Jolly Homemade Recipes: indianfood

Showing posts with label indianfood. Show all posts

The Kala chana curry is staple food at my home. This is simple punjabi curry recipe is very easy to make. Kala chana, also known as 'Kale Chole' is an exotic Punjabi delicacy, which is cooked in onion and tomato based gravy with flavorful and aromatic Indian spices.

This is a thin curry dish like consistency and is not thick or creamy, is a perfect accompaniment with jeera rice , lachha paratha or chapati also.

While making chana recipes, always soak the chickpeas overnight to soften them. Black chickpeas are a rich source of protein and is excellent for growing up kids and people who are into sports or need lots of energy. This is good food for them.

This is my mother recipe. She prepares very well and too yummy...This is my and my family favorite dish. It's a popular North Indian dish.

We Punjabi's prepare this kala chana especially on Saturday's either on lunch or dinner, whenever we all sisters demanded for black chole-chawal to my mother, she said we prepared kala chana on saturday only :D I don't no behind the story of making black chole on saturday :D :P

I have learn't this kala chana curry recipe from my mother. Her recipes are always easy and made with basic ingredients like punjabi Moong-masoor di dal , dal makhani, aloo-gobi-matar, aloo-methi and so on.

Category	Cuisine	Prep Time	Cook time	Total time	Serves
Main Course	Punjabi - North Indian	10 minutes + Soaking Time	45 Minutes	50-55 Minutes	4-5

Ingredients:

Black Chickpeas/Kala Chana - 1 Cup
Roughly chopped Onion - 2 large
Roughly chopped Tomato - 2 Large + 1 small
Baking soda- a pinch
Ginger-Garlic Paste - 1 tsp
Red Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt - To Taste
Oil - 3 tbsp
Fresh chopped Coriander Leaves - 2 tbsp (for garnishing)

For the masala :

Onion, chopped - 2 nos
Medium size tomatoes, chopped - 3-4 nos
Ginger-garlic paste - 1tsp
Green chillies - 2 nos (slit or julienned) [optional]

Preparation Method:

1. Wash and soak kala channa over night, keep soaked kala chana in fridge.

next day, pressure cook it with little salt, adding a pinch of baking soda and 4 cups of water to the pressure cooker, Close the cooker. As it starts steaming, turn down the heat to low flame and cook for approx. 25 to 30 min.

2. Turn off the heat and wait until all the steam has released before opening the pressure cooker. In another bowl, take boiled chickpeas and water from cooker and keep it aside. Don't throw the water we'll use this chole water later in curry process.

3. For making masala - In a mixer grinder, add finely chopped onion, tomatoes, ginger-garlic paste and green chillies(optional), grind it and make a thick paste, add 1 tbsp of water(if it is required).

4. Heat oil in a cooker, add the above onion-tomato masala.

5. Add all above Indian spices except garam masala like chilli powder, coriander powder, turmeric powder, salt and mix well, saute for a minute.

Mix well, cook masala on a low flame until oil separates.

6. Add cooked chana along with water, salt and bring it to boil.

7. Add garam masala, 1 tbsp of chopped coriander leaves and simmer for 10 minutes or until gravy thick.

8. Garnish with chopped coriander and serve. As you can see we had it with rice, chapati along with some salad on side.

Happy Cooking & Enjoy :)

Curd Rice is truly comfort food from South India origin. It is very easy and healthy recipe. It always surprised me how the simple ingredients makes a flavorful meal. Curd rice is also known as "Yogurt Rice". While it is most easily prepared by simply mixing boiled rice and yogurt, more elaborate methods can be used when needed. You can prepare this with your leftover rice.

Curd Rice is an instant recipe even kids will love them. I never had this type of curd rice before my marriage, because in North-India people usually eat curd-rice mixing rice with curd only, not adding tadka in it. But when I tasted this curd rice, I am fan of it. So I just tried making on my own twist and I ended up in a much better way.

You can make end number of rice like lemon rice, Tomato pulao, sweet rice pudding and famous tawa pulao

Let's start to make this easy and quick recipe with simple step-by-step process.

Preparation Time: 10 mins
Cooking Time: 5 mins

Ingredients :

Raw Rice - 1/2 cup
Thick curd - 1 cup
Salt - to taste
Finely chopped Coriander leaves for garnishing - 1 tbsp
Tutti-Frutti - 1/2 tbsp

To temper/tadka:

Mustard seeds - 1 tsp
Urad dal - 3/4 tsp
Finely chopped Green chillies - 1 no
Hing - a pinch
Curry leaves - 6 to 8

Preparation Method :

1. Rinse rice twice and boil or pressure cook rice with 2 cups of water. Keep it aside to chill.

2. Combine rice along with curd together in a bowl and keep it aside. Sprinkle little milk if you prefer.

3. Then heat oil in a kadai , add the mustard seeds, when the seeds crackle, add the urad dal, curry leaves and green chillies and saute on a medium flame for 1 minute, while stirring continuously.

4. Add the tempered/ tadka into the curd rice mixture, add required salt and give a quick stir.

5. Garnish with chopped coriander leaves and I used tutti-frutti. Serve warm or chilled as per as preference.

Note :

1. Make sure to cool down the rice before you add curd.
2. You can mash the rice also before adding curd.
3. you can add seasonal fruits like grapes and pomegranate.

Enjoy and Happy Cooking :)

This is traditional Punjabi Baingan ka Bharta recipe. It is a regular dry veggie that is cooked in every punjabi kitchen.

It is one the most popular dish in Indian Cuisine, made up with roasted eggplants with less indian spices. There are two ways to roast the eggplant in a stove or either in a microwave, but then you won't get the smoky flavor of the baingan..

I love to roast the eggplant in stove. Sometime I prepare simple bhartha or sometimes with Peas also both of dishes are delicious !!! It is a flavorful dry veggie and staple food in every Punjabi grew up. This is quick, delicious and my all time favourite dish.

A simple punjabi baingan bharta recipe without the use of many spices. We simply love this recipe in its simplicity and taste. I have learned this recipe from my mom who cooks excellent Punjabi food.

Let's start to make this easy and quick recipe with simple step-by-step process with photos.

Ingredients :

Eggplant/bhartha baingan - 1 large-sized
Frozen peas/ matar - 5 tbsp
Finely chopped Onion- 1/2 cup
Finely chopped tomatoes - 1 cup finely
Chopped Green chili/hari mirch - 1 no
Red chili powder/lal mirch powder - add as required tsp or as per your required
Coriander powder - 1/2 tsp
Salt to taste
Garam Masala powder - 1/2 tsp
Chopped coriander leaves/dhania patta
Food Oil - 2tbsp

Preparation Method :

1. Clean the eggplant with kitchen towel, then make small cuts on the baingan with a knife. then apply some oil all over and keep it for roasting on an open flame.

2. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly cooked.

3. With a knife check the doneness. The knife should slid easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools down.

4. Peel the skin from the roasted and smoked eggplant.

5. Mash the cooked eggplant using with fork or steel bowl or you can even chop finely.

6. In a kadai, heat oil. Then add finely chopped onions and chopped green chilies and saute for a minute.

Saute the onions till translucent. Don't brown them.

7. Add the chopped tomatoes and mix it well.

Saute for few minutes, then add frozen peas(this is optional), mix well.

8. Saute the tomatoes till the oil starts separating from the mixture. Then add all basic indian masale's in it red chili powder, coriander powder. Stir and mix well.

9. Add the mashed cooked baingan. Stir and mix the chopped baingan very well with the onion-tomato masala mixture.

10. Season with salt. Stir and saute for some more 4 to 5 minutes more. Add garam masala powder.

11. Finally stir in the coriander leaves with the baingan bharta or garnish it with them.

12. Serve Baingan Bharta with phulka's, roti's or chapatis. It goes well even with bread.

Enjoy and Happy Cooking :)

Aloo-Gobi-Matar recipe- it's a punjabi style tasty dry veggie made from potatoes, cauliflower and green peas mixed with the spices. It is a regular dry veggie that is cooked in every punjabi kitchen.

It is one the most popular dish in Indian Cuisine.I and my husband really like this veggie very much. This is my mom's recipe, i learn it from my mom, oftenly made at our home, she makes fabulous and one can just licking their fingers. It is a flavorful dry veggie and staple food in every Punjabi grew up. This is quick, delicious and my all time favourite dish.

This is very versatile dry vegetable recipe that you can serve it any way. Serve it with roti, naan or paratha along with pickle on side and raita, perfect meal is ready. Or serve it with poori along with pickle on side, again healthy meal is ready for your family.

Lunch : poori with sabji and pickle

This is one of the famous authentic dish now-a-days its famous around India. I just love to eat aloo-gobi-matar with poori, its best going with yellow dal fry and you can also have it with simple roti or paratha.

You can make end number of potato veggies like aloo-methi , gravy aloo-matar, punjabi dum-aloo , aloo-palak and many more...

Learn how to make Punjabi style Aloo-Gobi-Matar by following this easy step by step process.

Ingredients :

Cauliflower/gobi, florets removed and washed - 1 cup
Potatoes/aloo, chopped or cubes - 2 medium size or as required
Matar / Frozen peas - 2-3 tbsp
Chopped Tomatoes - 1 large sized
Salt to taste
Coriander powder - 1/2 tsp
Turmeric powder/haldi - 1/2 tsp
Red chili powder/lal mirch powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Few coriander leaves/dhania patta for garnish (optional)
Vegetable Oil - 2 tbsp

Preparation Method :

1. In a kadai or thick bottomed pan, heat oil. Add the aloo/potatoes and saute for 5-6 minutes on a low flame.

2. Add the gobi/cauliflower and matar, add chopped tomatoes and all indian spices - turmeric powder, coriander powder, red chili powder, salt and cook.

3. Now, cover the kadai or pan with a lid and let the aloo gobi matar cook in steam for some 14-15 minutes on a low flame. Do not add any water. Also keep on checking the sabzi in between. Once the aloo gobi matar sabzi is done, sprinkle garam masala and mix it with the entire sabzi.

4. Your Aloo gobi matar is ready. Garnish it with coriander leaves. Serve the aloo gobi matar with roti's or paratha's and a bowl of curd or raita.

Poori or puri is a very popular indian friedbread......made from whole wheat flour and are usually served with a side potato dish, dry or curry

Process of making soft, crispy pooris ---

1) Make into medium sized or slightly small balls and roll out into small circles.

2) Heat oil in a deep frying pan or kadai.

3) When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.

4) Turn over when puffed up and fry the poori till golden brown and serve hot hot puri with pickle or potato curry or any choice of your dry / curry veggie !!

Enjoy and Happy Cooking :)

When we are talking about South Indian cuisine, first thing comes in my mind about yummy tangy "Sambar". It is an easy and quick method to make Sambar. This Sambar recipe is one of the most loved dishes in South Indian cuisine.

In this Sambar recipe, I used sambar powder, arhar dal with desi indian style tadka. I like simple sambar not vegetable one even my husband likes this style of sambar with less vegetable, it's simple but too delicious !!!

This recipe is one of my family and mine favourite recipe and whenever I made it, I received lots of Lovely comments from my friends and family :) which I just loved it :D :) You can serve it with rice, maida dosa and simple veggie biryani

This recipe will not take too much time, it's easy and jhatpat recipe. You can make Leftover Sambar Paratha from this sambar. Let's start the process of making sambar step by step method.

This is very popular dal in India, very easy and tasty recipe too. If you are looking for more dal recipes then do check
dal fry dal makhani moong-masoor di dal maa chole di dal

Let's start to make this easy and quick tangy sambar recipe with simple step-by-step process with pictures.

Ingredients

for coking the arhar dal

Tuvar or arhar dal/pigeon pea lentils - 1 cup
Sambar powder - 1 to 2 tbsp (optional)
Red chilli powder - 1/2 tsp
Turmeric/haldi powder - 1/2 tsp
Water for pressure cooking the dal - 1.5 to 2 cups
Salt as required
2 cups water to be added later

for the tempering (tadka)

Oil - 3 tbsp
Dry red chillies - 2 to 3
Mustard seeds/rai - 1 tsp
Asafoetida/hing - a pinch
Sliced Onions - 1 no (large)
Finely chopped tomato - 1 no (large)
Curry leaves - 8 to 10

Seedless tamarind/Imli - 1 tbsp soaked in ½ cup water

Note : Sambar uses tamarind pulp as it lends a subtle sour flavor and taste to it. So first to make the tamarind paste, take some warm water and soak the tamarind in it for 30 mins.

Preparation Method

1. Wash Toor dal and Pressure cook it till 4 whistles (add turmeric powder and salt), Mash it, see the consistency of dal in below pic and keep it aside.

For Tempering / Tadka

2. Now we can make tadka for Sambar. Heat oil in a Kadai/wok/cooker ( I use same utensils in which we boil dal for making tadka because while boiling dal they leave their aroma in the utensils).

3. Add mustard seeds, wait till they crackle, then add curry leaves, dry red chillies chillies, saute for few min, then add onions, fry till transparent because when you eat sambar, there is a crunchiness in the texture of onion.

4. Now add chopped tomatoes and Mix it well for few minutes till the tomatoes becomes soft.

5. Then add Tamarind juice, add Sambar powder, salt to taste and add boiled Tuvar dal, cook it. If dal is too thick, you can add water at this time and cook it well

*Note* - Once the tamarind gets soft, you then squeeze the tamarind and remove the pulp. Strain it here at this time.

6. Serve with rice, idli, dosa, onion-tomato uttapam. Garnish it with chopped coriander leaves.

Enjoy and Happy Cooking :)

Today I am posting one of my favourite or everyone's favourite recipe i.e. Pizza and I made "Homemade Tawa Pizza". It's very easy to make and a simple recipe also. This is my first experience to make this tawa pizza, and it turned out great :)..am feeling so proud today and praised by my family, it becomes double maza to have tawa pizza :) :).

I have made pizza sauce at home for this recipe, which I already posted on my blog (here only Pizza tomato sauce). This recipe is vegetable pizza toppings, you can make choice of your toppings also.

In this recipe everything is homemade except mozzarella cheese. This is a basic vegetable pizza and I have used onion, tomato and capsicum. You can use your own veggies for the pizza like corn, mushrooms, paneer and so many.

This veggie pizza recipe is a request from one of my Facebook Foodie group fans , have taken the recipe idea from food channels but make pizza in my own way. I think it's time to say goodbye to all pizza corner. Now we can also make the pizza at home with simple process.

Let's start the vegetable pizza recipe step by step process.

1. Making the Pizza Bread / You can buy pizza bread from market also.
2. Making Pizza Sauce

3. Assemble the pizza

Ingredients

Tawa Pizza :

Recipe For making dough

Maida (all purpose flour) - 2 cup
Oil - 2 tbsp
Salt - ½ tsp
Sugar - 1 tsp
Instant yeast - 1 tsp

Tip : For those who want yeast-free pizza. They can use both baking soda as well as baking powder instead of yeast

For pizza topping

Capsicum - 1/2
Onion - 1 nos
Tomato - 1 nos
Pizza sauce - ½ cup
Mozzarella cheese - ½ cup
Italian mix herbs / Oregano - ½ tsp

Preparation Method :

How to make Pizza on Tawa

1. Strain maida in a bowl, add dry instant yeast, oil, salt and sugar. Mix all ingredients well with help of lukewarm water knead the flour.

2. Knead the dough for 5-7 minutes until it becomes soft.

3. Grease a bowl and place dough in it for 2 hours so that it gets fermented well. Dough for making pizza is ready.

Note : If you are using dry yeast instead of instant yeast, then mix it in sugar and lukewarm milk so that it becomes active.

Prepare topping for the pizza

1. Cut capsicum, remove all its seeds and slice it thinly or as per you choice.

2. Cut onion in semi-circled and tomatoes in small round pieces. First cook capsicum and vegetables for 2 minutes in 1/2 tbsp of oil, stir well . Then use the same pan to cook tomatoes, flip tomatoes after 2 seconds so the can cook on both the sides.

3. Take half amount of pizza and make a round ball. With help of dry maida make a ½ cm thick chapatti with a diameter of 10-12 inch.

4. Preheat a pan or tawa. If you are not using non stick pan, then grease it with little oil and place pizza inside it. Cover it and cook for 2 minutes or until the lower side gets little brown.

5. Flip it up side down and reduce the flame to minimum.

6. Garnish pizza with topping. Firstly layer pizza sauce and then place capsicum, onion and tomato on the pizza as shown in below pic.

7. Sprinkle lots of grated mozzarella cheese as well from top. Cover pizza and cook for 5-6 minutes on medium flame until the cheese gets melted and the lower side gets little brown.

8. Keep checking after every 2 minutes. Very delicious pizza is made.

9. Sprinkle some oregano on top of the pizza. Serve pinning hot pizza and enjoy eating it.