Ingredients

1. Bean Curd(firm) – 6 cubes
2. Onion(chopped) –
3. Garlic (chopped) – 2
4. Chilly Sauce – 1 tbsp
5. Tamarind Pulp – 2 tbsp
6. Sugar –1tbsp
7. Tomato(chopped) –3
8. Spring onion –1 tsp
9. Oil
10. Salt
11. Water –1/4 cup

For the Chilly Paste

1. Dry Red Chilly – 4
2. Garlic cloves – 5
3. Shallots –
4. water –1/2 cup

Preparation

1. Mix tamarind pulp and water.Strain liquid and keep aside.
2. Place ingredients for chilly paste in a blender and grind it.
3. Cut bean curd into cubes and pat dry.
4. Heat oil for frying and deep fry bean curd until golden brown.
5. In the same pan leave about 3 tbsp of oil and reheat.Add chilly paste and fry until fragrant and oil separates.
6. Add chopped onions and garlic and saute. Add tamarind pulp to it and cook on low flame for 10 minutes.
7. Finally add fried bean curd,chilly sauce,chopped tomatoes,spring onion,salt and sugar.cook until bean curd has absorbed all the flavors.
8. Serve with fried rice

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Brinjal Vindaloo

Brinjal Thoran

Brinjal Fry

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Ingredients

1. Paneer(crumbled) – 500 gms
2. Onion – 2
3. Tomato(chopped) – 1
4. Green Chilly – 2
5. Ginger-garlic paste –2 tsp
6. Red Chilly powder – 1tsp
7. Turmeric powder –1/2 tsp
8. Cumin Powder – 1tsp
9. Vegetable masala powder –1tsp
10. Tomato Paste –1/4 cup
11. Cream –1tbsp
12. Sugar -1tsp
13. Coriander leaves
14. Capsicum (red) – to garnish

Preparation

1. Heat oil in a pan.Saute chopped onions,chopped tomato,ginger-garlic paste and chopped green chilly.
2. Add crumbled paneer and stir.Add red chilly powder,turmeric powder,cumin powder,veg.masala and salt.Mix well.
3. Add water and tomato paste to it.Mix well.cover and cook paneer in sauce to absorb flavors.
4. Gradually add cream,sugar and coriander leaves.
5. Allow flavors to infuse for at least 15 minutes before serving.
6. Garnish with diced red  capsicum.
7. Serve with rice or roti.

This Entry goes to “ Letz Relishh –  Paneer “ hosted by Jay

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Ingredients

For Making Kofta

1. Lauki(grated) –1 cup
2. grated Coconut – 1 cup
3. Green Chilly(finely chopped) –1
4. Coriander leaves(finely chopped) –1 tbsp
5. Besan(Chick pea flour) – 1/4 cup
6. Salt –1/2 tsp
7. Oil – for frying

For the gravy

1. Onion (chopped) – 1 cup
2. Ginger-Garlic paste – 1 tsp
3. Green Chilly – 2
4. Tomato puree – 1 cup
5. Cumin (jeerakam) powder – 1/2 tsp
6. Red Chilly powder – 1/4 tsp
7. Garam Masala powder – 1/2 tsp
8. Turmeric powder – 1/2tsp
9. Curd –2tbsp
10. Salt –1/2 tsp
11. Water –1/2 cup
12. Coriander leaves(chopped) – 1 tbsp

Preparation

1. Grate Lauki and squeeze out water as much as possible.Mix grated lauki with the above ingredients listed for making kofta.Make balls.
2. Heat oil in a pan.Deep fry the balls till golden brown in color.Koftas are ready.
3. For the gravy,Heat oil in a pan. Saute ginger-garlic paste.Add chopped onions,chopped green chilly and fry till brown.
4. Add turmeric powder,red chilly powder,garam masala powder,cumin powder,tomato puree,salt and water.once oil gets separated,add curd to it and mix well.
5. Add the koftas to it and let it boil.Turn off the heat and transfer it to a serving bowl.
6. Garnish with chopped coriander leaves.
7. Serve hot with roti or rice.

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During my recent visit to the library, i found an interesting cook book about the  favourite recipes of Bollywood stars.This recipe is adapted from the “The Bollywood Cookbook” by Bulbul Mankani.Even bollywood stars are also wonderful cooks.:)This spicy dry chicken curry is from Bollywood Action Hero Suneil Shetty’s Kitchen. This goes well with rice or roti.Enjoy!

Ingredients

1. Chicken(skinless) – 1 kg
2. Onion(finely chopped,large) – 1 1/2
3. Grated Coconut –1
4. Coriander seeds –3tbsp
5. Turmeric powder –3/4 tsp
6. Black Peppercorns – 1 tsp
7. Fennel seeds –1/2 tsp
8. Fenugreek seeds – 1 tsp
9. Poppy Seeds – 1 tsp
10. Dry red chilly (roasted) – 6
11. Tamarind paste – 1tbsp
12. Garlic cloves – 4
13. Cumin seeds – 1 1/2 tsp
14. Curry leaves –3 sprigs
15. Salt
16. Ghee or Butter- 3 tbsp

Preparation

1. Heat 1/2 tbsp of ghee or butter in a Pan.Roast coriander seeds,turmeric powder,black peppercorns,fennel,fenugreek and poppy seeds. Once the aroma starts to rise,turn off the heat and let it cool.
2. Add the whole red chillies(dry roast for about 3 minutes on a griddle),tamarind paste and grind it to a  paste.Keep aside.The actual recipe calls for 15 red chillies. if you want it more spicy you can add it.
3. Grind together grated coconut,garlic and cumin seeds into a coarse dry paste without adding water.
4. Mix the chicken pieces with the first paste and leave it for 10-15minutes.
5. In a large frying pan with a lid,heat 1 1/2 tbsp of ghee or butter add the marinated chicken pieces and stir well.Cook on medium flame without adding water.Open and stir occasionally.
6. Once it is cooked well,add the coconut paste and salt.cover and cook for 5 more minutes.
7. In a small pan, heat the remaining ghee,add curry leaves and fry .add the chopped onions and fry until light brown.Pour this as a garnish over the dry chicken mix.
8. serve hot with  rice or roti.This serves for 6 people

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Ingredients

1. Macaroni –500 gms
2. Green peas(boiled)  – 50 gms
3. Green beans(cut into small pieces)- 50 gms
4. Carrot(chopped) – 2
5. Capsicum(red or green)- 1
6. Onion(chopped) –2
7. Mustard seeds – 1 tsp
8. Ginger-garlic paste – 1tsp
9. Green chilly – 3
10. Red chilly powder – 1 tsp
11. Turmeric powder –1/2 tsp
12. Curry leaves
13. Coriander leaves
14. Water
15. Salt
16. Oil –1 tbsp

Preparation

1. Boil macaroni with  turmeric powder,salt, 2tsp cooking oil and required amount of water for 5 minutes.Drain water and keep aside.
2. In a frying pan,heat oil. Add mustard seeds.once it starts to splutter, add chopped onions,ginger-garlic paste and saute till light brown .Add curry leaves,coriander leaves,chopped green chilly and red chilly powder.
3. Add vegetables to it and mix well.Cover and cook for 5 minutes.once the vegetables are cooked well.add boiled macaroni to it and stir well.Turn off the heat.
4. Serve hot.

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Ingredients

1. Raw peanuts –  2 cups
2. Chick pea flour(besan) – 3tbsp
3. Red chilly powder – 1tbsp
4. Turmeric powder – 1/2 tsp
5. Cumin seeds(lightly crushed) – 1tsp
6. Asafoetida powder – 1 pinch
7. Garlic (cut lengthwise) – 1 tsp
8. Curry leaves
9. Salt
10. Water – 5 tbsp
11. Oil for frying

Preparation

1. In a bowl, put the peanuts. Mix besan with red chilly powder,turmeric powder,chopped garlic,cumin seeds and salt.
2. Add water to it and mix to get a thick paste.
3. Pour this over the peanuts and mix well until the peanuts are thoroughly coated.
4. Heat oil in a pan .Fry the peanuts in batches for about 2-3 minutes on medium heat until light brown. stir slowly so that peanuts doesn’t get stick to each other.
5. Drain on kitchen paper.In the same oil,fry curry leaves till brown and add it to the peanut mix.Once it is cool it will be crispy.
6. Store in air tight jar for up to 2-3 weeks.
7. Serve as tea time snack.

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Ingredients

1. Chick peas (Garbanzo beans) – 1 cup
2. Onion(chopped) – 1
3. Shallots – 8
4. Garlic (chopped) –3
5. Turmeric powder – 1tsp
6. Kashmiri red chilly powder – 1 tbsp
7. Coriander powder – 2 tsp
8. Fennel seeds(perumjeerakam) – 1/4 tsp
9. Cinnamon stick – 1
10. Cloves –2
11. Cardamom – 1
12. Mustard seeds – 1/2 tsp
13. Curry leaves – 2 sprigs
14. Salt
15. oil

Preparation

1. Make a fine paste of turmeric powder,red chilly powder, coriander powder,fennel seeds,cinnamon,cloves and cardamom.Mix chick peas with the paste.
2. Boil marinated chick peas with chopped shallots,chopped garlic and required amount of water.cook till dry so that no water should remain.
3. Heat oil in a pan. Splutter mustard seeds,once it is done add chopped onions and fry till light brown.Finally add boiled chick peas,curry leaves and mix well.
4. Serve with rice as side dish.

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Ingredients

1. Button Mushrooms – 250g
2. Potato(medium) – 2
3. Tomato(chopped) – 3
4. Onion(chopped) – 2
5. Ginger-garlic paste – 1tbsp
6. Green Peas – 125g
7. Turmeric powder – 1tsp
8. Cashew nut paste – 2tbsp
9. Garam Masala – 1/2 tsp
10. Chilly Powder – 1tsp
11. Coriander powder- 1tsp
12. Coriander leaves – 1 tbsp
13. oil
14. Salt – 1tsp

Preparation

1. Peel and boil potatoes in boiled water until tender.
2. Heat oil in a pan. saute chopped onions , 1 chopped tomato,ginger-garlic paste.grind into a fine paste.
3. Heat oil in a pan.Add remaining chopped tomatoes and salt. stir fry for 5 mins until tomatoes are tender,pulpy and oil has separated from the mix.
4. Add coriander powder, red chilly powder,turmeric powder and fry fro a minute. Add boiled green peas,mushrooms and stir fry on medium heat for 5 minutes.
5. Add onion paste,boiled potatoes and bring it to boil. cook on low flame for  5 minutes stirring now and then.
6. Add cashew nut paste and garam masala powder and simmer for another 3 mins stirring often. Turn off the heat.
7. Garnish with coriander leaves.
8. Serve with roti.

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Ingredients

1. Eggs (boiled and peeled) – 3
2. Potatoes(medium) – 2
3. Onion(chopped) –2
4. Tomatoes – 2
5. Evaporated Milk – 1/4 cup
6. Ginger – 1” piece
7. Garlic  – 3 cloves
8. Cinnamon – 1 stick
9. Cardamom – 2 pods
10. Star Anise – 1
11. Curry leaves – 2 stalks,stem discarded
12. Mustard seeds – 1/2 tsp
13. Shallots – 4
14. Cooking oil
15. Salt
16. Water – 1 cup

For the Curry paste

1. Egg or Meat Curry Powder – 1tbsp
2. kashmiri Chilli Powder – 1 tsp
3. Ground Black pepper – 1/2 tsp
4. Water – 2tbsp
5. salt

Preparation

1. Grind ginger and garlic into a fine paste and keep aside
2. Grind curry paste ingredients.
3. Heat oil in  a pan.Stir fry cinnamon,cardamom.star anise and a stalk of curry leaves
4. Add chopped onions and fry till golden brown.
5. Add ginger-garlic paste and saute well.Add curry paste and mix well.cook on low flame for 5 minutes.
6. Add chopped potatoes, chopped tomatoes and water and cook until potatoes are done.
7. Add hard boiled eggs and evaporated milk. Add salt according to your taste.Simmer for 15 minutes.
8. Meanwhile,heat oil in another pan .Fry mustard seeds,remaining curry leaves and chopped shallots.Fry till  shallots turn brown.once this is done, pour over simmering curry.
9. Remove curry from heat and leave for 30 minutes before serving.
10. Serve with rice or roti.

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