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Stuffed Eggplant/Brinjal (Bharli Vangi)
Ingredients:-
Eggplant-8 small ones cut crosswise from top
1 tsp turmeric powder
2 tsp red chilly powder
2 tsp garam masala powder
2 medium onions finely chopped
1 large potato cut into cubes(optional)
2 tbsp oil
Salt to taste
Coriander leaves for garnishing
For the stuffing:-
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
10-12-cashewnts
Dry roast all of the above in little oil. Till it turns brown but not burnt. Grind it in a blender to make a fine but thick paste.
Procedure:-
(1)Stuff the eggplants with the above stuffing. Cook in the pressure cooker for 3-4 whistles or till done.
(2)In a pan take oil. Fry the onions till translucent. Then add the potatoes, turmeric powder, red chilly powder along with little water & cook till the potatoes are done. Then add the remaining ground paste to this mixture. Check salt at this point. Add the garam masala & give it a quick boil.
(3)Finally add the cooked eggplant & garnish it with coriander leaves on top.
(4)Serve with any roti or rice.
Eggplant-8 small ones cut crosswise from top
1 tsp turmeric powder
2 tsp red chilly powder
2 tsp garam masala powder
2 medium onions finely chopped
1 large potato cut into cubes(optional)
2 tbsp oil
Salt to taste
Coriander leaves for garnishing
For the stuffing:-
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
10-12-cashewnts
Dry roast all of the above in little oil. Till it turns brown but not burnt. Grind it in a blender to make a fine but thick paste.
Procedure:-
(1)Stuff the eggplants with the above stuffing. Cook in the pressure cooker for 3-4 whistles or till done.
(2)In a pan take oil. Fry the onions till translucent. Then add the potatoes, turmeric powder, red chilly powder along with little water & cook till the potatoes are done. Then add the remaining ground paste to this mixture. Check salt at this point. Add the garam masala & give it a quick boil.
(3)Finally add the cooked eggplant & garnish it with coriander leaves on top.
(4)Serve with any roti or rice.
Paneer Butter Masala
Ingredients:-
1 medium onion chopped fine
1 medium tomato chopped fine
1/2 cup peas
1/2 green bell pepper cut into long strips
1 cup paneer cubed
1 tsp ginger garlic paste
1 green chilly chopped fine
1 tsp coriander-cumin powder
1 tsp red chilly powder
1 tsp turmeric powder
1 tsp garam masala powder
2 tbsp butter
2 cloves,
1 tsp cinnamom powder
20 cashewnut grounded into a fine powder
Salt to taste
Coriander leaves for garnishing
Procedure:-
1 medium onion chopped fine
1 medium tomato chopped fine
1/2 cup peas
1/2 green bell pepper cut into long strips
1 cup paneer cubed
1 tsp ginger garlic paste
1 green chilly chopped fine
1 tsp coriander-cumin powder
1 tsp red chilly powder
1 tsp turmeric powder
1 tsp garam masala powder
2 tbsp butter
2 cloves,
1 tsp cinnamom powder
20 cashewnut grounded into a fine powder
Salt to taste
Coriander leaves for garnishing
Procedure:-
- In a pan take butter once hot add the onions with the cloves & cinnamom powder & saute them. Then add the ginger-garlic paste & saute for a few minutes.
- Then add the tomatoes.& cook for a minute. Then add the green peas & the paneer along with the coriander-cumin powder, red chilly powder, turmeric powder & little water. Adjust salt. Add cashewnut powder.The add the green pepper along with the garam masala.& salt. Sprinkle coriander leaves on top.
Matar Mushroom
Ingredients:-Green peas1 cupMushrooms 1 packetOil 1 tbsp Green Cinnamon powder 1 tspCloves-2Onions 2 finely chopped Ginger Garlic paste1 tbspTomato puree1/2 cupRed chilli powder1 tbspCoriander-Cumin powder1 tbspTurmeric powder1 tspGaram masala powder1 tspSalt to tasteCashewnut paste1/2 cupProcedure:-
(1)Heat oil in a pan. Add cloves, cinnamon powder and onions and sauté until light golden brown. Add ginger garlic paste and sauté for half a minute.(2) Add tomato puree, red chilli powder, coriander-cumin powder, turmeric powder, garam masala powder and salt and sauté till oil leaves the masala. (3)Add cashewnut paste, Stir well. Add a cup of water, Bring the mixture to a boil and then add green peas and mushrooms.(4) Cook on high heat for seven to eight minutes or till the green peas are fully cooked.Serve hot.
(1)Heat oil in a pan. Add cloves, cinnamon powder and onions and sauté until light golden brown. Add ginger garlic paste and sauté for half a minute.(2) Add tomato puree, red chilli powder, coriander-cumin powder, turmeric powder, garam masala powder and salt and sauté till oil leaves the masala. (3)Add cashewnut paste, Stir well. Add a cup of water, Bring the mixture to a boil and then add green peas and mushrooms.(4) Cook on high heat for seven to eight minutes or till the green peas are fully cooked.Serve hot.
Vegetable Jalfrezi
Ingredients:
Salt – 1 tsp
Turmeric Powder – 1/4 tsp
Cauliflower – 2 cups, cut into florets
Carrots – 1/2 cup, chopped
Oil – 1 Tbsp
Onion – 1/2 medium, chopped
Ginger – 1 tsp, minced
Garlic – 2 tsp, minced
Tomato paste– 1/2 cup
Bell Pepper – 1/2, chopped into long strips
Frozen Green Peas – 1/2 cup
Salt – to taste
Whole Coriander Seeds – 2 Tbsp, dry roasted and powdered
Garam Masala – 1 tsp
Red Chili Powder – optional and to taste
Tomato – 1 small, deseeded and chopped
Lemon/Lime Juice – to taste
Procedure:-
1. Bring pot of water to a boil and add Salt and Turmeric Powder.
2. Add Cauliflower and Carrots and boil for 3 minutes.
3. Strain the Cauliflower and Carrots.
4. Drain and keep aside after 1-2 minutes.
5. In a pan heat 1 Oil.
6. Add Onions and cook 2-3 minutes until light golden.
7. Add Ginger and Garlic and saute for 1 minute.
8. Add Tomato paste and cook until the oil separates.
9. Add Bell Pepper and Green Peas and cook for 2-3 minutes.
10. Add Cauliflower and Carrots, Salt, Powdered Coriander, Garam Masala and optional Red Chili Powder. Mix well and cook until veggies are tender but not mushy.
11. Sprinkle a little water over the veggies occasionally to provide moisture so that the dry spices do not burn.
12. Add Tomato and mix. Cook for 1-2 minutes.
13. Sprinkle Lemon/Lime Juice and mix.
14. Serve hot with roti, chapati or naan.
Salt – 1 tsp
Turmeric Powder – 1/4 tsp
Cauliflower – 2 cups, cut into florets
Carrots – 1/2 cup, chopped
Oil – 1 Tbsp
Onion – 1/2 medium, chopped
Ginger – 1 tsp, minced
Garlic – 2 tsp, minced
Tomato paste– 1/2 cup
Bell Pepper – 1/2, chopped into long strips
Frozen Green Peas – 1/2 cup
Salt – to taste
Whole Coriander Seeds – 2 Tbsp, dry roasted and powdered
Garam Masala – 1 tsp
Red Chili Powder – optional and to taste
Tomato – 1 small, deseeded and chopped
Lemon/Lime Juice – to taste
Procedure:-
1. Bring pot of water to a boil and add Salt and Turmeric Powder.
2. Add Cauliflower and Carrots and boil for 3 minutes.
3. Strain the Cauliflower and Carrots.
4. Drain and keep aside after 1-2 minutes.
5. In a pan heat 1 Oil.
6. Add Onions and cook 2-3 minutes until light golden.
7. Add Ginger and Garlic and saute for 1 minute.
8. Add Tomato paste and cook until the oil separates.
9. Add Bell Pepper and Green Peas and cook for 2-3 minutes.
10. Add Cauliflower and Carrots, Salt, Powdered Coriander, Garam Masala and optional Red Chili Powder. Mix well and cook until veggies are tender but not mushy.
11. Sprinkle a little water over the veggies occasionally to provide moisture so that the dry spices do not burn.
12. Add Tomato and mix. Cook for 1-2 minutes.
13. Sprinkle Lemon/Lime Juice and mix.
14. Serve hot with roti, chapati or naan.
Matar Paneer
Oil – 2 tbsp
Bay Leaf – 1
Cinnamon powder-1 tsp
Cloves – 3
Green Cardamom – 2
Onions – 2 medium finely chopped
1/2 cup of tomato puree
Garlic – 2 large cloves
Ginger – 1 inch piece
Green Chili – 1
Coriander leaves– 1/2 cup
Paneer – 1/2 pkt (7-8 oz), cubed
Salt – to taste
Cumin seeds– 1/2 tsp
Turmeric Powder – 1/4 tsp
Red Chili Powder – to taste
Garam Masala – 1 tsp
Frozen Green Peas – 1/2 cup
Yogurt – 1/2 cup
Cashewnuts-20
Water – as needed
Method:
(1) Heat a pan on medium heat.
(2)Add in the Oil and allow it to heat up.
(3)Cook and stir the Paneer in the Oil till it is golden in color.
(4)Take out the Paneer on a paper towel and keep aside.
(5)In the remaining Oil add in the chopped Onions and stir for a minute.
(6)Grind the cahewnut, green chilly, ginger- garlic & little coriander leaves into a smooth paste.
(7)Cook till the Onions are cooked & turn golden brown
(8)Take it off the flame and allow the Onions to cool down.
(10)Grind the onions to a fine paste.
(11)Heat the balance of the Oil ,once hot, add in Cumin and allow them to splutter.
(12)Add in the Cinnamon powder, Bay Leaf, Green Cardamoms and Cloves, cook for 30 secs.
(13)Add in the Turmeric Powder and then the onion mixture & the Ground Mixture
(14)Add the tomato puree.Cook for a minute or so and add in the Green Peas.
(15)Mix well and add in water (enough to cook the Peas).
(16)Add in the Red Chili Powder and Salt. Mix well.
(17)Cover and cook until the Peas are tender.
(18)Add the paneer pieces.
(19)Lower heat and add in the well-beaten Yogurt/Curd .Mix well.
(20)Add in Garam Masala and cook for a few minutes.
(21)Serve with any indian bread or rice of your choice.
Bay Leaf – 1
Cinnamon powder-1 tsp
Cloves – 3
Green Cardamom – 2
Onions – 2 medium finely chopped
1/2 cup of tomato puree
Garlic – 2 large cloves
Ginger – 1 inch piece
Green Chili – 1
Coriander leaves– 1/2 cup
Paneer – 1/2 pkt (7-8 oz), cubed
Salt – to taste
Cumin seeds– 1/2 tsp
Turmeric Powder – 1/4 tsp
Red Chili Powder – to taste
Garam Masala – 1 tsp
Frozen Green Peas – 1/2 cup
Yogurt – 1/2 cup
Cashewnuts-20
Water – as needed
Method:
(1) Heat a pan on medium heat.
(2)Add in the Oil and allow it to heat up.
(3)Cook and stir the Paneer in the Oil till it is golden in color.
(4)Take out the Paneer on a paper towel and keep aside.
(5)In the remaining Oil add in the chopped Onions and stir for a minute.
(6)Grind the cahewnut, green chilly, ginger- garlic & little coriander leaves into a smooth paste.
(7)Cook till the Onions are cooked & turn golden brown
(8)Take it off the flame and allow the Onions to cool down.
(10)Grind the onions to a fine paste.
(11)Heat the balance of the Oil ,once hot, add in Cumin and allow them to splutter.
(12)Add in the Cinnamon powder, Bay Leaf, Green Cardamoms and Cloves, cook for 30 secs.
(13)Add in the Turmeric Powder and then the onion mixture & the Ground Mixture
(14)Add the tomato puree.Cook for a minute or so and add in the Green Peas.
(15)Mix well and add in water (enough to cook the Peas).
(16)Add in the Red Chili Powder and Salt. Mix well.
(17)Cover and cook until the Peas are tender.
(18)Add the paneer pieces.
(19)Lower heat and add in the well-beaten Yogurt/Curd .Mix well.
(20)Add in Garam Masala and cook for a few minutes.
(21)Serve with any indian bread or rice of your choice.
Malai Kofta Curry
Ingredients for Kofta's:
4 - 5 Medium Potatoes, boiled-peeled & mashed
2 Green chillies, finely chopped
1/2 cup Paneer (cottage cheese), grated
1/2 Cup Carrot & Peas boiled & smashed
1/4 Cup Fresh Cilantro/Coriander leaves, finely chopped 1/4 Cup Cornflour/ corn starch
1 tbsp maida/all purpose flour
Salt to taste
Oil for Deep Frying
Gravy: 2 medium Onions,
1 Cup Tomato puree
1 Tbsp, Ginger paste garlic paste
1 tsp Coriander powder & Cumin powder
1/4 tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Jeera
1 tsp Garam Masala
1/2 C Fresh Cream / Milk, as needed
Salt to taste
Oil 3 tbsp
Mehtod: 1. Boil the potatoes, cool, peel and grate them.
2. Grate paneer.
3. Wash all green chillies, deseed and chop them fine.
4. Peel onions, cut them into halves and grind them into a smooth paste. Set Aside.
5. In a bowl, mix mashed potatoes, paneer, some chopped green chillies, boiled carrot-peas, corn flour, maida and salt. Mix well. Divide into 20-22 equal sized balls. Stuff raisins & cashew into them. Deep fry in hot oil until slightly golden brown. Drain and keep aside. Fry one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry in hot oil. OR BAKE in a 375F pre-heat oven, by arranging & spraying oil on these koftas placing them on a cookie sheet wrapped with aluminum foil,for 10 mins. Keep a close watch, with the help of tongs, turn them once they are slight brown on one side
6. On the other side heat oil in a kadai, add jeera, onion paste and cook for five minutes. Add ginger & garlic, few , coriander powder & cumin powder, turmeric powder, and salt. Cook for a minute.
7. Add tomato puree and red chilli powder and cook on medium flame untill oil separates from gravy.
8. Add cream or milk along with some water & bring it to a boil and simmer for ten minutes on a slow flame. Stir occasionally.
9. Stir in garam masala powder.
10. Gently put all of these kofta's in the gravy when ready to serve. Simmer for another 2 mins and enjoy this rich, creamy gravy with Nan/Roti .
Corn Curry
Ingredients:-
2 cups corn
1 onion finely chopped(reserve some for grinding)
1 tomato finely chopped
I tbsp ginger-garlic paste
1 tsp red chilly powder
1 tsp turmeric powder
1 tsp coriander seeds
1 tsp cumin seeds
1/4 cup coconut scrapped
1/4 cup peanuts
1 tbsp oil
Salt to taste
Coriander leaves for garnishing
Procedure:-
2 cups corn
1 onion finely chopped(reserve some for grinding)
1 tomato finely chopped
I tbsp ginger-garlic paste
1 tsp red chilly powder
1 tsp turmeric powder
1 tsp coriander seeds
1 tsp cumin seeds
1/4 cup coconut scrapped
1/4 cup peanuts
1 tbsp oil
Salt to taste
Coriander leaves for garnishing
Procedure:-
- In a pan heat the oil, once hot add halt of the cumin seeds, once they crackle add the onions & fry them till golden brown.
- Then add little of the ginger-garlic paste. Add the tomatoes & cook for a few minutes. In a separate pan roast the coconut, peanuts, coriander leaves, remaining ginger-garlic, remaining cumin seeds, onion till brown in color & grind them in a blender.
- Then put it in the pan. Then add the corns with 1/2 cup water & cook the curry till done.
- Garnish it with coriander leaves.
Methi Matar Malai
Ingredients:-
2 cups methi(fenugrek) leaves
1/4 tsp cumin seeds
1 onion chopped fine
1 large tomato chopped fine
1 tsp red chilly powder
2 tbsp oil
1 cup frozen green peas
1/2 cup milk/or heavy cream
1 tsp sugar
Salt to taste
To be ground into a paste:-
1/2 onion, 2 cloves garlic, 1/2 inch ginger, 2 green chillies,2 tbsp cashewnuts, 2 tsp poppy seeds(khus khus), 1/2 tsp cinnamom powder, 2 cloves, 2 cardamoms, 2 peppercorns, 1/2 tsp cumin seeds.
Procedure:-
2 cups methi(fenugrek) leaves
1/4 tsp cumin seeds
1 onion chopped fine
1 large tomato chopped fine
1 tsp red chilly powder
2 tbsp oil
1 cup frozen green peas
1/2 cup milk/or heavy cream
1 tsp sugar
Salt to taste
To be ground into a paste:-
1/2 onion, 2 cloves garlic, 1/2 inch ginger, 2 green chillies,2 tbsp cashewnuts, 2 tsp poppy seeds(khus khus), 1/2 tsp cinnamom powder, 2 cloves, 2 cardamoms, 2 peppercorns, 1/2 tsp cumin seeds.
Procedure:-
- Wash the methi leaves throughly.& add some salt to it. After 20 minutes squeeze out the water.
- Boil the tomato & then blend into a puree or you can use ready made puree too.
- In a pan take oil & add cumin seeds. Once the seeds crackle add methi & cook for a while. Once fenugreek is soft remove it with a slotted spoon.
- In the same pan if required add more oil & then add the onion & fry till golden brown. Add the ground paste fry for 2 minutes.Then add the tomato puree & stir. Add the red chilly powder.Then add the peas. Then add the methi along with milk or heavy cream.
- Add the sugar & 1/2 cup of water if needed bring it to a boil. Adjust salt.
- Serve hot with any roti of your choice.
Aaloo Matar
Ingredients:-
1 cup potatoes-boiled and cut into cubes
1 cup green peas
3 green chillies-slit
2 chopped onions-ground with garlic & ginger
1 chopped tomato or 1 tbsp tomato paste or puree
2 tbsp oil
1 tsp cumin seeds
1 bay leaves
1/2 tsp turmeric
1 tbsp salt
1/2 tsp garam masala
1/2 tsp powdered red chilly powder
2 tbsp curd
1 tbsp coriander-cumin powder
1 tbsp chopped coriander leaves, for garnish
Procedure:-
Heat oil and add the cumin seeds and the bay leaves.When the seeds begin to splutter, add the onion paste and sauté for a while.
Add the tomatoes or paste, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till fat separates.Add the peas, potatoes and the green chillies and sauté over high heat till the vegetables are cooked.
Add water; bring to a boil and simmer, for 10-15 minutes.Serve hot, garnished with the coriander leaves.
1 cup potatoes-boiled and cut into cubes
1 cup green peas
3 green chillies-slit
2 chopped onions-ground with garlic & ginger
1 chopped tomato or 1 tbsp tomato paste or puree
2 tbsp oil
1 tsp cumin seeds
1 bay leaves
1/2 tsp turmeric
1 tbsp salt
1/2 tsp garam masala
1/2 tsp powdered red chilly powder
2 tbsp curd
1 tbsp coriander-cumin powder
1 tbsp chopped coriander leaves, for garnish
Procedure:-
Heat oil and add the cumin seeds and the bay leaves.When the seeds begin to splutter, add the onion paste and sauté for a while.
Add the tomatoes or paste, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till fat separates.Add the peas, potatoes and the green chillies and sauté over high heat till the vegetables are cooked.
Add water; bring to a boil and simmer, for 10-15 minutes.Serve hot, garnished with the coriander leaves.