Capsicum Masala

Ingredients:


Capsicum : 2(medium sized)
Onion       : 1(medium sized)
Tomato     : 1(medium sized)
cumin seeds : 1/2tsp
curry leaves (for seasoning)
ginger, garlic paste : 1tsp
Kasuri methi : 2 tsp
coriander powder : 1tsp
chilli powder : 1tsp
Amchur powder : 1tsp
oil : 1tsp
salt according to taste


Method of preparation:


1. Cut the capsicum, onion and tomato into small pieces.
2. In a wok or pan add 1tsp of oil. when the oil gets heated add cumin seeds and curry leaves. 
3. Now add chopped onions, When the rawness of onions gone add the ginger garlic paste.
4. Now add the chopped capsicum, fry it for 3-5 min with out lid
5. Now add tomato pieces, amchur powder, coriander powder, chilli powder, kasuri methi and salt.
6. Now saute it for 5min and the curry is ready ;)


Serve hot with Roti or Chapati or Rice  :)

Chimili / Sesame balls

Ingredients:
Sesame seeds/ nupappu : 1 cup
Grated Jaggery              :  1/2 cup


Method of preparation:
1. In a mixie jar take one cup of sesame seeds and grind them coarsely.
2. Now add the jaggery and again grind it coarsely( you can taste it now. if you need more sweetness you can add more jaggery. Measurement which i mentioned is general measurement or based on the taste which my family likes ).
3. Now take out that mixture and make it as balls.

Carrot Halwa

One of the most yummy Indian sweet is Carrot halwa/ gajar ka halwa.  9 out of 10 people will definitely like this sweet.

Ingredients:
Carrots  : 400gm
boiled milk: 1/2ltr
sugar : 3/4th cup
ghee : 6tsp
kaju : 8-10 nuts

Method of Preparation:
1. Grate the carrots.
2. Take a pan with 6tsp of Ghee. fry the kaju nuts and keep them aside
3. Now fry the grated Carrot in the same pan( in ghee) for 5-8min (you can see the change of color in carrot. It turns into light orange golden color)
4. Now add the milk
5. Now mix it well until it becomes thick paste(actually milk turns into kova)
6. Now add Sugar and fried kaju nuts to it
7. Mix it well for 5-8min.

yummy yummy Carrot Halwa is ready. Enjoy with your near and Dear ones :)  :)

Sending this entry to  http://vardhiniskitchen.blogspot.com/2011/12/zesty-palette-series-2-sinful-delights.html


with luv,
Sruthi :)

Chegodilu / Metha chegodilu

Ingredients:

Rice flour  : 1cup
water         : 1cup
moong dal : 1tsp
cumin seeds/ jeera : 1/2 tsp
salt to taste
chilli powder : 1/2 tsp
oil : for deep fry

Method of preparation:

1. Take a vessel and fill it with a cup of water and moong dal. let it boil for 10-12min.
2. Now add jeera, salt and chilli powder to it and let it boil for 2-3min.
3. Now switch off the flame and add rice flour and close it with lid. leave it like that for 10-15min with lid.
4. Now take a pan with oil for deep fry and let the oil get heat.
5. Mean while take that rice flour mix and mix it well with hand like chapathi dough and make bangle shaped rings thickly.
6. Now deep fry those rings. fry them until they become as golden brown color.

These rings tastes good as they are warm.. enjoy the lovely evening <3 <3

Sending this entry to  http://vardhiniskitchen.blogspot.com/2011/12/zesty-palette-series-2-sinful-delights.html



with luv,
Sruthi :)

Guthi Dondakaya Curry / Tindora Curry

Ingredients:

Tindora [dondakaya] -1/4 kg

Oil - 1/4 cup

Corriander - 1/2 a bunch

Black gram/Urad daal - 1 tsp

Bengal gram/chana dal/ pachi senagapappu - 1 tsp

Cumin seeds - 1 tsp

Mustard - 1 tsp

Tamarind - 2 inch

Green chillis - 4

Ginger - 1/2 inch

Salt to the taste

Method of Preparation:

1. Slit tindora / Dondakaya on 4 sides

2. Heat the 1/4 cup oil in a pan and fry tindora for about 3 - 5 min and remove

3. In the same pan add urad daal,channa daal,cumin seeds,mustard seeds and fry

4. In a mixi-jar add corriander,fried seasoning,green chillis,ginger,salt and grind into paste

5. In the same pan, add the grounded paste and fry it for 3-5 min (cook it in low flame)

6. Now add the tindora pieces also and fry it for 3-5 more min(cook it in low flame).

Goes well with hot rice

Green Gram bullets

Ingredients:


Green gram ( whole moong daal) - 250 g , soak overnight
Rice flour - 4 tsp
Asafoetida ( Hing) - a pinch
Green chillis - 4 , finely chopped
Ginger - 1 inch, finely chopped
Salt - to the taste
Oil - for deep fry

Method of preparation:

1. Grind the soaked green gram daal coarsely without adding water.

2.Add rice flour,chopped ginger,asafoetida,chopped chillis and salt in the grinded paste.

3.Make the bullets, if the consistency is not proper to get the shape,can add some rice flour again.

4. Deep fry the bullets with simmer flame until they turn brown

serve with tomato ketchup / green chutney

Spinach Rice

Ingredients:

Spinach - 1 bunch
Rice - 2 cups
4-6 green chillies (As per your spice level)
ginger - 1/2 inch
salt - as per taste
garlic - 2 pods(medium sized)
corn kernels - 1 cup (Optional)
capsicum - 1 chopped in strips (optional)
onion - 1 medium size cut in strips
1 tomato - chopped finely
1tbsp cashew nuts (Optional)
oil


Method of Preparation:


1. Cook rice (using 1:2 ratio of rice to water. add a tsp of oil into the rice before it is boiled, so that rice will not become sticky). Once rice is cooked spread it out in a wide pan and cool it.
2. Blanch spinach and drain it well. Once its well drained add spinach, green chillies, garlic and ginger into a mixie and grind it smooth paste. (don't add too much water)
3. In a wok add oil. Once oil is hot add cashew nuts, fry till they are light brown then add onions.
4. Once onions turn brown color add capsicum, corn and tomato. Cook for 5 more minutes
5. Now add spinach paste and cook for 1 more minute. (To avoid decolorization of spinach don't cook too much after adding spinach paste.)
6. Now add rice and salt and mix well. Remove from stove.


Serve hot with Raita :)

Bhendakaya pachadi (Bhendi chutney)

Ingredients:

Bendakayalu [Oakra] -- 250 gm

Green chillis -- 4

Dry red chillis -- 6

Tamarind -- 1/2 a lemon size

Salt -- to the taste

Oil-- 5 tsp

Urad daal [minapappu] -- 3 tsp

Cumin seeds -- 2 tsp

Mustard seeds -- 2 tsp

Asafoetida(hing) -- 1/4 tsp

Turmeric --- pinch

curry Leaves -- 6 leaves

Method of preparation:

1. Cut Bhendi into 1/2 inch pieces.

2. Heat 2 tsp oil in a pan and drop bhendi into it and fry till it done.

3. Heat 1 tsp oil and add urad daal,asafoetida(hing),1 tsp mustard,1 tsp cumin, green chillis and dry red chillis and fry till done.

4. In a blender add the fried bhendi, and the fried seasoning,salt,turmeric,tamarind and grind it into paste.

5. Now heat remaining oil and fry curry leaves,mustard ,cumin and add it to the ground paste.

Goes well with white rice or Dosa's.

Spicy Tomato curry

Estimated preparation time: 10-15 min


Ingredients:


Tomatoes - 5 (medium sized)
Onions - 2 (medium sized)
Ginger garlic paste - 1tsp
Chilli powder - 2tsp
Bay leaf - 1
Garam masala - 1/2 tsp
Cashew nuts - 10 (soak them in water for 20-30min)
Chopped coriander - 1tsp
Oil and Ghee - 1tsp each


Method of preparation:


1. Make a fine paste of soaked cashew nuts using just enough water. Keep it aside.
2. Cut the onions into small pieces. wash and cut the tomatoes into small pieces but little bigger than onion pieces.
3. Heat oil in a wok, add bay leaf, grated onions and ginger garlic paste. Fry till golden brown.
4. Add cashew paste, salt and chilli powder. If required add water and cook for a while.
5. Add cut tomatoes and switch off the flame. Allow tomatoes to cook in the same heat. Tomatoes are not to be over cooked. 
6. Finally add chopped coriander leaves and garam masala.

Serve hot with roti, naan, kulcha or poori.

Special cashew nut curry

Estimated preparation time: 15 - 20 min


Ingredients:


Raw cashew nuts - 250gm
Chilli powder - 2 tsp
Turmeric powder - a pinch
Coriander powder - 1 1/2 tsp
Garam masala - 1/2 tsp
Coconut (grated) - 1cup
Small Onions: 2
Mustard seeds - 1/4 tsp
Curry leaves
Oil and Salt as required


Method of preparation:


1. Heat oil in an another wok, fry together coconut and one small onion pieces till golden brown.Let it be cool and grind it well. keep this mixture a side.
2.  Heat the oil in a pan, fry the cashew nuts for 5 minutes.
3. Add chilly powder,coriander powder,turmeric powder,garam masala and salt.
4. Add coconut mixture into the curry and add lil water. Allow it to boil for 3-5  min.
5. Mean while heat oil in another wok add mustard seeds and allow it to splutter,add another small onion pieces and curry leaves.
6. Add this seasoning to the boiled curry.


Goes well with roti's, naan's and kulcha's.

Babycorn Capsicum curry

Estimated preparation time: 20 - 25 min


Ingredients:
             
              Baby corn – 4 sticks
     Capsicum -1

               Onion – 1

               Tomato – 1

               Ginger garlic paste – 1 tsp

               Chilli powder – 1 tsp

               Turmeric powder – a pinch

               Coriander powder – ½ spoon

     Garam masala - 1 tsp

               Coconut milk– 3 spoons

               Mustard seeds and urad dhal – 1 tsp

               Curry leaves – a few

               Salt and oil – As required

Method of preparation:

1.            Cut Baby corn, Capsicum, Onion and Tomato into small pieces.

2.            Cook Baby corn pieces by adding Turmeric powder and little salt in pressure cooker.

3.            Heat a pan. Add oil, Mustard seeds and Urad dhal. Once it splutters, add Curry leaves, Onion and capsicum.

4.            Fry all the above items till it becomes golden brown in color. Then add Tomatoes and fry till it becomes soft.

5.            Then add Ginger Garlic paste, Chili powder, Coriander powder, Garam masala and salt.

6.            Once the raw smell of masala goes, add the cooked Baby corn and fry for sometime. Then add the required Water and cook for sometime.

7.            Finally add Coconut milk into the Baby corn gravy.

Goes well with Chapathi

Capsicum Tomato curry

Estimated preparation time: 25min

Ingredients:

2 large green capsicums/bell peppers, cut into medium sized squares

1 large onion, finely chopped

1/4 tsp ginger garlic paste

2 tomatoes, cut into big pieces

1 tsp red chilli pwd

1/4 tsp turmeric pwd

1 tsp coriander pwd

1/2 tsp kasuri methi/dry fenugreek leaves

1 1/2 tsps roasted sesame seeds pwd

1 1/2 tsps roasted peanuts pwd

salt to taste

few curry leaves

1 tbsp oil

chopped coriander leaves for garnish

Method of preparation:

1. Heat oil in a heavy bottomed vessel, add chopped onions and curry leaves and fry till onions turn transparent. 

2. Add ginger-garlic paste and saute for 3 min. 

3. Add red chilli pwd, turmeric pwd, coriander pwd and salt and combine. 

4. Add the chopped capsicums and tomatoes and fry for 7-8 mts,without lid.

5. Add a cup of water and cook for approx 10-12 mts with lid on low to medium flame. Allow the gravy to thicken.
3

6. Add the ground nut and sesame seeds powders and kasuri methi and combine. Cook without lid for 5 mts. Turn off heat. Remove onto serving bowl and garnish with chopped coriander leaves.
4

Serve with rice or rotis.  :)

Paneer Butter Masala

Expected preparation time: 30min

Ingredients:

Paneer/ cottage cheese : 250 gms

Onions : 2 (Blanched and pureed)

Tomatoes : 2 (Blanched and pureed)

Butter : 3 tsp

Ginger garlic paste : 1 tsp

Garam masala : 1 tsp

Coriander powder : 1 tsp

Red chilli powder : 2 tsp

Cashew nut paste : 2 tsp

Turmeric powder : 1/2 tsp

salt

Method of preparation:

1) Cut the paneer into small cubes and fry them in 1 tsp of butter. Soak them in warm water (so that they remain soft). 

2) In the same kadai add remaining butter and add onion puree. Saute till it turn light brown colour.

3) Now add ginger garlic paste and saute it for 5 more min

4) Then add the red chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and saute for sometime (5 to 10 min).

5) Now add the paneer cubes and little amount of water. Saute it till the gravy becomes thick.

Paneer butter masala is ready. Serve hot with roti or naan or kulcha. It tastes good with rice items also  :)

Paneer Capsicum Curry

Expected preparation time: 20min


Ingredients:
Paneer or Cottage cheese : 200gms
Capsicum : 2
Tomato : 2
Onion : 1
Green chilli : 2 (medium sized)
Garlic - 4-5 pieces
Ginger (small piece)
Tomato sauce : 4 tsp
Chilli Sauce : 2 tsp
Soya Sauce : 1 tsp
Oil : 4 tsp
Salt


Method of preparation:
1) Cut the paneer/ cottage cheese into small cubes. keep it aside.
2) Cut the Onion, ginger, garlic and green chillies into very small pieces. keep them aside.
3) Cut the tomato and capsicum into thin and long pieces(vertically). keep them aside.
4) Take a pan, add oil, let it heat for a while (just for 30 sec)
5) Now add onion, green chilli, ginger and garlic pieces. Fry them for 2-3 min
6) Now add capsicum and paneer. fry them for 5-8 min
7) Now add tomato pieces, salt and add a small amount of water ( a small cup). Now close with lid. let it boil for 5-8 min.
8) Now add the tomato sauce, chilli sauce and soya sauce. Fry it for a minute.


Hot hot paneer capsicum curry is ready. Serve with Roti  :)

Aloo masala curry

Expected preparation time: 20min


Ingredients:


aloo - 3
onion - 3
dried red chilies - 2 or 3 (depends on spiciness you need)
jeera or cumin seeds - 1 tsp
cinnamon - 1 small stick
cloves - 3 to 4
salt
oil - 5tsp


Method of preparation:


1) Cut aloo into big pieces. boil aloo pieces along with its skin. add some salt while boiling aloo.
2) After boiling the aloo, remove the skin of the aloo pieces and keep it a side
3) Now for gravy, grind onion pieces, dried red chillies, jeera, cinnamon, cloves and salt into a fine paste.
4) Now heat the oil in kadai, then add the paste.
5) Let it cook for 8-10min.  stir it occasionally.
6) Now add the boiled aloo pieces. cook it for 3-5min


hot hot aloo masala curry is ready.
serve hot with RICE or ROTI  :)

Cashew Nut Curry

Expected preparation time: 30 min


Ingredients: (for curry)


Cashew Nuts / Kaju pieces – 100 gms

Tomatoes – 2

Onion – 1

Grated Cheese – 1 Tbsp

Khova – 1 Tbsp

Ghee or Clarified Butter- 1 Tbsp

Jeera / Cumin Seeds – 1/2 tsp

Salt

Ingredients: (for Gravy)

Onion – 1


Ginger + Garlic Paste – 1 tsp


Green Chillies – 2 small sized


Red Chilli Powder – 1 Tbsp


Turmeric Powder – 1/4 tsp


Chopped Coriander – 1 cup


Cardamom – 1


Coriander Seeds or Dhaniya – 1/2 tsp


Cumin Seeds or Jeera – 1/2 tsp


Soanf / Fennel Seeds- 1/2 tsp


Cashew Nuts – 5-6

Method of preparation:

1)  prepare Tomato puree. Keep aside.

2) Add all the Kaju Curry Gravy Ingredients listed above to a mixer jar and grind it in a mixer grinder to a smooth paste.                                                                                        

3) Heat Ghee in a pan, add Jeera. Once Jeera/Cumin seeds splutter, add chopped Onions and fry until the Onion pieces look a bit transparent. Then add Tomato puree and fry till the Ghee separates out from rest of the mixture..
4) Now add the ground Kaju Curry Gravy paste from step 2 to the pan. Add water and cook for 5 min. Then add Khova, Cheese, Cashew Nuts and Salt and mix all the ingredients ensuring they all blend well. Again cook on a low flame for 5 min and then remove from the flame.
5) Garnish with coriander leaves.
6) Serve hot with Roti or kulcha or naan :)