Recipes |

My Kitchen: Aloo Korma

Last week, decided to take the gravy I cooked to the next level. With a few minor modifications, and addition of aloo, here is the new recipe.

Ingredients Required
1 cup Potato cubes, 1 Onion, a handful of peanuts and cashew nuts, Maggi Masala cube (if available), Garam Masala powder, Coriander powder, Cumin powder, Chili powder, 2 spoon Curd, Salt, Oil/Butter.

Procedure
Heat the pan and fry the onion, peanuts and cashew nuts with a little oil or butter, and then turn off the flame. Once they cool off, put these into a mixer grinder and make a fine paste. Heat some ghee or butter in a pan and fry the cumin seeds. Next add the fried paste and let it cook for a while. Add all the masala, chilli powder and salt and simmer it for 10 more minutes. Add the curd and the potato cubes, and simmer until aloo is cooked. Add some cooking colour if desired. Garnish with cashew nuts and coriander. Yummilicious Aloo Korma is ready

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Preparation Time: 5 minutes
Cooking Time: 30 minutes

PS: You can pre-boil the cubes potato pieces in a microwave to reduce cooking time.

My Kitchen: Biryani and Gravy

I was really bored the other afternoon, and was too lazy to go hog outside. So decided to cook something for myself really fast, and decided to make simple Vegetable Biryani and some gravy to go along with it. So, here’s the simple recipe for a delicious meal.

Rice:
Ingredients Required
1 Onion (chopped or diced), diced vegetables (Potatoes, Carrots, etc.), 1/2 cup Basmati rice (soaked), Cumin seeds, Maggi Masala cube (if available), Garam Masala powder, Coriander powder, Cumin powder, Chili powder, Salt, Ghee/Butter.

Procedure
In a pressure cooker, heat some ghee or butter and add some cumin seeds. Once the seeds pop, add the onions and fry them until golden brown. Add the vegetables and fry them for a couple of minutes. Next add all the masala and chilli powder, and mix well. Now add the soaked rice and add appropriate amount of water for the rice. Add salt and mix well. Close the cooker lid and let it simmer. Turn the flame off after two whistles. Once the cooker opens, garnish with some ghee or butter, and chopped coriander. Your Biryani is ready!! 😀

Preparation Time: 5 minutes
Cooking Time: 20 minutes
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Gravy:
Ingredients Required
1 Onion, a handful of peanuts and cashew nuts, Maggi Masala cube (if available), Garam Masala powder, Coriander powder, Cumin powder, Chili powder, 1 spoon Curd, Salt, Oil/Butter.

Procedure
Put the onion, peanuts and cashew nuts in a mixer grinder and make a fine paste. Heat some ghee or butter in a pan and fry the cumin seeds. Next add the paste and let it cook for a while. Add all the masala, chilli powder and salt and simmer it for 10 more minutes. Finally add the curd and cook for another couple of minutes. Add some cooking colour if desired. Garnish with cashew nuts and coriander. Yummilicious gravy is ready 😀

Preparation Time: 1 minute
Cooking Time: 20 minutes

My Kitchen: Chole/Chole Rice

Chole is one of my all-time favourite dishes. Very easy to make if you have canned Chick-peas. Otherwise, soak them overnight and boil them until tender before using them.

Ingredients Required

3 Onions (diced), 2 Tomatoes (chopped), 2 cans of Chick-peas, Ginger-Garlic paste, Cumin seeds, Coriander powder, Cumin powder, Chili powder, Salt, Oil/Butter.

Procedure

In a pan (preferably a pressure cooker), heat some oil and add Cumin seeds. When they pop, add the onions and fry them until golden brown. Add some ginger-garlic paste and let cook for 2 minutes. Add the tomatoes and cook for about 5 minutes until the oil separates. Add the cumin, coriander and chili powder. Add the boiled or canned chick-peas along with one cup of water, and mix well. Add salt to taste. Close the lid and let cook for about 15 minutes, stirring occasionally. When done, add chopped coriander and some butter, and simmer for about 2 minutes.

Preparation Time: 5 minutes

Cooking Time: 25-30 minutes

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For dinner, I decided to modify the Chole and make some Chole Rice.

Ingredients Required

Left over Chole, left over White Rice, 1 Onion (chopped), Foreign Cumin seeds (Shahjeera), Cashew Nuts, Ghee/Clarified Butter, and Salt.

Procedure

Heat some Ghee in a pan and add the Shahjeera, followed by Cashew nuts. Add the onions and fry till golden brown. Add the leftover Chole and Left over ice and mix will. Add salt to taste and serve.

Preparation Time: 2 minutes

Cooking Time: 10 minutes

PS: It is very easy to mix rice and Chole by hand, but mixing it over flame with addition of ghee, cashew nuts and salt gives it an awesome flavour!

My Kitchen: Tomato Khichdi Rice

With 2 onions and 2 tomatoes available, I decided to make Dal Khichdi for lunch. But as I started cooking, thanks to my awesome cooking abilities, I ended up making Tomato Khichdi Rice, or something like that. Bottom line, it was yummy!!

Ingredients Required

2 Onions (diced), 2 Tomatoes (chopped), 1 cup rice (uncooked), 1 cup Toor Dal/Pigeon Pea, 1 packed Maggie Bhuna Masala (Green Packet), Coriander powder, Cumin powder, Chilli powder, Salt, Ghee/Clarified Butter, Cashew.

Procedure

Mix the dal and rice, wash, and keep aside. Heat a pressure cooker and add some ghee. Add the cashews. Add the onions and fry them till they are golden brown. Add the tomatoes and cook the mixture for about 5 minutes, till the oil separates. Then add the Bhuna Masala (optional) and cook for another 5 minutes. Add the rice and dal, mix well. Add the cumin, coriander, chilli powder and salt to taste. Add 2 cups of water. Close the lid of the pressure cooker and let blow 5 whistles on medium flame. When done, garnish with cashew and chopped coriander.

Preparation Time: 5 minutes

Cooking Time: 20 minutes

PS: Please let me know if something doesn’t make sense 🙂