Vegetable Kolhapuri ~ Kolhapuri Vegetable Curry with Kolhapuri masala recipe

Diposting oleh adiba
Kamis, 30 Oktober 2014
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Cooking regional cuisines with their own special chilly is like bringing the same flavor and heat required for the dish. If you happen to find Kashmiri chilly, Goan chilly, Guntur chilly, Bedgi chilly, do try the regional special recipes. This Vegetable Kolhapuri needs kolhapuri lavangi mirchi to get the right spice and color for the dish.

Kolhapuri Vegetable Curry

This is a easy to prepare side-dish that goes well with roti, naan and pulao. It may look like a spicy dish with the color, but its a mild flavored curry with cashew paste, which thickens the curry.


                                                   Kolhapuri Masala Recipe

 Ingredients:

Dry Red Kashmiri Chilly - 4
Dry Red Chilly - 4
Corriander seeds - 2 tsp
Pepper - 1 tsp
Fenugreek seeds - 1/4 tsp
Nutmeg - a small pinch
Cloves - 4
Cinnamon stick - 1'inch size
Dry Coconut - 2 tsp's
Cardamom - 4

Method:

kolhapuri masala

Dry roast the above ingredients in slow flame for about 5 minutes, till its lightly roasted and gives out a nice aroma.

step1

Cool the roasted spices and grind into a fine powder. You can store in a air tight container and refrigerate it for further use.




                                               Vegetable Kolhapuri Recipe
Ingredients:

Onions - 2
Ginger garlic paste - 2 tsp's
Bay leaf - 1
Oil - 2 tbsp's
Cashews - 10 / 15
Tomato - 1
Turmeric powder - a pinch
Kolhapuri Masala - 2 tsp's
Chilly Powder - 1 tsp (optional)

Vegetables:

Carrot - 2
Potato - 2
Beans - 6
Green peas - 1/4 cup

Method:

veg

Grind the cashews with warm water into a fine and smooth paste. set this aside.

Peel the skin of the carrot and potato, dice them lengthwise. chop the beans. Steam the vegetables for including green peas for about 12 minutes.

step2


Heat oil in a pan, add bay leaf and finely chopped onions and ginger garlic paste. roast the onions in slow flame, till they turn light golden color. Now add turmeric powder and salt to the onions. Then add in the kolhapuri masala powder and chilly powder(optional). saute along with the onions.

step3

Now add 1 cup of water and let the curry come to a boil.

step4

Add the cashew paste to the curry and let it come to boil. now add finely chopped tomatoes and mix with the curry.

step5

Finally add in the steamed vegetables to the curry and mix slowly. Remove the curry from flame.

Garnish the curry with corriander leaves.


Kolhapuri Vegetable Gravy

Serve with pulao varieties, Roti, Naan or pulka.


Notes:


If you cannot find kashmiri chilli, use normal dry red chilly available with you and add kashmiri chilly powder in the curry.

This is a semi gravy so add water accordingly.

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Bhindi sabzi

Diposting oleh adiba
Rabu, 18 Juli 2012
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Its July, and i want to declare that i failed miserably in my resolutions. one of my resolution was to blog frequently. i don't know, something in me is keeping me away from blogging. probably i should change my mindset, go ahead and fight. coming over to bhindi sabzi. 


Bhindi sabzi is one side-dish that i am trying very frequently now a days. this can be prepared quick and makes a great pair with roti or chapathi. Dry vegetable curry is called as sabzi. what i like about this sabzi is, its tangy, as we add amchur powder or lemon juice. and the kasuri methi(dried methi leaves) gives an extra taste. 


If you have sabzi masala, you can use it. you need not add any other spice powders. if you dont have sabzi masala then you have to use various spice powders like cumin powder, curry powder, garam masala, amchur powder and kasuri methi. 


                                                                Bhindi Sabzi
                                                                                                                            Print this post 

serves - 2
preparation and cooking time: less than 30 minutes

Ingredients:

  • Okra / Bhindi - 250gms
  • Onion -1
  • Tomato - 1
  • Green chilli - 1
  • Ginger - 1 inch size (finely chopped)
  • Garlic - 3 cloves (finely chopped)
  • Turmeric powder - 1/2 tsp
  • Curry powder or Sambhar powder - 2 tsp
  • Cumin powder - 1/4 tsp
  • Garam masala / Kitchen King masala - 1/4 tsp
  • Amchur powder - 1/4 tsp or Lemon juice - 1 tsp
  • Kasuri methi - 1/2 tsp
  • Oil - 3 tbsp
  • Cumin - 1/2 tsp
  • Curry leaves - 1 sprig
Method:

  1. Chop the onions and tomatoes finely. slit the green chilli and set apart. chop the head and tail of bhindi's and cut them diagonally as 2 inch sized pieces. 

  2. Heat 2 tbsp of oil in a pan and fry the bhindi pieces for about 2 minutes. remove them from pan and set apart.

  3. Heat the rest of oil in a pan, add cumin, garlic, ginger, green chilli and curry leaves, saute them at medium flame, till they are almost roasted.

  4. Add finely chopped onions and saute till they turn translucent. then add finely chopped tomato and saute till till they turn soft and mushy. add salt, turmeric powder and mix well. 

  5. Add salt to taste, curry powder, cumin powder, garam masala and amchur powder and mix well with the onion and tomato mix. 

  6. Then add the fried bhindi to the pan and mix well with the masala's. keep the flame in medium and cook the bhindi in the pan with its lid covered for about 3 - 4 minutes. make sure to check the bhindi in between, so that they don't stick to the bottom of the pan and get burned.

  7. Once the bhindi is cooked, add kasuri methi and lemon juice(if amchur powder is not added) and mix well. switch off the flame and garnish with corriander leaves.

Serve with roti or chapathi.



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Vegetable Biryani

Diposting oleh adiba
Minggu, 07 Agustus 2011
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Biryani's are for Weekends at our home. I delayed posting biryani recipe, as i wanted to find out fool-proof recipe. After getting live demo from one of our friend Anitha on how to prepare this biryani, i could'nt wait long and tried it instantly. It came out so Perfect! Thanks Anitha!


Biryani is of different types, I largely confuse biryani with Pulao. Later i started to differentiate as, If rice and veggies cooked in thick coconut milk its Pulao. If rice and Veggies cooked by adding Ginger-garlic paste and masala's its Biryani. I sometimes cook biryani in coconut milk, Its one of the perfect tasting biryani.

This Biryani recipe is so simple and easy. Its Cooked in Pressure cooker, thus makes an easy one pot meal.
I have got many failed attempts on preparing biryani.There are two main points to be followed. One, Measure and use rice-water ratio(its always 1 : 1 and 1/2) . Then pressure cook exactly for 12 minutes in medium flame. One more point in making Pressure Cooker Biryani is, always use Aluminium Pressure cooker, this avoids the rice sticking to the bottom and browning.


This Biryani Recipe has Curd, which makes this Tastier. I Personally felt, this Biryani gets little tangy  taste from Curd and Tomatoes and also Lemon. So adding Chilli Powder for Spicyness is must. Altogether This Biryani tastes Spicy and Tangy with loads of Vegetables.

I used India Gate Basmati Rice - Tibar. I have also tried with Lal Quilla upon Rak's Suggestion, which worked out Very Perfect. Thanks Raks!

Recipe for 3 or 4 adults.

Ingredients:

Rice : Water ratio is always 1 : 1 and 1/2

Basmati Rice - 400 gms / 4 cup's
Water - 6 cup's

Vegetables:

Red Big Onion - 3
Ginger-Garlic Paste - 2 tbsp
Greenchilli - 4
Carrot - 2 (peeled)
Potato - 1 (peeled)
Beans - 7
Cauliflower - 5 small florets  (washed in hot water)
Green Peas - 1/4 cup
Tomato - 2

Masala's:

Turmeric powder - 1 tsp
Chilli Powder - 2 tsp
Corriander powder - 2 tsp
Garam masala - 1/2 tsp
Thick Curd - 1/2 cup

For Tempering:

Oil - 4 tbsp
Ghee - 2 tbsp
Cinnamon - 1 inch
Cloves - 4
Bay leaf - 1
Star Anise - 1
Sombu / Saunf - 2 tsp

To add Last:

Mint/Puthina Leaves - 1/4 cup
Corriander Leaves - 1/4 cup
Lemon - 1/2


1. Soak Basmati Rice in water for about 15-20 minutes. after soaking drain the rice and keep aside. Measure 6 cup's of water and set aside.

2. Chop the Onions lengthwise, slit the green chilli's and set aside.

3. Chop Vegetables into big chunks and keep aside. Chop Tomatoes in round shape.

4. Heat Oil in Wide Bottomed Pressure Cooker, add Ghee, add cinnamon, cloves, bayleaf, starnise and saunf and roast them.

5. Add Onions and Green chilli's, fry the onions till it turn light brown, this takes atleast 3-4 minutes. once onion is fried add Ginger garlic paste and mix with the onions.

6. Add the Vegetables carrot, beans, potato, green peas, cauliflower and mix with the onions. add salt to the vegetables so that cooking is easy.

7. Add Turmeric powder, chilli powder, corriander powder and garam masala. mix well with the onions. add Curd and mix well. let the masala's mix with vegetables and the whole mix leaves oil on sides of the pressure cooker. This step takes atleast 3 minutes in medium flame.

8. Add Tomatoes and give a mix. let the cooker be in medium flame and let the tomatoes gets mashy. this takes another 2 minutes.

9. Now add measured 6 cup's of water and 4 cup's of rice, let the whole mix boil. once the water boils, add 1/2 a lemon's juice and give a mix.

10. Add Mint and corriander leaves on top(dont mix).

11. Close the Pressure cooker with its lid. keep in medium flame. dont put weight.

12. Cook exactly for 12 minutes in medium flame and stop the fire. let the biryani rest for 10 minutes. after 10 minutes, open the pressure cooker lid, give a slow mix and transfer to serving bowl.

Serve Biryani Hot with Onion Raita.

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Veg Cutlet

Diposting oleh adiba
Kamis, 28 Juli 2011
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My Cutlet experiments finally ends here. I have tried to make cutlet before, but ended up in mess. cutlets will break on oil while deep frying or the cutlet drinks more oil. after all such failed attempts, here is my Just Pass Venture for you all. All Thanks to Divya's recipe and Namratha's recipe.

Veg Cutlet

Ingredients:

Potato - 2

Carrot - 1
Beans - 6
Onion - 1
Green Peas - fistfull
Beetroot - 1/4

Oil - 1/2 tsp
Saunf / Sombu - 1/4 tsp
Green Chilli's - 2
Ginger - 1 inch size

Corriander powder - 1 tsp
Corn Flour - 1 tsp
Garam Masala - 1/2 tsp
Corriander Leaves - 1 tbsp (finely chopped)

Maida - 2 tbsp (mixed with 3 tbsp's of water)
Wheat Bread - 4 slices

Vegetable Cutlet

Method:

1. Toast 2 slices of bread, trim the corners, cut into small pieces and grind them into coarse powder.Now Bread crumbs are ready. you can also use readily available Bread crumbs from the bakery shops.

2. Boil the Potatoes, peel its skin, Mash them finely, refrigerate for 1 hour atleast.
Finely chop the other Vegetables.

3. Steam cook the finely chopped carrot, beans, green peas and beetroot. after steam cooking, cool and mash them all together. strain the excess liquid from the vegetables.

4. Heat 1/2 tsp oil in a pan, add saunf, ginger, green chilli's and saute them. then add finely chopped onions and fry till it turns light golden colour. Now add salt to taste, Garam masala and corriander powder and mix well with the onions.

5. Now add steam cooked and strained Vegetables to the pan and mix well with onions and masala's.
cook on low flame, till there is no moisture content.

6. Now add the mashed potato, corriander leaves and mix with the vegetables in the pan.

7. Remove from flame and let the vegetables get cooled down.

8. Add 1 tsp corn flour to the vegetables and mix with your hands. Then Dip 2 slices of bread in water, squeeze the water and just add the bread pulp to the vegetables and mix well with hands. knead them all together.

Veg Cutlet

9. Then pinch a lemon sized vegetable mix and shape them in round shape. use cookie cutter to shape or a bangle. or even a round shaped tumbler.

10. Dip the Cutlets in maida mix first and then wrap them with bread crumbs.

Vegetable Cutlet

11. Arrange the wrapped cutlets in a plate and cover them with cling flim or with foil sheet. store the plate in fridge for about 30 minutes at least. You can store even overnight and thaw it for 30 minutes before frying.

12. Heat 1/4 cup of oil in a pan and Deep fry the cutlets, till they turn into golden brown colour in medium flame.

13. Remove the Cutlets on Tissue paper, serve with tomato ketchup. a cup of Masala Chai will make a nice pair!

Notes:

1.If serving for kids, you can use green chilli paste instead of finely chopped green chilli's.

2. After storing the cutlets in fridge, bring the cutlets to room temperature by taking them out 10 minutes before frying.

3. Using Wheat bread or brown bread makes these cutlets an healthier ones and its tastes great too.

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Avarakkai Poriyal & Cabbage Poriyal

Diposting oleh adiba
Rabu, 27 Oktober 2010
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To Make me Eat Fruits will be very tough. My father and me used to have fight on it. the same continues with my husband also. But when my son feeds me any fruits, i will eat. We are Strange Mom and Son!   But I love to eat Vegetables. My meal starts of with small quantity of rice and more vegetables(poriyal).

Whenever I prepare two poriyal's i see to that, two vegetables should be of different colours. if Keerai / Greens are prepared for the day, i avoid Beans and Broad Beans. its simple as no two identical colours on my plate. its good to have different colours of vegetables for a meal.  i found that my Poriyal recipe's are very less  in the blog and thus am in the process of adding two at a time ;)

Avarakaai Poriyal / Broad beans stir fry

I cook this atleast once in a week. This Broad Beans have good fibre content. without googling, thats what i know about the vegetable.

Avarakaai Poriyal
Ingredients:

Avarakaai / Broad Beans - 1/4 kg
Big Onion - 1
Grated Coconut - 2 tbsp's

For Tadka:

1 tsp Oil
1/4 tsp Mustard
1/2 tsp Split Urad Dal
1 sprig Curry Leaves
2 Dry Red Chilli's

Method:

Trim the head and tail part of the Avarakaai / broad beans. Wash them Thoroughly &  (Naar edukkavum).  and chop them into small pieces.

Add a 1/2 cup of water to the chopped avarakaai and boil them for 3-4 minutes.
or
Microwave the avarakaai with little water at very high for about 4 minutes. [Use the leftover water for preparing sambhar or Curry.]

Heat Oil in a Pan, add mustard and let it splutter, add urad dal, red chilli's and curry leaves and roast them. add the cooked avarakaai without any water to the pan and give a stir. add salt to taste and grated coconut to the pan and give a stir.

Remove from the flame and serve with Hot Rice and Ghee.

Cabbage Poriyal with Chick peas / Cabbage Stir Fry

Cabbage Poriyal
Ingredients:

Cabbage - 100gms
Green chilli -2
Boiled chickpeas - 1/4 cup
Onion - 1

For Tadka:

1 tsp oil
1/4 tsp mustard
1/2 tsp split urad dal
1 sprig curry leaves

Method:

Have Pressure Cooked Chickpeas Ready.

Chop the Onion and Cabbage finely.

Heat oil in apan, add mustard & let it splutter, add urad dal, curry leaves , slitted green chilli and roast them.

Now add chopped onion and fry till they turn transparent. add the chopped cabbage an give a stir.

Add boiled chickpeas an salt to taste to the pan an give a stir.

switch off the flame and serve for vathakuzhambu or sambhar rice.

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