Category: Lunch Recipes

Recipes that would be perfect for your next lunch meal.

Radish Fritter Kadhi

RADISH FRITTER KADHI

Hello and welcome to my cooking corner again. Today I am going to share a recipe of Radish Fritter kadhi. It is a healthier version of pakora kadhi and is great to have on a day when you want a lighter lunch. The recipe is as follows—

Ingredients:-

For the radish fritters:-

  1. Radish- 2
  2. Gram Flour-200 gms
  3. Onion(finely chopped)-1
  4. Green Chillies(finely chopped)-2
  5. Carom Seeds-1/2 tsp
  6. Cumin-1/4 tsp
  7. Red Chilly Powder-1/2 tsp
  8. Coriander Powder-1/2 tsp
  9. Garam Masala-1/2 tsp
  10. Dry Mango Powder-1/4 tsp
  11. Salt-According to taste
  12. Vegetable Oil-For shallow frying

For the kadhi:-

  1. Fresh Buttermilk-1/2 of 1 pkt
  2. Gram Flour-2 tsp
  3. Ginger Paste-1/2 tsp
  4. Onion-1
  5. Green Chillies-2
  6. Turmeric Powder-1 tsp
  7. Coriander Powder-1 tsp
  8. Cumin Powder-1 tsp
  9. Red Chilly Powder-1 tsp
  10. Kadhi Masala-1 tsp
  11. Salt-According to taste
  12. Sugar-A pinch

For the tempering:–

  1. Black Mustard or Rai-1/2 tsp
  2. Cumin-1/2 tsp
  3. Bay Leaf-2
  4. Dry Red Chilly-1
  5. Asafoetida-A pinch
  6. Vegetable Oil-1 tbsp

For garnish—Freshly chopped cilantro

STEPS

Step 1

To make the radish fritters, wash, scrape and grate the radish. Chop the onions, green chilies, cilantro finely.

Step 2

DSC03833.jpgTake a bowl. Squeeze the excess water from the grated radish and put in the bowl. Now add, gram flour, chopped onions, green chilies, carom, and cumin seeds, coriander powder, red chilly powder,garam masala, salt, dry mango powder and mix it.

Step 3

Heat a pan and make small balls out of the radish batter. Shallow fry in a pan and drain excess oil on tissue papers.

Step 4

For making the kadhi, take a bowl and add in the buttermilk, gram flour, pinch of sugar and mix it well. Now take a vessel and add all the tempering ingredients. Next, add the chopped onion and green chilies in the pan and fry for half a minute. Add in ginger paste. Fry again. Now add the remaining spices, salt, turmeric powder, red chilly powder, cumin powder,kadhi masala and immediately add the buttermilk solution. Mix everything well and let it simmer on low heat for five minutes. Lastly, add the radish fritters and after boiling for a minute switch off the gas.

Our Radish Pakora Kadhi is done. Garnish it with freshly chopped cilantro. Serve it with plain steamed rice, some vegetable stir-fries, and poppadums.

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

 

Fish Curry With Buttermilk

FISH CURRY WITH BUTTERMILK

Hello and welcome to my cooking corner again. Today I will share a new version of fish curry which is made in buttermilk and curd, with mild spices and lots of taste. It is a very healthy dish and can be made without oil too. It is a creative twist to making fish curries which can be made in many ways, this being one of them. I hope you guys will like it. So let’s start—

Ingredients:-For the fish marination:-

  1. Fish Fillet-250 gms
  2. Turmeric Powder-1/2 tsp
  3. Salt-According to taste

For the fish gravy:-

  1. Onions-2
  2. Green Chillies-3
  3. Ginger-Garlic Paste-1 tsp
  4. Buttermilk-1cup
  5. Fresh Curd-2 tbsp
  6. Turmeric Powder-1/2 tsp
  7. Red Chilly Powder-1/2 tsp
  8. Garam Masala-1/2  tsp
  9. Fish Masala-1/2 tsp
  10. Sugar-A pinch

For the tempering:-

  1. Vegetable Oil-For frying
  2. Curry Leaves-6
  3. Cumin and Black Mustard-1/2 tsp

For Garnish:-Freshly chopped coriander(optional).

STEPS

Step 1

DSC03743.jpgWash and marinate the fillets with salt and turmeric. Chop the onions and green chilies finely. Shallow fry the fillets nicely. Add the curd in the buttermilk along with sugar and mix well.

Step 2

Take a pan. Add the tempering ingredients. Now, add in the chopped onions and green chilies. Fry for two minutes. Now add the ginger-garlic paste. Fry again. Now add the spices, salt, turmeric powder, red chilly powder,garam masala, fish masala and fry again. Now add the buttermilk and let it boil for two minutes.

Step 3

DSC03744.jpgNow add in the fried fish. Simmer on low heat. You can garnish it with freshly chopped coriander though it is optional.

DSC03748.jpgOur Fish Curry With Buttermilk is done. Serve it with steamed rice, fried potato chips, and chilly fritters.

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

 

 

 

 

 

 

 

Colocasia Leaf Crunchies In Mustard Gravy

COLOCASIA LEAF CRUNCHIES IN MUSTARD GRAVY

Hello, everyone. Today I am going to share a traditional recipe of the Mithila region of Bihar which is made from colocasia leaves. It is a very authentic dish which has a unique and interesting taste and is equally healthy. I got these leaves especially for all of you from my mother’s place because I wanted to share some tradition of my community with you all because it is quite special. This dish is frequently made in my place and is really good. Hope you all will like it. So let’s start with the recipe—

Ingredients:-For the crunchies;-

  1. Colocasia Leaves-16
  2. Gram Flour-300 gms
  3. Salt-According to taste
  4. Asafoetida-A pinch
  5. Turmeric Powder-1/2 tsp

For the batter:-

  1. Gram Flour-250 gms
  2. Salt-According to taste
  3. Turmeric Powder-1 tsp
  4. Asafoetida-A pinch
  5. Red Chilly Powder-1/2 tsp
  6. Garam Masala-1 tsp
  7. Dry Mango Powder-1/2 tsp

For the gravy:–

  1. Yellow Mustard Paste-2 tbsp
  2. Ginger Garlic Paste-1/2 tsp
  3. Salt-According to  taste
  4. Turmeric Powder-1/2 tsp
  5. Red Chilly Powder-1/2 tsp
  6. Coriander Powder-1/2 tsp
  7. Garam Masala-1 tsp
  8. Fresh tomatoes-2
  9. Dry Mango Powder or Fresh Lime Juice-1 tsp
  10. Mustard or Vegetable Oil-2 tbsp

For the tempering of gravy:–

  1. Cumin-1 tsp
  2. Carom Seeds-1/2 tsp
  3. Bay Leaf-1
  4. Kasuri Methi-A pinch

STEPS

Step 1

Wash the leaves and dry them in sunlight. We need to take 16 leaves for making the dish. Take a bowl and add gram flour, salt, turmeric powder, asafoetida in it. Now using water make a thick paste of it. Do take care to make a thick and not thin batter which can be coatable.

Step 2

Now place one of the leaves on a clean slab. Place another one overlapping the first one in a straight line. In the same way, place the second set of leaves in another straight line just below the first one. All the leaves must overlap with each other. Now smear the thick gram flour paste we made above on each of the leaves. When done, start rolling the leaves from one end to the next tightly. It will look like a barrel in shape. Take care in rolling the leaves which have to be done tightly. Put the roll in sunlight for five minutes so that the leaves become looser and stick better together. Now cut these leaves roll in medium-sized pieces with a knife. Keep aside.

Step 3

DSC03282_20181124191051197.jpg

Now we will make the batter. For it, take a bowl and add gram flour, salt, turmeric powder, red chilly powder, asafoetida,garam masala, dry mango powder and make a thick batter using water. Dip the roll pieces we have just cut in the previous step. And shallow fry them in a pan till browned and crisp. Keep aside.

Step 4

To make the gravy, take a kadhai and add the tempering ingredients and oil. Now add ginger-garlic paste, coriander powder, red chilly powder, salt,garam masala, turmeric powder and fry for a minute. Next, add fresh tomatoes and fry again till they are well cooked. Now add the mustard paste and fry for five to ten seconds and add water for the gravy. It has to be noted that mustard paste should not be fried for more than a minute because it tends to turn bitter after extra frying. After adding water let the curry simmer for three minutes and then add the shallow fried leaf rolls. Let it get cooked properly and get tender. If the rolls don’t turn tender you may cover and cook it. Lastly, add some dry mango powder or fresh lime juice.

Our Colocasia Leaf Crunchies In Mustard Gravy is done. Serve it with steamed rice and poppadums. You may garnish it with chopped cilantro.

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

 

 

Besani Fish In Onion And Tomato Gravy

BESANI FISH IN ONION AND TOMATO GRAVY

Hello and welcome to my corner again. Usually, on weekends, I prefer to make nonvegetarian dishes. And this Sunday I made a simple fish curry which was delicious and liked by everyone. The dish was Besani Fish In Onion And Tomato Gravy. In the dish, I have coated the boneless fish pieces in a second marination of a spicy gram flour batter and then shallow fried it adding into a spicy and flavourful gravy of onions and tomatoes. I hope you will like the recipe too and try making it sometime pretty soon. So let’s start with the recipe—

Ingredients:-For the fish marination-

  1. Fish(boneless)-250 gms
  2. Salt-According to taste
  3. Turmeric Powder-1 tsp
  4. Garlic Paste-1 tsp

For the gram flour coating–

  1. Gram Flour or Besan-300 gms
  2. Salt-According to taste
  3. Turmeric Powder-1/2 tsp
  4. Red Chilly Powder-1/2 tsp
  5. Garam Masala-1/2 tsp
  6. Dry Mango Powder-1/2 tbsp
  7. Vegetable Oil-For shallow frying

For the gravy—

  1. Onions-2
  2. Ginger-Garlic Paste-1 tsp
  3. Red Chilly Powder-1 tsp
  4. Coriander Powder-1 tsp
  5. Cumin Powder-1 tsp
  6. Tomato Puree-2 tbsp
  7. Garam Masala-1 tsp
  8. Salt-According to taste
  9. Green Chillies-2
  10. Vegetable oil-1 tbsp
  11. Cilantro or fresh cream-For garnish

For the tempering of the gravy—

  1. Cinnamon-1 stick
  2. Cardamom-1
  3. Clove-2
  4. Bay Leaf-1
  5. Cumin-1/2 tsp

STEPS

Step 1

DSC03251.jpgWash and marinate the fish with salt, turmeric powder, and garlic paste and keep it inside the refrigerator for 3 hrs. Use boneless fish for this recipe. Here I have used Roopchanda variety of fish. You can use any other boneless variety also.

Step 2

Now take a bowl. Add gram flour and other given ingredients and make a slightly thick batter of it. Coat the fish pieces in it and shallow fry them in oil. Put on a tissue paper to remove unnecessary oil.

Step 3

DSC03259Now take a wok, add cumin and the tempering ingredients. Next, add chopped onions and ginger-garlic paste and saute for two minutes. Now add all the spices mentioned above and fry for a minute. Now add tomato puree and saute again for two minutes. And then add some onion paste and fry it to remove its rawness. Lastly, add the fried fish and water to make the gravy. Add a pinch of sugar too to get that extra flavor. Simmer the gravy on medium flame before switching the gas off. You can garnish with some chopped green chilies, cilantro or fresh cream.

Our Besani Fish In Onion And Tomato Gravy is ready. Serve it.

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

Fish Sambhar

FISH SAMBHAR

Hello and welcome everyone to my cooking corner again. We want to eat different things in different seasons. Sometimes we crave for sweet dishes and sometimes for tangy ones. Today I had some fish in my fridge. And I thought of making a fusion recipe out of these given ingredients. So I made this recipe called Fish Sambhar. It tasted great with the goodness of fried fish and a tangy sambhar. It was liked by all. Hope you all will like it too. So here is the recipe—

Ingredients:-

  1. Boneless Fish(any type)-250 gms
  2. Toor Dal-250 gms
  3. Onion-1
  4. Tomatoes-2
  5. Turmeric Powder-1 tsp
  6. Red Chilly Powder-1 tsp
  7. Coriander Powder-1 tsp
  8. Sambhar Powder-2 tsp
  9. Garam Masala-1 tsp
  10. Tamarind Paste-2 tsp
  11. Salt-According to taste
  12. Lemon Juice-1 tsp
  13. Freshly chopped coriander-For garnish

For the tempering:-

  1. Curry Leaves- A few
  2. Asafoetida-A pinch
  3. Black Mustard-1 tsp
  4. Vegetable Oil-2 tbsp

STEPS

Step 1

DSC03148_20181031192937782.jpgWash and marinate the fish with some salt and turmeric powder and leave it for twenty minutes. Chop the onion, tomatoes, and coriander finely. Pressure cook the dal with salt and turmeric powder.

Step 2

Take a pan and shallow fry the fish. Now take a kadhai and add oil with the tempering ingredients. Add chopped onion and fry for three minutes. Add the tomatoes and fry it too for four minutes. Now add red chilly powder and coriander powder and fry it for two minutes. Now add dal and sambhar powder, tamarind paste and let it boil for three-four minutes. Lastly, add garam masala and water for the gravy and let it simmer for ten minutes.

Step 3

DSC03149_20181031192640806.jpg Now add in the fish pieces. Garnish with freshly chopped coriander and lemon juice.

Our Fish Sambhar is done. Serve it with steamed rice.

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

 

Spicy Aubergine

SPICY AUBERGINE

Hello and welcome to my corner again. Hope you all are doing fine. Aubergine is one of my favorite vegetables. According to me, it’s one of the tastiest recipes which is made very easily. I make varieties of it and every time I enjoy cooking this vegetable. Today I am sharing this recipe of Spicy Aubergines, a shallow-fried dish cooked in moderate spices which can be had as a side dish for lunch and dinner. I hope you will like it too. So the recipe is as follows—

Ingredients:-

  1. Aubergine(big) -2
  2. Onions- 1
  3. Garlic Paste-1 tsp
  4. Turmeric Powder-1 tsp
  5. Red Chilly Powder-1 tsp
  6. Coriander Powder-1/2 tsp
  7. Garam Masala-1 tsp
  8. Dry Mango Powder-1 tsp
  9. Salt-According to taste
  10. Mustard Oil-1 tbsp

Tempering:-

  1. Five Spice – 1/2 tsp
  2. Curry Leaves-1 tsp
  3. Mustard Oil – 1 tbsp

STEPS

Step 1

Wash, cut the aubergines into big slices and mix it with salt and turmeric powder. Keep it as such in a refrigerator for ten minutes.

Step 2

Take a pan, add oil to it along with the tempering ingredients. Now add onions and half-fry it. Add in the marinated aubergines. Fry it on high flame for two minutes simmering gradually.

DSC03061_20181021172827448.jpgStep 3

Now add all the above mentioned spices and fry again till the spices and aubergines are well fried and crunchy.

Our Spicy Aubergine is done. Serve it hot.

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

 

Eggs In Fenugreek Sauce

EGGS IN FENUGREEK SAUCE

Hello friends.Welcome to my corner. Every day being homemakers, we have to think or research various recipes to cook which sometimes becomes very tiresome. We try to make dishes which are easier, healthier and also tastier. Out of other ingredients, eggs are generally available in all the households. And yesterday I had lots of fenugreek leaves in my kitchen. So today I’m going to share a recipe of Eggs In Fenugreek Sauce. It is really healthy as you can make it without oil. It’s very good for diabetics too as it reduces blood sugar levels, boosts testosterone and increases milk production in breastfeeding mothers. I hope you will like the recipe. So let’s start—

Ingredients:-

  1. Eggs -4
  2. Fenugreek leaves – 100 gms
  3. Onions -1
  4. Ginger-Garlic Paste – 1 tsp
  5. Turmeric Powder -1 tsp
  6. Red Chilly Powder – 1 tsp
  7. Coriander Powder – 1 tsp
  8. Garam Masala – 1 tsp
  9. Tomato Puree – 2 tbsp
  10. Milk – 1/2 cup
  11. Salt – According to taste

For the tempering:-

  1. Butter – 1 tsp
  2. Vegetable Oil – 1 tsp
  3. Cinnamon – 1
  4. Green Cardamom – 1

STEPS

Step 1

DSC03050_20181019235404354

Firstly boil the eggs. Fry them in oil. Chop the onions and fenugreek leaves. Blanch fenugreek leaves in water for five minutes and grind to make a paste.

Step 2

Take a pan. Add the tempering ingredients. Now add chopped onions and saute for a minute. Add ginger-garlic paste. Saute again. Now add all the spices and saute for a minute. Next, add the tomato puree and the fenugreek paste. Saute everything well and then add water for the gravy.

Step 3

DSC03056_20181019233956362.jpg

Add milk to the gravy. Simmer on medium flame for five minutes and lastly add the eggs to the curry. Garnish with fresh cream and cilantro though I have not used the latter here.

Note point– After frying the eggs make a slit in the eggs so that when dipped in gravy, the eggs absorb it.

Our Eggs In Fenugreek Sauce are done. Serve it.

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

Chickpea Curry With Fenugreek And Curd

CHICKPEA CURRY WITH FENUGREEK AND CURD

A big hello and good morning to all my blogger friends. Today I will be making a very easy recipe of Chickpea With Fenugreek And Curd. It is very tasty and healthy with fenugreek leaves and curd which add an aroma to the dish along with giving it a sweet and tangy touch too. I hope you all will like this simple preparation of mine. The recipe is as follows:—

Ingredients:–

  1. Chickpea – 250 gms
  2. Fenugreek Leaves – 100 gms
  3. Curd – 50 gms
  4. Onion -1(big)
  5. Ginger-Garlic Paste – 2 tsp
  6. Tomatoes -2
  7. Red Chillies – 2
  8. Turmeric Powder -1 tsp
  9. Red Chilly Powder – 1 tsp
  10. Coriander Powder – 1 tsp
  11. Cumin Powder – 1 tsp
  12. Garam Masala – 1 tsp
  13. Salt – According to taste
  14. Vegetable Oil – 2 tbsp

STEPS

Step 1

DSC03009.jpgWash and soak the chickpeas overnight. Boil them till done. Chop the onions and green chilies. Wash and soak the tomato in hot water. Wash and cut the fenugreek leaves and grind them with the boiled tomato and a green chilly.

Step 2

Take a kadhai and add oil along with the tempering ingredients. Add the chopped onions and ginger-garlic paste and fry for a minute. Now add the spices, turmeric powder, red chilly powder,coriander-cumin powder,garam masala, and the fenugreek and tomato paste and saute for three minutes. When the masalas seem cooked add in some whipped curd and water and let the dish simmer for four minutes. Garnish it with chopped cilantro.

DSC03006.jpgOur Chickpea Curry With Fenugreek And Curd is done. Serve it with tandoori rotis or vegetable fried rice.

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

 

 

 

 

Prawn In Mustard Gravy

PRAWN IN MUSTARD  GRAVY

Hello everyone and welcome to my corner once again. We all are generally on the lookout to find new recipes and dishes which have never been made before and which are really good. Some of us are non-vegetarians and out of the non-vegetarian category, most of us like to eat prawns. Prawn curry is made in a number of ways out of which one of the best recipes is the Goan prawn curry. Today I have prepared prawn in a mildly spiced mustard gravy with garlic and curry leaf tempering. I liked the dish, hope you too like it. So let’s start with it—

Ingredients:-For marination of prawn-

  1. Salt-A pinch
  2. Turmeric Powder-1 tsp
  3. Garlic Paste-1 tsp
  4. Red Chilly Powder-1 tsp

For the curry-

  1. Prawn(medium-sized)-150 gms
  2. Yellow Mustard Paste-2 tbsp
  3. Turmeric Powder-1/2 tsp
  4. Red Chilly Powder-1/2 tsp
  5. Garlic Paste-1 tsp
  6. Tomato Puree-2 tbsp
  7. Coriander Powder-1/2 tsp
  8. Cumin Powder-1/2 tsp
  9. Garam Masala-1 tsp
  10. Water-for the gravy

For the tempering:–

  1. Five Spice-1/2 tsp
  2. Cumin-1/2 tsp
  3. Dry Curry Leaves-A few
  4. Vegetable Oil-2 tbsp

STEPS

Step 1

DSC02945_20181010153515674.jpgWash and marinate the prawns with some salt, turmeric, red chilly powder, and garlic paste. Leave it covered for ten minutes.

Step 2

Take a pan and shallow fry the prawns on medium heat for three minutes.

Step 3

DSC02948_20181010153205396.jpgNow take a wok and add tempering ingredients. Next, add garlic paste, turmeric, red chilly,coriander-cumin powder, tomato puree,garam masala and fry it for a minute. Now add mustard paste and cook it for one to two minutes. Finally, add water to make the gravy and add in the fried prawns. Simmer it for a while. Lastly when the dish cools mix in one teaspoon of lemon juice.

Our Prawn In Mustard Gravy is done.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living. And to all my Indian blogger friends, a very happy Durga Puja.

Potato Curry With Green Chutney And Curd

POTATO CURRY WITH GREEN CHUTNEY AND CURD

Hello everyone.Welcome to my corner again. Every day we are in search for recipes which can be made quickly and easily with simple ingredients and surely depend on the veggie potato which is a regular ingredient of generally every kitchen of the world. Potato is of many types and is loved, cooked in any form by generally everyone. We make many recipes with it, some of which are baked, fried, roasted, sauteed but each of them is delicious enough. Today I’m sharing with you a very easy, handy recipe of Potato Curry With Green Chutney And Curd. The dish has curd and green chutney adding a special flavor to it along with being healthy. I hope you will like it and you can try it when you are out of other veggies in your stock. So let’s start with it—

Ingredients:-

  1. Potatoes- 250 gms
  2. Curd- 1 cup
  3. Onions- 2
  4. Turmeric Powder- 1 tsp
  5. Red Chilly Powder- 1 tsp
  6. Coriander Powder- 1 tsp
  7. Garam Masala- 1 tsp
  8. Tomato Puree- 1 tbsp
  9. Salt- According to taste

For the tempering:-

  1. Cumin and Black Mustard- 1 tsp
  2. Bay Leaf- 2
  3. Asafoetida- A Pinch
  4. Cinnamon-1
  5. Green Cardamom-1
  6. Vegetable Oil- 2 tbsp

STEPS

STEP 1 

DSC02928_20181005005746891.jpgWash, peel and cut the potatoes into medium-sized pieces. Blanch them. Chop the onions.

Step 2

Take a pan and add the tempering ingredients to it. Add the chopped onions and fry for three-four minutes. Now add the blanched potatoes and fry for the same time again. Next add the spice mix, turmeric powder, red chilly powder, coriander powder,garam masala, salt and tomato puree and fry for two minutes.

Step 3

DSC02923_20181005010259679.jpgNow add some green chutney(I have mentioned the recipe of green chutney in my other blog, you may refer it from there). Stir well and mix everything nicely. Add water and whipped curd for the gravy. Simmer for two minutes before finally switching the gas off.

Our dish of Potato Curry With Green Chutney And Curd is ready to be served. It is best done so with pulaos, chapatis, paranthas or bread.

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