Gravy Recipes

Cooking is a every day task and we all want to create a good, healthy dish for our family. Every week we buy same vegetables,  if we follow same recipe we might get bored of the same taste.
However, you can change your scent and smell by mixing anything with your choice. 

You can use -> tomato, butter, cream, cashew nut, poppy seeds, coconut, groundnut, sesame and curd for making variations in your gravy.
 According to your imagination you can change ingredients of your choice. Sometimes you can just use cauliflower puree, spinash puree as your gravy base.
So let's see how to make it happen.


Tomato Gravy -
Ingredients
Tomatoes - 3-4 medium size
Greenmeal - 1- 2
Ginger - 1 inch long piece
Oil (Refined) - 1-2 tablespoons
Asafoetida - 1 pinch
Cumin seeds - one quarter teaspoon
Whole Garam Masala - (Long 3, Black Pepper-4, Big Cardamom -1)
Turmeric powder - one quarter teaspoon
Red Chilli - Less than a quarter tsp
Coriander leaves - 1 table spoon (finely chopped)
Garam Masala - Less than a quarter teaspoon

METHOD:
Grind tomatoes, green chillies, ginger, in this case if you want to pour peanuts,
then grind 1 tablespoon spoon peanut powder with this paste, or if you want coconut flavor then split it with this paste.

Put oil in the pan and heat it, add asafetida and cumin seeds (on low flame) in hot oil, add turmeric powder, coriander powder, after frying cumin, and
after that add tomatoes and chilli ginger paste and fry the spices till the oil on the spices began to appear. finally add garam masala our gravy is ready for vegetable curry.

Curd Gravy
It is very easy to make, it is used for making potato, arabi, and koftas
Ingredients
Curd - 200 gms
Oil - 1-2 tablespoons
Asafoetida - 1-2 pinch
Cumin - half a teaspoon
Turmeric powder - half a teaspoon
Coriander Powder - One Tomato
Gram flour - 2 teaspoons
Ginger - One inch long piece or a teaspoon paste
Green Chillies - 2-4 (finely chopped)
Red Chilli - Less than a quarter teaspoon
Salt - 3/4 Tablespoons
Garam Masala - One quarter teaspoon
coriander leaves - 2 tsp chopped

Method
You can also use curd to bring sour in vegetable instead of tomatoes.
Take the curd down and mix the water with the same amount of yogurt and make the mitha.
Heat oil in a pan, add asafoetida and cumin in hot oil, add turmeric powder, coriander powder, ginger paste, green chilli and gram flour and
fry it on the arrival or after changing the color of gram flour, put yogurt masala in this spice.
Cook until it starts running with a spoon, until it does not boil, add salt, red chillies and garam masala in this way, let it boil by adding koftas.
Curd veggies are ready.
In this way you can also add boiled potatoes and Arabi you can keep the gravy consentancy accordingly.

Butter cream Gravy
Ingredients
Cream  - half cup
Butter - 2 tablespoons
Tomatoes - 2 -3
Green chili - 1-2
Ginger - 1 inch long piece
Oil or Ghee - 1-2 tablespoons
Turmeric - One quarter teaspoon (if you wish)
Coriander Powder - 1 Tablespoon
Red Chilli - Less than a quarter teaspoon
Salt - according to taste (3/4 quart tea)
Garam Masala - Less than a quarter teaspoon
Coriander leaves - finely chopped (a table spoon)

Method
Grind tomatoes, green chilies and ginger finely.
Put oil or ghee in the pan. Add cumin seeds, turmeric powder and coriander powder and fry it. Put tomato, green chilli ginger paste and fry it.
Add the cream and butter also when the grains become ripe. Sprinkle the spices with a spoon, fry them in the spices, add water accordingly depending on how thick gravy you want.
 Add salt, red chilli and garam masala also. But the butter in the gravy.
Now add whatever koftas or paneer , after cooking 1-2 minutes, stop turn off the flame.
Creamy gravy is ready with butter cream, put chopped coriander and decorate the curry.

Cashew nuts and poppy seeds Gravy -

 Ingredients:
Cashews - 50 grams (2 tablespoons)
Poppy seeds - 50 grams (2 tablespoons)
Tomatoes - 2 -3
Green chili - 1-2
Ginger - 1 inch long piece
Oil or ghee - 2-4 tablespoons
Turmeric - One quarter teaspoon (if you wish)
Coriander Powder - 1 Tablespoon
Red Chilli - Less than a quarter teaspoon
Salt - according to taste (3/4 quart tea)
Garam Masala - Less than a quarter teaspoon
 Coriander leaves- finely chopped (a table spoon)

Method
Wash cashews and poppy seeds and soak them in separate water for half an hour. Take out extra water and grind it finely, remove the paste and keep it in a bowl.
Grind tomatoes, green chilies and ginger finely.
Put oil or ghee in the pan and heat it. Add cumin seeds, turmeric powder and coriander powder and fry it. Add tomatoes, green chilli ginger paste and
fry till tomatoes cook. Add cashews and poppy paste, and now fry it until it becomes thick.
 Add as much water as you want to keep it as thin as you like, add salt, red chilli and garam masala also.
Boil for 1-2 minutes,your cashew nuts poppy seeds gravy is ready. Add cooked vegetable or kofta of your choice.
 Note: if you are allergic to peanuts or any nuts please do not use them in your gravy preparations. Instead you can use gramflour (besan) as your gravy base.

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Vada Pav

Vada pav is mumbai's street food and its a food on the go for the ever so busy mumbaikar's.
 Vada Pav is also known as common man's burger which is delicious to eat and light on pocket.


Ingredients for Vada Pav Recipe:
Potatoes boiled and peeled 6 large
Pav
Oil 1 tablespoon + to deep fry
Asafoetida a pinch
Turmeric powder 1/4 teaspoon
Green chilli-garlic paste 1 tablespoon
Salt to taste
Fresh coriander leaves chopped 1/4 cup
Lemon juice 1 tablespoon
bread (pav) 8 small

For Batter
Coarse gram flour (besan) 1 1/4 cups
Salt to taste
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Soda bicarbonate a small pinch (optional)

Method:
1)To make the batter place the gram flour in a bowl. Add salt, red chilli powder, turmeric powder, soda bicarbonate and mix. Add sufficient water and whip to a smooth and thick batter. Set aside for at least fifteen minutes. Place the boiled potatoes in a bowl.
 2)Heat one tablespoon oil in a pan. Add asafoetida, turmeric powder, green chilli-garlic paste and mix. Add potatoes and salt and mix. Set aside to cool. Add coriander leaves, lemon juice and mix mashing the potatoes some more.
 3)Divide the mixture into eight equal portions and shape them into balls.
 4)Heat sufficient oil in a kadai. Dip the potato balls in the gram flour batter and deep fry till golden and crisp on the outside. Drain on absorbent paper.

Ingredients for Lasun (garlic) Chutney:
Scraped coconut fresh 1 cup
Dried red chillies 2-3
Kashmiri red chillies 2-3
Garlic cloves 5-6
Tamarind lemon-size ball 1
Roasted peanuts 1 tablespoon
Sea salt to taste

Method:
1)Dry roast coconut in a non-stick pan. Transfer it on a plate and set aside to cool at room temperature.
 2)Remove stems of dried red chillies and Kashmiri red chilies and dry roast in a non-stick pan on low heat for 2-3 minutes. Switch off heat and transfer on a plate to cool.
3)Grind together roasted coconut, chillies, garlic cloves, tamarind, peanuts and sea salt to a coarse powder.
 Serve with vada pav.

Now assembling time: Mumbai style mein bole toh jhakas yum time:
Take a pav bread slit each pav spread  tamarind chutney and coriander chutney. Place one vada in the middle top it up with lasun chutney press lightly. Hmmm...do not wait just eat.

Serve hot with fried green chillies.

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