Asparagus Dal

Ingredients:

1 cup - Toor Dal

6-8 sprigs - Fresh Asparagus sticks

1/2 tsp - mustard

2 tsp – urad dal

1/2 tsp - Cumin seeds

1/4 tsp - Hing (asafoetida)

2 to 3 - Green chillies, medium sized

Coriander leaves, chopped

A few Curry leaves

4 or 5 tbsp of oil/ Ghee

Salt to taste

Method:

Pressure cook the toor dal.

Chop the asparagus sticks into 2 inch pieces.

Heat oil/ ghee in a pot, add urad dal,mustard.

When they splutter, add cumin seeds, hing and the curry leaves.

Then add the green chillies. Fry for a bit.

Add the asparagus sticks and fry for a while.

Then cover with a lid and cook on slow fire for a while.

When asparagus is tender, add turmeric powder, the cooked toor dal and salt to taste.

Add water to make it as thick or thin as you like.

Ideally, the consistency should be medium.

Boil the dal and then add chopped coriander leaves.

Serve hot with rice or roti.

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Beetroot Saagu/ gravy

Ingredients:

Beetroot (boiled) - 1/4 kg (Finely chopped)

Onion-  1 finely chopped

Mustard seeds - 1/2 tbl spn

Oil - 2/3 tbl spn

Curry leaves - 5 -6 nos.

Salt to taste

To Grind

Fried Channa dal - 2 tbl spn

Onion- 1 roughly chopped

Tomato -1

Poppy seeds - 1 tbl spn

Green Chillies - 4-5 nos.

Cinnamon stick - 1/2 inch stick

Fresh Coriander Leaves - 1/2 cup

Fresh coconut - 1/2  cup

Method:

1) Dry roast all the spices listed under ‘to grind’(except onion and tomato). Fry onion and tomato in oil then once cool. Grind all the ingredients to a smooth paste, and keep aside.

2) Take a heavy bottom vessel, and add oil, once hot add mustard and curry leaves.

3) To this add chopped onion fry for 6 mins, then add beetroot fry for 2 mins, then add water and little salt and cook for 3 mins.

4) Now add the ground mixture to this and add some more water if required to bring to desired consistency.

5) Cook till beetroot and the masala is cooked well.

6) Garnish with chopped coriander and serve with dosa, rice, pooris or chapatis.

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Achari Paneer

Achari paneer is dish made with flavor of pickle.

 Ingredients

Achari Masala:

1 tbsp coriander seeds

1 red chillis

1 tbsp fennel seeds

1 tsp cumin seeds

½ tsp mustard seeds

Pinch of fenugreek seeds (methi dana)

Other Ingredients:

• Paneer - 250 grams.

• Red chillies - 1

• Cumin seeds - 1 tea spoon.

• Mustard seeds - 1 tea spoon.

• Tomatoes - 2

• Green Bell pepper - 1

• Oil - 1 tablespoons.

• Onion (chopped) - 1

• Salt - to taste.

• Turmeric powder - 1 pinch.

• Ginger garlic paste - 1 tea spoon.

• Coriander powder - 1 tablespoon.

Method:

Heat a pan add all the ingredients mentioned under achari masala, dry roast this and put it into the blender and make a powder, in this add tomato, half bell pepper make a paste.

Heat oil in a pan add chopped onions, salt, cook the onions till golden in colour, add turmeric powder, ginger garlic paste, sauté it and add dill leaves (optional) mix it well and add the prepared achari masala, coriander powder, and half remaining chopped bell pepper mix it well cook this till oil is oozes out and add yogurt, water, mix it cook this till oil oozes out add  paneer cook this for 5-8 mins and serve this hot.

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Egg Kurma

Egg kurma is one such delicious and flavorful curry which goes very well rice,rotis,appam,idiyappam and parottas.

This egg kurma appears in my kitchen either for lunch or dinner,most of the times when I ran out of veggies.

Ingredients:

4-5 boiled eggs, peeled

3 tbsp oil

3 medium size onions, roughly chopped

1 medium size onion, finely sliced

3-4 slit green chillies

½ inch  ginger

6-7 garlic

2 medium size tomatoes finely chopped

salt - as per taste

1 tsp red chilli powder

½ turmeric powder

4 cloves

1 inch cinnamon stick

2 tsp of Fennel seeds

3 tbsp grated coconut

8-10 curry leaves

2 tbsp freshly chopped coriander leaves

½ tsp roasted coriander seeds powder

½ tsp black pepper corn powder

½ tsp garam masala powder

Method:

Firstly, in a pan dry roast, 1 tsp fennel seeds, cinnamon stick, curry leaves cloves. Grind to smooth paste along with grated coconut. Make a smooth paste using very little water.

Now, in a cooking vessel, add in oil and heat it.

Add slit green chillies too.

Add roughly chopped onions and cook till they turn light brown.

Add ginger garlic and sauté well.

Add in finely chopped tomatoes.

Let this mixture cool, now grind to smooth paste.

In a pan add 2 tsp of oil, add 1 tsp of fennel seeds , ½ tsp of cumin seeds, finely sliced onion, cook till golden brown.

Add onion tomato paste, red chilli powder, turmeric powder, mix and cook for 6-8 mins.

Add coconut paste, mix well and cook until the masala is cooked well.

Cook until oil appears at the sides and corners.

Add water as per the thickness of the gravy is preferred (approx... 3 cups).

Add in some fresh coriander leaves, roasted coriander seeds powder, garam masala powder, black pepper powder and mix well.

Add the peeled boiled eggs into it.

Put on low flame, cover the lid and cook the egg kurma curry for about 10-15 minutes.

Serve hot with rice, roti, puri, or dosa.

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Vegetable Kurma (no onion no garlic)

A quick kurma recipe from my kitchen to yours.

Ingredients:
Carrot -2 Nos
Potato -1 No
Beans – few
Peas – hand full
Turmeric powder-1/2 tsp
Red Chilly powder-1 tsp
Mint leaves-4-5
Coriander leaves-few
Salt to taste
Clove-2 Nos
Cinnamon-1 piece
Saunf / fennel seeds - 1 tbsp
Cumin Seeds-1 tsp
Coriander (dhania) seeds- 2 tsp
Green cardamom -2
Black pepper- 4-5
Sesame seeds- 1tsp
Oil- 2-3 tsp
Coconut desiccated- Small portion (1/2 cup)
Tomato-2 Nos
Ginger –small size

Method:
1. Chop the vegetables, dry roast cloves, black pepper, fennel seeds, coriander seeds, cinnamon, sesame seeds and cumin seeds. Lastly add desiccated coconut fry only for 1 min.
2. Grind the ingredients and then add 1 tomato, ginger, mint leaves, coriander leaves, to make a smooth paste.
3. Heat a pressure cooker with oil and add the cumin seeds, turmeric powder fry for few minutes.
4. Add the chopped vegetables in that pan and Chilly powder and salt for taste and now add the tomato-coconut paste with a cup of water mix well.
Pressure cook for 8-10 minutes, so that the vegetables get cooked.
5. Serve Veg Kurma with Parotta, Roti, Dosa or with Rice items…Garnish with few coriander leaves.

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Spinach Kofta in white Curry (no onion, no garlic, no zinger and no hing)

Spinach Koft Curry
No onion, No garlic, No zinger NO Hing recipe...

Spinach kofta curry is an exotic gravy-based dish.
These spinach and potato koftas (also known as pakoras or dumplings) are simmered in rich creamy white gravy making this a very delicious dish.
I always like to experiment and create new recipes for my blog readers.
Here is my one such special experiment which is made with very basic kitchen ingredients.

Ingredients:
Spinach Puree- 1/2 cup
Boiled Potatos- 5-6 (grated)
Semoline/sooji- 1 tbsp
Salt- to taste
Amchur Powder (dry mango powder)- 1tsp
Chat masala- 1/2 tsp
Appam/Paniyaram pan to make kofta (i donot deep fry my kofta , mine is healthy version)

If you donot have the pan use 8 boiled potatoes and make kofta.

Method:
In a boiled mix all of the above ingredients. Make small balls and place these balls in appam pan add few drops of oil cover and cook on medium flame.
Let it cook till its golden, turn and cook till its crisp. Once done keep them in a plate.

Kofta White Curry

Ingredients:
Cashew nuts- 1/2 cup
Sesame seeds- 3 tsp
Peanuts- 2 tsp
Milk- 1 cup
Fresh Cream- 1/2 cup
Water- 1/2 cup
Salt- to taste
Amchur powder- 1 tsp
Oil- 2tsp

For garnishing pinch of red chilli powder and cumin powder.

Method:
Take cashew nuts in a bowl add hot water and keep it for 25 mins.
In a mixer add cashew nuts, peanut, sesame seeds, amchur powder and salt. Make a fine paste using milk 1/2 cup.
Heat a pan add oil, then add above paste cook on medium heat and stir continuously. So that paste does not get stick to pan.
Now add 1/2 cup milk, make sure no lumps are formed. Cook for 5 mins, add water bring it to boil. Add salt, amchur powder and cream.
Done white curry is ready.
In a serving plate/bowl add the spinach kofta pour the white curry and Microwave for 2 mins.
Garnish with red chilli powder and cumin powder.
Ready to be served hot with Indian flat bread like Roti, Naan, Paratha, or with plain white rice.

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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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