In Curries Indian Cooking North Indian

Mixed Vegetable Curry

Hello Everyone!!

Hope you're amazing.

Unlike usual routine of posting sweets, I just felt like posting what's sitting in my drafts for a while now. It is Mixed Vegetable Curry.



I had almost given up on this curry because my version simply lacked the flavor impact I wanted and it turned out too watery in the absence of cashews and way too rich and heavy with the addition of cashew paste. I feel everyday curries should be simple, easy and light on stomach.

When one of the member's of the group I am part of shared a picture of his dinner, I had asked him for the recipe and he was more than happy to share it. So here's the recipe which is absolutely a keeper in my kitty.

Before posting it here, I tried it a couple of times and the result was super amazing. In case if you're looking for a side to go with roti,phulka, jeera rice or even plain basmati - this should simply up your game. Do try it out and let me know.



Here's my recipe -

How to make Mixed Vegetable Curry
Prep Time
10 Mins
Cook Time
40 mins
Total Time
 50 mins
Course: Main Course - SideCuisine: North IndianServes - 2- 3AuthorSindhura Kalita
Ingredients
  • For Gravy
  • Onion - 2 medium sized - roughly chopped
  • Tomato (hybrid preferably) - 1 medium sized chopped
  • Ginger - 1 inch piece
  • Garlic - 7-8 cloves
  • Cashews - 4
  • Pumpkin Seeds - 2 tbsps
  • Green Chillies - 3-4 
  • Bayleaf - 1
  • Bydagi Red Chillies - 2 (Optional)


  • For Curry
  • Oil - as needed
  • Jeera - 1/2 tsp
  • Butter - 1-2 tbsps
  • Water - 1/4th cup or as required
  • Vegetables - 1 cup chopped (Take whatever you like - carrots, beans, potato, paneer, cauliflower)
  • Red chilli Powder - 1 to 2 tsps
  • Garam Masala - 1 tsp (optional)
  • Coriander powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Salt - as per taste
  • Sugar - Pinch
  • Maggi Masala - 1/2 packet (optional)
  • Kasuri Methi
  • Coriander leaves - chopped 2-3 tbsps



How to Make?
  1. Heat oil in a pan, add everything that's listed under "for gravy". 
  2. Let it cool and grind it into a fine paste without adding much water
  3. Add oil in the same pan and fry vegetables until they are slightly soft. Ensure that they retain their crunch. Get the veggies off pan and keep them aside.
  4. Add butter to the pan, let jeera splutter. Add all the dry masalas and take care not to burn them.
  5. Add ground masala paste and this is the most time consuming step as you need to cook this mixture until oil or butter floats.
  6. Add your vegetables. Mix everything. Add little water and cook till you get desired consistency.
  7. Add salt, kasuri methi, sugar, Coriander and maggi masala. Give a quick stir and viola you're done.
Recipe Notes
  • I realized adding too much water while grinding masala paste just waters down or dilutes your curry. Unless needed, grind your masala paste without water or just few tbsps.
  • Feel free to customize this recipe with spice powders of your choice.
  • I am not sure if you could exclude cashews or pumpkin seeds as they give a perfect base and bind in tomato and onion together. 










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In Baking Desserts Eggless Baking

Hands Down - The Best Eggless Brownie

Hello People,

Hope you're amazing.

I feel terribly sorry for abandoning this blog which helped me come a long way. My mid year - oh wait we're past it - so my Q4 resolution is to blog regularly and revive all my forgotten memories. My best friend gifted me a convection oven to appreciate and encourage my love for cooking. Ever since then - there's no stopping. I had fair share of burnt, wobbly, half baked, over baked disasters along with burnt fingers :(



While I am quite comfortable baking tea time cakes, biscuits and muffins, however I couldn't nail brownies right. Either the wet to dry ratio goes wrong or they are under baked or squished or they are charred to death.

I felt baking brownies wasn't my forte, so I had given up baking these beauties until I found a recipe that doesn't need butter or eggs in my handwritten note.

I was blown by the simplicity of this recipe and also halved the baking measurements to check how this would turn out.

My friend this didn't disappoint me - the crust was perfectly cracked, dense, fudgy and not too sweet - just the way I would like it with some caramel sauce or nutella or with some ice cream or plain. I am not sure if you could call it traditional brownie recipe - I'd say who cares as long as it is a "Brownie" and it is eggless.

Here's my recipe -

How to make (Bake) The Best Eggless Brownie
Prep Time
10 mins
Bake Time
30 mins
Total Time
40 - 50 mins
Course: Dessert
Cuisine: American
Makes - 6 - 7 squares
AuthorSindhura Kalita

Ingredients
  • Dry Ingredients
  • All Purpose Flour - 1/2 cup + 1/4th cup
  • Sugar - 1/2 cup + 2 tbsps
  • Baking Powder - 1/4th tsp
  • Cocoa Powder - 1/4th Cup
  • Wet Ingredients
  • Oil - 6 tbsps
  • Water - 6 tbsps



How to Make?
  1. Sift your dry ingredients in a bowl.Mix all the ingredients.
  2. Take another bowl and add in your wet ingredients. Give a quick stir to form an emulsion. 
  3. Preheat your oven to 180 degrees.
  4. Fold dry ingredients into wet. Basically, you would add your dry ingredients in batches to your wet and combine or fold in a way without any lumps.
  5. Grease a brownie mould or even a cake mould works (you could cut them into brownies or slices later) with some butter and line a parchment or butter paper.
  6. Pour this batter and tap until air bubbles pop.
  7. Bake at 180 for 30 - 35 mins until done or until a tooth pick comes clean.


Recipe Notes
  • You can double the baking measurements if you'd like to bake in huge quantities.
  • Feel free to customize this recipe with some nuts.
  • You can slather nutella or caramel sauce and make these beauties into nutella brownies or caramel brownies.

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