Tag: Easy Recipe

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Spicy and Flavorful Vada Pav Dry Chutney Recipe

If you’re a fan of the classic Mumbai street food, Vada Pav, then you know that the dry chutney is what truly enhance this beloved snack to the next level. This dry chutney, made with roasted peanuts, dry coconut, garlic, and spices, adds a burst of flavor and heat to every bite. It’s the perfect accompaniment to Vada Pav, but it’s so tasty you might find yourself sprinkling it on everything. I make this dry chutney in big lot and keep in the refrigerate for a week and use like idli podi, sometimes in poha or just combine with ajwain paratha (here is the recipe for ajwain paratha) with garma garam chai.

Ingredients:

  1. Peanuts: 1/4 cup
  2. Dry Coconut: 1/2 cup, grated
  3. Garlic: 6-7 cloves
  4. Sesame Seeds: 2 tbsp
  5. Kashmiri Red Chilli Powder: 1-2 tbsp, adjust to taste
  6. Salt: to taste

Method:

Start by dry roasting the peanuts in a pan over medium heat until they turn golden brown and begin to release their aroma. Once roasted, allow them to cool. In the same pan, dry roast the sesame seeds until they start to pop and turn light golden. Set them aside to cool dry roast the grated dry coconut until it turns a light golden brown. Set it aside to cool. Roast the garlic cloves and dry coconut in the same pan until they turn slightly golden.

Once all the ingredients are roasted and cooled, combine them in a blender or food processor. Add the Kashmiri red chili powder and salt to taste. Grind everything together into a coarse powder. Be careful not to over-grind; the chutney should have a slightly coarse texture for the best flavor.

Transfer the ground chutney to an airtight container. It can be stored at room temperature for a few weeks or in the refrigerator for longer shelf life.

How to Use:

This dry chutney is traditionally sprinkled inside the Vada Pav, but it can also be used in a variety of ways:

Sprinkle on Dosas or Idlis: Add a spicy kick to your South Indian breakfast. Explore here perfect batter recipe for Idly and Doda

Serve with Snacks: It pairs wonderfully with bhajis, samosas, or pakoras and parathas

Use as a Topping: Sprinkle over salads, roasted vegetables, or even popcorn for an extra burst of flavor.

This Vada Pav dry chutney is a must-have in any spice lover’s pantry. Its rich, nutty flavor combined with the heat from the red chili powder and the boldness of garlic makes it irresistible.

Try making it at home and bring a taste of Mumbai’s street food culture to your kitchen. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. 🙂Happy cooking!

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Authentic Punjabi Style Rajma Curry Recipe

Rajma Chawal is the most iconic dish of North Indian. Beloved by many for its rich flavors and satisfying heartiness. This iconic dish combines the creamy, mildly spicy goodness of Rajma (kidney beans) with the simplicity of steamed rice and onion by the side, creating a meal that is both wholesome and delicious. Rajma is a flavorful curry made with protein-rich kidney beans, onions, ginger, garlic, tomatoes, and an aromatic blend of raw spices. The result is a dish that’s not only incredibly tasty but also packed with nutrients. Whether you’re enjoying it as a part of a weekday meal or serving it up for a special occasion. Join us as we explore the secrets to making this beloved North Indian classic

Ingredients:

1 cup Rajma (Chitra Rajma)
1 large onion, sliced
2 tomatoes, finely chopped
2 tablespoons tomato puree
2 green chillies, slit lengthwise
Handful of fresh coriander leaves, chopped
1 tablespoon ginger garlic paste
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon red chili powder
1/2 teaspoon garam masala powder
Salt to taste
3 tablespoons mustard oil
Whole garam masalas (cinnamon stick, cloves, cardamom)

Instructions:

Soak the Rajma in water overnight or for 4-5 hours. Drain the water and rinse the Rajma.

In a large pot, add the soaked Rajma and enough water to cover it. Bring it to a boil and cook until the Rajma becomes tender. This may take around 20-30 minutes. Once cooked, drain the Rajma and set it aside.

In a separate pan, heat 2 tablespoons of mustard oil. Add the sliced onions and fry them until they turn golden brown. Remove the onions from the pan and let them cool. Once cooled, grind them into a paste using a blender or mortar and pestle.

In the same pan, heat the remaining mustard oil. Add the whole garam masalas (cinnamon stick, cloves, cardamom) and sauté them until they release their aroma. Add the green chillies and ginger garlic paste to the pan. Sauté them for a minute until the raw smell disappears. Add the turmeric powder, coriander powder, cumin powder, and red chili powder to the pan. Mix well and cook for a minute.

Add the chopped tomatoes and tomato puree to the pan. Stir everything together and cook for 3-4 minutes until the tomatoes soften and the mixture thickens. Add onion paste and garam masala powder and salt to taste. Mix well. Good garam masala surely enhance the taste of any dish and if the garam masala is homemade nothing is better than that, you can see the detail recipe of Authentic Indian Garam Masala here.

Pour a little water into the pan to adjust the consistency of the gravy. Stir everything together. Add the boiled Rajma to the pan and mix it with the spice mixture. Add more water as needed to cover the Rajma. Cover the pan and let the Rajma simmer on low heat for about 5 minutes, allowing the flavors to blend together. Garnish the Rajma with freshly chopped coriander leaves.

Your Punjabi style Rajma is now ready to be served. Enjoy it with steamed rice, roti, or naan for a delicious and hearty meal.

Do give this recipe a shot. I am sure this will be your family’s new favourite. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. 🙂

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Bored with the same palak saag? Try This Delicious Palak Raita| Spinach Raita

Spinach is an excellent source iron, vitamin C and E, potassium, and magnesium. You can enjoy spinach in so many different ways cooked, raw or frozen. Either eat in chilled salad or sauté with your favorite veggies or make a smoothie but if you are bored using all these way spinach dry this Spinach/Palak raita. This is the best way to use those extra palak and when you are bored with the regular palak saag or palak roti or smoothie. This Spinach Raita is a refreshing and healthy side dish that pairs perfectly with dal rice, parathas, or can be enjoyed on its own. It’s simple to make and adds a delightful twist to your meal.

Ingredients:

  • Oil
  • 1 tsp Cumin seeds
  • 2 cups Palak (spinach), chopped
  • Salt, to taste
  • 1 cup Curd (yogurt)
  • 1 tsp Roasted Cumin powder
  • 1/2 tsp Black salt
  • 1/2 tsp Red chilli powder
  • Additional Salt, to taste

Method:

Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add the chopped palak (spinach) and sauté until the water evaporates and the spinach is cooked through. Add salt to taste while sautéing.

In a bowl, beat the curd until smooth. Add roasted cumin powder, black salt, red chilli powder, and a little more salt to the curd. Mix well to combine.

Once the spinach has cooled slightly, add it to the curd mixture. Mix well to ensure the spinach is evenly distributed.

Serve chilled as a side dish with dal rice, parathas, or enjoy it just like that. I hope you enjoyed reading this recipe. Do give this recipe a shot. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you.

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Ajwain leaves Paratha| Carom leaves flatbread Recipe

Creating a little kitchen garden in my house is no less than a dream for me. Living in a concrete jungle, we crave greenery and put in some effort to make a small kitchen garden. I love planting herbs like mint, coriander, carom leaves, and curry leaves in my kitchen garden, and I often use these herbs in my recipes. Ajwain, also known as carom seeds, is one of my favorites in my kitchen garden. I frequently make ajwain paratha for my kid’s lunch box and as a companion to my morning chai. This ajwain paratha is easy to make and healthy at the same time.

Ingredients:

  • 1 cup wheat flour
  • 1/2 cup finely chopped ajwain leaves
  • 1 tablespoon ajwain seeds
  • 1 tablespoon oil or ghee (plus extra for cooking)
  • 1/2 teaspoon salt (adjust to taste)
  • Water (as needed)

Method:

Wash the ajwain leaves thoroughly and pat dry the leaves, now finely chop them and keep aside.

In a large mixing bowl, take wheat flour and add ajwain seeds, oil or ghee, salt, and the chopped ajwain leaves. Mix everything well to combine the ingredients.

Gradually add water to the mixture, little by little, and knead it into a smooth and firm dough. The amount of water required may vary, so add it gradually until the dough comes together. The dough should be soft but not sticky.

Once the dough is ready, cover it with a damp cloth and let it rest for about 10-15 minutes. After the resting period, divide the dough into small sized portions. Take one portion and dust the rolling surface with flour and roll out the portion into a circle using a rolling pin. Heat a tawa or a non-stick pan over medium heat. Place the rolled paratha on the hot tawa and cook it . Drizzle a little oil or ghee around the edges of the paratha and flip it over using a spatula. Press the paratha gently with the spatula to help it cook evenly and cook for another minute or until both sides are golden brown.

Remove the cooked paratha from the tawa and place it on a plate. Serve the ajwain leaves paratha hot with a side of yogurt, pickle, or any curry of your choice. It also makes a delicious addition to a lunchbox or can be enjoyed with a hot cup of tea.

Enjoy your homemade ajwain leaves paratha! I hope you enjoyed reading this recipe. Do give this recipe a shot. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you.

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Skillet Mushroom and Zucchini Stir Fry- Fresh and Healthy

Sometimes, the best way to enjoy fresh veggies is a simple sauté. I love doing this with zucchini, especially because it cooks up quickly. Skillet sautéed mushroom and zucchini is fresh, healthy and absolutely delicious side dish. This is sautéed to crispy tenderness with garlic, scallions, butter, olive oil and mild spices. It is quick, easy and wholesome. Even kids will love it as a side.

Pair these veggies with scrambled eggs, omelette or roasted chicken. For vegetarians and vegans you can add Indian cottage cheese or tofu to it for protein. It could be your perfect light meal in summers. I paired it with omelette and a toast for breakfast. 

Tips for sautéing Zucchini to prevent it from getting Soggy

  1. Since zucchini contain a large amount of water content, it is best to sauté it at on a high flame. It allows the moisture to evaporate at a quicker rate, allowing the zucchini to brown. It also shortens the cooking time. 
  2. Be mindful when cutting the zucchini. Smaller and uneven pieces can burn more easily at high temperature. 
  3. Don’t overcrowd the zucchini in the pan. This will cause the zucchini to steam and not get browning effect.

Recipe: serves 3

Ingredients 

  • Zucchini: 2 cups, cut into roundels of roughly 1/2 cm thickness
  • Mushroom: 250 grams, chopped length wise
  • Garlic: 3-4 large cloves, cut thinly
  • Scallions: 2, chopped with greens
  • Salt and pepper to taste
  • Italian Seasoning: 1/2 tsp
  • Red Chilli flakes: 1/2 tsp or less
  • Butter: 20 grams
  • Olive Oil: 1 tbsp
  • Lemon juice: 1 tsp

Instructions 

  • Bring cast iron skillet to medium heat. Add half of butter and olive oil.
  • Increase the flame and add zucchini. Sauté at high flame for 3-4 minutes. Remove it from the skillet and set aside. 
  • Now add remaining half of the butter and oil and sauté garlic till it becomes lightish brown. 
  • Then add mushrooms and cook for a minute. 
  • Season mushrooms with some salt and pepper and then add scallions and scallions greens. Cook everything for 4-5 minutes or till mushrooms soften and become brown.
  • Return zucchini to the skillet. Add Italian seasoning and red chilli flakes if using. Mix well and cook for another minute on high flame. 
  • Taste for salt and other seasoning. Add more if required. 
  • Remove skillet from flame and finish it with lemon juice. 

Enjoy the goodness! 🙂

I hope you enjoyed reading this recipe. Do give this recipe a shot. I am sure this recipe will bring you a lot of joy. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. Happy Cooking!