Malai kulfi, a special ice cream made in India and commonly found in all the places of India and most of the people love to enjoy this ice cream in summers.
This kulfi recipe is made with very few ingredients and it just tastes awesome with only few things added into it and there is not much hard work into making this special kulfi.
What is malai kulfi:
Malai kulfi, as the name suggests is very malaidar and in terms of english we can call it as a very creamy ice cream.
I have made this kulfi using full cream milk and it turned out the best and I have tried making kulfi for the first time.
The technique in making kulfi is to thicken the full cream milk a bit, adding crushed almonds, sugar, cardamom powder to the mixture, putting the kulfi mixture into the ice cream moulds, then freezing them for few hours and then taking the kulfi out before serving.
The kulfi that has been made here in this post of mine is just creamy, malaidar and something one can easily try at home with simple stuff available at home.
The procedure is very easy and one need not worry about having ice cream moulds or kulfi moulds to make them. This can be made even without moulds in our kitchens.
This kulfi can also be called as badam kulfi as I have added lots of crushed badam/almonds to make it crunchy and creamy.
When is the best time to have malai kulfi:
The best season to enjoy kulfi is during the summers mainly during the afternoons when the temperatures are soaring and enjoying this ice cream during the high temperatures gives much relief to the tummy and feels like having more and more.
If kulfi is not available around your streets then sit back and relax as this is a very simple recipe that can be made in 20 minutes and only delay would be in setting or freezing the ice cream inside refrigerators. A lot of patience is needed as this cannot be freezed in 1 hour or 2. It requires at least 6 to 8 hours to freeze and form into an ice cream.
Different kinds of kulfi:
Kulfi can be found in many varieties other than just malai kulfi and the other kulfi versions are matka kulfi, kulfi falooda, kulfi ice cream, mango kulfi, kesar pista kulfi and so on…
Some of them are made in simple methods and some with many ingredients and any kulfi can be said as one of the best ice creams of India.
In India a lot of desserts or beverages are made with kulfi and kulfi is one such ice cream which can be used used as a topping in many beverages or drinks such as falooda, this particular drink is served by using kulfi as the topping in most of the street corners.
In summers in India, we can find various chilled stuff around the street corners and they are sold to beat the summer heat and bring some relief.
We often get to spot chilled drinks such as lassi, falooda and juices such as fruit juices, shakes and mainly ice creams, ice gola with various flavors.
Let us look into step by step details on how to make malai kulfi recipe and I have also shared a video showing every single step in detail in the video. Do not forget to have a look at the video and enjoy making it.
How to make malai kulfi recipe:
malai kulfi recipe, badam kulfi
An Indian kulfi ice cream made using milk, sugar and almonds in kulfi moulds.
1/2 litre full cream milk
2 tbsp sugar
1/2 tsp cardamom powder
8-10 almonds/badam ((crushed into coarse powder))
Take a non stick sauce pan or a vessel which is non stick.
Into it add the full cream milk.
Bring the milk to a boil on low flame.
Keep stirring the milk.
If not stirred, the milk might burn at the bottom.
Keep stirring until the consistency of the milk is reduced to 1/3 rd.
The milk appears creamy after a period of 20 to 25 minutes of stirring.
Add sugar as per sweetness preferred, stir well and allow the sugar to dissolve completely by stirring on low flame.
Add cardamom powder, crushed almonds and mix well.
Cook for a minute on low flame.
Switch off the flame.
Allow the kulfi mixture to cool down.
Take kulfi moulds and add the kulfi mixture into the moulds.
Cover the lid of the kulfi moulds tightly.
Set the ice cream in freezer for 7 to 8 hours/ overnight.
Take them out from the fridge.
Open the lids of the moulds and roll the moulds with both the palms to loosen the ice cream.
Insert ice cream sticks in between the ice cream.
Carefully, delicately and slowly take the ice cream out by holding the ice cream stick and pulling the stick out along with the ice cream gradually.
Have it immediately before it melts.
Liked this delicious ice cream? Do give us your take on this special creamy kulfi and leave your feedback through comments in the comment section below.
Chocolate milkshake, another chocolate flavored drink made in the form of a milkshake with chocolate flavors and thick milk.
Since its summer time, sharing many varieties of juices, drinks and milkshakes is a wise thing to do so that many viewers can try these recipes in this season itself.
There are many more beverages which I shall be posting as I keep updating my blog and this milkshake is one of the best varieties of chocolate shakes made.
What is chocolate milkshake:
Milkshakes are quick to do recipes as long as we have all the necessary ingredients available at home and a blender to blend them.
Milkshakes usually do not require straining and they are served directly as soon as they are blended along with milk.
These shakes are made using many various fruits like strawberries, mango, pineapple, apple, banana, carrot and many more.
This particular shake is not made out of any vegetable and neither any fruit is used nor any biscuit variety.
Here, I have simply made use of milk and chocolate ice cream as the main ingredients to make chocolate shake.
We can also make chocolate milkshake with cocoa powder and I have made use of some more chocolate flavors like cocoa powder and chocolate syrup to make the shake even more interesting mainly for kids.
Best time to drink milkshakes:
Milkshakes are often considered to be best during scorching heat or during summers where the heat is at the peak and we always look forward to eating chilled stuff like desserts, ice creams, juices, milkshakes etc…
Every corner of the street we find people selling cold things like watermelon juice, ice creams, juices and various cold beverages like falooda, lassi, nimbu pani, sabja etc…
Cold beverages/desserts on my blog to check out:
Aam panna, cold coffee, punjabi lassi, fruit custard, oreo milkshake, muskmelon juice and now yet again I have come up with this cold beverage which gives a pleasant feeling and refreshing feeling to have in summers.
Chocolate shakes are usually made in various ways and many flavors go into making these kind of shakes such as chocolates are used, chocolate ice creams are used and we can even make use of vanilla ice creams to make a delicious milkshake.
In India, summers bring in much relief if we constantly hydrate our body with all sorts of refreshing drinks while sweating out in the hot sun.
Important point to be noted:
Summers make us feel to have lots of cold stuff selling outside but, the best thing our body can take in a healthy manner is to drink lots and lots of water, coconut water and keep ourselves hydrated.
This is a very simple recipe made with simple home made ingredients and I have mainly used ice cream with chocolate flavor and one can also make use of vanilla ice cream and make an amazing chocolate shake.
How to garnish the chocolate shake:
Make use of whipped cream or even you can make use of ice cream as the topping to the chocolate drink. This can also be called as a chocolate smoothie as well as a milkshake.
We can also use chocolate chips, crushed chocolate or crushed cookies or shredded chocolate to give a very appealing look to it.
Below is the simple recipe on how to make this delicious chocolate shake in just 2 minutes with very less ingredients.
Believe me this has turned out awesome and I have shared it along with a video procedure for a better understanding below.
Chocolate milkshake recipe or Chocolate shake recipe below:
Oreo milkshake recipe, a summer special chilled drink made using oreo cookies is one of the simplest and quick summer drink recipes which is a perfect shake recipe for both kids and adults.
I have been trying to update this simple oreo shake for a while but could not update it. But today’s article has a written recipe and a video which gives the procedure to make this recipe in a simple manner.
Summer is around and a day is not completed without having either fruit juices, shakes, cold coffee or any chilled drink that keeps us hydrated and keeps our body cool.
It is very essential to keep our body hydrated during summers with any kind of liquid and water is the best drink to keep ourself hydrated throughout the season, however we also prefer to consume other chilled stuff like ice creams, shakes etc…
Today I wouid like to bring to my viewers a very special summer drink and hopefully shall be adding many more beverages that would perfectly be suitable for this special season.
I have already shared some shake recipes and also chilled drinks such as dates milkshake, chikoo milkshake and would love to update with all kinds of milkshake recipes and juices as soon as possible.
What is Oreo Milkshake:
Oreo milkshake, a shake recipe made using oreo biscuits and some additional ingredients that are commonly used to make any shake recipe such as milk, ice cubes and since this milkshake needs to have some chocolate flavor in it, I have made use of chocolate syrup to make it a delicious milkshake.
Oreo biscuits are easily available in markets and any grocery store. There are different kinds of oreo cookies available in market with different flavors and any flavor biscuit can be used to make this shake.
I have not made use of any ice cream for this particular recipe but I shall soon be adding another version of making oreo milkshake with ice cream.
About different milkshakes:
There are several milkshakes that are usually made with mainly fruits, dates but the unique and different thing about this recipe is that it is made using biscuits. and the special biscuit that is used is oreo biscuit.
How to use oreo biscuits:
Generally biscuits with sweet chocolate flavor are preferred because they are suitable to make various dessert or sweet recipes and there are many varieties of such biscuits like parle-G, hide and seek, horlicks and many more.
Oreo cookies are used not only in making drinks and milkshakes but they are also used to make cake recipes, puddings and desserts.
Below is the recipe for easy and variety shake along with the video procedure on how to make it step by step. This recipe can also be called as oreo smoothie as both the terms are more or less same for making this summer special shake.
How to make Oreo milkshake:
oreo milkshake recipe, oreo shake | oreo smoothie
Best milkshake made using Oreo biscuits.
5-6 Oreo biscuits/ Oreo cookies
1 glass milk (milk boiled and cooled)
some handful of ice cubes
2 tbsp chocolate syrup (any brand)
Take a juice jar or juice blender, into it add oreo cookies.
Add milk into it.
Add ice cubes into the jar.
Add about two tbsp chocolate syrup.
Blend all the ingredients finely approximately for about 3 minutes without any lumps.
Take any juice glass and garnish all the walls of the glass with chocolate syrup.
Pour the oreo milkshake into the glass.
Top it up with crushed oreo cookies or dry fruits.
Chill it if required or serve directly.
Beat the scorching heat with this shake.
1. To make this shake, we can not only make use of only these biscuits but we can also make use of other biscuits such as parle-g, hide and seek, good day, horlicks, britannia or any other chocolate flavor biscuits and make the same milkshake following the same procedure.
We would love to hear feedback from our viewers on our recipes and would also like to hear suggestions on our recipes…Pour in your comments below in the comment section and your feedback is highly appreciable.
Muskmelon juice is a dessert cum juice shared in this post today. Muskmelon is also called by its other name which is ‘cantaloupe’ and popularly named as kharbuja in India.
This is a seasonal fruit and is found mostly in the month of february, march and april in Indian places. It has many benefits and this is a fruit loved by young and children.
Young people use this fruit in many ways such as juice or eaten by cutting small cubes of it.
How does the muskmelon fruit appears:
The muskmelon or the kharbuja appears round in shape and is slight white and orange mixed in color and inside it is orange in color when it is totally ripe. If it is not ripen fully then it is hard and mostly appears white in color.
The fruit tastes delicious if is ripen perfectly. Over ripen fruit tastes bad and never eat over ripen muskmelon as the tastes changes into a bitter one.
Have a look at the Indian muskmelons below.
How to take care of kharbuja fruit after buying:
Before the fruit is bought home from the market, first make sure it meets some of the necessary criteria before buying.
The fruit should not be too hard nor too ripe.
The kharbuja has to be ripen perfectly and should not be in a stage where our hands or fingers enter into the fruit once pressed. This happens in the case of over ripen fruit.
When the fruit is bought to be consumed immediately then make sure the muskmelon is properly ripen and not green.
If the fruit is not bought to be eaten immediately and it is found to be too hard and green then one better way to ripe the fruit is to leave the fruit open anywhere in the house and it gets ripen by itself with the room temperature.
Make sure it is not kept in a wet place or covered for days. Doing so might spoil the fruit completely.
How to store or use the muskmelon fruit:
The procedure to use the kharbuja is basically peeling the entire skin of the kharbuja. Cutting it into two halves and remove the chunk of seed formation which is set in between the fruit.
Once the fruit is deseeded, cut the muskmelon into small cubes.
Muskmelon cubes can be eaten without adding anything or the tip to make it taste yummy is by adding some sugar into it.
If only half of the muskmelon is consumed and the second half has to be stored then, it should be stored inside the refrigerator and not outside nor covered.
If the fruit is covered for many days and ignored, the kharbuja would turn out to be tasteless and has to be thrown away.
How to eat the cantaloupe fruit:
Add some cubes into a bowl, add some sugar to the cubes, mix well.
2. Let the mixture sit for 10 minutes. Add milk, mix it well and eat this way.
The above method is the most common way of consuming the kharbuja fruit. This is however the solid form of eating and this post will share you the quick and easy method of making the muskmelon juice or milkshake and both are made almost in a similar manner.
This recipe shows the best and easy method of using this fruit in the form of a juice as juice helps in having the fruit in larger quantity than eating the solid part.
Below is a simple way of making its juice or we can call it as a milkshake by using our very own cultivated seasonal fruit of India.
It is also suggested to be used in the month of Ramadan in the fruit chaats or fruit salads that are made as it keeps our body cool and this amazing muskmelon has got many health benefits such as it reduces menstrual cramps, reduces cardiovascular problems, treats eye problems etc…
Let us have a look at one of the recipes that can be made using it and enjoy the summers with various cold drinks updated on my blog.
How to make muskmelon juice:
muskmelon juice recipe, kharbuja juice
A quick and easy fruit juice recipe.
1 small size muskmelon (peeled, deseeded and cut into cubes)
sugar as per requirement or sweetness preferred
3 cups milk
some handful of ice cubes
Cutting of the muskmelon:
Peel the whole fruit with the help of a peeler, cut into two halves and scoop out the seeds.
Cut the kharbuja into small cubes.
Take a blending jar or a juice jar, add all the kharbuja pieces into the jar.
Add some ice cubes, sugar as per preference.
Add milk as per the required consistency.
Blend all the ingredients for about 3 minutes.
Pour the juice into the glasses.
Garnish with small muskmelon pieces.
1. If the juice preference is without milk then milk can be skipped and instead milk, some water can be added and blended. 2. This juice does not require to be strained. It can be served directly without straining the juice.
3. If feeding this fruit to kids, then make a puree by mashing muskmelon completely, add little milk, mix well and feed the babies.
If you liked this recipe then do leave your valuable comments in the comment section below or show us your liking by giving a star rating to our efforts…
Coconut ladoo is a simple and quick sweet recipe made using fresh coconut in the form of round balls and is a perfect instant sweet made for several occasions.
Coconuts in India are available in desiccated form or in the form of fresh coconut and there is endless use of coconut in our country.
Dry coconut and fresh coconut is used widely in Indian kitchens for cooking. The use of coconut is mainly found in south india whether it is in kitchen for cooking or for devotional purposes.
Not only it is a good cooking ingredient but is also said to have lots and lots of health benefits for hair and skin and for our body.
Coconuts are added to curries be it veg curries or non veg curries. Coconuts are also added to some of the rice recipes.
Here, I have used coconut to make sweets and there are endless sweets and desserts that can be made using dry coconut or fresh coconut.
Coconut ladoo can be made in various variations and all of them are very simple in making and can be made very quickly.
In India coconut is widely grown in major parts of Kerala and most of the south indian dishes are not complete without using coconut.
Every part of coconut is highly used be it coconut milk, coconut oil and coconut water. Coconut water is one of the best natural drinks to our body which keeps our body strengthened and hydrated all the time.
Focusing on our today’s recipe that is coconut ladoo, it is a sweet delicacy made using simple ingredients like ghee, milk and fresh coconut powder and below are the detailed steps on how to make it.
Coconut ladoo can be made as a festival recipe and is commonly made during festive season like diwali.
Diwali is not only a festival of lights but is also a festival of sweets and snacks. Here, to make our work easy for several occasions I would love to share this easy sweet recipe on my blog and shall also be updating with various quick sweets and snacks for festive seasons.
Chicken rezala, a traditional chicken recipe in Bengali style made using chicken and some rich ingredients like kaju, khus khus, fried onions and curd.
It is a white rich chicken gravy recipe and is basically a Bangladeshi recipe now usually made by people of Bengal.
“Rezala” is nothing but regal which defines the dish as very Mughlai and rich and something eaten by the Mughals during that era.
It is usually a Mughlai cuisine made by using rich spices and here we do not use any red chilli powder. We only use green chillies to get the spice flavor and the gravy turns out white by using kaju, khus khus, curd etc…
Murgh rezala does take few steps and directions that should be followed carefully to get a perfect outcome and here in the recipe I have shared every step by step detail carefully.
Chicken can be made in various forms of curries in different regions and this is a very special and restaurant kind of gravy which takes almost all the rich ingredients and to add an aromatic flavor, fried onions too are added which makes the gravy quite rich.
My blog has already various kinds of chicken recipes and shall be adding many more recipes which are not only curries but various chicken snacks recipes, chicken main course recipes and many more.
Step by step procedure to make chicken rezala recipe:
Firstly boil the masala ingredients separately and then blend all the ingredients into a fine paste.
Also make sure the onions are fried well.
Make sure the masala paste and the fried onions are kept ready.
The rest of the chicken making procedure is just easy if the above things are handy and kept readily available.
The most important part of the dish is the gravy is basically white and here we do not add any red color ingredients and mostly all white ingredients go into this curry like poppy seeds, yogurt etc…
The spice flavor comes out by adding whole red chillies and green chillies and the fried onions give a sort of creamy white texture to the gravy.
I would suggest my blog readers to do try this variety chicken recipe since it is a very rich kind of chicken gravy that can be served with roti or steamed rice.
I made and tried this recipe for the first time and believe me it has turned out amazing and worth the try with all my efforts and it turned out perfectly the very first time and would love to make the dish again and again.
It goes well with any pulao be it plain pulao or bagara rice or any flavorful rice which can make a good combination for several occasions or during Eid or festivals.
I have written detailed steps on how to make murgh rezala and do leave us your queries regarding the recipe below in the comment box and I shall try to update a video procedure too for this recipe as I update my blog with videos.
Do not worry as every step has been written carefully on how to make the recipe and if one finds any doubt in the recipe procedure please leave your comments below and leave us your queries for us to answer.
How to make chicken rezala:
chicken rezala recipe, murgh rezala
A bengali style of making chicken curry commonly called as chicken rezala.
For frying onions:
oil for frying
3 medium size onions finely sliced ((to golden fry))
For masala paste:
cashewnuts/ kaju – 8
poppy seeds/ khus khus – 1 tbsp
To make chicken rezala:
500 gms chicken pieces cleaned and washed well
3 tbsp oil
whole garam masala ((3 cloves, 2 cardamoms, 1 medium size cinnamon stick, 1 bay leaf, 2 whole dried red chillies))
1 tbsp ginger garlic paste
4-5 slit green chillies
1 cup yogurt/curd beaten well without lumps
blended masala paste ((paste of boiled onions, kaju, khus khus))
1/2 cup golden fried onions
1/2 tsp kali mirch powder ((black pepper powder))
1/2 tsp white pepper powder
1/2 tsp roasted coriander powder
To give tadka:
1 tbsp oil
1 onion cut into cubes/rings
2 whole dried red chillies
Step 1( Making of masala paste):
Firstly, take a vessel and boil 2 onions for few minutes, switch off the flame and rest them aside.
Boil 8-9 cashew nuts in a separate vessel for 10 minutes and keep them aside.
Boil 1 tbsp poppy seeds or khus khus in little water for 10 minutes and keep them aside.
Now in a blending jar, add boiled cashew nuts, boiled poppy seeds, add very little water and blend all the masala into a fine paste.
Now add the boiled onions into the jar and make a fine paste of all the ingredients.
Step 2 (Frying of onions):
Take a non stick pan, add oil and heat it.
Add the 3 sliced onions into the oil.
Fry the onions until they turn slight golden color.
Take the fried onions out and rest them aside.
Let the onions cool and crush them well.
Step 3(Making of chicken rezala):
In a vessel, add 3 tbsp oil and heat it.
Add whole garam masala such as 3 cloves, 2 cardamoms, 1 medium size cinnamon stick, 1 bay leaf, 2 whole dried red chillies.
Add 1 tbsp ginger garlic paste, saute them for few minutes on low flame, be careful.
Add chicken pieces and roast them for few minutes until color of the chicken changes.
Add 4-5 slit green chillies.
Add the beaten yogurt into the chicken and mix well.
Cook for 10 minutes.
Add the masala paste (paste of boiled onions, boiled kaju and boiled khus khus).
Mix well and cook for 10-15 minutes on low flame by covering the lid.
Add the crushed brown onions and mix them well.
Add black pepper powder, add white pepper powder, add roasted coriander powder, mix well.
Cook the chicken rezala for 10 minutes on low flame or until chicken gets tenderized.
Cook well and cook until oil starts floating.
Step 4(Give the tadka):
Take a tadka pan, add a tbsp oil and heat it.
Add onion rings/cubes into the oil.
Add the dried red chillies, saute well.
Add the tadka into the chicken rezala.
Switch off the flame and serve the chicken with rice, roti or paratha.
At the end of the cooking process one can add 2-3 soaked saffron strands (saffron soaked in 1 or 2 tbsp of milk) into the curry for more mughlai flavors else one can skip this step and yet enjoy the current flavors.
Cumin powder is an aromatic and flavorful indian spice used in almost every indian curry be it a vegetarian recipe or a non vegetarian dish.
Cumin powder is commonly called as ‘jeera’ and jeera is the most healthiest indian dry spice with lots and lots of health benefits.
I have already shared coriander powder which is commonly called as dhania powder and both these dry spices are the two most indian spices that are a necessity in every indian kitchen.
Coriander powder and cumin powder both go together in every curry made in Indian cuisine. Cumin powder is also added in most of the indian street food recipes to give a chatpata taste.
These dry spices are anyways readily available in markets but my main motive in sharing this recipe is to make these aromatic spice powders at home.
Making these dry spice powders at home that are home made give real flavors to the curries or gravy recipes and also they amazingly taste good when home made powders are added.
More over whole coriander seeds and cumin seeds are easily available in every grocery store in Indian markets and they are quick and easy to make these powders at home and store them for a long time.
Coriander and cumin have lots of health benefits and I suggest these spices to be added in every veg recipe or a non veg recipe as they give yummy aroma into the curries.
Cumin is very beneficial for health and I have shared some of the healthy recipes with jeera such as jeera water which is a great weight loss drink. Also other recipe that is already shared using jeera is aloo jeera.
We all know that cumin is highly used for cooking and apart from cooking it also has many medicinal benefits as well.
Let us understand some of the health benefits of cumin/jeera and uses:
It is a spice used in the form of ground powder where in the cumin seeds are ground to a fine powder and stored for cooking purposes.
Not only in cooking but also it is highly used for losing weight by adding cumin in various weight loss drinks in powdered form of by using whole cumin.
It is highly recommended for weight loss, it also reduces cholesterol levels, aids in treating memory loss problems.
Cumin is also very helpful and useful in treating digestion related ailments and one who suffers problems with indigestion then, using cumin in a drink or in buttermilk aids in treating digestion related problems.
It is also said to reduce stress related problems and helps in giving one a good proper sleep and also has many healing properties such as it can treat anaemia and also many beauty related stuff.
I have also shared a healthy drink into which cumin powder is added and it is a very common drink in Indian summers consumed by most of the Indians and it is nothing but our very famous chaas recipe or masala chaas.
How to make cumin powder at home or jeera powder at home:
I know most of them must be wondering why such a big article when this spice powder is readily available in markets but here I give you the answer.
The spice powder does not give out as good a taste as made at home and the spices that are made at home are nicely roasted, freshly powdered and stored well without any preservatives.
Using these kind of home made powders should be added into all the dishes made in Indian cuisine and they are highly recommended powders that should be added for good aroma in the curries.
To make this at home we need to use simple tips and tricks and one should be careful in roasting and making a fine powder out of it.
Below are the recipe details into making cumin powder at home.
How to make cumin powder:
cumin powder recipe, jeera powder
A highly used spice mostly used in North Indian cooking and also in south indian cooking.
250 gms cumin seeds/ jeera
Take a non stick wok or a pan, heat it.
Add cumin seeds and dry roast the cumin seeds on low flame.
Keep stirring the cumin seeds/ jeera while roasting them.
If not stirred well, the cumin seeds might get burnt at the bottom and the whole spice tastes burnt.
The cumin seeds give out an aromatic fragrance while getting dry roasted and that is the sign of cumin seeds roasted well.
When the cumin seeds gives aromatic fragrance, switch off the flame and cool them down.
Take a mixer grinder jar, add the roasted cumin seeds into the jar, blend them finely until they are powdered well.
Transfer the cumin powder into an air tight container.
Store the jeera powder and use it for cooking purpose or for medicinal purposes.
It lasts long and can be used for months.
Use in curries when required.
1. One important tip to know that cumin is roasted well is it starts giving out aroma into the kitchen and too much of roasting burns the cumin and one should be careful while roasting it. 2. If the cumin is roasted longer, the powder gives out a burnt smell and the curries smell burnt and hence be careful.
Beans curry, a green beans curry recipe made in the form of a semi gravy style perfect to be eaten with roti or chapati.
My blog now contains many more recipes made with various veggies and please leave a feedback in the comment box for any further recipe request.
Beans is commonly called as “phalli” and there are various varieties of beans in our country like cluster beans commonly called as “gavar ki phali”, another common beans variety is flat beans commonly known as “sem ki phali”.
Always beans tastes good if combined with potatoes and we mostly make all the beans recipes with potatoes.
There are many ways to make beans like beans fry, aloo beans recipe etc…which shall be updated soon as I keep writing many more recipes.
Aloo beans is a very good combination while making a curry or while making aloo beans fry.
In this post I have shared a very yummy curry that goes good with either of the main course recipes like roti or steamed rice and one does not need to make any main course dish like dal or curry.
This is a semi gravy recipe into which I have used tomatoes and onions and also I have given flavors of coriander leaves and methi leaves to enhance the flavor of the curry.
Points to remember while making the beans curry:
The curry can be slow cooked in a vessel and one needs to be patient for the beans and aloo to get tender.
Only beans can be added and if one does not want to add aloo, it can be skipped.
The curry can be pressure cooked, but if given many whistles the curry can become mushy. Be careful while pressure cooking and just give 1 or 2 whistles.
Beans according to me tastes best when stir fried but we also prefer to make in the form of a curry that can serve to many.
Below are the recipe details where I have written step by step details on how to make this curry.
Beans curry recipe card below:
beans curry recipe, beans curry for roti and rice.
A simple style of making vegetable curry using beans and potatoes.
500 gms beans/phalli
3 tbsp oil
2 medium size onions (finely sliced)
2 slit green chillies
salt to taste
1 tsp red chilli powder
1/4 tsp turmeric powder/ haldi
1/2 tsp ginger garlic paste
3 tomatoes (finely chopped)
2 tbsp freshly chopped coriander leaves
1 tbsp freshly chopped methi leaves/fenugreek
1/4 cup water
Cutting of veggies:
First take a handful of beans, remove its head and tail and then chop the beans of desired size.
Peel the potatoes, cut them into desired cubes.
Wash the beans and aloo well under running water.
Making of the curry:
In a pressure cooker, add oil and heat it.
Into it, add onions, add slit green chillies and cook the onions until soft.
Add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste and mix well.
Saute well and cook the masala for few minutes on low flame until oil starts floating.
Add the chopped beans into the masala, add the potato cubes, mix well.
Cook the beans and aloo on medium flame for 5 minutes.
Add the chopped tomatoes into the beans and mix well.
Cook the curry by covering the lid for 5-10 minutes.
Add 1/4 cup water.
Add freshly chopped coriander leaves, methi leaves and give a slight mix.
Cover the lid of the pressure cooker and pressure cook for 2 whistles on medium flame.
Switch off the flame.
Reduce the steam.
Remove the lid and if there is any water remaining, cook by removing the lid for few minutes until water is totally evaporated.
Chicken sukka, a recipe which is quite popular in south indian mangalorean region made using masala paste which is neither too dry nor a gravy curry.
This particular dish is made using regular home made available kitchen ingredients and it is a non vegetarian dish.
It is basically made up of chicken and a masala paste made using coconut and onions.
Here, I have made it in south indian style by adding curry leaves into it and doing so makes it a south indian touch to the curry.
However, we can also make it in different variations and make it apt to be eaten by other regions as well such as goan, coastal regions.
Chicken is one particular non veg ingredient which is highly preferred by one and everyone. It is made in various ways and I would like to share every chicken recipe on my blog as I keep updating my recipes.
Hope my viewers enjoy making my chicken recipes and do share your feedback on our recipes.
How to make chicken sukka:
This uses mainly chicken and some of the basic ingredients which are handy and usually available at home like onions, tomatoes, coconut, dry spices, curry leaves, herbs etc…
Here, I have made use of desiccated coconut but the taste of the dish turns out even more yum if fresh coconut powder is used as well.
How to use fresh coconut:
In south india, fresh coconut is easily available and one can easily make its powder by removing the fresh coconut from its shell, cutting the coconut into pieces and making a powder by blending the fresh coconut in a blender.
The fresh coconut can then be roasted on low flame in a pan until all the moisture goes away.
Easy or difficult:
It is a very simple and easy dish once the masala paste is ready and it just takes the simple cooking time which a normal chicken curry takes and is a semi gravy curry recipe.
Chicken sukka tastes good if slow cooked and is one of the yummiest chicken curries made in south indian regions.
Below I have shared the recipe instructions on how to make this simple south indian mangalorean style chicken sukka.
Hope my viewers like this recipe and do not forget to tag us on instagram and also do not forget to follow us on all our social media handles…
Mangalorean style of making chicken sukka:
chicken sukka recipe mangalorean style
A dry chicken curry made using onion coconut paste in mangalorean style.
To make chicken sukka masala paste:
3 tbsp desiccated coconut powder
1 tbsp oil
1 onion finely sliced
To make chicken sukka:
500 gms chicken (cleaned and washed well with lemon juice)
2 tbsp oil
1 onion finely chopped
salt to taste
4-5 curry leaves
2 green chillies slit vertically and chopped
1/2 tbsp ginger garlic paste
1/4 tsp turmeric powder
1/2 tsp red chilli powder
2 tomatoes finely chopped
1/4 tsp roasted coriander powder/dhaniya powder
1/4 tsp pepper powder/kali mirch powder
1/4 tsp garam masala powder
1/4 tsp jeera powder/roasted cumin seeds powder
1 tbsp chopped coriander leaves
Making of chicken sukka masala paste:
Take a pan, dry roast 1 cup of desiccated coconut powder on low flame until the coconut turns very slight brown in color.
Take the roasted coconut out on a plate.
In a pan, add 1 tbsp oil, add sliced onions and roast the onions for few minutes until the color of onions slightly changes.
Switch off the flame and allow the ingredients to cool down.
Take a blender, add the roasted onions and desiccated coconut into a blender, make a paste of them by adding little water.
Make a smooth fine paste and rest aside for later use.
Making of chicken sukka:
In a wok, add 2 tbsp oil and heat it.
Add chopped onion into it, add 4-5 curry leaves, slit green chillies, add salt as per taste and saute until onions turn slight golden color.
Add ginger garlic paste and saute until raw smell disappears.
Add chicken pieces, roast the chicken for few minutes by stirring until the color of chicken changes.
Add turmeric powder, red chilli powder, salt if required, mix, allow the chicken and masala to be cooked well.
Add 2 chopped tomatoes, mix and cook them until soft.
Add the roasted coconut and onion paste into the chicken, mix and cook the masala until oil starts leaving the sides.
Add dry spices such as dhaniya powder, pepper powder, garam masala powder, jeera powder, mix well.
Cook the chicken and masala on low flame by covering the lid and cook until the chicken gets soft and tender.
lastly, add freshly chopped coriander leaves, mix and cook well.
Switch off the flame and serve hot with steamed rice and chapathi.
If one wants to make this curry in a more gravy form, then adding 1/2 to 1 cup of water gives a delicious gravy to the curry while cooking and also helps in serving many more…
Palak chicken recipe, a variety side dish using chicken and spinach leaves and tastes best with roti, rice or phulka…
A common term for spinach in India is “palak” and is filled with full of nutrients and vitamins which is a must inclusion in our regular diet.
Palak is a very healthy vegetable and so is chicken and one is a green leafy vegetable with lots of iron in it and the other is a non veg which has lots of proteins in it.
Combination of both the main ingredients is a healthy package of iron and proteins which helps in improving iron and also helps in building our body with chicken.
Usually, non veg like meat is basically mixed with many vegetables like potato, any green leafy vegetable, or any vegetable but chicken is combined rarely with vegetables and does not taste good if combined.
If chicken is combined, then it can be used along with green leafy vegetables like gongura/sorrel leaves or spinach leaves/palak.
It is very very rarely combined with potato and also chicken is made in green color using pudina or kothmir.
This chicken curry made here is also green and is made using spinach leaves in chicken pieces.
Two ways to make palak chicken:
Palak can be pureed separately by boiling the leaves in some salt water and added while making chicken curry.
Palak leaves can be directly added into the chicken and this is a very quick and easy method of making palak chicken and tastes good too.
Chicken is made in thousands of varieties and the innovation never ends with chicken and it can be used to make various snacks, main course recipes, curry recipes etc…
I have already shared gongura chicken on my blog and it is a very delicious way of combining chicken with green leafy vegetable and also a healthy way of having a non veg dish.
Below I have shared every step on how to make this simple chicken dish with step by step instructions and hopefully a video procedure too would be updated if my version of this recipe is loved by my viewers…
Check out the recipe card below and do leave us your feedback on this recipe…
A simple chicken dish combined with palak and made as a palak chicken curry.
Recipe type: chicken
250 gms chicken pieces(cleaned and washed well with lemon juice)
10-12 bunches of spinach/palak ( leaves should be finely chopped)
2 tbsp oil
3 medium size onions, finely sliced
½ tsp ginger garlic paste
salt to taste
½ tsp red chili powder
¼ tsp turmeric powder/haldi
2 tbsp finely chopped coriander leaves
2 tbsp finely chopped methi / fenugreek leaves
1 onion, finely chopped
¼ tsp garam masala powder
Washing of palak:
Take palak leaves in a bowl, chop them finely and add water into them.
Remove the leaves from water and put them in a strainer.
When the palak leaves do not contain lots of water, they are ready to go into the curry.
making of palak chicken curry:
Firstly, in a pressure cooker, add oil and heat it.
Add the sliced onions, cook the onions until they turn slight golden color.
Add ginger garlic paste and saute for few seconds to get rid of raw smell.
Add the chicken pieces, mix and roast until the color of chicken changes.
Add salt, red chilli powder, turmeric powder, mix up well.
Roast the chicken for few minutes on low to medium flame by stirring in between.
Add the chopped leaves of palak/spinach, coriander leaves, methi leaves, mix well.
Cook the palak leaves until it gathers together.
Add one chopped onion, mix well.
Adjust salt as per requirement and also add a pinch of garam masala powder, mix well.
Do not add water and cover the lid of the pressure cooker and pressure cook upto 3-4 whistles.
Switch off the flame.
Reduce the steam.
Serve the curry with roti or rice.
1. Here, I have pressure cooked the chicken, but we can also cook the palak chicken by using slow cooking method. 2. Just simmer the flame and cook the palak and chicken for 30 minutes on slow cooking method by covering the lid instead of pressure cooking. 3. One can adjust red chilli powder as per requirement or we can also add 2-3 slit green chillies while cooking the curry.