Showing posts with label Dinner recipes. Show all posts
Showing posts with label Dinner recipes. Show all posts

Sunday, November 13, 2016

Malai mushroom matar curry






Malai mushroom matar is a combination of mushroom and green peas cooked in masala mellowed by the addition of fresh cream. It makes a great curry for chapatis. 

Love mushroom? Try mushroom recipes


Ingredients 

Mushroom - 250 gm
Green peas - 1 cup
Onion, chopped - 2 medium
Green chilli, chopped - 2 nos
Ginger garlic paste - 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Chilli powder - 1/2 tsp
Tomato paste of 1 medium tomato
Fresh cream - 3 tbsp
Sugar - 1 tsp
Salt as needed
Oil as needed
Coriander leaves chopped - 1/2 cup 





Method

Heat oil in a pan. Add onion and green chillies. Saute well. Now add ginger garlic paste. Saute in low flame. Add 3 tbsp of water. Add turmeric powder, coriander powder, and chili powder. Mix well for 1 minute. Add tomato paste. Allow it to cook. When the raw smell of tomato leaves, add water, mushrooms, peas, and salt. Cover and cook. When the mushrooms are cooked, add sugar. At last, add fresh cream and switch off the stove. Garnish with coriander leaves.




Saturday, March 26, 2016

Kozhi mulakittathu/Chicken mulakittathu











Kozhi mulakittathu is a traditional Malabar dish. This curry goes well with ghee rice, pathiri, porotta, idiyappam, etc.

Ingredients

Chicken, cut into pieces - 1 kg
Coconut oil as needed

Onion    - 2 big
Garlic paste - 2 tsp
Ginger paste  - 2 tsp
Green chillies, chopped - 3 nos
Tomatoes, chopped - 2 big
Salt as required

Coriander powder - 1 1/2 tsp
Kashmiri chilli powder- 31/2 tbsp
Garam masala powder - 2 tsp
Pepper powder - 1/2 tsp

Coriander leaves
Curry leaves - as needed

Method

Clean and cut chicken into pieces.

Heat coconut oil in a pan. Saute onion, garlic paste, ginger paste, green chillies, curry leaves and salt.
When onion turns brown in colour, add kashmiri chilli powder, coriander powder, turmeric powder, pepper powder and garam masala. Stir well. Add chopped tomatoes. When tomato gets mashed up, add chicken. Mix well. Close the lid and cook for 5 minutes. After 5 minutes, open the lid, add required amount of water. Now close the lid and cook till it is done. Garnish with some coriander leaves and curry leaves.









Monday, February 29, 2016

Chana dal stir fry/Split chickpeas stir fry/Kadala parippu ularthu





Chana dal stir fry is very easy to make and delicious too. You need only a few ingredients to make this curry. It makes for a comfort meal when paired with chapathis and rice.

Looking for more chana dal recipes

Chana dal payasam/Kadala parippu payasam

Chana dal pepper curry

Red spinach chana dal curry

Ridgegourd chana dal stir fry

Ingredients

Chana dal/split chickpeas/Kadala parippu- 1 1/2 cups
Curry leaves - 1 sprig
Green chilli - 2 nos
Salt as needed
Coconut oil - 2 tbsp
Mustard seeds - 1/2 tsp
Shallots/Kunjulli - 1/4 cup
Garlic, chopped- 1 tbsp
Kashmiri chilli powder - 2 tsp





Method 

Wash and soak chana dal for 30 minutes. In a pressure cooker, add dal, salt, green chilli, curry leaves and 3 cups of water. Cook for 3 whistles and switch off the stove. When the pressure is released, open the cooker.

Heat oil in a pan. Allow mustard seeds to splutter. Now add chopped onions and garlic. Saute well. When the onion turns brown in colour, add red chilli powder and saute on low flame. Add cooked dal. Cook for 2-3 minutes or until the dal starts to thicken. Switch off the stove. Serve hot with chapatis or rice. 

Wednesday, February 10, 2016

Punjabi style green capsicum masala/Capsicum in onion, tomato and nuts gravy









Here pan roasted capsicum is cooked in onion-tomato-nuts masala, which makes it fingerlicking delicious.  Try this with chapatis or roti.

Ingredients
Recipe - here

Green capsicum, cut into small square pieces - 2 nos
Bay leaf -1 no
Cumin seeds/jeera -1 tsp
Cloves - 3 nos
Red chilli powder- 1 tsp
Garam masala -1/2 tsp

To grind
Onion, chopped - 1 1/2 cups
Tomatoes, chopped - 2 nos
Garlic - 4 cloves
Ginger - a small piece
Coriander seeds - 1 tbsp

To dry roast and powder
Peanuts- 1 tbsp
Cashewnuts -1 tbsp




Method

Dry roast peanuts and cashews. Grind them in a blender to get a smooth powder. Set this peanut-cashew powder aside.

Grind onion, tomatoes, garlic, ginger and coriander seeds into a smooth paste. Keep this onion-tomato paste aside.

Heat 1 tsp of oil in a pan. Add capsicum and saute well. Keep this aside.

Heat 3 tsp of oil in the same pan. Add bay leaves and cloves. Splutter cumin seeds. Now add ground onion-tomato paste and saute well. When the raw smell of the masala leaves, add chilli powder,garam masala and mix the paste becomes thick and oil starts to float on the sides. Add 11/4 cup of water, peanut-cashew powder, capsicum and salt. Cook for 3 minutes. Capsicum masala is ready to be served with chapatis or rotis.

















Monday, December 29, 2014

Mutton pepper roast / മട്ടൻ പെപ്പർ റോസ്റ്റ്






Ingredients

Mutton - 1/2 kg
Turmeric powder - 1/2 tsp
salt as needed
Onion, medium, sliced  - 2 nos 
Green chillies - 2 nos
ginger chopped - 2 tbsp
Garlic chopped - 2 tbsp
Pepper - powder - 2-3 tsp
fennel  powder - 1/4 tsp 
Garam masala - 1 tsp
Tomato chopped - 1 no
Curry leaves
Oil - 2 tbsp 





Method

Pressure cook mutton with turmeric powder, salt, and 1/4 cup water for 2-3 whistles or until cooked. 

Heat oil in a pan. Add chopped onion, ginger, garlic and green chillies. When onion turns brown, add pepper powder, garam masala powder,fennel powder  tomato and curry leaves. When tomato is cooked well, add mutton and mix well.Cook on low flame. Stir in between. When the gravy is thickened and is well blended with mutton, switch off the stove. 


മട്ടൻ പെപ്പർ റോസ്റ്റ് 

മട്ടൻ കഷണങ്ങൾ ആക്കിയത് - 1/2 kg
മഞ്ഞൾപൊടി -1/ 2 ടീസ്പൂൺ 
ഉപ്പ് ആവശ്യത്തിന് 
സവാള നീളത്തിൽ മുറിച്ചത് - 2എണ്ണം 
പച്ചമുളക്,  - 2 - 3 എണ്ണം 
ഇഞ്ചി, ചെറുതായി അരിഞ്ഞത്   - 2 ടേബിൾസ്പൂൺ 
വെളുതുള്ളി, ചെറുതായിഅരിഞ്ഞത്- 2ടേബിൾസ്പൂൺ 
കുരുമുളകു പൊടി -2 -ടീസ്പണ്  
ഗരംമസാലാ പൊടി - 1 ടീസ്പൂൺ 
പെരും ജീരകം പൊടി - 1/ 2 ടീസ്പൂൺ 
കറിവേപ്പില ആവശ്യത്തിന് 
എണ്ണ - 2 ടേബിൾസ്പൂൺ 
തയ്യാറാക്കുന്ന വിധം

ഒരു പ്രഷർ കുക്കറിൽ മട്ടനും, മഞ്ഞൾപൊടിയും, ഉപ്പും 1/4 കപ്പ് വെള്ളവും   ചേർത്തു 2 - 3 വിസിൽ വേവിക്കുക.


ഒരു പാനിൽ 2 ടേബിൾസ്പൂൺ എണ്ണ ചൂടാക്കി കറിവേപ്പില,സവാള, ഇഞ്ചി , വെളുത്തുള്ളി, പച്ചമുളക് ചേർത്ത് നന്നായി വഴറ്റുക. സവാള നിറം ചെറിയ ബ്രൗൺ ആകുമ്പോൾ. കുരുമുളക് പൊടി, ഗരം മസാലപൊടി,
പെരും ജീരകം പൊടി   ചേർത്ത് ചെറിയ ചൂടിൽ ഇളക്കുക. തക്കാളി ചേർത്തു വേവിച്ചു വെച്ചിരിക്കുന്ന  മട്ടൻ ചേർത്തു യോജിപ്പിക്കുക. മട്ടനിൽ ഉള്ള ഗ്രേവി നല്ല തിക്ക് ആയി വരുമ്പോൾ കറി സെർവ് ചെയുന്ന പാത്രത്തിലേക്കു മാറ്റി ചൂടോടെ ചോറ്, ചപ്പാത്തി, പത്തിരിഇവയ്ക്കൊപ്പം കഴിക്കാം.




Wednesday, July 27, 2011

Vendakka paal curry / Kerala style Ladies finger coconut milk curry / Okra coconut curry.



Pictured :- Rice, Vendakka paal curry, Beetroot poriyal

A simple delicious Kerala style Vendakka pallu curry/ Okra in coconut gravy. Marinate okra with turmeric powder and salt and stir fry. Then make a gravy with coconut milk and spices.Add okra in this gravy. This curry goes well with Rice , chapatti .


Ingredients

Ladies finger                -  200 gm
Onion                          -  1 nos
Green chillies               -   2 no
Ginger garlic paste       -   1 tsp
Chilly  powder           -1/2 tsp
  Coriander powder     -  3  tbsp
 Turmeric  powder       - 1 /4  tsp
Garam masala              -  1 /2 tsp
Curry leaves    few
Coconut Oil - 2 - 3 tbsp
salt as needed
Thin coconut   milk   - 2 cups
thick coconut milk   -  1 /2 cup



Method

Clean  and cut  the ladies finger  in to 1 inch  lengthy pieces . Marinate the  ladies finger with little turmeric powder and salt  .  Heat  oil in a pan  and  saute ladies finger until they are well sauted ,remove and keep a side.

Heat  oil in a same  pan add chopped onion ,and saute it well for 3 minutes  add ginger garlic paste and green chili  and saute till the raw smell disappears  .Then add chili  powder ,coriander powder  and  turmeric powder and garam masala toss it well for a minute . Add thin coconut milk and boil for 2  minutes . Then add  sauted  ladies finger, salt  and combine well.  cook for 5 minutes in law heat. pour  the thick coconut milk and garam masala  and simmer for a minute and remove from heat .

Heat little oil in a pan  add mustard seeds ,when they pop up add red chilies ,curry leaves  and pour over  the curry . Serve  warm with rice or chapati


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