CURRIES / GRAVIES RECIPES 1.

Rajma curry/Red Kideny Beans curry from Swathi

Ingredients: Red Kidney beans /Rajma: 2 can Onion: 1 no (finely chopped) Tomato: 4 no Garlic: 3 cloves Ginger: 1 inch piece Green chili: 1 no (I used Serrano pepper) Cinnamon: 1 inch piece Cloves: 6 no Cardamom: 3 no Fennel Seeds: teaspoon Turmeric powder: teaspoon Chili powder: 1 teaspoon Salt: teaspoon or to taste Olive oil: 1 tablespoon Water: 2 cups Milk or heavy cream: cup Cooking Instructions: Boil tomatoes for 3 minutes in a boiling water and remove the skin and seeds and make a puree of them and keep aside.Grind the fennel seeds, cinnamon, cloves and cardamom to fine powder and keep aside.Wash the kidney beans in running water and keep aside.Heat oil in a thick bottomed pan or sauce pot and add onion and green chilies. Fry onion until it change color or it become translucent (in a 6-7 minutes). Add ginger-garlic paste and fry them for

another 2 minutes.Add tomato puree to onion-ginger-garlic mixture and fry till excess water evaporates ( 4 minutes) .Add turmeric powder, chili powder, salt, ground spice mixture and fry for another 2 minutes.Add washed kidney beans to this and mix everything until masala well coated and add 2 cups of water and let it boil for 6 minutes. Check salt and spices. Add milk or cream and simmer it for another 2 minutes and switch off the flame. Enjoy with warm paratha or chapathi or poori. 2. Dum-aloo from Valli Datta

Ingredients: Baby Potato - 5 or 6 Onion - 1 small Chopped Yogurt - 1/2 cup Cumin seeds - 1/2 tsp Whole Garam Masala ( 2 clove, 1 inch cinnamon, 2 cardamom, 4 pepper corn, 1 bay leaf ) Curry Leaves - 3 or 4 Ginger garlic paste - 1 tsp Salt - to taste Red Chilli Powder - to taste Coriander Powder - 1 tsp Cumin Powder - 1/2 tsp Turmeric - 1/2 tsp Garam Masala Powder - 1/4 tsp Oil - 1 tbsp Coriander Leaves Cooking Instructions:

Wash, Boil and peel Potatoes.Now take a fork and make very little wholes to the potato on all the sides. Now sprinkle little turmeric, red chilli powder, coriander powder, cumin powder, garam masala powder (optional), little salt and yogurt and set aside.Take a cooking vessel, add oil, when it hot enough, add Whole Garam masala, cumin seeds, when they crackle add curry leaves, and saute for 30 sec. Now add Onions, little salt and cook for 2 min, then add ginger garlic paste and cook till the raw smell goes away. Now add coriander powder, cumin powder, little turmeric, mix well and now add yogurt with 1 cup of water and mix well, and bring it to one boil. Now add Potatoes, and again cook for 15-20 min on low flame. Finally add few Coriander leaves and cook for another 2 min, and switch off the stove. Serve Hot with Rice/Roti. 3. Mixed vegetable koorma from Valli Datta

Ingredients: Mixed Veggies of your choice 2 cups (Potato, Carrot, Beans, Green Peas, Cauliflower etc) Tomato 1 small Whole Garam Masala (Cloves, Cinnamon, Pepper corns, Bay leaf, Green Cardamom) Cashew nuts 6 or 7 Ginger Garlic paste 1 tsp Chopped Onions 1 Big Onion Turmeric tsp Green Chilli Red Chilli Powder 1 tsp Coriander + Cumin Powder 1tsp Yogurt 1 cup Coriander Leaves

Oil Cooking Instructions: Wash, peel and cut the Potatoes, carrots and set aside. Wash and cut the beans, Cauliflower, Tomato and set aside. Boil Potatoes, carrots, beans, Green peas all together, by adding little salt, turmeric andDrain the water, and set aside both the stock and veggies.Separately boil the cauliflower with little salt and turmeric and set aside.In a vessel, add oil, when it is hot, add whole garam masala and fry for 2 min.Now add cashews and fry for 2 min, then add green chilli, ginger garlic paste and saut it till the rawness goes off.Now add Onions, turmeric, salt and cook till, onions are soft.Let it cool down this mixture to room temperature, and make into a fine paste. (if required, add very little water).Put the Grinded mixture back to the pan, if needed add little oil, and fry till oozes out the pan. Now add Red chilli powder, Coriander powder, cumin powder and mix well and add very little water to avoid burning.Now add chopped tomatoes and cook till tomatoes are soft. Now add yogurt. Keep stirring while adding yogurt.Add the stock/ little water to get the consistency you want, adjust salt.Add veggies, mix well.Add Coriander leaves, mix well, cover it with lid and cook for 5 to 10 min on very low flame.Mixed veg. Curry is ready to serve.Serve Hot with roti/ rice. 4. Egg Masala from Asha Arvind

1. Heat 1 tbsp Butter and 2 tsp oil, add 1 medium onion, finely chopped or ground, 1/2 tsp salt, 1 tsp sugar, stir until onion paste is slightly reddish and soft.2. Add 1 tbsp Ginger-garlic paste, 1/4 tsp Turmeric, 1 tsp Paprika or Kashmiri (for color and heat) chilli pd, stir for 1 minute.3. Now add 1 cup Tomato sauce, 1tbsp Coriander seeds powder and 2 tsp Cumin seeds powder, let it simmer for 15-20mins until sauce is thicker or oil shows up on top.4. Add few tbsps of water to cool it down and add 1 cup 2% milk or lower fat half and half, adjust the salt, sugar (to balance the tangy Tomatoes) and chilli pd to your taste. Mix well and simmer.5. When the sauce is smooth and thickish, remove from the heat and add 2 tsp crushed Kasoori Methi and 1 1/2 to 2 tsp of Punjabi Garam Masala, 2 tbsp chopped coriander leaves, mix well.6. Add eggs to the sauce and let it sit for few hours or overnight in the fridge for best flavor.

5. Instant Tomato Thokku from Usha

Ingredients: Tomatoes (ripe) - 5 Garlic - 3 (grated) Red chili powder - 1 tsp. Mustard seeds - 1 tsp. Fenugreek seeds - 1 pinch Urad dal - tsp. Cumin seeds - seeds Asafetida - 1 pinch Salt Sesame Oil Cooking Instructions: Wash and pat dry the tomatoes. Heat oil and add the mustard seeds, cumin seeds, urad dal, fenugreek seeds & asafetida. When mustard seeds crackle, add the grated garlic and saut. Add the finely chopped tomatoes, salt and saut. When tomatoes become mushy and the water (released by the tomatoes) should be evaporated. Now add the red chili powder and saut till the oil oozes out. Remove and enjoy. 6. Punjabi Chole from shama Nagarajan

Ingredients: White channa / Kabuli channa -- 3 cups Onion - 2 medium size Biriyani leaves Cinnamon sticks - 2 Cloves - 2 Garam masala powder - 1 tsp Chilli powder - 2 tsps Turmeric powder - 1 tsp Salt to taste Curry leaves Elachi - 2 Mustard and Shah jeera - 1 tsp each Green chillies- 2 Ginger-garlic paste - 1 tsp Lemon juice -- 1 tsp FOR GRINDING : Cashew - 5 pieces Fennel seeds - 1 tsp Ripen Tomatoes -- 4 Fresh cream - 2 tsps Red chillies- 2 Cooking Instructions : 1) Soak channa overnight . Pressure cook for 4 whistles , strain the stock and keep aside .2) Heat oil in a kadai . Add Mustard and Shah jeera . Once it splutters , add green chillies and chopped onion . Saute till tender .3) Then add ginger-garlic paste , cloves , biriyani leaves , elachi and cinnamon sticks . Saute it for a min . Add curry leaves .4) Then add channa , all the powders and saute till the raw smell leaves .5) Then add the grinded masala with little salt .6) Add little water , cover with a lid and cook in slow flame till the oil separates .Garnish with coriander leaves and lemon juice . Serve hot with roti's / paratha / poori .

7. Potato Masala from shama Nagarajan

INGREDIENTS: Wheat flour -- 2 cups Potato - - 200 gms Red Chillies - -2 Mustard and Jeera - -1 tsp each Besan Flour -- 2 tsps Onion -- 1 Tomato -- 1 Curry leaves Cooking Instructions: 1) Make dough with little water and salt . Make small balls and roll it to small poori .Meanwhile,heat oil in a pressure cooker . Add mustard and jeera ,when it splutters add curry leaves,red chillies and chopped onion till tender .2) Then add tomato and saute for 3 minutes.3) Then add chopped potato,turmeric powder , little water and cook for 5 whistles .Allow the steam to leave.4) Finally add salt and besan flour(mix besan flour with water without lumps and then add).Cook till the gravy is thick and leaves oil . 8. Chilli Paneer Gravy from Shama Nagarajan

INGREDIENTS : Paneer -- 200 gms

Tomato -- 1 Onion - -1 Chilli powder - -1 tsp Turmeric powder- -- 1tsp Salt to taste Garam masala powder -- 1 tsp Cooking Instructions : 1) Grind all the ingredients with little water .2) Heat oil . Once hot , add the masala and then add panner.3) Cook till it forms thick gravy . 9. Mixed Vegetable Kurma from Shama Nagarajan

INGREDIENTS: Potato - 1(small) ; peeled and chopped. Beetroot- 1 (small) ; peeled and chopped. Beans - 4-5 ; chopped Carrot - 1 (medium) ; chopped Onion - 1 ; finely chopped Tomato - 1 ; finely chopped Green Chillies - 2 Mustard , Jeera - 1/2 tsp each Ginger garlic paste - 1 tsp curry and coriander leaves Chilli powder/kurma power - 2 tsps Coriander powder - 1 tsp Coconut (grinded) - 1/4 cup Salt to taste

Cooking Instructions : 1) Heat oil in a kadai.Add mustard and jeera,when it pops out add green chillies,curry leaves and fry for 1 minute.2) Then add finely chopped onion and fry till golden brown.3) Then add tomato and wait till they form thick gravy.4) Add ginger garlic paste and fry for 2 minute,till the raw smell leaves.) Add the powders and salt,and fry them they gets mixed with the gravy.6) Then take a cup of mixed vegetables and add to the gravy.Fry them for 2 minutes in a slow flame.7) Add grinded coconut and a cup of water . Allow the mixtures to boil ,till vegetables a well cooked and oil gets separated.8) Finally add coriander leaves.Turn off the flame and serve hot with parathas/rotis. 10. Kerela Kadalai Curry from Shama Nagarajan

INGREDIENTS: Black channa dal / Kondakadalai - 1 cup Onions - 2 Green chillies - 2 Tomato - 1 Curry leaves and Coriander leaves Garam masala powder - 1 tsp Coriander powder - 1 tsp Meat masala powder - 1 tsp Chilly powder - 1 tsp Turmeric powder - 1/2 tsp Mustard seeds -1 tsp Pepper powder - 1/4 tsp Coconut milk - 1 cup Ginger - A small piece Garlic cloves - 4

Salt to taste Cooking Instructions: 1) Soak kondakadalai in water overnight.2) Pressure cook it for 4 whistles . Drain the stcok and keep aside . 3) Heat oil in a pan. Add mustard seeds and jeera .When they splutter, add finely chopped onions, green chillies, curry leaves,ginger,garlic saute till they become tender .4)Add chopped tomato and mix it well with onion.5)Add chilly powder, meat masala ,pepper powder ,garam masala and turmeric powder .Add salt 6)Add dal and coconut milk and stir well. Cover with a lid . Cook in slow flame till the oil separates . Garnish with coriander leaves .Serve hot with chapathi or puri . 11. Peas Masala from Avanthi

Ingredients: Peas / Mutter - 3cups Onion - 3no medium sized Tomato - 1no Medium Sized Ginger Garlic Paste - 1spn Cashew Nuts - handful of yours, if you are on diet control you can reduce, if you are preparing this for children you can add more kus kus - 2spn Cardomom - 2no Cinamom - medium sized Cloves - 3no Red Chilli Powder - 2spn or as per to your taste Salt for your taste Cooking Instructions : Boil peas , even directly on in a pressure cooker for 2 vissils.Grind all the other ingrdients except a onion like others are onion, tomato, ginger garlic paste, kus kus, cardomom, cinamom, cloves, red chillie powder and salt grind with water.In a pan fry chopped onion,

coriander leaves and add masala until oil leaves.Now add boiled peas and let it cook for 5-10 min. 12. Chicken Gravy Curry from Avanthi

Ingredients: Chicken - 1/2 kg Onions - 4no medium size Green chillies - 3no Ginger Garlic Paste - 2tsp Red chillie powder - 2tsp turmeric powder - 1/4 tsp tomato - 2no medium size Kus kus - 2 tsp Jeera - 1tsp Garam Masala Powder - 1tsp Salt to your taste Cooking Instructions : Chop 2 onions and 2 more onions to paste and keep a side.Make tomato puree and keep a sideIn a pan heat oil fry chopped onions, green chillies until light brownish color, add onion paste, ginger garlic paste and fry until oil seperates.Add washed chicken and let it cook with a lid on top of it until water seperates from the chicken.Now add red chillie powder, turmeric powder, kus kus and jeera powder, salt let it fry for 2min and add tomoto puree.If needed add some more water to cook.Just 3min befor turn off the heat add garam masala powder.Finally give a touch with cilantro/ coriander leaves, 13. Paneer Makhani from Padma Dharmaraj

Ingredients: Fried Paneer cubes - 10 -12 ( or as needed) Capsicum/Bell pepper - 1 medium chopped into big cubes Onion - 2 large chopped into big cubes Tomato paste - 2 tsp Garlic - 3 Ginger and garlic paste - 1 1/2 tbsp Cashew - 8 - 10 Kasuri Methi( Dry fenugreek leaves) - 1 tbsp or little more Cinnamon, clove and cardamom - 1 each Cumin seeds - 1/2 tsp Chilli powder - 1 bsp Coriander powder - 1 tbsp Cumin powder - 1/2 tbsp Kitchen king Masala(powder) - 1/2 tsp Butter - 2 tbsp Oil - 1 tbsp Cooking Instructions:Heat a tbsp of oil and 1 /2 onions chopped and fry till transparent. To it add garlic and cashew(if you want it more thicker or creamier then can add few more cashews) and fry everything together for another 3 - 4 minutes. Remove and keep aside and when cool grind to a smooth paste.Heat butter ,wait till it melts and add the cinnamon, clove, cardamom and cumin( These are all optional, just to give additional flavor- can always skip). Wait for few seconds and ginger and garlic paste. Saute for a minute in low flame and then add the remaining chopped onion cubes and fry to 2 minutes. Next add chopped capsicum. Fry both together for another - 2 - 3 minutes. The capsicum should still be crisp and green in color. Next add the tomato paste( Have used hunt's) and saute for a minute and add in kasuri methi and fry well till it is mixed up. Immediately add all the powders, mix well and then the ground paste. Add salt and cook till the raw smell leaves for 8 - 10 minutes. Can also add a

cup of water. Switch off flame and add the fried paneer cubes.Can cut your home made paneer into cubes and shallow fry in oil till the sides are light brown. Immediately add to the curry or if using or going to add after some time then add them immediately to cold water after frying or the other often woul be to sprinkle a pinch of salt and lime juice.Can also use tomatoes in place of tomato paste. First put 3 ripe tomatoes in hot water for 5 minutes. Drain water and remove/peel their skin. Make a paste.OR Cut into thick cubes, add 1/4 cup of water and cook in a microwave for 3 minutes and then make a paste. 14. Chole Masala from Kamala Bhoopathy

Ingredients

Chick pea 250 grams Red chilli powder 1 tea spoon Turmeric powder tea spoon Garam masala powder tea spoon Coriander powder 1 tea spoon Lemon juice tea spoon Coriander leaves few for garnishing Salt as per taste For grinding

Onion 1 no Tomato 1 no Green chilli 1 no Garlic cloves 4 to 5 no Ginger one inch long piece For seasoning

Onion chopped 1 no Cinnamon 2 small piece Cloves 2 to 3 no Aniseeds tea spoon Oil 2 to 3 tea spoon Cooking Instructions: Soak chick peas in water for 8 to 10 hours; wash thrice and pressure cook till soft (cooking time depends on the type of cooker used); I pressure cook for 20 minutes by keeping in low flame after one whistle; if you press boiled chick peas with a spoon, it should break and mash easily; grind items given for grinding.Heat a pan with oil and do the seasoning; add chopped onion lastly and fry well till golden color; now add ground items and mix.Add dry masala and fry till oil separates well; this may take at least 5 to 8 minutes.Now add cooked chick peas, water (as per consistency you need), mix well; bring to boil, keep cooking for 3 to 4 minutes.Switch off gas, add coriander leaves, lemon juice and mix.Serve hot with bhatura, poori, paratha, chappati or rice.

15. Capsicum Gravy Curry from Avanthi

Ingredients: Capsicum - 4no Onions - 1no of medium size Ground nuts - handful Seesame seeds - handful Dhaniya - 1spn Dry Red chillies - 5no Turmeric Powder - a pinch

Salt to your taste Cooking Instructions: Fry groundnuts, seesame seeds , dhaniya seperately and grind to paste by adding a little water.Chop capsicum into 1 inch pieces.In a pan heat 2spn of oil fry chopped onions until they are transculent , add capsicum pieces to this and fry until they are soft now add salt and let it cook until capsicum is 90% done.Now add the grinded paste to this if needed add some water to your consistency. 16. Egg Masala with Fenugreek leaves from Usha

Ingredients: Boiled eggs - 4 Fenugreek leaves - 1 cup Onion - 3 (chopped) Garlic - 2 big cloves (crushed) Ginger - 1 inch (crushed) Tomato puree - cup Green chilies - 2 (slit) Red chili powder - tsp. Coriander powder - 2 tsp. Turmeric powder - a pinch Fennel seeds - tsp. Cloves - 2 Cinnamon - 1 inch Cumin seeds - tsp. Salt (to taste) Oil Coriander leaves - 3 tbsp. (chopped)

Cooking Instructions: Heat oil and add the crushed fennel seeds, cumin seeds, cloves and cinnamon. Add the onion and saut till tender. Add the ginger, garlic & green chili and saut. Add the fenugreek leaves and saut for a minute. Combine the tomato puree. Let them cook in a medium flame for 5 minutes or till the leaves become tender. Stir in between. Add the red chili powder, coriander powder, turmeric powder and salt. Add one cup of water and bring it to a boil. Remove the shell and make a slit marks on the eggs. Add the eggs to the gravy and stir the mixture. Add the coriander leaves. Enjoy with roti or chapathi.

17. Vegetable Kurma from Angeles deals

Ingredients: Mixed vegetables : 2 cups Onion :1 chopped lengthwise Tomato : 1 chopped Ginger garlic paste : 1 sp Salt : as per taste Turmeric powder : 1/2 sp Whole masala as needed. To grind : Coconut : 1/4 cup green chillies : 2/3 or as per taste cumin seeds : 1 1/2sp corriander seeds : 1 1/2 sp cashews : 10 soaked Poppy seeds : 1 sp soaked

Cooking Instructions: Grind the given ingredients with enough water.Pressure cook the vegetables in a cooker for 2 whistles.In a heavy bottomed pan pour some oil, add the whole masalas and fry for a min or two.Add onions followed by ginger garlic paste and sautee them well till the raw smells goes.Add tomatoes and let it cook till it gets mashed.Add the cooked vegetables, ground paste, turmeric powder and enough water.Add salt to taste and let the kurma boil till raw smell goes and the vegis are cooked.Add chopped corriander for garnishing and serve with chapathis..

18. Potato Kurma from Usha

Ingredients: Potatoes - 2 Onions - 2 (chopped) Ginger - 1 inch Garlic - 2 cloves Tomatoes - 2 (chopped) Melon seeds - cup Grated coconut - cup Green chilies - 2 (slit) Red chili powder - tsp. Coriander powder - 2 tsp. Turmeric powder - 1 pinch Fennel seeds - tsp. Cumin seeds - tsp. Bay leaves - 1

Cloves - 2 Cinnamon - 1 inch Salt Oil Coriander leaves - 2 tbsp. (chopped) Cooking Instructions: Cut the potatoes into halves and steam-cook them. Peel the skin and chop them. Soak the melon seeds in warm water for 15-20 minutes. Pound the fennel seeds, cloves, cinnamon, cumin, ginger and garlic in mortar with pestle. Heat oil, add the spices and fry. Add onions, green chilies & tomatoes one by one and fry.Reduce the heat and add the chilies, coriander & turmeric powder. Grind the melon seeds without discarding water. Add the ground melon seeds and saut for 2 minutes. Add the potatoes and mix gently. Add required water and bring it to a boil. Grind the coconut gratings with water and add them to this mixture. Let it cook for 4 minutes. Remove from heat and add the coriander leaves. Serve with biryani or parathas.

19. Paneer Bhurji from Usha Rao

Ingredients: 1 2 tbsp Oil

1 big Onion chopped 2 tsp Ginger Garlic Paste 4-5 Green Chilies chopped 1 tsp Coriander Powder 1 tsp Chili Powder tsp Turmeric Powder Salt to Taste

medium size Green Bell Pepper cut into small pieces medium size Red Bell Pepper cut into small pieces (I found it a little sweet and skip it the next time) 1 medium Tomato chopped 125 gm Paneer grated or 1 cup grated Paneer (I used homemade paneer) tsp Garam Masala coriander or Cilantro to garnish Cooking Instructions: Heat oil in a pan and fry onion until translucent and lightly golden brown.Add ginger garlic paste and green chilies and fry until rawness of ginger garlic paste is gone.Add Coriander powder, chili powder, turmeric, salt, bell peppers and tomatoes. Mix well, cover and cook until tomatoes are soft, about 2 minutes.Add panner and garam masala, mix well until all the spices coat the paneer, cover and continue to cook for 2-3 minutes on medium flame.Remove the cover and stir bhurji and cook for another 2 minutes or until done.Garnish with cilantro and serve hot with rice or chapaties or roties.

19. Aloo Navabi from Vidhya Ravikumar

Ingredients Potato ( boiled) : 5 Red chillies : 5 Tomato sauce : 2 tbsps Coriander seeds : 1 tbsp Ginger - garlic paste : 1tbsp Garam masala powder : 1 tbsp Cumin seeds Green chilly Coriander leaves : 1 tsp :1

Salt Oil Cooking Instructions: Soak red chillies in hot water for half an hour.Heat oil in a pan shallow fry the boiled, chopped potatoes separately . Grind the soaked red chillies, coriander seeds, ginger-garlic paste and garam masala. Remove potatoes from pan and keep aside. Heat the remaining oil in the pan, add jeera and chopped green chilly. Then add ground masala and stir well. Put tomato sauce and salt. After 5 mins add fried potatoes and mix well. Garnish with coriander leaves.

20. Channa Masala from Vidhya Ravikumar

Ingredients Channa Onion Tomatoes : 1 cup ( soaked overnight and cooked) : 2 ( pureed) : 3 ( pureed)

Ginger - garlic paste : 1 tbsp Chilli powder : 1 tsp Coriander powder : 1 tsp Garam masala powder : 1 tsp Turmeric powder Jeera Oil Salt Coriander leaves Cooking instructions: Heat oil in a kadai put jeera . Then add pureed onion and pureed tomato and ginger- garlic paste and fry well. : 1/4 tsp : 1/4 tsp

Add salt and 1/4 tsp of sugar and mix well. Now add the dry masalas one by one.Mix well and let it fry for 5 mins in oil. Now add the cooked channa to the masala. Slightly smash the channa and add coriander leaves. Serve with channa battura. 21. Dal Fry from Vidhya Ravikumar

Ingredients 1 cup moong dal 1cup Masoor dal 1 cup Chopped onion 1 cup Tomatoes (chopped) 4 tsp Garlic chopped 2 tsp Ginger (chopped) 1 tsp Green chillies (chopped) 1 tsp garam masala Red chilly powder Turmeric powder Coriander powder Cumin seeds(Jeera) Salt to taste Ghee Cooking Instructions: Put ghee in a cooker add jeera, onion till turns brown.Then add tomatoes, garlic, ginger , green chillies and all spices.Now add both dals to it.Add required water and salt.Close the lidof the cooker .After 4 whistles switch off the fire.Serve hot with jeera rice and roti.

22. Mixed Vegetable Kurma from Vidhya Ravikumar

Ingredients Mixed vegetables Onion Tomato Cinnamon Cloves -2 -2 - 1 piece -3 - 2 cups ( carrot,cauli flower, beans,peas, potato)

Ginger- garlic paste - 2 tbsp Cardamom - 2 Coconut - 1 cup Cashewnuts - 2 tbsp Khuskhus - 1 tbsp Green chillies - 4 Salt Oil Coriander leaves Cooking Instructions: Cook the vegetables. Soak khuskhus, cashewnuts and cardamom for 1/2 an hour . Grind Coconut, green chillies with soaked cashew mixture to a very smooth paste. Heat oil in a kadai ,add cinnamon, cloves onions and stir well. Then add tomato ,ginger-garlic paste, salt and fry for sometimes. Now add the ground coconut mixture and cooked vegetables. Let it boil for 5 mins and garnish with coriander leaves. Serve with chapathi or poori or any pulaos.

23. Easy Tomato Kurma from Vidhya Ravikumar

Ingredients : Tomato - 3 Onion - 1 Green chilly - 2 Coconut - 1/2 cup Fried gram - 1 tsp Fennel seed - 1 tsp Salt - to taste Oil Coriander leaves Cooking Instructions: Fry all the ingredients from tomato to fried gram and grind to a smooth paste. Heat oil in a pan and addthe fennel seeds and the ground paste ,salt and 2 cups of water.. When it thickens remove from flame and add coriander leaves.

24. Easy Mushroom Manchurian from Vidhya Ravikumar

Ingredients : * Mushroom - 200gms * Onion - 2 nos chopped * Garlic - 8 pieces * Tomato - 3 nos * Red Chilly - 4 nos(depends on taste)

* Capsicum - 1 big chopped * Spring onion - a small quantity * Soya sauce - 1 Tbsp * Salt & Oil - as required * Corn flour - 1 Tbsp Cooking Instructions : Boil red chillies and 5 pieces of garlic in half cup water and grind to a smooth paste.Take tomato puree.Heat oil in a pan add remaining garlic pieces ,chopped onion, fry for a minute.Add required salt ,chilly paste ,tomato puree,soya sauce and stir well.Now add chopped capsicum and washed mushroom,spring onion, add 1 cup water and bring to boil.Add corn flour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir well. Boil for 5 more minutes till the gravy becomes transparent. Serve hot with roti, chapati or naan.

25. Dal with Collard Greens from Anita Konasani

Ingredients: Toor Dal/ Red Gram Lentil: 11/2 cup ( i use rice cooker cup) Collard Greens: 2 cups ( here i used frozen one,if it is fresh, finely chopped) Onion: 1 medium, finely chopped Tomato: 1 large, diced Green Chillies: 3, sliced Turmeric powder/ Haldi : 1 tsp Red chili powder: 1-2 tsp ( or to taste) Salt: 1 tsp Ginger: 1 tsp finely chopped Amchur : 1tsp or 2,3 pieces ( i use amchur in may dal ,as it gives mango flavor. if u want to use tamarind u can use upto 2 tsp tamarind pulp)

Water: 4 cups for Tempering/ Poppu: Oil: 1tbsp Mustard seeds: 1 tsp Cumin seeds: 1 tsp Dried whole red chillies: 2-3 Garlic cloves: 3-4, crushed Curry leaves: 2 stems A pinch of hing/asafeotida Salt: to taste Ghee: 1 tbsp ( butter or ghee. i, normally use smart balance as it contains omega 3 n doesn't have hydrogenated oils) Cooking Instructions: 1) In a pressure cooker, put all the ingredients . Cook up to 3-4 whistles( depends on cooker, mine takes 3) and let it cool down for 10 mins or so.2) In a small pan, heat oil and then add red chili pieces. Now add mustard seeds n let it splutter. After that add cumin seeds, hing, curry leaves, crushed garlic and butter.3) Turn heat off n add tempering to cooked dal. Mix it n cover, so that smell of butter doesn't escape 4) Serve with Chapati or rice.

26. Potato in Poppy Almond Gravy from Anita Konasani

Ingredients: Potato: 3 large, boiled n cubed Green Peas: 1 cup Tomato: 2 medium, diced Onion: 1 big, pureed Oil: 1tbsp

Red chili Powder: 1-2 tsp Salt: to taste Coriander Powder: 1tsp Ginger Garlic paste: 2tsp Evaporated milk: 1/2 cup/ Whipping cream: 2tbsp Marination: Yogurt: 1 cup, well beaten Turmeric: 1tsp Ginger garlic paste: 1tsp Red chili powder: 1tsp Salt: 1tsp Coriander powder: 1tsp Garam masala: 1tsp Oil: 1tsp Sauce: Poppy seeds: 1tbsp Almonds: 1tbsp Milk: 1tbsp or to cover almonds Cooking Instructions: 1) Boil potatoes in a microwave safe bowl for 10 mins. Wait for 2 mins n boil for another 34mins. To check whether potatoes are boiled to perfection or not, perk with a fork ,if fork goes easily then u r done or else boil for 1 more min. Be careful with last 3-4 mins. becoz it entirely depends on potatoes u use. 2) Soak poppy n almonds in milk Let them soak for 1520 mins. Soak them when u start boiling potatoes. it saves u time.. 3) In a large bowl mix all the marination ingredients without any lumps. Add boiled n cubed potatoes n coat the cubes with gravy. Let it sit for 20 mins, 4) Mean while, grind poppy n almonds by adding milk into a coarse paste. 5) In a pan , heat oil n add onion puree. Cover n cook it for 7-8 mins on medium heat. Keep an eye on it or u may burn it.. 6) Add ginger garlic paste n turmeric n fry for 1 min. 7) Add diced tomatoes n cook for 2-3 mins. 8) Stir in poppy almond sauce. Cover n cook for 7-8 mins on medium heat. Stir in between. 9) Simmer the heat n add marinated potato gravy. Stir well , so that yogurt wont leave water. Cook for 2 mins uncovered, stirring constantly. Add little water if desired. 10) Now add green peas. Cover n cook for 10 mins on medium heat. 11) Add evaporated milk or cream n cook for 2-3 mins on medium heat, uncovered. If u want u can add cilantro..

27. Capsicum Tomato Curry from Anita Konasani

Ingredients: Capsicum: 3,diced Tomato: 2.diced Onion: 1big,finely chopped Great Value Evaporated milk: 1cup or 5 0z can Green chili: 2.chopped Ginger garlic paste: 1tsp Oil: 1tbsp Cumin seeds: 1tsp Turmeric:1tsp Red chili powder: 1tsp Salt: to taste Coriander powder: 1tsp Garam masala: 1tsp Cooking Instructions: 1) In a pan, heat oil n add cumin seeds.Fry for 30 secs. 2) Add onion n fry for 6-7 mins or until onions are tender. 3) Stir in turmeric, ginger garlic paste n green chili's. Fry for 2mins. 4) Add diced capsicum with a pinch of salt n 1cup water. Stir well. Cover n cook for 7 mins on medium heat. 5) Add tomato,chili powder,salt and coriander powder. Cook for 5 mins, covered on medium heat. 6) Add garam masala n stir well. Now add evaporated milk n bring to a boil. 7)Switch off n serve. 28. Lima Beans Curry from Anita Konasani

Ingredients: Green Lima beans: 21/2 cups or 14oz packet, frozen Onion: 1 medium, chopped Tomato: 2 medium, diced Green chili: 2, chopped Ginger garlic paste: 1tsp Turmeric: 1tsp Red chili Powder: 1tsp Salt: to taste Coriander Powder: 1tsp Oil: 1tbsp Cumin seeds: 1tsp Gram flour/ Besan: 1tsp Cilantro: to garnish Cooking Instructions: 1) In a pressure cooker, heat oil n add gram flour. roast it for 1 min. Add cumin seeds and Let them splutter. 2) Add onions n cook for 5 mins or until onions are tender. 3) Add turmeric n ginger garlic paste. fry for 1 min. 4) Now add diced tomato, Lima beans, red chili powder, salt, coriander powder and 4 cups water. 5) Cook up to 3 whistles and then switch off. 6) Let it cool n garnish with cilantro. If u want u can add cream. It gives a very good taste. Note:Those who want to cook in pan-- go with the same procedure until step 3. Now add tomato n cook for 4-5 mins r until tomato is mashed up. Add Lima beans and all the powders along with 2cups of water and cook for 10mins or until Lima beans are tender, on medium heat, covered. Now cook for another 4mins or until desired consistency, uncovered. U can adjust amount of water according to your requirement. If u want u can add milk too.

29. Collard Greens with Tofu from Anita Konasani

Ingredients: Collard Greens: 1 packet( frozen) Tofu: 1 packet, Extra firm Onion: 1 small, finely chopped Tomato: 2 small, finely chopped Green Chili: 3-4, halved Oil: 1tbsp Butter: 1tbsp Ginger Garlic Paste: 2 tsp Coriander powder: 1tsp Cumin Powder: 1tsp Garam Masala:1tsp Chili Powder: 1tsp Salt: To Taste Cooking Instructions: 1) In a microwave bowl, add frozen collard greens and 1 tbsp water. Cook for 5 mins on high. Wait for 2 mins n cook again for 10 mins on 50% power. 2) In a pan, add 1 tsp oil n heat. Add chill's n fry for 1min. Stir in boiled collard greens n fry for 10 mins on medium heat, uncovered.3) Grind collard greens to a smooth paste n keep aside.4) In same pan heat 1tbsp oil. Add onion n fry for 5-6 mins or until onions are translucent. 5) Add ginger garlic paste n turmeric. Fry for 2 mins 6) Stir in chopped tomato n fry for 3-4 mins or until tomato got mashed up. 7) Now add pureed collard greens. 8) Add 1 tbsp water. Cover n cook for 15 mins on medium to low heat. 9) Stir in all the powders, salt n garam masala. 10) Add tofu. Cover n cook for 5 mins. 11) Adjust spices n switch off. 30. Methi Matar Malai from Anita Konasani

Ingredients: Methi: 2 cups-frozen, tightly tucked-fresh Green Peas: 11/2 cup Evaporated Milk:1 cup Whipping cream: 2 tbsp Onion: 1 medium, finely chopped Tomato: 1 medium, finely chopped Oil: 1tbsp Cumin Seeds: 1tsp Turmeric: 1tsp Ginger Garlic paste: 2tsp Red chili powder: 1tsp Salt: to taste Jaggery: 1tsp Dry fenugreek leaves: 1tsp Coriander Powder: 1tsp Garam Masala: 1tsp Cooking Instructions: 1. Run frozen methi leaves under water for 2 mins.2. Sprinkle salt over methi leaves. Mix n keep it aside for 20 mins.3. In a pan, heat oil and add cumin seeds, Fry for 30 secs on medium heat.4. Add Onions and crushed dry fenugreek leaves. Cook for 5-6minutes or until onions are tender.5. Add Ginger garlic paste, turmeric n mix. Fry for 2mins.. Add Tomatoes, mix and cook for 5 minutes on medium heat ,covered. 7. Add Green Peas, Coriander Powder, Garam Masala, Red Chili Powder and Salt. 8.Mix well, cover and cook for 5 minutes. Be sure to stir in between to prevent sticking. 9. Add jaggery to methi leaves n mix well, when u add green peas.10. Squeeze out salt water from Fenugreek Leaves and add it to the peas.11. Cover and cook until Peas and Fenugreek Leaves are cooked for 6 minutes.12. Stir in Evaporated Milk, fresh cream and mix well. Bring to a boil.

31. Saag Paneer with Spinach n Mustard Greens from Anita Konasani

Ingredients: Spinach: 2 bunches( i used bagged spinach) Mustard greens: 2cup(tightly packed) Cilantro: 3/4 cup,chopped Paneer: 1cup grated/15 cubes Evaporated Milk: 3/4 cup/ fresh cream: 2tbsp Onion: 1 big, very finely chopped/pureed Tomato: 1 small, finely copped Green chili: 2-3,chopped Ginger Garlic paste: 1tsp Oil: 1tbsp Cumin seeds: 1tsp Red chili powder: 1tsp Coriander powder: 1tsp Turmeric: 1tsp Garam Masala: 1 tsp Salt: to taste: Cooking Instructions: 1) In a pan, heat 1tsp of oil n add spinach,mustard greens,cilantro n green chili. Roast it for 5 mins on medium heat,uncovered. 2) In a blender, grind it to a smooth paste n keep aside. 3) In a pan, heat oil n add cumin seeds n fry for 30 secs.4) Add onion puree n fry for 6-7 mins on medium heat.5) Add ginger garlic paste,turmeric n fry for couple mins.6) Add tomato n fry for 3 mins.

7) Add Spinach leafy's pure n mix well. Cover n cook for 8 mins on medium heat. 8) Simmer n add red chili powder, coriander powder, garam masala n cook for 1 min. 9) Add, evaporated milk or cream n cook for 3 mins on medium heat,uncovered. Stir vigorously. 10) Add grated paneer or cubes n cook for 2mins. 11) Adjust spices to your taste n switch off. 32. Sorakkaya Bejala Pulusu from Anita Konasani

Ingredients: Bottle gourd: 1 Onion: 1 big, finely chopped Tomato: 2 big, chopped into medium sized chunks Green chili: 4 medium, chopped Tamarind paste: 1tbsp--adjust tamarind to your taste n it entirely depends on the sourness of tamarind. Oil: 1tbsp+ 3 tsp Red chili: 2 Channa dal: 1tsp Cumin seeds: 1tsp Ginger garlic paste: 2tsp Turmeric: 1tsp Red chili powder: 1tsp Salt: to taste Corinader Podwre: 1tsp Garam masala: 1tsp Jaggery: 1tsp Butter: 2tsp Cream: 1tbsp(optional) Cooking Instructions:

1) Prick bottle gourd with spoon or knife before 1hr u start cooking. If it is really fresh, prick it night before.2) Peel n chop into 2 inch cubes.( Small pieces will melt away in pressure cooker and curry doesn't comes good).3) Mean while in pressure cooker, soak tomatoes, green chili, Red chili powder, salt, coriander powder with tamarind paste and of 1 cup of water. 4) Now in a pan, add 1 tbsp of oil n heat. Add bottle gourd pieces in batch (little by little) n shallow fry for 3 mins. Strain them onto paper towels. Repeat the same process with remaining gourd pieces. Now, add shallow fried bottle gourd pieces to tamarind-tomato mixture m mix. Keep it aside.5) Now, add remaining oil. Add red chili, channa dal n fry for 30 secs. 6) Add cumin seeds n fry for 30 secs. 7) Add onion n fry for 6 mins or until onions are tender. 8) Stir n turmeric, ginger garlic paste, Fry for 2 mins n switch off. 9) Add onion mixture to bottle gourd pieces and mix carefully. 10) Add 1 cup water and butter. Adding water depends on cooker. don't add to much water. 11) Cook for 3 whistles n switch off. let it cool. 12) Remove lid n taste it. Adjust salt n chili powder to your taste. 13) Add garam masala n jaggery. Cook for 2 mins on medium heat. 14 Switch of n garnish with cilantro. 33. Paneer Butter Masala from Anita Konasani

Ingredients: Paneer: 15- 20 cubes Onion: 3 medium Tomato: 3 medium Cashews : 1 tbsp Evaporated milk: 1 can Dry Masala's: Bay leaf, Cloves, Elachi - each 2 n Cinnamon stick 1 inch Fennel Seeds: 1tsp Ginger garlic paste: 1tsp Turmeric: 1tsp Coriander Powder: 1tsp Garam Masala: 1tsp

Red chili Powder: 1-2 tsp Kasthuri Methi: 1tsp Salt: to Tate Butter: Stick of 3 tbsp Food Color: Red 3drops Tomato Ketchup: 2 tsp Cooking Instructions: 1) Soak cashews in 1tbsp of milk before u start cooking.2) In a sauce pan, bring water to a boil. Add roughly chopped onions. Boil for 5 mins n let them cool. 3) In the same water, add tomatoes. Boil until Skin of the tomato breaks. Let it cool n remove the skin. 4) Puree onions in a mixer w/o adding water. 5) Puree de skinned tomatoes n soaked cashews. 6) In a pan heat butter n add paneer cubes. Fry until light brown color. Remove them into cold water to keep them soft. ( This step is optional) 7) Add all dry masala's n fry for 1 min. 8) Add onion puree. cook for 5 mins on medium heat, covered. 9) Stir in ginger garlic paste n turmeric. Fry for 1 min. 10) Add coriander powder, red chili powder m garam masala n rubbed Kasthuri methi. Fry for 30 secs. 11) Add tomato -cashew puree. Mix well n add 1/3 cup of water. Cover n bring to a boil. 12) Add evaporated milk n food color. Stir slowly for 2 mins on medium to low heat. Be careful, milk may splutter. 13) Cover n cook for 5 mins or until desired consistency. 14) Now add salt n Fennel seeds. Adjust spices according to your taste. Add tomato ketchup n rub some Kasthuri methi. 15) Stir in paneer. Cover n cook for 1 min n switch off. Garnish with Cilantro.

34. Hot Chilli Red Kidney Beans Curry from Anita Konasani

Ingredients: For seasoning:

All-purpose Flour/Wheat flour: 1tbsp Instant Minced Onion: 2tbsp Dried red pepper: 1tsp, crushed cayenne pepper: 1tsp Chili Powder:2tsp Instant Minced Garlic:1tsp Seasoned Salt: 1tsp Ground Cumin: 1tsp Basil: 1tsp. crushed

Sugar: 1/2tsp/ jaggery 1/2tsp Ground black pepper: 1/2 tsp For Gravy: Onion: 1 medium, finely chopped/pureed Tomato Sauce: 11/2 cup/ 3-4 tomatoes finely chopped/ 11/2 cups tomato puree Red Kidney Beans: 2 cups, boiled Oil: 1tbsp Cooking Instructions: 1) Soak red kidney beans with plenty of water overnight. Pressure cook beans with enough water,( jus to cover them) for 1 whistle. Let it cool. 2) Mix all the seasoning ingredients in a bowl n keep aside.3) In a pan heat oil n add onion. Cook for 8 mins or until onions are tender n brown in color. 4) Add tomato sauce n cook for 5 mins on medium heat covered.5) Now add Red kidney beans n stir well.6) Simmer, cover n cook for 10-12 mins. 7) Adjust salt n chili powder to your taste n cook for 1min on medium heat, uncovered..

8) Switch off n let it cool for 5mins

35. Banana Pepper Subji from Kalayni Rajamani

Ingredients: - 5-6 Banana Peppers or any other mild pepper. - 2 tsp oil - 1 onion roughly chopped - small lime size tamarind softened or 1 tsp tamarind paste - 1 tsp chili powder - Adjust if using spicier peppers - 1/4 tsp turmeric powder - salt to taste Fry and grind - 2 red chili - few cloves - 1" cinnamon stick - 1 tsp corriander seeds - 1 tsp jeera seeds - 1/4 cup toasted sesame seeds (If you do not have roasted seeds then roast it in a separate pan and add to the rest of the ingredients) - 1/2 cup roasted peanuts - 2 tbsp shredded coconut Cooking Instructions: 1. In a heavy bottom pan add a tsp of oil and fry the chopped onion. Add it to the masala powder and grind it with the softened tamarind to a fine paste. Keep this aside.2. Remove the stems from the pepper and slit it without separating them. Just make enough room in the peppers to remove all the seeds. Now rub the pepper with some salt. If you miss this step the pepper tastes a little bland. 3. In the same pan add a tsp of oil and fry the salted pepper in medium heat. You want the peppers to become soft on the inside and slightly charred on the outside.4. Add the ground masala in the pan and add 2-3 cups of water. Let it come to a

roaring boil. This helps the masala to cook well. After about 5-7 minutes reduce the heat and add the fried pepper. Let it simmer for 15 minutes. Remove from heat and garnish it with cilantro.

36. Bean Enchiladas from Kalai Jeeva

Ingredients:

Enchilada Sauce - 1 10 OZ can [You can buy hot, medium or mild sauce as per taste] Re-fried Beans - 3/4 cup Sour Cream - 3 to 5 tbsp Cud - 3 to 5 tbsp Cabbage - 2 cups shredded Capsicum - 1/4 cup Chopped Cumin Seeds - 2 tsp Onion - 1 medium sized chopped Garam Masala - 1 tsp Coriander powder - 1 tsp Flour Tortillas - 4 medium sized Water - 2 tbsp Salt Any Cheese - 1/2 cup shredded or more (Optional) Cooking Instructions: Bean Paste: In a Sauce pan, heat oil, splutter 1 tsp of the cumin seeds, add onions and fry till brown. Add the bean paste along with water, coriander powder, 1 tsp salt and stir over medium heat for 2-3 minutes. Switch off, sprinkle with garam masala and set aside. Cabbage Stuffing: In another pan, add oil, splutter the 1 tsp of cumin seeds, add the cabbage and capsicum and fry over medium heat for 3-4 minutes. Do not cook the cabbage completely. It should be little crispier. Set aside.Sauce: Add 1/4 tsp of salt to the Enchilada

Sauce and microwave for 1 minute and set aside. If using mild or medium spicy sauce you can add chili powder if preferred.Pan fry the whole tortilla over a medium heat, till they are lightly crispier.Place the tortilla on a serving plate. Pour about 2tbsp of the Enchilada sauce over the each tortilla and spread.Spoon in the re-fried bean paste diagonally. Spoon in the cabbage over the bean-paste, covering the bean-paste completely. Don't be bothered, if it gets spilled over the tortillas.Spoon in the sour cream and sprinkle with cheese. Fold from both the edges and flip them over.Pour about 2 to 3 tbsp of enchilada sauce over the tortilla to cover it entirely. Microwaving: Top the tortilla with cheese and sour cream and microwave for just 1 minute. Remove from the oven and top it with 2tbsp of curd. Lightly mix up the sour cream, the enchilada sauce and the curd just before serving. Baking: Place the stuffed tortillas in the baking dish with seam side up, add cheese and the 3/4 cup of enchilada sauce over the tortilla and bake in a pre-heated oven at 375F for about 20 minutes or until the cheese melts. Remove from the oven, top it with sour cream and curd, mix them lightly and serve immediately.

37. Dum Aloo from Deepti Srivastava

Ingredients: Aloo/Potato(small size) 5-6 Onion 1 Small Tomato Puree 2 tbsp Ginger-garlic paste 2 tsp Yogurt 2 tbsp Cream 2-3 tbsp Turmeric pw 1/2 tsp

Corriander pw 1 tbsp Red chili pw 1/2 tsp Garam Masala 1/2 tsp Chasewnut pw 1 tbsp Kasoori Methi/Dry Fenugreek Leaves 1 tsp Salt Oil for deep frying + 2 tbsp Cooking Instructions: 1. Take the potatoes and peel them.Cut into halves if they are not very small otherwise leave them whole.Wash and dry them completely.Prick the potatoes with a fork.2. Heat oil in a kadhayi/pan and deep fry these potatoes till they are golden in colour.Take out of oil and place them on kitchen paper towel to absorb the extra oil.3. Now heat 2 tablespoon oil in a kadhayi/pan and add finely chopped onions in it till golden in colour.Add ginger-garlic paste and again fry for 1-2 minutes.4. At this point add tomato puree and all the spices(turmeric powder,red chili powder,coriander powder) except garam masala and fry it for a minute(if required add little water).5. Now add yogurt and keep stirring.Add deep fried potatoes,salt,cashewnut powder and water to make gravy.Let it simmer for 5-6 minutes.Add garam masala and mix it.6. Finally add kasoori methi and cream and serve hot with naan/roti/parathas.

38. Peas Coriander Potato Masala from Angeles Deals

Ingredients: Potatoes : 5/6 no. Onion : 1 chopped Tomato : 1 chopped Frozen Peas : 1/2 cup To grind :

Garlic : 5 Green chillies : 3/4 (depending on your taste) Curry leaves : 10 Coriander leaves : 1 bunch Cooking Instructions: Pressure cook the potatoes, cool and keep aside.Grind the given items into a smooth paste with enough water.In a pan heat some oil, add mustard seeds and let them splutter. Then add the onions and fry them till they turn light brown.Add the ground paste and fry till the raw smell goes.Then add finely chopped tomatoes and cook till they are mashed.Add peas, mashed potatoes, salt and enough water. Cover and cook till the gravy thickens.Serve hot with any Indian flat bread..

39. Carrot Kurma from ArunasManikandan

Ingredients: 3 nos. of carrots 1 cup of peas 1 potato 1 big sized onion 1 big sized tomato 1 tsp. of ginger-garlic paste 1 tsp. of Cashew powder (Roasted in ghee and grinded)- optional 1/2 tsp. of turmeric powder 1 1/2 tsp. of chilli powder 2 tsp. of coriander powder Salt as needed Oil For seasoning

1 tsp. of Aniseed 2 nos. of bay leaf 2 nos. of cloves 1 no. of star anise Cooking Instructions Wash and chop the carrots and potatoes. Pressure cook the carrots, potatoes and peas. Allow it for 1 whistle. Heat oil in a pan. Add the seasoning ingredients. Add the chopped onions and when they turn translucent add the ginger- garlic paste.Saute them well. Add the chopped tomatoes along with the turmeric powder , coriander powder and chilli powder. Cook them well till the oil comes out. Add the cooked vegetables with sufficient water and salt. Mix them gently. Add the cahew nut powder at this stage. Cover with a lid and allow it to boil.Delicious carrot kurma is ready to serve......

40. Cauliflower with Peas Kurma from ArunasManikandan

Ingredients: 1 medium sized Gobi Manchurian 2 potatoes 2 onions 1 tomato 1 cup of green peas 1 tsp. of ginger-garlic paste 1/2 tsp. of turmeric powder Few Nos. Aniseed, cardamom,cinnamom ,cloves and bay leaf ( for seasoning) 2 tsp. of oil salt to taste

For Grinding we need 1/2 cup of grated coconut 2 green chillies small piece of ginger 4 pieces of garlic 1 tomato 1 tsp. of aniseed 5 nos. cashews In the blender, grind them well.

Cooking Instructions: Wash and chop of the cauliflower. Peel the skin from the potato and chop them. Now in the pressure cooker, add the cauliflower, potato, green peas with enough water and turmeric powder. Leave it for 1 whistle. Heat oil in a pan. Add all the seasoning ingredients. Add the chopped onions , ginger garlic paste and saute them well. Now add the cooked cauliflower , the puree along with salt and saute them well until the raw flavor extracts from it.Serve with Chapathi................ 47. Vegetable Chettinad with Coin Parota from Divya Kudua

Ingredients: Mixed vegetables 2-3 cups[I added chopped carrot,potato,beans and green peas] Onions 2 big,sliced Tomato 2,medium,pureed Whole mixed spices 1 tbsp[Cinnamon,clove,cardamom and bay leaf] Oil 2 tbsp Ginger garlic paste 1 tbsp Red chilly powder 1 tbsp Coriander powder 1 tbsp

Turmeric powder tsp Garam masala 1 tbsp Cashewnut paste 3 tbsp [I ground a handful of cashewnuts in 1 tsp milk] Whole red chillies 2 Coriander leaves 2 tbsp Curry leaves 1-2 sprigs Salt to taste Cooking Instructions:Cook the vegetables till soft and drain the water.In a kadai add the oil and saut the onions till light brown.Add ginger garlic paste,whole chillies,red chilly powder,coriander powder,haldi and garam masala.Mix in the tomato puree and keep stirring till everything gets mixed.Now add the cooked vegetables,cashewnut paste and salt to taste.Add freshly chopped coriander leaves and curry leaves.Serve hot.

48. Methi Chaman from Usha

Ingredients: Fenugreek leaves - 1 medium bunch Spinach - 1 medium bunch Paneer/chaman - 200 gm (cut into small cubes) Onion - 1 (medium-chopped) Ginger - 1 tsp. (grated) Garlic - 1 tsp. (grated) Green chili paste - tsp. Ginger powder - 2 pinches Cream - 1 tbsp. Coriander powder - 1 tbsp.

Cumin seeds - 1 tsp. Cloves - 2 Cinnamon- 1 inch Cardamom - 3 Salt (to taste) Sugar - 1tsp Olive oil Butter- 2 tsp Cooking Instructions: Wash the leaves well. Blanch them and grind them coarsely. Heat oil and add the cinnamon, cardamom, cloves. Cumin seeds. Add onion and saut till brown color. Add the green chili paste, ginger , garlic and saut till the raw smell fades away. Now add the coarse greens, butter and saut. Add coriander powder, ginger powder, sugar and saut till becomes thick and oozes oil. Now add required water and make it thinner. Let it cook for 2 minutes. Now add the cream, salt and paneer cubes one by one. Again let it cook for 2 minutes. Serve with roti. Combined from vah reh vah and my recipe collections. Note: Instead of cream, 1/4 cup milk can be used. In my recipe collection, the original recipe only contains fenugreek but I added spinach also. 52. Mutton Do Piaza from Bhavana Mittal

Ingredients: For Marination: 1/2 kg Red Meat (mutton) 1 tsp Turmeric powder (haldi) 1 tsp Salt For Gravy: 6 large Onions- half rings (separate onion rings) and half ground to paste

6-8 Button Onions (very small onions) Optional 2 tbsp Coriander powder 2 tbsp Garlic paste 1 tbsp Ginger paste 4 tbsp yogurt (dahi) hung in a muslin cloth for 1 hour 1/2 cup Ghee /Sunflower cooking oil 4 Whole Pepper corns 1 tsp Fenugreek seeds (roughly coarsely) 1 Bay leaf 3-4 Green chillies 1/2 Red chilli powder 1/2 cup Hot water Salt to taste For Garnishing: 2 tsp Black cumin seeds (shah jeera) roasted and grounded 1 tsp Garam Masala 4 Green Cardamoms (choti illaichi) half broken 1 tbsp Coriander leaves (chopped) for garnish Cooking Instructions: Marinate mutton with salt and turmeric for 1/2 hour. Heat ghee/oil in a pressure cooker, fry onion rings till they turn brown in colour. Remove fried onions from oil. Keep aside.Reheat the remaining oil, add bay leaf, pepper corn, fenugreek seeds, ginger-garlic paste. Stir for a minute, add red chilli powder and immediately add the ground onion paste. Mix well. Add the yogurt, stir frying vigorously so that it blends well and doesn't curdle. Cook till oil separates. Add mutton now. Keep stirring so that it doesn't stick to the bottom. Add fried onions (which was kept aside), green chillies and button onions. continue cooking over medium heat, till the oil separates. Pour 1/2 cup hot water and salt in it. Pressure cook to give 1 whistle. Serve hot, garnish with crushed green cardamom, garam masala, cumin seeds and chopped coriander leaves.Relish this mutton do piaza with hot chapatis or even with plain paratha, and I bet you will experience sheer bliss in your taste buds!!!!! 53. Paneer Butter Masala from My Kitchen Skills

Ingredients: paneer onion tomato ginger-garlic butter milk fresh coconut: cinnamon cloves cardamom:2 bay chilly turmeric coriander garam finely masala chopped leaf powder powder: powder powder coriander : : :1 1/4 1/2 1 for : 1 teaspoon teaspoon teaspoon teaspoon garnish stick : cream : : : 1 : 1 puree paste: 3 1/2 2 : : : 1 2 250 gm 1(blended) tablespoon tablespoon tablespoon cup tablespoon tablespoon inch 2

Cooking Instructions:First cut the paneer into medium flat pieces and keep aside.In a small pan roast coconut till the color changes.Make a fine power of coconut ,cinnamon stick,clove and cardamom in a mixture.Heat 2 tablespoon of butter in a heavy bottom pan.Add bay leaf,then onion paste and fry it for sometime, then add ginger-garlic paste and again fry till the colour changes to golden brown.Add chilli powder, turmeric powder , all masala powders and salt to taste and then add tomato puree , fry 2 minutes.Add milk and fresh cream and keep it on low flame for 2 minutes ,if required add water.Add paneer and remaining butter and garam masala to the gravy. Garnish with chopped coriander .Serve hot with simple chapati or naan.

54.

Vegetarian

Nargisi

Kofta

From

Vidhya

Ravikumar

Ingredients : Boiled Paneer : Onion Tomato Ginger Chilly Coriander Garam Bread Red Bay cinnamon Cardamom Oil Salt Cooking instructions:Mash the potatos and grate the paneer.Puree the onion and tomato separately. Divide the paneer into 2 portion. Put red colour in one portion and make balls and cover that balls with white portion of paneer. Make balls. Dip bread slices in water and squeeze and keep aside.With that soaked bread add potato, salt and chilly powder and mix well. Cover the paneer balls with potato mixture and shape like egg.Now there is 3 layers in kofta.Deep fry the koftas in oil and keep aside.Put oil in a pan add bay leaves, cinnamon and cardamom.Then add onion paste, ginger -garlic paste. Fry well.Now put tomato puree, chilly powder, garam masala powder, coriander powder and salt.Fry well till oil seperates.Switch off the fire and add koftas before serving. 55. Channa Masala from Angeles Deals food masala slices colour : garlic powder powder powder Potato 100 : : paste : : : : a : 1 1 1 1 : 3 nos gmas 2 3 tbsp tbsp tbsp tbsp 2 pinch leaves

Ingredients: Chick Onion Tomato Ginger Tomato Chilli corriander garam salt turmeric cooked water powder chickpeas : to and garlic paste powder powder masala to 1/2 tsp a To smooth grind : : : peas/channa : 1 : paste : 1 1 1 : 1 medium 1 : 3 1/2 1/2 1 1/2 size, cups (dry) chopped chopped tsp tblsp tsp tsp tsp taste : paste. salt.

Sautee 1 onion with little oil till it turns light brown and grind it along with one fistful of Cooking Instructions: Soak chickpeas overnight and cook for 2 to 3 whistles with enough In a kadai heat some oil.Sautee onions till they turn light brown followed by GG paste. fry till the raw smell goes.Then add tomatoes and wait till they are mushy.Now add tomato paste, ground paste, all powders, salt, turmeric powder and stir well.Add enough water and let it boil till all the flavors blend.Then add the cooked chick peas and boil everything for a couple of min.Finally add copped corriander leaves for garnishing.You can also add 1 or 2 teaspoons of lemon juice for a slightly tangy taste.

53.

Dum

Gobi

from

Jayashree

Srinivas

Ingredients: Cauliflower Onion Peas Oil Grind Red Marati Dhania Jeera Poppy Cashew Coconut Copra Onions Salt 1 2 large ( seeds ( chilly 14 Moggu coriander cumin 1/2 cup tbsps , to 1 no.s /capers seeds seeds ) tbsp, 1 , , chopped ) toasted ( both guntur 4" 10 1 1 & byadigi mixed Cinnamon 1 large, 2 chopped cup 2 3 into bite , size florets sliced cups tbsps : ) no.s tbsp tsps lightly tbsp scraped scraped roughly taste piece

Cooking Instructions: Heat the oil in a big pan, tumble in the onion, peas & cauliflower florets. Stir cook for sometime & add little water if the vegetables are sticking at the bottom of the pan.Cover & cook till the cauliflower stems are just cooked / Al dente & the peas are done.Grind the masala into a fine paste with water.Stir fry this masala in some oil till it changes colour & leaves the sides of the pan. Mix the vegetables & the masala , till both blend, taking care to see that the cauliflower does not get too disintegrated. When done , take off from heat.Serve with Roti/ parata/ chapathi.

54.

Saagu

Junka

from

Jayashree

Srinivas

Ingredients: Mixed Sour Besan Onion Capsicum Ginger Garlic Green Salt For Oil Mustard, Jeera, hing, tempering 1 curry tbsp leaves 2 chilly 1/2 cloves , paste vegetables curds gram 1 1/2 '' finely flour large cup piece, chopped ( 2 , , finely optional 2 1/2 1 cups cup tbsp diced diced chopped ) tsps

Cooking Instructions: Boil vegetables of choice like carrots, beans, peas, potato, cabbage, ridge gourd etc.Heat oil in a pan & temper. Stir in the ginger & garlic at this stage.Saute the onion & capsicum till done. Mix the gram flour in the sour curds . Pour this mixture into the onions & stir till you get a cooked smell.Now add the boiled vegetables , chilly paste, salt . Add water to the required consistency. Bring it to a simmer. Garnish with chopped coriander.Serve with chapathi.Suggestion:Can use lemon juice in the end if the curds are not sour.Garam masala powder can be added in the end.

55.

Brinjal

Vindaloo

from

Prajusha

Ingredients: Brinjal(medium) 4 Onion (chopped) 2 Tomato (chopped) 1 Mustard seeds 2 tsp Cumin seeds(jeerakam) 1/2 tsp Fenugreek seeds (uluva) 1/4 tsp Turmeric powder 1tsp Red chilly powder 1 1/2 tsp Ginger-garlic paste 1 tbsp Vinegar 2 tsp Salt Coriander leaves Cooking Instructions:Heat a kadai and fry 1tsp mustard seeds, cumin seeds and fenugreek seeds on low flame . Then grind it to a powder.Deep fry brinjal pieces and keep aside..Make a paste by grinding turmeric powder, red chilly powder,ginger-garlic paste,vinegar and above powdered mix.Heat oil in a pan.Splutter mustard seeds.saut chopped onions till brown and once it is done add the masala paste to it and stir well..once the raw smell goes add chopped tomatoes to it.Finally add fried brinjal pieces and salt.Cover and cook with little water till done.Garnish with coriander leaves. 57. Paneer Butter Masala from Cooking Foodie

Ingredients: 2 cups paneer cubes 1/2 can (16 oz) tomato sauce 3/4 cup heavy cream 1/2 cup milk 1 medium onion 1/2 inch piece of ginger 3-4 green chilies 3 tablespoons oil 1 teaspoon cumin seeds (jeera)

Pinch asafoetida (hing) 1 teaspoon kasuri methi (dried fenugreek) 1/4 teaspoon turmeric 1 teaspoon Garam Masala 1 teaspoon dhania jeera powder Salt Cooking Instructions:Make a paste of onions, ginger and chilies. In a heavy bottomed vessel, heat half the oil and fry the paneer till golden. Drain and keep aside. In the same vessel, add the remaining oil and add the hing and jeera. When the jeera starts spluttering, add the onion-ginger-chilies paste. Saute till all the raw smell and moisture is cooked out about 7-8 minutes. Add the tomato paste, salt, and spices and saute for a minute. Add the milk and cook for 2-3 minutes till it is cooked well and makes a good gravy. Finally add the paneer and the heavy cream and simmer for 4-5 minutes. Take care not to boil the cream else it will separate. Serve hot with naans, parathas or rice! 58. Paneer Tikka with Gravy and Naan

Ingredients: 400 grams, 14 oz or 8 - 10 pieces of paneer approx 1 inch in size 1/2 green pepper (capsicum) 1 tomato 1/2 onion 1/2 tablespoon oil 1/2 teaspoon jeera (cumin seeds) Naan For the marinade: 1 1/3 cup or 300 grams thick yogurt (drain regular curd on cheesecloth) 1/2 cup of washed coriander leaves 5-6 leaves of mint (optional)

3-4 green chilies 1/2 inch knob of ginger 1/2 medium onion 2-3 cloves garlic 1/2 teaspoon Garam masala 1/2 teaspoon black pepper 1 tablespoon oil Salt Cooking Instructions: Take all the ingredients of the marinade except the yogurt and grind them in a paste. Mix with the yogurt. Keep aside a half cup. Deseed the tomato and the pepper. Cut the onion, peppers and tomato into 1 inch pieces. Mix the paneer and vegetables with the marinade and keep for about 1-2 hours. Soak the skewers in water for about 20 minutes. Preheat the oven to 425 degrees F. Wipe and skewer the vegetable and paneer, alternating paneer and veges. Bake on a foil covered baking sheet for about 20-30 minutes, till the paneer edges start to brown.For the gravy, heat the oil and add the jeera. When it starts to splutter, add the marinade kept aside and any leftover marinade from the vegetable mix stirring continuously on low heat. Add about 3/4 cup of water and bring to a boil.To serve, place one skewer in a plate, put pieces of the naan and the gravy in a small bowl as individual dipping sauce. The perfect bite? Naan with a piece of paneer and veggies on it, dipped in gravy!