Yellow Bowl Recipes

Homemade Cuisines
  • Contact
  • Tag: main course

    • Malai Kofta Curry!

      Posted at 10:12 am by Yellow Bowl Recipes
      Nov 20th

      Malai kofta curry is an Indian main course dish which is made of paneer -potato kofta, and onion-tomato gravy. Let’s proceed to the recipe.

      PREPARATION TIME: 30 MINUTES
      COOKING TIME: 30 MINUTES
      SERVING: 5
      COURSE: MAIN COURSE
      CUISINE: INDIAN

      INGREDIENTS

      FOR KOFTA

      Paneer (Indian cottage cheese): 250 grams
      Boiled potatoes: 2 medium sized
      Salt: 1/2 teaspoon
      Black pepper powder: 1/2 teaspoon
      Bread crumbs: For coating
      Maida (All purpose flour): 2 tablespoons
      Corn flour: 1 teaspoon
      Water: 1/4 cup
      Oil: for deep frying

      FOR CURRY

      Oil: 3 tablespoons
      Jeera (Cumin seeds): 1/2 tablespoon
      Heeng (Asafoetida): 2 pinches
      Badi ilaychi (Black cardamom) : 2
      Choti ilaychi (Green cardamom): 2
      Laung (Cloves): 4
      Kali mirch (Black pepper): 4
      Dalchini (Cinnamon stick): 1 inch
      Khada dhaniya (Coriander seeds): 1 teaspoon
      Sookhi laal mirch (Dried red chillies): 2
      Lahsun (Garlic cloves): 7-8
      Adrak (Ginger): 2 inches
      Pyaz (Onion): 3 medium sized
      Hari mirchi (Green chilies): 2
      Tamatar (Tomatoes): 3 medium sized
      Kasuri methi: 1 teaspoon
      Haldi powder (Turmeric powder): 1/2 teaspoon
      Dhaniya powder (Coriander powder): 1 tablespoon
      Laal mirch powder (Red chilli powder): 1/2 teaspoon
      Garam masala powder: 1/4 teaspoon
      Fresh cream: 1.5 tablespoons
      Namak (Salt): according to your taste
      Water: for cooking

      METHOD

      FOR KOFTA

      1. In a large bowl, take boiled potatoes. Peel and mash them. Now crumble Indian cottage cheese and mix with mashed potatoes.
      2. Add salt, black pepper powder, and mix again. Make small balls from the dough and keep aside.
      3. In a bowl take all purpose flour and corn flour. Add sufficient water to make a paste. Paste should not be too thick nor too thin.
      4. Now first coat a ball with the paste after that coat it with bread crumbs and keep aside. Repeat this process and prepare all the balls.
      5. Put a pan on medium flame, pour it with oil, and heat. When oil gets enough hot to deep fry the balls, put one by one all the balls and fry them till they turn golden brown.
      6. Transfer them to kitchen tissue on a plate and keep them aside.
      7. Koftas are ready!

      FOR CURRY

      1. Put a karahi on medium flame and heat.
      2. Add black cardamom, green cardamom, cloves, black pepper, cinnamon stick, coriander seeds, and dry red chilies.
      3. Dry roast all the spices for 2-3 minutes and turn off the flame. Transfer spices to a mixer jar, blend them to make a powder, and keep aside. Now put that karahi on medium flame and heat 1 tablespoon oil.
      4. Add 2 roughly chopped onions, 3 roughly chopped tomatoes, 2 inches of ginger, 2 green chilies, and 7-8 garlic cloves. Saute them for 4-5 minutes and turn off the flame. Let them cool for sometime and transfer to a mixer jar.
      5. Blend them, make a smooth paste, and keep aside.
      6. Again put that karahi on medium flame and heat 2 tablespoons oil. Add asafoetida, 1/2 teaspoon kasuri methi, and saute.
      7. Add 1 finely chopped onion and saute till it turns golden brown. Add that onion-tomato paste and cook it well for 7-8 minutes. Now add turmeric powder, coriander powder, red chili powder, prepared dry spices powder, 1/2 cup water, and mix well.
      8. Cover and cook for 7-8 minutes and stir occasionally. Open the cover, add 1.5 cup of water, salt according to your taste, and mix again.
      9. Let the water boil for sometime. Now add koftas and carefully mix them. Put the flame on simmer, cover the karahi, and cook for 4-5 minutes.
      10. Now open the cover, add fresh cream, garam masala powder, 1/2 teaspoon kasuri methi, and mix them slightly. Cook for 2 minutes on simmer flame, and turn off the flame. Serve with roti or naan.
      11. Malai kofta 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 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
    ← Older posts
    • Categories

    • Abhilasha Mishra

      • Yellow Bowl Recipes
    • Yellow Bowl Recipes

      Yellow Bowl Recipes
    • Follow Yellow Bowl Recipes on WordPress.com
    • Follow Us

      • Instagram
      • Twitter
    • Recent Posts

      • Malai Kofta Curry!
      • Besan Shimla Mirch!
      • Salt And Pepper Popcorn!
      • Soya Chilli!
      • Bhel!
    • Recent Comments

      Yellow Bowl Recipes on Besan Shimla Mirch!
      Jyo on Besan Shimla Mirch!
      Bhel! | Yellow Bowl… on 3 Types Of Sauces!
      Yellow Bowl Recipes on Dal Makhani!
      cookwithreena on Dal Makhani!
    • Top Posts & Pages

      • Malai Kofta Curry!
    • Translate

    • Community

    • Follow Us

WordPress.com.

Yellow Bowl Recipes
WordPress.com.
Cancel