Friday, September 14, 2012

How to make creamy brinjal(eggplant/baingan) curry - Recipe for eggplant / baingan / brinjal curry

My husband loves this eggplant curry and as eggplant is one his favorites. I have prepared yesterday this curry along with mushroom fried rice. It came out very well. He liked it very much and so our kids. Here is the recipe:


Brinjal (small size) - 5
Tomato (medium) - 3 (chopped)
Onion (medium) - 1 (chopped)
Roasted groundnuts (peanuts)- 50 grams
Grated coconuts - 3 tsps
Turmeric powder - 1/4 tsp


Coriander seeds - 2 tsp
Red chillies - 3 nos
Black pepper - 1/2 tsp
Curry leaves - some
Jeera - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil - 3 tsp

Method of preparation:

1. Take pan, add coriander seeds, red chillis, black pepper, jeera & curry leaves. Fry these nicely until the raws small goes off.
2. In a mixi bowl, add the roasted ground nuts, coconuts & fried ingredients. Grind it nicely and keep it aside.
3. In a medium size kadai, heat 3 tsps of oil. Add mustard seeds and allow it to crackle and add jeera. Allow jeera to get red color and then add onion.
4. Saute the onion until it gets soft and then add turmeric powder, tomato, salt. Mix it well. Allow the tomato to get soft.
5. Now wash the brinjal(eggplant) thoroughly in the water. Just divide the brinjal into 4 or 6 pieces(don't cut fully). Add the brinjal into kadai and fry for 3 mins.
6. Now add the grinded ingredients into the kadai and mix it well. Add some salt as well. Stir it continuously until the bubbles come. Once bubble came, just cover the kadai with lid and cook for 10 or 15 mins in a medium flame. 
7. Finally add chopped coriander leaves in the gravy and mix it.

That's it yummy brinjal gravy is ready!!

Wednesday, September 12, 2012

Recipe for Chilli Chicken Indo chinese - How to make Chilli Chicken Indo Chinese - How to make chilli chicken fry

Who does not like chilli chicken to eat at home? I prepared chilli chicken fry in indo-chinese style at home. It came out pretty well. Here are the steps to make:


Boneless chicken - 1/4 kg (250 grams)
Onion (medium) - cut like cubes
Garlic (chopped) - 4 cloves
Red chilli - 2 nos
Oil - 2 tsp
Corn starch - 1 tsp

chicken marination
Corn flour - 3 tsp
Ginger garlic paste - 1 tsp
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
Egg - 1
Green chilli - 1 (chopped)
Salt to taste


Soy sauce - 1 tsp(table spoon)
Red chilli sauce - 1/2 tsp(table spoon)
Vinegar - 1 tsp
Coriander leaves - some
Fried cashews - 10 counts (whole)

Method of preparation

1. Wash the chicken in the water cleanly and let the water drain completely. Add ginger garlic paste, turmeric, chilli powder, egg, salt, green chilli into chicken and mix it well. Leave it for 30 minutes.
2. After 30 mins, add corn flour into chicken and mix it well.
3. Take kadai and heat with 3 or 4 table spoons of oil, fry the chicken gently in the medium flame. Once its done just keep it aside.
4. Heat 2 tsps of oil in a medium flame and add red chillies, garlic. Fry for a second and add onions, some salt, fry for a minute. (don't fry too much) and then add soy sauce, red chilli sauce and vinegar. Stir it nicely and then add the fried chicken into that.
5. Saute the chicken nicely in the sauce and then add 1/2 cup of water. Mix it well.
6. Now in a cup add corn starch in 3 tsps of water. Mix it well and pour it in the chicken and stir it continuously. The corn starch make the gravy thick. Cook for 2 mins and switch of stove.
7. Now add cashews & coriander leaves in the chicken. If you like peanuts, you can add crushed fried peanuts into chicken.

That's it yummy chilli chicken is ready.


If you like vegetables, you can also add the vegetables like broccoli, carrot, mushrooms, peas, spring onion, etc. You can add vegetables after adding onion in the 4th step and fry for 2 minutes.

Tuesday, September 11, 2012

How to make mushroom masala fry - Recipe for mushroom masala fry - How to make mushroom fry

My kids love mushroom very much because it is soft and chewy. I tried to prepare lot of dishes using mushroom. As mushroom contains a lot of proteins. Today I tried mushroom fries for lunch; My kids and husband liked it very much. So here is the recipe with some pictures.


Mushroom (white) - 1/4 kg
Onion(chopped) - 1 cup
Tomato (small) - 1
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - pinch
Green chilli (chopped) - 1
Salt to taste
Curry & coriander leaves
Fennel seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Oil - 4 tsp
Garlic - 4 cloves(chopped)

Method of preparation

1. Wash the mushroom nicely in the water and cut it as you like (avoid chopping it). I usually cut like cubes.
Just add 1/4 tsp of salt in the mushroom and mix it well.
2. Transfer this mushroom into a pan and fry it. Don't add anything. Water will be separated from Mushroom because we added salt. So fry the mushroom until the water drain. Once it is ready, keep it aside.
3. Heat 4 tsps of oil in a medium sized pan. Add the mustard seeds, allow the mustard seeds to crackle then add fennel seeds. After fennel seeds gets into golden color, add the onion. Allow the onion to get soft and then add the turmeric, coriander, red chilli powder and sal. Mix it well.
4. Now add the chopped tomato & mix it well. Allow the tomato to get soft and add the garam masala powder, chopped garlic. Mix it well and cook for a minute.
5. Finally add the mushroom into the gravy pan, mix it well. Cook this mixture for 3 or 4 minutes and stir it continuously. Now add the chopped curry and coriander leaves, green chillies. Mix it well.

That's it now the yummy and chewy mushroom fry is ready...We can eat with rice, rotis and parathas.

Monday, September 10, 2012

How to make soft bajji - Recipe for south-indian bajji

Bajji is a very good appetizer and can be made in quick time. This is a very traditional south-indian appetizer and usually will be served to guests and relatives visiting our home. You also will see bajjis for occasions like marriages, etc.

Bajjis can be made pretty much any vegetables - Plantain, potato, carrot, onion, cauli flower, chilli, beans, brinjal and even eggs, breads.


Besan flour (kadali mavu)- 2 cups
Rice flour - 1 cup
Garlic - 6 cloves
Red chillies - 6 nos
Fennel seeds - 1 tsp
Salt to taste
Oil to fry -
Vegetables like onion, potato, plantain and mirchi

Method of preparation:

1. First we need to prepare the batter. Take a bowl, add besan flour, rice flour, fennel seeds, salt and mix it well.
2. In a mixi bowl, add red chillies & garlic. Grind it like a paste, add it to the flour mixture.
3. Now add one cup of water and mix the batter nicely. Don't add too much water. Batter used to be thick like a curd otherwise it will observe more oil when you fry. That's it batter is ready now.
4. Heat the oil in medium flame. Slice the potatoes, plantain in lengthwise and dip it in the batter and put it in the oil. Fry the bajji both sides nicely. That's it the bajji is ready.

Coconut chutney is a very good combination for any bajji.

Friday, September 7, 2012

Paneer butter masala recipe - How to make paneer butter masala

My kids love this gravy as they like panner. It is one of the delicious punjabi's dish !!! Panner butter masala is good combination for chappathi, roti or parathas. It can go very well with Jeera rice too. I usually make this gravy instead of making kurma for chappathis. Let us see how to make this wonderful dish:


  1. Paneer - 10 to 15 cubes
  2. Onion - 1 medium(chopped)
  3. Tomato - 3 medium (chopped)
  4. Ginger garlic paste - 1 tsp
  5. Red chilli powder - 1 tsp
  6. Dry methi leaves(optional)  - 1 tsp
  7. Coriander powder - 1 tsp
  8. Garam masala - 1/4 tsp
  9. Turmeric powder(cumin seeds) - 1/4 tsp
  10. Sugar - 1/2 tsp
  11. Milk  - 12 oz
  1. Butter(melted) -  3 tsp
  2. Bay leaves - 2
  3. Jeera - 1 tsp
  4. Salt to taste
  5. Coriander leaves - some

Method of preparation: 

1. Fry the paneer in oil or ghee  and keep it aside. Do not fry the paneer deep, fry it in a medium flame.
2. Melt the butter in a medium sized kadai and add the jeera. Allow the jeera to crackle and then add bay leaves. Fry for a minute and then add onion.
3. Fry onion until it becomes soft, then add ginger garlic paste. Fry for 2 min and then add turmeric powder, coriander powder. Fry it nicely, add tomatoes.
4. Allow the tomatoes to get soft and then add chilli powder and methi leaves. Mix it well, cook for 2 mins.
5. Now reduce the flame and add milk or cream slowly, stir continuously while adding. Allow the milk to boil. Now add the salt and 1/2 spoons of sugar, mix it well.
6. Finally add the fried paneer and coriander leaves into the gravy and mix it well. Don't mix it too much because the paneer might break. After adding the paneer, allow the gravy to boil and switch off the stove.

That's it the super yummy paneer butter masala is ready!!!!

Tips: If you like cream, you can add cream instead of milk.
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