Chole Bhature

Chole bhature is an all time favourite pinjabi dish. It's the most popular dish of India and is loved by one and all. It is an combination of spicy chickpea curry served with deep fried pooris. It's normally served for breakfast but can be had as any meal of the day. If you have soaked chickpeas it can be prepared within minutes and ideal for an weekend meal! here is the simple recipe of this wonderful dish..

Ingredients:

Chole:
dry white chickpeas(kabuli channa)- 2cups
onion roughly chopped- 1large
tomato roughly chopped- 2large
ginger-garlic paste- 1tbsp
red chilli powder -2tsp
chole masala- 2tsp
coriander powder- 1tsp
cumin powder- 1tsp
amchoor powder- 1tsp
1 tea bag/ 1tsp tea powder tied in a muslin cloth(optional)
cumin seeds- 1tsp
oil -2tsp
salt to taste

Bhature:
all purpose flour/maida- 2cups
fine sooji/chiroti rava- 1/4cup
curd/yogurt- 2tbsp
sugar- 2tsp
baking soda- 1/4tsp
ghee/oil- 1tsp
salt to taste
oil for deep frying

Method:

Chole:
1. soak chickpeas overnight.
2. grind together onion and tomatoes.
3. heat oil in a pressure cooker, add cumin seeds, when they splutter add ginger garlic paste, all the
    masala powders and saute for a minute. Now add onion-tomato puree and fry for 2-3mins.
4. add soaked chickpeas, salt and tea bag. Adjust the water accordingly. Pressure cook it for 3-5
    whistles.
5. serve hot with bhature. This will also taste good with naan, poori, chapathi, rice and pulao.

Bhature:
1. Take all the ingredients( except oil that has to be taken for deep frying ) in a bowl. Then add water
     little by little and knead it into a smooth dought. allow it to rest for 10mins.
2. to make the bhature, take a small ball of the dough, roll it into a poori(it should be slightly thicker
    than the regular poori) and deep fry it in a hot oil.
3. serve hot along with chole, with sliced lemon and onions in the side.

See also:
Green chickpeas curry(hara channa masala)
Togari kalu curry(pigeon pea curry)
peas pulao
green peas masala
gujarati thepla

Cabbage Thoran

Cabbage Thoran is one of the side dishes served in Onam Sadya along with the rice. It is also called as Cabbage Poriyal in Tamil Nadu. This is very simple and preparation time is also very less. As this is very less in calories you can have it guilt free. Don't forget to soak the chopped cabbage in salt water for 15mins before cooking because pesticides will be sprayed to the cabbage.

Ingredients: 1cup chopped cabbage
                   2 green chilies finely chopped
                   1tbsp curry leaves
                   2tbsp grated coconut
                   2tbsp chopped coriander
                   2tsp oil
                   1/2tsp mustard seeds
                   1/2tsp cumin seeds
                   a pinch of asafoetida
                   salt to taste

Method: 1)Heat oil in a pan, add mustard seeds, cumin seeds and when they splutter add asafoetida,
                  curry leaves, green chilies and fry for a minute.
               2)Add cabbage, salt and cook uncovered in a low flame till the cabbage gets cooked.
               3)Add coriander, coconut and mix well.

Note: If you will overcook, cabbage will change its color.
       
See Also: Pumpkin Thoran
                Channa Sundal

Matar Paneer

Matar Paneer is one of the favorite delicacy among vegetarians. This is an excellent and an mouth watering side dish, probably most frequently ordered dish in Indian restaurants. Green peas and Paneer cooked together into a delicious gravy, it is usually served as an side dish along with naan, roti, paratha, rice and pulao.

Ingredients: 1cup paneer(cottage cheese) cubes
                    1cup green peas(fresh/frozen/soaked)
                    1/2cup tomato chopped into cubes
                    1/4cup onions chopped into cubes
                    6-7 garlic cloves
                    1' ginger
                    1tsp dhania powder
                    1tsp red chilli powder
                    1/4tsp turmeric powder
                    1/2tsp garam masala powder
                    1/4tsp amchoor powder
                    3tsp oil/butter
                    1tsp cumin seeds
                    salt to taste

Method: 1)grind together onions, tomatoes, garlic and ginger into an smooth paste.
              2)heat oil/butter in a pan, add cumin seeds and when they splutter add the masala paste and fry
                 till the oil separates.
              3)add dhania powder, red chilli powder, turmeric powder, garam masala powder, amchoor
                 powder and fry for a minute.
              4)add green peas, paneer, salt and cook in low flame till the green peas turns soft. add water        
                 if required while cooking.
              5)serve hot.

See also: Vegetable Makhanwala
               Dum Aloo
               Tomato Curry
               Sweet Corn Curry
                 
                    

Hara Chana masala(Green chickpeas curry)

Green Chickpeas is available in abundance during this season. Chickpeas are a type of pulse with one seed pod containing two or three peas, they are very rich in protein. Off the season, dried and frozen green chickpeas are also available. The recipe is quite different from the regular chana masala, chickpeas are cooked in rich coconut gravy. This goes very well with chapati, rice and poori.

Ingredients: 1cup green chickpeas
                    1 large onion finely chopped
                    1 large tomato finely chopped
                    1/4cup coconut grated
                    4 green chillies
                    5-6 garlic cloves
                    1' ginger
                    3tbsp coriander leaves finely chopped
                    1/2' cinnamon
                    2 cloves
                    1 cardamom
                    1tsp poppy seeds
                    1/2tsp turmeric powder
                    1/2tsp mustard seeds
                    1/2tsp cumin seeds                  
                    3-4tsp oil                
                    salt to taste

Method: 1)grind together coconut, green chillies, garlic, ginger, coriander leaves, cinnamon, cloves,
                 cardamom and poppy seeds coarsely by adding little water. keep aside.
              2)heat oil in a pan, add mustard seeds, cumin seeds and when they splutter add onions and fry
                 till they turn pink, add tomatoes and cook till they become soft.
              3)now add turmeric powder, masala paste and fry till the oil separates.
              4)add green chickpeas, salt, water(checking the consistency) and cook till the chickpeas are
                 soft.

               
                                      

Togari kalu curry(pigeon pea curry)

Along with the avarekalu season comes this Togari kalu(pigeon pea) season. These are the rich sources of protein. In India split pigeon peas(toor dal) are one of the most popular pulses being an important source of protein in an mostly vegetarian diet. Here the pea is cooked in the rich coconut gravy along with the Indian spices.

Ingredients: 1cup togari kalu
                    1 onion large finely sliced
                    1 tomato large finely sliced
                    1/4tsp turmeric powder
                    4-5tsp oil
                    salt to taste
       masala: 1/4cup coconut grated
                    3 green chillies
                    5-6 cloves garlic
                    1' ginger
                    2tbsp coriander leaves
                    1tsp poppy seeds
                    1/2' cinnamon
                    2 cloves
                    1 cardamom
                    1tsp coriander seeds
                 
Method: 1)grind together all the ingredients of the masala by adding required amount of water.
              2)heat oil in a pan add onions and fry till they turn pink, add tomatoes and cook till they are
                 soft. add grinded masala and fry till the oil separates.
              3)add togari kalu, salt and water if required, cook till the peas turn soft.
              4)serve hot with chapati, rice or poori.

Green peas masala

I have always tasted this dish in restaurants and I had no idea that it could be so tasty if prepared at home. Ample of fresh green peas is available during this season, so I'm including this green peas in most of my dishes. Green peas masala goes very well along with roti, naan, poori, ghee rice, pulao etc.

Ingredients: 1cup green peas(fresh/frozen/soaked)
                    1/4cup onion finely sliced
                    1/4cup onion chopped into cubes
                    2 tomatoes chopped into cubes
                    3tsp ginger-garlic paste
                    1/4cup grated coconut
                    4-5 green chillies
                    1/4cup coriander leaves
                    1/2tsp jeera powder
                    1/2tsp dhania powder
                    1tsp garam masala powder
                    1/4tsp turmeric powder
                    5-6tsp oil
                    salt to taste

Method: 1)grind together coconut, onion cubes, tomatoes, green chillies, coriander leaves and ginger-garlic
                 paste to form a smooth paste.
             2)heat oil in a pan, add onions and fry till they turn pink, now add grinded masala  and fry till the oil
                separates. add jeera powder, dhania powder, garam masala powder, turmeric powder and fry for
                a minute.
             3)add green peas, salt, water if required and cook till the green peas is done.

Sweet Corn Curry

Corn curry is a really quick recipe and taste really good. The main taste in this recipe is of coriander, mint and coconut, it is a spicy curry and taste best when served with rotis or parathas and rice.

Ingredients: 1cup boiled sweet corn
                  1/4cup grated coconut
                  1/4cup coriander leaves
                  1/4cup mint(pudina) leaves
                  5-6 green chillies
                  5-6 garlic cloves
                  1' ginger
                  1 onion sliced
                  1tsp khus-khus
                  3 cloves
                  2 cardammoms
                  1' cinnamon
                  3tsp lemon juice
                  4tsp oil
                  salt to taste

Method: 1)grind together coconut, coriander, pudina, green chillies, garlic, 
               ginger, onion and khus-khus by adding little water to form a smooth 
               paste.
            2)heat oil in a pan, add cloves, cinnamon, cardammom and fry for half 
               a minute. add grinded masala and fry till the oil separates.
            3)add boiled sweet corn, salt and cook in low flame for 5-10min.
            4)put off the flame, add lemon juice, mix well and serve hot.
    

Pumpkin Thoran

Pumpkin Thoran is a traditional Kerala recipe, it is also called as pumpkin poriyal in tamil. Here pumpkin is stir fried along with coconut and spices, this will be an perfect side dish with steamed rice. Thoran can be made with any vegetable of your choice such as french beans, carrot, cabbage etc. Pumpkin has very much health benefits and is very less in calories. Try and incorporate some pumpkin into your diet and reap the health benefits of this fantastic vegetable.

Ingredients: 1cup pumpkin chopped into small cubes
                    1 small onion finely chopped
                    2 green chillies finely chopped
                    4-5 garlic cloves crushed
                    1/4tsp turmeric powder
                    3tbsp grated coconut
                    1tbsp curry leaves
                    2tsp channa dal
                    1/2tsp mustard seeds
                    1/2tsp cumin seeds
                    2-3tbsp oil
                    salt to taste

Method: 1)heat oil in a pan add mustard seeds, cumin seeds, channa dal and when they splutter add
                  curry leaves, green chillies, turmeric powder and fry for a minute.
               2)add onions, garlic and fry till they turn pink.
               3)add pumpkin cubes, salt and cook well till the pumpkin becomes soft. it should not be   
                  overcooked.
               4)put off the flame. add grated coconut and mix well. serve hot with steamed rice.

Tomato Curry

Tomato curry is an very simple and very tasty curry ever made. This can be prepared with in few minutes and doesn't need much ingredients, all that is required is good ripe tomatoes. This is the most basic recipe, you can enhance the flavour by adding any herbs and spices of your choice.

Ingredients: 4 large tomatoes sliced
                    1 large onion sliced
                    2tsp ginger-garlic paste
                    3tbsp coconut milk
                    1tbsp curry leaves
                    2tbsp coriander leaves finely chopped
                    1/4tsp turmeric powder
                    1tsp red chilli powder
                    1tsp garam masala powder
                    1/2tsp sugar
                    4tsp oil
                    1/2tsp mustard seeds
                    1/2tsp cumin seeds
                    salt to taste

Method: 1)heat oil in a pan, add mustard seeds, cumin seeds and when they splutter add onions,
                  curry leaves,ginger-garlic paste and fry till the onions turn pink.
               2)add tomatoes and fry for 2min. now add turmeric powder, red chilli powder, garam
                  masala powder, sugar, salt and cook for 3min.
               3)add coconut milk and cook only for a minute more.
               4)garnish with coriander leaves. serve hot with roti and rice.

    

Vegetable Makhanwala

Vegetable Makhanwala is a very popular dish in restaurant menu cards. Makhan means 'Butter', here an array of vegetables are cooked in rich makhanwala gravy. The butter and cream added to the curry
gives it an very creamy texture. This can be served along with rotis, parathas and rice.

 



Ingredients:1cup mixed vegetables(potato, carrot, french beans, capsicum, green peas, cauliflower)
                     sliced
                   2 large tomatoes
                   1 large onion
                   5-6 garlic cloves
                   1' ginger
                   1/4tsp turmeric powder
                   1tsp red chilli powder
                   1tsp garam masala powder
                   3tsp cream
                   2tbsp coriander leaves finely chopped
                   3tbsp butter
                   1tsp cumin seeds
                   salt to taste

Method: 1)grind together tomatoes, onions, garlic and ginger to form a smooth paste. keep aside.
               2)heat butter in a pan and when the butter melts add jeera, when it splutters add all the
                  vegetables and fry till they are half done.
               3)add the masala which we have grinded and fry till the oil separates.
               4)add turmeric powder, red chilli powder, salt and cook till the vegetables turn soft.
               5)add cream and cook only for a minute.
               6)garnish with coriander leaves and cream.
 

Cabbage curry

Bored with the usual cabbage poriyal? here is an intresting recipe of cabbage. cabbage is one of the most misunderstood vegetables over the years. it almost sends kids scurrying away from the dining tables, but employing this in a subzi as a side for rotis was something that I always liked. This one is very tasty and delicious, try it and your family would be hooked.

Ingredients: 1 cup chopped cabbage
                    1/4cup green peas
                    1 onion chopped
                    1 tomato chopped
                    1tsp ginger-garlic paste
                    2tsp coriander leaves finely chopped
                    1tsp curry leaves
                    1tsp red chilli powder
                    1/4tsp turmeric powder
                    1/2tsp mustard seeds
                    1/2tsp cumin seeds
                    4-5tsp oil
                    salt to taste

Method: 1)heat oil in a pan add mustard seeds, cumin seeds and when they splutter add onions, ginger-
                 garlic paste, curry leaves and fry till the onions turn pink, now add tomatoes and cook them
                 till they become tender. now add red chilli powder, turmeric powder and mix well. add
                 cabbage, green peas,salt and cook without covering the lid in low flame till all the water
                 from the cabbage drains out. garnish with coriander leaves.
              2)instead of green peas u can use carrot, capsicum, gobi or beans.   

Baby corn curry

Baby corn is favourite among kids, you will rarely come across someone, who dislikes baby corn. it can be seen in the wide variety of dishes starting from  salads to manchurians. This curry is an unique combination of baby corn with delectable spicy flavours, here i have used capsicum along with baby corn, u can use any vegetables of your choice like green peas, carrot, gobi, potato and beans. If you love baby corn this is for you.

Ingredients: 1 cup baby corn roundels
                    1/2cup capsicum cubes
                    1 onion large sliced
                    1 tomato large sliced
                    2tsp ginger-garlic paste
                    1tsp pepper powder
                    1tsp garam masala powder
                    1/4tsp turmeric powder
                    1/2tsp cumin seeds
                    3-4tsp oil
                    salt to taste

Method: 1)heat oil in a pan add cumin seeds and when they splutter add onions, ginger-garlic paste and
                  fry till they turn pink. now add tomatoes and cook till it becomes tender. add garam masala
                  powder, turmeric powder, pepper powder and fry for a minute. now add baby corn roundels
                  and fry for 5min, when they are half cooked add capsicum, salt and cook till the vegetables
                  becomes soft.
               2)serve hot with roti and rice.
                    

Matki ki usal

Matki ki usal is one of Maharashtra's most famous snack. Matki is a tiny kidney bean also known as moth, mat or mother bean. the dish is rich in protien and is good for growing children and vegetarians.

Ingredients: 1cup matki
                   1onion finely chopped
                   1tomato finely chopped
                   3green chillies finely chopped
                   2tsp ginger-garlic paste
                   3tsp coriander leaves finely chopped
                   2tsp curry leaves
                   3tsp lemon juice
                   1/2tsp dhania powder
                   1/2tsp jeera powder
                   1/4tsp turmeric powder
                   1tsp garam masala powder
                   2-3tsp oil
                   1/4tsp mustard seeds
                   1/4tsp cumin seeds
                   salt to taste

Method: 1)clean and soak matki overnight and the second day transfer this to sprouts maker or an
                 casserole. check after 1-2days and you will find the sprouts.
              2)heat oil in a pan add mustard seeds, cumin seeds and when they splutter add curry leaves,
                 green chillies, ginger-garlic paste and fry for a minute. now add onions and fry till they turn
                 pink, add tomatoes and cook till they are tender. now add turmeric powder jeera powder,
                 dhania powder, garam masala powder and fry for a minute, now add sprouted matki, salt,
                 little water and cook in the low flame till the matki is done.
              3)add lemon juice and coriander leaves. mix well.
              4)if you like garnish it with grated coconut. serve hot with bajre ki roti or rice roti or u can just
                 have it as a snack.

Gobi matar masala

I'm sure most of you make aloo matar on a regular basis, try replacing aloo with gobi which is an yummy combination with green peas, but then an indian food blog will be incomplete without these delecious everyday curries!

Ingredients: 2cups gobi(cauliflower) florets
                    1cup green peas
                    1 onion large sliced
                    2 tomatoes sliced
                    2 green chillies slit
                    2tsp ginger-garlic paste
                    3tsp coriander leaves
                    1tsp red chilli powder
                    1/4tsp amchoor powder
                    1/2tsp dhania powder
                    1/2tsp jeera powder
                    1/4tsp turmeric powder
                    1tsp garam masala powder(optional)
                    1tsp cumin seeds
                    1/2tsp fennel seeds(optional)
                    4-5tsp oil
                    salt to taste

Method: 1)soak cauliflower florets in the luke warm water by adding salt for 30min. clean them and
                 drain the water. keep aside.
              2)heat oil in a pan, add cumin seeds, fennel seeds and when they splutter add ginger-garlic
                 paste, green chillies and fry for a minute. now add onions, curry leaves and fry them till the
                 onions turn pink. add tomatoes and cook them till they are tender. now add red chilli
                 powder, amchoor powder, dhania powder, jeera powder, turmeric powder, garam masala
                 powder and fry for a minute. add gobi, green peas, salt and cook for 5-10min in low flame.
                 garnish with coriander leaves.
              3)serve hot with rice or chapati.

Bhindi Do Pyaza

Bhindi Do Pyaza is a north indian dish. The hindi name for Okra/Ladyfinger is Bhindi and for onions is Pyaz. Do in Hindi means twice or double. Do pyaza denotes presence of double the quantity of onions than that found in any other style of preparation. The curds added towards the end of this dish add more sharpness to this dish. This is the kind of vegetable subzi u would definitely reach out for second and sometimes third serving:)

Ingredients: 3cups sliced bhindi 
                     1 1/2cups sliced onions
                     3 green chillies sliced
                     3tsp ginger paste
                     3/4cup whisked curds
                     1tsp garam masala powder
                     1/4tsp turmeric powder
                     1tsp cumin seeds
                     4tsp oil
                     salt to taste

Method: 1)Heat the oil in a pan, add the cumin seeds and allow the seeds to crackle.
               2)Add the onions, turmeric powder, ginger paste and green chillies and cook till the     
                  onions are tender.              
               3)Add the bhindi and salt and cook over a medium flame till the bhindi is tender.
               4)Add the whisked curds and cook till the curds dry out.
               5)Serve hot with parathas or rotis.

Avial

Avial is an important dish of the Kerala cuisine. Avial has an unusual combination of  vegetables with curd and coconut to give a balanced flavor which is highly nutritious. Other main ingredients to flavor and season this aviyal is the coconut paste,curry leaves and coconut oil which gives a very unique aroma to this dish. avial is one of the main dishes that goes on your plantain leaf as you sit down to devour your onam sadya.

Ingredients:  1 drumstick cut into 2" pieces

                      1/2cup white pumpkin sliced

                      1/2cup carrot sliced

                      1/2cup beans sliced

                      4 green chillies

                      1/2cup grated coconut

                      1tsp cumin seeds

                      1/4cup beaten curds 

                      1/4tsp turmeric powder

                      1tsp coconut oil

                      3tsp curry leaves

                      3tsp oil

                      salt to taste

Method: 1)grind together coconut,green chillies, jeera into a smooth paste and keep aside.

               2)heat oil in a pan add drumsticks and cook for two minutes, add rest of the 

                  vegetables, turmeric powder and cook till they are half done. add coconut paste,

                  salt, water and cook for 3minutes. add curds, curry leaves and cook for another 2 

                  minutes.

               3)take off the flame, pour the coconut oil and close the lid immediately to seal the 

                  aroma.

               4)serve hot with rice.    

          

Dum aloo

Dum aloo is a very popular north indian recipe.Every culture has it's own version of the dum aloo. Dum means cooking in steam. Dum cooking brings the oil or ghee, used for the preparation, to the top of the dish thus improving its appearance.This Dum Aloo preparation uses baby potatoes which are easier to cook. You may however, use medium sized potatoes, each cut into 2, if you do not find baby potatoes. here i have made amritsari version of dum aloo. u can serve this as a main dish along with indian breads, parathas, rotis and rice. this will be a very popular party dish and who doesn't like potatoes?

Ingredients: 10-15 baby potatoes

                     1cup tomato puree

                     1onion sliced

                      3tsp ginger-garlic paste

                      5-6 kaju soaked in water

                      2tsp red chilly powder

                      1tsp jeera powder

                      1tsp dhania powder

                      2tsp garam masala powder

                      1/2tsp turmeric powder

                      3tsp yogurt(curd)

                      1tsp cumin seeds

                      a pinch of asafoetida

                      oil for deep frying 

                      salt to taste

Method: 1)Peel, wash and prick potatoes all over with the help of a fork. Keep in salted water    

                   for fifteen minutes.heat sufficient oil in a kadai and deep-fry the potatoes on 

                   medium heat till golden brown. if you are worried about the excess oil you can 

                   parboil the potatoes .

               2) grind the soaked kaju into a smooth paste.

               3) heat 5-6tsp oil in a pan add cumin seeds, asafoetida, ginger-garlic paste and fry for

                   a minute. add onions and fry till they turn pink. add kaju paste, tomato puree and fry

                   till the oil separates. now add all the dry masala powders and after a minute add 

                   fried(or parboiled) potatoes, salt and cook till the potatoes are done by adding 

                   required amount of water. finally add whisked yogurt and cook in low flame for 2min.

               4) garnish with fresh cream and coriander leaves.