Kebab Curry

Kebab Curry is a quick fix for non veg lovers. To tell you honestly, i learned this from my dear hubby. He is fond of kebabs and what better than a kebab curry for him. This dish is easy to make and doesn't need much time for cooking. Here, I am sharing the recipe with step by step pics...



Ingredients:

Mutton seekh / Chicken Seekh Kebab  - 2 Cut in pieces

Gram flour / besan - 1 tbs

Red Gravy - 3 tbs

Green chilly - 1 chopped

Ginger Garlic paste - 1 tbs

Turmeric powder - 1/2 tbs

Red chilly powder - 1/4 tbs

Meat masala-  1 tbs

Coriander powder - 1/2 tbs

Salt to taste 

Coriander leaves

Oil for frying

Method:

In a wok heat oil and fry kebab pieces for 5 minutes. Keep on tissue paper.



I fried and sauteed kebabs in the sam wok..If you wish you can also do the same.

In a wok, heat 2tbs oil, add chopped green chilly and ginger garlic paste. Saute for a minute.



Add  Red Gravy now and after a minute add turmeric, coriander, red chilly powder, meat masala and salt. Saute again.



Add fried kebabs in it ( you can also roast kebabs instead of frying). Toss.

 Now add approx. 1.5 cups of water. Let it boil. In a bowl mix gramflour and water. Pour this in the curry and mix.

Slowly, the curry will turn slightly thick. After 2 minutes switch off the flame.

Kebab curry is ready. Garnish with chopped coriander. Serve with fulkas, tandoori roti, naan or simple tawa chapati..



Hope you liked it...

Boiled Bengal Gram and Spinach in stir fried Tomatoes / Palak Chana Dal

Palak Chana Dal or Boiled Spinach and Bengal gram in stir fried tomatoes is an extremely healthy recipe. The taste is good and a nice variation to dals. Spinach makes this healthier and children will also prefer it over simple dal. I specially love this when it is made by Mom in Law. I learnt this from her. So here I am sharing the recipe for this easy dal....

Ingredients:

Spinach - 500 gms
Bengal Gram / Chana Dal - 100 gm
Tomatoes-  4 chopped
Onion - 1 small chopped coarsely 
Cumin seeds - 1/2 tbs
Green Chillies - 2 chopped
Garlic - 3 cloves chopped
Turmeric powder - 1/2 tbs
Red Chilly powder - 1/2 tbs
Coriander Powder - 1/2 tbs
Salt to taste
Asafoetida - 1 small pinch

Method:

Soak bengal gram for 30 minutes. Then drain water.

Chop spinach leaves. Pressure cook spinach leaves, bengal gram in 2 cups water. Add 1/2 tbs turmeric powder and 1/2 tbs salt. Give it 3 whistles or cook for 12 minutes.

 
In a pan, heat 4tbs of oil. Once hot add cumin seeds, chopped garlic, green chillies and saute for 2 minutes.

Now add chopped onion, saute till it tuns translucent. Now add chopped tomatoes. Add 1/4 tbs salt. Cook for 7 minutes. 

 
Add 1/2 tbs coriander powder, 1/2 tbs red chilly powder, a pinch of asafoetida powder (optional).

At the end add boiled spinach and grams in the tomatoes mixture. Saute and let it cook for 5 minutes or till it becomes thick ( extra water evaporates ). 

Palak chana dal is ready. Serve with light chapatis or layered parathas.

 Hope you liked it .....

Punjabi Kadhi / Onion Fritters in Yogurt and Gram flour Sauce

Kadhi Chawal, the name in itself is enough to make an Indian hungry. The rich creamy yogurt and gramflour ( besan ) sauce is just so relishing and if accompanied with rice, it can create a magical meal. Popularly known as " Kadhi " In India. Kadhi has got many variations too, different regions have different methods to prepare it and yes a different taste too.. Here I am sharing the recipe of a Punjabi Kadhi with step by step pictures...



Ingredients:

For Sauce

Yogurt / Curd - 1.5 cup
Gram Flour - 3 tbs
Salt
Turmeric powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Fenugreek Seeds - 1/2 tbs
Cumin seeds - 1/r4 teaspoon
Crushed Coriander seeds - 1/2 teaspoon
Oil

For Tempering

Pure ghee - 2 tbs
Whole dry red chillies - 3-4
Mustard seeds - 1/2 tbs
Cumin seeds - 1/2 teaspoon
Curry leaves - 8-10
Asafoetida - 1 pinch
Red chilly powder - 1/2 tbs

For Fritters

Onion - 1 chopped
Salt to taste
Gram flour- 6 tbs
Water



Better view of whole spices..asafoetida, soda, fenugreek seeds, coriander seeds, mustard seeds, cumin seeds ( from left to right)

Method:

Fritters -

Chop onion and add  to 4 - 5 big tablespoons of gram flour. Add a pinch of soda, 1 teaspoon salt and with 1/ 4 cup of water make a batter.



Heat oil for deep frying in a wok. Check by dropping a drop of batter whether it is ready for frying.

Once hot, drop balls of batter with hands on medium flame. Fry them till golden brown..It takes about 7-8 minutes. Fritters are ready .Keep aside.

                                                                                                                                                                           

Sauce-

Beat 1.5 cup of curd. yogurt and mix 3 tbs of gram flour in it. Whisk properly and add 3 cups of water and mix.

In a wok, heat 2 tbs of oil, add 1/2 teaspoon cumin seeds, fenugreek seeds. As they splutter, add 1 tbs of turmeric powder, 1/2 tbs coriander powder and immediately pour the curd gramflour mix in it. Mix it.



Add salt and let it boil. Keep stirring as it thickens. If the mixture thickens more than required, add more water and if it is thin add gramflour paste ( gram flour plus water paste).

As the kadhi attains sauce like texture, switch off the flame.

                                              

Tempering-

In a pan, heat 2 tbs desi ghee. Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 2-3 whole dry red chillies, curry leaves, one pinch asafoetida. As they start to splutter. Add the tempering kadhi. Close the lid.

Kadhi is ready. I generally add one more tempering of a pinch of red chilly powder in desi ghee before serving. It adds to the flavour and presentation.

Enjoy Punjabi Kadhi with rice or chapati.

Hope you liked it...

Roasted Baingan Bharta / Roasted Aubergine in tomato Sauce

An authentic dish of Punjab, this roasted dish has awesome smoky flavor. Roasted mashed brinjal / aubergine in tomato onion sauce and topped with chopped coriander..oooh its just soo tempting.. Here I am sharing the recipe with pictures...



Ingredients:

Round fresh brinjal - roasted on direct flame or coal
Tomatoes - 3 big chopped
Onion - 2 chopped
Green Chillies - 2 chopped
Garlic cloves - 4 chopped
Asafoetida / Heeng - 1 small pinch
Turmeric powder - 1/2 tbs
Coriander powder - 1 tbs
Red Chilly powder - 1/2 tbs
Garam Masala- 1/2 tbs
Cumin seeds- 1/2 tbs
Coriander leaves - chopped
Salt to taste
Oil - 4 big tbs

Method:

Peel the black skin from brinjal, remove seeds and hard fibres from the mashed brinjal.



In a wok , heat 4 tbs of oil, add cumin seeds and as they splutter, add chopped green chillies and garlic. Saute.



Now add chopped onions, fry till golden and then add chopped tomatoes and saute while pressing with  spatula.



 After 7-8 minutes add all the dry masalas , salt and heeng, mix.



Add mashed brinjal and mix properly.



Garnish with chopped coriander leaves.

Serve with chapati or as a side dish.

Hope you liked it....