Cottage cheese cubes simmered in tomato gravy.
INGREDIENTS:
Paneer cubes - 1/2 cup
Onion paste - 2 tbsp
Garlic-Ginger paste - 1 tsp
Tomato puree - 1/4 cup
Turmeric powder - A pinch
Chilli powder - 1/2 tsp
Dried fenugreek leaves (kasoori methi) - 1 teaspoon
Milk - 3/4 cup
Sugar - 1 tsp
Butter - 1/2 tsp
Oil - 1/2 tsp
Salt - As per taste
METHOD
1. Heat butter and oil in a pan.
2. Add the onion paste, ginger-garlic paste and stir for some time.
3. Then add the turmeric powder, chilli powder and tomato puree and cook till the oil
separates.
4. Finally, add the kasoori methi, milk, sugar, salt and paneer cubes and simmer for 2 to 3 minutes. Garnish with coriander and serve hot.
Spicy Eggplant simmered in onion and tomato gravy.
INGREDIENTS:
Eggplant - 1 large sized (use the firm ones)
Onion - 2 medium sized
Garlic-Ginger paste - 1 tsp
Tomato - 2 no:s
Capsicum - 1 no:
Fresh peas(may use frozen ones) - 1/4 cup
coriander leaves - 1/4 bunch(finely cut)
Green chillies - 4 pcs
Turmeric powder - A pinch
Chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Hing(Asfoetida) - a pinch
Butter - 1/2 tsp
Oil - 2 tbsp
Salt - As per taste
Jeera - 1/4 tsp (for seasoning)
METHOD
1. Wash the brinjal and wipe it dry. Make incision around the vegetable without cutting apply oil all around and place it on the top most rack of the oven and bake it for 45 mins at 425 F.
2. Meanwhile heat the oil in a pan and add jeera. Add the ginger-garlic paste and fry, add green chillies finely cut and onion (finely cut) and fry until the onions are golden brown. You can add a little bit of salt while frying the onon.This does not burn the onion.
3. Add the turmeric pdr and hing and fry for a min, add tomatoes (finely cut) and fry till the oil separates. Add garam masala and chilli pdr and mix well.Add salt as per taste.Add capsicum (cut into small cubes) and fresh peas and cook for 4-5 mins. These 2 vegetables should not become mushy. Add the butter now an mix it well.
4. Remove the brinjal from the oven and run cold water on it. Peel the skin and mash it well. You may spare the seeds!!. Add this mashed brinjal to the above gravy and simmer for 30 mins. The longer you simmer the better the taste.
5. Finally, sprinkle the finely cut coriander and serve hot with rotis or white rice.
Note
You can add the stem part of the coriander(finely chopped) during frying the onions and the leafy part at the end.
Potato cubes & Cauliflower florets in a spicy gravy
INGREDIENTS:
Gobi(cauliflower)- 1 cup(broken into florets)
Aloo(Potato) - 2 (cut into cubes)
Onion - 1 large(finely cut)
Ginger - 1 inch pc (grated)
Garlic - 1 pod (finely cut)
Green chillies - 4-5(slit lengthwise and halved)
Tomato - 1 large (finely cut)
Garam masala - 1 tsp
Red chilli pdr - 1 tsp(or according to your taste)
Haldi - 1/8 tsp
Hing - 1 pinch
Jeera - 1/2 tsp(for seasoning)
Oil - 1 tbsp
Coriander - 1/4 bunch(finely cut)
Curds or Sour cream - 1 tbsp
METHOD
1. Heat some water and add a pinch of salt to it and dip all the cauliflower florets into it and leave it for 5 mins. This helps in cleaning thoroughly. Remove them from the water and wash again with cold water. Keep them aside.
2. Heat oil in a pan and add jeera. Once they crackle add ginger and garlic, fry them add green chillies and the finely cut onion and fry till the onions are golden brown.
3. Add the tomatoes and fry till the oil separates out. Add the red chilli pdr, haldi and hing and mix well. Add the sour cream or curds now and cook till the oil separates. You can add the stem part (finely cut) of coriander here to enhance the flavour.
4. Add the gobi florets and aloo to the above gravy and add 1/2 cup of water and salt according to your taste. Cook until the vegetables are soft, add the garam masala and simmer it for 5 mins. Sprinkle the coriander leaves and serve hot.
A tangy eggplant delicacy in sesame and groundnut gravy.
INGREDIENTS:
Small brinjals - 1/2 kg
Onion - 1 cup
Garlic-Ginger paste - 1 tsp
Sesame seeds - 1 tbsps
Turmeric powder - A pinch
Chilli powder - 1 tsp
Jeera powder - 1/2 tsp
Garam Masala - 1/2 tsp
Dhania (coriander) powder - 1 tsp
Dry Coconut - 1 tbsp
Groundnuts - 1/4 cup
Tamarind juice - 1/2 cup
Oil - 1 tbsp
Salt - As per taste
METHOD
1. Slit brinjals without cutting them completely. Fry sesame seeds, groundnuts and dry coconut and make a smooth paste with some water.
2. Heat oil in a pan and add the slit brinjals. Fry them till they are soft and keep it aside.
3. Take rest of the oil add ginger-garlic paste and onions, fry till golden brown. Add the ground paste fry for a minute and add the turmeric, dhania, jeera and chilli powders and mix well. Add the tamarind juice and boil till the raw smell is gone. Add salt to taste and the fried brinjals and boil again for 10 - 15 mins. Garnish with coriander leaves and serve with rice or chapathis.
Green Peppers in a til(Sesame seeds) and groundnut gravy.
INGREDIENTS:
Capsicum - 2 no:s
Onion - 1 no:
Garlic-Ginger paste - 1 tsp
Tamarind Juice - 2 tbsps
Turmeric powder - A pinch
Chilli powder - 1 tsp
Methi seeds - 1/2 tsp
Jeera - 1 tsp
Til(sesame seeds) - 1 1/2tsp
Garam Masala - 1 tsp
Dhania (coriander) powder - 1 tsp
Dry Coconut - 1/2 cup
Groundnuts - 1/4 cup
Oil - 1 tbsp
Salt - As per taste
METHOD
1. Cut capsicum into small cubes and keep them aside. Fry til and groundnuts separately and keep it aside. (Skin the groundnuts)
2. Fry Jeera, Methi seeds and dry coconut and keep it aside. Chop onions into slices and fry them too. Grind all the fried items to a coarse paste with some water.
3. To the paste add dhania powder, chilli powder, garam masala, haldi powder and the tamarind juice and grind to a smooth paste.
4. Take some oil in a pan and add ginger and garlic paste. Add the ground paste and salt to taste. Add a pinch of hing. Add the capsicum pieces and mix gently. Simmer and allow the capsicum pieces to cook in the gravy. Garnish with coriander leaves and serve with parathas.
A tasty mixture of potatoes and eggplant
INGREDIENTS:
Large Potatoes - 2 no:s
Small brinjals - 1/2 kg
Large Onion - 1 no:
Large Tomato - 1 no:
Green chilli - 2 no:s
Garlic-Ginger paste - 1 tsp
Turmeric powder - A pinch
Chilli powder - 1/2 tsp
Jeera - 1/2 tsp
Garam Masala - 1/2 tsp
Dhania (coriander) powder - 1/2 tsp
Oil - 1 tbsp
Salt - As per taste
METHOD
1. Cut brinjal and potatoes into cubes. Finely cut onion and tomato and keep them aside. Slit the green chillies in the middle.
2. Heat oil and add jeera when it splutters add the ginger and garlic paste. Add green chillies and onion, fry them well. You can retain the green chilli for taste or remove it now.
3. Add the tomato pieces and fry till the oil separates. Add the turmeric powder, chilli powder, dhania powder and garam masala and fry well.
4. Add the potato and the brinjal pieces and 1/2 cup of water cover and cook till the vegetables are tender. Garnish with coriander and serve hot.
Assorted vegetables in a green coriander and poopy seeds gravy.
INGREDIENTS:
Potatoes - 2 no:s
Fresh Peas - 1/2 cup
Carrots - 1 no:
Beans - 10-15 no:s
Chayote(Seeme bandnekai) - 1 no:
Cabbage - 1/2 cup (chopped)
Groundnuts - 2 tbsp
Coriander - 1/2 bunch
Poppy seeds - 1 tsp
Fried chana(kadale pappu) - 2 tsps
Green Chillies - 10 no:s
Coconut - 1 cup
Turmeric Powder - 1 pinch
Asfoetida - 1 pinch
Oil - 1 tbsp
Mustard Seeds - For seasoning
Urad Dal - 1 tsp
Salt - As per taste
METHOD
1. Cut all the vegetables into small pcs and keep them aside.
2. Heat oil in a large pan and make a seasoning of mustard seeds and urad dal. Add the groundnuts and fry them, add all the vegetables. Add 1/4 cup of water and cook till the vegetables are soft.
3. Meanwhile make a smooth paste of coconut, green chillies, fried chana, poppy seeds and coriander. (soak poppy seeds in 1/2 cup of water for about 10 mins to grind it easily)
4. To the cooked vegtables add turmeric pdr and asafoetida and also the ground paste and mix well. Add salt to taste and boil the sagu until the raw smell is gone. Garnish with fresh coriander leaves and serve hot with chapathis and puris.
Potato and paneer balls in a spicy gravy.
INGREDIENTS:
For Koftas :
Potatoes - 3 no:s
Paneer(cottage cheese) - 200 gms
Green chillies - 2-3 no:s
Cumin Seeds - 1/2 tsp
Garam Masala - 1/2 tsp
Lemon Juice - 1 tsp
Fresh Coriander - 1/4 bunch
Corn Starch - 1 tbsp
Bread Crumbs - 1/4 cup
Oil to fry.
For Gravy :
Onion - 1 no:
Tomato - 1 no:
Curds - 2 tbsp
Garlic-Ginger paste - 1 tsp
Cashew Nuts - 6-7 no:s
Turmeric powder - A pinch
Chilli powder - 1 tsp
Dhania (coriander) powder - 1 tsp
Cinnamon - 1" piece.
Saunf - 1 tsp
Cream - 1 tbsp
Oil - 1 tbsp
Salt - As per taste
METHOD
Koftas :
1. Boil potatoes and mash them well. Grate paneer and chop green chillies finely.
2. Mix potatoes, paneer and all other ingredients except bread crumbs. Finally add the bread crumbs and mix lightly. Make patties or balls and shallow fry in oil.
Gravy :
1. Fry onions and tomatoes in a little oil and grind them with curds. Grind the chilli powder, dhania powder, haldi powder, cloves, cinnamon, saunf and cashew nuts to a paste.
2. Take oil in a pan, add jeera. Add garlic-ginger paste saute for a minute, add the ground pastes and saute till the oil separates. Add 1/2 a cup of water and simmer for a while.
3. Cool the gravy and add cream. Pour it over the koftas. Garnish with cream, paneer crumbs and coriander leaves. Serve with parathas or rotis.
Kidney Beans in a savoury gravy.
INGREDIENTS:
Rajma(Kidney Beans) - 1 Cup
Onion - 1 no:
Tomato - 1 no:
Ginger-garlic paste - 1 tsp
Cumin Seeds - 1/2 tsp
Curds or cream - 1 tbsp
Garam Masala - 1/2 tsp
Red chilli Powder - 1 tsp
Dhania Powder - 1 tsp
Fresh Coriander - 1/4 bunch
Turmeric Powder - 1/4 tsp
Hing - a pinch
Oil - 2 tbsps
Salt - As per taste
METHOD
1. Soak rajma overnight. Discard the water and wash it well. Cook it for about 4-5 whistles with 3-4 cups of water and salt.
2. Heat oil in a pan add jeera and ginger-garlic paste. Fry for a min and add finely cut onion. Fry till golden brown. Add the finely cut tomatoes and cook, add curds or cream or you can substitute with 1-2 teaspoons of tamarind juice(if you are using tamarind paste use only 1/4 teaspoon of it) and cook till the oil separates. Add garam masala, red chilli powder and the dhania powder and mix well.
3. Take a tablespoon full of cooked rajma and mash it well add this to the onion tomato gravy and mix well. Add the rest of the rajma along with the water and boil until the gravy thickens. Add hing and haldi while boiling.
4. Garnish with coriander leaves and serve hot with rotis or parathas.
Chick Peas in a onion and tomato gravy
INGREDIENTS:
Chick Peas - 1 cup
Onion - 1 no:(large)
Tomato (large) - 1 no:
Ginger-Garlic Paste - 1 tsp
Green chillies - 2-3 no:s
Cumin Seeds - 1/2 tsp
Curds or cream - 1 tbsp
Bay leaf - 1 no:
Cloves - 2-3 no:s
Garam Masala - 1/2 tsp
Dhania Powder - 1 tbsp
Turmeric Powder - 1/4 tsp
Hing - a pinch
Fresh Coriander - 1/4 bunch
Oil - 2-3 tbsps
Salt - As per taste
METHOD
1. Soak Chick peas overnight. Drain the water and wash it well. Cook it for about 4-5 whistles in a cooker with 4 cups of water, haldi and salt.
2. Make a seasoning of jeera add the bay leaf, cloves and the ginger-garlic paste. Fry for a min. Add finely cut onions and the finely cut green chillies fry till golden brown. Add the finely cut tomatoes and fry for another 5 mins add the curds and cook till the oil separates. Add dhania powder, red chilli pdr, hing and Garam masala and mix well. You can add the stem part of the coriander here to increase the flavour.
3. Take 2 tsps of the above mixture and about a tablespoon of the cooked chick peas and grind it into a smooth paste. To the rest of the onion-tomato mixture add the ground paste and the rest of the cooked chick peas(With the water) and boil well until the gravy thickens.
4. Garnish with cream and coriander and serve hot with pooris.
Cottage cheese in a green spinach gravy
INGREDIENTS:
Paneer(Cottage cheese) - 200 gms
Onion(Large) - 1 no:
Tomato(large) - 1 no:
Palak - 1 bunch
Green Chilli - 1 no:
Jeera - 1/2 tsp
Garam Masala - 1/2 tsp
Red Chilli Powder - 1 tsp
Dhania Powder - 1/2 tsp
Fresh Coriander - 1/4 bunch
Fresh Cream - 1-2 tsps
Oil to fry.
Salt - As per taste.
METHOD
1. Wash and cut palak into small bits. Cook it in nicely in a mixture of 2 tbsps of milk and a tbsp of water. This helps to remove the bitterness in the palak. Keep it aside.
2. Cut paneer into small cubes. Heat a little oil in a pan and fry the paneer pieces till golden brown and keep them aside.
3. Make a seasoning of jeera and add the garlic-ginger paste. Fry for min and add the finely cut onion and a green chilli slit in the middle. Fry till golden brown. Add the finely cut tomato and fry till the oil separates.
4. Grind the cooked palak and the onion-tomato mixture to a smooth paste. Take some oil in a pan and add the ground paste. Add red chilli powder, Garam masala, dhania powder and boil well. Add the fried paneer pieces and simmer for about 15 mins.
5. Garnish with fresh cream and coriander leaves and serve hot with parathas and naan.
Lady's finger in a tangy curd gravy.
INGREDIENTS:
Bhindi - 1/2 kg
Onion - 1 no:
Tomato - 1 no:
Ginger-garlic paste - 1 tsp
Cumin Seeds - 1/2 tsp
Curds - 1/2 cup
Garam Masala - 1/2 tsp
Red chilli Powder - 1 tsp
Dhania Powder - 1 tsp
Fresh Coriander - 1/4 bunch
Turmeric Powder - 1/4 tsp
Hing - a pinch
Oil - 2 tbsps
Salt - As per taste
METHOD
1. Cut bhindi into big pieces. Keep them aside. Make a seasoning of jeera and add the ginger-garlic paste. Add the finely cut onion and fry till golden brown.
2. Add the finely cut tomato pieces and fry till the oil separates. Add chilli powder, dhania powder, turmeric and hing and mix well. Add the bhindi pieces and salt to taste, fry for about 5 mins.
3. Add curds and garam masala, simmer it for about 20 mins or till bhindi is soft and cooked well. Garnish with coriander leaves and serve hot.
Cottage cheese in a butter and spicy mixture.
INGREDIENTS:
Paneer - 200 gms
Onion - 2 no:s
Tomato - 2 no:s
Ginger-garlic paste - 1 tsp
Butter - 2 tbsps
Garam Masala - 1/2 tsp
Red chilli Powder - 1 tsp
Dhania Powder - 1 tsp
Fresh Coriander - 1/4 bunch
Turmeric Powder - 1/4 tsp
Bay leaf - 1 no:
Cloves - 2-3 pcs
Cinnamon - 1" pc
Cumin Seeds - 1/2 tsp
Salt - As per taste
METHOD
1. Cut paneer into cubes and fry them to golden brown. Keep this aside.
2. Heat a little butter and add the ginger-garlic paste & the finely cut onion. Fry till transparent. Add the finely cut tomato pieces and fry till the oil separates. Grind this into a smooth paste.
3. Take the rest of butter and make a seasoning of jeera. Add the bay leaf, cloves and cinnamon pieces. Fry for a min. Add the ground paste and salt to taste, add turmeric powder, dhania powder & red chilli powder. Boil well till the butter separates.
4. Add the fried paneer and simmer for about 15 mins until all the water is evaporated. Garnish with another blob of butter and coriander leaves.
Baby potatoes in a poppy seed and curd gravy.
INGREDIENTS:
Baby potatoes - 1/2 kg
Onion - 1 no:
Tomato - 1 no:
Ginger-garlic paste - 1 tsp
Cumin Seeds - 1/2 tsp
Poppy Seeds - 1 tsp
Cardamom - 1-2 pcs
Green chillies - 2-3 no:s
Fresh Coriander - 1/4 bunch
Curds - 1/2 cup
Garam Masala - 1/2 tsp
Red chilli Powder - 1 tsp
Dhania Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Hing - a pinch
Oil to fry
Salt - As per taste
METHOD
1. Boil and peel potatoes. You need not boil the potatoes completely just as much as the skin can be peeled. Prick it all around and deep fry in oil till golden brown. Drain and keep it aside.
2. Make a seasoning of jeera, cloves, cinnamon. Add the ginger-garlic paste and the finely cut onion and fry till golden brown. Add finely cut tomato and fry till the oil separates.
3. Grind poppy seeds, green chillies, cardamom and coriander to a smooth paste. Add this paste to the fried onions-tomato mixture and boil well. Add chilli powder, dhania powder, turmeric powder and hing and mix well.
4. Add curds, salt to taste, garam masala and the fried potatoes. Add 1/4 cup of water and simmer for about 10-15 mins until the gravy thickens. Garnish with coriander leaves and enjoy.
Paneer pieces in a spicy cashewnut gravy.
INGREDIENTS:
Paneer - 200 gms
Onion - 1 no:
Tomato - 1 no:
Ginger-garlic paste - 1 tsp
Cumin Seeds - 1/2 tsp
Cream - 2 tsps
Cashewnuts - 8-10 no:s
Coconut - 1/2 cup
Garam Masala - 1/2 tsp
Red chilli Powder - 1 tsp
Dhania Powder - 1 tsp
Fresh Coriander - 1/4 bunch
Turmeric Powder - 1/4 tsp
Hing - a pinch
Butter - 3 tbsps
Salt - As per taste
METHOD
1. Cut paneer into small cubes. Fry them in little butter to golden brown and keep it aside.
2. Soak the cashewnuts in 1/2 cup of water for 30 mins and grind it with coconut. Heat some butter in a pan and add the jeera. Add ginger-garlic paste fry for a minute and the finely cut onion and fry till transparent.
3. Add finely cut tomatoes and fry well. Add the ground paste, turmeric paste, dhania powder, chilli powder, hing and salt to taste. Boil well till the oil separates.
4. Add 1/2 cup of water and bring it to boil. Add the fried paneer pieces and boil till the gravy thickens. Garnish with coriander leaves and serve hot.
Moong Dal broth simmered in a mixture of onion, tomato and milk.
INGREDIENTS:
Green Moong Dal(Whole) - 1 cup
Onion - 1 no:
Tomato - 1 no:
Ginger-garlic paste - 1 tsp
Cumin Seeds - 1/2 tsp
Bay leaf - 1 no:
Milk - 1/2 cup
Garam Masala - 1/2 tsp
Red chilli Powder - 1 tsp
Dhania Powder - 1 tsp
Fresh Coriander - 1/4 bunch
Turmeric Powder - 1/4 tsp
Hing - a pinch
Oil - 2 tbsps
Salt - As per taste
METHOD
1. Soak whole green moong dal for about 5-6 hrs. Cook it with 4 cups of water for about 6-7 whistles.
2. Heat oil in a pan, add jeera and a bay leaf, fry for a min. Add finely cut onion and fry till golden brown. Add tomato pieces and fry till the oil separates. Add turmeric powder, dhania powder, chilli powder, hing and salt as per taste and stir well.
3. Add the cooked dal and a cup of milk and boil well until all them mix properly. Add a blob of butter and coriander leaves and mix well.
4. Decorate with a spoon of cream and serve hot. This goes well with rice, chapathis or naan.
