Category Archives: Indian vegetables / Curries

Indian vegetables / Curries, No Onion No Garlic Recipes

How to make Chavali (Black Eyed Peas) Curry

Leave a comment

Chavali (Black Eyed Peas) Curry is yummy and delicious indian curry. Onion -garlic not added. Its quick and easy to make. One of the favourite dish in my house.

Sharing simple recipe with you all..

Ingredients :

  • 2 tbsp oil
  • Whole spices – 2 bay leafs, 1 cinnamon stick, 4 cloves, 4 black pepper corns
  • 1/2 tsp cumin seeds
  • Pinch of asafoetida
  • 2 tomatoes (grinded paste)
  • 1 cup chavali (black eyed peas)
  • 1 tbsp ginger chilli paste
  • 1 and 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • Salt to taste
  • Chopped coriander for garnish

Method:

  1. Washed chavali and add in a pressure cooker.
  2. Add enough water and some salt. Heat cooker on medium flame.
  3. After 7 to 8 whistles, switch off the flame and let it cool down.10647843_10208774235224074_650767469_n
  4. Heat oil in a heavy bottom pan.
  5. Add bay leafs, cinnamon stick, cloves, black pepper corns, pinch of asafoetida and cumin seeds.12647988_10208431649659649_1851040705_n
  6. Add ginger chilli paste and saute it.
  7. Add grinded tomatoes.804697_10208774236144097_1425978699_n
  8. Now add red chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste and mix well.  12498469_10208774235944092_168973794_n
  9. Saute masala till it separates from the oil.12674504_10208774235424079_1084913830_n
  10. Add boiled chavali and coat well with spices.12833281_10208774235544082_411440270_n
  11. Keep lid and simmer on slow flame.
  12. Adjust water and spices as per your curry’s thickness and mix well.
  13. Switch off the flame and sprinkle garam masala.12325549_10208819948526878_1770650319_o10621897_10208819948606880_1309420079_n
  14. Garnish with coriander leaves and serve hot.12822101_10208774236264100_708040894_n

Spicy Chavali curry is ready to serve with chapati, phulka, naan, or white rice.12674516_10208774237184123_2098332102_n12842431_10208774235184073_903140084_o

Enjoy yummy delicious Chavali curry….

Thanks for visiting my blog and do share your valuable comments.

Do like my facebook page (https://www.facebook.com/jyotiscookbook/) for more updates on my new recipes.

Happy Everyday Cooking!!!

Indian vegetables / Curries

How to make Yummy Palak Paneer…

Leave a comment

Palak Paneer is very simple to make and delicious in taste. It is a very popular indian  dish. Cottage cheese served with creamy spinach gravy.

Sharing easy recipe with you ….?

Ingredients :

  • 250 grms Spinach
  • 250 grms Cottage cheese (Paneer) Cubes
  • 2 tsp Oil
  • 2 tsp Butter
  • 1 tsp Cumin seeds
  • 1 Stick Cinnamon
  • 1 big Onion
  • 2 tsp Ginger Garlic paste
  • 1 small Tomato
  • 2 tbsp Curd
  • 2 /3 Green Chillies
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 5/6 Cashewnuts
  • 2 tbsp Heavy Cream
  • 1 tsp Garam Masala
  • Salt to taste

Method:

  1. Soak  cashewnuts for 20 to 30 minutes.
  2. In a big pot add spinach, green chillies and blanch them( to boil them in hot water for 2-3 mins and then drain them and put them in cold water so the colour remains green).12823146_10208697304540855_1383065302_o
  3. After cooling down grind the mixture and keep aside.12784741_10208697305660883_1676471967_n
  4. Grind Cashewnuts in a smooth paste, keep aside.12773265_10208697307380926_1123386577_o
  5. Heat oil and butter in a heavy bottom pan.
  6. Add cumin seeds and cinnamon stick. Saute till the colour changes then add finely chopped onion. saute till it become translucent. Add ginger garlic paste and saute it again.12787097_10208697306220897_240140471_o
  7. Now add finely chopped tomato, red chilli powder and turmeric powder. Saute till the oil seperates.
  8. Add curd and mix well.12789880_10208697307460928_1405297822_o12809912_10208697306700909_1788993156_o
  9. Add grinded spinach and cashewnuts paste. Saute it and cook for 2 min on slow flame.12822626_10208697304620857_1359243056_o
  10.  Add 1/2 cup hot water and salt. Mix properly . Adjust water and spices as per your curry’s thickness.
  11. Add Paneer cubes and simmer on slow flame.12804067_10208697306900914_733442334_n
  12. Add cream and garam masala. Mix well and switch off the flame.
  13. Garnish with cream.
  14. Yummy Palak Paneer is ready to eat.
  15. Serve with Chapati, Phulka, Jeera Rice or Naan.

 

Enjoy!!!!

Thanks for visiting my blog and do share your valuable comments.

Do like my facebook page (https://www.facebook.com/jyotiscookbook/) for more updates on my new recipes.

Happy Everyday Cooking!!!

Breakfast Recipes, Indian vegetables / Curries, Maharashtrian Recipes, Pressure cooker Recipes

How to make Tangy, Spicy Sprouted Moth Bean Curry / Matki usal..

Leave a comment

Tangy, Spicy Sprouted Moth Bean Curry /Matki usal is a Maharashtrian dish.

All time favourite of my kids. Simple and easy to make curry.  Enjoy this yummy curry with Rice, Bread, Roti or Chapati.

I want to share this simple recipe with you ….

Ingredients :

  • 1 cup Moth Bean (Sprouted)
  • 1/2 cup Grated Coconut (Dry/ Fresh)
  • 2 tbsp Oil
  • Pinch of Asafoetida
  • 1/2 tsp Cumin Seeds
  • 1 Medium sized Onion
  • 1/2 tsp Green Chilli Paste
  • 1 tsp Ginger Garlic Paste
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala Powder
  • 1 small Tomato
  • 1 tsp Lemon Juice
  • Salt to taste
  • Coriander leaves for garnish.

 

Method of sprouting moth bean:

  1. Soak moth bean in sufficient water for 7 to 8 hours.2015-11-28 20.43.062015-11-28 20.46.51
  2. Remove in cotton cloth and keep for again 7 to 8 hours.2015-11-28 20.45.182015-11-28 20.44.24

 

Method of making Moth bean Curry:

  1. In a small pan dry roast coconut on slow flame. After cooling down grind in a smooth  paste and keep aside.ddwww
  2. I made this curry in a pressure cooker.
  3. Heat oil, add asafoetida and cumin Seeds.
  4. After cumin seeds changed colour add chopped onion and saute till it become golden brown.
  5. Add ginger garlic paste, green chilli paste and saute it.
  6. Add finely chopped tomato, red chilli Powder, turmeric powder, coriander powder, cumin powder and salt to taste and mix well.2015-11-27 14.34.18
  7. Roast till it leaves oil from the sides of the pot. Add Moth Bean sprouted and mix well.2015-11-27 14.32.44
  8. Add 1 cup water and close the lid of cooker. Take 2 whistles and switch off the flame.
  9. After opening the lid of the cooker add  lemon juice, garam masala powder, coconut paste and simmer on slow flame13319838_10209565113075526_2588997800957234314_n
  10. Add enough water to make a thin curry. Adjust spices asper your taste.
  11. Garnish with coriander leaves.12695223_10208555463434916_1581490894_o

Enjoy yummy curry!!!

Thanks for visiting my blog and do share your valuable comments.

Do like my facebook page (https://www.facebook.com/jyotiscookbook/) for more updates on my new recipes.

Happy Everyday Cooking!!!

Festival Sweet and Snacks, Gujarati dishes, Indian vegetables / Curries, Maharashtrian Recipes

How to make Sprouted Field Bean Curry (Valache Bhirde)

3 Comments

Sprouted Val Bhirde /Field bean curry is one of the delicious Maharashtrian dish. All time favourite in my house. Val is a bit bitter in taste, so we add pumpkin to enhance the flavour of val bean. You can add drum sticks instead of pumpkin.

awaq

Showing my personalised recipe of making Field Bean Curry (Valache Bhirde)…

Ingredients :

  • 1 cup val (field bean)
  • 2 tbsp Oil
  • Pinch of Asafoetida
  • 1/2 tsp Cumin Seeds
  • 1 large Onion
  • 1/2 cup Pumpkin finally chopped
  • 1/2 tsp Green Chilli Paste
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala Powder
  • Salt to taste
  • Coriander leaves for garnish

Method of sprouting Vaal:

  1. Soak val bean in sufficient water for overnight.12695838_10208531052344654_2137834103_n.jpg12714310_10208525679850345_1544149104_n
  2. Remove in cotton cloth and keep again for 24 hours.12696230_10208525678650315_1647145977_n
  3. Add water in sprouted val, 2 hours before peeling skin.12695964_10208525679130327_215812669_n12695963_10208525680170353_339365197_n

Method of making Val bhirde:

  1. Heat oil in a heavy bottom pan, add asafoetida and cumin Seeds. After cumin seeds changed colour add chopped onions and saute till it become golden brown.
  2. Add green chilli paste, red chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste and mix well.
  3. Roast till it leaves oil from the sides of the pan.
  4. Add finelly chopped pumpkin and sprouted beans and mix well. let all the masala coat the beans and pumpkin pieces.
  5.   12666420_10208525681090376_629048162_n12674454_10208525682650415_1681402353_n
  6. Add 1 cup water and garam masala powder. Adjust water and spices as per your curries thickness. 12721830_10208525682850420_705019086_n
  7. Let simmer curry on slow flame till val get cooked.
  8. Garnish bhirde with finely chopped coriander leaves. 2016-08-22 10.44.32 20160623_221502-12016-02-26 07.46.38

Enjoy yummy val bhirde with roti, phulka or steamed rice..

Thanks for visiting my blog and do share your comments… Happy Cooking!!!

Indian vegetables / Curries, No Onion No Garlic Recipes

How to make Paneer Butter Masala (without Onion Garlic)

Leave a comment

Yummy Paneer Butter Masala is very simple to make and delicious in taste. You can  make it without onion and garlic. Sharing easy recipe with you ….?

Ingredients :

  • 250 grms Paneer Cubes
  • 2 tsp Oil
  • 2 tsp Butter
  • 1 tsp Cumin seeds
  • 1 Stick Cinnamon Stick
  • 1 tsp Chilli Ginger paste
  • 3 to 4 Tomatoes
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 5/6 Cashewnuts
  • 1 tsp Kasuri methi
  • 2 tbsp Heavy Cream
  • 1 tsp Garam Masala
  • Salt to taste
  • Coriander leaves for garnish

Method:

  1. In a big pot add tomatoes and blanch them.12650528_10208482080800396_801801878_n
  2. After cooling down remove skin.
  3. Grind tomatoes and Cashewnuts in a smooth paste, keep aside.
  4. Heat oil and butter in a heavy bottom pan.
  5. Add cumin seeds, cinnamon stick and chilli ginger paste. Saute it.
  6. Saute it and cook for 2 min on slow flame.
  7. Add grinded tomatoes and cashewnuts paste.
  8. Now add chili powder, turmeric powder and salt. Saute it.12660465_10208482079960375_824114604_n
  9. Add 1/2 cup hot water and kasuri methi. Mix properly .
  10. Adjust water and spices as per your curry’s thickness.
  11. Add Paneer pieces and simmer on slow flame.12695615_10208482081360410_1912725748_o
  12. Add cream and garam masala. Mix well and switch off the flame.
  13. Garnish with coriander leaves, cream and butter.20160408_140231-2-1
  14. Yummy Paneer Butter Masala is ready to eat.
  15. Serve with Chapati, Phulka, Jeera Rice or Naan.

20160408_140253-1.jpg

Enjoy!!!!

Thanks for visiting my blog and do share your valuable comments.

Do like my facebook page (https://www.facebook.com/jyotiscookbook/) for more updates on my new recipes.

Happy Everyday Cooking!!!

Indian vegetables / Curries, Pressure cooker Recipes

How to make Chole Chana (Chick Peas) Masala…

Leave a comment

Tangy, Spicy Chole Chana Masala is a delicious indian curry.14813562_10210835343550494_2049199807_n

It is simple and easy to make curry.  Enjoy this yummy curry with Rice, Bread, Roti, Puri or Chapati.

Sharing my simple recipe with you all….

Ingredients :

  • 2 tbsp Oil
  • Whole Spices – 2 Bay Leafs, 1 Cinnamon Stick, 4 Cloves, 4 Black Pepper corns
  • 1/2 tsp Cumin seeds
  • Pinch of Asafoetida
  • 2 Onions finely chopped
  • 1 cup Chole Chana (Chick Peas)
  • 1 tbsp Ginger Garlic Paste
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 2 to 3 tsp Chole Masala
  • 3 Tomatoes Paste
  • 1 tsp Garam Masala Powder
  • 1 tsp Kasuri Methi
  • 1 tsp Amchur powder
  • Salt to taste
  • Chopped coriander for Garnish

Method:

  1. Wash chole chana  2 to 3 times properly with tap water
  2. Add some salt and soak for overnight or 8 to 10 hours in enough water.12626195_10208431649059634_317634783_n
  3. Rinse again with fresh water.
  4. In a pressure cooker add chole chana. Add enough water and some salt. Heat cooker on medium flame.
  5. After 7 to 8 whistles, switch off the flame and let it cool down.12626048_10208431650699675_13936259_n
  6. In a mixer grinder add 1/4 th cup cooked chole and make a smooth paste. Keep aside.12647885_10208468625784029_1782484348_n.jpg
  7. Heat oil in a heavy bottom pan.
  8. Add bay leafs, cinnamon stick, cloves, black pepper corns, pinch of asafoetida and cumin seeds. 12647988_10208431649659649_1851040705_n
  9. Add chopped onions and saute till it become golden brown.12620380_10208431650299665_1519062105_o
  10. Add ginger garlic paste and saute it.12596641_10208431650059659_121584131_o
  11. Now add red chilli powder, turmeric powder, coriander powder, cumin powder, chole masala and salt to taste and mix well.12596114_10208431657939856_526680664_n
  12. Add grinded tomatoes and saute masala till it separates from the oil.2016-05-05 18.15.472016-05-05 18.15.16
  13. Add boiled chole chana and coat well with mixture.2016-05-05 18.14.48
  14. Add 1 cup hot water. Keep lid and simmer on slow flame.
  15. Add chole paste and mix well.
  16. Add kasuri methi and amchur powder . Adjust water and spices as per your curry’s thickness. mix well.
  17. Switch off the flame and sprinkle garam masala.  2016-05-05 18.17.24
  18. Garnish with coriander leaves and serve hot..14741844_10210835343790500_2019014789_n

Spicy chole is ready to serve with puri, chapati, phulka, naan, or white rice.14805446_10210835343990505_1194908339_n

 

Enjoy yummy Chole delicious!!!

Thanks for visiting my blog and do share your valuable comments.

Do like my facebook page (https://www.facebook.com/jyotiscookbook/) for more updates on my new recipes.

Happy Everyday Cooking!!!

Indian Non-Veg Recipes, Indian vegetables / Curries, Maharashtrian Recipes

How to make Prawns Potato Curry…

5 Comments

Prawns Potato Curry

It is very delicious but simple maharashtrian style curry using onion and tomatoes.  You can add coconut milk as well to enhance the flavour of the curry.

Simple recipe with step by step pictures …

Ingredients :

  • 1/2 kg Prawns
  • 2 tbsp oil
  • Pinch of asafoetida
  • 2 medium sized onions
  • 2/3 medium sized potatoes cut in cubes
  • 1 big tomato (Graind and make a paste)
  • 1 tsp chilli, ginger garlic paste
  • 1 and 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 3/4 kokum petals or 1 tsp lemon juice
  • 2 tsp rice flour
  • Salt to taste
  • Chopped coriander for garnish

Method:

  1. Clean the prawns and wash properly.12546317_10208370830739214_862182105_o
  2. Marinate prawns with red chilli powder, turmeric powder, coriander powder, cumin powder and salt.
  3. Keep aside for half an hour.
  4. Heat oil in a heavy bottom non stick pan. Add pinch of asafoetida and chopped onions. Saute till it become golden brown.12557698_10208370828579160_271154674_o
  5. Add chilli, ginger garlic paste and saute it.12546217_10208370828539159_1767426727_o
  6. Now add marinated prawns and potatoes and mix well.10248935_10208790846879355_1521014431_n
  7. Add 1 cup hot water mix well. Keep lid and cook on slow flame.12833389_10208790846079335_1426790812_n
  8. After the potatoes are cooked, add tomato paste, rice flour, kokum patels or lemon juice and simmer on slow flame.
  9. Adjust water and spices as per your curry’s thickness.
  10. Switch off the flame.14690964_189523224822516_551384914038470052_n
  11. Sprinkle garam masala and garnish with coriander leaves.
  12. Prawns Potato Curry is ready to serve with Chapati, Phulka, Naan or White Rice.

Thanks for visiting my blog and do share your valuable comments.

Do like my facebook page (https://www.facebook.com/jyotiscookbook/) for more updates on my new recipes.

Happy Everyday Cooking!!!

Indian vegetables / Curries, No Onion No Garlic Recipes

How to make Long Bean (chawli) and potato fry…

Leave a comment

Long bean and potato fry is a very delicious dish and is easy to make without onion & garlic. I want to share this simple recipe with you all….

Ingredients :

  • 1/2 kg Long Beans cut into pieces 
  • 2 to 3 medium size Potates cut in cubes
  • 2 tbsp Oil
  • 1/2 tsp Cumin seeds
  • Pinch of Asafoetida
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin powder
  • 1/2 tsp Garam Masala Powder
  • 1 tsp coarse rosted peasant powder
  • Salt to taste

Method:

  1. Heat oil in a heavy bottom non stick pan on slow flame.
  2. Add Cumin Seeds and allow them to sizzle. Add Asafoetida, Turmeric Powder. Mix well.2016-01-09 16.05.50.jpg
  3. Add Long Beans and Potatoes and mix well.2016-05-20 07.25.24
  4. Add Red Chili Powder, Cumin Powder, Coriander Powder and salt.2016-01-09 16.07.27
  5. Coat all spices to the vegetables properly.2016-01-09 16.07.49
  6. Cover with the lid and cook untill potatoes and beans are cooked.
  7. Do some stirring in between.
  8. Add peanut powder and sprinkle garam masala. Mix well.2016-01-09 16.08.54
  9. Serve with chapati or roti.2016-01-09 16.09.222016-01-09 19.26.17
  10. Enjoy your yummy veggie..2016-05-20 07.24.27

Thanks for visiting my blog and do share your valuable comments.

Do like my facebook page (https://www.facebook.com/jyotiscookbook/) for more updates on my new recipes.

Happy Everyday Cooking!!!

Breakfast Recipes, Indian vegetables / Curries, Maharashtrian Recipes, Pressure cooker Recipes

How to make Tangy, Spicy Matki Misal Pav

Leave a comment

Tangy, Spicy Misal  Pav

It is a Maharashtrian spicy, mouthwatering breakfast dish as well as a street food of Mumbai. Its a one pot meal and is easy to make. This misal curry can be made with moth bean, moong, green peas or white peas and it served with Ladi Pav Buns.


Recipe with step by step pictures as follows :

Ingredients :

For Misal:

  • 1 cup Moth Bean (Sprouted)
  • 2 tbsp Oil
  • Pinch of Asafoetida
  • 1/2 tsp Cumin Seeds
  • 1 Medium sized Onion
  • 1 small Tomato
  • 1/2 tsp Green Chilli Paste
  • 1 tsp Ginger Garlic Paste
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala Powder
  • 1/2 cup Grated Coconut (Dry/ Fresh)
  • 1 tsp Tamarind Pulp
  • Salt to taste
  • Coriander leaves for garnish.

For Serving:

  • 10 to 12 Pav / Bread slices 
  • 1 cup Finely copped onion
  • 1 cup Farsaan
  • Lemon wedges
  • 1/2 cup chopped coriander leaves

Method of sprouting moth bean:

  1. Soak moth bean in sufficient water for 7 to 8 hours.2015-11-28 20.43.062015-11-28 20.46.51
  2. Remove them in a cotton cloth and keep for again 7 to 8 hours.2015-11-28 20.45.182015-11-28 20.44.24

 

Method of making Moth bean Curry:

  1. In a small pan dry roast coconut on slow flame. After cooling down grind in a smooth  paste and keep aside. untitled.png
  2. I made this curry in a Pressure cooker.
  3. Heat oil, and add asafoetida and cumin seeds. After cumin seeds changed colour add chopped onion and saute till it become golden brown.
  4. Add ginger garlic paste, green chilli paste and saute it.
  5. Add finely chopped tomato, red chilli Powder, turmeric powder, coriander powder, cumin powder and salt to taste and mix well.2015-11-27 14.34.18
  6. Roast till it seperates from the oil at the sides of the pot. Add the sprouted moth beans and mix well.2015-11-27 14.32.44
  7. Add 1 cup water and close the lid of cooker. Take 2 whistle and switch off the gas.
  8. After opening the lid of the cooker add tamarind pulp, garam masala powder, coconut paste and simmer on slow flame.13319838_10209565113075526_2588997800957234314_n
  9. Add enough water to make a thin curry. Adjust spices asper your taste.
  10. Garnish with coriander leaves.

Method of Serving Misal Pav:

  1. Take Misal Curry in a deep bowl.
  2. Add chopped onions and coriander leaves.
  3. Squeeze a few drops of lemon juice.
  4. Add farsaan on top.
  5. Serve with copped onions, lemon wedge and Ladi pav.

14508478_10210565636607989_707904560_n14489642_10210565636367983_175572607_o

Give yourself a spicy treat with mouthwatering Misal Pav!!!14423689_10210565635287956_555957611_o

Thanks for visiting my blog and do share your valuable comments.

Do like my facebook page (https://www.facebook.com/jyotiscookbook/) for more updates on my new recipes.

Happy Everyday Cooking!!!