SIMPLE N DUMDAR DHANIA-ALOO CURRY

If you're looking for an easy, simple, healthy dish idea, then try out this quick Dhania-Aaloo-Tomato curry. This is a typical aloo in tomato gravy recipe. In my Sasural, it is made on most  fasting and festivals and can mostly be enjoyed with paratha n poories. Traditionally no onions-garlics are added.

Ingredients :-

Boiled Potato - 3 nos.

Tomatoes - 2 nos.

Ginger - 1 inch

Green Chillies - 3 -4 nos.

Turmeric powder - 1/2 tsp

Dhania powder - 1/2 tsp
Panch phutan - 1 tsp

Dry red chilli - 1 no.

Kasoori Methi (Dry methi leaves) - 1tsp

Roasted Cumin seeds(1/2 tsp), fenugreek (Methi) seeds(1/2 tsp), Coriander seeds(1 tsp)

Salt as per taste

Water - 2 cups

Oil or ghee - 2 tsp
A Bunch of Coriander Leaves

Method :-

Heat 2 tsp oil or ghee in a kadhai. Add panch-phutan, when it splutter add dry red chilli, grated ginger and saute for a second. Add chopped tomatoes, fry for a while and then add salt, haldi powder, dhania powder, kasoori methi and fry until oil separates. Then add mashed potatoes and fry for sometime. Add roasted cumin, fenugreek and coriander powder to it and mix well. Now add 2 cup water and cover with a lid. Bring to boil, cook on a medium flame for 5-8 mins. Stir the contents in between. When the contents become thicken, remove the kadhai from fire. Garnish with coriander leaves and Serve hot with poories, parathas or chapatties !!

CRUNCHY KURKURE CHICKEN

Ingredients :-
For Marination :-
Chicken 500 gms
Buttermilk 2 cups
Ground Ginger 1 tsp
Garlic Powder 1 tsp
Chilli Powder 1 tsp
White Vinegar 1 tsp
Black Pepper Powder 1 tsp
Ajinomotto 1 tsp
Mixed Herbs (Seasoning) 1 tsp
Salt to taste

For Coating :-
Gram Flour 1 cup
Corn Flour 1 cup
White Pepper powder 
Bread Crumbs 1 cup
Chilli Flakes 1 tsp
Oil for deep frying

Method :-
Mix well all the above ingredients together in a large bowl and soak the chicken pieces in the mixture for 4-5 hours in refrigerator.
Heat oil in a deep pan. Now make a dry mixture using the gram flour, corn flour, bread crumbs, pepper powder in a plate. Take the marinated chicken pieces and drain out the excess butter milk. Roll it in the dry flour mixture and fry in a medium flame until the chicken is golden brown and thoroughly cooked. Repeat with the remaining chicken pieces. Then switch off the flame and soak the fried chicken in absorbent paper. Serve the crispy n crunchy chicken with green chutney or ketch up. ENJOY IT !!!

SWEET, SAVORY N SPICY DAL DHOKLI

'Dal Dhokli' is a traditional n typical Gujrati recipe. Its an one-dish meal which one can have in breakfast or lunch or in dinner also.This dish is one of the favorite dish of my family. Its not only delicious but also healthy. A perfect combination of spiced whole wheat flour dhoklis which simmered in split yellow lentils. This is a perfect meal in a bowl, that is very satisfying and filling.

Ingredients :-

For Dhokli :

1 Cup Wheat Flour (Atta)                                               

1/4 cup Gram Flour (Besan)                                      
1/2 tsp Turmeric powder
1/2 tsp Red Chilli Powder
1 tsp Ginger-Green Chilli Paste
1/2 tsp Carom Seeds (Ajwain)
2 tsp Oil
Salt as per taste
Water (for kneading dough)

For Dal :
1 cup Tuvar or Arhar Dal (Yellow split lentils)
2 Tomatoes (Finely Chopped)
2 tsp Tamarind Pulp
1 tsp Jaggery (Gud)
1/2 tsp Red Chilli powder
1 tsp Grated Ginger
1 tsp chopped Green chillies
1/2 tsp Lemon Juice
1/2 tsp Mustard Seeds
1/2 tsp cumin seeds
1/2 tsp Fenugreek (Methi) seeds
Few Curry Patta
Few Chopped Coriander leaves 
Whole Dry Red Chillies
A pinch of Asafoetida (Hing)
Whole garam masala (Cloves, cinnamon stick, bay leaf)
Oil or Desi ghee for tempering

Method :-
For dhoklis combine all the above ingredients together in a bowl and make a soft dough. Keep aside for 30 minutes. Clean, wash and boil the dal with 1/4 tsp of turmeric powder and salt in a pressure cooker till completely cooked. Allow pressure to go down by itself before opening pressure cooker. Now divide the dough into equal portions, apply a little oil and roll out as thin as possible into round shapes. Cut each rotis in diamond or square shape with a knife and keep aside. Transfer the cooked dal into a deep pan and heat. Add water, remaining turmeric powder, salt, grated ginger, chopped tomatoes, tamarind pulp, jaggery, red chilli powder, chopped green chillies to the dal and stir. When the dal started to boil, add the dhoklis (dough pieces) into the dal and cooked it on low fire about 5-10 minutes until the dhoklis are soft, tender and cooked. For tempering, heat oil in a kadhai. Add whole garam masala, mustard seeds, cumin seeds, fenugreek seeds, dry red chillies to it. When it splutters, add curry patta and hing. Mix well and saute on a medium flame for 1 minute and add it to the dal. Let it simmer for 5 minutes and switch off the flame. Add few drops of lemon juice and garnish with coriander leaves and chopped onion (optional). Serve bubbling hot with lemon wedges and enjoy your "Dal Dhokli". 

BREAD CIGAR ROLLS / STUFF BREAD CIGARS / NO FRY BREAD ROLLS

An interesting starter or can serve in breakfast also, which is stuffed with paneer are much healthier than the deep fried version. You can use any stuffing of your choice i.e, chicken, mixed vegetables, egg or boiled potato and enjoy Cigars with green chutney or ketch-up. 

Ingredients :-
Fresh Bread Slices 4-6 nos.

Butter to grease                                                                          

For Stuffing :-
1/2 cup grated Paneer
1 Medium Onion, Very finely chopped
2 chopped Green Chilies
1/2 cup grated Carrot
1/2 tsp ginger - garlic paste
Few chopped Coriander leaves
1/4 cup fresh Mozzarella Cheese
1/2 tsp Black pepper powder
1/2 tsp Chat Masala
1/2 tsp Lemon Juice
Salt to taste

Method :-
Mix all the above ingredients with paneer in a bowl and make a soft filling.
Now take the bread slices, remove the crust or edges of the bread. Sprinkle a little drop of water over the bread slices and press well. Roll out each slice of bread with a rolling pin. Spread any chutney or sauce over the bread as your choice (Optional). I have use schezwan sauce n it taste awesome. Put the filling on one end and gently roll it upwards like cigar. On a tawa, brush some butter up the breads well on all sides and put it on tawa on a medium flame. Lightly roast until all sides are nice browned and serve hot with any chutney and Enjoy it !!! 

CREAMY N DELICIOUS MALAI KOFTA CURRY

Ingredients For Koftas :-

Paneer (Cottage Cheese) 200 gms (Grated)

2 Medium Size Potatoes (Boiled n mashed)

Boiled Veggies (1 carrot and 1/4 cup Green Peas)

2-3 Chopped Green Chillies

1/4 cup Chopped Fresh Cilantro (Dhania patta)

1/2 tsp Coriander Powder  

1/2 tsp Cumin Powder

Salt as per tatse

1/4 cup Corn Starch

Few Chopped Cashew and Raisins

Oil for Deep Frying

Ingredients For Gravy :-

3 Chopped Onions

1 tsp Ginger Paste

1 tsp Garlic Paste

1/2 tsp Red Chilli Powder

1/2 tsp Turmeric powder

1 tsp Coriander Powder

1/2 tsp Garam Masala Powder

1 tsp Curry Powder

2 Chopped Tomatoes

1/2 tsp Kasoori Methi

1/2 Cup Milk

2 tsp Cashew Paste

1 tsp Sugar

1/2 tsp Shah Jeera

Salt as per taste

Fresh cream and Coriander leaves for garnishing.

Method :-

Mix all the above ingredients together in a bowl. Take small portions and shape into koftas. Heat oil in a kadhai and deep fry the balls till light golden colour. Drain and keep on tissue paper.

Heat oil in a non-stick pan. Add whole garam masala (cinnamon stick, cloves, cardamom), when it crackles add chopped Onions, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, curry powder and saute for minutes. Then add chopped tomatoes, salt and cook. Switch off the flame and cool it at room temperature. Blend it to make a fine paste. Now heat oil in a pan. Add shah jeera, when it crackles add blended paste and cook for 5 minutes. Add Cashew paste and kasoori methi and fry. Then add milk and sugar to it and let it cook for 5-10 minutes on a slow flame. Stir occasionally. Sprinkle garam masala powder. Gently put all the koftas in the gravy and switch off the flame. Garnish with coriander leaves and fresh cream and serve immediately with Rice or Roti, parathas, naan etc. Enjoy it !!! 

HARA BHARA GREEN PEAS PASTE CURRY

Ingredients :-

2 cups of Peas (can use Fresh Green Peas or Frozen Peas)

Few Fresh Coriander Leaves

2 nos. Green Chillies

1 Chopped Onion Paste

1 tsp Ginger-Garlic paste

1/2 tsp Coriander (Dhania) powder

1/2 tsp Curry powder (Optional)

1/4 tsp Garam masala powder

1/2 tsp Pepper powder
1/2 tsp Kasoori Methi (Dry Fenugreek leaves)

1 tsp Sugar

2 nos. Tomato puree

1 Cinnamon stick, 2 Cloves, 2 Cardamoms

Few fried Cashew and raisins

2-3 tsp roasted White Sesame (Til) seeds

1/2 cup fresh milk
2 tsp fresh Cream

2-3 tsp Refined/Olive Oil

Salt as per taste

Method :-

Boil the peas in hot water for 5 mins and remove from flame. Cool it, add a handful of fresh coriander leaves, 2 nos. green chillies with these peas and grind to make a smooth paste. Heat oil in a non-stick pan or kadhai. Add whole garam masala (Cinnamon, cloves, cardamom) to the oil. When it crackle add onion paste, ginger-garlic paste and fry for a while. Add all the powdered dry masala and cook. Add tomato puree, salt and fry for 5-8 minutes. When oil leaves from the masala, add peas paste and cook. Add 1/2 cup fresh milk to it. Let it cook for 8-10 minutes. Add sugar, few raisins (Kismis) and roasted sesame seeds to it and mix it well. Also can add 2 tsp fresh cream for better taste. Switch off the flame and enjoy this yummy curry with masala puri !!!  

MASLA PURI:- 1 cup atta (Wheat flour), 1/4 cup besan (gram flour), 2tsp Kasoori Methi leaves, A pinch of Sugar, 1 tsp oil, salt to taste. Mix all these ingredients and knead into a soft dough and keep aside for 15 mins. Roll out poori's and deep fry on a high flame.

MALAI CHICKEN CURRY RECIPE

Ingredients :-

For Marinade :-
Chicken - 500 gms
Thick Yogurt (Curd) - 4 tsp
Lemon Juice - 1 tsp
A pinch of salt

For Gravy :-
4 Big chopped Onions
1 big chopped tomato
3-4 tsp Ginger-Garlic paste
1 tsp Dhania(Coriander) powder
1/2 tsp Jeera (Cumin) powder
1 tsp Red Chilli powder                                         
2 tsp Everest Chicken masala                  
1 tsp Everest Garam masala
2 nos. Cardamom pods (Green Ilaichi)
1 inch Cinnamon stick (Dal cheeni)
1 Bay leaf (Tej patta)
2 nos. Cloves (Loung)
1 tsp Turmeric (Haldi) powder
4 tsp Cashew Paste
2 tsp grated Cheese
Cooking Oil to taste
Salt to taste

Method :-
Marinate the Chicken with yogurt, lemon juice and a pinch of salt in a bowl, mix well and keep in refrigerator for at least 20 -30 minutes.

Heat oil in a deep pan on medium heat. Fry the marinade chicken till light golden brown in colour.

Heat oil in a kadhai. Add Cardamom, cinnamon stick, cloves, bay leaf and cook for a minute. Then add chopped onion, ginger-garlic paste and fry for couple of more minutes. Add chopped tomatoes to it, spinkle a little salt and fry. When tomatoes are cooked and soft add cumin powder, coriander powder, red chilli powder, turmeric powder and cook for 5-10 minutes. Switch off the flame and cool it. Blend the cooked masala in a blender to make a fine paste. Now heat 2 tsp oil in a kadhai. Add 1 tsp sugar to the oil. When it turns brown add the masala paste to it. Add the fried chicken and mix well. Add Everest chicken powder to it. When oil gets separated, add cashew paste and saute a while. Add 1/2 cup of water, cover it and cook on low flame. When the chicken is almost done, add the garam masala to it and cook for another couple of minutes. Switch of the flame and remove from heat. Spread cheese over the curry and serve with naan or plain chapati. Enjoy the Malai Chicken Curry also with palao or fried rice :)) 

SOYA CHUNKS-SWEET CORN GOLDEN RICE

Ingredients:-

2 cups Cooked Rice

2 big sliced Onion

1 cup Soya chunks

1/2 cup Boiled Sweet Corn

2-3 chopped Green chillies

1 tsp chopped Ginger n Gralic

1/2 tsp Turmeric powder

Few Curry Leaves

Few Kasoori Methi (Dried Fenugreek leaves)

2 tsp Lemon juice

1 tsp Black pepper powder

1 tsp Cumin seeds

1 tsp Mustard seeds

1 tsp Garam masala 

1 tsp Everest Chicken Masala (for a good flavour)

Salt as per taste

2 tsp Soya sauce

Method :-

Soak the soya nuggets in warm water for 10-15 minutes. Wash it 2-3 times under the running water. Drain the water and squeeze out the excess of water. Heat 2 tsp oil in a pan and fry this soya chunks. Sprinkle a little salt over it and fry for a couple of minutes. Remove from heat and keep aside. 

Heat oil in a non-stick deep pan. Add cumin seeds, mustard seeds, add immediately the sliced onion, green chillies, chopped ginger n garlic, curry leaves, saute until the onion turns soft and brown. Then add the boiled sweet corn, fried soya chunks to the onions. Mix well and saute everything for few minutes. Add the turmeric powder, pepper powder, Everest chicken masala, garam masala, kasoori methi and soya sauce. Cook everything for few minutes in a medium flame. Then add the cooked rice to the veggies and mix it well. Sprinkle few lemon juice over the rice and mix gently. Switch off the flame. Serve it warm garnished with chilli garlic sauce or cucumber-onion raita.  

                  

BARBATI (YARD LONG BEANS) FRY RECIPE

Ingredients :-

100 gm Barbati (Yard Long Beans)

1 big chopped Potato

1 big sliced Onion

1 Dry red Chili

2-3 Green chillies

1 tsp Panch Phutan

1 tsp Coariander powder

1/2 tsp Garam masala powder

1/2 tsp Turmeric (Haldi) powder

Salt as per taste

3-4 tsp Refined / Mustard Oil

Method :-

Wash and cut the Barbati (Yard long beans) into medium pieces. Cut the potato into small cubes. Heat the oil in a non-stick pan. Add dry red chilli and panch phutan. When it starts crackling, add sliced onion, green chillies to the oil. Fry for minutes till onion turns brown and soft. Now add the chopped barbati and potato and fry a while. Add turmeric powder, coriander powder, salt and mix well. Cover with a lid and cook on a medium flame for 10 minutes. Stir fry the vegetables at some interval of time. When it cooked add garam masala powder to it and saute for a couple of seconds. Switch of the flame and remove it from heat. Serve it as a side dish with rice or roti and dal. 

UTTERLY-BUTTERLY DELICIOUS BREAD PIZZA

It's very simple and easy going recipe. It can be prepared in very quick time. It will surely be appreciated among all age groups. This is one of my hubby's loving breakfast. 

Ingredients :-

1 packet Sandwich Bread

1 big finely chopped Capsicum

2 big chopped Onions

2 chopped Tomatoes

1 cup grated Paneer

1/2 cup grated Cheese

1/2 cup Butter

Black Pepper Powder

Chilli Garlic Spread 

Tomato Sauce

Salt as per taste

Method :-

I have used Chilli garlic spread for this recipe. You can use any type of sandwich spread. Heat a non-stick pan. Spread the chilli garlic sauce over the bread evenly and place the bread on the pan. Put chopped onion, capsicum, tomato over the bread. (While chopping the onion, add some salt to it and keep aside for 5 minutes. So that the excess water from onion will separate and no need of salt further). Sprinkle grated paneer, grated cheese, butter, 1/2 tsp tomato sauce, a pinch of black pepper powder. Cover it with a lid and cook on a low flame for 3-4 minutes. When the lower portion of bread turns brown or crispy and the toppings cooked, then switch of the flame and serve the bread pizza by making half fold in a serving plate. 

Plz try it in your kitchen and definitely you'll enjoy this pizza. Specially kids will truly love it :)) 

AAMBILA OR KANJI {A typical Odiya Dish}

Ambila/Kanji is an authentic and traditional dish of my state "Odisha", which is very famous in Western and Southern part of Odisha. Basically it's a soupy dish with vegetables with an unique spicy-sour taste.

Ingredients :-

1 cup Curd (Dahi)

3-4 tsp Gram flour (Besan)

1 tsp Turmeric (Haldi) powder

Salt as per taste

2 cups Water

Vegetables Needed :-

100 gms Pumpkin (Cut in small pieces)

1 Brinjal (cut in lengthwise)

1 Radish (Cut in lengthwise)

2-3 Ladies finger (cut in long size)

1 Potato (cut in vertically)                                         

2 Arum (Saru) (cut in cubes)

1 Drumstick (cut in small pieces)

A piece of Dried Mango slice

For Tempering :-

2-3 tsp Mustard oil

1 tsp Panch Phutan

2 Dry Red chillies

 Few Curry Leaves

A pinch of Hing

2 tsp Garlic-Green chilli paste

Method :-

• Take a kadhai or deep pan. Heat 2 tsp oil and Fry all the chopped vegetables (except drumstick and brinjal) for 5-8 minutes. Then add 2 cup water, turmeric powder, salt to it and cover with a lid. Let it boil for 10 minutes in medium flame. 
• Take a bowl and beat the curd. Add salt, gram flour (Besan), a pinch of turmeric powder, water as per your requirement to the curd and mix it properly.
• When the veggies are cooked, add a piece of dried mango slice to it. Now add the curd mixture to the vegetables and cook for 5-8 minutes. Remove from heat and keep aside.
• For tadka, heat mustard oil in a separate pan. Add dry red chilies, panch phutan, hing, curry leaves, garlic and green chilli paste and saute for 2-3 minutes. When garlic turns brown in colour, immediately pour the tadka to the cooked vegetables. 

Serve this yummy and sour Ambila or Kanji with any rice dish. Enjoy your lunch!!!!

MIX VEG CHILLA WITH PANEER TOPPINGS

Ingredients :-
1/2 cup Atta (Wheat flour)
1/2 cup Besan (Gram flour)
1/2 cup Maida (Refined flour)
1 chopped Capsicum
1 big chopped Onion                                                         
2-3 chopped Green chillies
1 big chopped Tomato
1/2 cup grated Carrot
1/2 cup grated Paneer
1/2 tsp Turmeric powder
1/2 tsp Ajwain (Carom seeds)
2 tsp Coariander leaves
2 tsp Curry patta
2 - inch grated Ginger
Salt to taste
Water as required
Oil for frying

Method :-
Take a big bowl and place the atta, besan and maida into it. Mix all the flour by adding water to make a smooth and lump free batter. Add all other ingredients (except paneer and carrot) to the batter, mix well and leave for 10 minutes. Heat a non-stick tawa or pan and spread a little oil onto it. Take 1 ladle full of the batter and spread evenly on the tawa. Cook both the sides by adding oil till reddish for about 2 to 3 minutes. Then spread grated paneer and carrot over the chilla and cook for 2 minutes. Fold it and serve with mixed pickle or chilli garlic sauce.

NOTE :-  Sending this recipe to ; 

• Pari's event "Only From Royal Kitchens" at Divya's Culinary Journey.

 

EGGY MAGGI WITH CORN DELIGHT

Ingredients :-

1 small packet of Maggi Noodles

2 nos. Egg

1 big chopped Onion                                                               

1 chopped Capsicum

1 chopped Tomato

1/2 cup boiled Sweet Corn

2-3 chopped Green chillies

1 tsp chopped Garlic cloves

1/2 tsp Turmeric powder

2 tsp Tomato sauce

1/2 tsp Black pepper powder

1/2 tsp Chilli Flakes

Salt to tatse

2-3 tsp Oil

Method :-

Take a deep pan, boil water and cook the noodles (without the masala/tastemaker) as per instructions on the packet. When it done, remove the pan from fire and keep it aside.

Heat oil in another pan. Add chopped onion, chopped garlic, green chillies and fry for a minute. Then add chopped tomatoes, salt, turmeric powder and fry. Now break the eggs in a bowl and whisk it. Add the egg to the pan and mix it well, fry for some minutes. Add boiled corn and boiled maggi noodles to it. Add tomato sauce, black pepper powder, chilli flakes and mix well and cook for another 2 minutes. Switch off the flame and serve hot in a serving plate. [I have add pizza garlic sauce to it for a good taste]. Enjoy "Meri Maggi" in the evening of cold showers!!!!

MASALA FRIED IDLI / CHILLI IDLI FRY

Ingredients :-

10 nos. Idlis (Fresh or leftovers)

1 Capsicum chopped

1 big Onion sliced

1 big Tomato chopped

2-3 chopped Green chillies

1 tsp chopped Garlic cloves

Few Curry leaves

1 tsp Mustard seeds

1/2 tsp Turmeric powder

1 tsp Sugar

1 tsp Lemon Juice

2 tsp Tomato Sauce

1 tsp Black pepper powder

1 tsp Chat masala

Salt to taste

2-3 tsp Oil

Method :-

Cut the idlis in square pieces as required. Heat oil in a non-stick pan or kadhai. Add mustard seeds and curry leaves and let them splutters. Add sliced onion, chopped garlic, chopped green chillies and fry for a minute. Then add chopped capsicum and saute a while. When capsicum tends to soft add chopped tomatoes, turmeric powder, salt to it. Saute for 5 minutes till oil separates. Add the crumbled idlis and mix. Saute for 2-3 minutes. Then add sugar, tomato sauce, black pepper powder, chat masala and mix well with the idlis. Sprinkle some lemon juice and turn off the heat. Serve hot/warm with any chutney. 

JANHI-ALOO BHAJA (RIDGE GOURD-POTATO FRY)

Ingredients :-

3 big Janhi (Ridge Gourd) (Scraped and cut into large chunks)

1 big Aloo (Potato) (cut in lengthwise)

1 big Onion (Finely sliced)

1 Chopped Tomato

2 Green chillies

1 Dry red Chilli

1 tsp Panch Phutan

1/2 tsp haldi (turmeric) powder

1 tsp roasted Dhania (Coriander) powder

2 tsp Mustard Oil

Salt to tatse

Method :-

Heat oil in a pan. Add panch phutan and dry red chilli, when it start to splutter add sliced onion and green chillies to it. Fry for a while till onion will translucent. Now add the vegetables;  ridge gourd and potato pieces and fry. Add haldi powder and salt as per your taste and mix well. Stir fry the vegetables for 5 minutes. Cover it with a lid. After 5-7 minutes, sprinkle the roasted dhania powder and add chopped tomato and mix it well. Then saute the bhaja till ridge gourd turns soft and brown in colour. Switch off the flame and serve with any rice or roti.