GRAVY

Method

• Cut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water.
• Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and pepper corns. Fry for few minutes.
• Then add eggplants and fry for another 2 minutes.
• Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens.
• Serve hot with vegetable pulao.
  

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.
  

Method

• Powder together cloves, coriander seeds, cumin seeds, cardamom, poppy seeds and keep aside.
• Mix onion and tomato pieces and grind to a smooth paste. Keep aside.
• In a large dish, add the above paste and powder, ginger-garlic paste, red chili powder, turmeric, salt, yogurt and cauliflower florets. Mix well and keep aside.
• In a deep non-stick skillet, heat oil, add curry leaves and coriander leaves.
• Immediately add the above cauliflower mixture and fry for five minutes on high heat.
• Now reduce the heat to just below medium and add one cup of water, stir and cover.
• Cook until the sauce thickens.
• Serve hot with any kind of rice, paratha, dosa and puri.
  

Note : Serves 6

Method

• Make a batter out of the 2 tbsp corn flour and all the chapathi flour. To this, add crushed ginger, garlic, red chili powder, salt, cumin seeds, lemon juice, 1/2 tsp soya sauce and coriander leaves.
• Dip the cauliflower flowerets in it and fry till golden brown in color. Drain and keep aside.

Method

• Take the paneer into a bowl and press with your fingers until it is smooth.
• To this, add corn flour, baking powder, pepper powder, chopped green chilies, cashews, little garam masala, salt and mix well.
• Make small balls from this mixture and fry in hot oil until golden brown. Keep them aside.
• Heat 3-4 tbsp of oil in another pan and fry the chopped onions until golden.
• Also add ginger-garlic paste, turmeric, chili powder, coriander powder and fry for few more minutes.
• Then add tomato puree and cook until the oil separates.
• Now add 1 cup of water, remaining garam masala, salt and cook until the gravy thickens.
• Add the above prepared koftas to the gravy and serve hot.
  

Note : Serves: 6-8

Method

• Heat the oil in a pan and add the cumin seeds and asafoetida.
• When they crackle, add the ginger-green chili paste, chopped spring onions, capsicums and saute for 2 minutes.
• Add the baby corn, turmeric powder, chili powder, tomato, tomato puree and salt and saut� on a slow flame for 4 to 5 minutes till the baby corn is cooked.
• Add the paneer and toss lightly.
• Garnish with the chopped coriander and serve hot.

Note:Serves: 4

Method

• Beat the yogurt well and keep aside in refrigerator to cool.
• In a little oil, fry cumin seeds, green chilies and ginger-garlic paste for 2 minutes.
• Peel potatoes and cut into small pieces and fry in the above paste.
• Add salt and mix well. Remove from heat and let it cool.
• Add the potato pieces to the yogurt and mix well.
• Serve with vegetable pulao
  

Method

• Heat oil in a pan, add spinach paste and saute till cooked and dry.
• Add mashed potatoes, mashed green peas, green chili paste, salt, and lemon juice. Mix well and remove from the heat.
• Cool and make 10 equal parts.
• Flatten each ball, put 1 cashew nut in the middle and make a flat ball.
• Roll in the semolina and shallow fry in oil until golden brown.
• These are served as a side dish in Lunch or Dinners.
  

Method

• Grind together the cardamoms, cloves and cinnamon sticks. Put aside until for further use
• Boil potatoes until half cooked. Peel while still warm.
• Pierce each potato 2-3 times with thin wooden toothpick.
• Heat oil in a pan, fry potatoes on medium heat until floating on top and golden brown in color.
• Drain excess oil and keep aside.
• To the yogurt, add salt, gram flour and 1 cup of water. Whisk well until smooth.
• Reheat 4 tbsp of the same oil in another pan.
• Add red chilies, cardamoms and fry for a minute. Remove from the flame, allow to cool and then pour into the yogurt, stirring continuously.
• Return to the flame and bring to a boil.
• Now add potatoes to the yogurt mixture along with ginger powder, fennel powder and ground masala.
• Cook over medium heat for 5-10 minutes or until the curry thickens.
• Serve hot with plain rice or pulao rice.

Note: Serves: 4

Method

• Boil the mushrooms in salt water for few minutes.
• Mix poppy seeds, cashews and grind to a smooth paste. Keep aside
• Heat oil in a pan and fry the chopped onions until brown.
• Add ginger-garlic paste, chili powder, turmeric, chopped green chilies, cashews-poppy seeds paste, salt and stir well.
• Fry for 5 minutes.
• Then add boiled mushrooms. When the pieces are tender, add garam masala and cream.
• Mix well, cook for few more minutes and remove.
• Serve hot with any pulao or chapathies.
  

  Note: Serves: 4-6