Yellow Bowl Recipes

Tag: main course

• Besan Shimla Mirch!

  Posted at 6:05 am by Yellow Bowl Recipes

  Jul 17th

  

  Besan shimla mirch is an Indian main course dish which is made of capsicum and gram flour. Let’s proceed to the recipe.

  PREPARATION TIME: 5 MINUTES
  COOKING TIME: 15 MINUTES
  SERVING: 4
  COURSE: MAIN COURSE
  CUISINE: INDIAN

  INGREDIENTS

  Capsicum: 4 medium (chopped)
  Oil: 2 teaspoons
  Gram flour: 3 teaspoons
  Fennel seeds (saunf): 1/4 teaspoon
  Cumin seeds (jeera): 1/4 teaspoon
  Turmeric powder: 1/2 teaspoon
  Cumin seeds powder: 1/2 teaspoon
  Dry mango powder: 1/2 teaspoon
  Salt: according to the taste

  RECIPE

  1. Put a pan on medium flame and heat. Add gram flour and roast till it turns golden brown. Transfer it to a plate, again put that pan on medium flame, and heat oil.
  2. Add fennel seeds, cumin seeds, and let them splutter.
  3. Add chopped capsicum and saute. Add turmeric powder, cumin seeds powder, dry mango powder, and salt.
  4. Mix them again and saute till capsicum gets cooked. Add roasted gram flour and mix again.
  5. Cook the whole recipe without cover. Saute for 5 minutes on simmer flame. Turn the flame on high and saute continuously till 1 minute to make gram flour crispy.
  6. Turn off the flame and serve with roti or paratha.
  7. Beasn shimla mirch is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged food, main course

• Dal Makhani!

  Posted at 1:58 pm by Yellow Bowl Recipes

  Jun 24th

  

  Dal makhani is a famous Indian main course dish which is made of black gram and kidney beans. Let’s proceed to the recipe.

  PREPARATION TIME: 9 HOURS
  COOKING TIME: 1 HOUR
  SERVING: 5
  COURSE: MAIN
  CUISINE: PUNJABI (INDIAN)

  INGREDIENTS

  Black gram (sabut urad dal): 150 grams
  kidney beans (rajma): 50 grams
  Water: for cooking
  Fresh cream: 4 tablespoons
  Butter: 1 tablespoon
  Oil: 1 tablespoon
  Cumin seeds: 1/2 teaspoon
  Asafoetida: 2 pinches
  Ginger-garlic paste: 2 teaspoons
  Green chilies: 4 (chopped)
  Onions: 2 medium (finely chopped)
  Tomatoes: 2 medium (finely chopped)
  Curry leaves: 7-8
  Cloves (laung): 4
  Green cardamoms (hari elachi): 3
  Black cardamoms (badi elaichi) : 1
  Cinnamon stick (dalchini): 1 inch
  Bay leaf (tez patta): 1
  Nutmeg (jaiphal) powder: 1/2 teaspoon
  Red chilli powder: 1/2 teaspoon
  Turmeric powder: 1/2 teaspoon
  Coriander powder: 1/2 teaspoon
  Garam masala powder: 1/2 teaspoon
  Dry fenugreek leaves (kasuri methi): 1/2 teaspoon (crushed)
  Salt: according to your taste

  Rinse black gram and kidney beans with fresh water. Soak in enough water for 9 hours.

  RECIPE

  1. First, drain water from soaked black grams and kidney beans. Rinse them couple of times with fresh water.
  2. Take them in a pressure cooker, add turmeric powder and 1 teaspoon salt. Add 2 tablespoons fresh cream and 750 ml of water. Stir them well, cover the lid, and put the pressure cooker on high flame.
  3. Let them cook for 12-13 whistles and turn off the flame. Let the steam release by itself. Open the lid, check if kidney beans and black gram cooked or not. If not, then add some more water and cook till 5-6 whistles.
  4. Now put a karahi on medium flame and add cloves, green cardamoms, black cardamoms, and cinnamon stick. Dry roast them for 2-3 minutes and turn off the flame.
  5. Transfer them to a blender, blend it to a powder, and keep aside.
  6. Again put that karahi on medium flame and heat oil and butter. Add bay leaf, cumin seeds, asafoetida, curry leaves, and let them splutter.
  7. Now add finely chopped onion, chopped green chilies, and ginger garlic paste. Saute till onions turn translucent. Now add finely chopped tomatoes, red chilli powder, coriander powder, nutmeg powder, prepared dry spices powder, and 2 tablespoons of water.
  8. Mix, cover, and cook on medium flame. medium flame. Stir occasionally and cook till oil has started coming out from sides. Add boiled kidney beans and black gram. Stir well and add some water if required.
  9. Remember, dal makhani should not be too watery or too dry. Cook on medium flame for 7-8 minutes. Now add remaining fresh cream, garam masala, salt (less than your taste because salt has already added in pressure cooker) and kasuri methi.
  10. Mix them well and cook for 2 minutes. After this, turn off the flame and serve it hot with rice or naan.
  11. Dal makhani is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged food, main course

• Drumstick Curry!

  Posted at 7:59 am by Yellow Bowl Recipes

  Jun 12th

  

  Drumstick curry is a North Indian main course dish which is made of onion gravy and spices. Let’s proceed to the recipe.

  PREPARATION TIME: 10 MINUTES
  COOKING TIME: 25 MINUTES
  SERVING: 4
  CUISINE: NORTH INDIAN
  COURSE: MAIN COURSE

  INGREDIENTS

  Cooking oil: 2 tablespoons
  Cumin seeds: 1/2 teaspoon
  Asafoetida: 2 pinches
  Drumsticks: 8-9 (medium)
  Onion: 2 large
  Ginger: 2 inches
  Garlic: 8-9 cloves
  Cinnamon stick: 1 inch
  Turmeric powder: 1/2 teaspoon
  Red chili powder: 1/2 teaspoon
  Garam masala powder: 1/2 teaspoon
  Coriander powder: 1 teaspoon
  Water: 250 ml
  Salt: according to your taste
  Fresh coriander leaves: 1 tablespoon (for garnishing)

  RECIPE

  1. Rinse drumsticks with water, peel and chop them into 3-4 inches pieces long.
  2. Put a pan on medium flame and heat 1 tablespoon oil.
  3. Add drumsticks pieces and sprinkle 1/4 teaspoon salt on the. Now saute them till drumsticks turn golden brown. After this transfer them to a plate and keep aside.
  4. Now in leftover oil add 1 roughly chopped onion, garlic cloves, ginger, and cinnamon stick. Saute them for 5 minutes and transfer them to a blender.
  5. Blend them to a smooth paste and keep aside.
  6. Add 1 tablespoon oil and heat. Add cumin seeds, asafoetida, and let them splutter. Add 1 finely chopped onion and saute them till they turn translucent.
  7. Now add that smooth paste and saute for 5 minutes on simmer flame. Add turmeric powder, red chili powder, garam masala powder, coriander powder and mix well.
  8. Cover and cook for 7-8 minutes on simmer flame. Now open the cover, add water, and salt. Stir and let the water boil on medium flame.
  9. Now add fried drumsticks and mix again. Cover and cook on simmer flame and stir occasionally. Cook till gravy turns thick.
  10. Open the cover and stir again. Turn off the flame and garnish with chopped coriander leaves.
  11. Serve warm with roti or rice.
  12. Drumstick curry is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged food, main course, north indian recipes

• Aloo Tadka!

  Posted at 9:18 am by Yellow Bowl Recipes

  May 26th

  

  Aloo tadka is a main course dish which is made of boiled potatoes and dry spices. Let’s proceed to the recipe.

  PREPARATION TIME: 10 MINUTES
  COOKING TIME: 20 MINUTES
  SERVING: 4
  COURSE: MAIN COURSE
  CUISINE: NORTH INDIAN

  INGREDIENTS

  Boiled potatoes: 5 (medium)
  Oil: 2 teaspoons
  Cumin seeds (jeera): 1/4 teaspoon
  Onion seeds (kalonji): 1/4 teaspoon
  Fenugreek seeds (methi): 1/4 teaspoon
  Fennel seeds (saunf): 1/4 teaspoon
  Onion: 1 large (sliced)
  Dry red chilies: 4
  Turmeric powder: 3/4 teaspoon
  Salt: according to the taste
  Dry mango powder (amchoor): 1/2 teaspoon
  Fresh coriander leaves: 2 tablespoons (chopped)

  RECIPE

  1. Take boiled potatoes in a large bowl and peel them. Chop them into medium sized pieces and keep aside.
  2. Put a pan on medium flame and heat oil. Add cumin seeds, onion seeds, fenugreek seeds, fennel seeds, dry red chili, and let them splutter.
  3. Add sliced onion and saute till they turn translucent.
  4. Add turmeric powder and mix. Now add chopped potatoes and gently stir. Add salt, dry mango powder, and again stir gently. Turn off the flame and garnish with chopped coriander leaves.
  5. Serve hot with roti or paratha.
  6. Aloo tadka is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged food, main course, north indian recipes

• Lauki Kofta Curry!

  Posted at 4:06 am by Yellow Bowl Recipes

  May 15th

  

  Lauki kofta curry is a delicious main course dish which is made of bottle gourd balls and tomato gravy. Let’s proceed to the recipe.

  PREPARATION TIME: 30 MINUTES
  COOKING TIME: 25 MINUTES
  SERVING: 4
  CUISINE: NORTH INDIAN
  COURSE: MAIN COURSE

  INGREDIENTS

  For Kofta

  Bottle gourd (lauki): 2 cups (grated)
  Gram flour (besan): 4 tablespoons
  Carom seeds (ajwain): 1/4 teaspoon
  Garam masala powder: 1/2 teaspoon
  Red chili powder: 1/2 teaspoon
  Salt: according to the taste
  Corn flour: 1 tablespoon
  Bread crumbs: 1 cup
  Water: 1/2 cup
  Oil: for deep frying kofta

  For Gravy

  Oil: 2 teaspoons
  Cumin seeds: 1/2 teaspoon
  Asafoetida: 1/4 teaspoon
  Green chilies: 3 (chopped)
  Garlic cloves: 5-6
  Ginger: 1 inch
  Ginger-garlic paste: 1 teaspoon
  Onion: 2 large
  Tomato: 2 large
  Turmeric powder: 1/2 teaspoon
  Garam masala powder: 1/2 teaspoon
  Red chili powder: 1/2 teaspoon
  Coriander powder: 1/2 teaspoon
  Salt: according to the taste
  Water: 1 cup
  Coriander leaves: 1 tablespoon (chopped)

  RECIPE

  1. First, rinse and peel bottle gourd. Grate it and squeeze all the juice. Keep that juice and squeezed bottle gourd in two different bowls and keep aside.
  2. Now take that squeezed bottle gourd and add garam masala powder, red chili powder, and salt. Rub carom seeds with the help of your palms, add, and mix them well.
  3. Now with the help of your palms make small round shaped balls and keep it on a plate.
  4. In a bowl add corn flour and water according to the ingredients and mix. Now dip every ball in corn flour paste and coat it with bread crumbs and place on a plate.
  5. Now put a pan on medium flame and heat oil. Add all the coated balls in hot oil and deep fry it on medium flame till they turn golden brown. Drain and place them on tissue paper and keep aside. Koftas are ready!
  6. In a blender take 1 roughly chopped large tomato, 1 roughly chopped large onion, 5-6 garlic cloves, 1 inch ginger, 2 tablespoons water, and blend them to a smooth paste.
  7. Now put a pan on medium flame and heat 2 teaspoons oil. Add cumin seeds and let them splutter.
  8. Add chopped green chilies, asafoetida, ginger-garlic paste and saute them for 30 seconds.
  9. Now add 1 finely chopped large onion and suate them till they turn translucent. Add that paste and saute again for 3-4 minutes. Now add 1 finely chopped large tomato, turmeric powder, garam masala powder, red chili powder, coriander powder, and that bottle gourd juice. Mix and cook them on simmer flame till oil has started coming out from sides.
  10. Add 1 cup water and salt. Mix and boil for 4-5 minutes. Turn off the flame and add prepared koftas and gently mix them. Garnish with chopped coriander leaves and serve hot with roti or naan.
  11. Lauki kofta curry is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged food, main course, north indian recipes

• Sattu Paratha!

  Posted at 5:41 am by Yellow Bowl Recipes

  May 14th

  

  Sattu paratha is Bihar’s famous dish which is made of sattu stuffing and wheat flour. Sattu flour is made of roasted gram. Let’s proceed to this recipe.

  PREPARATION TIME: 30 MINUTES
  COOKING TIME: 10 MINUTES
  SERVING: 6 PARATHAS
  CUISINE: BIHAR (INDIAN)
  COURSE: MAIN COURSE

  INGREDIENTS

  For Stuffing

  Sattu flour: 2 cups
  Garlic cloves: 6-7 (finely chopped)
  Ginger: 1 inch (finely chopped)
  Green chilies: 2 (finely chopped)
  Onion: 1 medium (finely chopped)
  Mustard oil: 2 tablespoons
  Lemon juice: 1 tablespoon
  Carom seeds (ajwain): 1/2 teaspoon
  Red chili pickle: 1 tablespoon (mashed)
  Salt: according to your taste
  Coriander leaves: 2 tablespoons (chopped)

  For Dough

  Wheat flour: 4 cups
  Oil: 1 tablespoon
  Water: for kneading dough

  Clarified butter (ghee): for shallow fry

  RECIPE

  1. In a large bowl, take wheat flour and oil. Mix them, knead a smooth dough with water, cover, and keep aside.
  2. In another bowl, take sattu flour, finely chopped garlic cloves, ginger, green chilies, onion, mustard oil, lemon juice, mashed red chili pickle, salt, and coriander leaves according to the ingredients. Now with the help of your palms, rub carom seeds and add in stuffing. Mix all the ingredients and add 2 tablespoons water. Stuffing is ready.
  3. Now put a non stick tava on medium flame and heat.
  4. Take a small ball from dough and roll it. Now sprinkle some flour on floor and with the help of a rolling pin make a small roti. Place 2 tablespoons stuffing in the center, get all the edges, and make a bundle. Close the top and seal it. With the help of your palms press and flatten.
  5. Again sprinkle wheat flour and with the help of a rolling pin, roll it.
     Put that stuffed paratha on hot tava and cook on simmer flame.
  6. Flip it to another side after 1 minute. Brush ghee on both the sides. With the help of spatula press the paratha and cook till it turns golden and crispy from both the sides.
  7. Serve hot with curd.
  8. Sattu paratha is ready!

  Rubbing carom seeds with the palm increases its flavor.

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged food, main course, north indian recipes, paratha

• Aloo Masala-e-magic!

  Posted at 4:54 am by Yellow Bowl Recipes

  Apr 29th

  

  This dish is my experiment. You can have this with roti or paratha. Let’s proceed to this healthy and tasty recipe.

  PREPARATION TIME: 20 MINUTES
  SERVING: 5
  CUISINE: INDIAN
  COURSE: MAIN COURSE

  INGREDIENTS

  Potato: 6 medium (boiled)
  Oil: 1 tablespoon
  Cumin seeds: 1/4 teaspoon
  Asafoetida: 2 pinches
  Curry leaves: 5-6
  Ginger-garlic paste: 1 teaspoon
  Onion: 1 large (sliced)
  Green chilies: 2 (chopped)
  Tomato: 1 large (finely chopped)
  Red chili powder: 1/2 teaspoon
  Turmeric powder: 1/2 teaspoon
  Maggi masala powder: 1 teaspoon
  Garam masala powder: 1/4 teaspoon
  Coriander powder: 1/2 teaspoon
  Salt: according to your taste
  Chopped coriander leaves: for garnishing

  RECIPE

  1. First, take boiled potatoes in a bowl. Peel and chop them in medium size.
  2. Put a pan on medium flame and heat oil. Add cumin seeds, asafoetida, curry leaves, and let them splutter.
  3. Add ginger-garlic paste, green chilies, and saute. Now add sliced onion and saute them till they turn translucent.
  4. Add chopped tomato, red chili powder, turmeric powder, maggi masala powder, garam masala powder, coriander powder, and 1 tablespoon of water. Mix and cook them till oil has started coming out.
  5. Add chopped potatoes and salt. Mix slightly and cover for 5 minutes on simmer flame.
  6. Open cover and mix again slightly. Turn off the flame and garnish with chopped coriander leaves.
  7. Serve with roti or paratha.
  8. Aloo masala-e-magic is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂
  

  Posted in food | Tagged food, main course

• Mix Veg!

  Posted at 6:00 am by Yellow Bowl Recipes

  Apr 25th

  

  Mix veg is a type of sabji which is made of so many veggies. I have made it diet friendly. Let’s proceed to the recipe.

  PREPARATION TIME: 40 MINUTES
  SERVING: 4
  CUISINE: INDIAN
  COURSE: MAIN COURSE

  INGREDIENTS

  Olive oil: 1 tablespoon
  Cumin seeds: 1/2 teaspoon
  Asafoetida: 1/4 teaspoon
  Green chilies: 2 (chopped)
  Curry leaves: 6-7
  Ginger-garlic paste: 1 teaspoon
  Onion: 1 large (finely chopped)
  Button mushroom: 100 grams
  Red bell pepper: 1 large (dicey chopped)
  Yellow bell pepper: 1 large (dicey chopped)
  Cauliflower head: 50 grams (chopped)
  Fresh green peas: 50 grams
  French beans: 50 grams (chopped)
  Tomato: 1 large (finely chopped)
  Red chili powder: 1/2 teaspoon
  Garam masala powder: 1 teaspoon
  Turmeric powder: 1/2 teaspoon
  Coriander powder: 1 teaspoon
  Salt: according to the taste
  Chopped coriander leaves: For garnishing

  You can add more veggies like: broccoli, carrot, zucchini etc.

  RECIPE

  1. Take red bell pepper, yellow bell pepper, cauliflower head, french beans, fresh green peas in a bowl according to the ingredients, rinse them with water, and keep aside.
  2. Take button mushrooms in a large bowl and wash carefully. Remove extra stick from mushroom and wash again. Peel upper thin layer and chop in two parts.
  3. Put a pan on medium flame and heat oil. Add cumin seeds, asafoetida, and let them splutter.
  4. Add chopped green chilies, curry leaves, and fry them.
  5. Now add chopped onion and saute them till they turn translucent. Add all chopped veggies with mushroom which are mentioned above and saute for 6-7 minutes on simmer flame.
  6. Add chopped tomatoes, red chili powder, garam masala powder, turmeric powder, coriander powder, and salt. Mix them well, cover, and cook for 10 minutes on simmer flame.
  7. Turn off the flame and garnish it with chopped coriander leaves.
  8. Serve it with roti or paratha.
  9. Mix veg is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged diet food, food, main course

• Kadai Gravy Mushroom!

  Posted at 5:49 am by Yellow Bowl Recipes

  Apr 15th

  

  Kadai gravy mushroom is a main course dish which is made of button mushrooms and spices. Let’s proceed to the recipe.

  PREPARATION TIME: 45 MINUTES
  SERVING: 4
  CUISINE: NORTH INDIAN
  COURSE: MAIN COURSE

  INGREDIENTS

  Button mushroom: 300 grams
  Cooking oil: 3 tablespoons
  Cumin seeds: 1/2 teaspoon
  Asafoetida: 1 pinch
  Garlic cloves: 10
  Ginger: 1 inch
  Green chilies: 4
  Onion: 2 large
  Tomatoes: 2 large (finely chopped)
  Capsicum: 2 large (dicey chopped)
  Bay leaf (tej patta): 2
  Cinnamon stick: 1 inch
  Cloves: 2
  Black cardamom: 2
  Green cardamom: 2
  Black pepper: 4
  Coriander seeds: 1 teaspoon
  Turmeric powder: 1/2 teaspoon
  Red chili powder: 1/2 teaspoon
  Garam masala powder: 1 teaspoon
  Coriander seeds powder: 1 teaspoon
  Water: for cooking
  Salt: according to the taste
  Chopped coriander leaves: 1 tablespoon

  RECIPE

  1. First, take button mushrooms in a large bowl and wash carefully. Remove extra stick from mushroom and wash again. Peel upper thin layer and chop in two parts.
  2. Put a pan on medium flame and heat 1 tablespoon oil. Add one roughly chopped onion, garlic cloves, ginger, green chilies, cinnamon stick, black cardamom, green cardamom, black pepper, and coriander seeds.
  3. Saute for 6-7 minutes and turn off the flame. Transfer this to a mixer jar and let them cool. After cooling, blend this to a smooth paste and keep aside.
  4. Again turn on the flame and heat 1 tablespoon oil. Add chopped mushroom and saute for 2 minutes on medium flame. Transfer this to a plate and keep aside.
  5. In leftover oil add one more tablespoon oil and heat. Add bay leaf, cumin seeds, asafoetida, and let them splutter.
  6. Add chopped onion and saute till they turn translucent. Add dicey chopped capsicum and saute for 6-7 minutes.
  7. Now add that paste and saute for 5 minutes. Add finely chopped tomatoes, turmeric powder, red chili powder, garam masala powder, coriander powder, and 2 tablespoons of water. Mix and cook till oil has started coming out.
  8. Add chopped fried mushrooms and mix. Add 1/2 cup of water, salt, and mix. Cover and cook for 7-8 minutes on simmer flame and stir occasionally. Remove the cover, stir again, and turn off the flame.
  9. Garnish with chopped coriander leaves and serve with jeera rice.
  10. kadai gravy mushroom is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged food, main course, mushroom

• Jackfruit (kathal) Curry!

  Posted at 6:17 am by Yellow Bowl Recipes

  Apr 5th

  

  Jackfruit curry is a North Indian main course dish which is made of Indian spices. Let’s proceed to the recipe.

  PREPARATION TIME: 45 MINUTES
  SERVING: 5
  CUISINE: NORTH INDIAN
  COURSE: MAIN COURSE

  INGREDIENTS

  Jackfruit (kathal): 350 grams (unripe)
  Mustard oil: 4 tablespoons
  Cumin seeds: 1/2 teaspoon
  Asafoetida: 1/4 teaspoon
  Onion: 3 large sized (finely chopped)
  Garlic cloves: 15
  Ginger: 2 inches
  Green chilies: 4
  Cloves: 4
  Black cardamoms: 2
  Green cardamoms: 2
  Bay leaf: 2
  Cinnamon stick: 1 inch
  Black pepper: 4
  Garam masala powder: 1 teaspoon
  Turmeric powder: 1 teaspoon
  Red chili powder: 1 teaspoon
  Coriander powder: 2 teaspoons
  Salt: according to the taste
  Clarified butter (ghee): 1 tablespoon
  Water: 2 cups
  Chopped coriander leaves: for garnishing

  RECIPE

  1. First, apply oil on your palms and knife. Peel and chop unripe jackfruit and remove seeds. Rinse it from water and keep aside.
  2. Now, put a pressure cooker on medium flame and heat oil until the smoke starts coming out of the oil.
  3. In a mortar, take cumin seeds, cloves, black cardamom, green cardamom, cinnamon stick, black pepper, and roughly grind this.
  4. Add bay leaf, asafoetida, mortar grind spices in hot oil and let them splutter.
  5. Add 2 finely chopped onions and saute until they turn translucent. Now add chopped jackfruit and fry till it they turn brown.
  6. In parallel, add ginger, garlic, green chilies, 1 large onion, and 2 tablespoons water in a mixer jar. With the help of mixer, make smooth paste.
  7. Now add this paste in pressure cooker, mix, and cook for 10 minutes on simmer flame.
  8. Add turmeric powder, garam masala powder, red chili powder, coriander powder, and mix. Cook till oil has started coming out from sides.
  9. Add water, salt, and clarified butter. Mix and cover the lid of pressure cooker. Cook till 6-7 whistles on medium flame.
  10. Let the cooker release steam itself and open the lid. Curry should neither be too watery nor too dry. Open the cooker and check, if curry is too watery then cook for some more time and if too dry then add some water and cook again.
  11. Slightly mash with with a potato masher. Garnish with chopped coriander leaves.
  12. Serve hot with puri or rice.
  13. Jackfruit curry is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged food, main course, north indian recipes

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