Jun 082014

This is a variety of stew prepared using potato and fenugreek leaves.

 Aloo Methi Stew (3)

Ingredients

  1. Potato(cut into cubes) –2
  2. Spring onion(cut into 1’pieces) – 4tbsp
  3. Coriander powder – 1 tsp
  4. Red chilly powder – 1tsp
  5. Turmeric powder- 1/2 tsp
  6. Garam masala powder – 1tsp
  7. Methi leaves/Fenugreek leaves – 1/2 cup
  8. Coconut Milk(thick) – 1 cup
  9. Oil
  10. salt

 

Aloo Methi Stew (5)

 

Preparation

  1. Boil potato and keep aside.Heat oil in a pan.Add chopped spring onion to it and saute well.
  2. Add turmeric powder,chilly powder,coriander powder,garam masala and salt.
  3. Once the raw smell goes,add fenugreek leaves to it and mix well.
  4. once it is done,add boiled potato cubes to it.Mix well
  5. Add thick coconut milk to it.if you want,you can add little water to it.
  6. let it cook for 2 minutes and remove from fire.
  7. serve with roti.
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Rating: 2.5/5 (2 votes cast)

Posted by prajusha Tagged with: , , , , , , ,
Mar 152013

This is a different style of spicy mushroom masala prepared using spices  in a rich and thick gravy. This tastes best with roti.

 

DSC_2806

Ingredients

  1. Button Mushroom – 1 cup
  2. Capsicum (chopped,red/green) – 1/2 cup
  3. Onion(Finely chopped) – 1
  4. Tomato(finely chopped) –1
  5. Ginger-garlic paste- 1 tbsp
  6. Green Chilly – 1
  7. Turmeric powder – 2 tsp
  8. Kashmiri red chilly Powder – 1 tbsp
  9. Coriander powder – 2 tsp
  10. Cumin powder – 1/2 tsp
  11. Garam Masala powder – 1 tsp
  12. Fennel seeds(perum jeerakam) powder –1 tsp
  13. Pepper powder – 1tsp
  14. Cashewnut  or Almond paste – 1 tbsp
  15. Salt
  16. Butter – 1tbsp
  17. Oil – 1 tbsp
  18. Coriander leave s- to garnish

mushroom capsicum masala

 

Preparation

  1. Clean the mushrooms and cut into 4 pieces. Marinate mushrooms with 1/2 tsp turmeric powder,1 tsp red chilly powder,1 tsp pepper powder ,1/2 tsp fennel seeds powder and salt. Keep aside for 30 minutes.
  2. Heat little oil in a pan. Stir fry  the marinated mushrooms in oil for 2 minutes till mushrooms turn light brown.Transfer it to a bowl.
  3. Heat butter in a pan. Add capsicum to it and saute on medium flame for 2 minutes.Transfer the sauteed capsicum into a bowl.
  4. In the same pan, heat oil and saute  ginger garlic paste, chopped onions and once onion turns light brown add finely chopped tomato to it.
  5. Mix  turmeric powder,red chilly powder,coriander powder,fennel seeds powder,cumin powder with water to make a paste. This is to avoid burning of spice powders while adding to the pan.
  6. Add the  paste to it and mix well.Add cashewnut paste to it .Stir well.
  7. Add sauteed mushrooms and capsicum cubes to it.Add little amount of water to it.Cover and cook on low flame for 2-3 minutes.
  8. Remove from fire.
  9. Garnish with coriander leaves.
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Rating: 4.0/5 (3 votes cast)

Posted by prajusha Tagged with: , , , , , , , , , , , ,
Feb 282013

This is a Gujarati style preparation of okra with spices,gram flour and grated coconut.

 

Bindi gujarathi (3)

Ingredients

  1. Okra(Bhindi/Vendakka) – 500 gms
  2. Turmeric powder –1/2 tsp
  3. Red chilly Powder – 1 tsp
  4. Coriander powder – 1 1/2 tbsp
  5. Garam masala powder –1/2 tsp
  6. Grated coconut – 1 tbsp
  7. Coriander leaves(chopped) – 2 tbsp
  8. Bengal Gram Flour(Besan/Kadala maavu) – 1 tbsp
  9. Mustard seeds –1/2 tsp
  10. Fenugreek seeds(uluva) –1/4 tsp
  11. Asafoetida powder (kaayam) – 1/4 tsp
  12. Salt
  13. Sugar –1tsp
  14. Oil – 3tsbp
  15. Coriander leaves – to garnish
  16. Grated Coconut – to garnish

Bindi gujarathi (4)

Preparation

  1. Wash okra well and wipe off with a clean towel. Trim both the ends.slit length wise and cut into medium pieces.
  2. In a bowl mix turmeric powder,chilly powder,coriander powder,sugar, garam masala powder,grated coconut,coriander leaves,besan and salt.
  3. Heat oil in a pan.Splutter mustard seeds, fenugreek seeds,asafoetida powder.Once it is done, add chopped okra pieces.
  4. Stir well and cook on low flame till okra is done.Take care not to get okra burned.
  5. Finally add the  spicy powder mix to it and stir well. Cook on low flame for 2-3 minutes.
  6. Remove from fire.
  7. Garnish with coriander leaves and grated coconut.

Recipe Source: Vanitha Magazine 2011

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Rating: 3.0/5 (2 votes cast)

Posted by prajusha Tagged with: , , , , , , , ,
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