Recipe 21: SnakeGourd Gravy Curry for Chapati

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Whenever I have snake gourd at home – the usual recipes I make are a curry with coconut mix or a yogurt based chutney. As our dinners mostly comprise of chapati and a curry to go with – I was planning of experimenting with snake gourd recipe I preserved from Eenadu paper long time back. It took me around an hour to prepare the curry, but when I see my family enjoying the food – all my sweat in the kitchen is converted into happiness into my heart almost instantly.

Here you go for the recipe:

Ingredients:

Snake gourd – Cut into round thick pieces, 2 cups

Tomato paste – 1 cup

Spices : Biryani Leaf – 1,  cloves – 2, Black pepper – 4/5,  Jeera – 1 tsp

besan flour – 1/2 cup

Masalas : Red Chilli powder – 1 tsp, Haldi – 1/2 tsp, Garam Masala – 1 tsp (Adjust according to taste)

Cashews – around 15, soaked in water for 1/2 hour and ground to a nice paste

Kasturi Methi – few strands

Onions – 2 big, finely chopped

Coriander leaves – for garnish

Procedure:

1. Pressure cook the snake gourd for 1 whistle only – the shape should be intact while cooked.

2. Take kadai, add a tbsp of oil and fry the cooked snake gourd pieces and keep aside.

3. Take some more oil, and add the spices mentioned above.

4. Add the chopped onion and once cooked well, add the besan powder and fry till the raw smell is gone.

5. Add tomato paste to this and let it boil.

6. Add all the masalas and let it cook for another 2-3 minutes.

7. Add the fried snake gourd pieces, cashew paste and kasturi methi.

8. Keep it in sim for about 3-4 minutes so that the curry mixes well.

9.Garnish with coriander leaves.

Have a good day and keep rocking!!

 

 

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Powders : Chilli Powder

My amazing Sister In Law got this one from her friend, and prepared this for our regular use at home. Very fine taste, I thought why not blog it to let everyone know and try 🙂

Chilli Powder

 

Chilli Powder measurements:
1 Kg mirchi
mustard:50g,
dhaniyalu:250g,
jeera:100g,
Methi Seeds: 10g,
Turmeric:100-150g,
Garlic:150g.
Procedure:
Dry fry each one of them, except Garlic and Turmeric.
Blend well.
Shelf life:
Around 6 months. Keep it in an airtight container.
Have a good day and keep rocking!!

Curry : Usal Bhaji for Chapati

It’s been 10 days since I wrote on my personal blog, and you know how the feeling is? It’s like you remember to call your best friend everyday, but some how bogged down by daily uncertainties and it never happens. So, today I finally make up my mind and devote the morning session to my pending blog posts.

Here we go, my 19th recipe for the year. This one is for Chapati, and extremely yummy and nutritious one. I made it twice within the same week, and my entire family loved it. Do give a try!

 

Usal Gravy curry for chap

Total time: 30-40 minutes

Ingredients

Whole Moong Dal – 250 gm

For the gravy:

Onions – 2 big, 3-4 cloves garlic, small piece of ginger, 1 tsp coriander seeds, 1 medium cup fresh coconut, 2 tsp jeera

For the curry:

1 Big onion

2 medium tomatoes

1 big lemon

Red chilli powder, to taste

Garam Masala, to taste

Salt, to taste

Turmeric, to taste

Procedure

1. Soak the whole moong dal for approximately 7-8 hours. Pressure cook for 5 whistles.

2. Add few drops of water, and fry all the ingredients mentioned in the section “For gravy”. Let it cool, and grind to a fine mixture.

3. Take a pan, and put some oil. Add onion and fry until translucent. Then, add the gravy and let it get hot on the flame. Once done,  add turmeric, red chilli powder and garam masala. Add these as per your family’s tastes. Add garam masala in relatively lesser quantities.

4. Pour some water / usal leftover broth and let it simmer a bit. Add the usal and tomato pieces.

5. Add Salt accordingly, and switch off once all the ingredients are mixed well ( 5 minutes)

6. Garnish with coriander leaves and sprinkle generous quantities of lemon juice after cooling down.

Cooking Notes

1. Cook this curry, when you have some time at hand. This is not a quick curry idea, but well worth the time.

2. Make sure the usal don’t get smashed during the cooker process. Otherwise, you’d have the entire curry mushy and the texture would be lost.

Do give a try and let me know. Have a good day and keep rocking!!

Curry : Cauliflower Gravy Curry for Chapati

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Cooking is one of my favorite things. I always remind myself to do it more often than i do now. It really has therapeutic effects on me – I just forget the entire world when i enter the kitchen. The entire process of cooking, and smelling the food to check if the spices & salt are good is just an awesome feeling. Today, I present Cauliflower Gravy curry to go with Chapati / Naan.

Total time taken : 45 minutes

Ingredients

Cauliflower – 1 big, cut into florets

Paneer – 100 gms cut into cubes

Ginger Garlic Paste – 1 tsp

Onion – 1

Tomatoes – 4

Lemon – 1

Coriander Leaves – a bunch, for garnishing

For the spices

Cashews – 12, Cumin, Cinnamon, Cardamom, Garam Masala, Red Chilly Powder, Milk, Turmeric

Method:

1. Cook the cauliflower florets in boiling water with turmeric added. It will help remove any worms present in the vegetable. 

2.  Midly fry the paneer in ghee and keep it aside.

3. Soak cashews in milk for 1/2 hour . Grind all the ingredients mentioned in “For Spices” section into a smooth paste.

4. Heat the kadai and add ginger garlic paste. 

5. Add Onion and fry until translucent.

6. Add the “for spices” mix.

7. Puree the tomatoes and add the puree to the mixture in the kadai.

8. Add required salt, 1-2 cups of water depending on how watery you need the gravy curry. Close the lid and let it boil. 

9. Add cauliflower florets, paneer and close the lid again. Simmer for 10 minutes.

10. 5 minutes after you switch off the stove, add lemon juice and garnish with coriander leaves.

Enjoy the tasty curry.

Cooking notes:

1. The taste is very different when you puree everything together ( spices + tomatoes) or both the purees different. The different purees definitely add great taste to the curry.

2. The consistency became a bit watery for me, and I had to add rice flour to make it a bit thick. Make sure to check, while pouring water.

Overall, the curry tasted great and I received a whole lot of compliments from my dear hubby yesterday. Do give a try and let me know.

Have a good day and keep rocking!!

Recipe 13 : Tomato Yogurt Chutney

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If you want to have something to eat with your chapati but have no veggies at home and are really pressed for time( read: dont want to go into kitchen that day), then this is the perfect recipe. It take 15 minutes in total to prepare it and it really tastes awesome.

Ingredients

Fresh curd, beaten well: 400 gms

Tomatoes: 5

For smooth paste:

Green chilli: 3, Ginger – 1 small piece and cumin seeds – 1/2 tsp

For tempering:

1 tbsp ghee, urad dal, methi seeds , cumin seeds, rui, curry leaves, coriander leaves

Procedure:

Cut the tomatoes into small pieces and let them cook until mushy mushy. Cool them down. Add turmeric and salt enough to cook the tomatoes well.

While the tomatoes are on stove, beat the curd well and keep it ready.

Grind all the ingredients mentioned in “Smooth Paste” in grinder with little water.

Add it to the yogurt.

Take a separate pan, add the ghee and all the items mentioned in tempering section.

Add the tempering to yogurt, followed by enough salt.

Finally, once the tomatoes cool down, add the tomatoes to the yogurt and mix well.

If you have time, just chill this yogurt chutney for 1/2 hour before serving. All the items mix well in yogurt and big in their flavor.

Have a good day and keep rocking!!

Curry : Sweet Corn Masala

Sweet corn is one of my favorite veggies. It is sweet and its natural fibre really helps in having good early mornings. I usually either make boiled sweet corn or sweet corn soup. But, this time i really wanted to consume large quantities and hence settled for this masala curry. Don’t be fooled by the main ingredient – the curry is spicy !:)

sweet corn masalaIngredients:

Boiled sweet corn: 3 cups

Onion – 1 big

Tomato:  3 big

Capsicum : 1 big

Kasturi methi – 1 tea spoon

Ginger garlic paste – 1 tea spoon

Masala Powders ( Dhaniya powder, garam masala and red chilli powder) – as per taste

Method:

1.  Put the pan and heat the oil. Add tempering ( jeera, kasturi methi and ginger garlic paste).

2. Add onions and fry until translucent. Then add capsicum. Soon, add tomato and cook well.

3. Add boiled sweet corn, masalas and salt.

4. Simmer for 7-8 minutes.

Enjoy with chapati or hot phulka.

Have a good day and keep rocking!!

 

 

 

 

 

Curry : Papad ki Sabzi

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I’ve bookmarked the recipe long time ago, but yesterday the recipe happened as I was not in mood to cut a single vegetable. I still had to cut onions though. 🙂 Here goes the recipe:

Total time : 35 mins

Recipe for : 5 people

Papad – 10 medium size, roasted or fried in oil

Onions – 2 medium size, finely chopped

Garlic – 4 pods, minced well

cumin – 1 tbsp

Asafoetida – 1/8 tbsp

Curry leaves, coriander leaves, pudina leaves – few twigs each, as per availability

For the yogurt base

Yogurt – 250 gm

Coriander powder – 2 tsp

Red chilli powder – 1 tsp ( Adjust to taste)

Salt – to taste

Turmeric – 1/2 tbsp

Amchur Powder – 1/2 tsp

Method:

1. Take sufficient oil in pan, roast the papad and set aside.

2. Drain off the extra oil. Keep 2 tsp oil in pan, add cumin, asafoietida, onion, garlic and let it cook well.

3. While onion is cooking, prepare yogurt gravy by mixing all the ingredients mentioned above. You can do a taste test to see if the taste is ok at this point, adjusting the salt.

4. Put the stove on really low flame and add the yogurt gravy to the cooked onions. Let it cook on low flame until the oil separates from the sides.

5. Cut papad into small pieces with hand. Add the papad into cooked yogurt gravy. Cover it and cook well. Add the curry leaves, coriander leaves and pudina at this point and mix well.

Serve it with chapati.

Verdict:

Awesome!!!  Everyone loved it. I was a bit apprehensive of the taste, but the papad blended really well.  And it tasted great.

Points :

1. As per the original recipe, we can add the papad raw. I roasted them as per my family’s tastebuds. You can make your choice.

Here is the original recipe I followed:

http://showmethecurry.com/curries/papad-ki-subzi-rajasthani-cuisine.html

Have a great day and keep rocking!!