Capsicum Matar Masala

Capsicum Matar Masala

Ingredients -

1 Capsicum

1 Cup Peas

1/2 Tsp Ginger – Garlic Paste

1 Small Onion

1 Medium Tomato

3 – 4 Tbsp Tomato Sauce

1/2 Tsp Red Chilli Powder

1 Tsp Kasuri Methi

2 Pinch Garam Masala

1/2 Tsp Cumin/Jeera

1 Tbsp Oil

1/4 Tsp Turmeric

Salt as per taste

To Grind -

4 – 5 Tsp Coconut grated

7-8 Cashewnuts

2 Cloves

2 Cinnamon Pieces

1 Cardamom

Method -

Grind the Coconut along with the other given items to a smooth paste adding water.

Chop Capsicum into 1 inch square pieces. Crush a small piece of ginger with 1 clove of garlic to make the paste.

Chop onion and tomato finely. Dry Roast Kasuri Methi just until aromatic(crisp & changes its color).

Heat Oil in a pan/vessel, when hot add the cumin/jeera.

(You can add a little bit butter if you are not calorie conscious to enhance the taste.)

After a few seconds add the finely chopped onion. Saute untill lite brown.

Now add the ginger-garlic paste & further saute for a minute.

Add the chopped tomato, stir & let it cook for a few minutes until disintegrated.

Add the tomato sauce now & fry well for few more minutes.

Add Chilli powder to taste and turmeric as well. Stir well for a minute.

Now add the chopped capsicum & peas. Saute for a couple of minutes.

Add the ground coconut mixture along with a little water & salt. Mix well.

Cook for 5-7 minutes until the gravy thickens and the capsicum is just cooked.

Finally add the Garam Masala Powder & roasted Kasuri Methi, mix well.

After a couple of minutes switch off the heat.

Delicious Capsicum Matar Masala is ready!!! Serve with Roti/Chapatis. Enjoy!!!

ALOO KA KHORMA

Ingredients:


potatoes - 4, boiled and cut into 4 lengthwise
oil/ghee - 4 tbsp
cardamom - 2
cinnamon - 1 stick
cloves - 4
green chilli - 4
roasted onion - 1 no, ground( roast on a flame...or just place in a microwave on high for 3 minutes)
poppy seed paste - 1 tsp
ginger paste - 3 tsp
garlic paste - 2 tsp
cashew paste - 2 tsp
dry coconut paste - 2 tbsp
turmeric - 1/2 tsp
salt
coriander powder - 3 tsp
chilli powder - 1 to 2 tsp
tomatoes - 4 , chopped
yogurt - 1/2 cup
coriander leaves - chopped

Heat oil, fry the whole garam masala and green chilli. Add the onion paste and all other pastes.

Add turmeric and salt. when the pastes are fried well add the chilli powder and coriander powder.

add the tomatoes and fry till cooked.
add the boiled potato and fry for a few minutes.

add yogurt and adjust salt, simmer.
serve hot garnished with coriander leaves.

goes well with both rotis and rice.

Palak Paneer

Ingredients

Spinach :500 gms
Onions :5 medium sized
Garlic : 2-3 flakes
Cooking oil : 6-7 tbsps
Cummin seeds :1 tbsp
Paneer :150-200 gms
Salt to taste
Garam Masala, Geera Powder, Chilli Powder :1/2 tbl spn each


Preparation method:

Cook the spinach in water.
Drain the water and then make puree of the spinach leaves.

Cut 4 of the onions finely and saute them till transparent.
Grind the other onion and the garlic flakes to a fine paste.

Add this paste to the sauted onions. Also add the puree and the spice powders. Add some water if necessary.
Let boil for a minute or two.
Cut the paneer to cubes of desired size (preferably not too small). Fry this in oil till golden brown.

Add this paneer to the prepared palak.
Serve hot with rice or rotis.

Capsicum Masala

Ingredients:

Capsicum :250g
Coriander seeds :2 tsp
Sesame seeds :1 1/2 tbl spn
Peanuts :1 small cup
Grated dry coconut :2-3 tbl spn
Chili powder :1 tbl spn
Mustard seeds :1/4 tbl spn
Curry leaves :4-5
A pinch of fenugreek seeds
Tamarind :50g
Oil as required
Salt to taste

Preparation method:

Roast coriander seeds, peanuts, sesame seeds, dry coconut until golden color without any oil. Cool and blend to a smooth paste.

Heat oil in a pan, fry mustard and fenugreek seeds and curry leaves for a minute. When they splutter, add capsicum, fry for a while and remove.

In the remaining oil, fry the ground paste until the oil separates.
Then add chili powder, tamarind water, salt and cook until the gravy thickens.Now add fried capsicum to the gravy and remove from heat.

Garnish with coriander leaves.

Vegetable Korma

Ingredients:

Paneer :100g
Boiled carrots, beans, potatoes & peas :400g
oil :100g
Coriander leaves : 1/4 cup
Cream :100g
Garam masala :1 tbl spn
Ginger-garlic :1 tbl spn
Milk :200g
Onions :2
Chili powder :1 tbl spn
Salt to taste
Tomatoes :3
Turmeric :1/2 tbl spn

Preparation method:

Heat oil in a wide pan, fry the paneer pieces and keep aside. Fry the onions and ginger-garlic paste until golden color.

Now add turmeric, chopped tomatoes, chili powder, cilantro, garam masala, salt and fry for 5 minutes.

Then add chopped potatoes, carrots, beans, peas, fried paneer pieces, milk, cream and cook for 5-6 minutes or until done.

Serve hot with naans or plain rice.

Alu methi curry

Ingredients:

Methi/fenugreek leaves :1 Bunch
Potatoes :2
Green chilies :5
Onion :1 Medium
cloves :2
Cinnamon :1/2 inch
Coriander leaves :2-3 tbl spn
Jeera seeds :1 tbl spn
Ginger :1 inch
Milk :1 Cup
Kassuri Methi :1 Tbl spn
Butter :1 tbl spn

Preperation method:


Cut the boiled potatoes into small cubes and keep it aside.
Grind together Onion+ cloves+ cinnamon+ ginger+ jeera seeds + coriander leaves+ green chillies into a smooth paste using minimum water. Also grind 1 boiledpotato into a smooth paste and keep it aside.

Fry the above masala paste in butter until the raw smell disappears.
Now add about 1/4 cup water and cubed potatoes and chopped methi to the above and cook until all the methi leaves are nicely wilted. Then add potato paste.
To the above add 1 cup of milk + Kassuri Methi and cook on a low flame for about 8 mins with stirring here are there.

Serve hot with roti's/ Chapathi's/Naan .
Enjoy!!!

Butter paneer

Ingredients:

Butter :2 tbsp
Chopped coriander leaves :1 tbl spn
Garam masala powder :1/2 tbl spn
Garlic paste :1 tbl spn
Ginger paste :1 tbl spn
Kasuri methi (dried Fenugreek leaves) :1 tbl spn
Medium sized Onion :1
Panner :1 cup
Red chilli powder :1/2 tbl spn
salt to taste
Single Cream :1 cup
Tomato Puree :1 cup
oil :3-4 tbl spn


Preparation method:


Make a paste of onion, ginger and garlic in a blender.
Heat the butter or ghee and oil in a heavy bottomed pan, add the paste.Fry till golden in color then add tomato puree, kasuri methi, salt, red chilli powder, mix well and stir cook for 5 minutes.


Add garam masala powder, mix well and let it simmer for 2-3 more minutes.
Add the paneer pieces and cook for a couple of minutes. Garnish with the cream and coriander. Serve hot with plain rice or Naan Bread.

Note :- If you want the paneer to be soft,fry the paneer in oil or ghee and add it to luke warm water for 5-10 minutes.

Mirchi ka Salan

Ingredients:
Large green chillies/capsicum :250 gm
Sautéed onion paste :100 gm
Ginger garlic paste :1 1/2 tbl spn

Coriander finely chopped : 1 cup
Mustar seeds : 1/2 tbl spn
Cloves : 1 1/2 inch
Curry leaves as requied
Tamarind :lemon sized (approximately 50gm)
Coconut oil : 2 big tbl spn
Salt as per taste

Salan Paste:

Coconut powder : 50 gms
peanuts powder : 50 gms
Coriander seeds : 2 tbl spn
Sesame seeds : 1 1/2 tbl spn
Cumin seeds : 1 tbl spn
Peppercorns : 1/2 tbl spn
Red Chillies : 5-6



Preperation method:

Slit and deep fry the green chillies in hot oil. Remove and keep aside.
Roast and grind together ingredients for the paste.
Soak the tamarind in a cup of water and extract pulp.
Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
Mix the sautéed onion paste and stir for 3 minutes.
Add the salan paste and continue stirring.
Pour 15 ml of water at intervals to avoid paste sticking to the pan.
Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy resembles the consistency of a sauce.
Add the salt and the fried chillies to the hot gravy.
Boil the gravy for 1 minute.
Remove and garnish with finely chopped coriander leaves.

gutti vankaya kura

Ingredients:
small sized brinjals : 5

For Masala
coconut powder : 3 tbl spn
groundnut powder : small cup
red chilli powder : 2-3tbl spn
dhaniya powder : 2 tbl spn
nuvvulu(gingelly) : 1 tbl spn
garam masala :1.5 tbl spn
jaggery :2tbl spn
finely chopped
ginger :1/2 inch
garlic :4-5
oil and salt as
required


Preperation method:
grind the masala into fine paste by adding little water and some oil also,
cut the brinjals an fill the masala into the brinals.
Keep the pan add some oil and curry leaves and fry the brinjals for 5 min and put the rest of masala,close the lid and cook untill done.Serve with rice or chapati taste excellent...