ALOO - 65

Ingredients :-

Potatoes - 6
Onions - 4
Green chillis - 3
Aji-no-moto - ½ spoon
Curd - 1 1/2 cups
Salt - to taste
Red chilly powder - ¾ spoon
Oil - for deep frying
Bengal gram flour - 2 spoons
Baking powder ¼ spoon
Garam masal powder ¼ spoon

Preparation :-

Cook potatoes in cooker till one whistle, peel outer skin and dice into big cubes, sprinkle little salt , baking powder and Bengal gram flour to that, deep fry in hot oil till light brown , keep aside, tie curds in a clean muslin cloth and hang it till water drains from that, remove that curd cheese from the cloth and whip it with spoon till it becomes soft, cut onions into 1 inch long pieces , slit green chilies into two, lengthwise, heat two spoons of oil and fry chilies,onions along with aji-no-moto, when it turns golden brown add whipped curds to that, sprinkle salt, chilly powder and garam masala powder, fry in medium flame stirring constantly till oil is separated, add fried potatoes with little water if necessary, boil for few minutes and serve hot, o.k..

PANEER MAKKANWALA

Ingredients :-

Paneer cubes - as required
Butter - 3 spoons
Oil - for paneer deep frying

Grind together:-

Onions - 3
Ginger - 1 inch piece
Garlic - 6 flkes
Red chilies - 2
Tomatoes - 4 or 5
Coriander leaves - ½ bunch
Curry leaves - few
Grated coconut - 1 ½ spoons
Poppy seeds - 2 spoons
Cinnamon - 1 inch piece
Cardamoms - 2
Dhania powder - 2 spoons
Salt - to taste

Preparation :-

Take paneer cut into cubes, and deep fry in oil, grind masala without adding water, heat half of the butter and one spoon of oil, add the ground masala and fry well till ghee separates from it, add fried paneer cubes and 1 spoon of butter with little water reduce the flame, cover the lid , and keep for a few minutes, stir carefully in between , remove from fire and serve garnished with coriander leaves, finely cut onions, and lime pieces can be served as accompaniments. O.k..

KOFTA CURRY

Ingredients :- ( for making koftas)

Cauliflower - 1 medium size
Ginger - 1 spoon
Garam masal a powder ½ spoon
Milk ½ cup
Corn flour 2 spoons
Green chilies 2
Bread crumbs 4 spoons
Paneer 4 ounces
Thymol seeds (ajwain ) ½ spoon (optional)
Ghee for frying
Salt to taste

Preparation :- ( to prepare kofta )

Cut cauliflower into big flowerettes, wash well and soak in salted water for half an hour, wash again and steam in pressure cooker with cut ginger, without adding any water, allow to cool and mash it . mix bread crumbs , garam masala powder finelycut chilies and salt to that, make small balls with a small piece of paneer inside Ajwin can be added to the mashed cauliflower mix corn flour in milk to from paste . dip these balls in it and coat with bread crumbs and deep fry till golden brown.

Ingredients :- ( for the gravy )

Onions - 3 big
Ginger 1 inch piece
Garlic 6 flakes
Tomatoes 4 medium size
Curds ½ cup
Bay leaf 1
Cinnamon 1 inch piece
Red chilly powder 1 spoon
Dhania powder 1 spoon
Garam masala 1 spoon
Salt to taste
Ghee for frying.

Preparation :-

Cut onions long thin pieces, grind ginger, garolic to paste, heat ghee in a pan , add cinnamon and bay leaf then put onions and fry till litebrown, mix ginger garlic paste, and fry for 2 more minutes, added dhania powder, and chilly powder, garam masala and ½ cup of beaten curds, fry till ghee separates from it, blanch tomatoes in hot water , peel the skin and chop finely , add cut tomatoes,and ontinue to fry till the gravy , becomes pulpy, pour enough water , salt and boil for 5 to 8 minutes when gravy is thick remove from fire, keep the fried koftas separately, while serving arrange koftas in serving dish. Pour hot gravy on top, sprinkle cut coriander leaves and dot with fresh cream.

KHOYA MUTTER

Ingredients :-

Green peas - ½ k.g
Unsweetened khoya - ¼ k.g
Cardamomas 4
Fresh curd - ¾ cup
Dhania powder 2 spoons
Chilly powder - 1 spoon
Garam masala powder ½ spoon
Coriander leaves - 1 small bunch
Cumin seeds ½ spoon
Saffron - little
Ghee - for frying
Salt - to taste
Khoya or koa means when milk is heated stirring constantly it becomes thick which is called as milk koa .or khoya.

Preparation :-
Shell green peas and cook till soft, whip khoya and curds till it is mixed, heat ghee in a frying pan add cumin seeds , khoya and curds. Fry in reduced flame till ghee separates add coriander powder, salt and chilly powder , fry for a minute and then add cooked peas, along with little water , cook in medium flame until gravy turns thick. Mix powdered cardamom, saffron and garam masala. Garnish with coriander leaves.

Crumbled Paneer Matar Sabzi

Ingredients:
crumbled paneer 1 cup
fresh green peas 1/2 cup
tomato, chopped 1
low fat milk 1/2 cup
garam masala 1/4 tsp
coriander pwd (optional)
kasoori methi (dried fenugreek leaves) 1/4 tsp
salt and pepper to taste
oil 1 tsp
chopped fresh corainder for garnish 1 1/2 tbsps
Heat oil in a vessel, add the chopped tomatoes and peas and cook on low heat till soft, approx 3-4 mts. Add salt and combine.Add crumbled paneer and stir well to combine and cook for 2-3 mts. Add pepper, coriander pwd, garam masala and kasoori methi and combine and cook further for another minute. Add the milk and go on stirring constantly till the subzi reaches a semi-wet consistency. This could take approx 7-8 mts. Finally garnish with fresh coriander leaves and serve hot with rotis

Vegitable fry

Aha! Emi ruchi Anara Maimarachi! This is the way the curries with Brinjals will be admired.

Ingrediants :-

Sliced brinjals - ¼ cup

Sliced potatoes - ¼ cup

Drum stick cut into small pieces - ¼ cup

Green pieces - ¼ cup

Salt - to taste

Sugar (or ) jaggery - 1 spoon

Oil 1 ½ spoon

Grind :-

Grated coconut ¼ cup

Re chillis 4

Onions 3

Ginger 1 inch piece

Tamarind small lime size

Garam masala powder ½ spoon

Preparation :-

Heat oil in a pan add all the raw vegetables and fry in a reduce flame for few minutes

Add grind miture , with 1 cup of water, cover with lid, cook till the vegetables are tender, add salt and jaggery or sugar , mix well till it is disloved, when the curry is thick, add garam masala powder,wait 1 minute, to serve add finally coriander leaves , and remove from flame. Serve with hot rice, o.k. try your self.

PANASA POTTU [Jack fruit]CURRY

The prime seasonal curry with lots of danger to health but so tasty that is irresistible. The curry once you taste, The taste will make you to repeat. But be cautious it is problematic to your digestive system.

Ingredients:

Tender Jack fruit finely chopped 250 grms
Tamarind Juice ½ cup
Turmaric 1 pinch
Mustered seed powder 3 spoon fulls
Black Gram dal 1 spoon
Chena dal 1 spoon
Hing 1 pinch
Salt to taste
Dry Mirchi 3 nos
Preparation: [It is better to use very tender jack fruit] Take chopped jack fruit into a cooker bowl add turmeric to it. After 2 or 3 whistles remove from cooker and drain the excess water. Take a pan add 3 spoon fulls of oil after getting heat fry gently popu{ Black Gram,Chena dal. Mustered seed, and Dry mirchi. Add cooked jack fruit in to it add salt, tamarind juice to it till it comes to dry state. Then add mustered seed powder.Remove from heat. Take a pan, heat 3 spoon full of oil, add hing to it. Now add this oil. Curry ready Try it in the evening it very irresistible…. Try once..

CAPSICUM CARROT GRAVY

Capsicum and carrot curry is very delicious , and having rich of vitamins, now , some useful tips to make a gravy tasty .o.k… always use ghee or butter with or instead of oil, which gives a good flavor to the gravy, and another tip, fry the grind masala in reduced flame , so that it retains its color and taste. Next very important tip, add little sugar to the gravy, makes it tasty ,. O.k now let us start .capsicum & carrot gravy ..

Ingredients :-

Carrot - ½ k.g
capsicum (Bangalore mirchi ) - ¼ k.g
Tomatoes medium size - 3
Green chilies - 5
Dry coconut (scraped) - ¼ cup
Ginger - ½ inch piece
Garlic - 6 flakes
Onions - 5
Cardamoms - 2
Cloves - 3
Cinnamon - 1 inch piece
Cashew nuts - 5
Turmeric powder - ¼ spoon
Salt - as required
Oil - 1 spoon
Butter - 2 spoons
Sugar - 1 small spoon

Preparation :-

First wash well carrot and capsicum cut small cubes, carrot boiled in water, till soft, capsicum half boiled, .take mixy jar , add cardmom, cloves, cinnamon, mix well, add onions, garlic, ginger little bit salt, again grind well , remove the paste keep aside . next grind cashew nuts smooth paste, remove it, now heat 2 spoons oil in a pan , add grind onions masala, fry well, add sugar and turmeric again fry till oil separate, add cashew nut paste mix well add boiled carrot , add enough water add salt cover with lid , wait for 5 minutes add half boiled capsicum , cover with lid boil till gravy light thickness .( just 5 minutes) finally add 2 spoons butter ,mix well , wait 2 minutes , remove from flame ..serve along with pure, chapattis, rotes, and dose and rice also. O.k