White Kidney Beans Curry

Ingredients:

White Kidney Beans (boiled) 1 pao
Onion 1 medium size

Tomatoes 2-3

Red Chilli Powder 1 Teaspoon
Turmeric Powder ½ Teaspoon

Cumin Seeds ½ Teaspoon

Black Seeds ½ Teaspoon
Mustard Seeds ¼ Teaspoon
Curry Leaves 5-10
Green Chilli 1 (For garnishing)
Oil ½ Cup

Salt to taste

Method:

• In a pot, heat oil, add mustard seeds, cumin seeds, curry leaves, black seeds, when crackles add sliced onion.

• When onion turns brown, add chopped tomatoes and all spices i.e. red chilli powder, turmeric powder and salt. 

• Fry well until tomatoes are finely mashed and oil appers.

• Now add boiled white kidney beans and half cup water.

• Cover and leave it for about 10-15 minutes on low flame.

• Delicious white kidney beans curry is ready.

• Garnish with chopped green chilli and serve.

Fish Curry

Ingredients:
Fish ½ Kg
Onion grinded ½ Cup
Yogurt 1 Cup
Red chilli powder 1 Tablespoon
Turmeric powder ¼ Tablespoon
Lemon juice 2 Tablespoon
Garlic paste 1 Tablespoon
Oil ½ cup preferably mustard oil
Fenugreek seeds ¼ Tablespoon
Mustard seeds ¼ Tablespoon
Black seeds a pinch
Curry leaves 5-10

Ingredients for marination:
Garic paste1 Tablespoon
Red chilli powder ½ Tablespoon
Lemon juice 2 Tablespoon
Salt to taste
Oil for frying

Method:

• Marinate fish with all the above mentioned ingredients for marination except oil.

• Fry marinated fish and keep aside.

• Heat oil, add mustard seeds, fenugreek seeds, black seeds.

• When crackles, add grinded onion and garlic paste. Fry well till the water dries.

• In yogurt add red chilli powder, turmeric powder, and salt. Mix well and add in onion paste.

• Fry well till the oil appears.

• Add 1 cup of water, when comes to boil lower the flame.

• Add fried fish gently and cook for 5-10 minutes.

• Squeeze lemon and garnish with fresh coriander.

Chicken Beetroot Curry

Ingredients:

Chicken ½ Kg
Onion 2 medium (Finely chopped)
Tomatoes 4 pieces
Carrot 1 piece
Beetroot 1 piece small
Red Chilli Powder 1 Teaspoon
Turmeric Powder ¼ Teaspoon
Coriander Powder 1 Teaspoon
All spice powder 1 Teaspoon

Cumin Seeds ¼ Teaspoon
Fenugreek Seeds ¼ Teaspoon
Black Seeds ¼ Teaspoon
Dry Fenugreek (Kasoori Meethi) 1 Tablespoon
Ginger (crushed) 1 tablespoon
Garlic (crushed) paste 1 tablespoon
Oil ¾ Cup
Salt to taste

Method:

• Blend peeled carrot, peeled beetroot and tomatoes.

• In a pot, heat oil, add onion, fenugreek seeds, black seeds, and cumin seeds.

• When the onion softens, add chicken.

• Let it cook for a minute or two (don’t stir) then over turn.

• Meanwhile in a little water add red chilli powder, turmeric powder, coriander powder and salt, mix well.

• Add this mixture and ginger garlic (crushed) in chicken. Fry well.

• When oil appears add the blended puree of carrot, beetroot and tomatoes. Fry well.

• When well fried add 2 cups of water.

• Keep on dum for 15-20 minutes.

• Add dry fenugreek and all spice powder.

• Serve with rice or chapatti and enjoy with your family.