Poi Saga Chungudi Besara

IMG_20170514_110348IMG_20170514_113630

Ingredients:

  • Poi Saga – 1 bunch
  • Chungudi Sukhua/ Chingudi machha – 1/2 cup
  • Potatato – 1 medium
  • Brinjal – 1 medium
  • Tomato – 1 big
  • Oil – 2 tbsp
  • Mustard paste – 2 tbsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Cumin powder – 1/4 tsp
  • Coriander powder – 1/4 tsp
  • Salt – As per taste

Mustard Paste recipe:

  •  Mustard seed – 1 tbsp
  •  Cumin seed – 1/4 tsp
  • Garlic – 10 cloves
  • Dry red chilli – 5 numbers

Soak all of these for 20 minutes and grind it to a smooth paste.

Recipe:

Wash the chingudi sukhua or machha thoroughly. Heat 1 tbsp oil in a kadai. Fry the washed chingudi in the oil with some salt till it changes the colour to red. Keep aside.

Cut the potato, brinjal, tomato into small cubes. Wash the poi saga and chop them finely.

Add other 1 tbsp oil in the kadai. When the oil is hot, add the mustard paste into it and saute for a while. Now add chopped tomato, salt, all the dry powders like cumin,coriander, turmeric,red chilli powder into the kadai. Fry till the rawness of the masala goes off. Pour 1/2 cup water.Now add cut potato, brinjal into it. Add the chopped leaves and cook for 5 minutes.

Now add the fried chingudi/prawn into the kadai. Mix properly and cook till all the vegetables are cooked.

Serve hot with steamed rice.

Cabbage Curry

Ingredients:

  • Cabbage – 1 medium
  • Potato – 2  no.s
  • Onion – 1
  • Ginger-garlic-green chili paste – 1 tbsp
  • Tomato – 1 big
  • Turmeric powder – 1/2 tsp
  • Red chili powder – 1/2 tsp
  • Cumin powder – 1/4 tsp
  • Coriander powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Coriander leaf  – 1 tbsp chopped
  • Oil – 1 Tbsp
  • Salt – As per taste

Recipe:

Finely chop the cabbage. Cut the potatoes to small cubes.Chop the onion and tomato finely.

Heat oil in a kadai. Add chopped onion and saute till it turns translucent. Now add the ginger-garlic-green chili paste and fry till the rawness goes off. Now add the dry masala powders: turmeric, red chili,cumin, coriander powder and mix well. Now add chopped tomato, salt and cook till the oil separates from the masala. Now add  potato cubes and chopped cabbage. Mix properly and cook in a medium flame for 10 minutes.

Mix it in some interval till the vegetables are done. Sprinkle garam masala powder and switch off the flame. Garnish with chopped coriander leave.

Serve hot with Rice or Roti.

Note: You can add other vegetables like grated carrot or green peas for better taste.

Chicken Masala

Chicken Masala.jpg

Ingredients:

  • Chicken – 1/2 kg
  • Potato – 2 big
  • Onion – 2 big
  • Ginger-garlic-green chilly paste – 1 tbsp
  • Tomato – 1 medium
  • Turmeric powder – 1 tsp
  • Red chilly powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Coriander powder – 1 tsp
  • Garam masala – 1 tsp
  • Coriander leaves – 1 tbsp chopped
  • Lemon – 1/2
  • Pepper powder – 1/2 tsp
  • Tej patta – 2 no.s
  • Oil –  2 tbsp
  • Salt – As per taste

Recipe:

In a bowl, take chicken, salt,turmeric powder 1/2 tsp, pepper powder, lemon juice and mix well. Keep it in freeze for marination for 1/2 hour.

Cut potato into cubes. Chop the onion, tomato finely.In a pan heat oil. Add a pinch of salt and turmeric powder.  Fry the potato cubes till golden brown colour. Remove the cubes and keep aside. In the same pan, add little more oil. Add tej patta. Now add chopped onion and fry till translucent. Add ginger-garlic-chilly paste and saute till rawness of the masala goes off. Now add chopped tomato, salt, turmeric powder, red chilly powder, cumin powder, coriander powder and cook till tomato becomes soft. Now add marinated chicken into the pan and mix properly. Cook for 5 minutes. Now add the fried potato cubes into it, mix well and cook in medium flame till the chicken is done.Switch off the flame.

Sprinkle chopped coriander leaves and garam masala above the curry and cover for some time. Serve hot with steamed rice or pulao or roti.

Note: If you want gravy, add water of your desired quantity after adding potatos.

Buta alu curry

Ingredients:

  1. Chana dal – 1 cup
  2. Potato – 3 medium
  3. Pumpkin – 200 gm
  4. Onion- 1 big
  5. Ginger-garlic paste- 1 tbsp
  6. Tomato – 1 big
  7. Cumin powder – 1/2 tsp
  8. Coriander powder – 1 tsp
  9. Garam masala – 1 tsp
  10. Coriander leaves – 1 tbsp chopped
  11. Turmeric powder – 1 tsp
  12. Red chilly powder – 1/2 tsp
  13. Oil – 1 tbsp
  14. Salt – As per taste.

Recipe:

Wash chana dal thoroughly and soak in water for 15 min.Cut potato and pumpkin into cubes. Chop onion, tomato roughly.

Heat oil in a pan. Add chopped onion and fry till translucent.Add salt to fry the onion quickly.  Add ginger-garlic paste and fry till the rawness goes off. Add chopped tomato and saute. Add turmeric, red chilly, cumin and coriander powder and saute till oil separates from the masala.

Now add chana dal, potato, pumpkin cubes. Cook with masala for 2 min. Now add 2 cups of water and cook in medium flame till vegetables are done.  Mash them little bit so that gravy gets nice consistency. Sprinkle garam masala and chopped coriander leaves above it.

Serve with steamed rice or roti.

Note: You can cook the curry in pressure cooker up to 1 whistle.It comes out very well.

Alu matar (Ghuguni)

IMG_20170606_085227.jpgIngredients:

  1. Potato – 4
  2. White matar – 1 cup
  3. Oil – 1 tbsp
  4. Garam masala – 1 tsp
  5. Turmeric powder – 1 tsp
  6. Red chilly powder – 1 tsp
  7. Tomato – 1 medium
  8. Coriander leaves – 1 tbsp
  9. Salt as per taste

For masala :

  • Onion – 1 big
  • Garlic – 5 cloves
  • Ginger – 1 inch
  • Cumin seeds- 1 tsp
  • Coriander seeds – 1 tsp
  • Red chilly – 3 no
  • Cinnamon – 1 inch

Recipe:

Soak matar over night. Pressure cook potato and matar upto 2 whistles with little salt. Make cubes of the boiled potato.

For masala: Soak the above mentioned things with little water. Grind them to a smooth paste.

Heat oil in a pan. Add the masala paste into it, add salt and cook for 5 minutes. When the raw smell of the masala goes off, add chopped tomato into it and cook for 2 minutes. Now add turmeric and red chilly powder and cook till oil separates from the masala.  Add the boiled potato cubes and matar into the pan. Add 1 cup water into it and cook in medium flame. When you get the desired consistency, switch off the flame. Sprinkle garam masala and chopped coriander leaves on the top of the curry and cover it for some time.

Serve hot with roti, chapati, pulka, chakuli etc.

Alu Gobi Green Matar Masala

Gobi masala.jpgIngredients:

  • Cauliflower – 1 medium size
  • Potato – 3 medium size
  • Green peas – 1/2 cup (Optional)
  • Onion – 1 big
  • Garlic – 10 cloves
  • Ginger – 1 inch
  • Tomato – 1 big
  • Jeera Powder – 1/2 tsp
  • Dhania Powder – 1/2 tsp
  • Red chilly Powder -1/2 tsp
  • Turmeric powder – 1 tsp
  • Oil – 2 tbsp
  • Fresh coriander leaves – 1 small bunch
  • Garam masala powder – 1 tsp
  • Salt – As per taste

Recipe:

Remove the florets of cauliflower & soak in turmeric and water so that all the insects will come outside. Cut the potato into cubes. Heat a kadai. Add 1 tbsp oil, some salt, a pinch turmeric and fry both potato & cauliflower florets for 5 min.

Make a masala paste of onion, garlic and ginger. (You can add green chilly here.)

Now heat 1tbsp oil in a pan. Add masala paste into it and fry for some time till the raw smell of the masala goes off. Add chopped tomato in to it and fry till tomato becomes soft. Now add salt, turmeric powder, red chilly powder, dhania powder, jeera powder & fry for some time. When oil starts separating from the masala, add fried potato & florets into it and mix properly. Cook it for some time in medium flame. (If you want gravy, you can add water at this stage.) Now add green peas into it. Cook for 2 minutes. (If you are cooking green peas for more time, its colour will go off.) Switch off the flame. Sprinkle garam masala  and cover it for some time so that the aroma of the garam masala will be absorbed. Garnish with chopped coriander leaves.

This curry tastes good with rice, roti, paratha, puri, etc.