White Chickpea Curry / Kabuli Channa Curry / Chole ki Sabji

Yield:  4 Serving

Ingredients:

       White Chickpea/Kabuli Channa/Chole      1 1/2 Cup
       Ginger-Garlic Paste                               2 Teaspoon
       Red Chili                                               2
       Onion                                                    3 Medium (Finely chopped)
       Tomato                                                  2 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Cumin seeds                                           1/4 Teaspoon
       Mustard seeds                                         1/4 Teaspoon
       Turmeric Powder                                   1/4 Teaspoon
       Chole Masala                                         1 Teaspoon
       Oil                                                          3 Teaspoon
       Salt                                                        As per taste
       Cilantro                                                 a bunch (Washed and chopped finely) OPTIONAL
     

Direction:

Soak white chickpea in 4 cup of water overnight. Before cooking, pressure cook white chickpea for 3 whistles with adding water double the white chickpea quantity and add salt.

 Heat oil on medium-high heat until smoke. Add mustard seeds, red chili and cumin seeds sauté for a minute. Add ginger-garlic paste, green chili, onion and keep on stirring. Once onion turn golden brown in color sauté for a minute.Add tomato while keep on stirring so that masala won't stick to the bottom.

Once oil start separating from the masala add turmeric powder,chile masala powder and stir. Now add boiled white chickpea with it's water.

Cover lid and let it boil for three times and then close the flame.

Garnish with fresh chopped cilantro with hot Phulka or rice.

Black Chickpea Curry / Kala Channa Sabji / Kadala Curry

Kerala special curry learnt from my aunt in school days and still enjoying the same taste. This dish is full of Vitamins A to E, zinc, iron, calcium, and so more. Enjoy the making of delicious recipe.

Yield:  4 Serving

Ingredients:

       Kala Channa/Black Chickpea               150 gram
       Ginger-Garlic Paste                               2 Teaspoon
       Onion                                                    3 Medium (Finely chopped)
       Tomato                                                  2 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Cumin seeds                                           1/4 Teaspoon
       Mustard seeds                                         1/4 Teaspoon
       Curry Leaves                                          2 full leaves stick
       Turmeric Powder                                   1/4 Teaspoon
       Dry Mango Powder                                1/3 Teaspoon
       Oil                                                          3 Teaspoon
       Salt                                                        As per taste
       Cilantro                                                 a bunch (Washed and chopped finely) OPTIONAL
       Fresh Coconut                                       1/4 cup (grated)   OPTIONAL

Dry Roast and grind Masala includes below ingredients :

      Coriander Seed                                    1/2 Teaspoon
      Red Chili                                              4
      Fennel Seed                                          1/2 Teaspoon
      Asafetida                                              1/4 teaspoon
      Cardamom                                            1-2
      Clove                                                    3-5 (you can add more if like spicy curry)


Direction:

Soak black chickpea in 4 cup of water overnight. Before cooking, pressure cook black chickpea for 3 whistles with adding water double the black chickpea quantity and add salt.

Dry roast above masala ingredients on low-medium heat for approximate 7 minutes until you get nice aroma of spices. Don't let it burn as it may taste bitter curry so continue stir. If adding powder Asafetida then add when it's going to complete 5 minutes as it may burn faster in powdered form.

 Heat oil on medium-high heat until smoke. Add mustard seeds and cumin seeds sauté for a minute. Add curry leaves, ginger-garlic paste, green chili, onion and keep on stirring. Once onion turn golden brown in color sauté for a minute.Add tomato while keep on stirring so that masala won't stick to the bottom.

Once oil start separating from the masala add turmeric powder,dry roasted masala powder,dry mango powder (amchur), grated fresh coconut and stir for 3 minutes until coconut mix and cook well. Now add boiled black chickpea with it's water.

Cover lid and let it boil for three times and then close the flame.

Garnish with fresh chopped cilantro with hot Phulka or rice.

Clarified Butter / Ghee

This is very simple process of making clarified butter/Ghee when butter is available. So now no need to rush Indian grocery store for Ghee as you can make the same at home.

Ingredients:

    Unsalted Butter                 2 boxes (each 1 lb)
 

Direction:

   Check out your near grocery store for "Unsalted Butter" which come as organic and store brand product. Choose the one suits you, we usually prefer Land O Lake Unsalted Butter.



STAGE 1: In a milk pan add all the 8 sticks of butter and let it cook on low-medium heat for 20 minutes. Don't stir or try to check with spoon as it may mix the whey with the butter.

STAGE 2: Check as it started burning the whey and only few left. So cook on low heat with another 5-10 minutes. Check as whey start disappearing and butter turn light golden in color. Don't let it turn golden brown in color as it will burn whole butter and it will taste bitter.

STAGE 3: Now let it cool after stage 2 completely and wait until it cools off at room tempertaure. Separate whey from strainer and preserve the clarified butter in air tight container.

NOTE:

• Always check if whey turns light golden in color then it's safe to close the heat else small whey in the clarified butter can grow fungus in few days.
• Never pack hot clarified butter in air tight container as it will evaporate vapors (form of water) and fungus can grow.
• Heat your butter on low heat as possible because high heat can burn butter quickly.

Yogurt Curry / Kadhi

Rajasthani, Gujarati, Punjabi simple curd curry.

Yield:  4 Serving

Ingredients:

       Whole Curd/Yogurt/Dahi                       3 Cup
       Chickpea flour(Besan)                           4 Tablespoon
       Green Pea                                               1/3 Cup
       Ginger-Garlic Paste                               2 Teaspoon
       Onion                                                    3 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Cumin seeds                                           1/4 Teaspoon
       Mustard seeds                                         1/4 Teaspoon
       Coriander Powder                                  1/2 Teaspoon
       Turmeric Powder                                   1/4 Teaspoon
       Fenugreek seed                                       1/4 Teaspoon
       Oil                                                          2 Teaspoon
       Curry Leaves                                         2 small Bunch (OPTIONAL)
       Kasturi Methi                                        1/2 Teaspoon
      Asafetida                                               2 pinch OR 1/8 Teaspoon
       Salt                                                        As per taste
       Cilantro                                                 a bunch (Washed and chopped finely)


Direction:

In a bowl mix whole curd, turmeric powder, chickpea flour, asafetida, salt and whisk for 5 minutes until there where no lumps. Check Curd should have thin consistency, if required you can add little water .

 Heat oil on medium-high heat until smoke. Add fenugreek seeds, mustard seeds, cumin seeds sauté for a minute. Add Curry leaves, ginger-garlic paste, green chili, onion and keep on stirring. Once onion turn golden brown in color sauté for a minute.Add the green pea and curd mixture and keep on stirring until you see first boil. Continue stir unit it goes with 3 boil. Now add Kasturi methi or Cilantro.

Serve hot with Phulka or rice.

NOTE:

• If you're curd is sour then you Kadhi is more delicious so check before using you curd.
• Continue stirring require when you pour curd into hot pan as it may separate the water and curd so stirring is crucial .
• You can replace green pea with bhajiya/pakora, badi and mangodi. 
• Simple don't include any vegetable or bhajiya or badi or mangodi.
• You can also add topping of onion once it's cooked.

Red Kidney Beans Curry / Rajma Curry

Red Kidney beans rich in fiber,protein and carbohydrates. Favorite in North India food and delicious in taste. Here is simple recipe with onion-tomato masala.

Yield:  4 Serving

Ingredients:

       Rajma/Red-Kideny Beans                    150 gram
       Ginger-Garlic Paste                               2 Teaspoon
       Onion                                                    3 Medium (Finely chopped)
       Tomato                                                  2 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Cumin seeds                                           1/4 Teaspoon
       Coriander Powder                                  1/2 Teaspoon
       Turmeric Powder                                   1/4 Teaspoon
       Dry Mango Powder                                1/3 Teaspoon
       Oil                                                          3 Teaspoon
       Garam Masala                                       1/2 Teaspoon
       Salt                                                        As per taste
       Cilantro                                                 a bunch (Washed and chopped finely)


Direction:

Soak red kidney beans overnight. Pressure cook for 3 whistles with adding water double the red kidney beans and add salt.

 Heat oil on medium-high heat until smoke. Add cumin seeds sauté for a minute. Add ginger-garlic paste, green chili, onion and keep on stirring. Once onion turn golden brown in color sauté for a minute.Add tomato while keep on stirring so that masala won't stick to the bottom.

Once oil start separating from the masala add turmeric powder,coriander powder,dry mango powder (amchur) and boiled red kidney beans with it's water.

Cover lid and let it boil for thrice and then close the flame.

Serve with cilantro garnish with rice or chapati or Phulka.

NOTE:

• If you don't want to add Garlic and onion then follow above recipe omitting the same, it would surely delicious with tomato pure with cumin Tadka.

Punjabi Murgh / Punjabi Chicken Curry

Punjabi Murgh is traditional Punjab authentic flavor dish with variety of spices and vegetable touch of Capsicum.

Yield:  4 Serving

Ingredients:

       Chicken                                                  500 gram
       Ginger-Garlic Paste                                2 Teaspoon
       Cinnamon                                              2 inch pice
       Bay leaf                                                 2
       Green Cardamom                                  2
       Red chili                                                2
       Clove                                                     2
       Raw coriander                                     1 Tablespoon (roast and crush in mortar-pestle)
       Onion                                                    3 Medium (Finely chopped)
       Tomato                                                  2 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Coriander Powder                                  1/2 Teaspoon
       Black pepper                                          1/4 Teaspoon (coarse grind)
       Turmeric Powder                                   1/4 Teaspoon
       Olive Oil                                               3 Teaspoon
       Garam Masala                                       1/2 Teaspoon
       Salt                                                        As per taste
       Capsicum                                              1 small (cut into cubes)
       Cilantro                                                 a bunch (Washed and chopped finely)


Direction:

Wash raw chicken fillet 3 times with cold water as to remove blood stains and if it's refrigerated chicken then wash only after it is at room temperature.

 Heat oil on medium-high heat until smoke. Add bay leaf, cinnamon, cardamom ,clove and red chili sauté for a minute. Add onion and keep on stirring. Once onion turn golden brown in color add ginger-garlic paste, crushes coriander,black pepper sauté for a minute.Add tomato while keep on stirring so that masala won't stick to the bottom.

Once the oil start separating from masala add a chicken fillet. Cover the lid and let it cook until chicken water evaporate completely this would take 10-15 minutes only. Occasionally stir in between so it won't stick at the bottom of the pan.

Add a cup of water ,garam masala and capsicum ,let it cook for 5 more minutes while lid covered.

Garnish with freshly chopped cilantro. Serve with hot Phulka or Naan and green salad included onion slices dipped in lemon juice.

NOTE:

For the Super hot red color you can also add a teaspoon of Paprika also called as Kashmiri Lal Mirch.

Dahi Vada / Dahi Bhalla / Thayir Vadai / Perugu Vada /Mosaru Vade / Doi Bora

Dahi Vada are party friendly and healthy dish. Energizing, cholesterol free, enriched Calcium and Vitamin A, what more require for yummy Dahi Vada's.

Yield:  4 Serving

Ingredients:

       White Lentil(Urad dal)                                                                 1 Cup (Soaked overnight)
       Yellow Lentil (Without skin yellow moong dal)                          1/2 cup (Soaked overnight)
       Cumin Powder Roasted                                                               2 Teaspoon
       Red chili powder                                                                         2 Teaspoon
       Green Chili                                                                                 1-2 (Finely chopped)
       Yogurt/Curd/Dahi                                                                       2-4 Cup
       Oil                                                                                               3 Cup (deep frying)
       Sugar                                                                                          1/2-1 Teaspoon
       Salt                                                                                             As per taste
     


Direction:

Soak yellow skinless Moong lentil and white lentil together for overnight or maximum of 6 hours. Remove soaked lentil from water and grind it into a thick paste and check the consistency of paste as smooth and thick. Now with spoon or whisker whisk the batter for 2-4 minutes so that it become light weight and your Vada will be soft and spongy. The consistency thick so add as less water as you can.

Heat oil in the wok and deep fry vada. You can pour batter with the help of spoon and check there should be minimum vada while frying so it will cook well. Fry Vadas until turn light golden brown in color.

Soak Vadas in hot water for 15-20 minutes then drain vadas by carefully squeezing them as to take water out. Mix Salt and sugar in the Curd and whisk to make smooth paste.

Place Vada in the serving bowl add yogurt/dahi then topped with tamarind (imli) chutney, red chili powder a pinch and a pinch of dry roasted cumin powder.

NOTE:

• You can keep vada for 2-3 days by refrigerating them without soaking into water.
• If you're vada batter is just fine then vada's will pop up when you deep fry them which actually make positive that vada will be surely spongy and super soft.
• You can also garnish Dahi vada with cilantro or thin sev or boondi for adding more flavor.
• You can also try same recipe with skinned moong dal also.

How to Prepare Curd/ Yogurt/ Dahi at Home

Yogurt is best way to get daily protein diet. Yogurt is cultured active way which is natural. Daily yogurt help in bowel movement, bacterial infection reduction and make immune system more active.

Yield: 4 Serving

Ingredients:

       Milk                                     2 Liter
       Curd/Yogurt /Dahi              2 Tablespoon
     

Direction:

  Boil milk in the heavy bottom pan on medium heat, stir occasionally so it won't burn at the bottom of the pan. With the first boil stir and make it boil for another 4 minutes. Cool it until it turns lukewarm then transfer to the another glass pan(or Steel pan) add 2 tablespoon of yogurt and keep in the warm place overnight. Do Cover the pan in which your going to make yogurt.Morning at first check and referigerate it for a use.


The making of Yogurt is by fermentation and it take 5-10 hours depending on how warm the surrounding or what weather it is. Covering the lid help to keep temperature warm enough to ferment.

Seasons and Yogurt making:

• In winter cover your pan with sweater and keep near the Air heater with 4-6 feet distance with setting 70 Fahrenheit temperature so it will turn yogurt better way. This is way is best even when it snow.
• In Summer it's all easy so keep yogurt preparing late in night so it won't turn sour.
• In Winter if it's moist and cool then try sweater with heater.

Flavor Yogurt:

• Vanilla Yogurt -Add 1 teaspoon of Vanilla extract in Milk when you keep it for fermentation.
• Almond Yogurt - Add 1 teaspoon of Almond extract in Milk when you keep it for fermentation. Also add almond slice once the yogurt is ready.
• Kerala Yogurt - Add Curry leaves and Cumin seeds when you keeping milk for ferment.

NOTE:

• If you have Clothe dryer and used the same day your planning to make yogurt then place yogurt pan covered with sweater in winter .
• You can make yogurt in your oven too. Repeat the above Directions and then set the temperature at lowest given in your oven and let milk added yogurt sit for 5-6 hours with covered lid.
• Boil milk for longer if you need thick yogurt as boiling it longer burn the max water content in milk.

Raw Banana Cutlet / Kachche Kele Ke Cutlet

Easy snack with raw banana and green pea.

Yield: 4 Serving

Ingredients:

       Potato                          1 Small (Boiled and mashed) OPTIONAL
       Raw Banana               1 Big (Peeled,Boiled and mashed)
       Pea                             1/2 Cup (Boiled and mashed)
       Cilantro                       a big bunch (Washed and finely chopped)
       Green Chili                 1-2 (Finely chopped)
       Cumin Powder           1/2 Teaspoon
       Amchur                      1/4 Teaspoon
       Bread Crumble           1 1/2 Cup (or substitute with chickpea flour)
       Garam Masala             1/2 Teaspoon
       Black pepper               4 (grind in mortar pestle)
       Oil                               4 Teaspoon (for Shallow Frying)
       Salt                              As per taste


Direction:

  In 2 cup of water add potato, green pea and raw banana pressure cook for one whistle.Mix boiled mashed potato ,green pea and raw banana with finely chopped cilantro, black pepper powder, salt, green chili,bread crumble, cumin powder and garam masala powder. Make into dough which is soft but have enough water so binding will not open .Grease you palm with oil and make big lemon size balls pate them to shape into cutlet.

Heat oil in the wok for shallow frying on medium flame. Fry both side of cutlet until golden brown.

Serve hot or at room temperature with Green chutney or Tomato Sauce.

Palak Panner

Yield :    4 Serving

Ingredients:

    Spinach (Palak)     1kg (washed )
    Paneer                   500Gms (Cut in diamond shape)
    Tomato                 2 Big
    Onion                   1 Medium
    Green Chili           1-2
    Garlic                    2-4 cloves
    Ginger                  a small piece
    Cumin                  a pinch
    Stone flower (phathar ke phool)    1 teaspoon
    Cinnamon     2 small piece
    Cardamom        1
    Star Anise    1
    Ghee    3 Teaspoon
    Salt    As per taste
 

Direction:
 
    Heat in pressure cooker for one whistle below ingredients:
 Onion, Spinach ,tomato, Garlic, Ginger, Green Chili all together. Once cool off grind them into a smooth paste.

Fry the cubes of Panner in Ghee until turn light brown.Don't fry for longer time as panner may turn hard. 

Heat Ghee in the wok ,when oil start smoking add cumin seeds, Cinnamon stick, stone flower, cardamom and star anise.Let it cook for just a minute only as it may burn in hot ghee.

Now add the smooth paste which we have grind in first step and continuously stir until mixture start boiling.

Mix Panner cubes and let it boil for another 3 minutes. Serve Palak Panner with hot chapati.

Dal Vada / Lentil Patty / Veg Patties / Parippu Vada

This is free time recipe yet delicious and easy to workout.

Yield:  4 Serving

Ingredients:

       Toor Dal Yellow Lentil               1 Cup (Soaked for minimum 2 hours)
       Chickpea Lentil                           1/2 cup (Soaked minimum 2 hours)
       Ginger grated                               2 Teaspoon
       Onion                                           2 Medium (Finely chopped)
       Green Chili                                   1-2 (Finely chopped)
       Cumin Seeds                                1/4 Teaspoon
       Coriander Powder                        1/2 Teaspoon
       Curry Leave                                 2 sprig
       Oil                                                3 Cup (deep frying)
       Fennel Seed                                1/2 Teaspoon
       Salt                                               As per taste
       Cilantro                                        a bunch (Washed and chopped finely)
       Dil Leave                                     a bunch (Washed and chopped finely)


Direction:

Soak yellow lentil and chickpea lentil for 2-4 hours until it soften. Mix chopped onion,green chili,fennel seed,coriander powder,curry leaves,Dil leaves ,cumin seeds, ginger and salt.

Grind lentil mixture for twice rounds as it need to be semi solid and for 1/4 cup grind into paste which work as binder for the mixture. Mix lentil paste to the above made mixture and make 15-20 small balls and pate them in the bottom so they just look like patties.

Deep fry them from both the side until turn golden in color.

Serve hot or at room temperature with green chutney or tamarind chutney.

Vegetable Biryani

Vegetable Biryani is easy and have nutrients of vegetables and protein from Curd.

Yield: 4 Serving

Ingredients:

        Rice                                          1 1/2 (Washed and soak in water for 30-45 minutes)
        Ghee/Clarified Butter                3 Teaspoon
        Ginger garlic paste                    2 Teaspoon
        Onion                                        3 Medium (thin slice and deep fry to golden brown)
        Curd                                         1 Cup
        Green Beans                            1  Cup (Finely chopped)
        Carrot                                       1/2 Cup (Thin slices of 1 inch)
        Potato                                      1 (Chop into cubes) OPTIONAL
        Pea                                           1/2 Cup
        Salt                                           As per taste
        Cilantro                                    A bunch (Washed and finely chopped)
        Mint Leave                               A Small Bunch ( 6-8 Sticks, Washed and finely chopped)
        Garam Masala Powder            1 1/4 Teaspoon
        Cumin seeds                             1 Teaspoon
        Turmeric                                   1 Teaspoon
        Red Chili Powder                     1 1/2 Teaspoon OR as per taste
   

Masala :      
        Bay Leaf                       2
        Cinnamon                     3 ( 1 inch stick)
        Black cardmom             2
        Clove                             4
        Green Cardamom            3
        Dry Ginger Powder      1/2 Teaspoon
        Asafoetida                     1/4 Teapsoon
        Star Anise                     1
   


Direction:

  Whisk curd then add turmeric , red chili powder , chopped green beans, potato ,carrot and pea. Keep the mixture for at least half an hour to marinate. In a container boil water with salt, one cinnamon , two black cardamom ,one green cardamom ,clove and star anise. After first boil add rice and let it cook until it's 3/4 cooked. Drain water and keep it aside in a bowl.

Heat ghee in wok and once smoke add bay leaf, clove, green cardamom ,cumin seeds. In a minute add onion and cook until it turns golden in color.Now add ginger garlic paste, asafetida , dry ginger powder and keep on stirring so it won't stick. Add Marinate mixture and cook until it evaporate water as it turns into a curry,it would take approximate 5-7 minutes.

Pre-heat oven on 350 Fahrenheit and in oven friendly container add layer of rice then cooked vegetables curry then chopped fresh cilantro and mint leaves. Repeat the layer until done.

Cover the container with foil and cook in oven for 10-15 minutes. Once cooked remove the foil and mix well with help of fork so rice won't break.

Serve hot with Curd or Curd with chopped cucumber, onion. Enjoy the delicious meal.