/4Cup
• Green Chillies 5-6 (As per your spice level)
• Cumin Seeds
• Mustard Seeds
• Garlic Clove - 1 (Crushed)
• Red Chillies - 2 (Optional. Just to give you a flavor)
• Turmeric powder
• Curry leaves 5-6
• Corrainder leaves
• Oil as per required
• Water for grinding
• Salt as per required

Method:

1. Take a small pan, add oil.

2. Once the oil gets heated, add green chillies. Once they start splittering, remove from stove and add ONLY chillies (leave oil in pan) to the grinder bowl.

3. Now again heat the pan with oil, if needed add some more oil. And then add peanuts and let it fry for 1 min. Mix the peanuts continuously.

4. And now add roasted gram/putnalu to the peanuts and mix in heat for about 30 secs ONLY.

5. ADD these to the grinder bowl.

6. Now to the mix, add shredded coconut, salt and grind all the ingredients. If needed add water to form consistency.

7. Place the whole mix to a bowl for serving.

8. Now take the sam pan and heat it. Add oil, cumin seeds, mustard seeds, red chillies, turmeric powder, garlic cloves, curry leaves and let it sit for 40secs or so (till the seasoning starts splitter.

9. Add the above seasoning to the bowl containing the chutney.

10. Mix well and garnish with corrainder leaves.

Serves: 2-3

Preparation Time: 15mins

Note:

1. While grinding, you can add some corrainder leaves so that its flavor blends in chutney.

2. You can mix curd after seasoning is mixed well with chutney.

Sorry guys... photo is on its way...!!!

Spinach dal curry or palakura pappu

Hey guys I'm back with a new curry. Though many of you know about this, but would like to enter into my blog... Spinach Dal curry or Palakura pappu. Many of us do the same curry in many different ways like some pressure cook dal, some pressure cook dal and spinach together, some do directly on stove, etc And also many of us also do with different dals like toor dal, moong dal, etc. So here goes my version...!!!


Ingredients:

• Spinach 1bunch (cleaned and cut to small)
• Monng Dal 1.5cup (Soaked in water for 30mins)
• Tamarind 1/2cup (Soaked in water and made to paste)
• Green Chillies 10-12 Cut to half vertically(According to your spice level)
• Garlic Cloves 2 (Mashed)
• Curry Leaves
• Cumin Seeds
• Mustard Seeds
• Turmeric Powder
• Corrainder Leaves
• Hing 1pinch
• Salt as per needed
• Oil as per needed

Method

1. Take a pan. Once it gets heated, add dal(soaked) and 4 cups of water. place a lid top.

2. Let the dal be cooked for 3/4th

3. Now add green chillies and Spinach.

4. Let the dal, spinach get completely cooked. Add turmarind paste and mix for 10 secs and then add salt as per your taste.

5. Now take a small pan and heat it. Add oil, cumin seeds, mustard seeds, hing, turmeric powder, garlic cloves, curry leaves and let it sit for 40secs or so (till the seasoning starts splitter.

6. Add the above seasoning to the pan containing dal mix.

7. Mix well and garnish with corrainder leaves.

Preparation Time:
30mins for Preparation

Serves:
4-5

Note:

1. Can avoid turmarind paste if you don't like sourness.

2. Can add onions to your taste. How? Well, cut onion into small and add the onions to a tbs of oil before you add dal into the pan.

3. Instead of Spinach, you can also add any kind of leafy vegetable, ridgegourd(beerakaya), bottle gourd (Anapkaya), tomatoes, cranberries, raw mango.

4. If you are doing with tomato or cranberries or raw mango then no need of adding turmarind.

Sorry guys... photo is on its way...!!!

Polelu or Bobatlu or Bakshalu Type 1

Listening the word bobatlu, hmmmmmmmmm watering in the mouth...... anyways bobatlu are generally made during fests and can be made very quickly..... So lets see the recipe....!!!



Ingredients:

• Chapati dough made very soft (Take wheat flour add 1tsp oil and salt as per required and mix well with water and keep aside for 10mins)
• Senaga pappu or chana dal 1 cup (soaked in water for 3 hours)
  
• Sugar 1 cup
• Plastic cover to make tortilla shapes

Method

• Grind dal and add sugar. It sould be able to make balls. ELse heat the mix so that mix becomes light sticky.
• Now make a small thick chapathi or tortilla and make a small ball of the above mix and place it in the chapathi and roll it over. (Chapathi : dal mix = 1:1)
  
• Take a plastic cover. Spread oil.
  
• Slowly by adding oil to your hands, press the tortilla or chapati to your required thickness. (Care to be taken so that mix does not leak from chapathi).
• Heat the tawa pan, and carefully heat the bobbatlu without oil.
  
• Now spread ghee onto the bobatlu and serve hot with milk.
  

Preparation Time:
40mins for Preparation

Nimmakaya Pulihora Or Lemon Rice

Lemon rice is one of the famous dishes in INDIA especially South India. This dish is very easy to make nd also won't take much time... So lets see how does the recipe go...!!!



Ingredients:

• Boiled rice 2 cups
• Green Chillies 8-9
  
• Lemons 2-3
  
• Red Chillies 2-3
• Channa dal 1 tbs
• Urad dal 1 tbs
• Inguva or Hing or Asafoetida powder 1 tbs
  
• Curry leaves
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
• Salt to taste
• Oil as per requirement
  

Method

• Take a pan, add oil.Once the oil gets heated up add channa dal, urad dal, wait for 30secs then add cumin seeds, mustard seeds, Turmeric powder, red chillies and Asafoetida powder. After they splutter, add curry leaves, green chillies.
  
• Now rice is kept in a plate, add the above mix, and also lemon juice squeezed from lemons , salt.
• At Last add cilantro and mix well.
  
• Keep this aside for 1omins so that the Lemon flavor get well mixed up with the rice.
• Now Lemon Rice or Nimmakaya Pulihora is ready to eat.
  

Preparation Time:
20mins for Preparation

Serves: 2

Cauliflower Type-1 Curry

Ingredients:

• Chopped Cauliflower 1 no.
• Chopped Potato 1/2 cup
• Green Peas(frozen) 1 cup
• Green Chillies 6-7
• Curry leaves
• Chopped Corrainder or Cilantro for garnishing
• Cumin seeds
• Mustard Seeds
• Turmeric powder
• Salt to taste
• Oil 3-5 tbs
• Water 2 cups
  

Method

• Take a pan, add oil.
• Once the oil gets heated up add cumin seeds, mustard seeds, Turmeric powder. After they splutter, add curry leaves, green chillies. Let it fry.
• Now add chopped cauliflower, potato and peas and fry well for 2-3 mins.
• Add water and get to boil, so that veggies in the pan are cooked.
• Add salt and mix well.
• Remove from stove and garnish with cilantro.
• Can be served with rice or chapathi.
  

Preparation Time:
30mins for Preparation

Serves: 4

Mamidikaya Pulihora or Mango Rice

This is a very traditional Indian dish and I know all Indians die for this... So I can help my friends who don't know how to make this dish, but like it a lot... So just follow the below instructions and try urself.... :)




Ingredients:

• Boiled rice 2 cups
• Green Chillies 8-9
  
• Grated green Mango 1 cup
  
• Red Chillies 2-3
• Channa dal 1 tbs
• Urad dal 1 tbs
  
• Curry leaf
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
• Salt to taste
• Oil as per requirement
  

Method

• Take a pan, add oil.Once the oil gets heated up add channa dal, urad dal, cumin seeds, mustard seeds, Turmeric powder, red chillies. After they splutter, add curry leaves, green chillies.
  
• Now rice is kept in a plate, add the above popu mix, and also grated mango, salt and mix well.
• Keep this aside for 1omins so that the mango flavor get well mixed up with the rice.
• Now Pulihora is ready to eat.
  

Preparation Time:
20mins for Preparation

Serves: 2

Samosa

Wowwwwwwww listening to the word.... hmmmm yummy for tummy....!!! So let me give you all this recipe..... which can be made very very very easily.....!!!

Fig.1

Fig.2

Ingredients

• 3 cups of all purpose flour or maida
  
• 6 nos. medium sized boiled Potatoes
• 1 cup boiled peas
• 2 medium onions chopped
• 1 tbsp ginger garlic
  
• 2 tbsp of chopped green chillies
• 1 tsp of Vamu or Ajwan seeds
• 2-3 tbsp lemon juice
• 1/4 cup of chopped corrainder
• 1 tbsp of garam masala
• 2 tsp of cumin seeds
• 1 tsp of olive oil
• Salt as per requirement
  

Method

• Take a bowl, add all purpose flour, cumin seeds, oil, salt and mix to make a soft dough and keep aside for 30 mins.
• Take another bowl and add potatoes, peas, onion, ginger garlic paste, green chillies, corrainder, lemon juice, ajwan seeds, salt and mix well.
• Now make a small chapathi and with the knife cut that so that it forms a semi-circled chapathi.
• Now follow the procedure to make a coke as shown in the above fig.2 and to paste the ends use water.
  
• Once the cone is done, make a small ball of the above mix and place it in the cone and close the upper end neatly with the help of water so that it does not leak while frying.
  
• Heat deep frying pan with half oil in that.
• Once the oil gets heated up, slowly place each samosa at a time. (can fry 3-4 samosas at a time, depending on the pan size and oil poured).
• Fry the samosas until they are light brown and you think that they have become crisp.
• Serve hot with green chutney or ketch up.
  

Preparation Time:
10mins for mixture
30mins for dough
20mins to prepare samosas
20 mins to fry 3-4 samosas

Serves: 6-8

Note:
Dough is to be made not so soft not so hard then you get chapathis very soft and thin.
Onions and Chillies must be chopped into very small size.
Samosa cone should not be overloaded with the mix as there is a chance of coming out of the samosa while frying.

Comments are welcome....!!!