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Tuesday, January 20, 2015

Hyderababi Shahi Mixed Vegetable Curry

Winters are perfect excuse to lavishly pamper our taste buds with spicy and hot food….Winter night dinner is always a special treat at my home….Piping hot rotis/phulkhas/parathas/naan is always there in dinner menu….side dish though simple one…I always make it a point to serve hot.....
Hyderababi Shahi Mixed Vegetable Curry
Today's recipe is one of my personal favourite….as this recipe has got what my taste buds crave for most of the times… gravy, creamy texture, lots of veggies and much more…..spicy taste….I always make it a point to use fresh vegetables in making this Hyderabadi style shahi mixed vegetables….the fresh vegetables add more taste to this recipe. The key ingredient in this recipe is almond paste….the creaminess and richness in the recipe is from that only….I served this shahi recipe with store bought lachha paratha. You can serve this with any flavoured rice or roti….Do try this out….I am sure you will lick your fingers off….
Hyderababi Shahi Mixed Vegetable Curry
  • 10-12 Baby Potatoes, peeled and cubed
  • ½ cup Green peas, I used frozen ones
  • 2 medium sized Carrots, cubed
  • 2-3 French Beans, cut into 2 inch pieces
  • 1 Red Capsicum, cubed
  • 1 Yellow Capsicum, cubed
  • 6 Raisins
  • 2 tbsp. Tomato puree
  • 2 tbsp. brown Onion paste
  • 1 tbsp. roasted Cashew paste
  • 1½ tbsp. Ginger-Garlic paste
  • 1 tbsp. Red chili powder
  • ¼ tbsp. Turmeric powder
  • 1 tbsp. Garam Masala
  • ½ tbsp. Coriander powder
  • ¼ tbsp. Cumin powder
  • ½ tbsp. Cumin seeds
  • 1 Bay leaf
  • ½ cup beaten Yogurt/Curd
  • 2-3 tbsp. fresh Cream
  • 2 tbsp. fresh minced Coriander leaves
  • Salt
  • Oil
Hyderababi Shahi Mixed Vegetable Curry
  • Add enough water to a cooking pot and to this add baby potatoes, cubed carrots, green peas and french beans along with two pinches of salt. Cook till vegetables turn soft not mushy. Drain off the water from vegetables and set aside.
  • Now again add oil to heavy bottom cooking vessel and gently sauté the boiled vegetables until they turn nice crisp and edges starts to turn brown. Now add in chopped red and yellow bell peppers. Sauté till chopped capsicum turn soft.
  • Using a slotted spoon, remove the vegetables from pan on to a plate. In the remaining oil (if needed add 1 tbsp. oil) add bay leaf and cumin seeds and when cumin starts to splutter, add brown onion paste. Fry on low for 1-2 minutes. Now add tomato puree along with red chili powder, turmeric powder, coriander powder, cumin powder, salt and garam masala. Stir until everything is completely combined.
  • Now add above sautéed vegetables and using a wooden spoon gently coat the vegetables with the masala. Cook on low for 2-3 minutes. Now add in roasted cashew paste and stir again.
  • On low flame add ¾ cup of water and let the curry cook. Cover it with a lid and leave for 10 minutes.
  • Now add beaten curd to this along with raisins. Cook on high by stirring for 1-2 minutes. Check for salt, add if needed. Lower the flame and add fresh cream and minced coriander leaves.
  • Turn off the flame and serve hot with any flavoured rice, roti or paratha’s.
  • Add love to make this curry taste ‘Yummy’.
Hyderababi Shahi Mixed Vegetable Curry

NOTE: I sometimes add shallow fry paneer pieces or sometimes I add soya chunks.
  • 2 Onions, finely sliced
  • ½ tbsp. Sugar
  • Oil
In a cooking pan, add oil and to this add sliced onions. When the onions start to turn transparent, add sugar. This will help in caramelizing onions. Fry on medium until sliced onions are nice golden brown. Drain on to kitchen tissue and grind to fine paste. You can store this paste in dry air tight container in refrigerator for 15 days.
Hyderababi Shahi Mixed Vegetable Curry
Take 3 tomatoes, wash and cut the eyes. Make a cross mark on top side of tomatoes and add these to boiling water for 3-4 minutes or until skin of tomatoes starts to come off. Turn off the flame and drain water. Dip the tomatoes in cold water for 3-4 minutes or until you can handle in your hand. Now gently peel off the skin of tomatoes and chop. Grind chopped tomatoes to fine paste. You can also store this in clean and dry air tight container for 10 days.
Hyderababi Shahi Mixed Vegetable Curry

In a heavy bottom pan add 10 cashews and dry roast on low flame by tossing until cashews turn nice light brown. Take on to a plate and grind to smooth paste with 2-3 tbsp. of water. You can make this in abundance and can store in a dry air tight container in refrigerator for 15 days. 

Tuesday, January 13, 2015

2014, a year gone by.......

A very 'Happy and Prosperous New Year' to all the people visiting here.....Its been a while since I made a new post.....December 2014 was very hectic....first dear husband falling ill and then my sweet sister getting married....Allhumdulliah life is coming back to normal......but to be back on track I need time and I know you lovely people will always be my virtual strength....Let me start this year with the past year memories, flavours and photographs....

2014 had been a fantabulous year....In January I moved to city, new house, new dreams and new friends....Chennai became my favourite place to live in no time.....Then Lil’M started her academic career in June....I got many new friends who are so humble and helping...Though December was quite disturbing in the beginning...but by the end of the month and year....had lots of fun in the sister's wedding....I thought of starting this new year with a glimpse of last year......I thought of doing Retrospect 2014 in a different way....As the life seasons change you get to taste many flavours the time is this post today....Will share with you what ‘Kitchen Flavours’ had offered you in the past year....A glimpse of 2014.....a year gone by....

January Flavours
Feb Flavours
March Flavours
April Flavours
Flavours of May
Flavours of June
Flavours of July
Flavours of August
Flavours of September
Flavours of October
Flavours of November
Flavours of December
For the detailed recipe' on the month names. InshaAllah I will be back with a yummy post soon.....Till then take care and keep cooking yummy food.....

Wednesday, December 17, 2014

Blueberry Jam Centered Microwave Muffins | Guest Post for Sandhya of Sandhya's Kitchen

The time of the year is back where the winter winds bring in the aroma of festive bakes....the streets glow with stars....the houses with embellished Christmas running around cheering every one 'Happy Happy Christmas.....Merry Merry Christmas".....After more than a decade I am staying in a locality much similar to this.....The church at the backside of my house is fully decorated with lights ans stars....bringing in those fond childhood memories back.....Soft and melodies voices of kids singing in The Happy Christmas Comes Ones of my favorite song from my school Christmas drama....
Blueberry Jam Centred Microwave Muffins
Coming back from the whirlwind of these memories....I thought of making something to lift up my spirits and in the same time Lil'M ran to me asking, whether I can make cake for her and her fiends who have come to play with her....How can I say no to a sweet loaded request.....and hence these 'Blueberry Jam Centered Microwave Muffins came into existence....
Blueberry Jam Centred Microwave Muffins
Long back I have been asked by Sandhya to do a guest post on her blog Sandhya’s Kitchen….Busy or call it laziness….or say adjusting to new things….or blame on poor internet connection which keeps me away from virtual world most of the time….the post got postponed….but Sandhya let me tell you…I never forgot about the post….
Blueberry Jam Centred Microwave Muffins
When I sent her a message regarding these muffins….she happily agreed to have them at her blog. So here is the recipe for delicious, soft and yum Blueberry Muffins which are made in microwave. Thank you Sandhya for having me over at your beautiful blog….Hope you all love trying out these delectable muffins for your loved ones….
Blueberry Jam Centred Microwave Muffins
I know Sandhya from my early days of blogging and she has got very versatile blog. Her food photography has always been inspirational to me. I love the mood she by styling the food. Sandhya has also been part of my food photography and styling series, where she has shared her tips and techniques on this pool of subject. Apart from making you drool with her food photographs, Sandhya whizzes up interesting recipes which tempt to try every time you visit her blog. For detailed recipe hop over to Sandhya's Kitchen now....
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