MIX VEGETABLE CURRY (Arabic style)

When you read the name, it might sound as typical mix vegetable curry.. But this is a much simpler recipe, than the normal mix veg cooked at home, esp for a working lady...

Authentically, it is a non veg Arabic dish, with mutton kheema added to it, but I generally make it without kheema. I actually don't know the name of that Arabic dish, though I have been eating it all the years I have spent in Kuwait during my childhood. It was made by my dad's friend and sent to our home. Then once, when he came down to India, he made this dish for us, with Kheema ofcourse.. But by then, it was too awkward to ask him, "whats the name of this dish?" :-p

Whatever it is.. I hope you enjoy it.. ;-)

Ingredients:

• 1 big brinjal (bhartha wala), cut in rings.
• 2-3 large potatoes, cut in rings.
• 2 capsicums, cut in rings
• 2 large onions, cut in rings.
• 2 medium sized tomatoes, cut in rings.
• 8-10 slit green chillies.
• 1 cup of sliced button mushrooms.
• few mint leaves.
• some fresh coriander leaves.
• 1 pack of tomato puree.
• Half pack of coconut milk (optional)
• 2 tsp cumin powder.
• 2 tsp coriander powder
• 1 tsp turmeric powder.
• 2 tsp chilli powder.
• 1 tsp garam masala powder.
• 2-3 tbsp. oil, and oil for frying.
• salt to taste.

Method :

• Heat oil in a pan. Fry brinjals on both the sides for 30 secs. Switch off the flame. Spread the brinjals to cover the base of the pan. Sprinkle some salt on it.

• Place potatoes on the brinjals. Sprinkle with salt.
• Layer it with capsicum, and green chillies, followed by onions, tomatoes and mushrooms. Sprinkle each layer with salt.

• If you are using mutton kheema, just fry the kheema in oil for 5-6 mins, sprinkled with blackpepper and salt.Add this layer of kheema above the tomato layer.
• Pour the pack of puree and coconut milk in a bowl. Add all the powdered masala and little salt to it. Add two cups of water and mix well.

• Pour the mixture over layered vegetables.
• Add mint leaves and roughly chopped coriander leaves.
• Cover with a tight lid and allow it to cook for 20 mins on low flame, checking occasionally for the water content.
• Uncover, and cook till gravy thickens.
• Serve hot with chapatis or rice.

 

VEGETABLE RICE PAKORA

Bhajiyas.. naam sun k hi moon mein paani aa jaata hai.. Its something that is enjoyed with a cup of tea and romantic rainy weather, at any home, by any family, or with friends.....

This is a different kind of bhajiya, made with rice flour, rather than gram flour. I made, by chance, with leftover cut vegetables from the Chinese I was making.. and it really came out well.. You can add any other vegetable you want of your choice, other than that mentioned below..

Its nice for an evening snack with family.. VEG RICE PAKORAS..!!

 

 

Ingredients :

• 1 medium sized carrot, grated.
• 1 small capsicum, finely sliced.
• 1 small cup broccoli.
• 1 medium sized onion, finely sliced.
• 1 small cup sliced mushrooms.
• 6-8 green chillies, chopped.
• bunch of pudina leaves, coarsely chopped.
• bunch of coriander leaves, coarsely chopped.
• 2 tsp. cumin seeds.
• 2 tsp. chilli flakes.
• 1 medium cup rice flour.
• salt to taste.
• oil for frying.

Method :

• Take all the chopped vegetables in a bowl.

• Add cumin seeds, chilli flakes, rice flour and salt to it.

• Add water and mix well. If you feel the flour is less for the quantity of vegetables you have taken, add more, little by little. It should be enough for ingredients to assemble and hold together.
• Divide the mixture into balls, and Press them between your palms, to flatten them as much as u can.

• Shallow fry the tikkis one by one, and serve hot with tomato sauce or mithi chutney.

• Enjoy it with a cup of hot tea or coffee.. ;-)

METHI MUTTON WITH LOTUS STEM.

Lotus Stem... Or Kamal Kakdi.. a delicacy in north India.. I always wondered how it was cooked or how it tasted.. As it was never cooked at my place.. The thought of the stem being in muddy water, was very non appealing for my family members to consume it..
But it adds on a taste to a regular mutton dish.. It is a Kashmiri delicacy..Mutton with lotus stem...

My hubby being a methi lover, wanted to have something with methi in it.. So just added fresh methi leaves to the above recipe, giving it a very rich aroma and a different taste altogether..

It is a very yummy dish, can be served at parties, relished with parathas or tandoori naan..

 

 

Ingredients:

• 600 gm mutton.
• 2 lotus stems, peeled and cut in pieces.
• A bunch of fresh fenugreek leaves (methi).
• 3 medium sized onions.
• 2 medium sized tomatoes.
• 7-8 green chillies
• 7-8 red chillies.
• 15-18 cloves of garlic.
• 2 inch piece of ginger.
• 1 tbsp. cumin seeds
• 1 tbsp. fennel seeds (badi saunf).
• 1 tbsp. coriander powder.
• 1 tsp turmeric powder.
• 1 tsp garam masla powder.
• 2-3 green cardomoms.
• 1 inch piece of cinnamon.
• 5-6 black pepper
• 2-3 cloves
• 2-3 bay leaves.
• 2-3 tbsp. oil.
• salt to taste.

Method:

• Peel the lotus stem and cut it in small pieces. Add salt and Pressure cook the lotus stem for 5-6 whistles, or till done, as it takes time to soften. Drain and set aside.

• Heat oil in a pressure cooker. Add whole garam masala, bay leaves and cumin seeds. Allow it to splutter.
• Add sliced onions. When the onions soften and start changing colour, add Mutton pieces to it. Add salt, cover and simmer for 5-7 mins.

• Take garlic, ginger, 3 green chillies, red chillies, tomatoes and saunf and grind it to a fine paste.
• Add the above mixture to the mutton. Add garam masala powder, coriander powder and turmeric powder to it.
• Mix well and cook the mixture till masala leaves oil.
• Add 1 cup of water and pressure cook the mutton for 4-5 whistles, or till done.
• Release the pressure, and add the cooked lotus stems and remaining slit green chillies to it. Allow it to simmer on low flame for 5 mins.

• Add cleaned methi/ fenugreek leaves, roughly chopped, and one and half cup of water. Cover and cook for 8-10 mins, till methi is almost cooked and you get the aroma. Donot over cook methi, or you will lose its proper taste.

• Garnish and serve hot with tandoori naan.

MAGGI BURGER

Hmmmmm......... As the name goes... A Maggi Burger...

Maggi and Burger are an all time favourite snacks, enjoyed by people of all ages.. Here is a combination of both..

Maggi, for me has been a life savior during my hostel days, when the mess food would be horrible or a late night meal with my friends, cooked in all different flavours and additives.. And even today I can have it at any odd hours and any form..
And apart from Maggi, only place closest to my hostel, rather just across the road was, Mac Donalds...

This is just a simple put together dish.. made with Maggi and Aloo or Chicken patty.. It is relished by kids, and adds on to the list of your Homemade Menu.. :-p.. for me a tribute to my good old times... :)

 

 

Ingredients:

For Patty:

• 2 medium sized potatoes.
• A pinch of black pepper.
• 1 tsp Italian seasoning.
• 2 tbsp. corn flour.
• 1 tsp chilli flakes.
• Salt to taste.
• 100 gm boneless chicken, boiled and shredded (optional).
• Oil to shallow fry.

For Burger:

• 1-2 packets of cooked maggi.
• 1 sliced onion.
• 1 tomato, cut in rings.
• Sliced lettuce.
• Cheese slices.
• Mayonnaise.
• Tomato sauce.

Method:

• Cook maggi in normal way and set aside to cool.
• Boil potatoes till half done, peel and shred.
• Add black pepper, Italian seasoning, chilli flakes, salt and corn flour to it. Also add shredded chicken, if using. Mix well.
• Divide the mixture into 5-6 equal portions, and form a patty. Keep in fridge for sometime so that the patty doesnot break on frying.
• Shallow fry the patty and keep aside.

• Now take the cooked maggi. Divide into 4 equal portions . Apply some oil on your palm, and press one portion between your palms to form the base of the burger. (like the burger bun ).
• Generally maggi sticks together on cooling. But if you feel maggi is not holding well, add little of cornflour or rice flour to it.
• Shallow fry the maggi base on both the sides.

• Place the maggi base. Top it with a cheese slice, sauce, patty, sliced onion, tomato rings, lettuce and mayonnaise. Cover it with another layer of maggi.

• Your Maggi burger is ready to eat. :) Enjoy......

 

TANGY WATERMELON RIND CURRY

Watermelon, a red juicy fruit, relished at large, especially during summer season. The coverings of the fruit are generally thrown away. In some places though, its also used to prepare a juicy curry. This dish is originally from Rajasthani cuisine, a mouth watering, refreshing delicacy..

My family was very reluctant, when they first heard I am going to cook a curry with Watermelon rind/ chilka... Not actually very keen on having it.. but once it was made, they really enjoyed the taste and the flavor of the watermelon, and were ready to eat more..

Watermelon Rind Curry.. cooked in Tomato, dry mango and coconut... a mixture of all this gives it a tangy, sweet and juicy flavor... relished with phulkas or parathas..

This dish is an inspiration from my best friends Mother.... and I love everything that she cooks..!!

 



Ingredients:

• Watermelon rind/chilka of one complete watermelon, peeled and cut in medium sized cubes.
• 2 medium sized onions, chopped.
• 2 medium sized tomatoes, chopped.
• half fresh coconut, grated.
• 3-4 chopped green chillies.
• 1 tbsp. cumin seeds.
• 1 tsp mustard seeds.
• 10-12 curry leaves.
• 1 tsp garam masala powder.
• 1 tsp red chilli powder.
• 1 tsp coriander powder.
• 1 piece of dry mango/ or 2 tsp amchur powder.
• 2 tsp sugar.
• 2 tbsp. cooking oil.
• salt to taste.

Method:

• Peel the back dark green part of watermelon chilka, and cut it in medium sized cubes.

• Heat oil in a pan, and add Curry leaves, cumin seeds, mustard seeds and chopped green chillies. Allow it to splutter.
• Add chopped onions and tomatoes to it.
• Add garam masala powder, coriander powder, red chilli powder, salt and dry mango to it.
• Cover and cook on slow flame till onion softens and tomato melts.
• Add cubes of watermelon rind and 1 cup of water. Simmer on low flame for 15 mins, stirring occasionally.
• Add grated coconut and sugar. Cover and cook till water melon is done.
• Garnish with chopped coriander leaves and serve hot with phulkas or parathas.

 

BABY SHARK AND PUMPKIN CURRY

Here is another post.. another recipe.. loved at my home..
BABY SHARK WITH PUMPKINS...

Baby shark is a delicacy, enjoyed by most. The skin of the fish is peeled off, and it has just one central bone, which makes it more convenient to eat, especially those who love fish but cant handle the bones ;)..
This recipe is made in Konkani goan style and takes only 30-40 mins to be ready.
The mixture of pumpkins and dried mango gives it a tangy taste and coconut milk, a creamy texture. It is most enjoyable with rice bhakari, but can be served with wheat chapatis or rice too.

Ingredients:

• 2-3 sharks , cut in medium sized pieces.
• Half small pumpkin, cut in small cubes.
• 2 white onion, 1 sliced and 1 grind to a paste.
• 10-12 curry leaves.
• 8-10 garlic cloves.
• 5-6 green chillies.
• 3-4 red chillies.
• 1 small tomato.
• 2 tsp cumin seeds.
• 1 tsp coriander powder.
• 2 tsp garam masala powder.
• One cup thick coconut milk. (I used half carton of homemade coconut milk)
• 2 pieces of dried mango/amchur or 2 tsp of amchur powder.
• A pinch of turmeric powder.
• 2 tbsp. oil.
• Salt to taste.

Method:

• Peel the baby sharks, and cut them in medium sized pieces. You can get this done directly from the fish vendors.
  
   
• Grind the garlic cloves, one onion, tomato, cumin seeds, coriander pwder, 3-4 green chillies, 3 red chillies into a paste.
• In a pan, heat oil and add curry leaves.
• Add the above paste, pinch of turmeric powder, garam masala powder and cook till the paste leaves oil.
• Add coconut milk and let it simmer for 2-3 mins.
• Add pumpkins, 3-4 green chillies and sliced onion with 1 cup of water and let it cook for 7-8 mins, covered with lid on a low flame.
• Add baby shark, salt and dried mango, Adjust the thickness of the gravy and simmer on low flame for 7-8 mins till done.
• Garnish with chopped coriander leaves and serve hot with roti or steamed rice.

CRAB BASIL SCHEZWAN

With average writing skills, I had to gather great courage to write a blog, after persistent persuasion and support from my hubby and close friends. I don't know how the blogs will come up, but with a positive lookout, I write my first blog, hoping many more to add on.....

Crab Basil Schezwan...

As the name says it all.. To think about it, it seems a difficult and time consuming dish. But its very simple and easily cooked, and savoured as a main course or a starter..

This is not a complete authentic recipe, but made with a bit of trials and errors, enjoyed by my family and friends, and asked for its recipe.. Hope you enjoy it too..

 

 

To begin with, the crabs I have used in the recipe are the red ones, as they are readily available in the market. As compared to the black crabs, the red ones are softer and do not require a crab cutter either.

 

This recipe can also be used with fish fillets or with paneer cubes, if desired.

 

Ingredients :

 

• 7-8 Medium sized red crabs.
• 2 medium sized onions, chopped.
• 2 medium sized tomatoes, chopped.
• 12-15 cloves of garlic.
• 10-12 green chillies (as per the spice required).
• A sprig of curry leaves.
• A bunch of fresh basil leaves.
• Few sprigs of parsley.
• 1 tsp mustard seeds.
• 1 tsp cumin seeds.
• 1 tsp Peri-Peri sauce, (optional).
• 5-6 tbsp Ching's Schezwan Chutney.
• 2 tbsp olive oil.
• Salt to taste.
• Fresh coriander leaves, chopped to garnish.

 

Method:

• Clean and wash the crabs and set aside to drain.
• In a thick bottomed pan, add oil. On heating, add curry leaves, cumin seeds, mustard seeds and 4-5 slit green chillies to it.
• When the seeds start to splutter, add chopped onions and tomatoes and salt to it. Cover and cook on low flame, till tomatoes melt and onions soften.
•  Add the crabs to it. Cover and cook for another 10 mins on low flame. Stir occasionally.

• Grind the garlic cloves and remaining chillies into a fine paste.

• Add the above paste, parsley and whole basil leaves to the crab mixture. Cover and cook for 10-15 mins, till you get the aroma of basil and crabs.
• Add the peri peri sauce and schezwan chutney and 1 cup of water. Cover and cook for 10 mins, till the crabs absorb the flavor of the sauces.Peri peri sauce, being spicy, can be adjusted as per the taste subjectively.

• The thickness of the gravy depends on how you want to have it, as a starter or a main course.
• Garnish with chopped coriander and serve hot along with steamed rice or boiled sphagetti.