Peanut egg curry. Spicy delicious egg curry in peanut gravy. Grated eggs and ground peanut made this curry rich creamy and mouthwatering. Perfect side dish to pair with any Indian flatbread, jeera rice, pulao or fried rice.
Taste is completely different from the egg curry we usually make. You can make this as a side dish for your lunch or dinner. This tasty and flavorful curry is also great as party side dish. You may like some more egg curries with different taste and flavour on this blog. Click on the name below to get the recipe.
To make this curry you have to grate the hard boiled eggs. Grated eggs and ground peanut will give your curry a rich creamy texture. Peeling soaked peanut is very easy. Just rub the peanut lightly with your finger tips to peel the red skin. I have ground the cardamom, cinnamon and cloves with onion garlic to make a smooth gravy. You can use these whole spices for tempering or tadka before adding onion ginger garlic paste. But these will come in mouth while eating so better to grind into a smooth paste.
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Recipe
Egg – 3-4, hard boiled
Peanut – 1/2 cup
Onion – 1 large, chopped
Garlic – 3-4 cloves
Ginger – 1/2 inch piece
Green chilli – 1-2
Green cardamom – 2
Cloves – 3
Cinnamon – 1/2 Inch piece
Tomato – 2, medium
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Cilantro or coriander leaves – 1-2 tablespoon, chopped, optional
Kasuri methi – 1 teaspoon
Oil – 3 tablespoon
Water – 1&1/4 cup
Method
1. Wash and soak the peanut in sufficient water overnight. Next day drain the water and wash again. Peel the red skin of peanut. Rub the peanut gently with your fingers to remove the red skin.
2. Peel and grate the boiled eggs and keep aside.
3. Grind onion, garlic, ginger, green chilli, green cardamom, cloves and cinnamon into a smooth paste.
4. Grind the soaked and peeled peanut. Add chopped tomato and grind again. Make a smooth paste of peanut and tomatoes.
5. Heat oil in a pan. Add onion garlic, chilli, cardamom, cloves and cinnamon paste. Fry till oil leaves the sides.
6. Add tomato and peanut paste. Mix well. Add cumin powder, coriander powder, turmeric powder and Kashmiri red chilli powder and mix. Saute till spices dried up completely and oil separated.
7. Now add the grated boiled eggs and salt. Also add chopped cilantro or coriander leaves if using. Mix well.
8. Add water and mix. When the curry starts to boil reduce the heat. Cook on simmer for 5-6 minutes.
9..Crush Kasuri methi with your palm and add in the curry. Remove from heat. Your peanut egg curry is ready.
10. Garnish with cilantro or coriander leaves. Serve hot with pulao, jeera rice, rumali roti, paratha, puri, roti, naan or any bread.
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Kheerer malpua or mawa malpua. Soft fluffy delicious fried pancake from Bengali cuisine. Malpua is soft but edges are crisp and taste heavenly. Saffron and cardamom flavored kheerer malpua or mawa malpua is a perfect festive treat.
You can also make this malpua to offer Goddess Durga or Bhog prasad.
Earlier shared delicious Malpua. Method of making this malpua is same but khoya/mawa or dried milk used in this malpua. You have to make a smooth lump free batter to make perfect malpua. Khoya or mawa and milk should be blend really well. You can add any shredded dry fruits in the batter. You may like some more fried and sugar syrup soaked sweets on this blog like Gulab jamun, Chhanar jilipi, Pantua, Gokul pithe andRanga aloor pithe or sweet potato dumplings. And you may also like to try Pahala rasgulla from Sasmita’s blog.
This malpua is very easy to make and taste is delectable. Remember that batter should not be very thick. Make a lump free smooth flowing batter for perfect malpua. Fennel seeds or sounf is optional, you can skip it. But lightly crushed fennel seeds will give a lovely flavour. Sugar syrup is flavored with cardamom and saffron. If you don’t like cardamom then use only half teaspoon. I have used peanut oil mixed with 2 tablespoon ghee or clarified butter for frying. You can use only oil or only ghee/clarified butter if you want. You can use any flavorless oil for frying.
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Recipe
Khoya or mawa – 1 cup
Maida or all purpose flour – 1 cup
Suji or semolina – 4 tablespoon
Saunf or fennel seeds – 1 teaspoon, optional
Baking soda – 1/4 teaspoon
Warm milk – 1&3/4 cup
Oil or ghee/clarified butter for frying
Sugar – 1&1/2 cup
Water – 1 cup
Saffron or keshar – a pinch
Cardamom powder – 1 teaspoon
Method
1. Blend khoya or mawa and warm milk with a hand whisker or you can use your blender to mix really well. Homemade khoya will be soft and easy to blend. Get the method of making khoya here. But if you are using store bought khoya or mawa, grate the khoya before using.
2. Lightly crush the fennel seeds or sounf in a mortar pestle.
3. In a large bowl whisk maida or all purpose flour gradually with khoya and milk mixture. Don’t add all the maida in one go to avoid forming lump.
4. Add lighly crushed fennel seeds, semolina or suji and baking soda. Whisk well to make a lump free batter. Cover and keep aside for 30-40 minutes. Batter shouldn’t be thick. Make a flowing batter.
5. In a pan boil water and sugar with a pinch of saffron. Let it boil for 4 minutes. Add cardamom powder, mix and switch off the heat. If you don’t like the flavour of cardamom then add only half teaspoon cardamom powder.
6. Heat oil or ghee/clarified butter in a wok or pan. I used oil with two tablespoon ghee for flavour.
7..When oil becomes hot reduce the heat. Give a good stir to the batter. Pour a ladle full of batter in the middle of the ghee or oil. Fry on low medium heat till light golden brown from both sides and transfer on a plate. Fry all the malpua.
8. Dip the malpua in warm sugar syrup for 2-3 minutes. Press gently with a spoon to soak from both sides. Take out from the sugar syrup and arrange on a plate. Dip all the malpua this way.
9. Dip 2-3 malpua at a time and arrange on a large plate. Don’t dip in syrup for more than 2-3 minutes to soak each malpua. And remember sugar syrup should be warm.
10. Garnish with pistachios. You can also use shredded almond or grated khoya or mawa for garnishing. Serve warm or at room temperature. You can also serve malpua with rabri.
Notes
1. You can use shredded almond,cashew nuts or any dry fruits in the batter.
2. Batter should be lump free, smooth and flowing.
3. You can use only oil or ghee for frying. Or use a mixture of oil and ghee.
4. Any flavorless oil can be used for frying.
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Shahi dum aloo. A no onion garlic rich creamy and delicious curry. Easy to make spicy and flavorful curry to paired with puri, paratha, roti, fried rice, jeera rice or pulao. A perfect side dish for this festive season.
On upcoming Navaratri which starts from 7th October this year, many people avoid onion garlic on these days. So here is a mouthwatering and easy recipe for you. You can also make it to serve as Bhog prasad with Luchi, Basanti pulao, Bhuni khichuri or Bengali pulao. I have served it with basanti pulao.
Potatoes are always comes to our resque when no other vegetables available for some reason. I always store potatoes when my vegetable vendor is on leave. Versatile potatoes are
• Packed With Nutrients.
• Contain Antioxidants. Potatoes are rich in compounds like flavonoids, carotenoids and phenolic acids
• May Improve Blood Sugar Control
• May Improve Digestive Health
• Naturally Gluten-Free
• Incredibly Filling
• Extremely Versatile
To read more about health benefits of potato click here.
Some fragrant spices are used to make this potato curry flavorful. I have used ground paste of these spices. You can also use these cardamom, cloves and cinnamon in tempering or tadka. If you are using in tempering don’t forget to crush the whole spices in a mortar pestle. But I like my gravy smooth and many people don’t like if these whole spices comes in mouth while eating. So to make the gravy smooth and creamy grind the spices into a smooth paste. And you can also add 1-2 tablespoon fresh cream at the end of cooking if you want.
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Recipe
Small potatoes – 500 gram
Tomato – 1 medium, chopped
Green chilli – 3-4 or to taste
Ginger – 1 inch piece
Cashew nuts – 10
Melon seeds – 1 tablespoon
Poppy seeds or khas khas – 1 tablespoon
Green cardamom – 3
Cinnamon – 1/2 Inch piece
Cloves – 3
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Curd or yogurt – 4 tablespoon
Mustard oil – 3 tablespoon
Salt to taste
Sugar – 1/2 teaspoon
Kasuri methi – 1 teaspoon
Water – 1&1/2 cup + 4 tablespoon
Ghee or clarified – 2 teaspoon
Cilantro or coriander leaves – to garnish
Method
1. Boil the potatoes in a pressure cooker for 2 whistle. Don’t make too soft because we will fry the potatoes. If you don’t have small potatoes then you can also use large size potatoes. Cut the boiled potatoes in large pieces before frying.
2. Let the cooker cool down. Take out the potatoes and peel them. Prick the potatoes with a fork and keep aside.
3. Dry grind poppy seeds, melon seeds and cashew nuts. Add 3-4 tablespoon water and grind again. Make a smooth paste. Pour the paste into a bowl. Mix well beaten curd or yogurt with the mixture and keep aside.
4. In the same grinder grind tomato, ginger, 1-2 green chilli, cinnamon, green cardamom and cloves. You can use green cardamom, cinnamon and cloves for tempering or tadka but I recommend to grind everything into a smooth paste to get creamy smooth gravy. And the whole spices will not come in mouth while eating.
5. Heat oil in a pan. Add potatoes and salt. Fry till potatoes becomes golden brown.
6. Add tomato, ginger, green chilli, cardamom, cinnamon and cloves paste. Mix well. Add cumin powder, turmeric powder, coriander powder and Kashmiri red chilli powder. Saute till oil leaves the sides.
7. Reduce the heat and add cashew nuts, melon seeds and poppy seeds paste mixed with curd or yogurt. Saute till everything dried up and oil leaves the sides. Don’t increase the heat. Cook on simmer to avoid curdling the yogurt.
8. Add 1 & 1/2 cup water, sugar, 2-3 green chilli and little salt. Remember we have added salt in potatoes.
9. Increase the flame. When the gravy starts to rolling boil reduce the heat. Cook on simmer for 10-15 minutes. Or till you get your desired consistency.
10. Crush Kasuri methi with your palm and add in potatoes. Taste and adjust the salt if required. Add a dollop of ghee or clarified butter and remove from heat. You can add 1-2 tablespoon fresh cream if you like. I didn’t.
11. Garnish with chopped cilantro or coriander leaves. Serve with any pulao, steamed rice, puri, luchi, naan, paratha or any Indian flatbread.
Notes
1. You can use almond instead of cashew nuts.
2. Use chilli according to your spice tolerance.
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Kolkata style chicken biryani with potato and eggs. This scrumptious biryani is mildly spiced and highly aromatic. Saffron, rose water, Kewra water, meetha attar and aromatic whole spices made this biryani extremely flavorful.
Fragrant rice, soft potatoes, eggs, juicy chicken pieces made this biryani superbly delicious. We are not going to the history of Kolkata chicken biryani. Let’s discuss only about taste and flavour. Your house will fill with lovely aroma while making this biryani. A pure bliss.
If you don’t like chicken like me then enjoy the biryani with potato and eggs, let other family members enjoy soft juicy chicken with fragrant rice. I have used chicken leg pieces to make this biryani. You can also use curry cut chicken. Use big pieces of chicken. If you don’t like eggs then you can skip it.
If you don’t want to boil the potatoes then fry the potatoes till golden brown and cook with chicken. Process of making this biryani is lengthy but worth trying. You can prepare everything in advance and assemble and cook on simmer just before serving.
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Recipe
For chicken
Chicken – 1/2 kg
Curd or yogurt – 1/2 cup
Ginger garlic paste – 1&1/2 tablespoon
Salt to taste
Red chilli powder – 1 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Oil – 2 teaspoon
Biryani masala – 1 teaspoon
Rose essence or rosewater – 1 teaspoon
Kewra water – 1 teaspoon
Lemon – half
Onion – 1 large, finely chopped
For rice
Long grain basmati rice – 2 cup
Green cardamom – 4
Cloves – 4
Cinnamon – 1 inch piece
Star anise – 1
Mace or javitri – 2 strands
Bay leaves – 2
Oil or ghee -2 teaspoon
Salt – 1 tablespoon or to taste
Lemon – half
Water as require
Saffron milk
Saffron – a pinch
Milk – 1/4 cup
Rose essence or Water – 1 teaspoon
Kewra water – 1 teaspoon
Meetha attar – 3 drop
For biryani
Oil – 1/2 cup
Ghee or clarified butter – 2 tablespoon
Biryani masala – 1 teaspoon
For potato
Potato – 3 large
Turmeric powder – 1/2 teaspoon
Salt – 1 teaspoon
Egg – 3, hard boiled
For barista
Onion – 3 large, thinly sliced
Oil for frying
Method
1. Wash the rice 4-5 times or till water runs out clear. Soak the rice in water for 30 minutes.
2. In a bowl mix curd or thick yogurt, salt, red chilli powder, cumin powder, coriander powder, biryani masala, ginger garlic paste and 2 teaspoon oil. I used mustard oil but you can use any oil. Mix everything well.
3. Add cleaned and washed chicken pieces, rose essence or rose water, Kewra water and juice of half lemon. Mix everything well. Cover the bowl and keep aside for an hour. You can marinate the chicken overnight. Keep the marinated chicken in a covered bowl and keep in refrigerator overnight. Take out the chicken just before cooking.
4. In a bowl mix 1/4 cup warm milk and saffron. Let it soak for 15 minutes. After 15 minutes crush the saffron threads with your finger tips to mix well. Now add rose water or essence, Kewra water and 3 drops of meetha attar. Add only 3 drops not more than that. Cover and keep the bowl aside.
5. Now make a spice bag. In a piece of cheesecloth or muslin cloth or any thin cotton cloth place lightly crushed or broken 4 green cardamom, 4 cloves, a piece of cinnamon, 1 star anise, 2 strands of javitri or mace and 2 bay leaves. You can also add 1 black cardamom if you like, I didn’t. Tie the cloth tightly.
6. Boil sufficient water with 1 tablespoon Salt, 2 teaspoon ghee or oil and juice of half lemon. Taste the water. Water should be perfectly salty. 1 tablespoon is perfect but you can add little more if required.
7. Add drained rice and spice bag. Cook till rice becomes long. Rice should be 80 percent cooked so be careful and stir the rice gently to avoid breaking the rice. When rice becomes long immediately strain the water from the rice. Drain the water completely and spread the rice on a plate to cool down.
8. Wash the potatoes well. Prick the potatoes with a fork. Boil potatoes in a pressure cooker with 1 teaspoon turmeric powder, 1 teaspoon salt and water. Boil for 2 whistle. Let the pressure settle down on its own. Peel the potatoes. Cut the potatoes into half and keep aside.
9. Or if you don’t want to boil the potatoes then peel and fry with little salt and turmeric powder till golden brown. And cook with chicken.
10. Peel the hard boiled eggs. You can fry the eggs, I didn’t. If you are frying the eggs, don’t forget to make some slits on the eggs with a knife.
11. Heat oil in a pan. Fry thinly sliced onion till brown to make barista. When onion becomes brown remove from oil and place on a paper towel. Onion shouldn’t be burnt so be careful and keep stirring while frying.
12. Heat oil in a pan. You can use same pan and oil which we used to make barista. Fry the potatoes till golden brown and transfer on a plate.
13. Now add one finely chopped onion and fry till light golden brown. Add marinated chicken. And fry for 5 minutes. Chicken will release water. Cover and cook on simmer for 10 minutes. Stir and check in regular interval.
14. You can also cook potatoes and eggs with the chicken. I sometimes do so. Potatoes and eggs will absorb the flavour and taste of the gravy and taste better. Do as per your convenience.
15. After 10 minutes check the chicken. It will becomes tender, if not covered and cook for a few minutes more. When chicken becomes tender remove the cover and cook on high heat till gravy is about to dried up.
16. Let’s assemble the biryani. Place 3 pieces of chicken and 3 pieces potatoes with little oil gravy of chicken.
17. Above chicken and potatoes make a layer of rice. Sprinkle 1 tablespoon ghee, 1/2 teaspoon biryani masala and half saffron soaked milk. Spread barista or crisp fried onion all over the rice.
18. Now spread remaining chicken, potato and gravy over the rice. Spread rice over it. Again sprinkle one tablespoon ghee, 1/2 teaspoon biryani masala and remaining saffron soaked milk. Spread fried onions. And press the eggs over it.
19. We have to cover it properly to cook. You can use atta dough to seal the sides of the cover. But I have covered the pan with a piece of aluminum foil properly and place the lid over it. And placed a clove in the hole to secure the air inside.
20. You can also cover the pan with a plate and place a heavy vessel with hot water on the plate. Heat a tawa or skillet. Keep the heat on lowest. Place the assembled biryani pan on the tawa.
21. Cook on simmer for 25 minutes. Or until your biryani pan becomes too hot and you will unable to touch it.
22. Your Kolkata style chicken biryani is ready to serve. Fluff the rice gently. Serve hot with any raita.
Notes
1. I have made two layers but you can make three layers if you want.
2. Always use old basmati rice to make biryani.
3. I have used leg pieces to make this biryani. You can also use curry cut chicken pieces. Use big pieces of chicken.
4. You can skip eggs if you want.
Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. This month Exotic biryani and pulao theme is suggested by Swaty Malik who blog at Food Trails. I recently bookmarked her healthy and delicious Badam gur phirni to try sometime. A perfect dish for festive season.
And this month my partner is Preeti Tandon Shridhar who blog at Cakes & Curries. Preeti is a very talented blogger. Do visit her space for many delicious recipes. I have to try her delicious Cowboy cookies soon. For this theme preeti gave me Kewra water and curd or yogurt. I used these ingredients to make this mouthwatering biryani. And I gave cranberries and quinoa to Preeti as secret ingredients. Preeti shared delicious Quinoa masala pulao using these ingredients.
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Basanti pulao or Bengali sweet yellow pulao. Bright yellow coloured aromatic rice made with fragrant gobindobhog rice saffron and aromatic whole spices taste heavenly with any spicy curry. A festive dish from Bengali cuisine. Basanti stands for yellow. This sweet yellow pulao called basanti pulao, holud pulao or misti pulao. Basanti pulao also taste great with Basmati rice, so you can use whatever you have.
Durga puja is around the corner. Try this aromatic rice to celebrate your festival. You can also make it for bhog prasad for Goddess. To know about Durga Puja or Sharad Utsab click here. For bhog or naivedya different types of dishes are prepared to offer Goddess Durga. Reading a book Bhog Naivedya by Sujata Shukla. Copy pasting a line from the book, “This is not just faith, but also a nation’s food culture, brought to you on a puja thali!.” I completely agree with it. You can get many more authentic recipes on above Durga Puja post link. As I said you can serve this pulao with any veg or non veg spicy curry. I served it with shahi dum aloo. I will share the recipe soon.
Here are some no onion garlic veg curry recipes which you can serve with this pulao.
Fragrant gobindobhog rice with whole spices made this pulao aromatic. But if you don’t have gobindobhog rice then you can use Basmati rice. I usually make basanti pulao with Basmati rice because gobindobhog rice is not available outside Bengal. Have a look at how it looks with basmati rice. In this pulao I have used basmati rice and instead of saffron used little turmeric powder.
But this time got gobindobhog rice online. I used saffron or keshar to make this pulao basanti or yellow. If you don’t have saffron then you can use little food colour or turmeric. But I recommend to use saffron for the lovely aroma and colour.
1. Wash the rice well. Drain the water completely. Marinate the rice with 1 teaspoon ghee, salt, sugar, grated ginger or paste, nutmeg or jaiphal powder, mace or javitri powder, cumin powder and 1/2 teaspoon Bengali garam masala powder. Get the recipe of Bengali garam masala here. I have used 1 teaspoon salt and 2&1/2 teaspoon Sugar and its perfect for me. Mix everything well and keep aside.
2. Soak saffron for 15 minutes in 3 tablespoon warm milk. After 15 minutes crush the saffron with your finger tips and let it soak for some more time.
3. Crush the green cardamom, cloves and cinnamon in a mortar pestle.
4. Heat remaining ghee in a pan or wok. You can use half oil and half ghee if you want but ghee taste better. Fry the cashew nuts on low medium heat. Keep stirring to fry the nuts evenly. When cashew nuts becomes light golden brown transfer the nuts on a plate.
5. Now fry the raisins. When raisins fluff up immediately remove from ghee and transfer on a plate.
6. In the same ghee add cumin seeds, crushed green cardamom, cloves, cinnamon and bay leaf. When cumin seeds starts to splutter add marinated rice and fry for 2-3 minutes.
7. Add saffron soaked milk, water and fried cashew nuts and raisins. Mix well.
8. Cover and cook for 5 minutes on high heat. After 5 minutes reduce the heat and cook on simmer for 5 minutes again.
9. Now stir the rice gently and check. Add little more water if required. I had to add 1/4 cup more water. Cover and cook on simmer for 5 minutes more or till water absorbed.
10. Add 1/2 teaspoon Bengali garam masala powder, mix and switch off the heat.
11. Cover and leave it to rest for 5-10 minutes. Now fluff the rice gently and serve with any spicy curry.
Recipe notes
1. Basmati rice can be used instead of gobindobhog rice.
2. You can use turmeric powder or yellow food colour instead of saffron or keshar.
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Sri Lankan egg curry. A spicy aromatic and lipsmackingly delicious curry from Sri Lankan cuisine. If you’re bored of your regular egg curry then try this egg curry with a completely different taste and flavour.
Coconut milk and spices made this curry superbly delicious. I always love to use aromatic spices. And this curry is absolutely flavorful and mouthwatering. Usually Srilankan curry powder, fish flakes and pandarus leaves are used in this curry. But I don’t have these ingredients. So I used all the spices of Sri lankan curry powder separately. And skipped pandarus leaves and fish flakes. Believe me taste is too good.
Earlier shared some more egg curry recipes on this blog.
I don’t like my curry too hot. But if you like the curry more spicy and hot then you can use 1-2 chopped green chilli. I have used whole dry red chilli for tempering. To make the curry more spicy break or chop the red chilli into 2-3 pieces. Don’t skip the powdered spices. These spices will make your curry flavorful and delicious.
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Recipe
Egg – 3-4, hard boiled
Onion – 1 large, thinly sliced
Garlic – 3 cloves, minced or grated
Ginger – 1 inch piece, grated
Tomato – 2 medium, finely chopped
Mustard seeds – 1/2 teaspoon
Curry leaves – 1 spring
Dry red chilli – 2
Fennel or sounf powder – 1 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1/2 teaspoon
Red chilli powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Cardamom powder – 1/2 teaspoon
Cinnamon powder – 1/4 teaspoon
Cloves powder – 1/8 teaspoon
Mace or javitri powder – 1/8 teaspoon
Salt to taste
Red chilli powder – 1/2 teaspoon or to taste
Thick coconut milk – 1 cup
Water – 1/4
cup Oil – 3 tablespoon
Cilantro or coriander leaves for garnishing
Method
1. Peel the hard boiled eggs. Make some slit on the eggs with a knife.
2. Heat oil in a pan. Fry the eggs till light golden brown and remove from oil.
3. In the same oil add mustard seeds. When mustard seeds starts to splutter add dry red chilli and curry leaves. You can chop or break the dry red chilli in 2-3 pieces, if you want to make your curry hot.
4. Now add garlic and sliced onion. You can also add 1-2 chopped green chilli with sliced onion if you want.
5. When onion becomes light brown add tomatoes, salt and all the spice powder. Saute till tomato becomes mushy.
6. Add coconut water and water. Add a few finely chopped curry leaves. Let it boil. You can also add 1-2 slit green chili if you want.
7. When it starts to rolling boil add the eggs and reduce the heat. Cover the pan and cook on simmer for 5-6 minutes.
Recipe note – Use chilli according to your spice tolerance.
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I would love to hear from you. Please share your thoughts and suggestions in comment.
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Yogurt chicken. A lipsmackingly delicious spicy Flavorful dry chicken curry without much spices. A spicy kick from green chilli and black pepper and flavoured with roasted cumin powder. That’s it. You don’t need onion garlic or any other spices and oil to make this tangy spicy chicken. Interesting isn’t it?
Serve this dry chicken as a starter or a side dish with pulao, fried rice, biryani or any bread. If you are on a restricted diet or don’t like to use much spices then its perfect for you.
Got this recipe recently from my loving sister Anju Arora. Anju makes this mouthwatering chicken curry frequently. And now it’s my favourite recipe to make in a jiffy. Thanks a lot Anju for this wonderful recipe.
I have used homemade thick curd or yogurt to make this curry. Don’t use watery curd or yogurt. If you don’t have thick curd then strain the curd with a strainer to get thick curd. Watery yogurt will curdle after adding in the chicken. You can use green chilli and black pepper powder according to your spice tolerance. I like my curry chatpata or spicy. Best part is you need only 1 teaspoon butter to make half kg chicken. You can use olive oil instead of butter if you want. I have used leg pieces but you can also use curry cut chicken.
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Recipe
Chicken – 1/2 kg
Butter – 1 teaspoon
Yogurt or curd – 1 cup
Green chilli – 2-3 or to taste
Roasted cumin or bhuna jeera – 2 teaspoon
Black pepper powder – 1/2 teaspoon or to taste
Method
1. Wash the chicken well, drain the water and keep aside. I have used 5 leg pieces but you can also use curry cut chicken.
2. Heat butter in a pan or wok. I used Amul salted butter. Add chicken pieces and salt. Fry on high heat for 5 minutes. Stir in between.
2. After 5 minutes reduce the heat. Cover and cook on simmer for 10 minutes. Chicken will release water so you don’t need to add water.
3. Blend thick curd with green chilli and 1 teaspoon roasted cumin powder. Use your mixer grinder to blend the curd or yogurt. Remember don’t use watery curd. If you don’t have thick curd then strain the curd with a strainer to get thick yogurt or curd.
4. After 10 minutes remove the cover and add the blended curd and green chilli. If you want your chicken more spicy or hot use slit green chilli. Mix well. Adding whole green chilli with curd is optional, you can skip this step if you don’t like your chicken hot.
5. Increase the flame and cook on high heat for 5 minutes. Curd will curdle if unattended so don’t forget to keep stirring.
6. Again reduce the flame and cover. Cook on simmer for 10-15 minutes or till chicken becomes tender. Check in-between. Timing depends on the quality of chicken.
7. When chicken becomes tender remove the cover and cook on high heat. Keep stirring. When chicken is about to dried up add black pepper powder and mix well. Taste and adjust salt if required.
8. Cook till chicken completely dried up or you can see the butter leaves the sides. Add 1 teaspoon roasted cumin powder, mix and remove from heat. Your yogurt chicken is ready. Serve hot as a side dish with pulao, fried rice, biryani or any bread. Or enjoy it as a starter.
Recipe note –
1. If you want your chicken less tangy use 1/2 to 3/4 cup curd or yogurt. And if you want to make more tangy add a dash of lemon juice before serving.
2. Olive oil can be used instead of butter.
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Steamed vegetable in rice cooker. Vegetables are smeared with salt and herbs and steamed on banana leaf till vegetables become fork tender. An easy to cook delicious flavorful and nutritious dish without any oil.
You can enjoy these steamed vegetables on it’s own as a salad or main dish. Or you can also serve this with white sauce. Slightly crunchy and flavorful vegetables taste wonderful. I have served it with grilled paneer or cottage cheese and white sauce.
I have placed the vegetables on banana leaf before steaming. Vegetables release juice while steaming. We don’t want to discard the nutritios juice of vegetables, right? So place any edible leaf under the vegetables. Or you can cook your rice or any other dishes under vegetable basket so that juice of vegetables will mix into the dish below.
I have used mushrooms, broccoli, French beans, carrots, cauliflower, baby corn, sweet corn and green peas and seasoned with rock salt, garlic powder, black pepper powder and oregano. You can use any herbs of your choice. If you don’t have rock salt, use any salt instead. You can also use any vegetable of your choice. Add vegetables less or more according to your taste.
So here is the recipe as I made this steamed vegetables. My daughter and I love this steamed vegetables as main dish. I gave the measurement of vegetables as we like. You can always use more or less according to your taste. Or you can also use any vegetable of your choice. I like my vegetables in stripes but you can chop the vegetables in small cubes or in round shape. Small sized vegetables will cook quickly. Chop the vegetables in your desired size and shape. As I mentioned above that you can use any herbs of your choice. You can also use Indian spices if you want.
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Recipe
Mushroom – 250 gram
Broccoli – 1
French beans – 1 cup, chopped
Cauliflower – a few florets
Baby corn – 10
Sweet corn – 3/4 cup
Green peas – 1/2 cup
Carrot -2
For seasoning
Rock salt
Garlic powder
Oregano
Black pepper powder
Method
1. Wash all the vegetables well. Cut the broccoli into medium size florets. Chop the carrots into stripes. You can also chop the carrots into small round pieces or in cubes.
2. Cut the mushrooms and baby corn into half. You can also chop the baby corn into thin slices by cutting lengthwise. Chop the French beans into long pieces. Chop the cauliflower into small florets. You can use more cauliflower florets if you like.
3. Marinate all the vegetables separately with rock salt, garlic powder, oregano and black pepper powder. You can marinate the vegetables altogether. But I have mixed the seasoning separately with all the vegetables because some of my family members don’t like mushrooms. If you marinate and place the vegetables separately in steamer basket everyone can enjoy their favourite vegetable.
4. Wash a banana leaf with running water. Place the banana leaf in steamer basket. You can steam the vegetables without banana leaf but I don’t like to waste the juice of vegetables which released while steaming. You can use any edible leaves instead of banana leaf. Or you can cook your rice under the vegetables. Place all the marinated vegetables, sweet corn and green peas over the banana leaf in steamer basket.
5. Pour 4 cup water in the rice cooker. Cover and heat the water on cooking mode. It will take 4-5 minutes to boil the water.
6. When water starts to boil remove the lid and place the steamer basket with vegetables on the rice cooker. Cover and steam for 10- 15 minutes or until the vegetables become fork tender.
7. Check after 10 minutes. Mine are perfectly steamed after 12 minutes. Vegetables should be little crunchy.
8. You can steam the vegetables on stove top but remember water shouldn’t touch the steamer basket while steaming. Taste and add more seasoning if required. Enjoy the hot delicious and nutritious steamed vegetable. You can add a dash of lemon juice before serving. Or you can also serve this steamed vegetables with white sauce.
Notes
1. You can use any vegetable of your choice.
2. Any herbs can be used for seasoning.
3. You can use any salt instead of rock salt.
4. Use vegetables less or more according to your taste.
5. You can also use Indian spices to marinate the vegetables.
6. You can chop the vegetables according to your desired size and shape.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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Veg galouti Kabab or dal/lentil Kabab. A soft mouth melting Kabab made with all the aromatic spices and nutritious dal or lentils. The word galouti means so soft that melt in mouth. This exotic Kabab is originated from the city of nawab, Lucknow from Awadhi cuisine generally made with minced meat. But here is a veg version of scrumptious mouth melting galouti Kabab.
There is, however, an interesting story behind the conception of this variant of “melt in the mouth meat”. The kebab was specially made for the ageing Nawab of Lucknow, Wajid Ali Shah. The Nawab had lost his set of teeth, but not his appetite for meat! At his behest, the royal kitchens came up with an ingenious way of preparing meat that was easy to go down the foodpipe. The cooks marinated finely ground meat, mixing it with unripe papaya and sprinkling a mix of erotic spices. They then fried the keema in oil/ghee. It is said that the original recipe contained a mix of more than 100 exotic spices! Source
I am sharing this delicious mouth melting galouti Kabab for my vegetarian readers. You need only two types of dal or lentils and black chickpeas or kala chana with some aromatic spices like bay leaves, clove powder cardamom, cumin and mace or javitri powder. Recipe is very simple and easy. You can prepare and store the Kabab in refrigerator and shallow fry just before serving.
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Recipe
Whole red lentil or sabut masoor dal – 1 cup
Chana dal or bengal gram – 1/3 cup
Black chickpeas or kala chana – 1/4 cup
Water – 2 & 1/2 cup
Bay leaf – 2 Potato – 1, large
Onion – 2 large, sliced
Green chilli – 4 – 5, finely chopped
Oil – 2 tablespoon
Ginger garlic paste – 1 tablespoon
Cumin powder – 1 teaspoon
Lemon juice – 2 teaspoon
Cardamom powder – 1/2 teaspoon
Clove powder – 1/4 teaspoon
Javitri or mace powder – 1/4 teaspoon
Method
1. Rinse the whole red lentil or sabut masoor, chana dal or bengal gram and black chickpeas well and soak in sufficient water overnight.
2. Next day drain the water and pressure cook with 2 bey leaves and 2 & 1/2 cup water for 4 whistle. Let the cooker cool down.
4. When lentils cool down strain the water and discard the beay leaves. Don’t discard the remaining water. Grind the lentils with the help of little remaining water of boiled lentils.
5. Boil, peel and mash the potato.
6. Heat a pan and add oil. You can use 1 tablespoon oil and 1 tablespoon ghee or clarified butter if you like. Add sliced onion and finely chopped green chilli.
7. Fry till onion becomes translucent. Add ginger garlic paste. And saute till onion becomes brown and raw smell of garlic goes away.
8. Now add lentil paste, mashed potato, salt and cumin powder. Saute till the mixture dried up and becomes like a dough. Switch off the heat.
9. Add lemon juice, cardamom powder, clove powder and Javitri or mace powder. Mix well and let the mixture cool down. Dry ground cloves and javitri or mace separately to make powder. You can store these powder in refrigerator for later use.
10. Make equal round patties. Press gently with both of your palm.
11. Heat a pan and shallow fry all the patties with little oil. Turn the patties upside down and fry the other side too. Turn the patties carefully because patties are too soft. Turn with two spatula or spoon carefully to avoid breaking.
12. Serve hot with onion rings and any chutney or sauce.
Note
1. You can shallow fry these Kabab in ghee or clarified butter instead of oil to make the Kabab more flavorful.
2. Kabab is too soft so fry very carefully. Use two spatula or spoon while turning upside down.
Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe.
This month Kabab Time theme is suggested by me. Eagerly waiting for the different Kabab recipes from my blogger friends. And this month my partner is Seema Doraiswamy Sriram who blog at Mildly Indian. Seema has a wonderful blog with numerous mouthwatering recipes. You might like her South Indian thali meal dishes. All the dishes of this thali are absolutely delicious. We had a lovely chat about veg Kabab and other topics. Really enjoyed the discussion. I gave her potato and chaat masala as secret ingredients. Seema shared delicious veg Sheek Kabab with these ingredients. Seema gave me bay leaf and onion and I am sharing this veg galouti Kabab using these two secret ingredients.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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Wishing a very happy Janmashtami to you all and your family. May Lord Krishna fill your life with bliss and joy. May God bless you all with good health, happiness and prosperity 🙏
Kaju or cashew nut curry. A no onion garlic rich creamy, mildly spicy and delicious tomato based gravy with fried cashew nuts. A scrumptious side dish to serve with paratha, puri or any bread and rice dishes.
You can also make it with onion garlic. Also sharing the recipe below with onion and garlic. You may like some Janmashtami special recipes on this blog. Click on the link for recipe.
And many other dessert, sweet and no onion garlic satwik recipes. Or you might like to try Janmashtami prasad thali to celebrate the festival from the blog of Poonam Bachhav.
This Kaju curry is completely Satwik recipe. But you can also make it with onion garlic if you want as I mentioned above. To make with onion garlic fry the roughly chopped onion, garlic cloves, ginger and green chilli. When onion becomes translucent add tomatoes. Saute till tomato becomes mushy. Let the sauteed mixture cool down and grind into a smooth paste. Then follow the steps as given below. Add the ground mixture in oil instead of tomato green chilli and ginger paste.
I served this delicious Kaju curry with paratha. To make paratha in a bowl mix 1 cup maida or refined flour and 1/2 cup whole wheat flour or atta. You can use only maida or only atta if you want. Add 1/4 teaspoon salt and 2 teaspoon oil or ghee. Mix well. Now add water gradually to make a smooth dough. Smear the dough with half teaspoon of oil. Cover and keep aside for 30 minutes. Make medium sized balls and roll into a thin roti with the help of little flour. Fold the round roti into half then fold again into a triangle. You can spread ghee on both layers. Fry the triangle paratha from both sides on a griddle or tawa.
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Cilantro or coriander leaves – 1 tablespoon, chopped, optional
Method
1. Dry grind cashew nuts, poppy seeds and melon seeds into a fine powder. Add 4 tablespoon water and grind again to make smooth paste.
2. Grind chopped tomatoes, 1-2 green chilli and ginger. Make a smooth paste.
3. Heat one teaspoon ghee or butter in a pan. I used ghee. Add the cashew nuts or Kaju and fry on low medium heat till light golden brown. Take out the cashews and ghee and place on a plate.
4. In the same pan heat 3 tablespoon oil. You can use ghee or butter if you want. Add tomato, chilli and ginger paste, cumin powder, coriander powder, turmeric powder, Kashmiri red chilli powder, salt and sugar. Saute till oil leaves the sides.
5. Add cashew nuts, melon seeds and poppy seeds paste and fresh cream. Saute again till everything dried up and oil leaves the sides.
6. Add water and let it boil for 4-5 minutes on low heat. Stir in between to avoid sticking to the bottom.
7. Now add the fried cashew nuts, 1-2 slit green chili and chopped cilantro or coriander leaves . Reserve some fried cashew nuts for garnishing. Cook again for 3-4 minutes.
8. Crush the Kasuri methi with your palm and add in the gravy. Mix well.
9. Add garam masala and remove from heat. I have used homemade Bengali garam masala. Get the recipe here.
10. Garnish with cilantro or coriander leaves and fried cashew nuts. You can also use fresh cream to garnish your Kaju curry. Serve with paratha, puri, or any bread and rice dishes.
Notes
1. You can use ghee or butter instead of oil to make the gravy.
2. You can also use 1-2 tablespoon more cream at the end if you want.
3. Dry roasted cashew nuts can be used instead of fried cashew nuts.
4. Use green chilli according to your taste.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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