Mughlai Corn Curry

This rich, creamy, sweet and spicy mughlai curry dish. At first, it is spicy from all the masalas, and when you work through your way to sweet corn, it is actually sweet. It is little different from the other curries. One can have this with rice, naans, paratha, but my personal favorite is garlic naan. Keep in mind, this dish is high in calories, so keep those workout outfits handy, hehe.

Ingredients:-

• 3 cups Sweet Yellow Corn,
  
• 1 Big Red Onion, grated
  
• 4-5 Garlic Cloves, grated
  
• 1/2 tsp Ginger, grated
  
• 1-1/2 cups Tomato Puree
  
• 1 Potato, cubed
  
• 1 cup Khoya, grated
  
• 2 Green Chillies, chopped
  
• 1 tbsp Dhania-Jeera Powder
  
• 1/4 tsp Turmeric Powder
  
• 1 tsp Kichen-King Masala
  
• 1 tsp Red Chilli Powder
  
• 2 Green Cardamom
  
• 1 Bay Leaf
  
• 1 tsp Shaahi Jeera
  
• 1 tsp Amchur
  
• 1/2 tsp Kasuri Methi
  
• 1 cup Vegetable stock
  
• 1/4 cup Heavy Cream
  
• 2 tbsp Oil
  
• 2 tbsp Ghee
  
• 1 tbsp Butter
  
• Salt to taste
  

Method:-

1. Heat oil and ghee in pan. Add shaahi jeera, cardamom, and bay leaf. Roast them.

2. Add potato and cook them.

3. In same pan add onion, ginger, green chili, and garlic. Saute for 3-4 minutes.

4. Add tomato puree, salt, red chili powder, amchur, dhania-jeera and cook for 3-4 minutes or until oil is separated.

5. Add corn, vegetable stock, khoya, and kitchen-king masala. Stir well, cover with lid and let it boil on medium-low heat for 10-15 minutes.

6. Add heavy cream and kasuri methi, stir, and cook it on low heat for 2-3 minutes.

7. Pour this curry in serving bowl and place hipping spoon of butter on top.

8. Serve hot with Garlic Naan.

Enjoy..


Also checkout my upcoming posts..


1.Shaam Savera - Paneer Stuffed Spinach Kofta in Tangy Tomato Gravy.





2. Pasta Shell With Mascarpone and Roasted Red Bell Pepper.




3.Lentil Risotto With Pomegranate Wine.



Enjoy...

Oven Roasted Chatpate Chane and Almonds

This is one of my favorite munchies of all time. Back in India, I and my father enjoyed chatpate chane from a lariwalla every friday while watching Antakshari and Saregamapa on Zee Tv. I always wanted to make these chane at home but never got the chance, until recently. With this same recipe one can use any nuts like Almonds, Cashew, etc.., but never roast chane and nuts together because chana takes much less time to roast then the nuts.

Ingredients:-

• 1 cup Roasted Chana/Garbanzo
  
• 1 cup Almonds
  
• 1 tsp Red Chilli Powder
  
• 1-1/2 tsp Dhania-Jeera Powder
  
• 1 tbsp Lemon Juice or (1/2 tsp Citric Acid)
  
• 1-1/2 tsp Sugar
  
• 1-1/2 tbsp Oil
  
• Salt to taste
  

Method:-

1. Preheat oven on 275f.

2. Mix all ingredients into the bowl.

3. Bake it for 10 to 15 minutes. Stir occasionally.

4. Ready to eat with your favorite Tv Show or movie ; ))

Enjoy...

Spinach and Bottle Gourd Handvo

Life is hectic and tiring these days with my 4-month old. The time passes by very fast, which leaves me hardly any time for the blog :((. But when he smiles, all the tiredness, all the fatigue goes away in an instant. Every morning I wake up thinking that today I am going to post at least a new recipe. I even make drafts but cannot fine tune them. Anyways enough with time problems, finally, I have one easy and quick recipe if you plan a little ahead.

Handvo is very popular Gujarati snack. It looks beautiful and tastes great, but basically it is lentil flour cake, which also smells very nice. It is perfect with tea, coffee, or cold drink. It is easy recipe for picnics or long trips. It stays in fridge for around a week. It is usually made with bottle gourd but could be substituted with squash. I used spinach and pigeon peas for a little more flavor. Traditionally, Handva flour is prepared with many types of lentils which are grounded and mixed, but in modern times, it is flour is readily available in Indian stores.

Ingredients:-

• 3 cups Handvo Flour, store bought
  
• 1 Medium Bottle Gourd, grated
  
• 2-1/2 cups Chopped Spinach
  
• 1/2 cup Pigeon Peas, boiled
  
• 3 cups Yogurt
  
• 3 tbsp Penuts
  
• 1/2 tsp Turmeric
  
• 2 tbsp Dhania-Jeera Powder
  
• 3 tbsp Green Chili-Ginger paste
  
• 2 tsp Red Chili Powder
  
• 2 tbsp Sugar
  
• 4 tbsp Sesame seeds
  
• 1-1/3 tsp Eno Fruit Salt
  
• 1-1/2 tbsp Lemon Juice
  
• 1/2 cup Water
  
• Salt to taste
  

-- For Tadka

6 tbsp Olive Oil
1 tsp Mustard Seeds
3-4 Curry Leaves



Method:-

1. In large bowl, mix handvo flour, yogurt, grated bottle gourd and water. Leave overnight to ferment.

2. Add green chili-ginger paste, turmeric, salt, sugar, dhania-jeera powder, penuts, pigeon peas, spinach, red chili powder and 1/4 cup water leave for 2-3 hours.

3. Preheat oven on 375 F.

4. In the mixture, add Eno and then add lemon juice so that it covers the Eno. Let it bubble and mix well lightly clockwise (in one direction).

5. Grease deep baking dish and pour handvo mix. Sprinkle sesame seeds on top.

6. Heat oil in small pan, add mustard seeds and curry leaves.

7. Give tadka on top. And bake for 40-45 minutes.

8. Serve with tea, coffee, cold drinks, pickle or with any meal as a side dish.

Enjoy...

Tip: Please keep in mind if you have extra water, it will be okay but less water would be bad since handvo will end up dry.

Surti Khaman

Khaman is most popular Gujarati snack. Gujjus can't imagine Gujarati thali without Khaman as a side dish. One popular misunderstanding is khaman dhokla is one in the same thing, but it isn't. Main difference is Dhokla is made out of rice and urad daal, while Khaman is usually made of Chana Daal or Chana Daal flour. There are many varieties in Khaman but main two types are: Nylon Khaman and Vati Dal Khaman.

Nylone khaman is made with besan (Chick Pea flour)and is made instantly. Vati Dal Khaman is made with Chana dal, and it takes a litte more time to cook. Nylon khaman is mostly popular in North Gujarat, and Vati Dal Khaman is more popular in South-Gujarat. This recipe is taken from Surti version of Vati Dal Khaman, hence the name.


Ingredients:-

• 3 cups Chana Dal
  
• 4-5 tbsp Besan
  
• 1 cup Yogurt
  
• 2 cups Water
  
• 3 tbsp Green Chilli-Ginger paste
  
• 4-5 Garlic Cloves, grated
  
• 4-5 tbsp Sugar
  
• 1-1/2 tsp Eno Fruit Salt
  
• 3 tsp oil
  
• Salt to taste
  
• Cilantro, chopped
  

-- For Tadka

3 tbsp Oil
1 tsp Mustard Seeds
1-2 Whole green Chilli
Pinch of salt

Method:-

1. Soak Chana Dal in water for 12 hours.

2. Soak besan and yogurt mix for 5-6 hours.

3. Grind soaked chana dal coarsely.

4. Mix coarsely-ground chana dal with besan and yogurt mix. Add green chilli paste, oil, salt, sugar, and garlic.

5. Leave this mixture in the sun for 7-8 hours for fermentation.

6. Take steamer and boil water on high.

7. Grease containers.

8. Add Eno and mix well.

9. Pour batter into the containers.

10. Steam Khaman for 20 minutes without pressure.

11. Open steamer after 10 minutes and let it cool for 3-4 minutes.

12. Cut khaman into squares.

-- For Tadka

1. Heat oil in pan.

2. Add mustard seeds, When they crackle,add green chilli and pinch of salt.

3. Give tadks to the khaman.

4. Sprinkle chopped cilantro and Serve with chutney and sev.


Enjoy...


Also check out my upcoming posts.



1.Spinach and Bottlegourd Hondvo




2.Oven Roasted Chatpate Chane and Almonds





3. Mughlai Corn Curry





Enjoy...

Fresh Corn Chevdo

This is my mom's one of the best recipe. She won first prize for this one in a side dish competition. This is a spicy corn dish. The inspiration for this was dry corn chevda available in market. As much as I love dry corn chevda, it is a little unhealthy because fried dried corn flakes. I use white corn but one can use sweet yellow corn as well. With sweet corn, there is no need for sugar. I think white corn gives it it better taste though.

Highlights of this dish are Sev and Milk. The milk make this side dish smooth, creamy, and helps it to cook fast. Sev helps in turning down heat from chevdo.

Ingredients:-

• 6 Fresh White Corn, grated
  
• 3 Medium potato, grated
  
• 4 tbsp Green Garlic, chopped
  
• 2 tbsp Ginger-Chilli Paste
  
• 1/4 tsp Sugar(Optional)
  
• 1 cup Milk
  
• 5-6 tbsp Oil
  
• 1/4 Mustard Seeds
  
• Pinch of Turmeric
  
• Salt to taste
  
• Sev
  
• Lemon Wedge
  
• Cilatro, chopped
  

Method:-

1. Heat oil, add mustard seeds. When they crackle, add grated potatoes.

2. Cover pan with lid and let the potatoes cook for 3-4 minutes on mediun heat.

3. Add corn, ginger-chilli paste, salt, milk, and turmeric. Mix well.

4. Cover pan with lid again and cook chevdo for 10-15 minutes on medium heat. Stir frequently.

5. When chevdo is completely cooked, add sugar and mix well. Turn down the heat on low and let it cook for 2-3 minutes.

6. Take out chevdo in serving platter and sprinkle sev on top of chevdo.

7. Serve hot with lemon.

Enjoy...

This is my entry to Visual Treat Event hosted by Sanyukta.

Spinach Tomato Dal

This is simple, tasty, and healthy dal recipe. It is high in vitamin c (tomato) , protein (lentil), and fiber(spinach) from this dal. This item is very good for the pregnant women. I used cherry tomatoes, which infuses the unique sweetness to the dal. I grilled cherry tomatoes a little for serving. It is a simple thing but will look very trendy and will add more a little more flavor to the dal.

Ingredients:-

1 cup Moong Dal
2 cups Spinach, chopped
1/2 cup Cherry Tomatoes, chopped plus extra for grilling.
1/4 tsp Turmeric
1/4 tsp Asafetida
1 tsp Red Chili Powder
1/2 Ginger-Garlic Paste
1/2 tsp lemon Juice
Salt to taste
Cilantro, chopped

-- For Tadka

2 tbsp oil
1/2 Mustard Seeds
3-4 Curry leaves
2 Dry Whole Red Chilli
Pinch of Asafetida



Method:-

1. Cook moong dal in 2 cups of water with spinach, and tomatoes in pressure cook.

2. Whisk lightly after cooked.

2. In cooked dal, add more water and all the other ingredients.

3. Boil for 4-5 minutes.

-- For Tadka

1. Heat oil, add mustard seeds. When they crackle, add
curry leaves.

2. Turn down the heat. Now add whole red chili and pinch of Asafetida.

3. Pour tadka in the dal.

3. Sprinkle chopped cilantro and serve piping hot.

Serving Tip :-

1. Heat little oil in flat pan and grill halves of cheery tomatoes. Serve this tomatoes on top of the dal for more exotic look and flavor.

Enjoy...

Hariyali Paratha

First of all, I have news to share with all of you. I and my DH blessed with baby boy last month.. This will explain my prolonged absence from blog world. I hope to resume to active duty with this new blog entry. So lets us get to it right away.

This is healthy and flavor-full paratha recipe, however the taste is very different from regular paratha. The Green and Pigeon peas together make it a unique in texture, color, and taste. The texture is very soft, the color is green with tinge of regular parathas.

Ingredients:-

• 2 cups Wheat Flour
  
• 1 cup Pigeon Peas, boiled
  
• 1/2 cup Green Peas, boiled
  
• 1/4 cup Cilantro and Mint
  
• 3-4 Green Chilli
  
• 1 Small peace of Ginger
  
• 1 tbsp Dhania-Jeera Powder
  
• 1 tbsp Lemon Juice
  
• Pinch of Asotida
  
• Salt to taste
  

Method:-

1. Mix Pigeon peas, green peas, cilantro, mint, ginger, green chilli, dhania-jeera powder, asefotida, salt and lemon juice in blender to make it a puree.

2. Mix all the ingredients into the large bowl.

3. Knead the soft dough using little water. Keep aside for 1 hour.

4. Make lemon-sized balls from the dough.

5. Roll them with rolling pin.

6. Heat non stick skillet on medium-high heat.

7. Cook paratha on hot non-stick skillet.

8. Flip the thepla after one side is cooked a little bit, apply little oil on it.

9. Then flip to the other side and apply little more oil on that side, cook both sides until cooked.

Enjoy...

Tip: Use cooking spray to control the amount of oil which goes into it.