Doodh ki Sabji (Milk Curry)!!

Onmyplate today is a curry which was discovered when suddenly few of my¬†friends visited my place. They wanted to have something new and I thought of many things but finally I came up with an idea of making curry with milk and this dish indeed saved me from being embarrassed as it is easy to cook, good in taste, healthy and beautiful to look at ūüôā

Here goes the recipe for Doodh ki sabji (Milk Curry)!!

Ingredients::

  • Full cream Milk 1 L
  • Onion 1 chopped
  • Tomato 1 chopped
  • Zeera (Cumin) seeds 1/2 tsp
  • Garam Masala 1/4 tsp
  • Haldi (Turmeric)¬†1/4 tsp
  • Red chili powder 1/4 tsp
  • Fresh green chili 1 chopped
  • Chhoti Elachi (cardamom) 2 crushed
  • Cinnamon crushed 2 half inches
  • Salt according to taste
  • Oil 2 tbsp
  • Ghee (Clarified butter) 1 tbsp

Preparation::

  • Heat oil in a fry pan and add zeera seeds
  • Once the seeds crackle add fresh green chili and onion
  • Fry the onions in low heat till golden brown in color
  • Add tomatoes, haldi, red chili powder, salt, garam masala and stir
  • Now fry the mixture in low heat till the tomatoes are soft
  • Add milk and let it simmer for 4-5 minutes in medium heat
  • Keep stirring so that the milk doesn’t stick to the bottom of the fry pan
  • Increase the flame to hgh and fry the mixture till the milk dries up
  • Lower the flame; add the crushed cinnamon, chhoti elaichi and ghee and mix well
  • Remove from heat and serve hot with parathas!!



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Shimla Mirch- Aaloo ki sabji (Capsicum-Potato Curry) !!

Onmyplate today is “Shimla Mirch- Aaloo ki sabji (Capsicum-Potato Curry)”.

This beautiful combination is very special as addition of potatoes and tomatoes help to get rid of the bitter taste and is loved by the children too since many of them do not like capsicum at all!!

Ingredients::

  • Capsicum 1 medium cut into small pieces
  • Potatoes 2 medium thinly sliced
  • Onion 2 medium thinly sliced
  • Tomato 2 medium chopped
  • Fresh Green chili 1 chopped
  • Haldi (Turmeric) 1/4 tsp
  • Red chili powder 1/4 tsp
  • Panch-phoran 1/2 tsp
  • Salt 1/2 tsp or according to taste
  • Oil 2 tbsp

Preparation::

  • Heat oil in a fry pan and add panch-phoran and let it crackle
  • Add fresh green chili, potatoes, salt, haldi, red chili powder and mix well
  • Cover the lid and cook in low heat till the potatoes are soft
  • Now add the capsicum and mix well
  • Cover the lid and cook for 2 minutes in low heat
  • Remove the lid from the pan and stir
  • Now spread the sliced onions over the capsicum and potatoes
  • Without mixing it, cover the lid and cook for 2 more minutes in low heat
  • You may notice the discoloration of the onions
  • Now mix it well and add the tomatoes
  • Cover the lid once again and cook in low heat for 2-3 minutes
  • Once the tomatoes are soft remove from heat
  • Serve hot with parathas!!

Methi (Fenugreek leaves) & Potato Curry

Today’s special is Methi (fresh fenugreek leaves) and Potato Curry!!

Ingredients::

  • Methi 2 cups chopped
  • Potato 4-5 medium cut into small pieces
  • Garlic crushed 1 tbsp
  • Red chili 1
  • Onion paste 1 tbsp
  • Tomato 1 medium chopped
  • Cumin powder 1 tsp
  • Coriander powder 1 tbsp
  • Garam Masala 1/2 tsp
  • Turmeric powder 1/4 tsp
  • Red chili powder 1/2 tsp
  • Kitchen King 1 tbsp
  • Fresh cream 1/2 cup
  • Fresh yogurt 1 tbsp
  • Salt 1/2 tsp or according to taste
  • Oil 2 tbsp
  • Ghee ¬†(clarified butter) 1 tsp

Preparation::

  • Heat oil in a fry pan and add garlic with red chili and let it crackle
  • Now add potatoes and fry till golden brown in color
  • Take onion paste in a mixing bowl and add salt, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, kitchen king and mix well with 1/4 cup water
  • Add this mixture to the potatoes and¬†fry in medium heat till the spices are brown in color
  • Once the potatoes are soft add methi and stir
  • Let the leaves turn little soft and then add tomotoes and cover the lid
  • In 2-3 mintues tomotoes should turn soft then add yogurt and fry in low heat
  • Now add fresh cream and fry in medium heat so that thick gravy is formed
  • Lastly add ghee and cook for 20-30 sec in low heat
  • Remove from heat and serve hot!!

Egg and Potato Curry!!

Eggs are my family’s favorite and easy to cook. It is indeed beneficial for health and it’s moderate¬†consumption doesn’t have negative impact on the health!!

Combining potatoes with eggs make it richer in health as potato is a rich source of carbohydrate and loved by almost all the age groups….

Today’s special is “Egg and potato curry” which is spicy and delicious in taste!!

Ingredients::

  • Eggs boiled and peeled 2
  • Potatoes small, half boiled and peeled 4
  • Onion paste 2 tbsp
  • Ginger paste 1 tbsp
  • Garlic paste 1 tbsp
  • Onion thinly sliced 1 small
  • Tomato 1 medium chopped
  • Coriander powder 1tbsp
  • Zeera (Cumin) powder 1tsp
  • Garam Masala 1/2 tsp
  • Kitchen king 1 tbsp
  • Zeera (Cumin) seeds 1/2 tsp
  • Cinnamon 1-2 half inch
  • Badi Elaichi (Cardamom) 1
  • Bay leaves 1
  • Red chili 1-2
  • Red chili powder 1/2 tsp
  • Turmeric powder 1/4 tsp
  • Salt 1/2 tsp or according to taste
  • Fresh cream 2 tbsp
  • Cashew 2 tbsp finely crushed
  • Oil 1/2 cup
  • Fresh coriander leaves to garnish

Preparation::

  • Make small incisions on the boiled eggs & potatoes
  • Heat oil in the fry pan and fry eggs in low heat till golden brown in color¬†and keep it aside
  • Now fry the potatoes till golden brown in color and keep it aside
  • Add zeera seeds, red chili, cinnamon, cardamom and bay leaves in the oil
  • Let the seeds crackle in low heat
  • Now add thinly sliced onions and fry in medium heat till golden brown in color
  • Once the onions are fried well add the pastes of onion, ginger and garlic and stir
  • Add turmeric powder, red chili powder, zeera powder, kitchen king, garam masala and salt and mix well
  • Fry in low heat for 3-4 minutes and add the tomatoes
  • Let the tomatoes turn soft and then add fried potatoes
  • Stir well, cover the lid of the fry pan and cook for 5 minutes in low heat
  • Remove the lid and add 1 cup of water and let it boil for 1-2 minutes in medium heat without the lid
  • Check if it has turned into a thick gravy add fresh cream and stir well
  • Add the fried eggs and cashew and cook for 2 minutes in low heat
  • Remove from heat and garnish with fresh coriander leaves
  • Serve hot with steamed basmati rice or parathas!!