Lebanese courgette

A hot steamy curry and some flat bread is a perfect menu for any weekend lunch. I personally prefer making curries which are not very spicy but at the same time full of flavors. I was in a famous book store of the city recently and was checking few cook books to learn new recipes. I came across Lebanese courgette in one of the books. Tried replicating the same in my kitchen. Sharing the recipe below.

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Ingredients:

  • Zucchini 1
  • Tomatoes 2
  • onion 1
  • garlic 2 cloves
  • Turmeric powder 1/2 tea spoon
  • Red chili powder 1/2 tea spoon
  • Oil 2 table spoon
  • Salt to taste
  • Sugar 1 tea spoon
  • Mint leaves for flavor
  • Water 1/2 cup

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Method:

In a wok or pan, heat oil.

Stir in chopped onions and let them become translucent and then add chopped garlic.

Add chopped zucchini. ( I have cut zucchini in long batons but you can cut in whatever shape you want).

Add turmeric, red chili powder, sugar, and salt to taste. Stir everything well.

Stir in the tomato puree and add 1/2 cup of water for the consistency.

Cover the pan and let the curry cook for 10 minutes.

After 10 minutes, remove the lid of the pan, and sprinkle fresh mint leaves for flavor.

Serve the curry hot with Indian flat bread, steamed rice or garlic bread.

 

 

Spicy Brinjal Curry

I am really fascinated about the spicy curies and gravies. In India we make so many types of curries non vegetarian and vegetarian both. Being a Maharashtrian, I grew up eating brinjal curry or the curry made using eggplant. It is quintessential maharashtrian preparation but  made in different states as well. Whenever I see the fresh eggplants in the market I ensure to buy them and use them for a spicy curry. But I have no patience to fry the gravy for long time, I prefer to make a gravy using pressure cooker for quick result.

Let’s look at the ingredients and method to make Brinjal Curry.

Ingredients:

  • Brinjal or eggplant 6 (small size)
  • Onions 2
  • Green chilies 2
  • Fresh coconut
  • Ground nuts 1/2 cup
  • Fresh mint
  • Mustard seeds 1/2 tea spoon
  • Hing or Asafoetida 1 pinch
  • Turmeric powder 1/2 tea spoon
  • Red chili powder 1/2 tea spoon
  • Goda masala ( If not available, a normal garam masala will do) 1 table spoon
  • Coriander powder 1 table spoon
  • Ginger 1 inches piece
  • Garlic 3 cloves
  • Oil 2 table spoons
  • Salt to taste
  • Jaggery or sugar 1 table spoon
  • Lime juice 1 spoon
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Brinjal curry

Method:

First, wash the egg plants under the running tap water and pat dry with kitchen napkin.

Now without cutting the stem part slit them.

Slit green chilies and cut onions in big pieces.

Now in a mixer jar, put onions, garlic, ginger, fresh min, ground nuts, fresh coconut and make a fine paste.

I use pressure cooker for this curry so for that switch on the gas and in a pressure cooker heat oil.

Once the oil is heated, add mustard seeds and let them splutter.

Now add hing and slit green chilies.

After half minute, add the paste made of onion and coconut mixture.

Saute the paste and after it starts releasing oil, start adding dry spices like, turmeric, red chili powder, goda masala ( this is a special maharashtrian masala, but if you dont get it, use any normal masala which you get usually), and coriander powder.

Now add the eggplants and mix them well with the spices.

Add water to give it a gravy like consistency and add salt to taste.

Add sugar or jaggery and cover the pressure cooker with the lid. Put a whistle on lid and take 3 – 4 whistles.

Now switch off the gas and let the cooker cool down for a few minutes.

After sometime open the lid of the cooker and take the gravy in the bowl or dish for serving. Before serving add fresh mint leaves for garnishing and squeeze a slice of lemon in the dish.

This gravy or curry goes well with steamed rice or soft chapatis or even with parathas.

Do try and let me know your feedback in the comment box below.

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Bell Peppers and Mushroom Curry

I know I have been posting a lot mushroom based recipes lately. But believe me mushroom is such a versatile ingredient that you can make number of dishes using it. There were few button mushrooms and bell peppers in my fridge and cooking is all about making best use of whatever ingredients are available to you. So I made a curry using mushrooms and bell peppers.

Sharing the recipe below.

Ingredients:

  • Onions 2
  • Tomato 1
  • Ginger and garlic paste 1 ½ table spoon
  • Button Mushrooms 4-6 pieces
  • Red and yellow bell peppers 1 cup (cut into dices)
  • Cumin seeds 1 tea spoon
  • Red chili powder ½ tea spoondsc_5978-2
  • Turmeric ½ tea spoon
  • Coriander powder
  • Kitchen king Masala 1 table spoon (Everest brand is the best!)
  • Salt to taste
  • Asafetida (Hing in Hindi)
  • Sugar to balance the taste
  • Milk ¼ cup
  • Water ½ cup
  • Coriander leaves
  • Green chilies 2
  • Oil 2 table spoons
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Bell peppers and mushroom curry

Method:

First wash the mushrooms thoroughly. Pat dry the mushrooms using a kitchen napkin. Cut them into squares.

Cut yellow and red bell peppers into dices.

Cut onions and tomatoes in big pieces and put them into a mixer jar to make a fine paste.

Heat the oil in a pan and once the oil is heated, add cumin seeds.

Once the cumin seeds are spluttered, add a pinch of asafetida and immediately after that add the paste of onions and tomatoes to it.

Fry the paste till it leaves oil and then start adding the dry spices like turmeric, red chili powder, coriander powder, and Kitchen king masala. You can use any garam masala instead of kitchen king masala.

Now add mushrooms to this mixture of spices and cover the pan with lid for a minute.

After a minute you will see the mushrooms are moist and releasing water now add bell peppers.

Stir well and add salt to taste. Also, adding sugar to any dish balances the taste hence add sugar as well.

Since it is a curry add water to give it a curry kind of consistency.

Now comes the tricky part, adding the milk to the gravey.  Why I said tricky because sometimes when you add milk to any such gravey it tends to get curdled. To avoid it, reduce the flame and then add the milk to the gravey.

After adding the milk you will see the curry’s texture looks little rich.

Let the curry boil for about half a minute and then switch off the gas.

Serve the curry into a bowl and garnish it with finely chopped green chilies and coriander leaves.