Aloo Gobi Dry

ALOO GOBI MATAR RECIPE (ALOO GOBI MUTTER)

Published On 11:56 AM   28 comments    119 

     
          Aloo Gobi mutter is an awesome combination as subji for both roti and rice. My family loves potato, cauliflower and peas. So this is a winning combo. I make aloo gobi simply with onion and tomato, but this one is a spicy version with ginger garlic and other spices. This was quite a welcome change for me and Aj as usual loved it as it had a great flavour. I made it to pair it with Masala kuzhambu and this was a perfect match for it.

Aloo Gobi Mutter recipe

Prep Time: 15 mins    |  Cook time: 15 mins    |  Serves: 3

Ingredients

Potato, small	2
Cauliflower, cut into small florets	1 cup
Peas	1/2 cup
Onion	2
Sambar powder/ Red chilli powder	1 tsp
Oil	1 tsp
Turmeric	1/4 tsp
Coriander leaves	2 tblsp
Salt	As needed

To Grind

Garlic	4 flakes
Ginger	A small piece equivalent to 2 garlic size.
Coriander seeds	2 tsp
Fennel / soambu	1 tsp

To Temper

Oil	1 tblsp
Cinnamon	1 small piece

Method

1. Slice onion lengthwise, Peel the potato and chop into small cubes set aside. Grind the ingredients under ‘To grind’ table with little water. 
2. Heat a kadai with oil and temper with cinnamon and add onion, fry till transparent. Add the ground paste and fry in low flame for 2 minutes or until the raw smell goes away. 
3. Add the vegetables, salt and give a fry for 2 minutes in medium flame. Add turmeric, sambar powder  and sprinkle 2 tblsp water. 
4. Mix well and cook covered in low flame for 5 minutes. 
5. Once done, add oil towards the end and fry for 3-4 minutes. Garnish with coriander leaves, chopped finely. 

Notes

• When you fry the veggies in the beginning, it helps the veggies to get cooked quickly. 
• You can replace green peas with beans as well and make it same way, but make sure you use baby beans or young beans.

                 
                     Serve with your favourite , goes well with dal tadka / dal fry or with rice or roti.

Technorati Tags: aloo gobi matar recipe,aloo gobi mutter recipe,potato cauliflower peas curry,north indian subzi recipes,north indian saji recipes,sabzi recipes,subji recipes,side dish for roti,side dish for kara 
kuzhambu,side dish for masala kuzhambu,side dish for dal fry,dal tadka

Aloo Gobi Masala

http://showmethecurry.com/subzis-vegetables/aloo-gobi-masala-spiced-cauliflower-and-potatoes.html

Ingredients:

Cauliflower – 1 medium, cut to bite size florets
Potatoes – 2 large, cut to bite size pieces
Frozen Green Peas – 1 cup
Oil – 2 Tbsp
Cumin Seeds – 1/2 tsp
Asofoetida – pinch
Turmeric Powder – 1/2 tsp
Onion – 1 medium, finely chopped
Ginger – 1 inch piece, minced
Garlic – 5 cloves, minced
Tomatoes – 2 large, chopped
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Garam Masala – 1 tsp
Red Chili Powder – to taste
Dry Mango Powder (Amchur) – 1/2 tsp
Salt – to taste
Cilantro – 5 sprigs, chopped for garnishing

Method:

1. Heat Oil in a medium non-stick pan.
2. Add Cumin Seeds and allow them to sizzle.
3. Add Asofoetida, Turmeric Powder and Onions — mix well and sautee for 3-4 minutes.
4. Add Ginger and Garlic — mix and sautee until Oil starts to separate from the onions (stir frequently).
5. Add Tomatoes — mix and cook until Oil again separates from the mixture (stir frequently).
6. While tomatoes are cooking, place Potatoes in a microwave safe bowl w/ cover, sprinkle a little salt, add 1/4 cup water and microwave for approx 3-5 minutes (they should be 1/2 cooked).
7. Place washed Cauliflower florets in a microwave safe bowl w/ cover and cook for approx 3-5 minutes (it should be 1/2 cooked). Lightly Salt the Cauliflower while it is still warm.
8. Once Oil has separated from the tomato mixture, add Coriander Powder, Garam Masala, Red Chili Powder, Cumin Powder, Dry Mango Powder and Salt — mix well.
9. Add half-cooked Potatoes, mix well to coat all potatoes, cover and cook for 5 minutes (or until the potatoes are tender but not breaking apart).
10. Add Green Peas and half-cooked Cauliflower and mix well to evenly coat the cauliflower — cover and cook until all veggies are tender but not mushy and falling apart.
11. Garnish with chopped Cilantro Leaves and serve with Chapatti, Paratha or Rice and Daal.

Aloo Bhindi gravy

Monday, August 22, 2011

ALOO BHINDI MASALA (GRAVY) RECIPE | SIDE DISH FOR ROTI

Published On 6:24 PM   74 comments    41 

 

     I got this recipe from my friend Sangeeta, she was so sweet to mail me a complete ‘North Indian Thali menu. The menu was so simple and I will soon post that. But first I thought of posting this recipe in my blog. I always wanted to try aloo and bhidi combo for long time. And she read my mind!

    This recipe was so simple and the taste was awesome! I had it with roti and I am sure it will go well with any plain pulao or steamed rice and a simple dal tadka. In this recipe, you can also get a greenish coloured gravy by increasing the coriander leaves,which tastes great too! So try by yourself and enjoy!

Ingredients

Ladies finger(small)	12-14
Potato	1 or 2
Oil	4 tblsp
Red chilli powder	1/2 tsp
Coriander powder	2 tsp
Garam masala powder	3/4 tsp
Turmeric	1/8 tsp
salt	As needed

To grind

Onion	2
Tomato	2
Green chilli	4-5
Garlic flakes(small)	6-7
Coriander leaves	2 tblsp

To temper

Oil	As needed
Jeera	1 tsp

   

Method: Chop onion,tomatoes roughly,peel the garlic and grind everything under “to grind” table to a smooth paste.Clean the ladies finger and pat dry it using a kitchen towel. Cut the head and tail of it and slit it in the middle to check. Heat a pan and add 2 tblsp of oil and arrange these ladies finger and cook in medium-low flame.Turn/toss to ensure even cooking. carefully drain the ladies finger from oil. Arrange peeled and round cut potatoes and cook them till golden and soft.Drain from oil.Temper with jeera. Add the ground paste and add all the masala powders-red chilli,garam masala,coriander and turmeric. Add salt.Mix well and fry in medium flame until oil oozes out and raw smell goes away. Add the fried ladies finger and potaoes and add 1/2 cup water and mix.Boil in medium flame for 2-3 minutes until the masala coats the potatoes and ladies finger.

Garnish with coriander leaves if desired and serve with roti or mild pulavs.

Notes:

Fry in medium flame with generous oil. So that the bhendi and aloo gets cooked. A reader suggested doing this part in microwave oven,to avoid excess oil. I have to try myself,but felt its a good idea. I was first doubtful how it would taste,but then the bhendi and aloo was really good with the masala,when ate together. Totally enjoyed it!

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Oats moong toast

http://www.youtube.com/watch?v=Mf0ioox-3EU

Sooji toast

http://www.youtube.com/watch?v=dNBuDzJ0WyY

Chicken Tikka recipe

Chicken Tikka Masala Recipe

Apr 3, 2012 4:01 pm

The national dish of England is Indian. Score.

BY JESS KAPADIA

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254

I've spent a lot of time cooking and writing about Indian food, and a lot of my Indian food writing time on why not to order, eat or even acknowledge chicken tikka masala. That's right, with all due respect to bangers, mash and the people who love them, England's inexplicably lofty population of Indians won out. Chicken tikka masala takeaways are among the most popular dinner options in England.

But, sorry to break the news, it's not really Indian food.

It translates well enough: "chunks of chicken in a curry environment." Masala itself is hard to define. It does mean "spice," but the underlying context can designate something else entirely. When I do gripe about chicken tikka masala, it's about how Westernized it is, not how it tastes (which is absolutely delicious). So to everyone who ever demolished a container of delicious lo mein right out of the box and called it Chinese, I recommend knocking out a batch of chicken tikka masala and touting your exotic new skills with a fake British accent.

+ ENLARGE

Photo: SteFou! on Flickr

My one question for the Queen of England? Her thoughts on chicken tikka masala.

 

Servings:4

Ingredients

For the marinade

1 cup plain yogurt

2 tablespoons lime juice

2 tablespoons garam masala

1 tablespoon fresh ginger root, minced

1 teaspoon salt

4 boneless skinless chicken breasts, cut into 1 1/2-inch cubes

For the masala sauce

1 medium red onion, roughly chopped

2 cloves garlic, peeled

1 1-inch piece peeled ginger root, roughly chopped

2 tablespoons clarified butter or ghee

3 teaspoons garam masala

1 whole red chili, crushed slightly with the back of a knife (optional)

2 large ripe tomatoes, deseeded and finely chopped

1 cup heavy cream

salt to taste

Directions: 

1. Mix all marinade ingredients and pour over chicken in a large bowl. Cover with plastic wrap and refrigerate for at least two hours, preferably overnight. 
2. Cook chicken in a large pan over high heat until nearly cooked through, then transfer to a plate and set aside. You'll want the chicken to finish cooking in the sauce. Discard the remainer of the marinade.
3. Combine onion, garlic and ginger in a blender until smooth. Heat the clarified butter in a medium saucepan, then pour in onion mixture. Cook on medium heat for 10 minutes, stirring frequently. If you want yours on the spicier side, throw in a whole red chili.
4. Add garam masala and tomatoes, lower heat slightly and cook until tomatoes cook down into the sauce, about 15 minutes.
5. Add chicken, and cook for another 15 minutes.
6. Add heavy cream, remove from heat, fish out the whole chili, taste for salt and allow to stand and thicken for 5-10 minutes.
7. Serve with basmati rice, chopped cilantro, yogurt and lime wedges.

Level of Difficulty: 

Easy

Prep Time: 

30 minutes, plus overnight refrigeration

Cooking Time: 

45 minutes

kashmiri chicken

http://www.foodrepublic.com/2011/08/22/kashmiri-chicken-recipe

Kashmiri Chicken Recipe

Aug 22, 2011 5:31 pm

Indian chicken curry that's simple and delicious

BY ANJUM ANAND

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45

This is a simple curry that uses loads of tomatoes and whole spices to get maximum flavor. In Kashmir, cooks traditionally use large pieces of chicken (this dish would normally be made with a small quartered chicken), but you can use anything you have access to. The flavors are simple, rustic and well-rounded. Simply served with boiled rice, chicken is transformed into a delicious dish for dinner or lunch.

+ ENLARGE

Every good cook has a chicken curry dish in the repertoire.

 

Servings:4 servings

Ingredients

4 tablespoons vegetable oil

2 bay leaves

4 cloves

6 green cardamom pods

2 black cardamom pods

1 small-medium onion, peeled and sliced

1/4 -inch piece fresh ginger, peeled

5 garlic cloves, peeled

salt to taste

3/4 teaspoon pure red chile powder, (or paprika or Kashmiri chile powder, for color)

1 rounded teaspoon ground cumin

1 rounded teaspoon ground coriander

3 medium-large tomatoes, pureed

1 1/2 pounds chicken pieces, or 4 leg quarters, skinned

Directions: 

1. Heat the oil in a large nonstick saucepan and add the whole spices; let them splutter (a.k.a. simmer) for 15 seconds.
2. Add the onion and cook until translucent, about 5 minutes. 
3. Meanwhile, using a blender, make a fine paste of the ginger and garlic with a little water. Add to the pan and cook until the excess liquid has evaporated and the paste has fried for 30 seconds.
4. Add the salt, powdered spices and tomatoes. Cook, stirring occasionally, until oil is released from the masala sauce, around 10–15 minutes.
5. Add 3/4 cup water and bring to the boil, then taste and adjust the seasoning. Add the chicken pieces and cook, covered, until the chicken is cooked through, around 25 minutes.
6. Take off the lid and add a splash of hot water if the gravy has reduced too much or, if necessary, cook off excess liquid over high heat. Serve with rice.

Level of Difficulty: 

Moderate

Prep Time: 

15 minutes plus overnight refrigeration

Cooking Time: 

45 minutes

More about: 

• chicken,
 
• curry,
 
• garam masala,
 
• indian food,
 
• rice