Curry Powder

 Ingredients

1/4 cup coriander seeds

4 tsp cumin seeds

1 tbsp fennel seeds

1 tsp fenugreek seeds

1 tsp black peppercorns

1 tsp yellow mustard seeds (optional, for added heat)

4 small dried red chilies

4  dried curry leaves (can substitute 1 large bay leaf)

2 tbsp turmeric pdr

1/2 tsp ginger pdr

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp cinnamon pdr

 

Preparations

Heat a skillet over medium heat and roast the whole spices and curry/bay leaves for a few minutes until very fragrant. Be careful not to scorch the spices or they will be bitter. Let the spices cool completely. Place the whole spices in a spice/ coffee grinder along with the remaining ingredients and grind until you get a fine powder.

Store the curry powder in an airtight jar in a dark, cool place. Will keep for several months but for best flavor use within a few weeks.

Makes approx. 1/2 cup of curry powder.

To Make Curry Paste: Combine 1 tablespoon of curry powder with 1 tablespoon of water and 1 tablespoon of oil and mix together. You can also add some finely minced garlic and ginger. (You can use larger quantities of the paste ingredients and puree everything together in a blender.) For a Thai curry paste replace the water with fish sauce and add a squirt of lime juice. 

 

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Kerala's Kadala Curry

 Ingredients:

½ kg black channa

1 big coconut (grated)  

1 cup shallots 

6 whole dried red chillies 

1 tbsp coriander seeds 

2 sprigs of curry leaves

4 green chillies (slit)

3 tbsp coconut oil 

8-10 garlic cloves 

2-inch ginger 

1 tsp mustard seeds 

2 onions 

1 tsp red chilli powder or as per taste 

1 tsp turmeric pdr 

1 tbsp Kerala Garam Masala 

salt to taste. 

 

Preparations

Soak the channa overnight and boil until cooked through. Save the stock and set aside.  

Now, add 1 tablespoon coconut oil to a thick-bottomed tawa on low flame. Roast shallots, curry leaves, ginger and garlic for 2 minutes. Keep them to the side of the tawa.

Next, roast the coriander seeds and whole red chillies for a minute and set aside. Add the grated coconut to the tawa and lightly roast for around 5 minutes. 

Mix all the ingredients on the tawa and roast together for 2 minutes. Allow this mixture to cool and later grind with a little water to form a fine, smooth paste. 

Take a pot and add 2 tablespoon coconut oil, mustard seeds, curry leaves, green chillies and sliced onions. Cook until the onions turn translucent. 

Add turmeric pdr, red chili pdr and Kerala garam masala pdr. Mix well, then add the paste prepared earlier. Stir for 2-3 minutes on medium flame.

 Add the boiled channa and combine the ingredients. Add around 3 cups of hot water or the stock saved earlier to the vessel.

Add salt to taste and stir thoroughly. Cover the vessel partially and let it cook on low flame for approximately 15 minutes. Serve hot. 

 

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Kutchi Dabeli

 Ingredients

1 tbsp Chilli powder  

1/2 tsp Amchur powder

1/2  tsp Black salt

1/2"  piece of Cinnamon

1 Green cardamom  

1 Black cardamom

1/2 tsp Cloves  

1/2 piece of Star anise

1  Bay leaf  

1/2 tsp Stone flower

1/3  Cup Coriander seeds  

1 tsp Cumin seeds

1/2 tsp Black pepper 

1/2 tsp Fennel seeds

1 tbsp Sugar  

2 tbsp Grated coconut

8 piece of Garlic 

 7 dry Red chillies

1 tsp Cumin pdr

1/2 tsp Black salt

1/4 Cup Tamarind  

1/2 Cup Chopped dates

1/4  Cup Jaggery  

1 tbsp Chilli powder

1/2  tsp Cumin powder  

1/2 tsp Dry ginger powder

1/2  tsp Black salt 

1/2 tsp Asafoetida

1 tbsp Oil  

4 medium Potatoes

1 tsp Cumin seeds  

1/2 tsp Asafoetida

1/2 -1 tsp Dabeli masala  or as needed

2 tbsp Sweet chutney

1/4  Cup Chopped Coriander leaves  

1/4 Cup Grated Coconut

1/4  Cup Pomegranate arils  

1/4 Cup Masala peanuts

1 tbsp Oil  

12 pieces Pav

1/4  Cup Nylon sev

Preparations

For dabeli masala, heat a pan and add all the whole spices, and a pinch of salt and sauté them on low heat.

Add the coconut and continue roasting all the ingredients until the spices are fragrant.

Cool the roasted spice and add them to a blender.

Add the powdered spices, sugar and blend to a smooth prefer.

Add salt to taste, blend again and keep aside.

For spicy chutney, soak the red chillies in hot water for 10 to 15 minutes.

Cool the soaked chillies and deseed them if you want the chutney to have a smoother consistency and be less spicy.

Add all the ingredients to the blender, with required amount of salt and water and blend to a semi thick, smooth paste.

For sweet chutney, heat some water enough to soak the tamarind and let it soak for 15-20 minutes.

After the water is cooled, squeeze the tamarind to separate the pulp.

Heat oil in vessel and saute the powdered spices briefly without burning.

Add the water with the tamarind pulp and the remaining ingredients and add some more water enough to boil the ingredients.

Let it boil on low heat till it become semi thick.

Remove the pieces of the date and set aside.

For dabeli filling, boil the potatoes very well, peel and mash them.

Heat oil in a vessel, add the cumin seeds and asafoetida and sauté it quickly.

Add the dabeli masala and saute it.

Add the mashed potatoes, sweet chutney and mix well.

Add the chopped coriander leaves and mix well.

Set the dabeli filling in a plate, cover the top with grated coconut, masala peanuts and pomegranate arils and press them well.

For assembling the Kutchi Dabeli, cut the pav in half alongside the width.

Toast it lightly.

Spread the sweet chutney on inner side of one half of the pav and the spicy chutney on inner side of the other half.

Add the dabeli filling in generous amounts on one half of the Fresho pav and place the other half on top.

Dip the pav sideways in the nylon sev, and the Kutchi Dabeli is ready to serve. 

 

 

 

 

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Air Fryer Samosas

  

Ingredients

2 medium Potatoes  

1 tbsp Peas

1 small Onion  

1 tsp Ginger, grated

1 tsp Garlic paste  

1 tsp Cumin seeds

1 tsp Coriander seeds  

1 Green chilli

1/4  tsp Red chilli powder  

1/4 tsp Turmeric powder

1/2 tsp Amchur powder 

1 tsp Salt

8 nos. Samosa dough sheets  

2 tbsp Ghee

Preparations

Boil the potatoes and peel them. Cut them into small cubes.

Roughly grind ginger, garlic, green chillies, coriander seeds, and cumin seeds.

Chop the onion finely.

Heat a pan and add ghee. When the ghee is hot, add the mustard seeds and when they splutter, add the finely chopped onion, the ginger, garlic, green chilli mixture, the turmeric and red chilli powder.

Add the potatoes, salt, amchur powder, and mix well. Keep aside to cool.

Take the samosa dough sheets and separate them. Make a paste with cornflour in water, which is thin and runny.

Preheat the air fryer for 5 minutes at 190°C.

Fold the pastry sheet like a cone. Add the potato mixture and seal the sheet with the cornflour and water paste at all the open edges.

Brush the samosa dough sheet with very little ghee.

Place the samosas in the air fryer basket, taking care to leave enough space between the samosas to cook evenly.

Cook for 15 minutes and flip over, and brush again with very little ghee, and cook for 5 more minutes until golden.

Serve hot with tomato ketchup or chutney of your choice.

 ps- If you don't have the samosa dough sheets, don't worry, make dough with maida with little salt, like we do for puris, adding little oil.

 

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Biryani Masala Recipe

Ingredients

3 kashmiri red chilli, dried

7 bay leaves / tej patta

2 tbsp coriander seeds / dhaniya seeds

1 tbsp cumin / jeera

1 tbsp caraway seeds / kala jeera / shah jeera

3 mace / javitri

2 inch cinnamon stick / dalchini

1 nutmeg / jaayaphal

1 tsp cloves / lavang

3 black cardamom / badi elachi

3 star anise / chakkar phool

10 cardamom / elachi

1 tbsp pepper / kali mirch

1 tsp fennel / saunf

½ tsp turmeric pdr

 

Instructions

 

in a thick bottomed pan dry roast 3 red chilli and 7 bay leaves till they turn crisp. keep aside.

then dry roast 2 tbsp coriander seeds, 1 tbsp cumin and 1 tbsp caraway seeds till they turn aromatic. keep aside.

next dry roast 3 mace, 2 inch cinnamon stick, 1 nutmeg, 1 tsp cloves, 3 black cardamom, 3 star anise, 10 cardamom, 1 tbsp pepper and 1 tsp fennel / saunf.

once the ingredients are cool, transfer to a blender and allow to cool completely.

also add in ½ tsp turmeric.

blend to fine powder and transfer to the airtight container.

Finally, store biryani masala powder in airtight container and use to prepare biryani.

 

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Tomato Chutney That Adds Protein To Your Breakfast Plate

 

  

Ingredients

• 4-5 tomatoes, chopped
• 3-4 green chillies, chopped
• 2 tbsp chana dal
• 1/2 cup peanuts
• 2 whole red chillies
• 1/2 tsp jeera
• 1/2 tsp coriander seeds
• 4-5 curry leaves
• 1 tbsp garlic, grated
• 1/2 tsp ginger
• 1 tbsp coriander leaves, chopped
• 1 tbsp oil
• Salt to taste

Preparations

Heat one teaspoon of oil in a pan. Add cumin and coriander seeds, sauté for two minutes, then add peanuts and lentils and dry roast lightly.

Add chopped tomatoes and green chillies to the pan and cook briefly. Onions can also be added if desired. Season with salt and red chilli powder and cook for another 2-3 minutes.

Let the mixture cool, then grind it to a smooth or slightly coarse paste using a blender or mortar and pestle.

Prepare the Tempering

Heat the remaining oil, add curry leaves, whole red chillies, and crushed garlic. Sauté lightly and pour over the chutney.

Enjoy this protein-rich tomato chutney with paratha, dal-chawal, or your favourite snacks.

This protein-packed tomato chutney is a simple and tasty way to add nutrition to everyday meals without extra effort.

 

 

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Udupi-Style Vegetable Pulao

  

Ingredients

 For Paste:

1 cup freshly grated coconut

3-4 garlic pods

1 tbsp ginger

2 green chilies

2 tbsp coriander seeds

2-3 red dried chilies

1 cinnamon stick

2-3 cardamom pods

2 cloves  

Pulao Ingredients:

1 cup basmati rice

1/2 cup cashews

1 sliced onion

1 tomato

1 potato

1 carrot

1 cinnamon stick

1  Bay Leaf

1 cardamom

1/2 cup peas

1/2 cup cauliflower , chopped

1 tbsp oil

1 tbsp ghee

1/2 cup coconut milk

Salt as per taste

coriander leaves

 

Preparations

Soak the rice in water for 20 minutes.

Next in a hot pressure cooked add ghee. Add bay leaf, cinnamon stick, cardamom, clove, and cinnamon. Sauté the dry spices.

Add cashews and roast them in ghee.

Next add onion, tomato, and 1 tbsp spice paste. Mix it well.

Next add the chopped vegetables, coconut milk, chopped herbs, salt, and rice. Mix it nicely.

Cook it under pressure for 15 minutes until you get 3-4 whistles.

Once cooked, garnish it with fresh coriander leaves and serve hot with cucumber/ tomato raita and papad.

 

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Dhaba Style Dal

Ingredients 

• 5 Cups water
• 1 cup urad dal (split black gram)
• 1/2 tsp turmeric
• Salt
• For tempering:
• 1 tbsp butter
• 1 tsp cumin seeds
• 1/2 tsp ginger
• 1 tsp garlic
• 2 Green chilies (slit)
• 1 small onion (minced)
• 1 small tomato, chopped
• 1/4 cup tomato puree
• 2 tsp dhaba tadka mix
• 1 Lemon (juiced)
• For dhaba tadka mix:
• 1 tbsp jeera
• 1 1/2 tbsp coriander  seeds
• 1 tsp fennel seeds or saunf
• 1 tsp whole cloves
• 1/2 inch cinnamon stick
• 1/2 tsp Kashmiri red chili powder
• 1/4 tsp ground mace (Javitri powder)
• 1 tsp turmeric powder
• salt to taste 

 

 

How to Make Dhaba Dal

1. Cook the dal with salt and turmeric in it.

To make the dhaba tadka mix:

1. Dry roast the whole spices (cumin, coriander seeds, saunf, cloves and cinnamon) on a tawa.

 

2. Add the turmeric powder, chili, javitri powder and roast some more. Add the salt. Make a fine powder of the spices. You can store this powder.

For the dal:

1. In a deep pan, take a tablespoon of white butter, fry the jeera, ginger and garlic.

 

2. Then add the onions till they turn translucent.

3. Pour in the cooked dal, add salt, green chilies and the chopped tomatoes.

4. After one minute, add the tomato puree, and the dhaba tadka mix.

5. Top it up with lime juice.

 

 

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