Kali daal and rajma curry (black gram lentils & red kidney beans)

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I have made my own addition to this soulful North Indian  (Punjabi cuisine) recipe and tastes super. Hope you like it too.

Cooking time: 15 mins

Preparation time: approx. 5 mins

Ingredients:

 1 cup black gram lentils (kali daal, soak overnight)

1 cup red kidney beans (rajma, soak overnight)

1 teaspoon ginger and garlic paste (make it fresh, it gives a better flavor)

1 pureed tomato

1 teaspoon cumin powder

½ teaspoon coriander powder

½ teaspoon red chilli powder

2 cloves

2 bay leaves

½ inch cinnamon stick

½ teaspoon cumin seeds

1 onion chopped

½ teaspoon readymade tomato paste

2 teaspoons ground 7spice powder (garam masala)

Salt

Pinch of Tumeric powder

½ teaspoon yoghurt

½ teaspoon dried fenugreek leaves (kasoori methi)

Few coriander leaves to garnish

Oil or ghee

Salt to taste

Method:

 Boil black gram lentils and red kidney beans with water in a pressure cooker, give 6 to 7 whistles and keep aside (using pressure cooker saves time and gas too).

  1. Take a pan, heat ghee and add cumin seeds. Now add whole spices (clove, cinnamon stick and bay leaves) stir well.
  2. Add ginger garlic paste and chopped onion and saute until translucent.
  3. Add tomato puree and tomato paste and saute for 2 mins till it mixes well.
  4. Now add all the spices (turmeric, coriander powder, 7spice powder, red chilli, cumin powder, and salt. Cook well until oil leaves the pan.
  5. Now add cooked lentils, red kidney beans, yoghurt and kasoori methi . Cook for another 5 to 7 mins.
  6. Lastly, garnish with coriander leaves.

 

Enjoy!!! Serve it with jira rice or hot roti.

 

 

 

 

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Aviyal (mixed vegetable dish)

 

Aviyal

 

Cooking time: 10 mins

Preparation time: 10 mins

Ingredients:

1/2 cup raw banana cut in long thin strips

1/2 cup carrot cut in long thin strips

1/2 cup French beans

1/2 Elephant foot yam cut in long thin strips

1/2 cup pumpkin orange cut in long thin strips

1 drum stick cut long

1/2 cup ash gourd cut in thin strips

1 small coconut grated

2 green chillies

small piece of raw mango (add only if yoghurt is not sour)

1/2 cup thick yoghurt (remove water)

1/2 teaspoon cumin seeds

Tumeric powder

Few curry leaves

salt as per taste

 

Method:

Step 1:

  • Grind grated coconut, raw mango (add only if the yoghurt is not sour), cumin seeds, green chillies and yoghurt. keep aside.

Step 2:

  1. Take a pan add coconut oil.
  2. Now add all the cut veggies with little water, salt, turmeric and cover the lid until half cooked. Make sure these are not over cooked.
  3. Now add the ground coconut mixture, cover the lid and cook for 5 mins until its cooked. Don’t over cook as the veggies are done.
  4. Take coconut oil and add curry leaves and pour over the aviyal.

 

Enjoy and happy cooking,

 

Love, Sneha

 

 

 

 

 

 

 

 

 

Tofu Fried Rice (spicy)

Tofu fried rice

Ingredients:

1 cup parboiled rice (any brand of rice. I have used basmati rice)

1 cup Tofu (drain the water and fry it little. You store the fried tofu for 3 to 4 days in the refrigerator)

1 thin sliced onion

½ inch ginger crushed

2 to 3 dried red chillies

4 cloves of garlic crushed

½ cup shredded cabbage

½ carrot cut into small pieces

1 small capsicum cut into small pieces

½ small cup green peas

½ teaspoon schezwan sauce

½ teaspoon soya sauce

½ teaspoon white vinegar

Salt as per taste (remember that soya sauce is salty so add accordingly)

Oil

Method:

Take a pan, add oil let it heat. Now add crushed ginger, garlic and dried red chillies and stir. Then add sliced onions and sauté until translucent. Add all the vegetables now and cook on high heat, keep stirring. Now add soya sauce, Schezwan sauce, vinegar and stir till you get a nice aroma. Now add parboiled rice and sprinkle little water and cover the lid. Once the rice gets little soft turn off the flame.

Your Tofu Fried rice is ready!! Its tangy and yummy and great way to get kids eat some protein .

Enjoy!!

 

cheese chilli toast

Ingredients:
Bread

Processed cheese 1 slice per sandwich

Mozerrella cheese

2 to 3 green chillies chopped fine

2 to 3 teaspoons of milk

Butter

Method:

Take a bowl add  processed cheese, Mozerrella cheese, green chilli chopped and milk. Mix it very well. Now take slice of bread and spread butter and add this mixture. Toast it.

Its easy and fantastic flavour of green chilli. Do eat with ketchup will help to enjoy the spice better.

Aloo tamatar sabzi (Potato and tomato vegetable)

Ingredients:

2 medium potatoes cut into cubes

3 medium tomatoes

1/2 teaspoon turmeric

1/2 teaspoon mustard seeds

1/2 teaspoon red chilli powder

1/2 teaspoon coriander powder

pinch of asafoedita

4 to 5 curry leaves

1/2 inch crushed ginger

salt

little sugar

water

Method:

Take a pan, heat oil. Add mustard seeds let it splatter. Now add curry leaves, asafoedita, chopped tomatoes, chopped potatoes, coriender powder, chilli powder, turmeric powder, crushed ginger, salt and sugar. Mix it all well. Add 1/2 cup water and let it cook until potatoes are soft. Leave a little gravy so you can enjoy it with roti or bread or poori.

kids love aaloo poori.

bon Appétit!! 

Chinese chilli Mushrooms (fusion dish – Indo chinese flavors)

Ingredients:

1 onion cut into cubes

1 capsicum cut into cubes

3 tablespoons of ginger and garlic paste

1/2 teaspoon chilli sauce 

1/2  teaspoon schezwan chilli chutney

1/2 teaspoon white vinegar

1/2 teaspoon tomato ketchup

1/2 teaspoon soya sauce

1 teaspoon cornflour

2 teaspoons all purpose flour

Few spring onion leaves

Salt

little sugar

oil

Method:

Take a bowl add mushrooms, all purpose flour and corn flour. Add little soya sauce and 1/2 teaspoon ginger garlic paste with little water and mix well. Now mix it well and deep fry the mushrooms until golden brown. Keep aside.

Now take a pan. Add oil. Once heated add ginger garlic paste and saute for few minutes. Now add cubed onion and saute until transparent. Then add capsicum and let it cook until soft. Now add all chilli sauce, tomato, vinegar, salt, sugar, schezwan chilli chutney, soya sauce. Mix it well and cook for 5 mins. Now add fried mushroom in and mix well.

(All sauces are chings brand. Note: this is not sponsored)
Add spring onions to garnish.

 

 

 

 

Chickpeas and potato patty 

Ingredients:
1 boiled potato

1 onion chopped thin

1 cup boiled chick peas can

1 teaspoon garam masala (all spice powder)

1 teaspoon red chilli powder

1 teaspoon mango powder

3 to 4 slices of bread or  2 teaspoons of corn flour

salt

oil

Method:

Take onion and saute in oil until transparent and keep aside.

Now take a bowl, add boiled potato, sauted onion, boiled chick peas, salt, garam masala, red chilli powder, mango powder and mash well. Now take bread slices soak in water an squeeze the water out  immediately . Add this in the potato mixture, this will help in binding the patty. You can also use corn flour instead.

Now make round shape patty. Heat little oil in the pan and pan fry the patty until crisp an golden brown.

You can use this patty in form of burger. Kids love it totally.

Enjoy!!