Made from black chickpeas, also called Bengal gram, this curry was always made by my mom as an accompaniment to light-as-air chapatis or puris. Rich in protein and iron, it has a lovely earthy flavour that goes well with potatoes.
Ingredients
Black chick peas 1 cup soaked overnight, cooked in a pressure cooker till done
Two medium potatoes, peeled and cubed
Green chillies 2-3, slit
Tomato 1 large, chopped
Ginger 1” piece, finely sliced
Curry leaves
Onion 1 large
Coriander powder 3 tbsp
Red chilli powder 2 tsp
Turmeric 1 tsp
Pepper powder 1/2 tsp
Salt to taste
Cinnamon 1/2” stick
Cloves 3
Oil 2 tbsp, preferably coconut oil
Method
Add the oil to a hot wok and add the sliced onion. Fry till it changes colour to a golden brown. Add the coriander powder and red chilli powder. Fry till the raw smell of coriander disappears.
Add the steamed black chickpeas.
Add turmeric powder, salt and pepper powder.
Add the chopped tomatoes, green chillies, ginger and curry leaves.
Add the chopped potatoes and enough water to cover it.
Add the cinnamon and cloves. Bring to a rolling boil and reduce the heat. Cook till the potatoes are cooked.
I am not a big meat eater and I like curries that are mild and not very meaty tasting. This curry I developed according to my taste and it is creamy and smooth and quite mild. It has a great flavour thanks to the onions and cashew nuts.
Ingredients
Boneless chicken 500 g
Yoghurt 1 cup
Pepper 2 tbsp
Salt to taste
Curry leaves a few sprigs
Cream 1 tbsp
Cashew nuts 10-15
Onions 2 large plus 1 small
Cumin seeds 1 tsp
Green chillies 2, sliced plus 2
Ginger 1” piece plus a smaller piece
Garlic 5 cloves
Coconut oil 2 tbsps
Method
Marinate the chicken pieces in yoghurt with salt and pepper.
Add 1 tbsp of oil to a heavy-bottomed pan and fry two large onions, roughly chopped. When the onions turn translucent, add the smaller piece of ginger and cashew nuts.
Switch off the heat when the cashew nuts turn golden and wait for the mixture to cool. Grind to a fine paste.
Add 1 tbsp of oil to the pan and add the cumin seeds.
When the cumin seeds stop sputtering, add one small onion finely sliced.
Crush the ginger, garlic and two green chillies roughly.
Add it to the onions with curry leaves.
Add the marinated chicken and mix well.
Add a cup of water and mix well.
Add the ground paste and mix.
Reduce the heat and cover and cook till the chicken pieces are cooked. Add the cream and stir it in. Do not cook too long after addding the cream. This makes the gravy very smooth.
Serve hot, garnished with sliced green chillies. it can be had with rice or naan bread.
It is good to incorporate more soyabean into our dishes as it is a healthy option. And tasty too. But I got bored with the usual way I cooked it and tried this one using raw mango. It came out delicious with a slightly tangy taste.
Ingredients
Soya chunks 1 cup
Onions 2 small, one sliced and one chopped
Sprig of curry leaves
Green chillies 2 medium, chopped
Ginger 1” piece, crushed
Raw mango 1, chopped with skin
Coconut milk 100 ml
Mustard seeds 1 tsp
Fenugreek seeds 1/2 tsp
Turmeric 1 tsp
Red chilli powder 2 tbsps
Coriander powder 2 tsps
Coconut oil 3 tbsps
Salt to taste
Method
Soak the soya chunks in hot water for 30 minutes.
Squeeze out all the water and transfer to a bowl.
Add 2 tbsps of coconut oil, sliced onions, curry leaves and chopped green chillies to a wok. Add the crushed ginger and mix them well using your fingers.
Add the chopped mango and the spices and mix well.
Add two cups of water and 3 tbsps of coconut milk and put it to boil.
Add the soaked soya chunks and simmer till the mango pieces are completely cooked. It does not take long. If you want the soy chunks less chewy, add them only after the mango pieces are cooked.
Once the mango pieces are cooked, add the rest of the coconut milk. When it starts to boil, switch off the heat.
Heat the remaining coconut oil in a frying pan and add the mustard and fenugreek seeds. Add the chopped onions and fry till they turn brown.
I like cooking with minced chicken when I want to cook fast and don’t want to spend too much time in the kitchen. This is a quick and easy recipe that uses bursting with flavour.
Ingredients
Chicken mince 500 g
Tomatoes 3
Garlic 4 pods
Green chillies 3
Red chili powder 1 tsp
Salt to taste
Turmeric 1/2 tsp
Garam masala 1/2 tsp
Coriander leaves to garnish
Onions 2, chopped
Peas , frozen or fresh 1 cup
Coconut oil 2 tbsps
Method
Heat the oil in a wok. Add the cumin seeds and when they stop sputtering, add the onions and garlic. Fry for a few seconds.
Add the washed and drained chicken mince and cook till all the water evaporates and the chicken changes colour.
Meanwhile puree the tomatoes in a mixer grinder along with the green chillies.
Add this to the mince.
Add the spices and salt.
Add the peas. Add about 2 cups of water and cook on medium heat, stirring frequently.
Once the gravy thickens, garnish with coriander leaves and serve with buns or naan or rice.
If there is one variety of banana that I absolutely love, it is the Ethapazham or Nendrapazham, or plantain. It is great as a fruit, in curries and in desserts. This particular curry, Ethapazham Pachadi, is easy to make and is a fine balance of sweet and spicy.
Ingredients
Ethapazham or plantain 2, peeled and chopped
Red chilli powder 1 tsp
Salt to taste
Turmeric powder 1/2 tsp
Grated coconut 3 tbsps
Green chillies 2
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Red chilli whole 1
Coconut oil 1 tbsp
Yoghurt 2 tbsps
Method
Boil the chopped plantains with red chilli powder, turmeric and salt in 1 cup of water.
Grind the grated coconut, green chillies and cumin seeds.
Mash the cooked banana.
Add the ground coconut mix.
Add the curry leaves and bring to a boil. If it is too thick, add some water.
Take it off the heat and add the whipped yoghurt.
Heat the coconut oil in a pan and add the mustard seeds and whole red chilli.
The fresh light-as-air buns go very well with a mixed vegetable curry that is slow cooked and mashed. A street food from the western part of India, this dish is great for any meal— breakfast, lunch or dinner. It is a lovely snack as well.
Ingredients
For the pav (buns):
Milk 1 1/4 cup
Yeast 2 tsps
Sugar 2 tsps
All-purpose flour (maida) 2 cups
Whole wheat flour (atta) 1 cup
Salt 1 tsp
Butter 2 tbsps + 1 tbsp
For the bhaji (vegetable curry):
Potatoes 2 large, peeled and diced
Peas 3 cups
Cauliflower 1 small, cut into florets
Tomatoes 3 medium, chopped
Green chillies 3, minced
Capsicum 1 medium, diced
Onions 2 medium, sliced and 1 small, minced
Ginger 1” piece
Garlic 5 cloves
Coriander leaves, a big bunch, minced
Oil 1 tbsp
Cumin seeds 1 tsp
Salt to taste
Butter 1 tbsp
Coriander powder 2 tsps
Red chilli powder 2 tsps
Turmeric powder 1/2 tsp
Cumin powder 1 tsp
Garam masala 1/2 tsp
Amchoor powder (dry mango powder) 1 tsp
Method
For the pav:
Take one cup of warm milk in a bowl and add the sugar and yeast. Mix and let it prove for 5 minutes.
Sieve the flours and salt together and add to the yeast mixture. Mix to form a dough. Add 1/4 cup of milk to the dough and work it on a lightly floured surface for 10-12 minutes.
Add 2 tablespoons of softened butter and knead the dough till it is soft.
Put it into a greased bowl, cover and let rise in a warm place for 2 hours. It should double in volume by now.
Punch down the dough and divide into 12 balls.
Arrange them on a greased baking tray and brush with melted butter.
Cover and let it rise again for 20 minutes.
Bake in a 180 degree C oven for 20 minutes. Brush the hot buns with melted butter. Let them cool in the tray.
Pull the buns apart when ready to serve.
For the bhaji:
Heat the oil in a heavy bottomed pan and add the cumin seeds.
When the seeds stop sputtering, add the sliced onions.
Sauté till the onions turn a light brown. Crush the ginger and garlic in a pestle and add to the onions. Sauté for 2 minutes.
Add the diced potatoes and sauté for 2 minutes. Add the cauliflower florets, peas, capsicum and tomatoes.
Add the salt, coriander powder, red chilli powder, amchoor powder, turmeric powder, garam masala and cumin powder.
Mix well. Add 3 cups of water and cook on high flame till the water boils. Reduce the flame, cover the pan and cook till the vegetables are cooked.
Mash the the vegetables with a potato masher but don’t make it completely mushy.
Cook till the vegetable medley is thick. Garnish with butter, minced onions, green chillies and coriander leaves.
This is a mild curry with the chicken marinated in yoghurt and spices overnight which tenderises the meat and makes it flavourful and succulent.
Chicken curry made with the meat marinated in yoghurt and spices with the subtle taste of kasoori methi
Ingredients
(Serves 3)
Chicken 500 g, cut into pieces large enough for curry Yoghurt 1 cup Turmeric 1 tsp Red chilli powder 2 tsp Pepper powder 1 tsp Kasoori methi 2 tsp Salt to taste Chicken masala 1 tsp Onion 1 medium, sliced Tomatoes 2 medium, chopped Green chillies 2, slit Potatoes 2 medium, peeled and cubed Water as needed Oil 2 tbsp
Method
Marinate the chicken in yodhurt, turmeric powder, red chilli powder, pepper powder and salt and refrigerate for at least one hour.
Heat oil in deep frying pan and add the onions. Fry till they become translucent. Add the marinated chicken pieces. Fry for a couple of minutes. Add the tomatoes and chicken masala. I use the Eastern brand of chicken masala, which is available at most supermarkets now. This has a rich flavour, but is not too spicy. Add the potaoes and the kasoori methi. As soon as you add the kasoori methi, a lovely frangrance rises from the dish. Add enough water to cover the chicken. Cover and cook on high flame till the water begins to boil. Turn dowm the flame, cover and cook till the chicken is done. Test with a fork.
Chills & Chillies 