Cabbage Egg curry

Cabbage Egg curry

Here is the recipe of a curry made using cabbage and eggs. It’s a great combination when cooked together it reduces the strong smell of cabbage, u can’t believe it unless u try it yourself. U can add some other ingredients also to reduce the smell of cabbage which ill share later. Well here goes the recipe:-

Ingredients:

Cabbage grated: 1 bowl

Eggs: 2

Oil: 2 tea spoon

Chili powder: 1 tea spoon

Salt: as per your taste

Turmeric powder: a pinch

Ginger garlic paste: ¼ tea spoon

Water: 1 cup

Preparation of cabbage egg curry:

·      Heat oil in a pan or pressure cooker pressure fry grated cabbage till it settles down.

·       Add chili powder, salt, turmeric and ginger garlic paste. Fry for 2 mints

·      Add water cover and cook or if you are using pressure cooker let 2 to 3 whestles.

·      Let the pressure cooker cool.

·      Open the lid add eggs and cover it let it cook for few mints until the eggs are cooked add a little bit of water if necessary before adding the eggs.

·      Once the eggs are cooked turn off the flames.

·      Serve this cabbage egg curry with hot chapatti or Rice.

Bottle gourd sesame seeds curry

We call this dish as “kaddu til ka salan” (curry). In India, bottle guard is known as lauki in Hindi and kaddu in Urdu. The fresh fruit has a light green smooth skin and a white flesh. Rounder varieties are called calabash gourds. They come in a variety of shapes, they can be huge and rounded, or small and bottle shaped, or slim and more than a meter long. Bottle gourds are one of the favorite vegetables of Indians and have numerous health benefits. Cooked Bottle gourd is anti-bilious(prevents sickness). It makes one relax after eating. But one should not eat the vegetable raw as it can harm the stomach and intestines. Bottle gourd is not only rich in essential minerals, iron, protein and trace elements; it is also rich in fiber. Many varieties of curries and sweets are made using bottle guard in India.

     Sesame seeds are known as Til in Hindi or Urdu. Sesame is grown primarily for its oil-rich seeds. The small sesame seed is used whole in cooking for its rich nutty flavor and also yields sesame oil. The seeds of the sesame are a good source of calcium. Sesame seeds are used in cooking many curries and sweets.

    

    The following recipe bottle guard sesame seed curry is a very good combination of these two main ingredients. Many times we make this dish in our home. It is not that much popular but it is a very simple dish, easy to make and very healthy.

Bottle gourd

Ingredients for making bottle gourd sesame seeds curry:

Bottle gourd medium sized ½

Sesame seeds ½ cup

Green chili pastes 2 tbsp.

Red chili powder 1 tsp.

Salt to taste

Ginger-garlic pastes ½ tsp.

Turmeric powder ¼ tsp.

Chopped coriander 2 tsp.

Oil ½ cup

Chopped onion 1

Preparation of bottle gourd sesame seeds curry:

• First peel off the bottle gourd cut it into 5-6 long-long pieces and then remove its seeds(if found).
• Cut it into 2 inch pieces and keep it aside.
• Take the sesame seeds wash it using water (use a tea strainer).
• Now heat a pan and roast sesame seeds till the seeds puffs up and starts making noises like popcorns.
•  Now immediately take out these seeds and blend it into powder while it is hot.
• Then add little water and then blend it again to make a fine paste.

Curry:

• Heat oil in a pressure cooker and fry onions till translucent.
• Add bottle gourd pieces and all other ingredients for 2 min.
• Now add sesame seeds paste which we have made earlier.
• Add ½ cup of water and cover the pressure cooker and 
• let 3 whistles.
• After 3 whistles cook till the excess water is absorbed.
• Serve this dish with chapatti, roti, phulkas, puri, rice.

Simple-Lady finger curry

     This is a very simple and easy to make vegetarian dish. Okra is known as Ladyfinger in English and Bhendi in Hindi (Indian language). We make this curry at least once in 15 days; it is very easy and cooks within no time. Very few dishes are made with okra because of its sticky nature. this curry is usually served with chapatis, phulkas, rice or puri.

Ingredients for simple-lady finger curry:

Lady finger 100 Gms.

Chopped onion 2 cups

Red chili powder 1 tsps.

Turmeric powder ¼ tsps.

Ginger-garlic pastes ¼ tsp.

Oil 4 tbsp.

Salt as per your taste

Green chilies 2

Chopped coriander

Preparation of lady finger curry:

• First heat oil in a pressure cooker and fry onions.
• Add red chili powder, green chilies, turmeric powder, salt and ginger-garlic paste.
• Fry all these for a few sec.
• Add 1 glass of water and pressure cook.
• Let 2 whistles or cook till the onion becomes soft like a paste.
• Clean the lady finger and cut it into 1-2 inche pieces.
• Add these lady finger pieces to the onions cooked earlier.
• Cover it and cook (don’t let any whistles after adding lady finger).
• Cook till the lady finger changes its colour and all the water is absorbed.
• Add coriander.
• Serve this curry with chapatti, phulkas, puri or rice.

Aloo Gobi gosh ka salan

Aloo means potato, gobi means cauliflower, gosh means meat and salan means curry. This is a very simple and easy to make curry. Many varieties of curries, fritters (pakodas) are made using cauliflower. 

Ingredients for cauliflower-lamb-potato curry:

Chopped white cauliflower 1 bowl

potato meat cauliflower curry

Lamb small pieces or meat mince 2 cups.

Potatoes cut into 1 inch pieces.

Red chili powder 3 tsps.

Turmeric powder1 tsp.

Ginger-garlic pastes ½ tsp.

Salt to taste

Oil ½ cup

Chopped onion 1 cup

Chopped green chilies 2 tsps.

Chopped coriander ½ cup

Preparation of Cauliflower-lamb-potato curry:

• Heat oil in a pan fry onions,
• Add meat, red chili powder, turmeric, ginger-garlic paste, salt.
• Fry till the water of the meat is absorbed
• Add water and cook until the meat becomes soft
• Now add chopped cauliflower, potato and green chilies.
• Add water and let it cook till potato and cauliflower becomes soft.
• Add coriander.
• Cook till the water is absorbed.
• Serve this simple curry with chapattis, phulkas, rice, puri etc.

Spinach mutton curry

Spinach is very good for health. This curry is very simple and is very easy to make. It’s a very good combination of meat and spinach.

Ingredients for spinach mutton curry:

Spinach chopped 500gms.
Oil 4 tbsp.
red chili powder 1tsp.
mutton 250 gms
sliced onion 1 cup

Ginger-garlic pastes ½ tsp.

Green chilies chopped5-6

Salt to taste

Milk/cream 1cup

Preparation of spinach mutton curry:

• Clean, wash and cut lamb into even sized pieces.
• Heat up oil in a thick bottomed pan.
• Mix in sliced onions.
• Stir fry till onions are translucent.
• Mix in ginger-garlic paste, red chili powder and then mix in lamb pieces.
• Stir fry on high flame heat up stirring constantly.
• Mix in three cup of water and stir fry covered until lamb is almost done.
• Mix in salt and spinach and stir fry till lamb is fully mixed with spinach and tender.
• Add milk/cream.
• Cook till the water is absorbed completely.
• Take it into a serving bowl.
• Serve it with chapatti, puri, phulkas (chapatti without oil or ghee) and rice.

Dalcha

Dalcha is basically lentils (dal) cooked with mutton, bottle guard. Dalcha is a Hyderabad-south Indian curry. This curry is served as a side dish with fried rice and mutton curry (one of my recipes posted previously).

Ingredients for dalcha:

Bottle guard (kaddu) ½ medium sized

Mutton 1/2kg (500 Gms.)

Yellow lentils (Chana ki dal) 1 cup

Tomatoes chopped 2 cups

Sliced onion 2 tsps.

Chopped green chilies ½ cup.

Salt 2 tsps.

Turmeric powder ½ tsp.

Oil ½ cup

Fresh ginger-garlic paste ½ tsp.

Curry leaves ½ cup.

Preparation of dalcha:

• Boil yellow lentils (Chana dal) in a pressure cooker add some salt, 1/2 cup green chilies, water.
• When the lentils are boiled mash or blend it in a blender and keep it aside.
• Boil mutton and keep it aside.
• Take the bottle guard, peel it, remove seeds and cut it into small pieces and keep it aside.
• In a big deep pan heat some oil and fry onions.
• Add fresh ginger-garlic paste, fry for 1 min.
• Then add bottle guard, tomatoes, add red chili powder, salt, turmeric powder and fry for a few sec.
• Add boiled meat.
• Add 1 glass of water and let it cook for 5 min.
• Now add boiled and mashed yellow lentils paste.
• Add curry leaves.
• Let it cook nicely like soup.
• Add coriander and remove it from flame.
• Serve Dalcha with hot fried rice and mutton curry.

Spicy Rajma curry

This rajma curry is very good in taste and is very healthy dish. this need to be served with chapati, rice, phulkas.

 

Ingredients for spicy rajma curry:

Rajma (kidney beans) 1 cup

Chopped tomatoes 1 cup

Chopped onion ½ cup

Oil ½ cup.

Red chili 2 tsps.

Salt 1tsp.

Turmeric powder ½ tsp.

Fresh ginger-garlic paste ½ tsp.

Green chilies 4-5

Chopped coriander 1bunch

Preparation of spicy rajma curry:

• Soak rajma overnight.
• In a pressure cooker boil rajma till it becomes a little soft.
• Then blend it in a blender to make a thick paste or you can mash.
• Keep 2 tsps. of boiled rajma (unblend) aside.
• In a pan heat some oil and fry onions till golden brown.
• Add tomatoes and all other ingredients fry nicely.
• Add 1 glass of water cook for 2 min.
• Add rajma paste and boiled rajma 2tsps which we have kept aside earlier.
• Cook it into a thick gravy.
• Add coriander and turn off the flame.
• Garnish with coriander and butter on top.
• Serve it hot with rice, chapatti, and phulkas (chapatti without oil).

Potato Capsicum Curry

This is a very simple and easy to make vegetarian dish. This curry can be served with chapatti or rice. When I was a student my mom used to give this in my lunch box with chapatti or rice.

Ingredients for potato capsicum curry:

Medium sized onion chopped 2

Medium sized Potato 2

Medium sized capsicum 2

Oil 3 tsp.

Red chili powder 1½ tsp.

Salt ½ tsp.

Turmeric powder 1/4^th tsp.

Ginger garlic paste 1/4^th tsp.

Chopped coriander 2 tsps.

Preparation of potato capsicum curry:

• In a pressure cooker heat oil and fry chopped onions till golden brown.
• Cut potatoes and capsicum into 10-12 small pieces and add it to the pressure cooker and fry for few sec.
• Add all other ingredients and fry for few sec and add 1 glass of water.
• Cover the pressure cooker and let 2-3 whistles to come.
• Remove the cooker and let it cook until the excess water is absorbed.
• Add coriander and turn off the flame.
• Serve it hot with chapatti, phulka(chapati without oil), and rice.

Meat fritters\ kofta Curry

This my brother's favorite dish. In this dish koftas (meat fritters) are prepared and a curry is made like a gravy and then served.Take the curry in a serving bowl and put some bolls on top. Then pour 2tsp of curry again on the bolls and serve it. This one is my favorite dish.This curry is mainly served with Nan bread (Nan ki roti), rice, chapatti, normal bread.

Ingredients for mutton fritters:

Mutton boneless ½ kg.
Chopped green chilies 5-6

Chana dal boiled 1 cup
salt to taste

Red chili powder 1 tsp.                                             
ginger-garlic paste 1 tsp.

Turmeric powder ½ tsp.

Garam masala same as other dishes.

Mint leaves 1full cup.

Coriander 1 full cup.

Oil frying deep frying

Preparation of mutton fritters:

• Add all the above ingredients and 
• blend in a blender to make a thick paste.
• Put a drop of oil on your palm, 
• take a little of the mutton paste and make it into a boll.
• Make bolls from all of the mutton paste in the same way.
• steam these balls using water.
• Now heat oil in a pan
• Deep fry all the bolls (5 at a time).
• Keep these aside for a while.
• These balls are called as kofta’s in India
• After frying serve some kofta's with the the curry and 
• some without the curry.   

Ingredients for the curry:
onions 1 cup

Coconut dried chopped ½ cup

Poppy seeds (khaskhas) 4 tsp.

Red chili powder 2 tsp.

Turmeric powder ¼ tsp.

Salt to taste

Ginger-garlic paste ½ tsp.

Mint leafs chopped ½ cup

Coriander ½ cup

Green chilies 4

Oil ½ cup

Water for gravy

Garam masala powder same as other dishes.

Fresh lemon juice 2 tsp.

Preparation of curry:

• Fry coconut and poppy seeds separately in a pan without oil, make a fine paste by adding water.
• In the same pan fry onions using few drops of oil and make a paste.
• Now heat rest of the oil and fry 2 tsp. of sliced onion till golden color.
• Add ginger-garlic paste fry for a few sec.
• Add both the pastes .
• Fry these for 1 min.
• Add red chili powder, salt, turmeric powder, mint leaves and water.
• Cook for 5 min. on slow flame.
• When the gravy is cooked and is thickened add garam masala powder, coriander and green chilies.
• Just before you turn off the flame add lemon juice.

Green chicken

This is a very delicious dish .It goes well with chapatti, rice, bread, Nan bread etc.

Ingredients for green chicken:

Chicken   ½ kg.

Green chilies chopped  2tsps.

Black pepper ½ tsp.

Mint leaves    ½ cup.

Fresh coriander  ½ cup.

Curd or yogurt      4 tsp.

Turmeric powde    ¼ tsp.

Ginger-garlic paste  1 tsp.

Cooking oil       4 tsps. 

Salt to taste

Onion medium sized chopped Garam masala powder made of cloves 1, Cardamom 1, cinnamon 1inch, Caraway (shah zeera), black pepper.  

Preparation of green chicken:

• Make a paste of green chilies, mint leaves, coriander,1 tsp. of water and keep it aside.
• In a pan heat oil and fry chopped onions.
• Make a paste of green chili, mint leaves,fresh coriander and keep it aside.
• Add chicken and fry till the water is absorbed.
• Add green paste which is made earlier, fry for 5 sec.
• Add curd, turmeric, salt, ginger-garlic paste.
• Cook for 15 min. on slow flame, till the chicken pieces are soften.
• Add garam masala powder and cook for 2 min. on slow flame.
• Turn off the flame.

Meat mince curry

This dish is called in India as Keema aloo.Serve this dish with rice, chapatti, phulkas, bread etc.
It can also be used as a basic ingredient for making Keema bolls. Make small bolls, dip into the gram flour batter and deep fry it.Take 2 spoons of this curry add it on to the pizza base, add some cheese, onions and bake it in oven, Keema pizza is ready to serve.

Ingredients for making meat mince :

Meat mince (mutton chopped into small pieces) ½ kg.

Chopped onions 1 cup.

Green chilies 4

Red chili powder 2 tsps.

Ginger-garlic paste ½ tsp.

Turmeric powder ¼ tsp.

Olive oil or vegetable oil 4 tsps.

Potato medium sized 2
Fresh coriander 4 tsps

Salt to taste

Water 1 glass

Garam masala powder: clove 1, Cardamom 1, cinnamon 1inch,
                                   Caraway (shah zeera) and black pepper.

Preparation of meat mince :

• In a pressure cooker, heat oil, add chopped onion and fry it for a few sec.
• Then add meat mince, red chili powder, ginger-garlic paste, salt and turmeric.
• Fry these till the water from the meat is absorbed.
• Then add fresh water, cover and let it cook up to 5 whistles.
• Cut the potatoes into 6-8 pieces and add it into the pressure cooker.
• Cover it and cook up to 1 whistle.
• Cook it on a slow flame till the excess water from the curry is absorbed.
• Add coriander, chopped green chilies and garam masala powder.
• Leave it on slow flame for 2 min.
• Keema curry is ready to serve.

Khadi dal

Serve it with fresh paratha, phulkas, rice or bread. This is a simple 
 Hyderabadi dish.

Ingredients for making Khadi dal:

Split gram (Split urad dal) 1 cup.

Tomato ½ cup.

Onions sliced ½ cup.

Green chilies 4 to 5 nos.

Red chili powder 1tsp.

Turmeric powder ¼ tsp.

Salt to taste

Oil 2 tsps.

Ginger-garlic paste  ¼ tsp.

Chopped curry leaves 2 tsps.

Chopped coriander 2 tsps.

Preparation of khadi dal:

• Roast split gram (dal) in a pan for a few min.
• When you feel the aroma of gram(dal) while frying remove it from the flame, pour it into a bowl and add 1 glass of water(soak dal in water for a few min.).
• In a pan heat oil and fry sliced onions, then add tomatoes, fry well.
• Then add red chilli powder, ginger garlic paste, turmeric and fry it for a few sec.
• Add 3 cups of water.
• Cover with a lid and let it cook for a few min.
• When the onions and tomatoes are done, add dal (strain dal and wash it well).
• Cook well then add green chilies, curry leaves and cook it on slow flame.
• Cook it well till it gets soft, add salt.
• After 2 min. turn off the flame.

Daal Makhani

Serve daal makhni hot. Goes well with laccha paratha,chapati, naan or rice.This is a Punjabi dish

Ingredients for dal makhani:

Whole urad daal (black gram ) 1 cup
Red kidney beans (Rajma) 1tbsp
Onion finely chopped   1

Tomato finely chopped 1
Ginger piece 1
Green chilies finely chopped 2-3 nos.
Chopped coriander leaves
Fresh Garlic paste 4-5 nos.
Stirred curd  ½ cup

Fresh stirred cream (malai) ½ cup
Butter 2tbsps
Cumin seeds (jeera) 1tsp.
Turmeric powder ½ tsp.
Garam masala ½ tsp.
Red chili powder to taste
Dhania powder ½ tsp.
Salt to taste

Preparation of dal makhani:

• Soak rajma in water overnight.
• Add water & a little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
• Now in kadhai (pan) heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
• Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
• Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
• Add daal and stir on medium flame. As soon as it starts boiling remove from the flame.
• Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.