Wednesday, April 23, 2014

Yam Chickpeas Curry Recipe!!

Chickpeas must be the easiest thing to cook. It just goes with anything and I especially love it with Puri (fried wheat bread) or rice. Since, I do not make puris that often, I tend to combine it with rice. On this recipe, I tried to do something different. I usually combine potato when making chickpeas curry but this time I substituted Yam (Tarool) in place of potato. Surprisingly the dish came out even better. So, here you go everyone enjoy this delicious yet extremely easy recipe :)

Yumm.. :)

Prep time: 5min(s) Cook time: 20min(s) Total time: 25min(s)   

Things you will need:

  • Chickpeas (2 cups, soaked overnight and washed properly)
  • Onion (1 medium sized, finely chopped)
  • Yam ( cut in cube size, 1 cup)
  • Serrano pepper or green chilies (2-3, finely chopped)
  • Tomatoes (2 medium sized, finely chopped)
  • Fennel seeds (1 tea spoon)
  • Cloves (2-3)
  • Fenugreek Seeds (1 tea spoon)
  • Cumin Seeds (1 tea spoon)
  • Cumin-Coriander powder (1/2 table spoon)
  • Meat Masala (1/2 table spoon)
  • Red Chili powder (1/2 table spoon)
  • Ginger-Garlic Paste (1/2 table spoon)
  • Water (3 cups)
  • Oil (4 table spoons)
  • Salt (according to taste)
  • Turmeric Powder (1 tea spoon)
  1. On a pressure cooker heat oil and add fenugreek, cumin and fennel seeds. Fry until brownish black.
  2. Add onion and Serrano pepper. Fry until golden brown.
  3. Add chickpeas, yam, salt and turmeric powder. Stir, cover and cook for 5 minutes.
  4. Now add tomatoes, cumin-coriander powder, meat masala, ginger-garlic paste, and red chili powder.
  5. Stir well, cover and cook for another 7-8 minutes. 
  6. Add water and close the pressure cooker lid and cook it until it whistles thrice. Make sure to set the heat in medium. 
  7. Yam Chickpeas Curry is ready to eat >:D< 

Wednesday, April 16, 2014

Paneer Matar Curry (Nepali Style) Recipe!

Paneer (Cottage Cheese) is served as a substitute for meat to vegetarians back home. It is expensive and treated as a delicacy in numerous occasions and festivals. I love paneer matar curry, especially with rice, it is super delicious and that is why I make this dish often. There might be thousands of ways of making this recipe but below is the step by step process on how I prepare this dish. Enjoy :)
Mmm.. >:D<

Prep time: 10min(s) Cook time: 20min(s) Total time: 30min(s)  

Things you will need:

  • Paneer ( Cottage Cheese) (1.5 lbs, cut in cube sizes)
  • Onion ( 1, thinly sliced)
  • Peas (Green 1/2 cup and Yellow 1/2 cup, soaked and washed properly)
  • Tomatoes (2-3 medium sized finely chopped)
  • Fennel Seeds (1/2 tea spoon)
  • Cumin Seeds ( 1/2 tea spoon)
  • Fenugreek Seeds (1/2 tea spoon)
  • Serrano Pepper/ Green Chilies (2-3, finely chopped)
  • Ginger-Garlic Paste ( 1 table spoon)
  • Cloves (2-3)
  • Oil (2.5 cups)
  • Cumin-coriander powder (1/2 table spoon)
  • Meat Masala (1/2 table spoon)
  • Potatoes (3-4 medium sized, boiled or microwaved and cut in cube sizes)
  • Water (4 cups)
  • Salt (according to taste)
  • Turmeric powder (1 teaspoon)
  1. Heat 2 cups of oil and fry paneer cubes until red and crispy.
  2. On a pressure cooker add remaining oil and fry cumin, fenugreek, and fennel seeds until brownish black.
  3. Add onion and fry until golden brown. After that add chilies, salt, turmeric powder, green and yellow peas. Cook for 5-6 minutes. Stir occasionally. 
  4. Add fried paneer, potatoes, tomatoes, meat masala, ginger-garlic paste, and cumin-coriander powder. Stir, cover and on a low to medium heat cook for another 5 minutes.
  5. Add water, stir and close the pressure cooker lid and cook it on a medium heat until it whistles 3-4 times.
  6. Paneer-Matar Curry is ready :D