Showing posts with label Curries. Show all posts
Showing posts with label Curries. Show all posts

Fish Tawa Fry


Since the time we started bringing Tilapia fillets, I have always grilled them. I am fish lover and its been a while since i had fish curry. Since i am trying to not eat too much coconut, I didnt want to make our traditional fish curry so I came up with this one. Turned out awesome. Reminded me of my favourite fish curry from Nandini restaurant in Bangalore that i use to have frequently around 10 years back.

Fish Tawa Fry
Ingredients
500gm Fish
1 Big Onion
2 Tomatoes
1 Spoon Tamarind
1/2 Spoon Black Pepper
1 Spoon Red Chilli Powder
1/2 Spoon Jeera Powder
1/4 Spoon Coriander Powder
1/4 Spoon Garam Masala
1/4 Spoon Turmeric Powder
4-5 Garlic cloves
1 Spoon Ginger
Coriander Leaves

Method
  • Marinate the fish with 1/4 Spoon Red Chili Powder, Coriander Powder and Salt.
  • In mixie, add tamarind, onion and black pepper leaving 6-7 aside. Grind to fine paste. Keep aside.
  • Heat oil in tawa and add in fish pieces. Let them cook for a minute.
  • Flip the fishes and cook for another minute. Take out of the tawa and keep aside.
  • In same oil add in onion paste and saute it till the raw smell from it goes away and you can only smell pepper in it.
  • In mean time grind tomatoes, garlic, ginger in mixer and make paste.
  • Add tomato paste, jeera powder, garam masala, turmeric powder, remaining black pepper and salt to onion and cook for 5 minutes with constant stirring.
  • Add in fish and lightly mix everything together. Cook for 2-3 minutes.
  • Sprinkle finely chopped coriander leaves and serve.

Notes
I used cleaned boneless Tilapia fillets each cut into four pieces but you can use any fish in any form but boneless has its own fun :)

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Coriander Chicken


Friday I when Ajoy asked me to make Chicken Rolls, I made this one for stuffing. I didn't want to make the red gravy so threw in some coriander and spices to go along with it. When he tasted the chicken, he was like this is out of world :) On the other hand, this was such a minor twist to how I cook chicken normally that I didn't even think about clicking photo and putting it as a blog post. My thought was because I made chicken after such a long time, probably he got too excited. But then, when we decided to invite friends for dinner last sunday, he was like you have to make that chicken again. After making it once again, and he giving same reaction after tasting it, I decided to click photos and may be post it. Now that even friends have same thoughts about the dish, I had to post the recipe :)

Coriander Chicken
Ingredients
1/2 Kg Boneless Chicken
1 Spoon Jeera Powder
1 Spoon Coriander Powder
1/2 Spoon Garam Masala
1 Spoon Red Chilli Powder
1 Spoon Black Pepper Powder
3-4 Garlic Cloves
1 Spoon Ginger Paste
1 Big Tomato
2 Cup Coriander Leaves
Salt to taste
Oil

Method
  • Marinate the chicken with salt, jeera powder, coriander powder, garam masala, black pepper powder and keep aside for half an hour.
  • Heat oil in a pan and add in marinated chicken. Cook on medium high till chicken browns a bit.
  • Meanwhile, in mixer mince tomato, garlic and ginger paste together.
  • Add in coriander leaves and grind it to fine paste.
  • Add it to the chicken, add some salt and cook till it reduces to dry gravy.

Notes
You can use this to make chicken rolls with onion or just it as a side dish with rice or roti. It just goes with anything.

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Lauki Kofta


Ajoy just loves lauki kofta so much so that he asks ma to make it every time we go to pune. Till last year, that did work out especially since we visited pune atleast each month. But after coming to Redmond, one thing I am sure Ajoy and me too missed was Ma's special Kofta. So this time when we were in india we did ask her to make it quite frequently but the recipe is so good that eating it once in a year doesn't satisfy the taste buds. So after I got the recipe from her, today I made it on valentine's day. Guess my gift to Ajoy :)

Lauki Kofta
Ingredients
3 Cup Bottle Gourd
1 Cup Carrot
1.5 Cup Besan
3 Spoon Corn Flour
2 Onion
2 Tomato
2 Cup Curd
4 Spoon Sugar
1/2 Spoon Chaat Masala
1/2 Spoon Jeera
1.5 Spoon Red Chilli Powder
1/2 Spoon Turmeric Powder
1 Spoon Corriander Powder
1 Spoon Jeera Powder
1 Green Chilli
1/4 Cup Cashews
1/4 Cup Raisins
Oil
Salt to taste

Method
  • Grate bottle gourd and carrot and mix well
  • Heat oil and add in jeera. Let it sputter
  • Add in grated bottle gourd and carrot and mix well.
  • Cook well stirring occasionally till the mixture dries up completely. Keep aside to cool down.
  • Heat oil in a pan and add chopped onion. Fry till translucent and keep aside.
  • In a mixie add tomatoes, red chilli powder, turmeric powder, jeera powder, corriander powder and salt. Grind well.
  • Add in cooked onion and grind to smooth paste. Keep aside
  • In the bottle gourd and carrot mixture, add besan, corn flour make soft dough
  • Prepare small balls with cashews, raisins and green chilli pieces in the center of them.
  • Fry the koftas in oil to brown color and keep aside.
  • In a pan add the grinded paste, 3 cups of water and let it simmer for 5-6 minutes till gravy attains consistency.
  • Add in koftas and simmer for another few minutes. Take of the heat
  • In a bowl, mix in curd, sugar and chaat masala.
  • While serving koftas, add in the kofta with the gravy, add curd and then garnish with grated carrot and some cashew pieces and raisins

Notes
Instead of carrot you can use raw banana as well.

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Chilli Prawns


I was looking to make something quick yet something different from the normal preparation (Prawns Masala) and then I came up with this.

Chilli Prawns
Ingredients
300g Cleaned Prawns
1 Spoon Garlic Paste
1 Onion
4 Green Chillies
4 Spoon Dark Soya Sauce
2 Spoon Tomato Ketchup
2 Spoon Corn Flour
Salt to taste
Oil

Method
  • Marinate the prawns with garlic paste and salt.
  • Deep fry them in oil few at a time for a minute
  • In same oil, add halved green chillies, onion and cook them with constant stirring
  • Add soya sauce, ketchup and again cook for couple of minute
  • Add prawns and stir for another minute
  • Mix corn flour in two cups of water and add it to the cooking prawns
  • Cook for 3-4 minutes till gravy thickens and prawns become tender

Notes
Well I didn't have spring onions to garnish otherwise I might have added it a bit for garnishing.

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Khatkhate


I loved this dish a lot since my childhood. Probably then I didn't realise it was the healthiest dish that I loved :D Just like the name says it uses almost everything that's in your fridge :)

Khatkhate
Ingredients
1 Cup Beans
1/2 Cup Mutter
2 Drum Sticks
2 Corn Cobs
1 Potato
1 Sweet Potato
1 Raw Banana
1.5 Spoon Tamarind
1/4 Cup Jaggery
1/2 Cup Coconut
1/4 Spoon Corriander Seeds
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
A pinch of Asafoetida
2 Spoon Ghee
Salt to taste

Method
  • In a half cup of water add the tamarind and keep aside.
  • In a pan, add beans and 4 cups of water and cook over high flame for 5 minutes
  • Cut each corn cob into 3 pieces and add the corn cob pieces and another 2 cups of water, Cook for another 5 minutes
  • Add drum sticks - cut into pieces, potato cubes, raw banana pieces, pieces of sweet potato and another 2 cups of water. Cook till they are almost done
  • Mean time grate coconut, tamarind (with its water that was it soaked in) and corriander seeds adding half cup of water.
  • Add it and mutters to the almost done vegetables.
  • Add turmeric powder, jaggery, red chilli powder and salt and simmer it.
  • In another small pan, add ghee and let the mustard splutter in it.
  • Add asafoetida and mix the tadaka with the vegetable.

Notes
You can optionally add 1 cup of pumpkin pieces too, but I couldn't as it wasn't available in the store here.

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Masala Daal


This Spicy daal was something I just experimented out when I was in pune. It turned out great. Actually mom dad loved it and then when I came here even ajoy liked it :) So thought of posting the recipe

Masala Daal
Ingredients
3 Cup Tur Daal
1 Onion
1 Tomato
6-7 Garlic cloves
1/4 Spoon Mustard
1/4 Spoon Jeera
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
1/2 Spoon Jeera Powder
1/2 Spoon Corriander Powder
1/4 Spoon Garam Masala
Corriander Leaves for Garnishing
Butter cubes
Salt to taste
Ghee

Method
  • Cook tur daal with 1 cup water in the cooker.
  • Heat the oil and let the mustard and jeera splutter in it
  • Add finely chopped onions, garlic pieces and fry till onions turn translucent.
  • Add turmeric powder, red chilli powder, jeera powder, corriander powder and garam masala and mix well.
  • Add tomato and cook till tomato is completely done.
  • Add in cooked tur daal, salt and mix well. Cook for couple of minutes with constant stirring
  • Add enough water for getting desired consistency to the daal and bring it to the boil.
  • Garnish with corriander leaves.
  • While serving serve with little butter cubes on top.

Notes
While cooking daal I dont mix too much of water, that way the cooked daal when added to masala completely soaks the taste and aroma.

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Khima Egg Masala


When we were about to leave from temporary housing, we had so many stuff remaining and we didnt want to carry too many items from there to permanant one. So thats what is the inspiration behind this experiment. Quite tasty and unique :)

Khima Egg Masala
Ingredients
450g Khima
4 Tomatoes
2 Onions
3 Eggs
1 Spoon Garam Masala
1.5 Spoon Red chilli Powder
1 Spoon Turmeric Powder
1/4 Spoon Black Pepper
2-3 Cinnamon
1/4 Spoon Garlic Paste
1/4 Spoon Ginger Paste
1/2 Spoon Corriander Powder
A pinch of Jeera Powder
Corriander Leaves for Garnishing
Salt to taste
Oil

Method
  • Hard boil eggs and keep them aside.
  • In a pan heat oil and add washed and drained Khima to it.
  • Cook till it turns brown in color and oil separates out. Keep aside.
  • In same oil add black pepper, cinnamon and let it turn light brown in color.
  • Add finely chopped onion, garlic paste, ginger paste to this
  • When onion is completely cooked, add 1/2 spoon turmeric, 1 spoon red chilli powder, garam masala, corriander powder and jeera powder
  • Mix well and cook for couple of minutes
  • Let it cool down and grind the mixture in mixie.
  • In same pan in a spoonful of oil add this grinded mixture and grated tomatoes and cook till tomato is half done.
  • Mix 1/4 cup of water in it, Salt to taste and the fried keema to it. Cook till completely done and almost dry. Keep aside
  • Grate the eggs, add turmeric powder, chilli powder and salt to taste to it and keep aside.
  • While serving, add small portion of keema masala into the bowl, top it with grated egg mixture and garnish with corriander leaves.

Notes
One can actually add, cheese or paneer as well instead of egg but I thought egg would be the best one to go along this recipe flavour.

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Palak Pakoda Kadhi(Spinach Pakoda Curry)


Since I was small, My Dad always tells mom that in his company canteen he gets amazing Kadhi Bhaji(Curry Pakoda). And there use to always an attempt from mom to get the same taste and even then dad would be more inclined towards his canteen bhaji. So as kids we normally had this item almost twice a week or so giving another reason that this type of curry wont give cough unlike butter milk. So when I thought of preparing this, I decided to use Green vegetable for pakodas for more nutrition value of the curry. And here I got amazing item in my favourite list.

Palak Pakoda Kadhi(Spinach Pakoda Curry)
Ingredients
3 Cup Palak Pakodas
6 Cup Butter Milk
A Pinch of Turmeric Powder
1/4 Spoon of Mustard
A Pinch of Asafoetida
3 Spoon Sugar
1 Spoon Ghee
Salt to taste

Method
  • In the butter milk, mix sugar and salt to taste and keep aside.
  • Heat the ghee in a small pan and let the mustard splutter in it.
  • Add Asafoetida, turmeric powder and take off from the flame
  • In the buttermilk add this ghee mixture and mix well.
  • While serving, add the pakodas to the above curry and serve.

Notes
You can additionally add Curry leaves in the ghee to give it that flavour but I perferred not to so that I can relish palak and the curry taste rather than the curry taste only.

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Chilli Paneer


I love chinese and its been ages since I had it outside. Yeah we had gone for it couple of weeks back but whatever we had ordered wasnt upto the mark and hence didnot count :) Hence yesterday I thought lets give it a shot at home. I have earlier tried these stuff at home as well, but then the taste wasnt authentic. But yesterday I can say I mastered it. So here is the recipe for you.

Chilli Paneer
Ingredients
400gm Paneer
1 Onion
6 Chillies
15 Garlic Cloves
A Pinch of Black Pepper Powder
2 Spoon Dark Soy Sauce
1 Spoon Tomato Ketchup
1 Spoon Corn Flour
2-3 Strands of Spring Onion
Salt to taste
Oil

Method
  • Cut the paneer into medium sized cubes and fry them in oil over medium heat till light gold in color. Keep aside
  • In same oil fry onions till translucent.
  • Add chopped chillies and garlic and cook till fragranant
  • Add black pepper powder and Soy sauce and cook for a minute
  • Add paneer cubes and tomato ketchup. Cook for 2-3 minutes
  • Mix corn flour in a cup of water and add it to the paneer mixture.
  • Add more water if needed and cook the paneer with closed lid for 3 minutes.
  • Garnish with chopped spring onions and serve

Notes
Chop the green chillies in slanted fashion for this so that you get the same look and feel that you see in restaurants.
Do not fry paneer till its completely crispy from outside. You want to keep it as soft as possible and yet fry it so that it gets the proper texture.
Also if you are looking for it as starter which is dry, add little less water and cook for some more time if required so that the final result is dry :)

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Kofta Curry


Whenever we get bottle gourd, ajoy has this demand of Koftas and so yesterday was the day when I obliged and made it for him. Here is the recipe.

Kofta Curry
Ingredients
4 Cup Grated Bottle Gourd
1.5 Cup Bason
2 Tomatoes
1 Onion
1/2 Spoon Garlic Paste
1 Spoon Jeera
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
1/4 Spoon Garam Masala
1/4 Spoon Aamchur Powder
1/4 Spoon Corriander Powder
Corriander Leaves for garnishing
Salt to taste

Method
  • Apply salt to the grated bottle gourd and keep aside for few minutes.
  • Squize out water from the bottle gourd and mix bason, 1/2 spoon jeera, 1/2 spoon red chilli powder, garam masala, aamchur powder
  • Prepare lemon sized ball out of this mixture and deep fry them in oil over low-medium heat. Keep aside
  • Heat little oil in a pan and let the jeera splutter.
  • Add the finelly chopped onion and garlic paste and cook till golden brown
  • Add turmeric powder, remaining red chilli powder, corriander powder and salt
  • Add tomatoes and cook well. Add water and bring to boil. Once the tomatoes are cooked well keep the mixture aside to cool down a bit
  • Put the mixture into the mixie and grind to fine paste
  • In a pan add this grinded mixture, enough water to make running gravy and koftas and bring to boil
  • Garnish with corriander leaves and serve

Notes
I tried to keep the kofta spicy and gravy very less spicy so that one can enjoy koftas rather than gravy. You can vary it to your taste though

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Katachi Aamati


This one is prepared using the remaining water from the daal that is used to cook the Puran and puran itself. The aamati is sweet and sour in taste and goes amazingly well with the puran poli.

Katachi Aamati
Ingredients
2 Cup Water from Cooked Chana Daal
1/2 Cup Puran
1/2 Cup Jaggery
2 Spoon Tamarind
1 Spoon Corriander Seeds
1 Spoon Jeera
1/2 Spoon Mustard
1 Spoon Red Chilli Powder
4 Spoon Grated Coconut
15 Curry Leaves
Salt to taste
Oil

Method
  • Soak tamarind in a cup of water and keep aside.
  • Heat a spoonfull of the oil and add corriander seeds and jeera.
  • Add grated coconut and fry the mixture till golden in colour.
  • In a mixie, add this coconut mixture along with tamarind. And grind to smooth paste. Keep aside
  • Heat another half spoon of oil and let mustard splutter in it.
  • Add curry leaves and fry for a minute
  • Add the tamarind - coconut paste and fry for another minute
  • Add the red chilli powder and saute for another minute.
  • Add daal water, puran and jaggery. If needed add more water if it lookss thick.
  • Add salt to taste and bring it to boil. Serve the sweet and sour curry with puran polis

Notes
You can use normal water if you do not have cooked daal water left over.
For preparing puran refer to Puran Poli recipe.

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Stuffed Paneer


I was looking for variations in paneer and came across Paneer Pasanda Recipe on youtube. I really liked the way the dish was done, especially paneer stuffing and hence I came up with this one after few alterations to the recipe.

Stuffed Paneer
Ingredients
400gm Paneer
2 Spoon Raisins
1/4 Cup Corriander Leaves
2 Green Chillies
1/2 Spoon Maida
1/2 Spoon Corn Flour
2 Tomatoes
1/2 Spoon Jeera
1/4 Spoon Mustard
1/2 Spoon Turmeric Powder
1 Spoon Red Chilli Powder
1/2 Spoon Garam Masala
1/4 Spoon Jeera Powder
1/4 Spoon Corriander Powder
1/2 Spoon Kasuri Methi
1 Cup Cream
Salt to taste
Oil

Method
  • Cut the paneer into triangle shaped pieces - medium sized
  • Grate 3 pieces and rest keep aside
  • With the grated paneer mix, finely chopped corriander, finely chopped green chillies and raisins. Keep aside
  • For the other traingle shaped pieces, slit the paneer from diagonal side such that it gives little butter fly shape when slightly opened
  • Fill-in the stuffing of -paneer and raisins that we kept aside.
  • Mix maida, corn flour and water in a bowl to form paste
  • Dip the stuffed paneer pieces in this mixture and keep aside.
  • Heat oil in a pan and fry the stuffed paneer pieces in a pan over medium flame to light brown colour. Keep aside
  • In same oil, let the mustard and jeera splutter.
  • Add finely chopped tomatoes to this
  • Add red chilli powder, jeera powder, corriander powder, turmeric powder, garam masala to this and cook till tomatoes are completely done.
  • After the above mixture cools down, add kasuri methi and grind it in mixie to get smooth paste with fine particles of black mustard, jeera and kauri methi visible.
  • In same pan add this paste and enough water and the fried stuffed paneer. Bring it to boil
  • Add the salt and cream to this and cook for another minute or two.

Notes
I didnt cook kasuri methi before gridning, and kept its quantity little higher which gave the gravy very unique taste.

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Butter Chicken


This is one of my favourite in the restaurants, Standard recipy, less spicy and yet delicious.. I had tried this a month back and it turned out amazing, but had not been keeping enough enegry to take up pics and post recipies, so when yesterday when I prepared this, I thought of posting this here.

Butter Chicken
Ingredients
300gm Boneless Chicken
2 Tomatoes
1 Onion
1.5 Spoon Red Chilli Powder
2 Spoon Corriander Powder
1 Spoon Kasuri Methi
1 Spoon Jeera
1/2 Spoon Garlic Paste
1/2 Spoon Ginger Paste
A pinch of Orange Red Color
1/2 Spoon Sugar
1/4 Spoon Tomato Ketchup
1 Cup Cream
4 Spoon Butter
Salt to taste
Oil

Method
  • Cut the chicken into rectangular pieces
  • Marinate them with salt, 1 spoon red chilli powder, 1 spoon corriander powder, 1/4 spoon garlic paste and 1/4 spoon ginger paste
  • Heat oil and fry the chicken pieces for 4-5 minutes. Keep them aside
  • In same oil, add jeera and let it splutter.
  • Add chopped onion, kasuri methi and remaining garlic paste, ginger paste, red chilli powder, corriander powder to this.
  • Add water and let it boil.
  • Add the finely chopped tomatoes and cook till tomatoes are completely done
  • Grind this to paste in the mixer and keep aside
  • In a pan, heat butter and add this paste and salt to it
  • Mix 1/2 cup of water and orange color and add it to the gravy.
  • Add sugar, ketchup and fried chicken pieces and bring to boil
  • Switch the flame to low and add cream and cook for 4-5 minutes

Notes
While adding the cream dont forget to switch the flame to low as otherwise it wont mix properly

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Samak Rice with Groundnut Curry


When I was small mom use to cook this on all fasting days and I use to be waiting for such days as I just loved this amazing taste of rice with groundnut curry. Today when i heard from so many people that its shivraatri i couldn't resist fasting and eating this.

Samak Rice

Varyacha Bhaat
Ingredients
1 cup Samak (Varyacha tandul)
2 cup Water
1/2 spoon Jeera
2 spoon Ghee
Salt to taste

Method
  • Heat ghee in a pan
  • Add jeera and let it sputter
  • Add samak in it and fry till its pinkish
  • Mix water, salt and cook on medium flame

Notes
You can add little ground nut powder as well while frying the rice. That will give nice taste and then no need to prepare groundnut curry. But i like groundnut curry so i didn't add it :)

Groundnut Curry

Shengadanaa Aamati
Ingredients
1 cup Groundnut
3 cup Water
2 spoon Jaggery
3-4 Green Chillies
3-4 Kokam
1/2 spoon Jeera
Salt to taste
1 spoon Ghee

Method

  • Roast the groundnuts and remove the cover
  • Grind the groundnuts by mixing water
  • In a pan heat this grinded mixture
  • Add jaggery, crushed green chillies, kokam and salt to it and boil
  • In another pan heat the ghee, add jeera to it and let it sputter
  • Mix this heated ghee and jeera with the boiling curry

Notes
One must grind the groundnuts to very fine paste otherwise water won't mix well with the curry and curry will have the groudnut paste at bottom and watery curry on top which doesn't taste nice at all

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Mung Daal


Of all Daals i just love mung daal and this is frequent in our meals.. It had never occured to me to post this recipe.. Its only when boudi's uncle (my sis-in-law's uncle) visited us and he couldn't stop praising the daal, i thought of posting this one. Even mom dad were quite impressed by its unique flavour, aroma and simplicity. So here is the my style of mung daal for you.

Mung Daal
Ingredients
3/4 cup mung daal
1 medium sized onion
3 green chillies
1/2 spoon turmeric powder
1/2 spoon garlic paste
1/2 spoon jeera
1/2 spoon mustard
4 spoon ghee
Salt to taste

Method
  • Cook the mung daal in pressure cooker (4 whistles)
  • Heat ghee in a pan
  • Add mustard and jeera and let it sputter
  • Add finely chopped onion and cook till its translucent and the raw smeel goes away
  • Add garlic paste, chopped green chilli pieces, turmeric powder and cook for a while
  • Add cooked mung daal to this and stir well
  • Mix some water to get the desired thickness and boil it

Notes
I sometimes add fresh red chillies (not the dried ones) as well along with green chillies that gives the daal nice look and taste.
Garnish the daal with corriander leaves if you like

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Prawns Masala


I just love prawns, any recipy.. But this one ma's(mother-in-law) style is most faviourite one.. even better than fried one :) I just love it.

Prawn's Masala
Ingredients
400 gm Prawns
2 onions
2 tomatoes
1/2 spoon ginger paste
1/2 spoon garlic paste
1 spoon red chilli powder
1 spoon turmeric powder
Grated coconut for garnishing
Salt to taste
Oil

Method
  • Heat little oil in the pan
  • Fry the prawns in the oil for a minute of so and keep aside
  • In the same oil add finely chopped onion
  • Once onion is translucent, add garlic paste, ginger paste, red chilli powder, turmeric powder
  • After a while add finely chopped tomato and cook for 2-3 minutes
  • Add a cup of water and cook with covering pan by a lid
  • Keep aside for cooling
  • In a mixie grind to get the uniform paste
  • In a pan add this grinded gravy, a cup of water, fried prawns and cook till gravy gets desired thickness
  • Add grated coconut and salt and cook for a minute

Notes
Actually ma doesnot grind the gravy in a mixie instead she lets cook the tomato till it completly dissolves, but i prefer it to grind that way even onions give the gravy a nice taste

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Khima Muttor


This recipe is ajoy's faviourite one.. Wherever we go ajoy wants to it khima muttor.. Yesterday when i asked him to get pomplet and he didn't get it, he got Khima.. So here is the recipe

Khima Muttor
Ingredients
1/4 Kg Khima
1.5 cup muttor
3 Tomatoes
3 Onions
1/2 spoon garlic paste
1/2 spoon ginger paste
2 spoon red chilli powder
2 spoon garam masala
1/2 spoon turmeric powder
1/2 spoon jeera powder
1/4 spoon corriander powder
2-3 spoon corriander leaves
Salt to taste
Oil

Method
  • Cook khima in cooker by adding around a cup of water
  • Add 2-3 spoons of oil in a pan and heat it
  • Add finely chopped onions to it and cook till onions are translucent
  • Add garlic and ginger paste and cook for a while
  • Add finely chopped tomatoes in it and cook till they are completely done and almost smashed
  • Add tuermeric powder, red chilli powder, garam masala, corriander powder and jeera powder
  • Let the miture cook for a while and then keep aside for cooling
  • Grind this mixture in a mixie to get fine paste, add little water if required
  • Now, heat a spoon of oil in a pan and then add this grinded mixture to the pan
  • After a while, add cooked khima along with the water it was cooked in, muttor and a cup of water more
  • Cook on high flame with constant stiring till the mixture is thick enough
  • Garnish with finely chopped corriander leaves

Notes
Khima tastes better with fresh khima than those frozen stuff we get in market. Earlier I had tried with frozen one but it didn't taste as good as this one.
I had prepared mutton khima, but chicken khima can be prepared in same way

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Paneer Peshwari


This was the dish, we liked in Gokul, CMH Road , Bangalore.. We were mad about this vegetable in Gokul.. I had been preparing this vegetable since long time now.. But after marriage we hardly prepared this.. And when we realised that yesterday, it was the item for dinner..

Paneer Peshwari
Ingredients
200g Paneer
2 Onions
3 Tomatoes
1/2 spoon garlic paste
1/2 spoon ginger paste
1/2 spoon turmeric powder
1 spoon red chilli powder
1/2 spoon garam masala
1 spoon jeera powder
1 spoon corriander powder
Salt to taste
Oil

Method
  • Grate the paneer, Chop onions and tomatoes
  • Heat little oil in a pan and add finely chopped onions
  • Once onions turn slightly reddish, add ginger paste and garlic paste
  • After a while add turmeric powder, red chilli powder, garam masala, jeera powder, corriander powder to it and stir well
  • Add tomatoes and cook them well
  • Take the mixture off the stove and let the mixture cool down
  • Grind the mixture in the mixie
  • Again heat a pan and add this mixture with little water
  • Add the grated paneer and salt and let it cook for some time till paneer is cooked well and gravy has enough thickness

Notes
You can add little capsicum to the vegetable, but since we both don't like capsicum we avoid it :)

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Chicken Biryani With Groundnut Gravy


I had never prepared chicken biryani before so when i decided to cook it i did search a lot on internet. Also asked our maid for it so that i get to know how they cook it. And then i came up with this one which is outcome of my research.

Chicken Biryani

Chicken Biryani
Ingredients
1/2 kg chicken
4 cups of rice
1 cup milk
1 cup curd
2 onions
1/2 cup tomato puree
1 tea spoon ginger paste
1/2 tea spoon garlic paste
3 spoon turmeric powder
3 spoon garam masala
3 spoon red chilli powder
2 spoon corriander powder
1 spoon cumin powder
1 spoon green cardamom powder
A pinch of Safron
Salt to taste
Oil
Method
  • Heat oil in a pan and add finely chopped onion to it
  • Once onion is reddish add tomato puree to it and cook well
  • Add garlic paste, ginger paste, 1 spoon garam masala, 1 spoon turmertic powder, 1 spoon red chilli powder, 1 spoon corriander powder and 1/2 spoon cumin powder to it and stir well.
  • Add curd and salt to it and cook for a while
  • Add chicken pieces to this mixture and cook till gravy dries completely and oil separates out. Keep aside
  • Mix 4 cups of rice, milk and safron and cook it
  • In a heat little oil/ghee and add green cardamom powder to it
  • Add remaining turmeric powder, red chilli powder, garam masala, corriander powder and cumin powder
  • Mix cooked rice and salt and stir well
  • In a cooker pot add a layer of this above prepared rice then cooked chicken pieaces and then remaining rice
  • Let it cook on vapour for a minute or two
  • Serve hot with the groundnut gravy and raita

Notes
I had been told to fry uncooked rice on ghee, add other masala items and then cook the rice but I prefered to it otherway that is to add masala after cooking rice as it gives nice aroma and taste to the rice.

Groundnut Gravy

Groundnut Gravy
Ingredients
1/2 cup Groundnut powder
2 Tomatoes
1 spoon garam masala
1 spoon turmeric powder
1 spoon red chilli powder
1 spoon corriander powder
1/2 spoon cumin powder
Salt to taste
Oil

Method

  • Heat oil in a pan and add finely chopped tomato to it
  • After tomatoes are cooked well(it becomes paste), add red chilli powder, corriander powder, cumin powder and garam masala
  • Add groundnut powder and salt to it
  • The miture will be like a dry chutney ball, let it cook for a while
  • Add water to it and boil it to get the thick gravy

Notes
The above gravy is not too hot as I didn't have enough curd for raita, you can make it hot as per your taste

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Muttor Paneer


I just love paneer and with paneer its even more delicious.. I have quite a few recipes of paneer (for curries) but this one is my fav...

Muttor Paneer
Ingredients
200g Paneer
1 cup muttor
4 tomatoes
2 onions
1/2 spoon garlic paste
1/4 spoon ginger paste
1/2 spoon turmeric powder
1.5 spoon red chilli powder
1.5 spoon jeera powder
1 spoon corriander powder
1/2 spoon garam masala
Corriander leaves to garnish
Salt to taste
Oil

Method
  • Deep fry cubed paneer on medium flame
  • Fry finely chopped onions till golden brown and keep aside for cooling
  • Cook the muttor on steam and keep aside
  • In a mixer grind tomatoes, fried onions
  • Heat little oil in a pan and add this grinded mixture to it
  • Add turmeric powder, red chilli powder, jeera powder, corriander powder, garam masala, garlic and ginger paste and mix well
  • Let the mixture cook well (atleast for 5 min), add water if required
  • Add paneer cubes, muttor and salt to it and again cook well
  • Garnish with finely chopped corriander

Notes
For making paneer pieces soft, add the fried paneer pieces to boiled water and let the pieces settle down the bottom

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