Indian quick and easy recipes
Sev Kanda(sev-tameta-nu-shaak) recipe
Sev Kanda in Marathi also know as sev tameta nu shaak in gujarati,a quick & easy gujarati recipe basically spicy, sweet and tangy tomato curry topped with crisp sev.
Whether you are out of veggies or not in a mood to cook sabzi but looking for something quick yet spicy, tasty and chatpata then this would be the perfect meal served with chapati or Pav.
Ingredients
1 cup sev (slightly thicker than fine sev)
2 medium size onion (kanda) finely chopped
1 big green chilly
1 large tomato finely chopped
2-3 garlic cloves (lehsun) finely chopped
1 teaspoon dhana powder (coriander powder)
2 teaspoon red chilly powder
1 teaspoon garam masala
1 teaspoon finely chopped coriander (optional)
2 cups of water
1 tablespoon oil
Sev for garnishing.
Salt as per taste
Directions || How to prepare Sev Kanda sabzi
Heat a pan or a wok and then add oil,add mustard seeds and allow to splutter
Then add garlic,green chilies and chopped onion and saute it till all cooks well or turns soft.
Then add chopped tomato and mix well till the tomato becomes soft.
Now add the dhana powder,red chilly powder, garam masala , red chilly powder and salt as per taste and let all the masala cook well for few minutes.
Add 2 cups of water in masala to make rasa for shev bhaji, we are adding lot of water in gravy as when we add shev in rasa (gravy)it will soak lot of water
Let it boil on low flames for 4-5 minutes .
Take curry in to a deep bowl or dish, add sev and chopped coriander leaves and serve it with roti or pav.
Tips
Add less oil while making masala, as shev has already lots of oil in it.
Add shev to the rasa or gravy only when you are ready to serve it.
Bombay Vada Pav
Vada pav (in Marathi) sometimes called as Batata vada is a vegetarian fast food dish native to the Indian state of Maharashtra, especially Mumbaikars consisting of a potato fritter in a bread bun.Check this famous vada pav so called Indian burger recipe.
Preparation Time – 20 minutes
Cooking Time – 10 minutes
Serves – 4
Ingredients
8 ladi pavs
Dry Garlic Chutney
Green chutney
For the vada filling
2 large size potatoes boiled and mashed
1 small size onion finely chopped
2 green chillies, chopped
2 tbsp grated garlic
1 tsp mustard seeds
1/4 tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)
1/2 tsp turmeric powder (haldi)
1 tbsp oil
oil for deep-frying
For the outer covering
3/4 cup besan (Bengal gram flour)
1/2 tsp of red chilli powder
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp oil
salt to taste
Direction || to prepare the vada filling
Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves , add onions and saute till turns golden brown.
Meanwhile pound the green chillies, ginger and garlic using a mortar and pestle.
Add the pounded mixture and sauté again for a few seconds.
Add the potatoes, turmeric powder and salt and mix well.
Turn off the gas and allow it to cool.
Divide into 8 equal portions. Shape into rounds.
Direction || to prepare the outer covering
Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
Dip each round of the vada filling into the batter and allow it to coat the mixture well .
Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.
Slice each pav into half and spread one side with dry garlic chutney and other with green chutney inside.
Place one vada in each pav and serve immediately.
Tips
Do not over burn the onions else the vada will taste bitter.
Make sure the batter is thick and evenly coated around the filling else the vada will break inside the hot oil.
Chutneys
Collections of few famous Indian chutneys which are served with idli , dosas , samosa’s pakora’s ,chaats or even as a side dish or dips.
Some Chutneys are very good for digestions and acts as a good appetizers.
Most of the famous chutneys are coriander green chutney , coconut chutney , peanut chutney, mint chutney. These chutneys can be stored refrigerated for up-to a week.
Coriander Garlic Chutney
Green chutney also know as hari chutney is a rare combination of coriander and fresh garlic makes the Coriander Green Garlic Chutney flavourful, colourful and healthy!
This chutney can be used as a dip with various with pakoras, samosas, chaats, and many other Indian snacks.Watch step by step how to prepare this yummy flavorful chutney.Read more..
Coconut Chutney
When it comes to south indian cuisine , the first thing comes in mind is dosa idli and chutney.
Preparing coconut chutney is very simple and each region as its own way of making this chutney.
But the chutney prepared in south region is simply mind blowing especially using bengal gram i.e. chana dal
adds a good aroma to this chutney and indeed it tastes just the way its served in restaurant.
Watch this step by step south indian restaurant style coconut chutney.Read more…
Tomato onion chutney
A Tomato onion chutney also know as red chutney goes well mostly with Dosa’s or Idlis and also can be served as side dish with dal-rice or any other curry’s.
Its a simple recipe with three main ingredients -Onion , tomato and Dry red chilli.
The chutney can be stored refrigerated for 2 to 3 days.
Prep time: 10 mins
Cooking time: 5 mins
Ingredients:
1 Large Onion
1 Large Tomato
2-3 Dry Red Chilli
1-2 Garlic cloves
A Pinch of Asafoetida/Hing
Salt to Taste
For Tempering/Tadka
1/2 tsp Of Mustard Seeds –
1 tsp Of Oil
Directions || How to make tomato Onion chutney
Finely chop Onion,Garlic and Tomato.
Heat a pan or a wok and then add oil , a pich of hing, garlic,red chillies and chopped onion and saute it till all cooks well or turns soft.
Then Add Tomato and mix well till the tomato becomes soft and then turn off the lame and allow the mixture to cool.
Once cool,then grind it to a smooth paste in a blender using very little water.
For tempering, heat oil in a small pan,add mustard seeds and allow to spluttter. then add the ground paste or allow the chutney to cook for 4-5 minutes or
until the chutney gets the desired consistency. It should not get to thick.
Should be similar to the other chutney consistency. So adjust water accordingly.
Serve the chutney with hot Dosa’s or Idli’s.
Green Peanut Chutney
A peanut chutney also know as sheng (in marathi) chutney goes well with most of the Indian snacks like Dosa as well as with samosa or idlis.
The chutney can be stored refrigerated for 1 or 2 days.
Prep time: 10 mins
Cooking time: Nil
Ingredients
2 cups roasted peanut (Sheng)
1 large garlic chopped into pieces
1/2 tbsp cumin seeds
1/2 tbsp turmeric powder
4 to 6 green chillies
salt to taste
To temper:
1 teaspoon oil
1/2 tbsp mustard seed
5 to 6 pieces of curry leaves
Directions | How to make chutney
Combine all the ingredients and then grind it to a smooth paste in a blender using very little water.
For tempering
Heat oil in a pan.Add the mustard seeds and curry leaves under ‘to temper’ and add it to the chutney. Add required salt and water mix well to combine.
Your peanut chutney is ready. Serve with idlis or dosas.
Mint Chutney
A green mint and coriander flavoured chutney also know as hari chutney goes well with most of the Indian snacks
like samosas,dhoklas as well as with tandoor or kababs .
The chutney can be stored refrigerated for upto a week.
Prep time: 10 mins
Cooking time: Nil
Ingredients
2 cups chopped mint leaves (phudina)
1 cup chopped coriander (dhania)
1/2 cup of fresh grated cocunut
1 to 2 tablespoon of lemon juice
1 tbsp sugar
4 to 6 green chillies
3 to 4 garlic cloves
salt to taste
1 teaspoon oil(optional)
1 teasppon sugar(optional)
Directions | How to make Green Mint chutney
Combine all the ingredients and then grind it to a smooth paste in a blender using very little water.
Refrigerate the chutney and use as required.
Tips
You can use litte oil and sugar to keep the color fresh.
Prawns curry Goan style
Prawns(Jheenga called in Mumbai) is an Indian curry recipe originated in Goa and i got inspired from my mom’s kitchen.
This Goan recipe is prepared from it’s typical Goan ingredients like coconut and spicy red chillies.
Hot and sour is the best way to describe this dish.
Ingredients
500g large fresh prawns, peeled and cleaned.
1 tablespoon turmeric powder.
1/2 cup coriander leaves , chopped
vegetable oil
Salt to taste
For the Curry Paste:
4 tbsp vegetable oil
2 medium onions, sliced
Tamarind(imli), soaked in
30 g (1 oz) 1/4 cup water for 5 minutes
1 diced tomato
4 tsp coriander seeds
1 cup cocunut grated
5 whole dried red chillies
4 garlic cloves, crushed
Directions || How to prepare Prawns curry goan style
Place all the ingredients for the curry paste into a food procesor and blend well, adding enough water to make a thick paste.
Apply salt and turmeric powder to the fresh prawns and set it aside for 5 – 10 minutes.
Heat the oil in a large frying pan and add the prawns ,saute it for around 5 minutes.
Take another cooking pan and add the vegetable oil and curry paste and let it cook for 1-2 minutes.
Later add enough water to thin the mixture to a sauce consistency.Add the prawns and simmer for 5 minutes.
Transfer the curry to bowl , sprinkle coriander leaves over it.
Serve this hot and sour curry with plain rice / rotis.
Tip
When sautéing prawns , you may add other seasonings such as pepper or lemon juice for better taste.
Turai(Ridge Gourd fritters) Pakoda
A ridge gourd , also commonly known as Turai or Turiya or Dodka (in Marathi) is a well beloved in India.
Its hard skin is peeled off and chopped and cooked as desired.But do you know you can also have this veggie as snacks.
Check out this soft yet crunchy Turai ke pakore(fritters) recipe.
Preparation Time : 20 minutes
Cooking time : 10 minutes
Servings : 4
Main Ingredients
4 medium size (turai)ridge gourd
2 cups besan/gram flour
½ tsp red chili powder
¼ tsp garam masala powder
a pinch of asafoetida powder
a pinch of turmeric powder or haldi
a pinch of baking soda or baking powder (optional)
water – add as required to make a thick flowing batter
oil for deep frying or shallow frying the pakoras
1 tsp chaat masala to sprinkle from above
Directions || How to make Turai ke Pakoda
Peel and cut ridge gourd lengthwise on all four sides, cutting around the stem, seeds, and ribs. With a sharp knife,
remove any remaining rib. Slice it as desired.
Mix turai, gram flour, red chilli powder, garam masala powder, turmeric powder,soda, salt and hing.
Add sufficient water to make thick batter.
Heat oil in a kadai. Drop pieces of turai one by one in oil and deep fry the pieces till all pieces turn crisp and cooked.
Drain on an absorbent paper. Serve hot with tomato ketchup or mint chutney.
KomalFiesta 