Drumstick Leaves And Corn Stir Fry

Drumstick Leaves And Corn Stir Fry
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
The drumstick leaves are full of multi nutrients, all that you need to enjoy good health and cure chronic disease. Corn kernels and drumstick leaves are stir fried and cooked together with the sweet and chilli balance in taste.
Ingredients
  • 200 gram Corn
  • 3 cups Drumsticks Leaves
  • ½ teaspoon Cumin seed
  • ¼th teaspoon Mustard seed
  • ¼th teaspoon Chilli powder
  • ½th teaspoon Turmeric powder
  • 1 teaspoon Jaggery Powder
  • ½ cup Water
  • 3 teaspoon Oil
  • Salt to taste
Instructions
  1. To make the Corn And Drumstick recipe first wash the corn kernels and clean the drumstick leaves .
  2. Heat a frying pan with oil, temper with cumin and mustard seed.
  3. Add the corn kernels and fry for 2 minutes.
  4. Add the dry powders, salt and drumstick leaves.
  5. Adjust the salt, jaggery powder and stir fry on low flame.
  6. Serve hot on a plate as side dish.

 

Please follow and like us:

Maachli Jaisamandi

Maachli Jaisamandi
Author: 
Recipe type: lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Rajasthan cuisine is a royal cuisine, mostly comprising of the lost recipes of the traditional Royal Maharaja families. Their passion for food is still being preserved in the historical food journals, and passed onto the family cooks and chefs for us to enjoy the taste of grandeur. Maachi Jaisamandi is a traditional fish recipe of Udaipur. Marinated fish fillets fried and cooked in a creamy rich gravy. Here the green chutney is layered in between two fish fillet then dipped in light batter to shallow fry. Yes, it is a little different but this is a delicious main course addition for your next family get together when served with saffron rice or pilaf.
Ingredients
  • 300 grams Fish fillet
  • Salt , to taste
  • For the batter:
  • 4 teaspoon Gram flour (besan)
  • ⅛ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Cumin powder
  • Water , to make the batter
  • 4 teaspoon Cooking oil
  • For the green chutney:
  • Coriander leaves (Dhania) , as required
  • Mint Leaves (Pudina) , as required
  • 1 Green Chilli
  • ½ teaspoon Lemon juice
  • For the Gravy:
  • 100 ml Fresh cream
  • 1 cup Yogurt (Curd)
  • ¾ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Red chilli powder
  • ¼ teaspoon Cumin seeds
  • 2 teaspoon Cooking oil
Instructions
  1. To begin making the Maachli Jaisamandi recipe, firstly wash the fish fillet and cut into 8 equal pieces. Rub the pieces of fish with salt and rest them for 10 minutes.
  2. Take a bowl and mix together the ingredients for batter properly. Make sure that there are no lumps in it.
  3. Take a tall glass and beat well all the ingredients for gravy except oil and cumin seeds.
  4. Prepare the green chutney by add coriander leaves, mint leaves, green chilies and lemon juice into a mixer. Grind until it forms a smooth paste. Add salt and check for taste.
  5. To make the fish sandwich, layer one fish piece with the green chutney, then close with the second one. Finish making with the rest. Dip the fillet in light batter.
  6. Heat a heavy bottomed pan with oil. Dip the sandwiched fillets of fish in the batter and add them one by one. Shallow fry the fish sandwiches for a minute and flip onto the other side. Fry the fish for another minute or 2 and take them off the flame and keep aside.
  7. In the same wok add some more oil on a low flame and add cumin seeds. Let the cumin seeds crackle. Add the gravy mixture into the wok. Let it cook until a few bubbles start to appear. Turn off the flame.

 

Please follow and like us:

Fish Molee

Fish Molee
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Fish Molee is one traditional Kerala Cuisine based Fish Stew recipe. The addition of coconut milk and exotic spices gives a nice aromatic and light sense to it. Kerala style fish molee goes perfectly with steamed rice to enjoy for weekend special meal.
Ingredients
  • 300 gram Fish
  • 3 teaspoon Cooking oil
  • ½ teaspoon Cumin seeds
  • 1 Onion , chopped
  • 1 teaspoon Ginger Paste
  • 2 Tomatoes , chopped
  • 3 cloves Garlic , finely chopped
  • ¼ teaspoon Turmeric powder (Haldi)
  • ½ teaspoon Red chilli powder
  • ¼ teaspoon Vinegar
  • ¼ Lemon juice
  • 50 ml Coconut milk
  • Salt , to taste
Instructions
  1. To begin making Fish Molee Recipe, firstly wash the fish cutlet pieces and season with salt.
  2. In a heavy bottomed pan, heat some oil on medium flame. Add cumin seeds and let it crackle.
  3. Add chopped onion and saute until the onions are translucent. Add garlic, ginger paste and saute until the raw smell of garlic and ginger goes away. Add in the chopped tomatoes and saute until the tomatoes are mushy and oil starts to leave from the sides.
  4. Add in turmeric powder and chili powder, mix well and pour a cup of water into the pan.
  5. Once the water reaches the boiling point, lower the flame and add coconut milk and the fish pieces.
  6. When the fish is fully cooked add lime juice and vinegar. Add appropriate amount of salt and give the curry a good stir. Turn off the flame.

 

Please follow and like us:

Murgh Malaiwala

Murgh Malaiwala
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Murgh Malaiwala recipe is a perfect combination of marinated and roasted chicken pieces in rich malai and milk gravy. The recipe name sounds so royal so just think of the rich royal taste of the whole preparation. Here desi ghee is used for frying onions but for few the whole cooking is done without the use of oil or ghee but tastes equally good. The nutty flavor of almond and the cardamom is the secret to the chicken fries. The methi flavour of the creamy and milky gravy is an additional aroma enhancer. Include this recipe for weekend and party menu, and serve with butter naan.
Ingredients
  • 500 gram Chicken , cut into pieces
  • 2 teaspoon Ginger , paste
  • 1 teaspoon Garlic , paste
  • 2 tablespoon Fresh cream
  • 1 tablespoon Almonds , paste
  • ½ teaspoon Lemon juice
  • ¼ teaspoon Black pepper powder
  • Salt , to taste
  • 1 Onion , sliced
  • ½ cup Fresh cream
  • 1 cup Milk
  • 2 Cardamom Powder
  • 1 inch Cinnamon Stick
  • 2 Bay leaf (tej patta)
  • 2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • 4 teaspoon Ghee
Instructions
  1. To begin making the Murgh Malaiwala recipe, firstly clean and wash the chicken pieces and dry it. Soak kasuri methi leaves in ¼th cup of water in a small bowl.
  2. Take a big bowl and add chicken, salt, pepper and mix it well. Refrigerate it for about 2 hours or more.
  3. After 2 hours, add garlic, ginger, lemon juice, almond paste and 2 tablespoons cream into the chicken and keep it aside for 20 minutes.
  4. Heat a heavy bottomed pan with ghee. Add cardamom powder and onions in the pan and let it cook till the onions become soft and translucent.
  5. Next, add the marinated chicken pieces and let it cook for 10 minutes. After 10 minutes, add in the cream and milk with cinnamon stick and bay leaf.
  6. Boil stirring occasionally till the chicken pieces are fully cooked and semi thick gravy consistency is formed. Strain the methi leaves and sprinkle on the gravy and stir it well. Switch off the gas, cover the pan and let it sit for 10 minutes before serving.

 

Please follow and like us:

Hariyali Dum Aloo

Hariyali Dum Aloo
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
A fine Punjabi recipe is enjoyed all over India and abroad just because of its simplicity in making. This recipe is not oily and spicy but rich in taste and aroma. A classic dum aloo dunked in a Spinach based gravy makes for a delicious and healthy meal.
Ingredients
  • 4 Potato (aloo) , boiled and cubed
  • 2 Green Chilli
  • 3 cups Baby spinach
  • ½ cup Coriander leaves (Dhania)
  • ¼ teaspoon Cumin seeds
  • ¼ teaspoon Turmeric powder (Haldi)
  • ⅛ teaspoon Garam masala powder
  • ¼ teaspoon Red chilli powder
  • 5 cloves Garlic
  • 2 Fresh Red Chilli
  • 1 teaspoon Ginger , paste
  • 1 Onion , chopped
  • 4 teaspoon Cooking oil
  • ¾ cup Water
  • Salt , to taste
Instructions
  1. To begin making the Hariyali Dum Aloo, first boil potatoes with salt in a sauce pan with a lid. Once cooked, peel the skin and cut into small 2 inch cubes.
  2. Next, add spinach, coriander leaves, green chilli and water in a blender and make a paste out of it.
  3. Heat oil in a heavy bottomed pan and add turmeric powder, red chilli powder and salt. Add the boiled and cubed potatoes and fry them till golden crust forms on surface. Keep it aside.
  4. Heat the remaining oil in a heavy bottomed pan. Add cumin seeds, garlic and red chillies. After 30 seconds, add teh ginger paste. Once the ginger paste is cooked (this will take 2 minutes), add the spinach puree, garam masala powder and let it cook for about 5 minutes.
  5. After 5 minutes, add potatoes, garam masala powder and cook for 2 minutes more. Add salt according to your taste and serve hot.

 

Please follow and like us:

Sweet Corn And Capsicum Gravy

Sweet Corn And Capsicum Gravy
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Corn and Capsicum are one nice pair to make a pure vegetarian dish. The simplicity of yogurt cashew based gravy makes for a delicious combination. Kids will love the natural sweetness of the two vegetables and it makes for quite a colourful plate. It is healthy, nutritious and digestive friendly recipe for your whole family to feel light and good for the entire day.
Ingredients
  • 1 cup Sweet corn
  • 1 Red Yellow and Green Bell Peppers (Capsicum)
  • 2 Onions , medium sized
  • 1 Tomato
  • 1 Green Chilli
  • 1 teaspoon Ginger , paste
  • ½ cup Yogurt (Curd)
  • 2 tablespoon Cashew nuts
  • 1 cup Water
  • 4 teaspoon Vegetable Oil
  • Salt , to taste
Instructions
  1. To begin making the Sweet Corn And Capsicum Curry, first soak the cashews in warm water.
  2. Heat a kadai with 2 teaspoons oil, add onion and ginger and let it cook till the onion turns soft.
  3. Once the onions turns soft, add the tomatoes, and cook till the tomatoes turn mushy and soft. Turn off the flame and let it cool.
  4. Once it cools down, add the tomato onion mixture, cashews, curd ,1 cup water in a mixer grinder and blend it to fine paste.
  5. Reheat kadai with oil, add the cumin seeds and stir for a minute. Add the cashew, onion and tomato mixture
  6. Stir continuously for 5 minutes. Add the corn and capsicum to the mixture.
  7. Add salt and stir the mixture and turn off the flame, keep it covered for a minute or two to settle it down.
  8. Serve hot with parathas and salad after garnishing with cashews.

 

Please follow and like us:

Slow Cooker Winter Supper Stew Recipe

Slow Cooker Winter Supper Stew Recipe
Author: 
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Nature's bountiful produce for winter is a blessing for all of us. Nutritionists have given enough reason pointing to the medical importance of including colourful veggies in our daily diet. Keeping this in mind here is one very simple stew that can be served with assorted breads or like a soup to warm up in cold evening. Include in your everyday supper menu to get the full nutritional benefits to stay fit and healthy. We are sure you will love the taste of lightness of this winter stew.
Ingredients
  • 2 Beetroot , cut into cubes
  • 2 Carrot , cut into cubes
  • 1 Green Bell Pepper (Capsicum) , cut into cubes
  • 4 Potatoes (aloo)
  • 1 Onion , chopped
  • 2 Pearl onions (Sambar Onions)
  • 6 Garlic pods
  • 5 Whole Black Pepper Corns
  • ½ teaspoon Ginger , paste
  • 1 Bay leaf (tej patta)
  • 2 cups Vegetable stock
  • Coriander leaves (Dhania) , chopped (few)
  • 1 teaspoon Cooking oil , as required
  • 1 teaspoon Butter
  • Salt , to taste
Instructions
  1. To begin making the Slow Cooker Winter Supper Stew recipe, first clean and cut all the vegetables. Keep it aside.
  2. Heat oil in a pressure cooker. Add add bay leaf, pepper, garlic and ginger and let it cook for about a minute.
  3. Add the vegetable stock and vegetables except capsicum, close the lid and cook for upto 2 whistles.
  4. Open the lid add capsicum, coriander leaves and adjust the seasoning. Let it cook for one more minute and switch off the gas. Serve hot.

 

Please follow and like us:

Mutton Chaap

Mutton Chaap
Author: 
Recipe type: Dinner
Cuisine: Mughlai
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Arguably the most influenced cuisine for Indian culinary techniques and methods for cooking meat goes to the Mughals and are still winning the hearts of millions of foodies all over the world and definitely will not retire in future. The recipe uses the goat ribs which is the most tastiest part of the goat and ideal for any special masala preparation. Marination and slow cooking of the meat is adopted especially for such recipes. Lamb chops will also work well with this recipe, though the mutton meat will take a bit longer to get fully cooked, but the end result is delicious. The use of aromatic Indian spices like cardamom, cinnamon, saffron, is a perfect match to cook with Mutton chaap.
Ingredients
  • 400 grams Mutton , ribs
  • 3 Onions , sliced
  • 2 teaspoon Ginger , paste
  • 1 teaspoon Garlic , paste
  • 1 Brown Cardamom , crushed
  • 2 Cardamom (Pods /Seeds)
  • 2 Cinnamon Stick
  • 2 Fresh Red chillies
  • ¼ teaspoon Cloves
  • Mace powder , a pinch
  • 1 teaspoon Kashmiri Hot Chilly Powder
  • ½ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Cumin powder
  • 4 Whole Black Pepper Corns
  • 2 tablespoons Mustard oil
  • 1 cup Yogurt (Curd) , beaten
  • Salt , to taste
Instructions
  1. To begin making Mutton Chaap Recipe, first wash the meat and pat dry it on a kitchen towel.
  2. Take a medium sized bowl, add curd, mace powder, salt, half of ginger and garlic paste and mix the mixture well. Now add the mutton pieces and mix well so that the mixture coats completely on the meat. Cover the bowl and refrigerate overnight or for 2 hours at least.
  3. Place a pressure cooker on the stove on medium flame and add some oil. Add the onions and fry till brown in colour.
  4. Add the ginger and garlic paste, 1 tablespoon water, pepper corn, cloves, red chilli, chilli powder, turmeric powder, cumin powder, salt and crushed brown cardamom.
  5. Add the marinated mutton into the pressure cooker and stir fry for 15 minutes. Add half a cup of water to the pressure cooker and close the lid.
  6. Cook on medium heat for up to 5 whistles.
  7. Check for salt, and if the mutton is not fully cooked and getting dried up add ¼th cup water and cook for few more whistles.
  8. Open the lid and add green cardamom powder, rest for 15 minutes before eating.

 

Please follow and like us:

Matar Masala Tofu

Matar Masala Tofu
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This is a low-fat vegan recipe, extremely delicious to taste for those who have already introduced tofu in their daily diet. For others who already know the important nutritional values of tofu but still thinking how to introduce in the main course then this recipe will help them find a way to balance with native Indian taste. Here it is used as a substitute for paneer recipe. Tofu, a component in Asian cuisine has gained much popularity due to its high protein content that simply help to lose body weight, lowers cholesterol, good source of iron, calcium and antioxidants.
Ingredients
  • 200 grams Tofu , masala
  • ¾ cups Homemade tomato puree
  • ¼ cup Green peas (Matar)
  • ½ teaspoon Cumin seeds
  • 1 teaspoon Red chilli powder
  • ¼ teaspoon Turmeric powder (Haldi)
  • ½ teaspoon Ginger , paste
  • ⅛ teaspoon Garam masala powder
  • Green peas (Matar) , A handful
  • Curry leaves , a few
  • 1½ cups Water
  • 3 teaspoon Cooking oil
  • Salt , to taste
Instructions
  1. To begin making the Matar Masala Tofu recipe, firstly cut the tofu in cubes.
  2. Take a bowl and mix all the dry masala with ¼th cup of water.
  3. Heat a frying pan with 1 teaspoon oil and fry the tofu cubes, then keep it aside.
  4. Add rest of the oil in the same pan, temper with cumin seeds, curry leaves, ginger and masala paste. Fry for a minute.
  5. Add the tomato puree, salt and peas, cook for 5 minutes. As it starts to thicken add salt and tofu cook for few more minutes. Sprinkle with garam masala powder and fresh curry leaves.

 

Please follow and like us:

Uttarakhand Style Black Gram Chainsoo

Uttarakhand Style Black Gram Chainsoo
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A traditional Garhwali recipe to support the energy level of Uttaranchal locals that helps them to survive the extreme weather and boost energy. Easy recipe to follow and the additional change of cooking method will break the monotony of using Black Gram dal for daily cooking. A high protein dish so be cautious in consuming a bigger portion. Simply roasting and later grinding makes all the difference in aroma, but once you try to cook it you will come to know and will use with other ingredients to suit your taste palette like onion, tomatoes and garam masala powder.
Ingredients
  • ½ cup Arhar dal
  • ½ teaspoon Coriander Powder
  • ½ teaspoon Cumin powder
  • ½ teaspoon Red chilli powder
  • ¼ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Whole Black Pepper Corns
  • 2 teaspoon Cooking oil
  • 1-1/4 cup Water
  • 2 Dry red chilli
  • Salt , to taste
Instructions
  1. To begin making Black Gram Chainsoo Recipe, first heat a Kadhai and dry roast the dal for few minutes until you can smell the aroma. Set aside.
  2. Once it is cooled down, grind the dry mixture to a fine powder. Heat a heavy bottomed kadhai with oil, temper with red chilli and pepper corns.
  3. Add all the masalas including coriander powder, sumin powder, red chilli powder, turmeric powder, salt with 2 tablespoons water and fry for a minute. Add the powdered dal, mix it up and then add water.
  4. Cook on medium to low flame stirring occasionally until thickens for 20-30 minutes. Once it is done, switch off the gas and serve hot.
  5. Serve Uttarakhand Style Black Gram Chainsoo along with Steamed Rice and Spicy Baby Potatoes for your weekday lunch.

 

Please follow and like us: