Showing posts with label Kuralu | Curries | Sabji's. Show all posts
Showing posts with label Kuralu | Curries | Sabji's. Show all posts

Thursday, February 19, 2015

Egg Fry

Egg Fry is a easy side dish. This protein packed dish can be a served as appetizer, side dish & also as snack. Eggs are perfect for any kind of meal. On lazy days & when I have no company for lunch this fry is to my go as it is filling & tasty.
For this week theme on BM I'm presenting "Cooking for One". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49. 
Prep Time-5mins
Cook Time-10mins 
Serves-3people
Ingredients 
6Eggs boiled & peeled
1Small onion sliced 
2Tsp red chili powder {Adjust as needed} 
1Tsp turmeric powder
Salt to taste 
1Tbs oil
1Tbs lemon juice {Optional}
Few spring onions to sprinkle {Optional}
Directions 
- Slice eggs vertically as seen in picture & keep aside.
- Heat pan with oil. To that add in sliced onions & fry them translucent. 
- Next add in sliced eggs to pan. Arrange nicely without disturbing the yolks. 
- Sprinkle turmeric, chili powder & salt to pan. Fry them on each side. You should see little blisters on each side of eggs. 
- Switch off heat. Sprinkle lemon juice & spring onions to fried eggs. Mix them well. 
- Egg fry is ready to serve. 
Note
- Onions, lemon juice can be excluded from the dish.
Follow me on "Facebook", "Google+", "Pinterest", "Instagram" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.

Thursday, February 5, 2015

Cabbage Potato Curry

Cabbage is a very versatile vegetable. Though it might taste very bland, when mixed it with other veggies & spices it tastes much more delectable & yummy. Cabbage potato curry is a easy to make dish with less ingredients & can also be made in less time. As mentioned in the note you can simply ignore adding garlic & replace it with hing/asafetida. 
For this week theme on BM I'm presenting "One Ingredient & 3 dishes". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.
Prep Time-10mins 
Cook Time-30mins 
Serves-2people
Ingredients 
3Cups chopped cabbage 
1Big potato {skin peeled & chopped to big pieces}
1Big tomato chopped 
1Tsp chili powder 
Salt to taste 
Few coriander leaves to garnish 
Tempering 
1Tsp mustard 
1Tsp jeera 
1Tsp chana dal 
1Tsp urad dal
3Red chili's cut equally 
2Garlic cloves minced or chopped finely 
Directions 
- Take a deep vessel half way thru filled with water. Add in cubed potatoes with pinch of salt. Cook potatoes till they are done done perfectly. Switch off heat & strain  the excess water. Keep them aside.
- Heat pan with oil. To that add the add chana dal & urad dal. Once they turn to light in color add in mustard, jeera & red chili's.
- Once the mustard starts jumping add in minced garlic to pan. Fry for few seconds or till the raw smell goes off. 
- Than add in tomatoes & cabbage. Cook them with a closed lid for 5mins. Tomatoes will go soft & cabbage is cooked perfectly. If not cook for few more minutes with a closed lid. 
- Add in cooked potatoes salt & red chili powder. Mix them well. Cook on low to medium heat till the curry comes together. It takes no more than 3mins for the curry to come together. Adjust salt & spiciness if needed. 
- Switch off heat & garnish with chopped coriander. 
- Curry is ready to serve.
Note
- If you are pressure cooking cabbage, then add in potatoes to that. You don't have to boil them separately.
- You can skip adding garlic to the curry. Instead you can use hing/Asafetida while tempering the curry. 
Follow me on "Facebook", "Google+", "Pinterest", "Instagram" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.

Wednesday, February 4, 2015

Cabbage Moong Dal Curry

Cabbage Moong Dal Curry is another tasty way of using cabbage. I love the mix of  cabbage & moong dal when they are tempered with hing. Hing/Asafetida gives a very unique taste to the curry & makes it much more flavorful. I wouldn't like to skip adding hing or replacing it with something else, as it pairs perfectly with the curry. As you can see this is a easy to make dish & can be made in no time too. Enjoy this dish !!!
For this week theme on BM I'm presenting "One Ingredient & 3 dishes". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.
Prep Time-1hr 10mins { 1hr is for soaking dal}
Cook Time-30mins 
Serves-2People 
Ingredients 
3Cups chopped cabbage 
1/4Cup moong dal {Soak for 1hr}
1Tsp mustard seeds 
1Tsp jeera/cumin 
1Tsp chana dal 
1Tsp urad dal 
3Red chili's broken in to half
1/2Tsp hing 
Few curry leaves 
Salt to taste 
1Tbs oil
Directions 
- Wash & soak moong dal for minimum of 1hr. 
- To start with heat pan with oil. Add in chana dal & urad dal to pan. Fry them to light brown in color. Add in mustard, jeera, red chili's, curry leaves & hing to pan. 
- Once the mustard starts jumping add in moong dal with 1/2cup water & close it with a lid. 
- Cook on medium heat for 5mins or until you see moong dal is cooked perfectly.
Method 1: 
- Add cabbage to pan & close with lid. On low heat cook for 5mins to 10mins. 
- Once the cabbage is cooked add in enough salt & mix it well. Cook for 2mins more & switch off heat. 
Method 2: 
- Pressure cook cabbage. Add it to the cooked moong dal along with enough salt. 
- Mix in & cook for 5mins on medium heat while stirring once in a while. Make sure there is no liquid left in the curry. It should be dry & not clumpy. 
- Switch off heat & allow curry to cool before serving. 
Note 
- Moong dal shouldn't be over cooked. To cook moong dal add no more than 1/2cup water. 
- If you need this curry to be a little more spicy, then add in 2 sliced green chili's while tempering. 
- Don't skip adding hing in this curry.
Follow me on "Facebook", "Google+", "Pinterest", "Instagram" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.

Tuesday, February 3, 2015

Cabbage Curry

Cabbage curry with less spices is always comforting & soothing to your stomach. Cabbage is one of those veggies you don't have to add too many spices to make it flavorful. With little effort you can make yummy dishes out of this veggie. As a kid I hated this veggie a lot & all that hatred changed when I started experimenting on cabbage. This is a simple, yet basic recipe I'm sharing here & can be made in very less time too. 
For this week theme on BM I'm presenting "One Ingredient & 3 dishes". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.
Prep Time-5mins 
Cook Time-20mins or less
Serves-2people 
Ingredients
4Cups chopped cabbage
4Tsp oil
1Tsp mustard
1Tsp jeera/cumin
1Tsp chana dal
1Tsp urad dal
2Red chili's broken in to half
Few curry leaves
To Grind
4Tbs grated coconut (fresh or dry)
2Green chili's {adjust as needed} 
1Tsp grated ginger
Directions 
- Heat pan with oil & to that add in mustard, jeera, chana dal, urad dal, red chili's & curry leaves.
Method 1:
- Once the mustard starts jumping add in chopped cabbage & close pan with lid. 
- Cook on low heat for 10mins & once you see the cabbage is oozing out little wetness, remove lid & continue to cook on low heat for another 5mins. 
- Mean while coarse grind ginger, green chili's & coconut. 
- Add salt to the curry & also the grind coconut mixture to pan. Mix them well & cook for 2minutes. Then switch off heat. 
Method 2:
- If cabbage is not tender, then you can pressure cook cabbage ahead. 
- Add it to the tempering & cook for few minutes. 
- Then add in the grind coconut mixture & salt  to the curry. Cook for 2more minutes & switch off heat. 
- Curry is ready to be served.
Note
- I prefer pan cooking cabbage than pressure cooking it. I feel cabbage becomes watery & tastes different when you pressure cook it. 
- Adjust green chili's as needed. I used thai chili & 2 were more than enough to this curry. 
Follow me on "Facebook", "Google+", "Pinterest", "Instagram" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.

Friday, January 2, 2015

Potato Peas Kurma

Potato Peas Kurma
Kurma has been my favorite always. I might sound a little weird, but the aroma while cooking a kurma makes me go crazy about this dish. Here I'm sharing one of those yummy kurma's which will make you go crazy about. 
Grean peas potato korma is a delicious side dish goes well with roti, paratha & naan's. The gravy is rich, creamy & flavorful. You can also pair it with pulao, biryani or any of your favorite rice dishes. 
Potato Peas Kurma
Prep Time-10mins { Grinding + chopping veggies + arranging}
Cook Time-30mins
Serves-3people
Pairs with rice dishes, naan, roti, chapati & paratha's
Ingredients
2Big potatoes chopped & boiled
1cup green peas
1Onion sliced
2Tomatoes chopped
1/2Cup chopped mint
2Elachi's
2Cloves
1bark of cinnamon
3Tsp oil
Powder's
2Tsp red chili powder
2Tsp garam masala powder
1/2Tsp turmeric
Salt to taste
To grind
1/4Cup yogurt
1/4 grated coconut
2Tbs cashews
2Garlic cloves
1Tsp ginger pieces
- Grind the above ingredients to a smooth paste.
Directions
- Heat pan with oil & to that add elachi, cloves & cinnamon. Stir fry them for few seconds.
- Next add onions to pan. Fry them translucent & add in tomatoes. Cook them till tomatoes are slightly done.
- Add in potatoes, green peas & mint to pan.
- Next add in the grind paste to pan along with red chili powder, garam masala powder, turmeric & enough salt.
- Cook till the gravy thickens. Adjust salt & spiciness as needed.
- Korma is ready to serve. Serve with roti's, parathas & naans.
Note
- Add a little cilantro just before switching down the heat. It make's the dish more flavorful. 
Potato Peas Kurma

Follow me on "Facebook", "Google+", "Pinterest", "Instagram" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.

Tuesday, September 30, 2014

Ifisashi ~ Zambian Dish | Peanut Spinach Curry

Ifisashi
Ifisashi is a traditional Zambian curry made for mixed greens, veggies & peanuts. This is a thick stew served with Nshima, the staple of Zambia. You can also serve it along with rice & polenta or your choice of main dish too. Ifisashi doesn't  need any oil & that makes it's cut in to healthy dishes for me. You can add any of your favorite veggies to make it much tastier. 
Ifisashi
Adapted from here.
Prep Time - 5Mins {chopping+prepping}
Cook Time - 15min
Serves - 2people
Ingredients
1Medium onion chopped
2Tomatoes chopped
1Big bunch of spinach washed & chopped
1Cup chopped cabbage
3Green chili's sliced
2Tbs peanut powder
1/2Cup water
Salt to taste
Directions
- Heat pan with water. To that add powdered peanuts, onion & tomatoes. Cook them with a closed lid.
- Now add in green chili's, cabbage, salt & spinach to them.
- Cook them until they all come together. Adjust salt if needed.
- Switch off heat & garnish with little peanut powder.
- Serve with rice.
Note
- You can add in your choice of vegetable.
- Few chopped garlics will make this dish more flavorful.
Ifisashi
Follow me on "Facebook", "Google+", "Pinterest", "Instagram" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.

Wednesday, September 24, 2014

Matooke ~ National Dish of Uganda

Matooke
Matooke is a national dish of Uganda. The word matooke means mashed plantain. This is a simple plantain dish, where plantains are steam cooked, mashed & then mixed with a gravy of vegetables. This dish can be cooked in a peanut sauce or a meat sauce. But in this dish I skipped the sauce part completely & made it a dry matooke with few veggies added to it.  
Matooke
Prep Time-10mins { Peeling & chopping veggies}
Cook Time-20mins { Steaming plantain & making the base} 
Serves-2People
Ingredients
2Plantain's peeled & chopped to bite size pieces
1Big onion sliced
2Tomatoes
1Garlic pod
1Bell pepper de-seeded & chopped
4Green chili’s {Adjust as needed} or 1Tsp chili powder
2Tbs oil
Salt to taste
Directions
- Steam cook banana’s & mash them. Keep aside & start with the base curry.
- Heat pan with oil. Add in chopped onions & garlic. Fry them till onions are translucent.
- To them add bell pepper & tomatoes.  Close with lid & cook till veggies are soft.
- To the pan add steamed plantains, salt & chili powder. Mix them well & adjust taste if needed.
- Serve warm along with peanut sauce.
Note
- I used chili powder, If you are using green chili’s add them in along with onions & garlic.
Matooke
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.

Monday, September 8, 2014

Bora Curry | Guyanese Long Bean Curry


Bora curry / Long beans curry is a traditional Guyanese curry. The making of this curry is very close to Indian style of cooking. The spices used in this are very much available is any Indian household. This is a easy to make dish. This curry is perfectly spicy & very tempting.To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44. 


Adapted from here.
Prep Time-10mins | Cook Time-20mins | Serves-3people
Ingredients 
2Cups long beans 
1Medium onion chopped
1Potato chopped to bite size pieces
1Medium tomato chopped
2Garlic cloves sliced
1Tsp red chili powder / Paparika {adjust as needed}
1Tsp garam masala 
1/4Tsp turmeric
1Tsp coriander powder
2Tbs water
Salt to taste
2Tbs coconut oil or oil of your choice
Directions 
- Heat pan with oil. To that add garlic & onions, fry them till onions are translucent. 
- Meanwhile in a bowl take chili powder, garam masala powder, coriander powder, salt, turmeric & water.
Mix them to a smooth paste. 
- Once onions are translucent add tomatoes, potato & long beans to pan.
- Give a nice stir & add the masala paste to pan. Stir once more & close with lid. 
- Cook with a lid on until potatoes are done well. 
- Adjust salt & chili powder if needed & switch off heat. 
- Serve warm with rice or roti. 
Note
- You can 1/2Cup coconut milk to the curry, while adding veggies to the pan. 
- You can also garnish with coriander at the end for an added flavor.
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.



Friday, September 5, 2014

Atakilt Wat | Ethiopian Cabbage Curry

Atakilt Wat or Ethiopian cabbage curry is a mildly spiced curry which perfectly goes with rice & chapati or roti. This is a simple dish for busy days. If you have a hatred towards cabbage just like me, then this is one of the comforting recipes you would love & want to try out.
Atakilt Wat is basically served with injera, which is a spongy fermented bread with a unique texture to it. I served it with rice & a dollop of ghee. This curry can be customized easily according to your taste buds. Garnishing with cilantro adds a delectable flavor to the curry. 
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.
Adapted from here
Prep Time-10mins | Cook time-20mins | Serves-3people
Ingredients
3Cups chopped cabbage
1Onion chopped
1Tsp chopped ginger
2Garlic cloves finely chopped
3Carrots chopped
1Big potato cut in to cubes
1Tsp cumin powder / jeera powder
2Tsp black pepper / Red chili powder
1/2 Tsp turmeric
Salt to taste
2Tbs oil
Directions
- Heat pan with oil & to that add chopped onions. Fry them till they are translucent on low heat & it might 3mins to 4mins.
- To onions add garlic & ginger. Fry them for seconds.
- Add carrots & potatoes to pan along with turmeric & salt. Close pan with lid & cook till they are done. 
- Add cabbage to pan, along with jeera powder & mix them well. Close pan with lid & cook for 4mins & check if the cabbage is done. 
- Once the cabbage is cooked add black pepper & give a final stir. Adjust salt if needed & switch off heat.
Note
- If you are adding red chili powder, then add it along with jeera powder.
- Garnish with cilantro for a added flavor.
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.




Tuesday, September 2, 2014

Tarator | Bulgarian Cold Yogurt Soup

For the second day I'm sharing a easy dish from Bulgaria. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.
Tarator is a Bulgarian yogurt soup. The basic ingredients include yogurt, cucumber & garlic. This is cold soup is slightly thicker & can be made instantly in no time. 
Tarator tasted just like cucumber raita, which accompanies with pulao, biryani & similar rice items. 
The only difference is you add garlic & oil to flavor it up. Using cold yogurt & water in making this soup reduces the refrigeration time very much. 
Adapted from here.
Prep Time-10mins | Serves-2people
Ingredients 
1Cup thick yogurt {cold}
1/2Cup water {cold}
1/2Cup finely chopped cucumber
2Garlic cloves finely chopped
1Tbs walnut pieces
2Tbs chopped dill 
1Tsp olive oil 
Salt to taste
Directions
- In a bowl add chopped cucumber, garlic salt, dill, walnuts, oil & salt. 
- Add in yogurt & water. Mix them well. Adjust salt if needed.
- Refrigerate it for some time. Serve chill. 
Note
- Adjust water as needed. You don't want to make it too watery. 
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.