Chhena, or curdled milk is something each one of us has seen in the kitchen, when the milk has not boiled properly, or curdles due to some other reasons. Usually, it is considered as spoilt milk, but, it is very healthy and proteinaceous like paneer. This recipe uses up that curdled milk into yummy lip-smacking curry. You will love the taste, especially when the chhena ball melts in your mouth and leave you craving for more. It can be made into many curries, but I will first post the basic, healthy version of it. I learnt it first from my school friend. Rosy! A BIG SHOUTOUT to you, THANKS A TON for this recipe. The entire credit of this recipe goes to you.
Ingredients:
Chhena/Curdled milk - 2 cups ( For 2-3 people)
Maida- 3 tsp
Baking powder- Half tsp
Potato- 1 medium
Onion- 2 medium
Ginger-garlic paste- Half tsp
Tomato - 1 medium or 2 small
Refined oil- For deep frying
Mustard or refined oil- 2 tbsp (For cooking)
Curry powder- 1 tsp
Chilli powder- Half tsp
Turmeric powder- Half tsp
water- 1 cup
Lighting the stove:
Take about 2 cups of chhena and let all the water drain out of it.
Now, add around 3 tsps of maida and half tsp of baking powder to it and mix well.
Make small balls from it and deep fry them. If the balls break in oil, it means it needs a little more maida. Take them out when they are golden and slightly brown.
Also fry a few potatoes and keep them with the chhena balls.
Now, heat oil in a kardhai and fry thinly sliced onions for 1-2 mins.
Add ginger-garlic paste and fry till onions are golden brown.
Add curry powder, turmeric powder, and chilli powder and mix well.
Add the chopped tomatoes and 2 tbsps of water and cook till tomatoes turn mushy.
Fry for 1-2 mins more and add the fried chhena balls and potatoes.
Mix well and fry for 1 min. Then, pour 1 cup of water.
Cook covered for 1-2 min and sprinkle coriander leaves.
Serve hot with rice, phulka, paratha or zeera rice.
Sorry guys, I don't have all the photos with me now. I promise to update them soon.
Yes, my friends. You have read the title right. It is a burger with kurkure. It is a very simple idea which suddenly came to my mind a few days back, and it is so easy and so yum that it definitely needs to get out to the world. Bachelor alert ! A high recommendation for at least a try. Kurkure lovers ! You are gonna get addicted to this.
So, here we go.
What we need:
Burger bun/Pav bun Just any kind of bun -1
Mayonnaise - 2 dollops - 2 tablespoons
Kurkure - A small 5 Rs pack will do. Any flavor- I used butter masti, other flavors will be yummier.
Tomato sauce for serving
No lighting the stove for this, Just arranging :
Slice the bun from the centre.
Put one dollop of mayonnaise on each inner side and spread it nicely.
Place kurkure on the mayonnaise such that no space is left, and then some more.
(Optional: You may add some onions and tomatoes if you want, but not necessary. I didn't add.)
Place the upper slice of bun on it firmly.
That's it ! The kurkure bun is ready for breakfast, snack or even dinner. Serve with tomato sauce.
Tell me about the taste. I would love to know how much you liked it.
It is funny that I am actually writing this post, but today morning I just thought about it and realized many people might be actually struggling even with rice. Okay, great chefs, this post is definitely not for u. This is for the foetal chefs ;). It does not mean people who have been chefs since they were foetus. This term is also conjured up by me. I actually meant to write newborn chefs, but then I realized that there are a lot of people out there who are not even born as chefs. They have literally not cooked anything, but thought of cooking some day, and definitely love to eat. Those, I call foetal chefs. So, all my dear foetal chefs, take your birth with the most versatile and easiest thing(yes, easier than maggi), and an absolute necessity in Asian food. Yes, my friends, you got it right - It is our lovely rice.
So,let's get to the recipe and I promise you will be surprised why you never tried it, considering how easy it is.
What we need:
Rice - 1 cup
Water - 2 cups
And That's it :)
Lighting the stove:
Measure 1 cup of rice in a bowl and wash it nicely and drain the water.
Yes, that's my measuring cup. You can use any cup you like.
Measure 2 cups of water and add it to the rice. (The trick here is to water twice the amount of rice, no matter in what you measure).
Now, pour all of it to a pressure cooker.
Place the cooker on gas. Keep the flame on high until you get one whistle.
Now, immediately reduce the flame to lowest and let it give 2 more whistles. Then, switch off the gas.
Let the pressure release naturally and the let cooker open by itself. It won't take more than 5 minutes. So, don't get too impatient.
Now, take out the soft and fluffy rice and enjoy it with anything. Yes, almost anything- dal, curry, chicken or any damn thing.
I had it with sambar, potato fries and onion. Yes, that's my comfort food. ;)
Note: Some varieties of rice may take longer or shorter times to cook. In that case, when you open your cooker after 3 whistles, if it appears hard, close the cooker lid and give one more whistle. If it appears overcooked, give one lesser whistle next time.
Masoor dal is something I never used to count as a dal, and bought it around once a year when I got bored of all the other dals. Though it looks all colourful and pretty, but I never knew how it would taste good. But, once I found this recipe, I just keep cooking it all the time. It tastes like dal fry, just wayyy better. Just give it a try, and I am sure you are gonna love it.
So, here is the recipe:
What we need:
Masoor dal- 1.5 cups
Onion- 1 medium
Tomatoes- 2 small to medium
Zeera- 1 tbsp
Mustard seeds - 1 tsp
Curry leaves- 7-8
Green chillies- 3-4
Garlic cloves- 8-9
Hing- Pinch
Turmeric powder- 1 tsp
Garam masala powder or zeera powder- 1 tsp
Kasoori methi- 1 tbsp
Lemon juice- 1 tbsp ( Optional)
Coriander leaves- For garnishing
Ghee- 1 tsp
Salt- To taste
Oil- 2 tbsp
Lighting the stove:
Wash and soak the masoor dal in water for around 15 minutes.
Take around 1.5 cups of masoor dal and pressure cook with salt, turmeric, one chopped onion, 2 chopped tomatoes and a little ghee for 3 whistles.
Heat refined oil in a kardhai, add zeera, mustard seeds, hing and curry leaves.
When mustard seeds splutter, add chopped garlic and green chillies. Fry till garlic turns golden brown.
Add the boiled dal with 1/4th cup water and let it boil for 2 minutes. Now add garam masala powder or zeera powder and chilli powder. Mix well.
Add kasoori methi and lemon juice. Boil for 1-2 more minutes.
Finally, add chopped coriander leaves and mix well.
Serve with roti or rice. Tastes really awesome with roti, but is equally good for rice.
Parwal or pointed gourd has always been my favourite. Though it is not much available in Bangalore, I try to get it from some place or the other.
I have tried many recipes for this but had not been able to get a hold of it yet. It always turned out under-boiled or dry or watery, except one recipe that my Mom makes which is too oily, hence, I don't make it often. But, this is perfect. I learnt it from my sister-in-law when we visited her recently, though her version was too healthy with minimum oil and no curry powder or chilli powder. I just modified it to suit my taste.
What we need:
Parwal- 250 gms
Potatoes- 2 medium
Onion- 1 large or 2 medium
Tomatoes- 2 small or 1 medium
Ginger garlic paste- 1 tbsp
Oil
Turmeric powder- 1 tsp
Salt-To taste
Coriander powder or curry powder- 1.5 tsp
Chilli powder - 1/2 tsp
Lighting The Stove:
Scratch the parwals(don't peel completely), just rub out the outer dark green layer. U can do this with a peeler or knife, and then wash them and cut the two ends.
Cut into thin slices. Cut potatoes also in same style(long and medium thin).
Heat oil in a kardhai, add the parwals and potatoes, salt and turmeric powder. Mix well and let it fry for 1 min.
Then, add half a cup of water and cover it. This helps to boil the parwals perfectly.
Keep stirring in between and cook till done.
Heat 3 tbsp of oil, add the sliced onions and fry till golden. ( Can use any oil, mustard oil gives better flavour)
Add 1 tbsp of ginger-garlic paste. Mix well and fry for 1 more min.
Add coriander powder and chilli powder, mix well and add tomatoes.
Mix nicely, add 1/4 cup of water and cook till tomatoes turn mushy.
Add all the fried vegetables and mix well with the masala. At this point, u can take it out and serve or u can do what I did.
Add half a cup of water and cook covered for 2 min.
Finally, sprinkle chopped corainder leaves and garam masala. It's ready to serve.
Very simple, but tasty curry. Tastes best with chapati, paratha or rice. Worth cooking again and again for daily food.
