KADAAI CORN BELLPEPPER
INGREDIENTS
American sweetcorn- ½ no. cooked
Diced and boiled potato-1/2 no.
Bell pepper(Capsicum)- ½ no.
Tomato- 1
Diced onion-1/2 no.
Oil,coriander leaves
Salt per taste
Turmeric powder
Whole garam masalas-few
For grounded paste:
Onion(big)- 2 no.
Ginger-1/4 inch
Garlic- 4 pods
Cumin seeds-1 tsp
Pepper- 1 tsp
Dhaniya or dhaniya powder- 1tbsp
Dry chilly-1 or 2
METHOD
Heat kadaai with 2 tbsp of oil.
Add sliced onion,jeera,pepper,dry chilly,ginger,garlic together.
Sauté well.
Add dhaniya powder and turmeric powder.
Grind to paste.
Note: in case of adding whole dhaniya,add with onion while sauting.
Cut the tomato and take out the pulp separately and the outer layer is cut to cubes.
Dice the onion.
Keep the corn kernels separately.
Dice the capsicum .
Heat kadaai with 3 or 4 tbsps of oil.
Season whole garam masalas.
Add diced onion,sauté for few mts.
Add tomato pulp,sauté well.
Add grounded paste and sauté well.
Add some water,when it starts boiling ,add corn,capsicum,potato,diced tomato.
Add salt and coriander leaves.
Close the lid and simmer for 5 -10 mts.
Now the gravey is ready for NAAN,PULAO AND ROTI VARIETIES
Note: All colours of bellpeppers can be used.
As per choice ,can use only pepper instead of dry chilly with qty increased.
KADAAI VEG SUBJI
Ingredients
Chopped onion-1/2 cup
Tomato puree-1/2 cup
Chopped vegetables-carrot,babycorn and whatever u have(steam cook or oven cooked with salt)
Chopped capsicum-1/4 cup
Salt
Oil and butter
Sauté with oil and grind:
Small onion-1/2 cup
Ginger and garlic-few pieces
Dry roast and powder:
Jeera-1/2 tsp
Dhaniya-1 tbsp
Dry chilly-2 – 4
Aniseeds(sombu)-1/4 tsp
Method
Heat oil ,add chopped onion,sauté well.
Add capsicum,sauté.
Add grounded paste of onion,ginger and garlic.
Mix well.
Add tomato puree,sauté well till it gets to dry.
Add powder,salt,turmeric powder,sauté well.
Add precooked vegetables,if need water.
Boil altogether.
Add butter atlast.
Sprinkle coriander leaves.
MUSHROOM GRAVEY
Ingredients
Chopped onion-1/2 cup
Tomato puree-1/2 cup
Chopped mushroom-1 cup
Chopped capsicum-1/4 cup
Salt
Oil and butter
My masala powder-1 or 2 tbsp(depends on spice u need)
Sauté with oil and grind:
Small onion-1/2 cup
Ginger and garlic-few pieces
Method
Heat oil,season cinnamon,cloves and elaichi.
Add chopped onion,sauté well.
Add capsicum,sauté.
Add grounded paste of onion,ginger and garlic.
Mix well.
Add tomato puree,sauté well till it gets to dry.
Add my masala powder,salt,turmeric powder,sauté well.
Add mushrooms.
Boil altogether.
Add butter atlast.
Sprinkle coriander leaves.
MUSHROOM SPRINGONION GRAVEY
Ingredients
Sliced onion-1 cup
Ginger,garlic,curryleaves-few
Chopped onion-1/2 cup
Chopped tomato-1/2 cup
Cumin seeds-1/2 tsp
Chopped capsicum-1/4 cup
Chopped springonion leaves-1/2 cup
Chopped mushroom-1 cup
Dry roast and powder:
Jeera-1 tsp
Pepper-1/2 tsp
Dhaniya-1 ½ tbsp
Cloves-2
Dry chilly-2
Salt,oil,butter
Method
Sauté sliced onion ,ginger,garlic and curryleaves with oil and grind as paste.
Heat some oil and butter if need.
Season jeera.
Add chopped onion and springonion,sauté well.
Add tomatoes,sauté well.
Add grounded onion paste,sauté well.
Add capsicum,sauté lightly.
Add powdered masala,mix.
Add little water and salt.
Close the lid and boil well in medium flame.
Add mushroom and cook till done.
Sprinkle springonion.
GRAVEY WITH LESS OIL
Ingredients
Big onion-3
Tomato-2
Cashewnuts-5
Coriander leaves,,salt
Vegetables boiled or paneer or non-veg required
Cinnamon,cloves,aniseeds,elaichi-few
Masala powder and chilly powder-1 tsp
Dhaniya powder-2 tsp
Turmeric powder-1/4 tsp
Oil-1 or 2 tsp
Method
Prick the onion(with skin) with a fork and cook in direct fire(low flame).
Rotate on all sides and cook till the skin becomes black,so that onion cooks inside.
Peel the skin and grind as paste.
Cut tomatoes to 4 ,add cashew nuts and cook in boiling water.
Strain water and puree it.
Keep the water to use atlast.
Heat oil and season masala products.
Add onion paste,sauté well.
Add all powders,mix well.
Add tomato cashew puree ,mix well with salt.
Add boiled veg,remaining water,required salt.
Boil till gravey consistency.
Sprinkle coriander leaves.
VEG PANEER CHENNA MASALA
Ingredients
Chopped onion-1 cup
Chopped tomato-3/4 cup
Jeera-1/2 tsp
Chilly powder-1 tsp
Dhaniya powder-2 tsp
Turmeric powder-1/4 tsp
Garam masala powder-1/2 tsp
Ginger garlic paste-1 tsp
Curd-1/2 cup
Kasoori methi-1/2 tsp
Cashew paste-1 tbsp
Sliced capsicum,babycorn-1 cup
Paneer cubes-1/2 cup
Cooked chenna-1/4 cup
Oil,butter,salt
Fresh cream-1 tsp
Method
Heat oil and butter.
Add jeera,let it splutter.
Add onion,sauté till brown colour.
Add gingergarlic paste,sauté.
Add all powders,sauté well.
Add tomatoes,sauté well with little salt.
Add curd,mix well.
Add cashew paste,mix well.
Add capsicum,babycorn,salt.
Cook it.
Add paneer,chenna,mix and close the lid for few mts.
Add kasoori methi,off stove.
Sprinkle coriander leaves.
BRUSSEL SPROUTS WITH BAJJI MIRCHI
Follow any one of the recipes above.
Slice the bajji mirchi without seeds,saute well in oil.
Ingredients
Chopped onion-1 cup
Garlic-4 flakes
Tomato-1
Garam masala powder-1 tsp
Cinnamon,cloves,aniseeds,elaichi-few
Drychilly-2
Oil,salt
Cleaned and chopped broccoli-1 cup
Green peas-1/4 cup
Method
Cook broccoli and peas with turmeric powder and salt.
Sauté onion,garlic and chilly with oil.
When it is ¾ th sauted ,add tomato pieces and sauté lightly.
Add masala powder.
Cool and grind it.
Heat oil,add masala products.
Add grounded masala and sauté well.
Add cooked veg,salt and boil in sim till gravey consistency.
Sprinkle coriander leaves.
Ingredients
For chaphathi:
Wheat flour-1 cup
Soya flour-1/4 cup
Salt
Water
Method
Make a soft chapatti dough and prepare after 1 hr.
For curry:
Chopped onion-1/2 cup
Cooked (3/4th )moongdal-1/2 cup
Cooked potato-2
Cinnamon and cloves-2
Curry leaves and coriander leaves
To paste:
Coconut-1/4 cup
Kuskus-1 tbsp
Roasted dal(pottukadalai)-2 tsp
Ginger,garlic-few
Green chilly-as per spice
Corianderleaves-1/4 cup
Method
Heat some oil,add cinnamon and clove.
Add onion,sauté for 2 mts.
Add moongdal,turmeric powder,mashed potato,salt.
Mix evenly.
Add required water.
Add the grounded paste of coconut with masal.
Mix well.
Add sufficient water,curry leaves and coriander leaves.
Boil till raw smell goes.
POTATO VS TOMATO
ingredients
chopped potato-1 cup
chopped tomato-1/2 cup
dry chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp
Method
Season Mustard seeds, urad dal, chana dal ,chilly and curry leaves with oil.
Add potato and tomato and sauté lightly.
Add turmeric powder, sambar powder and salt.
Add water.
Mix and close with lid.
Cook till it is tender.
Leave some tomato juice.
Serves with chaphathi , plain rice and curd rice.
Variation: brinjal and potato with tomato can be done in the same method.
CLUSTER BEANS FOR CHAPPATHI
Ingredients
Tender cluster beans-1/4 kg
Jeera-1/4 tsp
Mustard seeds, urad dal, dry chilly and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp
Method
Cut the edges of the c.beans and use lenghtly.
Season Mustard seeds, urad dal, jeera, dry chilly and curry leaves with oil.
Add cluster beans.
Add turmeric powder, sambar powder and salt.
Add water.
Mix and close with lid.
Cook till it is tender.
Leave 2 tbsp of water with veg.
Serves with chappathi.(soak the chappathi with c.beans and its water and eat)
http://folicfoods.blogspot.com/2009/10/curry.html
DAL GREENS CURRY
Ingredients
Green gram-1 cup
Manathakali greens-1 bunch
Garlic-3 pods
Jeera-1/4 tsp
Sambar powder-1 tsp
Small onion chopped -1/4 cup
Dhaniya powder-1/2 tsp
Salt
Scrapped coconut-1 tbsp(option)
Oil
Method
Dry roast green gram till smell comes.
Cook with turmeric powder till tender.
Mash coarsely.
Heat some oil,add jeera ,dry or greenchilly(as per taste),curryleaves,onion and garlic.
Sauté for a while.
Add clean and chopped greens,sauté well in sim till cooked.
Add sambar powder,dhaniya powder,coconut and mix well.
Add mashed dal,salt and required water.
Boil for 2 mts.
Serves well with chapathi,rice and even dosa.
FOR SOME OTHER VEG SIDEDISHES,REFER:
http://sidedishees.blogspot.com/2009/03/dry-curries-poriyal.html
VEGETARIANS MAKE THE SAUTED CHICKEN RECEIPE AVOIDING CHICKEN,WITH VEGETABLES(SEE BELOW FOR LINK)
FOR NON -VEG REFER:
http://chickenkoli.blogspot.com/2009/01/dry-chicken-fries.html (SAUTED CHICKEN)
http://chickenkoli.blogspot.com/2009/11/special-receipes.html
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