RAJMA MASALA RECIPE

Ingredients:

Rajma/Red Kidney Beans – 1 Cup
Bay Leaf – 1
Cinnamon – 1 inch pieces
Green Cardamom – 1
Cloves – 2
Onion – 2 Large
Tomatoes – 2 Large
Green Chilli – 2
Oil – 2 tbsp
Hing/Asafoetida – A Pinch
Cumin Seeds – 1/2 tsp
Ginger-Garlic Paste – 1/2 tbsp
Red Chilli Powder – 1 1/2 tsp
Coriander Seeds Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1 tsp
Amchur/Dried Mango Powder – 1 tsp
Roasted Cumin Powder – 1 tsp
Crushed Kasoori Methi/Dried Fenugreek Leaves – 1/2 tbsp
Salt – To Taste
Chopped Coriander Leaves – 2 tbsp

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Rajma Masala Curry

. Soak rajma(red kidney beans) in ample of water for 8-10 hours or over night.
. Drain and and pressure cook with bayleaf, cloves, cardamom, cinnamon, 1/2 tsp salt and 2-3 cups of water (rajma should be totall immerse in water)for 4-5 whistles, once presure released discard all the garam masala and keep the water.
. Meanwhile finely chop onion, toamtoes, chilli, coriander leaves.
. In a pan or wok heat oil add hing, cumin and allow to crack.
. Add onion, chilli, ginger-garlic paste and saute until onion becomes soft.
. Add chilli, turmeric, coriander powders and mix well, saute for a minute while stirring.
. Now add tomatoes and stir, cover and cook until tomato gets mashed, stir in intervals.
. Add cooked rajma and saute for a minute. Now add the rajma cooked water and bring it to good boil cover and simmer for 10 mintues in medium flame.
. Add salt, crushed kasoori methi, amchur powder, cumin powder, garam masala powder and stir to mix well.
. Simmer in slow flame for another 5 minutes or until gravy becomes thick. Garnish with coriander leaves and off flame.
. Serve warm with steamed rice, jeera rice or roti/paratha.

Enjoy!
rajma masala curry
CAPSICUM CURRY RECIPE

Ingredients

1 to 1½ cup cubed capsicum pieces (any color)
1 finely chopped onion
1 onion cubed and layers separated (optional)
¼ cup ripe tomatoes cubed or ½ tsp. amchur (optional)
¾ tsp red chili powder
¼ to ½ tsp kasuri methi / dried fenugreek leaves
1 sprig curry leaves or bay leaf
¼ tsp cumin
2 to 3 green cardamoms (optional)
1 green chili (optional)
½ tsp crushed ginger or 1 tsp ginger garlic paste
Salt to taste
Oil as needed
1 ½ tbsp. peanuts or magaz seeds or poppy seeds or cashews (you can use a mix of all these or any one)
1 ½ tbsp. Dry coconut (optional)
¾ tbsp. white sesame seeds (optional)
¾ tsp. garam masala
½ tsp coriander powder(optional)

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make capsicum curry. Finely chop one onion and cube the other one and separate the layers.
. Cube capsicum and set aside.
. Dry roast peanuts or magaz seeds, add coconut and sesame seeds and lightly roast. Set aside.
. Add oil to the same pan, add one finely chopped onion, green chili and fry till golden, add ginger garlic paste and fry till the raw smell disappears.
. Add tomatoes and fry till they turn mushy. Add salt, turmeric, red chili powder, and coriander powder and garam masala. Fry till the mixture gets cooked well and begins to leave the sides. Cool completely.
. Grind the peanuts, coconut and onions tomatoes mixture, together with little water to a smooth paste.
. Heat the same pan, with oil, add cumin, cardamom and bay leaf or curry leaves.
. When the cumin begins to sizzle, add capsicum and onions (cubed and layers separated) and fry till they wilt off.
. Pour the ground mixture, any spice powders to adjust to your taste, water as needed and allow it to simmer till the gravy reaches the desired consistency and capsicum is cooked.
. Sprinkle kasuri methi, stir well. Over cooking will make the capsicums soggy, so switch off in time.
. Serve capsicum curry with pulao , chapathi or any of your favorite dish.

Enjoy!
capsicum-curry-recipe
ALOO PALAK CURRY RECIPE

Ingredients

Potatoes – 2 medium or 1½ cups, boiled and cut into pieces
Oil – 1 tablespoon + 2 teaspoons + 1 teaspoon
Garlic cloves – 3-4, roughly chopped
Ginger – 1 inch piece, roughly chopped
Green chilies – 2-3 small, cut into big pieces
Onion – ½ cup, roughly chopped
Spinach – 2 cups packed, chopped
Tomato – ½ cup, finely chopped
Cumin powder – ½ teaspoon
Coriander powder – ½ teaspoon
Garam masala – ½ teaspoon
Water – ½ cup
Kasoori methi (dried fenugreek leaves) – ½ teaspoon
Salt – to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Aloo Palak Curry

. Boil the potatoes and let them cool completely before you peel or chop.
. While potatoes are cooling, prep the ingredients for gravy. Heat 1 tablespoon of oil in a pan, once hot add chopped ginger, garlic and green chilies, sauté for a minute.
. Then add chopped onions. Sprinkle some salt on it.
. Cook them till they become translucent.
. Then add chopped spinach.
. Cook for 1-2 minutes or they are wilted. If cooked longer than it will lose its green color.
. Let it cool a bit and grind it into smooth puree using little water.
. Now boiled potatoes are cooled, peel and cut them into pieces. Heat 2 teaspoons of oil in the same pan. Once hot add potatoes.
. Stir fry till it becomes light brown. Keep moving in between and remove it to another plate.
. Heat 1 teaspoon of oil in the same pan. Once hot add chopped tomatoes.
. And cook till it becomes soft and mushy.
. Then add cumin powder, coriander powder, garam masala and salt. Mix and cook for a minute.
. Add pureed spinach.
. Add about ½ cup of water in the grinder, swirl it clean up and add that water to gravy, mix. Let it come to a boil.
. Once starts to boil add fried potatoes and stir gently.
. Add kasoori methi and mix.
. Let simmer till you get desired consistency. If it is too thick then add more water accordingly.
. Serve this aloo palak curry with roti or paratha or naan. It can be serve with plain steamed rice as well.

Enjoy!
aloo palak
SPROUTS POHA RECIPE

Ingredients:

2 Cups – Poha/Thick Flatten Rice/Aval
1 Cup – Moong Sprouts
1 Medium – Onion
1/2 tbsp – Oil
1/2 tsp – Mustard Seeds
1/2 tsp – Cumin Seeds
5 to 7 – Curry Leaves
2 – Broken Dry Red Chili
1 tbsp – Peanuts
1 tsp – Red Chili Powder
1/2 tsp – Turmeric Powder
To Taste – Salt
1/2 tsp – Sugar
1 tsp – Lemon Juice
1 tbsp – Chopped Coriander Leaves

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Sprouts Poha

. Keep your sprouts ready, Rinse poha  in a strainer and keep aside, do not rinse for long just get all the poha to become wet and keep aside until required. Peel and chop onion, green chili (if using), coriander leaves.
. Heat oil in a kadai (wok) or pan add mustard, cumin seeds and allow to splutter. Add peanuts and saute until peanuts becomes light brown and skin starts to separate. Add dry red chili or green chili, onion, curry leaves  and saute until onion becomes light brown and soft.
. Add salt, turmeric powder, red chili powder mix well and cook for a min in low flame.
. Add poha, sprouts and stir gently to mix everything well, cover and cook for 2-3 mins in medium flame, stir in intervals.
. Now add sugar, lemon juice and mix everything well, cook for a min in slow flame, add coriander leaves and off flame.
. Serve hot or warm.

Enjoy!
sprouts phoa
BEETROOT CURRY RECIPE

Ingredients:

Beetroot – 1 medium/300 gms [finely chopped 2.5 cups] Oil – 1 tbsp
Cumin Seeds – 1/2 tsp
Mustard Seeds – 1/2 tsp
Urad Dal – 1 tsp [optional] Onion – 1 medium
Tomato – 1 medium
Green Chilies – 2
Mined Ginger-Garlic – 1 tsp {or ginger-garlic paste 1 tsp}
Curry Leaves – 1 sprig
Red Chilli Powder – 1 tsp
Coriander Seeds Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Amchur/Dry Mango Powder – 1/2 tsp [optional] Salt – to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Beetroot Curry

. Wash peel and grate or finely chop beetroot, I normally use my chopper and also chop green chilies along with beets.  Finely chop onion and tomato keep aside
. In a pan or wok heat oil, add cumin and mustard seeds and allow to splutter.  Add urad dal, minced ginger-garlic, curry leaves and let the dal and ginger-garlic turn light brown.
. Now add onion, green chilies and sauté until onion becomes light pink.  Add chopped/grated beets and sauté for 4-5 minutes in medium heat.
. Add all spice/masala powder and mix well, cook for 2 minutes, add tomato, salt cover pan and cook until tomato mashes well and beets gets cooked.
. Our beetroot curry is ready.  Serve with plain steamed rice or with sambar/dal/rasam.

Enjoy!
beetroot curry
METHI MATAR CURRY RECIPE

Ingredients

For the onion paste:

Oil – 1 tablespoon
Cinnamon stick – ¼ inch
Cloves – 2
Cardamom – 2
Black peppercorns – 2
Green chilies – 1, chopped
Ginger – ½ inch piece, chopped
Garlic cloves – 2, chopped
Onion – 1 cup, roughly chopped
Cashew nuts – 2 tablespoons

Other ingredients:

Green peas – 1 ½ cups, boiled or microwaved
Fenugreek leaves (methi leaves)- 2 cups, plucked the leaves, measured and then washed
Oil – 1 tablespoon
Cumin seeds – ½ teaspoon
Garam masala – 1 teaspoon
Salt – to taste
Water – 1 cup
Heavy whipping cream (malai) – ¼ cup

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Methi Matar Curry

. Heat the oil in a pan on medium heat. Once hot add whole spices (cinnamon, cloves, peppercorns, cardamom). Saute them for a minute or till you get nice aroma of the spices.
. Then saute ginger, garlic and green chilies for 40 seconds.
. Mix in onions.
. Cook them till they are soft and translucent. Let it cool down a bit.
. Meanwhile boil the green peas in pressure cooker or cook them in microwave. How I did: take peas in microwave safe bowl, add 2-3 tablespoons of water, add tiny bit of salt. Cover the bowl and microwave it for 4 minutes. If using frozen peas then cook for 4 minutes. If using fresh peas the cook for longer time approx. 7-8 minutes. Time may vary depends in your microwave.
. Pluck the methi leaves, measure 2 cups then wash very well. sprinkle some salt over it and keep it aside for 10 minutes.
. After 10 minutes squeeze out all the water from methi using your hand. This is the trick to get rid of the bitterness of the methi. Chop the leaves finely.
. By this time onion mixture is cooled down. Add this to a blender along with cashew nuts.
. Grind into a smooth paste.
. Heat the oil in a pan on medium heat in the same pan. Once hot add cumin seeds and let them sizzle.
. Then add prepared onion paste.
. Cook till all the moisture evaporates and it starts to leave the sides of the pan.
. Add remaining salt and garam masala. Be careful while adding salt because we add salt to methi as well as to green peas.
. Mix well and cook for a minute.
. Add green peas and chopped methi leaves.
. Mix well and cook for 2 minutes
. Add water and let it come to a boil.
. Stir in the cream.
. Let it simmer for 3-4 minutes.
. Now methi matar is ready to serve.

Enjoy!
methi-matar-malai-recipe-13
DRUMSTICK MASALA RECIPE

Ingredients:

Drumsticks – 3
Onion – 2 medium
Tomatoes – 2 large
Tamarind – Peas Size
Red Chilli Powder – 2 tsp
Coriander Seeds Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Grated Dry Coconut – 3 tbsp [or use fresh or dessicated coconut] Salt – To Taste [I add around 3/4 tsp]

For Tempering

Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Curry Leaves – Few
Minced Garlic – 1 tsp

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Drumstick Masala

. Clean, wash and cut drumsticks in 2″ long pieces. Soak tamarind in water for 10 minutes extract juice.
. Peel and slice onion, chop tomatoes and keep aside.
. In a pan or wok heat oil add mustard seeds, curry leaves, garlic and saute until garlic becomes golden brown.  Add drumstick pieces and saute for 3-4 minutes.
. Add onion and saute for 2 minutes or until it start to soften.
. Add tomatoes, red chilli, coriander and turmeric powders.Mix well and cook until tomatoes gets mashed.
. Add salt, tamarind extract, around 1.5 to 2 cups water and bring it to good boil, simmer in slow flame for 5 minutes.
. Add coconut, give a good stir and simmer again for 5 minutes or until gravy becomes thick and drumstick is well cooked, off flame and let the curry sit for 5 minutes before serving.
. Serve hot with steamed rice or roti/paratha.

Enjoy!
drumstick masala recipe
SAMBHAR RECIPE

Ingredients:
1 cup tuvar dal (split red gram, kandi pappu) – washed and boiled till soft or pressure cooked
1 chopped large tomato
5-6 baby onions (peeled)
1 big capsicum(optional)
1 carrot (chopped into 2″ pieces)
2 drumstick (chopped into medium size pieces)
4 bendi (chopped into medium size pieces)
3-4 slit green chillis
2 tsp sambhar pwd
1 tsp curry masala pwd (2 tbsp corainder seeds, 1 tbsp channa dal, 6-8 whole dry red chillis, 1 tbsp poppy seeds and 2 tbsps grated coconut – dry roast and grind to a coarse pwd) – store the left over curry masala powder in the fridge
2 tbsp tamarind paste (or big lemon sized tamarind pulp soaked in warm water to remove the extract)
1 tsp grated jaggery or sugar (optional)
salt

For tempering/popu/talimpu/tadka:

1/2 tsp mustard seeds (aavalu, ria)
10 curry leaves
1/2 tsp fenugreek seeds (methi seeds, menthulu)
1/4 tsp asafoetida (inguva, hing)
1 whole dry red chilli (de-seed and tear into pieces)

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Sambhar

. Heat 1 tbsp oil in a wok or cooking dish.Add mustard seeds and let them splutter.
. Now add the fenugreek seeds,curry leaves,dry red chilli and asafoetida and fry for 10-15 seconds or till fenugreek seeds brown.Dont burn it.
. Now add all the veggies (baby onions,capsicums,drumstick ,bendi,carrots and tomatoes) and green chillis and stir fry for 3 minutes.
. Now add the pressure cooked tur dal along with 2 cups of water and mix well till it blends with the veggies. Bring it to boil and let it cook for 7-8 minutes.
. Now add the tamarind paste along with one cup of water and mix well.Cook till rawness of tamarind disappears.
. Add salt, sambhar powder and curry masala pwd and mix well. Let it cook for 10-12 minutes.
. I like to add some jaggery or sugar(very little). But its according to individual taste and optional.
. Garnish with chopped coriander leaves and sambhar is ready.

Note: Sambhar can be had as a steaming hot thick soup. Generally served with idlis/dosas/vadas and rice.

Enjoy!
Sambar

 

KAKARAKAYA VEPUDU RECIPE

Ingredients:

1/4 kg bitter gourd, peel, slice into rounds
2 medium onions, finely sliced
1/4 tsp turmeric pwd
pinch of saunf/aniseed pwd
1 tsp red chilli pwd
1/2 tsp coriander pwd
pinch cumin pwd
1 1/2 tsps jaggery pwd or grated jaggery
1 1/2 tbsps oil
salt to taste

For seasoning/poppu/tadka:

1/2 tsp mustard seeds
1/2 tsp cumin seeds
3 garlic cloves, crushed OR 1/4 tsp asafoetida
10-12 curry leaves

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Kakarakaya Vepudu

. Lightly peel the bitter gourds, nip the ends. Cut each gourd length wise and slice them. Keep aside.
. Heat oil in a vessel, add the mustard seeds and let them pop.
. Add cumin and allow to brown, add the curry leaves and asafoetida or garlic and stir fry for 10 secs.
. Add the sliced onions and fry for 5-6 mts till they turn transparent.
. Add the spice powders and jaggery and combine well.
. Add the sliced bitter gourds and salt, saute for a mt. Place lid and cook for 10 mts on low flame. Stir in between.
. Remove lid and saute on medium heat without lid ensuring they don’t burn or stick to the pan.
. Keep frying till they well roasted and this could take about 22-25 mts.
. Adjust salt and serve hot with rice.

Enjoy!
kakarakaya fry
BEERAKAYA CURRY RECIPE

Ingredients

2 ½ to 3 cups of tender ridge gourd / beerakaya cubes
2 small onions (optional)
¾ cup ripe red ripe tomatoes chopped finely (adjust based on the sourness of tomatoes)
Oil as needed
Salt as needed
1 sprig curry leaves
½ tsp. mustard
½ tsp. cumin
Pinch of hing
⅛ tsp. turmeric powder
½ to ¾ tsp. red chili powder
1 ½ tbsp. White Sesame seeds / tella nuvvulu (adjust as needed)

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make beerakaya curry

. Check the sesame seeds for bitterness, if they are bitter, make the curry without sesame seeds, it still tastes good. If you have vepudu karam you can use that.
. Dry roast them in a pot lightly and set aside to cool.
. Wash ridge gourd, remove the veins and peel off the skin. You can use the skin to make a beerakaya skin chutney.
. Chop them to small pieces and set aside.
. Wash and chop tomatoes finely.
. Heat the pot with oil, add mustard and cumin when they begin to crackle, add hing and curry leaves.
. If using onions add them and fry till transparent.
. Add beerakaya and fry on a medium flame for 3 minutes.
. Add tomatoes, salt, red chili powder and turmeric. Mix and fry for about 2 minutes.
. Cover and cook on a low flame. After a while water begins to ooze out of the ridge gourd.
. Keep stirring occasionally to prevent burning, continue cooking till the tomatoes and gourd are soft cooked.
. Some ridge gourds don’t have enough juices, so we might need to add little water. I did not add for mine, but the ones in India are not very juicy, so I suggest you adjust the consistency by adding more water if needed.
. While the vegetable cooks, powder the sesame seeds finely in a blender jar.
. When the vegetable is finished cooking, you must be left with little thin gravy.
. Sprinkle sesame seeds powder little by little and stir well to mix with the curry. The curry thickens now.
. Switch off the stove. Do not continue to cook.
. Serve with rice or roti.

Enjoy!
beerakaya-curry-recipe-step-8
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