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Simple recipes for Singles

Updated on November 4, 2011

Rajma curry

INDIAN RECIPES FOR SINGLES

Potato Vegetable Curry

Ingredients:

250 gms Potato

2 tblsp Oil

1/4 tsp Turmeric Powder

2 Green chilli

4-5 Curry Leaves

1/2 tsp Mustard seeds

As per taste Salt

Preparation:

Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder Add cubed potatoes and little water so that the potatoes absorb the masala and simmer for 4-5 minutes till well blended. For a different taste you can substitute mustard seeds with cumin seeds or add carrots or beetroot or green peas to it. Serve with chappatis or parathas.

Simple Dal

Ingredients:

1/2 cup Green gram Dal

1 Tomato

1/2 tsp cumin seeds

1/4 tsp Turmeric Powder

2 Green chilli

3 tsp Oil

1 level tsp Salt

3 Garlic Cloves

Preparation:

Boil the dal with salt, turmeric powder and slit green chillies. In another pan, heat oil, add cumin seeds, tomatoes and garlic pods, saute on a high flame till the tomatoes are soft and pulpy. Add the boiled dal into this with little water, boil well for 15 minutes to incorporate the masala into the dal, garnish with coriander leaves. Serve hot with rice.

Rajma Curry

Ingredients:

150 gms Kidney Beans

2 medium sized Onion

1 large Tomato

2 Green chilli

1 tblsp Ginger-garlic Paste

1/2 tspn Garam masala Powder

1 tsp Coriander Powder

3/4 tsp Salt

Preparation:

Soak the rajma overnight. Boil in a pressure cooker till tender. Heat oil in a pan and add the chopped onions and ginger garlic paste. Cook till brown. Add the tomatoes, green chillies and cook till pulpy. Add coriander powder, salt and 2 cups water and boil well.

Add the rajma and cook on a low flame for about 10 minutes. Add the garam masala powder and cook further for another 15 minutes or till the gravy thickens. Garnish with coriander leaves. Serve hot with steamed rice or chappatis.

Smashed Potatoes

Ingredients:

4 medium red potatoes

1 tablespoon butter

1/4 cup milk

Salt and freshly ground black pepper

Preparation:

Place potatoes in saucepan. Cover with cold water. Add pinch of salt. Bring to a boil and simmer for about 20 to 25 minutes or until tender. Drain potatoes and transfer back to saucepan. Smash with potato masher. Add butter and milk. Season with salt and pepper.

Prawns Curry

Ingredients:

Prawns ¼ kg

Onion (chopped) 2

Green chillies (chopped) 2-3

Garlic (chopped) 2-4 pods

Ginger (chopped) 1 inch

Tomato (chopped) 1 small

Pepper powder ½ -1 teaspoon

Turmeric ½ teaspoon

Chilli powder 1 teaspoon

Soya Sauce 1 teaspoon

Tomato Sauce 1 teaspoon

Salt to taste

Oil 1 tablespoon

Water to cook

Preparation:

Heat the oil in a kadai. Saute well onion and green chillies. Add ginger and garlic. Then add tomato and saute it. Add chilli powder, turmeric, pepper and the prawns. Stir it for 1-2 minutes. Add the sauces and stir again. Gradually add water and salt and close the vessel with a lid and cook for 15-20 minutes in medium flame. Serve hot with rice.

Gram Dal Curry

Ingredients:

Split Bengal gram 55gm

Red chillies 1-2

Onion 2-3 small

Curry leaves 1 sprig

Salt to taste

Oil 7 ml

Preparation:

Boil gram with water. Peel and coarsely crush onion with red chillies. Heat oil, add crushed chillies, onion and curry leaves and sauté. Add cooked gram and salt. Stir well for few minutes and remove.

Tomato Cuchumber

Ingredients:

Tomato 2

Capsicum 1/2

Onion 1

Lime half

Salt to taste

Preparation:

Chop all ingredients into very fine pieces. Add lime juice and salt. You can make variations using cucumber or onion.

Fried Bhindi( Lady Finger Fry)

Ingredients:

Ladies finger 50gm

Oil 1 desertspon

Chilli powder ½ - 1 tsp

Salt to taste

Preparation:

Wash and cut ladies finger into rounds. Heat oil and deep fry ladies fingers. Remove from heat and while still hot, sprinkle chilli powder and salt and serve hot. You can try variations with bitter gourd, brinjal, yam, etc.

Fried Beans

Ingredients:

French Beans 100gm

Oil 1 desertspon

Red chillies 2-3

Salt to taste

Onion 1

Preparation:

String beans and cut into small pieces. Crush chillies coarsely. Mix chillies, beans, salt and enough water to cook the beans. Heat oil, fry onions. When brown, add cooked beans. Fry well.

Mooli Sag (Radhish leaf)

Ingredients:

Tender leaves of white radhish ½ bunch

White radhish 1-2

Ginger 1 small piece

Chilli powder ½ tsp

Oil or fat ½ tsp

Salt to taste

Lime ½

Preparation:

Chop all the vegetables. Heat oil and add chopped ginger, leaves of white radhish, radhish and chilli powder. Mix well. Add salt and just enough water to cook dry. Cook over a slow fire till done. Add lime juice and remove.

Amaranth Saute

Ingredients:

Amaranth leaves ¼-½ bunch

Small red onions 2-4

Green chillies 1-2

Salt to taste

Oil 1-2 tsp

Preparation:

Wash and drain leaves. Peel and slice onions and slit chillies. Chop leaves.Heat oil, add onions and chillies and sauté for 1-2 minutes. Add leavesa and salt. Cover and cook for 2-3 minutes. Mix well and remove. Serve with rice.

Ladies Finger Raita

Ingredients:

Curds 50ml

Ladies Finger 75 gm

Green chillies 2-3

Onion 1

Salt to taste

Oil 1-2 tsp

Preparation:

Beat curds well with salt. Chop ladies finger, green chillies and onion. Heat oil and fry chopped ingredients till crisp. Add to beaten curds and serve at once.

Masala Fried Fish

Ingredients:

Fish (pomfret, salmon, mackerel, etc) 2-3

Ginger 1 small piece

Garlic 2-3 flakes

Red chillies 3-4

Tamarind 1 small ball

Cumin 1 pinch

Salt ½-1 tsp

Oil 10ml

Preparation:

Clean and wash the fish. Cut into slices or keep whole and make gashes. Grind together the spices and salt. Smear fish with the paste. Keep aside for some time. Shallow fry till cooked. Serve hot with rice.

Fried Prawns

Ingredients:

Prawns 250gm

Chilli powder ½-1 tsp

Turmeric powder ¼ tsp

Salt ½-1 tsp

Pepper (optional) ¼-1/2 tsp

Oil for frying

Preparation:

Clean and wash the prawns. Add all the spices and salt and mix well. Keep it aside for a while. Fry till golden brown in low flame. Drain and serve with rice or Indian bread.

Comments

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    • nkrohini profile imageAUTHOR

      Kavitha Rajeev Kumar 

      7 years ago from India

      Hi Dave,Rajma means Red Kidney Beans.It's botanical name is Phaseolus vulgaris.It is a healthy curry to eat with rice or chappati or puris.

    • nkrohini profile imageAUTHOR

      Kavitha Rajeev Kumar 

      7 years ago from India

      Thanks Shruti, for reading my hubpages and leaving ur comment.

    • profile image

      sruthi reddy 

      7 years ago

      hi i love to eat razma masala curry with rotie but i don t know how to cook now i had learnd to cook razma masala curry with help of this site thank you

    • profile image

      pauls_boat 

      8 years ago

      great recipes but what is a curry leaf? i was under the impresion that curry was a mixture of several difrent spices.

      regards paul

    • talisa2699 profile image

      talisa2699 

      10 years ago from Boston, MA

      This is great!

    • shailini profile image

      shailini 

      10 years ago from Bangalore, India

      wow..a great collection of recipes. thanks for sharing with us. thumbs up!

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