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...!!!

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...!!!

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

Little Gourd or Thindora or Dhondakaya Masala Curry

Hey all, today I'm introducing you with dondakaya masala curry. This procedure you can also follow for capsicum, cauliflower, Beerakaya, or any similar vegetable...


Ingredients:

• Dondakaya 20-25 nos
• Pallilu (peanuts) 1/4 cup
• Nuvvulu (seseme seeds) 2 tbsp
• gasagasalu (poppy seeds) 2 tbsp
• kobbari mukkalu (cut coconut )/Kobbari thurumu - Shredded coconut(wet or dry) 1/2 cup
• Chintapandu (Tamarind puree) 1 cup
• Sugar 1 tsp
• Karam (Chilli Powder) 2 tbsp
• Garam masala 1 tbsp
• Chopped onions 1 cup
• Curry leaves
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
• Salt to taste
• Oil 3-5 tbs
• Water 1/2 cup

Method

• Grind pallilu, nuvvulu,kobbari, gasagasalu,chintapandu and onions together to form a thick paste.
• Wash Thindora and slit them into plus shape.
• Take a pan, add oil.
• Once the oil gets heated up add cumin seeds, mustard seeds, Turmeric powder. After they splutter, add curry leaves.
• Now add slit thindora and fry them for about 10 mins.
• Add the grinded puree, chilli powder, garam masala and mix well and let that get fried for another 5 mins.
• Add water and boil the contents till it thickens.
• Now add salt and sugar and let it sit on flame for 1 min.
• Garnish with Corrainder (optional).
• Can be served with any kind of rice or chapathis.

Preparation Time:
40mins for Preparation

Serves: 4-6

Egg Curry Style 1

Here go my first variety of doing egg curry.

Fig.1

Fig.2

Fig.3

Fig.4

Ingredients

• 4 medium sized Onions - chopped to very small size
• 4 Eggs
• 2 tbsp of chili powder
• 1 tsp of olive oil
• 1 tsp of Cumin seeds
• 1 tsp of Mustard seeds
• 1 tsp of Turmeric Powder
• 2 nos of Red Chillies
• 6-7 nos of Curry leaves
• 1/2 cup of chopped Corrainder leaves.
• Salt as per requirement

Method

• Take a pan, add oil.
• Once the oil gets heated up add cumin seeds, mustard seeds, Red Chillies, Turmeric powder. After they splutter, add curry leaves.
• Now add chopped onions and fry them until brown. Add salt, red chilly powder and mix well.
• Now break each of the four eggs and pour directly into the pan as shown in above fig. 1
• Now Slowly turn the eggs so that they fry on the other side as shown in fig. 2
• Slowly break the eggs in the pan itself as shown in fig. 3 and mix well.
• At last garnish with Corrainder leaves.
• Serve hot with rice or chapathi.

Preparation Time:
30mins

Serves: 4

Note:
Tastes yummy with rice.

Tomato Pappu Type1 Style

Ingredients:

• Chopped Tomato 1/2 cup
• Toor dal or kandi pappu 1cup
  
• Chilly powder 2 tbs
  
• Curry leaves
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
  
• Salt to taste
• Garlic 1-2
  
• Oil 3-5 tbs
• Water 2 cups
  

Method

• Pressure cook tomatoes, toor dal, cut green chillies,water for three whistles.
  
• Take a pan, add oil.
• Once the oil gets heated up add garlic, cumin seeds, mustard seeds, Turmeric powder. After they splutter, add curry leaves.
• Now add tomato dal mix, chilly powder and salt
• Just it starts boiling, add cilantro and place the curry in the bowl.
• Can be served with rice or chapathi.
  

Preparation Time:
40mins for Preparation

Serves: 4

Tomato Aloo Curry

Ingredients:

• Chopped tomatoes 1 cup
• Chopped potato 2 cup
• Chopped onions 1/2 cup
  
• Green Chillies 2-3
  
• Curry leaves
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
  
• Salt to taste
• Oil 3-5 tbs
• Water 1/2 cup
  

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 and green chillies.
• Add tomatoes and fry for a minute.
  
• Now add potatoes and fry for 3-4 mins so that potatoes are 1/4th cooked.
• Just before water gets drained, add water and cover with lid again.
  
• After it is cooked, add chilly powder, salt and keep for 2mins.
• After curry is done, place it in a bowl and garnish with cilantro.
• Can be served with rice and chapathis.

Preparation Time:
40mins for Preparation

Serves: 2

Channa Masala Curry

Ingredients:

• Canned Channa or Chick peas 2 cups
• Chopped potato 1/2 cup(optional)
• Chopped onions 1/2 cup
• Chopped tomatoes 1/2 cup
• Ginger-garlic paste 1 tbs
  
• Green Chillies 2-3
• Chilly powder 1 tbs
• Garam Masala Powder 1/2 tbs
  
• Curry leaf
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
  
• Salt to taste
• Oil 3-5 tbs
• Water 1/4th cup
  

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 and green chillies.
• Add onions and fry until light brown.
• Add tomatoes and fry for a minute.
  
• Now add potatoes and fry for 3-4 mins so that potatoes are 1/2 cooked and add chick peas or Channa.
• Now add garam masala and chilly powder.
  
• After the gravy gets thicken, add salt and keep for 2mins.
• After curry is done, place it in a bowl and garnish with cilantro.
• Can be server with rice and chapathis.

Preparation Time:
40mins for Preparation

Serves: 4

Capsicum Tomato Curry

Ingredients:

• Chopped Capsicum 2 cups
• Chopped Tomato 1 cup
  
• Chopped Onions 1/2 cup
• Dry Coconut Powder 1 tbs
  
• Curry leaf
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
  
• Salt to taste
• Oil 3-5 tbs
• Water 1/4th cup
  

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.
  
• Now add onions and fry until light brown.
• Now add chopped Tomatoes nd fry nicely and cover with a lid. Since it contains water no need to add water at start.
• Now add capsicum and fry. Just before water gets drained, add water and cover with lid again.
• Add salt, mix well and add coconut powder and keep for 1-2mins.
• After curry is done, place it in a bowl and garnish with cilantro.
• Can be server with rice and chapathis

Preparation Time:
30mins for Preparation

Serves: 4

Cabbage Aloo Curry

Hey everyone, this is specially for the people who hate to eat cabbage curry due to its smell. Now here I add the recipe which does not at all smell of cabbage..... so have a look.............!!!


Ingredients:

• Chopped cabbage 2 cups
• Chopped potato 1/2 cup
• Green Chillies 6-7
• Curry leaf
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
  
• Salt to taste
• Oil 3-5 tbs
• Water 1/4th cup
  

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 and green chillies.
• Now add potatoes and fry for 3-4 mins so that potatoes are 1/4th cooked.
• Now add chopped Cabbage and fry nicely and cover with a lid. Since it contains water no need to add water at start. Just before water gets drained, add water and cover with lid again.
  
• After it is cooked, add salt and keep for 2mins.
• After curry is done, place it in a bowl and garnish with cilantro.
• Can be server with rice and chapathis.

Preparation Time:
40mins for Preparation

Serves: 4

Note:
Before adding water keep in mind, cabbage must compulsorily get fried as it removes the smell for the cabbage.

Butter Paneer Masala

This is a special dish which probably everyone know and everyone likes. So thought to share this recipe with all of you..... so check out and njoiiii.....!!!

Ingredients:

• 250 gms paneer - cubed and sauté in a tbsp of ghee till golden brown, remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it for 5mts,then drain the water and keep aside
• 2 big onions (blanch for 10 mts and puree)
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli pwd (I used kashmiri chillis)
• 3 big ripe tomatoes (blanch ,de-skin and puree)
• 3 tbsps cashewnut paste
• ½ tsp coriander pwd
• pinch of haldi (turmeric pwd)
• 1/2 tsp kasuri methi (dry fenugreek leaves)
• garam masala pwd (make a pwd of 3 cloves,1 green cardamom and 1” cinnamon)
• salt to taste
• 3 tbsps butter
• 2 tbsps fresh cream

Method

• Heat 2 tbsp of butter in a pan, add the onion paste and sauté till brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli pwd and combine,followed by the cashew paste and combine.
• Add tomato puree, crushed kasuri methi,coriander pwd,haldi,garam masala and salt. Stir and let it simmer for 4-5 mts.
• Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency .Remove from fire, stir in remaining butter and fresh cream.

Preparation Time:
40mins for Preparation

Serves: 4

Bendakaya (Okra) Curry

Bendakaya or Okra is a different kind of vegetable and most of them don't like to cut this vegetable (Though everyone like to eat.... hehehee) as it is a very sticky vegie.... but as you all know such vegetables only give strength to us especially for kids.... Yes eating this vegetable makes kids mind sharp..... So I'm sharing this recipe for you.



Ingredients:

• Chopped Okra 2 cups
• Green Chillies 10-12
  
• Milk 1/4 cup
  
• Curry leaf
• Cumin seeds
• Mustard Seeds
• Turmeric powder
  
• Salt to taste
• Oil 3 tbs
• Water 1cup
  

Method

• Take a pan, add oil.
• Once the oil gets heated up, add cumin seeds, mustard seeds, Turmeric powder. After they splutter, add curry leafs and green chillies.
• Now add milk (By adding this okra stickiness reduces)
  
• Now add chopped okra and fry nicely and cover with a lid. On the lid pour some water. (We should never add water to the curry, this increases the stickiness. So Okra should always get cooked in steam. So never add water. So by adding water in lid instead of pan, makes okra to get cooked in steam.)
• After it is cooked, add salt and keep for 2mins.
• After curry is done, place it in a bowl.
  
• Can be server with rice and chapathis

Preparation Time:
30mins for Preparation

Serves: 4

Carrot Curry

One of the most important and nutritious vegetables is Carrot. It is not only good for health but also good for eyes. Yes if anyone of you want to get rid of the glasses eat a carrot a day. Within 40days you can see the difference. So here goes the easiest recipe of carrot..........



Ingredients:

• Chopped Carrot 2 cups
• Chopped Onions 1/2 cup
• Green Chillies 6-7
• Minapa pappu (Urad Dal) 2 tbs
• Dry Coconut Powder 1 tbs
  
• Curry leaf
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
  
• Salt to taste
• Oil 3-5 tbs
• Water 1/4th cup
  

Method

• Take a pan, add oil.
• Once the oil gets heated up, add Urad dal, add cumin seeds, mustard seeds, Turmeric powder. After they splutter, add curry leaves and green chillies.
• Now add onions and fry until light brown.
• Now add chopped Carrot nd fry nicely and cover with a lid. Since it contains water no need to add water at start. Just before water gets drained, add water and cover with lid again.
• After it is cooked, add salt and keep for 2mins.
• After curry is done, place it in a bowl and garnish with cilantro.
• Can be server with rice and chapathis

Preparation Time:
20mins for Preparation

Serves: 2

Beerakaya (Ridge Gourd) Curry

Beerakaya or Ridge Gourd is one of the famous vegetables in south India. And also one of the most nutritional vegetable. If any one of you have problem of heated body then the best medicine is Ridge Gourd. It is also a good fibered vegetable.

Ingredients:

• Chopped Ridge Gourd 2 cups
• Green Chillies 6-7
• Pesara pappu (Moong Dal) 2 tbs
• Chopped Onions 1/2 cup
• Curry leaf
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
  
• Salt to taste
• Water 1cups
• Oil 3 tbs
  

Method

• Take a pan, add oil.
• Once the oil gets heated up, add cumin seeds, mustard seeds, Turmeric powder. After they splutter, add curry leafs and green chillies.
• Now add onions and fry until light brown.
• Now add chopped Ridge Gourd nd fry nicely and cover with a lid. Since it contains water no need to add water at start. Just before water gets drained, add water and cover with lid again.
• When the curry is almost done, add moong dal and mix well.
• After it is cooked, add salt and keep for 2mins.
• After curry is done, place it in a bowl and garnish with cilantro.
• Can be server with rice and chapathis

Preparation Time:
30mins for Preparation

Serves: 4

Dahi Aloo

Hmmmmmmmmmmmmmmm Yummy..................................................
Dahi Aloo curry is a special curry where you get a great spicy taste. It can be served with rotis, parathas or even rice. It can be cooked easily and even when you don't have much time to cook, this is the best tasty recipe you will ever cook.


Ingredients:

• 3 potatoes -pealed , cut into small cubes and cooked nicely
• 1 tsp Red Chilli Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp. Turmeric Powder
• 1/4 tsp. Garam Masala
• 1/2 tsp. Ginger- Garlic paste
• 1 tsp Cumin Seeds
• 1 tsp Mustard seeds
• 2 green chillies slit
• Pinch of asafoetida
• Curry Leaves
• coriander leaves finely chopped
• 1 cup curd/yogurt beaten
• 1 1/4 cup water
• 1/4 tsp. wheat flour
• 1 tbsp. oil
• Salt as per taste

Method

• Take a pan. Heat oil. Add cumin and mustard seeds and when they splutter, add ginger-garlic, green chilies and curry leaves.
• Mix all the dry masala ingredients, wheat flour in about 1/4 cup water and add it to the above and fry for few 2 more mins.
• Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Tip:Stir continuously after adding curd.
• Add the remaining water and the cooked cubed potatoes and stir slowly mashing them.
• Cook on low flame and let it sit for about 10 mins until the gravy thickens.
• After it is cooked, add salt and keep for 2mins.
• Enjoy with rice or chapathis.

Preparation Time:
30mins for Preparation

Serves: 4

Note:
You can add "amchur" as a flavor.

Did you like it???