RAJMA MASALA

Ingredients

1 cup rajma or kidney beans 

2 large onions finely chopped
2 medium to large tomatoes chopped
1 tbsp ginger garlic paste
1 tbsp coriander powder 

1 tsp red chili powder 
¼ tsp turmeric powder 
a pinch of asafoetida or hing (optional)

1 tsp garam masala powder
1 tsp cumin seeds 
1 tsp kasuri methi or dry fenugreek leaves, crushed
2 tbsp butter 
salt as required

Method

Rinse and soak the rajma or kidney beans in enough water overnight or for 8-9 hours. Next day, discard the water and rinse the beans again in fresh water.
In a pressure cooker, take both the rajma and 4 cups water. Pressure cook on a medium to high flame for 15-20 minutes. When the rajma is cooking, you can chop the onions, tomatoes etc. When the pressure settles down on its own, open the lid, check if the rajma is cooked or not by taking a bite or pressing a bean.I f they are not cooked completely, then pressure cook again adding some water if required for some minutes.
Heat  butter in a pan, add cumin first and let them crackle & get browned.
Then add onions and saute them till they are  golden brow, take care not to burn them as this will impart bitter tones in the curry.
Now add the ginger-garlic-chili paste. stir and saute for 5-10 seconds on a low flame.
A dd the tomatoes, saute for 2-3 minutes till the tomatoes become soft.
Add  turmeric powder, red chili powder, coriander powder,  and garam masala powder.
Stir and saute the whole masala mixture till the fat starts leaving the masala.
Remove the beans alongwith the water and add them to the masala.
Add salt and stir the whole curry mixture.
Simmer without a lid for 10-12 minutes or more till the curry thickens slightly, it should not be watery.
Mash a few rajma beans with the spoon, this helps to thicken the curry.
Add the kasuri methi , stir & simmer rajma masala for 30 seconds to 1 minute. switch off the fire.
Serve rajma masala restaurant style with steamed basmati rice,jeera rice or naan.

CHICKEN TIKKA MASALA

Ingredients

1/2 kg boneless chicken pieces cut into bite size pieces

1 tbsp ginger garlic paste

1 small onion finely chopped

2 tomatoes finely chopped or 1 cup tomato purée

1 tsp cumin powder

2 tsp coriander powder

1-2 tsp chilli powder

1/2 cup milk

2 tbsp oil

For marinade

2 tbsp yogurt

1 tbsp ginger garlic paste

1 tsp cumin powder

Salt as per taste

1 tsp garam masala powder

1-2 tsp chilli powder

1/ 2 tsp lemon juice

Method

Marinate chicken with the ingredients and keep aside for 2 hours.

Grill the chicken pieces until done and keep aside.

Heat oil in kadai, add ginger garlic paste, fry until raw smell goes.

Add chopped onions and sauté till brown .

Add tomato puree ans saute for 5 minutes.

Now add cumin powder, coriander powder , chilli powder, salt and sauté till spices coat with onion tomato mixture.

Put grilled chicken pieces into it and sauté well on high heat.

Add milk and stir till thick.

Yummy chicken tikka masala is ready!!!!

P.s. You can add chilli powder according to your spice level. 

This tikka masal tastes even better on the next day.

VEG OATS PANCAKE

Ingredients

1 cup oats flour
1/2 cup grated carrot
1/2 cup finely chopped spinach 
2 tbsp finely coriander leaves
2 tsp finely chopped green chilli
salt to taste1/2 tsp fruit salt 
1 1/2 tsp oil for greasing and cooking

Method

Combine all the ingredients, except the fruit salt, along with 1 cup of water in a deep bowl and mix well to form a batter of dropping consistency.

Just before making the pancakes, sprinkle the fruit salt and 2 tsp of water over the batter.

When the bubbles form, mix gently.

Heat a non-stick tava (griddle) and grease it using ¼ tsp oil.

Pour a spoonful of the batter on it and spread in a circular motion .

Cook, using ¼ tsp of oil, till it turns light brown in colour from both sides.

Repeat with the remaining batter to make 4 more pancakes.

Serve immediately with maggi masala chilli sauce.

KARA CHUTNEY SARAVANA BHAVAN STYLE

Ingredients

1/4 Cup of Tomato chopped

4-6 nos of Dry red Chillies

1Tbsp of grated carrot(Optional)

1 Tbsp of Urad Dhal

1 tbsp of Bengal gram(Kadalai Paruppu)

salt to taste

 To temper 

1 Tsp of oil

1/2 tsp of mustard seeds

1/4 tsp of Urad Dhal

1 strand of curry leaves

Method

In a pan fry all the items one by one by adding a drop of oil.

Add the roasted items,salt into a blender.
Grind it into a thick paste, then add little water and blend again.

Temper the items mentioned in the list and add it to the chutney.

Serve it with hot idli along with coconut chutney.

QUINOA CHILLI

This chilli is hearty and very

very filling. The beans and quinoa team up to make this chili a protein power house! I love the texture the quinoa adds to the chili. It is my new favourite chili recipe.We enjoyed leftovers for a few days . And if you cant eat it all, put the chili in the freezer , it freezes really well.

Ingredients

1/2 cup Quinoa , rinsed

1 cup water

1 small onion finely chopped

3 cloves garlic , finely chopped

1 jalapeno , chopped

1 large carrot , peeled and chopped

1 zucchini chopped

1 can red kidney beans, drained and rinsed

1 can tomato sauce

2-3 tbsp chili powder, depending on your taste

1 tbsp cumin powder

salt to taste

1 tbsp olive oil

Method

In a medium pan, combine quinoa and water, Cook over medium heat until water is absorbed , about 15 minutes. Set aside.

In a large pot, heat olive oil over high heat. Add chopped onions and garlic. saute, add jalapeno, carrot and zucchini pieces. Cook until vegetables are tender about 10 minutes.

Add kidney beans and tomato sauce. Stir in the cooked quinoa , Add chili powder, cumin powder, salt. 

Simmer chili on low on low for 10-15 minutes, serve warm

Note - Garnish the chili with green onions, avacado slices, cheese, sour cream if desired.

CARROT TOMATO CHUTNEY

Ingredients

2 nos carrot medium size

1 tomato chopped

6-8 dry chilli

5-10 cloves garlic chopped

pinch asafoetida

1 tsp cumin powder

1 tbsp urad dal

1 tbsp coconut oil

salt as per taste

Method

Wash and peel the carrots.  Cut tomatoes and carrots into medium sized cube.
Heat a kadai and heat a tbsp of oil on medium flame.
Add the dry chillies and urad dal  and cook for a minute. Add chopped garlic, asafoetida, cumin powder  and saute till light brown, now add carrot and tomato cubes.
Sprinkle some salt which helps the vegetables to release some water and makes cooking faster.
Cook covered till the tomatoes are soft and mushy.  
Remove the lid and cook for few more minutes till all the water released by tomatoes is almost evaporated.
When cooled, grind the cooked mixture  in a mixer grinder.
Add  salt.
Transfer to a serving bowl.
Goes well with dosas or idlis.

EGG CURRY

Ingredients

8 nos eggs
1 onion finely chopped
2 nos tomato chopped or1 tbsp tomato puree
4 nos green chilli slit
1 tsp ginger garlic paste
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp crushed black pepper
2 tbsp coconut milk
salt as per taste
1 tbsp coconut oil
1 tsp mustard seeds
8-10 curry leaves

Method

Hard boil the eggs, remove shell and keep aside.
In a heavy bottomed pan, heat the oil and add the mustard seeds. Once they splutter, add the curry leaves.
Add the chopped onions, ginger garlic paste and the green chillies. Saute well for a couple of minutes till the onions turn slight golden brown in colour.
Add turmeric powder, garam masala powder , saute till raw smell disappear..
Now add the tomatoes or tomato puree , saute for few minutes.
Add the salt and crushed black pepper and stir well.
Lower the heat and add coconut milk. Once it starts to simmer, add the eggs to the curry. If you want you can make small slits in the eggs or cut them in half before you add them.
Remove from heat and serve hot.