Chicken Potato Curry in Pressure Cooker | Chicken Recipe

Did you ever tried a combination of chicken and potato in curry form? No? Then it's time for you to do it. Chicken and potato comes together wonderfully and potato adds extra taste to the curry.   I learnt this from my SIL whom makes this really very good this is not exactly her recipe I made it my way but the idea is same.  When we have functions, festive time, family gathering and there are around 20 people then it's a big task to prepare so much of food and my SIL will add potato along chicken to increase the curry quantity, also kids love to eat potato so it's bonus for them.

Tamatar Dhaniya Ki Chutney | Tomato Cilantro Chutney Recipe

Tamatar Dhaniye ki chutney aka tomato and green coriander leaves chutney is one recipe that I wanted to post for ages.  This chutney recipe I learnt from  my in-laws and it's one of most popular chutney, for any dish side chutney has to be this  one as in North India coconut or onion chutney is almost doesn't has existence and most important thing chutney is used as a side along with meal or with pakoas, bajjiya, chawal roti, farra etc the typical North Indian affair.  Of course now a days people try all sort of things but in villages these rules still holds high.

Urad Dal Badi | Wadi | Wadiyan | Sun Dried Lentil Dumpling Recipe

Wadi, wadiyan, vadiyal, vadiyalu or badi as we call it it's all same just with different names.  We call vada as bada and wadi as badi both are made of urad dal.  Wadi or Badi is nothing but soaked lentil grind to slight coarse paste and some time with spices then sun dried.  Wadi/badi pair along with any other vegetable makes a delicious curry we just have to fry wadi/badi in oil and use it like any other veggie.  The texture is more like meat though the taste is not exactly like meat and it's also high source of protein.  Vegan and gluten-free these badi/wadi are treat to eat and it's a great resource to have when we don't have much veggie in hand.  The popular combination is of badi/wadiya and potato.

Katte Masoor Dal | Dal Recipes

I have already posted masoor dal recipe and this katte masoor dal is almost same. This recipe is from Chhattisgarh ie from my in-law's place and a very popular recipe.  Dahi/yogurt is mixed with masoor dal to make it more flavorful, tasty, and tangy.  In North curd is used to make any dish a little tangy than tamarind.  Best thing about this dal is we don't require a side dish just this dal and rice or roti makes a full meal but as I said earlier if am making this during weekend then I try to do a simple sabzi along in this case I made Cabbage and Peas stirfry.  

Pumpkin Dry Curry | Kaddu Ki Sabzi North India Style

I got introduced to pumpkin after marriage, DH started to bring pumpkin/kaddu and he makes good curry/sabji in few styles.  I wanted to blog this for so long and this time I decided to take few clicks before I dig-in .  This is first time I made kumhara/kaddu in a very simple method, though the peeling of Indian pumpkin is difficult as the skin is hard but then it’s worth it.  Sweet and sour this curry taste good with anything, we had with plain rice and dal, a simple and satisfying meal.

Ingredients: [Serves 4 people]
Pumpkin/Butternut Squash/Kaddu/ - 300gms
Oil - 3 tbsp
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Onion - 1 Large
Green Chillies - 3
Curry Leaves - 1 sprig
Minced Ginger-Garlic - 1 tbsp
Red Chilli Powder - 1/2 tsp [1 tsp if you like spicy]
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Amchur/Dry Mango Powder - 1/2 tsp
Salt - to taste



Method:
1. Wash, peel and chop pumpkin in bite size pieces, peel and slice onion, chop green chillies.
2. In a pan or wok heat oil, add cumin and fennel seeds and allow it to crack.  Add green chillies, ginger-garlic, curry leaves and sauté for 30 seconds.
3. Add onion and sauté until onion becomes light pink, add pumpkin pieces and mix well.  Cook for 5-7 minutes in slow flame. 
4. Add red chilli, coriander seeds and turmeric powder and stir.  Cover and cook for 2 minutes. 
5. Now add salt, garam masala and amchur powder and mix everything well, cover and cook for 3-4 minutes or until pumpkin is cooked well. 
Serve with roti/parata or pulav.



Have a nice day ~~

Lauki Soya Sabji | Bottlegourd and Soya Nuggets Curry

Most of the time I wonder what to cook as I want to prepare something simple and fast, one of these days it happen to me again though I thought of many things but somehow I was not getting in to the mood and then I remembered I had to open soya nuggets pack which I brought recently plus I had fresh bottle gourd. So I thought of adding both together to make a sabji though I was bit skeptical in the beginning about the combo but then I went ahead and it came out well, since then it become a regular dish at home  I like the curry very much and since I made in pressure cooker the soya chunks were cooked so nicely, soaking up gravy well and making it juicy and soft.  Here am sharing with you guys this recipe ..perhaps you might like this combo and enjoy as much as I do. 

Sending this to Nivedita's Only Original Recipes, a event started by Pari.

Ingredients:

Lauki/Bottlegourd - 1 1/2 Cup chopped

Soya Nuggets - 1/2 Cup

Onion - 1 medium

Green Chillies - 2

Ginger - 1 tsp chopped

Cilantro - 2 tbsp chopped - divided

Hing/Asafoetida - 1/4 tsp

Dry Red Chili - 1

Cumin Seeds - 1/2 tsp

Turmeric Powder - 1/4 tsp

Red Chili Powder - 1/2 tsp

Coriander Powder - 1/2 tsp

Garam Masala Powder - 1/2 tsp

Amchur/Dry Mango Powder - 1/2 tsp

Oil - 1 tbsp

Salt - to taste

Water - 1.5- 2 Cups

Method:

1. Soak soya chunks in boiling water with little salt for 10-15 minutes, alternatively you can microwave water for 2minutes and soak the soya chunks. 

2. After 10-15 minutes grain the water, rinse 2-3 times under tap and squeeze chunks to remove excess water.

3. Finely chop onion, green chilies, ginger.  Peel and chop bottle gourd in bite size pieces.

4. In a pressure cooker heat oil, add asafoetida, dry red chili, cumin seeds and let it crack.  Add ginger and saute for 30 seconds, add onion and saute until it gets pink. 

5. Now add bottlegroud pieces and saute for 2 minute.  Add soya chunks, turmeric, red chili, coriander and garam masala powders and stir well cook for a minute. 

6. Add 1-2 cups of water, salt, amchur powder, 1 tbsp of chopped cilantro & give a stir.  Adjust salt n spices if required, close cooker lid and pressure cook for 1-2 whistles.

[If you are using Futura then cook until cooker starts steaming, it will be start steaming in 3-4 minutes.

I added 1.5 Cups of water]

Garnish with remaining cilantro and serve with rice or roti it goes well with both.

Note:

1. If you wish to have little thick gravy then add 1/2 tbsp of corn flour mix in little water before closing the cooker lid.   I personally don't like to add corn flour in any curry.

2. You can add one chopped tomato and exclude dry mango powder.

3. You can also add garlic.

4.You can prepare this curry in pan instead of pressure cooker, just cook until bottle gourd becomes tender. 

Have nice day ~~

Lal Bhaji Saag | Red Spinach Stir Fry

I like red spinach or lal bhaji especially due to the colour and whenever we go to Little India I try to get fresh green if available.  DH got 2 bunch of red spinach and I made my favourite saag  & it's hardly requires 5 ingredients...how simple is that?

Ingredients:

Red Spinach - 1 bunch

Cumin Seeds - 1/2 tsp

Green Chili - 2-3 chopped

Garlic - 1 tbsp chopped

Salt - to taste

Oil - 1 tbsp

Method:

1. Cut and discard root, wash 3-4 times under tap and finely chop spinach.

~ If you want discard the stems too but I finely chop the steam and use.

 Well, I used the spinach after 3 days so it looks like this otherwise it was very fresh.

 Now a tip: if you are unable use any leafy veggie for 2-3 days then just wrap the veggie in newpaper or tissue paper properly including stems, root and keep in fridge.    Check every day if the green is not getting wilt and change the newspaper once it starts to get dump. 

2. Heat oil in a pan, add cumin let it crack, and add chopped garlic and green chilli and sauté until garlic becomes golden brown.

3. Now add the spinach and give a good stir and cook in medium-slow flame for 10-12 minutes or until spinach is cooked and oil starts to separate (do stir in intervals to avoid burning), now add salt and mix well, cook again for 2 minutes.

 

Our bhaji is ready.  Have with rice, dal/sambar..I like with just rice.

Have a good day ~~

Yam in Yogurt Gravy For His Cooking Event

This is one of treasured recipe prepared during festive season, to be specific 3rd day of Diwali prayers are held for cows in my in-law place. And yes, this dish was introduced to me by hubby.  He makes this so perfect; we all are big fan.

I wanted to blog this recipe for long but never manage to take pictures and when this time he got yam and prepared it, I happy took the pics for my reference and include this in Festive Food: His Cooking Event.

Let's go straight to the recipe now.

 Serving ~ 4 persons

Ingredients:

Yam - 400 gms
Onion - 2 large
Tomato - 2 medium
Green chili - 3
Sour Curd/Yogurt - 1/2 cup
Ginger-garlic paste - 2 tsp
Red chili powder - 2tsp
Turmeric - 1tsp
Coriander Powder - 1tsp
Garam Masala Powder - 1tsp
Bay leaf - 1
Salt - to taste
Oil -
Water -


Method:


1. Wash and pressure cook for 2 whistles or boil the yam. Chop the onion, tomato, chili and keep aside.

2. Peel yam skin, chop in medium size and deep or shallow fry the pieces and keep aside. Hubby did shallow frying. [ the fried yum looks so gud isn't it? It taste wonderful with some salt sprinkle over it, try one piece and you can't resists :) ]

3. In the same pan add 2-3 tbs oil and heat.   Add bay leaf stir for 30secs, add chopped onion, chili,ginger-garlic paste and saute until golden brown.

4. Add all powder masala, stir well and cook for 2mins.  Add chopped tomato and stir.

5. Cover the pan and cook in medium flame until tomato turns soft.  Add salt and fried yam, stir gently everything.

6. Beat the curd and add with yam, add 1/2 cup water and mix gently everything. 

7. Cook for 2 mins in medium heat or until gravy become thick.  Add 2 cup water, stir well and cook until a boil comes.

8. Switch off gas, cover the pan and keep for 10mins.  The gravy will become thick, don't let the curry sit for long, yam will absorb all the gravy.

Enjoy the delicious yam curry with rice,  he also made bitter gourd stir fry for our lunch.

Enjoy your day.

Cumin Pepper Rice

You guys remember my Jeera Rice here and here are the recipe which I make using cooker. This time I had leftover rice and I didn't want to spend time making Chawal ki Roti so thought of making quick jeera rice. For added flavor I added pepper too. Sometimes simple things make much of difference in this case it's the jeera mirch chawal....so here we go

Serving - 2

Ingredients:

Rice/Chawal - 1 cup [cooked]
Green chili/Hari Mirch - 2-3
Garlic/Lehsun - 2 pods [ optional]
Cumin Seeds/Jeera - 1/2 tsp
Pepper Crushed/Kaali Mirch- 1/2 tps
Oil/Til - 1 tbs
Salt/Namak - to taste of 3/4 tsp should be fine.

Method:

1. Chop the garlic and green chili.

2. In a pan heat oil add cumin and allow them to crack.

3. Add garlic and saute for a min, add green chili saute for 30secs.

4. Now add the cooked rice mix well. Add freshly crushed pepper, salt and mix everything nicely.

5. Cook for 4-5 mins on low flame.

Jeera Pepper Rice is ready to enjoy.

This goes to Nag's Monthly Mingle #33 - Ravishing Rice Recipes event started by Meeta

Spinach Fry & Peas Fried Rice - Desi Style

This one is made by DH as I was late from office yesterday..fried rice using left over rice and saag both tasted just delicious....here is the simple recipes. Palak Saag/Spinach Fry

Ingredients:
Spinach - 1 bunch
Onion - 1 large
Potato - 1 large
Green Chili - 2-3
Garlic - 3 pods
Cumin Seeds - 1/2 tsp
Turmeric - 1/4 tsp
Red chili powder - 1 tsp [optional]
Salt - to taste
Oil - 2-3 tbs

Method:

1. Wash the chop the spinach, garlic, slice onion, dice potato, chilies.

2. In a pan heat oil, add cumin seed allow to splutter. Add garlic and fry until golden brown.

3. Add onion, chilies and fry till onion turns brown, add potato and cook for 2mins.

4. Now add turmeric and red chili powder mix well and cook until potato is almost cook or for 5-6 mins.

5. Now add the spinach and mix well. Cook for 3 mins add salt and cook for another 2-3 mins. Server hot with rot/rice.

This one goes to Sowmya's SWC: Cooking with Greens, event started by Lakshmi

Peas Fried Rice


Ingredients:

Cooked Rice - 1 cup
Peas - 2 tbs
Onion - 1
Cumin Seeds - 1/2 tsp
Turmeric - 1/4 tsp
Red chili powder - 1 tsp
Salt - to taste
Coriander leaves - 1tbs chopped [ optional]
Oil - 2 tbs

Method:

1. Boil the peas if you are using fresh ones or thaw the frozen peas.

2. In a pan heat oil, add cumin seed allow to splutter. Add sliced onion and cook until golden brown.

3. Add peas and cook for 1 min. Add turmeric and chili powder, salt and mix well.

4. Now add the cooked rice give a good stir and cook for 2 more mins.

5. Garnish with chopped coriander leaves

Rice goes to Nag's Monthly Mingle #33 - Ravishing Rice Recipes event started by Meeta

Jeera Rice & Spinach with Moong Dal Saag

Last Sat'day I prepared jeera rice and spinach with moon dal as quick lunch after hours of kitchen cleaning! I have blog Jeera rice before and this time I add few more ingredients like garam masalas and raisins...and of course My jeera rice always had to be in cooker....till date I never prepared Jeera rice with cooking rice separately and then frying..no way! Jeera rice suppose to be a comfort food I can't spend that much time by preparing rice and then going to fry it!

And the saag, it was trial...first I thought to prepare spinach with dal the usual way...then I thought making only saag but that will not be enough to eat for both of us then suddenly the idea came to mind of using yellow split dal and to make a dry version, so here is what I did:

For Spinach with Moong Dal:

Ingredients:

Spinach - 1 bunch
Moong Dal (Yellow split dal) - 2 tbs
Onion - 1 large
Green chili - 3-4 ( I used dry red chili)
Cumin Seeds - 1/2 tsp
Garlic - 2-3 pods
Turmeric powder - 1/4 tspRed chili powder - 1/2 tsp
Oil - 1-2 tbs 
Salt - to taste
Water - 1/2 cup

Method:

1. Clean and soak the moong dal in water for 15-30mins. Wash and chop the spinach [fine chop the stems and keep aside], onion, garlic, green chili.

2. In a pan heat oil, add cumin seeds and allow them to splutter. Add garlic, chili, onion and saute for 2 mins or until onion change colour.

3. Now add the chopped stems cook for a min and then add the soaked dal, mix well and cook for 2 mins. Now add salt, turmeric and chili powder, give a good stir.

4. Add 1/2 cup water and let the dal gets semi cook, now add the chopped spinach stir well and cook for 5-7 mins or until oil starts coming out.

Our side dish is ready.

For Jeera Rice:

Rice - 1 cup
Cumin Seeds - 1tsp
Garlic - 2 pods [ crushed]
Bay Leaf - 1
Cardamom - 1
Cinnamon - small piece
Dry red chili - 2-3
Raisins - few (optional)
Oil - 2 tbs
Salt - to taste
Water - 2 cup or less

1. Clean, wash the rice and keep aside.

2. In a cooker heat oil, add bay leaf, chili, cardamom, cinnamon cumin seeds and cook for 30secs. Now add crushed garlic and saute for 30secs.

3. Add rice and cook for 2 mins, add salt and water; close the cooker and cook for 5-7 mins or as you use your cooker for rice.

Enjoy quick Jeera Rice

Saturday Lunch with Masoor Dal and Rasam

This was one of our Saturday lunch which was laying in my draft for long now. I have made simple masoor daal, rasam and use leftover Masala Eggplant . I made rasam in a hope that DH will try that but as usual he somehow manage to escape rasam! I just miss my sis ...coz she likes rasam a lot :-)....

Masoor Dal Recipe you can refer here

For rasam, here parupuu rasam or tomato rasam recipes.

Cabbage Chana Dal

This was prepared by dear DH as I was late from work.  It's a very simple recipe but that does n't make it any less tasty.  Before I could have never imagine cabbage in dal...as I don't like the soggy taste of cabbage after it's get boiled, but it was not the case with this dal, try yourself to know :)

Ingredients:

Bengal gram/Channa Dal - 1 cup
Cabbage - 150gms (appr.)
Onion - 1
Tomato - 1
Green chilli - 2-3
Garlic pods - 2
Cumin Seeds - 1/2 tps
Red chilli powder - 1tbs
Turmeric powder - 1/2 tbs
Salt - to taste
Coriander leaves - 1tbs chopped (optional)
Oil - 1-2 tbs
Water

Method:

1. Clean and wash gram dal, Cut washed cabbage in large chunks and preesure cook both with water, turmeric for 10-15mins or until done.

2. Slice onion, dice green chillies and chop tomato, coriander leaves, garlic.

3. In a pan heat oil, add cumin seeds and let them splutter.  Add garlic and fry until golden brown.

4. Add onion and chilli and fry until onion become transparent, add all the powder masala and cook for 2 mins.

5. Add tomato, mix well and cook for another 2mins.  Now add the cooked dal and cabbage give a good stir, add salt and cook for a min.

6. Now add 1/2 cup of water (or more) and cook for 5mins, garnish with coriander.

Server with Rice or Roti. 

This goes to Sowmya's SWC: Cooking with Greens, event started by Lakshmi.