Bathua,Brinjal And Badi Curry

BATHUA, BRINJAL AND BADI CURRY

This recipe is a good change from your regular eating schedule of non-veg or other stuff which bores you down and is just great in taste with a slight tangy twist. A unique authentic dish it is an easy and sumptuous one made at my place and is a regular one on the tables in winter when its found in abundance. Bathua or Chenopodium Album is a green leafy vegetable which is found and made very frequently in India in most of the households.

Ingredients:-

  1. Bathua or Chenopodium Album – 500 gms.
  2. Brinjal – 2.
  3. Split Black Gram dry Badis – 5.
  4. Onions(finely chopped) – 1.(Optional)
  5. turmeric powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Asafoetida – A pinch.
  8. Coriander – Cumin Powder – 1 tsp each.
  9. Garam Masala – 1 tsp.
  10. Rice Starch or Corn Flour – 1 cup.
  11. Salt – According to taste.
  12. Vegetable Oil – 2 tsp.

For Tempering:- Five  Spice – 1 tsp.

  1. Ajwain -1 tsp.
  2. Asafoetida – A pinch.

STEPS

Step 1 

Wash and cut the bathua greens. Fry the badis for five minutes in 1 tsp of oil. Wash and cut the brinjals into medium-size pieces.

Step 2

Heat a kadhai and add 2 tsp of vegetable oil in it. Add 1 tsp of five spice, a pinch of asafoetida in it. When they turn brown, add some finely chopped onions. Saute for two minutes. Then add salt, turmeric powder, red chilly powder, garam masala, dry mango powder and fry it for two more minutes. Now add the bathua, brinjals, and dry badis and saute again for three minutes and fry all up. When the rawness of the veggies is gone, add 3 cups of water and transfer the bathua mixture from the kadhai to a pressure cooker and cook till done.

Step 3 

When the bathua greens are done add one cup of starch to the kadhai and cook again for two minutes. You can alternately add corn flour mixed with water and cook the curry for three minutes.

Step 4 

We will temper our curry again by taking some vegetable oil, carom seeds(ajwain), in a pan and when browned add them to our curry.

And hey, our Bathua, Brinjal And Badi Curry is ready. It can be best served with steamed rice, Indian mashed potatoes and fried veggies of your choice.

Note points:-1. While we temper our veggies or curry the tempering should not turn black and must be heated till only browned.

2. The use of onions is optional. This recipe can be made even without the onions.

Do try this recipe at home. It is an authentic recipe and a very popular one in my house which is made repeatedly in the month of winters at my place because of its abundance in this season. It has got a unique taste and is even very good for your stomach. I will later post the recipe of making Indian mashed potatoes and split black gram badis. So keep reading. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!

 

Raw Papaya Kofta

RAW PAPAYA KOFTA

Hello and welcome dear readers to my cozy space again. Today I’m sharing a recipe of Raw Papaya Kofta which is totally tasty, wholesome and having the right spices in a perfect blend of taste, colors, and flavors. So let’s start it—

Ingredients:-For making the papaya balls

  1. Raw Papaya – 1
  2. Gram Flour – 200 gms.
  3. Green Chillies(chopped) – 2
  4. Garam Masala – 1 tsp.
  5. Asafoetida – A pinch.
  6. Raisins and Cashews – 6(optional)
  7. Salt – According to taste.
  8. Cumin(whole) – A pinch.
  9. Chopped Cilantro.

For making the gravy

  1. Onions(finely chopped) – 1
  2. Poppy seeds – 2 tbsp.
  3. Almonds – 5
  4. Ginger-Garlic Paste – 1 tsp.
  5. Tomato Puree – 1 tbsp.
  6. Turmeric Powder – 1 tsp.
  7. Red Chilly Powder -1 tsp.
  8. Cumin Powder -1 tsp.
  9. Garam Masala – 1 tsp.
  10. Salt – According to taste.

For garnishing -Chopped Cilantro

STEPS

Step 1

To make the balls firstly wash, scrape and grate the papaya.

Step 2

Take a mixing bowl and add the given amounts of gram flour to it. Then add grated papaya, salt, green chilies, asafoetida, raisin and cashew, whole cumin,garam masala and freshly chopped cilantro and using the water which is present in the grated papaya make balls out of it.

Step 3 

Heat oil in a  heavy bottomed karahi and drop the balls one by one into the oil and fry them. Drain them out on a tissue paper.

Step 4

Grind the almonds and poppy seed to a paste. Take another karahi, add some oil and splutter 1 tsp cumin into it. Now add the finely chopped onions and fry it for two minutes. Then add ginger-garlic paste, fry it. Now add turmeric powder, red chilly powder, cumin powder and fry again. Add salt and tomato puree. Saute it. Now add poppy and almond paste and fry again for two minutes. Now add water to make the gravy and let it simmer for five minutes. Lastly, add garam masala.

Step 5 

When the gravy gets a bit thicker add the fried papaya balls into it and garnish with chopped cilantro. You can also add fresh cream to it but I have not added it here.

Our Raw Papaya Koftas are ready.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Turnip, Dry Green Peas And Garbanzo Beans Curry

TURNIP, DRY GREEN PEAS, AND GARBANZO BEANS CURRY

Hello dear friends.Welcome to my corner again. Today I’m sharing with you a simple curry recipe using turnip, peas and garbanzo beans. A good one to beat the chills when served hot. It’s tasty, creative and really a new kind of veggie which I’m sure you all will like. So let’s start with it—

Ingredients:-

  1. Turnip -300 gms.
  2. Dry Green Peas – 200 gms.
  3. Garbanzo Beans or Kabuli Chana- 50 gms.
  4. Onions(finely chopped) – 1
  5. Ginger-garlic paste – 1/2 tsp.
  6. Turmeric powder -1/2 tsp.
  7. Red Chilly Powder – 1/2 tsp.
  8. Cashew and poppy seed paste- 1 tsp.
  9. Cumin powder – 1 tsp. – 1 tbsp.
  10. Tomato puree – 1 tbsp.
  11. Dry Fenugreek Leaves or Kasuri Methi – 1 tsp.
  12. Garam Masala – 1/2 tsp.
  13. Salt – According to taste.
  14. Vegetable oil – 2 tbsp.

For Garnishing—Fresh Cream – 1 tbsp.

  1. Freshly chopped coriander – A handful.

STEPS

Step 1

Wash, scrape and cut the turnips into cubes. Pressure cook till done but not mushy. Wash and soak the garbanzo beans and dry green peas overnight and pressure cook them the next day till done.

Step 2

Take a wok, add 2 tbsp of vegetable oil, 1/2 tsp of cumin and dry fenugreek leaves or kasuri methi. When they crackle add finely chopped onions into it and fry them for two-three minutes.

Step 3 

Now to the given wok add the ginger-garlic paste,  cumin powder, salt, red chilly powder, turmeric powder, the tomato puree and fry all this for two minutes.

Step 4

Now add the ground cashew and poppy seed paste and garam masala and fry again. When the masala starts leaving the edges of the wok, add the boiled turnip, dry green peas and garbanzo beans and water to make a gravy of moderate consistency.

Step 5

Let it simmer for five minutes and then switch off the gas. Garnish with fresh cream and chopped coriander. Serve hot.

Our delicious Turnip, Pea, And Beans Curry is ready to be enjoyed. It is best served in the main course.

I hope you all will like and try making it at home. Share your comments and feedbacks. Have a great week everyone and if possible make this curry at home to add to the fun. Till then healthy cooking, happy living!

dsc00409Raw Papaya Salad

Ingredients:

  1. Raw Papaya – 1
  2. Salt -According to taste.
  3. Black Pepper – A pinch.
  4. Lemon juice -2 tbsp.
  5. Chaat Masala – A pinch.

STEPS

Step 1

Wash, scrape and cut the raw papaya into thin strips.

Step 2

Take a bowl, add the papaya to it. Now add salt, black pepper, lemon juice and chaat masala to it and mix it well.

Step 3 

Refrigerate for one hour. Serve chilled.

Our Raw Papaya Salad is ready. Enjoy it with your main course.

Do try this recipe at home. Share your comments and feedback. Have a great weekend. Till then healthy cooking, happy living!

Green Peas And Potato Curry

GREEN PEAS AND POTATO CURRY

Hello friends, welcome again to Abha’s Kitchen. Winter is around the corner and has already peeped in. In this season we can find lots of fresh snow peas which can be combined with any vegetable to add that extra taste and freshness to our regular food items. Today we will make a curry of grated green peas with potato which will really get you interested. So, let’s start—

Ingredients:-

  1. Green Peas – 300 gms.
  2. Potato(big) – 1.
  3. Onion – 1.
  4. Asafoetida or Hing – A pinch.
  5. Cumin(whole) – 1/2 tsp.
  6. Bay Leaf – 1.
  7. Tomato Puree – 2 tbsp.
  8. Cumin Powder -1 tsp.
  9. Grated Coconut – 2 tsp.
  10. Red Chilly Powder – 1/2 tsp.
  11. Salt – According to taste.
  12. Turmeric Powder – 1/2 tsp.
  13. Garam Masala(home made) -1 tsp.
  14. Vegetable Oil – 2 tbsp.
  15. Fresh Chopped Coriander – A handful.

STEPS

Step 1

Wash and cut potato in cubes. Shallow fry it till browned.

Step 2 

Take the green peas in a bowl and grind it in a grinder to get a very coarse mixture. Grind the onion to a paste.

Step 3

Now heat a cooking pan. Add some vegetable oil to it. Also add some cumin, bay leaf, and asafoetida or hing to it. When it crackles add the ground onion paste and saute till the paste turns dark pinkish. Now add salt, turmeric powder, red chilly powder, cumin powder, grated coconut, and tomato puree and saute this masala for five minutes.

Step 4

After the masalas get cooked leaving behind their rawness, add the coarsely grated green peas and potato and add an adequate amount of water to make a gravy. Also, add some garam masala and let it cook on a medium flame for ten minutes.

Step 5 

Now switch off the gas and garnish it with freshly chopped coriander. Our green pea curry is ready. Serve it hot. It can be had best with rice.

Do try this recipe at home. Share your comments and feedback and get your queries resolved. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

 

Split Black Gram Steamed Rolls Curry

SPLIT BLACK GRAM STEAMED ROLLS CURRY

Hello and welcome friends to my cozy food corner. Today we will be making a very unique recipe made from split black gram or urad dal. It is a delicacy of my home which has been carried on for many years and I grew up seeing it made by my grandmother and mother. It is very tasty and though elaborate but the efforts worth the dish. We call it ‘Irhar’ in our language i.e, Maithili. So let us start making it. For making this dish you will need–

Ingredients:

For making steamed rolls.

  1. Split Black Gram – 300 gms.
  2. Green Chillies – 2
  3. Asafoetida – A pinch.
  4. Fresh chopped Coriander – A little bit.
  5. Cumin(whole) – A pinch.
  6. Salt- A pinch.
  7. Grated Ginger – 1/2 tsp.
  8. Garam Masala – 1/2 tsp.

For making the gravy.

  1. Onions – 1
  2. Cashews – 100 gms.
  3. Poppy seeds – 100 gms.
  4. Ginger-Garlic paste – 1 tsp.
  5. Tomato Puree – 1 tbsp.
  6. Cumin Powder – 1 tsp.
  7. Dry Fenugreek Leaves or Kasuri Methi -1 tsp.
  8. Salt -According to taste.
  9. Turmeric Powder – 1/2 tsp.
  10. Red Chilly Powder – 1/2 tsp.
  11. Garam Masala – 1 tsp.
  12. Bay Leaf – 1.

For Garnishing:-

Chopped Coriander – A  handful.

Fresh Cream -1 tsp.

STEPS

Step 1

Wash and soak the split black gram overnight. Grind it slightly coarsely with the given amount of green chilies. It should be a tight batter so don’t add more water to it otherwise, it will not be made into rolls. Now mix the asafoetida, salt, cumin, grated ginger, garam masala and chopped coriander into it.

Step 2

Heat some water in a utensil. When it starts to boil smear some oil on your hands, take some of the above-made batter on your palm and give it a cylindrical shape and drop them one by one into the hot water. Let it boil for ten minutes till hardened.

Step 3 

When the rolls are harder enough take them out of the water and cut them in small shapes and shallow fry them in a pan till lightly browned.

Step 4

Make pastes of cashew-poppy(to be ground together)and onion separately.

Step 5 

Now to make the gravy, heat a karahi and add oil to it and splutter some cumin in it. When it crackles add to it one bay leaf, some kasuri methi. Now add the onion paste to it. Let it get pinkish and then add the given amount of ginger-garlic paste. Next add salt, turmeric powder, red chilly powder, cumin powder, tomato puree and fry it for a while. When the masala is half done add the cashew-poppy seed paste and garam masala and fry for one minute and add water in it to make the gravy.

Step 6

When the gravy thickens a bit add the shallow fried gram rolls to it and let everything simmer for a while.

Step 7

The Split Black Gram Roll Curry is ready. Garnish it with freshly chopped coriander and fresh cream.

Serve it with chapatis, fried rice or any other dish.

Do try this recipe at home. It is an authentic and tasty recipe, a unique specialty of my home which I wanted to share with you folks. I hope you like it and find it worth trying. Share your comments and feedback and get queries resolved. Have a great week friends. Till then healthy cooking, happy living!!!

 

 

Raw Banana Kofta

RAW BANANA KOFTA

Hello friends and welcome once again to my site. Today I’ll be sharing with you a curry recipe of raw bananas made into koftas. These are soft, creamy, delicious and really a treat to your senses. Let’s start making it—

Ingredients:-To make the banana balls.

  1. Raw Bananas – 4.
  2. Gram Flour – 200 gms.
  3. Onions(finely chopped) – 1 1/2.
  4. Green Chillies(finely chopped) – 3.
  5. Salt – a little bit.
  6. Red Chilly powder – 1 tsp.
  7. Cashew(crushed) – 1 tbsp.
  8. Garam Masala or Five Spice Powder- 1 tsp.
  9. Coriander Leaves – A handful.

To make the gravy.

  1. Vegetable oil – 2 tbsp.
  2. Cumin – 1 tsp.
  3. Asafoetida or hing- a pinch.
  4. Curry leaves -5.
  5. Onions(finely chopped)-1.
  6. Tomato puree – 2 tbsp.
  7. Cumin powder -1 tsp.
  8. Salt – according to taste.
  9. Turmeric powder – 1 tsp.
  10. Red Chilly Powder -1 tsp.
  11. Poppy seed – cashew paste -5 tbsp.
  12. Garam Masala or Five Spice Powder- 1 tbsp.
  13. Sugar – 1 tsp.

STEPS

Step 1 

Pressure cook the whole raw bananas without cutting or scraping it. Now scrape the skin off the bananas and mash them up.

Step 2

Take a bowl, add gram flour to it, also add chopped onions, green chilies, a little bit of salt as more has to be added in the gravy, red chilly powder, garam masala, slight sugar and coriander leaves and make a dough-like batter so that balls can be formed. We don’t need to add water to it.

Step 3

Fry these banana balls in hot oil till light brownish in color. Strain and keep aside.

Step 4 

Now to make the gravy, heat a wok and add 2 tbsp of vegetable oil to it. Add 1 tsp of cumin, the given amounts of curry leaves, green chilies and asafoetida to it. When they crackle add finely chopped onions and saute for two minutes. Next add 2 tbsp of tomato puree, cumin powder, salt, turmeric powder, red chilly powder, garam masala and fry these till their rawness disappears.

Step 5

When the masalas in the pan start to give a good aroma add the given amount of poppy seed-cashew paste and fry it for three minutes, add some water to make a thick gravy. Now add the banana balls and let them get soaked so that the balls will be softer and a sumptuous gravy will be made.

Step 6

Garnish with some chopped coriander and fresh cream.

Our Raw Banana Kofta Curry is ready. It can be had in the main course, both lunch, and dinner.

Do try this recipe at home and share your feedback and comments. Have a great weekend. Till then healthy cooking, happy living!!!

 

 

 

Sponge Gourd With Split Bengal Gram

SPONGE-GOURD WITH SPLIT BENGAL GRAM 

Hello and welcome again. Today I’m sharing a very healthy greens and lentil recipe which is unique, super healthy and equally tasty. It can be had with chapatis or steamed rice and dal. So let’s start with it—

Ingredients:

  1. Sponge Gourd – 1 kg.
  2. Split Bengal gram(soaked for 3 hours) – 2 tbsp.
  3. Onions (big,finely chopped) – 2
  4. Five Spices(for tempering) – 1 tsp.
  5. Turmeric powder – 1 tsp.
  6. Whole Red Chilli Flakes – 1 tsp.
  7. Garam Masala – 1 tsp.
  8. Salt – According to taste.
  9. Vegetable oil – 1 tbsp.
  10. Chopped Coriander leaves – for garnish.

STEPS

Step 1 

Scrape and wash the sponge gourd. Cut it in small pieces.

Step 2

Heat a heavy bottom vessel and add the vegetable oil to it. Add the five spices and when the oil crackles add the whole red chilli flakes and add the onions.

Step 3 

Half-fry the onions and add the cut sponge gourd and soaked split Bengal gram to it. Now add salt and turmeric powder to it and adding a little bit of water(1/2 cup), cover the vessel and let it cook on medium flame.

Step 4 

When the water lessens add the garam masala and cook the vegetables till they get dry.

Step 5

Garnish the vegetables with chopped coriander. Serve it with the main course.

Do try the recipe at home. Share your feedback and comments. Have a great week everyone. Till then happy cooking, healthy living!!!

 

Pumpkin With Flaxseed

PUMPKIN WITH FLAXSEED

Welcome again friends to my cosy corner. Today I am going to make a very healthy, sumptuous and equally tasty curry of Pumpkin With Flaxseed. This recipe has two ingredients namely pumpkin which is a boon for the heart and flax seed which reduces bad cholesterol drastically. It combines pure health and taste and has a meagre amount of oil which can be omitted also for people with heart problems or cholesterol. So let us start with it:—

Ingredients:

  1. Green fresh finely chopped pumpkin -1
  2. Finely chopped Radish – 1
  3. Flaxseed powder (made after roasting together flax seed,1 dry red chilly and 1 tsp coriander seeds)-3 tbsp.
  4. Salt – According to taste.
  5. Turmeric powder -1 tsp.
  6. Dry mango powder – 1 tbsp.

For tempering:– 1.Five spice – 1 tsp.

2.Bay leaf -2

3. Asafoetida or Hing -A pinch.

4. Dry red chilly – 2

For garnishing-Chopped green chilly.

Chopped coriander.

STEPS

Step 1

Wash and peel the skin of pumpkin. Similarly, wash and peel the radish. Cut both of them very finely and pressure cook them as it will save your time and energy. When it is cooked drain out the excess water but keep some of it for use in the curry.

Step 2 

Heat a heavy-bottom kadhai and add the given amounts of five spice, red chilly, asafoetida, mustard oil and let them splutter. But take care not to burn the tempering.

Step 3

Now to the kadhai add boiled pumpkin, radish, salt, turmeric powder and saute it for a while.

Step 4

When the pumpkin is slightly mashed add roasted and powdered flax seed which has to be initially roasted together with 1 dry red chilly and 1 tsp coriander seeds and then powdered, dry mango powder and saute it again for five minutes. It will be a semi-dry curry so don’t dry out all the water from it.

Step 5 

The pumpkin flaxseed tasty curry is ready. Garnish it with chopped green chillies and coriander.

Friends do try this recipe at home. It can be had with rice, dal, dosai, rotis, paranthas. It is a very healthy preparation for people with heart problem or diabetes. It has no spice, all the taste and all health, so go ahead and try it in your homes. I am sure you will like it. Say yes to good health with this curry. Till then happy cooking, healthy living!!!

Fried Fish In Mustard Gravy

FRIED FISH IN MUSTARD GRAVY

Hello and welcome friends. Today I’ll be sharing a delicious fish curry recipe of Rohu fish which is made in a spicy mustard sauce and having a special, authentic taste. It is a regular in my kitchen on weekends and is a treat for all those who like to eat non-vegetarian food. So let’s start with it—

Ingredients:-For marinating fish

  1. Fish[Rohu] – 250 gms.
  2. Salt – According to taste.
  3. Turmeric powder – 1 tsp.
  4. Garlic paste – 1 tsp.

For frying fish

Vegetable oil.

For making gravy

  1. Yellow mustard and cumin paste – 2 1/2 tbsp.
  2. Red chilli powder -1 tsp.
  3. Garlic paste – 1 tsp.
  4. Tomato puree – 2 tbsp.

For tempering

  1. Cumin – 1 tsp.
  2. Bay leaf – 2
  3. Oil – tbsp.

STEPS

Step 1 

Wash and cut fish in medium size pieces if it is whole.

Step 2

Marinate the fish with salt, turmeric powder and garlic paste and keep aside.

Step 3 

Take oil in a deep bottom pan and heat it up. When it is quite hot deep fry the fish and soak extra oil in tissue paper.

Step 4

To make the gravy, heat the given amount of oil in a karahi and add cumin seeds and bay leaf.

Step 5

Now add garlic paste and as it heats up a bit add red chilli powder and tomato puree and give it a good stir.

Step 6

Now add the mustard-cumin paste and fry it for 2 minutes but don’t fry it for long as it will get bitter in taste.

Step 7 

Now add water and let the gravy boil for 5 minutes after which put the fish pieces in it and boil it for 5 more minutes. The fish curry is thus ready.

Step 8

Garnish with chopped coriander and green chillies.

Do try this recipe at home. It is a delicious one with all the goodness of taste and health. Share your feedback and comments and clear doubts if you have any. This recipe is a table turner in itself and is served with steamed rice, a dash of lemon and some stir-fried veggies. Till then happy living, healthy cooking!!!