Showing posts with label North-Indian. Show all posts
Showing posts with label North-Indian. Show all posts

Wednesday, March 26, 2014

Zucchini Sabji


Zucchini is used in almost everything from breakfast to dinner. It is a summer squash vegetable which is very easy to work with. The most easy way to work with zucchini is sauteing with some seasoning. 

This recipe is a quickest approach to fix your lunch or dinner served with bread. Zucchini is sauteed with onions and tomatoes , then added Indian spices for flavoring. 

Ingredients

4 nos. Zucchini, 
1 Medium Sized Onion, finely chopped
1 Tomato, finely chopped
1/2 tsp coriander powder
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
1/2 tsp Garam masala
Salt
2 tsp Ghee

Method

  • Heat ghee on a preheated sauce pan. Add onions and saute until it turns brown

  • Add tomatoes, coriander powder, turmeric powder, red chili powder and garam masala. Cook until tomatoes are completely cooked

  • Add zucchini and mix well. Cook for 8 to 10 minutes. Season with salt

  • Serve hot with Roti or chapathi

Tuesday, March 25, 2014

Cauliflower Sabji


A simple veggie delight made from cauliflower florets seasoned with whole variety of Indian spices such as - cayenne, garam masala and turmeric powder. 

This recipe is best for a busy weekday dinner platter. 

Ingredients

1 Cauliflower, cut into bite sized florets
1 Medium sized Onion
1 Tomato, finely chopped
2 Garlic cloves
1 small piece of Ginger
A sprig of Curry leaves
1/2 tsp Cayenne
1/4 tsp Turmeric Powder
1/4 tsp Garam Masala powder
Salt
2 tsp Oil

Method

  • Coarsely make a paste of onion, ginger and garlic
  •  Heat oil in a heavy bottomed dish. Then add the coarsely ground paste and curry leaves

  • Add in tomatoes, turmeric powder, garam masala, and cayenne. Stir for a minute

  • Add cauliflower and toss  well. Cook for 15 minutes on medium heat while stirring occasionally

  • Season with salt and cook for another 5 minutes

  • Serve hot with roti

Thursday, January 16, 2014

Aloo Methi Subzi


Aloo methi subzi is one of the yummiest recipes which I have tried in recent times. Potato (aloo) and Fenugreek (methi) leaves is such a great combination with roti's. 

In the city where I live, we get Indian fruits and vegetables once a week and during this time, fenugreek leaves sells like hot cakes on first cum first serve basis. Methi leaves is highly nutritive leafy vegetable which is a good source of iron.

The recipe below is my version of aloo-methi. I like to keep it a little spicy with dry gravy made from onion-ginger-garlic paste which  nicely balances with potato. The potatoes tossed with dry ingredients make it toothsome and very delicious, it tastes just like a chat. In the end fried cashew nuts adds a lot of crunch to this great dish.


Ingredient

4 Potatoes 
1 large bunch of Fenugreek leaves (methi leaves), roughly chopped
1 Onion, cubed
4 Garlic cloves
A small piece of Ginger
1/4 cup Roasted cashew nuts (optional)
4 tsp Oil
2 tsp Ghee

For dry masala~
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp Garam masala powder
1/2 tsp Cumin powder
2 tsp lemon juice
Salt

Method

  • Cut potatoes in half and cook in a large pot of boiling water until fork tender. Cool potatoes in cold water and peel off the skin. Cut into cubes

  • In a mixing bowl, mix all the ingredients listed under dry masala. Add potato and toss it well

  • Make a paste of ginger, garlic and onions. Heat oil and ghee on a preheated skillet. Add ginger, garlic and onion paste. Saute until it turns golden brown

  • Add fenugreek leaves and saute for a minute

  • Next, add potato and saute in low heat for 10 minutes

  • Garnish with roasted cashew nuts and serve hot with roti

Thursday, November 21, 2013

Dahi Kebab | Curd Kebab


I came across a new recipe called Dahi Kebab. Initially, I got confused with dahi vada and when I scrolled down to read the recipe I was fascinated that main ingredient for this recipe is hung curd.  I have never imagined  transforming curd to kebab. This recipe has its influence from Mughal Cuisine. 

Since I was new to this dish, I searched for this recipe online and each have their own version. As I wanted to keep this recipe simple, so used the ingredients that used almost everyday. 

If the hung curd is ready, the recipe is pretty much simple and can be made in less than 30 minutes.


Ingredients

For hung yogurt-
1 ltr of Yogurt made from whole milk
Cheese cloth

For the Kebab- (makes about 8 kebabs)
2 Cups of Hung yogurt 
1/4 cup of Besan (chickpea flour)
1/2 Red Onion, finely chopped
5 Green Chilies, finely chopped
Handful of Cilantro, finely chopped
2 Sprigs of Mint, finely chopped
1/4 tsp of Ginger garlic paste (optional)
Salt
Oil for Pan fry

Method

  • Place the cheese cloth in a colander with ends hanging over. Place the yogurt at the center of cheese cloth. Gather all the ends and tie it up. Now hang the cheese cloth under the kitchen tap and leave it hanging for atleast 4- 6 hours. Untie the twine around the pouch and scoop the yogurt
  • In a sauce pan, roast besan in low heat until starts changing color and return the contents to a mixing bowl
  • Now add remaining ingredients listed under Kebab except for oil. Knead well with a ladle (could be little messy) 
  • Now pat your hands with water. Scoop out a portion of Kebab mixtures and roll them into patties
  • Place the patties on a preheated pan with a little oil on it. Roast it in medium heat until it turns brown on both the sides
  • Serve hot with hot sauce and sprinkle chat masala on it




Tuesday, August 6, 2013

Lal Murgh Masala

An incredible recipe of chicken  made with onions, tomatoes and blend of different spices. This recipe can be a starter or a excellent combination with chapthi or even a bar snack. 


I am so delighted to post this recipe because Nag made this dish for specially me to start our wonderful weekend. I had a great time assisting him in making this scrumptious dish. 


So here the recipe with detailed instructions.


Ingredients

1 kg Chicken
3 Garlic cloves, crushed
small piece of Ginger, crushed
4 green Chilies, crushed
2 Onions, thinly sliced
2 Tomatoes, diced
1 tsp Paprika
1/2 tsp Gram Masala
1/2 tsp Coriander powder
1/4 tsp Turmeric powder
1/4 tsp Pepper powder
1 tsp kasturi methi
1 cup of water
Salt
5 tsp oil

Procedure

  • In a heavy bottomed vessel, heat oil. Add crushed ginger, garlic and green chilies
  • Add onions and tomatoes. Saute until onions tun transparent
  • Add chicken, paprika  and turmeric powder. Saute for 5 minutes
  • Add garam masala, coriander powder, turmeric powder, pepper powder and water. Cover the vessel and cook in medium -low for 15 minutes
  • Adjust salt as per taste and cook for another 15 to 20 minutes. Until onions and tomatoes completely reduces to form thick gravy. Adjust water for more gravy
  • In the end add kasturi methi and saute for 3-5 minutes
  • Serve hot with chapathi or steamed rice

Wednesday, July 10, 2013

Jeera Rice

Bored of eating plain steamed rice?  Then you must try this flavored rice- Jeera Rice !!

Jeera rice is a simple and humble recipe. Basically, rice is flavored with cumin seeds. There are other spices used in this recipe to boost taste like bay leaf and garlic. Jeera rice compliments with any kind of curries or sauteed veggies/ meat. This recipe can be cooked effortlessly, especially  when you don't have enough time to cook.

You can also include this recipe in party planner when you planning to gather large crowd.




Ingredients

2 cups Basmati Rice
3 Cups Water
1 tsp Cumin seeds
2 Bay Leaf
2 cloves of Garlic
1/2 Red onions, thinly sliced
Salt
1 tsp Ghee

Method

  • In a large heavy bottom vessel, heat ghee. Add bay leaf, cumin seeds, garlic and onions. Fry until onions turn golden brown

  • Add water and adjust salt as per taste. Bring it to boil

  • Add washed basmathi rice. Cover the vessel and cook rice in low heat for 15 to 20 minutes




Tuesday, July 9, 2013

Black eyed peas Masala | Lobiya Masala

After a long weekend with comfort food, back to pavilion with same old chapathi-tomato gojju ;rice and sambhar. But now I am all geared up to try something new and interesting recipes. 

To start my week, I decided to make lobiya masala using black eyes peas. It is a simple and highly nutritious recipe. I made this recipe in  North-Indian style using basic ingredients like onion, tomatoes, garam masala, chili powder and coriander powder. This recipe is not very spicy but has abundant flavors. 

Black eyed peas masala  is quick and also one pot recipe.



 Ingredients

1 cup Black eyed peas
1 potato, peeled and diced
2 Bay leaves
3 Cloves
1 stick of Cinnamon
2 cloves of Garlic, finely chopped
1 small piece of Ginger, finely chopped
1 Onion, finely chopped
2 Tomatoes, diced
Salt 
2 tsp Oil

For Spice mix
2 tsp coriander powder
1 tsp Red Chili powder
1/4 tsp turmeric powder
1/4 tsp Garam masala powder

Method

  • Soak black eyed peas in water overnight. Wash it with cold water

  • In a pressure cooker, heat oil. Add bay leaves, cloves and cinnamon. When it starts to sizzle, add garlic, ginger and onions. Saute until onions turn slightly brown

  • Add tomatoes and saute until tomatoes are completely cooked

  • Add spice mix - coriander powder, chili powder, turmeric powder and garam masala powder. Saute for a minute

  • Add soaked black eyed peas and potatoes . Fry for 2 -3 minutes. Add 2 cups of water and adjust salt as per taste. Pressure cook for 10 to 15 minutes

  • Garnish with cilantro. Serve hot with roti or chapathi along with lemon wedges and onion slices

Tuesday, July 2, 2013

Punjabi Baingan Bharta

Punjabi Baingan Bhartha was introduced to me by one of my friend Anukriti Varun Dixit. She has taught me how to make a recipe flavorful using minimal ingredients. I was thinking that Baingan Bhartha involved lot of masalas to make it tasty. But I was wrong !!

By choosing perfect sized egg plant and  good quality ripened tomatoes; and the combination of these two makes  bhartha totally an exquisite dish.

Baingan Bhartha is a wonderful North Indian vegetarian recipe that tantalizes your taste buds. Roasted egg plant is slow cooked with onions and tomatoes. The sweetness of ripened tomatoes is combined with charred flavor of egg plant gives it a very good taste.

Previously, I have posted Baingan Bhartha in Shruchi Kitchen. But this recipe is truly in Punjabi style.


Ingredients

1 Egg Plant
2 Ripened tomatoes, finely chopped
1 Onion, thinly sliced
2 Green chilies, finely chopped
1/2 tsp Red Chili powder
1/4 tsp Turmeric powder
3 tsp Oil
Salt

Method

  • Roast egg plant in slow flame on a stove top. Cook until all skin in charred
  • Allow egg plant to cool. Peel discard the skin. Mash or chop the pulp and keep it aside
  • In a heavy bottomed vessel, heat oil, add green chilies, onions. Fry until onions turn transparent
  • Then add tomatoes and fry for 2 to 3 minutes
  • Add chopped egg plant pulp, red chili powder, turmeric powder and adjust salt as per taste
  • Cook in low heat for 10 to 15 minutes until tomatoes and egg plant pulp are completely cooked
  • Serve hot with paratha, roti or chapathi

Thursday, June 27, 2013

Chicken Haryali

If you are in good mood for good food, then don't miss this recipe Chicken Haryali. This is one kebab recipe that I am always eager to eat.  Marinated chicken is slowly cooked until it is crisp and tender. It is very moist and juicy when it fresh from oven. 

Traditionally, chicken drumsticks are threaded in skewers and slow cooked in hot clay oven. But you can prepare this dish easily in a oven. Its very inviting and scrumptious recipe. Don't miss trying out this luscious dish!!


Ingredients

4 Chicken Drumsticks

For marinade
1 cup Hung yogurt
2 tsp Chili Powder
1/2 tsp Salt
1/2 tsp Turmeric
1 tsp Ginger- Garlic paste
1 tsp Cumin powder
1/2 tsp pepper powder
1 tsp Lemon Juice
1 tsp Oil

Method

  • In a large mixing bowl, mix all the ingredients listed under marinade. Apply marinade mixture all over chicken drumsticks and refrigerate for at least 2 hours
  • Preheat oven to 200 degree C
  • Place marinated chicken drumsticks in a baking tray and close it with a lid. Cook for 30 minutes 
  • After chicken has cooked, place chicken drumsticks on the grill rack and turn heat up to 300 degree C. Cook for 15 to 20 minutes until it is brown and crisp
  • Serve hot with lemon wedges and onion slices. Sprinkle some chat masala to add more flavors

Monday, June 17, 2013

Raw Banana Kofta Curry

I always wanted to try North Indian style curry using raw banana. I had been formulating this recipe for a while. The idea for this recipe st-ricked me when I made Vada Curry. In Vada Curry, vadas are made in advance and they are dunked in gravy.  So using this concept, why not try making koftas using raw bananas? Some of the ingredients are very much similar to vada curry. 

This is a simple and straightforward recipe. Its a spicy vegetarian curry made with deep fried raw banana dumplings soaked in cashew-coconut curry mix.


Ingredients

For the Kofta
1 Raw banana
1 small onion, finely chopped
4 tsp Chickpea Flour
2 Green Chilies, finely chopped
3 Sprigs of Cilantro, finely chopped
1 small piece of ginger, finely chopped
1/4 tsp pepper powder
salt
Oil for deep frying

For the gravy
1 small stick of cinnamon
2 Cardamom
2 Cloves
1 small piece of Ginger, minced
1 Onion, finely chopped
1 Tomato, finely chopped
1/4 tsp Garam masala
1/2 tsp Coriander powder
1/2 tsp Paprika
1/2 tsp Red chili powder
10 Cashew nut, soaked in water for 1 hour
1 Cup of Coconut milk
Salt
3 tsp Oil
Cilantro

Method

Making Koftas
  • In a large pot, cook raw banana in water for 15 minutes. Remove the skin and shred banana

  • In a mixing bowl, add shredded banana, onions, chickpea flour, green chilies, cilantro, pepper, ginger and salt. Mix well. Take a small portion of this mix and roll it into balls about 1 1/2 thick

  • In  the meantime, heat oil for deep frying. Gently leave raw banana balls in oil and fry in medium heat until it turns brown

  • Use absorbent paper and drain excess oil

Making Curry
  •  In a blender, make a smooth paste of soaked cashew nut. Add very little water if required

  • Heat oil in the same pot for cooking banana. Add cinnamon, cardamom, cloves and ginger. Saute for a minute and then add onion. fry until onions turns transparent

  • Add tomatoes, garam masala, coriander powder, red chili powder, and paprika. Saute until tomatoes are completely cooked

  • Add cashew nut paste, coconut milk and 1 cup of water. Adjust salt as per taste. Simmer for 10- 15 minutes until oil separates out from gravy. Add cilantro

  • Add koftas to the grave just 10 minutes before serving

  • Serve hot with Naan or chapathis