Friday, October 29, 2010

Kadala Curry

Kadala Curry the famous dish of Kerala has been on my to do list from a very long time , everytime i soak the black chana and boil them we all finish them up as a snack. So when i decided to make chapathi i made my mind not to finish the chana and we succeeded , here is the delicious Kadala Curry we enjoyed with hot hot chapathi's.

Black Chana- 1 nd half cup (soaked for 5 hrs and boiled with salt)
Onion - 1 big finely chopped
Tomato - 1 big
Coconut - 3tbsp
Curry Leaves- few sprigs
Oil- 2 tbsp
Jeera - 1tsp
Ginger Garlic Paste - 1tbsp
Coriander Powder- 1tsp
Red Chilli Powder- 1 tsp
Garam Masala- 1 tsp
Haldi- 1/4th tsp
Salt- acc to taste
- Make a fine paste of tomato and coconut.
-Heat oil , add the jeera and curry leaves, now add the ginger garlic paste and fry for 2 min till the raw smell goes.
-Add onions and cook for 5 min till the onions turn lite brown , add salt and haldi cook for another 2-3 min , if the mixture becomes dry add a few spoons of water.
-Add tomatoes and cook till the tomatoes are well done.
-Add the remaining powders and cook for another 3-4 min till they blend well.
-Add boiled chana and mix well. Wait for 5 min and add 3 cups of water and cook till a desired consistency is acquired.
-Serve hot with chapathi.

Wednesday, October 6, 2010

Gulab Jamun

Follow the recipe behind the MTR Gulab Jamun mix to get these soft and mouth watering gulab jamuns.

Picture Courtesy: Google

Egg Capsicum Curry

We were served this dish at one of our relatives house , we were surprised as we didnt know we can add capsicum to an egg curry , so tried it out and it turned out nice and tasty.

Egg- 3 hard boil and make few slits
Onion - 1 large, finely chopped
Tomato - 1 medium, finely chopped
Capsicum - 1 large , chopped into medium chunks
Ginger garlic paste- 1 tbsp
Oil - 2tbsp
Jeera - 1tsp
Salt- acc to taste
Haldi - 1/4th tsp
Garam masala powder - 1tbsp
Red chillie powder - 1/2 tsp

-Heat oil add the jeera and fry for 1 min , now add the ginger garlic paste and fry for 2 min till raw smell goes.
-Now add the onions , tomato salt and haldi and fry till you get a nice thick gravy ,will take about 5-10min.
-Add the garam masala powder and red chilli powder and cook for another 3-4 min.
-Now add the eggs and fry for 5min , add few spoons of water if the gravy startes to stick tothe bottom.
- After 5 min add 1/2 cup of water closethe lid and cook till all the water evaporates.
-Now add the chopped capsicum, close the lid and cook for 2 min.
-See to it that the capsicum dont loose their crunchyness.
-Serve hot with rice.

Kadhai Paneer

Another recipe from Sailu of Sailus Food. Had this yummy dish with hot hot phulkha's. Thanks once again Sailu for such amazing recipes.

Tuesday, October 5, 2010

Gobi Fry

A simple stir fry of Gobi that goes great with rasam or sambar. It is so quick that its ready in less than 10min excluding the chopping ;)

Gobi - cut into medium size florets and washed in salt water 2 cups
Oil- 2 tbsp
Green Chillies- 2 slit
Jeera- 1tsp
Curry Leaves- 2sprigs
Salt- acc to taste
Haldi - 1/4th tsp
Red Chilli powder - 1/2 tbp
Dhania powder - 1/2 tbsp
Coriander- 1/2 bunch finely chopped

-Heat oil , add the jeera and let them splutter.
-Now add the curry leaves , gobi, green chillies ,salt and haldi.
-Place a lid and leave it for 2-3 min. Open the lid and cook till all the water evaporates.
-After all theliquid has gone add the red chilli powder , dhania powder and stir, cook for 2-3 more min.
-Switch off the stove add the chopped coriander and serve with rice.

Thotakura (Amaranth Leaves) Curry

Leafy vegetables are so innovative , we can make dal , pulusu , curry and even ad them with chicken or mutton. Today i made a simple curry with fresh thotakura that i got from a vendor who comes in the morning with loads of fresh greens everyday.


Thotakura - cleaned and chopped 3 cups packed
Onion - 1 medium finely chopped
Green Chillies - 3-4 sliced (acc to your taste you can adjust the number)
Curry Leaves - 2 sprigs
Milk - 1 cup
Water - 2 cups
Oil- 2 tbsp
Mustard Seeds - 1tsp
Jeera - 1 tsp
Garlic - 2 cloved crushed
Haldi powder - a little
Salt - acc to taste

-Heat oil add the garlic and fry till it turns brown , now add the mustard seeds , jeera and red chillies , fry for 2 min.
-Add the curry leaves , green chillies and onions and fry till the onion just start to brown.
-Now add the thotakura and stir well and coo for 10 min till the water evaporates.
-Add turmeric and salt and cook for another 2 min.
-Mix 2 cups of water in the milk and add to the curry.
-Cover with lid and cook till all the liquid evaporates and a nice thick gravy is left.
-Serve with Rice.

With the same procedure we can also make Spinach Curry.


In our house no one has a sweet tooth , we do sometimes indulge ourselves in ice creams but not sweets. I like Bengali Sweets like Rasgulla and Rasmalai. From a long time this sweet was on my to do list but today i decided to make it. This Rasgulla recipe is from Sailu of Sailus Food. Just followed it and they turned out so nice and yummy that i couldn't stop myself and ate a couple before they even cooled :)

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