METHI CHOLE CURRY

METHI CHOLE curry... one of the most popular Punjabi dish in india. As u all know chole batura.. how much popular it is... Today i prepared this with simple ingredients that are easily available in our home. Addition of methi gives a super taste to the dish. Kabulichana are very rich in proteins, vitamins and minerals. So lets know how to prepare this dish.

Preparation time : 15 mins + 8 hours
Cooking time : 40 mins
Serves 3

INGREDIENTS
1 cup chole / kabulichana, soaked
2 bunches methi leaves, cleaned and chopped.
2 medium onions
2 medium tomatoes 
1 sprig curry leaves
Salt as per taste
1 tsp chole masala, i used everest
3 tbsp oil
1/4 tsp turmeric powder
1/4 tsp sugar(optional)
1/2 tsp jeera
FOR THE PASTE
3 green chillies
2 red chillies
1 and 1/2 inch ginger piece
8-10 garlic pods

PREPARATION

• Soak the chole along with water overnight. Pressure cook along with salt for 8-9 whistles and keep aside.
• Chop onions, methi leaves and tomatoes and keep aside.
• Grind the ingredients FOR THE PASTE given above and keep aside.

METHOD OF COOKING

•  Take a cooking vessel and add oil. Once the oil is heat add jeera. Let them splutter.
• Add onions, curryleaves and fry until they turn golden brown.
• Add tomatoes and grinded masala paste and fry until the raw smell of the paste goes away and let the tomtoes turn soft and mushy.
• Add turmeric powder, sugar and chopped methi leaves. Let them fry. 
• Now add the boiled kabuli chole and mix. Leave it for 2 mins.
• Add sufficient quantity of water(approx 3/4 glass water), salt and chole masala. Mix well.
• Let it cook until gravy gets thickened on low heat.
• Garnish with coriander leaves and serve hot with batura, naan or roti.

 
  
 

MIXED SPROUTS CURRY

Hello all.. i am back with another healthy recipe that is MIXED SPROUTS CURRY :) As you all know now a days people are very health conscious following diet and eating low calorie foods. So today i thought of posting a curry which is good for health and low calorie too.. Mixed sprouts are very rich in proteins, vitamins and minerals. Eating sprouts daily for breakfast is also very good for health. But kids don't love eating sprouts.Prepare this curry and keep it for them they will love it... i will also update soon cutlets prepared with sprouts especially for kids.. So lets know how to prepare this healthy and tasty curry recipe :)

Preparation time : 8 hours+ 10 mins
Cooking time : 30-35 mins
Serves 3

INGREDIENTS
1 cup mixed sprouts, soaked and boiled
2 medium onions, diced into small pieces
2 medium tomatoes, diced into small pieces
1 tbsp ginger-garlic paste
1 sprig curry leaves
1 tsp haldi / turmeric powder
1 tsp chillipowder
1 tsp coriander powder/dhaniya powder
1 tsp garam masala powder
3 tbsp oil
1/4 cup coriander leaves
Salt as per taste

PREPARATION

• Soak mixed sprouts for 8 hours and boil them in a pressure cooker with 1/2 tsp salt for 7-8 whistles. Once the pressure goes away strain them.Keep it aside.
• Dice onions and tomatoes and keep it aside.

METHOD OF COOKING

• Take a kadai, add oil. Let it heat.
• Add onions and curry leaves. Fry them until onions turn golden brown.
• Add ginger-garlic paste and fry until raw smell goes away.
• Add tomatoes and cook them until they turn soft and juicy.
• Add turmeric powder, chilli powder and coriander powder and mix well. Leave it for 2 mins.
• Now add boiled and strained sprouts. Mix well and leave it for 5 mins.
• Add water, approx 1/2 glass, salt and garam masala. Mix well and let it boil until gravy thickens.
• Garnish with coriander leaves and serve hot with pulka, chapati or any flavored rice as per your choice.

  

BOTTLEGOURD BESAN CURRY/ SORAKAYA SENAGAPINDI KURA

BOTTLEGOURD /LOUKI /SORAKAYA.... One of the most healthy and nutritious vegetable. It is very rich in water content, vitamins and minerals. I prepare several versions of curries, chutney and stew with is vegetable. Today i am sharing with you a curry recipe which is a perfect combination of chapati and roti. For this curry main hero is BESAN.. Very simple and quick to prepare with few ingredients.. 

Preparation time : 10-15 mins
Cooking time : 20-30 mins
Serves 3

INGREDIENTS
1 medium bottlegourd, diced into small cubes
2-3 onions, diced into thin slices
2 green chillies, cut into slits
1 sprig curry leaves
2 cloves/laung/lavangalu
2 elachi/green cardamom
3 tbsp oil
Salt as per taste
1/4 tsp turmeric powder
1 tbsp besan flour, diluted in water

PREPARATION

• Dice onions, bottle gourd and greenchillies.
• Take 1 tbsp besan flour in a bowl, add sufficient quantity of water and make a thin paste without any lumps. 

METHOD OF COOKING

• Take a pressure cooker, add oil.
• Once the oil is heat add cloves and elachi. Let them splutter.
• Add onions, green chillies and curry leaves. Let them fry until onions turn golden brown.
• Add bottle gourd pieces, salt and turmeric powder. Mix well.
• Add sufficient quantity of water (approx 1/2 to 3/4 glass). Mix well.
• Close the lid and pressure cook for 5-6 whistles. Off the stove.
• Once the pressure is gone, open the lid and on the stove.
• Add the diluted besan flour to the curry and mix until the curry gets thickened. This may take 1 min.
• Serve hot with chapati or pulka.   

     

DRUMSTICK TOMATO CURRY

DRUMSTICK and TOMATO.. Both are my favorite vegetables. Drumsticks are very rich in dietary fiber, vitamins and minerals and tomatoes are very rich in antioxidants. Combination of these both vegetables gives a super tasty flavor to the dish and the aroma makes you mouth watering. Very simple to prepare with a few ingredients.

DRUMSTICK TOMATO CURRY(close view)

Preparation time : 15 mins
Cooking time : 45 mins
Serves 2-3
 
INGREDIENTS

• 2 drumsticks, diced into 2 inch pieces
• 6-7 tomatoes, diced into medium cubes
• 2 onions, cut into small pieces
• 1 tbsp ginger-garlic paste
• 2 green chillies, cut into slits,
• 1 sprig curry leaves
• Salt as per taste
• 1 tsp garammasala powder
• 1/4 tsp turmeric powder
• 3 tbsp oil 

PREPARATION 

• Dice the vegetables into pieces and keep it aside.
• Grind 1 inch ginger piece and 6-7 garlic cloves into fine paste. Keep it aside.

METHOD OF COOKING 

• Take a cooking vessel and add 3 tbsp oil.
• Once the oil is heat add onions, green chillies and curry leaves. Let them fry until onions turn golden brown.
• Add ginger-garlic paste and fry until the raw smell of the paste goes away.
• Add turmeric powder, garam masala powder and fry. A nice aroma will come.
• Add tomatoes, drumsticks and salt. Mix well and cook until tomatoes turns soft, juicy and mushy.
• Add suffiecient quantity of water (approx 3/4 glass water) and mix. Let it cook on medium flame until gravy gets thickened.
• Serve hot with steam rice with ghee or any flavored rice as per your choice. 

CAULIFLOWER / GOBI TOMATO CURRY

CAULIFLOWER / GOBI.... one of the best vegetable which is very rich in minerals, vitamins and dietary fibre. Low calorie vegetable too...Most of the people don't love this vegetable due to some bitter taste and odor. But i love this vegetable very much. Whenever u use this vegetable first blanch it and use the gobi. This removes the odor and bitterness of the gobi and gives a nice and tasty flavor to the dish. Today i am sharing with you one of my favourite combination for rotis and chapati.. i.e., GOBI TOMATO CURRY :) Tangyness of tomatoes gives tasty flavour to the curry.

Preparation time : 15-20 mins
Cooking time : 30-40 mins
Serves 3

INGREDIENTS
1 medium cauliflower ( washed and blanched)
5-6 tomatoes
2 onions
2 tbsp ginger-garlic paste
2 green chillies
salt as per taste
1 tsp chillipowder
1 tsp garam masala powder
3 tbsp oil
Coriander leaves for garnish

PREPARATION

• Separate the cauliflower into florets.
• Take a wide cooking vessel, add the gobi florets, sufficient quantity of water and salt. Let it boil until the florets become soft.
• In the meanwhile cut the tomatoes and onions into small pieces. Slit green chillies. 
• Grind 2 inch ginger piece and 6-8 garlic pods into fine paste.

METHOD OF COOKING

• Take a cooking vessel and add oil. Once the oil is heat add onions. Let it fry until golden brown.
• Add ginger-garlic paste, green chillies. Let them fry for 2 mins.
• Add chilli powder, garam masala powder. Mix well.
• Add tomatoes and salt. Mix well and let it cook until tomatoes becomes soft and mushy.
• Add the boiled cauliflower florets. Mix well and leave for 2 mins.
• Add little quantity of water (approx 1/2 glass water) and let it cook for 10 mins on medium flame.
•  Garnish with coriander leaves and serve hot with chapathi, naan or roti.

 

MEALMAKER WHITE CHICKPEAS CURRY/ SOYACHUNKS KABULICHOLE CURRY

MEAL MAKER or SOYACHUNKS, WHITECHICKPEAS or KABULICHOLE... These two ingredients are one of my most favorite items in the kitchen. These both ingredients are very rich in proteins, vitamins and minerals and are very good for health. I generally prepare pulao with soyachunks(recipe will update soon) and curry with tomatoes.. One day my husband asked me to prepare mealmaker curry with any additional ingredient which makes curry more healthy and tasty. Then i got an idea of adding KABULICHOLE to this dish. Prepared this combination and the result came out very well :)

Preparation time : 12 hours + Half an hour
Cooking time : 45 mins
Serves 2-3

INGREDIENTS 
1 cup soya nuggets or mealmaker
1 cup whitechickpeas or kabulichole
2 onions, diced into small pieces
3 tomatoes, diced into small pieces
2 tbsp ginger-garlic paste
3 greenchillies, diced into slits
1 sprig curryleaves
Salt as per taste
1 tsp chillipowder
1/4 tsp turmeric powder
1 tbsp chole masala powder (i added 1 tbsp, u can increase as per your choice)
3 tbsp oil

PREPARATION

• Take a cooking vessel and add suffiecient quantity of water and add soyachunks to it. Let it boil. Once it boils add pinch of salt to it. Off the stove and strain these soyachunks. Once it cools squeeze these soyachunks and keep aside.
• Soak the kabulichole for about 10-12 hours or overnight. Take a pressure cooker and add these soaked kabulichole, pinch of salt and suffiecient quantity of water and pressure cook for 8-10 whsitles.
• Dice onions, tomatoes and greenchillies into small pieces and slits, keep aside.
• Take 1 inch ginger piece and 6-10 garlic cloves, grind into fine paste.

 METHOD OF COOKING  

• Take a cooking vessel and add oil in it. Once the oil is heat add onions.
• Once the onions turns golden brown add greenchillies, curryleaves and ginger garlic paste. Let them fry until raw smell goes away.
• Add tomatoes. Let them cook until they turn soft and mushy.
• Add turmeric powder, chilli powder. Mix well.
• Add boiled soyachunks and boiled kabulichole. Mix well and leave it on medium flame for 5 mins, this improves the taste to the curry.
• Then add suffiecient quantity of water, mix well.
• Add salt and chole masala. Mix well and let it boil until gravy gets thickened.
• Serve hot with roti, naan, chapathi or pulka.

TIPS 

• U can add cashew-badam paste if you want creamy flavour and texture to the curry.
• U can add other spice powders i.e., coriander powder, jeera powder, garam masala powder etc., as per your choice. 

  

ALOO GOBI FRY / POTATO CAULIFLOWER FRY

As i am busy with other activities i am back with another north indian vegetarian popular recipe that is ALOO GOBI FRY.. As you know cauliflower is rich in fiber and potato is rich in carbohydrates.. Combination of these two vegetables and addition of spice powders gives a very nice and tasty flavor to the dish.. One of the best side dish for roti and pulka..

LOBIA / BLACK EYE BEANS MASALA CURRY

BLACK EYE BEANS MASALA CURRY... This is a very delicious, nutritious and protein rich dish, goes best with chapati, naan and any flavored rice.. Addition of cashew and badam paste gives a very rich n creamy taste to the curry. Very simple and easy to prepare...

BITTERGOURD BESAN FRY / KAKARAKAYA SENAGAPINDI VEPUDU

BITTER GOURD / KAKARAKAYA... This is one of the vegetable which most of the people don't like it.. Even in my childhood days i also hate this vegetable. But when i tasted this fry prepared by mom this one became my fav.. This is a very healthy vegetable very rich in vitamins and minerals and very useful for diabetic people, helps in reducing blood sugar levels. Today i am sharing with you simple, easy n tasty fry.. Don worry this curry don't taste bitter...

ALOO / POTATO CAPSICUM MASALA CURRY

ALOO / POTATO and CAPSICUM are one of the two main and popular vegetables with which we can make lot of delicious dishes. Today i am sharing with you a NORTH INDIAN curry prepared with potato and capsicum. This is a very simple, easy to prepare with a tasty gravy and spice powders. Goes best with roti, chapati or any biryani, pulao etc..

BOTTLEGOURD CURRY/ SORAKAYA KURA

SORAKAYA also known as BOTTLE GOURD very rich in water content, dietary fiber and low in fat vegetable,very rich in iron and vitamins. This is cooked in various varieties as stew, chutney and curries. Today i am sharing with you simple curry which is little spicy by adding special powder. Very easy to prepare and takes less time, goes best with chapati,roti or rice.