Green Thai Curry (Served with steamed rice)

 

Thai Curry also known as 'Kaeng' is a simple yet flavorful and popular curry in Thailand. Typically prepared using a mix of veggies, meat of your choice, and Coconut milk. Vegetarians can simply skip the meat. I am sharing here my way of preparing this curry in my kitchen which may differ slightly from the traditional method. This curry is typically served with Steamed rice and is a One-Dish meal by itself.

INGREDIENTS:

Coloured bell peppers Thinly sliced

Coconut milk 200 ml 

Chicken Boiled and shredded 250 gms (You can replace it with beef/pork or fish or veggies of your choice)

Thai curry paste (Red or green ) as per choice I used the store bought ones and at our home we prefer the green one over the red  

Oil 2 to 3 Tbsp

Salt to taste .

1 or 2 Basil leaves for Garnish

METHOD:

1. In a pan take around a tsp of Oil and slightly pan fry the bell peppers for a minute or so.

2. Make a thin paste using the green paste and water.

3. Add this paste to the bell peppers.

4. Mix well.

5. Add your preferred meat and/or some extra veggies (Baby corn, brocolli, carrots etc go well with this dish)

6. Add the Coconut milk and mix well.

7. Add salt if required. Usually the store ought pastes have enough salt so not required. 

8. Bring this to a Boil but ensure the veggies still remain crisp and not soggy  .

9. Garnish with Basil leaves.

10. Serve Hot with plain steamed rice.

Butter Chicken

Butter Chicken as the name suggests is Chicken cooked with butter. Typically boneless chicken pieces are used in this dish and are cooked in a tomato based gravy with select Indian spices. It is the most versatile and popular Indian meat dish as it can be paired very well with breads, rotis (Indian Flat bread), naans or rice. It has an amazing smooth creamy texture and is simple yet flavorful. Also the spice levels can be adjusted to suit ones palate and really do not affect the overall impact of the dish. Presenting here a not very conventional but a very easy recipe for the butter chicken.

INGREDIENTS:

Boneless chicken 400 gms

For marination :

Coriander powder  2 tsp

Cumin powder       2 tsp

Red chilly powder 1 tsp

Ginger paste         1 tsp

Garlic paste          1 tsp

Curds/Plain yogurt  2 Tbsp

Salt to taste

Black pepper powder 1 tsp

1 small size onion  grated finely

Other ingredients :

Kasuri methi (Dried fenugreek leaves) 1 tsp

Tomato Puree made using 6 med size tomatoes 

2 to 3 Tbsp of salted butter.

Beaten fresh cream 2 to 3 Tbsp (Including for garnishing)

Chopped coriander for garnishing

METHOD:

1. Clean the chicken and cut into pieces around 2 inches.

2. Marinate the chicken pieces using all ingredients above listed for marination.

3. Mix well . Cover and keep refrigerated for at least 2hrs. Overnight marination is even better to bring out the flavors.

4. In a thick bottom pan or wok, heat the butter on low flame.

5. Add the tomato puree to the butter, mix well and fry for around 2 to 3 mins.

6. Add 2 Tbsp of beaten cream to this puree. and stir well.

7. Once this realease a little oil, add the marinated chicken and mix well . Add little water if required .

8. Keep covered on low flame . Keep stirring occasionally till it cooks. 

9. Add water to adjust consistency to your choice but typically it is a semi-dry dish.

10. If required add salt (Remember the butter also has salt in it).

11. Turn off heat, Add the Kasuri methi, Little more butter on top.

12. Garnish with some fresh cream and chopped coriander leaves.

13. Serve Hot with Bread of your choice or plain steamed rice or Jeera rice.

Prawns(Shrimps) Curry in Coconut milk

Shrimps or Prawns are a favourite at my home for their flavour and due to the fact that they are easy to cook. Here is a curry which is subtly flavoured in coconut milk and is a great mix of all tastes... sweet,spicy, sour. Although there are various ways in the way this curry can be prepared, I am sharing here my simple and almost instant recipe .. which requires minimal ingredients and no use of mixer or grinder. So it is kind of 'Fast to cook and good to eat' once you gather the ingredients. Hope you enjoy making this one as much as I enjoyed sharing it here.. 

INGREDIENTS :

Medium sized Prawns (Shrimps) 15 to 20 nos

Ginger garlic paste 2 tsp

Turmeric powder 1 tsp

Kokam agal (Thin syrup of kokum fruit) 2 Tbsp
Coconut milk 1 small cup 

Malvani Masala (I use the one readily available in the market) 3 tsp (Adjust as per taste)

Salt to taste 

Oil 2 Tbsp
sugar 1 tsp

Onions 1 Med sized

Tomato 1 Med sized 

Chopped coriander leaves for garnishing.

METHOD :

1. Clean, de-vein and de-shell the prawns and keep aside.

2. Marinate the prawns using ginger garlic paste, turmeric powder , Kokum Agal (Extract of the Kokum fruit) , malvani masala and a pinch of salt. 

3. Keep aside for 20 to 30 mins .

4. Chop the onions and tomatoes and grind them to a fine paste , adding very little water.

5. Heat Oil in a Wok (Kadhai) .

6. Add the Onion-tomato paste, Sugar and stir fry till it changes to a copper-pink colour.

7. Add the Marinated prawns and mix well.

8. Add little water if required and keep covered with low flame .

9. Keep stirring occasionally.

10. In about 8 to 10 mins , the prawns will be cooked.
11. Now add the coconut milk and mix well. 
12. Add salt (to taste) in the end... Add very little salt as the prawns will already be little salty.. Keep tasting your food to adjust the salt . Bring to a boil. (Take care not to over cook the prawns)

13. Garnish with chopped coriander leaves and Serve Hot with Rotis, Bhakari , steamed rice or Phulkas . 

Vaalacha Birda (Spicy gravy using Field beans)

Sprouts of Kadve val (Field beans) are very flavourful and often a gravy or semi dry preparation called 'Birde' is prepared using this. Full of nutrition and very flavourful . Popular in Maharashtra, goes well with Poli, phulkas, bhakari or steamed rice.  Usually is prepared in a coconut based gravy with subtle spices. Sharing here the way it is prepared in my home . We prepare it in two ways. One is stir fried (dry version) (Recipe coming soon) and one is this gravy version. Sharing here the thin version. Hope you enjoy it.

INGREDIENTS :

Sprouted Kadve val (Field beans)   250 gms 

Oil 2 Tbsp

Asafoetida /hing powder 1/2 tsp

Turmeric powder 1/2 tsp

Mustard seeds 1/2 tsp

fresh grated coconut 1/2 bowl

Red chilli powder 1 to 2 tsp (Adjust as per your taste)

sugar (1 tsp)

salt to taste .

Coriander leaves for garnishing. Finely chopped.

METHOD :

1. Clean the sprouted val and wash them properly. Keep aside.

2. In a wok, heat the oil.

3. Once the oil is hot, add the mustard seeds.

4. When mustard seeds crackle, add the hing powder and turmeric powder. Stir a little.

5. Add the val to this and mix well.

6. Add water to this mixture till all the val are submerged. 

7. Keep the flame low and cook covered with a lid .

8. Stir occasionally, adding more water if required.

9. The val take a little longer to cook.

10. They usually turn translucent when cooked or you can even press a val in between your thumb and fore finger to check if it is cooked. 

11. Once the val are cooked , add the grated coconut, sugar, red chilli powder and salt.

12. Bring to a boil.

13. Your 'vaalacha birda' is ready.

14. Garnish with chopped coriander leaves and serve hot with Poli/phulka/Rice.

Harbhara Usal (Curry made using whole Bengal gram)

'Usal' or curry made using various lentils or pulses is an integral part of Maharashtrian cooking . The way it is prepared can vary in each household but more or less the ingredients are same. Can be served with chapati, poli (Indian flat bread) or steamed rice. Easy in its preparation but extremely delectable and nutritious and protein packed makes it a favourite in many homes. Sharing here my simple recipe to prepare the same .

INGREDIENTS:

Whole bengal gram (Brown chana or harbhara) Soaked overnight 1 Bowl 

Pinch of baking soda

Freshly grated coconut 2 Tbsp

Oil 2 tsp

mustard seeds 1/2 tsp

Hing powder (asafoetida)  1/2 tsp

Turmeric powder 1/2 tsp 

Ginger garlic paste 1 tsp

Onion 1 medium sized finely chopped

Maharashtrian Goda masala (Recipe coming soon) 1 tsp It is readily available in the market too.

Red chilli powder 1/2 tsp

Mutton masala (Any available brand) 1/2 tsp

Salt to taste

Pinch of sugar or little gur (jaggery)

Coriander leaves for garnishing 

METHOD :

1. Soak the Bengal gram or chana overnight.

2. Clean and add sufficient water. Add a pinch of baking soda (So it gets cooked properly)

3. In a pressure cooker, cook the bengal gram (Usually 2 whistles and 15 mins on low flame is enough.

4. In a kadai or wok, heat some oil.

5. When the oil is hot, add the mustard seeds, hing powder and turmeric powder.
6. Now add the ginger garlic paste n saute a little
7. Add the chopped onion and saute for a few mins till it turns translucent.
8. Add the red chilli powder, goda masala and mutton masala and saute for a min or two.
9. Add sugar or jagerry n salt and saute till oil separates.(This means the masalas have cooked)

10. Add freshly grated coconut and the cooked bengal gram and bring to a boil. 
11. Your usal is ready. Garnish with chopped coriander and serve hot with Poil or steamed rice.

Kofta curry

Kofta curry. The name itself makes one drool as you imagine a nice and creamy accompaniment. Dumplings of potato and cottage cheese mixture known as koftas. Dipped in a mildly spiced and creamy gravy. Simple yet extremely flavourful dish.  This is a very popular accompaniment esp. in Northern part of India. The style of preparing this popular dish is more or less similar with everyone except slight variations in ingredients and the method. Hope you all like it . Served best with HOT phulkas or Tandoori roti or Naan . 

INGREDIENTS :

FOR THE KOFTAS :

Potatoes 3 to 4 Medium sized

cottage cheese/Paneer  100 gms

Raisins 10-15 pcs

green chillies 2nos

Cornflour 2 Tbsp

salt to taste

Oil for frying

METHOD :

1. Boil, Peel and mash the potatoes.

2. Grate the paneer  and add to the potatoes.

3. Wash and dry the raisins and add to this mixture

4. Finely chop the green chillies and add to this mix

5. Add cornflour 

6. Add salt to taste 

7. Mix well . 

8. Make small round shaped balls of this mixture.

9. Heat oil for deep frying, Deep fry the koftas and drain on absorbent paper. Keep aside.

FOR THE GRAVY :

Onions 2 medium sized 

Ginger garlic paste 2 tsp

Poppy seeds/khuskhus   3 Tbsp

Soaked n peeled Almonds 8 to 10 nos

Dahi / plain yogurt  1 tbsp

Oil 

sugar

chicken or mutton masala 1 tsp (Readily available in market)

Fresh cream  100 ml 

salt to taste

Coriander leaves for garnish 

METHOD :

1. Soak poppy seeds in warm water for 15 to 20 minutes.

2. In a grinder make a smooth paste of onions , ginger-garlic, poppy seeds (Soaked)

and soaked and peeled almonds . Using little water as required.

3. Heat 2 Tbsp oil in a pan.

4. Once the oil is hot, add the above paste and stir a little .

5. Add the yogurt, 1 tsp of sugar and stir again for 2 mins.

6. Add the masala , salt to taste and cook for some time .

7. Mix in fresh cream (Keep aside some for garnish) .

8. Bring it to a boil. your gravy is ready.

9. Pour this gravy on the koftas .

10. Garnish with fresh cream, chopped coriander and serve HOT. 

Chana Masala (Punjabi Chole)

Chole-Puri is a popular dish. More so in Northern India . White chick peas or Kabuli chana as it is locally called is soaked overnight. Pressure cooked and then fried with a few spices and onions and tomatoes to form a rich spicy and tangy gravy. Goes best with Puri (Puffed fried flatbread) or with Bhatura or with phulkas. Some people even prefer having it with Bread buns or Ladi Pav. Whichever way you have it , this one is always a favourite and a delicious and filling snack to have. Here I am presenting my style of preparing this popular dish. Hope you all like it.

INGREDIENTS :

Kabuli chana or Chole (1 Bowl) Soaked in warm water for 5 to 7 Hrs.

Pinch of baking Soda

1 tea Bag.

Onions 2 Medium sized

Tomato 1 Medium sized

2 Green chillies 

Oil 2 Tbsp 

Pinch of Hing powder

1/2 tsp turmeric powder

Ginger garlic paste 2 tsp

small bunch of coriander leaves 

Chana masala (Readily available in the Market)

Red chilly powder 1 tsp

Salt to taste .

METHOD :

1. In a pressure cooker, cook the soaked chana adding a little water so all chana is submerged and a pinch of baking soda . (One whistle and 10 mins on low flame is enough to cook the chana. Take care not to overcook the chana else it will become like a paste)

** Put the Tea Bag in the water at the bottom of the pressure cooker . This gives a distinct aroma to the chana. 

2. Keep aside.

3.In a mixer grinder. adding very little water, make a thin paste of the onions, tomato, ginger-garlic paste, green chillies and coriander leaves (Keep some aside for garnishing)

3.Heat oil in kadai or wok. Once the oil is Hot, add the hing powder and turmeric powder and stir a bit. 

4. Now add the tomato-onion paste and stir for a min or two.

5. Add 2 Tbsp of Chana masala, red chilli powder and salt to taste. Stir well and keep covered. Add little water if required. 

6. Once oil starts leaving the sides, add the cooked chana , Mix well and bring it to a boil.

7. Chana masala is ready to be served .

8. Garnish with onion rings, lemon wedge and chopped coriander and serve HOT with Puris or Bhaturas or Phulkas . 

Matki Usal (Moth Bean gravy)

Matki or Moth Beans are very healthy and full of nutrients, More so when used as sprouts. Presenting here my recipe for a spicy gravy using sprouted moth beans or Matki . This same gravy can be used to make Misal-Pav a very famous street food of Maharashtra.

INGREDIENTS :

Sprouted Moth beans 2 Bowls (Medium)

Soak the Matki seeds for 5 to 7 hrs. in warm water. Tie them up in a cloth and keep overnight in a warm place for them to sprout. I preheat the oven and keep them in the oven. You can even buy sprouts if readily available. 

Oil 2 Tbsp

pinch of Hing Powder

turmeric powder 1/2 tsp

mustard seeds 1 tsp

sugar 1 tsp

water 

red chilly powder 2 tsp

Goda masala (Popular Maharashtrian masala) various brands are easily available in market .

I use my homemade goda masala (Will be posting the recipe soon).

salt to taste 

Freshly grated coconut  1/2 Bowl .

METHOD :

1. In a thick-bottomed pan , heat the oil.

2. Once the oil is hot, make a tadka/phodani of mustard seeds, hing and turmeric powder.

3. To this add the sprouts and so much water that its level is little above the sprouts. Mix well and keep covered on low flame.

4. Stir occasionally and keep checking if sprouts are cooked .

5. Once the sprouts are cooked, add the goda masala, red chilly powder, coconut, salt to taste and sugar. Mix well

6. Bring to a boil .

7. Your spicy Matki Usal is ready to be served.

8. Garnish with some chopped coriander and serve with Roti/Rice/Chapati or even Bread Buns.

Spicy Egg curry

Boiled eggs mixed with a thin and spicy gravy. Extremely tasty, full of flavours and protein packed. Can be enjoyed with Roti/Bread/Steamed rice. 

INGREDIENTS  :

5 Hard boiled eggs 
2 Onions sliced 
1 small tomato roughly chopped
2 tsp Ginger garlic paste 
1 green chilli 
coriander leaves around 1 fistful (Keep some for garnishing)
Oil 2-3 Tbsp
Red chilli powder 1 tsp
salt to taste 

Dry garam masala powder . 1 tbsp  (You can use store bought powder if you wish)
This is how I make it .

INGREDIENTS: 

FOR DRY GARAM MASALA/ DRY SPICE MIX

1 tsp coriander seeds 
½ tsp jeera 
½ tsp mustard seeds 
½ tsp methi /fenugreek seeds
12 cloves
12 black pepper corns
½ tsp Hing or asafoetida
½ tsp turmeric powder 
2-3 inches of cinnamon stick broken into smaller pieces.

1. Dry roast all these ingredients in a tadka pan or wok till a nice aroma is released . 
2. Dry grind in a mixer or coffee grinder. It should be a very fine powder . 

3. Making such fresh masala always gives a very unique taste to your dish.

                                                 



METHOD FOR THE GRAVY  :

1. Hard Boil the eggs and keep aside.
2. In a blender or grinder, add  the onions, tomatoes, ginger garlic paste, chilly, coriander and garam masala powder .
3. Adding little water make a smooth paste .
4. In a wok, heat the Oil
5. Once the Oil is Hot, add the onion-tomato-masala paste and stir well. 
6. Stir till oil starts leaving the sides. 
7. Now add the red chilli powder, salt to taste and mix well.
8. Peel and cut the Boiled eggs into half and add to this gravy.
9. Add water if required. Depending on how thing you want the gravy.
10. Mix well and Bring it to a Boil.
11. Serve HOT with Roti/Rice or Bread and ENJOY !!!! 

Chicken/Mutton Kheema (Spicy mince meat curry)

Mince meat curry with Flaky Paratha and Green Salad

INGREDIENTS: 

FOR DRY MASALA/ DRY SPICE MIX

1 tsp coriander seeds 
½ tsp jeera 
½ tsp mustard seeds 
½ tsp methi /fenugreek seeds
12 cloves
12 black pepper corns
½ tsp Hing or asafoetida
½ tsp turmeric powder 
2-3 inches of cinnamon stick broken into smaller pieces.

1. Dry roast all these ingredients in a tadka pan or wok till a nice aroma is released . 
2. Dry grind in a mixer or coffee grinder. It should be a very fine powder . 
3. Making such fresh masala always gives a very unique taste to your dish.

FOR WET GREEN MASALA / MARINATION

2 Medium sized onions
6 to 10 green chillies chopped
Small bunch of coriander around 2 fistfuls
Small bunch of mint leaves around 1 fistful
3 inches of ginger chopped 
12 to 15 pods of garlic depending on size.

1. Roast the two onions with skin directly on gas flame. Be a little careful and do not keep this unattended.  Roast till the onions are completely black from outside. This lends a very distinct sweet onion flavour to the dish.
2. Grind the roasted n peeled onions with all the above ingredients. Add just a little water to make a very smooth paste. This green paste will be used for marination.

INGREDIENTS FOR THE CURRY 

Chicken/Mutton mince 1 kg
Curds or yogurt 1 tbsp 
Oil for cooking 3 to 4 Tbsp 
4 medium sized onions sliced
1 medium sized tomato sliced 
3 tsp oil for tadka 
2 tsp chilli powder 
Cashew nuts 100 gms OR Boiled green peas 1 Bowl 

METHOD :

1. Wash and clean the mince meat and keep it aside.

2. Apply the green paste to this and mix well

3. Add the dry spice mix or the dry masala (as mentioned above) to this and mix really well.

4. Cover and refrigerate for at least 30 mins.

5. Grind together in a blender the sliced onions and tomatoes and make  a fine paste.

6. Heat oil in  a thick bottomed pan or wok .

7. Now add the tomato onion paste. Stir well for 3 to 5 mins till it turns a pinkish or copper colour

8. Add the marinated mince meat (Kheema) to this gravy and add a glass of water . Mix well and keep covered .

9. Keep stirring occasionally . Add more water if its too dry. Cook covered on medium flame.

10. Once the meat mince is cooked (around 45 mins) add salt to taste.

11. Now comes the GRAND FINALE ……. Heat 3 tsp Oil in a small pan and roast 1 to 2 tsp red chilli powder in it . You might end up sneezing and coughing due to the chilli powder but trust me its worth it.

12. Add this to the cooked mince to produce an extremely appetizing SIZZLING SOUND. Mix well and cook for another minute or so.

13. At our home we add cashewnuts to this but it is more common to add Boiled green peas to the Kheema (Kheema-mutter as the dish is popularly known)

14. Your Spicy mince meat curry is ready to be served with Roti/Phulkas/ bhakri/Plain steamed Rice .

14. ENJOY !!!

                                       

SPICY CHICKEN CURRY

Tender juicy pieces of chicken ., marinated in a spicy green masala paste. Cooked on medium flame with a tomato gravy. This dish absolutely bursts with flavours. Can be enjoyed with roti, Phulkas, bhakri or even plain steamed rice . Serve with a simple salad and lemon wedges and It will take your meal to  completely different level 
 A little tedious method to prepare the curry but trust me its worth every effort and once you get used to the preparation,  it doesnt seem that difficult. Hope you all enjoy cooking this one. 

INGREDIENTS: 

FOR DRY MASALA/ DRY SPICE MIX

1 tsp coriander seeds 
½ tsp jeera 
½ tsp mustard seeds 
½ tsp methi /fenugreek seeds
12 cloves
12 black pepper corns
½ tsp Hing or asafoetida
½ tsp turmeric powder 
2-3 inches of cinnamon stick broken into smaller pieces.

1. Dry roast all these ingredients in a tadka pan or wok till a nice aroma is released . 
2. Dry grind in a mixer or coffee grinder. It should be a very fine powder . 
3. Making such fresh masala always gives a very unique taste to your dish.

FOR WET GREEN MASALA / MARINATION

2 Medium sized onions
6 to 10 green chillies chopped
Small bunch of coriander around 2 fistfuls
Small bunch of mint leaves around 1 fistful
3 inches of ginger chopped 
12 to 15 pods of garlic depending on size.

1. Roast the two onions with skin directly on gas flame. Be a little careful and do not keep this unattended.  Roast till the onions are completely black from outside. This lends a very distinct sweet onion flavour to the dish.
2. Grind the roasted n peeled onions with all the above ingredients. Add just a little water to make a very smooth paste. This green paste will be used for marination.

INGREDIENTS FOR THE CURRY 

Chicken 1 kg cut into 2 inch pcs. You can use boneless too if you like it that way. I personally prefer with bones as I feel bones give a nice taste of their own.
Curds or yogurt 1 tbsp 
Oil for cooking 3 to 4 Tbsp 
4 medium sized onions sliced
1 medium sized tomato sliced 
3 tsp oil for tadka 
2 tsp chilli powder 

METHOD :

1. Cut , wash and clean the chicken pieces and keep them aside.
2. Apply the green paste to these pieces and mix well.

3. Add the dry spice mix or the dry masala (as mentioned above) to this and mix really well.
4. Cover and refrigerate for at least 30 mins.
5. Grind together in a blender the sliced onions and tomatoes and make  a fine paste.
6. Heat oil in  a thick bottomed pan or wok .
7. Now add the tomato onion paste. Stir well for 3 to 5 mins till it turns a pinkish or copper colour
8. Add the marinated chicken pcs to this gravy and add a glass of water . Mix well and keep covered .
9. Keep stirring occasionally . Add more water if its too dry. Cook covered on medium flame.
10. Once the chicken pieced are cooked (around 30 to 40 mins) add salt to taste.
11. Now comes the GRAND FINALE ……. Heat 3 tsp Oil in a small pan and roast 1 to 2 tsp red chilli powder in it . You might end up sneezing and coughing due to the chilli powder but trust me its worth it.
12. Add this to the cooked chicken to produce an extremely appetizing SIZZLING SOUND. Mix well and cook for another minute or so.
13. Your Spicy chicken curry is ready to be served with Roti/ Phulkas/ bhakri/Plain steamed Rice .
14. ENJOY !!!