Spicy Gravies

Palak channa  Spinach - 250 grams or a bunchChickpeas - 1 cupGreen Chili - 2 (finely chopped)Garlic - 1 cloveFennel seeds - 1/4 tspnCumin seeds - 1/2 tspnBrinji leaf - a small leafOnion - 1Ginger Garlic Paste - 1/2 tspnTomato - 3Turmeric powder - 1/4 tspnChili Powder or Masala Powder - 1/2 to 1 tspn (Depends on your spice level)Cumin powder - 3/4 tspnCoriander powder - 1 ½ tspnLemon juice - 1 tspnSalt - to tasteOil - 1 or 2 tspns

Soak Chickpeas in water for 6 to 8 hours. Cook Chickpeas till they are tender. If you are using pressure cooker, cook till 3 to 4 whistles.Finely Chop Green chilies, Onion and Tomatoes. Keep all this aside.Heat a tspn of Oil in a pan. Add Green Chilies and Garlic, fry till garlic turns into golden brown. Add Spinach and saute till all the leaves are wilted.Remove from heat and let this mix cool for at least 10 minutes. Then grind this mix in a blender. Now the spinach puree in ready.Heat 1 or 2 tspns of Oil in a pan. Add Fennel seeds, Cumin seeds and Brinji leaf. Once it starts spluttering add Onion and fry till it turns into golden brown.Add Ginger Garlic Paste and fry till the raw smell goes.Add Tomatoes and fry till they are soft. Then Add Turmeric powder, Chili powder, Cumin powder, Coriander powder and fry till the smell of masala goes.Add Spinach puree, Salt, Lemon juice and very little Water(water used to cook chickpeas) to it. Cover and cook for 5 minutes. Stir this once in a while to avoid burning the bottom.Finally add Chickpeas. Again, Cover and cook for 5 minutes. Remove from heat and serve.

Methi chole Chickpeas - 1 cup (soak overnight and then cook)Cinnamon - 1 stickCumin seeds - 1/2tspFenugreek seeds - 1/4 tspGreen chilli - 3 to 4 ( cut lengthwise)Ginger - 1 tsp (grated)Fenugreek leaves - 1 cup (cleaned & washed)Channa masala powder - 1 tbspTurmeric powder - 1/4 tspHing - a pinchTomato - 1 (finely chopped)Tamarind paste - 1/2 tspGaram masala powder - 1/4 tspCoriander leaves - for garnishingSalt - to tasteOil/ghee - 1 tbsp

Soak Chickpeas overnight and then cook till they are tender.Heat Ghee in a pan and add Cinnamon, Cumin seeds, Fenugreek seeds. Then add Green chilli and Ginger, fry for 1 or 2 minutes. Then add Fenugreek leaves and mix well.Add Channa masala powder, Turmeric powder, Hing, Salt and mix well. Then add Tomatoes and fry well.Add cooked Chickpeas and a cup of water, leave this to boil for 5 minutes. Then add Tamarind paste, mix well and cook for another 5minutes.Now add Garam masala powder and allow the gravy to thicken. Finally add coriander leaves.

Capsicum gobi masala :Cauliflower-1cupGreen peas-1/2cupCapsicum-1Onion-4Tomato-3Ginger-2inch pieceGarlic -10Cloves-2Star anise-only 2 petalsPoppy seeds(khaskhas)-1/2tspGreen chilli-2noChilli powder-1tspCorn flour-2tspMilk-50mlCoriander- to garnishGhee or oil -4tsp

Clean the Cauliflower and keep aside.Cut 3 Onions into small pieces and 1 into big cubes, cut Capsicum into large cubes and keep them  aside.In a pan take 2tsp of oil. Fry Cloves, Star anise and add Onion(finely chopped), Khaskhas, Ginger and Garlic.After Onion is cooked add Tomato and fry till Tomato is completely fried, then grind it to a fine paste Now heat the pan with oil and fry large cubes of Onion, Capsicum and keep it asideThen fry Cauliflower, Green peas in the same oil for 2 minutes.Add Green chillies, Ground paste, Chilli powder and mix well. Let it cook till  all vegetables are cooked.Now mix Corn flour with Milk. Add it to the gravy to make the gravy thick.  Boil it for 4 minutes. Add the fried Onion, Capsicum and Coriander leaves to it. Serve hot .

Capsicum Paneer masala:Capsicum - 1 noOnion - 1 no(big)Paneer - 50 gmTomato - 1 no(big)Green chilly - 1 noGarlic - 2 podGinger garlic paste - 1 spoonTurmeric powder - a pinchCumin seed powder - 1 tspGaram masala powder - 2 tspCoriander powder - 1 spoonChilly powder - 1 spoonSalt and Oil - as requiredCoriander leaves - for garnishing

Cut Capsicum in to square shape and cut Paneer in to cubes. Chop Green chillies and Garlic in to fine pieces. Cut Onion into four pieces, take out the top layer of onion & chop the inner layer in to fine pieces. Chop Tomato.Heat a pan. Add Oil, chopped Garlic, Green chilly and fry. Add Capsicum and Onion, fry till it becomes gold brown in color. Add Tomato,  Ginger garlic paste and fry till it becomes soft.Add Paneer, Chilly powder, Turmeric powder, Garam masala powder, Cumin seed  powder, Coriander powder and salt. Stir till the raw flavour of masala goes out.Then add the required water and cook for some time. Finally garnish with coriander leaves. Serve hot.

Groundnut kuruma:Groundnut-2cupCarrot-2noPotato-1noOnion-2nosTomato-2nos Garam masala-2tspGrated coconut-1cupFennel seeds-1tspPoppy seeds-1/2tspCinnamon stick-2Coriander leave- to garnish…Soak the Groundnut for 4-5 hours Grind the Coconut,Fennel seeds,Poppy seeds into fine paste.Cook the Ground nut in a pressure cooker.Pour Oil in a pan. Add Cinnamon sticks, Onion, Tomato. Fry them till onion turns pink.Then add Carrot, Potato(small cubes), Coconut paste,Garam masala and cooked ground nut.Cook it till the masala is cooked or else pressure cook for 2 whistleGarnish with coriander leaves

Vegetable kuruma

Vegetables - 2 cups (Carrot, Beans, Cauliflower, Potato, Peas or any veggie of your choice) Cinnamon - 1 inch stickCloves - 2 to 3Brinji leaf - 1 small leafCumin seeds - 1/2 tspnOnion - 1 (small)Green Chilli - 2Ginger Garlic Paste - 1 tspnTomato - 1Turmeric powder - 1/4 tspnChili powder - 1/2 to 1 tspn (adjust to your spice level)Coriander powder - 1 tspnGaram masala powder - 1/4 tspnSalt - to tasteOil - 1 or 2 tspnCoriander leaves - 2 to 3 sprigs

Grind and make a paste of:Poppy seeds(kasa kasa) - 3/4 tsp Coconut - 3 to 4 tspn(grated)Cut Vegetables and Tomato into small cubes. Chop Onion into thin slices. Slit Green chilies length-wise. Grind and make a fine paste of Poppy seeds and grated Coconut. Keep all this aside.Heat Oil in a Pressure cooker. Add Cinnamon, Cloves, Brinji leaf and Cumin seeds. Once the seeds starts spluttering add Onion and Green chilies, saute till Onion turns into light brown.Add Ginger garlic paste and saute till the raw smell goes. Add all the Vegetables and Tomato, fry for 2 minutes.Then add Turmeric powder, Chili powder, Coriander powder, Garam masala powder, Ground paste(Poppy seeds and Coconut), Salt and 2 to 3 cups water. Cover and cook for 2 to 3 whistles. Once the steam is released from the cooker, add chopped coriander leaves and serve.You can also cook this kuruma in ordinary pan.

Black eye Peas

Black eyed peas - 1/4 cupOnion - 1/2Tomato - 1Garlic - 2 to 3 clovesGreen chili - 1 or 2Hing - 3 to 4 pinchesTurmeric powder - 1/4 tspnMasala powder or Sambar powder - 1tspnSalt - to tasteWaterFor tampering:Mustard seeds and Urad dal - 1/2 tspnCumin seeds - 1/2 tspnCurry leaves - 1 or 2 sprigsOil - 1 or 2 tspn Soak Black eyed peas overnight.Pressure cook all the ingredients together with enough water for 3 to 4 whistles. Open the cooker once the pressure is released.With the help of masher, mash all the ingredients till its creamy. For tampering: Heat Oil in a pan. Add Mustard seeds, Urad dal and Cumin seeds. Once it starts spluttering add Curry leaves and pour this to the curry.

Ulli theeyalSmall Onion - 15Tomato - 2Drumstick - 5 to 6 pieces (optional)Tamarind - small gooseberry sizeSalt - to tasteOil  Roast and make a fine paste of:Small Onion - 2Fenugreek seeds - 1/4 tspnCoconut (grated) - 3 tbspnCurry leaves - a sprigChilli powder - 1/2 to 1 tspnCoriander powder - 1 tspnMasala powder - 1 tspnTurmeric powder - 1/4 tspn

For tampering:Mustard seeds and Urad dal - 1/2 tspCurry leaves - a sprig

Heat a tspn of Oil in a pan. Add 2 small Onion, Fenugreek seeds, Coconut and Curry leaves. Fry till the Coconut turns into nice brown color.After that, grind the roasted items with Chilli powder, Coriander powder, Masala powder and Turmeric powder.Soak Tamarind in water for 20 minutes. Then extract tamarind juice from it.Heat Oil in a pan. Add Onion and fry till they are light brown.Add Drumstick and Tomato, fry for 2 to 3 minutes. Then add the ground paste and fry till the smell of masala goes.Add Tamarind juice and a cup of water. Bring this to boil once, then reduce the heat, cover and cook for 5 to 10 minutes. Remove from fire.For tampering: Heat 1 or 2 tspns of Oil in a pan. Add Mustard seeds and Urad dal. Once it starts spluttering, add Curry leaves and pour this mix to the curry.

Vazhakai puli gravy

Plantain - 20 to 25 (length-wise cut pieces) Tamarind - small gooseberry sizeMustard seeds and Urad dal - 1/2 tspnCumin seeds - 1/2 tspnCurry leaves - a sprigDry red chili - 1Turmeric powder - 1/4 tspnChili powder - 1/2 tspnCoriander powder - 1 tspnCumin powder - 1/2 tspnSalt - to tasteOil

For Paste:Onion - 1/2Garlic -2 clovesTomato - 1Coriander leaves - 2 to 3 sprigs Fennel seeds - 1/4 tspn

Scrape the outer skin of Plantain and cut them into paneer sized cubes. Soak Tamarind in water for 20 minutes, then extract tamarind juice from it. Cut Onion and Tomato into small pieces. Keep everything aside. Heat enough Oil in a pan to deep fry the Plantain pieces. Once the Oil is hot enough, drop the Plantain pieces and deep fry them till they are golden yellow.  Keep it aside.Heat a tspn of Oil in a pan. Add Garlic, Onion and fry till they are golden brown. Then add Tomato and fry till they are little soft.Then remove from heat, add Fennel seeds and chopped Coriander leaves. Once this cools completely, grind them into a fine paste.Keep this aside.Heat 1 or 2 tspns of Oil in a pan. Add Mustard seeds, Urad dal and Cumin seeds. Once the seeds starts spluttering, add dry red chili and Curry leaves.Then add the ground paste and fry for 2 minutes. Add Turmeric powder,Chili powder, Coriander powder, Cumin powder and fry till the smell of masala goes.Add Tamarind juice, Salt and 1 or 2 cups of water to it. Bring this to boil to once, then reduce the heat to medium, cover and cook for 10 minutes.Then add deep fried plantain pieces and cook again for 5 minutes.

Dal Toor Dal - 3/4 cupOnion - 1/2Garlic - 1 or 2 clovesGreen Chili - 3Tomato - 1 Hing - 2 to 3 pinchesTurmeric powder - 1/4 tspnChili powder - 1/4 tspnCoriander powder - 1 tspnTamarind - small gooseberry sizeSalt - to taste

For tampering:Mustard seeds and Urad dal - 1 tspnCumin seeds - 1 tspnCurry leaves - 2 sprigsOil - 2 to 3 tspn  Wash dal in water. Cut Onion and Green chili length-wise. Chop Tomatoes. Soak Tamarind in water. Keep all this aside.Add Dal, Onion, Garlic, Green chili,Tomatoes, Hing, Turmeric powder, Chili powder, Coriander powder and 3 cups of water in a pressure cooker. Cover and Cook for 4 to 5 whistles.In the meantime, extract the tamarind water from the soaked tamarind. Once the pressure is released from the cooker, add tamarind water and Salt to it. Bring this to boil once and remove from heat.Heat Oil in another pan. Add Mustard seeds,Urad dal and Cumin seeds. Once the seeds starts spluttering, add Curry leaves and pour this to the dal and mix well.

Bottle gourd curry

Bottle gourd - 2½ cupsTurmeric powder - 1/4 tspnSalt - to tasteCurd - 1/2 cup (beaten)Grind and make a paste of:Green chili - 3Garlic - 1 cloveCumin seeds - 1/2 tspnCoconut - 1/4 cupFor tampering:  Mustard seeds and Urad dal - 1/2 tspnFenugreek seeds - 1/4 tspnCurry leaves - 1 or 2 sprigsOil - 1 or 2 tspn

Scrape the outer skin of Bottle gourd and cut into cubes. Boil water in a pan. Add Bottle gourd, Turmeric powder, Salt and cook.Meantime, grind and make a fine paste of Coconut, Cumin seeds,Green Chili and Garlic by adding little water. Once the Bottle gourd is almost cooked, add the ground paste and cook for 10 minutes or till the raw smell goes.Then reduce the heat to low and add the beaten Curd. Mix well and remove from heat once the curd is just warm. Do not let this boil.Heat Oil in another pan. Add Mustard seeds and Urad dal, Once it starts spluttering add Fenugreek seeds and Curry leaves. Remove from heat and pour this mix to the curry.

Potato gravyPotato - 3 (peel & cut in to medium pieces)Onion - 1 (finely chopped)Tomato - 2Salt - to tastePeas - 1/4 cup (optional)Water - 2 cupsOil - 1/4 cupCinnamon - 1 small stickCurry leaves - 7 to 8

For Masala paste: (Grind and make a paste of the below mentioned ingredients)Ginger - 1 small pieceGarlic - 6 clovesTurmeric powder - 1/4 tspnRed chili powder - 2 tspn (Adjust with your spice level)Coriander powder - 1 tspFennel seeds (Perunjeeragam) - 1/2 tspn

For Coconut paste: (Grind and make a paste of Coconut and Fried Chana dal)Coconut - 3 tbspnFried Chana dal (Pottu kadalai) - 2 tspn  Heat Oil in a deep pan. Add Cinnamon, Curry leaves and Onion, fry till they are golden brown.Add Tomatoes and fry till they are soft. Add Potatoes and fry for 2 to 3 minutes.Add ground Masala paste and salt, fry till the raw smell of masala goes.Add water and cover the pan with a lid. Cook till the Potatoes are cooked.Then add ground Coconut paste to it and allow this to boil once. Remove from heat

Kadhai baby cornBaby corn- 4Capsicum- 1Lemon juice- 1/2Onion- 1Tomato puree-2Ginger Garlic paste- 1 tspTurmeric powder- 1/4 tsMilk- 1/4 cupOil and salt- as required

Fry and Grind:Cinnamon- a small pieceCloves-1Cardamom- 1/2Bay leaf- 1/4Coriander seeds- 1 spoonRed chili- 2Cumin seeds- a pinchFennel seeds (saunf)- a pinchPepper corns- 4 or 5

Cut Onion, Capsicum and Baby corn. Keep aside.Heat Oil in a pan and add Capsicum, saute till it turns soft or for 3 min.Cook the cut baby corn in 2 cups of water with salt and lemon juice for 2 to 3 min. Then drain the Water.Heat Oil in a pan. Add boiled Baby corns and fry for 5 minutes in low flame. Keep this aside.Fry Cinnamon, Cloves, Cardamom, Bay leaf, Coriander seeds, Red chili, Cumin seeds,Fennel seeds and Pepper corns without any Oil. Fry till it turns dark in color or for 30 sec in low flame.Dry grind all the fried ingredients without Water.Heat Oil in a pan. Add ground items, Onion, Ginger Garlic paste and fry till Onion turns into light brown in color.Then add Tomato puree and Turmeric powder, fry till it becomes dark in color.Add a cup of water, fried Baby corns and Capsicum, cook for 3 minutes.Finally add Milk and cook till it turns dry.

Gobi Manchurian dryCauliflower - 1/4 portion of a large CauliflowerGreen chili - 1 or 2Garlic - 2 to 3 cloves of large sizeOnion - 1/4Soy sauce - 3 tspnTomato sauce - 2 tspnChili sauce - 1½ tspnOil - 1 or 2 tspn

For batter:All purpose flour (Maida) or Corn flour - 3 spoonsRice flour - 2 spoonsGinger garlic paste - 1/2 tspnChili powder - 1/2 tspnSalt - to tasteOil - to deep fry

Cut Cauliflower into small florets. Boil water in a pan with little Turmeric powder and Salt. Add Cauliflower florets and leave that in hot water for 5 minutes. Cut Onion into big chunks. Chop garlic into small pieces. Keep all this aside.Prepare the batter by mixing All purpose flour, Rice flour, Ginger garlic paste, Chili powder, Salt and Water in a bowl. The batter should not be too thick or too thin.Heat enough Oil in a pan to deep fry. Once the Oil is hot enough, reduce the heat to medium. Dip the cauliflowerflorets in batter, drop gently into the hot Oil, turning once in a while, deep fry them till they are golden brown and crispy. Deep fry all the cauliflower florets like this.Remove them and drain on paper towels.Then heat 1 or 2 tspns of Oil in another pan. Add Green chilies and Garlic, fry them for a minute.Add Onion and fry them for 2 minutes.Add Soy sauce, Tomato sauce, Chili Sauce and saute it for 1 or 2 minutes.Add 1/4 cup of water and cook this for 2 minutes in medium heat. If you want gravy add some more water.Finally add deep fried Cauliflower florets and mix it with the sauce for 1 or 2 minutes. Then remove from heat

Cauliflower carrot paruppu kootu  Cauliflower- 2 cupsCarrot- 1 cupRed gram dal(Thuvaram paruppu) , Channa dal(Kadalai paruppu) and Green gram dal(Pasi paruppu)- 1/2 cup eachCoriander seeds- 4 tspnsCumin seeds- 1 tspGrated coconut- 2 spoonsGreen chili- 2Garlic- 3 to 4Turmeric powder- 1/4 tspMustard seeds and urad dal- 1/2 tspOnion- 1/2Curry leaves- fewOil and Salt- as required

Cut and cook Cauliflower, Carrot with Turmeric powder.Cook Red gram dal, Channa dal, Green gram dal and Garlic in pressure cooker.Heat little Oil in a pan, add Coriander seeds and Cumin seeds, fry till it turns into light brown color.Grind the fried items with Grated coconut, Green chilies and Water.Heat Oil in pan. Add Mustard seeds and Urad dal to the pan. Once it splutters add Onion and Curry leaves. Fry till it becomes brown in color.Then add ground items, Salt, cooked dal and vegetables. Cook for 3 to 4 minutes or till it becomes thick.

VEGETABLE MANCHURIAN

1 tsp ajinamoto 30 grams beans 1 cup boiled rice

100 grams cabbage 2 number capsicum pepper

150 grams carrots 50 grams cauliflower 2 piece celery

3 tbsp chilli paste 3 piece choppe gr chillies

30 grams chopped garlic 3 tbsp corn flour

1 large ginger 1 to fry oil 2 number onion

2 tsp pepper pdr 1 to taste salt 2 tbsp seasame oil

4 tbsp soya sauce 1 springs spring onion 1 tsp sugar

3 tbsp sweet and sour sauce 

Boil /steam finely chopped minced vegetables and bind with some corn flour and rice with all shown spices and make small lumps the size of a ping pong ball. roll in corn flour and deep fry make sauce as shown add cumin ,2 tbsp chopped garlic ,1 tbs chopped ginger and chopped onion add soya sauce,pepper,chilli paste,spring onion ,ajinamot sweet sauce or sugar stock and cook thicken with cornflour mixture adding very little at a time add fried dumpling or cauliflower Serve hot with noodles or rice.

VEGETABLE 65

2 pinch ajinamoto 1/2 number cauliflower

1 pinch coriander pdr 1 cup corn flour

1 pinch cumin 2 tsp garlic 2 tsp ginger

1 cup maida flour 2 tsp mirchi powder    oil

1 small onion 1 piece potato

1 cup rice boiled Or use pakoda mixture  1 to taste Salt 

1 piece zukini or any vegetable

cut vegetables into small size  and coat it with  either pakoda mixture(see my pakoda video) make a thin batter with out soda or coat it with rice and flour batter and deep fryheat oil add cumin add chopped ginger garlic  onion(optional and all other spices as shown add chilli garlic , red color , and soya sauce with pinch of ajinamoto and toss the fried vegetables serve hot the rice batter will absorb oil , to prevent add extrd maida , vah chef recommends besan batter

PANEER CHOPS

Ingredients:
3 - medium onions 5 cloves - garlic 1 tsp - ginger
4 tbsp - vinegar1 cup - yoghurt1 tsp - garam masala
1 level tsp - chilli powderSalt to taste1/2 tsp - coarsely ground pepper
1 kg - paneer, cut into 2 inch x 2 inch squares, 1/2 inch thick
2 - egg whitesBreadcrumbs

Mix onion-ginger-garlic paste, vinegar, yoghurt, garam masala, chilli powder, salt and pepper. Add the paneer, salt and pepper. Make sure the paneer is well coated with the mixture. Set aside for 10-15 mins. In the meantime, beat the egg whites lightly. Keep aside. Drain each paneer square. Dip each piece in the beaten egg white, coat with breadcrumbs and shallow fry in a non-stick pan till golden brown. Serve hot.

DRUMSTICKS IN RED GRAVY

Ingredients:
5 drumsticks, scraped, cut in 2"-3" pieces
3 ripe firm tomatoes, grated
1 onion grated2 flakes garlic grated
1" piece ginger, grated1 stalk curry leaves
1 tsp. coriander leaves finely chopped
1 tbsp. coconut, finely scraped
1 tsp. red chilli powder 1 tsp. coriander seed (dhania) powder
1/4 tsp. turmeric powder 1/4 tsp. garam masala powder
2 pinches asafoetida powder1/2 tsp. sugar
salt to taste1/2 tsp. each cumin & mustard seeds1 tbsp. Oil

Heat oil, add cumin & mustard seeds, asafoetida Allow to splutter. Add ginger, onion, garlic, stirfry till oil separates. Add drumsticks, stir, cover and simmer till halfdone, stirring occasionally. Add tomato, curryleaves, coconut, stirCover and cook till drumsticks are almost done.Add all dry masalas, sugar, salt, 1/4 cup water. Cover and cook till drumsticks are tender to touch. Pour into serving bowl, garnish with coriander leaves. Serve hot with thin phulkas, puris or steamed rice

CHILLIPANEER

pinch pinch ajinomoto 1 tsp chilli garlic sauce

1/2 tsp coriander powder 1 1/2 tbsp Corn flour

1/2 tsp cumin seeds 7 number curry leaves

1 number egg 1 tsp garlic chopped

1/2 tbsp ginger garlic paste 4 number green chillies

1 tsp lime juice 1 tbsp maida

for fying  oil 1/2 cup onion

1 lbs paneer 1  cup red bell pepper as per taste  salt 

1 tsp soya sauce as needed   water 

1 cup yellow bell pepper  Cut paneer into cubes.

Take a dish add salt,ginger garlic, water,egg and mix well and pour on the cubes mix well and add maida.Take oil to fry add the mixed paneer into it and fry in very slow flame. Take a pan add oil cumin,garlic,ginger garlic paste,chopped green chill,onion,coriander powder,little water,chill garlic sauce,ajinomato,red bell pepper,yellow ,chilli powder,soya sauce,curry leaves,salt,lime juice, if you want to add colour u can, now add paneer and mix well,Finely finish it off with coriander leaves.

Easy bhindi masala

300 gms bhindi (cut into half an inch)2 onions finely chopped

2 tomatoes finely chopped1 tsp ginger garlic paste

2 tsps red chilli powder1/2 tsp turmeric powder

1/2 tsp mustard1/2 tsp jeerafew curry leaves and coriander

salt to taste

heat oil and splutter mustard and jeera.add ginger garlic paste and curry leaves.fry the onions well into the oil.add the red chilli and turmeric and salt.now add the tomatoes also and cook till tomatoes are soft and the oil shows up.add in the cut bhindis.keep stirring in between to ensure it does not stick to the bottomcover and cook on simmer till bhindis are soft and done

Brinjal in tomato

5      ggplants (Brinjal)1/2 cup chopped Onion2 cloves Garlic

5-6 medium Tomatoes1 tblsp Vegetable/Olive oilsalt & pepper to taste

Wash the Eggplants, pierce each one with a sharp knife.In a baking tray, place the Eggplants & Garlic cloves.Roast the eggplants and garlic in a oven at 180c for 20-30 minutes or until the skins turn wrinkly and brown. Remove and allow to cool.Remove the skin of the eggplant. squeeze each garlic clove & mix it with the eggplant.In a pan, heat Oil. Add chopped Tomatoes, Salt & Pepper. Mix well until Tomatoes are soft & pulpy.Add the Eggplant & garlic mixture to the Tomato mixture. Mix well stirring constantly for 4-5 mins on Medium heat. Serve hot with steamed Rice, Rice Roti, Poori or even on Pasta with little cheese.

Baingan ka madrasi bharta

1/2 kg brinjals4 green chillies2 big onions (sliced)125 g tamarind pulpsalt to tastefew leaves of mint1 tbsp red chilli powderoil as req

Boil brinjals and pill its skin.Grind brinjals and make a burta.Now add red chilli powder and salt in the burta.Heat a oil in a pan and fry onion till turns in golden color, and add bhurta in it.Now add tamarind pulp in this mixture.Cook for few minutes and add chopped green chillies and mint leaves.Now cook it very well when it leaves oil in a surface then turn out in a bowl.Serve with boil rice or chapatis

BLACK CHANNA MASAL

2 cups Black chana (socked for 2 hrs)3 Onions chopped

2-3 tomatoes chopped2-3 Green chilies

1 tsp ginger garlic paste1 tsp Red chilies powder

1 tsp garam masala1 tsp Coriander powder

Coriander leavesSalt to tasteTake oil in cooker add onions cook till brown.Now add green chilies, ginger garlic paste, tomatoes, red chilies, garam masala, coriander powder, salt and cook well.Add black chana and stir well for 5 min and add 1 glass of water and pressure it for 10-15 min or till black chana is cooked.Close the gas, add coriander leaves and serves hot with chapattis.

GREEN MUNG DAL

2 cups green mung dal (soaked for 1 hr)2-3 onions chopped1-2 tomatoes chopped2 green chilies1 tsp red chilies powder 1 tsp turmeric powderSalt to tasteCoriander leaves1 tsp garam masala1 tsp ginger garlic paste Take oil in cooker add green chilies and onions cook for 5 min.Now add all the ingredients expect coriander leaves, stir well till tomatoes get soft.Keep stirring for 10 min and add 1 ½ glass of water and pressure for 10-15 min or till the mung dal gets cooked properly.After cooked mash the dal and add coriander leaves. Serve hot with chapattis.Note: Don’t smash dal too much.

Baby corn manchurian

Baby corn- 6Rice flour- 1 spoon

Corn flour- 2 spoonGinger and Garlic paste- 2 tspn

Onion- 1Green chilies- 2Chili powder- 1/2 tspnTomato sauce- 2 tspn

Soya sauce- 1 tspnCoriander leaves- 3 strings

Oil and Salt- as requiredSemi cook the Baby corns in little salted water. Drain out the excess of Water.Then add Rice flour, Corn flour, Ginger and Garlic paste, Chili powder, Tomato sauce(1 tspn), Salt and mix well.Heat Oil in a pan to fry. Fry the Baby corns in that and keep it aside.Heat another pan with 2 spoon of oil. Add Garlic, Onion, green Chilies and fry till it becomes golden brown in color.Add the fried Baby corns, Tomato sauce(1 tspn), Soyasauce and Salt. Fry for 10 minutes in medium flame (If required add little water and fry till the water evaporates.) Finally add Coriander leaves to garnish.

Baby corn capsicum curry

Baby corn – 3 sticksCapsicum -1

Onion – 1Tomato – 1 Ginger garlic paste – 1 tspn

Chilli powder – 1 tspnTurmeric powder – a pinch

Masala powder – 1 spoonCoriander powder – ½ spoon

Grated coconut – 3 spoonsMustard seeds and urad dhal – 1 tspn

Curry leaves – a fewSalt and oil – As required

Cut Baby corn, Capsicum, Onion and Tomato into small pieces.

Cook Baby corn pieces by adding Turmeric powder and little salt in pressure cooker.Heat a pan. Add oil, Mustard seeds and Urad dhal. Once it splutters, add Curry leaves, Onion and capsicum.Fry all the above items till it becomes golden brown in color. Then add Tomatoes and fry till it becomes soft.Then add Ginger Garlic paste,Chili powder, Masala powder, Coriander powder and salt.Once the raw smell of masala goes, add the cooked Baby corn and fry for sometime. Then add the required Water and cook for sometime.Finally add Coconut milk(by grinding coconut with water) into the Baby corn gravy

Kadhai Baby corn Capsicum

Baby corn- 4 Capsicum- 1

Lemon juice- ½ Onion- 1Tomato puree-2

Ginger Garlic paste- 1 tspTurmeric powder- 1/4 tsp

Milk- 1/4 cupOil and salt- as required Fry and Grind:

Cinnamon- a small pieceCloves-1Cardamom- 1/2Bay leaf- 1/4

Coriander seeds- 1 spoonRed chili- 2Cumin seeds- a pinch

Fennel seeds (saunf)- a pinchPepper corns- 4 or 5

Cut Onion, Capsicum and Baby corn. Keep aside.Heat Oil in a pan and add Capsicum, saute till it turns soft or for 3 min.Cook the cut baby corn in 2 cups of water with salt and lemon juice for 2 to 3 min. Then drain the Water.Heat Oil in a pan. Add boiled Baby corns and fry for 5 minutes in low flame. Keep this aside.Red chili, Cumin seeds,Fennel seeds and Pepper corns without any Oil. Fry till it turns dark in color or for 30 sec in low flame.Dry grind all the fried ingredients without Water.Heat Oil in a pan. Add ground items, Onion, Ginger Garlic paste and fry till Onion turns into light brown in color.Then add Tomato puree and Turmeric powder, fry till it becomes dark in color.Add a cup of water, fried Baby corns and Capsicum, cook for 3 minutes.Finally add Milk and cook till it turns dry.

Palak Paneer

Ingredients:

Spinach - 225 grams or a bunch

Paneer - 250gmsGhee - 2 tbspCumin Seeds - 1 tsp

Onion - 1 medium (finely chopped)

Green chili - 2 (cut lengthwise)Ginger Garlic Paste - 1/2 tsp

Chili powder - 2 tspn (Adjust with your spice level)

Trumeric powder - 1 pinchGaram masala powder - 1/2 tsp

Tomato - 1 medium (pureed)water - 1/4 cup

Chop Onion and Green chili into small pieces. Grind Spinach with little water in blender and make a paste. Keep all this aside.Heat Ghee in a deep pan, fry Paneer cubes till they are golden brown. Remove them and keep aside.

Heat Ghee in the same pan. Add Cumin seeds and let them splutter. Add Onion and Green chili, fry till Onion turns into golden brown.Add Ginger Garlic Paste and fry till the raw smell goes.Add Turmeric powder, Chili powder, Garam masala powder and Salt. Fry till the raw smell of masala goes.Add Tomato puree and cook for 5 mins. Add Spinach paste and cook for another 5 minutes.Then add Paneer cubes, cover and cook for another 5 minutes. Then add water and cook for 5 to 7 minutes in medium heat .Finally garnish with butter flakes.

Dal Makhani

Black lentil - 1 cupKidney beans - 1/2 cupGhee - 2 tbspnCumin Seeds - 1 tspn

Onion - 1 (medium)Green Chilies - 2

Ginger Garlic Paste - 1/2 tspnRed Chili powder - 1 tspn

Turmeric powder 1/2 tspn

Tomato - 1 (finely chopped )Butter - 5 tbspn

Garam masala powder - 1 tspn

Coriander leaves - For Garnishing

Soak Black lentil and Kidney beans for 6 hours.Finely Chop Onion and Green Chilies. Cook dals in pressure cooker. Keep this aside.Heat Ghee in a deep pan. Add Cumin seeds and let them splutter.Add Onion, Green Chilies and fry till Onion turns into golden brown.Add Ginger Garlic Paste and fry till the raw smell goes.Add Turmeric powder, Chili powder, Garam masala powder and Salt, fry till the raw smell of masala goes.add tomatoes and fry till they become soft.Now add the cooked dals and a cup of water(in which dals cooked). Cook for 5 more minutes and mix well.Add Butter and cook for another 5 more minutes.

Black Chickpeas Curry (Kadala Curry)

Black Chickpeas (Kondai Kadalai) - 1 cup

Onion - 1 Turmeric Powder - 1/4 tspn

Salt - to tasteOil - 3 to 4 tspnsRoast and make a fine paste of:

Coriander Seeds - 1 ½ tspnCumin Seeds - 1/2 tspn

Dry red chilies - 3 to 4 (Adjust with your spice level)

Cinnamon - very small pieceCloves -2

Fennel seeds - 1/4 tspnCoconut(grated) - 4 to 5 tspns

Soak Black Chickpeas overnight. After that, Cook Black Chickpeas with little salt till they are tender.Heat a tspn of oil. Roast Coriander seeds, Cumin seeds, Dry red chilies, Cinnamon, Cloves and Fennel seeds till they are light brown. Remove from heat.Roast grated Coconut till they are dark brown. Remove from heat.Heat a tspn of oil. Add 1/2 of the Onion and fry till they are golden brown and then remove from heat.Grind all the roasted ingredients(from step 2,3,4) with a tspn of cooked chickpeas into a fine paste.Heat 2 tspns of Oil in a pan, add Mustard seeds and Urad dal. Once the seeds starts spluttering, add Curry leaves and the remaining Onion(finely chopped) and fry till they are golden brown.Add Turmeric powder, ground masala paste and 1 or 2 cups of water(water used for cooking Chickpeas). Cook this masala for 5 to 10 minutes.Then add cooked Chickpeas and Salt. Bring this to boil and then reduce the heat. Cook the curry for 7 to 10 minutes in medium heat. Remove from heat and serve.

Palak Channa (Chickpeas in Spinach puree)

Spinach - 250 grams or a bunchChickpeas - 1 cup

Green Chili - 2 (finely chopped)Garlic - 1 clove

Fennel seeds - 1/4 tspnCumin seeds - 1/2 tspn

Brinji leaf - a small leafOnion - 1

Ginger Garlic Paste - 1/2 tspnTomato - 3

Turmeric powder - 1/4 tspn

Chili Powder or Masala Powder - 1/2 to 1 tspn (Depends on your spice level)

Cumin powder - 3/4 tspnCoriander powder - 1 ½ tspn

Lemon juice - 1 tspnSalt - to tasteOil - 1 or 2 tspns

Soak Chickpeas in water for 6 to 8 hours. Cook Chickpeas till they are tender. If you are using pressure cooker, cook till 3 to 4 whistles.Finely Chop Green chilies, Onion and Tomatoes. Keep all this aside.Heat a tspn of Oil in a pan. Add Green Chilies and Garlic, fry till garlic turns into golden brown. Add Spinach and saute till all the leaves are wilted.Remove from heat and let this mix cool for at least 10 minutes. Then grind this mix in a blender. Now the spinach puree in ready.Heat 1 or 2 tspns of Oil in a pan. Add Fennel seeds, Cumin seeds and Brinji leaf. Once it starts spluttering add Onion and fry till it turns into golden brown.Add Ginger Garlic Paste and fry till the raw smell goes.Add Tomatoes and fry till they are soft. Then Add Turmeric powder, Chili powder, Cumin powder, Coriander powder and fry till the smell of masala goes.Add Spinach puree, Salt, Lemon juice and very little Water(water used to cook chickpeas) to it. Cover and cook for 5 minutes. Stir this once in a while to avoid burning the bottom.Finally add Chickpeas. Again, Cover and cook for 5 minutes. Remove from heat and serve Potato 65 Recipe

Potatoes boiled,peeled 5 Nos

Onions medium size 3 Nos Chopped lengthwise.

Sour Yogurt     11/2 CupsMSG(optional) 1/2 tsp.

Green chilies 3 or Acc to taste chopped.

Salt      Acc to tasteChili powder 1 Tsp.

Flour    2 Tbsp.Baking Powder 1/4 Tsp.

Garam Masala 1/4 Tsp. Oil for deep frying.

Cut Potatoes into chunks & mix with flour,Baking Pwd & Salt.

Deep fry them in the oil & set aside.Drain water from curds & soften the resultant cheese.Heat 2 Tbsp of oil in a pan.Fry Chilies,Onions & MSG till translucent.Add the curd cheese,salt,red chili & garam masala powder. Cook in low flame stirring frequently till oil seperates. Add the fried potatoeswater if required.

Masala Bellpeppers Recipe

Bell Peppers 1 No.(Green,Purple,Red,Yellow) 4 Nos.

Potato Large 1 NO.Salt,chilli powder Acc to taste.

Coriander Powder 2 Tsp.

Tumeric(optional) 1 Tsp.Dry Roasted Peanuts 1/4 Cup.

Lemon Juice 1 Tsp.Coconut Grated 2 Tsp.

Seasoning Mustard Seeds  1 Tsp.
Cumin   Seeds   1 Tsp.Oil    1 Tbsp.

Powder peanuts.Cut the all veges similarly into medium size.

Heat oil in a Pan, do the seasoning add the potatoes & cover.

Cook for a couple of minutes.Mix in  Bellpeppers,salt,tumeric.

Add the dry masalas,cover & cook for few minutes.Mix in coconut,peanut powder gently.Add Lemon juice & serve .

Vegetable Kurma Recipe

Potatoes   3 Nos Peeled .
Peas  1/4 Cup.Carrots   2 Nos.
Green Bean 10 Nos Each cut into four pieces.
salt   To taste.Yogurt 1/2 Cup.
Any Flour  1 Tsp. rice/corn/AP flour.
Butter  1 Tbsp.Grind to Paste :
Coconut 1/4 CupPoppy seeds1 Tsp.
Cashew nuts Raw     8 Nos.
Onion1/2 No.Garlic 1 No.Cilantro leaves  few.
Green Chillies 3 Nos or To Taste.
Soak in water for few minutes , grind to a paste & reserve.
Cut all the veges into similar sizes.Cook in a cup of water till almost done.
Mix salt,flour ,paste & yogurt in a bowl.Add to the veges & stir for a few minutes.Add Butter & adjust the seasanings.Serve with any variety of rice/rotis.

Channa Palak Recipe

white channa - 1 cup (soaked)
spinach leaves - 1 cup (washed and chopped)
onion - 1 mincedginger-green chilli paste - 2 tsp
channa masala powder - 1 tsp
garam masala powder - 1 tspsalt/oil as needed

Soak white channa for 5 hrs and boil till soft.Chop cleaned spinach leaves and par-boil for 5 mins.Heat pan and add 2 tbsp oil. When heated add the chopped onions. Fry.Now add the ginger-chilli paste and fry further, add 1/2 cup curd and continuefrying till the masala cooks well.Now add the garam masala and thespinach. Mix well. Add the boiled channa andsimmer the gravy. Add salt to taste.Once the gravy is done sprinkle corianderleaves.
In a separate pan heat 1 tbsp ghee or butter. When hot add 1 tsp channa masalaand pour over the gravy.Serve hot with Rotis or Bread.

Bagara Baingan ~ Stuffed Eggplant Curry

1/4 kg purple brinjals, wash, make + quarters with stalk intact

small lemon sized tamarind, extract pulp

1 1/2 tbsps oil

1/4 tbsp grated jaggery (optional)

For stuffing:

1 tbsp dhania pwd1 1/4 tbsp roasted peanuts1 1/2 tbsps roasted til/nuvvulu

1/4 tsp methi pwd1/2 tsp jeera pwd

1 tsp ginger garlic paste1 large onion, chopped

1/4 tsp garam masala (elaichi, cinnamon, cardamom)

1 1/4 tsp red chilli pwdsalt to taste

For poppu/tadka/seasoning:

1/2 tsp mustard seeds3 crushed garlic clovesa sprig of curry leaves

Make a paste with all the stuffing ingredients. Make a + slit in each brinjal, place stuffing as shown in the image above and keep aside.Add oil in a vessel, add mustard seeds and let them splutter. Add crushed garlic and curry leaves and toss them for a few seconds till the flavors come out. Place the stuffed brinjals in the oil and cook on medium high flame for 2 mts. Now, cover with lid and let them cook on medium low flame for 15 mts. Keep checking in between and stir fry to ensure the brinjals don’t burn or stick to the pan.Add the tamarind extract along with two cups of water and jaggery. Bring to a boil and reduce flame. Place lid and cook over low flame for 15-18 mts. Remove lid and cook for another few mts if it appears still watery. Let the brinjals cook till you achieve a thick gravy consistency. Turn off heat.
Serve with rice or rotis.

Aloo Tamatar Subzi - Curried Potatoes In Tomato Sauce

4 medium potatoes (boiled and slightly mash with hand roughly to form small chunks)1 large onion chopped finely
3 cloves garlic finely minced
1″ ginger finely minced
1/2 tsp mustard seeds2 dry red chillis
10-12 curry leaves2 green chilli slit length wise
1 tsp red chilli pwd (adjust according to your choice)
1 tbsp coriander pwd1/2 tsp cumin pwd
1/4 tsp turmeric pwdsalt to taste
3 medium sized tomatoes finely chopped
1 1/2 tbsp oilchopped coriander leaves for garnish
1 tsp jaggery or sugar (optional)

Heat oil in a cooking vessel and add the mustard seeds and let them pop. Now add the red chillis and curry leaves and stir fry for a few seconds till the flavors are released in the oil. Now add onions, ginger and garlic and saute till the onions turn light brown. Add the green chillis and all the pwds. Combine.Add the tomatoes and stir fry till the oil seperates and it gets mushy.Add the potatoes and combine and keep covered with a lid on low heat for 3-4 minutes.Remove lid and cook further for another 3-4 mts stirring once in a while.Add salt and enough water to cover the potatoes.Bring to a boil and let it simmer on low heat till you get the desired curry consistency. Finally add the jaggery/sugar and combine. Turn off heat. Garnish with chopped coriander leaves.Serve hot with rotis/chapatis/steamed white rice

Mirchi Khatta Masala - Tangy Green Chillis Curry

1 cup chopped onions (make a coarse paste)
1/2 tsp shahjeera (black cumin seeds)
1 tbsp chopped pudina (mint leaves)1 tsp ginger garlic paste
1 cup chopped tomatoes
1/2 tsp red chilli pwd1 tsp coriander pwd1/2 tsp cumin pwd
1/2 tsp garam masala pwd2 tbsp tamarind paste
1 tbsp of boiled channa dal paste (boil 2 tbsp of channa dal and make a paste)
2 tbsp of khus-khus and melon seeds(magaz,dawsa ginjallu) paste(soak 2 tsps each of poppy seeds and melon seeds in little water for half an hour and make a smoothe paste)3 tbsp oil2 cups watersalt
chopped coriander leaves for garnishHeat 3 tbsp oil in a pan.Add shahjeera and pudina leaves and fry for 10 seconds.Add the coarse onion paste and fry till oil seperates.Next add ginger garlic paste and fry till oil seperates.
Add the chopped tomatoes and mix well and fry till oil seperates.
Add chilli pwd,cumin pwd and coriander pwd and mix well.Now add the green chilli pieces and salt, mix well.Cover and cook on slow fire till three fourth cooked.Now add the khus-khus and melon seed paste along with boiled channa dal paste and tamarind paste.Mix well.Add water and mix well and cook till the chillis are soft.Add garam masala towards the end and garnishwith chopped coriander leaves.Serves best with hot rotis andrice/pulao

Beerakaya Vepudu - Ridge gourd Stir fryIngredients

1/4 kg beerakaya/ridge gourds

1 finely chopped onion

3 slit green chillispinch of turmeric pwd

1/2 tsp red chilli pwd

large pinch of coriander pwd

pinch of roasted methi pwdsalt to taste

3/4 - 1 tbsp oil

For poppu/tadka/seasoning:

1/2 tsp mustard seeds1/4 tsp cumin seeds

4-5 garlic flakes, crushed8-10 fresh curry leaves

Cut the ridge into half lengthwise and slice. Finely slice onions.
Heat oil in a cooking vessel, add the mustard seeds and as they splutter, add the cumin seeds and let them turn brown. Add the crushed garlic, green chillis and curry leaves and saute for 15-20 seconds.Add the sliced onions and saute for 3-4 mts. Add the sliced turai and turmeric pwd and let it cook without lid for 4 mts.Cook on medium heat for 6-7 minutes, constantly sauteing in between. Place lid, reduce to low flame and let it cook covered, approx 15 mts. Check in between. Add chilli pwd, coriander pwd, roasted methi pwd and salt and combine.If it appears slightly watery, continue to cook till the water evaporates completely and stir fry on high for a half a mt and turn off heat.6 Serve hot with steamed rice or roti

CHILLI PANNER

350 gms Paneer 2 Cups coarsely chopped onions

2 tbsp Vinegar 1/4 tsp Ajinomoto

2 tbsp Sliced green chillies 1 tbsp Soya sauce

Oil for frying 2 tsp Salt 1 Egg 1/2 Cup corn flour 1 tsp Ginger-garlic pasteChop the paneer into cubes.Combine together the paneer, corn flour, 1 tsp salt, egg, ginger, garlic and little water.Heat oil in a frying pan.

Fry the paneer cubes coated with mixture till golden brown.Take a wok and heat 2 tbsp of oil in it.Add the onions and fry on high heat for half a minute.Add vinegar, ajinomoto, green chillies, soya sauce, salt and the fried paneer cubes.  Mix properly and garnish with finely chopped spring onions and coriander.Ready to serve.

CAULIFLOWER MANCHURIAN

1 Medium cauliflower 3/4 Cup maida

1-1/2 tbsp Garlic paste 2 tbsp Oil

1 tbsp Corn flour 1-1/2 tbsp Ginger paste

1 Cup finely chopped onions 1/4 tsp Ajinomoto

1 Chopped green chili 2-3 tbsp Tomato sauce

2 tbsp Soya sauce Finely chopped coriander leaves for garnishing Salt to taste Water as required

Wash and cut gobi.Combine maida, corn flour, salt and water to make a fine paste.  Add a tsp of ginger and garlic paste to it.  Dip the gobi florets in the paste and deep fry until golden brown, set aside.Heat oil in another pan and add the remaining ginger and garlic paste, chopped onions and green chili to it.Now, combine ajinomoto, soya sauce and tomato sauce with it.Add fried Gobi and mix well.Garnish Gobhi Manchurian with coriander leaves.

MOONG DAL

1/2 cup Moong Dal 1 cup Water

2 Tomatoes (chopped) 1 Onion (chopped)

Coriander leaves to garnish 1 Ginger Flake (chopped) 4 Green Chillies (chopped) 1 tbsp Jeera 3 tbsp Ghee Salt to taste

Wash dal properly and pressure cook it in water.

Add more water, if necessary, to prevent drying out.Remove the cooker from the flame after 2 whistles.Heat the ghee in a frying pan and add jeera.Fry it for a minute on medium heat.  Mix green chillies and ginger. Fry again for about 2 minutes. Add onions now and fry them till they turn light brown.Now add tomatoes and fry for about 10 minutes.Put salt and coriander leaves.Mix well and fry for a minute.

Mix the prepared gravy into cooked dal.Put it in pressure cooker and cook again for 1 whistle.

Moong dal is ready.Serve with chapatis or plain rice.

POTATO GRAVY

3 Potatoes 1/4 Cup besan 2 Onions

6 Green chillies 1/2 tsp Chilly powder

Turmeric (a pinch) 3 tsp Oil Salt

Wash potatoes, peel and cut into small pieces.

Cut onions and green chillies into small pieces.

In a pressure pan, heat oil, add onions and green chillies and fry until the onions turn light brown.Now add potato pieces and fry for 2 minutes.Add turmeric, salt and chilly powder.Pour down 2 cups of water, close the lid of the pan and cook for 3 to 4 whistles.Now make a thick paste of besan using water.Open the pan lid, add the paste in it and mix well.Now your Potato Gravy is ready.

NAVARATANA KURUMA

2 Cup vegetables (cabbage, cauliflower, beans, bottle gourd, cluster beans, carrots, potatoes)

Onion chopped 1 tsp Garam masala

2 tbsp Cashew nuts 2 Garlic flakes

1 Ginger1/4 tsp Turmeric powder

1/4 tsp Red chilli powder 2 tbs Pine apple

1 Cup cream 1 tbsp Curd 2 tbsp Tomato sauce

1 Cup butter Salt to taste

Boil all nine vegetables  Grind ginger and garlic to make a paste.  Heat butter and fry cashew nuts tiil it turns brown. Add turmeric powder, ginger garlic paste and onions and fry it well.

Mix tomato sauce, curd, red chilli powder and garam masala Cook it for 5 minutes on medium heat.Add boiled vegetables and salt.Pour 1/2 cup of water and boil it for few minutes.Now add cream to it and mix it properly.Navratn Korma is ready.

PANEER CAPSICUM  MASALA

1/4 kg Paneer1/4 kg Capsicum

2 Big onions3 Big tomatoes (pureed)1 tbsp ginger - garlic paste

1 tsp Jeera 2 tsp Red chili powder1 tsp Haldi powder

2 tsp Coriander powder1 tsp Garam masala 1 Cup milk 1/2 Cup creamGrate the onions. Cube the paneer. Slice the capsicums.In a kadai heat oil, and add jeera. When it splutters, add the grated onions and fry till pink.Add the ginger- garlic paste and fry for some more time.Add the sliced capsicum and fry for 2 minutes. Add all the powder masala and fry. Add the pureed tomatoes and salt. Let it cook.Lastly add the paneer pieces and let it cook in the masala.Finally add the milk and the cream. Cook for 5 minutes.Garnish with coriander leaves.Paneer Capsicum Masala is ready.

VEGETABLE KORMA

100 gm Green peas

50 gm Beans1 Small cauliflower

1 Potato 1 Big carrot1/2 tsp Aniseed 1 Big onion

Garlic as required, slit into long pieces

Fresh coconut milk as required

2 Green chillies, slit into long pieces

1 Inch ginger, slit into long pieces

1/2 tsp Chilly powder1-1/2 tsp Coriander powder

1/2 tsp Turmeric powderA pinch garam masala Salt as required

Coriander leaves for garnishing

1 tbsp Oil

Wash and cut the vegetables.Cook green peas, carrot, beans and potato along with the salt and water until it is almost done.Steam the cauliflower separately for about 5 minutes.Heat oil in a pan and add aniseeds, garlic, ginger and green chillies to it.When it is done, combine onions with it and sauté until golden brown.Combine all the powders with it and sauté for a while.Add a little salt and all the cooked vegetables to it.Pour coconut milk and when the bubbles start coming, remove it from the heat.Sprinkle garam masala powder.Garnish Veg Korma with coriander leaves and serve.

VEGETABLE MANCHURIAN

2 Cups grated cabbage

2 Cups grated carrots 2 Chopped green chilies

3-4 Crushed garlic flakes1 Chopped spring onion 2 tbsp Oil

2 tbsp Corn starch 1 tbsp Soya sauce 1 tsp Sugar

1 tsp Pepper powder A pinch of ajinomoto

Salt to taste Oil for deep frying

Water as required

Combine carrots and grated cabbage and squeeze the water out from them.  In a bowl take the squeezed cabbage, carrots and add 1 tbsp corn starch, few chopped chilies and little salt to it.Make small balls from the mixture.Heat the oil in a wok and deep fry the balls until golden brown, drain and set aside.Take another pan and heat 2 tbsp oil in it.  Fry garlic, green chilies and spring onions. Add water, pepper powder, ajinomoto, sugar, soya sauce and saltBring it to a boil.Combine 1 tbsp corn four with half cup of cold water, mix well.Now add the fried balls to the gravy.Cook it for about 3 to 4 minutes.Garnish Vegetable Manchurian with chopped coriander.

Green Peas Masala Curry Recipe

Green peas(cooked) - 2 cups

Onion - 2 nos

Tomato - 1 no

Garlic-ginger paste - 1 tbspGreen chillies - 4 nos

Coriander powder - 1 tbsp

Chilli powder - 1/2 tbspTurmeric powder - 1/4 tsp

Garam masala - 1/2 tsp

Mustard seeds - 1 tspCurry leaves - A few

Coriander leaves for garnishing

Coconut oil - 3 tbsp

Salt - As reqd

Heat 2 tbsp of oil in a pan or kadai.Add garlic-ginger paste.When a good aroma comes, add sliced onion and green chillies.Saute till they change colourAdd tomato into it.Add all the powders and stir well for 1 min.
Add the green peas and add 1 cup of water and leave it for boiling.when the gravy becomes thicker, switch off the stove.In another pan, heat 1 tbsp of oil and splutter the mustard seeds and curry leaves and add this to the curry.
Garnish the curry with chopped coriander leaves.Serve with chappathi, vellayappam and puttu

RAW BANANAN KOFTA

1 raw Banana1 cup Coconut paste2 tbsp Ginger Garlic paste1 tbsp Coriander powder1 Onion Chopped2 Tomatoes Chopped2 Green Chillis chopped1/4 tbsp Turmeric2 CardamonsSalt to tasteCoriander leavesMint leavesCurry leaves2 ClovesCinnamon stick

Cut Banana in to slicesAdd Salt,Turmeric to Banana slices and deep fry in oil.Heat 4 tbsp of oil over medium heat.Put Cloves,Cinnamon,Green Chillis,Curry leaves,Onions,Salt fry until Onions turn Golden Brown color.Put Ginger Garlic paste fry until turn Golden Brown color.Put Coconut paste fry until turn Golden Brown color.Put Tomatoes,Red chilli powder,Turmeric,Coriander powder,Cardamons fry until no lumps,Consistency should be thick.Put fried Banana pieces fry it for 10 min.If you want gravy we can add some waterGarnish with Coriander leaves,Mint leaves.Tasty Banana curry is ready to eat with Rice or Roti.

RAJMA MASALA

1 cup Red Kidney Beans1 big Onion chopped2 Tomatoes ChoppedCurry LeavesCoriander Leaves choppedMint Leaves chopped1 Green Chilli chopped1/2 tbsp Turmeric1 tbsp Red chilli powder2 tbsp Coriander powder1 tbsp dry grated Coconut(optional)Salt to tasteMustread Seeds1/2 tbsp Urad Dhal1/2 tbsp Channa DhalCumin seeds

Soak Red Kidney Beans over 5hrs in water.Boil Beans ,once it is boiled fully add salt boil it for 2 mins.Heat 3 tbsp of oil in pan over medium heat.Put Mustreat seeds,Urad Dhal,Channa Dhal,Cumin Seeds,Onions,Green Chillis ,Salt,Turmeric,Curry leaves fry untill Onions turn Gloden Brown color.Put Dry Coconut powder fry for 2 mins.Put Tomatoes fry untill no lumps.Put boiled Red Kidney beans,Coriander Powder,Salt,Coriander leaves,Mint leaves Cook for 15 mins in low flame add little water for gravyGarnish with Coriander leaves and Mint Leaves

MUSHROOM MASALA

250gms Mushrooms1 cup sliced/2 Tomatoes1 cup sliced Onions3 Green ChillisCashew Pieces1 tbsp Ginger Garlic paste2 tbsp Coconut paste2 Cloves2 CardamonsCinnamon stick1/4 tbsp fennel seedsPinch of NutMug powderSaltCoriander powder1/4 tbsp Turmeric1 tbsp Red Chilli PowderCurry leavesMint leavesCoriander Leaves

Heat 5 Spoons of oil in pan over medium heat.Place Cinnamon,Cloves,Green Chillis,NutMug powder,cashew pieces,Curry leaves fry for 2 minsPlace Onions,salt,Turmeric fry untill Onions turn to Golden Brown colorPlace Ginger Garlic paste,Coconut paste fry it untill turn Golden Brown color.Place Tomatoes,1 tbsp Red Chilli powder fry untill no lumps.Place Mushroom slices,Coriander powder,Fennel seeds,Cloves powder cook for 15 to 20 min by closing lid,no water added.Garnish with Coriander leaves and Mint leaves

PAKODA GRAVYPakoda - 7 nos.Onion - Vengayam - 1 no.Tomatoes - Thakkali - 2 nos.Ginger - Inji - small quantityGarlic - Poondu - 3 flakesGreen chillies - Pachai milagai - 3 nos.Grated/Shredded coconut - Thuriviya thengai - 1/2 cupGaram masala powder - Masala thul - 1 tea spoonCurry leaves - Karuvepilai - smallquantityCoriander leaves - Kothamali - small quantityCashew nuts - Munthiri paruppu - 2 nos.Red chilly powder - Kaintha milagai thul - 1 tea spoonTurmeric powder - Manjal podi - 1 tea spoonPoppy seeds - Kasakasa - 2 table spoonsCumin seeds - Jeeragam - 1 table spoonSalt to tasteOil for fryingMake pakodas. I have mentioned how to make pakodas in snack items.

Cut onions, smash tomatoes in a mixie. Make ginger-garlic paste after peeling off the skin. Grind grated coconut, poppy seeds, green chillies, cumin seeds, cashew nuts and make them to a paste. Heat oil in a pan/kadai, add cumin seeds, ginger-garlic paste, onions, fry them well, now add tomatoes which are smashed, add red chilly powder, turmeric powder, garam masala powder, little salt, curry leaves and boil them for some 3 minutes. Now add coconut paste. Finally add pakodas and garnish with coriander leaves. Pakoda kuruma is ready to be served. Yummy!!!! It can be served with white rice, idly, dosa, chappathi, poori

TOMATO MASALA

8 - small tomatoes 4 - onions, made into pastecurry leaves4 tsp - roasted gingelly seed powder1 tsp - coriander powder1/4 tsp - garam masala
1/4 tsp - sugara pinch of turmeric1 tsp - ginger garlic paste1/4 tsp - cumin seeds 1/4 tsp - sesame seeds2 tsp - red chilli powdera few coriander leavessalt and oil as requiredHeat 8 tsp of oil in kadai, add cumin and sesame seed

When they splutter, add onion paste and fry on medium flame till it is golden brown in colour. Add ginger garlic paste and turmeric and fry for a min Add red chilli powder and fry for a min then add slit tomatoes and cook on low flame for 5 to 10 min. When tomatoes are cooked properly add salt and gingelly paste Cook for 2 to 3 min. when the aroma of cooked tomatoes start coming, add coriander powder and masala powder and cook for 1 min Remove from flame, garnish with fresh coriander leaves. Best when served with naan.

SCHEZUAN CAULIFLOWER GRAVY

200g cauliflower florets Oil for deep frying 1/2 tsp each - ginger and garlic
2 - green chillies1 tbsp - whites of spring onion 1 tbsp - cornflour1/2 cup - water4 tbsp - Schezuan sauce Salt to taste For batter:3 tbsp - maida 3 tbsp - cornflour1/2 tbsp - oilWater for mixingSalt to taste For garnishing:2 tsp - spring onion greens, chopped Dip the cauliflower florets in the batter. Deep fry till crisp. Heat one tablespoon oil in a pan; add chopped garlic, ginger and green chillies and stir fry over a high flame for a couple of seconds. Add the whites of spring onion and fry again for a few seconds. Add the Schezuan sauce, fried cauliflower florets and salt and mix well. Add the cornflour dissolved in water to make a semi-solid gravy. Serve immediately, garnished with the spring onion greens

PANNER MANCHURIAN200 gms paneer/cottage cheese 1/2 cup chopped coriander1/4 cup chopped parsley1/4 cup crushed cashewnuts or almonds25 gms cornflour100 gms flour
1/4 cup spring onions - chopped1 clove garlic - flaked4-5 green chilies - chopped100 gms tomato sauce1/4 tsp pepper pwd 1/4 tsp chilli sauce1/4 tsp vinegar1/4 tsp soya sauce1 tsp salt1 tsp sugarOnion leeks for garnishingCooking oilMash together the paneer, leaves, nuts, flours, spring onions, garlic, pepper pwd, salt, sugar & green chilies. Add 1/3rd of each of these - the tomato, soya & chilli sauces and vinegar. Mash to a thick mixture, adding a little water if reqd. Make golf-ball size balls of this mixture & deep fry till golden brown. In a saucepan, add all the remaining sauces & vinegar with 2 cups water bring to a boil. Taste & add salt/sugar and thicken the mixture with cornflour, while simmering. At last, add the balls & garnish & simmer for just 2 minutes.

GARLIC SPINACH DAL

1 small cup tur dal/red gram dal/kandi pappu2 cups chopped and tightly packed palakura/palak/spinach1 onion, chopped1 tomato, chopped2 green chillis, slit lengthwise3 garlic cloves, finely sliced, saute in ghee till lightly browned and keep aside1/2 tsp finely chopped ginger1/2 tsp red chilli pwdbig pinch turmeric pwdsalt to taste1 1/2 cups water, approx
For seasoning/poppu/tadka:1/2 tsp cumin seeds2 garlic cloves, finely chopped1 tbsp gheeIn a pressure cooker, add 1 1/2 to 2 cups of water and tuvar dal and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is almost cooked.Heat ghee in a heavy bottomed vessel, add cumin seeds and as they splutter, add garlic and ginger and stir fry for few seconds. Add the chopped onions and saute for 3-4 mts.Add red chilli pwd and turmeric pwd and combine. Add the chopped palak and saute for 4 mts. Add chopped tomato and saute for another 3 mts.Add the pressure cooked dal along with salt and combine. Cook on slow to medium flame for 8-10 mts without lid or till you get the consistency of your choice. Garnish with sauteed garlic slices

LADYSFINGER GRAVY
Ladies finger-250 gms(15 medium sized ones)
Small onion-15 or big onion-1Green chilli-2Tomato-1
Sambar powder-1 teaspoonTurmeric powder-1/2 teaspoon
Thoor dhal-2 to 3 table spoons (1 hand full)Coriander leaves-littleCurry leaf-little
Cut the ladies finger into small pieces like in the picture. Chop the onion and tomatoes also.Split the chilli in the centre lengthwise Cook the thoor dhal 1 whistle less than you cook for sambar(switch off the stove 5 minutes after the first whistle in medium fire).Once the dhal is cooked open the cooker and take the water on top of the dhal (if there is not much water add a cup of water to the dhal and take out that water and keep aside.) Keep the kadai in the stove. In 1 table spoon of oil season the pachadi with a teaspoon of mustard seed, cumin seed, broken urudh dhal and little curry leaf. First add the onion pieces then the tomatoes and green chili and sauté for a while. When there is not much water content add the ladies finger pieces and sauté in medium fire for 5 to 6 minutes without it getting burnt. If you find it difficult to sauté add few drops of oil. Once the pieces are sauted well add the water from the dhal kept aside. Add turmeric powder, sambar powder and the salt needed also. Cook for 10 minutes in medium fire. If water is less add little more. Once the pieces are cooked fine add the dhal also (don’t overcook the dhal).Cook for 5 minutes more. Let the consistency be semi solid. Garnish with coriander leaves. Coriander leaves will add to the taste. So if you have stock, be little liberal in adding coriander leaves

BRINJAL MASALA

Ingredients
Brinjal-1/4 kgOnion (big)-1Garlic-10 podsTomato-1Sambar powder-1 table spoon
Turmeric powder-1/2 teaspoonFresh coriander leaves-little
Curry leaf-littleSalt-to tasteOil-1 table spoon (be little liberal in using oil for this fry)

Cthe brinjals as shown in the picture. Mince onion, garlic and tomatoes. Keep the kadai in the stove.s4eason the fry with a teaspoon of mustard, fennel seed and curry leaves. Add the onion and garlic pieces first and sauté for a while. Then add the tomatoes and sauté for a minute .Now add the brinjal and sauté nicely in medium fire for 5 minutes. Now it will be half done .In this stage add the turmeric powder, sambar powder and the salt. Mix everything well. Pour half a cup of water into the kadai now so that the brinjal pieces get cooked softly. Reduce the fire, close the kadai and cook for 5 more minutes or till the water gets absorbed and oil separates .Make sure that the brinjal pieces are softly cooked and get blended with the masal else add little more water and cook for a while. Garnish with coriander leaves. Corriander leaves along with brinjal will be excellent

ALOO CAPSICUM

4 Capsicums 2 Potatoes

1 Large chopped onion 1 Large chopped tomato

1/2 tsp Turmeric powder

1/2 tsp Red chilli powder 1 tsp Ground coriander

2 tbsp Oil Salt to taste Coriander leaves

How to make Aloo Capsicum:

Wash capsicum and potatoes and cut into pieces.  Heat the oil and fry chopped onion till it turns brown.Add capsicum and potato and fry it for few minutes.Add chopped tomato, turmeric powder,red chili powder,ground coriander and salt.Mix it well and cook it till it turns tender.Garnish it with fresh coriander leaves.Serve hot with rotis.

Cauliflower onion fry250 gm cauliflower pieces -cut into bite sized pieces100 gm sambar onions- peeled and cut into bite sized pieces1/2 tsp turmeric powder1 tsp chilli powder1/2 tsp garam masala or curry masala powder curry coriander leaves1 tsp salt-to taste1 tbsp refined oil200ml water3 tbsp grated coconut(optional)Clean the Cauliflower pieces and pressure cook them upto 5 whistles or till steam stops coming out of the pressure pan.Leave it for 10 mins till the pressure is released.Mix the cauliflower pieces with chilli powder, garam or curry masala powder, curry and coriander leaves, salt and onion slices. Mix this well. No need for marination.Heat oil in a kadai. Add the mutton pieces along with spices and onion.Saute this for 4-5 mins.Serve this hot with rice and sambar or curd rice or coconut rice.

Ridge Guard Dhal gravy (Peerkangai paruppu koottu)

Peerkangai (Ridge guard)– 2

PasiParuppu (GreenGramDhal) – ¼ cupOnion – ½

Masala powder – 1 spoonTurmeric powder and hing – a pinchCurry leaves-few

Mustard seeds and Urad dal – 1 tspn

Salt and oil- As requiredRemove the outer skin of Peekangai(Ridge guard) and cut into small pieces.Mix Peerkangai,Green gram dhal, Turmeric powder, Hing, Masala powder and 2 tspn of oil in a pan.Cook the above mix by adding the required Water in the pan.Once its cooked add the required Salt and remove from heatHeat Oil in another pan, add mustard seeds, Urad dhal, Curry leaves and Onion. Once the Onion turns into golden brown, add the cooked Peerkangai dhal into this. Fry this mix for a minute or 2, then remove from heat.

French Beans Dal Recipe

French beans   15- 20 Depending on ther size
Tomato big     1 NOToor dal       3/4 Cup
salt Grind to Paste:

Dhania Seeds       1 tbsp.Red Chilies(dry)   Acc to taste

Mustard seeds      1 tsp.Coconut    1 tbsp.

Cut each French beans into 3 pieces.Pressure Cook dal,Beans ,tomato with salt.Add the ground paste & mix.serve hot with Rotis/Rice.

Spicy dal palak

Palak / Spinach - Chopped - 2 cupsCooked Toor dal - 1 cup

Onions - 1 medium - preferably red onion - chopped

Tomato - 2 - pureed or half a can tomato puree

Green chillis - 4 count - (increase or decrease as per your taste) Since the gravy is green, colored green chillis like yellow, orange or red can be used

Ginger - 1 inch - skin peeled and finely chopped (1 teaspoon ginger paste can be substituted)

Turmeric powder - quarter teaspoonSalt as required

Dhania powder - 1 tablespoonJeera powder - half tablespoon

Mustard seeds - 1 teaspoonUrud dal - 1 table spoonOil for seasoning

Heat oil in a wide kadai. Add the mustard seeds, when it splutters, add the urud dal, when it turns golden color add the green chillis, ginger and onion.

Sauté the onion. When it turns light brown, add the tomato puree.When you see the content bubbling, add the following: turmeric, dania powder and jeera powder.Stir well and add the chopped spinach. Pour just half cup water and cook the content partially closed.When the spinach is well cooked, add the cooked toor dal and mix well. Wait for one bubble and turn off heat. Serve with rice or roti. This is a very healthy alternative for many other high calorie gravies.Note: This gravy can be cooked without the dal too. Also, you can avoid onion or tomato or both.

MANATHAKALI KHUZHAMBU

• Manathakkali vathal – 2 tbsp
• Tamarind – lemon size
• Turmeric powder – 2 pinch
• Sambar powder – 1 1/2 tbsp
• Toor dal – 1 tsp
• Mustered Seeds – 1 tsp
• Fenugreek seeds – 1/2 tsp
• Hing – 1/4 tsp
• Curry Leaves – 1 sprig
• Gingely Oil – 3 t0 4 tbsp
• Grated Coconut – 1 tbsp
• Grated Jaggery – 1 tsp
• Salt – to taste

PREPARATION:

• Soak the tamarind in warm water for approx 10 min. Mash the tamarind well and extract (filter) the water.
• Take a kadai and heat the oil. Then add mustered seeds. When it splutters, add toor dal, fenugreek seeds and curry leaves and stir it well.
• Add Manathakkali Vathal fry until brownish black color. Make sure Manathakkali Vathal doesn’t burn. Cook it in the medium flame.
• Add Sambar powder, turmeric powder, hing and grated coconut and mix it well.
• Then add tamarind water and salt, stir it well. Cook until the raw smell is gone.
• Add the grated jaggery and mix it. Boil until the oil seperates out (you can see it float on top).
• Serve it hot with rice, potato poriyal and papad.

SUNDAIKAI KHUZHAMBU

• Sundaikkai vathal – 2 tbsp
• Tamrind – lemon size
• Turmeric powder – 2 pinch
• Sambar powder – 1 1/2 tbsp
• Toor dal – 1 tsp
• Mustered Seeds – 1 tsp
• Fenugreek seeds – 1/2 tsp
• Hing – 1/4 tsp
• Curry Leaves – 1 sprig
• Gingelly Oil – 4  tbsp
• Grated Coconut – 1 tbsp(optional)
• Grated Jaggery – 1 tsp
• Salt – to taste

PREPARATION:

• Soak the tamrind in warm water for approx 10 min. Mash the tamarind well and extract (filter) the water.
• Take a kadai and heat the oil. Then add mustered seeds. When it splutters add toor dal, fenugreek seeds and curryleaves and stir it well.
• Add Sundaikkai vathal fry until brownish black color. Make sure Sundaikkai vathal doesn’t burn. Cook it in the medium flame.
• Add Sambar powder, turmeric powder, hing and grated coconut and mix it well.
• Then add tamarind water and salt, stir it well. Cook until the raw smell is gone.
• Add the grated jaggery and mix it. Boil until the oil seperates out (you can see it float on top).
• Serve it hot with rice and Papad.