Puli Kuzhambu Recipe

Puli Kuzhambu is a spicy n tangy dish which goes well with hot steamed rice with any veg stir fry n appalam.  Lets see the simple, tasty n plain puli kuzhambu preparation.

Ingredients :

Shallots - 10 (finely chopped)
Tomato - 1 small
Green chilly - 3 (slit)
Ginger - 2 inches (grated)
Turmeric powder - 1/4 tsp
Red chilly powder - 1 1/2 tsp
Coriander powder - 1 tsp
Tamarind paste - 2 tbsp
Sesame oil - 3 tbsp
Mustard seeds - 1 tsp
Dried red chilly - 2
Curry leaves - 1 sprig
Asafoetida - 1 pinch
Fenugreek seeds - 1 pinch
Jaggery - 1 tsp
Water - 2 cups
Salt to taste

Method :

Heat a heavy bottomed pan with sesame oil in a medium flame.  Add n fry mustard seeds, fenugreek seeds, dried red chilly, green chilly, grated ginger,  asafoetida, curry leaves until mustard seeds stops spluttering.

Add n saute shallots for 4-5 mins in a lower flame.  Add n fry turmeric powder, red chilly powder, coriander powder for a minute.

To this add chopped tomato with tamarind paste,salt n 2 cups of water.  Bring to boil. Cook for 15 mins in a medium flame.  Switch-off the flame when oil separates on the edge of the pan n the curry becomes thicken.

Now add jaggery n mix it well.

Delicious, tasty n quick Puli Kuzhambu is ready to serve.

Serve with Rice, Any Veg Stir Fry, Dal Kootu n Appalam.

Love Cook Joy.

Kumbakonam Kadappa Recipe

Kadappa is a special side dish for idly, dosa, puri n chapati in Kumbakonam, tanjore districts of Tamilnadu.  Kadappa is a blend of kurma n sambhar. Lets see the preparation

Ingredients :

Moong dal - 1 cup (boiled)
Potato - 1 Big (boiled)
Onion - 1 (finely sliced)
Tomato - 1 (finely sliced)
Green chilly - 4 (slit)
Garlic - 4 pods (sliced)
Fresh coriander leaves - 1 handful
Oil - 1 tbsp
Bay leaves - 2
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Salt to taste

For Grinding :

Grated Coconut - 4 tbsp
Green chilly - 2
Fennel seeds - 1/2 tbsp
Cashew nuts - 8

Method :

In a blender, add n grind the above grinding ingredients to a smooth paste. Keep it aside.

Heat a pan with oil, add n fry mustard seeds, cumin seeds until mustard seeds stop spluttering.

Add n saute bay leaves, green chilly, garlic, onion n tomato one by one for 5 minutes.

To this add boiled moong dal n boiled potato with grounded coconut cashew nuts masala paste with 1 cup of water n cook until raw flavor reduced in a medium flame for 10 mins.  Turn-off the flame.  Garnish with fresh coriander leaves.

Tasty n simple Kumbakonam Special Side dish Kadappa is ready to serve.

Serve with Hot Idly / Dosa / Puri / Chapati.

Love Cook Joy.

Spicy Potato Roast Recipe

Potato spicy roast is a delicious, crunchy n crispy recipe which goes well with any rice variety.  Lets see the preparation.

Ingredients :

Potato - 250 gms
Ginger Garlic paste - 1 tbsp
Red chilly powder - 1 tsp
Pepper powder - 1 tsp
Rice flour - 1 tsp
Oil - 1 tsp (for mixing masala)
Salt to taste
Oil for frying

Method :

Boil the potatoes for 3/4th in a pan with water.  Turn-off flame. Allow to cool. Peel the skin. Cut the potatoes into half sliced.

In a mixing bowl, add all the above ingredients n make masala paste by adding little amount of water.

Apply the masala paste on both the sides of the potatoes. Allow it to set for 20 mins.

Heat a tawa with oil, add n fry the marinated potatoes until both the sides roasted well.

Delicious Spicy Potato Roast is ready to serve.

Serve with Curd Rice, Lemon Rice etc.

Love Cook Joy.

Soya Chunks Curry Recipe / Meal Maker Curry Recipe

Soya Chunks Curry is a tasty n healthy dish which goes great with Chapati, Naan, Kulcha, Pulao, Ghee Rice etc.  Lets see the preparation.

Ingredients :

For Grinding Masala :

Oil - 1 tsp
Onion - 1 big ( sliced)
Tomato - 2 (chopped)
Ginger - 1 medium
Garlic - 6 pods
Cashew nuts - 7
Curd - 1/4

For Making Curry :

Soya chunks / Meal Maker - 2 cups
Oil + Ghee - 1 tbsp + 1 tbsp
Bay leaves - 1
Cinnamon stick - 1
Cumin seeds - 1/2 tsp
Onion - 1 (sliced)
Green Chilly - 3 (slit)
Tumeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Kasuri methi leaves - 1 tsp

Method :

Heat a pan with soya chunks with water.  Bring to boil n Cook for 10 mins. Transfer into bowl of cold water for 5 mins. Then squeeze it completely.  Cut into half n keep it aside.

Heat a pan with oil, add n fry onion, tomato, ginger, garlic, cashew nuts for 4-5 mins in a medium flame. Turn-off the flame n keep it for cool down.

Once cool down, grind the above ingredients with curd into a smooth paste.

Heat a pan with oil n ghee, add n fry bay leaves, cinnamon stick, cumin seeds, green chilly, onion for a minute.

To this add n stir turmeric powder, red chilly powder, coriander powder, garam masala for a few minutes.

Now add grounded onion cashew masala paste with 2 cups of water n cook for 10 mins in a medium flame.

Add soya chunks n cook for few mins. Add kasuri methi n mix it well. Turn-off the flame.

Delicious, tasty n healthy Soya Chunks Curry is ready to serve.

Serve with any Indian Bread / Ghee Rice / Pulao.

Love Cook Joy.

Methi Spicy Tangy Curry / Venthaya keerai Puli kuzhambu Recipe

Methi leaves spicy tangy curry is a healthy, tasty n simple recipe which can be prepared by using less ingredients.  Methi leaves has many medicinal properties. Intake of methi leaves once in a week helps us to keep maintaining haemoglobin in level, control cholesterol level, strong hair growth etc.  Lets see the preparation.

Ingredients :

Methi Leaves / Venthaya keerai - 1 small bunch ( cleaned )
Shallots - 200 gms (finely Chopped)
Green chilly - 1
Red chilly - 6
Grated Coconut - 1/2 of full coconut
Coriander seeds - 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Tamarind paste - 2 tbsp
Sesame oil - 2 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida - 2 pinch
Curry leaves - 1 sprig
Jaggery - 1 tsp
Salt to taste

Method :

Heat a frying pan, add n fry dried red chilly, coriander seeds, grated coconut, green chilly until it turns to golden brown colour.

In a blender, add n grind the above fried ingredients into a fine paste.

Heat a heavy bottomed pan with oil, add n fry mustard seeds, fenugreek seeds, asafoetida, curry leaves until mustard seeds stop spluttering.

Add n fry shallots for 5 mins in a medium flame.

To this add n stir methi leaves for a minute.

Now add tamarind paste n salt with 2 1/2 cups of water n bring to boil.

Cook the methi leaves spicy tangy curry till get thick n oil separates from the curry.  Add jaggery before turn off the flame. Mix it well.

Delicious n healthy Methi leaves Spicy Tangy Curry is ready to serve.

Serve with Hot Steamed Rice with Rice Vadaam.

Love Cook Joy. 

Dal Rasam / Pappu Charu Recipe

Pappu charu is a tasty, simple n traditional andhra recipe, taste like mild sambar using without sambar powder. Lets see the preparation.

Ingredients :

Thoor dal - 1/4 cup (washed n soaked for 20 mins)
Tomato - 3 (chopped)
Tamarind paste - 1 tsp
Turmeric powder - 1/4 tsp
Red Chilly powder - 1 tsp
Ghee - 2 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 5
Curry leaves - 1 sprig
Dried red chilly - 2 (broken)
Asafoedita - 2 pinches
Coriander leaves - 1 handful
Salt to taste

Method :

In a pressure cooker, add n cook thoor dal with 1 cup of water with turmeric powder for 3 whistle.

Heat a pan with tomato n 1 cup of water, bring to boil. Once tomatoes started boiling, add n cook tamarind paste, red chilly powder, cooked thoor dal for 10 mins in medium flame. Turn-off the flame.

Heat a seasoning pan with ghee, add n fry dried red chilly, mustard seeds, cumin seeds, fenugreek seeds, asafoedita with curry leaves until mustard seeds stops spluttering.

Add this seasoning into the cooked tomato dal n mix it well with salt.

Garnish with chopped fresh coriander leaves.

Tasty, quick n simple Pappu Charu is ready to serve.

Serve with Hot Steamed Rice, Any Spicy Veg Roast n Mango Pickle.

Love Cook Joy.

Rava Vadai Recipe / Semolina Vada / Sooji Vada recipe / Best for Beginners / Evening Snacks

Rava Vadai is a tasty, very easy n quick recipe which can be prepared within 20-25 mins.  Best alternative for ulundhu vadai.  Lets see the preparation.

Ingredients :

Rava / Semolina / Suji - 1 cup
Curd - 1/2 cup
Onion - 1 (finely chopped)
Green Chilly - 2
Ginger - 1 inch
Curry leaves - 3 leaves
Zeera - 1/4 tsp
Baking soda - 1 pinch
Salt to taste
Water for mixing
Oil for deep frying

Method :

In a blender, add n crushed green chilly, ginger n zeera. Keep it aside.

Take a mixing bowl, add n mix rava with little amount of water (spoonwise) n curd. Consistency is main.  If the batter is too runny then not able to make vada in shape.  If it is too tight then the vada becomes too hard after frying.

To this, add chopped onion, crushed green chilly, ginger, zeera, chopped curry leaves n keep it aside for 20 mins to set.

After 20 mins again mix the rava batter very well with baking soda n salt.

Heat a frying deep pan with oil.  Once the oil gets ready for right temperature to fry.

Take a lemon-sized ball from the rava batter n make a shaped like ulundhu vada.

Place it carefully n slowly on the oil n fry until cooked well on both sides n vada turns to golden color.

Take it n place it on a tissue paper.

Do same with the remaining batter, using above procedure n fry all the rava vadas.

Tasty, easy n quick Rava Vada is ready to serve.

Serve Hot with Coconut chutney.

Love Cook Joy.

Basundi Sweet Recipe

Basundi is a sweetened condensed milk sweet made by boiling milk on low heat until the milk reduced by half. One of my favorite sweet recipe😋 from my childhood.  Lets see the preparation.

Ingredients :

Full Fat Milk - 1 lt
Condensed Milk - 400 gms
Handful of sliced Cashew nuts, sliced pistachio n sliced almonds each.
Green cardamom powder - 1/2 tsp
Nutmeg powder - 1/4 tsp
Saffron strands - few

Method :

Heat a heavy bottomed pan with full fat milk n bring to boil.

Once milk reaches boiling point, reduce the flame to lower, add condensed milk, stir n mix it well.

Heat this mixture in a low flame n bring to gentle boil.

Keep on stirring at intervals so that the mixture does not get burnt at bottom.

After stirring the mixture for 10 mins, the milk gets thicken.

Scrap the milk solids from the sides.

The cream collected on the top n add it back to the basundi mixture at last.

It will take 30 mins to complete this sweet recipe.

Now add cardamom powder, nutmeg powder, sliced cashew nuts, pistachios, almonds, saffron into basundi mixture, Mix it well. Turn-off the flame.

Delicious, creamy n tasty Basundi is ready to serve.

Serve Hot or chilled.

Love Cook Joy.

Chettinad Fish Fry Using Homemade Masala Recipe

Chettinad Fish fry is a delicious n tasty recipe which goes great with any variants of rice.  Here I used homemade fish fry masala.  Lets see the preparation.

Ingredients :

Fish - 400 gms (Any Fish of your choice, cut into medium pieces n washed with salt, vinegar)
Green chilly - 4
Ginger - 2 inches
Garlic - 2
Shallots - 2
Curry leaves - 5 leaves
Turmeric powder - 1/4 tsp
Red chilly powder - 3 tsp
Pepper - 1 tsp
Fennel seeds powder - 1/4 tsp
Oil - 1 tsp (for mixing masala)
Oil for frying
Salt to taste

Method :

In a Blender, add n grind green chilly, ginger, garlic, shallots, curry leaves, turmeric powder, red chilly powder, pepper, fennel seeds, salt,oil with enough water into a fine paste.

Take a mixing bowl, marinate the grounded masala with fish pieces n keep it in a fridge for minimum 1/2 hour.

Heat a tawa with oil in a lower-medium flame, add n fry the marinated fish pieces until cooked well on both the sides. Garnish with fried curry leaves.

Delicious Chettinad Fish Fry is ready to serve.

Serve Hot with Sambar Rice / Coconut Rice / Lemon Rice etc.

Love Cook Joy.

 

Spicy Puffed Rice / Kara Pori / Masala Pori

Spicy Puffed Rice is a quick n healthy evening snacks. Favorite snacks for all ages. Here I shared the method with main ingredients, we can also add extra spices n vegs as per our taste. Lets see the preparation.

Ingredients :

Puffed Rice - 2 cups
Roasted Gram dal - 1/4 cup
Peanuts - 1/4 cup
Garlic - 4 (crushed with skin)
Turmeric powder - 1/2 tsp
Red chilly powder - 3/4 tsp
Asafoetida - 2 pinch
Curry leaves - 2 sprigs
Lemon juice - 1/2 tsp
Oil - 2 tbsp
Salt to taste

Method :

Heat a pan with oil in a lower-medium flame.

Add n fry peanuts, roasted gram dal, crushed garlic, curry leaves, asafoetida until all ingredients roasted well.

Now lower the flame, add turmeric powder, red chilly powder n salt.

Turn-off the flame. To this, add puffed rice, lemon juice n mix it well.

Tasty, quick n healthy evening snacks is ready to serve.

Serve with Hot Masala Tea.

Tips :

We can adjust the spices according to our taste.

We can add grated carrots, om podi, grated raw mango, onion, tomato, chat masala also as per our taste.

Love Cook Joy.

Kuska Recipe / Plain biryani Recipe

Kuska is a delicious n tasty recipe which is prepared by using plain rice n flavorful biryani spices without any meat or vegetables.  It can be served as main course dish with any curry n raita. Lets see how to make kuska at home.

Ingredients :

Basmati / Long grain Rice - 2 cups (washed n soaked with 4 cups of water for 30 mins)
Onion - 2 (finely sliced)
Tomato - 2 (finely sliced)
Green chilly - 5 (slit)
Ginger garlic paste - 2 tbsp
Curd - 2 tbsp
Lemon juice - 2 tbsp
Red chilly powder - 1/2 tsp
Garam masala - 1/4 tsp
Mint - 1 handful
Coriander leaves - 1 handful
Oil + Ghee - 2 tbsp + 2 tbsp
Whole garam masala - cinnamon stick - 2, cloves - 5, cardamom - 5, Bay leaves - 2
Salt to taste

Method :

Heat a heavy bottomed pan with oil n ghee, add n fry whole garam masala for a few seconds. Then add n saute green chilly, onion, tomatoes one by one for 10 minutes with salt until oil separates.

To this, add n stir ginger garlic until raw flavor reduced. Lower the flame, add curd n mix it well.

Then add red chilly powder n garam masala. Stir it well.

Now add rice with soaked water n bring to boil.

Close the pan lid tightly. Cook until water dries completely.

Add mint n coriander leaves,lemon juice blend it well.

Delicious, tasty n quick Kuska Rice is ready to serve.

Serve with Onion raita n sliced Cucumber.

Love Cook Joy.


  

Vermicelli Plain Biryani / Semiya Biryani Recipe

Vermicelli Biryani is a delicious South-Indian Breakfast which can be prepared quickly within a few mins.  It can be made up of Rava, Vermicelli, Poha etc.  Here I shared Vermicelli Biryani Recipe.  Lets see the preparation.

Ingredients :

Vermicelli / Semiya (fine) - 400 gms
Onion - 2 big ( Finely  Sliced)
Tomato - 1 big
Green chilly - 5 (slit)
Ginger Garlic paste - 1 tbsp
Red chilly powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Mint - 1 handful
Coriander leaves - 1 handful
Oil + Ghee - 1 tbsp + 1 tbsp
Whole garam masala - 1 cinnamon stick, cloves - 3, cardamom - 3, Bay leaves - 2.
Water - 2 cups
Salt to taste

Method :

Heat a pan with 1 tsp of oil, roast the vermicelli for 2 mins in a lower flame. If it is roasted vermicelli, then skip this step.  Keep it in a plate aside.

Add oil + ghee, fry whole garam masala for a few seconds...then add sliced onion, tomatoes, green chilly, ginger galric paste one by one until raw flavor reduced.

Add n fry red chilly powder, garam masala, mint, coriander leaves n salt for a minute.

To this add water, bring to boil.  Once water started high boiling point, add roasted vermicelli n cook  till water dries completely with closed lid. Stir in between.

Delicious n quick Vermicelli Biryani is ready to serve.

Serve with Coconut Chutney.

Tips for Beginners :

Without Measuring water Method :

In a separate pan, Heat n boil 4 cups of water with salt, bring to boil, add n cook vermicelli 3/4.  Drain the water completely n den add cooked vermicelli into the onion tomato gravy.

We can add any mixed vegetables like carrot, green peas, cauliflower, beans, capsicum etc for this recipe, especially preparing for kids lunch box.

Amount of Water measuring can be different n depends on the vermicelli Type.

Love Cook Joy.

Traditional Chicken Fry Recipe

Chicken Fry is a dish consisting of chicken pieces usually have been battered with spices n then pan fried / deep fried.  Here I shared the Traditional Chicken pan fried method. Lets learn how to make crispy, tasty n quick Chicken Fry at Home.

Ingredients :

For Marination :

Chicken - 1 kg (Cut into large pieces n Cleaned)
Green chilly - 3
Ginger - 1 medium
Garlic - 4 pods
Shallots - 4
Fennel seeds - 1/2 tsp
Curry leaves - 4 leaves
Lemon juice - 3 tbsp
Turmeric powder - 1/4 tsp
Red chilly powder - 2 tsp
Pepper powder - 1/2 tsp
Garam Masala - 1/4 tsp
Rice flour - 1 tbsp
Oil - 1 tsp
Salt to taste
Water for grinding

Oil for frying

Method :

In a blender, add n grind garlic, ginger, green chilly, shallots, fennel seeds,curry leaves, lemon juice, turmeric powder, red chilly powder, pepper powder, garam masala, rice flour, oil,salt, enough water into a fine paste.

Marinate the chicken pieces with the above grounded masala for minimum 30 mins or overnight in a fridge.

Heat a pan with oil, fry the marinated chicken pieces on both sides until it turns to golden brown colour, cooked well n crispy in a lower-medium flame.

Tasty, crispy n easy Traditional Chicken fry is ready to serve.

Serve with Onion n Lemon slices.

Love Cook Joy.

Homemade Paruppu Podi Andhra Style Recipe / Spiced Lentil Powder

Paruppu podi to be served with hot steamed rice with ghee or sesame oil. Lets learn how to make tasty n easy paruppu podi at home in a healthier way.

Ingredients :

Roasted Gram -1 cup
Dried Red chilly - 15
Garlic - 8 pods (without skin)
Grated Coconut - 1 tbsp
Salt to taste
Ghee - 1 tsp

Method :

Heat a pan with ghee, add n fry dried red chilly, roasted gram with salt for 2 mins.

Turned off the flame n wait for cool down.

Once cooled completely, add n grind it into course form in a blender.

Sift it, add n grind peeled garlic with grated coconut once again. Mix it well altogether. Store it in a air tight container.

Tasty n quick Homemade Paruppu Podi is ready to serve.

Serve with Hot rice, melted ghee n Mango Pickle.

Love Cook Joy.

Traditional Idly Podi Recipe

Idly Podi is a course powder mixture of ground dry spices. Traditionally South-Indian use this as a condiment on Idlis n Dosas. Lets see the preparation

Ingredients :

Urid dal - 1/2 cup
Bengal gram dal - 1/4 cup
Dried Red Chilly - 15
Sesame seeds - 1 tsp
Asafoetida - 1/4 tsp
Sesame oil - 1 tsp
Curry leaves - 1 sprig (optional)
Salt to taste

Method :

Heat a pan with 1 tsp of oil in a medium flame. Add n fry urid dal, bengal gram dal, dried red chilly, sesame seeds, curry leaves, asafoetida one by one until it roasted into golden brown colour with nice aroma.

Turn off the flame n keep it for cool down to room temperature.

In a blender, add n grind the above spices into a course powder.

Tasty, Strong n quick Idly Podi is ready to serve.

Serve with Hot Idly/ Dosa n Sesame oil / Ghee.

Adjust the spices according to your taste.

Love Cook Joy.

Mutton Nenju Elumbu Kuzhambu Recipe

Mutton bone curry is usually cooked after we prepared soup from it. Though it has the flavor n benefits with delicious taste. Lets see the easy preparation of mutton ribs bone curry.

Ingredients :

Mutton Ribs Bone - 1/4 kg
Shallots - 100 gms (chopped)
Tomato - 2 (chopped)
Garlic - 5 pods (crushed)
Turmeric powder - 1/2 tsp
Kuzhambu Powder - 1 tsp
Curry leaves - 1 sprig
Coriander leaves - 1 handful
Coconut milk - 1/2 cup
Sesame oil - 1 tbsp
Salt to taste

Method :

Heat a pressure cooker, add sesame oil n fry onion, garlic, tomato, curry leaves, mutton ribs bone with turmeric powder one by one for 2-3 mins in a medium flame.

Now add kuzhambu powder,salt n stir it for a minute. Then add 1 cup of water. Bring to boil.

Once started boiling, close the cooker lid n cook for 7-8 whistle. Turned off the cooker.

Wait for pressure release completely from the cooker.

Then open the cooker n add coconut milk with coriander leaves n Cook in a lower flame for just 2-3 minutes. Turned-off the flame.

Delicious n quick Mutton Nenju Elumbu Kuzhambu is ready to serve.

Serve with Steamed Rice n Mutton Chukka.

Love Cook Joy.

Vendakkai Puli Kuzhambu / Ladies Finger Spicy Tangy Curry Recipe

Vendakkai Puli Kuzhambu is a delicious south-indian spicy curry which goes well with hot steamed rice n any veg stir-fry. Lets see the preparation

Ingredients :

Ladies Finger / Vendakkai - 1/2 kg (washed n cut into medium pieces)
Onion - 2  Big (finely sliced)
Tomato - 4 (chopped)
Ginger - 3 inches (crushed)
Garlic - 9 pods (crushed)
Green chilly - 5 (slit)
Turmeric powder - 1/4 tsp
Red chilly powder - 1 1/2 tsp
Coriander powder -  1 tbsp
Garam masala - 1 tsp
Coconut milk - 1/2 (thick)
Tamarind paste - 2 tbsp
Sesame oil - 2 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Dried red chilly - 3 (broken into pieces)
Salt to taste

Method :

Heat a pan with oil in a medium flame, add n fry ladies finger with salt until it roasted well n cooked 3/4. Collect in a separate plate. Keep it aside.

Add onion, green chilly, ginger, garlic for a few mins n then add n fry turmeric powder, red chilly powder, coriander powder n garam masala powder for a minute til get a nice aroma from the spice powder.

Now to this, add n saute tomatoes until oil separates. Add tamarind paste with 1 cup of water n bring to boil.  Cook until raw flavor reduced.

Add fried ladies finger into the curry n cook for 2-3 mins in a medium flame.

Then reduce the flame to lower n add thick coconut milk with salt into the curry. Cook for 2-3 mins n turned off the flame.

Heat a seasoning pan with 1 tsp of oil, add n fry mustard seeds, fenugreek seeds with dried red chilly until mustard seeds stops spluttering n add this seasoning into the spicy curry.

Delicious Ladies finger spicy curry is ready to serve.

Serve with Hot Steamed Rice n Any Veg Stir-fry.

Love Cook Joy.

Delicious n Quick Chole Masala Recipe For Puri / Chapati

Chole Masala is a dish which accompanied with Puri / Bhature n Lassi in any Dhaba style Hotels during morning. Here I shared the quick method how to make chole masalal within few mins. Lets the preparation

Ingredients :

Chole - 1 1/2 cups
Onion - 2 (chopped)
Tomato - 3 (chopped)
Ginger - 1 medium piece
Garlic - 6 pods
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tsp
Cumin seeds - 1/2 tsp
Cloves - 4
Cardamom - 4
Dried Red Chilly - 2
Kasuri Methi leaves - 3/4 tsp
Lemon juice - 1 tbsp
Oil - 2 tbsp
Coriander leaves - 1 handful
Salt

Method :

Soak Chole for overnight / minimum 5 hours.

In a blender, add n grind tomatoes, onion, ginger, garlic, cumin seeds, turmeric powder, red chilly powder, coriander powder, garam masala, kasuri methi leaves, salt into fine paste.

Add this paste with soaked chole in a pressure pan with 4-5 cups of water.  Cook with cloves, cardamom, oil for 7 whistle or till cook.

Once pressure released completely, open the pan lid.

Cook the chole masala in a medium flame until oil separates.

Turn-off the flame. Add lemon juice n coriander leaves.

Delicious, quick n tasty Chole  Masala is ready to serve.

Serve with Puri / Bhature / Chapati / Pulao.

Love Cook Joy.

Prawns Roast Recipe

Prawns Roast is quite easy, simple n tasty recipe. This dish is spicy n stir fried with some spices in a lower flame makes it taste delicious. Lets see the preparation.

Ingredients :

Prawns - 1 kg (cleaned)
Turmeric powder - 1/2 tsp
Red chilly powder - 3 tsp
Green chilly - 4
Ginger grated - 3 tsp
Pepper powder - 1/2 tsp
Cumin powder - 1/2 tsp
Curry leaves - 3-4 sprigs
Oil for seasoning
Salt to taste

Method :

In a blender, add n grind green chilly, ginger, red chilly powder, pepper powder, cumin powder, curry leaves (1 sprig), salt into a fine paste.

Heat a pan with grounded paste with 1/2 cup of water.  Bring to boil, add n cook cleaned prawns until
water dries completely from the masala.  Lower the flame n stir it for 5 mins.

Once the masala turns to dry roast. Heat a pan with oil, add n fry curry leaves. Spread it over the cooked prawns roast.

Delicious Prawns dry Roast is ready to serve.

Serve with  Hot Plain Rice n Dal Curry / Onion Sambar / Tomato dal etc.

Adjust the spices according to your taste.

Love Cook Joy.

Tasty Cauliflower Kurma Recipe

Cauliflower cooking with coconut n some spices makes this recipe delicious n tasty. Goes best with chapati, naan, ghee rice etc. Lets see the preparation

Ingredients :

Cauliflower - 1 ( washed n soaked in hot water for 10-15 mins with turmeric pwdr n salt)
Onion - 1
Tomato - 1
Shallots - 100 gms
Green chilly - 4
Mint - 1 handful
Coriander leaves - 1 handful
Salt to taste
Oil + Ghee - 2 tbsp + 2 tbsp

For Grinding :

Grated coconut - 3/4 cup
Garlic - 7
Ginger - 3 inch
Green chilly - 2
Onion - 1/2
Pepper - 1 tsp
Fennel seeds - 1 tsp
Red chilly powder - 2 tsp
Coriander powder - 2 tsp
Garam masala -1 tsp

Method :

Heat a pan with 1 tbsp of oil, add n fry garlic, ginger, green chilly,pepper, fennel seeds, grated coconut, red chilly powder, coriander powder, garam masala powder until raw flavor goes n spices turn into golden brown color.

Turn off the flame n keep it to cool. In a blender, add n grind all the above fried spices into a fine paste. Keep it aside.

Heat a pan with oil n ghee, add n fry green chilly, shallots, onion for few minutes n then add  n saute tomato for 3 mins.

Add grounded masala into the onion tomato mixture n mix it well. To this add 2 cups of water n cook for 2-3 mins.

Now add cauliflower florets into the masala n cook for 10-15 minutes in a lower flame with closed lid. Stir the curry in between. Once oil separates from the kurma, turn-off the flame.  Add salt n Garnish with mint leaves n coriander leaves.

Delicious cauliflower Kurma is ready to serve.

Serve with Chapati, Naan, Parota, Ghee Rice, Plain Pulao etc

Love Cook Joy.