Potato fried in batter Indian style

Ingredients

4-5 medium sized potatoes
3 tbsp whole wheat flour or all purpose flour/maida
3 tbsp corn flour
7-8 curry leaves, chopped
1 tsp red chili powder
1/2 tsp coriander powder
1/2 tsp cumin powder (optional)
1/2 tsp black pepper powder
1/2 tsp garam masala powder
2 to 3 tsp ginger garlic paste or crushed ginger garlic
1 tbsp lemon juice
few coriander or mint leaves for garnish
water as required
salt as required
oil for frying
method:

parboil the potatoes in a pressure cooker for 1-2 whistles.
make a thick batter with all the ingredients except for oil and potatoes.
peel and dice the parboiled potatoes.
add the diced boiled potatoes to the batter.
fry the batter coated potatoes in hot oil till golden brown & crisp.
serve hot garnished with coriander or mint leaves or both along with some some green chutney or tomato sauce.

Veg summer dish from authentic Greek recipes

Another easily prepared dish. This can be eaten hot or cold and is delicious when accompanied by a large slice of Feta cheese.

Ingredients
½ kg potatoes
½ kg courgettes
½ eggplants
2 green peppers
1 medium onion sliced
2 large ripe tomatoes pureed
2 cloves garlic chopped
2 tablespoons roughly chopped parsley
100 ml olive oil
Salt and pepper
500 ml water


Preparation

Cut all the vegetables into round slices approx. ½ cm thick.

Place all the ingredients in a large shallow oven dish, making sure they are well mixed and evenly spread.

Bake in a pre heated oven at 180 degrees Celsius for 1 hour or until no water remains, only the oil.

Soya Sauce Tofu-Sarab Kapoor

Soya Sauce Tofu

3 cakes-(500gms) Tofu- cut into rectangular pieces
6 Shallots- chopped
5 cloves Garlic- chopped
1’’ Ginger –cut into strips
2 Red Chilies- cut slanting
3 Hot Chilies- Cut slanting
3 stalks Spring Onions- Chopped 2cms length
2 tbsp Corn flour-dissolved in 2 tbsp water
1tsp Dark Sauce
1 ½ tbsp Sweet Sauce
¾ tsp Salt
4 tbsp Oil
1 cup Hot water

Heat oil and fry shallots and garlic till almost brown.
Add ginger, chilies, sweet sauce, dark sauce, salt and tofu.
Add I cup water, corn flour paste and cook for a couple of minutes.

Garnish with spring onions.

Kashmiri Dum Aloo-Sarab Kapoor

Kashmiri Dum Aloo

1 kg Potatoes
1 ½ cups Yoghurt- medium
¼ tsp Asafetida
1tsp Cumin seeds
1’’ Cinnamon
3 Green Cardamoms- crushed
3 Cloves
2 Bay leaves
1 tsp Fennel powder
¼ tsp Dry Ginger powder
1 tsp Kashmiri Chili powder
2 tbsp oil & oil for frying
Coriander leaves to garnish

Boil and peel potatoes. Slightly prick them and deep fry to a golden brown color.

Heat oil and add asafetida and all the whole masalas.
Fry for a minute and add yoghurt.

Add ginger, aniseed powder, salt, red chili powder, and potatoes.

Pour 3 ¼ cups of water and cover and cook for 10 minutes.
Place potatoes on a serving platter and garnish with chopped coriander leaves.

Dhal Makhani Recipe

Dhal Makhani Recipe

Ingredients
1 cup whole urad daal (urad sabut)
1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1" Ginger piece
2-3 green chilies finely chopped
chopped coriander leaves
4-5 flakes Garlic paste
1/2 cup stirred curd
1/2 cup fresh stirred cream (malai)
2tbsp butter
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
1/2tsp dhania powder
Salt to taste

Method

Soak kidney beans overnight in water. Put urad daal & kidney beans with water & a little salt in a pressure cooker & cook for about 25 minutes.
Mash the mixture & again cook for 15-20 minutes. Add cream & curd to the daal. Heat oil in a kadhai. Saute cumin seeds & add garlic paste.
Fry the paste till light brown. Add onions & saute till golden brown. Add tomatoes , ginger & green chillies.
Fry till tomatoes turn soft.
Now add turmeric powder , coriander powder , chili powder & salt. Fry for a few minutes. Reduce the flame to medium . Add daal & stir.
Remove from the flame as soon as it begins to boil. Add garam masala powder. Garnish with chopped coriander leaves & add a dash of butter.

Soya chunks fry

http://mharorajasthanrecipes.blogspot.com.au/2010/12/soya-chunks-fry-from-raji.html
Ingredients
Soya Chunks (Nutrella or some other brand) - 1 packet, soaked in hot water for 1-2 hours
Onion - 1 big, finely chopped
Tomatoes - 2 roma, finely chopped
Ginger-Garlic Paste - 1 tbsp
Haldi (Turmeric Powder) - 1 tsp
Oil - 1 tbsp
Salt - as per taste
Spice Powder (Freshly Ground)
Cinnamon - 1 inch piece
Cloves - 4-5
Cumin Seeds - 1 tsp
Green Cardamom - 2
Pepper - 5-6 (increase if you want it spicier)
Preparation
Take oil in a non stick pan and fry the onions till translucent
Add tomatoes and cook till they turn mushy.
Add salt, ginger-garlic paste and litttle turmeric.
Now, add soaked and drained soya chunks and mix it well.
Add 1 cup of water and close the lid and cook on medium flame till all water is evaporated and soy chunks are tender (not mushy or rubbery).
Lastly, add spice powder in the end. Feel free to use store bought spice powder if you cannot make this.
Serving
Serve it warm with roti, naan or even rice and enjoy !!!

Aloo Baingan subji/ Eggplant potato stirfry

Aloo Baingan Sabzi Recipe

Prep time: 10 min
Cook time: 30 min
Yield: 4
Main Ingredients: potato brinjal
Ingredients

Green brinjals - 3 (baingan/eggplants/vanakaya)
Potatoes - 2, peeled and cubed
Tomato - 1 finely chopped
Ginger green chilli paste - 1 tsp
Asafoetida - 1/4 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala Powder - pinch
Salt to taste
Fresh coriander leaves for garnish
Cooking oil - 2 tbsps oil
Method

Heat 1 tbsp oil in a cooking vessel. Add the cubed potatoes and saute on low to medium high for 9-10 mts. Keep sauteing so tthat they do not burn but turn lightly crisp on the exterior. Remove the sauted potatoes onto a plate.
Add another 1/2 tbsp of oil in the same vessel and saute the chopped brinjals for 7-8 mts on low to medium flame. Remove the brinjals onto a plate.
In the same vessel, add 1/2 tbsp of oil, once the oil heats up, add the cumin seeds and let them turn lightly brown. Add ginger green chili paste, asafoetida, turmeric powder, red chili powder, coriander powder and 3 tbsps of water.
Add the chopped tomatoes and saute for 4 mts. Add the sauteed potatoes and brinjals to the tomato base and mix well.
Add salt and garam masala powder and mix. Add 1/4 cup of water, reduce flame, place lid and cook for 8-10 mts. Stir once in a while in between to ensure they don't stick to the pan or burn.
Turn off heat, remove onto a serving bowl. Garnish with chopped coriander leaves.
Serve warm with rice or rotis.
Tips

You can deep fry the potatoes till crisp instead of shallow frying.
Use white or green brinjals which are tender and not too mature

Potato with curd

Potato (big size) - 2
Onion - 1
Red Chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Sombu (fennel seeds) - 1 teaspoon
Ginger and garlic paste - 1 teaspoon
Green Chillies - 2
Curry leaves - few
Oil - 2 tablespoon
Salt - 1 teaspoon or as per taste
Curd - 1/2 cup

Potato (big size) - 2
Onion - 1
Red Chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Sombu (fennel seeds) - 1 teaspoon
Ginger and garlic paste - 1 teaspoon
Green Chillies - 2
Curry leaves - few
Oil - 2 tablespoon
Salt - 1 teaspoon or as per taste
Curd - 1/2 cup
Method:

Pressure cook potatoes for one to two whistles or till it is three fourth cooked. Cool and remove the skin. Cut it into medium size pieces.

Chop onion finely. Slit green chillies into two.

In a pan pour the oil and when it is hot add sombu (fennel seeds), curry leaves, chopped onion and fry for a while. Add ginger garlic paste and fry till its raw smell disappear. Then add potato pieces and mix well. Add red chilli powder, turmeric powder and salt. Mix it and add very little water (say about 1/4 cup). Add few fresh curry leaves and coriander leaves. Close with lid and allow to cook in a medium flame till the potatos are soft. Add slit green chillies and mix. Then add curd and stir well. Cook it on low flame for few more seconds or till everything blends well.

Can be served with any Indian Bread or hot rice. Goes well

Mixed vegetables with lentils/Kootu

Ingredients:

One or two or more mixed vegetables cut into small size pieces - 1 cup
Green Gram Dal - 1/4 cup
Turmeric Powder - a pinch
Sambar Powder - 1 teaspoon
Oil - 1 teaspoon
Mustard - 1/4 teaspoon
Urad dhal - 1/2 teaspoon
Cumin (jeeragam) - 1/2 teaspoon
Asafotida Powder - a pinch
Curry leaves - few
Salt - 1/2 teaspoon

Method:

Put the cut vegetables, green gram dal and turmeric powder in a pressure cooker. Add enough water to cover the vegetables. Pressure cook for two to three whistles.

After few minutes, remove the lid from the cooker and slightly mash the veg.

In a kadai put the oil and when it is hot add mustard. When it pops up add urad dhal, cumin, asafotida powder, curry leaves and fry for a second. In this seasoning itself, add sambar powder and just fry for a second. Now add the cooked vegetable and mix it well. Finally add salt and once again stir well and remove.

Note: Adding sambar powder in the seasoning will give nice flavour to the kootu. (But ensure not to burn the powder). You can use any type of available vegetables. I used broad beans, one small potato with skin and one small brinjal in this Kootu.

Moong sprouts palya

Recipe for Moong sprouts palya/ molake bandha HESARU kalina palya
Courtesy: [http://vanilohith.blogspot.in/]

ING:

Moong Sprouts - 1 1/2 cup
Green chilli-ginger-garlic paste - 1 1/2 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Chopped onion - 1
Red chilli powder - 1/2 tsp or to taste
Black sesame seeds powder (optional) - 2 tsp
Amchur powder - 1/2 tsp or to taste
Salt to taste
Oil 3 - 4 tsp

METHOD:

Heat oil in a heavy bottom pan. Add mustard seeds and cumin seeds and roast till they splutter.
Add green chilli-ginger-garlic paste and saute for a while to remove the raw smell.
Then add the chopped onion and saute for 2 - 3 minutes.
Now, add the sprouted moong, salt and amchur powder and mix well. Add 1/4th cup of water and allow to cook by closing the lid.
Once it is cooked, add the black sesame seeds powder, cook for two more minutes and switch off the flame.
Delicious Palya is ready to serve with chapathi or roti!

Tips:
This Palya will taste good without adding black sesame seeds powder also.
To enhance the taste, add 1/4th spoon of garam masala powder before switching off the flame.

Butter Paneer

Butter Paneer
Ingredients
100 gms butter
500 gms paneer cubes
1 cup onion paste
1 tbsp ginger-garlic
1/2 cup tomato puree
1 1/2 tbsp chilli powder
2 tsp garam masala
2 tsp sugar
salt to taste
50 ml fresh cream
For The Garnish
1 tbsp chopped coriander (dhania) leaves
Method
Heat 1/2 the butter in a pan, add the paneer and saute till it turns to golden brown in colour.
Remove from the flame and keep aside.
Heat the remaining butter in the same pan, add the onion paste and ginger-garlic paste, mix well and saute for 5 minutes on medium flame.
Add the chilli powder, garam masala, sugar, salt and tomato puree, mix well and cook for 5 minutes.
Add the paneer and 150 ml water, mix well and simmer for 5 minutes.
Add the cream and simmer futher for 2 minutes.
Serve hot garnished with coriander leaves .

Vegetable manchurian

Ingredients:


2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil

Preparation of vegetarian manchurian :
Mix grated cabbage and carrots and squeeze the water out from them.
Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
Make small balls (like koftas) of the mixture .
Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
Now in a separate pan heat 2 tbsp oil.
Sauté garlic, green chilies and spring onions.
Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

Brinjal gravy

Padhus Kitchen
Ingredients needed

Brinjal - 12 small sized brinjals (purple variety)
Oil -1/4 cup
Onion -1 big
Ginger- garlic paste -1 tsp
Tamarind - Gooseberry sized ball

To be dry roasted and grounded

Ground nuts - 1/4 cup
Sesame seeds (white ) - 2 1/4 tbsp
Coconut -1/4 cup ( matured ones)

For the seasoning

Mustard -1 tsp
Cumin Seeds - 1 tsp
Fenugreek -1/4 tsp
Asafoetida/Hing -a generous pinch
Curry leaves - little

Spice powder

Turmeric powder - 1/4 tsp
Chilli Powder - 1 tsp or as required
Coriander Powder - 1 tbsp
Cumin/Jeera powder - 2 tsp
Garam Masala powder - 1 tsp
Salt as required

Method

Soak tamarind in warm water and extract 1 cup of juice. Throw the pulp. Keep it aside.

Dry roast groundnuts. After it is half roasted, add sesame seeds and roast both together. Add coconut in the end after switching off the flame and saute it in the heat of the pan. Grind everything to a paste adding water. Keep it aside.
Wash and slit the brinjals in a + as shown in the picture below leaving the stem intact.

Heat 1/4 cup oil and shallow fry the brinjals till it becomes soft. Keep it aside.(Traditionally it is deep fried, but I did not want to do that)


In the same oil, add mustard seeds, cumin seeds/jeera, fenugreek, hing and curry leaves. After mustard splutters, add finely chopped onions and saute till onions turn golden brown.

Then add ginger-garlic paste and saute for a few more minutes.

Add turmeric powder, chilli powder, coriander powder, cumin/jeera powder, garam masala powder and salt required.

Saute for some more time and then add the ground paste.

Cook it well for a few minutes.

Then add the fried brinjals and tamarind water.

Simmer and cook till it leaves oil and everything gets blended well.

You can adjust the consistency of the gravy as per your preferences. If you want more gravy, you can add water and get your desired consistency. I have shown both versions in the picture.

Bagara Baingan ( a little dry)


















Bagara Baingan goes well with pulav, biriyani, plain rice, roti, parathas, chappati etc.

Paneer Butter Masala

Paneer/ Cottage cheese Butter Masala recipe-Restaurant style
Serves 3-4
(Padhus Kitchen)
Ingredients needed

Onion -2
Tomato puree - 1 cup
Ginger garlic paste -1 tbsp
Paneer - 200 grams (I used home made paneer)
Cashew nuts -2 tbsp
Kasuri Methi -3/4 tsp (dry fenugreek leaves)
Salt as required

Spice powder

Garam masala powder - 1 tsp
Coriander powder - 2 tsp
Chilli Powder - 3/4 tsp
Turmeric powder - 1/4 tsp

For the seasoning

Butter- 2 tbsp+ Oil -1 tbsp
Whole garam masala - ( Cinnamon -1 inch piece, cloves- 2, cardamom -1)

For garnishing

Fresh cream - 1/4 cup (dairy cream)Finely chopped coriander leaves

Preparation
Making paneer butter masala is a breeze if you keep all the 4 paste ready.

Onion Paste -Remove the skin, chop the onion into 4 pieces and boil them in water for 10 minutes. Drain the water and grind it to a paste

Tomato puree - Blanch tomatoes- (ie) put them in boiling water and close it. After 10 minutes, drain the water, remove the skin and puree the tomatoes.

Cashew nut paste - Soak 2 tbsp of cashew nuts in hot water for 15 minutes and grind it to a paste

Ginger garlic paste -1 tbsp

Cut paneer into cubes

Method

Heat 2 tbsp butter +1 tbsp oil, add whole garam masala, when it splutters , add onion paste and saute till it becomes golden brown, then add ginger garlic paste and saute for some more time.


Then add cashew nut paste and saute nicely for a few minutes till the raw smell goes.

Then add tomato puree and all the spice powder mentioned under spice powder.


Cook till the raw smell of the tomato goes and it starts leaving oil .

Meant time shallow fry the paneer in just 2 -3 tsp of oil till it becomes slightly brown.

Add the paneer cubes to the cooked tomato paste.


Add 1/2 cup of water, needed salt, kasuri methi and coriander leaves. Simmer and cook for a few minutes.

Garnish with fresh cream and serve with pulao or roti or chapati.

Hope you found it easy. So next time you can prepare restaurant style paneer butter masala at home itself and win the appreciation of family members.

Important tips for beginners

You have to brown the onions or onion paste well. Do not add tomato paste before that.

Do not add water without cooking the tomatoes well. You have to cook till the tomatoes starts leaving oil, only then, you should add water.

Adjust water according to the consistency required.

Brinjal Masala/gravy

Brinjal Masala/gravy -Side dish for Pulao and Coconut rice
Serves -4

Ingredients needed

Brinjal - 4 medium size (cut lengthwise)
Shallots/small onion - 15
Tomato -1
Garlic cloves - 10
Tamarind - small lemon sized ball
Chilli powder -3/4 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Salt as required

For grinding (raw)

Coconut -1/4 cup
Whole black pepper - 10
Cumin/jeera seeds - 1/4 tsp

For the seasoning

Oil- 3 tbsp
Mustard -1 tsp
Fenugreek seeds(vendhayam) - 1/2 tsp
Curry leaves - few

Preparation

Peel onion and garlic and cut it into half if it is too big.

Grind coconut, pepper and jeera to a fine paste and keep it aside.

Soak tamarind in warm water, extract the juice and discard the pulp. (the tamarind extract should not be thick but should be a little watery)

Method

Heat oil, add mustard seeds, when it splutters, add fenugreek seeds, curry leaves, small onions and garlic. Saute nicely till onions turn pink.

Then add 1 chopped tomato and fry for a few more seconds.

Add brinjal, turmeric powder, chilli powder, coriander powder, salt and saute for a few minutes.

Add tamarind water and when it starts boiling, simmer and let is cook in low flames till it becomes slightly thick.

Then add the grounded paste and cook for a further 2-3 minutes.

Garnish with coriander leaves.

Note -Use less tamarind for this dish and not as you use for kulambu.

This masala is a fantastic side dish for Coconut rice .You can try this brinjal masala for other mildly spiced pulao also which does not have tomato base.

Okra fry

Recipe for Bhindi fry:

Ingredients

For The Stuffing
1 tbsp coriander (dhania) powder
1 tsp 1 tsp cumin (jeera) powder
1 tbsp chilli powder
1 tsp dried mango powder (amchur) (amchur)
1/4 tsp turmeric powder (haldi)
salt to taste

Other Ingredients
1/2 kg ladies finger (bhindi)
3 to 4 tbsp oil
Method
For the stuffing
Combine all the ingredients in a bowl and keep aside.

How to process
Wash, wipe and slit the ladies finger into length wise but not cutting it into half.
Stuff the ladies finger with the stuffing and keep it on a plate and keep aside.
Heat the oil in a thick wide non-stick pan, place the stuffed ladies finger and fry on a medium flame, fry till done from all the side.

Tip
Cut ladies finger into small rounds.
Heat oil in kadhai fry the ladies finger and powdered masala till it is cooked.

Variation
Add equal amount of potato pieces to get the potato fry.

Kashmiri Aloo dum/Potato curry

900gms Aloo (Potatoes)
33/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green pepper (seeds removed and sliced)
1tsp garam masala powder
Spices
4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1 piece cinnamon stick
Paste
1 large onion (chopped)
12 flakes garlic
2 tbsp. ginger
6 black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chillies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg

Method:
Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
Dry the potatoes on a cloth and heat the ghee or oil.
Deep fry the potatoes until golden brown. Drain and set aside.
Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
Grind the paste ingredients to a fairly smooth paste and stir into the onions.
Cook for 10 minutes. Stir in the tomato puree, curd and salt.
Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

Potato Kabab

Recipe for Potato Kabab:

Ingredients
3 mashed potatoes
1 chopped onions
1 tbsp ginger-garlic (adrak-lehsun) paste
2 chopped green chillies
2 tsp cornflour
1/2 tsp garam masala
salt to taste
oil for deep-frying
Method
Combine all the ingredients in a bowl and mix thoroughly.
Divide the mixture into 5 equal portions and roll into small balls.
Heat the oil in a kadhai, and deep-fry the kababs till they turns golden-brown from all the sides.
Remove on an absorbent paper and serve hot.

Spinach and moong dhal fry

Total Time: 25 – 30 minutes
Preparation: 5 minutes (excludes soaking time)
Cooking Time: 20 – 25 minutes

Ingredients:

1/8 – 1/6 cup Mung Dal / Pesaru Pappu / Green gram
1 – 2 tbsp. Oil
½ tsp. Cumin
1 small Onion chopped
5 – 6 small Green Chilies split into two pieces
1-2 tbsp. crushed Garlic
1 tsp. Salt (adjust to taste)
½ – 1 tsp. Chili Powder
½ tsp. Turmeric
6 oz. Baby Spinach chopped
½ Lime squeezed or 1 – 1 ½ tbsp. Lime Juice
Preparation:

Wash and soak dal for an hour. If time is a constraint, soak the dal and go ahead with the preparation. Or microwave the dal for 3-4 minutes (I have not done it but I don’t see why you cannot do it). Soaking the dal for at least ½ hour or microwaving the dal for few minutes will reduce the cooking time by 5 – 10 minutes.
Heat oil in a pan, cumin seeds and let the seeds turn light brown.
Add onion and sauté till translucent.
Add green chilies, garlic and fry for a minute.
Add chili powder, salt, turmeric and fry for a few seconds.
Add dal and fry for a minute. If the dal is soaked for an hour, as I did, you can add spinach right away. Otherwise, add a little water, cover and cook the dal for 3-5 minutes until dal is 80% tender.
Then add spinach. Mix well, cover and cook for 3- 5 minutes until spinach wilts.
Reduce the heat and cook until spinach and dal are tender. This should take about 5-10 minutes.
Squeeze lime juice, taste the fry and adjust the seasoning.
Transfer to a serving bowl and serve it with rice or roti.

Vegetable korma

INGREDIENTS :
Onion 2 nos ( Medium )
Green chili 3 nos
Ginger garlic paste 1/2 tsp
Mixed vegetables 1 cup ( Carrot, Beans, etc )
Curd 2 tbsp
Milk 1/4 cup
Coriander powder 2 tsp
Salt to taste
Bay leaf 2 nos
Black stone flower 2 nos
Cumin seed 1/4 tsp
Fennel seeds 1/4 tsp
Curry leaves 8 nos
Coriander leaves 2 tbsp
Oil 3 tsp
Ghee 1 tsp
TO GRIND: :
Cloves 2 nos
Cinnamon stick 2 ( small )
Cardamom 1 no
Cashew 2 nos
Poppy seeds 2tsp
Roasted Channa dhal 2 tsp
Green chili 1 no
Coconut 5 tbsp ( grated )
Directions:
Step
1
Grind the “To Grind” Section in to fine paste.Cut the vegetables into the same size or the desired size. Chop the Onion finely. Split open the green chili. Beat the curd into a creamy paste. Chop the Coriander Leaves finely.
Step
2
In a non-stick pan heat oil and ghee together. When hot, add bay leaf, curry leaves, black stone flower, cumin and fennel seeds. Immediately add the chopped onions, green chilies and saute the onion till it turns golden brown. Add the ginger garlic paste and fry this well till the raw smell leaves. Add the vegetables, coriander powder and 1 cup water and allow the vegetables to cook in medium flame for sometime.
Step
3
Add Curd, ground paste , salt and allow it to boil for 3 min.Add the milk, coriander leaves and turn off the the stove.