Stuffed tindora

This recipe is Chhattisgarh's style. I learnt it from my friend. Thanks Sushma for the recipe :)

Ingredients:
Tindora (Dondakaya) - 250 gms
Coriander powder - 2 spoons
Red chilli powder - 1 spoon
Salt as per taste
Turmeric - 1/2 spoon
Garam masala - 1/2 spoon
Oil

Cooking time: 30 mins

Procedure:
Semi boil tindora in water. Drain the water and keep the tindora aside.
Now heat a pan and oil into it. Once oil is heated add all the ingredients except tindora.
Stir fry until you get nice aroma of coriander powder. Later off the stove.
Now make a long slit in the tindora and stuff the powder into it.
Repeat the same process for rest of them.
In the same pan add little oil and fry the tindora and until it becomes little crisp.
When it is done remove from and serve hot with roti or rice.

Kaju chicken curry

Ingredients:
Chicken - 500 gms
Cashews - 1/2 cup
Green chillies - 6
Onion - 2
Ginger garlic paste - 1 spoon
Cloves - 4
Bay leaves - 2
Cinnamon stick - 1 inch
Coriander powder - 1 spoon
Turmeric - 1/2 spoon
Garam masala powder - 1 spoon
Salt
Oil

Cooking time: 30 mins

Procedure:
Grind the onion and green chillies together. Keep them aside.
Soak the cashews for 10-15 mins and later grind them to smooth paste.
Heat a pan and add oil into it. Once oil heated add the onion and green chilli paste, cloves, cinnamon stick and bay leaves.
Fry until onions turns light brown. Now add the ginger garlic paste and fry for some more time.
Add turmeric powder and chicken pieces. Cook for 10 mins.
Now add the coriander powder, garam masala powder and kaju paste.
Add little water, salt and cook until chicken is done.

Mirchi ka salan

Ingredients:
Long green chillies - 1/4 kg
Bay leaves - 3
Cloves - 5
Cinnamon stick - 1 inch
Cardamom - 2
Coriander seeds - 2 spoons
Sesame seeds - 2 spoons
Ground nuts - 4 spoons
Dry coconut - 2 spoons
Poppy seeds - 2 spoons
Cumin seeds - 1 spoon
Red chilli powder - 1/2 spoon
Turmeric powder - 1/2 spoon
Tamarind paste - 1 cup
Ginger garlic paste - 1 spoon
Onion - 2
Curry leaves - 10-15
Salt
Oil

Cooking time: 30 mins

Procedure:
Dry roast coriander seeds, sesame seeds, ground nut, dry coconut, poppy seeds and cumin seeds separately.
Allow them to cool and grind them to fine powder.
Slit the green chillies and remove the seeds from it and keep aside.
Heat a pan and add oil into it. Once oil is heated add the bay leaves, cloves, cinnamon stick, curry leaves, cardamom and onions.
Fry until onions turn light brown. Now add ginger garlic paste, turmeric and fry for 2 mins.
Add the green chillies and fry for 5 mins.
Now add the tamarind paste, ground powder, salt and red chilli powder (add as per green chillies taste).
Cook until oil oozes out. Once done remove from heat.

Cauliflower aloo curry with coconut milk

I had left out with little coconut milk after preparing the coconut milk rice so thought I'll try it with cauliflower aloo curry. It turned out good and I hope you'll try it out too :)

Ingredients:
Cauliflower - 2 cups
Aloo - 2
Onion - 1
Tomatoes - 2
Coconut milk - 1 cup
Garam masala powder - 1 spoon
Red chilli powder - 1 spoon
Turmeric powder - 1/2 spoon
Ginger garlic paste - 1 spoon
Coriander leaves
Oil
Salt

Cooking time - 15-20 mins

Procedure:
Heat a vessel and add oil into it. Once oil is heated add onions and fry until brown.
Now add turmeric and ginger garlic paste fry for 2 mins. To this add the chopped tomatoes and cook well.
Add cauliflower florets and chopped aloo. And then add red chilli powder, salt and garam masala.
When 3/4th of the curry is cooked add the coconut milk and cook for sometime.
When curry is done remove from stove and garnish with coriander leaves.
Note: If you need little gravy add water with coconut milk.

Soya palak curry

Ingredients:
Soya mince - 1 cup
Palak - 2 cups
Onion - 1
Tomato - 2
Red chilli powder - 1 spoon
Garam masala - 1 spoon
Ginger garlic paste - 1 spoon
Curry leaves - 10-15
Turmeric - 1/2 spoon
Salt
Water
Oil

Cooking time: 15 mins

Procedure:
Boil 2 cups of water and keep aside. Now add the soya mince into it and allow it to soak for 5 mins.
After 5 mins remove drain the water and squeeze the soya for any excess water. Keep the soya aside.
Heat a vessel and add oil into it. Once oil is heated add the onions and curry leaves.
Add the ginger garlic paste and turmeric. Fry until onions turns light brown.
Now add the chopped palak, tomato, red chilli powder and salt.
Cook for 5mins and now add the soya and garam masala to it.
Cook for another 5-10mins or until its cooked.

Sorakai kofta

Ingredients:
Sorakai (Bottle gourd) - 250 gms
Gram flour - 1/2 cup
Rice flour - 2 spoons
Corn flour - 1 spoon
Green chillies - 3
Grated ginger - 1 spoon
Coriander powder - 1 spoon
Jeera - 1 spoon
Cloves - 3
Bay leaves - 2
Cinnamon stick - 1 inch
Red chilli powder - 1 spoon
Ginger garlic paste - 1 spoon
Onions - 2
Tomatoes - 3
Coriander leaves
Water
Oil

Procedure:
Grate the sorakai and squeeze the excess water from it.
Now add gram flour, rice flour, corn flour, green chillies, ginger and salt in it.
Heat a pan with oil for deep frying. Once oil is heated take the lemon size balls of the batter and deep fry in oil.
When the kofta turns golden brown remove from it and place it on a tissue paper.
Repeat the same for the remaining batter.
Heat another pan and add 1 spoon oil in it.
Once oil is heated add jeera, onions and tomatoes. When they are half cooked remove from pan and allow it to cool.
Once it is cooled grind it to fine paste.
In the same pan add little oil. When oil is heated add cloves, bay leaves and cinnamon.
Now add ginger garlic paste and stir for 2-3 mins. Add the ground paste prepared above, red chilli powder, coriander powder and salt.
Add little water as per the consistency you need for gravy.
Cook until it comes to a boil. Now add the kofta balls.
After 5mins remove from stove. Dont serve immediately wait for 5-10mins until the koftas become soft in gravy.

Capsicum soya curry

Ingredients:
Capsicum - 2
Soya chunks - 1 cup
Onion - 1
Tomato - 2
Turmeric - 1/2 spoon
Red chilli powder - 1 spoon
Coriander powder - 1 spoon
Garam masala powder - 1/2 spoon
Warm water
Salt
Oil

Procedure:
Heat a pan and add oil into it. Once oil is heated add onions into it.
Until onions are fried a little, take a bowl with warm water and keep the soya chunks in it for 5-10 mins.
Once the onions are fried add turmeric and stir.
Now add capsicum and fry for 5mins.
Squeeze the excess water from the soya chunks and add into the pan. Add tomatoes.
Later add red chilli powder, salt, coriander powder and garam masala powder.
Cook for another 10 mins and remove from heat.

Mixed veg curry

Hi Friends,

Sorry for no updates in the blog since more than a month. I was on short vacation as I returned back to India :) From now on I may not be able to update my blog daily as before but surely I'll update it weekly. I hope friends, you'll still view my blog and provide your comments, suggestions and support :)

Ingredients:

Green peas - 1 cup
Carrots - 2
Beans - 10-15
Onion - 1
Cloves - 2

Cinnamon stick -  1 inch

Bay leaves - 2

Red chilli powder - 1 spoon

Corn flour - 1 spoon

Milk - 3 spoons

Turmeric - 1/2 spoon

Salt

Oil

Procedure:

Heat a pan and add oil into it. Once oil is heated add onions.

Fry the onions for a while and then add turmeric powder, cloves, bay leaves and cinnamon stick.

Now add all the vegetables and mix well. (I added only 3 varieties you can add more)

Stir for 5mins and now add red chilli powder and salt.

Mix the corn flour in milk and keep aside.

Once the vegetables are cooked add the corn flour mixture.

Cook for another 5-10 mins and remove from heat.

Dum aloo

Ingredients:
Baby potatoes - 7-8
Tomato - 2
Onion - 1
Cumin seeds - 1 spoon
Ginger garlic paste - 1 spoon
Coriander powder - 1 spoon
Garam masala - 1/2 spoon
Red chilli powder - 1 spoon
Turmeric - 1/2 spoon
Curd - 4 spoons
Salt
Oil

Procedure:
Boil the potatoes and keep aside. Don't over cook them.
Heat a pan and add 1 spoon oil. Once oil is heated stir fry the potatoes in oil and keep aside.
Grind the onion and tomatoes separately.
In the same add oil and when oil is heated add onion paste, cumin seeds, ginger garlic paste and turmeric.
When onion turns light brown add tomato paste, coriander powder, garam masala, red chilli powder and salt.
Once tomato is cooked add the potatoes and curd. Cook for some more time.
When it is done remove from heat and serve hot with roti or rice.

Palak gravy

Ingredients:
Palak - 4 cups
Tomato - 1
Onion - 1
Ginger garlic paste - 1 spoon
Green chilli - 4
Dry red chilli - 2
Cloves - 3
Cinnamon stick - 1
Cardamom - 2
Mint leaves - 10-15
Cumin seeds - 1 spoon
Turmeric - 1/2 spoon
Water
Oil

Procedure:
Keep the palak leaves in boiling water for 10 mins. And later grind it to smooth paste.
Grind the tomato, green chilli, cloves, cardamom, cinnamon stick, mint to a fine paste.
Heat a pan add oil in it. Once the oil is heated add the onions, ginger garlic paste, turmeric and cumin seeds.
When the onion turns light brown add tomato paste. Stir fry until raw smell is gone.
Now add palak paste, salt as per taste and water as required for your gravy consistency.
Cook for 10-15 mins once done remove from heat and serve hot with rotis or rice.

Cabbage aloo chana curry

Ingredients:
Cabbage - 2 cups
Aloo - 2
Soaked chana dal - 1/4 cup
Onion - 1
Red chilli powder - 1 spoon
Tomato - 2
Coriander powder - 1 spoon
Garam masala - 1/2 spoon
Ginger garlic paste - 1/2 spoon
Turmeric - 1/2 spoon
Salt
Water
Oil

Procedure:
Heat the pressure cooker and oil in it. Once the oil is heated add the onions.
When the onion turns light brown add turmeric and ginger garlic paste.
Now add cabbage, aloo, tomatoes and soaked chana dal.
Stir fry for 5 mins. Now add red chilli powder, coriander powder, garam masala, salt and little water.
Now close the lid and pressure cook for 2 whistles.
Once done remove from heat and serve hot with roti or rice.

Aloo egg curry

Ingredients:
Aloo - 2
Egg - 3
Curry leaves - 10
Green chillies - 4
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Ginger garlic paste - 1 spoon
Onion - 2
Garam masala - 1/2 spoon
Turmeric - 1/2 spoon
Salt
Oil

Procedure:
Heat a pan and add oil into it. Once the oil is heated add cumin seeds, mustard seeds, curry leaves, onions, ginger garlic paste, green chillies and turmeric.
Once the onion turns light brown add the aloo. Cook until the aloo turns soft.
Beat the eggs into the curry and close the lid for 5 mins.
Add salt and garam masala. Mix properly and remove from heat.
Garnish with coriander leaves and serve hot with roti, rice or puri.

Dahi aloo

Ingredients:
Boiled aloo - 3
Curd - 1 cup
Coriander powder - 1 spoon
Cumin powder - 1 spoon
Garam masala - 1/2 spoon
Red chilli powder - 1 spoon
Ginger garlic paste - 1 spoon
Turmeri - 1/2 spoon
Cumin seeds - 1 spoon
Water
Onion - 1
Oil
Salt

Procedure:
Take a bowl and mix curd, red chilli powder, turmeric, coriander powder, cumin powder, boiled aloo and salt. Keep this aside.
Heat a pan and oil in it. Once oil is heated add onions, cumin seeds and ginger garlic paste.
Fry the onions until light brown and later add the curd mixture and little water
Cook until oil comes out and remove from heat once done.
Serve hot with rice or roti.

Tomato egg curry

When I say tomato egg it reminds me about my cousin sister Jaya akka who prepares this curry really awesome. Its the same ingredients she uses but I don't know why I don't get the recipe in her style :P

Ingredients:
Egg - 3
Tomato - 2
Onion - 1
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Red chilli powder - 1 spoon
Garam masala - 1 spoon
Turmeric - 1/2 spoon
Curry leaves - 10
Coriander leaves - 1/4 cup
Ginger garlic paste - 1 spoon
Water
Salt
Oil

Procedure:
Heat a pan and add oil in it. Once oil is heated add cumin seeds, mustard seeds and curry leaves.
When they start to splutter add onions, turmeric and ginger garlic paste.
When onions turn light brown add the tomatoes, red chilli powder and salt.
Add little water and cook until tomatoes turn soft.
Now beat the eggs into the curry and close the lid for 5 mins.
After 5 mins remove the lid and add garam masala and mix well.
Cook until the egg is cooked completely. When it is done add coriander leaves and remove from heat.
Serve hot with chapati or rice.

Another session for teaching how to fry pulkas to Nandita :) And this is made by her and we ate with the egg curry :)

Sorakai palli curry

Ingredients:
Sorakai (bottle gourd) - 500 gms
Peanuts - 1/2 cup
Dry red chillies - 5
Garlic cloves - 4
Green chillies - 3
Onion - 1
Tomato - 1
Turmeric - 1/2 spoon
Corainder powder - 1 spoon
Coriander leaves - 2 spoons
Salt
Water
Oil

Seasoning:
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Chana dal - 1 spoon
Urad dal - 1 spoon
Curry leaves - 15

Procedure:
Heat a pan and dry roast the dry red chillies, garlic cloves and peanuts.
Allow them to cool and grind it to fine paste.
Heat the same pan and oil into it. Once the oil is heated add the seasoning ingredients.
When the dal turns to light brown add onion, green chillies and turmeric powder.
Once the onion is fried add tomatoes, sorakai, the ground paste and little water.
Add salt as per taste and close the lid and cook for sometime.
When it is half cooked add coriander powder. Remove from heat when it is done.
Garnish with coriander leaves.

Aloo palak curry

Ingredients:
Aloo - 3
Palak - 2 cups
Tomato - 1
Onion - 1
Cumin seeds - 1 spoon
Turmeric - 1/2 spoon
Garam Masala - 1 spoon
Red chilli powder - 1 spoon
Water
Salt
Oil

Procedure:
Heat a pan and add oil. Once oil is heated add cumin seeds, onion and turmeric.
When onion turns light brown add palak and stir fry for sometime.
Now add the aloo, tomato, red chilli powder, garam masala, salt and little water.
Cook until the aloo is cooked and remove from heat.

Spring onions with chana dal

Ingredients:
Spring onions - 2 bunch
Soaked chana dal - 1/2 cup
Tomato - 1
Red chilli powder - 1 spoon
Turmeric powder - 1/2 spoon
Ginger garlic paste - 1 spoon
Water
Salt
Oil

Procedure:
Heat the pressure cooker and oil in it.
Once the oil is heated add the ginger garlic paste and turmeric.
Stir fry for 2 mins. Now add the spring onions and saute for another minute.
Add soaked chana dal, tomato, red chilli powder, salt and 1 glass water.
Pressure the curry for 2 whistles and remove from heat.

Egg fry

Ingredients:
Boiled eggs - 6
Coriander powder - 2 spoons
Garam masala - 1 spoon
Red chilli powder - 1 spoon
Ginger garlix paste - 1 spoon
Turmeric - a pinch
Cumin seeds - 1 spoon
Curry leaves - 10-15
Salt
Water
Oil - 2 spoons

Procedure:
Cut the boiled eggs into half and keep aside.
Take a bowl and add coriander powder, garam masala, red chilli powder, ginger garlic paste, turmeric and salt.
Add 1-2 spoons of water in the above mixture to get the consistency of paste. Don't add too much of water.
Now apply this mixture to the eggs nicely and keep aside.
Heat a pan and add oil in it. Once the oil is heated add cumin seeds and curry leaves.
When they start to splutter add the eggs into it.
Stir fry the eggs until the raw smell of the mixture is gone.
Once its done remove from heat and serve hot.

Boiled egg curry

Ingredients:
Boiled eggs - 6
Coconut milk - 1 cup
Onions - 2
Tomato - 1
Coriander powder - 2 spoons
Cumin powder - 1 spoon
Garam masala powder - 1 spoon
Bay leaves - 2
Cumin seeds - 1 spoon
Red chilli powder - 1.5 spoon
Garlic cloves - 2
Turmeric - 1/2 spoon
Water
Salt
Oil


Procedure:
Grind the onions and make into a fine paste.
Heat a vessel and add oil in it. Toast the boiled eggs for 2-3 mins and keep aside.
In the same vessel add cumin seeds, turmeric, chopped garlic, onion paste and bay leaves.
When onion turns light brown add tomato, red chilli powder, coriander powder, cumin powder and garam masala.
Now add water, coconut milk, boiled eggs and cook for sometime.
Remove from heat when oil separates.

Palak fry

Ingredients:
Palak - 500 gms
Onion - 1
Cumin seeds - 1 spoon
Dry red chilli - 2
Green chilli - 2
Urad dal - 1 spoon
Salt
Oil

Procedure:
Heat a pan and oil in it. Once oil is heated add cumin seeds, onion, turmeric, urad dal, green chilli and dry red chilli.
Stir until the onion turns brown. Now add the palak and salt into it.
Cook until the palak separates from oil or its cooked.
Remove from heat and serve with hot rice or chapati.