Cabbage (Patta Gobi) Curry

Cabbage (Patta Gobi) Curry

Description:

Cabbage is used in many ways, ranging from eating raw and simple steaming to pickling, stewing, sauteing or braising. But in east India usually people make curry of it in different ways. I will show you one simple recipe of cabbage curry. You can have the dish with rice or phulkas.

Preparation time: 10 mins

Cooking time: 20 mins

Serves: 2-3

Ingredients: 

Cabbage - 1 lb finely sliced

Potato - 1-2 peeled and cut into cubes

Carrots - 1 cut into cubes 

Green peas - 50 grams

Ginger - 1 inch cut into thin slices

Green chilly - 2-3 cut into thin slices

Coriander powder - 1 teaspoon

Cumin powder - 1 tablespoon

Turmeric powder - 1 tablespoon

Garam masala - 1/2 teaspoon

Bay leaves- 2

Oil - 2-3 tablespoon of any cooking oil 

Sugar - 1/2 teaspoon

Salt

 Picture: 1 Peeled and cubed  potatoes

Picture: 2 Carrot peeled and cut into small pieces

Picture: 3 Green peas

Picture: 4 Ginger and Green chili cut into thin slices

Picture: 5 Cabbage finely sliced

Picture: 6 Pan fried potatoes

Steps:

• Preparation:
• Wash, peel and cut potato into cubes.
• Cut carrot into cubes or small pieces.
• Finely slice cabbage.
• Finely sliced ginger and green chilies.

Cooking:

• Heat oil in a pan. Put the potato pieces and sprinkle little salt. Fry it for 2-3 mins in medium flame or till it turns brown. As shown in picture 6. Remove it once it is done.
• In the same pan put the sliced cabbage. Sprinkle little salt and fry it till it becomes soft. Stir time to time and cover the lid. After 5 mins put chopped carrot and stir well.
• Approximately after 10 mins put turmeric powder, cumin powder, coriander powder, sliced ginger, green chili and mix all well. Adjust salt if necessary. Put 1/2 teaspoon of sugar.
• Then put fried potato, green peas and mix well.
• Add little water. Cover and let it cook for 2 more mins.
• Once all the water has evaporated lower down the heat.
• In another pan heat little oil.
• Put bay leaves and garam masala.
• Pour the curry in it and mix well.
• Serve hot.

Kadai Chicken ( Chicken Curry)

Kadai Chicken

Description: 

This recipe is a very famous Indian chicken curry among many other chicken recipes. Usually this is prepared in restaurants and considered to be complicated and time consuming dish. But i will show you have to prepare it at home and in a very easy way. You can have the dish with phulkas or rice.

Preparation Time: 15 mins

Cooking Time: 60 mins

Serves: 4-5

Ingredients: 

Chicken  - 2 lb preferably pieces with bone.

Onion - 2 medium size finely chopped 

Ginger- 2 inch

Garlic- 15-18 cloves

Dry Red Chili - 7-8 

Cumin seeds- 2 teaspoon

Coriander seeds- 2 teaspoon

Pepper corns- 7-8 peppercorns

Tomato - 2-3 chopped

Coriander (dhania or cilantro) leaves- Half bunch chopped

Oil for cooking- 4-5 tablespoon of any cooking oil

Salt

Picture 1 : Dry coarse powder

Picture 2 : Ginger, Garlic, Dry Red Chilly Paste

Steps:

• Preparation of first Dry powder
• Heat a pan. Dry roast 2 teaspoon of coriander (dhania) seeds, 2 teaspoon of cumin seeds and 7-8 peppercorns. When the aroma comes out take it out in vessel or grinder and ground it to make a coarse powder. As shown in the Picture 1.
• Preparation of second masala
• Make a paste of 2 inch ginger, 15-18 garlic cloves, 7-8 dry red chili and little water. As shown in the Picture 2.
• Finely chop 2 medium size onions.
• Chop 2-3 tomatoes.
• Wash and chop half a bunch of coriander leaves.

Cooking:

• Heat 4-5 tablespoon of oil in a kadhai or deep bottom pan. 
• Put 2 chopped onions. Saute till it turns slightly brown.
• Then put half of the dry coarse powder which was prepared earlier. Saute.
• Put the masala paste of ginger , garlic and red chili. 
• Saute till oil separates.
• Put 2-3 chopped tomatoes and salt according to taste. Mix well and let it cook for 5-6 mins. 
• Once oil separates from the masala, put the chicken pieces and mix it well.
• Cover the lid. Cook it for almost 45 mins in medium flame. Continuously stir the chicken time to time so that it doesn't stick and get burned. If it is very dry then you can add little hot water.
• After cooking for 45 mins chicken is almost cooked.
• Then put remaining dry coarse powder and chopped cilantro leaves to it.
• Add hot water if required and if you want little gravy.
• Mix it well and cook it for 10-15 mins more.
• Serve hot with roti or rice.

Roasted Tomato Curry (Chutney)

Roasted Tomato Curry (Chutney)

Description:
We all know tomato is a fruit and a very good source of rich anti-oxidant which helps our body to fight against many diseases . It is also very good for our skin . Raw tomato has more benefits than cooked tomato. This recipe is dedicated to people who do not usually like to eat raw tomato. This recipe is one of my personal favorites as i have learned it from my mother . I have memories of my childhood when i used to avoid eating raw tomatoes and my mother prepared this recipe.  This is a simple,quick, easy to make healthy recipe. As this is a quick recipe, it is best for the working people who hardly have time and energy to cook and eat a proper nutritious meal.  You can have the dish with roti .

Preparation Time: 5 mins

Cooking Time: 5-7 mins

Serves: 2

Ingredients:
1 Raw Tomato
1 Onion finely chopped
1/2 inch size ginger finely chopped
2 Green chilies
Coriander (dhania or cilantro) leaves
1 teaspoon oil (any)
Salt

Steps:

• Preparation
• Wash and clean Tomato.
• Cut the tomato into half.
• Finely chop 1 onion.
• Finely chop 1/2 inch size ginger
• Chop 2 green chilies
• Chop few cilantro leaves
• Cooking
• Heat oil in a pan. Once it is little hot , place the tomato flat side down.
• Cover the lid and cook it for 2-3 mins.
• Then again change the side of the tomato and cover the lid. Let it cook for another 2-3 mins.
• You will notice the skin of the tomato peeling off once it is cooked properly. 
•  Remove the tomato from the heat and let me cool for few mins.
• Remove the skin from the tomato and with help of a fork smash it till all the juice comes out from it's pulp.
• Then put sliced onion, sliced ginger, green chilies and salt. Mix it well.
• Garnish it with cilantro leaves.
• Serve hot with roti.