Mixed Vegetable Kurma

Ingredients needed for Vegetable Kurma
2 cups mixed vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 tsp Coriander powder
1 1/4 tsp Salt / to your taste
one pinch Turmeric powder
1/2" Cinnamon stick
2 Clove
2 Cardamom
1/2 cup freshly grated coconut
4 green chillies
1 tsp Khus-Khus (poppy seeds)
1/2 tsp garlic paste
1/2 tsp ginger paste

How to prepare Mixed Vegetable Kurma?
Heat oil in a wide bottommed kadai / fry pan.
As the oil gets hot, add cinnamon, cloves and cardamom and fry for 2-3 minutes.
Add onions and green chilies and fry till onions turn golden brown.
Add garlic and ginger paste to the pan and fry for a minute or so. Add vegetables and fry for about 3 minutes.
Add 2 cups water and let the vegetables to get tender.
Grind Coconut, gren chillies, soaked Khus Khus to a smooth paste.
Add the coconut paste to the curry with salt and stir well.
Cover and simmer the flame till a nice aroma comes and the gravy seems to be of the correct thickness as per your taste.
Serve with Chappathis, Idlis, Pooris etc.

Points to Note : 
If you like the Kurma less hot, lessen the number of chillies used while grinding the coconut.
The Kurma goes well with fried rice and Pulaos too.

Paneer Tikka Masala Recipe

Ingredients needed for Paneer Tikka Masala 
1 cup paneer cubed -  How to make paneer
1/2 cup curd (dahi)
2 onion
2 tomato
1 tsp ginger garlic paste
2 green chilly paste
50 gm cashew nut paste
1 tsp tandoori masala
1 tsp chat masala
1 tsp chana masala
salt to taste

How to prepare paneer tikka masala:
Slice tomato and onion into rounds and keep aside.
Cut paneer in cubes, keep aside.
Mix tandoori, chat and chana masala  powders along with half the ginger garlic paste and curds to make a smooth paste
 Add the paste to the paneer cubes and mix well.
Fix paneer cubes into a toothpick alternating tomato and onion slices along with paneer.
Then cook them in a preheated oven and keep aside.
Heat oil in a pan and put ginger garlic paste and green chilli in it. Cook till the green chillies change colour.
 Then add chopped onion and fry. As the onions turn golden add finely chopped tomato.
Cook until oil  starts coming out on the sides.
Now add kaju paste and cook for a few minutes, add all the spices and cook for 2 more  minutes.
Add paneer and simmer for a minute or two. Mix well.
Garnish with chopped coriander leaves and serve hot.

Related Topics 
Hariyali Paneer Tikka
Shahi Paneer
Fried Paneer Recipe
Tofu / Paneer Pepper Fry

Babycorn Kadai Masala Recipe

Ingredients needed for baby corn kadai masala

 20 baby corns
1 tsp lime juice
2 capsicums, shredded
3  dry red chillies
1½ tsp coriander seeds
A pinch fenugreek seeds
2 tsp ginger-garlic paste
2 onions- chopped
4 tomatoes pureed
1 tbsp kasoori methi /dry fenugreek leaves
¼ tsp turmeric powder
½ tsp garam masala
½ tsp amchoor/ dry mango powder
Salt to taste
½” piece ginger julienned
4 tbsp Oil  ( olive /sunflower can be used )
2 tbsps  milk,
2 tbsps  cream

How to prepare Kadai Babycorns
Take a vessel, boil 4 cups of water with 2 tsp salt and lemon juice. Add baby corns and boil for 2 minutes. Drain and wash in running cold water. Cut into 2 pieces   and keep aside.
Roast red chillies and coriander seeds on a tawa, till slightly crisp and dry and roughly grind to a coarse powder
Heat 1½ tbsps Oil in a kadai and add the boiled baby corns. Saute  and  while frying baby corns, keep them spaced out without touching each other.  As the baby corns start getting golden add the capsicum strips and stir fry for 2 minutes.  Remove from kadai and keep aside.
Heat 2½ tbsps Oil in a kadai. Simmer flame and add a pinch of fenugreek and then  the coriander, red chilli powder.
Stir for 30 seconds and add garlic or ginger paste.
Add onion. Cook till onions turn light golden.
Add tomatoes and stir well on simmer  heat till dry.
Add salt, kasoori methi, haldi, garam masala and amchoor.
Mix well till oil separates. Add ½ cup water and brin g the gravy to boil.
Add fried  baby corns and capsicum and cook  Cook for 2-3 minutes.
Simmer, add shredded ginger, milk and cream.

Recipe for Varutharacha Kadala Curry

Ingredients needed for the Varutharacha kadalacurry
1 cup Kadala / Channa, soaked overnight and cooked till soft

To Roast and  grind to a paste
2 tsps oil
1 1/2 cups grated coconut
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
 1 tsp saunf / fennel seeds
1 tsp garam Masala powder

To temper the Varutharacha Kadala Curry
oil
mustard seeds
curry leave1 tsp chopped small onions

How to prepare the Kadalacurry
Pressure cook the channa, soaked overnight till soft.
Heat 2 tsps of oil in  afry pan, add the grated coconut and fry till they are golden.
Just be careful and see that they do not burn and get blackish.
Then add the masala powders and mix well. Remove from flame.
when cool, grind to a smooth paste.
Heat  oil in the same pan, splutter mustard seeds.
Then add chopped small onions and curry leaves.
When they brown, add the coconut paste and the cooked channa.
Bring it to boil and simmer till the garvy and the channa blend well. .
Serve with cooked plain rice, Dosa, Pooris etc

Potato Brown Stew

Ingredients needed for Potato Brown Stew :
2 medium sized Potatoes cubed
1 medium sized onion cut into cubed
1 tsp red chilli powder
2 tsps coriander powder
1 green chilli slit
1 small piece ginger crushed
1/4 tsp turmeric powder
2 cups coconut milk
Salt to taste
2 tsps coconut oil
3-4 small onions chopped
2 stalks curry leaves

How to prepare Potato Brown Stew?
In a sauce pan put in potatoes, onions, green chilli, crushed ginger, turmeric powder and salt to taste.
Add 1cup each of coconut milk and water.
Cook till the potatoes are tender. Remove from fire and set aside.
Heat oil in a pan, fry the chopped small onions and curry leaves till golden add the chilli powder and coriander powder mix till the raw smell goes.
Pour over the cooked vegetables and put it on fire. When it comes to boil, simmer for a minute or two. Remove.

Points to Note:
It goes well with Chappathies, Idli & dosas or hot steaming rice.
If you like garam masala taste, you can add that also. Add 1 tsp garam masala powder when you fry the chilli and coriander powders and follow the recipe.

Other Potato Recipes
Potato Masala Recipe For Masala Dosa
Potato Masala

Chicken Vindaloo Recipe

Ingredients needed for the Recipe of Chicken Vindaloo:
1 chicken, cut into small pieces, about 1 kilo
2 tomatoes, chopped fine
3 onions, chopped fine
8 cloves garlic minced
1 tsp ginger minced
1 tsp mustard seeds
1 tsp turmeric powder
1/4 cup oil
Salt to taste
1 1/2 tsp jeera powder
3 tsp vinegar
5 cloves
1 tsp saunf
2 cardamoms
2 pieces cinnamon

How to prepare the Chicken Vindaloo:
Grind 1/3 of the chopped onions, garlic, ginger, mustard, turmeric powder, jeera, vinegar, and the whole garam masalas to a smooth paste.
Apply the paste to the chicken pieces and leave it in the refrigerator for three/ four hours to marinate.
Heat oil in a kadai / frypan, saute the remaining chopped onions, till they are golden. Add the chicken pieces with the masala along with half a cup of water.
Cover, simmer and cook till done. Stir in between to ensure that the pieces are uniformly cooked and also that the gravy does not stick to the bottom. Put off the fire and remove.
Garnish with chopped coriander leaves.
Serve hot as a side dish with rice, roti or pulaos.

Egg Tikka Masala Recipe

Ingredients for the Recipe Egg Tikka Masala:
4 tbsps oil
1 tsp ginger chopped
1 tsp Garlic chopped
1 cup onions sliced fine
3 tbsps coconut chopped
1/2 tsp turmeric
1 tsp chilli powder
1/2 tsp pepper powder
1/2 tsp Meat Masala Powder
Salt to taste
4 hard boiled eggs quartered lengthwise
Coriander leaves for Garnishing

How to prepare the Egg Tikka Masala:
Heat 2 tbsps oil in a fry pan. When it gets hot add ginger and garlic till they brown. Then add onions and chopped coconut pieces.
As and when the onion starts changing colour add turmeric powder, chilli powder, pepper powder, Meat Masala powder and salt to taste.
Add the remaining two tablespoons of oil and mix well. Add the qurtered hard boiled eggs, sprinkle a little water. Mix Carefully so that the eggs do not break.
Garnish with coriander leaves.
If you are using a non stick fry pan then you can reduce the amount of oil
in the recipe to 3 tbsps.

To know about boiling eggs click here How to Hard boil an Egg

Recipe for Butter Chicken

Ingredients needed for the recipe Butter Chicken:
1/2 a kilo chicken
2-3 tbsp butter
1 onion medium sized - sliced fine
1/4 tsp cinnamon powder
2 tsps garlic crushed
2 tsps ginger crushed
1/2 tsp turmeric powder
1-2 tsps chilli powder or  as per taste
1 tbsp coriander powder
1 tomato chopped into small pieces
1 tbsp tomato sauce
1/2 cup milk
Salt to taste

How to prepare the recipe Butter Chicken:
Clean and cut chicken into small pieces. heat butter in a pan, add sliced onion and cinnamon powder. Saute till golden.
Add crushed ginger and garlic to it and fry till the oil starts oozing out.
Add chilli powder, turmeric powder, coriander powder to the mix. Simmer and keep stirring so that the mix does not burn.
Add chicken pieces and stir well till the masalas coat the chicken pieces nicely.
when the pieces change colour add tomato pieces and sauce.
Mix well, cover and simmer till the chicken gets tender.
When the gravy thickens, add milk and mix well.
Remove from fire and serve with phulkas, roti's and pulaos etc.

Pakoda Khadi

Ingredients needed for Pakodas:
1 1/2 cups onion, chopped
3 tbsp gram flour / Besan
1 tbsp coriander leaves
salt to taste
1/2 tsp garam masala
oil for frying
1 green chilli ( chopped )

Ingredients needed for Khadi:-
2 cups fresh curd ,
2 tbsp gram flour ( besan )
3/4 tsp cumin seeds
1 onion ( chopped )
3/4 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
2 tbsp coriander leaves ( chopped )
1 tbsp ghee
salt to taste
1/2 tsp garam masala

How to prepare Pakoras:
Combine gram flour, onions , green chillies , salt , garam masala , coriander leaves and water to make a thick batter.
Take a spoonful of the batter  and put in the hot oil
Fry till they are golden coloured. Remove them and keep on the kitchen towel for the excess oil to drain out.

How to prepare Kadhi:Mix curd and gram flour, add 3 cups of water, beat well and keep aside.
Heat ghee in a pan, fry cumin seeds until they splutter.
Add onion and fry until golden. Add chilli powder, turmeric powder and coriander powder, fry for a minute.
Add the curd mixture, as it comes to boil, simmer for 20-25 minutes, stirring in between.
Add pakodas and salt, cook for 3 more minutes.
Sprinkle coriander leaves and garam masala over Khadi. Serve hot with rice as a side dish.

Rajmah Masala Recipe

Ingredients needed for the Rajma Masala:
1 cup Rajmah  / Red kidney beans
salt to taste
1 tsp oil
1" piece ginger, minced
2 green chillies, chopped
3 tomaoes, blanched and pureed
2 onions, minced
1 tbsp coriander leaves, chopped
1/2 red chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
1/2 tsp garam masala

How to prepare the Rajma Masala:
You will have to wash and soak rajmah overnight or at least for 5-6 hours in water.
Add salt and about 4 cups of water and cook in the pressure cooker till soft.
When the cooker comes to the room temperaturs, open the lid and mix well so as to mash a few rajmah.
Heat oil in a fry pan. Add onions, ginger, green chillies, tomatoes, salt, coriander powder, garam masala, red chilli powder, coriander leaves and turmeric powder.
Simmer and keep stirring till oil starts leaving the sides. Add boiled rajmah and cook for 5 more mts.
Then add enough water for the desired  consistency of the gravy.
Simmer and cook covered for 5-6 minutes.
Serve hot garnished with coriander leaves.

Points to Note:
While cooking on the presure cooker or a pressure pan, wait for the first whistle. As soon as the first whistle comes, simmer the flame and cook for 15 minutes.

Recipe for Dal Makhni

Ingredients needed for the Dal Makhni Recipe
1 cup whole black gram / Urad
1/2 cup Rajma
1 cup chopped onion
1/2 tsp red chilli powder
2 green cardamoms, crushed
1/2 tsp garam masala powder
1" piece ginger, crushed
4-5 garlic, crushed
2 tomatoes chopped fine
Salt to taste
2 tbsp oil
2 tbsp butter /cream

How to prepare Dal Makhni?
Clean, wash and soak whole black Urad and Rajma for 5-6 hours.
Add ginger, garlic, salt, urad and rajmah along with water in a pressure cooker and cook for half an hour .
Mash the cooked dal lightly. Simmer on a low flam for another half an hour.
Keep stirring every now and then, so that the dal does not stick at the bottom,  adding more water if needed.
Heat oil  in a frying pan and fry chopped onions till they are golden brown.
Add tomatoes and cook till done. Add spices and let it cook for 5 minutes.
Finally add the masala to the boiled dal and cook on a low flame till well mixed.
Serve hot garnished with cream/ butter plus chopped coriander leaves .

Garlic Prawns Recipe Chinese Cuisine

Ingredients needed for Garlic Prawns Chinese Recipe:
1/2 kilo prawns
1/2 tsp oil
1 tsp corn flour
2 flakes garlic ,crushed
1 tsp sugar
1/2 tsp soya sauce
3 tsps coconut oil
2 tsps corn flour
1 tsp worchestershire sauce
1/2 tsp Ginger juice
1/2 tsp chilli sauce
1/2 tsp tomato sauce
1 onion chopped finely
1 capsicum chopped finely
1 stalk spring onion chopped

How to prepare Garlic Prawns Chinese style recipe:
Clean, wash and devein the prawns.
Mix in 1/2 tsp oil, 1 tsp corn flour and the crushed garlic with the prawns. Leave it for sometime.
Fry in a little oil and keep aside.
Mix all the sauces, ginger juice and the 2 tsp corn flour together and keep aside.
Heat oil in a pan, add the onions and saute till golden.
Add the capsicum and saute till the capsicum turns soft.
Add the prawns and the sauce mixture and mix well.
Cook for a few minutes till the gravy thickens.
Add spring onions and remove from fire.

Mango Chicken

Ingredients:

¾ kilo chicken
1 tin mango
1 tbsp honey
2 cups Vinegar
Oil to deep fry
¼ cup water
¼ tbsp salt
¼ tbsp monosodium glutamate (ajinomoto)
3 tsp sugar
A little of Cornflour
spring onions.

Method:
Bring a pot of water to boil. Drop the chicken in and boil for 20 minutes.
Hang chicken to dry.
Warm the vinegar and honey.
Brush the mixture over the chickenand hang for two hours.
Deep fry the chicken in oil for 5-6 minutes until the skin turns golden.
Remove the bones. Drain the mango juice and save.
Cut mango into small pieces.
Add water to mango-juice, add salt, monosodium glutamate and sugar.
Thicken with cornflour until smooth.
Heat gently. Arrange mango pieces on top of chicken and pour mango juice mixture over.
Garnish with sliced spring onion

Fried Prawns with Hot Garlic Sauce

Ingredients:

250 grams of Prawns
1 cup maida
3/4 cup water
1 tsp baking powder
1 tsp ajinomoto
1 tsp of salt or as per taste
oil to fry

Method:

Clean, devein and then dry the prawns with a kitchen towel.
Mix maida, salt and ajinomoto with enough water to make a thick batter. Mix in the prawns and leave it for about 2 hours.
Deep fry spoonful of batter and prawn mixture till light brown.
It should be fried on medium fire, otherwise it'll get burnt and will not get cooked properly.
keep them aside to serve with hot garlic sauce.


HOT GARLIC SAUCE

Ingredients:

1 tbsp garlic chopped
1 tsp ginger chopped
1 tsp chilli powder
1 tsp ajinomoto
1/2 cup tomato sauce
1 tsp salt or as per taste
1/2 cup chicken stock
2 tbsps oil
1 tbsp green chillies chopped
1 stalk spring onion chopped

Method:

Heat oil in a pan. Frythe chopped onion part of the spring onion, ginger and garlic till golden.
Add chilli powder and simmer.
Add tomato sauce, ajinomoto and salt to taste.
Cook for a minute and add green chillies and the leaves of the spring onion.Remove from fire.
Add the fried prawns to this and serve hot.

Ginger Chicken

Ingredients needed for the Ginger Chicken Recipe:
1 chicken  (about a kilo)
1 tbsp ginger paste
1 tbsp garlic paste
4 green chillies
1 tsp pepper powder
2 tbsps sliced spring onions  /1 onion chopped
1/4 cup oil
1 tbsp vinegar
2 tsps soya sauce
salt to taste

How to prepare the Ginger Chicken Recipe:
You have to clean, wash and cut chicken , into small pieces.
Make a paste of green chillies, pepper powder , ginger and garlic paste with a little salt.
After half an hour , cook them till tender.
Heat oil in a pan, saute the chopped onions till golden.
Add soya sauce and vinegar and the cooked chicken, with the masala.
Cook it till the gravy gets thick. Sprinkle chopped spring onion leaves.
Remove from fire and serve hot.