Kabuli chana gravy with paneer

Ingredients:


1.Kabuli chana(boiled) – 1cup

2.Tomato puree – 1cup

3.Ginger garlic paste – 1tsp

4.Onions chopped – 1cup

5.Green chillies – 4

6.Paneer – 1cup

7.Ghee – 2tsp

8.MTR Garam Masala powder - 1tsp

9.Chilli powder – 1tsp

10.Salt to taste

11.cilantro leaves few to garnish

Method:

•Soak chana dal overnight and boil them in a pressure cooker till 3 whistles.

•Boil tomatoes in water ,peel the skin off ,cool and make a paste – Tomato puree

•Heat 2 tsp of ghee/oil in pan ,add onions,fry till onions are golden brown ,add greenchillies,ginger garlic paste,Tomato puree and cook till the ghee comes up.

•Now add the the boiled chana ,salt and mix well, cook for another 5 min.

•To this add chillipowder and cook for another 2min.Add paneer cubes , garam masala ,mix well and add chopped coriander leaves and remove from stove .

•Goes well with chapathis.

Spicy Carrot Kurma

Ingredients

• Baby carrots - 15 (each carrot cut into two pieces)
• Onions - 5 (chopped lenght wise)
• Curry leaves - 2 sprigs
• Curd - 1 big cup (whipped in a blender)
• Oil - 2 tb sps
• Water - 1 1/2 cup
• Chillie powder - 2 t sps
• Poppy seeds (gasagasalu) - 2 tb sps
• Cashew nuts - 2 tb sps
• Cloves (lavangalu) - 4
• Elaichi - 2
• Dalchini - 1 small stick
• Coriander seeds (dhaniyalu) - 2 tb sps
• Jeera - 1 tb sp
• Ginger - 1 inch piece
• Garlic - 3 cloves

  METHOD :

Grind poppy seeds, cashew nuts, cloves, elaichi, dalchini, coriander seeds, jeera, ginger and garlic to smooth paste with little water.

Heat oil in a pan, add chopped onions, curry leaves and fry till onions turn soft.

Add baby carrots, mix well. cover the pan with a lid and cook in low flame for 4 mts.

Remove the lid, add ground paste, turmeric powder, chillie powder, salt and mix well. add 1 1/2 cup of water.

Raise the flame and bring it to boil. reduce the flame and cover with a lid. Allow the carrots to turn soft (takes about 10 mts)

Revome the lid, add whipped curd and cook in high flame till the gravy turns thick.

Serve hot with chapathi or rice.

MIXED VEG -TOFU KADAI

Ingredients:-

• Capsicum 2 nos(big pieces)
• Frozen mixed vegs 1 full pack
• Cauliflower 10 florets (Big pieces)
• Potatoes 2 small
• Tomatoes 2 nos
• Tofu 20 pieces
• Onions 2 nos
• Curry leaves few
• Cashew 25(few)
• Ginger garlic paste 1 tbsp
• Bay leaves 2 nos
• Coriander powder 1 tbsp
• Turmeric powder ¼ tsp
• Red chilli powder ½ tbsp
• Kasuri Methi leaves 2 tbsp
• Olive oil 3 tbsp
• Garam masala-2 tsp

 Method:-

Fry half of the onions, add curry leaves,cashew and tomatoes and make a paste out of it.

Heat oil in a pan and fry capsicum,mixed vegs frozen, cauliflower and potatoes.Keep aside

Fry the firm tofu cubed pieces and put aside..

In the same pan add remaining onions and bay leaves. Sauté till onions are fried.Add ginger garlic paste and sauté till ginger garlic paste is cooked.

Add the onion paste and cook till the oil comes out.

The add salt,chilli powder,turmeric powder and coriander powder.Saute for 2 min. Sprinkle kasuri methi leaves.

 Add the fried vegetables and tofu .Mix thoroughly.Add ¼ cup water and cook till the veggies are soft.

Finally add garam masala ,cook till the gravy is thick.

Note:

You can use panner or tofu

Spicy Gobi Gravy

Ingredients:

• Gobi - 2cups
• Onion - 1 big
• Garlic cloves - 4 big ones
• Tomato puree - 2 tsp
• Tomato sauce - 6 oz
• Corn starch - 1 tsp dissolved in little cold water
• Ginger - 1 tsp
• Turmeric powder- 1tsp
• jeera - 1 tsp
• chily powder - 1 tsp
• Greenchilies - 2 finely chopped
• water - 1 cup
• salt -as per taste
• corn flour - 1/2 cup
• all purpose flour- 1/2 cup
• oil for frying

 Method:

 Make some pakodas out of the gobi just as i have mentioned in gobi manchuria and keep aside.

 Then for the gravy, take 1/2 onion,2 green chillies,2 cloves of garlic,1/2 inch ginger and make a paste out of these.

 Now in a pan take 1 tsp of oil and add cumin to it and just when it starts spluttering add finely chopped onions, garlic ginger and fry them till they turn brown.

 Now add the paste and saute them till all the raw smwll of garlic goes off.

 Then add tomato puree and sauce.Add all the masala and turmeric and then bring to a boil.

 Now add the corn starch for thick nice smooth gravy.

 Add all the pre made pakodas and heat it for additional 5 mins.

  Garnish it with freshly chopped coriander leaves .This will goes with rotis or even with some rice items.

Black eye beans curry

Ingredients :

• Black eyed beans - 1 cup
• Water - 2cups
• dry chillies -2
• curry leaves -5-6
• Garlic -3-4 cloves chopped
• Chilly powder - 1 tsp
• Turmeric -1/4 tsp
• Hing -2 pinch
• Cumin powder - 1/2 tsp
• Mustard - 1 tsp
• Salt -1.5 tsp
• Ghee -1 tsp
• oil

 Method:

 Soak the  beans in hot water for 1/2 hr.Pressure cook the  beans,with salt and little chilly powder& then allow it to cool .

Take 1/2 of the cooked beans and grind it to make a rough paste.

In a vessel take the remaining beans add 2 cups of water and add salt as per taste ,chilly powder, 1 raw garlic,turmeric,cumin powder,hing and add the paste .Stir properly and bring to boil.

In a small pan add 1 tsp of ghee and sliced garlic and roast it to golden brown ,then add it to the curry.

In the same pan take mustard red chillies and curry leaves and just when the mustards begin to splutter add it gto the curry and bring it to boil. Saute and simmer and cook for 3 mins.

Serve hot with plain rice.

Dum gobi/Gobi masala

Ingredients

*Cauliflower 1 big size
*butter or oil 2 spoons

Grind coarsely ..

*onions 1/4 k.g
*garlic 1o flakes

grind to smooth paste ..

*poppy seeds 1 spoon
*cashewnuts 10
*red chillis 6
*salt as required
*turmeric 1/2 spoon
*cloves 4
*cinnamon 2
*cumin seeds 11/2 spoon
*dhania 1 1/2 spoon
*grated coconut 1 cup

Photo :Roti with dum gobi


Method :
Seperate each cauliflower into big flowerettes.,

Soak in salted water for 10 minutes, grind masala's both seperately ,and mix together, apply this on cauliflower , taking care to apply underneath and inside also.

Heat oil in ap an , arrange the flowerettes, if there is any extra masala pour on top, add 1 cup of water,
cover with the lid ,keep on low flame, till the flower is cooked completely and oil should seperate from the masala .

Take care to stirr in between carefully, so that masala does not stick to the pan .

Serve hot with chapathis , roti , pulkas , nans and rice also...

Note : THIS RECIPE GOES TO THE EVENT"Event: Dish Name Starts with D " BY AKILA'S KITCHEN http://akilaskitchen.blogspot.com/2010/12/event-dish-name-starts-with-d.html

Palak Paneer

Palak Paneer is one of the best dishes of traditional Indian cuisines. Its good for all age group people even doctor recommend the healthy and green vegetables to eat in daily life and this one is the best food for the children and as well as the aged persons.

It is nutritious and delicious recipe having a lot of proteins. Even soup of spinach is also healthy for the growing children.

Ingredients :

* 3 bunches of spinach
* 3 medium size onions finely chopped
* 3 tbsp. tomato paste
* Half pound paneer
* 2 tsp. garlic paste

* 1 tsp. ginger paste

* 1 tsp. cumin powder

* 1 tsp. coriander powder

* ½ turmeric powder

* ½ red chilli powder

* 2 tsp. fresh cream

* 3 tsp. Vegetable oil

* Salt to taste

Method :

 Cut the fresh palak. Steam the palak with water in the pressure cooker for about 10 mins.

After that drain the extra water from palak and let it cool.

 Blend the steamed palak to thick paste.

Keep this paste aside. Cut the paneer into desired cubes.

 Heat the vegetable oil in pan and fry the paneer till light golden brown color. Reserve the paneer on the paper napkin.

 Now add 3 tsp. oil to the pan and add onion. Fry the onion till it soft.

 Add ginger and garlic paste and fry for a minute.

 Add tomato paste and fry till the all the mixture cook well.

 Simmer the flame and add turmeric powder, cumin powder, coriander powder and red chilli powder into the mixture, then salt to taste and stir all the mixture well.

 Now add some water and boiled palak into the pan and let the gravy cook for a while with all the spices for about 2 – 3 minutes on medium flame.

 Add the paneer to the gravy and stir well. Now cover the pan and cook palak paneer for 7 minutes.

 Remove the palak paneer from flame and garnish it with cream.

 Serve hot healthy palak paneer  with rice and chapattis

Majjiga charu/talimpu majjiga

Ingredients:

• Stirred yoghurt (Majjiga) - 1 bowl
• tomatoes chopped 1 big
• Dried red chillies - 4 nos.
• Bengal gram (Chana dal) - 1 spoon
• Black gram (Urid dal) - 1 spoon
• Fenugreek seeds (Menthi seeds) - 1 tsp
• Cumin seeds - 1 tsp
• Mustard seeds - 1 tsp
• Turmeric powder - 1/4 tsp
• Ginger - finely chopped as shown below.
• Curry leaves - few
• Onion - 1 small
• Green chillies - 4 nos.
• Oil - 1 spoon
• Corriander leaves for garnishing

Method :

 Heat some oil in a pan and add chana dal, urid dal, menthi seeds, cumin, mustard seeds, red chillies and fry them for few seconds till they start smelling good.

Now add curry leaves,tomatoes chopped, finely chopped ginger and green chillies to the pan and fry them for few more seconds and switch off the stove.

Add a pinch of turmeric powder and salt to taste and pour this in the stirred yoghurt as shown in the picture.

Now add finely  chopped raw onion and corriander leaves to the yoghurt.

Majjiga charu is ready to serve.



 

Puli kolambu (Tamilnadu flavor)

Ingredients:
Balls

• Channa dal – Kadalai paruppu – 1 cup
• Toor dal / Thuvaram paruppu – a handful
• Chopped red onion – one handful
• Fennel seeds – 1/2 tsp
• Green chilly – 1
• Curry leaves – few
• Garlic – 1 crushed
• Coconut – 2 tbsp
• salt

Method :

Soak the dals in water for one hour and grind (drain all the excess water completely) coarsley along with fennel and green chilly. (as for masala vada). combine all the ingredients together and make small balls.

 Note: Dont add water while grinding. It should be dry. If you feel it is little watery , after grinding fry it in a tawa for few minutes so the water will be evaporate.

 For the gravy/kolambu :

Ingredients :

• Shallot onions – 10                                   
• Tomato – 2
• Fennel seeds / sombu- 1 tsp
• Fenu greek / vendayam- 1 tsp
• Red chilly powder – 1 tsp
• Corriander powder – 1 1/2tsp
• Tamarind – 1/4 tsp
• Drumstick -1
• Jaggery – a little piece
• Coconut – 3 tbsp

Method :

 Slice the Shallot onions and tomato. Fry the fennel seeds and the fenu greek and coarsely powder it.

 Heat 2tbsp of gingelly/sesame oil (any vegetable oil is good, but gingelly oil gives a better taste) and saute the onions until transparent and add the tomatoes.

 Once the tomatoes are mashed well add fennel fenugreek , turmeric, chilly and corriander powders and fry the masala until oil seperates from it. Now add the tamarind extract , drumstick pieces(if using, it is optional but it enhance the taste of the kulambu) . Cook until the drumstick is done.

 Now drop the dal balls one by one and close it with a lid and cook for few minutes. Don’t stir the kulambu after you add the balls otherwise the balls will break.

You can either steam the balls in idly steamer and add to the kulambu. But I prefer adding it directly to the gravy.(The kulambu must be little watery before you add the balls ) Cover it with a lid and cook until the balls are cooked well.

Finally add salt and a little piece of jaggery and garnish with chopped cilantro.

Grind coconut into a smooth paste and add it to the gravy.serve hot with rice and roti's

 Note :  If you are using coconut remove the balls out from the gravy and add the ground coconut. Cook it for few minutes and then add the balls and cook another few minutes. Adding coconut will enhance the taste of the kulambu

Green peas gravy

Ingredients:

• Green peas - 2 cups(frozen)
• Tomato pieces - 2 cups
• Onion pieces -1 cup
• Oil -4 spoons
• Green chillie pieces - 1 spoon
• Mustard seeds - 2 spoons
• Jeera - 1 spoon
• Black gram -2 spoons
• Bengal gram - 1 spoon
• Curry leaves - 1/2 cup
• Salt -as required
• Red chillie powder -as required
• Garam masala - 2 spoons
• Cilantro-2tsp

Method :

Take a pan and add oil in it. Heat oil for 2 mints.

Now add mustard seeds, jeera, black gram and bengal gram also. Fry for 2 min.

 Add cuury leaves also. Add green chillie pieces, onion pieces and tomato pieces also.

 Add green peas in it. Fry for 10 min and add 2 cups of water in it.

 Add salt and red chillie powder as per your taste. Mix once and add garam masala in it.

 Mix well and cook it for 15 to 20 min cover with  lid on the pan.

 Wait for 15 min.  open the lid and turn  off the heat. add cilantro on the above.

 Mix well and take the curry into a bowl.  delicious and yummy green peas curryready to serve.

 This goes very well with combination with rice, rotis, chapatis and pulkas also.

Sweet and sour gravy curry/Ripe mango gravy with tammarind

Ingredients :

• Mango ripe 3
• onion 1/2 cup(1/2+1/2)
• Tomato 1 no. (make into paste)
• Tamarind
• Mustard 1 tsp
• cumin 1 tsp
• garlic pods 6
• turmeric 1/2 tsp
• oil and salt

 Roast in oil and grind

•  urad dal 1 tsp(1/2+1/2) 
•  chilli powder 1 tsp 
•  dhania powder 3 tbsp 
•  curry leaves, coriander leaves little from each 
•  fenu greek seed 1 tsp(1/2+1/2)

Method :

 

 Heat oil, add half of the fenugreek seed, urad dal, curry leaves, half onion, the two said powders and leaves, saute well till the color changes into brown. Grind into a fine paste.

 

 Season in oil with mustard. Once it splutters, add one by one ingredients fenugreek seed, urad dal, cumin, curry leaves.

Once the dal color changes, add onion and garlic; saute well till the smell is gone.

Pour tamarind juice, tomato puree, lengthy pieces or medium pieces of mango fruit and enough water with salt; let it boil till the raw smell disappears completely.

 

 

 Sweet and sour gravy is ready to serve with rice.

 

 

 

Gujarati khadi

Ingredients

* 1 cup Yogurt ( homemade or store bought)
* 2 1/2 cups water
* 1 tbsp besan
* 3 green thai chiilies — slit into halves
* 1 inch ginger grated
* 4/6 curry leaves
* 1/2 tsp cumin
* 1/2 tsp musterd seeds
* 2 whole dry red chillies
* sugar to taste
* salt to taste
* 1 tbsp oil



Method :
.
 In a kadhai mix yogurt ; 2 cups of water. Mix well so that the liquid is homogeneous.

 In a small bowl mix sieved besan , 1/2 cup of water. Make sure that the besan has completely dissolved & no lumps are left. Mix this besan paste/liquid with the yogurt liquid.

 Put the kadhai to boil on slow/med-low flame or setting.

 to this add curry leaves, slit green chillies, salt, sugar , grated ginger. Mix well.

 On the other side, heat oil in a  small kadhai or vagharu.

 When hot, remove from heat, add musterd seeds, jeera, hing, red chiilies ; turmeric powder. Mix well put on heat again for 10 secs , pour this vaghar on top of the kadhi which is getting boiled.

 Serve hot with hot rice,  fresh raw mango pickle.

Poori koora/Besan-potatoes gravy

Ingredients :

Potatoes 1/2 of big one chopped in to small
Chopped onion -1
Besan flour-3tsp
Green chillies 2-3
Water as required
Salt to taste
cilantro for garnishing 2 tsp
oil 2tsp

Tempering :

cumin seeds 1/2 tsp
chana daal 1 tsp
urad dal 1/2 tsp
peanuts few
mustard seeds 1/2 tsp
curry leaves few

Method :

Take some curry making kadai and heat on a stove ,put some oil and add all the ingredients used for tempering and add chopped onions ,green chillies fry for 2 mints.

Add  chopped potatoes to the above and fry for few mints to boil.

Add some water  for (your requirement),add salt and let it boil for few mints whn it comes to boil add besan mix (besan mix in little amount of water) to the above and stirr continuously for 2 mints.

Garnish with cilantro .serve hot curry for chapathi's,pooris

Aloo gobi curry

Ingredients :


* 1 chopped cauliflower
* 2 diced potatoes
* 1 chopped tomato
* 2 tsp cooking oil
* A pinch of hing (asafoetida)
* 1 tsp mustard seeds
* Salt to taste
* 1 tsp turmeric powder
* 1 tsp red chilli powder
* Coriander leaves for garnishing

Method :

Wash cauliflower and cut into small florets.

Wash and peel potatoes and cut in cubes of 1 inch.

Heat oil in a pan and add mustard seeds, sauté is for a while and then add cauliflower and potatoes.

Add half a cup of water and leave it on flame for 5 – 7 minutes with the lid covered.

Once the vegetables are cooked add chopped tomatoes, salt, turmeric powder, red chilli and cook it for another 5 - 7 minutes.

Garnish it with finely chopped coriander and serve it with rotis or parathas.

bhagara baingan/guthi vankaya koora

Ingredients :

* Baby Eggplants - 6 Eggplants
* Peanuts - 1/2 cup
* Sesame seeds - 2 tsp
* Tamarind - handful soaked in water
* Red Chillies - 3 Red Chillies
* Greens Chillies - 3
* Onions - 1/2 cup
* Ginger Garlic paste - 1 tsp
* Dhaniya powder - 2 tsp
* DhaniyaCoconut powder - 1 tbs
* Garam Masala powder - 2 tsp

* Mustard Seeds - 1/2 tsp

* Jeera (Cumin) Seeds - 1/2 tsp
* Curry Leaves - a few Curry Leaves
* Salt & Turmeric powder - as per taste
 

 

 

Method :

 
Wash baby eggplants & slit them in the center as in a cross-section but do not cut them in halves

Fry eggplants in 2 tbs oil in a shallow pan until they soften a little bit & keep them aside.

Roast groundnuts, sesame seeds, red & green chillies. Grind all these together along with the soaked

tamarind water (throw away the tamarind & use only the water) into a coarse paste (masala).

Stuff the eggplants with the ground masala. Keep aside.

In a deep pan, heat oil, add mustard seeds & allow them to splutter; Then add jeera seeds & onions & fry until golden brown. Add ginger garlic paste & curry leaves.

Then add the eggplants. Add the leftover ground masala. Add little water if needed.

Add coconut powder, dhaniya powder, turmeric powder, garam masala powder & salt as per taste.

Boil until eggplants soften completely & masala turns golden brown. Serve Hot.

Variation: Roasted Urad Dal & Channa Dal can also be ground along with other masala ingredients (groundnuts & sesame seeds) & used as stuffing in the eggplants

Navarathan kurma

Navaratan means 9 variety vegetables made as kurma 

Ingredients :

* 3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)


 * 150gms - Grated paneer
* 3 - Tomatoes
* 2 - Grated onions
* 1 1/2 tsp -Ginger paste
* 1 1/2 tsp - Garlic paste
* Salt To Taste
* 1 tsp - Turmeric Powder
* 1 1/2 tsp - Red chilli powder
* 1 tsp - Coriander powder
* 2 tsp - Garam Masala Powder
 * 2 tbsp - Cream
* 6 tbsp - Vegetable oil
* 1 tbsp - Ghee
* 1 cup - Milk / water
* 1/4 cup - Dry fruits (cashew nuts, raisins)
* Coriander leaves for decoration
 
Method :
 
Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree( Paste). Readymade tomato puree can also be used.

Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.

Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.

Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.

Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.

Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.

Add paneer to the gravy and stir well.

Finally add all the vegetables to the above gravy and cook for 5-7 minutes.

Serve the navratan kurma hot. Put cream and chopped coriander leaves on the navaratna korma decorate

this is very delicious side dish for Butter naans,roti's ans for rice also.

Brinjal kootu(vankaya kootu):

Ingredients :


*.Brinjal -2 cups
* Toor dal Cooked-1/4 cup
*. Tamarind water-1/4 cup
*. Fried Channa dal - tablespoons
*. Salt to taste
*. Hing
*. Turmeric Powder
*. Rasam Powder-1 1/2tsp
*. Jagggery very little

Ingredients for Masala Paste :

*. Coriander seeds-2 tsps
*. Grated Coconut-2 tsps
*. Dry Red Chillies -According to taste
*. Raw Rice-1/4 tsp

Fry the above with little oil till golden brown, cool and grind into paste

Ingredients for Tempering :

*. Mustard Seeds
*. Curry Leaves
*. Oil 2 tsp

Method :

Heat Oil in a kadai. Fry Channa dal till golden brown and keep it aside.

 In same oil temper Mustard seeds, Curry leaves and add Brinjal pieces.

 Fry for a few mins then add Turmeric Powder, Hing, Salt, Tamarind Water, Rasam Powder, Fried Channa dal and cook brinjal till they become soft.

 Now add Masala Paste, Cooked dal, Jaggery and little water,

 Cook till nice aroma comes from the gravy.

BAIGAN BHARTA RECIPE

Ingredients of this recipe:


1 medium Baigan (eggplant)

1/2 cup Cooked green peas

1 Finely chopped onions

1 Finely chopped tomatoes

1 Finely chopped green chilli

1/2 tsp Red chilli powder

1/2 tsp Garam Masala Powder

1/4 tsp Turmeric Powder

3 tbsp Vegetable oil

Salt to taste

Chopped green coriander leaves for garnishing

Method to make this recipe :

Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.

Frequently turn the eggplant upside down, until fully roasted.

Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.

Mash the flesh.

Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.

Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.

Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.

Garnish the baigan bharta with green coriander leaves and serve hot