MATTAR PANEER

INGREDIENTS:

Paneer-----------------200gm or 8Oz
Matar/Peas-----------1/4 Cup ( I used dry white peas).For fresh/frozen peas use 1/2 Cup.
Onion-----------------1 finely chopped
Tomato---------------1 finely chopped
Ginger Garlic pst---1/2 tsp
Cumin Powder------1/2 tsp
Red Chilli Powder--1 tsp
Kasuri Methi---------1/2 tsp crushed
Curry leaves---------few
Coriander leaves----1 tbsp chopped
Turmeric--------------1/4 tsp
Oil---------------------3 tbsp

DIRECTIONS:

1. Soak the peas in water for 6 hrs and pressure cook with some water till 4-5 whistles. You can use the fresh or frozen peas instead of dry peas.

2.Take the whole block of Paneer and microwave for 2-3 mins turning in between before cutting into bite size pieces. Microwaving will make the Paneer soft. Cool down and cut into bite size pieces.

3.In a Kadai, fry Paneer in 1/2 tsp oil for 3-4 mins till all the sides are nicely browned and take them aside .

4.In the same Kadai add 3tbsp Oil and add chopped Onion, Curry leaves, Turmeric , little salt and fry for 8-10 mins or till soft . Add Ginger garlic paste and fry for 2-3mins more.

5.Now add tomatoes and fry for 8 mins or more. Now add Red Chilli Powder, Cumin powder and fry for 2-3mins.

6.Now add the pressure cooked peas, add some salt and some water (if needed)cook covered for 8-10mins or till the peas has absorbed some flavors in. 

7.Now add the fried Paneer, Crushed Kasuri Methi, Chopped coriander  and cook for another  5-7mins.

8.Turn off and serve hot with 2tbsp of heavy cream on the top for rich creamy flavor..

ALOO TAMAATAR / POTATO TOMATO GRAVY

INGREDIENTS:

Potato------------------------3 medium ones peeled and chopped to bite size pieces
Onion------------------------1 whole ground coarsely
Tomato----------------------1 whole ground coarsely
Hunt's Tomato Sauce---- 1 8Oz tin
Cumin Seeds---------------1/2 tsp
Curry leaves----------------5-8
Ginger Garlic paste-------1 tsp
Red Chilli Powder--------1 tsp
Garam Masala-------------1/2 tsp
Cumin Powder------------1/2 tsp
Kasoori Methi-------------1 tsp
Coriander leaves----------1 tbsp chopped
Turmeric--------------------1/2 tsp
Oil---------------------------5 tbsp

DIRECTIONS:

1. Heat Oil in a medium sized pressure cooker. Add Cumin seeds, Curry leaves and fry them for 30secs.

2.Add the coarsely ground Onion,Turmeric, little Salt and fry on med flame. Make sure the onions are not burned by stirring in between. After 8-10 mins add ginger garlic paste and fry for 3-5mins more.

3.Now add raw peeled cube size potato pieces and mix well. Fry the potatoes with onion mixture till the onions are 3/4th cooked.Add some Salt, Red Chilli Powder, Garam Masala Powder, Cumin Powder and Ground Tomato.

4.Mix well and fry for 2-3mins more and add a whole tin of Hunt's Tomato sauce. Reduce the flame and add 1/2 cup water. Check for salt.

5.Close the lid and cook for 1 whistle and turn off. When the pressure's off add chopped Coriander leaves , crushed Kasoori Methi and let it stand on low flame for 2-3mins.Check for potato tenderness. Then serve hot with Roti. 

TOMATO MUSHROOM CURRY

INGREDIENTS:

Button Mushroom-------------------15-20
Onion----------------------------------1 large finely chopped
Tomato--------------------------------2 large finely chopped

Garam Masala Pwd-----------------1/4 tsp

Coriander Powder-------------------1/2 tsp

Chopped Coriander-----------------1 tsp
Kasoori Methi-----------------------1 tsp

Oil-------------------------------------4 tbsp

For Marinade:
Yogurt---------------------------------1tbsp
Ginger Garlic Paste-----------------1/2 tsp
Red chilli Pwd-----------------------1-1/2 tsp
Turmeric------------------------------1/4 tsp
Salt-------------------------------------to taste


DIRECTIONS:

1. Clean the mushrooms and chop off the stem portion and slice each head part into 4 or 8 pieces each depending on your preference.

2.Prepare a marinade mixture with the ingredients listed in'For Marinade and combine with the sliced mushrooms and place aside till the gravy is prepared.

3.Heat oil in a kadai and add onions, turmeric and very little salt. Fry till the onions turn soft.

4.Add chopped tomatoes and fry on med flame  till the oil oozes out of the mixture.

5.Add Garam Masala Pwd,Coriander pwd and mix well. Now add the mushrooms and turn the flame to high.

6.Combine well and fry till the excess water from mushroom evaporates and a nice gravy of your consistency is formed.

7.Reduce flame and add chopped coriander, Crushed Kasuri Methi. Fry for 2-4 mins and turn off. Serve hot.

GOBI MASALA

Both of us are not such a good eaters when it comes to Cauliflower.I tried making cauliflower curry many times ,using different proportions of ingredients,but everytime it ended up tasting the same. Some months ago, I followed someones blog for this recipe. I made a note of the ingredients ,but not the blog. However am very thankful to that blogger for including this flower in our meal.Very tasty curry that makes the gobi-haters want for more. Very good especially with Rotis.

INGREDIENTS:

Cauliflower Florets-------------2 cup boiled for 4 mins in boiling water

Onion---------------------------1 big one

Tomato-------------------------1 big one

Red chilli Powder--------------1 tsp

Coriander Powder-------------1 tsp

Turmeric-----------------------1/2 tsp

Yogurt--------------------------2 tsp

Oil,Salt--------------------------as required

Roast and Grind to Powder:

Cashews,Poppy seeds---------1 tsp

Grind to a coarse paste:

Green chillies------------------3

Ginger--------------------------1 " piece

Garlic---------------------------3 pods

DIRECTIONS:

1.Heat oil in apan and add the chopped onions and saute till light brown.

2.Add the ground coarse paste and saute them for a min. Now add chopped tomatoes and let it cook covered on medium heat for 4-5 mins.

3.Now add redchilli powder,coriander powder,turmeric,salt and cook till the tomatoes are soft.

4.Turn the flame to low and add yogurt.Mix well.Add salt,boiled cauliflower florets and saute them unil the florets are coated with masala.Cook covered for 2 mins.

5.Add the ground powder,1/2 cup of water.Cook for 5-7 mins or until gravy thickems and cauliflower absorbs all the flavor.

6.Garnish with chopped coriander leaves and serve hot.

Sending this to "Side Dish for chapathi" event hosted by Viki.

METHI PARATHA WITH METHI MATAR MALAI

Hey friends its been raining here and i really hate this......Not that we have any petty misunderstandings .... :) but it being the weather when it rains ..cold,so gloomy that it makes me lazy,lie over.I dont know how many prefer this cold weather over the real california's sunny atmosphere.California really make me feel good,happy,nostalgic(might be that the weather almost resembles that of my hometown-Hyderabad ).

The paratha is nothing special nor new but this methi matar malai is creamy,refreshing and quite different from what we usually have with very simple ingredients.I thank sujatha for intoducing me to this rich dish..I made few changes to make it suit to my tasatebud..Try it in your style and see what your family has to say..

INGREDIENTS:
For Methi Matar Malai
Methi leaves-----------1/2 cup chopped

Peas-------------------1 cup

Cream-----------------1/2 cup(I used 1 cup Half and half)

Yogurt-----------------2 tbp

Onion------------------1 medium one chopped

Green chillies----------5

Ginger garlic paste-----1 tbp

Cumin seeds-----------1 tsp

Coriander powder------1 tsp

Oil---------------------4 tbp

Salt--------------------to taste

For Methi Paratha
Wheat Flour-----------2 cups

Methi leaves----------1 big bunch washed and chopped

Onion-----------------1 medium one chopped

Green chillies----------5

Salt--------------------1/4 tsp

Olive oil---------------1 tbp

DIRECTIONS:

For Methi Matar Malai
1.Boil peas if using fresh and set aside.I used frozen ones so i directly used them skipping this.

2.Heat oil in a pan,add cumin seeds,onions,green chillies.Saute till done.

3.Add ginger garlic paste,methi leaves and fry till they get together.

4.Add peas,salt,remaining powders and cook for 3 mins on medium-high heat.

5.Turn the flame to medium- low and after a minute or two add curd,cream/half&half and cover.

6.Cook for 7-9mins till done and remove from heat and serve.

For Methi Paratha
1.In a pan add the oil and add onions and fry until translucent.

2.Then add the green chillies,methi leaves and fry for a minute or two.

3.Add the above mixture to wheat flour and make dough adding water little by little only till nice and firm.

4.Cover and let stand for 30 mins and later knead for 3-5 mins and diviude the dough into equal balls and roll them into parathas.

5.Roast on both sides on a pan with little smeared ghee/oil if desired and till nicely fried.Serve immediately hot.

TOFU CURRY IN A HURRY

INGREDIENTS:

Tofu------------------------1 pack
Green Bellpepper-----------1 small one
Peas------------------------1/2 cup
Shallots---------------------1 small one(used them instead of onions)
Tomato---------------------1 big and ripe
Garlic-----------------------3 pods
Ginger----------------------1tsp chopped
Green chillies----------------4
Chilli powder----------------1/2 tsp
Turmeric--------------------1/4 tsp
Curry powder---------------1/2 tsp
Coriander powder-----------1/2 tsp
Fennel seeds powder--------1/4 tsp
Kasoori methi---------------1/2 tsp
Cumin powder--------------1 tsp
Cumin,mustard seeds-------1/4 tsp each
Salt,Oil----------------------as required

DIRECTIONS:

1.In a wide frying pan fry the drained-out/cubed tofu till light golden brown in a little bit of oil.

2.In the same pan add some oil and fry the thinly sliced bellpeppers till nicely cooked.

3.In a wide and deep pan add oil,mustard seeds,cumin seeds,fry for a minute and then add chopped shallots.

4.Fry till nicely cooked and add green chillies,chopped ginger,chopped garlic.Fry till nice aroma comes out.

5.Add the chopped tomatoes and when they turn out soft add some water enough to make a paste for the curry.

6.Add in the curry powder,,redchilli powder,turmeric,salt and mix well.

7.Drop in the tofu and bellpepper slices and saute well.Add salt,peas ,cover and cook for 4-6 mins.

8.Add in fennel seeds powder,coriander powder,kasoori methi and mix well.

9.Cook for 5 mins and turn off.Garnish and serve.

MUSHROOM MASALA

INGREDIENTS:

Mushroom---------------------1 Pack(contains 15-20 medium ones)

Onion---------------------------1 big one

Tomato-------------------------1 Big and ripe

Ginger Garlic paste------------1 tsp

Coriander Powder--------------1 tsp

Red Chilli powder--------------1 tbsp

Garam Masala-----------------1/4 tsp

Cumin seeds------------------1/4 tsp

Yogurt-------------------------1 tbsp enough to make gravy

Egg-----------------------------1

Cumin Powder-----------------1/2 tsp

Oil/Butter----------------------5 tbp




DIRECTIONS:



1.Slice the mushrooms to 4 pieces eliminating the stem portion and throughly wash
2.Marinate the pieces in yogurt, ginger garlic paste, 1/2 tbsp red chill powder, salt and egg. Place it in fridge till onions-tomato gravy is ready.
3.Now in 3 tbsp of oil fry cumin seeds,onions with little salt,turmeric,till the onions are soft.
4.Now add chopped tomatoes and cook till the oil oozes out.
5. Add remaining 1/2tbsp chill powder, coriander powder, garam masala and mix thoroughly.
6. Drop in mushrooms and saute on med-high flame for 3-4 mins and then  cook uncovered on med-low with till the mushrooms are cooked enough without over-drying the curry until oil separates. Check for salt and add cumin powder.
7.Garnish with coriander leaves ans serve hot with roti/chapathi or even rice.



Pavani,Viji,Purva has passed me this Butterfly award....thanks gals for thinking of me.....

I would love to pass this to
Sia,Vaishali,Sujatha,Madhuram,Saagari,Rak's Kitchen,Praneetha,Simply Spicy,Deesha,Mahima's Kitchen

Viji has tagged me with a MEME.Since i have done it recently i would be linking it back for you Viji...... My MEME

CAPSICUM IN PEANUT SAUCE

INGREDIENTS:

Green bell peppers/Capsicums---------2 nos

Green peas----------------------------1/4th cup

Onion----------------------------------1 cup very finely chopped

Green chillies--------------------------4

Garam masala--------------------------1 tsp

Peanuts--------------------------------1/4th cup

Sesame seeds--------------------------1/4th cup

Cloves/Cinnamon----------------------2 small pieces

Red chillies-----------------------------3

Tamarind extract----------------------1 tbp

Jaggery/sugar-------------------------1 tbp grated

Mustard,Cumin seeds------------------1/4th tsp each

Curry leaves---------------------------few

Ginger-garlic paste---------------------1 tsp

Coriander leaves-----------------------to garnish

Salt------------------------------------to taste.

Oil-------------------------------------as required

DIRECTIONS:
1.Dry roast peanuts and sesame seeds to golden color and make a fine powder out of them in a grinder.

2.Seperately dry roast grind cloves and pieces of cinnamon .

3.Grind them to smooth paste/powder along with some salt,grated and powdered jaggery,redchillies,if required some cashews too .

4.Clean and Cut the tops off. Remove the seeds and membranes inside and make a hollow.Now cut length wise to medium sized strips.

5.Heat 3 tbp of oil in a big pan and add those sliced capsicum and fry till they become half soft and cooked.Transfer to plate and set aside.

6.In the same pan add some more oil.Add mustard,cumin seeds,curry leaves,finely chopped onions and fry till dark brown.Then add ginger-garlic paste and fry for few minutes.

7.Add the peanut-sesame sauce ,tamarind extract and about a half cup to one cup of water and mix well.

8.Add garam masala,coriander powder and simmer on medium heat for about 10 minutes.Now taste and adjust spiciness or other levels to your taste.

9.After that add the fried and soft capsicums to the thickened sauce.

10.Cook for another 10 minutes on medium heat, covered.If required add water and cook.

11.Serve with rice or with chapatis.Garnish with coriander leaves.

MIXED VEGETABLE KOORMA

INGREDIENTS:

Potatoes-----------------3/4 cup chopped

Cauliflower----------------1 cup

Carrots,Beans-------------1/2 cup each chopped

Tomato paste---------------2 cups

Peas-----------------------1 cup

Onion----------------------1 cup

Green chillis ---------------3

Cumin,Mustard seeds------1/2 tsp each

Cloves---------------------3

Cardamoms---------------4

Cinnamon stick------------2" inch piece

Coriander pwd------------1 tsp

Cumin pwd----------------1/2 tsp

Garam masala pwd--------1/2 tsp

Yogurt--------------------2 tbsp

Salt-----------------------as per taste

Cashew,Sesame Paste-----1 tbp each

Brown Onion paste--------2tbp

DIRECTIONS:
1.Chop the vegeables and alongside boil some water along with a little bit of salt.

2.Add the chopped vegetables to boiling water and boil till 3/4th are cooked and set aside.

3.Heat 1 tbsp oil and fry the parboiled vegetables for few mins and set aside.

4.Heat 2 tbsp oil in a vessel and addcumin,mustard,cloves,cinnamon,cardommon.Let it splutter.Add chopped onions and slit green chillis and fry till dark brown.

5.Add ginger garlic paste and fry till oil seperates then add onion paste,red chilli pwd,coriander pwd,cumin pwdtomato paste,salt.

6.Mix well and when done add the parboiled vegetables and mix well.Cover and cook for 2 mins.

7.Now add cashew,sesame paste,yogurt,enough water,garam masala pwd and mix well.Cook covered for 7-9 mins.

8.When completely cooked garnish with coriander leaves and serve hot.

BAINGAN BARTHA

INGREDIENTS:


Baingan/Eggplant) ----------------- 2 big ones of Chinese variety(they are long and slim)
or 1 big one of American variety

Green peas--------------------------1 cup


Onion------------------------------- 1big one


Tomato ----------------------------- 2 medium ones


Green Chillies -----------------------4


Ginger Garlic Paste ----------------- 1 tsp


Chilli Powder ----------------------- 1/4-1/2 tsp(depending on the spiciness of green chillies)


Turmeric----------------------------1/4 tsp


Corainder & Cumin Pwd------------ 1/2 tsp each


Garam masala Powder ------------- 1/4 tsp(optional)


Coriander Leaves ------------------ garnishing


Cumin &Mustard seeds------------- 1/2 tsp each


Salt and Oil-------------------------as required




DIRECTIONS:

1.Wash ,dry and smear little oil to the eggplant.


2.Preheat the oven for 3 mins at 500degreeF then place the eggplant in a oven safe plate and place inside it.


3.Bake for 20 mins ,remove and cool it.


4.Once cooled down peel off the skin only and discard.Cut the inner flesh to medium cubes and set aside.


5. Next in a deep-bottomed pan, add oil and when hot, add the cumin and mustard seeds.


6.When they splutter, add the ginger garlic paste,green chillies.


7. Fry until the raw smell goes off and then add Onions. Saute for few mins till onions are completely brown.


8. Add the chopped tomatoes, cover and cook till the tomatoes are done.


9.Then add the coriander powder, garam masala,chilli powder and cumin powder.


10..Add the cubed eggplant pieces,enough salt,cup of peas and mix well.


11.Cook covered for 5-6 mins then turn off and garnish with coriander leaves.


12.Goes well with Naan/white rice.

PALAK PANEER

INGREDIENTS:

Paneer------------------------15-20 cubes

Spinach-----------------------2 fresh bunches chopped or 1 cup of chopped & frozen

Onions------------------------1 big one

Green chillis-------------------6-7

Ginger garlic paste------------1 tsp

Coriander pwd ---------------1 tbp

Tomatoes---------------------1 big one with its skin slit

Garam masala----------------1/2 tsp

Coconut cream---------------1 tbp

Cumin seeds------------------1/2 tsp

Ghee/Butter-----------------2 tbp

Salt---------------------------to taste

DIRECTIONS:


1.Boil enough water .Wash,Clean the spinach,tomato,green chillies and add to boiling water and wait for 3-5 mins max. Then drain out.Preserve the spinach water.

3.Peel the skin of tomato out and discard.Make a smooth puree with tomato after it gets a bit cold and keep aside.

4.Once the spinach also turn cold make a smooth paste along with green chillies.

5.Heat the ghee in a heavy bottomed vessel and fry the cubed paneer for few minutes till they turn light brown.

6.Once th paneer is fried well remove and add cumin seeds , chopped onions to the same ghee/butter and sauté them till light brown.Add more ghee/butter if required while frying.

7. Then transfer this to the spinach puree and make a puree again.

8.Add butter in a vessel and add ginger garlic paste and fry further for 2-3 minutes then add the palak paste and let it cook for another 4-5 mts with the reserved water if too thick.

9.Then add the fried paneer pieces to boiling gravy,salt,coriander powder,garam masala .Cover and cook for 10-12 minutes.

10.Add palak water if the gravy is too thick.Taste it and spices accordingly.At last add coconut cream and turn off and Serve hot with steamed rice or naan.




Sending this to Sunshinemom's Green Event:
http://tumyumtreats.blogspot.com/2008/09/round-up-of-food-in-colours-red.html

RADISH KORMA

INGREDIENTS:



Radish-------------------2 cups chopped

Onions-------------------1 cup chopped

Red chillies---------------5

Coriander powder--------1 2tbp

Sesame seeds------------3 tbp

Cloves--------------------4

Cinnamon----------------few brokensticks

Tomato------------------1 big one

Cumin,mustard seeds-----1/4 tsp each

Oil,Salt-------------------as required


DIRECTIONS:

1. Dry Roast Cinnamon,Cloves,Red chillies and sesame seeds on medium-low heat one by one.

2.After cooling grind it a smooth fine powder and keep aside.

3.Next microwave or pressure cook the whole tomato for 8-10 mins.

4.Seperately make a puree of the tomato and se aside.

5.Meanwhile wash the radish thoroughly and chop them into medium size pieces.

6.Heat oil and fry cumin,mustard seeds.When the seeds start sputtering add chopped onions and fry till light brown.

7.Now add the chopped radish pieces and fry till 3/4 cooked.

8.Add in tomato puree ,ground powder ,salt,Coriander powder and some water as per ur required consistency and let it cook for 5-8 mins.

9.See that they are completely done before turning it off.

10.Adjust the spices according to ur taste.

11.Garnish with coriander leaves and serve hot with rice.

GARBANZO BEANS/CHOLE CURRY

SERVES:5-7 PEOPLE

INGREDIENTS:

Garbanzo beans/Chole ----------1-1/2 cups unsoaked

Tomatoes------------------------2 big ones

Onions---------------------------1 big one

Cumin,mustard seeds------------1/4 tsp each

Chole masala(Badshah)----------1 tsp

Cl0ves,cinnamon------------------2-3

Oil-------------------------------6 tbp

Corinader powder----------------1 tsp

Green chillies---------------------5

Red chilli powder-----------------depending on hotness

Curry leaves,Cilantro-------------few

DIRECTIONS:

1.Soak the beans overnite in water for minimum of 12-15 hrs.

2.In the morning see if they are soaked enough else microwave for 4-5 mins. They should be like soft so that it doent take much time (more than 10mins) t0 become soft while making curry.Else make curry in a pressure cooker to avoid all this.

3.Heat oil and add cumin,mustard,cloves,cinnamon,curry leaves,chopped onions and fry till brown.

4.Add green chillies,chopped tomatoes and cook till they are done.

5.Add soked beans to i and add 2-3 cups of water for gravy.

6.Cook for 4-5 mins on med-high heat then add masala,salt,coriander powder,turmeric,red chilli power(optional depending on spiciness) and let it come to boil.

7.Boil till the beans are thoroughly done and soft enough.

8.Garnish with cilantro and serve hot with puri/roti.

MUSHROOM TOMATO CURRY

SERVES: 4 people

INGREDIENTS:
Mushrooms---------------1 pound

Tomatoes-----------------2 medium ones

Onion---------------------1 big one

Cloves,cadrdommon-------3

Cinnamon-----------------few small sticks

Fennel seeds--------------1/4 tsp

Cumin,Mustard seeds-----1/2 tsp each

Turmeric------------------pinch

Chilli powder---------------1 tsp

Coriander powder----------1 tbp

Oil-------------------------5 tbp

Ginger garlic paste--------1 tsp

salt-----------------------as required

Masala powder------------1 tsp

Coconut powder-----------1 tsp

DIRECTIONS:

1.Clean the mushrooms and keep in water till ready to cook.Use them within 3 days or else they turn black.

2.Heat oil in apan,add cumin,mustard,fennel seeds,cinnamon,cardommon,cloves and fry them.

3.Now add half of the chopped onions to above oil ingredients and let it cook.

4.Use the other half to make a thick paste.

5.When onions are done add ginger garlic paste and chopped tomatoes.

6.When tomatoes turn soft add Onion paste ,cook for 3-4 mins then add chopped mushrooms.

7.Add salt,chilli powder,masala powder,coriander powder,turmeric and cover.

8.When mushrooms are cooked add coconut powder and garnish with coriander leaves.

9.Add just 1 cup of water not more than that as mushroom oozes out water while cooking.So addd depending on tthe consistency.

RIDGE GOURD/BEERAKAYA-CHANNA CURRY

SERVES: 4-5 people

INGREDIENTS:

Ridge Gourd------------3 medium ones

Onions------------------1 large one

Channa dal--------------3/4 cup

Turmeric----------------pinch

Chilli powder------------1/2 tsp

Oil----------------------6 tbp

Cumin,Mustard seeds---1/2 tsp each

Aeosfoteda--------------pinch

Ginger garlic pst----------1 tbp

Coriander pwd-----------1 tbp

Salt-----------------------to taste

Garam masala-----------1/2 tsp

Coriander,curry leaves---few

DIRECTIONS:

1.Peel and chop the ridge gourd,onion.

2.Wash and soak channa dal in water for 45 mins.

3.Heat oil and add cumin,mustard seeds,curry leaves,onions,aeosfoteda.

4.Fry till the onions turn transclucent then add ginger garlic paste,turmeric.

5.Once the raw smell goes away add chopped pieces and let it cook for 5-8 mins covered.

6.Add salt,chilli powder,garam masala,coriander pwd and cook for another 5 mins.

7.Once the pieces are 3/4 cooked add channa dal and cook till completely done.

8.Serve with hot rice or chapati

BOTTLEGUARD/SORAKAYA PULUSU

INGREDIENTS:

Bottlegourd-------------------1 small one peeled and cut into medium sized cubes.

Onion-------------------------1 medium one

Tamarind Extract------------4 tbp

Red chillies powder----------1/4 tsp

Turmeric----------------------1/4 tsp

Cumin,mustard seeds-------1/4 tsp each

Coriander powder-----------2tsp

Methi powder---------------1 big pinch

Cumin Powder--------------1 tsp

Rasam Powder--------------1 tsp

Garam masala---------------1/4 tsp

Ginger-garlic paste----------1 tsp

Oil----------------------------6 tbp

Hing-------------------------pinch

Curry leaves-----------------few

Salt,Jaggery------------------as required

DIRECTIONS:

1.Heat 2 tbsp oil in a pan, add cumin seeds,mustard seeds,hing,Curry leaves.

2.After few mins add the chopped onions and saute for sometime.

3.When the onions are about to be cooked add turmeric and cook till they turn transclucent.
4.Now add ginger-garlic paste and saute till raw smell goes off.

5. Add he cubed bottlegourd pieces, mix well,cover and cook till half done.
6.Add chilli powder,salt,rasam powder, saute,cover and cook till 3/4 of it is done.

7.Then add the extracted juice from tamarind along with some water and mix well.Add just the required amount of water for the gravy.

8.Cover and cook .Add coriander powder,cumin powder,mehi powder,chopped coriander leaves,jaggery .Mix and cook until sauce thickens as well a the cubes are thoroughly cooked.

9.Garnish and serve with steamed rice.


Sending this to State Specials Event.

CHAAMAGADDA/TARO/ARBI PULUSU

INGREDIENTS:

Taro root/Arbi/Chamagadda ------------10-12 medium sized

Onions-------------------------------------1 big one

Red chilli Dry------------------------------4

Green chillies------------------------------5

Tomato-------------------------------------2 big and ripe

Tamarind----------------------------------lemon size

Mustard seeds-----------------------------1/2 tsp

Cumin seeds-------------------------------1 tsp

Methi Powder-----------------------------1/4 tsp

Hing/Aesfoetida--------------------------pinch

Green chillis------------------------------4-5 slit

Turmeric ----------------------------------1/2 tsp

Ginger garlic paste------------------------2 tsp

Coriander powder ------------------------1 tbp

sugar/jaggery-----------------------------2 tsp

Coriander leaves--------------------------to garnish

Oil------------------------------------------3 tbp

DIRECTIONS:

1.Clean and peel the skin of Arbi and cut them into medium size peices .

2.Place them in salted water to avoid changing color.

3.Clean and extract 1-1/2 cups of tamarind juice from tamarind and keep it aside.

4.Place the arbi pieces in a pressure cooker just half filled with water.

5.Turn off for 1 whistle.Dont take off the pressure.Its very important to boil them or else they will be hard enough.Or else you can either boil them for 8-10 minutes in hot boiling water.

6.Test whether its soft enough or not.When u cut it with a knife u should feel soft not like cutting raw potato.

7.Heat oil in pan and add red chilli, mustard seeds,Cumin seeds and onions .

8..Fry till they turn transperent then add little hing, green chillis, tomatoes, ginger garlic paste,red chilli powder.

9.After 7-8 mins add tamarind extract and some pressure-cooked water to it ( add little first and taste to add as much as u like )

10.Add coriander powder and enough salt,sugar.Cover and cook for 8-10minutes.taste it and see whether everythings correct.

11.When it comes to boil add Arbi pieces and see if gravy is enough for the pieces.

12.Boil it for 10-15 mins the pieces will make the gravy thick.

13Eating it after 30 minutes makes it taste better with rice.

ALOO MATTAR

INGREDIENTS:

Potato---------------------------3 medium ones

Tomato-------------------------3 big ones

Peas-----------------------------1/4 cup of standard measuring cup

Onion---------------------------1 big one chopped finely

Green chillies-------------------3 depending on their spice level

Ginger---------------------------1" chopped finely

Garlic----------------------------3 pods chopped and crushed

Dry Red chillies-----------------3

Red Chilli Powder---------------1-1/2 tsp adjust

Curry leaves---------------------few

Coriander powder---------------1 tbp

Turmeric------------------------1/4 tsp

Cumin seeds--------------------1 tsp

Mustard seeds------------------1/2 tsp

Cumin powder------------------1/2 tsp

Cloves---------------------------2-3 powdered

Salt------------------------------to taste

Oil--------------------------------3 tbp

DIRECTIONS:

1.Clean,Peel and cut the potatoes and microwave in some water for 5-7 mins high.

2.Heat oil in a wide vessel and add cumin seeds,mustard seeds,dry red chillies, chopped onions, ginger, garlic, green chillies.and very little salt. Fry till onions turn translucent.

3.Now add turmeric,coriander powder,cloves powder,red chilli powder,cumin powder and fry for a minute.

4.Add the chopped tomatoes and stir fry till it gets mushy.Now add the microwaved potatoes,fresh peas and combine and cook covered on low heat for 3-4 minutes.

5.Stir once in a while and add salt and enough water to cover the potatoes and cook till the done and desired consistency.

6.Turn off heat. Garnish with chopped coriander leaves.Serve hot with rotis/chapatis/steamed white rice.

STUFFED BRINJAL/VANKAYA POORNAM CURRY

INGREDIENTS:

Violet Brinjals--------------10-12 fresh& small

Peanuts--------------------1/8 cup of standard measuring cup

Sesame seeds--------------1/4 cup of standard measuring cup

Tamarind------------------key lime size

Cashew nuts---------------8-10

Onion----------------------1 medium one chopped

Red chillies-----------------7-8

Coriander seeds-----------1 tbp

Mustard seeds-------------1/4 tsp

Cumin seeds---------------1/2 tsp

Cloves----------------------3

Cinnamon stick------------1 small one

Cardommon---------------1

Turmeric powder-----------1/4 tsp

Coconut powder------------2 tsp

Ginger garlic paste----------1 tsp

Methi seeds----------------few

Salt-------------------------to taste

Water-----------------------as required

Oil-------------------------as required

Sugar/Jaggery------------1/2 Tsp

DIRECTIONS:

1.Dry roast sesame seeds,peanuts,cashewnuts,coriander seeds,methi seeds seperately one by one.Donot try to roast them combinely.

2.Let them cool down and then transfer to blender.

3.Now seperately roast cloves,cardammon,cinnamon,redchillies,dry coconut powder together.

4.After cooling transfer them too to blender and make fine powder.

5.In 3 tbp of oil fry curry leaves,green chillies,chopped onions and fry till done.Transfer to the above ground powder after cooling and blend again together.Clean and extract thick tamarind juice.

6.Take about half the powder and mix with little tamarind juice and some water.See that the paste doesnot become watery.It should be thick enough.

7.Add enough salt to it and taste.It should be exactly little tangy,little sweet,little spicy.

8.Place a small amount of paste in each of the slit brinjals(slit them in perpendicular directions)

9.In a pan heat 2 tbp of oil and shallow-fry the stuffed brinjals till 3/4 th done and set aside.

10.Heat 1tbp of oil in a wide vessel and fry mustard,cumin seeds,onions,ginger-garlic paste for few mins.

11.Now add the other half of peanut-onion paste and let it boil with some water,salt,turmeric,remaining tamarind extract for 5-6 mins.

12.When done taste and add the spices accordingly and add the fried brinjals and mix well..owder,remaining tamarind juice,curd,turmeric and enough salt.

14.If neede add somewater and let it boil for 15 mins or so till they become tender.

14.Garnish with coriander leaves and serve hot with roti or rice.

Sending this to State special event

TOMATO DOSKAI

SERVES: 4 people

INGREDIENTS:

Dosakai/Round Indian Cucumber----------1 medium one

Tomato-----------------------------2 medium

Green chillies-----------------------3

Red chilli powder-------------------1/2 tsp

Coriander powder-------------------1 tsp

Garam masala-----------------------1/4 tsp

Ginger garlic paste------------------1/2 tsp

Onions-------------------------------1 big one

Turmeric powder--------------------1/4 tsp

oil-------------------------------------for frying

salt-----------------------------------to taste

Cumin,Mustard seeds--------------1/4 tsp each

Curry leaves--------------------------few

DIRECTIONS:

1Peel the skin of cucumber and make medium sized chunks..

2.Its always recommende to taste the raw cucumber before cooking.

3.If its bitter donot use it.If little sweet use for chutney else use for the curry.

4.Fry mustard,cumin seeds,chopped onions in oil.

5.Add green chillies and ginger garlic paste and fry for few mins.

6.Add cucumber chunks,turmeric and fry for 3-4 mins.

7.Add chopped tomatoes and let tomaoes become soft byclosing the lid.

8.Once the tomatoes get sauggy add coriander powder,garam masala,salt ,red chilli powder.

9.Mix well and let it cook till cucumber turns slightly soft.

10.Turn off and serve hot with chapati/rice.