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Raw Banana Curry- Homemade
Ingredients: Raw Banana, Onion, Garlic, Ginger, Tomatoes, Coriander, Cinnamon, Jira, Red Chili, Garam Masala, Turmeric , Curry Leaves, Hing and Oil/ Ghee.
Zutaten:
2 Zwiebeln, klein geschnitten
2 Knoblauchzehen, klein gehackt
1 Stk. Ingwer, daumengroß klein gehackt (oder 1-2 TL Ingwerpulver)
1-2 getrocknete Chillischoten, klein gehackt
1 handvoll Kartoffeln, in mungerechte Stücken
200 gr. Brechbohnen aus der Dose
150 gr. rote Linsen
200 gr. Blattspinat (frisch oder TK)
1 Dose Kokosmilch
1 Dose Kichererbsen
2 Dosen gehackte Tomaten (400 gr.)
200 gr. Erbsen (TK oder Dose)
etwas Gemüsebrühe (250 - 500 ml)
1 TL Kurkuma
3 TL Currypulver
2 TL Garam Masala
1 TL Zimt
Salz und Pfeffer
Zubereitung:
In einem Topf Öl erhitzen und zuerst die Zwiebeln bei mittlerer Hitze andünsten bis sie glasig sind.
Knoblauch, Ingwer und die Chillischote dazu geben.
Nach einigen Minuten die Gewürze untermischen und für 1-2 Minuten erhitzen.
Anschließend Kartoffeln, Kichererbsen und Bohnen dazu geben und alles gut vermischen.
Mit der Kokosmilch und den Tomaten auffüllen und kurz aufkochen lassen.
Sobald es kocht Linsen, Spinat und Erbsen dazu geben und etwas Gemüsebrühe dazu gießen bis das Gemüse leicht bedeckt ist.
Bei geschlossenem Deckel auf kleiner Flamme für 15 Minuten köcheln lassen. Währenddessen gelegentlich umrühren.
Wenn sich alles gut vermischt hat mit Curry, Zimt, Salz und Pfeffer abschmecken.
Warm servieren und mit frischer Petersilie oder Minze garnieren.
Fertig!
Zutaten:
250 gr. eingeweichte rote Linsen
1 große Zwiebel, klein geschnitten
jeweils 1 EL Kreuzkümmel, Garam Masala, Kurkuma
3 Knoblauchzehen, klein geschnitten
2 EL Ghee bzw. Butterschmalz (oder Öl)
1 Dose (425 ml) Kokosmilch
n.b. Salz, Sojasauce, Ingwer
bei Bedarf etwas Wasser
evtl. 3-4 getrocknete Chilischoten, klein gehackt
Zubereitung:
Die roten Linsen sollten mindestens 2 Stunden eingeweicht werden.
Die Zwiebel bei mittlerer Hitze in Ghee andünsten und die Gewürze dazu geben.
Anschließend kommen die Linsen mit etwas Wasser und der Hälfte der Kokosmilch dazu.
Die Gewürze dazu geben und gut umrühren.
Immer darauf achten, dass die Linsen genügend Flüssigkeit haben, damit sie noch aufquellen.
Als letztes den Knoblauch und evtl. etwas Ingwer dazu geben und für ca. 15-20 Minuten köcheln lassen.
Evtl. etwas Flüssigkeit (Wasser / Kokosmilch) dazu geben.
Wenn die Linsen zerfallen sind, mit Salz und Sojasauce abschmecken.
Fertig!
Paneer =250 grams
Water =2 cups
Onion=1
Tomatoes=2
Green cardamom crushed= 2
Cloves =6
Black pepper powder =1 tsp.
Vegetable oil =3 tbsp.
Paste of ginger-garlic
& green chilli =1 tsp.
Turmeric Powder =1/2 tsp.
Kashmiri chilli powder =2 tsp.
Cumin seeds =1 tsp.
Coriander leaves /curry leaves=Few
Salt to taste .
1. Cut the paneer into cubes.
2. Boil tomatoes and then peel off the skin. Mash them to make a pulpy sauce.
3. Heat oil in a pan.
4. Add cumin seed first then cloves then sliced onion, once it is
transperent add, ginger-garlic-green chilli paste.
5. Then add cardamom, black pepper powder, chilli powder, salt,
turmeric. Stir well.
6. Add pulpy tomato sauce. Fry for few more minutes.
7. Now you can add water and boil. Let it cook on medium heat till
the gravy becomes thick.
8. Finally add the paneer cubes. (If you have enough time u can deep
fry this paneer in oil until it is golden brown)Do not cook for more
than a minute after putting paneer. Remove from heat.
P.S if you are adding curry leaves u can add them while you are
cooking the onion.
Last day a friend of mine asked about this recipe for her Lunar new year celebrations,thought about sharing with her and you!!!. Happy new year to all of you.
Simple veg pulavu (a different style)
* basmati rice= 3/4 cups
* unsalted butter or ghee = 1tablespoon
* raisins = 2 tablespoon
* cashew nut= 2 tablespoon
* 1/4 teaspoon whole cumin seeds
* 3 whole cardamom pods
* 1 cinnamon stick, broken in half
* 1 1/2 cups water
* salt = as per your taste
For the vegetables:
* unsalted butter or ghee= 2 tablespoon
* small onion = 1/4 thinly sliced
* minced fresh ginger = 1 tablespoon
* garlic = 2 clovced (minced)
* cumin seeds = 1/2 tablespoon
* cardamom pods = 5
* Mixed vegs
* small cauliflower florets, green beans, cut into small pieces,3 small potatoes peeled and quartered,1 medium carrot, cut into small pieces
* 1 teaspoon salt
* 2/3 cup water
* 2 tablespoons toasted shredded coconut (not necessary)
Directions
1.Rinse rice under cold running water til water runs clear Set aside for some time
2.Melt the butter or ghee in a thava over medium-high heat and add raisins, cahsew cumin seed, cardamom pods, and cinnamon stick and toaste for around 2 minutes. When it is ready add the rice and cook, continue stirring, until toasted.
3. Now u can add the water and salt and cover it then bring to a boil in simmer,( until the rice is tender) it will take around 20 minutes and after that remove from the heat and keep it side for some time ( fluff with a fork and set aside).
4.By this time u can prepare ur veg.s. For that melt the butter and add the onion and cook tilit turn lightly browned then add the garlic and ginger and cook, when its cooked add raisins, cumin seed, and cardamom and cook.It will take few mnts .
5.Stir the mixed vegs and salt. Raise the heat to high and add water cover it and cook for 4 - 5mnts.
Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated.
6. Add the rice to this and mix care fully...
Yeah pulavu is ready
Have a great week end...
Please visit my foodshot setfor few more recipes
Fed up with vaniila ice-cream? Fancy something different with the left overs?
Here is something for you.
Left over vanilla ice-cream=200 gm
Honey= 2 spoon.
chocolatecream= 4 spoon.
(chocolate cream= Set your oven in a very, very, low temp for 2 mnt or so.
Place chocolate in a heatproof bowl into the oven and leave for a few
minutes. Recommended temp is 110C 225F or ¼ gas mark. Leave for a few
minutes, then take out and stir gently to make sure it is all nicely
melted and allow it to cool)
Crushed biscuit = 2.
Crushed dry fruits= 1 spoon.
Any essence of your taste= 2 drop.
Method:
Whip the vanila ice-cream with honey and essence.
Make small layer of ice-cream in a bowl. Spread a small portion of
crushed biscuit and dry fruits.
Make a small layer of choclate cream and pour Ice-cream over this
again. Repeat the process.
Cover with a well-fitting lid and it is ready for the freezer.
While serving, add a few drops of your favourite liqueur for that
extra-special flavour even few drops of orange juice also do some
magic.
Let me know if you like it. Enjoy your week end.
Sorry about the noise in the picture..ISO setting was too high..frgt to change it.
Thanks dear friends for helping me to re-live those moments with my
Tulip dragon Fly. Nice to know that you enjoyed it. Special thanks for
your personal mails.
Decided to give u my thanks by way of a recipe. (oh,yes yet another
one from me.)
A friend of mine asked me the other day, why can"t you give us a
recipe with our national vegetable potato(:P) So here comes a Potato
cury, the Indian way.
It is a mild cury, can go with bread, as a topping for pasta,
chappati, even as a sandwich.
what we need?
potatoes=4
Salt = as per taste.
Onion(sliced)=1 big and I small.
Garlic=2 Cloves.(crushed) you can use paste too.
Ginger(grated)= 2cm piece. (according to your taste).
Turmeric= 1tsp
vegetable oil= 2tsp.
1 tsp mustard seeds.
Green chilli=1 (chopped) with or with out seed-as per your taste.
Black pepper powder =half tsp.
ground cumin powder=1tsp
Optionals:
Garam masala=1/4 tsp
Mint/ curry leaves or any other similar fresh greens= finely chopped one tsp.
Double cream=4 tsp.
or
ococonut powder=3tsp. (Add to 1/2 glass of hot water and stir well)
Method:
1. Cut the potatos and cook in boiling salted water for 6-8 minutes,
until just
tender, then drain and set aside.
2.Heat oil in a large saucepan, add mustard seeds and fry til they begin to pop.
3.Add onion and fry til soft but not brown with bit salt. (may take 2 to 3mnts).
4.Add cuminseed powder, greenchilli,ginger,garlic,black pepper and stir well.
If you have garam masala add that to when this things done.
5.Add potatos stir well.
6.Cook, covered, for around 3-5 minutes, stirring occasionally, until
potatoes are very tender and coated with spices.
7.Now add your double cream or coconut milk and stir for 1 now turned
the gass off, add the greens, cover it with a lid and let it be there
for couple of more mnts.
My Food clicks are here:
www.flickr.com/photos/deepapraveen/sets/72157625741798699...
Yes the yummy mild Potato curry is ready for you.
How to make puffy Puri | Poori Recipe | Breakfast Recipe.
Poori is a deep fry common and famous breakfast recipes in India. It is usually prepared with wheat flour, salt and water. Though it is a simple and basic recipe, how to make puffy puri is a challenge !!!. Some tricks and tips have to be followed to make this delicious poori. This poori recipe is loved and liked by everyone from kids to elders irrespective of all age groups.
Recipe Link: asmallbite.com/how-to-make-puffy-puri-poori-recipe-breakf...
Thanks for your appreciations on my food-shots and easy recipes. Like the previous ones I hope you will like this too.
....................................................................................................................................................................
Tomato - 4 nos
Turmeric powder - 1/2 tsp
Chilly powder - 3/4 tsp
Salt - As reqd
Water - 3/4 cup
Grated coconut - 1/2 cup
or
Coconut powder= 2 tsp
Shallots - 2 nos
Coconut oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 10 leaves
1)Place tomatoes in a vessel along with turmeric powder, chilly
powder, salt and water.
2)Boil it on a low flame til the tomatoes get mashed well.
3)Grind together coconut and small onions along with water.
If you are using coconut powder grind shallots and then add coconut powder.
4)Add it to the tomato gravy.
5)Allow it to boil for few more miniutes.
6)Heat oil in a small pan.
7)Splutter mustard seeds.
8)Add curry leaves and saute for a while.
9)Pour it into the tomato gravy and mix well.
10) Tomato Curry is ready.
Serve Tomato Curry with chapathy or rice.
...............................................................................................................................................................
You can even make a tomato rice with this.
Left over rice (cooked ofcourse) = 1 small bowl.
Ghee or butter= 50 gm.
Tomato curry=1 Glass.
1.Heat butter in a vessel.
2.Add left over rice and stir for 2 minute.
3.Add the curry. Mix well and stir for another few more minutes.
Your tomoto rice is ready.
Click here for more of my food-shots 99
Baked Moong Dal Kachori is a snack made from lentils and indian spices. Generally it is fried but i have made an healthier version by baking it instead of frying.
Recipe
cravecookclick.com/baked-moong-dal-kachori-recipe/
This kachori has sweet and savory flavors and goes really well with hot tea or chutney.
Thanks dear friends for your encouragement for my food-shots
Thanks for all your comments and mails. Some one asked me for a simple stir fry recipe( the Indian way). This is how my mom make stir fry. This is my version of stir fry with plantain. Hope you will enjoy this as my previous recipe shots. If you like it let me know.
Raw banana/plantain= 2.(or pottatto)
Green chilli=2
Chilli poweder=1/2t.spoon.
salt to taste.
Turmeric = 1/2 t.spoon.
Oil= 2 Table spoon.
0nion – 1 big onion
Mustard seeds – 1/4 tsp
Curry leaves – 1 tsp
1.Take water in a vessel and put some salt and turmeric in this.
2.Cut the raw banana into small cubes and put it in water for half an hour.
(If you are using pottatto"s then no need to follow this step) and drain this.
4.Heat oil in a wide pan,add mustard seeds and
when it start crackle, , add curry leaves and onion after few miniutes
(put the gas to simmer)
5.Add red chilly powder and sauté well.
6. put the banana into this and mix well with the banana cubes
Keep on stirring for some time you can add very little water.
7.Keep a lid on top of it and let it be there till the bananans
cooked. It won"t take too long.
8. After some time you can stir it again and make sure it is dry.
Now your stir fry is ready.
P.S: This is the way my amma( mom) prepares this dish.It is a dry
dish. 'Mezhukku' means 'oil' in Malayalam and 'Puratti' means 'smear'.
Please visit my foodshot set if you like to see more of this kind
Sprouted Green Gram Sundal / Sprouted Moong Sundal is a wholesome and filling protein packed Navratri recipe. Actually sprouting is a process of germinating seeds that can be consumed raw or cooked. Sprouts are rich in dietary fibre, Vitamin K and other essentials minerals. Sprouts is said to be the best food for weight loss. Also sprouts helps to regulate blood sugar level, reduce cholesterol and eating raw sprouts increase digestion power. You can use this sprouts in salads, soups and also prepare it as sundal. I usually prepare this sprouts atleast once a week mostly raw or half cooked and it is also simple and healthy snack to feed your hunger pangs.
Recipe Link: asmallbite.com/sprouted-green-gram-sundal-sprouted-moong-...
Recipe Link: asmallbite.com/chilli-idli-recipe-chilli-idli-fry-recipe/
Chilli idli fry recipe is a merge of Indo-Chinese cuisine. Idli's are cut into cubes, deep fried in oil, tossed with onion, capsicum and some sauces. If you don't prefer deep frying, the idli's can be shallow fried, but the original recipe calls for deep frying. Kids who hate to eat idli also likes this chilli idli recipe. The leftover idli made in the morning, can be used to prepare this recipe and we have a happy feeling that we have not wasted any food. It is also a delicious and great dinner idea.
❤WatermelonCurry❤: www.youtube.com/watch?v=YL5l4l7KE28
Our cooking channel will entertain you with most #interesting #recipes and we are #feeding #poor by our own #cooking #food, please #like, #share our #video and #subscribe our #channel, your subscribe will #help to poor.
The recipe that changed my mind about eggplants. Please head over to Tongue Ticklers
for the recipe and a virtual kitchen journey!:)
This Fennel Seeds Chutney or Sombu Chutney (Tamil) is prepared by grinding fennel seeds, coconut, small onion and chilli as main ingredient. As a kid, whenever I visit my grandmom's house in Srirangam, Trichy, she used to make this chutney with hot ghee dosa's. Still I could recollect those nostalgic memories about the taste of this chutney. As all of us know munching on a few fennel seeds will refresh our breath after an odorous meal and get rid of bad breath. Fennel seeds is good for reducing obesity, as it suppresses the appetite and creates a feeling of fullness and it works as a natural fat buster by breaking down the fats. As I could not find this version of sombu chutney in internet elsewhere, I called my mom to pass this recipe to me. Also I am very happy that I am the first to share this version of Sombu Chutney / Fennel Seeds Chutney through my blog.
Recipe Link: asmallbite.com/fennel-seeds-chutney-sombu-chutney-recipe/
Ingredients:
200 ml/1 cup heavy cream (I used Amul Fresh Cream)
1 tbsp butter
225 gms finely chopped dark bitter sweet chocolate (I used Morde brand -100 gms milk chocolate and 125 gms dark chocoalate)
cocoa powder OR chopped toasted nuts of your choice OR desiccated coconut OR icing sugar OR chocolate rice for dusting
#ChickenCutlets For Poor Kids: www.youtube.com/watch?v=7PeGFC5auFo
Our cooking channel will entertain you with most #interesting #recipes and we are #feeding #poor by our own #cooking #food, please #like, #share our #video and #subscribe our #channel, your subscribe will #help to poor.
Khara sev recipe is a South Indian snack made with besan flour, rice flour and some spices like chilli powder and pepper corns. There are lot of variations in this karasev, like spicy karasev, garlic karasev, motasev, pepper karasev, sattur karasev etc but this karasev recipe is a spicy version. You can make it as a soft texture or crispy one. It is a crunchy evening tea time snack and an easy diwali snacks recipe to prepare for this festive occasion.
asmallbite.com/karasev-recipe-khara-sev-recipe-easy-diwal...