Pendalam Masala Gravy Curry Cassava Curry ingridiants: 1kg frozen cassava 1 tsp cumin seeds 1 stick cinnamon 3-4 cloves 2-3 red chillies (according to taste), slit ½ tsp ground turmeric 7-10 curry leaves ¼ tsp mustard seeds 4 spring onions, cut into bite-sized chunks Salt, to taste 3-4 large cloves garlic 2 tsp galangal, minced 1 can chopped tomatoes ¼ tsp ground black pepper 1 tsp paprika ¾ tsp. garam masala 800ml water 25g coriander, finely chopped 2 stalks of lemongrass 30g toasted cashew nuts 1 lime, juice only 2 tbsp cooking oil Natural yogurt and crinkle-cut crisps, to serve Preparation: Put the cassava chunks in a large saucepan with a tightly-fitting lid. Add enough water to cover the cassava, and boil for approximately 35-40 minutes, or until tender enough to mash with a fork. Reserve until required and make the curry base, or gravy. Heat the oil in a large deep pan and then on a low flame add the cumin seeds, cinnamon, cloves, and chillies, followed swiftly by the ground turmeric, curry leaves, and mustard seeds. Allow the seeds to sizzle but stir to avoid the turmeric burning. Add the onions and salt and sauté for a minute, and then add the garlic and galangal thensauté for another minute before stirring in the tomatoes, lemongrass paprika, black pepper and garam masala. Turn the heat down and let the curry base simmer. Remove and discard the stem inside the cassava as you slice it into chips about 3 cm wideand 7cm long. Don’t worry too much about the size, as long as they arenot too big they will soak up the curry juices. Add the pre-cooked cassava chunks into the curry base, followed by the water and coriander. Simmer for a further 15 minutes and you will find the curry base thickens. Serve hot, scattered with the cashew nuts and a side serving of natural yoghurt, just on its own. For more spicy, autumnal recipes, check out Good Things magazine s Autumn: the spiciest season.
RAW PAPAYA CURRY 1. Peanuts 2 Tablespoons. 2.Dry red chilies 4-5 Numbers. 3.Cumin seeds 1/2 Teaspoons. 4.Sesame seeds 1 Teaspoons. 5.oil 1 Tablespoons. 6.Mustard seeds 1/4 Teaspoons. 7.Chana dal 1/2 Teaspoons. 8.Garlic(chopped) 4 Clove. 9.Turmeric powder 1/4 Teaspoons. 10.curry leaves 2 Springs. 11.Onions 1 Numbers. 12.Salt 0 To Taste. 13.Green chilli 3-4 Numbers. 14.Papaya pieces 1 Cup. 1. In a hot pan add peanuts, dry red chilies, cumin seeds, sesame seeds, desicated coconut and roast them they get a nice color and make it into a coarse powder. 2. In a same pan heat oil, add mustard seeds, when they crackle add chana dal, garlic, turmeric powder, curry leaves, green chilies, onions, salt, papaya pieces and cook for 2-3 mins. 3. Now add prepared masala toss it.
Ingredients 2oo gms or 1 1/2 cup besan 1/2 tsp cumin seeds (jeera) Pinch of asafoetida (hing) 1/4 cup Curd 1/4 tsp baking soda 1/2 tsp Fennel seeds (saunf) corasely grinded 1/2 tsp salt 1/2 tsp red chilly powder 4 cloves (laung) 4 whole black peppercorns (kali mirch) 3 tbsp oil 1 cup sour curd (khatta dahi) 2 medium size onions 4-5 garlic pods 1 inch piece ginger (adrak) 2 green chilly (hari mirch) 1 tsp coriander powder (dhania) 1/2 tsp cumin seeds (jeera) 1/2 tsp red chilly powder (lal mirch) 1 tsp salt 1/4 tsp garam masala 1/4 tsp crushed fenugreek leaves 2 tbsp ghee or oil Making In a bowl mix together besan, jeera, fennel seeds, salt, chilly powder, hing, coarsely crushed cloves and black peppercorns, baking soda and oil. Then add the curd and mix well. Next with the help of little water knead a stiff dough just like for rotis. Make sure to add water little by little so that the dough should not get extra soft. Now divide the dough into 6 - 7 parts. Roll each part into cylindrical tubes of 1/2 inch in diameter and 4 - 5 inches long. Boil 4 cups of water and place these rolls in it. Let it cook for 15 mins or till the rolls get cooked from inside.Cut a piece to check if they are cooked properly and evenly. Otherwise cook some more. Then turn off the flame and take out the rolls from the water and keep the water aside for the curry. Cut the rolls into 1 inch pieces. For the gravy : Make a fine paste of ginger, green chillies, onion and garlic. Whisk the curd smooth with a beater. In a kadai heat the pan and put jeera. When it begins to crackle add the onion paste prepared before. Fry the onion paste till light brown in color. Then add the chilli powder, turmeric powder, coriander powder and garam masala. Fry for another 2 mins. Now lower the flame and slowly add the whisked curd. Stir well and continue cooking till oil separates. Stir once in a while so that the mixture does not get burnt. Now add the gatta water separated earlier. Bring it to a boil and then add the cut gatte pieces. Let the curry simmer for 5 - 10 more minutes on low flame. Then add the fenugreek leaves. Transfer the curry to a serving dish and garnish with chopped coriander.
Ingredients for cooking rice: 1 heaped cup basmati rice 1.25 to 1.5 cups water ¼ tsp salt for shallow frying potatoes & onions: 1 large onion, 125 grams or 1 cup thinly sliced onions 250 grams baby potatoes or 22 to 24 baby potatoes 4 tbsp oil for the biryani gravy ground paste: 2 large tomatoes, 200 grams or ¾ to 1 cup chopped tomatoes ½ inch ginger, chopped 4 to 5 medium garlic cloves, chopped 1 or 2 green chilies, chopped 2 tbsp chopped mint leaves/pudina patta 2 tbsp chopped coriander leaves/dhania patta 3 tbsp grated fresh coconut or dessicated coconut ½ tsp cumin seeds/jeera ½ tsp fennel seeds/saunf 3 to 4 tbsp water for grinding for preparing biryani gravy: 1 medium to large bay leaf or 7 to 8 curry leaves 3 to 4 cloves/lavang 5 to 6 black pepper/sabut kali mirch 3 green cardamoms/chotti elaichi 1 inch cinnamon/dal chini a small piece of stone flower/dagad phool or pathar ke phool (optional) ¼ tsp turmeric powder/haldi ½ tsp red chili powder/lal mirch powder 1 tsp coriander powder/dhania powder ¼ tsp garam masala powder 1 to 1.25 cups water ( i added 1.25 cups) salt as required for layering: 1 tbsp chopped mint leaves 1 tbsp chopped coriander leaves 1 tsp kewra water or rose water or a few saffron strands dissolved in 1 to 2 tbsp warm milk or water OR a few drops of natural orange or yellow color extract dissolved in 2 tsp water (optional) a few drops of lemon juice Instructions cooking rice: rinse 1 heaped cup basmati rice very well, till the water runs clears of starch. soak the rice grains in water for 30 minutes. after 30 minutes, drain the rice grains and add them to a pressure cooker. also add ¼ tsp salt. pour 1.5 cups water and pressure cook the rice for 8 minutes or 1 whistle. since i used organic rice, i have used 1.5 cups water for pressure cooking. if using any other basmati rice, then add 1 to 1.25 cups water. when the pressure settles down on its own, open the lid and gently fluff the rice with a fork. keep aside. you can also cook the rice in a pot or pan instead of pressure cooking. for pressure cooking, if there is any water left, then drain the rice. the rice which i cooked, did not have any water in it. please note i have not added any spices in the rice. if you want, you can add ½ inch cinnamon, 2 green cardamoms, 1 small to medium tej patta and 2 cloves. frying the potatoes & onions: rinse the potatoes very well. then peel and halve them. if they are large, you can quarter them. peeling these small potatoes does take time. you can also add them with the peels. soak the potatoes in water to avoid discoloration. before frying wipe the potatoes dry in a clean kitchen towel. heat 4 tbsp oil in a pan. add the potatoes. shallow fry the potatoes in medium hot oil. fry till they become crisp with some golden spots on them. fry the potatoes well. they should be cooked from the center. halving the potatoes help in quick frying. you can also parboil and then fry the potatoes. alternatively you can directly cook the potatoes in the gravy itself. place the shallow fried potatoes on a kitchen paper towel or napkins. in the same oil, add 1 cup thinly sliced onions. saute them on a low to medium flame, stirring often, till the onions caramelize or turn golden. remove them and keep aside.
Paneer (cubed)- 170 – 200 gms Yogurt – 2 Tbsp Heavy Cream – 4 Tbsp Cashews – 15 no Onion (roughly chopped) – 1 medium Butter – 1 1/2 Tbsp Garlic – 3 no Sugar – 1 tsp Salt – 3/4 tsp Green chillies – 4 or to taste Five Spices: Green Cardamom (remove the skin and discard, use just the seeds) – 2 no Saffron – 10 strands (do not use more) White Pepper Powder – 1/2 tsp or to taste Ginger – small pice Garam Masala Powder – 3/4 tsp Process: Into the pressure cooker pan, add 1/4 cup of water. Add Cashews, onion, cardamom seeds, garlic, green chillies, ginger. Cover and pressure cook for 3 whistles. Turn OFF the heat and let the pressure go down by itself. Blend the pressured mixture to a fine paste using little water if needed. Heat the pressure cooker on medium. Add butter, don’t let it go brown. So, immediately add saffron, ground masala paste. Mix well, add white pepper powder, yogurt, salt, cream, sugar. Add water to get the gravy to the right consistency. Add paneer, and simmer the mixture for 2 mins. Move the curry to the dish you want to serve in. Garnish with saffron strands. Serve hot with any
Kobbari Mamidikaya Pachhadi - Coconut Raw Mango Chutney.
Tawa Paneer Masala Recipe Ingredients Cubed paneer 2 Cup (32 tbs) Yogurt 3 Tablespoon (2 - 3 tablespoons) Tomato paste 3 Tablespoon, divided (2 - 3 tablespoons) Kasoori methi 1 1?2 Teaspoon, finely chopped (Optional) Chat masala 1?2 Teaspoon (Optional) Cumin 1?2 Teaspoon Carrom seeds 1?2 Teaspoon Onion 1 Large, finely chopped Ginger paste 1?2 Teaspoon Garlic paste 1?2 Teaspoon Green chili paste 1?2 Teaspoon Turmeric powder 1?4 Teaspoon, divided Red chili powder 1 Teaspoon Coriander powder 1 Teaspoon Garam masala 1 Pinch Tomato puree 1 Cup (16 tbs) (more or less to prepare dry gravy) Fresh cream 4 Tablespoon (3 - 4 tablespoons) Salt To Taste Coriander leaves 1?4 Cup (4 tbs) Oil 1 1?2 Tablespoon, divided Chopped bell pepper 1?4 Cup (4 tbs) (red and green) Ghee 1?2 Tablespoon Directions For the marinade - In a medium bowl, add in yogurt, salt, red chili powder, 1 pinch turmeric powder, tandoor masala, chat masala, fenugreek leaves and tomato paste. Stir well with a spatula. Add in paneer and coat well; cover with a lid and let it marinade for 30 – 60 minutes. MAKING For the gravy - In a pan heat oil, add in cumin seeds and let it crackle, followed by the carom seeds. Stir in the remaining turmeric powder, followed by the onion and cook for a few seconds. Season with salt, ginger paste, garlic paste and green chili paste. Stir well. Add in the bell pepper and let it cook for a minute. Add in the tomato puree and paste and stir well, pour some water if needed. Season with garam masala and cook for a few minutes and set aside. For the tawa paneer – In a flat pan, heat the oil and ghee on medium heat; turn the heat to low and place the paneer. Cook until golden brown from all sides. Add paneer back to the gravy and turn on the stove. Stir well and add the cream. Garnish with coriander leaves and turn off the stove.
Masala Bell Pepper Capsicum Shimla Mirch Recipe 3 medium Green bell pepper seeded and cubed in 1/2” pieces this will make about 3 cup cubed bell pepper (capsicum, shimla mirch) 2 tablespoons oil 1/2 teaspoon cumin seeds (jeera) 1/8 teaspoon asafetida (hing) 1-1/2 tablespoon coconut powder (gola) 1-1/2 tablespoon sesame Seed powder (til) 2 teaspoons coriander powder (dhania) 2 teaspoon fennel seeds powder (saunf) 1/2 teaspoon Red Chili Powder (lal mirch) 1/4 teaspoon Turmeric Powder (haldi) 3/4 teaspoon salt 1 teaspoon sugar 1/2 teaspoon mango powder (amchoor) 1 teaspoon Lemon Juice
Preparations: Wash and peel the potatoes. Cut the potatoes into cubes with a knife. Take the potato pieces into a bowl and wash them thoroughly. Washing the potatoes will remove the excess starch. Wash till the water in which potatoes are washed comes out clear. Take a microwave safe bowl and add the washed potato pieces. Add 20ml water and place this bowl in over. Cover the bowl partially and cook on high power for 5 minutes. Observe that the potato pieces are JUST cooked. Do not overcook the potato pieces—they have to retain the shape without becoming mushy. Drain the cooked potato pieces into a colander. Method: Heat a non stick pan and add oil to it. When oil is hot add cumin seeds and fry till they splutter. Add the cooked potato pieces and add salt and turmeric powder. Mix well and cook covered for 5 minutes on medium heat. Remove the lid and add red chili powder. Mix well and cook on medium heat stirring in between. Fry till the potato pieces are crisp. Serve hot with plain rice. Points to Notice: Potatoes contain lot of starch. For potato fry, removing the starch is very important. Potato pieces when fried (without removing the starch) change color to red fast without being crisp. This is because of the starch. So remove the starch by changing water and washing. When the water is clear and potato pieces immersed in water are clearly visible, that indicates there isn’t much starch in the potatoes. Cut vegetables into even sized pieces—then the pieces will be fried evenly till crisp. Cook the potato pieces in micro wave oven till they are JUST cooked. Over cooked potatoes become mushy when fried in less oil. In less oil cooking method, cover & cook the potato pieces on medium flame after adding salt. The moisture released after adding salt will allow the potato pieces to get cooked fully. The medium flame cooking will not allow the potato pieces to become mushy. So the potatoes are cooked fully and the less oil used here will make the potatoes crispy when cooked on medium heat. However keep a close watch and stir the potatoes in between to ensure they do not get burnt. Deep fried potatoes may even be served as a snack.
Ginger grated150 grams Dried ginger powder (soonth) 1 tablespoon Jaggery (gur) roughly chopped 1 cup Castor sugar (caster sugar) ½ cup Green cardamom powder 1 teaspoon Ghee 3 tablespoon Pistachios finely chopped8-10 Whole wheat flour (atta) 1 cup Seedless dates finely chopped15-16 Scraped coconut freshly1½ cup Method Step 1 To make syrup, heat 5 cups water in a non-stick pan, add jaggery, castor sugar, dry ginger powder and green cardamom powder and mix well. Cook till the mixture thickens.Step 2 Heat ghee in another non-stick pan,add ginger and sauté for 4-5 minutes. Add pistachios and mix well. Add wheat flour and sauté till the flour is fragrant and completely cooked. Step 3 Add dates and sauté further till the mixture becomes soft. Add syrup and cook, stirring continuously, till the mixture thickens. Step 4 Add coconut, mix well and cook for 2-3 minutes. Step 5 Transfer the halwa into a serving bowl and serve immediately.
Brinjal Tomato Chutney Vankaya tamata pachadi (????? ????? ??????),
Ingredients 1. 1 cup of green moong dal 2. an inch piece of ginger, grated 3. 1 tomato, chopped 4. 1 green chilli, slit 5. 1 teaspoon turmeric powder 6. 1/2 teaspoon sugar 7. salt to taste 8. a small bunch of chopped coriander leaves 9. juice from one lemon 10. 1 tablespoon ghee 11. 1 teaspoon cumin seeds 12. dry red chillies (optional) Directions 1. I will be using a pressure cooker to cook the Green Moong Dal Tadka Recipe. You can optionally use a sauce pan method to cook the dal the similar way as below. Do make sure to adjust the water levels if cooking in a saucepan. Cook until the dal is soft and mushy. 2. Soak the green moong dal in 3 cups of water for atleast 1 hour. 3. To begin, into the pressure cooker, add in the soaked green moong dal along with the water, the ginger, tomatoes, salt, turmeric powder and green chillies. Cover the pressure cooker with its weight on. 4. Cook the dal in the pressure cooker, until you here 3 to 4 whistles. Simmer the heat to low and continue to cook for another 10 minutes. After 10 minutes, turn off the heat and allow the pressure to release naturally. 5. You will know that the pressure has released when you lift the weight and the "whishing" sound goes away. 6. Open the cooker and you will notice that the dal is well cooked. Sometimes, if you have a very old day, then it might take a longer time to cook. If that is the case, add a little more water if required and cook for a few more whistles and turn off the heat. And once again allow the pressure to release itself naturally. 7. Now, that the dal is cooked, we will make the seasoning 8. Heat the ghee in a small kadai or a pan; add in the cumin seeds and optionally the red chillies and allow it to crackle. Once its crackles and the red chilli is well roasted, turn off the heat. 9. Add this seasoning (tadka) to the cooked green moong dal. Give it a stir. 10. Finally stir in the chopped coriander leaves and the juice form one lemon. Check the salt and spice levels and adjust to suit your taste and serve the dal warm.
INGREDIENTS 1. 10-12 baby potatoe 2. 1 large onion 3. 1 large tomato 4. ½ inch ginger/adrak 5. 2-3 garlic/lahsun 6. 2 tbsp broken cashews or 10-12 king sized cashews soaked in water for 30 minutes 7. 1 black cardamom/badi elaichi 8. 1 inch cinnamon stick/dal chini 9. ½ tsp turmeric powder/haldi 10. ½ tsp red chilli powder/lal mirch powder 11. 1 tsp coriander powder/dhania powder 12. 1 tsp fennel powder/saunf 13. ½ tsp garam masala powder 14. ½ tbsp lemon juice or 1 tbsp yogurt 15. 2.5 to 3 cups water 16. 1 or 2 tbsp coriander leaves for garnishing INSTRUCTIONS 1. rinse the baby potatoes and wipe them dry. keep the peel on. halve or quarter them if big in size or keep them whole. 2. shallow or deep fry in medium hot oil till they are golden browned and completely cooked. 3. grind the soaked cashew to a smooth paste. grind the onions, ginger and garlic to a smooth paste. also blend the tomatoes to a smooth puree. 4. heat 2 to 3 tbsp oil. add the black cardamom and cinnamon. fry till the oil becomes fragrant and then add the onion-ginger-garlic paste. 5. on a low flame fry the paste till it becomes golden brown and the oil separates. this takes about 9-10 minutes. 6. add the tomato puree to the browned paste and stir. 7. after 3-4 minutes, add the turmeric powder, coriander powder, red chili powder, garam masala powder, fennel powder one by one. 8. stir again and fry till the oil separates. takes about 10-12 minutes. 9. now add the cashew paste and yogurt (if you are going to use yogurt, at this stage). 10. again fry the masala paste till the oil separates. this takes about 3-5 minutes. 11. now add approx 2.5 to 3 cups of water. bring the gravy to a boil. 12. add fried potatoes and simmer for some 4-5 minutes till the gravy thickens. 13. lastly add lemon juice (if you are going to use this, at this stage). add salt. 14. garnish dum aloo with some chopped coriander leaves and serve punjabi dum aloo hot with rotis or steamed basmati rice.,
Ingredients For Roti 3/4 cup of all purpose flour 1/4 cup whole wheat flour 1/4 teaspoon salt 1 tablespoon oil Approx. 1/3 cup of water Also Need 1/4 cup all purpose flour for rolling 1 tablespoon oil for brushing Frankies For Filling 2 cups cabbage thinly sliced 1 cup carrot shredded 1/2 cup green peas 3/4 cup potatoes mashed 1/2 red bell pepper thinly sliced 1 cup tomato chopped 1 teaspoon finely shredded ginger 1 green chili finely chopped About 2 tablespoons cilantro chopped 2 tablespoons oil 1 teaspoon cumin seed 1-1/4 teaspoon salt 1/2 teaspoon garam masala
Ingredients 1 cup rice (I use basmati rice) 15oz chickpeas/chola/garbanzo/kabule chana canned or cooked 2 tomatoes medium size chopped will make about 1-1/2 cup chopped tomatoes 1 potato medium size peeled and cubes bite size pieces will make about 3/4 cup 6 oz spinach chopped frozen or 3 cups of chopped fresh spinach 1 cup bell pepper cubed in bite size pieces 3 tablespoons oil 1 teaspoon cumin seeds/jeera 1/8 teaspoon asafetida/hing 1 bay leafs/tajpat 1 tablespoon ginger finely shredded 1 green chili finely chopped 1-1/2 teaspoon salt 1/4 teaspoon turmeric/haldi 1/2 teaspoon mango powder/amchoor 1/4 teaspoon garam masala 1-1/2 cups water
Ingredients 4 ears corn, husked and silky thread remove 1 teaspoon oil 1/2 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon fresh lemon juice 1 teaspoon finely grated ginger Grilled Corn on Cob (Easy Way) Recipe by Manjula