Gobi Capsicum Masala

Gobi Capsicum Masala

Ingredients:

1. 1 Cup Gobi florets cleaned
2. A small capsicum sliced thinly
3. 2 to 3 garlic cloves finely chopped
4. 1 Inch ginger finely chopped
5. 2 tomatoes finely cut
6. 2 onions cut into pieces
7. 4 to 5 cashew nuts
8. 1/2 Tbsp garam masala
9. 1 Tbsp red chilli powder
10. Salt as per taste
11. 2 Tbsp oil
12. 1/2 Tbsp mustard seeds and turmeric powder
13. 1 Tbsp fresh cream

Method:

Boil the gobi florets in water for 5 mins and drain all the water and keep aside.  Now take a pan on heater add 1 tbsp of oil. Once the oil is hot add garlic and ginger and fry it. Add onion and cashew nuts and fry till golden brown. Allow it to cool and then grind it in to paste.

Now take a container on heater add oil. Once hot add mustard seeds allow it to crackle. Add turmeric powder.Fry the capsicum  and tomatoes for few mins and then add gobi florets. Add the grinded paste to it. Add bit water, salt, red chilli powder, garam masala. Cook till the gravy thickens. Add fresh cream to it. Serve hot with chapati or naan

Capsicum Masala

The capsicum masala is usually prepared using green capsicum but this time I tried with all the three colour capsicum i.e red bell pepper, yellow pepper along with green. It was really good taste. With grated  coconut and roasted peanut powder made the capsicum masala more delicious and colourful.

Capsicum Masala

Preparation time: 10 mins

Cooking time: 15 mins

Ingredients:

1 Green Capsicum cut in to small pieces
1 Red bell pepper cut into small pieces
1 Yellow pepper cut into small pieces
1 Cup roasted peanut powder
1 Cup grated coconut
1 Tbsp oil
Salt as per taste
1 Tbsp mustard seeds.
A pinch of hing
1 Tbsp turmeric powder
1/2 Cup tamarind water
1 Tbsp Masala powder
1 Tbsp red chilli powder
A small piece of Jaggery
Fresh coriander leaves to garnish
Method:

Take a container on heater add oil once hot add mustard seeds allow it to crackle. Add turmeric powder, hing and now add capsicums and fry it.
Once the capsicum is fried  add tamarind water and 1 cup water and cook it.
Grind the coconut and add to it.
Add salt, masala powder, red chilli powder, Jaggery and cook till the gravy thickens.
Now add roasted peanut powder and cook for 2 mins till it mixes well with the gravy.
Garnish it with coriander leaves.
Serve hot with chapati or rice

Badanekai Yennegai

Badanekai yennegai is a common vegetable recipe prepared by South Indians especially karnataka people. It is consumed with jowar roti's as it makes a perfect combination. Its common to prepare yennegai with onion and garlic with lot of oil. But i have tried to present this yennegai with different touch. Ya without onion and garlic. Just try it !!!!!!!!!!!! it tastes good and different.

Badanekai Yennegai 

Preparation time: 10 mins

Cooking time: 15 mins

Ingredients:

Small size  brinjal (Badanekai ) 4 to 5
Coconut grated 1 Cup
A small piece  of ginger
1 Tbsp jeers
2 Tbsp roasted peanut powder and a tbsp jaggery
Fresh curry leaves and coriander leaves
3 to 4  green chilli's
Oil 2 Tbsp
Mustard seeds and turmeric powder 1/2 a Tbsp
Salt as per taste
Method:

Grind the coconut, ginger green chillies, jeera, coriander leaves and keep aside.
Now take a the brinjals and slit in so that we can fill the coconut stuffing.
Take a pan on heater add oil once hot add mustard seeds, allow it to crackle, add curry leaves, turmeric powder
Now place the stuffed brinjal and allow it to cook with closed lid
Once they are done add the remaining coconut paste and fry it with brinjals
Add bit water , salt, jaggery and cook for 5 mins till the gravy thickens
Add the roasted peanut powder mix well and cook for another 2 mins
Garnish it with coriander leaves
Serve hot with jowar roti's or chapati

Khoya Peas (Khoya matar)

Khoya  or khova matar is a spicy veg curry. Khova and peas are cooked in a spicy gravy and garnished with the cashew nuts. It is simple and quick recipe.

Khoya Peas (Khoya matar)

Ingredients:

Fresh peas 1 cup
1/2 cup khoya
2 medium size tomatoes
1 green chilli finely chopped
1 Tbsp red chilli powder
1 Tbsp garam masala
1/2 tbsp coriander powder
Finely cut cashew nuts pieces 2 tbsp
1 tbsp coriander leaves finely chopped
Salt as per taste
2 tbsp oil
Method:

Boil the tomatoes in water for 5 mins. Drain all the water and peel of the skin and cut in to small pieces.

Take a pan on heater add oil and once hot add khoya and keep on stirring till the khova colour changes. Add red chilli powder, garam masala, coriander powder, salt and cook for 2 mins. Now add the peas and tomatoes and chillies. Add little water (1/2 cup) and cook till the gravy is thick. Add cashew nuts and garnish with coriander leaves.

Avarekalu Usli

Avarekalu Usli is from Karnataka cuisine. It is spicy curry and can be consumed in the breakfast along with poha or even with the roti's. It is simple and easy recipe. It can prepared as dry curry or with gravy also. Here is a avarekalu usli with gravy.

Avarekalu Usli

Ingredients:

1 Cup avarekalu (hyacinth beans)
2 tomatoes finely chopped
1 Medium size onion finely chopped
1 Green chilli finely chopped
1 tbsp red chilli powder
Salt as per taste
Oil 1 tbsp
A small piece of jaggery
A fresh coriander leaves
A ginger 1 inch finely chopped
1/2 a cup grated coconut
Mustard seeds a small tbsp
A pinch of turmeric powder
Method:

Grind the tomatoes,grated coconut, ginger, coriander leaves, Green chilli in to paste. Now add the red chilli powder and grind again. Keep this paste aside. Take a container on heater. Add oil once hot add mustard seeds and allow it to crackle. Add onion and fry till golden brown. Also add turmeric powder. Now add the avarekalu and fry it for 2 mins. Add the tomato paste , salt and jaggery to it and allow it to cook for 5 mins. Half cup water can be added and cook till the gravy thickens. Garnish with coriander leaves. Serve hot.

Mixed Veg Curry

Mixed Veg Curry

Ingredients:

1. 3 Onions sliced
2. 2 garlic cloves finely chopped
3. 2 tomatoes finely chopped
4. 1 Inch ginger finely chopped
5. 50 gram paneer cut in to cubes
6. 4 to 5 beans finely chopped
7. 1 Carrot finely chopped
8. 1 Medium size potato finely cut into pieces (peel the skin off)
9. Few cauliflower florets
10. 3 green chillies finely chopped
11. A pinch of pepper powder
12. Fresh coriander leaves 1 cup
13. 1 Tbsp  jeera and coriander powder
14. Oil 3 tbsp
15. Salt as per taste
16. 1/2 Tbsp mustard seeds and pinch of turmeric powder
17. Fresh cream 1 tbsp
18. 2 Tbsp corn flour

Method:

Take a pan on heater add a tbsp of oil once hot add garlic and fry it. Add onion and fry till golden brown also add green chillies and fry it. Allow this to cool. Now add fresh coriander leaves and grind in to paste. While grinding add 1/2 cup of  water. Keep this paste aside.

Now take a container on heater add a tbsp of oil once hot add mustard seeds allow it to crackle. Add turmeric powder. Add tomatoes and fry till soft. Now add the remaining vegetables. Add the onion paste to it. Add a cup of water and cook the vegetables.  Fry the paneer and add to it. Add salt, pepper powder, jeera and coriander powder. Cook it till all vegetables are cooked well. Mix corn flour in water and add to the curry to thicken it. Add fresh cream. Serve hot.

BabyCorn Masala

Baby corn Masala is a side dish prepared using baby corn cooked  in a spicy gravy. It tastes good with roti's or even with rice. It is simple and tasty dish.

BabyCorn Masala

Ingredients:

1. 5 to 6 Baby-corn cut into small pieces about  a inch
2. 1 carrot cut into small pieces
3. 1 Capsicum finely cut into pieces
4. 2  Tomatoes cut into pieces
5. 2 Medium size onion sliced
6. 2 to 3 garlic cloves
7. 1 Inch ginger
8. 1  Tbsp garam masala
9. 1 Tbsp red chilli powder
10. 1 Tbsp fresh cream
11. 3 Tbsp oil
12. A pinch of turmeric powder

Method:

Take baby-corn and carrot  pieces and boil them in the water and once they are boiled drain all the water.Now take pan on heater and add a tbsp of oil once hot add garlic and ginger and  fry it. Add onion and fry till golden brown. Add half of the tomato pieces and fry it. Allow them to cool. Now grind this onion along with red chilli powder in a mixer and keep this paste aside.

Take another vessel on heater add 2 tbsp of oil once hot add capsicum pieces and half tomato pieces fry it. Add turmeric powder and mix well. Add the boiled baby-corn and carrot pieces to it and cook for 2 mins. Now add the onion paste and half a cup of water and cook for 5 mins. Add salt and garam masala and cook for another 2 mins so that the gravy thickens. Add fresh cream to it. Serve hot with roti/naan.

Paneer Jalfrezi

Paneer Jalfrezi

Servings: 3 people

Ingredients:

1. Cottage cheese (Paneer) 100 grams thinly sliced in to big pieces
2. 2 Medium size onions finely sliced
3. 1 medium size tomato cut into pieces
4. 8 to 10 thinly sliced  pieces of red bell pepper
5. 8 to 10 thinly sliced  pieces of yellow bell pepper
6. 8 to 10 thinly sliced  pieces of  capsicum
7. Few cashew nut pieces
8. 1 Tbsp garlic pieces
9. 1 Tbsp ginger pieces
10. 1 Tbsp red chilli powder
11. 1/2 Tbsp garam masala
12. 2 Tbsp oil
13. Salt as per taste
14. 1/2 Tbsp Mustard seeds and a pinch of turmeric powder

Method:

Take a pan on heater add oil and once hot add garlic and ginger and fry it. Now add half of the onion sliced and fry it till golden brown. Also add tomato and cashew nuts and fry till the tomato is soft. Allow it to cool. Now grind this in to paste and keep aside.

Take another container on heater add a tbsp of oil. Once hot add mustard seeds.Allow it to crackle. Add  half of the sliced onion and fry till golden brown. Add turmeric powder. Now add all the capsicum and cook i for 5 mins. Add paneer slices and cook it for 2 mins. Now add the onion paste mix well and also add red chilli powder, garam masala and salt and little water and mix well and cook it on low flame for 5 mins. Serve hot with chapati or naan.

Gobi Peas Curry

Gobi Peas Curry

Ingredients:

1. A medium size Gobi cut into small florets
2. 2 Medium size tomato cut into pieces
3. 1 Small cup fresh/frozen peas
4. 1 small cup grated coconut
5. 2 Tbsp oil
6. 1/2 Tbsp turmeric and mustard seeds
7. 1 tbsp red chilli powder
8. 1 Tbsp Masala Powder (preferred huli masala powder)
9. Salt as per taste
10. A small piece of jaggery
11. Fresh coriander leaves finely chopped

Method:

Take tomato pieces, grated coconut, coriander leaves and red chilli powder and masala powder in a jar and grind in to paste and keep aside. Now take a container on heater add oil and once hot add mustard seeds and allow it to crackle. Now add turmeric powder and Gobi florets  and fry it in oil for few mins. Add the grinded paste, peas, salt, jaggery and little water and allow it to cook till the Gobi’s are  soft and gravy is thick. Garnish it with fresh coriander leaves. Serve hot.

Kaju Mutter

Kaju mutter is a north Indian special vegetable dish. It is a combination of kaju(cashew nuts) and peas cooked in a tomato and onion gravy. Most delicious vegetable dish must try it!!!!!!!!

Kaju Mutter

Ingredients:

1. 100 grams cashew nuts
2. 1 cup frozen / fresh peas
3. 4 Medium onions sliced
4. 4 tomatoes finely chopped
5. 3 to 4 garlic cloves finely chopped
6. 1 inch ginger finely cut
7. 1 Tbsp red chilli powder
8. 1 tbsp garam masala
9. Salt as per taste
10. 1Tbsp oil
11. 2 Tbsp ghee
12. 2 Tbsp fresh cream

Method:

Take a pan on heater add oil once hot add garlic, ginger and fry it. Now add onion and fry till golden brown. Add half of the tomatoes and fry till they are soft. Allow this to cool. Now grind this in a mixer to paste. while grinding it add red chilli powder. Keep this aside.

Take another container add ghee, once hot add cashew nuts and fry till golden brown. Now add remaining half tomatoes and fry it for 2 to 3 mins.Now add the onion paste and little water to it.Add salt, garam masala and cook till the gravy thickens. Add fresh cream to it and serve hot.

Aloo Mutter

Today I tried out a vegetable which was well suited for dosa.. It  was a simple aloo curry that will suit dosa as well chapati. Just added fresh peas to it. Bit spicy but very tasty. Try this out!!!!!!!!!!!!!!!!!

Aloo Mutter

Ingredients:

2 Medium size potatoes peeled and cut in to small pieces
2 Medium size onion finely  sliced
2 to 4 garlic cloves
1 Inch ginger
2 Medium size tomatoes finely chopped
1 and half Tbsp red chilli powder
1 tbsp garam masala
2 tbsp oil
Salt as per taste
1/2 tbsp mustard seeds and turmeric powder
Fresh coriander leaves finely chopped
1 Small cup fresh peas / frozen peas
Method:

Take a container on heater add a tbsp of oil once hot add garlic and ginger and fry it. Now add chopped onion and fry till golden brown.

Add half of the tomatoes and fry it for 2 mins. Allow this to cool. Once cool grind this onion along with red chilli powder, garam masala and coriander leaves in a jar and grind it in to paste.Keep aside.

Take another container on heater add 1 tbsp of oil and once hot add mustard seeds allow it to crackle. Add half of the tomatoes and fry it. Add potatoes and fry it in the oil. Now add 1 cup of water and close the lid till the potatoes are cooked well. In between stir the potatoes and check it out if boiled. Once it is boiled add the onion paste and peas to it and mix well. Add salt and cook well till the gravy thickens.

Serve with dosa or chapati.

Capsicum-Mushroom- Paneer Masala

Capsicum-Mushroom- Paneer Masala

Ingredients:

1. 1 Small Capsicum cut into small cubes
2. 5 to 6 Mushroom cleaned and sliced finely
3. 200 Gram Paneer cut in to small cubes
4. 1 Tbsp red chilli powder
5. 1/2 tbsp jeera and coriander powder
6. 1/2 Tbsp garam masala
7. 2 to 3 garlic cloves finely chopped
8. 1 inch ginger finely chopped
9. 3 medium size tomatoes finely cut
10. 2 Medium size onions sliced
11.  2 Tbsp oil
12. Salt as per taste
13. 1/2 Tbsp mustard seeds
14. A pinch of turmeric powder
15. Fresh coriander leaves chopped
16. Fresh cream 2 Tbsp

Method:

Take a pan on heater add oil. Once hot add garlic and fry it. Add onion and ginger and fry till onion is golden brown.Add tomatoes and fry it till they are soft. Add red chilli power and mix well. Allow this to cool. Once it is cooled grind this in to paste and keep aside.

Now take a container on heater. Add a Tbsp of oil. Once hot add mustard seeds, allow it to crackle. Add turmeric  powder. Now add capsicum and fry it for 2 mins. Add  mushroom and paneer fry it for 2 mins. Add the grinded paste and 1 cup water to it. Add salt, jeera and coriander powder, garam masala and cook till the capsicum is cooked well and gravy is bit thick. Add fresh cream and garnish it with fresh coriander leaves. Serve it hot  with chapati or naan.

Soya Chunk Jalfrezi

This time I tried one more new vegetable recipe of soya chunk. Yes it is soya chunk  Jalfrezi.   Soya chunks are made from soy beans and they work well as meat substitutes. Try it out it is really tasty. It can be consumed  with chapati / naan or rice.

Soya Chunk Jalfrezi

Servings: 3 people

Ingredients:

1.   A bowl of soya chunks
2. 2 Medium size onions finely sliced
3. 1 medium size tomato cut into pieces
4. 8 to 10 thinly sliced  pieces of red bell pepper
5. 8 to 10 thinly sliced  pieces of yellow bell pepper
6. 8 to 10 thinly sliced  pieces of  capsicum
7. Few cashew nut pieces
8. 1 Tbsp garlic pieces
9. 1 Tbsp ginger pieces
10. 1 Tbsp red chilli powder
11. 1/2 Tbsp garam masala
12. 2 Tbsp oil
13. Salt as per taste
14. 1/2 Tbsp Mustard seeds and a pinch of turmeric powder

Method:

Take water in a bowl and keep it for boiling. Once the water starts boiling add soya chunks to it and boil for few mins till the chunks are soft. Now drain all the water and keep the chunks aside.Take a pan on heater add oil and once hot add garlic and ginger and fry it. Now add half of the onion sliced and fry it till golden brown. Also add tomato and cashew nuts and fry till the tomato is soft. Allow it to cool. Now grind this in to paste and keep aside.

Take another container on heater add a tbsp of oil. Once hot add mustard seeds.Allow it to crackle. Add  half of the sliced onion and fry till golden brown. Add turmeric powder. Now add all the capsicum and cook it for 5 mins. Add soya chunks and cook it for 5 mins. Now add the onion paste mix well and also add red chilli powder, garam masala and salt and little water and mix well and cook it on low flame for 5 mins. Even we can add fresh cream to it. Serve hot with chapati or naan or rice.