POTATO PEAS CURRY
Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp (recipe given in POWDER section)
Coconut grated-1/4 cup
Potato-2 sliced
Peas-1/2 cup
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.
In oil season mustard seeds, uraddal, curryleaves, add greenchillies, sliced onion, tomato, peas, potato, saute well.
Add the above paste, salt, water (needed).allow it to cook.
Leave till gravey consistency.
Sprinkle coriander leaves.
Serve with idly, dosa, rice, chapatti and poori.
TOMATO KULAMBO
Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp (receipe in powder section)
Coconut grated-1/4 cup
Big onion -1 sliced
Tomato-4
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
In other vessel, saute whole tomatoes with little oil.
Allow it to cook in sautéing.
Mix altogether.
Grind to paste; add water, mix and keep.
In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion and saute well.
Add the above paste, salt, water (needed).
Allow it to boil.
Leave till gravey consistency.
Sprinkle coriander leaves.
Serve with tiffin items and rice.
CAULIFLOWER GRAVEY
Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp (receipe in POWDER section)
Coconut grated-1/4 cup
Cauliflower-1 small size
Option: Peas-1/2 cup
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
Method:
Clean the cauliflower with turmeric powder and water.
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.
In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion, tomato, peas, chopped and cleaned cauliflower, saute well.
Add the above paste, salt, water (needed).allow it to cook.
Leave till gravey consistency.
Sprinkle coriander leaves.
Serve with tiffin items and rice.
Option: can add 1 tbsp Bengal gram with onion while sautéing.
It gives thickness to gravey.
MUSHROOM GRAVEY
Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp
Coconut grated-1/4 cup
Button mushroom or flower mushroom-1 pkt
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.
In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion, tomato, mushroom and saute well.
Add the above paste, salt, water (needed).allow it to cook.
Leave till gravey consistency.
Sprinkle coriander leaves.
Serve with tiffin items and rice.
CHENNA GRAVEY
Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp (recipe given in POWDER section)
Coconut grated-1/4 cup
Potato-2 sliced
Peas-1/2 cup
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.
In oil season mustard seeds, uraddal, curryleaves, add greenchillies, sliced onion, tomato, peas, potato, saute well.
Add the above paste, salt, water (needed).allow it to cook.
Leave till gravey consistency.
Sprinkle coriander leaves.
Serve with idly, dosa, rice, chapatti and poori.
TOMATO KULAMBO
Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp (receipe in powder section)
Coconut grated-1/4 cup
Big onion -1 sliced
Tomato-4
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
In other vessel, saute whole tomatoes with little oil.
Allow it to cook in sautéing.
Mix altogether.
Grind to paste; add water, mix and keep.
In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion and saute well.
Add the above paste, salt, water (needed).
Allow it to boil.
Leave till gravey consistency.
Sprinkle coriander leaves.
Serve with tiffin items and rice.
CAULIFLOWER GRAVEY
Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp (receipe in POWDER section)
Coconut grated-1/4 cup
Cauliflower-1 small size
Option: Peas-1/2 cup
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
Method:
Clean the cauliflower with turmeric powder and water.
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.
In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion, tomato, peas, chopped and cleaned cauliflower, saute well.
Add the above paste, salt, water (needed).allow it to cook.
Leave till gravey consistency.
Sprinkle coriander leaves.
Serve with tiffin items and rice.
Option: can add 1 tbsp Bengal gram with onion while sautéing.
It gives thickness to gravey.
MUSHROOM GRAVEY
Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp
Coconut grated-1/4 cup
Button mushroom or flower mushroom-1 pkt
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.
In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion, tomato, mushroom and saute well.
Add the above paste, salt, water (needed).allow it to cook.
Leave till gravey consistency.
Sprinkle coriander leaves.
Serve with tiffin items and rice.
CHENNA GRAVEY
Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp
Coconut grated-1/4 cup
Chenna-1/2 cup
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Mustard seeds, uraddal, curry leaves
Oil
Salt
Method:
Soak the chenna anight and cook it with salt.
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.
In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion, tomato and saute well.
Add the above paste, chenna, salt, water (needed).
Allow it to boil.
Leave till gravey consistency.
Sprinkle coriander leaves.
Serve with tiffin items and rice.
SUKKATIKKAI GRAVEY
Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp
Coconut grated-1/4 cup
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
The small raw vegetables in greens (manathakkali keerai)-1/2 cup
Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.
In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion, tomato and saute well.
Add sukkatikkai and mix once.
Add the above paste, salt, water (needed).allow it to cook.
Leave till gravey consistency.
Sprinkle coriander leaves.
Serve with tiffin items and rice.
RIDGE GUORD GRAVEY
Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp
Coconut grated-1/4 cup
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
Chopped Ridge guord-3/4 cup
Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.
In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion, tomato and saute well.
Add ridge gourd and saute well.
Add the above paste, salt, water (needed).allow it to cook.
Leave till gravey consistency.
Sprinkle coriander leaves.
Serve with tiffin items and rice.
VARIATION:
The same receipe will be suitable to do in bottle gourd and ash gourd.
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