Paala Vankayalu or ( Brinjal and milk curry)

I came across this recipe recently and I started loving it . Any thing prepared with brinjal it self tasted yummy. If you are a brinjal or white gravy lover like me , you should try this recipe and I am pretty much sure that you will like it ....  

Preparation time : 20 mins 

Serves : 2 to 3 

Ingredients :

Butter : 4 Tbsp 

Mustard seeds : 1tsp

Cumin seeds : 1 tsp

Curry leaves : 4 Tbsp

Brinjal : 1/4 kg ( cut into 1/4ths or cut as 2 inch long pieces )

Onion : 1 (medium sized)

Salt : to taste

Milk : 2 cups 

Coriander powder : 1 tsp

Coriander leaves : 3 Tbsp

For paste: 

Roasted Cashew nuts : 10

Roasted Khuskhus or poppy seeds : 2 Tbsp

Roasted Sesame seeds : 2 Tbsp

Grated coconut : 1/4 cup 

Green chili : 4

Garlic : 6 

Water or milk : 1/4 cup

Method : 

Take a blender add the ingredients listed for paste , blend them into a smooth paste. Keep this aside.

Take a pan , heat it, add butter , then add mustard seeds, cumin seeds , once they fried a bit , add brinjal , mix it once. Cover and cook for 3 mins . Add chopped onion , salt and mix it well . Cover and cook until brinjal is almost cooked for 8 to 10 mins. Add the prepared paste and fry for 5 more mins.Add coriander powder , give it a mix and add in milk , once it comes to a boil add coriander leaves . Curry is ready.

When its done it may look runny a bit , but once it cools down , it will thicken ...

Server hot curry with rice or roti . Enjoy your dish :)

Capsicum egg curry

Preparation time :  15 mins
Serves : 2 to 3

Ingredients :

Boiled egg : 2 to 3
Capsicum : 2
Onion : 1
Tomato : 1
ginger garlic paste : 1 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Coriander leaves : handful
Salt : to tate
Turmeric : pinch
Chili powder : to taste
Garam masala powder : 1/2 tsp

Method :

Heat tbsp of oil in a pan , add cumin seeds ,let them fry a bit,  add the ginger garlic paste and fry for a minute till raw smell goes.
Now add the onions fry them for some time  , add tomato ,salt ,and turmeric  and fry till you get a nice thick gravy ,it will take around 5 to 10 minutes.
Add the garam masala powder and red chilli powder and cook for another 3 mins
Now add the eggs and fry for 5mins , add few spoons of water if the gravy starts to stick to the bottom.
 After 5 min add 1/2 cup of water close the lid and cook till all the water evaporates.
Now add the chopped capsicum, close the lid and cook for 2 min.
See that the capsicum don't loose their crunchiness.
Serve hot with rice with rice or roti.
Enjoy your dish :)

Dahi bendi

Preparation time : 20 mins
Serves : 3

Ingredients :

Okra/Bhindi / Lady finger : 250 grams
Curry Leaves : Few
Mustard Seeds : 1 tsp
Cumin Seeds : 1 tsp
Fenugreek Seeds : 1 tsp
Red Chillie Powder : 1/4 tsp
Garam Masala : 1/4 tsp
Ginger garlic paste : 1/2 tsp
Oil : 1 Tbsp
Yogurt/Dahi/ curd : 1/2 Cup
Green Chillies : 2 slit length wise
Gram Flour : 1 1/2 Tbsp
Asafoedtia : 1/4 tsp
Turmeric Powder : 1/4 tsp
Coriander Leaves : Few
Salt : to taste
Water : 1/2 Cup

Method:

To make dahi mixture:
In a bowl, add the yogurt, gram flour, red chilli powder, turmeric powder and garam masala and whisk all the ingredients well. Make sure there are no lumps of the gram flour.
Add water and whisk again.

Heat oil in a pan.
Once the oil is hot, add the bhindi to it. Reduce the flame, cover the pan with a lid and let the bhindi cook.
Toss the bhindi periodically.
Once cooked, get the pan off the flame.

To make dahi kadi:
In a saucepan, heat oil.
Add the mustard seedscumin seeds and fenugreek seeds.
Once the fenugreek seeds change colour, add the ginger garlic paste, slit green chillies, curry leaves and asafoetida and saute well. Add the yogurt mix and let the kadi boil for atleast 3-4 minutes.
Add the bhindi to the kadi, salt to taste, pinch of sugar and coriander leaves and stir well.
Pour the dahi bhindi in the serving bowl. Squeeze little lime juice and garnish with few coriander leaves.
The delicious dahi bhindi is ready to be served.

Enjoy your dish :)

Thank you, do post your comments !!!

Bottle gourd curry (or) Sorakaya moru kolumbu

Preparation time : 20 mins

Serves : 2 to 3

Ingredients :

Coconut oil : 1 Tbsp

Mustard seeds : 1/2 tsp

Red chili : 1  

Fenugreek seeds : 1/8 tsp

Hing : one generous pinch

Curry leaves : few

Bottle gourd : 1 1/2 cup (Cut lengthwise 2" pieces)

Salt : to taste 

Water : 1/2 cup

Curd : 1 cup

Coriander leaves : few

To grind :

Jeera : 1 tsp

Red chili : 1 or 2 

Soaked rice : 1Tbsp

Grated Coconut : 1/2 cup

Method :

Take a mixie and add jeera, red chili , soaked rice, grated coconut and grind it to a fine paste.

Keep this aside.

Take a pan, heat it , add coconut oil, add mustard seeds, red chili, fenugreek seeds, hing, curry leaves one by one while sauteing them a bit.

(Your house will smell so nice and coco nutty :))

Add bottle gourd pieces, salt and water . Cover and cook for 10 mins or till vegetable is cooked.

Mean while, mix the paste that we made with beaten curd.

Add this mixture to the pan.

Cook it on low flame for 5 mins or till one boil comes.

Garnish with freshly chopped coriander leaves. 

Serve it with hot rice .

You can also make this with other vegetables such as ladyfinger or Raw banana etc,.

Enjoy your dish :)

Thank you, do post your comments !!!

Brinjal perugu kura

Preparation time : 20 mins
Serves : 2 to3

Ingredients :

Brinjal / egg plant : 250 grams
Curd : 1/2 cup
Besan : 1 or 2 Tbsp
Green chili : 2
Onion : 2
Curry leaves : one spring
Cilantro : two springs
Ginger garlic paste : 1 Tbsp
Chili powder : 1 tsp or to taste
Salt : to taste
Turmeric powder : pinch
Oil : 1 Tbsp

Method :

Wash brinjals and then cut them vertically by making a + sign.
Add salt and mix well . Keep this aside.
Take a bowl, add curd, turmeric powder, and besan , mix well and keep it aside.

Take a pan, heat it, add oil, once hot add onion, curry leaves, green chili.
Fry them till onions are golden brown in color.
Add salt, chili powder, and fry it a bit.
Wash brinjals very well and add them to the pan.
Mix well, Add little water.
Cover and cook for 10 to 15 mins or until brinjal is cooked.
Add in the curd that we kept aside, mix well, and turn the flame to low.
Cook for 5 mins.
Add freshly chopped coriander leaves.
Your dish is ready to serve.
Enjoy your curry with hot rice or roti :)
Thank you, do post your comments !!!

Brinjal dal

Preparation time : 20 mins
Serves : 2

Ingredients :

Toor dal : 1/4 cup
Chana dal : 1/4 cup
Brinjal : 1 cup ( 2 medium size egg plants)
Onion : 1 small ( 1/3 cup)
Green chili : 2
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Garlic : 5 to 6
Curry leaves : few
Turmeric : pinch
Amchoor powder : 1/2 tsp
Chili powder : to taste
Oil : 2 Tbsp
Coriander leave : 2 springs

Method :

Pressure cook both dals with little salt and turmeric powder until fully cooked, keep this aside.
Take a pan , heat it, add 2 Tbsp of oil , when hot add mustard seeds, let them splutter, add cumin seeds, once crackle, add crushed garlic , once sauteed add curry leaves.
Add cubed onion, fry it a bit.
Add turmeric and sliced brinjal .
White brinjal goes well with this recipe , as i have only purple ones i used them.
Add Amchoor powder. (This is must, taste comes from this).
Add chili powder and salt,mix every thing good.
Cover and cook till brinjal is done, if you want u can add little water while cooking.
(Don't over cook the brinjal)
Add cooked dal to this, let it come to a boil.
switch off the flame, garnish with some freshly chopped coriander leaves.
Enjoy your dish :)
Thank you, do post your comments !!!

chow chow curry (or) banglore vankaya kura

This recipe is one of those prepared super easily ... U need to do nothing, just put all of the ingredients in pan and your curry will be ready in no time :)

Preparation time : 20 mins
Serves : 2

Ingredients :

Banglore brinjal / chow chow/ banguluru vankaya : 250 grms ( cut into pieces)
Coconut milk : 1/4 cup
Red chili : 2
Panda leaves : 2
Cinnamon stick : 1 " stick
Curry leaves : few
Fenugreek seeds : 1/4 tsp
Chili powder : 1/4 tsp or to taste
Turmeric powder : 1/4 tsp
Masala chili powder (or) Curry powder : 1/4 tsp or to taste
Salt : to taste
Onion : 1/4 cup ( slices and cut in half)
Garlic : 6

Method :

Take a pan .
Add all the ingredients into the pan except coconut milk.
Add water ( around 1 cup to 1 1/2 cup).
Put it on flame .
Cook for 15 mins on medium low.
Add coconut milk.
Cook it for 5 more mins with out lid on.
Don't over cook the vegetable, if so it will become mushy.
Your curry is ready to serve.
Enjoy your dish :)
Thank you, do post your comments !!!

broad beans curry

Preparation time : 20 minutes
Serves : 2

Ingredients :

Broad beans : 1 cup (cut into one inch length wise)
Onion : 1/4 cup
Ginger garlic paste : 1 tsp
Curry leaves : few springs
Tomato puree : 1/3 cup
Cooked potato : 1 small roughly cut into pieces with hand
Salt : to taste
Chili powder : to taste

Method :

In a pan, heat a table spoon of oil, add ginger garlic paste, add onion, saute them a bit.
Add tomato puree.

Add salt and chili powder.

Add cut beans.
Cover and cook the beans over medium heat.
Once it is tender, add potato , cook for a minute, remove from heat.
Serve with hot rice or roti.
Enjoy your dish :)
Thank you, do post your comments !!!

malai kofta - 1

Preparation time : 45 minutes
Serves : 4 to 5

Ingredients :

Oil : 3 Tbsp
Cumin seeds : 1/2 Tbsp
Turmeric powder : 1/4 tsp
Finely chopped onion : one cup
Cashew nuts : 15
Ginger paste : 1 tsp
Garlic paste : 1/2 tsp
Red chili powder : to taste
Salt  : to taste
Garam masala : 1/2 tsp (or) to taste
Tomato puree : 1 1/2 cup
Bay leaves : 3
Cream : 1/4 cup
For Kofta :

Mashed potato : 3/4 cup
Paneer : 3/4 cup
Onion : 3 Tbsp
Coriander leaves : 1 Tbsp
Ginger garlic paste : 1 tsp
Green chili paste or finely chopped : 1tsp
Garam masala powder : 1/2 tsp
Salt : to taste
Bread slices : 2 or 3

Method :

For kofta's :
Roughly chop bread .
Sprinkle little water (around one or two table spoons)on bread and let it soak for few mins, while we prepare other things.
(Don't add too much water other wise your kofta's will break when you fry)
Take a bowl, add mashed potato, paneer, onion, coriander leaves, ginger garlic paste, green chili, garam masala powder and salt.
Mash the bread with you hands.
(If you don't want to use bread then you can use bread crumbs)
When it is almost like a nice paste (ready to form a dough) , then add this to the bowl.
Mix all together very well.
Make this into small balls or oval shaped dumplings.
Heat up oil in medium heat.
Fry them in oil.
Take time and fry them till they are golden brown in color.
Keep them aside.

Take a pan heat it, add oil, when hot add cumin seeds, saute a bit, add turmeric powder.
Add finely chopped onions, saute till they are translucent.
Add half of cashew nuts, ginger paste, garlic paste, red chili powder, salt, garam masala powder.
Fry till onions are brown.
Make it into coarse paste.
Add it to the pan, and then add tomato paste.
Add little water and adjust the gravy consistency.
Add 3 bay leaves.
Cover and cook for 15 minutes on low flame.
Add cream. Put in low flame. cook for 5 mins.
Add kofta's.
Garnish with remaining cashew nuts and some coriander leaves.

Enjoy your dish :)
Thank you, do post your comments!!!

Mutter paneer

Preparation time : 45 minutes

Serves : 2 to 3

Ingredients :

Paneer cubes : 1/2 cup

Peas : 1/3 cup

Chopped onion : 1/2 cup

Chopped tomato : 1/2 cup

Cumin seeds :

Green chilis : one or two (optional)

Ginger garlic paste : 1/2 tsp

Cashew nuts : 8

Cumin powder : 1/2 tsp

Chili powder : 1/2 tsp or to taste

Coriander powder : 1 tsp

Turmeric : pinch

Salt : to taste

Cream : 1 Tbsp

Kasoori methi : 2 pinches 

Chopped Coriander leaves : 1 Tbsp

Whole Garam masala one or two each

Cardamom, cloves, cinnamon, bay leaf and mace 

 (or) garam masala powder : 1/2 tsp

Method :

Take a pan add little oil, add cashew nut and slightly saute them till they get nice light color , then add chopped onions , cook till  they are slightly brown in color , add turmeric, ginger garlic paste when raw smell of ginger garlic paste goes and chopped tomato.

Blend them all together.

Heat oil in a pan add whole garam masala if using , add cumin seeds, saute them a bit and add masala paste that we made.

Add chopped green chili,chili powder, coriander powder, cumin powder and salt and continue to fry for 5minutes.

Add some water and boil it for 15 mins.

Add kasoori methi powder.

Cook for 10 more mins.

Add boiled peas and stir to mix with the spices.

Add water if needed and bring to a boil, cover and simmer on low flame for 5 mins.

Add fried paneer or simply cut paneer and simmer for 10 more mins. 

Add cream and garnish with coriander leaves.

Serve hot with chapati / roti/ naan / paratha.

Enjoy your dish :)

Thank you, do post your comments !!!

Drumstick curry - 2

This recipe is a Kerala style drumstick curry and it is a very easy delicious curry that goes perfect with rice.

Preparation time : 30 mins
Serves : 3 to 4

Ingredients :

Drumsticks : 10 to 12 pieces
Onion : 1 medium sized sliced
Tomato : 2 chopped
Green chilis : 3-4 slit vertically
Turmeric powder : 1/4 tsp
Salt : to taste
To grind :
Coconut : 1 cup grated
Shallots : 3 to 4
Fennel powder : 1/4 tsp
Cumin powder : 1/4 tsp
Turmeric powder : 1/4 tsp
Garlic cloves : 2
To tamper :
Mustard seeds : 1/2 tsp
Red chilies : 2 to 3
Curry leaves : one spring

Method :

Take a pan add Tbsp of oil, when hot add mustard seeds, curry leaves, red chilies.
Add sliced onions and saute till translucent and lightly brown in color.
Add in the chopped tomatoes and cook till its done.
Add the peeled drumstick, green chilies, salt and turmeric powder.
Add 1 1/2 cups of water and cook covered for 15 minutes or until the drumsticks are cooked and tender.
In the mean time, grind the coconut , cumin seeds, fennel seeds, turmeric powder, shallots and garlic cloves.
Make a smooth paste.
Add this to the curry and cook for some time on low flame.
Take it off the flame.
Yummy drumstick curry is ready to serve.
Enjoy your dish :)
Thank you, do post your comments !!!

Lady finger curry - 3

Preparation time : 20 mins
Serves : 3

Ingredients :

Lady finger : 250 grms
Onion : 1
Chana dal : 2tsp
Urad dal :2tsp
Sesame seeds : 2tsp
Red chili :  to taste
Tamarind pulp : 3tbsp (or) to taste
Turmeric : pinch
Jaggary :  2 pinches
Salt : to taste

For seasoning :
Urad dal : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/4 tsp

Curry leaves : 6

Method :

Cut lady finger into 2 inch pieces, keep them aside.
Take a pan add oil, add urad dal, mustard seeds, cumin seeds, let the crackle , take out and keep them aside.
Take a pan add oil, then add chana dal, urad dal, sesame seeds, red chili, fry them.
Take them out and in the same pan add oil, onion and fry them till they are golden brown.
Take grinder and add these, grind them into a paste using little water.
Keep it aside.
Now take a pan, add water when it boils add tamarind pulp , salt, turmeric and jaggary.
Add cut lady finger.
Let it lady finger to cook, once cooked add the paste that we prepared earlier.
Cook it once.
Add seasoning, mix it once.
Take off the flame.
Tasty lady finger curry is ready .
Enjoy your dish :)
Thank you, do post your comments !!!

Black peas curry / kala chana curry

There are two main kinds of chick peas : Desi and kabuli.
Desi , which has small darker seeds and a rough coat. Kabuli , which has lighter coloured, larger seeds and smoother coat.
The Desi is also known as Bengal gram or kala chana. Desi chick peas have a markedly higher fibre content than kabuli chana and hence a very low glycemic index which may make them suitable for people with blood sugar problems. The desi type is used to make chana dal, which is a split chickpea with the skin removed.

Preparation time : 20 mins + 12 hours
Serves : 2 to 3

Ingredients :

Balck chick peas (or) kala chana : one cup
Mustard seeds : 1/4 tsp
split red chili : 2
Onion : 1
Tomato : 2
Ginger garlic paste : 1 tsp
Coconut pieces/ diced coconut : 2 tbsp
Salt : to taste
Whole garam masala : 2 each (or) garam masala powder : 1/2 tbsp
whole red chili's : 1 or 2
Grated coconut : 1/3 cup
Coriander seeds : 1 tsp

Method :

Soak black chana for 8 to 10 hours (or) over night.
Cook them with some salt and water.
Keep them aside.
Take a pan, add 1 tsp of oil and heat it.
Add grated coconut,coriander seeds, whole red chili and fry it till its color changes to golden brown.
(If you are using garam masala powder then add it and fry it a bit, i personally don't like whole spices coming when i am eating so i added garam masala powder here)
Take it off the flame, let it cool down, Make a fine paste from this. Keep it aside.

Now Take a pan, add 2 tsp of oil.
When oil is hot add mustard seeds, split red chili.
(If you are using whole spices then add them now)
When mustard seeds crackle add diced coconut , saute a bit , add ginger garlic paste.
Add chopped onions, when they are translucent, add chopped tomato.
Add some curry leaves and stir gently.
Add cooked black chana , salt and some water.
Now add the coconut paste that we prepared earlier.
Cover and ook the entire mixture good for 5 mins.
Garnish it with freshly chopped coriander leaves.
Your dish is ready to serve :)
Enjoy it with rice / roti / puttu .
Thank you , do post your comments !!!

Long beans curry (1) / barabatti curry

Preparation time : 25 mins
Serves : 2 to 3

Ingredients :

Mustard seeds : 1/2 tsp
Cumin seeds / jeera : 1/2  tsp
Cloves : 2 (optional)
Onion : 1
Grated ginger : 1 tsp
Grated garlic : 1/2 tsp
Roasted cumin powder : 1 tsp
Turmeric powder : 1/4 tsp
Chili powder : 1 tsp
Grated coconut : 2 tbsp
Long beans / barabatti : 250 grms (or) 12
Tomato : 1
Yogurt / curd : 3 tbsp
Fresh coriander leaves : few springs

Method :

Take a pan, heat it, add a tsp of oil, when oil is hot add mustard seeds, cloves and cumin seeds , let them crackle.
Add ginger , garlic and sliced onion.
Add some salt and fry them till they are light golden brown.
Add cumin powder, turmeric powder, chili powder and coconut.
Add chopped beans, salt to taste and some water to cover them.
Cover and cook for 10 mins.
Add sliced tomato, cover it back and cook for 10 more minutes.
You want them to be cooked longer than if you blanch them, so they absorb the flavor of the curry, but they shouldn't be mushy either.
(If you want your curry to be little thick , you can add some mashed potato)
When green beans are done, taste for salt and other spices and adjust if needed.
If everything tastes good then turn off the heat and stir in the yogurt.
Top it with freshly chopped coriander leaves.
Serve it hot with rice , enjoy your dish :)
Thank you, do post your comments !!!

kadai bhindi

Preparation time : 30 mins
Serves : 5 to 6 approx

Ingredients :

Lady finger/ okra/ bhindi : 400grms
Onion :  2
Tomato : 2
Capsicum / Bell pepper( green and yellow color) : 1 each
Curry leaves : 8
Ginger garlic paste : 1 tsp
Green chili : 3
Crushed Coriander seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Red chili powder : 1/2tsp
Coriander powder : 1 tsp
Cumin powder : 1 tsp
Garam masala powder : 1/4 tsp
Turmeric : pinch
Salt : to taste
Coriander leaves : few springs

Method :

Cut lady finger into 1/2 " pieces, deep fry them in oil till you can see a slight color change.
Take a pan, heat it , add oil, when hot, add cumin seeds, crushed coriander seeds.
Fry them for a few seconds.
Add chopped onions and a pinch of salt.
Add turmeric powder, ginger garlic paste, cook it such that raw flavor of ginger garlic paste goes.
Add sliced green chili, curry leaves, saute them for some time.
Add diced tomatoes, coriander powder, cumin powder, chili powder.
Mix them all, cook till tomatoes are almost done.
Add bell pepper and toss them a bit.
Add half of coriander leaves.
Add fried lady finger to it , mix it , cover and cook it for 5 mins in low flame.
Add some garam masal powder.
Cook it for some time.
Your dish is ready.
Garnish it with coriander leaves.
Serve it hot with rice or roti.
Enjoy your dish :)
Thank you , do post your comments !!!

Rajma masala

Rajam masala is a popular north Indian curry prepared with red kidney beans. This is one of the popular and common dishes from the Punjabi cuisine. Rajma masala is a spicy, aromatic and flavourful with thick delicious gravy. Rajma is the red kidney bean, a popular ingredient in the Mexican cooking.

This is generally consumed along with rice. This recipe is ideal for people who want to control cholesterol.

Even though, this dish is heavy, it tastes good and is nutritious as well. In addition, it is very easy to prepare, consumes less oil and can make a meal complete. This curry can be prepared with dried or canned red kidney beans. Rajma tastes delicious if it is cooked with little black gram.

Similar to other beans, red kidney beans is high in starch, protein and dietary fibre and is an excellent source of iron, potassium, selenium, molybdenum, thiamine, vitamin B6 and folic acid. Kidney beans are very nutritious. They are, however, harder to digest than other beans, which is why they are traditionally cooked with seasonings that help break them down, such as ginger. Use spices that are as fresh as possible - their health benefits, let alone their flavors, will be more potent that way.

Ingredients :

Rajma / Red kidney beans : 1 cup
Onion : 2
Tomato : 2
Cumin seeds : 1/2 tsp
Green chili : 2
Grama masala : 1tsp
Ginger garlic paste:1 tsp
Coriander powder : 1 1/2 tsp
Salt : to taste
Chili powder : to taste
Kasoori methi : 1tsp
Butter : 2 tbsp
Coriander leaves : few

Method :

Soak it in water for 2 hours, cook it in pressure cooker till done.
Take a pan, heat it, add some oil, when hot add cumin seeds.
Add finely chopped onions, fry it a bit.
Add garam masala powder, ginger garlic paste.
Add little water that you got after cooking rajma.
Add coriander powder, then add finely chopped tomatoes,and finely chopped green chili.
Add all water from rajma.
Put the lid on and cook it till everything cooks and they mashed up.
Add cooked rajma, salt, chili powder, kasoor methi powder.
Add butter, cover and cook for 15 mins.
Sprinkle little freshly chopped coriander leaves.
Serve it hot with rice or roti.
Enjoy your dish :)
Thank you, do post your comments !!!

Tomato Potato Curry

This is one of the very very easiest curry, yet tastes really awesome, this is one of my favourite curry.

You can even call this curry as bachelor's curry.

My brother(younger big brother) will prepare this curry too good, he prepares this curry in the room and we used to enjoy the dish , nice sweet memories :) 

Preparation time : 15 mins
Serves : 2

Ingredients :

Tomato : 2
Potato : 2
Mustard seeds : 1/4 tsp
Urad dal : 1/4 tsp
Jeera / cumin seeds : 1/4 tsp
Curry leaves : few
Coriander leaves : few
Chili powder : to taste
Salt : to taste

Method :

Boil potatoes, peel the skin and make them into pieces.
Take a pan, heat it, add a tsp of oil.
Add mustard seeds, urad dal, jeera, and curry leaves.
Wait till mustard seeds crackle.
Add chopped tomatoes.
Cover and cook them till they are soft.
Take the lid off, add potato pieces.
Add salt and chili powder.
Mix it well, and let it cook for 2 mins.
Check for taste, and if you want little bit gravy consistency you can add some water and can mash some potato pieces.
Serve this curry hot with chapati or roti.
Enjoy the yummy yummy curry :)
Thank you, do post your comments !!!

Paneer butter masala - 1 (or ) Paneer makhani

Preparation time : 30 mins
Serves : 3

Ingredients :

Paneer : 250 grms
Cumin seeds : 1/4 tsp
Onion : 2
Ginger garlic paste : 1 tsp
Coriander powder : 1tsp
Red chili powder : 1tsp
Cashew nuts : 8
Kasoori methi : 1tsp
Green chili : 2
Tomato : 2
Salt : to taste
Butter : 2 tbsp
Red food color : few drops (optional)
Sugar : 2 pinches
Tomato ketchup : 2 tsp (optional)
Cream : 1/2 cup
Garam masala : pinch

Method :

Take a pan, add cumin seeds, when aroma comes add finely chopped onions, ginger garlic paste.
Saute for few minutes.
Add coriander powder, red chili powder, kasoori methi powder, cut green chili's, and cashew nuts.
Add finely chopped tomatoes, cover and cook on medium flame for 10 mins (or tomatoes and onions are very well cooked).
Let this cool down completely and grind it to a fine paste.
Take a pan, add some butter. add the paste that we prepared.
Add some salt, food color, sugar and tomato ketch up.
Add cream and then add paneer.
(if you want you can fry paneer before adding)
Sprinkle little garam masala.
Serve it hot with rice or roti .
Enjoy you dish :)

Thank you, do post your comments !!!

Mushroom curry

Preparation time : 30 mins
Serves : 3 to 4

Ingredients :

Mushrooms : 500grms
Onion : 2
Tomatoes : 2
Cumin seeds : 2 tsp
Ginger garlic paste : 1 tsp
Green chili : 2
Curry leaves : one spring
Garlic : 2
Pepper corns : 1 tbsp
Cumin powder : 1 tsp
Coriander powder : 1 1/2 tsp
Chili powder : 1 tsp
Salt : to taste
Coriander leaves : 2 springs
Whole garam masala :
Cloves : 2, Cardamom : 1, Cinnamon stick : 2 "
(or) Garam masala powder : 1 tsp


Method :

Take a pan, add a tsp of oil, add whole garam masala.
(If you don't want to use whole garam masala then you can use garam masala powder at the end).
Add a tsp of cumin seeds and then finely chopped onions.
Fry them till they are translucent.
Add turmeric, ginger garlic paste, curry leaves and green chili's.
Add chopped tomatoes.
Cook till tomatoes are done.
Add cut mushrooms (If you cut mushrooms before in hand they will turn brown , so cut them just before you start cooking).
Cover and cook for 5 to 10 mins.
Take Garlic, cumin seeds and some pepper corns crush them using pestle and mortar.
Take a pan , add butter or ghee then add this paste, coriander leaves, coriander powder, cumin powder, chili powder, add prepared mushrooms also. (or you can do the other way add this to the mushroom pan)
(if you are using garam masala powder you can use it now)
Check for taste.
Fry it till all water evaporates .
Serve hot with rice or roti.
Enjoy your dish.
Thank you, do post your comments :)

Tomato cut salan

This is one of those dishes that you can have as a side dish for biryani's.

Preparation time : 30 mins
Serves : 2

Ingredients :

Tomatoes : 6
Onion : 1
Sesame seeds : 2tbsp
Peanuts : 2tbsp
Green chili : 1 or 2
Sahi jeera / black cumins : 1 tsp (or you can even use normal cumin seeds)
Mustard seeds : 1/8 tsp
Fenugreek seeds / methi seeds : pinch
Curry leaves : few
Hing : pinch
Turmeric : pinch
Salt : to taste
Ginger garlic paste : 1 tsp
Chili powder : to taste
Coconut powder : 1 tbsp
Coriander powder : 1 tsp
Tamarind paste : 3 - 4 tbsp (depends on concentration of tamarind)
Coriander leaves : few springs
Whole garam masala :
Cloves : 4
Cinnamon : 2
Cardamom : 2 " piece

Method :

Prepare the tomatoes.
Cut the top of tomatoes, remove off all the seeds with a spoon.
Keep tomatoes aside.
Take those seeds,juice and add it to your blender with a green chili and make a fine paste out of this.
Keep this aside.

Take a pan and dry roast peanuts and sesame seeds till they are nice golden brown.
Make a fine powder of these, keep aside.
Take a pan, heat 4 tbsp of oil, add whole garam masala, sahi jeera/ black cumin, mustard seeds, fenugreek seeds/ methi seeds,hing and curry leaves. Saute them a bit.
Add chopped onions.
Cook it till onions are brown in color.
Add turmeric, ginger garlic paste.
Add the paste that you prepared earlier with tomato seeds, juice and green chili.
Add chili powder, coriander powder, coconut powder, and the powder that we prepared earlier with sesame seeds and peanuts.
Mix every thing good.
Cook till mixture oozes out oil.
Add tamarind juice.
Add water, to the desired consistency you want.( 1cup or 1 1/2 cup)
Bring this mixture to boil and cook it again till it oozes out oil.
After some time the sauce will thicken up.
Add tomatoes into the gravy and fill them with gravy. (don't mix them)
Garnish with freshly chopped coriander leaves.
Switch off the flame and cover it with a lid.
With that hot gravy and steam in side the tomatoes will be cooked.
After 5 to 10 mins , gravy is ready to serve.
Enjoy your delicious gravy with you pulao 's or biryani or even with pulka/ roti.
Thank you, do post your comments :)