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.  :)