Spicy yogurt curry

Spicy creamy yogurt curry (dahi ki subzi) is my go-to-food for when I am running short of fresh veggies at home. This curry tastes amazing with roti, paratha, rice and naan! People often have trouble avoiding curdling of yogurt in curries. With the tips and tricks shared in the video, this will become a child’s play!

Ingredients:

Yogurt/dahi (Thick, preferrably not sour) 1 cup

Kalonji/Nigella seeds 1/4 tsp

Jeera/Cumin seeds 1 tsp

Methi dana/ Fenugreek seeds 1/4 tsp

Mustard seeds ( 1/2 tsp)

Coriander seeds 1 tsp

Whole red chili (2)

Salt (as per taste)

Red chili powder ( 1/3 tsp)

Turmeric powder ( 1/2 tsp)

Kashmiri red chili powder (3/4 tsp)

Oil ( 2 tbsp)

Onions (2 medium sized)(chopped coarsely)

Adrak paste/Ginger paste ( 2 tsp)

Fresh coriander leaves (for garnishing)

Sounf/ fennel seeds 1 tsp (optional)

Method:

1. Set a nonsitck pan to heat at medium.
2. Dry roast coriander seeds, fenugreek seeds, nigella seeds, mustard seeds, and
cumin seeds.
3. Transfer roasted seeds to a plate and allow to cool. Pound coarsely.
4. Add two tbsp oil to the warm pan. Once warm, add whole chillies broken into two and saute for a few seconds.
5. Add chopped onions and saute until light pink.
6. Add ginger paste. Mix with onions and saute until onions turn dark pink.
7. Add turmeric powder, red chilli powder, salt, and kashmiri red chilli powder.
8. Saute spices for a few seconds. Mix-in the pounded spic mix. Switch off the heat.
9. Allow to cool for 2-3 minutes.
10. Stir in yogurt and mix gently. Add chopped coriander leaves and mix.
11. Cover with lid and allow to stand for 10 minutes.
12. Serve warm with roti, rice, naan, or paratha.
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Panori : Anti-gravity cooking

Ingredients:

Whole/Split Mung beans (also called dal) 250 g / 1 1/4 cup US measuring cup
Ginger ( 11/2 inch long piece)
Garlic (4-5 thick pods)
Green Chili (2)
Salt (as required) ( I would use 1 1/4 tsp salt for this quantity)
Water (as required for blending) ( i used 1 1/2 tbsp water for blending)
Hing/asafoetida (a pinch, optional)
For serving:
Desi ghee/clarified butter (optional)
Sauce/ pickle/spicy powder of your choice (optional)
Toppings for panori pizza (onion, tomatoes, mushroom, paneer, baby corn, corn , pineapple) (optional)

Method:

1. Soak mung beans in enough water for 7-8 hoursPanori snapshot 1
2. Drain away excess water from soaked beansPanori snapshot 3 jpg
3. Blend beans with ginger, garlic and green chilis to form a thick paste/batter
4. Allow the batter to rest for a few hours (optional)Panori snapshot 4
5. Set a pan with 3 cups of water to heat at high. Use the biggest burner of your gas stove.Panori snapshot 14
6. Allow water to come to a complete boil.
7. Add salt to the batter and mix well.Panori snapshot 5
8. Spread 2 heaped tbsp of batter on the back side of a heat resistant dry plate/tray/thaliPanori snapshot 8
9. Set this plate on the pan in such a way that the batter is directly facing steam.

10. Steam for 7 minutes.
11. Check for doneness by inserting a knife in to the steamed batter which is now called ‘panori’. If knife comes out clean means panori is ready.Panori snapshot 18
12. Cut in to pieces. Spread little desi ghee over the ‘panori’ for that extra delicate taste! Serve hot!

13. Make panori pizza by spreading your favorite sauce and toppings over panori. Serve hot!
Notes:
1. Use as little water as possible to make the paste
2. Use a cylindrical vessel to steam panori (Very important)
3. The paste should be neither very fine nor coarse
4.  Use a dry heat resistant plate to steam panori. I used a steel plate

Masaledaar Kala Chana Curry/ Black chickpeas

Hindi Video

 English video

Kala chana is a variant of chickpeas and is widely used in the Indian cuisine. Its high protein content makes it very desirable, especially to those wishing to lose weight. Its soup is very healthy and is recommended for quick energy. This can be made either dry or as a curry.

Ingredients:

Kala Chana/Black chickpeas (1 cup)

Split Bengal Gram (1 1/2 tbsp)

Water ( As required)

Oil (2 tbsp)

Desi Ghee (1 tsp)

Bay Leaves ( small 2)

Cumin Seeds (2 tsp)

Turmeric Powder (1/3 tsp)

Coriander Powder (3/4 tsp)

Red Chili Powder ( 1/3 tsp / as per choice)

Salt (1 tsp/ as per choice) Garam Masala (1/2 tsp)

Ginger garlic Paste (1tbsp)

Tomatoes (chopped 3/4 cup)

Onions (chopped 3/4 cup)

Coriander leaves ( for garnishing)

Method:

1. Soak kala chana and dal in 3 cups of water for 10 hours.

2. Drain and discard the water.

3. In a pressure cooker, warm 1 tbsp oil and add cumin seeds. Add bay leaves and fry till cumin is nicely fried.

4. Add all spices except garam masala.

5. Add drained chanas and dal, and fry for 2 minutes.

6. Cover cooker with a lid and allow steam to build up to maximum ( or 2 whistles in a conventional cooker).

7. Reduce heat to low and let cook for 20 minutes. Allow natural release of pressure.

8. In a pan, warm 1 tbsp oil and 1 tsp desi ghee.

9. Add ginger garlic paste and sauté.

10. Add onions and fry till golden brown.

11. Add tomatoes, mix and cover with a lid.

12. Keep stirring after every few seconds.

13. Saute till the tomatoes are soft and oil leaves the sides of the masala.

14. Add a tbsp of water. Switch off the heat and allow to cool.

15. Blend the masala in a mixer. Blend till neither very fine, nor very coarse.

16. Add the blended masala to the boiled chanas. Add garam masala and few chopped cilantro leaves.

17. Cook for a few minutes, till gravy is desired consistency. If need be, add more water to achieve desired quantity of gravy.

18. Serve garnished with onion rings and chopped cilantro leaves.

Enjoy with roti, poori, paratha, naan or rice.