Showing posts with label curry. Show all posts
Showing posts with label curry. Show all posts
Sweet Potato Curry Sakkaravalli Kizhangu Poriyal
Friday, April 18, 2014
Sweet potato are a major source of skin protecting beta carotene, they are as much as healthier like our carrots. This humble root vegetable is rarely cooked in our kitchen, you can dish out many different dishes to bakes with this sweet potatoes. The ladies from my family make different dishes from this root vegetable and one among their dishes, this curry is my all time favourite. This poriyal aka curry goes awesome as side dish with a simple rasam rice. You can also enjoy this vegan dish thoroughly with rotis, eventhough this dish may tastes bit sweet, the spices used in this poriyal will definitely give this poriyal enough spiciness.
A simple coarse paste of spices makes this poriyal as a delicious side dish, the cooking time may varies depending upon the freshness of the sweet potato,however this curry is one of my grandmas signature dish, you can also make the same poriyal with pumpkins too.Today is the last thursday of the month and its time to post for Vegan Thursdays, an vegan event running twice a month,this simple,delicious and vegan curry goes to this event.Sending to Srivallis Side dish Mela.
3cups Sakkaravalli kizhangu/sweet potato (peeled & cubed)
Salt
Oil
1tsp Mustard seeds
1tsp Urad dal
Few curry leaves
To grind:
10nos Shallots
2tbsp Coconut
1tsp Fennel seeds
2nos Dry red chillies
4nos Garlic cloves
1tbsp Black peppercorns
1tsp Cumin seeds
Cook the cubed sweet potatoes in enough water with salt..
Once they turns soft, put off the fire, drain the water and keep aside.
Meanwhile, grind all the ingredients given under the list to grind as coarse paste.
Heat enough oil,let splutters the mustard seeds,urad dal,add in the curry leaves.
Now add the coarse paste, cook in simmer for few minutes.
Finally add the cooked sweet potato cubes,salt (if needed) and cook everything in simmer until the potato pieces gets well coated by the masala paste.
Serve warm as side dish.
Rajasthani Dahi Papad Ki Sabzi Papad Yogurt Curry
Wednesday, April 16, 2014
We south Indians always love to have papads along with most of our dishes or else we rarely use them making a dal based gravy called kootu. But papads in yogurt curry, i crossed here and seriously the name of this dish itself tempted me a lot and prepared this sabzi before few days. Trust me this dish is seriously very quick,within less than 10minutes your side dish for rotis will be ready and you can enjoy them very well immediately. This curry once gets cool turned out thick and you can also finish it as a snack, but seriously you cant keep urself away from this sabzi definitely.
I used usual papads for making this sabzi, you can go with any variety of papads and even the spiced variety papads works out wonder here. This sabzi is quite famous in Rajasthan cuisine and this side dish goes simply for papads,yogurt and few usual spices. No need of veggies or dals and a wonderful side dish to make very much quickly when compared to other sabzi.If you dont have any veggies or dont want to make a dal based side dish for your rotis, dont forget to give a try to this dish.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
6nos Papads (medium sized)
3tbsp Yogurt
2tsp Ghee
3/4tsp Chilly powder
1/4tsp Turmeric powder
1/4tsp Mustard seeds
1/4tsp Cumin seeds
1/4tsp Asafoetida powder
Salt
Water
Few chopped coriander leaves
Break the papads as medium sized pieces, dont break them too small and keep them aside.
Take the yogurt,chilly powder,turmeric powder in a bowl,mix well and keep aside.
In a pan, heat the ghee, lets splutter the mustard seeds,cumin seeds and add the asafoetida powder,fry.
Now add in the yogurt mixture and cook slowly until the oil separated from the yogurt.
Now add the papads,water and cook for 5minutes.
Check the salt,if needed add it, never add the salt while cooking, some papads will have enough salt, if more salt is added your sabzi will turn extremely salty.
Garnish with chopped coriander leaves.
Serve with rotis.
I used usual papads for making this sabzi, you can go with any variety of papads and even the spiced variety papads works out wonder here. This sabzi is quite famous in Rajasthan cuisine and this side dish goes simply for papads,yogurt and few usual spices. No need of veggies or dals and a wonderful side dish to make very much quickly when compared to other sabzi.If you dont have any veggies or dont want to make a dal based side dish for your rotis, dont forget to give a try to this dish.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
6nos Papads (medium sized)
3tbsp Yogurt
2tsp Ghee
3/4tsp Chilly powder
1/4tsp Turmeric powder
1/4tsp Mustard seeds
1/4tsp Cumin seeds
1/4tsp Asafoetida powder
Salt
Water
Few chopped coriander leaves
Break the papads as medium sized pieces, dont break them too small and keep them aside.
Take the yogurt,chilly powder,turmeric powder in a bowl,mix well and keep aside.
In a pan, heat the ghee, lets splutter the mustard seeds,cumin seeds and add the asafoetida powder,fry.
Now add in the yogurt mixture and cook slowly until the oil separated from the yogurt.
Now add the papads,water and cook for 5minutes.
Check the salt,if needed add it, never add the salt while cooking, some papads will have enough salt, if more salt is added your sabzi will turn extremely salty.
Garnish with chopped coriander leaves.
Serve with rotis.
Mushroom Moong Sprouts Curry
Saturday, April 12, 2014
My followers knows very well that i do prepare sprouts at home quite often and ill cook them atleast once a week since sprouts are extremely nutritious and healthy also its recommanded to take them quite often if possible. If i forget to prepare them at home ill get atleast sprouts from organic shops and make food with them.Recently i tried this curry with button mushroom and homemade moong sprouts for our dinner to serve along with rotis. Trust me this curry will definitely satisfy your tastebuds and goes awesome as side dish for rotis, you can also enjoy this vegan curry with rice as well.
Both mushroom and sprouts works out wonderful in curry and if you dont like mushrooms you can replace it very well with potatoes or else mixed veggies.Somehow my choice will definitely go for mushrooms and obviously button mushrooms works wonder in this curry.Sending to Srivallis Side dish Mela.
1/4kg Button mushrooms
1/2cup Sprouted whole moongdal
1no Onion (chopped)
1no Tomato (chopped)
1tsp Ginger garlic paste
2nos Green chillies( slit opened)
1/2tsp Cumin powder
1/4tsp Turmeric powder
1tbsp Coriander powder
Oil
Salt
1tsp Fennel seeds
Chopped coriander leaves
To grind:
1tsp Poppy seeds
3tbsp Grated coconut
1tsp Black peppercorns
Wash gently the mushrooms and chop them as medium sized pieces.
Heat oil in a pan, fry the fennel seeds.
Add the chopped onions,chopped tomatoes, ginger garlic paste,slit opened green chillies and saute until the raw smell goes away.
Add the chopped mushrooms, sprouted moong dal, saute for few minutes.
Meanwhile grind the ingredients given under the list to grind as fine paste and keep aside.
Add the turmeric powder, coriander powder,cumin powder, cook everything until the oil gets separates.
Now add the grounded paste,enough water and cook everything in lower flame with lid closed.
Once the sprouts and mushrooms gets cooked,put off the stove.
Add the chopped coriander leaves and give a stir.
Serve warm as side dish or as gravy with rice.
Both mushroom and sprouts works out wonderful in curry and if you dont like mushrooms you can replace it very well with potatoes or else mixed veggies.Somehow my choice will definitely go for mushrooms and obviously button mushrooms works wonder in this curry.Sending to Srivallis Side dish Mela.
1/4kg Button mushrooms
1/2cup Sprouted whole moongdal
1no Onion (chopped)
1no Tomato (chopped)
1tsp Ginger garlic paste
2nos Green chillies( slit opened)
1/2tsp Cumin powder
1/4tsp Turmeric powder
1tbsp Coriander powder
Oil
Salt
1tsp Fennel seeds
Chopped coriander leaves
To grind:
1tsp Poppy seeds
3tbsp Grated coconut
1tsp Black peppercorns
Wash gently the mushrooms and chop them as medium sized pieces.
Heat oil in a pan, fry the fennel seeds.
Add the chopped onions,chopped tomatoes, ginger garlic paste,slit opened green chillies and saute until the raw smell goes away.
Add the chopped mushrooms, sprouted moong dal, saute for few minutes.
Meanwhile grind the ingredients given under the list to grind as fine paste and keep aside.
Add the turmeric powder, coriander powder,cumin powder, cook everything until the oil gets separates.
Now add the grounded paste,enough water and cook everything in lower flame with lid closed.
Once the sprouts and mushrooms gets cooked,put off the stove.
Add the chopped coriander leaves and give a stir.
Serve warm as side dish or as gravy with rice.
Veggie Might Palak Paneer World Curry Tour ‘10
Sunday, April 6, 2014
Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.
Last we left World Curry Tour ‘09, I was experimenting with asafetida and curry leaves alongside my imaginary mentor, Madhur Jaffrey. Well, it’s a brand new year and it’s time get the band back together.
Last week, I showed you how to make easy-and-delicious paneer with just milk and a little lime juice. Now, let’s put the cheese of that labor into its proper place: palak paneer, courtesy of Mahanandi, shared by the delightful Anand.
Palak paneer is the classic North Indian spinach and cheese dish ubiquitous in Indian restaurants across America. It’s (generally) mild, always delicious, and can be healthier than the cheese suggests. This recipe is spicier than most restaurant versions (as my charming dinner guest [CDG] will testify), so cut back on the chilies if you want less heat.
For this recipe, I used homemade paneer made with 2% milk and substituted the ghee (clarified butter) with a splash of canola oil. The original recipe also called for optional cashews, which I omitted for fat and calories sake.
I made two other divergences for convenience and seasonality: jalapeños for green chilies (I looked at 3 shops without success!) and canned crushed tomatoes for fresh (It’s January in NYC!).
Even with the modifications, the palak paneer was a success. Savory, spicy, and creamy, it went perfectly with the urad dal (split black lentils) I bungled by going off on my own and veering from this Mark Bittman recipe. All was not lost; CDG was still impressed.
Oh Hey, This Is Fascinating: Until this writing, I always thought “saag” was spinach. Well, live on the Internet and learn. Turns out, “palak” is spinach, and “saag” or “sag” is greens, like collards, mustard greens, spinach, etc. Thank you, InterWeb.
And thank you, Anand, for sharing this recipe. It takes a little bit of work, but the payoff is worth it. World Curry Tour is back. Next stop…only Madhur knows for sure.
~~~
If you like this recipe, you may enjoy
- Pindi Chana
- Tunisian-style Beans and Greens
- Beets and Greens Curry
Palak Paneer
serves 4
Adapted from Mahanandis Palak Paneer.
2 tsp canola oil
6 cups spinach (one large bunch), washed and torn
5 oz paneer, cubed
8 oz canned crushed tomato
5 green chillies or 3 jalapeños, finely diced
1/2 large onion, finely chopped
1 tsp garlic-ginger-cilantro paste (or more to your taste)
1/2 tsp coriander powder (or freshly ground coriander seeds)
1/2 tsp cumin powder (or freshly ground cumin seeds)
1 tsp salt
1) In a large skillet, heat a teaspoon of oil over medium heat and sauté chilies for 2 minutes or so. Add spinach and toss until wilted. Remove from heat and allow to cool for a couple of minutes.
2) Blend the spinach and chilies with a pinch of salt in a food processor, blender or food mill until smooth. Set aside.
3) In the skillet, heat a teaspoon of oil over medium heat and sauté onions until translucent. Add the garlic-ginger-cilantro paste, cumin, and coriander, and continue to cook for 2 – 3 more minutes.
4) Add the pureed spinach and crushed tomatoes to the onion mixture along with 1 tsp of salt. You may add a bit of water, if necessary, but it should not be runny or soupy. Simmer for 5–10 minutes.
5) Add paneer cubes and simmer for 2–3 more minutes, stirring occasionally.
6) Serve with dal (lentils/beans) and rice for delicious meal that is sure to impress.
Approximate Calories, Fat, Fiber, and Price per Serving
162 calories, 10.3g fat, 4.25g fiber, $1.16
Calculations
2 tsp canola oil: 80 calories, 9.3g fat, 0g fiber, $0.05
6 cups spinach: 42 calories, .75g fat, 6g fiber, $1.50
5 oz paneer: 331 calories, 26g fat, 0g fiber, $1.50
8 oz canned crushed tomato: 72 calories, 0g fat, 8g fiber, $.50
3 jalapeños: 12 calories, 0g fat, 0g fiber, $.24
1/2 large onion: 40 calories, .2g fat, 3g fiber, $.50
1 tsp garlic-ginger-cilantro paste: 3 calories, 0g fat, 0g fiber, $.012
1/2 tsp coriander powder: negligible calories, fat, and fiber, $0.02
1/2 tsp cumin powder: negligible calories, fat, and fiber, $0.02
1 tsp salt: negligible calories, fat, and fiber, $0.02
Totals: 580 calories, 36.3g fat, 17g fiber, $4.36
Per serving (totals/4): 145 calories, 9g fat, 4.25g fiber, $1.09
Dhokar Dalna Bengali Lentils Cakes Curry SN Challenge
Friday, March 28, 2014
Dhokar dalna is a traditional Bengali lentil cakes curry which is served during pooja or as a part of a meal.This lentils cakes cooked in tomato, coconut milk and cashew raisin paste is a pure Sativk dish, that means this dish doesnt need neither onions nor garlic. This dish is also served during special occasions like weddings to the widows who are not allowed to intake onions and garlic. This dish in my to do list since a long, but somehow i wasnt able to do this dish and taste them.This dhokar dalna is a favourite dish of most of the Bengalis. Dhoka means to cheat in sanskirt and still is a mystery why this dish is named as though. Even Bengalis doesnt know the reason for it. Yea some dishes doesnt need the meaning of their name,wat we all need is the taste of this dish na. Am enjoying rite now this dish with rice as my lunch, trust me its seriously mindblowing,delicious,super flavourful and nutritious on the same time.
Every first of the month, ill be posting a North Indian dish as am a part of the famous South vs North challenge, an event started by Divya Pramil of You Too Can Cook. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team.
For our this months challenge, Nabanita Das of Esho-Bosho-Aahare challenged the Southern team with this famous Bengalo Dhokar Dalna while Roha of Hyderbadi Cuisine challenged the Northern team with a rich and droolworthy Qubani Ka Meeta,the fmous Hyderbadi apricot dessert. Both challenges are mindblowing and love to make some Qubani ka meeta too soon.
Lentil cakes:
1cup Channadal/Bengal gram
1/2cup Dried green peas/Split peas dal/split yellow peas (since i dont have yellow peas,i used split green peas)
1/2cup Grated coconut
1tsp Ginger paste
1/2tsp Asafoetida powder
1tsp Onion seeds/Nigella seeds
2nos Green chillies (chopped)
1/2tsp Turmeric powder
1/4tsp Baking soda
2tbsp Oil for cooking the batter
Oil for frying
Soak the channa dal, split greenpeas or split yellow peas (not the toor dal neither fried gram dal) for 4hours.
Now grind the soaked dal as coarse paste with green chillies.
Add the onions seeds,ginger paste,turmeric powder,salt,grated coconut,baking soda to the grounded batter.
Mix well and keep aside.
In a kadai, heat the oil, fry the asafoetida powder, add the batter and stir continuouly in simmer until the batter turns thick and get off from the bottom of the kadai.
Transfer the cooked batter to a greased plate, flatten them and keep aside to cool.
With a knife,cut the cooled batter as any shape as u desire.
Deep fry now this sliced pieces until they turns light brown colour and keep aside.
For curry:
3nos Potatoes (medium & cubed)
1no Tomato (big & chopped)
3nos Green chillies (slit opened)
1tbsp Garam masala powder
1tsp Red chilly powder
1tsp Turmeric powder
1/4cup Cashew+raisin paste
2cup Coconut milk (thick milk)
1/2cup Grated coconut
1tbsp Ginger paste
1/4tsp Asafoetida powder
2tsp Cumin seeds
Salt
Oil for cooking
Soak the raisins and cashew in hot water for half an hour, grind as fine paste and keep aside.
Heat 2tbsp oil, add half of the turmeric powder, salt to the cubed potatoes, fry it in the hot oil until they turns crispy,remove from the oil and keep aside.
Heat the remaining oil in a kadai, now add the asafoetida,cuminseeds, bay leaves, fry until they turns brown.
Add the slit opened green chillies,ginger paste and fry for few minutes.
Add now the chopped tomatoes and fry everything until the tomatoes turns mushy.
Now add the red chilly powder,cumin seed powder,garam masala powder,turmeric powder to the cooking tomatoes and cook for few more minutes,until the oil comes out.
Add the grated coconut,coconut milk to them and cook for few minutes.
Finally add the already prepared cashew raisins paste,fried potatoes,cook again everything in simmer until the gravy turns bit thick.
Add water if need to adjust the gravy consistency.
Finally add the fried lentil cakes, sprinkle the garam masala powder on the top,cover and put off the stove.
Serve dhokar dalna with rice topped with few drops of ghee
Notes:
Once the fried lentil cakes are added to the gravy, dont forget to the serve the dish, else the gravy will turns thick.
While frying the lentil cakes, be caul some make break,but dont worry.
Every first of the month, ill be posting a North Indian dish as am a part of the famous South vs North challenge, an event started by Divya Pramil of You Too Can Cook. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team.
For our this months challenge, Nabanita Das of Esho-Bosho-Aahare challenged the Southern team with this famous Bengalo Dhokar Dalna while Roha of Hyderbadi Cuisine challenged the Northern team with a rich and droolworthy Qubani Ka Meeta,the fmous Hyderbadi apricot dessert. Both challenges are mindblowing and love to make some Qubani ka meeta too soon.
Lentil cakes:
1cup Channadal/Bengal gram
1/2cup Dried green peas/Split peas dal/split yellow peas (since i dont have yellow peas,i used split green peas)
1/2cup Grated coconut
1tsp Ginger paste
1/2tsp Asafoetida powder
1tsp Onion seeds/Nigella seeds
2nos Green chillies (chopped)
1/2tsp Turmeric powder
1/4tsp Baking soda
2tbsp Oil for cooking the batter
Oil for frying
Soak the channa dal, split greenpeas or split yellow peas (not the toor dal neither fried gram dal) for 4hours.
Now grind the soaked dal as coarse paste with green chillies.
Add the onions seeds,ginger paste,turmeric powder,salt,grated coconut,baking soda to the grounded batter.
Mix well and keep aside.
In a kadai, heat the oil, fry the asafoetida powder, add the batter and stir continuouly in simmer until the batter turns thick and get off from the bottom of the kadai.
Transfer the cooked batter to a greased plate, flatten them and keep aside to cool.
With a knife,cut the cooled batter as any shape as u desire.
Deep fry now this sliced pieces until they turns light brown colour and keep aside.
For curry:
3nos Potatoes (medium & cubed)
1no Tomato (big & chopped)
3nos Green chillies (slit opened)
1tbsp Garam masala powder
1tsp Red chilly powder
1tsp Turmeric powder
1/4cup Cashew+raisin paste
2cup Coconut milk (thick milk)
1/2cup Grated coconut
1tbsp Ginger paste
1/4tsp Asafoetida powder
2tsp Cumin seeds
Salt
Oil for cooking
Soak the raisins and cashew in hot water for half an hour, grind as fine paste and keep aside.
Heat 2tbsp oil, add half of the turmeric powder, salt to the cubed potatoes, fry it in the hot oil until they turns crispy,remove from the oil and keep aside.
Heat the remaining oil in a kadai, now add the asafoetida,cuminseeds, bay leaves, fry until they turns brown.
Add the slit opened green chillies,ginger paste and fry for few minutes.
Add now the chopped tomatoes and fry everything until the tomatoes turns mushy.
Now add the red chilly powder,cumin seed powder,garam masala powder,turmeric powder to the cooking tomatoes and cook for few more minutes,until the oil comes out.
Add the grated coconut,coconut milk to them and cook for few minutes.
Finally add the already prepared cashew raisins paste,fried potatoes,cook again everything in simmer until the gravy turns bit thick.
Add water if need to adjust the gravy consistency.
Finally add the fried lentil cakes, sprinkle the garam masala powder on the top,cover and put off the stove.
Serve dhokar dalna with rice topped with few drops of ghee
Notes:
Once the fried lentil cakes are added to the gravy, dont forget to the serve the dish, else the gravy will turns thick.
While frying the lentil cakes, be caul some make break,but dont worry.
Nyonya Curry Powder
Thursday, March 6, 2014
As i told earlier in my previous post, this weeks theme for my long blogging marathon is Streetfoods/Condiments, yesterday was streetfood and today am posting an interesting curry powder under condiments. This nyonya curry powder is used in Malaysian cuisine for making their famous Nyonya chicken curry. When i chose condiments as todays theme, i went on searching for a spice powder and finally i found this new curry powder at Malaysian Delicacies. Immediately i went through this curry powder, seriously i was shocked to see that this curry powder goes for your usual Indian spices.
Nyonya cuisine is the result of two cuisines, the chinese immigrants and local Malays, which gives this fantastic cuisine,this cuisine use local ingredients like chillies, shrimp paste, lemongrass, galangal etc. Nyonya peoples per making their curry powders or pastes themselves. This curry powder is an exemple from their collection of flavourful spice powders.With this curry powder, you can make a fingerlicking,flavourful chicken curry. Yes i prepared their Nyonya chicken curry and we enjoyed it thoroughly.
3tbsp Coriander seeds
2tbsp Cumin seeds
1tbsp Fennel seeds
2tsp Peppercorns
2nos Cinnamon sticks
2nos Cardamom pods
5nos Cloves
1tsp Nutmeg powder
2+1/2tbsp Chilly powder
2+1/2tbsp Turmeric powder
Roast the seeds, one by one separately until a nice aroma comes from.
Then in the same pan, dry roast the cinnamon sticks, cardamom pods,cloves, transfer it to a plate,keep aside.
Now in a warm pan, dry roast the nutmeg powder, chilly powder, turmeric powder, add it to the already roasted spices.
Let them cool completely and grind it as bit coarse powder.
Conserve it in an air tightened box or bottle.
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Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
);
Nyonya cuisine is the result of two cuisines, the chinese immigrants and local Malays, which gives this fantastic cuisine,this cuisine use local ingredients like chillies, shrimp paste, lemongrass, galangal etc. Nyonya peoples per making their curry powders or pastes themselves. This curry powder is an exemple from their collection of flavourful spice powders.With this curry powder, you can make a fingerlicking,flavourful chicken curry. Yes i prepared their Nyonya chicken curry and we enjoyed it thoroughly.
3tbsp Coriander seeds
2tbsp Cumin seeds
1tbsp Fennel seeds
2tsp Peppercorns
2nos Cinnamon sticks
2nos Cardamom pods
5nos Cloves
1tsp Nutmeg powder
2+1/2tbsp Chilly powder
2+1/2tbsp Turmeric powder
Roast the seeds, one by one separately until a nice aroma comes from.
Then in the same pan, dry roast the cinnamon sticks, cardamom pods,cloves, transfer it to a plate,keep aside.
Now in a warm pan, dry roast the nutmeg powder, chilly powder, turmeric powder, add it to the already roasted spices.
Let them cool completely and grind it as bit coarse powder.
Conserve it in an air tightened box or bottle.
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
);
Low Fat Vada Curry A Virtual Birthday Party for Vardhini
Monday, January 20, 2014
A bunch of my blogger friends are celebrating their birthday during July and august,so obviously you wont be disappointed to see how virtually we are celebrating their birthday. Today, 10th July my friend Vardhini of Cooks Joy celebrates her birthday. To celebrate her birthday, myself along with my other blogger friends chosed to cook Vegan dishes from her space.Hope Vardhini will definitely enjoy our virtual vegan treat and am sure she will definitely have a blasting birthday with her family.
Birthday are special occasions and they call for special celebrations.Happy birthday Vardhini, hope your day is filled with lots of love,happiness and laughter.May all your birthday wishes comes true.
To celebrate Vardhinis birthday virtually, i cooked up her low fat vada curry. Vada curry is a delicious channa dal based curry prepared either with deep fried channadal fritters or else with left over masala vadas. But while going through Vardhinis space, i got hooked to her low fat version of vada curry where she steam cooked spiced channadal balls and prepared her vada curry. I prepared this low fat vada curry for our saturday dinner, seriously i had two more dosas with fingerlicking vadacurry. Vada curry with fried channadal fritters or steam cooked, they tastes fantabulous and thanks to Vardhini for sharing this healthy and low fat version of famous South Indian Vada curry.
Recipe Source: Cooks Joy
Steamed balls:
1cup Channadal/Bengal Gram (soaked for 2hrs)
3nos Dry red chillies
2nos Garlic cloves
1tsp Fennel seeds
Salt
1no Onion (chopped)
Curry leaves
Chopped coriander leaves
For gravy:
1no Onion (chopped )
2nos Tomatoes(ripend & medium sized)
2nos Green chillies (slit opened)
1/2tsp Turmeric powder
1/2tsp Sambar powder
1inch Cinnamon stick
2nos Cloves
1tsp Fennel seeds
Salt
Grind the soaked channadal with dry red chillies,garlic cloves,fennel seeds and salt as bit coarse paste.
Transfer the grounded channadal paste to a bowl, add the chopped onions,curry leaves and chopped coriander leaves,mix it well.
Make balls from channadal batter and steam cook them for 15minutes.
Heat oil in a pan, fry the cloves,cinnamon stick and fennel seeds until they turns brown.
Add the chopped onions,slit opened green chillies and saute until the onions turns transculent.
Add now the chopped tomatoes,sambar powder and cook until they turns soft.
Add 3-4cups of water, salt and turmeric and bring it to boil.
Take the steam cooked balls and mash them slightly with fingers (since we need big chunks of these steamed balls,take care not to mash much), add to the boiling mixture.
Add all the mashed balls and cover the pan with lid and cook for 15minutes until the gravy until bit thick.
Serve hot with idlis or dosas.
Sending to Srivallis Side dish Mela.
To celebrate Vardhinis birthday virtually, i cooked up her low fat vada curry. Vada curry is a delicious channa dal based curry prepared either with deep fried channadal fritters or else with left over masala vadas. But while going through Vardhinis space, i got hooked to her low fat version of vada curry where she steam cooked spiced channadal balls and prepared her vada curry. I prepared this low fat vada curry for our saturday dinner, seriously i had two more dosas with fingerlicking vadacurry. Vada curry with fried channadal fritters or steam cooked, they tastes fantabulous and thanks to Vardhini for sharing this healthy and low fat version of famous South Indian Vada curry.
Recipe Source: Cooks Joy
Steamed balls:
1cup Channadal/Bengal Gram (soaked for 2hrs)
3nos Dry red chillies
2nos Garlic cloves
1tsp Fennel seeds
Salt
1no Onion (chopped)
Curry leaves
Chopped coriander leaves
For gravy:
1no Onion (chopped )
2nos Tomatoes(ripend & medium sized)
2nos Green chillies (slit opened)
1/2tsp Turmeric powder
1/2tsp Sambar powder
1inch Cinnamon stick
2nos Cloves
1tsp Fennel seeds
Salt
Grind the soaked channadal with dry red chillies,garlic cloves,fennel seeds and salt as bit coarse paste.
Transfer the grounded channadal paste to a bowl, add the chopped onions,curry leaves and chopped coriander leaves,mix it well.
Make balls from channadal batter and steam cook them for 15minutes.
Heat oil in a pan, fry the cloves,cinnamon stick and fennel seeds until they turns brown.
Add the chopped onions,slit opened green chillies and saute until the onions turns transculent.
Add now the chopped tomatoes,sambar powder and cook until they turns soft.
Add 3-4cups of water, salt and turmeric and bring it to boil.
Take the steam cooked balls and mash them slightly with fingers (since we need big chunks of these steamed balls,take care not to mash much), add to the boiling mixture.
Add all the mashed balls and cover the pan with lid and cook for 15minutes until the gravy until bit thick.
Serve hot with idlis or dosas.
Sending to Srivallis Side dish Mela.
Bottlegourd Paneer Kofta Curry
Sunday, January 19, 2014
I cant imagine my party menu table without a curry or a gravy, obviously ill go for something with paneer coz any curry or gravy prepared with paneer goes prefectly awesome along with rice dishes or else with rotis as well.Am here with an interesting combo for a kofta curry, yea you are rite these deep fried koftas are prepared with both finely grated bottlegourd and paneer. I know this combo may works out prefect, seriously this is a rocking combination and you guys have to give a try to this combo if you are planning to make a kofta curry next time.
Coming to this kofta curry, it goes awesome with any kind of pulao, a prefect side dish to enjoy along with a mildy spiced pulao.You can feed easily both the veggies and paneer this way to your teddies, you can mix and match the veggies with paneer to make this kofta curry. Mostly koftas are prepared with mashed potatoes along with the veggies, here in this curry i completely skipped it.This is my 4th post for this week of blogging marathon with occasional as theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
For Koftas:
1cup Grated Bottlegroud pieces
1/2cup Paneer (grated)
3tbsp Besan flour
1tbsp Rice flour
1tsp Ginger garlic paste
1tsp Red chilly powder
1/2tsp Garam masala
Salt
Mix both grated bottlegourd pieces and salt , keep aside.
Grated bottlegourd pieces may leave some water,strain the water (keep the bottlegourd water aside, you can use it while making gravy).
Add all the ingredients to the bottle gourd pieces,mix well and make small balls.
Deep fry this koftas until its turns golden brown and keep aside..
Coming to this kofta curry, it goes awesome with any kind of pulao, a prefect side dish to enjoy along with a mildy spiced pulao.You can feed easily both the veggies and paneer this way to your teddies, you can mix and match the veggies with paneer to make this kofta curry. Mostly koftas are prepared with mashed potatoes along with the veggies, here in this curry i completely skipped it.This is my 4th post for this week of blogging marathon with occasional as theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
For Koftas:
1cup Grated Bottlegroud pieces
1/2cup Paneer (grated)
3tbsp Besan flour
1tbsp Rice flour
1tsp Ginger garlic paste
1tsp Red chilly powder
1/2tsp Garam masala
Salt
Mix both grated bottlegourd pieces and salt , keep aside.
Grated bottlegourd pieces may leave some water,strain the water (keep the bottlegourd water aside, you can use it while making gravy).
Add all the ingredients to the bottle gourd pieces,mix well and make small balls.
Deep fry this koftas until its turns golden brown and keep aside..
For Gravy:
1cup Onion puree
1+1/2cups Fresh Tomato puree
1cup Onion puree
1+1/2cups Fresh Tomato puree
Leftover Bottlegourd juice
3/4tsp Shah jeera seeds
1tsp Ginger paste
1tsp Red chilly powder
1tsp Coriander powder
1/4tsp Turmeric powder
1tsp Garam masala powder
8nos Cashew nuts
1/2cup Yoghurt
2tbsp Coriander leaves (chopped)
2tbsp Cream
2tbsp Cream
Heat oil,let crack the shahjeera seeds, add the onion puree, ginger-garlic paste and fry for few minutes
Meanwhile grind the cashew nuts with yoghurt as paste,keep aside
Now add the tomato puree, red chilly powder, coriander powder, turmeric powder, garam masala powder, salt and bring them to boil.
Add the bottlegourd juice to the cooking curry,keep the flame in simmer and cook for few minutes.
Add the cashew-yoghurt paste, water, cook for few more minutes.
Adjust the constitency of the gravy by adding water as you desire.
Your gravy is ready.
Just before serving add the koftas to the curry and cook for 2 minutes, add finally the chopped coriander leaves,cream and put off the stove..
Dont cook the koftas for a long else they will turn soggy.
Meanwhile grind the cashew nuts with yoghurt as paste,keep aside
Now add the tomato puree, red chilly powder, coriander powder, turmeric powder, garam masala powder, salt and bring them to boil.
Add the bottlegourd juice to the cooking curry,keep the flame in simmer and cook for few minutes.
Add the cashew-yoghurt paste, water, cook for few more minutes.
Adjust the constitency of the gravy by adding water as you desire.
Your gravy is ready.
Just before serving add the koftas to the curry and cook for 2 minutes, add finally the chopped coriander leaves,cream and put off the stove..
Dont cook the koftas for a long else they will turn soggy.
Serve hot with rotis and parathas!!!
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