Methi Chole/Garbanzo with Fenugreek leaves

I made this dish using Garbanzo beans and methi/fenugreek leaves. Very delicious and easy to make which tastes good in combination with rotis. I usually make dal or chole like this recipe using methi leaves. How do you use methi leaves? Share it with me, so that I can try more wonderful new recipes from you all.

Serves 3-4
Cooking and Preparation Time 20-30 mins approx

Ingredients :

Garbanzo Beans/Chole Beans - 1.5 cups soak overnight in sufficient water and next day pressure cook until soft and intact not mashed
Fenugreek/Methi leaves - 1-1.5 cups plucked and cleaned properly
Onion - Red 1 medium very finely chopped
Green chillies - 2 vertically slit
Asafoetida- a pinch
Jeers/Cumin seeds - 1/2 tbsp
Turmeric powder - 1/4 tbsp
Chlli powder -1/2 tbsp
Chole powder - 1 tbsp Any brand( I used MDH)
Tomato - 1 medium chopped
Oil - 2-3 tbsp
Salt to taste
Ginger, Garlic - chopped - 1 tbsp combined
Water - 1 cup
Coriander and lemon wedges for garnishing

Method :

1. Presoak the beans one day before and next day pressure cook them with 3-4 or less whistles until they are soft but still intact in shape.
2. Heat oil in non stick pan, add asafoetida, jeera/cumin, onions, green chillies, turmeric powder and saute till onions change color.
3. Then add, ginger, garlic and saute. On low heat add chilli powder, chole powder and mix well.
4. Immediately add methi leaves and mix well. Then add chopped tomatoes and salt.
5. Cook covered until tomatoes are mushy. Then, add garbanzo beans and mix everything well.
6. Adjust salt, then add water and cook covered on low-med heat for 10-12 mins.
7. Serve hot with rotis and garnish with cilantro and lemon wedges.

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Tri Color Pulav, Sukhi Gobi and OCC Raita

This easy to make Pulav consists of Carrots, Green Peas and Corn. So, the name Tri Color Pulav. Use fresh or frozen ones whichever you have and delicious Pulav can be made in just 30 mins. Along with it is Sukhi Gobi dry version of Cauliflower and OCC Raita is Onions Cucucumber and Carrots Raita ;). So heres the recipes.

Tri Color Pulav

Serves - 2-3
Cooking and Preparation Time - 20-30 mins

Ingredients :

Basmati Rice - 1.5 cups cooked
Carrot - 1 diced into cubes
Corn - 1/2 cup or more if you like ( I used frozen corn)
Green Peas - 1/2 cup or more if you like (I used petite peas frozen ones)
Onion - 1 medium-big sliced
Coriander- 1/4 cup chopped
Shahi Jeera or Cumin Seeds - 1/4 tbsp
Bay Leaf - 1
Cloves - 3-4
Cinanamom - 1/2 inch
Cardamom - 2
Salt to taste
Oil - 1-2 tbsp

Method :

1. Heat oil in a non stick pan, add cumin or shahi jeera, cinanamom, cloves, cardamom, bay leaf, sliced onions and fry till onions become slighlty reddish.
2. Then add carrots, peas, corn and salt.
3. Saute them well and cook covered for few mins until the raw smell of the veggies go away.
4. Then add the cooked basmati rice and mix well.
5. Add salt if necessary and cook on very low heat for 5-7 mins and the Pulav will be done.
6. Serve hot with any curry, dal or even raita.

Sukhi Gobi :

Serves -2
Cooking and Preparation Time - 15-20 mins

Ingredients :

Cauliflower or Gobi florets - 1/4
Onion - 1/2 chopped finely
Coriander - 1/4 cup
Chilli powder - 1/4 tbsp
Garam Masala - 1/4 tbsp
Coriander powder-1/4 tbsp
Turmeric powder - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Oil - 2 tbsp
Salt to taste

Method :

1. Heat oil in a non stick pan, add cumin, chopped onions, turmeric powder and saute until onions gets fried.
2. Reduce the heat and add chilli powder, coriander powder, garam masala and then add the cauliflower florets.
3. Add salt and saute well.
4. Cook covered and keep mixing it for evry few mins.
5. When all the water gets evaporated and you can see the Gobi is cooked the curry is ready.
6. Serve hot with rotis, rice or even bread.

Onion Cucumber Carrot Raita

Serves 2-3
Preparation Time - 15 mins or less

Ingredients :

Yogurt - 1-2 cups
Grated Carrots, Cucumbers - 1/2 cup or more if you like ( I used carrot(1) and cucumber (1/4))
Red Onion - 1/2 very finely chopped
Coriander finely chopped - 1 tbsp
Salt and Sugar - 1/2 tbsp

Method :

1. In a bowl beat the curd nicely and add all the other ingredients and mix well.
2. Serve cold or normal with rice of your choice.

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Cabbage Stir Fry Curry

A simple yet tasty curry which is good to eat with rice and rotis. I like this curry when made with green peas and coconut powder but, this one is a simple stir fry with only the coconut powder :). You can also add grated carrots to it, just mix and match with whichever ingredients mentioned above. Good for people who are new to cooking without any extra details to remember ;).

Serves 2
Cooking and Preparation Time 15-20 mins

Ingredients :

1/4 Cabbage - cut into very small pieces
Onion - 1/4 cup chopped finely
Ginger - 1/2 inch chopped
Coriander - 1/4 cup chopped
Few curry leaves
Cumin, Mustard seeds - 1/4 tbsp
Urad Dal - 1/2 tbsp
Oil - 2-3 tbsp
Green peas - 1/4 cup (I did not add, you can add)
Dry Coconut powder- 1 tbsp
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Salt to taste
Green Chillies - 1 (optional, I did not add)

Method :

1. Heat oil in a non stick pan, add urad dal, cumin, mustard seeds. Let them splutter and add chopped onions, turmeric powder, ginger and fry.
2. Then add chilli powder, salt, green peas, grated carrots ( if u want), and saute well.
3. Add cabbage and mix well.
4. Cook covered for 15 mins and stir occasionlly until caggage is cooked.
5. At the end, just before removing from heat add coconut powder and mix well.
6. Serve hot with roti, rice or even bread.

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Lima Beans Curry and Ugadi Wishes to All

Lima beans are a very good source of cholesterol-lowering fiber, as are most other legumes. At first I was skeptical about their taste but, S convinced me to try and make whatever you feel like with it. I just fell in love with the taste and plan to incorporate it in our meals from now on :D. It was good with both rotis and rice :).

I made this curry using a pressure cooker (which is optional) with 2 whistles but, you can cook in a pan too. I personally feel when prepared in a pressure cooker it is so delicious. So, here goes the recipe.

Also, I wish everyone a Very Happy Ugadi.
  Have a Happy and Prosperous New Year.

 

Serves 2-3
Cooking and Preparation Time 20-25 mins

Ingredients :

Lima Beans 2.5 cups (frozen, can use canned or fresh too)
Onion - 1 medium-large finely chopped
Tomato - 1 big chopped
Coriander - 1/4 cup chopped
Cumin seeds - 1/4 tbsp
Asafoetida - a pinch
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Green chillies - 1
Ginger garlic paste - 1/4 tbsp
Garam masala - 1/4 tbsp (mine is home made by my mother and is very hot :D, so you can adjust your ones accordingly)
Coriander powder - 1/4 tbsp
Few curry leaves (optional)
Water 1 cup
Oil 2-3 tbsp

Method :

1. Heat oil in a pressure cooker(or pan) add cumin, chopped onions,green chilli, turmeric powder, ginger garlic paste and saute till onions gets fried.
2. Add chopped coriander, chilli powder, coriander powder, garam masala and saute.
3. Add chopped tomatoes,salt and saute.
4. When tomatoes are mushy add the lima beans and mix well.
5. Now add 1 cup of water and pressure cook for 1-2 whistles.
6. If you prefer thick gravy reduce the water content or cook for few more mins uncovered.
7. Serve hot with rice or rotis.

Okay then, see you all with some Ugadi dishes .....:D

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Cauliflower with Coconut Milk Gravy

Enjoy this simple and delicious Cauliflower curry with coconut milk and spices, which I made yesterday for our dinner.

Serves 2
Cooking and Preparation Time 20-25 mins

Ingredients :

1/2 Cauliflower- broken into florets
1/4 cup Coriander chopped
Coconut milk -1/2 cup
Juice of 1/2 lemon
Lemon wedges, to serve

1 tbsp gram flour/besan
1/2 cup water
1 tbsp chilli powder
1tbsp coriander powder
1 tbsp ground cumin
1 tbsp mustard powder ( I didnt have it so excluded, but you can add)
1 tbsp turmeric powder
salt to taste
2-3 tbsp - Oil

Method :

1. In a small bowl put besan/gram flour and stir enough of the water to make a smooth paste. Add the chilli, coriander, cumin, mustard, turmeric powders and salt. Add the remaining water and keep mixing to blend all the ingredients well.
2. Heat oil in a frying pan, add curry leaves and cumin seeds. Add the spice paste and simmer for about 5 mins. If the sauce has become too thick , add little water.
3. Add the cauliflower, coconut milk and coriander leaves. Bring to boil, reduce heat, cover and cook until the cauiliflower is tender but crunchy. Cook longer if you prefer. Add lemon juice, mix well and serve hot with lime wedged.

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Bobarla Kura/Black Eyed Peas Curry

I have been postponing to publish this recipe from few days now. After getting glued to so many recipes from my friend's blogs I tried making black eyed peas curry too. I simply used Rajmah Masala and it came out well. S and me liked it very much. Its goes well with rotis and  with rice I am yet to try :).

Serves - 2-3 people
Cooking and Preparation Time - 20-30 mins

Ingredients :

Black eyed peas - 1.5 cup ( Soak them in sufficient amount of water for 5-6 hrs and pressure cook for 5-10 mins( 1 whistle is enough) till they become tender)
Onion -  1 small finely chopped
Green chillies - 2 slit
Tomato - 1 chopped
Coriander  - 1/4 cup chopped
Any brand Rajmah Masala - 1 tbsp ( I used MDH)
Cumin seeds - 1/4 tbsp
Turmeric powder 1.4 tbsp
Chilli powder - 1/2 tbsp
Oil 2-3 tbsp

 

Method :

1. Heat oil in a non stick pan, add cumin, chopped onions, green chillies, turmeric powder, ginger garlic paste and saute.
2. Then add chilli powder, rajmah masala, coriander, chopped tomatoes, salt and saute well.
3. When tomatoes become mushy add the black eyes peas and saute well.
4. Add 1/2 cup of water if you want gravy  and cook on medium heat for 5-10 mins.
5. Garnish with lemon wedges and sliced onions.
6. Serve hot with rotis or bread or rice.

Okay then , have a nice and wonderful weekend all of you :).

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Chicken Curry Hyderabadi Style

This is my second posting in the non- vegetarian recipes section and I have been very eager to post it as soon as I can :). Its a very nice Chicken recipe and can be served with rice or roti. The ingredients used for dry powder will form a nice thick gravy making it more delicious. So, here goes the recipe of Hyderabadi Chicken Curry.

Serves 2-3 people
Preparation and Cooking Time 20-30 mins

Marinate the Chicken with turmeric powder(1/4 tbsp), chilli powder(1/4 tbsp) and ginger garlic paste (1/4 tbsp) before cooking - 10-15 mins.

Ingredients :

Chicken cut into medium sized pieces - 1 lb
Onion finely chopped - 1 medium to large
Green Chillies - 2 slit vertically
Chopped Corainder - 1/2 cup
Ginger garlic paste - 1/2 tbsp
Oil - 4 tbsp
Salt according to taste
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Garam Masala - 1/4 tbsp

Fry without burning and make dry powder out of these ingredients :

Dhanyalu/Coriander seeds -1/2 tbsp
Dry Coconut piece - 1/4
Poppy Seeds/Gusgasalu - 1 tbsp
Whole Garam Masala ( Shahi Jeera(1/4 tbsp), Patta/Cinanamom (1/2 inch), Elaichi/Cardamom(1), PepperCorns(few))
Cashews 5-8

Method :

1. Heat oil in a pressure cooker add shahi jeera, patta or cinanmom, chopped onions, green chillies, chopped coriander, turmeric powder, ginger garlic powder and fry till onions change color.
2. Now add chilli powder, garam masala, salt and mix.
3. Then add the marinated chicken, dry powder and mix well.
4. Once water starts coming out of chicken add very little water according to the consistency of gravy you like and pressure cook it for 1 or 2 whistles and not more (as chicken cooks faster).
5. The Hyderabadi Chicken curry is ready and can be served hot with rice or roti.

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Egg Pulusu/ Boiled Eggs in tamarind gravy

Whenever tired of having same old omlettes and boiled eggs then, I prepare Pulusu using eggs. Its basically a tamarind based gravy with boiled eggs in it. Its usually served in combination with Mudda Pappu(or Plain Dal) and  tastes wonderful. The secret ingredient which makes this recipe delicious is crushing the garlic flake, cumin, fenugreek seeds together and adding it when the tamarind gravy is boiling. So, lets get started with the recipe :).

Serves - 2 people
Preparation and Cooking Time - 20 mins approx

Ingredients:

Boiled Eggs - 3
Onion - 1 large finely chopped
Green chillies - 2 slit vertically
Few curry leaves
Coriander leaves - 1/4 cup finely chopped
Ginger Garlic paste - 1/2 tbsp
Fenugreek seeds - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp or according to your spice levels.
Garlic flakes(1) and Fenugreek+Cumin (1/2 tbsp dry roast) - roughly crush them together
Tamarind water - 2 cups
Salt to taste
Oil - 2-3 tbsp

Method :

1. Heat oil in a pan, add cumin, fenugreek seeds, chopped onions, curry leaves, green chillies, turmeric powder and fry.
2. Add ginger garlic paste, chilli powder,salt, chopped coriander and saute.
3. Add tamarind juice to it, let it come to a boil and then add garlic+cumin+fenugreek crushed and cook on medium heat till the gravy becomes thick.
4. Now add the boiled eggs(either each cut into 2 halves or as a whole) and cook on low heat for few more mins.
5. Garnish with coriander and  Egg Pulusu is ready to serve.
6. Serve with Mudda Pappu or Plain Dal.

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Spicy Prawns/Shrimp Curry

 

After taking a break from blogging for few days, today I am posting this sea food recipe. This Prawns/Shrimp curry is made with tomatoes which is my style recipe with some basic ingredients and is easy to make.

Serves 1-2

Cooking and Preparation Time 25-35 mins

Ingredients :

Shrimp/Prawns - 2 cups

Onion finely chopped - 1 medium or large

Tomatoes chopped - 2 small

Green chillies - 2 slit vertically

Coriander chopped - 1/2 cup

Turmeric powder - 1/4 tbsp

Chilli powder - 1/2 tbsp

Garam Masala - 1/4 tbsp

Corinader powder - 1/4 tbsp

Few Curry leaves

Ginger Garlic paste - 1/2 tbsp

Oil - 3 tbsp

Water - 2-3 cups

 

Method :

1. Heat oil in a pan, add chopped onions, green chillies, turmeric powder, salt and saute till onions get fried.
2. Then add chopped coriander, curry leaves, ginger garlic paste, chilli powder, garam masala powder and saute.
3. Now add chopped tomatoes, prawns and mix well.
4. Add water once the tomatoes are smashed and cook covered for 20- 25 mins until the prawns are well cooked and the water evaporates becoming gravy with thick consistency. Add coriander powder when the curry is done and mix well.
5. Prawns/Shrimp curry is ready and can be served with rice and dal.

And finally, I wish everyone a Merry Christmas and Happy Holidays !!!

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Tomato Alu Curry

 

This Tomato Alu Curry with a nice gravy is so tasty that it can be served in combination with rotis, puris or rice. When it comes to eating spicy, me and my husband are opposite poles. He eats less spicy and I eat more, so the yogurt added to this curry makes it enjoyable for both of us :). Remember to add the yogurt just before removing the dish from heat.

Serves 2-4 people
Cooking Time -20-30 mins

Ingredients :

Tomatoes chopped - 4-5
Potatoes skin peeled and diced -1-2 ( 1 large or 2 medium)
Onion chopped - 1 large
Green chillies - 2-3
Coriander chopped - 1/2 cup
Mint leaves chopped 1/4 cup
Shahi Jeera - 1/4 tbsp
Cinamom/ Patta- 1/2 inch
Turmeric powder - 1/4 tbsp
Garam Masala powder - 1/2 tbsp
Chilli powder - 1/2 tbsp
Ginger Garlic paste - 1/4 tbsp
Yogurt - 1 tbsp
Oil - 3-4 tbsp
Water- 1/2 - 3/4 cup (increase or decrease according to the level of consistency you prefer for medium-thick gravy)

Method:

1. Heat oil in a saute pan, add shahi jeera, cinamom, chopped onions, slit green chillies, turmeric powder and saute till onions get fried.
2. Add ginger garlic paste and saute. Then add chopped coriander, mint leaves and mix well.
3. Now add chilli powder, garam masala and saute well.
4. Add diced potatoes and mix after which add tomatoes and then salt. Cook covered till the tomatoes get smashed.
5. Now add water and cook covered for 10-15 mins approx.
6. After which check if the potatoes are cooked.(For thick gravy cook for 5 more mins on medium heat). Add the yogurt and mix well.
7. Remove from heat and the curry should be ready to serve.
8. Serve hot with puris/rotis or rice.

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Brinjal Curry/ Gutti Vankaya Masala Curry

We had some friends for Thanksgiving and I made this as a side dish with vegetable fried rice. It is generally had along with rice/roti/puri and mostly with Biryani. It is a delicious recipe and is famous from the city of Hyderabad, usually served in weddings or gatherings.
Eggplants which are small and fresh are used in this recipe and are available at any Indian grocery stores. Eggplants are slit into four, not fully (keeping the stem intact). They are fried twice once shallow and then on medium to low heat in the sauce of onions and roasted spices.

Serves 4-5 people
Cooking time 35-45 mins

Ingredients for preparation :

Eggplants/Baingan 5-6, small, fresh and purple in colour
Onions sliced thick- 2-3
Dry coconut 1/4 piece
Sesame seeds - 1 tbsp
Peanuts 1/2 cup or a handful
Garam masala ingredients(Shahi jeera 1/4 tbsp, Cinnamom/Dalchini 1 inch, Cardamom/Elaichi 1, Lavangam/Cloves 1-2)
Coriander seeds - 1 tbsp
Turmeric - 1/2 tsp
Ginger Garlic paste - 1 tbsp
Red chilli powder - 1/2 tsp or more according to your spice level
Small green chillies - 5-6
Salt to taste
Cumin seeds/Jeera - 1 tbsp
Tamarind concentrate - 2 to 3 tbsp
Fenugreek/Methi seeds -1/4 tbsp
Oil

Method :

1. Dry roast peanuts/groundnuts until raw smell is gone, add sesame seeds, fenugreek seeds, jeera in a same pan and fry for 1 to 2 minutes and then keep aside away from heat.
2. Make a dry powder of all these items.
3. In a saute pan, heat 2 to 3 tbsp oil then add sliced onions, green chillies, coriander, mint leaves, turmeric, chilli powder, ginger garlic paste and salt. Fry them roughly for 3-5 mins and let them cool.
4. Once they are cool, add them to the dry powder along with dry coconut, tamarind and grind well until it becomes a paste.
5. Wash and slit the brinjals into four, not fully(leaving the stem intact).
6. Shallow fry them for 5- 10 mins in 1-2 tbsp oil and keep them aside.
7. Now heat oil in a nonstick pan, then add fenugreek seeds( very few or else the curry will be bitter), jeera and fry for sec.
8. To it add the fried brinjals and then add the paste made from dry roasted spices and onions along with tamarind and dry coconut.
9. Add half cup of water or even less.
10. Cook on low to medium heat for around 15-20 mins with the lid covered stirring once in a while.
11. When the eggplants appear tender and soft, transfer the curry into a dish and garnish with coriander.
12. Serve hot with fried rice, roti, puri or even plain rice.

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