CHANA DAL CURRY (SOUTH INDIAN STYLE)

CHANA DAL CURRY

(SOUTH INDIAN STYLE)

INGREDIENTS

1 cup chana dal (washed and soaked in water for 45 minutes)

1 cup coconut milk, 1 cup grated coconut

1 tsp lemon juice, 1 tsp crushed ginger

1 tsp garlic paste, 1 onion finely sliced

¼ cup desi ghee or refined oil

3-4 green chilies finely chopped

4-6 curry leaves 2 bay leaves

½ tsp black mustard seed

A pinch of hing and methi dana

Mixture of Following Masala

1 tsp red chilly powder, 1 tsp dhania powder

½ tsp zeera powder, ½ tsp turmeric powder

½ tsp garam masala

METHOD

1 Cook chana dal with water, turmeric and salt, the dal should not be over cooked, cook for some time without cover to dry the dal, take it out and keep aside

2 Heat a pan, add desi ghee, add hing,  methi dana and curry leaves and let it splutter, now add onion and sauté it, add ginger, garlic patste,and green leaves, fry it, add little water and allow it to boil

3 Now add dal, and mixture of masala and cook for some time till the oil separates, add grated coconut and coconut milk, cook till it is done.

4 Garnish with remaining grated coconut, serve hot with Nan, Roti, Paratha etc

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SINDHI CURRY

INGREDIENTS

1 cup besan

½ cup oil

1 tsp zeera

½ tsp each of methi dana, turmeric powder

½ tsp red chilly powder

¼ cup pulp of tamarind (Imali ka Pani)

A pinch of hing, 3-4 garlic flakes finely chopped

2 spring curry leaves

½ tsp cloves finely cut

1 tsp mint leaves finely chopped

3-4 green chilies

1x1’ ginger finely chopped

1 cup seasonal vegetables

(Potato, carrot, caulis flower, brinjal etc)

METHOD

1 Wash and cut all the vegetables, half boil it and keep aside.

Heat oil in a kadahi or pan, add garlic, methi dana, curry leaves, sauté it till splutter, add besan and stir it continuously till it is of golden brown color, add 3-4 cup hot water, and bring it to boil till the gravy is thick.

2 Now season it with salt, add ginger, green chilly, all the masala and pulp of the tamarind, cook for few minute, add the boiled vegetables, and simmer it for 5 minutes till it is done.

3 Add mint leaves and serve hot with rice.

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TRADITIONAL SHAHI ALU DUM

(A NORTH INDIAN DELICIOUS DISH)

INGREDIENTS

½ kg dum alu

1 tomato finely sliced

¼ cup home made tomato puree

¼ cup whisked yoghurt

2 tbsp red chilly paste or kutti red mirch

½ tsp turmeric powder, ½ tsp dhania powder

1 tsp roasted zeera, 1 tsp chat masala

½ tsp cinnamon powder,

½ tsp black pepper corn powder

1 tsp garam masala (home made)

¼ cup fresh cream (Optional)

A pinch of hing, 2-3 bay leaves

For garnishing 2 tomatos a bunch of coriander leaves finely chopped

METHOD

1 Boil the potato and peel, heat oil in a kadahi, fry (Light) the alu, take it out and keep aside.

2 Add a punch of hing to the oil and bay leaves, let it splutter, add the sliced potato and cook for a while, add tomato puree, cook till the tomato is cooked, Now add all the masala except garam masala, cook for few minutes. Remove from the heat and allow it to cool.

3 Now add whisked curd and cook till oil start separating, cook for few minutes, add some water and let it boil, add fried alu and cook till it is done and the gravy is of desired consistency.

4 Add fresh cream, garnish with tomato diced in decorative style and coriander leaves.

Serve hot.

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SHAHI MIXED VEGITABLES

 

 

SHAHI MIXED VEGITABLES

INGREDIENTS                                               VEGETABLES

1 onion finely chopped                                            50 gm carrot

2 tsp crushed black pepper                                     50 gm panner

1 tsp garlic paste,                                                    50 gm caulis flower

1 tsp ginger paste                                                    50 gm beans

1 tsp each of turmeric, red chilly, powder                50 gm potato

1 tsp garam masala powder        

1 tsp lemon juice, ½ cup tomato puree

2 tbsp paste of mint and coriander leaves

¼ cup oil

Salt to taste

2 tbsp grated cheese, 2 tbsp cashew nut paste

                                                                                                             

PREPARATION AND METHOD

1  Wash all the vegetables, cut in equal size, keep aside, heat  little oil in a kadahi, add zeera and sauté, add the vegetables and water, cook till the vegetables are tender.

2  Heat remaining oil in another pan, add onion and fry it till golden brown, add garlic and ginger paste, cook for some time

3  Ass tomato puree, cook till it’s color changes, add all the masala, mint and coriander paste, add water as required and cook till it is done.

4  Now add all the boiled vegetables, cook for some time, add cashew nut paste and cook for a while till the gravy is of desired consistency.

5  Sprinkle lemon juice, grated cheese, garnish with coriander leaves and serve hot.

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NAVRATNA KORMA

NAVRATNA KORMA

INGREDIENTS

1/3 cup mixed nuts (cashews, pistachios, almonds)

1 onion finely sliced

1 tsp garlic paste, ½ tsp ginger paste

1 cup tomato sauce

1 tsp cayenne pepper, ½ tsp turmeric powder

2 tsp coriander powder, 1 tsp garam masala

½ cup carrots finely sliced and chopped

½ cup green bell pepper finely sliced

¼ cup fresh green beans finely chopped

½ cup green peas, 1 cup chopped potatoes

250 gm paneer cubes

½ cup milk, 15 – 20 raisins

½ cup fresh cream

½ cup oil

Salt to taste

METHOD

1 Heat 1 tbsp oil in a kadahi. Add mixed nuts and cook and stir until golden brown, keep aside. Add onion and fry till it is tender, now add garlic paste and ginger paste, and cook for a while.

2 Add the tomato sauce, cayenne pepper, turmeric, coriander, and garam masala, cook for few minutes, add raisins, carrots, green bell pepper, beans, peas, and potatoes and water, bring it to a boil, now cook simmer it and cook for 15 – 20 minutes on low

3 Heat remaining oil in a separate pan, shallow fry the paneer, add it to the korma

4 Add milk in to the vegetables and paneer, cook for few minute till the thickness of the gravy is of desired consistency

5 Garnish with fresh cream and serve hot

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SABJI KA SALAN (VEGITABLE CURRY)

SABJI KA SALAN (VEGITABLE CURRY)
INGREDIENTS

½ kg sabji

(Carrot, caulis flower, potato. Green peas and French beans)

2 tomatoes

1 coconut milk

1 onion, 3-4 green chilies

½ tsp turmeric powder, 1 tsp red chilly powder

¼ cup tomato puree

1 cup fresh beaten curd

2-3 cloves, 4-6 black pepper corns grinded to powder

1”x1 cinnamon stick, ½ tsp nutmeg

3-4 garlic flakes finely chopped

1’x3 ginger finely chopped

¼ cup oil

METHOD

1 Heat oil in a pan or kadahi, add garlic and zeera, sauté it till golden brown, add onion and fry till golden brown, add green chilly and tomato puree till it is done

2 Add curd and simmer it for few minutes till oil separates, add ginger and cook, add all the vegetables and simmer it till the gravy is achieved of desired consistency, sprinkle the masala powder and serve hot.

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KHHATI MITHHI BAINGAN (BRINJAL)

KHHATI MITHHI BAINGAN (BRINJAL)

INGREDIENTS

6-8 small size baingan

¼ cup beaten curd

1 tbsp besan

1 tsp garlic paste, 1 tsp crushed ginger

4-5 curry leaves

1 tsp red chilly powder, 1 tsp turmeric powder

1 tsp chat masala

1 tsp aamchoor (mango powder)

1 tsp sugar or honey, 1 tsp lemon juice

½ tsp black mustard powder

½ tsp zeera powder, ½ tsp dhania powder

¼ cup oil

Salt to taste

METHOD

1 Wash the baingan, make fine cut with a sharp knife and keep aside, take a bowl, add curd and besan, whisk toughly, add salt to taste, keep aside.

2 Heat oil in a kadahi, fry the baingan till light brown and take it out and keep aside

3 Add zeera, black mustard powder and curry leaves to the kadahi, let it splutter, add garlic paste and ginger, fry it, add all the masala and cook till oil separates.

4 Now add the curd and besan mixture, bring it to boil, cook till the gravy is thick, add fried baingan, cook till the baingan is well covered with the gravy, add sugar or honey and lemon juice, and cook for a while.

5 Serve hot.

Note: In place of Baingan you can cook pumpkin (Lauki) in the same manner

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