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Rajma & Green Pepper Curry
Ingredients:-
1 15.5 oz rajma(kidney beans) can
1 onion finely chopped
1 tbsp oil
1 tbsp ginger-garlic paste
1 bell pepper cut into long strips
1 tsp turmeric powder
1 tsp red chilly powder
1 tsp garam masala powder
Salt to taste
water as needed
1 tsp coriander-cumin powder
Coriander leaves for garnishing
Procedure:-
(1)In a pan take oil. Once hot add onions & fry them for a minute.
(2)Then add ginger garlic paste along with the dry masala powders. Then add the rajma & bring it to a boil.
(3)Then add the capsicum & garam masala powder.
(4)Check the salt & garnish with coriander leaves.
1 15.5 oz rajma(kidney beans) can
1 onion finely chopped
1 tbsp oil
1 tbsp ginger-garlic paste
1 bell pepper cut into long strips
1 tsp turmeric powder
1 tsp red chilly powder
1 tsp garam masala powder
Salt to taste
water as needed
1 tsp coriander-cumin powder
Coriander leaves for garnishing
Procedure:-
(1)In a pan take oil. Once hot add onions & fry them for a minute.
(2)Then add ginger garlic paste along with the dry masala powders. Then add the rajma & bring it to a boil.
(3)Then add the capsicum & garam masala powder.
(4)Check the salt & garnish with coriander leaves.
Maharashtrian Daal(Bhatti Amti)
Ingredients:-
1 cup toor dal
1 pinch asafoetida powder
1 tsp mustard seeds
Few curry leaves
2-3 Green chillies
1 tsp tamarind paste
1 tsp turmeric powder
1 tsp Goda masala(maharashtrian masala)
2 tsp oil
Salt to taste
Coriander leaves for garnishing
Procedure:-
(1)Pressure cook dal in sufficient quantity of water till done.
(2)Add turmeric powder, salt & tamarind paste & bring dal to a boil.
(3)In a pan heat oil, once hot add mustard seeds once they crackle put hing, curry leaves & green chillies pour this over the dal,
(4)Put Goda masala boil one more time & then garnish with coriander leaves.
1 cup toor dal
1 pinch asafoetida powder
1 tsp mustard seeds
Few curry leaves
2-3 Green chillies
1 tsp tamarind paste
1 tsp turmeric powder
1 tsp Goda masala(maharashtrian masala)
2 tsp oil
Salt to taste
Coriander leaves for garnishing
Procedure:-
(1)Pressure cook dal in sufficient quantity of water till done.
(2)Add turmeric powder, salt & tamarind paste & bring dal to a boil.
(3)In a pan heat oil, once hot add mustard seeds once they crackle put hing, curry leaves & green chillies pour this over the dal,
(4)Put Goda masala boil one more time & then garnish with coriander leaves.
Black Peas Curry(Kalya vatanyachi amti)
Ingredients:-
Black peas soaked overnight-1/2 cup
(you can also sprout them if needed)
Curry leaves-4-5
1/4 tsp-turmeric powder
1/2 red chilly powder
1/4 tsp coriander seeds
1/4 tsp cumin seeds
1/4 tsp fennel seeds
Cloves-2
Black peppercorns-3
Ginger-little finely chopped
1/4 tsp cinnamom powder
1 tsp tamarind paste
1/4 cup coconut shredded
Water as needed
Oil-1 tsp
Salt to taste
Procedure:-
(1)Cook black peas with little water in pressure cooker for 3 whistles.
(2)In a pan take oil & fry the spices alongwith ginger then add coconut & fry till the whole mixture turns brown.
(3)Grind the mixture with water to a thick paste.
(4)In a pan take the cooked black peas & add curry leaves & tamarind paste to it.
(5)Bring it to a boil.Add turmeric powder & red chilly powder. Then add the ground mixture to it & again bring it to a boil. Check salt. Serve with roti or rice.
Tip:-You can make this mixture dry by reducing the amount of water.
Black peas soaked overnight-1/2 cup
(you can also sprout them if needed)
Curry leaves-4-5
1/4 tsp-turmeric powder
1/2 red chilly powder
1/4 tsp coriander seeds
1/4 tsp cumin seeds
1/4 tsp fennel seeds
Cloves-2
Black peppercorns-3
Ginger-little finely chopped
1/4 tsp cinnamom powder
1 tsp tamarind paste
1/4 cup coconut shredded
Water as needed
Oil-1 tsp
Salt to taste
Procedure:-
(1)Cook black peas with little water in pressure cooker for 3 whistles.
(2)In a pan take oil & fry the spices alongwith ginger then add coconut & fry till the whole mixture turns brown.
(3)Grind the mixture with water to a thick paste.
(4)In a pan take the cooked black peas & add curry leaves & tamarind paste to it.
(5)Bring it to a boil.Add turmeric powder & red chilly powder. Then add the ground mixture to it & again bring it to a boil. Check salt. Serve with roti or rice.
Tip:-You can make this mixture dry by reducing the amount of water.
Masoor Lentil Curry
Ingredients:-
Whole masoor soaked overnight & sprouted the next day(Sprouting can be done by putting masoor in a strainer & keeping it in a warm place)
Onions-2 medium chopped
1 tsp turmeric powder
1 tsp red chilly powder
Cloves-2-3
Cinnamon powder-1 tsp
Ginger-garlic paste-1 tsp
Coriander seeds-1 tsp
Cumin seeds-1 tsp
Black peppercorns-1 tsp
Coconut grated-1/2 cup
Garam masala powder to taste
Tamarind paste-1 tsp
Oil 1 tbsp
Salt to taste
Water as needed.
Procedure:-
(1)Once the masoor is sprouted put it in a pressure cooker with the onions, Add water & pressure cook t for 2-3 whistles. Leave a few onions for roasting.
(2)In a pan put some oil & roast the whole garam masala mentioned above along with the remaining onions & the coconut & then grind it to a smooth thick paste
(3)Take the cook masoor in a pan add the turmeric powder, ginger-garlic paste, red chilly powder, salt & tamarind paste & give it a quick boil. Then add the ground paste & again boil it one more time. Add the garam masala.Check the salt.
(4)Serve it with rice or chapati of your choice.
Whole masoor soaked overnight & sprouted the next day(Sprouting can be done by putting masoor in a strainer & keeping it in a warm place)
Onions-2 medium chopped
1 tsp turmeric powder
1 tsp red chilly powder
Cloves-2-3
Cinnamon powder-1 tsp
Ginger-garlic paste-1 tsp
Coriander seeds-1 tsp
Cumin seeds-1 tsp
Black peppercorns-1 tsp
Coconut grated-1/2 cup
Garam masala powder to taste
Tamarind paste-1 tsp
Oil 1 tbsp
Salt to taste
Water as needed.
Procedure:-
(1)Once the masoor is sprouted put it in a pressure cooker with the onions, Add water & pressure cook t for 2-3 whistles. Leave a few onions for roasting.
(2)In a pan put some oil & roast the whole garam masala mentioned above along with the remaining onions & the coconut & then grind it to a smooth thick paste
(3)Take the cook masoor in a pan add the turmeric powder, ginger-garlic paste, red chilly powder, salt & tamarind paste & give it a quick boil. Then add the ground paste & again boil it one more time. Add the garam masala.Check the salt.
(4)Serve it with rice or chapati of your choice.
Matki Usal
Ingredients:-
Matki-2 cups soaked overnight
Garlic:-finely chopped
Mustard seeds:- 1 tsp
Asafoetida powder:-1 pinch
Red chilly powder- 1 tsp
Turmeric powder-1 tsp
Onions-1 finely chopped
Tomatoes-1 finely chopped
Jaggery- as per taste
Oil-1 1/2 tbsp
Salt-to taste
Coriander leaves-for garnishing
Procedure:-
(1)Once the matki is soaked overnight place it in a strainer & put it there for one day till sprouts come out.
(2)In a pan take oil & once hot add mustard seeds & hing powder.
(3)Then add the onions & fry them for a minute.
(4)Then add the& j matki alongwith red chilly powder & turmeric powder salt & jaggery. Add the tomatoes.
(5)Add water & cook matki till fully cooked.
(6)At this point take a small pan, once hot put the remaining oil and in the oil put the garlic & pour the oil over the matki.
(7)Garnish with coriander leaves on top.
Matki-2 cups soaked overnight
Garlic:-finely chopped
Mustard seeds:- 1 tsp
Asafoetida powder:-1 pinch
Red chilly powder- 1 tsp
Turmeric powder-1 tsp
Onions-1 finely chopped
Tomatoes-1 finely chopped
Jaggery- as per taste
Oil-1 1/2 tbsp
Salt-to taste
Coriander leaves-for garnishing
Procedure:-
(1)Once the matki is soaked overnight place it in a strainer & put it there for one day till sprouts come out.
(2)In a pan take oil & once hot add mustard seeds & hing powder.
(3)Then add the onions & fry them for a minute.
(4)Then add the& j matki alongwith red chilly powder & turmeric powder salt & jaggery. Add the tomatoes.
(5)Add water & cook matki till fully cooked.
(6)At this point take a small pan, once hot put the remaining oil and in the oil put the garlic & pour the oil over the matki.
(7)Garnish with coriander leaves on top.
Chhole/Chana Masala
Ingredients:
2 cups kabuli channa,
Onions-2
Tomatoes-1
Turmeric powder-1/4 tsp
Red Chilly powder-1 tsp
Garam Masala powder-1 tbsp
Coriander leaves-1 cup
Tamarind paste-1 tbsp
Jeera-1tsp
Cloves-2-3
Cinnamon-1 tsp
Procedure:-
(1)Soak kabuli chana(chickpeas) in water overnight.
(2)Pressure cook them with salt & turmeric water and tamarind without throwing the water.
(3)Take oil in a pan add jeera, cinnamon, cloves & let them splutter.
(4)Then put the onions & fry them till they become golden brown.
(5)Then add the chickpeas & the tomatoes alongwith red chilly powder, salt,garam masala powder with a little water & cook for sometime.
(6)Garnish with coriander leaves.
Dal Tadka
Daal Fry
Ingredients:-
Butter-2 tbsps
Dal-1 cup
Green chillies-2 cut fine
5-6 curry leaves
Cumin seeds-1 tsp
Ginger-Garlic paste-2 tsp
Coriander leaves-2 tsp
2 whole red chillies
Turmeric powder-1 tsp
Salt to taste
Procedure:-
(1)Pressure cook dal till done.
(2)In a pan take butter when hot put cumin seeds let them splutter then add green chillied, red chillies, curry leaves,ginger garlic paste & turmeric powder add salt to taste & garnish with coriander leaves.
Butter-2 tbsps
Dal-1 cup
Green chillies-2 cut fine
5-6 curry leaves
Cumin seeds-1 tsp
Ginger-Garlic paste-2 tsp
Coriander leaves-2 tsp
2 whole red chillies
Turmeric powder-1 tsp
Salt to taste
Procedure:-
(1)Pressure cook dal till done.
(2)In a pan take butter when hot put cumin seeds let them splutter then add green chillied, red chillies, curry leaves,ginger garlic paste & turmeric powder add salt to taste & garnish with coriander leaves.
Daalichi Amti(Maharashtrian Daal)
Ingredients:-
1/2 cup toor daal cleaned washed & soaked in water for 1/2 hr
1/2 tsp turmeric powder
1/2 small onion finely chopped
1-2 green chillies chopped
1/4 cup coconut scrapped
Salt to taste
1 tsp tamarind paste
Coriander leaves for garnishing
Procedure:-
Tip:-You can add small pieces of white radish or drumsticks to the daal before cooking it in the pressure cooker.
1/2 cup toor daal cleaned washed & soaked in water for 1/2 hr
1/2 tsp turmeric powder
1/2 small onion finely chopped
1-2 green chillies chopped
1/4 cup coconut scrapped
Salt to taste
1 tsp tamarind paste
Coriander leaves for garnishing
Procedure:-
- Cook daal with the green chillies & onions in pressure cooker till done. Leave very little onion for grinding.
- Take the cooked daal in a pan add little water if too thick & then add the tamarind paste & turmeric powder & salt.
- Bring it to a boil. Then grind the coconut & little onion in a blender make a thick paste.
- Add this to the daal & bring it to a boil. Garnish with coriander leaves.
Tip:-You can add small pieces of white radish or drumsticks to the daal before cooking it in the pressure cooker.
Varan(maharashtrian daal)
Ingredients:-
Toor Daal-1/2 cup
Water-2 cups
A pinch of asafoetida powder
1/2 tsp turmeric powder
Salt to taste
2 tsp butter
1/2 tsp lemon juice.
Procedure:-
(1)Pressure cook daal with water till done.
(2)Put it in a pan and add turmeric powder & hing ,bring it to a boil & add butter.
(3)Serve with plain rice with ghee & lemon juice.
Toor Daal-1/2 cup
Water-2 cups
A pinch of asafoetida powder
1/2 tsp turmeric powder
Salt to taste
2 tsp butter
1/2 tsp lemon juice.
Procedure:-
(1)Pressure cook daal with water till done.
(2)Put it in a pan and add turmeric powder & hing ,bring it to a boil & add butter.
(3)Serve with plain rice with ghee & lemon juice.
Moong Daal Curry
Ingredients:-
Moong Daal- 1 cup Washed & cleaned
1 small tomato finely chopped
2 green chillies finely chopped
Jaggery to taste
1/4 cup coconut shredded
2-3 curry leaves
1 tbsp oil
1/2 tsp turmeric powder
1/4 tsp mustard seeds
1/2 tsp jeera
a pinch asafotida powder
Procedure:-
Moong Daal- 1 cup Washed & cleaned
1 small tomato finely chopped
2 green chillies finely chopped
Jaggery to taste
1/4 cup coconut shredded
2-3 curry leaves
1 tbsp oil
1/2 tsp turmeric powder
1/4 tsp mustard seeds
1/2 tsp jeera
a pinch asafotida powder
Procedure:-
- Cook moong daal in sufficient quantity of water with turmeric powder & salt & asafotida powder. It should be of a thick consistency.
- In a pan take oil once hot add the mustard seeds, green chillies, curry leaves & tomato. Once tomatoes are cooked add the cooked daal.
- Then add the jaggery.
- Grind the coconut & cumin seeds into a fine paste & add to the moong daal. Check salt. The daal tastes good when it is thick.
Palak with Moong Daal
Ingredients:-
1 cup moong daal
1 cup spinach leaves chopped
1 tsp cumin seeds/jeera
1-2 whole red chillies
2-3 cloves garlic finely chopped
1 tbsp butter/ghee
1/2 tsp turmeric powder
Salt to taste
Method:-
-----
1 cup moong daal
1 cup spinach leaves chopped
1 tsp cumin seeds/jeera
1-2 whole red chillies
2-3 cloves garlic finely chopped
1 tbsp butter/ghee
1/2 tsp turmeric powder
Salt to taste
Method:-
- In a pan boil moong daal with little bit salt & turmeric powder till done.
- In another pan take ghee, once ghee is hot add the cumin seeds, once cumin seeds crackle add the garlic & whole red chillies.
- Then add the chopped palak & fry for 2 minutes.
- Then add the cooked daal give it a quick boil & adjust salt.
-----
Sambar(South Indian dish)
1/2 cup toor daal
1 tsp urad daal
1/2 tsp turmeric powder
1/2 tsp red chilly powder
2 whole red chillies
1 medium tomato blended into a puree
1 tsp madras sambar masala
1/2 tsp of tamarind paste
1/2 tsp of mustard seeds
1 eggplant cut into small pieces
Few Indian drumsticks chop fine(optional)
Carrot chopped fine(optional)
a pinch of hing(asafotida powder)
5-6 curry leaves
1 tsp oil
Salt to taste
Water as needed
Coriander leaves for garnishing
Procedure:-
1 tsp urad daal
1/2 tsp turmeric powder
1/2 tsp red chilly powder
2 whole red chillies
1 medium tomato blended into a puree
1 tsp madras sambar masala
1/2 tsp of tamarind paste
1/2 tsp of mustard seeds
1 eggplant cut into small pieces
Few Indian drumsticks chop fine(optional)
Carrot chopped fine(optional)
a pinch of hing(asafotida powder)
5-6 curry leaves
1 tsp oil
Salt to taste
Water as needed
Coriander leaves for garnishing
Procedure:-
- Pressure cook the daal in water with turmeric powder & salt till done & mash it.
- In a pan take oil, once hot add the mustard seeds & once they crackle add hing, red chillies, curry leaves, urad daal & the vegetables. Once vegetables are half cooked add the tomato puree. This can be done by boiling the tomato & running it in a food processor or blender.
- Add the tomato puree. Bring it to a quick boil. Then add the mashed daal along with red chiily powder & salt. Then add the tamarind paste. Then add the sambar powder. Bring it to a boil to let the spices blend into the mixture. Garnish with coriander leaves. Serve with idlli, dosa, vada, uttapa or with plain rice too.
Channa Daal Curry
Ingredients:-
Channa Daal-1/2 cup
Curry leaves-4-5
1/4 tsp-turmeric powder
1/2 red chilly powder
1/4 tsp coriander seeds
1/4 tsp cumin seeds
Cloves-2
Black peppercorns-3
Ginger-1ittle finely chopped
1/4 tsp cinnamom powder
1 tsp tamarind paste
1/4 cup coconut shredded
Water as needed
Oil-1 tsp
Salt to taste
Procedure:-
(1)Cook channa daal in pressure cooker for 3 whistles with salt & little turmeric powder till done.
(2)In a pan take oil & fry the spices alongwith ginger then add coconut & fry till the whole mixture turns brown.
(3)Grind the mixture with water to a thick paste.
(4)In a pan take the cooked channa daal & add curry leaves, red chilly powder & tamarind paste to it.
(5)Bring it to a boil. Then add the ground mixture to it & again bring it to a boil. Check salt. Serve with roti or rice.
Channa Daal-1/2 cup
Curry leaves-4-5
1/4 tsp-turmeric powder
1/2 red chilly powder
1/4 tsp coriander seeds
1/4 tsp cumin seeds
Cloves-2
Black peppercorns-3
Ginger-1ittle finely chopped
1/4 tsp cinnamom powder
1 tsp tamarind paste
1/4 cup coconut shredded
Water as needed
Oil-1 tsp
Salt to taste
Procedure:-
(1)Cook channa daal in pressure cooker for 3 whistles with salt & little turmeric powder till done.
(2)In a pan take oil & fry the spices alongwith ginger then add coconut & fry till the whole mixture turns brown.
(3)Grind the mixture with water to a thick paste.
(4)In a pan take the cooked channa daal & add curry leaves, red chilly powder & tamarind paste to it.
(5)Bring it to a boil. Then add the ground mixture to it & again bring it to a boil. Check salt. Serve with roti or rice.
Lima Beans Curry(Simple & easy curry)
Ingredients:-
I packet-frozen lima beans
1 medium onion chopped fine
1/2 tsp turmeric powder
1 tsp red chilly powder
2-3 black peppercorns
1/4 cup grated coconut
1 tsp mustard seeds
a pinch of asafoetida powder/hing
1 tbsp oil
1 cup water
Salt to taste
Coriander leaves for garnishing
Procedure:-
I packet-frozen lima beans
1 medium onion chopped fine
1/2 tsp turmeric powder
1 tsp red chilly powder
2-3 black peppercorns
1/4 cup grated coconut
1 tsp mustard seeds
a pinch of asafoetida powder/hing
1 tbsp oil
1 cup water
Salt to taste
Coriander leaves for garnishing
Procedure:-
- In a pan take oil, once oil is hot add the mustard seeds & allow them to crackle. Then add hing & onions. Fry the onions for 1 minute. Then add the lima beans.
- Add the salt, turmeric powder &chilly powder to it. Then add 1 cup of water & fully cook the beans.
- Grind coconut & black peppercorn to a thick paste.
- Add this to the lima beans.
- Give it a quick boil. Garnish with cilantro/coriander leaves.
Fajav Kolambi
Ingredients:-
Fajav beans one cup soaked overnight & pressure cooked till done.
1 tsp turmeric powder
2 tsp red chilly powder
I tomato finely chopped
1 tsp of ginger garlic paste
2 tsp garam masala powder
2 medium onions finely chopped
1/2 shrimps marinated with salt ,turmeric powder & red chilly powder
2 tbsp oil
Salt to taste
Coriander leaves for garnishing
2-3 black peppercorns
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp cinnamom powder
2-3 cloves
1 bay leaf
1/4 of the onion mentioned above
1/2 cup coconut finely shredded
Roast all the whole garam masala & onions & half of the coconut in little oil. Till it turns brown but not burnt. Grind it in a blender to make a fine but thick paste.
Procedure:-
Fajav beans one cup soaked overnight & pressure cooked till done.
1 tsp turmeric powder
2 tsp red chilly powder
I tomato finely chopped
1 tsp of ginger garlic paste
2 tsp garam masala powder
2 medium onions finely chopped
1/2 shrimps marinated with salt ,turmeric powder & red chilly powder
2 tbsp oil
Salt to taste
Coriander leaves for garnishing
2-3 black peppercorns
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp cinnamom powder
2-3 cloves
1 bay leaf
1/4 of the onion mentioned above
1/2 cup coconut finely shredded
Roast all the whole garam masala & onions & half of the coconut in little oil. Till it turns brown but not burnt. Grind it in a blender to make a fine but thick paste.
Procedure:-
- In a pan take the remaining oil, once hot add the onions & fry them till golden brown. Then add the ginger-garlic paste & cook for a minute. Then add the tomatoes and the turmeric powder , red chilly powder & salt.
- Then add the shrimps. Once the shrimps are cooked a bit then add the pressure cooked fajav beans & then add the garam masala powder & adjust salt.
- Garnish with coriander leaves.
Black Channa Usal(Black Chickpes/Harbara Usal)
Ingredients:-
Black Channa- 1 cup soaked overnight
1 onion chopped fine
Mustard seeds-1 tsp
A pinch of asafoetida powder/hing
1/2 tsp turmeric powder
1-2 green chillies finely chopped
1 tbsp oil
Salt to taste
1 tbsp coconut(for garnishing)
Coriander leaves for garnishing
Method::-
Black Channa- 1 cup soaked overnight
1 onion chopped fine
Mustard seeds-1 tsp
A pinch of asafoetida powder/hing
1/2 tsp turmeric powder
1-2 green chillies finely chopped
1 tbsp oil
Salt to taste
1 tbsp coconut(for garnishing)
Coriander leaves for garnishing
Method::-
- In a pan take oil, once hot add the mustard seeds, once mustard seeds crackle add the hing & green chillies followed by onions.
- Fry onions for 2 minutes till onions become translucent. Then add some salt & turmeric powder & the black channa add 1 cup of water & cook till the black channa are fully cooked.
- Garnish with coconut & coriander leaves.