We’re not lying when we say “Chicken Curry in a Hurry”! In less than 30 minutes, you’ll be on your way to enjoying this scrumptious chicken curry in a flavorful and creamy sauce. This quick and easy chicken curry recipe is perfect for students, bachelors or anyone looking for a fast, yet satisfying meal. It also makes a great pot luck dish with very little effort. (more…)
There is something to be said about all the namkeens (savory snacks) that we can find at a sweet shop or just walk down the Indian store snack aisle. The number of options is mind blowing and enough to make your decision super hard. Every wonder what goes into making them, sounds hard, right? Think again, with the right tools, you can be churning these out like Haldiram’s! They make perfect tea-time snack and are great when you are in a munchy mood. Enjoy!
Ingredients:
Cinnamon Powder – 1/4 tsp
Cloves Powder – 1/4 tsp
Coarse Black Pepper Powder – 1/2 tsp
Red Chili Powder – 1/2 tsp or to taste
Salt – 1/2 tsp
Water – 1/4 cup
Oil – 1 tbsp
Baking Soda – a pinch
Lemon /Lime Juice – 1 tsp
Chickpea Flour (Besan) – 1 cup
Oil for deep frying
Method:
1. In a bowl mix everything except the Chickpea Flour.
2. Mix well and then add the Chickpea Flour little at a time, mixing constantly, making sure lumps don’t form.
3. Heat the Oil for frying.
4. Grease the inside of the Sev-Maker.
5. Wipe the outside of the Sev-Maker and wash hands and make sure they are not slippery.
6. Pour some of the mixture into the Sev-Maker and close it.
7. Once the oil is hot, rotate the sev-maker and in a circular motion pour carefully into the oil.
8. Once you have completed one circle, rotate the sev-maker backwards to stop the flow.
9. Cook the sev on medium heat for about 3-4 minutes and flip using the help of another spoon or fork (to avoid splashing)
10. Cook on the other side for a couple of minutes till there are no more bubbles forming.
11. Take out the sev and place on a paper towel.
12. Allow it to cool down to room temperature.
13. Break into pieces and store in an air-tight container and store.
14. Does not need to be refrigerated.
If you are looking for an easy bread recipe that doesn’t require too many ingredients or fancy gadgets, this recipe for Focaccia is the one for you. This rustic Italian bread is perfect as an appetizer served with dipping oil, a side to your favorite pasta dish or as delicious sandwich bread. Focaccia — very versatile, very delicious! (more…)
A fantastic accompaniment with the ultimate Punjabi meal: Sarson ka Saag and Makki Di Roti! Make a little extra because with the leftovers – roll some in a hot chapati and it’s heavenly!
Cook Time: 5 min
Ingredients:
Powdered Jaggery
Peanuts – roughly crushed
Ghee
Method:
1. Toast the peanuts (if using the roasted ones, skip this step) in a skillet.
2. Once done, allow them to cool down.
3. If you are in a rush, transfer them to another bowl to cool faster.
4. Mix in with the powdered jaggery and mix.
5. Add ghee and mix well and serve.
“Sarson Da Saag, Makki di Roti, bhai wah kya swad”…that reminds me of Dara Singh. Anyone having grown up in India knows exactly what I am talking about. Besides the fact that it was Dara Singh saying those famous lines, the sentence holds so very true…the abundance of flavor and nutrition packed in this meal is amazing! The blob of butter on the top completes the meal…you’ve just got to try it the Punjabi way!
Prep Time: 10 min
Cook Time: 3-4 min each roti
Makes: 4 Rotis
Ingredients:
Makki Ka Atta (Corn Flour) – 1/2 cup
Salt – 1/2 tsp
Ajwain (Carom Seeds) – pinch
Radish/Dikon/ Muli – 2 tbsp, grated
Hot Water – 2 tbsp
Ghee for pan frying
Method:
1. Mix the Salt and the Ajwain to the Makki Ka Atta
2. Add in the Muli with squeezing out the liquid.
3. Mix well.
4. Add in hot Water, 1 tbsp at a time.
5. Knead so you are able to make a ball.
6. Take a plastic bag/ziploc and cut it open.
7. Place it on your rolling surface.
8. wet the surface with water.
9. Place the peda/ball and add a few more drops of water on top.
10. Close and cover.
11. Take a flat bottomed plate and press down gently.
12. Press gently and firmly and evenly.
13. Carefully remove from the plastic and place on a hot, seasoned tawa.
14. Allow it to cook on the bottom.
15. After a couple of minutes, put a few drops of ghee on top and flip.
16. Cook the other side as well and take it off the flame and serve hot!
17. Serve with Sarson Da Saag, Gur Accompaniment, some Maa Di Daal!
Whether Baisakhi (the Punjabi harvest festival) is coming up or not, it’s always a great time to have Sarson ka Saag. This Sarson ka Saag recipe has the unique flavor of fresh Mustard Greens that is perfectly balanced with Spinach. Rustic in texture and simply delicious, try sarson ka saag and makki ki roti — a perfect Punjabi pair. (more…)
Kala Channa or Black Chick Peas Curry is a very down-to-earth homey dish, that is the best way to describe it. It has a way to making you feel very satisfied with your food. High in proteins, it’s a great choice for staying healthy. We love this dish with some hot rice. Simple to make and with abundance to flavor, get those taste buds going! Thanks, Sarika, for another great recipe!
Ingredients:
Kala Channa – 2 cups
Water – 5 cups
Oil – 1 tbsp
Asafoetida – 1/8 tsp
Turmeric/Haldi – 1/4 tsp
Minced Ginger – 1 tsp
Minced Garlic – 1 tsp
Pureed Tomato Can – 14 oz
Salt – 2 tsp (or to taste)
Garam Masala – 1 tsp
Red Chili Powder – 1/2 tsp or to taste
Cilantro/Coriander Leaves – 10 sprigs, finely chopped
Method:
1. Wash and soak the Kala Channa in lots of water.
2. Soak them overnight (at least 8 hours).
3. In a pressure cooker, add the Kala Channas, Water and 1 tsp of Salt.
4. Mix, close the pressure cooker and cook on high.
5. Allow it to whistle 3 times and then lower heat to a simmer and cook for another 45 minutes.
6. Once done, turn off the flame and allow the pressure to go down by itself.
7. Check to see the Channas are cooked. Take one between your fingers and if you press it, it should squish.
8. For the seasoning, take a pan and heat Oil on medium flame.
9. Once hot, add in Asafoetida, Turmeric, Minced Ginger & Garlic, pureed Tomatoes in that order.
10. Mix well and add 1 tsp of Salt and cook till the oil separates from the mixture.
11. Once done, add in the dry spices – Garam Masala and Red Chili and mix.
12. Take a potato masher and gently mash some of the channas in the cooker.
13. Add everything from the cooker to the pan.
14. Also add chopped Cilantro/Coriander Leaves, cover and allow it to come to a boil.
15. Once it boils, check the spices.
16. Cook some more if you like thicker gravy and add additional water if you like it with more liquid (boil once again if you are adding more water)
17. Serve hot with Rice, Chapatis or Rotis.
If you’re looking for a side dish with a major kick, you’ve got to try this Sauteed Stuffed Jalapenos recipe. Fresh jalapeno peppers are stuffed with a flavorful cream cheese mixture and lightly sauteed with onions and bell peppers. The beautiful medley of colors makes this dish a feast for the eyes! (more…)
ShowMeTheCurry is not just for the amateur cook or newbie to Indian cooking. Browse through our extensive collection of Indian cooking videos to select from a variety of North Indian Recipes, Punjabi Recipes, South Indian Recipes, Gujarati Recipes, Bengali Recipes, Rajasthani Recipes, Thai Recipes, Indo Chinese Recipes, Kerala Recipes. Our recipe videos include Vegetarian Indian Recipes, Vegan Recipes, Healthy Indian Recipes as well as Nonveg Indian Recipes.
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