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...!!!