Vegetable Stew

Ingredients

Carrot - 1 (cubed)

Potato - 1 (cubed)

Green Peas - ¼ -1/2 cup

Onion - 1, sliced finely

Ginger grated – ½ tsp

Whole black pepper - ½ tsp

Cinnamon - 1 piece

Mustard seeds- 1 tsp

Cumin seeds- ½ tsp

Coconut milk - 1½ cup (one can)

Curry leaves

Salt

Coconut oil

Method:

Heat oil in a deep bottom pan &add the cumin seeds, mustard seeds when it splutter then add black pepper and cinnamon. Add the onion, ginger, curry leaves & sauté for a few minutes till the onion becomes soft and golden. Don’t make the onions brown. Add the cubed vegetables & combine well. Add coconut milk & salt, bring to boil, reduce heat; simmer and cook till vegetables are tender, it will take 20-25 mins approx. & remove from fire. Garnish with curry leaves fried in coconut oil or ghee.

Serve hot with rice, appam, set dosa.

http://yuvikasrecipes.blogspot.co.uk/2018/04/flower-appam.html

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Tandoori Cauliflower

Tandoori Cauliflower in coconut milk

Rich, creamy, flavourful, vegan, and healthy cauliflower (gobhi) recipe.

Ingredients:

1 medium cauliflower, washed and cut into medium-small florets

1.5 cup white onion, diced (about 1 medium white onion)

6 cloves garlic, minced

1/2 inch ginger, outer skin removed, finely grated

1/2 cup Peas

1/2 tsp mustard seeds

1 tbsp cooking oil

freshly chopped cilantro (coriander leaves) for garnish

2 tbsp cashew cream , optional

For the Sauce:

3 medium vine-ripe tomatoes, halved

1 medium red bell pepper, stem and seeds removed

1/2 cup fresh cilantro, loosely packed

3/4 cup coconut milk

1 tsp of chaat masala

Spices for curry:

3/4 tsp garam masala

1/2 tsp ground coriander

1/4 tsp ground turmeric

1/2 tsp ground cinnamon

1/2 tsp salt to taste

1/2tsp chili powder

Spices to marinate cauliflower:

3/4 tsp garam masala

1/2 tsp ground coriander

1/4 tsp ground turmeric

1/2 tsp ground cinnamon

1/2tsp cumin powder

1/2 tsp salt to taste

1/2 tsp chili powder

2 tsp of oil

Method:

1.       Marinate the cauliflower with ingredients mentioned under spices to marinate. For 35 min.

2.       Now in a pre-heated oven bake these cauliflowers for 40 mins (20 mins on each side) at 180 degree Celsius.  Keep them aside.

3.       In a large non-stick sauté pan, heat 1 tbsp cooking oil on medium heat.

4.       Add in the mustard seeds and allow them to fry for 30 seconds. You should start to see them sizzle and start popping.

5.       Immediately add in the finely grated ginger, minced garlic, and chopped onions. Cook for a few minutes until fragrant and the onions start to become translucent. Mix frequently to avoid burning.

6.       While the mixture is cooking, add all the Sauce ingredients above into a blender (do not add coconut milk into the blender).

7.       Once the onions start to become translucent, turn off the heat, and add all the contents of the sauté pan (onion/garlic/ginger) into the blender containing the Sauce ingredients.

8.       Blend on high until completely pureed into a smooth sauce.

9.       Pour the sauce from the blender back into the sauté pan, add all the Spices listed above, and mix to combine. Heat the sauce on medium-low until you achieve a gentle simmer. Cook uncovered for 10-15 minutes on medium-low heat.

10.   Now: add the tandoori cauliflower florets and peas into the sauce, toss, and cook, for about 10 minutes on low heat.

11.   Add coconut milk and chaat masala and let it cook or 5 mins. Remove from heat.

Garnish with coriander leaves and 1 tsp of coconut milk. Serve hot with naan or roti.

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Maharashtrian Amti Dal

Maharashtrian Amti Dal..... I have learnt this recipe from my mom, generally amti is prepared with toor dal however, mom use to make it with sabut masar ki dal taste of delicious. So, from Yuvika's Kitchen another new spin to amti. Please try and share your thoughts. 

Ingredients:

1 tbsp ghee / clarified butter

1 tsp mustard seeds

½ tsp jeera / cumin seeds

pinch of hing / asafoetida

few curry leaves

1 green chilli finely chopped

¼ tsp turmeric / haldi

2 cup sabut masar dal pressure cooked

1 tbsp goda masala http://yuvikasrecipes.blogspot.co.uk/2018/03/gada-masala-powder.html

¼ tsp kashmiri red chilli powder

½ tbsp jaggery / gud

5 kokum / punarpuli

2 tbsp coconut grated

¾ tsp salt

water

2 tbsp coriander leaves finely chopped

Method:

Firstly, in a large kadai heat 1 tbsp ghee and saute 1 tsp mustard, ½ tsp jeera, pinch of hing and few curry leaves, also add 1 green chilli, ¼ tsp turmeric and saute on low flame.

Further add 2 cup cooked toor dal (1 cup dal + 3 cup water pressure cooked for 5 whistles), get the dal to boil and add 1 tbsp goda masala, ¼ tsp chilli powder, ½ tbsp jaggery, 5 kokum, 2 tbsp coconut, ¾ tsp salt. mix well.

Add ½ cup water and adjust consistency as required.

Mix well and boil for 5 minutes or till spices gets cooked completely.

Finally, add coriander leaves and serve amti dal with hot steamed rice.

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Brussels Sprouts Sabji

Though not a very commonly used vegetable in Indian cooking, Brussel Sprouts have a certain flavor that is so familiar! Yup, they look a miniature version of a cabbage and the taste is very close to it too. This wonderful and easy dish has got it’s health benefits as well: vitamin A, vitamin C, folic acid and dietary fiber.

Ingredients:

Brussels Sprouts 20-25 

Oil – 2 tsp.

Mustard Seeds – 1/2 tsp

Peanut powder 1/2 cup

Kalonji Masala- 4 tsp http://yuvikasrecipes.blogspot.co.uk/2018/03/kalonji-masala.html

Asafoetida – 1/4 tsp
Turmeric – 1/4 tsp
Curry Leaves – few

Garlic red chilli paste  - 2 tsp (in a pan add 1 tsp oil and 6-8 garlic , red chilli 4 fry for 8 minutes then let it cook down , now make a fine paste using very little water, add salt and 1 tsp of lemon juice your paste is ready to be used)

Method:

wash the sprouts and remove the first layer, slit in the middle. Keep aside.

In a bowl mix peanut powder, kalonji masala, garlic red chilli paste, salt to taste, 2 tsp water mix well to make a paste. 

Now apply this paste to slit brussels sprouts keep for five minutes. In pressure cooker heat oil, add mustard seeds, curry leaves, asafoetida, turmeric, fry for a minute then add brussels sprouts 1/2 cup of water salt . Pressure cook on low heat for 8-10 minutes. Serve hot with roti, naan or rice.

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Handi Paneer

Hyderabadi Handi Paneer

Ingredients:

Cottage Cheese 1 inch cubes 400 grams

Yogurt whisked 1 cup

Bay leaves 2

Green cardamoms 3-4

Cloves 3-4

Cinnamon 1 inch stick

Ginger paste 1 1/2 teaspoons

Garlic paste 1 1/2 teaspoons

Green chilli paste 1 teaspoon

Browned onion paste 1/2 cup

Cumin powder 1 teaspoon

Coriander powder 2 tablespoons

Black peppercorns crushed 1 tablespoon

Salt to taste

Fresh Cream  1/2 cup

Saffron a pinch

Green cardamoms crushed 3-4

Garam masala powder 1 tablespoon

Fresh coriander leaves chopped 4 tablespoons

Fresh mint leaves chopped 2 tablespoons

Rose petals a few

Rose water 4 teaspoons

Whole wheat flour (atta) dough to seal

Method:

 1.Preheat oven to 180°C. Heat oil in a pan, add bay leaf, green cardamoms, cloves, cinnamon and stir fry.

 2.Add ginger paste, garlic paste, and green chilli paste and mix well. Add browned onion paste (in a pan heat 1 tsp oil fry one chopped onions till golden brown once cooled make a fine paste) and mix. Add a little water, mix and cook for two minutes. Add cumin powder, coriander powder, crushed peppercorns, salt and sauté for a minute.

 3.Add yogurt and mix well. Add paneer pieces to the gravy and cook on medium heat. Stir in fresh cream and mix. Add saffron.

 4.Transfer it to the mitti ki handi(ceramic cookware). Add crushed green cardamoms, garam masala powder, chopped coriander and mint leaves, rose petals, rose water and mix gently.

 5.Cover with the lid and seal the edges with atta dough. Place the handi/ceramic cookware in the preheated oven and cook at 180°C for ten to fifteen minutes. Break open the seal and serve hot with naan or kulcha.

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Besan ke Gatte Curry

Ingredients:

For making Gatte:

Gram flour - 200 grams (1.5 cups)

Oil - 1 tbsp

Curd - 2 tbsp

Baking soda - 1 pinch

Salt - to taste (1/2 tsp)

For making the gravy

Tomato - 3 to 4 (medium size)

Green chilly - 2

Ginger - 1 inch long piece

Fresh curd - 1/2 cup

Oil - 2 tsp

Asafoetida - 1 pinch

Cumin seeds - 1/2 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Red chilly powder - less than 1/4 tsp

Garam masala - less than 1/4 tsp

Salt - to taste

Coriander leaves - 2 to 3 tbsp (finely chopped)

Method:

Strain the gram flour in a bowl and add oil, salt, curd and soda to it. Mix well. If required, add little amount of water and knead a soft dough same required for making roti. Cover and keep aside the dough for 10 minutes to set. Now make small lumps from the dough and make them into 1/2 or 0.75 inch diameter and 3 to 4 inch long rolls. Likewise prepare rolls from rest of the dough.

Take 5 cups of water in a vessel (keep the amount good so that these gram flour rolls can be drenched to it easily) and place it on flame for heating. When water starts boiling, place the rolls to it and let them simmer for 10 minutes.  Later turn off the heat, take out the gate on a plate. Reserve the water for making curry.

Once the gatte cools, cut them into 1/2 inch chunks. Gatte for making curry are ready.

Now make a paste of  tomato, green chilly and ginger,  take it out in a bowl. Place curd in a bowl  churn nicely.

Place some oil in a sauce pan. When oil is hot, add asafoetida and cumin seeds to it. After sautéing cumin seeds, add turmeric powder, coriander powder and ground tomato masala and sauté until oil starts floating on the surface. Now add curd and red chilly powder as well and keep sautéing until oil starts separating from the masala.

Add the left over water (left after boiling gatte). If the gravy appears too dense then add water as per your preference. When gravy starts simmering, add gatte and salt as per your taste. When the curry simmers once, let it cook for 2 to 3 more minutes. Gatta curry is ready, turn off the flame and add garam masala to it.

Rajasthani special Besan Gatte curry is ready, take it out in a bowl and garnish with chopped coriander. Serve hot with roti, naan, poori or rice and relish eating.

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Lauki (Bottle Gourd) Kofta no onion no garlic recipe

Ingredients for Lauki  Kofte Recipe:

For Kofta

Gourd- 1/2 Kg

Besan- 4 tbsp

Green Chilli- 2 to 3 (Cut into small pieces)

Ginger-1 inch in length

 Coriander leaves -1 table spoon (finely chopped)

Salt- (According to taste)

Oil- 2 tsp

Method to make Kofta in appo/ paniyaram pan

Grate the guard and put the guard, the green chilli, ginger, coriander, besan and salt in a bowl and mix them properly. Leave the masala for 5 minutes. The mixture for kofta is ready.

In appo/ paniyaram pan make small balls and put them in pan holes cover and cook for 7-8 mins. Turn and cook for another 7 mins. Or till golden brown in colour.  Do same with rest of the koftas.

For Gravy

Tomato- 4 (400 Gms)

Green Chilly- 2 to 3

Ginger-1 inch in length

Peanut- ½ cup {paste}

Oil- 1 tablespoon

Asafoetida- 1-2 pinch

Coriander Powder- 1/2 small spoon

Turmeric Powder- 1/2 small spoon

Coriander Powder- 1 small spoon

Garam masala- 1/4 small spoon

Red Chilli Powder- ¼ tsp

 Coriander leaves-1 table spoon

Salt- to taste

Method:

Grind the tomato, green chilli and ginger in a grinder finely.

Put the oil in a pan and heat the pan. Put the cumin seed and asafoetida into the pan. After the cumin seed is properly fried in the oil then put the turmeric powder, coriander powder and red chilli into it. Continue stirring with the stirring spoon and fry it well. Now put the tomato paste into the masala and cook it until the masala release the oil. Add the peanut paste into the masala and continue stirring. When it starts boiling, pour one glass of water into the masala. Continue stirring till it boils again. Mix the salt and garam masala into the masala.

Now put the guard kofta into the gravy which you prepared before. And boil the gravy for 2 to 3 minutes. Turn off the burner. The (bottle gourd) lauki Kofta Recipe is ready now.

Take out the Lauki Kofta Curry in a bowl and garnish it with the green coriander. Serve hot with rice, chapatti and naan.

Note: for no oil recipe you can skip the oil for gravy , cook the gravy on low heat.

Allergy: If allergic to peanuts then you can use cashew nut paste (1/2 cup). Add the cashew nuts in half cup of boiling water keep for 15mins. Drain and make a fine paste. 

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Lauki Kofta in appo/ paniyaram pan

Lauki kofta  in appo/ paniyaram Pan

Ingredients:

for kofta:

½ lauki / bottel gourd

¼ cup besan / gram flour

salt to taste

½ tsp turmeric / haldi

½ tsp kashmiri red chilli powder / lal mirch powder

2 tbsp corn flour to coat

¼ tsp garam masala powder

oil -1-2 tsp

Appo/ paniyaram pan 

for onion-tomato paste:

2 tsp oil

1 onion finely chopped

1 tsp ginger-garlic paste

2 to mato finely chopped

10 whole cashews

other ingredients:

2 tsp oil

½ tsp cumin seeds / jeera

1 bay leaf / tej patta

½ tsp turmeric / haldi

1 tsp kashmiri red chilli powder / lal mirch powder

1 tsp coriander powder

salt to taste

¼ cup curd / yogurt

1 tsp kasuri methi / dry fenugreek leaves

½ tsp garam masala powder

1 tsp coriander leaves finely chopped

Method:

for kofta preparation:

fFrstly, peel and grate lauki. add salt squeeze well.

also add in besan and spices.

mix well and prepare kofta.

coat with corn flour and place them in appo/ paniyaram holes.  Cover and cook on medium heat for 6-7mins turn and cook for another 6-7 minutes or till golden in colour.

Repeat the process for rest of the koftas. keep aside.

lauki kofta curry recipe:

firstly, heat oil and add in cumin and bay leaf.

further add turmeric and chilli powder.

add in prepared onion tomato paste and saute well.

additionally, add in coriander powder and salt.

add in leftover lauki water and curd.

mix well and boil.

add kasuri methi and garam masala powder.

transfer the gravy to a serving bowl and place kofta’s.

Finally, garnish with coriander and serve lauki kofta curry with roti.

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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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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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Noodle Disc Manchurian

One step towards health with Yuvika's Kitchen
''Jo Maggi is kare pyaar woh Noodle Manchurian se kase kare inkar''

Ingredients
2 packets of maggi (or any noodle packet of your choice)
water 2 cups
2 tsp soya sauce
1 tsp chilli sauce
1/2 tsp pepper powder
2 tbsp cornflour
2 tsp oil
salt to taste

Method:
In a pan (no rocket science) add maggi noodles , tastemaker and water. cook till its done.
keep it aside to cool.

Method to make Noodle Disc
In a bowl take the noodles, add rest of the mentioned above ingredients mix well. Now apply water in your hand and make small disc shape or round balls out of the noodle mixture.
In a grilling pan (Healthy version) add 2 tsp of oil and place the noodle dics cook for 6-8 minutes then turn and cook till golden and crisp. You can also cook them in appo/ paniyaram pan.
You can even deep fry the noodle discs.

Ingredients for gravy
2 tsp oil
1 small onion finely chopped
5 cloves garlic / lasun, finely chopped
1/2 inch zinger finely chopped
1 green chilli finely
½ cup spring onions, finely chopped
red capsicum finely chopped
yellow capsicum finely chopped
1 tbsp chili sauce
1 tbsp tomato sauce
½ tsp pepper, crushed
1 tbsp soy sauce
1 tbsp vinegar
coriander leaves for garnishing
salt to taste
For cornflour water:
2 tsp cornflour
1 cup water

Method:
In a pan add oil, add onion, garlic, zinger and green chilli cook till golden brown. Then add the spring onions and finely chopped red and yellow capsicum.
Cook for 5mins, then add chilli sauce, tomato sauce, crushed pepper, soya sauce, salt to taste. Cook for another two minutes on medium heat, now its time to add vinegar
and cornflour water. Let is cook for 1 minutes and turn off the heat.
Just before serving add the Noodle disc to the gravy and cook for 2 minutes on low-medium heat.
Garnish with finely chopped coriander leaves.
Enjoy the healthy yummy Noodle disc Manchurian with fried rice.

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Jhakaas Chole

Dear readers,

you might have eaten and prepared chole in different ways but here I present you with new jhakaas chole recipe. To know what's new continue reading...

Ingredients:
I cup boiled chickpeas

1inch cinnamon stick

2 green cardamom
2 cup minced onion (the more onion you put the better it is)
Ginger garlic paste - 2tsp
Chole masala - 2 tbsp.
Kitchen king masala - 2tsp
Tamarind juice or paste  - 2 tsp
Oil/Ghee - 2-3 tbsp.

Coriander leaves- for garnishing

Method:

Soak chickpeas overnight and then pressure cook them with little salt, cinnamon stick, green cardamom and red chilli powder (or you can use canned chickpeas)
Take oil/ ghee (I used ghee as is enhances the flavour) However you can oil also.

in a pan and sauté minced onions.

After they turn light brown, add ginger garlic paste.
 Then add chole masala. Once the oil starts to separate, add kitchen king powder, and then boiled chickpeas.
Add very little water if needed( if you find it is extremely dry). Then add tamarind paste or juice. Simmer for 3-5 mins. Garnish with coriander leaves. Your yum yummy Jhakaas Chole is ready to served with naan, tandoori roti, poori, rice or kulcha's
Recipe link for kulcha's http://yuvikasrecipes.blogspot.co.uk/2018/03/homemade-kulchas.html

Nutritional Value of Chole (chickpeas) is also known as Bengal gram, garbanzo or garbanzo beans.
Chickpeas (chole) is a nutrient-dense food, providing rich content of protein, dietary fibre, folate, and certain dietary minerals such as iron and phosphorus.

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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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