Veg Korma (vegetable creamy curry)

This is quite an easy curry, something that can be prepared in no time. You just need some fresh vegetables like few florets of cauliflower, carrot and young french beans. Young peas also goes well in the curry , but addition of too many vegetables somewhat gets overloaded in the curry. Therefore, my suggestion is to keep it simple and plain.

Methi Aloo stir fry

Methi aloo is what i call a sober side dish in the Indian Thali. The outcome of incorporating the fresh Fenugreek leaves with potatoes is wonderful. This easy dish can be prepared in just minutes.
This is my mums favorite stir fry and this recipe has been shared to be my mummy.
Its perfect for those days when you wish to have something light and less spicy.
Do you know that after fast its good to break it with little green leafy vegetables. Back home vegetarians consume so many different types of Leafy vegetables. Most popular are spinach(Palak saag), methi saag, lal saag, bathua saag, pui saag, amarnath saag and the list continues. My state special saag(green leaf) are Konark saag, kalmi saag and chana saag. Yes in India we have n number of vegetables and grains which i miss so much at times.
Anyways coming back to the methi saag, which is favorite of so many people, here is my mums special saag recipe.

Butter Chicken- The Easy way

I love butter chicken
This is the easiest and the wonderful recipe for butter chicken...After a sad incident with my machine i was quite upset but to my surprise things got back on track in time.I love my hubby's detective attitude for that, he is quite smart and intelligent and never ever looses a chance to impress me....

Banana Blossom and potato curry

Banana Blossom's curry are one of my favorites. My mother often prepared it fresh by plucking the fresh Blossom from the banana plant. Apart from the blossom the stem is also used in preparation of curry. Its little tedious cleaning the flowers from the blossom but its worthwhile as the curry has incredible taste.
Banana plant is the one whose every part is brought into use while cooking is done. Right from the stem, blossom. raw banana, raw banana's skin and the ripen banana. The leaves of banana tree finds a very important place as its leaves are used as plates. Yes dishes are served on the fresh cleaned banana leaves. I love this environment friendly idea of serving food. The food tastes even more tasty when its served on the leaves.

Kaju Curry(Cashewnuts Curry)

Kaju curry has always been my all time favorite. For the first time i tasted this dish in a famous restaurant in my home town . Since then i fell in love with it. Usually am not able to eat more than 2 Tbsp of any rich curry  but when it comes to Kaju curry, am never full.

The long and large size cashew nuts are good for this curry but any type of cashew will also do.
The recipe is extremely easy and simple in preparation. It is rich, creamy and awesome in taste. It will go very well with bread, nan, chapati or rice.

French Beans Curry

French beans are universal and so are the diversity in the dishes made out of them. This french beans curry recipe has been passed on to me by my mother. Her cooking is nonparallel and so is her teachings. When it comes to cooking my mom is my teacher. She usually directed me to do one task while something was on stove. However each time the task was different. After some time she directed me to perform combination of tasks .Then came the time when she only asked  "Honey!! would u like to prepare the curry for the dinner tonight". That's how i leaned cooking. I was always ignorant of the fact that by performing single task i m learning how to do one, and it was a gradual ignorant process of me learning how to cook. I never realized that i unknowingly have learnt cooking until one day i prepared curry of my own version . I was always hopping around in kitchen when i was 11 years old and by 16 i knew how to prepare dinner, which usually served 4. Whenever i was at home during holidays i would cook for my family. My dad would always  love whatever i cooked.
And i carried this cooking legacy forward to my college where cooking was not allowed. But life is so dull unless and until you have never broken any rules. Sometimes my canteen food tasted yakky so i arranged for 1 small portable heater and a sauce pan. Whenever i didn't feel like turning to the canteen i Prepared quite a few things using the sauce pan. My friends would always praise me for what ever i cooked. There were two reasons they did that...1. Few genuinely found my cooking good while 2. others were only concerned with the their part ha ha(Hostel is a mixture of unique people). Oh i miss my college days, lots of fun and hungama.

Prawn butter masala curry

I love prawns, but i hate to devein them. I just not only find it complex but more of a tedious process. Being said that i love the butter curry that is prepared with prawns. My hubby is not a great fan of sea food as he is more sensitive to the sea food smell. So before i cook any of those i make sure that i have put in all the ingredients that removes that typical smell.
 This time i brought king prawns and before i started cooking it, i marinade it with little spices and with the curry leaves. Later i tossed it in butter before i introduced it to my final curry. The fried prawns were as awesome. The butter and the curry leaves left some enchanting flavors on the prawns and it was nice and crunchy by that moment. However i quickly jumped up for preparing the curry and then my house was filled with aroma of whole spices, butter and curry leaves. Once i hopped out of my house i could still smell it when i passed by my window, lovely.
I am enjoying the fact that it is summer at my place and the sun sets at 10:00pm . This is like the best time of the year and i adore this moment. I quickly finish my dinner in the evening and go out for walk near parks and garden. It is very beautiful to admire the setting sun and the fleet of birds taking their flight back home. I wish it would remain like this as long as possible.

Chicken Curry - The Bangla Style

The Bengali Culinary art has always inspired my cooking. Say it like fish, chicken or any vegetable i often like to cook it the Bong way. This time it was chicken curry that i prepared. As i mentioned earlier a bong dish often has a dash of sugar to it for carmelizing the dish. I used the same principle in this curry too. 

The output of this recipe is superb. My husband was extremely happy with texture ,taste and flavor. While i was cooking the aroma was tantalizing. I am sure the readers of this post will find it extremely helpful to prepare chicken curry the bong way. 

Mushroom masala with corn(When it rains in jharkhand)

Mushroom has always been my all time favorite. In my hometown we get several varities of them. I know them by their local names and i just love them. There is one which is round in shape and has a dark colour once we open it, popular in Ranchi as Rugda or phutka. The other one has an open umbrella and is popular as chata(umbrella). One more variety is like flower, but a stiff flower which is popularly known as Dingil. These are all wild but are edible. Their taste is unparallel. They are never cultivated and we get them only when the wild soil is blessed by monsoon during the summer.

These are rare varieties of mushroom and are only available "when it rains in Jharkhand". 

Chicken curry- Andhra style

Being a total chicken fan, i always hunt for ways to cook it differently. This time i searched for south Indian recipe and since i always ordered the Andhra chicken curry whichever restaurant we went in  Hyderabad , as i liked it a lot, so i decided to prepare in on my own this time.
To my luck i came out with a delicious and rich andhra chicken curry. I used poppy seed and coconut to prepare the gravy. I was surprised with the effects that this two ingredients had on my dish. It was more flavorful and the chicken curry tasted simply superb.
I know many of my friends like me are chicken curry fan, i dedicate this curry to them

Kadai Paneer

Kadai panner is an awesome Indian spicy cottage cheese curry. This is easy in preparation and has an amazing taste. This is like my "Weekend special". Quick and tasty".
Lets quickly get on to the recipe.

This recipe 
serves-4
Preparation time- 5 minutes
cooking time- 20 minutes
Level of difficulty- easy

Rajmah curry(Kidney beans curry)

Kidney beans are quite popular everywhere. I just love this rajmah curry with rice. It is a superb combination. I know like me there are many rajmah curry fans.
This dish is quite popular in Indian restaurants. My hubby loves it and therefore i prepare it every now and then. Preparing it becomes easier with the canned kidney beans. Otherwise the kidney beans need to be soaked in water overnight and then boiled before it can be assembled along with the spices.

Lamb Vindaloo curry(Mutton Vindaloo )

Lamb Vindaloo is a famous Goan cuisine. This is basically a Portuguese dish, which Indians in Goa later customized. My hubby prefers lamb over chicken and since its a special day of ours i just asked him if we could sit back at home and i cook something special for him.

Kaddu chana dal Curry(Bottlegourd and Lentil curry)

While i was in Bangalore i usually prepared this curry for my Lunch box. This is a pretty simple and straight forward curry which requires no cooking mastery.Talking about the end product, i bet you will always prepare this because its tasty as well as easy to prepare.

Kadhi pakoda(Fritters in yogurt gravy, Kadhi curry)

I remember one of my Punjabi neighbour who prepared mouth watering kadhi pakoras. This curry is  a total inspiration from her. I learnt many more punjab special dishes from her like cabbage paratha, aloo paratha and sarson ka saag recipe. Anyways my hubby likes having Kadhi with rice. The gravy turns out to be so simple yet serene in taste. At times i skip preparing dal along with rice instead i prepare this kadhi for a change.
Try this aloo pakoda kadhi and enjoy this dish.

Aloo Dum(steamed Potato spicy curry)- Bengoli style

During my childhood my mother always used to prepare this aloo dum curry, which we used to enjoy with puri's. This spicy potato curry was always special for us , reason being she always prepared it simple yet it had a taste that was unique and super delicious.

Coriander Chicken(Dhania Chicken)

I love using herbs in my food. It entangles the dish with some enchanting aroma. That is why i cooked up the herbs chicken. The herb that i basically used in this dish are the fresh bunch of green coriander leaves and a bunch of fresh mint leaves. To be straight forward i added the green chutney in the chicken . The preparation of green chutney is very simple but the taste that it imparts to the whole dish  is just unparallel. 

Vegetable Kurma or veg Korma Curry

Vegetable Kurma or Navratan Korma is one of the famous vegetable curry dish . This dish can be easily found in any menu of an Indian restaurant. It is rich , creamy yet a hearty dish.

Matar Chicken(Green Peas Chicken)

My sister-in-law is a great cook. She always have some or the other great idea of cooking. This time she suggested me to prepare the matar chicken. At first i wasn't sure of this idea but as i proceeded i was happy to see the outcome. 

I have a kind of tendency to prepare food that are mostly influenced by the Bengali culture and cuisine though i myself is not Bengali. The reason might be i was born and brought up in a small town that lied on the border between the two states of India ...Jharkhand and West bengal called as Muri. I am lucky to be the one who had the opportunity to be a part of this beautiful  small place that lie on the banks of River Swarnrekha. I miss me no more staying there. I miss my childhood days that i spent there. The celebrations that no longer takes place and those dahlia flower that no longer blossoms as once they used to.

Aloo Palak(Spinach and potato curry)

I had a packet of spinach in my pantry and i was wondering like what to do with it. Then i remember my mother adding thinly sliced potatoes in the spinach while she stir fried the freshly chopped potatoes. It always tasted wonderful. But what i had was minced frozen log of spinach . Anyways i tried my mum's recipe and i came out with wonderful result. Then it became necessary to post this as it was a recipe worth to be noted.