Aloo curry for Masala Dosa

Most of the south Indians favorite breakfast is Masala Dosa. Whenever I visit a restaurant for breakfast I definitely go for Masala Dosa. Specially the mouthwatering aloo curry / masala placed inside the dosa is absolutely ummmmmmm.. no words. I tried to make this curry which will go best with rice, roti and even dosas.This is adopted from mom inlaw . So many recipes I learnt from her. All the credits goes to her.

Ingredients :
• 5 medium potatoes boiled
• 2 medium onions finely chopped
• 4 green chillies ( according to taste)
• Salt to taste
• 2 tbsp oil
• ½ cup coriander leaves
For thadka / popu
• 1 tsp Mustard seeds
• 1tsp urad dal / minapappu
• 1 tsp chana dal/ sengapappu
• Pinch hing / asofotida
• 1 tsp turmeric
• 1 tbsp curry leaves
• 2 tbsp lemon juice (optional)


Aloo Masala curry
How to prepare :
1. Heat oil in a pan add mustard seeds, when they start spluttering, add urad dal
and chana dal, fry till golden brown.
2. Next add turmeric , finely chopped green chillies and onions and fry till onions are translucent.
3. Add curry leaves with partly mashed potatoes and salt. Mix it properly.
4. Stir for 5 mins. Then add lemon juice and mix properly and remove it from the flame.
5. Sprinkle coriander leaves.
6. Spicy and hot aloo curry is ready.

Shaahi Paneer

Name itself has some royal feeling . This recipe is taken from my mother-inlaw.
She is an expert in North Indian as well as south Indian dishes. I am making an effort to learn some of the delicious recipes from her. Well here is shaahi paneer .

Ingredients :
• 200gms Paneer
• Handful of cashew nuts soaked overnight and made into fine paste
• 3 medium tomatoes chopped and made in to fine paste
• 2 medium onions made into paste
• 1 tsp garam masala powder
• 1 tsp daniya powder
• 1 ½ tsp chilli powder
• ½ tsp turmeric powder
• Salt to taste
• 3 tbsp oil
• 1 tsp ginger garlic paste
• Few coriander leaves






Shaahi Paneer


How to prepare :
1. Heat oil in a pan, add cumin seeds and fry them for a minute
2. Next add ginger garlic paste and fry till the raw smell is gone (2min)
3. Next add onion paste and fry for 3minutes till brownish color.
4. Next add tomato paste and cook for 5 minutes
5. Add chilli powder, daniya powder, garam masala powder and salt with little water
6. And cook the mixture so that all the spices are mixed properly
7. After 5-10 minutes , add cashew nut paste to the mixture and stir for 5 minutes
8. Finally add paneer to the mixture and stir it continuously for a minute
9. Shaahi Paneer is ready. You can have it with roti,puri and pulao.
Note :
Paneer has to be added to the gravy 5 minutes before you eat because paneer may get dissolved in it. You can overcome it by frying paneer in low flame till golden brown and add to it.

Sweet Corn and Potatoes with Tomato gravy

Last month I was having conversation with my friend , I generally asked her whats the menu today, she told me that she did this Healthy and tasty dish , corn and potato with tomatoes. Since then I was just curious about doing.
Last week I bought all the ingredients required for this recipe but somehow it got delayed. Finally I have done that with a little variation today. Sweet corn was very fresh and the dish was delicious as usual.

Ingredients :
• 1 ½ cup boiled sweet corn
• 1 cup boiled potatoes chopped
• 3 medium tomatoes chopped
• 2 medium onions chopped
• 1 ½ tsp red chilli powder
• 1 tsp coriander powder
• 3 cloves
• 1 small cinnamon
• 1 tsp ginger garlic paste
• Salt to taste
• 2 tbsp oil
• 5 tbsp of water
• 1 tsp corn flour


Sweet corn and Potatoes with Tomato Gravy
How to prepare :

1. Blend onions and tomatoes into a fine paste separately .
2. Pressure cook sweet corn and potatoes till you get exactly 2 whistles.
3. Heat oil in pan, add cloves ,cinnamon fry for a 1min. Then add ginger garlic
paste fry till the raw smell is gone and it is somewhat brown in color.
4. Next Add onion paste and fry for 3mins
5. Next add tomato paste and cook for 5mins stirring In between so that it wont get
burnt
6. Add , 1 small glass of water to the mixture and add coriander powder ,chilli
powder and salt and allow it to cook for few minutes so that all the spices are
mixed properly
7. Add boiled potatoes and corn to the gravy and cook for 5 mins. You can add water
to the mixture if the consistency of the gravy is thick.
8. After 5-10 mins add 1 tsp of corn flour diluted in little water to the mixture
and stirring continuously for a minute.
9. Sweet corn with aloo in tomato gravy is ready and have it with rotis or any
Indian bread.

Chilli Gobi / Spicy Cauliflower curry

Chilli Gobi / Spicy Cauliflower curry : Name itself is very tempting. The other day I have gone through chilli paneer recipe which made me do this spicy chilli cauliflower curry. Cauliflower is very tasty vegetable which can be taken either dry or with gravy.Chilli gobi is a dry dish with lots of chillies and sauces and very easy to make. It goes best with rice. I have done my own variations to this recipe.

Ingredients :
1. 1 medium size cauliflower / 3cups of florets
2. 2 medium size potatoes boiled and cut into cubes
3. 3 tbsp oil
4. Salt to taste
5. ½ tsp ginger garlic paste
6. 1/2tsp cumin seeds
7. 1tsp urad dal
8. Pinch hing / asofotida
9. 2tsp chilli powder
10. 1tsp chilli sauce
11. 1tsp soya sauce
12. 2tbsp corn flour
13. 2 green chillies
14. 1 tsp coriander powder
15. 2 tsp gram flour / besan
16. Pinch of azinomoto
17. ½ tsp turmeric
18. 2 green chillies
19. 2 tsp curry leaves
20. 1 bunch coriander leaves




Chilli Gobi
Method :
1. Cook the florets in warm water for 10mins with little salt.
2. Take a bowl,add 2 tbsp of corn flour and salt.
3. Mix the florets to the above mixture properly
4. Heat oil in a pan add cumin seeds , when they start spluttering add urad
dal ,curry leaves,finely chopped green chillies followed by hing
5. Add florets and boiled potaoes to the mixture and fry it for 5min .
6. Sprinkle some water keep the lid and allow to cook.(too much of water should not
be used,since cauliflower cooks very quickly)
7. When the cauliflower is tender remove the lid.
8. Stir fry the mixture for every 2-3mins till the cauliflower golden brown
9. Now add chilli powder,salt,daniya powder ,besan ,azinomoto,soya sauce,chilli
sauce turmeric and fry the mixture for 5 min continuosly.
10. Now add finely chopped coriander leaves, serve hot with rice

Note : If you don’t want too much spiciness you can reduce the chilli quantity.

Aloo and Palak Sabji / Potato and Palak curry

It was a lovely evening and I had to prepare something for dinner tonight. I thought of doing something, which is different and tasty. As usual K is the” bali ka bakra” lol. Jokes a part, I started doing some good cooking lately. My dear K happen to like them at gun point haha.


I had some fresh palak and baby potatoes and decided to combine these two. Though this is not my idea entirely, I read this recipe from other blog, made little changes and it was very tasty.

Ingredients :
1. 3 bunches of fresh palak
2. 250gms baby potatoes
3. 3 tbsp oil
4. Salt to taste
5. ½ tsp ginger garlic paste
6. 2 cloves
7. 1 small piece cinnamon
8. 2 green chillies


Potato and Palak curry

Procedure :
1. Boil the potatoes and make holes with a fork into them
2. Heat 1 tbsp of oil in pan .Add cleaned and chopped palak to it.
3. Cook for about 4-5mins allow it to cool
4. Make a paste of 2 green chillies + cooked palak +salt and keep it aside
5. Heat remaining 2tbsp of oil in a wok ,when hot add cloves cinnamon. Fry for 1min
6. Next add ginger garlic paste till raw smell is gone.
7. Add palak paste to the mixture and cook for 5 mins.
8. Add 1 cup of milk and add boiled potatoes to it and cook for 10mins
9. Serve hot with rotis

Note : I used only little spices you can add more spices to make it more spicer.
Milk was readily available so I used it, instead cream can also be used.
Salt has to be carefully used since palak already has some amount of salt in it.

Cabbage curry with coconut and Peas

My mother used to make very simple curry with cabbage which was very tasty though.My mother inlaws recipes are mouth watering and very delicious. Cabbage with coconut and peas combination is very yummy and it is one of the recipes which I have learnt from her. So lets see the procedure.


Ingridients :

1. 250gm cabbage finely chopped
2. 1 cup fresh grated cocunt
3. 1 cup peas
4. 1 tbsp of chopped coriander leaves
5. 2-3 green chillies finely chopped
6. Salt to taste
7. ½ tsp tumeric
8. 2 tbsp oil
9. 1 tsp mustard seeds
10. 1tsp cumin seeds
11. 1 tsp chana dal
12. 1 tsp moong dal
13. Pinch of hing / asofotida



Cabbage curry with cocnut and peas
Procedure :
1. Clean chopped cabbage and drain the water.
2. To the cabbage add salt, ½tsp turmeric,finely chopped green chillies and peas
3. Mix all the ingredients in a bowl and pressure cook it with little
water ,sufficient enough to cook,till you get 2 whistles.

*(You can also cook directly in a skillet but trust me this takes very little time but we need to make cure not to get more than 2 whistles when you pressure cook it.)

4. Heat oil in a skillet, wait till it is quite hot, add mustard seeds,dals and in the last asofotida
5. stir it till mustard seed splutter and dals are golden brown
6. Now add the cooked cabbage mixture from the pressure cooker .Stir for 5 min
7. Now add grated cabbage mix it properly f0r 2-3 mins.
8. Finally garnish with coriander leaves.Serve hot with rice

Matar Paneer

Matar Paneer is a very tasty dish which needs little effort and it turns out to be delicious!!!!!I had tried it a couple of times.Matar Paneer and Aloo matar are more or less have the same procedure.


Ingredients

1. 100gms Paneer cut into cubes
2. 11/2 cup boiled peas
3. 3 medium tomatoes made into paste
4. 2 medium onions made into paste
5. 1 tsp cumin powder
6. 1 tsp coriander powder
7. 1tsp garam masala powder
8. 1/2 tsp amchur powder
9. 11/2 tsp chilli powder
10. 2tbsp oil
11. salt to taste
12. 1bunch of coriander leaves to garnish



Matar Paneer

How to prepare :

1. Heat oil in a shallow skillet and add onion paste and fry it till turn golden
brown
2. Add ginger garlic paste and fry for a min till the raw smell is gone
3. Next add tomato puree / paste to it and fry it for a min and cover the lid.
4. After 2mins remove the lid and add all the spices, cumin powder,coriander powder
garam masala pwder,chilli powder and salt.
5. Add some 2 cups of water to the mixture and mix all the spices properly and allow
it boil for 10 mins
6. Add peas and paneer to the gravy you made and allow it cook for 5 - 10 mins.
7. Mouth Watering Matar Paneer is ready.Garnish with Coriander leaves
8. Serve it with rotis or nans.

Aloo and Brinjal Curry

Ingredients :

1. 3 medium potatoes
2. 2 brinjals
3. 3 medium onions
4. Curry and coriander leaves
5. 1 tsp Red chilli powder
6. 3 tsp of besan / gram flour
7. 1 tsp of garam masala powder
8. 1 tsp coriander powder
9. Salt to taste
10.3 tsp oil
11.1 tsp mustard seeds
12.1tsp cumin seeds
13.1 tsp bengal gram / chana dal
14.1.tsp green gram / moong dal


Aloo and Vankaya curry
Preparation :

1. Cut the potatoes ,brinjal and onions vertically in the same shape so that all of
them will be cooked properly at the same time.
2. Heat oil in the pan and add mustard seed s and cumin seeds till they splutter
3. Next add the dals and stir for a min till they are brown
4. Add curry leaves ,onions and fry them till golden brown
5. Next add potatoes and brinjal and salt
6. Mix it properly and sprinkle little water and close the lid
7. Cook it for 5 min and mix it and then sprinkle some more water and close the lid.
8. Repeat the process till potatoes and brinjal are cooked
9. Adding more water makes brinjals overcooked and the dish may get spoil.
10.When the vegetables are tender add red chilli powder , 1 tsp of coriander
powder , garam masala powder and 3 tsp of graml flour / besan and mix it properly
and stir fry it continuosly for 5 – 10mins so that it doesn’t get burnt at the
bottom.garnish with coriander leaves.

Aloo and vankaya / Potato and brinjal curry is ready to eat with rice .ummmmmmmmmmm

Chole

chole is a yum yum recipe and very easy to prepare. We need to prepare all the gravies first and keep it aside and start the preperation.

Ingridients :

1. 250gms of kabuli chana
2. 2 medium size potato boiled and cut into small pieces
3. 2 medium onions
4. 3 tomatoes
5. 3 tsp oil
6. 1 tsp chili powder
7. 1 1/2 tsp chole masala powder (available in stores)
8. Salt to taste
9. 1 tsp Ginger garlic paste
10.3 tbsp of tamarind juice



Chole
Preperation:

1. Soak kabuli chana overnight and pressure cook chana and keep it a aside.
2. Take ½ of the cooked chana and make a paste.
3. Cut tomatoes and onions and make fine paste separately
4. Heat oil in a pan and add onion paste till it is golden brown
5. Add ginger garlic paste stir it till the raw smell is gone
6. Next add the chana paste and mix it properly
7. Add rest of the boiled chana and then goes chilli powder and salt and tamarind
Juice
8. Cook the mixture for 5 min. Finally add kabuli chana masala powder or general
masala powder which can be prepared at home.
9. Finally garnish with coriander leaves .


You can have it directly.
By adding little lemon juice and finely chopped onions makes it more yummier.
You can have it with rotis nans and even pulao.

Note : If you want to make it more spicy you can add little more chilli and masala powder.

Carrot curry

we can be eat carrots in a variety of ways. The simplest way is raw as carrots are perfectly digestible without requiring cooking. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews.Carrots contain beta-carotene, a carotenoid pigment found in bright orange fruits and vegetables.I t is rich in vitamin A. Vitamin A plays a major role in eyesight by preventing night blindness and helping with the maintenance of a healthy, clear cornea (outer membrane of the eye).
Carrots are loved by most-of-them. Carrot curry is very easy to prepare. The only hard work you need to put is to grate it. K & me love this dish so I often prepare this.Do you know something, to everybodys surprise i learnt this receipe from "K"

Ingredients

• Grated carrots 3 cups

• Green chilies 4

• 2 tbsp of oil

• Salt to taste

• Lemon juice 3 spoons

• Few coriander leaves


Procedure

1.Peel carrots and grate them

2.Take oil in a pan

3.Add mustard and pinch of hing(hing is optional), fry it till it splutters

4.Add chopped green chilies slit vertically to the oil

5.Next Add grated carrot along with salt

6.Stir for 5 minutes on a low flame till the carrot becomes little soft

7.Remove the curry from the flame and now add lemon juice to it.

8.Finally sprinkle few coriander leaves on it.

It goes best with Rice and even eat it as snack in the evening


Carrot Curry

Note : We have to add the lemon juice to the curry when it is removed from the flame

Dum Aloo Preparation

Ingredients

• Baby potatoes 10

• 4 tomatoes (medium)

• 3 onions (medium)

• 2 spoons garam masala powder

• 1 spoon of ginger garlic paste

• 3 table spoons of oil

• Salt(according to taste)

• Pepper(according to taste)

• Coriander leaves ½ bunch


Dum Aloo
Procedure

1. Make paste of tomatoes and onion separately

2. Take 2 table spoons of oil in the pan, add onion paste

3. Fry the above mixture till onion paste is golen brown

4. Next add ginger garlic paste and fry for few minutes.

5. Next add tomato paste and stir it for few minutes.

6. Add salt and pepper according to the taste

7. Boil the potatoes and make holes to the boiled potatoes on all sides with a fork

8. Add potatoes to the mixture and stir it for few minutes and finally add garam
masala powder

9. Sprinkle with finely chopped coriander leaves

10.Serve it with hot rotis