ONION CURRY – DINNER

 DINNER – ONION CURRY WITH PLAIN PARATHA , YOGURT AND SWEET POTATO  ROLLS (DESSERT)

This is what I cook when I don’t have any vegetables to cook or when I want to cook something simple for dinner, or when it is a lazy cooking day. This Onion Curry is a simple and tasty curry prepared with 3 vegetables ( which every household will have) , and 2 flours and Spices; that is what all we need to prepare this tasty Curry . Serve warm and don’t refrigerate. You can finish cooking this curry by the time you prepare the Paratha. Here is the simple recipe with everyday ingredients.

Recipe for 4 .

INGREDIENTS :

1. Onions – 3 or 2 big  ( thinly sliced )

2. Tomato – 1 ( Chopped)

3. Potato – 3 ( Cooked and Crumbled . I cook Potato in microwave by wrapping in Paper towel . 1 + 1 + 1 minutes . Stop for every one minute ) Note : Cook Potato in the morning and refrigerate. It will retain shape and don’t get mixed with the Curry . or Cook for 3 whistles .

4. Chickpea flour and rice flour – 1 tbsp each

5. Spices – Red chilli powder , Coriander and Cumin powder – 1/2 to 1 tbsp , Ajwain – 1/4 th to 1/2 tbsp 

6. Water – 2  measuring cups or accordingly

7. Oil – 2 tbsp

8. salt and Turmeric – 1/4 th tbsp

9 . Cumin and Mustard seeds – 1/2 tbsp each

10. Curry leaves and Chopped coriander and Mint leaves

METHOD:

1. Heat 2 tbsp Oil and add Mustard seeds , Cumin seeds followed by thinly sliced Onions . Season with salt and Turmeric . Add Curry leaves. Mix and cook until onions are light brown .

2. Add Cooked and cubed Potato , Chickpea flour , rice flour , red chilli powder, Coriander and cumin powder , Ajwain . Fry for couple of minutes.

3.  Add one measuring cup water . Mix without lumps . Add one more cup water .  Mix well and cook for 3 to 4 minutes. Stir in between to avoid burning. If needed add 1/2 more cup water . 

4. Add Chopped tomato , Chopped Coriander and Mint leaves . Mix and switch off the stove.

5. Taste for salt and Spices and accordingly .

            SERVE WARM with Plain Paratha .

 

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SPICY SPINACH STIR FRY WITH RAW MANGO

Spicy Spinach ( Palak) stir fry with Raw mango  . Serve with Phulka or Steamed rice and Vegetable Raita( Vegetables with Yogurt)

 For today’s dinner I  prepared simple Spinach stir fry  and served with Phulka and Vegetable raita ( Vegetables with Yogurt). It is not Spicy . Kid friendly recipe. What I like about this recipe is we can add lot of greens ( More than half of the  spinach box ) . I added a special Ingredient at the end because i want it different from regular stir fry. I  squeeze  juice of lime at the end in all my Stir fry Vegetables . For a change instead of Lime juice I added Grated raw mango as mangoes are in Season. Add little and if you like the taste add little more. I added 1/2 cup grated raw mango. Instead adding half cup Chickpea flour I added the Combination of Chickpea flour and Rice flour. So the stir fry will be little Crispy once you finish the Cooking. Once you add chopped Spinach , uncover and Cook so it won’t be Mushy . Add lot of Onions as Spinach will wilt and not sufficient for Whole family . Here is a Simple recipe with few and every day Ingredients.

Recipe for 3 to 4 .

Preparation and Cooking time: 30 Minutes

INGREDIENTS:

1. Spinach – 6 Big handfuls or more

2. Onions – 2 Big ( Sliced) . Crushed Garlic – 6 Cloves and Grated Ginger 

 3. Chickpea flour and rice flour – 1/2 Measuring Cup mixed with 1/2 tbsp Ajwain ( Carom seeds) 

4. Mild spicy Green chillies

5. Curry Powder – 1 1/2 to 2 Tbsp ( Blend of Red chilli powder, Coriander and Cumin powder , Garlic , r and Fresh Coriander ) and Dry Fenu greek Powder – 1/2 tbsp

               or Red chilli Powder , Coriander and Cumin Powder and Mustard and fenugreek powder .

 6. Salt and Turmeric- 1/4 th tbsp

7. Oil – 2 tbsp

8.  Seasoning – Cumin seeds , Mustard seeds, Split Black Urad dal – 1/2 tbsp each  , Red chillies a

9.  Curry Leaves

10 . Grated raw mango and handful of roasted peanuts 

METHOD : 

1. Heat Oil and Splutter Mustard seeds followed by Split Black urad dal , Cumin seeds, Red chillies , Hing ( Asafotedia) , Green chillies , Curry Leaves.

2. Add thinly sliced Onions. Season with salt and Turmeric .

3. When Onions are Brown add Crushed Garlic and Ginger. Fry for Couple of Minutes.

4. Add Chopped Spinach and cook for Couple of minutes Uncovered .

5. Add chickpea flour and rice flour mixed with Ajwain . Fry  until dry ( say 3 to 5 minutes)  . Mix gently with a Wooden spoon . So the stir fry won’t be mushy . Add Spices ( Curry powder or Spices of your Choice) and dried fenugreek Leaves. Wait for Couple of Minutes and add Grated raw Mango .

                       Check for Salt and Spices and adjust accordingly . If needed add one more tbsp Oil .

GREEN BEANS MASALA CURRY

Green Beans Masala Curry

All these years I use to prepare Simple stir fry or Pancakes with Green Beans . This is the first time I prepared Masala Curry with Green Beans. It  turned out really  tasty  Serve with steamed rice or Phulka .I buy Green Beans in Microwavable bag which is easy to steam in Microwave for 2 1/2 minutes. If you buy Green Beans not in the bag, wash them throughly  Chop and cook in (using Microwave Safe Bowl) Microwave or cook in Pressure Cooker for fast Cooking.

Serve with Steamed rice or Phulka or place the curry in a Tortilla( Wrap) along with Lettuce and Sliced  Onions .

Cooking Tips :

1. Wash , Cook and Chop Green Beans and refrigerate. Cook and refrigerate Potatoes.

2. Chop Onions , Tomato and Grate Carrot.

3. Prepare Spice Powder and refrigerate .

Recipe for 4 People .

Preparation and Cooking time : 30 minutes

INGREDIENTS : 

1. Green Beans – 2 Bags or 6 Handfuls ( Cooked and Chop in an angle)

2. Onion – Medium ( Chopped) Garlic cloves – 6 ( Peeled and Crushed) , Ginger – 1 tbsp ( Grated )

3. Tomatoes – 3 ( Chopped)

4. Potatoes – 3 ( Cooked and Cubed)

5. Grated Carrot – 1/2 Cup

6. Oil – 3 to 4 tbsp

7. Salt , Turmeric – 1/4 th tbsp  and Cumin seeds – 1 tbsp

8. Finely chopped Coriander and Mint Leave

9. Curry Powder – 1 tbsp ( Blend of Red chilli Powder , Coriander and Cumin Powder , Garlic and fresh Coriander)  and Garam Masala – 1/2 tbsp

10 .Spices to roast and Grind – Roast 1 /2 tbsp Coriander seeds, 1/2 tbsp Cumin seeds , 5 Walnuts , 5 almonds , 2 tbsp Sesame seeds , Red chillies – 1 or 2 . Cool the Spices and grind with 1/4 th cup dry coconut and 2 Green chillies .

METHOD :

1. Cook Green Beans in Microwave for 2 1/2 minutes . Transfer to a Bowl . Wash and chop them in an angle .

2. Heat 2 tbsp Oil and fry Green Beans until light Brown Uncovered. Transfer to a Bowl .

3. In the same Pan add 2 tbsp Oil and add cumin seeds followed by chopped Onions. Once Onions are Brown add Crushed garlic and grated ginger. Fry for couple of minutes .

4. Add Chopped Tomatoes and cook until soft . Mix in between to avoid burning . Once tomato is soft , Mash with back of the spoon.  If needed add Oil . Once tomatoes are soft and cooked add Curry Powder and grated Carrot. Mix well .

5. Add Cooked and cubed Potato and fried Green Beans, Spice Powder( Mentioned under Spices to roast and Grind) , Chopped Coriander and Mint Leaves. Mix gently . Switch off the stove. Check for Salt and Spices and add accordingly .

SERVE warm .

INDIAN BROAD BEANS STIR FRY WITH CURRY LEAF POWDER – KIDS LUNCH BOX RECIPE

Indian Broad Beans Stir fry with Curry Leaf Powder.

            5 ingredients recipe . We like Indian Broad beans . I cook at least once a week in season .If this vegetable is your favorite , then try this recipe.   Is a tasty stir fry recipe prepared with Home made or store bought Curry Leaf Powder. It is like building layers . But worth a try if you want a new taste with Indian Broad Beans. I pack for Kids Lunch Box too . I do Preparation day before like Cooking Beans and Potatoes, Chopping Onions and refrigerate.  I prepare Curry Leaf powder for 2 weeks and store in a Glass container. So it  will take less than 15 minutes to Cook the vegetable in the morning. It will taste good with steamed rice or Phulka . 

Pack for Kids Lunch Box with Steamed Rice .

Recipe for 4 People .

Preparation time : 15 minutes and Cooking time : 15 minutes

INGREDIENTS :

1.Indian Board Beans – 10 Handfuls ( Remove the fiber part,  Soak in salt Water and wash 3 to 4 times and Cut into 2 Inch pieces)

2. Onion – 1 medium ( Grind Coarsely)

3. Potatoes –  4( Cooked and Cubed)

5. Curry leaf powder – Homemade or store bought – 3 tbsp ( Dry roast 1 tbsp Channa Dal , 1 tbsp Urad dal , 1/2 tbsp Cumin seeds, 1/2 tbsp Coriander seeds, 2 tbsp Sesame seeds, 2 red chillies . Switch off the stove and add 10 Curry Leaves. Cool the Spices and Grind with Marble size tamarind and Salt) 

6. Oil – 2 to 3 tbsp

7. Salt and Turmeric – 1/4 th tbsp

8. Finely Chopped Coriander and Curry Leaves

9. Cumin seeds – 1 tbsp

10 . Curry Powder – 1 tbsp and

                    Coconut mixture ( Grind Handful of Coconut with 2 Green Chillies and Salt) 11. Juice of Half Lime 

METHOD:

1. Pressure Cook Indian Broad beans with little water and salt . When Pressure comes down transfer Beans into a wide Plate and Cool them before adding to the Curry . So the Beans won’t be mushy and holds the shape.

2. Grind Onions coarsely with a tbsp of cumin seeds or Chop them finely .

3. Boil the Potatoes and season them with Curry Powder .

4. Heat 2 tbsp Oil and fry Coarsely grind Onions until light brown . Then add Crushed Garlic and fry Couple of Minutes .

5. Add Broad Beans and fry for 5 minutes till water evaporates.

5. Switch off the stove and add Seasoned Potatoes , Curry leaf powder , Coconut mixture and Chopped Coriander Leaves. Check for SALT and SPICES and add accordingly .

                     Squeeze juice of Half lime.

SERVE with STEAMED RICE or PHULKA 

TOMATO CURRY – 10 MINUTES RECIPE

TOMATO CURRY  . Side dish for Phulka or Plain Paratha. 

Tomato curry is a simple and tasty Curry you can prepare and Cook in 10 minutes. It is a gravy recipe pairs perfectly with Phulka or Plain Paratha  or Jowar roti. Needs 3 vegetables and couple of Spices to prepare this Curry .I added Yogurt ( Curd ) at the end to supress the sourness  .  Tomatoes play an important role in everyday Cooking from Dals to gravy recipes and endless ways to include in everyday cooking. But it is important in two of the world’s popular recipes Pasta and Pizza.Tomatoes are red in color but can come in shades of Yellow, pink and even purple .The name tomato came from the Aztec word “tomati” meaning Plump fruit. There are more than 10000 tomato varieties grown around the world. They are packed with Vitamin A and C and are cholesterol free. A cooked tomato is actually better than raw one. More beneficial chemicals are released during the heating process creating higher concentration of lycopene. Tomatoes are rich in lycopene and full of antioxidants and lower the risk of cancer , prevent cardiovascular disease and regulate blood levels. Source : HM 

Here is a Simple recipe of Tomato curry prepared with basic ingredients .

Recipe for 2 to 3 People . Preparation and Cooking time : 10 Minutes .

INGREDIENTS:

1. Potatoes – 4 ( Boiled and Crumbled) in Microwave

2. Onion – 1 medium( Finely Chopped)

3. Crushed garlic cloves – 4 and Grated ginger – 1/2 tbsp

4. Tomatoes – 3 ( finely chopped)

5. Oil – 2 tbsp

6. Yogurt (Curd) – 1 /2 cup

7. Salt and Turmeric – 1/4 th tbsp

8. Curry Powder – 3/4 th tbsp ( Blend of Red chilli Powder , Coriander and Cumin powder , Garlic and fresh Coriander)

9. Pav bhaji masala – 1/2 tbsp

10 . Finely chopped Coriander leaves  .

11. Water – One measuring cup

METHOD:

1. Cook the Potatoes in Pressure cooker for 4 Whistles or in Microwave . When Pressure comes down , open the lid and transfer to a Bowl . Cool them , Peel the skin and Crumble the Potatoes .

2. Use Mortar and Pestol to prepare curry Powder .

3. Heat 2 tbsp Oil and add Cumin seeds followed by Onions. Season with Salt and turmeric Powder. Once Onions are brown add Crushed ginger and Garlic. Fry for Couple of minutes and add finely chopped tomatoes . Cook the tomatoes until soft.

4. Once Tomatoes are soft add One measuring cup Water , Curry Powder and Crumbled Potato . Bring to Boil .

5. Switch off the stove and add Pav Bhaji masala and finely chopped Coriander Leaves. Check for Salt and Spices and adjust accordingly . Cool the curry  for sometime and add Yogurt(Curd).

Serve warm with PHULKA or PLAIN PARATHA 

BHINDI(OKRA)STIR FRY WITH HOME MADE MASALA POWDER(TWO INGREDIENTS RECIPE)

Bhindi (Okra) stir fry with Home made Masala Powder ( Two Ingredients recipe) i.e Okra and Masala powder

Okra Stir fry with Home made Masala Powder is a Simple and tasty Stir fry with 2 main Ingredients . Okra ( Bhindi) and Masala Powder. You can prepare the Masala powder when ever you are free and store in an air tight Container. Okra becomes slimy when Cooking. Use a wide Pan , so the vegetable won’t get Mushy . Don’t add salt till the end. Stir in between gently with a wooden stick without mashing the Vegetable. Once Okra is fried , Cool it for few minutes and add Masala Powder. For tanginess you can add tamarind or Dry Mango Powder or Squeeze Juice of Lime.

                You have many options when it comes to Cooking Okra because it is pretty versatile and can be made into Stew , Stir fry, stuffed and Pickled. Good source of fiber. The fiber in this Vegetable are soluble and insoluble meaning they enhance the digestion supporting the liver and Kidneys and also stabilizes Blood sugar levels. It can curb the rate of sugar absorption when it goes to intestinal tract and effective in doing so. Okra is called a super food for people with or at risk for Diabetes or Cancer. Nutrients in Okra can be useful for those who aim to improve their well being. Along with Vitamins and minerals the anti oxidants in Okra can trigger a process in the Cancer cells and reduce their size and activity , limiting the spread in the body .Okra is your intestinal tract friend because this part of the body comes with good and bad bacteria and Okra is a good food to keep your GI tract healthy due to its contribution for good bacteria known as probiotics in your GI tract. Source : Health Magazines.

          Serve this easy and tasty stir fry with Phulka or Jowar roti or Plain Paratha or steamed rice.

Recipe for 4 People .

Preparation and Cooking time : 30 Minutes .

INGREDIENTS:

1. Okra ( Bhindi) – 40 to 50 ( Wash and cut in an angel) or More

2. Spices to roast and grind – Roast handful of Peanuts . When Peanuts are brown transfer to a Bowl . Roast 2 tbsp Sesame seeds with 1/2 tbsp Coriander and Cumin seeds each , Fenugreek seeds – 5 , few mustard seeds. Cool the Spices and roasted Peanuts and Grind with 1/4 th cup Dry Coconut , Tamarind or Mango Powder and 3 Cloves of Garlic, Red chilli powder – 1 tbsp and Salt .

Note : If you don’t like Tamarind in Spice Powder , then add Dry mango Powder or Squeeze Juice of LIME. 

3. Salt and Turmeric

4. Oil – 4 tbsp

5. Finely chopped Coriander Leaves and Curry Leaves .

METHOD :

1. In a wide Pan heat 2 tbsp Oil and add cut Okra. Cover and cook on Medium high flame for 5 Minutes . Stir in between . Don’t add Salt . After 5 minutes when Okra is soft keep Lid half Open or Uncover and fry till light Brown . Add 2 more tbsp Oil . stir in between with the wooden spoon without touching the vegetable and to avoid burning.

2. Once Okra is Brown , Cool the Vegetable for few minutes add the Spice Powder . Mix gently .

3. Check for Salt and Spices and adjust accordingly .

4. If you don’t like Tamarind in Spice Powder , then squeeze Juice of Half Lime .

5. Garnish with finely chopped Coriander leaves .

                     SERVE with Phulka or Jowar roti or Plain Paratha or Steamed rice.