Tuesday, December 29, 2009

Rajma(Red Kidney Beans) Patties

Whenever it comes to Rajma/red kidney beans I always have rajma masala or dal-makhani in my mind.This time I thought to make something different and finally I ended up with these rajma patties.I used carrots and peas along with red kidney beans to make them super healthy.


Rajma/Red Kidney Beans 1 cup

Boiled Potato 1 small

Carrot(grated) 1/2 cup

Ginger-garlic Paste 1 tsp

Green Peas 1/4 cup

Bread Crumbs

Corn Flour 2-3 tbsp




1. Soak rajma overnight and then pressure cook till done or you can use canned one.

2. Heat 1 tablespoon oil in a pan and add ginger-garlic paste and fry till golden in colour.

3. Now add grated carrots,peas,salt and cook till the veggies are done.

4. Add this point add mashed rajma,potato and mix all the ingredients together.Cook for 1-2 minutes.

5. Let the mixture cool down a bit and then add 1 tablespoon of corn flour in it.Take handful of this mixture and shape like a patty.

6. Make a batter of corn flour, water and dip this patty in this batter and then coat evenly with bread crumbs.Repeat the process to make all the patties.

7. Now fry these patties in a non-stick pan using little oil from both the sides till done.

8. Serve hot with your favourite sauce or use it to make a burger.

Sending this as my entry to the event MLLA: 18th Helping hosted by Srivalli and originally started by Susan.

Also sending it to BSI :Kidney Beans hosted by Sandhya's Kitchen and originally started by My Bizzy Kitchen.

Tuesday, December 22, 2009

Kadhai Paneer

If you are looking for a simple and less time consuming paneer recipe then here is the option-kadhai paneer.By simple I mean less oil and spices but that does not mean less flavours.Here paneer is cooked with capsicum and tomatoes.I made this(using home made paneer) on my DH's birthday and he just loved it.

Paneer/Indian Cottage Cheese 250 gm (How to make paneer)
Capsicum/Green Bell Pepper 1 Large
Tomatoes 3-4
Ginger-garlic Paste 1 tsp
Asafoetida 1 pinch
Coriander Seeds(Crushed) 1 tbsp
Kasoori Methi 1 tsp
Turmeric pw 1/2 tsp
Red Chili pw 1 tsp

1. Cut the paneer into 1 inch cubes and capsicum into 1 inch squares.
2. Heat 1 tbsp oil in a pan and lightly fry the paneer pieces.Take them out and in the same pan fry the capsicums for 4-5 minutes and take out of the pan.
3. In the same pan heat 3 tbsp oil and add crushed coriander seeds,asafoetida in it.Fry for a minute and then add ginger-garlic paste.Fry for 2-3 minutes then add finely chopped tomatoes.Add turmeric powder,salt,coriander powder and cook till the tomatoes are done.
4. Now add the fried paneer and capsicum pieces in the pan and sprinkle kasoori methi and some salt.Gently toss the ingredients together and allow it to cook 5 minutes.

5. Finally garnish with chopped green coriander leaves and serve hot with roti/naan.

Also want to share my second achievement with all of you.Recently I participated in an online event Cook For Yourself by Radhika of Food For 7 Stages Of Life and got $25 Gift Certificate to shop at Trupti's Fashion Deal For Less as a winner(yahooooooooooooooooooo).

Monday, December 14, 2009

Arbi Sabzi

Today I am sharing this recipe of Arbi Sabzi from my kitchen.Arbi is also known as arvi/ghuyian/pindalu/colocasia.It is basically a root veggie which has big green heart shaped leaves.The green leaves are commonly used for making patra(a savory roll).

Arbi 250 gm
Carom Seeds/Ajwain 1 tsp
Asafoetida 1 pinch
Turmeric pw 1/4 tsp
Dry Mango pw/amchoor 1/4 tsp
Red Chili pw 1/4 tsp
Garam Masala 1/4 tsp
Oil 2 tbsp

1. Wash and boil arbi in plain water or pressure cooker till almost done(don't overcook).
2. Let them cool and then peel off the skin.Cut in equal size pieces.
3. Heat oil in a pan/kadhayi and add ajwain seeds,asafoetida in it.Let the seeds crackle then add all the spices,salt.
4. Add arbi pieces in it and toss them gently so that the spices will coat the arbi evenly.
5. Let it fry for 5-10 minutes till it become crispy.
6. Serve as a side dish with your meal.

Note: If you don't like it totally dry add a little water and then cook it.The arbi itself will thicken up the gravy.

Tuesday, December 8, 2009

Prawn Masala Curry

Today I am posting this recipe which was pending for a long time.My hubby is a big fan of non-veg but I don't know many varieties.This time he asked for prawns so I googled and found
this recipe which is very simple to make and tastes superb.Prawns are very healthy as they contain lots of Vitamin B(boosts immunity),low in fat,rich in Protein,Zinc,Iron and Omega 3 fatty acids.

Prawns 500 gm
Onion 2 Medium
Tomato 3 Medium
Ginger-garlic paste 1 1/2 tsp
Green Chili 1-2
Tomato Paste 1 tbsp
Garam Masala 1/2 tsp
Coriander pw 1 tsp
Turmeric pw 1/2 tsp
Cumin pw 1 tsp
Cinnamon Stick 1-2
Green Cardamoms 2-3
Cloves 3-4
Oil 3 tbsp
Green Coriander leaves

1. Clean the prawns by removing their shell and tail parts .Make a slit with knife at the back along lengthwise so that masala will get inside the prawns properly.Rinse them thoroughly.
2. Heat oil in a pan and add the whole spices in it.Fry them in oil for a few seconds then add finely chopped onions,green chillies and fry till they are lightly golden in colour.
3. Now add ginger-garlic paste and fry for some time.
4. At this point add all the spices and fry for 5 minutes.Add finely chopped tomatoes and mix all the ingredients together.
5. Now add tomato paste and give it a stir.Add some water and cook it for some time.
6. Cover the pan and slow the flame.Cook till the oil separates the spices.
7. Add the prawns ,salt in the pan.To make the gravy add some water and give it a stir.Cover the pan again and let it cook till the prawns are done.
8. Finally garnish it with chopped green coriander leaves and serve hot with naan/roti/rice.

Thursday, December 3, 2009

Aloo Fry(Spicy Potatoes)

It is one of my favourite and easy to make potato recipe.The spices and crispiness of the potatoes are the soul of this recipe.You can have it like a snack or as a side dish.It goes very well with any kind of meal.

Potatoes(boiled) 4 Medium
Cumin seeds 1/2 tsp
Corinder seeds(crushed) 1/2 tsp
Asafoetida 1 pinch
Coriander pw 1/2 tsp
Cumin pw 1/2 tsp
Garam Masala 1/4 tsp
Red Chili pw 1/2 tsp
Dry mango pw(Amchoor) 1/2 tsp
Green coriander leaves
Oil 3 tbsp

1. Peel and slice potatoes.
2. Heat oil in a pan and add in it cumin seeds and asafoetida.Let the seeds crackle.
3. Now add all the spices,salt and fry them for a few seconds.
4. Add the potatoes and gently toss them in the spices so that the potatoes will be covered by the spices.
5. Fry for 5-10 minutes till the potatoes are crispy.Garnish with chopped green coriander.
6. Serve hot as a snack or as a side dish.

Tuesday, December 1, 2009

Tangy Fish Curry

This Fish curry is inspired by an Andhra recipe called Deccan Fish Curry.I changed it a little bit to give it my touch.It's the first time I tried it and the outcome was great.So sharing it with you all.

Fish(Red Snapper or trout) 10 oz
Onion 2 Medium
Ginger-garlic paste 2 tsp
Cumin Seeds 1/4 tsp
Yellow Mustard Seeds(grounded) 1 tsp
Turmeric pw 1/4 tsp
Red Chili pw 1 tsp
Tamarind Pulp 1 tbsp
Green coriander leaves
Mustard Oil 3 tbsp

1. Cut the fish into 2 inch pieces.Mix together the ginger-garlic paste,salt,turmeric powder and red chili powder.Gently rub this mixture into the fish and keep aside for 15-20 minutes.
2. Soak the tamarind pulp in warm water for 15 minutes, then strain through a fine strainer.
3.Heat oil in a pan and add cumin and mustard seeds.Let the seeds crackle.
4. Add finely sliced onions and fry till golden in colour.
5. At this point add the marinated fish pieces.Fry lighlty turning once.
6. Add tamarind liquid and simmer gently for 3-5 minutes until the fish is cooked.
7. Sprinkle chopped corinader leaves and serve hot with Indian bread or steamed rice.