Mamidikaya Pappu

Ingredients

1.Raw mango (roughly chopped) - 11/4 cup(use less if the mango is more tangy)

2.Toor dal - 3/4 cup

3.Tomato - 1(chopped)

4.Onion - 1small(chopped)

5.Green chillies- 3(chopped)

6.Turmeric powder - 1/4tsp

7.Salt - to taste

For seasoning

1.Ghee - 1tsp

2.Oil - 1tsp

3.Mustard seeds -1/2tsp

4.Cumin seeds - 1/2tsp

5.Red chilli -1

6.Hing -pinch

7.Curry leaves - few

Method

1.Wash the toor dal with water and add 21/2 cups water.To this add mango,tomato,onion,green chilli,red chilli powder,turmeric powder and salt.Pressure all the ingredients until three whistles.

2.Once the pressure gets released open the lid and mix well.

3.Heat oil and ghee in a vessel.Add mustard seeds,once it starts spluttering add cumin seeds,dry red chilli,hing and curry leaves.Mix this seasoning to the dal.

4.Serve with rice or roti.

Cabbage pesarapappu koora

Ingredients

1.Cabbage(shredded) -4cups

2.Moong dal - 1/4 cups +2tbsp

3.Salt - to taste

4.Red chilli powder - 1/2tsp

5.Ginger garlic paste - 1/2tsp

6.Coriander powder - 1/2tsp

7.Turmeric powder - 1/4tsp

8.Onion - 1 medium(chopped)

For seasoning

1.Oil - 3tbsp

2.Mustard seeds - 1/2tsp

3.Cumin seeds - 1/2tsp

4.Curry leaves -few

5.Chana dal -1/2tsp

Method

1.Heat oil in a pan.Add mustard seeds,once it starts spluttering add cumin seeds,chana dal and curry leaves.

2.Add chopped onion and fry till it changes nice color.Add ginger garlic paste and fry for a minute.

3.Add Cabbage.turmeric powder,salt and mix well.Fry for 3-4 mts.Add coriander powder and mix well.Sprinkle some water and cover the lid.Cook in medium flame for 10-12mts until the cabbage and moong dal gets cooked.

4.Turn the flame to high and cook for 2-3mts.Transfer the curry into bowl and serve with rice or roti.

Cauliflower tomato curry

Ingredients

1.Cauliflower - 1 big (cut into florets)

2.Tomatoes - 3(finely chopped)

3.Salt - to taste

4.Turmeric powder - 1/2tsp

5.Red chilli powder - 1tsp

6.Maggie masala - 1packet

7.Amchoor powder - 1/2tsp

8.Biryani masala -  1 tsp

9.Ginger garlic paste - 1tsp

10.Oil - 3tbsp

11.Garam masala - 1/4 tsp

Method

1. Heat oil in a wide pan.Add onions and fry for 2mts.Add ginger garlic paste and fry 2mts.

2.Add chopped tomatoes and saute till tomatoes becomes soft.Add salt,turmeric powder,red chilli powder,biryani masala, maggie masala,amchoor powder and fry for 1mt.

3.Add cauliflower to the tomatoes and mix well till the masala coats well to the gobi.Sprinkle 3tbsps water to the cauliflower and cook in medium high flame by covering the lid for 7-8mts.Remove lid and gently stir in between.

4.Once the cauliflower gets cooked,turn off the flame.

5.Serve with rice,roti.

Moghalai Gobi mussalam

Ingredients

1.Cauliflower - 1big(cut into small florets)

2.Tomatoes  - 2 big(finely chopped)

3.Salt -  to taste

4.Milk - 1/2 cup

5.Heavy cream - 1/4 cup

6.Cashew nut paste - 2tbsp

7.Grated paneer - 1tbsp

8.Onion - 1(minced)

9.Coriander powder - 1tsp

10.Turmeric powder - 1/2 tsp

11.Red chilli powder - 1tsp

12.Garam masala - 1/2 tsp

13.Green chillies - 2(chopped)

14.Oil - 3tbsp

15.Ginger garlic paste - 1tsp

Method

1.Heat oil in a deep bottom pan.Add minced onions ,green chilli and fry for 3mts.Add ginger garlic paste and fry for 2mts.

2.Add finely chopped tomatoes and fry till tomatoes cooks well.

3.Add cashew nut paste and fry for a minute.Keep stirring to avoid any burning.

4.Add cauliflower,red chilli powder,salt,turmeric powder,coriander powder and mix well.

5.Add milk,heavy cream to cauliflower and cook in medium flame till the cauliflower  cooks well and the gravy becomes slightly thickened.

6.Add garam masala and cook for 2mts. Turn off the flame and sprinkle grated paneer.

7.Serve with chapatti.

Notes: 1.Use 1cup tomato puree in place of tomatoes.

 2. If necessary add little water to cook the cauliflower.

Prawns curry

Ingredients

1.Prawns - 1 kg(peeled,deveined)

2.Onions - 2 (chopped)

3. Tomato - 2(chopped)

4.Red chilli powder  - 2tsp

5.Salt -  to taste

6.Turmeric powder - 1/2 tsp

7.Ginger garlic paste - 2tsp

8.Green chillies - 4(slit in middle)

9.Curry leaves - few

10.Coconut paste - 1/2 cup

11.Coriander powder - 1tsp

12.Garam masala -1/2 tsp

13.Oil - 3tbsp

Method

1.Heat oil in a vessel.Add onions and fry for 4mts.To this add curry leaves,ginger garlic paste and fry for 2mts.Stir in between to avoid any burning.

2.Add chopped tomatoes and cook till tomatoes becomes soft.

3.Add shrimp,turmeric powder,salt,chilli powder,coriander powder.Mix well till the spices blends well to the shrimp.Cook  for 3-5mts in medium high flame.

4.Add coconut paste and cook  in medium flame by covering the lid for 20-25mts or till you get desired consistency.

5.Serve with rice or roti.

Paneer Butter Masala

Ingredients
1.Red onion - 1 big(chopped)

2.Tomatoes - 1cup(chopped)
3.Salt - to taste
4.Red chilli Powder - 1tsp
5.Coriander powder - 1/2 tsp
6.Kasoori methi - 1/2 tsp
7.Cashewnut paste - 2tbsp
8.Heavy cream - 1/4 cup
9.Buter - 4tbsp
10.Ginger garlic paste - 1tsp 
11.Sugar - 1tsp
12.Paneer - 1cup

Method

1.Heat deep bottom pan with 1tbsp butter.Once it starts melting add chopped onions and fry till onions change into brown color.Transfer the onions into a bowl and keep this a side to cool it.

2.In the same pan fry tomatoes with 1tbsp butter and cook till tomatoes becomes slightly soft.Keep this a side and cool.

3.Blend onions and tomatoes separately into smooth paste  and transfer  this onion and tomato mixture into a separate bowls.

4.Heat 2tbsp butter and fry onion paste for 2mts.To this add ginger garlic paste and fry for 1mt.

5.Add tomato puree to onion paste and cook for a minute.Add crushed kasoori methi,cashew nut paste to onion and tomato mixture and fry in medium flame for 1minute.Add red chilli powder,salt,coriander powder and mix well.

6.Add 3/4 cup water to the onion,tomato mixture and boil this for 5mts.Add heavy cream,paneer,sugar and cook for 3-5 mts in medium low flame or till the gravy becomes slightly thick.

7.Serve with roti or paratha.

Mixed Vegetable Korma

Ingredients

1.Cauliflower - 2 cups

2.Carrot - 1 cup

3.Beans - 1cup

4.Potato - 1 1/2 cup

5.Sour curd - 1/2 cup

6.Salt - to taste

7.Turmeric powder - 1/2 tsp

8. Cashewnuts - 1/8 cup

9.Onion - 1(big size)

10.Oil - 4tbsp

11.Tomato - 1

12.Jeera powder - 1/4 tsp

13.Coriander powder - 1tsp

14.Red chilli powder - 1tsp

15.Garam masala - 1/2 tsp

16.Ginger garlic paste - 1 1/2 tsp

17.Green Peas  - 1/4 cup

Method 1.Heat 2tbsp oil in a vessel.Fry cashew nuts till it reaches nice color.Add onion and fry for 2mts.Add ginger garlic paste and cook till it reaches brown color.Keep stirring to avoid any burning.Turn off the flame and make into fine paste with cashew nuts with out adding any water.

2.Heat  2tbsp oil and add blended paste and fry for 1mt in medium flame.Add chopped tomatoes and cook till the tomatoes become soft.

3.Chop all the vegetables length wise and boil in microwave for 5mts by adding 2cups water.

4.Add boiled vegetables to the paste and mix well.Add turmeric powder,coriander powder,jeera powder,red chilli powder,curd and salt.Cook in high flame for 3mts.

5.Add 1 1/4 cup water to the vegetables and cook in medium flame for 13mts.Add  peas and cook in medium low flame for 10 mts untill you get desired consistency.

6.Serve warm with chapati or paratha.

Coconut milk Chicken curry

 

Ingredients

1.Chicken - 1whole(cut into bite size pieces)

2.Onion - 1(chopped)

3.Tomato - 2 medium(chopped)

4.Poppy seeds - 1tbsp

5.almonds slices - 2tsp

6.Milk - 2tbsp

7.Coconut milk - 2cups

8.Oil - 4tbsp

9.Red chilli powder - 2tsp

10.Coriander powder - 1 1/2tsp

11.Jeera powder - 1/2 tsp

12.Ginger garlic paste - 2tsp

13.Turmeric powder - 1tsp

14.Salt - to taste

 

Method

1.Marinate chicken with gingergarlic paste,salt,red chilli powder and turmeric powder for 20mts.

2.Soak poppy seeds in milk for 20mts and make a paste with almonds.Keep it aside.

3.In a pan add oil and heat it.Add chopped onions and fry for 2mts.Add tomatoes to this and fry till it becomes soft.

4.Add marinated chicken and cook in high flame for 2mts.Add turmeric powder,coriander powder,jeera powder and cook in medium high flame for 5mts.

5.Add coconut milk ,poppy seeds and almond paste to the chicken.Cook in medium flame for 20mts till chicken becomes soft and gravy becomes thick.

 6.Serve with rice or roti.