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Aloo Gobi Masala |
Ingredients:
Cauliflower 1/2 kg
Potato( medium) 2
Onions finely chopped 1
Tomato finely chopped 1
Green peas 1/2 cup
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Thinly sliced Green Chilli 2
Roasted Cumin powder 1 tsp
Red chilli powder 1 tsp
Turmeric Powder 1/4 tsp
Garam masala powder 1 tsp
Coriander powder 1/2 tsp
Vegetable oil 3 tbsp
Salt to taste
Coriander leaves for garnishing
Directions:
· Cut cauliflower and potato into medium sized cubes and thoroughly wash it.
· Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
· Add chopped onions and fry over medium heat until light golden brown. Add chopped tomato and green peas. Cook until tender.
· Add red chilli powder, cumin powder, turmeric powder, dry coriander powder, garam masala and salt. Mix well.
· Add cauliflower and potato and stir. Saute for 5 minutes. Cover the pan / kadhai and cook over medium heat until tender. Ocassionally stir it to prevent sticking to the bottom.
· Garnish with coriander leaves and serve hot. |
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Aloo Masala |
Ingredients:
Potato 1 kg
Whole Coriander 1 cup
Cumin seeds 1 cup
Whole red chillies 15 to 20
Tamarind (as per taste) 1/2 cup
Vegetable oil 3 tbsp
Salt to taste
For Garnish:
Finely chopped Green Chillies
Finely chopped Coriander leaves
Directions:
· Boil potatoes. Peel and cut each potato into 4 to 6 pieces as per the size. Keep aside.
· Roast slightly coarriander, red chillies and cummin seed in a gridle and grind it thickly in a little water.
· Soak tamarind in little water.
· Heat oil in the pan and put the grounded spices in it. Add salt and stir for a while.
· Add cut potatoes to it and stir.
· Add tamarind water and put in slow fire for a while.
· Garnish it with finely cut green chillies & coriander leaves |
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Avial |
Ingredients:
For Grinding :
Grated Coconut 1
Jeera 3 tsp
Green Chillies 10
Curry Leaves few
For Seasoning :
Coconut Oil/Refined Oil 1 tbsp
Mustard Seeds 4 tsp
Curry Leaves few
Vegetables:
Pumpkin - Cut into medium thick long pieces 2 bowls
Beans - Cut into long pieces 1 bowl
Carrot - Cut into long pieces 1 bowl
Potatoes - Cut into medium thick long pieces 1 1/2 bowls
Green Peas 1 bowl
Drum Stick - Cut into long pieces 2
Avaraikai / Teapods - Cut into long pieces 1 bowl
Snake Gourd - Cut into long pieces 1 bowl
Others:
Sour Curd 3 bowls minimum.
Salt to taste
Directions:
· Cook all the vegetables with 1 to 2 tbsp curds and salt to taste. (2 whistles if cooker is used).
· Grind the ingredients.
· Heat oil in a deep fry pan and add seasoning items.
· Add boiled vegetables and ground coconut, etc., and boil for 3 to 4 minutes.
· Add curds and boil for 5 to 10 minutes in medium flame. |
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Baingan Bartha |
Ingredients:
Eggplant (medium size) 1
Cooked green peas 1/2 cup
Finely chopped onions 1
Finely chopped tomatoes 1
Finely chopped green chilli 1
Red chilli powder 1/2 tsp
Garam Masala Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Vegetable oil 3 tbsp
Salt to taste
Coriander leaves for garnishing
Directions:
· Brush eggplant with oil and roast it on a gas burner over medium heat.
· requently turn the eggplant upside down, until fully roasted.
· Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
· Mash the flesh.
· Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
· Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
· Add green peas and mashed eggplant. Stir well. Fry for 5-7 minutes over medium heat.
· Garnish with green coriander leaves and serve hot. |
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Beetroot and Peas Korma |
Ingredients :
Beetroot medium 2
Peas 1/4 cup
salt
Curd 1/2 cup
Rice flour 1 tsp
For the Gravy :
Onions big 1
Green chillies 4
Ginger 1 inch
Garlic 1
poppy seed 2 tsp
cashew pieces few
Coconut 1/4 cup
Coriander leaves few
Directions
Peel, cut the beetroot into small cubes & boil along with peas in a cup of water.
Grind all the items for the gravy into a smooth paste.
Combine salt, rice flour & gravy in a bowl . Make sure there are no lumps formed.
Add to the vegetables & stir to combine.Let it cook for 5 minutes.
Add curd & adjust the seasonings. |
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Bhagara Baingan |
Ingredients:
Small brinjal 1/4 kg
Ginger-garlic paste 1 tsp
Onions, chopped 2-3
Sesame seeds (fry a little) 1 tbsp
Grated coconut 1 tbsp
Roasted groundnuts 1 tbsp
Turmeric powder 1/2 tsp
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Garam masala 1/2 tsp
Tamarind pulp 1-2 tbsp
Red chilli powder 1 tsp
Salt to taste
Oil 4-5 tbsp
Directions:
· Slit brinjals from both the sides without cutting it completely.
· Make a smooth paste of sesame seeds, roasted peanuts and grated coconut.
· Heat a pan, pour 2 tbsp of oil in it and fry the brinjals until they become soft and keep aside.
· Pour the rest of the oil in the pan and heat it. Add ginger garlic paste, chopped onions and fry until the onions turn light brown.
· Add the masala paste. Fry for a minute and keep stirring. Now add turmeric powder, cumin powder, coriander powder, red chili powder and mix well.
· Then add the tamarind pulp, salt and stir well. Now add the fried brinjals, cover the pan with a lid and cook on a medium flame for 5 minutes or until the brinjals are completely cooked.
· Add the chopped coriander and serve hot with chapaties o
· r plain rice. |
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Bhagara Tomato |
Ingredients:
Tomatoes 500 gms
Peanuts 50 gms
Sesame seeds 50 gms
Dry coconut50 gms
Onions 50 gms
Tamarind 50 gms
Chili powder 2 tsp
Turmeric 1/2 tsp
Mustard, fenugreek & onion seeds1tsp
Curry leaves 1 bunch
Oil 75gms
Salt to taste
Directions:
· Roast the peanuts, sesame seeds, coconut in a dry pan and blend to a smooth paste.
· Heat oil in the same pan, fry mustard, fenugreek and onion seeds for a minute.
· Then add curry leaves, chopped onions and fry for another 2-3 minutes.
· Now add ground paste, chili powder, turmeric and fry until the oil in the pan separates.
· Later add tamarind water and salt. Make long strips on tomatoes with a knife and add to the tamarind water.
· Cook until the tomatoes get tender and gravy should thicken.
· Remove from heat and serve with fried rice with cilantro on it. |
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Bhindi Masala |
Ingredients:
Okra (bhindi) 1/2 kg
Tomatoes(medium) 3
Onions(large) 2
Green chillies 3
Cinnamon 1
Cloves 3
Bayleaf 1
Ginger-garlic paste 1 tsp
Red chilli powder 1 tsp
Oil 2 cups
Garam masala powder 1 tsp
Coriander leaves for garnishing
Salt to taste
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Directions:
· Cut the onions, tomatoes, okra & green chillies.
· Heat the oil in pan and add the okra pieces. Deep fry.
· Remove fried okra and place on kitchen tissue or table napkin so that excess oil is removed. Keep it aside.
· Heat 3 spoons of oil in a pan. Fry the cinnamon, cloves and bay leaf for 30 seconds. Now add onions, gree chilli pieces and fry them until onions turn light brown.
· Add the ginger-garlic paste and fry for one minute.
· Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir twice or thrice to prevent the mixture from sticking to the pan.
· Add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan. |
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