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This potato curry is normally prepared during winter season and specially during hyacinth beans season. We enjoy this as a side dish for dhal rice, rasam rice, curd rice and chapathi.
Recipe video on Youtube English
Ingredients:
To Cook Hyacinth Beans:
1 Cup Hyacinth Beans
1/4 Tsp Turmeric Powder
1/4 Tsp Chilly Powder
1/2 Tsp Salt
1 Cup Water
Potato Curry:
2 Potatoes
1/4 Tsp Cumin Seeds
1/4 Tsp Asafoetida
1/2 Roughly Chopped Onions
2 Sprigs Curry Leaves
1 Tbsp Crushed Ginger and Garlic Paste
2 Green Chilies
1/4 Tsp Turmeric Powder
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1 Tbsp Garam Masala
1/2 Tbsp Coarse Salt
1 Tbsp Tamarind Pulp
1 Cup Water
2 Tbsp Oil
Prep:
Peel, Wash and reserve hyacinth beans.
Peel, wash and roughly chop onions.
Remove stems, wash and slit the green chilies and reserve.
Wash and reserve curry leaves.
Peel, wash and cube the potatoes and reserve in a bowl of water.
Peel, wash and crush equal amounts of ginger and garlic and reserve.
Separate, wash and finely chop coriander and reserve.
Soak a small marble size tamarind in luke warm water and reserve.
Cook Hyacinth Beans:
Boil water in saucepan on high flame.
Add cleaned hyacinth beans, turmeric powder, chilly powder and salt stir once, cover and cook the beans till tender and soft on medium flame.
Once the beans have cooked remove from flame and reserve.
Method:
Heat oil in a wok and add cumin seeds allow it to splutter.
Add chopped onions, curry leaves, crushed ginger and garlic and chilies fry till onion turn transparent.
Add the cubed potatoes and fry for a minute.
Add turmeric powder, chilly powder, coriander powder and garam masala and fry the potatoes for a minute.
Add water stir once, cover and cook the potatoes till almost cooked on medium flame.
Add cooked hyacinth beans to the potatoes and stir well. Place on high flame and fry the potatoes till well done.
Garnish with coriander stir once and serve hot. Enjoy this potato fry with roti, curd rice or rasam rice.
Spicy and peppery crab masala pairs well with southindian meals and can be served as a starter. This crab masala helps relive flu, common cold and cough.
Pepper Crab Masala Recipe Video on Youtube English
Crab Pepper Masala Recipe
Marination:
500 Grams Crabs
1 Tbsp Ginger and Garlic Paste
1/2 Tsp Turmeric Powder
1 Tbsp Lime Juice
Masala Paste:
2 Tbsp Coconut Oil
1/4 Cup Finely Chopped Onions
2 Sprigs Curry Leaves
7 to 8 Cloves Garlic
1/2 Inch Ginger
1 Tsp Cumin
1/4 Tsp Fennel Seeds
Crab Masala:
1/4 Tsp Cumin
1/4 Fennel Seeds
1/2 Cup Sliced Onions
2 Sprigs Curry Leaves
1 Tbsp Chilly Powder
1/2 Tsp Kashmiri Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Coriander Powder
1 Tsp Cumin Powder
1 Tsp Garam Masala
1/4 Tsp Asafetida
2 Tsp Pepper powder
1 Tsp Coarse Salt
Prep:
Peel and wash equal portion ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste.
Soak a small lime size tamarind in warm water for 15 minutes.
Peel, wash and reserve 1 inch ginger and 10 cloves garlic.
Peel and wash 1 medium onion. Finely chop and reserve.
Wash and reserve 3 sprigs curry leaves.
Peel, wash and slice 1/2 medium onion.
Wash and reserve 2 sprigs curry leaves
Marination:
Wash and clean the crab well. Crab when not washed properly can contain sand. soaking the crab in water for 5 minutes, then rinsing it twice or thrice is best.
Allow excess moisture to drain and once the crab is washed add it to a mixing bowl.
Add ginger and garlic paste, turmeric powder and lime juice and mix it well in the crab. Cover and refrigerate for 20 to 30 minutes.
Method:
Add a 1 Tbsp Coconut oil in a wok.
We can also use the same wok and add little extra oil in which we fried the masala for paste.
Add cumin and fennel seeds to the oil and allow it to splutter.
Add curry leaves and allow it to splutter.
Add sliced onion and fry till transparent.
Add the marinated crab and fry for few seconds.
Add Kashmiri chilly powder, chilly powder, turmeric powder, coriander powder, cumin powder, asafoetida, salt and garam masala to the crab and fry it for few seconds.
Add the ground masala to the crab along with 1/2 cup water. Stir the crab well, cover and cook it on high flame for 5 minutes on high flame and 2 minutes on low flame.
Squeeze the tamarind and add 1 tbsp tamarind pulp to the crab, stir it once and fry it for a minute.
Add pepper powder and 1 tsp coconut oil to the crab stir and fry once.
Remove the crab from flame and serve hot with rice or as a starter...Enjoy!
These diet friendly momo's are packed with flavors and taste. These dumplings turned out so fluffy and soft, it pairs well with ginger chai. Both khapli and raw jackfruit flours are easy to digest it is not heavy compared to other flours. Khapli flour is also referred as diabetic atta locally.
All products used in this recipe are available at Praakritik which is a organic web store and offers wide range of locally sourced organic products. All products such as flours are hygienically ground and packaged, the shelf life can vary between 6 to 9 months for every product. Praakritik Web Store Link: https://praakritik.com/collections/spices
Recipe Video Posted on my English Youtube Channel 😊
What is khapli Wheat Flour?
Khapli = Emmer wheat is an ancient grain full of micronutrients, minerals and vitamins and makes a healthy alternative to Wheat.
At Praakritik Organic Emmer Wheat Grains sourced from certified organic farms located in Belgaum, Karnataka.
Emmer wheat flour or Khapli atta is rich in fibre and low on gluten molecules.
It is a great alternative for diabetics as it regulates blood sugar levels.
It is good for the heart and an immunity booster.
What is Raw Jack Fruit Flour?
Chemical and preservative free flour is produced from mature green unripe jackfruit grown Naturally from the farms in Kollam district, Kerala.
Being high in fiber, it helps to improve digestion and metabolism.
Low levels of carbohydrate and calories compared to wheat and rice helps to control the sugar level.
Jackfruit flour can be a good substitute used in baking and cooking many dishes without gluten.
Dough: 1/2 Cup Praakritik Khapli Wheat Flour 1/4 Cup Praakritik Raw Jackfruit Flour 1 Pinch Praakritik Himalayan Pink Salt 1 Cup Warm Water
Filling: 1/2 Inch Ginger 8 Pods Garlic 5 Green Chilies 1 Large Onion 1 1/2 Cup Cabbage 1 Tsp Praakritik Pink Salt 1/4 Tsp Garam Masala 1/4 Tsp Noodles Masala or Curry Powder 2 Tsp Sesame Oil
Prep:
Boil a cup of water and reserve.
In a mixing bowl, add the khapli wheat flour and the jackfruit flour.
Add a pinch of pink salt.
Mix both the flours well.
Gradually add hot water and knead to form a dough.
Prepare a semi tight dough.
Add a tbsp oil knead for 2 more minutes.
Cover the dough with a damp cloth allow it to rest for 10 to 15 minutes.
Peel, wash and roughly chop all the veggies (onion, garlic, ginger) chilies and cabbage.
Add ginger, garlic and chilies to a mixer jar and pulse twice to form a coarse paste. reserve the masala on a plate.
Add the onion to the mixer jar and pulse 3 to form a coarse paste. reserve the onion on a plate.
Add the cleaned cabbage in small batches and pulse thrice to form a coarse powdery consistency. reserve the ground cabbage on a plate.
Prepare Filling:
Heat a wok with 2 tsp oil.
Once the oil reaches temp. Add all the veggies at once.
Stir the veggies cover and cook on low flame for 10 minutes.
Once the veggies have softened add pink salt, noodles masala and garam masala stir and fry until the moisture from veggies evaporate.
Remove the cabbage filling from flame and allow it to reach room temp.
Knead the khapli dough once.
Form marble size dough balls roll it in some dry khapli flour and place it on a flat surface.
Gently rollout the dough ball and form thin rotis.
Using a bowl or a round cutter cut out the roti and reserve on a plate. Prepare a batch of 6 to 7 wrappers.
Take a wrapper and place 2 tsp of cabbage filling in the middle.
Gently apply tiny amount of water to the edges of the wrapper and fold to form a crescent shape. From one end pinch and seal the wrapper on the other side fold to form a triangle and pinch the edges.
Place a wok with enough water then place the steam basket. Allow the water to boil and form steam.
Apply 1 tsp ghee or oil on the base of steam basket. place a batch of 6 momos inside the steamer. Cover and cook the momos on medium flame for 10 minutes.
After 10 minutes gently touch the momos and check if the momo is firm. Using a spoon remove the momo from steam basket and serve it on a plate with some mint chutney and mustard sauce...Enjoy!
Keema omelet is a popular side dish across south India. We serve this dish with parotta, roti, bread toast and even biryani. This omelet can be served as a starter as well.
Mutton Keema Omelet Recipe Video on Youtube 😉
Mutton Keema Masala Ingredients: 300 Grams Mutton Keema 2 Tbsp Oil 1 Cup Finely Chopped Onions 2 Tbsp Finely Chopped Mint and Coriander 1 Tbsp Finely Chopped Onions 1 Tsp Finely Chopped Ginger 4 Green Chilies Finely Chopped 1 Tsp Ginger and Garlic Paste 1/4 Tsp Turmeric Powder 1 Tbsp Chilly Powder 2 Tbsp Coriander Powder 1 Tbsp Garam Masala 1 Tsp Pepper Powder
Omelet: 4 Eggs 1 Large Onion 4 Green Chilies 2 Sprigs Coriander Leaves 6 Tbsp Oil Salt and Pepper Powder
Prep:
Peel, wash and finely chop onions.
Wash and finely chop chilies.
Wash and finely chop mint and coriander.
Peel, wash and finely chop garlic and ginger.
Gently rinse keema in a colander, allow excess moisture to drain and reserve.
Method:
Heat a wok with oil on medium flame.
Add finely chopped onions and fry for a minute.
Add finely chopped ginger, garlic, mint and coriander to the onions and fry for a minute.
Add finely chopped chilies and ginger garlic paste and fry for a minute.
Once the onions and ingredients have fried, add turmeric, chilly powder and coriander powder and fry for a minute.
Add mutton keema, break and fry till the keema releases moisture.
Add 1/4 cup water and salt as per taste, stir well cover and cook, until well done.
Once the keema has cooked add garam masala and pepper powder stir and mix well, place on medium flame allow excess moisture to evaporate and reserve the keema in a bowl.
Heat a tawa on medium flame add 2 tbsp oil.
Crack the egg in a bowl add 1/4 tsp salt and whisk till the salt dissolves in the egg.
Add fist full of finely chopped onion, 1 finely chopped chili and 1 tsp coriander.
Fry the onion till transparent.
Spread the fried onion in a even layer.
Pour the whisked egg on the onion and spread it a bit.
Once the omelet has fried on one side, gently flip and sprinkle pepper powder.
Sprinkle some onion on the omelet.
Spread the prepared keema on the omelet.
Sprinkle some more finely chopped onion and coriander on the keema.
Creamy soft paneer tossed with veggies and peri peri spice mix was tangy, spicy and very flavorful.
Recipe Video on Youtube 😊
Peri Peri Paneer Burger Ingredients: 2 To 3 Burger Buns 1 Medium Onion Finely Chopped 2 Green Chilies Finely Chopped 5 Sprigs Coriander Finely Chopped 1 Medium Tomato Finely Chopped 1/4 Cup Finely Chopped Capsicum 1/2 Inch Ginger Finely Chopped 4 Pods Garlic Finely Chopped 2 Tbsp Peri Peri Masala 150 Grams Paneer Cubed Butter as required 2 Tsp Oil Sour Cream as required
Prep:
Wash, Peel and finely chop 1 medium onion.
Wash and remove stem from 2 green chilies and finely chop.
Wash, peel and finely chop 1/2 inch ginger and 8 pods garlic.
Wash and finely chop tomato
Wash and remove the seeds from capsicum and finely chop.
Separate coriander leaves, wash and finely chop.
Cube paneer and reserve.
Method:
Heat a tawa with a tsp of butter. Slice the burger bun in half and place it on the tawa.
Toast the bun for a minute on each side and reserve on a plate.
Heat a wok with oil or butter on medium flame.
Combine and add all the veggies to the oil and fry for a minute.
Add the cubed paneer and peri peri masala.
If required add salt to the paneer.
Fry all the ingredients for 2 minutes and remove from flame.
Apply sour cream on both sides of the bun and reserve.
Place the peri peri paneer in the middle of the bun and top the bun with other half of the bun.
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Indian Flag, tricolor inspired chocolate pani puri recipe for Indian Republic Day 2022!
India celebrates Republic Day annually on 26 January, Day to mark the day India became a sovereign republic. While India gained independence from the British in 1947, but it wasn't until 26 January 1950 that the Indian Constitution came into effect and India became a sovereign state, declaring it a republic. This day is celebrated with much pomp and fervor all over India, and in India's capital Delhi, parades, tableaus and spectacular displays by the defense forces are showcased at Rajpath. The Indian flag is also hoisted all over the country.
Tricolor Pani Puri Recipe on Youtube Channel
Chocolate Pani Puri
Ingredients:
10 to 15 Papad Puri (Ready to use)
100 Grams White Chocolate
1 1/2 Cups Milk
1/4 Cup Water
2 Tbsp Sugar
2 Tsp Corn Flour
1/4 Tsp Vanilla Flavor
Papilon Green and Orange Food Colors
10 Almonds
2 Tbsp Cherry
1 Ripe Banana
1 Tsp Dalda or Vegetable Fat as per use
Prep:
Mix 2 Tsp Corn Flour with 3 to 4 Tbsp Water and reserve.
Add milk, water and sugar to a sauce pan and bring to boil on low flame.
Add vanilla flavor and stir the milk well.
Gradually add corn flour mixture to the milk and stir on low flame. Once the milk starts to boil and thicken remove from flame allow to reach room temp.
Transfer the milk to a bowl, place a lid and refrigerate until use.
Fry the papad pani puri in oil and allow excess oil to drain in a colander. We can use ready to use pani puri.
Add 1 cup water to a pot and heat it till the water is lukewarm and reserve.
Chop and add the white chocolate to a bowl place it in the microwave for 30 seconds and repeat the process until the chocolate melts.
Place the chocolate bowl in the luke warm water until use.
Line a plate with silver foil and reserve.
Gently crack in the middle of the pani puri and create a cavity.
Using a fork apply the white chocolate on the panipuri evenly and place the puris in the fridge until use.
Method:
Once the puri is chilled remove from the fridge. Using a thin brush gently draw few lines of orange and green on the pani puri, and place it in the fridge until use.
In a serving plate place the pani puris chop and add the banana in the cavity.
Transfer the vanilla milk in shot glasses. In one glass add orange color and other add pista color and flavor mix the mix and place it on the plate.
Garnish the milk and puris with almonds, cheery and gems...Serve it chilled...Enjoy!
