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.

Indian Bread\Chapati

Chapatti is a form of roti or rotta (bread). There are many different variations of flat breads found in many cultures across the globe. It is normally eaten with curries or cooked vegetables. Roti, chapatti, phulkas, etc, are all same, made using different ingredients such as wheat flour, Maiz (corn) flour, Bajre ki roti (pearl millet), jwari ki roti(sorghum), Ragi ki roti(Eleusine coracana, commonly Finger millet) all these kind of flours are easily available in Hyderabad, I don’t know about rest of the places.

   Chapattis and phulkas are same the only difference is that oil or ghee is applied on top of the chapatti. People who are diet conscious and those who want to lower their cholesterol level eats phulkas. We make chapattis and phulkas as breakfast daily in our home. These goes well with all type of Indian curries vegetarian or non-vegetarian or any kind off Indian chutneys. 

Ingredients for making Indian chapatti:

Wheat Flour 2 cups

Oil 1 tsp.
Water as per requirement

Preparation of Indian Chapati:

• Knead soft dough with above ingredients.
• Leave it for atleast 30 minutes.
• Divide the dough in to small balls.
• Roll with help of dry flour to a thin round shape.
• Roll as thin as possible.
• Heat tawa (flat pan) and place rolled dough on it.
• When dry on one side, turn it.
• When brown spots appear on second side, turn again.
• This cooked dough is now called as phulkas.
• Use a kitchen towel and lightly press the phulka, rotating at same time, it will puff.
• Apply oil\ghee on both the sides, When you apply oil to phulka then it is called as chapatti.  
• Make as crisp as desired.
• Serve hot.

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.

Indian savoury doughnut/vada

Vigna mungo, known as urad, urad dal, black matpe bean, black gram, black lentil [not to be confused with the much smaller true black lentil]. The product sold as "white lentil" is the same lentil with the black skin removed.

Vada is a traditional South Indian food known from antiquity. Although they are commonly prepared at home, Vadas are as well a typical street food in India. They are usually a morning food, but in street stalls and in railway stations, as well as inside the Indian Railways, they are available as a snack all through the day.

This is never the main course and is had as a light snack or on the side of another dish and usually not separately as a meal. Vadas are preferably eaten freshly fried, while still hot and crunchy and is served with a variety of dips ranging from Sambar (rasam) to chutney to curd.

Ingredients for making vada:

Urad Dal (black gram skin removed) 2 cups.
Onion finely chopped 1
Ginger-garlic paste 1 tsp.

Green Chilies finely chopped 2-3
Salt to taste

Baking Soda ¼ tsp.

Curry leaves chopped 2tsp.

Preparation of vada:

• Wash and soak dal (overnight).
• Grind them coarsely in a blender, like a thick paste.
• Now add onions, ginger, green chilies, curry leaves, salt and baking powder and mix well and set aside for 5 minutes.
• Heat oil in a pan or kadhai.
• Deep fry a spoonful of batter till golden.
• Serve with chutney as a breakfast or sambar or rasam as a meal.

Note: try out making Vadas like a donut/disc shape, but this is very difficult and very tricky. No problem if you can’t make it into disk shape let it be in any shape its taste doesn’t change.

Puri Recipe

Puri means “Fried, Puffed Whole Wheat Flat Breads”. Puri is most commonly served at breakfast in India. It is also served at special or ceremonial functions, along with other vegetarian food. Puri can be served with halva, korma , Chana masala, dal, potato based curries, shrikhand. In some parts of India, puri is also served with a mixed vegetable dish, and a dessert prepared with rice, milk and sugar. Sev-puri is an Indian snack offered by street vendors who serve chat. Puri will be available almost in every Indian restaurant.

Ingredients for puri:

Indian whole wheat flour 2 cups.

Vegetable oil for deep frying.

Salt to taste

Water as required.

Preparation of puri:

• Slowly add about 3/4 cups warm water, just enough to form a firm dough, and knead till smooth.
• Cover, let rest at least ½ hour, and knead again briefly.
• If resting more than 1 hour, punch and knead dough again before rolling out.
• Divide into small balls about ball size, and roll out into 6" rounds on an oiled board.
• Heat vegetable oil in a deep pan.
• Fry the puri one at a time, holding them under the oil on the first side until they puff.
• Turn and fry till light brown.
• Take it into a plate, repeat this for making rest of the puri.
• Serve as soon as possible; these breads are not as good later.
• serve it with any Indian 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.

Spicy Vermicelli

This is a very simple and easy to make recipe, the only difficulty is at the frying part of vermicelli we need to be very careful otherwise it gets burnt at the bottom. This is a vegetarian dish, you can also add egg in the end when the water is absorbed but a little is remaining.

Ingredients for vermicelli:

Bambino vermicelli (mote semiya) 2 cups

Water 5 cups

Chopped onion 1 small sized

Red chili powder 2 tsp.

Turmeric powder 1/4^th tsp.

Salt to taste

Oil ½ cup

Fresh ginger-garlic paste ½ tsp.

Tomatoes chopped ½ cup

Green chillies chopped 2

Coriander chopped 2 tsp.

Garam masala  :
Cloves (laung)        1
Cardamom(ilaichi)  1
Cinamon(dalchini)   2 to 3 inches
Shazeera                 1 tsp

Preparation of spicy vermicelli:

• Heat half of the oil in a pan and fry vermicelli till it turns into light brown, keep mixing don’t burn it.
• After frying vermicelli take it into a plate and keep it aside.
• In a pan heat the left over oil and fry chopped onions till light brown then add ginger-garlic paste.
• Add tomatoes, fry for a few seconds, then add red chili powder, salt and turmeric.
• Fry these for a few seconds and pour water.
• Now add green chillies, coriander and whole garam masala.
• Make it like a soup, bring it to a boil.
• Now add fried vermicelli which we have fried earlier.
• Cook it till the water is absorbed and vermicelli turns soft.
• Serve it hot.

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.

Rasam

Serve hot with rice, idly, vada, dosa etc. This is a south Indian dish. This dish is served in southern India and it has many names like samber, rasam etc. and many varieties.

Ingredients for Rasam:

Dal (toor dal or masoor dal) well-cooked and diluted ¼ cup.

Tomatoes, medium sized 2

Tamarind (imli) ½ a cup

Turmeric powder ¼ tea spoon

Asafoetida (hing) ¼ tea spoon

Salt to taste.

Chopped coriander leaves 3tsp.

Finely chopped tomato ½ cup .

Coriander seeds (Dhania) 2tsp.   

Toor dhal 1tsp.

Coconut grated 3 tsp.

Cumin (Jeera) ¼ tsp.

Black Pepper ¼ tsp.

Red Chilies 5 to 6

Seasoning (bagar): Ghee 1 tea spoon with ½ tsp. mustard.

Preparation of Rasam:

• Grind together cumin, coriander seeds, toor dal, coconut, black pepper and red chilies.
• Roast the above items in ghee and grind finely.
• Soak tomatoes in hot water and crush them.
• Extract the tamarind pulp adding warm water and add the crushed tomatoes.
• Add turmeric powder, salt, hing and the finely grounded masala paste.
• Allow the mixture to boil well.
• Add the diluted dal and bring to boil.
• Add Coriander leaves and a few pieces of finely chopped tomatoes before removing from stove.
• Season with ghee and mustard.

Vegetable Pulao

This dish is made allover India in all the regions.This dish is served in all kinds of functions/ parties/ festivals/restaurants/ lunch boxes etc.

Ingredients for Vegetable Pulao:

Boiled rice 3 cups.

Green chilies 3-4 nos.

Coconut shredded 2 tsps.

Medium onions sliced 3 nos.

Chopped Onion ½.

A few sticks of cinnamon.

Cardamom seeds, a few cloves.

Red chili powder1 ½ tsp.

Salt to taste.

Flakes garlic 2 nos.

Ginger 1 inch.

Ghee or melted butter for frying.

Cauliflower flowere1 cup  

Some mixed frozen vegetables like beans, carrots and green peas.

A bunch of coriander leaves.

Preparation of Vegetable Pulao:

   

         Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste.

·         Keep aside.

·         Fry the onions in a ghee or melted butter.

·         Also add the cloves, cinnamon and cardamom.

·         When onions are browned properly, add the red chili powder, salt.

·         And fry for a few seconds.

·         Now add all the vegetables, including the cauliflower, beans, carrots and green peas.

·          Sprinkle some water on it.

·         Keep covered and cook on a low flame till the vegetables are cooked.

·         This might take approximately 15-20 minutes.

·         Keep sprinkling water periodically to speed en up the process.

·         But do not add excess water as it will ruin the pulao.

·         When the vegetables are done, transfer the boiled rice into the  vegetables.

·         Add ½ a cup of water if you feel necessary.

·         Cover with a lid and cook for few min. on slow flame.

·         After 3 or 4 min. turn off the stove.

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.

Mashed potatoes

Serve mashed potatoes with bread, chapatti, steamed rice, nan bread, rumali roti etc. Basically this dish is served in lunch for school going kids or office going people in India.

Ingredients for mashed potatoes:

Potatoes ½ kg.

Onion chopped 2 tsps.

Ginger garlic paste ½ tsp.

Green chilies paste 2tsps.

Curry leaves 2tsps.

Turmeric powder ½ tsp.

Mustard seeds ½ tsp.

Coriander 4 tsps.

Oil 4 tsps.

Water ½ litre

Preparation of mashed potatoes:

•    Wash potatoes and put it into a pressure cooker. 
•    After 3 whistles take out the potatoes, peel off its skin and keep it in a bowl.
•   Mashed these potatoes using a spoon, remember don’t make it a paste.
•  Keep it aside.
• Now heat some oil in a pan.
• Add mustard seeds, curry leaf, onion, fry till it turns pink.
•  Then add ginger garlic paste, turmeric powder, green chilie paste.
•  Then add mashed potatoes fry it for a few sec.
•  Garnish with chopped coriander.
• Turn off the flame.
•  Mashed potatoes is ready to serve.