Spring Onion Channa Curry

Spring Onions also known as Scallions is an edible vegetable which is onion-like having green leaves which is very rich in iron,calcium and vitamin A. This vegetable is mainly used for soups and in Chinese dishes. I learnt this recipe from my mom which tastes very yummy.

Spring onion channa curry is very simple and nice flavorful curry which can be prepared in very less time. This curry goes well with Rotis or Steamed Rice.

Andhra Fish Curry | Fish Iguru | Chepala Iguru

This Fish Curry tastes so delicious. This is my mom’s recipe and I used to have this curry a lot of times when I was kid.

This curry is a different variety which is rich, mildly spiced gravy with handpicked spices added in prefect proportions to recreate truly authentic Fish Curry. When Fresh or live fish is not available we can use Fillets. I usually use fillets for making this curry as we need to drive many miles to get fresh fish.

Fish Iguru tastes totally different from Fish Curry.

Paneer Butter Masala – Restaurant Style

My husband loves Paneer Butter Masala a lot and last weekend I prepared this special curry. Paneer Butter Masala is a well known North Indian dish which has bright and dazzling texture with glossy and creamy flavored.

Paneer Butter Masala is prepared by paneer which is cooked in rich gravy with tomatoes, heavy cream and milk. This vegetarian curry goes well with rotis, naan’s and pulaos. 

Channa Dal with Sorrel leaves | Gongura Senagappu Curry

I am back after a very long break nearly 4 months break from blogging Woah…. that’s a long break and the reason for it is my office work which was so hectic with one of my most critical task and could not get time to post any recipes. Finally I could wrap up my dreadful task and got some time for blogging….

Ooooo…….Finally :)

Gongura Chana Dal Curry is one of my desired curries which my mom used to prepare when we were kids. It is a simple curry with fewer ingredients, but relies on slow cooking for a yummy and delicious flavor.

The key process for this curry is not to overcook Chana dal and it should retain its shape. I bet everyone love its tangy flavor of gongura with onions and chana dal.

Baingan Ka Barta

This is a much awaited recipe that I have been thinking for a very long time and lastly got the time and mood to prepare this.

Baingan Ka Barta is a Punjabi side dish for rotis/naans and rice which is prepared by smoky roasted or char-grilled eggplants deskinned and cooked in onion, tomato, and mix of spices. And this is one of the divines of brinjal recipes for sure we all will be fond of this dish. This is one of the tasty and simple curry which can be made easily during special occasions/parties.

Egg Omelet Curry

This curry is a special variation to normal egg curries which can be prepared easily and gives a wonderful taste. For this all we need to make omelet of eggs and mix it with onion and tomato gravy along with some spices.

For this gravy we can just make use of plain omelet or if you want you can add whatever veggies you need. I used just onions. And we can cut omelet into small or big pieces whichever is desirable. This goes well with plain rice or with rotis.

Brinjal Curry with Curd & Garlic Podi

Yesterday for dinner I prepared this Brinjal Curry with Curd and garlic Podi which is simple and tastes delicious. I prepared this curry by using brinjals, curd and garlic. We can also add tomatoes to this curry. This curry is very diet friendly and very easy to make, quick recipe for lunchboxes.

I added garlic podi which is prepared by red chillies, coriander seeds, jeera and garlic.  I learnt this recipe from my friend Tulasi. This goes well with rice, chapati and roti’s.

Sorakaya Pulusu / Bottle Gourd in Tangy & Spicy Sauce

Sorakaya Pulusu is a wonderful South Indian recipe,popular in Andhra Pradesh. The main ingredient is Bottlegourd cooked in sweet, spicy and tangy (tamarind) sauce. I learnt this recipe from my mom who used to make quiet regularly for our lunchboxes. And this takes me back to India, home and mom again, Love you Mom.

Vankaya Bajji Kura/Brinjal Pakora Curry

Vankaya Bajji Kura is one of the traditional recipes which is prepared and served in many of the marriage functions. I love its yummy flavor and its delicious taste.

Like many I am not a big fan of brinjal. But when I had this dish in a function I just loved it. Later I saw this recipe in one of the TV show and I prepared for my lunch box last week.This curry is a great alternative to regular brinjal curry.

Ingredients:

Brinjal – 4 no (Cut length wise)

Onion – 1 no

Green chillies – 2 no

Ginger Garlic paste – 1 tsp

Coriander powder – 1 tsp

Tomato paste – 1 cup (made from 4 small fresh tomatoes)

Garam Masala – ½ tsp

Coriander leaves

Besan – 1 cup

Rice Flour – 2 tsps

Baking Powder – a pinch

Lemon juice (optional) – 1 tsp

Chilli powder As Required

Turmeric powder a pinch

Salt As Required

Oil for curry – 2 tsps

Oil for deep frying

Preparation

• In a mixing bowl take besan, salt, rice powder, baking powder and mix well.
• Add water and mix well into medium consistency like bajji batter and place the all the birnjal pieces and keep aside.
• Heat oil in a pan, when the oil gets heated, take the birnjal pieces coated with thick besan batter.
• Slowly drop the coated birnjal pieces into the hot oil.
• Fry them till golden color and remove them into a plate, cut them into half (breadth wise) and keep aside.
• In a wide cooking pan, take 2 tsps oil and add chopped onions, green chillies and cook till the onions turn soft.
• Add ginger garlic paste, Coriander powder and cook for 5 minutes.
• Now add tomato paste (can be pureed in a grinder), turmeric powder and cook till the raw smell goes away.
• Add Red chili powder, salt, garam masala and mix well.
• If you want more gravy add little water.
• Now add the birnjal bajji pieces to the gravy.
• Close the lid and cook for 5 mins, as the pieces are made into half, the gravy goes well into the bajji pieces also.
• Remove the lid and cook for another 2 minutes and garnish with coriander leaves and sprinkle lemon juice.

Sending this to HLI-Brinjal hosted by Priya originally started by Kalyani &  'Only' Curries event by Pari

Aratikaya Pidupu/Plantain Stir Fry

Today for lunch I made this fry along with sambar. Raw Plantain is called Aratikaya in Telugu and is very popular vegetable in Southern part of India.

I prepared this Pidupu/ Fry using boiled Raw Plantains, onions, curry leaves, green chilies and can be done in very very less time.  This simple curry goes well with rice, sambar, roti or rasam.

Ingredients

Raw Plantain – 1 large

Onion – 1 small

Green chillies – 4 no

Curry leaves – 8-10 no

Ginger – 1’’ inch

Mustard seeds – ¼ tsp

Jeera – ¼ tsp

Channa Dal – ½ tsp

Turmeric leaves – ¼ tsp

Salt As Required

Oil – 2 tsps

Coriander leaves for garnishing

Preparation

• Boil Raw Plaintain in microwave for about 4-5 mins with 1 tsp of salt.
• Peel and make small pieces and keep aside

• Take green chillies and ginger and chop them into very small pieces.
• In a cooking vessel, add oil, chana dal, mustard seeds, jeera and curry leaves.
• When mustard seeds splutter add green chillies, ginger pieces.
• Add chopped onions and cook till onions become soft.
• Add boiled Raw Plaintain pieces.
• Add salt, turmeric powder and mix well.
• Sprinkle little water and place a lid and cook for 10 mins.
• Remove the lid and cook for another 10 mins. Lastly garnish with coriander leaves.
• Serve with Roti’s or Rice.

Sending this to F for Fresh Fruit Curries hosted by Richa orginally started by Charitha, ABC Series, B for Banana hosted by Ramya

 

Aloo Methi Sabzi

This is a quick and wonderful curry which is prepared by delicious combination of potatoes and fenugreek leaves (Methi). 

Aloo Methi Sabzi is a north india dish which is great side dish for rotis and rice. I love to have north Indian sabzi’s with roti’s  and chapati’s.

Adding Methi leaves to this sabzi gives a unique taste and also these are well known for many medical purposes.

Ingredients:

Potatoes – 4 no

Methi leaves – 1½ cup

Onion chopped – 1 no

Red chillies – 2 no

Cumin Seeds – ½ tsp

Coriander powder – 1 tsp

Ginger garlic paste – ½ tsp

Red Chilli Powder – 1tsp

Garam masala powder – 1 tsp

Salt As Required

Lemon juice – 1 tsp

Oil – 1 tsp

Preparation

• Boil potatoes in microwave for 10-15mins.
• Wash Methi leaves and squeeze out water and keep aside
• Heat oil in a pan, add jeera, red chillies and sauté for few minutes
• Add ginger garlic paste and cook for few seconds.
• Add chopped onions and sauté for 1-2mins.
• Add chopped methi leaves, coriander powder, red chilli powder, turmeric powder,salt and mix well.Cook for 5-10 mins

• Add cubed boiled potatoes and combine. Cook for 10 minutes.
• Add garam masala powder and combine wel. Cook well for 5 mins
• Lastly add lemon juice and cook by tossing the potatoes well.
• Serve with roti’s/naan or hot rice.

Sending this to Dish it out - Potatoes & Leafy Greens event hosted by Priya originally started by Vardhini, Life is Green event hosted by Shilpa 

Shrimp Tomato Curry

This is a tasty and easy curry which goes well with steamed rice. It is prepared by using tomato puree, prawns, garlic and masala.

Ingredients:

Onions chopped – 2 no medium

Shrimp – 25 – 30 no

Tomato puree – 1 cup

Green chillies – 4 no

Garlic minced – 2 tsp

Ginger paste – ½ tsp

Curry leaves – 4 no

Coriander powder -1 tsp

Garam masala powder – 2 tsp

Turmeric powder a pinch

Red chilli powder as required
Coriander leaves

Salt As Required

Water – 1 cup

Oil – 3-4 tsps

Preparation

• Heat the oil in a cooking vessel.
• Saute garlic, curry leaves till golden color.
• Add onion and cook till soft.
• Add green chillies, ginger paste and cook for 1-2 mins.
• Add tomato puree, turmeric, salt, coriander powder, red chilli powder and cook for 2 mins.
• Add washed shrimp and cook till oil floats on top
• Add water and close it with lid and cook on medium flame for 15-20 mins.
• Remove the lid, add garam masala and cook for 10-15 mins or till the water gets absorbed and oil floats.
• Garnish with coriander leaves.
• Serve warm with Steamed Rice.

Iftar Nights hosted by Jabeen.

Kara Pendalam/ Cassava Curry

This is a simple curry prepared using Cassava ( Kara Pendalam in telugu). It is root vegetable rich in carbohydrates.

I learnt this recipe from my mom. This goes well with rotis and also can have alone with sambar rice.

Ingredients:

Cassava – 1 no

Green chillies – 4 no

Onion chopped – 1 no

Ginger – 1’’ inch

Mustard seeds – ¼ tsp

Jeera – ¼ tsp

Channa dal – ¼ tsp

Curry leaves – 3 to5 leaves

Tumeric powder – ¼ tsp

Salt As Required

Red chilli powder As Required

Oil – 2 tsps

Preparation

• Boil Cassava Root in a pressure cooker for about 1-2 whistles with 1 tsp of salt, peel and make small pieces and keep aside.
• Take green chillies, ginger into a blender and make a coarse paste and keep aside.
• In a cooking vessel, add oil, channa dal, mustard seeds, jeera, curry leaves.
• When mustard seeds splutter add green chillies, ginger paste.
• Add chopped onions and cook till onions become soft.
• Add boiled cassava pieces
• Add salt, turmeric powder, mix well
• Place a lid and cook for 10 mins.
• Add red chilli powder and cook for another 5 mins.
• Serve with Roti’s or Rice.

Sending this to Subzis for Rotis hosted by Radhika

Kande Ki Sabzi /Onion Sabzi

Kande Ki Sabzi is a simple rajasthani dish which has unique and wonderful flavor that just got to be paired with Bajra ki Roti, Missi Roti.

This simple sabzi is prepared using onions, yogurt. Learnt this colorful rajasthani dish from snowmecurry.com

Ingredients:

Onions – 3 no

Clarified Butter or ghee – 1tsp

Green chillies – 2 no

Ginger garlic paste – 2 tsps

Cumin seeds– 1 tsp

Yogurt -1/2 cup

Coriander powder – 1 tsp

Turmeric powder – 1 tsp

Red Chiili Powder – As Required

Salt – AS Required
Coriander leaves to garnish 

Oil – 3 tsps

Preparation

• In a bowl take yogurt, with ½ cup of water and mix well without lumps.
• Now add coriander powder, turmeric powder, red chilli powder and mix the yogurt mixture well and keep aside.
• In a pan heat oil and butter on medium heat.

• When the oil gets heated add cumin seeds.
• After they sizzle add ginger garlic paste and cook till raw smell goes away.
• Now add green chillies and cook for 1 min.
• Add yogurt mixture and mix well and cook till the oil floats.
• Now add sliced onions and mix well.
• Add water if required and cook onions for 15 mins on medium flame till the moisture has been absorbed.
• Garnish with coriander leaves.
• Serve with roti, naan or chapati’s.

Sending this to Flavours of Rajasthan hosted by Sonal originally started by nayna 

Spinach Garlic Chole Curry

This is a simple and very nutritious curry which is prepared using spinach, garlic and chickpeas. This tastes great and goes well with chapati and roti.

Ingredients:

Spinach chopped – 1 cup

Garlic – 3 no

Ginger – small piece

Chickpeas/Channa – 2 cups

Curry leaves – 3-5 no

Shah jeera – ½ tsp

Onion chopped – 1 no small

Green chillies – 3 no

Chole Masala – 3 tsps

Lemon juice – 2 tsps

Curd – 1 tsp

Turmeric powder – ½ tsp

Salt As Required

Oil – 4 tsps

Preparation

• In a cooking pan heat oil and add shah jeera, curry leaves, garlic, ginger.
• When shahjeera splutters add chopped onions, green chillies.
• When onions turn soft add chopped spinach, turmeric powder, salt and mix well.
• Cook for 5 mins.
• Add Chick peas and mix well.
• Cook for another 5 mins.
• Add 1 cup water and cover with lid and cook for 15mins on low flame,
• Stir well once in a while.
• Add chole masala, lemon juice and curd and mix well
• Cook for 5 mins
• Serve hot with chapati’s and rotis.

Sending this to Dish it out - Spinach and Garlic hosted by Vardhini.

Spinach Kofta Curry

I usually prepare kofta curry with different vegetables, this time I tried with spinach and  it came out so well. It was so yummy!!!!!!!!!!!!!!!!

Spinach Kofta is a grand party dish and goes well with rotis and naans. This is prepared by deep frying kofta’s (balls) made with spinach, potatoes, corn flour and  cook them  in a rich gravy prepared with  spinach, onions, cashew nut paste and lemon juice.

Ingredients:

For Koftas

Spinach washed and chopped – 1 cup

Boiled potatoes mashed – 1 cup

Ginger garlic paste – 1 tsp

Corn flour – 1 tsp

Green chillies chopped – 2 -3 no

Salt as required

Oil for frying

For gravy

Spinach – 2 cups

Onions – 2 no

Ginger garlic paste – 1 tsp

Cashewnuts – 4 -5 no

Garam masala powder – 1 tsp

Red chilli powder – 1 tsp

Lemon juice – 4-5 tsps

Shah jeera – 1 tsp

Salt As Required

Preparation

• To make koftas, in a bowl mix spinach, mashed potatoes, corn flour, green chillies, ginger garlic paste and salt.
• Make small size balls and deep fry them in oil and keep aside
• Make paste of onions, spinach, cashewnuts in a blender and keep aside.
• Heat oil in a cooking vessel add shah jeera and when it splutters 
• Add ginger garlic paste and fry for 1-2 mts
• Add salt, red chilli powder, grinded paste and cook for some time till the oil separates.
• Add a cup of water and cover with lid and cook for 15mins on low flame.
• Stir well once in a while.
• Add garam masala and lemon juice mix well
• Cook for 5 mins
• Lastly add koftas and simmer for 1 minute turn off the heat
• Serve hot with rotis and naans.

Sending this to Veggie/Fruit A Month-Spinach hosted by Reshmi originally started by Priya. 

Hyderabadi Mirchi Ki Salan

Mirchi Ki Salan is a popular dish of Hyderabad.  I am from Hyderabad and used to have this regularly when go outside. This is a spicy curry made with green chillies(large) or bell peppers and goes well with biryani and rotis.(yummy!!!!!!!!!!!!!!!)

This is prepared by boiling green chillies , to remove the tartness and adding freshly roasted grounded  paste which is made by using peanuts, coconut, sesame seeds, coriander seeds, jeera, tamarind paste and masala spices. This grounded paste gives a unique and delicious flavor.

I make this curry in most of my parties that we host in our home.

Ingredients:

Green chillies medium – 8 -10 no

Onion Medium – 1 no

Cloves – 2 no

Red Chilli – 2 no

Cinnamon Stick – 1`` inch piece

Cumin Seeds – 1 tsp

Coriander seeds – 1 tsp

Coconut grated fresh or dried – 3 tsps (I used fresh)

Sesame seeds – ¼ cup

Peanuts – ½ cup

Tamarind juice/paste – 4 tsps

Jaggery – ½ tsp ( optional)

Red Chilli powder – 1 tsp

Turmeric powder – ½ tsp

Curry leaves – a few

Ginger Garlic paste – 2 tsps

Salt As Required

Oil – 3 tsps

Preparation

• Wash and split green chillies by removing the seeds inside it.
• In a vessel add sufficient water to boil green chillies for 15-20 minutes and keep them aside.
• In a frying sauce pan add peanuts roast them. After they get cooled remove the skin and keep aside.
• In the same pan add cloves,red chilli, cumin seeds, coriander seeds, cinnamom stick and roast for 2 mins and keep aside.
• Now in the same pan add sesame seeds and roast by continuously stirring for 3 mins.

• Add a tsp of oil in the pan and fry the chopped onions for 3 mins.
• Cool and grind them (all the above roasted items) to paste along with salt, chilli powder, coconut, peanuts and tamarind to a smooth paste by adding 1 cup of water to it.
• Heat 2 tsps of oil in a cooking pan add curry leaves.
• After they splutter add the grinded paste and turmeric powder and cook for 5 mins
• Add the boiled green chillies along with water and cook for 10 mins on medium flame.
• Keep stirring once in a while to prevent the grounded paste from sticking to the pan.
• Cook for another 10-15 mins or until the gravy become thick.
• Remove from heat and serve with biryani or rotis. 

Sending this to Dish Name starts with H hosted by Akila.

Simple Brinjal Masala Curry

Brinjal Masala Curry is simple and delicious.  I prepared this curry by using brinjals, dry coconut, tamarind paste, onions and garam masala.

For this tasty curry, brinjal’s need to very tender and fresh to get delicious taste. I learnt this recipe from my mom and this goes well with rotis, chapathis and rice.

Ingredients:

Fresh Brinjal Round – 4 -5 no

Onions – 2 no

Green chillies – 2 no

Garam masala powder – 1tsp

Ginger Garlic paste – 1 tsp

Turmeric powder – ½ tsp

Salt As Required

Mustard seeds - 1/2 tsp

Tamarind juice – 4 -5 tsps

Dry Coconut – 2 tsp

Red Chilli Powder – 1 tsp

Oil- 6-7 tsps

Curry leaves – 3 no

Coriander leaves chopped

Preparation

• In a blender take onions, green chillies, Dry coconut, garam masala powder, red chillies powder, salt, ginger garlic paste, turmeric powder and grind them to smooth paste.
• Wash brinjals and slit into 4 parts such that the brinjal is held together near the stem.

• Stuff each brinjal with the above grinded paste. Keep the remaining paste.
• In a vessel add oil and mustard seeds, curry leaves when they splutter add the remaining paste.
• Cook for 10 mins.
• Add stuffed brinjals carefully and cook for 10 mins by frying all the sides on medium flame.
• Add tamarind juice and cook for 15 mins till the curry becomes thick and oil floats.
• Garnish with chopped coriander leaves and serve with rice or rotis.  

Sending this to C for Colorful Curries hosted by charitha.