Peas Curry

Whenever I make this curry, it takes me down memory lane to college days. This was much loved by my friends and I always had to carry extra whenever mummy made this. Recess was a much awaited time…..eight different lunch boxes, actually no one ate their own ….each other’s food looked more appetizing!

Peas CurryIngredients:
1 cup dry peas
1 large onion chopped
1 medium tomato chopped
1 tbsp garlic chopped fine
1 tbsp ginger chopped fine
Few curry leaves
1 tbsp coriander powder
½ tsp turmeric powder
2 tsp chili powder
½ tsp garam masala
½ tsp cumin powder
3-4 tbsp coriander leaves chopped
3 tbsp oil

Method:
Soak dry peas in water overnight. Pressure cook them for 1 whistle.
Heat oil and add onions, ginger, garlic and curry leaves.
Saute till onions become brown. This is important.
Add coriander powder, chili powder, turmeric powder and cumin powder. Fry well on medium flame.
Add tomatoes and stir.
Add cooked peas along with the water. Adjust salt.
Let it simmer on medium flame till the gravy becomes thick. If you simmer on high heat, the desired taste and colour won’t be achieved.
Add coriander leaves, mix and take off fire.
Serve with Chapathis.

Peas Curry 1

Advertisements

Chicken Curry with Coconut Milk

Chicken Curry with coconut milk 1

Chicken Curry with Coconut milk

Ingredients:
1 whole chicken cut into medium pieces (1000gms-1200gms)
2 medium onion sliced
2 tbsp ginger chopped fine
3 tbsp garlic chopped fine
few curry leaves
2 medium potatoes cut into big pieces
1 tbsp coriander powder
1-2 tsp chili powder
½ tsp pepper powder
1 tsp garam masala powder
½ tsp turmeric powder
1 cup coconut milk (3 tbsp coconut milk powder dissolved in warm water)
4 tbsp oil (preferable coconut oil)
½ bunch coriander leaves chopped (1 cup)
3 cardamoms
2 cloves
2 small pieces cinnamon

Method:
Heat oil and add cardamom, clove and cinnamon.
Add onions, ginger, garlic and curry leaves and saute till they become brown.
Add coriander powder, chili powder, turmeric powder and garam masala. Fry nicely.
Add chicken pieces,potato, 1 cup water and salt. Cook covered on medium heat till chicken is cooked.
Add coriander leaves and stir.
Lower the flame and add coconut milk and simmer for few minutes and take off flame.

This curry has a very thick gravy. It goes very well with Pulav and Chapathi.

Chicken Curry with coconut milk

Quick Potato Curry

Quick Potato curry for Puri 1

Till last month, I cooked everything by estimation……little of this, little of that….and lots of love of course!!

Now I measure anything and everything…..I am sure my Polish friend would benefit from this!

There are umpteen varieties of potato curry for puri. The below is the very basic, but tasty. You can add other ingredients like green peas, carrot, pepper powder etc if time permits.

Ingredients:
2 medium potatoes boiled
1 medium onion sliced
1 green chili sliced or slit
2 cloves garlic finely chopped
1 tsp ginger finely chopped
Few sprigs curry leaves
1 small tomato chopped
3 tbsp coriander leaves chopped
½ tsp mustard seeds
2 pinch fenugreek powder
¼ tsp turmeric powder
3 tbsp oil

Method:
Heat oil and add mustard seeds
When they splutter, add onion, ginger, garlic, green chili, curry leaves. Stir till onion becomes translucent.
Add turmeric powder and fenugreek powder. Stir and add mashed potato, tomato and ½ cup water. Heat through and add coriander leaves. Adjust salt and take off fire. Serve with hot puffed puris.

Notes:
You can adjust water to get gravy.
Cut peeled potatoes into chunks, add 3tbsp of water and microwave for 5 minutes in a closed bowl. Your potatoes are boiled! Drain excess water.

Quick Potato curry for Puri

Chicken Curry with Spinach

Chicken curry with Spinach

This chicken curry tastes different just by adding the ingredients in a different order. Addition of spinach lends a wonderful colour and no one will notice the vegetable as well unless you tell them…..Not me!!

Ingredients:
1 whole chicken cut into small pieces
2 large onions chopped
2 tbsp ginger garlic paste
1 large tomato chopped
1 tsp mustard seeds
2 whole dry red chilies
2 tsp coriander powder
1 tsp chili powder
1 teaspoon garam masala
½ tsp turmeric powder
5 tbsp oil
1-2 cups finely chopped spinach (not packed)
Salt

Method:
Heat oil and splutter mustard seeds. Add dry chilies.
Add onions and saute till the edges start to brown.
Add ginger garlic paste and saute for few minutes.
Now add tomatoes and some salt and saute till tomatoes become mushy.
Add all the dry powders and saute well.
Add chicken pieces and 1 cup boiling water. Cook till the chicken is done. Adjust salt.
Add chopped spinach leaves and cook for few more minutes with lid closed.
Garnish with chopped coriander leaves if you wish.

Chicken Curry with Spinach 1

Aloo baingan

Aloo baingan

A simple curry loved by all who ate.

Ingredients:
4 long purple brinjals or 6 small round ones
1 onion sliced
1 tsp ginger garlic paste
1 large tomato sliced
1 potato cut into long thick strips
1 tsp chilli powder
1 tsp coriander powder
½ tsp turmeric powder
½ tsp garam masala
Salt to taste
Few curry leaves
4 tbsp chopped fresh coriander leaves
4 tbsp oil
Method:
Slit brinjals by keeping the top intact and keep in water.
Heat oil and add onion. Saute till it becomes lightly brown.
Add ginger garlic paste and saute.
Add spice powders and mix well.
Add brinjals pieces, potato and tomato.
Add ½ cup water and add salt.
Cover with a lid and cook till done. Stir carefully so that the brinjals retain the shape.
The water would have evaporated completely and the curry will get a dark brown colour. Adjust salt and take off fire. Sprinkle coriander leaves ad mix.
This is best served with chapathis.

Baby potatoes dry fry

A good accompaniment to Chapathi

Baby potato masala

Ingredients:
• 20 baby potatoes or 2 large potatoes cut into big chunks
• 1 tsp chili powder
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp black pepper powder
• ½ tsp salt
• ½ tsp garam masala powder
• 3 medium onions thinly sliced
• Handful of curry leaves
• ½ tsp mustard seeds –
• 4 tbsp oil

Method:
Scrub the potatoes clean. If using big potatoes, remove skin and cut into big pieces.
Add potatoes, 1 cup water and all dry powders and cook till soft and the water is completely evaporated. Test a potato with toothpick to see if it’s cooked enough. If not, add little more boiling water.

Baby potato masala 1

In another pan (preferably nonstick) add oil and splutter mustard seeds. Add onions and curry leaves and fry till onions become slightly brown. Now add the cooked potatoes and fry till all are mixed well. Adjust salt. This is a very dry curry but goes well with chapathis.

Baby potato masala