Aloo Gobi Curry

Ingredients

Cauliflower – 1

Tomato – 2

Potato – 1

Onion – 1 big

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Red Chilli powder – 1 tsp

Amchur powder – 1/4 tsp

Turmeric powder – 1/2 tsp

GingerGarlic paste – 2 tsp

Frozen Peas – 1/2 cup

1) Take a microwave safe bowl and wash cauliflower florets. Add very little water to the bowl. Place a plate or lid covering the bowl and microwave for about 4-5 minutes.

2) After the cauliflower is steamed, add salt to the same and mix well.

3) Peel the potato and dice into bite sized cubes. Add diced potato, salt and little water to a microwave safe bowl and microwave for about 2-3 minutes.

4) Take a pan and add oil to the same. Add Jeera and turmeric to the pan.

5) Add dice onion to the pan and fry until onions become transluscent. Add ginger garlic paste and fry until raw smell disappears.

6) Add diced tomatos to the pan and put the lid on. Let the gravy cook until you see oil seperating from the gravy.

7) Add all the masala powders, peas and salt to the Gravy. Put the lid back and let the curry cook for 2 mins.

Add potato cubes to the pan and continue to cook for 5 mins.

9) Take the steamed cauliflower florets and add it to the curry. Gently mix the gravy and florets. Make sure the florets donot get mushy. Cook the curry for a while until the florets are cooked and get a good coating of the gravy. Garnish with Cilantro.

This curry tastes great with chapati or paratha.

 

Sambar

Hello frienz!!! I am posting one of my all time favourite dishes – Sambar. I love sambar with anything and everything edible . It tastes great with Rice, Idli or even Dosa. This is one of the dishes that turns out great every time I make.


Ingredients
Kandi Pappu / Toor Dal – 1 cup
Onion – 1 Large
Tomato – 1 Large
Green Chillies – 3 Medium
Tamarind – Lemon ball sized
Curry Leaves – 1 Sprig
Turmeric – 1/2 tsp
Sambar Powder – 2 tsps
Red Chilli Powder – 1 tsp
Vegetables Diced – 2 cups

We can use Brinjal, Drumsticks, Dosakaya (Cucumber), Carrot, Beans, Radish etc.

1) Cook Dal in Pressure cooker with 2 cups of water until dal becomes mushy.
2) Cut 3/4th onion, length wise. Put all the vegetables along with onion, slit greenchillies, diced tomato, turmeric, tamarind extract and salt in a container.
3) Pour water until all the vegetables float. Let the vegetables boil until tender.
4) Mash cooked dal and add it to the veggies. Add Red chilli powder and mix everything together.
5) Let the sambar boil on medium heat while stirring occasionally. At this stage, I normally boil sambar for more than half an hr.
6) Add Sambar powder and Cilantro to sambar.
7) Pour oil in a pan. Add mustard seeds, jeera, urad dal to the pan. After mustard seeds start to splutter, add remaining chopped onion and garlic along with curry leaves. Fry everything until onions become translucent.
Add tadka to sambar while the sambar is boiling. I normally take a spoonful of sambar and clean the pan in which I did tadka. Then I pour that back into the sambar. This gives a very good taste to sambar. Trust me
9) Let sambar boil for 5 more minutes and turn it off.

Tip : Cut Brinjal without removing the stalk. Just like we do it for guthi vankaya.

Paneer Butter Masala

Now here is one of my personal favorite dishes Paneer Butter Masala
Ingredients
Tomatoes – 3 medium
Onion – 1 big
Green chillies – 2 medium
Butter – 2 tbsp
Cashews – 1 Rice Cooker cup
Ginger Garlic Paste – 1/2 tsp
Chilli Powder – 1/4 tsp
Cooked Peas – 1/2 cup
Shajeera – less than 1/4th spoon
Jeera – less than 1/4th spoon
Elachi -1
Cinnamon Stick – 1 small
Sour Cream – 1/4 cup

1) Boil Diced Onions and Cashews until the raw smell disappears
2) Add 1 tbsp Butter + Oil in a pan and fry paneer cubes
3) Remove paneer cubes and in the same pan, add all the spices and fry them for a while
4) Add Green Chillies and Diced Tomatoes to the pan. Fry until everything comes together.
5) Grind 1 + 4
6) Add 1 tbsp butter + oil to the pan and add Ginger Garlic Paste. After the raw smell disappears, add 5 along with cooked peas to the pan.
7) After the gravy comes together, add paneer cubes and sour cream. Continue to cook for 10 more minutes on low heat.
Add Chilli Powder according to the spice level at the end.

Paneer butter masala can be best served with Pulav, Paratha or naan.

Bon appetite
~ CG

Menthi Koora Pappu

Ingredients

Methi Leaves – Half bunch

Toor Dal / Kandi Pappu – 1 cup

Green Chillies – 3

Tomato – 1 medium

Tamarind – Smal lemon ball size

Onion – 1 medium diced

Turmeric – 1/2 tsp

Mustard Seeds – 1/2 tsp

Urad Dal – 1/2 tsp

Jeera – 1/2 tsp

Garlic Cloves – 2

Red Chilli Powder – 1/2 tsp

Curry Leaves – 1 Sprig

1) Wash toor dal in a container. Add 3 cups of water and start boiling the dal.

2) After dal is 3/4th cooked, add methi meaves,tomato, turmeric, diced onions and green chillies. Mix everything once and let it cook until dal is almost done. Mean while, soak tamarind in water.

3) Add tamarind extract and red chilli powder to the dal. Let the dal cook for 5 more minutes.

For tempering/popu/tadka

1) Heat 3 tsps of oil in a small pan.

2) Add mustard seeds, urad dal and jeera to the pan. After mustard seeds start to splutter, add chopped garlic and curry leaves to the same.

3) Add the tempering to dal and mix everything once.

Methi Dal and Tomato Rasam with Rice is a very appetizing combination.