Q1. What if karela (bitter gourd) tastes too bitter?
Rub the slices with salt, rest for 15–20 minutes, then squeeze and rinse once. After that, fry it a little longer in oil to reduce bitterness and improve taste.

Q2. Is it necessary to fry potatoes first?
No, it’s not necessary. However, lightly frying the potatoes first gives a better texture and a more flavorful, less mushy finish.

Q3. When should I add amchur (dry mango powder)?
Add amchur at the end of cooking. If you add it early, the sabzi can turn darker and the flavor may become dull.

Serving & Storage Tips
Karela Aloo ki Bhaji tastes best when served hot with phulka, paratha, or dal-chawal. For an extra balanced plate, pair it with plain curd and sliced onions. If you have leftovers, store the sabzi in an airtight container in the refrigerator for up to 2 days. Reheat in a pan on low heat with 1–2 teaspoons of oil to bring back the dry texture and fresh flavor.

Other delicious recipes can also be tried: Kachche Kele ke Pakode, Mirch Pakoda, Karela Aloo ki Bhaji

Ingredients

• Karela (bitter gourd) – 2 medium
• Aloo (potato) – 2 medium (sliced and wash)
• Black salt – 1/2 teaspoon
• Salt – as needed
• Haldi – ½ teaspoon
• Kashmiri red chilli powder – 1/4th teaspoon
• Oil – 2 tablespoons
• Green chilli – 1

Method 1 (Quick):

Wash karela, scrape lightly.Heat oil in a kadhai. Add green chili.
Add karela and potato slices. Fry on low heat 8–10 min until slightly soft.
Add haldi, chilli and salt. Mix, cover and cook on low-medium heat 12–15 min, stirring in between.
When aloo is soft and karela looks cooked, Cook uncovered 2–3 min for a dry finish.

Taste Tip (Dhaba-style)

Add ½ tsp sugar or jaggery at the end—it balances the bitterness beautifully (optional). However, I’m not using this tip in this recipe because it’s a Bihari-style karela bhujia. I use this tip only when I make karela curry, spicy masala karela, or bharwan karela.

Serving Suggestions

• With roti/paratha, dal-chawal, or khichdi

The post Karela Aloo Ki Bhaji appeared first on FoodFlavor.in.

If you crave a comforting meat curry, this simple mutton curry recipe is a keeper. A familiar aroma is released when whole spices are used, and confidence is built because everyday ingredients are relied on. The richness is balanced with subtle spices, and bold flavor is created without heaviness.

Why This Simple Mutton Curry Works

Deep onion sweetness is developed, classic spices are layered, and a homestyle taste is delivered without restaurant tricks. A velvety, well-rounded gravy is formed, and the finish is meant to feel comforting rather than overpowering.

The spice level can be kept mild for family meals, or it can be turned up for spice lovers, and the character of the curry is still preserved. Balanced seasoning is encouraged so heat and salt are kept in harmony.

As a make-ahead option, it is appreciated on busy weeks because the flavors are deepened after resting, and leftovers are often judged even better the next day.

Serving Ideas and Easy Variations

Steamed rice, jeera rice, roti, paratha, or naan can be served alongside, and a crisp side like sliced onions, cucumber, or a light salad can be added for freshness. Raita or chutney can also be served when extra cooling is wanted. Bone-in pieces can be chosen for more body and richness, while boneless pieces can be used for easier serving—both are known to work beautifully. For a richer mouthfeel, a small spoon of ghee can be stirred in at the end. For extra fragrance, a pinch of kasuri methi can be sprinkled in, and lemon can be squeezed over the top for brightness. Whether a weekend lunch, a cozy dinner, or a guest-friendly menu is being planned, classic Indian comfort is served in every spoonful. Simple, satisfying, and perfect for sharing anytime.

Other delicious recipes can also be tried: Pyaji Mutton, Mutton Chop, Mutton Biryani, Mutton Kaleji, Mutton Rogan Josh, Shahi Mutton Recipe, Lamb Shank, and How to Cut Jackfruit.

Ingredients

For marination (optional but best):

• Mutton (goat meat), medium pieces – 500 g
• Garlic paste – 1 tablespoon
• Salt – 1 teaspoon

For curry:

• Oil (or mustard oil for stronger taste) – 1 tablespoon
• Onions, finely sliced – 230 grams (Big 2 and small 1)
• Green chilies – 5
• Ginger-garlic paste – 1 tablespoon
• Whole spices:
• Bay leaf – 1
• Cinnamon – 1 inch
• Cloves – 2
• Green cardamoms – 2
• Dry red chili – 1
• Black cardamom – 1
• Cumin Seeds – 1 teaspoon
• Spices:
  • Turmeric – 1/2 teaspoon
  • Red chili powder – 1–1.5 teaspoons or to taste
  • White black pepper – 1 teaspoon or as per your taste
  • Coarsely ground ginger, garlic, and green chilies with salt– 1 and 1/2 tablespoon
  • Coriander leaves stems (chopped) – 1 tablespoon
• 2–2.5 cups water (adjust gravy)

Garnishing

• Fresh coriander leaves – 1 tablespoon

Step-by-Step Instructions (Pressure Cooker Method)

1) Marinate the mutton (overnight or at least 30 minutes)

Mix the mutton with garlic paste and salt. Cover and refrigerate overnight (or rest for at least 30 minutes).

2) Make the base masala

Heat oil in a deep pan over medium heat. Once the oil is hot, add bay leaf, cinnamon, cloves, cardamom, dry red chilli, and cumin seeds. Add onions and cook until light brown (this is key for flavour). Add the marinated mutton and sauté on high heat for 5–7 minutes.

3) Add ginger-garlic mixture

Add the coarsely ground ginger, garlic, and green chillies (adjust salt if needed). Cook until the meat changes colour.

4) Cook the mutton

Add turmeric and chilli powder, then cook until the masala coats the meat well. Cover the pan and cook on low to medium heat until the mutton becomes tender. Stir occasionally and add a splash of water if needed to prevent burning. Add water and continue cooking until the meat is soft and the oil begins to separate on top.

If Using a Pressure Cooker (Optional)

Add water and pressure cook on medium heat for 4 whistles. Then reduce the heat to low (simmer) and cook for 20 minutes. Let the pressure release naturally before opening the lid.

Garnish

Garnish with fresh coriander leaves.

Tips for Tender, Non-Rubber Mutton

• Cook onions properly—golden onions = rich curry.
• Don’t add too much water before pressure cooking; you can adjust later.
• If mutton is tough, pressure cook 2 more whistles with a little water.
• Fresh/young mutton: 4–5 whistles
• Regular mutton: 6–8 whistles

Serving Ideas

• With steamed rice, jeera rice, roti, paratha, or naan
• Add sliced onions + lemon on the side

The post Simple Mutton Curry Recipe appeared first on FoodFlavor.in.

Parwal ki Sabji | Easy Aloo Parwal Recipe, also known as Potato and Pointed Gourd Curry, is one of the most loved everyday dishes in North Indian households. This wholesome curry is prepared using parwal (pointed gourd), potatoes, onions, tomatoes, and a combination of simple spices. Despite its humble ingredients, the curry delivers a hearty and flavorful meal that is both comforting and satisfying. Its beauty lies in its simplicity—it does not demand any complicated cooking skills or rare ingredients. Therefore, it manages to capture the true essence of traditional home-style Indian cooking.

Parwal, also known as pointed gourd, is a seasonal vegetable that enjoys wide popularity in different regions of India. It is called Parwal in Hindi, Kovakkai in Tamil, Thonde Kayi in Kannada, Potol in Assamese, Odia, Bengali, and Sanskrit, and Parora in Bhojpuri, Urdu, and Awadhi. Moreover, despite the many names it goes by, its mild taste and versatility make it a kitchen favorite across states. From festive dishes to quick stir-fries, parwal adapts beautifully to a variety of recipes.

When paired with potatoes and simmered in a spiced onion-tomato gravy, parwal transforms into a curry that is not only wholesome but also deeply flavourful. In addition, the ghee tempering at the end elevates the aroma and taste, making it irresistible. Served with roti, paratha, or steamed rice, this curry is a delightful representation of simple, everyday Indian cooking—nourishing, aromatic, and endlessly satisfying.

Beyond its culinary uses, parwal is also celebrated for its health benefits. It is naturally rich in dietary fiber, which aids digestion and supports gut health. As a result, it is often recommended as part of a healthy diet.

Try our other recipes: Aloo Badi curry recipe, All recipes are here

Health Benefits of Parwal (Pointed Gourd).

Parwal is rich in vitamins A, B, and C, along with magnesium and potassium. In addition, its dietary fiber supports digestion and gut health. It is low in calories, making it suitable for weight management. Moreover, antioxidants and vitamins help strengthen the immune system. Potassium regulates blood pressure and supports cardiovascular health. According to Ayurveda, parwal is also considered cooling, making it excellent for summer meals.

FAQs about Aloo Parwal Curry

• Is parwal healthy?
• Yes, it’s rich in fiber, vitamins, and minerals, aids digestion, boosts immunity, and supports heart health.
• Can I make it without onion and garlic?
• Yes, use tomatoes, ginger, and green chilies for a vrat-friendly version.
• What to serve with it?
• It pairs well with roti, paratha, puri, or rice.
• Can I prepare it in advance?
• Yes, it can be made ahead and reheated; flavors improve with time.
• How to store leftovers?
• Keep in an airtight container in the fridge for 2 days and reheat before serving.

Ingredients

• Parwal (pointed gourd) – 7
• Potatoes (big, diced) – 1
• Onion, finely chopped – 1 large
• Turmeric powder – ½ teaspoon
• Kashmiri Red chili powder – ½ teaspoon
• Coriander powder – 1 teaspoon
• Garam Masala – ¼ teaspoon
• Mustard oil – 3 tablespoons
• Salt – to taste

For Spice Paste

• Green chilies – as per your taste
• Ginger – ½ inch
• Garlic – 6 cloves
• Tomato – 1
• Onion – 1 tablespoon

For Phoran (Tempering)

• Cumin seeds – 1 teaspoon
• Dry red chili – 1

Other

• Clarified butter (ghee) – 1 tablespoon
• Fresh coriander leaves – for garnish

Instructions

• First, the parwal should be washed thoroughly and the ends trimmed. The skin is scraped lightly with a knife, then the parwal is cut lengthwise into halves. If needed, it is halved again and any large seeds are removed. Finally, the parwal is cut into cubes. The potato is peeled and diced into even 2 cm chunks so that it cooks uniformly.
• Next, 1½ tablespoons of mustard oil are heated in a pan. The diced potatoes are fried until golden brown and then removed. The parwal pieces are fried in the same oil until slightly golden and kept aside.
• After that, the remaining oil is added to the same pan. Cumin seeds and a dry red chili are added for tempering. As soon as they crackle, finely chopped onions are added and sautéed until golden brown.
• Then, turmeric powder, coriander powder, Kashmiri red chili powder, gram masala and salt are added. The mixture is stirred well to coat the onions with the spices.
• The prepared spice paste of tomato, onion, ginger, garlic, and green chilies is added next. It is cooked for 2–3 minutes until the raw aroma disappears and oil begins to separate from the masala.
• The fried potatoes and parwal are returned to the pan. They are mixed thoroughly so that the vegetables are well-coated with the masala.
• One cup of hot water is poured in, the pan is covered, and the curry is simmered until the vegetables become tender.
• Meanwhile, clarified butter (ghee) is heated in a small pan. Once hot, it is poured over fresh coriander leaves and immediately covered to trap the smoky aroma. Finally, after resting for 5 minutes, the infused coriander leaves are used to garnish the curry. Serve with roti, paratha, or rice.

The post Parwal ki Sabji appeared first on FoodFlavor.in.

Looking for a wholesome, flavorful, and easy-to-make dish that brings warmth and nostalgia to your plate? If so, Bihari Kadhi Badi/Kadhi Pakora is exactly what you need! More than just a dish, it’s a bowl of comfort and tradition that instantly feels like home.

This tangy, yogurt-based curry, originating from the heart of Bihar, is slow-cooked with gram flour (besan) and fragrant spices. As a result, it develops a silky-smooth texture that simply melts in your mouth. Traditionally served with steaming hot rice (Kadhi Chawal), this dish transforms a simple meal into a soul-satisfying experience.

Light, flavourful, and incredibly soothing, Bihari Kadhi is a summer favorite. Thanks to its cooling yogurt and mild spices, it provides a refreshing escape from the heat. Not only that, but each family has its own treasured recipe, lovingly passed down through generations. Because of this, every version holds a unique charm and special touch. Whether enjoyed on a lazy afternoon or prepared as a festive treat during fasting, this dish remains a timeless symbol of Bihar’s rich culinary heritage.

And if you’re making it for a fasting meal, simply skip the garlic—you won’t miss a thing! Even without it, the flavors remain just as divine, proving that true taste comes from tradition, love, and the perfect blend of spices.

Try our other delicious recipes: Authentic Punjabi Kadhi Recipe, Sukhi Lahsun ki Chutney || Dry Garlic Chutney

Why You’ll Love This Bihari Kadhi

Rich & Creamy Texture – Slow cooking brings out a smooth, velvety consistency.
Bursting with Flavour – A perfect balance of tanginess from yogurt and earthiness from besan.
Light & Digestible – Easy on the stomach, making it great for summer meals.
Versatile & Festive-Friendly – Skip the garlic, and it’s perfect for fasting days!
Easy to Make – No fancy ingredients, just simple pantry staples.

Ingredients for Pakoras (Fritters):

• Besan (gram flour) – 1 cup
• Garlic paste – 1/2 teaspoon
• Salt – ½ tsp or as per your taste
• Red chili powder – ½ teaspoon
• Turmeric powder – ¼ teaspoon
• Curd – 1 tablespoon
• Water (as needed)
• Mustard Oil (for frying)

Ingredients for Kadhi (Gravy):

• Whisked curd – 1 cup
• Besan – 2 tablespoon
• Turmeric powder – 1/4th teaspoon
• Red chili powder – 1 teaspoon
• Garlic Paste – 1 teaspoon
• Salt to taste
• 3 cups water
• Mustard oil – 1 tablespoon

Phoran for Kadhi Badi Recipe

• Cumin seeds – 1/4th teaspoon
• Mustard seeds – 1/4th teaspoon
• Fenugreek seeds – 1/4th teaspoon
• Fennel seeds – 1/4th teaspoon
• Bay leaf – 1

Final Tempering for Kadhi Badi Recipe

• Clarified butter (Ghee)
• Dry red chili – 2
• Kashmiri red chili powder – 1 teaspoon
• Fresh coriander leaves – 1/2 tablespoon

Instruction

Prepare the Batter and Pakoras

• To begin, in a mixing bowl, combine besan, garlic paste, salt, red chili powder, turmeric, and curd. Then, gradually add water while whisking to form a thick yet light batter—no lumps allowed, or your kadhi will rebel! At this stage, the batter should be smooth and airy, ensuring soft pakoras.
• After that, heat oil in a deep pan over medium heat. Once the oil is sufficiently hot, drop small portions of the batter into the pan, shaping them into bite-sized fritters. As they fry, watch for a light brown color. When they are golden and crisp, carefully remove them with a slotted spoon. Next, drain the excess oil by placing them on a paper towel. Set them aside while you prepare the kadhi.

Prepare the Kadhi

• Meanwhile, in a bowl, mix gram flour, yogurt, red chili powder, turmeric powder, garlic paste, salt, and water until smooth. Make sure to stir well to avoid lumps, then, set the mixture aside.
• At the same time, heat oil in a deep pan. Once it is hot, add dry red chili, bay leaf, cumin seeds, mustard seeds, and fenugreek seeds. Let the spices splutter, releasing their aromatic flavors. After a few seconds, pour in the gram flour-yogurt mixture while stirring continuously. This step is crucial, as it prevents curdling and ensures a creamy consistency. Then, add the fried pakoras and stir well.
• Next, increase the flame to medium and bring the kadhi to a boil. Once it starts bubbling, reduce the heat. The kadhi should simmer on medium heat for 25 minutes, stirring occasionally and thickening gradually, ensuring it continues to bubble gently. Be sure to stir occasionally to prevent sticking. As it continues to cook, the flavors blend beautifully, creating a rich and creamy texture. Meanwhile, the pakoras absorb the tangy kadhi, becoming soft and flavourful.

Prepare the Tempering

• When the kadhi reaches the desired consistency, turn off the heat. Meanwhile, in a small pan, heat clarified butter (ghee). Once the ghee is hot, add a dry red chili and fresh coriander leaves, then, sauté for a few seconds. After that, lower the heat and quickly mix in red chili powder along with a tablespoon of water. Make sure to stir well, ensuring the spices bloom without burning.
• Now, pour this flavourful tempering over the kadhi, then immediately cover the pan to trap the smoky aroma. Let it sit undisturbed for 5 minutes, allowing the flavors to infuse. Finally, garnish with fresh coriander leaves for a burst of color and freshness.

Serving Suggestions

For the best experience, serve the hot kadhi badi with steamed rice or soft chapati. To further enhance the meal, enjoy this comforting dish with a side of pickles or papad for an extra crunch!

The post Kadhi Badi / Kadhi Pakora Recipe appeared first on FoodFlavor.in.

Embark on a culinary journey to North India with Aloo Badi curry recipe, a soul-soothing curry that marries tender, melt-in-your-mouth potatoes with the irresistible crunch of golden-fried badi (lentil dumplings). This vibrant, vegan dish is a symphony of flavors, perfectly complemented by soft, warm roti or fragrant steamed rice. Every bite tells a story steeped in tradition, making this classic recipe not just a meal, but an experience. Elevate your dining table with a touch of Indian heritage and savor the authentic taste of Aloo Badi ki sabji.

Try our: Sukhi Lahsun ki Chutney || Dry Garlic Chutney

Ingredients for Aloo Badi Curry Recipe

• Small potatoes – 160 grams (peeled and thick sliced)
• Badi (dried lentil dumplings) – 60 grams
• Mustard Oil – 1 tablespoons
• Onion – 100 grams (finely chopped)
• Garlic paste – 1 teaspoon

Tempering

• Cumin seeds – 1/2 teaspoon
• Dry red chili – 1
• Bay leaf – 1

Paste for Aloo Badi Curry Recipe

• Tomatoes – 100 grams pureed
• Ginger – 5 grams
• Fresh Red chilies – 4 grams
• Onion – 50 grams

Dry spices for Aloo Badi Curry Recipe

• Turmeric powder – 1/2 teaspoon
• Kashmiri red chili powder – 1 teaspoon
• Coriander powder – 1 teaspoon
• Garam masala – 1/2 teaspoon
• Salt to taste
• Mustard oil – 3 tablespoons

Method for Aloo Badi Curry Recipe

Fry the Badi:

First, heat 1 tablespoon of oil in a pan. Once the oil is hot, add the badi and fry until they turn golden brown. After frying, remove the badi from the pan and set them aside.

Prepare the Base:

Next, in the same pan, add the remaining oil. Then, toss in the cumin seeds, dry red chili, and bay leaf, letting them splutter for a few seconds. After that, add the chopped onions, diced potatoes, and a pinch of salt. Sauté this mixture until the onions and potatoes are golden brown. Now, stir in the turmeric, red chili powder, and coriander powder, mixing well to coat the vegetables. Let it cook for 2 to 4 minutes, allowing the spices to blend.

Add the Garlic and Tomato Mixture:

Following this, add the garlic paste and the tomato mixture paste to the pan. Sprinkle in some salt, and cook the mixture until the oil separates and the raw smell of the garlic and tomatoes disappears.

Cook with Badi:

Now, add the fried badi to the pan and cook them with the spices for about a minute. Pour in 2 cups of water and bring the curry to a boil. Once boiling, cover the pan and let it simmer on low heat until the potatoes are tender and the flavors have melded beautifully.

Finally, serve the Aloo Badi Curry hot with soft roti or fragrant rice, and enjoy the delicious taste of this traditional dish.

The post Aloo Badi Curry Recipe appeared first on FoodFlavor.in.

Dive into the mouthwatering world of Egg Bhurji Curry Recipe – Spicy Indian Scrambled Eggs Gravy, a zesty Indian dish where scrambled eggs mingle with a symphony of onions, tomatoes, green chilies, and a medley of aromatic spices. This vibrant recipe is not only a breeze to whip up but also delivers a kick of flavor that’s both spicy and satisfying.

Eggs are a nutritional powerhouse, boasting all nine essential amino acids for a complete protein punch. Packed with vitamins B12, D, and A, they’re champions of energy, bone health, and immune support. Plus, their versatility in the kitchen makes them a global culinary superstar.

You can try our other recipes: Egg curry or anda curry, Egg Omelette, Egg Bhurji, Delicious stuffed omelette and Cloud Eggs

Ingredients for Egg Bhurji Curry Recipe – Spicy Indian Scrambled Eggs Gravy

• Eggs – 6
• Mustard Oil – 2 tablespoons

For Tempering

• Cloves – 2
• Cumin seeds – 1/2 teaspoon
• Bay leaf – 1
• Dry Red Chili – 1
• Green cardamom whole pods – 1
• Black cardamom whole pods – 1
• Cinnamon stick – 1/2 inch

For Gravy

• Mustard oil – 2 tablespoons
• Onion – 1 and 1/2 large (finely chopped)
• Onion paste – 1 tablespoon
• Tomato Paste – 2 tablespoons
• Green chili paste – 1/2 tablespoon
• Ginger-garlic paste – 1 teaspoon
• Tomato – 1/2 (finely chopped)

Dry Spices

• Turmeric powder – 1/2 teaspoon
• Coriander powder – 1/2 teaspoon
• Cumin powder – 1/2 teaspoon
• Hot red chili powder – 1/2 teaspoon or as per your taste
• Kashmiri red chili powder – 1/2 teaspoon
• Salt to taste
• Coriander leaves – 1 tablespoon (finely chopped)

DRY ROAST (BHUNA MASALA) POWDER

• Coriander seeds – 2 tablespoons
• Cumin seeds – 1 tablespoon
• Black pepper seeds – 1 tablespoon
• Dry Red Chilies – 6

Method for Egg Bhurji Curry Recipe – Spicy Indian Scrambled Eggs Gravy

How to make egg bhurji

• Crack the eggs into a bowl and whisk them well. Set aside. Heat oil in a large pan over medium heat. Once it’s hot, carefully drop the whisked eggs into the pan. Stir continuously to scramble the eggs and mix them well. Cook until the eggs are fully cooked.

• In the same pan, add the bay leaf, green cardamom, black cardamoms, cinnamon stick, cloves, dry red chili, and cumin seeds. Fry for a few seconds until fragrant. Add the chopped onions and sauté until golden brown.

• Now add the dry spices and salt, and mix well. After a minute, add the spice paste (onion, tomato, green chili, and ginger-garlic paste) and mix well and cook until the oil starts to separate.

• Add 1/2 cup of water, or more as needed. Cover the pan, reduce the flame, and let it simmer for 10 to 15 minutes. Adjust the salt to taste. Add the fried eggs bhurji and simmer for another 2 minutes. Before turning off the flame, add 1/2 teaspoon of dry roast powder and mix well. Switch off the flame.

• Serve hot with steamed Rice, Paratha, Puri or roti.

The post Egg Bhurji Curry Recipe – Spicy Indian Scrambled Eggs Gravy appeared first on FoodFlavor.in.

Discover the delicious and authentic Bengali Echor Chingri Dalna Recipe – Jackfruit and Prawn Curry. Learn how to make this traditional jackfruit and prawn curry step-by-step with our easy guide. Perfect for a flavourful meal!

Try our other recipes: Kathal ki Sabji, Kathal Biryani, Kathal ka Kofta & Kebab Pasanda.

Ingredients

• Raw jackfruit (echor), peeled and cubed – 150 gms
• Prawns, cleaned and deveined – 100 gms
• Onions, finely chopped – 150 gms (125 gms for frying & 25 gms for paste)
• Mustard oil – 7 tablespoons
• Salt to taste

Spices for kathal, potato and prawns Marination

• Turmeric powder – 1/4th teaspoon
• Red chili powder – 1/2 teaspoon
• Gram flour (Besan) – 1 tablespoon
• Salt to taste

Dry Spices

• Turmeric powder – 2 gms
• Kashmiri red chili powder – 2 gms
• Coriander powder – 3 gms

Spices for curry paste

• Baby Tomatoes – 3
• Ginger – 1/2 inch
• Cloves of Garlic – 5
• Green chilies – 5
• Onion – 25 gms

First Tempering

• Cumin seeds – 1/2 teaspoon
• Bay leaf – 1
• Green cardamom pods – 3
• Cinnamon stick – 1/2 inch
• Cloves – 4

Dry Roast (Bhuna Masala) Powder

• Coriander seeds – 2 tablespoons
• Cumin seeds – 1 tablespoon
• Black pepper seeds – 1 tablespoon
• Dry Red Chilies – 6

Final Tempering

• Ghee (clarified butter) – 1 tablespoon
• Kashmiri red chili powder – 1/2 teaspoon
• Coriander leaves – 1/2 tablespoon

Garnish

• Fresh coriander leaves for garnish

Method

Spices paste

• In a mixer grinder, blend ginger-garlic, tomato, onion, and green chilies into a fine paste. Keep it aside for further use.

Prepare the Jackfruit and Prawns:

• Take a large bowl and add the washed and cubed jackfruit (kathal), turmeric powder, red chili powder, gram flour (besan), and salt to taste. Mix it well and leave it for 5 minutes.

• In another bowl, add the washed prawns, garlic paste, turmeric powder, red chili powder, gram flour, and salt to taste. Mix it well and leave it for 5 minutes.

Cook the Prawns:

• Heat oil in a large pan over medium heat. Once it’s hot, carefully drop the jackfruit pieces into the pan and cook on medium flame until all sides are light golden brown. Using a spatula, take them out of the oil and place them on a plate. Repeat the same process for the prawns.

Make the Masala Base and Simmer and Garnish

• In the same pan, add the bay leaf, green cardamom, cinnamon stick, cloves, dry red chili, and cumin seeds. Fry for a few seconds until fragrant. Add the chopped onions and sauté until golden brown.

• Now add the dry spices and salt, and mix well. After a minute, add the spice paste (onion, tomato, green chili, and ginger-garlic paste) and mix well. Add the fried kathal and potato, mix well, and cook until the oil starts to separate.

• Add 1 1/2 cups of water, cover, reduce the flame, and let it simmer for 10 to 15 minutes. Adjust the salt. Now add the fried prawns and simmer for another 2 minutes. Before turning off the flame, add 1/2 teaspoon of dry roast powder and mix well. Switch off the flame.

Final Tempering and Garnish

• Heat clarified butter in a small pan. Add dry red chili and coriander leaves, and sauté for a few seconds. Turn off the heat and immediately add red chili powder.

• Pour the tempering over the curry. Quickly cover the pan and let the curry smoke for 3-4 minutes. After 3-4 minutes, garnish with fresh coriander leaves.

Serve

• Serve hot with steamed rice or roti.

The post Echor Chingri Dalna Recipe – Jackfruit and Prawn Curry appeared first on FoodFlavor.in.

Step onto the bustling streets of Thailand with our enticing Thai Basil Chicken recipe. Thai cuisine is celebrated worldwide for its intricate flavors, a harmonious blend of sweet, sour, salty, and spicy notes that dance on the palate. At the heart of this beloved dish lies the aromatic Thai basil, its refreshing essence infusing every bite with an unforgettable flavor profile. Enhanced by the pungent kick of garlic and the fiery heat of red chilies, each mouthful offers a symphony of tastes and textures that will leave you craving more.

Why hesitate? Embark on a culinary journey with our Thai recipe and immerse yourself in the vibrant culinary traditions of Thailand. Whether you’re a seasoned chef or a novice in the kitchen, this dish promises to captivate and satisfy, transporting you to the bustling streets and bustling flavors of Thailand with each delectable bite.

Ingredients

• Chicken (roughly minced) – 250g
• White pepper – 1/2 teaspoon
• Vegetable oil – 2 tablespoons
• Garlic – 3 cloves
• Birds’ eye chillies – 4
• Mild red chillies, (sliced) – 2 large
• Fresh basil leaves – 1 cup
• Oyster sauce – 1 tablespoon
• Fish sauce – 1/2 teaspoon (optional)
• Sugar – 1 teaspoon

Method

• Use a mortar and pestle to pound the garlic and chillies to a rough paste.
• Heat the vegetable oil in a wok or pan over medium-high heat.
• Add the minced garlic and red chili to the pan. Stir-fry for about 1 minute until fragrant.
• Add the chicken minced to the skillet. Cook until browned and cooked through.
• Toss in the sliced red chilies. Stir-fry for another 2-3 minutes.
• In a small bowl, mix together the oyster sauce, fish sauce (if using), white pepper and sugar.
• Pour the sauce mixture over the stir-fry in the pan. Stir well to coat all ingredients evenly.
• Turn off the heat and add the fresh basil leaves to the pan. Gently toss until the basil is wilted.
• Serve the Thai basil chicken stir-fry hot over cooked rice.

The post Thai Basil Chicken | Authentic Flavors at Home appeared first on FoodFlavor.in.

This Bottle Gourd Leaves Curry / Lau Shak recipe, a traditional bengali dish known for its simplicity and flavors. This recipe offers a healthy and flavourful option for vegetarians and anyone looking to explore traditional bengali cuisine. It can be served as a side dish alongside steamed rice, making it a satisfying and nutritious addition to any meal.

Ingredients

• Bottle Gourd Greens (Lau Shak) – 2 whole sticks 
• Potato – 2 (medium sized)
• Dry Red Chili – 1
• Panch Phoron (Bengali five spices) – 1 teaspoon
• garlic paste – 1/2 tablespoon 
• Turmeric Powder – 1 teaspoon
• Red Chili Powder – 1 teaspoon
• Coriander Powder – 1 teaspoon
• Salt to taste
• Mustard Oil – 2 tablespoons

For paste

• Green Chili – 3
• Mustard seeds – 1 tablespoon
• Poppy seeds – 1/2 tablespoon
• Salt – 1/4th teaspoon

Method

• To begin with, start by soaking the mustard seeds and poppy seeds in water separately for about 2-3 hours or overnight. After soaking, drain the water.
• Next, transfer the soaked seeds along with salt and green chilies to a blender. Blend the mixture until it forms a smooth paste. Set this paste aside for later use.
• Now, prepare the bottle gourd leaves by cutting them into long strips, including both the stems and leaves. Wash the greens thoroughly. Additionally, peel the potatoes and cut them into small cubes.
• In a pan, heat oil over medium heat. Once the oil is hot, add panch phoran and dry red chili. Sauté until the spluttering stops. Then, reduce the heat and add the potato cubes. Cook them on medium flame until they are half cooked.
• Add the prepared greens to the pan and cook for 2-3 minutes. Cover the pan with a lid and continue cooking on low flame until the greens release moisture.
• Now, add turmeric powder, red chili powder, coriander powder, garlic paste, and salt. Mix everything thoroughly, stirring well to combine.
• Fry this spice mixture until the oil begins to separate. Then, add the mustard and poppy seeds paste and cook for an additional 2 minutes.
• Pour in 2 cups of water, bring the mixture to a boil, and then reduce the heat to a simmer. Finally, turn off the flame.
• Serve the dish hot, accompanied by white rice for a delicious and satisfying meal.

The post Bottle Gourd Leaves Curry / Lau Shak Recipe appeared first on FoodFlavor.in.

Embark on a culinary journey with our delectable drumstick curry! Infused with fresh drumsticks and aromatic spices, this dish beautifully harmonizes flavor and health. As you explore our delicious drumstick curry, crafted with fresh drumsticks and aromatic spices, you’ll discover a perfect balance between flavour and health.

Ingredients

• Fresh drumsticks – 200 grams (cleaned and chopped)
• Potato – 1 (Sliced)
• Onion – 1/2 (Sliced)
• Mustard Oil – 2 tablespoons

Paste For Curry

• Onion – 1/2
• Tomatoes – 1/2
• Green chilies – 3
• Garlic cloves – 7
• Ginger – 1/2 inch

For Dry Masala

• Turmeric powder – 1/2 teaspoon
• Coriander powder – 1/2 teaspoon
• Red chili powder – 1/2 teaspoon
• Salt to taste

For Tempering

• Panch Phoran – 1/2 teaspoon

Method

• Heat oil in a pan over medium heat. Add panch phoran. Let them splutter.

• Add sliced onions and sauté for 2 minutes. Then add potatoes and sauté until golden brown. Add chopped drumsticks and season with salt to taste. Mix well until the drumsticks are coated with the ingredients.

• Next, add turmeric powder, coriander powder, and red chili powder, ensuring the drumsticks are thoroughly coated with the flavourful spices. Add onion-tomato paste and sauté for 5 minutes. Cover the pan.

• Pour in enough water to cover the drumsticks. Cover and cook on low heat, simmering for 10-15 minutes until the drumsticks become tender, stirring occasionally to prevent sticking.

• Once the drumsticks are cooked, turn off the heat.

• Serve hot with steamed rice or roti.

The post Delicious Drumstick Curry | Indian Drumstick Masala Curry appeared first on FoodFlavor.in.