Lima Beans Chicken Gravy

 This is a hearty curry packed full of protein that's sure to fill you up. Particularly good on a cold winter's evening.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 4

Ingredients

2 large chicken breasts, cubed
2 cloves garlic, crushed
2 medium onions, sliced
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/2 tsp chilli powder
1/2 tsp black pepper
1/4 pt water
400g tin chopped tomatoes
240g lima beans

Directions

Heat a large non-stick saucepan over a medium flame and cook the sliced onions in a little water for 2-3 minutes until softened.
Add the garlic and the spices with the rest of the water and cook for another few minutes.
Add the tomatoes, beans and chicken, bring to the boil and simmer with the lid on for 10 minutes.
Remove the lid and continue cooking for another 10 minutes until the sauce is reduced and begins to thicken.
Serve with basmati rice.

Chicken Tikka Masala

Ingredients

1. For the chicken:
   • 1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total)
   • 1/4 cup plain whole-milk Greek-style yogurt
   • 2 tablespoons peanut oil
   • 2 teaspoons fresh lime or lemon juice
   • 1 large clove garlic, minced
2. For the sauce:
   • 1 tablespoon ground coriander
   • 1 1/2 teaspoons ground cumin
   • 1/2 teaspoon ground cardamom
   • 1/2 teaspoon ground nutmeg
   • 1 1/2 teaspoons paprika
   • 1/2 teaspoon cayenne
   • 1 tablespoon grated peeled fresh ginger (from 1-inch piece)
   • 4 tablespoons (1/2 stick) unsalted butter
   • 1 large white onion, finely chopped
   • 1 1/2 cups canned tomato purée (see Cook's Notes for a fresh-tomato alternative)
   • 3/4 cup water
   • 1/2 cup heavy cream or half-and-half
   • 1 1/4 teaspoons kosher salt
   • 1/2 teaspoon freshly ground black pepper
   • 1/2 cup chopped fresh cilantro plus additional sprigs for garnish

Preparation

1. Marinate the chicken:
   1. Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.
   2. In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
2. Make the sauce:
   1. In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
3. While sauce is simmering, cook chicken:
   1. Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.
   2. When all the chicken is cooked, cut it into 1 1/2-inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.
4. 
   

Mushroom Mutton Gravy

Ingredients

• Boneless mutton cut into pieces500 grams

• Button mushrooms cut into halves12-15

• Onions 2 medium

• Oil 2 tablespoons

• Green chillies 4

• Ginger chopped1 teaspoon

• Garlic chopped1 teaspoon

• Potato peeled1 large

• Turmeric powder 1 teaspoon

• Coriander powder 2 teaspoons

• Red chilli powder 3 teaspoons

• Tomatoes finely chopped2 medium

• Salt to taste

• Garam masala powder 2 teaspoon

• Method

  Step 1

  Halve onions and slice.

  Step 2

  Heat oil in a pressure cooker. Add sliced onions and saute.

  Step 3

  Roughly chop green chillies and add along with ginger and garlic, mix and sauté well.

  Step 4

  Add mutton, mix and cook on high heat.

  Step 5

  Roughly chop potato and add along with turmeric powder, coriander powder and red chilli powder and mix well.

  Step 6

  Add mushrooms, tomatoes and 2 cups water and mix well. Add salt and garam masala powder and mix well. Let it get a gravy consistency. That's it!!!!

  Step 7

  Serve hot.

   

Soya Chunks Kurma

Ingredients
Soya balls - 1 cup

Onion - 2

Tomato - 2

Ginger garlic paste - 1.5 tsp

Chilli powder - 1.5 tsp

Coriander - 1 tsp

Turmeric - a pinch

Fenugreek leaves - 1 tbsp

Garam masala - 1/2 tsp

Yoghurt/curd - 2 tsp

Cream - 1 tbsp

( I substituted with milk - 3 tbsp )

Salt - as per taste

Coriander leaves for garnishing 

Spices

Fennel seeds - 1/2 tsp
Star anise - 1
Cinnamon stick - 1 crushed
Cloves - few

 

Method:

1. Soak the soya balls for 1/2 hour or as mentioned in the packet.

2. Squeeze the water completely and leave it to get dry for 10 min.

3. Chop the onions and tomato and grind to a smooth paste. In a pan add the oil and it is hot add the spicies and fry them for 30 sec. Do not make it black. Add the ginger garlic paste and sauté till the raw smell goes off.
4. Add the onion tomato paste and sauté it for 5 min atleast. Add some water if you want.
5. Add the chilli powder, coriander powder, turmeric and salt. Mix and allow to boil for 2 min. Take the dry fenugreek leaves, crush in your hand and add it to the masala. 

6. Sauté them nicely till the oil starts oozing out. Add the yogurt at this stage.
7. When the gravy is thick, add the soya chunks and mix them well with the masala.
8. Add the cream or milk and garam masala and simmer and cook for another 5 min.
9. Garnish with coriander seeds and serve. You can pair it with any mild Pulaos or Roti or Naan.

Palak Aloo Chicken

This recipe is my own invention. Palak or spinach, i love this green vegetable only and only if it is not made in combination with potato. Yes......I do not like to eat aloo-palak at all but love to eat palak-paneer, palak-parantha or saag-chicken. So one day just thought to combine aloo-palak with chicken and must say....its a delightful combination.

So here is my invented recipe...Chicken n Spinach with julienne cut Potatoes OR Aloo-Palak-Chicken.

Ingredients:

• One big bunch of spinach (fresh green ones)
• 1 big sized Potato, sliced thinly
• 1 lbs Chicken, skinned and cubed
• 1 medium sized Tomato (crushed)
• 4-5 Green chillies
• 1 medium size Onion (chopped fine)
• 1 clove Garlic (chopped fine)
• 4 tsp Milk
• 1-2 sticks Cinnamon
• 2-3 Whole cardamoms
• 4-5 Whole cloves
• 1 tsp Whole cumin seeds
• 2 Bay leaves
• 1 tsp Coriander-Cumin powder
• 1/4 tsp Red Chili powder
• Salt (according to taste)
• 2 tbsp Cooking Oil
• 1 tbsp Ghee/Butter

Method:

1. Wash the spinach, cut them into big pieces. Heat 1/4 tsp oil in a wide skillet. First add green chillies to hot oil, and then add spinach. Turn the heat to medium and cover the skillet. Wait for 2-3 minutes and then turn off the heat. Wait few minutes to cool. Add them to a blender and also a pinch of salt - blend to smooth paste.
2. Heat oil in Kadai/Frying Pan. Fry the thinly sliced potatoes. Keep aside.
3. Add cinnamon, cardomom, cloves, whole red pepper, bay leaves and cumin seeds. As soon as they start sputtering add the chopped onion & garlic. Fry till golden brown.
4. Add red chili powder and Coriander-Cumin powder with 2 tsp water. Saute for 1-2 minutes.
5. Add chopped tomatoes. Sprinkle with 1 tbs water. Saute for 4-5 minutes.
6. Add the chicken pieces. Mix well. All the chicken pieces should be completely covered by the masala. Cook uncovered for 4-5 minutes with continous stirring and adding 1 tsp milk at a time.
7. Simmer until the chicken is tender (about 7-8 minutes).
8. Add spinach paste and fried potatoes to the pan.
9. Cook until spinach starts sticking to the pan (about 15 minutes).
10. Remove from heat, add Ghee/butter and cover until ready to serve with rice.

Palak Chicken / Saag wala chicken

Ingredients

• Fresh spinach leaves (palak) finely chopped2 large bunches

• Chicken cut into 12 pieces800 grams

• Oil 2 tablespoons

• Cumin seeds 2 teaspoons

• Ginger chopped 1 inch piece

• Split Bengal gram (chana dal) soaked 2 tablespoons

• Salt to taste

• Turmeric powder 1/4 teaspoon

• Onions cubed 2 medium

• Bottle gourd (lauki/doodhi) cut into small cubes 1 small

• Green chillies finely chopped 5-6

• Fresh fenugreek leaves (methi) finely chopped 1 small bunch

• Tomatoes roughly chopped 2 medium

• Red chilli powder 1/2 teaspoon

• Garam masala powder 1/2 teaspoon

Method

Step 1

Heat oil in a deep non stick pan.

Step 2

Add cumin seeds, ginger and chana dal and mix. Add one cup water, salt and turmeric powder and mix. Cover and cook for two minutes.

Step 3

Add onions, bottle gourd and green chillies. Mix and add fenugreek leaves and spinach leaves and mix well. Cook for two to three minutes. Add tomatoes and mix. Cover and cook till the vegetables are cooked and soft.

Step 4

Meanwhile add salt, red chilli power and garam masala powder to the chicken and set aside to marinate for ten to fifteen minutes. Once the vegetables are cooked, mash them with a hand blender. Add chicken and mix. Cover and cook till the chicken is done.

Dum Aloo Channa

Ingredients

• Baby Potatoes - 20-25

To grind for Masala

• Almonds - 10, blanched
• Tomatoes - 1 cup (about 2 medium)
• Ginger - 1 inch
• Garlic - 3 cloves, peeled
• Dry Red Chilies - 4

For the Gravy

• Onions - 1.5 cups (1 large onion)
• Oil - 6 teaspoons (4 tsp for frying potatoes & 2 tsp for gravy)
• Cumin Seeds / Jeera - 1 teaspoon
• 1 cup boiled channa(white chickpeas)
• Cloves - 2
• Cinnamon - 1 inch
• Cardamom - 2
• Turmeric / Haldi powder - ½ teaspoon
• Garam Masala - 1 teaspoon
• Kasuri Methi / Dry fenugreek leaves - 2 teaspoons
• SALT - 3-4 teaspoons (or as per taste)
• Yogurt / Curd - ½ cup (100 ml) (not the thick kind)
• Water - ½ cup (80-100ml) (if required)
• Coriander / Cilantro leaves - for garnish

Instructions

I. Preparing the baby potatoes -

1. Boil & peel the potatoes.
2. Heat a pan & add 4 teaspoons oil to it.
3. Add the potatoes
4. Fry till the potatoes turn golden brown and form a nice crisp layer. (keep an eye on the pan as the potatoes may burn if not tossed regularly)
5. Keep aside

II. For the masala

1. In a blender, take tomatoes, blanched & peeled almonds, ginger, garlic & red chilis. (ingredients mentioned under 'To grind for masala'.
2. Blend to a smooth paste & set aside

III. For the gravy

1. Add the remaining 2 teaspoons of oil to a pan
2. Add cumin seeds, clove, cinnamon & cardamom. Sauté for 1-2 minutes
3. Add chopped onions
4. Sauté till they get a golden brown color.
5. Add the ground paste (from above ?)
6. Mix & sauté for 4-5 minutes
7. Add the Salt, Turmeric, Garam Masala & Kasuri Methi
8. Mix well. Let it cook for a minute

IV. Final Step: Getting it all together

1. Add the fried baby potatoes and cooked channa to this mixture and mix once.
2. Add the yogurt/curd
3. Mix well and simmer for around 10 minutes
4. In case the curry is too dry, add a little water.
5. Garnish with coriander / cilantro leaves & serve!

Tangy Tomato Curry without Coconut

Like I mentioned in one of the post, that there are a lot of tomato curries prepared in India. The recipe here is the usual and perhaps one of the most common curry in the country. It goes well with chapati, dosa, idli or plain white rice.

Ingredients

• Tomato – 4 large
• Turmeric powder – 1/4th teaspoon
• Chilly powder – 1 teaspoon
• Coriander powder – 1 teaspoon
• Cilantro – 4 stems chopped finely
• Oil – 2 teaspoon
• Mustard seeds – 1 teaspoon
• Curry leaves – 1 sprig
• Salt – as required

Preparation

1. In a frying pan pour 2 teaspoons of oil, when hot add mustard seeds, after it splutters add curry leaves.
2. Now add the chopped tomatoes and when it is about to get mushy add chilli powder, coriander and turmeric powder and fry for 30 seconds. Pour a small cup of water, add salt and cook until the quantity of curry reduces. Keep stirring at regular intervals. 
3. When it is condensed, switch off and garnish with cilantro. Serve with chapati, dosa, idli or plain white rice.

Capsicum Aloo Jhol

I love tangy curries which have a nice spicy kick to them. This simple Nepalese potato capsicum curry has such a wonderful flavoring with the flavors of mustard oil and yogurt.
If you can’t get mustard oil – its okay – though they are available at any Indian Grocery store. This recipe is so great it will work with just about any oil you use.

Ingredients:
1 lb baby potatoes, boiled and chopped into halves (can use regular too)
1 cup of diced tri-colored capsicum (I used green, red and yellow)
2 tbsp. mustard oil
1 tsp rai (black mustard seeds)
1 green chili
Handful of curry leaves
2 plum tomatoes, pureed
1 tsp. haldi (turmeric powder)
1 ½ tsp. dhaniya (coriander powder)
3 tbsp. yogurt
4 cups water
1 bunch cilantro leaves, chopped
Salt to taste

Method:

• Heat mustard oil in a wok or kadai.
• Add mustard seeds, green chili and curry leaves.
• Stir for two minutes.
• Add pureed tomatoes and cook for about 10 minutes.
• Add turmeric powder and salt to taste.
• Add 1 ½ tsp. of coriander powder and cook for 10 minutes.
• Add 3 tbsp. of yogurt and stir the mixture for about 10 minutes until it thickens.
• Add 4 cups of water to the gravy and add chopped potatoes.
• Let this mixture simmer uncovered for about 15 – 20 minutes until it thickens.
• Adjust seasonings, garnish with chopped cilantro and serve hot.I served it with Broken wheat Idli Upma

Chicken Sausage Curry

• 8 links sausages (beef, chicken, lamb or pork sausages)
• 1 tablespoon oil
• 2 onions
• 2 garlic cloves
• 1 tablespoon grated fresh ginger
• 2 potatoes, diced
• 1 tablespoon curry powder
• 2 tablespoons tomato paste
• 1 cup chicken stock
• 1 (400 ml) can coconut milk
• 1 cup frozen peas (optional)
• salt and pepper
• coriander to garnish

Directions

1. Cover the sausages with cold water; bring to the boil and simmer about 5 minutes.
2. Drain, cool, remove skins and cut each into 4 or 5 pieces.
3. Heat the oil in a large saucepan and fry the onion, garlic and ginger,  and potatoes, stirring until the onions are soft. Add the curry powder and cook a minute or two.
4. Add the tomato paste,  stock and coconut milk. Stir well, then return the sausage chunks to the saucepan.
5. Bring too the boil then cover and simmer about 45 minutes. Remove the lid and allow to cook about 15 minutes more to reduce the sauce a bit. If you can’t be bothered, mix two tablespoon cornflour (corn starch) with 2 tablespoons water and stir this through to thicken.
6. 1 cup of peas can be added in the last 15 minutes as well.
7. Season with salt and pepper and serve garnished with copped fresh coriander.

Kerala Aviyal(Veg mix in Coconut sauce)

I feel that Avial is Kerala’s version of Ratatouille. It really is a bunch of random vegetables cut up to the same size and shape, layered and cooked. In this version, the vegetables are mixed with crushed coconut and spices and some kind of souring agent – mango, tamarind or yogurt. Most people I know use green mangoes in avial, but personally I hate mangoes in Avial. Yogurt is my preferred souring agent, I have never made it any other way! The vegetables used also vary depending on the availability and personal preferences, but I feel that drumstick is a must have vegetable in Avial. I found fresh drumsticks at the Indian store this time, I’ve always had to settle for the frozen variety before. If you can’t find drumsticks, don’t worry, it tastes pretty good even otherwise. I have listed the vegetables I used, but feel free to use anything else that you can find- like zucchini, squash, yard long beans, yam etc. 

Ingredients

• 1 drumstick
• 2 carrots
• 1 large white potato
• 1 green plantain
• 1 snake gourd
• a few green beans
• 1 eggplant
• 1/2 cup peas
• 6 green chilies, slit (or to taste)
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 3/4th cup fresh/frozen grated coconut
• 1/4 tsp cumin seeds
• 1/4 cup sliced shallots
• a few curry leaves
• 2 tbsp oil (coconut oil is the best, I used olive oil)
• 1/2 cup thick yogurt

Method

Split the drumsticks in half  and cut into 1” pieces. Peel the carrots, potatoes and plantain and cut into thin 1” long pieces. Cut the snake gourd and eggplant also into the same size and shape. Break the edges of the green beans and cut into the same size. Split the green chilies in half.
Arrange all the vegetables in a large pan, add the chili powder, turmeric powder, salt and split the green chilies. Add 1 tbsp water and 1 tbsp oil. Cover and cook on very low heat till the vegetables are tender. The vegetables should give out some liquid, but check the pan occasionally to make sure there is enough liquid to cook the veggies.
While the vegetables are getting cooked, place the grated coconut, shallots and cumin seeds in a food processor and process it for a few seconds to make a coarse mixture.
Once the vegetables are cooked, add the coconut mixture, curry leaves and the remaining tbsp of oil to the pan, mix gently and cover and cook on low heat for 4 more minutes.
Stir in the yogurt and let it gently heat through for a minute or so. Remove from the heat and serve warm.

Chicken Keema Curry

      Ingredients

1. 1/2 kg ground chicken
2. Salt to taste
3. 2 tbsp ginger ,garlic paste.
4. 1 tbsp green chilly
5. Keema masala ready made or  (2 tbsp cumin seed, 1 tbsp cinnamon, 1 tbsp garam masala, 1/2 tbsp turmeric)
6. 3 tbsp oil.
7. Coriander leaves
8. 1-2 Onion chopped
9. 1 tomato chopped.
   

   Directions

Heat oil in a saucepan.
Add onions, fry till they turn transparent, now add tomatoes, ginger garlic paste, ground chicken, stir-fry for 5 mins  on medium heat. Usually the oil will come out of masala.
Add masala and  saute for 10 mins.
Add 1 cup of water (incase you wish dry keema then put 1/2 cup of water only) and continue cooking till curry turns  little thick.
Garnish with coriander leaves.
Serve hot with hot rotis, naan or rice.

Cheppagada Pulusu - Andhra Style(Taro gravy)

Ingredients:

100 gms arbi

6 to 8 baby onions (or else 1 onion chopped )

2 to 3 green chillies

2 tomatoes (chopped)

few curry leaves

5 to 6 garlic pods mashed

1 lemon size tamarind ball (Soak in warm water for 10 to 15 mins and make thick juice)

1 tea spoon each rai, jeera and urad dal

2 red chillies

1 tea spoon each jeera and methi (fry with out oil and make fine powder)

1 tea spon red chilli powder

1/4 tea spoon haldi

Salt to taste

1 table spoon gud or sugar

2 table spoons oil

 Procedure:

Heat oil in a pan.  Add rai, jeera and urad dal.  When rai starts spluttering add red chillies, curry leaves and mashed garlic pods.  Fry for a while and add baby onions (or chopped onions) and green chillies.  Fry in a medium flame until the onions turn pink.  Now add chopped tomatoes and cook for few more mins.  

Add boiled arvi/arbi/chamagadda pieces

When the tomatoes are cooked add boiled arvi/arbi/chamagadda pieces.  Also add red chilli powder, haldi powder and salt.  Mix well and cook for 2 to 3 mins.

Drumstick Potato Puli Kuzhambu(Drumstick Potato in Tamarind Sauce )

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Yield: 4
• Skill Level: Easy

Ingredients:

• Drum Stick (cut into 2 inch pieces) – 3-4 nos.
• Potato (cut into long pieces) – 2-3 medium
• Turmeric Powder – 1/2 tbsp
• Red Chili Powder – 1 tbsp
• Salt as per taste –
• Panch Phoran (mustard seeds, cumin seeds, fennel seeds, fenugreek and black cumin seeds) -11/2 tbsp
• Mustard Oil – 2-3 tbsp

Instructions:

• Heat the mustard oil in a pan on medium flame, add panch phoron and fry for 1-2 min.
• Add potato and fry for 3-4 min.
• Add  drumstick fry for 6-7 min.
• Add salt, turmeric powder , red chili powder and 1-2 cups of water.
• Cover and cook for 5-6 min or till the curry becomes little thick
• Serve hot drumstick with potato curry with rice/roti.

Soya Chunks Gravy

 Soya Chunks Curry is the delicious main course dish made with soyabean chunks and potatoes. This is a medium thick gravy recipe, spiced up with the Indian herbs and spices. Today I’m going to tell you the easy and quick way to make spicy and tasty nutri nuggets with potatoes in the blending masala of onion and tomatoes.

Ingredients:

• 1 cup nutri nuggets (big soya bean chunks)
• 2 medium size potatoes cut into pieces(optional)
• 1 big onion thinly chopped
• 5-6 tomatoes chopped
• 4 green chillies chopped
• 2 tsp ginger-garlic paste
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp garam masala powder
• 1/4 tsp dry mango powder
• 1/2 tsp cumin (jeera) powder
• 2 tsp vegetable oil
• Fresh cilantro chopped
• Salt to taste

How to make Soya Chunks Curry:

1. Heat a pressure cooker and add oil.
2. When the oil starts heating then add green chillies and ginger-garlic paste.
3. Saute for few seconds and add onion. Cook for few seconds.
4. Add chopped tomatoes, salt, red chilli powder and turmeric powder.
5. Cook for 3-4 minutes on low flame.
6. Now turn the gas off and leave to cool this mixture for few minutes in the cooker only.
7. With the help of electric hand blender, blend this mixture well.
8. Again turn on the gas and keep the cooker on high flame.
9. Now add pieces of potatoes and nutri nuggets.
10. Mix well and add coriander powder and garam masala powder.
11. Add 2 cups of water and cover the cooker with its lid.
12. Wait for 6 whistles (It will take about 5-6 minutes).
13. Do not open the cooker until full steam come out.
14. Uncover and add little bit of water if required, also add cumin powder and dry mango powder.
15. Garnish with fresh cilantro and wait for few boils.
16. Serve hot with roti or rice. I served it with Ghee Rice.

Soybean Drumstick Curry

A fantastic Protein rich combination that you got to try. .

 

Ingredients (240 ml cup used)

• 2 drumsticks
• ¾ to 1 cup soy beans( Soaked overnight and Cooked)
• 2 onions chopped finely
• 1 green chili slit
• ½ tsp. red chili powder
• ½ to 1 tsp. garam masala
• Salt to taste
• 1 large tomato (optional)
• 1 sprig curry leaves
• Pinch of mustard
• ¼ tsp. cumin
• ½ tsp. ginger garlic paste (optional)
• Oil as needed

Instructions

1. Heat a pan with oil, add cumin, mustard and curry leaves. When they begin to splutter, add onions and green chili, sprinkle salt and fry till lightly golden.
2. Add ginger garlic paste if using. This is optional. Fry till it becomes fragrant. If using tomatoes, add them and fry till they turn soft and mushy
3. Add drumsticks and soy beans. fry for 3 minutes
4. Add salt, turmeric, red chilli powder & garam masala. fry for a min
5. Add enough water to immerse the drumsticks and cook till the drumsticks are cooked
6. Simmer for about 5 mins on a very low flame. This brings in a lot of flavor to the curry. If there is lot of water left, you can evaporate it on a high flame. Bring it to the consistency you desire and switch off the heat.Serve soy drumstick curry with rice or phulka.

Huby's Egg Curry

It's really relaxing by allowing ma huby to cook. . This curry of him, is damn delicious.. It's kinda easy . Give it a try!!!!

Eggs – 2 (Boiled and shelled and cut into 4 till halfway)
Onions – 2 (Sliced)
Tomatoes – 2 (Chopped)
Green Chillies – 2(Slit)
Freshly crushed Ginger Garlic– 1 tbsp (use store bought only if you have to)
Red Chilly Powder – 1 tsp
Coriander Powder – 1 tbsp
Turmeric Powder – 1/4 tsp
Meat Masala Powder – 1 tbsp
Curry Leaves – A sprig
Oil – as needed
Water – as needed
Salt – to taste

Heat oil in a deep pan and saute onions until translucent. Add green chillies and curry leaves and continue sautéing the onions till brown.Add chopped tomatoes and cook until pulpy and mashed. Add ginger garlic paste and fry for a minute till the raw smell goes off.
Add the powders, salt and saute for a few till the oil is seperates. Add 1 cup water to the and bring the gravy to a slow boil and then simmer it until desired consistency is attained.
Add the egg halves and cover it with the masala. Continue to simmer for a couple of minutes more and remove from heat.
Please remember that you must not cook the eggs in the masala for long as it tastes bad then. Garnish with coriander leaves if you have them (I didn’t).

Broccoli Thoku(Onion Tomato Masala)

 This is usual onion tomato masal/sabzi but this time i added some broccoli florets to it.That turned out to a great filling recipe..Nice way to add in broccoli in day today cooking. This sabzi tastes good with Dosa, Puri, Chapathi even with rice it tastes good. It completely vegan and healthy side dish and you wil love eating broccoli this way :) Just try it !!

Ingredients

1. Onion   2 medium (thinly sliced)
2. Tomato   2 large( diced)
3. Broccoli   1 cup(cut in to small florets)
4. Curry leaves   few
5. Garlic   2 no.s(crushed)
6. Ginger  1" piece(crushed)
7. Cilantro   few finely chopped.
8. Turmeric powder   a pinch
9. Chilli powder   1 tsp
10. Coriander powder  1 tsp
11. Garam masala    1 tsp
12. Salt   to taste
13. Oil   2-3 tsp
14. Mustard seeds   1/2 tsp
15. Fennel seeds   1/2 tsp

Method

• Heat oil in a pan/wok, add mustard and fennel seeds,when it splutter add curry leaves and crushed garlic and ginger, fry lightly.
• Then add onions and asute nicely till turn light golden brown and add the diced tomatoes and saute till the tomatoes turn soft n mushy.
• Now add the broccoli florets and turmeric powder and stir well and fry for a minute.
• After that add chilli,coriander and garam masala powder mix everything well and fry for few minutes.
• Add about 1/2 cup of water ,cook covered in a medium heat for 3-4 minutes.
• Lastly add some finely chopped cilantro and simmer for 2 minutes.
• Thats it..tomato masal with broccoli is ready and serve as a side dish of your choice.
• It goes well with dosa n chapathi.

Broccoli Parupu Usili

Broccoli Parupu Usili

Paruppu usili is basically a mix of lentil crumble and vegetables. Being vegetarian lentils are an important source of protein and is on the menu in one form or the other every day. Although this is a famous dish in South India I learnt this dish only after my wedding. Mostly green beans is used for this, but when my MIL visited us, she made this dish using cabbage and it tasted delicious. Ever since that I have been making usili with different vegetables like asparagus, broccoli, etc. Irrespective of the vegetable this is one tasty dish. Paruppu usili pairs very well with morkuzhambu. I have steamed the lentil balls plus I have used a healthy vegetable broccoli making this a very healthy dish. Now let us see how this is made.

Ingredients

2 big broccoli heads (about 4 cups chopped)

1 tsp oil

1/2 tsp mustard seeds

Salt

To Grind

1/2 cup channa dal
1/2 cup toor dal
3 red chillies
Pinch of asafoetida
Salt

Method
Soak the dals and red chillies for abour an hour.

Take the soaked dals in a blender.

Grind with asafoetida and salt to a coarse mix.

Make small balls with the ground mixture.

Steam the balls for about 15 minutes.

Let the balls cool for few minutes and then crumble them into small pieces.

Meanwhile steam the broccoli for say 5-10 minutes.

Heat a pan and season with mustard seeds. Add the lentil crumble. Saute for few minutes but if you want a crisper crumble saute longer.

Add the steamed broccoli and mix well. Adjust salt level if needed.

Healthy and tasty broccoli paruppu usili ready. We had it with vatha kuzhambu and kovakkai fry.

Enjoy!
Tips
1. Beans, broccoli, cabbage. kothavaranga. etc can be used for this dish.
2. The lentil crumble freezes well. With that it is very easy to put this dish together.

Broccoli Parupu Usili

Butter chicken/ Murgh Makhani- - My Successful 300th Recipe!!!!!

Butter chicken recipe is the tasty dish widely known as a Pakistani and Indian dish due to its popularity in both regions. This dish now has gain popularity in all over the world due to the tourism hold in India, tourist love to eat this delicious dish. Indian butter chicken recipe is now prepared in all European restaurants where the Asian peoples are in majority. It is a rich creamy dish can be made as mild or as spicy as you want; the benefit of this dish is that you can prepare it in very short time.

Ingredients

Chicken: 300 g
Ginger-Garlic Paste: 2 tbsp
Butter: 2 tbsp
Tomato Paste: ½ cup
Fresh Cream: 1 cup
Ground Red Chili: 1 tbsp
Cumin Powder: 1 tbsp
Spices Mixture (Garam Masala): ½ tbsp
Salt: to the taste
Oil: as per requirements

Procedure

• First you have to Pour oil in a pan and fry ginger-garlic paste in it.
• Add chicken pieces into the heated oil and sauté them until they are tender.
• After putting chicken pieces into heated oil then fry tomato paste, red chili, cumin powder and butter in it. Then finally add cream to it.
• Cook the chicken on slow flame, until it’s done and the water dries up.
• Your delicious dish is ready to taste and serve it your friends and family.